• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.2
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• pp.352-357
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• 2006

This experimental study was designed to investigate the effects of Acanthopanax sessiliflorus $S_{EEM}$ leaves, stems, roots (ACL, ACS, ACR) on the change of weight and the serum total cholesterol, HDL-cholesterol, LDL-cholesterol, triglyceride, free fatty acid, total lipid and phospholipid level in obese mice induced Dy high fat diet. Experimental groups were as follows ; Normal group was fed with normal diet and administered with distilled water during 7 weeks, Control group was fed with high fat diet and administered with distilled water during 7 weeks, Sample A group was fed with high fat diet and administered with ACL of 500 mg/kg/mouse/day during 7 weeks, Sample B group was fed with high fat diet and administered with ACS of 500 mg/kg/mouse/day during 7 weeks, Sample C group was fed with high fat diet and administered with ACR of 500 mg/kg/mouse/day during 7 weeks. The results were as follows ; 1. Sample A group, Sample B group and Sample C group were significantly decreased the serum total lipid level in comparison with Control group. 2. Sample A group was decreased the body weight (4 weeks, 7 weeks), the serum total cholesterol level, the serum LDL-cholesterol level, the serum triglyceride level, the serum free fatty acid and phospholipid level but increased the serum HDL-cholesterol level in comparison with Control group. 3. Sample B group was increased the serum HDL-cholesterol level but decreased the body weight (4weeks), the serum total cholesterol level, the serum free fatty acid and triglyceride level in comparison with Control group. 4. Sample B group was significantly decreased the body weight (7 weeks), the serum LDL-cholesterol and phospholipid level in comparison with Control group. 5. Sample C group was increased the serum HDL-cholesterol level but decreased the body weight (4 weeks) and the serum free fatty acid level in comparison with Control group. 6. Sample C group was significantly decreased the body weight (7 weeks), the serum total cholesterol level, the serum LDL-cholesterol and triglyceride level in comparison with Control group. According to above results, I suggest ACR is able to be used for the obesity.

• Journal of Forest and Environmental Science
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• v.32 no.2
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• pp.158-163
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• 2016

Mushroom surveys and collections were conducted in the western and eastern forest areas in Cambodia, and then fungal biodiversity was analyzed by identifying mushrooms. One thousand and three hundreds eighty three specimens were identified by morphological and genetical characteristics, and were classified into 238 species, 160 genera, 52 families, 15 orders, and 3 phylums. The collected mushrooms were immersed in 70% ethyl alcohol for DNA extraction, and the rest of them were dried in the portable mushroom dryer for 12 hrs. Among these mushrooms, the genera Mycena (8.7%), Ganoderma (5.6%), Microporus (5.3%), Marasmius (4.2%), Marasmiellus (3.0%), Phellinus (2.5%), Trametes (2.5%), Hygrocybe (1.9%) and Pycnoporus (1.5%) were dominant. In the western Cambodia, 1,061 specimens were collected from Koh Kong forests, while 263 specimens were collected from the eastern Cambodia, Seima and Mondulkiri forests. Elevations of surveyed sites were ranged from 0 to 750 m above sea level. The number of species observed in the elevation of 251-500 m was the highest as compared to the other ranges of elevation. Daldinia concentrica, Microporus vernicipes, Microporus xanthopus, Pycnoporus coccineus, Stereum hirsutum, and Stereum ostrea were commonly distributed in all ranges of elevation, while the distribution of Ceratomyxa fruticulosa, Panus fulvus, Schizophyllum, Trametes versicolor, and Tyromyces chioneus were limited under 500 m. One hundred and forty one species including Amauroderma sp., Bjerkandera adusta, Trichaptum abietinum, and Tyromyces chioneus were collected only in Cardamom, while 20 species including Auricularia auricula-judae, Coriolopsis sanguinaria, Rigidoporus microporus, and Xylaria polymorpha were collected only in Seima. Ganoderma sp., Mycena sp., Marasmius sp., Microporus xanthopus, Phellinus sp., and Russula sp. were dominant species in both the western and eastern Cambodia. Species diversity indices in the eastern and western survey sites were 1.83 and 1.77, respectively, while evenness indices were 0.92 and 0.90. The species similarity index between two survey sites was 0.42.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.965-970
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• 2002

This study was conducted to investigate inhibition effect of sanitizers against E. coli and a hygienic condition on the surface of utensils and equipments which were used to food service. Samples swabbed using cotton were collected from the surface of stainless steel, wood and plastic utensils and equipments which were used to food service at four elementary schools in Busan and analyzed by measuring the total, coliform and Salmonella spp. count. Total plate counts were 10$^4$~10$^{5}$ CFU/100 cm$^2$ in most of utensils and equipments except plastic cutting board. There were lots of coliforms in slicer (2.8$\times$10$^1$CFU/100 cm$^2$) and peeler (1.1$\times$10$^1$CFU/100 cm$^2$). It was indicated that the sanitary condition of some utensils and equipments such as slicer and peeler should be improved promptly. To investigate inhibition effect of sanitizers against E. coli, the surface of utensils and equipments used in food service was treated at different concentration of sodium hypochlorite for 1 minute and 3 minutes, respectively. The plastic utensils and equipments were most effective aganist E. coli at 100 ppm sodium hypochlorite for 3 minutes. But the stainless steel and wood were most effective at 200 ppm sodium hypochlorite for 3 minutes. It was also treated with 70% ethyl alcohol for 10 seconds and 30 seconds, respectively. The stainless steel utensils and equipments were most effective aganist E. coli at 10 seconds, but plastic and wood were most effective at 30 seconds. Therefore, the results of this study indicated that standardization of disinfection method of utensils and equipments used in food service should be given and sanitation training for dietition should be conducted continuously.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.917-924
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• 1995

Four types of soybean paste(Doenjang), prepared with traditional Korean meju, natto meju, koji and mixture of koji and natto meju, were analyzed for compositions of free sugars and fatty acids. Crude protein content of the soybean pastes were ranged from 10.3~14.6% and in the order of traditional Korean soybena paste>natto soybena paste>koji & natto soybean paste>koji soybean paste during fermentation of Doenjang. Ethyl alcohol contnet was relatively higher in koji and natto soybean paste after fermentation for 75 days, and its content was the highest in koji soybean paste as 2.8% after fermenting for 90 days. Contents of total sugars and reducing sugars decreased during fermentation of doenjang in the order of koji soybena paste>koji and natto soybean paste>traditional soybean paste>natto soybean paste. Among the free sugars glucose, galactose, mannose and arabinose were identified in soybean paste, and glucose and galactose were more bundant. Contents of glucose and total free sugars were the highest in the traditional Korean soybean paste and galactose content was highest in koji soybean paste. In fatty acid compositions of soybean pastes, palmitic, stearic, oleic, linoleic, linolenic and arachidonic acids were analyzed, and the most abundant fatty acid was found to be oleic acid as 38.5~46.9% in all samples tested. But no significant differences in ratio of fatty acid compositions was observed from tested samples during the fermentation period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1208-1213
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• 2016

Advanced glycation end product (AGE) formation and reactive oxygen species are potential therapeutic targets for the prevention of diabetic nephropathy and other pathogenic complications. Activity-guided isolation of an ethylacetate-soluble portion of 80% methanolic extract from fruits of Sorbus commixta of the Ulleung Island origin using AGE formation inhibition assay led to the isolation and identification of three caffeoylquinic acid derivatives of a previously known structure, 3-O-caffeoylquinic acid (neochlorogenic acid; 1), 4-O-caffeoylquinic acid (cryptochlorogenic acid; 2), and 5-O-caffeoylquinic acid (chlorogenic acid; 3). The structures of these compounds were confirmed by interpretation of nuclear magnetic resonance and mass spectrometry data. Among the isolates, the major metabolite, neochlorogenic acid (1) showed the most potent inhibitory effect against AGE formation with an $IC_{50}$ value of $167.5{\pm}3.5{\mu}M$. Furthermore, all isolated chlorogenic acid isomers were evaluated for their radical scavenging activity against peroxynitrite, and structurally related isomers 1, 2, and 3 exhibited potent inhibitory effects in this radical scavenging assay. This result suggests that the monocaffeoyl quinic acid derivatives isolated from S. commixta might be beneficial for the regulation of diabetic complications and related diseases.

• Restorative Dentistry and Endodontics
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• v.27 no.5
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• pp.521-529
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• 2002

The purpose of this study was to compare the shaping time of two shaping methods and the leakage of three different obturation techniques. Ninty three canaled human molar teeth were used, which were randomly divided into two groups of forty teeth each and ten control teeth. After working length determination, the one group was prepared crown-down technique using rotary root canal instruments of GT rotary files .12/20, .10/20, .08/20 and .06/20 taper(Maillefer Instrument SA. Switzerland). The other group was instrumented with Gates Glidden burs(#1, #2, and #3) to coronal preparation and GT rotary files .08/20 and .06/30 taper to apical preparation. Shaping time was measured. After root canals were instrumented, they were divided to three subgroups and obturated as follows : Subgroup 1, obturated with single cone method Subgroup 2, obturated with lateral condensation : Subgroup 3, obturated with continuous wave technique. Three subgroups were obturated using non-standardized gutta-percha cone(Diadent, Korea, .06 or .08 taper) and AH-26(Dentsply DeTrey, Germany) as a root canal cement. Ten unobturated teeth served as positive and negative controls. After immersion in 2% methylene blue solution for 1 month, the teeth were washed during 24h. The teeth were demineralized in 10% nitric acid and dehydrated by immersion in 80, 90 and 100% ethyl alcohol. The teeth were finally cleared and stored in 100% methylsalicylate, and apical dye penetration was evaluated under stereomicroscope(Leica M420, LC, U.S.A)at $\times$8.75 magnification. Liner measurement of dye penetration was assessed with the use of digitalized image analysing system (analySIS, GmbH, Germany) The data were analysed statistically using independent T-test and Two-way ANOVA and Tukey test. The result were as follows 1. In canal prepared with GT$^{TM}$ rotary file, shaphing time taked more than the group of using Gates Glidden drill to coronal preparation without statistical significance (p>0.05) 2. The group of single cone obturation using canal preparation of GT$^{TM}$ rotary files showed significantly more apical leakage than those of lateral condensation and continuous wave technique regardless of shaping method (p<0.05). 3 The group of single cone obturation using canal preparation of GT$^{TM}$ rotary files and Gates Glidden drill showed significantly more apical leakage than those of continuous wave technique regardless of shaping method (p<0.05). 4. Regardless of shaping method, The group of continuous wave obturation showed less apical leakage than those of lateral condensation without statistical significance (p>0.05). 5. The group of single cone obturation using canal preparation of GT$^{TM}$ rotary files and Gates Glidden drill showed more apical leakage than the group of lateral condensation using same shaping method with-out statistical significance (p＞0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.807-812
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• 2007

In order to enhance the flavor and storage stability of meat sauce, the manufacturing process of fermented beef-rib sauce was developed in a two-step process. The fermented sauce base was manufactured with Zygosaccharomyces rouxii Y-80 yeast cultivation in raw sauce ingredients for 3 days at $25^{\circ}C$. The fermented beef-rib sauce (FBS) was produced by mixing fermented sauce base with side ingredients. Comparison of the physicochemical and sensory properties with non-fermented beef-rib sauce (NFBS) revealed that the content of ethanol and volatile flavor compounds were higher in FBS; also, the result of sensory evaluation showed that FBS obtained excellent scores for overall taste. To determine the storage stability, FBS and NFBS were incubated at $25^{\circ}C$ for 7 days. The extent of decrease of pH and increase of titratable acidity in NFBS were faster than FBS. After 7 days, ethanol concentrations in FBS and NFBS were 3.77% and 2.04%, respectively. Therefore, based on these results, it can be suggested that storage stability of FBS is superior.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.141-146
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• 1995

For the effective utilization of skipjack tuna viscera, a study was carried out to investigate the applicability of viscera protein hydrolysate (VPH) as a protein supplement in the processing of imitation sauce and bread. The optimum extraction and hydrolyzation conditions for the production of viscera protein concentrate (VPC) and viscera protein hydrolysate (VPH) were determined. Boiled viscera could be extracted by ethyl alcohol without significant deterioration as a raw material for the further processing. High quality of VPH could be obtained by hydrolysis with 1% pepsin under its optimum condition $(pH\;1.65,\;37^{\circ}C)$. The solubilities of VPC and VPH were 40% and 90%, respectively, and the essential amino acid contents in two products were 48.7% and 63.2%, respectively. Especially, the content of taurine, a physiologically important amino acid, was 9.4% in VPH. In experimental preparations of imitation sauce and bread, panel test showed that the supplementation of 10% of VPH in imitation sauce and $3{\sim}5%$ of VPH in bread was well accepted in sensory characteristics such as color, flavor, taste and texture.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.586-592
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• 1999

The objective of this study was to investigate the fundamental characteristics of proteins effecting on Korean wheat flour quality. Mixing properties and protein contents of Eunpa, Allgreu, and Woori showed soft wheat characteristics. Tapdong had strong dough stability and high protein content like hard wheat flour. However, even though Greu had a high protein content, the dough strength was very weak like soft wheat flour. No major difference was observed in protein solubility with water, 0.1N NaCl, 70% ethyl alcohol, 0.1 N acetic acid solution and in sulfur and disulfide contents between Korean wheat flours and imported flours. However, DNS (Dark Norther Spring) had more contents of acid insoluble and SDS insoluble proteins compared with Korean wheat varieties. PAGE pattern of Tapdong was very similar to imported wheat flours at the high molecular weight regions and characteristic high molecular weight glutenin subunits were observed over 116 kD protein molecular weight region from 4 Korean wheat flours such as Eunpa, Woori, Allgreu, and Greu.

• Korean Journal of Microbiology
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• v.36 no.1
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• pp.26-32
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• 2000

Catechol 2,3-dioxygenase was purified from recombinant strain E. coli CNU312 carrying the tomB gene which was cloned from toluene-degrading Burkholderia cepacia G4. The purification of this enzyme was performed by acetone precipitation, Sephadex G-75 chromatography, electrophoresis and electro-elution. The molecular weight of native enzyme was about 140.4 kDa and its subunit was estimated to be 35 kDa by SDS-PAGE. It means that this enzyme consists of four identical subunits. This enzyme was specifically active to catechol, and$K_(m)$ value and $V_(max)$value of this enzyme were 372.6 $\mu$M and 39.27 U/mg. This enzyme was weakly active to 3-methylcatechol, 4-methylcatechol, and 4-chlorocatechol, but rarely active to 2,3-DHBP. The optimal pH and temperature of the enzyme were pH 8.0 and $40^{\circ}C$. The enzyme was inhibited by $Co^(2+)$, $Mn^(2+)$, $Zn^(2+)$, $Fe^(2+)$, $Fe^(3+)$, and $Cu^(2+)$ ions, and was inactivated by adding the reagents such as N-bromosuccinimide, and $\rho$-diazobenzene sulfonic acid. The activity of catechol 2,3-dioxygenase was not stabilized by 10% concentration of organic solvents such as acetone, ethanol, isopropyl alcohol, ethyl acetate, and acetic acid, and by reducing agents such as 2-mercaptoethanol, dithiothreitol, and ascorbic acid. The enzyme was inactivated by the oxidizing agent $H_(2)$$O_(2)$, and by chelators such as EDTA, and ο-phenanthroline.