• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.spc1
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• pp.94-109
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• 1996

Antioxidants of sesame have been reported to cure and prevent various diseases by means of diverse physiological activities, prevention of acidification in organisms, prevention of acidification and decay of lipids, cholesterol depression, preventive effects on chemical breast cancer, skin beauty and senescence inhibition, and so on. Recognizing their significance to health and disease prevention, researchers in Japan and America have given so much importance to study antioxidants in the last decade. In addition, they are actively pursuing studies on production, processing for food use and development of new varieties that have high antioxidant content. Recently, researchers in Korea have shown the same interest and have conducted similar studies, however, the importance of the following basic issues must be recognized to guide in future activites : First, improvement of sesame quality must be done to raise the contents of not only the fat and fatty acid but also sesamin, sesamolin and sesaminol glucoside. For the use of these components it is necessary to study the gentic pattern and individual selections developed from minimum sample size and fast lipid analysis techniques. Second, sesaminol of sesame has a remarkable function in preventing acidification and so sesame can be utilized as a food that prevents or delays aging caused by automatic acidification of fat. Therefore, for maximum medicinal benefit from sesame oil there is a need to develop food materials having new medicinal functions. Third, the sesamin and sesamolin content of sesame germplasms collected in Korea showed lower ranges of $0.04\~0.68$ percent and $0.08\~0.68$ percent respectively, while Japanese germ-plasm showed 1.9 percent maximum content of seasmin. Thus, germplasm collection and analysis of worldwide genetic resources are urgently needed.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.9-13
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• 2007

In this study, sesame oils and sesame meals(A, B) were obtained from roasted sesame at $200^{\circ}C$ and $220^{\circ}C$, respectively. The total volatile component(VC) contents of these samples(A, B) were as follows : The sesame oils had 1,397.1 ppm and 1,518.8 ppm, and the sesame meals had 663.2 ppm and 775.3 ppm for samples A and B, respectively : sesame flavor was16,507.9 ppm, The major VCs in the sesame oils were pentane, 2-butanone, pyrazine, methylpyrazine, 2,5- and 2,6-dimethyl pyrazine, furfuryl alcohol, guaiacol and 4-vinylguaiacol. The pyrazine contents of the seasame oils were 834.4 ppm and 816.4 ppm for samples A and B, respectively. The major VCs in the sesame meals were 2-butanone, hexanal, pyrazine, methyl pyrazine, 2,6-dimethyl pyrazine, furfuryl alcohol, and so forth. For artificial sesame flavor, the total VC content was 16,507.9 ppm, and the major VCs were 2-butanone, guaiacol, and 4-vinylguaiacol. Approximately 35.02% of the total VC content of sesame flavor was composed of 2-butanone, guaiacol, and 4-vinylguaiacol, and these constituted more than 1,000 ppm of its total VC content.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.339-347
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• 1998

Korean vegetable dishes-Na mul are indigenous and popular foods for a long time, and have been eaten by not only the common people but also the royale people in the ordinary meal and customary affairs. Grains are principal item of diet for Koreans and additions of Na mul in diet provide the nutritional minerals and vitamins. Especially vegetable oils in seasoning played the important role in nutrition balance. This manuscript historically investigate the Korean vegetable dishes-especially Na mul, Seng chae, Ssam, and the vegetables, additional ingredients and seasonings. 1. Foreign vegetable were introduced very actively. As the result of it, the more variety of vegetables are available. 2. Vegetable oils such as sesame oil, perilla oil, roasted sesame seed and pine nuts, etc were widely used for seasonings. 3. Seng chae dishes had been prepared with more than two different kinds of vegetables. Seasonings are used from the various sources, and combination of ingredients and development of condiments are expected to research further. 4. Ssam foods basically used uncooked vegetables, but steaming and boiling are also common methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.980-983
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• 1999

The contents of sterols and stanols in vegetable oils and mist oil were analyzed by gas chromatography using a capillary column. The total sterol contents showed high values of 0.67~0.89g/100g in corn oil, rice bran oil, red pepper seed oil and sesame oil. Mist oil, a byproduct of soybean oil manufacture, was a suitable raw material for the production of stanol since it showed high sterol content (10.2g/100g). In the hydrogenation of sterol contained in mist oil using Pd catalyst, the effects saponification of oil were examined. The conversion of sterol to stanol was improved by a factor of 4~5 through saponification of oil, compared to the reaction without saponification.

• Proceedings of the Korean Society of Crop Science Conference
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• 1994.06a
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• pp.140-141
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• 1994

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.05a
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• pp.120-120
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• 2005

• Food Industry And Nutrition
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• v.10 no.3
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• pp.22-29
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• 2005

• The Korean Journal of Food And Nutrition
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• v.2 no.2
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• pp.40-64
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• 1989

For the study of the effect of dietary phospholipid (PL) on the lipid components of serum and organ tissues in Sprague-Dawley rats, 56 Male-rats were divided into 8 groups, which was composed of 7. One group was fed with basal diet (normal group). And other experimental groups were fed ad libitum with the mixture of carbohydrate. casein salt mixture : vitamin mixture(60:18:4:1) and at the same time fed administratively with 1 gram of phospholipid-free soybean oil, corn oil and sesame oil, and phospholipid-containing soybean oil, corn oil and sesame oil respectively After 60 days the rats were fasted for 12 hours and then decapitated to collect blood and separate organ tissues . The lipid and protein components of serum and organ tissues were analyzed. The results of this study are summarized as follows The supplementation of dietary phospholipid decreases the food efficiency ratio and the growth rate of experimental rats, it increases the level of serum phospholipid and cholesterol ester, but decreases the value of total-cholesterol (T-chol.)/PL ; it decreases the value of albumin/globulin (hyG ratio) of serum protein and it increases the level of phosphatidyl ethanolamine(PE) in serum and organ tissues. And the correlation coefficients among the contents of T-chol., of HDL-chol. and of phospholipid in serum and liver are negative in general. Therefore 1 think that we must eat dietary phospholipid unpurified from vegetable oil to prevent development of atherosclerosis and fat liver.

• Proceedings of the Korean Society of Developmental Biology Conference
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• 2003.10a
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• pp.59-59
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• 2003

ADAM은 metalloprotease/disintegrin domain을 가진 transmembrane glycoprotein으로서 지금까지 30종류 이상의 ADAM 및 10종류 이상의 ADAM-TS 단백질이 알려져 있다. 이들의 기능은 포유동물의 수정 시 sperm-egg binding과 fusion, myoblast fusion, integrin과의 결합 등에 직접 관여하거나, TNF-alpha 등의 생체신호전달물질이 세포로부터 분비될 때에 이들의 구조를 변화시켜 활성화시키는 효소로서의 작용, 그리고 dendritic cell differentiation 등에 관여하는 것으로 알려져 있다. 본 연구에서는 난소가 제거된 생쥐를 이용하여 자궁조직의 ADAM-8, -9, -10, -12, -15, -17 그리고 -TS1의 gene의 발현이 $17 \beta $-estradiol에 의하여 조절되는 지를 알아보았다. 생후 6 - 8주 된 암컷 생쥐의 난소를 제거하고, 2 주 후에 $17 \beta $-estradiol ($E_2$), progesterone ($P_4$) 혹은 이 둘 혼합액 ($E_2 + P_4$)을 sesame oil에 녹여 근육주사하였다. 2, 6, 12 시간 후 각각 자궁 조직을 얻고 유전자의 발현 양상을 알아보기 위하여 시료로부터 total RNA을 추출하여 역전사 중합효소반응 (RT-PCR)을 실시하였다. Densitometry를 이용, rpL7에 대한 ADAMS의 mRNA 발현 양을 상대적으로 분석하였다. 그 결과 ADAM-8과 -15는 6시간째에서, ADAM-10과 -TS1은 2시간째에서 sesame oil을 주사하거나 $P_4$만을 주사한 군보다 E$_2$를 주사한 군에서 mRNA의 양이 현저하게 증가하였고 ADAM-12는 2시간째에서 ADAM-17은 12시간째에서 sesame oil을 주사하거나 $P_$만을 주사한 군보다 E$_2$를 주사한 군에서 mRNA의 양이 현저하게 증가하였다. 이러한 결과로 미루어 ADAM-8, -10, -15 그리고 TS1은 progesterone에 의하여, ADAM-12와 17은 $17 \beta $-estradiol에 의하여 유전자의 발현이 upregulation 되는 것으로 생각되어진다.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.283-288
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• 1981

The antioxidant activity of ethanol-extracts of defatted soybean, sesame, and perilla flours was compared with that of 0.02% BHT in a soybean oil-water emulsion system. The emulsion substrates and control were stored at $46.0{\pm}0.5^{\circ}C$ for 25 days. The peroxide and TBA values of the substrates and control were determined regularly. The activity of the oilseed flour extracts and BHT was estimated by comparing the POV development of the substrates with that of the control. The POVs of the substrates containing the soybean, sesame, and perilla flour extracts and BHT and that of the control after 25 day storage were respectively $43.3{\pm}0.1,\;22.6{\pm}0.7,\;21.5{\pm}0.2,\;38.6{\pm}0.4,\;and\;80.1{\pm}0.8$. The TBA values after 20 day storage were $0.91{\pm}0.05,\;0.67{\pm}0.02,\;0.68{\pm}0.01,\;0.38{\pm}0.01,\;and\;0.62{\pm}0.01$ The soybean, sesame, and perilla flour extracts exhibited considerable antioxidant activity in the oil-water emulsion system. The activity of the sesame and perilla flour extracts was far stronger than that of 0.02% BHT in the emulsion system. The abnormally high TBA values of the oilseed flour extracts in the present study might be attributed to the interference of some carbonyl compounds in the extracts in the TBA value determination.