• Korean journal of food and cookery science
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• v.12 no.1
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• pp.13-19
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• 1996

This study was to investigate dining behaviours of 420 businessmen living in urban regions (Taegu, Gumi, Young-Chon and Chang-Won) in Kyungbuk and Kyungnam. This survey was carried out by questionnaires. The results were summarized as follows; Among all respondents, dining out once a day was most frequent. Education (p<.05), age (p<.001) and marital status (p<.001) were significant. Socialization was the most frequent reason for dining out. In the choice of food, Korean food was the most frequent (68.1%). Taste (41.4%) was the most frequently cited reason for food selection followed by variety of food (18.8%) and price (8.8%). The respondents favorite foods were: Korean food; Doen Jug Soup (31.9%); Western food; Pork Cutlet (47.6%); Chinese food; Gan Ja Jang (31.2%); Flour-bared food; Kal Gook Su (55.4%), and Fast food; Ramen (26.4%). The most frequent choices of where to eat were the company cafeteria for lunch and Korean restaurant for dinner (p<.001). Responses to inquires concerning sanitation, facilities and service were mostly "normal". They wanted lower price (30.5%), a more variable menu (24.8%), and more vegetables and fruits (18.1%) in restaurant and cafeteria food. Age (p<.05) and marital status (p＜.001) were statistically significant.

• BMB Reports
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• v.35 no.2
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• pp.236-238
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• 2002

Based on the zymography analysis, Bacillus sp. DJ-4 (screened from Doen-Jang, a Korean traditional fermented food) secretes seven extracellular fibrinolytic enzymes (EFEs; 68, 64, 55, 45, 33, 27, and 13 kDa) in culture broth. These seven EFEs were analyzed by newly applied SDS-fibrin zymography combined with gradient polyacrylamide (SDS-FZGP). This improved gel system was used with a 5-20% acrylamide gradient in a fibrin zymogram gel for the separation of proteins with molecular masses from below 10kDa to over 100kDa on one gel plate. Using this system, high molecular weight bands (HMWBs) were clearly and sharply resolved. We also examined the relationship between an acrylamide concentration and the enzymatic activity of EFE using densitometric analysis.

• Korean Journal of Microbiology
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• v.33 no.2
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• pp.136-141
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• 1997

To elucidate whether there are bacteria excreting proteases in Korean traditional fermented food, soybean paste (Doen-Jang) or not, well growing bacteria with halos were isolated on the qkim milk agar media. The strains were identified as Bacillu, cereus JH-1, B. cereus SH-5, B. cereus SH-7 through various physiological and biochemical tests, VlTEK system, and MIDI system. The extracellular proteases of the strain JH-1, and SH-5, were optimal at pH 9, 40^{\circ}C.$, and the protease of strain SH-7 at pH 8 and 50^{\circ}C.$. Also hemolysis activities of the three strains were observed on the hlood agar media.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.344-349
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• 2005

Aldose reductase catalyzes the conversion of glucose into sorbitol. Inhibiting this enzyme in diabetes mellitus can delay or prevent pathogenic process. Aldose reductase inhibitor was screened from Korean fermented soybean pastes (Doen-jang) and purified via sequential processes of ethanol extraction, HP-20 column chromatography, ethyl acetate extraction, silica gel column chromatography, and crystallization. Aldose reductase inhibitor was identified as genistein with molecular weight of 270 Da and molecular formula of $C_{15}H_{10}O_5$ based on UV spectrometry, $^1H$ and $^{13}C\;NMRs$, and mass spectrometry. Genistein inhibited aldose reductase of pig lens with $IC_{50}$ level of $20\;{\mu}M$. Because genistein was effective against aldose reductase of animal source, it may be a potential therapeutic agent for diabetic complications.

• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.231-241
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• 1993

A survey of food intake and waste rate on 60 Korean style restaurants in Seoul. The results were summarized as follows: 1. The total served weight of Pibimbab(mixed rice) was 475.66 g per person, waste rate was 6.0%, frequent side dishes were bae-chu kimchi, kak-du-gi, suk-ju-namul by the order. 2. Han- jeong-sik(Korean style full course food) were served with many kinds and varied numbers of side dishes, and waste rate of those were higher than other menu items. 3. The average serving size of Naeng-myeun(Cold noodle) was 641.00 g, and the waste rate was 11.1%. The waste rate of side dishes was about zero. 4. Man-du kuk(dumpling soup) was served 695.34 g. Most of side dishes served has high waste rate which is more than 50%, average. 5. Seol-nong tang(meat soup) was served 755.70 g, side dishes of that were simple such as kak-du-ki or paek kimchi. The average waste rate of side dishes was about 40%. Yuk-gae-jang(Hot meat soup) was 494.83 g a person, waste rate of that were 24.1%, and minimum and maximum waste rate of side dishes were 3.3, 100%, respectively. 6. Kimchi chigae(Kimchi stew) and Doen-jang chigae(fermented soy stew) were served with varied number of side dishes. 7. Deong-sim gui(grilled meat) and Pulgogi(grilled meat with sauce) were served 196.83 g and 308.98 g. The average waste rate of those were 0.7% and 5.8%, respectively. But waste rate of side dishes was 33%. We would like to decrease waste rate by proposing recommended items and weight of some food for ${\ulcorner}Good{\;}Menu{\lrcorner}$.

• BMB Reports
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• v.37 no.3
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• pp.298-303
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• 2004

In general, a SYPRO Ruby dye is well known as a sensitive fluorescence-based method for detecting proteins by one-or two-dimensional SDS-PAGE (1-DE or 2-DE). Based on the SYPRO Ruby dye system, the combined two-dimensional fibrin zymography (2-D FZ) with SYPRO Ruby staining was newly developed to identify the Bacillus sp. proteases. Namely, complex protein mixtures from Bacillus sp. DJ-4, which were screened from Doen-Jang (Korean traditional fermented food), showed activity on the zymogram gel. The gel spots on the SYPRO Ruby gel, which corresponded to the active spots showing on the 2-D FZ gel, were analyzed by a matrix-assisted laser desorption ionization time of flight (MALDI-TOF) mass spectrometric analysis. Five intracellular fibrinolytic enzymes of Bacillus sp. DJ-4 were detected through 2-D FZ. The gel spots on the SYPRO Ruby dye stained 2-D gel corresponding to 2-D FZ were then analyzed by MALID TOF MS. Three of the five gel spots proved to be quite similar to the ATP-dependent protease, extracellular neutral metalloprotease, and protease of Bacillus subtilis. Also, the extracellular proteases of Bacillus sp. DJ-4 employing this combined system were identified on three gels (e.g., casein, fibrin, and gelatin) and the proteolytic maps were established. This combined system of 2-D zymography and SYPRO Ruby dye should be useful for searching the specific protease from complex protein mixtures of many other sources (e.g., yeast and cancer cell lines).

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.111-115
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• 1990

The rheological properties of soybean paste suspensions as affected by concentrations and heating were studied. All suspensions of soybean paste showed thioxotropic plastic behavior. The concentrated suspensions below the ratio of water to soybean paste, 1.25 exhibited Figure-eight phenomena which were presented by two Intersections of the up curve with the dorm curve of shear rate. The dilute suspension (soybean paste: water=1:2) showed H type hysteresis loop at low temperature. But increasing the heating temperature above $60^{\circ}C$, the hysteresis loop exhibited a Figure eight phenomenon. Consistency index of the suspensions increased remarkably by heating and showed the highest value around isoelectric point of the protein. It was suggested that the proteinous nitrogen might be the main component taking part in viscous behavior under different pH and heat treatment.

• Journal of Life Science
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• v.8 no.5
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• pp.473-478
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• 1998

The radical scavenging activity of the methanol extracts was in the order of doenjang〉 meju〉 soybean. The metha-nol extracts were further fractionated with dichloromethane, ethyl acetate, butanol and water in sequence. Among the solvent fractions of the methanol extracts, the ethyl acetate fraction demonstrated high levels of radical scave-nging activity. On the other hands, the nitrite scavenging activity of the methanol extrats was in the order of doen-jang〉soybean〉meju. All fractions from doenjang were exhibited the strong nitrite scavenging effect. Especially, $H_2O$, EtOAc and BuOH fractions with 6gmg/10$m\ell$ concentration exhibited much stronger nitrite scavenging effect than that of L-ascorbic acid. The ethyl acetate fraction showed remarkable antioxidant and nitrite scavenging effects compared with the other fractions obtained from soybean, meju and doenjang. The ethyl acetate fraction of doenjang was fur-ther purified by repeated chromoatograpic methods and isolated three compounds. There are identified as genistin, dai-dzein and genistein on the basis of spectral data.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.475-479
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• 1987

This survey was conducted to Investigate the NaCl contents of meals taken from common restaurants in Seoul area and further to estimate the total dietary intake of salt from the meals. The samples included Seoleung-tang (beef and rice soup)/Galbitang (beef-rib soup), Yeukkye-jang (spicy beef soup), Doenjangchigye-bab (boiled rice with soy paste stew), Bibim-bab (boiled rice with assorted mixtures) and Bibim-naengmyon (buck wheat vermicelli with assorted mixtures). The average content of NaCl for each sample was determined by saltmeter and its daily intake level was estimated. Doenjangchigye-bab was shown the highest concentration of NaCl Doen-jangchigye-bab was separated into drained residue and fluid, and the average NaCl content in the fluid was higher than that in the residue. In comparision of northern and southern region of Seoul divided by Han river, there was no significant difference in the content of NaCl. The average content of NaCl per meal was 10.6g, and from these data, the daily dietary intake of salt for adults was estimated to be 28.5g.

• Journal of Life Science
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• v.22 no.6
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• pp.823-827
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• 2012

A bacterial strain producing a fibrinolytic enzyme, subtilisin CP-1, was isolated from Doen-Jang, a Korean traditional fermentation food. Based on the analysis of gene sequence of 16S rRNA and biochemical analysis, the strain was identified as Bacillus sp. and named as Bacillus sp. CP-1. To investigate the effect of the medium on the production of fibrinolytic enzyme from Bacillus sp. CP-1, two commercial bacterial culture media, tryptic soy broth (TSB) and Luria-Bertani (LB), were applied to the cultivation of Bacillus sp. CP-1. The strain secreted only one proteolytic enzyme (subtilisin CP-1) in the culture broth. The molecular weight of subtilisin CP-1 was estimated to be 28 kDa. Subtilisin CP-1 was optimally active at pH 9.0 and $45^{\circ}C$, and exhibited high specificity for Meo-Suc-Arg-Pro-Tyr-pNA (S-2586), a synthetic chromogenic substrate for chymotrypsin. The first eight amino acid residues of the N-terminal sequence of the enzyme are AQSVPYGI; this sequence is identical to that of subtilisin NAT and E.