• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.23 no.1
• /
• pp.40-50
• /
• 1990

The purpose of this paper is to develop a colorant from krill, Euphausia superba, process wastes for use in food products. Carotenoproteins were extracted from preboiled krill processing offal(PKPO) and raw frozen krill processing offal(RKPO) with the aid of proteolytic enzymes. The long-term stability of the astaxanthin associated with the carotenoprotein by the addition of pretense inhibitor and antioxidant to the product were also investigated. Total astaxanthin contents of PKPO and RKPO were $35.1mg\%,\;22.1mg\%$ and those in carotenoproteins were $98.6mg\%,\;61.9mg\%$, respectively. The chitin contents of PKPO and RKPO were $6.9\%,\;4.5\%$, however, those of carotenoproteins were not determined. When $0.5\%$ trypsin was added to the extraction medium containing 0.5M $Na_3EDTA$ at $4^{\circ}C,\;74\%$ of astaxanthin and $83\%$ of the protein of PKPO were recovered as carotenoprotein in 24hrs. The amino acid profile in carotenoprotein was mainly composed of glutamic acid, methionine, aspartic acid and isoleurine. Their contents amounted to about 40% of the total amino acids, followed by alanine, phenylalanine, Iysine, leucine, threonine and tyrosine in that order, with a small amount of cysteine and tryptophan. The levels of essential amino acids were high as much as $38.3\%\~43.6\%$ of the total amino acids. The maximum observance of the carotenoid fraction from krill processing offal and from carotenoprotein was 469nm in petroleum ether. The separated components of carotenoprotein by TLC had Rfs $0.20\~0.23\;0.56\~0.60$ and $0.88\~0.91$. The carotenoids were comprised of astaxanthin, astaxanthin monoester and asthaxanthin diester in $25\~30\%\;,35\~40\%$and $40\~45\%$, respectively. The loss of carotenoids in the carotenoprotein can be prevented by the addition of pro-tease inhibitor(trasylol) and antioxidant(BHT) below $4^{\circ}C$.

• Korean Journal of Health Education and Promotion
• /
• v.5 no.2
• /
• pp.26-40
• /
• 1988

This survey was conducted to find out the present status of health education program being provided in primary schools focusing its planning, operation, contents and attitude of school nurses in September, 1988. Total 413 school nurses who are presently working in Seoul city was surveyed by mail and 167 school nurses who responded to the questionnaire were finally ana lysed. The following results were obtained. 1. The general charcteristics of the school nurses′ surveyed. As for age distribution, 30-40 age group was 60.4％ the highest and the mean age was 30. 13. As for educational attainment, junior nursing college was 71.9％. 68.3％ of the surveyed was married and 43.1％ of them has 5-10 years of working experiences. As for schools where school nurses are presently working, 31.7％ has 2,000-3,000 students, 22.8％ has 50-60 classes and 5 schools have more than 80 classes. 2. Planning of a school health education School health education was planned every semester in 55.7％, which was the highest. As for utilization status of the materials for planning of a school health education as a referance, 86.8％ of the total respondants utilized the guidelines published by Seoul city School nurses′ Association, and the administrative guidelines for school health, textbooks, school health statistics and articles related to school health in order. It was tried whether the number of referances being utilized was related to the working experiences. It was found that the shorter the experiances, the more materials were utilized. It was answered that teaching plan for health education was prepared by school-nurses themselves (95.2％), and was differentiated as three levels as the first and second grades, the third and fourth grades, and the fifth and sixth grades 3. The contents of the school health education 16 subjects offered to 6 grades of students were surveyed as follows. As for fifth and sixth grades, contents on growth and development was most widely provided as 54.5％, and 68.9％, respectively. And the next to this subject, dental health education was also frequently offered to the second, third and fourth grades as 50.9％, 68.9％, and 47.3％, respctively. 4. The operation of school health education Health education provided by school nurses was conducted formallu in 36.6％, and formally of informally accordin to grades in 43.9％. It was answered that 50.3％ of the surveyed school had started health education from 1987, when the plan for activation of school health was ordered from. Educational Committee. Teaching hours of school nurses was 6 in 32.9％, which was the highest. The lesson was provided for class unit in 77.2％, and sex education was sometimes offered to male and female students separately. As for support of health personnels out of school for health education, 79.0％ did not receive any support. If there were any aids out of school, 62.9％ received them from other related agencies and 74.3％ anwered that it was once in a semester. As for expenses for health education, 57.3％ did not input any expenses alloted to school health program as a whole. As audio-visual materials, slides were utulized most frequently and models, and charts in order. 5. Awareness of school nurses on the operation of school health education School nurses evaluated their educational quality as a health educator subjectively, 60-70％ of them answered to be average in 4 domains such as knowledge, educational skill, ability to prepare teaching plan, and cooperation. As for the awareness on the support and cooperation of the higher institutions, 46.4％ -61.8％ answered that "so and so" toward Ministry of Education and Ministry of Affairs, and 13-37％ "not supportive" Teachers of the corresponding schools were answered to be "so and so" in 55.9％-56.7％, and "very supportive" in 33.34％. There was a significant difference in formality of the lesson according to the support of the superintendent.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.6
• /
• pp.823-831
• /
• 2015

Evaluation of biological activity and analysis of functional constituents from water and ethanol extracts of four different parts of mulberry (Morus alba L.) tree were carried out to develop functional ingredients and foods using extracts of mulberry tree. The water and ethanol extracts of four different parts of mulberry tree were prepared and their biological activities and functional constituents determined by in vitro assays and HPLC, respectively. In general, ethanol extracts showed stronger biological activities and higher functional constituents than water extracts. Ethanol extracts of mulberry fruit, root bark, and twig showed stronger antioxidant ($IC_{50}=128.4{\mu}g/mL$), ${\alpha}$-glucosidase ($IC_{50}=12.0{\mu}g/mL$), and lipoxygenase ($IC_{50}=36.3{\mu}g/mL$) and tyrosinase ($IC_{50}=410.3{\mu}g/mL$) inhibitory activities, respectively, than those of other parts. Mulberry fruit and leaf showed the highest contents of anthocyanin (cyanidin 3-glucoside: 213.20 mg/100 g) and chlorogenic acid (514.97 mg/100 g), and especially ethanol extract of mulberry leaf contained higher quercetin 3-O-(6-O-malonyl)glucoside (143.25 mg/100 g) and kaempferol 3-O-(6-O-malonyl)glucoside (30.25 mg/100 g) contents without water extract of mulberry leaf. Meanwhile, mulberry twig contained both oxyresveratrol glycoside (48.90 mg/100 g) and its aglycone (21.88 mg/100 g), whereas mulberry root bark contained mostly oxyresveratrol glycoside (724.05 mg/100 g). Additionally, mulberry root bark and leaf contained much higher ${\gamma}$-aminobutyric acid (223.90 mg/100 g) and 1-deoxynojirimycin (86.07 mg/100 g) contents, respectively, than other parts of mulberry tree. These results suggest that high quality processed foods and functional foods using mixtures of mulberry fruits, leaves, twigs, and root barks should be developed for prevention and inhibition of several pathological disorders.

• Journal of Life Science
• /
• v.25 no.1
• /
• pp.68-74
• /
• 2015

Recently developed black waxy rice with a giant embryo ('Nunkeunheukchal', BGE) was selected and processed to produce high quality nutritional food. BGE contains high levels of several phytochemicals with antioxidant activities, as well as other reported health beneficial properties. In addition, the giant embryo has high protein, lipid, and amino acids contents. Within the free amino acids, ${\gamma}$-aminobutyric acid (GABA), a major inhibitory neurotransmitter, has long been used for treating the aftereffects of brain injuries and stroke. A method for manufacturing pop-rice and black rice tea by popping process in BGE is provided to increase a taste, nutrition and functionality. The produced 'pop-rice' showed increased protein (11.3%) and lipid (3.7%) contents compared with control variety, IB ('Ilmibyeo'). In addition, melanoidin related products, polyphenol and functional amino acid contents were increased by the popping process. Pop-rice tea made of BGE showed the highest extraction of total sugar, glucose, raffinose and sucrose (4 times higher than brown rice) by hot water. Scavenging activity ($SC_{50}$) of processed BGE rice powder showed strong antioxidative activity of 0.24 mg/ml using DPPH and 1.82 mg/ml using ABTs method. Thereafter, these results suggested that the popping processed rice of BGE could be one of the promising materials for healthy food development.

• The Journal of the Korea Contents Association
• /
• v.12 no.6
• /
• pp.497-507
• /
• 2012

This study aims to verify how the characteristics of organizational supporting unit affect the effectiveness of company-wide HRD Education & Training program. To achieve this objective, we performed an empirical analysis, with the characteristics of organizational supporting unit comprising supervisor's support, job support, and company support as independent variables, and with the level of reaction stage, learning stage, transfer stage, and result stage as dependent variables. Empirical data was collected during the period from August 16, 2011 to September 9, 2011 by sending out questionnaires to employees of 5 securities firms listed on KOSDAQ where online and offline education & training program is running year-round with headquarter in Seoul. A total of 340 questionnaires were sent out three times for the survey, and total of 164 questionnaires were sampled for the final analysis. According to the outcome of the analysis, regarding the first hypothesis that tries to reveal how the characteristics affect the level of reaction stage, it is verified that all of supervisor's support, job support and company support have positive impact on the level of reaction stage with p value less than 0.01. In regard to the second hypothesis that tries to see how the characteristics affect the level of learning stage, it is confirmed that supervisor's support, job support and company support have significant impact on the level of learning stage with p value less than 0.05 or 0.01, respectively. Concerning the third hypothesis that aims to investigate how the characteristics affect the level of transfer stage, it is appeared that all of supervisor's support, job support and company support have positive impact on the level of transfer stage. And lastly, as for the fourth hypothesis that tries to see how the characteristics affect the level of result stage, it is analyzed that supervisor's support, job support and company support have positive impact on the level of result stage with p value less than 0.01. This study reconfirm the outcomes of previous research, which is that the effectiveness of company-wide education & training program depends not only on the contents and quality of education & training program, but also more importantly on the role of organizational supporting unit, and the working environment where what is learned in classroom can be applied to real business. Companies or experts that run education & training program in real world should recognize that the performance of training is dependent more significantly on the characteristics of organizational supporting unit rather than the design or features of education & training program.

• Food Science of Animal Resources
• /
• v.29 no.4
• /
• pp.457-465
• /
• 2009

The characteristics of Holstein colostrum according to the methods that were employed in processing it were analyzed in this study to improve its industrial utilization. Colostrum samples were collected from the dairy farm of the National Institute of Animal Science (NIAS). The milk fat, protein, lactose, and SNF contents of colostrum were 4.34, 6.99, 3.37, and 11.10%, respectively. The effects of spray drying, freeze drying, freezing, acidification, and inoculation of lactic-acid bacteria on the characteristics of colostrum were then compared. The freezing of colostrum was found to be proper for long-term storage in a farm. Freeze-dried colostrum powder could not meet the processing requirements and the component standards for animal products in terms of the total bacterial and coliform bacteria counts, but spray-dried colostrum powder could meet the microbiological requirements because of its bactericidal effect during the spray-dry treatment. The inoculation of lactic-acid bacteria showed a better inhibitory effect on coliform than the acidification treatment, but protein precipitation appeared because of the low pH and the high acidity. To estimate the effects of the processing methods employed on the IgG of colostrum, the IgG contents of the milk treated by long temperature long time (LTLT) ($65^{\circ}C$, 30 min), by inoculating the lactic acid bacteria starter, by spray drying, and by freeze drying were measured. The IgG contents of the colostrum were changed significantly by the processing treatment employed, from 53.98 mg/mLto 33.28, 34.82, 21.98, and 36.89 mg/mL, respectively.

• Culinary science and hospitality research
• /
• v.16 no.4
• /
• pp.286-296
• /
• 2010

The purpose of this study is to develop fresh pasta added with mulberry leaf powder as functional fresh pasta. Through previous research, the mixture of 40% of flour and 60% of rice powder was optimum for making noodles with mulberry leaf powder. Making fresh pasta with 40% of wheat flour, 60% of rice powder (optimum moo for making noodles) and mulberry leaf powder(0.5% 1.0% 1.5% 2.0%) was done, followed by the mechanical test(moisture content, color value, texture, tension) and the sensory analysis(quantitative descriptive analysis, preference test). Moisture contents of raw pasta and cooked pasta were the highest in control; scores for moisture contents of cooked pasta were higher than those of raw pasta. The result indicated that the more mulberry leaf powder was, the lower L-value and a-value were in raw pasta and cooked pasta. While the b-vale(yellowness) of raw pasta was the highest in control(9.81), 1.0% of mulberry powder addition sample was the highest in cooked pasta. For hardness, the 2.0% of mulberry leaf powder addition sample has high scores, and adhesiveness and chewiness were no significant difference. The 0.5% of mulberry leaf powder addition sample was the longest in tension distance, which was resulted from the lack of water contents in mulberry leaf powder. In cooked pasta, tension distance had no significant difference between the samples, and force showed the highest score in control. The quantitative descriptive analysis showed that color intensity, savory taste, bitterness were the highest in the 2.0% of mulberry leaf powder addition sample. Gloss and chewiness were no significant difference between the samples. Grassy flavor, savory flavor, bitterness and grainess were intense as mulberry leaf powder was added The preference test showed that MRP 1.5 containing 1.5% of mulberry leaf powder was the most preferable for color, texture and overall quality. In conclusion, 40% of wheat flour, 60% of rice powder and 1.5% of mulberry leaf powder made the best formula of fresh pasta with mulberry leaves.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.68 no.2
• /
• pp.47-58
• /
• 2023

The quality and yield of crops produced using field cultivation are expected to decrease due to the recent global climate change caused by extreme weather. The plant reproductive stage associated with crop yields is a highly vulnerable period to global warming caused by high temperatures. This study analyzed the adzuki bean's yield properties, antioxidant contents, and pollen viability of adzuki bean (Vigna angularis L.) under high-temperature stress and growth periods in a temperature gradient greenhouse that forms 0 to 4℃ above the outside temperatures. As the main variety of red beans cultivated in Korean farms, the "Arari" red bean was grown in the rain shield greenhouse and the temperature gradient greenhouse from 2021 to 2022 in Milyang, Korea. Compared to 2022, it showed a 0 - 1.0℃ lower temperature during the whole growth period in 2021. However, its average temperatures were 0 - 3.7℃ higher in the vegetative stage and 0.4 - 2.4℃ higher in the anthesis stage in 2021. The lowest yield (6.8 ± 0.7 g) was at the highest temperature (T4: low, 23.6℃; average, 28.5℃; high, 35.8℃) during the anthesis stage in 2021. The temperatures of the mature stage were 1.7 - 3.9℃, which were higher in 2022 than in 2021, although the low temperatures of 2022 were lower than in 2021. The yields of the mature stage in 2022 increased more than in 2021 because of the high temperature of the mature stage. The growth and yield were good at 40.5℃ in the vegetative stage. However, growth was poor when the average temperature was 27.0℃ or higher, and yields decreased during the flowering period. Total polyphenol and flavonoid contents were increased, and the pollen viability was 40.75% in the whole growth period at high temperature (T4: low, 22.9℃; average, 28.8℃; high, 36.9℃). These results showed that the antioxidant levels increased when the antioxidant component was affected at higher temperatures than at normal. In contrast, the pollen viability-related yield decreased as the temperature increased. Our results are the basic data for field growers and the breeding of thermos-tolerance in adzuki beans to prepare for the changeable future climate.

• Korean Journal of Poultry Science
• /
• v.36 no.1
• /
• pp.47-55
• /
• 2009

This study was carried out to investigate the effects of spider-derived protease [Arazyme (AZ)] supplementation on egg production, egg quality, cecal microflora and viscosity of intestinal contents in laying hens at the late production. A total of two hundred, 59-wks-old, Hy-Line Brown layers were divided into four groups, placed into 5 replicates per group (50 birds per group) and fed one of four diets containing 0.05, 0.075 or 0.1% AZ or control for 5 wks. The results showed that egg weight in group fed the diet containing 0.05% AZ was significantly higher than those of other groups (P<0.05). There were no significant differences in egg interior and eggshell qualities among the groups. The serum parameters such as total cholesterol, the levels of GOT and GPT were not influenced by AZ feeding. There were no significant differences in the cecal number of total microbes, Coliforms and lactic acid bacteria among the groups. The viscosity and ammonia concentration of intestinal contents in the groups fed AZ were significantly reduced compared to those of the control (P<0.05). In conclusion, laying hens fed AZ supplemented diet improved egg weight as compared with that of control. In addition, the AZ supplemented diet reduced the viscosity and ammonia concentration of intestinal contents, reflecting a significant feed enzyme effect.

• Food Science and Preservation
• /
• v.21 no.1
• /
• pp.82-90
• /
• 2014

This study was conducted in order to analyze the polyphenol contents and antioxidant activities of hot-water extracts of Aster scaber in the wild field and cultivated field, and through the drying methods for the comparison on the quality characteristics of Aster scaber, according to cultivation and drying methods, and the development of functional materials. The extraction yield was higher in the Aster scaber cultivated field than those of the Aster scaber in the wild field, and high from the dried Aster scaber. The total polyphenol and flavonoid contents of Aster scaber hot-water extracts from the wild field were higher than those in the cultivated field. The total polyphenol contents were high in the extract of blanched and dried Aster scaber, and the flavonoid content was high in the non-treated Aster scaber. The electron donating ability (EDA) values of Aster scaber hot-water extracts were increased along with the increase of extract concentration, while the EDA of the blanched and dried Aster scaber extracts was higher than the other extracts. Furthermore, the SOD-like activity was increased by the extract concentration, and was high in the extract of the non-treated Aster scaber. The nitrite scavenging ability in pH 1.2 was high in the non-treated, blanched, dried, and natural dried Aster scaber. The xanthine oxidase inhibitory activities were increased through the increase of extract concentrations, and higher in the hot-water extract from Aster scaber in the wild field (WRA) than those in the other extracts. The inhibition of tyrosinase and reduction of power were increased by the increased extract concentration, and high in the extracts of blanched and dried Aster scaber. The reduced power was higher in the Aster scaber hot-water extracts of cultivated field, and was higher in the extracts of blanched and dried Aster scaber than those in the extracts dried through the use of other drying methods. Aster scaber has a high content of polyphenol and flavonoid, and antioxidant activities, which were developed as functional materials.