• The Korean Journal of Community Living Science
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• v.25 no.1
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• pp.5-18
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• 2014

This study examines the changes in the physicochemical property and antioxidant activity of six types of vegetables (carrots, crown daisy, mugwort, cabbages, onions, and garlic) based on heat-treated cooking. According to the results, proximate contents (crude protein, fat, and ash) were lower in blanched samples than in untreated samples. Untreated cabbages showed the highest level of total dietary fiber content, which decreased by blanching and increased by high-temperature/high-pressure (HTHP) treatment. Noteworthy is that, in the case of soluble dietary fiber, blanched crown daisy and mugwort showed significantly high levels of 12.0 g and 7.3 g per 100 g(dry basis). There was no significant change in tocopherol content in heat-treated samples. The highest levels of total polyphenol and flavonoid content were 6.73 g and 5.51 g per 100 g, respectively, in the mugwort sample with HTHP treatment at $130^{\circ}C$ for 2 h. The water extract of mugwort with HTHP treatment had the strongest antioxidant effect based on three bioassays (SOD, DPPH, and ABTS). These results indicate the relative correlation between the level of physiologically active content and antioxidant activity and suggest new insights into ingredients for developing functional foods.

• Journal of Conservation Science
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• v.36 no.4
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• pp.255-263
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• 2020

Paulownia coreana has various advantages as a convenient workability, aesthetic outlook, beautiful patterns, low weight and high strength, and its permeability. P. coreana has been widely used for storage but there are no empirical researches proving its functionality in a field of conservation science until now. In this study, the seasonal and daily temperature and relative humidity control, and microbe and insect repellent activity were evaluated under the controlled and uncontrolled circumstances from 2015 to 2016. The results showed to be mainly excellent in relative humidity control and the buffering effect was good to adjust the average daily relative humidity range from the outside. With respect to the antimicrobial properties of P. coreana, we observed that its water-soluble extract produced visible zones of inhibition against five bacteria. However, it was difficult to predict the antimicrobial and/or insecticidal properties.

• Applied Biological Chemistry
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• v.49 no.4
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• pp.304-308
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• 2006

To extract insoluble proteins from silkworm pupa meal, the meal was treated with pretense produced by Bacillus sp. JH-209. The extraction of insoluble silkworm pupa protein was enhanced at alkaline pHs ranged from 7 to 11 by treatment with the protease. The optimum extraction temperature was $40^{\circ}C$ for in soluble protein treated with pretense. The optimum protease treatment time for extraction of protein was 11 hrs and optimum amount of enzyme treated for extraction of protein was 60 Unit, respectively. The treatment of enzyme extracted more protein than ordinary extraction method without pretense. The foaming capacity, foaming stability, emulsion capacity, and emulsion stability of silkworm pupa meal protein extracted by the treatment of the enzymes increased at all pH ranges. Further more oil absorption as well as water absorption capacities of the protein extracted by the treatment of the enzymes were also increased.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.5
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• pp.1220-1224
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• 2005

Crataegi Fructus has often been cited in medical literature for its medicinal effects. The purpose of this study was to investigate the possibility of Crataegi Fructus application as an edible medicinal (nutritional supplement) food resource. In this study, Crataegi Fructus, which has been used in oriental medicine and folks remedy, was investigated to characteristics of nutritional composition(protein, lipid, ash, fiber, free sugar and minerals). The approximate composition of low Crataegi Fructus was crude protein, 0.26%, crude lipid, 0.30% and crude ash, 0.66%. And total dietary fiber 5.60%(insoluble 4.66%, soluble 0.94%), contents of glucose and fructose were 5.02mg% and 6.21 mg%, Nutritional composition of fermented liquid was crude protein 0.24%, crude lipid, 0.03%, crude ash, 0.53% and total dietary fiber, 0.24%. And glucose, fructose contents were 14.77mg% and 7.30mg%. The other hand, nutrition contents in water extract of Crataegi Fructus were significantly lower than low Crataegi fructus and fermented liquid. The above results showed that Crataegi Fructus and fermented liquid have sufficient values to use as a food stuff for medicinal food and nutritional supplement.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.8-12
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• 2002

The nitrite scavenging effect of three kinds of edible wild plants belong to Umbelliferaeceae family was investigated. The contents of crude protein, crude lipid and $\beta$-carotene of the plants were in the range of 22.99∼31.00%, 3.51∼5.08% and 5.40∼19.81 mg%, respectively. The content of ascorbic acid was very low and selenium was not detected in any samples. The contents of linoleic acid and linolenic acid were 66.46∼77.44%. The content of total phenol was 875.77 mg% in Ledebouriella seseloides WOLFF, which was the highest among the samples. The methanol fraction of the plant extract showed higher nitrite scavenging effect than the water fraction. The nitrite scavenging effects of the samples were the highest at pH 1.2 and lowest at pH 6.0, suggesting that it's pH dependent. Nitrite scavenging effect of methnol-soluble fractions obtained from Ledebouriella seseloides WOLFF was 95.3% at pH 1.2, which was the greatest among tested samples. There was a high correlation between the nitrite scavenging effect and the total phenol content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.3
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• pp.434-439
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• 1995

Chinese radish juice(CRJ) was used as a culture medium for the production of Candida utilis ATCC 42416 biomass. Soluble solid and total sugar contents of Chinese radishes were in the range between 5.5 and $8.8^{\circ}$Brix and 3.5 and 6.5%, respectively. Since sugar in radishes are in readily usable forms, pretreatm ent procedures were not necessary after the extraction of juice from fresh radishes. In shake flask experimetns, C. utilis ATCC 42416 grew well in CRJ and completed growth in 24 hrs at $30^{\circ}C$ and 200 rpm. Maximum cell dry weight obtainable from a liter of CRJ(1.0% sugar $DCRJ{\times}5$) was 21.5g, when the yeast was grown on CRJ diluted 5 times or more with tap water to make sugar content to be eual to or less than 1.0%. Supplementation of 5-fold diluted CRJ with some nutrients did not greatly influence the growth rate, yeast biomass production, or cell protein content significantly, indicating that CRJ itself was a good substrate for the production of biomass by C. utilis ATCC 42416.

• The Korean Journal of Mycology
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• v.12 no.4
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• pp.129-132
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• 1984

To find antitumor constituents in Korean basidiomycetes, the mycelia of Lentinus edodes DMC7, which had shown a good mycelial growth in shakeflasks, were cultured at $27^{\circ}C$ on an orbital shaking incubator at 180 rev/min for 12 days. The medium was composed of glucose (50g/l), yeast extract (9g/l), peptone (9g/l), and seven inorganic salts. A water soluble macromolecular fraction, LF-3, was obtained from the culure filtrate by fractionation with ethanol and dialysis using a Visking tube. When LF-3 was administered i.p. at 50mg/kg/day once daily for 10 consecutive days to female ICR mice which were implanted s.c. with sarcoma 180 $(10^6\;cells/mouse)$, it exerted a highly significant antitumor activity, with the tumor inhibition ratio of 53. 1%.

• Resources Recycling
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• v.25 no.6
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• pp.23-28
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• 2016

In this study, leaching process to extract phosphorus from the steelmaking slag was investigated for using the fertilizer resources of agriculture. In general, the phosphorus of steelmaking slag is formed as $C_2S-C_3P$ solid solution, and also, this solid solution is soluble in water more than the other phase in slag, and less than free CaO phase. In the present experiment, the influence of pH on the leaching behavior of various elements from the steelmaking slag was investigated by using multi-component steelmaking slag. When the pH was decreased, the concentration of Ca, Si, P and Fe in solution from the steelmaking slag was increased. Furthermore, at a pH of 3, the concentration of P ion in solution was decreased as leaching time increased. It is considered that the decrement of P was caused from the precipitation reaction between P ion and Fe ion in solution.

• Journal of dental hygiene science
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• v.21 no.4
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• pp.243-250
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• 2021

Background: Endodontic sealers or their toxic components may become inflamed and lead to delayed wound healing when in direct contact with periapical tissues over an extended period. Moreover, an overfilled sealer can directly interact with adjacent tissues and may cause immediate necrosis or further resorption. Therefore, the treatment outcome conceivably depends on the endodontic sealer's biocompatibility and osteogenic potential. This study aimed to evaluate the cell viability and osteogenic effects of four different sealers in osteoblastic cells. Methods: AH Plus (resin-based sealer), Pulp Canal Sealer EWT (zinc oxide-eugenol sealer), BioRoot RCS (calcium silicate-based sealer), and Well-Root ST (MTA-based calcium silicate sealer) were mixed strictly according to the manufacturer's instructions, and dilutions of sealer extracts (1/2, 1/5 and 1/10) were determined. Cell viability was measured using the water-soluble tetrazolium-8 (WST-8) assay. Differentiation was assessed by alkaline phosphatase (ALP) activity and mineralized nodule formation by Alizarin Red S staining. Results: The cell viability of the extracts derived from the sealers excluding Well-Root ST was concentration dependent, with sealer extracts having the least viability at a 1/2 dilution. At sealer extract dilution of 1/10, the test groups showed the same survival rate as that control group, with the exception of BioRoot RCS. Among all experimental groups, BioRoot RCS showed the highest cell viability after 48 hours. The ALP activity was significantly higher in a concentration-dependent manner. Furthemore, all four materials promoted ALP activity and mineralized nodule formation compared to the control at 1/10 dilutions. Conclusion: This is the first study to highlight the differences in biological activity of these four materials. These results suggest that the composition of root canal sealers appears to alter the form of biocompatibility and osteoblastic differentiation.

• Food Science and Preservation
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• v.21 no.2
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• pp.193-198
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• 2014

The quality and antioxidative characteristics of drinks prepared with different mixing ratios of black garlic and Oenanthe javanica DC., BD-1 (black garlic only), BD-2 (black garlic:Oenanthe javanica DC.=2:1), BD-3 (black garlic:Oenanthe javanica DC.=1:1), and BD-4 (black garlic:Oenanthe javanica DC.=1:2), were studied. The pH increased with the increasing concentration of Oenanthe javanica DC. extract in all the tested drinks, but the sugar contents decreased. The total polyphenol contents of the drinks were 28.48 ${\mu}g/mL$ (BD-1), 41.91 ${\mu}g/mL$ (BD-2), 42.36 ${\mu}g/mL$ (BD-3), and 46.96 ${\mu}g/mL$ (BD-4). The SOD-like activity was highest for BD-4 (18.60%), followed by BD-3 (15.53%), BD-2 (12.53%), and BD-1 (10.27%). The thiobarbituric acid reactive substances (TBARS) was highest for BD-4 (52.51%), followed by BD-3 (45.70%), BD-2 (39.44%), and BD-1 (28.72%). The ferrous ion chelating activity increased with the increasing concentration of Oenanthe javanica DC extract, and BD-4 showed the best activities among all the tested drinks. The water-soluble vitamin content (vitamins B1, B2, B6, and C) of BD-4 (1197.77 ${\mu}g/mL$) was higher than those of the other drinks (BD-1, 213.02 ${\mu}g/mL$; BD-2, 477.87 ${\mu}g/mL$; BD-3, 914.72 ${\mu}g/mL$), and the vitamin C (806.21 ${\mu}g/mL$) content of the water-soluble vitamins at BD-4 was higher than those of vitamins B1 (68.04 ${\mu}g/mL$), B2 (312.51 ${\mu}g/mL$), and B6 (11.01 ${\mu}g/mL$). BD-4 showed the best score in the sensory evaluations, such as in the evaluation of the color, flavor, taste, and overall acceptability.