• Microbiology and Biotechnology Letters
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• v.18 no.5
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• pp.506-510
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• 1990

The Takju brewing of raw rice starch was carried out by the simultaneous saccharification- fermentation using Rhizopus sp. koji and yeast, and compared with the Takju mash brewed by the conventional method. Rhitopus koji was prepared with uncooked rice for Takju brewing without cooking of rice starch. Alcohol concentration of Takju mash brewed with uncooked rice was slightly higher of 1.8% than that with cooked one. Amino acid contents was almost double and fuse1 oil contents was lower in uncooked brewing. The Takju mash prepared after fermentation without cooking of rice had a characteristic odor of raw material and a good quality of taste.

• 한국신재생에너지학회:학술대회논문집
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• 2006.11a
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• pp.525-528
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• 2006

아임계 및 초임계수에 의한 목질바이오매스의 당화특성을 분석하기 위하여 분해공정 동안 압력을 23MPa(물의 임계압력)로 고정하고 물의 아임계 온도$(325^{\circ}C,\;350^{\circ}C)$와 초임계 온도$(380^{\circ}C,\;400^{\circ}C,\;425^{\circ}C)$에서 현사시나무 목분을 각각 60초 동안 처리하였다. 생성된 현사시나무의 분해산물에는 액상과 고형분의 분해산물이 섞여 있었다. 각 처리조건에 따른 목질바이오매스의 분해율은 온도가 상승함에 따라 증가하였으며 초임계 온도인 $425^{\circ}C$에서 최고 83.1%의 분해율을 나타냈다. 아임계 및 초임계수에 의해서 생성된 단당류는 고성능 음이온 교환 크로바토그래프(HPAEC)를 이용하여 분석하였다. 목질바이오매스의 초임계수 분해과정에서 처리 온도가 높아지면서 단당류 수율은 증가하는 경향을 보였으며, $425^{\circ}C$에서 가장 높은 7.3%의 단당류 수율을 나타내었다. 아임계 온도 범위에서는 현사시나무의 섬유소 성분 중에서 자일란이 우선적으로 분해되어 자일로스의 생성비율이 비교적 높았으며, 처리온도가 높아지면서 셀롤로오스의 분해에 의한 글루코오스 생성율이 급격히 상승하였다. 이렇게 생성된 단당류 성분들은 고온의 반응조건하에서 열분해 반응에 의해서 더욱 분해되어 퓨란계 화합물로 변형되었다.

• The Monthly Diabetes
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• s.217
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• pp.21-23
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• 2007

당뇨병환자에서 혈당조절의 중요성은 '앙꼬 없는 찐빵' 또는 '김 없는 김밥'과의 관계와 같다. 당뇨병이 우리가 먹은 음식이 우리 몸에서 잘 활용되지 못하고, 소변으로 당이 넘쳐흘러서 나오는 현상을 보고 붙여진 이름인 것을 생각하면 둘 간의 관계는 땔래야 땔 수 없는 관계라 할 수 있습니다. 우리가 무서워하는 당뇨병의 합병증은 혈당조절을 잘 하게 되면 많은 부분 예방이 가능하다는 것을 알 수 있습니다. 제 1형 당뇨병의 대표적 연구인 DCCT 연구 결과를 보면 당화혈색소를 8.0%에서 7.2%로 낮추면 망막증의 진행을 40$\sim$50%를 줄일 수 있었습니다. 제 2형 당뇨병의 대표적 연구인 UKPDS연구는 당화혈색소 1%를 줄이면 미세혈관합병증은 37%, 심근경색은 14% 감소된다는 것을 확인해 주었습니다. 그 이외에도 많은 연구들에서 결과의 차이는 있지만 적극적이고 엄격한 혈당조절은 합병증의 발생을 예방하며, 발생된 합병증의 진행 속도를 늦출 수 있는 가장 효과적인 방법으로 증명하고 있습니다. 그런데 여러분들께서는 위에 언급한 '당화혈색소'를 알고 계십니까? 공복 혈당조절 목표를 알고 계십니까? 식후 혈당조절 목표를 알고 계십니까? 혹시 모르고 계시다면 100미터 출발 선상에서 출발 신호가 났지만 어디로 달려갈지 모르고 있는 것과 같습니다. 아무리 잘 달리고 훌륭한 선수라도 뛰어갈 방향을 모르고 있다면 좋은 성적을 낼 수 없는 것과 같습니다. 혈당조절의 중요성을 알고 관리 목표를 알고 현재 나의 수치를 그 목표를 행해 열심히 실행한다면 건강한 삶을 영위할 수 있습니다.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.143-149
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• 1998

Sugars in Korean beer(3 brands) and Japanese beer(21 brands) were studied by HPLC and TLC. Total sugar of beer were estimated to 1.71∼3.93%(average 3.15%). Ethanol 4.5% class beers were estimated to 3.24% for Korean brands and 2.5% for Japanese brands. Ethanol 5% and 5.5% class beer were estimated to contain 3.2% for Japanese brands, respectively. Maltooligosaccharide series from glucose to maltodecaose were detected in the test of TLC and HPLC. No fermentable maltooligosaccarides and limit dextrin were estimated to 2.32%. But sugars in Korean Sikhye, rice drink saccharifide by malt, were not detected maltooligosaccharide series form maltotetraose to maltoheptaose.

• Microbiology and Biotechnology Letters
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• v.30 no.1
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• pp.98-102
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• 2002

Lignocellulosic wastes available in abundance can be excellent substrates for the production of cellulase. Different types of substrates and various pretreatments were used to improve the production of cellulase. The steam-exploded wood chip gave the highest activities of FPase (0.84 IU/mL) and CMCase (6.5 IU/mL) in the shake-flask culture. In 30 L bioreactor the steam-exploded wood chip and residue after saccharification gave the FPase activity (0.72 IU/mL) and the CMCase activity (6.3 IU/mL), respectively, similar those obtained in lactose.

• Journal of the Korean Wood Science and Technology
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• v.44 no.5
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• pp.705-715
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• 2016

The main aim of this study was to investigate the potential of wood charcoal on removing furan compounds (5-hydroxymethylfurfural (5-HMF), furfural) known as fermentation inhibitors in sugar hydrolysates obtained from supercritical water treatment of lignocellulosic biomass. For this aim, model hydrolysate was prepared, and removal rates of sugars or furan compounds depending on wood charcoal concentration and treatment time were calculated and analyzed in comparison with the case of activated carbon. 0.5, 1, 2, 4, 8, or 12% (w/v) of wood charcoal or activated carbon was loaded into the model hydrolysate, containing glucose, xylose, 5-HMF, and furfural, and treatment was conducted for 1, 3, 6, 12, or 24 h. After treatment, removal rates of 5-HMF and furfural gradually increased as wood charcoal concentration or treatment time increased, and over 95% of 5-HMF and furfural were removed at 8% of wood charcoal concentration and 3 h of treatment time, while the loss of sugars (< 2%) was hardly observed. On the other hand, in the case of activated carbon treatment, removal rates of 5-HMF and furfural were over 95% at mild condition (activated carbon concentration: 8%, treatment time: 1 h), but over 10% of glucose and xylose were removed. Therefore, considering sugar production and further process applied sugar, the wood charcoal treatment of sugar hydrolysate was more effective for removing furan compounds and maintaining the sugar yield.

• Microbiology and Biotechnology Letters
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• v.9 no.2
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• pp.71-75
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• 1981

Studies were made to optimize the simultaneous hydrolysis-fermentation (SSF) process for the production of ethanol from rice straw. Trichoderma sp. KI 7-2 was selected to produced cellulase by solid culture for SSF. Ethanol production was highest when the SSF process utilized koji culture of the fungus grown on a medium of wheat bran-rice straw 3 : 2 mixture with moisture content of 50% adjusted to pH 4.5 for 7 days as the enzyme source. It was found that pretreatment of the substrate is not necessary. To ferment 1g of rice straw by SSF 2.47 units of cellulase were required, and the initial yeast concentration of 2.5$\times$10$^{7}$ cell/$m\ell$ was found to be sufficient. Optimum pH and temperature for the process were 4.5 and 4$0^{\circ}C$, respectively. It was also found that higher ethanol concentration in the broth can be obtained by the addition of substrate or substrate and enzyme to SSF broth.

• Applied Biological Chemistry
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• v.44 no.2
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• pp.88-91
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• 2001

Mixtures of rice and sweet persimmons to make sweet syrup, jochung, were saccharified by barley malt. Soluble solid contents, reducing sugar and free sugar contents, and sensory quality were determined in jochungs, which were prepared from various ratios (10 : 0, 7 : 3, 5 : 5, 3 : 7) of rice to sweet persimmons. Amylase activity had the highest value, 10466 Unit, after 3 hrs during saccharification process at $55^{\circ}C$. In HPLC determination of free sugars, maltose in saccharifying liquids found the highest amount followed by fructose and glucose. With increasing amounts of sweet persimmons, fructose and glucose contents increased while maltose content decreased. The soluble solid contents reduced as the sweet persimmons proportions increased. The control group without sweet persimmons showed highest value, $58^{\circ}Brix$, in soluble solid content. There appeared to be a slight decrease in reducing sugar and free sugar contents as proportion of sweet persimmons increased. Jochung prepared at high amounts of sweet persimmon had better scores in overall acceptance.

• Journal of Applied Biological Chemistry
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• v.54 no.1
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• pp.21-25
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• 2011

A lactic acid bacterial strain showing high acid production in saccharified-rice suspension was isolated from Kimchi. This strain was analyzed by API 50 CHL kit and 16S rRNA sequencing analysis and identified as Leuconostoc mesenteroides 310-12. Saccharified-rice suspension was fermented using L. mesenteroides 310-12 strain at $30^{\circ}C$ for 15 h. The changes of pH, titratable acidity and viable cell number during fermentation were determined. The pH and titratable acidity were reached to pH 3.57 and 0.40% after 15 h fermentation, respectively. The viable cell population of L. mesenteroides 310-12 was rapidly increased to $8.9{\times}10^8$ CFU/g during the 15 h of cultivation. The contents of lactic acid and acetic acid were determined to be 0.077% and 0.065% after 15 h fermentation, respectively. The rice-based fermented beverage was manufactured by blending L. mesenteroides 310-12 fermented broth and some food additives. When this beverage was stored at $4^{\circ}C$, the viable cells population was decreased to $1.0{\times}10^7$ CFU/g and pH was nearly maintained for 25 days.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.8
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• pp.348-358
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• 2020

The purpose of this study was to examine the effects of auricular acupressure in patients with type 2 diabetes mellitus. Data collection was conducted from March 16 to May 11, 2018. A total of 44 participants with type 2 diabetes were recruited from welfare facilities. Participants in the experimental group (n=22) and placebo control group (n=22) received auricular acupressure on diabetes-related points (shenmen, pancreas, appetite control point, thirst point, and master endocrine point) and diabetes-unrelated points. The intervention was implemented on 5 consecutive days per week for a total of 6 weeks. To examine the effects of treatment, postprandial glucose, glycated hemoglobin, and blood lipid levels were evaluated. Postprandial glucose levels in the experimental group exhibited significant reduction over time compared to those in the placebo control group (p=.030). Glycated hemoglobin levels in the experimental group decreased significantly (t=-2.44, p=.024). However, there were no significant differences in blood lipid levels between the two groups. This study demonstrates that auricular acupressure on diabetes-related points for 6 weeks was highly effective in decreasing blood glucose levels in patients with type 2 diabetes.