• Korean Journal of Agricultural Science
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• v.15 no.1
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• pp.76-81
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• 1988

This study was done to find out the antifungal activity of two antibacterial antibiotics, Chlorampenicol and Streptomycin sulfate, against Phytophthora n. var. Parasitica, the causal agent of Phytophthora blight of sesame, growing on artificial media. On PDA medium, Chlorampenicol at 10 ppm, Streptomycin sulfate at 25ppm highly inhibited mycerial growth and completely inhibited zoosporangial formation of Phytophthora n. var. parasitica, and Chlorampenicol at 5 ppm, Streptomycin sulfate at 10 ppm slightly inhibited the mycerial growth and zoosporangial formation of the fungus. These antibiotics showed considerably increased inhibitory effect on the fungal growth when they were mixed with other chemical. Protein content in myceria of the fungus was decreased and abnormal growth of mycerial apex was observed by treatment of these antibiotics. Phytotoxicity on sesame seedlings was not observed by application of them.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.421-425
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• 2001

This study was carried out to develop a traditional Korean snack, Dasik, using Angelica gigas Nakai. Angelica gigas Nakai has been used as a medicinal herb which is grown wild in mountain areas or cultivated in Korea, and known to have various functional effects, especially on a women's disease. As an useful food resource, Angelica gigas Nakai was used to prepare Dasik along with soybean powder and black sesame seeds powder. The quality characteristics of Dasik were measured by sensory evaluation and food compositions and antioxidant activity were analyzed. In the results, Dasik prepared with black sesame seeds powder with 20% Angelica gigas Nakai powder was the most favored. especially by the women's group of 30∼40s in age. The composition of this Dasik was water 11.85%, ash 3.4%, crude protein 14.10% and crude fat 23.44% . The functional components of Angelica gigas Nakai were 2.23 ㎎/g of phenolic compounds and 9.9 ㎎/g of flavonoids. Antioxidant activity of Angelica gigas Nakal was 53.14% at 0.1 g/㎎ concentration.

• Archives of Pharmacal Research
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• v.9 no.3
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• pp.145-152
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• 1986

Magnetically reponsive gelatin microspheres for the targeting of drugs have been prepared using a water-in-oil emulsion technique with chemical cross-linking of the protein. The manufacturing variables affecting microsphere size, size distribution and surface characteristics have been examined as well as the magnetic responsiveness in vitro. Sesame oil was utilized for non-aqueous phase and magentic gelatin microspheres of different size from 1. 89 to 14.88 $\mu\textrm{m}$ in mean diameter could be obtained with variation of HLB values of non-ionic surfactants. The content of magnetite which uniformly distributed throughout the microspheres was 26.7% (w/w). It was possible to control the localization of magnetic gelatin microspheres at specific sites within capilary models by using external magnetic field of under 5K gauss.

• Journal of the Korean Applied Science and Technology
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• v.26 no.3
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• pp.248-262
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• 2009

This study is on the feasibility of use of glycoprotein in various areas such as cosmetics and food etc. by extracting, isolating and refining glycoprotein from carrots, red ginseng extract residue, sesame and pine needles using protease(pepsin) and by analyzing general characteristics and measuring various bioactivities. The results of analysis of nutritional composition showed protein contents of glycoprotein. In the analysis of constitutive amino acids, the ratio of contents of hydroxy proline and glycine, the characteristics of glycoproteins appeared similar and the contents of glutamic acid and aspartic acid appeared higher. As a result of measurement contents of total polyphenol and flavonoid, it showed that glycoprotein had more contents generally, and the effect of bioactivity of glycoprotein appeared higher although different kinds of glycoprotein showed a little DPPH radical and nitrite scavenging ability, total antioxidant capacity by ABTS, ACE inhibitory.

• Journal of Nutrition and Health
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• v.18 no.4
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• pp.259-271
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• 1985

The purpose of this study was to develop supplementary foods for infants and young children in order to improve their nutritional status. Three formulas composed of rice, soybeans, fish, dry skim milk and sesame in varying proportions were studied. The three formulas, $RS_{1}S_{2}$, $RFS_{1}S_{2}$, and $RMS_{1}S_{2}$, were consisted of Rice(R), Soybean$(S_{1})$, Sesame$(S_{2})$ (60 : 35 : 5) , Rice, Fish(F), Soybean, Sesame (60 : 10 : 25 : 5) , and Rice, Dry Skin Milk (M), Soybean, Sesame (60 : 10 : 25 : 5), respectively. A proximate analysis and amino acid determination were made on the developed formulas. In the animal assay, growth rate, PER and FER were evaluated and biochemical analyses were also carried out. A storage test and the cost evaluation were also conducted. The summarized results are as follows : 1) The proximate composition of the three formulas were 7.3-7.4% of moisture, 15.9-21.5% of crude protein, 7.8-9.6% of crude fat and 2.5-2.8% ash. 2) The result of amino acid analysis showed that the 1st limiting amino acids of $RS_{1}S_{2}$ and $RFS_{1}S_{2}$ were lysine (amino acid score, 76.6) and threonine (amino acid score, 93.3), and that of $RMS_{1}S_{2}$ and the commercially prepared formula were sulfur containing amino acids (amino acid score, 82.0 and 54.4). When the contents of the amino acids of the three formulas were compared with mother's milk and cow's milk, the balance of the amino acid of each formula was superior to mother's milk but inferior to cow's milk. 3) In the animal assay, the growth rate of all groups increased gradually during the experimental period. 4) The C- PER, which was corrected on the basis of the casein PER of 2.5 was 2.99, 3.38 and 3.10 in the $RS_{1}S_{2}$, $RFS_{1}S_{2}$ and $RMS_{1}S_{2}$ respectively. The C- PER of $RFS_{1}S_{2}$ and $RMS_{1}S_{2}$ were Significantly (P<.05) higher than that of the casein. 5) The FER of the casein, $RS_{1}S_{2}$, $RFS_{1}S_{2}$, and $RMS_{1}S_{2}$ were 0.37, 0.39, 0.43 and 0.39, respectively. The FER of $RFS_{1}S_{2}$ and $RMS_{1}S_{2}$ were also significantly (P<.05) higher than that of the casein. 6) The concentrations of hematocrit, hemoglobin, total protein and albumin in the serum of the rats of all groups were not significantly different among groups. 7) The storage stability test showed that the total plate count (TPC), the coliforms count and the bacterial spore count in the ingredients were quiet low. However, after 30 and 60 days storage, the count in $RFS_{1}S_{2}$ increased and were higher at room temperature than refrigerated temperature. 8) In the cost evaluation, the cost of the developed formulas was \1,826-2,626 / kg. This was less than that of the commercially prepared formula (\3,300-4,073 / kg) and that of the imported formula (\4,250-8,720 / kg).

• Applied Biological Chemistry
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• v.44 no.3
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• pp.173-178
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• 2001

This study was carried out to analyse the nutrient composition of grape seeds and to assess as a plant oil source. Mean values of nutrient contents were as follows: moisture 10.1%, crude protein 11.7%, crude fat 29.7%, crude ash 2.53%, total sugar 4.38 ${\mu}g/mg$, and reducing sugar 3.96 ${\mu}g/mg$. Linoleic acid was the most prominent fatty acid, showing 66.15%, and followed by oleic acid > palmitic acid > stearic acid. Mean contents of neutral-, glyco-and phospholipids were 85.4%, 6.50%, and 8.06%, respectively. Mean saponification value of crude fat was 187.5, showing elevated value than that of perilla oil. Antioxidative capacity of grape seed oil was marked by 12 and 50% higher values than those of perilla or sesame oils. Regardless of storage conditions, grape seed oil showed more lowered P.O.V than perilla and sesame oils. P.O.V of grape seed oil treated at $150^{\circ}C$ showed a lower value than those of perilla and sesame oils. The stability against oxidation may be related with the antioxidant substances contained in the grape seeds.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.742-746
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• 2000

Quality improvements of soybean sprouts on DSSE(Defatted Sesame Seed Extracts)-treated cultivation were determined in terms of growth rate, nutrient compositions value and the total bacteria. The length, diameter and weight of treated soybean sprouts were increased by 6.2%, 10.0% and 9.1%, respectively, compared with control. The contents of moisture, crude ash, crude fat of the treated soybean sprouts were similar to the control soybean sprouts, whereas crude protein content of the treated sprouts was 17% higher than the control. Both soybean sprouts contained 17 amino acids but the treated sprouts contained the higher contents of glutamic acid, threonine, methionine, tyrosine and valine. Little difference in fatty acid composition was noted between the two soybean sprout samples. Vitamin C contents of the treated soybean sprouts were 18.2 mg%, which corresponds to about 50% more vitamin C than the control. The treated soybean sprouts contained higher contents in minerals such as K, P and Ca than those of the control. The total bacteria of soybean sprouts in the control soybean sprouts increased rapidly after 2-day storage, but treated soybean sprouts increased immediately after 4-day storage.

• Korean Journal of Community Nutrition
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• v.7 no.6
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• pp.833-843
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• 2002

This study was carried out to investigate the effect of hygiene education on the microbiological changes of processing utensils and the environmental in the manufacture of cereals and to evaluate the Cd, Pb contents and nutrient compositions of 11 cereals. The result of microbiological evaluation was that fungi, coliforms and staphylococcus species were detected in employees, on equipment, utensils and environments in the first inspection. Fungi were detected in most of the cereals, staphylococcus species were detected in soybeans, perilla seeds and sea tangle How, and bacillus cereus was detected in sorghum and black sesame seeds. The water content of rice, barley, glutinous rice, brown rice and carrot flour in packaged products, and in carrot flour, angelica keiskei, carrot, sea mustard and potato in bulk products was in excess of 8.0%. The Pb content of cereals was 0.14-0.51 mg/kg and Cd was not found. The acid value of Job s tears flour and black sesame seed flour was higher than 5.0 mg/g oil. Cereals were manufactured from 41 different cereals and grains, legumes, seeds and nuts, vegetables, potatoes, seaweeds, fruits, glucose and salt. The average content of cereals and grains, legumes, and seeds and nuts in cereals was 75.75%, 16.19% and 4.93%, respectively. The mean nutrient content per 100 g of cereals was calories 365.8kcal, protein 13.3 g, fats 5.9 g, carbohydrates 63.4 g, Ca 91.8 mg, p 269.9 mg, Fe 3.15 mg, Na 76.2 g, K 421.8 mg, Zn 2.33 mg, Vit. A 12.5 R.E., Vit. B$_1$0.23 mg, Vit. $B_2$ 0.16 mg, Vit. $B_6$ 0.46 mg, Niacin 3.5 mg, Vit. C 1.36 mg, folic acid 62.3 $\mu$g and Vit. E 1.24 mg. When nutrients value of 48 g of cereals and 200 $m\ell$l of milk was compared to 1/3 of the RDA, the values were below than 60% of 1/3 of the RDA except Na, K, Vitamin $B_1$ and C contents. The average carbohydrate : protein : fat ratio of energy intake was 54.27 : 17.45 : 28.28, respectively. Therefore, a training program consisting of the education of the staff in surveillance and standard operating procedures, the elimination of dangerous procedures, sanitation checklist, the implementation of Preparation methods and standard recipes for cereals is required.

• Journal of the Korean Dietetic Association
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• v.27 no.1
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• pp.35-44
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• 2021

This study analyzed the intake of calories and nutrients based on the consumption of black beans. The survey was conducted on 124 college students (male: 42, female: 82), of whom 63.7% (79 students) were consumers of black beans. The calorie intake of the black bean intake group (1599.81±555.48 kcal) was significantly higher than that of the non-black bean intake group (1259.99±507.58 kcal) (P<0.01). The black bean intake group also showed a significantly higher intake of crude protein (P<0.05), plant protein (P<0.01), animal protein (P<0.05), crude fiber (P<0.001), plant calcium (P<0.001), plant iron (P<0.001), zinc (P<0.01), vitamin B2 (P<0.01), vitamin C (P<0.01), vitamin E (P<0.01) and folic acid (P<0.001) compared to the non-black bean intake group. There was a positive correlation between the frequency of black bean intake and crude fiber (P<0.05), plant calcium (P<0.05), plant iron (P<0.05), and folic acid (P<0.05). Overall, the black bean intake group was more likely to eat black sesame 13.82 times (95% CI=5.37, 35.55), white beans 10.79 times (95% CI=3.53, 33.02), mung beans 7.22 times (95% CI=2.58, 20.23), and brown rice 4.72 times (95% CI=1.88, 11.84), than the non-black bean intake group. In conclusion, we believe that black beans constitute a vital food ingredient that is necessary to provide Korean college students with a well-balanced diet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1580-1586
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• 2009

This study is on the effect of oil seed by-products added to Chungkukjang. For this, we designed three cases: Chungkukjang was added in with defatted sesame flour before fermented (DSFBF), added with defatted sesame flour after fermented (DSFAF) and with no adding (control). In each case, the common ingredients and the active antioxidant ingredients were examined and compared and the effects were analyzed. According to microanalysis result, carbohydrate content Chungkukjang the DSFAF 24.97%, control 23.86%, DSFBF Chungkukjang 20.21% as compared to control and Chungkukjang DSFAF relatively low carbohydrate content. The moisture contents in DSFBF (55.98%) or DSFAF (52.83%) were higher than that in control (48.89%). Chungkukjang crude ashes in DSFBF (1.48%) or DSFAF (2.41%) were much lower than in control (6.45%). The proportions of crude lipid in DSFBF (3.30%) or DSFAF (3.93%) were higher than in control (1.77%) by about 2%. As for crude protein, the percentage in DSFAF (15.86%) was lower than that of DSFBF (19.03%) or of control (19.03%). There was no meaningful difference in biological activity measurement as total phenolic contents were 1.26 mg/mL in DSFBF, 1.14 mg/mL in DSFAF and 1.26 mg/mL in control. But electron donating ability was meaningfully more active in DSFBF (21.30%) than in control (20.24%). The superoxide dismutase (SOD)-like activity in DSFBF (68.48%) was twice higher than in control (34.01%), which may imply that DSFBF contain some ingredients that can scavenge superoxide anion radically. In hydroxyl radical scavenging activity, DSFAF scores 96.87%, which is the highest with 96.40% in DSFBF and 95.73% in control. Relative antioxidative effects in DSFBF was 47.92%, which is comparable to 47.06% in control. As a result of extraction and quantitative HPLC analysis of sesamin and sesamolin extracted from the samples, DSFBF contained 3.04$\pm$0.21 mg/g of sesamin, which is meaningfully higher than 2.41$\pm$0.14 mg/g in DSFAF. Content of sesamolin was higher in DSFBF (1.36$\pm$0.09 mg/g) than DSFAF (1.12$\pm$0.07 mg/g) or in control. We can conclude that biologically active and effective ingredients could be found more in DSFBF than in DSFAF or in control. This study conveys not only the meaning that oil seed by-products can be used as an ingredient for making Chungkukjang functional food, but also the possibility that oil seed by-products themselves could become excellent functional food.