• Applied Biological Chemistry
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• 제41권8호
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• pp.605-607
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• 1998

A total of 28 traditional drinks derived from 23 plant species in 19 families were tested for their in vitro growth-inhibiting effects against Bifidobacterium adolescents, Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Clostridium perfringens, and Escherichia coil using a paper disc agar diffusion method under anaerobic condition. The responses varied with bacterial strain, plant species and tissue sampled. In a test with C. perfringens at 5 and 10 mg/disc, potent growth inhibition was produced from the extracts of Eucommia ulmoides stems, Pinus densiflora leaves and shoots, Thea sinensis leaves (green and oolong teas) and Zingiber officinale roots. All materials tested did not adversely affect the growth of bifidobacteria, lactobacilli, and E. coli. These results may be an indication of at least one of the pharmacological activities of these plant-derived drinks.

• 셀메드
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• 제6권2호
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• pp.14.1-14.5
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• 2016

Taemyeongcheong (TMC) is Korean traditional extracted drink with various health ingredients. TMC has been used to treat hepatic damage, obesity, gastritis, and colitis. However, the role of TMC on allergic reaction has not been studied yet. In this study, we investigated the anti-allergic effects of TMC against a compound 48/80-induced systemic anaphylactic reaction and IgE-mediated passive cutaneous anaphylaxis (PCA). TMC significantly inhibited the compound 48/80-induced systemic anaphylactic reaction and IgE-mediated PCA reaction. Furthermore, TMC reduced the levels of interleukin (IL)-1β, IL-4, IL-13, and vascular endothelial growth factor in the serum of mice under PCA reaction. Taken together, these results suggest that TMC can play a useful role as an anti-allergic agent.

• 대한가정학회지
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• 제42권7호
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• pp.33-53
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• 2004

The purpose of this study was to investigate women's indoor and outdoor everyday life including their housework, labor and leisure of the late Chosen period as expressed in paintings. Women's everyday life was classified into their indoor and outdoor life according to the custom of Naeoe, which had confined women's activities in the outdoors. This study analyzed 93 Paintings depicting the Due life of People. As a result, even though the Chosen period was a conservative society dominated by Confucian custom that confined women in the home, most women spent much of their time in the outdoors carrying water, washing clothes and doing farm work. Some common women participated in marketing household product, peddling and managing a drink shop. Especially, servant women such as Kineo, Muneo and Youneo labored in Public offices or Private Places. Consequently, this study suggests that the misconception should be corrected that traditional women's sex role had been confined exclusively in the home.

• 한국축산식품학회지
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• 제35권2호
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• pp.189-196
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• 2015

The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704, a commercial starter culture. The pH, titratable acidity, and viable cell counts during fermentation and storage were evaluated. It was found that the mixed culture showed faster acid development than the single culture. The resulting FWB had high protein (9%) and low fat content (0.2%). Increased viscosity, and antioxidant and antimicrobial activity were observed after fermentation. A viable cell count of 10⁹ CFU/mL in FWB was achieved within 10 h fermentation, and it remained throughout storage at 15℃ for 28 d. Sensory analysis was also conducted, and compared to that of a commercial protein drink. The sensory scores of FWB were similar to those of the commercial protein drink in most attributes, except sourness. The sourness was highly related with the high lactic acid content produced during fermentation. The results showed that WPC and vegetable origin lactic acid bacteria isolated from kimchi might be used for the development of a high protein fermented beverage, with improved functionality and organoleptic properties.

• 생약학회지
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• 제25권2호
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• pp.153-159
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• 1994

The studies were conducted to investigate the inflammation, gastric ulcer, analgesic and homothrmic of experimental animals by KYUNG OK-KO water extract and drink, which is a traditional preparation in Korea. 1. It was exhibited significantly anti-inflammatory effects to acute inflammation on carragennan edema, and preventive and therapeutic effects to chronic inflammation on Freund's complete adjuvant in rats(100, 200, 400 mg/kg). Especially, preventive effect of KYUNG OK-KO water extracts at doses of 100, 200, 400 mg/kg in rats were showed dose-dependantly. 2. Aspirin-induced gastric ulcer were remarkably repaired by all experimental groups of KYUNG OK-KO water extracts. 3. The number of writing syndromes by acetic acid induced also were decreased which MPI's test was increased by tail flick apparatus in mice remarkably, all doses of water extracts(100, 200, 400 mg/kg) and dose-dependantly. 4. Aminopyrine-induced homothermic effects of KYUNG OK-KO water extract(100, 200, 400mg/kg) and drink (0.7, 1.4, 2.1 ml/kg) were significantly evaluated dose-dependantly in 400 mg/kg, 2.1 ml/kg groups.

• 동아시아식생활학회지
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• 제7권3호
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• pp.355-363
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• 1997

This study was designed to investigate development points for automatic ice maker which met consumer's demand. Basic data about using ices in Korean's dietary life, were collected from Seoul and Kyunggi-do residences and analyzed by SPSS program. The results were as follows; 93.7% of respondents had 3 major domestic brands' refrigerator and 41.4% of them had medium-large capacity(400-519L). 65% of respondents had a refrigerator that was purchased less than five years. 15.5% of respondents had one more refrigerator. Among of them, major refrigerator was located in kitchen(67.7%) and minor was in kitchen(29.8%) and in veranda or multi-purpose room(26.3%). 66.2% of respondents always prepared ices in ice container, and 85% of them used ice only in summer. Boiling water with barley or corn was used as drinking water (45.6%) and boiled or purified tap water was used to make ice (38.6%) commonly. In cooking, ice was used especially in cold soup with cucumber and seaweed(89.9%), ice-tea or ice-coffee(81%), and fruit punch(64%). The next commonly using ice was adding in alcoholic beverage such as whiskey(57.4%), in Koreans traditional drink(Misugaru) (45.2%) and juice. The purpose of using ice was to cool in soft drink (58.6%), to cool in cooking food(19.9%), to eat ice itself(14.0%), and to enjoy more fantastic taste and mood(3.8%). In whiskey, the purpose of using ices was to control alcoholic content (52.9%). There was no significant difference between sex in the purpose of using ice, but there was significant differences between age(p＜0.05). Seasonal variations in using ice, there were significant differences according to sex, age, roles in family, amount of preparation of ice, socio-economic level and brand and capacity of refrigerator in respondent's home.

• 대한한의학회지
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• 제35권2호
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• pp.47-59
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• 2014

Objectives: Most drug interactions are attributed to the inhibition or induction of the activity of cytochrome P450s (CYP450). Although the regulation of CYP450s by drugs has been widely reported, there have been few studies on influence of traditional herbal formulas on the drug-metabolizing enzymes. Because herbal formulas have been used traditionally to treat various diseases and because herb-drug interactions are crucial factors determining therapeutic efficacies, a systematic evaluation of the effects of herbal formulas is important. Methods: The effects of Galgeun-tang (GGT, gegen tang), Gumiganghwal-tang (GMGHT, jiuweiqianghuo tang), Insampaedok-san (ISPDS, renshenbaidu powder), Samsoeum (SSE, shensu drink), Socheongryong-tang (SCRT, xiaoqinglong-tang) and Sosiho-tang (SSHT, xiaochaihu tang) that are traditional herbal formulas used to treat common cold, on drug-metabolizing enzymes were evaluated through an in vitro CYP3A4, CYP2D6, CYP2C19 and CYP2E1 inhibition assay to assess its interaction potential with synthetic drugs. The inhibitory effects of herbal formulas were characterized with $IC_{50}$ values. Results: These six herbal formulas inhibited the activities of CYP3A4, 2C19, 2D6 and 2E1, in a concentration-dependent manner. Among the six herbal formulas, GGT critically inhibited CYP2C19, CYP2D6 and CYP2E1. GMGHT also inhibited CYP2D6 and CYP2E1 to a greater extent than the other CYP450 isozymes. Additionally, SSE and SSHT may change the effects of medicines that depend primarily on the CYP2C19 and CYP2E1 pathways. On the other hand, ISPDS and SCRT were not inhibited CYP3A4, CYP2C19, CYP2D6 and CYP2E1-mediated metabolism. Conclusions: These findings provide useful information regarding the safety and effectiveness of herbal formulas.

• 한국식생활문화학회지
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• 제22권4호
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• pp.420-433
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• 2007

This study was performed to investigate the effect of the health related factors on the preference and frequency of intake of coffee and traditional beverages among 280 university students (128 males and 152 females) who were residing in Incheon areas. The results were as follows; 1. Male students of over weight and obese were more than female students and female students of under weight were more than male students. Female students were interested in weight control and had an experience in weight control more than male students. 2. The group who was much interested in weight control preferred green tea, yuja tea and dunggulre tea. The group who was much interested in health when drink beverages preferred green tea, ginseng tea, dunggulre tea, vinegar drinks and water but didn’t prefer coffee. 3. The frequency of intake of green tea is high in the group who had an experience in weight control. And the frequency of intake of honey tea was high in the group who drank alcohol almost every day. Coffee intake was the highest among beverages in smokers and water intake was the highest among beverages in nonsmokers. In conclusion this study showed that as an interest in health is higher, the preference and frequency of intake of coffee was low whereas those who intake of traditional beverages was high in general.

• 한국식생활문화학회지
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• 제4권1호
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• pp.83-94
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• 1989

A secondary survey was conducted of 503 customers, to investigate eating out behaviours at five fast food restaurants of Youido apartment compound in Seoul, in April of 1988. The results are summarized as follows: The majority, 84% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. In contrast to the previous survey of 1986, in which no elderly customers were found, a small number of elderly customers were observed in this study. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent: 'convenient', 'allows for companionship', 'the pleasant place to eat', 'dining equipment and tableware are hygienic', 'to be able to stay as long as I want', and 'foods rapidly served'. Only 24.2% of the customers purchased the fast foods for a full meal, 38.3% purchased the foods for snacking, and others purchased ice cream only or drink only. The majority of the customers ate the purchased foods at the fast food restaurants. However, a limited number of female customers preferred to take the packed fast foods to their homes. Taste preference was a major factor in food selection from available menu items, among the younger customers; whereas customers over 30 years old were concerned with nutritive balance. Fried chicken, pizza, rolled rice with laver, ice cream, and juice were high on the list of liked foods; in contrast, lower preference was for fish burger, doughnut, spaghetti, Chajang noodles and chili beans. The survey discovered that the preference for fried chicken, pizza, and salad had increased compared to the previous survey of 1986. Preference by food nationality was highest for Korean food, then Western food, Chinese food, and Japanese food, in that order. Customers offered suggestions for better fast food service, such as lowering the price; greater variety in the menu; developing fast foods from the traditional Korean foods; and increasing the proportion of vegetables and fruits on the fast food menu. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malt drink and persimmon punch, as well as mungbean pan cakes and sweet- spicy rice noodles (docbokki), as fast foods.

• 동아시아식생활학회지
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• 제23권3호
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• pp.320-331
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• 2013

Omija, the major material of omigalsu, has liver protective and antioxidant effects, while mung bean has detoxification effects. A series of studies were conducted to standardize the traditional recipe for omigalsu to develop traditional functional drinks made from Omija extract and mung bean juice. Study 1 was designed to determine the optimal conditions for Omija extraction and mung bean juice. A higher water temperature and longer immersion time was associated with higher, free sugar and organic acid contents of omija extract; however, sensory evaluation revealed that the optimal extraction conditions for the highest acceptability, proper taste and red tone were $23^{\circ}C$ and 18 hrs of immersion. Conversely, the pH of the mung bean juice produced by varying the immersion time (5 hr, 11 hr, 17 hr) was found to be neutral, containing small levels of organic acid and free sugar, and showing a yellow tone. The results of the sensory evaluation also showed that the optimal conditions for taste, flavor and yellowness of mung bean juice was 5-hour-long immersion. Study 2 was designed to determine the optimum mixing ratio of omigalsu concentrate. Sensory evaluation revealed that the contents of sugar and total free sugar were highest when the mixing ratio among omija extract, mung bean juice and sugar was 1:1:20%, indicating that these conditions produced the most attractive color and highest overall acceptability. Study 3 was designed to determine the optimum dilution magnification for omigalsu. Sensory evaluation during summer revealed that the omigalsu produced by mixing 54 g of omigalsu concentrate into 200 cc water of $4^{\circ}C$ or $80^{\circ}C$ was most preferred, while during winter. Overall, the optimum dilution magnification for omigalsu was 4.7~5.4.