• Korean Journal of Plant Resources
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• v.19 no.6
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• pp.660-664
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• 2006

The aerial part of Siegesbeckia pubescens (Compositae) has been used to treat rheumatoid arthritis and hypertension in the Oriental medicine. This crude drug has been used without process (SP-0) or with three times-process of steaming and drying (SP-3) or the nine times of that process (SP-9). To search for the antinociceptive anti-inflammatory components from this crude drug, activity-directed fractionation was performed on this crude drug. Since the $CHCl_3$ extract was shown to have a more potent effect than other extracts, it was subjected to silica gel & ODS column chromatography to yield two diterpene compounds (1). Compound 1 was structurally identified as ent-16 (H, 17-hydroxykauran-19-oic acid, which were tentatively named siegeskaurolic acid A. A main diterpene, siegeskaurolic acid A was tested for the antiiflammatory antinociceptive effects using both hot plate- and writhing anti-nociceptive assays and carrageenan-induced anti-inflammatory assays in mice and rats. Pretreatment with siegeskaurolic acid A (20 and 30mg/kg) significantly reduced the stretching episodes, action time of mice and carrageenan-induced edema. These results support that siegeskaurolic acid is a main diterpene responsible for antinociceptive and antiiflammatory action of S. pubescens. In addition, the assays on SP-0, SP-3 and SP-9 produced the experimental results that SP-9 had more significant effects than other two crude drugs. These results suggest that the processing on the original plant may lead to the higher pharmacological effect.

• 한국환경농학회:학술대회논문집
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• 2011.07a
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• pp.468-468
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• 2011

• Food Science and Industry
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• v.49 no.2
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• pp.34-44
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• 2016

Given that fermented foods, such as kimchi and doenjang, are main food sources for high sodium intake in Korea, there have been needs to develop sodium-reduced kimchi and doenjang with the proper quality. However, small and medium sized business could not actively develop the sodium-reduced products due to lack of techniques and information as well as economical reasons. The most important aspects is to address food safety issues including microbial contaminations in sodium-reduced foods. Hurdle Technology, physical, biological, chemical control technique, would have to be preferentially considered to increase the hygiene safety standards in entire processing steps including raw materials, process water, manufacturing environments, and so on. Once the food hygiene level is stable, the next challenges are to improve the taste of the sodium reduced-products as well as to packaging and storage technologies. The development of a variety of sodium-reduced fermented foods would result in significant mitigation of sodium intake by Korean. This report provides the directions to develop sodium-reduced kimchi, doenjang or pickled food products for small and medium sized business, based on the technical consulting results of sodium reduction project supported by Ministry of Food and Drug Safety in 2015.

• Food Science and Industry
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• v.49 no.2
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• pp.8-17
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• 2016

Sodium is a component of salt and naturally taken in the process of taking in table salt. For food processing, salt is very important. In general, salt adds flavor and taste including a salty taste and rheologically, it plays an important role in forming tissues. Also, it helps in improving preservability of food by controling growth of microorganisms. But excessive intake of salt has been blamed for outbreak of high blood pressure, heart disease, stroke, osteoporosis, kidney stone, stomach cancer and others. For this reason, there are active efforts to reduce sodium of processed foods all around the world. In Korea, a guideline for sodium reduction in 27 items and 44 kinds of foods including confectionery was suggested as part of the 'processed food sodium reduction guideline development project', which has been conducted since 2012.

• The Journal of Korean Medical History
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• v.28 no.1
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• pp.81-92
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• 2015

Objectives : The purpose of this study is to analyze and identify the problems of current laws and regulations regarding preparation and processing of herbal medicines at hospitals of Korean Medicine. Possible solutions are proposed in the end Methods : Based on the status of hospitals of Korean Medicine and characteristics of Korean Medicine and Korean Medicine industry, I analyze the laws and regulations in regards to preparation and processing of herbal medicines and propose possible solutions. Results : Regulations for the agents, places, and cautions in respect of preparation and processing of herbal medicines are inadequate. Meanwhile, the definition of drug preparation in the Pharmaceutical Affairs Act does not apply to processing and preparation of herbal Medicines at hospitals of Korean Medicine, since herbal medicines accompanies chemical and physical change. Discussions & Conclusions : New regulations for on-site preparation at hospitals of Korean Medicine are necessary. Also, the definition for herbal medicines preparation, which states possible chemical and physical changes of herbal medicines, should be specified in Pharmaceutical Affairs Act.

• The Korean Journal of Physiology
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• v.28 no.1
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• pp.105-111
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• 1994

The present study was carried out to determine the effects of intracisternal administration of three doses of bombesin $(0.001,\;0.01\;and\;0.1\;{\mu}g)$ on afferent somatosensory transmission in single neurons of the spinal trigeminal nucleus of anesthetized rats. Lower doses $(0.001\;{\mu}g)$ of bombegin did not change the afferent sensory transmission. Medium doses $(0.01\;{\mu}g)$ of bombesin significantly (p p<0.01) facilitated afferent sensory transmission in the 6 to 30 min post-drug period, but higher doses $(0.1\;{\mu}g)$ inhibited responsiveness of spinal trigeminal neurons in the 16 to 35 min post-drug period. The results indicate that endogenous bombesin-like peptide present in the spinal trigeminal nucleus may participate in the processing of the somatosensory information arising from the face.

• Journal of Microbiology and Biotechnology
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• v.16 no.2
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• pp.291-294
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• 2006

Clostridium perfringens strains were isolated from swine diarrhea in Korea. Three out of nineteen (15.8%) isolates of C. perfringens were found to be enterotoxigenic by PCR analysis. PCR-based genotyping of the three enterotoxigenic isolates of C. perfringens revealed that they were types A, C and D, respectively. These results suggest that various types of enterotoxigenic C. perfringens can cause swine diarrhea, and that the presence of enterotoxigenic type A strain, known to be strongly associated with food poisoning, may cause public health problem in Korea.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.499-505
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• 2006

Clostridium botulinum spores are widely distributed in nature. Type A and proteolytic type B bacteria produce heat-resistant spores that are primarily involved in most of the food-borne botulism outbreaks associated with low-acid canned foods. Food-borne botulism results from the consumption of food in which C. botulinum has grown and produced neurotoxin. Growth and toxin production of type A and proteolytic type B in canned foods can be prevented by the use of thermal sterilization alone or in combination with salt and nitrite. The hazardousness of C. botulinum in low-acid canned foods can also be reduced by preventing post-process contamination and introducing hazard analysis and critical control point (HACCP) practices during production. Effectiveness of non-thermal technologies such as high pressure processing with elevated process temperatures on inactivation of spores of C. botulinum will be discussed.

• International Journal of Computer Science & Network Security
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• v.21 no.12spc
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• pp.409-414
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• 2021

Geographic Information Systems (GIS) is considered to be one of the most important technologies provided by the Internet in our era. GIS enables institutions and individuals to plan and make decisions in many fields. GIS assists in accessing new and updated information on planning process. GIS also enables determining distances such as length, width, area on a map, and allows analyzing and processing a large amount of data for the search of geographical characteristics of locations. This paper explains the concept of dispensing prescription through the specific code of drug on an electronic system using GIS technology. The proposed methodology aims to inform patients of all the prescriptions dispensed and to help individuals inquiring about prescription at the nearest pharmacy through GIS technology. This proposed methodology is considered significant in some cases, as the patient does not know price, specifications and pharmacy location where the drug required is available, thus increasing the time and effort cost that is spent searching for the prescription.

• Journal of Biosystems Engineering
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• v.41 no.2
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• pp.116-125
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• 2016

Background: Microfluidics is of considerable importance in food and agricultural industries. Microfluidics processes low volumes of fluids in channels with extremely small dimensions of tens of micrometers. It enables the miniaturization of analytical devices and reductions in cost and turnaround times. This allows automation, high-throughput analysis, and processing in food and agricultural applications. Purpose: This review aims to provide information on the applications of microfluidics in the agro-food sector to overcome limitations posed by conventional technologies. Results: Microfluidics contributes to medical diagnosis, biological analysis, drug discovery, chemical synthesis, biotechnology, gene sequencing, and ecology. Recently, the applications of microfluidics in food and agricultural industries have increased. A few examples of these applications include food safety analysis, food processing, and animal production. This study examines the fundamentals of microfluidics including fabrication, control, applications, and future trends of microfluidics in the agro-food sector. Conclusions: Future research efforts should focus on developing a small portable platform with modules for fluid handling, sample preparation, and signal detection electronics.