• The Journal of Dong Guk Oriental Medicine
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• v.9
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• pp.51-71
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• 2000

The present experiments were designed to study the influence of WalgookwhanhabBojoongikgitang on immune functions of Balb/c mice under stress condition. WalgookwhanhabBojoongikgitang was orally administered to the mice for 15 days. On the 10th day the mice were immunized with sheep red blood cells (SRBC) and then subjected to electric footshock for 5 days (2 sessions a day, 11 footshocks a 31 min-session). The immune responses to SRBC were determined by means of hemagglutination and BIT cell populations in the spleen were studied by FACS analysis on the 16th day. The results were as follows. 1. After electric footshock, IDlce became sluggish and crowded to one side of the cage. Increased antibody titer for SRBC, increased B cell population, and decreased T cell population in the spleen were also observed. These results confirm that electric footshock caused stress inducing immunological and behavioral changes in Balblc mice. 2. Walgookwhanhab-Bojoongikgitang administration significantly antagonized the effect of electric footshock on the antibody titer for SRBC. As a result, antibody titers for SRBC in the mice treated with Walgookwhanga-Bojoongikgitang were maintained at the similar levels as those of control group mice even after the electric foots hock. 3. Walgookwhanhab-Bojoongikgitang administration also antagonized the effect of electric footshock on the BIT populations in spleen. As a result, Band T populations in the mice treated with Walgookwhanhab-Bojoongikgitang were maintained at the similar levels as in the control group mice even after the electric footshock. Taken together, Walgookwhanhab-Bojoongikgitang seem to help Balb/c mIce to maintain their humoral immune response and immune cell populations at a normal range under the stress conditions, suggesting its possible therapeutic use as a immune function modulator.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.27-39
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• 2012

This study was conducted to examine the characteristics of bread quality as per addition rate of citrus mandarin peel powder since interests and concerns about healthy functional food have been increased in contemporary society. The result of mixogram from Mixograph showed that dough added with 3% citrus mandarin peel powder was suitable for baking quality. Stickiness of dough was decreased with addition of citrus mandarin peel powder. Compared with the controlled group, fermentation rate was decreased as the level of citrus mandarin peel powder increased while pH levels of dough and bread were significantly decreased. The TPA analysis showed that the hardness and adhesiveness levels increased as the level of citrus mandarin peel powder increased whereas springiness, cohesiveness and chewiness became decreased. Crumb fineness and elongation became higher as seen from the result of crumbScan. Volume and specific volume was decreased. The result of preference test presented that crumb color, texture, flavor and taste were the highest in the M3, which showed highest point in overall preference. In conclusion, M3 was the best in preference, taste and texture, thus determined as the optimal rate in association with the addition of citrus mandarin peel powder.

• Journal of Life Science
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• v.9 no.2
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• pp.194-200
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• 1999

Grinding aid is a necessary unit operation when the raw materials are handled in solid form, and the purpose is to improve the bioavailability by reducing the particle size. For the particle design of pefloxacin, the dry planetary ball-mill was used. With the drying process, 330 g of zirconia ball with its size of 2 mm in diameter and 10 g of pefloxacin were transferred to the pot and mixed well. The mixture was ground at 112 rpm (60 Hz) for 15, 30, and 60 min, respectively. The most satisfactory grinding products were generated at 15 min of grinding time for their particle size. The volume mean diameter $\X_50$ of the grinding products was 2.97 $\mu$m. X-ray diffraction (XRD), differential scanning calorimeter (DSC), and infrared spectroscopy (IR) patterns were relatively unchanged before pulverizing pefloxacin and in the progress of grinding. Thus, these results suggest that this pulverizing method can be used for grinding products without evident effect on stability of the drug pefloxacin. Dissolution test was carried out to set up the optimal detective condition against residual antibacteria of fish by HPLC. The grinding pefloxacin for 15 min is most effective in dissolution test.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.910-917
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• 2015

Radicchio (Cichorium intybus L.) is widely known to have antioxidant, anti-cancer, and digestion-promoting effects. Antioxidant activity and sensory characteristics of sponge cakes made with radicchio powder were investigated in this study. Sponge cakes were made with freeze-dried radicchio powder added to the flour at concentrations of 1, 3, 5, and 7%. As the amount of radicchio powder increased, the specific gravity of radicchio-containing sponge cakes significantly increased. pH value did not significantly differ between groups. Moisture content decreased from 30.72% (control) to 28.68% (7% radicchio) and loss of mass during baking increased from 7.11% (control) to 9.36% (7% radicchio). L (brightness) and b (yellowness) of sponge cakes decreased while redness increased. Hardness and chewiness decreased as concentration of radicchio powder increased. Springiness and cohesiveness did not significantly differ between any of the groups. Total polyphenol contents ranged from 0.12 to 0.31 mg GAE/g. DPPH scavenging activity significantly increased as the amount of radicchio powder increased. Overall acceptability of sensory experience measured on a 7-point scale was highest in the 3% radicchio cakes (5.35). In conclusion, the addition of 3% radicchio powder improves the sensory qualities of radicchio sponge cakes.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.526-534
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• 2011

Cold air drying was conducted on steamed chestnut-sweet potato to improve its quality, convenience, and preference as snack. Steamed sweet potato was dried from 10 to $25^{\circ}C$ for 48 hours, and moisture contents, colors, texture, and taste were evaluated. The lowest moisture content was 4.53% at $25^{\circ}C$. Lightness decreased while other color values (a, b, and ${\Delta}$E) increased with increasing drying temperature and drying time. Reducing sugar and soluble solid contents ranged from 93.22~190.35 mg/g and 17~60 $^{\circ}Brix$, respectively. The highest hardness of chestnut-sweet potato was 25.13 kgf/$cm^2$, and springiness and cohesiveness were 88.60, and 94.87%, respectively, when dried at $25^{\circ}C$ for 48 hours. Sensory evaluation score was highest at $20^{\circ}C$ for 24 hours. The optimum drying conditions were determined to be $19^{\circ}C$ and 39.5 hours by RSM(response surface methodology).

• Journal of the Mineralogical Society of Korea
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• v.15 no.4
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• pp.243-257
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• 2002

Ca-type and Na-type bentonites show the great difference of some physicochemical properties. Na exchanged bentonite is mainly used for the foundry and construction materials in domestic utilization. This study tries to identify in detail the differences of some physicochemical properties and thermal properties between Ca-type and Na-type bentonites. Also the adsorption behavior and interlayer expansion for the HDTMA (Hexadecyltrimethylammonium) exchanged and CP (Cetylprydinium) exchanged Ca-type and Na-type bentonites were compared. Na-type bentonite shows the strong alkaline property, high viscosity and swelling compared to Ca-type bentonite. However, two types are very similar for the cation exchange capacity and MB (Methylene Blue) adsorption. The decomposition of adsorbed and interlayer water of Na-type bentonite is caused in the lower temperature than Ca-type bentonite. And Ca-type bentonite shows the decomposition of structural water in the lower temperature than Na-type bentonite. The interlayer expansion of montmorillonite resulted to the intercalation of HDTMA and CP into bentonite is so strongly caused from 12～15 $\AA$ to $40\AA$ (basal spacing). HDTMA-bentonite is almost expanded to $37～38\AA$ when 200% CEC equivalent amount of HDTMA is added, and CP-bentonite is fullly expanded to 40 $\AA$ in the 140% CEC equivalent amount of CP It means that CP causes the stronger interlayer expansion of montmorillonite and easier adsorption than HDTMA. Adsorption behaviors of CP into bentonite is so stable and continuously sorbed in the proportion to the treatment of amount until 200% of the CEC equivalents. CP-bentonite shows the same adsorption behavior regardless of Ca-type or Na-type montmorillonite.

• Journal of Mushroom
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• v.15 no.4
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• pp.190-194
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• 2017

Oyster mushrooms are one of the most popular edible mushrooms in Korea. The 'Santari' cultivar bred in this study, which belongs to the species Pleurotus pulmonarius, is a new oyster mushroom cultivar for bottle culture. It was bred by mating monokaryons isolated from 'GMPO20404' and 'Hosan'. The optimum temperature for 'Santari' mycelial growth was $26-29^{\circ}C$ on PDA medium, and the temperatures for primordium formation and for growth of the fruit body on sawdust medium were $22^{\circ}C$ and $20^{\circ}C$, respectively. It took 34 days to complete the spawn run, 3 days to form primordia, and 3 days to finish fruit body growth in the bottle culture. The fruit body pilei were round in shape and brownish, whereas the stipes were long, thick, and white. The yield per bottle of 'Santari' was 172 g/1,100 mL, which was 43% higher than that of the reference cultivar ('Hosan'). The springiness, cohesiveness, gumminess, and brittleness of the stipe tissue were 87%, 82%, 193 g, and 16 kg, respectively. These physical property values of 'Santari' were lower than those of the control cultivar, except for the cohesiveness.

• Microbiology and Biotechnology Letters
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• v.36 no.4
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• pp.260-267
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• 2008

The choice of expression vector is very important for industrial production of proteins. Therefore, the systematic mining of promoters over a wider range of genetic resource and/or host is required. We previously reported a novel bidirectional reporting system (pBGR) for the isolation of promoters from metagenome and screened useful promoters that functioned constitutively in E. coli under general culture conditions. Among them, three promoter sequences including each upstream region were amplified by PCR and used to construct new expression vectors. To facilitate subcloning, a multi-cloning site was incorporated into the downstream region of the revere primer sequence. At these sites, GFP, esterase and $\beta$-glucosidase were subcloned and analyzed the constitutive expression ability of new promoter in terms of protein solubility and expression level. As a result, these vectors expressed the proteins constitutively to a level of $2{\sim}3%$ of the total cell protein in soluble fraction (>80 %). This study suggested that excavation of metagenomic promoters for construction of expression vector in a certain strain could provide a way for the development of the expression systems.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.613-619
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• 2013

Konjac gel is known as a low calorie food, because the main component is water. Mugwort has been used for food and medicine for a long time due to itsfunctional property, which contains a lot of vitamins and minerals. Therefore, konjac noodle-added mugwort was prepared. The konjac gel was made by from a centrifuge after adding water, alkali and mugwort power in konjac flour. The centrifuge was used to remove air in the gel. After centrifuging by heating the gel in boiling water for one hour, konjac noodle was made by pressing using a flat heating press. The results are as follows. In the drying process of mugwort freeze drying after blanching in 1% $NaHCO_3$ solution is better than other drying methods. The physical properties (hardness, elasticity, cohesiveness, gumminess) of konjac gel were measured with a Rheometer. The optimum processing conditions were decided by these measured values. The optimum condition of making konjac gel is 9% concentration of konjac flour, a ph of 12.0, $Na_3PO_4$ coagulant and 1.5% concentration of mugwort power in konjac flour.

• Applied Chemistry for Engineering
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• v.27 no.3
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• pp.299-306
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• 2016

In this study, new hydroxyapatite powder surface composites were investigated for protective effects against ultraviolet rays. Hydroxyapatite (HAp) is biocompatible and does not cause nebula phenomenon on skin. We investigated the surface modification of hydroxyapatite to improve UV block and skin usage. Dimethicone, lauroyl lysine, triethoxycaprylylsilane and silica were used as coating agents for the surface modification of HAp. To prepare the composite complex of the modified surface, the dimethicone, lauroyl lysine and triethoxycaprylylsilane were prepared by a dry process, and silica by a hydrothermal synthesis method. The HAp-silica was chosen as the best composite powder when measuring its sun protection levels. We investigated the characteristics of the surface of HAp-silica by SEM, particle size analyzer and energy dispersive spectrometry (EDS). Additionally, the stability in the formulation, UV block effect, and safety in BB creams were investigated. In conclusion, HAp-silica prepared by the modification of HAp complex surface improved the skin usage and UV block effect by enhancing the white cloudy phenomenon. These results indicate that HAp-silica may be used for UV block cosmetics.