• Journal of Life Science
• /
• v.23 no.2
• /
• pp.213-221
• /
• 2013

Bibimbab (mixed rice) is a traditional Korean one-dish meal. This study was carried out to investigate the anti-inflammatory and antioxidative effects of raw and seasoned ingredients used in Bibimbab (Cucurbita moschata P., Platycodon grandiflorum A., Vigna radiata L., Porphyra yezonensis udea, Allium ampeloprasum L., Pterdium aguilinum, Raphanus sativus). Human mast cells (HMC-1) were pretreated with 70% ethanol extracts of Bibimbab and further cultured for an appropriate time after the addition of phorbol 12-myristate 13-acetate (PMA) and calcium ionophore A23187. Cell viability was determined by an MTT assay. None of the ingredients showed cytotoxic effects at a concentration of 1.0 ${\mu}g/ml$. Anti-inflammatory effects were analyzed at 0.01, 0.1, and 1.0 mg/ml concentrations of the raw, seasoned ingredients of PMA. A23187 stimulated HMC-1. Among the various ingredients, seasoned A. ampeloprasum L. extract showed the highest inhibition of TNF-${\alpha}$ and IL-6 secretion (90% and 93%, respectively) at a concentration of 1.0 mg/ml. The R. sativus extract showed the highest inhibition (85%) of IL-8 secretion. DPPH analysis of the antioxidation properties of the ingredients showed that raw and seasoned A. ampeloprasum extracts exhibited the highest DPPH free radical scavenging activity (67.50 and 73.65%, respectively). These results suggest that seasoned ingredients used in Bibimbab have lower anti-inflammatory effects in relation to TNF-${\alpha}$ and IL-6 secretion than raw ingredients in PMA- and A23187-treated HMC-1. In addition, the seasoned ingredients showed a tendency to increase antioxidative activity. Therefore, the ingredients used in Bibimbab have potential as anti-inflammatory and antioxidation agents.

• Korean Journal of Food Science and Technology
• /
• v.38 no.5
• /
• pp.605-608
• /
• 2006

Genetically modified (GM) ingredients found in imported raw materials and processed foods were monitored in the province Gyeongin in Korea. The analysis was performed according to "Testing methods for genetically modified foods of food standards and specifications" established in Korea. We received 120 items from the Gyeongin Regional KFDA. Only two of the 120 items analyzed in the samples, were contaminated with GM ingredients. However, we could not analyze the internal standard gene from 12 processed foods. We found that the extracted total DNA of the above 12 samples were extracted and found to be degraded. The total DNA contained a very small fragment of less than 300 base pair. Therefore, it seems that the total DNA is not large enough to serve as the template DNA for PCR analysis.

• International journal of advanced smart convergence
• /
• v.2 no.2
• /
• pp.40-42
• /
• 2013

Recent medical industry is an aging society and the application of national health insurance, with state-of-the-art research and development, including the pharmaceutical market is greatly increased. The nation's health care industry through new support expansion and improve the quality of life for the research and development will be needed. In addition, systemic administration of basic medical supplies, or drugs are needed, the drug at the same time managing how systematic analysis of pharmaceutical ingredients, based on data through the purchase of new medicines and pharmaceutical ingredients automatically classified by analyzing the statistics of drug purchases and the future a system that can predict a patient is needed. In this study, the drugs to the patient according to the component analysis and predictions for future research techniques, k-means clustering and k-NN (Nearest Neighbor) Comparative studies through experiments using the techniques employ a more efficient method to study how to proceed. In this study, the effects of the drugs according to the respective components in time according to the number of pieces in accordance with the patient by analyzing the statistics by predicting future patient better medical industry can be built.

• Interaction and multiscale mechanics
• /
• v.4 no.3
• /
• pp.187-206
• /
• 2011

Accurate estimations of pre-failure deformations and post-failure responses of geostructures require that the simulation tool possesses at least three main ingredients: 1) a constitutive model that is able to describe the macroscopic stress-strain-strength behavior of soils subjected to complex stress/strain paths over a wide range of confining pressures and densities, 2) an embedded length scale that accounts for the intricate physical phenomena that occur at the grain size scale in the soil, and 3) a computational platform that allows the analysis to be carried out beyond the development of an initially "contained" failure zone in the soil. In this paper, a two-scale micropolar plasticity model will be used to incorporate all these ingredients. The model is implemented in a finite element platform that is based on the mechanics of micropolar continua. Appropriate finite elements are developed to couple displacement, micro-rotations, and pore-water pressure in form of $u_n-{\phi}_m$ and $u_n-p_m-{\phi}_m$ (n > m) elements for analysis of dry and saturated soils. Performance of the model is assessed in a biaxial compression test on a slightly heterogeneous specimen of sand. The role of micropolar component of the model on capturing the post-failure response of the soil is demonstrated.

• Herbal Formula Science
• /
• v.12 no.1
• /
• pp.225-246
• /
• 2004

Objectives: This study has been done to compare the Talcum's composition before and after using processing method and to clarify its quality and naming through the historical herbal books. Methods: I studied the Talcum and processed Talcum by physical and chemical method which contain microscopic analysis, X-ray diffraction analysis, thermal analysis, XRF, ICP, etc, to compare the compositions and its characters. Results: Talcum is a magnesium hydroxidfe(($Mg_3[Si_4O_{10}][OH]_2$)). Talcum contains a main ingredients of MgO 29.03-30.40%(31.70%), $SiO_2$ $62.00{\sim}62.40%(63.50%)$, $H_2O$ $4.40{\sim}4.85%(4.80%)$ and small ingredients, also. Conclusion: A radio-element contents of U, Th contain less than average contents of the lithosphere's U 1.8ppm, Th 7.2ppm. There are two sorts of Talcum which are a northern Talcum(solid Talcu) and southern Talcum(soft Talcum). A northern natural products of Talcum(solid Talcum) are used mostly in korea and china.

• Journal of Distribution Science
• /
• v.13 no.3
• /
• pp.79-91
• /
• 2015

Purpose - First, the study identifies and analyzes consumer preferences with regard to health foods and supplements. Second, it identifies and analyzes consumer preferences with regard to the properties of Vitamin C supplements. Third, in order to provide a basic data for the development of Vitamin C supplements and to measure how consumers value the properties of different Vitamin C products, a consumer survey was conducted through the choice-based conjoint model. Based on the results, the research estimates consumers' relative product-related priorities as well as price levels and willingness to pay (WTP) for different product types, and makes suggestions regarding consumer-oriented new product development and progressive directions for the successful launch of health foods and supplements. Research design, data, and methodology - This study aims to define the attributes of health foods and supplements based on several characteristics including their natural ingredients, product price, product originality, natural ingredient content, and additional functional ingredients, and makes suggestions regarding strategic market pricing and product development for health foods and supplements according to customer attitudes and characteristics. The research used choice-based conjoint analysis methodology based on the Multinomial Logic Model and collected 94 questionnaires filled out by users of Korean Vitamin C supplements. Results - Product price is the most influential factor among the five analyzed properties. When consumers buy Vitamin C products, the relative significance level of four of the examined properties is as follows: 40.9% for product price, 23.3% for product originality, 21.9% for natural ingredient content, and 13.9% for additional functional ingredients. Vitamin C content is excluded as it is not a statistically significant factor. It is interesting that supplement manufacturers and retailers consider Vitamin C content to be very important whereas consumers do not regard it as an important factor at the time of purchase. The results for the marginal willingness to pay (MWTP) for each property of Vitamin C supplements show that consumers are willing to pay an additional 11,146 Korean won for a 50% increase in the natural ingredient content. With regard to product originality, consumers are willing to pay an additional 11,301 Korean won for products manufactured in Europe than for products manufactured in China. Moreover, consumers show a greater preference for products manufactured in Korea than in Europe. However, consumers are not willing to pay more for additional Vitamin C or additional functional ingredients added to Vitamin C products. Conclusions - According to the results of consumer research on Vitamin C supplements, which represent a popular health food supplement in Korea, most Korean health food and supplement companies are not consumer- or market-oriented when developing new products. Companies gather information from either R&D specialists or sales managers and their opinions are highly reflected in new product development. The study's results will help companies recognize the importance of understanding consumers' unmet needs in advance to develop new products in the future.

• Korean Journal of Clinical Pharmacy
• /
• v.17 no.1
• /
• pp.19-32
• /
• 2007

Objectives : It is necessary to monitor consumption of drugs in order to enhance promote appropriate use of drugs. Defined Daily Dose(DDD) of World Health Organization(WHO) has been used for evaluating the amount of medicine use. However, DDD of some drugs must be determined for drugs in Korea which are not listed by WHO. Our formulary follows ourself classification and DDD of some drugs must be determined since they exist only in Korea. This study was aimed to determine DDD value using RAND Appropriateness Methods and evaluate the amount of antibiotics use using DDD value. Methods : J01 antibiotics of WHO anatomical therapeutic chemical(ATC) classification were extracted from drug formulary. Antibiotics list without DDD was identified to determine their DDD with comprehensive review of references and recommendation of experts. defined. Review of reference was executed. of Expert panels were comprised of clinical pharmacist and clinical doctors. Modified Delphi Method was applied by survey and consensus meeting. Amount of antibiotic use was calculated by DDD/1000 inhabitants/day in the national level using health insurance claim data. Results : The result of 1 round, DDD values of 28 ingredients were determined from the first round of consensus meeting. With 2nd round meeting, 3 ingredients were deleted and DDD of 17 ingredients were decided. Analysis of antibiotic use in health insurance claim data showed 22.97 DDD/1000 inhabitants/day in 2003 year. Conclusion : This study can contribute to the establishment of DDD assignment and thus quantifying drug uses.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.2
• /
• pp.184-196
• /
• 2013

To investigate the image, preference, importance and satisfaction of foreign visitors to Korean foods, 220 visitors (male 104, female 115) were surveyed with questionnaires in English and Japanese. To achieve this research purpose, frequency analysis, exploratory factor analysis, t-test, and one way ANOVA was performed using the SPSS 15.0 program. Subjects had various nationality such as Europe/Oceania (24.7%/), Asia (23.3%), Africa (12.8), and North America (39.3). The representative food was kimchi > bibimbop > bulgogi but the most favorite food was bibimbop > kalbi > bulgogi in order. Like this, there are some discrepancies among the food choice, especially in kimchi, so the taste of kimchi should be improved according to the foreigners' taste. The results of the preference about the image get the high grade from those factors; the resonable price of Korean food, the spicy taste, various kinds of food according to the settings of the table, good for the health with excellent taste. Foreigners consider that the cleanliness of food and tableware, the sanitation of the restaurants, the taste of the food and freshness of ingredients are the important factors in Korean food and Korean restaurants. According to these factors, the satisfaction is affected by the attitude of servers > the taste of the food > the freshness of the ingredients > the amount of the food > the atmosphere of the restaurants > the cleanliness of the tableware in order. From the relationship between the importance and the satisfaction, the low grade food should improve the color and styling of the food and be served the appropriate amount of the food. Moreover, it is needed to improve the combining the spices and the ingredients to maintain a balance between strong and delicate flavors and with this, Korean food should be more globalized to promote the development of Korea tourism.

• Journal of the Korean Dietetic Association
• /
• v.23 no.4
• /
• pp.453-463
• /
• 2017

The purpose of this study was to standardize ingredients used by school foodservices. This study analyzed the current notation of ingredients in used by used in school foodservices through the NEIS system employed by school foodservices of elementary schools through high schools in South Korea. Specifically, this study suggests systemized standardization of ingredient classification and quality attributes of at school foodservices by applying a case study analysis. The findings from the case analysis of the Electronic Procurement System operator are as follows. Classifications for ingredients of the NEIS system used by school food services consisted of included food group, food name, detailed food name, and description. Classification was not clearly divided between the classification scheme and the attribute system. Therefore, food group, food name, and product information of each food should be categorized as the classification scheme, whereas the detailed food name (excluding product information) and description should be standardized as the attribute system, which is composed of required attributes, recommended attributes, and other attributes. This study suggests that system standardization should be carried out in the field of school foodservices, as advancements between distributors and school food service providers could affect food ingredient quality. Thus, standardization can influence purchase and distribution in many ways.

• Korean Journal of Veterinary Service
• /
• v.37 no.2
• /
• pp.123-129
• /
• 2014

This research was performed in order to investigate the origin, standard compound, and structural and physical properties of honeybee venom which used as natural antibiotic ingredients to animal. We compared the nucleotide sequence of mitochondrial cytochrome c oxidase subunit 1 gene (COI) of honeybees were collected from Gangwon, Gyeonggi, Chungnam, Gyeongbuk, Gyeongnam province and Suwon. As major constituent of honeybee venom, melittin was assayed by liquid chromatography. X-ray, differential scanning calorimetry (DSC) and fourier transform infrared spectroscopy (FT-IR) were utilized to examine the structural and physical properties of honeybee venom. Based on the 627bp sequence of COI, Apis mellifera ligustica was determinated honeybees collected from all six regions. Melittin content varied from 50.7 to 68.6 and averaged 59.8%. According to XRD analysis, honeybee venom showed regular crystal structure peaks at $2{\Theta}=8.5^{\circ}$ and $21.5^{\circ}$. DSC showed that the maximum degration temperature of powder was around $230^{\circ}C$. Through FT-IR analysis, we could identify cross-linking by the presence of peptide peak at 1,500~1,600 $cm^{-1}$. In conclusion, the origin of honeybee venom was Apis mellifera ligustica and effective ingredient standards was melittin content varied from 50.7 to 68.6 as natural antibiotic ingredients.