• Journal of Food Hygiene and Safety
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• v.21 no.1
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• pp.9-13
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• 2006

In this study the expression of the sweetness by using threshold value and effects of salt addition on the sweetness was carried out in model system. Threshold value was 0.4% in sucrose solution and was 0.75-0.80% in the mixture of sweeteners such as low glutinous starch syrup and reduced starch syrup with sucrose solution. The equation between mixture of sweeteners and relative sweetness ($0-20^{\circ}Brix$) on sucrose was induced. The sweetness of red bean paste prepared with low glutinous starch syrup and reduced starch syrup were estimated as 32.78-34.32 by using threshold value, and those lower than 55 of red bean paste prepared with sucrose alone. The synergistic effect of sweetness was observed when 0.05% salt in sugar solution (2.0%) and 0.2% salt in red bean paste were added, respectively. It showed that the addition of salt could be increase the degree of sweetness and decrease the quantity of sweeteners.

• Journal of Food Hygiene and Safety
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• v.21 no.1
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• pp.36-40
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• 2006

This study was conducted to investigate the effects of hot spring water against the survival of food-borne and pathogenic microorganisms. Staphylococcus aureus, Bacillus cereus, and Escherichia coli, which are food-borne microorganisms, Candida albicans and Trichophyton mentagrophytes, which are skin disease pathogens, and Helicobacter pylori, gastritis inducing microorganism, were tested. The content of fluoride in tested hot spring water is 14.1 mg/L, which is higher than the standard of safe for drinking water 1.5 mg/L, but the results on 48 other items were up to the standard. Hot spring water didn't show the bactericidal effects against food-borne microorganisms, C. albicans, and H. pylori tested. However, the viable cell populations of B. cereus and T. mentagrophytes were decreased, which were depends on the temperature of hot spring water. From these results, we confirmed that hot spring water didn't show the bactericidal effects against food-borne microorganisms, skin disease pathogens, and gastritis inducing microorganism, but the growth of some microorganisms were inhibited by high temperature ($41^{\circ}C$).

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.234-240
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• 2013

This test was performed to evaluate the bactericidal efficacy of Fumagari OPP$^{(R)}$, fumigation disinfectant, containing 20% ortho-phenylphenol against Escherichia coli (E. coli) and Salmonella typhimurium (S. typhimurium). In preliminary tests, both E. coli and S. typhimurium working culture suspension number (N value) was $4.0{\times}10^8$ CFU/mL. And all of the colony numbers on the carriers exposed the fumigant (n1, n2, n3) were higher than 0.5N1 (the number of bacterial test suspentions by pour plate method), 0.5N2 (the number of bacterial test suspentions by filter membrane method) and 0.5N1, respectively. In addition, the mean number of bacteria recovered on the control-carriers (T value) was $3.4{\times}10^6$ CFU/mL. In the bactericidal effect of the fumigant, the reduction number of S. typhimurium and E. coli (d value) was 5.26 and 5.64 logCFU/mL, respectively. According to the French standard for the fumigant, the d value for the effective bactericidal fumigant should be over than 5 logCFU/mL. With the results of this study, Fumagari OPP$^{(R)}$ has an effective bactericidal activity, then the fumigant can be applied to disinfect food materials and kitchen appliances contaminated with pathogenic bacteria.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.463-467
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• 2005

To reduce salt content in Korean traditional kochujang, horseradish powder (1.2%, w/w) was added to kochujang with 4-10% salt, and its microbial characteristics, enzyme activities, and gas formation in kochujang were evaluated during fermentation far 120 days at $25^{\circ}C$. All treatments of kochujang had no effects on total viable bacterial numbers, which kept constant level, during fermentation (7.32-8.765 log CFU/g). Yeast numbers did not change under all treatments up to 90 days of fermentation, then decreased thereafter, ${\alpha}$-Amylase and ${\beta}$-amylase, and neutral- and acid-pretense activities of kochujang added with horseradish powder were higher than those of control group. ${\beta}$-Amylase activity of kochujang increased in proportion to salt concentration. Total accumulative volume of gas produced during fermentation of kochujang without horseradish powder was 5,892 mL/pack then decreased to 121-347mL/pack with low-salted kochujang (salt 4%, 6%) added with horseradish powder, Major gas produced was $CO_{2}(74-80%)$. Results indicate salt contents of kochujang could be lowered up to 6% by addition of horseradish powder without gas formation and quality alteration.

• Korean Journal of Pharmacognosy
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• v.42 no.4
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• pp.309-316
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• 2011

Fatty liver disease refers to a range of disorders associated with fatty liver, which occur in excessive eating, evident infection or significant consumption of alcohol. This study was to investigate the effects of water and ethanol extracts of Triticum aestivum young leaf on lipid metabolism and accumulation in liver of mice fed with high-fat diet. Male C57BL/6 mice were divided into normal diet group, high fat diet (HFD) group, high fat diet group administrated with 200 mg/kg/day of T. aestivum water extract (HFD-TAWE) and high-fat group administrated with 200 mg/kg/day of T. aestivum ethanol extract (HFD-TAEE). TAWE and TAEE were administrated orally for 5 weeks once at the same time point. Both TAWE and TAEE significantly reduced body weight, food intake and liver tissue weight, which were augmented in high fat-fed mice. The serum levels of triglyceride, total and LDL-cholesterol also were significantly attenuated in both HFD-TAWE and HFD-TAEE groups compared to the HFD group. Moreover, administration of HFD-TAWE or HFD-TAEE reduced the lipid accumulation in liver tissue of mice fed with high fat diet. Levels of total lipids and triglyceride in liver tissues also was significantly reduced in HFDTAWE and HFD-TAEE groups compared to HFD group. The activities of serum ALT and AST revealed in HFD group were remarkedly decreased in HFD-TAEE groups. These results indicate that both water and ethanol extract of T. aestivum may improve the lipid accumulation in liver as well as lipid metabolism in serum, and that in particular, the ethanol extract of T. aestivum may has the potent anti-hyperlipidemic effect, suggesting that it may be a useful candidate for the therapy preventing fatty liver diseases.

• Journal of Plant Biotechnology
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• v.44 no.4
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• pp.448-453
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• 2017

This study was carried out to find culture materials (explant parts) and medium components (medium type, sucrose and $NaH_2PO_4$ concentration) for in vitro propagation of Osmunda cinnamomea var. forkiensis sporophyte. The results of study: chopped segments of leaf blades, stipes, rhizomes and roots were cultured on a 1/2MS medium supplemented with 0.1% activated charcoal. Among these explant types, only the rhizome segments produced young sporophyte, regenerating vigorously on a 1/8MS medium. Adjusting the sucrose concentration to 2% and supplement to $50mg{\cdot}L^{-1}\;NaH_2PO_4$ in the 1/8MS medium proved to be more efficient for plant regeneration. Consequently, the addition of 0.1% activated charcoal to a modified 1/8MS medium (2% sucrose, $50mg{\cdot}L^{-1}\;NaH_2PO_4$, pH 5.8 and 0.8% agar) yielded the highest sporophyte regeneration.

• Journal of Applied Biological Chemistry
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• v.53 no.2
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• pp.91-98
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• 2010

This study was aimed to investigate the contents of flavonoids and the biological activity of fermented beverage of medical plants, DeulBit (DB). 50 g of Cassia semen (Cassia tora L.), 50 g of Omija (Schisandra chinensis Baillon.), 50 g of Gugija (Lycium chinense Mill), 50g of Menthae herba, 75 g of Chrysanthemum indicum Linne, 25 g of Dioscorea batatas, 5 g of Lindera obtusiloba Blume, 150 g of Polygonatum odoratum, 25 g of Glycyrrhiza uralensis, 25 g of Acanthopanacis cortex, 100 g of green tea (Camellia sinensis), and 100 g of Laminaria japonica was fermented with sucrose ($50.0{\sim}60.0^{\circ}Brix$.) and 0.5% of deep sea water in 10 L of distilled water for six months at room temperature. Total flavonoids contents of DB was calculated to $3.4{\pm}0.5\;{\mu}g/g$ and antioxidative activity of DB was measured by using DPPH radical scavenging and SOD-like activity. DPPH radical scavenging and SOD-like activity of DB was 96% and 29% at 100% of DB, respectively. In addition, DB indicated about 88% and 66% of the xanthine oxidase and angiotensin converting enzyme inhibitory activities at 1% and 10% of DB, respectively and showed fibrinolytic activity. Nitric oxide (NO) synthesis was increased to 15 times by addition of DB. In addition, NO productions of the macrophages RAW264.7 cells stimulated with lipopolysaccharide (LPS) were reduced to 40.4% by addition of DB. These results suggested that DB is significant role for antioxidative and fibrinolytic activity, and have the strong xanthine oxidase and angiotensin converting enzyme inhibitory activities.

• The Korean Journal of Pesticide Science
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• v.14 no.4
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• pp.339-346
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• 2010

The acute toxicity test of high bio-active plant essential oils was conducted with Lavender, Lemon eucalyptus and Cassia oils selected to develop environment-friendly insecticides. The results of acute oral toxicity using rats showed that $LD_{50}$ of over 2,000 mg/kg bw for Lavender, Lemon eucalyptus and Cassia oils. The calculated acute dermal $LD_{50}$ value of all testing materials was over 4,000 mg/kg bw. The Skin irritation test indicated that Lavender and Lemon eucalyptus oil have no irritation while Cassia oil has a moderate irritation. For the Eye Irritation test, the result showed no irritation for Lavender and Lemon Eucalyptus oil and irritation for Cassia oils. However, the irritation was not showed for Eye Irritationwashing test of Cassia oil. Consequently, the Lavender and Lemon eucalyptus oils were showed to be low in toxicity whereas Cassia oil indicated to cause a moderate irritation on the skin and eyes.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.33 no.2
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• pp.103-111
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• 2011

Purpose: Choukroun's platelet-rich-fibrin (PRF) is composed of platelets, white blood cells and fibrin matrix. It does not induce enough bone formation by itself but it can improve bone formation with calcium. Silk fibroin does not cause inflammatory reactions because it is bio-compatible and degradable. The purpose of this study was to exam the bone formation when a combination of Choukroun's PRF and silk fibroin was used. Methods: In this study, cell reactions to silk powder with differing molecular weights was first tested to select the appropriate silk powder. Then we applied these bone graft materials on defects of skull and in a peri-implant bony defect model in New Zealand rabbits. The results between the experimental and control s (non-grafted) group were analyzed. Results: The small sized silk fibroin powder showed increased cellular proliferation for bone-regeneration. There was no statistically significant difference between the experimental group and the control group at 6 weeks, but more new bone formation was observed in the combination graft group at 12 weeks (P<0.05). And in the dental implant model, the combination bone graft group showed much improved torque test results, which was statistically significant. Histomorphometric analysis showed more regenerated cortical bone and a higher mean bone to implant in the experimental group. Both were statistically significant. Conclusion: The combination graft of Choukroun's platelet-rich-fibrin (PRF) and silk fibroin powder can successfully restore the bony defects in a skull defected model and a peri-implant bony defects model.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1672-1677
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• 2010

The purpose of this study was to examine the qualities of muffins made with 0.1, 0.5, and 1% of Ecklonia cava hot water extracts (WEC). The muffins containing 0.1, 0.5, and 1% of WEC were acceptable by sensory evaluation such as color, flavor, taste, texture, and overall acceptability. The moisture contents of muffins made with WEC were not significantly different from muffins not containing WEC (control) during the early storage period (p<0.05), whereas after 3 days of storage, the moisture contents of muffins made with WEC were higher than that of control. The total microbial count in muffins made with 1% of WEC decreased as compared to that of control with an increase in storing time. The antioxidative activities, DPPH radical scavenging and superoxide dismutase-like activity of muffins increased with an increase in the concentrations of WEC. These results suggest that the addition of WEC to muffins has a good effect on improving the shelf-life and overall quality.