• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.3
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• pp.303-310
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• 2007

Sweetpotato shoot tops (leaves, tips and petioles) are known to be very useful parts as vegetables because of their high nutritive values and great biomass yield. In this study, the phenolic compound contents, antibacterial activity, mutagenic activity, and antimutagenic activity were investigated in sweetpotato tips that were 10-15cm of shoot top including stems, petioles and tender leaves after sprout of storage roots. The study was done by extracting sweetpotato tips with 80% ethanol and the ethanol fraction was re-extracted with hexane, chloroform, ethyl acetate, butanol and water. In ethyl acetate and butanol fractions, total phenolic compounds contained 95. 6mg/g extract and 69.3 mg/g extract, respectively, The antibacterial activity was measured using the paper disk method with concentrations of 1, 2, 5 and 10 mg/disk of butanol and ethyl acetate fractions against L. monocytogenes and S. Typhimurium strains. Higher doses of solvent extracts showed the higher antibacterial activities. In addition, 5, 10 and 20 mg/mL of the extracts were tested to determine the antibacterial activity in liquid culture. The sweetpotato leaf extract by ethyl acetate showed 1 log reduction compared to control after 24 hrs on Listeria monocytogenes, but 20 mg/ml of butanol extract completely inhibited the growth of the pathogen after 12 hrs. The extracts from ethyl acetate or butanol on Salmonella Typhimurium did less than 1 log reduction during cultivation compared to control. The numbers of S. Typhimirium TA98 and TA100 revertant colonies were 29-33 and 159-188 CFU/plate, respectively, indicating that solvent extracts were no mutagenic activity. The antimutagenic test was performed by adding direct mutagen 2-NF and MMS, and butanol and ethyl acetate showed antimutagenic effect. Thus, this study showed that sweetpotato tips had high phenolic contents and both antimicrobiol and antimutagenic properties. Sweetpotato tips would be good nutritive source because of their high nutrient content without any toxicity in consuming.

• Food Science and Preservation
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• v.24 no.5
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• pp.707-713
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• 2017

The objective of this study was to select yogurt starter from Korean traditional fermented foods. The 2 strains (KM24, KM32) among 50 strains of isolated lactic acid bacteria selected as starter based on milk clotting ability, antimicrobial activity against various pathogens, tolerance in artificial gastric and bile juice and growth in 10 % skimmed milk. The strains were identified as Lacobacillus plantarum (KM32) and Pediococcus pentosacesus (KM24) by 16S rRNA gene sequencing. Viable cell number of yogurt fermented with mixed strains (KM24 and KM32) was 9.66 log CFU/mL after fermentation for 48 h and maintained $10^9CFU/mL$ during fermentation for 72 h at $37^{\circ}C$. The pH and titratable acidity of mixed cultured yogurt were 4.25% and 0.83% after fermentation for 48 h at $37^{\circ}C$, respectively. The physico-chemical characteristics of mixed cultured yogurt after fermentation for 48 h were $38.45{\mu}g/mL$ (polyphenol content), 48.57% (DPPH radical scavenging activity) and 465.40 cp (viscosity), respectively. The mixed cultured yogurt maintained $10^9CFU/mL$ of lactic acid bacteria during storage 10 days at $4^{\circ}C$. The viable cell number of yogurt prepared with mixed culture(KM32+KM24) maintained higher and than that of control (L. casei) during storage. These results indicated the potential use of selected strains (KM32+KM24) isolated from kimchi as a yogurt starter with strong acid tolerance and probiotics properties.

• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.199-215
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• 1998

In order to determine the effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt quality, skim milk powders were added with tomato juice of 0%, 1%, 3%, 5% and fermented by mixed culture(Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The results were summarized as follows: 1. Addition of tomato juice in skim milk decreased pH(4.3) and increased acidity(0.93%) more than control did(pH 4.6, titratable acidity 0.85%). By the addition of tomato juice, acid production was increased and pH was decreased in proportion to concentrations of tomato juices added to skim milk. 2. The number of lactic acid bacteria in yogurts added with tomato juice ($4.59{\times}10^{12}cfu/ml$) more increased than those in control yogurt($8.96{\times}10^{11}cfu/ml$). By the addition of tomato juice, the number of lactic acid bacteria counts increased in proportion to concentration of tomato juices added to skim milk. 3. As fermentation time goes by, the Brix degree sugar content in skim milk were decreased more rapidly than control. 4. The pH, titratable acidity, Brix degree and lactic acid bacteria were not significantly changed for all yogurts for the storing at $5^{\circ}C$ for 14 days. 5. In yogurt fermentation, addition of tomato juice with glucose (1% tomato juice + 4% glucose, 3% tomato juice + 2% glucose, 5% tomato juice + 0% glucose) decreased pH and increased acidity than control(5%glucose) did. In addition of tomato juice, acidity was increased and pH was decreased in proportion to concentration of tomato juices added to skim milk. 6. In yogurt fermentation, the number of lactic acid bacteria of yogurt added with tomato juice(1% tomato juice+4% glucose, 3% tomato juice+2% glucose, 5% tomato juice+0% glucose) increased than control(5% glucose). In addition of tomato juice, the number of lactic acid bacteria increased in proportion to concentration of tomato juices added to skim milk. 7. As fermentation time goes by, the Brix degree were decreased more rapidly than control(5% glucose). By the change of pH, titratable acidity, Brix degree and lactic acid bacteria, in yogurt fermentation, we definited that the promotive effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt.

• Journal of dental hygiene science
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• v.15 no.3
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• pp.272-279
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• 2015

This study was conducted to provide baseline data which could suggest a direction of role based efficient integrated clinical education by avoiding duplicate of contents through analyzing clinical courses. Among the 7 clinical courses, orthodontics and periodontology were the most published subjects which were published in 5 kinds of books and dental materials was the least published subject which was published in 2 kinds of books on investigation of overlapping contents based on titles that appeared on chapters and verses of all textbooks for clinical courses. Dental implant was covered in 4 subjects such as oral maxillofacial surgery, prosthodontics, periodontology and dental materials which was the most number. Other overlapping contents were restoration treatment, occlusion and malocclusion, temporomandibular joint diseases, anesthesia sedation, tooth trauma, systemic disease and dental treatment, dental casting, isolation techniques, tooth bleaching, pulp protection, gingivitis periodontitis, tooth development, etc. Reviews of textbooks of clinical courses should be conducted in a detailed manner by systematic, various studies in order to improve quality of the textbooks.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.250-261
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• 2003

This experiment was carried out to examine the fermentation properties of yogurt with Lycii fructus, Lycii folium and Lycii cortex powder, and extract additives at concentrations of 0.5, 1.0, 2.0, 4.0, and 6.0%. Lactic acid bacteria was used in a mixed starter culture of Streptococcus salivarius ssp. thermophilus(ST36) and Lactobacillus delbrueckii ssp. bulgaricus(LB12). When the boxthorn was added with extract types, the changes of pH, acidity and lactic acid bacteria counts of yogurt during the fermenation of 3 hours were pH 5.64, titratable acidity 0.85%, 5.80xl0$\^$6/cfu/ml of viable cell counts for control yogurt, whereas those were pH 4.10∼5.06, titratable acidity 0.98∼1.27%, 1.80∼9.60x10$\^$7/ cfu/ml of viable cell counts for Lycii fructus extract yogurt. The lactose hydrolysis ratio was better for 1.0% Lycii fructus extract yogurt(42.00%) and 1.0% Lycii folium extract yogurt(41.46%) than for control yogurt(28.40%). Also, content of lactic acid of 1.0% Lycii fructus(11.9 times) and 1.0% Lycii folium extract yogurt(10.6 times) produced more than control yogurt(7.3 times). The viscosity of yogurt was better for boxthorn extract yogurt(1,027∼1,382 cps) than for control yogurt(975cps). The sensory scores of color, taste and overall acceptability of yogurt with 0.5, and 1.0% Lycii fructus extract additive were better than other groups. The yogurts made with increased Lycii fructus extract concentration(0.5∼6.0%), showed the increase of lactic acid, titratable acidity, number of lactic acid bacteria, viscosity and lactose hydrolysis rate compared to the treatments of 0.5, 1.0, 2.0, and 4.0% Lycii folium and Lycii cortex extract and powder yogurt. We gained excellent results from the yogurt to which Lycii fructus extract was added with 0.51.0% concentration.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.89-119
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• 2004

This study was conducted to isolate lactobacilli having probiotic characteristics to be used as health adjuncts with fermented milk products. Acid tolerant strains were selected in Lactobacilli MRS broth adjusted to pH 4.0 from 80 healthy persons (infants, children and adults). And bile tolerant strains were examined in Lactobacilli MRS broth in which 1.0% bile salt was added. By estimation above characteristics, the strains No. 27, which was isolated from adult feces, was selected and identified as Lactobacillus salivarius subsp. salivarius based on carbohydrate fermentation and 16S rDNA sequencing. It was used as a probiotic strain in fermented milk products. The pH of fermented milk decreased from pH 6.7 to 5.0 and titratable acidity increased from 0.3% to 1.0% by L. salivarius subsp. salivarius (isolation strain 20, 35, and 37), when incubated for 36 h at $37^{\circ}C$. The number of viable cell counts of fermented milk was maximized at this incubation condition. The SDS-PAGE evidenced no significant change of casein but distinct changes of whey protein were observed by isolated L. salivarius subsp. salivarius for titratable acidity being incubated by $0.9{\sim}1.0%$ at $37^{\circ}C$. All of the strains produced 83.43 to 131.96 mM of lactic acid and 5.39 to 26.85 mM of isobutyric acid in fermented products. The in vitro culture experiment was performed to evaluate ability to reduce cholesterol levels and antimicrobial activity in the growth medium. The selected L. salivarius subsp. salivarius reduced $23{\sim}38%$ of cholesterol content in lactobacilli MRS broth during bacterial growth for 24 hours at $37^{\circ}C$. All of the isolated L. salivarius subsp. salivarius had an excellent antibacterial activity with $15{\sim}25$ mm of inhibition zone to E. coli KCTC1039, S. enteritidis KCCM3313, S. typhimurium M-15, and S. typhimurium KCCM40253 when its pH had not been adjusted. Also, all of the isolated L. salivarius subsp. salivarius had partial inhibition zone to E. coli KCTC1039, E. coli KCTC0115 and S. enteritidis KCCM3313 when it had been adjusted to pH 5.7. The selected strains were determined to have resistances of twelve antibiotic. Strains 27 and 35 among the L. salivarius subsp. salivarius showed the highest resistance to the antibiotics. Purified ${\alpha}$-galactosidase was obtained by DEAE-Sephadex A-50 ion exchange chromatography, Mono-Q ion exchange chromatography and HPLC column chromatography from L. salivarius subsp. salivarius 27. The specific activity of the purified enzyme was 8,994 units/mg protein, representing an 17.09 folds purification of the original cell crude extract. The molecular weight of enzyme was identified about 53,000 dalton by 12% SDS-PAGE. Optimal temperature and pH for activity of this enzyme were $40^{\circ}C$ and 7.0 respectively. The enzyme was found to be stable between 25 and $50^{\circ}C$. ${\alpha}$-galactosidase activity was lost rapidly below pH 5.0 and above pH 9.0. This enzyme was liberated galactose from melibiose, raffinose, and stachyose, and also the hydrolysis rate of substrate was compound by HPLC. These results indicated that some of the L. salivarius subsp. salivarius (strain 27 and 35) are considered as effective probiotic strains with a potential for industrial applications, but the further study is needed to establish their use as probiotics in vivo.

• Journal of the Korean association of regional geographers
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• v.7 no.1
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• pp.67-82
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• 2001

Recently, local traditions and cultural assets have been rediscovered and developed as resources in local societies of Korea and a great deal of effort has been made to develop event tourism. Based on this renewed interest, this study chose as a case the Wang In Cultural Festival in Kurim-ri, Yongam, and examined the background of the early Wang In Cultural Festival and its evolution up to the present focusing on. the festival program. In Cultural Festival first began as the Wang In Cherry Blossom Festival in 1993 with a budget of 50 million won, and has been developed into a large-scale festival with a budget of 340 million won, attracting 500,000 visitors in 2000. Together with such evolution, there has been a great change in the organization and content of the Festival program. The most important change began in the 1997 which included a religious service for Confucian scholars called 'Chunhyang Grand Festival for Dr. Wang In' as a core program. Since then, festival programs related to Dr. Wang In have greatly increased in number. A decisive change became prominent when the festival promotion system was transferred from the Kunseo Young Men's Association during the early period(1993-1996) to Youngam-gun in 1997. It is true that the Wang In Cultural Festival, which began as a purely regional festival initiated by a non-governmental organization, changed a lot in terms of its scale and program when Youngam-gun emerged as a strong leading group in 1997. However, not enough consideration has been given to institutional devices and procedures that are required for the local culture to take a firm root in the community through the festival. Therefore, in order to solve such fundamental problems, a permanent non-governmental organization is required for festival preparation. In addition, in order to promote overall progress of the community and an increase in the quality of the cultural environment of the local society through the festival, it is necessary to discover and promote recognition of cultural groups in the community.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.3
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• pp.319-328
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• 1997

To develop a beneficial microbial feed for the cultivation of rotifer, Brachionus plicatilis, an aerobic photosynthetic bacterium, Erythrobacter sp. $S\;\pi-I$ was isolated from marine structure at Haeundae beach in Pusan, Korea. Feeding effects of Erythrobacter sp. $S\;\pi-I$ on the growth of rotifer were analyzed comparing to other feeds such as PSB (purple nonsulfur bacteria), Chlorella sp. and baker's yeast. Erythrobacter sp. $S\;\pi-I$ contained more linoleic acid $(C_{18:3\omega3})$ and oleic acid $(C_{18:1\omega9})$ and amino acids than PSB (purple nonsulfur bacteria), Chlorella sp. and baker's yeast. The rotifer fed on Erythrobacter sp. $S\;\pi-I$ showed better effects than those fed on other feeds in the individual growth, size and weight. Also, the rotifer especially contained more eicosapentaenoic acid $(C_{20:5\omega3})$ and docosahexaenoic acid $(C_{22:6\omega3})$ in case of Erythrobacter sp. $S\;\pi-I$ feeding than the other feeds. In case of the feed of PSB and baker's yeast docosahexaenoic acid $(C_{22:6\omega3})$ did not show. In amino acid analysis, the rotifer fed on Erthrobacter sp, $S\;\pi-I$ showed more amino acid content comparing to those fed on other diets. Especially, arginine, isoleucine, histidine, lysine, methionine, phenylalanine, threonine, which are essential amino acid for fish growth, showed high contents. These results suggested that the aerobic photosynthetic bacterium, Erythrobacter sp. $S\;\pi-I$ would be a beneficial microbial teed for the cultivation of rotifer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1835-1842
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• 2014

Various microorganisms are involved in the fermentation of Mageoli, Korean traditional liquor. Among them, the most predominant microorganism is yeast, including Saccharomyces cerevisae. This study investigated the effects of crude polysaccharides separated from Mageoli mash (CP-M) on activation of peritoneal macrophages in cell culture medium. Four types of yeasts, S. cerevisae 89-1-1, 98-2, 268-3, and 113-4, were used. When peritoneal macrophages were treated with $10{\mu}g/mL$ of CP-M fermented with S. cerevisae 113-4, the concentration of nitric oxide (NO) in the medium was highest ($33.3{\mu}M$). The concentrations of IL-6 and -12 were also highest at 116.3 pg/mL and 59.8 pg/mL, respectively. In the case of CP-M cultured at 15, 20, and $30^{\circ}C$ after inoculation with S. cerevisae 113-4 and fermented at different temperatures, production of NO and IL-6 by peritoneal macrophages did not change compared to the control. For CP-M obtained after fermentation at $25^{\circ}C$, however, NO concentration increased 2.7~3.3 fold and IL-6 concentration by 5.7 fold compared to the control. Furthermore, the effect of fermentation period on expression of CP-M functionality was examined. NO production by CP-M of the 5th day mash was highest, increasing 2.2 fold compared to 0-day CP-M. However, there were no significant differences in concentration of IL-6 or -12 according to different fermentation periods, although CP-M showed a large decrease after 10 days. The results show that fermentation conditions with the highest activity were observed in CP-M inoculated with S. cerevisae 113-4 and fermented at $25^{\circ}C$ for 5 days. CP-M consisted of 78.6% neutral sugar, 11.6% acidic polysaccharide, and 9.8% protein. In particular, the sugar composition of neutral sugar consisted of mannose (47.8%), glucose (29.6%), and galactose (12.7%). Based on the results, CP-M is assumed to be an extracellular polysaccharide originating in yeast with high mannose content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.9-15
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• 2014

To characterize novel biologically-active ingredients in traditional Korean soy sauces, polysaccharide fractions were isolated from two different soy sauces made either commercially (CSP-0) or through a traditional Korean process (KTSP-0), after which their intestinal immune-modulating activities were examined. CSP-0 and KTSP-0 showed enhanced production of interleukine-6 (IL-6) in culture supernatant of Peyer's patch cells. However, KTSP-0 activity was more potent than that of CSP-0. Only KTSP-0 increased in vitro immunoglobulin A (IgA) production by Peyer's patch cells in a dose-dependent manner. KTSP-0 also showed the higher bone marrow cell proliferation activity through Peyer's patch cells than that of the CSP-0 group. To investigate the in vivo effects on the intestinal immune system, CSP-0 and KTSP-0 were administered orally to four experimental groups of mice (0.0, 0.5, 1.0, and 5.0 mg/mouse/day, 30 days). Oral administration of CSP-0 and KTSP-0 induced IgA production by Peyer's patch cells and increased IgA excretion into mouse stools in a dose-dependent manner. Peyer's patch cells from the mice administered both CSP-0 and KTSP-0 showed significantly higher IL-6 production than that of the untreated or CSP-0 groups. However, oral administration of KTSP-0 was more effective at the same dosage. KTSP-0 administration augmented IL-6 content in mouse sera, whereas CSP-0 did not show any effect on IL-6 induction. The above data lead us to conclude that the intestinal immune-stimulating activities of polysaccharides from Korean traditional soy sauce are much better than those of commercial ones.