• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.80-80
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• 2022

본 연구에서는 남부지역 논의 이모작 작부체계로부터 생산한 국산밀의 품질 특성을 살펴보았다. 벼 및 이의 대체작물(검정콩, 참깨, 들깨)과 연계한 작부체계별로 생산된 국산밀의 제분율은 모든 토양에서 70% 이상으로 높았으며, 밀가루의 색상은 전작 작물의 종류에 따라 색도(L^*, a^*, b^*) 값과 백색도 지수가 변화하였다. 특히, 흰색의 정도를 나타내는 L^*값과 백색도는 벼 전작 토양에서 수확한 밀에서 높았다. 그러나 다량 및 미량 영양소 함량은 벼 전작물 토양에서 수확된 밀에서 낮았고 대체 작물을 전작한 토양에서 생산한 밀에서 대체로 높았다. 다량 영양소 중 P와 Mg의 함량과 미량 영양소 중 Zn와 Cu의 함량은 검정콩을 전작한 토양에서 수확한 밀에서 특히 높았다. 국산밀의 회분, 단백질, 아밀로스와 손상전분 함량은 각각 0.45-0.59%, 7.7-9.5%, 22.3-24.0%와 5.0-5.9%이다. 국산밀 중에 조경밀은 단백질 함량이 다른 품종에 비해 높고 질이 우수하여 제빵용으로 이용되고 있는데, 본 연구에서는 작부체계에 관계없이 전체적으로 10% 이하로 낮은 특성을 보였다. 그나마 검정콩을 전작한 토양에서 수확한 밀에서 9.45%이며, 벼를 전작한 토양에서는 8.0% 이하로 극히 낮았다. 또한 SDS-침전가도 검정콩 전작 토양에서 수확한 밀에서 높았으며, 회분 함량은 0.6% 이하로 1등급에 해당되었다. 논토양에서 참깨나 콩, 들깨 등의 벼 대체 작물들의 전작은 토양의 물리화학적 특성을 개선하고 제빵공정에 좀 더 유리한 고품질의 밀을 생산하는 데 이바지할 수 있음을 보여준다. 그러나 검정콩-밀 작부체계의 생육일수(344일)가 벼-밀(331일), 들깨-밀(337일), 참깨-밀(310일) 보다 길어 앞뒤 작물의 작기 연결성에 있어서 여유가 없었으며, 기상환경의 변화에 따라 검정콩의 수확시기가 늦어지게 되면 밀 파종 시기와 겹칠 수 있는 우려가 있다. 차후에 시비 기준을 달리한 조건에서 밀의 생산성 증대와 더불어 최고 품질의 밀을 생산할 수 있는 체계를 확립하고자 한다.

• Food Science and Preservation
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• v.31 no.1
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• pp.138-148
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• 2024

The production of poly-γ-glutamic acid (γ-PGA) and γ-aminobutyric acid (GABA) was optimized by serial fermentation of Dendropanax morbiferus extract (DME) using Bacillus subtilis HA and Lactobacillus plantarum KS2020. The 1st alkaline fermentation was performed on 60% DME including 2% glucose and 10% monosodium ʟ-glutamate (MSG) as a precursor. The 1^st fermented DME had 57 mg% tyrosine. Consequently, the 2^nd lactic acid fermentation for 5 days increased the tyrosine content of 106 mg%. The mucilage containing γ-PGA showed a high content of 3.50% on the first day of alkaline fermentation and then increased to 4.10% after 2 days. The precursor (MSG) remaining in the 1^st fermented DME was efficiently converted to GABA by the 2^nd lactic acid fermentation in the presence of 5% skim milk, 1.5% glucose and 0.5% yeast extract, resulting in the production of 18.29 mg/mL GABA. The viable cells of lactic acid bacteria increased and indicated 9.49 log CFU/mL on the fermentation for 5 days, and the acidity of co-fermented DME indicated the highest value of 1.55%. Conclusively, the serial fermented DME has multi-functional ingredients containing γ-PGA, GABA, peptides and probiotics.

• Physical Therapy Rehabilitation Science
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• v.13 no.1
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• pp.53-70
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• 2024

Background: The conventional deadlift is a popular exercise for enhancing trunk, core, and lower extremity strength. However, its use in sports medicine is constrained by concerns of lumbar injuries, despite evidence supporting its safety and rehabilitative benefits. To optimize muscle activation using resistive bands in variable resistance therapy, we explored their feasibility in the deadlift. Design: Comparative experimental design Methods: Surface electromyography recorded muscle activity in the trunk and lower extremities during lifting, with normalization to the isometric Floor Lift using Maximal Voluntary Contraction. Kinematics were measured using inclinometer sensors to track hip and trunk sagittal plane angles. To prevent fatigue, each subject only used one of the three pairs of bands employed in the study. Results: Our study involved 45 healthy subjects (mean age: 30.4 ± 6.3 years) with similar baseline characteristics, except for years of lifting and strength-to-years-of-lifting ratio. Various resistance band groups exhibited significantly higher muscle activity than conventional deadlifts during different phases. The minimal resistance band group had notably higher muscle activity in the trunk, core, and lower extremity muscles, particularly in the end phase. The moderate resistance band group showed increased muscle activity in the mid-and end-phases. The maximum resistance band group demonstrated greater muscle activity in specific muscles during the early phase and overall higher activity in all trunk and lower extremity muscles in the mid and end phases of the deadlift (p<0.05). Conclusion: Our findings provide valuable insights into muscle activation with various resistance bands during deadlift exercise in clinical and gym settings. There appears to be a dose-response relationship between increased resistance bandwidth, external load, myoelectric activation, and range.

• Clinical and Experimental Pediatrics
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• v.45 no.3
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• pp.311-319
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• 2002

Purpose : We have performed this study to obtain reference data for the distribution of chromosomal aberrations in Korea. Methods : We analyzed 1,180 chromosomal study cases from Kwang ju Christian Hospital during the past 25 years. 756 cases suspected of characteristic chromosomal aberration syndromes and 424 cases with hermaphroditism, mild sexual abnormalities, multiple anomalies, or mental & growth retardation were included. Results : The male to female ratio of autosomal aberration syndromes was 1.2 : 1. 78.6% of autosomal aberrations were diagnosed under 1 year of age, whereas 89.8% of sex chromosomal aberrations were diagnosed over 12 years of age. Among 1,180 cases, 612 ones had chromosomal aberrations(51.9%) : 590 of 756 cases suspected of chromosomal aberration syndromes had aberrations( 78.0%), whereas 22 of 424 showing the above other features had aberrations(5.2%). Autosomal aberrations appeared in 514 cases(83.8%) and sex chromosomal aberrations appeared in 98 cases(16.2%). The most frequently observed abberation in autosomal aberrations was Down syndrome, followed by E, D, B, A and C group aberrations. The most common abberation in sex chromosomal aberrations was Turner syndrome, followed by Klinefelter syndrome and Fragile X syndrome. Conclusion : It is of vital importance that patients suspected of chromosomal aberrations undergo chromosomal analysis. Further advanced chromosomal staining and molecular genetic methods will raise the detection rate of chromosomal aberrations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1030-1036
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• 2008

In Korea, many types of traditional grape wine have existed starting from seven hundred years ago and horse-blossom-like-grape (mayu-podo) was mainly cultivated. Korean traditional wine (KTW) was manufactured by a unique method in which grape juice-added porridge made from glutinous rice was fermented by nuruk as a starter for brewing. Unfortunately, KTW making was discontinued in 20th century; thus, restoration of Korean wine culture is needed. KTWs were prepared by four traditional methods, and their qualities were compared to commercial wine made by sugaring grape juice. Ethyl alcohol contents, total acidity, pH and amino acid of the four KTWs were $9.2{\sim}11.2%$, $0.93{\sim}1.20\;mg$/100 mL, $3.02{\sim}3.48$ and $0.80{\sim}0.88\;mg$/100 mL respectively. The KTWs showed higher values in total acidity and amino acid than those of commercial grape wine. KTWs were rich in maltose, acetic acid and lactic acid. L, a and b value in Hunter's color value ranged $3.59{\sim}3.69$, $20.63{\sim}38.06$, and $1.20{\sim}1.56$, respectively. Sensory quality properties in color, flavor, taste and overall of KTWs were not different from commercial dry wine. Contents of total phenolic compounds and free radical scavenging activity using DPPH of KTWs were $599.6{\sim}652.2\;mg$/100 mL and $50.59{\sim}56.75%$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.320-326
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• 2012

This study was conducted to investigate the antibacterial and antioxidative activities of water and ethanol extracts from a mixture of roasted coffee and red ginseng. The antibacterial effects of each extract were determined by the classical paper disc method. A water extract of mixture samples inhibited growth of all strains, but antibacterial effects were mostly weakened. Ethanol extracts showed stronger antibacterial effects than water extracts in all strains except Gram negative Escherichia coli and the fungi strain Candida albicans. Also, the antibacterial effect of the Bacillus cereus strain appeared in all samples, and the ES2 sample formed a clear zone of 19 and 20 mm against Pseudomonas aeruginosa and S. Typhimurium respectively (MIC=0.25 and 0.125 mg/mL). Determinations of free radical elimination for the different mixture extracts using 1,1-diphenyl-2-picrylhydrazyl (DPPH) were compared with ascorbic acid and butylated hyderoxytoluene as positive controls. The water and ethanol extracts of mixture samples (100 ${\mu}g/mL$) showed 55.38~60.01% and 59.37~70.50% DPPH scavenging activities, respectively. DPPH scavenging activities of all mixture samples were slightly higher than roasted coffee and red ginseng samples. However, DPPH scavenging activity decreased when red ginseng extract composed more than 70% of the total extract. The total polyphenol in the mixture samples measured by the Folin-Denis method revealed the highest level of polyphenol content in ethanol extract of sample 3, whereas polyphenol content differed with different mixture ratios, ranging from 105.16~119.79 mg/g in ethanol extract. In the water extract, the polyphenol content was greatest with water extract of sample 1, whereas in other samples the content varied from 93.75~109.18 mg/g.

• Microbiology and Biotechnology Letters
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• v.41 no.3
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• pp.284-291
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• 2013

In this study, the antibacterial and antioxidative activities of Epimedium koreanum Nakai were investigated for applications as cosmetic ingredients. Minimum inhibitory concentrations (MICs) of fraction-bacterium, that showed high antibacterial activity from disc diffusion assay on human skin pathogens, were tested. The ethyl acetate fraction on Staphylococcus aureus, Bacillus subtilis, Propionibacterium acnes and 50% ethanol extract on S. aureus exhibited higher antibacterial activities than methyl paraben, well known as a preservative. The DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activities of 3 fractions of E. koreanum Nakai were lower than (+)-${\alpha}$-tocopherol, known as a typical antioxidant. From the results of the scavenging activities of various ROS generated in $Fe^{3+}-EDTA/H_2O_2$ systems ($OSC_{50}$), 50% ethanol extract ($OSC_{50}=2.46{\pm}0.06{\mu}g/ml$) and aglycone fraction ($OSC_{50}=1.45{\pm}0.02{\mu}g/ml$) showed high activities similar to L-ascorbic acid ($OSC_{50}=1.50{\pm}0.85{\mu}g/ml$), used as reference. The cellular protective effects (${\tau}_{50}$) on photohemolysis by $^1O_2$ generated by photosensitization reaction were tested. The cellular protective effect of 50% ethanol extract (${\tau}_{50}=37.0{\pm}0.3$ min) was similar to (+)-${\alpha}$-tocopherol (${\tau}_{50}=38.0{\pm}1.8$ min), used as reference. In particular, the ${\tau}_{50}$ of aglycone fraction results were $165.9{\pm}7.2$ min. This is a high cellular protective effect, more than 4 times that of (+)-${\alpha}$-tocopherol. These results indicate that E. koreanum Nakai extract, and its fractions, could be utilized as a cosmetic ingredient possessing antibacterial and antioxidative activities.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.69-75
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• 2008

This study evaluated the physicochemical and sensory characteristics of vanilla ice cream treated with gamma irradiation. The general composition of the vanilla ice cream used for the study was 45.4-53.3% moisture, 5.5-5.9% fat and 3.9-4.1% protein, and these values did not change following gamma irradiation. The Hunter L, a and b values were slightly decreased following gamma irradiation. The fatty acid composition of the ice cream included caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid and stearic acid, and there was no detectable change following irradiation. There was no significant difference in TBARS (2-thiobarbituric acid reactive substances) values between non-irradiated and irradiated samples at a dose of 3 kGy or less (p<0.05). Sensory evaluation indicated that gamma-irradiated vanilla ice cream did not show any difference in color relative to non-irradiated ice cream. However, gamma irradiation did affect the flavor, taste and overall acceptability of ice cream at doses above 3 kGy. These results indicate that gamma irradiation at 3 kGy is an effective treatment for sustaining the physicochemical characteristics of vanilla ice cream with minimal changes in sensory characteristics, though further studies should be carried out to reduce the deterioration of sensory qualities induced by gamma irradiation.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.11-15
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• 1982

The growth rate and heat resistance of two types of Bacillus cereus isolated from cooked rice were observed. The FB-1 strain showed positive to haemolysis and negative to starch hydrolysis, but FB-2 strain positive to both reaction. The cell number of B. cereus FB-1 reached to more than $10^7\;cells/ml$ within 6 to 12 hours at $25{\sim}35^{\circ}C$ when cultured on the medium of cooked rice homogenate (cooked rice 30g-phosphate buffer solution 80 ml), but the numbers at its maximum growth were only $10^4{\sim}10^6\;cells/ml$ at $45{\sim}55^{\circ}C$. The specific growth rate of FB-1 strain were $0.82hr^{-1}\;at\;20^{\circ}C$, $1.76hr^{-1}\;at\;30^{\circ}C$, $2.21hr^{-1}\;at\;35^{\circ}C$ and $1.84hr^{-1}\;at\;40^{\circ}C$, respectively. D-values of FB-1 and FB-2 spores at $70{\sim}100^{\circ}C$ were in the range from 18 to 3.1 min and 23.5 to 3.7 min, respectively.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.648-656
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• 2021

This study analyzed the physicochemical properties of Danyangju and Iyangju fermented using uncooked germinated brown rice. Total bacteria and yeast from Danyangju and Iyangju showed the maximal value on day 1 of fermentation, but their numbers decreased by the seventh day. On the seventh day, the total bacteria were higher in Iyangju than in Danyangju, but yeast was the lowest in Iyangju. Both Danyangju and Iyangju showed decreased whiteness in color, whereas redness and yellowness increased with fermentation. Sugar contents, reducing sugar, acidity, alcohol, and polyphenol contents increased during fermentation in both Danyangju and Iyangju; this increase was higher in Iyangju than in Danyangju. Iyangju and Danyangju showed gradual increases in α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity until day 5. The γ-aminobutyric acid (GABA) content increased with fermentation in Iyangju and Danyangju, and Iyangju showed over 10-fold increase after fermentation.