• Title/Summary/Keyword: pear

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The Effect of Woohwang with Pear Phenolic compound on Blood Pressure, Plasma Renin, ANP in Hypertensive Rat Induced by 2K1C (우황(牛黃) 및 Pear Phenolic compound가 백서(白鼠)의 혈압(血壓) 변화(變化), 혈장(血漿) Renin, ANP에 미치는 영향(影響))

  • Youn, Dae-Hwan
    • The Korea Journal of Herbology
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    • v.21 no.2
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    • pp.143-150
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    • 2006
  • Oriental pear was used as treatment of asthma, control of blood pressure tonic medicine diabetes in oriental medicine, Pear Pectin was effective on control of blood pressure in previous report. In this study, it was investigated that Woohwang with pear extractions effects on cardiovascular system as blood pressure and renin and Atrial natriuretic peptide(ANP) in plasma. The 2K1C hypertension model was prepared by constricting the left renal artery with a sliver dip. Animals were then divided into three groups, control, Woowhang:Pear Phenolic compound(1:1), Woowhang:Pear Phenolic compound(2:1),Woowhang:Pear Phenolic compound(1:2) were supplied with them. Direct-blood pressure was measured at femoral vein, Indirect-blood pressure was measured at rodent tail. The results are as follows. The blood pressure was more significantly decreased at 1:2(woohwang:pear phenolic compound)group than other groups. On 6,9,12,15days, the blood pressure was significantly decreased in 1:2(woohwang:pear phenolic compound)group. The plasma ANP was significantly increased in 1:2(woohwang:pear phenolic compound)group. It tenders to decrease in 1:2(woohwang:pear phenolic compound)group on plasma renin. Based on the above results it is assumed that oral administration of Woohwang with Pear Phenolic compound(1:2) can help the treatment of hypertension.

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Genome Research on Peach and Pear

  • Hayashi, Tateki;Yamamoto, Toshiya
    • Journal of Plant Biotechnology
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    • v.4 no.2
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    • pp.45-52
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    • 2002
  • A lot of SSRs (simple sequence repeats) in peach and pear from enriched genomic libraries and in peach from a cDNA library were developed. These SSRs were applied to other related species, giving phenograms of 52 Prunes and 60 pear accessions. Apple SSRs could also be successfully used in Pyrus spp. Thirteen morphological traits were characterized on the basis of the linkage map obtained from an $F_2$ population of peach. This map was compiled with those morphological markers and 83 DNA markers, including SSR markers used as anchor loci, to compare different peach maps. Molecular markers tightly linked to new root-knot nematode resistance genes were also found. A linkage map including disease related genes, pear scab resistance and black spot susceptibility, in the Japanese pear Kinchaku were constructed using 118 RAPD markers. Another linkage map, of the European pear Bartlett, was also constructed with 226 markers, including 49 SSRs from pear, apple, peach and cherry. Maps of other Japanese pear cultivars, i.e., Kousui and Housui, were also constructed. These maps were the first results of pear species.

Comparative Study of Antioxidant Activity of Apple and Pear Peel

  • Kim, Kyung Soon;Roh, Kwang Soo
    • Korean Journal of Plant Resources
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    • v.26 no.3
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    • pp.347-354
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    • 2013
  • Apple and pear are popular fruits consumed in Korea and are common fruit in daily diet. In order to compare the antioxidant activity of the apple and pear peels, total polyphenol contents, total flavonoid contents, $ABTS^+$ free radical scavenging activity, and DPPH free radical scavenging activity were measured from hot water, ethanol, and methanol extracts of the two fruit peels. The total polyphenol and flavonoid contents were highest in 95% methanol extracts of the apple peelsand 70% ethanol extract of the pear peels, respectively. Total polyphenol contents of the pear peels were higher than that of apple peels, and total flavonoid contents of the apple peels were higher than that of pear peels. The apple and pear peels had the highest $ABTS^{+{\cdot}}$ and DPPH free radical scavenging activity in 95% methanol extracts and 70% ethanol extracts, respectively. $ABTS^{+{\cdot}}$ and DPPH free radical scavenging activity of pear peels was higher than that of apple peels, and the DPPH free radical scavenging activity of apple and pear peels were detected in hot water, 95% methanol, and 70% ethanol extracts, respectively. Ascorbic acid, a synthetic antioxidant used as positive control, had significantly higher scavenging activity than the apple and pear peels. In conclusion, the apple and pear peelshave great potential as natural antioxidants. Therefore, above results should be considered to provide the possibility for the development of high functional antioxidants.

Effects of Cognition Toward Fresh Pear on the Purchase of Pear and Processed Pear Products (신선 배에 대한 인지가 배와 배 가공 식품의 구매에 미치는 영향)

  • Ahn, Se Eun;Oh, Ji Eun;Cho, Mi Sook
    • Journal of the Korean Society of Food Culture
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    • v.32 no.5
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    • pp.394-402
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    • 2017
  • This study evaluated how fresh pear cognition variables influences the purchase of primary and secondary products to promote pear consumption. The survey was performed online using 200 consumers who have consumed pears. Consumers' cognition was classified into two groups, one that was more favorable toward fresh pears and one that was less favorable. The cognition toward pear significantly affected the attitude (p<0.001) and purchase intention (p<0.001) toward fresh pear. When consumers bought fresh pear, sweetness was most important among the selection attributes to both groups, and the most common reason why consumers liked the pear analyzed by check all that apply (CATA) was also sweet taste. However, the negative group did not prefer fresh pear because of taste and texture, so those qualities should be well-controlled. In addition, cognition toward primary products influenced liking and purchase intention of processed pear products, especially beverages (p<0.001), bakeries and sweets (p<0.05). Therefore, these types of secondary products should be developed based on consumers' demands.

Comparative Study on the Korean and Chinese Consumers' Preference for Processed Foods using Korean Pears - Focusing on the 20s Women - (한국 및 중화권 소비자들의 국내산 배 가공식품에 대한 기호도 비교 연구 - 20대 여성을 중심으로 -)

  • Park, Seo Eun;Kim, Young Seo;Oh, Ji Eun;Cho, Mi Sook
    • Journal of the Korean Society of Food Culture
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    • v.34 no.3
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    • pp.296-307
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    • 2019
  • This study aimed to develop processed foods that can be tailored to the tastes of consumers in countries to enter domestic and foreign markets utilizing fresh Korean pears, in which the consumption is decreasing. A survey was also conducted on three types of samples (pear jelly, pear rice cake, and pear muffin). As a result, both Korean and Chinese women aged in their 20s preferred pear muffins the most among the pear products evaluated. Pear jelly and rice cake were preferred by Chinese consumers because of their sweet taste (p<0.05). Pear rice cakes were preferred because of their texture (p<0.05). Pear muffins were not significant in all items except for odor/flavor and sweetness, but Korean consumers had a high preference for them and showed a significant preference for colors (p<0.05). Pear muffins were most familiar to both Korean and Chinese consumers showing a high willingness to purchase. An analysis of the preference inducement factors of consumers in each country of the three processed foods containing pears using Check-All-That-Reply (CATA) showed that the consumers of both countries preferred the 'pear odor/flavor' characteristics of pear jelly, and that pear rice cakes were preferred by Chinese consumers compared to Korean consumers. Pear muffins were preferred by Korean consumers. Overall, pear muffins are the product expected to be most suitable for female consumers in Korea and China aged in their 20s.

Easy production techniques for clear pear juice and its antioxidant activities of 'Chuwhangbae' pear (추황배 청징배즙의 제조 및 항산화 활성)

  • Choi, Jin-Ho;Yim, Sun-Hee;Choi, Jang-Jeon;Kim, Sung-Jong;Nam, Seung-Hee;Kang, Sam Seok;Kim, Yoon Kyeong;Lee, Han Chan
    • Korean Journal of Food Preservation
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    • v.20 no.5
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    • pp.720-726
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    • 2013
  • This study was carried out to optimize the filtration, clarification, anti-browning processing conditions of clear pear juice and to investigate changes in antioxidant activity of pear juice produced through different heating treatment. For the filtration with cheese cloth, filter paper, or centrifugation (10 min at 3,000 rpm), the pear juice was most efficiently filtered with centrifugation because it showed the highest lightness (L value) and lowest yellowness (a value). Among various clarifying agents, 1% of gelatin or bentonite clarified effectively pear juice but tannin or egg albumin did not. Among anti-browning agents (0.1%) like L-ascorbic acid, NaCl or citric acid, L-ascorbic acid prevented the browning of pear juice with the lowest browning index value (2.62), compared to that of NaCl (2.74), or citric acid (2.87). Fructose, sucrose, glucose and sorbitol were present in the pear juice, the fructose and glucose contents increased but that of sucrose decreased in the heated pear juice. The total polyphenol content of the heated pear juice significantly increase, and did the total flavonoid contents in the clear and heated pear juice. The DPPH radical scavenging activity and nitrate scavenging activity were higher in the clear and heated pear juice than in the fruit crush.

The Quality and Storage Characteristics of Jeung-Pyun prepared with Opuntia ficus-india var. Sabolen powder (백년초 분말의 첨가비율과 저장에 따른 증편의 품질 특성)

  • 김기숙;이소영
    • Korean journal of food and cookery science
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    • v.18 no.2
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    • pp.179-184
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    • 2002
  • This study was carried out to investigate the effects of adding prickly pear (Opuntia ficus-india var. Sabolen) on the quality characteristics of Jeung-Pyun, a traditional fermented Korean rice cake, and to find out an appropriate ratio of prickly pear powder to give a favorable color. Changes in the quality characteristics of prickly pear-added Jeung-Pyun during storage period were also studied. As the addition of prickly pear powder was increased from 1 to 3%, the degrees of expansion and gelatinization of Jeung-Pyun were increased. The degree of gelatinization and hardness were changed slowly during storage at room temperature (20$^{\circ}C$). In sensory evaluation, control Jeung-Pyun samples without prickly pear powder was preferred to that with prickly pear powder, but it was not significant up to 2% prickly pear powder. In the case of Jeung-Pyun containing 2% prickly pear powder, those stored for 12 hr received higher sensory scores than those right after being manufactured. In general, Jeung-Pyun samples with 2% prickly pear powder was favored. The addition of prickly pear powder was likely to improve the preservation property of Jeung-Pyun.

Genome Research on Peach and Pear

  • Hayashi Tateki;Yamamoto Toshiya
    • Proceedings of the Korean Society of Plant Biotechnology Conference
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    • pp.101-109
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    • 2002
  • A lot of SSRs (simple sequence repeats) in peach and pear from enriched genomic libraries and in peach from a cDNA library were developed. These SSRs were applied to other related species, giving phenograms of 52 Prunus and 60 pear accessions. Apple SSRs could also be successfully used in Pyrus spp. Thirteen morphological traits were characterized on the basis of the linkage map obtained from an $F_2$ population of peach. This map was compiled with those morphological markers and 83 DNA markers, including SSR markers used as anchor loci, to compare different peach maps. Molecular markers tightly linked to new root-knot nematode resistance genes were also found. A linkage map including disease-related genes, pear scab resistance and black spot susceptibility, in the Japanese pear Kinchaku were constructed using 118 RAPD markers. Another linkage map, of the European pear Bartlett, was also constructed with 226 markers, including 49 SSRs from pear, apple, peach and chewy. Maps of other Japanese pear cultivars, i.e., Kousui and Housui, were also constructed. These maps were the first results of pear species.

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