• The Journal of Korean Obstetrics and Gynecology
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• v.18 no.4
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• pp.54-71
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• 2005

Purpose : The purpose of this research was to investigate the effects of Saurui Herba Seu Rhizoma(SHSR) on Anti-inflammatory properties in Raw264.7 cell line and murine models of inflammation. Methods : To investigate the effects of Saurui Herba Seu Rhizoma(SHSR) on anti-inflammation, we study cytotoxicity effects of SHSR on Mouse Lung Fibroblast Cells and Peritoneal Macrophages, Inhibitory effects of SHSR on the nitric oxide (NO) release, the ROS production, and the interleukin-6 production. Results : The cytotoxicity of SHSR on mouse lung fibroblast Cells and Raw264.7 cell line was not observed. SHSR in RAW264.7 cell line inhibited $IL-1{\beta}$, IL-6 mRNA gene expression depending upon the concentrations of extract and inhibited IL-18 mRNA gene expression at 100 ${\mu}g/ml$ of extract. SHSR in RAW264.7 cell line inhibit COX-2 mRNA gene expression at 100, 10 ${\mu}g/ml$ of extract. SHSR in RAW264.7 cell line inhibited NOS-II mRNA gene expression depending upon the concentrations of extract. SHSR in RAW264.7 cell line didn't inhibit $TNF-{\alpha}$ mRNA　gene expression. SHSR in RAW264.7 cell line decreased IL-6 production depending　upon the concentrations of extract. SHSR in RAW264.7 cell line decreased $ITNF-{\alpha}$ production according to the concentrations of extract. SHSR in RAW264.7 cell line inhibited NO release specially SHSR 100, 10 ${\mu}g/ml$ concentrations of extract. SHSR inhibit ROS production depending upon the concentrations of extract. Conclusion : These results suggest that SHSR can be used treating a lot of women disease caused by inflammation.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.285-291
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• 1996

The effect of various packaging methods on Kimchi quality was investigated in order to develop the packaging techniques for preventing commercial Kimchi Products from ination and explosion due to fermentative gas evolved during storage and distribution. Kimchi was packaged in different methods; atmospheric (AP), check-valved (CV), double (DP) and vacuum (VP) packaging. The quality of Kimchi during storage at $10^{\circ}C$ was evaluated ill terms of gas composition, free volume, pH, titratable acidity, color index, lactic acid bacteria and sensory properties. $O_2$ concentration decreased to about 1% at $6{\sim}8$ days of optimal ripening time in all packages except DP, in which it remained around 20%. $CO_2$ concentration reached $70{\sim}90%$ after $6{\sim}8$ days in AP, CV and DP, while it stayed around 10% in DP. The free volume in AP had typical sigmoidal curve similar to $CO_2$ concentration changes. It remained almost constant in CV and DP, but started to increase at the late stage of storage In VP. There was no significant influence of packaging methods on the other quality attributes such as pH, titratable acidity, color index (L.b/a), lactic acid bacteria count and sensory evaluation score. As results, it could be proposed to employ CV and DP method as the effective packaging techniques for preventing commercial Kimchi products from inflation.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.395-399
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• 1997

Meat model emulsions ware prepared with salt-soluble protein and soybean oil. Effects of water-soluble protein (WSP) on the meat model emulsion treated with/without BHT during 8 day storage $5^{\circ}C$ under both dark and light illumination were studied by measuring POV and TBA. An emulsion without BHA and WSP was used as a control. Under light storage, there was no significant difference in peroxide values between the control and the sample treated with BHA except the 2nd day of storage. However, TBA values of the sample treated with BHA were significantly (p<0.05) lower than those of control except the 4th day of storage. TBA and POV of the samples treated with WSP and WSP + BHA were higher than control after 4th day of storage under light. That is, water soluble protein, which was composed mainly of myoglobin, increased lipid oxidation under light storage. The similar trends were also shown in the samples stored under dark. These results suggested that acceleration of lipid oxidation of the meat model emulsions by water soluble protein (WSP) under both light and dark might not be due to the singlet oxygen formation, but due to superoxide anion formed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.155-162
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• 2007

The purpose of this study is to investigate the anti type I allergic effects and mechanisms of the phyto extract mixture (PEM381) which contains Camellia sinensis (leaf), Psidium guajava (leaf), and Rosa hybrida (flower). PEM381 was tested for its inhibitory effects on arachidonic acid cascade related enzymes (5-lipoxygenase and cyclooxygenase), the mast cell mediated allergic reaction and passive cutaneous anaphylaxis. $IC_{50}$ value of PEM381 against 5-lipoxygenase was $14.11{\pm}0.51ppm$ while that of positive control (nordihy-droguaiaretic acid) was $0.54{\pm}0.08ppm$. PEM381 also exhibited considerable selective inhibition of cyclooxygenase-2. PEM381 could inhibit both degranulation and histamine release in a dose dependent manner from rat peritoneal mast cells activated by compound 48/80. In addition, oral administration of PEM381 showed an inhibitory effect on passive cutaneous anaphylaxis reaction activated by anti-dinitrophenyl IgE antibody in mice. 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.36 no.2
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• pp.233-240
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• 2007

The purpose of this study was to evaluate the effect of different saccharides on the quality of apricot sulgidduk. Appearance color of honey-added group as compared to other samples in apricot sulgidduk were preferable and scanning electron microscopy exhibited smaller pores. pH and acidity of white-added group immediately after preparation were higher than those of other groups. Higher moisture contents of honey-added groups during storage were found but total bacterial counts immediately before storage were 1 log cycle lower than that of other samples. The highest 'L' values were found for white sugar added group but the highest 'a' and 'b' were for yellow sugar-added sample. In mechanical characteristics of apricot sulgidduk for 48 hrs during storage at $20^{\circ}C$, hardness, gumminess and brittleness were higher in oligosaccharide-added sample as compared to other samples, while cohesiveness and springiness were the highest in honey-added group. In sensory evaluation of the sulgidduk, honey-added group obtained the highest score in color, sweet taste, moisture, after swallowing and overall quality (p<0.05) These results suggest that apricot sulgidduk with honey can be used as commercially successful rice cakes.

• Journal of the Korean Society of Hazard Mitigation
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• v.6 no.1 s.20
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• pp.39-48
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• 2006

A laboratory investigation was performed to estimate the moduli values of asphalt concrete mixture due to various sinusoidal loadings in compression and tension. Total five modes of loading were used under five testing temperatures of 32, 50, 68, 86, and $104^{\circ}F$ (0, 10, 20, 30, and $40^{\circ}C$); repeated compressive haversine loading with rest period, repeated tensile haversine loading with rest period, cyclic compressive loading, cyclic tensile loading, and alternate tensile-compressive loadings. The test results showed that, due to the repeated haversine loading with rest period, asphalt concrete demonstrated similar moduli in tension and compression at low temperatures,(0 and $10^{\circ}C$) while those moduli were different at high temperatures (20, 30, and $40^{\circ}C$). At high temperatures the compressive moduli were always higher than the tensile moduli. The uniaxial tensile moduli were higher than indirect tensile moduli at low temperatures. However, those moduli were similar at high temperatures. In uniaxial cyclic tension, compression, and alternate tension-compression tests, compressive moduli were higher than tensile and alternate tensile-compressive moduli throughout the temperatures. Generally, the moduli from the repeated haversine loading with rest period were always lower than those from the cyclic sinusoidal loading. The difference in moduli from the repeated haversine loading with rest period and cyclic sinusoidal loading becomes more significant as the temperature decreases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.389-394
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• 2005

This study was performed to investigate the antimicrobial activity of the Rubia akane Nakai extract against food-borne pathogens. First, the Rubia akane Nakai was extracted with methanol at room temperature and the fractionation of the methanol extract was carried out by using petroleum ether, chloroform, and ethyl acetate, and methanol. The antimicrobial activity of the Rubia akane Nakai extract was determined by using a paper disc method against food-borne pathogens and food spoilage bacteria. The methanol extract of Rubia akane Nakai showed the highest antimicrobial activity against Bacillus cereus and Pseudomonas aeruginosa. Synergistic antimicrobial effect was observed when Rubia akane Nakai extract was mixed with Viscum album var. coloratum extract as compared to each extract alone. Finally, the growth inhibition curves were determined by using methanol extract of Rubia akane Nakai against Bacillus cereus and Pseudomonas aeruginosa. The methanol extract of Rubia akane Nakai had strong antimicrobial activity against Pseudomonas aeruginosa at the concentration of 4,000 ppm. At this concentration, the growth of Pseudomonas aeruginosa was retarded more than 72 hours and up to 48 hours for Bacillus cereus. From these results, it was concluded that the methanol extract of Rubia akane Nakai inhibited effectively Bacillus cereus and Pseudomonas aeruginosa.

• Journal of the Korean Institute of Intelligent Systems
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• v.22 no.2
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• pp.141-147
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• 2012

The purpose of the study is the acquisitions of knowledge related in job searching from local companies and job seekers using data mining techniques. At the first step, for the study, we had selected the local companies their headquarters are located in Jeonbuk province. Then we had picked the graduating students out from the high schools, colleges, and universities in the same area as the job seekers. After the targeting of the sample, we had surveyed 560 local companies and 14 schools for the collecting of the preliminary data. As the result of the survey, we could collect 173 responses from the companies and 551 responses from the job seekers. At the second step using data mining, we had adapted the C5.0 algorithm to extract the inference rules. Then we had used the Visual Basic (VB) programming language to visualize the rules at the third step. At the fourth step, we transformed the inference rules into DB tables. At the final step, we had executed the rule inferences to support the development of the long-term human resources development (HRD) strategies. As the result of the study, we could suggest the helpful information to the HRD directors and job seekers in designing their strategies in managing their jobs and career development.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.593-598
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• 2005

Antithrombosis and antioxidant activity of the methanol extracts, which were prepared from 51 different brands of rice, were evaluated to investigate bioactive-substances. Among them, the extract of sample No. 2, 25, 40 and 41 showed strong thrombin inhibition activities ($401\~764\%$ inhibition at 5 mg/mL), and the extract of sample No. 5, 9, 23, 36, 44 and 48 showed strong DPPH scavenging activities ($40.8\~64.1\%$ at 0.4 mg/mL), respectively. The average contents of total flavonoid and polyphenol with 50 brands of rice were 51.89 mg/kg and 195.23 mg/kg, respectively. However, the activities were not linked with the contents of flavonoid and polyphenol. By the treatment at $100^{\circ}C$ for 10 min, the activities of the selected rices were severely decreased. Maximal remaining activities of antithrombosis and antioxidant were $208\%$ of No. 40 and $23.2\%$ of No. 48, respectively. These results support a functional superiority of rice-based livelihood, and suggest that the development of healthy food using functional ingredients of rice is possible.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.990-996
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• 2006

This research was conducted to evaluate the changes in allergenicity of shrimp by physical treatments using competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). Shrimp was subjected to physical treatments such as high hydrostatic pressure (HHP), sonication, autoclave and microwave. Heat-stable protein (HSP) purified from raw shrimp was used as a major allergen. The binding ability of monoclonal IgG and shrimp-allergic patients' IgE to HSP treated with HHP decreased, increasing the pressure up to 400 MPa. Especially, it became less than 50% at 400 MPa. The binding ability of mAb to HSP treated with sonication (10, 20, 30 and 60 min) decreased with the treated time. Especially, it became less than 60% with the treatment for 60 min. The allergenicity change of HSP treated with autoclave and microwave little decreased. The binding ability of mAb to HSP during the treatment for 20 min became more than 70%. The results suggest that allergenicity of HSP in raw shrimp be more easily lost by HHP or sonication treatment than by autoclave or microwave treatment.