• Journal of the East Asian Society of Dietary Life
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• 제18권6호
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• pp.1081-1088
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• 2008

In this study, the antioxidant activities and quality characteristics of noodles amended with spirulina were evaluated. Wheat flour noodles were prepared using three levels of spirulina (0, 0.63, 1.25 and 2.5%). The moisture content of the noodles that contained spirulina was higher before and after cooking. and these increases occurred in a concentration dependant manner. Furthermore the Hunter L (lightness), a (redness) and b (yellowness) values of noodles that contained spirulina were higher before and after cooking. and these values increased as the concentration of spirulina increased. Moreover the textural properties, which included, hardness, cohesiveness, springiness, gumminess, and chewiness, were significantly higher in noodles that contained than in the controls. Additionally, the antioxidant activity of noodles that contained spirulina increased in a concentration dependent manner. Specifically, the: $IC_{50}$ values of the DPPH radical scavenging activity for raw noodle was 726.00 mg/g, whereas that of raw noodles that contained 1.25 and 2.5% spirulina was 449.96 mg/g and 439.44 mg/g, respectively. Finally, a sensory preference test revealed that cooked noodles that contained 1.25% spirulina had the highest color, odor, taste and overall preference scores. Taken together, these findings suggest that up to 1.25% of the wheat flour could be substituted with spirulina to improve the quality of the noodles.

• Journal of Life Science
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• 제28권5호
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• pp.509-516
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• 2018

Five phenolic compounds were isolated from the ethyl acetate fraction of leaves from Stewartia koreana, and their nitric-oxide (NO) inhibitory activities were measured to identify the major active constituents responsible for the efficacy of the extract against inflammatory reactions. These five compounds were quercetin (1), quercitrin (2), hyperin (3), quercetin-3-O-(6"-O-galloyl)-${\beta}$-D-galactopyranoside (4), and kaempferol 3-O-[2",6"-di-O-(trans-p-coumaroyl)]-${\beta}$-D-glucopyranoside (5). Among the separated compounds in the EtOAc fraction, compounds 4 and 5 were isolated for the first time, and no study has yet reported their anti-inflammatory effects. The compounds were identified by spectroscopic analysis, and the isolated compounds showed significant NO inhibitory effects in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. Compound 5 showed the most potent inhibitory effect (63.35% inhibition) against LPS-induced NO production compared to that of compound 1 (17.17%), compound 2 (5.0%), compound 3 (3.92%), and compound 4 (6.32%) at $10{\mu}g/ml$ concentration. NO production was inhibited by suppressing the protein expression of inducible nitric-oxide synthase in LPS-stimulated RAW 264.7 macrophages. These results indicate that kaempferol 3-O-[2",6"-di-O-(trans-p-coumaroyl)]-${\beta}$-D-glucopyranoside might be the major active compound responsible for the anti-inflammatory effects of S. koreana.

• Journal of Environmental Health Sciences
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• 제8권2호
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• pp.47-51
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• 1982

135 Raw milk samples corrected from 4 dairy plants before processing were held at 63$\circ$C for 30 minutes and 80$\circ$C for 10 minutes. Thermoduric mesophiles, psychrotrophs and thermophilic bacteria were estimated from the samples treated at 63$\circ$C for 30 minutes and aerobic spore formers from the samples treated at 80$\circ$C for 10 minutes. The results obtained were as follows. 1) The distribution of thermoduric mesophiles were $10^4 - 10^5$ cfu/ml (45.2%), $10^2 - 10^4$ cfu/ml (21.5%), $10^5$ cfu/ml over (20.7%), $10^2 - 10^3$ cfu/ml (8.9%) and $10 - 10^2$ cfu/ml (3.7%). 2) The distribution of thermoduric psychrotrophs were 10 - $10^2$ cfu/ml (40.2%), $10^2 - 10^3$ cfu/ml (29.5%), 10 cfu/ml below (22.3%) and $10^3 - 10^4$ cfu/ml (8.0%). Isolated psychrotrophs had the characteristics of Streptococcus, Micrococcus and Alcaligenes group. 3) The distribution of thermophilic bacteria were 10 cfu/ml below (91.9%), and 10 - $10^2$ cfu/ml (81.8%). 4) Aerobic spore formers counts were 10 cfu/ml below (27.4%), $10^3 - 10^4$ cfu/Illl (26.5%), $10^2 - 10^3$ cfu/ml (23.9%)and 10 - $10^2$ cfu/ml (22.1%).

• Journal of Pharmacopuncture
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• 제5권2호
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• pp.52-62
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• 2002

Objectives : The purpose of this study was to investigate the effects of Bee Venom on NO, $H_2O_2$ expression induced by LPS in Raw 264.7 cells as a murine marcrophage cell line and on IL-1 expression induced by LPS in D10S cells. Methods : The expression of NO was measured by MTT Assay and IL-1 by MTS Assay. The expression of $H_2O_2$ was measured as ROS level within the cell using by FACS analysis. The non-toxic concentration(from $0.1\;{\mu}g/ml\;to\;5\;{\mu}g/ml$) of Bee Venom was determined by MTT Assay. Results : 1. Bee Venom inhibited the NO expression. The effective concentration of Bee Venom was $5\;{\mu}g/ml$ after 3 hours, 1 and $5\;{\mu}g/ml$ after 1 day and 2 days. The all concentration of Bee Venom inhibited the NO expression after 6, 12 hours and 3 days. 2. Bee Venom inhibited the $H_2O_2$ expression in a dose-dependent manner compared to the control. 3. Bee Venom could not significantly inhibit the IL-1 expression.

• Journal of the Korean Society of Food Science and Nutrition
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• 제35권8호
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• pp.1102-1105
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• 2006

The effect of heat treatments on in vitro starch hydrolysis of proso millet, sorghum, Job's tears, and buckwheat by pancreatic ${\alpha}-amylase$ was investigated. Grain samples were tested raw, boiled in water, or steamed/roasted. Starch content of the grains varied from 59.5% in Job's tears to 65.5% in proso millet, and amylose content varied from 5.3% in Job's tears to 36.3% in buckwheat. The in vitro starch hydrolysis of raw and heat-treated grains continuously increased during 60 min of hydrolysis. The starch hydrolysis (%) of raw grains after 60 min incubation was in the order of buckwheat (5.7%), proso millet (33.0%), Job's tears (51.2%), and sorghum (57.6%). Grains treated with steaming/roasting appeared to have higher starch hydrolysis rates than those with boiling except proso millet. Hydrolysis rates of buckwheat with a high amylose content appeared to be lower, compared to proso millet, sorghum, and Job's tears containing low amylose contents.

• Journal of the Korean Society of Food Science and Nutrition
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• 제24권5호
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• pp.803-810
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• 1995

Co-immobilized mixed culture system(A-Z system) composed of two different oxygen-demanding strains, aerobic(Aspergillus awamori) and anaerobic(Zymomonas mobilis) strains, in a Ca-alginate gel beads was developed to increase ethanol production from raw starch as a carbon source. Optimal mixture ratio of A. awamori and Z. mobilis was $1.25{\times}10^{9}\;spores/L-gel$ and 0.5g cells/L-gel, respectively. After 120 hours of cultivation, gel beads distinguished oxygen-rich surface for A. awamori from oxygen-deficient central part for Z. mobilis. At A-Z culture system, yield of ethanol on glucose, $Y_{p/s}=0.18$, was very low and there was high leakage of cells from surface of gel beads. At A-Z 36 cultrue system with changing silicon check valve for cotton plug at 36 hours in A-Z culture system, there was no cell leakage from gel beads, pH was maintained at around 4.3 during cultivation, and yield of ethanol on glucose, $Y_{p/s}=0.36$, showed 2 times higher than that of control culture system(cotton plug culture).

• Korean Journal of Veterinary Research
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• 제45권1호
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• pp.131-137
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• 2005

To assess anesthetic depth using quantitative electroencephalography (q-EEG), we recorded processed EEG (raw EEG) till 100 minutes in beagle dogs anesthetized for 60 minutes with tiletamine/zolazepam (n=5, TZ group), xylazine/ketamine (n=5, XK group) and propofol (n=5, PI group) by intermittent bolus injection. Raw EEG was converted into 95% spectral edge frequency (SEF) and median frequency (MF) through fast fourier transformation (FFT) method. 95% SEF value of TZ group was significantly higher (p<0.05) than the XK group from 10 minutes to 100 minutes. 95% SEF value of PI group was significantly higher (p<0.05) than the XK group from 10 minutes to 40 minutes, and significantly low (p<0.05) than XK group at 90 and 100 minutes. MF was significantly higher (p<0.05) in TZ group from 60 minutes to 100 minutes. Based on these results, using dissociative agent with ${\alpha}_2$-adrenergic agent is more potent in CNS depressed than using dissociative agent alone, and low doses of propofol has a disinhibitory effect on CNS.

• Journal of Convergence for Information Technology
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• 제12권5호
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• pp.290-297
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• 2022

This study was conducted to determine the cell cytotoxicity, astringency, nitrite oxide scavenging, iNOS protein expression level, pro-inflammatory cytokine, elastase inhibition, and type I pro-collagen synthesis as a functional cosmetics material of Salvia miltiorrhiza root. We prepared the 80% ethanol(SE) and hot-distilled water(SW), respectively. Both SE and SW showed no toxicity from 0.05 to 0.5 mg/mL concentration as a result of MTT assay in NHDF or RAW264.7 cells. In the measurement of astringent effect, SE reveled 74.6% of astringent activity in 10 mg/mL. SE showed that LPS-induced nitric oxide production, iNOS protein expression, and cytokines were inhibited in a dose-dependent manner. Furthermore, two extracts significantly inhibited elastase activity and increased the type I pro-collagen production. Therefore, it is expected that Salvia miltiorrhiza extract is used as a natural material for functional cosmetics that can effectively prevent skin-related inflammation and wrinkles, and aging.

• Journal of Animal Science and Technology
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• 제65권5호
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• pp.1024-1039
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• 2023

In this study, we performed a quantitative microbial risk assessment (QMRA) of Salmonella through intake of egg consumption after cooking (dry-heat, moist-heat, and raw consumption). Egg samples (n = 201) from retail markets were analyzed for the presence of Salmonella. In addition, temperature and time were investigated during egg transit, storage, and display. A predictive model was developed to characterize the kinetic behavior of Salmonella in eggs, and data on egg consumption and frequency were collected. Eventually, the data was simulated to estimate egg-related foodborne illnesses. Salmonella was not found in any of the 201 egg samples. Thus, the estimated initial contamination level was -4.0 Log CFU/g. With R² values of 0.898 and 0.922, the constructed predictive models were adequate for describing the fate of Salmonella in eggs throughout distribution and storage. Eggs were consumed raw (1.5%, 39.2 g), dry-heated (57.5%, 43.0 g), and moist-heated (41%, 36.1 g). The probability of foodborne Salmonella illness from the consumption of cooked eggs was evaluated to be 6.8×10^-10. Additionally, the probability of foodborne illness not applied cooking methods was 1.9×10^-7, indicating that Salmonella can be reduced by cooking. Therefore, the risk of Salmonella infection through consumption of eggs after cooking might be low in S. Korea.

• Korean journal of food and cookery science
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• 제32권5호
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• pp.567-574
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• 2016

Purpose: The objective of this study was to provide nutritional information (protein and amino-acid contents) of soybeans (Baktae, Seoritae, Huktae, and Seomoktae) with different cooking methods. Methods: Raw, boiled (in $100{\pm}15^{\circ}C$ of water for 4 hr), and fried (in a pan at $110{\pm}15^{\circ}C$ for $20{\pm}5min$) soybean samples were prepared. Contents of protein and amino acids were determined. Results: Protein content in raw Baktae, Seoritae, Huktae, and Seomoktae soybeans ranged from 361.0 to 386.8 mg/g. Protein contents differed according to cooking methods. They were higher in pan-fried beans (107.9-113.5%) than in raw or boiled soybeans (48.2-49.5%). A total of 18 amino acids were analyzed. Amino acid data sets were subjected to principle component analysis (PCA) to understand their differences according to soybean types and cooking methods. Bean samples could be distinguished better according to cooking method in comparison with bean types by principle component (PC1) and PC2. In particular, fried soybeans contained much higher levels of cystein. Other amino acids were the dominant in raw and boiled ones. On the other hand, the amounts of threonine, histidine, proline, arginine, tyrosine, lysine, tryptophan, and methionine were higher in raw bean samples than in cooked ones. Conclusion: The contents of amino-acids and proteins are more effected by different cooking methods in comparison with soybean types.