Nan-Hee Lee

Influence of calcinated starfish powder on growth, yield, spawn run and primordial germination of king oyster mushroom (Pleurotus eryngii).

This study was undertaken to assess the calcium absorption efficacy of Pleurotus eryngii (king oyster mushroom) in sawdust medium supplemented with starfish powder and to determine the effect of starfish powder as calcium supplement on growth, yield, spawn run and primordial germination of P. eryngii. Optimum calcination of starfish powder was achieved at the temperature ranging from 560.1 to 649.5 degrees C. A 1% supplementation of starfish powder in sawdust medium did not suppress the growth of P. eryngii. Also the supplementation of 1% calcinated starfish powder to sawdust medium potentially increased the calcium content up to a level of 256.0+/-16.3 in the fruiting body of P. eryngii without extension of spawn run period and the retardation of the days to primordial germination.

Fermentation Characteristics of Cheonggukjang made of Germinated Soybean under Light Condition

This study was conducted to investigate the fermentation characteristics of cheonggukjang prepared with soybean germinated under light condition. The moisture content and pH of cheonggukjang made with soybean germinated under light condition (CGL) were higher than that of cheonggukjang made with non-germinated soybean (CNG). The color of CGL was darker than that of CNG and cheonggukjang made with soybean germinated under dark condition (CGD). The number of live bacteria in the CGL () and CGD () was higher than that of CNG (). The levels of isoflavone in CGL, CGD and CNG were 2,038.0, 1,993.6 and 1,747.0 ug/g, respectively. There were no significant differences in the appearance, aroma, taste and overall acceptability of the cheonggukjang made with different germination conditions. Therefore, it was expected that the cheonggukjang prepared with soybean germinated under light condition could be practically used as a new fermented food.

Propyl gallate inhibits adipogenesis by stimulating extracellular signal-related kinases in human adipose tissue-derived mesenchymal stem cells.

Propyl gallate (PG) used as an additive in various foods has antioxidant and anti-inflammatory effects. Although the functional roles of PG in various cell types are well characterized, it is unknown whether PG has effect on stem cell differentiation. In this study, we demonstrated that PG could inhibit adipogenic differentiation in human adipose tissue-derived mesenchymal stem cells (hAMSCs) by decreasing the accumulation of intracellular lipid droplets. In addition, PG significantly reduced the expression of adipocyte-specific markers including peroxisome proliferator-activated receptor-γ (PPAR-γ), CCAAT enhancer binding protein-α (C/EBP-α), lipoprotein lipase (LPL), and adipocyte fatty acid-binding protein 2 (aP2). PG inhibited adipogenesis in hAMSCs through extracellular regulated kinase (ERK) pathway. Decreased adipogenesis following PG treatment was recovered in response to ERK blocking. Taken together, these results suggest a novel effect of PG on adipocyte differentiation in hAMSCs, supporting a negative role of ERK1/2 pathway in adipogenic differentiation.

Comparison of the quality characteristics of Korean fermented red pepper-soybean paste (Gochujang) Meju made with soybeans (Glycine max L.) germinated under dark and light conditions

The quality characteristics of gochujang meju, a fermented red pepper soybean starter, made with soybeans (Glycine max L.) germinated under dark and light conditions were compared. Soybeans germinated for 12 h were the most suitable for preparation of isoflavone enriched gochujang meju. The numbers of aerobic bacteria in gochujang meju fermented with either soybeans germinated under dark conditions (GGD) or soybeans germinated under light conditions (GGL) were significantly (p<0.05) increased, compared to gochujang meju fermented with non-germinated soybean (GNS). The total free sugar and isoflavone contents in GGD and GGL were significantly (p<0.05) increased, compared to GNS. The subtotal free amino acid contents in GGD and GGL of bitter taste compounds were significantly (p<0.05) decreased, compared to GNS. During germination, both dark and light factors had an influence on the quality characteristics of gochujang meju.