• The Korean Journal of Malacology
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• v.25 no.1
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• pp.15-22
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• 2009

Because it is known that bivalve hearts contain various modulatory systems activated by neuroendocrine substances, it was examined whether different classes of endogenous and synthetic drugs of neuroendocrinological importance can influence cardiac functions of the Pacific oyster Crassostrea gigas. Cholinergically active agents acetylcholine and carbachol increased heart rates while diminishing cardiac contractility. Adrenergically active substances norepinephrine (NE) and epinephrine (Epi) also induced heart rate increase and contractility decrease. An $\alpha_1$-adrenergic receptor-selective agonist phenyephrine (PE) failed to modulate either parameter. The Epi-induced heart rate increase and contractile depression were both blocked significantly by non-selective $\beta_1/\beta_2$-adrenergic antagonist propranolol. A $\beta_1$-selective antagonist atenolol prevented Epi-induced heart rate decrease but not the contractile depression, suggesting possible $\beta_2$ receptors for Epi-induced contractile depression. The three autacoids examined exerted discrete responses: histamine increased heart rate and depressed contraction; $\gamma$-amino-butyric acid increased both parameters; serotonin failed to change either parameter. The 5 piscine anesthetic agents examined, MS-222, benzocaine, quinaldine, urethane, pantocaine and pentobarbital, all failed to influence the cardiac function of oysters. Collectively, activities of neuroendocrinologically acting agents in mammals showed unexpected and distinct activities from those in mammalian cardiovascular systems. These results obtained from substances of different physiological functions can serve as a basis for understanding neuroendocrine control of the heart function in Pacific oyster.

• Journal of Applied Biological Chemistry
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• v.49 no.3
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• pp.95-100
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• 2006

Brown rice with a giant embryo (GE) was observed on the quality parameters of the enlargement of embryo, nutritional components, and physical properties, in comparison to normal embryo brown rice (NE). Also, the effects of germination on the quality parameters were examined. GE embryo was approximately 2.68 times larger than of NE rice. Total free sugars were significantly higher in GE rice (71.96 vs. 41.17 mg/100 g), and germinated rice increased in fructose, but decreased in sucrose and maltose. No significant difference in mineral contents was found in GE and NE rice and their germinated rice, whereas a significant increment was observed on reducing sugars and gamma-amino butyric acid (GABA) contents in GE rice. The lower water absorption index (WAI) of GE rice resulted in relatively lower pasting viscosity, whereas the increased WSI in germinated rice might be attributable to the significant increment of soluble components in GE rice.

• Journal of Life Science
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• v.20 no.11
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• pp.1625-1633
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• 2010

This study was carried out to investigate the physicochemical compositions and antioxidative effects of Eriobotrya japonoca Lindl (Loquat). The proximate compositions of the loquat leaf on a dry matter basis were 8.78% moisture content, 6.74% crude protein, 7.87% crude fat, 6.99% crude ash, 43.61% dietary fiber and 26.01% carbohydrate. In analysis of free amino acids, 16 kinds total amino acid components, 17 kinds of components were isolated from loquat. The essential amino acids contained in loquat leaf accounted for 50.15% of total amino acids, while the non-essential amino acids accounted for 49.85%. In analysis of total fatty acids, only 5 kinds of acid were detected: lauric acid, myristic acid, pentadecanoic acid, stearic acid and oleic acid. The contents of vitamin A, vitamin E and vitamin C were 0.039 mg%, 0.096 mg% and 0.575 mg%, respectively. The mineral contents of loquat leaf were greater in order of Zn

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.465-471
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• 2008

Physicochemical characteristics of black garlic were analyzed. Colorimetry measurement showed that the black garlic, compared with fresh and steamed garlics, was the highest in a value and the lowest in L and b values. Crude lipid, crude protein, and total sugars were the highest in black garlic, which was followed by steamed and fresh garlic. On the other hand, moisture content was the lowest in the black garlic and the highest in the fresh garlic. The pH of garlics was ca. 6.8, 6.5, and 4.4 in fresh, steamed, and black garlic, respectively, which indicated that garlics tended to be acidified with the thermal processing. Total pyruvate and total thiosulfinates were the lowest in steamed garlic ($77{\mu}mol$/g and 0.07 OD/g for each) and the highest in black garlic ($278{\mu}mol$/g and 0.77 OD/g). Arabinose and galactose were detected only in black garlic and their contents were 1.6 and 13 mg/100 g, respectively. Free sugars such as glucose, sucrose and fructose were the highest in the order of fresh, steamed, and black garlic. Potassium was a predominant mineral in all garlics, constituting 76% of total minerals. Glutamic acid, arginine, and aspartic acid were the major composition amino acids in all garlics, regardless of processing conditions. 15 kinds of free amino acids were detected in fresh and steamed garlic, while five more free amino acids, O-phosphoethanolamine, and urea were additionally detected in black garlic.

• Food Science and Preservation
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• v.20 no.5
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• pp.643-649
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• 2013

The antioxidant activity and amino acid composition of various Cheonggukjang extracts, such as the water extract from Cheonggukjang (CWE), the alcohol extract from Cheonggukjang (CEE), the water extract from Cheonggukjang with black garlic (BWE) and the alcohol extract from Cheonggukjang with black garlic (BEE), were examined to investigate the effect of black garlic on the sensory quality and functional properties of Cheonggukjang. The total polyphenol contents of various extracts were 7.03 mg/100 g (BWE), 3.64 mg/100 g (CWE), 2.88 mg/100 g (BEE) and 0.81 mg/100 g (CEE). The radical scavenging activity of the DPPH radical was highest in BWE (91.83%), followed by BEE (37.35%), CWE (25.54%) and CEE (14.80%), in that order. The SOD-like activity was highest in BWE (20.20%), followed by BEE (9.22%), CWE (7.91%) and CEE (6.45%). The thiobarbituric acid reactive substances (TBARS) were highest in BWE (35.18%), followed by BEE (28.33%), CWE (17.40%) and CEE ((14.93%). The total amino acid content of Cheonggukjang (CC) was higher than that of Cheonggukjang with black garlic (CCWB), but the essential amino acid content of CCWB (43.18%) was higher than that of CC (42.27%). The 27 kinds of free amino acid were found in CC, but only 23 kinds were found in CCWB. The L-lysine content was highest (9.23%) in CC, and the L-phenylalanine content was highest (23.14%) in CCWB. The free amino acids (L-threonine, L-serine, L-sarcosine, L-proline, L-alanine, L-valine and D,L-${\beta}$-aminoisobutyric acid) were found in CC but not in CCWB. The ${\gamma}$-amino-n-butyric acid (GABA) was found in CCWB but not in CC. These results suggest that the addition of black garlic has beneficial effects on the functionality of Cheonggukjang without decreasing its sensory characteristics.

• 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.1
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• pp.26-32
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• 2011

We added Nuruk at various proportions to brown rice Takju, and investigated the quality characteristics of vinegar produced in agitated culture and static culture. The more Nuruk was added, the higher the alcohol concentration. However, when over 30% (w/w) Nuruk was present, the increment in alcohol content was low (maximum 13.5%, v/v). A comparison of the quality of brown rice vinegar produced in agitated culture with that of vinegar produced in static culture showed that titratable acidity in agitated culture vinegar was highest after fermentation with 30% (w/v) Nuruk, at 5.97%. In static culture, the greater the amount of Nuruk added after 16 days of fermentation, the higher the titratable acidity of vinegar produced; this was true upon addition of either 30% (w/v) or 40% (w/v) Nuruk. Free amino acid levels increased in both agitated and static cultures as the level of added Nuruk rose. Moreover, brown rice vinegar produced in static culture had a higher level (7-30%) of total free amino acids than did vinegar produced in agitated culture. In particular, the level of gamma-amino butyric acid, a functional fortifier, was 3-5-fold higher in vinegar produced in agitated culture. The results thus indicate that both the amount of added Nuruk and the type of fermentation affected the level of free amino acid production. A static culture is expected to undergo changes in aroma and sensory characteristics during fermentation, indicating that further research on vinegars is required.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.150.2-151
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• 2003

한국산 장뇌산삼의 열매, 잎, 줄기 및 뿌리를 -7$0^{\circ}C$ 동결건조 분말화시킨 시료에 대한 추출용매와 농도에 따른 유용성분의 함량을 비교, 분석하였다. 추출액의 당도는 잎과 줄기의 80% 에탄올추출액이 각각 22.58%와 22.53%로 가장 높았고, pH는 4.43-7.41 수준이었고, 갈변도는 흡광도가 잎과 뿌리 80% 에탄올추출액이 1.803과 1.085로 가장 높았다. 색도의 경우 L값는 줄기 100% 증류수추출액이 24.56, 열매 80% 메탄올추출액이 24.35로 가장 높았고, 뿌리와 잎 80% 에탄올추출액이 각각 17.47과 19.59로 가장 낮은 값을 나타내었다. a값은 잎100% 증류수추출액이 0.41로 가장 높았고, 줄기 80%메탄올추출 액이 -0.49로 가장 낮은 값을 보였다. b값은 줄기 80% 메탄올추출액이 3.69로 가장 높았고, 열매 100% 증류수추출액 이 0.45로 가장 낮은 값이었다. 주요 유리당은 sucrose, glucose 및 fructose 이었고, 유리당 총함량은 열매와 줄기 100% 증류수추출액이 각각 6733 mg/100g과 6142 mg/100g으로 가장 많은 량을 함유하였고, sucrose는 뿌리 80% 메탄올추출액 이 3673 mg/100g으로, glucose 및 fructose는 줄기 80% 에탄올추출액과 잎 80% 메탄올추출액에 각각 4283 mg/100g과 1897 mg/100g으로 높은 함유량을 나타내었다. 또한 잎과 줄기에는 xylose가 304-524 mg/100g 수준으로 함유되어 있었고, 뿌리에는 maltose가 소량 함유하고 있었다. 주요 유기산으로는 citric acid, tartaric acid 및 malic acid가 확인되었고, citric acid는 뿌리 80% 메탄올추출액이 1849 mg/100g으로 가장 높은 함량이었고, tartaric acid는 잎 80% 메탄올추출액이 3263 mg/100g으로 가장 높은 함량이었고, malic acid는 뿌리 80% 메탄올추출액이 1856 mg/100g으로 가장 높은 함량이었으며, 뿌리 80% 메탄올추출액에는 succinic acid, malonic acid 및 oxalic acid 등이 확인되었다. 유리아미노산은 L-Arginine, ${\gamma}$-Amino-n-butyric acid, Ethanolamine, L-Proline, $\beta$-Alanine 및 L-sarcosine 등 총 35종이 확인되었고, L-Arginine은 251-7379 mg/100g 수준으로 특히, 뿌리 80% 메탄올추출액에는 1319 mg/100g으로 총함유량의 79.13%로 매우 높은 함유량을 나타내었다. P, K, Na, Ca 및 Mg 등이 주된 무기질로 확인되었고, 그 중 P는 줄기 100% 증류수추출액에 15563 mg/100g으로 가장 높았고, K은 잎 80% 메탄을 추출액에 4952 mg/100g, Ca과 Na은 잎과 열매 100% 증류수추출액에 각각 3052 mg/100g과 1798 mg/100g, Mg은 잎 100% 증류수추출액에 950 mg/100g으로 매우 높은 함유량을 보였고, 또한 미량원소로는 Zn, Cu, Cr, Mn, Co, Mo, Fe 등이 함유되어 있었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.980-989
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• 2016

In the present study, we compared and investigated the nutritional compositions of Amaranthus cruentus and Amaranthus hypochondriacus baby-leaves cultivated in Korea. Baby-leaves of two amaranthes consisted of more than 92% moisture, and A. cruentus contained a higher amount of moisture than A. hypochondriacus. Meanwhile, A. hypochondriacus contained higher levels of crude ash, crude protein, crude lipid, carbohydrates, and dietary fiber than A. cruentus. The major free sugars of the two amaranth baby-leaves were fructose and glucose. Fructose content of A. hypochondriacus was higher than that of A. cruentus, and glucose content of A. cruentus was higher than that of A. hypochondriacus. Acetic acid, malic acid, and fumaric acid were detected in two amaranth leaves, but succinic acid was not detected. Two amaranth leaves contained 17 amino acids except for methionine, proline, and tyrosine, and leaves contained the highest glutamic acid contents. In addition, A. cruentus and A. hypochondriacus leaves contained high contents of taurine and ${\gamma}$-aminobutyric acid and showed various biological activities. The major mineral and fatty acid of the two amaranth leaves were potassium and linolenic acid (C18:3), respectively. The ${\beta}$-carotene contents of A. cruentus and A. hypochondriacus leaves were $478.72{\mu}g/100g$ and $474.12{\mu}g/100g$, respectively. In vitamin B complex, $B_2$, $B_3$, and $B_5$ were detected in the two amaranth leaves whereas vitamins $B_1$, $B_6$, and $B_{12}$ were not detected. A. hypochondriacus contained higher amounts of vitamin C and E than those of A. cruentus. Overall, amaranth leaves contained high amounts of nutritional components. Therefore, amaranth leaves are expected to be useful for the development of a functional food. Moreover, these results will provide fundamental data for advancing sitological value, breeding new cultivars, and promoting leafy vegetable usage.

• Food Science and Preservation
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• v.23 no.3
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• pp.326-334
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• 2016

Omija (Schizandra chinensis) extract (OE) was fermented by using Lactobacillus plantarum EJ2014 to produce a beverage fortified with gamma-aminobutyric acid (GABA). After 2 days of fermentation in the presence of 2% monosodium glutamate (MSG) and 0.5% yeast extract (YE), the four-fold-diluted OE showed a higher viable cell count ($2.2{\times}10^9CFU/mL$) and lower acidity (1.2%) than that of the unfermented OE. In particular, addition of MSG as a precursor resulted in a small increase in the initial pH. MSG (2%) was completely converted to GABA (0.92%) during lactic acid bacteria fermentation for 3 days. Furthermore, the acidity of the fermented OE decreased from 1.74% to 0.56%. In addition, the original red color of the OE disappeared during LAB fermentation. However, when the fermented OE was mixed with 50% of the original OE, the original red color was recovered, with 19.56 and 13.92 for Hunter L and a values, respectively. The mixture of 50% original OE and 50% fermented OE showed the highest sensory score including the highest overall preference. In conclusion, the OE fortified with GABA and probiotics was produced by fermentation with a static culture, L. plantarum EJ2014.