• Journal of Applied Biological Chemistry
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• v.64 no.3
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• pp.245-251
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• 2021

Codonopsis lanceolata (Deoduk) was grown in East Asia, including Korea, China, Japan, and Russia, and the roots of C. lanceolata have been used as functional foods and traditional medicine to treat symptoms of cough, bronchitis, asthma, tuberculosis, and dyspepsia. The phytochemicals of C. lanceolata have been reported such as phenylpropanoids, polyacetylenes, saponins, and flavonoids that are involved in pharmacological effects such as anti-obesity, anti-inflammation, anti-tumor, anti-oxidant, and anti-microbial activities. Selecting marker substances of the main producing area by MS-based metabolomics analysis is important to ensure the beneficial effect of C. lanceolata without side-effects because differences in cultivated areas of plants were related not only to the safety of medicinal plants but also to changes in chemical composition and biological efficacy. In our present study, ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry combined with multivariate statistical analysis was applied to recognize the main producing area of C. lanceolata in South Korea. As a result of Principal Component Analysis and loading plot analysis of three groups, Inje (Kangwon-do), Hoengseong (Kangwon-do), and Muju (Jeonlabuk-do), several secondary metabolites of C. lanceolata including tangshenoside I, lancemaside A, and lancemaside G, were suggested as potential marker substances to distinguish the place of main producing area of C. lanceolata.

• Journal of Applied Biological Chemistry
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• v.64 no.4
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• pp.383-389
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• 2021

Obesity is associated with impaired intestinal epithelial barrier function, which contribute to host systemic inflammation and metabolic dysfunction. Korean traditional foods, fiber-rich bean products, have been various biological activities in anti-inflammatory responses, but has not reported the large intestinal health. In this study, we investigated the intestinal health promoting effect of cooked soybeans (CSB) on high fat diet (HFD)-induced obesity model. SD rat were fed either a HFD or HFD supplemented with 10.6% CSB (HFD+CSB) for animal experimental period. CSB treatment significantly decreased the HFD-induced weights of body and fat. Also, CSB treatment improved HFD-reduced tight junction components (ZO-1, Claudin-1, and Occludin-1) mRNA expression in large intestine tissue. Additionally, histopathological evaluation showed that CSB treatment attenuated the HFD-increased inflammatory cells infiltration and epithelial damages in large intestine tissue. At the genus level, effects of CSB supplement not yet clear, while dietary effects showed differential abundance of several genera including Lactobacillus, Duncaniella, and Alloprevotella. NMDS analysis showed significant microbial shifts by HFD, while CSB did not shift gut microbiota. CSB increased the abundance of the genera Anaerotignum, Enterococcus, Clostridium sensu stricto, and Escherichia/Shigella by linear discriminant analysis effect size analysis, while reduced the abundance of Longicatena and Ligilactobacillus. These findings indicate that CSB supplement improves HFD-deteriorated large intestinal health by the amelioration of tight junction component, while CSB did not shift gut microbiotas.

• Korean Journal of Microbiology
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• v.55 no.2
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• pp.131-142
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• 2019

The primary objective of this study was to determine the content of biogenic amines in Korean traditional fermented soybean pastes (doenjang) and to isolate potential probiotic Bacillus sp. with the ability to inhibit biogenic amines accumulation. There were significant differences in the bacterial cell counts, pH value, titratable acidity, salinity, and biogenic amine content between the samples. Among Bacillus strains isolated from doenjang, Bacillus (B.) licheniformis DB102, B. subtilis DB203, B. stearothermophilus DB206, Bacillus sp. DB209, Bacillus sp. DB310, B. coagulans DB311, B. cereus DB313, B. amyloliquefaciens DB714, Bacillus sp. DB917, B. cereus DB 915, B. subtilis DB1020, and Bacillus sp. DB1022 were found to be able to produce biogenic amines. On the other hand, biogenic amine-degrading strains were identified as Bacillus sp. DB403, Bacillus sp. DB407, B. subtilis DB517, B. licheniformis DB612, and B. subtilis DB821. In particular, Bacillus sp. DB407 and B. subtilis DB821 showed probiotic properties including tolerance to artificial digestive juices, adherence to intestinal epithelial cells, resistance to antibiotics, and antibacterial activity against biogenic amine-producing strains. In conclusion, the two probiotic Bacillus strains may be considered as the suitable starter for manufacture of fermented soybean foods with low biogenic amines content.

• Journal of Food Hygiene and Safety
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• v.34 no.3
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• pp.277-282
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• 2019

The object of this study is to compare the performance of the 3M Molecular Detection Assay 2 (3M MDA 2) and the Korea Standard Food Codex (KSFC) Method (i.e., isolation media and real-time PCR) in detecting Salmonella Typhimurium and Listeria monocytogenes in traditional Korean foods. Yuk-hwe and Yuk-sashimi (types of raw beef dishes) were artificially inoculated with $10^0-10^4CFU/25g$ of L. monocytogenes and S. Typhimurium. Citrobacter freundii and Listeria innocua were used as competitive microflora. After enrichment, the samples were analyzed using 3M MDA 2 and real-time PCR. All samples inoculated at concentrations of $10^0-10^4CFU/25g$ without competitive microflora were positive for S. Typhimurium and L. monocytogenes, as detected by 3M MDA 2 and Korea Standard Food Codex (KFSC) Method. In addition, part of the samples were positive for the presence of C. freundii and L. innocua. The 3M MDA 2 - Salmonella and Korea Standard Food Codex (KFSC) Method showed similar detection performances in Yuk-hwe and Yuk-sashimi. The 3M MDA 2 method for Salmonella and Listeria, which is a LAMP-based technology, can be used for rapid detection of S. Typhimurium and L. monocytogenes in raw beef. LAMP bioluminescence assays provide results on the subsequent day and are simple to use compared with the Korea Standard Food Codex (KFSC) Method, particularly in terms of DNA preparation.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.508-533
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• 2019

This study investigated the Sachanbalgi, which record the royal feasts given by the royal family of the Joseon Dynasty of Korea. These records are contained within the Gungjung Balgi, which recorded the types and quantity of items used in royal court ceremonies. The Eumsikbalgi is the general name for the records of food found within this document. Using these Eumsikbalgi, and in particular the Sachanbalgi, this study investigated the food eaten and bestowed by the Joseon royal family. The Sachanbalgi describes four categories or occasions of feasts: royal birthdays, childbirth, royal weddings, and funerals. These records allow us to reconstruct who the attendees were and what the table settings and food were for instances not directly indicated in oral records, books, or other documents. The food at these Sachan (feasts) was diverse, being related to the specific event, and its contents varied based on the position of the person who was receiving the food. Usually, Bab (rice) was not found at a Sachanbalgi, and only on two occasions were meals with Bab observed. Specifically, it was served with Gwaktang (seaweed soup) at a childbirth feast. There were seven kinds of soups and stews that appeared in the Sachanbalgi: Gwaktang, Yeonpo (octopus soup), Japtang (mixed food stew), Chogyetang (chilled chicken soup), Sinseonro (royal hot pot), and Yukjang (beef and soybean paste). Nureumjeok (grilled brochette) and Saengchijeok (pheasant), and Ganjeonyueo (pan-fried cow liver fillet) and Saengseonjeonyueo (pan-fried fish fillet) were eaten. Yangjeonyueo, Haejeon, Tigakjeon (pan-fried kelp) and other dishes, known and unknown, were also recorded. Boiled meat slices appeared at high frequency (40 times) in the records; likewise, 22 kinds of rice cake and traditional sweets were frequently served at feasts. Five kinds of non-alcoholic beverages were provided. Seasonal fruits and nuts, such as fresh pear or fresh chestnut, are thought to have been served following the event. In addition, a variety of dishes including salted dry fish, boiled dish, kimchi, fruit preserved in honey, seasoned vegetables, mustard seeds, fish, porridge, fillet, steamed dishes, stir-fried dishes, vegetable wraps, fruit preserved in sugar, and jellied foods were given to guests, and noodles appear 16 times in the records. Courtiers were given Banhap, Tanghap, Myeonhap, wooden bowls, or lunchboxes. The types of food provided at royal events tracked the season. In addition, considering that for feasts food of the royal household was set out for receptions of guests, cooking instructions for the food in the lunchbox-type feasts followed the cooking instructions used in the royal kitchen at the given time. Previous studies on royal cuisine have dealt mostly with the Jineosang presented to the king, but in the Sachanbalgi, the food given by the royal family to its relatives, retainers, and attendants is recorded. The study of this document is important because it extends the knowledge regarding the food of the royal families of the Joseon Dynasty. The analysis of Sachanbalgi and the results of empirical research conducted to reconstruct the precise nature of that food will improve modern knowledge of royal cuisine.

• Journal of Nutrition and Health
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• v.53 no.6
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• pp.570-582
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• 2020

Purpose: Obesity is a risk factor for various adult diseases such as type 2 diabetes, cardio-cerebrovascular disease, and cancer. With an increasing obesity population worldwide, the prevention of obesity with natural components has emerged as an alternative health care strategy. Ramulus mori (Sangzhi, RM) is widely used as a traditional herbal medicine in East Asia. It contains various phytochemicals, including stilbenes and 2-arylbenzofurans. In this study, we compared the anti-obesity effects of RM extracts and its major stilbene components (mulberroside A [MSA] and oxyresveratrol [ORT]) in high fat diet (HFD)-fed obese mice. Methods: Five week-old, male C57BL/6J mice were grouped into 7 experimental groups: normal diet (ND), HFD, HFD + 1% RM water extracts (MW), HFD + 0.1% MSA, HFD + 1% RM ethanol extracts (ME), HFD + 0.1% ORT, and HFD + 1% Garcinia cambogia extracts (GC) as a positive control. All mice were fed experimental diet for 13 weeks. Results: Compared to the HFD group, total body weight and weekly body weight gain were significantly decreased in the ME, ORT, and GC groups. Glucose tolerance level was significantly decreased in all experimental groups, whereas plasma insulin level was decreased in MSA, ME, ORT and GC groups. Plasma glucose, triglyceride (TG), and total cholesterol levels were significantly decreased, whereas high-density lipoprotein cholesterol levels were increased in the MSA, ORT, and GC groups. Hepatic TG accumulation was also significantly decreased in the MSA, ME, ORT, and GC groups. Adipose tissue weight and size of adipocytes were significantly decreased in the MSA, ME and ORT groups, and were comparable to values obtained in the GC group. The levels of adiponectin and SREBP1c mRNA expressions were increased in the ORT and GC groups. Conclusion: These results indicate that ME, ORT and MSA exert significant anti-obesity effect, and have the potential to be developed as a weight control ingredient of functional foods.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.4
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• pp.403-413
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• 2020

While searching for useful microorganisms, Saccharomycopsis fibuligera which can be used as cosmetic materials were divided from Jeju island's traditional fermented foods. In this study, blackcurrant extract which contains a large amount of anthocyanin glycosides was fermented with S. fibuligera. HPLC analysis was performed to analyze the components of blackcurrant extract (BE) and fermented blackcurrant fruit extract (FBE). As a result, bio-conversion of delphinidin and cyanidin were able to be identified. In order to verify the anti-oxidant effect of BE and FBE, we investigated radical scavenging ability with DPPH and ABTS. In addition, to confirm anti-inflammatory effect, we investigated inhibition effect of nitric oxide (NO) production on lipopolysaccharide (LPS) - stimulated RAW264.7 macrophages, and inhibition effect of the expression of inflammatory-related proteins (iNOS, COX-2) by western blot analysis. As a result, as FBE has anti-oxidant and anti-inflammatory effects, we suggest that it might be used as an active ingredient for cosmetics.

• Analytical Science and Technology
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• v.33 no.6
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• pp.262-273
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• 2020

A fluorine content analysis method for krill oils, which is a representative oil formulation in foods, was developed in compliance with the Korea Food and Drug Ministry's "Guidelines for Validation of Testing Methods Related to Food". Using this method for krill oils, the presence of impurities was evaluated via combustion-ion chromatography (C-IC). A review of published technical data on fluorine in krill oils showed that while the traditional wet potentiometric method was typically used, it was not reliable. Moreover, there was no food testing/analysis laboratory in Korea to perform a fluorine test analysis on such an oil matrix. Therefore, we identified halogen (fluorine) tests, developed to national and international standards, and developed a test method suitable for krill oils by selecting a C-IC method that is sufficiently applicable to the oil matrix. Based on the characteristics of the oil matrix, the optimal test method was established through various experiments by reviewing the concerns related to loss and interference in the preparation and introduction of samples. The fluorine content test was carried out on 11 krill oil products that were purchased online. Most products (with the exception of only one) were found to contain less than the reporting limit obtained by the test method. Furthermore, after additional testing, a high fluorine content of approximately 2,000 ~ 3,000 mg/kg was detected on the krill surface, although the concentration varied depending on the area of the krill. A comparison with samples from two ISO/IEC 17025 testing laboratories confirmed that there was no significant difference in the statistical analysis results obtained by ANOVA among the three laboratories. A testing guide for fluorine content analysis was completed.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.279-285
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• 2009

Kimchi and soup/stew samples were collected from Korean restaurants in the Jeonju area and their salinity levels were analysed. Restaurant owners were also surveyed to assess their salt acceptability and attitudes. The average salinity of the Kimchi samples was 2.0${\pm}$0.4% and that of the soup/stew samples was 1.0${\pm}$0.3%. The average salinity of the soup samples was 0.9${\pm}$0.2% and that of the stew samples was 1.1${\pm}$0.3%, and the average salinity of the stews was significantly higher than that of the soups (p<0.001). The average salinity of bean-paste soups was 0.9${\pm}$0.2% and that of clear soups was 0.8${\pm}$0.2%, in which the average salinity of the bean-paste soups was significantly higher than that of the clear soups (p<0.05). When asked about the saltiness of their side dishes, soups/stews, and Kimchi, the largest number of owners answered 'ordinary'. About 50.4% of the owners also answered 'ordinary' for their salt acceptability, and 59.8% answered that their customers have 'ordinary' salt acceptability. However, a significantly higher ratio of owners in the group whose Kimchi samples had low salinity answered that their customers' salt acceptability was for 'flat' foods as compared to the group whose Kimchi was of high salinity (p<0.05). About 45.7% of the owners answered that 'they participated in controlling the saltiness of all their dishes', and 40.2% answered that 'they considered the traditional saltiness of their menu items as more important than the saltiness acceptability of their customers.' Also, 82.7% of the owners answered 'they made the Kimchi themselves.' The types of frequently served soup were clear soup, such as bean-sprout soup and seaweed soup, followed by bean-paste soup and thick beef soup, in order. The types of frequently served stews were Gochujang stew with frozen pollack or croaker, bean-paste stew, and clear stew.

• Therapeutic Science for Rehabilitation
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• v.12 no.4
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• pp.135-151
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• 2023

Objective : This study was conducted to confirm the effect of the oral motor facilitation technique (OMFT) on oral motor function in stroke patients. Methods : This study was conducted on 72 stroke patients with dysphagia were included. Thirty-six patients were randomly assigned to the experimental and control groups were randomly classified into 36 patients each using a random table, and a two-group pre-post test was designed. The experimental group underwent OMFT, and the control group underwent traditional dysphagia therapy for 30 min, once a day, 5 times a week for 4 weeks, for a total of 20 sessions. The Comprehensive Orofacial Function Scale (COFFS) was used to evaluate oral motor function. Repeated-measures analysis of variance (ANOVA) was performed to confirm the effect of the period, and an independent t-test was performed to analyze the difference in change between the two groups. Results : Total COFFS scores improved in both groups. The experimental group showed significant changes in mandibular and lip movements, cheek blows, and tongue movements. In addition, there were significant differences depending on the intervention period in terms of masticatory distribution, food spillage, swallowing of solid and liquid foods, and voice changes. There were significant differences in the mandibular opening and closing categories between the two groups. Conclusion : OMFT is effective in improving oral motor function in stroke patients with dysphagia and can be used as basic evidence in clinical practice.