• Tuberculosis and Respiratory Diseases
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• v.41 no.3
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• pp.248-261
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• 1994

Background: Lectins are proteins or glycoproteins of non-immune origin that recognize a specific sequence of sugar residues. The availability of a large number of lectins has provided the capacity to identify selectively glycoconjugates possessing distinctive chemical structure in diverse sites of highly specialized biological activity. The purpose of the present study was to investigate the lectin binding patterns of various components in human pulmonary tubercles. Method: Biopsy specimens of tuberculous lung were obtained from male adult patients who underwent a surgical resection for severe pulmonary tuberculosis. The specimens were processed and stained with 13 kinds of biotinylated lectins according to some modification of Hsu and Raine's methods. Results: 1) In the caseous necrotic lesions, BS $I-B_4$ showed negative reaction and BS I were also negative except some irregularly-shaped cells located in the marginal zone. All other lectins, however, showed a positive reaction with various binding patterns. 2) The epithelioid cells were broadly divided into three groups according to the reaction patterns in the cytoplasms and cell membranes. 3) WGA, ECL, PHA-L, PHA-E and LCA showed strong staining in the lymphocytes. 4) SBA showed a different binding patterns between the endothelial layers located in the region beyond the fibrous layers and those located within the fibrous layers. 5) PNA showed a positive reaction in the outer 1/3 to 1/2 of the fibrous layer, but showed no staining in the inner 1/2 to 2/3 of the fibrous layers. Conclusion: The present lectin histochemical study provided a useful information to assess the characterization and distribution of various glycoconjugates in each constituent of human pulmonary tubercles. The results demonstrate structural differences in the glycoconjugate composition of various components of the tubercles and reveal changes in glycosylation in the components during soft tubercle formation. This study provides a new data useful for the studies on the pathogenesis and pathology of human pulmonary tubercles.

• Journal of Mushroom
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• v.15 no.4
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• pp.229-236
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• 2017

This study was carried out to investigate the physicochemical characteristics of cultivated cereals by Phellinus linteus mycelium. Also, we investigated the content of free sugar, organic acid, free amino acid, mineral and fatty acid of cultivated cereals by P. linteus mycelium. The major free sugars were determined the glucose, maltose, and fucose by HPLC. The content of total free sugars was the highest in cultivated red rice by P. linteus mycelium at $36^{\circ}C$. The content of fucose was the highest in cultivated red rice by P. linteus mycelium at all cultivation temperatures. The organic acids were identified oxalic acid, malic acid, citric acid, and succinic acid, as in the case of free sugar, higher contents of organic acids were observed in the cultivated cereals by P. linteus mycelium than control. There was no significant difference in the mineral content between the control and cultivated cereals by P. linteus mycelium. Sixteen kind of free amino acid were detected in cultivated cereals by P. linteus mycelium. And the content of total free amino acids were higher in the cultivated cereals by P. linteus mycelium than the control. And essential amino acids showed significantly differences between control and cultivated cereals by P. linteus mycelium. Fatty acids were detected with seven kinds of fatty acids, and the major fatty acid was determined the linoleic acid by GC-MS. The content of linoleic acid was higher in the cultivated cereals by P. linteus mycelium than the control.

• Journal of Life Science
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• v.28 no.2
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• pp.153-161
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• 2018

Hot-air and freeze dried powder from aged black ginger were mixed under the ratio conditions of sample "A" (8:2), "B" (5:5), "C"(2:8), "D" (10:0) and "E" (0:10), respectively. The physicochemical properties and antioxidant activities in the 5 kinds of powder were compared. The water absorption index was significantly higher in freeze dried powder, and it tended to be significantly increased depend on the ratio of freeze dried sample. The browning intensity was significantly higher in the hot-air dried samples, but the color intensity was not significant. Total and reducing sugar contents were significantly higher in freeze dried sample. Total sugar content in mixed sample tended to significantly increased as the amount of freeze dried sample. Total phenol content was significantly higher in the sample "A". The contents of gingerol and shogaol were significantly higher in mixed sample "A", 6-gingerol content showed no significant difference according to the drying method. Cholesterol absorption activity was significantly higher in the freeze dried sample "E". The DPPH radical scavenging activity showed a little difference according to the drying method, but the ABTS radical scavenging activity and reducing power in the hot-air dried sample were significantly higher than those of freeze dried. And the activity of mixed powder "A" was significantly higher than others. These results suggest that aged black ginger was superior in terms of quality and functionality of the hot-air drying compared to freeze-drying, and it would be economically effective to the mixed sample "A".

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.386-395
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• 2016

To develop a functional fermentation food from Rubus coreanus Miquel (Bokbunja) and chlorella mixtures, optimal lactic acid fermentation conditions were established, and quality properties based on physicochemical evaluation such as chemical compositions, free sugars, organic acids, and antibacterial activities were investigated. Regarding optimal fermentation strain selection, formation of lactic acid was best in Lactobacillus plantarum among the experimental strains (10 kinds), and the optimal fermentation temperature was $37^{\circ}C$. In addition, overall acceptability in the sensory evaluation was highest in the 5% chlorella mixture sample. Therefore, quality properties of the prepared sample under the established optimal fermentation conditions were investigated. Moisture, total sugar (dry basis), crude fiber (dry basis), and pH of fermented Rubus coreanus Miquel juice (RCM) with 5% chlorella mixture (RCM-C5) were reduced by 4.90%, 14.15%, and 0.32%, respectively, as compared with non-fermented RCM. Meanwhile, crude protein, crude fat, and crude ash (dry basis) of RCM-C5 were elevated by 13.75%, 0.18%, and 0.73%, respectively, as compared with RCM. The yellowness (b value) of color values was greater in RCM-C5 compared to RCM. The free sugar and organic acid contents of RCM-C5 were elevated by 0.97% and 616.30 mg%, respectively, as compared with RCM. In addition, the gram positive bacterium Staphylococcus aureus was elevated by 5.83% while gram negative bacteria Escherichia coli and Salmonella Typhimurium were elevated by 2.94% and 4.67%, respectively, as compared with RCM. In conclusion, the quality properties of RCM and chlorella lactic acid fermentation mixtures were improved compared with the general RCM product. Consequently, it is possible to apply fermented RCM as a functional fermentation food.

• Food Science and Preservation
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• v.23 no.6
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• pp.778-787
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• 2016

Fermented vinegars using pear was compared according to the appled side materials. Quality characteristics of three kinds of the fermented vinegars (pear vinegar, PV; pear black rice vinegar, PBV; pear mint vinegar, PMV) were investigated, which includes pH, total acidity, colors, the contents of sugar, amino acids, total polyphenol, and total flavonoid, ${\alpha}^{\prime}{\alpha}-diphenyl-{\beta}-pycrylhydrazyl$ (DPPH) radical scavenging ability, and sensory evaluation. Brown rice vinegar (BRV) was used as a control. The pH and total acidity of the fermented pear vinegars were significantly different showing the range of 3.17~3.43 and 4.01~5.05%, respectively (p<0.05). The sugar contents of PV and PMV were significantly higher than other vinegars (p<0.05). L, a, and b values were the highest in PV, PBV, and PMV, respectively. Among the four vinegars, the essential amino acids were the highest in PV with the order of lysine, isoleucine, valine, and threonine. Besides, the fermented pear vinegars have many non-essential amino acids such as glutamic acid and aspartic acid. The aspartic acid content was the highest in PV while glutamic acid content was the highest in BRV. The total polyphenol content was the highest in PV while total flavonoid content was the highest in PBV. The DPPH radical scavenging ability (%) was the highest in PV. In sensory evaluation, PBV showed the highest color, taste and overall preference scores. These results show that pear would be desirable to prepare high-quality vinegars and functional foods.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.7-15
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• 1997

The composition and polymeric structure of starch are the most important factors to determine the functional properties of rice. In an effort to relate the structural characteristics and its functional properties of starch in rice, molecular structural properties of starch from 6 rice cultivars were analysed. To relate the structure and function of starch the texture of Jeung-pyun made of rice were analyzed during retrogradation. The polymeric structure of rice starch was analyzed by debranching with isoamylase after gelatinization and fractionated with Sephadex G-75 gel filteration. The size fractionated debranched starch was categorized into four groups such as Fraction I, II, III and Intermediate Fraction depending in their max, The fractions with the max higher than 620 nm were designated as Fraction I, while those in the range of 600-620 nm and 540-600 nm as the Intermediate Fraction and Fraction II, respectively. The Fractions with the max lower than 540 were described as Fraction III. The average degree of polymerization (DP) of the Fraction I was estimated to be higher than 200, and those of other fractions, i.e. the Intermediate Fraction I, Fraction II and III were 150,45 and 25, respectively. The levels of Fraction I were varied from II to 35％ of total sugar. The Fraction I showed the linear relationship with the amylse contents, and the Intermediate Fraction, which might contain the mixture of short chain of amylose and debranched long chain of amylopectin, were measured to be in the range of 2.7∼8.4%. The levels of fraction II and III, both to be considered as the branches of amylopectin, were ranged 14.5∼23.6% and 39.7∼73.0%, respectively. The ratio of Fraction III to Fraction II describing the degree of branch or compactness of amylopectin was estimated to be around 4.0 for waxy varieties and around 2.0 for high amylose cultivars. With these results, it can be suggested that the degree of branch of the amylopectin may effect on amylose contents of starch or rice versa, To invertigate processing aptitude of different rice cultivars for the preparation of Jeung-pyun, its texture was analyzed by Instron, hardness, cohesiveness, elasticity, gumminess and chewiness of Jeung-pyun made of rice showed the significant relationship with the amylose content. Hardness was increased during retrogradation of product, but the relationship between hardness and amylose content due to not only difference in amylose content but also difference in structural characteristics of starch. In analysis of relationship between structure of rice starch and mechanical properties of Jeung-pyun during retrogradation elasticity did not show any relationship before retrogradation bur during retrogradation showed significant correlation. With these result, it can be suggested that the degree of branch of the amylopectin may effect on elasticity during retrogradation. However hardness, cohesiveness, gumminess and chewiness which were significant different before retrogradation, showed some correlation with structure of rice starch during retrigradation.

• Journal of Preventive Medicine and Public Health
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• v.31 no.4 s.63
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• pp.728-739
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• 1998

To improve wellness and quality of life by recognizing the health efforts of stress, the author estimated the relationships between stress, subjective symptoms and clinical diagnosis through a questionnaire and a battery of specified laboratory tests; electrocardiography, blood pressure, cholesterol, aspartate aminotransferase(AST), alanine aminotransferase(ALT), gamma glutamyl transferase$(\gamma-GTP)$, fasting blood sugar, gastro-endoscopy or UGI, abdominal sonography, etc. The data was gathered from 337 clients who were undergoing multiphasic screening program at a University Hospital from January to March 1998. The mean age of subjects was $46.5{\pm}11.2$ years and the mean of body mass index was $24.0{\pm}3.7kg/m^2$. The mean vol of stress was $18.5{\pm}6.0$ expressed as the score out of 40. By general characteristics and lift style among male, mean level of stress was significantly higher in case of lower socioeconomic status, habitual drug use, longer daily working time(>10 hours), no regular exercise, drinkers, irregular meal, skip-ping breakfast(p<0.05). In case of female, that was significantly higher in case of lower education, lowe. socioeconomic status, longer daily working time(>10 hours), no regular exercise, drinkers, smokers, irregular meal, skipping breakfast(p<0.05). Significant correlations were observed between stress and subjective symptoms in all kinds of organ system (p<0.01). Correlation coefficients of stress among male were relatively high with neuro-psychiatric symptom$(\gamma=0.476)$ and cardio-vascular symptom$(\gamma=0.361)$ in order, and correlation coefficients of stress among female was highest with neuro-psychiatric symptom$(\gamma=0.371)$. The prevalence of the diagnosis through the battery of laboratory tests was high in upper gastrointestinal disorders and hypercholesterolemia in order in both sex group. Among male the mean score of stress was significantly high in ulcerative peptic disorder of upper gastrointestine and hepatopathy in order (p<0.05) . Among female that was significantly high in diabetes mellitus. In summary, it is likely that there are associations between stress, subjective symptoms and clinical diagnosis. To promote wellness and quality of life it would be of value that periodic stress evaluation program and stress management including apropriate control of smoking and drinking, regular exercise and meal.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.70-77
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• 2002

Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 % when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1451-1457
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• 2007

The physical and chemical characteristics of powders from hot air and freeze dried leaves and roots of Acorous calamus L. were investigated. Two parts, upper and lower, of leaves, and two kinds of roots, 4 and 6 years old, were dried at 30 and $40^{\circ}C$, freeze-dried, and ground to make powder. Contents of moisture, ash, crude fat, and crude protein in freeze dried powder of upper leaf were 4.87%, 6.73%, 2.22%, and 3.57%, respectively. Water absorption index (WAI) and water solubility index (WSI) in freeze dried powder of lower and upper leaves were 8.476 and 0.077 g/mL. Contents of chlorophyll a, chlorophyll b and total chlorophyll in freeze dried powder of upper leaves were 12.18, 16.86, and 29.11 mg/100 g, respectively. Contents of total and reducing sugar in freeze dried powder of 4 and 6 years roots were $111.89{\sim}119.21$ ppm and $5.02{\sim}5.22$ ppm, $109.92{\sim}114.65$ ppm and $5.21{\sim}5.32ppm$. Contents of total polyphenols and flavonoids in freeze dried powder of upper leaf were 125.02 and $21.02{\mu}g/mg$, respectively.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.296-302
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• 2002

Quality characteristics of mash of takju prepared by wheat flour nuruks (conventional and improved style) were investigated during fermentation. Those were cultured with wild microorganism on whole and crushed wheat (wheat nuruk), wheat flour and mixture of rice and wheat flour, and nuruk cultured with Aspergillus oryzae on wheat flour. Ethanol content reached maximum of 10.6-17.4% after 14 days of fermentation. And the ethanol contents of takju were high in order of wheat nuruk, wheat flour nuruk, Aspergillus oryzae nuruk and mixture of wheat flour and rice nuruk. No difference of pH was among the treatments while the wheat flour nuruk cultured with wild microorganisms contained higher amounts of acids than the others. The amount of total sugars ranged from 16.22-17.74% on the starting day of fermentation, and decreased to 4.28-6.10% after 14 days. The amount of total sugars in mashes brewed with wheat flour nuruk cultured with Aspergillus oryzae was measured to be highest at the beginning stage of fermentation. Afterwards no difference was found among the types of nuruks. Glucose was in the range of 2,735-7,842 mg% at initial period of fermentation, afterwards it was rapidly decreased. The total amounts of free sugar for control and the wheat flour nuruk was higher than other treatments. The total amounts of organic acids were the highest in wheat nuruk to 690-2,241 mg% and the contents of lactic acid and succinic acid were high in mixed rice nuruk to 183-1,293 mg%. The contents of lactic acid and succinic acid were higher than those of the other kinds of organic acids in takju.