• The Journal of the Korea Contents Association
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• v.9 no.8
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• pp.360-366
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• 2009

The purpose of this research was to study of the lower body obesity control with female university students, particularly has been done meridian message and aroma therapy, The data included in the remainder of this research was gathered from the experimental groups consisted of eighteen female students for tested group and compared group over 8 weeks. By the observation of tested group and compared group, we could see the measurement of thigh and calf sizing down overall, but they still show some differences depend on physical constitutions of each members who has been tested. This meant that the result could be changed by the will and persistent endurance of experimented ones Both of tested group and compared group's body mass index shrinked but still there were some exceptions, this result showed the difference of each participants' willingness as well as the age gap. We could find the reduction of Total Cholesterol, LDL, neutral fat and blood sugar in both tested group and compared group. However in case of HDL the measurement increased which means wrong method of controlling obesity can show some abnormal figures

• The Journal of the Korea Contents Association
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• v.18 no.5
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• pp.683-694
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• 2018

The purpose of this study was to investigate the effect of low intensity combined kinesitherapy on type 2 diabetes mellitus and to compare the effects of exercise and methodology aspects, the difference in the post - test scores between fasting glucose and blood lipids in the control group (exercise group) and the control group (exercise group) that prescribed the dance - exercise and low intensity combined exercise for the elderly diabetic patients for 12 weeks sample t-test. the main results of the study are summarized as follows. first, fasting blood sugar showed difference in pre - post - difference of group compared to control group. second, the total cholesterol was found to have a statistically significant difference in the experimental group from pre - post - difference. third, the neutral region showed no statistically significant differences in both experimental and comparator groupsfrom pre - post - difference. fourth, high-density lipoprotein cholesterol levels showed no statistically significant difference in both experimental and comparator groups from pre - post - difference. fifth, low density lipoprotein cholesterol showed statistically significant difference in the experimental group from pre - post - difference group. in conclusion, this study is significant in that the combined effects of dance - motion activities and low intensity combined exercise for elderly with type 2 diabetes were quantitatively proved by using physiological index who had not been treated previously.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.193-200
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• 1997

In order to manufacture the low salt and functional Kochujang, salt amount was reduced to 6% and chitosan was added to 0.25% to the Kochujang preparation. The contents of ash, moisture, crude fat and crude protein in Kochujang were not affected by the reduced salt concentration and chitosan addition. pH and titratable acidity were not significantly changed by the addition of chitosan. Ethanol content was higher in 6% salt Kochujang tan in 9% salt Kochujang and decreased by the addition of chitosan. Reducing sugar content was lower in 6% salt Kochujang than in 9% salt Kochujang and increased by chitosan addition. $\alpha$-Amylase activity was slightly inhibited by the addition of chitosan, however, $\beta$-amylase, acidic protease and neutral protease activities were not affected. Amino nitrogen and ammonia nitrogen contents were higher in 6% salt Kochujang than in 9% salt Kochujang, but ammonia nitrogen production was significantly decreased by chitosan addition. Also the growth of bacteria and yeasts were slightly inhibited by the addition of chitosan. From the above results we concluded that 0.25% chitosan was the good concentration to prepare the low salt and functional Kochujang.

• Journal of Microbiology and Biotechnology
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• v.23 no.6
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• pp.794-801
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• 2013

This paper reports the production and characterization of crude xylanase from the newly isolated Humicola sp. Ly01. The highest (41.8 U/ml) production of the crude xylanase was obtained under the optimized conditions (w/v): 0.5% wheat bran, 0.2% $KH_2PO_4$, and 0.5% peptone; initial pH 7.0; incubation time 72 h; $30^{\circ}C$; and 150 rpm. A considerable amount of the crude xylanase was induced using hulless barley bran or soybean meal as the carbon source, but a small amount of the enzyme was produced when supplementary urea was used as the nitrogen source to wheat bran. The crude xylanase showed apparent optimal cellulase-free xylanase activity at $60^{\circ}C$ and pH 6.0, more than 71.8% of the maximum xylanase activity in 3.0-30.0% (v/v) ethanol and more than 82.3% of the initial xylanase activity after incubation in 3.0-30.0% (v/v) ethanol at $30^{\circ}C$ for 2 h. The crude xylanase was moderately resistant to both acid and neutral protease digestion, and released 7.9 and 10.9 ${\mu}mol/ml$ reducing sugar from xylan in the simulated gastric and intestinal fluids, respectively. The xylooligosaccharides were the main products of the hydrolysis of xylan by the crude xylanase. These properties suggested the potential of the crude enzyme for being applied in the animal feed industry, xylooligosaccharides production, and high-alcohol conditions such as ethanol production and brewing.

• Journal of The Korean Society of Grassland and Forage Science
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• v.25 no.3
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• pp.177-184
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• 2005

This study was conducted to study the effect of fiber sources on ruminal pH and buffering capacity and whole digestive tract digestibility with five ruminally fistulated sheep. Evaluated fiber sources were alfalfa hay cube (AHC), corn cob (CC), com silage (CS), cotton seed hull (CSH), peanut hull (PHL), rice straw (RS), and sugarcane bagasse (SCB). Sheep were fed consecutively a diet containing each tested fiber source $(45\%)$ with a corn-based concentrate diets $(55\%)$ during each experimental period. Ruminal pH showed no difference among fiber sources except the significantly lower pH at 8h (p<0.05) with RS (pH; 5.78) than those in other sources. Buffering capacity showed significant differences at 0h (p<0.05) and 2h (p<0.05) after feeding in CS compared to those from SCB and CC, while there was higher in PHL (p<0.01) at 12h post feeding except AHC than CC, CS, SCB, and RS. Dry matter digestibility was significantly higher in CS (p<0.001) than in other sources. Neutral detergent fiber digestibility was higher in CC, CS, CSH, and RS than other fiber sources (p<0.001). These results suggest that ruminal pH and buffering capacity and whole digestive track digestibility were significantly affected by fiber sources in ruminant diet, and, therefore, should be took those effects into account for TMR formulation.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.511-516
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• 2015

In the present study, we investigated changes in the nutritional components of pre- and post-germinated barley seeds and also investigated their immune-enhancing effects such as production of nitric oxide (NO), interleukin (IL)-6, and tumor necrosis factor (TNF)-${\alpha}$ on the RAW 264.7 macrophage cell line. Protein and total sugar contents increased slightly with increase in germination time. The major neutral sugars of germinated balrey seeds were arabinose, glucose, and xylose. Glucose content decreased during germination, whereas arabinose and xylose contents increased during germination. Amino acid contents of barley germinated for 24 and 48 hours increased 1.03-fold and 1.24-fold, respectively, compared to that of pre-germinated barley. Moreover, RAW 264.7 macrophages stimulated with barley germinated for 24 and 48 hours showed higher production of NO, IL-6, and TNF-${\alpha}$ compared to that observed in pre-germinated barley. The results of the present study indicate that germinated barley may have immune-enhancing effects derived from its ability to activate RAW 264.7 macrophages, which play a major role in innate immunity.

• Food Science and Preservation
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• v.24 no.2
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• pp.221-229
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• 2017

The effect of sweet potato on the quality of Doenjang was investigated during fermentation. Viable cells of yeast decreased gradually after 4 weeks of fermentation, but those of aerobic bacteria increased in the late stage. Amylase activity of Doenjang was higher in the late stage of fermentation, while neutral protease maintained high activity during fermentation. Hunter L and b values of Doenjang decreased gradually during fermentation, while a value was increased. The pH of Doenjang decreased gradually until 10 weeks of fermentation, and the titratable acidity was low in the sweet potato added groups. The acid value was low in the Shinyulmi sweet potato added Doenjang. Water activity and oxidation-reduction potential of Doenjang decreased during fermentation. Reducing sugar of Doenjang decreased in the middle stage of fermentation, and it was low in sweet potato added groups. The alcohol content of Doenjang decreased after 2 weeks of fermentation. Amino and ammonia-type nitrogen of Doenjang increased during fermentation and reached the maximum after 10 and 12 weeks of fermentation, respectively. After 12 weeks fermentation, 8% of Shinyulmi sweet potato added Doenjang was more favorable taste, flavor and overall acceptability (p<0.05) than the control or the Yeonwhangmi sweet potato added groups.

• Applied Biological Chemistry
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• v.19 no.3
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• pp.155-161
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• 1976

The say sauce koji where made use of different kinds of seed koji were used to brewing of soysauce. The pure, complex and bacteria contaminated seed koji were used in this experiment, And the euzyme activity, Micrflora, chemical composition and TN-solubility ratio of each soysauce mash during the fermentation periods were measured respectively. The results obtained were as follows. 1. The neutral and alkali protease activity of each soysauce mash were decreassed in the process of fermentation period. In this case the activitities of protease in the bacteria contaminated koji were remarkably decreased. 2. The microflora in one ml of soysauce mash showed the tendency of increase in process of fermentation period. The increase in bacteria contaminated seed koji group was remarkable. 3. The content of total nitrogen, amino-N and ammonia-N in soysauce during the course of fermentation were increase. And alcohol, reducing sugar and pure extract contents in soysauce were also increased in the former stage of fermentation, but in the latter stage of fermentation decreased. 4. Though the content of ammonia-N in bacteria contaminated seed koji group was high, the pH value was low in comparison with the others. 5. Pure seed koji group were shown the most effective in the result of total nitrogen solubility ratio and sensual test, while the bacteria contaminated seed koji group was the worst.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.3
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• pp.27-34
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• 1987

The present paper was attempted to obtain the basic date concerning a reasonable preparing method and optimum fermentation conditions of Kochujang (Red pepper paste). To establish the standard quality of Kochujang, the chemical compositions and the volatile components of Kochujang was discussed. The native Kochujang collected from 80 households contained 40.51% of moisture, 6.00% of salts, 3.25 % of crude fat, 10.30 % of crude ash, pH 4.79, 9.28ml of tillable acidity. 19.60% of reducing sugar, 179.51 mg/100g of amino nitrogen and 4.43% of total nitrogen. The volatiles of Kochujang were extracted by a steam-distillation under the reduced pressure and determined by gas chromatography-mass spectrometry (GC-MS). Total volatile components identified in the native Kochujang were 46 components, i. e., 30 components in neutral fraction, 8 components in phenolic fraction and 8 components in acidic fraction, respectively. But no components were detected basic fraction.

• KSBB Journal
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• v.10 no.5
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• pp.589-597
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• 1995

Protein-bound polysaccahrides(PBP) were isolated, purified, and characterized from the sawdust media after harvesting the fruit body of Flammulina velutipes. The yield of the crude PBP(Fr.CA) extracted from the sawdust media, was 0.367% relative to the original sawdust media. The total sugar and protein contents of Fr.CA were 19.8% and 23.8% respectively. Using the membrane filtration, the fraction of which the molecular weight is over 300 kDa(Fr.A) was isolated from the Fr.CA and the yield was 44.6% relative to the Fr.CA. This result indicates that high molecular PBP is the dominant components of the Fr.CA. The Fr.A was separated into three fractions (Fr.A-1, Fr.A-2 and Fr.A-3) whose yields are 5.8%, 8.5% and 13.2% respectively. These fractions were further purified using gel filtration, obtaining a single peak in each fraction that considered as pure PBP Among them, the yield of Fr.A-1-${\alpha}$ was 20.9% relative to the Fr.A-1, and the molecular weight was 800 kDa. Monosaccharide components such as glucose, galactose, mannose, xylose and fucose could be detected all fractions by a HPLC analysis. Especially in the Fr.A-1-${\alpha}$ fraction, the content of glucose and galactose appeared to be high.