• Journal of Acupuncture Research
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• v.33 no.2
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• pp.135-150
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• 2016

Objectives : The aim of this study is to review the combination effects and adverse effects of Yerba Mate (Ilex paraguariensis) on the treatment of obesity. Methods : Four databases were searched, including Pubmed, National assembly library, RISS4u, and NDSL, for studies published before March 31, 2016 using the keywords 'yerba mate', 'Ilex paraguariensis', and those related to 'obesity'. Clinical trials, and both in vivo and in vitro studies were classified according to the following categories: publication year, nationality, types and composition of test compounds, combination effects, adverse effects, and safety. Results : A total of 16 articles (14 clinical trials, one in vivo, one in vitro) were included in the analysis. Combination effects were reported from six YGD (Yerba Mate, Guarana, Damiana, Zotrim), five Meltdown, one Shred-matrix, one DBX (DymaBurn Xtreme), one XSIII research study, and adverse effects were reported from two YGD (Zotrim), four Meltdown, one Shred-matrix and one MetEF research study. YGD and Shred-matrix increased satiety while YGD and MetEF had adverse gastrointestinal effects potentially due to guarana. Meltdown and Shred-matrix increased energy expenditure and fat oxidation and had the adverse effects of increased heart rate and blood pressure due to the thermogenic effect of caffeine and yohimbine. DBX increased resting energy expenditure but no difference was observed in respiratory exchange ratio. XSIII reduced body weight gain and food intake more than each of the extracts did on their own. Conclusion : Taken together, the combination effects and adverse effects differed according to the composition of test compounds and the ratio of ingredients. Multicomponent approaches should be used for treating multifactorial diseases such as obesity. As a general conclusion, there is a place for a combination of herbal components including yerba mate, based on the principle of Kun-Shin-Choa-Sa for the treatment of obesity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1857-1863
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• 2013

Bulgogi sauces containing electron beam-irradiated garlic powder (1%, 3%, and 5%) were used to compare their irradiation status before and after pasteurization ($85^{\circ}C$, 30 min), using a thermoluminescence (TL) analysis by two different laboratories. The sauces with non-irradiated ingredient only provided a background TL glow curve with a maximum peak after $300^{\circ}C$. However, the presence of irradiated ingredient (1 and 10 kGy) was evident through the typical TL glow curves in a temperature range of 150 to $250^{\circ}C$. The concentration of irradiated ingredients showed a greater impact on identification characteristics than their radiation doses. TL ratios ($TL_1/TL_2$) were not able to confirm the results showing evidence of irradiation through the TL glow curve shapes. Pasteurization showed a negligible effect on the key identification parameters and did not change the shape or temperature range of radiation-specific TL glow peak, but reduced TL glow curve intensity. TL glow curve shape with the maximum peak in a temperature range of $150{\sim}250^{\circ}C$ was the most useful characteristic providing information required for confirming the irradiation status.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.637-643
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• 2002

The objective of this study was to determine the effects of wine and different meat bones added in brown sauce. Sensory evaluation of brown sauce showed that brown stock and brown sauce made by adding wine and replacing some of veal bones with chicken bones were preferred most, and the brown sauce made by brown stock and burre manie in the ratio of 12:1 was preferred most. Sensory properties of palatability. flavor and gloss were positively correlated with the overall preference. The brown sauce made with wine and some of chicken bones had 77.60% of water content and 1.79% of lipid content, which was the lowest, but its protein content was similar to the others. Whereas the brown sauce made with wine and some of chicken bones gave the darkest color, the one made with some of pork bones and without wine showed the lightest color. The viscosity was the highest in the sauce made with some of chicken bones and without wine. The sauce made with wine showed lower viscosity than the one without wine.

• Korean Journal of Microbiology
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• v.51 no.4
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• pp.419-426
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• 2015

The aims of this study were to isolate spore-forming Bacillus strains that exhibit high digestibility and anti-pathogenic bacteria toward feed for calves. Total 136 spore-forming strains were isolated from finished feeds and their ingredients. Among them, 93 strains were identified as Bacillus species when analyzed by 16S rRNA sequencing. For industrial use, three strains named as Bacillus licheniformis SHS14, B. subtilis LCB7, B. amyloliquefaciens LCB10 were selected after evaluating the industrial standards that are related with heat and acid resistance, enzyme activities, and anti-pathogenic activities against Samonella dublin ATCC15480 and E. coli K99. After each culture, 3 selected strains were mixed together at 1:1:1 (v/v/v) ratio and then prepared as the mixed starter culture for feeding. The changes in microbial community were analyzed via 16S rRNA metagenomics. The initial community ratio among three strains was maintained even after manufacturing into final products. Also, in vitro, enzymatic and anti-pathogenic activities were almost same as those when cultured in single culture, and results of anti-pathogenic activities conducted with calves showed 90% activities against lincomycin, which would be indicative of a promising feed starter.

• Journal of Aquaculture
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• v.16 no.2
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• pp.104-109
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• 2003

The present study aims to evaluate protein and phosphorus availabilities of five different dietary protein sources during the 6-week feeding trial in juvenile olive flounder, Paralichthys olivaceus as determined by growth performance and phosphorus retention. Five diets containing blood meal (BM), poultry by-product (PBP), squid liver powder (SLP), feather meal (FM) and soybean meal (SM) were prepared by mixing a basal diet (BD) with one of five test ingredients at the ratio of 7 to 3. As a reference diet, BD contains three different protein sources such as white fish meal, casein and gelatin. After 2 weeks of the conditioning period, fish initially averaging 2.7$\pm$0.02g (mean$\pm$SD) were randomly distributed into each aquarium as a group of 30 fish reared in the recirculating system. Fish of triplicate groups were fed one of six experimental diets (BD+five test diet). After 6-week feeding trial, pro- tein efficency ratio (PER) of fish fed BM diet was the lowest in experiment groups. While fish fed PBP diet showed a significant higher PER as compared to the FM diet, and fish fed SLP diet and BD were a higher PER than did fish fed PBP diet. However, there was no significant difference in PER among fish fed SLP diet, BD and SM diet, and between SM diet and PBP diet. Phosphorus retention efficiency of bone (PR $E_{b}$) of fish fed BM diet was the lowest in all the diets, and fish fed FM diet showed a higher PE $R_{b}$ than fish fed BD and SM diet. However, there was no significant difference in PER among fish fed FM diet, SLP diet and PBP diet, and among SLP diet, PBP diet, SM diet and BD. These results indicate that SLP could be a suitable protein source for low pollution diets of olive flounder in the future fish feeds market. Furthermore, PBP and SM are available protein source to reduce P waste in the oliver flounder aquaculture with the use of proper mixture of other protein sources and more processing to improve protein availibility of these.ese.

• Journal of Aquaculture
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• v.9 no.4
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• pp.377-384
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• 1996

A 15-week of growth trial was conducted to evaluate practical diets for growing Korean rockfish (Sebastes schlegeli). Two replicate groups of the fish average weighing 125 g were fed one of four experimental diets containing $41\~45\%$ protein and $6\~8\%$ lipid. A control diet with $58\%$ fish meal as protein source was included and practical form diets with $40\%$ fish meal and various practical ingredients such as meat meal, blood meal, soybean meal, and corn gluten meal were included. These experimental dry pellet diets were compared with commercial diets containing $51\~53\%$ protein and $5\~13\%$ lipid for marine fish or raw fish-based moist pellet (RMP) diet containing $58\%$ protein and $9\%$ lipid consisted of $50\%$ frozen horse mackerel and $50\%$ commercial binder meal. Weight gain, feed efficiency, daily feed intake and protein efficiency ratio in the fish fed the experimental diets and commercial diets were not significantly different to those in the fish fed the control diet. However weight gain, feed efficiency and protein efficiency ratio in the fish fed the RMP diet were significantly higher than those in the fish fed the experimental diets and commercial diets. These differences of growth performance between experimental diets and RMP diet may be reason for different dietary protein and energy levels. The experimental diet can save up to $20\%$ cost of fish production compare with control diet, whereas RMP diet is more expensive than other diets in the fish production.

• Applied Chemistry for Engineering
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• v.29 no.4
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• pp.446-451
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• 2018

Effective ingredients were extracted using wheat sprout with high levels of flavonoids, and the extraction process was optimized with a central composite design model. The response value of the central composite design model establishes the extraction yield and the content of the flavonoids. The main and interactive effects were then analyzed depending on independent variables such as the extraction time, the volume ratio of alcohol to ultrapure water, and the extraction temperature. The extraction time and temperature were relatively large for the extraction yield. For the total flavonoids, the extraction time was most significantly affected. Considering both the extraction yield and the content of the total flavonoids, optimal extraction conditions were as follows: the extraction time (2.44 h), volume ratio of alcohol to ultrapure water (50.00 vol%), extraction temperature ($54.41^{\circ}C$). Under these condition, the extraction yield was 30.14 wt% and the content of the total flavonoids was $35.37{\mu}g\;QE/mL\;dw$. From the actual experimental result, the extraction yield under this condition was 29.92 wt% and the content of the total flavonoids was $35.32{\mu}g\;QE/mL\;dw$, which had an error rate of 0.39% and 0.74%, respectively. This is a multi-analysis comprehensive analysis that analyzes two simultaneous values of responses, but is considered to be highly accurate and also provides an excellent reliability of the optimization process in this study.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.57-63
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• 2012

This paper analyzes phenolic compounds, carbon isotopes, and sugar components of whiskys based on the maturation period. For this, the paper considers a total of 40 whiskys(mainly imports) distributed in Korea. It is important to analyze the presence phenolic compounds(e.g., furfural, syringaldehyde, vanillin, syringic acid, and vanillic acid) because these are found only in whiskys ripened in oak. The results indicate that the total content of phenolic compounds increased with the increase in the storage period regardless of the type of whisky. In terms of vanillin/syringaldehyde(V/S), Scotch whiskys had 0.4~0.5; American whiskies, 0.30~0.34; and Canadian whiskies, 0.31~0.33. In terms of Scotch whiskys, Macallan had 0.25~0.34, making it unique among Scotch whiskys. In terms of the ratio of carbon isotopes, there were clear differences between malt Scotch whiskys, blended Scotch grain whiskys, American whiskys, and Canadian whiskys: -23.4~ -24.3, -16.8~-21.0, -11.0~-11.5 and -9.5~13.9, respectively. In addition, malt Scotch whiskys contained 40~230 $mg/{\ell}$ of fructose; blended Scotch whiskys, 20~120 $mg/{\ell}$; American whiskys, 50~70 $mg/{\ell}$; and Canadian whiskys, 20~100 $mg/{\ell}$, demonstrating that the fructose content of single-malt whiskys was twice the average fructose content. On the other hand, malt Scotch whiskys contained 30~170 $mg/{\ell}$ of glucose; blended Scotch whiskys, 20~120 $mg/{\ell}$; American whiskys, 20~30 $mg/{\ell}$; and Canadian whiskys, 10~110 $mg/{\ell}$, demonstrating that the glucose content of single-malt whiskys exceeded the average glucose content. This study's results can be used as a database of classification for whiskys based on the fermentation of raw ingredients and the period of maturation for distinguishing between different types of whiskys. In addition, the results can facilitate the verification of genuine whiskys by allowing for the identification of different types of whiskys based on the period of maturation.

• Journal of the Mineralogical Society of Korea
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• v.31 no.2
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• pp.123-135
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• 2018

This study tried to find the clue to Seokrok province by comparing Seokrok used in painting culture properties with Seokrok ore from domestic occurrence and imported Seokrok ore. To this end, chemical and mineralogical characteristics of painting cultural properties were identified with portable X-ray Florescence (p-XRF), micro X-ray diffraction (micro XRD) and SEM/EDS Analysis. To obtain Pb isotopic ratio, the Pb contained in Seokrok has been analyzed with Thermal Ionization Mass Spectrometer. Atacamite (or botallackite) and small quantity of brochantite were identified from Seokrok in Dancheong, and malachite was also identified from Buddhist painting besides those two ingredients. Without distinction of type, most Seokrok used in painting cultural properties is atacamite composed of Cu and Cl. From Pb isotope analysis, it was found that Seokrok in painting cultural properties was closer to that of north Korea, north China and Japan than south Korea as in regional division for East North Asia suggested by Mabuchi. The Pb isotopic ratio of domestic green mineral belongs to the distribution of Seokrok inside the painting cultural properties but imported malachite showed considerably difference. Considering the fact that atacamite, the main mineral of Seokrok in painting cultural properties is rarely produced from southern mine of the Korean Peninsula and the result of Pb isotope analysis.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.504-510
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• 2004

Two experiments were conducted. In expt. 1, a total of fifty-four pigs (L$\times$Y$\times$D, 56.14$\pm$1.7 kg) were used for a feeding trial to determine the effect of wet feeding of a commercial-type diet without food waste (FW). Treatments were dry (Control), wet (WF) and wet+dry feeding (WDF). For wet feeding, the diet was mixed with water at a ratio of 1:2.5 (feed:water). A wet feed was given during the whole experimental period for the WF group, but the dry feed was given during the finisher period for the WDF group. In expt. 2, a total of fifty-four pigs(L$\times$Y$\times$D, 55.7$\pm$1.8 kg) were used for a feeding trial to determine the effect of wet feeding of FW. Treatments were a commercial-type dry (Control), wet fermented food waste (WFFW) and WFFW+dry feeding (WFFW+DF). For wet feeding of fermented food waste, however, some ingredients (concentrate) were added to make nutrient contents comparable to the control diet. The FW collected was ground ($\leq$5 mm), heated with a steam jacket (140$\pm$3$^{\circ}C$) and fermented with probiotics for one day in a steel container at 30-40$^{\circ}C$. For the WFFW group, the wet feed was given during the whole experimental period, but a dry feed was given during finisher period for the WFFW+DF group. In expt. 1, during the grower period, pigs fed wet feed showed higher average daily gain (ADG) and feed conversion ratio (FCR) than those fed only dry feed (p<0.05). During the finisher period, pigs in the WDF group showed better ADG and FCR than the control group. During the entire experimental period, pigs in the WDF group grew faster (p<0.05) than those in the control group, and the same trend was found in FCR. Also, dressing percentage, backfat thickness, lean %, and pork color were not affected by the wet feeding of diets in this study. In expt. 2, during the grower period, pigs fed diets containing FW showed lower (p<0.05) ADG than those fed the control diet. But FCR was better (p<0.05) in pigs fed FW than in the control group. During the finisher period, pigs in the WFFW+DF group grew faster (p<0.05) than those in the control and WFFW groups. During the entire experimental period, pigs fed the control diet showed better ADG (p<0.05) than those fed FW, but feed intake and FCR were vice versa. Dressing percentage was lower (p<0.05) in the WFFW than in the control group, but backfat was thinner in the WFFW group than in the control group. In summary, it can be concluded that wet feeding of formula feed can improve daily gain, however, feeding fermented wet food waste may reduce daily gain of finishing pigs, even though it was fermented and the nutrient was fortified with concentrates. In addition, dry feeding of a formula feed during the finishing period can improve daily gain in pigs fed a wet feed with or without food waste during the grower period.