• Horticultural Science & Technology
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• v.28 no.3
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• pp.469-475
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• 2010

The major deterring factor of radish consumption is bitter and pungent tastes caused by glucosinolates. Recently kohlrabi was introduced in Korea and mainly cultivated in Jeju Island during winter. Since the texture and taste of kohlrabi are similar to radish, the kohlrabi is expected to substitute radish. This study was done to compare compositional quality between kohlrabi and radish. The kohlrabi contained less reducing sugars, cellulose and pectin than the radish. The kohlrabi had harder texture than the radish. The total amino acid content in the kohlrabi was 2.7-fold higher than that in the radish. Especially hydrophilic amino acids including aspartate, glutamate and arginine, were about 3-fold higher in the kohlrabi, suggesting that the kohlrabi was more palatable than the radish. The total contents of glucosinolates in the radish in inner and outer section were higher than those in the kohlrabi by 12.4- and 28.5-fold, respectively. In a sensory test, the kohlrabi was evaluated less bitter and pungent than the radish. The kohlrabi contained more glucoraphanin, an anticancer compound, than the radish. Furthermore, the sweetness of the kohlrabi was evaluated higher than that of the radish, though kohlrabi contained less reducing sugars, probably due to high contents of hydrophilic amino acids. In conclusion, the kohlrabi was evaluated as more favorable in taste and contained more functional compounds than the radish, and thus it can be a good replacement vegetable for radish.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.596-603
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• 2008

Lactobacillus acidophilus is a normal inhabitant of the human intestine and its numerous health benefits have been reported. This organism is referred to as a "starter culture". This study was conducted to verify that the production of flavor compounds in fermented milk was obtained using a good probiotic strain of L. acidophilus from breast-fed infant feces. The bitter-tasting amino acids, such as arginine and histidine were produced in larger amounts than other free amino acids when L. acidophilus strains were inoculated in skim milk. The lactic acid was the major acid produced from glucose. L. acidophilus NB 209 was the best producer of lactic acid. This L. acidophilus NB 209 produced higher amounts of acetaldehyde than other L. acidophilus strains. L. acidophilus NB 209 gave higher flavor and taste score of the yogurt produced than other L. acidophilus strains in sensory evaluation. These results indicate that L. acidophilus NB 209 has the potential to be developed as a starter culture for fermented milk products.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48
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• pp.49-57
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• 2003

There is much evidence suggesting that compounds present in soybean can prevent cancer in many different organ systems. Especially, soybean is one of the most important source of dietary saponins, which have been considered as possible anticarcinogens to inhibit tumor development and major active components contributing to the cholesterol-towering effect. Also they were reported to inhibit of the infectivity of the AIDS virus (HIV) and the Epstein-Barr virus. The biological activity of saponins depend on their specific chemical structures. Various types of triterpenoid saponins are present in soy-bean seeds. Among them, group B soyasaponis were found as the primary soyasaponins present in soybean, and th e 2, 3-dihydro-2, 5-dihydroxy-6- methyl-4H-pyran-4-one(DDMP)-conjugated soyasaponin $\alpha\textrm{g}$, $\beta\textrm{g}$, and $\beta$ a were the genuine group B saponins, which have health benefits. On the other hand, group A saponins are responsible for the undesirable bitter and astringent taste in soybean. The variation of saponin composition in soybean seeds is explained by different combinations of 9 alleles of 4 gene loci that control the utilization of soyasapogenol glycosides as substrates. The mode of inheritance of saponin types is explained by a combination of co-dominant, dominant and recessive acting genes. The funtion of theses genes is variety-specific and organ specific. Therefore distribution of various saponins types was different according to seed tissues. Soyasaponin $\beta\textrm{g}$ was detected in both parts whereas $\alpha\textrm{g}$ and $\beta$ a was detected only in hypocotyls and cotyledons, respectively. Soyasaponins ${\gamma}$g and $\gamma\textrm{g}$ were minor saponin constituents in soybean. In case group A saponins were mostly detected in hypocotyls. Also, the total soyasaponin contents varied among different soy-bean varieties and concentrations in the cultivated soy-beans were 2-fold lower than in the wild soybeans. But the contents of soyasaponin were not so influenced by environmental effects. The composition and concentration of soyasaponins were different among the soy products (soybean flour, soycurd, tempeh, soymilk, etc.) depending on the processing conditions.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.433-439
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• 2002

In order to increase the antioxidant effect and preference of jujube-omija herbal sauce, we added ethanol extracts of 12 kinds of food and 12 kinds of medicinal herb to the sauce, and then evaluated the antioxidant activity and sensory characteristics. The antioxidant activity of the jujube-omija herbal sauces was greatly increased by the addition of ethanol extracts of foods such as green tea, mugwort, mint, lemon, leek, etc. and those of medicinal herbs such as ginseng. pine needle, the root of arrowroot, orange peel, etc.. Due to the high content of phenolic compounds, the ethanol extracts foods and medicinal herbs appeared to be responsible for high electron-donating ability and low hydroperoxide productivity. While the jujube-omija sauce with the extracts of green tea, mugwort, ginseng and pine needle were not preferred by the panels due to bitter taste and aroma, those of lemon, fruit of Chinese quince, orange peel, etc. were preferred with their sweet and a little sour taste and showed a high antioxidant activity. Especially, lemon juice was the best to increase the antioxidant activity and the preference of the jujube-omija herbal sauce.

• Korean Journal of Pharmacognosy
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• v.53 no.2
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• pp.111-118
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• 2022

Chestnut honey is a sweet dark-colored honey with a distinct bitter aftertaste. It contains numerous phenolic compounds and alkaloids and is noted for its antioxidant and anti-inflammatory activities. However, it has been established that there are differences in the composition and activity of chestnut honey constituents depending on the region of origin, the sources of which warrant further research. In this study, we analyzed the kynurenic acid (KA) contents in chestnut honey produced in nine different regions in Korea, using high-performance liquid chromatography in conjunction with ultraviolet detection, and validated the analytical method developed. Use of a reverse-phase column and detection at a wavelength of 240 nm were found to be optimal for the detection of KA. Similar evaluation of an optimal method for extracting KA from chestnut honey revealed that extraction using 10% EtOH at 20 times the sample volume over a 6 h period was the most suitable for obtaining a high content of KA. Among the nine regional chestnut honeys assessed, KA content was found to be highest in the "Gongju" sample (1.14 mg/g), followed by that in the "Cheongdo" and "Damyang" samples. Validation of the KA analytical method revealed a good analyte linearity, with a correlation coefficient (r²) of 0.9995, an accuracy of between 92.37% and 107.35%, and good precision (RSD ≤ 1.05%). Our findings in this study, based on a validated quantitative analytical method for KA, could make an important contribution to establishing a data profiling procedure for characterizing chestnut honeys produced in different regions, and may also provide basic data for the identification of functional honey.

• Herbal Formula Science
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• v.31 no.1
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• pp.29-39
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• 2023

Objective : Gardeniae Fructus (GF) is the ripe fruit of Gardenia jasminoides Ellisa with a bitter taste and cold properties. Ingredient compounds including geniposide are known to have anti-inflammatory, antioxidant, and neuroprotective effects. The purpose of this study was to investigate the neuroprotective effect of GF on tBHP-induced PC12 cells. Methods : Cell viability was measured by the MTT assay, and apoptosis was determined by the terminal deoxynucleotidyl transferase dUTP nick end labeling (TUNEL) assay. The expression level of each protein was monitored by Western blot analysis, and reactive oxygen species (ROS) were analyzed using DCFH-DA. Results : In PC12 cells, tBHP induced cell death through apoptosis with caspase activation and PARP inactivation. Cells treated with tBHP showed an increase in intracellular ROS and depletion of GSH. Pretreatment with GF prevented tBHP-induced apoptosis, reduced ROS, and increased GSH. GF also maintained increased Nrf2 expression in the presence of tBHP. Phosphorylation of JNK and p38 MAPK was increased by tBHP, whereas phosphorylation of ERK was decreased. GF restored changes in ERK and p38 phosphorylation, but not JNK phosphorylation. Conclusion : These results indicate that GF has neuroprotective effects through anti-apoptotic and antioxidant effects mediated by regulation of Nrf2 expression and phosphorylation of ERK and p38. It also demonstrates the potential use of GF as a source of antioxidant and neuroprotective substances.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.564-572
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• 2015

Nutritional compositions, volatile compounds, and sensory attributes of Cynanchi wilfordii Radix were analyzed in order to examine its practical utilization as a food resource. In the proximate analysis, protein and lipid contents were shown to be 14.6 and 5.0 mg/100 g, respectively, in C. wilfordii Radix. Potassium was the most predominant mineral (809 mg/100 g), as determined by inductively coupled plasma-optical emission spectrometry in parallel with microwave acid digestion. Total phenolic content was found to be 410 mg/100 g. Further, arginine and linoleic acid were the most abundant amino acid and fatty acid of C. wilfordii Radix, respectively. To examine its functional properties, classical 2,2-diphenyl-1-picrylhydrazyl (DPPH) analysis was performed. As a result, the concentration of C. wilfordii Radix required to scavenge 50% of DPPH radicals was 1.16 mg of dried material. Lastly, in olfactory and sensory tests, ${\beta}$-eudesmol (woody odor) was the major flavor compound responsible for the bitter taste and sensory attributes of C. wilfordii Radix. Taken altogether, the above results provide important preliminary results for utilization of C. wilfordii Radix as a food resource.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.49-53
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• 1998

For the effective utilization of by-products from pollack, Theragra chalcogramma, processing, low salt fermented pollack tripe were produced and changes in taste compounds of low salt fermented pollack tripe during the controlled freezing point aging were investigated. No significant changes in contents of moisture, crude protein, crude lipid and ash were found during aging. The volatile base nitrogen of low salt fermented pollack tripe increased steadily as aging progressed. Contents of amino nitrogen and nitrogenous compounds of extract reached a peak in 50 days of aging, as 190.7 mg% and 2085.8 mg%, respectively. Inosine(HxR) of low salt fermented pollack tripe increased as controlled freezing point aging progressed for 60 days. 18 species of amino acid were detected in raw pollack tripe and law salt fermented pollack tripe aged for 50 days. The major amino acids were tyrosine, phenylalanine, histidine, arginine, lycine, leucine, aspartic acid and glutamic acid in raw pollack tripe. After 50 days aging, increase of a series of bitter taste amino acid such as methionine, valine and isoleucine were higher than other amino acids.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.225-229
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• 1976

Gulbi, salted and dried yellow corvenia, is one of widely consuming fish foods in this country. This study was attempted to establish the basic data for evaluating the taste compounds of Gulbi. The free amino acids were analysed by amino acid autoanalyser. In the free amino acid composition of raw yellow corvenia, abundant amino acids were glutamic acid, alanine and lysine and then leucine, glycine, serine and threonine in order. Such amino acids like proline, valine, methionine, tyrosine and phenylalanine were poor in content. The changes of free amino acid composition in the extract of yellow corvenia during Gulbi processing was not observed. In the extract of Gulbi product, glutamic acid, lysine, leucine, alanine and valine were dominant holding 20.0%, 12.9%, 11.1%, 10.1% and 8.5% of total amino acids respectively. The amounts of total free amino acids of yellow corvenia increased more than 3.6 times as compared with that of raw sample during Gulbi processing. It is convinced that the characteristic flavor of Gulbi was attributed to such amino acids like lysine and alanine known as kweet compounds, as glutamic acid with meaty taste, and as leucine known as bitter taste.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.57-66
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• 1988

As a method of utilization of sardine, the processing conditions of the sardine sauce extracts and the taste compounds of products were investigated. To prepare the sardine sauce extracts, chopped sardine was mixed with $1\%$, onion powder, $1\%$ garlic powder, $1\%$ red pepper powder, loft koji and $50\%$ water, and then hydrolyzed under different conditions of hydrolysis. The optimum conditions for hydrolysis were $55^{\circ}C$, 6 hours, pH 6.5-7.0. After hydrolysis, the hydrolysates were heated at $100^{\circ}C$ for 20 minutes with $5\%$ soybean protein isolate for inactivation of enzymes and improvement of bitter taste of the hydrolysates. Finally, $10\%$ salt was added to develop the characteristic taste of sauce extracts. The major taste compounds of the products were free amino acids, non-volatile organic acids and nucleotides and their related compounds. The major free amino acids in the products were arginine, histidine, lysine, glutamic acid, phenylalanine, leucine and alanine. The contents of these free amino acids were in the range of $68.2\%\;to\;69.9\%$ of the total free amino acids of products. The major non-volatile organic acids ill the products were lactic acid and $\alpha-ketoglutaric$ acid which occupied more than $95\%$ of total non-volatile organic acids. The contents of free amino acids, non-volatile organic acids and nucleotides and their related compounds were not changed during storage. Total creatinine, betaine and TMAO were seemed to act an auxiliary role in taste of the products. Judging from the results of chemical experiments and sensory evaluation, the product prepared with koji and soybean protein isolate was excellent as seasoning materials.