• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.195-201
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• 2007

This study were investigated the changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period of fruit, vegetables, and medicinal herbs. pH and $^{\circ}$Bx gradually decreased and the viscosity increased. The chromaticity of L, a, and b all increased. The total number of germs dropped from $10^5{\sim}10^6\;to\;10^2{\sim}10^3$ CFU/ml, and that of lactobacilli also decreased noticeably. According to the result of the effect on fat oxidation, a very low level of TBARS was shown. After thirty days of fermentation, the amount of each fermentation broth increased more or less, but as it declined considerably after ninety days, it was found that the binding effect of $Fe^{2+}$ ion was small and insignificant. The electron donating ability, though not reaching 0.5% ascorbic acid, showed a high level of activity from $33.71{\sim}72.15%$ before fifteen days and $44.76{\sim}75.20%$ ninety days after fermentation. Among them, the fruit fermentation solution showed the highest activity. It was also found that the organic functions for each fermentation broth decreased more or less depending on the fermentation period and the thirty-days-old fermentation broth were favored most. On the basis of the above experiment results, it can be concluded that the optimum fermentation period for fruit, vegetables, and medicinal herb is thirty to ninety days.

• Journal of Ginseng Research
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• v.26 no.2
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• pp.74-78
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• 2002

To develop a new traditional ginseng liquor by using rice and ginseng, the physicochemical properties and overall acceptability of ginseng liquors made by addition of different concentration (1-8%) of ginseng in some kinds of rice mash were investigated and compared. The Ilpum-4 traditional ginseng liquor which was prepared by adding 4% ginseng into Ilpum rice mash showed the best acceptability in the sensory evaluation test and high ethanol content (15.6%), and its angiotensin-converting enzyme inhibitory activity and electron-donating ability were better than those of the other ginseng liquors. The Ilpum-4 traditional ginseng liquor contained 0.53% (w/v) of crude saponin and it was mainly composed of ginsenoside Rg$_1$.

• Food Engineering Progress
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• v.14 no.2
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• pp.173-182
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• 2010

A fiber fraction (Aloe cellulose), the by-product obtained from Aloe vera gel processing was freeze dried and investigated for in vitro glucose/ bile acid retarding effects of powdered sample (100 mesh) comparing with commercial $\alpha$-cellulose as a reference sample. We also examined the effectiveness of physiological functionality such as the antiobesity and anti-constipation on Sprague-Dawley (SD) rat. The Aloe cellulose powders during in vitro dialysis experiment for 2 hours exhibited the glucose and bile acid retarding index of 20.32-35.2% and 53.13-28.30%, respectively. Especially, freeze dried aloe cellulose showed the 2.5 and 1.2-6 times higher effect on in vitro glucose and bile acid retardation than those of $\alpha$-cellulose. These relatively good retarding effects on glucose and bile acid diffusion suggest a potential of preventing from diabetes and arteriosclerosis of some extent. Also, the results from animal experiments on SD rats fed a high-fat diet for 4 weeks suggested that Aloe cellulose might be used as a novel dietary fiber showing an effective anti-obesity and anti-constipation effect.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.410-415
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• 2008

The nutritional characteristics and functionalities of the polyplant extracts(PPE) from the extraction of various plants were assessed for the development of a new functional food. The PPE contained 42.95 g of glucose, 22.61 g of fructose, and 12.48 g of sucrose per 100 g of PPE as free sugar, and its reducing sugar contents was measured at 480.6 mg per g of PPE. Among free amino acids, proline contents was the highest at 0.58 g per 100 g of PPE, and it contained only 12.65 mg of malic acid and 6.92 mg of tartaric acid per g of PPE as an organic acid. The antioxidant activity of PPE was the highest at 91.6%, whereas SOD-like activity and xanthin oxidase inhibitory activity, which are associated with anti-aging effects, were 21.6% and 9.3%, respectively. HMG-CoA reductase inhibitory activity was 10.0% and anti-dementia acetylcholinesterase inhibitory activity was quite low(5.1%).

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.43 no.5
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• pp.288-298
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• 2017

Craniomaxillofacial injuries produce complex wound environments involving various tissue types and treatment strategies. In a clinical setting, care is taken to properly irrigate and stabilize the injury, while grafts are molded in an attempt to maintain physiological functionality and cosmesis. This often requires multiple surgeries and grafts leading to added discomfort, pain and financial burden. Many of these injuries can lead to disfigurement and resultant loss of system function including mastication, respiration, and articulation, and these can lead to acute and long-term psychological impact on the patient. A main causality of these issues is the lack of an ability to spatially control pre-injury morphology while maintaining shape and function. With the advent of additive manufacturing (three-dimensional printing) and its use in conjunction with biomaterial regenerative strategies and stem cell research, there is an increased potential capacity to alleviate such limitations. This review focuses on the current capabilities of additive manufacturing platforms, completed research and potential for future uses in the treatment of craniomaxillofacial injuries, with an in-depth discussion of regeneration of the periodontal complex and teeth.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.409-413
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• 2005

The objective of this research was to combine the physiological functionality of probiotics (Lactobacillus acidophilus and Bifidobacterium longum) and the milk-clotting activity of culture filtrate from lao-chao to develop a new dairy product which was different from the commercial yogurt. Rhizopus javanicus and Saccharomyces cerevisiae were chosen as a mold and yeast starter for production of culture filtrate. The study results indicated that both probiotic counts increased with incubation time and maintained $10^7$-$10^8$ CFU/ml after 6 h incubation with 10-30% culture filtrates. By contrast, samples with 40% culture filtrates inhibited the growth of L. acidophilus and B. longum. The more culture filtrates were added, the lower titratable acidities and higher pH values in Kou Woan Lao were detected after 36 h fermentation. No significant differences (p>0.05) were found for both L. acidophilus and B. longum, when grown in differing concentrations of skim milk powders. Storage results showed both L. acidophilus and B. longum exhibited excellent stability for 14 days at $4^{\circ}C$ in the Kou Woan Lao.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.54-59
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• 2010

Basil is known to contain six types of polyphenols that engage in physiological activation; protocateuic acid, caffeic acid, chlorogenic acid, courmaric acid, rosmarinic acid and quercetin. In this study, the antioxidants in eight types of basil were evaluated. Specifically, the antioxidative activation of basil was evaluated based on the relationship between active oxygen scavenging (DPPH radical-scavenging), which was used as an index showing the content and functionality of the polyphenol compounds in basil, and $Fe^{2+}$/ascorbate (FTC) and 2-thiobarbituric acid (TBA). The total polyphenol content of the different types basil occurred in the following order: Dark-opal> Lettuce> Bush> Greek> Lemon> Sweet> Geno> Holy. The highest content Dark-opal was 173.3 mg, which was about three times greater than the lowest content Holy, which was 49.85 mg. In addition, DPPH radical-scavenging by Dark-opal 51%, which was the highest scavenging activity occurred in the folling order: Dark-opal> Lettuce> Bush> Greek> Lemon> Sweet> Geno> Holy. The antioxidative activation values measured using the FTC and TBA were the same as the value obtained using the DPPH method. Finally, the level of antioxidative activation measured using FTC, TBA and DPPH methods showed that the higher the content of polyphenol substance was, the stronger the antioxidative activation became.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.695-705
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• 2012

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.

• Journal of Dairy Science and Biotechnology
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• v.30 no.1
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• pp.37-44
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• 2012

Milk-derived bioactive peptides have been found to exhibit various physiological activities such as angiotensin-converting enzyme (ACE) inhibitory, antibacterial, and antioxidative effects. Bioactive peptides can be used in the formulation of functional foods, nutraceuticals, and natural drugs because of their beneficial effects. However, the degree of variability in the composition, functionality, and sensory properties of such peptides has greatly limited their use in the food industry. In this review, we discuss the main peptides obtained from milk proteins and summarize findings from previous studies on the production and biological activities of these peptides. In addition, we compare the methods used to separate and identify the structure of the bioactive peptides and highlight current investigations into engineering and implementation of technologies that would allow more efficient isolation of bioactive peptides for functional food production. To improve human health, further molecular biology studies will also be required to elucidate the complex network of interactions between food microorganisms and the digestive system.

• Journal of Institute of Control, Robotics and Systems
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• v.20 no.6
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• pp.606-611
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• 2014

The understanding of another's behavior is a fundamental cognitive ability for primates including humans. Recent neuro-physiological studies suggested that there is a direct matching algorithm from visual observation onto an individual's own motor repertories for interpreting cognitive ability. The mirror neurons are known as core regions and are handled as a functionality of intent recognition on the basis of imitative learning of an observed action which is acquired from visual-information of a goal-directed action. In this paper, we addressed previous works used to model the function and mechanisms of mirror neurons and proposed a computational model of a mirror neuron system which can be used in human-robot interaction environments. The major focus of the computation model is the reproduction of an individual's motor repertory with different embodiments. The model's aim is the design of a continuous process which combines sensory evidence, prior task knowledge and a goal-directed matching of action observation and execution. We also propose a biologically inspired plausible equation model.