• Nutrition Research and Practice
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• v.5 no.4
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• pp.294-300
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• 2011

Takju is a Korean alcoholic beverage made from rice, and is brewed with the yeast Saccharomyces cerevisiae. This study was conducted to evaluate the effects of exercise training and moderate Takju consumption on learning ability in 6-week old Sprague-Dawley male rats. The rats were treated with exercise and alcohol for 4 weeks in six separate groups as follows: non-exercised control (CC), exercised control (EC), non-exercised consuming ethanol (CA), exercised consuming ethanol (EA), non-exercised consuming Takju (CT), and exercised consuming Takju (ET). An AIN-93M diet was provided ad libitum. Exercise training was performed at a speed of 10 m/min for 15 minutes per day. Ethanol and Takju were administered daily for 6-7 hours to achieve an intake of about 10 ml after 12 hours of deprivation, and, thereafter, the animals were allowed free access to deionized water. A Y-shaped water maze was used from the third week to understand the effects of exercise and alcohol consumption on learning and memory. After sacrifice, brain acetylcholinesterase (AChE) activity was analyzed. Total caloric intake and body weight changes during the experiment were not significantly different among the groups. AChE activity was not significantly different among the groups. The number of errors for position reversal training in the maze was significantly smaller in the EA group than that in the CA and ET groups, and latency times were shorter in the EA group than those in the CC, EC, CT, and ET groups. The latency difference from the first to the fifth day was shortest in the ET group. The exercised groups showed more errors and latency than those of the non-exercised groups on the first day, but the data became equivalent from the second day. The results indicate that moderate exercise can increase memory and learning and that the combination of exercise and Takju ingestion may enhance learning ability.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.649-656
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• 2012

We investigated the quality characteristics of dohwaju (fermented with peach flowers and branches, a Korean traditional alcoholic beverage) containing different sub-ingredients. During fermentation, the inner temperatures of the added sub-ingredient treatments were higher compared to non-treatment, and only peach branches treatment. showed the highest inner temperature. There were no significant differences in the physicochemical results among the treatments. pH decreased from the first mashing day to the second and then increased slightly until fermentation was terminated. Total acidities showed opposite patterns as compared to pH level. Amino acid contents, soluble solids, and alcohol contents increased steadily until the end of fermentation, whereas reducing sugar contents showed the opposite trend. In a preference survey, DB (only peach branches)-treated dowhaju showed the highest evaluation in terms of taste and overall acceptability with walues of $5.07{\pm}1.38$ and $5.57{\pm}1.16$, respectively. Based on the results of this study, we concluded that only peach branches treatment is optimal for the manufacture of dowhaju. We expect that the quality of dowhaju can be improved by providing basic information concerning its manufacture.

• 한국균학회소식:학술대회논문집
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• 2014.05a
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• pp.25-25
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• 2014

Koji molds are comprised of yellow, black and white. Black and white koji molds were recently re-visited by this author and it is concluded that they consists of Aspergillus luchuesnsis, A. niger and A. tubingensis, and the most important species for alcoholic beverage production is A. luchuensis. In the case of yellow koji mold, it is comprised of Aspergillus oryzae, A. sojae and A. tamari. In the case of A. sojae, the species is scarcely isolated from nature and rarely used for industry in Korea. Aspergillus tamari is often isolated from traditional Korean Meju, a fermented soybean product, and the classification of the species is clear. However, in the case of A. oryzae, differentiation between A. oryzae and A. flavus is still in controversy. In this study, we collected 415 strains of Aspergillus flavus/oryzae complex from air, rice straw, soybean, corn, peanut, arable soil and Meju in Korea and we examined the aflatoxin producing capacity of the strains. The norB-cypA, omtA and aflR genes in the aflatoxin biosynthesis gene cluster were analyzed. We found that 367 strains (88.4%) belonged to non-aflatoxigenic group (Type I of norB-cypA, IB-L-B-, IC-AO, or IA-L-B- of omtA, and AO type of aflR), and only 48 strains (11.6%) belonged to aflatoxin-producible group (Type II of norB-cypA, IC-L-B+/B- or IC-L-B+ of omtA, and AF type of aflR). In the case of A. flavus/oryzae strains from Meju, almost strains (178/192, 92.7%) belonged to non-aflatoxigenic group and only 14 strains (7.3 %) belonged to aflatoxin-producible group. It is proposed in this study that non-aflatoxigenic strain from Meju is classified as A. oryzae, considering that Meju is food material.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.88-105
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• 2006

Entering into the new millennium, the Korean wine market has recorded the highest growth rate among the domestic alcoholic beverage market and been recognized as a rapidly emerging market with further escalation potential. Responding to the current drastic escalation of Korean wine market in terms of its volume, the present study scrutinizes the considerable wine-selection attributes that are related to individual wine consumer‘s characteristics including demographic variables. These attributes are also expected to be precursors of wine consumers‘ satisfaction. ANOVA results suggest that each demographical variable-gender, age, income level, and the frequency of wine consumption-pertains to specific wine-selection attribute(s). Likewise, wine consumers‘ characteristics are also associated with those attributes. As wine consumers are experienced, they rely less on information; rather, their selections tend to be dependent upon quality, value, contexts, and preferences. The subsequent multiple-regression investigating the relationship between wine-selection attributes and satisfaction signifies that quality, contexts, and preference attributes are the substantial antecedents of wine consumers‘ satisfaction. When consumers purchase a wine, "information on purchase" was the most important criterion for the Newcomers and the Outsiders, while the Connoisseurs mainly depended on "marketability", "wine values" and "viticulture environment". "Preference" attributes influenced the Aspirants the most in buying decision. The Newcomers and the Outsiders need more information before deciding to purchase as their wine knowledge was very limited. The Connoisseurs were likely to consider the quality as a more important factor than the price and it is necessary to develop high quality wine at a reasonable price in order to attract this group.

• The Korean Journal of Community Living Science
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• v.19 no.1
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• pp.113-123
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• 2008

This study was performed to find and compare the characteristics of dietary factors and obesity indices on serum lipid profiles using 407 healthy adult males that had physical examinations conducted at the general hospital located in Suwon. The subjects were divided 56.3% for the normal group, 16.7% for TG, 14.5% for TC and 12.5% for TC TG group, respectively. When comparing the blood lipid profiles to normal group, TC group was high in both total cholesterol and LDL-cholesterol, TG group was high in triglyceride and low in HDL-cholesterol, TC TG group was high in triglyceride, total cholesterol, LDL-cholesterol and low in HDL-cholesterol. In comparison of blood lipid profiles with normal group, among anthropometric factors, body weigh, BMI (Body Mass Index) and WHR (Waist Hip Ratio) showed significant differences. TC group was high in both total cholesterol and LDL-cholesterol, and TG group was high in triglyceride and low in HDL-cholesterol. TC TG group was high in triglyceride, total cholesterol and LDL-cholesterol, and was low in HDL-cholesterol. Body weigh of TG group was significantly higher than that of normal group (p<0.05). BMI and WHR of TG group and TC TG group were significantly higher than those of normal group (p<0.05). Total cholesterol was mainly related to the intake of animal lipids and alcoholic beverage. Serum triglyceride levels were closely related with lipid intake and high BMI in this group. In TC TG group, BMI and WHR were high. As well, serum LDL-cholesterol was high and HDL-cholesterol was low which indicates TC TG group had the most undesirable blood lipid profiles. Therefore, it may be necessary to manage BMI and WHR to prevent hyperlipidemia and obesity for adult males in Suwon.

• Journal of Nutrition and Health
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• v.30 no.1
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• pp.61-74
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• 1997

A dietary intake survey in 2 major city area was conducted as a part of the study which determined the level of exposure of people to harmful substances in foodstuff. A total of 800 randomly selected men and women aged 20-49 yr and living in the cities of Seoul and Taegu were invited to participate in the survey. All subjects were interviewed by trained dietitians to answer for demorgraphic characteristics and dietary intake for 1 day by 24hr recall method, and asked to record what day ate for following 2 more days by themselves. Results were analyzed and presented for the amount and frequency of food intake by area, sex body weight. Food consumed most by adults resifing in these 2 city area was rice and followed by kimchi in the amount of 225.7g/persn/day and 85.0g/person/day, respectively. In the list of foods consumed most frequently, items used for condiments were included in addition to rice and kimchi. And the total daily intake of food per person was summed up to be 1, 534g for men and 1, 304g for women. Considerable part of this sexual difference in total intake was originated from the difference in beverage consumption including alcoholic beverages and the higher intake of certain foodstuff due to higher body weight of men. Intake data were presented din terms of per capita and per kg body weight, and compared among adults in different categories of body weight, also. The data gathered here, food intake by individuals, reflect our own dietary culture in terms of food assortment and relative contribution of each food item to total food intake include the consumption of "extreme" eaters might be found useful also especially for the sake of food safety such as risk assessment using ADI and PTWI for contaminants in the food supply.od supply.

• Applied Biological Chemistry
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• v.30 no.3
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• pp.264-271
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• 1987

Baikhaju, Nockpaju, Dongdongju and Chungmyungju of the traditional Yakjus - the native alcoholic beverage of Korea - with the different fermentation methods were brewed and the volatile odor components were analized by gas chromatography methods of headspace gas. The general constituent content in them was different a little, and formaldehyde, acetone, acetaldehyde, ethylacetate, ethylalcohol, n-propanol, iso-butanol, iso-amylalcohol, diacetyl and dimethyl sulfide were separated and quantified into the volatile aroma components. The contents of acetaldehyde, ethylacetate and n-propanol were $17{\sim}73ppm$, and iso-amylalcohol were $418{\sim}925ppm$. The contents of formaldehyde and acetone were $0{\sim}2.15ppm$, and that of diacetyl and dimethyl sulfide were $0.032{\sim}1.012ppm$, and $5{\sim}65ppb$.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.689-694
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• 1991

Jangsu, a Korean ancient non-alcoholic beverage made by lactic acid fermentation of cooked rice, was prepared and the microbial characteristics were investigated. The periodic removal of fermented product and the addition of newly made cooked rice and cold water as new substrate enhanced the growth of lactic acid forming bacteria but supressed the growth of proteolytic bacteria. The important microorganisms in jangsu were Lactobacillus, Lactococcus, Pediococccus and Leuconostoc species. Lactococcus thermophilus, Lactobacillus coryniformis and Leuconostoc mesenteroides were identified. The isolated strains were cultivated and used as starter culture of jangsu. Some useful strains were selected which were able to produce acceptable flavor and sufficient amount of acid lowering the pH to near 4.0.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.7
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• pp.2697-2700
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• 2015

Background: The aim of this study was to assess cancer awareness among medical students in Saudi Arabia toward tobacco and alcohol use as risk factors. Materials and Methods: A cross-sectional survey from October to December 2014, covering 1200 medical students, was performed. Results: Of the total, 975 (81.25%) responded. The male to female ratio was 1.00:7.125. 96/975 (9.8%) had smoked tobacco in their lifetime, and 51/975 (5.23%) were alcoholic beverage consumers. On asking them whether tobacco smoking and alcohol consumption can cause cancer, only 4/975 (0.4%) and 14/975 (1.43%) answered no for smoking and alcohol, respectively. Conclusions: The prevalence of smoking and alcohol use is very low among medical students, which might be due to high female contribution besides social stigma. The prevalence of second-hand smoke (SHS) was found to be very high in Hail region.

• Korean Journal of Clinical Pharmacy
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• v.22 no.3
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• pp.228-233
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• 2012

Purpose: The purpose of this study was to elucidate the effect of dissolved oxygen in alcohol to blood pressure of healthy persons. Methods: Subjects (n=30) were randomized in a double blind crossover study to receive 120 mL, 240 mL, 360 mL of alcohol (Korean spirit, 19.59 v/v%, dissolved oxygen is 8 ppm and 20 ppm). Blood alcohol concentration (BAC) and blood pressure were measured applying Lion SD-400 Alcolmeter$^{(R)}$ Breathalyser and Tensoval duo control. Pharmacokinetic parameters ($C_{max}$, $T_{max}$, $AUC_{last}$, $K_{el}$, $V_d$, Clearance) were calculated using Winnonlin$^{(R)}$ program. The difference of parameters and values were analysed by student t-test using Microsoft$^{(R)}$ Excel program. Results: The $AUC_{last}$ values of 8 ppm group and 20 ppm group in 240 ml administration were $6.15{\pm}2.60cg{\cdot}min/ml$, $5.33{\pm}1.84cg{\cdot}min/ml$ (p<0.05) and those in 360 mL were $11.93{\pm}5.70cg{\cdot}min/ml$, $10.33{\pm}4.60cg{\cdot}min/ml$ (p < 0.01), respectively. Thus, the $AUC_{last}$ was significantly decreased. On the other hands, there was a significant change in systolic blood pressure (SBP) after alcohol administration. All measured value after 360 mL of alcohol administration was significantly decreased (p < 0.01). Conclusions: The dissolved oxygen in alcoholic beverage has no effect on blood pressures but the alcohol administration has an effect on blood pressure. Thus, SBP can be used as a biomarker of alcohol administration and utilized in PK/PD modeling of alcohol.