• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.1
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• pp.27-34
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• 1991

this study is conducted to evalute the effect of ginseng fraction components(ginseng extract siolution; GES ginseng protein ; GP ginseng saponin ; GSA ginseng residue ; GR) upon hy-perlipidemia and fatty liver induced by high fat administration. In doing so the serum liver and epididymal adpoid tissue have been examined for lipid component level cortisol and insulin level. The change of liver tissue has been observed by light and electron microscope. In the cortisol level all experimental groups were lower compared to control group. The liver of rats observed histochemically. Control group appeared to be fatty liver but GP and GSA group looks normal electron-microscopically. GES and GP group showed a slight improvement compa-red with control group.

• Journal of the Korean Society of Food Culture
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• v.3 no.1
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• pp.57-66
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• 1988

The results obtained by survey on 599 respondents of different age groups for preference of 84 prepared foods were subjected to statistical principal component analysis, factor analysis, analysis of variance, scheffe verification, and discriminant analysis so as to find a structure of preference for foods. The results may be summarized as follows: 1. The results of the factor analysis indicate that 84 prepared food items may be classified into 3 groups and that by knowing an indvidual's preference to one prepared food, one can presume his preference to the others in the same group without carrying out actual test. 2. The results from an analysis of variance showed that most of primary school children extremely liked snacks, seniors liked Korean cooking, primary school children and collegians had weaknesses for western cookings while kindergarden children and adults over 50 years old disliked them.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.231-235
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• 1996

The water binding capacity(WC) of acid detergent fiber(ADF) was estimated. The WBC of raw vegetables ranged from 5. 1g to 24.7g water/g ADF. WBC was high in pepers and low in welsh onions. The correlation coefficients between WBC and fiber components were examined to fled which component is responsible for the deteruuning ability to bind water. The correlation coefficient between WBC and cellulose was +0.8. The binding capacity of water by fiber was affected positively by cellulose. fermentation increased in WBC of ADF. Changes of no in accordance with pH changes were evaluated at pH 2, 5.2 and 6. In all cases, WBC was high In weak acid and neutral.

• The Korean Journal of Food And Nutrition
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• v.6 no.2
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• pp.73-80
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• 1993

In order to examine food components of coho salmon and rainbow-trout, We analyzed the composition of protein, amino acids and total lipids. The coho salmon muscle contained about 19.3% of protein with the composition of 29.9% in sarcoplasmic protein, 56.3oA in myofibrillar protein 12.5% alkali soluble protein and 2.6% in stroma. Those of rainbow-trout contained 34.1%, 56.4%, 8.3% and 2.9%, respectively. The sarcoplasmic and myofibrillar protein were composed of 13 subunits in coho salmon, and 16 and 15 subunits in rainbow-trout. Judging from the contents of essential amino acids, both muscle proteins were complete proteins. The most remarkable feature of free amino acids was that a large amount of dipeptide anserine was present with fairly lower levels of 1 methyl histidine, taurine, histidine, alanine and glycine in both muscle extracts. The total fatty acids of coho salmon was composed of 31.49% polyenes, 43.79% monoenes and 24.73% saturates. The composition of total fatty acid of coho salmon muscle was not different from that of rainbow-trout muscle.

• Journal of Microbiology and Biotechnology
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• v.10 no.4
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• pp.532-534
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• 2000

The inhibitory effects of different Bifidobacterium spp. on the growth of Helicobacter pylori (HP) were investigated. A significant suppression of HP growth occurred only when HP was inoculated onto a petri dish containing 0.1 mg/ml of Bifidobacterium spp. When HP was separately cultured with B. breve K-110, B. catenulatum K-309, B magnum K-311, B. magnum K-321, and B. cuniculi K-513, the urease activity was also inhibited by these Bifidobacterium spp. Therefore, it appears that these Bifidobacterium spp. excrete a heat-labile inhibitory component for HP growth into the culture medium. Although most organic acids produced by the Bifidobacterium spp. inhibited the growth of HP, the HP growth was not inhibited by the physiological concentrations of organic acids produced in bifidobacteria-cultured media. Accordingly, these results suggest that some Bifidobacterium spp. may produce antibiotic-like compounds (bacteriocins).

• Journal of the Korean Applied Science and Technology
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• v.19 no.4
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• pp.320-326
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• 2002

Natto, one of Japanese traditional food is made from steamed whole soybeans fermented with Bacillus natto. In this study, the effects of Natto mucilage- feeding on griwth, organ weight and serum nitrogen compounds of rats were investigated. Male rats in Sprague-Dawley strain were fed on basal diets supplemented with aqueous Natto mucilage of several percentages for 10 weeks. Natto mucilage had no significant effects on the body and organ weights. The levels of GOT, GPT, LDH. and total bilirubin in serum of rats fed Natto mucilage diets were significantly lower than those in the control group ' The levels of total protein and albumin were higher than those in the control group. The level of calcium in serum indicates a growing tendency. but creatinine, uric acid, and BUN had declining. And the most component of free am1no acids in Natto mucilage were glutamin acid.

• Journal of the Korean Dietetic Association
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• v.13 no.1
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• pp.50-60
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• 2007

This study was to investigate women's use state and satisfaction for commercial brand kimchi. Survey was carried out by questionnaire method that was target on 322 female in Seoul. The results of study was that women who purchased commercial brand kimchi, 40% consider its taste the most essential component of purchasing commercial brand kimchi. 63.4% respondents prefer purchasing poggi kimchi among other different types of commercial brand kimchi. Commercial brand kimchi consumers were highly satisfied with kimchi package or service and then taste, while its price and sanitation were factors that they were low satisfied. According to correlation analysis among satisfaction components, there were positive correlations between taste, price, sanitation, fermentation degree and other factors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.138-142
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• 2001

Solid contents, free sugars, phenlic compounds and glycyrrhizin of extracts obtained from by-products of Glycyrrhizia uralensis by three different methods, i.e., shaking, heating, and static methods, were determined. Solid contents of extracts obtained by shaking, heating and static method were 15.6%, 15.0% and 5.3%, respectively. Phenolic compound contents of them were 11.33 mg/100 mL, 11.21 mg/100mL and 10.15 mg/100 mL. Main free sugars in the extracts from the by-products of G. uralensis were fructose, glucose, sucrose, and maltose. Glycyrrhizin content of the extracts from the by-products of G. uralensis were 2.79%, 3.54% and 0.63%, respectively. Extract obtained by the shaking methods had an ability of donating electron to DPPH. The relative antioxidant effects of th extract obtained from the shaking method showed 70% inhibitory effect of peroxidation on egg yolk lecithin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.969-972
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• 1999

Nitrate is taken up from the soil by plants for protein synthesis and present in vegetables as a natural component and/or contaminant. The objective of this study was to estimate nitrate(NO3-) contents of some vegetables(Chinese cabbage, radish, lettuce, spinach) which were produced in Korea and to provide a scientific basis for the evaluation of risk to public health arising from dietary exposure to nitrate. A total of 400 samples were analysed for nitrate contents using our ion chromatography. From the results, in general, nitrate levels in vegetables produced by 2 harvest seasons were not different. The minimum, maximum and mean values of nitrate were 311, 5522 and 2788 for spinach; 542, 4484 and 2287 for lettuce; 273, 4151 and 1551 for radish; 362, 3015 and 1498(mg/kg) for Chinese cabbage. Nitrate contents of vegetables grown in Korea were similar to those of vegetables grown in other countries.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.3 no.1
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• pp.84-88
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• 2000

Secondary peptic ulceration and gastritis have been known to be associated with stress, exogenous agents, drugs or infection. Salicylate (aspirin) ingestion has been known to be associated with increased incidence of gastric ulcer and more frequently as the cause of hemorrhagic gastric erosions and gastritis. Some medications such as tetracyclines and iron preparations have been associated with ulceration of the gastrointestinal tract. Chemotherapeutic agents including cytoxan and methotrexate also have been implicated in the development of mucosal and gastrointestinal ulcers. We have experienced two cases of hemorrhagic gastric ulcers due to creosote ingestion in a 13 month and a 5 year old boys. Creosote is a main component of one of the popular digestives, Jungrohwan in Japan and Korea.