• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.118-122
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• 2002

Some physiological functionalities of Korean traditional liquors were characterized. Inhibitory activity against angiotensin-converting enzyme was 87.2% in Chunla-Do So-ju, 85.2% in Kyunggi-Do 2D-ju, and 85.9% in Chungcheong-Do DO-ju, Kyunggi-Do HO-ju, SA-ju, and Chunla-Do SO-ju had high fibrinolytic activity. SOD-like activity and electron donating ability were 70.7% in Kyunggi-Do OK-ju and 85.5% in Chungcheong-Do SA-ju, restectively. The highest tyrosinase inhibitory activity was shown in Kyungsang-Do KO-ju. High nitrite scavenging activity was detected in Chunla-Do To-ju.

• The Korean Journal of Mycology
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• v.40 no.1
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• pp.60-64
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• 2012

Physiological functionalities of culture concentrates from various fungi were investigated. The culture concentrates from Saccharomyces cerevisiae Y277-3 showed the highest tyrosinase inhibitory activity of 42.7%. Among mold physiological functionalities, the culture concentrates from Aspergillus orygae CN20-3-1-4 showed the highest antioxidant activity of 15.8%. The other functionalities of fungi were very low or not detected. The intracellular tyrosinase inhibitor from Saccharomyces cerevisiae Y277-3, which showed the highest physiological functionalities was maximally produced when the strain was cultured in PD broth at $30^{\circ}C$ for 24 h.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2005.06a
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• pp.185-186
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• 2005

• The Korean Journal of Mycology
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• v.41 no.1
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• pp.33-37
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• 2013

To develop the functional pear fruitlet product, we prepared fermented pear fruitlet product (FPFP) from mixed fermentation of Saccharomyces cerevisiae, Kluyveromyces fragilis and Lactobacillus plantarum. Then, we investigated their several physiological functionalities. Among several physiological functionalities, antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity of the FPFP was the highest of 87.4% and its antioxidant activity was also showed 69.6%. FPFP from mixed fermentation by yeasts and Lactobacillus plantarum after thawing of frozen pear at $20^{\circ}C$ showed higher physiological functionalities than those of single fermentation by Saccharomyces cerevisiae or Bacillus subtilis after $40^{\circ}C$ of thawing.

• Korean Journal of Medicinal Crop Science
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• v.19 no.6
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• pp.478-483
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• 2011

The goal of this study was to investigate the nutritional characteristics and physiological functionality of Liriope tuber for development of new bioactive compound from Liriope tuber. Crude protein and carbohydrate contents of Chenogsim were 9.25% and 77.98%, respectively and crude protein, 9.86% and carbohydrate, 79.08% were also contained in Liriope tuber No.1. Both of Liriope tubers were showed very high contents of sucrose (Cheongsim; 4.08%, Liriope tuber No.1; 4.91%), oxalic acid (0.98%, 0.86%) and glutamic acid (3.736 g/100 g, 4,196 g/100 g). Among several physiological functionalities, tyrosinase inhibitory activity were showed very high 86.4% in Cheongsim and 82.02% in Liriope tuber No.1, respectively.

• Food Science and Industry
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• v.44 no.4
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• pp.2-11
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• 2011

• International journal of advanced smart convergence
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• v.7 no.2
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• pp.38-46
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• 2018

This study proceeded an experiment that can increase such physiological properties of heated radish extract. During the extraction of radish, including the byproduct, an increase in antioxidant properties of radish according the heating temperature was performed. Upon the extracts of radish bark and radish green extract(mucheong), the physiological functionalities and antioxidant activity were investigated. As a result, the color of radish ethanol extract in dependence of heating temperature, showed light brown color at low heating temperature and black color from $150^{\circ}C$. The total polyphenol content significantly increased as a result of heat treatment; 6.7 times and 22 times higher than the control at $110^{\circ}C$ and $150^{\circ}C$, respectively. DPPH radical scavenging ability and antioxidant property increased with increasing heating temperature; in comparison to heat-treated radish at $110^{\circ}C$ and $150^{\circ}C$, $IC_{50}$ decreased by 1/22 times. $IC_{50}$ of the control was 23times higher than $150^{\circ}C$ heat treated radish (Control $IC_{50}$:130.305). According to the graph that represents ABTS activity, antioxidant activity increased in dependence of heat treatment likewise to the total polyphenol content and DDPH radical scavenging activity. Upon heat treatment at $150^{\circ}C$, antioxidant activity in consequence of ABTS assay increased 23 times higher than the control.

• Microbiology and Biotechnology Letters
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• v.40 no.4
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• pp.325-332
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• 2012

The goal of this study was to characterize the physicochemical properties, lactic acid bacteria and physiological functionality of Korean commercial Makgeolli. We collected 60 kinds of raw and pasteurized Makgeolli commercially available in Korea. Their physicochemical properties, lactic acid bacteria content and physiological functionalities were determined. In the commercial raw Makgeolli, ethanol and residual sugar content ranged from 3.6% to 9.6% and 0.20% to 4.52%, respectively. Furthermore, the raw Makgeolli contained 3.50 to 101.9 mg% of amino nitrogen. In the pasteurized Makgeolli, ethanol content ranged from 4.0% to 7.0% and their residual sugar content were 0.98% to 7.57%. The raw Makgeolli contained 2.0 $ent^3$~1.2 $ine^8$ CFU/mL of lactic acid bacteria. Among several functionalities, the antihypertensive angiotensin I-converting enzyme inhibitory activities of EDS-14 raw Makgeolli and PWR-12 pasteurized Makgeolli were very high, at 89.9% and 87.0% respectively. The other functionalities were seen to be below 30% or not detectable. The ${\beta}$-Glucan contents of the raw and pasteurized Makgeolli were noted as average, at 14.1% and 14.6%, respectively.

• BMB Reports
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• v.52 no.1
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• pp.3-4
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• 2019

Cellular senescence is defined as a state of stable cell cycle exit in response to various stimuli, which include both cytotoxic stress and physiological cues. In addition to the core non-proliferative aspect, senescence is associated with diverse functionalities, which contribute to the role of senescence in a wide range of pathological and physiological processes. Such functionality is often mediated by the capability of senescent cells to communicate with their surroundings. Emerging evidence suggests that senescence is not a single entity, but a dynamic and heterogeneous collective phenotype. Understanding the diverse nature of senescence should provide insights into the complexity of tissue homeostasis and its disruption, such as in aging and tumorigenesis.

• Proceedings of the Korean Society of Crop Science Conference
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• 2018.04a
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• pp.196-196
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• 2018