The steamed and freeze-dried mature silkworm powder (SMSP) is developed by the Rural Development Administration (RDA) in 2012. In here, the nutritional components of SMSP produced by rearing white-silk cocoon silkworm, Baekokjam, at high temperatures were compared and analyzed with those produced under optimal temperature conditions of 25°C. The weight of silkworms reared in a high-temperature environment increased compared to that under an optimal condition. However, when the silkworms matured, the difference in weight according to temperature conditions narrowed. As for the growth rate, the 5th instar silkworms grew a day earlier in a high-temperature environment than in an optimal. SMSPs produced in a high-temperature environment showed a difference when comparing the nutritional components with the SMSPs in an optimal condition. Overall, high-temperature-reared SMSPs contained about twice as high carbohydrates and slightly lower protein and fat than the optimal-reared SMSPs. These results show that SMSPs produced in a high-temperature environment have a difference in growth rate and nutritional composition from those produced under an optimal condition.

Based on the previous studies, this paper intends to comb and sort out the related literature, dialect, foreign languages, images and object data to pushed the research of steamed bread,which is the common cooked wheaten food, into a deeper stage. First of all, this article tries to draw the outline of the evolution of appellation from ancient to present. differentiate and analyze the concept and objective being of other names of steamed bread. What’s more, it explore the named motivation and distinguish different opinions about etymology. In addicion, the Word-formation of steamed bread were analyzed. The study figures out that fillings are wrapped, head shape, smooth without wrinkles are not only the central feature of steamed bread but also as the main bases of its naming motivation. Originally steamed bread was Modifier-head Disyllabic Compounds, and afterwards it became Affixed Double-syllable Words.

홍잠은 숙잠(熟蠶)을 수증기로 익혀서 인간이 섭취할 수 있도록 제조한 다양한 건강 증진 효과가 있는 천연 건강 식품이다. 현재 표준 제조 방법은 수증기로 찐 홍잠을 보관과 판매의 편의를 위하여 급속 냉동하여 동결 건조를 진행하는 것이다. 그런데, 홍잠을 동결 건조하는 과정은 많 은 시간과 비용을 필요로 하여 홍잠 제품 가격의 인상 요인으로 작용하고 있다. 본 연구에서는 홍잠을 수증기로 찐 후 바로 균질 액으로 제조하여 분무 건조하면 분말 제조 비용을 절감할 수 있음을 발견하였다. 그리고 홍잠 균질 액에 식용 단백질 분해 효소를 첨가하여 분해시킨 후, 단 1회의 분무 건조로 제품을 제조할 수 있는 방법을 개발하였다. 특히 홍잠 균질 액이나 효소 분해 홍잠 균질 액은 바로 액상이나 젤리 형태로 일반 또는 환 자용 특수 의료 용도 식품에 활용이 가능함을 보여주었다. 본 연구에서는 생산비용이 감소된 홍잠의 가공 방법을 제안하며 이는 제품 생성의 단가 를 낮추어 제품의 대중화와 양잠 농가의 연관산업 육성을 불러올 것으로 기대된다.

본 연구는 국내 식생활의 기본적인 구성식단으로 알려진 구이, 찜, 볶음, 조림에 존재하는 다양한 영양성분 중 수용성 비타민인 B1 (thiamin), B2 (riboflavin), 그리고 B3 (niacin)의 함량을 확인하였다. 실험분석 타당성 검증을 통해서 높은 직선성(r2>0.997)을 확인하였고, 검출한계의 경우 0.001-0.067 μg/mL 그리고 정량한계의 경우 0.002- 0.203 μg/mL를 확인하였다. 또한 실험값에 대한 정밀도와 반복성에 대한 검증을 위해서 standard reference materials 를 통해 실험값과 표준값과의 오차가 신뢰도 이내에 존재 한다는 결과를 확인하였다. 본 연구에서 제시된 구이식품의 경우 thiamin은 0.039-1.057 mg/100 g의 범위에 존재하였고, riboflavin은 0.058-0.686 mg/100 g의 범위에 존재했으며, niacin의 경우 0.021-21.772 mg/100 g의 범위로 나 타났다. 찜 종류의 경우 thiamin은 0.049-1.066 mg/100 g의 범위에 존재하였고, riboflavin은 0.025-0.548 mg/100 g의 범위에 존재했으며, niacin의 경우 0.134-21.509 mg/100 g의 범위로 나타났다. 볶음의 경우 thiamin은 0.114-0.388 mg/ 100 g의 범위에 존재하였고, riboflavin은 0.014-1.258 mg/ 100 g의 범위에 존재했으며, niacin의 경우 0.015-2.319 mg/ 100 g의 범위로 나타났다. 조림의 경우 thiamin은 0.112- 1.656 mg/100 g의 범위에 존재하였고, riboflavin은 0.024- 0.298 mg/100 g의 범위에 존재했으며, niacin의 경우 0.322- 2.157 mg/100 g의 범위로 나타났다. 본 연구에서 제시된 구이, 찜, 볶음, 그리고 조림 식품에 대한 수용성 비타민 함량에 대한 영양성분 데이터베이스 구축 연구가 국민 식생활의 중요한 기초자료로 이용될 것으로 확신한다.

This study was conducted to investigate the effects of a powder of steamed and freeze-dried mature silkworms (SMSP), Bombyx mori, on hair growth/loss in vivo in C3H mice. Topically applied SMSP for at least 10 days or longer showed potent hair growth promoting activity. SMSP-treated mice showed increase in hair weight significantly compared with control mice which were not treated with SMSP. Orally administered SMSP also showed hair growth promoting activity, which was lower than that when applied topically. In conclusion, SMSP was identified as a potential candidate for a novel hair-loss preventing and/or hair-growth promoting agent, which shortened the telogen phase to advance the following anagen phase in C3H mice in vivo when SMSP was applied topically for at least 10 days or longer.

Mature silkworm of Bombyx mori is known to contain various functional materials. However, it is too hard to chew or digest for humans when it is cooked or lyophilized. In Korea, the Rural Development Administration recently developed and patented a method for making mature silkworms edible. In this study, therefore, we examined the effects of a larval powder of steamed mature silkworm (SMSP) on skin pigmentation and melanogenesis. For elucidating the depigmenting activity, lightness of a designated site on the murine dorsal skin was measured in vivo. During the experiment, hyperpigmentation was induced on the skin by cumulative exposure to ultraviolet B (UVB) irradiation. At the end of the experiment, melanin production on the skin was visualized by Fontana-Masson staining. Orally administered SMSP of pistachio cocoon strain for at least a month or longer significantly and reduced abnormal pigmentation caused by UVB on the murine dorsal skin. SMSP also showed a potential anti-melanogenic efficacy in modulating UVB-induced hyperpigmentation. Taken together, SMSP was identified as a potential candidate for a novel anti-melanogenic agent, which showed depigmenting efficacy against UVB-induced hyperpigmentation in vivo when administered orally.

The mature silkworms of Bombyx mori L. have recently been regarded as a potential health supplement due to gaining their edibility for humans via a newly-developed steaming method by the Rural Development Administration in Korea. This study was conducted to investigate the effects of a larval powder of steamed mature silkworms (SMSP) on hair growth/loss in vivo in mice. Topically applied SMSP showed potent hair growth promoting activity. SMSP-treated mice showed increase in hair weight significantly compared with control mice which were not treated with SMSP. Orally administered SMSP also showed hair growth promoting activity, which was lower than that when applied topically. By elucidating the hair loss preventing activity of SMSP, this study will be helpful to increase incomes for sericultural farm households in Korea.

Silkworms, Bombyx mori L., have been traditionally used as an oriental medicine to manage diverse pathological conditions including dermatological problems in East Asia, in addition to the use of their cocoons for making fabrics. The “mature” silkworms of B. mori have recently been regarded as a potential health supplement due to gaining their edibility for humans by a newly-developed steaming method. Therefore, the present study was conducted to investigate the effects of a larval powder of steamed mature silkworms (SMSP) on skin pigmentation and melanogenesis. Orally administered SMSP of pistachio cocoon strain significantly and reduced abnormal pigmentation caused by ultraviolet B on the murine dorsal skin. SMSP also showed a potential anti-melanogenic efficacy in modulating UVB-induced melanogenesis.

The mature silkworms of Bombyx mori L. have recently been regarded as a potential health supplement due to gainingtheir edibility for humans by a newly-developed steaming method. Therefore, this study was conducted to investigate theeffects of steamed and lyophilized mature silkworm powder (SMSP) on skin pigmentation and melanogenesis. Orally administeredSMSP significantly and dose-dependently reduced abnormal pigmentation caused by ultraviolet B (UVB) on the murinedorsal skin. SMSP also showed a potential anti-melanogenic efficacy in modulating UVB-induced melanogenesis. Takentogether, SMSP was identified as a potential candidate for a novel anti-melanogenic agent, which showed hypo-pigmentingefficacy against UVB-induced melanogenesis in vivo when administered orally.

This study was carried out to investigate antimicrobial activity and characteristics of Asparagus cochinchinenesis which was steamed and fermented with lactic acid bacteria. A. cochinchinensis was prepared to steaming process which was washed and freeze dried. A. cochinchinensis was steamed at 95oC for 12 h and dried by hot air at 50oC for 24 h. After steaming process, A. cochinchinensis was fermented with lactic acid bacteria (Leuconostoc mesenteroides 4395, Lactobacillus sakei 383 and Lactobacillus plantarum KCCM 11322). Ethyl acetate extracts of fermented A. cochinchinensis had antimicrobial activities for the respiratory disease bacteria (Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa and Escherichia coli). A. cochinchinensis had highest antimicrobial activity for the P. aeruginosa which fermented with L. mesenteroides 4395. The minimum inhibition concentration (MIC) of A. cochinchinensis fermented with L. mesenteroides 4395 was 10 mg/mL for S. aureus, S. epidermidis, E. coli and 5 mg/mL for P. aeruginosa. The MIC of A. cochinchinensis fermented with L. sakei 383 and A. cochinchinensis fermented with L. plantarum KCCM 11322 were the same. Total sugar was decreased from 863.33±17.47 mg/mL to 722.67±5.51 mg/mL during the steaming process. But reducing sugar was increased from 99.36±1.32 mg/mL to 109.29±2.71 mg/mL during the steaming process. Total sugar was decreased to 301.50-361.42 mg/mL and reducing sugar was decreased to 27.39-62.20 mg/mL during the fermentation process.

This study was carried out to investigate antimicrobial activity and characteristics of Asparagus cochinchinenesis which was steamed and fermented with lactic acid bacteria. A. cochinchinensis was prepared to steaming process which was washed and freeze dried. A. cochinchinensis was steamed at 95oC for 12 h and dried by hot air at 50oC for 24 h. After steaming process, A. cochinchinensis was fermented with lactic acid bacteria (Leuconostoc mesenteroides 4395, Lactobacillus sakei 383 and Lactobacillus plantarum KCCM 11322). Ethyl acetate extracts of fermented A. cochinchinensis had antimicrobial activities for the respiratory disease bacteria (Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa and Escherichia coli). A. cochinchinensis had highest antimicrobial activity for the P. aeruginosa which fermented with L. mesenteroides 4395. The minimum inhibition concentration (MIC) of A. cochinchinensis fermented with L. mesenteroides 4395 was 10 mg/mL for S. aureus, S. epidermidis, E. coli and 5 mg/mL for P. aeruginosa. The MIC of A. cochinchinensis fermented with L. sakei 383 and A. cochinchinensis fermented with L. plantarum KCCM 11322 were the same. Total sugar was decreased from 863.33±17.47 mg/mL to 722.67±5.51 mg/mL during the steaming process. But reducing sugar was increased from 99.36±1.32 mg/mL to 109.29±2.71 mg/mL during the steaming process. Total sugar was decreased to 301.50-361.42 mg/mL and reducing sugar was decreased to 27.39-62.20 mg/mL during the fermentation process.