The success of quantitative real-time reverse transcription polymerase chain reaction (RT-qPCR) to quantify gene expression depends on the stability of the reference genes used for data normalization. To date, systematic screening for reference genes in persimmon (Diospyros kaki Thunb) has never been reported. In this study, 13 candidate reference genes were cloned from 'Nantongxiaofangshi' usi...

Role of persimmon (Diospyros kaki, Thunb ‘Saijo’) peel was investigated on developing atherosclerosis in low-density lipoprotein receptor (LDLR)-deficient mice with emphasis on lipid metabolism, physio-biological oxidation, production of related atherogenic autoantigens, and production of anti-atherogenic natural antibodies. Male LDLRdeficient mice were fed high fat diet or high fat diet supple...

Kaki, also known as Sharon fruit or persimmon, is the edible fruit of the persimmon tree (Diospyros kaki), which belongs to the Ebenaceae family. Although kaki has been a very popular food in Japan for centuries, no allergies to this fruit have been previously reported in this country. A 13-month-old male infant was brought to the outpatient clinic at Kumamoto University Hospital in Kumamoto, J...

Sooty blotch and flyspeck (SBFS), a disease caused by a complex of fungi, results in substantial economic losses for commercial growers of sweet persimmon (Diospyros kaki L.) in Korea. However, many species causing SBFS in Korea have not been identified and sources of inoculum are uncertain. Based on mycological characteristics, pathogenicity, and molecular data, the causal fungi were identifie...

Nontuberculous mycobacteria (NTM), including Mycobacterium avium complex (MAC), cause opportunistic chronic pulmonary infections. Notably, MAC susceptibility is regulated by various factors, including the host immune system. Persimmon (Ebenaceae Diospyros kaki Thunb.) tannin is a condensed tannin composed of a polymer of catechin groups. It is well known that condensed tannins have high antioxi...

This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage t...