• Nutrition Research and Practice
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• v.8 no.3
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• pp.292-296
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• 2014

BACKGROUND/OBJECTIVES: This study was conducted to assess the potential of St. John's Wort (Hypericum perforatum) to prevent obesity and abnormalities in lipid metabolism induced by ovariectomy in a rat model without stimulatory activity on uterus. MATERIALS/METHODS: Ovariectomized (OVX) rats were treated for 6 weeks with 70% ethanol extracts of Hypericum perforatum [HPEs: whole plant (WHPE) and flower and leaves (FLHPE)], ${\beta}$-estradiol-3-benzoate at a dose of $50{\mu}g/kg/day$ (E2) or vehicle (distilled water). RESULTS: As expected, OVX increased body weight gain and adiposity and showed higher food efficacy ratio. OVX also increased the serum cholesterol as well as insulin resistance, while reducing uterus weight and uterine epithelial proliferation rate. HPEs (WHPE and FLHPE) showed estrogen-like effect on body weight gain, adipose tissue weight and food efficacy ratio in OVX rats. HPEs prevented hypercholesterolemia induced by OVX more effectively than E2. E2 increased uterus weight and epithelial proliferation rate in OVX rats, while HPEs maintained them at the level of the sham-operated animals. CONCLUSIONS: Our finding demonstrates that HPEs can be considered as an effective agent to prevent OVX-induced obesity without stimulatory activity on uterus.

• Nutrition Research and Practice
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• v.9 no.5
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• pp.459-465
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• 2015

BACKGROUND/OBJECFTIVES: The effect of St. John's Wort extract (SJW) on MG-63 cell proliferation and trabecular bone loss induced by ovariectomy was examined. MATERIALS/METHODS: Proliferation, expression of estrogen receptor (ER) ${\alpha}$ and ER ${\beta}$, and gene expressions of osteoprotegerin (OPG), osteocalcin (OC) and alkaline phosphatase (ALP) were examined in MG-63 cells treated with or without SJW. Ovariectomized rats were treated with SJW at the dose of 100 or 200 mg/kg/day, ${\beta}$-estradiol-3-benzoate (E2), or vehicle only (OVX-C), and sham operated rats were treated with vehicle only (Sham-C). Serum ALP and C-telopeptide (CTX), and femoral trabecular bone loss were examined. RESULTS: SJW increased MG-63 cell proliferation and expression of ER ${\alpha}$ and ER ${\beta}$, and positive effect was shown on gene expressions of ALP, OC and OPG. SJW also showed estrogen like effect on bone associated with slowing down in trabecular bone loss. Histopathology by H&E showed rats treated with SJW displayed denser structure in metaphyseal region of distal femur compared with rats in OVX-C. SJW was shown to reduce serum CTX in OVX rats. CONCLUSION: The present study provides new insight in preventing estrogen deficiency induced bone loss of SJW and possibility for its application in bone health supplement.

• Food Engineering Progress
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• v.23 no.4
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• pp.290-296
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• 2019

Rice in Korea is a highly valuable food resource that serves both as staple food and ingredient in various processed edibles. This study was conducted to explore pre-treatment methods for rice that result in good saccharification upon production of rice beer. When rice was subjected to fine grinding, steeping, roasting, gelatinizing, or puffing prior to saccharification with malt, wort containing puffed rice had the highest soluble solid content (°Bx). Upon production of wort without the addition of any enzymes for liquefaction or saccharification, the addition of 30% rice resulted in the highest soluble solid content (°Bx). Production of beer containing 10, 20, or 30% of either roasted or puffed rice showed that wort containing 30% puffed rice had the highest soluble solid content (15.4 °Bx) with good saccharification. The resulting beer likewise exhibited higher alcohol content (5.0-5.4%) than the beer that had roasted rice added, without the turbidity and with less bitterness. Therefore, rice puffing was considered a beneficial processing method to enhance rice saccharification and to facilitate both the production of fine quality beers and rice beer containing puffed rice.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1109-1117
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• 2009

This study was conducted to examine the chemical and sensory characteristics of fermented worts and consumer acceptability according to added flavorings. The worts were fermented by yeast (Saccharomyces cerevisiae) following fermentation by lactic acid bacteria (Leuconostoc citreum) at different aeration conditions. Chemical and sensory descriptive analyses were conducted to examine the effects of the fermentation conditions. The consumer acceptability of the worts with added flavorings was also examined. Organic acids, functional sugars, and ethanol were produced by L. citreum and S. cerevisiae, respectively. Ethanol concentrations ranged from 10 to 25 g/L depending on the fermentation conditions. The sensory characteristics of the fermented worts were clearly differentiated by the fermentation conditions. Yeast fermentation resulted in high intensities for certain sensory attributes such as 'alcohol', 'fermented barley', 'fermented white grape', and 'grassy'. Consumer acceptability changed with different levels of sugar and lemon flavoring, and the optimum levels were determined as 14.08% sugar and 0.98% lemon flavoring. Under these conditions, it was shown that a relatively acceptable fermented wort beverage containing functional materials can be produced.

• Applied Biological Chemistry
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• v.32 no.3
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• pp.203-208
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• 1989

Eight samples of Korean two-rowed barley, 9 samples of North American barley and 3 samples of Korean six-rowed barley were analysed for 1,000 kernel weight, steeping time, germinative capacity, and protein content. The barley samples were malted with the same malting schedule and analyzed for malting loss, protein content, soluble protein, percent extract, wort viscosity, and diastatic power. The American barleys were higher in germinative capacity, percent extract and diastatic power than the Korean two-rowed barleys. The protein content ranged from 11.8 to 14.2% for the North American barleys and 9.7 to 15.5% for Korean barleys. The three Korean six-rowed barleys were lower in germinative capacity, percent extract and diastatic power, but were higher in wort viscosity than the Korean two-rowed barleys.

• 제어로봇시스템학회:학술대회논문집
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• 2001.10a
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• pp.34.5-34
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• 2001

This paper presents a reliable H$\infty$ controller design for singularly perturbed systems by the delta operator approach that guarantees stability with a known H$\infty$ norm bound in case of failures in some control channels. Prespecified are the control channels that may experience failures. Sensor outage is covered in this paper It is shown that the delta systems have improved finite wort length characteristics in the example.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1684-1687
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• 2008

Barleys at different malting stages from steeping to 5 day germination were investigated for soluble, insoluble, and total arabinoxylans at three different extraction temperatures of 21, 45 and $65^{\circ}C$. Slight differences in total arabinoxylan levels in barleys were observed during malting stages. During germination, initially insoluble arabinoxylan could be more soluble, thus the solubilized arabinoxylan tended to increase until 4 day germination. The proportion of soluble arabinoxylan in germinating barleys was increased from ambient temp ($21^{\circ}C$) to 45 or $65^{\circ}C$. Two barley malt samples were selected at two different stages of germination, well-modified malt germinated for 96 hr and poorly-modified malt for 60 hr, and mashed isothermally at 45, 55, 65, or $75^{\circ}C$ for 2 hr. Increasing temperature over 45 to $75^{\circ}C$ slightly decreased the amount of arabinoxylan solubilized in wort. Arabinoxylan content of wort from well-modified malt was not significantly different from poorly- modified malt at all mashing temperatures.

• Journal of Life Science
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• v.17 no.8 s.88
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• pp.1034-1038
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• 2007

Hypericin (HyH) is a substance which is isolated a medicinal herb, Hypericum perforatum L., commonly known as St. John's Wort. Hypericum erectum is a long-lived herb that is distributed in Korea. Cloned HyH genes H. erectum of were conformed by sequencing. The cDNA Hyp-1 sequence has 732 bp with an open reading frame of 567. Thus coding for a protein of 152 amino acid residues. A BLAST re-search using the deduced nucleotide sequences in HyH gene produced significant alignments with the H. perforatum. Sequences in HyH gene showed significant homology with Rubus idaeus putative allergen Rub-i-1 mRNA, Protein sequence comparisons revealed significant homology between Hyp-1 and the phenolic oxidative coupling protein hyp-1 of H. perforatum (98%). Additionally, Hyp-1 showed sig-nificant homology with various other classes of allergens, including Pru-av-1 (62%) from Prunus avium and allergen Bet-vl-Sc3 from Betula pendula (60%). Thus, the result of this study may offer an important information to establish an assay system for chemicals of the herbal medicines for H. erectum as well as H. perforatum.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1132-1137
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• 2009

Successive application of Saccharomyces cerevisiae DSM 70424 and Saccharomyces rouxii DSM 2535 or DSM 2531 in the production of non-alcoholic beer was investigated. The aim of the study was to consider the impact of the 2 mentioned strains of S. rouxii on the reduction of alcohol content in wort fermented at 12 or $24^{\circ}C$ for 96 hr, applying periodic aeration. The 2 S. rouxii strains were added at the $48^{th}$ hr of fermentation after thermal inactivation of S. cerevisiae cells. The greatest alcohol decrease rate was observed for the treatment containing S. rouxii DSM 2535-fermented at $24^{\circ}C$ (from 1.56 to 0.36%). The concentration of acetaldehyde, diacetyl, and 2,3-pentandione, that have a key role in appearance of 'wort' and 'buttery' off flavors, were significantly lower in S. rouxii-containing treatments fermented at $24^{\circ}C$. S. rouxii-containing treatment fermented at $24^{\circ}C$ showed slightly lower overall flavor acceptability compared to S. cerevisiae-containing treatment fermented at the same temperature. Such score was improved for the products obtained at $12^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.172-177
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• 1994

This study was conducted to evaluate malt quality characteristics of barley cultivars(2- and 6-rowed barley) grown in Korea. Changes in ${\beta}-glucan$ content during malting process were also investigated. Two-rowed varieties of barley exhibited considerably higher values in test weight(TW), 1,000 kernel weight (1,000 KW), and % plumpness than six-rowed barley varieties, which obviously influenced the level of malt extract. Six-rowed barley samples had slightly higher levels of ${\beta}-glucan$ content than two-rowed ones. There were varietal differences in malt quality characteristics and degree of malt modification. During malting process, ${\beta}-glucan$ content was significantly reduced and the rate of the ${\beta}-glucan$ degradation was dependent on the variety. Total ${\beta}-glucan$ content present in raw barley tended to affect wort viscosity. A high correlationship was observed between ${\beta}-glucan$ content in malt and wort viscosity, suggesting that malt ${\beta}-glucan$ content was highly associated with malt quality.