• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.77-83
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• 2009

This study was conducted to investigate the chemical composition and biological function of tea made from mountain-cultivated ginseng leaves. The antioxidant activities of tea made from mountain-cultivated ginseng leaves were determined by measuring their electron-donating ability based on their DPPH and nitrite-scavenging ability. The electron-donating abilities of tea made from mountain-cultivated ginseng leaves (500 and 1,000 ppm) as determined by DPPH assay were 45.6 and 85.1%, respectively. The nitrite scavenging ability of tea made from mountain-cultivated ginseng leaves (500 and 1,000 ppm) at pH 6.0 were 32.8 and 51.4%, respectively. Furthermore, the nitrite scavenging activity increased in a dose-dependent manner at all pH values. The effects of tea made from mountain-cultivated ginseng leaves on Male Sprague-Dawley rats were also evaluated. To accomplish this, the rats were divided into three groups (A: normal diet group, B: high fat diet group and C: high fat diet supplemented with tea made from mountain-cultivated ginseng leaves group). The anti-obesity effects of tea made from mountain-cultivated ginseng leaves were then evaluated. The serum total lipid, total cholesterol and triglyceride contents in C group were lower than those of B group; however, these differences were not statistically significant. The HDL-cholesterol content was significantly higher in the C group than in the other groups. Taken together the results of this study suggest that tea made from mountain-cultivated ginseng leaves possesses antioxidant activity and improves lipid metabolism.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.875-884
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• 2011

The purpose of this study was to examine the qualities of optimized muffins with germinated brown rice soaked in mycelial culture broth of Phellinuslinteus (GBRP) using response surface methodology. Firstly, general compositions of optimized muffins with GBRP were higher than that of control and total sugar contents were similar. However, the total free amino acid and constitutional amino acid contents except for GABA were lower than those of control. Starch hydrolysis in control was higher than in optimized muffins with GBRP, whereas protein digestibility and protein efficiency ratio were not. The weights of optimized muffins with GBRP were higher than that of control (p<0.01), whereas height (p<0.01) and pH (p<0.001) were similar. The hardness (p<0.05) and chewiness (p<0.05) of optimized muffins with GBRP were higher compared to control; adhesiveness, springiness, and gumminess were similar, but cohesiveness (p<0.01) was not. The flavor (p<0.05) and taste (p<0.01) of optimized muffins with GBRP were higher than those of control; appearance, texture and overall acceptability were similar, but color (p<0.05) was not. The total polyphenol contents (p<0.01), DPPH radical scavenging activity (p<0.01), and superoxide dismutase-like activity (p<0.05) of optimized muffins with GBRP were higher than those of control, but nitrite scavenging activity was similar.

• Journal of Chest Surgery
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• v.32 no.2
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• pp.138-143
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• 1999

Background: The endothelium-dependent vasorelaxation has been largely accounted for by the release of nitric oxide (NO). Three distinct isoforms of NO synthases (NOS) have been characterized, i.e., brain(bNOS), inducible (iNOS), and endothelial constitutive (ecNOS). Although hypertension hasbeen associated with a vascular endothelial dysfunction, changes in the vascular expression of NOS isoforms have not been established. The present study was aimed at exploring the vascular expression of NOS isozymes in hypertension. Material and Method: Two-kidney, one clip (2K1C) and deoxycorticosterone acetate (DOCA)-salt hypertension were induced in rats. The expression of different NOS isozymes in the thoracic aorta was determined by Western blot analysis. The vascular tissue contents of nitrites were measured by colorimetric assay. Result: Arterial blood pressure was significantly higher in experimental groups of 2K1C and DOCA-salt rats compared with their corresponding control rats. The vascular expression of bNOS as well as that of ecNOS was decreased in both models of hypertension. iNOS was not changed in DOCA-salt hypertension, but was also decreased in 2K1C hypertension. The vascular contents of nitrites were significantly decreased in DOCA-salt as well as in 2K1C hypertension. Conclusion: These results suggest that 2K1C and DOCA-salt hypertension are associated with decreases in the vascular expression of NOS isozymes and nitrite contents.

• Food Science and Preservation
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• v.21 no.3
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• pp.341-349
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• 2014

The antioxidative effect and quality characteristics of different drying methods (hot air drying, far-infrared radiation drying, vacuum freeze drying) from Schizandra Chinensis Baillon were investigated. The moisture contents and water activity(Aw) contents each 4.46% and 0.38 values of the vacuum freeze drying were lower than those of other samples. A significant not difference in pH values occurred in all samples (p<0.05). The highest content $^{\circ}brix$ vacuum freeze drying was $6.60^{\circ}Brix$ respectively. The turbidity values of the samples were hot air drying 8.24 T%, far infrared radiation drying 0.32 T%, vacuum freeze drying 71.85 T%. The Hunter's L, a and b values of vacuum freeze drying were higher than those of other samples. The order of the free sugar content was glucose>fructose>sucrose, and that of the total free sugar contents were vacuum freeze drying (6.33 g/100 g) > far infrared drying (5.01 g/100 g) > hot air drying (3.73 g/100g). Antioxidant acitivy (DPPH radical scavenging, ABTS radical scavenging) and total phenol, total flavonoid, and total tannin content was highest in vaccum freeze drying than other different drying methods except nitrite scavenging ability.

• Food Science and Preservation
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• v.10 no.3
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• pp.302-307
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• 2003

In the present study, we investigated the quality characteristic of old pumpkin extract treated with enzymes. As a results, all the groups treated with pectinase were better in quality characteristic than control group and the group treated with 0.15％(w/w) pectinase was specially great. All the groups treated with simultaneous pectinase and cellulase were higher in the extraction rate than the groups treated with pectinase or cellulase. The experimental groups were divided into non-treated control(I) and three treatment groups(II- IV) for optimum condition of enzyme treatment. The II and IV groups were treated with 0.15％(w/w) pectinase and 0.15％(w/w) cellulase, respectively, and the ill group was treated with both 0.15％(w/w) petinase and 0.05％(w/w) cellulase. Yield for old pumpkin extract of the III group (86.94％) was higher than that of other groups, but there were no significant difference among the groups in soluble solide content and pH of the extract. Reducing sugar and total sugar contents in the ill group were 2.81％ and 4.60％, respectively. Total carotene content in the II group (5.36 mg％) was higher than other groups. Old pumpkin extracts in all the groups showed nitrite-scavenging ability to pH 1.2, 3.0 and 4.0. Total free amino acid content in the III group (176.7 mg％) was higher than other groups. Citrulline contents in the II and III groups were detected 1.66 and 1.41 mg％, respectively but the contents in other groups were not detected.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.312-317
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• 2005

Chemical composition, and mineral and heavy metal contents of Yeomsan and Baekso sun-dried salts (1-5-year-old) were determined. Moisture contents (Yeomsan, 6.07-17.02%; Baekso, 4.29-16.15%) and pH (Yeomsan, 5.92-6.31; Baekso, 5.52-6.23) decreased as age of salts increased, while NaCl contents (Yeomsan, 80.35-92.74%; Baekso, 81.06-94.58%) increased with increasing storage period of salts. Older salts had lower content of water-insoluble matters. Nitrate content was not affected by aging of salts, whereas nitrite content was lower in older salts. Sulfate content of sun-dried salt decreased with aging of salt. Average concentrations (ppm wet weight) of major minerals in Yeomsan and Baekso sun-dried salts were: Mg, Mg, 1002-119; K, 1062-3411; Ca, 1503-3437; Li, 25-101; Ge, 8.35-0.21; Si, 43.99-6.48; and Mn, 6.79-1.55. Mineral content generally decreased with salt aging. Among heavy metals, Hg was not detected in all salts, and Cd (0.02-0.04ppm) was not affected by storage period. Pb was not detected in 5-year-old salts. Older salts showed brighter color than younger ones.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.614-619
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• 1997

To examine effects of drying methods on the formation of N-nitrosamine(NA) in squid during its drying. Three different types of dried products, which were made by sun, hot-air and traditional drying of squid after removal of intestines, were utilized. NA was analyzed by a gas chromatography-thermal energy analyzer. The contents of nitrate and nitrite nitrogen in dried products were in the range of 0 to 5.2mg/kg and 0 to 2.7mg/kg, respectively. The contents of TMAO and betain nitrogen in squid during its drying decreased, while those of TMA and DMA nitrogen increased. The contents in dried products were 27.8~29.2mg% and 10.4~12.3mg/kg, respectively. N-Nitrosodimethylamine (NDMA) was only detected in squid during its drying, recovery from raw sample and its dried pro- ducts spiked with 10$\mu\textrm{g}$/kg for NDPA was 81.0~ 100.0%. NDMA in raw samples was found to be below 0.05$\mu\textrm{g}$/kg. The levels of NDMA in squid increased remarkably during its drying and those in dried products were ranged from 2.7 to 42.7$\mu\textrm{g}$/kg. The effects of drying methods in squid were found to be quite different. the levels of NDMA in traditionally dried products were 11~16 and 3~4 times higher than those in sun dried and hot-air dried products, respectively It is believed that high levels of NDMA were detected in traditionally dried products because NDMA was formed from reaction between various amines and nitrogen oxide produced by combustion of briquet during drying of squid.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.55-62
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• 2021

This study was conducted to investigate the potential of sea buckthorn leaf (SBL) as a natural antioxidant. SBL was extracted using different ethanol ratios (0, 40, 80, and 100%), and the resulting extracts were examined for their antioxidant contents and antioxidant activities using various methods. The 40% and 80% ethanol extracts (EEs) showed higher total polyphenol contents of 285.06 and 285.64 mg GAE/g respectively, than those in other solvents, and as the ethanol concentration increased, other antioxidant contents of the extracts increased. The 40% and 80% EEs recorded the highest radical scavenging activities against DPPH, superoxide-, ABTS+, nitrite scavenging activity (NO-), and reducing power (RP). The NO- and RP of the SBL EEs were higher than those of ascorbic acid or tannin, which are known as representative antioxidants. The results of this study, suggest that SBL is a potential source of natural antioxidants.

• Journal of Mushroom
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• v.18 no.4
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• pp.403-409
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• 2020

This study was carried out to investigate the changes in the biological activity and nutritional content of Flammulina velutipes, Grifola frondosa, and Sparassis crispa extracts after roasting treatment. Regarding biological activities, the DPPH radical scavenging activity was the highest in the extracts of air-dried G. frondosa, while the nitrite scavenging activity was significantly higher in the extracts of roasted S. crispa (p<0.05). The total polyphenol contents of F. velutipes and S. crispa were significantly increased by the roasting treatment compared with those in fresh samples (p<0.05). Regarding the amino acid composition of edible mushrooms, the content of sweet-taste amino acids, including serine (Ser) and alanine (Ala), increased in G. frondosa after roasting, whereas bitter amino acids, including decreased in roasted versus samples. Moreover, the contents of essential amino acids such as leucine (Leu), isoleucine (Ile), methionine (Met), valine (Val), and histidine (His) in F. velutipes and S. crispa were increased due to the roasting treatment (versus fresh samples). Thus, it was confirmed that the r method is effective in improving the nutritional content of edible mushrooms.

• Journal of Environmental Health Sciences
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• v.34 no.1
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• pp.55-61
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• 2008

This study was carried out to investigate the antioxidative and antitumor activities of Saussurea lappa for the purpose of developing a functional food. The methanol extract of Saussurea lappa was fractionated with five solvents (hexane, chloroform, EtOAc, BuOH, water) and examined for antioxidative activities and xanthine oxidase inhibitory activity in addition to growth inhibitory activity of human cancer cell (HT-29, SNU-1, HeLa). Total phenol compound contents were higher in EtOAC fraction than other fractions. Also, electron donating ability was over 90% at $500{\mu}g/ml$ (93.1 %) and $1000{\mu}g/ml$ (94.3%). The hexane fraction revealed stronger nitrite scavenging ability than the positive control (ascorbic acid) and its abilities were 22.4% and 42.8% at $500{\mu}g/ml$ and $1000{\mu}g/ml$, respectively. Xanthine oxidase inhibitory activity had similar tendency to electron donating ability. The EtOAc fraction showed high inhibition to xanthien oxidase activities at $500{\mu}g/ml$(81.9%) and $1000{\mu}g/ml$(90.4%). In the antitumor activity test, the hexane fraction exhibited potent growth inhibition activity against HT-29, SNU-1 and HeLa cells. Therefore, we believe that Saussurea lappa can be developed into a functional food with antioxidant activity. Additional studies are required for the hexane and chloroform fractions of Saussurea lappa to develop them into therapeutic supplements for stomach cancer, colon cancer, and cervical cancer.