• Applied Biological Chemistry
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• v.45 no.3
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• pp.134-137
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• 2002

Approximate composition and physicochemical properties of 2 cultivars of plum (P. salicina), Humoosa and Daeseok, were examined. The contents of crude fat and N-free extract were different between 2 cultivars. Total mineral contents of Humoosa and Daeseok were 30.00 and 17.99% respectively, and S, K and Mg were major minerals in both cultivars. Humoosa has higher contents of fructose whereas Daeseok has higher contents of sucrose. Major organic acid in flesh was malic acid. While citric acid was major organic acid in the peel of Humoosa, malic acid was major in the peel of Daeseok. Glutamic acid, alanine and ${\gamma}-aminoisobutyric$ acid were major free amino acid in both cultivars and their total contents were about the same.

• Korean Journal of Plant Resources
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• v.27 no.6
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• pp.660-670
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• 2014

The Korean plum yew (Cephalotaxus koreana Nakai) is a shade-tolerant, coniferous shrub. The seeds have been used as a folk medicine in Korea, and an alkaloid extract (HTT) is known to have anticancer properties. We estimated the genetic diversity of 429 trees in 16 populations in South Korea using 194 polymorphic amplicons from seven combinations of AFLP primer-restriction enzymes. The average number of effective alleles and the percentage of polymorphic loci were 1.37 and 79.4%, respectively. Shannon's diversity index and the expected heterozygosity were 0.344 and 0.244, respectively. We divided 16 populations into four groups on the UPGMA dendrogram and the PCA biplot. The first two principal components explained 84% of the total genetic variation. Genetic differentiation between populations explained 14% of total genetic variation, and the remaining 86% came from difference between individuals within populations, as determined by an analysis of molecular variance (AMOVA). However, the genetic differentiation did not correlate with the geographic distance between populations from the Mantel test. The Bayesian statistics, which are comparable to Wright's $F_{ST}$ and Nei's $G_{ST}$, were ${\theta}^I=0.406$ and ${\theta}^{II}=0.172$, respectively. The population genetic diversity was slightly lower, and the strength of genetic differentiation was much weaker, than the average of those plants having similar life histories, as assessed using arbitrary marker systems. We discuss strategies for the genetic conservation of the plum yew in Korea.

• Korean Journal of Pharmacognosy
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• v.50 no.1
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• pp.46-52
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• 2019

This study was conducted to investigate the cholesterol and Triglyceride (TG) lowering and anti-obesity effects of water extract of vegetable formula (onion 25%, carrot 20%, Cabbage 20%, Sweet Pumpkins 20%, Chinese plum 5%, turmeric 5%, morus leaves 5%, SLS) in mice fed high fat-diet. ICR mice were divided into 3 groups; a normal diet group (ND), a high-fat diet group (HFD), a high-fat diet and SLS with 300 mg/kg treated group (HFD+SLS). Body fat gain was increased by high-fat diet and HFD+SLS group showed a definite weight loss. The total cholesterol level in the HFD+SLS group was 328.4 mg/dl which was 27.4% lower than that in the HFD group and the cholesterol-lowering effect of SLS was confirmed. The HFD + SLS group showed 118.1 mg/dl and the triglyceride level in the serum was decreased by 88.7% compared to the HFD group and SLS significantly decreased blood triglyceride levels. RT-PCR showed that the expression of PPAR-${\gamma}$ and the target gene SCD-1 was inhibited in a dose-dependent manner in the SLS-treated group. These results suggest that the SLS water extract may have a cholesterol and triglyceride-lowering effect and inhibit the expression of PPAR-${\gamma}$ and SCD-1 to have an anti-obesity effect.

• Journal of Oriental Neuropsychiatry
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• v.26 no.2
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• pp.117-130
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• 2015

Objectives: Banhahoobak-tang has been used to treat plum-pit qi, chest and hypochondriac distension, moist or greasy tongue coat, and wiry slow or wiry slippery pulse. It might be used to control coughing and vomiting. We observed that Banhahoobak-tang extract (BHTe) had anti-psychological stress effect. The objective of this study was to determine the effect of BHTe on restoring the transcriptional regulation of genes related to psychological stress. Methods: After giving psychological stress to mice, BHTe was orally administered at 100 mg/kg/day for five days. After extracting whole brain tissue from the mice, the gene expression changes were determined by microarray. Transcription factor binding site (TFBS) analysis showed up- and down-regulated genes related to psychological stress were protected by BHTe and segregated according to the structure of TFBS. We performed text based Pubmed search to select significant target genes involved in psychological stress affected by BHTe. Results: 1. Serum corticosterone level was decreased in the BHTe administered group, although the psychological stress was increased. 2. The BHTe administered group had no significant change in noradrenaline content in brain tissue, but the psychological stress group had decreased level. 3. The BHTe administered group had increased time of staying at open-arm than the psychological stress group. 4. Microarray revealed that TANK and RARA genes were up-regulated genes while AES, CDC42, FOS, NCL, and PVR were down-regulated genes by psychological stress but restored by BHTe.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.9-16
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• 2012

The purposes of this study were to develop value-added sauce(ketchup) products with Korean advanced chile peppers (Capsicum annuum L.), determine their physicochemical characteristics, and conduct a sensory evaluation. American chile ketchup products were collected from American local favorites and analyzed based on their compositions. The Korean chile ketchup contained tomato paste(37.5%), Korean chile pepper(14.1%), sugar(14.8%), vinegar(14.1%), garlic(8.5%), herbs, plum extract, and oligosaccharide. Its physiochemical analysis showed: moisture $59.61{\pm}0.28%$, crude protein $2.18{\pm}0.11%$, crude lipid $1.99{\pm}0.04%$, crude ash $9.26{\pm}0.13%$, crude carbohydrate $26.97{\pm}0.48%$, reducing sugar $35.19{\pm}0.97%$, salt $3.04{\pm}0.04%$, acidity $2.22{\pm}0.01%$, pH $3.7{\pm}0.01$, and $^{\circ}brix\;36.3{\pm}0.14$. Korean chile ketchup showed higher overall acceptability compared to American local favorite chile ketchup. This result suggests the possibility for replacing chile ketchup products imported from foreign countries(USA and Europe).

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.257-263
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• 2012

The purposes of this study were to develop value-added sauce (chili hot sauce) products with Korean advanced chili peppers (Capsicum annuum L.), to determine physicochemical characteristics of hot sauces, and to conduct a sensory evaluation of developed hot sauces. American chili hot sauce products were collected from the American local favorites, and were analyzed based on their compositions. The developed Korean hot sauce contained tomato (29.2%), onion (18.2%), sugar (11.5%), vinegar (10.9%), Korean chili peppers (11.0%), herbs, plum extract, and oligosaccharide, and it showed a higher overall acceptability, compared to that of the hot sauce samples. Its physiochemical analysis showed: salt $5.46{\pm}0.21%$, total acidity $6.04{\pm}0.04%$, pH $3.32{\pm}0.25$, and $^{\circ}brix$ $58.50{\pm}0.10$. This result suggests the possibility for developing a processed chili pepper products.

• Food Science and Preservation
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• v.16 no.4
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• pp.512-517
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• 2009

Total phenolic content and the antioxidative activity (DPPH radical-scavenging capacity) of 29 fruits and vegetables were determined. The total phenolic contents of plum (1.06 mg GAE/g fresh weight) and cherry (0.95 mg GAE/g fresh weight) were high, whereas those of banana, carrot, and cucumber (each at 0.07 mg GAE/g fresh weight) were low. In the DPPH radical-scavenging assay, apple mango extract showed the highest value(92.8%) among the 29 ethanol extracts tested, followed by paprika (75.4%), beet (75.3%), and cherry (75.1%). In the $Lp-PLA_2$ inhibition assay, cherry (34.95% inhibition) and grape (31.03%) showed the highest $Lp-PLA_2$ activities among the 29 fruits and vegetables examined.

• The Journal of Pediatrics of Korean Medicine
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• v.24 no.2
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• pp.40-48
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• 2010

Objectives The purpose of this study is to get the basic information about the actual amount of consumption of the Health supplements and Herbal Medicines. Also, we investigated the consumption differences according to the regions. Methods 500 questionnaires were handed out to parents of elementary students in O O, Gyeonggi-do province, and 331 questionnaires were collected and evaluated for this study. Results Among the 331 students, 58.4% were female, and 41.6% were male. The percentages of the subjects consuming health supplements and herbal medicines were 67.4% and 59.2% respectively. The maximum period of taking the health supplements were from 1 month to 6 month (49.5%), and the maximum period of taking the herbal medicine was within one month (55.6%). The total cost of the health supplements was less than 100,000won (43.7%), which was the most common while herbal medicine cost was between 100,000won and 200,000won (40.6%). The most common age of consuming the health supplements and herbal medicine for the first time was six to ten years old (47.3%); the case of herbal medicine was one to six years old (64.0%). Most of people purchased health supplements from pharmacy (48.0%), and purchased the herbal medicine from the oriental medical clinic (61.8%). Among those people who purchased health supplements, they bought nutritional supplements (82.8%), red ginseng or ginseng products (43.4%), plum extract products (10.9%), and chlorella products (6.8%). The reason for consuming health supplements was to be healthier even though there is no ongoing illness (47.1%), which was the most common reason. The reason for consuming herbal medicine was to cure weakness (39.3%). For the responses about effectiveness after taking medications, people thought herbal medicine seemed to be more effective compare to health supplements (72.3%, 63% respectively). Only 1.4% of the subjects consuming the health supplements showed adverse effects while herbal medicine showed 4.6%. The most common adverse effects were 'general reaction' caused by the health supplements and dermatologic problems caused by the herbal medications. Conclusions Among 331 subjects, the percentage of consuming the health supplements (67.4%) was higher than the Herbal Medicine (59.2%). The total consuming cost of the herbal medications was higher than general health supplements. Also, the maximum period of consuming the health supplements was longer than herbal medications. Therefore, it is shown that herbal medications have no price competitiveness compare to health supplements. The age of using the herbal medicine for the first time was younger than the health supplements. Even though many people can purchase both health supplements and herbal medication from pharmacies and local oriental medical clinic, it is also shown that some people thought that the health supplements should be purchased from oriental medical hospital (13.9%). The most commonly taken forms of the health supplement was nutrition-supplying products, and the second common health supplements were ginseng and red ginseng. The health supplements were commonly consumed for preventing illness and for maintaining healthy life rather than for cure diseases. On the other hand, the herbal medicine was more commonly consumed to be taller or to treat diseases. More than half of the entire people replied as 'satisfied' for their purchase. Some adverse effects and general reaction were common with the subjects consuming health supplements while dermatological adverse reaction was common with the subjects consuming herbal medications.

• The Journal of Pediatrics of Korean Medicine
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• v.23 no.3
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• pp.143-153
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• 2009

Objectives The purpose of this study is to get the basic information from patients how much they understood about their medication and also to know whether patients are making reasonable drug choice between Health Functional Foods and Herbal medicine. Methods 500 questionnaires were handed out to the parents of students in two elementary schools located in OO, Junlabukdo province. 421 questionnaires were completed to be evaluated. Results Among 421 subjects, 53.0% were female, and 47.0% were male. The percentages of the subjects consuming Health Functional Foods and herbal medicine were67.7% and 67.8%, respectively. Among those people who consumed Health Functional Food, 44.1% were using nutritional supplements, red ginseng or ginseng products (26.9%), chlorella products (11.5%), and plum extract products (7.7%). As for the reason to consume Health Functional Foods were varied, but 'in order to be healthy, although currently displaying no illness.'(43.0%) were the most responses among the given choices. On the other hand, the reason for consuming herbal medicine was 'In order to grow taller'(26.1%), 'In order to cure weak physical state frequently displaying common illnesses',(25.9%), and 'In order to cure diseases.'(23.3%). For the questions about effectiveness after consumption,the 69.9% subjects said that it seemed to be effected, and that % was slightly higher than that of subjects with consuming Health Functional Foods(64.4%). For question concerning preferences between Health Functional Foods and herbal medicine, 57.5% chose herbal medicine, and this percentage was higher than that of Health Functional Foods(42.5%).As for the reasons of additional consumption of the Health Functional Foods, subject answered as 'Easy to consume.'(41,6%), which was the most common among the subjects consuming Health Functional Foods. On other hand, the subjects of herbal medicine answered as that herbal medicine is 'more effective'(45.7%), and 'more trustworthy in preventing side-effects.'(40.3%). After consumption of the herbal medication, only 3.9% of the subjects consuming either Health Functional Foods or herbal medicine had side-effects. The most common side-effects were 'dermal reaction' which is normally caused by Health Functional Foods and 'indigestion' problems caused by herbal consumption. Conclusions According to the 421 subjects those involved in study, the percentages of consuming Health Functional Foods(67.7%) and herbal medicine(67.8%) were similar. The most commonly consumed products were a type of Health Functional Foods which were the nutrition-supplying products. Ginseng or red ginseng products were the next commonly used products. Health Functional Foods were commonly consumed for preventing illness and maintaining health rather than any other purpose. In contrary, herbal medicines were more commonly consumed for purposes such as for growth or treating certain type of disease. As a result of consumption, more than half of both subject replied as 'satisfied'. As for the side effects, dermal reaction was the most common problem for those with consuming Health Functional Foods, while indigestion was the most common side effect from the subjects with consuming herbal medicine.