• 생약학회지
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• 제45권4호
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• pp.332-337
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• 2014

The Salvia plebeia R. which is the biennial plant belonging to the labiatae department, grows widely in Korea. This study was performed to evaluate the antioxidant activities and anti-allergic effects of Salvia plebeia R. leaves (SPLE) or roots (SPRE). Using ethanol extracts, both leaves and roots induced significant radical scavenging activity against DPPH and ABTS radicals in a dose dependent manner (p<0.05). Superoxide dismutase (SOD)-like activity of SPLE was significantly higher than that of SPRE at all concentrations. Treatment of the RBL-2H3 cells with SPLE and SPRE in vitro decreased ${\beta}$-Hexosaminidase release and significantly inhibited IgE-antigen complex-mediated IL-4 and TNF-${\alpha}$ mRNA expression in RBL-2H3 cells. These findings suggest that Salvia plebeia R. can protect or reduce allergic asthma through high antioxidant and anti-allergic reactions.

• 한국식품영양학회지
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• 제25권4호
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• pp.1092-1098
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• 2012

바닥소재에 따른 천일염의 향기성분은 네 가지 종류의 천일염에서는 4-methyl-2-pentanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, 2-hexanol, benzothiazole, 2,4-bis-(1,1-dimethylethyl)-phenol, 1,3,5-tri-tert-butyl benzene 등 케톤류, 알콜류 그리고 방향족 화합물류와 같은 공통된 향기성분이 검출되었다. 친환경소금으로 알려진 토판염, 일반적으로 알려져 있는 천일염인 PVC 장판염과 그리고 친환경소재의 PP 장판염의 차이를 구별할 수 있는 향기성분은 검출되지 않았으며, 신안군에서 생산된 천일염에서만 methyl isobutyl ketone 성분이 검출되어 생산지역에 따라 차이가 있었다. 편백나무에 보관했던 천일염의 향기성분은 오동나무와 소나무에 보관했던 천일염의 향기성분보다 다양한 종류가 검출되었으며, 이는 저장용기의 나무소재에 따라 천일염에 이행된 향기성분이 다르기 때문으로 생각된다. 이와 같이 독특한 향기성분을 천일염에 부여하는 것은 천일염 산업에 새로운 고부가가치를 창출할 수 있는 방법이라 판단되며, 소금 유통시장에서 적용가능성이 높은 연구가 수반되어야 할 것이다.

• 시스템엔지니어링학술지
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• 제15권2호
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• pp.98-107
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• 2019

The defense system development process is a process of developing various systems that perform functions in various functional areas such as battlefield awareness, command control, force application, and logistical support. In other words, the defense system development process is a process of developing many systems simultaneously in various functional areas. Various systems developed through this process should be interoperable so that they can be integrated and operated in a joint warfighting environment. To successfully implement this, the US Department of Defense uses the Joint Capability Integrated Development System(JCIDS) for the defense system development, and within this JCIDS processes the Capability Based Assessment(CBA) methodology as its core technology. This CBA methodology transforms the mission activity requirements to functional capability requirements logically and transforms the functional capability requirements to system requirements logically also. Smart City is a city that improves the convenience and quality of life of the citizen by integrates various systems that perform various functions of the city and smarties various functional systems with smart services by using IT technology. In other words, defense system development and smart city development have a common feature of the process of developing many systems simultaneously in various functional areas. In order to address the problem of having to develop many systems simultaneously in each functional area, it is important to logically transform the various mission scenarios into functions and logically transform the functions into systems. Therefore, a joint capability integrated development system and its core methodology, Capability Based Assessment(CBA), can be applied to smart city development. This paper proposes a method for performing a smart city concept design method using the capability based evaluation (CBA) method.

• 식품과학과 산업
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• 제51권2호
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• pp.157-164
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• 2018

Recently demand for safer and healthier food has augmented with advancements in health conditions. Food ingredients with yet to be known safety and functionality, are being investigated for their safety or detrimental effects. The Ministry of Food and Drug Safety has introduced "health functional food" by the "Health Functional Food Act" to evaluate bio-functional and safety properties of raw materials using standard methods including in-vitro and in-vivo testing before human consumption. Despite recent growth in net worth of domestic functional food market, most of the raw materials are not from local Korean industries with own research and development, and mostly terrestrial not marine resources. Geographically, Korea has access to diverse marine bio-resources that need to be managed and utilized sustainably. Recently, diverse novel physiologically active substances have been reported from marine organisms. Hence, the development of functional foods from marine bio-resources is considered as an inevitably important task.

• Journal of Dairy Science and Biotechnology
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• 제22권1호
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• pp.53-60
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• 2004

During the past decade, functional foods and nutraceuticals have emerged as a major consumer-driven trend, serving the desire of aging populations to exercise greater control over health, delaying aging, prevent disease and enhance well-being and performance. On a global basis, retail sales of functional food were worth an estimated USD 1,501 billion in 2001. The market for functional food in Korea has increased in the last three years above 10%. Especially value sales rose by over 30% between 1999 and 2001, and are worth around 12,000 billion won in 2001. To regulate functional food represented a rapidly growing market in Korea a new act 'Functional Health Food Act' was announced officially in 2002. The type of functional milk product in Korea market is conventional food containing various functional ingredient. To promote functional food market in milk product sector the introduction of functional and health claim should be taken into account in the future in Korea.

• Preventive Nutrition and Food Science
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• 제19권3호
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• pp.220-226
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• 2014

In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of the samples tested was between 3.38 g/100 g dry weight (DW) and 21.32 g/100 g DW in raw vegetables and between 29.36 g/100 g DW and 30.55 g/100 g DW in raw pulses. With HTHP, we observed significant decreases in the lysine and arginine contents of vegetables and the lysine, arginine, and cysteine contents of pulses. Moreover, the amino acid contents of blanched vegetables and steamed pulses were more similar than the amino acid contents of the HTHP vegetables and HTHP pulses. Interestingly, lysine, arginine, and cysteine were more sensitive to HTHP than the other amino acids. Partial Least Squares-Discriminate Analyses were also performed to discriminate the clusters and patterns of amino acids.

• Food Science and Biotechnology
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• 제18권3호
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• pp.793-798
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• 2009

The objectives of this present study were to compare the contents and determine optimum extraction conditions for the rosmarinic acid (RA) and caffeic acid (CA) from leaves of Korean Perilla frutescens varieties. RA and CA from leaves of cv. Bora, a breeding line of P. frutescens were isolated and elucidated using various spectroscopic data. On the basis of 2 phenolic acids, optimum extraction conditions were obtained by employing 50% EtOH for 60 min at $25^{\circ}C$. We reported for the first time on the contents of RA and CA from leaves of 32 Korean varieties. Among them, leaves of P. frutescens Brit. var. acuta Kudo I exhibited the highest RA content ($8.53{\pm}0.57$ mg/g) and CA content ($2.33{\pm}0.11$ mg/g) showed the highest in the P. frutescens Brit. var. viridis Makino. Interestingly, average RA content ($2.66{\pm}0.17$ mg/g) showed a markedly higher than that of CA ($1.98{\pm}0.16$ mg/g) in Korean varieties. These results suggest that concentrations of the RA and CA in P. frutescens leaves could be a key factor in the selection process of a high quality species.

• 생약학회지
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• 제47권2호
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• pp.158-164
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• 2016

This study was conducted to verify the potential of Allium hookeri to control blood glucose metabolism in diabetes model. We fed the experimental diets(ALE, ARE) supplemented with the extract of Allium hookeri leaf or root at 1% of diet to the diabetic mice (C57BLKS/J, db/db) for 8 weeks. Hetero and control mice were fed the control diet without any extract of Allium hookeri leaf or root. At 8th week of feeding the diets, we measured body weight, blood glucose, HbA1c, and plasma insulin levels and conducted an oral glucose tolerance test (OGTT) and staining insulin immunoreactive cells in islets of pancreas. ARE group treated with the root of A. hookeri showed significantly lower blood glucose levels than the Cont group at 120 min in the OGTT. However, HbA1c level was significantly reduced in both ALE and ARE groups, and higher serum insulin levels and increased density of insulin immunoreactive cells compared with the Cont group were found in these 2 groups. Based on these results, A. hookeri is considered to be effective in improving glucose tolerance by partially affecting insulin secretion and it may be used to prevent and treat diabetic disease.

• Journal of Dairy Science and Biotechnology
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• 제23권1호
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• pp.27-37
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• 2005

The development of functional foods started booming from several years ago in the world. The size of functional materials are in the range of micrometer level. This size can be much smaller into nanometer level to be more effective. We face some problems from the materials, such as flavor, taste, color, viscosity, etc. in functional materials. The problems can be solved by micro / nanoencapsulation technique. This paper showed some results of the research related on the technique for functional milks and dairy products. The nono / microcapsules are the form of liquid instead of solid. Coating materials used were fatty acid esters, and core materials were lactase, iron, ascorbic acid. isoflavone, and chitooligosaccharide. The ranges of capsules are from 100 nm to 200 ${\mu}$m. The sample milks added nano/microcapsules were homogeneous and prevented the defects of core materials. It was observed that nano / microcapsules in milk and dairy products were effective as functional material without defaults. It was indicated that targeted functional foods can be developed further in various foods by nanotechnology.

• 한국정보과학회논문지:소프트웨어및응용
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• 제33권7호
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• pp.615-623
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• 2006

비기능적 요구사항은 대상 시스템이 지원해야 할 기능적 요구사항의 속성 또는 품질 요구사항을 말하며, 소프트웨어의 품질 속성으로 반영된다. 이러한 비기능적 요구사항은 특히 성능과 관계된 부분의 설계를 결정하기 위한 중요한 기준으로 사용된다. 따라서 비기능적 요구사항은 소프트웨어 개발 생명주기 전반에 걸쳐 계속적으로 고려되고, 관리되어야 한다. 하지만 비기능적 요구사항의 모호성과 비가시적 특성으로 인해 도출 및 명세뿐만 아니라, 관리에도 어려움이 많다. 이에 본 논문에서는 NFR 그래프를 이용해 비기능적 요구사항에 가시성을 부여하고 비기능적 요구사항을 설계에 반영하여 비기능적 요구사항 관리의 효율성을 높이기 위한 비기능적 요구사항의 추적 기법을 제안한다. 비기능적 요구사항 개발 절차에 따라 지능형 조명 제어 시스템의 성능 요구사항 추적 방법을 사례연구로 수행하였으며, 이를 통해 종합적으로 비기능적 요구사항 관리의 효율을 높이고자 한다.