• The Korean Journal of Mycology
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• v.17 no.4
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• pp.223-228
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• 1989

This study was performed to obtain higher yield rate of protein-bound polysac-charide extracted from cultured broth and fruit body of Coriolus versieolor, basidiomycetes. 16002 strain produced 0.58%, the highest yield rate among four strains, and there was no significantly different yield in other three strains. The optimal liquid media were CVT-III to obtain higher yield of protein-bound polysaccharide comparing with the various culture media. Compared with several materials for substitution of medium source, the residue extract media of Coriolus versieolor fruit-body were yield rate similar to control, and addition of the extracts of ginseng residues increased 11.4-48%. And also compared with fruit bodies that were artificially cultured on the oak longs, 16002 strain produced the highest yield similar to the result of cultured broth. Fruit body of the prematures stage was more effective to obtain high yield rate.

• 한국약용작물학회:학술대회논문집
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• 2011.04a
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• pp.204-205
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• 2011

• Microbiology and Biotechnology Letters
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• v.39 no.2
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• pp.146-152
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• 2011

In the course of a study in relation to the production of taste, and functional enhancements in root crop chips, which were prepared by soaking dried yam slices in fruit juices, we investigated the physiological characteristics and biological activities of 8 different commercially available juices including; apple, omija (fruit of Maximowiczia typica), grape, wild grape, orange, tomato, red ginseng and black garlic juice. The average water contents, pH, brix and acidity of the juices used were $85.59{\pm}5.80%$, $3.90{\pm}0.64$, $12.19{\pm}4.70%$, and $0.49{\pm}0.19%$, respectively. The polyphenol content of black garlic and grape juice were 1.50 and 1.21 mg/ml, respectively, and those were higher than the average content (0.57 mg/mL) of the juices. Evaluation of anticoagulation activity showed that only omija juice has a strong thrombin inhibition, which is comparable to that of aspirin (1.5 mg/mL). Omija, grape and orange juice all exhibited antibacterial activity, but no antifungal activity. The 8 different juices, and in particular grape and black garlic juice, showed strong antioxidant activity in DPPH and ABTS radical scavenging activity assays, with wild grape juice demonstrating potent nitrite scavenging activity. These results suggest that omija, grape and black garlic juice can be used as soaking solutions to produce taste, and other functional enhancements, for root crop chips.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1182-1189
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• 2008

Changes of free sugar on Gugija-sugar leaching were investigated by adding sugar on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling ($40{\sim}50$ sec at hot water of $85^{\circ}C$) and unparboiling. Gugija-sugar leaching were leached after preserving (5 and 10 months at $5^{\circ}C$) Gugija-sugar mixture (ratio of raw Gugija and sugar, 1:0.2, 1:0.4, 1:0.6, 1:0.8, and 1:1/w:w). Soluble starch content of Gugija-sugar leaching increased with increasing ratio of sugar without reference to parboiling treatment, having the highest content, 2.5% at UPRGSL-4 (unparboiling Gugija:sugar, 1:0.8 leaching). Maltose content increased with increasing ratio of sugar in PRGSL, being the highest at 12.66% in PRGSL-5 (parboiling Gugija:sugar, 1:1 leaching) at 10 months leaching periods. Most of the sucrose went out of existence with increasing leaching periods; content was 4.22% on PRGSL-5 and 1.36% on UPRGSL-5. Content of glucose and fructose increased with increasing ratio of sugar; glucose content was 7.86% on PRGSL-4 and 26.22% on UPRGSL-5, at 10 months leaching periods. Fructose content was 18.46% on PRGSL-5 and 22.51% on UPRGSL-4 at 10 months leaching periods. Contents of sorbitol and glycerol increased with increasing ratios of sugar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.744-751
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• 2008

Physicochemical properties of Gugija-sugar leaching were investigated by adding sugar ratio on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling ($40{\sim}50$ sec at $85^{\circ}C$) and unparboiling. Gugija-sugar leaching were leached after preserving (5 months at $5^{\circ}C$) Gugija-sugar mixture (20, 40, 60, 80 and 100% sugar based on raw Gugija). The yield increased with UPRGSL-4 (Gugija-sugar leaching adding 80% sugar) having the highest yield at 77.5%; in contrast, total acidity decreased with increasing ratio of sugar. The main organic acids of raw Gugija are tartaric acid (0.63%), citric acid (0.57%), malic acid (0.54%) and succinic acid (0.3%). Citric acid and succinic acid decreased with increasing ratio of sugar but malic acid and tartaric acid increased on Gugija-sugar leaching. Polyphenolics and betaine content of unparboiling Gugija-sugar leaching decreased as increase ratio of sugar but in term of used Gugija amount, betaine content of each Gugija-sugar leaching was equal to raw Gugija. Also, parboiling Gugija-sugar leaching decreased quickly with increasing ratio of sugar, especially PRGSL-4 and PRGSL-5 (parboiling Gugija-80 and 100% sugar leaching, respectively) was not determined. 15 types of free amino acids were detected in raw Gugija; the total content was 601.6 mg/100 g and the highest amino acid among them was serine, 218.1 mg/100 g. In PRGSL-4 prepared by parboiling, 9 kinds of free amino acid were detected and the total content was 383.3 mg/100g. Also, in UPRGSL-4 (unparboiling Gugija-80% sugar leaching), all 17 kinds were detected and its total content was 705.7 mg/100 g.

• Korean Journal of Medicinal Crop Science
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• v.5 no.2
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• pp.154-161
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• 1997

The germination inhibitory effects of American ginseng (Panax quinquefolium Linne) pulp were discussed. The germination inhibitory effects of pulp juice were decreased in a concentration dependent manner. When the pulp juice was diluted 0 (original juice), 1, 2, 5, 10, 20, 50 and 100 times, the radicle lengths of the assay plant, Chinese cabbage (Brassica chinensis Linne), showed 0, 0.32, 0.72, 3.13, 4.83, 16.07, 16.73 and 23.50 mm, respectively (CK=25.98 mm). The pulp evidently inhibited the embryo growth in natural fruit. The longer was the duration that the pulp stayed around the seed, the longer was the time course needed for embryo getting free from the inhibitory effects of pulp. When the depulping was performed on the day 0, 15, 30 and 60 after harvest, the time courses needed for embryo extricating the residual inhibitory effects from pulp were 30, 75, 135 and 135 days, respectively. Moreover, if the pulp stayed around the seed with time, that would make the seed rotten ratio increase. When the pulp stayed around the seed for 0, 15, 30, 60 and 270 days, the seed rotten ratios were 5.47, 5.71, 19.05, 27.14 and 33.33%, respectively. Therefore, we concluded that the pulp could be included in the inhibitory components which made American ginseng seed get into dormancy.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.213-224
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• 2006

This study was to investigate the factors affecting drinking Korean traditional beverages and the drinking habits of college students in Seoul. The research was carried out by asking them to drink 10 kinds of traditional drinks. They were composed of 45.5% of boys and 54.5% of girls who were $18\sim21$ years old, studying food related science (63.9%), and mostly (86.6%) living in a nuclear family in collective residents (60.4%) like an apartment. The number of students whose family's monthly incomes were over 3 million won was the largest as 37.1%. Their mothers were housewives (58.4%) mostly aged $46\sim50$ as 47.0%. In the research on the preference of students for the traditional drinks, most of them, 78.7%, showed their liking for the drinks because of their good taste (61.%). The number of students who answered they got the drinks by homemaking was the largest as 39.6%. Most of them, 66.3%, preferred fruit drinks, 19.8% soda drinks, 11.4% traditional drinks and 2.5% functional drinks. 31.2% of the drinks mostly taken at home was green tea, followed by sweet rice drink, Shik-hae. Among the drinks coming into the market, sweet rice drink was preferred in general as 25.7%, and the next was green tea 16.8%, ume drink (Maesil tea) 14.9%, rice tea 13.9%, fruit punch (Sujeonggwa) 11.4%, black tea 7.9%, honey tea 4.5%, ginseng tea 2.5% and jujube tea 2.5%. In the research on 'whether the students had experience preparing the traditional drinks or not', many of them, 62.4%, answered "No". And in the questionnaire asking on 'whether they liked to receive a training on making traditional drinks or not', 87.6% of them showed their wish to get the training. In the question on the reason why the students did not like to take the training on traditional drinks, the number of students who answered that it was complicated and hard to prepare was the largest as 53.0%.

• Journal of Korean Academy of Nursing
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• v.31 no.1
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• pp.7-19
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• 2001

In our country, patients with diabetes mellitus are searching for complementary treatments to recover from illness, while they received treatments from the doctor. However, have been evaluated or investigated systematically. This study was carried out to explore application of complementary treatments for patients with DM. For this survey, questionnaires were developed by researchers and the data was collected from July to October of 1999. Among the 223 subjects, there is one general hospital, one oriental hospital, 15 area C.H.P, ahd 2 area health centers. The results were as follows: 1. The total number of cases was 223 and the average age was 62.85 years old and average duration of DM was 8.1 years. The number of patients who had experience with alternative therapies was 145 (65%). The number of those who have not undergone treatments was 78 (35%). 2. The 43.5% of experienced CAM were advised family and relatives. Only 30.3% approved the effect of CAM and 52.5% said that If another a new CAM is introduced, they will try it. 4. Ninety three kinds of complementary treatments were used. Among the used items, 63.7% was various types of plants, 21.6% was animal material and 14.7% was the mixed group. As a single item, Bombyx Mori (Silkworm) was the most frequently used (10.5%) followed by the bean, mushroom, Morus bombycis (mulberry), Ginseng, Commelina Communis (Dalgaebi), Chinese medicine, root of Rosa rugosa (Haedangwha). 5. Among the used items, Trichosanthes kirilowii Max. Eucommia ulmoides Oliver, Commelina Communis, Aralia elata, pine needle, mulberry fruit, root of Rosa rugosa. Ginseng, Lycii Fructus, Dioscorea radix, Polygonatum odoratum, Cassia tora L, Bombyx Mori, loach, Crucian carp were based upon the pharmacological function of effect for control of diabetes mellitus symptom. 6. In the analysis of the relationships between the general characters of the patients with new complementary alternative medicine try and hospital treatment; 1) The shorter group suffered from DM (p=.038), poor Self-MBG (p=.037) and wanted to try new complementary alternative medicine. 2) The group of DM education experience were carried out hospital treatment well (p=.045). In conclusion, further study will be required for the patients experience using alternative therapies as the D-M in terms of holistic view of patients.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.433-439
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• 2002

In order to increase the antioxidant effect and preference of jujube-omija herbal sauce, we added ethanol extracts of 12 kinds of food and 12 kinds of medicinal herb to the sauce, and then evaluated the antioxidant activity and sensory characteristics. The antioxidant activity of the jujube-omija herbal sauces was greatly increased by the addition of ethanol extracts of foods such as green tea, mugwort, mint, lemon, leek, etc. and those of medicinal herbs such as ginseng. pine needle, the root of arrowroot, orange peel, etc.. Due to the high content of phenolic compounds, the ethanol extracts foods and medicinal herbs appeared to be responsible for high electron-donating ability and low hydroperoxide productivity. While the jujube-omija sauce with the extracts of green tea, mugwort, ginseng and pine needle were not preferred by the panels due to bitter taste and aroma, those of lemon, fruit of Chinese quince, orange peel, etc. were preferred with their sweet and a little sour taste and showed a high antioxidant activity. Especially, lemon juice was the best to increase the antioxidant activity and the preference of the jujube-omija herbal sauce.

• Natural Product Sciences
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• v.15 no.4
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• pp.213-221
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• 2009

Longanae Arillus (the rind of fruits of Dimocarpus longan) has been consumed for the treatment of insomnia and anxiety in Asia. To provide further scientific basis to traditional uses of this fruit on insomnia, we evaluated the effects of methanol extract of Longanae Arillus (MELA) on the alteration of sleep architecture and electroencephalogram (EEG) power spectra in acutely and chronically restraint-stressed rats. Following postsurgical recovery, Polygraphic signs of sleep-wake activities were recorded for 24 h after MELA administration in rats. Rats in the acute stress and chronic stress were administered with MELA for 10 days. On the $8^{th},\;9^{th}\;and\;10^{th}$ day of MELA administration, the rats were stressed for 3 h once per day. On the $10^{th}$ day and 1 h after MELA administration, the rats were stressed once for 22 h in the chronic stress group. Acute and chronic stress induced alternations in cortex EEG recordings during non-rapid eye movement (NREM), rapid eye movement (REM) sleep and wakefulness. MELA shortened the total and REM sleep and increased the wakefulness in night time recording without changing daytime recordings. Chronic stress increased wakefulness and REM sleep, decreased total and NREM sleep in the daytime recording, and increased REM and decreased NREM sleep without changing total sleep and wakefulness in night time recording. These findings suggest that MELA ameliorated the alterations in REM and NREM sleep of acutely and chronically stressed rats via modulation of cortical ${\alpha}-$, ${\theta}-$ and ${\delta}-$ wave activity.