• Korean Journal of Human Ecology
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• v.22 no.2
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• pp.357-363
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• 2013

The purpose of this study is to suggest a new method to develop the apparel design applied construction of traditional swimsuit wearing Jeju woman divers known as Haenyeo. Jeju Haenyeos are represented as an image of the diligent and strong woman. With such an image, they have become the symbol of Jeju women. Furthermore, Jeju Haeyeo culture will be rebranded. The Jeju woman divers wear special swimsuit (Mul-sojungii) when harvesting the various sea products. The Mul-sojungii was buttoned down the right side so that it could be easily removed. Therefore, it is to review the fashion design products for effective item applied the original or modified folding technique of Mul-sojungii. As a result, it was to develop the bolero, jump suit and dress design of Korean image using folding technique(Guljapgi) of Mul-sojungii that is one of the unique, indigenous construction of Jeju.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.3
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• pp.560-567
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• 2021

The purpose of this study is to examine the concepts of cultural administration and art management, their context, and elements that each concept pursues, and to establish the domains and systems of cultural administration and art management in Jeju. Seven values were selected through the consideration of commonalities and differences and previous studies, and sub-indicators of each value were determined. Factors were analyzed using the AHP method. Cultural administration is based on the areas of publicity, equity, and transparency, while art management is based on productivity, publicity, and responsiveness. Cultural administration needs to focus on a system for the preservation and utilization of local culture, co-evolution of culture, and expansion of culture and arts education. Art management needs to focus on the level of achievement of goals, the level of output versus input, and the system for preserving and utilizing local culture. In addition, it was found that there is a need to establish a system in Jeju with a common aim of the co-evolution of culture and preservation and the utilization of local culture.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.495-495
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• 2020

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.5
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• pp.426-433
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• 2009

Fish scales have potential in functional food preparation due to their antioxidant and antihypertensive properties. We investigated the angiotensin I converting enzyme (ACE) inhibitory activity of Tilapia mossambica scale extracts. Hydrolysates of tilapia scales were prepared by enzymatic extraction using five proteases (${\alpha}$-chymotrypsin, Alcalase, Kojizyme, Protamex and trypsin) after scales were treated with hot water for 3 hr. Scale enzymatic hydrolysates prepared using both hot water and enzyme treatments exhibited elevated hydrolysis (about 25%-55%) compared to only enzyme treatment (about 15%-45%). Enzymatic hydrolysates (1 mg/mL) prepared by both hot water and enzyme treatments also showed significantly increased ACE inhibitory activities from about 20%-75%. The pattern of ACE inhibitory activities was similar to the degree of hydrolysis. Alcalase and ${\alpha}$-chymotrypsin hydrolysates displayed the highest ACE inhibitory activities ($IC_{50}$ = 0.83 mg/mL and 0.68 mg/mL, respectively). In addition, the ACE inhibitory effects of $IC_{50}$-chymotrypsin hydrolysates increased with decreasing molecular weight (5 kDa>, 10 kDa> and 30 kDa>), with the 5 kDa> fraction displaying the highest ACE inhibitory activity (about 89.9% and $IC_{50}$ = 0.1 mg/mL). We suggest that the peptide compounds of enzymatic hydrolysates prepared from tilapia scale enhances ACE inhibitory activity and might be useful as an antihypertensive material.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.5
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• pp.417-425
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• 2009

The potential utility of fish scales to the functional food industry has been investigated due to its antioxidant and antihypertensive characteristics. In this study, we report on the reactive oxygen species (ROS) scavenging and angiotensin I converting enzyme (ACE) inhibitory activities of gelatin hydrolysates processed from Branchiostegus japonicus scales, which are also high in protein content (about 46.1%). We prepared the enzymatic gelatin hydrolysates with four proteases (${\alpha}$-chymotrypsin, Alcalase, Neutrase and trypsin) from B. japonicus scale gelatin, which was prepared according to different reaction times, substrate/enzyme ratios and substrate concentrations. The enzymatic hydrolytic degrees of the gelatin increased time-dependently up to 6 hrs, while the Alcalase gelatin hydrolysates showed the highest hydrolysis degrees compared to the others. Furthermore, gelatin hydrolysates of Neutrase and ${\alpha}$-chymotrypsin showed the highest DPPH radical and $H_2O_2$ scavenging activities ($IC_{50}$ value; 9.18 mg/mL and 9.74 mg/mL), respectively. However, the activities were not significant (P<0.05). We also observed that the four gelatin hydrolysates significantly increased ACE inhibitory activities from approximately 20% to 60% (P<0.05), Among them, the Alcalase gelatin hydrolysates showed the higher ACE inhibitory activity ($IC_{50}$ value; 0.73 mg/mL) compared to the others. These results suggest that the enzymatic gelatin hydrolysates prepared from B. japonicus scales may possess a potentially useful function as an ACE inhibitory agent. As such, the utility of B. japonicus scales should be given due consideration for application in the functional food industry.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.402-409
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• 2019

Jeju black cattle are known as one of Korea's traditional cattle. However, Hanwoo is more well-known to Korean meat consumers as representative beef cattle. Despite the popularity of these two breeds, comparison of the nutritional characteristics between Jeju black cattle and Hanwoo have not been studied. Here, we compared the fatty acid and amino acid characteristics between two Korean traditional cattle and Wagyu breeds. A total of 62 cattle were used in this study. The Jeju black cattle beef had significantly higher unsaturated fatty acids than Hanwoo (p<0.05). Savory fatty acids, including oleic acid were also higher than in Hanwoo cattle (p<0.05). The negative flavor fatty acids, such as palmitic acid were significantly lower than in Hanwoo (p<0.001). On the other hand, linoleic acid which imparts a negative flavor was higher than Hanwoo (p<0.05). Amino acids, including alanine and glutamine, usually representative of the umami taste were present in significantly higher proportions in Jeju black cattle (p<0.05). In addition, bitter tasting amino acids, including valine, leucine, isoleucine, and methionine were lower in Jeju black cattle beef than in Hanwoo (p<0.05, p<0.001, p<0.001, and p<0.001 each). Taken together, our results suggest that Jeju black cattle beef had higher savory flavor and umami taste which affected consumers preference for the meat.

• Korean Journal of Human Ecology
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• v.22 no.4
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• pp.667-676
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• 2013

The purpose of this study is to establish a new method to develop the textile pattern design using Saengbul flower in Seo-cheon flower garden of Jeju Myth, in other words, to create mythic textile patterns by borrowing effectively from the mythic image of Saengbul flower. Seo-cheon flower garden is an incantation space and Saengbul flower means pregnance. Therefore, we drew Camellia flower motifs from a mythic image based on archetypal symbols about the Saengbul flower, and created mythic patterns. In order to achieve this textile pattern design, Adobe CS5(Photoshop, Illustrator) and Texpro were used to design the motifs of Saengbul flower, and then they were arranged in a square pattern and diamond pattern of Richard M. Proctor' set layout. And to conclude, development of the creative textile pattern design using the mythic contents of the Jeju Myth contribute to invigoration the fashion industry and regional culture contents projects in Jeju, and also become the basis of creating added valued to it.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.172-178
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• 2010

This study was conducted to investigate total polyphenol contents and antioxidative effects of the enzymatic hydrolysates digested by several kinds of carbohydrases from the powder of ripened pumpkin (Cucurbita moschata), sweet pumpkin (C. maxima) and green pumpkin (C. moschata). The total polyphenol contents of all enzymatic hydrolysates from green pumpkin powder were higher than those of ripened and sweet pumpkins. DPPH radical scavenging activities of the enzymatic hydrolysates digested by AMG and Termamyl from green pumpkin were also very strong compared to ripened and sweet pumpkins. However, the most enzymatic hydrolysates of ripened and sweet pumpkin powders, except Viscozyme digestion, were higher superoxide anion scavenging activities than green pumpkin powder. Hydrogen peroxide scavenging activities in the enzymatic digests (not Ultroflo) of green pumpkin were potent compared to other pumpkin powders whereas hydroxyl radical scavenging activities were low at less than 14% in hydrolysates of all pumpkin species. Nitric oxide scavenging activities were very effective in Viscozyme digests of sweet and green pumpkin, and other enzymatic hydrolysates also showed higher activity than $\alpha$-tocopherol control (not BHT).

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1310-1316
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• 2009

In this study, we investigated the change of antioxidant activity and flavonoid contents by fermentation of Citrus grandis Osbeck peel (CGP) using the Saccharomyces cerevisiae (KCCM35053), comparing to unfermented CGP. Total flavonoid content in the fermented Citrus grandis Osbeck peel (FCGP) was 3,768 g/100 g sample and higher than that of CGP. The antioxidant activities of FCGP was determined by DPPH, hydroxyl, alkyl radicals, and hydrogen peroxide scavenging assays. FCGP showed higher activities than CGP in all scavenging assays. The $IC_{50}$ values of FCGP were 261.3 ${\mu}g$/mL for DPPH; 1,474 ${\mu}g$/mL for hydroxyl; 90.9 ${\mu}g$/mL for alkyl and 1,195 ${\mu}g$/mL for $H_2O_2$ in respective scavenging assays. Flavonoid compositions of both samples were determined by liquid chromatography/mass spectrometry (LC/MS). In the spectrum FCGP was similar to CGP in the contents of neohesperidin, naringin and an unknown No. 7 compound, but some unknown compounds (No. 1, 2, 4, 5, 6) were higher than CGP in each flavonoid contents. Therefore, the fermentation of CGP could increase the contents of unknown compound and improved antioxidant activities.

• Journal of the Korean Geographical Society
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• v.43 no.6
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• pp.858-872
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• 2008

This study examined the meteorological disaster of Jeju Island in Chosun Dynasty based on historical documents, and analyzed how its government and Jeju Islanders responded to this. Recording cases of abnormal weather days of Jeju Island in Chosun Dynasty were most in 17th Century, and then in 18th Century, 16th Century, 15th Century, and 19th Century in order. For the type of meteorological disaster, storm damage was most serious, and then flood disaster, drought disaster, and snow damage were in order. For the region, Jejumok was mostly damaged from storm and flood, and Daejeonghyeon was mostly from drought. Once meteorological disaster occurred, it was a common thing that it continued with famine. The Chosun government relieved Jeju Islanders by moving the grains of mainland into Jeju Island, and for this, installed Galdujin warehouse, Naripo warehouse, and Jemin warehouse. Also, it tried to resolve chronic famine by moving Jeju people into mainland such as Pyeong'an-do. Corresponding to severe weather, the farmers of Jeju Island implemented agricultural methods such as Dapjeon, Baryeong, molding, and wind-breaking; and the seamen conducted unique arts of navigation such as Hwanjeon, and gravel shipment.