• Journal of Mushroom
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• v.19 no.4
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• pp.322-328
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• 2021

This study was carried out to evaluate potential of Hypsizygus marmoreus (brown cultivar) as a functional food and drug materials. H. marmoreus were divided into pileus and stipe and extracted in hot water and 80% ethanol. The total polyphenol content was highest in the hot water extracts (pileus 17.15±0.19 mg of GAE g, stipe 7.37±0.16 mg of GAE/g) and pileus compared to the ethanol extracts (pileus 10.23±0.14 mg of GAE/g, stipe 3.76.±0.19 mg of GAE/g) and stipe. Also, hot water extracts of pileus from H. marmoreus (brown cultivar) was more effective DPPH, ABTS, ORAC value, reducing power than ethanol extracts and stipe extracts. The pileus and stipe extracts were confirmed to be non-cytotoxic in the mouse macrophage cell line RAW 264.7 determined by WST-1 (4-[3-(4-iodophenyl)-2-(4-nitrophenyl)-2H-5-tetrazolio]-1,3-benzene disulphonate) assay. Overall, extracts of H. marmoreus (brown cultivar) was higher antioxidant activity than other mushrooms, and no cytotoxicity. Therefore, H. marmoreus (brown cultivar) showed potential as a functional food and drug materials. The brown cultivar of H. marmoreus have higher antioxidant activity than white cultivar, H. marmoreus seem to have different antioxidant activity depending on the cultivar.

• The Korean Journal of Pesticide Science
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• v.14 no.4
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• pp.332-338
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• 2010

Degradation characteristics of insecticide diazinon in upland and paddy soils under laboratory conditions were investigated to elucidate the effect of raw pig slurry (RPS) and processed pig slurry (PPS) treatment. Soil (20g) was treated with RPS and PPS by standard rate, double rate and triple rate before treating with diazinon (0.5mg/kg level) and incubating at ($25{\pm}2^{\circ}C$) for 60 days. The half-lives of diazinon in the untreated upland and paddy soil were about 28 and 22 days respectively. The degradation rate of diazinon was faster by $5.0{\pm}1.2$ days in the paddy soil than in the upland soil independent of fertilizer types. This result indicates that soil moisture content affects the half-life of diazinon probably by hydrolysis. Degradation of diazinon was faster in RPS treatment soil than in PPS treatment soil. The more amount of fertilizers were treated, the more rapidly diazinon degraded regardless of fertilizers and soil types. Based on the results obtained, degradation of diazinon in soil was definitely influenced by soil water contents and treatment of those fertilizers.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.273-278
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• 2007

Recently, the demand for the powdered products to process raw grains and vegetables has been expanded, and the growth possibility of their fields(markets) in the future will be highly valued with the westernization of living environment and the change of the dietary life. We have bought and analyzed the 111 products of raw grains and vegetables from the large-sized marts, markets and internet orders from March to October 2006. The rate of moisture content was $1.7{\sim}12.5%$. We also found out that the foods over 10% moisture content was 8 of those samples we bought or collected. Their ash rates were averagely $0.3{\sim}8.6%$. The number of those foods that the alien substances were detected was 2. The tar pigments, artificial sweeteners and sulfur dioxides of components that contained food additives were not detected. Each detection range of Cadmium, Lead and Arsenic of the injurious heavy metals was non-detectable $(nd){\sim}0.55,\;nd{\sim}4.52,\;nd{\sim}0.10mg/kg$, while the average detection content were 0.08, 0.48, 0.01 mg/kg. By investigating the contamination degree of the microflora, we discovered that the number of the aerobic plate count, B. cereus over 1,000 cfu/g and C. perfringens over 100 cfu/g was 36 (32.4%), 9 (8.1%) and zero, and that the whole sanitation condition of the products of powdered raw grains and vegetables circulated in the market was not so good.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.178-185
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• 2016

This study was designed to develop and to qualify a coffee alternative beverage using a mixture of coffee beans and roasted black beans (Rhynchosia nulubilis). Therefore, the total isoflavone content (TIC), total phenol content (TPC), antioxidant activity, anti-inflammatory activity, NFATc1 (Nuclear factor of activated T-cells c1) expression in RANKL (receptor activator of nuclear factor kappa-B ligand)-stimulated RAW264.7 cells and sensory evaluation were measured for 5 different Cb (coffee bean)-RoS (roasted seomoktae) mixture extracts (Cb100RoS0, Cb75RoS25, Cb50RoS50, Cb25RoS75, and Cb0RoS100). Cb0RoS100 had the highest TIC ($516.83{\pm}36.61mg/100g$) and TPC ($18.11{\pm}1.77mg$ TAE/100 g) along with the highest antioxidant activity as measured by DPPH radical scavenging activity ($73.55{\pm}8.11%$) and ABTS radical scavenging activity ($63.27{\pm}7.27%$). Also, Cb0RoS100 showed the highest anti-inflammatory activity as measured by NO production ($13.57{\pm}2.21{\mu}M$) and PGE2 production ($3.25{\pm}0.21ng/mL$). The more the RoS ratio was increased in the mixtures of Cb-RoS, the more the NFATc1 protein expression was decreased in RANKL-stimulated RAW264.7 cells. In case of sensory evaluation, Cb50RoS50 had the highest scores for flavor, delicate flavor and overall quality, which were similar to those in Cb alone (Cb100RoS0). We suggest that the use of RoS replacement instead of Cb in/as a coffee alternative beverage may help to reduce the risk of caffeine-related bone loss and/or bone disease by effectively blocking NFATc1 expression in RANKL-stimulated RAW264.7 cells compared with Cb alone.

• Journal of Korean Society on Water Environment
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• v.25 no.5
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• pp.661-666
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• 2009

In this study, total organic carbon (TOC) and potassium permanganate ($KMnO_4$) demand were examined for raw and finished tap water and the range of $KMnO_4$ demand in drinking water was investigated. By analyzing the relationship between TOC and $KMnO_4$ demand, the applicability of TOC as a drinking water standard and its regulation level was proposed. The average $KMnO_4$ demand was 1.3 mg/L in 4,638 samples from finished drinking water, tap water and finished water from small facilities. $KMnO_4$ demand of 95% of samples was 2.9 mg/L which was 29% of the drinking water standard (10 mg/L). At 12 major drinking water treatment plants, the average $KMnO_4$ demand in July and August was 8.1 and 2.4 mg/L for raw and finished water, respectively. TOC in July and August was 2.0 and 1.15 mg/L for raw and finished water, respectively. The correlation coefficient between $KMnO_4$ demand and TOC was as high as 0.8 in both raw and finished water and $KMnO_4$ demand was twice of TOC in finished water. Because the correlation coefficient and ratio between $KMnO_4$ demand and TOC varied according to season and the characteristics of raw water, it would be difficult to establish TOC standard just from the ratio of $KMnO_4$ demand to TOC. However, it is possible to set the TOC range based on the accumulated $KMnO_4$ demand data or from the satisfactory correlation results. Then, it would be reasonable to establish TOC standard level as 4 ~ 5 mg/L.

• Food Science and Preservation
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• v.23 no.5
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• pp.704-710
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• 2016

This study was conducted to investigate the antibacterial activities and sensory properties of a sauce containing tea extract and garlic vineger against raw fish. The sauce was evaluated antibacterial activity against Vibrio parahaemolyticus and Vibrio vulnificus which is considered as one of the major food borne pathogens. As a result, the sauce inhibited the growth of V. parahaemolyticus and V. vulnificus distinctly. In addition, the sauce with soy sauce and Kochujang showed the restricted growth of Vibrio parahaemolyticus and Vibrio vulnificus in sliced raw flatfish. Sensory evaluations were measured by 7-point hedonic scale using sliced raw flatfish with the sauce mixed with Kochujang and soy sauce. The score of texture in the sauce with Kochujang was significantly higher than that of regular Chokochujang (p<0.05). Moreover, total preference including appearance, texture, aroma and taste were significantly higher in the sauce with soy sauce than those of regular soy sauce (p<0.05). Consequently, the soy sauce with tea extract and garlic vinegar may enhance the satisfaction of consumer and antimicrobial activity that against V. parahaemolyticus and V. vulnificus, resulting in potential reduction the outbreaks of food borne pathogens.

• Journal of Conservation Science
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• v.35 no.5
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• pp.508-517
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• 2019

This study analyzed on alloys and by-product samples produced through the reproduction experiment of bronze mirror with geometric designs. The alloy ratio used in the first and second reproduction experiments was based on the analysis results of bronze mirror with geometric designs(Cu 61.68%, Sn 32.25%, Pb 5.46%) which is the national treasure No. 141. As a result of portable X-ray fluorescence analysis on the raw materials used in the reproduction experiment, the contents of copper raw materials were 98.85 wt% for Cu, tin raw materials were 99.03 wt% for Sn, and lead raw materials were 70.19 wt% for Pb, and 21.81 wt% for Sn. Sn and Pb were added 5 wt% more considering the evaporation amount of tin and lead during alloy melting. The result produced by the first reproduction experiment were 58.75 wt% for Cu, 36.87 wt% for Sn, 4.39 wt% for Pb, and the other result produced by the second reproduction experiment were 58.66 wt% for Cu, 35.89 wt% for Sn, and 5.50 wt% for Pb. The composition of the components was about 3.00 wt% in Cu and Sn respectively, and the microstructure was similar to the previous studies because the δ phase was observed mainly. The results of this study will be used as basic data for the materialistic characteristics of ancient bronze mirror in the future.

• Journal of the Korean Wood Science and Technology
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• v.29 no.3
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• pp.59-67
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• 2001

Rice husk flours were analyzed by chemical composition and thermogravimetric methods in nitrogen atmosphere to discuss its feasibility as a raw material for manufacturing agricultural lignocellulosic fiber-thermoplastic polymer composite. It was revealed in the chemical composition analysis that rice husk flour was composed of moisture, 5.0%; lignin, 21.6%; holocellulose, 60.8%; ash, 12.6%. In the thermogravimetric analysis (TGA), thermal decomposition behavior of rice husk flour from room temperature to $350^{\circ}C$ was similar to that of wood flour, but rice husk flour was more thermally stable from 350 to $800^{\circ}C$ than wood flour because of higher silica content in the rice husk flour and smaller particle size of rice husk flour. The activation energy of thermal decomposition was evaluated using Flynn & Wall expression. As the thermal decomposition proceeded in rice husk flour, the activation energy of thermal decomposition appeared almost constant up to ${\alpha}=0.25$, but thereafter increased. Activation energy of thermal decomposition in wood flour, however, decreased steeply up to ${\alpha}=0.3$, but thereafter remained almost constant. From the results, rice husk flour was thought be a substitute for wood flour in manufacturing agricultural lignocellulosic fiber-thermoplastic polymer composite in the aspect of thermal decomposition.

• Journal of Korean Society on Water Environment
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• v.25 no.2
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• pp.205-211
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• 2009

In this study, the membrane filter method was compared to the MPN method for the analysis of total coliforms from raw water using raw test waters and controls including 6 standard strains of coliforms, and the various factors were analyzed on the detection of general and fecal origin coliforms. The range of error rate for the detection of 5 standard strains using the membrane filter and the MPN methods was 0 to 6% and 45 to 133%, respectively. The error rate of the membrane filter method was lower than that of the MPN method. The membrane filter method (m-Endo) showed 10% (11 out of 111) of difference for the detection sensitivity of coliforms isolated from raw water compared to the MPN method (BGLB). The membrane filter method was less affected by the factors including temperature, turbidity, charcoals of powder form, contamination, and reverse pressure. In conclusion, the membrane filter method is a better method for the analysis of total coliforms from raw water than the MPN method, considering the accuracy of detection and the tolerance to various experimental factors.

• Journal of Microbiology and Biotechnology
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• v.26 no.3
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• pp.469-476
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• 2016

This study was undertaken to evaluate the immunomodulatory effect of dead nano-sized Lactobacillus plantarum (nLp) in RAW 264.7 cells and murine primary splenocytes. nLp is a dead, shrunken, processed form of L. plantarum nF1 isolated from kimchi (a traditional Korean fermented cabbage) and is less than 1 μm in size. It was found that nLp treatment stimulated nitric oxide (NO) production more in RAW 264.7 macrophages than pure live L. plantarum (pLp), and that the stimulatory properties were probably largely derived from its cell wall. In addition, nLp induced murine splenocyte proliferation more so than pLp; in particular, a high dose of nLp (1.0 × 10¹¹ CFU/ml) stimulated proliferation as much as lipopolysaccharide at 2 μg/ml. Moreover, according to our cytokine profile results in splenocytes, nLp treatment promoted Th1 (TNF-α, IL-12 p70) responses rather than Th2 (IL-4, IL-5) responses and also increased Th17 (IL-6, IL-17A) responses. Thus, nLp stimulated NO release in RAW 264.7 cells and induced splenocyte proliferation more so than pLp and stimulated Th1 and Th17 cytokine production. These findings suggested that dead nLp has potential use as a functional food ingredient to improve the immune response, and especially as a means of inducing Th1/Th17 immune responses.