• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2001.12a
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• pp.170-177
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• 2001

The objective of this study was to improve the qualities of Saengsik (substitute meal formulated with uncooked cereal powder) such as functionality, safety and sensory preference by using Lactic Acid Bacteria (LAB). The optimum formulation of fermented Saengsik (substitute meal) was verified as $40\%$ of fermented brown rice, $13\%$ of fermented job tears, $5\%$ of yellow soybean, $5\%$ of waxy rice, $5\%$ of sorghum, $3\%$ of Seumok bean, $1\%$ of sesame, $3\%$ of barley, $2\%$ of red bean, $5\%$ of prosomillet, $2\%$ of foxtail millet, $9%$ of black rice, $3\%$ of buckwheat, $1\%$ of chestnut, $2\%$ of pumpkin, $3\%$ of peanut. Fermented Saengsik decreased significantly serum glucose in STZ-induced diabetic rats. However, serum lipid levels were not affected by fermented Saengsik. In rats fed with high-fat diet, serum triglyceride level was slightly decreased and the contents of liver triglyceride were significantly decreased by supplementation of fermented Saengsik.

• Journal of Sasang Constitutional Medicine
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• v.30 no.4
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• pp.23-31
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• 2018

Objectives The purpose of this study was to find correlation between food IgG serum and food classification for Sasangin match. Methods We recruited 10 Soeumin, 10 Soyangin, 10 Taeumin. We did a survey about food intake and obtained their blood samples. We detected IgG antigen reaction of 66 different foods using IgG exclusive Microarray assay. Results We found that IgG value of foods were correlated with Sasangin. Pork, shrimp and black tea has showed significant differences by constitution. The IgG response of the food according to the constitution and frequency of intake was found to be significantly correlated with those of banana, chestnut, citrus, milk, mushroom, cucumber, barley, corn, pineapple, honey and abalone. Conclusions The result of this study was partially matched to food classification for Sasangin.

• The Journal of Korean Medical History
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• v.33 no.1
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• pp.31-41
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• 2020

Purpose : This study compares prescriptions in the 1901 edition of the Donguisusebowon (東醫壽世保元) and the 1901 edition of 24 Revised Tae-eum constitution prescriptions (新定太陰人病應用要藥二十四方) (1901PCDT) with medical herbs found in classical texts. This study also examines whether to include patterns which compose medical herbs for the person of Tae-eum constitution (太陰人). Method : The prescriptions for Tae-eum-in in the Shinchukbon and the ingredients of medical herbs of the prescriptions of the Complete Works of Zhang Jingyue (景岳全書), Secret Works of Universal Benefit (廣濟秘笈), Treasured Mirror of Eastern Medicine (東醫寶鑑), Comprised Edition for Formulas (方藥合編), Protecting Essence for Longevity (壽世保元), Introduction to Medicine (醫學入門), New Book for Saving People (濟衆新編 ENGLISH), and Compendium of Local Medicinals and Formulas (鄕藥集成方) were input into a database. The prescriptions were examined and combinations of medical herbs used to treat the person of Tae-eum constitution were noted. Result : Among the prescriptions for the person of Tae-eum constitution, similar examples of the 17 prescriptions of Kudzu Decoction to Relieve the Muscles (葛根解肌湯), Regulate the Stomach and Coordinate the Purity Decoction (調胃升淸湯), Clear the Heart and Lotus Pip Decoction (淸心蓮子湯), Decoction for Stabilizing Asthma with Ephedra (麻黃定喘湯), Profuse Heat and Sparse Cold Decoction (熱多寒少湯), Decoction for Coordinating Qi with Kudzu (葛根承氣湯), Major Decoction for Coordinating Qi with Kudzu (葛根大承氣湯), Minor Decoction for Coordinating Qi with Kudzu (葛根小承氣湯), Decoction for Dispersing the Exterior with Ephedra (麻黃發表湯), Boost the Lung Essence Decoction (補肺元湯), Major Supplementing Decoction with Deer Antler Velvet (鹿茸大補湯), Boosting Black Essence Pill (拱辰黑元丹), Honeylocust Fruit and Rhubarb Decoction (皂角大黃湯), Kudza and Duckweed Decoction (葛根浮萍湯), Sweet Flag and Polygala Powder (石菖蒲遠志散), Liriopis and Polygala Decoction Powder (麥門冬遠志散), and Cattle Gallstone Formula to Clear the Heart (牛黃淸心元) were found in important ancient literature and Dried Chestnut and Holotrichia Decoction (乾栗蠐螬湯) and Dried Chestnut and Tree of Heaven Root Bark Decoction (乾栗樗根皮湯) are the combination originally set by Lee Jema. Conclusion : Because 70.8% of the prescriptions in 1901PCDT could be found in literature which were pervasive in the period of the Joseon Dynasty (the period of Ming and Qing), it corresponds with Lee Jema's view that medical men in the Song, Yuan, and Ming Dynasties disclosed half of the prescriptions for Tae-eum person by studying these texts more.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.39-52
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• 2011

This study examined the types and cooking methods for dasik (traditional pressed sweet), as recorded in 16 old Joseon dynasty (1392-1909) studies. The ingredients used in dasik during the Joseon dynasty were categorized into cereal powders, tree fruits, flower powders, root clods, dry-fish beef powders, and vegetables. In the early, middle, and late eras of the Joseon dynasty, $1^{st}$ set (two, five, and 70 kinds of dasik), $2^{nd}$ set (two, four, and 16 kinds of dasik) were prepared using cereal powders, and during the middle and late eras of the Joseon dynasty one and 22 kinds of dasik were prepared using tree fruits. During the late eras of the Joseon dynasty, seven kinds of dasik were prepared using flower powders, 11 kinds of dasik were prepared using root clods, 12 kinds of dasik were prepared using dry-fish beef powders, and two kinds of dasik were prepared using vegetables. The frequency of the ingredients were in the order of Huek-im (黑荏), Hwang-yul (黃栗), Jin-mal (眞末), Song-wha (松花), and Nok-mal (菉末) during the Joseon dynasty. To prepare dasik, the ingredients were mixed with honey, soy sauce, sesame oil, pepper, and water or ground and shredded to prepare for pressing and for abstract dasik, respectively. The appearance and taste of dasik varied, thereby resulting in nutrient supplementation, as the types of ingredients increased throughout the Joseon dynasty. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.

• Korean Journal Plant Pathology
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• v.13 no.1
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• pp.22-29
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• 1997

Etiological and ecopathological studi88888es on the leaf blight of kiwifruit (Chinese gooseberry), a disease newly found in 1993 in Korea, were carried out in this experiment. The leaf blight symptom was prevalent in the southern area of Chonnam Province where kiwifruits were widely cultivated. The disease occurred from July to fall, causing early defoliation of kiwifruit vines. Small brownish circular or irregular lesions appeared initially on the leaves, starting from the marginal leaf areas, and enlarged. Afterwards small grayish black granules (acervuli) were formed on the lesions. The color of old lesions changed to grayish brown or grayish white. The causal fungus was identified as Pestalotiopsis menezesiana (Bress. & Torr.) Bissett according to its morphological characters and pathogenicity (pathogenic to Chinese gooseberry and grapevine, but not to other hosts of Pestalotiopsis spp.such as tea, apple, persimmon, and chestnut). As P. longiseta and P. neglecta were reported recently in Japan as pathogens causing similar blight symptoms in kiwifruit, P. menezesiana is a new leaf blight pathogen in kiwifruit. Development of the disease was stimulated by wounding, prevailing wind, and drought. The causal fungus was proven to be overwintered in the diseased leaves on the ground surface.

• Journal of Embryo Transfer
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• v.30 no.3
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• pp.183-188
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• 2015

This study analyzed the coat color-related genes of MC1R, ASIP, ECA3-inversion, and STX17 of 1,462 Jeju horses administered by the Jeju Special Self-Governing Province. This was done to investigate the distributional characteristics of coat color-related genes in the Jeju horse group and the changes of its coat color-related genes by generation. The genotype frequency of the MC1R gene of $E^+/E^+$ and $E^+/E^e$ related to black coat color was 0.122 and 0.447, respectively, while $E^e/E^e$ of the chestnut genotype was 0.429. The genotype frequency of the ASIP gene of $A^A/A^A$, $A^A/A^a$, and $A^a/A^a$ was 0.46, 0.448, and 0.091, respectively, where the genotype frequency of $A^a/A^a$ turned out to be relatively low. The To/To and +/To genotype that manifests the Tobiano shape was 0.001 and 0.119, respectively, with the share of Tobiano shape around 12%. The genotype frequency of G/G and G/g of STX17 related to grey coat color was 0.002 and 0.680, respectively, with the share of grey horses among the Jeju horse group at 68.2%. As for the change of coat color genes by generation, no large changes were observed in the MC1R and ASIP genes. In ECA3-inversion, the To allele that manifests Tobiano significantly decreased following the generational change (p<0.05), while the STX17 G allele related to grey coat color significantly increased following the generational change (p<0.05). It will be necessary to examine the coat color genes when selecting breeding horses so that the diversity of coat colors among the Jeju horse group can be maintained.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.985-989
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• 2013

This study was performed to determine the best conditions for preparing Toranbyung. We examined different boiling periods (0~20 min) and types of Gomyeong (pine nut, soy, black sesame, and chestnut powder), as recorded in "Sumunsasul". The boiled taros were evaluated for proximate composition, free sugar contents, and Hunter's color values. In addition, the sensory characteristics of Toranbyung boiled for different periods and prepared using different types of Gomyeong were investigated. The moisture, protein, fat, and ash contents of taro decreased by 83.42~84.61%, 1.25~1.31%, 0.08~0.11%, and 0.62~0.81%, respectively, as the length of boiling time increased. Fructose, glucose, and sucrose, the major free sugars found in taro, decreased by 0.17~0.33%, 0.16~0.29%, and 0.26~0.38%, respectively, as the length of boiling time increased. Sensory evaluation indicated no significant difference in the flavor and taste of Toranbyung boiled for different periods of time. However, Toranbyung boiled for 10 min was significantly better and was found to be the most acceptable among all the samples. Furthermore, sensory evaluation of Toranbyung prepared with different types of Gomyeong indicated that the Toranbyung prepared with soy powder was favored over Toranbyung prepared using other types of Gomyeong. In conclusion, we determine that the best conditions for preparing Toranbyung were boiling for 10 min and using soy powder as the Gomyeong.

• Journal of Life Science
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• v.19 no.6
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• pp.793-798
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• 2009

This study was undertaken to reveal the relationship between genetic variations and inheritance patterns and the development of a systemic white coat color frequently observed in Jeju horses. It was determined that the white coat color occurred in all basic coat colored (black, bay and chestnut) horses by combining the phenotype and MC1R genotypes. There were no polymorphisms found in Jeju horses tested for mutational loci in the KIT gene, which were previously reported as potential mutations of the congenital dominant white coat color in other horse breeds in heterogeneity. The horses that had the 4.6-kb duplication in the STX17 intron 6 specifically showed the depigmented white coat color. Based on observation and STX17 genotypes, this depigmented whitening is defined as 'Chongma' (whitening, progressive graying with age-Gray) in Jeju horses. Pedigrees showed that this is an autosomal dominant inheritance pattern distinct from the bovine albinism caused by an autosomal recessive passion eye color. Because the gray phenotype is generally not completely expressed early in Jeju horses, it often makes them indistinguishable from other horses. Further studies are recommended for classification between the gray coat color and its similar phenotypes, such as the roan with its mixed hair colors appearing since neonatal period, acquired white hairs on wounded skin by veterinary treatment, and vitiligo-like skin pigmentation. However, study results revealing the relationship between the gray phenotype and genetic background suggested that useful information may be provided in regards to molecular breeding of Jeju horses.