• Journal of Life Science
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• v.20 no.1
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• pp.49-54
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• 2010

The purpose of this study is to examine the effect of Prunus mume supplementation on changes of energy substrate (glucose, FFA) and fatigue factors (lactate, ammonia, phosphorous) in the performance of exercise. The subjects of this study were 15 male university students. The exercise test was performed for 30 minutes at 75% $VO_2max$ on the treadmill and conducted both before and after administering Prunus mume for 6 weeks. Through Prunus mume supplementation, the accumulation of such fatigue factors as lactate, ammonia, and phosphorous along with concentration of glucuse decreased, but the concentration of FFA increased. From the study, it can be seen that Prunus mume plays a positive role for the use of energy substrates and accumulated fatigue factors.

• Journal of Life Science
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• v.24 no.1
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• pp.67-73
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• 2014

This study was conducted to investigate the effects of supplementation with Opuntia humifusa on the expression of peroxisome proliferator-activated receptor-delta (PPAR-${\delta}$), peroxisome proliferator-activated receptor-gamma (PPAR-${\gamma}$) and peroxisome proliferator-activated receptor gamma coactivator-1alpha (PGC-$1{\alpha}$) in the skeletal muscle of rats fed a high-fat diet. Sixteen Sprague-Dawley male rats at 6 weeks of age were randomly divided into 2 groups: a control diet group (CG, n=8) and an experimental diet group (EG, n=8). The rats were fed a high-fat diet (CG) or a high-fat diet supplemented with 5% O. humifusa (EG) for 8 weeks. The results showed that the abdominal fat pad and epididymal fat pad weights were significantly lower in the EG than in the CG (p<0.01). In the blood, serum glucose, triglycerides, and total cholesterol in the EG group were lower than in the CG (p<0.01). The expression of PPAR-${\gamma}$ and PGC-$1{\alpha}$ protein in the skeletal muscle of the EG was increased compared with that of the CG (p<0.05). These results indicate that 8 weeks of O. humifusa supplementation lowers serum glucose and triglyceride levels and suppresses weight gain by reducing fat weight through an increase in the expression of PPAR-${\gamma}$ and PGC-$1{\alpha}$ in the muscle tissue of rats.

• Journal of the Institute of Convergence Signal Processing
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• v.11 no.2
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• pp.177-182
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• 2010

The flow of a universal system-level design methodology consists of system specification, system-level hardware/software partitioning, co-design, co-verification using virtual or physical prototype, and system integration. In the developing process of a hardware component in system, the design phase has been regarded as a phase consuming lots of time and cost. However, the verification phase in which functionality of the designed component is verified has recently been considered as a much important phase. In this paper, the implementation of a verification environment which is based on SystemC infrastructure and verifies the functionality of a hardware component is described. The proposed verification system uses SystemC user-defined channel as communication interface between variables of SystemC module and registers of Verilog module. The functional verification of an UART is performed on the proposed verification system. SystemC provides class library for hardware modeling and has an advantage of being able to design a system consisting hardware and software in higher abstraction level than register transfer level. Source codes of SystemC modules are reusable with a minor adaptation on verifying functionality of another hardware component.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.213-219
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• 2002

This study was investigated cooking conditions of cooked milled rice added 5%, 7%, 9% and 11% ratios of waxy black and glutinous rices. The L value (lightness) of cooked milled rice added waxy black and glutionus rices were decreased according to increase added ratios, the a value (redness) of waxy black rice was decreased and b value (yellowness) of glutinous rice was increased while waxy black rice was decreased. In case of cooked milled rice added 9% glutinous rice, it was showed the highest values for springiness, cohesiveness, chewiness, adhesiveness and adhesiveness/hardness ratio except gumminess and hardness and all parameters of waxy black rice in texture analyser was showed the highest values at 9%, but the other parameters except cohesiveness were no significant difference at p<0.05 level. In sensory evaluation, the cooked milled rice added 9% glutinous rice was showed the highest values for flavor, clumpiness and taste and 11% glutinous rice was showed the highest values for color, glossiness, cohesiveness, hardness, adhesiveness and acceptability. Also the cooked milled rice added 9% waxy black rice was showed the highest values for cohesiveness, taste and acceptability and 11% waxy black rice was showed the highest values for flavor, color, glossiness, clumpiness, hardness and adhesiveness. Correlations between sensory parameters of cooked milled rice added waxy black rice and glutinous rice were found a significant relationship between taste and acceptability and the correlation coefficients of cooked milled rice added waxy black rice and glutinous rice were r=0.7153 and r=0.5760, respectively.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.180-185
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• 2002

Volatile flavor components in three pear varieties (Pyrus pyriforia N.) of traditional cultivar, Bongri, Hwangsilri and Yongmokri, were collected by SDE method using the mixture of n-pentane and diethylether as an extract solvent and were identified by GC/MS. Among 97 compounds identified from all varieties, there were 72, 58 and 66 components in Bongri, Hwangsilri and Yongmokri, respectively. Ethyl acetate was the dominant constituent in all cultivars and also volatile profiles contained large quantity of ethanol and acetic acid. Butyl acetate identified as a main component in Bongri was not found in other pears, but in Hwangrilri and Yongmokri only 4 to 5 esters played important role in total volatile flavor composition. The volatile profiles of these three varieties were characterized by compounds in group of aldehydes, esters, alcohols, acids and ketones. As classified by functional group of separated and identified components, esters and alcohols in Bongri, alcohols in Hwangsilri, and esters in Yongmokri were roled as the title in composition of volatile flavor components. Although small amount, Yongmokri had the highest rate of volatile production at 6.552 mg/kg of pear while Hwangsilri produced the lowest at 4.175 mg/kg of pear.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.308-313
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• 1999

Total polar lipid produced from the soybean oil and lard by heating with different surface area at $185^{\circ}C$ were measured by silica gel column chromatography. Further, the polar lipid was fractionated by high performance size exclusion chromatography-evaporative light scattering detector (HPSEC-ELSD). The HPSEC system was composed of two GPC columns $(100\;{\AA}\;and\;500\;{\AA})$ and a THF mobile phase. With this system it was possible to fractionate into the free fatty acid, diglyceride, triglyceride monomer, triglyceride dimer and triglyceride polymers. The triglyceride monomer, triglyceride dimer and triglyceride polymers significantly increased as the heating time and surface area increased. But diglyceride and free fatty acid did not increased as the heating time and surface area increased. Triglyceride polymer (r>0.93), triglyceride dimer (r>0.97), triglyceride monomer (r>0.95) showed a high correlation with polar lipid content. On the other hand, diglyceride (r<0.68) and free fatty acid (r<0.76) were not significantly correlated with the polar lipid content. These results indicated that a major oxidative components formed during thermal oxidation were triglyceride polymers and triglyceride dimer and triglyceride monomer.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.488-494
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• 1999

Changes of lactic acid bacteria and fermentation patterns were investigated during fermentation of Green Onion Kimchi and Chinese Cabbage Kimchi at 10 and $20^{\circ}C$. Fermentation of Green Onion Kimchi proceeded more slowly than Chinese Cabbage Kimchi in point of changes of pH, total acidity and total viable cell number. Maximum number of total viable cell, Leuconostoc, and Lactobacillus in Green Onion Kimchi were smaller than in Chinese Cabbage Kimchi. And these differences were larger in fermentation at $10^{\circ}C$. Total sugar content of Green Onion Kimchi was higher than Chinese Cabbage Kimchi not only at the beginning of fermentation but also at the end of fermentation. Therefore, the reason for the slow fermentation of Green Onion Kimchi was not low sugar content. Major lactic acid bacteria of properly fermented Green Onion Kimchi were identified as Lactobacillus plantarum and Leuconostoc mesenteroides which had been reported to be major lactic acid bacteria isolated from Chinese Cabbage Kimchi.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.531-537
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• 2000

The simple microgel electrophoresis of single cells, a 'comet assay', on fruit seeds enabled the rapid identification of irradiated fruits by comparing the intact non-irradiated cells and the damaged cells of irradiated fruits. Grapes and plums were irradiated with 0.1, 0.5, 0.7, 1.0 kGy and strawberries, peaches, apples, and nectarines were irradiated with only 1.0 kGy. Seeds were isolated, crushed, and the suspended cells were embedded in an agarose layer. After lysis of the cells, they were subjected to microgel electrophoresis for 2 minutes, and then stained. The DNA radiation-induced fragmentation of all the fruits stretched and migrated out of the cells forming a tail toward the anode giving the appearance of a comet, while the undamaged cells appeared as intact nuclei without tails. Grape and plum seeds irradiated at 0.5 kGy and higher showed significant increases in tail length. With increasing the irradiation doses, longer extention of the DNA from the nucleus toward the anode was observed. Strawberry, peach, apple, and nectarine seeds irradiated with 1.0 kGy also showed the longer tails than non-irradiated ones. DNA comet assay as a rapid and inexpensive screening technique could be an officially validated method for the detection of irradiated fruits.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.849-855
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• 2003

The extrusion effects on solubilization of brown rice, glutinous rice, barley and job's tear were investigated in comparison with raw and roasted whole grains. Whole grains were extruded under 13 different operating conditions, where the process variables were controlled in the following ranges: screw speed, $200{\sim}300$ rpm; temperature, $110{\sim}130^{\circ}C$; moisture, $15{\sim}25%$. Solubilization effects of whole grains by extrusion were characterized in terms of water solubility index (WSI), viscosity, dispersibility and dietary fiber in comparison with those of raw and roasted grains. WSI of whole grains significantly increased by extrusion, especially WSI of glutinous rice containing abundant amylopectin increased twice than WSI of brown rice. The content of soluble dietary fiber was increased due to extrusion treatment, while insoluble dietary fiber decreased concomitantly and the content of total dietary fiber was not nearly changed. Extrusion improved the dispersibility and swelling effects in comparison with that of raw and roasting grains.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.252-261
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• 1983

Isopropyl alcohol extracted filefish protein concentrate (FPC) and NaOH hydrolyzed filefish protein isolate (FPI) were used for the investigation on the effect of processing conditions on the molecular distribution and functional properties. The molecular distribution of FPC on polyacrylamide gel showed a resemblance to that of fish muscle, but that of alkaline hydrolyzed FPI showed the severe degradation of protein. The content of several amino acids in FPI were lower than those of FPC. The pepsin digestibility of the FPC dried at high temperature was relatively high. FPC didn't exhibit a significant difference in nitrogen solubility at the pH range of 3.0-9.0, while FPI showed a wide difference with the pH change. FPI was more suspensible and rehydrated in water than FPC. Although the aeration capacity of FPI was very low, foam viscosity was higher than that of FPC. In contrast with aeration capacity, FPI presented higher emulsion capacity and lower emulsion viscosity than FPC. The size of fat globule in the emulsion of FPC was larger than that of FPI. In general, most functional properties decreased with the increment in drying temperature, except water holding capacity.