• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1648-1657
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• 2014

In this study, the hepatic lipid-lowering effects and related mechanism of action of sujeonggwa were examined in hypercholesterolemia-induced apoprotein E knockout (apo E ko) mice. Sujeonggwa drink was prepared with cinnamon, ginger, and sugar by modifying the traditional recipe of sujeonggwa. Sugar was partially substituted with either stevia or short chain fructooligosaccharide (scFOS) in order to reduce the calorie content of sujeonggwa, which was measured by descriptive analysis. Apo E ko mice (n=42) were induced to have hypercholesterolemia (plasma total cholesterol concentration >1,000 mg/dL) by administration of a high cholesterol diet for 4 weeks, followed by division into six groups. Experimental groups were orally administered water as a vehicle (normal group), sugar solution (control group), commercially available 'V' sujeonggwa drink (positive control group), or three different types of sujeonggwa drinks (S-sugar, S-stevia, and S-scFOS group) for 6 weeks while high cholesterol diet was provided to all animals. Compared to the control group, concentrations of hepatic triglycerides, total cholesterol, thiobarbituric acid reactive substances, and reactive oxygen species in S-sugar, S-stevia, S-scFOS were significantly reduced (P<0.05), indicating that sujeonggwa had inhibitory effects on hepatic lipid accumulation. Protein expression levels of fatty acid synthase (FAS) and its transcription factor, sterol regulatory element-binding protein (SREBP)-1 responsible for triglyceride synthesis, as well as 3-hydroxy-3-methylglutaryl-CoA reductase (HMGCR) and its transcription factor, SREBP-2 responsible for cholesterol synthesis, were also reduced in S-sugar, S-stevia, and S-scFOS groups (P<0.05). These benefits of sujeonggwa were even greater in S-stevia and S-scFOS compared to S-sugar. The beneficial effects of S-stevia on regulation of hepatic lipid metabolism were slightly greater than those of S-scFOS although the differences were not significant. In conclusion, sujeonggwa drinks, especially functional sujeonggwa drinks in which sugar was partially substituted with stevia or scFOS, inhibited hepatic lipid accumulation via suppressing FAS and HMGCR protein expression through down-regulation of SREBP-1 and 2.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1848-1856
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• 2013

This study is designed to examine the change in physical properties of extruded brown rice-vegetable mix at different temperatures and $CO_2$ gas injections. Moisture content and screw speed were fixed to 27% and 100 rpm respectively. Die temperatures and $CO_2$ gas injections were adjusted to 60, 80, $100^{\circ}C$ and 0, 150 mL/min, respectively. The ratio of ${\alpha}$-brown rice, brown rice and sugars (oligosaccharides and palatinose) was fixed to 25, 50 and 16%, respectively. Green tea, tomato and pumpkin powder were blended individually at 9%. Specific mechanical energy (SME) input decreased as die temperature for each vegetable addition increased. All extrudates decreased in density and breaking strength, but increased in specific length and water soluble index as $CO_2$ gas injection increased. Elastic modulus decreased as the die temperature and $CO_2$ gas injection increased. Extruded green tea mix with $CO_2$ gas injection at 150 mL/min was larger pore size and higher amount of pore than the tomato and pumpkin extrudates with $CO_2$ gas injection. Cold extrusion with $CO_2$ gas injection at $60^{\circ}C$ die temperature could be applicable for making Saengsik (uncooked food).

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1829-1836
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• 2013

This study is carried out to investigate the physicochemical characteristics, microbial population, and sensory characteristics during fermentation of Korean traditional rice wine with addition of glutinous rice. The fed-batch fermentation of rice was performed by Nuruk and yeast for 10 days at $28^{\circ}C$ in a water bath. The four fermentation batches included 0, 10, 15 and 20% of glutinous rice based on the total rice contents. The growth of total viable cells, lactic acid bacteria (LAB), and yeasts were similar among the four batches during the fermentation period. The population for total viable cells and LAB were increased for the first 3 days, and decreased slowly until 10 days. The number of yeast cells was rapidly decreased after day 6, when the alcohol content reached about 15% for all the fermentation batches. Physicochemical characteristics, such as pH, total acidity, and reducing sugars, were not different with the increase of additional glutinous rice contents. The ethanol production was higher in Korean traditional rice wine from non-glutinous rice (17.1%) than ones from glutinous rice (15.8~16.7%). For the sensory evaluations, Korean traditional rice wine with 15% glutinous rice was highly preferred due to the highest sweetness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2019-2027
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• 2013

In this study, we tried to develop a coating agent for the fresh-cut fruits used in cakes. First, the coating agent mixing ratios of sugar, pectin, sodium alginate, carrageenan, xanthan gum, vitamin C, and purified water were selected to be 55, 2, 2, 0.04, 0.1, 0.05, and 40.81% (w/w), respectively. In a freeze-thaw stability of the coating agent, the viscosity remained constant for 3 cycles of freezing and thawing repetition process, but showed a slightly decreasing trend in the 4th repetition process (P<0.05). On the other hand, the sugar content, pH, and chromaticity remained constant even in the 4th repetition process. Pineapple coated with the coating agent had smaller weight loss, hardness changes, and total bacteria distribution compared to the uncoated pineapple (P<0.05). In the chromaticity, both of the two pineapples experienced browning with increasing storage duration, as L value decreases and b value increases. However, when the color difference was compared, the progress of browning for the uncoated pineapple was faster than the coated pineapple. Also, the progress of browning at $4^{\circ}C$ was found to be slower than the progress of browning at $25^{\circ}C$. Therefore, the storage stability of the fresh-cut fruits could be improved by coating the fresh-cut fruits for cakes with the coating agent and storing at a low temperature, which would contribute to extending the shelf-life of cakes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.17-25
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• 2013

This study was performed to investigate the effects of the hot water extract of red garlic (RG) and RG-composites on fecal lipid levels and hepatic antioxidant enzyme activity in rats fed a high fat-cholesterol diet. Three different types of RG-composites prepared: RG and green tea (RGT), RG and dietary fiber (RGF), and RG, green tea, and dietary fiber (RGTF). Rats were divided into six groups: the control, the group fed a high fat-cholesterol diet (HFC), the RG-supplemented group (HRG), the RGT supplemented group (HRGT), the RGF supplemented group (HRGF), and the RGTF supplemented with HFC group (HRGTF). The antioxidant activity of these composites was tested, in vitro. The DPPH radical scavenging activity was higher RGT and RGTF than RG. ABTs radical scavenging activity of RGT was similar to RGTF. Their activities were significantly higher than RG. The reducing power was similar to their radical scavenging activities. Total lipid levels in the liver and triglyceride levels in the heart were lower in the groups fed RG-composites than the HRG group. Fecal total lipid level was higher in the HRGF and HRGTF groups than the HRG group after 4 weeks diet supplementation during 4 weeks. Lipid peroxide content was reduced to anywhere between 6.2% and 12.1% in the groups fed RG-composites, compared to the HFC group. Antioxidant activity was significantly higher in the groups fed RG-composites than the HFC group. Hepatic SOD activity was higher in the groups fed RG-composites than the HRG group. The HRGT group in catalase activity, and the HRGT and HRGTF groups in GSH-px activity were increased significantly compared to the HFC group. Hepatic UDPGT activity was increased significantly in the HRGT and HRGTF groups to the HFC group, as well. These results indicate that antioxidant activities of the RG-composites were related to the decrease of lipid levels by increasing the fecal excretion and enhancement of hepatic antioxidant enzyme activity in rats fed a high fat-cholesterol diet.

• The Journal of Engineering Geology
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• v.22 no.1
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• pp.123-134
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• 2012

Hydrochemical analyses, carbon isotopic (${\delta}^{13}C_{DIC}$) analyses, and noble gas isotopic ($^3He/^4He$ and $^4He/^{20}Ne$) analyses of the Dalki carbonate waters in the Chungsong area were carried out to elucidate their hydrochemical composition and to determine the source of $CO_2$ gas and noble gases. The carbonate waters have a pH of between 5.93 and 6.33, and an electrical conductivity 1950 to $3030{\mu}S/cm$. The chemical composition of all carbonate waters was Ca(Mg)-$HCO_3$, with a high Na content. The contents of Fe, Mn, and As in some carbonate waters exceed the limit stipulated for drinking water. The concentrations of major ions are slightly higher than those reported previously. The ${\delta}^{13}C_{DIC}$ values range from -6.70‰ to -4.47‰, indicating that the carbon originated from a deep-seated source. The $^3He/^4He$ and $^4He/^{20}Ne$ ratios vary from $7.67{\times}10^{-6}$ to $8.38{\times}10^{-6}$ and from 21.32 to 725.7, respectively. On the $^3He/^4He$ versus $^4He/^{20}Ne$ diagram, the noble gas isotope ratios plot in the field of a deep-seated source, such as mantle or magma. We therefore conclude that $CO_2$ gas and noble gas in the Dalki carbonate waters originated from a deep-seated source, rather than an inorganic $CO_2$ origin as suggested in a previous study.

• Economic and Environmental Geology
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• v.32 no.4
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• pp.323-337
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• 1999

Late Cretaceous to early Tertiary volcanic rocks in the Kyongsang basin exhibit high-K calc-alkaline characteristics, and originated from the magmatism related genetically to subduction of Kula-Pacific plate. They represent HFSE depletion and LlLE enrichment characteristics as shown by magmas related to subduction. Early studies on the depth of magma generation has been estimated as 180-230 km based on K-h relation should be reevaluated, because the depth of peridotite partial melting with 0.4 wt. % water is 80-120 km at subduction zone, and subducting slab in premature arc can melted even lower than 70 km. Moreover the increase of potassium contents depends on either contamination of crustal material and fluids of subducting slab or low degree of partial melting. If the inclination of subduction zone is 30 degrees and the depth to the Benioff zone is 180-230 km, the calculated distance between the volcanic zone and trench axis would be 310-400 km. It is unlikely because the distance between the Kyongsang basin and trench during late Cretaceous to early Tertiary is closer than this value and not comparable with generally-accepted models in subduction zone magmatism. $K_{55}$ of the volcanics in the Kyongsang basin is 0.3-2.3 wt.% and the average indicate that the depth ranges between 80-170 km on the diagram of Marsh, Carmichael (1974). Fractionation from garnet lherzolite, assumed the depth of 180-230km, is not consistent with the REE patterns of the volcanoes in the Kyongsang basin. Futhermore, the range of depth suggested by many workers, who studied magmatism related to subduction, imply shallower than this depth. Crustal thickness calculated by the content of CaO and $Na_2O$ is about 30 km and about 35 km, respectively. Paleo-crustal thickness during late Cretaceous to early Tertiary times in the Kyongsang basin inferred about 30 km calculated by La/Sm versus LaJYb data, which is also supported by many previous studies.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.4
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• pp.269-276
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• 2014

This study was conducted to determine the quality of italian ryegrass (IRG) and whole- crop barley (WCB) silage combined with heterofermentative lactic acid bacteria (LAB) during fermentation. Six strains of LAB (L. plantarum IMAU 70164, L. acidophilus KACC 12419, L. casei KACC 12413, L. reuteri KCTC 3594, L. buchneri KACC 12416 and L. diolivorans KACC 12385) were used in this study. L. casei and L. reuteri had the highest propionic acid production and were therefore used for fermenting the forages. The forages were fermented using monoculture and co-culture of L. casei and L. reuteri for 30, 45 and 60 days of ensiling. Addition of LAB lowered the pH of the IRG silage (p<0.05). Moisture content, lactic acid and acetic acid contents were higher (p<0.05) after addition of LAB. Water soluble carbohydrate was significantly lower (p<0.05) in WCB with a co-culture containing L. casei and L. reuteri. Propionic acid production was comparatively higher after addition of LAB to WCB on days 30, 45 and 60 while butyric acid was only detected in the IRG control on day 60. Fungi was not detected within 60 days after addition of LAB in IRG and WCB. Through this experiment, improved forage preservation was achieved using a co-culture containing L. casei and L. reuteri. WCB silage had higher propionic acid concentration and thus, it was a better forage for ensiling using co-culture of L. casei and L. reuteri.

• Horticultural Science & Technology
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• v.34 no.2
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• pp.220-227
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• 2016

The objective of this research was to investigate the influence of application rates of dolomitic lime in the acid substrate on the mitigation of high bicarbonate damage in 'Seolhyang' strawberry. For this purpose, an acid substrate was formulated by mixing of sphagnum peat moss and pine bark with the ratio of 5:5 (v/v). The pH, EC and CEC of the substrate analyzed before application of dolomite were 4.07, $0.46dS{\cdot}m^{-1}$, and $91.3cmol+/kg^{-1}$, respectively. To adjust the pH of substrate, various amounts of dolomitic lime [$CaMg(CO_3)_2$] such as 0 (control), 1, 2, 3, and $4g{\cdot}L^{-1}$ were added during substrate formulation. Then, seedlings with 3 leaf stage were transplanted as mother plants and those were fed with Hoagland solution containing $240mg{\cdot}L^{-1}$ of the $HCO_3{^-}$. The growth parameters of mother plants 140 days after transplanting, such as plant height, chlorophyll content, and fresh weight were the highest in the treatments of 2 and $3g{\cdot}L^{-1}$ of dolomitic lime. The physiological disorders in mother plants were not observed in the 1, 2 and $3g{\cdot}L^{-1}$ treatments, but the symptoms of Ca, K and B deficiencies were observed in the 0 and $4g{\cdot}L^{-1}$ treatments. During the propagation period, the number of daughter plants derived from each mother plant were 21.0, 29.5, 35.8, 27.3 and 16.0 in the treatments of 0, 1, 2, 3 and $4g{\cdot}L^{-1}$, respectively. The substrate pH during cultivation of mother plants were maintained at appropriate levels for the 1 and $2g{\cdot}L^{-1}$ treatments, whereas it was the highest in $4g{\cdot}L^{-1}$ treatment. The contents of macro- and micro-elements in the above ground tissue were the highest in $2g{\cdot}L^{-1}$ and the lowest in $4g{\cdot}L^{-1}$ lime treatments. Above results suggest that the bicarbonate injury originated from ground water can be mitigated by adjusting the amount of dolomitic lime incorporated into the acid substrate.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.427-436
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• 2004

The current study was conducted to determine the effect of suspension method on satisfaction level of Korean consumers and objective meat quality traits in Hanwoo longissimus dorsi(LD), triceps brachii(TB) and semimembranosus(SM) muscles. Eighteen Hanwoo steers were slaughtered and alternative sides were hung either by pelvic bone(TS) or Achilles tendon(Al). Sensory characteristics, WB-shear force, sarcomere length, water-holding capacity, saroomere length and cooking loss were determined after a 7-d chiller ageing. Higher carcass quality grade received significantly(p < 0.05) greater eating quality for LD, but the grade did not affect eating quality for both TB and SM. TS did not influence objective and subjective meat quality for TB, but that significantly(P < 0.05) improved eating quality for LD and SM. The most noticeable result was that when SM was tenderstretehed, eating quality was equivalent to that of nonna1ly hung LD. In relationship between objective and subjective meat quality assessments, eating qualty for LD had a significant(P < 0.05) relationship with intramuscular fat content, while that for SM was greatly(P < 0.05) related to saroomere length. The current study indicated that pelvic hanging was an effective way to improve eating quality both LD and SM, and carcass quality grades did not greatly reflect eating quality of SM and TB. The data also implied that instnunental measurements poorly estimated the satisfaction level of Korean conswners.