• Journal of the korean academy of Pediatric Dentistry
• /
• v.35 no.2
• /
• pp.287-296
• /
• 2008

The purpose of this in vitro study was to compare the remineralization effect of commercially available anticariogenic products, exactly low level fluoride mouthrinse(500 ppm NaF), tooth cream with Casein phosphopeptide-amorphous calcium phosphate(CPP-ACP) and fluoride mouthrinse plus tooth cream on artificial caries lesion. Artificial caries lesion was induced at the buccal surface of permanent third molar and the specimens were then divided(16 specimens/group) into four group. Twice a day during 28 days specimens of each group were treated with a commercially anticariogenic product as follows and applied to the pH cycling system. Group 1: control group (No treatment) Group 2: Tooth $Mousse^{(R)}$ (GC Co. Japan) Group 3: $chikachika^{(R)}$ (Samil Co. Korea) Group 4: $chikachika^{(R)}$+Tooth Mousse$^{(R)}$ The long-term change of mineral loss(${\Delta}Q$) was evaluated by quantitative light-induced fluorescence (QLF) and the following results were obtained: 1. ${\Delta}Q$ of Group 1 was not noticed statistically significant during 28 days comparing that prior to treatment. There was a statistically significant increase in ${\Delta}Q$ of Group 2 and 3 since 14 days. So was in ${\Delta}Q$ of Group 4 since 7 days. 2. ${\Delta}Q$ was increased as follows: Group 1< Group 2, 3< Group 4. 3. Comparing with Group 1, Group 2 was a statistically significant increase since 7 days and Group 3 and 4 were since 3 days. Comparing Group 2 with 3, there was not noticed statistically significant during whole duration. Group 4 was significantly higher than Group 2 and 3 after 28 days. 4. All groups demonstrated a decrease in the rate of remineralization as time goes on.

• Journal of Korean Society of Forest Science
• /
• v.96 no.3
• /
• pp.307-316
• /
• 2007

Yellow poplar (Liriodendron tulipifera L.) has low germination rate relatively other species, so the seedling production of Yellow poplar is a hard task. Accordingly this study was conducted to determine the optimal germination conditions for healthy seedling production and to promote survival rate after afforestation. Gemination percentage was examined at different media and seed covering materials using planting flats in the greenhouse. The best germination percentage was observed in sand for media and compound soil for covering materials. But it was time to transplant, seedlings became a poor character (i.e. height, root length, number of root, dry weight) in sand for media. In order to produce healthy seedlings, each different medium was compounded with TKS-2 (this is a gardening bed soil.) in the ratio 1:1 (v/v.), and compared two conditions. Quality of seedling was better than not mixed TKS-2 into each medium. Transplanting seedlings from greenhouse to nursery grew up rapidly 2 months later (early in August~early in October). Growth amount during two months corresponded to 85.6% and 71.3% in total growth amount of height and diameter at root collar, respectively. In the case of the competition-density effect on yellow-poplar seedlings, direct seedling produced the maximum 35 standard seedlings above 8 mm of root collar diameter per $m^2$, while transplanting seedling produced the maximum 64 standard seedlings per $m^2$. And produced seedlings of two way were significantly different rootlet while axial root and lateral root was not significantly different.

• Journal of Korean Society of Forest Science
• /
• v.104 no.3
• /
• pp.390-396
• /
• 2015

This study was carried out in order to closely examine quality index by shading level of 2-year-old (1-1 seedling) container seedling of Daphniphyllum macropodum which is known as the species of having shade tolerance that is evergreen broad leaved tree in the warm temperate region. The shading treatment was regulated with the shading level of full sunlight, and 35%, 55%, 75%, 95% of full sunlight. As a result of surveying growth according to the shading level, both height and root collar diameter were surveyed to be the highest with 45.1 cm and 8.22 mm, respectively, under 75% of shading. The next was surveyed to be 43.2 cm & 8.05 mm and 42.5 cm & 7.98 mm, respectively, in order of 35% and 55% in shading. Leaf, shoot, root, and whole dry mass production were the highest under 75% of shading. The next was higher in leaf, stem, and whole dry mass production under 55% of shading. A root was higher under 35% of shading in the next. H/D ratio was the range of 5.29~5.35 under the 35~75% shading that showed the relatively high height and root collar diameter. T/R ratio was the lowest with 1.17 under 35% of shading. It was 0.41 under 95% of shading as for LWR, 0.24 under 75%-95% of shading as for SWR, and 0.46 under full sun and 35% shading as for RWR. QI was the highest with 3.74 under 75% of shading. As a result of surveying the whole experiment, it is concluded that the production of D. macropodum seedling is more effective under 75% shading

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.6
• /
• pp.875-880
• /
• 2012

This study was conducted to investigate the level of contamination of pathogenic Escherichia (E.) coli in 50 types of red pepper powders collected domestically. Pathogenic E. coli was confirmed using real-time PCR to confirm the 4 types of EAEC, EPEC, EHEC and ETEC. One sample out of 50 was contaminated with pathogenic E. coli. The type of pathogenic E. coli detected in the sample was EAEC. This study was also conducted to determine the effect of alcohol treatment on the reduction of E. coli populations in red pepper powder. The amount of E. coli in the control was $1.2{\times}10^6$ cfu/mL. The amount of E. coli in 10 minutes immersion treatment with 10% alcohol was $1.1{\times}10^6$ cfu/mL. In samples treated with over 20% alcohol, E. coli was not detected. This showed that 10 minutes of immersion in over 20% alcohol might be effective to reduce E. coli. This study was also conducted to determine the effect of UV irradiation on E. coli reduction. The number of E. coli in the control group was $5.0{\times}10^5$ cfu/mL. However, the number of E. coli in 45 min of the UV irradiated sample decreased to $1.0{\times}10^3$ cfu/mL, by $10^2$ cfu/mL. In contrast, E. coli was not detected in an over 60 min UV irradiated sample in $10^{-2}dilution$. This study showed that over 20% alcohol treatment and UV irradiation for 60 min was effective to control E. coli in red pepper powder.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.8
• /
• pp.1171-1178
• /
• 2010

This study was carried out to compare the physicochemical characteristics of vinegars fermented from cereal crops with Incalgyun. The crude protein, mineral and $P_2O_5$ contents of vinegars fermented from cereal crops with Incalgyun were higher than the circulated brown rice vinegar (CBRV). Brix degree, turbidity and pH of vinegar fermented from cereal crops with Incalgyun were higher, and total acidity was lower than the CBRV. The glucose content of the CBRV was 4.89 mg/mL, and vinegars fermented from glutinous foxtail millet without and with Incalgyun were 5.62 and 5.58 mg/mL. The major organic acids were acetic acid and succinic acid. The total organic acid content of the CBRV was 41.92 mg/mL, and vinegars fermented from cereal crops without and with Incalgyun were 12.14~42.31 and 13.07~41.80 mg/mL. Total amino acid content of the CBRV was $63.75\;{\mu}g/mL$, and vinegars fermented from cereal crops without and with Incalgyun were 1,125.24~1,976.37 and $1,045.36{\sim}2,057.34\;{\mu}g/mL$. The total polyphenol content of CBRV was 2.31 mg/100 mL, and vinegars fermented from cereal crops without and with Incalgyun were 28.59~41.26 and 26.57~39.62 mg/100 mL. The ABTS and DPPH radical scavenging activities of the CBRV were 1.45 and 2.85 mg TEAC/100 mL. The highest ABTS and DPPH radical scavenging activities were 37.10 and 20.26 mg TEAC/100 mL at the vinegars fermented from nonglutinous foxtail millet and glutinous foxtail millet with Incalgyun, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.2
• /
• pp.227-236
• /
• 2010

This study was carried out to investigate the anti-oxidative and anti-inflammatory actions of Hericium erinaceus mycelia in BALB/C mice injected with lopopolysaccharide (LPS), called endotoxin. Mice (6 weeks of age) weighing approximately $24.73\pm0.11$ g were divided into 5 groups and were fed on the experimental diets containing Hericium erinaceus mycelia powder (HMP) for 1 week. Experimental groups were NC (normal control), HMP-C (HMP control), LC (LPS control), HMP 3%, and HMP 10%. Endotoxin shock was induced by intraperitoneal injection of LPS (100 mg/kg BW). NC and HMP-C groups were injected with saline solution (100 mg/kg BW). Food efficiency ratio were significantly (p<0.05) decreased in the HMP supplementation groups. Total fat and $\beta$-glucan excretion were higher in HMP supplementation groups than NC and LC groups, while plasma TG level was not different among groups. Plasma ALT levels were significantly (p<0.05) lower in the HMP supplementation groups than in LC group at 8 hr after LPS injection, while tumor necrosis factor-$\alpha$ and interleukine-6 levels of plasma were not different among groups. Hepatic superoxide dismutase, glutathione-reductase (GSH-red), and glutathione-peroxidase activities were higher in the HMP supplementation groups than in LC group at 4 hr after intraperitoneal injection of LPS. Hepatic GSH levels and protein expression of GSH-red was significantly (p<0.05) higher in the HMP supplemented groups than in LC group at 1 hr, 4 hr and 8 hr after LPS injection. From the above results, it is concluded that Hericium erinaceus mycelia may ameliorate hepatic oxidative stress by LPS through the elevation of hepatic glutathione level and antioxidant enzyme activities, which support the hepatoprotective effect of Hericium erinaceus mycelia.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.3
• /
• pp.333-340
• /
• 2014

The purpose of this study was to develop functional lotus root bugak with plasma lipid reduction capacity by controlling the color of batter used for bugak preparation. Lotus root, nearly colorless, was selected to observe color effects. Gardeniae fructus (GF), Opuntia ficus-indica var. saboten (OF), and green tea (GT), which are colored yellow, red, and green, respectively, were used as coloring agents. Fermented glutinous rice was prepared naturally during winter season by placing glutinous rice and water (1:2, w/w) together in a crock pot for 7 days. Coloring materials (10%, w/w) were blended with glue made from fermented glutinous rice flour to prepare the batter. Cooked lotus root was then mixed with a 1.1-fold amount of batter (w/w) and dried at room temperature. Lotus root bugak (LRB) is pan-fried with un-roasted sesame oil, which is traditionally used as frying oil in Korea. Low-density lipoprotein receptor knockout ($LDLr^{-/-}$) mice (n=36) were fed an atherogenic diet (AD) containing various types of LRB (10 g%) for 10 weeks. Plasma triglyceride, total cholesterol, and LDL-C concentrations decreased significantly in mice fed LRB prepared with OF batter (OFB) and GT batter (GTB) (P<0.05). Protein expression levels of fatty acid synthase (FAS) and 3-hydroxyl-3-methylglutaryl coenzyme A reductase (HMGCR) in the OFB and GTB groups were suppressed compared with the LRB group (P<0.05). In accordance with the results on FAS and HMGCR expression, sterol regulatory element binding protein-I and II (SREBP-I and II), which are responsible for the regulation of FAS and HMGCR gene expression, respectively, were down-regulated compared to the LRB group (P<0.05). In conclusion, the plasma lipid reduction activities of OFB and GTB could be mediated through down-regulation of FAS and HMGCR mRNA expression via suppression of regulatory molecules, SREBP-I and II, in $LDLr^{-/-}$ mice.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.8
• /
• pp.1227-1235
• /
• 2013

This study was conducted in order to investigate the quality characteristics and antioxidant activities of dry noodles with addition of sorghum (Sorghum bicolor L. Moench) flour from glutinous and non-glutinous varieties. The sorghum varieties used in this study were glutinous 'Hwaggumchal' and non-glutinous 'Donganme', and the contents added to noodles were 'Hwaggumchal' 5%, 'Hwaggumchal' 10%, 'Donganme' 5%, and 'Donganme' 10%. The turbidity of soup of cooked noodles was increased by addition of sorghum flour. The cooking loss of 'Hwaggumchal' flour added noodles (HFN) was greater than that of 'Donganme' flour added noodles (DFN), reflecting endosperm characteristics. Phenolic compounds such as polyphenol, flavonoid, and tannin contents and antioxidant activity of sorghum flour added noodles were increased in proportion to the amounts of added sorghum flour. In the added varieties, DFN showed greater amounts of phenolic compounds and higher levels of DPPH and ABTS radical scavenging activities than HFN. The DPPH and ABTS radical scavenging activities of 5~10% DFN were increased by 4.6~6.2 fold and 10.5~13.4 fold, respectively, compared to non-added noodles. Regarding cooking effects, DPPH and ABTS radical scavenging activities of sorghum flour added noodles were increased by 10.9~11.2% after cooking. In sensory evaluation, color and appearance value were highest in HFN, and no differences in taste and overall acceptability were observed among treatments.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.4
• /
• pp.587-594
• /
• 2013

The hypoglycemic and hypolipidemic effects from Wa-song (Orostachys japonicus) extracts with mixtures of medicinal herbs (such as Baekbokyung, Changchul and Sa-in) were evaluated in the streptozotocin (STZ)-induced diabetic rats. Thirty-five Sprague-Dawley rats were assigned to five groups; normal, diabetic control (D-control), a group fed a medicinal herbs mixture (D-MH), and a group fed composites of O. japonicus with mixtures of medicinal herbs (1:1, D-MHOA and 3:1, D-MHOB). All were fed on their diet for 4 weeks. After 4 weeks, the body weight of all experimental groups increased compared to the diabetic control group, with the D-MHOB group having a significantly higher increase. Fasting glucose levels in all experimental groups (compared to the D-control group) significantly decreased after 2 weeks, but between 2~3 weeks, the levels in the D-MH group were similar to the D-MHOA group. After 4 weeks, the fasting glucose level of the D-MHOB group was the lowest compared to the other groups. In a test of oral glucose tolerance, blood glucose levels were highest 60 minutes after feeding glucose; however this level improved significantly in the groups fed an experimental diet compared to the D-control group. Glycosylated hemoglobin levels were 1.9 times higher in the D-control group than the normal (3.9%), but levels in the experimental groups were significantly decreased in D-MHOA and D-MHOB groups compared to the D-MH group. In the high amounts of O. japonicus to medicinal herbs mixture, total lipids and cholesterol significantly decreased in the serum, while HDL-C levels increased. GPT activity was significantly lower in the D-MHOB group compared to the other groups. Lipid peroxide levels decreased in the D-MHOA and D-MHOB groups compared to the D-MH group. Antioxidant activity was higher depending on the dose of O. japonicus. Overall, O. japonicus exhibited effective hypoglycemic and hypolipidemic actions enhanced by a combination of medicinal herbs.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.6
• /
• pp.941-947
• /
• 2013

To increase the consumption of frying ginseng, we investigated the physicochemical properties of frying ginseng and different edible oils processed through frying ginseng: soybean oil (SO), corn oil (CO), olive oil (OO), and grape seed oil (GO). We tested various parameters, including temperature (130, 160, 180, and $200^{\circ}C$), frying time (2.0, 2.5, 3.0, and 3.5 min), and frying amount (up to 30 times). The physicochemical properties of the fried ginseng and oils were evaluated for changes in acid value, peroxide value, free fatty acid content, acrylamide formation, color, and viscosity of oils. The acid value and peroxide value of the oils increased with frying temperature and amount. Saturated fatty acids increased and unsaturated fatty acids decreased with the amount of frying, but oleic acid in CO and GO and linoleic acid in OO increased. The concentration of acrylamide in fried ginseng increased as the frying temperature and amount increased and was the lowest in OO. The lightness and redness of the frying oil color decreased and its yellowness increased in SO and CO, but the lightness increased (redness and yellowness decreased) in OO. In particular, CO was significantly browned with increasing frying amounts. The viscosity of the frying oils increased with frying amount, with CO showing the lowest increases in viscosity of the oils. As a result, the optimal ginseng frying condition found was 2 min 30 sec at $180^{\circ}C$, regardless the type of oils.