• Journal of Forest and Environmental Science
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• v.25 no.2
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• pp.85-91
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• 2009

About 83% of the total population of Lao PDR lives in rural areas. People living near forest are highly dependent on the forest resources closed to their villages. Especially non-timber forest products (NTFPs) provide a wide range of subsistence needs and are the main source of their cash income. They also make a significant contribution to the country economy. The annual export value of NTFPs is considerably high. 708 edible NTFP species (238 edible plants and 470 animals) have been recorded so far, and about 400 plants have been reported and used as medicinal plants by Lao people. One hundred NTFP species are considered as commercial forest products. The striking trend in NTFP resources is the decline of some commercial species due to increased demand on them for commercialization, and the loss of forest by rapid population growth. To sustainablely manage the NTFPs resources, a number of new management systems are under development and support in progress by the government.

• Journal of Applied Biological Chemistry
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• v.58 no.1
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• pp.61-64
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• 2015

As an edible coating, carnauba shellac wax (CSW) and lemongrass oil (LO) solution was prepared to extend the shelf life of 'Hongro' apples. During storage, there were significant differences in the populations of total aerobic bacteria, yeast, and molds between the coated apples and the control samples. The weight loss and vitamin C loss of apples coated with the CSW-LO solution were lower than those of the control. These results suggest that CSW-LO coating can be an effective method for improving quality of 'Hongro' apples.

• Food Science and Preservation
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• v.6 no.1
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• pp.48-54
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• 1999

The effect of irradiation of heat treatment either alone or in combination on the shelf-life of mixed mountain edible herb drinks (MMEHD) was investigated during storage. The MMEHD made from fresh Spuriopinella bracycarpar, Ligularia fischeri and Aster scaber was gamma -irradiated at doses of 0.1 kGy to 1 kGy. Microbial population, color change, vitamin C content, and sensory quality were evaluated during storage at 4, 25 and 35oC. Heated MMEHD induced the growth of total counts, mold and yeast as compared to the non-heated MMEHD. While some reduction in the microbial growth was observed in 1kGy-irradiated groups of both with or without heating. In both groups, L and b values decreased, but a value increased during storage. Also, heating drinks showed increased L and b values and reduced a value, compared to the non-heating drinks. Non-heated drinks showed 82% loss of vitamin C, whereas 25% loss of vitamin C was occurred in the irradiated drinks during storage at 4oC for 4days. In the meanwhile, non-irradiated heating drinks showed 99% loss of vitamin C, but irradiated heating drinks showed 58-65% reduction of vitamin C. Non-irradiated drinks without heating showed more bright color than irradiated ones, but irradiated drinks showed more enhanced brightness during storage. Also, irradiated drinks showed better falvor, sensory quality, and overall acceptability than non-irradiated drinks.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.170-173
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• 2000

The inhibitory effect of extracts from 15 edible plants on the protease of human immunodeficiency virus (HIV) type 1 was investigated. Protease activity was determined by incubating the extracts in a reaction mixture containing protease and substrate His-Lys-Ala-Arg-Val-Leu-(p-NO$_2$-Phe)-Glu-Ala-Nle-Ser-NH$_2$ to inhibit proteolytic cleavage. Of various plants tested, the leaves of Cedrela sinensis inhibited the HIV-1 protease by 42% at a concentration of 100$\mu\textrm{g}$/ml. A major flavonoid isolated from the leaves of C. sinensis, quercetin 3-O-$\alpha$-L-rhamnoside showed inhibitory activity of 19% at a concentration of 100$\mu$M.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.216-224
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• 2015

The objective of present study was to evaluate the effects of the application of chitosan and chitosan/whey protein on the chemical, microbial and organoleptic properties of Göbek Kashar cheese during ripening time (on 3^rd, 30^th, 60^th and 90^th d). Difference in microbiological and chemical changes between samples was found to be significant (p<0.05) during ripening period. Cheese samples with edible coating had statistically lower mould counts compared to the uncoated samples. Furthermore the highest and lowest mould counts were determined in control (4.20 Log CFU/g) and other samples (<1 Log CFU/g) at 60^th and 90^th d of storage. All samples exhibited higher levels of water soluble nitrogen and ripening index at the end of storage process. At the end of 90 day storage period, no signicant dierences in salt and fat values were observed among the cheeses studied. The edible coatings had a beneficial effect on the sensory quality of cheese samples. In the result of sensory analysis, while cheese C and the chitosan coated cheese samples were more preferred by the panellists, the chitosan/whey protein film-coated cheese samples received the lowest scores. This study shows coating suggests could be used to improve the quality of cheese during ripening time.

• Korean Journal of Medicinal Crop Science
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• v.16 no.5
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• pp.341-348
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• 2008

Cholesterol acyltransferase (ACAT) catalyzes the acylation of cholesterol to cholesteryl ester with long chain fatty acids and ACAT inhibition is a useful strategy for treating hypercholesterolemia or atherosclerosis. Inhibitory effects on ACAT of the MeOH extracts prepared from 163 edible plants were evaluated. 15 species out of 163 species exhibited higher than 50% of inhibition on the hACAT-1 and 9 species exhibited higher than 50% of inhibition on the hACAT-2 activity at their concentration of $100\;{\mu}g/mL$.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.122-129
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• 2018

The purpose of this study is to understand the evolution of food culture by applying the evolutionary mechanism to the process of forming the dog meat culture. To do this, this study first examined mutation, selection, and replication as a evolutionary mechanism by biological genes and explain the evolutionary process of food culture by applying so-called 'mime' which is a virally-transmitted cultural symbol or social idea. A meme acts as a unit for carrying cultural ideas, practices, that can be transmitted from one mind to another through writing, speech, gestures, rituals, or other imitable phenomena with a mimicked theme. In addition, this study also intended to use in-depth interviews on how people have diverse cultural perspectives interpret and accept edible culture of dog meat. In Korea, which was a traditional farming society, dog meat which is easier to obtain compare to beef has been chosen as an important source of protein. And this choice has been repeatedly reproduced through generations. However, the current generation's awareness of the edible culture of dog meat has changed. The meme of pet culture has been selected and replicated, and this cultural evolution will eventually lead to the culling of dog meat.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.13-23
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• 2018

This study aimed to investigate the characteristics of 3 pre-treatment of mealworm(Tenebrio molitor), and offer basic research data through appropriate pre-treatment method based on the component analysis result. This study was preparing the control group sample No.0(not contain mealworm), and the other sample (Sample No.1,2,3) was using the mealworm prepared in each of the three methods. By using the sample, this study conducted an inspection for component analysis, mineral contents, pH, color value, total amount polyphenols, DPPH radical scavenging activity, reducing power, acceptance test. Each experiments are three times repeated and validated following the one-way ANOVA analysis to verify a significant difference. Acceptance test conducted by 50 consumers indicate consumption decision for sunsik. using the seven point scale, assessment for appearance, flavor, taste, texture, overall acceptance. The research findings showed that sample containing sauted mealworm(SE2) is higher preference and significant in antioxidant activity(total amount polyphenols, DPPH radical scavenging activity, reducing power). Therefore, it is better to use sauted. The result of this study suggest that sauted mealworm is good ingredient for consumer acceptability and functionality of sunsik. According to results of the study, it is suggested to make better use of food, and provide food developer with meaningful date for market targeting. In addition, this study also provides the information for improving awareness of edible insect.

• Korean Journal of Pharmacognosy
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• v.33 no.4 s.131
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• pp.376-383
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• 2002

The methanol extracts prepared from ten kinds of culinary herbs were investigated for the cytotoxcic effect againt L1210 cancer cells and the mode of action. The substantial cytotoxic effects were observed in all cases with the most prominent effect demonstrated by lemon verbena extract showing $87{\pm}4.1%$ cytotoxicity with $100{\mu}g/ml$ concentration and 3 days culture period. The cytotoxic effect was found to be dose and culture period dependent. With respect to the mechanism of the cytotoxicity, the augmented generation of $O_2{^-}ion$ and the dramatically escalated activities of antioxidant enzymes such as superoxide dismutase(SOD) and glutathione peroixdase (GPx) with addition of the herb methanol extractw suggested that there would be the involvement of reactive oxygen species (ROS) metabolism in the course of L1210 cancer cell death by the mothanol extract of the edible herbs.

• Journal of Ginseng Research
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• v.22 no.3
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• pp.155-160
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• 1998

This stuffy was carried to establish a new efficient method for the preparation of edible crude ginseng saponin. The conventional butanol extraction and resin adsorption methods were compared for the contents of total crude ginseng saponin and major ginsenosides. Seventy- percent methanol extract was applied to Diaion HP-20 column and the resin was washed with Hn and eluted with absolute methanol. The methanol elute was dried in vivo and analyzed for its ginsenosides. Use of ethanol instead of methanol to make edible crude ginseng saponin gave a similar result. Butanol extraction was performed by the conventional method. The final aqueous layer from butanol extraction was passed through Diaion HP-20 column followed by elution with methanol and Diaion HP-20 passed fraction was extracted with butanol to recover remaining components, respectively, in order to determine saponin loss. TLC and HPLC qualitatively and quantitatively monitored Ginsenosides, respectively. Loss of ginsenosides was higher in butanol extraction method than in Diction HP-20 adsorption method. In addition, saponin fractions prepared by Diction HP-20 adsorption method showed higher content of each ginsenoside, showing 8.2% higher purity than that of butanol extracted fraction. From these results, we propose the resin adsorption method as a new efficient measure for the preparation of crude ginseng saponin, which is edible by using spirit instead of methanol.