• The Korean Journal of Food And Nutrition
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• v.3 no.1
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• pp.69-79
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• 1990

Koryo(918-1352) made a certain progress in her culture and agriculture except the latter part of the era when the development in social economy were retarded due to military dictatorship and Mongol invasion. Despite of these external conditions, cultivations and kinds of horticulture foods were expanded With the help Of many king's agriculture first policy and the advancement in cultivating method . Among the horticulture foods, fruits such as peach, plum, Japanese apricot, apricot, cherry, pear, persimmon, pomegranate, crab apple, Jujube, grape, Chinese quince, walnut, orange, yuzu, chestnut, ginkgo nut(silvernut), pine nut, nutmeg nut, and fiat were crowed, and vegetables such as Chinese cabbage, turnip, radish, garlic, welsh onion, gynmigit, scallion, taro, malva, cucumber, white gourd, bottle gourd, water melon, eggplant, Japanese ginger, ginger and litchi were cultivated, while semi, water shieled and bamboo sprouts were taken in natural. Fruits were taken in natural or through dry, and particularly grapes were used to make wine, Flowers of Japanese apricots, some fruit trees, and chrysanthemum were also made into wine. Certain fruits were used as medicine owing to its medicinal nature. Vegetables were used to make Kimchi or to boil soup, sometimes they were dried to be kept in storage to be used in rare season and also used as medicine Increase in kinds of horticulture foods does not have any direct relation with the reform of social economy, but the fact that so many kinds of horticulture foods were cultivated and used in Koryo era shows that they elevated people's life and dietary culture.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.119-127
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• 2002

This study was made to find the compound of it's taste and properties of texture and also it's color desired and optimal conditions when the natural spices garlic, celery, parsley, bay leaves, pepper com, nutmeg, shallot, onion, tarragon, lemon juice-are added to reduction of the spices if the liquid egg yolk and hot virgin olive oil. Extracted by white wine and vinegar and then baked on salamander and gas oven in emulsified properties of sabayon and hot virgin olive oil. It may be indicated the pasteurization that during that in all treatment of the liquid egg yolk was achieved with whisk holding water in double boiling pen 95$^{\circ}C$ for 1min with the object of removing salmonella possibly contained in the yolk. (Imai camd namba e2)

• Journal of Environmental Science International
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• v.22 no.1
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• pp.99-107
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• 2013

This study surveyed the distribution and characteristics of epiphytes and host trees in Jejudo's warm-temperate evergreen forests area. The gathered data will be used for evaluating ecological changes according to climate change. The study found 46 species of epiphytes in Jejudo; 12 of which were species of pteridophytes and 5 species of orchids, totaling 17 species of epiphytes. The appearance frequency was the greatest with Lepisorus thunbergianus, followed by Lemmaphyllum microphyllum and Lepisorus onoei. The area with the greatest diversity of epiphytes was nutmeg tree forests which have the largest number of 2.89 average species. Lemmaphyllum microphyllum had the greatest percent cover of the epiphytes whose importance was found to be the greatest. The factors involved were the epiphytes' diversity index (0.64), maximum species diversity (1.23), evenness (0.52), and dominance (0.48). The study has noted the distribution characteristics of epiphytes according to altitudes above sea level. The Lemmaphyllum microphyllum can survive at an altitude of 600 m above sea level, Lepisorus thunbergianus at 200 - 1,400m above sea level, Lepisorus onoei. at 400 - 1,000 m, and Gonocormus minutus at an altitude above 800 m. The host trees, consisting of Quercus serrata, Castanopsis cuspidata var. sieboldii, and Carpinus laxiflora, stands at 2-19 m high and 2.5 - 120 cm wide, showing diverse kinds of trees and sizes. Jejudo's warm-temperate evergreen forests have lower epiphyte diversity compared with those of subtropical and tropical areas in Japan and China. Based on the characteristics of the host trees order, epiphytes' distribution associated with the altitude above sea level was typical.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.6
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• pp.2405-2425
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• 2014

Radiation exposure leads to several pathophysiological conditions, including oxidative damage, inflammation and fibrosis, thereby affecting the survival of organisms. This review explores the radiation countermeasure properties of fourteen (14) plant extracts or plant-derived compounds against these cellular manifestations. It was aimed at evaluating the possible role of plants or its constituents in radiation countermeasure strategy. All the 14 plant extracts or compounds derived from it and considered in this review have shown some radioprotection in different in vivo, ex-vivo and or in vitro models of radiological injury. However, few have demonstrated advantages over the others. C. majus possessing antioxidant, anti-inflammatory and immunomodulatory effects appears to be promising in radioprotection. Its crude extracts as well as various alkaloids and flavonoids derived from it, have shown to enhance survival rate in irradiated mice. Similarly, curcumin with its antioxidant and the ability to ameliorate late effect of radiation exposure, combined with improvement in survival in experimental animal following irradiation, makes it another probable candidate against radiological injury. Furthermore, the extracts of P. hexandrum and P. kurroa in combine treatment regime, M. piperita, E. officinalis, A. sinensis, nutmeg, genistein and ginsan warrants further studies on their radioprotective potentials. However, one that has received a lot of attention is the dietary flaxseed. The scavenging ability against radiation-induced free radicals, prevention of radiation-induced lipid peroxidation, reduction in radiation cachexia, level of inflammatory cytokines and fibrosis, are some of the remarkable characteristics of flaxseed in animal models of radiation injury. While countering the harmful effects of radiation exposure, it has shown its ability to enhance survival rate in experimental animals. Further, flaxseed has been tested and found to be equally effective when administered before or after irradiation, and against low doses (${\leq}5Gy$) to the whole body or high doses (12-13.5 Gy) to the whole thorax. This is particularly relevant since apart from the possibility of using it in pre-conditioning regime in radiotherapy, it could also be used during nuclear plant leakage/accidents and radiological terrorism, which are not pre-determined scenarios. However, considering the infancy of the field of plant-based radioprotectors, all the above-mentioned plant extracts/plant-derived compounds deserves further stringent study in different models of radiation injury.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2002.11a
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• pp.112-122
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• 2002

This study was made to find the compound of it's taste and properties of texture and also it's color desired and optimal conditions when the natural spices garlic, celery, parsley, bay leaves, pepper com, nutmeg, shallot, onion, tarragon, lemon juice-are added to reduction of the spices in the liquid egg yolk and hot virgin olive oil. Extracted by white wine and vinegar and then baked on salamander and gas oven in emulsified properties of sabayon and hot virgin olive oil. It may be indicated the pasteurization that during that in all treatment of the liquid egg yolk was achieved with whisk holding water in double boiling pen 95$^{\circ}C$ for 1min with the object of removing salmonella possibly contained in the yolk.(lmai camd namba e2).

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1146-1150
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• 2008

Peroxisome proliferator-activated receptor-gamma ($PPAR_{\gamma}$), a member of the nuclear receptor of ligand-activated transcription factors, plays a key role in lipid and glucose metabolism or adipocytes differentiation. A lignan compound was isolated from mace (the aril of Myristica fragrans Houtt.) as a $PPAR_{\gamma}$ ligand, which was identified as fragrin A or 2-(4-allyl-2,6-dimethoxyphenoxy)-1-(4-hydroxy-3-methoxyphenyl)-propane. To ascertain whether fragrin A has $PPAR_{\gamma}$ ligand-binding activity, it was performed that GAL-4/$PPAR_{\gamma}$ transactivation assay. $PPAR_{\gamma}$ ligand-binding activity of fragrin A increased 4.7, 6.6, and 7.3-fold at 3, 5, and $10{\mu}M$, respectively, when compared with a vehicle control. Fragrin A also enhanced adipocytes differentiation and increased the expression of $PPAR_{\gamma}$ target genes such as adipocytes fatty acid-binding protein (aP2), lipoprotein lipase (LPL), and phosphoenol pyruvate carboxykinase (PEPCK). Furthermore, it significantly increased the expression level of glucose transporter 4 (GLUT4). These results indicate that fragrin A can be developed as a $PPAR_{\gamma}$ agonist for the improvement of insulin resistance associated with type 2 diabetes.

• Microbiology and Biotechnology Letters
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• v.49 no.2
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• pp.192-200
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• 2021

Kunun-zaki, produced by submerged fermentation of a combination of millet and sorghum, is a popular beverage in Northern Nigeria. Owing to the nature of the process involved in its production, kunun-zaki is highly susceptible to contamination by food spoilage microorganisms, leading to inconsistent quality and short shelf-life. In this study, we investigated various food spices, including cinnamon, garlic, and nutmeg, as potential preservatives that could be used to extend kunun-zaki shelf-life. Kunun-zaki varieties were fermented with each of these spices mentioned above and subjected to bacterial, nutritional, sensory, and quality maintenance assessments (using a twelve-member sensory panel to evaluate the organoleptic properties of kunun-zaki). Bacterial counts in the final products ranged between 10^5-7 CFU/ml. We identified two bacterial genera, Weissella and Enterococcus, based on partial 16S rRNA gene amplicon sequencing. Three amino acids, namely leucine, aspartate, and glutamate, were abundant in all kunun-zaki varieties, while the total essential amino acid content was above 39%, suggesting that kunun-zaki could potentially be considered as a protein-rich food source both for infants and adults. The kunun-zaki products were also rich in carbohydrates, crude proteins, ash, crude fiber, and fat, with contents estimated as 81-84, 8-11, 0.8-4.0, 2.9-3.58, and 5.1-6.3%, respectively. However, this nutritional content depreciated rapidly after 24 h of storage, except for kunun-zaki fermented with garlic, which its crude protein and fat content was maintained for up to 48 h. Our results revealed that organic spices increased the nutritional content of the kunun-zaki varieties and could be potentially be used as natural preservatives for enhancing the kunun-zaki shelf-life. However, garlic might be considered a better alternative based on our preliminary investigation. The presence of the isolated microorganisms in the analyzed kunun-zaki samples should be highlighted to raise awareness on the possible health hazards that could arise from poor handling and processing techniques.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.33 no.1
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• pp.110-118
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• 2015

Borimsa Temple in Jangheung, one of the Goosanseonmoon of Shilla Dynasty, calls for a study in the field of landscape architecture because it has very significant elements in cultural and ecological landscaping aspects. This study examined the changes in landscaping elements of Borimsa Temple since the 17th century in order to newly recognize cultural landscaping value of space composition elements for traditional temple and to verify landscape architectural position. For research method, literatures such as Sajeonggi (事蹟記), Joongchanggi, a surveyed map by Fujishima Gaijiro in 1928 and Joseon Gojeogdobo (朝鮮古蹟圖譜) and modern documents including Borimsa Temple Precision Ground Survey Report and photographic records of National Archives of Korea and provincial governments were examined together with a field survey in order to trace changes in landscape elements such as buildings within the temple site, pond and temple forest. The results are as the following: First, for geographical locations of Borimsa Temple, it is located in an auspicious location and Shipyuknahansang and Cheonbul were placed in a supplementary purpose according to the contents of Bojoseonsatapbi. Compared to Namhwaseonsa Temple in China, it has a similar environmental composition but the fact that buildings were placed on platforms is a distinctive difference. Second, architectural landscape of Borimsa Temple went through the Japanese colonial era and Korean War and still going through changes today. Thus, there shall be some appropriate measures such as to establish an archive of past landscape data. Third, the contents of Borimsa Temple Sajeonggi suggests that the pond of Borimsa Temple had been in a indeterminate form with stones on the outer edge. Its name could have been Yongcheon (湧泉) according to the contents of Joongchanggi. Also, the current landscape, in comparison with past photographs, is a result of changes from surface raise occurred by ground reinforcement within the temple site. Fourth, Jangsaengpyoju (長生標柱) mentioned in Bojoseonsatapbi and Borimsa Temple Sajeonggi was thought to be the dried juniper tree in front of Daewoongbojeon, which can be found in past photographic documents but, it is now assumed to be Seokbihyeong (石碑形) considering the Gukjangsaeng and Hwangjangsaeng of Dogapsa Temple of the similar time period. Moreover, Hongsalmoon mentioned in Joongchanggi was established by King's order after the Manchu war of 1636 in praising of Buddhist monks those who had volunteered to fight for the country. Fifth, it is apparent in Borimsa Temple Joongchanggi that geomancy was a consideration in landscaping process of Borimsa Temple, and the record indicates that pine trees, bo trees and persimmon trees were planted. Sixth, tea tree forest was verified of its historical root that is Seongchailyeo from Unified Shilla through passing down of Jeong Yak-yong's Goojeunggoopo method and relevant documents of Seon Master Choui and Yi Yu-won. Seventh, nutmeg tree forest suggests that nutmegs were used in national ceremonies and for medical uses. The nutmeg tree forest was also verified of its role as Naehwasoorimdae (a forest built to prevent fire from spreading) through aerial photographs and placement of a forest reserve.

• Journal of Life Science
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• v.30 no.2
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• pp.202-210
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• 2020

As the elderly population increases, it is becoming important to prevent and treat muscle loss caused by aging or disease. Steroidal androgen in the protein assimilation steroid (AAS) system is mainly used to induce muscle improvement, but it is well known that long-term or excessive doses of AAS result in various side effects, although they are prescribed for various muscle and weight loss treatments. Research is therefore underway to explore natural substances that promote muscle renewal with relatively few side effects. However, despite many studies on the improvement of skeletal muscle and the reduction of muscle disease using natural products, there is still a lack of significant clinical results and mechanism studies. The promotion of muscle regeneration through treatment with natural substances typically involves three mechanisms: positive control of the muscle modulating factor (MRF), activation of the protein synthesis mechanism, and inhibition of the protein breakdown mechanism. A study of plant extracts that are known to have muscle neoplasmic stimulation effects, such as black ginseng, plum, and nutmeg, as well as single substances derived from natural products, such as creatine, catechin, and several fatty acids, is therefore described. We also summarize the mechanisms that have been identified so far through which each of these extracts or single materials facilitates muscle regeneration and the signaling pathways that they mediate.

• Journal of Life Science
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• v.12 no.1
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• pp.8-15
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• 2002

In this paper we dealt with processing of sausage using duck mechanically deboned meat(duck-MDM). The results may be summarized as follows : 1) after semi-thawing of freezing duck-MDM at $25^{\circ}C$ for 3 hours and cutting as thin, 2) alkali washing at low temperature for 4 hours by 0.2% NaHCO$_3$and 0.15% NaCl, 3) curing at low temperature for 4 hours, 4) after washing and dehydrating(moisture 80%), 5) grinding at low temperature for 55 minutes by silent cutter such as 1st grinding for 10 minutes added only dehydrated meat, 2rd grinding for 30 minutes added salt in 1st grinded meat and 3rd grinding for 15 minutes added other additives, 6) after quick casing in PVDC film and heating at 9$0^{\circ}C$ for 80 minutes, 7) cooling to below room temperature. The additives added at 3rd grinding process were Polymix-CA(0.3%), Polymix-CS(0.3%), polyphosphate(0.3%), sugar(4.2%), potato starch(8.0%), pyre-phosphates(0.3%), isolated soy protein(7.0%), MSG(0.2%), onion powder(0.5%), garlic powder(0.1%), nutmeg (1.5%), potassium sorbate(<0.1%), food red no.40(0.0075%), egg albumin(7.0%) and gluten(3.0%).