• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.29 no.1
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• pp.16-32
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• 2016

Objective : The water extract of Bojungikgi-tang (BTE) composed with Ginseng Radix, Astragali Radix, Angelicae gigantis Radix, Atractylodes Rhizoma alba, Aurantii nobilis Pericarpium, Glycyrrhizae Radix, Cimicifuga Rhizoma, and Bupleuri Radix and it has been traditionally used for chronic diseases or weakness after illness in oriental countries. However, little is known about the effects of aqueous extract of BTE on trimellitic anhydride (TMA)-induced contact hypersensitivity (CHS). Therefore, the aim of this study was to investigate the effects of BTE on TMA-induced CHS in BALB/c mice.Methods : In this study, the extract of BTE was prepared by extracting with distilled water at 100℃ for 2.5 h. The extract was freeze-dried following filtration through 0.45 μm filter. Mice were orally administrated with or without BTE extract of different doses (25-200 ㎎/㎏/day) for 28 days. During the challenge period, mice were externally applied with different doses of BTE extract one time per day 30 min before TMA treatment. I examined the effects of BTE on the serum levels of IgE, IgG1, IgG2a, and IgG2b, nitric oxide (NO) and prostaglandin E₂ (PGE₂) production in isolated peritoneal macrophages, Th2 cytokine production in isolated spleen cells, ear swelling responses, and the leukocyte infiltration induced by TMA.Results : The orally and externally administration of BTE dose-dependently reduced the serum levels of hapten-specific immunoglobulin E (IgE), IgG1 titer, and PGE₂ production as well as ear swelling responses and leukocyte infiltration in TMA-induced BALB/c mice. The levels of NO and PGE₂ production from peritoneal macrophages stimulated with TMA-BSA were markedly suppressed by pretreatment with BTE in a concentration dependent manner. Furthermore, the levels of Th2 cytokines (IL-4, IL-5, IL-13) production from spleen cells stimulated with ConA were markedly suppressed by BTE treatment in a concentration dependent manner.Conclusions : These results suggest that BTE treatment suppresses chronic contact hypersensitivity, and it can be assumed that the suppression of ear swelling, serum IgE, NO and PGE₂ levels, leukocyte infiltration, and Th2 cytokines in an animal model. Therefore, these properties may contribute to the strong anti-CHS response effect of BTE.

• Journal of the Korean Home Economics Association
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• v.41 no.3
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• pp.181-196
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• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.183-187
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• 2004

Radioactivity in foodstuffs was surveyed for reference in amending regulation on the maximum permitted levels of radioactive contamination of foodstuffs. Most domestic and imported (?) foodstuffs were sampled, some domestic items collected around nuclear power plants to compare site-specific contamination. The collected samples were dried and ashed. Radioactivity in foodstuffs was measured using HPGe gamma spectrometer, Cs-137 activity ranged from 0.025-0.053, 0.045-0.500, 0.062-0.105, 0.025-1.151, 0.021-0.145 and 0.046-0.155 Bq/kg-fresh in cereals, pulses, mot vegetables (potato), ginsengs, meat, and marine products, respectively, with imported dried ginseng showing the highest radioactivity, Results reveal radioactivity in foodstuffs collected in 2002 is far below the maximum permitted levels of 370 Bq/kg. No significant differences were observed in radioactivity among sampling sites and between domestic and imported foodstuffs.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.987-1002
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• 2007

This study examined Tthe cooking methods foroftraditional foods called such as Mieum, Misu, and Goeum from the from investigation of old cook books and ancient literatureis as follows. There We found were 7 types of Mieum that were cooked by mixing rice and cereals, while 3 types of Mieum were cooked by mixing cereals and herbal medicines to with thenuts. The Mieums that were cooked by mixing meat, fish, and shellfish, etc. to the herbal medicine ingredients like such as medical plants, etc were consisted of 8 types. Therefore, a total of 18 types of Mieum, Misu, and Goeum, etc were have been classified. Among the cooking methods of for Mieum, rice and grains were boiled for an extended longtime and filtered with a sieve to be used as the juicebroth. The Job's tears and millet, etc were mixed into water, or boiled after being made into a powder, soaked into water, and dried. The herbal medicine ingredients such as ginseng were boiled for an extended long time, and once the ingredients are were flown out cooked down, it the broth was filtered with asieve to be used the as a liquid extract. The meat, bone, and shellfish, etc were also boiled for a longn extended time, filtered with a sieve, and made into a juice broth to be used as a drinks from on occasion time to time. These drinks, called Mieum, Misu, and Goeum above, were healthy foods our ancestors used to enjoy for enjoyment drinking, and were also food for remedyies and sources of nutritionon. As Since the meal replacement foods to that replace meals that can be eaten right away while working and studying are needed, due to is required within the our busy schedules of in modern peoplesociety, thise literary investigation and the cooking methods for of Mieum, Misu, and Goeum, which that used to be are our traditional foods, can be are used as a basic research material for the development of convenient breakfast to meal replacements breakfast.

• Applied Biological Chemistry
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• v.22 no.2
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• pp.123-134
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• 1979

For the purpose of developing a microbial insecticide utilizing Bacillus thuringiensis Berliner, research was done and the following results were obtained. 1) As the freeze-dried matter of the cocoon-cooked water discarded from the filature contains much crude protein(51.825%) and a lot of inorganic salts, it can make a good nutrition source for the culture cf B. thuringiensis Berliner. 2) Based on the suspensibility, formula F-5 turned out to be the most suitable for insecticidal use. Its composition includes 0.2 g of the cell-spore-crystal mixture, 25 g of 200-mesh kaolin, 2.5 g of New Kalgen-NX-150, and 2.5 g of glycerine admixed with 8 ml of distilled water and granulated in 80-mesh size. 3) All the components of F-5, F-6 and F-7 are identical except that the amounts of cell-spore-crystal mixture of F-5, F-6, and F-7 are 0.2 g, 0.4 g, and 0.6 g, respectively. Accordingly, their physical properties are almost all the same. 4) Formulas F-5, F-6, and F-7 exhibited an excellent toxicity to Anomis mesogona Walker, Dendrolimus spectabilis Butler, and Margaronia perspectalis Walker at the concentration of 5%. 5) Formulas F-8 and F-9 which contain $NaHCO_3$ as one of their components showed a remarkably reduced toxicity to Anomis mesogona Walker and Dendrolimus spectabilis Butler than F-6 which does not contain $NaHCO_3$. 6) A maximum of $2.97{\times}10^9$ spores per ml was obtained by incubating B. thuringiensis in M-3 which has a pH of 7.05 and comprises 0.2% of ammonium sulphate and 0.8% of glucose dissolved in the cocoon-cooked water, with aeration for 96 hours. 7) Formula F-6 exhibited a somewhat reduced toxicity to Anomis mesogona Walker and Dendrolimus spectabilis Butler, when stored at room temperature for 70 days after formulation and it is desirable to keep it in a dark and cold place. 8) In held applications, formula F-6 showed a good activity in controlling Monema flavescens Walker. Margaronia perspectalis Walker, and Macrosiphum ibarae Matsumura.