• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2001.12a
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• pp.61-68
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• 2001

Soybean, rice and nuts are the staple foods in South East Asia. In order to clarify the function of these foods in relation to coronary heart diseases, we have done a series of experiments using animals and humans. Soybean protein preparations (SPI) in comparison with an animal protein, casein (CAS), resulted in reducing atherosclerotic lesion development in apolipoprotein (apo) E deficient mice that develop an advanced lesion similar to that in humans. This action was attributed to the protein, since the ethanol-extracted SPI (EE-SPI), from which isoflavones and saponins removed, lowered the lesion development in apo E-deficient mice. However, The EE-SPI, compared to the SPI, resulted in a decrease of mRNA for key proteins of cholesterol metabolism (low density lipoprotein receptor and cholesterol 7$\alpha$-hydroxylase) in hypercholesterolemic rats, followed by an elevation of the serum cholesterol level, indicating a contribution of isoflavones to the serum cholesterol level. Rice protein (RPI) was also effective to lower the lesion development in apo E deficient mice. Both the SPI and RPI led to an increased level of the serum NOiN03, metabolites of NO. This effect appeared to be attributed to their high content of arginine. Besides, C57BL/6J mice fed a diet containing whole grain rice had an elevation of the serum high-density lipoprotein cholesterol. Furthermore, rice bran oil and the unsaponifiable fraction that is rich in plant sterols were effective to lower serum cholesterol levels in hypercholeserolemic rats. Finally, we tested if walnuts consumption would be hypocholesterolemic for Japanese. A diet containing walnuts effectively lowered the serum total and low density lipoprotein cholesterol in Japanese men and women. These animal and human experiments would be relevant to advocate publics to keep consuming diets including soybean, rice and nuts for their healthful life.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.115-124
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• 1998

This study was carried out investigate hygienic conditions of domestic packing plant for export and the shelf-life by Japanese standards. vacuum packaged chilled port loins provided by five packers(A, B, C, D and E) were transported to Japan in the same condition, Four packers(A, B, C adn d) produced the samples as hygienic as possible and one packer produced loins in the traditional hygienic condition, In TTC(2,3,5-triphenyl tetrazolium chloride) test all samples showed the negative reaction from the date of the quarantine(14 days after slaughtering) to 50 days The numbers of total plate count(TPC) of A, B, C and D packers that were below 108CFU/g until 50 days were accepted by Japanese Standards but TPC of E packer was over 107CFU/g at 30 days. VBN values increased sig-nificantly(P<0.01) in samples of A,B and D packers in the samples of C packer and E packer at 5% and 0.1% level respectively. The pH values of the vacuum packaged chilled pork for export at 14 days after slaughtering were 5.43∼6.00 In sensory evaluation, A, B, C and D packers which improved hygi-enic condition produced the products with good color and appearance. low drip until 40 days storage at $0^{\circ}C$ But as the storage time increase off-flavor occured at 40days in A and D packer and at 50days in B and C packer. In conclusion according to the above results of microbiological physicochemical and sensory evalution the edible periods of Korean vacuum package chilled porks may be estimated to 40∼50 days for the packers who improved hygienic condition and the shelf lives were calculated as 32∼40 days from edible period by a factor of 0.8(safety coefficient) while that of the pork from E packer which was produced in the traditional hygienic condition was estimated to 30 days after slaughtering at $0^{\circ}C$ Therefore the shelf-life of the pork of E packer would be only 24 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.202-207
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• 1993

Ginseng-whey beverages were prepared with rennet whey, ginseng extract, sweetener, honey and Japanese apricot, inoculated with different strains of lactic acid bacteria and unfermented partly. The samples were stored at 4$^{\circ}C$ or 30$\pm$1$^{\circ}C$ and the sensory evaluations were carried out at 1st, 3rd and 5th week. As a result of sensory test, unfermented ginseng-whey beverage (A) with sweetener and honey (storage at cold temp.) in overall eating quality obtained the best score (8.64~8.86) due to stronger sweetness and weaker sourness, bitterness, astringent taste and aftertaste. The fermented ginseng-whey beverage (C) which was stored at 4$^{\circ}C$ with inoculation of Lac. acidophilus and Lac. delbrueckii sub-sp. bulgaricus and the unfermented samples stored at room temperature with sweetener, honey and Japanese apricot received a good evaluation. But, the fermented beverages (E, F) stored at room temperature obtained the lowest score (2.92~3.58).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.256-262
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• 1999

To evaluate the genetic diversity and structure of the South Korean soybean population, 233 landraces collected in various regions of the country were surveyed for 15 allozyme loci and one protein locus. The South Korean population was fixed or nearly fixed at seven of the 16 loci tested. The number of alleles per locus was 2.06 and Nei’s gene diversity was 0.194. These values were lower than the values for the same 16 loci previously reported for the Japanese and Chinese populations. The differences among eight regional groups were not so marked, with only 7.2% of the total variation arising from regional differentiation. Three southern regional groups (Chollabuk-do, Chollanam-do and Kyong-sangnam-do) exhibited a relatively high variability because of frequent occurrence of alleles characteristic of the Japanese population. A marked difference was found in allelic frequencies at the Dial locus between large-seeded landraces and small-seeded ones, suggesting that the latter, which are used mainly for bean sprouts, had been established independently of the former, which are used mostly for soy sauce and cooking with rice. Not only the region but also the usage as food materials should therefore be taken into consideration in designing an efficient collection and preservation method for the Korean soybean landraces.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.45 no.4
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• pp.287-291
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• 2009

This study examined the maturation and main spawning season of Japanese spear lobsters, Linuparus tirgonus(Von Siebold) captured around Jeju island from January to September, 2008. Carapace length(CL), body weight(BW) and gonad weight(GW) were measured. Gonadosomatic index(GSI) and sex ratio were calculated. In female group, CL showed the highest value in June and decreased after August. GW showed a peak in July and decreased rapidly after August. The mean gonadosomatic Index(GSI) reached a maximum value between June and August. Number of egg ranged from 143,360 to 189,504.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.05a
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• pp.53-54
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• 2007

It is predicted that Japan will be in super-aged society at 2010. Recently elderly house buildings with self-supporting life and personal care senior house types have supplied over the area. So Elderly house buildings in Japan were studied for characters of room arrangement, through documents and internet from Jan. 2007 to Apr. 2007. Five cases built since 2000 were examined. There were self-supporting life house type, personal care senior house type, convenient facilities, etc. There were not lots of facilities in the building. Generally multi-purpose dining room and general bath room, lots for car and bicycle or restaurant or kindergarten or home helper station or green food shop or day service or moving service or clinic were there. These facilities were shared with local community. The reason of not being many facilities in the building was that the houses were located at urban with good transportation and convenient facilities. The residents in the building were get the utmost of regional facilities and the local people did the facilities in it because scare facilities in the building and fluent facilities in region. So strong community was composed of the residents and local people, on the contrary.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.46-50
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• 2003

In order to develop a new variety of rice that adapts to the climate of Aomori prefecture and possesses characteristics suitable for production of high quality Japanese sake, artificial cross experiments were executed between Yamadanishiki, which is widely used nationwide as an authentic variety of rice for sake production, and Hanafubuki, which was peviously developed by Aomori prefecture. An excellent hybrid, named Hanaomoi, was selected and fixed by a series of selection experiments and systematic cultivation. Unpolished Hanaomoi rice contained less amount of protein than Yamadanishiki and Hanafubuki. Unpolished rice of Hanaomoi was harder than Yamadanishiri and Hanafubuki, therefore polishing treatment was done in high yield and one could obtain a high degree of polish on the rice(namely 40% polishing). These features are advantageous to production of high quality of sake.Test brewing using 40% polished Hanaomoi gave rise to a characteristic sake that contained a slightly higher amount of alcohol and flavor components than Yamadanishiki and Hanafubuki. Sensory tests concluded that sake from Hanaomoi was as superior as the one from authentic Yamadanishiki. Hanaomoi is a promising variety of rice suitable for production of a high quality sake exclusive to Aomori prefecture.

• Journal of Society of Preventive Korean Medicine
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• v.23 no.3
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• pp.59-70
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• 2019

Objectives : The aim of the research is to study the edible parts and cooking methods for the Korean medicinal plants using documents of Japanese occupation era. Through this study, we expect that it will be used as a basis data on further Korean traditional edible herb. Methods : The research analyze the usage of 74 species of medicinal plants that are listed in the 『Wild Food Plants of Chosen(Korea)』 along with analyzing 8 extra documents about famine relief plants and cooking method written during Japanese occupation. Results : The result shows that the sprouts and buds are the most popular for the edible purposes but they are never used for medical reason. Roots and fruits take the highest percentage when it comes to medical purposes. Types of medicinal plants that were used a lot of cooking methods were side dishes such as 'Namul, Saengchae, Jangajji'. Conclusions : Using medicinal plants for edible and medical purposes were traditionally familiar with Korean culture but the changes provoked by industrialization forbid the knowledge to pass through. However, recently, the trend of having a healthy life interests people to backtrack this traditional way of using medicinal plants with new purposes. To inherit traditional knowledge and for the future development of Korean traditional ingredients, further research should be conducted.

• Toxicological Research
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• v.22 no.2
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• pp.109-116
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• 2006

Safety pharmacology studies are conducted to investigated the potential undesirable pharmacodynamic effects of a substance on physiological functions in relation to exposure in the therapeutic range and above. In the International Conference on Harmonisation (ICH), the guideline 'S7A: Safety Pharmacology Studies for Human Pharmaceuticals' has been developed and reached Step 5 of the ICH process in 2001. Now the Korea Food and Drug Administration (KFDA) are going to transfer 'The Guideline for General Pharmacology' into 'The Guideline for Safety Pharmacology'. Safety pharmacology studies should be performed in compliance with Good Laboratory Practice (GLP). Thus, the present paper reviews the Japanese GLP guidelines for pharmaceuticals to help the conduct and inspection of safety pharmacology studies in compliance with GLP. We also reviewed the ICH guidelines 'S7B revised : The Nonclinical Evaluation of the Potential for Delayed Ventricular Repolarization (QT Interval Prolongation) by Human Pharmaceuticals' and 'E14 : The Clinical Evaluation of QT/QTc Interval Prolongation and Proarrhythmic Potential for Non-antiarrhythmic Drugs' to apply our drug approval systems.

• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.215-223
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• 2000

To investigate the perception and preference of foreign visitors to Korean traditional foods, 206 visitors(male 142, female 61) were surveyed with questionnaires translating in English, Chinese and Japanese. Subjects had various nationality such as China(77.4%), America(20.9%), Japan(16.0%), Canada(6.5%), Southeast Asia(2.5%) and Europe(2.5%). The 70.2% of the respondents had been tried Korean dishes before visiting Korea on the recommendation of friends or acquaintances(59.9%) or by the advertisement, articles, and travel agency. Bulgogi and Kimchi were the most popular menu that they had been tried in their country and Bibimbop, Kalbi, Korean dumpling, Samgaetang and Chapchae were following. 29.8% of the respondents had never tried Korean dishes because of they didn't have a chance to try(43.1%) or there were no Korean restaurant near their place(25.5%) or they had no interest in Korean dishes(23.5%). As expected, Kimchi and Bulgogi were well known food, showing rank of highest recognition. Chun and Dduck were the dishes that they had heard or saw but not eaten and Goojeolpan and Shinsunro were the dishes that they had not heard or saw. Preference to Korean dishes shows the same tendency as perception, Bulgogi, Bibimbop, Kalbi and Kimchi were the highly preferred group and Samgaetang, Bindaedduck, Chapchae, Dumpling and Raengmyon were mildly preferred one and Cucumber Kimchi, Kalbitang, Chun, Namul, Dduck were lower group of preference and Shinsunro and Goojeolpan were rarely preferred. These result shows that it is needed to advertise Korean dishes and to make events for globalization of Korean food.