This study was conducted to find out the optimal solvent extraction method [Distilled water (DW), 70% ethanol, 99% ethanol] of mushrooms, including Pleurotus ostreatus (Jacq.) Que, Pleurotus eryngii and Flammulina velutipes and improve their usability as natural antioxidants. To analyze antioxidant activities in each mushroom, total polyphenol, flavonoid contents, 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2?-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical (ABTS+) and fluorescence recovery after photobleaching (FRAP) were measured. All mushrooms showed the highest total polyphenol contents in DW mushroom extract (p<0.001). Total flavonoid contents were the highest in P. eryngii and F. velutipes DW and 70% ethanol mushroom extracts (p<0.05). All mushrooms showed the highest activities using DPPH and FRAP assays in the DW extraction method (p<0.001). P. ostreatus (Jacq.) Que and P. eryngii showed the highest ABTS+ radical scavenging activity in the DW extraction method, and F. velutipes showed the highest activity in the 70% ethanol extraction method (p<0.001). As a result of comparing IC50 values of DPPH and ABTS+ radicals and FRAP EC50 values, the DW P. ostreatus (Jacq.) Que extract showed high antioxidant activities (p<0.001). Pearson's correlation between total polyphenol contents and antioxidant activities showed a positive correlation in all mushrooms (p<0.01). Therefore, extraction of the mushrooms with DW can enhance the extraction of effective bioactive substances and antioxidant activity.

This study investigated the quality characteristics of sweet pumpkin after blanching. Sweet pumpkins were blanched in distilled water, 2% citric acid and 2% NaCl water at 100oC for 3 min. The cooking loss of sweet pumpkin in the blanching groups was lower than that in the control group, and greenness and yellowness in the blanching groups were higher than those in the control group (p<0.001). Total polyphenol content (TPC) of sweet pumpkin increased after blanching (p<0.05), and TPC true retention (TR) was measured with the highest NB. CON and NB were significantly higher in ?- carotene content (p<0.001). Lutein content in the blanching treatment groups was lower than that in the control group, but NB was the highest between the blanching groups (p<0.001). DPPH and ABTS+ radical scavenging activity assays revealed higher antioxidant activity in the NB groups among the blanching groups (p<0.001). The CON was 2.44 log colonyforming unit (CFU)/ g in the total bacterial count, but there were no microorganisms in the blanching groups. In conclusion, blanching with the addition of 2% NaCl can inhibit the growth of microorganisms and improve TR and antioxidant activities in sweet pumpkin.

This study sought to investigate the effects of heat-moisture treatment (HMT) and ethanol treatment (EOH) for improving the quality and storage stability of Tteokbokki Tteok. The quality characteristics were evaluated by moisture, pH, color, texture profile analysis, and observing the microbial properties after the heat-moisture treatment or ethanol treatment. As the storage period increased, the moisture content of Tteokbokki Tteok tended to decrease except for the HMT group (p<0.05) while the pH did not show significant variation except for the EOH group (p<0.05). While measuring the color, the L-value tended to increase in all groups during the storage period. The a-value and the b-value showed the highest values in the HMT group and the control (CON) group, respectively. In the texture profile analysis, all groups showed a significant tendency to increase levels of hardness and chewiness as the storage period increased (p<0.05). The HMT group showed an increase in hardness and adhesiveness, which are characteristics of the HMT treatment. The results of examining the microbial properties of Tteokbokki Tteok showed that the total microbial count in the HMT group was 4.52 on the 8th day of storage, which was lower than the level in the CON group and the EOH group on the 4th day of storage. Yeast and mold were not measured during the storage period. Thus the results of this study showed that when manufacturing Tteokbokki Tteok, the heat-moisture treatment of rice powder increased the storage stability by delaying microbial growth and also had positive effects on quality.

The purpose of this study was to investigate the antioxidant activity and β-glucan content of extracts extracted by varying the temperature at 30, 55 and 80℃ after hot air drying or freeze drying of Pleurotus ostreatus and Pleurotus eryngii. For the analysis antioxidant activity of each mushroom, β-glucan, total phenol, flavonoid contents, and DPPH․ABTS+․Nitrite assay were measured. Also, the β-glucan content, total flavonoid content and ABTS+ scavenging activity increased with freeze drying rather than hot air drying, and increased with increasing extraction temperature in both mushrooms. However, the total phenol and nitrite scavenging activity increased with hot air drying rather than freeze drying, and decreased with increasing temperature in both mushrooms. DPPH scavenging activity was not significant in both mushrooms, but decreased with increasing extraction temperature. Pearson’s correlations between total flavonoid content and antioxidant activities were r=0.719~0.753 (p<0.01). As a result, the β-glucan content, total flavonoid content, and ABTS radical cation scavenging activity were highest during freeze drying and extraction at 80℃. And the highest total phenol content, DPPH radical scavenging activity and nitrite scavenging activity were obtained during hot air drying and extraction at 30℃.

콩을 사용하는 간장제조공정과 달리 쌀을 사용하여 쌀소스를 제조 후 품질특성 및 관능적 평가를 실시하였다. 35oC로 하여 120일 숙성시킨 쌀소스의 품질평가 및 관능적 특성 결과 수분함량은 55.08%로 나타났으며, 색도측정 결과 L값은 38.90, a값 -1.22, b값 5.74로 숙성기간이 증가 할수록 황색도가 높게 나타나 b값이 증가하였다. pH는 4.35로 나타나 숙성 기간이 증가할수록 pH가 감소하는 경향을 나타났으며 총 질소 함량 측정 결과 0.26%로 나타나 숙성기간이 길어질수록 쌀의 단백질을 분해시켜 총 질소 함량은 높게 나타났다. 관능평가 결과, 숙성기간 120일 처리구가 숙성기간 90일 처리구에 비해 색의 기호도는 낮게 평가되었으나, 맛과 향의 기호도에서 높게 평가되었다. 따라서 쌀소스를 제조하는 경우에 숙성온도를 35oC로 하여 120일 숙성시키는 것이 관능적 품질 측면에서 가장 적합할 것으로 보이며, 본 연구를 바탕으로 생산된 쌀소스는 조미 식품으로써 쌀의 이용가치를 부가할 것으로 사료된다.

Korean sliced rice cakes, or tteokguk, are conventionally dried and rehydrated during their preparation. In this study, the effects of the perforation process and various drying methods (e.g., hot-air drying, vacuum drying, low temperature drying, and freeze drying) on the quality characteristics of tteokguk (rice cake soup) were evaluated. In the experiment, the rehydration capacity and lightness increased as the pore number increased. The hardness, redness, and yellowness of tteokguk, in contrast, tended to decrease as perforations increased. The texture, taste, and overall acceptability scores of tteokguk increased as perforations increased. With respect to drying methods, the rehydration capacity was greatest for vacuum drying. The hardness of tteokguk was lowest for vacuum drying. The redness, yellowness, pH, and sensory characteristics did not differ significantly among tteokguk samples treated through various drying methods. These results suggest that high-quality ready-to-eat Korean sliced rice cakes could be created by perforation and vacuum drying.

The characteristics of extracts and precipitates after extraction at different water temperature (25, 50, 75, 95oC), ethanol ratio (25, 50, 75, 100%), and extraction method (stir, soak, autoclave) of yam powder and raw yam were investigated. The total polyphenol content was the highest in the 50% ethanol extract of yam powder. The DPPH radical scavenging activity was the highest in the 75% ethanol extraction and the crude saponin content was the highest in the 95oC water extraction. Tyrosinase inhibitory activity was the highest in 95oC water extraction, low concentration of ethanol extraction, and autoclave extraction. The peak viscosity, trough, and final viscosity of the precipitates increased after ethanol extraction, whereas decreased after the 95oC water extraction and the autoclave, indicating the destruction of starch granules. This was confirmed by observing the starch granules broken using the SEM. The significance of this study was to investigate the possibility of the use of yam resources as a material, processing product development, skin beauty functional food and cosmetic material.

This study was performed to determine the effects of different processing methods (AD: drying at 50°C for 15 h; ADR: roasting after drying; SAD: drying after steaming; SADR: roasting after steaming and drying) on the quality characteristics, total phenolic content, anthocyanin content, DPPH radical scavenging activity, and reducing powder of red radish (Bordeaux and watermelon radish) tea. The pH of red radish tea was the highest with SAD. In terms of the total sugar content, Bordeaux radish tea showed the highest level with AD, ADR, and SAD, and watermelon radish tea showed the highest level with SADR. The a value of Bordeaux radish tea was higher with AD and ADR. The b value of Bordeaux radish tea was increased with steaming and roasting treatment. In terms of measuring the colors of watermelon radish tea, the L value was decreased while the b value was increased with roasting treatment. The total phenolic content, DPPH radical scavenging activity, and reducing powder with ADR and SADR were higher than those in samples prepared by different processing methods. AD and SAD resulted in higher anthocyanin contents than ADR and SADR. In terms of sensory evaluation, the appearance and color were rated higher with AD and SAD, whereas the flavor and taste were ranked higher with ADR and SADR than in the other samples. The results suggest that red radish (Bordeaux and watermelon radish) tea prepared by ADR and SADR processing methods can be utilized as health functional tea material with antioxidant activity.

The purpose of this study was to determine the optimal mixing ratio of olive oil, parmesan cheese, and nuts for preparation of pesto with spinach. Based on a surface response methodology (RSM), the independent variables were olive oil (100~300 g), parmesan cheese (25~75 g) and nuts (12~36 g). The dependent variables were physico-chemical properties as pH, color values (L, a, and b values), viscosity and sensory evaluation. pH decreased with increasing parmesan cheese levels. The L value decreased and the a and b values increased with increasing olive oil levels. Viscosity was negatively correlated with olive oil levels but positively correlated with the amounts of parmesan cheese and nuts. The addition of oil exerted a positive effect on gloss, and oily taste. In the sensory evaluation, the values of appearance, color, flavor, taste and overall acceptance were in the range of 4.4~7.2, 3.7~7.4, 4.4~7.1, 3.9~7.3 and 3.5~7.6, respectively. The sensory evaluation results showed significant values in appearance (p<0.01), flavor (p<0.01), taste (p<0.01) and overall acceptance (p<0.05). The optimal amounts of spinach pesto with olive oil, parmesan cheese, and nuts were determined by numerical optimization of a canonical model and graphical optimization. The optimal amounts were 175.29 g of olive oil, 49.51 g parmesan cheese, and 27.37 g of nuts per 100 g of spinach.

복숭아혹진딧물(Myzus persicae)의 온도에 따른 발육시험을 실내 15, 18, 21, 24, 27, 30℃의 6개 항온, 광주기 14L:10D, 상대습도 50~60% 조건과 고추 비닐하우스에서 3월 23일부터 8월 20일까지 6회 접종하여 수행하였다. 실내사망률은 저온에서는 1~2령충의 사망률이 높았고 온도가 증가할수록 3~4령충의 사망률이 높았으며 고온에서는 66.7%까지 높아졌다. 실내와 포장조건 모두 온도가 증가할수록 발육기간이 짧아지는 경향을 보였으며 포장조건 8월 접종에서 6.03일로 가장 짧았다. 온도와 발육률과의 관계를 보기 위해 선형 및 3개의 비선형 모형(Briere1, Lactin 2, Logan 6)을 이용하여 분석한 결과, 선형모형을 이용하여 전체약충의 발육영점온도는 3.0℃였으며 발육유효적산온도는 111.1DD였다. 3가지 비선형 모형중 Logan-6 모형이 전약충, 후약충 전체약충 단계에서 AIC와 BIC 값이 가장 적어 온도와 발육율과의 관계를 잘 설명하였으며, 발육단계별 발육완료분포는 3-parameter Weibull 함수를 사용하였으며 전약충, 후약충, 전체약충에서 r2 값이 0.95~0.97로 높은 값을 보여 양호한 모형 적합성을 보였으며 정식시기별 성충 발생 예측치와 포장 조사치가 일치하여 방제적기 추정에 유용하게 사용할 수 있을 것이다.

목화진딧물 (Aphis gossypii)의 온도에 따른 발육시험을 실내 15, 18, 21, 24, 27, 30℃의 6개 항온, 광주기 14L:10D, 상대습도 50∼60% 조건과 오이 비닐하우스에서 3월 23일부터 8월 20일까지 6회 접종하여 수행하였다. 실내사망률은 저온에서는 2~3령충의 사망률이 높았고 온도가 증가할수록 3~4령충의 사망률이 높았으며 고온에서 전체 사망률이 높았다. 전체 약충의 발육기간은 실내에서 15℃에서 12.2일로 가장 짧았으며 변온의 28.5℃에서 4.09일로 가장 짧았다. 온도와 발육율과의 관계를 보기위해 선형 및 3개의 비선형 모형(Briere 1, Lactin 2, Logan 6)을 이용하여 분석한 결과, 선형모형을 이용하여 전체약충의 발육영점온도는 6.8℃였으며 발육유효적산온도는 각각 111.1DD였다. 3가지 비선형 모형중 Logan-6 모형이 전약충, 후약충 전체약충 단계에서 AIC와 BIC 값이 가장 적어 온도와 발육율과의 관계를 잘 설명하였으며, 발육단계별 발육완료분포는 3-parameter Weibull 함수를 사용하였으며 전약충, 후약충, 전체약충에서 r2 값이 0.88~0.91로 높은 값을 보여 양호한 모형 적합성을 보였으며 정식시기별 성충 발생 예측치와 포장 조사치가 일치하여 방제적기 추정에 유용하게 사용할 수 있을 것이다.

본 시험은 온도 발육모델을 이용하여 꽃매미 알의 부화시기를 예측하고 약충과 성충 방제에 효과적인 친환경 자재선발 및 끈끈이트랩 색상별 유인효과를 찾기 위하여 수행하였다. 꽃매미 알은 15, 20, 25℃(14L:10D)에서 각각 55.9, 26.8, 21.6일 만에 부화하였고 부화율은 각각 61.9, 57.8, 30.4%로 온도가 높을수록 부화소요기간은 짧고 부화율은 낮았다. 알의 온도와 발육속도와의 관계식은 Y=0.0028X-0.0228 (R2=0.9561)이었으며, 발육영점온도는 8.14℃, 유효적산온도는 355.4일도였다. 위의 관계식에 의하여 전남지역 꽃매미 알의 부화시기는 5월 22일로 예측되었다. 꽃매미 약충방제에 효과적인 친환경자재는 제충국추출물, 고삼추출물, 데리스추출물이었고, 성충은 제충국추출물, 고삼추출물이었다. 황토색, 파랑색, 노랑색 끈끈이트랩 중에서 황토색끈끈이트랩의 유인량은 2주 동안에 약충 535마리, 성충 87.7마리였다. 황토색 끈끈이트랩은 꽃매미 약충과 성충의 유인포살효과가 우수하였다.

Sulfur is commonly used in Asia as a n herba l medicine to treat infl ammation and cancel‘. and potent chemopreventive effects have been demonstrated in various in vivo and in vitromodels for sulfur-containing compounds found in naturally occun‘ ing products. Here, we report the growth inhibitory and apoptosis-related effects of a newly developedhigh- purity eclible sulfur (ES) on immortali zecl human oral keratinocytes (IHOKs) and on oral cancer cells representing two stages of oral can cer (HN4‘ HN12) basecl on an 3-(4. 5-Dimethylt hiazol-2-yl)-2.5-cliphenyl tetrazolium bromide (MTT) a ssay, Western blotting, cell cycle analysis, ancl nuclear staining. The puri ty of the ES used in th is s tucly was verified by high performance liquid chromat ography (HPLC) , amino acid analysis and energy di spersive spectroscopy (EDS). ES inhibitecl the proliferation of immor talized and malignant oral kerati nocytes in a dose- and time-dependent manner FITC-Annexin V staining. DNA fragmentation testing. and Hoechst 33258 staining revealed that ES inhibits cell growth via apoptosis . ES blocked cell-cycle progression at the sub- Gl phase, with decreased expression 0 1' cyclins Dl, D2, and E, and t heir activating partners cdk2, cdk4, and cdk6‘ and a concomitant induction of p53 and p21/WAF1. Furthermore, ES treatment increased the cytosolic level of cytochrome c a nd resulted in caspase-3 activation‘ and thi s effect was correlated wi th Bax up- regulation and Bcl-2 down- regulation Taken together, these clata suggest that ES is a potential chemopreventive and chemotherapeutic agent for oral cancel

본 연구에서 사용한 홍삼 전분은 홍삼 농축액 제조 공정에서 발생하는 부산물중 하나로 현재까지는 특별한 활용도가 없었다. 하지만 홍삼 농축액 제조 과정에서 발생되는 홍삼 유래의 물질로 홍삼의 유효 성분인 진세노사이드 및 각종 유리당, 탄수화물 등이 풍부한 안전한 소재로서의 가능성을 알아보고자 하였다. 홍삼전분을 이용한 새로운 홍삼막걸리의 차별화를 위하여 제품의 진세노사이드 함량, 유기산, 유리당, 효모수 등을 분석하였다. 효모 생균수의 변화 조사결과 4℃에서 저장하였을 때는 저장 20일까지 효모 균수에 큰 변화가 없었지만 25℃ 저장에서는 저장 20일에 초기 효모균수의 약 75%가 감소되었다. 유기산분석 결과 막걸리에서는 lactic acid가 4.16 mg/mL의 농도로 가장 많았으며, 그 다음으로는 citric acid 0.88 mg/mL, malic acid 0.39 mg/mL의 순서로 많았다. 저장 초기에는 malic acid의 함량이 4℃ 및 25℃에서 0.39 mg/mL 와 0.58 mg/mL 이었으나 저장일이 20일 경과하였을 때에는 0.46 mg/mL 그리고 0.17 mg/mL으로 측정되었고 대부분의 유기산은 저장기간에 관계없이 변화가 크게 나타나지 않았으나 butyric acid는 증가를 보였다. 20일 경에 lactic acid와 isobutyric acid는 감소하였으며 다른 종류의 유기산은 증가를 보였다. 유리당 분석결과 glucose가 4.4 mg/mL, sucrose 2.8 mg/mL 그리고 mannose 1.4 mg/mL 으로 막걸리의 주 구성당으로 분석되었으며 저장기간이 지속되면서 sucrose, glucose, mannose의 함량은 감소를 보여 알콜 발효의 주요 기질로 사용되었음을 보여주었다. 저장 4~8일 이후부터는 당이 급격히 감소하였으며 8일 이후부터는 큰 차이를 보이지 않았다. 이것은 저장 중 당분이 알콜과 탄산가스로 분해되었기 때문에 함량이 감소한 보여진다. 4℃에서 저장시, 일반적인 유통기간보다(10일) 긴 20일 동안 유리당의 변화를 보였으며 유리당은 12일 경에 sucrose, glucose와 mannose의 양은 1/2으로 감소하였다. 총산 및 pH 분석결과 각 저장온도에서 저장기간에 따른 pH의 변화는, 4℃에서 저장한 경우, 저장 4일경 pH 4.3에서 8일경 pH 3.8로 떨어지면서 저장기간 동안 서서히 감소되었다. 25℃에서 저장한 경우, pH 4.6~3.2 수준으로 4℃ 저장 온도보다 25℃ 온도에서 pH가 낮게 관찰 되었고 진세노사이드 분석결과 함량은 2.47 mg/g으로 측정되었다.