• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.146-153
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• 2009

This study was conducted to examine the effects of fruits and stems of Opuntia ficus-indica var. saboten Makino on water intake, feed intake, body weight, blood glucose level and glucose tolerance in streptozotocin (STZ)-induced diabetic rats. Forty Sprague-Dawley male rats were divided into non-diabetic control (NC), diabetic control (DC), 8% Opuntia fruit (DOF), 5% Opuntia stem (DO-5) and 10% Opuntia stem (DO-10) groups. Fruits and stems of Opuntia ficus-indica were freeze-dried and ground before use in the experiment. Animals were fed experimental diet for 3 weeks. DOF, DO-5 and DO-10 groups showed lower water and feed intake as well as less body weight loss than DC group. The fasting blood glucose levels were 100 mg/dL for NC and 379 mg/dL for DC. Fasting glucose level of DOF was a significantly low level of 28% (p<0.05), whereas DO-5 and DO-10 had a decrease of 5% and 9% compared to DC. As for the glucose tolerance test, the highest blood glucose levels for NC and DC-10 group were observed at 30 minutes after glucose injection while those of DOF and DO-5 groups were after 60 minutes. DOF and DO-5 plasma insulin level improved. Plasma total cholesterol, triglyceride, non-esterified fatty acid (NEFA) and LDL-cholesterol concentrations were also lower in DOF, DO-5 and DO-10 groups, although HDL-cholesterol level was only slightly affected by experimental diets compared to DC. These results suggest that the feeding of Opuntia ficus-indica fruits and stems improved blood glucose and lipid metabolism in STZ-induced diabetic rats.

• Journal of the Korean Applied Science and Technology
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• v.36 no.4
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• pp.1096-1107
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• 2019

This study on the physicochemical property of physiological activity substance in mung bean (Phaseolus aureus L.) was performed for the use as an functional food materialization. The proximate composition in the vacuum freeze dried mung bean was carbohydrate 57.20±0.29%, crude protein 26.40±0.69%, moisture 9.90±0.16%, crude ash 3.54±0.43%, and crude fat 2.96±0.26%, respectively. The vitamin content of mung bean was vitamin B₅ 0.62±0.013 mg/100 g, vitamin E 0.17±0.001 mg/100 g, vitamin B₁ 0.13±0.016 mg/100 g, and β-carotene 87.37±0.754 ㎍ RE/100 g, respectively. The mineral content of mung bean was potassium (K) 12,428.55±147.55 mg kg^-1, magnesium (Mg) 2,053.32±14.13 mg kg^-1, calcium (Ca) 1,966.40±14.53 mg kg^-1, sodium (Na) 1,063.99±7.75 mg kg^-1, iron (Fe) 63.77±0.98 mg kg^-1, and manganese (Mn) 14.67±0.22 mg kg^-1. The compositions of fatty acid were saturated fatty acid 29.23±0.03%, monoenes 20.30±0.04%, and polyenes 50.46±0.06%. Protein bound amino acid content of mung bean was 21.75±0.24 g%. And major amino acids were glutamic acid 3.93±0.03 g%, aspartic acid 2.68±0.03 g%, respectively. The composition of free amino acid of mung bean was 336.77±8.66 mg%, and major free amino acids were arginine, glutamic acid, asparagine, and aspartic acid. As a results of these experiment, Mung bean could be used a natural resouce and functional biohealth food substance.

• Radiation Oncology Journal
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• v.18 no.3
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• pp.200-204
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• 2000

Purpose : We already reported the results that aqueous extract of Korean ginseng roots showed a marked cytotoxicity. In this study, we investigated whether combined ginseng product with X-irradiation increase the cytotoxicity of tumor cells than X-irradiation or not. Materials and Methods : Fifty gram of Korean ginseng powder mixed with 1 L of distilled water was extracted with reflux flask under condition of $100^{\circ}C$ for 5 hrs. This aquaous ginseng extract was filtered, centrifuged and then was freezed under condition of $-90^{\circ}C$ for 16-18 hrs. The freezing extract was dried with freeze drier, and then diluted. X-irradiation was given to tumor cells by 6 MeV linear accelerator. The cytotoxicity of ginseng in vitro was evaluated from its ability to reduce the clonogenecity of fibrosarcoma (FSa II) cells. In X-irradiation alone group, each 2, 4, 6 and 8 Gy was given to tumor cells. In X-irradiation with ginseng group, 0.2 mg/mL of ginseng extract was exposed to tumor cells for 1 hour before X-irradiation. Results : The yield for 50 g of ginseng extract which was treated with freezing drier was 3.13 g($6.3\%$). Cytotoxicity In vitro was measured as survival fraction which was judged from the curve, at ginseng concentration of 0.001, 0.01, 0.1 and 1 mg/mL were $0.89\pm0.04$, $0.86\pm0.06$, $0.73\pm0.01$ and $0.09\pm0.02$, respectively. Survival fraction at X-irradiation alone of 2, 4, 6 and 8 Gy were $0.81\pm0.07$, $0.42\pm0.08$, $0.15\pm0.02$, $0.03\pm0.01$, respectively. But, suwival fraction in combined group of X-irradiation and ginseng (0.2mg/ml) at each same radiation dose were $0.28\pm0.01$, $0.18\pm0.03$, $0.08\pm0.02$, $0.006\pm0.002$, respectively (p<0.05). Conclusion : The yield for ginseng extract which was treated with freezing drier was $6.3\%$. Cytotoxicty of Fsa 11 in combined ginseng with X-irradiation group was increased than that of X-irradition alone group, and its enhancing effect seemed to be added.

• Food Science and Preservation
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• v.14 no.1
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• pp.47-53
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• 2007

Soybean curd was mixed with onion powder to develop new foods, and changes in quality characteristics were investigated. The moisture content of onion soybean curd rose as the proportion of onion powder increased Whiteness (as measured by the L value) was high in soybean cud admixed with 0.1% (w/v) onion powder, Redness (the a value) was not significantly altered (the readings were 1.03-1.54) on addition of various onion powder concentrations. Yellowness (the b value) was similarly unaffected (readings 13.00-13.93) when various levels of onion powderwere added. Free sugar analysis showed that glucose was high in soybean curd (67.22 g/100 g) admixed with 0.1% (w/v) onion powder, The main organic acid was tartaric acid, and control organic acids included citric and oxalic acids at high levels. The major free amino acids were L-arginine, ${\gamma}-Amino-n-butyric$ acid, L-histidine, L-glutamic acid, L-serine, L-tyrosine and L-threonine, and amino acid content were high in soybean curd admixed with 0.2% (w/v) onion powder. Major phenolic compounds of onion soybean curd were quercitrin, protocatechuic acid and caffeic acid. The hardness of onion soybean curd was similar to that of the control when onion powder was added to 0.1% or 0.2% (w/v), and decreasedmore onion powder was added. Organoleptic qualities dropped as onion powder levels increased. In summary, onion powder addition to soybean curd is optimal at the 0.2% (w/v) level..

• Food Science and Preservation
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• v.18 no.2
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• pp.236-243
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• 2011

We evaluated the nutritional value of 70% ethanol extracts (EE) from fermented cudrania tricuspidata fruit (ECT: EE of C. tricuspidata, EFCT: EE of fermented C. tricuspidata, EFCTL: EE of fermented C. tricuspidata by B. licheniformis, EFCTS: EE of fermented C. tricuspidata by B. subtilis) by determined the total polyphenol and flavonoid contents, antioxidant activities, and inhibitory actions on elastase and tyrosinase. The yields of freeze-dried powder of ECT, EFCT, EFCTL, and EFCTS were 54.22%, 54.43%, 57.51%, and 57.23% (each w/w), respectively. The color of $L^*,\;a^*,\;b^*$ values decreased of fermented cudrania tricuspidata. The fermented EFCTL and EFCTS had relatively higher contents of total polyphenol and flavonoid than those of other extracts. ABTS radical scavenging ability were 94.61%, 95.85%, 94.36%, and 96.69%, respectively. SOD (superoxide dismutase)-like activities were in the order EFCT (32.60%) > EFCTS (27.10%) > EFCT (23.30%) > ECT (22.00%), and nitrite scavenging activity was in order of EFCTS (51.18%) > EFCTL (45.61%) > EFCT (41.93%) > ECT (27.76%), respectively. Ferrous ion chelating activity of EFCTL (67.34%) and EFCTS (60.36%) was significantly the highest, whereas ECT (52.34%) and EFCT (51.73%) had not different significantly. Xanthine oxidase, elastase and tyrosinase inhibitory activities at 0.5% (w/v) solutions of EFCTL and EFCTS were somewhat higher than those of non-fermented ECT. In conclusion, we provide experimental evidence that extracts of fermented cudrania tricuspidata of B. subtilis and B. licheniformis exhibited higher antioxidant activities and inhibitory actions on elastase and tyrosinase compared with non fermented cudrania tricuspidata.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.1-6
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• 2011

This study was conducted to evaluate the antioxidant activity of liquid beni-koji (LBK), 70% ethanol extracts of beni-koji (EEB) and water extract of Hwangki (WEH). The yields of freeze dried powder of LBK, EEB and WEH were 32.17 g/L, 23.61 g/kg and 196.33 g/kg, respectively. Electron donating ability at 1% (w/v) of LBK, EEB and WEH were 82.67%, 15.71% and 8.60%; reducing power (OD700) were 2.06, 1.64 and 0.45, respectively. SOD-like activities were 24.32%, 11.11%, and 17.94%; nitrite scavenging activities were 74.92%, 72.31% and 31.83%, respectively. TBARS (%) were in order of LBK (69.65%)> EEB (67.32%)> WEH (4.42%). Electron donating ability at 1% (w/v) of EEB : WEH (1:1, w/w. EW), LBK : WEH (1:1, w/w. LW), EEB : LBK: WEH (1:1:1, w/w. ELW) were 14.58%, 60.66% and 20.42%; reducing power ($OD_{700}$) were 1.06, 2.01 and 1.71; SOD-like activities were 18.50%, 26.94% and 18.25%, respectively. While nitrite scavenging activities and TBARS (%) of ELW was higher than those of other materials. Total polyphenol content of LBK, EEB, WEH, EW, LW, ELW were 3.98%, 3.61%, 3.02%, 3.23%, 3.46% and 3.38%; total flavonoid content were 0.89%, 3.91%, 0.30%, 2.59%, 0.46% and 2.33%, respectively. In conclusion, this study provides experimental evidence that mixture of LBK, EEB and WEH could be used as a source of antioxidant ingredients in the food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.61-67
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• 2017

Chia seed (Salvia hispanica L.) originated from Central America is a highly nutritious food containing large amounts of linolenic acid, dietary fiber, and protein. This study investigated the quality properties and antioxidant activities of Sulgidduk prepared with chia seed powder as a functional material. Freeze-dried chia seed powder was replaced with 0, 1, 3, 5, and 7% of rice flour. The addition of chia seed powder did not affect water content, whereas the pH value of the chia seed group decreased as compared to the control. For color measurements, a and b values increased as the amount of chia seed powder increased, whereas L value decreased. Hardness and chewiness of Sulgidduk with chia seed powder were lower than those of the control, whereas springiness of the chia seed group was higher than that of the control. Cohesiveness was not significantly different in all samples. According to retrogradation analysis based on changes in hardness during storage, it was confirmed that addition of chia seed powder inhibited aging of Sulgidduk. Retrogradation of CSP5 was the slowest. Consumer acceptability analysis did not show significant differences in all samples. Total polyphenol and flavonoid contents tended to significantly increase as chia seed content increased. DPPH and ABTS radical scavenging activities of Sulgidduk were also elevated due to addition of chia seeds. From the results, addition of chia seed softened texture, inhibited aging, and enhanced antioxidant activities of Sulgidduk. It is concluded that addition of 5% chia seed powder, which showed high effectiveness for aging, is the most suitable for commercialization.

• The korean journal of orthodontics
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• v.31 no.3 s.86
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• pp.369-379
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• 2001

The aim of this study was to investigate the periodontal response according to the timing of orthodontic force application after bone graft into the angular bony defect. Nine dogs were divided into three groups, 2, 4, and 6 weeks, according to the timing of orthodontic force application after bone graft. Periodontal angular bony defects were created surgically at the distal aspect of both maxillary third incisors. Two weeks later, flap operation was performed to eliminate inflammation and reference notch was made on the root surface at the level of the bottom of each defect. Demineralized freeze-dried bone was implanted on the left side whereas only debridement was done on the other side. Experimental tooth movement was executed during 8 weeks on both graft and non-graft sides. After 2 weeks of retention period, animals were sacrificed for histologic specimens. The results were obtained as follows 1 New bone formation was more pronounced in the graft side than in the non-grad side in all experimental animals. 2. In the 6-week group, new bone and cementum formation was observed in more than half from the notch to the cemento-enamel junction, and the zone of connective tissue attachment was found without apical migration of junctional epithelium. 3. In the 4-week group, the amount of new bone formation was smaller than in the 6-week group whereas the overall remodeling pattern was similar. 4. New bone formation was confined to around the notch and the junctional epithelium migrated apically to the level of the notch with no connective tissue attachment and cementum formation in the 2-week group. The results of the present study suggest that periodontal response may be influenced by the timing of orthodontic force application after bone graft into angular bony defect.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.5
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• pp.431-440
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• 1987

In order to develop a new type of food source for the effective utilization of fish protein, plastein reaction was applied to improve the functional properties of filefish protein. Plasteins were synthesized from a peptic filefish protein hydrolysate by papain, pepsin, $\alpha-chymotrypsin$ and protease(from Streptomyces griceus) under the optimum conditions of previous paper). Also, L-glutamic acid diethylester and L-leucine ethylester were incorporated into plastein during the plastein reaction by papain. And, General composition, yield, molecular weight, amino acid composition, color and IR spectrum of plasteins were measured. The protein, ash and lipid content of the plasteins were $72\~78\%,\;7.4\~11.8\%\;and\;0.3\~0.9\%$ respectively. The yield of plasteins were papain $55.0\%,\;pepsin\;47.6\%,\;\alpha-chymotrypsin\;38.3\%,\;protease\;23.6\%$, glutamic acid-incorporated plastein (Glu-Plastein) $35.0\%$, and leucine-incorporated plastein (Leu-plastein) $45.7\%$. The glutamic acid and leucine content in Glu-plastein and Leu-plastein were $38.7\%,\;41,7\%$, respectively, while the contents in the peptic filefish protein hydrolysate were $16.01\%\;and\;8.16\%$, respectively. The amino acid compositions were similar to that of the original filefish muscle protein. The major molecular weights of the peptic hydrolysate estimated by gel filteration were 2,000 and 310, and those of plasteihs were 21,000 and 4,900 for papain, 24,000 for pepsin, 18,500 for $\alpha-chymotrypsin$ 6,700 for protease, 24,000 for Glu-plastein and 17,000 for Leu-plastein. The structural changes in freeze-dried filefish meat, the FPC and hydrolysate were not observed on the IR spectrum. But plasteins showed amide I band in $1,600\~l,700cm^{-1}$ range and resulted in a strong band in $800\~850\;cm^{-1},\;700\~750\;cm^{-1}\;and\;650\~700\;cm^{-1}$. The amide I band of Glu-plastein was wider than those of other plasteins and had also a small band at $1,440\;cm^{-1}$.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.387-395
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• 2009

This study was conducted to investigate the effects of starch concentrations and heating conditions on the gel characteristics of arrowroot starch. Arrowroot starch gels with various pHs, and starch concentrations, were prepared using different temperatures and heating times, and then stored for 24 hrs at $4^{\circ}C$. The hardness of sample gels made at pH 2.0 and 4.0 increased as the starch concentration increased from 7% to 10%, with the maximum value of 94 N being obtained when the gel was prepared at pH 4.0 with a starch concentration of 10%. The maximum hardness of samples prepared with concentrations of starch ranging from 7~9% appeared at $80^{\circ}C$, regardless of the heating temperature and time. Furthermore, the hardness of samples prepared at greater than $100^{\circ}C$ was relatively lower than that of samples prepared at other temperatures. When a starch concentration of 8% was used, the degree of gelatinization(DR) increased as the heating temperature increased, with the maximum value of DR being about 76% at $120^{\circ}C$, regardless of heating time. After storage for 24 hrs, the hardness of samples prepared at $70^{\circ}C$, $80^{\circ}C$ and $90^{\circ}C$ appeared to decrease, while that of samples prepared at $100^{\circ}C$, $110^{\circ}C$ and $120^{\circ}C$ increased. The correlation between hardness and the degree of gelatinization or retrogradation was very high when samples were prepared at $80^{\circ}C$ with a starch concentration of 9%, as indicated by a correlation coefficient of greater than 0.95. Overall, the microstructures of freeze-dried arrowroot starch gel were composed of a continuous network of amylose and amylopectin with fragmented ghost structures in an excluded phase, but these ghost structures were more evident after storage and with increased heating temperature.