• Culinary science and hospitality research
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• v.17 no.3
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• pp.162-171
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• 2011

This study investigates the physicochemical and organoleptic characteristics of Campbell Early white wines made by a traditional method. The pH values of all Campbell Early white wines were ranged from 3.2 to 3.5 during fermentation. The acidity value of the Campbell Early white wine made by the traditional method was 0.2~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% respectively at the end of fermentation. Campbell Early white wine had high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Since Campbell Early grapes are well fermented due to their rich fermentative sugar content, Campbell Early white wines made by adding K1-V1116 yeast were shown to be the most appropriate.

• Polymer(Korea)
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• v.34 no.6
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• pp.527-533
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• 2010

The pioglitazone loaded poly(lactide-co-glycolide)(PLGA) nanospheres were prepared by emulsion-evaporation method and optimized for particle size and entrapment efficiency. The optimized particles were 125~170 nm in size with narrow size distribution and showed above 85% entrapment efficiency at 30% of pioglitazone loading when prepared with 3% w/v of poly(vinyl alcohol) (PVA) as a surfactant. These particulate carriers exhibited a controlled in vitro release of pioglitazone for 40 days at a nearly constant rate. The pioglitazone loaded PLGA nanospheres were not only effective to reduce the blood sugar level of diabetic rats but also non-toxic for the animal body, in particular for sensitive organs like kidney, liver, heart, lung and spleen. These results indicate that PLGA nanospheres have a great potential for oral delivery of pioglitazone.

• Journal of Microbiology and Biotechnology
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• v.20 no.4
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• pp.767-774
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• 2010

In this study, the problems of high caloric content, increased maturation time, and off-flavors in commercial beer manufacture arising from residual sugar, diacetyl, and acetaldehyde levels were addressed. A recombinant industrial brewing yeast strain (TQ1) was generated from T1 [Lipomyces starkeyi dextranase gene (LSD1) introduced, ${\alpha}$-acetohydroxyacid synthase gene (ILV2) disrupted] by introducing Saccharomyces cerevisiae glucoamylase (SGA1) and a strong promoter (PGK1), while disrupting the gene coding alcohol dehydrogenase (ADH2). The highest glucoamylase activity for TQ1 was 93.26 U/ml compared with host strain T1 (12.36 U/ml) and wild-type industrial yeast strain YSF5 (10.39 U/ml), respectively. European Brewery Convention (EBC) tube fermentation tests comparing the fermentation broths of TQ1 with T1 and YSF5 showed that the real extracts were reduced by 15.79% and 22.47%; the main residual maltotriose concentrations were reduced by 13.75% and 18.82%; the caloric contents were reduced by 27.18 and 35.39 calories per 12 oz. Owing to the disruption of the ADH2 gene in TQ1, the off-flavor acetaldehyde concentrations in the fermentation broth were 9.43% and 13.28%, respectively, lower than that of T1 and YSF5. No heterologous DNA sequences or drug resistance genes were introduced into TQ1. Hence, the gene manipulations in this work properly solved the addressed problems in commercial beer manufacture.

• The Journal of the Korea Contents Association
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• v.14 no.1
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• pp.326-336
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• 2014

The purpose of this study was to assess the association between habitual snoring and metabolic syndrome in the Korean population and to evaluate it's possible gender variations. The study subjects were 2,007 volunteers aged 40-69 years who participated in regular health check-ups(male:434, female:1,573) from May 2012 to December 2012. Standard interviews, anthropometrics and biochemical studies were conducted. Habitual snoring was defined as snoring more than 4 days per week. The prevalence of metabolic syndrome in our sampling pool was 17.4% (male: 20.7%, female: 16.5%), and this increased with age. After adjusting for age, smoke and alcohol consumption, sleep duration, regular exercise, the odds ratio of metabolic syndrome and it's components were increased significantly by habitual snoring. HDL-cholesterol, blood sugar, waist size were significantly higher in women, but not significantly higher in men.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.233-239
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• 2000

In order to optimize the quality of pine sprout tea, its chemical properties were analyzed and the yeasts associated with the quality of pine sprout tea during the storage were isolated and identified. In proximate composition moisture content was 20.13%, but other components except sugar were relatively low. Sugars such as glucose(30.15%), fructose(19.57%), and sucrose(9.27%) were major sugars which contained up to 76.73%. Total vitamin C and soluble tannin contents were 11.31 mg% and 68.31 mg%, respectively. Thirteen kinds of free amino acids were detected, but they were contained only in trace. In fatty acid composition 64.69% of fatty aids composed mainly of saturated fatty acids and major fatty acids were oleic acid, palmitic acid, and tricosaenoic acid. Among 8 mineral elements detected, calcium content was highest with 79.00 mg% and followed by potassium(45.16 mg%) and magnesium(8.93 mg%). The sweetness of pine sprout tea was gradually decreased from $70^{\circ}\;Brix\;to\;63^{\circ}\;Brix$ and 3.2% of ethanol at the initial concentration was increased to 6.0% during the storage of 40 days. The yeasts associated with the quality and alcohol formation of pine sprout tea during the storage were identified by Biolog MicrostationlTM system, as Zygosaccharomyces rouxii, Kluyveromyces lodderae, Kluyveromyces wickerhamii, and Pichia fluxuum.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.109-115
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• 1991

To make kochuzang, mixtures of rice and sake cake were used as a source of starch and a small part of sodium chloride needed was replaced by mixtures of ethanol and garlic. Amylase activity during aging of kochuzang was increased in proportion to the ratio of sake cake to rice. Protease activity reached a maximum in the sample replaced 25% of rice with sake cake. The counts of aerobic bacteria and molds were decreased according to the increased ratio of sake. Total acidity and the content of alcohol and amino nitrogen were increased during aging of kochuzang, but the change of pH and the content of reducing sugar were small. After 70 days of aging, the taste and flavor of kochuzang was showed to be excellent in the sample replaced 25% of rice by sake cake. Therefore, it may be possible to replace 25% of rice by sake cake.

• CELLMED
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• v.4 no.3
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• pp.20.1-20.7
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• 2014

Ethanolic leaf extract of Bauhinia variegata has been tested for its possible antioxidant potentials against sodium arsenite induced toxicity in mice. Mice were randomized into two groups of five and fifty mice. Group I consisting of 5 mice without any treatment with food and water ad libitum which served as normal control. Group II mice were fed with sodium arsenite in drinking water at 100 ppm concentration for two monthsthen they were segregated into five groups which were treated differently. Group II a mice received only arsenic as sodium arsenite with drinking water, Group II b were fed chronically 1 : 20 alcohol to distilled water (vehicle), Group II c, d, e mice were orally fed 50 mg/kg, 150 mg/kg and 250 mg/kg of B. variegata leaf extract of once daily for 15 and 30 days respectively along with arsenic. Several toxicity marker enzymes such as gamma glutamyl transferase, lactate dehydrogenase, aspartate and alanine aminotransferase, acid and alkaline phosphatase, catalase and superoxide dismutase along with haematological variables such as glucose 6-phosphate dehydrogenase, creatinine, bilirubin, haemoglobin and sugar in different groups of treated and control mice were studied. Results obtained from the in vivo experiment revealed that administration of sodium arsenite caused a significant increase in some enzymes while decrease in some. A similar trend was also observed with haematological variables. In contrast B. variegata treatment at 150 mg/kg favourably modulated these alterations and maintained the antioxidant status than other two doses i.e. 50 mg/kg and 250 mg/kg thereby making it a good candidate to be used as supportive palliating measures in arsenic induced toxicity.

• Journal of Microbiology and Biotechnology
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• v.20 no.7
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• pp.1121-1127
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• 2010

This study was performed to investigate the effects of adding a dual starter on the chemical and sensory characteristics of red wine made of Campbell Early grape. The yeast starter, Saccharomyces cerevisiae, and lactic acid bacteria (LAB) starter, Oenococcus oeni, were used for inoculation in the winemaking process for alcoholic fermentation and malolactic fermentation (MLF), respectively. After 200 days of incubation, the chemical compositions of yeast/LAB-added wine (YL-wine) were compared with those of no-starter-added wine (control) and yeast-added wine (Y-wine). The results show that no significant differences were observed in pH, total sugar, and alcohol content among the wine samples, but the malic acid content in YL-wine was significantly reduced, and various esters and higher alcohols were synthesized. The sensory test revealed that the addition of dual starters resulted in improved overall acceptability in wine. This study emphasizes the importance of O. oeni in addition to yeast in making Campbell Early wine.

• Journal of Microbiology and Biotechnology
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• v.25 no.2
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• pp.217-226
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• 2015

Metabolite profiles of seven commercial vinegars and two traditional vinegars were performed by gas chromatography time-of-flight mass spectrometry with multivariate statistical analysis. During alcohol fermentation, yeast, nuruk, and koji were used as sugars for nutrients and as fermentation substrates. Commercial and traditional vinegars were significantly separated in the principal component analysis and orthogonal partial least square discriminant analysis. Six sugars and sugar alcohols, three organic acids, and two other components were selected as different metabolites. Target analysis by ultra-performance liquid chromatography quadruple-time-of-flight mass spectrometry and liquid chromatography-ion trap-mass spectrometry/mass spectrometry were used to detect several metabolites having antioxidant activity, such as cyanidin-3-xylosylrutinoside, cyanidin-3-rutinoside, and quercetin, which were mainly detected in Rural Korean Black raspberry vinegar (RKB). These metabolites contributed to the highest antioxidant activity measured in RKB among the nine vinegars. This study revealed that MS-based metabolite profiling was useful in helping to understand the metabolite differences between commercial and traditional vinegars and to evaluate the association between active compounds of vinegar and antioxidant activity.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.533-545
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• 2013

A type of Korean traditional cookies, yackwa is composed of ingredients which serve as good medicine to people. Further, it has a priceless value and possibility to be a healthy functional dessert. For this study, we developed variable yackwa, containing red-ginseng powder and green tea powder, in order to target the foreign market as well as to investigate the perception and preference of yackwa. The test sample for the control group, yackwa is made of flour, sugar, baking powder, sesame oil and alcohol. For the experimental group, yackwa contains red-ginseng and green tea powder (3, 6, 9, 12%). The investigation period was May 14th, 2013 and the total number of participants was 100. The investigation applied a consumer survey method by filling out a questionnaire while tasting 9 kinds of yackwa samples. They were used for frequency, one-way ANOVA and Pearson's correlation analysis with SPSS 19.0. In the yackwa perception survey, the result indicated that 52.0% of the customers replied 'Do not know well' and 'Do not know at all' which conveys that the perception of yackwa is very low. In contrast, the perception of the red-ginseng and green tea which are functional ingredients is high and the customers tend to prefer the taste and flavor of green tea than red-ginseng. And they prefer the yackwa containing 3% of red-ginseng and green tea powder compared to other ratio contents in the overall preference, color, taste, flavor, odor, degree of greasiness and texture. When people who have a higher perception of yackwa, they tended to prefer the color of red-ginseng yackwa and dislike the color of green tea yackwa. And the more people prefer the taste of green tea, the higher in overall preference, color, taste, flavor, and odor preference.