• Biomolecules & Therapeutics
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• v.27 no.2
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• pp.145-151
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• 2019

Methamphetamine (METH) acts strongly on the nervous system and damages neurons and is known to cause neurodegenerative diseases such as Alzheimer's and Parkinson's. Flavonoids, polyphenolic compounds present in green tea, red wine and several fruits exhibit antioxidant properties that protect neurons from oxidative damage and promote neuronal survival. Especially, epicatechin (EC) is a powerful flavonoid with antibacterial, antiviral, antitumor and antimutagenic effects as well as antioxidant effects. We therefore investigated whether EC could prevent METH-induced neurotoxicity using HT22 hippocampal neuronal cells. EC reduced METH-induced cell death of HT22 cells. In addition, we observed that EC abrogated the activation of ERK, p38 and inhibited the expression of CHOP and DR4. EC also reduced METH-induced ROS accumulation and MMP. These results suggest that EC may protect HT22 hippocampal neurons against METH-induced cell death by reducing ER stress and mitochondrial damage.

• Food Science and Preservation
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• v.20 no.5
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• pp.608-613
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• 2013

The physicochemical characteristics and antioxidant capacities of 15 red wines (Cabernet Sauvignon) from the US (5) and Chile (10) were investigated. The contents of soluble solid, reducing sugar, titratable acidity, and $SO_2$ were measured. Antioxidant capacities were examined by DPPH, ORAC assay, and total phenolic contents. In addition, polyphenols composition were analyzed by HPLC. The contents of soluble solid, reducing sugar, and acidities were 7.03~8.6 $^{\circ}Brix$, 2.7~6.7 g/L, and 0.7~0.8%, respectively, and showed no differences between wines from the two countries (p<0.05). The $SO_2$ content of Chile wines was 50% higher than that of US wines (p<0.05). Antioxidant activities by DPPH assay ranged 5.58~9.80 mM and 6.77~9.48 mM in the US and Chile wines, respectively. The ORAC values of the US and Chile wines ranged 2.17~18.08 mM and 4.55~33.77 mM, respectively. The total phenolic content ranged from 1,315 to 2,651 mg/L among the US red wines, and from 1,653 to 2,493 mg/L among Chile red wines. Gallic acid, catechin, syringic acid, p-coumaric acid, quercetin, and kaempferol were identified by HPLC. The polyphenol contents of the Chile red wines were higher than those of the US red wines(p<0.05). There were no differences in the physicochemical characteristics and the antioxidant capacities of the wines from US and Chile, but only in their $SO_2$ and polyphenol contents (p<0.05).

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• Journal of Fashion Business
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• v.19 no.3
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• pp.14-30
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• 2015

The purpose of this study is to establish how main characters' mental states are expressed through costumes and makeup by understanding and analyzing the relationship between the costumes and the makeup in the movie "Anna Karenina" and to compare the 19th century Russian costumes. The study methods are a literature review and an empirical case study. The results are as follows. First, the costumes in "Anna Karenina" are a mixture of late crinoline and early bustle style in general. However, the costumes were altered after the actress's movements and acting were considered. Regarding colors, Anna wears a lavender robe as the virtuous wife, a wine-colored robe for love and death, and a white robe for innocence, thus reflecting her mental states; through the colors, her changes of mental state are expressed. Second, the costumes of Alexei Vronsky, are similar in style and colors to those of mid-late 19th century Russian military uniforms. White, blue and black costume colors are used to describe his situations and emotional changes. Third, Alexei Karenin wears 19th century costumes of dark and achromatic colors without decorations, representing his conservative, authoritative character. However, he showshis rage with a wine and red-colored costume at the end of the movie. Fourth, regarding the makeup in the movie, Anna wears makeup of a soft pink-gold color influenced by 19th century naturalism. Male characters express their characteristics with their beards and hair styles. Vronsky's Hollywood mustaches and wavy blonde hair show his charm, and Karenin's chin curtain beard and bald head reveal his conservative character. The costumes of the three main characters in the movie are not very different from 19th century style in general, but mental states and situations are expressed through accessories, and colors maximize all of the effects. Through this research, it is illustrated that the costumes and makeup in a movie can not only express characters' emotional changes but also show the relationships between the characters in different scenes.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.309-321
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• 2002

In this study, the characteristics of Jeung-pyun hatter were investigated by wine yeast. The processing conditions were optimized by physicochemical characterization including pH, volume, reduced sugar. The effect of yeast concentration, moisture content on the fermentation time and temperature were investigated in view of improving productivity. It was found that the volume was increased at maximum state when the fermentation was carried out at 35 $^{\circ}C$ with 0.1% yeast concentration 60% of moisture. The quality of Jeung-Pyun was most preferable in the condition of 0.1% wine yeast(Pasteur Red) for 8 hrs at 35$^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.973-978
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• 2006

This study was conducted to investigate the solubility, antioxidative and antimicrobial activity of the freeze dried chitosan-ascorbate (CAs) and chitosan-acetate (CAc). In the results of solubility, CAs was soluble over 0.5% in distilled water, vinegar, green tea, soju (distilled liquor), beer and red wine, while it was not soluble in soy sauce, soy milk, milk, orange juice, coffee, sesame oil, soy milk and soybean oil. The solubility of CAc in the liquid foods was similar to those of CAs, but it was soluble less than 0.1% in beer, and formed curd in red wine. Electron donating activity, antioxidative activity and SOD activity of CAs were 48.2, 90.6 and 67.5%, respectively, while the activities of the CAc were 0, 40.0 and 10.0%, respectively. The minimal inhibitory concentrations of CAs and CAc were $200\;{\mu}g/disc$ against Bacillus circulans, Bacillus brevis, Bacillus licheniformis, Bacillus arabitane and Bacillus sterothermophillus, $400\;{\mu}g/disc$ against Escherichia coli O157, Listeria monocytogenous, Bacillus cereus and Bacillus subtilis. There was no significant difference in Hunter's L* value between CAs and CAc $(81.95{\sim}82.97)$, but Hunter's a* and b* values of the CAs was higher than those of CAc. While sour and bitter tastes of CAs were lower than those of CAc, there was no significant difference in astringent taste. From these results, it suggested that CAs has more extensive utility in liquid foods with antimicrobial and antioxidant activity as well as sensory quality compared to CAc.

• Biomolecules & Therapeutics
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• v.16 no.2
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• pp.147-160
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• 2008

The present study was designed to examine effects of polyphenolic compounds isolated from red wine (PCRW) on the release of catecholamines (CA) from the isolated perfused model of the rat adrenal medulla, and to clarify its mechanism of action. PCRW (20${\sim}$180 ${\mu}$g/mL), given into an adrenal vein for 90 min, caused inhibition of the CA secretory responses evoked by ACh (5.32 mM), high $K^+$ (a direct membrane-depolarizer, 56 mM), DMPP (a selective neuronal nicotinic $N_N$ receptor agonist, 100 ${\mu}$M) and McN-A-343 (a selective muscarinic $M_1$ receptor agonist, 100 ${\mu}$M) in dose- and time-dependent fashion. PCRW itself did not affect basal CA secretion (data not shown). Following the perfusion of PCRW (60 ${\mu}$g/mL), the secretory responses of CA evoked by Bay-K-8644 (a L-type dihydropyridine $Ca^{2+}$ channel activator, 10 ${\mu}$M), cyclopiazonic acid (a cytoplasmic $Ca^{2+}$-ATPase inhibitor, 10 ${\mu}$M) and veratridine (an activator of voltage-dependent $Na^+$ channels, 10 ${\mu}$M) were also markedly blocked, respectively. Interestingly, in the simultaneous presence of PCRW (60 ${\mu}$g/mL) and L-NAME (a selective inhibitor of NO synthase, 30 ${\mu}$M), the inhibitory responses of PCRW on the CA secretion evoked by ACh, high $K^+$, DMPP, McN-A-343, Bay-K-8644 and cyclpiazonic acid were recovered to considerable level of the corresponding control release compared with those effects of PCRW-treatment alone. Practically, the amount of NO released from adrenal medulla after loading of PCRW (180 ${\mu}$g/mL) was significantly increased in comparison to the corresponding basal released level. Collectively, these results obtained here demonstrate that PCRW inhibits the CA secretory responses evoked by stimulation of cholinergic (both muscarinic and nicotinic) receptors as well as by direct membrane-depolarization from the isolated perfused adrenal gland of the normotensive rats. It seems that this inhibitory effect of PCRW is mediated by blocking the influx of both ions through $Na^+$ and $Ca^+{2$} channels into the rat adrenomedullary chromaffin cells as well as by inhibiting the release of $Ca^{2+}$ from the cytoplasmic calcium store, which are due at least partly to the increased NO production through the activation of nitric oxide synthase. Based on these data, it is also thought that PCRW may be beneficial to prevent or alleviate the cardiovascular diseases, such as hypertension and angina pectoris.

• Nuclear Engineering and Technology
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• v.22 no.2
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• pp.101-107
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• 1990

The PIXE (Proton Induced X-ray Emission) method is applied to the quantitative analysis of trace elements in tap water, red wine, urine and old black powder samples. Sample irradiations are performed with a 1.202 MeV proton beam from the SNU 1.5-MV Tandem Van de Graaff accelerator, and measurements of X-ray spectra are made by the Si(Li) spectrometer To increase the sensitivity of analysis tap water is preconcentrated by evaporation method. As an internal standard, Ni powder is mixed with black powder sample and yttrium solution is added to the other samples. The analyses of the PIXE spectra are carried out by using the AXIL (Analytical X-ray Analysis by Iterative Least-squares) computer code, in which the routine for least-squares method is based on the Marquardt algorithm. The elements such as Mg, Al, Si, Ti, Fe and Zn are analyzed at sub-ppm levels in the tap water sample. In the red wine sample prepared without preconcentration. the element Ti is detected in the amount of 3ppm. In conclusion, the PIXE method is proved to be appropriate for the analysis of liquid samples by relative measurements using the internal standard. and is expected to be improved by the use of evaluated X-ray production cross-sections and the development of sample preparation techniques.

• Korean Journal of Heritage: History & Science
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• v.44 no.3
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• pp.62-77
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• 2011

Yi Sunsin's artifacts had been exhibited at Hyeonchungsa in Asan-si, Chungchungnam-do. These artifacts include Janggeom(Long swords), Okno(Jade ornament of Korea traditional hat), Yodae(Waist belt) and Dobae(Peach shaped wine cups) Gudae(Yodae's saucers). These were covered with dust and corroded due to long term display. Condition of these artifacts was examined for a re-opening of Yi Chungmugong Memorial Pavilion on 28 March 2011. Before conservation treatment of the artifacts, scientific analysis was conducted to identify the material of the artifacts. The result showed that the red paint on the hilt of the sword is composed of two layers. Pigments of two layers were found to be hematite and cinnabar mixed with red lead respectively. Mixed layer was assumed to have been applied recently. Also it was found that the blade of the sword was repainted using chrome yellow($PbCrO_4$). Considering the time limit, conservation treatment focused on stabilization of damaged area and prevention of futher risk during display.

• KSBB Journal
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• v.24 no.2
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• pp.156-162
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• 2009

We examined saury, herring, gizzard shad kwamaegi to measure of microbic contamination rate of kwamegi that are sold in the market now. In the total bacteria, staphylococcus, peroxide value, and microorganisms is inhibited that from sample that we treated a substance with chitosan-ascorbate (CA) and other orders deep water (DW), ginseng steamed red and wine (GRW), NT (not treated). When we compared between SGRW and SNT, SCA show us more inhibition effect 0.22-0.49 log cycle in the total aerobacter. When we compared between HDW and HNT, HCA restraint 0.05-0.45log cycle, and when we compared between GDW and GNT, GCA inhibited 0.45 log cycle. In the coliform and E. coli, growths of microorganisms were inhibited followed order by treatment of CA, NT, and DW. GDW, HCA and HNT checked enough amount of water from the moisture measurement; but SGW, GCA, HEW and SCA showed 7-15% lack of moisture, and SNT and GNT have 10% more moisture. Peroxide value is changed to 41-51meq/kg when we did treat CA in there and a side that didn't add antimicrobial expressed the result numerically that 56-58meq/kg. In the sensory evaluation, customer gave preference to followed by Saury kwamaegi, herring, and gizzard shad kwamaegi. We have a point of view when kwamaeki manufactured if we add natural antibiotic and it uses to vacuum drying, we would inhibited of multiplication of microorganism, and of peroxides.