• 한국식품영양학회지
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• 제30권6호
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• pp.1268-1278
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• 2017

This study examined the characteristics of Sulgidduk with different amounts of apios powder (0, 10, 20, 30, and 40%). The moisture content of Sulgidduk significantly increased with the addition of apios powder. Also, the pH values of Sulgidduk significantly decreased with the addition of apios powder. The addition of apios powder in the Sulgidduk decreased the lightness (L) in Hunter's color value, but increased the redness (a) and yellowness (b). By increasing the quantity of apios powder, the hardness, gumminess, and chewiness of Sulgidduk decreased and its springiness increased. The addition of apios powder in the Sulgidduk increased the total polyphenol content and DPPH-radical-scavenging activity. In the sensory evaluation, the addition of 20, 30% apios powder had the best score in taste and overall preference. This study suggests that apios powder is an excellent ingredient for improving the sensory preference and functionality of Sulgidduk. The study also shows that it was the addition of 30% apios powder can be used to make functional Sulgidduk.

• 한국식품영양학회지
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• 제23권4호
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• pp.440-445
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• 2010

Effect of brine mineral water(BMW) on contact hypersensitivity reaction(CHR) was estimated using trimellitic anhydride (TMA) induced CHR in the mouse. BMW exhibited potent inhibitory activity on TMA induced CHR. BMW treatment suppressed the ear swelling, and attenuated hyper-activated lymph nodes stimulated by TMA challenge, thereby reduced their weight. The immunological index was analyzed after BMW administration in CHR. The level of serum IgE was significantly down regulated after BMW treatment. Furthermore, BMW showed inhibitory property of cytokine production. BMW treatment suppressed not only Th2 type cytokine, IL-4 but also pro-inflammatory cytokines such as TNF-${\alpha}$ and IL-6. From the histological analysis, the inflammatory context appeared by atopic dermatitis lesion after challenging with TMA are diminished by BMW treatment. Our results suggest that BMW may attenuate the development of CHR, and can be available for functional ingredient.

• 대한영양사협회학술지
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• 제16권4호
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• pp.341-352
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• 2010

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.

• Carbon letters
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• 제11권3호
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• pp.211-215
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• 2010

Multi-walled carbon nanotube (MWCNT)/poly(vinyl alcohol) (PVA) nanocomposite hydrogels were prepared by freezingthawing method for the electro-responsive transdermal drug delivery. MWCNTs were used as the functional ingredient to improve both mechanical and electrical properties of MWCNT/PVA nanocomposite hydrogels. The morphology of nanocomposites revealed the uniform distribution of MWCNTs and the good interfacial contact. The compression moduli of hydrogel matrices increased greatly from 40 to 1500 kPa by forming MWCNT/PVA nanocomposites. The swelling ratio of MWCNT/PVA nanocomposites decreased as the content of MWCNTs increased under no electric voltage applied. However, the swelling ratio of MWCNT/PVA nanocomposites increased as the content of MWCNTs increased under electric voltage applied and the applied electric voltage increased. The drug was released in the electro-responsive manner through the skin due to the electro-sensitive swelling characteristics of MWCNT/PVA nanocomposite hydrogels.

• Fisheries and Aquatic Sciences
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• 제14권2호
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• pp.79-88
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• 2011

The sea tangle, Laminaria japonica has long been used in Korea as a folk remedy to promote health. Gamma-amino butyric acid-enriched (5.56% of dry weight) sea tangle was obtained by fermentation with Lactobacillus brevis BJ-20 (FLJ). A suppressive effect of FLJ on carbon tetrachloride-induced hepatotoxicity has been shown previously. Alcohol administration to Sprague-Dawley rats leads to hepatotoxicity, as demonstrated by heightened levels of hepatic marker enzymes as well as increases in both the number and volume of lipid droplets as fatty liver progresses. However, FLJ attenuated alcohol-induced hepatotoxicity and the accumulation of lipid droplets following ethanol administration. Additionally, FLJ increased the activities and transcript levels of major alcoholmetabolizing enzymes, such as alcohol dehydrogenase and aldehyde dehydrogenase, and reduced blood concentrations of alcohol and acetaldehyde. These data suggest that FLJ protects against alcohol-induced hepatotoxicity and that FLJ could be used as an ingredient in functional foods to ameliorate the effects of excessive alcohol consumption.

• 한국수산과학회지
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• 제49권2호
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• pp.131-136
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• 2016

Marine organisms are sources of many bioactive compounds, such as essential fatty acids, essential amino acids, vitamins, and minerals, making them useful candidates for the production of safe bioactive substances. They also synthesize glutamic acid, which can be used to produce γ-aminobutyric acid (GABA), the major inhibitory neurotransmitter in the central nervous system (CNS), via fermentation with Lactobacillus brevis BJ-20. This study investigated the degree to which fermented sea tangle (FST) inhibits enzymes such as acetylcholine esterase (AChE) and prolyl endopeptidase (PEP) and affects memory of normal mice using the T-maze test. FST inhibited more than 90% of AChE at 1 mg/mL and 50% of PEP at 8 mg/mL. Oral FST (100 mg/kg) significantly improved performance of normal mice on the T-maze. Therefore, sea tangle fermented with L. brevis BJ20 effectively contributes to memory improvement and might be a useful functional food ingredient.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.458-467
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• 2006

This study was carried out to determine the functional works and basic ingredients of Sagoonja-Tang on white pan bread. The -experimental groups consisted of 6% mixtures of five(Ed- confirm the number) kinds powders, : B1 for Sagoonja-Tang powder, B2 for Panax ginseng, B3 for Poria cocos, Koidz, B4 for Atractylodes macrocephala, and B5 for Glycyrrhiza uralensis Fisch. The volume of white pan bread somewhat decreased after adding the ingredients, and the volume differences in order from highest to lowest, were white pan bread control>B2>B3>B4>B1>B5. For white pan bread, pH of control, B3, and B5 decreased on the 2nd day during storage, but increased on the 4th and 7th days. In the texture analyses of white pan bread, B4 and B5 showed a higher degree of hardness than that of control, while B2, and B3 were the lowest. In sensory test, the overall acceptability of regular white pan bread in order from highest to lowest was control>B3>B2>B1 ${\cdot}$ B5>B4.

• 동아시아식생활학회지
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• 제19권5호
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• pp.659-667
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• 2009

The primary object of this study was to examine both preferences in a variety of foods and snacks and the eating habits among young children (aged 13 months through 50 months old). In addition, this study examined whether there would be significant differences in the preferences and eating habits by of young children of different ages and gender of young children. This study included 193 infants (85 boys, 108 girls) of aged 13 through 50 months of old who were enrolled in early childhood education and care settings in Seoul and Gyunggi Province. The information regarding food and snack preferences among young children were gathered through surveys filled out by their mothers and the children's overall eating habits were assessed by their teachers. The main results of this study were as follows. Overall, there were some patterns in eating bere asss and food preferences in foods and snacks among young children. There were no significant differences in both eating bere asss and food preferences by gender of young children. But, however, there were significant differences in food (p<0.001) and snack preferences (p<0.001) by of children of different ages of young children.

• Journal of Plant Biotechnology
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• 제36권3호
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• pp.294-300
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• 2009

Activation tagging that uses T-DNA vectors containing multimerized transcriptional enhancers from the cauliflower mosaic virus (CaMV) 35S gene is a powerful tool to determine gene function in plants. This approach has been successfully applied in screening various types of mutations and cloning the corresponding genes. We generated an activation tagged hairy root pool of ginseng (Panax ginseng C.A. Meyer) in an attempt to isolate genes involved in the biosynthetic pathway of ginsenoside (triterpene saponin), which is known as the major active ingredient of the root. Quantitative and qualitative variation of ginsenoside in activation tagged hairy root lines were profiled using LC/MS. Metabolic profiling data enabled selection of a specific hairy root line which accumulated ginsenoside at a higher level than other lines. The relative expression level of several genes of triterpene biosynthetic pathway in the selected hairy root line was determined by real time RT-PCR. Overall results suggest that the activation tagged ginseng hairy root system described in this study would be useful in isolating genes involved in a complex metabolic pathway from genetically intractable plant species by metabolic profiling.

• Preventive Nutrition and Food Science
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• 제13권4호
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• pp.340-347
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• 2008

This study was conducted to develop a recipe for a nutritional cookie with lotus root powder that had the optimal composition of ingredients and texture resulting in high preference by all age groups. Wheat flour was partially substituted with lotus root powder to reduce its content. Response Surface Methodology was used to analyze the measured results, which showed 16 experimental points including 2 replicates for lotus root powder, sugar and butter. The compositional and functional properties were measured, and these values were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final mixture product. The sensory evaluation results showed significant values in color (p<0.01), texture (p<0.05) and overall quality (p<0.05). As a result, the optimal sensory ratio was determined to be 22.59 g of lotus root powder, and 53.08 g of sugar for every 120 g of butter.