• Food Science of Animal Resources
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• v.31 no.1
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• pp.129-138
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• 2011

Hydrolyzed wheat gluten (HWG) and low glutamic acid (Glu) hydrolyzed wheat gluten with different quantities of NaCl were reacted with several precursors to develop natural meat flavor based on Maillard reaction products (MRP). The MRP based flavors were analyzed for their pH, browning index, DPPH radical scavenging effect, and sensory properties. Synthetic meat flavor from low Glu hydrolyzed wheat gluten with 7% NaCl and ribose, cysteine, methionine, thiamin, lecithin, and garlic powder reacted at $140^{\circ}C$ for 30 min and were most favorable for a roasted meat flavor. Based on an omission test, cysteine was selected as the most important precursor for producing meat flavor compared to methionine, thiamine, and lecithin. Natural precursors including mushroom powder and fat medium were applied to compensate for the synthetic precursors. The optimum formula for meat flavor was 5% ribose, 7.7% cysteine, 6.9% garlic juice powder, 2.1% Lentinusedodes powder digested with protease, and 1% lard. The sulfuric pungent, oily, and salty attributes of the formula decreased and a mild roasted meat flavor was expressed.

• Journal of Nutrition and Health
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• v.50 no.4
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• pp.361-375
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• 2017

Purpose: The purpose of this study was to investigate the nutritional status of 3~5 year old children attending kindergarten and childcare facilities in 2010 and 2014. Methods: Data were obtained from the 2010 and 2014 Korea National Health and Nutrition Examination Surveys (KNHANES) and included 509 subjects aged 3~5 years old attending kindergarten and childcare facilities. Results: In 2014, rate of skipping meals by children was 16.2%, an increase of 5.5% compared with the rate of skipping meals by children in 2010. Calcium intake in 2014 was 397.41 mg at 3 years old, 419.27 mg at 4 years old, and 414.01 mg at 5 years old. For the mean nutrient adequacy ratio (MAR) of subjects in 2010 and 2014, MAR at 3 years old (0.86) was significantly lower than those at 4 and 5 years old (0.90, 0.91) (p < 0.01). In 2010 and 2014, EAR intake at 3 years old (2.72) was significantly higher than those at 4 years old (2.14) and 5 years olds (1.92) (p < 0.01). Conclusion: As a result, compared with 2010 before establishment of the Children's foodservice management center, there was no improvement in the polarization of nutrient intake of children in 2014. Therefore, researchers believe that a continuous monitoring system developed by nutrition experts and children's foodservice management center are needed to improve the nutritional status of children. Of children between the ages of 3~5 years old, those with intakes under EAR were mostly 3 years old. Therefore, researchers suggest that the infant age group of KDRIs, which is classified as 1~2 years old and 3~5 years old, needs to be reestablished considering the growth and development of infants.

• Journal of the Korean Applied Science and Technology
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• v.37 no.6
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• pp.1535-1544
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• 2020

The primary objective of this study was to isolate and identify amine oxidase-producing probiotic Bacillus strains from traditional fermented soybean paste. Biogenic amines (BA)-forming bacteria isolated from the samples were identified as Bacillus sp. TS09, Bacillus licheniformis TS17, Bacillus subtilis TS19, Bacillus cereus TS23, Bacillus sp. TS30, Bacillus megaterium TS31, B. subtilis TS44, Bacillus coagulans TS46 and Bacillus amyloliquefaciens TS59. Meanwhile, B. subtilis TS04 and TS50 isolated from the same samples exhibited good probiotic properties, including the tolerance to artificial gastric juice and bile salts, the adhesion to intestinal epithelial cells, and the production of bacteriocin(s) active against BA-forming bacteria (Bacillus sp. TS30 and B. subtilis TS44). In addition, the amine oxidase produced by B. subtilis TS04 and TS50 significantly decreased the formation of BA, especially cadaverine, putrescine, and tyramine, therefore, these strains could be considered good potential probiotic candidates to prevent or reduce BA accumulation in food products.

• Korean Journal of Microbiology
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• v.53 no.4
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• pp.273-285
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• 2017

The purpose of this study was to investigate the inhibitory effect of antibacterial substances produced by probiotic lactic acid bacteria (LAB) against biogenic amines-producing bacteria and the influence of culture conditions on the antibacterial activity of bacteriocin and organic acid. The bacteriocin solutions of Lactobacillus plantarum FIL20 (64 AU/ml) and Lactobacillus paracasei FIL31 (128 AU/ml) showed strong antibacterial activity against Serratia marcescens CIH09 and Aeromonas hydrophilia RIH28, respectively. And the lactic acid contents in the cell-free culture supernatants (CFCS) obtained from FIL20 and FIL31 strains were $107.3{\pm}2.7mM$ and $129.5{\pm}4.6mM$, respectively. Therefore, the bacteriocin solution (200 AU/ml) and the CFCS ($200{\mu}l/ml$) produced by L. plantarum FIL20 and L. paracasei FIL31 significantly (P < 0.05) decreased the bacterial numbers and histamine and tyramine production ability of S. marcescens CIH09 and A. hydrophilia RIH28. The amounts of histamine and tyramine produced by the CIH09 strain under conditions of low initial pH (5.0) and incubation temperature ($15^{\circ}C$) was significantly reduced by treatment with bacteriocin solution and CFCS obtained from L. plantarum FIL20. In addition, the bacterial counts and biogenic amines contents of CIH09 strain were significantly decreased (P < 0.05) when sodium chloride (5%) or potassium nitrite (200 mg/g) were mixed with the antibacterial substances of L. plantarum FIL20. Consequently, the bacteriocin and organic acid solution of L. plantarum FIL20 and L. paracasei FIL31 can be used as a biological preservation to effectively control the production of biogenic amines by the application of hurdle technology.

• Elastomers and Composites
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• v.14 no.4
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• pp.260-263
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• 1979

티오디에탄올을 기본(基本)으로 하는 신합성(新合成)고무의 사용온도범위(使用溫度範圍)는 $-65^{\circ}C$에서 $150^{\circ}C$이며 표준연료(標準燃料) C와 gasohol을 포함(包含)한 각종(各種) 자동차용(自動車用) 오일에 대하여 우수(優秀)한 내유성(耐油性)을 보였고, 이 외(外)에 자연(自然)에서 널리 발생(發生)되는 황화수소(黃化水素)가스에 대(對)하여서도 우수(優秀)한 내(耐)가스성(性)을 보였다. 이 TDE 탄성체(彈性體)의 배합(配合)은 종래(從來)의 2본(本) 로울러 또는 밀폐식(密閉式) 혼합기(混合機)로 혼연(混練)할 수 있으며, compression, 사출(射出), 프레스 등으로 가황(加黃) 또는 유출(押出)이 가능하다. American Cyanamid Co에서는 TDE탄성체(彈性體)를 이용(利用)한 응용개발(應用開發)에 있으며 파일롯규모(親模)의 생산체제(生産體制)를 시도(試圖)할 것으로 알려져 있다. 이것이 시판(市販)되면 상품명(商品名)으로 Cymax라 명명(命名)될 것이며, 아민계(系곤) 가황제(加黃劑)인 DPP의 상품명(商品名)도 Cymax Curative P로 시판(市販)하게 될 것이다.

• YAKHAK HOEJI
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• v.33 no.3
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• pp.156-160
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• 1989

A gas-chromatographic determination method of thiamin which use a quantitative cleavage of thiamin to 4-methyl-5-(2-hydroxyethyl)thiazol [I] and solvent extraction of the analyte prior to GC injection was modified. A column chromatographic procedure using a reversed phase, high capacity solid phase cartridge was applied to the clean-up of the analyte. Thiazol derivative[I] was quantitatively recovered upon the column method. Acetanilide, an internal standard, has a good recovery through the analytical procedure. The method has analytical precision of 2% or less in the coefficient of variation.

• The Korean Journal of Pesticide Science
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• v.10 no.1
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• pp.1-6
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• 2006

A methodology for the syntheses of carboxanilides using solid support of 4-chloro-3-nitorbenzophenone oxime resin 5 was developed. Condensation of 4-chloro-3-nitorbenzophenone resin 6 with hydroxylamine hydrochloride salt gave oxime resin 5. The reaction of oxime resin 5 with dioxin and oxathiin derivatives 7a-d afforded the corresponding polymer-bound dioxin and oxathiin derivatives 9a-d. These polymer-bound resins 9a-d were treated respectively with aniline in the presence of acetic acid resulted in the corresponding dioxin carboxanilides 10a-d (yield, 5%-quantitative).

• Journal of Nutrition and Health
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• v.51 no.3
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• pp.242-253
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• 2018

Purpose: The purpose of the study was to identify the nutrition knowledge, dietary attitudes of guardians, and nutritional status of infants and toddlers as well as the relationships between these variables. Methods: The participants were selected among applicants for low-income family financing provided by the government and included 115 infants and toddlers as well as their guardians. Demographic data, nutrition knowledge, dietary attitudes, and nutrition intakes were assessed using a self-administered questionnaire, biochemical examination, and 24 Hour-Recall method. Results: The score for guardians' nutrition knowledge was 12.97 points of a possible 15, and the score for dietary attitudes was 53.38 points of a possible 75. The nutrition knowledge and dietary attitudes showed significant differences by education level (p < 0.05) and family structure (p < 0.05). Energy intakes of subjects aged 6 ~ 24 months and over 25 months were lower than the DRI for Koreans. The intakes of carbohydrates, protein, and fat of subjects aged 6 ~ 24 months and over 25 months showed no significant differences by level of nutrition knowledge or dietary attitudes. The intake of Ca of subjects aged over 12 months showed significant differences by level of nutrition knowledge (p < 0.05). The intakes of Thiamin of subjects aged 6 ~ 11 months and P of subjects aged over 12 months showed significant differences by level of dietary attitudes (p < 0.05). There was a small positive correlation between education level and nutrition knowledge as well as between dietary attitudes. Nutrition knowledge showed a positive correlation with dietary attitudes. There was a positive correlation between nutrition knowledge and Ca, Riboflavin, as well as Vit C levels. Conclusion: Therefore, it is necessary to consider an educational program for increasing the practical application of knowledge to nutrition management for improvement of nutrition intake in infants and toddlers.

• Journal of Applied Biological Chemistry
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• v.63 no.4
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• pp.375-385
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• 2020

The purpose of this study was to investigate the quality characteristics of kimchi prepared with a single starter culture of biogenic amines (BA)-forming lactic acid bacteria (LAB) or a combined starter cultures composed of BA-forming and BA-degrading LAB. As the fermentation proceeded, the lactic acid bacterial count, titratable acidity, and BA content in kimchi prepared with myeolchi-aekjeot were slightly higher than those of kimchi prepared with saeu-jeot. The amount and type of BA produced by LAB were mostly strain dependent rather than species specific. Among all of the isolated LAB strains, the highest levels of cadaverine, histamine, putrescine and tyramine were produced by Leuconostoc mesenteroides MBK32, Lactobacillus brevis MBK34, Lactobacillus curvatus MBK31 and Enterococcus faecalis SBK31, respectively. BA-forming and BA-degrading starter cultures played an important role in the growth rate and organic acid-producing ability of LAB in kimchi. Interestingly, BA contents in kimchi increased by adding single BA-forming LAB starter were effectively lowered by the mixed cultures with BA-degrading LAB.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.7 no.2
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• pp.264-267
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• 2004

Beriberi, which is caused by thiamin deficiency, is a rare disease in recent years. But it has been described in the Eastern literature as far back as the 17th century. Early symptoms are fatigue, apathy, irritability, drowsiness, anorexia, nausea, vomiting and abdominal pain. Signs and symptoms of progression are peripheral neuritis, paresthesia, decreased tendon reflex and congestive heart failure. Thiamin deficiency remains as an important health care issue in many world population, specially in AIDS, pregnancy women and TPN associated patients. The best diagnostic test is assessing clinical response to administration of thiamin. We have experienced a case of Beriberi caused by continuous rice-soup feeding during one and half years in a 7-year-old boy.