• Korean Journal of Veterinary Research
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• v.35 no.3
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• pp.531-536
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• 1995

Salmonella species are the most prevalent etiologic agents of food-borne acute gastroenteritis. Direct isolation of bacteria from the contaminated food, stool and animal tissues has been used for the diagnosis of salmonellosis routinely. However, isolation of bacteria is time consuming work and not so highly sensitive. In recent years, improved methods of polymerization chain reaction(PCR) and probe hybridization technique have led to the developement of diagnostic assays which employ to detect various human and animal pathogenic bacteria. In this study, we have performed the polymerization chain reaction to detect Salmonella pullorum from tissues and stool samples of chickens with two specific primers, ST5 and ST8C. The target DNA fragment of PhoE gene was successfully amplified from liver, spleen, pancreas, heart, lung, ovary, oviduct and feces samples. The amplified DNA fragments were hybridized with Salmonella typhymurium TA3000 PhoE probe by Southern hybridization. The PCR to amplify the PhoE gene was highly rapid and sensitive method to detect Salmonella pullorum from tissues and stool samples.

• Journal of Evidence-Based Herbal Medicine
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• v.3 no.1
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• pp.1-7
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• 2010

While herbal medicine including mineral herbal medicine mostly provides microelements to the human body thanks to abundant metallic elements, its harmfulness has been raised due to elements of heavy metals. Harmfulness of mineral herbal medicine needs to be analyzed quantitatively as well as qualitatively so that specificity of herbal medicine including mineral herbal medicine can be reflected. Consequently, the following aims should be set up to mineral herbal medicine, REALGAR, standard processing of REALGAR and the standards of processed drugs should be secured. On the basis of the results of this study, the reasonable measures to develop the processing method and the test method for heavy metals were presented. Such measures are expected to give the following results. First, consumers may take food and medicine without anxiety, and food and medicine may be effectively managed, and the national service may be improved, and also safety against heavy metals may be publicized. Second, as the principal ingredients and microelements of mineral herbal medicine are qualitatively analyzed, such results are expected to contribute to the advance of national analytics for herbal medicine.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1254-1260
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• 2008

The aim of the present study was to prepare nanosample of fucoidan using lecithin as encapsulated material and to investigate the anticancer and immunomodulatory activity of nanoparticle in vitro. The nanoparticles have been characterized by dynamic light scattering (DLS) and transmission electron microscopy (TEM). Confocal microscopy confirmed the internalization of the fucoidan conjugates into the immune cells. The uptake of nanoparticles was confirmed with confocal microscopy demonstrating their localization in the cells. The anticancer activity was increased over 5-10% in different cancer cells of fucoidan nanoparticle as compare with fucoidan. The human B and T cells growth and the secretion of interleukin-6 and tumor necrosis factor-a from B cell were also improved by fucoidan nanoparticle because of the rapid absorption of nanoparticle into the cells as compare to fucoidan. At 0.6 mg/mL concentrations, the fucoidan nanoparticle showed better activity than 1.0 mg/mL concentration in T cell growth because the cells reached their saturation capacity. When the fucoidan was encapsulated in lecithin, its anticancer as well as its immunomodulatory activity proved to be superior from that of itself in pure form.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.396-400
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• 2017

The quality of emulsion-type sausage manufactured using various amounts of red yeast rice powder (0, 1, 2, 3%) was investigated. Moisture and ash content increased, whereas the protein content decreased, upon increasing the red yeast rice powder content. The pH, lightness, and yellowness values of the uncooked and cooked samples decreased upon increasing the red yeast rice powder content. The redness of the cooked and uncooked samples containing 3% red yeast rice powder was higher than those of others. Cooking loss and emulsion stability of samples decreased upon increasing red yeast rice powder contents. Samples containing 2 and 3% red yeast rice powder showed lower viscosity than others. Sensory evaluation of samples increased with increas in red yeast rice powder content. Thus, red yeast rice powder improved the physicochemical and sensory properties of emulsion-type sausage.

• The Korean Journal of Food And Nutrition
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• v.6 no.4
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• pp.255-267
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• 1993

This study was performed to investigate the correlations among physical anthropometric measurement, diet intakes, physical fitness test, and serum lipids in eight sedentary women(control group), and twenty seven exercising women(aerobic groups), aged 35~45 years. The results of the study are as follows : 1) systolic blood pressure(SBP) and diastolic blood pressure(DBP) of aerobic groups were lower than serf entary. Pulse rate was decreased according to the length of aerobic periods. Muscular endurance and jump power of all subjects were stronger than standard range, and those of aerobic exercising groups were stronger than control group. Muscular power of the upper half of the body In all subjects were lower than standard range. 2) Daily calorie intakes of all subjects were in the ring: of recommended dietary allowances (RDA) for Koreans. But daily protein Intakes were higher than RDA. daily cholestrol intakes of all subjects were slightly less than 200~300 mg: which is normal consumption of Koreans. 3) There was a significant positive correlation between serum 7G and daily protein intakes. It was considered that excessive protein intake converted to serum 7G. There was not a significant correlation between serum TC and dietary TC. Therefore, dietary TC seemed to have not much effect on serum TC. Physical fitness was negatively related to serum TG, TC, LDL-C, but positively related to HDL-C, HDL-C /TC. It was found that the serum lipids could be changed better according to improving the physical fitness. There were significant positive correlations between SBP and serum TC, LDL-C. (According to this results), the higher SBP, the higher serum TC, LDL-C tended to be. There was a significant positive correlations between sit up and weightloss nth exercise r=0.7(p<0.001), push ups and weightless with exercise r=0.5(p<0.001). It was considered that muscle strength could be improved according to the weightloss. 4) The purpose of exercise in aerobic groups was rather promoting health than reducing body fatness. Most of al1 subjects (83.2%) drank caffeine-contained beverage therefore, we should concern about that absorption of Fe could be Interrupted and blood pressure could be elevated by caffeine.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.83-88
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• 2013

This study investigated the effect of wild grape (Vitis coignetiae) dietary supplementation on the antioxidative potential and quality of the breast and leg meat of broilers. A total of 36 one-day-old male Cobb broiler chicks were obtained from a commercial hatchery, and randomly assigned to 9 pens with 4 birds per pen. Then, broilers were fed 3 different dietary supplementations, including 0%, 0.25%, or 0.5% wild grape, for 2 wks at the finishing period. After slaughtering, the total phenolic content, ${\alpha}$,${\alpha}$'-diphenyl-${\beta}$-picryl-hydrazyl (DPPH) radical scavenging activity, 2-thiobarbituric acid reactive substances (TBARS), and total cholesterol content of broiler breast and leg meat were measured. Higher total phenolic content was recorded in the leg meat of broilers fed the wild grape when compared with the control, while breast meat did not show any difference. Dietary supplementation of 0.25% and 0.5% wild grape significantly increased DPPH radical scavenging activity of both breast and leg meat. TBARS values of both breast and leg meat were decreased by supplementation of 0.5% wild grape during storage when compared to the control, except for the leg meat at day 7. However, there was no significant difference found in total cholesterol content in both breast and leg meat. The results indicate that the antioxidative potential of broiler meat is improved by supplementing the diet with wild grape.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1123-1126
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• 2002

Kimchi was ripened at $25^{\circ}C$ for 4 days and heated at $100^{\circ}C$ for 10 or 40 min. pH of the ripened kimchi was not changed by heating, whereas sensory properties of kimchi, including overall acceptability, acidity, taste, odor, and texture, were improved, particularly by $100^{\circ}C/40$ min-heating. Allyl mercaptan, methyl allyl sulfide, dimethyl disulfide, diallyl sulfide, diallyl disulfide, and ethanol were detected in the ripened kimchi. Volatile odor components except ethanol and methyl allyl sulfide were removed by heating at $100^{\circ}C/10$ min, and the ethanol content was further reduced by heating at $100^{\circ}C/40$ min.

• Journal of Nutrition and Health
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• v.15 no.2
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• pp.83-90
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• 1982

This study was attempted to investigate the effects of adding gelatinized waxy rice flour, wheat flour, and Xanthan Gum to rice flour on the preparation and (quality) of dried noodles. 1) Rice flour demonstrated higher maximum viscosity value as determined by Amylograph than wheat flour. Among the composite flour mixture (Rice Flour 85+Gelatinized Waxy Rice Flour 15 + Xanthan Gum 2%) showed the highest viscosity value and (RF 35+ GWRF 15 + Wheat Flour 50) had the lowest. (RF 35 + GWRF 15 +WF 50) demonstrated gelatinization characteristics which is quite similar to that of wheat flour. 2) Forty and 50% replacement of rice flour and gelatinized waxy rice flour (15%) mixture by wheat flour improved significantly noodle making characteristics and cooking quality of noodles. 3) The addition of 2% XG to (RF 45 + GWRF 15 + WF 40) was effective on noodle making properties and on binding properties of cooked noodles. 4) The cooked noodle made of composite flour (RF 45 + GWRF 15 + WF 40 + XG 2%) received the highest total sensory evaluation score among the testing samples, and it was not significantly different from that of wheat flour.

• Journal of Nutrition and Health
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• v.15 no.2
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• pp.107-118
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• 1982

In order to obtain the information on the meal behaviors and the status of using university cafeteria, the survey was conducted through the questionaries to 2,425 students (Male : 48.8%, Female : 51.2%) of 9 universities throughout Korea. While most of the male students were having breakfast regularly (M : 70.7%, F : 52.7%), the female students enjoyed snacks for lunch (M : 21.8%, F : 55.0%) or between meals (M : 42.0%, F : 81.0%). Most of the subjects thought that skipping breakfast had bad influence on health. The male students had their lunch at the cafeteria more frequently than the female students. And the students in the universities without off campus dining facilities used cafeteria often. The students in the university-managed cafeteria also used the facilities more often than the rental situation. Other lunch habits in the case of not eating at the cafeteria were ‘bring lunch’ and ‘eat off-campus’. The main reasons for not eating at the cafeteria were ‘too crowded’(28.3%) and ‘waiting in long time'(28.0%). Only 4.9% of the students were satisfied with the menu, but the nearly half (42.3%) showed unsatisfaction largely because of the limited choice of menu Students pointed out the taste and the nutritional quality of the menu should be improved firstly. Another strong complaint was waiting in line.

• Nutrition Research and Practice
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• v.10 no.1
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• pp.42-48
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• 2016

BACKGROUND/OBJECTIVES: Seaweeds have been reported to have various health beneficial effects. In this study, we investigated the potential anti-obesity and anti-inflammatory effects of four types of domestic brown seaweeds in a high-fat diet-induced obese mouse model and bone marrow-derived macrophages (BMDM). MATERIALS/METHODS: Male C57BL/6N mice were fed low-fat diet (LFD), high-fat diet (HFD) or HFD containing Undaria Pinnatifida, HFD containing Laminaria Japonica (LJ), HFD containing Sargassum Fulvellum, or HFD containing Hizikia Fusiforme (HF) for 16 weeks. RESULTS: Brown seaweed supplementation did not affect long-term HFD-associated changes in body weight or adiposity, although mice fed HFD + LJ or HFD + HF gained slightly less body weight compared with those fed HFD at the beginning of feeding. Despite being obese, mice fed HFD + LJ appeared to show improved insulin sensitivity compared to mice fed HFD. Consistently, we observed significantly reduced blood glucose concentrations in mice fed HFD + LJ compared with those of mice fed HFD. Although no significant differences in adipocyte size were detected among the HFD-fed groups, consumption of seaweeds decreased formation of HFD-induced crown-like structures in gonadal adipose tissue as well as plasma inflammatory cytokines. BMDM from mice fed HFDs with seaweeds showed differential regulation of pro-inflammatory cytokines such as IL-$1{\beta}$ and IL-6 compared with BMDM from mice fed HFD by LPS stimulation. CONCLUSION: Although seaweed consumption did not prevent long-term HFD-induced obesity in C57BL/6N mice, it reduced insulin resistance (IR) and circulation of pro-inflammatory cytokines. Therefore, seaweeds may ameliorate systemic inflammation and IR in obesity partially due to inhibition of inflammatory signaling in adipose tissue cells as well as bone marrow-derived immune cells.