• Nutrition Research and Practice
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• v.5 no.5
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• pp.389-395
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• 2011

In the present study, a suitable drying method was developed for citrus press cakes (CPCs), which are produced as a by-product in citrus juice plants, and the protective effect of methanol extract of CPCs prepared by far-infrared radiation (FIR) drying against $H_2O_2$-induced DNA damage was evaluated versus that of freeze-dried CPCs. Methanol extract of FIR-dried CPCs exhibited comparatively good ROS scavenging activity versus the freeze-dried CPCs at the concentration of 100 ${\mu}g$/mL. The extract strongly enhanced the cell viability against $H_2O_2$-induced oxidative damage in Vero cells. Lipid peroxidation inhibitory activity of the extract from FIR-dried CPCs was comparable to that of the extract from freeze-dried CPCs. This sample also exhibited good protective effects against $H_2O_2$-mediated cell apoptosis as demonstrated by decreased apoptotic body formation in the nuclear staining with Hoechst 33342. In the comet assay, the CPC extracts exhibited strong inhibitory effects against $H_2O_2$-mediated DNA damage in a dose-dependent manner. Thus, this study demonstrated that FIR drying effectively preserves CPC as a functionally important natural antioxidant source and the FIR drying can be adapted for drying CPCs and is more economical for massive production than freeze drying.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.19-23
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• 1978

The influence of low temperature treatment on Raphanus sativus L, stimulating the conversion of sexual reproduction period over vegetative reproduction period. was verified by the research of many scholars, and the low temperature limit and the time period to obtain the desired results were reported by Miller and Yamamoto et al. This paper will report the results of an experiments as to determine the proper temperature regulation period by determining the sensitivity stimulation period during the growing period of plants. Since the results of this paper alone are inconclusive. further research will be carried out and reported in the future by this author.

• Journal of Life Science
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• v.28 no.8
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• pp.985-991
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• 2018

Biological clocks are the basis of temporal control of metabolism and behavior. These clocks are characterized by autonomous free-running oscillation and temperature compensation and are found in animals, plants, and microorganisms. To date, various biological clocks have been reported. These include clocks governing hibernation, sleep/wake, heartbeat, and courtship song. These clocks can be differentiated by the period of rhythms, for example, infradian rhythms (> 24-hr period), circadian rhythms (24-hr period), and ultradian rhythms (< 24-hr period). In yeast (Saccharomyces cerevisiae), at least five different autonomous oscillations have been reported; (1) glycolytic oscillations (T = 1~30 min), (2) cell cycle-dependent oscillations (T = 2~16 hr), (3) ultradian metabolic oscillations (T = 15~50 min), (4) yeast colony oscillations (T = a few hours), and (5) circadian oscillations (T = 24 hr). In this review, we discuss studies on oscillators, pacemakers, and synchronizers, in addition to the application of biological clocks, to demonstrate the nature of autonomous oscillations, especially ultradian metabolic oscillations of S. cerevisiae.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.891-895
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• 2017

This study was performed to investigate enhancement of antioxidant activities of Crataegus pinnatifida Bunge fruit by different extraction processes. Extracts were SE (stirrer extraction; 70% ethanol extract at $25^{\circ}C$, control), RE (reflux extraction at $60^{\circ}C$), and USE (ultrasonification for 3 h at $60^{\circ}C$ with 70% ethanol), respectively. Compared to SE, total phenolic and flavonoid contents in USE increased to 104.03% and 302.4%, respectively. USE showed the highest activity at 1.0 mg/mL concentration for 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. Our results suggest that extracts from the ultrasonification process have relatively high antioxidative activities, and that fruit of Crataegus pinnatifida Bunge could be considered as a candidate functional antioxidant agents. These results would be useful for chemical and biological studies on natural plants and its products.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.468-476
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• 2021

In recent years, there has been an increase in the morbidity of gastritis in Korea due to lifestyle factors mostly changes in eating habits and stress. Gastritis is more likely to progress to gastric cancer, and therefore it is important to prevent and manage gastritis through lifestyle adjustment and treatment at an early stage. In this study, cabbage, which was found to be effective in gastritis, was mixed and fermented with other crucifer plants such as kale and broccoli to evaluate the overall efficacy of fermented brassica puree on alcoholic acute gastritis. Based on our results, fermented brassica puree alleviated gastric injury induced by 150 mM HCl/60% ethanol. In addition, it was confirmed that PGE₂, a gastric mucosal protective factor, was increased, and other positive effects such as an increase of MUC1 and regulation of PKC were observed. The results of this study suggest that fermented brassica puree can relieve acute alcoholic gastritis by regulating PGE and the expression of MUC1, a gene related to mucus secretion, and activating PKC, which is related to mucosal cell activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.614-620
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• 2003

Mulberry, Morifolium leaves and fruits, Lycii fructus, and Panax ginseng have been known to maintain normal blood sugar levels in folk medicine. Here we investigated the effects of coated rice (Sodangmi$^{TM}$) with these herb extracts to diabetes mellitus patients. Alloxan-induced diabetic mice (80 mg/kg bw, i.v.) separated into 4 groups. 2 groups received the mixed extracts of these plants (Sodans Extract$^{TM}$) orally everyday for 4 weeks. Positive control received Alloxan except Sodans Extract$^{TM}$. Negative control received neither Alloxan nor Sodang Extract$^{TM}$. Blood sugar levels, volume of water consumed, body weights of each group were measured and compared. Blood sugar levels in the Alloxan and Sodang Extract$^{TM}$-received groups got close to normal levels on 4th week after starting the experiments. Volume of water consumed also showed similar pattern. Blood sugar levels in positive control remained high through the experimental periods. Body weights in positive control remained low, but those in the extracts-received groups recovered to normal levels. The clinical trials for both of healthy volunteers and diabetes mellitus patients also showed Sodangmi$^{TM}$ could control blood sugar level. The blood sugar level decreased since 3rd week after starting to receive Sodangmi$^{TM}$, and the difference between the blood sugar level before and after the meal was decreased significantly by receiving Sodangmi$^{TM}$. From these results, we suggest that the functional rice with herb extracts could be used as a new alimentotherapy for diabetes mellitus patients.llitus patients.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.393-395
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• 1992

The ${\alpha}-lactalbumin({\alpha}-la)$ concentration in raw and laboratory-heated milks by HPLC was 1.20 mg/ml (unheated), 1.17 mg/ml ($63^{\circ}C$, 30min), 1.13 mg/ml ($72^{\circ}C$, 15sec) and 0 mg/ml ($100^{\circ}C$, 10min), respectively. Whereas, ${\alpha}-lactalbumin$ concentration ranges of commercial milks were $1.00{\sim}1.02\;mg/ml$ (pasteurized), $0.23{\sim}0.68\;mg/ml$ (UHT-pasteurized) and $0.77{\sim}0.89\;mg/ml$ (UHT-sterilized), respectively. It was supposed that the ${\alpha}-lactalbumin$ content of sterilized milk will be lower than that of UHT milk, but the opposite occurred. This discrepancy would be caused by the different heating system in the milk plants, where indirect UHT-treatment had more heat intensity than direct UHT-processing. The HPLC determination of ${\alpha}-lactalbumin$ may be an indicator to evaluate correctly and rapidly heated milks.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.359-364
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• 1994

Volatile flavor components from various edible portions of Calystegia japonica $(T_{HUNB})\;C_{HOIS}$ were collected by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Thirty nine volatile flavor components, including 21 hydrocarbons, 1 aldehyde, 4 ketones, 7 alcohols, 4 esters, 1 acid and 1 miscellaneous one were confirmed in leaves. Twenty six components, including 16 hydrocarbons, 2 aldehydes, 3 ketones and 5 alcohols were confirmed in stems, and 52 components, including 26 hydrocarbons, 2 aldehydes, 5 ketones, 13 alcohols, 1 ester, 1 acid and 4 miscellaneous ones were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in roots compared with other portions of this wild plant.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.464-470
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• 1995

Volatile flavor components from various edible portions of Commelina communis L. were collected by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Eighty nine volatile flavor components, including 33 hydrocarbons, 4 aldehydes, 9 ketones, 23 alcohols, 6 esters, 10 acids and 4 miscellaneous ones were confirmed in whole samples. Twenty three components, including 14 hydrocarbons, 7 alcohols and 2 esters were confirmed in leaves. Six components, including 3 hydrocarbons and 3 alcohols were confirmed in stems, and 18 components, including 13 hydrocarbons, 1 ketone, 3 alcohols and 1 acid were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in leaves compared with other portions of this wild plant.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.814-821
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• 1996

An attempt was made to determine the effects of drying methods including shady air drying, presteamed and shady air drying, microwave drying, and freeze drying on the volatile flavor components of Capsella bursapastoris. Essential oils from the samples were isolated by Simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Respective 30, 18, 29, and 26 volatile flavor components were identified in shady air dried samples, presteamed and shady air dried samples, microwave dried samples, and freeze dried samples. The kinds and amounts of volatile flavor components evidently depended upon the drying methods. Trimethyl sulfide was regarded as the most abundant component in shady air dried samples, dimethyl trisulfide in presteamed and shady air dried samples, and phytol in microwave or freeze dried samples.