• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.629-638
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• 2008

The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at $5^{\circ}C$. The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between $10^2$ to $10^4$ CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.

• Korean Journal of Applied Biomechanics
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• v.25 no.2
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• pp.231-240
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• 2015

Objective : This study is for providing data about men's functional sport underpants. It provides the fundamental data of biomechanics by measuring and analyzing the functionality of various underpants using infrared thermal image camera. Method : Then author drew a conclusion based on the final analysis of 965 questionnaire survey results about issues on men's functional sport underpants after discarding invalid questionnaires, as following. Change in body temperature while wearing functional underpants compared to general briefs or boxer pants showed lower temperature by approximately 1~2 degrees Celsius. In the case of general underpants, wearer sweats and feels hotter due to the friction of penis, scrotum and thigh. However functional sport functional underpants improved this issue with ergonomic 3D design by putting penis towards the lower part of the abdomen(below the navel) while putting the scrotum comfortably on the testicles, which enables to make room between the penis, scrotum and thigh of a wearer. Results : This was analyzed to lower the temperature of penis and scrotum. The survey results about the quality of functional underpants showed that 78% of the respondents felt comfortable while driving; 68.5% replied that frictional heat decreased while working out; 78.7% felt less sweat and humidity; 81.7% replied as highly wearable and comfortable; 77.1% replied functional sport underpants were the most comfortable in routine lives or in workout times. Putting all such results together, it is possible to conclude that functional sport is an excellent product. Conclusion : This can be evaluated as an excellent functional sport underpants, towards the penis abdomen (under the navel) in 3D human engineering design, by the scrotum to wearing to be easier to scrotum of pocket, the penis and scrotum and thighs were separated and analyzed with a function that will lower the body temperature of the penis and scrotum.

• Journal of Adhesion and Interface
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• v.12 no.4
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• pp.125-132
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• 2011

As the enhancement of indoor air quality is increasingly compelling the use of natural materials without any emission, this study reports the preparation and performance of natural garlic adhesives for wallpaper. The natural garlic adhesives were successfully prepared by the extraction of the clove of raw garlic with water to isolate carbohydrates and proteins. Properties of the prepared garlic adhesives such as the non volatile solids content, viscosity, density, and pH were 62%, 2,789 mPa.s, $1.3g/cm^3$, and 6.6, respectively. The non-volatile solids content has a great impact on the adhesion performance of the prepared garlic adhesives, which was adequate about 60%. Bonding strength of prepared garlic adhesives was greater than the requirement of a Korean standard for wallpaper. In addition, the garlic adhesives showed antibacterial activity inheriting from the garlic. It is expected that the prepared garlic adhesives could be used as safe and natural adhesives without emitting any volatile organic compounds and formaldehyde gas.

• Korean Journal of Oriental Medicine
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• v.17 no.3
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• pp.115-121
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• 2011

Objective : The purpose of this study was to investigate the changes in the contents of constituents in Socheongryong-tang (CY) and its fermentations (FCY) with 10 species of lactic acid bacteria. Methods : Ten strains of lactic acid bacteria, Lactobacillus casei 127, L. acidophilus 128, L. casei 129, L. plantarum 144, L. amylophilus 161, L. curvatus 166, L. delbruekil subsp. lactis 442, L. casei 693, B. breve 744, and B. thermophilum 748, were used for the fermentation of Socheongryong-tang. The increased and decreased constituents were identified using HPLC/DAD and various liquid chromatographic techniques, and the structure was elucidated using NMR and MS. These compounds were quantitatively analyzed using an HPLC/DAD system. Results : The increased constituents were identified to be liquiritigenin (1) and cinnamyl alcohol (2), and the decreased constituent was determined to be liquiritin (3). Liquiritigenin (1) and cinnamyl alcohol (2) were increased in all of the FCYs, while liquiritin (3) was decreased. The fermentation of the ten lactic acid bacteria demonstrated that the decomposable rate of these three compounds in FCYs were different. Socheongryong-tang fermented by L. plantarum 144 and L. amylophilus 161 showed the most remarkable changes. Conclusions : CY could be increased antibacterial, neuroprotective, or antiinflammatory effect by fermentation with lactic acid bacteria, especially with L. plantarum and L. amylophilus, considering their known biological activities. In addition, it is expected that this study will help to establish quality control parameters for FCY.

• Korean Journal of Environmental Agriculture
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• v.34 no.3
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• pp.217-222
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• 2015

BACKGROUND: Garlic (Allium sativum) contains polyphenols and sulfur compounds that are recognized as antioxidant, antithrombotic, anticancer, antibacterial, antimicrobial, nematicidal, and insecticidal activity. For this reason, the Environmentally-friendly Agriculture Promotion Act allowed the garlic extract as commercial biopesticide material for crop protection, nine commercial biopesticides containing A. sativum extract have been marketed in Korea. METHODS AND RESULTS: The determination of allylmethyl sulfide (AMS), dimethyl disulfide (DMDS), and dipropyl sulfide (DPS) in biopesticides containing A. sativum extract was developed and validated by gas chromatography (GC) mass spectrometry (MS) with head-space sampler. The developed method was validated, and the limit of quantification (LOQ) and recovery rates of AMS, DMDS, and DPS were 0.08, 0.32, and 0.09 mg/L and 90.3-91.3, 86.2-88.3, and 87.6-89.5%, respectively. From the nine commercial biopesticide samples, contents of AMS, DMDS, and DPS were analyzed using the developed method and results showed

• Food Science of Animal Resources
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• v.41 no.6
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• pp.1060-1077
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• 2021

Food additives are required to maintain the freshness and quality of foods, particularly meats. However, chemical additives may not be preferred by consumers, and natural materials with antimicrobial and antioxidant effects may be used as replacements for common chemical additives. Accordingly, in this study, we compared the antimicrobial and antioxidant activities of natural compounds extracted with ethanol and hot water, and emulsion sausage prepared with natural ethanol extracts was analyzed for pH, color, thiobarbituric acid reactive substances (TBARS), and Clostridium perfringens growth during storage. The antimicrobial activities of 49 natural extract candidates against Listeria monocytogenes, C. perfringens, Salmonella spp., and Escherichia coli were analyzed, and six natural materials with excellent antibacterial activities, i.e., Elaeagnus umbellata Thunb. f. nakaiana (Araki) H. Ohba, Punica granatum L., Ecklonia cava, Nelumbo nucifera Gaertner, and Schisandra chinensis (Turcz.) Baill., and Rubus coreanus Miq. were evaluated to determine their total polyphenol contents and DPPH radical scavenging activities. The total polyphenol contents of ethanol extracts were higher than those of hot water extracts, whereas DPPH radical scavenging activity was found to be higher in hot water extracts. The TBARS values of emulsion sausages were significantly increased as storage time increased, and the TBARS values of emulsion sausages prepared with natural extracts were lower than those of control sausages. Natural extract-treated emulsion sausages showed a 99% reduction in bacterial contents compared with untreated sausages on day 2, with greater than 99.9% reduction after day 3. Thus, these results demonstrated that natural extracts could have applications as natural preservatives in meat products.

• Journal of dental hygiene science
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• v.19 no.2
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• pp.107-112
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• 2019

Background: Good oral health is important for systemic body health and quality of life. Spray oral cleansers are increasingly preferred because of their convenience of carrying and the ease of oral hygiene management. In addition, many kinds of oral cleanser products containing various ingredients with antibacterial, washing, and moisturizing effects are being manufactured. However, concerns about the safety and side effects of oral sprays are increasing, and there is very little information regarding the use and care of oral sprays is available to consumers. This study aimed to investigate the effects of oral spray on oral bacteria and tissue to elucidate the factors that need to be considered when using oral sprays. Methods: The effects of oral spray on the growth of dental plaque bacteria was assessed using disk diffusion assays. Cytotoxicity and morphological changes in oral epithelial cells were observed by microscopy. The effects of oral spray on dental plaque growth were also confirmed on specimens from permanent incisors of bovines by Coomassie staining. Results: The pH of spray products, such as Perioe Dental Cooling, Cool Sense, and Dentrix, were 3.65, 3.61, and 6.15, respectively. All tested spray products showed strong toxicity to dental plaque bacteria and oral epithelial cells. Compared with those on the control, dental plaque bacteria deposits on the enamel surface increased following the use of oral spray. Conclusion: Three types of oral spray, namely Perioe Dental Cooling, Cool Sense, and Dentrix, strongly inhibited the growth of dental plaque bacteria and oral epithelial cells. The oral spray ingredient enhanced dental plaque growth on the enamel surface. Users should be informed of precautions when using oral sprays and the need for oral hygiene after its use.

• Korean journal of dermatology
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• v.56 no.10
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• pp.581-593
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• 2018

Atopic dermatitis (AD) is a common, chronic, relapsing, inflammatory skin disease that affects both children and adults. AD is the cause of considerable morbidity including severe pruritus and impaired quality of life. Treatments for active disease include avoidance of triggering factors, barrier repair, topical medications including topical corticosteroids (TCs) and topical calcineurin inhibitors (TCIs), phototherapy, antibacterial agents, and systemic immunosuppressants including cyclosporine. Until recently, the only Food and Drug Administration (FDA)-approved systemic treatment options for patients with moderate-to-severe AD were steroids and cyclosporine. Systemic steroids are not recommended by current guidelines and are commonly associated with disease rebound. Instead, clinicians choose from several off-label immunosuppressants. In 2018, the Korean FDA approved dupilumab for adults with moderate-to-severe AD whose disease is not adequately controlled with topical therapies. The implementation of treatment guidelines for AD is challenging. Herein, we review the several treatment modalities for AD and recommend a treatment algorithm.

• Analytical Science and Technology
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• v.32 no.4
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• pp.147-154
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• 2019

Ampicillin and Sulbactam (2:1, w/w) are combined in formulation to provide broader antibacterial action in treatment of many infections. The development of analytical method for simultaneouly determine these two compounds was difficult because of the differences in their chemical structures and ratio in the formulation. Current published methods still have some limitations. In this study, we developed an alternative high-performance liquid chromatography (HPLC) assay method for simultaneously determination of ampicillin sodium and sulbactam sodium in powder for injection. Method validation of HPLC method was conducted to determine linearity, precision, accuracy, system suitability, robustness. The linearity of the calibration curves in the desired concentration range was good ($r^2$> 0.9994). RSDs of intra-day and inter-day precision obtained were less than 2.00 %. Accuracy was obtained with the recoveries in range of 98.42 % and 101.36 %. As a result of system suitability, RSD of both retention time and the peak area obtained were not more than 1.0 %. The values of plate number were more than 7000 and symmetric factors obtained were 0.8. As intermediate-precision and robustness of the developed assay, it could be expected to become valuable tools for revising the Korean Pharmacopoeia (KP XI).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.5
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• pp.634-643
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• 2021

Han In-jin (Artemisia iwayomogi Kitamura) and Cham Dang-gwi (Angelica gigas Nakai) exhibit antibacterial, antiparasitic, antifungal, and antiviral properties in vitro. In this study, mixture of the extracts of these two medicinal plants was absorbed on pellets. Thereafter, these pellets were fed to olive flounder Paralichthys olivaceus for 12 weeks at laboratory (1^st experiment) and 24 weeks at field test (2^nd experiment), and the immune activity and disease resistance properties of the extracts were examined. It was observed that lysozyme activities of plasma, spleen, and kidney improved after 12 weeks. Furthermore, when the olive flounders were artificially infected with bacterial pathogens, their cumulative mortality decreased in the group that was fed the extracts for 12 weeks compared to that in control group, and the relative percent survival also improved. This study concluded that mixture of Han In-jin and Cham Dang-gwi extracts provides disease resistance in vivo.