• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1193-1198
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• 2003

The effects of preferment levels prepared with lactic acid bacteria isolated from kimchi on the quality of white pan bread were studied. The aim was to investigate how preferment influenced the baking-technological, textural, and sensory properties of white pan bread. During the process of making white pan bread, the pH decreased as the preferment levels increased, whereas the titratable acidity increased. The loaf specific volume increased from 4.66 to $5.59\;cm^3/g$ as preferment content increased from $10%{\sim}25%$. The moisture content and water activity of the bread ranged from 40.77 to 41.49%, and 0.961 to 0.966, respectively, indicating that no appreciable differences were related with the preferment levels (p<0.05). The textural characteristics of white pan bread were highly correlated with the amount of preferment added. White pan bread containing preferment showed a decrease in hardness and gumminess, and an increase in springiness. The color of white pan bread was not significantly different from that of the control. In sensory evaluation, the values for volume, springiness, and umami were highest in the white pan bread with 20% preferment, and the sour and umami tastes increased with the amount of preferment.

• Journal of Ginseng Research
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• v.22 no.1
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• pp.1-10
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• 1998

In the present study, to determine whether the antioxidative components of Korean red ginseng protect against radiation damage and the possible relationship among the radioprotective effects and antioxidant actions, the effects of total saponin (200 mg/kg, ip) and lipophilic fraction (200 mg/kg, oral) preferment of mice on the survival ratio, major antioxidant enzymes (SOD, catalase and glutathione peroxidase) activities, glutathione levels and lipid peroxidation in the liver were exiled for 2 weeks after whole ${\gamma}$-body ${\gamma}$-irradiation (6.5 Gy). The 30-day survival ratio increased from 10% to 57% and 40% for mice treated with total saponin and lipophilic fraction, respectively. On day 14 after ${\gamma}$-irradiation, the ginseng total saponin pretreatment produced a slight increase of antioxidant enzymes activities and significantly Increased reduced glutathione (GSH) contents (p<0.05) in the liver compared with non-treated group. Pretreatment with ginseng total saponin significantly deceased GSSG/total GSH ratio (p<0.05) without change of GSSG in the liver and inhibited the radiation-induced incense in the hepatic malondialdehyde levels. (p<0.05) In these results, GSH plays an important role in the liver in several detoxifications and the reduction of lipid peroxides. Thus, it appears that total saponin of red ginseng exerts its radioprotective effect by accelerating the production of endogenous antioxidants, such as glutathione from radiation induced damages and thereby oxygen free radicals.