• Journal of Life Science
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• v.27 no.9
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• pp.975-985
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• 2017

To investigate the beneficial effects of an agar gel mask (AGM) on UV-induced photoaging, SKH-1 hairless mice were treated with a topical application of AGM and an AGM dipped in essence (AGMdE). The mice were divided into an no radiation group, UV + AGM, UV + AGMdE, and UV + vehicle (PBS) treatment groups. Alterations in skin wrinkles, skin phenotype, histological structures, oxidative status, and toxicity were then evaluated during 4 weeks of exposure. The topical application of AGM and AGMdE inhibited wrinkle formation, suppressed the erythema index, prevented transepidermal water loss, and enhanced skin hydration. In addition, epidermal thickness recovered to a similar level as that in the no irradiation group in the UV + AGM and UV + AGMdE treatment groups compared with the UV + vehicle (distilled water) group. Furthermore, the expression levels of matrix metalloproteinase-1 (MMP-1) and tyrosinase were reduced in the UV + AGM and UV + AGMdE treatment groups, although the highest level varied. Moreover, superoxide dismutase (SOD) activity was significantly lower in the UV + AGM and UV + AGMdE treatment groups as compared with the UV + vehicle group. No significant alterations induced by most toxic compounds were measured in serum biochemical markers and liver and kidney histological features of the UV + AGM and UV + AGMdE treatment groups. These results suggest that AGM may protect against skin aging by regulating skin morphology, histopathological structures, and oxidative conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.877-884
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• 2013

This study investigated the optimal composition of sugar and artificial sweeteners in oatmeal cookies. Modified cookies were examined for their quality characteristics and glycemic index in humans. Oatmeal cookies with various amounts of sugar (20, 30, or 40%) were made to the equivalent sweetness of 100% sugar cookies (the control) with sucralose and stevioside. The density and acidity of cookie dough were not significantly different between the different cookie groups. However, baking loss and the spread index were significantly lower in the 100% sugar cookie group compared to cookies supplemented with artificial sweeteners. The color lightness (L value) and redness (a value) were highest in 30% and 100% sugar cookies, respectively. The strength of the cookies was negatively correlated with sugar content. In sensory evaluations, scores for taste, color and texture were higher in 30% and 40% sugar cookies, respectively, but the overall preference was higher in 30% sugar cookies. We therefore tested 30% and 100% sugar cookies for their glycemic index in college students. After overnight-fasted students consumed either 30% or 100% sugar cookies (containing 50 g of carbohydrate in dough weight), blood glucose levels increased 27.8 and 15.7 mg/dL, respectively, at 1 hour from the baseline. However, at 2 hours from the baseline, students who consumed 100% sugar cookies had a remarkably lowered blood glucose levels. Students who consumed 30% sugar cookies did not have as much of a change in blood glucose levels. In conclusion, 30% sugar oatmeal cookies made with sucralose and stevioside can be used to make a low-sugar cookie with a low glycemic index.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.513-524
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• 2005

This study was conducted to introduce recycling procedures of food waste(FW) as feed according to the dehydration, semi-dehydration fermentation and liquid fermentation methods through the on-site survey of companies related, to trace physico-chemical components and nutritional losses depending upon the processing stage for each method and finally to suggest more desirable methodology for the efficient utilization of FW as animal feed. For the dehydration method, dewatering of FW alone reduced(P<0.05) moisture(approximately 10%) and ether extract contents and increased(P<0.05) fiber contents. Dewatering and subsequent dehydration of FW decreased(P<0.05) contents of ether extract, limiting amino acids such as lysine, methionine and histidine, pepsin digestibility of protein by half, and NaCl content by 40%, increased(P<0.05) contents of fiber, crude ash, Ca and P, and did not alter(P>0.05) pH. The semi-dehydration fermentation method of FW did not affect(P>0.05) the chemical components, pepsin digestibility of protein, pH and NaCl content. For the liquid fermentation method, pasteurization and fermentation of FW decreased(P<0.05) contents of dry matter, ether extract, crude fiber, lysine and NaCl; however, it did not affect(P>0.05) other chemical components, pepsin digestibility of protein and pH. Among the processing methods, nutrient losses were highest for the dehydration method(25% of metabolizable energy loss, 12% of organic matter loss) and little for the semi-dehydration and liquid fermentation methods. The on-site survey of companies related revealed that the existence of foreign materials in FW products were problematic for all the three companies surveyed, thus it was necessary to develop a more efficient screener. Before feeding FW-containing diets to pigs, high quality of protein and energy feedstuffs needed to be fortified for the dehydration method. For the semi-dehydration fermentation method, the scientific diet formulation technology was required at the initial mixing stage. For the liquid fermentation method, possibly most energetic and proteinaceous feeds needed to be supplemented for the normal animal growth.

• Horticultural Science & Technology
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• v.31 no.1
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• pp.80-88
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• 2013

Carrot (Daucus carota L. var. sativa) is one of the most extensively used vegetable crops in the world and a significant source of nutrient because of its high content of ${\beta}$-carotene, well known as the precursor of vitamin A carotenoid. However, seed-hairs generated and elongated from the epidermal cell of seeds inhibit absorption and germination by various factors such as carotol and so on. Accordingly, mechanical hair removal process is essential before commercialization of carrot seeds. Because of this process, producers will have additional losses such as time consuming, manpower, capital and so on. Furthermore, physical damage of seeds causes irregular germination rate. To overcome such cumbersome weaknesses, new breeding program for developing hairless-seed carrot cultivar has been needed and studies for molecular markers related to seed-hair characteristic is needed for a new breeding program. Therefore, in this study, cDNA libraries from seeds of short-hair seed phenotype CT-SMR 616 OP 659-1 line, hairy-seed phenotype CT-SMR 616 OP 677-14 line and short-hair seed phenotype CT-ATR 615 OP 666-13 line, hairy-seed phenotype CT-ATR 615 OP 671-9 were constructed, respectively. Furthermore, 1,248 ESTs in each line, total 4,992 ESTs were sequenced. As a result, 19 SNP sites and 14 SNP sites in each of 2 combinations were confirmed by analyzing these EST sequences from short-hair and hairy-seed lines. Then we designed SNP primer sets from EST sequences of SNP sites for high resolution melting (HRM) analysis. Designed HRM primers were analyzed using hairy seed phenotype CT-SMR 616 OP 1040 line and short-hair seed phenotype CT-SMR 616 OP 1024, 1025, 1026 lines. One set of HRM primers showed specific difference between the melting curves of hairy and short-hair seed phenotype lines. Based on this result, allele-specific (AS) PCR primers were designed for easier selection between hairy-seed carrot and hairless seed carrot. These results of HRM and AS-PCR are expected to be useful in breeding of hairless seed carrot cultivar as a molecular marker.

• Korean Journal of Agricultural and Forest Meteorology
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• v.22 no.4
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• pp.327-339
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• 2020

Transpiration is the movement of water into the atmosphere through leaf stomata of plant, and it accounts for more than half of evapotranspiration from the land surface. The measurements of transpiration could be conducted in various ways including eddy covariance and water balance method etc. However, the transpiration measurements of individual trees are necessary to quantify and compare the water use of each species and individual component within stands. For the measurement of the transpiration by individual tree, the thermometric methods such as heat dissipation and heat pulse methods are widely used. However, it is difficult and labor consuming to maintain the transpiration measurements of individual trees in a wide range area and especially for long-term experiment. Therefore, the sharing of sapflow data through database should be useful to promote the studies on transpiration and water balance for large spatial scale. In this paper, we present sap flow database, which have Granier type sap flux data from 18 Korean pine (Pinus koraiensis) since 2011 and 16 (Quercus aliena) since 2013 in Mt.Taehwa Seoul National University forest and 18 needle fir (Abies holophylla), seven (Quercus serrata), three (Carpinus laxiflora and C. cordata each since 2013 in Gwangneung. In addition, the database includes the sapling transpiration of nine species (Prunus sargentii, Larix kaempferii, Quercus accutisima, Pinus densiflora, Fraxinus rhynchophylla, Chamecypans obtuse, P. koraiensis, Betulla platyphylla, A. holophylla, Pinus thunbergii), which were measured using heat pulse method since 2018. We believe this is the first database to share the sapflux data in Rep. of Korea, and we wish our database to be used by other researchers and contribute a variety of researches in this field.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.554-562
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• 2008

In this study, we attempted to assess the efficacy of a method to improve the quality of prepared bread via the addition Poria cocos powder to wheat flour at a range of concentrations from $0{\sim}5%$. The approximate composition for Poria cocos powder was as follow: moisture 7.67%, crude protein 0.61%, crude fat 0.58%, crude ash 0.32%, and crude fiber 0.30%, when using the flour to which the Poria cocos powder had been added, specific volume, falling number, and dough yield values all increased with increasing concentrations of added Poria cocos powder. The result of our microscopic observations revealed a relative scarcity of larger starch granules, and the bread prepared with the Poria cocos powder evidenced a sparse structure. With regard to the Hunters color value measurements, the L value decreased with increasing concentrations of Poria cocos powder. but the a and b values evidenced an inverse relationship with the concentration of added powder. The texture, hardness, and adhesiveness characteristics of the bread decreased with increasing concentration of added Poria cocos powder. but the gumminess and chewiness of the bread increased. However, we noted no significant differences in the springiness and cohesiveness characteristics among the experimental groups assessed herein. In the sensory evaluation, the quality of the 2% or 3% Poria cocos powder breads was optimal in terms of its taste and flavor.

• Journal of Veterinary Clinics
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• v.31 no.3
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• pp.180-193
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• 2014

Allergic contact dermatitis (ACD) is an inflammatory skin disease and regarded as a prototype of T-cell mediated delayed-type hypersensitivity reactions. Aroma Oil Complex (AOC) is composed of lavender true oil, chamomile roman oil and tea tree oil. This study was performed to assess the effects of AOC in a canine model of ACD. ACD was induced on the back of dogs induced by sensitization and repeated application by 2,4-dinitro-1-chlorobenzene (DNCB). Topical treatment of AOC was applied once a day for 8 days and skin biophysical parameters including transepidermal water loss (TEWL), skin hydration, skin thickness and erythema index, were measured every two days during experimental periods. Histopathology and immunohistochemistry were performed to evaluate the anti-inflammatory effect. In skin biophysical parameters, TEWL, skin hydration, skin thickness and erythema index were significantly increased, with a maximum increase appeared on day 2 (p<0.05). After the completion of AOC treatment, skin biophysical parameters were significantly reached those of baseline in a time-dependent manner (p<0.05). In histopathology, marked increases of epidermal thicknesses were induced after DNCB challenge with numerous inflammatory cell infiltrations and edematous changes, decreases of connective tissue occupied regions in dermis. In addition, marked increases of cytokine - tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) and interferon-${\gamma}$ (IFN-${\gamma}$)-immunoreactivities in the dermis and of apoptotic markers - caspase-3 and PARP-immunoreactivities in the epidermis were observed in DNCB control as compared with intact control, respectively (p<0.01). The decrease of infiltrated inflammatory cells and related decreases of pro-inflammatory cytokine immunoreactivities were observed in AOC treated skin (p<0.01). Based on these findings, AOC may have anti-inflammatory and alleviatory effects in the allergic contact dermatitis.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.159-164
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• 2016

This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) persimmon leaf powder (PLP). pH and density of the cookie dough increased significantly with increase in PLP concentration (p<0.05). The moisture content, spread ratio, and loss rate of cookies decreased significantly with increase in PLP concentration (p<0.05). Lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) also decreased significantly with increase in PLP concentration (p<0.05). The use of PLP significantly increased the hardness of the cookies. Moreover, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that addition of PLP at a concentration of up to 2% (w/w) garnered a favorable response from consumers with respect to softness, taste, and overall preference. On the basis of the overall observations, cookies supplemented with 2% (w/w) PLP were found to benefit from the functional properties of PLP, without compromising on consumer acceptance.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.51-64
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• 2016

The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% amaranth leaf powder. The specific gravity of muffins prepared by adding amaranth leaf powder was higher than that of the control group. The pH of batter and muffins were decreased with the addition of amaranth leaf powder. The height, weight, volume, and specific loaf volume of muffins were decreased, while the baking loss rate of muffins was increased by the addition of amaranth leaf powder. The moisture content of the samples with amaranth leaf powder was lower than that of the control group. DPPH radical scavenging activity of the control group was 16.23%, whereas the samples with amaranth leaf powder ranged from 23.06~33.63%. In crumb color, the L and a value were decreased, although b value was increased significantly by the addition of amaranth leaves powder. The hardness, springiness, cohesiveness, chewiness, and brittleness of the textural properties of muffins were significantly decreased by the addition of amaranth leaf powder. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 3% and 6% of amaranth leaf powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the amaranth leaf powder appears proper to make muffins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.717-722
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• 2016

The purpose of this study was to evaluate the quality of madeleine added with different concentrations (0, 1, 3, 5, and 7%) of organic ginseng leaves. The study results found that the pH and moisture of madeleine with control were higher than those of the samples. On the other hand, specific gravity of madeleine was highest at 7% leaf content (1.04). The loss rate of madeleine was not significantly different among the samples. The Hunter L, a, and b values of crust decreased as the concentration of organic ginseng leaves increased. The Hunter L and a values of crumb decreased as the concentration of organic ginseng leaves increased, whereas b values of crumb increased. The hardness of madeleine increased after addition of organic ginseng leaves, whereas adhesiveness, chewiness, gumminess, and cohesiveness of madeleine decreased. 2,2'-Diphenyl-1-picrylhydrazyl radical scavenging activity of madeleine was significantly elevated with increasing content of organic ginseng leaves (P<0.05). In a sensory evaluation, healthy image and color were highest at 3% leaf content, whereas moistness, softness, and chewiness decreased as the concentration of organic ginseng leaves increased. The flavor and overall acceptability of madeleine added with 3% organic ginseng leaves were higher than those of both control and other samples. Therefore, the results suggest that 3% organic ginseng leaves addition to madeleine could be helpful for improving physical quality and taste.