• The Korea Journal of Herbology
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• v.38 no.2
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• pp.1-7
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• 2023

Objectives : From this study, we sight to identify Anti-stress effect of Chenwangbosim-Dan (Tianwangbuxin-Dan) Extract∘Fermented Rice Extract (GABA : gamma-aminobutyric acid 30%) Complex Methods : In order to measure the degree of functional evaluation of tension relief due to stress, it was evaluated whether the psychological indicators VAS(Visual Analog Scale) and POMS(Profile Of Mood State) were improved. Which is generally used for stress measurement and has a high frequency of clinical use. All clinical trial subjects were required to take the drug once a day at 9 ± 30 min in the morning for 2 weeks. Results : After intake, the group that Chenwangbosim-Dan(Tianwangbuxin-Dan) Extract∘Fermented Rice Extract (GABA : gamma-aminobutyric acid 30%) Complex had a statistically significant improvement effect compared to before intake due to an improved 30.81% of the VAS scores. The POMS-T score improved 54.13%, the POMS-V score improved 117.5% and the POMS-F score improved 59%, which had a statistically significant effect compared to Placebo group (p<0.001). There is a significant difference between two group, so even considering the placebo effect, the anti stress effect was confirmed in the Chenwangbosim-Dan (Tianwangbuxin-Dan) Extract∘Fermented Rice Extract (GABA : gamma-aminobutyric acid 30%) Complex intake group. Conclusions : The above results showed that the Chenwangbosim-Dan(Tianwangbuxin-Dan) Extract∘Fermented Rice Extract (GABA : gamma-aminobutyric acid 30%) Complex had an anti-stress effect. Therefore, it is expected to be developed as a safe and comfortable mental care health functional food that can reduce the risk of drug abuse.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.92-98
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• 2010

Physicochemical properties, free sugar and volatile flavor compounds of citrons harvested in different cultivation areas, such as Geoje, Goseong, Goheung, and Namhae, were analyzed and compared. Total weight of citron, ranging from 107.97 g to 154.86 g, was significantly different according to producing area. Weight ratio of flesh to whole citron was higher than one of peel in citron produced from Geoje, Goheung-improved, or Namhae-native. Citron size was the highest in Namhae-native citron, but the color of peel was significantly the higher in Goheung-native and its improved citron. In the peel of citron, hardness of citron produced from Geoje was the strongest (2337.13 $cm/kg^2$) whereas citron produced from Goseong (1592.38 $cm/kg^2$) showed the softest hardness. Moisture content was 85.35~87.81 g/100 g and ash was contained below 0.8 g/100 g in flesh of all samples. Although crude fiber content in Geoje ctiron was significantly the lowest in the peel, peel was 1.88~2.60 times higher than flesh. The order of sugar content seemed to be fructose> glucose> sucrose in all citrons, and content of fructose or glucose was higher in peel than flesh. Content of total sugar was 8.44~12.19 g/100 g in citron, and contents of improved citrons from Goheung and Namhae were significantly higher than those of native citrons. In addition, major volatile compounds were dl-limonene (59.52~74.30%) and $\gamma$-terpinene (5.60~7.88%) among 15 kinds of volatile compounds identified from citron peel. These results suggested that physicochemical properties and volatile flavor compounds of citrons showed some differences with regard to producing areas.

• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.316-323
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• 2019

It is difficult to analyze pymetrozine in citrus fruits using the hydromatrix method because of its low efficiency of purification and overlap of matrix and pymetrozine peaks. Liquid-liquid extraction can analyze pymetrozine in citrus fruits using dichloromethane. Since low pH interferes with the extraction of pymetrozine, the extracts of citrus fruits were maintained over pH 7.0 by adding borax buffer and 1 N NaOH in the improved method. According to the improved method, citrus fruits (such as lemon, lime, orange, tangerine, and grapefruit) were extracted and purified for HPLC-photo diode array analysis. The results of validation were as follows: $4.360{\mu}g/kg$ of limit of detection, $14.533{\mu}g/kg$ of limit of quantitation, and 0.007 mg/kg of method quantitative limit. Citrus fruits spiked with pymetrozine showed a recovery range from 71.8 to 83.7% and a coefficient of variation below 6%. Thus, the improved method can efficiently analyze pymetrozine in citrus fruits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.475-482
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• 2015

This study was conducted to examine whether or not oligonol, a low molecular weight polyphenol derived from lychee fruit, has an ameliorative effect on diabetes-induced oxidative stress-related hepatic damage in streptozotocin (STZ)-induced diabetic rats. Oligonol (10 or 20 mg/kg body weight; O10 or O20, respectively) was orally administered every day for 10 days to STZ-induced diabetic rats, and its effects were compared to vehicle-treated diabetic (Veh) and non-diabetic rats. Administration of 20 mg/kg of oligonol significantly decreased liver weight compared with the Veh group (P<0.05). Elevated levels of hepatic glucose, reactive oxygen species, peroxynitrite, and lipid peroxidation were detected in diabetic vehicle rats, whereas oligonol treatment significantly attenuated these levels (P<0.05). In diabetic vehicle rats, hepatic antioxidant enzyme protein levels decreased, whereas oligonol treatment showed significant elevated results. For inflammation-related protein expression, oligonol-treated groups showed insignificant reduction. Oligonol improved expression of proapoptotic protein caspase-3 in the liver of diabetic rats (P<0.05). In conclusion, these results provide important evidence that oligonol exhibits an inhibitory effect on oxidative stress and apoptosis-related protein expression as well as a hepato-protective effect against the development of diabetic complications in STZ-induced type 1 diabetic rats.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.365-374
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• 2008

Plastics are comparatively new polymeric materials that are manufactured by chemical synthesis, making them different from natural materials such as wood, paper, stone, metal, and glass. Due to a wide range of properties, including processing capabilities and duration, plastics have become rapidly ubiquitous, being used in all industries, and have improved our quality of life. However, it is true that plastics cause environmental contamination problems that have become important social issues, such as environmental hormone leakage due to incineration or reclamation, difficulty in securing reclamation sites, and deadly poisonous dioxin generated by the incomplete incineration of waste plastic materials. To solve these problems, it is urgent to develop and commercialize degradable plastics that can be stably and conveniently used just as general plastics, and that are easily decomposed by sunlight, soil microbes, and heat generated from reclaimed land after use. This review presents recent worldwide trends in the development and marketing of environmentally degradable plastics.

• Food Science and Preservation
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• v.20 no.6
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• pp.805-809
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• 2013

This study was carried out to investigate the effects and characteristics of sausages with red yeast rice added, particularly the Monascus purpureus KFRI 1134 strains, and to decide the optimal quantity of red yeast rice used. The additional rate of red yeast rice which has been used as a material for reducing nitrite, a coupler in meat products were 0, 1, 3, and 5% (w/w). In terms of the effects of the red yeast rice on the color, texture properties, and sensory characteristics of the sausages, the optimal temperature at which color stability was shown was below $100^{\circ}C$, and the addition of 1% red yeast rice resulted in a distinctly attractive color and increasingly improved the red color in the UV-visual Spectrophotometer analysis. However, the addition of over 1% (w/w) resulted in an unattractive color. The red colors also had strong heat stability. The texture properties and taste of the sausages were not affected by the red yeast rice.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.12
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• pp.1690-1698
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• 2011

Feedlot and in vitro ruminal experiments were conducted to assess the effects of saponin-containing surfactant applied during tempering of barley grain on cattle growth performance and on ruminal fermentation. In the feedlot experiment, treatments with three barley grain/barley silage based diets were prepared using barley grain at 7.7% moisture (dry, D), after tempering to 18% moisture (M), or after tempering with a saponin-based surfactant included at 60 ml/t (MS). Each treatment was rolled at settings determined previously to yield optimally processed barley. A total of 180 newly weaned British${\times}$Charolais steers were fed three diets in 18 pens for a 63-d backgrounding period and 91-d finishing period to determine feed intake, growth rate and feed efficiency. Cattle were slaughtered at the end of the experiment to measure the carcass characteristics. Tempering reduced (p<0.001) volume weight and processing index, but processing characteristics were similar between MS and M. Tempering increased (p<0.05) growth during backgrounding only, compared with D, but did not affect feed intake in either phase. During backgrounding, feed efficiency was improved with tempering, but during finishing and overall this response was only observed with the surfactant. Tempering did not affect carcass weight, fat content or meat yield. Surfactant doubled the proportion of carcasses grading AAA. In the in vitro experiment, barley (500 mg; ground to <1.0 mm or steam-rolled) was incubated in buffered ruminal fluid (40 ml) without or with surfactant up to 20 ${\mu}l/g$ DM substrate for 24 h. Surfactant increased (p<0.05) apparent DM disappearance and starch digestibility but reduced productions of gas and the volatile fatty acid and acetate:propionate ratio, irrespective of barley particle size. Compared with feeding diets prepared with non-tempered barley, tempering with surfactant increased the feed efficiency of feedlot steers. This may have arisen from alteration in processing characteristics of barley grain by surfactant rather than its direct effect on rumen microbial fermentation.

• Korean Journal of Community Nutrition
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• v.25 no.3
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• pp.214-225
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• 2020

Objectives: This study examined the effects of nutrition counseling by the nutrition care process (NCP) on diet therapy practice and glycemic control in patients with type 2 diabetes mellitus. Methods: The survey was conducted on 49 patients whose hemoglobin A1c (HbA1c) level ranged from 6.5% to below 10% among patients aged 30~60s with type 2 diabetes mellitus. Nutrition counseling by the NCP process was carried out twice: first nutrition counseling and follow up counseling. The questionnaires were composed of 54 questions in five fields (general characteristics, health-related behaviors, diet therapy-related items, dietary life, diet therapy-related knowledge, diet therapy-related barriers). Nutrition intervention in nutrition counseling was performed based on the individualized diagnosis of NCP. Results: All the subjects practiced self-monitoring of their blood glucose levels, regular exercise, and diet therapy after NCP-based nutrition counseling. Diet therapy-related knowledge and practice by the subjects were improved after nutrition counseling. While the intake of boiled white rice decreased, the intake of boiled brown rice and barley rice in the subjects increased significantly. After nutrition counseling, the weight and HbA1c of the subjects decreased. Conclusions: These results suggest that personalized nutrition counseling by NCP process is effective for diet therapy compliance and glycemic control of type 2 diabetic patients.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.726-734
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• 2017

This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2); pork loin containing a combination of 0.5% grape pomace powder and 95.5% water (T3); pork loin containing a combination of 1.0% grape pomace powder and 99.0% water (T4); and pork loin containing a combination of 2.0% grape pomace powder and 98.0% water (T5). The pork loins aged by grape pomace and grape pomace powder showed decreased crude protein, crude fat, crude ash, pH, redness, and yellowness values; however, their moisture, lightness, and shear force increased significantly. During cold storage, marination with grape pomace and grape pomace powder reduced the 2-thiobarbituric acid value, volatile basic nitrogen value, and total microbial count in pork loin. Thus, marination with grape pomace and grape pomace powder improved the meat quality and storage characteristics, and could be used to improve storage stability of pork loin.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.687-697
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• 2015

With the shortage of edible fats and oils and depletion of fossil fuels in many countries, microbial lipids is emerging as one of the most promising sources of fats and oils in the global market. Oleaginous microorganisms, also called single cell oils (SCOs), can accumulate lipids more than 25% in the cell volume. Triacylglycerols are the major storage lipids. SCOs offer several advantages for lipid production as follows: SCOs have short life span which would shorten production time, cultivation conditions are not affected by climate and place; the production process is easy to control. There are a number of oleaginous yeasts, molds, and microalgae. Furthermore, the lipid productivity of SCOs can be enhanced through strain improvement and the optimization of cultivation conditions. The new strains developed using recent advanced biotechnical methods showed greatly improved oleaginicity. Further, hydrolysates of lignocellulosic materials can be used as carbon sources for economic production of SCO.