• Korean journal of food and cookery science
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• v.16 no.3
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• pp.221-225
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• 2000

This study was conducted to investigate the usefulness of Perilla frutescens var. acuta as a natural spice. Volatile flavor components of dried Perilla frutescens var. acuta were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 24 components, including 4 hydrocarbons, 3 aldehydes, 8 alcohols, 4 esters, 3 acids and 2 miscellaneous components were identified in the essential oils. L-Perillaldehyde was found to be the major volatile flavor component of dried Perilla frutescens var. acuta. The masking effects of Perilla frutescens var. acuta on meaty and fishy flavor were measured by sensory evaluation. Meaty flavor was significantly reduced with the addition of 0.05%, 0.1%, and 0.2% Perilla frutescens var. acuta. The addition of 0.1% and 0.2% powdered Perilla frutescens var. acuta also reduced the fishy flavor of mackerel.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.216-220
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• 2000

Volatile flavor components in the fruits of dried Zanthoxylum schinifolium were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 30 components, including 6 hydrocarbons, 4 aldehydes, 8 alcohols, 5 esters, 4 acids and 3 miscellaneous components were identified in the essential oils. Geranyl acetate, ${\beta}$-phellandrene, D-limonene and citronellal were found to be major volatile flavor components in fruits of dried Zanthoxylum schinifolium. The masking effects of Zanthoxylum schinifolium on meaty and fishy flavor were measured by sensory evaluation to investigate the usefulness of Zanthoxylum schinifolium as a natural spice. Meaty flavor was significantly reduced with the addition of 0.05% and 0.1% Zanthoxylum schinifolium. And the addition of 0.l% powdered Zanthoxylum schinifolium also reduced the fishy flavor of mackerel.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.258.1-258.1
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• 2002

Piperine (piperinoyl-piperidine) is a nitrogenous pungent substance contained in black pepper. the well know spice obtained from Piper nigrum L. (Piperaceae). Pharmacological studies have shown that piperine reduces inflammation and pain. possesses anticonvulsant and antiulcer activity. protects the liver and has deleterious effects on testis function. Prostaglandins(PGs) are a family of intercellular and intracellular messengers derived from arachidonic acid(AA) by phospholipase(PL) and cyclooxygenase(COX). (omitted)

• Journal of Korean Medical classics
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• v.23 no.1
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• pp.279-302
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• 2010

Spices are used to enhance the taste of Korean food. The term "Yangnyeom" contains a wishful meaning that it would be as good for health as medicine when eaten. It is prescribed as a medicine to heal disease according to the ancient medical books. Fifteen spices in Korean food such as vinegar, liquor, honey, water, wheat-gluten, sesame, sesame oil, garlic, green onion, ginger, mustard, pepper, cinnamon, soy sauce, salt, cheoncho, and others are prescribed as medicine for internal and external uses for almost every disease. To examine these spices, the subjects were treated with either the spice-boiled water or spice-mixed water, or applied externally. It is suggested that spices that are produced through peculiar traditional cooking method, fermenting, and those that have long-growth period, grew in the natural environment, and the like have efficacy as medicine. Spices can be sufficiently applied as emergency medicine, disease-treatment, subsidiary supplement, and preventive medicine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.199-203
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• 2001

Chopi, Zanthaxylum piperitum DC., has been used as natural spice traditionally in the Far East countries including Korea. This study was performed with the object of providing basic data, firstly for the decision of the appropriate harvesting time for traditional use of chopi and secondly for developing a new spice satisfying the national dietary custom from chopi as raw material. Concerning the conte수 and its change of the proximate composition, the content of moisture and crude protein decreased in all sample, while the content of fiber and ash tended to increased with the lapse of harvest time. The content of mineral elements tended to increase in every sample with the lapse of harvest time, and contents of K and P were higher than that of Ca, Na and Mg. Every sample showed the highest content of 15~16 components of total amino acids at the first period and the content decreased gradually with the lapse of harvest time. On the basis of the first period, every sample showed the highest content of aspartic acid, the lowest content of methionine and the trace of cysteine. Free amino acids increased considerably with the lapse of harvest time for peels of chopi and minchopi broth, while the amount for leaves increased on the contrary.

• Journal of the Korea Furniture Society
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• v.20 no.6
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• pp.575-580
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• 2009

This study was carried out to manufacture wooden vessels by small diameter wood and wasted wood of Castanea crenata Sieb. et Zucc, which has been largely planted in southern area. We made spice set, tea box set, cookie vessel set, bowl set and accessory set. With the development of edged tools, the human species has been able to fashion wood to change and enhance its environment - one only has to look at the history of all cultures to see examples of wooden artifacts and structures. Even with the development of synthetic materials and the progress of automated, mechanized production of wood and wood products, the raw material is still processed by traditional methods to meet a never-ending demand for products made from this most desirable natural material. Chestnut wood has high added value and natural color grain and is very useful for wooden vessel. Thinned low grade trees can be used to produce wooden vessel. Therefore this result can promote thinning and produce good forestation.

• Plant Resources
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• v.8 no.2
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• pp.96-102
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• 2005

As part of developing natural food preservatives, the antimicrobial effect of ethanol and water extracts from the Cruciferous vegetable was examined Korean traditional Brassica juncea Coss. was used widely as an ingredient of Kimchi, a natural flavoring and spice for a long time. Antimicrobial activities were examined against 15 microorganisms which were food-born pathogens and/or food poisioning microorganisms and food-related bacteria and yeasts. Ethanol extract from leaf mustard showed an antimicrobial effect in most of the strains used in the present study. The lowest minimum inhibitory concentration (MIC) were seen in Bacillus subtilis and Bacillus natto at 10 mg/ml. MIC of water extract was 40-60 mg/ml for bacteria and yeast. Antimicrobial activity of the ethanol extract was not disappeared by the heating at $121^{\circ}C$ for 15 min and not affected by pH.

• Genomics & Informatics
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• v.11 no.3
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• pp.142-148
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• 2013

SINE-VNTR-Alu (SVA) elements are present in hominoid primates and are divided into 6 subfamilies (SVA-A to SVA-F) and active in the human population. Using a bioinformatic tool, 22 SVA element-associated genes are identified in the human genome. In an analysis of genomic structure, SVA elements are detected in the 5′ untranslated region (UTR) of HGSNAT (SVA-B), MRGPRX3 (SVA-D), HYAL1 (SVA-F), TCHH (SVA-F), and ATXN2L (SVA-F) genes, while some elements are observed in the 3′UTR of SPICE1 (SVA-B), TDRKH (SVA-C), GOSR1 (SVA-D), BBS5 (SVA-D), NEK5 (SVA-D), ABHD2 (SVA-F), C1QTNF7 (SVA-F), ORC6L (SVA-F), TMEM69 (SVA-F), and CCDC137 (SVA-F) genes. They could contribute to exon extension or supplying poly A signals. LEPR (SVA-C), ALOX5 (SVA-D), PDS5B (SVA-D), and ABCA10 (SVA-F) genes also showed alternative transcripts by SVA exonization events. Dominant expression of HYAL1_SVA appeared in lung tissues, while HYAL1_noSVA showed ubiquitous expression in various human tissues. Expression of both transcripts (TDRKH_SVA and TDRKH_noSVA) of the TDRKH gene appeared to be ubiquitous. Taken together, these data suggest that SVA elements cause transcript isoforms that contribute to modulation of gene regulation in various human tissues.

• Korean Journal of Plant Resources
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• v.25 no.6
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• pp.707-718
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• 2012

This study was carried out in order to catalogue the folk plants of 7 counties and cities of northern region of Chungcheongbuk-do from March to October, 2011. Based on the 626 survey sheets collected from 67 residents at 17 places of 7 counties and were subsequently analysed. The identified folk plants in the northern region of Chungcheongbuk-do consisted of a total 348 taxa; 98 families, 250 genera, 298 species, 5 subspecies, 38 varieties, and 7 forms. The use by its usage were: 223 taxa; edible, 123 taxa; medicinal, 4 taxa; dye, 2 taxa; aroma, 6 taxa; spice, 32 taxa; ornamental, 11 taxa; oil, 4 taxa; starch, 22 taxa; and others, respectively, so the edible use is the highest. The most useful part was the leaf, followed by fruit and root. The consistency comparison between the scientific and the local name were the highest in the 50's and the lowest in 80's.

• Korean Journal of Pharmacognosy
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• v.48 no.2
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• pp.160-165
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• 2017

Capsicum annuum L. (CA) is reported to be the most widely cultivated species of the Capsicum throughout the world. Its fruit and the seeds have been used as spice after drying and grinding. It is reported that the fruit and seeds contain capsaicinoid such as capsaicin and dihydrocapsaicin, carotenoid such as capsanthin and ${\beta}$-carotene with its anti-tumor effect, anti-obesity effect, anti-diabetic action. Present study, we isolated two lignans, icariside $E_5$ and vanilloyl icariside $E_5$ from the seed of CA and validation and content determination were confirmed using High-Performance Liquid Chromatography (HPLC). As a result, the contents of the lignans, icariside $E_5$ and vanilloyl icariside $E_5$ were 0.28%, 0.085%, respectively in the extract.