• Food Science and Biotechnology
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• v.18 no.5
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• pp.1124-1131
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• 2009

Acanthopanax senticosus has been used in East Asia as a traditional medicine. The purpose of this study is the investigation of an extraction method for A. senticosus var subinermis (ASvS) leaves to improve their antioxidant and anti-inflammatory activities. Six extracts were prepared: extracted with water (W), ethanol (Eth), water or ethanol after ultra high pressure (WP, EthP), and water or ethanol after an extrusion process (WEx, EthEx). Diphenylpicrylhydrazyl (DPPH) radical scavenging activity and ferric reducing ability showed that all extracts had a significant antioxidant activity. In anti-inflammatory activities, Eth and EthEx significantly inhibited the release of lipopolysaccharide (LPS)-induced nitric oxide (NO), tumor necrosis factor (TNF)-${\alpha}$, and interleukin (IL)-$1{\beta}$ independent of cell viability in RAW 264.7 macrophage cells. Inducible NO synthase (iNOS) protein was significantly decreased by EthEx. These findings present that Eth and EthEx extracts of ASvS leaves have anti-inflammatory activities, and EthEx extract suppresses LPS-induced NO through the down-regulation of iNOS and pro-inflammatory cytokines.

• Preventive Nutrition and Food Science
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• v.16 no.3
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• pp.224-229
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• 2011

The radical scavenging activity and inhibition effect from lipid peroxidation induced by peroxyl radical of methanol extract from Perilla frutescens and its active compound, rosmarinic acid (RA), were investigated in vitro. The treatment of extract and RA scavenged 1,1-diphenyl-2-picrylhydrazyl, hydroxyl radical (${\cdot}OH$) and nitric oxide in a concentration-dependent manner. In particular, the extract and RA showed strong radical scavenging activity against ${\cdot}OH$, the most toxic and reactive radical. In addition, Perilla frutescens and RA effectively inhibited lipid oxidation induced by sodium nitroprusside and 2,2'-azobis(2-aminopropane) dihydrochloride, determined by the ferric thiocyanate method. The present results suggest that Perilla frutescens and RA play a protective role against oxidative stress induced by free radical and lipid peroxidation.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.232-236
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• 2006

Effect of Bifidobacterium longum BO-11 isolated from healthy adult feces on Baechu-kimchi made of chinese cabbage was evaluated. Upon enumeration of bifidobacteria using BS medium, microorganisms grew slowly in kimchi during fermentation at $4^{\circ}C$. Taste preference of bifidobacteria-added kimchi was higher than that of conventional kimchi without bifidobacteria.

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.69-78
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• 2000

The purposes of this study were to : (a) investigate overall operating conditions of university residence hall foodservice, (b) compare them by the management systems. Questionnaires were hand delivered and mailed to 73 foodservice managers. A total of 56 were usable; resulting in 76.7% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, $x^2-test$. Sixty-four percent of the foodservice operations were 'self-operated'; 23% were 'contracted'; and 13% were 'rented'. Eighty-three percent of operations provided 'single menu'; forty-six percent of foodservice operations with 'partially self-service'; and forty-one percent with 'complete self-service'. Forty-four percent of overall foodservice operations provided 1,000-2,000 meals per day; thirty-one percent provided less than 1,000 meals per day, and twenty-four percent provided more than 2,000 meals per day. The highest meal price was 1,950 won and the lowest was 700 won with average of 1,295 won. The mean number of employees was 12.2; the number of working hours was 59.7 hours per week.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.593-600
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• 2008

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Lotus root powder were added to the wheat flour. The cooking quality, mechanical textural properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Lotus root powder-wheat flours were shown to have increased and the viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples were reduced, as the Lotus root powder content was increased as measured via amylography. As increasing amounts of Lotus root powder were added, the L and b values were reduced, and the color values, weight, and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the Lotus root powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, the noodles prepared with 15% Lotus root powder were preferred more than the other noodles, according to the results of our sensory evaluation.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.695-703
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• 2014

Daebong persimmon puree (DPP) prepared from removing the astringency of persimmon was used as a substitute for water when making the dough of white pan bread using domestic wheat flour, and the resulting, quality characteristics were investigated. The moisture content of DPP was 96.69%, and the dough was made by various levels of substitution of DPP for water (0, 10, 30, 50 and 100%). During fermentation, the expansion power of the dough decreased with increasing DPP levels (p<0.05). The volume, specific volume, baking loss, and the L and ${\Delta}E$ values of the crust and crumb of the breads also decreased with increasing DPP levels. The hardness and chewiness of the bread containing 100% DPP (without water) showed the highest values, but the springiness, cohesiveness and resilience showed the opposite trends. In the difference tests, all attributes except air cell uniformity were significantly different (p<0.05). Bread made with 100% substitution of DPP for water achieved the highest scores for flavor, taste and overall acceptability.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.140-148
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• 2007

Diabetic nephropathy has been increasing, although blood glucose and blood pressure can be controlled by angiotensin converting enzyme(ACE) or advanced glycosylation end products(AGE) inhibitors in the diabetic patients. We investigated the effect of dietary supplementation of sea tangle on the blood glucose, and pathological scoring of diabetic kidneys in the streptozotocin(STZ) induced diabetic rats. Male Sprague-Dawley rats were divided into normal rats fed control diet and diabetic rats fed control diet or control diet supplemented with powder or oater extract of sea tangle. Diabetes was induced by a single injection of STZ(60mg/kg, ip) in citrate buffer. The animals were fed the experimental diet and water for 13 weeks. Dietary supplementation of sea tangle decreased blood glucose in the diabetic rats. However, dietary supplementation of sea tangle did not affect the antioxidant enzyme activities, MDA content and pathology of diabetic kidneys. These results indicate that decreased blood glucose by sea tangle could not delay the progression of diabetic kidney disease.

• Korean Journal of Human Ecology
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• v.9 no.2
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• pp.75-83
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• 2006

This study was carried out to investigate the eating out behaviors of adults in Jeonju area. A total of 500 adults were surveyed by questionnaires during January 2004. The subjects were aged 20 to over 50 years, and were classified into 4 groups (age $20{\sim}29,\;30{\sim}39,\;40{\sim}49$, and over 50). The data were analyzed using the SPSS 10.0 program. The results are summarized as follows: 78.2% of adults aged 50 and over answered they are 'eats three meals every day' (p<0.05). Breakfast was skipped in 73.3% of $20{\sim}29$ age group(p<0.001). As the age goes up, three meals and breakfast ratio were high. The highest frequency to dine out with a subjects were 2 or 3times a month(31.2%). About 40% of the $30{\sim}39$ age group spent daily $20,000{\sim}30,000$ Won for eating out. Korean foods were the most preferred menu for eating out in $40{\sim}49$ age group(p<0.001). Taste of food was the most important factor in selecting the menu (57.2%). Major source of restaurant information was recommendation by friends or relatives in $20{\sim}29$ age group(p<0.001). Dinner eat out was most frequent(45%) and lunch eat out on dinner eat out was 29%. Especially, 65.8% of $30{\sim}39$ age group was highest.

• Proceedings of the National Institute of Ecology of the Republic of Korea
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• v.5 no.3
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• pp.86-93
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• 2024

Unintentional dispersal of organisms has explosively increased due to expansion of human activities. Among introduced organisms, some organisms are categorized as invasive species because of their effects on environmental risk, economic loss, and human health. In 2023, a leopard slug (Limax maximus) was reported in Suwon, Republic of Korea. This slug was designated as a potential invasive species because a wide range of plant species were identified as food sources for this slug in its original habitats. However, it is difficult to investigate the ecological risk of this newly introduced slug in Republic of Korea. Therefore, the potential ecological risk from this newly introduced slug was estimated by meta-genome analyses of its feces. Through meta-genome analyses, 22 Families, 28 Genera, and 26 Species of land plants were identified. Among these 26 identified plant species, six economically important crops - squash (Cucurbita maxima), tomato (Solanum lycopersicum), potato (Solanum tuberosum), cowpea (Vigna unguiculata), rice (Oryza sativa), and oriental melon (Cucumis melo) - were identified. Therefore, leopard slugs potentially could cause economic losses in Republic of Korea. Further study is required to build a control strategy against leopard slugs.

• Korean Journal of Community Nutrition
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• v.25 no.1
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• pp.48-60
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• 2020

Objectives: Most cohort studies used food frequency questionnaires (FFQ) to evaluate coffee consumption as it assesses habitual dietary patterns, whereas some studies have used the 24-hour recalls (24HR) as it elicits in-depth description of foods and the amount eaten. The aim of this study was to compare FFQs and 24HR to assess the consumption of various types of coffee. Methods: We included 25,904 participants aged 40 years or older from the Health Examinees (HEXA) Study of the Korean Genome and Epidemiologic Study (KoGES). Each participant completed one FFQ and one-day (n=11,280) or two-day 24HR (n=14,624). We classified coffee types into: black coffee, coffee with sugar and cream, and coffee with sugar alone or cream alone. We compared the proportions of nondrinkers, black coffee, and coffee with sugar and cream through FFQ and 24HR. Results: Among those who completed one FFQ and one-day 24HR, 39.4% of "nondrinkers" on one-day 24HR reported that they did not drink coffee on their FFQs. Whereas among those who complete two-day 24HR, 71.2% of "nondrinkers" on two-day 24HR said that they did not drink coffee on their FFQs. Among those who completed one FFQ and oneday 24HR, 58.3% marked "black coffee" on one-day 24HR said that they drank black coffee on their FFQs. Among those who complete two-day 24HR, 58.8% marked "black coffee" on two-day 24HR said that they drank black coffee on their FFQs. The kappa coefficients and percent agreements were 0.4 and 59.6%, respectively, for the comparison of coffee intake between FFQ and one-day 24HR, and 0.6 and 72.8%, respectively, for the comparison of coffee intake between FFQ and two-day 24HR. Conclusions: We found discrepancies between FFQs and 24HR in the types of coffee consumed. Such limitations should be considered when using the 24HR data to examine the effect of coffee consumption on disease development.