• Journal of the Korean Society of Food Culture
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• v.37 no.6
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• pp.503-509
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• 2022

Methylglyoxal is a highly reactive precursor which forms advanced glycation end products (AGEs). AGEs and methylglyoxal are known to induce various diseases such as diabetes, vascular disorders, Diabetes Mellitus (DM), and neuronal disorders. Juglans regia L is an important food commonly used worldwide, having nutritious components, including phenolic compounds. Since ancient times, Juglans regia L have been differently applied by various countries for health and in diverse diseases, including arthritis, asthma, skin disorders, cancer, and diabetes mellitus. However, the effect of diabetes-induced renal damage against AGEs remains unclear. This study evaluates the anti-glycation and renal protective effects of ethanol extract of Juglans regia L against methylglyoxal-induced renal tubular epithelial cell death. Exposure to methylglyoxal resulted in reduced cell viability in NRK-52E cells, but co-treatment with Juglans regia L extracts significantly increased the cell viability. In addition, we examined the anti-glycation effect of Juglans regia L extracts. Compared to the positive control aminoguanidine and Alagebrium, treatment with Juglans regia L extracts significantly inhibited the formation of AGEs, collagen cross-linking, and breaking collagen cross-linking. Taken together, our results indicate that Juglans regia L is a potential therapeutic agent for regulating diabetic complications by exerting anti-glycation and renal protective activities.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.103-110
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• 2015

In this study, we evaluated the fatty acid composition and physiological activities of oils extracted from eight types of seeds, pepper (Capsicum annuum L.), green tea (Camellia sinensis L.), perilla (Perilla frutescens var. japonica Hara), peanut (Arachis hypogaea L.), cotton (Gossypium indicum LAM.), sesame (Sesamum indicum L.), walnut (Juglans regia L.), and safflower (Carthamus tinctorius L.). The composition and quality analysis showed that the oils were potentially suitable for foo-grade applications. The composition analysis showed that the oils were mostly composed of unsaturated fatty acids including linoleic acid and oleic acid. In 3T3-L1 adipocytes, green pepper, perilla, and peanut seed oils inhibited lipid accumulation, and green pepper, perilla, peanut, sesame, walnut, and safflower seed oils induced leptin secretion. These results show that the inhibitory effect of edible seed oils on lipid accumulation, and induction of leptin secretion may be useful for obesity management.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.317-323
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• 1994

Nine plant foods (persimmon leaf, perilla seed, Chinese quince, ginger root, walnut, mugwort leaf, arrowroot, buckwheat and sorghum) rich in phenolic substances were examined for their effects on the digestive enzymes, food-poisoning bacteria and mutagenicity/antimutagenicity by Ames test. Among tested samples, Chinese quince significantly inhibited the $\alpha-amylase$ activity (97%), exhibiting an uncompetitive inhibition type. Protease activity was inhibited by Chinese quince (86%), persimmon leaf (51%) and mugwort leaf (20%), in which mugwort extract exhibited a noncompetitive type. Lipase was activated >50% by all samples. The inhibition of $\alpha-amylase$ was highly correlated with the content of condensed tannin (r=0.89) and the inhibition of protease, with total phenolic content (r=0.84). Total phenolies fraction of tested samples showed the growth inhibition toward E. coli. Streptococcus faecalis and Salmonella enteritidis, in which the effect of perilla, sorghum and arrowroot was the highest for E. coli. Standard phenolics and food samples did not show any mutagenicity toward Salmonella typhimurium TA98 and TA100. Tannic acid inhibited the mutation of the two strains by benzo[a]pyrene whereas total phenolics fractions of Chinese quince and walnut exhibited antimutagenicity to a lesser extent.

• Research in Plant Disease
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• v.29 no.4
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• pp.345-362
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• 2023

Anthracnose, caused by the Colletotrichum genus, comprises a significant number of plant pathogens and poses a major threat to fruit production worldwide, including South Korea. Colletotrichum species were identified associated with anthracnose in fruits such as apple, persimmon, plum, peach, jujube, walnut, and grape. A polyphasic approach, including morphology, multigene phylogenetics, and pathogenicity testing, was used. Additionally, the in-vitro sensitivity of identified Colletotrichum species to common fungicides was also evaluated. A total of nine Colletotrichum species within two complexes, namely gloeosporioides and acutatum, have been identified as the causal agents of anthracnose in common fruits in South Korea. In the gloeosporioides complex, we found Colletotrichumaenigma, C. fructicola, C. gloeosporioides, C. horii, C. siamense, and C. viniferum. Meanwhile, in the acutatum complex, C. fioriniae, C. nymphaeae, and C. orientalis were identified. Notably, C. fructicola, C. siamense, C. fioriniae, and C. nymphaeae were reported for the first time from apple, C. siamense, C. fioriniae and C. nymphaeae from plum, C. siamense, C. fructicola, and C. fioriniae frompeach, C. siamense and C. horii from persimmon, C. fioriniae from Omija (Schisandra), C. orientalis from walnut, C. nymphaeae from jujube, and C. aenigma, C. fructicola, and C. siamense fromgrape. Fungicide sensitivity tests revealed significant variation in the EC₅₀ values among specific Colletotrichum species when exposed to different fungicides. Moreover, the same Colletotrichum species isolated from different host plants displayed varying sensitivity to the same fungicide.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.58-71
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• 2016

This study aimed to gauge the public awareness of the cultural value and superiority of Korean traditional sweets. Furthermore, it evaluated the obstacles that the Korean traditional sweet industry faces in the modern society, and a method to popularize it. It also analyzed the awareness of Korean traditional sweets. Both male and female study subjects showed the highest awareness of yakgwa and the lowest of chasugwa. Female respondents showed significantly (p<0.05~p<0.001) higher awareness of Osaekdasik, Hukimjadasik, Bellflower-junggwa, and Genseng-junggwa than male respondents. Maejakgwa, Osaekdasik, Rice-dasik, and Hukimjada- sik showed significant difference in awareness by the area survey respondents originated. Contrarily, Walnut-gangjung had significantly (p<0.001) higher awareness in rural areas than in more urban areas (e.g., large cities and small and medium-sized cities). Both male and female respondents answered (OR indicated) that the obstacles facing the Korean traditional sweet industry are uncommon products and expensive price. Both male and female respondents said that they had Korean traditional sweets less because it was harder to purchase than western sweets (due to limited access to these sweets), less delicious, and too expensive. Both male and female respondenst suggested that the urgent tasks to popularize the Korean traditional sweets were diversification in shape and ingredient, developing various new flavors, and cheaper products. Both male and female respondents responded that product diversification and strengthened marketing were urgent tasks to industrialize Korean traditional sweets. Therefore, it was believed that failure in generalization was the urgent problem of the Korean traditional sweet industry, and that Korean traditional sweets were harder to purchase because of lower accessibility than western sweets. To popularize Korean traditional sweets, it may be necessary to develop sweets in various shapes and ingredients, flavors suiTable to modern people, become cheaper in price, and have fancier (OR better) packaging.

• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.77-99
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• 1990

In this thesis, according to the kinds of tzeam in the main materials of fish, vegetable and etc was to analysis reference frequency to them the materials, the measuring unit of materials, the terms of cooking by 49 books published in Korea from 1670 to 1987. 1. It was 69 kinds of tzeam in the main materials of fish vegetables and etc. 2. Materials were classified into the main-materials, sub-materials, seasioning and decorations. 3. There were 42 kinds of measuring units, of them 16 kinds were for volume, 16 kinds were for quantity, 2 kinds were for length and the rest measuring units were 8 kinds. 4. There were 22 kinds of cooking terms. The terms of them, 15 kinds were for heating methods, 7 terms of them were for the cutting process.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.3
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• pp.234-245
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• 2019

In order to select the best varieties and cultivation methods for the production of domestic wheat for Hodugwaja(a walnut shaped confection), we carried out a 3-year experiment (2015~2017) to investigate the effect of different factors (crop variety, planting date, nitrogen fertilization) in a double cropping system (wheat then rice) on crop yields in the Cheonan area. Rice is the second crop in the system, and requires an accumulated temperature for 40 days of about $840{\sim}930^{\circ}C$ to ensure ripening. Transplanting dates for rice between June 29 and July 6 were suitable; transplanting on or after July 13 does not ensure ripening. The daily hours of sunshine ranged from 6.3 to 6.5 hours, which were slightly higher than the optimum of 6.0 to 6.1 hours. The higher the nitrogen fertilizer treatment, the higher culm length, and spike length of wheat. The yield of wheat per 10a tended to increase as the amount of nitrogen fertilizer increased. Wheat yields were highest for the Sooan variety, followed by Goso, followed by Keumgang. The number of days from transplanting to heading of rice were shortest for the Jopyeong variety followed by Unkwang, followed by Haedam. The yield of milled rice per 10a increased as the transplanting date was earlier and the transplanting date of June 9 showed the average yield of more than 500 kg in three varieties. From the results of the experiment, we recommend the Goso wheat variety and the Haedam rice variety for growing in a double cropping system under the climatic conditions of the Cheonan area.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.58-64
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• 2019

In the current study, 109 commercial nut samples were collected from different Korean markets and analyzed for the contamination of 5 different mycotoxins (aflatoxin, ochratoxin A, deoxynivalenol, zearalenone, and T-2 toxin) using ELISA kits. The results revealed that the most frequently detected mycotoxin was zearalenone (n=36, 33%), followed by aflatoxin (n=31, 28.4%) and ochratoxin A (n=30, 27.5%). Deoxynivalenol and T-2 toxin were also detected in 22 (20.3%) samples, respectively. Among 109 nut samples, 33 samples (30.3%) were contaminated only with one kind of mycotoxin, whereas 43 samples had at least 2 kinds of mycotoxins. Two samples were contaminated with as many as 4 different mycotoxins, and they were both walnuts. Although the monitoring results revealed the amount of aflatoxin contamination was under the safety criteria, there is no current safety guideline for other kinds of mycotoxins or multiple contaminations in Korea. Therefore, further studies should be performed to reveal the distribution of mycotoxin in different foods and propose appropriate safety guidelines for Korean markets.

• Applied Chemistry for Engineering
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• v.34 no.2
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• pp.144-152
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• 2023

To evaluate the fire risk of combustible materials, Chung's equations VII, VIII, and IX were newly established. The fire risk index-IX (FRI-IX) and fire risk rating (FRR) were calculated. Ginkgo, dawn redwood, toona, lime, walnut, and polymethylmethacrylate (PMMA) were selected as test specimens. The combustion characteristics were evaluated using a cone calorimeter according to ISO 5660-1. After combustion, the fire performance index-VII (FPI-VII) of the specimens, varied between 15.15 and 182.53 s²/kW, as determined by Chung's equations, and the fire growth index-VII (FGI-VII) varied between 0.0023 and 0.0165 kW/s². The fire performance index-VIII (FPI-VIII) based on PMMA varied between 0.29 and 3.45, and the fire growth index-VIII (FGI-VIII) varied between 2.88 and 20.63. The FRI-IX, which is the fire risk rating, showed dawn redwood has a very high fire risk, with FRI-IX values of 71.14 (fire risk rating: G). Therefore, wood with a large amount of volatile organic compounds and a low bulk density showed a high value of FRI-IX by lowering FPI-VII and FPI-VIII and increasing FGI-VII and FGI-VIII.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.739-751
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• 2015

This study investigated the table settings used in Bul-chun-wi sacrificial rituals in Sangju, Gyeongpook Province. This study took place from May 2014 to April 2015 and incorporated field research and literature review. The subjects of the study were Sojae jongga (family head), Wolgan jongga, Ubook jongga and Ipjae jongga. There were four rows in the table setting of the Wolgan, whereas there were five rows in the other jonggas. In row 5, there were fruits, seeds and confections. In row 4, there were vegetables. In row 3, there was tang (stew); in row 2, juk (steamed meats or fishes) and pyun (rice cake); and in row 1, meh (boiled rice), geng (soup) and myun (noodles). The common food setting was arranged in the order of meh, geng, myun, ganjang (Korean soy sauce), poh (dried meat/fish), chimchae (water kimchi), dates, chestnuts, pears, persimmons, walnuts, bracken, bellflowers, croaker, pyun, and ssam (rice wrapped in lettuce leaves). Ubook jongga had the most number of stews at seven. Sojae and Ipjae jongga each had five stews, and Wolgan jongga had three. The smaller Wolgan jongga had gehjuk (boiled chicken), uhjuk (steamed fish) and yookjuk (boiled meat) arranged in a neat pile on one dish used for rituals, whereas Ubook jongga had gehjuk, uhjuk and yookjuk arranged separately. Sojae and Ipjae jongga had gehjuk arranged separately while yookjuk and uhjuk were arranged as dojuk (gehjuk, uhjuk, yookjuk). The uhjuk was arranged separately. In Wolgan jongga, po was arranged on the right while in the other jonggas, it was arranged to the left. For raw meat Ubook jongga, raw mackerel; Ipjae jongga, raw croaker, and Sojae jongga Yukhoe (beef tartare) were set. However, pork, chicken and croaker were cooked. Other ritual food were used in seasoning and boiling. In the geng Wolgan and Ipjae jongga used miyeokguk (seawood soup), whereas Sojae and Ubook jongga used tangguk (meat soup with vegetables). For the ritual food, most jongga ordered yoogwa, yakgwa and bonpyun as one part, rice cakes (steamed rice cake, glutinous rice cake, jeungpyun, gyungdan), and jehju (alcohol). The other ritual food was prepared on the day by jongga.