• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.293-300
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• 2018

The purpose of this study was to investigate dietary habits, health lifestyle, preference and intake of beverages of Chinese students in Gyeonggi area. Therefore, we try to identify the factors that affect beverage consumption. According to the analysis of the demographic characteristics of male and female Chinese students, there were 155 male students (49.7%) and 157 female students (50.3%). There were statistically significant differences between the residence period and the time of coming to Korea according to sex (p<0.05), but there was no statistically significant difference between the education level, residence type and Korean ability (p>0.05). Analysis of the differences in health-related lifestyle among Chinese students of both sexes showed statistically significant difference in alcohol drinking, smoking, and exercise according to sex (p<0.05), but no statistically significant difference in computer use time (p>0.05). According to the analysis of the dietary habits of the Chinese students, there was a statistically significant difference in the number of meals per day, breakfast, lunch, dinner, snack frequency and number of midnight snacks, but no statistically significant difference in eating out frequency. As a result of the preference test for general beverages, 4.11 points of water, 3.81 points of milk, 3.64 points of fruit and vegetable juice, 3.58 points of tea, 3.25 points of coffee, 3.22 points of carbonated drinks, 2.92 points of functional drinks, respectively. Male students were more likely to prefer water, tea, and health functional drinks while female students had higher preference for fruit, vegetable juice and vinegar drinks (p<0.05). In general, consumption of regular drinks was 4.95 in water, 3.58 in milk, 3.03 in coffee, 2.92 in carbonated drink, 2.91 in fruit and vegetable juice, 2.63 in tea, 2.07 in functional drink, and 1.44 in vinegar appear. Male students had higher intake of water, tea, carbonated drinks, and health functional drinks while female students had higher intake of fruit and vegetable juice (p<0.05). The results of correlation analysis of factors affecting the general drinking of Chinese students are as follows. The intake of tea was related to the period of residence and dietary habits, the intake of milk for breakfast, the number of snacks and midnight snacks for carbonated drinks, and the fruit vegetable juice were related to dietary habits (p<0.01, p<0.05).

• Journal of Oral Medicine and Pain
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• v.38 no.2
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• pp.97-101
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• 2013

Hairy tongue is a disease caused by hypertrophy of filiform papillae on the tongue dorsum. Clinically, it occurs on the posterior 1/3 of the tongue dorsum and is rarely observed on the lateral and tip of the tongue. Several types of colored pigmentation from white to brown and black appear depending on the ingested food and the existing pigmentation inducing bacteria. Although clinically asymptomatic, patients will visit the clinic for esthetic problems and at rare intervals experience nausea, halitosis, dysgeusia and unpleasant sensation. The exact etiology is yet not known but causes such as inappropriate oral hygiene control, a shift in oral bacterium, infection, radiotherapy, use of antibacterial drugs or immunosuppressants, excessive smoking or alcohol drinking and decrease of salivary flow rate may be a factor of the disease. Clinical symptoms are quite typical and diagnosis may be made simply by observation, not necessarily biopsy. Treatment of hairy tongue is done by eliminating the etiology factors, brushing the tongue gently with a tongue cleaner and in some cases using keratolytic agent. Although it is rare to treat hairy tongue surgically, we will introduce a case successfully treated using carbondioxide laser($CO_2$ laser), after no sufficient improvement had been made by conservative treatment.

• The Korean Journal of Mycology
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• v.44 no.4
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• pp.307-313
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• 2016

To develop a functional strawberry Makgeolli, we produced Makgeolli using strawberry as an additive and then investigated its physicochemical properties. Among 7 different alcohol-fermenting yeasts, Saccharomyces cerevisiae JSK104 produced 17.4% ethanol on the 7th day of fermentation and was selected for use in the brewing of strawberry Makgeolli. Changes in physicochemical properties, numbers of yeast and lactic acid bacteria, and antihypertensive angiotensin-converting enzyme inhibitory activity were investigated during the fermentation of strawberry Makgeolli. The pH tended to decrease and the total acidity increased as the fermentation period elapsed. The ethanol content reached about 17% on the 7th day after fermentation, and the numbers of yeast and lactic acid bacteria reached a maximum on the 1st day of fermentation and then maintained a constant number. The antihypertensive angiotensin-converting enzyme activity reached a maximum after 5 days of fermentation and then was not significantly changed afterwards.

• Safety and Health at Work
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• v.11 no.1
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• pp.26-32
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• 2020

Background: Hong Kong's construction industry currently faces a manpower crisis. Blue-collar workers are a disadvantaged group and suffer higher levels of chronic diseases, for example, cancer, than the wider population. Cancer risk factors are likely to cluster together. We documented prevalence of cancer-associated lifestyle risk behaviors and their correlates among Hong Kong construction workers. Methods: Data were collected from workers at 37 railway-related construction worksites throughout Hong Kong during May 2014. Tobacco use, alcohol consumption, unbalanced nutrition intake, and physical inactivity were included in the analysis. Latent class analysis and multivariable logistic regression were performed to identify the patterns of risk behaviors related to cancer, as well as their impact factors among construction workers in Hong Kong. Results: Overall, 1,443 workers participated. Latent class analysis identified four different behavioral classes in the sample. Fully adjusted multiple logistic regression identified age, gender, years of Hong Kong residency, ethnicity, educational level, and living status differentiated behavioral classes. Conclusion: High levels of lifestyle-related cancer-risk behaviors were found in most of the Hong Kong construction workers studied. The present study contributes to understanding how cancer-related lifestyle risk behaviors cluster among construction workers and relative impact factors of risk behaviors. It is essential to tailor health behavior interventions focused on multiple risk behaviors among different groups for further enlarging the effects on cancer prevention.

• Journal of dental hygiene science
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• v.12 no.3
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• pp.245-252
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• 2012

This study aimed to evaluate the correlation between metabolic syndrome and periodontal in the adult Korean population on the basis of the 2009 Korea National Health and Nutrition Examination Survey(NHANES) data. Of 19-year-old or older adult patients suffering from their disease diagnosed as metabolic syndrome, 1,315 subjects whose community periodontal index(CPI) information was fully available were finally analyzed, and the following conclusions were drawn. 1. It was found that of sociodemographic characteristics, age and educational background correlated to the prevalence of periodontal diseases. With increasing age and poorer educational background, the rates of periodontal diseases increased(p<0.001). 2. It was revealed that of general health behaviors, smoking, alcohol drinking and BMI correlated with the prevalence of periodontal diseases. Higher rates of periodontal diseases were shown in the group of patients who were current smokers(p<0.05), had the higher frequency of drinking per week(p<0.001), and had higher BMI(p<0.005). 3. It was ascertained that of oral health behaviors, the history of oral health examination in the previous year, the use of proxabrush or dental floss, and perceived(i.e., subjective) oral health status correlated to the prevalence of periodontal diseases. The higher rates of periodontal diseases were seen in those who had no history of oral health examination in the previous year(p<0.001), had used neither proxabrush nor dental floss(p<0.05), and perceived that their own oral health was poor(p<0.001).

• The Journal of Korean Obstetrics and Gynecology
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• v.23 no.3
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• pp.123-138
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• 2010

Purpose: The purpose of this study is to identify the real condition of urinary incontinence(UI), interstitial cystitis(IC), atrophic viginitis(AV) for elderly women and analyze the cognition of traditional korean medicine(TKM) for them. Methods: We utilized questionnaire from May to June, 2010. Questionnaires were taken from 125 women using senior welfare center and nursing home, aged over 65 up to 92. The data were analyzed by $X^2$-test using SPSS/PC ver 18.0 program. Results: The prevalences of UI, IC and AV symptoms were 50.4%, 40.8%, 56%, respectively. The average I-QoL score for UI was $82.62{\pm}21.16$, and the average ICSI score for IC was $8.16{\pm}2.50$. After adjustment for each of the variables considered in this study, alcohol was associated with UI and age, BMI(body mass index) were associated with IC. Most of respondents have no experience(94.4%) or don't know (79.2%) about TKM for UI, IC and AV. 44 women(37.3%) indicated that they weren't willing to use TKM for UI, IC and AV. Reasons for not taking TKM were because of 'no knowledge of TKM(34.1%)' and 'more accustomed to western treatment(34.1%)'. Conclusion: Although the prevalence of UI, IC, AV for elderly women was high, the actual percentage of treatment for these diseases was low, furthermore, patients were not aware of TKM and had very few experiences of TKM for these diseases. The development and increased promotion about TKM program for elderly women's urogenital diseases is needed.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.784-788
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• 2001

Reliable data on the exposure of capsaicin, which evokes hot sensation in hot red pepper, are important prerequisites for studying biological functions of capsaicin in human body since its roles are controversial according to animal and epidemiological studies. To get accurate data, the use of urinary biomarkers was considered as a measure of internal exposure of capsaicin. After 2-day-capsaicin depletion five to six women in their 20's were instructed to eat 60 or 80 g/day hot red pepper soybean paste as a capsaicin source with meal which did not contain capsaicinoid, and to collect their urine separately. HPLC conditions were set to detect capsaicinoid and urinary metabolites at the same time. Most of capsaicinoid were excreted in the form of 4-hydroxy-3-methoxybenzoic acid in three subjects at the highest dose. This result suggests the oxidation of the 4-hydroxy3-methoxybenzaldehyde, the hydrolysis product of capsaicin, is the major metabolic pathway in the human body, whereas the reduction of the aldehyde is the major route in rats. However, neither any metabolite nor the parent compound was ever shown in two of the subjects reflecting large individual differences of capsaicin absorption and/or biotransformation.

• The Journal of Korean Medicine
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• v.28 no.1 s.69
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• pp.237-248
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• 2007

Objectives : Diabetes is a disease in which the body does not produce or properly use insulin. Etiological studies of diabetes and its complications showed that oxidative stress might play a major role. Therefore, many efforts have been tried to regulate free oxygen radicals for treating diabetes and its complications. Iksujisundan has been known to be effective for the treatment of diabetes. The present study was carried out to investigate the effect of Iksujisundan on renal function, peroxynitrite(ONOO-) scavenging activity and polyol pathway in streptozotocin-induced diabetic rats. Methods : The crushed Iksujisundan was extracted 3 times, each time with 3 volumes of methyl alcohol at 60$^{\circ}C$ for 24 h. The extract was filtered and evaporated under a reduced pressure using a rotary evaporator to yield 87.8g. Iksujisundan extract was orally administreted at 100 mg per 1 kg of body weight for 20 days to the diabetic rats induced by streptozotocin(60mg/kg). The effects of Iksujisundan extract on the streptozotocin-induced diabetic rats were observed by measuring the serum level of glucose, insulin, lipid components, creatinine and BUN, and also the kidney levels of superoxide anion radical(${\cdot}$O2-), nitric oxide(NO) and ONOO-, and also the enzyme activities involved in the polyol pathway. Results : The effects of Iksujisundan on the streptozotocin-induced diabetic rats with regards to body weight, blood glucose and indulin levels, creatinine and BUN levels, total cholesterol and triglyceride lavels, and HDL-cholesterol levels were all shown to be good enough to prevent and cure the diabetes and its complications. Iksujisundan inhibited the generation of ${\cdot}$O2-,NO and ONOO- in the kidney of streptozotocin-induced diabetic rats. Renal aldose reductase and sorbitol dehydrogenase activities were increased in the streptozotocin-induced diabetic rats were reversed toward natural activities. Conclusions : Iksujisundan might inhibit the development of diabetes and its complications by scavenging reactive oxygen and nitrogen species, thereby by reducing oxidative stresses and also by regulating the activities of polyol pathway enzymes, all of which could help to recover kidney function.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.61-68
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• 1975

This study was conducted (1) to isolate the film-forming yeast from the commercially available soy sauce, (2) to identify the state of soy sauce fermentation by the use of yeasts, (3) to confirm characteristics of yeasts. The result were as follows. 1. These yeast strains in the soy sauce fermentation test showed full fermentation of whole sugar content, reduction of the pure extract and relative reduction in total nitrogen. Soy sauce color was somehow faded to lower the stability of soy sauce. 2. In anti-fungal activity test butylparaben at a higher level 60 ppm., sodium propionate 2,400 ppm, sodium benzoate 800 ppm., menadion 165 ppm, showed their anti-fungal effect, while alcohol did not show the effect in the 3% additive group. 3. The optimum sodium chloride concentration for these strains in the 2% G.Y.P. medium was 5% and optimum temperature was $30^{\circ}C$. The extinction temperature was $62^{\circ}C$ for strain No-1 and No-3, and was $65^{\circ}C$ for No-2 and No-4. 4. The film-forming soy sauce turned out in the gas chromatogram to possess much flavor of low boiling point as compared with the standard. These flavors were considered due to flavor spoilage of the soy sauce. 5. These isolated yeasts were identified Saccharomyces rouxii (film-forming yeast) in the Lodder's taxanomic study.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.209-215
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• 2001

This study was conducted to examine the effects of 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion(TEMPO) and sodium bromide(NaBr) for the selective oxidation on primary alcohol groups of rice starch molecules in rice flour and to use oxidized rice flour in Julpyun to extend its shelf life. Reaction time decreased with higher levels of TEMPO and NaBr. Yield and selectivity decreased with increased NaBr levels. TEMPO increased yield until certain levels, but decreased thereafter. The levels of TEMPO and NaBr for the preparation of oxidized rice flour were determined as 0.9 and 44 mM/100 mM anhydroglucose unit, respectively. Water and oil binding capacities, and viscosity increased significantly by the oxidation of rice flour. The partial replacement of rice flour with oxidized rice flour increased peak viscosity and decreased setback. Oxidized rice flour with the increased amount of water showed positive effect on the textural properties of Julpyun during storage.