• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.981-988
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• 2008

This study was conducted to develop functional black soy sauce with (S2) and without (S3) an outer skin and then compare these products to a control soy sauce (S1). In addition, the effects of different fermentation periods on the pH, buffering power, titratable acidity, total acidity, salt content, and browning and Lab value were evaluated. Furthermore, the antioxidative activities of the black soy sauce were compared to those of the control soy sauce based on the total phenolic compounds and free radical scavenging activity, including the 1,1-diphenyl-2-picryl-hydrazil (DPPH) scavenging activity and the thiobarbituric acid value (TBA value). The pH and buffering power of S2 were lower than of S1 and S3, while the titratable acidity and total acidity were higher. The salt content of all samples decreased after 60 days of fermentation, after which it increased slightly for up to 180 days. Additionally, the browning intensity of all samples increased as the fermentation periods increased, with the browning intensity at 420 nm of S1 being the highest followed by S3 and S2. After 150 days of fermentation, the L value of S1 was higher than that of S2 and S3, but the while a value of S2 was higher than those of S1 and S3 and was increased as the fermentation periods. Moreover, the b value of S1 was the highest at the end of the fermentation period, followed by the b values of S3 and S2. The amount of total phenolics in S1 was greatest, followed by S2 and S1. Conversely, the DPPH radical scavenging activity of S2 was the highest, followed by S3 and S1. Finally, the TBA value increased rapidly from day 30 to day 180 of the fermentation period, and the TBA value of S2 was lower than those of S1 and S3.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1178-1185
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• 2017

Two types of kimchi with a different total acidity (TA, 0.75% or 1.19%) were heated at $100^{\circ}C$ for up to 60 min to develop a gratin added with heated-kimchi. Their browning index and color intensity increased with increasing heating time, which was more apparent for the kimchi with the higher TA. This was attributed to the Maillard reaction facilitated at a higher heat intensity and by the smaller fermentation products. The same tendency was also observed for the antioxidant activities determined by the total reducing capacity, metal-chelating activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. In particular, heating kimchi at $100^{\circ}C$ only for 10 min increased the activities significantly. Therefore, the heated-kimchi was added to gratin at 20%. With the addition, the dietary fiber, ${\gamma}-aminobutyric$ acid (GABA) and ornithine contents in the gratin were increased appreciably (P<0.01). Nevertheless, there was little change in its salinity. The antioxidant activities of the gratin were significantly (P<0.001) higher than the control gratin without kimchi, with DPPH radical scavenging activity being 3.6 times higher. The results suggest that the functionality of kimchi could be effectually added to gratin even after heat treatment.

• Fisheries and Aquatic Sciences
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• v.4 no.4
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• pp.163-170
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• 2001

The effect of perilla oil added in diet on the biochemical properties of cultured sweet smelt, Plecoglossus altivelis, was investigated. The cultured fish were fed two different diets for 8 weeks; a control diet was a commercial diet, which was low in the content of docosa­hexaenoic acid (DHA, 22: 6n-3) and eicosapentaenoic acid (EPA, 20: 5n-3) less than approximately $2\%$ (CO group) and an experimental diet (PO group) was added perilla oil as a lipid source in the diet of the CO group. The PO group was superior in growth rate and feed efficiency compared with CO group. This trend showed markedly in female of both groups. The fatty acid composition in the muscle of PO group was closely related with those of the diet, while those of CO group were not. For plasma components, total cholesterol (CHOU of PO group was higher than that of CO group. Thiobarbituric acid-reactive substances (TBARS), hydroxyl (OH) radical levels and superoxide dismutase (SOD) activity of plasma were higher in PO group than CO group. The intensity of watermelon-like or cucumber-like aroma was much stronger in PO group with higher level of TBARS and OH radical in plasma compared CO group. Survival rate was also high in PO group with high levels of phagocytic rate, CHOL and SOD activity. These results suggest that perilla oil might be usefulness as a lipid source of the cultured sweet smelt diet, in which result in high quality of the cultured fish.

• Radiation Oncology Journal
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• v.1 no.1
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• pp.95-102
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• 1983

The radical treatment of uterine cervical cancer by interacavitary radium or cesium, in combination with teletherapy are well known. Although the result of such treatment should not give rise to complacency, problem of radiation exposure to medical staff had not been resolved. Fortunately, many attempts have been made to reduce this hazard, most of which take the form of afterloading applicators with a suitably shielded radioisotope. In order to avoid hazardous radiation exposure to staffs concerned with brachytherapy, RALS using high intensity source of Co-60, have been employed at Yonsei Cancer Center since May, 1979. It allows rectal and bladder doses to be kept low, while maintaining a satifactory usual dose distribution of the other type of applicators, and the short treatment time allow four or five patients to be treated per hour. It also removes much patient's discomfort and the difficulties of nursing these patients. Since the first introduction in Korea, over seven hundred cases with various stage of uterine cervical cancer have been treated on a radical basis at this center last 4 years. These authors have strongly attracted attention to the results in terms of local control rate, survival s and morbidity compared with those of conventional low dose rate radiotherapy. Retrospective interim analysis of data was preliminarily accomplished through the labored follow-up study of 340 cases treated during initial 2 years and the radiobiologic standpoint of high dose rate intracavitary irradiation will be discussed.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.747-754
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• 2012

The objective of this study was to investigate free amino acid composition, antioxidant activity, alcohol dehydrogenase activity and the sensory quality attributes for the development of functional soy sauce using Hutgae (Hovenia dulcis Thunb) fruit, which is well-known for improving liver function and alleviating various negative physiological effects following heavy consumption of alcoholic beverages. Soy sauces adding six types of extract from Hutgae fruit (HF) were prepared (SSH1: HF 20%, SSH2: HF 10%, SSH3: HF 20%/40 days NaCl extract, SSH4: HF 20%/20 days NaCl extract, SSH5: HF 20% water bath extract, SSH6: freeze-drying powder from HF 20% aqueous extract), compared with soy sauce using the conventional method. These soy sauces were used for determining alcohol dehydrogenase activity by NADH absorbance, the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation by sensory scaling. Total free amino acid contents for most samples were in the range of 327.3 to 375.5 mg%, and then, aspartic acid and glutamic acid content of SSH1 and SSH5 were higher than that of others. DPPH radical scavenging activity was shown to be the highest in SSH4, also SSH1, SSH5 and SSF6 were shown to be higher than the control group. Alcohol dehydrogenase activity was shown to be the highest in SSH5. In sensory evaluation, the highest intensity of roast smell was observed in SSH4 while sweet taste was shown to be the highest in SSH5, and SSH3 and SSH5 revealed higher overall acceptability. From these results, Hutgae fruit soy sauces demonstrated antioxidant activity and alcohol dehydrogenase activity. In conclusion, soy sauces containing the water bath extract of Hutgae fruit may be used as a functional seasoning.

• Journal of Pharmacopuncture
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• v.11 no.3
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• pp.67-78
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• 2008

Objective: The objective of this study was to compare the antioxidant effects among wild ginseng, cultivated wild ginseng, and ginseng extracts. Methods: In vitro antioxidant activities were examined by total antioxidant capacity (TAC), oxygen radical scavenging capacity(ORAC), total phenolic content, 1, 1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, inhibition of induced lipid peroxidation using liver mitochondria, reactive oxygen species(ROS) scavenging effect using 2', 7'-dichlorofluorescein(DCF) fluorescence. Results: 1. TAC of 1.5 and 3.75 mg extracts was highest in cultivated wild ginseng, followed by wild ginseng and lowest in ginseng. 2. ORAC of 2, 10, and $20{\mu}g$ extracts was highest in cultivated wild ginseng, followed by wild ginseng and lowest in ginseng. 3. Total phenolic content of 0.375, 0.938, and 1.875 mg extracts was highest in cultivated wild ginseng, followed by wild ginseng and lowest in ginseng. 4. DPPH(1, 1 -Diphenyl-2-picrylhydrazyl) scavenging activity between wild ginseng and cultivated wild ginseng did not differ significantly (p>0.05). 5. Induced lipid peroxidation, measured by TBARS concentration in solution containing rat liver mitochondria incubated in the presence of $FeSO_4$/ascorbic acid was inhibited as amounts of wild ginseng, cultivated wild ginseng, and ginseng extracts increased. TBARS concentration of ginseng extracts were significantly (p<0.05) higher than wild ginseng or cultivated wild ginseng extracts. 6. DCF fluorescence intensity was decreased as concentrations of wild ginseng, cultivated wild ginseng, and ginseng extracts increased, demonstrating that ROS generation was inhibited in a concentrationdependent manner. Conclusions: In summary, the results of this study demonstrate that cultivated wild ginseng extracts had similar antioxidant activities to wild ginseng extracts and greater that of cultivated ginseng extracts.

• Journal of Environmental Science International
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• v.16 no.4
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• pp.393-397
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• 2007

The sonolytic decomposition of NHCs(Nitrogen Heterocyclic Compounds), such as atrazine[6-chloro-N-ethyl-N'-(1-methylethyl)-1,3,5-triazine-2,4-diamine], simazine(6-chloro-N,N'-diethyl-1,3,5-triazine-2,4-diamine), trietazine(6-chloro-N,N,N'-triethyl-1,3, 5-triazine-2,4-diamine), in water was investigated at a ultrasound frequency of 200kHz with an acoustic intensity of 200W under argon and air atmospheres. The concentration of NHCs decreased with irradiation, indicating pseudo-first-order kinetics. The rates were in the range $1.06{\sim}2.07({\times}10^{-2}min^{-1})$ under air and $1.30{\sim}2.59({\times}10^{-2}min^{-1})$ under argon at a concentration of $200{\mu}M$ of NHCs. The rate of hydroxyl radicals(${\bullet}{OH}$) formation from water is $19.8{\mu}M\;min^{-1}$ under argon and $14.7{\mu}M\;min^{-1}$ under air in the same sonolysis conditions. The sonolysis of NHCs is effectively inhibited, but not completely, by the addition of t-BuOH(2-methyl-2-propanol), which is known to be an efficient ${\bullet}{OH}$ radical scavenger in aqueous sonolysis. This suggests that the main decomposition of NHCs proceeds via reaction with ${\bullet}{OH}$ radical; a thermal reaction also occurs, although its contribution is small. The addition of appropriate amounts of Fenton's reagent $[Fe^{2+}]$ accelerates the decomposition. This is probably due to the regeneration of ${\bullet}{OH}$ radicals from hydrogen peroxide, which would be formed from recombination of ${\bullet}{OH}$ radicals and which may contribute a little to the decomposition.

• Molecular & Cellular Toxicology
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• v.1 no.2
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• pp.111-115
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• 2005

Ultraviolet (UV) radiation to mammalian skin is known to alter cellular function via generation of Reactive Oxygen Species (ROS), DNA damage and DNA lesions, such as pyrimidine dimmers and photoproducts, which could lead to DNA mutation if they are not repaired. In this study, we have investigated the reduction of DNA damage and of apoptosis with a particular attention to genetic effect of paeoniflorin in Normal Human Epidermal Keratinocytes (NHEK). After UVB irradiation from $10\;to\;500mJ/cm^{2}$ to NHEK, Mean Tail Moments (MTM) were increased with UVB dose increase. The greatest amount of strand breaks was induced at $500mJ/cm^{2}$ of UVB. Even at the lowest dose of UVB ($10mJ/cm^{2}$), change in MTM was detected (P<0.0001). Pretreated cell with 0.1% paeoniflorin maximally reduced the level of DNA damage to about 21.3%, compared to untreated cell. In the lower concentrations less than 0.01% of paeoniflorin, MTM had a small increase but paeoniflorin still had reductive effects of DNA damage. We measured the apoptosis suppression of paeoniflorin with annexin V flous staining kit. As we observed under the fluorescence microscopy to detect apoptosis in the irradiated cell, the fluorescence intensity was clearly increased in the untreated cell, but decreased in treated cells with paeoniflorin. These results suggest that paeoniflorin reduces the alteration of cell membranes and prevents DNA damage. Therefore, the use of paeoniflorin as a free radical scavenger to reduce the harmful effects of UV lights such as chronic skin damage, wrinkling and skin cancer can be useful to prevent the formation of photooxidants that result in radical damage.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2003.11a
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• pp.171-176
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• 2003

The sonolytic decomposition of NHCs, such as atrazine［6-chloro-N-ethyl-N＇ -(1-methylethyl)-1,3,5-triazine-2,4-diamine］, simazine( 6-chloro-N,N＇ -diethyl-l ,3,5-triazine-2,4-diamine), trietazine(6-chloro-N,N,N＇-triethyl-l,3,5-triazine-2,4-diamine), in water was investigated at a ultrasound frequency of 200kHz with an acoustic intensity of 200W under argon and air atmospheres. The concentration of NHCs decreased with irradiation, indicating pseudo-first-order kinetics. The rates were in the range 1.06∼2.07 (x10/sup -3/ min/sup -1/) under air and 1.30∼2.59(x10/sup -3/ min/sup -1/)under argon at a concentration of 200μM of NHCs. The rate of hydroxyl radicals(·OH) formation from water is 19.8μM min/sup -1/ under argon and 14.7 μM min/sup -1/ under air in the same sonolysis conditions. The sonolysis of NHCs is effectively inhibited, but not completely, by the addition of t-BuOH(2-methyl-2-propanol), which is known to be an efficient ·OH radical scavenger in aqueous sonolysis. This suggests that the main decomposition of NHCs proceeds via reaction with ·OH radical; a thermal reaction also occurs, although its contribution is small. The addition of appropriate amounts of Fenton's reagent ［Fe/sup 2＋/］ accelerates the decomposition. This is probably due to the regeneration of ·OH radicals from hydrogen peroxide, which would be formed from recombination of ·OH radicals and which may contribute a little to the decomposition.

• Proceedings of the KSME Conference
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• 2003.11a
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• pp.362-367
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• 2003

It is shown that the effect of variable parameters on flame structures and NOx emissions in the laminar partially premixed methane-air flames with a co-axial Bunsen burner. Objectives of this paper is to understand the effects of flow variables on NOx emissions and the flame structure with OH chemiluminescence, including reconstructed image by abel inversion processing at each conditions. A fuel flowrate of 200 [cc/min] was fixed and the amount of air was varied from 400 to 1200 [cc/min]. The experimental variables were equivalence ratio(${\Phi}$ fuel split percentage(${\sigma}$ and inner tube recess(x/D). Flow conditions were ranged from $1.36{\sim}4.76$(equivalence ratio), $50{\sim}100$(fuel split percentage) and $0{\sim}20$(inner tube recess). NOx analyzer and ICCD camera with a OH filter were used as a main experimental apparatus. In addition, Abel inversion, which is a kind of tomography and valuable to estimate a two-dimensional structure of co-axial flames from cubical information, was employed for combustion diagnostics. Results from this study indicate that the main effects depend on equivalence ratio and next sigma, x/D for NOx production and OH formation. Throughout Abel inversion, we could affirm the maximum position and the tendency of OH radical intensity by variants at five axial heights above the burner exit.