• Korean journal of food and cookery science
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• v.31 no.2
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• pp.175-184
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• 2015

The purpose of this study was to determine the optimal mixing ratio of Agaricus blazei Murill powder and butter in the preparation of cookies. The experimental design utilized herein was based on central composite design for response surface methodology, which included 10 experimental points, including 2 replicates for Agaricus blazei Murill and butter. The physical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final mixed product. The spread ratio increased significantly with an increase in Agaricus blazei Murill powder and butter (p<0.05). The response surface methodology was applied to evaluate the effect of Agaricus blazei Murill powder and butter on cookie moisture and color (L, a) (p<0.001). Sensory evaluation showed significant values for color (p<0.05), flavor (p<0.05), texture (p<0.05) and overall quality (p<0.01) in the predicted model. The optimum formulation by numerical and graphical methods was calculated as follows: Agaricus blazei Murill powder 3.63 g, butter 55.37 g.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.707-716
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• 2010

Germinated brown rice is a useful material that contains natural nutrients and biologically active substances. This study was conducted to develop a optimal composite recipe for functional germinated brown rice cookie with added spinach (spinacia oleracea L) powder and with high preference in all age groups. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for spinach, sugar, and butter. The physical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of spread ratio decreased significantly with increases in spinach powder, sugar, and butter(p<0.01). L value shows that lightness decreased significantly with an increase in sugar(p<0.05), but the a and b values were not significant. Sensory evaluation found significant values for color(p<0.05), flavor(p<0.05), texture(p<0.05) and overall quality(p<0.05) in the predicted model. The optimum formulation by the numerical and graphical methods was calculated as follows: spinach powder 3 g, sugar 35.5 g butter 54.4 g.

• Korean Journal of Clinical Laboratory Science
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• v.45 no.3
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• pp.114-119
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• 2013

Potassium is essential for the proper functioning of the ears. The inner ear's endolymph differs from all other extracellular fluids (in its positive potential) and in the ionic compositions in the various parts of the endolymphatic space. Ion concentration of the endolymph is 150 mM of potassium, which is comparable to the concentrations in other organs. Cisplatin (cis-diamminedichloroplatinum II: CDDP) is one of the most effective anticancer drugs, widely used against various tumors. However, its clinical use is limited by the onset of severe side effects, including ototoxicity and nephrotoxicity. For ototoxicity, a number of evidences in cytotoxic mechanism of cisplatin, including perturbation of redox status, increase in lipid peroxydation, and formation of DNA adduct, have been suggested. Therefore, in this study, the author investigated the relationship between the potassium ions on cisplatin-induced cytotoxicity in HEI-OC1 cells associated with reactive oxygen species (ROS). KCNE1 gene expression by the concentration of intracellular potassium appeared in the plasma membrane and increased the concentration of intracellular potassium. Cisplatin decreased the viability of HEI-OC1 cells, but the KCNE1 gene increased. Also, the KCNE1 gene significantly suppressed generation of intracellular ROS by cisplatin. Western blot analysis showed that the KCNE1 gene increased phase II detoxification enzymes markers such as superoxide dismutase 1 (SOD1), superoxide dismutase (SOD2), NAD(P)H:quinine oxidoreductases (NQO1), which were associated with the scavenger of ROS. These results suggest that the KCNE1 gene for intracellular potassium concentration ultimately prevents ROS generation from cisplatin and further contributes to protect auditory sensory hair cells from ROS produced by cisplatin.

• Food Science and Preservation
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• v.12 no.1
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• pp.8-16
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• 2005

To develop natural antimicrobial agents for extending the self-life of Kimchi, the effect of botanical antimicrobial agent-citrus products(BAAC) on microorganisms related to Kimchi spoilage was investigated. The inhibitory effect of BAAC on microorganisms related to Kimchi spoilage was increased according to the concentration of BAAC. Antimicrobial activities of BAAC against microoiganisms related to Kimchi spoilage were remarkably high. The effect of BAAC on the cellular membrane function of microorganisms showed the perturbation of cells in the presence of BAAC. Direct isualization of microbial cells by using both transmission md scanning electron microscope showed microbial cell membrane was destroyed by treating with BAAC. It could be confirmed that BAAC completely inhibit the growth of the test strains. The pH of BAAC-added Kimchi was a little higher than that of the control through the fermentation period. Titratable acidify, vitamin C and viable cells in BAAC-added Kimchi were changed more slowly than those in the control. Sensory evaluation did not show any significant difference between $0.01\%$ BAAC-added Kimchi and the control that showed the best palatabilities during fermentation.