• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1893-1897
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• 2010

The total polyphenol contents and antioxidative activities of water and ethanol extracts from Synurus excelsus and Synurus palmatopinnatifidus var. palmatopinnatifidus were determined. Total polyphenol contents of ESE and ESP were 195.7 and 216.2 mg/g, and were higher than WSE (74.7 mg/g) and WSP (77.4 mg/g). The total flavonoid contents were also higher in ESE (176.6 mg/g) and ESP (148.8 mg/g) than WSE and WSP. DPPH radical scavenging activities of ESE and ESP (73.1 and 73.4%) were higher than WSE and WSP as like total polyphenol and flavonoid contents. Although the DPPH radical scavenging activities of the extracts were proportional to total polyphenol contents, there are no differences between water extracts and ethanol extracts of Synurus excelsus and Synurus palmatopinnatifidus on ABTS radical scavenging activities. Moreover, all the solvent extracts (ESE, ESP, WSE and WSP) had no SOD-like activity. These results suggest that consideration for adoption of method is necessary to evaluate antioxidative activity of extracts from plants including vegetables.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1008-1014
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• 2013

This study evaluated the anti-diabetic effects of medicinal plant water extracts on expression of hepatic glucokinase (GCK), pyruvate dehydrogenase (PDH) and acetyl-CoA carboxylase (ACC) mRNA. GCK, PDH and ACC mRNA expression levels were measured by RT-PCR. The medicinal plants used in our study were Cordyceps militaris (CM), Perilla sikokiana (PS), Salvia miltiorrhiza Bunge (SMB), Panax notoginseng (PN) and Angelica utilis Makino (AUM). We found that GCK mRNA expression was increased to about 181% at the 250 ppm of CM water extract. Furthermore, we also found that CM and AUM water extracts stimulated PDH mRNA expression level related to glucose metabolism, however, PS, SMB and PN did not stimulate PDH mRNA expression as expected. Expression of ACC mRNA was also significantly higher in both CM and AUM water extracts. Overall, the results of our study suggest that CM and AUM water extracts stimulate expression of hepatic GCK, PDH and ACC mRNA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.1026-1034
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• 2016

To develop a natural antimicrobial agent, we investigated the antimicrobial activities of 13 species of edible herbal plant extracts against major Gram-positive foodborne bacteria. Among the 13 screened edible herbal plants, Caesalpinia sappan L. showed the highest antimicrobial activity. In the paper disc agar diffusion assay, Caesalpinia sappan L. extracts had strong antibacterial activities against most Gram-positive bacteria but did not have antibacterial activities against most Gram-negative bacteria. Minimum inhibitory concentrations of the ethanol extract were 0.06 mg/mL against Clostridium difficile and Listeria monocytogenes and 0.03 mg/mL against Staphylococcus aureus. Their inhibitory activities were not reduced by heat treatment or pH adjustment against C. difficile, L. monocytogenes, and S. aureus. Antimicrobial activities were higher in ethanol extract than in distilled water extract. These results support the potential use of Caesalpinia sappan L. ethanol extract as an antimicrobial agent or functional food components against Gram-positive bacteria.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1411-1417
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• 2010

In this study, we investigated the antioxidant and antibacterial activity of methanol extracts from 6 plants which were Chrysanthemum zawadskii Herb. var. latilobum (Maxim.) Kitamura (Gu-jeol-cho), Lavandula spica L. (Lavender), Rosmainus offcinals L. (Rosemary), Cymbopogon citrates (Lemongrass), Saussureae radix (Mok-hyang), Calendular officinalis L. (Calendular). Antioxidative effects of herbal extracts were measured by polyphenols, flavonoids contents and DPPH radical scavenging activity assay. We also evaluated the antibacterial activity against Staphylococcus aureus and Escherichia coli O157:H7. Methanol extracts from Gu-jeol-cho, lavender, rosemary and lemongrass showed high polyphenols contents as well as strong DPPH scavenging activity. In particular, rosemary extract contained highest polyphenol levels as $126.69{\pm}2.62{\mu}g/mg$ compared to other herbs. As for DPPH radical scavenging activities, $IC_{50}$ values of rosemary extracts were $6.23{\pm}0.58{\mu}g/mL$. The rosemary extracts also showed higher antibacterial effects against S. aureus and E. coli O157:H7. These results indicate that rosemary could be used as natural antioxidant and antibacterial agents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.769-777
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• 2004

A Helicobacter pylori urease inhibitor from Rubus coreanus Miquel has been isolated and partially characterized for aiming to Prevent H. pylori growth and decrease harmful accumulation of ammonia in human gastric mucosa. We screened urease inhibitory activities in 519 extracts library prepared by solvent extraction from 173 kinds of edible plants, medicinal herbs, herbs and seaweeds using a colorimetric urease assay system. As results of primary and secondary screening, 70% acetone extract of Rubus coreanus Miquel was selected as potent candidate, showing about 24% inhibitory activity. The acetone extract was sequentially partitioned into RCE/RCWI and RCB/RCW2 layers with ethyl acetate and butanol. The major active component in RCW2, water layer from butanol fractionation was revealed to be peptidic or proteinous substance by inhibitory activity determination after pronase digestion and periodate oxidation. RCW2-IIIc a was isolated by sequential column chromatography on DEAE-Toyopearl 650C, Butrl-Toyopearl 650M and Sephadex LH-20. The isolated urease inhibitor RCW2-IIIc $\alpha$, was highly pure proteinous substance with molecular weight of 13kDa by high-performance gel permeation liquid chromatography. RCW2-IIIc$\alpha$ has about 5 times higher inhibitory activity than 70％ acetone extract, showing high stability against heat treatment and peptic digestion.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.380-386
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• 1995

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 with Commelina communis L.. 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 29, 47, 36, and 24 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 were evidently depended upon the drying methods. 6,10,14-trimethylpentadecanone was regarded as the most abundant component in shady air dried samples, 6,10,14-trimethyl-2-pentadecanone in presteamed and shady air dried samples, neophytadiene in microwave dried samples, and ethyl acetate in freeze dried samples.

• Journal of Plant Biotechnology
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• v.48 no.2
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• pp.86-92
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• 2021

The present study aimed to evaluate the initiation, proliferation potential, and mass clonal production ability of a micropropagation system for banana through tissue culture. A total of 60 explants were cultured on basal media supplemented with various concentrations of BAP and NAA. Banana plants regenerated on MS basal medium (control) without the addition of BAP + NAA showed a significantly (P < 0.05) lower survival rate with no signs of shoots up to the end of the experimental period. The results further revealed that the performance in MSS-XI medium was almost 89%, followed by MSS-IX and MSS-X media, both of which showed performance up to 88%. In contrast, the performance in the MSS-XVI medium was less than 60%, at the less duration of time and highly shoot induction detected at MSS-XIII medium. The maximum number of shoots (4.9) was observed in the medium supplemented with growth adjuster MSS-XI, followed by the MSS-XII medium (4.5). Surprisingly, the best performance was observed for the MSR-VII medium approximately 16 days after initiation, while the lowest performance was observed with MSR-XI (approximately 31 days). The maximum rooting percentage (98%) was observed in the MSR-V to MSR-VIII media (98%), while the minimum rooting percentage was observed in MSR-XI (approximately 45%).

• International Journal of Oral Biology
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• v.36 no.2
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• pp.59-64
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• 2011

Anthocyanins are naturally occuring phytochemicals and the main components of the coloring of plants, flowers and fruits. They are known to elicit antioxidative, anti-inflammatory and cancer preventive activity. In this study, we investigated anthocyanins in black / yellow soybean seedcoats using different methods of detection - thin layer chromatography (TLC), capillary zone electrophoresis (CZE) and HPLC analysis. The anthocyanins in soybean seedcoats were extracted by five independent methods of extraction and the aglycons (anthocyanidins) of the corresponding anthocyanins were prepared by acid mediated hydrolysis. The anthocyanin / anthocyanidin in black soybean seedcoat showed characteristic TLC mobility, CZE electrophoretic retention and HPLC migration time while little of anthocyanins were detected from yellow soybean seedcoat. The extracted anthocyanins showed pH dependent retention time in CZE and spectral change in UV-Vis spectrum. HPLC analysis of the hydrolyzed extract of black soybean seedcoat identified the presence of four anthocyanidins. The major anthocyanin in black soybean seedcoat was cyanin (cyanidin-3-O-glucoside), with the relative order of anthocyanidin in cyanidin > delphinidin > petunidin > pelargonidin.

• Journal of Crop Science and Biotechnology
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• v.10 no.4
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• pp.281-286
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• 2007

Gibberellins are growth hormones that play a pivotal role in the growth and development of plants. Present investigations were carried to check the effect of nitrogen(N) and silicon(Si) on bioactive $GA_1$ and its immediate precursor $GA_{20}$ at different growth stages of two rice cultivars with different maturity traits. It was observed that the endogenous bioactive $GA_1$ level gradually increased during vegetative stage and anthesis stage of both Junghwabyeo(early flowering cultivar) and Daesanbyeo(late flowering cultivar). However, the $GA_1$ and $GA_{20}$ content start decreasing during the seed filling stage in both rice cultivars, which indicated a possible relationship of bioactive $GA_1$ and floral development. Our results also confirmed that early 13-hydroxylation pathway was operated at all developmental stages of rice plant. Variation in the levels of the endogenous gibberellins in rice shoots were measured by GCMS-SIM using $^2H_2$-labeled gibberellins as internal standards. Combined application of N and Si enhanced growth parameters and reduced lodging index of both rice cultivars. It was thus concluded that the level of physiologically active $GA_1$ increased during vegetative and early reproductive stage, but starts declining at seed filling stage.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.1-7
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• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.