The objective of this study was to investigate the distribution of functional compounds in perilla leaves of various genetic resources and their antioxidant activities. A comprehensive analysis of functional compounds was conducted for 90 genetic resources, focusing on total polyphenol content (TPC), total flavonoid content (TFC), individual phenolic content (IPC), and lutein. Their antioxidant activities were then analyzed based on their radical scavenging capacity using ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl). The TPC content exhibited a range of 13.19 to 35.85 mg gallic acid equivalent/g, whereas the TFC content varied from 11.74 to 46.51 mg catechin equivalent/g. Total IPC was detected in a range of 6,310.98 to 40,491.82 μg/g. Lutein was detected at levels between 70.97 and 597.97 μg/g. ABTS and DPPH radical scavenging activities of perilla leaves ranged from 30.39 to 58.58 mg trolox equivalent (TE)/g and from 7.74 to 46.56 mg TE/g, respectively. Furthermore, correlation analysis demonstrated that rosmarinic acid, a phenolic acid, exhibited a significantly positive correlation with antioxidant activity. These findings suggest that various genetic resource of perilla leaves could effectively mediate antioxidant capacity. Results of this study provide valuable information for use of perilla leaves in Korea as functional food materials.

Changes in contents of free sugars, amino acids, and fatty acids of legumes were analyzed for each phase of in vitro digestion. In addition, contents of resistant starch in raw and digested pulses were compared. Soybeans, kidney beans, cowpeas, and chickpeas were analyzed. An in vitro digestion model was used to analyze contents of nutrients using LC-MS and GC-MS. Stachyose in kidneybean, cowpea, and chickpea increased as the digestion phase progressed. In four types of legumes, raffinose slightly decreased or showed no significant difference between the Oral phase and the BBMV phase. Content of glucose, a monosaccharide, increased during the BBMV phase. During the digestion phase, levels of free amino acids and free fatty acids also increased. Content of resistant starch was reduced compared to that in the raw material. It was 0.01g/100 g food in soybean, 1.06 g/100 g food in red kidney bean, 0.77g/ 100g food in cowpea, and 0.76 g/100 g food in chickpea. It was confirmed that nutrients in the in vitro digestion model were liberated at each digestion phase with changes in the content of resistant starch. These results are expected to be used as fundamental data for obtaining bioavailability of nutrients.

본 연구에서는 최근 발표된 가이아 자료를 이용하여 늙은 산개성단 M67의 운동학적 연구 결과를 발표하고자 한다. 사전 연구에서 선정한 934개 별들의 분포로부터 성단의 크기 및 구조를 조사하였다. M67의 투영된 중심거리에 따른 구성원의 표면 밀도 분포를 통해 성단 겉보기 반지름과 구성원의 50%를 포함하는 반지름(half-number radius, rh) 을 각각 약 30′(7.6 pc) 및 12.′4(3.1 pc)으로 결정하였다. 또한 이 분포를 King의 밀도 모형에 맞추어 성단 중심부 반지름(core radius, rc) 4.′0(1.0 pc)을 얻었다. 성단의 색-등급도를 등연령 곡선과 비교하여 나이를 약 4 0억 년으로 추정하였 고, 이는 이전 연구의 결과들과 잘 일치한다. 성단 구성원들의 상대적인 고유운동을 조사한 결과, rh보다 안쪽에 위치한 구성원의 고유운동 방향은 등방하게 나타나는 반면, 외곽에 있는 별들은 성단 중심 방향으로 운동하고 있는 것으로 나 타났다. 이것은 성단의 외곽이 수축하고 있다는 것을 의미한다. rc 이내에 분포하는 별들의 시선속도를 분석한 결과, 천 구 상에서 동-서 방향(위치각 100o-280o)으로 놓여있는 축을 중심으로 성단이 회전 하고 있음을 발견하였다. 이것은 성 단의 형성 이후에도 오랜 시간 동안 성단의 회전이 지속될 수 있음을 의미한다. M67이 비리얼 평형 상태에 있다고 가 정하여 계산한 운동학적 질량은 약 1600 M⊙이다. M67의 동역학적 이완시간은 약 1.9억 년 정도로 예상되며 이것은 성단의 나이인 4 0억 년보다 짧다. 그러므로 이 성단은 동역학적으로 이완된 상태라고 할 수 있다. 실제로 성단 중심으 로부터 거리에 따른 별들이 평균 질량이 작아지는 질량분리 현상을 확인하였다.

This study was conducted on four types of laver soup prepared using recipes from Gangwon-do (GW), Gyeongsangnamdo (GN), Jeollanam-do (JN), and the media (MD). Salinities, soluble solids, free amino acids, color values, turbidities, and pH values of soups were measured, and sensory evaluations were done. pH values were significantly higher for GW and GN recipes than the JN and MD recipes (p<0.05). The salinities of JN and MD were significantly higher than those of the other soups (p<0.05). Regarding soluble solids, JN had the highest at 2.64oBrix, whereas GW had the lowest at 0.86 °Brix (p<0.05). GW and JN had higher concentrations of valine, phenylalanine, and glutamic acid (p<0.05). JN had significantly higher redness (a) than the other soups but significantly lower lightness (L) and yellowness (b) (p<0.05). Regarding transmittance, GW had a significantly higher value (67.67%T) than the other soups. JN and MD had higher acceptability results than GW or GN in terms of flavor, mouthfeel, and overall acceptability. Sensory intensity evaluations revealed that JN and MD had higher “soy sauce aroma” and “saltiness” and a greater “broth turbidity” than the other soups. These results indicate that the physicochemical and sensory characteristics of regional laver soups differ.

This study aimed to investigate the effects of Centella asiatica powder on the quality characteristics and storage stability of goat meat Tteokgalbi. The goat meat Tteokgalbi samples were prepared with four different quantities (0, 0.5, 1, and 1.5%) of Centella asiatica powder. The moisture content of the samples containing Centella asiatica powder was significantly lower than that of the control (p<0.05). The protein content of the samples containing Centella asiatica powder was significantly higher than that of the control (p<0.05). As the proportion of Centella asiatica powder increased, the pH, L*, and a* values of the uncooked and cooked samples decreased (p<0.05). The water holding capacity and the cooking yield of the uncooked and cooked samples were higher in the samples containing Centella asiatica powder than in the control (p<0.05). Also, with the increasing amounts of the Centella asiatica powder, the thiobarbituric acid reactive substance (TBARS) levels decreased. The 1-1.5% Centella asiatica powder group showed lower levels of volatile basic nitrogen (VBN) than the other groups as per the assay (p<0.05). The results indicate that Centella asiatica powder could enhance the quality characteristics and storage stability of goat meat Tteokgabi.