• Journal of the Korean Society of Food Culture
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• v.34 no.1
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• pp.1-13
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• 2019

This study was conducted to track the appearance of Aguijjim and its popularity on the national level. Furthermore, changes in the monkfish recipe and how they impacted the consumption of monkfish were investigated. It is assumed that monkfish was consumed by Japanese in Korea during the Japanese colonial era. After liberation, people cooked the fish as soup. In the 1960s, Aguijjim was invented in Masan. There is great controversy regarding how the dish was born. It has been asserted that it was created by one specific person, that refugees with insufficient food developed, and that it is just an advancement of Bugeojjim. Aguijjim restaurants began to appear in Seoul in the 1970s, and in the 1990s streets full of Aguijjim restaurants formed. Moreover, popular music and literature referenced Aguijjim in the late 1990s. As Aguijjim has developed and the formation of Aguijjim street have combined, the consumption of monkfish has increased drastically, leading to its import. As cooking methods have transformed, the fish with the unpleasant look which was thrown out in the past, have dramatically gained public interest. 'Masan Aguijjim' became an independent brand that represents a local food that has also been nationalized in a short amount of time.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.692-701
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• 2009

Green tourism has recently focused on an alternative plan for activating a rural economy and coping with an income inequality between urban and rural areas. The Rural Development Administration has supported farm restaurants with the aim of increasing the income of farmers, determined unique native local foods and developed programs based on the experience rural life since 2007. Farm restaurants, which are the new type of local food restaurants, have unique food and various experiencing programs that reflect their own regional characteristics. We would like to understand how the farm restaurants have been developed and what types of characteristics they have based on the currently operating farm restaurants. The management situations and value of farm restaurants as tourist attractions were investigated as well in the tools for rural development.

• Korean Journal of Pharmacognosy
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• v.54 no.2
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• pp.53-60
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• 2023

Athyrium acutipinnulum, called as Ulleungdo ladyfern (Seom-go-sa-ri), is a native plant of South Korea. A. acutipinnulum has been consumed as foods and also traditionally used for the treatment of epilepsy, gonorrhea and nerve disorder. The methanolic extract and EtOAc soluble fraction of A. acutipinnulum showed the antioxidant activity. Fractionation using various chromatographic techniques resulted in the isolation of 13 compounds. The structures were elucidated on the basis of spectroscopic methods as seven phenolic compounds, methyl 2-hydroxy-3-phenylpropanoate (1), protocatechualdehyde (2), caffeic acid (3), trans-p-coumaric acid (4), (-)-4-E-caffeoyl-L-threonic acid (5), 5-O-caffeoyl shikimic acid (6) and 5-O-caffeoyl quinic acid (7), three flavonoids, quercetin 3-O-β-glucoside (8), naringenin-7-O-β-glucoside (9) and sutchenoside A (10), two steroids, ponasterone A (11) and ecdysone (12) and a coumarin, esculetin (13). Among them, compounds 5 and 10 were first reported from Athyrium spp and compounds 2, 5, 6 and 7 showed the antioxidant activity.

• Applied Biological Chemistry
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• v.30 no.3
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• pp.250-257
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• 1987

The most active strain for the amylase activity from the native Youngkwang koji, was isolated and identified as Aspergjllus awamori. The optimal conditions for the production of ${\alpha}-amylase$ and glucoamylase were investigated and the properties of these enzymes were also examined. Maximum yields of ${\alpha}-amylase$ and glucoamylase were obtained at $30^{\circ}C$, pH 5.0 for days. The production of these two enzymes were increased with the addition of maltose, urea, $K_2HPO_4$, $MgSO_4{\cdot}7H_2O$, and $CaCl_2{\cdot}2H_2O$. The activities of these enzymes were maximized at $50^{\circ}C$, $pH\;5{\sim}6$. The heat stabilites of ${\alpha}-amylase$ and glucoamylase were maintained at $50^{\circ}C$ for 20min and 40min, respectively. Also, the addtion of $MgSO_4{\cdot}7H_2O$, $K_2HPO_4$, and $CaCl_2{\cdot}2H_2O$ salt increased the heat stabilities of these enzymes.

• Journal of Life Science
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• v.23 no.8
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• pp.1032-1040
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• 2013

The comparative effects of fibrinolytic, antioxidative activity and electrophoretical protein patterns with Cordyceps militaris powder (CM) and cordycepin-enriched Cordyceps militaris JLM0636 powder (CCM) and fermented cordycepin-enriched Cordyceps militaris JLM0636 powder by several microscopic organisms were investigated. In addition, nutritional materials such as mineral, protein, and fatty acids were also measured. The protein concentration was higher in CCM than that in CM. The protein concentration in fermented CCM was the highest in CCM treated by Aspergillus kawachii among the various samples. When total protein patterns of CM, CCM, and both fermented CCMs were analyzed by native- and SDS-PAGE, there were slightly varietal differences in electrophoretical protein patterns. Major minerals were K, Ca, Mg, and Zn. Major fatty acids were palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. Fibrinolytic activity was the highest in the fermented CCM by Bs treatment among the various samples. The ${\alpha},{\alpha}^{\prime}$-diphenyl-${\beta}$-picrylhydrazyl (DPPH) radical scavenging activity was slightly stronger in the CCM treated with Aspergillus kawachii among the various samples; however, these samples all exhibited relatively low levels of activity compared with the butylated hydroxytoluene (BHT). These results may provide the basic data necessary to understand the biological activities and chemical characteristics of Cordyceps militaris JLM0636 powder fermented by several microscopic organisms to develop functional foods.

• Food Science and Preservation
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• v.21 no.4
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• pp.593-599
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• 2014

This study was conducted to determine the antioxidant potentials of some available plants to source alternate antioxidants and antibiotics. The antioxidant activity was evaluated by determining the antioxidant activity reducing powers and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities of extracts from some local edible native plants. The DPPH radical scavenging activity of the extracts was found to have been 0.41-94.84%. The Elsholtziasplendens NAKAI extract ($85^{\circ}C$, ethanol, accelerated solvent extraction) showed the highest level of antioxidant activity. Eight samples of plant extracts were evaluated for their antimicrobial activities against three microflora (Bacillus subtilis, Escherichia coli, and Candida albicans) using disc diffusion assay. Two samples (Geranium krameri FR. Et SAV. and Cleyera japonica Thunb.) had much more intensive antimicrobial activities than the control. However, their DPPH free radical scavenging activity levels were only 14.50 and 13.85, respectively. It is suggested that they could be used as natural preservatives against bacterial contamination in cosmetics and foods, in place of the common synthetic preservatives currently used.

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.185-191
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• 2010

In this study, monitoring of food additives as an artificial sweetener on favorite foods of children, which are deal at retail store and stationery store around eliminatory school, was performed. We analyzed aspartame, potassium acesulfame, sodium saccharin, and cyclamate from candys, biscuits, chocolates and others. Total 604 items as targeted food were collected from the other country; 285 items of candys, 131 items of biscuits, 74 items of chocolates., 114 items of others. Targeted foods were classified by manufacture nation; 308 samples from domestic products, 211 from China, 26 from Indonesia, and 59 items from other nations. Artificial sweeteners were detected from 75 cases of food stuff which were 38 native product, 25 China, 9 Indonesia, and 3 others. The percentage of detected artificial sweeteners was aspartame 7.8% (47 cases), potassium acesulfame 3.0% (18 cases), sodium saccharin 1.8% (11 cases), and cyclamate 2.6% (16 cases). The detected concentration were followed [average(minimum-maximum) mg/kg]; aspartame 817 (21-4,988), potassium acesulfame 192 (24-1,136), sodium saccharin 91 (5-326), and cyclamate 926 (8-4,680). Aspartame was detected mainly on Korea foods, and cyclamate and sodium saccharin were detected from Indonesia food, artificial sweeteners were detected Chinese food, broadly. As a result, 17 cases were violated against regulatory standard of cyclamate, and sodium saccharin. Considering average body weight (36.9 kg) and daily intake of biscuits (15.6 g) for elementary student, ratio of estimated daily intake and acceptable daily intake was 0.86% for aspartame, 0.54% for potassium acesulfame, 0.77% for sodium saccharin, and 3.56% for cyclamate.

• Journal of The Korean Association For Science Education
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• v.24 no.2
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• pp.328-342
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• 2004

This study aims to develop STS modules which consider the local concerns of Korean society and their authentic evaluation instruments. Their titles are as follows: 'Health-Aiding Foods, are they necessary?', 'Competition between Alien and Native Species', 'Living Lesson of Lake Shihwa', and 'Problems of food wastes; Would you like to throw them away, if they are money?' All of them deal with issues unique to Korean local situations. Each module consisted of two versions; a student worksheet and a teachers' guide. Students' activities were categorized into six processes such as group activities, investigation, discussion and presentation, experiments, field trip, and multiple intelligence activities. Various assessment tools and abilities for the decision-making in their STS classes were also included. In order to validate these modules, 24 teachers who have been teaching science, biology and environmental science in the secondary schools reviewed these modules and provided feedbacks about their validity and usefulness. We expect that the various rubrics included in each module will provide teachers creative and flexible assessment methods for students' understandings and their decision-making abilities toward the issues.

• Journal of environmental and Sanitary engineering
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• v.5 no.2
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• pp.63-80
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• 1990

A sensitive and simple analytical system for the simultaneous determination of residual oxytetracycline, tetracycline, and doxycycline in honey was described, and that the analytical method for determination of residual propionic acid in honey was established. Experimental subjects were purchased four kinds of honey, native kind honey, acaccia honey, mixed floral honey, chestnut honey in Kyung Sang Nam Do. Several microbiological methods are available to determine tetracycline antibiotecs(TCs) in foods but their precision apears to be variable and the specificity is questionable. These methods are considered to be not suitable for analysis of tetracycline antibiotics in honey because honey itself has bacteriostatic action. For determination of tetracycline antibiotics in honey, therefore the High Performance Liquid Chromatography(HPLC) method was applied, and the propionic acid were determined by Gas Chromatography(5.C). Ethylacetate, as an extract solvent, was found to be suitable for seperation of TCs in honey, but methanol and acetone were not. The recoverly rate of Oxytetracycline(OTC), Tetracycline(TC), Doxycycline(DC) from honey spiked at a level of 10 $\mu $g/g were 97%, 89%, and 91%, respectively. The cailbration curve in TCs was linear expression from 2$\mu $g/ml to 10$\mu $g/ml. As the results of analysis, the residual tetracycline antibiotics were not detected in the 100 samples of honey. The recovery rate of propionic acid from honey spiked at level of 10$\mu $g/g was 98.3% , and the calibra lion curves were linear expression from 21$\mu $g/ml to 101$\mu $g/ml. As the results of analysis, the residual propionic acid was not detected in the 100 samples of honey. Retention time(min) of OTC, DC, and TC were 3.35, 4.61, and 5.30 minutes at the conditions of table 2, respectively, and retention time(min) of propionic acid was 3.50 minutes at the conditions of table 3. The residual TCs and propionic acid were not detected in the 100 samples of honey, but there is a possibility that antibiotics or propionic acid will be to remain in honey if they are used during product period in order to prevent putrefaction of honey-bee.

• Nutrition Research and Practice
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• v.8 no.5
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• pp.526-532
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• 2014

BACKGROUND/OBJECTIVES: Acanthopanax sessiliflorus is a native Korean plant and used as a traditional medicine or an ingredient in many Korean foods. The free radical theory of aging suggests that cellular oxidative stress caused by free radicals is the main cause of aging. Free radicals can be removed by cellular anti-oxidants. MATERIALS/METHODS: Here, we examined the anti-oxidant activity of Acanthopanax sessiliflorus extract both in vitro and in vivo. Survival of nematode C. elegans under stress conditions was also compared between control and Acanthopanax sessiliflorus extract-treated groups. Then, anti-aging effect of Acanthopanax sessiliflorus extract was monitored in C. elegans. RESULTS: Stem extract significantly reduced oxidative DNA damage in lymphocyte, which was not observed by leaves or root extract. Survival of C. elegans under oxidative-stress conditions was significantly enhanced by Acanthopanax sessiliflorus stem extract. In addition, Acanthopanax sessiliflorus stem increased resistance to other environmental stresses, including heat shock and ultraviolet irradiation. Treatment with Acanthopanax sessiliflorus stem extract significantly extended both mean and maximum lifespan in C. elegans. However, fertility was not affected by Acanthopanax sessiliflorus stem. CONCLUSION: Different parts of Acanthopanax sessiliflorus have different bioactivities and stem extract have strong anti-oxidant activity in both rat lymphocytes and C. elegans, and conferred a longevity phenotype without reduced reproduction in C. elegans, which provides conclusive evidence to support the free radical theory of aging.