Earticle

In this study, we examined the effects of gamma irradiation dosage on the mycelial growth of Auricularia auriculajudae and performed analyses of fruiting body yield, growth characteristics, taste, fragrance, and mineral composition. Assessments of mycelial growth in response to gamma irradiation at different intensities revealed an enhancement in the growth of fungi exposed to irradiation at 200 Gy. Fruiting body yield was also highest at 200 Gy, followed by 800 Gy and the control group. On the basis of these observations, we subsequently applied gamma ray doses of 200 and 800 Gy to examine the effects of irradiation on fungal quality characteristics. In terms of the taste of fruiting bodies, we detected no significant differences among the control, 200 Gy, and 800 Gy groups. Contrastingly, with respect to fragrance, we found that fungi treated with 200 Gy were characterized by a pattern that differed from those of the control and other treatment groups. Furthermore, whereas we detected no significant difference among treatments with respect total dietary fiber content, calcium content was found to be higher in the treatment groups compared with the control group, with the highest content being measured in fungi exposed to 800 Gy irradiation. Copper content was confirmed to be higher in the control group, whereas there were no significant differences between the fungi irradiated with 200 and 800 Gy. Contrastingly, the highest levels of zinc were detected in response to 200 Gy irradiation, followed by 800 Gy. Collectively, our findings thus indicate that gamma irradiation can contribute to promoting increases in the fruiting body yield and mineral contents of mushrooms.

본고는 인지언어학 관점에서 중국어 맛 표현 어휘의 의미 확장 양상의 특성을 밝히기 위하여 ‘苦[쓰다]’류, ‘甜[달다]’류, ‘酸[시다]’류, ‘辣[맵다]’류, ‘咸[짜다]’류 단어를 대상으로 개념적 혼성 이론을 활용하여 분석한다. 중국어 맛 표현 단어는 기본의미에서 ‘특정한 상황에 대한 감정적 상태’, ‘대상의 특성에 대한 평가’ 등의 의미로 확장된다. 인지언어학의 ‘신체화’ 관점에 따르면 ‘苦[쓰다]’, ‘甜[달다]’, ‘酸[시다]’, ‘辣[맵다]’ 등의 신체적 경험은 특정한 상황의 경험에 반영되어 ‘유쾌함, 괴로움, 슬픔, 질투’ 등의 감정으로 의미가 확장된다. 또한 대상의 행동 또는 성격 등의 특성에 대한 느낌에 반영되어 ‘남에게 환심을 사다, 잔인하다’ 등의 주관적인 평가로 그 의미가 확장된다. ‘맛’과 ‘감정’, ‘평가’ 등은 각각의 프레임에 입각해 입력공간이 구축되고 각각의 입력공간으로부터 맛이 ‘苦[쓰다]’, ‘甜[달다]’, ‘辣[맵다]’, ‘酸[시다]’는 특정한 상황을 경험하는 요소가 혼성공간으로 투사된다.

This study identifies the semantic extension pattern of the Chinese taste terms from the perspective of cognitive linguistics. To this end, the conceptual blending theory of the words “to be bitter (苦),” “to be sweet (甜),” “to be sour (酸),” “to be spicy (辣),” and “to be salty (咸)” is analyzed. The Chinese taste terms are extended from their primary meaning to that of an “emotional state in a particular situation” or an “evaluation of an object's behavior or characteristics.” According to the “embodiment” perspective of cognitive linguistics, physical taste experiences such as “bitter (苦),” “sweet (甜),” “sour (酸),” and “spicy (辣)” are reflected in the experience of certain situations. This extends their primary meaning to emotions such as “pleasure, agony, sadness, and jealousy.” These meanings are also reflected in the object's feelings of behavior or characteristics and are extended to subjective evaluations such as “to curry favor with” and “to be brutal." The input spaces are constructed on the basis of each frame, including “taste,” “emotion,” and “evaluation," and from each input space. Elements that experience certain situations, such as the taste being “bitter (苦),” “sweet (甜),” “sour (酸),” and “spicy (辣)” are projected into a blended space.

Objectives : Cnidii Fructus is prescribed as the fruit of Cnidium monnieri (L.) Cusson or Torilis japonica (Houtt.) DC. in Korea pharmacopoeia. Although there are differences in the composition of useful components, two species have been used without distinction. In order to discriminate them, DNA sequencing and taste pattern analysis were used in this study. Methods : Primers ITS 1 and ITS 4 were used to amplify the intergenic transcribed spacer(ITS) region of nuclear ribosomal DNA from seven T. japonica and six C. monnieri samples. Taste pattern of samples were measured by using taste-sensing system SA402B equipped with five foodstuff sensors(CT0, C00, AAE, CA0, and AE1). The five initial taste(sourness, bitterness, astringency, umami, and saltiness) and three aftertaste(aftertaste of bitterness, astringency, and umami) of two species were compared. Results : According to the results of ITS region sequence analysis, two species showed 94 base pairs differences. The similarity of two sequences was 85%. From the taste pattern analysis, sourness, bitterness, aftertaste of bitterness(aftertaste-B), and umami showed a different pattern. Especially, bitterness and aftertaste-B of C. monnieri were significantly higher than T. japonica. In addition, two species were shown to have two markedly different clustering by these two flavors. Conclusion : T. japonica and C. monnieri were effectively discriminated using DNA sequencing and taste pattern analysis. These methods can be used to identify the origin of traditional medicine in order to maintain therapeutic efficacy.