• Food Science of Animal Resources
• /
• v.44 no.3
• /
• pp.684-698
• /
• 2024

We investigated Cissus quadrangularis L. powder (C) use as a natural additive to Tteokgalbi, a traditional Korean meat-based dish. Five distinct Tteokgalbi samples were treated: one without any additives (negative control, NC), one with 1.00% C (C1), 2.00% C (C2), 4.00% C (C3), and 0.10% ascorbic acid (positive control, PC). C addition resulted in changes in composition, quality, and sensory attributes. Moisture content decreased with higher C levels; crude protein varied among the groups, with C1 having the highest crude protein levels and C3 the lowest. Crude fat decreased with increasing C concentration, whereas the carbohydrate content increased. The water-holding capacity notably decreased in the C3 group, resulting in increased cooking loss with higher C concentrations. C treatment altered color and texture, reducing CIE L^* and increasing CIE a^* before cooking and increasing CIE L^* and CIE a^* after cooking. CIE b^* decreased before cooking but increased thereafter. C-treated Tteokgalbi was less cohesive, chewy, and brittle compared to the NC. The C treatment increased the total phenolic and flavonoid contents and enhanced radical scavenging capacities. It also affects storage characteristics, lowers pH, and increases 2-thiobarbituric acid reactive substances values. The microbial counts were lower in C2 and C3 after 11 days. These findings suggest the potential use of C as a natural meat additive.

• Journal of the Korean Society of Food Culture
• /
• v.15 no.1
• /
• pp.59-68
• /
• 2000

This survey investigated on the degree of acknowledgment, intake frequency and using methods of wild grasses of the residents in Kyeonggi, Kangwon, Chunnam, Chungbook, Kyeongnam & Cheju area. The results were as follows: 1. An answer that impression of wild grasses is 'nature food' was the highest(42.6%). It was founded that interest of nature food has been increasing. 2. It has been shown that the most common method for elimination of astringent taste is to blanch and then wash several times with water.(62.9%) 3. The most common obtaining routes was traditional market. It has been shown that rate of gathering in the fields is higher in rural community and the group of over 60 years old than that of urban community and the other groups. 4. In rural area, people(28.7%) ate wild grasses more frequently than in urban area. Family with the old and the group of over 40 years old eat wild grass often. 5. More than 95% of answerers were familiar with the names of wild grasses, codonopsis lanceolata, chinese bellflower, braken, mugwort, wild rocambole and edible shoots of a fatsia & Korean lettuce are known to them with over 88.6%, 85.1% respectively. Frequently eaten wild grasses were braken, chinese bellflower, wild tocambole, codonopsis lanceolata, mugwort and korean lettuce orderly. But in Chunnam & Kyeongnam, they were braken, chinese bellflower, mugwort, wild rocambole and Korean lettuce orderly. 6. Wild grasses eaten with rice were total 25 species, and mugwort had the highest usage rate with 41.9%. Mugwort was used for $D'{\breve{o}}k$(rice cake)(77.8%), T'wigim $J{\breve{o}}n$(deep fat fried dish swallow fat fried dish)(50.1%) and liquor(4.6%). In the cooking of Guk(soup), Chigae(stew), Sengch'ae(raw vegetable) and kinds of wild grasses for Namul(cooked seasonal vegetable) & Bokkum(saute) are the most various with 58 species, especially braken was most commonly used for saute. Sedum & Korean lettuce were the common ingredients of Kimch and codonopsis lanceolata was used in liquer & Jangachis(pickle) with 40%, 46% each. Chinese bellflower was used with the most variable cooking method. 7. 43 species of wild grasses were stored by blanching and drying, and braken had the highest rate(32.3%) then aster scaber, flowering fern, Pimpinella brachycarpa, mugwort and ligularia orderly.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.2
• /
• pp.356-364
• /
• 2004

The preference and frequency of use on instant foods were investigated for university students studying tourism science. The most preferred instant food group was noodles, and Tangs, Baps, Gooks, Zooks, one-dishfoods were preferred in order. The most preferred instant food was Cupramyeon. The preference score on instant foods of Tangs, Gooks and One dish foods for male students significantly was higher than that of female students. Also, students majoring non-cooking like instant food more than those majoring culinary science (p<0.05). The highest frequency of use was shown in group of Baps and noodles, followed by one-dish food, Gooks, Tangs, Zooks in order. The largest number of students answered 'TV' and 'curiosity' to the question on the motives of use. The most students Purchased instant foods at 'convenience store' and 'small retail store'.

• The Korean Journal of Archival Studies
• /
• no.59
• /
• pp.207-275
• /
• 2019

This archiving project of the survivors of suicide was done with the survivor supporting team of the Seoul Suicide Prevention Center. The survivor supporting team was operating a Self-help Support Group for the emotional support of the survivors of suicide. A Self-help Support Group is a place for the survivors of suicide to regularly meet and share their suffering by talking of topics hard to discuss elsewhere. As the Self-help Support Group progressed members who acted as the leader of the group appeared. They formed an essay group that writes together. Two fathers who lost their sons, two mothers who lost their daughters, a mother who lost her son, a wife who lost his husband. The essay group met each week in a place facing Sajik Park. Through the windows that took up the whole side of the room, evening was coming in. The things that happened during the day went away towards Inwang mountain following the setting sun. Ten people (six members of the essay group, three from the survivor support team, a historian for unique conversation) sat around a table, facing each other. "Now, what shall we do?" History for unique conversation is a time that archives life by sharing conversations. At times a complete stranger, and other times people who share their ordinary lives sit around together (3-9 people, sometimes about 15). On the table there is coffee, bread, fruits and salads, and sometimes a dish someone heartily prepared. When a bottle of wine is placed on the table, each takes a glass. Morning, afternoon, the time the evening is welcomed in, late night. It does not matter which. For six months, 3 hours when meeting every week, 6 hours when at every other week. A room where the ambience is like that of a kitchen where sunlight enters, or a cozy living room is the best location. However, there are many times when it is held in a multipurpose room in the suburbs where many meetings are held, or in a classroom of a school. The meeting place is decided according to different situations of the time. There are no participation requirements as it is said to be for themselves to write down according to archiving form while looking back their lives thoroughly, and they are the only ones to stop themselves. The archives landscape from far away would seem like trying to do some talking. However, when going into a microscopic situation one must leave themselves to the emotional dynamics. It is because it archives the frustration and failures one experienced through life. A participator of history for unique conversation must face the sufferings of their life. The archiving project took place in 2013 to 2014. Many years have passed. Has the objective distance for archiving the situation of that time been secured? That may be uncertain, but I will speak of a few stray thoughts on archiving while depicting the process and method of operation.

• Journal of Periodontal and Implant Science
• /
• v.26 no.3
• /
• pp.701-713
• /
• 1996

The purpose of this study was to evaluate the biocompatibility of the Nd:YAG lased root surface followed by root planing and/or tetracyline-HCI(T.C.-HCI) conditioning. $30,4mm{\times}4mm$ root segments were obtained from unerupted third molars and 21, periodontally involved root segments. The treatment groups were as follows : (1) healthy root cementum surface groups : 1) control(non-treated group), 2) lased only, 3) lased/root planed, and 4) lased/T.C.-HCI. (2) diseased root cementum surface groups : 1) control(root planed only), 2) lased/root planed, and 3) lased/root planed/T.C.-HCI. The specimens were treated with a Nd:YAG laser using a $320{\mu}m$ noncontact optic fiber handpiece with an energy setting of 1.5W($114.6J/cm^2$), 2.0W($152.9J/cm^2$), 5.0W($382J/cm^2$) for one minute. The fiber was held perpendicular to the petri dish(NUNC) 2cm apart in an attempt to expose the entire root segments equally. Human gingival fibroblasts were cultured from explants of normal interdental gingival tissue obtained during third morlar extraction. The attachment assay was performed with third-generation fibroblasts. The numbers of gingival fibroblasts attached to the root surface were counted on each specimen under the light microscope, and were statistically analyzed by the oneway ANOVA followed by Tukey's test in SPSS/PC+programs. The results were as follows : 1) In healthy root cementum surfaces, lased/root planed groups exhibited a significantly increased fibroblast attachment compared to controls, lased only, and lased/T.C.-HCI groups(p<0.05), 2) In diseased root cementum surfaces, laser treatment followed by root planing and/or T.C.HCl groups exhibited a increased tendency of fibroblast attachment compared to root planed only group. The results suggest that laser treatment followed by root planing and/or T.C.-HCl would appear necessary so as to render the root surface biocompatible.

• Development and Reproduction
• /
• v.16 no.4
• /
• pp.339-351
• /
• 2012

Fetal bovine serum (FBS) is the most frequently used serum for the cultivation of mammalian cells. However, since animal-derived materials might not be appropriate due to safety issues, allogeneic human serum (HS) has been used to replace FBS, particularly for the culture of human cells. While there has been a debate about the advantages of HS, its precise effect on human adult stem cells have not been clarified. The present study aimed to investigate the effect of HS on the human eyelid adipose stem cells (HEACs) in vitro. When HEACs were cultivated in a medium containing 10% HS, many cells moved into several spots and aggregated there. The phenomenon was observed as early as 9 days following 10% HS treatment, and 12 days following 5% HS plus 5% FBS treatment. However, the aggregation was never observed when the same cells were cultivated with 10% FBS or bovine serum albumin. To examine whether cell density might affect the aggregation, cells were seeded with different densities on 12-well dish. Until the beginning of aggregation, cells seeded at low densities exhibited the longest culture period of 16 days whereas cells seeded at high densities showed the shortest period of 9 days to form aggregation. The number of cells was $15.1{\pm}0.2{\times}10^4$ as the least for the low density group, and $29.3{\pm}2.8{\times}10^4$ as the greatest for the high density group. When human cord blood serum or normal bovine serum was examined for the same effect on HEACs, interestingly, cord blood serum induced the aggregation of cells whereas bovine serum treatment has never induced. When cells were cultivated with 10% HS for 9 days, they were obtained and analyzed by RT-PCR. Compared to FBS-cultivated HEACs, HS-cultivated HEACs did not express VIM, and less expressed GATA4, PALLD. On the other hand, HS-cultivated HEACs expressed MAP2 more than FBS-cultivated HEACs. In conclusion, human adult stem cells could move and form aggregates by the treatment with human body fluids.

• International Journal of Advanced Culture Technology
• /
• v.9 no.4
• /
• pp.18-28
• /
• 2021

This study surveyed how retirees' evaluation of starting food service business affects the effectiveness their new business and quality of life, based on personal factors such as entrepreneurship and business-starting capability and environmental factors by using questionnaires. Bootstrapping was carried out in order to find out factors affecting rapidly changing new business environments and retirees' initial intent to start a business so as to verify basic hypothesis about relation between retirees' evaluation of starting food service business (social, economic, and psychological effects) and the effectiveness of their new business and quality of life and confirm whether the effectiveness of the new business acts as a medium between the evaluation of starting food service business and quality of life. In addition, PLS-MGA was performed in order to verify whether the correlations among test factors can be varied according to the kind of job the target retirees had. Having examined the basic thesis, it was found that social and economic factors had significant positive effect on the effectiveness of the new business, and social and psychological factors had significant positive effect on the quality of life. Having analyzed whether the effectiveness of new business acted as a media between evaluation of starting food service business and quality of life, there was no significant effect as a medium. Having studied whether the kind of job of the retirees controlled or affected the relations among evaluation of starting food service business, effectiveness of new business and quality of life, the results were as follows: in the office job retiree group, the greater economic factor led to increase of effectiveness of new business, while social and psychological factors influenced the quality of life; In the physical labor group, the higher social factor resulted in higher effectiveness of new business, which showed significant positive effect on the quality of life. Having researched about which element is considered to be most important in starting food service business, the most important element was found to be dish/menu, followed by staff management, accounting management, business management, and service education. Having analyzed relation between accomplishment and important consideration for starting food service business, "managers with entrepreneurship," "appropriate distribution of time to prepare for starting business," and "operation of practical field education programs" showed higher importance compared to the degree of satisfaction, so it is needed to more concentrate on the above matters. This study intends to raise retirees' awareness of starting business and help them live better life based on the analysis results, and further suggest detailed mechanism and specific operations of factors affecting retirees' decision making on starting business, such that they can use the information as basic materials to make better choices that can lead to successful business.

• Journal of Nutrition and Health
• /
• v.51 no.3
• /
• pp.228-241
• /
• 2018

Purpose: The health risk of women increases after menopause. This study evaluated the effectiveness of a public health center-based nutrition education program for hypertension in women older than 50 years of age. Methods: The program included 8-week nutrition education and 8-week follow-up with keeping a health diary and nutrition counseling. The program was evaluated three times: before and after the nutrition education, and after the follow-up. The subjects were classified into hypertensives (n = 44) or normotensives (n = 71). Results: The rate of taking antihypertensive drugs in the hypertensive group was 86.4%. The systolic blood pressure decreased in the hypertensive and normotensive groups after nutrition education (p < 0.05). The body weight (p < 0.001), BMI (p < 0.001), waist circumference (p < 0.001), and percent body fat (p < 0.01) were also decreased after nutrition education in both groups. The hypertensive group showed an increase in HDL-cholesterol level (p < 0.001) and decreases in triglycerides (p < 0.01) and LDL-cholesterol (p < 0.05) levels after completion of the program. The normotensive group also displayed significant changes in HDL-cholesterol (p < 0.001) and triglycerides (p < 0.01). The dietary habits and nutrition knowledge on sodium and hypertension were improved in both groups (p < 0.001). The total score of dietary behavior related to the sodium intake was improved in the normotensive group (p < 0.001). The total score of the high sodium dish frequency questionnaire decreased in both groups after nutrition education and completion of the program compared to that before the program. Decreases in the consumption frequencies of noodles, pot stews and stews, Kimchi, and beverages were significant. The total self-efficacy score was increased in both groups by the program (p < 0.001). In particular, the hypertensive group showed improvement in all items. Conclusion: This public health center-based nutrition education program may contribute to the prevention and management of hypertension and chronic diseases in women over 50 years of age.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.4
• /
• pp.389-394
• /
• 2006

The change of antioxidative character by germination of brown rice was evaluated. From the total methanolic extract of brown rice, 2.5 mm-germinated brown rice, and 5 mm-germinated brown rice, SOD-like activity and nitrite scavenging ability were identified as antioxidative character. SOD-like activities and nitrite scavenging abilities of all samples were changed dose-dependently and germination-dependently. After successive partitioning with hexane, ethyl acetate (EtOAc) and water, each fraction was tested for these activities. SOD-like activities of all fractions were increased by germination, and especially hexane fraction and EtOAc fraction of 5 mm-germinated brown rice had more strong activities than 50 ppm vitamin C. The $EC_{50}$ values of SOD-like activity showed a gradual decrease by germination and that of EtOAc fraction of 5 mm-germinated brown rice was 17 ppm, which was lower concentration than that of 50 ppm vitamin C. The $IC_{50}$ values of nitrite scavenging ability at PH 1.5 also underwent a great decrease by germination and germinated brown rice had the nitrite scavenging ability at lower concentration than brown rice. The results suggest that SOD-like activity and nitrite scavenging ability are thought to be enhanced by the germination effect.

• Journal of Nutrition and Health
• /
• v.41 no.1
• /
• pp.89-99
• /
• 2008

This study was conducted to investigate the main and side dish preference of food with 681 children (145 of kindergarten, 300 of children, 236 of adolescences) in Seoul and Gyeonggi area using questionnaires. Regarding preference of the staple foods, it was shown that all group had the highest preferences for boiled rice, The kindergarten period prefer Jajangmyen the most, children and adolescences like spaghetti (p<0.05). For breads, the kindergarten preferred cakes the most, the middle years and the adolescences preferred pizza. Regarding preference of soups, it represents the kindergarten liked seaweed soup, the children and adolescences liked sollongt'ang (p<0.05). For pot stew, the kindergarten preferred bean-paste pot stew the most, the children with parents' income level less than 4 million won preferred Kim-chi stew, the middle years with parents' income level equal or greater than 4 million won preferred beanpaste pot stew and all adolescences preferred Kim-chi pot stew (p<0.05). Stewed beef with soy sauce was preferred the most by all ages. For pan-fried foods, the kindergarten with parents' income level less than 4 million won preferred pan-fried spicy port the most, the kindergarten with parents' income level equal or greater than 4 million won preferred pan-fried anchovy the middle years preferred pan-fried spicy pork, the adolescences with parents' income level less than 4 million won preferred pan fried Kim-chi the most (p<0.05). And for vegetable dish, all age groups preferred seasoned bean sprouts and Chinese cabbage Kim-chi the most which they can easily see on their tables.