• Nutritional Sciences
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• v.6 no.3
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• pp.127-134
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• 2003

This study investigates the effects of a raw diet (RD) on blood glucose and lipid metabolism in non-diabetic (normal) and streptozotocin (STZ)-induced diabetic rats. Male Sprague-Dawley vats were assigned to four groups (normal control, normal RD, diabetic control, and diabetic RD), for the four-week experimental period. The control groups were fed the AIN diet and the RD groups were fed a diet consisting only of raw materials. Weight gain was statistically lower in the RD group than the control. fasting plasma glucose was significantly lower in the diabetic RD group compared to the diabetic control group. The levels of triglycerides (TG), and of total cholesterol (TC) and LDL-cholesterol in the plasma, were lower in the RD groups than the control groups, but not significantly. There was a statistically significant decrease in the levels of TG and TC in the livers of the diabetic RD group, compared to the diabetic control group. The fecal levels of total lipids, TG, and TC were significantly higher in the RD groups, compared to the non-RD groups. It can be postulated that this raw diet may possess substantial hypoglycemic/hypolipidemic properties in diabetic rats.

• Journal of Society of Preventive Korean Medicine
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• v.16 no.2
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• pp.113-124
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• 2012

The oxidative modification of low density lipoprotein(LDL) has been implicated in the development of atherosclerosis. Oxidized LDL(oxLDL) is captured into macrophage and stimulates to form macrophage foam cell. And it can induce an inflammation and smooth muscle proliferation in atherosclerotic plaque. Objective : In this study, we aimed to investigate the effect of Bupleuri radix(SH) on the foam cell formation, a critical initiation stage of atherosclerosis. Methods : To achieve the goal, we examined the effect of SH on LDL oxidation, nitric oxide production in RAW264.7, and the effect of SH on cupuric sulfate-induced cytotoxicity, LDH release, and macrophage activity. Results : SH inhibited the formation of oxidized LDL from native LDL in RAW264.7 cell culture, and decreased the release of LDH from cupric sulfate-stimulated RAW264.7 cell. In other experiments, SH activated RAW264.7 cell, and prolonged the survival time, and inhibited foam cell formation induced by oxLDL in Raw 264.7 cells. Conclusion : These results showed that SH might prevent atherosclerosis by controlling the early stages of foam cell formation.

• The Journal of Fisheries Business Administration
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• v.28 no.2
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• pp.67-85
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• 1997

The subject of this study is limited to the market of producting and the analyzed the change of the supply structures, but the wide range of the study also contains the relationship present movement of consumption and the supply stuctures. To put it concretely, the present movement of the structre and the development of the market of producting are examined with the fisheries processing firms. The factors which dominate the structure of fisheries processing are; first, fisheries products as raw materials of processing; second, man-power; third, processing facilities and techniques; forth, a market where the products will be consumed. In particular, the conditions of supply of raw materials which are major factor have been worse and worse due to exhaustion of marine resources and so the capacity of fisheries production has been reduced. Furthermore, the conditions of manpower also are in trouble. Under the conditons, raw materials are imported largely and many companies try to make overseas enpansion for cheap manpower and raw materials. Particulaly, the relationship between consumption market and the structure of processing in a place of producton is analyzed newly. I try to show new logic that demands of consumption market are reflected strongerly to production with the development of consumption market and the rights of decision on the choice of raw materials and a processing item have been handed over to consumption market. In a word, I try to examined closely the new supply structure of fisheries products and the structure of consumption market through the analysis of the structure of processing in a place of production.

• Journal of Acupuncture Research
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• v.27 no.4
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• pp.223-231
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• 2010

Objectives : The objective of this study is to study the effects of Euonymi Lignum Suberatatum pharmacopuncture solution on NO and IL-6 production in macrophage. Methods : At first, the RAW 264.7 macrophage was subclutured. In order to evaluate cytotoxicity, MTT assay performed. Then, the cell was induced by LPS, INF-$\gamma$ and Experimental groups were divided into five(Normal, Control, Euonymi Lignum Suberatatum 100, 200, $300{\mu}g/m{\ell}$). Then Euonymi Lignum Suberatatum pharmacopuncture solution was put into cell. We measured IL-6, iNOS, NO. Results : The cytotoxic effect of Euonymi Lignum Suberatatum pharmacopuncture solution in RAW 264.7 macrophage was not appeared. $300{\mu}g/m\ell$ Euonymi Lignum Suberatatum pharmacopuncture solution inhibited IL-6 production in LPS, INF-$\gamma$-stimulated RAW 264.7 macrophages significantly. Euonymi Lignum Suberatatum pharmacopuncture solution inhibited iNOS revelation in LPS, INF-$\gamma$-stimulated RAW 264.7 macrophages. All group of Euonymi Lignum Suberatatum pharmacopuncture solution inhibited NO production in LPS, INF-$\gamma$-stimulated RAW 264.7 macrophages significantly. Conclusions : Our study demonstrated that Euonymi Lignum Suberatatum pharmacopuncture solution had an inhibition effect on NO production, iNOS revelation, IL-6 production. So Euonymi Lignum Suberatatum pharmaco puncture solution may have an Anti-inflammation effect.

• International Journal of Industrial Entomology and Biomaterials
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• v.19 no.2
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• pp.265-268
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• 2009

Wild silkmoths can be utilised sustainably in the production of silk as an income for resource-poor rural communities. However, attack by parasitoids and predators affect the quality of cocoons and quantity of raw silk produced. A laboratory experiment was undertaken to quantify the effect of parasitoids' (dipteran and hymenopteran) and predators' (ants) exit and ingress holes, respectively, on silk production. The mean number of shells required to produce fifty grams of raw silk was highest with cocoons parasitised by a dipteran and lowest with unattacked cocoons (but with moths already emerged). Degumming loss was highest in parasitised and lowest in unttacked cocoons, but both were not different from cocoons predated by ants. Shell weight was highest in unattacked cocoons, followed by hymenopteran-parasitised and predated cocoons, with the dipteran parasitized ones being the least. Single cocoon weight was greater in hymenopteran-parasitised and predated cocoons than the dipteran-parasitised and unattacked cocoons. Shell ratio or raw silk, floss and yarn weights were higher in unattacked than parasitised and predated cocoons. The total loss in raw silk attributable to attack by parasitoids and predators ranged between 17.4~31.2%. The results offer baseline information for assessment of economic losses in wild silk farming due to parasitoids and predators in the field.

• Applied Biological Chemistry
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• v.32 no.4
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• pp.374-377
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• 1989

To optimize the enzymatic saccharification of raw-starch, reaction conditions by shaking with glass beads were adapted together with ${\alpha}-amylase$ from Streptomyces sp. 4M-2 and amyloglucosidase from commercial source. When raw-starch was degraded by the ${\alpha}-amylase$ in shaking flask with beads (raw-starch : bead in diam. of 3mm=1 : 5 by weight) at the shaker speed of 300rpm, the saccharification rate of corn and potato starch were increased up to 88% and 69% after 30 hrs of reaction, respectively. Application of the amyloglucosidase in combination with the ${\alpha}-amylase$ enhanced the rate of saccharifcation: 88% of saccharification was obtained in 6 hrs for raw-corn starch under the same reaction conditions as above.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.55-72
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• 2017

The second article of 'Effects of heat treatment on the nutritional quality of milk,' titled 'Destruction of microorganisms in milk by heat treatment' and authored by Dr. Seong Kwan Cha, who worked at the Korea Food Research Institute, covers the heat-stable microorganisms that exist in milk after pasteurization. The article focusses on the microbiological quality of raw milk and market milk following heat treatment, and is divided into four sub-topics: microbiological quality of raw milk, survey and measurement of microorganisms killed in raw milk, effect on psychrophilic and mesophilic microorganisms, and effect of heat treatment methods on thermoduric microorganisms. Bacillus spp. and Clostridium spp. are sporeforming gram-positive organisms commonly found in soil, vegetables, grains, and raw and pasteurized milk that can survive most food processing methods. Since spores cannot be inactivated by LTLT (low temperature long time) or HTST (high temperature short time) milk pasteurization methods, they are often responsible for food poisoning. However, UHT (ultra high temperature) processing completely kills the spores in raw milk by heating it to temperatures above $130^{\circ}C$ for a few seconds, and thus, the UHT method is popularly used for milk processing worldwide.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.381-389
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• 2002

The purpose of this study was to select an ingredient acting as a natural emulsifier to retard the retrogradation of rice cake by the measurement of mechanical characteristics of the cakes. For the purpose, Backsulgi, the most basic type of rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and the measurements and observations on the chromaticity, swelling power, pore ratio and cross-section were made. In addition, changes in the textural characteristics of Backsulgi samples were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2 and 3 days. The results of the study were as follows: 1. In terms of chromaticity, the Backsulgi samples added with egg yolk powder, raw soybean flour and parched soybean flour were higher in yellowness(b) than the controls. 2. Both swelling power and pore ratio of Backsulgies added with raw soybean flour were higher than those of controls. 3. A cross-sectional observation using an electron microscope indicated that rice flour particles of controls had uneven pores and were conglomerated in a large lump while Backsulgi samples of raw soybean flour or roasted soybean flour had large and even pores and showed loosened bonding to be transformed into a sponge shape. 4. In hardness, Backsulgi samples added with raw soybean flour had less changes in hardness than that of controls, indicating that the effect of retarding retrogradation was higher when the storage time got longer.

• Journal of Pharmacopuncture
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• v.10 no.3
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• pp.21-28
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• 2007

Aim This study was done to investigate whether SPP has inhibitory effects on the activation of RAW 264.7 cells. Method In tumor necrosis factor-a (TNF-a)/ interleukin-1b (IL-1b) and IL-6, the mRNA expression of molecular indicators related to inflammatory changes of the Reumatoid Arthritis (RA) were examined using quantitative real-time PCR. Results The treatment of SPP significantly suppressed the expression of proinflammatory cytokines and chemokines such as TNF-a, IL-1b, IL-6 compared with the control. The expression of NOS-II was considerably reduced, which was accompanied by a reduction in the production of nitric oxide (NO). It also reduced the expression of $TNF-{\alpha}$ in serum of Balb/c mice compared with control group. Conclusion SPP is an effective herbal material for suppressing the inflammation related cytokines of RAW 264.7 cells.

• Journal of environmental and Sanitary engineering
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• v.20 no.1 s.55
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• pp.12-22
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• 2005

This study was performed to survey distribution of microorganisms and food-borne pathogenic bacterium in order to estimate microbiological safety in seonsik and saengsik. Total aerobic bacteria was detected over $10^5\;CFU/g$ in raw materials($4.3\%$) and products($35.7\%$) of saengsik. Coliforms were detected over $10^2\;CFU/g$ in seonsik products($27.3\%$) and in raw materials($4.3\%$) and products($35.7\%$) of saengsik. Cl. perfringens was detected in saengsik products($4.8\%$). B. cereus was detected in raw materials($12.5\%$) and products($18.2\%$) of seonsik and raw materials($13.0\%$) and products($23.8\%$) of saengsik. Concentration and detection rate of microorganisms in products were higher than raw materials. These results show some food hygiene problems but do not cause food poisoning because concentration of Clostridium perfringens and B. cereus were lower than $10^5\;CFU/g$.