• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.393-400
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• 2011

This study investigates the effects of a hangover beverage (MIX) that contains minerals (highly-salty mineral water, HSMW) and several medicinal plant extracts, on antioxidant and alcohol-metabolizing enzymes in alcohol administered Sprague-Dawley rats. HSMW is pumped from below the sedimentary rock layer of Dadaepo, Busan, South Korea, which is 1,050 m below the land surface; it tastes salty, like sea water. In terms of medicinal plant extracts, the total phenolic and flavonoid contents of Rubus coreanus and Cornus officinalis were measured as being significantly higher than those in Curcuma longa. The results suggest that treatment with MIX significantly increases superoxide dismutase (SOD) activity and DPPH radical scavenging activity. In the 10% HSMW-, for MIX- and company product (CP)-treated groups, the concentration of blood alcohol was significantly reduced 1~5 hr after alcohol loading, compared to that in the control group. In hepatic alcohol-metabolizing enzyme activities, alcohol dehydrogenase (ADH) activity was found to be higher in the MIX- and CP-treated groups than in controls, whereas acetaldehyde dehydrogenase (ALDH) activity was significantly higher in the CP-treated groups than other groups. This study concludes, therefore, that MIX (HSMW) minerals, like as Zn, Ca, Mg, Mn, and others stimulate alcohol-metabolizing enzymes, while the antioxidants of plant extracts prevent the damage otherwise incurred by alcohol toxicity. These results suggest that the hangover beverage (MIX) alleviates alcohol hangover symptoms by stimulating activities related to hepatic alcohol-metabolizing enzymes and antioxidant effects.

• Korean journal of applied entomology
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• v.56 no.4
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• pp.319-329
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• 2017

We investigated the host preference of Ricania app. at different developmental stages to select the effective control methods. Ricania spp. at different developmental stages preferred different host plants. During the nymphal period, individuals moved to the bottom due to environmental factors such as wind and rain, rather than inhabiting trees, and fed on various plants ranging from 1 year-old herbaceous plants to shrubs. Especially, at Palbong Mt. in Gonju, Ricania spp. nymphs preferred Symplocos chinensis f. pilosa, Celastrus orbiculatus, Euonymus alatus, Kalopanax septemlobus, Aralia elata, Styrax japonicas, Rubus parvifolius, Ru. coreanus, Ru. crataegifolius, Quercus acutissima, Cornus officinalis, Lespedeza bicolor, Albizia julibrissin, L. maximowiczii, Rhododendron schlippenbachii and Rh. indicum. At Yongbong Mt. in Hongseong, Ricania spp. adults preferred herbaceous plants, such as Helianthus annuus, Solanum nigrum, and Oenothera biennis rather than trees during the pre-oviposition stage. Subsequently, as the oviposition season began, Ricania spp. adults were rarely found in H. annuus, S. nigrum, or O. biennis and appeared to migrate to the perennial trees and shrubs hosts to lay eggs. At Palbong Mt., the main laying hosts of Ricania spp. adults were Weigela subsessilis, Ailanthus altissima, Q. aliena, Boehmeria platanifolia, Diospyros lotus, Ziziphus jujubae var. inermis, St. japonicus, Prunus mume, P. serrulata var. spontanea, Spiraea prunifolia f. simpliciflora, Ru. crataegifolius, Salix koreensis, Ru. yedoense f. poukhanense, and Co. controversa. The degree of egg laying, number of egg masses and adult Ricania spp. were significantly higher in sunlit areas than in shaded areas, in addition, the lower the altitude, the more adults were present. This study contributes toward the development of traps that can attract and control Ricania spp. and reduce the density of Ricania spp. that disturb the ecosystem.

• Food Science and Preservation
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• v.24 no.1
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• pp.84-92
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• 2017

Chicken breast jerky (CJ) was prepared by drying chicken breast at $50^{\circ}C$ for 9 hrs after marinating it in a various sweetening sauce including white sugar (WS), brown sugar (BS), rice syrup (RS), fructooligosaccharide (FO), pineapple concentrate (PC), Rubus coreanus extract (RCE), or honey (H), and its physicochemical and sensory properties were investigated. The CJ was found to contain 22.5-25.0% moisture, 41.0-46.6% protein, and 0.4-1.0% fat, which indicates that it could serve as a high-protein and low-fat snack. The type of sweeteners significantly affected the yield, pH, total viable cell count, and water activity of the CJ, showing ranges of 40.9-50.1%, 5.2-5.9, $2.5-6.2{\times}10^4CFU/g$, and 0.74-0.81, respectively. Both the water activity and pH were the lowest in CJ-RCE where of the highest in CJ-WS. The cohesiveness, springiness, and chewiness of the CJ significantly differed depending on the type of sweeteners (p<0.05). CJ-RCE showed the best taste and overall acceptability in a sensory test. After storage at $50^{\circ}C$ for 2 weeks, thiobarbituric acid reactive substance (TBARS) content (58.3 malondialdehyde (MDA) mg/kg) of CJ-RCE was much lower than those of control beef (75.6 MDA mg/kg) and pork jerky (98.0 MDA mg/kg), showing the good oxidative stability of CJ-RCE. Overall, marination in RCE sauce was suitable for the preparation of CJ with good quality in terms of its water activity, fat and protein contents, sensory property and oxidative stability.