• Journal of Food Hygiene and Safety
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• v.7 no.4
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• pp.161-168
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• 1992

On the mutagenicity induced by 3-amino-l,4-dimethyl-5-H-pyrido[4,3-b]indol (Trp-P-1) and 2-aminotluorene (2-AF), the antimutagenic effects of edible muntain herb juices were examined by the Ames assay using Salmonella typhimurium TA98 and TA100. Juices prepared from aralia bud, small water dropwort, mugwort, roots of belltlower and sedum didn't have mutagenicity. Most of sample juices showed the antimutagenicity. Especially, juices prepared from aralia bud, small water dropwort and mugwort were found to possess strong antimutagenic effects. Sedum was moderatly effective and root of belltlower had little effect on mutagenicity caused by Trp-P1 and 2-AF. The experimental results with TA98 were similar to those with TA100 in the antimutagenicity test of edible mountain herb juices. In this study, antimutagenicity on Trp-P-1 was more effective than that on 2-AF.

• Food Science and Preservation
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• v.6 no.1
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• pp.48-54
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• 1999

The effect of irradiation of heat treatment either alone or in combination on the shelf-life of mixed mountain edible herb drinks (MMEHD) was investigated during storage. The MMEHD made from fresh Spuriopinella bracycarpar, Ligularia fischeri and Aster scaber was gamma -irradiated at doses of 0.1 kGy to 1 kGy. Microbial population, color change, vitamin C content, and sensory quality were evaluated during storage at 4, 25 and 35oC. Heated MMEHD induced the growth of total counts, mold and yeast as compared to the non-heated MMEHD. While some reduction in the microbial growth was observed in 1kGy-irradiated groups of both with or without heating. In both groups, L and b values decreased, but a value increased during storage. Also, heating drinks showed increased L and b values and reduced a value, compared to the non-heating drinks. Non-heated drinks showed 82% loss of vitamin C, whereas 25% loss of vitamin C was occurred in the irradiated drinks during storage at 4oC for 4days. In the meanwhile, non-irradiated heating drinks showed 99% loss of vitamin C, but irradiated heating drinks showed 58-65% reduction of vitamin C. Non-irradiated drinks without heating showed more bright color than irradiated ones, but irradiated drinks showed more enhanced brightness during storage. Also, irradiated drinks showed better falvor, sensory quality, and overall acceptability than non-irradiated drinks.

• Applied Biological Chemistry
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• v.31 no.1
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• pp.38-45
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• 1988

Potential mutagenicity of ten heated edible mountain herbs were examined with spore recassay, Ames test and DNA breaking test. Samples of edible mountain herbs were prepared with water extraction at $100^{\circ}C$ for 20 minutes. With the rec-assay, no significant mutagengic activity could be obtained from all of the samples, but among the eight of metal ions added to sample solution, $Pb^{2+}$ to R. crispus heated juice, $Zn^{2+}$ to L. fischeri and S. bracycarpa heated juice increased mutagenic activity of the samples. With the Ames test and DNA breaking test, all of the samples did not show mutagenicity. However, breaking action was activated on heated L. fischeri, P. japonicus. A. triphylla and A. tataricus juices in the presence of 25mM $Cu^{2+}$. But heated A. elata, H. aurantiaca, A. triphylla, S. bracycarpa and A. scaber juices were inactivated in the presence of 25mM $Fe^{2+}$. Desmutagenic activities against benzo$({\alpha})$pyrene significantly increased as increasing concentration of the heated edible mountain herb juices.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1203-1210
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• 1999

Soy sauce was fermented with the addition of mountain edible herbs, Ligularia fischeri, Codonopsis lanceolata and Symphytum officinale. In general, the total nitrogen content of soy sauce was increased with the increment of the amount of added mountain herbs. The mineral contents of calcium and potassium in the soy sauce after four months of aging at 20% substitution of Codonopsis lanceolata were increased by 1.3 and 1.5 times, respectively. With 10% substitution of mountain herb mixtures, the contents of tyrosine and arginine were increased by about 2 times as compared to the control. In the Rec assay system, antimutagenic effect of soy sauce with 10 and 20% substitution of Codonopsis lanceolata was higher than other samples. The results of sensory evaluation revealed that overall acceptability of soy sauce with 7% substitution of Codonopsis landeolata and 5% of mountain herb mixture exceeded other groups of samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.92-97
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• 1997

Beverages using mountain edible herbs(MEH) were formulated by determining optimum ratio of juices of MEH to several other ingredients. Fermented beverages were made by mixing juices(1 volume) fermented with Lactobacillus helverticus with syrup(3 volumes), followed by homogenization and flavoring . The general analysis and quality change of the beverages during storage were Peformed. The analysis of the beverages showed that the pH of Synurus deltoides and Cirsium sctidens were 3.8 and 3.7, titratable acidities were 0.50 and 0.49, optical densities were 1.201 and 1.119, respectively, The pH and color were not significantly changed when Synurus deltoides and Cirsium sctidens were stored at room temperature and 37$^{\circ}C$ for 6 months. The pH of Synurs deltoides beverage ranged 3.95~3.96 and pH of Cirsium sctidens was 3.83~3.95 at room temperature and 3.87~3.98 at 37$^{\circ}C$, respectively. The analysis of fermented beverages showed that pHs of Synurus deltoides and Cirsium sctidens were 3.65 and 3.70, titratable acidities were 0.57 and 0.60. Solids-non-fat were 3.2 and 3.1, and total counts of lactic acid bacteria were 2.5$\times$10$^{8}$ and 4.0$\times$10$^{8}$ , respectively. The changes of pH and titratable acidities stored at 4$^{\circ}C$ for 15 days were 3.39~3.56 and 0.61~0.81 for Synurus deltoides and 3.48~3.67 and 0.60~0.78 for Cirsium sctidens, respectively.