• Journal of Life Science
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• v.27 no.1
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• pp.32-37
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• 2017

Cyanidin-3-O-glucoside (C3G) shows anti-inflammatory and antioxidant effects; however, its effect on postprandial blood glucose levels remains unknown. Alpha-glucosidase inhibitors regulate post-prandial hyperglycemia by impeding carbohydrate digestion in the small intestine. Here, the effect of C3G on ${\alpha}-glucosidase$ and ${\alpha}-amylase$ inhibition and its ability to ameliorate postprandial hyperglycemia in streptozotocin (STZ)-induced diabetic mice were evaluated. ICR normal and STZ-induced diabetic mice were orally administered soluble starch alone or with C3G or acarbose. The half-maximal inhibitory concentrations of C3G for ${\alpha}-glucosidase$ and ${\alpha}-amylase$ were 13.72 and $7.5{\mu}M$, respectively, suggesting that C3G was more effective than acarbose. The increase in postprandial blood glucose levels was more significantly reduced in the C3G groups than in the control group for both diabetic and normal mice. The area under the curve for the diabetic mice was significantly reduced following C3G administration. C3G may be a potent ${\alpha}-glucosidase$ inhibitor and may delay dietary carbohydrate absorption.

• Analytical Science and Technology
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• v.24 no.6
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• pp.421-428
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• 2011

In this study, headspace disk type monolithic material sorptive extraction (HS-MMSE) was developed, validated and applied to the analysis of volatile aroma compounds from vanilla perfume by gas chromatography -mass spectrometry (GC/MS). HS-MMSE uses monolithic material (MonoTrap) based on silica bonded with octadecyl silane (ODS) and activated carbon as a sorbent. Aroma compounds was adsorbed onto the MonoTrap in headspace and extracted by only 100 ${\mu}L$ of solvent. Total 12 volatile compounds from vanilla perfume were successfully analyzed using HS-MMSE. The influence of extractive parameters was investigated and optimized, using benzyl acetate, linalyl acetate, vanillin, ethyl vanillin as target compounds. Under the optimum condition, the limit of detection (S/N = 3) and the limit of quantification (S/N = 10) of proposed method for the target compounds were obtained within the range of 8.35~13.76 ng and 27.82~45.88 ng, respectively. The method showed good linearity with correlation coefficient more than 0.9888, satisfactory recovery and reproducibility. These results showed that HS-MMSE using disk type MonoTrap is a new promising technique for the analysis of volatile aroma compounds from vanilla perfume.

• Journal of Bio-Environment Control
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• v.4 no.2
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• pp.144-151
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• 1995

This experiment was carried out to investigate the effect of different nutrient solution temperatures on the growth and quality of welsh onion in winter season. The fresh weight increased with the increase of temperature within the range of 13-23$^{\circ}C$. The top length was longer 18 and 23$^{\circ}C$ than at 13$^{\circ}C$, the dry weight was the highest at 18$^{\circ}C$. The potassium content in plant was the highest at 18$^{\circ}C$, calcium and magnesium contents were higher at 13 and 18$^{\circ}C$ than at 23$^{\circ}C$. The vitamin C content decreased with the increase of nutrient solution temperature, but there was no statistical significance within treatments. The pyruvic acid was higher at 13 and 18$^{\circ}C$ than at 23$^{\circ}C$, while nitrate content was lower at 13 and 18$^{\circ}C$ than 23$^{\circ}C$. Therefore, for growth and quality of welsh onion, it was concluded that 18$^{\circ}C$ may be suitable nutrient solution temperature in winter season.

• Journal of Fashion Business
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• v.7 no.2
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• pp.122-142
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• 2003

This study examines the meaning of retro phenomenon and its background of establishment that showed in the pop culture. And it finds out the retro phenomena in the domestic fashion trends. And it defines the characteristics of dress and its ornament in the retro phenomena that have shown in the Korean movies since 1998. By doing this, it examines the relationship between movie dress and street fashion while it compares the styles in the 50s 70s with the retro fashion that is currently emerging. The results of the study are as follows. First, the hippie look in the 60s represented a distinctive characteristic of how they rejected traditional lifestyles. Hippie's romantic femininity that showed in the movie of 'Oollala Sisters' received a spotlight as a necessary style in the modern fashion trend. Second, while the funk look in the 70s was a style of disorder and disgust, the movie gives it a possibility of fashion with a converted sense as a vanguard fashion while embracing the funk look. Third, the layered look in the 70s was expressed with layered items, while the current layered look emphasizes layered textiles as shown in the movie of 'Hae-Jeok Became The Disco King'. Fourth, the feminine look which was a symbol of restraint shows a mixed style with delicate feminine items as shown in the movies, 'The Harmonium In My Memory' and 'Ditto'. Fifth, the training look that has two stripes as shown in the movie 'the Friends' is considered as casual wear, which is functional and easy to move at the end of the 20th century. Finally, the romantic images of school look, as shown in the movies 'the Friends' and 'Hae-Jeok Became The Disco King', show a renewed mixed & unique style. This study has its significance in the sense that it verifies the fact that the movie dress does not show the characteristics of the works that momentarily passes the screen, but it becomes a foundation of the future fashion design. At this time that Korean movies are highly developing, a through study on the movie fashion will not only give a direction of future in the modern fashion, but it will also give a developing momentum in the Korean movie dress.

• Journal of Food Hygiene and Safety
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• v.31 no.5
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• pp.365-374
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• 2016

This study was carried out to investigate the effect of vinegar on pH, total bacterial count, texture and color of rice with vinegar before and after storage at $4^{\circ}C$ and $25^{\circ}C$. This results obtained were summarized as follows : The pH value and total bacterial counts were not significant changed under different storage conditions with sushi vinegar, but control without sushi vinegar was increased the number of bacteria from storage 1 days. and When rice with vinegar was stored at low temperature ($4^{\circ}C$), the tendency of textural changes such as hardness, springiness, cohesiveness, chewiness, brittleness and adhesiveness was almost the same as those of $25^{\circ}C$. However, the rate of change was much higher in rice with vinegar when stored at $4^{\circ}C$ than at $25^{\circ}C$. and The Hunter's color parameters such as L, a, and b, of rice with vinegar were not changed much during storage at both $25^{\circ}C$. However, L value was slightly increased during storage, but a value was increased negatively without changing b value of rice with vinegar during storage at $4^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1027-1032
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• 2012

We investigate the changes of fatty acids in blood for an evaluation of the effects of soft and enteric coated capsules containing omega 3 fatty acids. Fish oil, which contained 62.87 g/100 g of sum of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), was used as nutracueticals for omega 3 fatty acids. Lipid releasing amount in soft capsule was 70% in stomach condition. However, there was 10% of releasing amount of lipid observed in enteric coated capsule in stomach condition. In intestinal condition, 50% of lipid releasing amount in enteric coated capsule showed until 6 hr, but soft capsule until 90 min. EPA and DHA contents in soft capsule administration showed higher level than those in enteric coated capsule until 8 hr. However, the administration of enteric coated capsule showed higher level of EPA and DHA in blood after 8 hr. After 24 hr, mono-, poly-unsaturated and saturated fatty acids contents with enteric coated capsule showed higher level than those with soft capsule. The enteric coated capsule containing omega 3 fatty acids was expected to sustain omega 3 fatty acids.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1348-1358
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• 2017

To enhance the physiological activity of the Rhynchosia volubilis (RV), R. volubilis (RVHE-A) and R. volubilis-added herbal powder (RVHE-B) were fermented with a solid state culture of Hericium erinaceum mycelia (HE). The total isoflavone contents of the non-fermented RV-A ($489.9{\mu}g/g$) and RV-B ($571.1{\mu}g/g$) were remarkably increased in fermented RVHE-A ($1,836.4{\mu}g/g$) and RVHE-B ($1,276.7{\mu}g/g$). In particular, aglycone isoflavones such as daidzein and genistein were significantly higher in the RVHE-A than any other sample. When hot-water (HW) and EtOH extracts (E) were fractionated from the RV and RVHE, both extracts from the RVHE-A were higher than those from the RV-A in total polyphenol and flavonoid contents. However, the RVHE-B-HW showed a lower polyphenol and flavonoid content level than did RV-B-HW. RVHE-A-HW and -E also had more potent ABTS radical scavenging activity than any extract from the non-fermented RV and other ferments (RVHE-B). In the meanwhile, RVHE-A-HW potently stimulated the production of macrophage activation-related cytokines such as $TNF-{\alpha}$, IL-6 and IL-12 ($841.7{\pm}71.3pg/mL$, $3.9{\pm}0.1ng/mL$, $179.3{\pm}30.2pg/mL$) from peritoneal macrophage more than RV-A-HW ($92.5{\pm}1.5pg/mL$, $0.1{\pm}0.0ng/mL$, $37.4{\pm}5.4pg/mL$) as well as RVHE-B-HW ($557.0{\pm}21.3pg/mL$, $1.8{\pm}0.0ng/mL$, $90.0{\pm}10.0pg/mL$). However, all the EtOH extracts did not show significant activity. In addition, the RVHE-A-HW showed a significantly higher intestinal immune system modulating activity through Peyer's patch and GM-CSF production than did any other extract from RV and RVHE-B. In conclusion, these results suggest that the fermented R. volubilis with H. erinaceum mycelia possesses a possible use as an industrial application as functional food or material.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.573-578
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• 2009

This study examined the effect of gamma irradiation on shelf-life extension and sensory characteristics of dak-galbi. Commercial dak-galbi sauce was gamma-irradiated at 0, 5, 10, 15, 20, 25, and 30 kGy. The dak-galbi sauce (200 g) was then added to diced chicken (800 g) for cooking, and the cooked dak-galbi samples in vacuum bags were stored at $35^{\circ}C$ for 5 d. Dak-galbi samples were analyzed on d 0, 1, 2, 3, 4, and 5 for microbial analysis (plate count agar), thiobarbituric acid (TBARS) and volatile basic nitrogen (VBN) measurements, and on d 0 for sensory evaluation. On d 0, total bacterial populations were below detection limit after dak-galbi marinated with the gamma-irradiated (${\geq}15\;kGy$) sauces were cooked, and the samples marinated with higher dose irradiated dak-galbi sauce had lower (p<0.05) bacterial populations during storage. TBARS values of the dak-galbi samples marinated with non-irradiated sauce were not different ($p{\geq}0.05$) with those marinated with irradiated sauces on d 0, and the TBARS values increased (p<0.05) during storage at $35^{\circ}C$, regardless of irradiation dose. In the VBN analysis, there was no difference ($p{\geq}0.05$) in VBN values among irradiation doses on d 0, but VBN values decreased (p<0.05) as irradiation dose increased during storage. Moreover, there were no significant differences ($p{\geq}0.05$) in sensory characteristics among irradiation doses. These results indicate that use of gamma irradiation on dak-galbi sauce may be useful in shelf-life extension without compromising the sensory characteristics of dak-galbi.

• Fire Science and Engineering
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• v.29 no.3
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• pp.1-5
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• 2015

The productivity and demand of porous material has been increasing by development of industry and increasing income. In particular, the fire caused by using wood flour risks wood processing industry and stock farm. The heat transfer of wood flour is carried into the depth direction by effect of oxidizer around flame, flame sometimes is progressed as smoldering. In the case of progressing as combustion fire, identifying the location of fire is difficult, and it leads to failing fire aid fire fighting. Therefore potential cause is acted as raising additional damage. This paper conducts experiments of downward deep seated fire of natural convection conditions. The samples is New Zealand wood flour that is demanded much in the domestic and oversea market. In this experiment, temperature of deep seated side is measure by changing wood flour density in holder The densities used in experiment are 3%, 5%, 10%, 15%. As a result, the tendency of temperature inside decreases as wood flour density increases. But, in the case of density which is above $0.2140g/cm^3$, the phenomenon, decreasing temperature, is not shown. The result of measurement show that average flame spread speed of wood flour is 0.249 mm/min.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.981-994
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• 2018

The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for fermented sausages production as a functional bacterial ingredient, and its effect was also compared with those inoculated with commercial starter culture (CSC). Results showed that most inoculated encapsulated B. longum (initial count, 5.88 Log CFU/g) could survive after 4 days fermentation (5.40 Log CFU/g), and approximately a half (2.83 Log CFU/g) of them survived in the products after 22 days of ripening. The products inoculated with encapsulated B. longum presented the lowest lipid oxidation level, while had higher total unsaturated fatty acid content and more desirable n-6/n-3 fatty acids than those inoculated with CSC or non-inoculated control. Moreover, the odor and taste scores in the samples made with B. longum were comparable to those in the treatment with CSC. The inoculation with the B. longum had no effects on the biogenic amine contents as well as did not cause defects in color or texture of the final products. Thus, the encapsulation could preserve the probiotic B. longum in the meat mixture, and the encapsulated B. longum could be used as a functional ingredient for production of healthier fermented meat products.