• Journal of Nutrition and Health
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• 제26권3호
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• pp.313-324
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• 1993

Sister chromatid exchange(SCE) has recently become a common cytogenic assay system for detecting exposure to chemical mutagens and carcinogens. One application of SCE is the monitoring of populations believed to be exposed to such agents. A cross-sectional study of SCE frequency in peripheral blood lymphocytes from 40 college students aged 18 to 26 years was conducted. The effects of cigarette smoking alcohol and coffee consumption, dietary and environmental factors on SCE were assessed. A mean spontaneous SCE per cell for the smokers(4.88$\pm$0.17). The SCE levels of the smokers were associated with the personal smoking amount ; the observed increase in the SCE frequency correlated with the number of cigarettes smoked per day (P<0.05). There was no effect of age on SCE. There were positive linear relationship between SCE and food frequency score of meat and fish group (P<0.05) or instant food group(P<0.01) in non-smokers. But in smokers, a significant inverse association between SCE and food frequency score of green and yellow vegetable group(P<0.05). Alcohol intake produced a significant increase(P<0.01) of SCE in comparison with the mean SCE for those not drinking alcohol in combine subjects. Other dietary parameters, including coffee intake, use of artificial sweetners and processed foods, did not show any increase in SCE. SCEs were inversely related to blood glucose and serum cholesterol levels of the combine subjects. No significant correlations were found between SCE frequencise and any other hematological parameters of the subjects.

• Preventive Nutrition and Food Science
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• 제17권3호
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• pp.217-222
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• 2012

This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolated bacteria from sauce-type kimchi were identified as Pediococcus pentosaceus and Lactobacillus brevis by 16S rDNA sequencing and tentatively named Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2, respectively. Pediococcus sp. IJ-K1 was isolated from the early and middle fermentation stages of sauce-type kimchi whereas Lactobacillus sp. IJ-K2 was isolated from the late fermentation stage. The resistance of Pediococcus sp. IJ-K1 and Lactobacillus sp. IJ-K2 to artificial gastric and bile acids led to bacterial survival rates that were 100% and 84.21%, respectively.

• Preventive Nutrition and Food Science
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• 제16권1호
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• pp.37-44
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• 2011

The potential probiotic of a total of 15 Bacillus species isolated from Korean soybean paste (doenjang) was evaluated. Among those tested, the CSY191 and CSY388 strains were selected as probiotic bacteria due to their acid and bile tolerance, respectively. These strains were classified as Bacillus subtilis based on morphological, physiological, and chemotaxonomic features as well as on phylogenetic analysis based on their 16S rDNA sequences. These strains CSY191 and CSY388 showed a significant survival with rate range of 30.0 to 58.3% and of 31.0% to 58.1%, respectively, under artificial gastric acidic conditions at pH 3.0. These CSY191 and CSY388 strains appeared to have high antimicrobial activity against Salmonella Typhimurium, Bacillus cereus and Listeria monocytogenes. Also, methanol extractions (surfactin-like compounds) of strain CSY191 and strain CSY388 activated RAW264.7 microphages and induced the production of nitric oxide (NO) in a concentration-dependent manner, respectively. Therefore, strain CSY191 and strain CSY388 can be used as potential probiotics.

• 한국식품영양과학회지
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• 제30권5호
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• pp.888-893
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• 2001

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1128-1134
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• 1997

Lactobacillus helveticus was inoculated to the fermentation liquid containing skin milk powder(SMT) plus soymilk, SMP plus isolated soybean protein(ISP), SMP plus ISP plus whey powder(WP) to increase the nutritional and economic value of commercial soy yogurt. The yogurt fermented with soymilk and SMP showed the lower acid production than of SMP and had significant beany flavor in the product. The yogurt prepared with ISP and SMP showed the higher cell number and lower acid production than that of SMP. Also, the partial substitution of SMP with ISP over 6%(w/w) produced less acceptable product due to gel production. The yogurt prepared by the partial substitution of SMP with ISP, WP and SMP showed the higher cell number and lower acid production than that of SMP and not bring about gel formation unlike the case of ISP. Sensory properties of yogurt substituted SMP with ISP and WP(38:62 mixture) below 4% were not significantly different from that of SMP and the sample containing the mixture over 6% and 0.067% artificial flavor showed lower sensory score due to beany taste than that of SMP. But increase of yogurt flavor up to 0.1% resulted in significantly high score in organoleptic acceptability. The separation of water occured in yogurt prepared by the combined mixture of ISP, WP and SMP, and this problem could be resolved by addition of Na-alginate and PGA at the concentration of 0.1%(w/w).

• 유통과학연구
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• 제19권9호
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• pp.91-100
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• 2021

Purpose: This study investigates the use intention of artificial intelligence (AI) food service stores for senior customers, which are becoming a trend in the service industry. Research design, data and methodology: For the study, the extended technology acceptance model (TAM) and motivated consumer innovativeness (MCI) variables, proven by existing researchers, were used. In addition to the effect of motivated consumer innovativeness on customer value, we investigated the effect of customer value on trust and use intention. For the study, 520 questionnaires were distributed online by an expert survey agency. Data was verified through validity and reliability. Results: The analysis results of the research hypothesis verified that functionally motivated consumer innovativeness (fMCI), hedonically motivated consumer innovativeness (hMCI), and socially motivated consumer innovativeness (sMCI) all had positive effects on usefulness and enjoyment. Furthermore, usefulness had a statistically significant positive effect on trust, but perceived enjoyment did not; trust was found to positively affect the intention to use. Conclusions: We compared the moderating effects of seniors' gender and age (at 60) between groups. Although there was no moderating effect of age, it was verified that regarding the effect of usefulness on trust, the male group showed a greater influence than the female group.

• 산업식품공학
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• 제21권4호
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• pp.391-402
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• 2017

본 연구에서는 건조조건과 분쇄조건을 달리하거나 추출한 식물류의 영양성분 함량과 영양성분의 보존율을 비교분석하였다. 동결분쇄한 식물류는 일반분쇄 하거나 추출한 식물류에 비하여 영양성분의 보존율이 높은 것으로 나타났다. 인공생체막에서 영양성분의 투과도를 분석한 결과 동결분쇄한 식물류의 영양성분이 잘 투과하였다. 분쇄과정에서 열발생을 최소화하고 입도를 작게 하는 동결분쇄 기술이 식물류 원료를 우수한 식물소재로 가공할 수 있는 기술임을 확인하였다.

• Journal of Microbiology and Biotechnology
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• 제32권4호
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• pp.419-429
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• 2022

American ginseng (Panax quinquefolium L.) is a perennial herbaceous plant widely cultivated in China, Korea, the United States, and Japan due to its multifunctional properties. In northwest China, transplanting after 2-3 years has become the main mode of artificial cultivation of American ginseng. However, the effects of the cultivation process on the chemical properties of the soil and bacterial community remain poorly understood. Hence, in the present study, high-throughput sequencing and soil chemical analyses were applied to investigate the differences between bacterial communities and nutrition driver factors in the soil during the cultivation of American ginseng. The responses of soil nutrition in different ecological niches were also determined with the results indicating that the cultivation of American ginseng significantly increased the soluble nutrients in the soil. Moreover, the bacterial diversity fluctuated with cultivation years, and 4-year-old ginseng roots had low bacterial diversity and evenness. In the first two years of cultivation, the bacterial community was more sensitive to soil nutrition compared to the last two years. Proteobacteria, Actinobacteria, Gemmatimonadetes, Acidobacteria, Firmicutes, and Bacteroidetes dominated the bacterial community regardless of the cultivation year and ecological niche. With the increase of cultivation years, the assembly of bacterial communities changed from stochastic to deterministic processes. The high abundance of Sphingobium, Novosphingobium, and Rhizorhabdus enriched in 4-years-old ginseng roots was mainly associated with variations in the available potassium (AK), total phosphorus (TP), total potassium (TK), and organic matter (OM).

• International journal of advanced smart convergence
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• 제6권1호
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• pp.39-43
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• 2017

As the industry grows, the amount of data grows exponentially, and data analysis using these serves as a predictable solution. As data size increases and processing speed increases, it has begun to be applied to new fields by combining artificial intelligence technology as well as simple big data analysis. In this paper, we propose a method to quickly apply a machine learning based algorithm through efficient resource allocation. The proposed algorithm allocates memory for each attribute. Learning Distinct of Attribute and allocating the right memory. In order to compare the performance of the proposed algorithm, we compared it with the existing K-means algorithm. As a result of measuring the execution time, the speed was improved.

• 항공우주의학회지
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• 제31권2호
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• pp.31-32
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• 2021

In Vol. 31, No. 2, our journal prepared a review article, two original papers, and three case reports. First, autonomous systems are increasingly being introduced in aircraft systems. Therefore, it is crucial that flight crews are trained to adapt and handle these autonomous systems better. Consequently, we discussed crew resource management for handling autonomous systems. The fatigue of aviation workers is one of the biggest threats to aviation safety. Therefore, we analyzed the degree of fatigue in commercial aircraft pilots and evaluated the relationship between fatigue and their workload and the effect of fatigue on sleep. Since obesity has a significant impact on the health of aviation workers, we also comparatively analyzed the prevalence of obesity in Korea and Japan based on the data from the National Health and Nutrition Examination Survey. We defined cases that are difficult for aviation medical examiners to evaluate. This issue included cases of peripheral dizziness and tinnitus, cases of atopic dermatitis treated with biological agents, and cases of malignant tumors.