• Journal of Ginseng Research
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• 제41권4호
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• pp.615-619
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• 2017

Background: Black ginseng has a more potent biological activity than non-steamed ginseng. We investigated the effects of long-term intake of dietary black ginseng extract (BG) on antioxidant activity in aged mice. We also compared the effects of BG on cognitive deficits with those of white ginseng extract (WG) and red ginseng extract (RG). Methods: Ten-month-old mice were fed an AIN-93G-based diet containing 10 g/kg (low dose, L) or 30 g/kg (high dose, H) WG powder, RG powder, or BG powder for 24 wk. We measured serum lipids, the activities of antioxidant enzymes, and malondialdehyde levels. Additionally, the protein expression levels of choline acetyltransferase and vesicular acetylcholine transporter, which are presynaptic cholinergic markers in the cortex and hippocampus of the brain, were measured by western blotting. Results: Triglyceride levels were reduced in all the extract-treated mice, except those in the LBG group. High-density lipoprotein cholesterol levels in the HBG group were higher than those in the control group. Total cholesterol levels were reduced in the LBG group. Additionally, glucose levels in the HBG group were significantly reduced by 41.2%. There were lower levels of malondialdehyde in the LBG group than in the control group. Furthermore, glutathione reductase activity increased in the HWG group and the HRG group. The protein expression levels of choline acetyltransferase and vesicular acetylcholine transporter significantly increased in all the ginseng-treated groups. Conclusion: The results suggest that supplementation with the tested ginseng extracts may suppress the cognitive decline associated with aging, via regulation of the cholinergic and antioxidant defense systems.

• 한국식품과학회지
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• 제8권3호
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• pp.121-128
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• 1976

삶은 콩, 두부, 비지 및 메주장 제품들을 실험실에서 제조하여 이들 식품의 백미식이에 대한 단백질 보충 효과를 비교 관찰하였다. 식이의 총단백질의 20%에 상당하는 대두식품을 증숙된 쌀에 첨가하여 시험식이를 만들고 총 9일간의 백쥐사양시험으로 이들 식이의 단백질 소화율, 생물가(BV), NPU, PER 및 부분도체질소가를 측정하였다. 이들 시험결과에 의하면 일반적으로 비발효 대두제품 즉 삶은 콩, 두부, 비지는 백미식이의 단백가를 상당히 증진시키나, 메주 발효식품은 이를 별로 증진시키지 못하며 오히려 어떤 경우에는 저하시킴을 나타내었다. 또한 재래식 가정메주를 첨가한 식이에서 영양장애요소의 존재 가능성이 검측되었는데 이 재래식 메주의 생장저해효과는 6개월간의 메주장 숙성기간중에 소실되는 것으로 나타났다. 끝으로 본논문의 Part 1 부터 Part 4 까지의 전반에 걸친 결론을 기재하였다.

• 한국한의학연구원논문집
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• 제4권1호통권4호
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• pp.115-127
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• 1998

To improve the quality control of frequently used oriental medicinal plants, the storage, cutting, processing and decokting methods of Rehmannia glutinosa Libosch. var. purpurea Makino(熟地黃) were examined. The contents of 5-hydroxymethyl-2- furaldehyde(5-HMF) of Rehmannia glutinosa Libosch. var. purpurea Makino were analysed by HPLC at various conditions as the standard component. Raw materials were classified into 3 groups with their specific gravity(天 地 人黃) and determined the ding weights and the contents of water, the solid component of Ji-Hwang(地黃) was the most. Rehmannia glutinosa Libosch. var purpurea Makino was steamed and dried nine times and analysed the content of 5-HMF on every time. In the case of Ji-Hwang, the standard component of the ninth sample was produced the most. But which of the tenth samples of Chun-Hwang and Yin-Hwang(天黃 人黃) were the most. The best decokting conditions which were determined by the yield of 5-HMF were as follows : non cutting, soaking time was 0 minutes, decokting time was 75 minutes after boiling. The contents of sugar on each of samples were determined. The contents of standard component increased by steaming number and the contents of sugar decreased.

• Journal of Ginseng Research
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• 제48권1호
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• pp.1-11
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• 2024

Fresh ginseng is prone to spoilage due to its high moisture content. For long-term storage, most fresh ginsengs are dried to white ginseng (WG) or steamed for hours at high temperature/pressure and dried to form Korean Red ginseng (KRG). They are further processed for ginseng products when subjected to hot water extraction/concentration under pressure. These WG or KRG preparation processes affect ginsenoside compositions and also other ginseng components, probably during treatments like steaming and drying, to form diverse bioactive phospholipids. It is known that ginseng contains high amounts of gintonin lysophosphatidic acids (LPAs). LPAs are simple lipid-derived growth factors in animals and humans and act as exogenous ligands of six GTP-binding-protein coupled LPA receptor subtypes. LPAs play diverse roles ranging from brain development to hair growth in animals and humans. LPA-mediated signaling pathways involve various GTP-binding proteins to regulate downstream pathways like [Ca²⁺]_i transient induction. Recent studies have shown that gintonin exhibits anti-Alzheimer's disease and antiarthritis effects in vitro and in vivo mediated by gintonin LPAs, the active ingredients of gintonin, a ginseng-derived neurotrophin. However, little is known about how gintonin LPAs are formed in high amounts in ginseng compared to other herbs. This review introduces atypical or non-enzymatic pathways under the conversion of ginseng phospholipids into gintonin LPAs during steaming and extraction/concentration processes, which exert beneficial effects against degenerative diseases, including Alzheimer's disease and arthritis in animals and humans via LPA receptors.

• 한국식품영양과학회지
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• 제39권7호
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• pp.1005-1010
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• 2010

본 연구에서는 인삼의 유용성분 강화 및 인삼 전근 활용을 위한 증숙 및 습식분쇄 조건을 조사하였다. 그 결과 무처리(A), $95^{\circ}C$/3 hr(B) 및 $121^{\circ}C$/15 min(C)의 증숙조건에 의해 각각의 당도는 7.7, 10.7 및 $11.2^{\circ}Brix$, 갈색도 0.37, 1.97 및 1.50로 증숙구간에서 당도 및 갈색도가 높게 나타났다. 조사포닌 함량은 7.19(A), 6.99(B) 및 8.83 mg/g(C)으로 C 조건에서 가장 높게 나타났다. 관능검사를 실시한 결과 C 조건에서 쓴맛 감소, 단맛 강도 및 전반적 기호도가 가장 높게 나타나 증숙처리 조건에서 관능적인 특성을 향상시킬 수 있었다. 가수량에 따른 습식분쇄 조건을 조사한 결과 가수량 300%에서 입자가 가장 작게 나타났다. 인삼의 습식분쇄조건은 분쇄 30분 및 3회에서 분쇄효율이 높았으며 평균입자크기는 $67.66\;{\mu}m$로 미세화되었다. 분쇄시간 및 횟수에 따른 유효성분 함량은 큰 차이가 없었다. 이상의 결과 증숙처리($121^{\circ}C$/15 min) 및 습식분쇄는 인삼의 전근 활용 및 유효성분 강화에 효과적인 것으로 확인되었다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.262-262
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• 2017

Brown rice contains a variety of nutritional and bio-functional components compared to milled rice. However, low consumer preference for steamed brown rice and short shelf life has been implicated as deterrents to the direct consumption of brown rice. This study was undertaken to determine the effect of degree of milling (DOM) on pasting and aging properties of brown rice cultivar. Short-grain (Japonica type) brown rice cv. Boseogchal (BSC), Baegjinju (BJJ), and Hiami (HIAM) were evaluated every month during 4 months storage. Rice cultivar were categorized into waxy (BSC), medium-waxy (BJJ), and non-waxy (HIAM) of which amylose contents were 6.81%, 10.06%, and 16.69~16.72%, respectively. Peak viscosity was the highest in BJJ followed by HIAM, and BSC, showing peak viscosity was lower at low temperature storage. At storage at room temperature from 60 to 120 days, the FFA content significantly increased in the rice samples with DOM1% followed by 3% and 5%, while not significant increase in DOM0% brown rice: at 120 days, the FFA ranged in 28.35~41.48, 111.99~130.06, 76.87~91.99, and 47.13~62.37 mg KOH/100g for DOM 0%, 1%, 3% and 5%, respectively. It indicated that the fat rancidity was the least in the order of DOM 0%, 5%, 3% and 1%. Storage at low temperature could reduce fat hydrolysis with lower FFA release, but rice grain with 1% MD also released more FFA compared to the other samples. It could be assumed that the most outer bran layer, approximately 1~3%, could provide a strong protection from fat rancidity. Pasting viscosity of rice samples also increased with increasing DOM rate. Results indicated that DOM was the most significant factor for lipid rancidity during storage, resulting in high FFA formation. It suggested that brown rice with DOM 0% and/or more than DOM 5% could provide the best shelf life.

• Asian-Australasian Journal of Animal Sciences
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• 제26권9호
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• pp.1262-1275
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• 2013

Awamori is produced by fermenting steamed indica rice. Awamori-pressed lees is a by-product of the Awamori production process. Tofu lees is a by-product of the Tofu production process. Research was conducted to test if dried Awamori-pressed lees and Tofu lees can be used as a mixed feed ingredient for raising male goats. Eighteen male kids were divided into three groups of six animals (control feed group (CFG), Awamori-pressed lees mixed feed group (AMFG), Tofu lees mixed feed group (TMFG)). The CFG used feed containing 20% soybean meal as the main protein source, while the AMFG and TMFG used feed mixed with 20% dried Awamori-pressed lees or dried Tofu lees. The groups were fed mixed feed (volume to provide 100 g/d increase in body weight) and alfalfa hay cubes (2.0 kg/d) twice a day (10:00, 16:00). Klein grass hay and water was given ad libitum. Hay intake was measured at 10:00 and 16:00. Body weight and size measurements were taken once a month. At the end of the experiment, a blood sample was drawn from the jugular vein of each animal and the carcass characteristics, the physical and chemical characteristics of loin were analyzed. DCP and TDN intakes in AMFG and TMFG showed no significant difference to the CFG. Cumulative measurements of growth in body weight and size over the 10 mo period in the AMFG and TMFG were similar to the CFG. Blood parameter values were similar to those in normal goats. Dressing carcass weight and percentages, and total weight of meat in the AMFG were similar to that in the CFG, but smaller in the TMFG. The compressed meat juice ratio was higher in both the TMFG and AMFG than the CFG. While the fat in corn, Awamori-pressed lees, and Tofu lees contains more than 50% linoleic acid, the loin fat in both the AMFG and TMFG was very low in linoleic acid due to the increase in the content of oleic acid, stearic acid, and palmitic acid. This indicates that feeding on AMF and TMF does not inhibit hydrogenation by ruminal microorganisms. As in the CFG, the total essential and non-essential amino acids in the loin of the AMFG and TMFG were well balanced. Compared to the CFG, the AMFG and TMFG were high in taurine and carnosine. The results indicate dried Awamori-pressed lees and Tofu lees can be used as a feed ingredient for raising male goats.

• 한국식품과학회지
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• 제50권1호
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• pp.83-91
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• 2018

본 연구에서는 (i) 열처리에 의한 칡가루의 산화방지 활성 변화와 (ii) 칡가루 첨가 백설기의 품질 특성과 산화방지 활성을 평가함으로써, 칡가루의 기능성이 열처리 가공식품에 실질적으로 부가되는지를 확인하고자 하였다. 쌀가루의 일부(3, 6, 9, 12, 15%)를 칡가루로 대체하여 제조한 백설기는 수분 함량이 대조군(0%) 백설기와 뚜렷한 차이를 나타내지 않았다. 이는 쌀가루에 비해 칡가루의 수분 함량이 낮아 칡가루 속 식품섬유에 의한 우수한 물 결합력이 일부 상쇄된 결과로 해석하였다. 이에 따라 수분 보유 정도와 비례하는 백설기의 경도, 점착성, 씹힘성 등 기계적 물성 값들도 유의적 차이를 나타내지 않았다. 칡가루 첨가량이 증가할수록 백설기의 명도는 낮아지고 적색도와 황색도는 높아져, 칡가루의 색 특성이 백설기에 그대로 반영되었음을 확인해주었다. 또한 백설기의 총 환원력과 총 플라보노이드 함량 모두 칡가루 첨가량에 비례하여 유의적으로 증가하였다. 이는 칡가루 추출물에서 관찰된 산화방지활성이 백설기 제조를 위한 열처리 공정 후에도 백설기에 실질적으로 남아있음을 확인해주었다. 그러나 열처리 칡가루에서 측정된 산화방지 활성 값으로 백설기의 산화방지 활성을 계산한 예측치와 비교할 때, 칡가루 첨가 백설기에서 실제로 측정된 산화방지 활성은 상대적으로 낮았다. 이러한 경향은 총 플라보노이드 함량보다는 페놀성 및 비페놀성 환원물질의 총량을 반영한 총 환원력에서 더 뚜렷하게 관찰되었다. 이는 열처리가 칡가루 속 페놀성 물질과 비페놀성 물질에 대해 서로 다른 영향을 주었던 결과로 설명되었다. 즉 칡가루를 $100^{\circ}C$에서 30분 동안 열처리하였을 때 플라보노이드는 증가, 총 환원력은 감소한 현상이 관찰됨에 따라, 칡가루를 첨가한 식품은 열처리 공정에 의해 페놀성 물질보다는 비페놀성 환원물질들이 상대적으로 더 손실될 수 있음을 시사해주었다. 한편 칡가루 첨가 백설기는 칡가루 고유의 색, 떫은 맛과 쓴맛, 조직의 거친 정도가 칡가루 함량에 따라 증가하여 전반적 기호도가 낮아지는 경향을 보였다. 그러나 9% 첨가군까지는 기호도에 부정적 영향없이 칡가루의 산화방지 활성을 열처리 식품인 백설기에 실질적으로 부가할 수 있었다.

• 한국식품영양과학회지
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• 제36권1호
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• pp.117-123
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• 2007

본 연구에서는 단체급식에서 많이 이용되는 시금치의 조리방법에 따른 카로티노이드 분리 및 정량을 위해서 HPLC를 이용하여 분석하였다. 시금치의 methanol 추출물로 THF 용매 분획물에 대하여 카로티노이드 및 그 이성체 화합물을 표준품으로 해서 분리된 카로티노이드의 RT와 함량은 lutein(63%), zeaxanthin(2.1%), crytoranthin, 13-cis-$\beta$-carotene(1.8%), a-carotene, trans-$\beta$-carotene(29.6%), 9-cis-$\beta$-carotene(3.1%)의 순으로 분리되었으며, 여기서 분리된 crytoxanthin은 미량 검출되어 본 실험에서는 정량하지 않았다. Lutein은 다른 카로티노이드에 비하여 조리방법 및 가열에 의한 영향을 비교적 덜 받는 것으로 나타났고, zeaxanthin은 조리 후 감소하는 경향을 보였다. 한편, trans-cis-$\beta$-carotene의 이 성 체 인 9-cis-$\beta$-carotene과 1,3-cis-$\beta$-carotene은 조리방법과 상관없이 가열 후 증가하는 경향을 보였는데 이는 가열과정이 trans-$\beta$-carotene의 이성화를 형성시키는 것으로 설명된다. Steam 조리 및 냉동 후 microwave조리에서 trans-$\beta$-carotene은 증가하는 경향을 보였다(p<0.05). 시금치의 총 non-provitamin A의 경우, 각 처리구간에 별 차이가 없었으나, 총 provitamin A에서는 원재료와 냉동 후 조리에서 유의적 차이를 볼 수 있었다(p<0.05). 또한 provitamin A로서의 기능이 가장 큰 trans-$\beta$-carotene은 steam으로 가열한 경우 가장 높았으며 또한 카로티노이드의 총 함량도 다른 시료보다 높은 함량을 보여주었다. 그 다음은 냉동 후 microwave로 가열한 시료로 두 시료와 유의적인 차이를 보였다(p<0.05). 이상의 결과로부터 steam 가열시료, 냉동 후 가열시료, 원재료를 microwave로 가열한 시료 그리고 원재료 시금치의 순으로 카로티노이드의 총 함량이 높게 나타났다.

• 한국식생활문화학회지
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• 제34권5호
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• pp.508-533
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• 2019

This study investigated the Sachanbalgi, which record the royal feasts given by the royal family of the Joseon Dynasty of Korea. These records are contained within the Gungjung Balgi, which recorded the types and quantity of items used in royal court ceremonies. The Eumsikbalgi is the general name for the records of food found within this document. Using these Eumsikbalgi, and in particular the Sachanbalgi, this study investigated the food eaten and bestowed by the Joseon royal family. The Sachanbalgi describes four categories or occasions of feasts: royal birthdays, childbirth, royal weddings, and funerals. These records allow us to reconstruct who the attendees were and what the table settings and food were for instances not directly indicated in oral records, books, or other documents. The food at these Sachan (feasts) was diverse, being related to the specific event, and its contents varied based on the position of the person who was receiving the food. Usually, Bab (rice) was not found at a Sachanbalgi, and only on two occasions were meals with Bab observed. Specifically, it was served with Gwaktang (seaweed soup) at a childbirth feast. There were seven kinds of soups and stews that appeared in the Sachanbalgi: Gwaktang, Yeonpo (octopus soup), Japtang (mixed food stew), Chogyetang (chilled chicken soup), Sinseonro (royal hot pot), and Yukjang (beef and soybean paste). Nureumjeok (grilled brochette) and Saengchijeok (pheasant), and Ganjeonyueo (pan-fried cow liver fillet) and Saengseonjeonyueo (pan-fried fish fillet) were eaten. Yangjeonyueo, Haejeon, Tigakjeon (pan-fried kelp) and other dishes, known and unknown, were also recorded. Boiled meat slices appeared at high frequency (40 times) in the records; likewise, 22 kinds of rice cake and traditional sweets were frequently served at feasts. Five kinds of non-alcoholic beverages were provided. Seasonal fruits and nuts, such as fresh pear or fresh chestnut, are thought to have been served following the event. In addition, a variety of dishes including salted dry fish, boiled dish, kimchi, fruit preserved in honey, seasoned vegetables, mustard seeds, fish, porridge, fillet, steamed dishes, stir-fried dishes, vegetable wraps, fruit preserved in sugar, and jellied foods were given to guests, and noodles appear 16 times in the records. Courtiers were given Banhap, Tanghap, Myeonhap, wooden bowls, or lunchboxes. The types of food provided at royal events tracked the season. In addition, considering that for feasts food of the royal household was set out for receptions of guests, cooking instructions for the food in the lunchbox-type feasts followed the cooking instructions used in the royal kitchen at the given time. Previous studies on royal cuisine have dealt mostly with the Jineosang presented to the king, but in the Sachanbalgi, the food given by the royal family to its relatives, retainers, and attendants is recorded. The study of this document is important because it extends the knowledge regarding the food of the royal families of the Joseon Dynasty. The analysis of Sachanbalgi and the results of empirical research conducted to reconstruct the precise nature of that food will improve modern knowledge of royal cuisine.