• Journal of Life Science
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• v.34 no.7
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• pp.485-492
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• 2024

Sea cucumbers contain more than 50% protein in their solid content, and they also possess various bioactive substances such as saponins and mucopolysaccharides. This study analyzed the activities of various enzymes derived from Bacillus and lactic acid bacteria and determined to degrade the components of sea cucumbers. Among the analyzed strains, B. subtilis K26 showed the highest activities in protease and xylanase and relatively high activity in cellulase. Accordingly, samples of sea cucumber and water were mixed in equal proportions, sterilized, and then fermented by inoculating them with B. subtilis K26. Following this, a higher amino acid content was observed between 1.5 and 7.5 hr, a lower residual solid content in this time, and a lesser fermentation odor. The saponin content in fermented sea cucumber powder extracted with butanol was measured to be 1.12 mg/g. The chondroitin sulfate content was evaluated to be 5.11 mg/g in raw sea cucumber. The total polyphenol content, flavonoid content, and antioxidant activities were 6.95 mg gallic acid equivalent/g, 3.69 mg quercetin equivalent/g, and 3.69 mg quercetin equivalent/g in raw sea cucumber, respectively. Moreover, the DNA damage protective effect of fermented sea cucumber extract was found to be concentration-dependent, with a very strong effect at very low concentrations. Overall, we suggest that sea cucumber fermented with B. subtilis K26 has a high potential as a food for inhibiting oxidation, enhancing immunity, and improving muscle function in the human body thanks to its high free amino acid content.

• Food Science and Preservation
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• v.30 no.4
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• pp.703-715
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• 2023

This study was conducted to investigate the fermentation characteristics and anti-obesity effects of acetic acid fermentation products of coffee wine. The live cell counts, soluble solids, pH and total acidity of the acetic acid unfermented coffee wine (AUFCW; day 0, before fermentation) were 6.35 log CFU/mL, 8.10 °Brix, 3.88, and 1.29%, respectively, while the acetic acid fermented coffee wine (AFCW; day 15, after fermentation) were 4.40 log CFU/mL, 8.57 °Brix, 3.07, and 7.45%, respectively. Pancreatic lipase inhibitory activity tended to increase as the acetic acid fermentation period increased. The anti-obesity effects of AFCW on 3T3-L1 cells, which was induced by MDI, were evaluated based on the lipid accumulation rate, leptin expression, and fat production-related gene expression (PPAR-γ and SREBP-1c) at the mRNA level. In the case of AFCW, the lipid accumulation rate and leptin expression were decreased to 69.37% and 50.20% at a concentration of 200 ㎍/mL, respectively, and the expression levels of PPAR-γ and SREBP-1c at the mRNA level were decreased to 79.89% and 48.81%, respectively. These results indicate that anti-obesity effect of acetic acid fermentation products could be increased by acetic acid fermentation of coffee wine.

• Food Science and Preservation
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• v.30 no.2
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• pp.347-357
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• 2023

The succulent plant Aeonium sedifolium leaves contain several compounds that are of interest for their cosmetic uses on the skin. This study measured the inhibitory effects of enzyme production and antioxidant, astringent effects and skin wrinkles using Aeonium sedifolium leaves (ASL). The total phenolics compounds (TPC) content of ASL under optimal extraction conditions was 34.49 mg/g for hot water extract (ASLW) and 61.64 mg/g for 50% ethanol extract (ASLE). The ASLW and ASLE extracts were freeze-dried, powdered, and used as solids. TPC content, 2,2-diphenyl-1-picrylhydrazy (DPPH) radical scavenging activity, and 2,2'-azinobis (3-ethylben-zothiazoline 6-sulfonate) (ABTS) radical inhibition of the ASL phenolics were tested. The DPPH radical scavenging activities of ASLW and ASLE were tested at a TPC of 100 ㎍/mL. ABTS radical inhibition showed antioxidant activity of 100.00% in ASLW and ASLE, and the antioxidant protection factor of ASLW and ASLE was 1.07 and 1.22, respectively. The thiobarbituric acid-reactive substance (TBARS) inhibitory activity of ASLW and ASLE was 77.00%. The elastase inhibitory activity of ASLE was 69.03%, and collagenase inhibition activity for ASLW and ASLE was 29.82% and 54.76%, respectively. The astringent effect of ASLE was 89.82% at a TPC of 200 ㎍/mL. Thus, we concluded that ASL has the potential as a functional cosmetic ingredient with anti-aging effects on the skin.

• Food Science and Preservation
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• v.30 no.2
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• pp.272-286
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• 2023

Garlic sprouts can provide data on functional and food processing materials. This study compared the leaves, bulbs, and roots of garlic sprouts grown on smart farms during two growth periods (20 and 25 days). In addition, data for garlic bulbs grown in open fields were presented as reference materials. All garlic sprouts' total free sugar content decreased as the growth period increased. All plant parts' total organic acid content decreased as the growth period progressed, except for the root section. Potassium, phosphorus, and sulfur content increased during growth in all parts of the garlic sprouts. Alliin content decreased in all parts of the plant over time, whereas thiosulfinate content increased in the roots but decreased in the leaves and bulbs. Total polyphenol content increased in all parts of the plant during the growth period, except for the bulb, whereas the flavonoid content did not change significantly over time. The 2,2-diphenyl-1-picrylhydrazy (DPPH) and 2,2'-azinobis (3-ethylben-zothiazoline 6-sulfonate) (ABTS) free radical scavenging activities, as well as the superoxide dismutase (SOD)-like activity of garlic sprouts were 37.45-65.47%, 59.12-89.81%, and 89.52-98.59%, respectively. These activities tend to decrease during the growth period. Here, we showed that garlic sprouts have higher levels of functional substances and physiological activities than general garlic sprouts. It was also determined that a growth period of 20 days was suitable for garlic sprouts. Data for research on functional and food-processing materials can be obtained by analyzing garlic sprouts produced by smart farms.

• Food Science and Preservation
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• v.31 no.1
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• pp.173-182
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• 2024

This study was designed to compare the effects on antioxidant, whitening, and anti-wrinkle improvement of 60% ethanol extracts from Trigonotis radicans var. sericea (TR) and Lactobacillus brevis-fermented T. radicans var. sericea (FTR). The total phenolics contents of TR was 18.6 mg/g, and FTR was 18.2 mg/g. The HPLC analysis confirmed more phenolic compounds were produced in FTR by bioconversion than in TR. The FTR showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than TR. The results of the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation decolorization assay, FTR and TR showed higher activity than BHT (positive control). The FTR (1.21-1.29 PF) showed higher antioxidant protection factor (PF) activity than the TR (1.15-1.22 PF) and showed higher tyrosinase, collagenase and elastase inhibitory activities. This results showed L. brevis -fermentation of Trigonotis radicans var. sericea changed the composition profile and has effects on antioxidant, whitening and anti-wrinkle improvement.

• Food Science and Preservation
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• v.30 no.1
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• pp.109-121
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• 2023

This study was conducted to evaluate vitamin D intake of Koreans in a total diet study (TDS) and to determine the effect of irradiation on vitamin D synthesis in mushrooms. For analysis, sample were saponified and extracted with hexane, and vitamin D was quantified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Based on the validation results, the recovery of the National Institute of Standards and Technology (NIST) standard reference sample (SRM) 1849a was 96.7% and the z-score of -1.6 was obtained by the Food Analysis Performance Assessment Scheme (FAPAS) proficiency test (PT) 21115. Vitamin D₂ was not detected in any samples, and the highest level of vitamin D₃ was detected in mackerel and anchovies ranging from 24.2 to 120.2 ㎍/kg. The mean daily intake of vitamin D was 0.99 ㎍/day, as estimated from the vitamin D contents of the analyzed foods and their corresponding intake. The adequate intake (AI) of vitamin D based on the Dietary reference intakes for Koreans provided by the Ministry of Health and Welfare is 5-15 ㎍/day for Koreans aged 6 to 75 years. Compared with this AI, vitamin D intake of Koreans estimated in this study was inadequate. For that, the increased vitamin D content in ultraviolet (UV)/sun light irradiated mushrooms warrants further research to increase vitamin D intake of Koreans through diet.

• Food Science and Preservation
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• v.30 no.4
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• pp.669-682
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• 2023

The production of distilled soju by fermenting nonsteamed rice was evaluated using commercial enzyme products. White koji and modified nuruk had alpha-amylase activities of 31.90 U/g and 3,532.71 U/g, respectively, and gluco-amylase activities of 698.32 U/g and 4,899.58 U/g, respectively. The enzyme products had activities of 5,604.15-225,182.00 U/g and 13,517.41-120,822.41 U/g, respectively. At enzyme concentrations of >800 mg/L, the Chung-moo-purified enzyme had an alcohol productivity of ≥19%. Nurukzyme R400, Sanferm Yied, and Diazyme X4 exhibited alcohol productivities of >19% at concentrations of >600 mg/L. The alcohol content of the vacuum distillates was 41.31%-44.86%. The volatile component with the alcohol content adjusted to 25% was analyzed and principal component analysis was performed. The volatile components in white koji, Diazyme X4, and Sanferm Yield were similar. The modified nuruk treatment group had a relatively high ethyl lactate content compared to the white koji treatment group. The Nurukzyme R400 treatment group had high contents of butyric acid and ethyl butyrate. The Chung-moo-purified enzyme was characterized by a low component content. Thus, when enzyme products were used in nonsteamed rice fermentation, no effect on the alcohol productivity and quality of vacuum distilled soju was observed, suggesting that it can replace white koji and modified nuruk.

• Food Science and Preservation
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• v.30 no.5
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• pp.833-846
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• 2023

Onions are essential vegetables for Koreans' diet and have various physiological activities. However, problems arise every year due to the imbalance between production and demand. Therefore, in this study, nutritional and functional components, and antioxidant activity were analyzed for each growth period in order to utilize onions at the disposal period. Whole onions harvested before June showed higher values of general ingredients, inorganic ingredients, organic acids, spiraeoside, quercetin, total chlorophyll, and antioxidant activity than bulbs harvested in June. On the other hand, the free sugar content was higher in the bulb of the harvest season in June than in whole onions. The total thiosulfinate content was similar to that of whole onions and bulbs in the early stages of growth. In addition, as a result of comparing the flavonoid compound and antioxidant activity of each onion variety, whole onions harvested at 25 weeks were higher in content than onion bulbs harvested in June. In conclusion, onions before the harvest season in June had excellent utilization value as food. Harvesting before 21 weeks is desirable for growing onions with excellent nutritional value, while harvesting after 23 weeks is recommended for excellent functional components and antioxidant activity in onions.

• Industry Promotion Research
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• v.9 no.1
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• pp.203-212
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• 2024

The purpose of this study is to examine the validity of Hidden Stems (支藏干) in the Four Pillars of Destiny with regard to the use of human governance periods in the hidden stems (人元用事). First, there is a theory of assigning period of governance for designated constituents (司令論) in the Hidden Stems of the Earthly Branch. Second, there is a theory that determines the structure of the Four Pillars by the Exposed Constituent from the Hidden Stems (透出論) in the Month Earthly Branch. Since these two theories conflict with each other and cause confusions, this study examined the theory of Hidden Stems in the Four Pillars Classics and examined the historical development of governance period for constituent hidden stems and their validity. The results of the study are as follows: Firstly, the number of dates assigned to respective constituents does not correspond to the calendarical principle, and the assignment of the governance dates for each constituent does not correspond to the principles proposed in ancient books of Four Pillars. Second, though it is said in the Classics that 72 days are equally assigned to each of the Five Elements, actual distributed days for the five elements was 65 days for Wood, 55 days for Fire, 100 days for Earth, 65 days for Metal, and 65 days for Water. Third, though it is said that 7 days should be designated to Yang Earth Mu for the months of Tiger 寅, Monkey, Snake, and Pig, it is logically more legitimate to assign those days to Yin Earth Ki since the month before Tiger is Ox, and the month before Monkey is Goat. Lastly, rationale behind assigning Ki Earth only to Horse Oh as constituting Hidden Stem while disregarding months of Rat, Rabbit, and Rooster is considered not reasonable. Looking at these results comprehensively, it is concluded that the Exposed Constituent theory is logically more appropriate than Assigned Governance theory.

• Journal of the Korean Society of Radiology
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• v.83 no.2
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• pp.254-264
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• 2022

The Korean Society of Radiology and Medical Guidelines Committee amended the existing 2016 guidelines to publish the "Korean Clinical Practice Guidelines for Adverse Reactions to Iodide Contrast for Injection and Gadolinium Contrast for MRI: The Revised Clinical Consensus and Recommendations (2022 Third Edition)." Expert members recommended and approved by the Korean Society of Radiology, the Korean Academy of Asthma, Allergy and Clinical Immunology, and the Korean Nephrology Society participated together. According to the expert consensus or systematic literature review, the description of the autoinjector and connection line for the infection control while using contrast medium, the acute adverse reaction, and renal toxicity to iodized contrast medium were modified and added. We would like to introduce the revised contents.