• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1333-1338
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• 2015

This study investigated the effects of addition of Chrysanthemum indicum L. extracts on quality characteristics of Kukhwju during fermentation. Fermented liquors without C. indicum L. were used as the control group. For experimental groups, we added 1, 2, 5, and 10% C. indicum L. extracts and brewed according to the addition method written in Yorok. The pH level during fermentation phase, alcohol concentration, level of reducing sugars, and acidity were measured in each of the experimental groups. After fermentation, we measured total contents of phenols, antioxidant effects, free sugars, organic acids, and chromaticity. During fermentation, no significant difference was observed between the C. indicum L. group and control group. Regarding total phenol contents and antioxidant effects, only the 5% and 10% C. indicum L. groups showed higher contents of phenols than the non-addition group. In general, 5% and 10% C. indicum L. addition groups were positively evaluated. In conclusion, Kukhwaju with 10% C. indicum L. extract showed the best antioxidant effects. In the present study, we obtained different characteristics and determined the optimum addition amount of C. indicum L.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.215-220
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• 2006

Response surface methodology was implemented to determine an optimal extraction condition in Phellinus linteus water extract. Extraction was performed on 10 experimental conditions including independent variables such as extraction time $(1{\sim}5\;hrs)$ and water volume over sample (sample : $H_2O$ = 1 : $40{\sim}200$, W/V), color browning, reducing and total sugar, that were based on the significant levels of 10% of central composition design. Color browning, reducing and total sugar contents were found to be more affected when the water volume was increased rather than extraction time. Maximum extraction condition was acquired at extraction time of $3.0{\sim}4.5\;hrs$ and water volume of $40{\sim}58.2\;ml$. Being extracted at the optimal extraction condition two of the free sugars, sucrose (0.126%) and glucose (0.012%), were detected. Total content of the free amino acids was found to be $503.26\;{\mu}g%$. Among them, essential amino acid contents were revealed as 5.4%. One major peak from gel permeation chromatography contained polysaccharide(s) with the molecular weights of 10 KDa.

• Journal of Life Science
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• v.18 no.11
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• pp.1584-1591
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• 2008

The effect of Chlorella hot water extract (CE) on hyperglycemia in streptozotocin- induced diabetic rats has not been studied. Therefore, hypoglycemic effect of CE in type I streptozotocin- induced diabetic rats was studied. Rats were fed a semisynthetic diet supplemented with either 3% (the STZ+CE3) and 6% (the STZ+CE6) CE or no supplement the Normal and the STZ-Control rats for 4 weeks. The concentrations of fasting and non-fasting blood glucose were higher in the STZ-Control rats than in the Normal rats, but this rise was lowered in the STZ+CE3 and the STZ+CE6 rats. Serum insulin concentrations were decreased with STZ injection, however, the decreased levels were almost restored to the Normal level with CE supplementation. The increased serum fructosamine levels associated with hyperglycemia were decreased with the CE treatment. The morphology of pancreatic islets in the Normal rat was round and maintained a typical arrangement. The STZ-Control pancreatic beta-cells were found to have significant swelling and severely morphological damaged, however, pancreatic tissue damage by STZ in the CE-supplemented diet group was ameliorated. This study shows that Chlorella hot water extract had a hypoglycemic effect on the STZ-diabetic rats via either increased insulin secretion during recovery or the prevention of STZ-induced pancreatic damage.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.146-148
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• 2001

In order to investigate the inhibitory effects on the type IV allergy reaction of the hot water extracts (10 mg/20 g body weight) from medicinal herbs (Flos magnoliae, Poncirus trifoliata, Bupleurum falcatum, Scutellaria baicalensis, Schisandra chinensis), delayed type hypersensitivity by 2,4-dinitro-1-fluorobenzene (DNFB) was measured. Scutellaria baicalensis, Schisandra chinensis and Poncirus trifoliata showed inhibitory effects on the delayed type hypersensitivity by DNFB in the 1'st and 2'nd sensitized mice, but Flos magnoliae showed valuable changes only in the 2'nd sensitized mice. Inhibitory effect of Bupleurum falcatum had no statistical significance (p>0.05). According to above results, Scutellaria baicalensis, Schisandra chinensis and Poncirus trifoliata are supposed to be effective as anti-delayed type allergic regimen.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.319-325
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• 2005

This study was performed to investigate the antimicrobial effect of the Forsythiae Fructus extracts against food-borne pathogens. First, Forsythiae Fructus was extracted with methanol at room temperature and the methanol extracts were fractionated by using petroleum ether, chloroform, ethyl acetate, and methanol. The antimicrobial activity of the Forsythiae Fructus extracts was determined by using a paper disc method against food-borne pathogens and food spoilage bacteria. The methanol extracts of Forsythiae Fructus showed the highest antimicrobial activity against Salmonella paratryphimurium and Salmonella typhimurium. A synergistic effect in inhibition was observed when Forsythiae Fructus extract was mixed with Ulmus davidiana Japonica extract as compared to each extract alone. Finally, the growth inhibition curves were determined by using ethyl acetate extracts of Forsythiae Fructus against Shigella flexneri and Salmonella paratyphimurium. The aqueous extract of Forsythiae Fructus had strong antimicrobial activity against Staphylococcus epidermidis at the concentration of 10,000 ppm. At this concentration, the growth of Shigella fexneri was retarded for more than 24 hours and for up to 12 hours for Staphylococcus epidermidis. In conclusion, the methanol extracts of Forsythiae Fructus efficiently inhibited Staphylococcus epidermidis and Shigella flexneri.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2002.11a
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• pp.165-169
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• 2002

BaTiO$_3$ 분말을 Ba(OH)$_2$ㆍ8$H_2O$와 아나타제형의 TiO$_2$ㆍ$\chi$$H_2O$를 이용하여 광화제 첨가 없이 열수처리에 의한 탈수(dehydration) 및 재결정화(recrystallization) 과정을 통한 수열합성법에 의해 제조하였다. Autoclave 반응기를 이용한 실험의 경우, BaTiO$_3$ 분말을 생성하기 위한 최적 반응온도 및 시간은 각각 21$0^{\circ}C$, 4시간으로 확인되었으며, 이 때 생성된 BaTiO$_3$ 분말의 크기는 0.1~0.2$mu extrm{m}$로 입도분포가 양호하였다. 그리고, 바륨과 티타늄의 농도비가 증가됨에 따라 결정화도(tetragonality)가 증가하는 경향을 나타내고 있다. 이는 반응하지 않고 남아 있는 바륨의 영향으로 생각되며, 이는 반응물의 pH와도 관련이 있다. 또한, 반응온도 및 시간도 결정화도에 커다란 영향을 미치는 변수로 주로 반응온도 및 시간이 증가함에 따라 결정화도도 함께 증가하는 추세를 나타내고 있다.

• Journal of the Mineralogical Society of Korea
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• v.16 no.3
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• pp.265-280
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• 2003

The Mugeuk mineralized area that associated with the pull-apart type Cretaceous Eumseong basin is composed of several gold-silver vein deposits that are emplaced in late Cretaceous biotite granite. The gold-silver deposits in the area show various hydrothermal alteration zones as well as Au/Ag ratios and ore mineralogy. The Geumbong mine showing relatively high gold fineness is composed of multiple veins and show alteration pattern; vein \longrightarrow phyllic \longrightarrow subphyllic \longrightarrow propylitic \longrightarrow subpropylitic zone. In contrast, The Taegeuk mines show the low fineness values, in far southern part are characterized by increasing tendency of simple and/or stockwork veins. The deposit displays alteration pattern; vein \longrightarrow propylitic \longrightarrow subpropylitic zone. Variations of alteration zone with depth show that phyllic zone are dominant in deeper level and propylitic zone sporadically overlapped by argillic zone are dominant in shallow level. The differences of alteration pattern between the gold-silver deposits are reflect the evolution of the hydrothermal fluids; the ore-forming fluids of the Geumbong mine are at relatively high temperature and salinity and highly-evolved meteoric water, developing phyllic zone, the Taegeuk mine containing greater amounts of less-evolved meteoric waters shows relatively low temperature and salinity in ore-forming fluids, developing propylitic zone. The various physicochemical environment for gold-silver mineralization in the Mugeuk mineralized area is due to proximity from heat source area (Mugeuk mine) to marginal area (Taegeuk mine) in a geothermal field. Therefore, it is suggested that the criteria for project exploration in the area are to focus on the area proximal to heat source and phyllic zone.

• Journal of the Mineralogical Society of Korea
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• v.25 no.1
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• pp.23-36
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• 2012

Morphological and mineralogical characteristics of laumontite and adularia in the breccia zone in a fault, Yangbuk-myeon, Gyeongju, Korea suggest that they formed by reaction with hydrothermal alteration related to fault activity. Laumontite commonly occurring in the breccia zone is related to the presence of hydrothermal fluids bearing alkaline elements in the zone. Laumonite is characterized by elongated columnar form with aspect ratio varying 5~10. Laumontite and adularia whose characteristic euhedral forms are indicative of the latest product formed as rapid precipitation from fluids or replacements of Ca-plagioclase. Hydrothermal fluids reacted with intensively fractured granite, typical with high permeability, leached alkaline elements such as Ca, K, allowing laumontite and adularia to be precipitated under neutral to weak alkaline conditions. It is noteworthy that the formation process and genesis of low temperature minerals such as laumontite and adularia are very similar to those formed by wallrock alteration or hydrothermal alteration that occurred in epithermal deposits. Taking into account its characteristic morphology and chemistry, authigenic K-feldspar that commonly forms at low temperature in many fault zones must be adularia.

• Journal of Digital Convergence
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• v.15 no.11
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• pp.513-522
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• 2017

We tried to analyze the inflammation reactions by treatment of AG, AS and AA in murine RAW 264.7 cells. To investigate the effect of AG, AS and AA on cell viability of RAW 264.7 cells, AG, AS and AA were treated for 24 h and MTS assay was performed. Cell viabilities were increased in $1,600{\mu}g/ml$ concentration by AS, AA and AG treatments, respectively. The mRNA expression levels of $IL-1{\beta}$, $TNF-{\alpha}$ and iNOS were increased by AG and AA treatment at a concentration of $200{\mu}g/ml$ in RAW 264.7 cells without Lipopolysaccharide (LPS) treatment. The mRNA expression levels of $IL-1{\beta}$, $TNF-{\alpha}$ and iNOS were increased by AG and AA 6 h treatment at a concentration of $200{\mu}g/ml$ with LPS treatment. In this study, we observed that AG, AS and AA show various activities on inflammation reaction depend on their treatment time. In the future, studies should be conducted to investigate the effects of AG, AS and AA on the various inflammatory responses of macrophages.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.282-288
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• 2023

Due to the COVID-19 pandemic, the immuneenhancing health functional food market that protects our bodies from pathogens such as viruses continues to grow. In this study, we aimed to prove the Cheonggukjang, a high-nutrient food with high protein, fat, and dietary fiber content, as an immuneenhancing nutraceutical. Cheonggukjang water extract (CWE) increased the production of nitric oxide, reactive oxygen species, and cytokines such interleukin (IL)-6, IL-1β, and tumor necrosis factor-α without affecting viability in RAW 264.7 cells. Furthermore, CWE significantly upregulated the expression of inducible nitric oxide synthase and cyclooxygenase-2 in RAW 264.7 cells. CWE enhanced the phosphorylation of I kappa B kinase α/β and I kappa B (IκB)α, as well as the degradation of IκBα. CWE also induced increased phosphorylation of nuclear factor-kappa B p65 and facilitated the redistribution of p65 from the cytoplasm to the nucleus in RAW 264.7 cells. These findings suggest that CWE has potential as a health functional food material that can enhance the innate immune response.