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Effect of the Dried-Medicinal-Herbs Mixing Ratio on the Sensory and Quality Characteristics of Samgyetang for Ginseng Chicken Soup (한약재 재료의 혼합비율에 따른 한방 삼계탕의 기호도와 품질특성)

  • Jeong, Dae-Yun;Hwang, Su Jung;Lee, Sung-Hee;Eun, Jong-Bang
    • Food Science and Preservation
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    • v.19 no.5
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    • pp.696-702
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    • 2012
  • The physiochemical characteristics and sensory properties of the Samgyetang herb to which different dried medicinal herbs were added were investigated to find the best formulation for the product. For the Samgyetang herbal product, Schizandra chinensis, Atractylodes lancea, Glycyrrhiza uralensis, and Zizyphus jujube were used at a fixed ratio in the formulation, and Paeonia lactiflora (PL), Codonopsis lanceolata (CL), and Scutellaria baicalensis (SB) were added, with different amounts. The pH of Samgyetang increased along with the SB amount, and the soluble-solid content increased along with the CL amount. S7, which had the highest SB addition level, had the highest L value, and the b values were the highest in S7, which had the highest SB addition level. In the sensory evaluation, S7, which had the highest amount of SB, had the highest score in flavor, taste, and overall acceptability. In conclusion, the best formulation for Samgyetang would include PL 8 g, CL 4 g, SB 12 g, Schizandra chinensis 6 g, Atractylodes lancea 4 g, Glycyrrhiza uralensis 2 g, and Zizyphus jujube 4 g.

Assessment of In vitro Antioxidant, Antidiabetic and Cytotoxic Activities of Sphaeranthus africanus Extracts

  • Tran Thi Huyen;Julien Dujardin;Nguyen Thi Thu Huong;Chung Thi My Duyen;Nguyen Hoang Minh;Ha Quang Thanh;Dao Tran Mong;Ly Hai Trieu;Nguyen Mai Truc Tien;Mai Thanh Chung;Nguyen Nhat Minh;Nguyen Thi Ngoc Dan;Huynh Loi
    • Natural Product Sciences
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    • v.29 no.2
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    • pp.98-103
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    • 2023
  • Sphaeranthus africanus is commonly used as a traditional remedy for sore throats and pain treatment in Vietnam. The aerial parts have been studied for its anti-inflammatory and anti-proliferative properties. However, the antioxidant and antidiabetic potential of the plant has not been explored. In this work, hydrophilic extracts of the plant's aerial parts were prepared in order to investigate its antioxidant and anti-diabetic properties. Also, the cytotoxicity of the root was evaluated and compared to that of the aerial parts. All of the extracts inhibited lipid peroxidation with IC50 values ranging from 2.05 to 3.56 ㎍/mL, indicating substantial antioxidant activity. At an IC50 value of 4.80 ㎍/mL, the 50% ethanol extract exhibited the most potent inhibition of α-glucosidase. The cytotoxic activity of root extracts is 2 to 5-fold less than that of the aerial parts. Nevertheless, dichloromethane and ethyl acetate extracts of the root demonstrated a selective effect on leukemia cells, with no harm towards the normal HEK-293 cell line. This work provides a scientific support for the antioxidant and antidiabetic activity of the plant. Hence, it may find a promising material for the development of novel antioxidant and antidiabetic agents. More research can be conducted on the phytochemistry and anticancer activities of the plant's root.

The Effect of Price Promotional Information about Brand on Consumer's Quality Perception: Conditioning on Pretrial Brand (품패개격촉소신식대소비자질량인지적영향(品牌价格促销信息对消费者质量认知的影响))

  • Lee, Min-Hoon;Lim, Hang-Seop
    • Journal of Global Scholars of Marketing Science
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    • v.19 no.3
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    • pp.17-27
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    • 2009
  • Price promotion typically reduces the price for a given quantity or increases the quantity available at the same price, thereby enhancing value and creating an economic incentive to purchase. It often is used to encourage product or service trial among nonusers of products or services. Thus, it is important to understand the effects of price promotions on quality perception made by consumer who do not have prior experience with the promoted brand. However, if consumers associate a price promotion itself with inferior brand quality, the promotion may not achieve the sales increase the economic incentives otherwise might have produced. More specifically, low qualitative perception through price promotion will undercut the economic and psychological incentives and reduce the likelihood of purchase. Thus, it is important for marketers to understand how price promotional informations about a brand have impact on consumer's unfavorable quality perception of the brand. Previous literatures on the effects of price promotions on quality perception reveal inconsistent explanations. Some focused on the unfavorable effect of price promotion on consumer's perception. But others showed that price promotions didn't raise unfavorable perception on the brand. Prior researches found these inconsistent results related to the timing of the price promotion's exposure and quality evaluation relative to trial. And, whether the consumer has been experienced with the product promotions in the past or not may moderate the effects. A few studies considered differences among product categories as fundamental factors. The purpose of this research is to investigate the effect of price promotional informations on consumer's unfavorable quality perception under the different conditions. The author controlled the timing of the promotional exposure and varied past promotional patterns and information presenting patterns. Unlike previous researches, the author examined the effects of price promotions setting limit to pretrial situation by controlling potentially moderating effects of prior personal experience with the brand. This manipulations enable to resolve possible controversies in relation to this issue. And this manipulation is meaningful for the work sector. Price promotion is not only used to target existing consumers but also to encourage product or service trial among nonusers of products or services. Thus, it is important for marketers to understand how price promotional informations about a brand have impact on consumer's unfavorable quality perception of the brand. If consumers associate a price promotion itself with inferior quality about unused brand, the promotion may not achieve the sales increase the economic incentives otherwise might have produced. In addition, if the price promotion ends, the consumer that have purchased that certain brand will likely to display sharply decreased repurchasing behavior. Through a literature review, hypothesis 1 was set as follows to investigate the adjustive effect of past price promotion on quality perception made by consumers; The influence that price promotion of unused brand have on quality perception made by consumers will be adjusted by past price promotion activity of the brand. In other words, a price promotion of an unused brand that have not done a price promotion in the past will have a unfavorable effect on quality perception made by consumer. Hypothesis 2-1 was set as follows : When an unused brand undertakes price promotion for the first time, the information presenting pattern of price promotion will have an effect on the consumer's attribution for the cause of the price promotion. Hypothesis 2-2 was set as follows : The more consumer dispositionally attribute the cause of price promotion, the more unfavorable the quality perception made by consumer will be. Through test 1, the subjects were given a brief explanation of the product and the brand before they were provided with a $2{\times}2$ factorial design that has 4 patterns of price promotion (presence or absence of past price promotion * presence or absence of current price promotion) and the explanation describing the price promotion pattern of each cell. Then the perceived quality of imaginary brand WAVEX was evaluated in the scale of 7. The reason tennis racket was chosen is because the selected product group must have had almost no past price promotions to eliminate the influence of average frequency of promotion on the value of price promotional information as Raghubir and Corfman (1999) pointed out. Test 2 was also carried out on students of the same management faculty of test 1 with tennis racket as the product group. As with test 1, subjects with average familiarity for the product group and low familiarity for the brand was selected. Each subjects were assigned to one of the two cells representing two different information presenting patterns of price promotion of WAVEX (case where the reason behind price promotion was provided/case where the reason behind price promotion was not provided). Subjects looked at each promotional information before evaluating the perceived quality of the brand WAVEX in the scale of 7. The effect of price promotion for unfamiliar pretrial brand on consumer's perceived quality was proved to be moderated with the presence or absence of past price promotion. The consistency with past promotional behavior is important variable that makes unfavorable effect on brand evaluations get worse. If the price promotion for the brand has never been carried out before, price promotion activity may have more unfavorable effects on consumer's quality perception. Second, when the price promotion of unfamiliar pretrial brand was executed for the first time, presenting method of informations has impact on consumer's attribution for the cause of firm's promotion. And the unfavorable effect of quality perception is higher when the consumer does dispositional attribution comparing with situational attribution. Unlike the previous studies where the main focus was the absence or presence of favorable or unfavorable motivation from situational/dispositional attribution, the focus of this study was exaus ing the fact that a situational attribution can be inferred even if the consumer employs a dispositional attribution on the price promotional behavior, if the company provides a persuasive reason. Such approach, in academic perspectih sis a large significance in that it explained the anchoring and adjng ch approcedures by applying it to a non-mathematical problem unlike the previous studies where it wis ionaly explained by applying it to a mathematical problem. In other wordn, there is a highrspedency tmatispositionally attribute other's behaviors according to the fuedach aal attribution errors and when this is applied to the situation of price promotions, we can infer that consumers are likely tmatispositionally attribute the company's price promotion behaviors. Ha ever, even ueder these circumstances, the company can adjng the consumer's anchoring tmareduce the po wibiliute thdispositional attribution. Furthermore, unlike majority of previous researches on short/long-term effects of price promotion that only considered the effect of price promotions on consumer's purchasing behaviors, this research measured the effect on perceived quality, one of man elements that affects the purchasing behavior of consumers. These results carry useful implications for the work sector. A guideline of effectively providing promotional informations for a new brand can be suggested through the outcomes of this research. If the brand is to avoid false implications such as inferior quality while implementing a price promotion strategy, it must provide a clear and acceptable reasons behind the promotion. Especially it is more important for the company with no past price promotion to provide a clear reason. An inconsistent behavior can be the cause of consumer's distrust and anxiety. This is also one of the most important factor of risk of endless price wars. Price promotions without prior notice can buy doubt from consumers not market share.

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Development of Water Footprint Inventory Using Input-Output Analysis (산업연관분석을 활용한 물발자국 인벤토리 개발)

  • Kim, Young Deuk;Lee, Sang Hyun;Ono, Yuya;Lee, Sung Hee
    • Journal of Korea Water Resources Association
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    • v.46 no.4
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    • pp.401-412
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    • 2013
  • Water footprint of a product and service is the volume of freshwater used to produce the product, measured in the life cycle or over the full supply chain. Since water footprint assessment helps us to understand how human activities and products relate to water scarcity and pollution, it can contribute to seek a sustainable way of water use in the consumption perspective. For the introduction of WFP scheme, it is indispensable to construct water inventory/accounting for the assessment, but there is no database in Korea to cover all industry sectors. Therefore, the aim of the study is to develop water footprint inventory within a nation at 403 industrial sectors using Input-Output Analysis. Water uses in the agricultural sector account for 79% of total water, and industrial sector have higher indirect water at most sectors, which is accounting for 82%. Most of the crop water is consumptive and direct water except rice. The greatest water use in the agricultural sectors is in rice paddy followed by aquaculture and fruit production, but the greatest water use intensity was not in the rice. The greatest water use intensity was 103,263 $m^3$/million KRW for other inedible crop production, which was attributed to the low economic value of the product with great water consumption in the cultivation. The next was timber tract followed by iron ores, raw timber, aquaculture, water supply and miscellaneous cereals like corn and other edible crops in terms of total water use intensity. In holistic view, water management considering indirect water in the industrial sector, i.e. supply chain management in the whole life cycle, is important to increase water use efficiency, since more than 56% of total water was indirect water by humanity. It is expected that the water use intensity data can be used for a water inventory to estimate water footprint of a product for the introduction of water footprint scheme in Korea.

Analysis of Consumers' Present Use and Future Demand of Traditional Korean Liquors (전통주에 대한 소비자의 이용 현황 및 요구도 분석)

  • Kim, Ji-Young;Park, Geum-Soon
    • Korean journal of food and cookery science
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    • v.30 no.1
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    • pp.41-50
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    • 2014
  • The purpose of this research was to exam the recognition and use for traditional Korean liquors and to consider the problems of traditional liquor businesses and the plans for its popularization. This study was conducted with 411 adults of 20 years old and above, all of whom lived in the Daegu and Gyeongbuk Provinces. According to the survey, females were higher than males(49.6%) by 50.4%, and ages 20 was the highest. With regards to what kind of liquor they enjoyed, the consumers enjoyed soju the most, followed by beer and traditional Korean liquors. The favorite liquor of the men was soju, followed by beer and traditional Korean liquor, and the women mostly liked beer, followed by soju and wine. An important-performance analysis (IPA) was performed for 17 attributes of traditional Korean liquor and identified the targets for product management strategies, including 'Variety', 'Functionality', 'Extended Recognition' and 'Healing hangovers'. The recognition of traditional Korean liquor was high in the order of takju, Fruit wine, Chongju, Yakju, Distilled soju, and Distilled liquor. As a result, the developing solid concepts of marketing strategy are required and may be achieved by understanding the consumer preferences and demands of traditional Korean liquors.

Connection of spectral pattern of carbohydrate molecular structure to alteration of nutritional properties of coffee by-products after fermentation

  • Samadi;Xin Feng;Luciana Prates;Siti Wajizah;Zulfahrizal;Agus Arip Munawar;Weixian Zhang;Peiqiang Yu
    • Animal Bioscience
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    • v.37 no.8
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    • pp.1398-1407
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    • 2024
  • Objective: The objective of this study was to determine internal structure spectral profile of by-products from coffee processing that were affected by added-microorganism fermentation duration in relation to truly absorbed feed nutrient supply in ruminant system. Methods: The by-products from coffee processing were fermented using commercial fermentation product, consisting of various microorganisms: for 0 (control), 7, 14, 21, and 28 days. In this study, carbohydrate-related spectral profiles of coffee by-products were correlated with their chemical and nutritional properties (chemical composition, total digestible nutrient, bioenergy values, carbohydrate sub-fractions and predicted degradation and digestion parameters as well as milk value of feed). The vibrational spectra of coffee by-products samples after fermentation for 0 (control), 7, 14, 21, and 28 days were determined using a JASCO FT/IR-4200 spectroscopy coupled with accessory of attenuated total reflectance (ATR). The molecular spectral analyses with univariate approach were conducted with the OMNIC 7.3 software. Results: Molecular spectral analysis parameters in fermented and non-fermented by-products from coffee processing included structural carbohydrate, cellulosic compounds, non-structural carbohydrates, lignin compound, CH-bending, structural carbohydrate peak1, structural carbohydrate peak2, structural carbohydrate peak3, hemicellulosic compound, non-structural carbohydrate peak1, non-structural carbohydrate peak2, non-structural carbohydrate peak3. The study results show that added-microorganism fermentation induced chemical and nutritional changes of coffee by-products including carbohydrate chemical composition profiles, bioenergy value, feed milk value, carbohydrate subfractions, estimated degradable and undegradable fractions in the rumen, and intestinal digested nutrient supply in ruminant system. Conclusion: In conclusion, carbohydrate nutrition value changes by added-microorganism fermentation duration were in an agreement with the change of their spectral profile in the coffee by-products. The studies show that the vibrational ATR-FT/IR spectroscopic technique could be applied as a rapid analytical tool to evaluate fermented by-products and connect with truly digestible carbohydrate supply in ruminant system.

A Quality Analysis of Low-Salted Red Chilli Seed Powder added Gochujang (고추씨를 첨가한 저염 고추장의 품질 분석)

  • Kim, Mi-Hyang;Kim, Dong-Seok
    • Culinary science and hospitality research
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    • v.21 no.6
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    • pp.195-205
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    • 2015
  • This study was conducted to investigate the chemical characteristics of different treatments of Gochujang during fermentation at $28^{\circ}C$ C for 100 days, in an effort to improve its taste and organoleptic quality. All treatments of Gochujang saw no effects on total viable bacterial numbers, which kept constant level, during fermentation (2.7~3.22 log CFU/g). Yeast numbers did not change for all treatments in the 100 days of fermentation, but then decreased thereafter, yeast numbers increased during fermentation, showing a level of 0.45~0.42 mg% in the Gochujang with red chilli seed powder on the 100th day of fermentation. DPPH radical scavenging in the early stage of fermentation revealeda tendency to increase in conjunction with an increase in the amount of red chilli seed powder added. Sensory examinations, including taste and preference, of the manufactured Gochujang suggest that the optimal fermentation product results from the condition of 20% added red chilli seed powder.

Extra-spinal sciatica and sciatica mimics: a scoping review

  • Siddiq, Md Abu Bakar;Clegg, Danny;Hasan, Suzon Al;Rasker, Johannes J
    • The Korean Journal of Pain
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    • v.33 no.4
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    • pp.305-317
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    • 2020
  • Not all sciatica-like manifestations are of lumbar spine origin. Some of them are caused at points along the extra-spinal course of the sciatic nerve, making diagnosis difficult for the treating physician and delaying adequate treatment. While evaluating a patient with sciatica, straightforward diagnostic conclusions are impossible without first excluding sciatica mimics. Examples of benign extra-spinal sciatica are: piriformis syndrome, walletosis, quadratus lumborum myofascial pain syndrome, cluneal nerve disorder, and osteitis condensans ilii. In some cases, extra-spinal sciatica may have a catastrophic course when the sciatic nerve is involved in cyclical sciatica, or the piriformis muscle in piriformis pyomyositis. In addition to cases of sciatica with clear spinal or extra-spinal origin, some cases can be a product of both origins; the same could be true for pseudo-sciatica or sciatica mimics, we simply don't know how prevalent extra-spinal sciatica is among total sciatica cases. As treatment regimens differ for spinal, extra-spinal sciatica, and sciatica-mimics, their precise diagnosis will help physicians to make a targeted treatment plan. As published works regarding extra-spinal sciatica and sciatica mimics include only a few case reports and case series, and systematic reviews addressing them are hardly feasible at this stage, a scoping review in the field can be an eye-opener for the scientific community to do larger-scale prospective research.

Hygienic Superiority of Kimchi (김치의 위생학적 우수성)

  • Kim, Yong-Suk;Shin, Dong-Hwa
    • Journal of Food Hygiene and Safety
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    • v.23 no.2
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    • pp.91-97
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    • 2008
  • Kimchi is a representative traditional food in Korea and a type of vegetable product that is the unique complex lactic acid fermentation in the world. It can be considered as a unique fermented food generated by various flavors, which are not included in raw materials, that can be generated by mixing and fermenting various spices and seasonings, such as red pepper powder, garlic, ginger, and salted fish, added to Chinese cabbages. Functionalities in Kimchi have been approved through several studies and the probiotic function that is mainly based on lactic acid bacteria including their physical functions in its contents has also verified. Studies on the verification of the safety of Kimchi including its physiological functions have been conducted. In particular, the function of lactic acid bacteria, which is a caused of the fermentation of Kimchi. Although the lactic acid bacteria contributed to the fermentation of Kimchi is generated from raw and sub-materials, the lactic acid bacteria attached on Chinese cabbages has a major role in the process in which the fermentation temperature and dominant bacteria are also related to the process. The salt used in a salt pickling process inhibits the growth of the putrefactive and food poisoning bacteria included in the fermentation process of Kimchi and of other bacteria except for such lactic acid bacteria due to the lactic acid and several antimicrobial substances generated in the fermentation process, such as bacteriocin and hydrogen peroxide. In addition, the carbon dioxide gas caused by heterolactic acid bacteria contributes to the inhibition of aerobic bacteria. Furthermore, special ingredients included in sub-materials, such as garlic, ginger, and red pepper powder, contribute to the inhibition of putrefactive and food poisoning bacteria. The induction of the change in the intestinal bacteria as taking Kimchi have already verified. In conclusion, Kimchi has been approved as a safety food due to the fact that the inhibition of food poisoning bacteria occurs in the fermentation process of Kimchi and the extinction of such bacteria.

PCR Method Based on the ogdH Gene for the Detection of Salmonella spp. from Chicken Meat Samples

  • Jin, Un-Ho;Cho, Sung-Hak;Kim, Min-Gon;Ha, Sang-Do;Kim, Keun-Sung;Lee, Kyu-Ho;Kim, Kwang-Yup;Chung, Duck Hwa;Lee, Young-Choon;Kim, Cheorl-Ho
    • Journal of Microbiology
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    • v.42 no.3
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    • pp.216-222
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    • 2004
  • In a previous paper, the ogdH gene that encodes 2-oxoglutarat dehydrogenase was isolated from Salmonella typhimurium. The catalytic N-terminal region in the enzyme was found to be very specific for the Salmonella species. Therefore, the aim of the present study was to detect S. typhimurium in food sources using primers designed for OGDH-l and OGDH-2 which were based on the salmonella-specific region of the ogdH gene. A simple polymerase chain reaction (PCR) detection method was developed to detect low numbers of S. typhimurium in a chicken meat microbial consortium. Using the ogdH-specific primers under stringent amplification conditions and for gene probe analysis, fewer than 100 colony-forming units (CFUs) were detectable when pure cultures were employed. When the PCR assay was run on S. typhimurium-contaminated meat contents, only the positive meat samples containing as few as 200 CFUs reacted to the assay. The method employed for sample processing is simple and it was determined to provide a sensitive means of detecting trace amounts of S. typhimurium-specific sequences in the presence of mixed meat microbial populations. When compared with six representative intestinal gram-negative bacterial strains in foods, including Vibrio parahaemolyticus, V. vulnificus, Enterobacter cloacae, E. coli O157:H7, Pseudomonas aeruginosa, and Proteus sp., S. typhimurium had a unique and distinct PCR product (796 bp). In conclusion, the two OGDH primers were found to be rapid and sensitive detectors of Salmonella spp for the PCR method.