• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1579-1585
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• 2005

The aim of this study was to propose utilization of tofu whey concentrates separated by ultrafiltration (UF) for yogurt production. The curd yogurt was prepared from whole milk added with skim milk Powder in which UF powder was substituted 0$\%$, 6.25$\%$, 12.5$\%$ or 25$\%$ for skim milk powder. The quality characteristics of yogurt in terms of pH, titratable acidity, viscosity, color and viable cell counts were evaluated. There were no significant differences in pH and titratable acidity between control (yogurt added with only skim milk powder) and yogurt added with UF powder after 24 hr of fermentation at 37$^{\circ}C$. Apparent viscosity of yogurt added with UF powder was lower (2,623 $\∼$ 3,189 cps) than that of the control yogurt (3,196 cps). Lightness and redness value of yogurt added with UF powder were not significantly different from control yogurt, while yellowness value increased as the amount of UF powder increased. Addition of UF powder stimulated the growth of lactic acid bacteria. Gas chromatographic analysis detected acetaldehyde, diacetyl, and organic acids, and more volatile compounds were detected in yogurt added with UF powder. Sensory analysis showed that yogurt added with UF powder were evaluated as acceptable as control yogurt. Therefore, UF powder could be substituted for skim milk powder without depressing yogurt qualify.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1076-1081
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• 2003

The effects of dietary supplementation of JR-22, formula containing distilled extracts of traditional herbs on maximal exercise performance and endurance were evaluated in mouse and rat model. In acute forced swimming test with 4%∼8% of the body weight attached to the tail, it was shown that dietary JR-22 supplementation increased endurance in exercise performance. There was no change of blood lactic acid, ammonia, inorganic phosphorous ion and creatine kinase activity, however ATP concentration in muscle was increased by JR-22 supplementation. Also, insulin-like growth factor-l (IGF-1) concentration in blood was significantly increased by JR-22 supplementation. In addition, the oxidative damage induced by exercise was reduced by JR-22 supplementation. In these results, we suggested that JR-22 supplementation enhanced maximal endurance exercise performance by the mechanism of increasing ATP and IGF-1 concentration and reducing oxidative damage.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.421-429
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• 1998

The effect of glutinous rice paste on the physicochemical, microbiological, and sensory characteristics of Puchukimchi during fermentation was investigated. Puchukimchi is a kind of korean kimchi made with Leek (Allium odorum L.). Puchukimchi made with various concentrations (0.0, 0.5, 1.0, 2.0, 3.0%) of glutinous rice paste were fermentated at 10$^{\circ}C$ up to 45 days. As a fermentation progressed, pH decreased in all of the treatments, while total acidity increased. By increasing the concentrtion of glutinous rice paste added, an increase of total acidity was noted from Puchukimchi. The reducing sugar content in most samples was decreased during fermentation, however, 1.0% treatment showed a relatively slow decrease. The total vitamin C content increased sharply at the 2nd-day of fermentation and then, gradually decreased especially from the 8th-day following a sigmoidal changing pattern. The total vitamin C content was the highest in Puchukimchi made with 1.0% glutinous rice paste. The counts of lactic acid bacteria increased remarkably and then decreased gradually after optimum ripening period, i.e., the palatable period of Puchukimchi during fermentation.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.8-15
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• 2009

This study was carried out to examine changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) Jangachi made with different $CaCl_2$ and seasoning treatments during storage at $4^{\circ}C$ for 6 months. The results exhibited there were no significant changes in pH, acidity, and salinity in the various samples. The numbers of total bacterial counts and lactic acid bacteria increased slowly during the early storage period and then increased rapidly in the third month. In the fifth month they reached their highest level near $6.6{\times}10^{6}cfu/ml$ and then decreased thereafter. The sample treated with $CaCl_2$ exhibited a higher degree of hardness than the untreated sample. Finally, the sensory characteristics of the AcK Jangachi were highly acceptable during the entire storage period in terms of color, smell, bitterness, texture, and general preference regardless of the $CaCl_2$ treatments.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.232-240
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• 1998

The effect of various levels of perilla seed powder on physicochemical, microbiological, and sensory characteristics of Puchukimchi during fermentation was investigated. Puchukimchi is a kind of korean kimchi made with Leek (Allium odorum L.). In a laboratory model of Puchukimchi made with various levels (0, 1, 2, 3, 5%) of perilla seed powder fermentated at 10$^{\circ}C$ up to 45 days. As a fermentation progressed, the initial high decrease in pH has been retarded in all the treatments, of which the delaying extent was noted from Puchukimchi made with perilla seed powder. The pH dropped with accumulation of total acidity. The total vitamin C content increased sharply at the palatable period of Puchukimchi during initial fermentation and then, especially from the 8th-day, gradually decreased later following sigmoidal changing pattern. And the total vitamin C content was the highest in the Puchukimchi made with 5% perilla seed powder. The lactic acid bacteria count increased remarkably and then decreased gradually after optimum ripening period, i.e., the palatable period of Puchukimchi during fermentation. During the early stage of fermentation, sensory evaluation showed the higher scores on the overall taste of Puchukimchi made with 3, 5% on the 2nd-day, 1, 2% on the 5th-day of fermentation. However, the trend of acceptability has been reversed by the Puchukimchi made with little amount of perilla seed powder, more notably 2% at the later stage of fermentation.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.779-783
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• 2004

New food ingredient was developed to eradicate and protect against re-infection of Helicobacter pylori in fermentation broth of lactic acid bacteria (LAB) showing antimicrobial activity against pathogenic microorganisms such as H. pylori and Listeria monocytogenes. LAB strain CBT SL4 was identified as Pediococcus pentosaceus by 16S rDNA sequencing and its culture broth showed antimicrobial activity of 800 AU/mL against H. pylori in optimized fermentation process. Using thin layer concentration system and spray-typed fluid bed drier system, concentrated powder product showing activity of 12,800 AU/g was harvested. Product showed eradication and protection activities against H. pylori infection on feeding test (50 AU/day) using Mongolian gerbil infection model. After 4 weeks therapy of 8,000 AU/day, ${\Delta}13CO_2$ level (DOB30) decreased about 40% in urea breath test on patient with H. pylori infection. Result show concentrated culture product of P. pentosaceus CBT SL4 has eradicating and protecting activities against H. pylori infection and can be used as food-active ingredient for prevention of gastric and duodenum ulcer caused by H. pylori.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.602-607
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• 1998

Changes in microbial count, enzyme, texture and color during storage of dongchimi (pickled radish roots) were investigated. Dongchimi was pressurized at 400 MPa for 5 min. Pressurized dongchimi stored at $4^{\circ}C\;(PS4)\;and\;37^{\circ}C\;(PS37)$ were compared with control $(stored\;at\;4^{\circ}C)$. PS4 and PS37 maintained their initial pH values during storage. Lactic acid bacteria, yeast and mold were not detected during storage in pressurized dongchimi. Pectinesterase, polygalacturonase activities and hardness of pressurized dongchimi decreased during storage. PS4 maintained its hardness longer than both control and PS37 during storage. The yellowness of PS37 was too high compared to control and PS4, indicating that storage of pressurized dongchimi at $37^{\circ}C$ was undesirable.

• Journal of Periodontal and Implant Science
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• v.35 no.3
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• pp.549-561
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• 2005

이 연구의 목적은 새로이 제작된 chitosan-poly(L-lactic acid)(PLLA) 다층 다공성 차폐막의 생체적합성 및 골세포활성도 및 골재생능을 평가하는 것이다. 제작된 차폐막을 24 well에 넣고 clonal osteoblast-like cell line(MC3T3-E1)을 접종한 군을 실험군으로, 차폐막을 사용하지 않은 대조군으로 하였다. 배양 1일, 7일 및 14일째에 각 well에서 세포수를 측정하였다. 주사전자현미경을 이용하여 차폐막에 부착된 세포의 형태관찰을 시행하였다. RNA 추출 및 RT-PCR을 실시한 후, agarose gel상에서 전기영동하여 조골세포 표식자인 collagen type I(COL), osteopontin(OP) 및 osteocalcin(OC) mRNA의 발현을 관찰하였다. 제작된 매트릭스의 생체적합성 및 골재생능을 관찰하기 위하여 백서의 두개골에 직경 8mm의 원형 결손부를 형성한 후 차폐막을 이식한 군을 실험군으로, 아무 것도 넣지 않은 군을 대조군으로 하여 4주 경과 후 실험동물을 희생시킨 후 조직학적관찰을 시행하였다. 시간경과에 따른 부착세포수 관찰결과, 배양 14일까지 조골세포의 수가 지속적으로 증가하였고, 주사전자현미경으로 세포의 형태 관찰결과, 배양된 세포들은 중층의 형태로 성장하면서 시간경과에 따라 세포가 응집되는 양상을 나타내었다. 관찰 기간동안 COL, OP, 및 OC mRNA의 발현이 관찰되어 배양 전 기간동안 조골세포의 형질이 잘 유지되고 있음을 알 수 있었다. 백서 두개골 결손부에 이식된 차폐막은 염증반응 없이 주위 조직과 우수한 생체적합성을 나타내었으며, 차폐막을 이식하지 하지 않은 대조군에 비해 높은 신생골 형성을 나타내었다. 이상의 관찰결과로 새로이 제작된 chitosan-PLLA 차폐막은 우수한 생체적합성 및 골재생능을 나타냄을 알 수 있었으며, 향후 이를 골조직 재생 및 치주조직유도재생 분야에 응용될 수 있을 것으로 생각된다.

• Food Science and Preservation
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• v.20 no.2
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• pp.199-206
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• 2013

To evaluate peanut sprouts as a functional food material, the quality characteristics and antioxidant activities of soybean yoghurt with different percentages (0.5, 1.0, 2.0, and 3.0%) of peanut sprout powder (PSP) contents were investigated. The pH of soybean yogurt with PSP decreased in a time- and dose-dependent manner during fermentation, whereas the titratable acidity increased under the same conditions. The Hunter L value (lightness) decreased while the b value (yellowness) and a value (redness) increased as the PSP concentration in soybean yogurt increased. Prior to fermentation, the sugar content of the soybean yogurt increased as the PSP level increased, but the contents decreased as fermentation progressed. Meanwhile, the viscosity of the soybean yogurt increased during fermentation, and the lactic acid bacteria population was higher than that of the control. The sensory properties, including the flavor, color, taste, and overall acceptability, of the soybean yogurt containing 0.5 and 1% PSP, respectively, were higher than those of other tested yoghurts (with 0, 2.0, and 3.0% PSP contents). The antioxidant activity of the soybean yogurt significantly increased at the PSP concentrations of over 1.0%. These results suggest that the addition of PSP has beneficial effects on the quality and functionality of soybean yogurt, and that the addition of 1.0% PSP is the most suitable for manufacturing soybean yogurt.

• Food Science and Preservation
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• v.12 no.4
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• pp.395-401
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• 2005

This study was carried out to investigate the changes in the fermentation characteristics of Kimchi prepared with various salts (Korean solar salt, Chinese solar salt, washed and dehydrated salt, purified salt and a processed salt). Acidity appeared to increase most rapidly in Kimchi prepared with Korean solar salt and reached higher level. Total microbial count slowly increased at the beginning of fermentation and reached maximum on 6 days, then decreased slowly. The number of lactic acid bacteria was rapidly increased up to $4{\sim}6$ days, and thereafter decreased slowly. In conclusion, any significant differences in fermentation characteristics analyzed was not observed in Kimchi prepared with various salts except acidity.