• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.147-151
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• 2019

This study was performed to investigate the physiological activity of Hongsan garlic and Hansan garlic, which were registered in the plant breeders' right in 2016. The content of mineral components, except sodium and sulfur ingredients, was found to be high in Hansan garlic. In addition, organic sulfur components were high in Hansan garlic. Moreover, the total soluble solid content, reducing sugar content, and alpha glucosidase inhibitory activity were high in Hansan garlic. Acidity, pH, total phenol, and flavonoid content were high in Hongsan garlic. Both varieties showed higher inhibitory activity to gram-positive bacteria than to gram-negative bacteria. The antimicrobial activity of Hongsan garlic was slightly higher than that of Hansan garlic. These results are expected to provide useful information to farmers who grow the above garlic varieties.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.830-841
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• 2015

This study compared the physicochemical characteristics, proximate composition, taste compound and antioxidant properties of Sikhye prepared with pigmented rice. Proximate composition showed a significant difference depending on the type of pigmented rice except crude fat contents and pH, color was a significant difference depending on the type of pigmented rice. The highest brix degree was $15.07^{\circ}Brix$ in red and black rice Sikhye. Each highest value of reducing sugar and free sugar content showed milled rice and brown rice Sikhye. Titratable acidity and total acidity of the pigmented rice Sikhye were highest for black rice Sikhye, free sugar content were highest for green rice Sikhye. Analysis of their relative antioxidative properties indicated that black rice Sikhye had the highest total polyphenol, flavonoid, and anthocyanin content, the highest levels of DPPH radical scavenging ability, and the highest level of reducing power and ferric reducing ability of plasma scores. Principal component analysis suggested that black rice Sikhye had a strong association with antioxidant properties, brown and red rice Sikhye had the strongest association with the sweetness and unique flavor.

• Applied Biological Chemistry
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• v.18 no.1
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• pp.1-9
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• 1975

In order to study on the preparation of improved soysauce, Koji(soybean and wheat mash fermented by the strain Aspergillus sojae), Koji-Natto(mixed with the various proportion of Koji to Natto; 8 : 2, 6 : 4, 4 : 6, 2 : 8) and Natto (prepared using the strain: Bacillus subtilis) were prepared as soysauce materials. Sensory evaluation for the soysauces made from above-mentioned soysauce materials and the contents of total nitrogen, amino nitrogen, ammonia nitrogen, reducing sugar, total acid and enzyme activity were determined. The results were summarized as follows: 1. Protease activity of Natto was over twice higher than that of Koji and amylase activity of Koji was three times higher than that of Natto. Koji-Natto showed successive increase of amylase activity and successive decrease of protease activity as Koji proportion was increased to Natto. 2. The contents of total nitrogen and amino nitrogen in all the soysauce mashes displayed linear increases or no changes of these contents as aging. The contents of total nitrogen and amino nitrogen in the mahes were higher as Natto proportion increase to Koji during the aging period. 3. In Natto soysauce mash and Koji-Natto soysauce mashes the contents of ammonia nitrogen were gradually increased until $1{\sim}2$ months and rapidly reduced after that period, while Koji soysauce mashes were continuatively increased. 4. In all the soysauce mash the reducing sugar increased preeminently until the two months and after then there was a rapid decrease as aging the contents of reducing sugar in the mash were higher as Natto proportion increased to Koji during aging period. 5. The total acid of Koji and Koji-Natto (8 : 2) soysauce mash showed gradual increase as aging, while contents of total acid in Natto and other Koji-Natto soysauce mashes increased preeminently until 50${\sim}$70 days aging, after then decreased. 6. The results of sensory evaluation for three-month-fermented soysauces showed the most excellent in Koji-Natto (6 : 4) and successive order in the soysauces consisting of Koji and Natto proportion: 8 : 2, 10 : 0, 4 : 6, 2 : 8, 0 : 10.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.671-680
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• 2017

This study was conducted to examine the effects and potential mechanisms of action of black soybean extracts and fermented black soybean extracts by Lactobacillus rhamnosus GG (LGG) and Bifidobacterium animals subsp. lactis BB-12 (BB-12) on proliferation of human follicle dermal papilla cells (HFDPC). We examined changes in pH, total polyphenol, sugar, and reducing sugar contents according to fermentation period of black soybean extracts. Assay using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide was performed to determine cell toxicity levels of the four black soybean extracts [black soybean water extract (BWE), black soybean ethanol extract (BEE), fermented BWE (F-BEW), and fermented BEE (F-BEE)]. Changes in mRNA expression levels of hair growth promoting factors and hair growth inhibiting factors by the four black soybean extracts were measured by real-time PCR. In addition, phosphorylation levels of mitogen-activated protein kinase family proteins were measured by western blot analysis. As a result, fermentation of black soybeans significantly reduced pH, total polyphenols, and sugar/reducing sugar contents. All four black soybean extracts showed no cellular toxicity in HFDPC. In fact, BEE significantly enhanced cell viability of HFDPC at $100{\mu}g/mL$ compared to control. BWE, BEE, and BWE-F significantly increased mRNA expression of vascular endothelial growth factor, and all four extracts increased mRNA expression of fibroblast growth factor. However, mRNA expression levels of apoptosis-related genes were not affected by black soybean extracts in HFDPC. Furthermore, BWE, BEE, and BWE-F significantly increased phosphorylation levels of extracellular signal-regulated kinase compared to control. Taken together, we demonstrated that black soybean extracts enhanced proliferation of human follicle dermal papilla cells partially via activation of hair growth promoting factors, although no particular significant effects on proliferation were observed by fermentation of black soybeans.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1143-1148
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• 2010

This research analyzed useful nutritional component data in stems and leaves of the Albizzia julibrissin for proximate composition, contents of soluble protein, reducing sugar, free sugar, total polyphenol compound, mineral, free amino acid, and amino acid derivative. The carbohydrate contents of A. julibrissin stems and leaves were 71.08% and 64.85%, and crude protein contents were 8.05% and 11.38%, respectively. In addition, the crude fat contents were 2.95% and 3.03%, and the crude ash contents were 8.98% and 9.07%, respectively. Reducing sugar and free sugar in stems were 711.80 mg% and 15.66 mg%, and 1,422.83 mg% and 40.3 mg% in leaves, respectively. The contents of soluble protein were 229.57 mg% in stems and 1,073.59 mg% in leaves. The polyphenol and flavonoid compounds were 446.67 mg% and 16.36 mg% in stems, and 2,583.33 mg% and 2,234.75 mg% in leaves. In the results of mineral analysis, the content of Ca was the highest in stems as 933.07 mg% followed by K (605.07 mg%). The content of K was also the highest (1,489.53 mg%) in leaves, and Ca was 287.73 mg%. The free amino acid content of A. julibrissin stems was 2,977.28 mg%, and 8,840.66 mg% in leaves. Total contents of amino acid derivative were 263.53 mg% in stems and 696.47 mg% in leaves.

• Food Engineering Progress
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• v.21 no.2
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• pp.143-149
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• 2017

This study was carried out to investigate antimicrobial activity and characteristics of Asparagus cochinchinenesis which was steamed and fermented with lactic acid bacteria. A. cochinchinensis was prepared to steaming process which was washed and freeze dried. A. cochinchinensis was steamed at $95^{\circ}C$ for 12 h and dried by hot air at $50^{\circ}C$ for 24 h. After steaming process, A. cochinchinensis was fermented with lactic acid bacteria (Leuconostoc mesenteroides 4395, Lactobacillus sakei 383 and Lactobacillus plantarum KCCM 11322). Ethyl acetate extracts of fermented A. cochinchinensis had antimicrobial activities for the respiratory disease bacteria (Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa and Escherichia coli). A. cochinchinensis had highest antimicrobial activity for the P. aeruginosa which fermented with L. mesenteroides 4395. The minimum inhibition concentration (MIC) of A. cochinchinensis fermented with L. mesenteroides 4395 was 10 mg/mL for S. aureus, S. epidermidis, E. coli and 5 mg/mL for P. aeruginosa. The MIC of A. cochinchinensis fermented with L. sakei 383 and A. cochinchinensis fermented with L. plantarum KCCM 11322 were the same. Total sugar was decreased from $863.33{\pm}17.47mg/mL$ to $722.67{\pm}5.51mg/mL$ during the steaming process. But reducing sugar was increased from $99.36{\pm}1.32mg/mL$ to $109.29{\pm}2.71mg/mL$ during the steaming process. Total sugar was decreased to 301.50-361.42 mg/mL and reducing sugar was decreased to 27.39-62.20 mg/mL during the fermentation process.

• Journal of Life Science
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• v.7 no.2
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• pp.142-148
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• 1997

This study was carried out to clarify seasonal changes of chemical compositions and their interrelation in leaves, shoots and berries treated with gibberellin($GA$_{3}$)for seedless grapes in ‘Delaware’grapevines. the clusters were dipped twice with 100ppm $GA_{3}$: 10 days befor and after the full bloom. The reaults obtained as follows; 1. Cumulative growth curve of berry fresh weight showed a double sigmoid curve and the characteristics of three distinctive growth stages(I, II, III)were weekened with $GA_{3}$ treatment. 2. while the contents of ash, total carbon, total nitrogen and total carbohydratd had little reation with edvelopment and ripeness of berries, those of total sugar and starch jad close relation, viz., they decreased with enlargement and maturity fo berries, but increased rapidly after harvest in leaves and shoots. Especially, total sugars in leaves and shoots decreased coincidently with starch-increasing in shoots at November. 3. The contents of total soluble solid and reducing sugar in berries increased rapidly at growth stage III, but those of total titratable acidity and organic acid decreased coincidently with sugar-increasing. 4. The berry-hardness increased until growth stage I, and then stagnated until gtowth stage II, and then increased rapidly at growth stage III. pH of berry-juice decreased until growth stageII, afterwards increased at growth stage III. 5. By correlation and path coefficient analysis between qualitative characters and the ratio of total soluble solid to titratable acidity($^{\circ}$Brix/Acidity), total correlation coefficients were all highly significant. Of these characters, pH and viscosity of berry-juice were positive, but brightness and hardness of berry, negative. The direct effect of pH on $^{\circ}$Brix/Acidity ratio, p4y=0.9090, was large positively and those of berry-hardness and juice-viscosity, p1y=0, 5938, median and, p2y=0, 3550, small, respectively. Direct effect of brightness was negatively small.

• Journal of Ginseng Research
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• v.27 no.2
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• pp.72-77
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• 2003

The six-year old fresh ginseng collected at earlier October was stored for 10 weeks in the condition of 4$^{\circ}C$${\pm}$1$^{\circ}C$ and RH 87∼92%, and the chemical components were investigated in an interval oi one week by taking sample of it after making it to the freeze-dryed ginseng and the red ginseng. The total sugar content of the red ginseng was a little reduced as the period of storage elapsed, and the reducing sugar content was 1.48eic before it was stored and was increased to 23.33% after 10 weeks of storage. For the free sugar of the red ginseng, the content of the fructose was increased, bit the contents of the glucose and the sucrose were gradually decreased after it was a little increased. The content of the maltese was 6.62% before storage and it was gradually decreased. For the free sugar of the freeze-dryed ginseng, the contents of the fructose, the glucose and the sucrose were increased. Especially the content of the sucrose was 10.96% before it was stored and was a increased to 24.38% after 7 weeks of storage, and the content of maltose was not detected. The yield of water extract was a little high at 7-8 weeks of storage and the pH was a little high at 3-4 weeks of storage. The turbidity was not changed for the freeze-dryed ginseng but was decreased for the red ginseng The water non-soluble protein was not detected in the red ginseng, and for the freeze-dryed ginseng the water non-soluble protein was reduced and the water soluble protein was increased as the period of storage was elapsed. The contents of the phenolic compounds for the red ginseng and the freeze-dryed ginseng and have their peak values after 7 and 9 weeks of storage respectively, and the amount of phenolic compounds was larger for the red ginseng. For the content of the non-volatile organic acids, the content of the citric acid was decreased both for the red ginseng and the freeze-dryed ginseng, and the contents of the glut-matic acid and the pyruvic acid were very small for the freeze-dryed ginseng, but were detected in the red ginseng at a maximum value of 37 ${\mu}$g/g and 592 ${\mu}$g/g respectively.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.468-475
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• 2005

To determine the effect of different fermentation level on the quality of Nabak Kimchi during storage, this study was carried by analysing the result of physico-chemical properties, microbiological characteristics and sensory evaluation of Nabak Kimchi stored up to 24 days. For the physico-chemical properties, pH, total acidity, reducing sugar, carbon dioxide contents, color values were investigated while for the microbiological characteristics, total microbial counts and lactic acid bacteria were studied. Nabak Kimchi products were fermented at six different level of temperature and time and stored in Kimchi refrigerator at $4^{\circ}C$ for 24 days. As the storage period increased, the pH values of LF15, SF25 and LF25 decreased rapidly after initial fermentation and the pH values of SF4, LF4 and SF15 increased slightly in the beginning and then decreased. total acidity increased as storage period proceeded. the amount of reducing sugar was 4.92mg/ml before fermentation and increased significantly and reached its maximum values then decreased. lightness and redness of Nabak Kimchi decreased as storage period became longer, but yellow of Nabak Kimchi increased during storage. Total microbial counts of SF25 and LF25 reached to the highest at the 6th day and total microbial counts of LF15 reached to the highest at the 12th day and then significantly decreased. However, total microbial counts of SF4, LF4 and SF15 continuously increased up to the 24th day. The number of lactic acid bacteria was similar to the phase of the change of total microbial counts.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.263-268
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• 1978

To find out the possible variation in chemical composition among ginseng products, the amount of saponin, extract and other basic components in different age and portion of ginseng roots(Panax ginseng Meyer) were investigated and compared with. (1) Great difference in the amount of ash, crude protein, fiber, fat, total sugar and reducing sugar was observed among different portion of the root comparing with those of different age of the root. That of ash, crude fiber, saponin and extract produced was higher in epidermis, fiber roots and subterranean stems, while that of crude protein, total sugar, panaxadiol/panaxatriol was higher in central portion and branch of the root. (2) The amount of extract produced was affected by the solvent used. Higher amount was obtained when water was employed. It was decreased as the increase of the concentration of alcohol solvent. Futhermore, the composition and physical properties were greatly varied by the concentration of alcohol solvent. (3) The amount of total-N, $P_2O_5,\;K_2O$, and ash was higher in two to three years old roots, while those of crude $SiO_2,\;CaO,$ crude fiber, and total sugar was higher in order roots. No difference was found in amount of MgO, Fe, Zn, and Na among age of the root.