• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.503-523
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• 2020

The purpose of this study was to select 30 representative Korean dishes by a systematic review of preferences and recognition of Korean foods. The papers for the review were located using the keywords 'hansik', 'hanguk eumsik' from DBpia, KISS, NDSL and RISS, and 18 relevant papers were finally short-listed. To analyze the preferences of Koreans and foreigners for Korean dishes, respondents were chosen from various regions such as Asia, Europe, South Pacific, Africa, and North/South America. A total of 4,053 respondents participated in the selected papers and Korean dishes were classified according to the content analysis based on books published by the Rural Development Administration (RDA). Among the main dishes, two kinds of cooked rice were selected, bibimbap and kimbap. Also, noodles, dumplings, and sliced rice cake soup varieties mul-naengmyeon, guksujangguk, mandu, and tteokguk were selected as main dishes. The side dishes selected included 6 kinds of soup, miyeokguk, yukgaejang, samgyetang, gomtang, seolleongtang, and galbi-tang. Other side dishes selected were six types of stews namely doenjang-jjigae, kimchi-jjigae, sundubu-jjigae, haemultang, maeuntang, and dakbokkeum-tang. Three kinds of grilled side dishes selected were bulgogi, galbi-gui, and samgyeopsal-gui. Galbi-jjim was selected in the category of braised or steamed foods. Tteokbokki and japchae were the stir-fried food selected. Pan-fried foods and fried foods selected included a kind of haemul-pajeon and dak-gangjeong respectively. Seasoned vegetables selected were samsaek-namul including gosari-namul, sigeumchi-namul and doraji-namul. Two kinds of baechukimchi and kkakdugi were selected as kimchies, and sikhye was selected in the category of beverages and teas. These results could be used as selection criteria in developing recipes for representative Korean menus.

• Journal of Nutrition and Health
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• v.52 no.2
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• pp.242-242
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• 2019

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.513-520
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• 2022

The purpose of this study was to investigate the effect of Cheonggukjang pills with aronia and blueberries on dextran sulfate sodium (DSS)-induced colitis in mice. There have been several reports that Cheonggukjang is effective for intestinal health, but the efficacy of Cheonggukjang containing fruits has not yet been reported. In this study, we showed the effect of cheonggukjang pills with blueberries and aronia (CPBA) on DSS-induced colitis in BALB/c mice. CPBA was obtained from Soonchang Moonokae foods and orally administered once a day for 2 weeks before DSS treatment. Colitis was induced in mice by feeding 5% (w/v) DSS drinking water for 7 days. The results showed that CPBA treatment significantly alleviated DSS-induced disease activity index associated with a decrease in colon length. CPBA improved DSS-induced histological changes and intestinal epithelial barrier integrity in mice colon. In addition, CPBA administration significantly reduced the levels of DSS-mediated interferon-γ and interleukin-6 in serum and tumor necrosis factor-α in colon tissue. Moreover, the gene expression of COX-2 and iNOS, which are factors involved in inflammatory signaling, was significantly reduced by CPBA treatment. These results suggest that CPBA have a protective effect against DSS-induced mice colitis and may be a candidate for colitis treatment.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.70-70
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• 2019

Hepatic fibrosis is a common chronic liver diseases, characterized by the excessive deposition of extracellular matrix (ECM). Activation of hepatic stellate cells (HSC) is proliferative and fibrogenic and accumulating ECM. Transforming growth factor $(TGF)-{\beta}1$ is a critical mediator of HSC activation and ECM accumulation leading to fibrosis. Tenebrio molitor (TM), known as yellow mealworms, is reported in many countries as the nutritional value of foods. Our study has aims of finding liver function improvement effect of S. cerevisiae fermented Tenebrio molitor (SCTM) in vitro model. SCTM regulates $TGF-{\beta}1$ induced hepatic fibrosis via regulation of the $TGF-{\beta}1/Smad$ signaling. Also, we compared the components increased by yeast fermentation. It is possible to make a useful insect-derived alternative food in the improvement of hepatic liver disease.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.10 no.9
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• pp.1573-1581
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• 2006

To utilize actively the agent which is one of the elements of revitalization of Agro-Foods Mobile I-commerce, an essential prerequisite is agent security. IF using partial PKI(Public Key Infrastructure)-based confirmation mechanism providing security for the agent, the size of agent is becoming larger, the result of the transmission speed is slow, and the confirmation speed is tardy as well because of performing calculation of public keys such as RSA and needing linkage with the CA for the valid examination of certificates. This paper suggests a mechanism that can cross certification and data encryption of each host in the side of improving the problems of key distribution on agent by shaping key chain relationship. This mechanism can guarantee the problem of ky distribution by using agent cipher key(ACK) module and generating random number to fit mobile surroundings and to keep the secret of the agent. Suggested mechanism is a thing that takes into consideration security and efficiency to secure agent for the revitalization of M-Commerce, and is a code skill to make the agent solid and is a safe mechanism minimizing the problems of memory overflow.

• Journal of Biosystems Engineering
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• v.39 no.3
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• pp.215-226
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• 2014

Recently, spectroscopy has emerged as a potential tool for quality evaluation of numerous food and agricultural products because it provides information regarding both spectral distribution and image features of the sample (i.e., hyperspectral imaging). Spectroscopic techniques reveal hidden information regarding the sample and do so in a non-destructive manner. This review describes the various approaches of spectroscopic modalities, especially hyperspectroscopy and vibrational spectroscopies (i.e., Raman spectroscopy and Fourier transform near infrared spectroscopy) combined with chemometrics for the non-destructive assessment of contaminations and defects in agro-food products.

• Journal of Microbiology and Biotechnology
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• v.34 no.7
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• pp.1501-1510
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• 2024

Inflammatory bowel disease (IBD), characterized by chronic inflammation of the gut, is caused by several factors. Among these factors, microbial factors are correlated with the gut microbiota, which produces short-chain fatty acids (SCFAs) via anaerobic fermentation. Fermented foods are known to regulate the gut microbiota composition. Ganjang (GJ), a traditional fermented Korean soy sauce consumed worldwide, has been shown to exhibit antioxidant, anticancer, anti-colitis, and antihypertensive activities. However, its effects on the gut microbiota remain unknown. In the present study, we aimed to compare the anti-inflammatory effects of GJ manufactured using different methods and investigate its effect on SCFA production in the gut. To evaluate the anti-inflammatory effects of GJ in the gut, we performed animal experiments using a mouse model of dextran sulfate sodium (DSS)-induced colitis. All GJ samples attenuated DSS-induced colitis symptoms, including reduced colonic length, by suppressing the expression of inflammatory cytokines. In addition, GJ administration modulated SCFA production in the DSS-induced colitis model. Overall, GJ exerted anti-inflammatory effects by reducing DSS-induced symptoms via regulation of inflammation and modulation of SCFA levels in a DSS-induced colitis model. Thus, GJ is a promising fermented food with the potential to prevent IBD.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.78-83
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• 2021

According to the report of the Korea Agro-Fisheries and Food Trade Corporation (2019), the size of the HMR food market in 2019 exceeded 4 trillion won. On the other hand, the consumption of agricultural products continued to decrease. As reported by Woo (2020) who analyzed consumer panel survey data, when the 2010 agricultural product purchase index was 100, the crop purchase index in 2019 was 72 and the vegetable and special crop purchase index was 69. Therefore, the Rural Development Administration promoted the research projects to develop the technologies for producing stably raw materials of HMR and for optimizing local foods as HMR ingredients. Researches on the development of HMR using local agricultural products has been being promoted in Cheonan, Chungju, and Jeju in 2020. In the case of Jeju, it has been prepared and realized the B2B commercialization of Jeju agricultural products in connection with the convenience store ingredients supplier in the province. In the case of Cheonan, development of HMR foods like as Sundae, dumpling, sausage, and Tteokgalbi using willd chive, cherry tomatoes, shiitake mushroom, fortified perilla, and licopene fortified watermelon has been being promoted. Lastly, in the case of Chungju, a diverse HMR foods have been developed using beans, centella asatica, Japanese lady bell, apples and peaches such as blended juices, frozen boiled rice, and tofu kit. In the future, in connection with the regional specialized crop cultivation project promoted by the Rural Development Administration, we intend to support the convergence commercialization of R&D technology based on regional characteristics.

• Journal of Microbiology and Biotechnology
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• v.34 no.6
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• pp.1287-1298
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• 2024

Ulcerative colitis (UC) is an inflammatory bowel disease (IBD) that is currently difficult to treat effectively. Both Bacillus natto (BN) and ginseng-soluble dietary fiber (GSDF) are anti-inflammatory and helps sustain the intestinal barrier. In this study, the protective effects and mechanism of the combination of B. natto JLCC513 and ginseng-soluble dietary fiber (BG) in DSS-induced UC mice were investigated. Intervention with BG worked better than taking BN or GSDF separately, as evidenced by improved disease activity index, colon length, and colon injury and significantly reduced the levels of oxidative and inflammatory factors (LPS, ILs, and TNF-α) in UC mice. Further mechanistic study revealed that BG protected the intestinal barrier integrity by maintaining the tight junction proteins (Occludin and Claudin1) and inhibited the LPS/TLR4/NF-κB pathway in UC mice. In addition, BG increased the abundance of beneficial bacteria such as Bacteroides and Turicibacter and reduced the abundance of harmful bacteria such as Allobaculum in the gut microbiota of UC mice. BG also significantly upregulated genes related to linoleic acid metabolism in the gut microbiota. These BG-induced changes in the gut microbiota of mice with UC were significantly correlated with changes in pathological indices. In conclusion, this study demonstrated that BG exerts protective effect against UC by regulating the LPS/TLR4/NF-κB pathway and the structure and metabolic function of gut microbiota. Thus, BG can be potentially used in intestinal health foods to treat UC.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.28-54
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• 2020

This study aims to investigate the food preservation methods adopted by the Joseon Dynasty, which existed before the 17^th century. A total of 232 food preservation methods were discovered in 25 books, and could be classified by their targeted food types: vegetables (84), sea foods (60), meats (41), fruits (37), and others (10). Depending on the preservation method applied, they are classified as food drying, soaking, mud cellar preservation, and other preservation. Food drying is further classified into 8 sub-types: drying, sun-drying, shadow-drying, wind-drying, dry heat, combined drying, smoking, and others. Soaking could be sub-divided into using salt, ash, dry sand, bran, fermented paste, wet distillers grains, oil, and others. Mud cellar preservation is sub-classified into installing shelf inside the mud cellar, making the mud cellar for food preservation, and making hole or underground tunnel for food preservation. Other food preservation methods include minimizing moisture loss by applying beeswax on a section of the vegetable stem, and cutting the vegetables or fruits with their branches and leaves for food preservation.