• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.432-437
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• 2006

This study was carried out to investigate the effects of mulberry-leaf powder Tofu (MPT) on serum lipids profiles, Ca levels, Ca/P ratio and Pb levels in 30 middle aged obese women living in the Choongnam area. 100 g/day MPT was consumed for 4 weeks. The nutrient contents per 100 g MPT were 86.71 kcal (energy), 8.98 g protein, 0.53 mg fiber, 211.33 mg Ca and 1.59 g fat. Anthropometric measurements, 24 h recall dietary intakes, serum levels of protein, albumin, glucose, Ca and Pb, lipid profiles (cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol), and the Ca/P ratio were analyzed before and after consumption of MPT. After consumption of MPT, there were no significant differences in anthropometric measurements, the levels of serum protein, albumin, glucose, total cholesterol, HDL-cholesterol, lipase activity, HTR (HDL-cholesterol/total cholesterol), CRF (cardiac risk factor), Ca, Ca/P ratio and Pb. There were decreases in the levels of serum triglyceride, LDL-cholesterol, AI (atherogenic index) and LHR (LDL-cholesterol/HDL-cholesterol). Significantly increased dietary intakes of plant protein, total Ca, and plant Ca were observed.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.4
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• pp.389-397
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• 2019

Lysosomes are cellular organelles involved in energy metabolism and intracellular digestion in eukaryotic cells, including protease, nuclease, glycosidase, lipase, and phosphatase. Our previous studies have confirmed that egg white lysosomes had melanin decolorization and reduction activity. However, there have been few studies on skin barrier and skin regeneration as well as inhibition of melanin production by egg white lysosomes on B16F10 melanocyte cell line. In this study, we attempted to identify the effect of lysosome-related organelle extract (LOE) extracted from egg white on the melanin content change and skin barrier enhancement in cells. First, cytotoxicity evaluation was performed on B16F10 melanocyte cell line to confirm the whitening efficacy of LOE. Cytotoxicity by LOE was not observed at 20 mg/mL concentration, but cytotoxicity was observed at 40 mg/mL, and the maximum concentration value was set to 20 mg/mL in all subsequent experiments. LOE samples of 5, 10, 20 mg/mL inhibited melanin production by 61.5 ± 4.0%, 61.4 ± 7.3%, 58.3 ± 8.3%, respectivly, compared to α-MSH, a negative control in melanin contents assay. MITF mRNA expression was reduced by about 39.7 ± 3.2% compared to the α-MSH treatment group. TEER assay using HaCaT showed that LOE increased TEER resistance in a dose-dependent manner, indicating that LOE is involved in strengthening the skin barrier. LOE also increased the TEER resistance under TNF-α treatment. Skin barrier was normally restored by LOE even under the condition of inflammation. LOE had a positive effect on cell division and cell migration promotion, confirmed by the observing the effect of promoting cell migration by LOE through cell migration assay. Taken together, we expect that LOE can be developed as a cosmetic material to enhance has effects on skin regeneration and skin barrier strengthening as well as whitening function if enzyme stabilization and formulation technology are combined.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.402-409
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• 2006

This study was performed to investigate the effects of Capsosiphon fulvescens (CF) extract on serum and liver lipid metabolism in rats. Male Sprague-Dawley rats were administered 1% cholesterol and 0.25% sodium cholate to induce hypercholesterolemia and were divided into six groups. Experimental groups were administered with following diets; normal diet group (NC), high cholesterol diet group (HC), normal diet and CF extract (200 mg/kg) administered group (NC-CFL), normal diet and CF extract (400 mg/kg) administered group (NC-CFH), high cholesterol diet and CF extract (200 mg/kg) adwlinistered group (HC-CFL), and high cholesterol diet and CF extract (400 mg/kg) administered group (HC-CFH). The body weight gain and feed efficiency ratio were increased by high cholesterol diet, but gradually decreased to the corresponding level of the normal diet group by administered CF extract. The serum total cholesterol concentration of normal diet group was significantly higher than those of NC-CFL group and NC-CFH group. The concentrations of serum total cholesterol LDL-cholesterol and triglyceride and the atherogenic index .were tended to decrease in the CF extract administered groups compared with the high cholesterol diet group. However, HDL-cholesterol and phospholipid concentrations in serum decreased in the high cholesterol diet group and markedly increased by the CF extract administered groups. There were no differences in the concentrations of serum triglyceride, phopholipid, LDL-cholesterol, HDL-cholesterol and free cholesterol in normal diet groups. Concentrations of total cholesterol and triglyceride in liver and kidney were also markedly decreased in the CF administered groups. Total cholesterol and triglyceride concentrations of adipose tissue in the CF administered groups were also decreased compared with the high cholesterol diet group. In addition, there were no differences in the concentrations of liver, kidney and adipose tissue total lipid, triglyceride and total cholesterol in normal diet groups. The activities of heparin-releasable lipoprotein lipase (LPL) and total-extractable LPL in adipose tissue were increased in the high cholesterol diet group compared with the CF extract administered groups, but those of the NC -CFL group and NC-CFH group were similar to the normal diet group. Taken together, it is suggested that the extract of CF have an antiatherosclerotic effect by reducing cholesterol level of serum and liver. Furthermore, the extract of CF decreased LPL activity and triglyceride concentration, resulting in less lipid storage.

• Microbiology and Biotechnology Letters
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• v.42 no.3
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• pp.267-274
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• 2014

High pressure processing (HPP) is a non-thermal method used to prevent bacterial growth in the food industry. Currently, pasteurization is the most common method in use for most milk processing, but this has the disadvantage that it leads to changes in the milk's nutritional and chemical properties. Therefore, the effects of HPP treatment on the microbiological and chemical properties of milk were investigated in this study. With the treatment of HPP at 600 MPa and $15^{\circ}C$ for 3 min, the quantity of microorganisms and lactic acid bacteria were reduced to the level of 2-3 log CFU/ml, and coliforms were not detected during a storage period of 15 d at $4^{\circ}C$. An analysis of milk proteins, such as ${\alpha}$-casein, ${\beta}$-casein, ${\kappa}$-casein, ${\alpha}$-lactalbumin, ${\beta}$-lactoglobulin by on-chip electorophoresis revealed that the electrophoretic pattern of the proteins from HPP-treated milk was different from that of conventionally treated commercial milk. While the quantities of vitamins and minerals in HPP-treated milk were seen to be comparable to amounts found in raw milk, the enzyme activity of lipase, protease and alkaline phosphatase after HPP treatment was reduced. These results suggest that HPP treatment is a viable method for the control of undesirable microorganisms in milk, allowing for minimal nutritional and chemical changes in the milk during the process.

• Food Science and Preservation
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• v.24 no.1
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• pp.125-133
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• 2017

This study evaluated the changes of physiochemical properties, phytochemical contents, and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit. The contents of pH and reducing sugar decreased from 3.55 and 6.88 mg/mL 3.34 and 2.13 mg/mL, respectively. However the acidity increased from 0.48% to 5.48% during the vinegar fermentation. The alcohol contents increased up to a maximum value of 6.6% at 20 days, and it then decreased at the end fermentation days (2.0%). The viable numbers of acetic acid bacteria and yeasts increased from 4.32 log CFU/mL and 3.23 log CFU/mL at 10 days to 5.4 log CFU/mL and 5.5 log CFU/mL during the spontaneous fermentation, respectively. The major organic acids were acetic acid (38.84 mg/mL), lactic acid (4.92 mg/mL), and malic acid (1.51 mg/mL). The soluble phenolic and flavonoid contents increased from 0.79 mg/mL and 0.12 mg/mL of initial fermentation day to 1.22 mg/mL and 0.14 mg/mL during the spontaneous fermentation. Content of epicatechin gallate decreased from $168.1{\mu}g/mL$ at 10 days to $115.97{\mu}g/mL$. However the content of gallic acid increased from $18.52{\mu}g/mL$ to $95.07{\mu}g/mL$ during fermentation. After 60 days of the fermentation, the antioxidant and digestive enzyme inhibitory activities were 71.35% (DPPH), 79.27% (ABTS), 68.72% (${\cdot}OH$), 85.42% (${\alpha}$-glucosidase), 52.12% (${\alpha}$-amylase), and 53.66% (pancreatic lipase), respectively.

• Food Science and Preservation
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• v.30 no.4
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• pp.703-715
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• 2023

This study was conducted to investigate the fermentation characteristics and anti-obesity effects of acetic acid fermentation products of coffee wine. The live cell counts, soluble solids, pH and total acidity of the acetic acid unfermented coffee wine (AUFCW; day 0, before fermentation) were 6.35 log CFU/mL, 8.10 °Brix, 3.88, and 1.29%, respectively, while the acetic acid fermented coffee wine (AFCW; day 15, after fermentation) were 4.40 log CFU/mL, 8.57 °Brix, 3.07, and 7.45%, respectively. Pancreatic lipase inhibitory activity tended to increase as the acetic acid fermentation period increased. The anti-obesity effects of AFCW on 3T3-L1 cells, which was induced by MDI, were evaluated based on the lipid accumulation rate, leptin expression, and fat production-related gene expression (PPAR-γ and SREBP-1c) at the mRNA level. In the case of AFCW, the lipid accumulation rate and leptin expression were decreased to 69.37% and 50.20% at a concentration of 200 ㎍/mL, respectively, and the expression levels of PPAR-γ and SREBP-1c at the mRNA level were decreased to 79.89% and 48.81%, respectively. These results indicate that anti-obesity effect of acetic acid fermentation products could be increased by acetic acid fermentation of coffee wine.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.6
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• pp.1126-1135
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• 2012

In order to produce high-quality fermenting composts, bacteria strains with high activities of extracellular enzymes (cellulase, chitinase, amylase, protease and lipase) were isolated from the soils in 6 provinces of Korea, and characterized by 16S rRNA gene sequence analysis and properties. The selected 7 stains inoculated to livestock manure for 2' fermenting time, and experimental treatment divided into 3 groups, B1, B2 and B3, according to microbial activity and enzyme type. Our results showed that microbe applications (B1, B2 and B3) can increase (p<0.05) both rhizomes (17-38%) and enzyme activities (50-81%) in compost after fermenting time, respectively, compared to non-microbe treatment (control). The microbe application also decreased significantly (p<0.05) the $NH_3$ and $H_2S$ gas contents 13.4 and 27.3% compared with control, and the Propionic acid and Butyric acid gas contents 14.5 and 19.6%, respectively, as compared to the control. The microbial degradation rate (%) of pesticides and heavy metals increased significantly (p<0.05) after fermenting time, respectively, as compared to the control. Especially, microbe applications were more effective in total rhizomes yields and bioactivities than non-microbe treatment. Thus the results of this study could help in development of potential bioinoculants and composting techniques that maybe suitable for crop production, and protectable for earth environment under various conditions.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.242-253
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• 2020

Currently, there is a growing interest among consumers in selecting healthier meat with a greater proportion of essential fatty acids (FA). This experiment was conducted to evaluate the role of different ratios of dietary n-6:n-3 on growth performance, FA profile of longissimus dorsi (LD), relative gene expression of cytokines, meat quality, and blood parameters in finishing pigs. A total of 108 finishing pigs was randomly allotted to three treatments including a control (basal diet) and low ratios (4:1 and 2:1) of n-6:n-3. The 4:1 and 2:1 diets decreased the overall stearic acid in LD. There were reductions in the content of stearic acid, palmitoleic acid, total saturated acid, and n-6:n-3 ratio of LD in pigs fed 4:1 and 2:1 diet compared with the control diet. The 4:1 and 2:1 diets increased the concentration of α-Linolenic acid and polyunsaturated FA in the LD of pigs. Acetyl-CoA carboxylase enzyme gene was down-regulated in pigs fed 2:1 diet compared with finishing pigs fed the control or 4:1 diets. The relative expression of hormone-sensitive lipase was increased in pigs fed 2:1 and 4:1 ratio diets. Lower total cholesterol of plasma was observed in finishing pigs fed 2:1 and 4:1 diets. The cooking loss ratio of meat was lower in pigs fed the 2:1 and 4:1 diets compared with the control diet. Pigs fed the 4:1 and 2:1 diets had greater final body weight. In conclusion, the 2:1 and 4:1 diets have the potential to increase the meat quality and growth performance of pigs.

• Applied Biological Chemistry
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• v.28 no.4
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• pp.226-232
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• 1985

Changes in lipid and fatty acid composition in Korean native Meju were investigated at one week interval over 6 weeks of fermentation. For the systematically, salicic acid column chromatography and gas liquid chromatography were used. Following results were obtained. 1. The lipid fraction obtained from the soared soybean and the cooked soybean were mainly composed of $72.47%{\sim}92.35%$ of neutral lipid, phospholipid and glycolipid were 4.64% and 4.88%, respectively. During fermentation period, lipid content decreased to 80.59%, but glycolipid and phospholipid contents increased. 2. The triglyceride contents of nonpolar lipids prepared from the cooked soybean and the soaked sobean was 89.66% and 87.83% respectively. Free fatty acid, diglyceride and sterol contents increased during fermentation, whereas triglyceride content decreased. 3. Lipids extracted from the soaked soybean and the cooked soybean were composed of 54.58% linoleic acid, $22{\sim}20%$ oleic acid, $10{\sim}12%$ palmitic acid and $3{\sim}5%$ stearic acid. 4. During the Korean native Meju fermentation in palmitic acid decreased from the second week and stearic acid through $3rd{\sim}4th$ week. Oleic acid and linoleic acid content decreased gradually, but linolenic acid content increased. 5. During the fermentation, myristic acid content of glycolipid fraction increased. Lipase activity reached to the maximum at the 3rd week.

• Korean Journal of Environmental Biology
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• v.36 no.3
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• pp.377-384
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• 2018

This study focused on the effects of feeding on postlarvae of shrimp, Litopenaeus vannamei, during the identified acclimation time to low salinity. A total of 5 different salinity groups with or without feeding (32, 24, 16, 8, and 2 psu, 1 liter, triplicates) were prepared, and 30 shrimp were settled at PL21 (postlarvae) and placed in each group. After 24 hours of the experimentation process, the survival rate of the fed and starved groups was observed to be lower in the 2 psu group compared to other salinity groups, with the rate of 86.6% and 81.1%, respectively. The condition index of glucose and triglyceride, which are important factors for osmoregulation and as energy sources, was 4.2-7.6 times and 2.7-3.4 times higher in the fed groups than the starved groups at all the levels of salinities. The creatine level increased by 1.1-1.5 times in the starved groups as compared to the fed groups. Likewise, the activity of all the digestive enzymes like, lipase, ${\alpha}$-amylase, trypsin, and alkaline protease were clearly higher in the fed groups (ANOVA, p<0.05). Apparently, it was observed that feeding is effective for the postlarvae of shrimp, which shows a characteristic fast metabolism and larval development, during the acclimation period to low salinity.