• Journal of the Korean Home Economics Association
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• v.19 no.3
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• pp.47-61
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• 1981

The Siuejunsuh is a book of Korean woman's life in the Yi-dynasty which published late in 18 century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in siuejunsuh as following. The staple foods ae Bab (boiled cooked rice) 2, Juk(gruel) 6, Mieum(thin rice gruel) 3, Uee (liquid) 1, D'ockguk 2, Mandu3 Kinds I this book. the side dishes are Guk(soup) 24, Jochi 7, jungol 2, J'im 16, Sinsollo 1, Bockuem 5, Sun 6, Gui 16, Jock 10, jon 12, jorim 7, Namul 14, Sangchae 4, Hyae 17, Joban 2, Nooruemi 1, Sooranpoached egg) 2, Sondae 2, jockpyun 1, Choe 1, Muchim 11, Pyunuk 2, Jockgall 6, Po 9, Ssam 4, Jup 1, Jangaji 27, Kimchi 20, and other 27 Kinds. the desserts are D'ock 41, jabgwa 52, Beverages 17 kinds. the alcohol and frutie liquor are 18 kinds. The seasonings are soybean sauce, Jinjang, red peper bean paste, Zupjang, Dampukjang, Chunggukjang, honey, vinegar, mustard, Yunzup etc. Storage foods are vegetables,fruits and beans etc. There are 62 kinds of table ware and cooking kitchen utensiles, but many of them came to usefulness. 16 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. Thee are many food making terms which are 179 kinds of prepared cooking term, 22 kinds of cutting term and 16 kinds of boiling term. And 20 kinds of expression of taste can be seen in this book. Food serving methods are D'ockiserving method, fruits and dried food serving methode in chanhap (food packed in a nest of boxes) Guksoo serving method, Jock serving method, fruits serving method, Seup serving method etc. Table setting methods ae 9 sets of dinner, 7 sets of dinner, 5 sets of dinner, side table setting, liquor table setting, Sinsollo table setting, food's dab table setting etc.

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.81-88
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• 2020

The biological activities of Platycodon grandiflorum (PG) root extracts have been studied intensively, whereas there are limited number of studies on PG seed extract (PGSE). PGSE was prepared by ethanol extraction, and its antidiabetic effect was evaluated in mice with type 2 diabetes (C57BLKS/J-db/db). Results indicated that the administration of high-dose PGSE (600 mg/kg, wb) significantly stabilized the blood glucose levels, as evidenced by the results of the oral glucose tolerance test. Mice treated with high-dose PGSE exhibited significantly lower serum hemoglobin A1c, insulin, and leptin levels after eight weeks of feeding trial (p<0.05). High-dose PGSE administration significantly improved glucose uptake in the femoral muscle of db/db mice by activating both IRS-1/PI3K/AKT/AS160 and AMPK phosphorylation pathways. GLUT4 translocation from the cytosol to the plasma membrane increased 1.7-fold in the PGSE high-dose group. These results suggest that PGSE has potential for development as an antidiabetic agent.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.357-364
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• 2009

The objectives of this study was to explore the knowledge, attitudes, and perceptions of elementary school students towards trans fatty acids. In addition, the students' preferences and consumption frequencies of processed food items containing trans fats, as well as their food behaviors relating to snack consumption, were investigated. The study population consisted of students from seven provinces, including Seoul, Busan, Daegu, Kwangju, Gyungnam, Chungnam, and Kangwon. Two schools were selected in each province and one class was randomly chosen in each school. All students from the selected classes were surveyed onsite (N=951). The data were analyzed with chi-square tests and t-tests using SPSS/Windows (ver.15.0) program. The results showed that the students' knowledge levels toward trans fatty acid were very low, particularly on the production process of trans fats. The students perceived that trans fatty acids can cause health problems and should be consumed in low amounts. They also felt there is a need for a good nutrition education on trans fats. Furthermore, the students responded that their most preferred foods were in the order of breads, biscuits, and snacks. The most frequently consumed snack item among 2nd graders was biscuits and among 5th graders it was breads. It was also found that 90% of the students had snacks once a day, and of them, 58% prepared their own snacks. Based on this, we propose that students who allowed to choose their own snacks should be carefully educated on trans fatty acids to prevent excessive consumption of high trans fat foods.

• BMB Reports
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• v.43 no.11
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• pp.750-755
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• 2010

Crude Orostachys japonicus polysaccharide extract (OJP) was prepared by hot steam extraction. Polysaccharides (OJPI) were separated from OJP by gel filtration chromatography and phenol-sulfuric acid assay. The average molecular weight of the OJPI was 30-50 kDa. The anti-proliferative effect of OJPI on HT-29 human colon cancer cells was investigated via morphology study, cell viability assay, apoptosis assay, cell cycle analysis, and cDNA microarray. OJPI inhibited proliferation and growth of HT29 cells and also stimulated apoptosis in a dose- and time-dependent manner. In cell cycle analysis, treatment with OJPI resulted in a marked increase of cells in the G0 (sub G1) and G2/M phases. To screen for genes involved in the induction of cell cycle arrest and apoptosis, the gene expression profiles of HT-29 cells treated with OJPI were examined by cDNA microarray, revealing that a number of genes were up- or down-regulated by OJPI. Whereas several genes involved in anti-apoptosis, cell proliferation and growth, and cell cycle regulation were down-regulated, expression levels of several genes involved in apoptosis, tumor suppression, and other signal transduction events were up-regulated. These results suggest that OJPI inhibits the growth of HT-29 human colon cancer cells by various apoptosis-aiding activities as well as apoptosis itself. Therefore, OJPI deserve further development as an effective agent exhibiting anticancer activity.

• Journal of Microbiology and Biotechnology
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• v.19 no.11
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• pp.1482-1489
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• 2009

In this study, we investigated the anti-proliferative effect of polysaccharides from Salicornia herbacea on HT-29 human colon cancer cells. Crude polysaccharides from S. herbacea (CS) were prepared by extraction with hot steam water, and fine polysaccharides from S. herbacea (PS) were obtained through further size exclusion chromatography. The anti-proliferative effect of CS and PS were measured using the MTS assay, apoptosis analysis, cell cycle analysis, and RT-PCR. HT-29 cells were treated with CS or PS at different dosages (0.5, 1, 2, 4 mg $ml^{-1}$) for 24 or 48 h. CS and PS inhibited proliferation and stimulated apoptosis of cells in a dose-dependent manner. Flow cytometric analysis after Annexin V-FITC and PI staining revealed that treatment with CS or PS increased total apoptotic death of cells to 24.99% or 91.59%, respectively, in comparison with the control (13.51 %). PS increased early apoptotic death substantially - up to 12 times more than the control. Treatment with CS or PS resulted in a concentration-dependent increase of the G2/M cell population of the cell cycle as determined by flow cytometry. G2/M arrest was induced significantly with the highest concentration (4 mg $ml^{-1}$) of PS. RT-PCR was performed to study the correlation between G2/M arrest and transcription of cell cycle control genes. The anti-proliferative activity of CS and PS was accompanied by inhibition of cyclin B1, and Cdc 2 mRNA. Moreover, both CS and PS induced expression of the p53 tumor suppressor gene and the Cdk inhibitor p21. These results suggest that polysaccharides from S. herbacea have anti-cancer activity in human colon cancer cells.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.151-156
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• 1987

Four types of soy milk prepared from soybean, defatted soybean, soy protein concentrate (SPC) or soy protein isolate (SPI) were fermented with Lactobacillus acidophilus, L. bulgaricus, L. casei, Leuconostoc mesenteroides or Streptocroccus lactis. Growth and acid production by each organism in soy milks were investigated. Acid production by L. acidophilus was miximum in soy milk while acid production by other organisms was maximum in defatted soy milk. All the organisms produced least amount of acid in SPI-milk. Addition of yeast extract (0.5) to four types of soy milks stimulated acid production by lactic acid bacteria, particularly in case of L. acidophilus. Higher concentration of total solids in soy milks resulted in better growth and more acid production by L. acidophilus and L. bulgaricus.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.474-479
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• 2015

In this study, five different Gochujang (a traditional Korean sauce prepared using fermented red pepper paste) sauces were heated at $100^{\circ}C$ for 5 min using a continuous ohmic heating system. Ohmic heating yielded greater reduction in microbial counts (90-95% reduction) than did conventional heating (65-75% reduction). The sterilization effect of the continuous ohmic heater increased with increasing sample flow rate and decreasing Reynolds number inside the pipe. Low-viscosity samples had higher electrical conductivity and were better suited for ohmic heating than were high-viscosity samples. The color and texture were also satisfactorily maintained after ohmic heating. Compared with conventional heating, ohmic heating provided rapid and uniform heating, which is more suitable for aseptic thermal processing of viscous foods.

• Restorative Dentistry and Endodontics
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• v.8 no.1
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• pp.69-76
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• 1982

The purpose of this study was to evaluate the color penetration of cavity margin with composite resin restorations in some Korean foods substance-soy sauce and hot bean paste. Fifty specimans which were extracted caries free third molar of young adults recently. All of the prepared 100 cavities were filled with two kinds of composite resin (Hipol$^{(R)}$and Restodent$^{(R)}$). The experimental specimans were divided into five groups by the following procedures. Group I : Filling of composite resin and polishing. Group II : Filling, polishing, etching of cavity and sealing. Group III : Etching, sealing, filling and polishing. Group IV : Etching, sealing, filling, polishing, and repeated of etching of cavity margin and sealing. Group V : Etching, sealing, filling, polishing, and sealing again without etching. Before examination, the restorated teeth were subjected to thermal cycling ($4^{\circ}C$ and $60^{\circ}C$). All the specimens were immersed in soy and 30% hot bean paste solution under $37^{\circ}C$ incubator during six weeks. Then, the specimens were sectioned bucco-lingually through the center of two restorations with diamond disk and examined under a. metallographic microscope. (Union 6617 U.S.A.) Thereafter, the degree of color penetration was calculated and analyzed. The obtained results were as follows: 1. The color penetration was the lowest in the procedure of Group III which was acid etching, sealing, composite resing filling, and polishing. 2. The color penetration occured in soy and hot bean paste, but the degree of penetration was not so significant statistically between them. 3. The degree of color penetration was not so significant statistically between Hipol$^{(R)}$ and Restondent$^{(R)}$.

• Food Science and Preservation
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• v.11 no.2
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• pp.154-159
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• 2004

In order to develop of health-oriented convenience foods for rice consumption, functional Misutkaru drink was made by adding several medicinal herbs extracts to fundamental Misutkaru based cereal powder(rice, barley and soybean). Fundamental Misutkaru drink was prepared with the ratio of cereal mixed rice(5g), barley(5g) and soybean(5g) on water (100 mL) and several medicinal herbs extracts. Liriopis Tuber(50%), Omija(15%), Ginseng(10%) and Jujube(25%) were mixed to fundamental Misutkaru as functional Misutkaru. And then it was extracted to added water of 10times during 36hrs at 75$^{\circ}C$. For instant Misutkaru drink of health-oriented convenience foods, mixture of them was made with fundamental Misutkaru drink(80%), extract of several medicinal herbs(20%), and it's sensory score was high. Autoclaved functional Misutkaru drink for long storage period was changed rheological type badly. Overall acceptability and storage period of nonautoclaved functional Misutkaru drink to added extract of several medicinal herbs was higher than fundamental Misutkaru drink.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.470-476
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• 1992

The curd yogurt was prepared from milk added with skim milk powder or three Tongil rices of different storage period. The effect of storage period of rice on acid production by lactic acid bacteria in milk containing rice of 2%(w/v) was investigated. The effect of storage period of rice on quality of curd yogurt(sensory property, viscosity and keeping quality) was also examined. Addition of rice stimulated acid production by lactic acid bacteria more than control(milk yogurt). Storage period of rice did not significantly affect acid production by lactic acid bacteria though stimulating effect of rice on acid production was slightly different among species. Sensory property of curd yogurt added with rice was not significantly affected by storage period of rice. Apparent viscosity of curd yogurt added with rice increased in proportion to storage period of rice. Curd yogurt showed characteristics of thixotropic flow. When curd yogurt added with rice was kept at $5^{\circ}C$ for 15 days, its keeping quality was relatively good and was not markedly affected by storage period of rice.