• 한국컴퓨터정보학회논문지
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• 제24권8호
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• pp.113-121
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• 2019

The personalized meal service is being developed to prevent and alleviate illnesses according to the individual's health condition. However, the current meal does not provide a fully customized service to individuals and a diet that meets the consumer's information needs. The cause is the lack of information on the ingredients and the difficulty of comparative analysis between the materials. Therefore, in this study, we propose basic analysis process for basic information acquisition and database construction for food composition before providing personalized food. In this study, we investigated the content of carbohydrate, reducing sugar and protein as basic components of Grifola frondosa and investigate the content of polyphenol as a biological active ingredients. Respectively. Studies on the hypoglycemic effect of the diabetic rat model have been carried out in relation to the prevention of diseases. Based on the results of this study, it is also possible to obtain information on the basic ingredients of the food and to analyze the information on the content and activity of the biological active ingredients. Using animal models, information on disease prevention and mitigation was also available. The process introduced in this study is applied to various food materials, accumulating data, and utilizing Database, this results will be an excellent tool for providing more efficient service by providing a proper dietary composition for consumers.

• 한국식생활문화학회지
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• 제27권6호
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• pp.607-626
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• 2012

This study examined the historical changes in Jeon. The Korean dictionary was analyzed to analyze the modern definition of Jeon. To investigate the change in the type and cooking methods of Jeon, 36 cookbooks from the late 1800s to 1999 were analyzed. The cooking method for Jeon, such as the ingredient, quantity and how to cooking were presented systematically since 1935. The main ingredients of jeon in modern cookbooks are seafood 36.0%, vegetables 30.2% and meat 20.3%. Jeon made with seafood or vegetables, chopped meat put in each main ingredient or meatballs with minced meat, etc. meat was used to make Jeon in a variety of ways. The cooking method for Jeon in a frying pan is the most basic method. After trimmed materials, adding flour, eggs and oil are the most common way. Making dough with grain flour or ground potatoes, green beans, legumes, etc., and mixing the ingredients in a pan-frying methods appeared to be under the influence of other countries recipes. Modern food culture, introducing new ingredients and cookware, has changed. As a result, jeon cooking methods and the application of the material have varied. The type of jeon and cooking methods are expected to increase further and become more diverse.

• 대한한의학원전학회지
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• 제33권1호
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• pp.179-196
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• 2020

Objectives : To examine the meaning of 'harmonizing all medicinals(調和諸藥)' of Gancao's property to grasp its essence which would further lead to better understanding of formula composition where Gancao is both included and excluded. Methods : Contents on Gancao from previous texts were analyzed and integrated with basic descriptions on qi and flavor, shape and colour, origin, name, etc., to form a single Xiang(象) or image. Further discussion was developed from this point in a way to better understand the harmonizing property of Gancao. Results & Conclusions : Gancao's 'harmonizing all medicinals' property is achieved through its 'mitigate urgency' function. The meaning of 'harmonizing all medicinals' could be understood in terms of both mitigating the whole formula and mitigating each medicinal ingredient. First, Gancao's function of mitigating the whole formula is to mediate conflict that occurs from difference in property among each ingredient where each medicinal's property remains intact to perform its effects soundly. Second, to mitigate each medicinal ingredient is to balance the effects of severly biased medicinals to obtain desired effects. Both approaches are same in essence in that they mitigate urgency to achieve the original goal. Gancao's 'harmonizing all medicinals' is to arbitrate others, which sets Gancao apart from other ingredients to function at a more basal level.

• 한국식생활문화학회지
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• 제27권6호
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• pp.686-694
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• 2012

This study was conducted to develop a method to change the color of traditional Dongchimi using natural dyes to meet changing consumer demands. It was intended to improve the manufacturing process ability for color Dongchimi, and the best optimum extraction solvent and method from the natural dyes were proven to be confirmed and valid. The extraction process was evaluated using different solvents including distilled water, 20% ethyl alcohol, and 1% citric acid, and the quantity of the extracted anthocyanin was then measured based on the absorbance. The greatest absorbance was observed when 1% citric acid was used. Based on these findings, it would be most efficient to allow the traditional Dongchimi to produce citric acid naturally instead of using artificial additives during its production. Celosia cristata L. was extracted in its largest quantity when reacted with 20% ethyl alcohol. Therefore, instead of applying Celosia cristata L. to Dongchimi as the sub-ingredient during the preparatory stage, it will be more efficient to use Celosia cristata L. as the fractional ingredient in order to first extraction.

• 한국산업융합학회 논문집
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• 제17권3호
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• pp.170-177
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• 2014

This study was conducted to know the behavior of pH behavior in the tomato juices to find out an effective medium for microbial cultivation. Bacterial culture media is a material consist a mixture of nutrients used to grow microorganisms on or in it. In addition, microbial culture media can also be used for isolation, propagation, testing the nature physiological, and calculation of the number of microorganisms. Fresh tomato juice is used for basic ingredient, therein added salt, sugar and EM (Effective Microbial). The fermented solution placed in a room with a temperature of 40oC. Data retrieval before the pH value reached a constant value is done every 12 hours, after constant rate data collection was done every 24 hours. The pH value has been steady after 372 hours of fermentation process (15.5 days). From the results obtained that the amount of additional ingredient which added into tomato juice does not affect final pH value of solution. Thereby the most effective treatment for microbial cultivation media is treatment number four.

• 농약과학회지
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• 제19권3호
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• pp.317-322
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• 2015

본 연구는 농약 살포량과 유효성분의 부착량 그리고 해충방제 효과와의 상관관계를 조사하여 효율적 해충방제를 위한 적정 농약 살포량을 도출하는 기초 자료를 얻고자 실시되었다. 시험약제의 유효성분인 acetamiprid의 표준검량선의 직선성 $R^2=0.9994$, 회수율 71~93%, 변이계수 6% 이하로 농약 잔류분석기준에 적합하였다. 2015년도 실험에서는 살포량을 전년도보다 70 L 감량한 302 L/10a로하고 살포압을 낮추어 살포한 후 유효성분의 부착량을 비교 분석한 결과, 부착량의 상관계수가 82%에서 69%로 낮게 조사되어 전년도에 비해 고르게 살포되었음 알 수 있었다. 약제 살포량을 줄였음에도 해충에 대한 방제가가 95%이상 우수한 것으로 나타나, 유효성분 부착량의 상관계수와 밀접한 관계가 있는 것으로 보여 진다. 또한 사과원 토양 표면의 유효성분 부착량을 분석한 결과 과수에 부착되는 양과 비교해 2.2배까지 높게 부착되는 것으로 분석되었다.

• 식물병연구
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• 제11권1호
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• pp.66-71
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• 2005

본 연구는 감자 더뎅이병원균에 대한 항균활성을 갖는 Streptomyces sp. A020645 균주를 대상으로 최적의 고체 배양 및 항더뎅이병 활성증진 배지조성 조건을 검토하고자 실시하였다. 본 실험에 사용한 배지의 조성을 보면 밀기울, 쌀겨, 오트밀, 대두박을 기본 성분으로, 그리고 $KH_2PO_4$, 포도당, 당밀을 첨가물로 사용하였다. 연구결과 포자생성은 오트밀배지를 주성분으로 하고 glucose 0.1~0.01%, 당밀 1.1~0.01% 첨가배지에서 포자생성이 매우 양호하였다 그 외에도 $KH_2PO_4$ 2%를 첨가한 경우와 포도당과 당밀의 농도를 달리하였을 경우도 양호한 균체생성을 확인하였다. Streptomyces sp. A020645 균주의 배지소성별 항더뎅이병원균에 대한 활성을 조사한 결과 오트밀 및 쌀겨 배지를 주성분으로 사용할 경우 glucose 0.1~0.01%, 당밀 0.1% 첨가 조건에서 가장 높은 항균활성을 나타냈다. 이러한 연구결과는 생물제제 제형개발을 위한 기초자료로서 유용하게 활용될 수 있을 것이다.

• 생약학회지
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• 제44권1호
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• pp.22-29
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• 2013

This study was to investigate the quality of commercial Hwangryunhaedok-tang (Hwanglianjiedu-tang, HHT) extractive granules by comparing with HHT decoction. The contents of index components and the anti-inflammatory and antioxidative abilities of two different commercial HHT granules (HHT-2 and HHT-3) were compared with those of the HHT decoction (HHT-1). The contents were analyzed with HPLC. The anti-inflammatory effects were determined by measuring NO, $PGE_2$ and IL-6 in RAW 264.7 cell. We compared the anti-oxidative effects through ABTS radical scavenging activities. The range of contents of 7 ingredients was 0.42-36.54 mg/g in HHT-1, not detected-12.30 mg/g in HHT-2, not detected-18.79 mg/g in HHT-3. Although HHT-1, HHT-2, HHT-3 had the inhibitory effects on the production of NO, $PGE_2$ and the scavenging activities on ABTS, HHT-1 showed stronger effects than HHT-2, HHT-3 (HHT-1 > HHT-3 > HHT-2). HHT-1 inhibited the production of IL-6, while HHT-2, HHT-3 showed no inhibitory effects. It is necessary to find appropriate methods for extracting HHT and to establish standardized processes, in order to improve the quality of commercial traditional herbal formula.

• Journal of Ginseng Research
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• 제45권6호
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• pp.665-675
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• 2021

Background: Ginsenoside Rg1 (Rg1), an active ingredient in ginseng, may be a potential agent for the treatment of Alzheimer's disease (AD). However, the protective effect of Rg1 on neurodegeneration in AD and its mechanism of action are still incompletely understood. Methods: Wild type (WT) and APP/PS1 AD mice, from 6 to 9 months old, were used in the experiment. The open field test (OFT) and Morris water maze (MWM) were used to detect behavioral changes. Neuronal damage was assessed by hematoxylin and eosin (H&E) and Nissl staining. Immunofluorescence, western blotting, and quantitative real-time polymerase chain reaction (q-PCR) were used to examine postsynaptic density 95 (PSD95) expression, amyloid beta (Aβ) deposition, Tau and phosphorylated Tau (p-Tau) expression, reactive oxygen species (ROS) production, and NAPDH oxidase 2 (NOX2) expression. Results: Rg1 treatment for 12 weeks significantly ameliorated cognitive impairments and neuronal damage and decreased the p-Tau level, amyloid precursor protein (APP) expression, and Aβ generation in APP/PS1 mice. Meanwhile, Rg1 treatment significantly decreased the ROS level and NOX2 expression in the hippocampus and cortex of APP/PS1 mice. Conclusions: Rg1 alleviates cognitive impairments, neuronal damage, and reduce Aβ deposition by inhibiting NOX2 activation in APP/PS1 mice.

• 한국한의학연구원논문집
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• 제12권3호통권18호
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• pp.31-47
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• 2006

Nowadays Korean governments use Information Technology to improve the quality of life for a people. One of these tries is building the Food Tracing System based on Information Technology. Koreans have big concern about food that is good for health. The Food Tracing System means that the system can follows, traces, and records every steps of production and delivery of food and its ingredient. And this process should be identified and grouped by using tags, marks, and other methods. For example, producer of ingredient, processing steps of food, delivered place could be traced. In addition to food, medical herbs need consumer's trust in production and delivery. To trace and prosecute contaminated medical herbs, medical herbs also need this kind of Tracing System based on Information Technology. This study shows current medical herbs tracing ways and RFID(Radio Frequency IDentification) technology trend. As preceding study for future RFID based medical herbs tracing system, this study suggests the building plan and scenario of the Medical Herbs Tracing System. The determination of the main body for sticking RFID Tags is very important to design for RFID Traceability System. In this study, the starting point of information to medical herbs is an inspection agency. The Medical Herbs to product domestically or import moved to an inspection agency. An inspection agency bond the RFID Tags to packing of the Medical Herbs after examining the a basic its component. At the same time inspector give the information of production or importation to the Tags. This Tags are moved for logistical process to end point, the Korean medicine agency. The customer confirmed the traceability and certification information of the Medical Herbs. For success tracing of medical herbs, institutional support and close cooperation between related organizations is necessary besides good system design.