• The Korean Journal of Food And Nutrition
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• v.13 no.2
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• pp.181-186
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• 2000

This study was designed to investigate the preparation of canned pufferfish and its quality during storage at 4$^{\circ}C$${\pm}$0.5 and 25$^{\circ}C$${\pm}$0.5. The proximate compositions of the raw pufferfish were moisture 77.8%, protein 18.4% and lipid 3.3%. After the preparation of canned pufferfish there were no significant changes. During storage at 4$^{\circ}C$${\pm}$0.5 and 25${\pm}$0.5, the amino nitrogen(NH2-N) contents and acid value(AV) in both the raw and canned pufferfish revealed little difference. The volatile basic nitrogen(VBN) contents in the raw and canned pufferfish were in the range of 10.7mg/100g∼19.2mg/100g, and had no change during storage. Viable cell counts of the canned pufferfish had no change during storage at 4$^{\circ}C$${\pm}$0.5 and 25$^{\circ}C$${\pm}$0.5. The toxicity was below 2MU/g in the raw pufferfish, and it was also nontoxic in the canned pufferfish during storage.

• Journal of Life Science
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• v.28 no.9
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• pp.1022-1029
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• 2018

This study was carried out to search for the anti-inflammatory activities of ethanol extracts obtained from 5 kinds of oriental medical plant; Pleuropterus multiflorus extract (PME), Acorus calamus L. extract (ACE), Lithospermum erythrorhizon Siebold & Zucc. extract (LEE), Xanthium strumarium L. extract (XSE), Lonicera japonica extract (LJE), which have traditionally been used as a drug in oriental medical plants in Korea. XSE showed cytotoxicity at 100, $200{\mu}g/ml$ concentration in RAW264.7 cells (p<0.05) and ACE showed cytotoxicity at $200{\mu}g/ml$ concentration in RAW264.7 cells (p<0.05). But other oriental medical plants did not showed cytotoxicity was observed in RAW264.7 cells below $200{\mu}g/ml$ concentration. These extracts at non-toxic concentrations showed anti-inflammatory effects. PME, ACE, XSE and LJE showed a concentration-dependent inhibitory effect on NO production and $PGE_2$ production in LPS-induced RAW264.7 cells. In particular, XSE showed the highest NO production inhibition ($52.9{\mu}g/ml$, $IC_{50}$) as well as the highest $PGE_2$ production inhibition at $50{\mu}g/ml$ (73.6%). ACE and LEE showed cell proliferation effects on HaCaT keratinocyte cells. Especially, LEE showed 21.1, 53.5 and 99.6% proliferative activity by incubation for 1, 3, 5days at $100{\mu}g/ml$ concentration. ACE also showed 11.2, 26.0% proliferative activity for 1day and 3days at $10{\mu}g/ml$ concentration. As a result of this study, ethanol extracts obtained from 5 kinds of oriental medical plant showed anti-inflammatory activity and HaCaT cell regeneration effect.

• Journal of Sericultural and Entomological Science
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• v.6
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• pp.34-38
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• 1966

This experiment was to find out the exact amount of iron component in filature water affecting or the coloring and iron component content in the raw silk after the quantitative analysis of iron component in the filature water, cocoon bave and raw silk. 1. In Korea the extent of iron component in filature water is 0.01-0.77 PPM, and the average amount is 0.23 PPM. 2. The sample water from wells contains more than twice as much iron component as the river water. 3. The iron component content in the cocoon bave (Fe$_2$O$_3$ 0.0096%) and that in the raw silk (Fe$_2$O$_3$ 0.0084%) are similar. But it should be noticed that while the ash content in cocoon bave is twice as much as raw silk, the same amount of ash in raw silk has twice as much iron component as the cocoon bave. 4. The amount of iron component in filature water has great effect on the resolution and absorption of iron component contained in the raw silk during cooking and reeling. That is, when the amount of iron component is small, the rate of iron component resolution from the cocoon bave increases and finally the raw silk comes to contain much less iron component than the cocoon bave, but when the iron component amount is over 0.40 PPM, the raw silk happens to contain more iron component than the cocoon bave. 5. The iron component in filature water makes the raw silk grayish and the more the iron component, the grayer the raw silk. 6. While even very small amount of iron component can affect the depth of raw silk, relatively large amount of Mn component does not have so much influence on the coloring.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.190-199
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• 2014

This study was conducted to investigate the effects of the hot water extract from buckwheat (WEB) in RAW-264.7 macrophage cells against lipopolysaccharide (LPS). In these experiments, we evaluated the anti-inflammatory effects of WEB by measuring MTT assay, nitric oxide (NO), inducible NOS (iNOS) production, and cyclooxygenase-2 (COX-2) expression by Western blotting. The extracts showed a protective effect by increasing cell viability on LPS in RAW264.7 cells. WEB (0.25, 0.5, and 1.0 mg/mL) significantly suppressed LPS-stimulated production of NO. Also, WEB reduced the expression of iNOS and COX-2 proteins. The present results show that WEB has potent anti-inflammatory effects on RAW264.7 cells. In addition, WEB has various antioxidant effects as a result of 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) which possess a radical scavenging activity. The total polyphenol and flavonoid contents of the WEB were $13.22{\pm}3.69mg\;GAE/g$ extract and $38.53{\pm}5.20mg\;CE/g$ extract respectively. The present results give the understanding of biological activities of buckwheat and encourage their application for supplements.

• Journal of Microbiology and Biotechnology
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• v.2 no.3
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• pp.183-188
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• 1992

A soil bacterium which produces raw starch-digesting $\beta$-amylase in culture medium, has been screened from soils. One strain, isolated and identified as Bacillus polymyxa No. 26, was selected as a $\beta$-amylase producing bacterium. Morphological and biological characteristics of the strain were found to be similar to those of a strain belonging to B. polymyxa. The electron microscopic observations of the bacterial vegetative cells and sporulated cells were extensively done to know the corelation between the enzyme synthesis and sporulation. When the bacterium was cultured on the appropriate media (3% dextrin, 0.3% beef extract, 0.5% polypeptone, 1% yeast extract and 0.3% NaCl at pH 7.0 for 4 days) raw starch-digestible $\beta$-amylase was produced extracellularly. This strain produced 130 units of $\beta$-amylase per ml in a culture medium containing 3% dextrin at $30^\circ{C}$. This value is compared to those of other $\beta$-amylase-producing strains. The optimum pH and temperature for crude enzymes were pH 6.5 to 7.0 and $50^\circ{C}$, respectively. The enzymes were stable between pH 5.5 and 9.0 for 30 min at $45^\circ{C}$.

• Food Science and Preservation
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• v.14 no.6
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• pp.611-616
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• 2007

This study analyzed the major chemical components of raw and dried persimmons (Diospyros kaki Thunb.). Raw and dried persimmons contained (respectively) 85.52% and 47.36% moisture, 0.10% and 0.13% crude fat, 0.30% and 1.89% crude protein, and 0.56% and 2.0% crude fiber. The main free sugar components in both raw and dried persimmons were glucose and fructose. Seventeen amino acids were identified in the dried persimmons, amongst which the dominant ones were aspartic acid, glutamic acid, histidine and arginine. The total amino acid content of raw and dried persimmons was 3,130.76 ppm and 12,849.33 ppm, respectively. The major fatty acids in total lipids were palmitic acid, palmitoleic acid and linolenic acid in both raw and dried persimmons. The raw persimmons had 23.22% palmitoleic acid and 32.70% linolenic acid, suggesting that they have a high ratio of unsaturated fatty acids. The mineral content of both raw and dried persimmons was Na < Fe < Ca < P < K.

• Microbiology and Biotechnology Letters
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• v.19 no.3
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• pp.290-295
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• 1991

Direct conversion of raw starch without liquefaction to maltose using maltose-forming fungal a-amylase (Fungamyl) was carried out in an agitated bead enzyme reactor (bioattritor). The reaction rate in bioattritor was comparable with conventional method which utilized liquefied soluble starch. Moreover the extent of maltose formation increased substantially compared with conventional method; from 150 g / I of raw starch, around 95 g/l of maltose was formed and 72% of maltose content in sugar mixture was achieved. Especially, pH influenced greatly not only on total sugar formation from raw starch in bioattritor but also on maltose content in sugar mixture. The optimal pH for maltose formation from raw starch was shifted into the weak alkaline pH, the optimal pH of 8.0~9.0 in bioattritor contrast to pH of 5.0~5.5 for liquefied starch. The maltose formation and content were also affected by the amounts of Fungamyl added and raw starch concentration. Consumption of maltose-forming Fungamyl can be substantially reduced by supplementary addition of starch liquefying a-amylase (Termamyl).

• The Korean Journal of Mycology
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• v.15 no.3
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• pp.169-174
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• 1987

The studies on the screening and properties of Raw Starch Saccharifying Microorganism were as follows;Apotent mold strain was selected and screened to digest raw starch, which was classified as a strain of Aspergillus sp. SN-871. The crude enzyme production was maximized when grown on wheat bran media for 5 days at $30^{\circ}C$ and pH 4.0. The stable range of pH was 2 to 5.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.405-410
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• 2002

The optimum conditions of the alcohol fermentation with raw tapioca by simultaneous saccharification and alcohol fermentation (SSAF) were studied using raw starch enzyme. The optimum conditions for maximum alcohol production were 0.5% (w/w) of enzyme content, 250% (v/w) of added water content and 96 hr of fermentation time. The alcohol and reducing sugar contents were 11.7% and 306 mg% after 96 hr fermentation, respectively. During the fermentation pH decreased from 6.2 to 4.2 and total acidity increased from 0.11 to 0.43. Alcohol components were detected such as ethanol, methanol, iso-propanol, n-propylalcohol and iso-butylalcohol, besides acetaldehyde. We could construct raw starch fermentation conditions which was 250% (v/w) of added water content and 0.5% (w/w) of enzyme content. However, yield of raw starch alcohol fermentation was lower than that of steaming alcohol fermentation.

• Journal of the Korean Ceramic Society
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• v.12 no.4
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• pp.19-28
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• 1975

In order to obtain the superior refractory setter having better spalling resistance, cordierite was synthesized from domestic raw materials. Raw mixtures were fired between 125$0^{\circ}C$ and 140$0^{\circ}C$, and qualitative determination of crytallization was investigated by x-ray diffraction analysis. The results obtained are as follows; 1) The optimum batch composition of synthesized cordierite is 80.5% of Hadong kaolin (pink), 14% of Kyulsung tromolite talc and 5.5% of magnesia clinker, and the firing temperature is 1375$^{\circ}C$. 2) The composition of the refractory setter which exhibits the best values for the thermal properties is 40% of synthesized cordierite, 30% of kaolin chamotte(contains more than 60% of mullite), and 30% of Japanese clay. 3) The optimum particle size distribution of ternary mixture consists of 50% of coarse articles (3.327-1.168mm), 25% of intermediate particles (1.168-0.208mm) and 25% of fine particles (0.208-0.000mm).