• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1058-1063
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• 2015

The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient into bakery products was investigated using a cookie model system. BSP was incorporated into cookies at different content: 0%, 2%, 4%, 6%, and 8% (w/w) based on the total weight of wheat flour. The spread ratio and loss rate of cookies increased significantly with increasing levels of BSP (P<0.05). All color characteristics, including lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$), decreased with a higher amount of BSP. Use of BSP significantly reduced the hardness of cookies (P<0.05), but no significant differences were found between the control and 2%, 4%, and 6% samples (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05). The consumer acceptance test indicated that addition of BSP up to 4% had a favorable effect on consumer preferences. Overall, cookies containing 4% BSP will add the advantage of the functional properties of BSP maintaining the consumer acceptability.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.4
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• pp.313-322
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• 2013

Ultraviolet irradiation in the cells and skin produces reactive oxygen species (ROS), which induces the synthesis of matrix metalloproteinases (MMPs) causing skin photoaging. Using the human dermal fibroblast (HDF), we investigated the antioxidative and anti-aging effects of the extracts from Talinum paniculatum. Talinum paniculatum leaf and stem extracts (LSE) showed free radical scavenging effect by 98.45% at 500 ${\mu}g/mL$ and superoxide radical scavenging effect by 97.01% at 500 ${\mu}g/mL$ in the xanthine/xanthine oxidase system. The photoprotective potential of LSE was tested in HDF exposed to ultraviolet irradiation. It was revealed that LSE had an inhibitory effect on MMP-1 expression in UVA-irradiated HDF without any significant cytotoxicity. The treatment of UVA-irradiated HDF with LSE resulted in dose-dependent decreases in the expression levels of MMP-1 mRNA and protein. Also, UVB-induced cytotoxicity and cell death were effectively suppressed by treatment of LSE. Additionally, the senescence-associated ${\beta}$- galactosidase (SA-${\beta}$-gal) activity was decreased in the presence of LSE. These results suggest that Talinum paniculatum leaf and stem extracts (LSE) may have anti-aging effects and can be used as new functional materials against oxidative stress-mediated skin damages.

• Archives of Pharmacal Research
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• v.23 no.4
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• pp.353-359
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• 2000

${\alpha}_2$-Adrenoceptor antagonists, which can enhance synaptic norepinephrine levels by blocking feedback inhibition processes, are potentially useful in the treatment of disease states such. as depression, memory impairment, impotence and sexual dysfunction. (10bS)-1,2,3,5,6,10b-Hexahydropyrrolo[2,1-a]isoquinoline oxalate (YSL-3S) was evaluated in several in vitro biological tests to establish its pharmacological profile of activities as an ${\alpha}_2$-adrenoceptor antagonist. Saturation binding assay revealed that$^{3}[H]$rauwolscine bound to the $\alpha$$_2$-adrenoceptors with a Kd value of 6.3$\pm$0.5 nM and a Bmax value of 25l$\pm$39 fmol/mg protein in rat cortical synaptic membranes. Competitive binding assay showed that YSL-3S inhibited the binding of$^3[H]$rauwolscine (1 nM) in a concentration-dependent manner with a Ki value of 98.2$\pm$12.1 nM while it did not inhibit the binding of [$^3$H]cytisine (1.25 nM) to neuronal nicotinic cholinergic receptors. The Ki values of yohimbine, clonidine and norepinephrine for $^3[H]$rauwolscine binding were 15.8$\pm$1.0, 40.1$\pm$5.9 and 40.0$\pm$11.5 nM, respectively. In addition, the binding affinity of YSL-3S for ${\alpha}_2$-adrenoceptors was higher than that of its antipode and the racemic mixture. The functional activity of YSL-3S at the presynaptic ${\alpha}_2$-adrenoceptors was assessed using the prostatic portion of the rat vas deferens. Clonidine inhibited field-stimulated contractions of the vas deference in a dose-dependent manner. The presence of YSL-3S or yohimbine caused a parallel, rightward the dose-response curve of clonidine in a dose-dependent manner, indicating an antagonistic action at the presynaptic ${\alpha}_2$-adrenoceptors. The $pA_2$values of yohimbine and YSL-3S were 7.66$\pm$0.13 and 6.64$\pm$0.18, respectively. The results indicate that YSL-3S acts as a competitive antagonist at presynaptic ${\alpha}_2$ -adrenoceptors with a potency approximately ten times lower than yohimbine, but is devoid of binding affinity for neuronal nicotinic cholinergic receptors.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.903-910
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• 2007

In order to make acquire a potential use for Opuntia humifusa as a natural functional food material, this study was performed to determine the quality properties of Jeung-pyun made with added Opuntia humifusa, or prickly pear powder. According to an analysis of its major components, we found that the prickly pear powder consisteds of nitrogen-free extracts (71.85%) and crude fiber (11.20%). Greater additions of prickly pear powder had resulted in significantly lower pH in the of Jeung-pyun. According to measurements on the degree of Jeung-pyun gelatinization, by means of ${\beta}$-amylase, greater additions of prickly pear powder led to the higher levels of isolated maltose, indicating that the gelatinization degree of the Jeung-pyun became higher. Also, samples with higher concentrations of prickly pear powder had a tendency toward lower water content, which allowed us to expect a longer storage duration for the Jeung-pyun. In the textural property tests the Jeung-pyun that had less hardness and greater adhesiveness (p<0.05) than the control group as the content of prickly pear powder became higher. Also, the Jeung-pyunhad lower gumminess and chewiness than the control group as the content of prickly pear powder became higher. Therefore, it is possible to prepare relatively soft Jeung-pyun using prickly pear powder. For the color differences of the Jeung-pyun samples, lower L- values, and higher a- and b -values (p<0.05) presented as the addition level of prickly pear powder became higher. According to SEM observations of the Jeung-pyun, the added prickly pear powder addition groups generally showed a smaller and more inconsistent pore size, but higher porosity, than the control group. According to sensory analyses of the Jeung-pyun, the P2 group scored highest for color item, and the P4 group generated the fermented scent. Higher additions content of prickly pear powder led to the lower score, but higher scores for adhesiveness. Finally, the P2 group achieved the highest score for overall taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1959-1963
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• 2014

The feasibility of incorporating flaxseed powder up to 8% (w/w) as a value-added food ingredient in convenient food products was investigated using pound cake as a model system. The moisture content, volume, height, and hardness of cakes decreased significantly with increasing levels of flaxseed powder (P<0.05). On the other hand, baking loss increased with higher flaxseed powder in the formulation (P<0.05). Lightness and yellowness decreased, whereas redness increased significantly (P<0.05). 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities increased significantly (P<0.05), and they were well correlated. The consumer acceptance test indicated that addition of 2% flaxseed powder had the most favorable effect on consumer preferences in general. Based on the overall observation, pound cakes with 2% flaxseed powder is recommended to take advantage of its functional properties without sacrificing consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1158-1163
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• 2017

This study investigated the antioxidative activity and whitening efficacy of Crataegus pinnatifida Bunge fruit 70% ethanol extract (CFE). The total polyphenol contents of CFE was 61.31 mg/g, and the total flavonoid contents was 25.42 mg/g. The electron donating ability of CFE at a concentration of $1,000{\mu}g/mL$ was 85.80%. The ABTS radical scavenging activity, and reducing power of CFE at a concentration of $1,000{\mu}g/mL$ were 17.3% and 0.31, relatively. The maximum permissible levels of CFE in melanoma cells were $100{\mu}g/mL$. CFE at $50{\mu}g/mL$ reduced melanin contents by 8.5%. CFE at $1,000{\mu}g/mL$ reduced intracellular tyrosinase activity by 46.83%. Collectively, the results of this study suggest that CFE effectively inhibited tyrosinase activity, whereas melanin synthesis was weak. These results suggest that Crataegus pinnatifida Bunge fruit could be used as a whitening agent and antioxidant resources for functional foodstuffs, cosmetics, and beauty industrial materials.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.100-112
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• 2014

This study investigates the characteristics of cookies added with yacon. The addition of yacon powder did not affect the density of the cookies and decreased pH level. The moisture content was the highest in the cookies with 12% of yacon. Spread ratio was the highest in the cookies containing yacon powder. The loss rate and leavening rate of the cookies decreased with increasing amounts of yacon powder. Lightness and yellowness decreased significantly while redness increased significantly with a high content of yacon powder in the formulation. The hardness of the control group was higher than that of the cookies prepared with different levels of yacon powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in yacon powder and cookies. The consumer acceptability score for the 6% yacon cookie group ranked significantly higher than the other groups in overall preference, appearance, flavor, taste and color. Through this experiment, this study exhibited both the functional and health based benefits of yacon when it is added to cookies and confirmed the development feasibility of yacon cookies considering consumer satisfaction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.980-986
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• 2005

This study was carried out to investigate the effect of diet (1:1 ratio) added with meat product (seasoning chicken product, patty) containing natural extracts (green tea, Schizandra chinensis) on body weights, internal organs weights, the contents of total cholesterol, HDL-cholesterol, triglyceride and total lipid in plasma and liver. The experimental diets were prepared with basal diet added with $1\%$ natural extracts. These diets were supplied to SD (Sprague-Dawley) rats for 45 days. The body weight of SD rats supplied seasoning chicken and patty containing green tea and Schizandra chinensis tended to be lower than that of SD rats dieted seasoning chicken product and patty product. The contents of plasma cholesterol, HDL-cholesterol, triglyceride and total lipid were decreased in SD rats dieted seasoning chicken and patty with green tea and Schizandra chinensis. However, the contents of plasma cholesterol, HDL-cholesterol, triglyceride and total lipid tended to be increased in SD rats supplied seasoning chicken product and patty only. Hepatic lipid peroxidation measured by TBARS method was not different, compared to that of control. In conclusion, the diets with meat products containing $1\%$ natural extracts were effective in reducing plasma and hepatic cholesterol levels in rats.

• Preventive Nutrition and Food Science
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• v.12 no.1
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• pp.35-39
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• 2007

This study was conducted to investigate the effects of soil selenium (Se) supplementation level on Se contents of green tea and milk vetch. Four different concentrations of sodium selenite ($Na_2SeO_3$) solutions (0.0, 3.3, 33.0 and 165.0${\mu}g/mL$) were prepared and one liter of each solution was well mixed with 10 kg of compost (cowpea soil) to give four different levels of Se-containing soil: $T_1$, 0; $T_2$, 33; $T_3$, 330; $T_4$, and 1,650${\mu}g$/100 g soil. Green tea plants and milk vetch were individually cultivated in those soils for 60 days. Se contents of freeze-dried green tea leaves were 6.87, 10.40, 12.04, and 20.19 ${\mu}g/g$, respectively; all of which were significantly different (p<0.05) from the others except for $T_2$ and $T_3$. The results showed that Se-contents of green tea leaves were increased 1.5$\sim$2.9 times as the Se level in the soil increased. Regression equation between Se contents in green tea (Y) and soil Se supplementation level (X) was: Y=0.007X＋8.857. However, Se contents in the milk vetch were increased significantly (p<0.05) more with the same treatments $T_3$ (74 ${\mu}g/g$) and $T_4$ (187$\mu$g/g) in comparison to those at $T_1$ (5.0 ${\mu}g/g$) and $T_2$ (12.0$\mu$g/g). The increases ranged from approximately between 2.4 to 37.4 times that of the control group. Regression equation between Se contents in milk vetch (Y) and soil Se supplementation level (X) was: Y=0.1063X＋15.989. The large difference of Se contents between green tea leaves and milk vetch would be attributed by the difference of protein contents between the 30% or higher protein-content of legumes and 15$\sim$20% protein of shrubs. The present study clearly indicates that green tea leaves and milk vetch can be enriched in selenium by supplementing the soil with Se. Therefore, Se-enriched green tea or milk vetch powder could be utilized as functional foods in Se-fortified green tea drinks or salads, or as food additives to enhance the daily intake of Se.

• KIPS Transactions on Software and Data Engineering
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• v.2 no.8
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• pp.507-516
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• 2013

Mobile devices have limited computing power and resources. Since mobile devices are equipped with rich network connectivity, an approach to subscribe cloud services can effectively remedy the problem, which is called Mobile Cloud Computing (MCC). Most works on MCC depend on a method to offload functional components at runtime. However, these works only consider the limited verion of offloading to a pre-defined, designated node. Moveover, there is the limitation of managing services subscribed by applications. To provide a comprehensive and practical solution for MCC, in this paper, we propose a self-stabilizing process and its management-related methods. The proposed process is based on an autonomic computing paradigm and works with diverse quality remedy actions such as migration or replicating services. And, we devise a pratical offloading mechanism which is still in an initial stage of the study. The proposed offloading mechanism is based on our proposed MCC meta-model. By adopting the self-stabilization process for MCC, many of the technical issues are effectively resolved, and mobile cloud environments can maintain consistent levels of quality in autonomous manner.