• Korean Journal of Agricultural Science
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• v.24 no.1
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• pp.41-49
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• 1997

The results on the chemical characteristics of the pork fed with fermented feeds are summarized as follows; 1) The pork treated with fermented feeds had lower fat and higher protein content than control pork in proximate compositions. It is considered to be the improvement of the quality. 2) It was not recognized to the difference of oxidation level among the sample porks. 3) Oleic acid was the highest concentration in the components of fatty acid of pork. The rate of the saturated and unsaturated fatty acids is 38.8 % : 59.9 % in the ordinary meat, 40.8 % : 57.8 % in the a high-grade meat, and 36.3 % : 62.0 % in the pork treated with fermented feeds. In addition, the essential fatty acid content of them is 14 %, 11.2 %, and 16.7%, respectively. 4) Glutamic acid was the highest composition in total amino acids and the essential amino acid content was 39% in both an ordinary meat and the pork treated with fermented feeds, and 14 % in high-grade meat. 5) It was no difference in the inorganic content among the samples. The water holding capacity by extraction meat juice was higher to 92 % in the pork treated with fermented feeds and 15.6 % in a loss in quantity by heating than others. Thus, the pork bred with fermented feeds was evaluated to be good in terms of processing and cooking.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.5
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• pp.1857-1863
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• 2015

Background: Alpha-methylacyl-CoA racemase(AMACR) is thought to play key roles in diagnosis and prognosis of prostate cancer. However, studies of associations between AMACR gene polymorphisms and prostate cancer risk reported inconsistent results. Therefore, we conducted the present meta-analysis to clarify the link between AMACR gene polymorphisms and prostate cancer risk. Materials and Methods: A literature search was performed in PubMed, Embase, China National Knowledge Infrastructure (CNKI), Wanfang and Weipu databases. Odds ratios (ORs) and 95% confidence intervals (95%CIs) were calculated to assess the strength of any association between AMACR polymorphisms and prostate cancer risk. Subgroup analyses by ethnicity, source of controls, quality control and sample size were also conducted. Results: Five studies covering 3,313 cases and 3,676 controls on five polymorphisms (D175G, M9V, S201L, K277E and Q239H) were included in this meta-analysis. Significant associations were detected between prostate cancer and D175G (dominant model: OR=0.89, 95%CI=0.80-0.99, P=0.04) and M9V (dominant model: OR=0.87, 95%CI=0.78-0.97, P=0.01) polymorphisms as well as that in subgroup analyses. We also observed significant decreased prostate cancer risk in the dominant model (OR=0.90, 95%CI=0.81-0.99, P=0.04) for the S201L polymorphism. However, K277E and Q239H polymorphisms did not appear to be related to prostate cancer risk. Conclusions: The current meta-analysis indicated that D175G and M9V polymorphisms of the AMACR gene are related to prostate cancer. The S201L polymorphism might also be linked with prostate cancer risk to some extent. However, no association was observed between K277E or Q239H polymorphisms and susceptibility to prostate cancer.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.222-235
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• 2006

Herbs have unique tastes and flavors, and they have been used in western foods. This study used herbs to make cookies. The purpose of this study was to investigate the sensory characteristics of cookies with rosemary(1, 2, 3, 4%) and mints(1, 2, 3, 4%) after foretasting herbs. The sample of this study was 880 college students which consisted of 436 males and 444 females. The results of this study were as follows. This study was conducted to find a high quality product through a sensory test with rosemary and mints. First, in terms of foretasting experience, the respondents had tasted 12 herbs. 65.2% of them preferred parsley, followed by mint(45.2%), bay leaf(44.0%), rosemary(28.3%), basil(21.8 %), etc. Second, in terms of the most important items while making herb added to bread and cookies, taste was high with 45.8%, flavor 27.3%, price 10.1%, nutrition 8.5%, etc. There were significant differences between genders and among majors(p<0.001). Third, it was found that appearance was high with 2% added group(M=6.00) in terms of sensory preference. The flavors, tastes, texture, overall acceptability were high with 1% added group in terms of sensory preference of cookies with rosemary. The respondents showed low preference for cookies with mints. While the 1% added mint group showed the highest preference for appearances and texture, the control group showed the highest preference for flavors, tastes and overall acceptability. There was a significant difference in appearances and tastes on all samples except colors and taste of rosemary added cookies $(p<0.05{\sim}p<0.001)$. Fourth, males preferred 2% rosemary added one in appearances and tastes in a sensory test. They preferred the 1% rosemary added group in terms of flavors, texture, and overall acceptability. Females preferred appearances of cookies with 2% rosemary and also preferred flavors, tastes, texture and, overall acceptability with 1% rosemary. Both of them less preferred 4% mint added one. Overall, this study found that respondents preferred 1% rosemary herb cookies. There should be further researches with less than 1% mint to make herb cookies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1589-1596
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• 2011

Mulberry was added to bulgogi marinade sauce at concentrations of 5, 10, 15, and 20%. Moisture content, crude ash, crude protein, and crude fat in the control group were 62.2~62.6%, 3.5~3.6%, 2.2~2.4%, and 1.5~1.6%, respectively. The moisture contents significantly increased with mulberry content. Crude ash, protein, and fat contents relatively decreased as the amount of mulberry in the sample increased. DPPH radical scavenging activity of fresh mulberry was also measured. Fresh mulberry showed higher antioxidant activity in the marinade, and it increased with the mulberry content. Color L, a, and b values of the marinade containing 5% mulberry were 25.41, 3.1, and 4.3, respectively, and all values significantly decreased as the amount of mulberry in the marinade increased. Sensory evaluation of bulgogi marinade was performed by trained panelists. Bulgogi marinade prepared with 15% mulberry content showed a significantly higher score in the sensory evaluation.

• Journal of Soil and Groundwater Environment
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• v.20 no.6
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• pp.55-61
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• 2015

Based on the literature study for the determination of perchlorate in soil we chose the ion chromatography as a measurement method and decided to use 70 mM KOH as an eluent to avoid the interference derived from the co-elution of pyrophosphate (P₂O₇⁴⁻), tripolyphosphate (P₃O₁₀⁵⁻). Also we proposed to use air dried soil through 0.15 mm sieve and distilled water as an extractant. Under the these basic concepts, we carried out the experiments to set up the detail procedure like solid to liquid ratio (S/L ratio), extraction time, device for extraction and indicating factors for quality control (e.g. precision, accuracy, MDL, LOQ). In case of time and device for extraction, 5 hours of mechanical shaking or 1 hour of centrifugation showed better precision and accuracy than that of sonication for 1 hour According to these results, we proposed the extraction method combining 5 hours of mechanical shaking with 1 hour of centrifugation. From the aspect of S/L ratio, the ratio of 1/2 or 1/3 showed resonable precision and accuracy. In case of the ratio of 1/2, there would be some problems in the separation process when the proportion of fine particle is high. Therefore, we proposed the extraction ratio of solid to liquid as 1/3 instead of 1/2. With the consideration of cost effectiveness and soil salinity, we proposed the use of cartridge for removing the interfering anions like chloride, sulfate and carbonate in specific sample such as saline soil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1025-1029
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• 2008

Fresh green tea leaf extracts were prepared by different enzyme treatment conditions, such as concentration, treating time and treating temperature using complex enzyme, Rapidase TF, and then extracted for 30 min at $80^{\circ}C$ to investigate their physicochemical properties. The results showed that free sugar content in every sample tended to increase, especially glucose content was increased up to 7.25 times compared to the control. Total amino acid was barely affected by the enzyme treatment and caffeine content was increased with reaction temperature. Total polyphenol and total catechin content was increased according to the amount of enzyme added and reaction temperature. Regardless of enzyme treatment conditions, composition of catechins were epigallocatechin, epicatechin, epicatechin gallate and epigallocatechin gallate by descending order of the content. Gallic acid content increased up to 0.04% and $45^{\circ}C$ with no further significant changes thereafter. From the results above, we could conclude that a simple and new method to extract green tea materials directly from fresh green tea leaves with improved extract ratio may be introduced by adding $0.08{\sim}0.1%$ of Rapidase TF to heat treated fresh green tea leaves and keeping temperature at $37{\sim}45^{\circ}C$ for $180{\sim}240\;min$ in order to skip existing complicated procedures.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.255-261
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• 2007

The effects of curcumin extract on the physicochemical, microbial and sensory properties of low-fat sausages during refrigerated storage were studied. Sausage products were produced with three different formulations including 0%, 2.5%, and 5.0% curcumin extract. Low-fat sausages made with the addition of curcumin extract had lower (p<0.05) crude fat content, pH and TBARS values than the control sample. The addition of curcumin extract did not affect the water holding capacity, cooking loss, shear force, meat color, texture profile, and total bacterial count in low-fat sausages duringstorage (p>0.05). With regard to sensory evaluation, 2.5% curcumin extract added to low-fat sausages resulted in a high overall acceptability (p<0.05). In conclusion, low-fat sausages with added 2.5% curcumin extract had a higher acceptability and lipid oxidative stability during storage than products without curcumin extract.

• Herbal Formula Science
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• v.17 no.2
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• pp.53-63
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• 2009

Objective : To compare the contents of heavy metals, residual pesticides and sulfur dioxide before/after a decoction. Methods : The heavy metal contents before/after a decoction were measured by Inductively Coupled Plasma Atomic Emission Spectrometer (ICP-AES) and mercury analyzer. In order to analyze pesticides in 4 samples we used simultaneous multi-residue analysis of pesticides by GC/ECD, which was followed by GC/MSD analysis to confirm the identity of the detected pesticide in each sample. In addition, the contents of sulfur dioxide ($SO_2$) were performed by Monier-Williams distillation method. Results: 1. The mean values of heavy metal contents (mg/kg) for the samples were as follows: Jaeumganghwa-tang (before decoction - Pb; 1.190, Cd; 0.184, As; 0.099 and Hg; 0.028, after decoction - Pb; .033, Cd; 0.003, As; 0.005 and Hg; 0.001), Yukmijiwhang-tang (before decoction - Pb; 0.484, Cd; 0.133, As; 0.053 and Hg; 0.009, after decoction - Pb; 0.065, Cd; 0.008, As; 0.007 and Hg; not detected), Bojungikgi-tang (before decoction - Pb; 0.863, Cd; 0.197, As; below 0.016 and Hg; 0.011, after decoction - Pb; 0.071, Cd; 0.009, As; 0.004 and Hg; 0.001) and Ssangwha-tang (before decoction - Pb; 1.511, Cd; 0.212, As; 0.094 and Hg; 0.016, after decoction - Pb; 0.029, Cd; 0.006, As; 0.005 and Hg; 0.0004). 2. Contents (mg/kg) of sulfur dioxide ($SO_2$) before a decoction in Jaeumganghwa-tang, Yukmijiwhang-tang and Ssangwha-tang exhibited 22.7, 107.3 and 5.5, respectively. However, contents of sulfur dioxide after a decoction in all samples were not detected. 3. Contents (mg/kg) of residual pesticides before/after a decoction in all samples were not detected. Conclusion : These results will be used to establish a criterion of heavy metals, residual pesticides and sulfur dioxide.

• The Journal of Korean Medicine
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• v.30 no.4
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• pp.108-117
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• 2009

Objective: To compare the contents of heavy metals, residual pesticides and sulfur dioxide before/after a decoction. Methods: The heavy metal contents before/after a decoction were measured by inductively-coupled plasma atomic emission spectrometer (ICP-AES) and mercury analyzer. In order to analyze pesticides in 5 samples we used simultaneous multi-residue analysis of pesticides by GC/ECD, which was followed by GC/MSD analysis to confirm the identity of the detected pesticide in each sample. In addition, the contents of sulfur dioxide ($SO_2$) were performed by Monier-Williams distillation method. Results: 1. The mean values of heavy metal contents (mg/kg) for the samples were as follows: Sipjeondaebo-tang (before decoction - Pb; 1.163, Cd; 0.257, As; 0.080 and Hg; 0.016, after decoction - Pb; 0.059, Cd; 0.007, As; 0.006 and Hg; 0.0003), Palmul-tang (before decoction - Pb; 1.181, Cd; 0.242, As; 0.152 and Hg; 0.014, after decoction - Pb; 0.067, Cd; 0.008, As; 0.008 and Hg; 0.0003), Sagunja-tang (before decoction - Pb; 1.285, Cd; 0.283, As; 0.063 and Hg; 0.012, after decoction - Pb; 0.047, Cd; 0.009, As; 0.004 and Hg; not detected) and Samul-tang (before decoction - Pb; 1.025, Cd; 0.169, As; 0.099 and Hg; 0.013, after decoction - Pb; 0.065, Cd; 0.007, As; 0.010 and Hg; 0.001). 2. Contents (mg/kg) of residual pesticides before/after a decoction were not detected in any samples. 3. Contents (mg/kg) of sulfur dioxide ($SO_2$) before a decoction in Sipjeondaebo-tang, Palmul-tang, Sagunja-tang and Samul-tang exhibited 5.0, 6.0, 14.0 and 6.9, respectively. However, contents of sulfur dioxide after a decoction were not detected in any samples. Conclusion: These results will be used to establish a criterion for heavy metals, residual pesticides and sulfur dioxide.

• The Journal of Korean Orthopaedic Ultrasound Society
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• v.4 no.2
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• pp.111-122
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• 2011

Platelet rich plasma (PRP) has been widely used nowadays for several common orthopaedic-related sports medicine conditions with the theoretical basis that PRP supplies numerous autologous growth factors from concentrated platelets needed to promote the healing process of injured tissue. Even though there are many basic sciences, animal studies and some clinical studies regarding PRP injections for musculoskeletal injuries which suggested good results, it is difficult to compare these various studies due to marked methodological differences such as PRP preparation method, the timing, volume and number of injection, and the outcome measurement tool. In addition, many studies have no control groups or a limited sample size, and there are few prospective randomized controlled trials assessing the efficacy of PRP injections. Therefore, well designed high-quality randomized studies are required to confirm the preliminary results until now and provide scientific evidence to support its use, and the paucity of scientific clinical evidence suggest that the administration of PRP on humans for musculoskeletal injuries should be performed with caution.