• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.247-254
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• 1989

In deep-fat frying, the fats and oils are used over and over again, and moisture and air are mixed in to the hot oil. Many reports related to these fats and oils have been established that thermal and oxidative decomposition products and polymers formed under the conditions of deep fat frying are harmful to health. This work was carried out with 3 domestic frying oils and 6 used oils commercially, and that there were difficulties in finding a good definition between fresh oil and used oil with adding unheated oil. As starting materials, commercially used soybean oil and rapeseed oil already passed over induction period in the lipids oxidation standard. From the qualitative point of view, they were inferior to domestic frying oils. Free fatty acid and peroxide value of heated oils were increased gradually by the time pass whereas iodine value were decreased. After adding unheated oil to the heated oil, these values were restored to that of initial levels. On the other hand, content of polar components in the heated oil were directly related to the heating time. This result showed that polar compounds may be a clear indicator of used oils. Fatty acid composition in the used oils, unsaturated fatty acids such as linoleic and linolenic acid decreased while saturated fatty acid content increased with heating.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.529-536
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• 2017

Nutritional constituents and physicochemical properties of lipids of forest resources were studied in order to examine their practical utilization in the lipid industry. In this study, Garae, Dongback, Mougwi, and Muwhanja were chosen as sources of fat-soluble components. Fatty acid profiles of forest resources showed more than 80% polyunsaturated fatty acids in total fatty acids. For total tocopherol contents, Garae showed higher content than others; moreover, Dongback was a good source of ${\alpha}$-tocopherol. Phytosterols of forest resources ranged from $55.96{\pm}2.23$ to $194.94{\pm}21.42mg$/100 g, and Muwhanja showed the highest phytosterol contents. Chemical properties such as acid value, peroxide value, and p-anisidine value showed good oxidative stability of lipids of forest resources. For physical properties, browning intensity and color parameters were studied. Induction times, as an indicator of oxidative stability, were measured and ranged from $0.70{\pm}0.01$ to $18.40{\pm}1.02h$ in four forest resources. Taken together, contents of lipid constituents and physicochemical properties can be used as an important preliminary database for utilization of lipids of forest resources.

• Korean Journal of Community Nutrition
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• v.11 no.2
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• pp.279-288
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• 2006

The role of free radicals in the progression of many diseases and aging has been given a great attention and total antioxidant status (TAS) has shown to be reduced with aging. The incidence of hypertension has shown to be relatively high in the aged population, and it is known to be associated with increased obesity and oxidative stress. The aim of this study was to examine the obesity indices and the total antioxidant status in hypertensive elderly (64y$\alpha$-tocopherol, $\beta$-carotene and ascorbic acid did not show their significant correlations with TAS. These results showed that the hypertensive elderly are prone to be obese and to have increased TAS. Due to unknown factors affecting TAS values, measurement of plasma TAS as a sole indicator of total antioxidant capacity is limited to fully understanding changes in the body's free radical trapping power. However, the results from the current study may suggest that hypertension and/or obesity might increase oxidative stress, followed by increased the body's total antioxidant defense system.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.26-32
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• 1990

Attempts were made to define the characteristics of microbial community as an indicator of Kimchi fermentation. Determination of communities was carried out by simple Gram-stain, followed by direct microcopic counts. In room-temperature $(15^{\circ}C)$ fermentation, microbial succession was occurred in the order of communities of Gram-positive bacteria, yeasts and Gram-negative bacteria. It was characteristic that Gram-positive bacterial community was developed during the production of lactic acid, yeasts community was developed to cause rancidity, and Gram-negative bacterial community was relevant to maceration (or softening) as well as rancidity. The fluctuation of apparent Gram-negative reaction group might be used as a criterion of death or aging of Gram-positive bacterial populations. In low-temperature fermentation $(5^{\circ}C)$, however, it was found that yeasts and Gram-negative bacterial communities did not developed but only Gram-positive bacterial community did. It follows from these results mentioned above that maturity of Kimchi depends on the development of Cram-positive bacterial community. Thus, the size and occurrence of microbial community are avaiable for an indicator of Kimchi fermentation, and also determination of community could be a useful method to predict the maturity.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.1-8
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• 1998

The characteristics of Kimchi, associated with proceeding velocity of fermentation, and microbial changes, were investigated during fermentation where kimchi were prepared by the addition of different kinds of minor ingredients. In all samples, total acidity increased, and the pH and total reducing sugar content decreased as the fermentation proceeded. Redox potentials decreased from early to middle fermentation period but thereafter increased and had the lowest value at optimum ripening stage. The counts of total viable and lactic acid bacteria increased rapidly at the begining and decreased slowly. These bacterial counts of kimchi samples containing ginger, red pepper powder, and mixture of all minor ingredients were higher than those of other samples. The number of Leuconostoc mensenteroides reached the maximum at the optimum fermenting stage, Lactobacillus plantarum appeared at the time when Leu. mesenteroides reduced. All these phenomena were observed earlier in the samples containing raw red pepper and later in the samples added garlic than in other samples. It is suggested that garlic is the ingredient which improved storage capacity by prolonging fermentation period by lactic acid bacteria beneficial to less acidification, and ginger and red pepper powder are materials which gave better taste to kimchi by stimulating the growth of Leu. mesenteroids. And redox potential was an useful indicator in choosing optimum ripening time during fermentation.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.9-18
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• 2017

As an indicator of skin health, acidified skin surface pH ranging from 5 to 7 is crucial for maintaining skin barrier. In this study, we evaluated the relationship between skin pH and dietary pattern (DP) as well as nutrient or food intake in 48 healthy middle aged adults. Skin pH was measured in the skin surface of the inner arm, and blood lipid profile was analyzed. Dietary intake data were obtained using 1 day 24 hour recall method, and DP was extracted using factor analysis. Results revealed that skin pH ranged from 5.15 to 6.88 in all subjects. There was no significant difference in skin pH between males and females. When subjects were grouped by tertile of skin pH, the food intake of fruit, and the nutrient intake of omega 6 fatty acid, potassium, vitamin A, vitamin C, ${\beta}$-carotene, and riboflavin in the first tertile group with skin pH ranging from 5.15 to 5.68 were significantly higher than in the third tertile group with skin pH ranging from 6.26 to 6.88. There was no difference in blood lipid profile between the first and the third tertile group. Among 5 DP extracted by factor analysis, DP5 characterized by a high intake of nuts and fruits as well as a low intake of beverages and alcohol was inversely correlated with skin pH after adjusting for gender and age. DP5 was positively correlated with nutrient intake of carbohydrate, fiber, potassium, iron, vitamin A, vitamin C, ${\beta}$-carotene, thiamine, and riboflavin but negatively correlated with sodium after adjusting for gender, age, smoking, and energy intake. Therefore, acidified skin pH could be maintained by these DP and nutrients.

• The Plant Pathology Journal
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• v.36 no.1
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• pp.87-97
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• 2020

The development of reverse transcription-polymerase chain reaction using degenerate primers against conserved regions of most potyviral genomes enabled sampling of the potyvirome. However, these assays usually involve sampling potential host plants, but identifying infected plants when they are asymptomatic is challenging, and many plants, especially wild ones, contain inhibitors to DNA amplification. We used an alternative approach which utilized aphid vectors and indicator plants to identify potyviruses capable of infecting common bean (Phaseolus vulgaris). Aphids were collected from a range of asymptomatic leguminous weeds and trees in Iran, and transferred to bean seedlings under controlled conditions. Bean plants were tested serologically for potyvirus infections four-weeks postinoculation. The serological assay and symptomatology together indicated the presence of one potyvirus, and symptomology alone implied the presence of an unidentified virus. The partial genome of the potyvirus, encompassing the complete coat protein gene, was amplified using generic potyvirus primers. Sequence analysis of the amplicon confirmed the presence of an isolate of Wisteria vein mosaic virus (WVMV), a virus species not previously identified from Western Asia. Phylogenetic analyses of available WVMV sequences categorized them into five groups: East Asian-1 to 3, North American and World. The Iranian isolate clustered with those in the World group. Multiple sequence alignment indicated the presence of some genogroup-specific amino acid substitutions among the isolates studied. Chinese isolates were sister groups of other isolates and showed higher nucleotide distances as compared with the others, suggesting a possible Eastern-Asian origin of WVMV, the main region where Wisteria might have originated.

• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.189-201
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• 2019

The objective of this study was to investigate the health status and nutritional intake of the old population living in Soonchang, Jeollabuk-do, Korea. 69 subjects aged 65 years and older were recruited in July 2016. The WHR, was significantly higher in elderly male group than elderly female group (p<0.05), but both groups had abdominal obesity (0.85 and over). T-score mean of elderly male and female groups were below $-2.5mg/cm^3$ that they were osteoporotic. In the elderly male group, the higher concentrations of creatinine, homocysteine and uric acid were found to be significantly unfavorable factors (p<0.001, respectively). The blood vitamin $D_3$ levels of elderly male group was significantly higher than that of elderly female group (p<0.05). The physical activity and self-rated health were significantly higher in elderly male group than in elderly female group (p<0.05, p<0.01, respectively). The nutrient intakes of male group were found to be significantly favorable factors than in female group. The score of mini nutrition assessment was significantly lower in elderly female group than in the elderly male group. These results could be useful to plan effective strategies to increase the health-life expectancy and the prevention of disease of Korean elderly people living in rural areas.

• Toxicological Research
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• v.33 no.4
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• pp.283-290
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• 2017

The host immune system is the first line of host defense, consisting mainly of innate and adaptive immunity. Immunity must be maintained, orchestrated, and harmonized, since overactivation of immune responses can lead to inflammation and autoimmune diseases, while immune deficiency can lead to infectious diseases. We investigated the regulation of innate and adaptive immune cell activation by Artemisia capillaris and its components (ursolic acid, hyperoside, scopoletin, and scopolin). Macrophage phagocytic activity was determined using fluorescently labeled Escherichia coli, as an indicator of innate immune activation. Concanavalin A (ConA)- and lipopolysaccharide (LPS)-induced splenocyte proliferation was analyzed as surrogate markers for cellular and humoral adaptive immunity, respectively. Neither A. capillaris water extract (WAC) nor ethanol extract (EAC) greatly inhibited macrophage phagocytic activity. In contrast, WAC suppressed ConA- and LPS-induced proliferation of primary mouse splenocytes in a dose-dependent manner. Similarly, EAC inhibited ConA- and LPS-induced splenocyte proliferation. Oral administration of WAC in mice decreased ConA- and LPS-induced splenocyte proliferation, while that of EAC suppressed LPS-induced splenocyte proliferation. Repeated administration of WAC in mice inhibited ConA- and LPS-induced splenocyte proliferation. Ursolic acid, scopoletin, and scopolin reduced ConA- and LPS-induced primary mouse splenocyte proliferation, while hyperoside did not show such activity. These results indicate that A. capillaris and its components, ursolic acid, scopoletin, and scopolin, suppress ConA- and LPS-induced adaptive immune cell activation. The results suggest that A. capillaris is useful as a regulator of adaptive immunity for diseases involving excessive immune response activation.

• Journal of Sensor Science and Technology
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• v.29 no.2
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• pp.93-99
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• 2020

A colorimetric paper sensor was used to detect volatile nitrogen-containing compounds emitted from spoiled salmon filets to determine their freshness. The sensing mechanism was based on acid-base reactions between acidic pH-indicating dyes and basic volatile ammonia and amines. A sensing layer was simply fabricated by drop-casting a dye solution of bromocresol green (BCG) on a polyvinylidene fluoride substrate, and its color-change response was enhanced by optimizing the amounts of additive chemicals, such as polyethylene glycol, p-toluene sulfonic acid, and graphene oxide in the dye solution. To avoid the adverse effects of water vapor, both faces of the sensing layer were enclosed by using a polyethylene terephthalate film and a gas-permeable microporous polytetrafluoroethylene sheet, respectively. When exposed to basic gas analytes, the paper-like sensor distinctly exhibited a color change from initially yellow, then to green, and finally to blue due to the deprotonation of BCG via the Brønsted acid-base reaction. The use of ammonia analyte as a test gas confirmed that the sensing performance of the optimized sensor was reversible and excellent (detection time of < 15 min, sensitive naked-eye detection at 0.25 ppm, good selectivity to common volatile organic gases, and good stability against thermal stress). Finally, the coloration intensity of the sensor was quantified as a function of the storage time of the salmon filet at 28℃ to evaluate its usefulness in monitoring of the food freshness with the measurement of the total viable count (TVC) of microorganisms in the food. The TVC value increased from 3.2 × 10⁵ to 3.1 × 10⁹ cfu/g in 28 h and then became stable, whereas the sensor response abruptly changed in the first 8 h and slightly increased thereafter. This result suggests that the colorimetric response could be used as an indicator for evaluating the degree of decay of salmon induced by microorganisms.