This study aimed to examine the possibility of upcycling extracts of Angelica keiskei and Oenanthe javanica juice by-products through comparing enzyme extraction (EE) and complex extraction (CE) methods to increase the extraction yield and flavor of materials. A higher extraction yield was obtained for free amino acid content with EE and CE for A. keiskei and O. javanica juice by-products, respectively, and a higher extraction efficiency was achieved with juice by-products than with extracts prepared from raw materials before juice production. The content of major amino acids varied depending on the extraction method used. When used according to the characteristics of the extract, their use as a functional material was confirmed along with improvement in the flavor of the food. Consistently high extraction yields for organic acid and sugar levels were obtained with CE in A. keiskei and O. javanica juice by-products. The DPPH radical scavenging ability and TPC were consistently high with CE in A. keiskei and O. javanica juice by-products; the increase in extracted content was likely because of the reaction between the ethanol used for CE and the phenolic compounds. However, because the antioxidant capacity of the juice by-product extracts was somewhat lower than that of the extracts from raw materials before juice production, the amount used should be reviewed. The TFC was found to be higher in extracts obtained with EE than with CE for A. keiskei juice by-products; however, no significant difference was observed between EE and CE in the O. javanica juice by-products. Through this study, the taste compounds and antioxidant properties of extracts obtained from juice by-products produced after the production of A. keiskei and O. javanica green juice were analyzed, and the availability of high value-added materials was confirmed. Based on these research results, expanding specific R&D for practical use should be explored.

To investigate antioxidant effects of tea tree root extracts using various extraction methods, cytotoxicity, DPPH and ABTS radical scavenging, SOD, nitrite scavenging activity and inhibitory activity of lipid peroxidation, reducing power, ferrous ion chelating activity were measured. Cytotoxicity for RAW 264.7 cells was not observed at concentrations treated with below 90 μg/mL in all extracts. The maximum DPPH radical, nitrite scavenging, SOD activity and inhibitory activity of lipid peroxidation were obtained at the ethylacetate and 70% ethanol extract. The maximum ABTS radical scavenging activity was obtained at the ethylacetate and hot water extract. However, in the case of reducing power and ferrous ion chelating activity, they were obtained at 70% ethanol and hexane extract, respectively. Nitrate scavenging activity showed the most excellent scavenging ability of 59.6% at 90 μg/mL of ethylacetate. The hexane extract had the highest ferrous ion chelating activity, showing 61.05% at 50 μg/mL, 66.07% at 70 μg/mL and 76.81% at 90 μg/mL, respectively. The results of this research show that the ethylacetate and 70% ethanol extracts of tea tree root can be used as a natural material for scavenging the radicals. However, future study is necessary to understand the mechanism of antioxidant activity by identification of substances.

본 연구는 전자 센서를 이용하여 다양한 추출방법에 따른 무 추출물들의 향미 특성을 조사하였다. 무의 신맛은 무 흰색 부위의 열수 추출물이 6.9의 센서 값을 나타내어 가장 높았다. 신맛은 8.0의 센서 값을 나타내어 무 초록색 부위의 콜드 브루 추출물이 가장 높았다. 감칠맛은 무 흰색 부위의 열수 추출물이 8.3의 센서 값을 나타내어 가장 높았다. 단맛은 무 초록색 부위의 콜드 브루 추출물이 6.8 의 센서 값으로 가장 높은 값을 나타내었고, 쓴맛은 무 초록색 부위의 고온 가압 추출물이 7.5의 센서 값으로 가장 높은 값을 나타내었다. 전자코를 이용하여 무 추출물들에서 총 16개의 휘발성 향기성분을 확인하였다. 무 추출물 속 휘발성 향기성분들 중 methanethiol이 주요한 향기성분으로 확인되었다. 본 연구에서 확인된 결과들은 무 추출 물의 향미 특성에 대한 기초 연구 자료로 활용될 수 있을 것으로 판단된다.

메타바코딩을 이용한 환경 DNA 분석은 검출 감도가 높아 어류의 생물다양성 평가 및 멸종위기종의 검출에 유용 한 기술이다. 이번 연구는 메타바코딩을 이용해 우리나라 담수어류를 대상으로 높은 검출 효율을 보일 수 있는 적합 한 분석방법을 확인하기 위해 4가지 분석조건별, 즉 필터 (cellulose nitrate filter, glass fiber filter), 추출 키트 (DNeasy® Blood & Tissue Kit, DNeasy® PowerWater Kit), 프라이머 조합 (12S rDNA, 16S rDNA) 그리고 PCR 방법 (conventional PCR, touchdown PCR)로 나타나는 Operational Taxonomic Units (OTUs) 수와 종 조성을 비교하였다. Glass fiber filter와 DNeasy® Tissue & Blood Kit를 이용해 추출한 시료는 12S rDNA와 16S rDNA 프라이머 조합에서 담수어류 OTUs가 가장 많이 검출되었다. 모든 분석조건 중 프라이머 조합에서만 조기어강 (Class Actinopterygii) 평균 OTUs 수에서 통계적으로 유의한 차이를 보였고 (Non-parametric Wilcoxon Signed Ranks Test, p=0.005), 담수어류 평균 OTUs 수는 유의하지 않았다. 종 조성 비교 결과 역시 프라이머 조합에서 유의한 차이를 보였고 (PERMANOVA, Pseudo-F=6.9489, p=0.006), 나머지 분석조건에서는 유의한 차이를 보이지 않았다. NMDS 분석 결과 종 조성은 유사도 65% 기준에서 프라이머 조합에 따라 묶였고, 16S rDNA 프라이머 세트는 주로 멸종위기종인 모래주사 (Microphysogobio koreensis), 꼬치동자개 (Pseudogobio brevicorpus)가 기여하였고, 12S rDNA 프라이머 세트는 주로 일반종인 피라미 (Zacco platypus), 꺽지 (Coreoperca herzi) 등이 기여한 것으로 나타났다. 본 연구는 국내 하천에서 채취한 시료에 대한 메타바코딩을 이용한 종 다양성 분석의 기초정보를 제공한다.

The purpose of this study was to determine the optimum extraction method suitable for the availability of biological activities in unripe apples known to be rich in functional components. Unripe apples ‘Hongro’ picked on May 28th, 2019 were extracted by various extraction methods (hot water, ethanol, enzymatic pre-treatment, ultrasonic wave, and subcritical water) and their extracts were investigated yield, effective component contents, and antioxidant activities. Overall, the yields by the extraction solvent were higher in water than in organic solvent(ethanol) because water-soluble compounds were eluted from a polar solvent. Total phenol contents of the ultrasonic wave (ethanol) extracts were significantly higher in 6 times than hot water extract. Contents of flavonoid were highest in the ethanol extract at 29.14 mg QE/g. Contents of tannin and ursolic acid were also significantly higher in the ultrasonic wave (ethanol) extract. The DPPH radical and ABTS radical scavenging activities were the strongest in the ultrasonic wave (ethanol) extract. Correlation between effective components and antioxidant activities was high in the total phenol content with ABTS and the ursolic acid content with DPPH (p<0.01). The above results suggested that ultrasonic wave (ethanol) extract of unripe apples has the potential to act as a functional material.

본 연구에서는 가축분퇴비에 존재할 수 있는 식중독균 의 검출을 위하여 기존의 배양을 이용한 방법을 대체할 수 있는 real-time PCR을 적용하고자 하였으며, 이에 따라 유전자 증폭에 영향을 미치는 DNA 추출 방법에 따른 식중독균 검출 효율을 비교하였다. 적용한 방법은 가열 처리, 유기용매 및 흡착제 처리, 효소 처리의 3가지로 구분 할 수 있으며, 각 방법에 따른 DNA의 검출 효율을 실험 결과로 나타내었다. 가열 처리 방법에서는 가열 시간의 증가에 따라 DNA 검출 효율이 높아지는 경향을 나타냈으며, 유기용매 및 흡착제는 효과를 나타내지 않았고, 효소 처리의 경우에는 그람 양성균 보다는 그람 음성균의 DNA가 추출 효율이 더 높은 것으로 나타났다. 결론적으로 퇴비에서 30분 이상의 가열 처리와 효소의 처리를 통한 DNA 추출 방법은 real-time PCR을 적용한 식중독균 검출에 적합한 것으로 판단된다.

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.

The interest in and development of healthy foods and nutraceuticals have increased because of the trend for a health-oriented society. Cinnamon is used as a food ingredient as well as a herbal medicine because of its functional properties. In this study, flavoring compounds and antioxidative activities of cinnamon extracts were investigated with different extraction solvents and extraction methods. The contents of flavoring compounds such as coumarin, cinnamic acid, cinnamaldehyde, and cinnamyl alcohol were investigated. The contents of courmarin, cinnamic acid, and cinnamylaldehyde in 70% ethanol extract were higher than those in hot water and subcritical water extracts. The contents of courmarin, cinnamic acid, and cinnamaldehyde in subcritical water extract were higher than those in hot water extract, whereas the content of cinnamyl alcohol was lower. DPPH scavenging activity increased with increasing concentration of the extracts, and the 70% ethanol extract showed the highest antioxidant activity. The ascorbic acid content of the 70% ethanol extract was largest in the antioxidative activity measurement by FRAP analysis. The ascorbic acid contents of the hot water and subcritical water extracts were similar.

자소엽(perilla frutescens)은 꿀풀과(Labiatae)에 속하며 널리 알려져 있는 약용 식물이다. 본 연구에서는 자소엽을 물, 열수, 초음파 추출 방법으로 추출하여 항산화 효과를 비교하고 가장 효과적인 추출 방법을 제시하고자 한다. 물, 열수, 초음파 처리를 통해 각각의 자소엽 추출물을 제조하였고, DPPH 라디 칼 소거능 및 총 페놀 함량을 통해 항산화 효과를 검증하고, 인간 간세포인 HepG2에 대한 세포 독성효과와 hydrogen peroxide (H2O2)로 유도된 산화적 스트레스로부터 간세포 보호효과를 3-[4,5-dimethylthiazole-2-yl]-2,5-diphenyltetrazolium bromide (MTT) assay로 확인하였다. 자소엽 초음파 추출물은 5000 ㎍/mL농도에서 69.07%의 DPPH 라디칼 소거능을 나타내며 물, 열수 추출물과 비교하여 우수한 항산화 효과를 나타내었다. 또한 총 페놀 함량 측정 결과 51.60±1.06 mg GAE/g extract 로서 물, 열수 추출물 보다 높은 총 페놀 함량을 확인하였다. 그러나 산화적 스트레스에 의한 세포 보호효과는 미비하였다. 본 연구를 통해 추출 방법에 따른 항산화 효과의 차이를 확인하였으며, 우수한 항산화 효과를 나타낸 자소엽 초음파 추출물을 이용하여 추가적인 연구가 필요할 것으로 사료된다.

Recently, in Korea various kinds of genetically modified (GM) crops have been imported and used as a raw material to manufacture foods and livestock feeds, but the different social concerns about the benefits and the potential risks of GM crops are being shown with a different reaction from the public. Thus a persistent management is required for the safe utilization of genetically modified organism (GMO). PCR analysis of transgene into crop is generally performed for the efficient post management of GMOs. The most important prerequisite for the application of nucleic acid detections is to decide the effective DNA-extraction methods. Particularly, in the case of processed feeds, the nucleic acids of which may be damaged by heating, high pressure, pH treatments, fermentation, etc. in processing, DNA must be extracted with high sensitivity from the samples to perform the PCR successfully. In this study, seven of DNA-extraction methods used commercially and non-commercially were compared with respect to the yields and quality of DNA extracted from livestock feeds and those crop materials. Amounts of genomic DNA obtained from the extraction methods varies according to feed configurations and crop materials. The DNA yield and uniformity of samples extracted with PG, CTAB, and QF method is greater than that obtained from other extraction methods. In the DNA integrity of the selected extraction methods, PCR analysis showed distinct amplifications and similar patterns in detecting crop endogenous genes and GMO genes. These results would be applicable for the selection of an adequate DNA-extraction method in extracting processed feeds and/or crop materials.

This study investigated the chemical composition of Solidago virga-aurea var. asiatica Nakai essential oils collected using different extraction methods. The essential oils obtained by simultaneous steam distillation extraction (SDE) and hydrodistillation extraction (HDE) methods from the aerial parts of Solidago virga-aurea var. asiatica Nakai were analyzed by GC and GC-MS. Ninety-nine volatile flavor compounds were identified in the essential oil produced from Solidago virga-aurea var. asiatica Nakai using the SDE method. These compounds were classified into eight categories in terms of chemical functionality: 26 hydrocarbons, 8 aldehydes, 36 alcohols, 7 ketones, 12 esters, 5 oxides and epixides, 4 acids, and a miscellaneous one. Spathulenol (15.66%) was the most abundant compound. Ninety-eight compounds including of 35 hydrocarbons, 6 aldehydes, 29 alcohols, 6 ketones, 10 esters, 4 oxides and epixides, 7 acids, and a miscellaneous one were identified in the essential oil from the plant using the HDE method. Hexadecanoic acid (24.74%) was the most abundant compound. The chemical composition of Solidago virga-aurea var. asiatica Nakai essential oils extracted by SDE and HDE methods are characterized by high content of sesquiterpene alcohols and acids, respectively. The extraction methods may be influenced in the chemical composition of natural plant essential oils.