To utilize textured vegetable protein (TVP) instead of meat in kimchi stew, TVP of different sizes were added to kimchi stew under different cooking conditions. Canned Kimchi stew was prepared by adding processed TVP. Physicochemical quality characteristics and antioxidant activities of the broth, kimchi, and meat (or TVP) were measured. The pH and salinity did not show a significant difference between treatment groups in the broth or kimchi. However, the TVP treatment group showed higher pH and lower salinity than the control group. There was no significant difference in color between control group and TVP-treated groups. In terms of texture, the control group had the lowest hardness, gumminess, and chewiness, followed by TVP-1 and TVP-2 manufactured after pre-cooking, which showed lower hardness, gumminess, and chewiness. The smaller the size of the TVP, the lower the hardness, gumminess, and chewiness. Results of shear force were consistent with those of hardness. Contents of flavonoid and polyphenol compounds as antioxidant components did not increase or decrease with the addition of TVP. There were no significant differences in antioxidant activities among experimental groups.

To determine the differences in food quality between fish fed a low fish meal diet containing black soldier fly (Hermetia illucens) instead of fish meal and those fed a general fish meal diet, we analyzed the approximate components, mineral content, amino acid composition, fatty acid composition, color, and texture of Flounder (Paralichthys olivaceus). The analysis of approximate components showed no difference between the two samples, except for moisture content. Mineral contents were measured in the order of K, P, Na, and Mg in both samples, with no difference except for phosphorus (P). A total of 16 amino acids were detected in both samples, with no significant differences in their composition. Additionally, 17 types of free amino acids were identified, with no significant differences between the two samples. The fatty acid composition consisted of 13 fatty acids, with palmitic acid, DHA, and oleic acid being the most prominent, although slight differences in content were observed. The color and texture also showed no differences between the two samples. Overall, there were no significant differences in chemical components or physical characteristics, so it was judged to be insignificant in terms of food science.

To utilize textured vegetable protein (TVP) in food manufacturing, TVP was soaked in salt solutions of different concentrations. Physicochemical quality characteristics of TVP were then measured. When TVP was soaked in a salt solution, the pH tended to increase compared to the control. However, the pH decreased after 18 hours of soaking. The salinity of the control decreased slightly from the initial value depending on the soaking time. The group treated with salt solution showed higher salinity than the control. Water absorption capacity of the control increased as the soaking time increased. However, water absorption capacity of the group treated with salt solution decreased as the concentration of salt solution increased. Lightness of the group treated with salt solution showed less change than the control during soaking. The redness increased as the concentration of salt solution increased. The yellowness increased compared to the control during soaking. Hardness, gumminess, and chewiness of the control decreased during soaking in water. The group treated with salt solution showed significantly higher hardness, gumminess, and chewiness as the concentration of the salt solution increased. However, adhesiveness, elasticity, and cohesiveness generally did not show significant differences among samples.

The present study is designed to investigate the hypolipidemic effect of the hot-water extract from the leaves of Dendropanax morbifera L. (DMWE) in hyperlipidemic rats. Thirty male 5-week-old rats were grouped as follows: Normal control (NC) given distilled water; hyperlipidemic control (HC) administered with distilled water; drug treatment (DT) orally administered with atorvastatin (10 mg/kg body weight (BW)); DMWE-treated groups (DM-50, DM-100 and DM-200) treated with DMWE 50, 100 and 200 mg/kg BW, respectively. All groups (except for NC) were fed a high-fat diet during the experiment. After 4 weeks of administration, the BW of all groups treated with DMWEs significantly increased compared to that of HC (p<0.05) and showed no significant difference compared to that of NC. In addition, serum total cholesterol levels in all groups treated with DMWEs were meaningfully decreased, compared to that in HC (p<0.05). In serum triglyceride (TG) and low-density lipoprotein-cholesterol levels, both DM-100 and DM-200 considerably decreased compared to HC (p<0.05), and no significant differences in TG levels were between DM-100 and DM-200. In high-density lipoprotein-cholesterol levels, DM-200 was statistically different compared to HC, and there were no significant differences between DM-100, DM-200 and DT. Furthermore, aspartate transaminase and alanine aminotransferase concentrations of DM-100 and DM-200 were significantly decreased compared to those of HC (p<0.05). From results portrayed above, DMWE at the concentration of 100 mg/kg BW has been identified to be effective in the treatment of hyperlipidemic rats.

The purpose of this study was to isolate an active constituent from the essential oil of Eugenia caryophyllata leaves and evaluate its insecticidal activity against Pochazia shantungensis nymphs and adults. According to chromatographic and spectroscopic analyses, the active constituent of E. caryophyllata leaves was identified as eugenol. Based on LC50 values and structural analogues of eugenola gainst the P. shantungensis nymphs and adults, isoeugenol (LC50, 83.29 and 91.03 mg/L) exhibited the highest insecticidal activity, followed by methyl isoeugenol (105.61 and 114.48 mg/L), eugenol (124.44 and 143.24 mg/L), methyl eugenol (126.31 and 143.84 mg/L), and acetyl eugenol (165.11 and 170.06 mg/L). Insecticidal activity against P. shantungensis was dependent on the presence of a functional group in 4-ally-2-methoxyphenol. These results indicate that E. caryophyllata oil and eugenol analogues might be potential alternative synthetic insecticidal agents.

This study was designed to improve the sensory characteristics and mitigate the bitter taste of Platycodon gradiflorum. It was aimed at investigating the qualitative properties of fermented P. gradiflorum after repeated steaming and drying treatments. P. gradiflorum was heated for 2 hr at 95℃, being the first and third treatments compared afterwards. Lactobacillus plantarum, at a concentration of 10%, was used as starter culture. As a result, the third steaming process and the addition of starter improved the physical and chemical properties of P. gradiflorum i.e., crude saponin and total polyphenol contents increased significantly. Moreover, P. gradiflorum steamed three times and fermented by L. plantarum showed the higher overall preference score. Our results indicated that the three-time steaming and drying was an effective manufacturing process for the production of high-quality fermented P. gradiflorum. Lactic acid-fermented P. gradiflorum also could have a potential use as a valuable resource for the development of functional products.