• Genes and Genomics
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• v.40 no.12
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• pp.1319-1329
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• 2018

SSRs were successfully isolated from the Perilla crop in our current study, and used to analyze Perilla accessions from East Asia. Analyses of the clear genetic diversity and relationship for Perilla crop still remain insufficient. In this study, 40 new simple sequence repeat (SSR) primer sets were developed from RNA sequences using transcriptome analysis. These new SSR markers were applied to analyze the diversity, relationships, and population structure among 35 accessions of the two cultivated types of Perilla crop and their weedy types. A total of 220 alleles were identified at all loci, with an average of 5.5 alleles per locus and a range between 2 and 10 alleles per locus. The MAF (major allele frequency) per locus varied from 0.229 to 0.943, with an average of 0.466. The average polymorphic information content (PIC) value was 0.603, ranging from 0.102 to 0.837. The genetic diversity (GD) ranged from 0.108 to 0.854, with an average of 0.654. Based on population structure analysis, all accessions were divided into three groups: Group I, Group II and the admixed group. This study demonstrated the utility of new SSR analysis for the study of genetic diversity and population structure among 35 Perilla accessions. The GD of each locus for accessions of cultivated var. frutescens, weedy var. frutescens, cultivated var. crispa, and weedy var. crispa were 0.415, 0.606, 0.308, and 0.480, respectively. Both weedy accessions exhibited higher GD and PIC values than their cultivated types in East Asia. The new SSR primers of Perilla species reported in this study may provide potential genetic markers for population genetics to enhance our understanding of the genetic diversity, genetic relationship and population structure of the cultivated and weedy types of P. frutescens in East Asia. In addition, new Perilla SSR primers developed from RNA-seq can be used in the future for cultivar identification, conservation of Perilla germplasm resources, genome mapping and tagging of important genes/QTLs for Perilla breeding programs.

• Korean Journal of Organic Agriculture
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• v.23 no.4
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• pp.963-974
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• 2015

This study was conducted to determine the effects of organic vegetable cultivation on the soil physical properties in 33 farmlands under plastic greenhouse in Korea. We were investigated 5~8 farms per organic vegetable crops during the period from August to November 2014. The main cultivated vegetables were leafy lettuce (Lactuca sativa L.), Perilla leaves (Perilla frutescens var. Japonica Hara), cucumber (Cucumis sativus L.), strawberry (Fragaria ananassa L.) and tomato (Lycopersicon spp.). We have analyzed soil physical properties. The measured soil physical parameters were soil plough layer, soil hardness, penetration resistance, three soil phase, bulk density and Porosity. The measurement of the soil plough layer, soil hardness and penetration resistance were carried out direct in the fields, and the samples for other parameters were taken using the soil core method with approximately 20 mm diameter core collected from each organic vegetable field. Soil plough layer was average 36 cm and ranged between 30 and 50 cm, and slightly different depending on the sorts of vegetable cultivation. The soil hardness was $0.17{\pm}0.15{\sim}1.34{\pm}1.02$ in the topsoil, $0.55{\pm}0.34{\sim}1.15{\pm}0.62$ in the subsoil. It was not different between topsoil and subsoil, but showed a statistically significant difference between the leafy and fruit vegetables. Penetrometer resistance is one of the important soil physical properties that can determine both root elongation and yield. The increase in density under leafy vegetables resulted in a higher soil penetrometer resistance. Soil is a three-component system comprised of solid, liquid, and gas phases distributed in a complex geometry that creates large solidliquid, liquid-gas, and gas-solid interfacial areas. The three soil phases were dynamic and typically changed in organic vegetable soils under greenhouse. Porosity was characterized as range of $54.2{\pm}2.2{\sim}60.3{\pm}2.4%$. Most measured soils have bulk densities between 1.0 and $1.6gcm^{-3}$. To summarize the above results, Soil plough layer has been deepened in organic vegetable cultivation soils. Solid hardness (the hardness of the soil) and bulk density (suitable for the soil unit mass) have been lowered. Porosity (soil spatial content) was high such as a well known in organic farmlands. Important changes were observed in the physical properties according to the different vegetable cultivation. We have demonstrated that the physical properties of organic cultivated soils under plastic greenhouse were improved in the results of this study.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.653-662
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• 2002

Korean native Perilla Jangachi (salted and fermented vegetable) is popular and well-known but little study on its composition and most palatable condition has been reported. This study was performed to observe the change in the contents of chemical components and sensory evaluation of Perilla Jangachi which was prepared through two processing. First, as a pretreatment, Perilla leaves were soaked in salt water. The optimal level of salt concentration and soaking time (salt 4%, soaking time 42hours) was determined. Second, soaked Perilla Jangachi was steamed and then fermented in various ingredients like soy sauce, sugar, onion and so on. In this study, Perilla Jangachi was made by 3 levels of steaming time(30 seconds, 60 seconds, 90 seconds) and onion contents (10%, 30%, 50%). The optimal level of onion contents and steaming time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. Sodium contents were decreased as the levels of onion contents were increased. Flavonoids contents weren't increased although contents of onion were increased. But they were influenced on steaming time that as the levels of steaming time were shortened, flavonoids contents were increased. To lengthen the shelf-life of Perilla Jangachi, the activities of enzyme peroxidase - which changes Jangachi's quality bad - by various levels of steaming time were measured. After steaming 50 seconds, peroxidase became inactive. Reducing sugar contents were decreased relying on either increased steaming time and onion contents. While steaming 30 seconds and 10% onion contents, the content of reducing sugar was 0.858% but steaming 90 seconds and 50% onion contents, it became 0.372%. Among the sensory attributes, brownness was increased as onion contents increased and steaming more than 60 seconds. Saltiness, sweetness, perilla flavor were greater relying on decreased onion contents. Toughness was decreased as both the amounts of onion and steaming time were increased. With this results, the most optimal adding level of onion content and steaming time was determined. Steaming 72 seconds and adding onion 27% was established as a optimal condition of Perilla Jangachi.

• Applied Chemistry for Engineering
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• v.20 no.2
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• pp.208-212
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• 2009

Biodiesel come from animal fat and vegetable oil by methanolysis was known for eco-friendly fuel for the alternative petrodiesel. But, various kinds of biodiesel need to analyze the cold characteristic due to poor fuel properties than petrodiesel in a cold condition. In this paper, 12 types of biodiesel were synthesized in 86~96% yields from 12 kinds of vegetable oil by transesterification. These synthesized biodiesels were analyzed in terms of the cold characteristics like cloud point, pour point, and cold filter plugging point (CFPP). The biodiesel comes from perilla oil which has rich olefin showed the excellent fuel characteristics in a low temperature.

• New & Renewable Energy
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• v.8 no.4
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• pp.30-37
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• 2012

Biodiesel was produced by "transesterification" of vegetable oils and animal fats as an alternative to petroleum diesel. The research analysed the fuel characteristics of biodiesel, the yield of by-products and biodiesel, using several vegetable oils - rapeseed oil, camellia oil, peanut oil, sesame oil, perilla oil, palm oil, olive oil, soybean oil, sunflower oil and animal fats such as lard, tallow, and chicken fat. The results showed the yields of biodiesel made from the vegetable oils and animal fats were $90.8{\pm}1.4{\sim}96.4{\pm}0.9%$ and $84.9{\pm}1.1{\sim}89.6{\pm}1.5%$ respectively. Production rates and oxidation characteristics were different depending on the fats applied.

• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.289-294
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• 2004

The antioxidant activity of forty two kinds of salad vegetables grown in Korea was evaluated. Methanol extract of freeze-dried vegetable was assayed by radical scavenging activity using 1,2-diphenyl-2-picrylhydrazyl (DPPH) and Fe^{2+}$-catalyzed lipid peroxidation inhibition by TBA method. Total phenolics were determined colorimetrically using Folin-Ciocalteu reagent. The highest radical scavenging activity was expressed by perilla leaf, followed by dandelion leaf, red and green leafy lettuce, of which $IC_{50}$ was less than 0.10 mg/mL. Angelica leaf showed the highest inhibitory action for lipid peroxidation with $95\%$, and then dandelion leaf, water spinach, and perilla leaf inhibited over $80\%$. However, lettuce (Iceberg) and young Chinese cabbage exhibited the lowest antioxidant activity based on both assay methods. Highly positive correlations between antioxidative activities and total phenolics were observed (p < 0.001). The results suggested that salad vegetables, especially perilla leaf, leafy lettuce, dandelion or angelica, could be used for easily accessible sources of natural antioxidants.

• Analytical Science and Technology
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• v.37 no.1
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• pp.1-11
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• 2024

In agricultural households cultivating vegetables and fruits, the use of various pesticides to protect crops from diseases and pests or to control weeds is widely practiced enhancing quality and productivity. However, pesticides can pose a threat to consumer health by remaining on the food surface or migrating into the food interior. Households commonly peel off skins, wash with water, or use chemical methods to remove foreign substances including residual pesticides on the food surface. In this study, we measured the washing rate by comparing the pesticide concentrations before and after washing in the leafy vegetable perilla leaves and the fruits strawberries and apples, which were intentionally exposed to pesticides. We compared washing rates using tap water, a baking soda solution, and a commercially available food-specific cleaning solution. The target pesticides for analysis were azoxystrobin, bifenthrin, boscalid, difenoconazole, flubendiamide, and indoxacarb, and the residual pesticide analysis was performed using GC-MS/MS or LC-MS/MS. The removal rates of pesticides were highest with the food-specific cleaner, followed by baking soda and tap water in order.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.70-77
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• 2002

Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 % when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2007.10a
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• pp.989-992
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• 2007

Twenty bacterial strains were isolated and identified from human scalps. These strains were identified as 14 Bacillus megaterium, 1 Bacillus subtilis, 3 Staphylococcus aureus and 2 Staphylococcus saprophyticus. Two genuses are Gram-positive. In order to search for antimicrobial substances from natural plants, eighteen plant materials being made of perilla leaf as well as spices including garlic and ginger were used. The effects of these vegetable and fruit juices on the growth of scalp bacterial strains were investigated. Garlic and lemon juices showed antimicrobial activities on the growth of twenty bacterial strains belonging to 4 kinds of species. Onion, spring onion and leek juices inhibited the growth of only one bacterial strains Bacillus megeterium MS13.

• Journal of the Korean Applied Science and Technology
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• v.1 no.1
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• pp.3-9
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• 1984

Interaction of dietary Magnesium, Calcium and Polyunsaturated fatty acid(vegetable oils)on 3-Hydroxy-3-Methylglutaryl Co-A reductase activity was studied for a period of 30 days using isocalories and isonitrogenous as a basal diet . The subject rabbits were divided into 18 feeding groups. The results are summarized as follows: 1. The ratio of ${\alpha}_1-lipoprotein$ par lipalbumin is 0.34 for control group, 0.38 the highest group fed 0.1 Mg(II) 10ml plus perilla oil and basal diet, the lowest 0.25 group fed 0.1M Mg(II) 5ml plus sesame oil and basal diet. 2. The ratio ratio of ${\alpha}_2-lipoprotein$ per lipalbumin is 0.64 for control group. 0.95 as the highest for the group fed 0.1M Ca(II) 15ml plus sesame oil and basal diet, 0.1M Ca(II) 5ml plus perilla oil and basal diet. 3. The ratio of ${\beta}-lipoprotein$ per lipalbumin is 0.71 for control group, the highest 0.81 for the groups fed 0.1M Mg(II) 10ml plus sesame oil and basal diet, the lowest 0.37 for the group fed 0.1M Mg(II) 15ml plus soybean oil and basal diet. 4. In serum triglyceride, control group was 129.5mg%, the highest 155.4mg% for the group fed 0.1M Ca(II) 5ml plus sesame oil and basal diet, the lowest 85.7mg% for the group fed 0.1M Mg(II) 10ml plus soybean oil and basal diet. 5. In serum cholesterol, control group was 96.7mg%, the highest 152.5mg% for the group fed 0.1M Ca(II) 10ml plus sesame oil and basal diet, the lowest 80.5mg% for the group fed 0.1M Mg(II) 15ml plus soybean oil and basal diet. 6. In case of HMG-CoA reductase activity, control group was 0.95, the highest 0.98 for the group fed 0.1M Ca(II) plus soybean oil and basal diet. 7. Interaction between metal(II) ions and polyunsaturated fatty acid(vegetable oil) are soybean oil>sesame oil>perilla oil, for Mg(II). soybean oil>perilla oil>sesame oil, for Ca(II). Therefore, it is invetigated that the interaction between metal ion and polyunsaturated fatty acid is the higher, the cholesterol level is the lower, and HMG-CoA reductase activity is increased.