• YAKHAK HOEJI
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• v.42 no.4
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• pp.395-402
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• 1998

Mori Cortex Radicis, the root bark of mulberry tree, has been used in the treatment of bronchial asthma and other lung diseases in traditional medicine. There was a recent repor t that the water soluble part with molecular weight of above 10,000 has anti-allergic activity. Therefore, we intended to isolate and purify the anti-allergic compound from hot water extract of the Mori Cortex Radicis. Crude extract of Mori Cortex Radicis was prepared by hot-water extraction, and anti-allergic compound was further purified by alcohol precipitation, successive ultrafiltration, anion exchange chromatography and gel filtration chromatography. This compound had homogeneity which was shown by the sharp single peak in HPLC chromatogram (TSK-GEL G400OPW column, RI detector). The molecular weight of the compound was estimated as 23Kda on the basis of calibration curve plotted against protein standards. This compound was identified as complex of sugar, protein and lignin (19.2: 5.9: 72.7), and proteolysis could not decrease the anti-allergic activity but mild delignification decreased the activity remarkably. Therefore, we concluded that the anti-allergic compound of Mori Cortex Radicis was a lignin-carbohydrate complex.

• International Journal of Oral Biology
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• v.39 no.2
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• pp.81-86
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• 2014

Xylitol is a five-carbon sugar alcohol that inhibits the growth of oral streptococci, including Streptococcus mutans. In this study, we tested xylitol sensitivity among the oral streptococci. We also compared nucleotide homology of putative fructose phosphotransferase system (PTS) and xylitol sensitivity, since xylitol is transported via the fructose PTS. Among the tested Streptococci, S. pneumonia showed the highest resistance to xylitol while S. gordonii and S. sanguinis showed the most sensitive growth inhibition. These streptococci could be grouped according to their xylitol sensitivity. S. mutans and S. salivarius showed similar bacterial growth inhibition by xylitol. S. mitis, S. oralis, S. pneumonia, S. intermedius and S. anginosus showed relatively low sensitivity to xylitol. When the genetic homologies of five fructose PTSs were compared among the tested streptococci, closely related streptococci showed similar sensitivity to xylitol. Taken together, fructose PTSs may mediate the sensitivity to xylitol in oral streptococci.

• Perspectives in Nursing Science
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• v.10 no.2
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• pp.111-119
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• 2013

Purpose: The purpose of this study was to determine the effects of 6 months lifestyle coaching program for adults with hypertension. Methods: The study utilized the one-group pretest-posttest design. The subjects were recruited from a corporation group member of a private health maintenance organization. The data of 35 subjects who completed the program out of initial 114 subjects were analyzed for this study. The program included 6 times of monthly face-to-face visits and additional short messages by cellular phone. They were given education for self-management of hypertension and coaching for lifestyle modification. Dependent variables were measured at the beginning and at the end of 6months program and compared by paired t-test. Results: There were significant reductions in systolic and diastolic BP, BMI, total cholesterol, and fasting blood sugar. Among the variables in life style, significant changes were shown in alcohol consumption (frequency and quantity) and exercise (frequency and duration). Conclusion: This study showed that 6 months lifestyle coaching program has potential for positive outcomes on BP control and modifying lifestyle for adults with hypertension. However, additional study is needed to find sustainability of lifestyle and the long-term effect of the program with larger sample.

• KSBB Journal
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• v.30 no.1
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• pp.33-37
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• 2015

Recently, several health benefits of rice wine, makgeolli, were known due to the interest on the traditional Korean liquor and the researches on the rice wine are increasing. Organic acids produced during the process of rice wine fermentation play important roles in the taste and flavor. In this study, we have examined the optimal conditions for lactic acid production in rice koji as a carbon source. Skim milk was also used as a supplementary ingredient for the optimization of lactic acid fermentation. Bacterial growth of Lactobacillus sakei was monitored under this condition. The pH, acidity of the culture and the ethanol tolerance of this bacterium were also tested. Through these experiments, we were able to optimize the growth condition of lactic acid bacteria by the addition of skim milk. This was also able to affect the change of pH, acidity, sugar concentration and alcohol tolerance, which might contribute to the improvement of the quality of rice wine. The optimal condition for the growth was 2 days with 10% (w/v) of skim milk concentration. With these results, it was confirmed that rice koji was an effective carbon source for the growth of lactic acid bacteria.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.427-432
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• 1999

Physicochemical and sensory properties of Takju which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2. Aspergillus oryzae L2. and Hansenula sp. BC26 isolated from Nuruk were investigated as compared with those with current fermenting agents such as com-mercial Nuruk and rice koji of Aspergillus kawachii. The contents of total acid were 0.88% 0.47% and 0.39% in mash of commercial Nuruk rice koji and modified Nuruk respectively. The contents of alcohol were 15.5% 15.1% and 9.0% in mash of modified Nuruk rice koji and commercial Nuruk respectively. The contents of reducing sugar were 2.80% 1.24% and 0.80% in mash of commercial Nuruk modified Nuruk and rice koji respectively. The contents of amino acid were 0.55% 0.47% and 0.23% in mash of modified Nuruk commercial Nuruk and rice koji respectively. Suspended solids were sedimented much more slowly in Takju of modified Nuruk or commercial Nuruk than in that of rice koji Color was pre-ferred in the order of Takju of modified Nuruk commercial Nuruk and rice koji. Odor and taste were preferred in the order of Takju of modified Nuruk rice koji and commercial Nuruk. Therefore it seem-ed that the Takju of modified Nuruk was better than that of commercial Nuruk or rice koji in quality.

• Food Science and Preservation
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• v.17 no.4
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• pp.451-456
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• 2010

We investigated changes in the quality of pulp-containing apple juice, during storage, after addition of various amounts of vitamin C, which was stable over time. Neither sugar content nor acidity level varied when vitamin C was added. The pH was slightly lower (pH 4.29-4.30) in juice with added vitamin C than in unsupplemented juice (pH 4.40). The L and b color values fell as vitamin C content rose and the storage period was extended. In sensory evaluation tests, taste and overall acceptability were higher for juice to which vitamin C had been added to 0.02% (w/v) than for unsupplemented juice. Vitamin C levels fell less during storage at $4^{\circ}C$ than at higher temperatures. The alcohol-soluble color (ASC) value fell as the amount of added vitamin C rose, and tended to be lower when juice was stored at $4^{\circ}C$ compared to $37^{\circ}C$. In summary, apple juice containing pulp was optimally stored at $4^{\circ}C$ after addition of 0.02% (w/v) vitamin C

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.6
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• pp.180-186
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• 2017

This study examined the prevalence of an impaired fasting glucose and related factors in normal non-diabetic adults. This study used the raw data (general characteristics, health behavior, obesity, impaired fasting glucose etc.) from the 6th Korea National Health & Nutrition Examination Survey (NHANES) in the second year (2014), and out of all 7,550 survey participants, 1,341 were selected as the final research subjects. After stratifying according to obesity, a logistic regression model was used to analyze the factors related to an impaired fasting glucose level. The older subjects were more likely to have an impaired fasting glucose in both the obesity group and normal weight group (p<.001). The obesity group showed a higher impaired fasting glucose rate when they drank more alcohol (p<.05) and consumed less fruit (p<.05). Therefore, balanced nutrients and control of the blood sugar level through proper education and public health policies of fruit intake and alcohol are needed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.8
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• pp.492-501
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• 2016

This study was conducted to investigate the physiochemical characteristics of Cheongju prepared using different types of rice (rice and glutinous rice) according to addition rate of Nuruk during low temperature fermentation. The characteristics of Cheongju prepared using three different temperatures ($10^{\circ}C$, $18^{\circ}C$, $25^{\circ}C$) were compared. After fermentation for 30-50 days, the pH of mash prepared at lower temperature was lower, as was that of mash made from rice relative to that prepared using glutinous rice. The total acidity was formed at lower temperature and generated in mashing prepared by glutinous rice. The organic acid content of mash made from rice at $18^{\circ}C$ was lowest, while that of mash prepared from glutinous rice was lowest at $10^{\circ}C$. The fermentation speed was lowest at $10^{\circ}C$; however, low temperature fermentation resulted in the highest alcohol content. The mash prepared from glutinous rice showed faster fermentation than that made from rice. In addition, the pH was lower when lower levels of Nuruk were added and higher in mash made from glutinous rice than that prepared from rice. The lower addition rate of Nuruk also showed a lower sugar content and final alcohol content. The levels of citric acid and lactic acid were higher, while those of succinic acid, acetic acid, and ethyl acetate were lower when lower levels of Nuruk were added. The mash prepared from glutinous rice showed a higher alcohol content than that made from rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.848-856
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• 2017

This study aimed to investigate the effect of rice nuruk prepared from rice with different degrees of milling (0, 10, 30, 50, and 70%) on physicochemical qualities of yakju. The results indicated significant differences in the qualities of yakju prepared using rice nuruk from rice with different degrees of milling. Specially, pH, amino acidity, brownness, b value, and color difference were significantly reduced as the degrees of milling increased, whereas contents of alcohol and volatile acid, reducing sugar, and L value were increased. Malic acid, succinic acid, and lactic acid were the main organic acids in yakju, and there were significant differences among the treatments in malic acid, lactic acid. However, there was no tendency according to different degrees of milling. In addition, contents of total free amino acids and nitrogen compounds showed no tendency according to degrees of milling, whereas the content of aspartic acid showed a tendency to decrease significantly. The content of 2-phenyl alcohol in the volatile flavor components showed a tendency to increase significantly with higher degree of milling of rice nuruk, whereas contents of n-propanol and iso-amyl alcohol tended to decrease significantly.

• Food Science and Preservation
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• v.24 no.5
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• pp.714-724
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• 2017

Soju is a Korean traditional distilled alcoholic beverage produced from mashes various crops and Nuruk which is cultured with wild microorganisms. This study was conducted to investigate rice-Soju brewing characteristics of yeasts isolated from Korean traditional Nuruk. The general components of rice (Hanarumbyeo) raw materials were 14.7 g of water, 6.8 g of crude protein, 0.9 g of crude lipid, 0.4 g of crude ash, and 76.5 g of carbohydrate in 100 g. Saccharifying and proteolytic activities in Hanarumbyeo ipguk (solid-state culture of Aspergillus luchuensis) were also determined. The alcohol content of the fermented wash from isolates was 15.37-16.58% (v/v), which is 16.7-36.0% higher than that of industrial yeasts (12.33-13.19%). Reducing sugar contents were 2.04-3.92 and 7.92-8.78 g/100 mL in the isolates and industrial yeasts, respectively. The isolated yeasts showed 25.2-52.7% higher yield of distillates (41% alcohol) compared to industrial yeasts. Forty-one components were detected in the rice distillated Soju (25% alcohol) and principal component analysis revealed differences between the isolated and industrial yeasts with respect to the contents of i-BuOH, isobutanal diethyl acetal, ethyl caprate, and tetradecanoic acid.