• Asian-Australasian Journal of Animal Sciences
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• v.17 no.10
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• pp.1360-1365
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• 2004

Using the method of 'random sampling in typical colonies of the central area of the habitat', 60 Small-tailed Han sheep were obtained in Jining city, Shangdong province. The variations of Small-tailed Han sheep at 12 structural loci encoding blood proteins were detected by several electrophoresis techniques and their gene frequencies were then estimated. The same data of four other sheep populations from Near-sea Mainland in East Asia were cited for the analysis of genetic differentiation. The average heterozygosities of five populations, namely Kharkhorin sheep, Ulaanbaatar sheep, Small-tailed Han sheep, Hu sheep and Cham Tribe sheep were 0.3447, 0.3285, 0.3157, 0.3884 and 0.2300, respectively. The coefficient of gene differentiation among four populations, Kharkhorin sheep, Ulaanbaatar sheep, Small-tailed Han sheep and Hu sheep, was 0.045557, and that between these four breeds and Cham Tribe sheep was 0.088005, indicating that the level of gene differentiation among the former four sheep populations of Mongolian group was comparatively lower than that between Cham Tribe sheep and other four sheep populations. The origin of Cham Tribe sheep deserve further research. The documentary research on the evolution of Small-tailed Han sheep and Hu sheep from Mongolian sheep was further verified by the biochemical experiments in the study. It was reasonably deduced that Hu sheep, Small Tailed Han sheep and Cham Tribe sheep were decreasingly influenced by the bloodline of Mongolian sheep.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.3
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• pp.176-184
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• 2003

This experiment was planned to develop a functional supplements by food resources to prevent and lessen the bad effects caused by the environmental pollution such as bad food, air, water and heavy metals exposed to people these days. As for Its primary stage, the nutrient profile and sensory characteristics of the duck-extract were evaluated in this study. The duck-extract was formulated by the mixture of bone and internal organs of ducks and 6 medicinal herbs which were able to be used as foods and known to help the excretion and the repression of the poison inside the body for a long time. As we compared the six medicinal herbs mentioned above to the vegetable herbs, the nutrient profile of the medicinal herbs were superior to the vegetable herbs. The duck-extract was composed of protein 49.92%, carbohydrate 37.02%, dietary fiber 20.99%, lipid 7.60% and ash 5.46%. The ratio of Ca to P was 1 : 1.4, which was a suitable ratio for absorption, the contents of Na and K were low and those of micro-elements such as Fe, Mn, Zn and Cu high compared to other meat extracts. The essential amino acids accounted for 30.91% of total amino acids. The result of sensory evaluation was better in overall preferences than the ones which are already in the market. From these results, the nutrient profile of the duck-extract was estimated to be able to supply enough nutrients to the people whose nutritional balance was destroyed these days. This study also showed the effective way of using duck-extract and its application to the oriental medicine.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.533-545
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• 2013

A type of Korean traditional cookies, yackwa is composed of ingredients which serve as good medicine to people. Further, it has a priceless value and possibility to be a healthy functional dessert. For this study, we developed variable yackwa, containing red-ginseng powder and green tea powder, in order to target the foreign market as well as to investigate the perception and preference of yackwa. The test sample for the control group, yackwa is made of flour, sugar, baking powder, sesame oil and alcohol. For the experimental group, yackwa contains red-ginseng and green tea powder (3, 6, 9, 12%). The investigation period was May 14th, 2013 and the total number of participants was 100. The investigation applied a consumer survey method by filling out a questionnaire while tasting 9 kinds of yackwa samples. They were used for frequency, one-way ANOVA and Pearson's correlation analysis with SPSS 19.0. In the yackwa perception survey, the result indicated that 52.0% of the customers replied 'Do not know well' and 'Do not know at all' which conveys that the perception of yackwa is very low. In contrast, the perception of the red-ginseng and green tea which are functional ingredients is high and the customers tend to prefer the taste and flavor of green tea than red-ginseng. And they prefer the yackwa containing 3% of red-ginseng and green tea powder compared to other ratio contents in the overall preference, color, taste, flavor, odor, degree of greasiness and texture. When people who have a higher perception of yackwa, they tended to prefer the color of red-ginseng yackwa and dislike the color of green tea yackwa. And the more people prefer the taste of green tea, the higher in overall preference, color, taste, flavor, and odor preference.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.15
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• pp.6561-6568
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• 2015

Background: Smokeless tobacco (SLT) has long been realized as an important component of the fight for global tobacco control. It still remains a major problem in countries like India, Bangladesh and Nepal. The objective of this study was to estimate the trends of SLT use in three countries of the SEARO WHO office. Materials and Methods: We used data from national surveys in three countries (Bangladesh, India and Nepal) to estimate trends in prevalence of current SLT use. All available nationally representative data sources were used. Estimates were weighted, age standardized and given along with 95% confidence intervals. Significance of linear trend in prevalence over time was tested using the Cochrane-Armitage test for trend. A p value of less than 0.05 was considered statistically significant. Results: We identified three surveys for Bangladesh, three for India and four for Nepal that met the selection criteria (such as Demographic and Health Surveys, WHO-STEPwise approach to Surveillance and Global Adult Tobacco Surveys). A significantly increasing trend was noticed in the prevalence of current SLT use among Bangladeshi men (20.2% to 23%, p=0.03). In India, a similar significantly increasing trend was seen among men (27.1% to 33.4%, p<0.001) and women (10.1% to 15.7%, p<0.001). In Nepal, there was a no significant trend among both men (39.1% to 31.6%, p=0.11) and women (5.6% to 4.7%, p=0.49). Conclusions: In the study countries SLT use has remained at alarmingly high levels. Usage trends do not show any signs of decline in spite of control efforts. Tobacco control measures should focus more on controlling SLT use.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.9
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• pp.4527-4531
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• 2016

Background: PTEN protein is one of the most important tumour suppressor factors which is detectable by immunohistochemistry. The goal of the present study was to investigate the prognostic role of PTEN gene expression in breast cancer patients. Materials and Methods: This descriptive-analytical study was conducted on 100 breast cancer patients referred to Sabzevar hospitals in the north-east of Iran between 2010 and 2011, who were followed up to 2015. PTEN gene expression in tissue samples was determined using specific monoclonal antibodies and data were analyzed using Chi-square test and Fisher's exact test. Patient survival was analyzed after 4 years of follow-up using the Cox regression model. Results: PTEN gene expression was evident in 70 of 100 cnacer samples but was found at high levels in all non-cancer samples. There was an inverse significant relationship between PTEN gene expression and tumour stage or tumour grade (p<0.001). The expression of PTEN in invasive ductal tumours was lower than in non-invasive tumours. There was also an inverse significant relationship between the hazard of death and PTEN gene expression (p<0.001). In addition, there was an inverse significant relationship between tumour stage and hazard of death (p<0.001). Conclusion: These findings indicate that lack of PTEN gene expression can be a sign of a worse prognosis and poor survival in breast cancer cases.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.300-305
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• 2005

Along with development of modem medicine, the average life span has been increased but diseases of lifestyle such as cancer, obesity atheroscerosis, cardiac disorder become social issues. This study was designed to examine the availability of the functional food by adding chitosan-oligosaccharide to Korean traditional food, Soybean Dasik. For the study, 0, 30, 50 and $70\%$ of chitosan-oligosaccharide power that contains $23\%$ of chitosan-oligosaccharide were added to soybean Dasik in proportion to the total powder weight These were compared with the Soybean Dasik itself in relation to the physicochemical characteristics, sensory evaluation, and mechanical characteristics. The results of the research are as follows. Physicochemical characteristics showed that chitosan-oligosaccharide soybean Dasik had less ash, K, and Mn. As for the result of sensory evaluation, Dasik added $0\%$ chitosan-oligosaccharide was evaluated very good in its color. Sweetness and softness was good on $0\%\;30\%\;and\;50\%$ ones, while moistness and overall quality on $30\%\;and\;50\%$ ones. As the test results of mechanical characteristics, the chitosan-oligosaccharide soybean Dasik was good for hardness, cohesiveness, gumminess, and brittleness, especially on $0\%\;30\%\;and\;50\%$ ones. Springiness was good in all groups. In color, L value of chitosan-oligosaccharide soybean Dasik decreased but a and b values increased as the substitution percentage increased Therefore, the right amount of addition fit for the production properties was $30-50\%$ chitosan-oligosaccharide of total powder weight.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.798-802
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• 2009

This study was performed to assess the presence of contaminated microorganisms of Escherichia coli, Clostridium perfringens, and Bacillus cereus in the 112 commercial Saengshik products. E. coli was not detected in all the samples, but C. perfringens was detected in 11 products (9.8%). The number of the bacteria was less than 100 CFU/g, which was satisfactory to KFDA microbiological requirement. B. cereus was detected less than $10^2{\sim}10^3$ CFU/g in 7 products and $10^3{\sim}10^4$CFU/g in 13 products out of 25 products. Those detected bacteria from tryptose sulphite cycloserine agar and mannitol egg yolk polymyxin agar showed the typical characteristics of Gram positive and contained lecithinase, which can decompose egg-yolks layers in the biochemical test. Therefore, much more attention must be applied to satisfy the B. cereus requirement for Saengshik products sold in the market.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.131-138
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• 2015

In this study, cucumber Jangachi using Sake cake was prepared and its quality characteristics verified. After preparing various cucumber Jangachi with different salt concentrations, physicochemical characteristics, hardness and sensory evaluation were investigated. Five samples (0%, 3%, 6%, 9% and 12% brine) were used and designated as treatment plots (CJ0, CJ3, CJ6, CJ9 and CJ12, respectively). Higher concentration of brine was associated with reduced pH of cucumber Jangachi and higher total acidity. Salinity decreased significantly as storage period increased. On day 0, it shows similarity to the concentration of brine, whereas it was reduced after day 28. The soluble solid content increased significantly as the storage period increased and decreased slightly after 21 days. Regarding concentration of brine, a higher concentration shows a tendency to increase but the gaps are insignificant. Reducing sugar content increased significantly as the storage period increased. The hardness increased in all treatment plots up to the 14th day, decreased until day 21, and increased thereafter. Following the sensory evaluation, saltiness was not detected in the plots, and CJ6 showed the highest texture score ($4.46{\pm}1.41$). For overall acceptability, CJ6 showed the highest score ($4.33{\pm}1.13$). According to the above results, salinity content of cucumber Jangachi using Sake cake decrease to 0.69~1.52% in 0%, 3%, 6%, 9%, and 12% brine by the 28th day. Despite decreasing salinity, texture and overall acceptability scores were higher than the above results. Thus, we conclude that it is possible to produce low salt cucumber Jangachi of high quality using Sake cake instead of high salt one.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.457-464
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• 2005

The optimal concentration of ethanol to separate a high quantity of propolis was $60\%$ but that for the best flavonoids extraction was $80\%$ We compared the yields of propolis from different countries. In this study we used $60\%$ ethanol concentration as a standard. The yield of propolis was proportional to the contents of flavonoids. Namely, Polish propolis which showed the highest yield with $56\%$ by the extraction with $60\%$ ethanol revealed also the highest flavonoids content with $3.49\%$ among all the samples tested The major constituents of propolis differed from country to country. It has been suggested that the different geographical origin influenced the efficacy and the constituents of propolis. Antibacterial activity of ethanol extracted propolis from different countries was tested against 6 microbial strains of type cultures including Gram-positive (Staphylococcus aureus, Streptococcus uberis, Streptococcus agalactiae) and Gram- negative bacteria (Klebsiella pneumoniae, Proteus vulgaris and E coli) in vitro. Propolis extract showed anti-microbial activity against all the tested bacterial strains. In addition, propolis was sensitive to E coli which was resistant to broad spectrum antibiotics like ampicillin. These results showed that propolis may substituted for commercial antibiotics. The efficiency of anti-microbial activity of the propolis was slightly higher in $80\%$ than $97\%$ ethanol extract.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.746-751
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• 2005

The purpose of this study was to evaluate the selective marinates, red win, ginger, ginseng, and green tea, for improving the sensory characteristics of pork hind legs. The marinated samples of pork hind legs were analyzed for their physicochemical propenies and sensory characteristics. Especially, overall acceptabilities of them were compared with bacon the most palatable pork meat to Koreans. After marinating, all the meats except the red wine marinated meat showed pH increase. After cooking, all the marinated meat including red wine marinated meat recorded further pH increase. The water holding capacities(WHC's) of the marinated meats except the ginger one showed a tendency of decrease. however, who's or all the cooked meats were increased greatly. Only the L-value or the green tea marinated meat increased After cooking, the L-values of the red wine and ginseng marinated meats were lower than that of the unheated cooked meat The a-value of the green tea marinated meat recorded the lowest In the hardness and gumminess test all the marinate treatments showed lower values than the control did. the brittleness of all the marinated meats except the ginger one decreased The flavor of the cooked ginger marinated meat was improved to the similar level of bacon. The textures of all the treatments except the green tea marinated meat were improved the overall acceptability of the ginger or ginseng marinated meat improved greatly to $87.6\%$ of bacon$(100\%)$.