• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.856-862
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• 1994

In salt-preserved foods of every kinds, it was examined the growth condition of halophilic bacteria that induced a change of colour, taste, nutritive substance, a production condition of enzyme and a character of crude enzyme. Used bacteria is H. halobium a kind of extremely halophilic bacteria, and the required of optimum culture needed a quite long time of crude enzyme production is 168 hours. Optimum pH is about 7-7.5, so the traditional food of such neutrality pH as soybean paste and soy sauce particularly come into trouble because the growth can flourish in neutrality or alkaliescence, and the crude enzyme also appeared that best activation between pH 6 and pH 8. The optimum temperature is about 37$^{\circ}C$, the optimum temperature of enzyme is about 40 $^{\circ}C$ and the temperature stability is settled for 15 minutes and it is completely inactivated at 10 minutes. In the influence of each metal ion, Fe++ and Mn++ a stimulated the growth of H.halobium and the activation of enzyme, Cu++ and Zn++ were identified that made the growth and the activation of enzyme inhibit.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.696-701
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• 2013

Flounder Verasper moseri Jordan et Gilberu sikhae is one of the traditional Korean fermented food. Microbiological, chemical, and biogenic amine analyses were carried out to evaluate the quality of commercial flounder sikhae and establish standardization. The quality characteristics were analyzed in terms the salinity, volatile basic nitrogen, pH, amino-N, TBA value, biogenic amine, viable cell count, and lactic acid bacteria. Quality evaluation of commercial flounder sikhae revaled an average pH of 4.84, volatile basic nitrogen of 43.47 mg/100 g, amino-N of 213.04 mg/100 g, salinity of 5.77 %, viable cell count of $10^6-10^7CFU/g$, viable lactic acid bacteria count of $10^6-10^7CFU/g$ and biogenic amine level of 0.70-47.34 mg/kg.

• Journal of Electrochemical Science and Technology
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• v.2 no.2
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• pp.85-90
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• 2011

Active oxygen species or free radicals are considered to cause extensive oxidative damage to biological macromolecules, which brings about a variety of diseases as well as aging. Electrolyzed reduced water(ERW) has been regarded as a ideal antioxidative agent in recent years. ERW is produced by passing a diluted salt solution through an electrolytic cell, within which the anode and cathode are separated by membrane. It can be produced reactive materials in ERW near the cathode during the electrolysis of water. ERW have the following advantages over other traditional cleaning agents: effective antioxidative agent, easy preparation, inexpensive, and environmentally friendly. The main advantage of ERW is its safety and antioxidative effect. ERW with strong reducing potential can be used to remove dirt and grease from items such as cutting boards and other kitchen utensils. The primary aim of this study is the activation mechanism of oxidation reduction potentials, ion conductivity, pH, and electrochemical properties with reactive materials in ERW.

• Bulletin of the Korean Chemical Society
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• v.32 no.2
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• pp.590-594
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• 2011

An aminocarboxy aspartic acid-bonded silica (Asp-Silica) stationary phase was synthesized using L-aspartic acid as ligand and silica gel as matrix. The standard protein mixtures were separated with prepared chromatographic column. The effects of solution pH, salt concentration and metal ion on the retention of proteins were examined, and also compared with traditional iminodiacetic acid-bonded silica (IDA-Silica) column. The results show that Asp-Silica column exhibited an excellent separation performance for proteins. The retention of proteins on Asp-Silica stationary phase was consistent with electrostatic characteristic of cation-exchange. The stationary phase displayed typical metal chelate property after fixing copper ion (II) on Asp-Silica. Under competitive eluting condition, protein mixtures were effectively isolated. Asp ligand showed better ion-exchange and metal chelating properties as compared with IDA ligand.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.121-130
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• 2001

Jeung-Pyun Is a traditional fermented Korean food made with rice flour, water, sugar salt and unrefined rice wine(Tak-ju). In order to investigate how the addition of soybean and dextran have an influence on Jeung-Pyun fermentation and forming structure of Jeun-Pyun, adding soybean 20% and dextran 1%based on rice weight, we measured physicochemical properties. Also we measured dextran content of Jeung-Pyun batter according to the fermentation time and observed the inside of Jeung-Pyun by SEM in order to find out air pore condition. The dextran content of rice Jeung-Pyun and Jeung-Pyun adding soybean 20% was gradually increased as fermentation time was longer and Jeung-Pyun adding soybean 20% was higher than rice Jeung-Pyun. The specific volume of rice Jeung-Pyun and Jeung-Pyun adding soybean 20% was increased up to a fermentation time of 7~ 10 hours but it was decreased as fermentation time was longer. In the inside structure of Jeung-Pyun observed by SEM, the fermentation condition of Jeung-Pyun fermented for 3 and 7 hour was better and air pore size became larger, the number of it was decreased as fermentation time was longer. The air pore size of soybean 20% Jeung-Pyun is smaller more uniform than that of rice Jeung-Pyun. In conclusion. it can be suggested that the audition of soybean improves the quality of Jeung-Pyun and dextran has an influence on fermentation and forming structure of Jeung-Pyun.

• The Korean Journal of Community Living Science
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• v.23 no.1
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• pp.79-88
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• 2012

To evaluate the possibility of low-salinity of traditional fermented food, we investigated quality characteristic of low-salted Yacon Jangachi using soybean sauce with sugar or vinegar for 50 days. Sugar content, titration acidity, and salinity of all Yacon Jangachi was increased as storage time increased. All of the Yacon Jangachi had less than 3.0% salinity. Especially, the salinity of the Yacon Jangachi with sugar and vinegar was the lowest during storage time. The L value was decreased as storage time increased but the results of the a and b values were reversed. Cutting force was not significant among samples and storage periods. In the results of sensory evaluation, preference of all samples were increased as storage time increased. The preference of color was not significant among samples from 30 days but the taste was reversed. The preference of flavor was significant between samples in 40 days, texture was not significant during storage time. Overall preference was not significant after 30 days, which suggested that Yacon Jangachi using soybean sauce retains overall preference in steady level from 30 days. Yacon Jangachi using soybean sauce showed the highest preference when produced with sugar and vinegar.

• Korean Journal of Clinical Laboratory Science
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• v.44 no.4
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• pp.216-221
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• 2012

The fruiting body of Cordyceps is derived from the pupa or larva of insects infected by the entomopathogenic fungi Cordyceps. The fruiting body has been used as an anti-cancer and anti-inflammatory ingredient in traditional Chinese medicine. The biochemical characteristics of protease isolated from Cordyceps nutans were investigated in this study. The culturing period for production of protease by C. nutans was 10days. The acidity was pH 7.0, and the temperature was $25^{\circ}C$. The carbon and nitrogen sources for the production of the protease were glucose and yeast extract, respectively. The ratio of C/N was 2% glucose and 0.6% yeast extract. 0.06% $CuSO_4$ was used as the inorganic salt. The investigation into the acidity of the protease produced by C. nutans revealed that the optimal pH and temperature were pH 7.0 and $30^{\circ}C$. The stability of the protease was shown as pH 6.0~9.0 and $30{\sim}50^{\circ}C$. The investigation into the influence of the metal ions on the enzyme activation of C. nutans revealed that it was inhibited in $ZnSO_4$ and activated in $FeSO_4$.

• Advances in Traditional Medicine
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• v.8 no.1
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• pp.86-92
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• 2008

The aim of the study was to evaluate in vitro antioxidant and cytotoxic activities of the methanolic extracts of leaves of Solanum sisymbrifolium, Solanum anguivi multiflora, Solanum barbisetum and Solanum jasminoides. In the in vitro antioxidant screening using ABTS [2,2'-azino-bis (3-ethylbenzo-thiazoline-6-sulphonic acid) diammonium salt] method, the methanol extracts of Solanum jasminoides, Solanum barbisetum and Solanum anguivi multiflora exhibited potent antioxidant activity with $IC_{50}$ values 31.25 $\pm$ 0.35, 40.33 $\pm$ 0.57 and 54.33 $\pm$ 0.57 ${\mu}g$/ml, respectively. Solanum barbisetum also showed potent activity in DPPH [1,1-diphenyl-2-picryl hydrazyl] method with an $IC_{50}$ value of 55.33 $\pm$ 1.66 ${\mu}g/ml. In the cytotoxicity studies, the methanol extract of Solanum barbisetum exhibited moderate activity against Vero, HEp-2, HeLa and A-549 cell lines with $IC_{50}$ values in the range of 83.30 - 127.30 ${\mu}g$/ml. Solanum anguivi multiflora extract also showed moderate activity against Hep-2 cell line with $IC_{50}$ value of 80.13 ${\mu}g$/ml. Solanum barbisetum possessing both the activities requires further investigation.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1063-1071
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• 2008

Mustard Leaf Kimchi (MLK) is a traditional fermented Korean vegetable food. This study investigated the anticancer effect of partial vacuum treatment of MLK packed in glass bottles during fermentation. Prepared vacuum treated mustard leaf Kimchi (VM) and non-vacuum treated mustard leaf Kimchi (CM) were fermented at $5^{\circ}C$ for 8 weeks. The initial pH and total acidity were approximately 5.7 and, 0.36%, respectively. During fermentation, pH decreased and total acidity increased. Initial contents of reducing sugar and salt were 2.1% and were 2.7 mg/g, respectively. Reducing sugar gradually decreased during fermentation. Growth of cells from mouse cancer cell lines (L12l0 and P338D1) and human cancer cell lines (HepG2 and WiDr) were all decreased by MLK. VM and CM did not affect growth. More potent growth inhibition effects were exhibited by water versus hexane extracts of MLK, and by MLK fermented for 3 weeks versus 6 weeks. However, when applied to control NIH/3T3 cells at the same concentrations, MLK exhibited no cytotoxicity, and cell growth was unimpeded.

• The Korean Journal of Physiology and Pharmacology
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• v.19 no.3
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• pp.191-196
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• 2015

Attenuated functional exercise capacity in elderly and diseased populations is a common problem, and stems primarily from physical inactivity. Decreased function and exercise capacity can be restored by maintaining muscular strength and mass, which are key factors in an independent and healthy life. Resistance exercise has been used to prevent muscle loss and improve muscular strength and mass. However, the intensities necessary for traditional resistance training to increase muscular strength and mass may be contraindicated for some at risk populations, such as diseased populations and the elderly. Therefore, an alternative exercise modality is required. Recently, blood flow restriction (BFR) with low intensity resistance exercise (LIRE) has been used for such special populations to improve their function and exercise capacity. Although BFR+LIRE has been intensively studied for a decade, a comprehensive review detailing the effects of BFR+LIRE on both skeletal muscle and vascular function is not available. Therefore, the purpose of this review is to discuss previous studies documenting the effects of BFR+LIRE on hormonal and transcriptional factors in muscle hypertrophy and vascular function, including changes in hemodynamics, and endothelial function.