• Journal of the korean academy of Pediatric Dentistry
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• v.37 no.1
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• pp.82-90
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• 2010

This study examined the effect of adhesive tape supplemented with sodium fluoride on the prevention of dental erosion in vitro. Sound bovine tooth samples were selected and divided randomly into the following 4 groups according to the material treatments: group 1, APF gel; group 2, fluoride varnish; and groups 3 and 4, fluoride tape supplemented with 5% NaF in either a methyl cellulose or poly vinyl acetate carrier, respectively. All specimens were submitted to alternate cycles of acid exposure in a cola beverage (pH 4.3) and artificial saliva for $6\;{\times}\;5\;min/day$ over a 5 day period. The micro-hardness was recorded each day and the lesion depth was measured after 5 days. The micro-hardness of the experimental sides of groups 2, 3 and 4 were significantly higher than that of their control sides and the experimental side of group 1 during the experimental period (p<0.05) except on the 5th day. The enamel surfaces of treatment groups 2, 3 and 4 showed significantly higher resistance to mineral loss in terms of the erosion depth (p<0.05) than group 1 and their control sides. There was no statistically significant difference among group 2, 3 and 4, indicating that the fluoride varnish and tapes produce similar results. Fluoride adhesive tapes are effective in reducing the progression of erosion and can be recommended for young patients who are more susceptible to dental erosion.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.63-72
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• 1978

Effect of shapes (noodle, grain and brick types) and strains (Aspergillus oryzae and Aspergillus sojae) of Meju (microorganism inoculated soybean substrate for fermentation) on the quality of soy sauce was investigated. Generally, the highest protease activity was found in the noodle type-Meju inoculated Asp. sojae during Meju preparation and soy sauce brewing, however, the lowest value was noted in brick type. Meju inoculated Asp. oryzae. Similar tendency was found on the contents of total solid, total nitrogen, amino-nitrogen, nitrogen digestion yield and amino-nitrogen ratio during soy sauce brewing. No effect was shown on the reducing sugar content, alcohol formation, pH, buffer action and salt content according to different Meju types during soy sauce brewing. Organoleptic tests on the color, taste and flavor of soy sauce after 3 months brewing with various Meju scored in the order of noodle type-Asp. sojae soy sauce (best quality), noodle type-Asp, orzae soy sauce, brick type-Asp. sojae soy sauce and brick type-Asp. oryzae-soy sauce (worst quality).

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.319-327
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• 1981

In order to reproduce and improve the Korean traditional Kochujang(fermented hot pepper-soybean paste), traditional and improved Kochujang Koji were prepared according to the standard method investigated in Chunrabookdo area and combined the raw materials of Kochujang by the traditional habit. Amino nitrogen contents were higher in improved Kochujang than in traditional one, those were in the range from 83 to 106 mg% immediately after brewing and 191 to 313 mg% at the end stage of brewing. Water soluble and ammonia nitrogen contents were most high in the improved Kochujang which was mixed with sodium chloride and brewed soysauce as seasoning. The content of reducing sugar of traditional Kochujang was higher than that of improved one during the brewing. Ethyl alcohol contents of all Kochujang samples were 0.04% at the early stage of brewing and that reached above 2.5% after $40{\sim}50$ days brewing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.736-742
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• 2013

The physiochemical properties of commercial fruit vinegars were compared according to fermentation methods. Type A vinegars were synthesized through acetic acid fermentation while Type B vinegars were produced using both alcohol and acetic acid fermentation serially. There were differences from using these fermentation methods; Type A vinegars had a lower pH and slightly higher total acidity than Type B vinegars. The content of total sugar and reducing sugar were relatively higher in Type B vinegars, which showed a higher content of the free sugars (fructose, glucose, sucrose, and maltose). The intensity of brown color and Hunter's a and b values were also high in Type B vinegars. In contrast, the content of organic acids was higher in Type A vinegars, which were mainly composed of acetic, tartaric, malic, and succinic acid. We were also able to estimate the fruit juice content of vinegars through its content of organic acids. Type B vinegars contained a higher total phenolics and flavonoids content than Type A vinegars, and showed a higher DPPH radical scavenging activity.

• Applied Biological Chemistry
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• v.31 no.2
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• pp.154-161
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• 1988

In order to improve the quality of amino acid soysauce, this experiment was carried out as follows; koji added amino acid soysauce(KAAS) was prepared by addition of defatted soybean and meal koji into amino acid soysauce containing $0.5%{\sim}1.5%$ of total nitrogen. Various physicochemical characteristics of KAAS during aging were determined. Total nitrogen, amino-nitrogen, specific gravity, pure extract, total acidity and color were high in KAAS at high total nitrogen. After one month aging, reducing sugar was high in KAAS at high total nitrogen, but pH was high in KAAS at low total nitrogen. Ethyl alcohol was 2.07% in KAAS at 0.5% of total nitrogen after five months aging and 1.4% in KAAS at 1.5% of total nitrogen. Levulinic acid and lactic acid were high in KAAS at low total nitrogen. The results obtained above summarized as the quality of KAAS were highly good at $0.5{\sim}0.7%$ of total nitrogen after two or three months aging.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.3
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• pp.671-678
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• 2007

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. Gamigukihwandong-hwan has been known to be effective for the treatment of diabetes. The present study was carried out to investigate the effect of Gamigukihwandong-hwan on renal function, peroxynitrite (ONOO$^-$) scavenging activity and polyol pathway in streptozotocin-induced diabetic rats. The crushed Gamigukihwandong-hwan 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 74.95 g. Gamigukihwandong-hwan extract was oral-administered 100 mg per 1 kg of body weight for 20 days to the diabetic rats induced by streptozotocin (60 mg/kg). The effects of Gamigukihwandong-hwan 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 (${\cdot}O_2^-$), nitric oxide (NO) and ONOO$^-$, and also the enzyme activities involved in polyol pathway. The Effects of Gamigukihwandong-hwan on the streptozotocin-induced diabetic rats with regards to body weight, blood glucose and insulin levels, creatinine and BUN levels, total cholesterol and triglyceride levels, and HDL-cholesterol levels were all shown to be good enough to cure and prevent the diabetes and its complications. Gamigukihwandong-hwan inhibited the generation of ${\cdot}O_2^-$, 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, whereas the ones in the Gamigukihwandong-hwan administered group among the streptozotocin-induced diabetic rats were reversed toward the natural activities. Gamigukihwandong-hwan might inhibit the development of diabetic nephropathy 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 the function of kidney.

• Journal of Preventive Medicine and Public Health
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• v.42 no.6
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• pp.416-423
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• 2009

Objectives : This study was performed to examine medical care utilization of psychiatric patients and to explore patients' characteristics associated with extended hospitalization. Methods : Data were extracted from information of Korean Health Insurance Review and Assessment Service. All data associated with admission and outpatient clinic visit were analysed by patient characteristics. We selected first psychiatric admission patients who diagnosed mental and behavioral disorders due to use of alcohol (main disease code: F10), schizophrenia and related disorders (F20-29) and mood disorders (F30~33) from January to June 2005. We analysed status of admission, mean length of stay, regular access to outpatient clinic and rates of extended hospitalization during 3 years. Bivariate and multivariate analyses were conducted to identify factors associated with extended hospitalization. Results : The number of psychiatric patients during the first six month of 2005 was 30,678. The mean length of stay was longest for schizophrenia and related disorders but shortest for mood disorders. Patients who experienced an extended hospitalization were 18.8% of total subjects. An extended hospitalization was more common in schizophrenia and related disorders than other diagnostic groups. The factors associated with the extended hospitalization were age, sex, diagnostic group, type of insurance and medical care utilization groups. Conclusions : The study indicates the problem of an extended hospitalization for psychiatric patients in Korea. It is suggested that variations in rates of extended hospitalization among medical care utilization group may need an active early intervention system in psychiatric treatment service. Particular attention needs to be devoted to planning and funding for reducing extended hospitalization.

• Journal of Life Science
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• v.26 no.7
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• pp.796-804
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• 2016

In the present study, we screened suitable yeasts for wine fermentation and evaluated the fermentative characteristics of Saccharomyces sp. BCNU 6006 and its anti-oxidant activities. Firstly, various yeasts were isolated from Makgeolli, fruits, and fermented foods. Then, the preliminary selections of suitable yeasts were made using an enzymatic activity assay of glucosidase, glycosidase, protease and tolerance to ethanol and SO₂. In addition, the production of biogenic amines and hydrogen sulfide was also monitored. The 9 yeast strains initially selected were determined to belong to the genera Saccharomyces and Kazachtania phylogenetically. We investigated the optimal conditions for wine fermented with black garlic juice (BGJ). The optimal conditions of alcohol fermentation using BGJ were 26 brix, 28℃, and 10 days. Finally, the fermentation products of black garlic wine (BGW) fermented with Saccharomyces sp. BCNU 6006 exhibited 15.03% ethanol, 12 brix of sugar, and pH 4.01. The contents of total polyphenol, total flavonoid, tannin, and 5-HMF compound of BGW were 3.85 mg/ml, 0.51mg/ml, 5.90 mg/ml, and 0.07 mg/ml respectively, lower than that of BGJ. DPPH radical scavenging activity, ABTS radical scavenging activity, and reducing power of BGW were 90.77%, 95.20% and 1.261 respectively, lower than that of BGJ. Superoxide anion (O²-) radical scavenging activity was 94.42%, higher than that of BGJ. Based on the above results, the industrial potential of Saccharomyces sp. BCNU 6006 as a wine-making yeast was confirmed in the present study.

• Korean Journal of Organic Agriculture
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• v.22 no.3
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• pp.491-502
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• 2014

The present study was conducted to investigate effective starter culture to improve biological activity of Asarum sieboldii. Antibacterial activity, antioxidant activity and reduction of enteric rumen methane production were used as criterions for biological activity. Ground A. sieboldii was added in MRS broth at 10% (w/v) and fermented by different starter cultures. Weissella confusa NJ28, Weissella cibaria NJ33, Lactobacillus curvatus NJ40, Lactobacillus brevis NJ42, Lactobacillus plantarum NJ45 and Lactobacillus sakei NJ48 were used for starter culture strains. Each starter culture was inoculated with 1% (v/v) ratio and fermentation was performed at $30^{\circ}C$ with agitation (150 rpm) for 48 h. MRS broth for the control was employed without starter culture. Then the fermentation growth was dried and extracted using ethyl alcohol. The growth of starter culture was detected at NJ40, NJ42, NJ45 and NJ48. And the highest cell growth was found in NJ40. Antibacterial activity against to Staphylococcus aureus, Listeria monocytogens, Mannheimia haemolytica and Salmonella gallinarum were observed in the extract fermented by NJ40 and NJ45. All treatments showed antioxidant activities, however, there were no significant differences (p>0.05). In in vitro rumen fermentation, negative control (NC) and positive control (PC) were assigned to without extract and with non-fermented A. sieboldii extract. Significant suppression of gas productions were detected in positive control and treatments compared to negative control (p<0.05). However, total volatile fatty acid production was not suppressed. Significant methane reduction per total volatile fatty acid productions were found in positive control and NJ45 treatment (p<0.05). The present study suggested a fermentation of A. sieboldii using NJ45 strain could improve its biological activity and make possible for its use in bio additive for enteric rumen methane mitigation without suppression of animal productivity.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.27-35
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• 2016

This study was conducted to investigate the quality characteristics of makgeolli containing aronia, (Aronia melanocarpa (0-1.9%)). After an initial decrease in the range of pH from 4.93-5.04 to 3.43-3.61 over a period of 6 days, it gradually increased until 14 days. As the fermentation proceeded, sugar contents and reducing sugar contents initially increased in majority of the samples, and subsequently decreased after 2 days. Total acidity contents increased until 6 days and then became higher as the content of aronia increased. Total acidity levels were within the range of 0.50-0.62%. After 14 days of fermentation, the alcohol contents ranged between 11.97 and 14.13%. Over the same time span, the amino acid content increased from a range of 1.57-2.22 to 5.86-6.92%. The microbial cell count and yeast colony count increased over the initial 4 days and then gradually decreased. Total polyphenol content and total flavonoid of aronia makgeolli were significantly higher than those of the control group. Based on the sensory evaluation, makgeolli with 1.3% aronia demonstrated the highest overall acceptance.