• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.75-75
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• 2020

Potatoes were first introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's food. Potatoes were first introduced into Europe in the 16th century and Korea in the early 19th century. Potatoes have a short growing season, high production per unit area, relatively strong environmental adaptability, and are cultivated in more than 130 countries around the world. It is the world's fourth-largest crop, following rice, wheat, bean and maize. In the nutritional aspects, potatoes contain abundant vitamins and minerals, as well as an assortment of phytochemicals such as carotenoids and natural phenols. Due to the high content of potato functional compounds, it has known that potatoes are effective in the prevention of various human diseases. In particular, the potato contains a large amount of polar compounds, including the saponin in the polar compounds, and the physiological activity of the saponins, such as immunity enhancement, antioxidant and anti-inflammatory is known. In this study, the antioxidative activity of polar compounds from five potatoes was examined by cell based anti-oxidation assay. The smallest amount of ROS(Reactive oxygen species) was generated when the compound was derived from 'Haryung' and 'hongyoung' and strong SOD(Superoxide dismutase) activity was observed in 'Sumi' and 'Jayoung'. The results of this study reveal the antioxidative effect of polar compounds extracted from various kind of potatoes, which will enable the acquisition of new bioactive candidates and the establishment of new profit generation models for farmers

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.12-17
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• 2008

Douchi, a popular seasoning agent in Chinese dishes prepared by the Aspergillus oryzae fermentation of black beans, was subjected to supercritical fluid extraction (SFE) and gas chromatography-mass spectrometry analysis for its volatile components. A total of 73 components were identified in two commercial brands, which were positively confirmed and quantified. Among the common components in the two brands were 18 acids, 12 alcohols, 11 aldehydes, 9 esters, 1 furan, 11 other oxygen-containing compounds, 4 pyrazines, 2 pyridines and 5 miscellaneous compounds. The most abundant components found were acetic acid, benzoic acid, 2,6-dimethylpyrazine, 2-piperidinone, 3-methylbutanoic acid, maltol, 4-ethylphenol, 2-methylpropanoic acid, butanoic acid, 2-pyrrolidinone, all fatty acids and some esters.

• Journal of Life Science
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• v.9 no.6
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• pp.743-752
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• 1999

The purpose of the paper is to explore the current knowledge on the nutritional evaluation, cholesterol-lowering effect and antitumor activity of kimchi and its ingredients(Korean cabbage, garlic, red pepper powder, ginger and onion). Kimchi contains high contents of nutrients such as vitamins(ascorbic acid, $\beta$-carotene and vitamin B complex), minerals(calcium, potassium, iron and phosphorous), essential amino acids and dietary fiber. Kimch also contains high levels of lactic acid bacteria, allicin, capsaicin, organic acid, phenol compounds, flavonoid and sulfur compounds. The dietary fiber and lactic acid bacteria isolated from kimchi are effective in improving intestinal microflora of human. Isoluble dietary fiber shows anticancer activity, but soluble dietary fiber shows hypocholesterolemic effect. Lactic acid bacteria isolated from kimchi acts as a hypocholesterolemic or anticancer agent. A major ingredient of kimchi is mainly cruciferous and allium family vegetables, which were also reported to prevent cancer and atherosclerosis. It is suggested that kimchi is important not only as one of the traditional fermented Korean food but also as therapeutic agent for carcinogenesis and hypercholesterolemic state.

• Journal of the Korean Institute of Landscape Architecture
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• v.20 no.3
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• pp.57-63
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• 1992

The present investigation was undertaken to determine if CO2 enrichment promoted rooting and subsequent growth of Lagerstroemia indica L. cuttings. Cutting were taken from the one-year-old semihardwood twigs, and rooted in enclosed propagation frame with enriched CO2 levels (500-2000ppm) regulated by a gas monitor. The base of each cutting was dippid from 500 to 4000ppm naphthalenacetic acid. Roothing was determined after 3 months. CO2 enrichment during roothing increased the rooting percentage and number of roots per cutting, but nontreated cuttings rooted in low percentages producing one or two roots. The length of new shoots and dry weight of whole cuttings in CO2 enrichment were significantly greater than those of the atmospheric controls. The organic and inorganic compounds concentraion were measured as an indication of nutritional state in whole cuttings. As a result of CO2 enrichment, carbohydrate, protein and inorganic compounds(total nitrogen, P2O5, K2O, CaO, MgO) concentration were higher than controls.

• Journal of Dairy Science and Biotechnology
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• v.38 no.4
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• pp.189-196
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• 2020

Milk proteins, such as casein and whey protein, exhibit significant potential as natural emulsifiers for the preparation and stabilization of emulsion-based delivery systems. This can be attributed to their unique functional properties, such as the amphiphilic nature, GRAS (generally recognized as safe) status, high nutritional value, and viscoelastic film-forming ability around oil droplets. In addition, milk protein has been used as a coating material in emulsion-based delivery systems to protect bioactive compounds during food processing and storage owing to its unique functional properties. These properties include the ability to bind lipophilic bioactive compounds and antioxidant activity. In this review, we present the use of milk proteins as emulsifiers for the formation of emulsions and food applications of milk protein-stabilized emulsion delivery systems.

• Applied Biological Chemistry
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• v.24 no.4
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• pp.207-212
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• 1981

Nutritional evaluation of nitrogen compounds of soybean and soybean sprout in various growth conditions various conditions was conducted by feeding Sprague-Dawley strain of albino rat and was correlated with chemical evaluation. food intake and PER also showed the same trend as weight gain. Average body fyeight gain showed significant positive correlation with essential amino acid index (EAAI) $(r=0.996^{**})$ and requirement index (RI) $(r=0.988^{**})$. According to EAAI and RI, quality of soybean sprout was in order of Soybean-heated, 4 days soybean sprout (S.S.) cotyledon, 4 days S.S heated, 8 days S.S heated and 4 days S.S axis heated. Process of soybean sprout (4 days growing at $25^{\circ}C$) caused quantitative loss of soybean protein by 4.5%, and quantitative loss of 11% (EAAI basis) in chemical evaluation while protein efficiency loss of 7% (PER basis) and overall nutritional loss of 18% (weight gain basis).

• Proceedings of the Korean Society of Toxicology Conference
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• 2001.10a
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• pp.10-10
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• 2001

Selenium is an essential nutritional element for several animal species and human. It has been also seen, that low levels of selenium in the diet can cause many diseases. This metalloid was defined like a "double face" element because it possesses antioxidant, antimutagen, anticarcinogen but also mutagenic and carcinogenic effects. The most important metabolic role of selenium in the animal species is its presence in the Glutathione Peroxidase(GSH-Px). (omitted)

• Preventive Nutrition and Food Science
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• v.15 no.2
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• pp.113-119
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• 2010

The aim of this study was to investigate changes in 7 nutritional components (fatty acid, protein, fat, ash, total dietary fiber (TDF), $\gamma$-aminobutyric acid (GABA), and $\gamma$-oryzanol) of paddy rice (PR) and brown rice (BR) throughout the germination process, as measured at different shoot lengths (10 mm, 20 mm, and 30 mm). With the increase of shoot length, the nutritional components' concentrations increased, as compared to the concentrations measured before germination. Moreover, BR exhibited higher GABA, $\gamma$-oryzanol, and protein than PR. Among the components, TDF, GABA, and $\gamma$-oryzanol showed significant concentration differences throughout germination, while the others exhibited only slight variations. In particular, GABA and $\gamma$-oryzanol were predominantly increased in grains of 10 mm shoot length. These compounds might prove to be important factors from germinated rice. Additionally, the germinated cultivar 'Keunnun' might also prove to be a very important food source, owing to its high GABA and $\gamma$-oryzanol contents. These results suggest that variations in nutritional components related to the increase of shoot length may prove to be important when considering the beneficial aspects of rice on human health.

• Preventive Nutrition and Food Science
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• v.17 no.2
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• pp.141-151
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• 2012

The objectives of this research were to evaluate antioxidant activities and nutritional components, including phenolic acid, catechin, organic acid, sugar, and amino acid, of persimmon juice from persimmons grown in different regions around Korea. Persimmon (Diospyros kaki) exhibits potent antioxidant effects in DPPH, ABTS, reducing power, and FRAP methods of analysis. The levels of nutritional constituents showed significant differences among all the samples. In particular, tartaric acid, glucose, gallic acid, epicatechin gallate and aspartic acid were observed to be the predominant component for each of their general chemical groups, with total average contents of 1876.51 mg/kg, 62.69 g/kg, 12.73 mg/kg, 208.99 mg/kg, and 31.84 mg/100 g, respectively. Interestingly, persimmons from the Hadong region presented the highest sugar (130.60 g/kg), phenolic acid (42.27 mg/kg), and catechin (527.97 mg/kg) contents in comparison with other regional samples. Moreover, this location exhibited the greatest antioxidant activity with highest total phenolic (298.01 mg GAE/kg) and flavonoid (32.11 mg/kg RE) contents. Our results suggest that strong antioxidant activities of persimmons correlate with high phenolic acid and catechin contents, particularly gallic acid and epicatechin gallate. Additionally, these two compounds may be key factors when considering the useful ingredients of persimmon.

• Journal of Mushroom
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• v.12 no.1
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• pp.73-76
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• 2014

Nutritional and functional components, such as approximate, and volatile flavor compounds, ergosterol and proximate analysis of artificially cultivated Neolentinus lepideus were analyzed. The common elements of N. lepideus were analyzed to have 6.3% crude ash, 19.1% crude protein, 1.9% crude fat, and 8.9% crude fiber, respectively. The volatile flavor compounds of N. lepideus were characterized as 3-Octanone, 3-Octanol and 1-Octanol. The ergosterol content of N. lepideus was shown to be 145.9 ppm.