• Proceedings of the Korean Society of Sericultural Science Conference
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• 2005.11a
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• pp.45-45
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• 2005

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1999.11a
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• pp.169-173
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• 1999

90년대에 접어들면서 전국적으로 시설 토마토 재배면적은 빠르게 증가하고 있으나 그에 따른 재배 기술의 향상은 미흡하여 일부 품질이 저하되는 문제점을 안고 있다. 생활 수준의 향상과 더불어 토마토에 대한 소비자의 기호도가 다양화되면서 토마토의 선택 기준이 색택 이나 모양 등의 외적 품질에서 맛을 중시하는 내적 품질로 바뀌었다. 특히 당도가 중요한 선택 기준이 되고 있다. (중략)

• The Journal of Pediatrics of Korean Medicine
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• v.20 no.1
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• pp.165-180
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• 2006

Objective : This study has been carried out to understand the effect of several herbal medicine concentrated solution on the hyperglycemic mice Induced with streptozotocin(STZ). Methods : The 60 mg/kg of STZ injection into mice twice by 24 h interval and then 120 mg/kg of STZ injection again 3 days after the earlier injection. Control group was subjected to natural recovery, however, treated groups were fed 0.2 ml of several herbal medicine-concentrated solution (PA (x2, several herbal medicine-concentrated solution 1 group); PB (x4 several herbal medicine-concentrated solution 2 group) daily for 6 weeks. Result : The weight of PA was higher than that of control, but weight of PB was lower than control. The blood level of control increased continuously, reaching to 350mg/dL after 6 weeks, however, PA and PB showed a fast reduction of blood glucose. In blood glucose tolerance test, PA and PB showed better resistance than control. The GOT level in significantly(p<0.05) decreased in PA and PB compared with control group. The BUN and creatinine levels are significantly(p<0.01) decreased in PA compared with control group. Feeding of several herbal medicine-concentrated solution in a concentration of PA had an efficient effect on regeneration or recovery of Langerhans islet and ${\beta}-cell$ damaged by STZ. More Langerhans islet and high insulin-immunohistochemical resistance were observed in PA compared with control, but they were higher in PB than in PA. The number of Langerhans islet ${\beta}-cell$ and Langerhans islet. Conclusions : The result from the six weeks of observation demonstrates that the several herbal medicine concentrated solution have a positive effect of lowering the level of blood sugar and they increased insulin concentration. They have an effect for recovery of pancreas tissue and recovery of kidney, liver function from a diabetes mellitus.

• Food Science and Preservation
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• v.8 no.2
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• pp.151-156
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• 2001

Acetic acid solution containing calcium (AC) was added to kimchi seasonings by 10% and 205, and heat treatment at 70$\^{C}$ for 15 min was also tried, respectively. Kimchi with treated seasonings was investigated for the quality during fermentation at 10$\^{C}$. Heat treatment with 20% AC showed a retarded decrease pH than others on 10 days, but there was no great difference after 14 days. Higher titratable acidity was revealed in kimchi with AC during the fermentation. Total microbial lead and lactic acid bacterial count were generally lower in kimchi with AC. Reducing sugar content was maximum for all samples on 5 days, and then decreased thereafter. Redness of control kimchi was steadily increased during fermentation, but was lower than those of other treatments.

• Journal of Multimedia Information System
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• v.5 no.1
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• pp.53-58
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• 2018

The Republic of Korea (ROK) has been putting much effort to deal with diabetes which is being increasingly found in all age groups due to inadequate diet. Diabetes is closely related to one's eating habits and lifestyle that often cause hyperglycemia so that it is essential for the diabetic patients to change them to improve or control the major symptoms of diabetes. This study introduces a software engineering solution to support these patients. The software designed for the solution lets the patients to easily recognize their sugar levels and current treatment schemes and then advises a more effective approach along with the essential information through the embedded push service. The major goal of this study is to support diabetes patients by providing a convenient but effective means to prevent or improve diabetic symptoms by patients themselves who will in turn change their lifestyles in a positive manner.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.3
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• pp.389-395
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• 1995

The neutral sugar sidechains of apple pectins were hydrolyzed by commercial hemicellulase produced from Aspergillus niger, and the corresponding changes in solution viscosity were investigated in dilute(cc*) pectin solutions. Pectinase activity included in hemicellulases was removed by Epoxy-activated Sepharose 6B affinity chromatography using polygalacturonic acid as a ligand. Enzymatic hydrolysis of sidechains did not affect the specifc viscosity of dilute(0.5%) pectin solutions, while viscosity significantly decreased in concentrated(2.0∼6.0%) region. These results strongly suggest that the sidechains of pectins exists as an entangled state in concentrated solutions. It was also found that in the concentrated region the extent of viscosity reduction was dependent on pectin concentrations.

• Korean Journal of Animal Reproduction
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• v.22 no.4
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• pp.307-317
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• 1998

This study was to investigate the vitrification method for cryopreservation technique of bovine in vitro fertilization(IVF) embryos. The morphological appearance and viability following vitrification of IVF bovine blastocysts and expanded blastocysts were examined. Embryos obtained 6, 7, 8 or 9 days after IVF were vitrified in both 40% ethylene glycoI(EG) plus 0.3M trehalose and 20% polyvinylpyrrolidone(PVP) in DPBS(ETP, Exp. 1) and ETP solution added 0.375M dextrose (ETPD, Exp. 2). The viability of Days 6, 7, 8 and 9 vitrified /thawed embryos at 24∼48 h culture after thawing was 11.9%, 19.8%, 23.4% and 15.3% in ETP(Exp. 1), and 34.6%, 54.5%, 37.9% and 13.0% in ETPD(Exp. 2), respectively. The viability of vitrified embryos produced from the culture days after IVF did not differ in Exp. 1, but significantly differ in Exp. 2(P＜0.05). The viability of blastocysts and expanded blastocysts significantly differed(P＜0.05) in 15.2% and 23.3%(Exp. 1), and 25.0% and 45.8%(Exp. 2). The result of Exp. 1 was similar to that of Exp. 2 on the viability of embryo according to developmental stages, but ETP solution plus sugar(dextrose) was increased the viability of vitrified embryos. In Experiment 3, The viability of vitrified embryos was not different between 12% and 20% PVP concentrations in ETP solution according to culture days or developmental stages. To investigate the effect of addition of sugar, two type of carbohydrates and a mixture of cryoprotectants for vitrification on the survival of bovine IVF embryos, bovine Days 7 to 9 blastocysts and expanded blastocysts were cryopreserved in either 20% glycerol plus 20% EG, 0.375M sucrose and 0.375M dextrose (GESD, Exp. 4) or 20% glycerol plus 20% EG, 0.3M trehalose and 20% PVP(GETP, Exp. 5) in DPBS. Survival rates of Day 7, 8 and 9 embryos at 24∼48h culture after thawing were 71.4%, 94.6% and 40.5% in GESD, and 59.5%, 81.5% and 62.5% in GETP, respectively. Hatching rates of Day 7, 8 and 9 embryos after thawing were 28.6%, 35.1% and 16.2% in GESD, and 27.0%, 33.3% and 18.8% in GETP, respectively. These results indicates that a mixture of cryoprotectants(glycerol and EG) and addition of sugar can improve the survival rates of the bovine IVF embryos(Day 7 or 8) vitrified, and the expanded blastocyst embryos are more suitable for vitrification than early blastocysts stage.

• Journal of Korean Biological Nursing Science
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• v.22 no.4
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• pp.279-287
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• 2020

Purpose: Some of the adolescent drinks more sugar-sweetened beverages. However, there is little evidence on the effect of eating behavior on emotional state and neurochemical changes under stress, especially on the levels of typical inhibitory neurotransmitters and gamma-aminobutyric acid. This article demonstrates that sucrose or saccharin drink reduces stress-related behavior responses and GABAergic deficits in adolescent rats. Methods: We randomly assigned 7-weeks-old Sprague-Dawley male rats to three groups: control group (Control), restraint stress only group (Stress), and restraint stress with unrestricted access to saccharin solution (Saccharin) and sucrose solution (Sucrose) as a positive control. We evaluated both anxious and depressive moods using an open field test and forced swim test, respectively. Using western blot analyses, the expression of a GABA-synthesizing enzyme, glutamate decarboxylase-67 (GAD67) and GABAergic markers, including calbindin and parvalbumin was assessed in the prefrontal cortex and the amygdala. Results: We found that both the drinks alleviated anxiety and depressive moods, induced significant attenuation in GAD67 level, and reduced calbindin level under stress in the prefrontal cortex and the amygdala. Conclusion: The results provide an understanding of the effect of sucrose or saccharin drink on stress-related responses. We propose the consumption of sweet drinks as a plausible strategy to alleviate stress-related alterations in adolescents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1814-1818
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• 2010

The present study was carried out to elucidate the changes in the chemical characteristics of taurine added Kimchi during fermentation for 46 days at $6^{\circ}C$. Chinese cabbage was brined in a 10% salt solution for the control Kimchi and in a 10% salt solution containing 5% taurine for taurine added Kimchi (Taurine I, II, and III). One and three percent (w/w, based on Chinese cabbage) of taurine were added to make Taurine II and Taurine III, respectively. Reducing sugar and vitamin C contents for all the samples decreased after the 46-day fermentation. Taurine was not detected in the control, and the taurine contents, from the largest to the smallest, during the fermentation period were Taurine III, Taurine II and Taurine I. Amino nitrogen contents in all the samples studied proportionally increased during the 46-day fermentation. It is suggested that taurine does not affect the chemical characteristics of Kimchi during fermentation at low temperature ($6^{\circ}C$).

• Microbiology and Biotechnology Letters
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• v.13 no.1
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• pp.59-64
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• 1985

In order to utilize Citrus peel as fermentative substrate of microorganisms, enzymatic saccharification of Citrus peel by the crude enzyme of Aspergillus sp. GF 015 isolated and identified from nature was investigated. When the fungus was cultured at $27^{\circ}C$ for 3 days in wheat bran medium containing 0.6% $NH_4NO_3$ and 0.05% $KH_2PO_4$, the maximal production of the enzyme was observed. Optimal conditions for enzymatic reaction of crude enzyme were 15ml(97.5 unit)/g of enzyme solution to Citrus peel powder ratio, pH4.0, $45^{\circ}C$ of temperature and 12 hours of reaction time. As the result of saccharifying Citrus peel under optimum conditions, reducing sugar on the weight of dry matter was formed 60.2% and saccharifying rate was 76.3%. The sugar solution obtained were mainly composed of glucose, xylose and galacturonic acid. Hydrolyzing enzymes produced by Aspergillus sp. GF 015 were pectinase, cellulase and xylanase.