• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.9
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• pp.14-19
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• 2019

In this study, the possibility of using marine life for cosmetic materials was assessed by establishing a fermentation process of seaweed, such as Ecklonia cava, Enteromorpha prolifera, Chondria crassicaulis, Eiseniabicyclis, Codium fragile, Seaweed furcata, Gloiopeltis tenax, Grateloupia elliptica, Undaria pinnatifida, and Saccharina japonica. Lactobacillus sakei isolated from Kimchi was used for effective fermentation and whole milk powder was used as an additive. 2.0 % of crushed seaweed and 1.0 % of whole milk powder were added and afterwards, 1.0 % Lactobacillus sakei was added after cooling to $40^{\circ}C$. After cooling and filtering the fermented product, butylene glycol, glycerine, and 1,2-hexandiol, which have the effect of a preservative, were added to mix and complete the final product. Among the ten kinds of seaweeds, the process was found to be highly effective in the fermentation of Ecklonia cava, Codium fragile, Undaria pinnatifida, and Saccharina japonica. The amount of fermentable substances in cosmetics was determined and the safety of the raw material was verified using the HET-CAM (The Hen's egg test-Chorioallantoic membrane) test.

• Korean Journal of Poultry Science
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• v.18 no.2
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• pp.85-95
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• 1991

The investigation concerned an effect of the ground charcoal powder and organic acids on the digestibilities of protein and energy or the contents of uric acid, ammonia, creatine and urea in excreta of 113 week-old White Leghorn strain layers. Birds were fed basal (control) diet composed of mainly corn-soybean meal during a week of previous feeding and subsequent experimental diets during 12 weeks of experimental feeding . The experimental diets were the control diet(CON). diet(CPD) substituted 0.5% of the ground charcoal powder with the defatted rice bran of the CON, diet(PWV) added 0.1mM(based on the acetic acid) wood vinegar in the CPD and diet(PFA) added 0.1mM (based on the acetic acid) fermented acetic acid in the CPD. Birds fed CPD excreted significantly(P＜0.05) more fecal nitrogen(FN) and lower urinary nitrogen (UN) than those of birds fed CON. Digestibility of protein was lower significantly (P＜ 0.05) in CPB-fed bird than in bird fed CON. while birds fed CON. PWV and PFA showed similar values. Also urinary nitrogen per nitrogen intake (UN/NI) or absorbed nitrogen (UN/AN) was significantly (P＜0.05) lower in birds fed CPD compared with those in birds fed CON. And birds fed PWV tended to increase UN/NI and UN/AN, while PFA-fed birds excreted significantly (P＜0.05) higher UN/Nl and UN/Ah than those of birds fed CPD diet. The uric acid nitrogen (UAN) per nitrogen intake (UAN/NI) or absorbed nitrogen (UAN/AN) were lower significantly(P＜0.05) in CPD-fed birds and were tended to decrease in birds fed PWV compared with those in birds fed CON and PFA The ammoniacal nitrogen(AMN) per nitrogen intake (AMN/NI) or absorbed nitrogen (AMN/NI) was tended to increase in birds fed experimental diets and was increased significantly(P＜0.05) in birds fed PFA compared with those of birds fed CON. The excretion of creatine and urea nitrogen per nitrogen intake or absorbed nitrogen was shown similar values among birds fed experimental diets Digestibility of energy (DE/GE) was not shown any significant effect of experimental diet and were in the range of 80~84%. But metabolizability (ME/GE or MEn/GE) was increased in birds fed CPD and PWV and was decreased in birds fed PFA compared with those in birds fed CON. Although birds fed PWV showed significantly(P＜0.05) higher ME/GE than bird fed PFA, the MEn/GE were higher significantly (P＜0.05) in birds fed CON and CPD compared with that in birds fed PFA. Fecal energy affects 10~23% in the change of metabolizability though significant effect of fecal energy on the metabolizability were not found. But the effect of urinary energy on the metabolizability of diet was lowered as 2.3~3, 0% and the effect of experimental diets on the metabolizability of diets was due to change of urinary energy which also was originated from the change of uric acid energy.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.53-62
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• 2007

In this study, physicochemical, microbiological and organoleptic analyses were carried out on cabbage kimchi, a representative fermented food, that was made with 0.5%, 1.0%, and 1.5% mulberry leaf powder during fermentation. This kimchi was then compared to, kimchi without added mulberry leaf powder. The pH values showed minimal differences between the two types of kimchi at the beginning of fermentation. The total acidities were low in every plot of kimchi and increased according to the fermentation. The total microbial cell and Lactobacilus counts increased rapidly in the exponential phase according to the fermentation, and showed little increase in the stational phase. Among the analyzed plots, the lowest population was found in the kimchi containing 1.0% of mulberry leaf powder. This kimchi, in particular, also had the best quality scores, overall acceptance and organoleptic test results during fermentation. Fermentation was slowed in the kimchi with mulberry leaf powder, according to the amount of added as compared to the kimchi without it also showed less acidity. The color appearance, however, of the kimchi with added mulberry leaf powder, was inferior to that of the kimchi without mulberry leaf powder.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.349-356
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• 2005

For the purpose of making a new type of functional drinkable yoghurt, skim milk containing $0.5\~2.0\%$(w/v) green tea powder was fermented by the mixed stains of Streptococcus thermophilus and Lactobacillus acidophilus. Quality characteristics of the drinkable yoghurts were evaluated in terms of quality-keeping properties(number of viable cells, pH, titratable acidity) and sensory properties. When the drinkable yoghurts added with $0.5\~2.0\%$ green tea powder were kept at $4^{\circ}C\;and\;20^{\circ}C$ for 20 days, the number of viable cell counts of the lactic acid bacteria($2.1\times10^8\~6.2\times10^8$ CFU/mL). pH($4.16\~4.22$) and titratable acidity($0.792\~0.881\%$) were not significantly changed for all drinkable yoghurts during the storage at $4^{\circ}C\;and\;20^{\circ}C$ days, but the number of viable cell counts($4.2\times10^3\~1.8\times10^5$ CFU/mL), pH($3.82\~3.92$) and titratable acidity($1.057\~1.174\%$) were markedly changed f3r the storage at $20^{\circ}C$ for 20 days. Therefore the keeping quality of the drinkable yoghurts with addition of green tea powder was relatively good at $4^{\circ}C$ for 20 days. The results of sensory evaluation of the drinkable yoghurts containing peen tea powder indicated that flavor, sweet taste, mouthfeel and aftertaste of the drinkable yoghurt with $0.5\%$ green tea powder showed higher preference than others. And the drinkable yoghurt containing $0.5\% green tea powder added $20\%$(v/v) oligosaccharide had the higher sensory scores in sweet taste, aftertaste and overall acceptability among the treatments.

• Genomics & Informatics
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• v.14 no.4
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• pp.222-229
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• 2016

Kimchi is a traditional Korean food prepared by fermenting vegetables, such as Chinese cabbage and radishes, which are seasoned with various ingredients, including red pepper powder, garlic, ginger, green onion, fermented seafood (Jeotgal), and salt. The various unique microorganisms and bioactive components in kimchi show antioxidant activity and have been associated with an enhanced immune response, as well as anti-cancer and anti-diabetic effects. Red pepper inhibits decay due to microorganisms and prevents food from spoiling. The vast amount of biological information generated by academic and industrial research groups is reflected in a rapidly growing body of scientific literature and expanding data resources. However, the genome, biological pathway, and related disease data are insufficient to explain the health benefits of kimchi because of the varied and heterogeneous data types. Therefore, we have constructed an appropriate semantic data model based on an integrated food knowledge database and analyzed the functional and biological processes associated with kimchi in silico. This complex semantic network of several entities and connections was generalized to answer complex questions, and we demonstrated how specific disease pathways are related to kimchi consumption.

• Biomedical Science Letters
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• v.14 no.4
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• pp.211-218
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• 2008

The purpose of this study was to investigate the effects of dietary Chungkookjang (Korean fermented soybean) powder on blood glucose level, lipid profiles, antioxidant enzymes activities and histological changes in kidney of streptozotocin (STZ)-induced diabetic rats. Male Sprague-Dawley rats of three groups including nondiabetic group fed normal diet (NC), diabetic group fed normal diet (DC) and diabetic group fed Chungkookjang diet (DCH; 100 g/kg diet) were reared for 8 weeks. The serum glucose, triglycelide and total lipid levels in the DCH group were significantly lower (P<0.05) than the DC group. The renal xanthine oxidase, catalase and glutathione S-transferase activities in the DC group were significantly higher than the NC group. The xanthine oxidase, superoxide dismutase and glutathione S-transferase activities in the DCH group were significantly lower than the DC group (P<0.05). Tubular epithelial change, such as Armanni-Ebstein cells, was significantly reduced in the DCH group compared to the DC group. In conclusion, these results indicated that Chungkookjang supplement seems to be beneficial to correct the hyperglycemia and hyperlipidemia as well as to protect kidney against diabetic changes.

• International Journal of Industrial Entomology and Biomaterials
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• v.31 no.2
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• pp.48-55
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• 2015

1-Deoxynojirimycin (DNJ) has been extensively investigated for its applications as an a-glucosidase inhibitor in postprandial hyperglycemia, and has been applied to nutraceuticals and medicines to prevent or delay the progression of type 2 diabetes. However, the amount of DNJ in mulberry leaves is low (approximately 0.1%), therefore, a more effective extraction method is needed. In this study, microbial DNJ production was developed as an alternative to chemical methods. We identified fermented sericultural products and bacteria that produce DNJ in large quantities using high performance liquid chromatography and thin layer chromatography. The inhibition of a-glucosidase activity was examined with respect to DNJ production or non-production. Crude DNJ from the isolated strains exhibited greater than 70% a-glucosidase activity. An investigation of the effect of mulberry leaf powder concentration (1~5%), using high DNJ producing bacteria, provided evidence for microbial mass production of DNJ.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.4
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• pp.383-389
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• 2014

An 8-week feeding trial was conducted to determine the apparent dry matter and protein digestibility of seven different dietary protein sources by juvenile river puffer Takifugu obscurus. Eight diets containing white fish meal (WFM), brown fish meal (BFM), squid liver powder (SLP), krill meal (KM), leather meal (LM), soybean meal (SM), or fermented soybean meal (FSM) were prepared by mixing a basal diet (BD) with one of the seven test ingredients at a ratio of 7 to 3. Fish averaging $10.8{\pm}0.04g$ were fed the experimental diets in triplicate groups. The apparent dry matter digestibilities of BFM, WFM, FSM, SLP, LM, SM, and KM were 80, 78, 72, 67, 56, 55, and 54%, respectively, while the corresponding apparent protein digestibilities were 96, 96, 93, 92, 89, 88, and 86. The weight gain of fish fed BFM was significantly greater than that of fish fed SM or LM (P<0.05), while it was not significantly different from that of fish fed the BD, WFM, FSM, BFM, SLP, or KM. These results indicated that WFM, BFM, FSM, and SLP are potentially good protein sources for replacing fish meal in river puffer feed.

• Korean Journal of Agricultural Science
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• v.38 no.3
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• pp.485-491
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• 2011

Yogurt was prepared from skim milk added with 2, 4 or 6% of green whole grain of barley, wheat, glutinous rice and common rice, respectively. Changes in pH, titratable acidity, viable cell counts and viscosity during fermentation were monitored and its sensory evaluation was also performed. The optimum level of additives such as green whole grain of barley, wheat, glutinous rice and common rice for yogurt manufacture was selected to 2%. The samples added with green whole grain of barley and wheat powders reached pH 4.5 in 12 hours. After 4 hours of fermentation, pH, the viable cell counts and viscosity in samples added with 2% green whole grain of barley, wheat, glutinous rice and common rice powders were the highest. Especially, in overall sensory evaluation using 5 parameters, the sensory scores of glutinous rice and common rice 2% yogurts were significantly high. From this experiment, the additives optimum level of glutinous rice and common rice powders was selected to be 2%.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.649-654
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• 2010

In order to develop new functional yogurts using mulberries and mulberry leaves, which were cultivated in Hwasun-gun, Jeonnam Province, Korea, the nutritional compositions, fermentation conditions, sensory properties, and storage stabilities of the yogurts were analyzed. The mulberry powder yogurt contained 87.96% moisture, 3.21% carbohydrate, 4.52% protein, 3.63% lipid, and 0.68% ash, and the mulberry leaf yogurt contained 86.36% moisture, 4.13% carbohydrate, 4.87% protein, 3.79% lipid, and 0.85% ash. A yogurt base was fermented for 13 h with 0.01% ABT-5 starter inoculum at $40^{\circ}C$. To prepare the mulberry jam and mulberry leaf yogurts, a variety of mulberry jam and mulberry leaf samples were added to the yogurt base. The sensory evaluation results of the yogurts containing the mulberry jam and mulberry leaves indicated that a product made with 15% mulberry jam was more strongly preferred than other samples. When the mulberry jam and mulberry leaf yogurts were stored at $4^{\circ}C$ for 15 d, there were no significant changes in pH, titratable acidity, or viable cell numbers of lactic acid bacteria and Bifidobacterium bifidum.