• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.421-429
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• 2009

The purpose of this study was to analyze the eating habits and food intake patterns to elucidate the relationship between on blood lipid levels. The subjects based on the nutrition counseling data of medical health examination. The subjects were 774 adults(448 males and 326 females). Survey samples were divided by age $65\leq$ years. The subjects were 774 adults(448 males and 327 females). Survey samples were divided by age $65\leq$ years. Blood samples were analyzed for total cholesterol (TC), triglycerides(TG), LDL-cholesterol. The results showed there were significant difference frequency of overeating meal and total cholesterol(p<0.05), meal frequency, regularity of meals, frequency of meal out, eating breakfast, speed of meal et eating habits and blood lipid levels not significant difference. However, food intake patterns were significant difference in some kind of food such butter and cream bakery but there were not significant relationships between eggs, cod roe, Chinese foods, fried foods, Gal-bi-tang, Sun-ji-soup and blood lipid levels. Eating habits and food intake patterns was do not seem to be cause for blood lipid level in Korean elderly.

• Proceedings of the Korean Society of Sericultural Science Conference
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• 2003.10a
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• pp.50-52
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• 2003

Mulberry containing many bioactive components is very useful as functional food resource. Mulberry leaf ice cream, mulberry leaf tea, mulberry noodle, mulberry fruit jam, mulberry wine etc. have been developed in Korea. Because mulberry fruit has abundant natural pigments belonging to anthocyanins, we can expect their therapeutic and physiological effects. However, there are few reports about mulberry seed. So we studied on fatty acids of mulberry seed for the purpose of increasing the functional utilization of mulberry fruit. (omitted)

• The Korean Journal of Mycology
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• v.47 no.3
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• pp.271-274
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• 2019

Between August and September 2017, zonate leaf spots with severe defoliation were observed on Parthenocissus tricuspidata in Gimcheon, Korea. The initial symptoms included water-soaked, gray to grayish brown, circular or irregular-shaped leaf spots. As the disease progressed, the spots enlarged, coalesced, and became cream-colored with characteristic target-shaped rings, leading to leaf blight and premature defoliation. Based on cultural and morphological characteristics, the fungus associated with the symptoms was identified as Grovesinia moricola. The identity of this fungus was confirmed by analyzing sequences of the internal transcribed spacer region of ribosomal DNA. The pathogenicity of the isolate was demonstrated by artificial inoculation. To our knowledge, this is the first report of G. moricola occurring on P. tricuspidata globally as well as in Korea.

• Journal of the Korean Applied Science and Technology
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• v.37 no.5
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• pp.1138-1150
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• 2020

In this study, an experiment was conducted to develop a sunscreen with antioxidant effects by simultaneously investigating the antioxidant and UV protection capabilities of various plant extracts. First, to investigate the UV-blocking ability of 33 kinds of plant extracts, the absorbance spectrum between the UV wavelength of 280 to 400 nm was investigated. Arrowroot, graviola, wheat sprout, sangbaek skin, thorn meal, lacquer, etc. 11 species were selected. The total polyphenol content, total flavonoid content, and DPPH radical scavenging activity of the selected plant extracts are measured to examine the degree of antioxidant activity, and from this, it is a plant extract that has excellent UV protection and antioxidant activity at the same time. The species was selected. A gel-shaped cream is prepared by mixing the selected gold, hops, and licorice extracts in a ratio of 1:1:1, and the UV protection effect of this cream is measured when the cultured cells are irradiated with UV rays. Determined by the method. As a result of the study, it was confirmed that the selected mixture of plant extracts complemented each other in terms of ultraviolet absorption ability and increased cell damage protection effect. Through these results, it was confirmed that it was possible to develop a sunscreen with an antioxidant effect if the antioxidant and sunscreen capabilities of various plant extracts were determined at the same time.

• Journal of Ginseng Research
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• v.30 no.4
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• pp.194-198
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• 2006

The effects of red ginseng (RG) on the changes of ultraviolet (UV) light B radiation-induced apoptotic sun-burn cell (SBC) and epidermal ATPase-positive dendritic cell (DC) in SKH 1-hr or ICR mouse were investigated. The mice were treated with UVB ($200mJ/cm^2$) and were sacrificed 24 hours later. RG (50 mg/kg of body weight) or vehicle (saline) was given i.p. at 36 and 12 hours before irradiation, and 30 minutes after irradiation. RG cream (0.2%) or cream base (vehicle) was also topically treated at 24 hours and 15 minutes before irradiation, and immediately after irradiation. The skin of SKH 1-hr mouse prepared from the back of untreated mice exhibited about 0.3 SBC/cm length of epidermis, and 24 hours after UV irradiation, the applied areas show an increased number of SBCs. But the frequency of UVB-induced SBC formation was significantly reduced by intraperitoneal injection of RG extract. The numbers of DC in normal ICR mouse were $628.00{\pm}51.56\;or\;663.20{\pm}62.58\;per\;mm^2$ of ear epidermis. By 1 day after UVB treatment, the number of ATPase-positive $cells/mm^2$ were decreased by 39.0% or 27.1% in i.p. or topical application group with vehicle. The frequency of UVB ($200mJ/cm^2$)-induced DC decrease was reduced by treatment of RG as 31.3% in i.p. group and 22.4% in topical application group compared with the irradiation control group. The results presented herein that RG administration could reduce the extent of skill damages produced by UVB.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.91-101
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• 2014

This study examines ice cream products with higher preference as dessert food using Tarak which is Korean traditional fermented milk (sherbet 1 kind, ice milk 2 kinds(IM-2, IM-4), ice cream 1 kind (IC-6)), and investigates the quality characteristics of each Tarak ice cream. For viscosity of the mix for Tarak ice creams, sherbet showed the lowest, and IC-6 showed the highest, significantly. For overrun, at 10 minutes, IC-6 with high milk fat content showed a higher value, and at the final 30 minutes, there was no significant difference among all samples. For melting point, IC-6 showed the highest and sherbet showed the lowest. For number of lactic acid bacteria, sherbet showed 7.32 Log CFU/g and IM-2, IM-4 and IM-6 showed 8.35~8.49 Log CFU/g, not showing significant difference. For sensory test of Tarak ice creams, IC-6 showed milk flavor highest, 4.10, and for sourness, sherbet showed 4.20 and IM-2 showed 4.10. For sweet taste, IC-6 showed the highest 5.05, and for bitter, IC-6 showed the lowest, 1.65. For the degree of creaminess, IC-6 was assessed significantly higher as 4.60 and body sense was also assessed higher as 5.05. For acceptance of appearance, taste, flavor and texture, IC-6 was assessed significantly higher than the other samples and for overall acceptability, IC-6 was assessed the highest at 5.15, sherbet showed 3.75, IM-2 showed 3.05 and IM-4 showed 2.50. This suggests that for Tarak ice creams, sensory preference of ice creams with high milk fat content or sherbet with non milk fat content is high.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.209-217
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• 2007

The purpose of this study was to analyze food intake patterns of individuals by age group. based on the nutrition counseling data from medical health examinations. The subjects were 5811 adults(3258 males and 2553 females) who had undergone comprehensive medical testing in Gyeonggi area, and were evaluated from January 1, 2005 to December 31, 2005. The survey samples were divided by age group: 30>, 30${\sim}$39, 40${\sim}$49, 50${\sim}$59, 60${\sim}$69, 70${\leq}$ years. The subjects were composed 56.1% male and 43.9% female. The results showed significant differences between the group for their intakes of several foods such as Seolleongtang, Samgyetang, canned foods, butter and cream bakery items, vegetables cereals and grain products but eggs, cod roe, kim-chi, salted pickled fish and seaweed showed no significant differences. As a result, nutritional imbalances among these age groups are expected for the future. In conclusion, this study showed there are age-related variations in the dietary patterns and age-specific nutritional education programs on adequate food intake are required.

• Tuberculosis and Respiratory Diseases
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• v.75 no.6
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• pp.260-263
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• 2013

Invasive aspergillosis has emerged as a major cause of life-threatening infections in immunocompromised patients. Recently, patients with chronic obstructive pulmonary disease, who have been receiving corticosteroids for a long period, and immunocompetent patients in the intensive care unit have been identified as nontraditional hosts at risk for invasive aspergillosis. Here, we report a case of invasive pulmonary aspergillosis after influenza in an immunocompetent patient. The patient's symptoms were nonspecific, and the patient was unresponsive to treatments for pulmonary bacterial infection. Bronchoscopy revealed mucosa hyperemia, and wide, raised and cream-colored plaques throughout the trachea and both the main bronchi. Histologic examination revealed aspergillosis. The patient recovered quickly when treated systemically with voriconazole, although the reported mortality rates for aspergillosis are extremely high. This study showed that invasive aspergillosis should be considered in immunocompetent patients who are unresponsive to antibiotic treatments; further, early extensive use of all available diagnostic tools, especially bronchoscopy, is mandatory.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.531-537
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• 2016

In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses to establish the standard for the allowable range of food preservatives content in cheese. 8 kinds of domestic precheeses (n=104), 16 kinds of domestic cured cheeses (n=204) and 40 kinds of imported cheeses (n=74) were collected. Each domestic cheese was aged for a suitable number of months and stored for 2 mon at 5℃ and 10℃. No preservatives were detected in domestic soft and fresh cheeses, except cream cheese. In case of semi-hard cheeses, 2-5 mg/kg of benzoic acid was detected after 1-2 mon of aging. In imported cheeses, only benzoic acid and propionic acid were detected. The average benzoic acid and propionic acid contents in semi-hard cheese were 8.73 mg/kg and 18.78 mg/kg, respectively. Specifically, 1.16 mg/kg and 6.80 mg/kg of benzoic acid and propionic acid, respectively, were contained in soft cheese, 3.27 mg/kg and 2.84 mg/kg, respectively, in fresh cheese, 1.87 mg/kg and not detected, respectively, in hard cheese, and 2.07 mg/kg and 182.26 mg/kg, respectively, in blended processed cheese.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.540-546
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• 2007

Bakery food items distributed in Chung-cheong province Daejeon, Cheonan, and Cheongju) were studied to determine their contents of total crude fat and trans fatty acids (TFA). After fat extraction by the Folch method, methylation was carried out to analyze the fatty acid compositions by GC, using a SP-2560 column and flame ionization detector. The total fat contents of the foods were in the approximate range of 2$\sim$34%. The total fat contents of the items were as follows: whipping cream cake : 0.03$\sim$1.31 (g/100 g food), pastries = 0.21$\sim$2.64 (g/100 g food), cream puff = 0.09$\sim$0.43 (g/100 g food), croquette = 0.22$\sim$1.99 (g/100 g food), and glutinous rice doughnut = 0.03$\sim$0.38 (g/100 g food).