• Journal of Periodontal and Implant Science
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• v.29 no.1
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• pp.1-14
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• 1999

Ursodeoxycholic acid(UDCA) is a hydrophilic gall bladder acid and has been used as a effective drug for liver disease related to in1munity. This drug inhibits secretions of IL-2, IL-4, and $IFN-{\gamma}$ from T-cells and production of immunoglobulin from B-cells. Also it has been reported that UDCA inhibits production of IL-1 related to the progression of periodontal disease and activation of collagenases. The purpose of the present study was to elucidate the effects of UDCA on inhibition of periodontal disease progression using clinical, microbiological and histometrical parameters. Twelve pure bred, 16 month-old-beagle dogs were used in the study. After ligature-induced periodontal diseases were formed, experimental drugs were applied twice a day and then the results of clinical, microbiological, and histometrical parameters were measured at baselie(initiation of experiment) , 4weeks and 8weeks. The gel with UDCA(concentration 0.5%, 5% 3 dogs in each) was applied to experimental group, chlorhexidine to positive control group(3dogs) and the gel without UDCA(base) to negative control group. After induction of general anesthesia, the maxillary 2nd, 3rd premolars and 1st molar and the mandibular 2nd, 3rd, 4th premolars and 1st molar were ligated in one side selected randomly and were not ligated in the opposite side. The plaque index(PI), gingival index(GI), pocket depth(PD) and gingival crevicular fluid(GCF) volum were measured clinically. The PI and GI were measured at 3 buccal points of all experimental teeth and the GCF was measured only at the 3rd premolar in the maxilla and the 4th premolar in the mandible. In the microbiological study, the samples extracted from the 3rd premolar of the maxilla and the 4th premolar of the mandible at the center of buccal surface were analyzed aerobics, anaerobics and Streptococcus colony forming units, After clinical and microbiological examination at 8weeks, the dogs were sacrificed by carotid artery perfusion. The samples were fixed and sectioned including interproximal area, and the distance from cementoenamel junction(CEJ) to alveolar crest was measured. The results were that PI, GI and PD increased until 4 weeks and decreased at 8 weeks in three groups but the differences between all the groups were not significant. The 0.5% UDCA in non-ligated group showed remarkable decrease of GCF. The experimental group applied 5% UDCA decreased the number of aerobics and anaerobics. The distance from CEJ to alveolar crest was greater in the negative control group on both ligated and non-ligated sides, but the differences were not significant stastically.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.6
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• pp.429-433
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• 2003

trans-Resveratrol(3,5,4'-trihydroxystilbene) is phenolic compound present in grapes, wines, and peanuts, has been reported to have health benefits including anticarcinogenic effects, protection against cardiovascular diseases and reduced cancer risk. A simple method for the quantitative extraction of trans-resveratrol from peanut has been developed. Optimal conditions for extraction were investigated. Type of solvent, time, and temperature assayed influenced trans-resveratrol yield. Adequate extraction condition was decided to ethanol/water (80:20v/v) maintained at $25^{\circ}C$ for 45 min. After extraction, the protocol consists of sample preparation using a $\textrm{C}_{18}$ solid-phase extraction (SPE) cartridge after concentrate with rotary evaporator and quantified by reversed phase HPLC using a $\textrm{C}_{18}$ column at 308 nm. Analytical methods for measuring trans-resveratrol in peanut were adapted to isolate, identify, and quantify trans-resveratrol in 11 peanut varieties by HPLC (high-performance liquid chromatography) with UV detector, The 11 peanut varieties content ranged from 0.018 to 1.125 $\mu\textrm{g}/\textrm{g}$ with an average of 0.289 $\mu\textrm{g}/\textrm{g}$. The contents were higher in the seeds with than without testa, regardless of varieties. The trans-resveratrol content was Higher in 110, 130 days after sowing than that of other period.

• Archives of design research
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• v.18 no.4 s.62
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• pp.25-34
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• 2005

The purpose of the present study is to investigate the characteristics of the current Victorian-style interior by reviewing the basic Victorian-style house in the past. this research was analyzed various prior studies and literatures, and found the following results: First, the Victorian-style house and interior space showed various historical trends and adopted every style from Gothic to rococo, and sometimes more than one style influenced a single place. Its formality was applied depending on the function and standard of each room. Second, the interior had many decorative things with free, irregular or other patterns, influenced by Romanticism and Naturalism. The several environmental factors such as air pollution and hygienic matter were also related with its trend. the dramatic changes in the kitchen and sanitary facilities were appeared based on the technical development, and affluent design styles were also used. All these reflected the characteristics of the Victorian age. In conclusion, the characteristics of Victorian-style were influenced by many factors including: (a) the trend of Romanticism and Naturalism, (b) consideration of family convenience based on the technical development, (c) the Socio-Environmental factors like air pollution and the social norm, and (d) reflection of the individual value in accordance with frequent contacts with foreign cultures. In this respect, it is necessary to reevaluate the Victorian-style after paying due regard to such factors.

• Journal of Korean Academy of Nursing
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• v.26 no.2
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• pp.387-398
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• 1996

The objective of this study was to clarify whether there are any differences between normal and over-weight middle-aged(40∼59yrs)women in their perceived weight, health status, health conception and health behavior choices. The sample consisted of 39 normal weight and 55 over-weight (11％ above on the Body Index Scale) women who live in Juan, Inchon. The Participants were randomly selected in each weight group considering socio-demographic factors. The findings from this study are summarized below. 1) Among the 55 overweight middle-aged women, 16 were above 20％ on the Body Index Scale and 14 were above 30％. Twenty-five(45.5％) of the overweight group and 12(30.8％) of the normal weight group had one disease, and there were 12(21.8％) in the overweight group and 8(20.5％) in the normal weight group where one of the family members had a disease, but these differences were not statistically significant. The average monthly family income for the overweight group was ￦l,880,000 compared to ￦2,140, 000 for the normal weight group, but this difference was also not significant. The age range for the whole group was between 40 and 59(mean＝46.8 for total, 48.6 for overweight and 45.7 for normal weight group). Again no significant difference found. Occupations were housemaker 53(56.4％), private business(13.8％), salarywoman(9.6％), and teacher (2.1％). Thirty housemaker(54.5％) from the overweight group and 23(59％) from the normal group did not constitute a statistically significant different. For the educational status, 34(61.8％) of the overweight women and 33(84.6％)of the normal weight group finished high school or more educational courses, but there was no significant statistical difference. Eleven(20.0％) of the overweight women and 5(12. 8％) of the normal weight group were single, but again no significant statistical difference was found. 2) A test for difference in health characteristics between two weight groups indicated that two groups do not show statistical differences in their perceived health status, health conception or health behavior choice. That is, the overweight group, also perceive their health status as good as the normal group, and regard ‘Health’ as a state that enables them to carry out social roles and functions rather than as the traditional concept of health as no disease or no symptoms. Moreover. the overweight group selected their health behaviors not for the prevention of diseases or maintenance of health but for promotion of health. To determine if no statistical difference might be related to the overweight group's failure of perceive themselves as overweight, the perceived and objective overweight status were compared by the chi-square analysis, and no difference was found（X/sup²＝49.37, df＝1, p＝.000）. However, 7(17.9％) of the normal group perceived themselves as being overweighted and 7(12.7％) of the overweight group thought they were of normal weight. Even though the overweight group employed in this study perceived themselves as being overweight, they regarded themselves as healthy as those in the normal weight group. It was shown that there was no statistical difference between two groups in health conception, and that they chose health behaviors to promote health status. 3) Perceived health conception was shown to be significantly related to health behavior choice （r＝ .28, p＝.006 for whole group : r＝.33, p＝.014 for overweight group : and r＝.12. p＝.463 for normal group） .There was an indication that the more complicated the perceived health conception was, the more the trend of health behavior choice to promote health. This was especially true for the overweight group. But, the perceived health status did not related to health behavior choice statistically（r＝.13, p＝.202）, and it was thought that reasons for selecting health behaviors were not related to their health status. That is, the overweight group perceive themselves as healthy as the normal weight group or thought that overweight itself does not incur any risk on their health. Data from two groups were combined and analyzed with multiple regression methodology, because the relationship pattern of the two groups was similar. The analysis showed that health behavior has a significant relationship with age and the perceived health conception（r/sup²＝.1517, p=.05, F＝8.133）. It means they come to health behavior along with their health conception and their age rather than their weights, perceived weight, health status or other social characteristics. This study was intended to understand how overweight middle-aged women perceive ‘weight’ and ‘health’, and how they meet their health related needs in comparison with normal weight middle-aged women. Other factors related to the health behavior in overweight middle-aged woman need to be determined through further descriptive studies outlined in the following recommendations. a) Reseach with the study area expanded. b) Reseach with grouping more detailed : much more overweight and underweight group c) Reseach on restricted relationship between overweight and age or profession. d) Reseach on what overweight middle-aged women do to reduce their weight and what factors motivate them to do it

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1397-1405
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• 2009

This study was to investigate food components of Bigum spinach growing in Jeonnam Shinan. The samples used in this study were Pohang spinach of inland and jo-saeng, chung-saeng, man-saeng, chungman-saeng spinach of Bigum located on Jeonnam Shinan. We analyzed proximate composition, mineral content, germanium, organic acid, free sugar, vitamin A, C, and E contents. We conducted the sensory evaluation after blanching and color changes of before and after blanching of 5 kinds of spinach. The results were as follows: moisture and ash contents were significantly higher in Pohang spinach than Bigum spinach. Crude protein, carbohydrates and crude fiber contents were higher in Bigum spinach than Pohang spinach. In mineral contents, potassium and zinc contents were higher in Pohang spinach than Bigum spinach whereas calcium, iron, magnesium, manganese, sodium contents were higher in Bigum spinach than Pohang spinach. Germanium contents was 14.06$\sim$27.16 ppb in Bigum spinach whereas not detected in Pohang spinach. In organic acid contents, man-saeng and jo-saeng of Bigum spinach were high in oxalic acid, citric acid, malic acid and formic acid contents. Succinic acid and acetic acid contents were high in Pohang spinach. Almost all free sugars were higher in Bigum spinach, especially jo-saeng and man-saeng, than Pohang spinach except lactose. Vitamin A contents was similar with Pohang and Bigum spinach except chung-saeng but vitamin C and E contents were higher in Bigum spinach than Pohang spinach. Color L (light) after blanching was significantly higher in chungman-saeng than other spinaches. Color a (redness) was significantly lower in chung-saeng and man-saeng than others and chungman-saeng was significantly higher than others. Color b (yellowness) was low in man-saeng and high in jo-saeng of Bigum spinach. In case of sensory properties after blanching, taste, sweet, overall preference were significant higher in Bigum spinach except chung-saeng than Pohang spinach.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.920-926
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• 2010

Marine alga, Chlorella vulgaris, was extracted by chloroform-methanol (2:1, v/v) solvents for lipid extraction at $35^{\circ}C$ for five hours (HCM-35) and its process was compared with conventional lipid extraction condition such as chloroform-methanol (2:1, v/v) at $65^{\circ}C$ for one hour (CM-65). This low temperature extraction process showed that 80% of total lipid was extracted and its residues contained relatively unchanged amounts of intact proteins and other minerals as well as amino acid profiles. Interestingly enough, the weight fraction of carbohydrate in the residues slightly increased due to less denaturation at low process temperature. The biological activities of the residues such as cytotoxicity and immune cell growth activation were not much changed after being extracted. The sensory evaluation were found to be very favorable for being used as a food additive and/or food supplement. This result could also help to maintain the economic feasibility of utilizing marine resources in food and other relevant industries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.68-75
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• 2013

The physiological properties of water extracts from Jerusalem artichoke (Helianthus tuberosus L.) leaves (JAL) with different extraction processes (stirrer extraction, SE; reflux extraction, RE; autoclave extraction, AE; low temperature high pressure extraction, LTPE) were investigated. The freeze-dried powder yields of SE, RE, AE, and LTPE were 22.33%, 29.88%, 31.65, and 15.74%, respectively. AE showed the highest value of extract yield. The $a^*$ and $b^*$ values were higher in AE compared to other extracts. Total polyphenolics and flavonoids contents in AE was significantly higher than in other extracts. The amount of proanthocyanidin related substances were highest in LTPE (29.36 mg/g), followed by RE (21.57 mg/g), SE (20.35 mg/g), and AE (13.02 mg/g). The electron donating abilities of SE, RE, AE, and LTPE at a concentration of $500{\mu}g/mL$ (w/v) were 76.16%, 39.55%, 25.50%, and 12.59%, respectively. Reducing power for the four different processes was 1.79, 1.60, 1.51, and 1.17, respectively. Additionally the same tendency was observed with electron donating ability and reducing power for ABTS radical and nitrite scavenging abilities. AE and LTPE showed relatively high antioxidant activities. Alpha-glucosidase, xanthine oxidase, and angiotensin I-converting enzyme inhibitory activities of LTPE at a concentration of $500{\mu}g/mL$ (w/v) were somewhat higher than other extracts. Additionally, there was significantly higher or little lower inhibitory activity compared to the control group. In conclusion, we provided experimental evidence that extracts of JAL have potential as functional materials, and component analysis of JAL could be used as new cosmeceuticals. Also, LTPE is the superior method for the enhancement of biological activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1994-2003
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• 2013

This study is performed to evaluate the effects of purple Kohlrabi addition on the quality properties and stability characteristics of hamburger patties during storage. The patties were prepared by adding 0% (N), 3.3% (K1), 6.6% (K2), and 10% (K3) of chopped purple Kohlrabi. Each patty was tested in triplicate and assigned to one of the four storage periods: 0, 5, 10, or 15 days. Addition of Kohlrabi decreased the protein and lipid contents, however, the ash and moisture contents were significantly increased. The total amino acid contents of N, K1, K2, and K3 were $15.34{\pm}1.02$, $14.57{\pm}1.28$, $15.10{\pm}1.17$, and $16.70{\pm}1.23$ mg/100 g, respectively. Palmitic acid was the most abundant among the saturated fatty acids, while oleic acid was the most abundant unsaturated fatty acids among the four groups. The water holding capacity value and cooking loss were not significantly different among the patties. In the textural characteristics, the addition of Kohlrabi increased the cohesiveness and chewiness values, but did not affect the hardness and springiness values of the patties. In the sensory evaluation, an addition of 10% Kohlrabi had the best score in color, flavor, and total acceptability. The pH of the patties decreased longer period storage; however, the total microbial counts, thiobarbituric acid (TBA) value and volatile basic nitrogen (VBN) content increased during storage. The TBA value and VBN content of the patties containing 10% Kohlrabi were lower than those of the N. Kohlrabi addition decreased the b (yellowness) and a (redness) values, and did not affect the L (lightness) value. Thus, this result suggests that adding Kohlrabi of 10% can be applied to patties for its functionality.

• Journal of Food Hygiene and Safety
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• v.16 no.4
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• pp.274-279
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• 2001

Generally, non-aflatoxigenic fungi, such as Aspergillus oryzae, and Aspergillus are main microflora in Korean traditional fermented foods including Meju and soybean paste, but sometimes, Aspergillus flavus and Aspergillus parasiticus can be contaminated and accumulated aflatoxins during fermentation and storage. So the screening of aflatoxigenic strains in fermented traditional food is very important to improve the sanitary quality of those foods. In this work, we screened aflatoxin producing fungi from commercial Meju and soybean paste in Western Gyeongnam by immunoassay. Samples were randomly purchased from market of the commercial Meju(10 EA) and soybean paste(20 EA) in nine areas of Western Gyeongnam. Of the samples collected,24 strains and 22 strains of Aspergillus sp. were isolated from Meju and soybean paste, respectively. The isolated strains were cultured on SLS media at $25^{\circ}C$ for 15 days. The cultured broth were extracted with ethyl acetate and were analysed to determine aflatoxin B$_1$(AFB$_1$) by direct competitive ELISA(DC-ELISA). Six strains(25%) isolated from Meju, and 2 strains(9%) isolated from saybean paste, were confined as aflatoxin producing strains. The average range of aflatoxin productivity of isolates from Meju was 54.6 $\pm$ 38.7 ng/ml and that from soybean paste was 11.1 $\pm$ 8.6 ng/ml, respectively. Among them, isolated strain No. M-5-4 produced a high level of AFBl and showed 98.26 ng/ml of AFB$_1$. Every isolates were also re-confined their AFB$_1$productivity by thin layer chromatography(TLC). The TLC results also showed same trend as DC-ELISA results. As the above results, the screening of hazard mycotoxigenic fungi from traditional fermented foods should be necessary for the safety and the application of HACCP system in the food manufactory in Korea.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.342-351
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• 2000

This study aimed for exploring the best recipe of Sangjabyung to increase its utility value and to develop traditional Korean rice cake industry for next generation. The best recipe was determined after several tests such as sensory evaluation and mechanical measurements for texture, moisture content, and colorimetry. The samples prepared with 5% of acorn starch with honey showed the best scores in sensory evaluation for color and flavor, 5% of acorn powder with sugar for grain, 15% of acorn powder with sugar for moistness and chewiness, 15% of starch with honey for sweetness, and non-glutinous rice flour mixed with 10% of acorn powder and sugar for overall quality. Every item except for flavor was significantly different from that of control (P<0.05). The highest score for springiness was obtained from the samples prepared with 10% of acorn starch with sugar, cohesiveness with 5% of acorn starch with sugar, chewiness with 15% of acorn starch with honey, gumminess with 15% of acorn starch with honey, adhesiveness with 5% of acorn starch with honey, and hardness with 15% of acorn starch with honey. All items were significantly different from that of control (P<0.05). The overall quality of sensory evaluation was correlated with moistness(P<0.05), springiness, cohesiveness(P<0.01), and adhesiveness(P<0.01) in mechanical test. Moisture contents of rice flour, acorn starch, and acorn powder were 32.93%, 8.52%, and 13.26%, respectively. The desirable moisture content in Sangiabyung was 44.11% in the case of using rice flour with acorn starch or 44.33% for rice flour with acorn powder. As a result of colorimetry, the best L, a, and b values were obtained from the rice cakes with 5% acorn starch and oligosaccharides, with 15% of acorn powder and sugar, and with 15% of acorn starch with oligosaccharides, respectively. Overall. the most desirable recipe for Sangjabyung was determined as rice flour 315 g, acorn starch or acorn powder 35 g, sugar 60 g, salt 3.5 g, and water 130 ml.