• Korean Journal of Food Science and Technology
• /
• v.30 no.1
• /
• pp.54-61
• /
• 1998

Samjangs (Korean-style mixture of soybean paste) were prepared using magjang, traditional doenjang (Korean style soybean paste), and mixture of traditional doenjang and magjang (a kind of Korean style soybean paste) as a main composition. Charateristics including volatile compounds were investigated. Total sugar in samjang by using magjang was higher than that of other treatment while reducing sugar of the mixed treatment was high. Glutamic acid $(230.6{\sim}310.9\;mg/100\;g)$ was highest among free amino acids. Hunter color values of samjang with magjang was lower than those of others. Volatitle flavor components of smajang were identified with GC and GC-MSD. Fifty four components including 11 alcohols, 7 esters, 13 acids, 3 aldehydes, 4 alkanes, 4 phenols, 3 pyrazine and others were found in samjangs. Ethanol, acetic acid ethyl ester, 3-methyl butanoic acid, 2,4-hexadienoic acid and acetic acid might be major volatile components considering of high peak area. Pentanoic acid methyl ester and 4-methoxy-2-buten-1-ol were higher than other components in samjang with magjang while 2-methyl-1-propanol, butanoic acid and 3-methyl butanoic acid were in samjang with traditional doenjang and ethanol, acetic acid ethyl ester and 2,4-hexadienoic acid were in the mixed treatment.

• Korean Journal of Food Science and Technology
• /
• v.27 no.1
• /
• pp.86-91
• /
• 1995

In order to expand the utility of alginic acid in the food industry, we have investigated to prepare low viscous alginic acid using a method for degradation of alginic acid with the enzyme system of Vibrio sp. AL-145. The enzyme showed maximum activity at pH 8.0 and $37^{\circ}C$, and was stable in the pH range 7.5 to 8.5 and at temperature up to $30^{\circ}C$, and 0.5M NaCl needed for the enzyme activity. The viscosity of alginic acid decreased with the reaction time courses regardless of alginic acid and enzyme concentration, and 90% of viscosity decreased with 60 min of reaction time, but the changes of reducing sugar not exhibited. The soluble concentration of partially degradated alginic acid(PDA) in water was about 10%(w/v), and adsorption capacity of $Ca^{2+}$ ion increased with increasing the concentration of PDA. The alcohol concentration on precipitation of PDA was higher than Na-alginic acid.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.34 no.1
• /
• pp.122-129
• /
• 2007

The purpose of this study was to evaluate the effects of a various light curing time on the residual monomers released from light-cured dental sealant, and to examine the effectiveness of surface treatment in reducing the oxygen-inhibited layer of light-cured dental sealant($Helioseal^{(R)}$ F, Vivadent, Liechtenstein). Specimens were cured with a halogen light curing unit(XL 3000, 3M, USA) for 20, 40, 60s. Surface treatment of a light-cured dental sealant included no treatment(control group), a 10-seconds exposure to distilled water(Group I), 10-seconds manual application using a cotton pellet wetted with 75% alcohol(Group II), and 10-seconds application of a water/pumice slurry using a rubber cup on a slow-speed handpiece The specimens were eluted in distilled water for 10 minutes. All elutes were analyzed by HPLC for identification and quantitive analysis of monomers. The results of this study can be summarized as follows. 1. None of the chromatograms of the tested sealant displayed peaks with the same retention time as that of the standard solution, except for TEGDMA. 2. The release of TEGDMA decreased with increasing curing time in conventional halogen light. 3. All surface treatment group had a decrease of monomer release in comparison with no treatment group. 4. Treatment that Group III eliminated the greatest amount of any type of residual monomers. 5. The elution of unreacted monomers from curing with halogen curing unit for 60s and Group III was less than other groups.

• Applied Biological Chemistry
• /
• v.30 no.2
• /
• pp.147-152
• /
• 1987

Soy sauce which was prepared with a mixture of defatted soybeans ant wheat flour koji added into acid-hydrolyzed soy sauce was evaluated for the chemical changes in levulinic acid, ethanol and amino acids composition during fermentation, Results showed that the highest reducing sugar content of $12.13{\sim}15.76%$ was found after $20{\sim}40\;days$ fermentation. The contents of total nitrogen, amino nitrogen, and ethanol increased with increase in fermentation time. A high levulinic acid content was fount at the initial fermentation period which was gradually decreased with further fermentation. The content of lactic acid also increased during fermentation. Amino acids such as Glu, Leu, Ala, Phe, Asp, Thr, Ser, Gly, Met, Tyr, Lys, His, Arg and Pro were detected in all tested groups. Higher values were found particularly for Glu, Leu, Ala and Phe and lower values for His, Tyr and Met. The most of amino acids increased in their contents after 120 days of fermentation.

• Food Science and Preservation
• /
• v.18 no.5
• /
• pp.811-816
• /
• 2011

Cryoextraction (a freeze concentration using an instrument) can increase the sugar concentration in grape juice by reducing its water content, similar to the natural freezing of grapes for natural ice wine. In this study, fermentation of freeze-concentrated Campbell Early grape (Vitis labruscana) juice to 36 $^{\circ}Bx$ was carried out using Saccharomyces cerevisiae strains D8 and S13 isolated from Korean grapes. During the fermentation, strains S13 and D8 showed rapid sugar reduction and alcohol production compared with S. cerevisiae Fermivin$^{(R)}$ used as a control. After nine-day fermentation, the residual sugar contents were lower in W13(9.77%) and D8 wine(9.07) than that in Fermivin$^{(R)}$ wine(14.0%). Total acid content was high in the D8>S13>Fermivin$^{(R)}$ wine, in that order. The acetaldehyde content was highest in the D8 wine and lowest in the Fermivin$^{(R)}$ wine, among the three. The methanol content was slightly higher in the S13 and D8 wines than in the Fermivin$^{(R)}$ wine. In the sensory evaluation, the S13 wine exhibited the highest score in flavor and taste among the three wines. Both the two S13 and D8 wines exhibited higher scores than Fermivin$^{(R)}$ wine in overall preference.

• Food Science and Preservation
• /
• v.24 no.2
• /
• pp.221-229
• /
• 2017

The effect of sweet potato on the quality of Doenjang was investigated during fermentation. Viable cells of yeast decreased gradually after 4 weeks of fermentation, but those of aerobic bacteria increased in the late stage. Amylase activity of Doenjang was higher in the late stage of fermentation, while neutral protease maintained high activity during fermentation. Hunter L and b values of Doenjang decreased gradually during fermentation, while a value was increased. The pH of Doenjang decreased gradually until 10 weeks of fermentation, and the titratable acidity was low in the sweet potato added groups. The acid value was low in the Shinyulmi sweet potato added Doenjang. Water activity and oxidation-reduction potential of Doenjang decreased during fermentation. Reducing sugar of Doenjang decreased in the middle stage of fermentation, and it was low in sweet potato added groups. The alcohol content of Doenjang decreased after 2 weeks of fermentation. Amino and ammonia-type nitrogen of Doenjang increased during fermentation and reached the maximum after 10 and 12 weeks of fermentation, respectively. After 12 weeks fermentation, 8% of Shinyulmi sweet potato added Doenjang was more favorable taste, flavor and overall acceptability (p<0.05) than the control or the Yeonwhangmi sweet potato added groups.

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

• Restorative Dentistry and Endodontics
• /
• v.26 no.4
• /
• pp.307-315
• /
• 2001

The application of Nd:YAG laser and irrigants to the root surface can change its surface configurations. The purpose of this study was to investigate the effects of Nd:YAG laser and irrigants on the apical seal of obturated canals. In this study, 66 single rooted teeth were randomly assigned to 4 group of 14 teeth each. 8 teeth were served us positive and negative controls. The teeth were divided into 6 groups as follows. Group A: Nd:YAG laser, 5% NaOCl + Rc-prep Group B: Nd:YAG laser, Saline Group C: 5% NaOCl + Rc-prep Group D: Saline Group E: Positive control Group F: Negative control 66 teeth were instrumented using Maillefer ProFile$^{\circledR}$ (Orifice Shapers, .04 taper, .06 taper Dentsply, Switzerland). Two of each group were selected at random, and the canal wall surfaces were examined under a SEM. 12 teeth of each group were obturated using by lateral condensation technique. Specimens were immersed in india ink for 7days, decalcified by 10% nitric acid, dehydrated by 75. 80. 85, 90, 95 and 100% alcohol in order cleared by methyl salicylate and then measured of dye penetration with stereomicroscope($\times$15 magnification) and Image Pro plus. The data were analyzed statistically by one-way ANOVA test and Duncan's Multiple Range test. The results were as follows : 1. The mean leakage was 0.128$\pm$0.376 for group A, 0.237$\pm$0.325 for group B, 0.397$\pm$0.468 for group C, 0.586$\pm$0.402 for group D, and there were statistically significant differences between group A and group D, group B and group D. (p<0.05). 2. Group A had better sealing ability than Group C, but there was statistically no significant differences. (p>0.05). 3. Group B had better sealing ability than Group D and there was statistically significant difference. (p<0.05). 4 Group A had better sealing ability than Group B, but there was statistically no significant difference. (p>0.05). 5. Group C had better sealing ability than Group D, but there was statistically no significant difference. (p>0.05). 6. As a result of observation under SEM, Smear layers were removed in Group A, B. but Smear layers were partially removed and smear plugs were remained in Group C, Smear layers were not removed in Group D. To be specially, Melting of smear layer were showed in Group C. 7. These results suggests that the laser has a potential in reducing the apical microleakage of obturated canals.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.2
• /
• pp.154-159
• /
• 2009

The hepatoprotective effect of ethanol extract from Hovenia dulcis fruit (HD) against ethanol-induced oxidative damage was investigated. Ethanol-induced reactive oxygen species (ROS) generation and liver damage on HepG2/2E1 cells were protected by $100{\mu}g/mL$ ethanolic extract from HD. Male C57BL/6 mice were divided into 3 groups; control (NC), ethanol (ET), ethanol plus 1 g/kg body weight ethanolic extract of HD (ET-HD). The activities of serum alanine amintransferase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP) were significantly increased in ethanol-treated group. However, ET-HD group showed protective effect by lowering serum activities. The ET group markedly decreased the activities of catalase (CAT), superoxide dismutase (SOD), and glutathione-s-transferase (GST) with the reduced level of glutathione (GSH) in liver. On the other hand, ET-HD group increased the activities of SOD and GST, and the level of GSH. Lipid peroxidation level, which was increased after ethanol administration, was significantly reduced in ET-HD group. Based upon these results, it could be assumed that ethanolic extract of HD protected the liver against ethanol-induced oxidative damage by possibly inhibiting the suppression of antioxidant activity and reducing the rate of lipid peroxidation in vitro and in vivo. Therefore, extract of Hovenia dulcis fruit might be used as a protective agent for ethanol-induced hepatic damages.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.44 no.1
• /
• pp.81-87
• /
• 2018

The objective of this article is to provide analytical tools for the scattering of stratum corneum (SC) and to check whether the optical clearing agents (OCAs) could be applied in optics affecting the scattering reduction. Dark field images of tape striped corneocyte separates scattered light of the SC from others in vitro. Several optical clearing agents were tested to reduce the scattering. Physical properties of SC such as water contents, keratin configuration and volume after OCAs treatment were investigated by FT-IR and 3D laser microscope. Several reducing sugars, monomeric sugars, sugar alcohol, and hyaluronic acid, which were used as humectants in cosmetic field, also reduced scattering. However, unlike dehydration in optics, water penetrated into the keratin in SC and scattering was decreased at low concentration of OCAs. In that condition, the volume of corneocyte was increased and stiffness seemed to decrease. The analyzing of tape-stripped SC, showed the change of optical and physical properties of corneocyte by optical clearing agents. The hydration of SC layer by optical clearing agents decreased the scattering of corneocyte and thus improved the skin appearance and moisturizing effect, which are important benefits in the cosmetic field and could provide new possibility to develop skin care study targeting at SC.