• Parasites, Hosts and Diseases
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• v.32 no.4
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• pp.259-266
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• 1994

The role of macrophages was observed In intranasally infected CSH/HeJ mice with trophozoites (3 ×105) of Acnnthomoeba culbertsoni which was a kind of free-living amoebae inducing meningoencephalitis in human and experimental animals. The mortality was 60% in the group of intraperitoneally injected mice with silica (0.5 mg/0.5 ml). It was much higher than that of 10% in the group of amoeba infected mice without silica administration. The phagocytic index of peritoneal macrophages co-cultured with Toxoplasma gondii was estimated daily. In contrast to the control and amoeba infected group which didn't show significant fluctuation of the phagocytic indices, the silica administrated group revealed under 3% until day 3, and gradual increase up to 24.7% in day 5 which was same level of amoeba infected group without silica administration. The level of interleukin- lb (IL- lb) measured by ELISA was the highest in the amoeba infected group without silica injection and the lowest in the amoeba infected group with silica administration. In the test of the amoebicidal activity of mice peritoneal macrcphages Dl uitro, silica administration revealed reducing effect on amoebicidal activity of macrophages. In conclusion, macrophages were proven to play a significant role in defense mechanism against the development of experimentally induced Acnnthamoebo menigoencephalitis.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.534-542
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• 2006

The protein contents of soy protein isolate (SPI) and soft wheat flours were 83.5% and 8.5%, respectively. The addition of SPI increased the protein content but decreased the sedimentation value. Alkaline water retention capacity (AWRC) value increased with SPI addition and was highly correlated with protein content. Increasing SPI flour content significantly decreased the maximum, minimum and final viscosities. Mixograph peak time was positively correlated with protein content and AWRC. The PH and specific gravity of the cake batter increased with increasing SPI content. The SPI addition reduced the loaf and specific loaf volume compared with soft wheat flour. The lightness of the cake crust decreased, while the redness and yellowness increased, with SPI flour addition. SPI addition resulted in a decrease of overall acceptability, but an increase in hardness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1236-1241
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• 2013

This study was conduct in order to provide information on formula optimization, salinity, and water content for commercialization of traditional buckwheat Soksungjang. To do this, we determined quality characteristics such as total microbial flora counts, amino-type nitrogen content, total polyphenol content, antioxidant activity, and performed a sensory evaluation. The moisture contents showed a gradual decrease during the fermentation period. There was no significant difference in all samples. During 70 days of fermentation, the pH showed a similar trend starting at a pH of 6, and dropping sharply to 5.5, except Experiment C (15% buckwheat powder in the meju, 10% NaCl, and 130% water in the total Soksungjang). On the other hand, total acidity increased regularly, however, its ranges were various points in all samples. The microbial population was reduced by 1~3 log cycle in all samples during the fermentation period. The content of amino-type nitrogen showed a gradual increase during fermentation, ranging from 160 to 213 mg% after 70 days. No remarkable difference in total polyphenol content and antioxidant activity was observed in all samples. In sensory evaluation, Soksungjang with 30% (control) and 15% (Experiment C) buckwheat showed a significantly higher overall score.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.859-864
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• 2016

The study investigated the physicochemical and sensory characteristics of Tarakjuk added with various concentrations of Stachys sieboldii Miq root. Tarakjuk prepared by addition of 0, 10, 20, and 30% powder to rice flour basic formulation. The spreadability and moisture content of Tarakjuk increased with addition of Stachys sieboldii Miq root powder, whereas viscosity decreased with addition of Stachys sieboldii Miq root powder. The pH of Tarakjuk decreased with addition of Stachys sieboldii Miq root powder, whereas acidity increased. The lightness of Tarakjuk decreased with addition of Stachys sieboldii Miq root powder, whereas redness and yellowness increased with addition of Stachys sieboldii Miq root powder. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activities of Tarakjuk significantly increased as Stachys sieboldii Miq root powder content increased (P<0.05). The results of the sensory evaluation showed that the flavor and taste of Tarakjuk were not significantly different among the samples. Appearance, aftertaste, texture, and overall acceptability showed the highest scores for Tarakjuk containing 10% Stachys sieboldii Miq root powder. Based on the results of this study, Tarakjuk added with 10% Stachys sieboldii Miq root was determined to be optimum for its good characteristics and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.527-533
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• 2007

The present study was carried out to investigate the potential toxicity of highly-developed rice varieties, Oryza sativa cvs. Jukjinjubyeo, Heuginjubyeo and Heughyangbyeo by a single oral dose in ICR mice. The test article was orally administered once by gavage at dose levels of 0, 2.5, 5.0, and 10.0 g/kg body weight (n=10 for male and female mice for each dose). We examined the number of deaths, general clinical signs, body weights and biochemical analysis for sexes and doses of mice between control and experimental groups. As a result all of the groups were alive during experimental periods and none of the significant clinical symptom and body weight changes were shown in all of the groups. Plasma glucose levels were valued for both control and experimental groups and there were no significant differences between the groups. The activities of aminotransferase were not increased in all experimental groups compared to control groups. The results suggest that the toxicity of the aleurone layer of Oryza sativa cvs. Jukjinjubyeo, Heugjinjubyeo and Heughyangbyeo are low and its $LD_{50}$ is over 10.0 g/kg body weight in both male and female mice.

• Journal of Life Science
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• v.21 no.11
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• pp.1592-1598
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• 2011

Allium sativum, commonly known as garlic, is well known for its antibacterial, antioxidant, and hypotensive activities, as well as its antiaging bioactive properties. This study investigated the physicochemical properties and anti-allergic effects of garlic in order to develop a method to produce Makgeolli using garlic. Levels of total sugar, reducing sugar contents, total acid and amino acid contents of garlic Makgeolli were higher than those of the control (normal Makgeolli without garlic), and its alcohol content was 7.0%. Polyphenol contents, DPPH (1, 1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity and total thiosulfate contents of garlic Makgeolli were a bit higher than those of the control. The main organic acids of garlic Makgeolli were lactic, citric, malic, oxalic and succinic acids. Especially, lactic acid content was 16 fold higher than the control. According to MTT assay, garlic Makgeolli had no significant effect on the viability of human mast cells, and secretion of histamine was more effectively inhibited by garlic Makgeolli than by the control. Garlic Makgeolli was superior to the control in all results of sensory characteristics except in color. Therefore, the anti-oxidant activity and anti-allergic effect of garlic Makgeolli could improve the quality of Korean Makgeolli.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.1-7
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• 2004

Yoghurt base was prepared from skim milk added with 0.25∼2.0%(w/v) of chlorella extract powder and fermented with lactic acid bacteria(Streptococcus thermophilus : Lactobacillus casei = 1:1) at 37$^{\circ}C$ for 24 hours. Quality characteristics of the yoghurts were evaluated in terms of acid production, number of viable cell, color, texture property, and sensory property during lactic acid fermentation. The addition of 0.25% chlorella extract powder stimulated the growth of lactic acid bacteria which showed the highest number of viable cell counts(l.46${\times}$10$\^$8/ CFU/mL) after 12 hours incubation, and also enhanced the acid production which was pH 4.33 after 12 hours incubation. The L values(brightness) of the yoghurts containing chlorella extract powder were lower than control group, whereas the b values(yellowness) were higher. The hardness and gumminess of the yoghurt added with 0.25% chlorella extract powder were higher than others. Sensory scores of the yoghurt added with 0.25% chlorella extract powder were significantly higher than other groups in color, chlorella odor, sweet taste, chlorella taste, mouth feel, aftertaste and overall acceptability.

• Sleep Medicine and Psychophysiology
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• v.19 no.2
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• pp.89-96
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• 2012

Objectives: Individuals differ in their biological rhythms. This study investigated the association between the morningness-eveningness and sleep patterns, daytime sleepiness and fatigue in Korean male adolescents. Methods: Participants were 501 eleventh grade male students ($16.9{\pm}0.2$ years of age) in one male high school in Seoul. Each student completed the Korean translation of composite scale (KtCS), Epworth sleepiness scale (ESS), Fatigue Severity Scale (FSS) and a questionnaire about their sleep schedule. Results: The evening group had shorter weekday sleep time than the intermediate (p<0.001) or morning group (p=0.029). The evening group had more daytime napping (16.8%, p<0.001), high rate of caffeine use (58.8%, p<0.001) and snoring (18.5%, p=0.037). The evening group showed more daytime sleepiness (8.7, SD=3.2, p<0.001) and severe fatigue (4.4, SD=1.2, p<0.001) than the intermediate or morning group. Conclusion: Adolescents with eveningness have higher problems in weekday sleep, daytime sleepiness and fatigue. An intervention program for sleep problem in these adolescents should be considered.

• Food Science and Preservation
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• v.18 no.6
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• pp.836-843
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• 2011

The purpose of this study was to develop a functional hasuo (Polygoni Multiflori Radix) muffin prepared via the replacement of sucrose (SM) with oligosaccharide (fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide). The fructooligosaccharide-added hasuo muffin showed the highest weight while the volume and specific volume were lower in the oligosaccharide-added group than in the sucrose-added sample. The pH of the sucrose-added sample was higher than that of the oligosaccharide-added sample. The lowest lightness value was found in the sucrose-added sample, but the highest redness and yellowness values were found in the sucrose-added sample. The springiness and cohesiveness were highest in the fructooligosaccharide-added sample. The DPPH-radical-scavenging activity of the hasuo muffin including sucrose was 38.67, while that including the oligosaccharide group ranged from 42.87 to 65.95. In the sensory evaluation of the hasuo muffin, the fructooligosaccharide-added sample obtained the highest score in after-swallow, flavor, taste, and texture. The hasuo muffin with fructooligosaccharide and isomaltooligosaccharide obtained high scores in overall acceptability. These results suggest that hasuo muffin with fructooligosaccharide and isomaltooligosaccharide have the potential to become commercially successful muffins.

• Tuberculosis and Respiratory Diseases
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• v.41 no.5
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• pp.513-520
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• 1994

Background: The pathogenesis of silicosis has been focused on the interaction between alveolar macrophages and silica particle. Although fibrosis in silicosis has been studied extensively, the mechanism is still not fully understood. There is increasing evidence that monokines and arachidonic acid metabolites macrophage are involved in pathogenesis of silicosis. Recently, it was reported that prostaglandin E2 produced from macrophage counteracts the stimulatory effects of other monokines on fibroblast proliferation or collagen production. Until now, it was remained uncertain by which mechanism silica particle may activate alveolar macrophage to an enhanced release of prostaglandin E2. Methods: In order to investigate the relationship between the activity of alveolar macrophage and the production of $PGE_2$ from activated alveolar macrophage, the authors measured hydrogen peroxide and $PGE_2$ from alveolar macrophages activated by silica in vitro and from alveolar macrophages in the silicotic nodules from rat. Experimental silicosis was induced by intratracheal infusion of silica($SiO_2$) suspended in saline(50 mg/ml) in Sprague-Dawley rats. Results: produced by 1) The silicotic nodules with fibrosis were seen from the sections of rat lung at 60 days after intratracheal injection with 50 mg aqueous suspension of silica(Fig. 1). 2) In vitro, silica caused the dose dependent increase of hydrogen peroxide(p<0.05, Fig. 2A) and $PGE_2$(p>0.05, Fig. 2B) release from alveolar macrophages. Alveolar macrophages from rat with silicotic nodules released more hydrogen peroxide and $PGE_2$ than those of control group(p<0.05, Fig. 3). Conclusion: These results suggest that silica particle could activate macrophage directly and enhanced the release of $PGE_2$ and hydrogen peroxide from the alveolar macrophage.