• Asian Pacific Journal of Cancer Prevention
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• v.16 no.9
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• pp.3779-3783
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• 2015

Dietary prevention has been known to reduce breast cancer risk. Sesamin is one of the major components in sesame seeds and has been widely studied and proven to have anti-proliferation and anti-angiogenic effects on cancer cells. In this study, the influence of sesamin was tested in the human breast cancer MCF-7 cell line for cell viability (MTT assay) and cell cycling (flow cytometry). Results showed that sesamin dose-dependently (1, 10 and $50{\mu}M$) reduced the cell viability and increased LDH release and apoptosis (TUNEL assay). In addition, there was a significant increase of sub-G1 phase arrest in the cell cycle after sesamin treatment. Furthermore, sesamin increased the expression of apoptotic markers of Bax, caspase-3, and cell cycle control proteins, p53 and checkpoint kinase 2. Taken together, these results suggested that sesamin might be used as a dietary supplement f or prevention of breast cancer by modulating apoptotic signal pathways and inhibiting tumor cell growth.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.361-372
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• 2017

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400's to the 1800's was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

• Journal of the Korean Home Economics Association
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• v.34 no.2
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• pp.283-302
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• 1996

The Umsikbup is a book of Korean woman's life in the Yi-dynasty which published in middle of nineteenth century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in umsikbup as followings ; The stape foods are Bab (boiled cooked rice) 1, Myons (noodles) 4 and Mandu 5 kinds. The side dishes are Guk (soup) 3, Sinsollo 1, Jim 9, Jijim 1, Nooruemi 6, Sun 2, Po 3, Muchim 1, Jabans 3, Jockpyuns 2, Pyunyuk 1, Chae 2, and Kimchi 1 kinds. Thare are D'ock 22, Kwajung 46, Beverages 9 and alcohol are 4 kinds. There are many kinds of Dasikk of the Kwajung in the Umsikbup than no other cooking books. The seasonings are soybean sauce 5, honey 6, oil 4 and sesame seeds 3, ect. There are the description of food types in the seasonal variation and also there are the wisdom of life and avoiding food ; toxic meats, fishes, vegetables and fruits in the taboo food. There are most of Kwajung in the Chanhap (food packed in nest of boxes) in addition to beverages, D'ock, Mandu, decoration methods in the seasonal variation. There are many food making terms which are 163 kinds of prepared cooking term 27 kinds of cutting terms and 17 kinds of boiling terms. And 18 kinds of expression of taste can be seen in this book. There are 24 kinds of table were and cooking kitchen utensils, but many of them came to usefulness 12 kinds of measuring units are very non-scientific because that is not by weight but by bulk or volume.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.543-551
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• 2022

There has been increased interest in lignans due to their potential effect in reducing the risk of developing several diseases. To evaluate lignan contents, sensitive and accurate methods should be developed for their quantification in food. The present study aimed to validate a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the quantification of 5 lignans: lariciresinol (Lar), matairesinol (Mat), pinoresinol (Pin), secoisolariciresinol (Seco), and syringaresinol (Syr). The validation included selectivity, linearity, recovery, accuracy, and precision. The method was proved to be specific, with a linear response (R²≥0.99). The limits of detection were 0.040~0.765 ㎍/100 g and the limits of quantification were 0.114~1.532 ㎍/100 g. Recoveries were 90.588~109.053% for black sesame powder. Relative standard deviations of repeatability and reproducibility were below 5%. Total lignan contents of roasted coffee bean, oat, and blacksoy bean were 105.702 ㎍/100 g, 78.965 ㎍/100 g, and 165.521 ㎍/100 g, respectively. These results showed that LC-MS/MS analysis would be effective in producing acceptable sensitivity, accuracy, and precision in five lignan analyses.

• The Korea Journal of Herbology
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• v.28 no.2
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• pp.1-7
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• 2013

Objectives : Sesamin, a major lignan in sesame seeds, has been reported to have neuroprotective effects against in vitro ischemia and in vivo MCAo-reperfusion cerebral ischemia model, however, there is no reports in an in vivo global cerebral ischemia model. The purpose of the study was to investigate the neuroprotective effect of sesamin in global cerebral ischemia induced by four-vessel occlusion (4-VO) in rats through inhibition of microglial activation in this model. Methods : The neuroprotective effects were investigated using a 10 min of 4-VO ischemia rat model by measuring intact pyramidal neurons in the CA1 region of the hippocampus using Nissle staining. The antiinflammatory or reducing neurotoxicity effect was investigated using immunohistochemisty, RT-PCR and western blot analysis of inflammatory or neurotoxic mediators. Results : Intraperitoneal injection of sesamin at doses of 0.3, 1.0, 3.0, and 10.0 mg/kg at 0 min and 90 min after ischemia conferred 26.6%, 30.1%, 42.5%, and 30.5% neuroprotection, respectively, compared to the vehicle-treated control group. A 3.0 mg/kg dose of sesamin inhibited microglia activation and consequently, cyclooxygenase-2, inducible nitric oxide, and interleukine-$1{\beta}$ expressions at 48 h after reperfusion. Conclusions : Sesamin protects neuronal cell death through inhibition of microglial activation or the production of neurotoxic metabolites and proinflammatory mediators by microglia such as COX-2, iNOS and IL-$1{\beta}$ in global cerebral ischemia.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.7
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• pp.652-657
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• 2006

Combining ability and heterosis for $F_{1}$ population obtained $5{\times}5$ half diallel cross in sesame were estimated for six quantitative characters. The parental varieties used for diallel cross were Yangbaek and Ansan of normal type, Suwon 177 and 195 of placenta adhesion type (PA) and SIG960320-5-1-1 of indehiscent type (ID). PA and ID type are shattering-resistant sesames and Yangbaek and Ansan are shattering sesames. The high heterosis of $F_{1}$ hybrids was expressed in the number of capsules per plant (NC), grain yield per plant (GY) and number of branches per plant (NB). Shattering.ate (SR) showed high positive heterosis toward increase of seeds shattering in all the combination of $F_{1}$ generation which was presumed because the characters connected with shattering resistance of seeds were governed by recessive gene. At the analysis of combining ability, highly significant general combining ability (GCA) effects were observed on all the characters in $F_{1}$ generation, significant specific combining ability (SCA) effects were observed on the NC, GY and SR. GCA variances were greater than SCA variance, which suggested that additive gene effects were greater than other nonadditive gene effects. Considering the estimated GCA effects, Suwon 195 (PA type) was found to be good parent for SR and GY, SIG960320-5-1-1 (ID type) was poor for GY and plant height. SCA effect for NC was great in Yangbaek/Suwon 195, SCA for GY was great in Ansan/SIG960320-5-1-1, and SCA for decrease of SR was great in Ansan/Suwon177.

• Korean Journal of Soil Science and Fertilizer
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• v.26 no.4
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• pp.271-277
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• 1993

An antagonistic bacteria was isolated from rhiaosphere of pepper and corn and identified as Bacillus (B.) subtilis. These B. subtilis B-5 was transformed and marked with the plasmid pCPP4 which possess neomycine resistan. gene. The marked stranins showed growth inhibition to Rhizoctonia (R.) solani, Fusarium (F.) solani, and F. oxysporum in vitro, and were used in studying growth promoting effects on sesame and cabbage. All the identified strains utilize glucose, sucrose, fructose, lactose, mannitol and sorbitol as carbon source, but not rhamnose, and the marked strains also showed characteristics similar to wild-type strains. Germination rate of chinese cabbage and sesame seeds was increased by about 10% or more in the plot to which these strains were inoculated and the effect was higher in soil than in petri dish. The early growth promoting effects of these strains appeared higher, as compared with control plot, in the plots to which B. subtilis B-5 and pathogenic fungi was inoculated together. When the marked strains, B. subtilis B-5NEOr, were inoculated in the rhizosphere of chinese cabbage and sesame with $1.1{\times}10^8CFU/g$ dry soil, the number of inoculated strain was decreased slowly to the level of $10^5{\sim}10^6CFU/g$ dry soil after 4 weeks and the number of Pseudomonas spp. maintanied the level of $10^5CFU/g$ dry soil throught total period, but the number of fungi was decreased rapidly from the early level of $10^8CFU/g$ dry soil to $10^3CFU/g$ dry soil after 4 weeks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1211-1219
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• 2013

Dasik is a kind of traditional Korean dessert, which has polysaccharides as the major base. Dasik was prepared using rice and various ingredients and its antioxidant properties were determined. In addition, textural changes and sensory evaluation were conducted on Dasik during 7-day storage at $4^{\circ}C$. Dasik containing brown rice, red ginseng, and rice bran oil showed higher radical scavenging ability, reducing power, total flavonoid, and total phenolic contents among tested rice-based samples. Dasik prepared using black sesame seeds showed the highest radical scavenging ability and reducing power compared to rice-based Dasik. In sensory evaluation, 10 trained panelists found that hardness of the rice-based Omija Dasik sample increased significantly (P<0.05) while moistness and softness attributes decreased as the storage period of Dasik increased. The roasted bean Dasik and black sesame Dasik samples were evaluated similarly and their moistness decreased significantly (P<0.05) with longer storage period. The overall and texture acceptability of the rice-based Omija Dasik and the roasted bean Dasik samples decreased significantly (P<0.05), and scores of willingness to try again of the rice-based Omija Dasik decreased as the storage period of Dasik increased. Positive or negative correlations among the results from sensory evaluation and textural analysis were observed in Dasik.

• Korean Journal of Food Science and Technology
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• v.10 no.4
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• pp.404-408
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• 1978

This experiment was carried out to study the characteristics and composition of the oil extracted from elder berry seeds. The results obtained were summarized as follows. 1. The elder berry fruits are composed of $1.56%{\sim}2.50%$ crude lipid, $2.50{\sim}6.10%$ crude protein, $0.7{\sim}1.3%$ crude ash, 0.73% pectin and the fresh whole fruits bore $6{\sim}7%$ of its seeds on weight basis. 2. The hot pressed oil had similar flavor and taste to sesame oil, and cold, pressed one, to olive oil. Its iodine value ranged $95{\sim}110$, and its oil extraction rate from seed $26.18{\sim}26.55%$. 3. The elder berry seed oil contained a high level of essential fatty acids, and the oil seed cakes, $12.65{\sim}18.65%$ of crude protein. These may be utilized as concentrated fodder for livestock.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.12-18
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• 2012

The aim of this study is to look at how pepper was used in traditional medicine. In other words, this study aims to take a look at the process by which the medicinal nature & efficacy of pepper in traditional society was perceived and arranged through the aspects of the use of pepper as an exotic crop for treating diseases. This study investigated cases of using pepper for medical treatments by referring to books on traditional medicine in Korea. The old records about pepper are mainly in empirical medical books from the late Chosun dynasty. Nevertheless, the records about pepper tend to decrease in medical text as time goes by. Such a phenomenon can be attributable to the fact that people began to use pepper for daily food life rather than for medicinal purposes. Pepper was used mostly for digestive trouble such as vomiting, diarrhea, and stomachaches, and it was also applied to mental and aching diseases caused by the sound of body fluids remaining in the stomach. In addition, there were many cases where pepper was used externally for surgical disorders. Such symptoms for treatment are linked to, or in a complementary relationship with, research results in modern times. Boiled pepper was generally taken in the traditional herbal decoction method, and in the case of surgical diseases, it was applied externally. The cases of using old pepper, using pepper with seeds or without seeds, and using pepper mixed with sesame oil belong to a sort of herbal medicine processing, which usually aimed at changing the medicinal nature of pepper. In addition, in relation to the eating habits at that time, pepper was used as seasoning and to make red pepper paste with or without vinegar. There are two words used for pepper in the medical textbooks, 苦椒 (gocho) and 烈棗 (yeoljo). These words are translated into Korean as gochu, so we can identify this word as a nickname for pepper.