• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.951-956
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• 2012

This research was carried out in order to discover acid-forming bacteria during fermentation of Makgeolli, as Makgeolli loses its commercial value due to overproduced acidic materials. In Makgeolli kept at $25^{\circ}C$, a sudden increase of acidity as well as the disappearance of yeast cells occurred at day 6, whereas the total cell count and bacterial type remained unchanged; the result implies that a succession of bacterial types, including acid forming bacteria, occurred. Two acid-forming bacteria were isolated from acidified Makgeolli and were identified as Acetobacter pasteurianus and Lactobacillus casei. When fresh and heat-treated Makgeolli were inoculated with Acetobacter pasteurianus and/or Lactobacillus casei, the greatest amount of acid was formed in Makgeolli inoculated with Acetobacter pasteurianus and Lactobacillus casei and also in Makgeolli with Acetobacter pasteurianus alone. This result indicates that Acetobacter pasteurianus is the main acidifier; furthermore, it shows the synergy effect in acid formation with Lactobacillus casei.

• Korean Journal of Community Nutrition
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• v.17 no.1
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• pp.81-90
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• 2012

This study is to research the use and the demand of the elderly generation that pursue economic ability and active lifestyle. The composition of the meals were "homemade meals" 65.3%, "homemade & convenience meals" 26.7% overall. For the "never miss a meal" category, 70-74 years old was 48.3%, over 80 years old was 60.0%. The elderly under 70 years old showed a high frequency in the use of alternative meals (p < 0.05) and the elderly with higher education used the alternative meals more frequently (p < 0.01). The rice-cakes, bread, tuna cans, Korean side-dishes, beverages, meat, cup-noodles and seafood as alternative meals are in the order of most frequency. Also, 96.0%, 59.0% and 46.5% of the elderly had experience in using "Ready to eat (RTE)", "Ready to heat (RTH)" and "Ready to cook (RTC)". The oldest group surveyed, the elderly at the age of 80 years old and above showed lower preference for "completely cooked state" but showed highest results in the "half-cooked state". This shows the difference between people's perception and the behavior that showed high frequency of 96.0% in the experience with "RTE". This can be inferred that the elderly needs the development of convenience food that is moderately packaged according to the newer lifestyle where the elderly live independent from their children. Moreover, there is a higher demand in the healthy convenience food, which means that there is a need for development in the quality of the convenience food that will allow more faith in convenience food by the elderly.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.251-256
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• 2017

This study aimed to assess fatty acid composition and anti-inflammatory effects, such as nitric oxide(NO) production, expression of $TNF-{\alpha}$ and interleukin-6(IL-6), of Tenebrio molitor larva using RAW 264.7 cells. The content of total fatty acid in Tenebrio molitor larva was 76.14%, which was composed of oleic acid(42.12%), linoleic acid(32.67%) etc. There was no cytotoxicity at a dose level of 0.1, 1.0, 10, and $100{\mu}g/mL$ of freeze dried Tenebrio molitor larva ethanol extract(FDTEtOH) on RAW 264.7 cells. FDTEtOH significantly decreased NO production in LPS(lipopolysaccharide)-stimulated RAW 264.7 cells in a dose-dependent manner. Also, FDTEtOH dose-dependently suppressed the expression of $TNF-{\alpha}$ and IL-6. Thus, these results showed that Tenebrio molitor larva has the potential to be used as an anti-inflammatory food to improve immunity.

• 축산식품과학과 산업
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• v.5 no.2
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• pp.77-84
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• 2016

• Food Industry And Nutrition
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• v.11 no.1
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• pp.1-12
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• 2006

• 축산식품과학과 산업
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• v.10 no.1
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• pp.4-15
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• 2021

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1487-1494
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• 2010

Structured lipid (SL) for cocoa butter alternative was synthesized by interesterification of coconut oil fraction and palm stearin (6:4 and 8:2, by weight) in a shaking water bath at $60^{\circ}C$ and 180 rpm. It was performed for various reaction times (1, 2, 3, and 6 hr). The reaction was catalyzed by sn-1,3 specific Lipozyme TLIM (immobilized lipase from Thermomyces lanuginosus). SL-solid part was obtained from acetone fractionation at $0^{\circ}C$. SL-solid part was blended with other palm oils and fractions for desirable property of cocoa butter alternative (SL-solid part : palm middle fraction : palm stearin solid : palm oil, 70.4:18.4:2.9:8.3, by weight). In reversed-phase HPLC analysis, triacylglycerol species of cocoa butter alternative had partition number of 40 (10.77%), 42 (13.06%), 44~46 (17.38%) and 48 (51.88%). Major fatty acids of cocoa butter alternative were lauric acid (16.5%), myristic acid (12.28%), palmitic acid (46.03%), and linoleic acid (14.75%). Solid fat content (SFC) and polymorphic form (${\beta}'$ form) of cocoa butter alternative prepared were similar to those of commercial cocoa butter replacer (CBR).

• 축산식품과학과 산업
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• v.10 no.1
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• pp.61-70
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• 2021

• Preventive Nutrition and Food Science
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• v.17 no.1
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• pp.14-21
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• 2012

The purpose of this study was to investigate the anti-allergy activities of persimmon leaf extract (PLE) on a phthalic anhydride (PA)-induced allergic mouse model. A human leukemic mast cell line (HMC-1) was used to examine the inhibitory activity of PLE on the histamine release by human leukemic mast cells. PLE inhibited histamine release from HMC-1 cells in response to cross-linkage of high-affinity IgE receptor-${\alpha}$ ($Fc{\varepsilon}RI{\alpha}$). Additionally, a PA-induced allergic mouse model was used to investigate the effects of PLE in vivo. Mice were orally administrated with or without PLE of single dose (250 mg/kg/day) for 31 days. Oral intake of PLE significantly inhibited passive cutaneous reactions. Oral administration of PLE to PA-induced allergic mice also led to a striking suppression of the development of contact dermatitis, ear swelling and lymph node weight. In addition, PA-specific IL-4 production of draining lymph node cells was markedly diminished by PLE oral administration, but not IFN-${\gamma}$. Furthermore, PLE treatment suppressed PA-induced thymus and activation-regulated chemokine (CCL17) and cutaneous T cell-attracting chemokine (CCL27) expressions in ear tissues. Based on these results, we suggest that PLE may have therapeutic potential as an effective material for management of irritant contact dermatitis or related inflammatory diseases.

• Journal of Food Hygiene and Safety
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• v.12 no.2
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• pp.132-140
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• 1997

Additives in plastics are capable of migrating from the packaging materials into the foodstuffs, thereby presenting a source of contamination and a potential health risk to the consumer. The migration from packaging materials into foodstuffs is first of all regulated by examining the amounts of global and specific migrated components. Besides, there is worldwide still a need for practical methods for measuring and monitoring migration from polymers, especially for the testing of migration into fatty foodstuffs. Therefore, these studies were undertaken to investigate the safety status of domestic plastic packaging materials with respect to migration. Another objective of this study was to examine the applicability of ethanol as an alternative fatty food simulant substituting for olive oil and n-heptane. The evaporation residues for various dometic plastic samples determined as described in Korean food laws were in the level from 4.3 to 14.5 mg/$\ell$, which were much lower than the limit value of 150 mg/$\ell$. The global migration values into 95 % ethanol showed to be comparable to those into n-heptane, while the olive oil migration values were comparably higher than those into ethanol or n-heptane and moreover they were not reproducible. The kinetic migration begavior of additives in polyolefin samples into 95% ethanol showed a Fickian diffusion process. The results of these studies on global migration and kinetic testings demonstrate that the ethanol could be successfully substitute for the olive oil and n-heptane as an alternative fatty food simulant, at least in contact with polyoefins.