• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.863-871
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• 2004

Analyses of residual pesticides in raw materials used for dietary supplements were performed using multi-ingredients simultaneous analysis method. Pesticides such as BHC, chlorpyrifos, and quintozene were detected in 12 domestic and 7 imported samples, suggesting need for monitoring pesticides in domestic and imported raw materials and establishing residual limit of each pesticide.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.249-254
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• 2020

Argyreia capitata (Vahl) Choisy is a species of the genus Argyreia. Although many studies have analyzed the biological activity of A. nervosa, A. speciasa, and A. acuta, the anti-inflammatory effect of A. capitata extract (ACE) remains unclear. In this study, we evaluated the anti-inflammatory effect of ACE using lipopolysaccharide (LPS)-induced inflammatory markers in RAW 264.7 cells. We confirmed that the ACE inhibited the LPS-induced NO (nitric oxide) and iNOS (inducible nitric oxide synthase) expression in RAW 264.7 cells. ACE suppressed not only the LPS-induced phosphorylation of IKK, IκB, and p65 but also IL-1β expression. Collectively, these results suggest that ACE is a novel anti-inflammatory agent that suppresses iNOS expression, NO production, and the NF-κB signaling pathways.

• KSBB Journal
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• v.30 no.4
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• pp.182-190
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• 2015

The Zostera marina ethanolic extract (ZMEE) was tested in this study to investigate the anti-inflammatory activity in LPS-induced RAW 264.7 cells and mouse model. Nitric oxide production and inducible nitiric oxide synthase expression in cells treated with ZMEE was reduced significantly in a dose-dependent manner. Similarly, the secretion of pro-inflammatory cytokines such as interleukin (IL)-6, IL-$1{\beta}$, and TNF-${\alpha}$ was inhibited markedly. In addition, the expression of nuclear factor kappa B (NF-${\kappa}B$) and the phosphorylation of JNK, ERK, and p38 MAPKs was suppressed by ZMEE as well. In vivo test, ZMEE attenuated the croton oil-induced mouse ear edema and there were no mortalities in mice administered 5,000 mg/kg body weight of ZMEE during the observation periods. The results in photomicrograph of mice ear tissue showed the reduction of dermal thickness and the number of infiltrated mast cells. These results indicate that ZMEE inhibits the production of LPS-induced pro-inflammatory mediators, suggesting that ZMEE may be a potential material for anti-inflammatory therapies.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.4
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• pp.489-496
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• 2024

This study has investigated ten different organic acids in 67 types of seasoning Jeotgal (seasoning salted fermented product, SSFP) and Sikhae (seasoning salted fermented product with rice, SSFPR) collected from the market. The levels of organic acids varied significantly depending on the raw materials used for the SSFP and SSFPR. The acetic acid and lactic acid content ranged from being not detected (ND) to 5,667.15 mg/kg for acetic acid in the SSFP, ND to 34,837.89 mg/kg for lactic acid in the SSFP, and 53.47 to 2,089.55 mg/kg for acetic acid in the SSFPR, and 10.69 to 1,733.27 mg/kg for lactic acid in the SSFPR. The range for succinic acid was 57.92 to 2,793.09 mg/kg in the SSFP and 21.21 to 453.32 mg/kg in the SSFPR. Propionic acid content ranged from 8.42 to 277.83 mg/kg in the SSFP and 13.21 to 133.07 mg/kg in SSFPR.The most abundant organic acids were succinic and lactic acid, comprising 48% of the seasoning Jeotgal (succinic acid) and more than 72% in Sikhae (lactic acid). Furthermore, this study suggests that the differences in the organic acid content of samples, based on their raw materials can be discriminated by principal component analysis (PCA).

• Biotechnology and Bioprocess Engineering:BBE
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• v.8 no.2
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• pp.106-111
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• 2003

A novel carbohydrolase, which is a DXAMase, containing both dextranase and amylase equivalent activities, was purified from Lipomyces starkeyi KSM22. The purified DXAMase was also found to hydrolyze cellobiose, gentiobiose, trehalose and melezitose, while disproportionation reactions were exhibited with various di- and tri-saccharides, such as maltose, isomaltose, gentiobiose, kojibiose, sophorose, panose, maltotriose, and isomaltotriose with various kinds of oligosaccharides produced as acceptor reaction products. Furthermore, the purified DXAMase hydrolyzed raw waxy rice Starch and produced maltodextrin to the extent of 50% as a glucose equivalent.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.36 no.1
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• pp.49-60
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• 2004

Life Cycle Assessment for the pulp, which is mainly used as the raw material of fine paper, base paper for food packaging and paper cup, has been carried out in this study to consider environmental aspects by quantifying the environmental emission and to evaluate its environmental impact potential. The system boundary was selected from cradle to gate stage(raw material acquisition, transportation of raw material and product manufacturing) of the product. Environmental impact was divided into 8 categories considering Korean situation: abiotic resource depletion, global warming, ozone depletion, acidification, eutrophication, photochemical oxidant creation, ecotoxicity and human toxicity. In Life Cycle Impact Assessment(LCIA) methodology phase, Ecopoint, Eco-indicator 95 and Korean eco-indicator were used and the results carried out by each methodology were compared. The results from this study were also compared with those of foreign study to verify the reliability of the results. The results of the study could be utilized as the basic data for Environmental Management System(EMS), Design for Environment(DfE) and Type III eco-labeling in the paper and paper-related industry.

• Korean Journal of Pharmacognosy
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• v.45 no.1
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• pp.23-27
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• 2014

Atopic dermatitis (AD) were caused by localized hypersensitivity reaction to an allergen. Therefore, to reduce inflammatory response of AD had been developed that natural extracts and oils with anti-inflammatory activities. This study were investigated that anti-inflammatory effects of Malva verticillata L. oil induced by LPS with RAW 264.7 cells. We measured to production of NO and expression of COX-2, iNOS, TNF-${\alpha}$ by RT-PCR. The Malva verticillata L. oil had decreased the production of NO (p<0.05) and the mRNA level of iNOS in concentration dose dependent manner. In conclusion, this study have shown here may be of help to understand the action mechanism of the anti-inflammatory and we hope that Malva verticillata L. oil used in skin diseases such as AD.

• Archives of Craniofacial Surgery
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• v.18 no.4
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• pp.261-263
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• 2017

Anisakis is a parasite with life cycles involving fish and marine mammals. Human infection, anisakiasis, occurs with the ingestion of raw infected seafood and usually presents with acute or chronic gastrointestinal symptoms from esophageal or gastric invasion. We report a rare caseinvolving the oral cavity. A 39-year-old male presented with oral and sub-sternal pain of one day duration after eating raw cuttlefish. Physical examination revealed areas of erythema and edema with a central white foreign particle on the labial and buccal mucosa. With microscopic field we could remove the foreign material from the lesions. The foreign material was confirmed to be Anisakis. Anisakis was also removed from the esophagus by esophagogastroduodenoscopy. The patient was discharged the following day without complication. Anisakiasis is frequently reported in Korea and Japan, countries where raw seafood ingestion is popular. The symptoms of acute anisakiasis include pain, nausea, and vomiting and usually begin 2-12 hours after ingestion. The differential diagnosis includes food poisoning, acute gastritis, and acute pancreatitis. A history of raw seafood ingestion is important to the diagnosis of anisakiasis. Treatment is complete removal of the Anisakis to relieve acute symptoms and prevent chronic granulomatous inflammation.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.958-962
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• 2007

This study was conducted to determine the effects of microorganism inactivation using 3 ppm of aqueous ozone (AO), 1% citric acid, 1% lactic acid, and 1% acetic acid alone, as well as the combinations of AO and organic acid, for washing the raw materials of saengsik (carrot, cabbage, glutinous rice, barley) with or without agitation. The combination of AO and 1% of each organic acid significantly inactivated spoilage bacteria in both the vegetables and the grains (p<0.05). However, in the glutinous rice, no inhibitory effects were shown for total aerobic bacteria by using water, ozone, or the combination of AO with citric acid or lactic acid, without agitation. Microbial inactivation was enhanced with agitation in the grains, whereas dipping (no agitation) treatments showed better inhibitory effects in the vegetables than in the barley, suggesting that washing processes should take into account the type of food material.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.