• Applied Chemistry for Engineering
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• v.5 no.4
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• pp.573-579
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• 1994

1-O-oleoyl glycerol, 2-O-oleoyl myo-inositol and methyl 2-O-oleoyl-${\alpha}$-D-glucopyranoside were used as surfactants in this study. The solution properties and solubilization process of those nonionic surfactants were examined by the phase equilibria. As a result of this study, we have found that phase behavior of two component systems of surfactants/$H_2O$/cyclohexane depends on temperature respectively. The three phase regions of three component systems appeared in the temperature range of $27^{\circ}C{\sim}32^{\circ}C$, $36^{\circ}C{\sim}45^{\circ}C$ and $38^{\circ}C{\sim}52^{\circ}C$ and solubilization of water and oil was high in those three phase ranged As the temperature was varied in the two component systems, liquid crystals of hexagonal were observed to in the case of 1-O-oleoyl glycerol, and liquid crystal of lamella types were observed in the case of 2-O-oleoyl myo-inositol and methyl 2-O-oleoyl-${\alpha}$-D-glucopyranoside.

• Korean Journal of Clinical Laboratory Science
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• v.50 no.2
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• pp.183-189
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• 2018

Omega-3 unsaturated fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are found in fish and fish oil. Recent studies have shown that omega-3 fatty acids are effective in cancer, cardiovascular disease, immune system, cirrhosis, and nervous system disorders. In particular, omega-3 was also reported to help improve hyperlipidemia and liver function tests. On the other hand, there are few cases in Korea. This study examined whether omega-3 is effective in improving hyperlipemia and liver function by taking 1 gm/day for 2 weeks. As a result, AST was decreased in the liver function test, and GGT related to alcoholic hepatitis and fatty liver showed significant results. Omega-3 has been shown to help improve the liver function. The triglyceride, total cholesterol, and low density cholesterol associated with cardiovascular disease decreased after omega-3 ingestion, particularly high density cholesterol. Omega-3 has also been shown to improve the hyperlipidemia. Comparisons between males and females before and after the ingestion of omega-3 showed significant results in AST (P<0.01) from the male group and in GGT (P<0.01) and high density cholesterol (P<0.01) from the female group. As a result, omega-3 intake can help control and improve liver function and hyperlipidemia.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.289-293
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• 2010

3-MCPD created in manufacture process was regulated in our country about soy sauce and HVP. The latest paper reported that Bound 3-MCPD is created as intermediate. Germany common risk assesment reported that Bound 3-MCPD must be reduced because Bound 3-MCPD can be created in estimation circle when this is hydrolyzed in human body, but the data about the toxity of Bound 3-MCPD is lack. Therefore, We analysis about 209 items food such as soy sauce, seasoning food and meat-eating manufactured goods using bound 3-MCPD analysis method developed recently. As result of survey, bound 3-MCPD detected in 8 items among 44 traditional sauce (0.02~0.28ppm), 8 of soup 12 items (0.01~0.96ppm), in 22 items of sauce 60 items (0.01~0.55ppm), in 16 items of meat-eating manufactured foods 30 items (0.04~0.18ppm), in 20 items of snack cookies 28 items (0.09~1.43ppm), in 8 in roasted oil foods 10 items (0.04~1.22ppm), in 6 items of peanut processed food 10 items (0.06~0.25ppm), in 1 of vegetable cream 15 items (0.05ppm). Detected level was lower than the result of monitored by other countries.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.1-10
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• 1986

This sudy was conductted for the purpose of determining the optimal amounts of soy tauce, soy bean paste and hot pepper paste, in 3 different Korean soups and comparing the effect of condiments such as salt, soy sauce, black pepper, and Mono Sodium Glutamate, on the taste of two basic Korean Stocks, The results estimated by Palatability Test were as follows: 1. The average NaCl contents of two kinds of commercial soysauce were 15.9%, 25.6%, respectively. 2. The NaCl contents of 2% sardine stock, and 19% beef stock were 0.16~1.17%, 0.17~0.18% respectively. 3. @ According to Saltiness in sardine stock, there was no difference between the soy sauce-added group and the salt-added group. However, for the removing effect of Off-flavor, and Overall Taste, the soy sauce-group had higher score than salt-added group respectively. (p>.0.1) ⓑ In beef stock, there was no difference between the soysauce-added group and the salt-added group in Saltiness test. The soy sauce-added group had higher score in removing effect of Off-flavor (p>.0.1). On other hand, in Overall Taste, the salt- added group was more effective than the soy sauce-added (p>.0.1). 4 @ According to Saltiness test in beef stock, there was no difference between the black pepper-added and non-added group. However, for the removing effect of Off-flavor and, Overall Taste, the added group had higher score than the non-added group, respectively. (p>.10, p>.0.5) ⓑ Also, according to Saltiness test in beef stock, there was no diffetrence between the MSG-added group and non-added group. However for the removing effect of Off-flavor, and Overall taste, the MSG-added group was more effective than the non-added group. (p>.01) 5. The best recipes of soybean sprouts soup for S persons, in this experiment, were soybean sprouts 180 g, sardine 28 g, soysauce 1/2 T.S., salt 7 g, green onion 15 g, choppedgarlic It. s., against 7 C of water, and total cooking time was 20 minutes. 6. The best recipes of clear-beef soup were beef 200 g, radish 200 g, tangle weed 10 g, sesame oil 1/2 t.s., green onion 15 g, chopped garlic 1 t.s., black Pepper 1/8 1.s., and soy sauce 1 T.S., salt 7 g or soy sauce 2 T S., salt 3.5 g. The total cooking time was minutes. 7, The best recipes of soybean pasted Chinese cabbage soup were Chinese cabbage 300 g, sardine 28 g, green onion 15 g, chopped garlic 1 t.s., and bean paste 50 g, hot pepper paste 13 g, salt 3g or bean paste 65 g, hot pepper paste 16 g, salt 1.5 g. And the total cooking time was 25 minutes. 8. Soy sauce, black pepper, M.S.G., bean paste and hot pepper paste were effective on removing Off-flavor of experimental soups.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.57-62
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• 2002

The purpose of this study was to investigate the antibacterial activity of green tea in mayonnaise against pathogenic bacteria (Escherichia coli O157:H7 and Salmonella typhimurium). Mayonnaise was prepared with salad oil, egg yolk, sugar, salt and vinegar, and green tea powder was added to the mayonnaise at 0.1, 0.3 and 0.5% for the experiment. Then, the mayonnaise samples with various levels of green tea were inoculated with about 10$\^$6/ cells/g of E. coli and S. typhimurium per 1 gram of mayonnaise and stored at 5$^{\circ}C$, 15$^{\circ}C$ and 25$^{\circ}C$ for 3∼9 days. Antibacterial activity of green tea was tested by the colony counting method for E. coli on violet red bile agar(VRBA) and S. typhimurium on xylose lysine desoxycholate agar(XLDA). The D-values of E. coli controls were 2.89, 2.73 and 2.13 days while those of S. typhimurium controls were 0.58, 0.53 and 0.52 days at 5$^{\circ}C$, 15$^{\circ}C$ and 25$^{\circ}C$, respectively Inhibitory effect of green tea in mayonnaise on the survival of E. coli and S. typhimurium was increased with increasing concentration of green tea and/or increasing storage temperature. The most effective antibacterial activity of green tea was shown against E. coli in mayonnaise during storage at 25$^{\circ}C$.

• Food Science of Animal Resources
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• v.22 no.1
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• pp.13-19
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• 2002

The natural sources extracted from green tea and pine needle were utilized to investigate the effects of extracts on free radical reaction, lipid oxidation and nitrite scavenging ability. The degree of lipid oxidation is very sensitive to kinds of oil emulsion reacted with iron sources and oxygen species. The antioxidants of extracts from green tea and pine needle were different depending on concentration of extracts, which were a lower TBARS value in 0.3% extracts concentration, compared to 0.1% extracts concentration. And also, the binding ability on iron sources was superior in hot water extracts, but oxygen scavenging ability was the lowest TBARS values in ethanol extracts. The hydroxyl radical scavenging ability of green tea and pine needle extracts had a little low TBARS value in 0.1% and 0.3% extracts concentration in deoxyribose. The ethanol extracts of pine needle were higher than those of hot water extracts on the basis of Fe$\_$2+/ ion content. The ascorbic acid content of green tea showed 14.3 mg/100g in hot water extracts and 16.7 mg/100 g in ethanol extracts. Electron donating ability of extracts showed difference depending on extracts concentration, which were higher in ethanol extracts than those of hot water extracts. The nitrite scavenging effects were tended to be different depending on pH value, however they were decreased overall as pH value was increased. Especially, the nitrite scavenging ability of 0.3% extracts from green tea and pine needle were the mosts effective in pH 1.2 and pH 3.0, which were showed 95% nitrite scavenging ability.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.11-21
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• 1994

This study was conducted to find out the successive habitual practice of dietary life and all the educational tasks for the purpose of activating with female college students in Korea and Japan. The reesults are as follows. Housewives in both countries prepare ${\ulcorner}the\;same\;menu{\lrcorner}$ for dinner about 65%. ${\ulcorner}The\;rate\;of\;domestic\;manufacturing\;of\;preservated\;food\;{\lrcorner}$ is superior in Korea. ${\ulcorner}Goch'ujang{\lrcorner}$ is made by the 92% of Koreans, ${\ulcorner}Doenjang{\lrcorner}\;89%,\;{\ulcorner}Ganjang{\lrcorner}\;48%,\;{\ulcorner}Oiji{\lrcorner}\;44%\;and\;{\ulcorner}Kimchi{\lrcorner}\;40%.\;{\ulcorner}Umeboshi{\lrcorner}$ is made by the 65% of Japanese, ${\ulcorner}Rakkyo-Zuke{\lrcorner}\;37%,\;{\ulcorner}Kajitsu-syu{\lrcorner}\;40%,\;and\;{\ulcorner}Miso{\lrcorner}$ 27%. Two countries' common seasonings are ${\ulcorner}Ganjang{\lrcorner},\;{\ulcorner}Salt{\lrcorner},\;{\ulcorner}Chemical\;condiment{\lrcorner},\;{\ulcorner}Sugar{\lrcorner},\;{\ulcorner}Pepper{\lrcorner},\;{\ulcorner}Doenjang${\lrcorner}\;and\;{\ulcorner}Vinegar{\lrcorner}$. Koreans use the traditional seasonings, and in addition flavoring vegetables and oil which is Korea's own characteristic. Japanese use western seasonings frequently besides traditional seasonings. ${\ulcorner}Mother's\;representative\;food{\lrcorner}$ as home dish are conscentrated on each count's native food. ${\ulcorner}Kimch'i\;lyu{\lrcorner}$ is made by the 42% of Koreans, ${\ulcorner}Doenjangchigae{\lrcorner}\;39%,\;{\ulcorner}Dakgangjong{\lrcorner}\;31%,\;and\;{\ulcorner}Saongsonmaeuntang{\lrcorner}\;19%.\;{\ulcorner}Misoshiru{\lrcorner}$ is made by the 83% of Japanese, ${\ulcorner}Nishime{\lrcorner}\;76%\;and\;{\ulcorner}Nikujaga{\lrcorner}$ 38%. Korea has more diverse kinds of food. People eat out ${\ulcorner}when\;they\;have\;special\;home \;events{\lrcorner},\;{\ulcorner}when\;they\;would\;like\;to\;do{\lrcorner},\;and\;{\ulcorner}when\;they\;are\;going\;out{\lrcorner}$, It means that to eat out is one of the daily dinning styles. Therefore, for those who are engaged in eating house business it is necessary to form their righteous view of evaluation. Koreans learn more various items of table manner than Japan, which are the symbols of dietary culture. ${\ulcorner}Carriage{\lrcorner}\;and\;{\ulcorner}Eating\;politely{\lrcorner}$ are common items. The extent to which ${\ulcorner}people\;practice\;table\;manner{\lrcorner}$ and to which ${\ulcorner}people\;think\;of\;it\;as\;being\;worth\;practicing{\lrcorner}$ are high in Japan than Korea.

• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.65-72
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• 1992

Annual changes of nutrient intakes of Koreans and Japanese were compared on the basis of the data from the National Nutrition Survey which has been carried out annually in Korea (1969-1988) and in Japan (1950-1988) for the guide of the future food and nutrition policy. Intakes of all nutrients except carbohydrate and protein by Koreans were lower than those of Japanese in 1988. The intake of lipid by Koreans was less than one half of the intake by Japanese. The intake of protein has been increased to 79.2g in Korea and 91.6g in Japan, of which 49% and 52.6% were provided by the animal sources in Korea and Japan, respectively, in 1988. In terms of consumption of the energy nutrients, the percentage of carbohydrate has been decreased, while those of protein and lipid have been increased in both countries. In 1988, the ratios of energy intakes by carbohydrate, protein and lipid were 67 : 19 : 14 in Korea and 59 : 15 : 26 in Japan. Considering the desired ratio, 65 : 15 : 20, the intake of carbohydrate seems to be still high and that of lipid still low for Koreans. The food supply has been increased in both countries and the supply of animal food, oil and fat were greater in Japan than in Korea.

• Journal of Life Science
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• v.21 no.7
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• pp.1046-1051
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• 2011

Diallyl disulfide (DADS), the most prevalent oil-soluble organosulfur compound in garlic, is known to have diverse biological activities, including anticarcinogenic, antiatherosclerotic, antiinflammatory, and antioxidant actions. In this study, we investigated the effect of DADS on the expression of heme oxygenase-1 (HO-1) in human liver hepatoma cell line HepG2. Treatment of HepG2 cells by DADS evoked a dose-dependent growth inhibition without significant toxicity to the cells, and also induced the expression of transcription factor Nrf2. However, DADS did not have any enhancing effect on transcription and translation of HO-1 expression in HepG2 cells. In addition, DADS efficiently blocked protein synthesis of HO-1 in HepG2 cells stimulated by CoPP or hemin. But, DADS did not decrease the content of transcripts of HO-1 gene stimulated by CoPP, with accumulation of Nrf2 and small Maf in the nucleus. Based on these results, we conclude that DADS inhibits HO-1 expression by modulation of translational level of CoPP or hemin-induced HO-1 expression in HepG2 cells.

• Journal of Life Science
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• v.27 no.2
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• pp.194-201
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• 2017

Rapeseed (Brassica napus L.) is an oil crop classified as Brassicaceae, and it is widely grown worldwide. To develop a drought-resistant rapeseed, the ${\beta}$-glucosidase 1 (AtBG1) gene was introduced into rapeseed because drought- and salt-resistance phenotypes were observed when the AtBG1 gene was overexpressed in arabidopsis. Newly developed genetically modified crop must be proved to be safe. Safety assessments are based on the historical usage and scientific reports of a crop. In this study, we examined the potential acute oral toxicity of AtBG1 protein expressed in genetically modified (GM) rapeseed and calculated the minimum lethal dose at 6 weeks in both male and female ICR mice. AtBG1 protein was fed at a dose of 2,000 mg/kg body weight in five male and five female mice according to the marginal capacity concentration of OECD, 2,000 mg/15 ml/kg. Mortalities, clinical findings, and body weight changes were monitored for 14 days after dosing, and postmortem necropsy was performed on day 14. This study showed that no deaths occurred in the test group, and AtBG1 protein did not result in variations in common symptoms, body weight, and postmortem findings between the two groups. This showed that the minimum lethal dose of AtBG1 protein expressed in transgenic rapeseed exceed 2,000 mg/kg body weight in both sexes.