• Natural Product Sciences
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• 제24권3호
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• pp.148-154
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• 2018

Chronic oxidative stress due to the accumulation of reactive oxygen species (ROS) in neuronal cells ultimately leads to neurodegenerative diseases. The use of natural therapies for the prevention of ROS-induced cell damage and for the treatment of neurodegenerative disorders has shown promising results. In this study, we evaluated the neuroprotective effects of the ethyl acetate (EtOAc) fraction of A. okamotoanum against the hydrogen peroxide ($H_2O_2$)-induced oxidative stress in C6 glial cells. Results show that cell viability was decreased in cells incubated with $H_2O_2$, whereas the addition of EtOAc fraction treatments in such cells significantly increased viability. The EtOAc fraction showed the highest inhibitory activity against ROS production and it also decreased the expressions of inflammatory proteins including cyclooxygenase-2, inducible nitric oxide synthase and interleukin-$1{\beta}$. Furthermore, the EtOAc fraction inhibited apoptosis by regulating the protein expressions cleaved caspase -9, -3, poly ADP ribose polymerase, Bax and Bcl-2. Therefore, these results show that the EtOAc fraction of A. Okamotoanum exhibits neuroprotective effects against $H_2O_2$ induced oxidative damage by regulating the inflammatory reaction and apoptotic pathway.

• The Korean Journal of Physiology and Pharmacology
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• 제21권3호
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• pp.335-343
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• 2017

Atopic dermatitis (AD) is an inflammatory skin condition accompanied by symptoms such as edema and hemorrhage. Kimchi is a traditional fermented Korean dish consisting of various probiotics. In this study, the therapeutic effect of Lactobacillus plantarum CJLP55 isolated from Kimchi was studied in AD-induced mice. Orally administered Lactobacillus strain, CJLP55, suppressed AD symptoms and high serum IgE levels. CJLP55 administration reduced the thickness of the epidermis, infiltration of mast cells and eosinophils into the skin lesion, enlargement of axillary lymph nodes, and increase in cell population in axillary lymph nodes. CJLP55 treatment decreased the production of type 2 cytokines, such as interleukin (IL)-4, IL-5, IL-10, IL-12, interferon (IFN)-${\gamma}$, and IL-6,which were stimulated by house dust mite extracts, in the axillary lymph node cells. Orally administered CJLP55 exhibited a therapeutic effect on house dust mite-induced AD in NC/Nga mice after onset of the disease by altering immune cell activation. The Lactobacillus strain, CJLP55, isolated from Kimchi, suppressed AD. Our results suggest its possible use as a potential candidate for management of AD.

• Journal of Microbiology and Biotechnology
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• 제26권3호
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• pp.469-476
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• 2016

This study was undertaken to evaluate the immunomodulatory effect of dead nano-sized Lactobacillus plantarum (nLp) in RAW 264.7 cells and murine primary splenocytes. nLp is a dead, shrunken, processed form of L. plantarum nF1 isolated from kimchi (a traditional Korean fermented cabbage) and is less than 1 μm in size. It was found that nLp treatment stimulated nitric oxide (NO) production more in RAW 264.7 macrophages than pure live L. plantarum (pLp), and that the stimulatory properties were probably largely derived from its cell wall. In addition, nLp induced murine splenocyte proliferation more so than pLp; in particular, a high dose of nLp (1.0 × 10¹¹ CFU/ml) stimulated proliferation as much as lipopolysaccharide at 2 μg/ml. Moreover, according to our cytokine profile results in splenocytes, nLp treatment promoted Th1 (TNF-α, IL-12 p70) responses rather than Th2 (IL-4, IL-5) responses and also increased Th17 (IL-6, IL-17A) responses. Thus, nLp stimulated NO release in RAW 264.7 cells and induced splenocyte proliferation more so than pLp and stimulated Th1 and Th17 cytokine production. These findings suggested that dead nLp has potential use as a functional food ingredient to improve the immune response, and especially as a means of inducing Th1/Th17 immune responses.

• Journal of Microbiology and Biotechnology
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• 제22권11호
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• pp.1510-1517
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• 2012

To evaluate the probiotic potential of Bacillus polyfermenticus CJ6 isolated from meju, a Korean traditional soybean fermentation starter, its functionality and safety were investigated. B. polyfermenticus CJ6 was sensitive to all antibiotics listed by the European Food Safety Authority. The strain was also non-hemolytic, carried no emetic toxin or enterotoxin genes, and produced no enterotoxins. The resistance of B. polyfermenticus CJ6 vegetative cells and spores to simulated gastrointestinal conditions was high (60-100% survival rate). B. polyfermenticus CJ6 produced high amounts (0.36 g as a purified lyophilized form) of ${\gamma}$-polyglutamic acid (PGA). We speculate that the improved cell viability and the production of ${\gamma}$-PGA have a significant correlation. Adhesion of the strain to Caco-2 and HT-29 cells was weaker than that of the reference strain (Lb. rhamnosus GG), but it was comparable to or stronger than those of reported Bacillus spp. When B. polyfermenticus CJ6 spores were given orally to mice, the number of cells excreted in the feces was 4-fold higher than the original inocula. This suggests the inoculated spores propagated within the intestinal tract of the mice. This idea was confirmed by field emission scanning electron microscopy, which revealed directly that B. polyfermenticus CJ6 cells germinated and adhered within the gastrointestinal tract of mice. Taken together, these findings suggest that B. polyfermenticus CJ6 has probiotic potential for both human consumption and use in animal feeds.

• The Plant Pathology Journal
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• 제34권4호
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• pp.286-296
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• 2018

Maintenance of a beneficial microbial community, especially in the rhizosphere, is indispensable for plant growth and agricultural sustainability. In this sense, plant growth-promoting rhizobacteria (PGPR) have been extensively studied for their role in plant growth promotion and disease resistance. However, the impact of introducing PGPR strains into rhizosphere microbial communities is still underexplored. We previously found that the Proteus vulgaris JBLS202 strain (JBLS202) promoted growth of Kimchi cabbage and altered the relative abundance of total bacteria and Pseudomonas spp. in the treated rhizosphere. To extend these findings, we used pyrosequencing to analyze the changes in bacterial communities in the rhizosphere of Kimchi cabbage after introduction of JBLS202. The alterations were also evaluated by taxon-specific realtime PCR (qPCR). The pyrosequencing data revealed an increase in total bacteria abundance, including specific groups such as Proteobacteria, Acidobacteria, and Actinobacteria, in the treated rhizosphere. Time-course qPCR analysis confirmed the increase in the abundance of Acidobacteria, Actinobacteria, Alphaproteobacteria, and Betaproteobacteria. Furthermore, genes involved in nitrogen cycling were upregulated by JBLS202 treatment indicating changes in ecological function of the rhizosphere soil. Overall, these results indicate that introduction of JBLS202 alters both the composition and function of the rhizosphere bacterial community, which can have direct and indirect effects on plant growth. Therefore, we propose that long-term changes in bacterial composition and community-level function need to be considered for practical use of PGPRs.

• 조형예술학연구
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• 제8권
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• pp.185-210
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• 2005

Closely connecting Well-Being culture with our traditional eating culture. we can predict next generation Kimchi refrigerator trend with this research. In the highly developing industrial society, design has been playing the central role in the managerial strategy of a company and has been one of the central agendas in determining the economical competence of a country, and has also been regarded as a means to acquire sustainable superior competence. Thus, these trends suggest that the aesthetic value of product has become more important than its technological function. In this study we reviewed theoretically esthetic factors influencing the preference and the evaluation of a product and made a list of eight esthetic factors based on various referential studies which include simplicity, balance, unity, rhythm, style, novelty, typicality, and proportion. Also on the point of view of design, it is necessary to find out definitely the consumer preference frame the relationship among design preference design image design attribute. Will give you guidelines on which designers can select and design some more objective and reliable design factors, finding out the relation of cause and effect by which they can know what kind of product designs their consumers like and how the popular image which that product offer is composed of. We investigated the esthetic factors affecting consumers preferences and the basis for evaluating a product. Aimed at providing materials for developing product design by presenting an ,esthetic guideline product design by presenting an esthetic guideline and to put these materials to practical use. Investigated other considered elements classified by manufactures and importance of esthetic factors and its influence on consumer tastes . All of these result, It could not conclude all of the adjective design image and design factors of every consumer, but through consumer reaction framework consumer are response and prefer the products which design image have. and then understand prefered design image are influenced to design factor's and could be apply to new design development.

• 한국미생물·생명공학회지
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• 제33권1호
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• pp.41-50
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• 2005

Leu. mesenteroides KCCM 35471을 변이처리하고 젖산과 초산이 2:1로 함유된 유기산 조정 배지에서 screening을 하여 유기산 내성 변이균주 M-200을 얻었다. 내산성 개량균주 M-200과 야생균주 LM-W는 $10^{\circ}C\~30^{\circ}C$ 온도범위와 pH $3.5\~4.5$의 영역에서 생육 특성에 대해 실험을 행하였다. 내산성 변이균주 M-200의 경우에는 HCI로 조절한 배지에서는 $10^{\circ}C$, pH 3.5영역에서도 증식하였다. 유기산으로 조절한 배지에서는 $10^{\circ}C$, pH 3.8의 영역까지 증식하였다. 내산성 변이균주 M-200과 야생균주 LM-W를 김치에 starter로 첨가하여 $10^{\circ}C$에서 발효시킨 결과를 살펴보면, 내산성 변이균주 M-200은 김치 발효가 끝나는 시점까지 산도 0.55 이하를 유지하였다. 이는 김치의 적숙 기간을 산도가 $0.4\~0.75\%$일 때로 본다면 내산성 변이균주 M-200을 첨가한 군은 발효기간 내내 적숙기를 유지한다는 것을 알 수 있었다. 또한 이를 야생균주 LM-W를 첨가한 군과 비교해보면 가식기간이 약 3.5배 연장됨을 볼 수 있었다. 그러나 지나친 M-200의 생육으로 Lac. plantarum의 생육이 떨어지고 김치의 산도가 올라가지 못하고 신맛이 부족하여 김치의 관능이 떨어졌다. 유기산 분석에 있어서도 젖산의 생산이 대조군에 비해 발효 21일째부터는 약 절반 정도 밖에 생산하지 못하였다 따라서 starter 첨가량 조절과 다른 변이주 들과의 혼합첨가를 한다면 좋은 관능을 갖는 김치를 생산할 수 있을 것으로 생각되었다.

• 한국조리학회지
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• 제6권3호
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• pp.409-423
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• 2000

Kimchi is traditionally fermented Korea dish Which holds the sprits of the Korean people within and is valued cultually. As a local autonomy has grown in Korea, tourism industry has been during the last decade promoted aggressively in the local government. As a result tourism has been on of the fatest growing industries in the resent years. In particular, the utilization of cultural tourism resources such as regional festivals have become very popular everywhere. It is important to develop and use cultural aseets as tourism resources. The festival has turned into regional ones catering to local residents and festivals are being promoted as international tourist sites to attract foreign tourists as wellas introduce the nation's rich cultural heritage abroad. Accordingly, the Ministry of Culture and Sports has provided support in cultivation regional culturals as international tourist attractions. It taken has into account a trend in the worldwide travel industry for people to participate and experience the culture unique to their traveling destination rather than particilate in for Conventional sightseeing tours. This study result indicated that more people know the name of events the more people join the events. The reason of not joining events are a shortage of time and information, and unsatisfactory programs etc. They get some information from TV or radio. There are some different opinions among the groups which related to events. The four factors extracted from the factor analysis. But the groups don't have different needs and objectves. in the future study, it is important to investigate the tourists' needs and wants for events and to reflect.

• 대한영양사협회학술지
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• 제19권2호
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• pp.173-181
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• 2013

This study used survey data to identify the use of salimeters and the prevalence of sodium reduction education in the Gyeonggi region. A survey with 211 dietitians working in school foodservice (106 in elementary schools, 69 in middle schools, and 36 in high schools) was conducted from August 6 to August 17, 2012. The data were analyzed using the SPSS program. Though 86.6% of school kitchens had salimeters, the rate for checking the sodium content of soup or stew was just 62.7% and the rate for checking the sodium content of kimchi and solid food was very low. Since salimeters are mostly used to measure sodium in liquid foods, it is urgent to provide an education and manual on using salimeters and to promote salimetry for kimchi and side dishes. It is also important to provide students with nutritional information by clearly posting the sodium content of food on menus and compelling students to notice them. Sodium reduction education for cooks was conducted in the 70.3% of the kitchens; however, the dietitians perceived that the cooks did not understand the importance of the education. Also, sodium reduction education for students was mostly provided through indirect methods, rather than face-to-face education, resulting in poor educational data (only 36.4% comprehending). By providing detailed guidelines for sodium reduction and labelling accurate content of sodium of the menus, we will be able to enforce practices for sodium reduction in school lunches.

• 동아시아식생활학회지
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• 제14권4호
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• pp.309-318
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• 2004

To investigate of the utilization and awareness on the traditional foods of university students in Daejeon, 104 male students(26.8%) and 282 female students(73.2%) were surveyed by the questionnaire. The traditional foods surveyed were Korean sauce, rice cake, Korean cookies, Korean soft drinks, kimchi and ritual foods. Among respondents, 56.5% answered that they had made Korean sauce at home, and 66.2% replied the reason why was because home made Korean sauce had much better tastes than other instant Korean sauces. 40.1% of the respondents answered that they would made Korean sauce at home after getting married. 61.2% of respondents answered that they liked the rice cakes and there was a significant difference between sex(P＜0.001). Most respondents(50.7%) ate the rice cakes at traditional holidays. They liked Injulmi the most(28.4%) and there was a significant difference between sex(P＜0.001)； males liked Injeolmi better and females Patsirooduk. 47.4% of respondents liked the Korean cookies and 68.3% of them replied that the reason was because they were tasty. 71.1% of respondents ate Korean cookies at traditional holidays. 53.93% of respondents ate Korean soft drinks at traditional holidays and 68.1% of them made them at home. 81.3% of respondents said that they would make Kimchi at home instead of buying at market after they married； 65.2% of them answered the reason why was because home-made ones were tastier. For ritual foods for traditional ceremony, 52.2% of respondents said they would not use order and delivery service, and if they would use them, 60.5% respondents said because it might be convenient because it took much time to prepare. There were no significant differences between sex distinctions.