• Journal of the Korean Society of Food Culture
• /
• v.11 no.1
• /
• pp.71-82
• /
• 1996

This study understands the actual conditions and problems for making traditional Korean food into the fast food. 1. Convenience to eat and nice atmosphere with friends (25%) are the best motive of visiting fast food restaurant. 2. The frequency of eating fast food is one to three times a month and the result of analysis on interrelation of human being in social anthropology represents that the fast food represents negative (-) interrelation by increasing of the age. The opinion about the fast food's nutrition is that the fast food lacks the nutrition (23.3%) and has excessive fat (40%). 3. The consumers were satisfied with the atmosphere of the fast food restaurant and unsatisfied with it's high prices. 4. The consumers' opinion on making the traditional food into a fast food was 66.4%. The consumers' opinions on traditional food to be improved are the sanitation (37.9%), the cookery (25%), the taste (11.7%), the nutrition (10.7%) and the opinions about inheritance of the traditional food is that 87.5% of people gave positive responses.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2005.10a
• /
• pp.297-301
• /
• 2005

• Proceedings of the Korean Nutrition Society Conference
• /
• 2002.11a
• /
• pp.97-97
• /
• 2002

• BMB Reports
• /
• v.45 no.7
• /
• pp.377-389
• /
• 2012

Food fermentations have enhanced human health since the dawn of time and remain a prevalent means of food processing and preservation. Due to their cultural and nutritional importance, many of these foods have been studied in detail using molecular tools, leading to enhancements in quality and safety. Furthermore, recent advances in high-throughput sequencing technology are revolutionizing the study of food microbial ecology, deepening insight into complex fermentation systems. This review provides insight into novel applications of select molecular techniques, particularly next-generation sequencing technology, for analysis of microbial communities in fermented foods. We present a guideline for integrated molecular analysis of food microbial ecology and a starting point for implementing next-generation analysis of food systems.

• Proceedings of the National Institute of Ecology of the Republic of Korea
• /
• v.3 no.3
• /
• pp.165-171
• /
• 2022

The Chinese crested tern (Thalasseus bersteini) is one of the most globally endangered species, listed as "Critically Endangered (CE)" on the IUCN Red List, with only approximately 30-49 individuals surviving in the wild. Chinese crested terns were discovered to breed in South Korea for the first time in 2016 while conducting a census on uninhabited islands. The Ministry of Environment has declared the breeding habitat of the Chinese crested terns as "Specified Island" to protect this CE species. However, brown rats (Rattus norvegicus) inhabiting the breeding grounds of the Chinese crested terns and Black-tailed gulls may potentially pose a threat to the breeding of these avian species. Therefore, we conducted a study on the feeding behavior of brown rats involving stable isotope analysis to determine their food sources. Fecal analysis showed that brown rats mainly fed on plants, whereas they scarcely fed on animals, such as insects. In addition, the stable isotope analysis showed that the δ¹³C values of brown rats, insects, and Indian goosegrasses were approximately -16 to -11‰, whereas the δ¹³C value of Chinese crested terns that obtained their food from the marine ecosystem was approximately -22 to -18‰. Hence, we conclude that the source of carbon for brown rats on this island is the terrestrial ecosystem. We ruled out the possibility of any direct prey-predator interaction between the brown rat and the Chinese crested tern or Black-tailed gull.

• Proceedings of the Microbiological Society of Korea Conference
• /
• 2009.05a
• /
• pp.44-45
• /
• 2009

• Korean Journal of Community Nutrition
• /
• v.21 no.1
• /
• pp.93-101
• /
• 2016

Objectives: This study investigated the improvement of food habits and eating behavior of cancer patients during treatment through the continuous nutrition counseling and monitoring. Methods: Thirty cancer patients during treatment were participated in this study, and the first nutrition counseling and the first and second monitoring were conducted after 2-3 week intervals. Results: As a result of the nutrition counseling and monitoring, all patients improved to a great extent to consume 3 meals a day. The frequency of having breakfast was significantly increased with the nutrition counseling and continuous monitoring as well. The meal fixed quantity was stabilized and the eating speed slowed down as more nutrition counseling were done. The snack intakes of patients did not show any significant difference after the nutrition counseling but showed a slight decline after the monitoring. The frequencies of eating out and a late-night meal significantly decreased after the monitoring. The intakes of fish, meat, vegetables, milk and fruits needed for a well-balanced diet significantly increased as more nutrition counseling were done. The intakes of processed food were significantly decreased after the nutrition counseling and the intakes of fast food were significantly decreased as more nutrition counseling were done. The water intake of patients also significantly increased. In the eating behavior related to health, the frequency of drinking alcohol significantly decreased after nutrition counseling consultation and no patients had dietary supplements after the first monitoring. Conclusions: These results suggested that continuous nutrition counseling is effective in improving eating habits of cancer patients.

• Preventive Nutrition and Food Science
• /
• v.16 no.4
• /
• pp.333-338
• /
• 2011

In this study, antioxidative and anti-inflammatory activities of the herb (cinnamon, clove, glehnia root, ginger, violet-root cromwell, licorice, citrus peel and longan) extracts used for gamhongroju, one of the popular liqueurs in Korea, were investigated. Twenty grams of individual herbs were extracted in 60% purified ethanol and freeze-dried. A mixture of the individual herb extracts (HEM) was separately prepared. Cytotoxicity of the individual extracts and HEM on murine RAW264.7 macrophage cells were examined along with their recovering activity on $H_2O_2$-treated RAW264.7 cells. Antioxidant and anti-inflammatory activities of the extract-treated cells were determined by measuring superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities, and Trolox equivalent antioxidant capacity (TEAC), nitric oxide (NO) and prostaglandin E2 (PGE2) levels. Violet-root cromwell extract showed the least cytotoxicity in terms of treated concentration. Most of the extracts, below levels of cytotoxicity, recovered the $H_2O_2$-treated cells. Treatment with some of the extracts increased SOD and GPx activities and TEAC levels while a majority inhibited the production of NO and PGE2 in lipopolysaccharide (LPS)-treated cells.

• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 2005.10a
• /
• pp.113-113
• /
• 2005

• Journal of Microbiology and Biotechnology
• /
• v.26 no.9
• /
• pp.1527-1532
• /
• 2016

Strain SPF4211, having hyaluronidase (HAase) inhibition activity, was isolated from P. davidiana (Carriere) Franch fruit (PrDF) sugar extract. The phenotypic and biochemical properties based on 16S rDNA sequencing and an API 50 CHB kit suggested that the organism was B. subtilis. To optimize the HAase inhibition activity of PrDF extract by fermentation of strain SPF4211, a central composite design (CCD) was introduced based on three variables: concentration of PrDF extract (X₁: 1-5%), amount of starter culture (X₂: 1-5%), and fermentation time (X₃: 0-7 days). The experimental data were fitted with quadratic regression equations, and the accuracy of the equations was analyzed by ANOVA. The statistical model predicted the highest HAase inhibition activity of 37.936% under the optimal conditions of X₁ = 1%, X₂ = 2.53%, and X₃ = 7 days. The optimized conditions were validated by observation of an actual HAase inhibition activity of 38.367% from extract of PrDF fermented by SPF4211. These results agree well with the predicted model value.