• Korean journal of applied entomology
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• v.54 no.4
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• pp.289-294
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• 2015

Striped flea beetle, Phyllotreta striolata (SFB) and turnip sawfly, Athalia rosae ruficornis (TSF) are two economically important sporadic pests in radish fields on Jeju island. The response of adult SFB and TSF to a mixture of aggregation pheromone, (+)-(6R,7S)-himachala-9,11-diene and host plant volatile, allyl isothiocyanate (HAI), as well as to yellow and blue sticky traps was examined in radish fields. Adult SFB was more attracted to the sticky trap with HAI, regardless of the color of the sticky trap; however, adult TSF was more attracted on the yellow sticky trap than blue, and no effect of HAI was observed. The adult SFB and TSF can be effectively monitored using yellow sticky traps placed 10 cm above the plant canopy. SFB and TSF had 3 and 5 peak times in a year, respectively. The first peak occurred in the middle of March for SFB and mid-late of April for TSF. We expect that the results of the present study can facilitate minimizing the damage caused by the two important pests in commercial radish fields.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.278-282
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• 1998

Peeled garlic, soybean sprouts, cut onion and cut green pepper were treated by dipping in solutions of different antibrowning agents, and then stored at $10^{\circ}C$. Surface color and polyphenol oxidase activity of produce were measured through the storage. Tested antibrowning agents include ascorbic acid, citric acid and allyl isothiocyanate. The commodities showed different responses to the antibrowning agent solutions; 1% citric acid for peeled garlic, 1% ascorbic acid for soybean sprouts, 2% citric acid for cut onion, and 1% ascorbic acid for cut green pepper showed better retardation in browning than the other treatments for respective product. For peeled garlic, surface browning was concomitant with increase in polyphenol oxidase activity during storage. On the other hand, there was no positive correlation between surface browning and polyphenol oxidase activity for the other stored products.

• Journal of Life Science
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• v.32 no.9
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• pp.667-677
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• 2022

Dolsan mustard seeds (DMS) were added in whole, crushed, and roasted form at 0.5 g (S-1), 1.0 g (S-2), and 1.5 g (S-3), respectively to broth and heated for 10 or 15 min. After cooling, the quality characteristics were measured. Salinity and pH decreased with boiling time. The antioxidant activities of the experimental broth were measured in terms of total polyphenol content, total flavonoid content, electron donating ability (EDA), 2,2-azino-bis (3-ethyl-benzothizoline-6-sulfonic acid) (ABTS) radical scavenging activity, and ferric reducing antioxidant power (FRAP). The overall, antioxidant activity was higher in broths containing 1.0 g and 1.5 g DMS than in those containing 0.5 g DMS and the activity increased with increasing boiling time. Sinigrin was not detected in the control group, and no significant difference in sinigrin content was noted among broths containing different concentrations of DMS. A high glutamic acid content was detected in the control broth, whereas glutamic acid, aspartic acid, glycine, proline, alanine, and arginine were detected in the broths containing DMS. The free amino acid contents, particularly aspartic acid and glutamic acid contents, were high in umami. Volatile components, such as 2-propenyl-isothiocyanate (ITC), allylthiocyanate, n-butyl ITC, and 3-butenyl ITC, were detected in the DMS-containing broths. Sensory evaluation revealed that a higher amount of DMS added and a longer heating time increased the overall taste preference, and the difference was statistically significant. The purpose of this study was to present basic data on the quality characteristics of DMS-added broths to aid in the development of new products using DMS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1201-1207
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• 1999

To utilize the leaves of broccoli, the shape of which was similar with that of kale leaves, as a vegetable juice, the extracts from two types of vegetable leaves were subjected to the analyses of proximate com ponents, volatile sulfur compounds, vitamin C and minerals. The sensory evaluation of the juices, prepared from kale and broccoli leaves, were performed by duo trio test and scoring test. Among eight varieties of broccoli, four varieties('Pilgrim', 'Greenbelt', 'Salinas' and 'Shasta')were not significantly different from kale(p<0.05), based on the duo trio sensory test. Sulfur and nitrogen compounds present in the dichloromethane extracts of kale and broccoli leaves 'Pilgrim' were identified as 3 butenyl, allyl, butyl and 4 methylsulfinylbutyl isothiocyanate(sulforaphane), 4,5 epithiovalero, 4,5 epithio 3 hydroxyvalero, benzenepropane, 3 hydroxy 4 propene, 4 methylthio butane, 3 hydroxy 3 phenylpropane, 5 methy lsulfinylpentane, 4 methoxyphenyl 3 hydroxypropane nitrile and dimethyl trisulfide by GC/MSD analysis. Proximate components were observed to be relatively similar between kale and broccoli leaves. Vitamin C and sugar content were higher in broccoli leaves(125∼180mg% and 8∼12°Brix) than in kale(101mg% and 7oBrix). In mineral analysis by AA and ICP Mass, 'Pilgrim' showed a higher content of K, Fe, Mn, Zn and Se. In separate experiment, sensory scores of bitter taste and astringent taste were lower and scores of over all taste and over all acceptability, higher in broccoli('1243') juice than those in kale juice.

• KSBB Journal
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• v.22 no.3
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• pp.174-178
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• 2007

The aim of this study was to identifyisothiocyanates (ITCs) from wasabi (Wasabi japonica Matsum) using supercritical carbon dioxide ($SCO_2$) and to compare the composition in the extracts between $SCO_2$ and organic solvents extraction. A semi-continuous high pressure apparatus was used to extract wasabi (roots, stems and leaves) at following conditions pressure 80$\sim$120 bar, temperature $40\sim50^{\circ}C$. Ether, ethanol, chloroform and dichloromethane were used as organic solvents. The ITCs extracted by means of both separation technologies were analyzed by a gas chromatography system. As the results of study, AITC and ITCs were highly extracted at 40$^{\circ}C$ and 80 bar. To extract AITC from wasabi, $SCO_2$ extraction is more effective than organic solvents extraction, resulted in thermal degeneration and remaining of organic solvents.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.999-1005
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• 1997

The consistant appearance of coliforms in fermenting kimchi was examined and measures of removing coliforms early in the fermentation were investigated. Allyl isothiocyanate $({\geq}50\;ppm)$, horseradish powder $({\geq}0.4%)$, and garlic juice $({\geq}2.0%)$ were effective in removal of coliforms early in kimchi fermentation. However, mustard powder and methyl methanethiosulfonate were not effective. Nisin, known as a promising agent for the prevention of kimchi over-acidification, allowed coliforms to survive in kimchi longer with only marginal extention of edible period. Individual kimchi ingredients such as Chinese cabbage, garlic, red pepper powder, ginger and green onion were all found to contain coliforms. Coliforms were not detected from garlics sold unpeeled and commercially prepared red pepper powder.

• Nutrition Research and Practice
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• v.7 no.4
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• pp.267-272
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• 2013

The anti-obesity effects of a hot water extract from wasabi (Wasabia japonica Matsum.) leaves (WLE), without its specific pungent constituents, such as allyl-isothiocyanate, were investigated in high fat-diet induced mice. C57J/BL mice were fed a high-fat diet (control group) or a high-fat diet supplemented with 5% WLE (WLE group). Physical parameters and blood profiles were determined. Gene expression associated with lipid metabolism in liver and white adipose tissue were analyzed. After 120 days of feeding, significantly lower body weight gain, liver weight and epididymal white adipose tissue weight was observed in the WLE group compared to the control group. In liver gene expression within the WLE group, PPAR${\alpha}$ was significantly enhanced and SREBP-1c was significantly suppressed. Subsequent downstream genes controlled by these regulators were significantly suppressed. In epididymal white adipose tissue of the WLE group, expression of leptin, PPAR${\gamma}$, and C/EBP${\alpha}$ were significantly suppressed and adiponectin was significantly enhanced. Acox, related to fatty acid oxidization in adipocytes, was also enhanced. Our results demonstrate that the WLE dietary supplement induces mild suppression of obesity in a high-fat diet induced mice, possibly due to suppression of lipid accumulation in liver and white adipose tissue.

• Journal of Pharmacopuncture
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• v.26 no.4
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• pp.348-356
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• 2023

Objectives: Neuralgia-pharmacopuncture (NP) was recently developed as a water-soluble type of pharmacopuncture inspired by CS (care special pain)-pharmacopuncture. I aimed to evaluate the toxic response and approximate lethal dose of when NP when administered intramuscularly to Sprague Dawley rats. Methods: The experimental group was divided into the NP test substance group and the saline control group and administered at a dose of 1.0 mL/animal to the posterior thigh muscles on both sides using a 1 mL syringe; each group consisted of five males and five females. Each rat was monitored for clinical signs and changes in body weight for 14 days after a single intramuscular injection. After completing observation, necropsy findings and localized tolerance at the injection site were assessed via gross necropsy and histopathological examination. Results: No deaths occurred in the NP or control group, regardless of sex. During the observation period, no changes (such as general symptoms, weight change, or visual observation results at the time of autopsy) were judged to be due to the test substance. Histopathological examination showed no changes at the administration site judged to be caused by the test substance in either the male or female test substance administration groups. In addition, mononuclear cell infiltration of the outer membrane of the femoris muscle at the administration site was observed at the same frequency and extent in the control and NP groups, and was judged to be caused by physical stimulation by the injection needle; therefore, it had no toxicological significance. Conclusion: Based on the above results, the approximate lethal dose for a single intramuscular administration of the test substance NP in Sprague-Dawley rats was judged to be > 1.0 mL/animal, and there were no findings that were judged to be due to the test substance at the administration site.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.438-443
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• 2006

Antibacterial effects of six volatile essential oils against Vibrio sp. were evaluated. Volatile components of essential oil were analyzed by gas chromatography and gas chromatography mass spectrometry. Ginger oil treatment inhibited growth of V. parahaemolyticus by 22.5-85.7%. Main volatile compounds of ginger oil were ${\beta}-bisabolene$ (35.19%, peak area) and ${\beta}-sesquiphellandrene$ (12.22%). V. parahaemolyticus was completely inhibited at 1,000 ppm by treatment with mustard oil. Tolerances of V. vulnificus 01 and 02 were twice higher than that of V. parahaemolyticus. Main volatile compound of mustard oil was allyl isothiocyanate (92.55%). Garlic oil treatment of 1,000 ppm inhibited growths of V. parahaemolyticus, V. vulnificus 01, and V. vulnificus 02 by 22.8, 14.6, and 32.9%, respectively. Main volatile compounds of garlic oil were dimethyl sulfide (49.39%) and methyl 2-propenyl disulfide (10.09%). Growth of V. vulnificus 02 was inhibited by 60.6-80.3% via treatment with bud, leaf, and whole oil of clove. Antibacterial activity of whole clove oil on V. vulnificus 02 was stronger than those of ginger, mustard, and garlic oil. Main volatile compounds were eugenol (83.33%) and ${\beta}-caryophyllene$ (7.47%) in clove bud, eugenol (87.46%) and ${\beta}-caryophyllene$ (10.03%) in clove leaf, and eugenol (86.04%) and ${\beta}-caryophyllene$ (9.71%) in whole clove. These results revealed essential oils from spices could be used as potential agents to inhibit Vibrio sp.

• BMB Reports
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• v.38 no.2
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• pp.167-176
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• 2005

Nuclear factor-E2-related factor 2 (Nrf2) is known as a key regulator of ARE-mediated gene expression and the induction of Phase II detoxifying enzymes and antioxidant enzymes, which is also a common property of many chemopreventive agents. In the present study, we investigated the regulatory role of different chemopreventive agents including sulforaphane (SUL), allyl isothiocyanate (AITC), indole-3-carbinol (I3C), and parthenolide (PTL), in the expression and degradation of Nrf2 and the induction of the antioxidant enzyme HO-1. SUL strongly induced Nrf2 protein expression and ARE-mediated transcription activation, retarded degradation of Nrf2 through inhibiting Keap1, and thereby activating the transcriptional expression of HO-1. AITC was also a potent inducer of Nrf2 protein expression, ARE-reporter gene and HO-1 but had little effect on delaying the degradation of Nrf2 protein. Although PTL and I3C could induce ARE reporter gene expression and Nrf2 to some extent, they were not as potent as SUL and AITC. However, PTL dramatically induced the HO-1 expression, which was comparable to SUL, while I3C had no effect. In addition, when treated with SUL and PTL, inhibition of proteasome by MG132 did not cause additional accumulation of Nrf2, suggesting the involvement of other degradation mechanism(s) in the presence of these compounds such as SUL and PTL. In summary, the results of our current study indicated that different chemopreventive compounds have different regulatory properties on the accumulation and degradation of Nrf2 as well as the induction of cellular antioxidant enzyme HO-1.