• Journal of Microbiology and Biotechnology
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• v.29 no.11
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• pp.1729-1738
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• 2019

In sourdough fermentation, lactic acid bacteria perform important roles in the production of volatile and antimicrobial compounds, and exerting health-promoting effects. In this study, we report the probiotic properties and baking characteristics of Lactobacillus plantarum SPC-SNU 72-2 isolated from kimchi. This strain is safe to use in food fermentation as it does not carry genes for biogenic amine production (i.e., hdc, tdc, and ldc) and shows no β-hemolytic activity against red blood cells. The strain is also stable under simulated human gastrointestinal conditions, showing tolerance to gastric acid and bile salt, and adheres well to colonic epithelial cells. Additionally, this strain prevents pathogen growth and activates mouse peritoneal macrophages by inducing cytokines such as tumor necrosis factor-α, interleukin (IL)-6, and IL-12. Furthermore, the strain possesses good baking properties, providing rich aroma during dough fermentation and contributing to the enhancement of bread texture. Taken together, L. plantarum SPC-SNU 72-2 has the properties of a good starter strain based on the observation that it improves bread flavor and texture while also providing probiotic effects comparable with commercial strains.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.1-10
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• 2010

This was conducted to investigate the dietary assessment, food preferences, snack intake, priority order in food purchase, and knowledge of diet of full-time housewives and working housewives through the use of a questionnaire. The participants (127 working housewives and 86 housewives) were selected at random from Seoul and its vicinity. The predominant job reported by working housewives was saleswomen and specialized job (20.7%). The average monthly income of both housewives and working housewives ranged from 3,000,000 to 5,000,000 won. Forty percent of housewives consumed more meat, fish, eggs, beans, and tofu, while 50.0% of housewives ate vegetables other than kimchi at every meal, 51.2% of housewives consumed one serving of fruit and one cup of fruit juice, 45.3% of housewives consumed three regular meals, and 60.5% of housewives consumed a balanced diet when compared with working housewives (p<0.05). Working housewives consumed beverages, ice cream, milk, and dairy products, while housewives consumed breads, sweet potato, potato, and fruit as snacks. The preference that most often led to food selection was flavor among working housewives (67.7%) and housewives (64.0%). Both working housewives and housewives always confirmed the day of food production. Generally, housewives were more interested in learning about food, creating a dietary plan, nutrient loss during cooking and reducing waste food when compared with working housewives. Housewives appeared to have better dietary assessment and knowledge than working housewives. Accordingly, it is advisable to prepare more systemic education programs for working housewives.

• Journal of the Korean Home Economics Association
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• v.46 no.4
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• pp.47-59
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• 2008

With increasing numbers of immigrant workers in Korea, the supply of socially and culturally acceptable housing has become an important issue. The purpose of this study was to analyze the state of Goryo-in housing and domestic living conditions in metropolitan areas of Korea. This study will present essential information directly relevant to the establishment of practical housing policy for Goryo-in in Korea. Furthermore, data collected and analyzed here will enable comparative investigation with Goryo-ins who live in Russia and Central Asia. Using ethnographic methodologies, we examined 20 Goryo-in households in relation to their usage of domestic space. The following conclusion were established; 1). The most popular L D K(Living Dining Kitchen)type consisted of kitchen plus one or two bedrooms. The majority of households lived in quarters with separated kitchen and living room areas. 2). Most households had a washing machine in the bathroom due to a lack of space, and they regarded the bathtub and the drain hole of the bathroom as very necessary. The Goryo-ins interviewed preferred quarters with separate bathroom and toilet areas, in order to allow simultaneous use. 3). Their most preferred seating style was chairs, while making Kimchi at home was not very popular. 4). All respondents took their shoes off and wore slippers at home, while also indicating a preference for designated shoes space at the entrance to the house. 5) Half of the households had a carpet or mat in the bedroom or living room, both for keeping warm and aesthetic reasons. 6). All households had modified Ondol heating system and demonstrated satisfaction with this. The majority of Goryo-ins interviewed had a different living style compared to households in Russia and Central Asia which were related to less favorable economic conditions in Korea.

• Journal of Technologic Dentistry
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• v.33 no.3
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• pp.237-246
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• 2011

Purpose: This study investigates dental health and chewing ability of patients hospitalized in geriatric hospital, and compares the chewing ability for each factor that can be used as data for dental healthcare of senior citizens and basic data for denture insurance for the elderly. Methods: The 101 subjects of this study were selected from 178 patients hospitalized in a geriatric hospital located in Daegu Metropolitan City, excluding 77 patients who were being treated in the intensive care unit and who were unable to communicate. The chewing ability of the patients were measured using an evaluation scale based on foods consisting of 10 different hardnesses. Results: Patients with less than 21 teeth, those with dentures and patients who were less than satisfied with their dental conditions had difficulties in chewing hard food such as dried squid and radish kimchi, and the Chewing ability increased proportionally to the number of remaining teeth(p<0.001), appropriateness of the maxillary and mandibular dentures(p<0.005) and the level of dental satisfaction(p<0.001). Conclusion: This study is limited as the subjects were selected from a single hospital and the authors estimate that various studies will be necessary to investigate the Chewing ability of patients hospitalized in long-term hospitals. The subjects of this study did not receive any dental treatment while staying in the hospital and many of the subjects had bad fit denture or didn't have dentures or did not use dentures, although they have dentures, which calls for denture construction and prosthetics through dental treatment.

• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.312-316
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• 2004

Sterilized raw ground pork was inoculated with Pseudomonas aeruginosa (PA) and Lactobacillus casei (LC) to investigate the relationship between microbial growth and 2-thiobarbituric acid reactive substances (TBARS) values. The analyses including microbial growth, pH, and TBARS values were performed during 3 weeks of storage at room temperature $(20^{\circ}C)$. The radiation-sterilized control sample did not show any microbial growth, but the samples inoculated at different levels (diluted twice vs non-diluted) exhibited differences until 1 week. However, the difference disappeared at weeks 2 and 3. The pH of raw ground pork inoculated with PA increased, but that of LC decreased. The pH of non-inoculated samples increased slightly after storage. The TBARS values in non-inoculated and LC inoculated with pork increased, but TBARS remained unchanged in samples inoculated with PA after 1 week. Results indicated that the microbial growth level and strains can influence the TBARS value of raw ground pork. Thus, it is important to use samples exposed to the same microbial conditions to compare the oxidation of lipids in meat samples.

• Journal of Korea Foresty Energy
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• v.21 no.1
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• pp.7-15
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• 2002

The essential oil free needles, which were left after distillation of essential oil from various coniferous needles, were fermented with food waste organics in order to use as compost and roughage. Microorganisms for the fermentation were selected from domestic sources such as swine compost, bark compost, and kimchi, etc, and consisted of aerothermophilic bacteria and actinomycetes. The weight reduction ratio of food waste organics treated with the microorganisms was 90% after 30 days treatment, and the fermentation temperature was kept at approximately $45^{\circ}C$. The compost process was really slow due to chemical compounds derived from needles, and it finally took 60 days for complete compost. When 10% of needle compost was mixed with soil for radish growth, the growth indicators such as leaf length and root weight were increased compared with control, while root weight, root width, and root length were inhibited on the addition of 20% needle compost. The nutrient value and digestibility ratio of various essential oil free needles as roughage for ruminant animals were evaluated. The ratio of crude protein for essential oil free needles from Korean pine(Pinus koraiensis) was 10.02%, which was higher than those of rice straw(5.48%) and corn(9.00%). The digestibility ratios of essential oil free needles from Sawara cypress(Chamaecwaris pislfera), Korean pine(Pinus koraiensis), and Japanese Red Pine(Pinus densiflora) was 53%, 34%, 34%, respectively, indicating that those essential oil free needles were considered as excellent roughage.

• Archives of Pharmacal Research
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• v.27 no.2
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• pp.217-224
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• 2004

Previously, we reported that water-extracted Acanthopanax senticasus exhibited anti-meta-static activity by stimulating the immune system. In this study, we fractionated glycoproteins (EN-SP) from the soluble protein layer (GF-AS) of A. senticasus and determined their basic chemical properties. We also investigated the anti-tumor and immunostimulating activities of the fractionated glycoprotein, EN-SP. We found that intravenous (i.v.) administration of GF-AS dramatically inhibited metastasis of colon26-M3.1 carcinoma cells to the lung in a dose-dependent manner. In vitro analysis showed GF-AS to enhance the proliferation of splenocytes. GF-AS also stimulated peritoneal macrophage, which was followed by the production of various cytokines such as IL-1$\beta$, TNF-$\alpha$, IL-12 and IFN-${\gamma}$. Furthermore, the production of these cytokines was partially blocked when peritoneal macrophage was cultured with the polyclonal antibodies against GF-AS. The depletion of NK cells by rabbit anti-asialo GM1 serum partly abolished the inhibitory effect of GF-AS on lung metastasis of colon26-M3.1 cells. Using gel filtration, EN-SP, an active glycoprotein fraction, is isolated from GF-AS. While both GF-AS and EN-SP stimulated the proliferatation of splenocytes of normal mice, EN-SP showed higher anti-metastatic activity and more potently stimulated the proliferation of splenocytes compared to GF-AS. These results suggest the use of EN-SP, the fractionated glycoprotein from A. senticasus, can be used as a therapeutical reagent to prevent or inhibit tumor metastasis.

• Journal of the Korean Dietetic Association
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• v.12 no.3
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• pp.299-306
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• 2006

The purpose of this study was to analyze effect of nutrition education after executing education nutrition with the nutrition education textbook, reconstructed 12 units, focused on older elementary school children and to evaluate interest and understanding of textbook. The subjects were 4th grade children. The results were as follows. The most interesting lesson contents was 'obesity(16.3%)', and the next were 'food poisoning' (13.3%), 'kimchi'(13.3%), and 'Korean table manners'(10.2%) in the 12 unit. Children who attended education nutrition answered 'interesting'(94.1%), 'understand easily'(97.1%) about the developed textbook. With regard to change in nutrition knowledge after education, the percentage of correct answers was increased in most of question except 'reason of snack' and 'weight-control'. And the total score of nutrition knowledge was risen(p<0.01), because the ratio of correct answer of 'importance of breakfast'(p<0.05) and 'nutrition labeling'(p<0.01) was improved especially. The ratio of desirable snack time 'between lunch and dinner' was higher after education(91.2%) than before(55.2%)(p<0.01). After education, the choice of 'Fruit and vegetable' of which desirable snack food was increased. Both the choice of 'bread' and 'fast food', a factor of oversupply calorie, was decreased. And after education, the percentage of sound snack place 'home' was improved. In regard of a meal environment, the percentage of 'every wash hand before eating' is 65.1% and there is scarcely change after education. Before education, children answered 'use it rightly'(82.4%) about 'how to eat with spoon and chopsticks', but it is lower after education. The ratio of 'leave food sometimes or always' is 47.1% before education, and the ratio of leftover food tend to decreased in school lunch. Relate to reason of leftover, the percentage of 'because of hate food' tend to decrease. This results suggests that the activity-centered nutrition education can help to change food behaviors and increase nutrition knowledge level of school children.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.488-502
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• 2014

Research on the actual state of healthy Korean food menu items made from environmentally-friendly organic foods showed that 65.6% of subjects had experience of purchasing environmentally-friendly organic foods, and both genders chose 'expensive but reliable' as their prime reason for purchasing. Having no experience of purchasing environmentally-friendly foods constituted 34.5% of respondents, and the reasons were 'high price' and 'finding no difference from ordinary food'. Research on awareness of healthy Korean food menu items made from environmentally-friendly organic ingredients showed that both men and women thought the given menu items were 'fresh' but had little awareness of other factors such as 'good value for price', 'good visual style' and 'various recipes'. Regarding development prospective of environmentally-friendly organic foods, the number of subjects who answered positively was 405 (93%), which indicates that most research subjects showed positive attitudes. Top-selling menu items in the grain section were Sundubu-jjigae, Dubu-kimchi and Jeonju-bibimbap, and pajeon took first place in the vegetable selection. Moreover, Imjasu-tang showed high scores in the meat section. Furthermore, research on menu selection showed that menu selection was usually dependent on 'the price of menu (3.86)', 'fresh ingredients (4.03)', 'harmony of color (3.65)' and 'mood of the day (3.25)'. Research on menu selection revealed that 'quality of food' factors had the greatest influence upon preference and purchase intention for environmentally-friendly organic foods. Visual and psychological factors and values had significant an effect. Therefore, the food service industry should use this study as a source to develop menu items, by considering quality and visual factors. In addition, there should be various research performed on marketing strategies about menus from using environmentally-friendly organic foods and high value products.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1628-1634
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• 1999

The polymerase chain reaction (PCR) for the sensitive and specific detection of Listeria monocytogenes was employed by using LM 1 and LM 2 primers which were based on the listeriolysin O gene. The direct use of cell suspension as DNA template, without DNA extraction or lysis step, was suitable and specific enough to detect L. monocytogenes at the level of $10^2$ CFU or less per PCR for the pure culture and milk sample, however, the detection sensitivity became blunt for other food samples such as kimchi and chicken. The nested PCR, in which L-1 and L-2 (both designed from listeriolysin O gene) were employed as inner primers, was specific for detecting L. monocytogenes and enhanced the detection limit by 10 times. The PCR using LM 1 and LM 2 primers was very effective to detect L. monocytogenes from foods in terms of the specificity and time consumed, i. e. within $4{\sim}8\;hrs$ (nested PCR).