• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.6
• /
• pp.744-751
• /
• 2008

Physicochemical properties of Gugija-sugar leaching were investigated by adding sugar ratio on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling ($40{\sim}50$ sec at $85^{\circ}C$) and unparboiling. Gugija-sugar leaching were leached after preserving (5 months at $5^{\circ}C$) Gugija-sugar mixture (20, 40, 60, 80 and 100% sugar based on raw Gugija). The yield increased with UPRGSL-4 (Gugija-sugar leaching adding 80% sugar) having the highest yield at 77.5%; in contrast, total acidity decreased with increasing ratio of sugar. The main organic acids of raw Gugija are tartaric acid (0.63%), citric acid (0.57%), malic acid (0.54%) and succinic acid (0.3%). Citric acid and succinic acid decreased with increasing ratio of sugar but malic acid and tartaric acid increased on Gugija-sugar leaching. Polyphenolics and betaine content of unparboiling Gugija-sugar leaching decreased as increase ratio of sugar but in term of used Gugija amount, betaine content of each Gugija-sugar leaching was equal to raw Gugija. Also, parboiling Gugija-sugar leaching decreased quickly with increasing ratio of sugar, especially PRGSL-4 and PRGSL-5 (parboiling Gugija-80 and 100% sugar leaching, respectively) was not determined. 15 types of free amino acids were detected in raw Gugija; the total content was 601.6 mg/100 g and the highest amino acid among them was serine, 218.1 mg/100 g. In PRGSL-4 prepared by parboiling, 9 kinds of free amino acid were detected and the total content was 383.3 mg/100g. Also, in UPRGSL-4 (unparboiling Gugija-80% sugar leaching), all 17 kinds were detected and its total content was 705.7 mg/100 g.

• Korean Journal of Agricultural Science
• /
• v.20 no.1
• /
• pp.25-33
• /
• 1993

This study was conducted to obtain necessary informations for improving of wildlife rearing management. The data was gathered by surveying with questionaire. One hundred and eighty farmers which was 60 of deer and pheasant, 30 of wild boar and fox rearing farmers respectively were investigated during the summer in 1992. The results of this study are as follows : 1. Most of managers considered their rearing as a side job but agriculture was appointed as a main job from most of them except wild boar managers. 2. The major cost items were breeding stock and feeding which occupied over than half. 3. The yearly profit was the highest in deer(25.5%) but the lowest in wild boar(10.3%). 4. The break-even point was the highest in wild boar(24 mil. won) but the lowest in pheasant(7.3 mil. won). 5. The optimum sales scale for a year was deer(11 heads), Pheasant(1,027 heads), Wild boar(69 heads) and Fox (102 heads).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.10
• /
• pp.1243-1252
• /
• 2017

There are limited programs for low sodium intake based on the nutrition education model for housewives who cook family meals. The objective of this study was to evaluate the effects of model-based nutrition programs for low sodium intake among housewives residing in Seoul by incorporating social cognitive theory. A questionnaire survey before and after education was conducted on 140 housewives who participated in the 'Low Sodium Nutritional Education Program' delivered by a district public health center for 12 weeks from November 2015 to January 2016. The contents of the nutrition education program and program evaluation items were based on the action plans for 'Less Sodium Healthy Practice' suggested by the Ministry of Food and Drug Safety. The results show that program participants showed a lower preference for sodium, higher selection of low sodium dishes from restaurants or cafeteria if available, and increased awareness of the need of restaurants to serve low sodium dishes compared to before. In terms of behavioral changes, there were significant improvements in checking nutrition labeling and selection of foods with low sodium, use of low sodium food products, use of natural seasonings to reduce salt intake, and consumption of fast foods and processed foods. On the other hand, requesting less salty meals when ordering and introducing restaurants or cafeterias with healthy and low sodium menus turned out to be difficult to put into practice. In conclusion, the nutrition education program for sodium intake reduction for housewives was effective in increasing knowledge, environment recognition, and behaviors related to low sodium intake but not behaviors related to physical environmental factors. Therefore, further nutrition education programs and practices for sodium intake reduction should be comprehensively implemented with improvement of physical environments for low sodium intake.

• Food Science and Preservation
• /
• v.15 no.1
• /
• pp.58-65
• /
• 2008

The Acorn (Quercus acutissima CARRUTHERS), which contains a large quantity of tannin, should be developed as a processed food as the acorn is rich in natural antioxidants and other valuable components. Accordingly, acorn extraction conditions for polyphenol and gallic acid (both antioxidants) were investigated by response surface methodology. The content of polyphenols were determined under 16 different extraction conditions based upon a central composite design. The parameters varied over $30-70^{\circ}C$ of extraction temperature, 1-5 h of extraction time, and 5-25 mL/g of solvent ratio, Gallic acid extraction was optimal at $60-100^{\circ}C$ extraction temperature, 1-5 h of extraction time, and 5-25 mL/g of solvent ratio, Epicatechin content was highest at $56.77^{\circ}C$, 4.16 hand 22.38 mL/g. Catechin content was highest at $52.37^{\circ}C$, 2h and 23.59 mL/g. The maximum catechin content was $91.30{\mu}g/mL$. Epigallocatechin content was influenced by extraction temperature and time. The maximum epigallocatechin content was $1,066.56{\mu}g/mL$ at $61.42^{\circ}C$, 4.17h, and 9.25 mL/g. The maximum value of epicatechingallate content was $125.39{\mu}g/mL$ at $47.72^{\circ}C$, 3.04h, and 24.93mL/g. Epigallocatechingallate content was influenced principally by solvent ratio and the maximum content was $61.38{\mu}g/mL$ at $48.11^{\circ}C$, 2.96h, and 24.95mL/g. The total polyphenol content was maximal at $1,332.75{\mu}g/mL$, after extraction at $61.50^{\circ}C$, 4.24h, at 9.71mL/g. The higher the extraction temperature and the longer the extraction time, the greater the polyphenol content. Gallic acid content was highest, the maximal level was $30.51{\mu}g/mL$ after $65.84^{\circ}C$, 1.65h at 17.17 mL/g, and this was influenced principally by extraction time and solvent ratio.

• Korean Journal of Soil Science and Fertilizer
• /
• v.28 no.2
• /
• pp.165-175
• /
• 1995

To determine the effect of soil moisture stress on growth of barley and grain quality, a pot experiment was carried out for two barley varieties(Olbori and Chogangbori) by using large plastic pot(52cm in diameter and 55cm in depth) filled with sandy loam soil under rain-controlled open green house. By means of measuring soil water potential with micro tensiometer and gypsum block installed at 10cm in soil depth, soil moisture was controlled by sub-irrigation at several irigation points such as -0.05bar, -0.2bar, -0.5bar, -1.0bar, -5.0bar and -10.0bar in soil water potential. The lower soil water potential was controlled, the shorter length of stem and internode became, and the more narrow stem diameter was. Leaf area was significantly decreased when soil water potential was controlled lower than -0.5bar, although chlorophyll content of flag and first leaves was not changed so much. Weight of grain and ear was significantly decreased when soil water potential was lower than -5.0bar and the highest grain yield was obtaind in a plot where soil water potential was controlled at -0.2bar. However, the most efficient water use of Olbori and Chogangbori was obtained at -0.5bar and -1.0bar in water potentials, respectively. Crude protain content, maximum viscosity, consistency and ${\beta}$-glucan content of barley flour increased as soil water potential significantly decreased, especially below -5.0bar, but gelatination temperature decreased as soil water potential decreased.

• Journal of Food Hygiene and Safety
• /
• v.36 no.5
• /
• pp.430-439
• /
• 2021

Essential oils with excellent antibacterial activity were used to study the inhibitory effect against the six types of food poisoning biofilms formed on the surfaces of polyethylene (PE) and stainless steel (SS) that are widely used for food processing instruments and containers. The antibacterial activity of 20 kinds of essential oils was tested using the disk diffusion method. The result showed the degree of antibacterial activity in the following order: cinnamon> clove> lemongrass> peppermint> pine needle (highest to lowest). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of cinnamon and clove oil were in the range of 0.63-1.25 mg/mL and 1.25-2.50 mg/mL, respectively. The MIC and MBC of lemongrass oil were 1.25-2.50 mg/mL and 2.50-5.00 mg/mL, respectively, showing slightly less antibacterial activity. Although the preventive effect of three types of essential oils on the biofilm formation differed slightly depending on food poisoning bacteria, PE, and SS, it was found that the precoating of 0.5% cinnamon, clove, and lemongrass oil on the PE and SS affects the formation of biofilm. Increased essential oil concentration significantly inhibited the biofilm formation for all food poisoning bacteria (P<0.05), and biofilms of Listeria monocytogenes and Staphylococcus aureus were not formed when treated with 0.5% cinnamon and clove oil. The elimination effect of food poisoning bacteria biofilms formed on the surfaces of PE and SS differed depending on the type of food poisoning bacteria. Still, the biofilm elimination effect increased as the essential oil concentration increased, and the biofilm elimination rate of clove oil was generally high. Therefore, this study found that the cinnamon and clove essential oils (0.5%) are suitable natural materials that effectively prevent, inhibit, and remove the biofilms formed by the food poisoning bacteria on the surfaces of polyethylene and stainless steel.

• Korean Journal of Breeding Science
• /
• v.43 no.6
• /
• pp.595-599
• /
• 2011

'Goami 3' is a new japonica rice cultivar developed from a cross between Suweon464 and Daeanbyeo by the rice breeding team of National Institute of Crop Science, RDA. 'Goami3' has about 130 days growth duration from transplanting to heading in central plain area of Korea. It has a good semi-erect plant type and resistance to lodging of about 79 cm in culm length. 'Goami 3' had 15 panicles per hill and 104 spikelets per panicle. 'Goami 3' has very high amylose (29.5%) and high non-dietary starch compared with Hwaseongbyeo. This rice variety has slow senescence and 47% tolerance to viviparous germination during the ripening stage. 'Goami 3' is susceptible to leaf blast, bacterial blight, virus disease and insect pest. The yield performance of this cultivar in milled rice was about 3.92MT/ha by ordinary season culture in local adaptability test from 2005 to 2007. 'Goami 3' is adaptable to central and southern plain area of Korea.

• Korean Journal of Food Science and Technology
• /
• v.53 no.3
• /
• pp.267-277
• /
• 2021

To evaluate hepatoprotective effects, the antioxidant capacities of matcha green tea extract (Camellia sinenesis) were compared to those of green leaf tea and the anti-inflammatory activities in HepG2 cells were investigated. Evaluation of the total phenolic and total flavonoid content, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and inhibitory effect on lipid peroxidation indicated that the aqueous extract of matcha green tea presented significant catechin content and antioxidant capacity compared to those of green leaf tea. In addition, the extract had considerable inhibitory effects on α-glucosidase, α-amylase, and advanced glycation end-products. The matcha green tea extract significantly increased cell viability and reduced reactive oxygen species in H₂O₂- and high-glucose-treated HepG2 cells. Furthermore, in response to oleic acid-induced HepG2 cell injury, treatment with matcha green tea aqueous extract inhibited lipid accumulation and regulated the expression of inflammatory proteins such as p-JNK, p-Akt, p-GSK-3β, caspase-3, COX-2, iNOS, and TNF-α. Matcha green tea could be used as a functional material to ameliorate hepatic lipid accumulation and inflammation.

• Journal of Mushroom
• /
• v.18 no.4
• /
• pp.357-364
• /
• 2020

The grade and price of Lentinula edodes largely differs in preference depending on the product area and seasonal factors. The product amount of autumn L. edodes was higher than that of spring L. edodes, but high quality, which is divided into "Hwago" is low in preference. Mostly, the autumn L. edodes is obtained as powder; hence, it is necessary to develop a processing method to utilize its flavor and aroma at an affordable price. Additionally, we estimated the content of 𝛽-glucan, ergosterol, vitamin D₂, reducing sugars, and free amino acids and evaluated the anti-inflammatory activity of saccharification powder of log-cultivated L. edodes. In the saccharification powders obtained via 7 min of UV irradiation of log-cultivated L. edodes, 𝛽-glucan and vitamin D₂ contents were found to be the highest, whereas ergosterol content was found to be the lowest. The content of reducing sugars ranged from 62.4 mg/L to 68.2 mg/L. The free amino acids were higher in these saccharification powders than in the control. Subsequently, RAW 264.7 cells were treated with different concentrations (10, 50, 100, 200, 300, and 500 ㎍/mL) of the saccharification powders of log-cultivated L. edodes obtained via different UV irradiation time applications. The cells showed good viability; the anti-inflammatory effect was found to be the highest at 7 min UV irradiation. Therefore, 7 min of UV irradiation was determined to be the optimum condition for manufacturing saccharification powders of log-cultivated L. edodes. Hence, saccharification powders of log-cultivated L. edodes may be used as a raw material for natural sweeteners, food additives, and in the food industry.

• Journal of Nutrition and Health
• /
• v.54 no.6
• /
• pp.644-663
• /
• 2021

Purpose: This study was conducted to evaluate the safety of iodine intake based on ingestion levels and urinary iodine excretion of women of childbearing age (15-45 years old) using data from the 2013-2015 Korea National Health and Nutrition Examination Survey. Methods: Iodine intake was calculated using the 24 hours dietary recall method and urinary iodine excretion. The iodine nutrition database for the analysis of dietary iodine intake was constructed using the food composition database of the Rural Development Administration (RDA), the Korean Nutrition Society (KNS), the Ministries of Food and Drug Safety, China and, Japan. The World Health Organization (WHO) evaluation criteria and hazard quotient (HQ) calculated using biomonitoring equivalents (BE) were applied to evaluate the safety of the iodine intake. Results: Of the study subjects, 15.22% had a urinary iodine concentration level of less than 100 ㎍/L, which was diagnosed as deficient, and 48.16% had an excessive iodine concentration of over 300 ㎍/L. Urinary iodine concentration was 878.71 ㎍/L, iodine/creatinine was 589.00 ㎍/g, and iodine/creatinine was significantly higher at the age of 30-45 years. The dietary iodine intake was 273.47 ㎍/day, and the iodine intake calculated from the urinary iodine excretion was 1,198.10 ㎍/day. Foods with a high contribution to iodine intake were vegetables, seafood, seaweed and processed foods. The HQ was 1.665 when the urinary iodine content was > 1,000 ㎍/L. Conclusion: The results of this study implicate that the urinary iodine concentration, rather than the dietary iodine intake, is more appropriate to evaluate the iodine status under the current situation that a comprehensive iodine database for Koreans has not been established.