• Journal of Life Science
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• v.6 no.4
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• pp.293-298
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• 1996

Thirteen subspecies of Bacillus thuringiensis including B. t. israelensis, B. t. morrisoni PG-14 and B.t. darmstadoemsos known to be toxic to dipteran insects were treated on the mushroom (Flammulina velutipes) compost to estimate the biological control effect of a sciarid fly, Lycoriella sp. According to the results, it was found that there were no significant effects of the tested strains of B, thuringiensis on the control of Lycoriella sp. For further confirmation, larval gut juice of Lycoriella sp. and trypsin were respectively treated into the parasporal crystal proteins of three subspecies of B. t. israelensis, B. t. morrisoni PG-14, and B. t. darmstadiensis. The proteins were separated by SDS-PAGE. According to the results, the major parasporal crystal proteins were respectively produced by B. t. morrisoni as the amount of 52 kd, B. y. israelensis as 37kd and B. t. darmstadiensis as 39kd, but the activity of these proteins could not be unfortunately confirmed in this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.321-327
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• 1989

The buffer activities of 72 species of natural pH adjusters in Chinese herb medicine materials of food materials by 100% acetic acid$({\mu}{\ell})$ titration until pH 4.0 in the $100m{\ell}$ of 1 % solution of the pH adjuster were evaluated for their abilities to retard acidification of Kimchi. There were 14 species above 100 of buffer activity such as Glycerehizae Radix(150), Siler divaricatum Benthan et Hooker etc. among selected Chinese herb medicine materials. In selected Chinese herb medicine materials, the buffer activities of Erillae Herba+Glycyrehizae Radix, Erillae Herba+Dioscoreae Rhizoma, Erillae Herba+Glycyrehizae Radix, Erillae Herba+Dioscoreae Rhizoma, Erillae Herba+Puerariae Radix, Chrysanthenum sinense+Puerariae Radix, Alismatis Rhizoma+Angelicae gigantis and Dioscoreae Rhizoma+Puerariae Radix were above 150 by same amount blending each other. Species and buffer activities of natural pH adjusters, which are higher buffer capabilities in mushroom, bean and vegetable classes were mungbean(207). soybean(160), pease(190), fungus(225), Garland chrysanthemum(200), amaranth(175), wild sesame leaf(200), parsley(202) and green pepper(257) etc. Species and buffer activities of higher buffer capabilities of natural pH adjusters of natural blending pH adjusters which is synergistic effect or natural blending pH adjusters which is synergistic effect mixing with radish juice were mung bean+peas(272), mung bean+soy bean(282), fungus+parsley(302), Garlan chrysanthenum+amaranth(300), Garland chrysanthenum+wild sesame leaf(277), amaranth+green pepper(300) and amaranthe+parsley(280) etc and those mixing with cabbage juice were peas+fungus(202), Garland chrysanthenum(207) and fungus+parsely (205) etc.

• Journal of Nutrition and Health
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• v.38 no.6
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• pp.419-431
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• 2005

The prevalence of atopic dermatitis (AD) continues to increase in the industrialized countries related to Western lifestyle and dietary patterns. The purpose of this study was to evaluate the nutritional status, dietary patterns and dietary quality of AD patients. AD patients (n=50) and gender age matched healthy control (HC) were studied in case-control clinical trail. Preference and frequencies of consumption for 98 foods were estimated by questionnaires. Dietary pattern, current nutrients intake, and dietary quality were evaluated by the 3-day food records. As a result, anthropometric measurements from HC and AD patients were not significantly different. AD patients had significantly lower preference for buckwheat, some fishes (shellfish, flatfish, salmon), egg yolk, some vegetables (onion, garlic, Chinese-cabbage, radish, pepper, mushroom), coffee, and snack than those of HC had (p<0.05). AD patients had significantly lower frequency for pea, some fishes (shellfish, herring, flatfish, salmon, codfish), egg, some vegetables (spinach, pumpkin, mushroom), margarine/butter, nuts, coffee and apple juice, fried chicken, coke than those of HC had (p<0.05). The intake of vitamin $B_1$, vitamin $B_2$ (p<0.05) and vitamin E (p<0.001) of AD patients were significantly lower than those of HC. The intake for Ca and Zn of AD patients were remarkably lower than RDA for each nutrient. Moreover, AD patients' index of nutritional quality (INQ) and nutrient adequacy ratio (NAR) of vitamin E, vitamin $B_1$, vitamin $B_2$ were lower than those of HC. AD patients' dietary quality including dietary diversity score (DDS), dietary variety score (DVS), DMGFV (dairy, meat, grain, fruit, vegetable), dietary quality index (DQI) was poor. This results indicate that atopic dermatitis patients had significantly different food preference and food frequency when these were compared with those of healthy people. The dietary diversity, dietary variety and dietary quality of atopic dermatitis patients were very limited.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.301-310
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• 1995

The purpose of this study is to survey various recips of the roasted skewered beef (Sanjuk) with twenty three classical cookbooks written before 1943 in Korea. The recipes of the roasted skewered beef are found thirty times in the records, which can be classified into six groups such as the palm-type skewered beef (Sulhamyukjuk), little finger-type skewered beef, mixed skewered beef, juice skewered beef, little finger-type skewered internal organs, and wide-cut skewered internal organs. The palm-type skewered beef and the mixed skewered beef most frequently appeared in the records. The 'Sulhamyukjuk' in the 17th century were inherited while changing its name to 'Sanjuk' in the late 18th century, which is the origin of 'Bulkoki'. There were two types of the roasted skewered beef, the palm-type and the little finger-type; and the palm type preceded the little finger-type. They were used with no change until the 19th century. Actually the roasted skewered beef existed even in the 16th century, but were put down in the early 17th century. In the cooking of 'Sulhamyukjuk' the process of dipping shortly into cold water in the midst of roast seems to absolutely disappeared. Some recipes of the roasted skewered beef were lost, but most have been inherited in the similar way with simplification including little use of internal organs. The main ingredients consisted of parts of cattle such as fresh meat, intestines, heart, liver, omasum, tripe, head, sweet bread, and lung with various vegetables and mushroom. And the main seasonings were mixtures of oil, soy sauce, sesame seed powder, scallion stalk, pepper, sesame seed oil, and salt. And sometimes wine, vinegar, ginger, garlic, and sugar were added.

• Korean Journal of Health Education and Promotion
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• v.17 no.1
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• pp.131-154
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• 2000

This study was conducted to provide basic data for development of public information program and public policy which could prevent the medicine abuse in Korea, examining the level of knowledge of medicine and its related factors. Data were collected from the 2,011 residents who live in mtropolitan cities, large-sized cities, small and medium cities, and small towns The results of this study are summarized as follows. 1) In case of purchasing of medicines in pharmacy, 67.3％ of the respondents chose the medicines through recommendations of the professionals such as pharmacists and doctors, while 32.7％ of the respondents chose the medicine through self-judgement, advertizing, or recommendation of relative. 2) 64.7％ of the respondents obtained the information on medicines through TV. It appeared to be higher in the groups of female of the twenties, the unmarred, a brother and sister threesome, highschool graduates, housewives, residents in small and medium cities, atheists, and the middle class, displaying the significant difference from the other groups. 3) 40.5％ of the respondents recognized the side effect of the medicine when they took the medicine, while 34.4％ did not recognize it. The rate of experience in the side effect was 39.7％. The informations on the medicine abuse and the risk of addiction were obtained through broadcast media (47.9％), publications (12.1％), and health professionals (11.6％). 4) 81.1％ of the respondents experienced taking of the fatigue relieving medicine. The experience in taking of the fatigue relieving medicine appeared to be higher in the groups of the forties. the married. a brother and sister threesome. highschool graduates. persons engaging in farming, livestock raising, and forestry, the residents in small towns, and Christians. Each group displayed the significant difference from the other groups. 5) According to the level of knowledge of medicines, the respondents marked average 11.7 ± 3.76 points on the base of 24 points. It appeared to be higher in the groups of female of the twenties, a brother and sister foursome, college graduates, teachers, Catholics, and the middle class, displays the significant difference from the other groups. 6) According to the experience in taking of health medicine and health food, 81.1％ of respondents had the experience in taking ‘the fatigue relieving medicine’; 72.4％ ‘carrot or vegetable juice’; 69.5％ ‘ginseng’; 63.0％ ‘mushroom’; 42.5％ ‘dog meat’; 38.0％ ‘aloe’; 36.4 ‘deer antlers’; 11.4％ ‘snake’; 2.0％ ‘the penis of a fur seal’. 7) The factors influencing the level of knowledge of medicine include experiences in taking of the tonic, the fatigue relieving medicine, and the nutritive medicine, economic status, the number of brothers and sisters, education level, marital status, father's education level, and age. The factors influencing the experience in side effect of medicine are experiences in taking of the fatigue relieving medicine, the nutritive medicine, and the tonic, sex, age, education level, father's education level, marital status, economic status, religion, and the number of brothers and sisters. In conclusion, it is estimated that the level of knowledge of medicines is significantly low in Korea. Especially, it is found out that workmen, students, the upper class, the class of low education level, and persons engaging in farming, livestock raising, and forestry neglect importance of knowledge of medicine. Therefore, it is necessary for public authority, associations related, and health professionals to develop programs for public information and education to help people obtain basic knowledge of medicine.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.129-138
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• 2011

Hydrolyzed wheat gluten (HWG) and low glutamic acid (Glu) hydrolyzed wheat gluten with different quantities of NaCl were reacted with several precursors to develop natural meat flavor based on Maillard reaction products (MRP). The MRP based flavors were analyzed for their pH, browning index, DPPH radical scavenging effect, and sensory properties. Synthetic meat flavor from low Glu hydrolyzed wheat gluten with 7% NaCl and ribose, cysteine, methionine, thiamin, lecithin, and garlic powder reacted at $140^{\circ}C$ for 30 min and were most favorable for a roasted meat flavor. Based on an omission test, cysteine was selected as the most important precursor for producing meat flavor compared to methionine, thiamine, and lecithin. Natural precursors including mushroom powder and fat medium were applied to compensate for the synthetic precursors. The optimum formula for meat flavor was 5% ribose, 7.7% cysteine, 6.9% garlic juice powder, 2.1% Lentinusedodes powder digested with protease, and 1% lard. The sulfuric pungent, oily, and salty attributes of the formula decreased and a mild roasted meat flavor was expressed.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.501-508
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• 2007

In order to develop a new starter for fermented milk, Lactobacillus plantarum M23 was isolated from raw milk and investigated for physiological characteristics. It showed good tyrosinase inhibitory activity compared with commercial lactic acid bacteria. The optimum growth temperature of Lactobacillus plantarum M23 was $40^{\circ}C$ and cultures took 17 hr to reach pH 4.3. Lactobacillus plantarum M23 showed more sensitivity to Penicillin-G, Oxacillin, Novobiocin, Chloramphenicol in a comparison of 12 different antibiotics, and showed most resistance to Vancomycin. It showed higher leucine arylamidase and ${\beta}-galactosidase$ activities compared to 16 other enzymes. It was comparatively tolerant to bile juice and able to survive at pH 2 for 3 hours. It showed high resistance to Escherichia coli, Salmonella typhimurium and Staphylococcus aureus with rates of 77.8%, 86.5% and 83.8%, respectively. Based on these and previous results, Lactobacillus plantarum M23 could be an excellent starter culture for fermented milk with high resistance to melanin.