• Journal of Microbiology and Biotechnology
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• v.14 no.6
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• pp.1157-1162
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• 2004

A well-holder type piezoelectric chloramphenicol (CAP) immunosensor which was prepared by binding an anti­CAP antibody to the chemisorbed monolayers of various thiol or sulfide compounds over the gold electrode surface of quartz crystals through a carboxyl-amine coupling procedure, using the activation with l-ethyl- 3-(3-dimethylarninopropyl)carbodiimide­HCl and N-hydroxysulfosuccinimide, was determined for its responses to CAP, CAP succinate, and water-soluble CAP. The reaction phase used in the well holder was 0.01 M phosphate buffer (pH 7.4), and the solvent for analyte dissolution varied according to the solubility of the individual analyte. The analyte detection which was indicated by a steady-state frequency shift was finished within 10 min, except for CAP dissolved in methanol. The responses of CAP succinate and water-soluble CAP in the reaction phase were very stable, while a minute fluctuation was found with CAP.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.52-58
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• 2022

Phosphatidylserine (PS) is an essential component of the cerebral cortex and is associated with cognitive function. In this systematic review, the effects of PS on cognitive function in the elderly population are examined. The literature search included PubMed, EMBASE, Cochrane, and Web of Science databases. Subsequently, nine studies, including five randomized controlled trials and four pre-post studies, were selected. There were 961 participants in the selected studies; PS dosage varied from 100 to 300 mg/d, and the experimental period ranged from 6 weeks to 6 months. Five out of the nine selected studies were assessed to have a 'low' risk of bias, whereas the other four studies were assessed to have 'some concerns' regarding the risk of bias. The results of the meta-analysis concluded that PS had a positive effect on the memory of older adults with cognitive decline. Thus, PS appears to improve age-associated cognitive decline, especially memory, with no adverse effects.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.31-48
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• 2010

The purpose of this study was to examine the influence of food service web site users' functional recognition extent on switching behaviors. For this, a survey of web site users was carried out. As for analytic methods, frequency analysis was used to examine respondents' demographic features. In addition, simple regression analysis and multiple regression analysis were carried out used to look into the influence of functional recognition of food providers' web sites on switching behaviors. Study findings are as follows: all the functional variables such as entertainment, advertisement & public relations, communication and purchase decision-making function have significant influence on users' switching behaviors. When users' recognition extent of food providers' online web sites is high, their switching behavior is also high. In particular, the following clause have the greatest influence upon users' switching behaviors pattern. In the function of entertainment, (1) it is easy to search on web site; in the advertisement function, (2) the image of restaurant can easily be recognize; In the communication function, (3) the image of new products can be seen with ease; and in the purchase decision-making function, (4) web sites are easily accessible.

• Nutrition Research and Practice
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• v.14 no.5
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• pp.490-500
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• 2020

BACKGROUND/OBJECTIVES: A cross-sectional study was undertaken to evaluate fluid intake and hydration status in association with cognitive function among 230 adolescents (10-14 years of age) in Petaling Perdana, Selangor, Malaysia. SUBJECTS/METHODS: Urine color was used to measure hydration status, while fluid intake was assessed using the 15-item beverage intake questionnaire. Cognitive function was assessed using the Wechsler Intelligence Scale for Children, Fourth Edition. RESULTS: More than half of the adolescents were mildly or moderately dehydrated (59.6%) and only one-third (33.0%) were well hydrated. Among the daily fluid types, intakes of soft drinks (r = -0.180; P = 0.006), sweetened tea (r = -0.184; P = 0.005) and total sugar-sweetened beverages (SSBs) (r = -0.199; P = 0.002) were negatively correlated with cognitive function. In terms of hydration status, cognitive function score was significantly higher (F-ratio = 4.102; P = 0.018) among hydrated adolescents (100.38 ± 12.01) than in dehydrated (92.00 ± 13.63) counterparts. Hierarchical multiple linear regression analysis, after adjusting for socio-demographic factors, showed that soft drinks (β = -0.009; P < 0.05) and sweetened tea (β = -0.019; P < 0.05) negatively predicted cognitive function (ΔR² = 0.044). When further control for sources of fluid, hydration status (β = -2.839; P < 0.05) was shown to negatively predict cognitive function (ΔR² = 0.021). The above variables contributed 20.1% of the variance in cognitive function. CONCLUSIONS: The results highlight the links between fluid intake (soft drinks, sweetened tea, total SSBs) and hydration status with cognitive function in adolescents. Interventions aimed at decreasing the consumption of SSBs and increasing hydration status through healthy fluid choices, such as water, could improve cognitive performance in adolescents.

• Bulletin of Food Technology
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• v.22 no.2
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• pp.227-236
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• 2009

• Applied Biological Chemistry
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• v.51 no.1
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• pp.11-16
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• 2008

The extraction conditions for resveratrol production from grape fruit stem, which is a by-product of grape processing, were optimized to develop high-functional grape-based products. Additionally, the bioefficacy of grape fruit stem extract (GFSE) as an antioxidant agent was evaluated. Resveratrol was extracted using various experimental conditions such as extractant type, extractant concentration, raw material-extractant ratio, extraction time and temperature, and the results were analyzed using a statistical program (SPSS). The resveratrol yield was the highest when 80% ethanol with a raw-material-extractant ratio of 1:10 (w/v) was used. In addition, the optimal temperature and time were selected as $60^{\circ}C$ and 90 min, respectively. When the antioxidant activity was analyzed and expressed as DPPH radical scavenging activity and SOD-like activity, the antioxidant activity of GFSE was higher than that of BHT, BHA and L-ascorbic acid. Finally, it was found that GFSE could be used as a raw material for the production of high antioxidant agents.

• Food Industry And Nutrition
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• v.4 no.3
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• pp.55-58
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• 1999

• KSBB Journal
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• v.23 no.6
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• pp.546-550
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• 2008

Basic characteristics of astaxanthin including solubility and stability were investigated. Astaxanthin showed a very poor solubility in water, but it was highly soluble in organic solvents such as acetone and acetic acid. The solubility of astaxanthin in acidic condition was 10-20 times higher than those in neutral and basic conditions. Astaxanthin was very unstable in acidic condition under UV irradiation and in the presence of oxygen. Also, heating even for a very short time accelerated the degradation of astaxanthin. In conclusion, it is required to enhance the water-solubility and stability of astaxanthin for industrial application in food and cosmetic area.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.630-635
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• 2009

This study was performed to analyze various antioxidants, to evaluate the antioxidative activities, and to measure the protective effect for gap junction intercellular communication (GJIC) to assess the functional potency of the cherry tomato. The ascorbic acid, lycopene, and ${\beta}-carotene$ were measured at $503.4{\pm}9.6$, $39.7{\pm}1.5$, and $7.4{\pm}0.3$ mg/100 g d.w., and ${\alpha}-$, ${\beta}+{\gamma}-$, ${\delta}-tocopherol$ contents were measured at $8.3{\pm}0.1$, $1.7{\pm}0.0$, and $0.1{\pm}0.0$ mg/100 g d.w., respectively. Cherry tomato extract using hexane/acetone/EtOH (2:1:1, CTE) exhibited a ABTS radical scavenging activity with an $IC_{50}$ value of $48.83{\pm}0.30\;{\mu}g/mL$. The cherry tomato protected against the inhibition of GJIC induced by $H_2O_2$ in WB-F344 rat liver epithelial cells, and the reduction in phosphorylated Cx43 was most clearly correlated with the concentration of CTE. These results demonstrated that the cherry tomato harbors a wealth of potent antioxidants and might be protect human body against the inhibition of the GJIC by toxic components.

• Korea Trade Review
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• v.42 no.1
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• pp.237-256
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• 2017

The members of Food Valley in Netherlands recognised that the networking function is the most important among demand articulation, network formation and innovation-process support. Furthermore, SMEs expect the support of internationalization from Food Valley organization. It is expected that the function of Food Valley which can establish effective network and environment for open innovation will be more significant in the future. Our government also designated Iksan as a national food cluster for preparing the growth of international food market and promoting the effective growth of domestic food industry. As noted earlier in the case of Food Valley, the government should make Iksan Cluster focus on building network for innovation and development of domestic food industry through making innovative environment between food industry and local university. And then, this food cluster will become the center of export of food products and sophistication of domestic food sector.