• The Korea Journal of Herbology
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• v.27 no.2
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• pp.69-75
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• 2012

Objectives : We investigated the effects of mountain cultivated ginseng water boiled extract(MCG) on blood glucose and insulin levels, and examined whether lipid metabolism are improved by it in male db/db mice(a murine model of type 2 diabetes mellitus). Methods : 9 weeks old, male db/db mice were divided into 5 groups : C57BL/6J normal, control, MCG-250mg/kg (MCG-1), MCG-500mg/kg(MCG-2) and MCG-1000mg/kg(MCG-3). After mice were treated with MCG for 8 weeks, we measured body weight, food intake, fat weight, visceral organ weight and blood glucose, insulin and lipid levels. Results : 1. We found no difference in body weight, food intake, fat weight and visceral organ weight among the animal groups. 2. Compared with controls, MCG-treated mice had lower blood glucose level and higher blood insulin levels, the magnitude of which was prominent in MCG-2. 3. Compared with controls, MCG-treated mice had lower LDL-cholesterol and higher HDL-cholesterol levels. 4. Compared with controls, MCG-treated mice had blood triglyceride and free fatty acid levels, the magnitude of which was prominent in MCG-2. 5. Blood AST and ALT concentrations were not changed by MCG, indicating MCG do not show any toxic effects. Conclusions : These results demonstrate that MCG effectively increases blood insulin level and decreases blood glucose level, blood lipid levels, and prevents and improves diabetic dyslipidemia and cardiovascular disease.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.13-27
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• 2014

This study sought to examine the effects of job inconsistency of cooks in the food service businesses on job performance, and the effects of such causation on intention of changing jobs. For job inconsistency, cooks produce limited menu products due to the segmentation of jobs in the same industry, and can hardly exercise their skills obtained through education. Thus, 275 samples of job inconsistency were made to undergo frequency analysis, factor analysis, reliability analysis, correlational analysis, and multiple regression analysis, using the SPSS 17.0 program. Hypothesis 1 was established as cooks' job inconsistency having a positive effect on job performance; thus, with regard to job performance factors, skill inconsistency (${\beta}$=-.432), and wage inconsistency (${\beta}$=-.250) had a negative effect on job performance, but education inconsistency (${\beta}$=-.048) did not have an effect. Hypothesis 2 was established as cooks' job performance having a significant effect on intention of changing jobs; thus, intention of changing jobs had a significant negative effect on job performance (${\beta}$=-.238). So if job performance was improved, the intention of changing jobs would be reduced. This study implies that: cooks who were engaging in the food service businesses experienced job inconsistency, and led themselves to having an intention to change jobs; in this process, individual cooks' job level inconsistency and their wage levels have an important effect on intention of changing jobs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1596-1603
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• 2007

This study was conducted to improve functional properties of salmon frame extracts using various commercial enzymes (Alkalase 2.4 L FG, Flavourzyme 500 MG, Neutrase 0.8 L and Protamex 1.5 MG). The ACE (angiotensin I converting enzyme) inhibitory activity was the highest ($IC_{50}=0.67mg/mL$) in the product incubated with Neutrase for 4 hrs (N4-treated hydrolysates) among the various extracts incubated with commercial enzymes for different times. However, antioxidant activities of all salmon frame extracts were less than 15%. There were no significant differences in the proximate composition and sensory evaluation of the fish odor and taste. However, N4-treated hydrolysate was improved in the extractive-nitrogen content and transmission compared to the other enzymatic hydrolysates. When compared to commercial Gomtang products, N4-treated hydrolysate was also high in protein, extractive-nitrogen, total amino acid, and calcium contents, while low in taste sensory score. There were no differences in transmission and sensory score on the fish odor between N4-treated hydrolysates and commercial Gomtang.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.187-191
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• 2003

It was performed to find out difference of the nutritional contents between chungjung chicken meats grown chemicals free and general chicken meats. The chungjung chicken was eat and given feeds of good quality mixed living microbial agent, power of ginseng leaves and by-product of extract liquefied sea foods from fishes producted clean area of the Western Sea, including plentiful calciums, amino acids, docosahexanoic acid(DHA) etc. Addition of they improved chungjung chicken yields and meat quality compared to general chicken given feeds mixed antibiotic etc. Also, chungjung chickens eaten miced type develop resistance to in disease. There were significant trend in crude proteins, calciums, crude lipids contents, and unsaturated fatty acids between the chungjung chicken meats and the general chicken meats. The crude proteins and calciums contents were higher in the chungjung chicken meats than the general chicken meats, but the crude lipids contents were higher in the general chicken meats than that. Also, contents of the n6 fatty acids and n3 fatty acids in chungjung meats were higher than that. Especially, contents of DHA in the chungjung chicken meats were detected higher than the general chicken meats. Therefore, the results from this experiments will provide a information for the nutritional knowledge of the 'white meats', especially the clean chicken meats.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.57-64
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• 2002

This study was carried out to investigate the effect of yucca extract on the flavor development in Chungkookjang fermented by Bacrillus sp. b01. The changes in the contents of amino-type N, ammonia type N, volatile compounds and organic acids, and those in the activities of ${\alpha}-amylase$ and protease were also determined with aging period. The amount of amino-type N increased gradually with time and was slightly higher in Chungkookjang containing yucca extract than in control. The content of ammonia-type N in Chungkookjang decreased by the addition of yucca extract. During aging, a little higher amylase activity was detected in Chungkookjang containing yucca extract. However, the amylase activity was the lowest in Chungkookjang containing 1 mg/g of yucca extract. The protease activity was slightly higher in Chungkookjang containing yucca extract. The organic acids, such as citrate, acetate, malate, fumarate, and succinate, were detected. The yucca extract reduced the production of tetramethylpyrazine which was responsible for the unpleasant odor, but enhanced the production of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine which contributed to the taste. Sensory evaluation showed that the addition of yucca extract of 0.5 mg/g significantly improved the flavor and taste of products.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.723-728
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• 2009

In this study, the effects of feeding providing Holstein cows with with TMR feed including amended with undried citrus byproducts on the properties of their raw milk were investigated. Two samples were used for the experiment: T0 (raw milk produced by dairy cows fed with TMR feed not including citrus byproducts) and T1 (raw milk produced by cows fed with TMR feed including citrus byproducts). The All experiments were conducted with Holstein cows at a dairy farm in the on Jeju island, and were repeated three times, in each, after of which raw milk obtained from 7 cows of each samplein each group was analyzed[ED highlight - please ensure this is correct]. The daily milk yield and somatic cell numbers of T0 and T1 were 24.16 kg and 25.97 kg, and 660,000 thousands and 445,000 thousands, respectively, which means that feeding citrus byproducts to cows increases daily milk yield and reduces somatic cell numbers. There was were no significant differences between T0 and T1 in terms of the raw milk's total plate count, specific gravity, titration acidity, and or the amount of milk protein, lactose, nonfat solids, free amino acids and volatile compounds, while raw milk in T1 showed significantly lower levels of milk fat in raw milk. The antioxidant activity of raw milk was improved by citrus byproducts TMR feed containing citrus byproducts.

• YAKHAK HOEJI
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• v.44 no.3
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• pp.224-231
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• 2000

$Nokyangbotang^{TM}$ (NYBT) is a kind of powerful food for health and have been drunk at a oral dose of 80 ml (99.5 mg) three times per day: It has not been well studied about the anti-fatigue and hepatoprotective activity. In this experiments, we evaluated pathophysiologically the effect of NYBT on swimming time in mouse and hepatoprotective activity in rats intoxicated with carbon-tetrachloride. NYBT was nontoxic in orally acute toxicity test ($LD_{50}$, 320 ml/60 kg): a nontoxic food in more four times of one-shoot dosage (80 ml) to human. Weight-loaded forced swimming test was carried out to measure the swimming time of mice with a 4% load of body weight in plastic cylinder (diameter $10{\;}cm{\;}{\times}{\;}height{\;}20{\;}cm$) on water bath at $25^{\circ}C$, and the anti-fatigue activity represented the ratio of swimming time of experimental group to that of control group. NYBT had dose-dependent anti-fatigue activity Mice administered NYBT at a dose of 320 ml/60 kg once daily for 5 days could swim about two times more than control. Hepatoprotective activities of NYBT were examined by the determination of malonedialdehyde (MDA) and pathological survey in liver and liver function test of rat intoxicated with $CCl_4$ at i.m. dose of 2 ml/kg once daily for 7days. NYBT decreased dose-dependently thiobarbituric acid reactive substance: Oral administration of NYBT at a dose of 20 ml/60 kg was $38.51{\;}{\pm}{\;}3.02$ nmol MDA/g of tissue, that of 80 ml/60 kg was $33.76{\;}{\pm}{\;} 1.84$ nmol MDA/g of tissue, and that of 320 ml/60 kg was $32.87{\;}{\pm}{\;}1.90$ nmol MDA/g of tissue as compared with control group ($43.61{\;}{\pm}{\;}2.85$ nmol MDA/g of tissue). All rats administered NYBT at a dose of 320 ml/60 kg were survival as compared with 40% survival of control animals, and GPT activity of rats administered NYBT at a dose of 80 ml/60 kg was decreased as compared with control. In histopathological survey, NYBT improved slightly the fatty changes of hepatocytes around centrilobular area. These results suggest that NYBT has anti-fatigue and hepatoprotective activity in rats and mice.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.257-261
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• 2013

Rat pheochromocytoma cells (PC12) and mice were utilized as in vitro and in vivo models to determine the neuroprotective effects of a 70% acetone extract of black soybean seed coat (BSSCE). BSSCE showed higher total phenolic contents than other extracts. Intracellular reactive oxygen species accumulation from $H_2O_2$ treatment of PC12 cells was significantly reduced when BSSCE was present in the media compared to PC12 cells treated with $H_2O_2$ only. The 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-tetrazolium-bromide (MTT) reduction assay and lactate dehydrogenase assay also showed significantly increased protective effects in PC12 cells. In addition, BSSCE improved the in vivo cognitive ability against amyloid beta peptide-induced neuronal deficits.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.118-123
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• 2010

To estimate the regulatory effects of Scutellaria baicalensis extracts on melanin biosynthesis, we evaluated the regulatory effects of the tyrosinase gene on B16 melanoma cells. The results revealed that methanolic extracts of Scutellaria baicalensis resulted in a high increase in the expression of the tyrosinase gene. Specifically, treatment with extracts at concentrations of $10\;{\mu}g/m{\ell}$ and $100\;{\mu}g/m{\ell}$ resulted in increases in tyrosinase gene expression rates of approximately 231% and 256%, respectively, when compared to the control. Moreover, the solvent fraction layers(methylene chloride, ethyl acetate, butyl alcohol, water) improved the expression of the tyrosinase gene, but to a lesser degree than the methanolic extracts. An MTT assay revealed, that the methanolic extract exhibited very low cytotoxicities at $10\;{\mu}g/m{\ell}$ and $100\;{\mu}g/m{\ell}$. Taken together, the results of this study indicated that the methanolic extracts of Scutellaria baicalensis was a very effective positive regulator of tyrosinase gene expression.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.756-762
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• 2011

This study was conducted to investigate the effects of moisture content on microbiological stability and texture characteristic of dry-cured ham. The moisture content of dry-cured hams was adjusted to 35% (C) or 45% (T) and then vacuumpackaged after slicing to a 1 inch thickness. All packaged dry-cured hams were stored at $10^{\circ}C$ for 3 mon, and physicochemical analyses and a sensory evaluation were conducted to verify the quality of dry-cured hams during four different storage periods. Moisture content was significantly higher in T (44.89%) compared to that in C (35.03%). However, crude fat content was higher in C (14.08%) than that in T (11.11%). The pH, salinity, and shear force were higher in C than those in T, and dry-cured hams derived from C seemed to provide low lipid oxidation stability during storage. In contrast, T showed high CIE $L^*$, CIE $a^*$ and CIE $b^*$, and aw values when compared to dry-cured hams from C. Total plate counts and Lactobacillus tended to increase with the increase in storage period, and both were lower in T than those in C after 1 mon of storage. Our results indicate that 45% moisture content improved dry-cured ham quality as compared to that of dry-cured hams containing 35% moisture.