• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.989-998
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• 2014

We investigated the characteristics and biological activities of vinegars added with different levels (0%, 0.5%, 1%, 2%, and 3%) of young leaves of Akebia quinata. During alcohol fermentation, alcohol and total acidity contents of vinegars increased. During acid fermentation, total acidity and amino acid contents increased. Vinegar added with 3% A. quinata leaf showed the highest total sensory score. The contents of total polyphenols, flavonoids, and tannin significantly increased during fermentation according to the amount of A. quinata leaf. After 22 days of fermentation, total polyphenol, total flavonoid, and tannin contents of vinegar added with 3% A. quinata were 4,079.08 mg GAE/100 g, 2,927.08 mg CE/100 g, and 3,618.00 mg TAE/100 g, respectively. ABTS radical scavenging activity of vinegar added with 3% A. quinata was 79.63%. Anti-cancer activities of vinegar added with 3% A. quinata were 48.65% and 52.90% against MCF-7 and HepG2 cells, respectively. Vinegar added with 3% A. quinata showed anti-bacterial activities against Bacillus cereus, Shigella flexneri, Salmonella enterica, Bacillus subtilis, and Klebsiella pneumoniae. Our results demonstrate that the biological activities of vinegar added with 3% A. quinata leaf (22 days of fermentation) were excellent, and their enhanced total polyphenol, flavonoid, and tannin contents were associated with antioxidant, anti-cancer and anti-microbial activities. Thus, A. quinata can be used as a functional material in vinegar and other foods.

• Food Science and Preservation
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• v.20 no.5
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• pp.643-649
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• 2013

The antioxidant activity and amino acid composition of various Cheonggukjang extracts, such as the water extract from Cheonggukjang (CWE), the alcohol extract from Cheonggukjang (CEE), the water extract from Cheonggukjang with black garlic (BWE) and the alcohol extract from Cheonggukjang with black garlic (BEE), were examined to investigate the effect of black garlic on the sensory quality and functional properties of Cheonggukjang. The total polyphenol contents of various extracts were 7.03 mg/100 g (BWE), 3.64 mg/100 g (CWE), 2.88 mg/100 g (BEE) and 0.81 mg/100 g (CEE). The radical scavenging activity of the DPPH radical was highest in BWE (91.83%), followed by BEE (37.35%), CWE (25.54%) and CEE (14.80%), in that order. The SOD-like activity was highest in BWE (20.20%), followed by BEE (9.22%), CWE (7.91%) and CEE (6.45%). The thiobarbituric acid reactive substances (TBARS) were highest in BWE (35.18%), followed by BEE (28.33%), CWE (17.40%) and CEE ((14.93%). The total amino acid content of Cheonggukjang (CC) was higher than that of Cheonggukjang with black garlic (CCWB), but the essential amino acid content of CCWB (43.18%) was higher than that of CC (42.27%). The 27 kinds of free amino acid were found in CC, but only 23 kinds were found in CCWB. The L-lysine content was highest (9.23%) in CC, and the L-phenylalanine content was highest (23.14%) in CCWB. The free amino acids (L-threonine, L-serine, L-sarcosine, L-proline, L-alanine, L-valine and D,L-${\beta}$-aminoisobutyric acid) were found in CC but not in CCWB. The ${\gamma}$-amino-n-butyric acid (GABA) was found in CCWB but not in CC. These results suggest that the addition of black garlic has beneficial effects on the functionality of Cheonggukjang without decreasing its sensory characteristics.

• Food Science and Preservation
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• v.24 no.7
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• pp.992-999
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• 2017

The purpose of this study was to investigate the effects of the Bambusae Caulis in liquamen (BCL) on blood circulation in animal models. Previous studies on BCL have shown effects on thrombolytic activity and angiotensin-converting enzyme (ACE) inhibitory activity. In the mouse model, the triglyceride content were 301.5 mg/dL in the high fat diet+BCL II 0.01% group, 289.2 mg/dL in the high fat diet+BCL II 0.05% group, which was significantly lower than the high fat diet group. The total cholesterol content was 311.9 mg/dL in high fat diet+BCL II 0.01% and 293.7 mg/dL in high fat diet+BCL II 0.01% 0.05%, respectively, which was significantly lower than the high fat diet group. The HDL-cholesterol level was 206.0 mg/dL for the high fat diet, 196.6 mg/dL for the high fat diet+BCL II, and 189.2 mg/dL for the high fat diet+BCL II. There was no significant difference between the 0.01% and 0.05% groups. The high-fat diet+0.05% group was significantly improved in the blood flow compare to the high fat diet and the high fat diet+0.01% group. Platelet aggregation inhibition ability was inhibited in the high fat diet+0.01% and 0.05% groups compared to the high fat diet group.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.345-352
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• 2011

TMR feed was developed by adding mugwort (Artemisia capillaris), and was fed to Hanwoo cattle to investigate the effects of feeding mugwort on the physicochemical and sensory characteristics of rump meat, and to determine the feasibility of producing Hanwoo beef with high quality and functionality. The experimental samples consisted of the Hanwoo rump from cattle fed with fattening TMR feed without mugwort (T0), and those fed with fattening cattle TMR feed supplemented with mugwort (T1). T1 was significantly higher than T0 for Hanwoo rump characteristics of Hunter's $L^*$, $a^*$, $b^*$ values (p<0.05). VBN content for T0 was significantly higher than for T1, and EDA for T1 was significantly higher than for T0 (p<0.05). There was no significant difference between T0 and T1 in terms of pH, TBARS, and total bacterial numbers. Water holding capacity for T1 was significantly higher than for T0 (p<0.05), but there was no significant difference between T0 and T1 in terms of freezing loss, thawing loss, and cooking loss. Springiness for T1 was significantly higher than for T0 (p<0.05), and there was no significant difference between T0 and T1 in terms of hardness, cohesiveness, gumminess, chewiness, and shear force. There was no significant difference between T0 and T1 in terms of acid value, peroxide value, and iodine value. However, the melting point for T1 was significantly lower than for T0 (p<0.05). Aroma of raw meat for T1 was significantly superior to aroma for T0 (p<0.05). Taste, palatability of boiled meat, and juiciness of roasted meat for T1 were significantly superior to those parameters for T0 (p<0.05). These results suggest that the feed containing mugwort can be used to improve color and sensory characteristics, inhibit VBN formation, and also to increase antioxidant ability as a functional feed.

• Journal of Life Science
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• v.23 no.3
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• pp.426-431
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• 2013

With the objective of developing a functional food source, we established optimal processing conditions for the larvae of Allomyrina dichotoma, which have been used in traditional medicine to treat hepatic disorders in Korea. Without suitable processing, the larvae are difficult to consume as a food because of their disgusting taste and smell; moreover, in this form they might be a potential microbial hazard. In this study, we investigated the effect of feeding material, sterilization, and powdering after freeze-drying on the food quality of the larvae of A. dichotoma and on cytotoxicity against Raw 264.7 cells. Three to five days feeding with the sawdust from discarded oak-trees is sufficient for the breeding process. The sawdust was sterilized by vapor for five minutes. Sterilization of the larvae at a high temperature ($115^{\circ}C$ for 5 min, 0.9 $kgf/cm^2$) is necessary to eliminate pathogenic bacteria and fungi. The results of the cytotoxicity assay showed no toxicity in the prepared extract from larvae of A. dichotoma. In addition, to prepare the larvae for human consumption, various feeds were used and the smell, color, and taste were evaluated. Our results suggested that larvae of A. dichotoma could be developed as food source when a suitable processing method is established.

• Fire Science and Engineering
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• v.17 no.4
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• pp.76-85
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• 2003

In this study, we write down the definitions, their causes and the techniques of analysis as a theoretical consideration of common cause failures, and investigate the limitation and the importance of the common cause failures by applying to the analysis on the fire protection as a representative safety facility. As you can know in the reliability analysis, most impressive cause is the malfunctions of pumping operations; especially the common cause failure of two pumps is dominant. In other words, it is possible to assess system-reliability as twice as actual without CCF From these, CCF is extraordinarily important and the results are highly dependent on the CCF factor. And although it would increase with multiple installations, the reliability are not defined as linear with those multiplications. In addition, the differences in results due to the models for analysis are not significant, whereas the various sources of data produce highly different results. Therefore, we conclude that the reliabilities are dependent on the quality of the usable data much better than the variety of models. As a result, the basic and engineering device for the preventions of CCF of the multiple facilities is to design it as reliably as to design the fire-water pump. That is to say, we must assess those reliabilities using PFD whether they are appropriate to SIL (Safety Integrity Level) which is required for the reliability in SIS (Safety Instrumented System). The result of the analysis on the reliability of the fire-water supply with CCF shows that PFD is 3.80E-3, so that it cannot be said to be designed as safely as in the level of SIL5. However, without CCF, PFD is 1.82E-3 which means that they are designed as unsafely as before.

• Journal of Korean Ophthalmic Optics Society
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• v.5 no.2
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• pp.27-31
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• 2000

As the functional test of cornea. The clinical value of keratometric information was important for assessment the curvature of the cornea, the quality of the corneal surface, the stability of the corneal curvature, and the direction of the corneal astigmatism. This study was performed the comparative analysis of male and female of adult on the base curve, power and astigmatism of the Cornea. On the corneal base curve, the male right eye was 7.656 mm in vertical and 7.966 mm in horizontal. But, the male left cornea was 7.714 mm in vertical base curve and 8.026 mm in horizontal base curve. On the other hand, the female right eye cornea was 7.559 mm in vertical base curve and 7.695 mm in horizontal base curve. But, the female left eye cornea was 7.444 mm in vertical base curve and 7.742 mm in horizontal base curve. On the corneal diopter power, the male right eye was 44.063 diopter in vertical and 43.738 diopter in horizontal. But the male left eye was 44.046 diopter in vertical and 42.304 diopter in horizontal. On the other hand, the female right eye was 44.082 diopter in vertical and 43.77 diopter in horizontal. But, the female left eye was 44.347 diopter in vertical and 43.495 diopter in horizontal. According to the corneal astigmatism axis. The male right eye have 89.9% positive for with the - rule astigmatism, and 8.1 % positive for against - the - rule astigmatism. But, he male left eye have 91.89% positive for with - the - rule astigmatism, and 8.11 % positive for against - the - rule astigmatism. On the other hand, The female right eye have 76.92% positive for with - the - rule astigmatism, and 23.08 % positive for against - the - rule astigmatism. But, the female left have 80.76 % positive for with - the - rule astigmatism, and 17.31 % positive for against - the - rule as tigmatism. The diopter power of corneal astigmatism have 25.57% positive for behind 1 diopter, 44.89% positive for 1 diopter, 18.18% positive for 2 diopter, 5.11% positive for 3 diopter and 6.25% positive for over 4 diopter.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.840-845
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• 2007

The chromaticity, mechanical, and sensory properties of madeleine were investigated during its manufacturing process based on additions of black bean chungkukjang flour containing functional health ingredients and a high nutritient value. 1. The moisture content decreased with increasing content of the chungkukjang flour$(16.1{\sim}13.7%)$. 2. The brightness of the Madeleine decreased significantly from 75.24 to 53.61 by increasing the content of the black bean chungkukjang flour. The degree of red color increased significantly from -0.31 to 4.93 by increasing the content of the black bean chung kukjang flour. 3. For the mechanical properties, the hardness increased significantly with increasing amounts of the black bean chungkukjang flour (p<0.05). The degree of fracturability, adhesiveness, and gumminess also increased with the increasing the content, but the fracturability showed no difference by either addition. The springiness and cohesiveness decreased significantly by increasing the content of the black bean chungkukjang flour, showing an opposite result compared to the hardness. 4. The results of the sensory evaluation indicated significant differences in color among the samples(p<0.05). The color of the madeleine samples with added black bean chungkukjang flour was more preferred than that of the sample without any additive. The degree of preference increased in the order of the quantity of the additive. The moistness and softness became significantly drier and less soft, respectively, with an increasing quantity of the black bean chungkukjang flour (p<0.05). For the overall acceptance, the BC10 sample added with 10% of black bean chungkukjang flour added had the highest acceptance. This may be because it did not have a strong chungkukjang odor and had the fewest differences from the control Madeleine without the additive, in terms of its moistness and softness. Based upon these results, adding10 % of black bean chungkukjang flour in the manufacture of Madeleine is an appropriate quantity with regard to its structural and sensory characteristics.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.557-565
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• 2011

The objectives of this study were to investigate the physicochemical characteristics of soybean leaves in different cultivars and to develop a soybean curd prepared with soybean leave powder as a functional food. Four cultivars (Daewonkong leaf, Daepungkong leaf, Hwangguemkong leaf, and Seoritae leaf) were selected for this experiment. A significant difference was observed in the proximate composition of soybeans leaves (p<0.05). Soybean leaves had the highest content of carbohydrates. The mineral composition and isoflavone content in soybean leaves were significantly different among the cultivars (p<0.05). In particular, Daepongkong leaf had the highest content of genistein, daidzein, and total isoflavones. This study was also conducted to determine the quality characteristics of a soybean curd developed from daepongkong leaf with various concentrations (0, 0.1, 0.2, and 0.3%) of soybean leaf powder (SLP). The soybean curd yield rate increased according to the level of SLP added, whereas the L and a color values decreased. In the sensory evaluation, intensity scores for color, after taste, leafy taste, and chewiness were highest for the 0.3% soybean curd. The soybean curd with 0.2% SLP soybean milk attained the highest overall acceptability score. These results showed that soybean leaf was preferred over soybean curd containing 0.2% soybean leaf powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.562-571
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• 2017

In this study, we investigated the anti-oxidant activities [electron-donating ability (EDA), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging ability, and reactive oxygen species (ROS) inhibitory activity], anti-wrinkle activities [collagenase inhibitory activity, suppression and/or phosphorylation of matrix metalloproteinases (MMPs), and mitogen-activated protein (MAP) kinase activity], and mRNA expression levels using reverse transcription-polymerase chain reaction (RT-PCR) assay in ultraviolet (UV) B ray ($50mJ/cm^2$)-irradiated human keratinocyte HaCaT cells. Josaengheugchal, Sinneungheugchal (SE), Shintoheug rice, Heugjinju rice, and Heugseol (HE) among colored rice varieties were reported to have excellent antioxidant properties. In the EDA and ABTS radical scavenging assays, extracts of the five colored rice varieties had scavenging activities of 72% at concentrations higher $50{\mu}g/mL$. In the collagenase inhibition assay, ethanol extracts of the five colored rice varieties showed high inhibitory effects of about 60% at concentrations higher $25{\mu}g/mL$. In the ROS inhibition assay, ethanol extracts of HE and SE showed very excellent inhibition efficacies at all concentrations. We determined molecular biological mechanisms of MMPs (MMP-1, -3, -8, and -13) and mitogen-activated protein kinase (MAPK) with HE, and the results show that HE suppressed expression of MMPs and phosphorylation of MAPK and increased expression of pro-collagen type I in UVB-irradiated cells. It was also confirmed by RT-PCR that HE reduced expression of MMPs mRNA. Therefore, these results suggest that HE has anti-wrinkle and collagen production effects and may be used as a material in the development of functional food and cosmetic industries.