• Journal of Life Science
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• v.30 no.5
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• pp.434-442
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• 2020

In this study, Tenebrio molitor (brown mealworm) larvae powder was fermented with Saccharomyces cerevisiae M1 (KACC 93023). The fermented and non-fermented powders were subsequently administered to rats with induced non-alcoholic fatty liver disease to compare the degree of improvement. The rats exhibited abnormal lipid metabolism due to orotic acid, and the group that were fed the fermented larvae powder showed similar weight to normal rats. AST, ALT, ALP, and LDH activities, all known indicators of liver health, and various other lipid-related indicators appeared positive, suggesting improvement. The lipid peroxide and glutathione content in the liver tissue and serum were similar to or better than those of the normal group. Finally, morphological observations of liver tissue using H&E and oil red O stainings revealed that the fermented powder group showed markedly reduced fat along with normal hepatocyte shape and arrangement. To summarize, it was confirmed that dietary brown mealworm larvae improve non-alcoholic fatty liver function, and, when fermented with yeast, most indicators showed positive improvements to almost normal levels. As such, the fermented powder can be considered to improve non-alcoholic fatty liver, suggesting that it may be used as a material for various products in the future.

• Journal of the Korean Wood Science and Technology
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• v.38 no.3
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• pp.185-190
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• 2010

This study was focused to make a wooden plate that is engraved with writings or pictures on the medium density fiberboard (MDF), and then to produce a calligraphy-carving artwork by carbonization of the carved MDF. The external appearances and anatomical changes were investigated on the carbonized MDF and aesthetic characteristics was also discussed. No split and no twist were found after the carbonization (at $850^{\circ}C$) of the calligraphy-encarved MDF, shrinkages of the MDF were observed with portions of 21.8% in length, 18.8% in width and 43.5% in thickness, and 69.2% of weight loss with density decrease of 14.8% were observed as well. From the observation of the carbonized board by a scanning electron microscope, specific phenomena were found: the adhesives, surrounding the fiber's surface and pits, were carbonized, the woody fibers were changed smoothly, the pits were opened, the fiber' size was uniformized, and the organization was compacted. By the combination of handmade calligraphy-woodcarving and crack-free carbonizing methods, it was able to find a new method for manufacture carbonized calligraphy-woodcarving artwork. It is concluded that the calligraphy-woodcarving artwork using carbonized board can be a new access for the eco-friendly art that has the advantage of the functionality of charcoal and the aesthetic of calligraphy-woodcarving simultaneously.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.158-164
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• 2003

This study was conducted to investigate the properties of noodle which was made of composite flour blended with the powder of synnemata of Beauveria bassiana. The characteristics of cooked-noodle including color, cooking properties, mechanical texture properties were measured, and sensory evaluation was performed. The L-value of dry and wet-noodle which made of composite flour was similar to that of 100% wheat flour, but a and b-value were higher than those of 100% wheat flour. There were no differences in the weight, volume and water absorption of the cooked-noodle made of composite flour and that of 100% wheat flour, but the turbidity of the cooked-noodle made of composite flour was higher than that of 100% wheat flour. The breaking force of dry-noodle which was made of composite flour was same as that of 100% wheat flour. Hardness and Gumminess of the cooked-noodle which was made of composite flour blended with synnemata powder at level of 1∼5% were same as those of 100% wheat flour. Springiness, chewiness, cohesiveness and adhesiveness of the cooked-noodle which was made of composite flour blended with synnemata powder at level of 1% were similar to those 100% wheat flour. The results of sensory evaluation showed that the cooked-noodles containing 1% and 3% synnemata powder were acceptable as much as those of 100% wheat flour in terms of color, taste, flavor, texture and overall acceptance.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.685-690
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• 2012

We conducted this study to investigate the quality characteristics of extruded noodles(EN) mixed with cereals. The EN were evaluated for cooking properties(weight, water absorption, volume, and turbidity), Hunter's color values, texture characteristics, and sensory characteristics. The cooked weight, water absorption, and volume of the cooked EN were significantly decreased relative to that of control noodles, whereas the turbidity increased. Hunter's color L- and b-value of EN were decreased compare with the control noodles, but a-value was increased. Hunter's color L-value of cooked EN was increased, whereas a- and b-value was increased. The texture characteristics(hardness, adhesiveness, springiness, gumminess, and chewiness) of the cooked EN-2 and EN-3 were similar to the cooked control noodles. A sensory characteristics (appearance, flavor, texture during mastication, taste, and overall quality) of EN-1 were significantly decreased relative to that of control noodles, but EN-2 and EN-3 was not different to control noodles. As the results of this study indicate that extrusion processing could be used to make the EN mixed with cereals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.600-607
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• 2013

This study was performed to investigate the repeated-dose toxicity of Leuconostoc citreum GR1 (Leuc. citreum GR1), a lactic acid bacterium isolated from kimchi, in male and female rats. Sprague-Dawley male and female rats were divided into four group (ten animals in each group) and Leuc. citreum GR1 was administered daily by gavage to rats at dosage levels of 0, 500, 1,000, or 2,000 mg/kg/day for four weeks. There were no bacterial-related deaths or abnormal clinical signs in either gender of rats during the observation period. Furthermore, no differences were found between the control and treatment groups in terms of body weight, food intake, and water consumption. Hematological parameters, serum biochemical analysis, and histopathological examination also showed insignificant dose-dependent alterations. There were also no alterations in organ weights upon administration of Leuc. citreum GR1 alone. These results suggest the oral application of Leuc. citreum GR1, up to a dosage level of 2,000 mg/kg, causes no adverse effects in both male and female rats.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.338-346
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• 1995

Studies on activities of hepatocytes and changes of protein and total RNA contents in liver and muscle tissues associated with the gonadal maturation were performed using the adult rockfish, Sebastes schlegeli collected monthly from the adjacent waters at Poryong, Chungnam, Korea. Hepatosomatic index (HSI) of female increased from September and reached the maximum value (2.58) in February (growing stage of ovary). HSI of male began to increase from October (early maturation stage) and revealed the maximum value (3.20) in April (recovery stage). During the period of yolk formation in oocyte, the amount of glycogen particles and lipids in the hepatocytes of female gradually decreased, but total RNA contents increased. In the hepatocytes of male, a number of lipid droplets remained until the mature stage of testis. With the gonadal development of both sexes, granular endoplasmic reticula (Er) became abundant in the hepatocyte. These Ers might be supposed to have the leading role for the syntheses of protein and vitellogenin in the cytoplasm of the hepatocytes. Protein and total RNA contents in the liver and muscle tissues of female began to increase from January (growing stage) and reached the maximum value in early April (maturation stage), and then decreased in late April (gestation stage). In male, their contents began to increase from October (early maturation stage), thereafter reached the maximum value in December (maturation and copulation stage), and decreased in January (degeneration stage).

• Journal of Nutrition and Health
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• v.46 no.4
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• pp.307-314
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• 2013

Resveratrol (RSV) exerts several beneficial effects on metabolism and metaflammation-related diseases, including diabetes and non-alcoholic fatty liver disease (NAFLD). The purpose of this study is to investigate whether RSV affects pathophysiology of diabetes and NAFLD as well as hepatic autophagy in a rodent model of diet induced obesity (DIO). DIO was induced in a subset of C57BL/6J mice fed a high fat (HF, 45% kcal fat) diet. After six weeks of HF diet treatment, RSV (8 mg/kg/day) was administered via an osmotic pump for a period of four weeks. Therefore, the experimental groups were as follows: 1) lean control (CON), 2) HF diet-induced obese control (HF), and 3) HF_RSV. Body weight and food intake were monitored daily. Fasting glucose, insulin, and adiponectin in serum and lipid profiles in serum and liver were analyzed. In addition, the autophagic process was investigated using transmission electron microscopy (TEM). Body weight and food intake were not affected by RSV treatment. Impaired glucose control accompanied by DIO was recovered with RSV as shown by lower levels of fasting serum glucose and insulin when compared with HF obese controls. In addition, RSV treatment resulted in increased levels of serum adiponectin, however, indices of lipid profile in serum and livers were reduced. Results of TEM analysis showed that a HF diet induced excessive autophagy with the presence of double-membrane autophagosomes, which was ameliorated by RSV. The regulatory effect of RSV on autophagy was confirmed by the altered LC3-II formation, which increased with a HF diet and was decreased by RSV treatment. These results suggest that RSV treatment improves glucose control and lipid profile and these beneficial effects may be mediated by an altered autophagic process.

• Korean Journal of Food Science and Technology
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• v.6 no.3
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• pp.138-146
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• 1974

The present study was undertaken to investigate the nutritive value of various defatted oil-seed flours in the diet by studying the effect of alternative diets on growing rats, to attention growth, food intake, weight of organs and the levels of total cholesterol, phospholipid and triglyceride in serum and liver tissue. Sixty male Albino rats (Splague Dowley) weighing 47-55 g were divided into five experimental groups and one control group of ten each, and were fed for 24 weeks with the respective diets. Each of five different diets was supplemented with defatted flours as dietary protein sources. Four of other diets were composed of 7.5 sesame seed, rapeseed, sunflower seed and cottonseed flour respectively, with the same amount of defatted soybean flour, while the fifth diet tested was prepared with 15% soybean flour. The results of this study were as follows. 1) It was noteworthy that the five defatted oilseed flour diets demonstrated much improvement of nutritive value. Sesame seed flour and sunflower seed flour, especially appeared to be worthwhile as human foods. 2) From the results of biochemical tests of the serum and liver lipid content of Albino rats, after feeding with the respective diets, it can be concluded that, from a nutritional point of view, the toxic effects of oilseed flours like rapeseed and cottonseed flour, which contain toxic substances, are reduced when they are mixed with soybean flour.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.126-132
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• 2004

To develop health food using old pumpkin, freeze-dried old pumpkin powders were added into wheat flour in the ratio of 0, 1, 2, 4, and 8% and the quality characteristics of the baked products were investigated. Moisture content and water activity of breads with added pumpkin powders were raised from 42.22 and 0.528 in 1% addition ratio to 0.576 and 44.39% in 9% addition ratio compared to 40.69% and 0.521 in the bread of non-added, respectively and these increases were due to the effect of the added pumpkin powders. Water holding capacity of the added pumpkin powders raised the weight of the breads while the specific volume was decreased at that time. In the Hunter's color values, as the pumpkin powders content increased, 'L' and 'a' values were decreased while 'b' value was increased from ＋29.44 in 1% addition ratio to ＋45.58 in 8% addition ratio of freeze-dried old pumpkin powders compared to ＋12.65 in the bread of non-added. In the texture properties, hardness, fracturability, springiness, cohesiveness, gumminess and chewiness were increased by the added content of pumpkin powders hardness to 561 g in the bread withof 8% added pumpkin powders from 248 g in the bread of non-added. Judging from texture, taste and overall acceptability of the product, the recommended substitution level for freeze-dried old pumpkin powders in bread was 4% or less

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.77-83
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• 2003

Quality and shelf life of the wet noodle made with 1, 3, 5, and 7% (w/w%) Lycii fructus powder were investigated. Increase in L. fructus power concentration increased the initial pasting temperature and cooking loss, while maximum viscosity, temperature at maximum viscosity, weights and volumes of cooking noodles, and textural properties (hardness, cohesiveness, chewiness, springiness) of cooked noodle prepared with composite flour decreased. The sensory evaluation of cooked noodles showed that wet noodles with high quality could be produced by 3% inclusion of L. fructus powder. Bacterial counts of wet noodles made with L. fructus powder were lower than those of the control after storage at $5{\pm}1^{\circ}C$. Shelf life of wet noodles during storage at $5{\pm}1^{\circ}C$ extended as the L. fructus powder concentration increased.