• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.589-597
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• 2019

In this study, 70 kinds of nutritional composition for five bokkeumbap products(spicy chicken, shrimp(saeu), haemul, nakji, and barbecue bokkeumbap) in high-frequency processed foods were analyzed. Raw data of intake amounts were collected from the 7th Korea National Health and Nutrition Examination Survey. Regarding proximate composition, spicy chicken bokkeumbap had lower water content and higher carbohydrate content than other bokkeumbaps, resulting in the highest total calories. The proximate composition of other bokkeumbaps were all distributed within a similar range. Vitamin content differed according to ingredients added to the bokkeumbaps. Haemul bokkeumbap had high content of vitamins B₁ and B₂, nakji bokkeumbap had high content of vitamin C and β-carotene, and barbecue bokkeumbap had high content of total niacin, folic acid, and vitamin A. For mineral content, barbecue bokkeumbap showed the highest content distribution, while nakji bokkeumbap showed the lowest content distribution. Regarding fatty acid and fat content, the highest content of fatty acids, saturated fats, and trans fats was detected in shrimp(saeu) bokkeumbap. For amino acid content, barbecue bokkeumbap showed highest content distribution. These results can be used as salient basic data for a food nutrient composition database and to significantly contribute to consumers' health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.583-588
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• 2002

Two microorganisms isolated from soybean curd residue (biji) were identified as Enterococcus faecium (51% homology) and Lactobacillus rhamnosus (99.5% homology) by using gram positive identification (GPI) card and API 50 CHL kit, respectively. Ent. faecium grew well in micronized full-fat soyflour (MFS) milk, indicating pH 4.9, 0.38% acidity and 1.8$\times$10$^{9}$ CFU/$m\ell$ of viable cell counts after fermentation for 20 hr. L. rhamnosus LL showed pH 6.5 and 4.6$\times$10$^{8}$ CFU/$m\ell$ viable cell counts, but enhanced acid production in MFS milk mixture fortified with skim milk or by the addition of 1% of glucose and lactose. On the other hand, Ent. faecium LL did not show increased acid production in MFS/skim milk and MFS milk fortified with sugar. The MFS/skim milk fermented by L. rhmnosus LS and Ent. faecium LL showed 600 mg% and 350 mg% lactic acid, respectively.

• Korean Journal of Optics and Photonics
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• v.22 no.4
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• pp.191-197
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• 2011

In this paper, we have designed an integrated triplexer which is the basic component for a FTTH(Fiber To The Home) system which can transmit CATV and voice/data at the same time in a single fiber. The integrated triplexer can be fabricated with a novel technique of "Micro-Block Stacking (MBS)" method which automatically aligns the optical components in the optical beam pass using accurate ceramic holders. We analyze the displacement of the optical focus according to the tolerances of the component dimensions and the assembly process using code V simulator. For the transmitter, the most serious shift of the focal points is caused by the displacements of the LD spot. So the focal point moves up to $72{\mu}m$ from the center point for ${\pm}25{\mu}m$, ${\pm}25{\mu}m$, ${\pm}30{\mu}m$ displacements. For the receiver the most serious shift of the focal points is caused by the displacements of a 0.8mm ball lens (for the analog receiving part) and a micro ball lens (for the digital receiving part), and the focal point moves up to $55{\mu}$ for ${\pm}55{\mu}m$, ${\pm}5{\mu}m$, ${\pm}55{\mu}m$ micro ball lens displacements.

• Journal of Veterinary Clinics
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• v.28 no.3
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• pp.318-322
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• 2011

Three dogs with severe traumatic spinal cord injury (TSCI) due to falling wound were admitted to the Veterinary Medical Center, Chonbuk National University for evaluation of severe pelvic limbs paralysis without deep pain, normal defecation and urination. Based on physical examination, neurological assessment and computed tomogram (CT), the diagnosis was made as subluxation and compressed fracture. All the cases were surgically treated with dorsal laminectomy and a spondylosyndesis using pin and bone cements. For 2 weeks, the dogs didn't show any improvement. Consequently, the dogs were treated with electroacupuncture (EA) and Duhuojisheng-tang (DHJST). All the dogs got back the deep pain and presented wagged tail on 14-35 days after starting EA with DHJST. Especially, two of 3 dogs recovered almost normal ambulation and capacities of urination and defecation. But, one dog failed to regain normal ambulation due to inflammation of operative site which is thought to be caused by the bone cement. From these cases, it was thought that the combination of EA and DHJST mightbe one of the suitable therapies in dogs with no neurological improvement.

• Microbiology and Biotechnology Letters
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• v.35 no.3
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• pp.203-209
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• 2007

Soybean milk cake (SMC) was used for the solid-state fermentation by Bacillus subtilis PUL-A isolated from soybean milk cake. In the presence of 5% glutamate the maximum production of biopolymer (59.9 g/kg) was performed by fermentation at $42^{\circ}C$ for 24 hr. The recovered biopolymer was consisted of 87% $\gamma$-polyglutamic acid with molecular weight of $1.3{\times}10^6$ dalton and other biopolymer. The biopolymer solution showed the great decrease in consistency below pH 6.0, regardless of the molecular weight of PGA. Biopolymer solution has a typical pseudoplastic flow behavior and yield stress. The consistency of biopolymer solution was greatly decreased by increasing heating time and temperature in acidic condition compared to the alkaline condition. In kaolin clay suspension, the flocculating activity of biopolymer was the highest value with 15 mg/L biopolymer and 4.5 mM $CaCl_2$, but decreased greatly with $FeCl_3$. The flocculating activity of biopolymer was maximum at pH5, but decreased drastically by heating at $60{\sim}100^{\circ}C$. In particular, biopolymer with native PGA showed the efficient flocculating activity compared to that of modified biopolymer containing low molecular weight of PGA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.352-358
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• 2009

The physicochemical properties of dextran culture fermented by Leuconostoc citreum S5 were evaluated by the addition of various polysaccharides and heat-treatment. The consistency of dextran culture increased with the addition of carrot juice residue (CJR) in submerged culture, resulting in the highest consistency of 150 $Pa{\cdot}s^n$ and viable cell counts of $2.36{\times}10^9$ CFU/mL at 20% level of CJR. The dextran culture showed the pseudoplastic behavior and its consistency was greatly increased with the addition of various polysaccharides at 2% level. Addition of glucomannan indicated the highest consistency of 1275 $Pa{\cdot}s^n$ and their heat-treatment resulted in the increase of consistency except for glucomannan. After heat-treatment, the fermented dextran culture containing CJR fortified with gellan gum and carrageenan showed great change in rheology, indicating the highest consistency and hardness value resulted in the great increase of elastic and viscous moduli. The dynamic viscoelastic properties of dextran culture were greatly increased by the heat-treatment after fortification of various polysaccharides. Thus, the consistency and viable cell counts of dextran culture were increased with the addition of CJR. The rheological properties of dextran culture were manipulated by the fortification of various polysaccharides and heat-treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.657-662
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• 2009

Antioxidant and anticancer activities of water and ethanol extracts of defatted soybean grits (DSG) fermented Bacillus subtilis NUC1 were determined and compared with those of the raw DSG. The fermented defatted soybean grits (FDSG) exhibited higher total polyphenols and flavonoids contents than DSG. The ethanol extracts of FDSG (FD-E) showed the highest polyphenol and flavonoid contents with 23.35 mg/g and 3.48 mg/g, respectively. Particularly, FD-E showed higher DPPH radical scavenging activities with $RC_{50}$ of 0.32 mg/mL than other samples with $RC_{50}$ of 1.10${\sim}$3.89 mg/mL. The water and ethanol extracts of FDSG and DSG showed growth inhibitory effects against AGS, A549 and Hela cancer cells in a dose-dependent manner, and especially FD-E showed the highest growth inhibition effects. FD-E induced apoptosis in Hela cells through an increased activation of caspase-3 and caspase-3 target protein, PARP, but rarely affected caspase-7.

• Journal of Korean Neurosurgical Society
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• v.30 no.sup2
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• pp.294-299
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• 2001

Objectives : CT-guided stereotactic evacuation for spontaneous intracerebral hemorrhage can minimize the brain damage and can be performed safely and simply under local anesthesia. But that procedure is time consuming and has a risk of rebleeding because of the stress during head pin fixation. So authors describe easy and precise guidelines for FHA of putaminal hemorrhage without stereotactic instrument. Methods and Materials : We analyzed the data of 298 patients who underwent CT-guided stereotactic aspiration of putaminal hematoma in our hospital between January 1990 and December 2000. We divided the patients into three groups according to the location of hematoma : anterior portion, middle portion and posterior portion of putamen. Total number of catheters inserted into the hematoma were 345 and there were with regard to the direction and depth of catheters. Results : Proposed guidelines of catheter insertion to putaminal hemorrhage in our institution. 1) hematoma at the anterior portion of putamen ; Direction of catheter was the midpupillary line of the eye and the point intersecting a line drawn from the burr hole to a point between external auditory meatus(EOM) and 1cm posterior to EOM. Depth of catheter was 6-6.5cm. 2) hematoma at the middle portion of putamen ; Direction of catheter was the midpupillary line of the the eye and the point intersecting a line drawn from the burr hole to a point between 1cm and 2cm posterior to EOM. Depth of catheter was 6.5-7cm. 3) hematoma at the posterior portion of putamen ; Direction of catheter was 15 degree laterally from the midpupillary line of the eye and the point intersecting a line drawn from the burr hole to a point between 2cm and 3cm posterior to EOM. Depth of catheter was 7-7.5cm. We have performed FHA of putaminal hemorrhage in 48 cases according to this guideline. All catheter were inserted exactly at the center of hematoma and average operation time was about 30 minutes. Conclusion : Our proposed guidelines for putaminal hemorrhage are considered to be safe and simple method with similar accuracy and rapid decompression compared with traditional stereotactic method. Main advantages of this technique were unnecessity of stereotactic frame application and less time requirement for hematoma removal.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.449-457
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• 2021

This study analyzed the nutritional composition (proximate composition, total dietary fiber, calories, minerals, fatty acids, and amino acids) of 10 noodle products (tteok ramyun, jjamppong ramyun, kimchi ramyun, instant udon, cup ramyun, jajangmyun, bibimmyun, cream spaghetti, ssalguksu, and milmyun), which account for 85% of the cumulative intake of one or more key nutrients, using data from the 7^th Korea National Health and Nutrition Examination Survey. The moisture contents of bibimmyun, jajangmyun, and cream spaghetti were lower than those of the other noodle products, whereas the crude fat, crude protein, carbohydrate, and calorie contents were the highest. Cream spaghetti had the highest mineral, fatty acid, and amino acid contents, followed by bibimmyun and jajangmyun. Ssalguksu had the lowest contents of most nutrients. These data could be used to populate a food composition database, which can provide consumers with the nutritional information about frequently consumed noodle products.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.572-580
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• 2018

Biologically active substances including gamma-aminobutryric acid (GABA) were added into whey by co fermentation using Bacillus subtilis HA and Lactobacillus plantarum EJ2014. The first fermentation using B. subtilis HA with 5% monosodium glutamate (MSG) and 2% glucose enhanced the production of poly-${\gamma}$-glutamic acid (PGA), resulting in higher consistency of $4.09Pas^n$ as well as whey protein peptides. After the second fermentation using L. plantarum EJ2014, the remaining MSG (3.40%) as a precursor was completely converted to 2.21% GABA. Furthermore, the lactose content in whey decreased from 6.73 to 3.68% after co-fermentation, and the tyrosine content increased from 20.47 to 38.24%. Peptides derived of whey proteins were confirmed by SDS-PAGE. Viable cell counts of B. subtilis and L. plantarum were 5.83 log CFU/mL and 9.20 log CFU/mL, respectively. Thus, co-fermentation of whey could produce the novel food ingredient fortified with biologically active compounds including GABA, ${\gamma}$-PGA, peptides, and probiotics.