• 한국식품영양학회지
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• 제21권3호
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• pp.269-274
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• 2008

Plants have long been used as a food source in Korea. In this study, we investigated the combined immunomodulative effects of a water extract mixture of(pine needles, Sedum sarmentosum Bunge, hijkiaorme, buckwheat and Peril a leaves) on Balb/c mice $7{\sim}8$ weeks old. The mice were fed a chow diet ad libitum and the plant extract was orally administered every other day for four weeks at two different concentrations(50 and 500 mg/kg BW). After preparing the single-cell suspension, splenocyte proliferation was determined by the MTT(3-[4,5-di-methylthiazol-2-y]-2,5-diphenyl terazolium bromide) assay. After 48hrs of incubation with the mitogens(ConA or LPS) splenocyte from the mice groups administered 50 and 500 mg/kg BW of the plant extract showed a significant increased in proliferation compared to the control group. A hemolytic plague forming cell assay was used to indicate antibody production against sheep red blood cells(SRBC). The number of antibody-secreting cells T-dependent antigen. The result of this study suggest that supplementation with this plant extract may regulate immune function by increasing splenocyte proliferation and the number of plaque forming cells.

• 한국식품영양과학회지
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• 제23권6호
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• pp.994-1000
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• 1994

Hot water extract from mugwort (Artemisia asiatica nakai) leaves and tea inhibited the growth of Bacillus subtilis by adding to the nutrient broth 1.0% and 0.5% concentration, respectively. Among the important compounds that contributing mugwort like flavor to the mugwort leaves and tea were considered, authenic compound of thujone, caryophyllene and farnesol showed bactericidal effect for Escherichia coli, Enterobacter aerogenes, Vibrio paraheaemolyticus, Psudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus when teste by paper disc method ( 8 mm diameter). The mixture of caryophyllene and farnesol was more bactericidal effect for various bacteria than the mixture of thujone, caryophyllene and farnesol was more bactericidal effect for various bacteria that the mixture of thujone, caryophyllene and farnesol or each compounds . Especially, the mixture of caryophyllene and farnesol showed strong bactericidal effect (diameter of inhibition zone>40mm) for Vibrio parahaemolyticus , Enterobacter aerogenes and BAcillus subtilis.

• 한국식품조리과학회지
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• 제16권4호
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• pp.316-320
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• 2000

This study was carried out to standardize the recipe of Gaeseong-Juak. The formation and quality of the Juak were investigated under different treatment conditions. 1. The high ratio of medium flour(20%) in the flour mixture resulted in poor swelling. 2. The flour mixture with 10% strong flour showed higher volume of Gaeseong-Juak compared with the 10% mixture of medium flour, but the score of sensory evaluation was low. 3. The addition of Makkoli in the dough did not give significant difference in the formation of Juak, but the sensory score was low. 4. The deep-frying temperature in the range of 150$\^{C}$ to 170$\^{C}$ allowed the greatest swelling of Gaeseong-Juak, but the highest quality score was obtained at 160$\^{C}$ treatment. Overall, the best preparation condition of Gaeseong-Juak was that the mixture of waxy rice flour with 10% medium flour was kneaded with Makkoli and fried at 160$\^{C}$.

• 한국식품영양과학회지
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• 제29권5호
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• pp.870-874
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• 2000

This study was designed to investigate the cytotoxic effect of methanol extract of garlic, onion and those mixture on two kinds of human lung cancer cell lines (NCI-H522, NCI-H596) using MTT assay. MeOH extract of garlic, onion and those mixture showed cytotoxic effect on both NCI_H522 and NCI-H596. The growth of the cancer cells exposed to medium containing garlic, onion extracts and those mixture was inhibited dose-dependently. The growth of NCI-H522 was inhibited more in the garlic extract than in the onion extract, but that of HCI-H596 was inhibited highese in the onion extract. IC50 values of garlic extract on NCI-H522 and NCI-H596 were 0.84 mg/mL, 0.88 mg/mL and those of onion extract were 1.04 and 0.79, respectively. and the mixture of garlic and onion extracts also inhibited the growth of both NCI-H522 and NCI-H596 cells.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1034-1043
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• 1999

Rheological properties of dough made from waxy barley(Iri28) flour wheat flour mixtures with additives were investigated for the preparation of waxy barley bread using farinograph, extensograph and amy lograph. The water absorption, development time and dough weakness increased as the waxy barley flour level increased in all blends; however, dough stability decreased. Farinogram properties of 10% waxy barley flour added mixture were similar to those of 100% wheat flour. The addition of A.A(ascorbic acid), gluten, HPMC(hydroxy propyl methyl cellulose) improved rheological properties of dough with 30% waxy barley flour added mixture. In particular, stability and weakness of the dough showed greater dough improving effect by addition of A.A. For the extensograph data, strength, resistance and extensibility of dough decreased with increasing level of waxy barley flour. With the addition of additives, extensogram properties were variable for 30% waxy barley flour mixture. Of these additives, gluten had highest value in strength of dough. Addition of A.A and HPMC to 30% waxy barley flour added mixture resulted in an increase in the resistance and a decrease in the extensibility. Waxy barley flour added mixtures showed little higher gelatinization temperature on amylograph data than control. Maximum viscosity reduced as the waxy barley flour level increased. Also 30% waxy barley flour added mixture containing A.A and HPMC showed a decrease in maximum viscosity. But addition of gluten to 30% waxy barley flour mixture resulted an increase in the maximum viscosity. All of 30% waxy barley flour added mixture with additives had lower gelatinization temperature than those without additives. In the SEM images, starch granules were dispersed in a protein matrix. A non continuous, loose protein starch matrix was observed in all waxy barley flour mixture by SEM. Addition of additives gave the dough a more continuous structure with interactions between the starch granule and protein component.

• 한국식품과학회지
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• 제35권4호
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• pp.617-622
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• 2003

두유박 시리얼을 제조하는데 최적 배합비를 산출하기 위하여 혼합물 실험 계획법을 사용하였다. 두유박 $30{\sim}80%$과 옥분 $20{\sim}70%$의 제약조건으로 실험디자인을 하여 압출성형을 한 결과, 두유박 함량이 증가할수록 시리얼의 팽화율은 작아지고 용적 밀도는 높아진 반면에 옥분의 함량이 증가할수록 팽화율과 절단강도, 수분용해지수, 수분흡수지수를 증가시켰다. 시리얼의 색도에서는 두유박을 첨가할수록 어두워지고, 옥분은 $L^*$값과 $b^*$값에 큰 영향을 주었다. 모델화 및 분석을 통한 반응 결과는 팽화율, 절단강도, 수분흡착지수는 quadratic 모델이 설정되고, 용적밀도, 수분용해지수, 색도는 linear 모델이 설정되었다. 색도의 $a^*$을 제외한 모든 반응결과에서 5% 이내의 유의차를 보여주어 모델에 대한 적합성을 입증하였고, 예측된 반응식을 통하여 혼합물내의 성분들이 시리얼에 미치는 영향을 살펴볼 수 있었다. 결과적으로 각 반응의 모델에서 나타난 계수를 이용한 수치 최적화를 하였을 때, 두유박 46.19%, 옥분 53.81%의 최적 배합비가 산출되었다.

• Preventive Nutrition and Food Science
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• 제9권4호
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• pp.346-351
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• 2004

This study was carried out to examine the antioxidant effects of a mixture of mulberry leaves and silkworm powder in plasma and liver of streptozotocin-induced diabetic rats. Sprague-Dawley male rats weighing 100$\pm$10 g were used and their diets were supplemented with $0.4\%$ (4 g/kg) of the mixtures. Experimental groups were diabetic rats without supplements (DM group) or with a combination of the supplements: $100\%$ mulberry leaves (M group), $25\%$ silkworm powder mixed with mulberry leaves (25SM group), $50\%$ silkworm powder mixed with mulberry leaves (50SM group), $75\%$ silkworm powder mixed with mulberry leaves (75SM group) or $100\%$ silkworm powder (100S group). The rats were fed experimental diets and water ad libitum. All animals were injected with streptozotocin at the $3^{rd}$ week for inducing diabetes and were sacrificed on $9^{th}$ day thereafter. Hepatic xanthine oxidase (XOD) activity significantly decreased in the mixture supplemented groups compared to the DM group. Hepatic superoxide dismutase (SOD) activity was not significantly different among any of the experimental groups, but glutathione peroxidase (GSH-px) activity increased in the mixture supplemented groups compared to the DM group. In particular, it was the highest in the 50SM group. The hepatic TBARS values were lower in all the mixture supplemented groups than in the DM group, and it was as lowest when ratio of mulberry leaves to silkworm powder was highest. Hepatic lipofuscin contents were similar with the TBARS value. In conclusion, the mixtures containing silkworm powder reduced oxidative damage by strengtbening the antioxidative system and suppressing oxidative stress in the STZ-induced diabetic rat. The 1:1 blend of silkworm powder and mulberry leaves was the most effective combination for antioxidant activity.

• 한국식품위생안전성학회지
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• 제31권4호
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• pp.278-285
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• 2016

본 연구는 초음파 진동에 의해 발생하는 공동현상을 이용하여 다양한 유용성분과 생리활성을 가지고 있는 녹차와 애엽을 혼합하여 새로운 식품소재를 개발하기 위해서 반응표면분석법에 의한 추출특성을 모니터링 하여 최적 추출조건을 예측하였다. 초음파를 지속적으로 가하는 조건에서 Box-Behnken design에 의해 녹차와 애엽의 혼합비, 용매와 용질의 비, 추출시간을 독립변수로 하여 15구간의 추출조건을 설정하고 추출수율(Y)을 종속변수로 하여 모니터링 하였다. 반응표면분석결과 녹차 및 애엽 혼합 추출물은 녹차의 함량과 추출용매의 양이 증가 할수록 추출수율이 증가 하였으며, 추출시간은 결과에 큰 영향을 주지 않는 것으로 나타났다. 추출수율을 최대로 얻을 수 있는 녹차 및 애엽 혼합물의 최적 추출조건은 녹차와 애엽의 혼합비 85.86%, 용매와 용질의 비 92.73 mL/g, 추출시간 56.52분으로 확인되었으며, 추출수율의 최대값은 30.03%로 예측되었다.

• 신재생에너지
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• 제1권2호
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• pp.60-72
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• 2005

The effect of alkaline pre-treatment on the solubilization of waste activated sludge(WAS) was investigated, and the biodegradability of WAS, pretreated WAS, [PWAS], food waste and two types of mixture were estimated by biochemical methane potential [BMP] test at $35^{\circ}C$. The biodegradability of PWAS and mixture waste were significantly improved due to the effect of alkaline hydrolysis of WAS. An alkaline pre-treatment was identified to be one of the useful pre-treatment for improving biodegradability of WAS and mixture waste. In high-rate anaerobic co-digestion system coordinate with an alkaline pre-treatment in process, the digesters were operated at the HRT of 5, 7, 10 and 13 days with a mixture of FW $50\%\;and\;PWAS\;50\%,\;$In term of $CH_4$ content, VS removal and specific methane production [SMP] which are the parameters in the performance of digester, the optimum operating condition was found to be a HRT of 7 days and a OLR of 4.20g/L-day with the highest SMP of 0.340 L $CH_4/g$ VS.

• 한국식품조리과학회지
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• 제7권2호
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• pp.75-80
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• 1991

본 실험의 한계내에서 규명된 기장 노치 조리의 최적조건은 다음과 같다. 1시간이상 침수시켜 불린 기장을 갈아 20mesh체에 통과 시킨 후 100g의 가루에 대해 2.5g의 맥아가루를 첨가해 골고루 섞는다. 이것을 강한 불에서 20분간 찐 후 다시 동량의 맥아가루를 첨가해 골고루 잘 섞어준 후 신속히 $60^{\circ}C$ 항온기에 넣어 2시간 동안 당화시킨다. 당화처리가 끝나, 약간 질척해진 반죽을 조금씩 떼어내어 전기 후라이팬에서 약한불로 지진다. 이렇게 제조된 기장 노치는 노화중 부착성(adhesiveness)을 제외한 텍스쳐 변화가 유의하지 않았다.