• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.8 no.2
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• pp.122-129
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• 2005

Purpose: Eosinophilic colitis is a disease characterized by gastrointestinal symptoms, peripheral eosinophilia, eosinophilic infiltration of the colonic wall. The etiology and pathogenesis of this disease is not clear and it is considered to be idiopathic. This study aimed to ascertain the clinical features, treatment and prognosis of eosinophilic colitis in early infancy. Methods: We reviewed 6 infants retrospectively, presented with bloody stool in early infancy, who were diagnosed with eosinophilic colitis in Pusan National University Hospital between August 2002 and February 2004. Results: Five males and one female were included. The mean age when bloody stool was identified was $79.2{\pm}56.1$ days (10~145 days). All but one infant with atopic dermatitis did not have other allergic diseases. Nobody had a family history of allergic disease. No specific dietary history in infants and their mothers related to food allergy was identified. Peripheral eosinophilia (total WBC count $11,763{\pm}3,498/mm^3$, eosinophils $17.0{\pm}4.3%$, absolute eosinophil count $2,044{\pm}996/mm^3$) was observed in all infants. Colonoscopy in six infants revealed diffuse erythema, congestion and granulation pattern of mucosa in the rectosigmoid colon. Histopathologic findings of colononic biopsies showed chronic inflammation with severe eosinophilic infiltration in the mucosa. Two infants were treated with hydrolyzed casein-based formula and four infants with prednisolone. Gastrointestinal symptoms and peripheral eosinophilia resolved completely with prednisolone and partially with a hydrolyzed casein-based formula. Relapse was not observed during the follow-up period. Conclusion: Our study demonstrated that there is no evidence of a definite relationship between eosinophilic colitis and food-allergic disorders. Clinical course and prognosis of infantile form of eosinophilic colitis is very favorable and treatment with prednisone was effective.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1325-1332
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• 2015

Lettuce (Lactuca sativa) is an important dietary leafy vegetable that is primarily consumed as a fresh or salad material. It has a number of cultural varieties with green and/or red color. Carotenoids and anthocyanins are known to be responsible for these two colors, respectively. In this study, carotenoid and anthocyanin contents were determined to evaluate the stability of these functional pigments during storage at home. Analyses were carried out at the beginning, 3, 6, 9, and 12 days after harvest. In the course of storage at room temperature, total carotenoid levels rapidly decreased, and the decrease was found to be greatest during the first 3 days. Meanwhile, carotenoid level slightly changed within the first 9 days at $4^{\circ}C$ after harvest. This result suggests that carotenoids in green lettuce are more stable when refrigerated than at room temperature. Meanwhile, total anthocyanin content in red lettuce did not significantly decrease during storage at room temperature and $4^{\circ}C$, which indicates that anthocyanins have higher stability during storage compared with carotenoids in green lettuce. Anthocyanin extract exhibited higher antioxidant activity than carotenoid extract based on 2,2'-azino-bis(3-ethylbenzothazoline-6-sulfonic acid) (ABTS) radical scavenging assay. Antioxidant activity of anthocyanin extract may also be estimated directly by the presence of another potent hydrophilic antioxidant compound, which is ascorbic acid in this extract. In addition, anthocyanin extract showed about a 5-fold higher amount of anthocyanins than carotenoids in the carotenoid extract. The high correlation between carotenoid content with ABTS radical scavenging activity indicates that ABTS assay is more suitable than 1,1-diphenyl-2-picrylhydrazyl radical scavenging assay for detecting antioxidant capacity of carotenoid extract from lettuce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.47-52
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• 1982

The contents of efficient nutrients, especially calcium(Ca), phosphorus (P), $\alpha$-amino nitrogen($\alpha-amino$ N) and total nitrogen (total N) were observed to evaluate the Sagol bone stock as a calcium and protein source: In case of quantitative changes of nutrients in the bone stock as a result of boiling for two, four, eight and twelve hours, respectively, the Ca, $\alpha$-amino N and total N contents increased in the course of boiling, and showed maximum after twelve hours. P contents also increased during eight hours but decreased after twelve hours. By four hours of reboiling, the contents of nutrients in the second stock decreased in contrast with the duration of the preceding process. The Ca and $\alpha-amino$ N contents extracted for 4 hours from the Sagol bones which were boiled for two through eight hours amounted to almost 60$\sim$90% and the total N to 130% amount of their first stocks; Ca and P contents increased when the amount of the water exceeded by weight that of the bones over seven times; and $\alpha$-amino N and total N increased when that of the water exceeded over ten times. These results suggest that Sagol bone stock could be a valuable calcium and protein source by boiling for at least twelve hours with ten times of water (wt/wt).

• Applied Biological Chemistry
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• v.32 no.1
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• pp.14-22
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• 1989

Chemical composition of the oyster mushroom(Pleurotus spp.) at different cropping stage were analyzed. The contents of crude protein, soluble protein, reducing sugar, total sugar and crude fat in Pleurotus ostreatus 201 were a little higher than those of Pleurotus sajorcaju. The Component contents were not different from the first to the second flush, while the contents were slightly decreased from the third flush. A11 component contents were highest in $3{\sim}5cm$ pileus size, the contents were slightly decreased as pileus size increase to over $3{\sim}5cm$, except for reducing sugar. Crude fiber content in Pleurotus sajor-caju were a little more than Pleurotus ostreatus 201, and in course of increasing cropping time, ash contens of two strains were simmilar, and were decreased after the second flush. These component contents mere increased by the growth of the pileus. The sugars were identified as xylose, glucose, mannitol and trehalose in Pleurotus sajor-caju, and xylose, fructose, glucose, mannitol and trehalose in Pleurotus ostreatus 201, respectively. Mannitol and trehalose contents in Pleurotus sajor-caju were a little more than that in Pleurotus ostreatus 201. Glucose content of Pleurotus sajor-caju and Pleurotus ostreatus 201 was highest in $1{\sim}3cm$ pileus size, while other sugars in $3{\sim}5cm$ pileus size, and the sugar contents were decreased at over the above size of the pileus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.54-63
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• 2010

Baicalin, a flavonoid, was shown to have diverse effects such as anti-inflammatory, anti-cancer, anti-viral, anti-bacterial and others. Recently, we found that the baicalin inhibits adipogenesis through the modulations of anti-adipogenic and pro-adipogenic factors of the adipogenesis pathway. In the present study, we further characterized the molecular mechanism of the anti-adipogenic effect of baicalin using microarray technology. Microarray analyses were conducted to analyze the gene expression profiles during the differentiation time course (0 day, 2 day, 4 day and 7 day) in 3T3-L1 cells with or without baicalin treatment. We identified a total of 3972 genes of which expressions were changed more than 2 fold. These 3972 genes were further analyzed using hierarchical clustering analysis, resulting in 20 clusters. Four clusters among 20 showed clearly up-regulated expression patterns (cluster 8 and cluster 10) or clearly down-regulated expression patterns (cluster 12 and cluster 14) by baicalin treatment for over-all differentiation period. The cluster 8 and cluster 10 included many genes which enhance cell proliferation or inhibit adipogenesis. On the other hand, the cluster 12 and cluster 14 included many genes which are related with proliferation inhibition, cell cycle arrest, cell growth suppression or adipogenesis induction. In conclusion, these data provide detailed information on the molecular mechanism of baicalin-induced inhibition of adipogenesis.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.8 no.1
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• pp.21-30
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• 2005

Purpose: The aim of this study was to identify the clinical features and natural history of dietary protein induced proctocolitis (DPIPC) and to detect the causative foods of DPIPC, and to evaluate the effect of elimination of the foods on the course of the disease. Methods: Between March 2003 and July 2004, data from 30 consecutive patients with DPIPC who were followed for over 6 months, was reviewed. The diagnostic criterion used for DPIPC was an increase in the number of eosinophils in the lamina propria (${\geq}60per$ 10 high-power fields). In breast feeding mothers, 5 highly allergenic foods were eliminated from the maternal diet for 7 days, namely, allergenic food groups such as dairy products, eggs, nuts and soybean, fish and shellfish, and wheat and buckwheat. We observed the disappearance or appearance of hematochezia after elimination or challenge with the offending foods. Results: Before diagnosis infants were breast-fed (93.3%) or formula-fed (6.7%). Mean age at symptom onset was $11.5{\pm}5.1$ (5~24) weeks, and mean age at diagnosis was $17.8{\pm}9.5$ (8~56) weeks. Duration from symptom onset to diagnosis was $6.3{\pm}6.7$ (0~36) weeks. Mean peripheral blood eosinophil count was $478{\pm}320$ (40~1,790)/$mm^3$ and eosinophilia (> $250/mm^3$) was observedin 90.0% of patients. None of patients were found to have an increased serum IgE level. Of 15 patients that received sigmoidoscopy, nodular hyperplasia with erosion was observed in 93.3%. Of 27 patients whose mother ate the diet eliminated the 5 food groups, hematochezia diappeared in 74.1% of patients. Offending foods were identified as dairy products (37.5%), wheat and buckwheat (27.5%), fish and shellfish (20.0%), nuts and soybean (7.5%) and eggs (7.5%). A free maternal diet without patient's clinical symptoms was achieved at $29.4{\pm}8.7$ (9~44) weeks of patient's age, and a free baby diet without blood in stools was achieved at $37.5{\pm}9.7$ (12~56) weeks of age. Conclusion: DPIPC commonly occurs in exclusively breast-fed babies. Elimination of the above-mentioned 5 hyper-allergenic food groups from the maternal diet for 7days enables the detection of the offending foods. DPIPC is a transient disorder and 96.0% of patients can tolerate the offending foods at 12 months of age.

• Journal of Korean Home Economics Education Association
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• v.17 no.2
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• pp.61-77
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• 2005

This study focuses on the current practices and teacher's perceptions of highschool Home Economics Education in Busan, Ulsan and Kyungnam area. Data were collected from 70 teachers with the questionnaire by mail. The results were following : 1. Home Economics have been teamed at schools of class rooms mere than 31, women's high schools and public schools. Teachers more than $70\%$ have operated and lessoned with 4 or 5 among 5 sectors of subject matters, especially emphasized family${\cdot}$human development and food${\cdot}$nutrition sectors. The most difficulties were the shortages of student's interest and reference books. 2. Teachers have cognized highly the connection of Technology${\cdot}$Home Economics and Home Economics, but evaluated lowly the job-course education among the H.E's goals. 3. Necessities of HE were evaluated highly, but student's interests by teacher's judgement lowly. Manual theses of clothing${\cdot}$textile and housing sectors have needs to alter partly. 4. Subject matters to add for the near future revision were related to dissatisfaction of H.E's matters. Teachers cognized problems about the excess, overlap, old-fashioned and irrelevant deepen levels of subject matters.

• Applied Biological Chemistry
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• v.14 no.1
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• pp.43-50
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• 1971

Measuring the changes of free amino acids, organic acids, free sugars, for after-ripening of the peel of hot pepper, the writer has obtained the following results; 1. Glutamine, asparagine, and glutamic acid as free amino acid of hot pepper are rich, while the total amount of free amino acids is greatly decreased through after-ripening. 2. The major organic acids of hot pepper is malic acid and citric acid, and their total amount comes to 80% of the total acid through the whole after-ripening period. Malic acid, however, is greatly decreased while citric acid is increased through after-ripening. And in the course of after-ripening the total amount of acid is decreasing, particularly with a sharp decrease in the post-cli. stage. 3. As free sugar in hot pepper, glucose is the major one, fructose, galactose and sucrose are identified, and existence of raffinose is presumed. Through after-ripening the total amount of free sugar is decreased about 25% in the post-cli. stage, and reducing sugars and non-reducing sugars also are decreased.

• Journal of Life Science
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• v.16 no.3 s.76
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• pp.516-521
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• 2006

The possibility of usage as cosmetic resource of the mycelial culture broth of P. japonica in the mixture of cucumber and grape extracts was investigated. In the effect of collagen synthesis promotion in human fibroblast cells, the culture broth of P. japonica of 0.1, 0.5 and 1.0% concentration increased the amount of collagen synthesis than that of control cells. The culture broth increased the SOD activity in the concentration dependant manner of 0.01% to 1.0% in the antioxydation activity test. About 90% of superoxide radical was eliminated by 0.5% concentration of the culture supernatant in the antioxydation test. Anticoagulant quercetin in the course of mycelial growth in the mixture of cucumber and grape extract was accumulated to 15 folds than that of pre-culture. In the skin safety test of the culture broth, there is no any skin damage signal in the tested 30 people. Taken together, we concluded that the culture broth of P. japonica in the mixture of grape and cucumber extracts can be used as a cosmetic resource.

• Journal of Life Science
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• v.18 no.12
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• pp.1758-1763
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• 2008

To increase the functional properties of black soybean, we prepared the Chungkukjang with black bean at $40^{\circ}C$ after its germination according to the time course. The black soybean was soaked for 3 hr and dried three times with 2 hr interval. The germination ratio reached 50% for 12 hr germination and 80% for 24 hr, respectively. The optimum temperature of the germination was $18^{\circ}C$. The general composition of the germinated black soybean were not different from the control black soybean. During germination and growth, protease activity decreased slightly, whereas glucoamylase activity increased. On the other hand, content of isoflavone was increased to two times when the germinated leaf was 20 mm length. Absolute amount of the isoflavone was about 260 ${\mu}g$/g. When we estimated the sensory test of the Dua-chungkukjang, the color and mucoid formation was not different from traditional chungkukjang but bad flavor was decreased compared to traditional chungkukjang. And the same result was detected in the Dua-chungkukjang soup.