• 한국노년학
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• v.28 no.4
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• pp.1069-1087
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• 2008

The purpose of this study was to closely examine the effects of aromatherapy on Behavioral and Psychological Symptoms of Dementia(BPSD) to the elderly in a nursing home, and to help the application of aromatherapy is expected to be conducive to managing the quality life in the dementia and the care-giver, and to provide a base of the aromatherapy application as an elderly program in geriatric institutions. This is an one group pre-post test design and the research subjects were the dementia in a nursing home those were totally 15 available for communication or intention observation. Aromatherapy was offered for 3 weeks totally 15 times by once a day in each with aroma hand massage and inhalation, by blending essential oils, Lavender, Chamomile Roman and Grapefruit. The results are as follows. Given examining a change in the whole about whether there are effects of aromatherapy on BPSD, there was significant difference in a change depending on the experimental period with 1.47 for the pre-measurement value, 1.09 for the post 1-measurement value, 1.01 for the post 2-measurement value and 0.71 for the post 3-measurement value. And, even the difference in experimental period was indicated to have significant difference(F=11.501, p<0.001). As an itemized results, the effect of aromatherapy were indicated to have significant difference on easing the anxiety, anguish, fear, dreadful feeling, depressed feeling, and outstandingly bustling movement, and outstandingly inactive behavior, and sleep disturbance and behavior of wandering about at night. On the basis of the result in this study, the application of aromatherapy is expected to lead the quality life in the dementia, and to contribute to health of mind and body in the dementia as an program in geriatric institutions.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.583-589
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• 2013

We investigated the delay of kimchi fermentation by the addition of plant extracts. Fifteen plant extracts were screened for inhibitory activity aginst Lactobacillus plantarum by using an agar well diffusion assay, and determined the minimal inhibitory concentration (MIC) and minimal lethal concentration (MLC) were determined. The lowest MIC for grapefruit seed extract (GFSE; 0.0313 mg/mL) was determined, followed by Caesalpinia sappan L. extract (CSLE; 0.25 mg/mL), and oregano essential oil (OREO; 1.0 mg/mL). GFSE, CSLE, and OREO were individually added to kimchi, and incubated the samples at 10 for up to 20 days. Results showed that the addition of GFSE (0.3 and 0.5%), CSLE (0.1, 0.3, and 0.5%), or OREO (0.5 and 1.0%) led to a significant increase in the pH of kimchi, and also a significant reduction in the numbers of lactic acid bacteria. Taken together, the addition of natural antimicrobial agents can delay kimchi fermentation.

• Journal of Food Hygiene and Safety
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• v.35 no.3
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• pp.261-270
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• 2020

The application of color retention agents (3 items), preservatives (17 items), and bleaching agents (6 items) as food additives in processed foods were investigated by food type. Among color retention agents, sodium nitrite was used the most with 257 cases, mainly in seasoned jeoktal (71.21%), ready-to-eat foods (7.78%), and breads (4.87%). Of the benzoates (1,236 cases) used as a preservative, sodium benzoate showed up most, in 1,215 cases, while 81.16% of these were in beverages such as beverage base (39.51%), mixed beverages (22.47%), and ginseng/red ginseng beverages (8.89%). Grapefruit seed extracts (3,291 cases) were applied to 44 types of processed foods such as sauces (54.65%), liquid tea (10.46%), and other products (5.15%). Ethyl p-hydroxybenzoate (2,957 cases) was applied to products (total 96.44%) such as sauces (92.15%), blended soy sauce (2.77%), and pickled foods (1.52%). Potassium sorbate was applied to a total of 789 cases, mainly pickled foods (40.43%) and processed fishery products (47.15%). All 27 cases of sorbic acid were applied to fish paste (100%). Of the bleaching agents, sodium bisulfite and sodium hydrosulfite were mainly used in confectioneries, breads or rice cakes, and potassium metabisulfite, sodium metabisulfite, and sulfur dioxide were mainly found in alcoholic beverages including fruit wine, while sodium sulfite was mostly used in pickled foods. These results are deemed useful in applying food additives to processed foods.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.1
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• pp.402-408
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• 2010

In the twenty first century, people experience a lot of stresses by psychological, social and environmental impetus. If the stress is excessive, it can become a problem and finally lead to diseases. Foot bath makes the body warm starting with the feet, controls the blood circulations and autonomic nervous systems. This study aims at examining the effects of stress and fatigue of senior students preparing for college entrance examination by foot bath with the aroma essential oil and the fermentation extracts. The experimental period was from March 30 to April 18, 2009. The study objects were 21 senior students of C Girls' High School in Cheonan. They were divided into 3 groups and treated 20 times. The first group was a foot bath group with Artemisia Herbal fermentation extracts. The second group was a foot bath group with the blending aroma essential oil of grapefruit, cypress and cedarwood. The third group was not treated. In the case of difference of physical and psychological stress, there was a reduction of 18.43 and 16.71 for the fermented extract group and 10.71 and 9.43 for the aroma group, while a reduction of 0.43 and 0.29 for the control group, respectively. This shows that foot baths using fermented extracts and aroma had lower physical stress compared to the control group (p<.01). For the difference of fatigue, there was a reduction of 19.14 for the fermented extract group, 11.57 for the aroma group and 0.07 for the control group, showing that foot baths accompanied by fermented extracts and aroma used in this study having lower fatigue compared to the control group (p<.01). The fermented extract group (M=55.71) had the highest level of satisfaction after foot baths, followed by the aroma group (M=49.14) and the control group (M=33.29). Duncan's post hoc test showed that there was a statistically considerable difference between the tests groups and control groups (p<.01). Through the results of this study, it was found that foot baths using bathing supplements were very effective for reducing stress and fatigue.

• Journal of Food Hygiene and Safety
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• v.23 no.4
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• pp.297-303
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• 2008

Naringin, major citrus flavonoids, has been identified to exert antioxidative, antidiabetic, and lipid lowering effects. In this study, we examined the effect of 0.2 g/kg, 0.5 g/kg naringin supplementation for 3 times/week for 5 weeks on lipid metabolism and antithrombotic capacity in rat. Eighteen five week-old Sprague Dawley(SD) female rats, which had initial body weights of $246{\pm}9g$, were randomly divided into three groups: Control (non naringin group); Low (0.2 g/kg naringin-supplemented group); High (0.5 g/kg naringin-supplemented group). Three groups of rats were supplemented with three experimental diets for 5 weeks and we investigated antithrombotic capacity before sacrifice. Naringin did not significantly alter the body weight gain, relative organ weight. However, the level of serum triglyceride, serum free fatty acid, serum total lipid and serum glucose levels were significantly lowered compared to those of control. The high group (0.5 g/kg naringin-supplemented group) was showed significantly increased bleeding time compared to control group. These results suggest that naringin supplemental diets reduces the level of hypertension, glycosuria and fatness on the female SD rats, when orally administered below the dosage 0.5 g/kg for 5 weeks.

• Journal of Nutrition and Health
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• v.51 no.6
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• pp.498-506
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• 2018

Purpose: Lycopene, a carotenoid with anti-oxidant properties, occurs naturally in tomatoes and pink grapefruit. Although the beneficial effects of lycopene on various disorders have been established, little attention has been paid to the possible anti-diabetic effects of lycopene focusing on ${\beta}$-cells. Therefore, this study investigated the potential of lycopene to protect ${\beta}$-cells against apoptosis induced by a cytokine mixture. Methods: For toxicity experiments, the cells were treated with 0.1 ~ 10 nM of lycopene, and the cell viability in INS-1 cells (a rat ${\beta}$-cell line) was measured using a MTT assay. To induce cytokine toxicity, the cells were treated with a cytokine mixture (20 ng/mL of $TNF{\alpha}$ + 20 ng/mL of IL-$1{\beta}$) for 24 h, and the effects of lycopene (0.1 nM) on the cytokine toxicity were measured using the MTT assay. The expression levels of the apoptotic proteins were analyzed by Western blotting, and the level of intracellular reactive oxidative stress (ROS) was monitored using a DCFDA fluorescent probe. The intracellular ATP levels were determined using a luminescence kit, and mRNA expression of the genes coding for anti-oxidative stress response and mitochondrial function were analyzed by quantitative reverse-transcriptase PCR. Results: Exposure of INS-1 cells to 0.1 nM of lycopene increased the cell viability significantly, and protected the cells from cytokine-induced death. Lycopene upregulated the mRNA and protein expression of B-cell lymphoma-2 (Bcl-2) and reduced the expression of the Bcl-2 associated X (Bax) protein. Lycopene inhibited apoptotic signaling via a reduction of the ROS, and this effect correlated with the upregulation of anti-oxidative stress response genes, such as GCLC, NQO1, and HO-1. Lycopene increased the mRNA expression of mitochondrial function-related genes and increased the cellular ATP level. Conclusion: These results suggest that lycopene reduces the level of oxidative stress and improves the mitochondrial function, contributing to the prevention of cytokine-induced ${\beta}$-cell apoptosis. Therefore, lycopene could potentially serve as a preventive and therapeutic agent for the treatment of type 2 diabetes.

• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.316-323
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• 2019

It is difficult to analyze pymetrozine in citrus fruits using the hydromatrix method because of its low efficiency of purification and overlap of matrix and pymetrozine peaks. Liquid-liquid extraction can analyze pymetrozine in citrus fruits using dichloromethane. Since low pH interferes with the extraction of pymetrozine, the extracts of citrus fruits were maintained over pH 7.0 by adding borax buffer and 1 N NaOH in the improved method. According to the improved method, citrus fruits (such as lemon, lime, orange, tangerine, and grapefruit) were extracted and purified for HPLC-photo diode array analysis. The results of validation were as follows: $4.360{\mu}g/kg$ of limit of detection, $14.533{\mu}g/kg$ of limit of quantitation, and 0.007 mg/kg of method quantitative limit. Citrus fruits spiked with pymetrozine showed a recovery range from 71.8 to 83.7% and a coefficient of variation below 6%. Thus, the improved method can efficiently analyze pymetrozine in citrus fruits.