• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.535-541
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• 2008

Pine mushroom (Tricholoma matsutake Sing.) is an expensive and highly prized delicacy in Korean and Japanese cuisines with its unique flavor and functional properties. The biological activities of pine mushroom juice (soluble solid contents $4.3^{\circ}$Brix) were evaluated using different tests; DPPH radical scavenging assay for its antioxidant activity, fibrin plate method for fibrinolysis and angiotensin I converting enzyme (ACE) inhibitory activity for anti-hypertensive effect. Free radical scavenging activity of the pine mushroom juice was $48.3{\pm}2.2%$ at the concentration of 1.0 mg/mL. The fibrinolytic activity of pine mushroom was about 2 times greater than that of plasmin used as positive control and the activity increased dose-dependently. The pine mushroom juice inhibited ACE activities dose-dependently and $IC_{50}$ value of ACE activity was $1.03^{\circ}$Brix. These results suggest that pine mushroom is a healthy delicacy.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.596-602
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• 2014

We investigate the quality characteristics and free radical scavenging ability of yanggaeng prepared with different amounts of grape juice (GJ). GJ was incorporated into yanggaeng at different levels (containing 50, 100, 150, and 200 g of GJ in yanggaeng, respectively) based on the total weight of water. Sugar contents showed a significant increase; however, pH showed a decrease with increasing levels of GJ. In terms of color, lightness and yellowness decreased significantly but redness increased with increasing levels of GJ. In a texture profile analysis, hardness were increased; however, springiness, cohesiveness, gumminess, and chewiness decreased with increasing levels of GJ. Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity increased significantly as the GJ concentration increased in the formulation. The sensory evaluation indicated that yanggaeng containing the 150 g level of GJ showed the best preference in terms of color, taste, texture, flavor, and overall acceptance. These results suggest that grape juice may be a useful ingredient in yanggaeng to improve quality and antioxidant potential.

• The Journal of Internal Korean Medicine
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• v.21 no.1
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• pp.87-99
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• 2000

Objectives : This is the experimetal paper to evaluate and compare the effects of Bosimgunbitang(補心健脾湯) with those of Jungjungamiyijintang(正傳加味二陳湯) on contraction of isolated organs, anti-ulcer, secretion of gastric juice, secretion of gastrin in serum, transport ability of intestine, analgesic effect and sedative effect Methods : We used mice and rats administered with the extract of the above herbs. Results: Bosimgunbitang and jungjungamiijintang showed the inhibitory effect on the smooth muscle contraction of the isolated ileum induced by acethylcholine chloride and barium chloride in mice. transport ability of intestine. Bosimgunbitang and jungjungamiijintang showed the inhibitory effect on the contraction of the fundus-strip induced by acethylcholine chloride and barium chloride in rats. The preventive effect on pyloric ulcer, indomethacin induced ulcer and ethanol-HCl induced ulcer bf mice was significant. The inhibitory effect of Bosimgunbitang on gastric free acidity, total acidity in Shay rats was significant. The inhibitory effect of on gastrin secretion in serum was significant after only 1 hour when the Bosimgunbitang and jungjungamiijintang was administered. The promoting effect of the jungjungamiijintang on the transport ability of small intestine was significant in the high concentration. The promoting effect of the Bosimgunbitang and jungjungamiijintang on the transport ability of large intestine was significant. The analgesic and the sedative effect were recognized. It meaned that Bosimgunbitang and jungjungamiijintang effected on the C.N.S.. Conclusion : Bosimgunbitang and jungjungamiijintang have the inhibitory effect on the smooth muscle abnormal contraction of the isolated ileum and the anti-ulcer effect to prevent, secretion of gastric juice and gastrin in serum. And they also have to increase a transport ability of intestine, analgesic effect and sedative effect. Jungjungamiijintang especially is eminent for analgesic effect while Bosimgunbitang has excellent sedative effect.

• Journal of Nutrition and Health
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• v.36 no.2
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• pp.125-132
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• 2003

The present study was attempted to investigate and compare the antioxidant potency of several well-know flavonoids, antioxidant vitamin and commercially available popular beverages. The antioxidant potency was assessed by the effect on reducing oxidative DNA damage of human lymphocytes. Cellular oxidative DNA damage was measured by SCGE (single-cell gel electrophoresis), also known as comet assay. Lymphocytes were pre-treated for 30 minutes with wide ranges of doses of apigenin, kaempferol, luteolin, myricetin, rutin, quercetin, $\alpha$-tocopherol (10,25,50,100,200,500,1000 $\mu$M) ,green tea extract or grape juice (10,50,100,250,500,1000 $\mu$g/mL) followed by a $H_2O$$_2$(100 $\mu$M) treatment for 5 min as an oxidative stimulus. The physiological function of each antioxidant substance on oxidative DNA damage was analyzed as tail moment (tail length $\times$ percentage migrated DNA in tail) and expressed as relative DNA damage score after adjusting by the level of control treatment. Cells treated with $H_2O$$_2$alone (positive control) had an extensive DNA damage compared with cells treated with phosphate buffered saline (PBS, negative control) or pre-treated with all the tested samples. Of all the six flavonoids, quercetin was the most potent antioxidant showing the lowest $ED_{50}$/ of 8.5 $\mu$g/mL (concentration to produce 50% protection of relative DNA damage). The antoxidant potency of individual flavonoids were ranked as follows in a decreasing order; luteolin (18.4 $\mu$g/mL), myricetin (19.0 $\mu$g/mL) , rutin (22.2 $\mu$g/mL) , apigenin (24,3 $\mu$g/mL) , kaempferol (25.5 $\mu$g/mL). The protective effect of $\alpha$-tocopherol was substantially lower (highest $ED_{50}$value of 55.0 $\mu$g/mL) than all the other flavonoids, while the protective effect was highest in green tea and grape juice with low ED5O value of 7.6 and 5.3, respectively. These results suggest that flavonoids, especially quercetin, and natural compounds from food product, green tea and grape juice, produced powerful anti-oxidative activities, even stronger than $\alpha$-tocopherol. Taken together, supplementation of antioxidants to lymphocytes followed by oxidative stimulus inhibited damage to cellular DNA, supporting a protective effect against oxidative damage induced by reactive oxygen species.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.281-288
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• 2010

Total aflatoxin ($B_1+B_2+G_1+G_2$) maximum levels of 15 ${\mu}g/kg$ ($B_1=10\;{\mu}g/kg$) were set for grain, beans, peanut, nuts & their processed food (grinding, cutting etc.), processed cereal product & processed bean product, confectionaries (peanut or nut-containing food), soybean paste, red pepper paste, dried red pepper, processed com products for popcorn and steamed rice. The maximum levels for aflatoxin $M_1$ are 0.5 ${\mu}g/kg$ for raw milk and milks before manufacturing processing. The patulin maximum level is 50 ${\mu}g/kg$ in apple juice and apple juice concentrate (including concentrate to use as raw material and converted by concentration multiple). The ochratoxin A is managed at the maximum levels of 5 ${\mu}g/kg$ in wheat, barley, rye, coffee beans and roasted coffee, 10 ${\mu}g/kg$ in instant coffee and raisin, 2 ${\mu}g/kg$ in Grape juice, concentrated grape juice as reconstituted and wine. The fumonisins ($B_1+B_2$) maximum levels are 4000 ${\mu}g/kg$ in com, 2000 ${\mu}g/kg$ in com processed food (grinding, cutting etc.) and com powder, 1000 ${\mu}g/kg$ in processed com products. Standards for mycotoxins in food have been established and the mycotoxin risk in food is managed reasonably and scientifically, based on risk assessment and exposure analysis.

• Food Engineering Progress
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• v.13 no.1
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• pp.16-23
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• 2009

Onion juices supplemented with different concentrations of puffed red ginseng extract were fermented using Pediococcus pentosaceus KC-007 and their biologically functional properties were investigated. When onion juices were supplemented with puffed red ginseng extract at the concentration of 0.5, 1, 2, and 4% (v/v) each, viable cell number of lactic acid bacteria was the highest at 24 hr of fermentation in all samples. The titratable acidity increased as the fermentation proceeds irrespective of the added amount of red ginseng extract, and the pH of fermentation broth decreased until 36 hr of fermentation. The reducing sugar of fermentation broth decreased until 24 hr of fermentation and did not change thereafter. The electron donating ability and nitrite scavenging ability were highest when red ginseng extract was added at the concentration of more than 1% (w/v). The overall acceptance in sensory evaluation was the best when red ginseng extract was added at the concentration of 1% (w/v). From these results, it is confirmed that the optimum concentration of puffed red ginseng extract for the lactic acid fermentation of onion juice was 1% (w/v).

• Food Science of Animal Resources
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• v.33 no.3
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• pp.377-389
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• 2013

Gamma-amino butyric acid (GABA) is a kind of pharmacological and biological component and its application is wide and useful in Korea specially, becoming aging society in the near feature. GABA is request special dose for the purposed biological effect but the production of concentrated GABA is very difficult due to low concentration of glutamic acid existed in the fermentation broth. To increase GABA concentrate using fermentation technology, high content of glutamic acid is required. For this reason, various strains which have the glutamic acid decarboxylase (GAD) and can convert glutamic acid to GABA, were isolated from various fermented foods. Most of GABA producing strains are lactic acid bacteria isolated from kimchi, especially added monosodium glutamate (MSG) as a taste enhancer. Optimizing the formulation of culture media and the culture condition, GABA conversion yield and amounts were increased. Finally GABA concentration of fermentation broth in batch or fed batch fermentation reached 660 mM or 1000 mM, respectively. Furthermore formulation of culture media for GABA production developed commercially. Many studies about GABA-rich product have been continued, so GABA-rich kimchi, cheese, yogurt, black raspberry juice and tomato juices has been also developed. In Korea many biological effects of GABA are evaluated recently and GABA will be expected to be used in multipurpose.

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.512-523
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• 2020

The objective of this study was to investigate the quality characteristics of Cheongsoo wine using freeze concentration fermented with 5 kinds of yeast strains (Saccharomyces cerevisiae EJ18, EJ30, HK22, HK32 and Fermivin). We compared the characteristics, volatile flavor component and physiological activity of 5 wines. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content and the alcohol content of freeze-cententrated Cheongsoo wines ranged between 15.0~15.8%. The pH of wines ranged from 2.92 to 2.94 and the total acidity and soluble solid of wines ranged from 12.40~13.27. °Brix. The major organic acid in the wines was tartaric acid (4.49~5.11 mg/mL) and malic acid (7.00~7.97 mg/mL). It contains higher functional compounds in wine fermented with yeast (EJ18, EJ30, HK22, HK32) than wine fermented with fermivin. α-glucosidase and tyrosinase inhibitory activity had the highest values (78.87% and 62.25%) in wine fermented with HK22 and EJ18 yeast, respectively. 16 volatile flavor compounds (alcohols, esters, ketones, acids, and others) were detected in the Cheongsoo wines by freeze concentration. These results provide useful information that the quality characteristics of wine developed by the freeze-concentration method using grapes cultivated in Korea.

• Journal of Society of Preventive Korean Medicine
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• v.16 no.1
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• pp.43-56
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• 2012

Objective : In this study, we assessed the anti-bacterial effects and epidermal permeability barrier function of red onion juice comparing to yellow onion juice and $Houttuynia$ $cordata$ extract $in$ $vitro$. Methods : 3types of red and yellow onion juice were prepared as antibacterial agent candidates with Houttuynia cordata hot water extract using 4 different bacterial strains ($Escherichia$ $coil$, $Salmonella$ $enterica$ $subsp.$ $enterica$, $Staphylococcus$ $epidermidis$, $Staphylococcus$ $aureus$ $subsp$) by colony counting method. The expression of filaggrin, a marker of keratinocyte differentiation, and serine palmitoyl transferase (SPT), a marker of the formation of the stratum corneum lipid barrier, in human HaCat keratinocytes were analyzed using HaCaT cell line. The expression of COX-2 and AP-1 which is a factor of COX-2 transcription were also analyzed by western blotting method. Results : There was detectable anti-bacterial effects on $Staphylococcus$ $epidermidis$, $Staphylococcus$ $aureus$ $subsp$ among 1%, 5%, 10% extracts of yellow and red onion.(81%-100%) The bacteriocidal effects were not shown on $Escherichia$ $coil$, $Salmonella$ $enterica$ $subsp.$ $enterica$ among $Houttuynia$ $cordata$, yellow onion and red onion extracts. The in vitro results showed the concentration-dependent effects on the expression of both filaggrin and SPT in HaCat cells among 0.01%, 0.05%, 0.1%, 0.5% extracts in Houttuynia cordata and red onion, reflecting the notion that $Houttuynia$ $cordata$ and red onion can induce epidermal keratinocyte differentiation and improve the recovery of skin barrier functions. The concentration-dependent effects also have been shown on the expression of both COX-2 and AP-1 among 0.01%, 0.05%, 0.1%, 0.5% extracts in $Houttuynia$ $cordata$ and red onion, while slight effect in yellow onion. Conclusion : Red onion juice could be a potential candidate enhanser for the skin care and cosmetology.

• Food Science and Preservation
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• v.19 no.6
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• pp.825-832
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• 2012

In this study, the quality characteristics and antioxidant activity of mulberry salad dressing prepared with yam juice during storage at $5^{\circ}C$ for four weeks were evaluated. The salad dressing was prepared with a salad base, mulberry, omija, and yam (4:4:6:1 or 4:4:6:3). Fresh yam juice was added to the salad dressing at 0, 7, and 18% levels. After four weeks storage, the pH increased whereas the acidity decreased. As the yam concentration increased, the pH increased to 3.84 and the acidity decreased to 0.14%. The Hunter color L (lightness), b (yellowness), and a (redness) values decreased over the storage period. After four weeks storage, the viscosity increased from 83.2 to 158.5 cp according to the amount of yam juice that was added. The antioxidant activity, such as the DPPH radical scavenging activity, and the total polyphenol content of the salad dressing improved as the yam concentration increased. Moreover, according to the storage time, the peroxide value did not increase. These results show that the mulberry salad dressing to which omija and fresh yam juice were added maintained its freshness with high antioxidative activity during storage.