• Korean journal of applied entomology
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• v.12 no.3
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• pp.93-107
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• 1973

Garlic (Allium sativum L.) is an important vegetable crop for the Korean people and has long been cultivated extensively in Korea. More recently it has gained importance as a source of certain pharmaceuticals. This additional use has also contributed to the increasing demand for Korean garlic. Garlic has been propagated vegetatively for a long time without control measures against virus diseases. As a result it is presumed that most of the garlic varieties in Korea may have degenerated. The production of virus-free plants offers the most feasible way to control the virus diseases of garlic. However, little is known about garlic viruses both domestically and in foreign countries. More basic information regarding garlic viruses is needed before a sound approach to the control of these diseases can be developed. Currently garlic mosaic disease is most prevalent in plantings throughout Korea and is considered to be the most important disease of garlic in Korea. Because of this importance, studies were initiated to isolate and characterize the garlic mosaic virus. Symptom expression in test plants, physical properties, purification, serological reaction and morphological characteristics of the garlic mosaic virus were determined. Results of these studies are summarized as follows. 1. Surveys made throughout the important garlic growing areas in Korea during 1970-1972 revealed that most of the garlic plants were heavily infected with mosaic disease. 2. A strain of garlic mosaic virus was obtained from infected garlic leaves and transmitted mechanically to Chenopodium amaranticolor by single lesion isolation technique. 3. The symptom expression of this garlic mosaic virus isolate was examined on 26 species of test plants. Among these, Chenopodium amaranticolor, C. quince, C. album and C. koreanse expressed chlorotic local lesions on inoculated leaves 11-12 days after mechanical inoculation with infective sap. The remaining 22 species showed no symptoms and no virus was recovered from them whet back-inoculated to C. amaranticolor. 4. Among the four species of Chtnopodium mentioned above, C. amaranticolor and C. quinoa appear to be the most suitable local lesion test plants for garlic mosaic virus. 5. Cloves and top·sets originating from mosaic infected garlic plants were $100\%$ infected with the same virus. Consequently the garlic mosaic virus is successively transmitted through infected cloves and top-sets. 6. Garlic mosaic virus was mechanically transmitted to C, amaranticolor when inoculations were made with infective sap of cloves and top-sets. 7. Physical properties of the garlic mosaic virus as determined by inoculation onto C. amaranticolor were as follows. Thermal inactivation point: $65-70^{\circ}C$, Dilution end poiut: $10^-2-10^-3$, Aging in vitro: 2 days. 8. Electron microscopic examination of the garlic mosaic virus revealed long rod shaped particles measuring 1200-1250mu. 9. Garlic mosaic virus was purified from leaf materials of C. amaranticolor by using two cycles of differential centrifugation followed by Sephadex gel filtration. 10. Garlic mosaic virus was successfully detected from infected garlic cloves and top-sets by a serological microprecipitin test. 11 Serological tests of 150 garlic cloves and 30 top-sets collected randomly from seperated plants throughout five different garlic growing regions in Korea revealed $100\%$ infection with garlic mosaic virus. Accordingly it is concluded that most of the garlic cloves and top-sets now being used for propagation in Korea are carriers of the garlic mosaic virus. 12. Serological studies revealed that the garlic mosaic virus is not related with potato viruses X, Y, S and M. 13. Because of the difficulty in securing mosaic virus-free garlic plants, direct inoculation with isolated virus to the garlic plants was not accomplished. Results of the present study, however, indicate that the virus isolate used here is the causal virus of the garlic mosaic disease in Korea.

• Science of Emotion and Sensibility
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• v.15 no.4
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• pp.585-592
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• 2012

Food is crucial for the nutrition and survival of humans. Taste system is one of the fundamental senses. Taste cells detect and respond to five basic taste modalities (sweet, bitter, salty, sour, and umami). However, the cortical processing of taste sensation is much less understood. Recently, there were many efforts to observe the brain activation in response to taste stimulation using functional magnetic resonance imaging (fMRI), magnetoencephalography (MEG), and optical imaging. These different techniques do not provide directly comparable data each other, but the complementary investigations with those techniques allowed the description and understanding of the sequence of events with the dynamics of the spatiotemporal pattern of activation in the brain in response to taste stimulation. The purpose of this study is the understanding of the brain activities to taste stimuli in sensory and affective aspects and the reviewing of the recent research of the gustotopic map by functional brain mapping.

• Korean Journal of Ichthyology
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• v.7 no.2
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• pp.140-149
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• 1995

Morphology and histochemical characteristics of the alimentary tract in surfperch, Ditrema temmincki were investigated by histological observation. The relative length of gut(RLG) in surfperch, that is the postpharyngeal portion of the alimentary tract, is about 0.89 to standard length. The absence of a stomach, which is the part of expantion of the alimentary tract between esophageal end and the entrance of the bile duct into the intestine, was observed. The alimentary tract is divided into the esophagus, esophageal-intestine part, anterior intestine, mid intestine, posterior intestine, intestinorectum part, rectum, rectal-anus part, and anus by morphology and histochemical features. Morphology of mucosal folds is the most complexity in the rectum and the tunica muscularis of the esophagus and anus is more advanced than those of other parts. The epithelial layers of mucosal folds consist of columnar epithelium except for cuboidal cells of the anterior part of the esophagus. The goblet cells and polysaccharide absorptive cells were observed in the alimentary tract. Nutritive polysaccharide is mainly absorbed by the absorptive cells in the posterior intestine of the surfperch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1274-1283
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• 2005

The sensory acceptability, texture profile analysis and nutritional evaluation were peformed in Korean traditional mungbean pancake (MPC) and modified MPC containing squid meat and soybean to standardize the recipes for healthy fast food market potentiality. Optimal ingredient formulations were revealed as mung-bean 55$\%$, pork 13$\%$ and vegetables 32$ \%$ for traditional MPC, and pork 3$\%$, squid 42$\%$ and soybean 55$\%$ for modified MPC using response surface methodology. Flavor and hardness correlated highly with overall accept-ability rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springi-ness and resiliences of modified MPC, but soybean decreased these textural attributes. Protein, lipid and total calorie of modified MPC were lower than those of traditional MPC. Computed protein efficiency ratio (C-PER) and degree of gelatinization of modified MPC were superior than traditional MPC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1178-1185
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• 2017

Two types of kimchi with a different total acidity (TA, 0.75% or 1.19%) were heated at $100^{\circ}C$ for up to 60 min to develop a gratin added with heated-kimchi. Their browning index and color intensity increased with increasing heating time, which was more apparent for the kimchi with the higher TA. This was attributed to the Maillard reaction facilitated at a higher heat intensity and by the smaller fermentation products. The same tendency was also observed for the antioxidant activities determined by the total reducing capacity, metal-chelating activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. In particular, heating kimchi at $100^{\circ}C$ only for 10 min increased the activities significantly. Therefore, the heated-kimchi was added to gratin at 20%. With the addition, the dietary fiber, ${\gamma}-aminobutyric$ acid (GABA) and ornithine contents in the gratin were increased appreciably (P<0.01). Nevertheless, there was little change in its salinity. The antioxidant activities of the gratin were significantly (P<0.001) higher than the control gratin without kimchi, with DPPH radical scavenging activity being 3.6 times higher. The results suggest that the functionality of kimchi could be effectually added to gratin even after heat treatment.

• Pediatric Infection and Vaccine
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• v.8 no.2
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• pp.175-180
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• 2001

Purpose : Recently in Korea since 1998, 2TU has been used instead of 5TU, which caused a confusion in interpreting tuberculin skin tests. We compared the tuberculin skin reaction to PPD(purified protein derivatives) 1TU, 2TU and 5TU. Methods : We studied tuberculin skin reaction to PPD 1TU, 2TU and 5TU on 92 infants who were vaccinated with percutaneous multiple puncture BCG vaccine(Tokyo 172 strain, Japan BCG Laboratory Co.) in neonatal period. Diameters of indurations were measured in millimeters 48~72 hours after the intradermal injection of PPD 1TU, 2TU and 5TU. Results : Among 92 infants(male : 56, female : 36), 1TU was used on 31 infants, 2TU on 31 infants and 5TU on 30 infants for tuberculin skin test. The mean diameter of induration for PPD 1TU, 2TU and 5TU were $5.7{\pm}4.2mm$, $7.1{\pm}3.7mm$, and $9.2{\pm}4.2mm$, respectively. There was no statistical difference in mean diameter of induration between 1TU and 2TU. However, when tested with 5TU, the diameter of induration was significantly larger than those of PPD 1TU and 2TU(P<0.05). Six subjects(19.4%) tested with 1TU, 9 subjects(29%) tested with 2TU and 16 subjects(53.3%) tested with 5TU had diameter of 10 mm or more. There was no statistical difference between 1TU and 2TU but for 5TU, number of subjects with diameter of 10 mm or more was significantly higher than PPD 1TU and 2TU(P<0.05). Number of subjects with induration diameter of 5 mm or more for 1TU, 2TU and 5TU was 19(61.3%), 22(71.0%) and 26(86.7%), respectively. However, there was no statistical difference. Conclusion : A new standard criteria for interpreting the tuberculin skin test with PPD 2TU should be established for clinical diagnosis of tuberculosis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1377-1384
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• 2007

A previous study suggested that the phyto-extract mixture (PEM381) containing Camellia sinensis (leaf), Psidium guajava (leaf), and Rosa hybrida (flower) inhibited not only arachidonic acid cascade-related enzymes (5-lipoxygenase and cyclooxygenase) in vitro but also degranulation and histamine release from rat peritoneal mast cells. In this study, the same PEM381 was used to investigate its inhibitory effects on the syntheses of leukotrienes and prostaglandins as well as on serum concentration of histamine and eosinophils infiltration in type I allergic reaction-induced mice. The PEM381 could decrease concentrations of serum cysteinyl leukotrienes from mice activated by anti-DNP IgE and DNP-albumin. The concentration of serum histamine by oral administration of PEM381 (25, 50, and 100 mg/kg of body weight) in type I allergic reaction-induced mice was $395.93{\pm}190.37$ nM, $315.59{\pm}164.23$ nM, and $325.07{\pm}112.02$ nM, respectively, while that of positive control (promethazine hydrochloride 10 mg/kg of body weight) was $270.12{\pm}24.02$ nM. In addition, the PEM381 also showed inhibitory effect on the eosinophils infiltration in the nasal mucosa of mice which were sensitized with ovalbumin. However, the effect of PEM381 on the syntheses of prostaglandins seemed to be insignificant. Consequently, these results suggest that PEM381 may be useful for the prevention and treatment of type I allergy-related diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1320-1327
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• 2010

Lipase-catalyzed interesterification of canola (CO) and fully hydrogenated soybean oil (FHSBO) at different weight ratios (70:30, 75:25, and 80:20) was performed in a batch type reactor to produce low-trans solid fats. Each reaction was conducted in the shaking water bath for various reaction times (1, 3, 6, 18 and 24 hr) at 70oC and 220 rpm using Lipozyme TLIM (20 wt% of total substrate) from Thermomyces lanuginosus. After 24 hr reaction, solid fat content (SFC) by differential scanning calorimetry (DSC), fatty acid and triacylglycerol (TAG) composition of low-trans solid fats were determined. SFC of the products was reduced when the content of canola oil in the reaction mixture was increased. Major fatty acids were stearic acid (C18:0), oleic acid (C18:1) and linoleic acid (C18:2). Trans fatty acid content in the low-trans solid fats showed less than 0.3 wt%. In the HPLC analysis, major TAG species showed LOO (linoleyl-oleoyl-oleoyl), OOO, POO/SOL, SOO, and SOS.

• Korean Journal of Environmental Agriculture
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• v.17 no.2
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• pp.122-126
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• 1998

This experiment was conducted to verify the responses of major crop species to saline stress.To determine the saline tolerance of crop species, sevral crop species were cultivated under sand-culture system using Hoagland's nutrient solution whit 200mM NaCl. The crop species showing saline tolerance were cotton(Gossypium indicum), maize(Zea mays), barely(Hordeum vulgare), and wheat(Triticum aestivum) but perilla (Perilla frutescens) and leguminous crops, mung bean(Phaseolus radiatus), azuki bean(Phaseolus angularis) and soy bean(Glycin max) showed very por tolerance. One the typical symptom was the darkening of leaf color due to increase of chlorophyll concentration.Among of the plant families, Fabaceae was the most susceptible but crop species belonging to Poaceae were more proper for cultivating on reclaimed tidal land in the course of desalinazation. It was suggrsted that the crop species belonging to Fabaceae, a sensitive family to soil salinity, must be cultivated when the soil salinity decreased below 10ds/m. To know the critical salinity level for crop growth,salinity of saline soil collected from reclaimed tidal land was adjusted from 10.0ds/m tp41.7ds/m with tap water. It was suggested that the ECs of the soil in which the plant height of each crop spicies was reduced to 50% of control plant were 22.6 and 21.7 ds/m in rice, barley, corn, mung bean, and soy bean,respectively.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.1
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• pp.219-225
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• 2007

This study was performed to provide basic ideas as understanding and application for oriental medicinal cuisine (Yak-Sun). To develop medicinal cuisine, it is necessary to grasp the theoretical system. And to develop medicinal cuisine for health enhancement, it is also required not only to consider constitutions but also to suggest the need of knowledge for moderation in terms of regimen along with the theory of oriental medicine. Also to develop medicinal cuisine according to the perspective of oriental medicinal theory, what should be taken into account is not only the understanding of the characteristics of food materials, but also the properties of them that the theory of oriental medicine. Lastly the scientific effect of the medicinal cuisine which is developed according to the oriental medicinal theory. And it is believed to De essential for the government to make effects to set a standard and laws to validate the medicinal effects and the process of assessment so that the systematic development can be encouraged, and to prepare guidance to food development for national health improvement. This research was planned and executed to evaluate how the composition of Yak-sun(oriental diet therapy) can effect health conditions of people who are suffering from diet-related diseases like cardiovascular related disease. by taking Yak-sun in a form of nutritional supplement with our daily meals. We produced Yak-sun tea with Mansam, Hwanggi, Tanggi and Paekchak and observed nutritional composition. We concluded that we could apply the components not only in a form of tea, but also in other forms of various food. The information we received from this conclusion will be a basic information on how we can apply oriental medicinal resources into other food and will also be a steppingstone for medicinal herbs to step foot in the field of functional food research, which already draws sizable attention world-wide.