In Korean history, vegetables were the major side dishes of meals and originally korean diets were based on vegetables. But recently people prefer meat dishes rather than vegetables and traditional vegetable cooking seems to be disappeared. So it is needed to be positioning the importance of vegetables in food culture of Korean. In present study, history of vegetable eating was reviewed and recent consumption pattern were analyzed. 1. Since the era of the three Kingdom's and Koryo dynasty, the kinds of vegetables varied and at Chosun Dynasty people used similar kinds of vegetables as nowadays except a few things. A Garlic and mug wort had been used from the age of tribes to present and an egg, apple, cucumber, lettuce from the three Kingdom and a bamboo sprout, a taro, a burdock, a radish, a turnip, a stone-leek, a scallion, a Chinese cabbage, a marsh mallow, a spinach and a crown daisy from Koryo Dynasty and a pepper, a pumpkin, a tomato, a cabbage, a salary, a kale, a turnip and a beet from Chosun Dynasty to present. A guard, a water shield plant, a yam and wild plants would have been used before but they would not use any more. 2. Current vegetable consumptions of Korean is 232.2kg/person/yr and comparing with world mean consumption(101.9kg), Koreans still eat the largest amount of vegetables than any other countries and among Asian countries, Koreans consume more vegetables than China(203.5kg) and Japanese people(111.6kg) do. 3.The most frequently consumed vegetables were vegetables for seasonings such as a garlic or stone-leek and for kimchi such as a Chinese cabbage, radish, and carrot. But from data of Korean National Health and Nutrition Survey(2001), kinds of vegetables which people had were only 72 items showing that the kinds of vegetables were limited. 4. A lot of wild plants that would have been used for famine relief are now disappeared and on the other hand, it is increasing of some new and foreign vegetables and herbs. Cooking methods and intake pattern of vegetables are changed and varied so a traditional cooking method such as namuel is less preferred than before. But vegetable wrapping and green vegetable juice, eating uncooked vegetables(sang-sik) are very popular.
Kim, In-Sook;Lee, Jin;Lee, Jeom-Sook;Shin, Dong-Young;Kim, Myung-Joo;Lee, Mi-Kyung
Journal of Nutrition and Health
/
v.43
no.4
/
pp.333-341
/
2010
The aim of this study was to investigate the hypolgycemic activity of water extract of fermented yacon (Smallanthus sonchifolius) leaves tea (Yacon LWE) in high-fat diet (HFD)/streptozotocin (STZ)-induced diabetic mice. Male ICR mice were fed with a HFD (37% calories from fat) for 4 weeks prior to intraperitoneal injection with STZ (100 mg/kg body weight). Diabetic mice were supplemented with two doses of Yacon LWE (0.16% and 0.8%, wt/wt) for 6 weeks. The supplementation of high-dose Yacon LWE significantly lowered blood glucose levels and plasma ALT and AST activities compared with the control group. High-dose Yacon LWE also improved the insulin tolerance without any changes in plasma and pancreatic insulin concentrations in HFD/STZ-induced diabetic mice. Yacon LWE supplementation increased the insulin staining of pancreatic $\beta$-cells in a dose-dependent manner. Both 0.16% and 0.8% of Yacon LWE significantly elevated plasma leptin concentration, hepatic glucokinase activity and glucokinase/glucose-6-phosphatase ratio compared with the control group. However, glycosylated hemoglobin concentration was not different among the groups. These results suggest that high-dose Yacon LWE lowers the blood glucose level partly by enhancing insulin sensitivity and hepatic glucose metabolism in type 2 diabetic mice.
Journal of the Korean Society of Food Science and Nutrition
/
v.42
no.10
/
pp.1638-1648
/
2013
To promote the utilization of wild edible plants, this study examined blanching, drying, and fermentation as methods for enhancing the functionality of Hemerocallis coreana Nakai. Specimens fermented for 24 hours at a fermentation temperature of $50^{\circ}C$, with a relative humidity of 65%, contained the highest amount of organic acid (18,109.82 mg/100 g). For the blanched; specimens, total organic acid content decreased about 30% compared with the freeze-dried specimens. The main organic acid of Hemerocallis coreana Nakai was confirmed as succinic acid. After fermentation, free sugars decreased; in particular, specimens fermented at a relative humidity of 80% showed a 32~75% reduction in free sugar compared with the freeze-dried specimens. In terms of amino acid content, Hemerocallis coreana Nakai was mainly composed of valine, isoleucine, and phenylalanine. In fermented specimens the total amino acid content was highest in a moderately fermented (17 hr) specimen, (1,010.71 mg/100 g fresh wt.), but decreased in the maximally fermented (24 hr) specimen. The longer the fermentation, the higher the decrease in non-essential amino acids content, while the content of more essential amino acids consistently increased. In conclusion, since seasoned Hemerocallis coreana Nakai contains a considerable amount of glutamine and asparagine, it has a fresh sour and sweet taste; thus, it will likely be a highly preferred wild edible plant. Also, with an increase of essential amino acids after fermentation, Hemerocallis coreana Nakai is excellent in terms of nutrition. Thus, it may be possible to utilize fermented Hemerocallis coreana Nakai in the development of diverse products.
Journal of the Korean Society of Food Science and Nutrition
/
v.44
no.1
/
pp.137-144
/
2015
Kyejang is a Korean traditional beverage manufactured from medicinal plants and fruits using honey, sugar, or starch in cold water. In this study, cinnamon-containing kyejang, which is a type of beverage Jang, was reproduced based on Imwonsibyukji's method published in 1827 in the Korean literature. Kyejang made by nuruk, cinnamon, and medicinal plants was prepared at various temperatures and periods. Kyejang was assayed for physiochemical properties (pH and acidity), contents of metabolites (organic acids, sugars, and amino acids), and sensory characteristics (aroma and taste). During fermentation, content of organic acids (e.g. lactic acid, acetic acid, and shikimic acid) increased, which lowered pH, increased acidity, and increased intensity of sour taste. In the case of free sugars, fructose and maltose levels decreased while glucose and mannitol levels increased during fermentation periods, and sweetness decreased. The main amino acid in kyejang was tryptophan, followed by asparagine, proline, and arginine. The sensory evaluation score of overall preference was highest for kyejang which was fermented at $20^{\circ}C$ for 3 days. The results will be provide the basic data of fermentation conditions for standardized manufacturing process of kyejang.
Kim, Jin-A;Choo, Yeon-Sik;Lee, In-Jung;Bae, Jeong-Jin;Kim, In-Sook;Choo, Bo-Hye;Song, Seung-Dal
The Korean Journal of Ecology
/
v.25
no.3
s.107
/
pp.171-177
/
2002
Three species of Chenopodiaceae, i.e. Suaeda japonica, Salicomia herbacea, Beta vulgaris var. cicla, were investigated to compare the physiological characteristics through ionic balances and osmoregulations under different environmental salt gradients. Plants were harvested in two weeks from treatments with salt gradients(0, 50, 100, 200 and 400 mM NaCl) and mineral nutrition gradients(1/1, l/5, 1/10 dilutions of Hoagland solution). Plants were analyzed for growth responses, ionic balances, osmolalities, conductivities, glycinebetaine and proline contents quantitatively. Three plants of Chenopodiaceae accumulated salts into tissues unlike some salt sensitive species, and showed unique adaptation patterns to overcome saline environments, i.e. strong growth stimulation for Salicomia herbacea, growth negative tolerance for Suaeda japonica, and growth positive tolerance for Beta vulgaris var cicla. The absorption of inorganic $Ca^{2+}$ ions was inhibited remarkably due to the excess uptake of $Na^+$ with increasing salinity. The $K^+$ content in plants was significantly reduced with increasing salinity. Total nitrogen content was reduced as mineral nutritions and salinity increases. Conductivity and osmolality increased with increasing salinity regardless of mineral nutritions. The ranges of glycinebetaine and proline contents were $0.2{\sim}2.5{\mu}M/g$ plant water and $0.1{\sim}0.6{\mu}M/g$ plant water, respectively.
This study was aimed to investigate the contents of flavonoids and the biological activity of fermented beverage of medical plants, DeulBit (DB). 50 g of Cassia semen (Cassia tora L.), 50 g of Omija (Schisandra chinensis Baillon.), 50 g of Gugija (Lycium chinense Mill), 50g of Menthae herba, 75 g of Chrysanthemum indicum Linne, 25 g of Dioscorea batatas, 5 g of Lindera obtusiloba Blume, 150 g of Polygonatum odoratum, 25 g of Glycyrrhiza uralensis, 25 g of Acanthopanacis cortex, 100 g of green tea (Camellia sinensis), and 100 g of Laminaria japonica was fermented with sucrose ($50.0{\sim}60.0^{\circ}Brix$.) and 0.5% of deep sea water in 10 L of distilled water for six months at room temperature. Total flavonoids contents of DB was calculated to $3.4{\pm}0.5\;{\mu}g/g$ and antioxidative activity of DB was measured by using DPPH radical scavenging and SOD-like activity. DPPH radical scavenging and SOD-like activity of DB was 96% and 29% at 100% of DB, respectively. In addition, DB indicated about 88% and 66% of the xanthine oxidase and angiotensin converting enzyme inhibitory activities at 1% and 10% of DB, respectively and showed fibrinolytic activity. Nitric oxide (NO) synthesis was increased to 15 times by addition of DB. In addition, NO productions of the macrophages RAW264.7 cells stimulated with lipopolysaccharide (LPS) were reduced to 40.4% by addition of DB. These results suggested that DB is significant role for antioxidative and fibrinolytic activity, and have the strong xanthine oxidase and angiotensin converting enzyme inhibitory activities.
This study was carried out to develop a diabetic-oriented convenience flood using 7 medicinal plants (Schisandra chinensis, Coix lachryma-jobi, Dioscorea batatas, Ophipogon japonicus, Lyicium chinense, Houttuynia cordata, Polygonatum sibiricum) and chicken. Portion size was 310g, total calorie was 551.6 kcal and carbohydrate, lipid and protein were consisted of 53.0%, 20.9% and 26.1%, respectively. Calcium, zinc and iron content were 268.9mg, 5.4mg and 6.1mg, respectively. Crude fiber content was 22.9g. In sensory evaluation, the scores of taste, color, texture and overall acceptability were higher than normal diabetic meal. Hypoglycemic effect of the device meal for diabetic persons was excellent compared to that of normal diabetic meal. The above results indicate that the 7 medicinal plants can be used as functional ingredients fur diabetic-oriented convenience flood industry. Also, device meal can be used as ready-prepared food for weight control.
Choi, Sang Chul;Chung, Yong Suk;Lee, Yun Gyeong;Park, Yun Ji;Kim, Changsoo
Proceedings of the Korean Society of Crop Science Conference
/
2017.06a
/
pp.104-104
/
2017
Sorghum (Sorghum bicolor (L.) Moench.) is one of the most important crops for human and animal nutrition. Nonetheless, sorghum has a cyanogenic glucoside compound which can be degraded into hydrogen cyanide, toxic to humans and animals even with tiny amount. In consequence, breeding materials with a low cyanide level has been a top priority in sorghum breeding programs. To fulfill our long-term goal, we are screening sorghum accessions with low cyanide level, which would be an important breeding material for food safety. We collected seeds of various sorghum accessions and analyzed relevant metabolites to find useful breeding materials of sorghum accessions containing low cyanide. Fourteen wild relatives were obtained from the University of Georgia in US, a reference accession BTx623, and three local varieties from National Agrobiodiversity Center of Rural Development Administration in Korea, and one wild species from the Wild Plant Resources Seed Bank of Korea University in Korea. Sorghum plants were grown in plastic greenhouse under natural conditions. After growing, leaf samples were harvested at different developmental stages: seedling phase, vegetative phase (right before flowering), and reproductive phase (ripening). Using collected samples, quantification analysis were performed by an HPLC system for three metabolites (dhurrin, 4-hydroxybenzaldehyde, and 4-hydroxyphenylacetic acid) in sorghum plants. Prior to metabolome analysis, specific experimental condition for HPLC system was set to be able to separate three metabolites simultaneously. Under this condition, these metabolites were quantified in each accession by HPLC system. We observed that the metabolite contents were changed differently by developmental stages and accessions. We clustered these results into five groups as patterns of their contents by developmental stages. Most of accessions showed that 4-hydroxybenzaldehyde content was very high at seedling stage and decreased rapidly at vegetative phase. Interestingly, the patterns of dhurrin content were very different among clusters. However, 4-hydroxyphenylacetic acid content was maintained at low levels by developmental stages in most accessions. The results would demonstrate how dhurrin and alternative degradation pathways are differentiated in each accession.
This study aims to understand the growth and changes of nutritional composition in five winter forage crops including barley, wheat, oat, rye and triticale. In Korea, the winter-season cultivation of the crops could enhance land use efficiency and improve the global competitiveness of domestic livestock industry by providing high quality forage. Total content of crude protein in plants decreased after heading. Leaves and spikes had high crude protein while stem showed the lowest with less than 7%. Contents of Acid Detergent Fiber (ADF) in plants decreased with time after heading. Stem showed much greater content of ADF than leaves and spikes. There was linear relationship between ADF contents and ratios of stem weight and total weight. Contents of Neutral Detergent Fiber (NDF) also decreased with time after heading. Stem contained much higher NDF than leaves and spikes. There was a linear relationship between NDF contents and ratios of stem weight and total weight. Relative Feed Value (RFV) increased with maturing of spikes after heading in barley, wheat, oat and triticale. There was a negative relationship between Relative feed value and ratios of stem weight and total weight.
Kim, Dae-Young;Kim, Su;Kang, Yun Im;Yun, Hyung Kweon;Yoon, Moo Kyoung;Kim, Tae Il;Choi, Jong Myung
Journal of Bio-Environment Control
/
v.21
no.4
/
pp.385-391
/
2012
This study was conducted to investigate the effects of the runner cutting time on the growth and yield of strawberry (Fragaria ${\times}$ ananassa cv. Maehyang and Seolhyang) during nursery period of two consecutive years (2009 and 2010). Strawberry runners which connected from mother plants to daughter plants were cut 30, 20, 10 and 5 days before transplanting day (11 Sep. 2009 and 10 Sep. 2010). When runner cutting time delayed, more nutrition was supplied to the daughter plant until late nursery period. It showed that there was a tendency to increase the fresh weight, crown diameter and leaf chlorophyll content. On the other hand, when the runner was cut earlier, the growth of underground part such as root weight was improved. Irrigation demand increased to 29.7% in case of runner cutting from mother plant compared with runner non-cutting treatment. In addition, infection ratio of anthracnose through runner part was 37.6% higher in case of runner cutting than that of runner non-cutting treatment. After transplanting, budding and flowering period were delayed up to 2 or 3 days because of late runner cutting. But there was no significant difference in marketable fruit yield among runner cutting times. It is recommended to conduct runner cutting 5 or 10 days before transplanting for reducing the occurrence of anthracnose.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.