• Analytical Science and Technology
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• v.19 no.2
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• pp.142-148
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• 2006

To determine malachite green and leuco-malachite green residues in sea food, a liquid chromatographic method has been optimized. The target compounds were extracted in the homogenized edible tissues with a mixture of McIlvaine buffer-acetonitrile and partitioned against dichloromethane. After concentrating the lower layer, the resulting residues were re-dissolved in methanol and analyzed by the HPLC with visible detector at 620 nm using acetonitrile-acetate buffer. For the analysis of leuco-malachite green with malachite green simultaneously, post-column packed with lead(IV) oxide was used for oxidizing leuco-malachite green to malachite green. The correlation coefficients($r^2$) was 0.9989 for malachite green, and 0.9995 for leuco-malachite green. The limit of detection was 0.005 mg/kg for the combined of malachite green and leuco-malachite green at signal/noise${\geq}3$. The recovery rate was within a reliable range of 84~98% (CV 3~16%). Leuco-malachite green were detected in carp and crusian carp.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2021.04a
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• pp.37-37
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• 2021

Calystegia soldanella L. is a perennial herbaceous halophyte belonging to the convolvulaceae family, which mainly grows in coastal sand dunes in Korea. Shoots and rhizomes are edible, and roots called 'Hyoseon Chogeun' are known to have medicinal effects such as antipyretic, sterilization, and diuretic. In addition, physiological activities of antioxidant, anti-inflammatory, antiviral, antifungal and PTP-1B (protein tyrosine phosphate-1B) inhibition have been reported. In this study, in vitro induction cell lines of C. soldanella L. collected from the coastal sand dunes in Jeju island was redifferentiated into adventitious roots that can be used as medicinal resources. Also the biomass of mass-proliferated adventitious roots using a bioreactor were evaluated. Plants of C. soldanella L. were collected from the crevice of the seashore in the coastal area of Taeheung 2-ri, Namwon-eup, Seogwipo-si. Then, it was separated into leaves, stems, rhizomes, and roots, and surface sterilized with 70% ethyl alcohol and 2% NaOCl (sodium hypochlorite). After washing with sterilized water, each organ section was cultured in Hormone-free MS medium (Murashige & Skoog Medium). As a result, the induction response rates were evaluated at 85% and 55%, respectively, in terms of callus formation and shoot generation in the rhizome segment. In the case of the adventitious roots morphological characteristics induced by single-use treatment of auxin-based plant growth regulators IBA and NAA from redifferentiated shoots were compared. Most efficient adventitious root culture method as a rooting rate, number, length, and biomass proliferation in the bioreactor system was confirmed when treated by culturing in MS salts, Sucrose 30 g·L^-1, and IBA 1mg·L^-1 for 4 weeks. In this study, the medium composition and culture period were confirmed using a bioreactor system to mass-proliferate adventitious roots derived from C. soldanella L. in Jeju island. Also this adventitious root line developed a new medicinal material could increase value of the bio-industry ingredient through quantitative and qualitative screening of phyto-bioactive compounds.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.790-797
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• 2023

Guar gum is an edible starch extracted from Cyamopsis tetragonolobus and used as an auxiliary ingredient to enhance the viscosity and adhesiveness of food and improve its emulsification stability. Here, characteristics of fish surimi mixture with various added amounts (0, 0.23, 0.45, 0.67, and 0.89 wt%) of guar gum were analyzed. In unheated surimi with guar gum, the pH decreased as the content increased. In the color values analysis, only the b^* (yellowness) increased depending on the amount of added guar gum. The firmness increased with increasing guar gum content, and no significant difference in adhesiveness was observed. In heated surimi, a^* (redness) and b^* decreased in a content-dependent manner, and L^* (lightness) was higher than that of unheated surimi. Regarding physical properties, the highest values of hardness, gumminess, and chewiness were observed in the heated surimi with 0.67 wt% of guar gum. However, no significant change was observed in springiness and cohesiveness. Results of sensory evaluation indicated that with higher guar gum content, only the hardness increased slightly, and significant differences were absent in the remaining parameters. Thus, surimi with 0.67 wt% of guar gum is considered to be optimal for 3D printing.

• Journal of Mushroom
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• v.21 no.4
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• pp.241-246
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• 2023

Flammulina velutipesis a popular edible mushroom in South Korea, accounting for approximately 30% of the total mushroom export in the country. Despite its significant position in the domestic mushroom industry, approximately 65% of the cultivated F. velutipes are foreign varieties. To secure variety rights and enhance competitiveness in the export market, there is a need to develop domestic varieties with stable production and excellent shelf life. We focused on breeding a new variety called 'Baekwoon' through mon-mon crossing, using 'Baekseung' and an international collection strain (KMCC02260) as parents. Baekwoon exhibited faster mycelial growth rates at 15 ℃ and 25 ℃ and higher mycelial growth across four tested media compared to that of the control variety. Under bottle cultivation, Baekwoon had a mycelial cultivation period that was shorter by approximately 2 days compared to that of the control. The yield of Baekwoon was 228.0±10.9 g, 8.3% more than that of the control. Furthermore, Baekwoon displayed distinct morphological features characterized by a larger pileus and thicker stipe compared to that of the control variety. Genetic tests confirmed that Baekwoon is genetically different from both parental strains and the control variety. It is expected that the newly developed F. velutipes variety, Baekwoon, will be evaluated for its adaptation in different regions and actively promoted in the field, ultimately increasing the market share of domestic varieties.

• Korean Journal of Plant Resources
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• v.37 no.2
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• pp.137-148
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• 2024

The purpose of this study is to investigate the weather, soil characteristics, and location environment of Pimpinella brachycarpa natural habitats in order to gather the essential information for the conservation of these habitats. P. brachycarpa are distributed throughout Korea and are mainly found to grow in shady and humid areas between 500 and 1,200 m above sea level. The average annual temperature in Mt. Duta was 13.1℃, and the average annual precipitation in Mt. Jungwon was 1,509 mm, which was higher than in other regions. The pH ranged from 4.42 to 4.97, indicating slight acidity. The total N content ranged from 0.18% to 0.68%, and the available P ranged from 13.43 to 531.56 mg/kg, demonstrating notable regional variations. The species diversity index (H') was highest at Mt. Ilwol, measuring 1.713. The evenness (J') ranged from 0.983 to 0.993, and the dominance (D') ranged from 0.007 to 0.017. The similarity index was very low, averaging 24.86%, and it was divided into communities of Wilson's elm (Ulmus davidiana var. japonica) and communities of Korean maple (Acer pseudo-siebodianum).

• Korean Journal of Organic Agriculture
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• v.32 no.1
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• pp.107-125
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• 2024

Three types of veterinary antibiotics, including oxytetracycline (OTC) and chlortetracycline (CTC) of tetracycline class and amoxicillin (AMX) of penicilline class, were artificially introduced into the irrigation water. The residue of veterinary antibiotics in the soil, the absorption-translocation of veterinary antibiotics into the red lettuce and young radish plant, and crops yield were investigated according to the agricultural water irrigation method (surface drip irrigation, underground drip irrigation, and sprinkler irrigation). There was no significant difference in the residue and translocation of veterinary antibiotics in the soils and crops according to the irrigation method and type of veterinary antibiotics (p>0.05). For the edible parts of red lettuce and young radish, all three types of veterinary antibiotics were found to be below the detection limit, indicating that the safety of the crops was secured. The translocation factor of red lettuce and young radish were found to be less than 0.3 and 0.2, respectively. However, continuous introduction of veterinary antibiotics in agricultural arable lands may have negative effects by affecting soil microbial activity and soil microbe species diversity, so continuous management is deemed necessary.

• Food Science and Preservation
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• v.31 no.2
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• pp.307-314
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• 2024

Broussonetia kazinoki twig extract (BKT) is recognized for its antioxidant and anti-cancer effects and natural whitening properties. So, it is used as a raw material for cosmetics. B. kazinoki twig is also an edible raw material. B. kazinoki has been used in Asia for paper production and oriental medicine, has anti-diabetic effects, and contains various flavonoids and alkaloids. In this study, to evaluate the efficacy of BKT on allergic skin inflammatory responses, we investigated its effects on factors related to skin inflammation in HaCaT keratinocytes and allergic responses in RBL-2H3 cells. There was no cytotoxicity of the 70% ethanol extract against HaCaT and RBL-2H3 cells. In HaCaT cells, stimulation with tumor necrosis factor-alpha (TNF-𝛼) and interferon-gamma (IFN-𝛾) increased the production of several chemokines, including thymus and activation-regulated chemokine (TARC), macrophage-derived chemokine (MDC), and regulated on activation, normal T cell expressed and secreted (RANTES). However, it was observed that this elevation was notably mitigated in a concentration-dependent manner upon treatment with BKT. Furthermore, BKT treatment demonstrated a significant reduction of 𝛽-hexosaminidase and inflammatory cytokines TNF-𝛼 and IL-4 in IgE-sensitized RBL-2H3 cells. Thus, it is expected that BKT can be used as a natural cosmetic and food ingredient that effectively suppresses allergic inflammatory reactions.

• Food Science and Preservation
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• v.31 no.4
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• pp.623-632
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• 2024

Fully ripe Omija (Schisandra chinensis Baillon) berry has been used for medicinal and edible purposes for a long time due to its various physiological activities. The seeds of Omija fruit are produced during the processing of the fruit, but are often discarded in the food industry. To increase the utilization of Omija seeds, this study investigated the differences in essential oil and lignan compositions between the pulp and seed. The yield of essential oil in whole berries was 1.33% based on dry weight, 0.91% in the pulp, and 2.65% in the seed, respectively. A total of 62 constituents were identified by GC and GC-MS analysis from the oils of the two parts. The major constituents were sesquiterpenes, such as α-ylangene, cuparene, alloaromadendrene, cis-lanceol, β-himachalene, and nootkatone. The content of these ingredients was higher in the seed than in the pulp. The most abundant lignan compounds in the berry were schizandrin, followed by γ-schizandrin, schizandrin A, and schizandrol B. The content of the four lignans in the seed was significantly higher than in the pulp. The seeds of Omija have higher contents of essential oils and lignan compounds compared to the pulp, making it necessary to explore approaches for utilizing them as food ingredients.

• Journal of Mushroom
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• v.22 no.3
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• pp.87-91
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• 2024

Recently, active research in Korea and worldwide has begun to focus on gene function and cultivar development using gene editing tools. This research, in addition to studies on edible mushroom, aims to enhance the physical and biochemical characteristics of mushrooms for applications in materials and substance production. For these studies, efficient isolation of protoplasts from the target mushroom is critical. However, several commercial cell wall-lysing enzyme cocktails, including Novozyme234, Glucanex, and Lysing enzymes, have recently been discontinued. In this study, we aimed to identify alternative enzyme systems to replace the discontinued cell wall-lysing enzymes for stable isolation of protoplasts from Ganoderma lucidum. To select an optimal osmotic buffer, enzyme function in 0.6 and 1.2 M Sorbitol, Sucrose, Mannitol, and KCl was assessed. The effect of reaction time was also evaluated. Protoplast isolation efficiency of each alternative enzyme was tested using lysing enzymes from Trichoderma harzianum, Chimax-N, and Yatalase, either individually or in combination. This matrix of studies identified enzymes and optimal conditions that could replace the discontinued lysing enzymes.

• Journal of the Korean Society of Food Culture
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• v.15 no.1
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• pp.59-68
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• 2000

This survey investigated on the degree of acknowledgment, intake frequency and using methods of wild grasses of the residents in Kyeonggi, Kangwon, Chunnam, Chungbook, Kyeongnam & Cheju area. The results were as follows: 1. An answer that impression of wild grasses is 'nature food' was the highest(42.6%). It was founded that interest of nature food has been increasing. 2. It has been shown that the most common method for elimination of astringent taste is to blanch and then wash several times with water.(62.9%) 3. The most common obtaining routes was traditional market. It has been shown that rate of gathering in the fields is higher in rural community and the group of over 60 years old than that of urban community and the other groups. 4. In rural area, people(28.7%) ate wild grasses more frequently than in urban area. Family with the old and the group of over 40 years old eat wild grass often. 5. More than 95% of answerers were familiar with the names of wild grasses, codonopsis lanceolata, chinese bellflower, braken, mugwort, wild rocambole and edible shoots of a fatsia & Korean lettuce are known to them with over 88.6%, 85.1% respectively. Frequently eaten wild grasses were braken, chinese bellflower, wild tocambole, codonopsis lanceolata, mugwort and korean lettuce orderly. But in Chunnam & Kyeongnam, they were braken, chinese bellflower, mugwort, wild rocambole and Korean lettuce orderly. 6. Wild grasses eaten with rice were total 25 species, and mugwort had the highest usage rate with 41.9%. Mugwort was used for $D'{\breve{o}}k$(rice cake)(77.8%), T'wigim $J{\breve{o}}n$(deep fat fried dish swallow fat fried dish)(50.1%) and liquor(4.6%). In the cooking of Guk(soup), Chigae(stew), Sengch'ae(raw vegetable) and kinds of wild grasses for Namul(cooked seasonal vegetable) & Bokkum(saute) are the most various with 58 species, especially braken was most commonly used for saute. Sedum & Korean lettuce were the common ingredients of Kimch and codonopsis lanceolata was used in liquer & Jangachis(pickle) with 40%, 46% each. Chinese bellflower was used with the most variable cooking method. 7. 43 species of wild grasses were stored by blanching and drying, and braken had the highest rate(32.3%) then aster scaber, flowering fern, Pimpinella brachycarpa, mugwort and ligularia orderly.