• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.759-765
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• 2013

In this study, we investigated the quality characteristics of Sikhye, a traditional Korean drink, made with various amounts (0.5, 1, 2, and 3%) of powder from the roots of Doraji (RPD), for different storage periods (1, 3, 5, 7, 10, 13, or 15 days). The pH and Hunter's L value of Sikhye decreased with higher amounts of added RPD, while saccharinity as well as "a" and b values increased. During storage, pH and Hunter's L value of Sikhye tended to decrease while "a" and b values increased. The saccharinity of Sikhye with 0.5% and 1% RPD reached its maximum values on the tenth storage day and continuously decreased during the storage period. In contrast, the saccharinity of Sikhye with 2% and 3% RPD increased during the storage period, and had its maximum saccharinity on the fifteenth storage day. During the storage of Sikhye the total microbial cell count, typically $3.19{\sim}0.35{\times}10^2$ CFU/mL on the third storage day, was undetected in Sikhye with 3% RPD. The total microbial cell count of Sikhye without RPD increased to $1.91{\times}10^9$ CFU/mL by the fifteenth storage day, while Sikhye with 0.5, 1, 2, and 3% RPD added contained $8.43{\times}10^8$, $9.77{\times}10^7$, $2.10{\times}10^7$, and $7.21{\times}10^6$ CFU/mL, respectively. Thus, the total cell count was lower with higher additions of RPD. In sensory tests, the Sikhye control, or with 0.5% and 1% RPD added, didn't show significant differences in the texture of rice granules, plumpness of rice granules, floating of rice granules, taste, flavor, and sweetness values. The overall preference was highest (5.38) for Sikhye with 0.5% RPD, followed by the control, 1% RPD, 2% RPD and 3% RPD. In conclusion, according to preference tests, we recommended the addition of 0.5% or 1% RPD in Sikhye.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1552-1563
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• 2016

To examine the cognitive function of onion (Allium cepa L.) beverages (odourless and fortified), we analyzed in vitro neuronal cell protection against $H_2O_2$-induced cytotoxicity and performed in vivo tests on amyloid beta ($A{\beta}$)-induced cognitive dysfunction. Cellular oxidative stress and cell viability were evaluated by DCF-DA assay and MTT assay. These results show that fortified beverage resulted in better neuronal cell protection than odourless beverage at lower concentration ($0{\sim}100{\mu}g/mL$). Fortified beverage also showed more excellent acetylcholinesterase (AChE) inhibitory activity ($IC_{50}$: 4.20 mg/mL) than odourless beverage. The cognitive functions of odourless beverage and fortified beverage in $A{\beta}$-induced neurotoxicity were assessed by Y-maze, passive avoidance, and Morris water maze tests. The results show improved cognitive function in both groups treated with beverages. After in vivo tests, cholinergic activities were determined based on AChE inhibition and acetylcholine levels, and antioxidant activities were measured as SOD, oxidized glutathione (GSH)/total GSH ratio, and MDA levels in mouse brain tissue. In a Q-TOF UPLC/MS system, main compounds were analyzed as follows: odourless beverage (five types of sugars and three types of phenolics) and fortified beverages (six types of phenolics and two types of steroidal saponins).

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1564-1570
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• 2016

The present study investigated the immunomodulatory effects of high-purity ${\beta}$-1.3/1.6-glucan on macrophages, natural killer (NK) cells, and T cell-mediated factors. Effect of high-purity ${\beta}$-1.3/1.6-glucan on cytotoxicity in macrophages was investigated. Using macrophages, cytotoxicity of high-purity ${\beta}$-1.3/1.6-glucan was evaluated by MTT assay. We treated high-purity ${\beta}$-1.3/1.6-glucan at concentrations of 10, 50, 100, 150, 200, and $250{\mu}g/mL$ in macrophages. High-purity ${\beta}$-1.3/1.6-glucan did not affect macrophage viability. Phagocytic activity was assessed using zymosan. Activity of high-purity ${\beta}$-1.3/1.6-glucan on macrophages significantly increased as compared with zymosan. We treated high-purity ${\beta}$-1.3/1.6-glucan to murine NK cells co-incubated with YAC-1 cells. High-purity ${\beta}$-1.3/1.6-glucan resulted in significantly increased activity of NK cells as compared with the control. In addition, treatment of macrophages with high-purity ${\beta}$-1.3/1.6-glucan resulted in significantly increased activity of T cell-mediated cytokine (IL-2, IL-12, $IFN-{\gamma}$, and $TNF-{\alpha}$) levels and CD4+/CD8+ T cells as compared with the control. In conclusion, high-purity ${\beta}$-1.3/1.6-glucan could enhance the immune response through activation of macrophages, NK cells, and T cell-mediated factors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1386-1396
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• 2017

The purpose of this study was to determine the optimum Platycodon grandiflorum root concentrate (PGRC, $65^{\circ}Brix$), fermented P. grandiflorum root extract by Lactobacillus plantarum (FPGRE, $2^{\circ}Brix$), and cactus Chounnyouncho extract (Cactus-E, $2^{\circ}Brix$) for preparation of PGRC stick product with FPGRE using response surface methodology (RSM). The experimental conditions were designed according to a central composite design with 20 experimental points, including three replicates for three independent variables such as amount of PGRC (8~12 g), FPGRE (0~20 g), and Cactus-E (0~20 g). The experimental data for the sensory evaluation and functional properties based on antioxidant activity and antimicrobial activity were fitted with the quadratic model, and accuracy of equations was analyzed by ANOVA. For the responses, sensory and functional properties showed significant correlation with contents of three independent variables. The results indicate that addition of PGRC contributed to increased bitterness and acridity based on the sensory test and antimicrobial activity, addition of FPGRE contributed to increased antioxidant activity and antimicrobial activity, and addition of Cactus-E contributed to increased fluidity based on the sensory test, antioxidant activity, and antimicrobial activity. Based on the results of RSM, the optimum formulation of PGRC stick product was calculated as PGRC 8.456 g, FPGRE 20.00 g, and Cactus-Ex 20.00 g with minimal bitterness and acridity, as well as optimized fluidity, antioxidant activity, and antimicrobial activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1373-1385
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• 2017

The purpose of this study was to optimize the formulation for fish-meat noodles added with farmed olive flounder (Paralichthys olivaceus) using response surface methodology. Fish-meat (surimi) from P. olivaceus was prepared by a traditional washing process. Independent variables were Alaska pollack, fish-meat from P. olivaceus, and starch, whereas dependent variables were whiteness and texture. The results for whiteness and texture produced very significant values for whiteness (P<0.001), strength (P<0.001), hardness (P<0.05), breaking force (P<0.001), chewiness (P<0.001), brittleness (P<0.001), extensibility force (P<0.001), and extensibility distance (P<0.05). The optimal formula for fish-meat noodle was addition of 72.00 g Alaska pollack, 11.59 g P. olivaceus, and 15.86 g starch. Experimental values of whiteness, strength, hardness, breaking force, chewiness, brittleness, extensibility force, and extensibility distance under optimal conditions were $59.01{\pm}0.53$, $708.22{\pm}54.12g/cm^2$, $1,390.07{\pm}67.70g/cm^2$, $3,622.77{\pm}92.52g$, $2,686.94{\pm}103.22g$, $278,578.31{\pm}10,150.22g$, $52.22{\pm}2.97g$, $24.14{\pm}3.55mm$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1358-1365
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• 2017

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 10%, 20%, 30%, 50%) of fucoidan red yeast (Monascus purpureus) rice powder (FRYR). The weight and pH of muffins increased as the amount of FRYR increased. The height and baking loss rate of muffins significantly decreased when amounts of FRYR increased (P<0.05), whereas moisture content was not significantly different between all samples. L value and b value of muffins significantly decreased when amounts of FRYR increased (P<0.05). However, a value of muffins significantly increased when amounts of FRYR increased (P<0.05). Hardness, chewiness, and brittleness increased with increasing FRYR concentration. Cohesiveness was higher with 30% FRYR, whereas springiness was not significantly different between the samples. In the sensory evaluation, the appearance and crumb color of muffins was higher in groups containing 0% FRYR, whereas flavor, taste, texture, and overall acceptability scores were highest for muffins with 50% FRYR added. The total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of muffins significantly increased with increasing addition of FRYR (P<0.05). Therefore, addition of FRYR could satisfy the sensory function and functional requirements of muffins. Furthermore, this study proposes the development of various products using fucoidan red yeast rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1336-1342
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• 2017

The study examined and compared the physicochemical and characteristics of various rice brand varieties and private brand products on the market. The moisture content in the proximate composition of rice was 15.67~17.03%, crude protein content was 5.73~6.30%, crude lipid content was 0.38~0.95%, and crude ash content was 0.23~0.56 %. Ilmi and Ilpum had high moisture content, whereas Gosihikkari and Hopyeong had high crude protein content. In the Hunter's color value of rice flour, L value was 96.76~97.27, a value was -1.63~-0.63, and b value was 2.00~2.60. The WAI was 1.21~1.39, WSI was 0.63~0.93%, and amylose content was 14.63~20.86%, respectively; Gosihikkari and Ilmi showed the lowest values. The X-ray diffraction patterns of rice flours of all varieties showed an A shape. For the amylogram properties of rice flour, initial pasting temperature was $59.57{\sim}63.23^{\circ}C$, maximum viscosity was 569.00~718.67 B.U. (Brabender Units), breakdown was 303.00~423.67 B.U., and setback was 212.67~265.33 B.U.. For differential scanning calorimeter (DSC) of rice flour, onset temperature was $54.66{\sim}58.63^{\circ}C$, peak temperature was $65.87{\sim}68.14^{\circ}C$, end temperature was $73.37{\sim}75.54^{\circ}C$, and enthalpy was 1.98~2.95 cal/g. The rice varieties with high internal density and initial pasting temperature as well as low crude protein content, WAI, amylose content, and setback can be classified as good. Gosihikkari in Gyeonggi Province, Ilmi and Hopyeong in Jeollanam-do, and Samgwang in Chungcheongnam-do are among them.

• Journal of Gastric Cancer
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• v.6 no.4
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• pp.270-276
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• 2006

Purpose: The prognosis of Borrmann type IV gastric cancer is poorer than that of the other gastric carcinomas. We compared the clinicopathological features of Borrmann type IV gastric cancer with those of other types of cancer and analyzed the significance of a Borrmann type IV carcinoma as a prognostic factor Materials and Methods: We retrospectively reviewed the clinicopathologic features, TNM stage and survival rates of 4,389 gastric cancer patients who received surgical management at Samsung Medical Center between January 1995 and December 2004. Results: Patients with a Borrmann type IV gastric carcinoma had a more advanced stage than patients with other types of gastric carcinomas at the initial diagnosis, and the curative resection rate was lower. The 5-year survival rate of patients with Borrmann type IV cancer was 20.7%, and that of patients with other types of cancer was 50.3%. The 5-year survival rate of patients with Borrmann type IV gastric carcinomas was significantly lower than that of patients with other types of gastric carcinomas at the same TNM stage. In univariate and multivariate analyses, the depth of invasion, the nodal state, distant metastasis, the TNM stage, curability and the presence of a Borrmann type IV carcinoma were independent prognostic factors in cases of gastric cancer. Conclusion: Compared to the other types of gastric carcinomas, a Borrmann type IV carcinoma has unique clinicopathological features. The prognosis should be predicated considering the differences between Borrmann type IV qastric carcinomas and other types of gastric carcinomas, and multimodal and intensive therapies are needed in patients with a Borrmann type IV gastric carcinoma.

• Journal of Gastric Cancer
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• v.6 no.4
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• pp.237-243
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• 2006

Purpose: This study was conducted to evaluate the treatment outcomes and the prognosis for gastric cancer patients with hepatic metastasis. Materials and Methods: This retrospective study was based on the medical records of 85 gastric cancer patients with hepatic metastasis (62 synchronous and, 23 metachronous) who received chemotherapy with or without resectional therapy from March 1990 to March 2006. The survival rate was analyzed according to clinicopathologic factors and therapeutic factors, such as whether or not a gastrectomy, a hepatic resection, and/or chemotherapy had been performed. Results: The median survival of gastric cancer patients with hepatic metastasis was 11 months (synchronous: 11 months and metachronous: 17 months). The rates of gastrectomies and hepatic resections in the synchronous group were 24.1% and 16.1%, respectively A 23.5% prevalence of extra-hepatic metastasis was observed. The median survivals of patients who underwent a gastrectomy with a hepatic resection, a gastrectomy alone, and non-surgical treatment were 60, 18, and 9 months, respectively (P<0.05). The disease-free median survival of the metachronous group was 8 ($3{\sim}39$) months. There was no difference in initial pathologic stage and frequency of hepatic metastasis after the gastrectomy in the metachronous group. In the synchronous group, extra-hepatic metastasis, a gastrectomy as the operative procedure, a hepatic resection as the operative procedure and the response to chemotherapy were statistically significant in the univariate analysis, and a hepatic resection as the operative procedure, the response to chemotherapy, and extra-hepatic metastasis were independant prognostic factors identified by the multivariate analysis. In the metachronous group, extra-hepatic metastasis, the response to chemotherapy and differentiation were statistically significant in the univariate analysis, and extra-hepatic metastasis was an independent prognostic factor identified by the multivariate analysis. Conclusion: An aggressive surgical therapy and effective chemotherapy are necessary in the treatment of gastric cancer patients with hepatic metastasis. (J Korean Gastric Cancer Assoc 2006;6:237-243)

• Journal of Gastric Cancer
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• v.8 no.4
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• pp.217-224
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• 2008

Purpose: For most surgeons, colon interposition after gastrectomy remains an infrequently performed procedure because of its complexity. The aim of this study was to assess its technical feasibility and safety as a post-gastrectomy reconstruction method by reviewing our experience with colon interposition. Materials and Methods: From March 2001 to February 2002, 30 colon interpositions after-gastrectomy were done with using the ileo-ascending or transverse colon. We analyzed the clinicopathologic features and the surgical outcomes. Results: There were 16 males and 14 females in this study with a mean age of 67.5 years (range: 31 to 76 years). Twenty-five ascending colons and 5 transverse colons were used for the interposition, respectively. The mean operation time was 373 minutes (range: 204 to 600 minutes). There were 9 operative morbidities (30%) and 1 operative mortality. The restoration of bowel motility was noted at 3.8 postoperative days; a soft diet was started at 4.9 postoperative days and the duration of the hospital stay was 18.2 days. The percentage of weight loss in the patients with total, proximal and distal gastrectomy was 16.3%, 14.0% and 8.8%, respectively, at 6 months, and thereafter the weight loss gradually recovered as 8.1%, 7.5% and 5.6%, respectively, at 5 years postoperatively. Gastric stasis was the one of the most meaningful long-term complications, and especially in the patients who underwent distal gastrectomy with colon interposition. Conclusion: Colon interposition after gastrectomy was a very complex procedure with a long operating time and many anastomosis sites. The postoperative outcomes failed to achieve satisfactory weight gain and the patients displayed postprandial symptoms. This suggested that this procedure was not an appropriate procedure for conventional reconstruction after gastrectomy.