• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.718-723
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• 1998

This study was designed to observe the effects of the feeding of Hijikia fusiforme(Harvey) Okamura juice extract on the improvement of lipids in the serum of cholesterol-supplemented diet induced dietary hyperlipidemic rats fed experimental diets for 4 weeks. Concentration of total cholesterol and LDL-choloesterol in serum was significantly lower in the Hijikia fusiforme juice extract group than in the cholestero diet group. Concentration of HDL-cholesterol in serum was higher in the Hijikia fusiforme juice extract group than the cholesterol supplemented diet group. Those in the Hijikia fusiforme juice extract group were higher than those in the cholesterol diet group. In the ration of HDL-cholesterol concentration to total cholesterol concentration, Hijikia fusiforme juice extract administration group was higher percentage than the other groups. Atherosclerotic index was lower in the Hijikia fusiforme juice extract group than in the cholesterol diet group. Concentration of free cholesterol and cholesteryl ester in serum was rather lower in the Hijikia fusiforme juice extract group than the other groups. Triglyceride concentration in serum was significantly lower in the Hijikia fusiforme juice extract group than in the cholesterol diet group. Concentration of phospholipid in serum was more decreased in the Hijikia fusiforme juice extract group than in the cholesterol diet group. The activities of aspartate aminotransferase and alanine aminotransferase in serum were rather lower in the Hijikia fusiforme juice extract group than the cholesterol supplemented diet group. From the avove research, the Hijikia fusiforme juice extracts were effective on the improvement of the lipid compositions in serum of high fat diet induced dietary hyperlipidemic rats.

• Horticultural Science & Technology
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• v.31 no.3
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• pp.269-274
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• 2013

To further our understanding of sugar accumulation in 'Shiranuhi' mandarin [(C. unshiu ${\times}$ C. sinensis) ${\times}$ C. reticulate], we investigated the patterns of sugar uptake in juice sacs exposed to different concentrations of sucrose, fructose and glucose in vitro. Data was also collected on the change in weight and shape of the in vitro juice sacs over time. Soluble solids content, sugar content and acidity content were highest at 20% sucrose, fructose and glucose solution content; while fructose content was highest at 5% sucrose concentration. Furthermore, the juice sac's fresh weight was highest at 5% sucrose and lowest at 20% fructose content. The shape of the juice sacs also differed in different sugar concentration and type. Overall, sucrose, fructose and glucose content in juice sacs increased with the sugar concentration. These results suggest that sugar translocation into juice sacs is actively induced by high sugar concentration in the medium. Thus, it can be concluded that sugar and acid accumulation in juice sacs increased with sugar concentration in vitro culture.

• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.236-240
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• 1999

The characteristics of natural lactic acid fermentation of radish juice were investigated at different salt concentrations (0~2%) and temperatures (10~3$0^{\circ}C$). Major lactic acid bacteria isolated from the radish juice fermented at 2% slat concentration were Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus brevis. The percentage of lactic acid bacteria against total microbe in the fermented radish juice was over 80% at 0~1% salt concentrations, suggesting the possibility of fermentation even at low salt concentration, but was still active even at 1$0^{\circ}C$. The time to reach pH 4.0 during fermentation of juice of 1% salt concentration was 281~301 hrs at 1$0^{\circ}C$ and 50-73 hrs at 3$0^{\circ}C$. The concentrations of sucrose and glucose in the fermented juice were low at high temperatures and were the lowest at a 1.0% salt concentration. However, the content of mannitol showed the opposite trend. Although sour taste, ripened taste, and acidic odor of the fermented juice showed no significant differences among various temperatures and salt concentrations, sensory values of ripened taste and sour acidic were high at high temperatures. The overall quality was the best at 1.0% salt concentration, irrespective of the temperature.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.225-229
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• 2003

Clarified apple, carrot and orange juices were prepared using ultrafiltration and their single and blend juices were further concentrated using ultrafiltration, freeze-drying, and rotary evaporation. Effect of concentration methods on the quality of concentrated single juices and juice blends was investigated. Turbidity values of samples concentrated by evaporation were significantly higher than those prepared by ultrafiltration and vacuum freezing regardless of juice source (i.e., apple, orange or carrot) or blending (p<0.05). The highest soluble solids contents were obtained for the samples concentrated by evaporation process. Concentrated apple juice contained significantly higher amount of vitamin C and soluble solids than concentrated orange and carrot juices regardless of concentration methods (p<0.05). For blended samples, no direct relationships between blend ratio and total amount of vitamin C were found; however, samples contained more apple juice showed the highest value of soluble solids regardless of concentration methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.788-793
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• 1997

Addition of sugar, enzymatic hydrolysis and salt concentration were evaluated for their effects on the changes in some characteristics of Kimchi juice during fermentation. The Kimchi juice was prepared by brining and grinding of outer layer leaves of chinese cabbage, one of the wastes products of Kimchi processing, followed by fermentation proceeded significantly faster. Addition of sucrose or glucose at the ange of 0.5~2.0 % also improved the fermentation but the concentration effect was little. Enzymatic hydrolysis on the brined cabbage prior to fermentation with a commercial polysaccharides hydrolases also increased the fermentation. However the solid concentration in Kimchi juice was rather decreased by higher concentration of NaCl and enzymatic hydrolysis. The reducing sugar content showed a rapid decrease from 24 hours of fermentation and the effect of enzymatic hydrolysis was little.

• Applied Biological Chemistry
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• v.41 no.1
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• pp.1-5
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• 1998

In order to investigate antimicrobial substances from natural spices, the effects of garlic juice and ginger juice on the growth of microorganisms were investigated. It was showned that garlic juice inhibited the growth of bacteria, yeasts and fungi but ginger juice did not inhibit the growth of bacteria and yeasts. As result of concentration effect of garlic juice on the growth of microorganisms, the higher concentration of garlic juice was employed, the more growth inhibition was obtained. Comparing the specific growth rate at various concentration of garlic juice, the inhibition effect on yeast appeared much higher than that on bacteria.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.1
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• pp.59-64
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• 1991

Studies comparing the relative effects of water soluble extract of Ganoderma lucidum kale juice and sodium dextrothyroxine on lipid component in liver brain and testis of hypercholeste-rolemic rats for 4 weeks. Therefore the aim of this work was to investigate for prevention in cardiovascular disease, Total cholesterol concentration in liver were significantly lower kale juice and sodium dextrothyroxine(1.25mg/kg diet) fed groups than the other groups and trigly-ceride concentration was significantly lower Ganodrma lucidum fed group than in control group;. Total cholesterol concentration in testis were lower other groups than in control group and triglyceride concentration were significantly lower cholesterol Ganoderma lucidum and kale juice groups in control group. Phospholipid concentration in testis was higher sodium dextroth-yroxine fed group thanin control group.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.8
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• pp.1044-1049
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• 2000

Three wethers fitted with silastic catheters for collection of pancreatic juice, and cannulas located in the abomasum and the duodenum were used to investigate the effects of different hay and energy intake on pancreatic exocrine secretion. The wethers were fed Italian ryegrass hay or alfalfa hay at maintenance energy requirement and alfalfa hay ad libitum. High energy intake from alfalfa significantly increased abomasal flow of dry matter and both the concentration and daily secretion of ${\alpha}-amylase $. The high energy intake also tended to increase daily secretion of lipase, trypsin and chymotrypsin through the large volume of pancreatic juice. Compared with Italian ryegrass hay, alfalfa hay at the maintenance decreased abomasal dry matter flow, but increased concentration of ${\alpha}-amylase $ in the pancreatic juice, and tended to increase daily secretion of ${\alpha}-amylase $. The secretion of the other enzymes was not different between the two hays at maintenance intake. These results suggest that the kind of hay could change the concentration of ${\alpha}-amylase $ in the pancreatic juice, and that the intake level of alfalfa hay affects the ${\alpha}-amylase $ concentration and the juice volume secreted from the pancreas.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.2
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• pp.160-169
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• 2000

This study was conducted to understand the inhibitory garlic and ginger against the growth of food born pathogenic bacteria. Juice was prepared from the raw spices by using an electric homogenizer and membrane filter. Dry-powdered spices were treated with double distilled water and 70% ethanol to extract the antibacterial substances, respectively. Growth inhibitory effects of juice and extracts of the spices were monitored by using bacterial strains such as B. subtilis, L. moncytogenes, S. aureus,E. coli O157 : H7, P. aeruginosa, and S. typhimurium. On a solid medium where E. coli and S. aureus cells were grown, ginger juice formed inhibitory zone at the concentrations of 2-10% by paper disc test. The Bone formed by ginger juice was wider and more transparent than that formed by garlic juice on the same concentration.1. monocytogenes and B. subtilis were more sensitive to garlic juice than others, and stopped growing at 2% garlic juice. Ginger juice showed the growth inhibition by 30-50% at 1.0% concentration. On the contrast, P. aeruginosa which resisted to the garlic juice was the most sensitive to ginger juice. Water extract of garlic was not effective to inhibit the bacterial growth, while 2% ginger extract completely inhibited the growth of E. coli and S. aureus. Alcohol extract of ginger inhibited the growth of bacteria at the concentration of 0.3%. This growth inhibition is almost 10 times lower than that of the garlic extract. It was clear that ginger had more potential than garlic as an inhibitor to control the growth of the indicator organisms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.94-99
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• 1999

This study was carried out to determine the inhibitory effect of juice of garlic, onion, ginger and red pepper against Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus and Enterobacter cloacae which are food born disease organisms. It was found that 1~2.5%(wt/vol.) garlic juice showed strong antimicrobial action against growth of all test bacteria at 1/20$\times$10-6 dilution. Especially 1% garlic juice completly inactivated Vibrio parahaemolyticus but approximately 71.9~88% of reduction at same concentration in other bacteria was occurred. 2.5% onion juice had 28.5% antimicrobial activity on Sal. enteritidis, but 50% reduction was occurred on St.aureus and V. parahaemolyticus at same concentration. Antibacterial activity of ginger juice was similar to that of onion juice. 2.5% ginger juice showed approximately 50% reduction on Sal. enteritidis and V.parahaemolyticus, but less antimicrobial activity was occured on St. aureus and E. cloacae. Red pepper juice showed the least antimicrobial activity on food born disease organism compared to that of other juices. 2.5% red pepper juice showed 11.3%, 18.7% and 8.1% reduction on St. aureus, Sal. enteritidis and V.parahaemolyticus, respectively.