• Food Science and Preservation
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• v.16 no.2
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• pp.253-258
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• 2009

This study investigated the effects of mycelium and culture supernatant of Cordyceps ochraceostromat(Co) on air way hyper-responsiveness, pulmonary immune cell infiltration, and Th2 cytokine expression in animal models of atopy and asthma. After ConA(+/-) activation of mouse primary spleen cells, decreased IL-4 and IL-13 cytokine production were seen in the presence of Co mycelium extracts and culture supernatant. The asthma model involved mice sensitized to ovalbumin by i.p. injection treatment; Co mycelium extract was also injected. The atopy model was the dinitrofenylbenzene-treated mouse ear. Ear thicken ing induced by DNFB was decreased by Co mycelium extract, and the extract also inhibited lung cell infiltration in ovalbumin-induced asthmatic mice. The results thus indicated that the Co mycelial extract reduced the undesirable immune responses seen in asthma and atopy.

• Proceedings of the Korean Society of Toxicology Conference
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• 2001.10a
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• pp.175-175
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• 2001

This experiment tested whether in utero and lactational exposure to 4-nonylphenol (NP) alters mammary gland differentiation in the female offspring rat. Pregnant Sprague Dawley rats were administered NP (l0, 100 mg/kg), atrazine (l00 mg/kg), pesticide demonstrating antiestrogenic activity in mammary gland development, or vehicle (0.5% methyl cellulose) by oral gavage from gestation day 15-19.(omitted)

• Food Science and Biotechnology
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• v.15 no.6
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• pp.948-953
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• 2006

The D-form of lactic acid is frequently detected in fermented foods, and an excessive dietary intake of D-lactic acid may induce metabolic stress in both infants and patients. This work was carried out to determine the prevailing microorganisms relevant to the accumulation of D-lactic acid in kimchi. Leuconostoc (Leuc.) mesenteroides and Leuc. citreum primarily synthesized D-lactate with a small quantity of L-form. Leuc. gelidum and Leuc. inhae evidenced patterns similar to this. Lactobacillus (Lb.) plantarum and Lb. brevis were shown to convert glucose into a balanced mixture of D-/L-lactic acid, whereas Lb. casei principally synthesized L-lactic acid and a very small quantity of D-lactic acid. When kimchi was incubated at 8 or $22^{\circ}C$, D-lactic acid was over-produced than L-form. Leuconostoc was determined as the primary producer between the initial to mid-phase of fermentation and Lb. plantarum or Lb. brevis seemed to boost D-lactic acid content during later stage of acid accumulation.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.64-67
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• 2005

Commercial kimchi and sauerkraut were analyzed for their D- and L-lactic acid contents. Ranges of D- and L-lactic acid contents in commercial kimchi were 17-57 (38.51 mean) and 25-87 (64.47 mean) mM, respectively. Ratio of D-lactic acid on L-lactic acid (D/L) was 0.50-0.80 (0.60 mean). Ranges of D- and L-lactic acid contents in commercial sauerkraut were 68.96-103.62 (88.97 mean) and 74.46-82.26 (78.91 mean) mM, respectively, with D/L of 0.90-1.26 (1.13 mean). Results reveal kimchi and sauerkraut contained a significant amount of D-lactic acid, with sauerkraut showing a higher content than kimchi, while L-lactic acid contents were not significantly different.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.498-512
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• 2017

The aim of this study was to introduce the foods recorded in "Bongjeopyoram", a cookbook, of which the date of production and author are unknown. This was described in an old document belonging to the Hansan Lee family clan from Chungcheongnam-do and revealed its content and significance in the food culture history of Korea to academia for the first time, A close examination of "Bongjeopyoram" showed that, as with other cookbooks from the Joseon Dynasty, it started with methods of making alcoholic beverages. This was followed by recipes for different types of food in the following order: rice cakes and confectioneries, jeol-sik (seasonal foods), daily meals, foods made for jesa (ancestral rites) or a feast, food for weddings, and food for sijeol-jesa (seasonal ancestral rites). The book contained a total of 18 types of alcoholic beverages, 11 types of rice cakes and confectioneries, 20 types of daily meals, 28 types of jeol-sik and food for sijeol-jesa, 12 types of food for jesa and feasts, and 37 types of food for weddings, for a total of 126 types of food and beverages. "Bongjeopyoram" was an ancient cookbook with detailed records on how to carry out jesa, which was an important event hosted by jonggas, or the head family of a family clan, and how to receive and serve guests in the Joseon period. This book is expected to play a valuable role as a guidance with significance as a cookbook of a jongga from the Joseon Dynasty, a time when bongjesajeopbingaek (hosting jesa for one's ancestors and serving one's guest) was considered important.

• Proceedings of the Korea Environmental Mutagen Society Conference
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• 2001.10b
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• pp.175-175
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• 2001

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.250-258
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• 2014

This research investigated the relationship among Korean Wave Cultural Contents consumption of Korean food, Korean products, and Learning of the Korean language. The survey targeted non-Koreans who were either interested in or experienced Korean Wave Cultural Contents. Exactly 61.3% of subjects had traveled to Korea. The most common method of experiencing the Korean Wave was via the Internet (57.7%), followed by TV (21.1%) and Mobile (7.7%). The most popular Korean Wave Contents were K-pop (35.2%) and TV Dramas (31.0%). Movies were preferred in the Americas ($3.63{\pm}0.83$) and Asia ($3.63{\pm}1.09$), whereas K-pop was preferred in Asia ($3.68{\pm}1.12$) and games preferred in Europe ($2.50{\pm}1.56$). Regarding Korean food, most participants had tasted Kimchi (81.7%), followed by Bulgogi (74.6%), Bibimbap (66.9%), and Galbi (66.2%). According to the country-by-country survey, in the case of Galbi (p<0.05), Bibimbap (p<0.05), and Bulgogi (p<0.05), Asians had more experiences with Korean food compared to those from other regions. Meanwhile, in the case of satisfaction of Korean food, Bulgogi ($4.22{\pm}1.05$) was ranked highest, whereas Kimchi ($3.85{\pm}1.15$) was ranked lowest. According to the region-by-region survey, those from Oceania and other regions preferred Kimchi ($4.25{\pm}0.71$) and Bulgogi ($4.50{\pm}4.50$) while the Americas preferred Galbi ($4.82{\pm}0.39$) and Bibimbap ($4.54{\pm}0.81$). Bulgogi ($2.76{\pm}0.06$) was highly ranked as a representative Korean Food while Kimchi ($2.44{\pm}0.71$) was ranked the lowest. This research explained that among Korean Wave Cultural Contents, movies and music positively influenced on the 'Image of Korea', movies and K-pop effected 'Purchasing intention of Korean products', and TV Dramas, movies, and K-pop effected 'Purchasing intention of Korean Food'.

• Journal of Life Science
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• v.19 no.1
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• pp.147-151
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• 2009

D-pinitol, another chemical structure of 3-O-methyl-D-chiro-inositol, is an important insulin-sensitizer. The purpose of this review is to examine the characteristics of pinitol and other analogs as functional food biomaterials which were well known to reduce blood glucose levels. Pinitol can be converted to chiro-inositol in normal humans, while diabetic patients can not use the molecule, resulting in exhibiting low level of chiro-inositol in their urine. Recently, it is reported that pinitol can trigger phospholipase C/D, thus the rate of glucose metabolism accelerates to use as fuel for human body. To not only reduce insulin resistance of diabetic patients, but also alleviate the symptoms of diabetes, obesity, and muscle contraction, pinitol and its dietary supplementation is needed.

• Food Science and Preservation
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• v.16 no.3
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• pp.449-453
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• 2009

The experiment was conducted to validate anti-inflammatory effects of pinitol from bean. It was evaluated for some molecule targets by wound healing assay and RT-PCR. The results of wound healing assay was shown dose-dependent inhibition of cell migration in cancer cells and inhibited RNA expression of ICAM-1, CD 44, MMP-17, MMP-14 and ARF2. Immune suppression activity in a mouse provoked by DNFB observed that inflammatory reaction with pinitol were reduced ear swelling and inflammatory cells infiltration in mouse atopic models. The result confirmed that pinitol have the effect of dose-dependent immune suppression activity.

• Proceedings of the Korean Society of Toxicology Conference
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• 2001.10a
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• pp.191-192
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• 2001

Although the incidence rates of gastric cancer and liver cancer, the most common cancers in Korea, are tending decrease, lung cancer is on the increase every year as cause of cancer death as well as incidence rate in Korea. And cigarette smoke is believed to be responsible for 90% of lung cancer. Many investigators have reported an association between genetic polymorphism of cytochromes P-450 (CYPs) or glutathoine S-transferase (GSTs) and susceptibility to lung cancer.(omitted)