• Journal of Sasang Constitutional Medicine
• /
• v.27 no.1
• /
• pp.171-177
• /
• 2015

Objectives The purpose of this study is to give an account of the effects of the Traditional Korean herbal medicine therapy which is based on the Sasang constitutional medicine on psoriasis Methods We diagnosed her as Soyangin(少陽人) based on her nature and emotion, physical chracteristics, symptoms. We thought Leaky Gut Syndrome is related to Soyangin Food Stagnation, stuffiness and fullness(食滯痞滿). So we applied Dokhwaljihwang-tang(獨活地黃湯) which is used to Soyangin Food Stagnation, stuffiness and fullness because her symptoms recurred as a result of Food Stagnation(食滯) after eating meat. The improvement of the skin condition was observed by Psoriasis Area and Severity Index (PASI) score Results Psoriasis patient who was treated with Soyangin Dokhwaljihwang-tang showed improvement in Psoriasis symptom. This case study describes the effectivenss on psoriasis symptoms by using Soyangin Dokhwaljihwang-tang. Conclusions The PASI score of the patient reduced from 10.8 to 1.2 after three months of treatment. According to the result, we concluded that Dokhwaljihwang-tang had a good effect on psoriasis.

• Parasites, Hosts and Diseases
• /
• v.54 no.5
• /
• pp.617-623
• /
• 2016

An excavation of the Vesakoyakha II-IV and Nyamboyto I burial grounds was conducted during the 2014 field season, and soil samples from intact burials dating from the 19th and 20th centuries, respectively, were analyzed to determine interactions between parasites and host/vectors. Considering the discovery of Diphyllobothrium sp. and Taenia sp. eggs in soil samples from the pelvic region, diphyllobothriasis was the most frequent helminthic infection among the Taz Nenets. The Nyamboyto Nenets mainly consumed uncooked fish, while the Vesakoyakha Nenets had a bigger variety in food choices, including reindeer meat. Nenets children were given raw fish from early childhood. The paleoparasitological results corroborate rare ethnographic records about the consumption of uncooked reindeer cerebrum which led to beef tapeworm helminthiases. This is the first parasitological report of helminthic diseases among the Taz Nenets, and, as such, it provides insight into their subsistence activities and food patterns and broadens our understanding of their health condition.

• The Korean Journal of Food & Health Convergence
• /
• v.6 no.6
• /
• pp.9-15
• /
• 2020

In this study, we want to investigate the nutrition knowledge, eating habits, and food intake patterns of adults who have a strong preference for sugary snacks or sugary drinks. In this study, 83 students, or 33.1% of the 267 adults, were found to belong to the sugary food group, and the results of the survey were as follows. In terms of the level of eating habits, both male and female adults see significant differences among the groups. In the question of the regularity of the three meals, the quality of breakfast, the balance of meals, the level of consumption of green vegetables, meat, fish and milk, the number of sugars was low, and the number of sugars, instant foods, ham and sausages was high. In terms of nutritional knowledge, both male and female adults had a low number of sugary foods, and there were significant differences among the groups. In terms of the frequency of food intake, the frequency of eating rice and mixed grain rice was low, and the frequency of eating ramen and bread was high.

• Food Science of Animal Resources
• /
• v.41 no.1
• /
• pp.8-15
• /
• 2021

Vegetarians have claimed and actively promoted the advantages of plant-based alternative milks as the best option for human nutrition and health, compared to the natural dairy milk. However, numerous scientific evidences and reports have demonstrated that the natural milk possesses more beneficial nutrients and bioactive components than artificially manufactured plant-derived milks. The biochemical and nutritional advantages and functionalities of natural dairy milk cannot be replaced by man-made or crafted plant-based beverage products. On the other hand, the tremendous increase in production and consumption of the plant-based alternative milks in recent years has led a serious business downturn in traditional roles and stability of the dairy industry, especially in the major dairy producing Western countries. Although plant-based milk alternatives may have some benefits on nutrition and health of certain consumers, the plant-derived alternative milks may not overshadow the true values of natural milk. Milk is not a high fat and high cholesterol food as animal meat products. Unlike plant-based alternative milks, natural milk contains many bioactive as well as antiappetizing peptides, which can reduce body weight. It has proven that taking low-fat, cultured and lactase treated milk and dairy products with other diversified nutritionally balanced diets have been shown to be healthier dietary option than plant-based milk/foods alone.

• Journal of the Korean Society of Food Culture
• /
• v.35 no.6
• /
• pp.569-576
• /
• 2020

Chungyuk-jang is one of korean traditional soy food made by boiling with meat, seafood and soybean which is fermented after roasting. To investigate the difference in the physicochemical characteristics of the Chungyuk-jang fermented with roasted soybean in different conditions, Chungyuk-jang was made from soybean roasted on the three condition, 140℃ for 21 min (CY140), 180℃ 9.5 min (CY180), 220℃ 6 min (CY220) which was decided by pre-test and compared to one made without roasting (CY0). The moisture of Chungyuk-jang was 79.98~81.87% and pH was 6.15~6.25. The lightness and yellowness of CY0 was higher than Chungyuk-jang made of roasted bean whereas redness and brown pigment was the highest on CY220. The contents of free sugar of CY140 was the highest among the treatment. The contents of amino-N of Chungyuk-jang (CY140, CY190, CY220) was higher significantly than CY0. The contents of total free amino acid and glutamic acid was highest on fermented soybean roasted for 140℃, 21 min (CY140) and followed by fermented soybean roasted on 180℃ 9.5 min (CY180), 220℃ 6 min (CY220) and CY0 (without roasting).

• Journal of Animal Reproduction and Biotechnology
• /
• v.38 no.4
• /
• pp.247-253
• /
• 2023

Revolutionary advancements, such as the reduction in DNA sequencing costs and genome editing, have transformed biotechnology, fostering progress in manipulating biomolecules, engineering cells, and computational biology. Agriculture and food production have significantly benefited from tools like high-throughput microarrays, accelerating the selection of desired traits. Genetic engineering, especially utilizing genome editing, facilitates precise alterations in plants and animals, harnessing microbiomes and fostering lab-grown meat production to alleviate environmental pressures. The emergence of new biotechnologies, notably genome editing, underscores the necessity for regulatory frameworks governing LM (living modified) organisms. Global regulations overseeing genetically engineered or genome-edited (GE) organisms, encompassing animals, exhibit considerable diversity. Nonetheless, prevailing international regulatory trends typically exclude genomeedited plants and animals, employing novel biotechnological techniques, from GMO/ LMO classification if they lack foreign genes and originate through natural mutations or traditional breeding programs. This comprehensive review scrutinizes ongoing risk and safety assessment cases, such as genome-edited beef cattle and fish in the USA and Japan. Furthermore, it investigates the limitations of existing regulations related to genome editing in Korea and evaluates newly proposed legislation, offering insights into the future trajectory of regulatory frameworks.

• Journal of Microbiology and Biotechnology
• /
• v.34 no.2
• /
• pp.349-357
• /
• 2024

Foodborne pathogens, like Listeria monocytogenes, continue to inflict substantial financial losses on the food industry. Various methods for detecting Listeria in food have been developed and numerous studies have been conducted to compare the different methods. But, in recent years, new Listeria species have been identified, and currently the genus comprises 26 species. Therefore, it would be a more accurate approach to re-evaluate existing detection methods by considering new species. The present investigation involved the analysis of 42 ready-to-eat (RTE) foods, encompassing a variety of food categories, such as mezes, salads, dairy products, and meat products, with the aim of ascertaining the presence of Listeria. Among the traditional culture-dependent reference methods, the ISO 11290 method was preferred. The process of strain identification was conducted with the API Identification System. Furthermore, to ascertain the existence of L. monocytogenes and Listeria spp., the samples underwent additional analysis employing the VIDAS Immunoassay System, ELISA, and RT-PCR methodologies. Thus, four alternative approaches were employed in this study to compare not only the different methods used to determine Listeria while taking into account the newly identified Listeria species, but also to assess the compliance of retail RTE food items with microbiological criteria pertaining to the genus Listeria. Based on the conducted analyses, L. monocytogenes was conclusively determined to be present in one sample. The presence of Listeria spp. was detected in 30.9% of the samples, specifically in Turkish cig kofte, sliced salami, and salads.

• Journal of Animal Science and Technology
• /
• v.47 no.4
• /
• pp.679-690
• /
• 2005

This study was carried out to evaluate the quality characteristics of aerobic packed pork during storage after fermentation with soy sauce, red pepper and soybean paste seasonings. The ham of pork were cut to cube($7{\time}10{\time}2$cm) and Korea traditional seasonings such as soy sauce(T1), red pepper paste(T2), soybean paste(T3) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned sample were fermented by fill into plastic box at $1{\pm}1^{\circ}C$ for 10 days. And then, the fermented meat from each pack was aerobic packed and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but were significantly(P<0.05) higher at 14 and 28 days of storage. The water-holding capacity of T1were significantly(P<0.05) higher compared to T2 and T3 at 1 and 28 days of storage. The shear force of T3 were significantly(P<0.05) lower compared to T1 during storage. The surface meat L* values of T3 were significantly(P<0.05) higher than those of T1 and T2, but a* and b* values of T2 were significantly(P<0.05) higher. The volatile basic nitrogen(VBN) of T3 were significantly(P<0.05) lower compared to T2 at 1 and 14 days of storage, but T1 were significantly(P<0.05) lower at 28 days of storage. The thiobarbituric acid reactive substances(TBARS) of T3 were significantly(P<0.05) lower compared to T1 and T2. The total plate counts of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but T2 were significantly(P<0.05) lower at 14 and 28 days of storage. The Escherichia coli of T1 and T3 were significantly(P<0.05) lower compared to T2 at 1 day of storage. The Lactobacilli spp. of T2 were significantly(P<0.05) lower compared to T1 and T3.

• Food Science of Animal Resources
• /
• v.26 no.1
• /
• pp.85-91
• /
• 2006

This study was investigated the effect of aging at low temperature of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube ($5{\times}15{\times}5\;cm$) and porks were seasoned with Korean tradition sauce such as soy sauce base (T1), red pepper sauce base (T2), and soybean sauce base (T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at $1{\pm}1^{\circ}C$ during 28 days. Surface meat color of seasoned pork was affected by the kind of sauces. Lightness of seasoned pork with soy sauce was decreased with increased in periods while red pepper sauce made it more red and soybean sauce produced a light seasoned pork, Lightness of inner meat color of seasoned pork was decreased with increased aging periods, and seasoned pork with soy sauce was lower compared to other treatments. TBARS of seasoned pork with soy sauce was lower compared to other treatments, and increased TBARS in all treatments with aging period. Total plate counts were increased with aging period, and those of seasoned pork with soy sauce were lower compared to other treatments. The microbial counts of Escherichia coli levels in all treatments was higher at the first day of aging periods. However Escherichia coli levels were decreased with increasing the aging period. Lactobacilli spp. of seasoned pork with soy sauce was not increased during aging periods, whereas other treatments were increased with aging period increased.

• Journal of Food Hygiene and Safety
• /
• v.27 no.1
• /
• pp.103-107
• /
• 2012

We compared between an automated most-probable-number technique $TEMPO^{(R)}$TVC and traditional plating methods $Petrifilm^{TM}$ for estimating populations of total aerobic bacteria in various livestock products. 257 samples randomly selected in local retail stores and 87 samples inoculated with $E.$ $coli$ ATCC 25922, $Staphylococcus$ $aureus$ ATCC 12868 were tested in this study. The degree of agreement was estimated according to the CCFRA (Campden and Chorleywood Food Research Association Group) Guideline 29 and the agreement indicates the difference of two kinds methods is lower than 1 log base 10($log_{10}$). The samples of hams, jerky products, ground meat products, milks, ice creams, infant formulas, and egg heat formed products were showed above 95% in the agreement of methods. In contrast, proportion of agreement on meat extract products, cheeses and sausages were 93.1%, 92.1%, 89.1%, respectively. One press ham and five sausages containing spice and seasoning, two pork cutlets containing spice and bread crumbs, two meat extract product and two natural cheeses and one processing cheese with a high fat content, and one ice cream containing chocolate of all samples showed the discrepancy. Our result suggest that $TEMPO^{(R)}$TVC system is efficient to analyses total aerobic bacteria to compare manual method in time-consuming and laborious process except livestock products having limit of detection.