• Journal of the Korean Society of Radiology
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• v.15 no.1
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• pp.55-61
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• 2021

In this study, microbes were collected before and after disinfection using ANIOS(ANIOSURF Premium NPC) and compared the areas where the radiological technologist and the patient frequently contacted the chest X-ray. From September 1st to September 7th, 2020. in P Hospital in Deagu, 4 region were collected in a 10×10 size using a sterile cotton swab of the transport medium, and before and after disinfection results were obtained through the colorimetric method. As a result, n the X-ray tube handle Proteus mirabilis, Staphylococcus epidermidis, Bacillus spp., Candida spp., and in the Chin region Proteus mirabilis, Enterococcu faecium, Pseudomonas aeruginosa, NTM, and in the Chest region Proteus mirabilis, Enterococcu faecium, Pseudomonas aeruginosa, and in the Palm region NTM, Candida spp. were detected, and 103 CFU(Colony Forming Unit) or more were measured. After disinfection, only X-ray tube handle was detect Bacillus spp. and more than 102 CFU was measured. Microorganisms found prior to disinfection can cause opportunistic infections, Experimental results showed that Aniosulf(0.25%) is more economical and disinfectant than ethanol(70-90%) and isopropyl alcohol(70-90%). However, further research is needed on the detection of Bacillus spp. resultingly this research is useful basic data of infection control in Radiography room and prevention secondary infections.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.441-449
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• 2013

This study was conducted to ferment high quality vinegar by using Omija fruit. Strains of bacteria producing acetic acid were isolated from spoiled Omija wine (OV1 and OV2) and traditional rice vinegar (RA). The bacterium was from optimally-oxidized Omija wine containing 6.0% ethanol and from Omija vinegar with 5.21% acetic acid by 14 days of fermentation. The Omija vinegar got the highest sensory score (5.80) among several commercial vinegars. The Omija vinegar showed a potent antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Pseudomonas fluorescens by the paper disc test, while Omija wine had limited antibacterial activity against S. aureus and P. fluorescens. The diameter of the clear zone formed by the paper disc test using Omija vinegar was not less than 9.5 mm. The DPPH free radical-scavenging activity of Omija wine was higher than that from Omija water extracts. The nitrite scavenging ability of Omija wine (36.98% of all nitrites present) and vinegar (31.14%) was higher than that from Omija water extracts (22.53%). Omija vinegar exhibited strong antibacterial and antioxidant activities. In conclusion, we prepared high quality vinegar from dried Omija.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1508-1512
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• 2016

This study was performed to investigate the ameliorating effect of a mixture of extracts from Houttuynia cordata Thunb, Nelumbo nucifera G. (leaf), and Camellia sinensis (seed) (MIX) on acute ethanol-induced hangover in Sprague-Dawley rats. Plasma ethanol and acetaldehyde levels in MIX-treated rats significantly decreased at 3 h and 5 h after acute ethanol administration (25%, 3 g/kg body weight/d) as compared to ethanol-treated rats. Hepatic alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activities were significantly higher in MIX-treated rats than in ethanol-treated rats. MIX exhibited high ADH and ALDH activities on direct assays using S9 rat liver fraction for ethanol metabolic enzymes clearance action. These results suggest that MIX could alleviate ethanol-induced hangover symptoms by elevating activities related to hepatic ethanol-metabolizing enzymes against ethanol induced metabolites, and MIX should be further developed to be a new anti-hangover material.

• Journal of Life Science
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• v.15 no.3 s.70
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• pp.374-381
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• 2005

The production of functional foods providing health benefit is one of the fast growing fields in the food industry. Mannitol as GRAS (generally recognized as safe) is a functional food. Mannitol is about $70\%$ as sweet as sucrose and slowly and incompletely absorbed from the intestine, suppling only about one-half energy value of glucose. Commercially, the mannitol is synthesized by catalytic or electrochemical reduction of glucose. However, as strong demand for natural products increased, biological techniques have been developed for mannitol production. The object of this study was to determine the optimum conditions of mannitol fermentation by Leuconostoc mesenteroides sp. strain JFY isolated from fermented vegetables. The processes parameters such as pH, temperature, yeast extract concentration, and fructose concentration were optimized. The chosen ranges were 4.5 to 7.5 for pH, 22 to $34^{\circ}C$ for temperature, 0.05 to $2.0\%$ for yeast extract. and 5 to 350 g/L for fructose. The mineral medium used consisted of 3.0g $KH_2PO_4,\;0.01g\;FeSO_4{\cdot}H_2O,\;0.01g\;MnSO_4{\cdot}4H_2O,\;0.2g\; MgSO_4{\cdot}7H_2O,\;0.01g\;NaCl,\;and\;0.05g\;CaCl_2$ per 1 liter of deionized water. The optimum values of pH, temperature, yeast extract, and fructose concentration were obtained at about pH 6.5, temperature $28^{\circ}C$, yeast extract $0.5\%$ and fructose 30g/L. At optimum condition, the production of mannitol amounted to 31.6g/l. We hope that these findings are of particular importance for industrial application of mannitol production.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.140-146
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• 1983

Considering fermented sardine with $20\%$ salt as a reference, the fermented sardines were prepared with 8 or $10\%$ salt, $0.5\%$ lactic acid, $6\%$ sorbitol and $6\%$ ethanol. The taste compounds and TBA value as the index of lipid oxidation were analysed prior to fermentation and after 60 days fermentation in products. The major free amino acids in fermented sardine determined after 60 days fomentation were lysine, leucine, histidine, glutamic acid, arginine and alanine which occupied about $58\%$ of the total free amino acids while histidine and taurine occupied about $93.3\%$ of them in raw meat. Betaine and TMA increased while TMAO and total creatinine decreased filling the fermentation of 60 days. Addition of $0.02\%$ BHA was effective to retard rancidity of the product. The result of omission test showed that the major taste compounds of the fermented sardine with low salt contents were amino acid such as lysine, alanine, glycine, glutamic acid, leucine and nucleotides and their related compounds, and it is also suggested that betaine, total creatinine and TMAO acted as an auxiliary role.

• Polymer(Korea)
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• v.31 no.3
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• pp.221-227
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• 2007

The mechanical properties and morphologies of lyocell and its blend we compared. Poly (vinyl alcohol) (PVA) was used as a filler in blends with lyocell produced through solution blending. The variations of their properties with polymer matrix filler content are discussed. The ultimate tensile strength of the PVA/lyocell blend is highest for a blend lyocell content of 30 wt%, and decreases as the lyocell content is increased up to 40 wt%. The variations in the initial moduli of the blends with filler content are similar. Lyocell and its blended hybrid films were prepared by the solution intercalation method, using dodecyltriphenylphosphonium-mica ($C_{12}PPh$-Mica) as the organoclay. The variations of the mechanical tensile properties of the hybrids with the organoclay content were examined. These properties were found to be optimal for an organoclay content of up to 5 wt%. However, the mechanical tensile properties of the PVA/Lyocell (w/w=30/70) blended hybrid films were found to decrease linearly with increases in organoclay content from 1 to 5 wt%.

• Journal of Acupuncture Research
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• v.23 no.5
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• pp.187-198
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• 2006

Objectives : The purpose of this study is to assess the effect of Daekumeumja herb-acupuncture on neural cell proliferation and nitric oxide synthase(NOS) expression in hippocampus of ethanol-intoxicated Sprague-Dawley(SD) rats. Methods : SD rats were randomly assigned into 5 groups ; the normal group, the alcohol-treated(control) group, the alcohol- and 1 mg/kg Daekumeumja- treated(sample A) group, the alcohol- and 5mg/kg Daekumeumja-treated (sample B) group, the alcohol- and 10 mg/kg Daekumeumja-treated (sample C) group(n = 6 in each group). Normal group were received with Saline, while control group were injected intraperitoneally with alcohol(2 g/kg) once per day for 5 days. Sample groups were treated Daekumeumja herb-acupuncture on Chungwan(CV12) for 5 consecutive days. Bromo-deoxyuridine(BrdU) was injected into all animals once per day for 5 days. For the detection of BrdU-positive cells and NADPH-d- positive cells in hippocampus, immunohistochemistry was performed. Results : 1. In the dentate gyrus area, the number of BrdU-positive cells in the sample $B(278.08{\pm}6.46)$, $C(331.33{\pm}16.68)$ groups was significantly(p<0.05) increased compared with the control group. 2. In the dentate gyrus area, the number of NADPH-d-positive cells in the sample $C(86.50{\pm}10.02)$ groups was significantly(p<0.05) increased compared with the control group. 3. In the CAI area, the number of NADPH-d-positive cells in the sample $A(63.90{\pm}2.69)$, $B(75.70{\pm}3.01)$, $C(97.70{\pm}4.06)$ groups was significantly(p<0.05) increased compared with the control group. 4. In the CA 2-3 area, the number of NADPH-d-positive cells in the sample $B(30.20{\pm}1.89)$, $C(62.70{\pm}2.08)$ groups was significantly(p<0.05) increased compared with the control group. Conclusion : These results indicate that, neural cell proliferation and NOS expression in hippocampus was reduced in ethanol-intoxicated group. Treatment of Daekumeumja herb-acupuncture increased this diminution. Daekumeumja could be able to effect on the prevention of the amnesia and learning disability in alcoholism.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.95-102
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• 2012

The purpose of this study is to investigate antioxidant properties in microbial fermentation products of Lonicera japonica Thunb extract. The bacterium Lactobacillus plantarum NHP1 was isolated from conventional fermented foods. Modern pharmacological studies show that Lonicera japonica Thunb and its active principles of wide pharmacological actions. For instance, they show a strong efficacy in antibacterial, anti-inflammatory, antiviral, anti-endotoxin, blood fat reducing, antipyretic, and antioxidant activities. The extract of Lonicera japonica Thunb was obtained by extracting dried Lonicera japonica Thunb using either hot water or 70% ethanol as a solvent. Fermentation was performed in a 2L fermentor containing 1.2 L of extractat conditions of $30^{\circ}C$ and 100 rpm for 48 hr. The amount of cholorogenic acid was $2.65{\mu}g/g$ in hot water extract. The total phenolic content (GAE, gallic acid equivalent) in hot water and 70% ethanol were $56.5{\pm}4.9$ GAE mg/g and $72.7{\pm}5.3$ GAE mg/g, respectively. After fermentation, the phenolic content increased to 30.2% in hot water and 12.9% in ethanol extract. In the same manner, flavonoid content increased to more than 75% regardless of extract solvent. ABTS (2,2-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) value noticeably increased to 50% after fermentation.

• Journal of agricultural medicine and community health
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• v.39 no.3
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• pp.161-175
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• 2014

Objectives: This study investigates the prevalence of suicide ideation and its the related factors by gender among Korean adults. Methods: National cross-sectional data from the database of the first and second year of $5^{th}$ Korean National Health and Nutritional Examination Survey (KNHANES V-1, V-2) were used for this study. 13,165 adults (${\geq}20$ years) were included in this analysis. Results: The prevalence of suicide ideation was 9.8% for men, 18.9% for women. Renal failure, depression, melancholy, stress, perceived health status, and smoking were significant risk factors among both men and women for suicide ideation. Divorced, separated or widowed of marital status and severe physical activity were related factors of suicide ideation for men. Low educational attainment, and alcohol dependency were associated factors of suicide ideation for women. Conclusions: There was gender difference of prevalence and risk factors of suicide ideation. These gender differences should be considered for planning and implementing suicide prevention program.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.56-62
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• 2010

Quality characteristics such as alcohol, acid, and sugar contents of takju brewing mashes prepared using several yeasts were investigated during 12-days of fermentation. Among the yeasts examined, S. cerevisiae led to the highest level of ethanol (10.2-13.4%) and total minor alcohols (0.729-0.831 mg/mL). Regardless of the yeasts used, the acidity showed drastic changes (pH from 3.4-4.2 down to 2.4-2.7) during the first 2 days, and displayed negligible changes from day 4. The total acid contents rapidly increased to the first 4 days of fermentation and leveled off from 4 to the end of fermentation period. The common organic acid components were lactic, succinic and acetic acids. The total and reducing sugar contents varied depending on the yeasts used, with mashes prepared using S. coreanus and S. rouxii producing the maximum total sugar contents (5.43-5.5%) at the end of fermentation. The reducing sugar showed its maximum (7.53-14.89%) at day 2, after which it decreased to its minimum levels (3.04-4.52%). The common free sugar components were glucose and fructose, while S. ellipsoideus led to a higher free sugar level (0.35-5.29%).