• The Korean Journal of Mycology
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• v.19 no.2
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• pp.148-155
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• 1991

Fungal ochratoxin A wes extracted and measured from the Korean traditional and fermented soybean foodstuffs (12 samples of Maeju, 28 samples of Dwangjang and 28 samples of Kangjang) collected from the whole nation wide regions. The various fungi were isolated from the foodstuffs and they were also examined whether the isolates produce ochratoxin A (OA) under the artificial conditions or not. Determinations of OA produced by the fungi were done with the antibody-attached CIA method, which was accurate or sensitive at the range of 20 pg per sample with a ninty percent recovery. Out of the 222 fungal isolates, 39 isolates produced the OA under the artificial conditions, and were identified as species of Aspergillus, Penicillium, Paecilom­yces or other genera. The OA detected in all soybean foodstuffs was presumed to be originated from the first fermentation step of maeju.

• Journal of Practical Agriculture & Fisheries Research
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• v.7 no.1
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• pp.3-20
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• 2005

The purpose of this study is to explore the possibility of commercialization of Korean traditional foods for the tourists. In order to develop suitable foods for the tourists, it is needed to identify the various traditional foods, its cooking process, and component parts. The author surveyed various traditional foods in Gyeonggi provinces through field visits and considered the followings: Significance of the foods in local areas and background of taking the foods, production of the foods for the tourists and foreigners, standard cooking process and mass production systems, best quality of foods and management for good qualities, period of circulation of foods, balanced nutritional elements, foods for the well-being concepts, scientific and reasonable inheritance mechanism for the foods, and concept of originality of the foods. For further development of traditional foods for the tourists, the followings should be considered: High quality of foodstuffs, advanced processing technology, marketing network, enforcement of publicity, supporting research institute on traditional foods, and automatic operation of processing facilities. As the result of this study, the following traditional foods in Gyeonggi provinces are recommended for the tourists: kongrungchang-gookbap, Moorutsook-goum, Gamja-boongsaengei, Sookboojaengei-sirudduk, Maemil-chongdduk, Gamja-ongshimi, Oksusu-ongshimi, Maemil-makguksoo, and Kotdung-chigi.

• Journal of Nutrition and Health
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• v.10 no.2
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• pp.54-58
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• 1977

The iron contents in the foodstuffs used for treatment of anemia as dietary treatments in Part Tang-Aik(湯液編) of Tong-Eui-Bo-Gam, (which was treatments of herb medicine. in Royal family) are studied on the purpose of comparing these Korean traditional and oriental herb medicine with modern nutrition and medicine, focusing especially upon the scientific values residing in them. The iron contents in grains, reptilla, feathered tribes, mammals, and fruits advised good for anemia in Tong-Eui-Bo-Gam are in average per 100g weight base, 8.6, 5.0, 6.5, 3.4, and 2.12 mg each respectively, while in thoes not advised good for anemia in the same part, the iron contents are 2.34, 2.63, 1.4, 2.21 and 0.97mg each respectively. To compare these two groups, in the foodstuffs advised good for anemia in Korean traditional herb medicine represented in Tong-Eui-Bo-Gam, the iron contents are much higher than in those not advised groups. However, in classes of vegetables and fishes, the iron contents are reversed. In conclusion, it is very difficult to say that all the dietary treatments advised in Korean traditional herb medicine are scientific in modern medical view point, however, it has some value doubtlessly to research Korean traditional herb medicine in modern aspect. Furthermore, in this study, Korean traditional medicine, arguing being built upon thousands years of experiences has been found .to have some scientific bases such as high iron contents in food stuffs advised good for anemia represented in Tong-Eui-Bo-Gam.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.55-64
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• 1973

Garlic and traditional fovarite foodstuffs of plant origin have been analyed for selenium and sulfur containing amino acid content selenium compound were assayed using a $^{77m}Se$ neutron activation analysis, cystine and methionine determination by paper and thin-layer chromatography. The results obtained indicate that the content of selenium and sulfur containing amino acid are highest in garlic. The results also show that the selenium is a more abundant in particular speies such as garlics produced in Tan Yang and Wei Sung. The effect of Korean garlic and favorite typically found in the Korean diet has also been studied. Some vegetables known to contain a relatively high level of sulfur and selenium (garlic and onion) do loss significent quantities of selenium as a result of cooking.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.611-623
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• 2011

The goal of this study was to understand the reasons for learning about Korean herbal food by examining the actual conditions in a Korean herbal food course during lifestyle education. The general characteristics of the people learning about or working with the food as well as the correlations between the examined factors were analyzed, focusing on each person's dietary lifestyle. We divided the class participants into five dietary lifestyle groups by analyzing their scores. Group 1 was the"taste-seeking type", group 2 was the "quality-seeking type", group 3 was the"economy-seeking type", group 4 was the"convenience and economy-seeking type", and group 5 was the"convenience and health-seeking type". A person with a cooking career was considered to have more experience with Korean herbal food. The highest motivation for Korean herbal food education was for professional reasons, and the class that was most appreciated was learning about Korean traditional herbal foods. The highest satisfaction for the class was based on the instructor's knowledge, followed by food tastes, foodstuffs, educational materials, and the facilities superintendent. Satisfaction with the class tuition and practical utilization was relatively low.

• The Korean Journal of Mycology
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• v.24 no.4 s.79
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• pp.329-336
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• 1996

From five years' previous work, the fungal isolates of Scopulariopsis were reported to be important flora at the late stage of meju fermentation. Mainly, the white or pale brown powders of spore mass of these fungi were observed on the surfaces of rectangular mejus, and to be an important sign for well-done Korean traditional home - made mejus. Out of the five isolates previously collected and stored, two kinds of Scopulariopsis isolates were identified as S. brevicauli and S. fusca. The microscopic differences between two were found to be branching patterns of annellophore and ornamentations of spore wall (warty and smooth). However, the intermediate form between two ornamentations of spore wall were also observed in our isolates. This observation was consistent with other result made from the protein electrophoresis. The isolates of Scopulariopsis were considered to be similar or superior to those of Aspergillus species, as compared with production of protease and amylase related enzymes. Thus, these isolates were speculated to be important fungi in Korean traditional home - made meju fermentation and also in production of protease and amylase.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.262-267
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• 2006

Inhibitory effects of fungal metabolites isolated from foodstuffs on growth of human cancer cell lines were evaluated. Isolated strains were divided into four classes based on color (aerial, reverse), shape, and growth speed. Fungal metabolites extracted with ethyl acetate were investigated for their growth inhibition on six kinds of human cancer cells by MTT assay. Ethyl acetate extract showed high growth inhibition against all cancer cells tested, with D4 exhibiting the strongest growth inhibition effects against Kato III, AGS, Hepa1c1c7, and MDA-MB-231 cancer cells. These results suggest ethyl acetate extract from fungal metabolites as effective natural cancer therapeutic material.

• Journal of Microbiology and Biotechnology
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• v.16 no.3
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• pp.349-354
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• 2006

Furaneol, a key aroma compound found in strawberry, pineapple, and processed foodstuffs, has been known to possess various biological activities on animal models. In this study, the antimicrobial effects of furaneol against human pathogenic microorganisms were investigated. The results indicated that furaneol displayed a broad spectrum of antimicrobial activities against Gram-positive and Gram-negative bacteria and fungi without hemolytic activity on human erythrocyte cells. To confirm the antifungal activity of furaneol, we examined the accumulation of intracellular trehalose as a stress response marker on toxic agents and its effect on dimorphic transition of Candida albicans. The results demonstrated that furaneol induced significant accumulation of intracellular trehalose and exerted its antifungal effect by disrupting serum-induced mycelial forms. These results suggest that furaneol could be a therapeutic agent having a broad spectrum of antimicrobial activity on human pathogenic microorganisms.

• Journal of environmental and Sanitary engineering
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• v.2 no.3 s.3
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• pp.31-38
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• 1987

Bean sprouts is one of the popular traditional foodstuffs as a subsidiary articles of diet in Korea. As the need arise from restaurents, bean sprouts were produced by forcing culture in manufacture. In oder to prevent of the hazard' by trace metals such as Hg, Cd, Pb, Cu and Zn, the contents of these metals were analyzed. Hg, Cd, and Pb were not . detected , but the mean contents of Cu and Zn were O.33ppm and 0.356 ppm, respectively. It seems that the higher oontents of Cu and Zn in beas sprouts was the results of relative high concentration of itself. These contents has no problean in now, but the more sanitary management in manufacture and in bean producing region will be needed.

• The Korean Journal of Mycology
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• v.25 no.1 s.80
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• pp.35-45
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• 1997

The yellow fungal isolates inhabiting at the cereals (Hwang-Kuk, HK-fungi) were widely collected from the mejus and nuluks in Korea; the meju is a raw material for Korean traditional foods for soysauce and soypaste, and the nuluk is a raw material for Korean traditional rice wine. These isolates, well known as an Aspergillus oryzae producing amylase for Korean rice wine or producing protease for soybeans, were compared with Aspergillus species known. All isolates were microscopically observed to be a species of A. oryzae or its related, but to be difficult to be identified. Thus, RAPD-DNA techniques were applied for these isolates and analyzed with nummerical values using NT-system, or Ecological programs or Factorial analyses. Several common bands of RAPD-DNA in the 28 isolates were synthesized with the different OPD primers and speculated to be used for identification of HK fungi. The HK-fungi isolated were revealed to belong to the group of A. flavus previously defined. Particularly, the isolates collected from mejus were analyzed to be more closed to A. flavus, The species of A. flavus, A. oryzae and A. sojae were grouped at the values lower than those indicating the diversity of species. In other words, these three fungal species were not distinguishable and all isolates known as a HK-fungus were very closed to A. flavus, All isolates were not diversified at groupings of RAPD-DNA, and considered to be not the natural flora at the mejus or nuluks. The meju or nuluk having the above fungi as the fungal flora were speculated to be not termed "Korean traditional foodstuffs".The yellow fungal isolates inhabiting at the cereals (Hwang-Kuk, HK-fungi) were widely collected from the mejus and nuluks in Korea; the meju is a raw material for Korean traditional foods for soysauce and soypaste, and the nuluk is a raw material for Korean traditional rice wine. These isolates, well known as an Aspergillus oryzae producing amylase for Korean rice wine or producing protease for soybeans, were compared with Aspergillus species known. All isolates were microscopically observed to be a species of A. oryzae or its related, but to be difficult to be identified. Thus, RAPD-DNA techniques were applied for these isolates and analyzed with nummerical values using NT-system, or Ecological programs or Factorial analyses. Several common bands of RAPD-DNA in the 28 isolates were synthesized with the different OPD primers and speculated to be used for identification of HK fungi. The HK-fungi isolated were revealed to belong to the group of A. flavus previously defined. Particularly, the isolates collected from mejus were analyzed to be more closed to A. flavus, The species of A. flavus, A. oryzae and A. sojae were grouped at the values lower than those indicating the diversity of species. In other words, these three fungal species were not distinguishable and all isolates known as a HK-fungus were very closed to A. flavus. All isolates were not diversified at groupings of RAPD-DNA, and considered to be not the natural flora at the mejus or nuluks. The meju or nuluk having the above fungi as the fungal flora were speculated to be not termed 'Korean traditional foodstuffs'.