• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.153-158
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• 2011

This study was performed to develop new anti-obesity agents from medicinal plants for functional food industry. We prepared lipase inhibitor-containing ethanol extracts from Desmodium oxyphyllu DC. and its nutritional characteristics, stability of temperature and pH and physiological functionalities were investigated. Crude lipid content and curde protein content of ethanol extract from Desmodium oxyphyllum DC. were 26.5% and 5.7%, respectively and its asparagine content was 4,860 mg/100 g, dry basis. The ethanol extracts were also stable from pH 3.0 to pH 9.0 and below $80^{\circ}C$. The ethanol extract were showed high lipase inhibitory activity of 74.2% and acetylcholinesterase inhibitory activity of 68.4%.

• Food Science and Preservation
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• v.8 no.4
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• pp.475-480
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• 2001

Yields of bamboo extracts were 1.0∼1.5% in stalks and 3.1∼3.2% (w/w) in leaves. Electron donating ability of extracts from stalks was 62% in Maengjongjuk, 55% in Somdae and 52% in Wangdae, while that of leaf extracts showed very low level. On the contrary, nitrite-scavenging activity was higher in leaf extracts than stalk extracts, and the activity was 63, 57 and 55% in leaf extracts of Maengjongjuk, Wangdae and Somdae, respectively. Antimicrobial activity was examined against 7 major strains which cause food poisoning, and extracts of bamboo stalks showed somewhat activity, while leaf extracts showed merely or no activity according to strains. But all extracts showed relatively strong antimicrobial activity against Staphylococcus aureus and Vibrio parahaemolyticus, and extracts of Somdae stalks and Maengjongjuk leaves showed antimicrobial antimicrobial activity against those strains on 100${\mu}\ell$/disc concentrate.

• The korean journal of orthodontics
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• v.25 no.3 s.50
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• pp.355-373
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• 1995

Craniofacial region is a musculodentoskeletal system that consists of many anatomical structures ; cranioskeletal structures, dental arches, and formation and functions of masticatory muscles have close correlations. Growth and development of craniofacial region are influenced by not only hereditory factors, but also environmental factors such as craniofacial muscles and surrounding tissues. On the contrary, however, study on changes in functions or adaptations of craniofacial muscles following changes of craniofacial skeletal structures has been somewhat insufficient. The author's purpose was to observe correlations between masticatory muscular functions and change patterns according to cranial skeletal structures and occlusion patterns, for this, comparative study of muscle activity changes of preand post- orthognathic surgery states in skeletal Cl III malocclusion patients was peformed. The selected sample groups were 15 normal male patients, 15 skeletal Cl III pre-orthognatic surgery patients and 15 skeletal Cl III post-orthognatic surgery patients. For each sample groups, cephalometric x-ray taking, masticatory efficiency test and measurements of muscle activities in anterior temporal muscle, masseter and upper lip in rest, clenching, chewing and swallowing were carried out. The following results were obtained : 1. In resting state of mandible, pre-surgery malocclusion group showed higher m. activities in ant. temporalis, masseter and upper lip than post-surgery group. Post-surg. malocc. group showed significantly high m. activity only in upper lip compared to the normal group. 2. In clenching state, post-surg. malocc. group showed higher m. activities in ut. temporalis, masseter and upper lip than pre-surg. malocc. group. 3. In chewing state, post-surg. malocc. group showed higher m. activities in ant. temporalis and masseter than pre-surg. malocc. group, on the other hand, decreased upper lip activity was noticed. 4. In swallowing state, post-surg. malocc. group showed lower upper lip activity than pre-surg. malocc. group but higher than that of the normal group. No significant difference in m. activities of ant, temporalis and masseter was noticed among the three groups. 5. Masticatory efficiency was lower in pre-surg. malocc. group than normal group, masticatory efficiency showed an increase in post-surg. malocc. group compared to the pre-surg. malocc. group. However, both groups showed significant differences compared to the normal group.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.733-741
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• 2013

The objective of this study is to prepare functional beverages with dandelion (Taraxacum mongolicum H.) extracts. As a result of sensory evaluation, 10% water extracts of dandelion containing beverage, which was the highest value of overall preference, was chosen for further examinations. Moisture content of developed beverage was $99.6{\pm}0.5%$ and sugar content decreased from 0.8 to $0.7^{\circ}Brix$ whereas pH increased from 3.4 to 3.7 by addition of 10% dandelion extracts. Total phenolic and flavonoid contents of beverage were $295.8{\pm}5.8mg/L$ and $122.8{\pm}18.4mg/L$, respectively. The developed beverage showed higher DPPH radical scavenging activity of $98.2{\pm}0.6%$ than the beverage without extract. Moreover, concentration of silibinin in the T. mongolicum H. beverage was $0.3{\pm}0.04mg/L$.

• Journal of The Korean Association For Science Education
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• v.21 no.3
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• pp.516-528
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• 2001

In the educational study, the measure of EEG(brain waves) can be useful method to study the functioning state of brain during learning behaviour. This study investigated the changes of neuronal response according to four times repetition of audio-visual learning. EEG data at the prefrontal$(Fp_{1},Fp_{2})$ were obtained from twenty subjects at the 8th grade, and analysed quantitatively using FFT(fast Fourier transform) program. The results were as follows: 1) In the first audio-visual learning, the activities of $\beta_{2}(20-30Hz)$ and $\beta_{1}(14-19Hz)$ waves increased highly, but the activities of $\theta(4-7Hz)$ and $\alpha$ (8-13Hz) waves decreased compared with the base lines. 2). According to the repetitive audio-visual learning, the activities of $\beta_{2}$ and $\beta_{1}$ waves decreased gradually after the 1st repetitive learning. And, the activity of $\beta_{2}$ wave had the higher change than that of $\beta_{1}$ wave. 3). The activity of $\alpha$ wave decreased smoothly according to the repetitive audio-visual learning, and the activity of $\theta$ wave decreased radically after twice repetitive learning. 4). $\beta$ and $\theta$ waves together showed high activities in the 2nd audio-visual learning(once repetition), and the learning achievement increased highly after the 2nd learning. 5). The right prefrontal$(Fp_{2})$ showed higher activation than the left$(Fp_{1})$ in the first audio-visual learning. However, there were not significant differences between the right and the left prefrontal EEG activities in the repetitive audio-visual learning. Based on these findings, we can conclude that the habituation of neuronal response shows up in the repetitive audio-visual learning and brain hemisphericity can be changed by learning experiences. In addition, it is suggested once repetition of audio-visual learning be effective on the improvement of the learning achievement and on the activation of the brain function.

• Analytical Science and Technology
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• v.18 no.5
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• pp.436-443
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• 2005

A study of physical properties and their application using K-powdered activated carbon system followed powdered carbon dispersion was carried out at laboratory. scale. Two types of K-powdered activated carbon for the dispersion have been used in this study to investigate the catalytic removal efficiency of pollutants from the wastewater. From the surface properties obtained for carbon samples treated with aqueous solutions containing potassium salts, main investigations were subjected to isotherm shape, SEM, EDX and surface functional groups. K-powdered activated carbons were dispersed to wastewater with pH variation to investigate the removal efficiency for the color, COD, T-N and T-P. From these removal results of the piggery waste using K-powdered activated carbon, satisfactory removal performance in the region of pH 6~8 was achieved. The excellent effects for the dispersion of the K-powdered activated carbon were proved by the above mentioned properties of the material for adsorption and trapping of organics, and catalytic effects.

• Journal of Life Science
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• v.18 no.7
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• pp.992-998
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• 2008

We evaluated proanthocyanidin contents out of total polyphenolic compounds in two pine needle extracts prepared by combined extraction methods and compared their antioxidative activities. Amounts of total polyphenolic compounds of sub-supercritical hotwater precipitate (SSHP) and sub-supercritical hotwater supermatant (SSHS) were 225.4 and 116.6 mg/g, respectively. Amounts of proanthocyanidin of SSHP and SSHS were 9.9 and 3.6 mg/g, respectively. Thus, the ratio of proanthocyanidin contents over total polyphenolic compounds of SSHP and SSHS were 4.3 and 3.9%, respectively. Antioxidative activities ($IC_{50}$) of SSHP and SSHS measured by DPPH radical scavenging were 41.5 and $50.7\;{\mu}g/ml$, respectively. These results indicates that two combined extracts, SSHP and SSHS showed higher antioxidative activities than extract prepared by hot water or sub-supercritical. In conclusion, extraction procedures for SSHP and SSHS could be useful methods for preparing the effective components of functional food products.

• KSBB Journal
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• v.22 no.1
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• pp.30-36
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• 2007

The water-soluble or ethanol-soluble materials extracted from fruit bodies and cultured products (mycelium and broth) of H. erinaceum were prepared, and their inhibitory effect on acetylcholinesterase (AChE) activity from Electrophorous electricus was investigated. Inhibition of 75-85% for AChE activity at concentration of 10 mg/ml was obtained and the mechanism was due to general non-competitive inhibition. Especially, the supernatant of culture broth by ethanol treatment, exhibited a strong inhibition activity of 94% at 10 mg/ml. The samples from fruit body, mycelium and broth (supernatant and precipitate by ethanol treatment) which were extracted from H. erinaceum, were very effective to inhibit the initial stage oxidation of a linoleic acid at concentration of 0.1 mg/ml. The antioxidative activity of these samples were superior than rutin, vitamin C and tocopherol as antioxidative standards by FTC (ferric thiocyanate) method, and also showed the very strong antioxidative activity of 95% without significant difference of the samples by TBA-RS (thiobarbituric acid-reactive substance) method.

• Journal of Life Science
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• v.20 no.5
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• pp.768-774
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• 2010

In this study, we investigated the antioxidant activities, alcohol metabolizing activities, nitrite scavenging ability, angiotensin converting enzyme (ACE), and elastase inhibitory effects of hot water extract from Makgeoly (HWM). Antioxidant activities were measured by using 2,2.diphenyl.1.picryl.hydrazyl (DPPH) free radical scavenging activity and SOD (superoxide dismutase).like activity. The DPPH radical scavenging activity and SOD.like activity of HWM were remarkably increased in a dose.dependent manner and were 48.0% and 98.7% at 10 mg/ml, respectively. To determine the influence of HWM on alcohol metabolizing activity, the generating activities of reduced.nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) were measured. The facilitating rates of ADH and ALDH activity by HWM were remarkably increased in a dose.dependent manner and were 70.2% and 64.1% at 10 mg/ml, respectively. The inhibitory activity against angiotensin converting enzyme (ACE) of HWM was increased in a dose.dependent manner and was 74.2% at 10 mg/ml. The nitrite scavenging ability of HWM showed the most remarkable effect at pH 1.2 and 2 mg/ml. These results indicated that HWM may have valuable biological properties owing to their antioxidant activities, ADH and ALDH activity, nitrite scavenging ability, and ACE inhibitory activity.

• Food Science and Preservation
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• v.21 no.2
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• pp.276-285
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• 2014

The purpose of this study was to develop a new fermented product (named as Cheonggeumjang) using Sigumjang, Cheonggukjang and Oak mushroom. This study was conducted to evaluate the effects of Sigumjang, Cheonggukjang, and Cheonggeumjang, which were mixed in a different ratio as A (Sigumjang: Cheonggukjang = 1:2), B (Sigumjang: Cheonggukjang = 1:1) and C (Sigumjang: Cheonggukjang = 2 : 1). Then, the functions and physicochemical properties of products were investigated. We found that the crude protein content in Cheonggeumjang was higher than in Sigumjang whereas fat and calories content was less than that of Cheonggukjang. Free sugar content in Cheonggeumjang C 5.8681 g/100g was the highest. Moroever, Cheonggeumjang C and Sigumjang has an antioxidant activities. The electron donating capacity, SOD like activity and the inhibitory effect on xanthine oxidase of these two were significantly high than other group. Fat rancidity is promoted in the presence of metal ion, Cheonggeumjang group has higher inhibitory effect on $Fe^{2+}$ion than on $Cu^{2+}$ ion. The rancidity of fat is also increased by reactive oxygens species, Cheonggeumjang group inhibited $H_2O_2$ in higher extent than $KO_2$. Also, ${\alpha}$-glucosidase inhibition activity of Cheonggeumjang C in all of the concentrations (300 ppm, 500 ppm and 700 ppm) is higher than other groups. In sensory evaluation, Cheonggeumjang C groups is ranked significantly higher than the other groups while considering color, flavor, taste and the overall acceptability. Taken together, the results of this study suggest that Cheonggeumjang is best ingredient for increasing the consumer acceptability and functionality.