• Fisheries and Aquatic Sciences
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• 제8권4호
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• pp.195-200
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• 2005

This study optimized the mixing ratios of seafood sauce with blue crab for maximal sensory attributes using a response surface methodology with central composite design. It evaluated sensory appeal, nutritional value, and some rheological properties. The optimal formulation appeared to be 252 g of tomato paste, 78 g of chopped garlic, and 519 g of blue crab block; this ratio resulted in a predicted sensory score of 5.7 (on a 7-point scale) for overall acceptability. Addition of blue crab block increased moisture, ash, and protein contents in various sauces, but fat contents were similar in every sauce. Major free amino acids such as glutamic acid, phospho serine, asparagine, and arginine composed about $60\%$ of the total amino acid content. Standard and optimized sauces were red and light yellow, and those color values were significantly higher than in American-style sauces. Optimal viscosity was half the value of American-style sauces; more blue crab block added to the sauce resulted in lower viscosity. Adding this sauce to seafood dishes will likely aid development of flavoring substances.

• Journal of Microbiology and Biotechnology
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• 제29권6호
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• pp.839-844
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• 2019

Anthranilate derivatives have been used as flavoring and fragrant agents for a long time. Recently, these compounds are gaining attention due to new biological functions including antinociceptive and analgesic activities. Three anthranilate derivatives, N-methylanthranilate, methyl anthranilate, and methyl N-methylanthranilate were synthesized using metabolically engineered stains of Escherichia coli. NMT encoding N-methyltransferase from Ruta graveolens, AMAT encoding anthraniloyl-coenzyme A (CoA):methanol acyltransferase from Vitis labrusca, and pqsA encoding anthranilate coenzyme A ligase from Pseudomonas aeruginosa were cloned and E. coli strains harboring these genes were used to synthesize the three desired compounds. E. coli mutants (metJ, trpD, tyrR mutants), which provide more anthranilate and/or S-adenosyl methionine, were used to increase the production of the synthesized compounds. MS/MS analysis was used to determine the structure of the products. Approximately, $185.3{\mu}M$ N-methylanthranilate and $95.2{\mu}M$ methyl N-methylanthranilate were synthesized. This is the first report about the synthesis of anthranilate derivatives in E. coli.

• 대한화학회지
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• 제30권5호
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• pp.483-487
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• 1986

방향을 지니는 천연물인 베타다마스콘(I)을 2,2,6-트리메틸시클로헥산온(II)으로부터 출발하여 합성하였다. 아세틸렌의 THF포화용액을 2차 부틸리튬으로 처리하여 얻은 모노아세틸화 음이온을 -78${\circ}C$에서 (II)와 반응시켜 에틴일하고, 이 때 생긴 에틴일카르비놀(III)을 옥살산 또는 포름산과 함께 끓여서 이성질화시켜 일종의 아세틸시클로헥산(IV)을 얻었다. (IV)를 2차 부틸리튬으로 처리하여 생성되는 엔올화 음이온을 잘 건조시킨 아세트알데히드와 반응시켜서 생성되는 베타히드록시케톤(V)을 파라톨루엔술폰산으로 탈수하여 트란스-2,2,6-트리메틸-1-크로톤일-1시글로 헥센, 즉 다마스콘(I)을 합성하였다.

• International Journal of Oral Biology
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• 제39권3호
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• pp.159-167
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• 2014

Curcumin is a widely used flavoring agent in food, and it has been reported to inhibit cell growth, to induce apoptosis, and to have antitumor activity in many cancers. Cisplatin is one of the most potent known anticancer agents and shows significant clinical activity against a variety of solid tumors. This study was undertaken to investigate the synergistic apoptotic effects of co-treatment with curcumin and cisplatin on human tongue SCC25 cells. To investigate whether the co-treatment efficiently reduced the viability of the SCC25 cells compared with the two treatments separately, an MTT assay was conducted. The induction and the augmentation of apoptosis were confirmed by DNA electrophoresis, Hoechst staining, and an analysis of DNA hypoploidy. Western blot, MMP and immunofluorescence tests were also performed to evaluate the expression levels and the translocation of apoptosis-related proteins following the co-treatment. In this study, following the co-treatment with curcumin and cisplatin, the SCC25 cells showed several forms of apoptotic manifestation, such as nuclear condensation, DNA fragmentation, reduction of MMP, increased levels of Bax, decreased levels of Bcl-2, and decreased DNA content. In addition, they showed a release of cytochrome c into the cytosol, translocation of AIF and DFF40 (CAD) to the nuclei, and activation of caspase-7, caspase-3, PARP, and DFF45 (ICAD). In contrast, separate treatments of $5{\mu}M$ of curcumin or $4{\mu}g/ml$ of cisplatin, for 24 hours, did not induce apoptosis. Therefore, our data suggest that combination therapy with curcumin and cisplatin could be considered as a novel therapeutic strategy for human oral squamous cell carcinoma.

• 한국식품조리과학회지
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• 제11권4호
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• pp.342-350
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• 1995

The purpose of this study was to improve and hand down traditional dining habits. Questionnaires were distributed to rural house wives in Kangwon-do. The results were as follows; 1. 30.8％ of the respondents was 40 to 49 years old. 35.2％ of their education was primary school. 49.5％ of them had husbands and children. 44.2％ of them had 3 to 4 family members. 26.9％ of them earned 8 to 11 millon won yearly. 2. Their housing environment showed that 52.5％ of housing was a Korean traditional house or Hanok. 72.1％ of kitchen was a stand-up one. 66％ of fuel was oil. 3. 99.3％ of the respondents had refrigerators. 66.3％ electronic range, 95.9％ electronic rice cooker, 97.2％ gas range, 59.6％ mixer, 62％ electronic fry pan respectively. 4. 73.5％ of the respondents got information about Korean traditional food from seniors or friends. 36.6％ of them learned new recipe from TV, newspapers and magazines. 43.3％ of them thought their concern about meals was average. 48.4％ of them paid much attention to prepare meals for themselves. 52.7％ of them spent a half to one hour for preparing dinner. 48.3% of them ate processed foodstaffs often. 31.5％ of them dined out once every two or three months. 5. 79.5％ of them had rice for breakfast, 74.5％ for lunch, and 98.4％ for dinner respectively. 96.2％ of the respondents made Kimchi and 55％ among them had two kinds of Kimchi. 91.1％ of them had two to three kinds of dishes except Kimchi for breakfast. 68％ of them used a synthetic flavoring. 6. 16.2％ of the respondents ate beef once a week, 40％ pork, 23％ chicken, 3％ dog meat respectively. 37％ of them ate mackerel pike, 25.5％ mackerel once a week, 11.6％ hairtail, 25.5％ mackerel pike, 25.6％ yeemunshu, 13.7％ tuna respectively. Freshwater fishes such as mudfish, trout and Israel carp were their favorite onces.

• Journal of Nutrition and Health
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• 제30권1호
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• pp.75-83
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• 1997

Knowledge and attitudes on current selection of fats and oils were surveyed among college students and USDA extension off campus faculties. The objective of this survey was to obtain information about the nutrition knowledge and attitudes toward fats and to assess relationships between the nutrition knowledge, general attitudes toward dietary fats, and specific attitudes toward the eating of certain foods. The attitudes toward and nutrition knowledge of dietary fat sections consisted of 22 and 39 statements respectively. Avoiding red meat and eggs and avoiding fats as a flavoring were attitudes whose maintenance may require special, long-term intervention strategies. Replacing high-fat foods with low-fat foods, modification(cutting fat off any meat) and substitution were easily adopted and maintained low-fat habit. The responses to wanting to lose some weight and feeling better if increasing exercise were favorable. The attitudes toward the possible relationships between fat consumption and health were favorable. Respondents on the nutrition knowledge test attained a mean score of 129.69 and a median score of 127 our of the highest possible score of 200. Extension off campus faculties, nutrition majoring/majored subjects, and over 41-year-olds tended to have more favorable general attitudes and specific attitudes toward the consumption of certain foods and higher knowledge. Senior students had more negative general attitudes and specific attitudes, and college graduates and graduate students had more nutrition knowledge. Nutrition know-ledge was related to general attitudes toward dietary fats, but not to more specific attitudes toward the eating of certain foods. Nutrition education will not be effective in modifying the intake of dietary fats in the population because nutrition knowledge related to general attitudes toward dietary fats and general nutrition practice but not the eating of certain foods.

• Asian Pacific Journal of Cancer Prevention
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• 제13권4호
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• pp.1115-1118
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• 2012

Diallyl sulfide (DAS), a flavoring compound derived from garlic, is considered to have cancer chemopreventive potential in experimental animals and humans. This study was designated to examine possible chemopreventive effects of DAS on colon carcinogenesis using genetically engineered transgenic $Apc^{Min/+}$ mice, a well-established animal model for familial adenomatous polyposis (FAP) and sporadic colorectal cancer. Male C57BL/6J-$Apc^{Min/+}$ mice were divided into three groups. Animals of group 1 were placed on the basal diet (AIN-76A) as non-treated controls. Animals of groups 2 and 3 were given DAS-containing diets (in doses of 100 and 300 ppm, respectively). All mice were sacrificed at the end of week 10 of the experiment. Histopathological investigation revealed that the incidence of colonic polyps was decreased dose-dependently by 19% (13/16) in group 2 and by 32% (13/20) in group 3 compared to the 100% incidence (10/10) in group 1. The multiplicity of colonic polyps per mouse was also slightly decreased by DAS treatment ($1.88{\pm}0.35$ in group 2 and $1.63{\pm}0.36$ in group 3) compared to $2.00{\pm}0.39$ in group 1. On the other hand, there were no significant differences in the numbers of total polyps per mouse in the small intestine between the groups. Taken together, we suggest that DAS may exert promising inhibitory effects on colon carcinogenesis in the transgenic $Apc^{Min/+}$ mice.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.255-255
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• 2017

Sesame has been consumed for centuries as flavoring ingredient in eastern Asian countries, especially Korea. Sesame seeds have been used as health food for traditional medicine to prevent disease in Asian countries for several thousand years. Sesame seed has higher oil content (around 50%) than most of the known oilseeds. Sesame oil is rich in monounsaturated and polyunsaturated fatty acids. Extraction of sesame has developed significantly over the years. The mechanical method was an early means of separation which was physical pressure to squeeze the oil out. Nowadays, solvent extraction becomes the commonly used commercial technique to recover oil from oilseeds. In this study, we investigated extraction efficiency and quality of oil affected by cultivars and extraction methods of sesame seed. Different variables were investigated; roasting temperature ($170{\sim}220^{\circ}C$), extraction methods (solvent and physical pressure), forced ventilation system and cultivars. The Contents of B(a)P in sesame oil after roasting at $170{\sim}220^{\circ}C$ were 0.30~2.53 ppm. When we introduced forced ventilation system during roasting, B(a)P Contents were decreased up to 36%. The Oil extraction efficiency on sesame seed was statistically depending on the cultivars and extraction methods. The oil extraction yields of solvent and physical pressure extraction were 56.3% and 44.6%, respectively. Many of sesame cultivars and genetic resources are linolenic acid content of less than 0.5%. The results supported that we have developed a safe and high quality sesame oil processing methods for small and medium-sized companies.

• 한국식품영양학회지
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• 제13권6호
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• pp.521-528
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• 2000

분말 다시마로부터 정미성분의 효과적인 추출방법과 분말 조미료의 제조 조건을 검토한 결과를 요약하면 다음과 같다. 다시마에 함유된 정미성분의 추출은 열수 추출이나 효소분해 법보다 70% ethyl alcohol 처리가 효과적이었으며, 분말제품의 수율을 높이기 위해서는 잔사를 다시 열수 추출시키는 것이 효과적이었다. 다시마 분말에 70% ethyl alcohol을 5배량 가하여 $25^{\circ}C$에서 1시간 추출하고 여과한 잔사에 다시 물을 15배 가하여 7$0^{\circ}C$에서 3시간 동안 추출하였을 때 고형물의 농도는 14.9%였다. 다시마 분말조미료는 ethyl alcohol 추출액을 막으로 통과시켜 분자량 5,000 dal-ton이하 범위로 분획한 액을 진공동결건조하여 제품으로 하였다. 다시마 분말조미료 제품의 조성 중 탄수화물 함량이 64.9%로 가장 높게 나타났고, 총질소량 및 아미노질소량은 3.7% 및 2.1%로 나타나 총질소량에 대한 아미노질소량의 비율은 56.8%이었다. 그리고 상대습도 0.88에서의 흡습성은 8.4%, 용해성은 98.3%, 건조수율은 14.7%였다.

• 한국식품조리과학회지
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• 제6권4호통권13호
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• pp.99-109
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• 1990

The following, Chung, Am, Chun, Seo, Rok, Shin, Oh, Cho, Po, listed in [Che Min Yo Sul] are as follows; 1. Chung means polutry and meat like pork and beef cooked with Ja. Am is flavoring meat in a seasoned broth, which is seasoned with Yeom Shi, green onion and pepper. Chun is stir-fryed fish, beef or pork in a small amount of broth and Apchunbup, a kind of Chun, is stir-fryed with Yeom Shi Juice. 2. Cheo, Rok stands for boiled meat pickled in vinegar. 3. There are twenty kinds of Chuk, which is broiled polutry, fish, shellfish and meat like pork and beef together with vegetables and spices. 4. Shin, Oh, Po, are a type of meat preservation method by using Nurook, salt, alchol or broiling it in Bong Chuk way and then preserving it.