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Biological Activities of Extracts from Gamma-irradiated Aralia elata Cortex (감마선 조사한 총목피(Aralia elata Cortex) 추출물의 생리활성)

  • Park, Hye-Jin;Lee, Eun-Ho;Kim, Myung-Uk;Lee, Seon-Ho;An, Dong-Hyun;An, Bong-Jeun;Kwon, Joong-Ho;Cho, Young-Je
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.8
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    • pp.1236-1247
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    • 2014
  • Gamma irradiated-treatment of natural medicinal plants can be used to improve extraction transference number and for qualitative improvement of color when applied to functional material exploration. This study investigated the biological activities of Aralia elata cortex extracts upon gamma irradiation. In addition, different physical techniques [photostimulated luminescence (PSL) and thermoluminescence (TL)] were used for irradiation identification of Aralia elata cortex. In PSL analysis, non-irradiated (0 kGy) sample showed a negative result of 400 photon counts (PCs), whereas irradiated (5, 10, and 30 kGy) samples showed positive results of 90,100.00, 312,614.33, and 321,661.67 PCs, respectively. In the TL method, growth curve showed very unusual behaviors around $200^{\circ}C$ upon natural-irradiation of the non-irradiated (0 kGy) sample and around $150{\sim}250^{\circ}C$ for the irradiated (5, 10, and 30 kGy) samples. The TL ratio was 0.1 in non-irradiated samples at 0.011, whereas the values of irradiated samples (5, 10, and 30 kGy) were 0.1 at 1.105, 1.009, and 2.206, respectively. For phenolics of gamma-irradiated Aralia elata cortex, water and 50% ethanol extracts had the highest amounts, $17.30{\pm}0.40mg/g$ and $18.87{\pm}0.46mg/g$ at 10 kGy irradiation, respectively. The inhibitory activities of angiotensin-converting enzyme and xanthin oxidase were higher in both irradiated water and 50% ethanol extracts than in non-irradiated ones. For pancreatin ${\alpha}$-amylase and ${\alpha}$-glucosidase inhibitory activities, water and 50% ethanol extracts containing $200{\mu}g/mL$ of phenolics showed high inhibitory activities of 60~100% at all irradiation doses (0~30 kGy). This result confirmed that Aralia elata cortex extracts have greater anti-diabetic effects than acabose as a diabetic remedy. Gamma-irradiated Aralia elata cortex extracts are useful as a functional material with anti-diabetic effects. Thus, Aralia elata cortex extracts can be used as a functional material with various biological activities, and gamma-irradiation can be used to amplify biological activities in plants.

Microbial Safety and Quality of Fresh Carrot Juice Prepared with Different Environmentally-Friendly Washing Methods (친환경 세척제의 처리 방법을 달리하여 착즙한 당근 주스의 미생물 안전성 및 품질)

  • Lim, Sang-Wook;Choe, Da-Jeong;Kang, Min-Jung;Kim, Jong-Hyun;Kim, Myo-Jeong;Kim, Min-Ju
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.10
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    • pp.1225-1233
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    • 2017
  • The aim of this study was to evaluate the microbial inhibitory activity and physicochemical quality of fresh carrot juice prepared with different environmentally-friendly washing methods during low temperature storage. Individual and combined treatments with sodium bicarbonate (baking soda, $NaHCO_3$) and citric acid were applied to carrots for 10 min. Tap water and 50 ppm of sodium hypochlorite (NaOCl) were used as the control. Combined treatment of 1% $NaHCO_3$ and 1% citric acid significantly reduced total aerobic counts and coliforms. In addition, combined treatment of 1% $NaHCO_3$ and 1% citric acid inhibited microbial growth for 7 days at $4^{\circ}C$ and $10^{\circ}C$ in a shelf-life study. There were no significant differences among the sanitizers in terms of $^{\circ}Brix$, acidity, pH, and color. Changes in physicochemical quality were not significantly different by sanitizer but were affected by storage temperature. These results indicate that washing with combined treatment of 1% $NaHCO_3$ and 1% citric acid is an effective method to inhibit the microbial population and maintain physicochemical quality. Therefore, combined treatment of 1% $NaHCO_3$ and 1% citric acid can be effectively used to sanitize and prepare carrot juice without affecting other properties.

Effect of Cooking Methods with Various Heating Apparatus on the Quality Characteristics of Chicken (가열기구에 따른 조리방법이 닭고기의 품질특성에 미치는 영향)

  • Jeon, Ki-Hong;Kwon, Ki-Hyun;Kim, Eun-Mi;Kim, Young-Boong;Sohn, Dong-In;Choi, Jin-Young
    • Culinary science and hospitality research
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    • v.20 no.3
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    • pp.201-213
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    • 2014
  • This study showed the quality characteristics of chicken breast meat(CB) and leg meat(CL) with various kinds of existing cooking methods and double layer pan filled with Phase Change Materials(PCM) heating. Steaming resulted the highest moisture contents of 63.9% and 62.1% each in CB and CL. Also, steaming showed the lowest with 1.3% and 8.6% of crude fat in CB and CL(p<0.05) respectively. Crude protein content of CB in charcoal heating and grilling of CL had the highest values of 37.9% and 30.5% each. In the test of crude ash, grilling showed the highest with 2.4% in CB(p<0.05) and oven heating and charcoal heating was the highest with 1.3% in CL(p<0.05). In the test of cooking loss, charcoal heating showed much higher with 33.52% and 41.16% in CB and CL each than the other cooking treatments. And in case of shear force test, $5.93kg/cm^2$ in CB and $6.80kg/cm^2$ in CL were the highest scores in grilling. In the test of color, L value of CB prepared by steaming showed the highest scores of 78.31(p<0.05) while CL by oven heating was the highest of 10.00 in a value. In the overall acceptability test of 9 point-scale sensory evaluation, CB prepared by charcoal heating showed the highest score of 7.25 points in boiling, but the lowest score of 6.00 points in steaming(p<0.05). CL by charcoal heating resulted the highest score of 7.71 points but had no significant difference.

Food Component Characteristics of Red-tanner Crab (Chionoecetes japonicus) Paste as Food Processing Source (식품가공소재로서 게 페이스트의 식품성분 특성)

  • Kim, Hye-Suk;Park, Chan-Ho;Choi, Seung-Geal;Han, Byung-Wook;Kang, Kyung-Tae;Shim, Nam-Hyuk;Oh, Hyeon-Seok;Kim, Jin-Soo;Heu, Min-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.7
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    • pp.1077-1081
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    • 2005
  • The objective of this study was to investigate the components and nutritional quality of red-tanner crab (Chionoecetes japonicus) paste in order to explore possibility for food processing source such as surimi gel containing crab paste. Yield of crab paste was $30\%$ from whole body after crushing and dehydrating. Crude protein contents $(9.5\%)$ of crab paste was lower than that $(13.1\%)$ of crab muscle, but fat $(0.5\%)$ and ash contents $(8.0\%)$ of paste were higher than $0.2\%\;and\;1.3\%$ of crab muscle, respectively. Volatile basic nitrogen (VBN) content of the crab paste was lower than those of the edible parts. Total amino acid content (9,497mg/l00g) of paste was lower than that (12,980mg/100g) of muscle. Aspartic acid, glutamic acid, lysine and leucine were the predominant amino acids in the protein fraction. The calcium content (6,539mg/l00g) was higher than those of phosphorus (579mg/100g), and potassium (793mg/100g) while manganese and iron were present in trace amounts. Major fatty acids of total lipid were 16:0, 18:1n-9, 20:5n-3 and 22:6n-3, and no difference of composition between paste and muscle. Sensory evaluation showed that scores of color and flavor of $15\%$ substituted surimi gel increased significantly when compared to surimi gel without crab paste (p<0.05). From the above results, the addition of crab paste enhanced nutrition and functionality of surimi gel.

Changes in Contents of γ-Aminobutyric Acid (GABA) and Isoflavones in Traditional Korean Doenjang by Ripening Periods (전통된장의 숙성기간에 따른 γ-Aminobutyric Acid(GABA), Isoflavone 함량 변화)

  • Jo, Seong-Jin;Hong, Chung-Oui;Yang, Sung-Yong;Choi, Kyong-Kun;Kim, Hyeong-Kook;Yang, Hyok;Lee, Kwang-Won
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.4
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    • pp.557-564
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    • 2011
  • This study was performed to investigate changes in ${\gamma}$-aminobutyric acid (GABA) and isoflavones in traditional Korean Doenjang according to ripening periods. The traditional Korean Doenjang used in this research was produced at Seowon Agricultural Cooperative in Gangwon-do Province, and samples fermented for periods of 1, 3, 5, 7, and 10 years were used. Doenjang that was not fermented after production was used as a control group. The analysis results of general constituents indicated a decreasing tendency for moisture after a momentary increase until three years of fermentation. The pH and Hunter color values of the Doenjang samples decreased overtime. In the case of amino acids, generally there were no notable differences during fermentation, but glutamic acid, the precursor of GABA, significantly decreased with fermentation. GABA content for the control group was $24.9{\pm}0.8\;mg$/kg, while the traditional Korean Doenjang fermented for 1 year contained $43.8{\pm}0.2\;mg$/kg and after 3 years it increased to $120.6{\pm}3.9\;mg$/kg. Furthermore, samples fermented for 5 and 7 years contained $569.5{\pm}3.9\;mg$/kg and $930.7{\pm}7.1\;mg$/kg, respectively, and a 10 year old specimen had 77 times more GABA than the control group, with $1,938.7{\pm}4.8\;mg$/kg. This confirmed that GABA content increased with fermentation time. There were no significant differences in the isoflavone glycosides daidzin, genistin, and glycitin, but genistein and daidzein, which are aglycones, increased along with fermentation period by the actions of enzymes and microorganisms during fermentation.

Preparation and Quality Characteristics of Seasoned and Dried Fish Slice Products Using Rainbow Trout (Onchorhynchus mykiss) (송어 육포의 제조와 품질 특성)

  • Heu, Min-Soo;Kim, Hyung-Jun;Ham, Joon-Sik;Park, Shin-Ho;Kim, Hye-Suk;Kang, Kyung-Tae;Jee, Seung-Joon;Lee, Jae-Hyoung;Kim, Jin-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.3
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    • pp.348-356
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    • 2008
  • For the effective use of rainbow trout, the seasoned and dried rainbow trout slice (SR) was prepared and its characterization was compared with the commercial skipjack tuna (CSS) and pork products (CSP) by determining chemical components and sensory evaluation. The moisture content of SR, 20.5%, was lower, and the lipid content of SR, 7.5%, was higher than those of commercial products, CSS and CSP. The protein content of SR (41.4%) was higher than that of CSS (28.6%), but lower than that of CSP (50.1%). The water activity of SR was 0.654, which was lower than those of CSS and CSP, 0.724 and 0.771, respectively. According to the results, the color of SR was lower in lightness and redness and higher in browning index and ${\Delta}$E value than that of commercial products. The texture of SR was harder than that of CSS, but softer than that of CSP. According to the result of taste value, the taste of SR was stronger than that of CSP, while weaker than that of CSS. The mineral (Ca, P, and Fe), total amino acid contents, and the n-3/n-6 of SR showed significant levels in nutrition and health functional senses.

Relationship between Sleep Disturbances and Cognitive Impairments in Older Adults with Depression (노인성 우울증 환자에서 수면 장애와 인지기능 저하의 관련성)

  • Lee, Hyuk Joo;Lee, Jung Suk;Kim, Tae;Yoon, In-Young
    • Sleep Medicine and Psychophysiology
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    • v.21 no.1
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    • pp.5-13
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    • 2014
  • Objectives: Depression, sleep complaints and cognitive impairments are commonly observed in the elderly. Elderly subjects with depressive symptoms have been found to show both poor cognitive performances and sleep disturbances. However, the relationship between sleep complaints and cognitive dysfunction in elderly depression is not clear. The aim of this study is to identify the association between sleep disturbances and cognitive decline in late-life depression. Methods: A total of 282 elderly people who underwent nocturnal polysomnography in a sleep laboratory were enrolled in the study. The Korean version of the Neuropsychological Assessment Battery developed by the Consortium to Establish a Registry for Alzheimer's Disease (CERAD-K) was applied to evaluate cognitive function. Depressive symptoms were assessed with the geriatric depression scale (GDS) and subjective sleep quality was measured using the Pittsburg sleep quality index (PSQI). Results: The control group ($GDS{\leq}9$) when compared with mild ($10{\leq}GDS{\leq}16$) and severe ($17{\leq}GDS$) depression groups, had significantly different scores in the Trail making test part B (TMT-B), Benton visual retention test part A (BVRT-A), and Stroop color and word test (SCWT)(all tests p<0.05). The PSQI score, REM sleep duration, apnea-hypopnea index and oxygen desaturation index were significantly different across the three groups (all indices, p<0.05). A stepwise multiple regression model showed that educational level, age and GDS score were predictive for both TMT-B time (adjusted $R^2$=35.6%, p<0.001) and BVRT-A score (adjusted $R^2$=28.3%, p<0.001). SCWT score was predicted by educational level, age, apnea-hypopnea index (AHI) and GDS score (adjusted $R^2$=20.6%, p<0.001). Poor sleep quality and sleep structure alterations observed in depression did not have any significant effects on cognitive deterioration. Conclusion: Older adults with depressive symptoms showed mild sleep alterations and poor cognitive performances. However, we found no association between sleep disturbances (except sleep apnea) and cognitive difficulties in elderly subjects with depressive symptoms. It is possible that the impact of sleep disruptions on cognitive abilities was hindered by the confounding effect of age, education and depressive symptoms.

The mechanism of black core formation (블랙코어 형성 메커니즘)

  • Park Jiyun;Kim Yootaek;Lee Ki-Gang;Kang Seunggu;Kim Jung-Hwan
    • Journal of the Korean Crystal Growth and Crystal Technology
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    • v.15 no.5
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    • pp.208-215
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    • 2005
  • The 10mm diameter aggregates made of clay, carbon and $Fe_2O_3$ were prepared to investigate the mechanism of black core formation. The specific gravity, absorption rate, percent of black core area, fracture strength, total Fe analysis, and XRF were measured at various compositions, sintering temperatures, sintering times, sintering atmospheres, and sintering methods. Small addition of $Fe_2O_3$ did not affect physical properties of the aggregates; however, the percent of black core area increased with increasing carbon contents and increasing sintering temperature. Specific gravity of the aggregates decreased and the water absorption ratio increased with increasing percent of black core area. The aggregates sintered at oxidation atmosphere showed clear border between shell and black core area. Hence, the aggregates sintered at reduction atmosphere showed only black core area in the cross-section of the aggregates. The specific gravity of the aggregates sintered at reduction atmosphere increased with increasing carbon contents and that was the lowest of all comparing other aggregates sintered at different atmospheres. Adsorption rate increased with increasing carbon contents at all atmospheres. The fast sintered aggregates showed lower specific gravity, higher absorption rate, and more black core area than the normally sintered aggregates. It was turned out that the aggregates having more black core area showed higher fracture strength than that of aggregates with no black core area. From the total Fe analysis, the concentration of Fe and FeO was higher at black core area than at shell. Because the concentration of $Fe_2O_3$ in the shell was higher than other area, the color of the shell appeared red. It was also turned out from the XRF analysis that carbon was exist only at black core area.

Story-based Information Retrieval (스토리 기반의 정보 검색 연구)

  • You, Eun-Soon;Park, Seung-Bo
    • Journal of Intelligence and Information Systems
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    • v.19 no.4
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    • pp.81-96
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    • 2013
  • Video information retrieval has become a very important issue because of the explosive increase in video data from Web content development. Meanwhile, content-based video analysis using visual features has been the main source for video information retrieval and browsing. Content in video can be represented with content-based analysis techniques, which can extract various features from audio-visual data such as frames, shots, colors, texture, or shape. Moreover, similarity between videos can be measured through content-based analysis. However, a movie that is one of typical types of video data is organized by story as well as audio-visual data. This causes a semantic gap between significant information recognized by people and information resulting from content-based analysis, when content-based video analysis using only audio-visual data of low level is applied to information retrieval of movie. The reason for this semantic gap is that the story line for a movie is high level information, with relationships in the content that changes as the movie progresses. Information retrieval related to the story line of a movie cannot be executed by only content-based analysis techniques. A formal model is needed, which can determine relationships among movie contents, or track meaning changes, in order to accurately retrieve the story information. Recently, story-based video analysis techniques have emerged using a social network concept for story information retrieval. These approaches represent a story by using the relationships between characters in a movie, but these approaches have problems. First, they do not express dynamic changes in relationships between characters according to story development. Second, they miss profound information, such as emotions indicating the identities and psychological states of the characters. Emotion is essential to understanding a character's motivation, conflict, and resolution. Third, they do not take account of events and background that contribute to the story. As a result, this paper reviews the importance and weaknesses of previous video analysis methods ranging from content-based approaches to story analysis based on social network. Also, we suggest necessary elements, such as character, background, and events, based on narrative structures introduced in the literature. We extract characters' emotional words from the script of the movie Pretty Woman by using the hierarchical attribute of WordNet, which is an extensive English thesaurus. WordNet offers relationships between words (e.g., synonyms, hypernyms, hyponyms, antonyms). We present a method to visualize the emotional pattern of a character over time. Second, a character's inner nature must be predetermined in order to model a character arc that can depict the character's growth and development. To this end, we analyze the amount of the character's dialogue in the script and track the character's inner nature using social network concepts, such as in-degree (incoming links) and out-degree (outgoing links). Additionally, we propose a method that can track a character's inner nature by tracing indices such as degree, in-degree, and out-degree of the character network in a movie through its progression. Finally, the spatial background where characters meet and where events take place is an important element in the story. We take advantage of the movie script to extracting significant spatial background and suggest a scene map describing spatial arrangements and distances in the movie. Important places where main characters first meet or where they stay during long periods of time can be extracted through this scene map. In view of the aforementioned three elements (character, event, background), we extract a variety of information related to the story and evaluate the performance of the proposed method. We can track story information extracted over time and detect a change in the character's emotion or inner nature, spatial movement, and conflicts and resolutions in the story.

The essay of Bijeung by chinese doctors in 20th century - Study of - (20세기(世紀) 중의사(中醫師)들의 비증(痺證)에 대(對)한 논술(論述) 연구(硏究) - 《비증전집(痺證專輯)》 에 대(對)한 연구(硏究) I -)

  • Kim, Myung Wook;Oh, Min Suk
    • Journal of Haehwa Medicine
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    • v.9 no.1
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    • pp.547-594
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    • 2000
  • I. Introduction The essence of Oriental medicine consists of ancient books, experienced doctors and succeeded skills of common society. Many famous doctors studied medical science by their fathers or teachers. So the history of medical science is long. $\ll$DangDaeMyeongIImJeungJeongHwa(當代名醫臨證精華)$\gg$ written by SaWoogWang(史宇廣) and DanSeoGeon(單書健) has many medical experience of famous doctors. So it has important historical value. Bi(痺) means blocking. BiJeung is one kind of symptoms making muscles, bones and jonts feel pain, numbness or edema. For example it can be gout or SLE etc. So I studied ${\ll}BiJeungJuJip{\gg}$. II. Final Decision Following decisions of Chinese doctors of 20th century are as follows ; 1. JuYangChun(朱良春) emphasized on IkSinJangDok(益腎壯督) to treat BiJeong. And he devided WanBi(頑痺) as PungHanSeup(風寒濕), DamEo(痰瘀), YeolDok(熱毒), SinHeo(腎虛). He used insects for medicine. 2. ChoSuDoek(焦樹德) introduced past prescription. He used ChiBiTang(治痺湯) to treat HaengBi(行痺), TongBi(痛痺), ChakBi(着痺). He insisted that Han(寒; coldness) and Seup(濕; dampness) be Eum(陰) and Pung(風; wind) can change his character to be Eum. After all BiJeung is usually EumJeung. So he used GaeJi(桂枝) and BuJa(附子). By the way he used ChungYeolSanBiTang(淸熱散痺湯) for YeolBi, BoSinGeoHanChiWangTang SaBok(王士福) emphasized on the importance of medicine. He introduced many treatments like CheongYeol(情熱) for YeolBi and YiO(二烏) for HanBi. And he divided BiJeung period for three steps. At 1st step, we must use GeoSa(祛邪), at 2nd step, we must use BuJeong(扶正) and at 3rd step, we must use BoHyeol(補血), he insisted. And he introduced many herbs to treat BiJeung. 4. JeongGwangJeok(丁光迪) said that GaeJi(桂枝), MaHwang(麻黃), OYak(烏蘖) and BuJa(附子) are very important for TongRak(通絡). And pain usually results from Han(寒), so he liked to use hot-character herbs. 5. MaGi(馬志) insisted that BiJeung usually result from ChilJeong(七情). And he liked to use insects for treatment of BiJeung. 6. WeolSeokMu(越錫武) introduced 8 kinds of treatments and divided BiJeung period. Also he divided BeJeung for PungBi(風痺), HanBi(寒痺) and SeupBi(濕痺). 7. SeoGeaHam(徐季含) observed many patients and concluded that 86.7% of BiJeung is HeuJeung(虛症). 8. YuJiMyeong(劉志明) said that YeolBi is important and CheongYeol is also important. So he emphasized on DangGyuiJeomTongTang(當歸拈痛湯) and SeonBiTang(宣痺湯). 9. WangLiChu(汪履秋) studied cause of WanBi. Internal cause is GiHyeolHeo(氣血虛) and GanSinHeo(肝腎虛) and external cause is SaGi(邪氣) he insisted. 10. WangSaSang(王士相) said that YeolBi can be SeupYeolBi or EumHeuYeolBi(陰虛熱痺) and HanSeupBi(寒濕痺) is rare. He use WooBangJaSan(牛蒡子散) and BangPungHwan(防風丸) for SeupYeolBi, DangGyuiSaYeokTang(當歸四逆湯) for HanSeupBi. 11. JinTaekGang(陳澤江) treated YeolBi with BaekHoGaGyeJiTang(自虎加桂枝湯) and SaMyoSan(四妙散). If they don't have effect, he tried to cure BiJeung step by step. And he used e term of GeunBi(筋痺) and BangGiMogwaEIInTang(防己木瓜薏苡仁湯) was good for GeunBi. 12. MaSeoJeong(麻瑞亭) said that PungSeupYeokJeul(風濕歷節) is BiJeung and it is related to GanBinSin(肝脾腎; liver, Spleen, Kindey). And he emphasized on balance WiGi(衛氣) and YoungHeul(營血). 13. SaJeJu(史濟桂) said that GeunGolBi(筋骨痺) is similar to arthritis and sometimes called ChakBi. And SinBi(腎痺) is terminal stage of ChakBi, he said. He also used insects for treatment. 14. JeongJeNam(丁濟南) tried to cure SLE and used GyeJi, CheonCho(川椒), SinGeunCho(伸筋草), SunRyeongBi(仙靈脾), HyconSam(玄蔘) and GamCho(甘草). 15. JinGYungHwa(陳景和) emphasized on diagnosis of tongue. If the color of tongue is blue, it usually has EoHyeol(瘀血), for example. And he also used insects. 16. JuSongI(朱松毅) tried to devide YeolBi with OnByeong(溫病), Wi(衛), Gi(氣) and Hyeol(血). 17. RuDaBong(蔞多峰) said that JyeongHeo(正虛), OiSa(外邪) and EoHyeol are closely related. And he explained BiJeung by deviding the body into the part, for example head, neck, shoulder, waist, upper limb and lower limb. 18. YuMuBo(劉茂甫) defined PungHanSyubBi as chronic stage and YeolBi as acute stage.

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