• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.5
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• pp.753-758
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• 1997

Dried alaska pollack is one of the representatives among dried marine fish and shellfish products in our country. This study was performed to obtain the basic data about the effect of drying method on the formation of N-nitrosamine and its precursor to ensure the safety of dried alaska pollack. The contents of nitrate and nitrite were detected 1.5 and <1.0 mg/kg in raw samples, and $3.0\~4.2,\;1.4\~2.7mg/kg$ in dried products, respectively. There was no significant change of betaine contents during drying while TMAO decreased, TMA and DMA increased in alaska pollack during d교ing. N-nitrosodimethylamine (NDMA) was only detected in alaska pollack and its dried products, and recovery from above samples spiked with $10{\mu}/kg$ for N-nitrosodipropylamine was $87.2\~107.4\%$. The levels of NDMA were found to be $2.8{\mu}/kg$ on an average in raw samples, but the levels of NDMA increased remarkably during drying of alaska pollack and its content in dried products was $8.7\~51.4{\mu}g/kg$. Regardless of drying methods, NDMA tend to increased in dried products, and its contents were 15.5 times higher in hot-air dried than raw samples, 9.0 times in sun dried and 4.4 times in freeze dried products. less NDMA was produced in the freeze dried products, so it is believed that freeze drying method is effective to decrease the NDMA levels in the dried products of alaska pollack.

• Korean Journal of Medicinal Crop Science
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• v.19 no.5
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• pp.368-372
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• 2011

In this study, we investigated on antioxidative activity and nitric oxide production inhibitory activity of various solvent extracts of Lespedeza bicolor. The total polyphenol content of the methanol extract was 192.6 mg/g and flavonoid content of the acetone extract was 40.6 mg/g, as the highest content. In DPPH radical scavenging ability, $SC_{50}$ values of the ethanol and methanol extract were exhibited $0.69mg/m{\ell}$ and $0.89mg/m{\ell}$, respectively. However, in nitric oxide(NO) scavenging ability, $SC_{50}$ values of the acetone was exhibited $0.72mg/m{\ell}$ as the highest activity. Moreover, the acetone extract showed strong NO production inhibitory effect in lipopolysaccharide(LPS)-stimulated Raw 264.7 cell. In the cytotoxicity measurement by MTT assay, the extracts were exhibited Raw 264.7 cell viabilities of 92.57~129.04% as nontoxic result in concentration of $65{\sim}650{\mu}g/m{\ell}$. As a result, the acetone extract of L. bicolor could be applicable to functional materials for anti-inflammatory related fields.

• Journal of the Korean Applied Science and Technology
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• v.9 no.2
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• pp.127-139
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• 1992

This study was separated and identified prostaglandin from garlic by TLC, HPLC, and Gc-Mass. In this experiment aimed at researching the effects of garic on body weight, and serum lipid, protein and glucose in male rats. The male rats applied in this work were 42 of Sprague-Dawley strain. In addition to basal diet, the worker administrated 4 groups of the experimental rats solutions which were 0.2 and 0.4ml of raw garlic juice, and of etanol garlic extract with together 2.5% cholesterol solution solved by corn oil for 8 weeks respectively. These results were as follows. 1. Separated and identified of Prostaglandin from garlic. 2. The growth rate of body weight and food efficiency ratio(FER) appeared to be more increased in the experimental groups administrated ethanol garlic extract than raw garlic juice. 3. The content of serum total cholesterol apperaded to be decreased in the experimental group administrated 0.4ml of ethanol garlic extract. 4. The level of serum HDL-cholesterol had a tendency to be more increased in all the experimental groups administrated garlic than control group. 5. The level of serum glucose appeared to be decreased in all the experimental groups administrated garlic, particularly ethanol garlic extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.244-250
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• 1994

Starch phosphates were prepared by dry heating method using sodium triphosphate as a substitution reagent and their physicochemical properties were investigated with the chucheongbyeo and samkangbyeo. The solubility and swelling power of rice starches were increased by phosphorylation reaction. The solubility of the chucheongbyeo was greater than that of samkangbyeo , but the swelling power was appeared in vice versa. The transparency of raw starch was increased at the 6$0^{\circ}C$, but phosphorylated rice starch was begun to increase from 5$0^{\circ}C$. Light transmittance was higher inthe phosphorylate drice starch. The lightness of phosphyorylated rice starch decreased more than that of raw starch. Whereas the yellowness of phosphorylated rice starch increased. The temperature of initial gelatinization of the phosphorylated chucheong and samkang rice starch was shown to 5$0^{\circ}C$ and 53$^{\circ}C$, respectively. lowering 14-15$^{\circ}C$ in temperatureby the phosphorylation . The viscosity as well as by the phosphorylation reaction was raised 7.4-8.4 times, respectively. The hardness, adhesiveness, cohesiveness and texture which is rheological properties of starch gel increased by the phosphoryulation reaction. The chucheong rice starch gel was slightly higher in its rheolgocial values thanthat of the samkang rice starch gel. The rice starch particles were shown to polygonal structure, but they were deformed in the phosphorylated starch.

• Natural Product Sciences
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• v.22 no.1
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• pp.13-19
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• 2016

In this report, we investigated the antioxidant (peroxyl radical-scavenging and reducing capacities) and anti-osteoporotic activities of extracts and isolated constituents (1 - 16) from the rhizomes of Kaempferia parviflora Wall. ex Baker on pre-osteoclastic RAW 264.7 cells. Compound 5 exhibited significant peroxyl radical-scavenging capacity, with TE value of $8.47{\pm}0.52{\mu}M$, while compound 13 showed significant reducing capacity, with CUPRAC value of $5.66{\pm}0.26{\mu}M$, at $10.0{\mu}M$. In addition, flavonoid compounds 2, 4, 6, 8, 10, 12, and terpene compound 15 showed significant inhibition of tartrate-resistant acid phosphatase (TRAP) in NF-${\kappa}B$ ligand-induced osteoclastic RAW 264.7 cells, with values ranging from $16.97{\pm}1.02$ to $64.67{\pm}2.76%$. These results indicated that K. parviflora could be excellent sources for the antioxidant and anti-osteoporotic traditional medicinal plants.

• Journal of Life Science
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• v.30 no.3
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• pp.278-284
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• 2020

Magnolia kobus is known to exert various biological effects, such as antioxidant and hypnotic activity. In this study, we investigated the antimicrobial and anti-inflammatory activity of M. kobus essential oil extracted using steam distillation. Its antimicrobial activity was tested against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa by the paper disk diffusion and minimum inhibitory concentration (MIC) methods. Its anti-inflammatory activity was evaluated by measuring its inhibition ratio on the production of nitric oxide (NO) and PGE₂ in lipopolysaccharide (LPS)-induced RAW264.7 cells. Its composition was analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that M. kobus essential oil exhibited excellent antibacterial activity against S. aureus, with a clear zone of 18 mm and an MIC value of 0.25 mg/ml. Its clear zones against P. aeruginosa and E. coli were 14 mm and 17 mm, respectively, while its MIC values were 1 mg/ml and 0.5 mg/ml, respectively. The essential oil exhibited no cytotoxicity to the RAW264.7 cells at a concentration of 500 ㎍/ml while showing NO (37.7%) and PGE₂ inhibition (24.0%). Its three main fragrance ingredients identified were 3-carene (77.07%), β-elemene (6.92%), and caryphyllene (2.86%). The results suggest that M. kobus essential oil has potential as a cosmetic functional material with antimicrobial and anti-inflammatory effects.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.459-463
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• 1994

To improve the quality of rice-cake(Cholpyon), raw starch saccharifying (${\beta}-amylase$ from Bacillus polymyxa No. 26 was used in process of raw rice-cake production. 30g of raw rice flour was incubated with $0{\sim}1,200$ RS units of the enzyme for 5 hr at $45^{\circ}C$, and then steamed and stored for 40 hr at $4^{\circ}C$. In instrumental analysis, control group, which was incubated without addition of (${\beta}-amylase$, was completely hardened after incubation for $12{\sim}24$ hr at $4^{\circ}C$. In contrast, enzyme-treated group was not retrograded, and showed a great differences in hardness, cohesiveness and chewiness. On the other hand, in sensory analysis, the effect of the enzyme treatment was higher values of hardness, moistness, and sweetness than these of control group. Therefore, these results clearly suggested that ${\beta}-amylase$ was fully active to degrade raw rice starch in process of rice-cake production, resulting in improvement of starch retrogradation, good digestibility, and taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.637-642
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• 2010

Pre-treatment steps of fresh produce as Saengshik raw materials are followed by initial clean-up, dipping, primary washing, and cutting. Hypochlorous acid solution was applied in the dipping step to reduce natural microflora. Also, procedures were changed by cutting, dipping and then primary washing, and the efficacy of hypochlorus acid was evaluated. Potatoes, carrots, kales, and angelicas were submerged in water or 100 ppm of hypochlorous acid for 5 min. After initial clean-up, the aerobic plate counts of potatoes, carrots, kales and angelicas were 4.7, 5.3, 5.6, and 5.7 log CFU/g, respectively. When samples were submerged into water, it only reduced the population of natural microflora by 0.2 to 1.1 log CFU/g, whereas when treated with hypochlorous acid, it reduced the population by 0.5 to 2.8 log CFU/g. Reductions of natural microflora in green leafy vegetables were more highly achieved than bulbs such as potatoes and carrots. However, the numbers of natural microflora were increased after cutting step. To control the cross contamination at the cutting process, the process was changed as follows: initial clean-up, cutting, dipping in hypochlorous acid, and then primary washing. It showed effective reduction of the population by 2.3 to 3.2 log CFU/g. Hypochlorous acid solution could be useful as a sanitizer for surface washing of fresh vegetables.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.741-746
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• 2004

Drying of raw ginseng root down to 35% moisture content required for extrusion process. There were two kinds of pre-treatments of raw ginseng root which were chopping and whole-root ginseng before frying at 80, 100 and 12$0^{\circ}C$. Drying rate and physicochemical properties of dried ginseng were evaluated to determine optimum drying temperature for extrusion process. Drying time at 8$0^{\circ}C$ to decrease to 35% moisture was 6.5 hr and ginsenoside content in dried ginseng at 8$0^{\circ}C$ was lower than that of dried ginseng at 100 and 12$0^{\circ}C$. Drying time at 100 and 12$0^{\circ}C$ to decrease to 35% moisture was 5.5 and 3.5 hr and redness of dried ginseng powder was 5.20 and 7.23 respectively. Browness and redness of dried ginseng extract from 75% ethylene were significantly increased with the increase in drying temperature. Ginsenosides Rb1, Rb2, Rc, Rd, Rg1 and total saponin were also increased with the increase in drying temperature from 8$0^{\circ}C$ to 10$0^{\circ}C$, however, those were not significantly different with drying temperature at 100 and 12$0^{\circ}C$. Drying temperature for extrusion process can be optimal at 10$0^{\circ}C$.

• Journal of Aquaculture
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• v.9 no.3
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• pp.247-254
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• 1996

Two experiments were conducted to evaluate dry pellet on growth of juvenile Korean rockfish (sebastes schlegeli) by comparing with moist pellet and raw fish-based moist pellet. In the first experiment, three replicate groups of 40 fish averaging 4.7 g were fed one of the following three experimental diets for 11 weeks : d교 pellet (DP) and moist pellet (MP) diets containing $56\%$ white fish meal (WFM) + $3\%$ soybean meal (SM) + $5\%$ corn gluten meal (CGM) as protein sources, or raw fish-based moist pellet (RMP, $50\%$ frozen horse mackerel+$50\%$ commercial fish feed). No significant differences were found among fish fed different pellet types of diets in daily weight gain and whole body composition (P>0.05). In the second experiment, two replicate groups of 140 fish averaging 10.9 g were fed one of the following three experimental diets for 8 weeks : DP and MP diets containing $38\%$ WFM+$15\%$ SM+$10\%$ CGM as protein sources, or RMP. Daily weight gain and feed efficiency from fish fed RMP were significantly (P>0.05) higher than those from fish fed DP diet. These different growth responses between two experiments may be due to dietary protein sources and nutrient content. findings showed that DP can be used as a practical diet for juvenile Korean rockfish.