• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.691-697
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• 2011

The purpose of this study was to determine the possibility of using Opuntia ficus-indica as a natural health food source. To accomplish this, the contents of general and antioxidative nutrient contents of Opuntia ficus-indica were measured. The carbohydrate, crude protein, crude fat and crude ash were 66.79%, 5.51%, 9.89% and 9.29%, respectively. The calorie contents of Opuntia ficusindica was 378.21 kcal. The content of total dietary fiber was 36.54%. The essential and non-essential amino acids contents were 1,635.14 mg and 3,012.68 mg, respectively. Potassium was the most abundant mineral followed by Ca, Mg, and Na, showing that Opuntia ficus-indica is an alkali material. The electron-donating activity (EDA) of Opuntia ficus-indica was 29.85~44.57%, and the activity was dependent on the sample concentration. Total phenolic content of Opuntia ficus-indica was 2.21 ${\mu}g$/mg, and total flavonoids content was estimated as 1.80 ${\mu}g$/mg. Opuntia ficus-indica extract showed the highest reducing power (OD 700=3.18) at a concentration of 6.25 mg/mL. Based on the above results, we determined that the Opuntia ficus-indica has potential antioxidant activities.

• Journal of Digital Convergence
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• v.12 no.1
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• pp.563-572
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• 2014

Art Nouveau started from the purpose of making art young by reforming art. Rising in revolt against historical style imitation, Art Nouveau was a movement that demanded modern and trend-fitting styles which were embracing general revolution of life and surrounding environment. In jewelry, new styles were tried to be constructed too, breaking from previous styles. Together with new trial of materials, fine jewelry that technical skills of master craftsmen were emphasized on were shown. Styles of Art Nouveau had been diversely developed, fitting to culture of each country in the whole Europe. They were the bases of styles after the 20th century. Jewelry after Art Nouveau repeated development by being divided into industrial and artistic jewelry. They have influenced on a lot of development until modern times. Art Nouveau led jewelry to the establishment of artistic worth, exceeding the worth of goods. There is a difference between aesthetic jewelry expressed through diverse formativeness of Art Nouveau and modern jewelry designs centered on simple precious jewelry which is biased toward productivity and functionality. Modern times are the times of culture and art that are laying stress on personality and ego-expression and pursue creative and ingenious designs. So, various color expression of Art Nouveau and jewelry styles of diverse materials and motives which were expressed through time period and thought will become examples in leading new design development and design flows of modern jewelry.

• Journal of Digital Convergence
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• v.14 no.10
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• pp.563-570
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• 2016

This study investigated applicable values and developments of 5 different kinds of oriental medicine materials as functional supplements or medicinal uses, known to improve blood circulation by means of analyzing nutritional compositions and antioxidant activities. Among general nutritional compositions, protein, iron and copper contents in Polygini Multiflori Radix (20.28%, $132.22{\mu}g$/100 g, $26.54{\mu}g$/100 g), Angelica Gigantis Radix (16.54%, $98.20{\mu}g$/100 g, $32.15{\mu}g$/100 g) and Paeoniae Radix(18.67%, $62.10{\mu}g$/100 g, $20.32{\mu}g$/100 g) were significantly higher than other materials. Angelica Gigantis Radix had the highest of total polyphenols and flavonoid contents, Polygini Multiflori Radix (middle), Paeoniae Radix (the lowest). Antioxidant activities by using DPPH radicals removal showed the highest in Polygini Multiflori Radix, Angelica Gigantis Radix (middle), Paeoniae Radix (the lowest). This study tried to use integrated approaches, including Western and Oriental medicine to improve blood circulation and to set up base to develop products originated from natural compositions.

• The Journal of Korean Academy of Prosthodontics
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• v.53 no.1
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• pp.1-8
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• 2015

Purpose: The purpose of this prospective study was to compare the satisfaction levels of the patients worn implant supported mandibular overdentures and conventional complete dentures. Materials and methods: Full edentulous patients (n=40) who were planned to do implant supported mandibular overdentures, aged 51 to 82 years, were enrolled in this study. All subjects rated their satisfaction levels (mastication, pronunciation, esthetics, pain, and general satisfaction) of their original conventional dentures prior to treatment and their new overdentures 1 week and 12 weeks after the delivery on 10 cm visual analogue scales. Repeated-measures ANOVA was performed to compare the satisfaction level of each three period (P<.05). Results: The mean satisfaction levels of the implant supported overdentures after 1 week and 12 weeks of delivery were significantly higher than those of the conventional complete dentures in all scoring parameters (P<.05). After 12 weeks of overdenture delivery, the increase of the satisfaction levels in mastication, pronunciation, and pain and the decrease in esthetics and general satisfaction were observed in comparison with those after 1 week of delivery, however, no significant difference was found between the satisfaction levels of 1 week and 12 weeks after delivery. Conclusion: An implant supported overdenture might be one of the effective ways to give more satisfaction to patients who were not gratified with a conventional denture and eventually to improve their quality of life.

• Journal of Life Science
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• v.18 no.7
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• pp.980-985
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• 2008

This study was carried out to develope an alcoholic drink by fermentation of onion extract using Saccharomyces cerevisiae. The optimal conditions for ethanol production were obtained by standing culture at $25^{\circ}C$ for 5 days with 5% inoculum volume. At the results by flask culture, the growth curve of used S. cerevisiae reached to the stantionary phase at 48 hr and the death phase at 90 hr, whereas ethanol production reached maximum at 114 hr. Under the above conditions, a large scale production was carried out. A standing culture in 5 l fermenter showed the similar results to its flask culture, but progressed 24 hr rapidly more than that of the flask culture. A fed-batch culture was performed by addition of the onionic medium supplemented with 10% (v/v) sucrose after 72 hr from the fermenting start. The fed-batch culture could prevent S. cerevisiae from entering into the death phase and maintain constant level of alcohol production. A continuous culture was able to carry out by adding per every 24 hr the onionic medium supplemented with 10% (v/v) sucrose after 72 hr from the fermenting start. Although S. cerevisiae used showed a little decreased growth, alcohol production maintained roughly the constant level at the maximum yield. To enhance the quality of this alcoholic drink, $2-O-{\alpha}-D-glucopyranosyl$ L-ascorbic acid (AA-2G) was supplemented into the onion extract of the substrate for fermentation. As resulted at this study, this alcoholic drink containing AA-2G should be used as a functional fermented alcohol drink strengthened with vitamin C.

• Journal of Life Science
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• v.16 no.3 s.76
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• pp.516-521
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• 2006

The possibility of usage as cosmetic resource of the mycelial culture broth of P. japonica in the mixture of cucumber and grape extracts was investigated. In the effect of collagen synthesis promotion in human fibroblast cells, the culture broth of P. japonica of 0.1, 0.5 and 1.0% concentration increased the amount of collagen synthesis than that of control cells. The culture broth increased the SOD activity in the concentration dependant manner of 0.01% to 1.0% in the antioxydation activity test. About 90% of superoxide radical was eliminated by 0.5% concentration of the culture supernatant in the antioxydation test. Anticoagulant quercetin in the course of mycelial growth in the mixture of cucumber and grape extract was accumulated to 15 folds than that of pre-culture. In the skin safety test of the culture broth, there is no any skin damage signal in the tested 30 people. Taken together, we concluded that the culture broth of P. japonica in the mixture of grape and cucumber extracts can be used as a cosmetic resource.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.729-736
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• 2012

The purpose of this study is to determine the possibility of using cultured wild ginseng roots as a natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of cultured wild ginseng roots were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 61.72%, 17.36%, 0.23% and 10.90%, respectively. Further, the calories of cultured wild ginseng roots were 323.97 kcal. Total dietary fiber was 82.13%. The protein contained a total of 18 different kinds of amino acids. The contents of amino acids were 16.15 g. The K was the largest mineral followed by P, Ca, and Mg, which means cultured wild ginseng roots is alkali material. The contents of saturated fatty acids and unsaturated fatty acids were 0.23 g, and 0.62 g, respectively. Crude saponine content was 25.87 mg/g. Total phenolic contents of cultured wild ginseng roots were 11.2mg/g, and total flavonoids contents were estimated as 4.2mg/g. The electron donating ability of cultured wild ginseng roots were 24.7~31.6%. The nitrite scavenging activity was pH dependent, and was highest at pH 1.2 and lowest at pH 6.0. The cultured wild ginseng roots extract showed the highest reducing power (0.06) at the concentration of $1,000{\mu}g/m{\ell}$. Based on the above results, we deemed that the cultured wild ginseng roots might have potential antioxdant activities.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.842-849
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• 2012

The purpose of this study is to determine the possibility of using Agarum cribrosum as a natural health food source. To accomplish this purpose, the contents of the general and antioxidant activities of Agarum cribrosum were measured. The contents of carbohydrate, crude protein, crude lipid and ash were 45.4%, 15.0%, 2.3% and 33.1%. The calories of Agarum cribrosum were 262.3 kcal and total dietary fiber of Agarum cribrosum was 34.0%. The protein contained a total of 18 different kinds of amino acids. The content of amino acids was 12,402.42 mg/100 g. The K was the largest mineral followed by Ca, Na and Mg, implying that Agarum cribrosum is an alkali material. The antioxidant activity of Agarum cribrosum was assessed by various radical scavenging assays using DPPH (2,2-diphenyl-1-picrylhydrazyl), FRAP (ferric ion reducing antioxidant power), reducing power, and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)). All antioxidant activity of Agarum cribrosum extract increased the concentration of the dependents. Total phenolic contents of Agarum cribrosum extract were $34.1{\pm}2.56mg/g$, and total flavonoids contents were estimated at $4.9{\pm}0.26mg/g$. General nutrients and other antioxidant bioactive materials in Agarum cribrosum were also potential materials for good health food. It is expected that a follow-up study of Agarum cribrosum through developing processed food and evaluation of their functional properties would provide useful information or sources of functional foods.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.1
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• pp.483-492
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• 2017

This study investigated the quality characteristics of cookies made with chestnut inner peel powder and its potential as a food ingredient. Cookies were made with various levels (0, 10, 20, 30, 40%) of chestnut inner peel powder. Dough pieces were baked for 20 minutes at $180^{\circ}C$ in an electrically heated rotary oven for about 10 minutes, and all items were measured after cooling for 24 hours at normal temperature. Quality characteristics were measured by moisture content, leavening rate, loss rate, spread factor, color, texture profile analysis, and sensory evaluations. The moisture content of cookies was significantly affected by increasing chestnut inner peel powder (p<0.001). The spread factor as well as L-value and b-value of cookies significantly decreased with increasing chestnut inner peel powder content (p<0.001). However, hardness and redness (a-value) of cookies significantly increased with increasing chestnut inner peel powder content (p<0.001). The sensory score showed that cookies added with 20% chestnut inner peel powder had higher color, texture, and overall acceptability scores than other samples. As a result, quality of cookies added with 20% chestnut inner peel powder was the most suitable, and we suggest that chestnut inner peel is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Journal of Sericultural and Entomological Science
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• v.48 no.1
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• pp.11-15
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• 2006

Antheraea yamamai silk fibroin powder was prepared by treatment with HCl. The prepared A. yamamai fibroin hydrolysate was characterized by gel filtration chromatography, amino acid analysis, X-ray diffractometry, circular dichroism analysis, differential thermal analysis, and thermogravimetry. The average molecular weight of A. yamamai powder was about 430 and the major amino acids composed of the powder were Ala and Ser. According to XRD analysis, A. yamamai silk powder showed sharp diffraction peaks at $2{\theta}=20.34^{\circ}\;and\;31.5^{\circ}$. CD spectrum showed a peak around 220 nm and a should 215 nm, assigned to ${\alpha}-helix\;and\;{\beta}-sheet$ structure, respectively. DSC and TGA showed that the maximum degradation temperature of powder was around $250{\sim}270^{\circ}C$. Moreover, no harmful heavy metal was contained in the A. yamamai silk fibroin hydrolysate.