• The Korean Journal of Food & Health Convergence
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• v.10 no.2
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• pp.13-17
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• 2024

Oxygen is necessary to sustain life, but reactive oxygen species (ROS) produced by oxygen metabolism can cause mutations and toxicity. ROS can damage cellular macromolecules, leading to oxidative stress, which can accelerate cell death and aging. ROS generated in food affect the taste, color, and aroma of food, and high levels of ROS in meat can cause spoilage. Superoxide dismutase (SOD) plays an important role in scavenging ROS in food and reducing their toxicity to organisms. SOD exerts its antioxidant effect by catalyzing the breakdown of O₂-• to H₂O₂. As a natural antioxidant, SOD has the ability to regenerate and maintain its activity over a long period of time without depletion, unlike chemical antioxidants that may have side effects or stability issues. This antioxidant effect of SOD has great potential in a variety of industries, and in the food industry it can be utilized to improve product quality and provide safe and healthy products to consumers. By disrupting the SOD2 and SOD3 genes in Candida albicans, we studied the effects of SOD2 and SOD3 genes on the antioxidant system, suggesting its potential as a natural antioxidant.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.577-584
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• 2015

This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase in pre-rigor salting level led to the formation of high ultimate pH of chicken breast muscles at post-mortem 24 h. The addition of minimum of 2% NaCl significantly improved water holding capacity, cooking loss, protein solubility, and hardness when compared to the non-salting chicken breast muscle (p<0.05). On the other hand, the increase in pre-rigor salting level caused the inhibition of myofibrillar protein degradation and the acceleration of lipid oxidation. However, the difference in NaCl concentration between 3% and 4% had no great differences in the results of physicochemical and textural properties due to pre-rigor salting effects (p>0.05). Therefore, our study certified the pre-rigor salting effect of chicken breast muscle salted with 2% NaCl when compared to post-rigor muscle salted with equal NaCl concentration, and suggests that the 2% NaCl concentration is minimally required to ensure the definite pre-rigor salting effect on chicken breast muscle.

• Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.13-18
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• 2014

Sleep is vital to maintain health and well-being; however, insomnia is currently a widespread health complaint worldwide. In particular, caffeine, a psychoactive component of coffee, tea, and caffeine beverages may lead to sleep disorders such as insomnia. In this study, our primary objective was to investigate the inhibitory effect of high-purity phlorotannin preparation (HP-PRT) on caffeine-induced wakefulness. The sleep test of pentobarbital-induced mice was used as an in vivo animal model. Caffeine (50 and 100 mg/kg) showed significant arousal effects (an increase in sleep latency and a decrease in sleep duration). Co-administration of caffeine (50 mg/kg) and the sedative-hypnotic diazepam (DZP, 1 mg/kg) did not result in similar arousal activity. HP-PRT (500 mg/kg) also inhibited caffeine-induced wakefulness. Our results suggest that HP-PRT would be a useful additive for developing coffee products without the arousal effect.

• Preventive Nutrition and Food Science
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• v.10 no.2
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• pp.130-133
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• 2005

The growth inhibitiory effect of chaff vinegar against various food-borne pathogenic bacteria was evaluated. Bacterial growth was evaluated in chaff vinegar at concentrations of 15, 30, 50, 65, 80, and $100\%$ using the paper disc diffusion method and 0.5, 1.0, 1.5, 1.8, 2.0, 2.2 and $2.5\%$ in broth. In the paper disc diffusion assay, chaff vinegar showed a clear zone on both the Gram-positive bacteria; Listeria monocytogenes, Staphylococcus aureus and Gram-negative bacteria; Escherichia coli O157:H7, Salmonella Typhimurium, and Vibrio parahaemolyticus. Chaff vinegar exhibited the greatest growth inhibition for V. parahaemolyticus. The bactericidal effect of chaff vinegar on the E. coli O157:H7 was tested at concentrations ranging from 0.5 to $2.5\%$ (v/v) in the LB broth media. Chaff vinegar retarded the lag phase time of the growth curve in proportion in a concentration-dependent manner. Chaff vinegar at $2.5\%$ completely inhibited the growth of E. coli O157:H7.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.250-256
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• 2005

To investigate the effect of bovine colostral whey fractions on in vitro proliferation of mouse splenocytes, polypeptide fractions were separated from acid whey into 3 fractions depending on molecular weight by ultrafiltration: Fraction I, which contains the polypeptide larger than 10,000 Da, Fraction n, which contains the polypeptide ranging from 1,000 Da to 10,000 Da and Fraction III, which contains the polypeptide smaller than 1,000 Da. Fraction II showed the highest proliferative effect of mouse splenocytes among the colostral whey fractions and this proliferative activity increased in dose dependent manner. Unheated Fraction II and Fraction III showed significantly (p<0.01) higher proliferative effects than others but heated Fraction II showed the highest enhancing effect of mouse splenocyte among heated whey fractions (p<0.01). The supplementation of Fraction II and Fraction m showed greater proliferative effect of mouse splenocytes stimulated by concanavalin A (Con A) than that of whole whey or Fraction L Proliferative effect of mouse splenocytes stimulated by phytohemagglutinin (PHA) was the highest when Fraction II was supplemented Proliferative effect of the colostral whey fractions on mouse splenocytes by stimulation of lipopolysaccharide (LPS) was markedly enhanced by supplementation of Fraction II and Fraction m compared with whole whey and Fraction L It was estimated that colostral whey fraction containing IGF-I positively affected proliferation of mouse splenocyte.

• Proceedings of the Korean Society of Veterinary Pathology Conference
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• 2000.09a
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• pp.26-26
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• 2000

The consumption of cruciferous vegetables such as cabbage and broccoli have been shown to have a chemopreventive effect in human and in experimental animals. Indole-3-carbinol (I3C), one component of cruciferous vegetables, has been shown to exert its chemopreventive effect in liver, colon and mammary tissue before or concurrent exposure of carcinogen, but in some reports, there have been several evidence that consumption of I3C after carcinogen treatment induced tumor promotion in some tissues. There have been no reports about the effect of I3C after carcinogen exposure in N-Nitroso-N-methylurea (MNU)-induced mammary tumor model of rats. (omitted)

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.518-524
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• 2009

This study was conducted to investigate the effects of fast food customer's perceived risks on risk reduction behavior, attitude and purchase intention. A total of 268 usable surveys were collected using a stratified random sampling method. Descriptive analysis and factor analysis was then conducted using SPSS 12.0, and a Cronbach's $\alpha$ was generated to estimate the internal consistency of the survey items. Multiple regression analysis was used to evaluate the relationships among variables. The results indicated that fast food safety and monetary risks had a negative effect on customer feelings and satisfaction with fast food, which had a positive effect on buying purpose and recommendation purpose. Conversely, obesity and monetary risks only had a negative effect on buying purpose. An improved menu more effectively reduced the risk perceived by the fast-food customers than an improved image.

• Human Ecology Research
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• v.54 no.1
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• pp.69-81
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• 2016

Consumer anxiety about food safety is increasing, and the ability to make an accurate assessment is inadequate due to the lack of food safety information. This research focuses on relations among main variables, such as food hazard awareness, food apprehension, food safety information awareness, and food safety management system evaluation. In addition, to the moderating effects of food safety information awareness between food hazards awareness, food apprehension, and food safety management system evaluation. First, food hazards awareness and apprehension was slightly higher than the average level, also there was a significant difference in food hazard apprehension according to food hazard awareness. However, the level of food safety information was not high, meaning consumers were not as well informed as expected. We divided food safety management system evaluation into awareness and practice, subsequently, the results of both were at a low level. Food safety information awareness' moderating effect was also confirmed. Consumer organizations and the government need to provide specific and correct information to Korean consumers, that also implement a wide range of consumer education related policies.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.561-573
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• 2005

This research is to examine the structural relationships between transformational/transactional leadership, empowerment, relationship quality, and organizational commitment in Chinese restaurant context. In order to empirically investigate the proposed model, the data were collected from 188 respondents randomly selected from among the managers who work in 188 Chinese restaurants in Seoul and Kyonggi-do, which registered in Korean Food Central Association, korean foodservice management Association, Menupan.com We choose to limit our investigation to luxury Chinese restaurants where the average check is above 12,000 won. The survey was executed during two-week period in the autumn of 2004. The findings and discussion are as follows: First, intellectual stimulus behavior of transformational leadership had a positive effect on empowerment. Second, contingent reward leadership had a positive effect on empowerment. Third, empowerment had a positive effect on affective organizational commitment. Fourth, empower had a negative effect on continuous organizational commitment. Fifth, intellectural stimulus behavior of transformation leadership had a positive effect on affective organizational commitment indirectly and had a negative effect on continuous organizational commitment indirectly through mediating role of empowerment. Finally, contingent reward leadership had a positive effect on affective organizational commitment indirectly and had a negative effect on continuous organizational commitment indirectly through mediating role of empowerment. At the end of this paper, managerial implications, discussions, and limitations and future research directions are presented.

• Archives of Pharmacal Research
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• v.8 no.3
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• pp.177-186
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• 1985

Effect of food on the absorption characteristics of oral rifampicin was studied in the fasted rats. Rifampicin dissolved in a new cosolvent was also injected to the rats intravenously, and the pharmacokinetic analysis was performed to explain the effect of food on the gastrointestinal absorption of rifampicin. Rifampicin was absorbed rapidly and completely in the fasting state. Food had a profound effect on the gastrointestinal absorption of rifampicin, i. e., bioavailability and the extent of absorption were decreased to less than one-third of the fasting state in the postprandial state. Food seemed to imhibit the absorption and reabsorption of rifampicin in the gastrointestinal tract, but not the absorption rate constant. Hepatobiliary excretion seemed to be the major route of elimination, since the renal clearance accounted for only 8 % of the systemic clearance. Nevertheless, first-pass effect was negligibly small and most of rifampicin absorbed could reach systemic circulation. Serum concentration change of oral rifampicin on multiple dosing differed markedly in the fasting and postprandial state, which suggested the need of careful adjustment of dosage regimen in both states.