• 생약학회지
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• 제22권1호
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• pp.1-12
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• 1991

Nearly 50 highly sweet substances have been isolated and structurally characterized from green plants, and such compounds comprise mainly various types of terpenoids, flavonoids, and proteins. Among the sweet substances that have been studied as constituents of North and South American medicinal plants are the sesquiterpene, hernandulcin, the triterpene glycosides, abrusosides A-D, the steroidal saponins, polypodosides A and B, and the dihydroflavonol, dihydroquercetin-3-acetate. In addition, safety studies have been performed on the potently sweet substance, stevioside, from the 'sweet herb of Paraguay' (Stevia rebaudiana), a compound now produced on a commercial scale.

• Preventive Nutrition and Food Science
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• 제7권4호
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• pp.405-410
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• 2002

Rice wine was prepared with medicinal plants or plant extracts to obtain a value added nutritious alcoholic tonics. Powders of ten medicinal plants (PTM) or aqueous extracts prepared from them (ATM) were added during the initial stage of fermentation. Aroma compounds of rice wine (control) and wines containing PTM or ATM were isolated by liquid-liquid continuous solvent extraction (LLCSE) and analyzed by gas chromatography-olfactometry and aroma extract dilution analysis (AEDA). Desirable aroma compounds: acetaldehyde (sweet, ethereal), benzaldehyde (sweet, fragrant), ethyl acetate (sweet) and ethyl octanoate (sweet, ethanolic) had the highest log$_3$-flavor dilution (FD) factors in ATM. Results of sensory evaluation demonstrated that intensities of undesirable aroma attributes, such as koji and yeasty notes in control, and raw medicinal herb notes in PTM, were lowest in wine with ATM. Wines made with ATM had the most attractive aroma attributes among the three different traditional Korean medicinal wines.

• Plant Resources
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• 제7권3호
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• pp.200-205
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• 2004

Sweet potato infected with a viral disease (SPFMV) showed irregular chlorotic patterns, so called feathering associated with faint or distinct ring spots that have purple-pigmented borders. SPFMV was eliminated from sweet potato plants using meristem tip culture. MS medium supplemented with BAP (2mg/L) and NAA (0.05 mg/L) was used for shoot proliferation and 1/2 MS medium for rooting of the plants. Highest percentage of regenerated plants (60%) was obtained from the optimum size (0.3-0.5mm) meristem tips. Of these, 60% plants were found negative for SPFMV by RT-PCR. Virus detection by RT-PCR was found to be a reliable method. Meristem-tip culture to produce SPFMV-free quality sweet potato and virus detection by RT-PCR is an efficient, time saving and reliable method for production of SPFMV-free tissue culture raised plants.

• 한국약용작물학회지
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• 제4권1호
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• pp.31-37
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• 1996

광릉쥐오줌풀 뿌리의 정유성분 조성 및 정유의 특성을 더욱 정밀하게 조사하기 위하여 수증기 증류에 의해 얻어진 정유성분을 산성, 페놀성, 염기성 및 중성성분 분획으로 분리하여 분획별 향의 관능평가 및 분획물의 조성을 조사한 결과는 다음과 같다. 1. 광릉쥐오줌풀 뿌리의 정유성분분획물 각각의 조성은 중성성분 분획물 92%, 산성성분 분획물 6%, 염기성성분 및 페놀분획물은 각각 1% 미만이며 각 분획물의 향특성은 중성성분 분획은 sweet-balsamic, woody, musky, medicinal 향이며 산성성분 분획은 sweat-socks, valeric-like, cheese-like 향이었다. 2. 중성성분분획물을 용매의 극성을 달리하여 분획한 결과 용출 용매별 분획 비율은 ethyl ether분획물이 44%, pentane : ethyl ether분획물 34%, pentane과 methanol분획물은 각각 11%였다. 분획별 향 특성은 ethyl ether 분획물은 woody, medicinal 향이며 pentane :. ethyl ether 분획물은 sweet-balsamic, woody, herb-like향 특성을 나타내었다. 극성을 달리한 용출용매별 분획물에서 확인된 성분은 ethyl ether 분획물에서 valeranone 등 12종, pentane : ethyl ether(9 : 1) 분획물에서는 bornyl acetate등 26종, pentane 분획물에서 camphene등 43종을 확인하였다. 3. 산성성분분획에서는 n-butanoic acid 외 44종을 확인하였고 그 중 양적으로 많은 성분은 3-methyl butanoic acid 42.1%, dimethoxy-2-propanoic acid 11.5%, 5-ethyldihydro-2H-furanone 5.7% 등 이었다.

• Archives of Pharmacal Research
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• 제25권6호
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• pp.725-746
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• 2002

The demand for new alternative "low calorie" sweeteners for dietetic and diabetic purposes has increased worldwide. Although the currently developed and commercially used highly sweet sucrose substitutes are mostly synthetic compounds, the search for such compounds from natural sources is continuing. As of mid-2002, over 100 plant-derived sweet compounds of 20 major structural types had been reported, and were isolated from more than 25 different families of green plants. Several of these highly sweet natural products are marketed as sweeteners or flavoring agents in some countries as pure compounds, compound mixtures, or refined extracts. These highly sweet natural substances are reviewed herein.

• 동아시아식생활학회지
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• 제14권3호
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• pp.187-195
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• 2004

This study was conducted to figure out the nutritional nature of seafoods categorized according to the medicinal effects and the usages introduced in Lim-Won-Sib-Rheuk.-Ji, one of the well-known encyclopedias published during the Chosun Dynasty. They were compared with those introduced in other cooking books in order to find out how they were used in the diet of real-life. The seafoods of the book were first categorized into the fish 20, the mollusk 5, the crustacea 4, and the shellfish 7, and reptile according to the biological taxonomy, and then each one was reviewed in terms of the taste and the food-nature. Generally, the fishes had the sweet taste; the crustacea and the shellfish the salty or sour in addition to the sweet taste; none of them were bitter or hot. Most of them had the mild nature; seven of them were regarded as warm; four as cool; one as cold from the standpoint of the traditional medicine. The food-nature of seafoods was closely related with the medicinal effects on the human body. These seafoods were characteristically used in daily dietary life as well as the medical applications; used as the side-dishes rather than the main-dishes. The cooking methods of boiling, steaming, and baking were preferred to drying and stewing. The preservation methods favored were the fermentation, drying and salting. These cooking and preservation methods were believed to reflect the nature of the seafoods to manifest the medicinal effects.

• 한국약용작물학회지
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• 제17권2호
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• pp.121-124
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• 2009

This study was performed to compare alcohol fermentation ability and saccharification of potatoes and sweet potatoes. Cooperated with ultrasonification process is not contain pass through cook process, but contain process using ulrasonification instead cook process. In result of sugar contents measurements sweet potato and potato was highest of a family at 6 hours fermentation, and it showed the highest sugar contents as each 11.5 brix, 10.4 brix. In result of alcohol contents measurements of sweet potato and potato, highest of a family in 4 days, and it showed th highest alcohol contents as each 8.2, 6.0%. Finally complex enzymes II process revealed similar activities like cook process.

• 한국식품과학회지
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• 제34권4호
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• pp.673-677
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• 2002

자색고구마를 이용한 새로운 고부가가치의 전통민속주를 개발하기 위하여 먼저 알콜 발효 조건을 검토하였다. 20%의 중자 자색고구마를 함유한 덧밥에 누룩을 10% 첨가하고 Saccharomyces cerevisiae를 이용하여 제조한 주모를 첨가한 후 $25^{\circ}C$에서 15일간 발효시켰을 때 가장 많은 15.4%의 에탄올이 생성되었다. 그러나 10% 자색고구마를 첨가하여 $25^{\circ}C$에서 10일 발효시켰을 때도 약 14.8%의 에탄올이 생성되어 경제적 측면에서 이 조건을 발효 최적 조건으로 하였다. 위의 발효조건으로 중자 자색고구마를 각각 5%, 10%, 20%, 50%, 75% 첨가하여 민속주를 제조한 다음 관능검사를 실시한 결과 중자 자색고구마를 10% 첨가하여 제조한 PSP-10 자색고구마 민속주가 기호도가 제일 높았고 색상도 적색${\sim}$분홍색으로 우수하여 이들 알콜 생성량과 기호도를 종합하여 PSP-10 자색고구마 발효주를 최종 자색고구마 민속주로 선정하였고, 선정된 민속주의 생리 기능성을 측정한 결과 혈전 용해활성과 전자공여능 및 tyrosinase 저해활성 등이 다른 자색고구마 발효주와 자색고구마 wine보다 우수하였다.

• Journal of Plant Biotechnology
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• 제43권4호
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• pp.397-404
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• 2016

Sweet and taste modifying proteins are natural alternatives to synthetic sweeteners and flavor enhancers, and have been used for centuries in different countries. Use of these proteins is limited due to less stability and availability. However, recent advances in biotechnology have enhanced their availability. These include production of sweet and taste modifying proteins in transgenic organisms, and protein engineering to improve their stability. Their increased availability in the food, beverage or medicinal industries as sweeteners and flavor enhancers will reduce the dependence on artificial alternatives. Production of transgenic plants using sweet and taste modifying genes, is an interesting alternative to the extraction of these products from natural source. In this review paper, we briefly describe various sweet and taste modifying proteins (such as thaumatin, monellin, brazzein, curculin and miraculin), their properties, and their application for plant development using biotechnological approaches.

• 대한본초학회지
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• 제21권3호
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• pp.35-45
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• 2006

Objectives : The plans can be used for medicinal purposes among Alismatales in korea and examined their effects and distributions. Methods : The examined herbalogical books and research papers which published at home and abroad. Results : 1. There were totaled to 15 genera and 45 species in Alismatales in Korea and among them medicinal plants are 8 genera, 17 species, some 38% in total. 2. Potamogeton genus is main kind enough that it has 14 species among 45 species in the Alismatales , of which medicinal plants are 6 species. 3. The herb is the main medicinal parts of medicinal plants in the Alismatales which is used in 14 species. 4. According to nature and flavor of medicinal plants in the Alismatales , they were classified into cool 8 species; sweet taste 10 in the order. 5. According to meridian propism of medicinal plants in the Alismatales, they were classified into liver meridian 8 species. 6. According to the properties and principal curative action, they were classified into drugs for antifebrile 12 species, drugs for detoxicant 11 , drugs for drain damp 9 in the order. 7. It was noticed that every medicinal plant in the Alismatales is nontoxic. Conclusion : There were totaled to 15 genera and 45 species in Alismatales in Korea and among them medicinal plants are 8 genera, 17 species, some 38% in total.