• Korean Journal of Community Nutrition
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• v.11 no.2
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• pp.240-252
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• 2006

A survey was implemented to suggest basic data for assuring the safety of cooked foods in foodbank operations. A questionnaire consisted of total 48 items including general characteristics, basic inputs and perceived importance/performance of sanitary management. One hundred twenty-eight responses among the 267 nationwide foodbanks were used for the statistical analysis. About forty-one percent of foodbanks was operated a period of 1-3 years and 43.0% of them were managed by social welfare organizations. The number of staff was only 0.5 person per operation with the whole responsibility and 1.0 with additional work, and thus most of the work was managed by volunteers. Job satisfaction was shown to be moderate and was affected by specialty and salary mostly. The facilities and equipment in foodbanks were not enough to operate and freezers/refrigerators were the top priority to supplement. Most of the respondents attended a nationwide level sanitary education program (79.7%); but complained not enough frequency of education (90%). The sanitary status of the donated foods was considered as satisfactory but some safety practices had to be improved, including personnel expenses and operating costs in the district level, a sanitary awareness of the donors and a general management of the facilities arid equipment. An assessment on sanitary management resulted in an overall average of 4.45 out of 5 points in importance and 3.85 in performance showing the high level of sanitation perception in foodbank managers. From the IPA analysis, the fields found to be improved were sanitation management during cooking and temperature control as well as cleanliness and sanitation of both transport vehicle and refrigerator/freezer. To secure the food safety in foodbanks, consequently, personnel support, supplement of facilities and equipment, intense sanitation education and development of sanitation management program is needed.

• Nutrition Research and Practice
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• v.8 no.3
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• pp.292-296
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• 2014

BACKGROUND/OBJECTIVES: This study was conducted to assess the potential of St. John's Wort (Hypericum perforatum) to prevent obesity and abnormalities in lipid metabolism induced by ovariectomy in a rat model without stimulatory activity on uterus. MATERIALS/METHODS: Ovariectomized (OVX) rats were treated for 6 weeks with 70% ethanol extracts of Hypericum perforatum [HPEs: whole plant (WHPE) and flower and leaves (FLHPE)], ${\beta}$-estradiol-3-benzoate at a dose of $50{\mu}g/kg/day$ (E2) or vehicle (distilled water). RESULTS: As expected, OVX increased body weight gain and adiposity and showed higher food efficacy ratio. OVX also increased the serum cholesterol as well as insulin resistance, while reducing uterus weight and uterine epithelial proliferation rate. HPEs (WHPE and FLHPE) showed estrogen-like effect on body weight gain, adipose tissue weight and food efficacy ratio in OVX rats. HPEs prevented hypercholesterolemia induced by OVX more effectively than E2. E2 increased uterus weight and epithelial proliferation rate in OVX rats, while HPEs maintained them at the level of the sham-operated animals. CONCLUSIONS: Our finding demonstrates that HPEs can be considered as an effective agent to prevent OVX-induced obesity without stimulatory activity on uterus.

• The Korea Journal of Herbology
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• v.26 no.1
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• pp.119-124
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• 2011

Objective : This study was carried out to investigate effect of korean medicinal herbs-included hair tonic (MHT) and food (MF) on hair growth in an alopecia model of C57BL/6 mice. Methods : Six-weeks old mice were given laboratory rodent chow diet for 1 week. Then, we used a depilatory for hair removal on mice. The next day, mice were randomized and separated in 3 groups of 6 mice; normal group (N, vehicle epidermal application+normal diet-treated group), positive control group (C, 3% minoxidil sulfate epidermal application+normal diet-treated group), and the treatment group (T, HT epidermal application+ MF diet-treated group). The hair regrowth was determined by photograph, which was taken at 7, 14 and 21 days. And scoring indices, hair density and hair thickness, were evaluated by Folliscope at same day. In addition, the hair regrowth was analyzed insulin-like growth factor (IGF-1) in the dorsal skin of mice. Results : As a result, not only external appearance but also hair density and hair thickness on dorsal skin were increased more in C, T groups than in N group at 21 days with mixed treatment. Therefore, distinct regrowth pattern is appeared by treatment of herbal tonic and natural food for 21 days. Also, the expressions of IGF-1 on dorsal skin were higher in C, T groups than in N group. Conclusion : These results suggested that this herbal hair tonic and natural food has hair growth promoting activities and may be useful for treatment of bald or alopecia.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.534-539
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• 2007

The present study was carried out to investigate the potential acute toxicity of Leuconostoc citreum GJ7 (Leu. citreum GJ7), a lactic acid bacterium isolated from Kimchi, in ICR male and female mice. The test article was administered to the mice orally or intraperitoneally. Mortality rates, clinical findings, and body weight changes were monitored for the 2 weeks following administration. The results showed that in 50% of the cases, lethal doses ($LD_{50}$) of Leu. citreum GJ7 were determined as >5, 000 mg/kg (p.o.) and >2500 mg/kg (i.p.) in both sexes. There were no significant changes in general conditions, body weights clinical signs and any gross lesions between vehicle control and Leu. citreum GJ7-treated groups. Hence, it is suggested that Leu. citreum GJ7 does not induce any significant acute toxicity in ICR mice.

• Journal of Advanced Navigation Technology
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• v.22 no.2
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• pp.168-172
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• 2018

HACCP is scientific Sanitary control system to ensure food safety with autonomous, systematic and effective way by analysing hazard element that can be occurred in each steps until an end consumer takes food including raw material status, manufacturing, processing, storing, distributing, cooking and specifying the critical control point. In this paper, the temperature and humidity are measured during the transport of food, the stage of its distribution, to ensure systematic and effective management of HACCP, and we designed a monitoring terminal that uses this information to send it to servers periodically and a firmware that implements it. We have confirmed that the data transmitted by the terminal, including the information measured in sub-net, was well stored on the server and the response from the server is well received by the terminal. It is expected to be used for the management of food history, data tracking and statistical data in the future. This system is also considered to be an applicable system for group cafeteria such as schools or workplaces and logistics warehouses for raw materials or food storage and so on.

• Archives of Pharmacal Research
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• v.21 no.5
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• pp.531-536
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• 1998

We had previously reported that the protective effect of taurine against indomethacin-induced gastric mucosal injury was due to its antioxidant effects, which inhibited lipid peroxidation and neutrophil activation. In this study, we examined the effect of taurine on reducing the inflammatory parameters of trintrobenzene sulfonic acid (TNBS)-induced inflammatory bowel disease (IBD) in rats. In order to induce IBD, ethanolic TNBS was given to rats intracolonically. Then they received 500 mg/kg.day of taurine orally and were sacrificed one week after IBD induction. While ulceration and inflammation of distal colon with formation of granuloma in the vehicle-treated IBD rats two days after administration of TNBS were observed, treatment with taurine ameliorated colonic damage and decreased the incidence of diarrhea and adhesion. also, colon weight as an index of tissue edema, which was mardedly increased in the IBD rats, became significantly lower after administration of TNBS were observed, treatment with taurine ameliorated colonic damage and decreased the incidence of diarrhea and adhesion. Also colon weitht as an index of tissue edema, which was markedly increased in the IBD rats, became significantly lower after taruine treatment. Myeloperoxidase (MPO) activity in the vehicle-treated IBD rats was substantially increased, compared with that of normal control. the taurine-treated animals significantly reduced MPO activity (35% lower) when compared with that of the vehicle-treated animals. Taurine treatment decreased both basal and formyl-methionyl leucyl phenylalanine-stimulated reactive oxygen generation from colonic tissue in the IBD rats. These results suggest that the administration of taurine reduce the inflammatory parameters in this IBD rat model by increasing defending capacity against oxidative damage.

• Herbal Formula Science
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• v.16 no.2
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• pp.205-217
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• 2008

Objectives : We investigated the effects of Herba Ephedrae and Rhizoma Amorphophalli on high fat diet induced obese male mice. Methods : 8 weeks old, high fat diet induced obese male mice were divided into 5 groups: C57BL/6 normal control, obese vehicle control, GGEx55 (Herba Ephedrae), GGEx61 (Rhizoma Amorphophalli), GGEx62 (Herba Ephedrae + Rhizoma Amorphophalli). After mice were treated with GGEx for 8 weeks, we measured body weight gain, food intake, feeding efficiency ratio, rectal temperature, fat weight, plasma leptin and lipid levels. We also took micro-computerized axial tomography (micro-CT) on the mice. Results : 1. GGEx55 and GGEx62 groups significantly decreased body weight gain and feeding efficiency ratio compared with vehicle control. But they significantly increased rectal temperature. 2. Plasma total cholesterol and LDL-cholesterol concentrations were significantly increased by GGEx55 groups, whereas were significantly decreased by GGEx62 groups compared with vehicle control. 3. GGEx55 and GGEx62 groups significantly decreased total, subcutaneous and visceral fat as well as fat areas in micro-CT analysis of abdomen compared with vehicle control. 4. Plasma GOT and GPT concentrations were significantly increased by GGEx55 groups compared with vehicle control. Conclusions : These results demonstrate that GGEx55 and GGEx62 effectively reduces body weight gain, feeding efficiency ratio in high fat diet induced obese mice, leading to the modulation of obesity. In addition, GGEx55 and GGEx62 decreases visceral adipose tissue mass and improves plasma lipids, suggesting that GGEx55 and GGEx62 may act as a therapeutic agent for obesity.

• Proceedings of the KSR Conference
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• 2003.10c
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• pp.287-294
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• 2003

There are a lot of curved subway stations in Seoul metropolitan area. These must be straightly constructed as many as possible. But some of stations are roundly designed and built in order to avoid pre-existed underground obstacle such as basement of high rise building, underground gas or water pipe line and subway stations from another line. As shown fig 1, one of the biggest problem occurring curved subway station is considered large gap between platform and vehicle when vehicle completely stop at the station. The gap potentially is in existence to subway passenger as very dangerous factors in rush hours. If passenger accidentally drop their food or leg between this gap when they get on the train and train leaves station, the passenger will be seriously injured by vehicle. In this paper, various design and instruments are introduced and best solution for this matter will be presented. In order to eliminate any possibility of accident happened gap between platform and vehicle, KRRI(Korea Railroad Research Institute) have been developed new safety instrument. These technologies were applied for patent by KRRI. These mechanisms will provide confidence as well as safety to Korean subway passenger

• Journal of Life Science
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• v.27 no.9
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• pp.975-985
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• 2017

To investigate the beneficial effects of an agar gel mask (AGM) on UV-induced photoaging, SKH-1 hairless mice were treated with a topical application of AGM and an AGM dipped in essence (AGMdE). The mice were divided into an no radiation group, UV + AGM, UV + AGMdE, and UV + vehicle (PBS) treatment groups. Alterations in skin wrinkles, skin phenotype, histological structures, oxidative status, and toxicity were then evaluated during 4 weeks of exposure. The topical application of AGM and AGMdE inhibited wrinkle formation, suppressed the erythema index, prevented transepidermal water loss, and enhanced skin hydration. In addition, epidermal thickness recovered to a similar level as that in the no irradiation group in the UV + AGM and UV + AGMdE treatment groups compared with the UV + vehicle (distilled water) group. Furthermore, the expression levels of matrix metalloproteinase-1 (MMP-1) and tyrosinase were reduced in the UV + AGM and UV + AGMdE treatment groups, although the highest level varied. Moreover, superoxide dismutase (SOD) activity was significantly lower in the UV + AGM and UV + AGMdE treatment groups as compared with the UV + vehicle group. No significant alterations induced by most toxic compounds were measured in serum biochemical markers and liver and kidney histological features of the UV + AGM and UV + AGMdE treatment groups. These results suggest that AGM may protect against skin aging by regulating skin morphology, histopathological structures, and oxidative conditions.

• Journal of Distribution Science
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• v.9 no.2
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• pp.97-109
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• 2011

As a marketing vehicle to survive in intensified retailing competition, retailer brand development has been adopted by retailers in Korea. As evidence, the retailer brand share of a major retailer, Tesco Korea, has grown from 20% in 2007 to 22.8% in the first half of 2008. It means that retailers have provided more and more retailer brand foods for customers. With the growing accessibility to retailer brand foods, it would be expected that the number of retailer brand food claims will increase. Customers have increasingly exposed to a variety of marketing activities conducted by retailers. When buying the retailer brand foods, customers tend to be affected by marketing activities of retailers. Despite the fact that customers trust retailers and then, buy their brand foods, in case of food accidents caused by production process, customers have to seek compensation from a retailer brand supplier. Of course, a retailer tends to shift its responsibility to its suppliers. Accordingly, it is not easy for customers to solve food claims. The research, therefore, aims at exploring the relationship between the buying-decision processes of retailer brand customers and which side takes legal responsibility for food claims. To effectively achieve the research aim, the author adopted a quantitative and a qualitative research technique, in order to supplement the disadvantages of each method. Before field research, based on the developed research model, the author pre-tested questionnaire with 10 samples, amended, and handed out to 400 samples. Amongst them, 316 questionnaires are available. For a focus group interview, 9 participants were recruited, who are students, housewives, and full-time workers, aged from 20s to 40s. Through the focus group interview as well as the questionnaire results, it was found that most customers were influenced by a retailer or store image in a customer's mind, retailer reputation and promotional activities. Surprisingly, customers think that the name of a retailer is a more important factor than who produces retailer brand foods, even though many customers check a retailer brand supplier, when making a buying-decision. Rather than retailer brand suppliers, customers trust retailers. That is why they purchase retailer brands. Nevertheless, production-related food claims is not involved with retailers. In fact, it would be difficult for customers to distinguish whether a food claim is related to selling or manufacturing processes. Based on research results, from a customer perspective, the research suggests that the government should require retailers to take the whole responsibility for retailer brand food claims, preventing retailers from passing the buck to retailer brand suppliers. In case of food claims, in order for customers to easily get the compensation, it is necessary to reconsider the current system. If so, retailers have to fully get involved in retailer brand production stage, and further, the customer awareness of retailer brands will be improved than ever before. Retailers cannot help taking care of the whole processes of retailer brand development, because of responsibility. As a result, the process to seek compensation for food claims might become easier, and further, the protection of customer right might be improved.