• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1194-1199
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• 2015

Vitamin $K_1$ (phylloquinone) content of commonly consumed foods in Korea were determined by solvent extraction followed by reversed-phase liquid chromatography using post-column derivatization and fluorescence detection. Samples were obtained in the years of 2013 and 2015. In this study, 46 vegetables, 14 fruits, and 6 legumes were analyzed. Relatively higher amounts of vitamin $K_1$ were found in sweet potato leaves, green kiwi, and mung beans among vegetables, fruits, and legumes, respectively. The content of vitamin $K_1$ in vegetables including spinach, broccoli, and potato ranged from non-detectable (ND) to $1,467.3{\mu}g/100g$. The content of vitamin $K_1$ in fruits ranged from ND to $42.7{\mu}g/100g$. The content of vitamin $K_1$ in legumes, including soybeans, mung beans and peas ranged from 1.7 to $63.4{\mu}g/100g$. In addition, the analytical method validation parameters including recovery, reproducibility, repeatability, peak purity, and linearity were calculated to ensure the method's validity. The results showed high linearity with a correlation coefficient of 0.9999. Overall recovery was close to 100% (n=5). This study revealed reliable vitamin K content in commonly consumed foods in Korea for a nutritional information and food composition database.

• Journal of Mushroom
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• v.17 no.1
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• pp.12-18
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• 2019

An auxin-producing bacterium Yangsong-1 was isolated from a button mushroom bed in Chung cheongnam-do. The strain Yangsong-1 was classified as a novel strain of Arthrobacter enclensis based on a chemotaxonomic and phylogenetic analysis. The isolated A. enclensis Yangsong-1 was confirmed to produce indole-3-acetic acid (IAA), which is one of the auxin hormones. When the concentration of IAA was assessed by HPLC quantity analysis, the maximum concentration of IAA, $152.903mg\;L^{-1}$, was detected from the culture broth incubated in R2A medium containing 0.2% L-tryptophan for 48 h at $35^{\circ}C$. A negative relationship between IAA production and pH was estimated to show that the increase in IAA caused pH acidification of the culture. The effect of the supplement on L-tryptophan, a known precursor of IAA production, appeared to be at maximal production at 0.2% concentration and was rather reduced at concentration above 0.4%. To investigate the growth-promoting effects on the crops, the culture broth of A. enclensis Yangsong-1 was placed in water cultures and seed pots of mung beans and lettuce. In consequence, the adventitious root induction and root growth of mung beans and lettuce were 1.5 and 1.9 times higher, respectively, than those of the control.

• Journal of Food Hygiene and Safety
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• v.37 no.1
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• pp.1-8
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• 2022

In this study, the pesticide residues in 106 commercial cereal grains were monitored from February to July 2021. For the investigation, 40 domestic and 66 imported products from large, small-to-medium sized offline and online distribution channels, were collected and analyzed by using the multiresidue method for 341 pesticides on GC/ECD, GC/NPD, GC/MSMS, UPLC/PDA, HPLC/FLD, LC/MSMS. Pesticides were detected in total of 8 samples (7.5%), of which one was from big box retailers, two from small and medium-sized distribution stores, and five from online shopping mall. Five (4.7%) samples were found to have pesticide residues greater than the maximum residue limits (MRLs). The detected pesticides in kidney beans (1 case), mung beans (6 cases), and sorghum (1 case), were MGK-264, chlorpyrifos, thiamethoxam, malathion, piperonyl butoxide, and pirimiphos-methyl. Specifically, an excessive amount of thiamethoxam was found from the imported mung bean (5 cases).

• Korean journal of applied entomology
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• v.54 no.2
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• pp.83-89
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• 2015

This study was conducted with n-hexane extracts of sensitive plant Mimosa pudica, mexican poppy Argemone mexicana, panimarich Leucus aspara, water pepper Polygonum hydropiper and shialmutra Blumea lacera weeds against pulse beetle Callosobruchus chinensis (Coleoptera: Bruchidae) for protection of mung bean Vigna radiata grains. The $LC_{50}$ values of the weed extracts ranged from 4.5 to 6.4, 4.1 to 5.6 and 3.6 to 5.5 g/100 mL at 24, 48 and 72 hours of post treatment, respectively. The extracts showed 35 to 69% fecundity and 33 to 63% adult emergence inhibitory effect on the pest, and revealed 13 to 49% grain protection of mung beans. Insect mortality, fecundity and adult emergence inhibitory effects, and grain protection activity increased with increased concentration of the extracts. The shialmutra followed by water pepper extracts revealed better performances in fecundity and adult beetle emergence inhibitory effect compared to the other weeds. The findings proved that the n-hexane extracts of the five weeds are sources of botanical insecticides which may be used in the integrated management of C. chinensis.

• Microbiology and Biotechnology Letters
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• v.34 no.2
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• pp.94-100
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• 2006

To isolate a bacterium that produces plant growth promoting hormone, a total of 29 bacteria were obtained from the soil in Gyeongsan, Korea. Among these, 14 strains were selected by their positive reaction on Salkowski to produce auxin. All of these were then tested for their property to produce siderophore using CAS (chrome azurol S) blue agar, and one was chosen for its ability to produce both, auxin and siderophore. This strain, denoted, AHl8, showed 1.5 times higher adventitious root induction rates than controls, using mung-beans. The strain also showed efficient biocontrol properties towards Fusarium-wilt of tomatoes in artificial pot assays. The strain was identified as Bacillus subtilis by 16s rDNA comparison and Biolog analyses. Growth and media conditions for Bacillus subtilis AH1 8 to highly produce siderophore were also investigated.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.4
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• pp.327-334
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• 2023

The cultivation period of mung beans (Vigna radiata L.) in Korea has undergone recent variations. However, limited research has been conducted on pod shattering and sprout characteristics of mung beans on different sowing dates. This study aims to compare pod shattering and sprouts productivity based on different sowing dates. The research was was conducted with six different sowing dates (early May, mid-May, early June, mid-June, early July, and mid-July) in 2021 and 2022. Delayed sowing dates resulted in shortened days to germination, flowering time, and maturity time, whereas plant height, branch number, and node number increased. In addition, stem thickness and the number of pods per plant decreased. In the mung bean cultivar 'Sanpo', the pod shattering rate ranged from 10.0% to 19.3%, consistently lower than that of 'Dahyun' across all six sowing dates. The sowing date associated with the lowest shattering rate was early June. 'Sanpo' sown in early July and 'Dahyun' sown in mid-May exhibited the highest sprout production, at 871% and 750%, respectively.

• Nutrition Research and Practice
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• v.7 no.3
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• pp.185-191
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• 2013

In previous studies, we found that the consumption of legumes decreased bone turnover in ovariectomized rats. The purpose of the present study is to determine whether the protective effects on bone mineral density (BMD) and the microarchitecture of a diet containing legumes are comparable. In addition, we aim to determine their protective actions in bones by studying bone specific gene expression. Forty-two Sprague-Dawley rats are being divided into six groups during the 12 week study: 1) rats that underwent sham operations (Sham), 2) ovariectomized rats fed an AIN-93M diet (OVX), 3) ovariectomized rats fed an AIN-93M diet with soybeans (OVX-S), 4) ovariectomized rats fed an AIN-93M diet with mung beans (OVX-M), 5) ovariectomized rats fed an AIN-93M diet with cowpeas (OVX-C), and 6) ovariectomized rats fed an AIN-93M diet with azuki beans (OVX-A). Consumption of legumes significantly increased BMD of the spine and femur and bone volume of the femur compared to the OVX. Serum calcium and phosphate ratio, osteocalcin, expression of osteoprotegerin (OPG), and the receptor activator of nuclear factor ${\kappa}B$ ligand (RANKL) ratio increased significantly, while urinary excretion of calcium and deoxypyridinoline and expression of TNF-${\alpha}$ and IL-6 were significantly reduced in OVX rats fed legumes, compared to OVX rats that were not fed legumes. This study demonstrates that consumption of legumes has a beneficial effect on bone through modulation of OPG and RANKL expression in ovariectomized rats and that legume consumption can help compensate for an estrogen-deficiency by preventing bone loss induced by ovarian hormone deficiency.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.241-254
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• 2019

This study researched the food culture and bean economy of the Joseon dynasty during the 16th century and according to the primary lifestyle reference "Shaemirok (?尾錄)". The research analyzed the textual contents of the "Shaemirok (?尾錄)". It is clear that the people of the Joseon dynasty produced more beans than grain, at a ratio of 41 to 50, respectively. The soy bean sauce consumption was split into family consumption and non-family consumption. It was evident that there was more family consumption compared to that of non-family consumption at a ratio of 7 to 3, respectively. People of the Joseon dynasty annually recorded their way of making soy sauce from 1595 to 1600. The Joseon writers edited the record six times for making meju and four times for making soy sauce. The recorded ratio displays the ingredients of soy sauce, which were: 6 Du of Mal Jang and 2 Du of salt. Mal Jang and salt had a three to one ratio, respectively. The most mentioned food was Tofu during the mid-Joseon period with fifty six mentions. The Joseon people regarded making Tofu in a Buddhist temple as a family-bonding experience. Porridge was the second most prominent food next to Tofu, among the bean-related food. Porridge appears thirty five times. There were 3 types of porridge named: bean porridge, bean powder porridge and mung bean porridge.

• Journal of East-West Nursing Research
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• v.3 no.1
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• pp.17-26
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• 1998

The purposes of this study were to identify the contents, frequency of use, and the rationales of folk remedies frequently used for first aid at home for stomachache, vomiting, strain, food poisoning, vaginal bleeding, or wounds of snake or dog bite, or bee sting. As the method of the study, data were collected by conducting a questionnaire of 185 persons, who filled it out or who were interviewed from May to August in 1998. The collected data was analyzed by using frequency and the rationales for the contents of the folk remedies were described base on literatures. The results were as follows,. 1. The folk remedies for stomachache in frequency order were 'warming the abdomen', 'rubbing the abdomen with a hand', or 'pricking a finger to bleed', which have the rationals. 2. The folk remedies for vomiting in frequency order are 'drinking water of watery radish' and 'pricking a finger to bleed', which have the rationales. 3. The folk remedies for strain in frequency order are 'soaking the affected area into cold water or applying an ice pack' and 'after soaking jasmine in water, making a dough with flour, and then attaching it on the affected area', which have the rationales, Additionally, although the frequencies are low, 'drinking brewed Achyranthis Radix' and 'applying brewed leaves and stalks of Sambuci Cortex' have the rationales. 4. The folk remedies for food poisoning in frequency order are 'drinking black beans and licorice brewed together' and 'eating mung beans', which have the scientific grounds. 5. The folk remedies for bloody discharge in frequency order are 'drinking brewed lotus root' and 'eating boiled chicken stuffed with root of bell-flower'. However, 'drinking brewed Thujae orientalis Folium' has the rationales. 6. The folk remedy for snake bite wounds that has the scientific grounds is 'sucking blood by a person without hurt in the mouth'. However, quite a lot of people apply alum or soy paste, which has no rationales. 7. The folk remedies for the bee sting in frequency order are 'after removing the sting, applying soy paste or sauce' and 'applying saliva'. No rationales for 'applying saliva' have been found. 8. The folk remedy for the dog bite wound that has the rationales is 'applying juice of leaves or stalks of Xanthii Fructus'. However, 85% of surveyed people use remedies that have no scientific grounds, such as 'applying burnt dog hair mixed with (sesame) oil' and 'applying soy paste or sauce'. Various materials are used in folk remedies for first aid treatment as shown above. Some of the folk remedies have the rationales since their medicinal actions have been found. However, the medicinal actions of the majority have not been found, but only known that they are effective, Especially for the materials except botanical drugs, they are used without knowing the effects since their components and pharmacognosies have not been described in any literature. The results of this research may be used for materials to educate the surveyed people or to consult them. Accordingly, the folk remedies that have the rationales are required to continue to study to find out the effects.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.314-336
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• 2006

In this treatise, we investigated the Korean literature of main dishes before the 17th century : ${\ulcorner}Sangayorock{\lrcorner}$, ${\ulcorner}Sasichanyocho{\lrcorner}$, ${\ulcorner}Soowonjabbang{\lrcorner}$, ${\ulcorner}Yongjechongwha{\lrcorner}$, ${\ulcorner}Dongyoebogam{\lrcorner}$, ${\ulcorner}Domoondaejak{\lrcorner}$, ${\ulcorner}Geebongyouseul{\lrcorner}$, ${\ulcorner}New-Guwhangchalyo{\lrcorner}$, ${\ulcorner}Eumshickdimibang{\lrcorner}$,, ${\ulcorner}joobangmoon{\lrcorner}$, and ${\ulcorner}Yorock{\lrcorner}$. Main dishes were classified 19 kinds of rice, 64 kinds of gruel, 6 kinds of thin gruel, 1 kind of Moori, 1 kind of rice-cake soup, 37 kinds of noodles and 20 kinds of dumpling. Rice varieties were brown rice, rice, hulled rice, millet rice, foxtail millet rice, barley rice, sesame rice and flax seed rice. Gruel ingredients were cereal, beans, vegetables, nuts or seeds, medical plants or hardy wild plants, poultry, pork's kidney, dog's liver or oyster, clam and/or milk Rice-cake soup was 'Tangbyun' in ${\ulcorner}Domoondaejak{\lrcorner}$. Noodles were divided by main flours: wheat flour, buckwheat flour, mung bean flour and other flours. Noodles were made by pressing or cutting method. Pressing method used a mold with a hole. The husk of dumpling was made by wheat flour, buckwheat flour, mixed flour of wheat and buckwheat, sliced fish or meat, and/or a gray mullet. Another special method was 'Sangwha' made by fermentation. Bun stuffing of dumpling used fishes, meat, vegetables, beans, flours and seasonings. Cooking methods of dumpling were boiling, baking, steaming and pan-frying. From this investigation of the Korean main dishes described in the Korean literature before the 17th century, we expect to develop useful recipes for those who are concerned about health and want longevity, and thereby to advance the Korean food culture.