• Journal of the Society of Cosmetic Scientists of Korea
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• v.23 no.2
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• pp.118-151
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• 1997

Allergic contact dermatitis is a common skin disease resulting from specific immumologic sensitization to topically applied various allergen. Purpose of this study was to investigate skin morphologic chganges by light microscopic, changes of protein band by SDS-PAGE in the skin treated on the surfactant. Furthermore, lectin histochemistry is used to know the chagnges of the terminal sugar of the glycoconjugate in the skin treated on the surfactant. The results were as follows : The 1 day of treated group was indicated the enlargement of capillary, the 3 days of treated group was showed that the cytoplasm was eosinophlic by the pyknotic of nucleus. The 6 days of treated group was observed hyperkeratinoid, increased of inflammation cells to epithelium. The 9 days of treated group was appeares that serum crust was sheded and formed a acanthosis. But dermis layer was cytoplasmic vaculation and enlargement of intercellular space. The 12 days treated group made up new epidermis layer of seven layer and of observed an decreased in quantity of inflammation cells. The mast cell of degranulated type was increased in treated surfactnat. It was secreating granules hold histamin, serotonin and heparin. Accordingly, protein band of electrophortic phase was observed a sudden changes since 3 days treated group. At observeation of the cell-surface glycoconjugates, LCA, PNA, SBA and WGA lectin positive cells but inducated lectin negative cells in Con-A. Furthermore, PNA and SBA showed stroger positive reaction as treated surfactant group.

• Food Science and Preservation
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• v.17 no.1
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• pp.66-71
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• 2010

In the Joseon Dynasty, various fruit teas were popularized to promote health, with spread of Donguibogam and Hyangyag gugeupbang. As interest in fruit tea has recently increased, studies on its manufacture have become necessary. We used response surface analysis for rediscovery and commercialization of grape tea. Major materials of traditional grape tea are grape juice, pear juice, ginger juice, and honey, and the sugar contents of these materials were 12.3, 14.1, 3.3 and 75 $^{\circ}Brix$, respectively. When sensory examinations were conducted with subjects aged 40-60 years, the difference between dilution ratios of 100% and 150% was not significant, but tea diluted by 150% showed somewhat higher scores than did tea diluted by 100%. Ginger taste and sweetness were found to have the greatest effect on overall acceptance. Regression analysis on color, flavor, taste, and overall acceptance values, with reference to ginger juice and honey as independent variables, revealed that the $R^2$ values were 0.8411, 0.6717, 0.9499, and 0.9015, respectively. Contour maps were superimposed to obtain an optimal combination of ingredients for traditional grape tea, and the indicated levels of ginger juice and honey were 0.46-0.69% and 3.85-5.20%, in combination with grape juice, pear juice, and water concentrations of 28%, 9% and 60% (all w/w), respectively. Thus, it is now possible to prepare traditional grape tea.

• Korean Journal of Microbiology
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• v.51 no.4
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• pp.364-373
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• 2015

As an effort to utilize alginate, 103 bacterial isolates that were positive for the alginate lyase activity were isolated from various clams and seawater samples collected in Incheon coastal area. Among them, 3 strains (M1-2-1, M6-1, and C8-15) were finally selected for further analysis based on their activities at higher levels than others. These isolates were all Gram-negative and rod shaped halophilic bacteria with motility. According to their physiological and biochemical properties as well as DNA sequence of their 16S rRNA genes, M1-2-1 and M6-1 were identified as a member of genus Pseudoalteromonas and C8-15 belonged to genus Vibrio. They exhibited the alginate degrading activity at the maximal level when they were cultured in APY broth for 6-8 h at $25^{\circ}C$. Both their growth and the enzyme activity were greatly enhanced when NaCl was added to the growth medium. The crude alginate lyases from the supernatants of the bacterial cultures showed the highest activity at $45^{\circ}C$ and pH 7.0-8.0. M1-2-1 and M6-1 produced 2.723 and 1.976 g/L of reducing sugar from alginate, respectively, suggesting that they have potential for commercial application.

• Journal of Haehwa Medicine
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• v.8 no.2
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• pp.107-122
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• 2000

As a result of studing on the "shashen(沙蔘)", we could reach conclusions as follows. 1. Shashen is the root of "lunyeshashen(潤葉沙蔘)", "kuoyeshashen(闊葉沙蔘)", and its same generic plants that belong to Companulaceae. In china people has used twenty-four species as a shashen together with other generic plants, in korea sixteen species as a shashen. 2. At first, in the "Shen Nong's Herbal(神農本草經)" it was recorded and then in the "Benchingfengyuan(本經逢原)" divided into "nanshashen(南沙蔘)" and "beishashen(北沙蔘)". Recently, nanshashen called shashen belongs to Companulaceae and have strong efficacies of clearing away heat from lung, resolving phlegm, beishashen belongs to Umbelliferae and have strong efficacies of nourishing stomach, nourishing yin. 3. Shashen is the root of Adenophora stricta Miq., and yangru(羊乳) is that of Codonopsis lauceolata Bentham et Hooker, jini is that of Adenophora remotiflora (SIEBOLD et ZUCCARINI.) MIQUEL. From a efficacious point of view, it is the characteristics that shashen have efficacies of nourishing yin and clearing away heat from lung, supplementing stomach and promoting production of body fluid, resolving phlegm and relieving cough, eliminating pus and abscess, expelling wind and pruritus, jini have those of clearing away heat and toxic material, resolving phlegm and yanru have those of nourishing yin and moistening lung, resolving phlegm and eliminating pus, clearing away heat and toxic material, stimulating milk secretion. 4. After being recorded as "zhimu(知母)" in Shen Nong's Herbal, the alias of shashen was recorded as kuxin(苦心), shimei(識美), huxu(虎須), baishen(白參), zhiqu(志取), wenhu(文虎), baolishen(保利參), paoshen(泡參), jibantui(鷄半腿), yangponai(羊婆妨) and so on. Moreover shashen was named after its characteristics of that it grows well in the sandy soil and as a wushen(五參) with a renshen(人蔘) its form is different from that of wushen but their chief virtues are alike. 5. In the numerous medical books, xinyeshashen(杏葉沙蔘) regarded as nanshashen. It was called as the alias of jini, so I thouhgt that it was wrong xinyeshashen to be regarded as nanshashen. 6. It was used shashen for renshen, renshen was used to treat lung-cold syndrome by its efficacy of tonifying yang and shashen lung-heat syndrome by its efficacy of nourishing yin, the reasons of that because shashen had amount of sap, its properies and flavours of herbs are light and clean. 7. The constituents of shashen were essential oil, starch, shashen-saponin, furocoumarin, xanthotoxin(ammoidin), inulin, sugar, mucus and have efficacies of resolving phlegm, promoting production of body fluid, immunomodulational and antibiotic efficacies. above results indicated that the origin of shashen and substitutional plants was various. Their efficacies are somewhat alike, but there were characteristic efficacies each other. Nowadays they are used together with, so we should know the characteristic efficacies of them and then we using them clinically, more deep discrimination and experimental support shoud be accomplished.

• Journal of the korean academy of Pediatric Dentistry
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• v.32 no.1
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• pp.174-184
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• 2005

For the purpose of investigating the etiologic factors of early childhood caries in 18-month old infants which is an important period in pediatric dentistry, 234 infants of 18-month age and their first care-givers (mothers in most cases) who visited Ilsin Christian Hospital in Busan for the baby-care counseling and vaccination were examined. The oral examination was performed on the infants and their care-givers were individually interviewed about various items, and the data was statistically processed to yield the results as follows : 1. The prevalence rate of early childhood caries was 27.4%. 2. The percentage of the eldest child, the education level of the mother and monthly income were revealed lower in caries group infants. 3. The percentage of prolonged breast-feeding and the frequency of daily nursing was higher in early childhood caries group. 4. In early childhood caries group, the between-meal snacks were tend to be provided irregularly without predetermined time, and sugar containing snacks such as chocolates and candies were ranked in higher order whereas the fruits and milks were in lower ranks. 5. In early childhood caries group, the percentage of those performing the oral hygienic care was lower and the timing to start the toothbrushing was comparatively later. From the above results, it can be concluded that prolonged breast-feeding, poor snack habits and lower socioeconomic status act an important role in early childhood caries in 18-month old infants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.78-84
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• 1993

This study was conducted to investigate the effect of various polyethylene (PE) film packaging on the quality of strawberry during storage at low temperature. Gas composition in film was changed rapidly at early stage of storage and then kept at the level of 5~10% $CO_2$and 1~3% $O_2$. Weight loss and decay rate were low at 0.08mm PE film packed strawberries. Titratable acidity, pH and soluble solids were changed slightly during storage but its large difference according to film thickness was not observed. Decrease of flesh firm-ness and a value was restrained by PE film packaging. Free sugar of strawberry was composed of glucose and fructose in similar content and it was decreased a little during storage but the difference according to film thickness was not observed. The organic acids in strawberry were citric acid, malic acid, succinic acid, ascorbir acid, oxalic acid, tartaric acid and pyruvic acid and the major organic acid was citric acid. The contents of citric acid, malic acid, succinir acid and ascorbic acid were decreased and oxalic acid and tartaric arid were not changed during storage but pyruvic acid was increased in early stage and then decreased. These changes of organic acid were slight in packaged with 0.08mm PE film strawberry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.464-469
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• 2007

This research was worked out to investigate fermentation and functional properties of Hahyangju. Hahyangju was brewed by traditional method and the changes in chemical component and microorganisms in wine mash were evaluated during brewing. In the course of the first mash brewing, the yeast cell number was the highest after 6 days fermentation, and contained 11% alcohol, 0.82% total acidity and 0.53% amino acidity The final product of Hahyangju contained 19.2% alcohol, 0.32% reducing sugar, 0.46% total acidity and 0.24% amino acidity. The major organic acid was lactic acid containing 680.04mg/100mL. The total phenolic compound contents and electron donating ability of Hahyangju were 263.16 ppm and 93.08%, respectively. Nitrate scavenging effect was measured at various PH (1.2, 3.0, 4.2, 6.0); the highest effect was at pH 1.2 as 90.26%. Angiotensin converting enzyme (ACE) inhibition activity and fibrinolytic activity of Hahyangju ware 87.5% and 19.1 unit, respectively.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.75-84
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• 2015

In this study, a Yanggaeng with added loquat fruits puree was developed and studied on quality characteristics. The mixed ratio were 0%, 20%, 40%, 60%, 80%, 100% of loquat fruits puree. Loquat fruits puree have 83.49% of water, 0.36% of crude protein, 0.04% of crude fat, 0.46% of crude ash, $14.3^{\circ}Brix$ of sweetness, 75.10(mg/kg) of polyphenol and 4.01 of pH. The water contents of Yanggaeng were 41.78~53.37%, and showed significant increase (p<0.001). The sugar contents of Yanggaeng were increased from $28.7^{\circ}Brix$ at control group to $36.0^{\circ}Brix$ at 100% mixing group (p<0.001), while pH were decreased from 6.4 at control group to 4.26 to 6.4 at 100% mixing group. In color, the brightness (L-value) gradually decreased from 72.69 at control group to 43.64 at 100% mixing group (p<0.001), the redness (a-value) of control group was the lowest by -1.72 while 100% mixing group was the highest by 8.64 (p<0.001). The yellowness (b-value) of control group was 15.91 while that of 100% mixing group was 21.98 (p<0.001). The DPPH radical scavenging activity of control group was the lowest by 9.24% while that of the group 100% mixing was the highest by 46.17%. Total polyphenol was not detected from control group and 20% mixing groups, and 100% mixing group was The highest by 16.69 mg/100 g (p<0.001). Preference test showed the groups with mixing loquat fruits puree 60% or more were preferred (p<0.001) in color. There were no significant difference from sweet taste but sour taste of 100% mixing group was The highest by 4.85 (p<0.01). For texture and overall preference the most preferred groups were the groups of mixing of 60% and 80% of loquat fruits puree.

• Korean Journal of Plant Tissue Culture
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• v.27 no.1
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• pp.31-37
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• 2000

Proton extrusion by hairy roots of Panax ginseng C.A. Meyer was enhanced by iron-deficiency or single salt solutions of nitrate or ammonium salts. The enhancement effect of iron-deficiency was confined to the apical zones, whereas that of nitrate and ammonium was confined to the basal root zones. tinder iron-deficiency medium, the proton extrusion of ginseng hairy roots was higher at two times than that grown in the medium of iron-sufficiency. According to pH in the medium, uptake of inorganic elements showed various patterns for the kind of inorganic elements. $Ca^{2＋}$, $Mg^{2＋}$ and Fe$^{2＋}$ were highest uptake at the pH 4.8 and Mn$^{2＋}$, Zn$^{2＋}$ and Cu$^{2＋}$ were highest uptake at the pH 3.8. Free sugars and ginsenosides were analyzed by HPLC. Five kinds of free sugars were indentified in ginseng hairy roots. Glucose, fructose and sucrose were a major sugar in ginseng hairy roots and contents of free sugars were highest at pH 6.8 and pH 4.8, respectively. The contents of ginsenosides and phenolic compounds were highest at pH 5.8. This physiological responses in ginseng hairy root indicated that it may well be a good model system for the study of mechanism of mobilization and uptake of inorganic elements related with the red-colored phenomenon in ginseng roots.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.433-439
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• 2017

This study investigates the quality characteristics of sweet persimmon jam added with aronia juice. Sweet persimmon jam was prepared with sweet persimmon, sugar, pectin and various amounts (20, 40, 60, 80%) of aronia juice, and it was assessed for pH, total acidity, color, sensory evaluation and hydrogen donating ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging effects and content of the total polyphenols, respectively. Increasing the amount of aronia juice decreased the pH, whereas the total acidity gradually increased. In addition, with an increased amount of aronia juice, the lightness (L) and yellowness (b) significantly decreased, while redness (a) gradually increased. By increasing the amount of aronia juice, the polyphenol contents, DPPH and ABTS radical scavenging activities were increased. The results of the sensory evaluation showed that the sweet persimmon jam added with 80% aronia juice had the highest overall-acceptability scores. The results suggest enhancing the quality, palatability and acceptability of sweet persimmon jam by adding 60~80% of aronia juice.