• Journal of Conservation Science
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• v.33 no.6
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• pp.533-539
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• 2017

Stable carbon and nitrogen isotope results recorded in human bone reflects palaeodiet, nutrition, subsistence and palaeoenvironment. We analyzed the remains of the Naju Yeongdong-ri people, who live at around $6^{th}$ century, excavated from stone chambers and stone-lined tombs. The following results of the analysis of stable carbon and nitrogen isotopes were obtained: ${\delta}^{13}C=-19.5{\pm}0.7$‰, ${\delta}^{15}N=9.6{\pm}0.7$‰, (n=9). The value for stable carbon isotopes indicates that the Naju Yeongdong-ri people had a largely $C_3$-based diet such as rice, barley, and beans. On the other hand, the value for stable nitrogen isotopes reflect the consumption of terrestrial animal protein. This study presents new information on the dietary patterns of the Naju Yeongdong-ri people, whose tombs were similar to the Baekje tomb style and their burial type was much like the one followed by the indigenous people of the Yeongsan river basin.

• Applied Biological Chemistry
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• v.36 no.2
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• pp.115-120
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• 1993

For the elucidation of some information on processing properties of tomato, physicochemical characteristics of fruits were analysed for two group of cultivation pattern, non-proped cultivation (5 varieties) and groped cultivation (4 varieties). Weight, length, width, thickness and specific gravity were greater in the groped cultivation group than in the non-groped. Among the groped varieties, Master 2 showed the greatest values and 76Mo11-3-1-2-2 the smallest. Among the non-groped, weight, length, width and specific gravity were greatest in Jinhong and thickness was greatest in Good Hope and smallest in $79078{\times}ARC$. Hardness showed significant difference only among the non-groped resulting in the lowest value in $79078{\times}ARC$. Fruit sphericity was greater in the non-groped among which Good Hope was the greatest. In fruit color the non-groped showed greater trend in dominant wavelength, especially in Good Hope. No significant difference between group was found in lightness and % chroma. Sugar content showed higher trend in the non-groped and highest in Master 2. Acidity was significantly higher in the non-groped and highest in Good Hope. There was no difference in pH. Vitamin C was difference between group but higher trend in $79078{\times}ARC$. Viscosity was no difference between group but higher trend in $79078{\times}CL1561F6$ of the non-groped and 76Mo11-3-1-2-2-of the groped.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.44-50
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• 2014

We evaluated the enzyme inhibitory activity of germinated rough rice (Oryza sativar L.) treated by high pressure (30MPa) for 24 h (HP24) and 48 h (HP48). In rice germinated for 1 day, the ${\alpha}$-glucosidase inhibitory activity reached its highest level, 68.32%, at HP48. The ${\alpha}$-amylase inhibitory activity increased from 32.66-57.00% at HP0, to 43.67-74.82% at HP48. On the other hand, the inhibitory activity of angiotensin-converting enzyme increased from 27.98% to 49.42% over the course of the second day of HP48. The inhibitory activity of xanthine oxidase peaked of 67.51% at HP48 and subsequently decreased. Lipase inhibitory activity increased from 24.04-47.91% at HP0, to 29.62-64.63% at HP48. These results provide useful information for the use of germinated rough rice as a functional food material and demonstrate that high-pressure treatment during the germination process efficiently increase enzyme inhibitory activity.

• Applied Biological Chemistry
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• v.49 no.1
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• pp.55-59
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• 2006

This study was designed to investigate the optimum manufacturing condition of germanium-fortified yeast, and the binding properties of germanium (Ge) in germanium-fortified yeast. The nutritional optimum conditions were glucose 3.0 (w/v) %, yeast extracts 0.3 (w/v) % and peptone 0.5 (w/v) %, and the amounts of yeast cells were 67.4 mg/ml. And, the standard germanium-fortified yeast was produced under the condition at the ratio of yeast cell and germanium solution was 1 : 0.5 (50%), pH 6.5 and $35-40^{\circ}C$ during fermentation. In results of the identification, binding of germanium-protein showed structural difference between the inorganic Ge $(GeO_2)$ added during fermentation process and germanium-fortified yeast. Therefore, germanium-fortified yeast made by biosynthetic technology formed structurally safe organic germanium during fermentation process. Germanium-fortified yeast can be applied as a new functional material far the improvement of health, the prevention and treatment of chronic degenerative disease like cancer, and the enforcement of immune system.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.6
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• pp.2652-2659
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• 2011

The principal objective of this study was to provide the basic information on the sourdough bread made with probiotics and yeast(Saccharomyces cerevisiae) and to establish an optimum formula for the development of sourdough bread with high physiological, textural and sensory quality characteristics. The following mixing ratios of probiotics and yeast were used: Test 1, probiotics: yeast = 1.5 : 0.1; Test 2, 0.30 : 0.02; Test 3, 0.15 : 0.01(g/g). Fermentatioin using sourdough resulted in increase in number of probiotics in sourdough by 244~642 times but reduced pH in sourdough. Contributions by yeast in pH in sourdough were not as high as probiotics after the first fermentation of 15 hrs period of the dough. Among the three groups, bread volume, crumb firmness, crumb thickness, crumb elongation, compression force value, and specific volume of bread of bread were not significantly different. However, in sensory evaluation, flavor, taste, overall acceptance in sourdough produced by Test 2 markedly improved(p<0.05). These results show that Test 2 bread had improved sourdough properties, compared to Test 1 bread and Test 3 bread.

• Microbiology and Biotechnology Letters
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• v.45 no.3
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• pp.226-235
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• 2017

Carotenoids such as phytoene, lycopene, and ${\beta}-carotene$ are used as food colorants, animal feed supplements, and for human nutrition and cosmetic purposes. Previously, we reported the isolation of a novel marine bacterium, Kocuria gwangalliensis, which produces a pink-orange pigment. Phytoene desaturase (CrtI), encoded by the gene crtI, catalyzes lycopene formation from phytoene and is an essential enzyme in the early steps of carotenoid biosynthesis. CrtI is one of the key enzymes regulating carotenoid biosynthesis and has been implicated as a rate-limiting enzyme of the pathway in various carotenoid synthesizing organisms. Here, we report the cloning of the crtI gene responsible for lycopene biosynthesis from K. gwangalliensis. The gene consisted of 1,584 bases encoding 527 amino acid residues. The nucleotide sequence of the crtI gene was compared with that of other species, including Kocuria rhizophila and Myxococcus xanthus, and was found to be well conserved during evolution. An expression plasmid containing the crtI gene was constructed (pCcrt1), and Escherichia coli cells were transformed with this plasmid to produce a recombinant protein of approximately 57 kDa, corresponding to the molecular weight of phytoene desaturase. Lycopene biosynthesis was confirmed when the plasmid pCcrtI was co-transformed into E. coli containing the plasmid pRScrtEB carrying the crtE and crtB genes required for lycopene biosynthesis. The results from this study will provide valuable information on the primary structure of K. gwangalliensis CrtI at the molecular level.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.5
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• pp.308-317
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• 2017

This study aims to determine the current status of experiences of suicidal attempts of Korean women and to evaluate related factors and provide basic sources for distinguishing high risk group. The primary data of the 6th period of national health and nutrition survey by KCDC, between 2013 and 2015,wereutilized in this study.Women were selected;general characteristics, psychological characteristics, and relevant information of daily activities were collected. The collected data wereanalyzed by applying the complex sample analysis method,using the SPSS 20.0 program with an application of weighted values. The resultsof this study revealed that 1% of the study population had previously attempted suicide; the suicidal attempts in subjects with prior psychological counselling within 1 year was 5.25 times higher than those without prior counselling.Subjectswith too much stress were 14.92 times more likely to attempt suicide than those without stress. Moreover, subjects with higher-intensity work in daily lives was 4.85 times more likely to attempt suicide than those with less intense work. In addition, subjects who sat for longer period of time was 3.76 times more likely to attempt suicide. All of these were statistically significant. Therefore, these subjects should be considered as high risk for suicidal attempt.In order to prevent female suicide, guidelines that considers the psychological health status and daily activities are required. In addition, it is necessary to approach this issuewith individualized prevention programs as part of social policies.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.613-619
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• 2013

Konjac gel is known as a low calorie food, because the main component is water. Mugwort has been used for food and medicine for a long time due to itsfunctional property, which contains a lot of vitamins and minerals. Therefore, konjac noodle-added mugwort was prepared. The konjac gel was made by from a centrifuge after adding water, alkali and mugwort power in konjac flour. The centrifuge was used to remove air in the gel. After centrifuging by heating the gel in boiling water for one hour, konjac noodle was made by pressing using a flat heating press. The results are as follows. In the drying process of mugwort freeze drying after blanching in 1% $NaHCO_3$ solution is better than other drying methods. The physical properties (hardness, elasticity, cohesiveness, gumminess) of konjac gel were measured with a Rheometer. The optimum processing conditions were decided by these measured values. The optimum condition of making konjac gel is 9% concentration of konjac flour, a ph of 12.0, $Na_3PO_4$ coagulant and 1.5% concentration of mugwort power in konjac flour.

• Journal of Environmental Health Sciences
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• v.43 no.3
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• pp.167-175
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• 2017

Objectives: Children may be more exposed to certain environmental contaminants because they react with greater sensitivity and have different food intakes and breathing rate per unit of body weight compared to adults. The aim of this study was to determine general exposure factors such as skin surface area, period and frequency of exposure, and others among Korean children aged ${\leq}18$ years old. This study was carried out as the first of its kind in Korea. Methods: We developed 23 recommended exposure factors for Korean children aged 0 to 18 years by reclassifying raw data from the National Health and Nutrition Examination Survey and the National Statistical Information Service, as well as through investigation by experiments in the absence of related data. Results: Reflecting the activity patterns of about 9,000 children, the daily inhalation rates for long-term exposure ranged from $9.49m^3/day$ for children from birth to <2 years to $14.98m^3/day$ for children aged 16 to <18 years. The research found that Korean children spent an average of 22.21 hours indoors, 0.67 hours outdoors, and 1.12 hours in-transit every day. Young children (${\leq}2$ years old) spent approximately 34 more minutes outdoors on weekends than they did on weekdays. Conclusion: Various physiological variables in the human body reflect characteristics of children that can directly influence risk exposure. Therefore, the identification of general exposure factors based on Korean children is required for appropriate risk assessment.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.20 no.1
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• pp.19-28
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• 2010

This study was designed to investigate the effect of increased blood and tibia lead on the change of bone mineral density in retired male lead workers. One hundred nine retired male lead workers who worked in 4 different lead industries and 51 nonoccupationally lead exposed male subjects were recruited from March 2004 to October 2004. Bone mineral density(BMD) was measured by broadband ultrasound attenuation(BUA) at left calcaneous bone area with broadband ultrasound attenuation method of QUS-2(Metra Biosystems Inc, USA). Tibia bone lead was measured for skeletal bone lead with K-xray fluorescence(K-XRF) and blood lead was analyzed with flameless atomic spectrophotometer. Hemoglobin, hematocrit, serum calcium and iron were also analyzed. In addition, information for smoking and drinking status and basic personal data such as age and lead exposure were also collected using questionnaire inquiry. Blood lead was correlated with tibia lead (r=0.711) and these two variables were negatively correlated with BUA in bivariate analysis. BUA and tibia lead showed significant main effects on the change of blood lead after adjusting covariates. The effect modification by the level of BMD (low: lower than the median of BUA and high: higher than the median of BUA) was observed between the association of tibia lead and blood lead after adjustment of covariates. The subjects who had higher BMD seemed to have lower blood lead by the increase of tibia lead than those of lower BMD. In the multiple regression analysis of blood lead and tibia lead on BUA after adjustment of covariates, only blood lead showed statistically significant effect on BUA. This study confirmed that BMD and blood lead were significantly associated. To verify the causal association of BMD on blood lead and vice versa, further longitudinal studies are needed.