• Nutrition Research and Practice
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• 제5권4호
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• pp.294-300
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• 2011

Takju is a Korean alcoholic beverage made from rice, and is brewed with the yeast Saccharomyces cerevisiae. This study was conducted to evaluate the effects of exercise training and moderate Takju consumption on learning ability in 6-week old Sprague-Dawley male rats. The rats were treated with exercise and alcohol for 4 weeks in six separate groups as follows: non-exercised control (CC), exercised control (EC), non-exercised consuming ethanol (CA), exercised consuming ethanol (EA), non-exercised consuming Takju (CT), and exercised consuming Takju (ET). An AIN-93M diet was provided ad libitum. Exercise training was performed at a speed of 10 m/min for 15 minutes per day. Ethanol and Takju were administered daily for 6-7 hours to achieve an intake of about 10 ml after 12 hours of deprivation, and, thereafter, the animals were allowed free access to deionized water. A Y-shaped water maze was used from the third week to understand the effects of exercise and alcohol consumption on learning and memory. After sacrifice, brain acetylcholinesterase (AChE) activity was analyzed. Total caloric intake and body weight changes during the experiment were not significantly different among the groups. AChE activity was not significantly different among the groups. The number of errors for position reversal training in the maze was significantly smaller in the EA group than that in the CA and ET groups, and latency times were shorter in the EA group than those in the CC, EC, CT, and ET groups. The latency difference from the first to the fifth day was shortest in the ET group. The exercised groups showed more errors and latency than those of the non-exercised groups on the first day, but the data became equivalent from the second day. The results indicate that moderate exercise can increase memory and learning and that the combination of exercise and Takju ingestion may enhance learning ability.

• 한국식품조리과학회지
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• 제32권5호
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• pp.637-647
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• 2016

Purpose: This research was to understand the consumer awareness and consumption of natural carbonated drinks in Korea. Methods: A survey was conducted enrolling adults over the age of 20, residing in Seoul and its metropolitan area, and who consumed natural carbonated drinks. Data analysis of 544 valid samples was performed using SPSS 17.0. Results: The study showed that consumers mostly purchased natural carbonated water the most, primarily as a water substitute. However, many other usages that the consumer selected showed a possibility for a more versatile usages of natural carbonated drinks. As for the reason of purchase, 'interest in a new product' showed the highest mean value. The factor 'interest in a new product', 'interest in its effectiveness on skin care and diet', 'lower-calorie products', 'health benefits from the usage of natural flavoring and coloring' and 'recommendation from acquaintances' showed statistically significant higher values for women than men. The most frequent and preferred location for purchase were large discount stores, and the most preferred, major informants were in the order 'tasting events at marts and department stores', 'TV/radio advertisement' and 'recommendations from family/friends'. Analysis of the purchase intent showed high interest for non-alcoholic natural carbonated drinks. Conclusion: The study results can be used as baseline data to establish marketing strategies in the emerging natural carbonated beverage market.

• 한국균학회소식:학술대회논문집
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• 한국균학회 2014년도 춘계학술대회 및 임시총회
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• pp.25-25
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• 2014

Koji molds are comprised of yellow, black and white. Black and white koji molds were recently re-visited by this author and it is concluded that they consists of Aspergillus luchuesnsis, A. niger and A. tubingensis, and the most important species for alcoholic beverage production is A. luchuensis. In the case of yellow koji mold, it is comprised of Aspergillus oryzae, A. sojae and A. tamari. In the case of A. sojae, the species is scarcely isolated from nature and rarely used for industry in Korea. Aspergillus tamari is often isolated from traditional Korean Meju, a fermented soybean product, and the classification of the species is clear. However, in the case of A. oryzae, differentiation between A. oryzae and A. flavus is still in controversy. In this study, we collected 415 strains of Aspergillus flavus/oryzae complex from air, rice straw, soybean, corn, peanut, arable soil and Meju in Korea and we examined the aflatoxin producing capacity of the strains. The norB-cypA, omtA and aflR genes in the aflatoxin biosynthesis gene cluster were analyzed. We found that 367 strains (88.4%) belonged to non-aflatoxigenic group (Type I of norB-cypA, IB-L-B-, IC-AO, or IA-L-B- of omtA, and AO type of aflR), and only 48 strains (11.6%) belonged to aflatoxin-producible group (Type II of norB-cypA, IC-L-B+/B- or IC-L-B+ of omtA, and AF type of aflR). In the case of A. flavus/oryzae strains from Meju, almost strains (178/192, 92.7%) belonged to non-aflatoxigenic group and only 14 strains (7.3 %) belonged to aflatoxin-producible group. It is proposed in this study that non-aflatoxigenic strain from Meju is classified as A. oryzae, considering that Meju is food material.

• 감성과학
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• 제10권4호
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• pp.603-611
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• 2007

남용 약물에 대한 갈망은 중독적인 행동을 지속하는 데 있어 중요하다. 갈망은 강화적이거나 보상적인 약물을 복용하고자 하는 강한 욕구와 관련된 다차원적인 현상으로 여겨진다. 본 연구에서는 알코올 사용 장애자와 정상인이 알코올 관련 자극(소량의 술을 마시기, 알코올 관련 시각 자극)에 노출되었을 때 갈망에 대한 심리적인 반응의 차이를 밝히고자 하였다. 알코올 관련 시각 자극을 개발하기 위하여 Normative Appetitive Picture System(NAPS)과 1차 집단 심리 실험을 통하여 알코올 자극을 선정하고 자극의 적합성과 효과성을 검증하여 자극을 최종 개발하였다. 본 실험을 위해 알코올 사용 장애를 가진 9명의 남녀 대학생(남:8명)과 9명의 비의존 남녀 대학생(남:8명)을 선정하였다. 실험참여자는 5cc 정도의 알코올을 복용하고, 알코올 자극, 음료 자극, 통제 자극(흐릿하게 변형된 알코올 자극)과 고정점 자극(십자가 기호)에 무선적으로 노출되었으며, 각 종류의 자극이 제시되고 나면 마우스를 이용하여 심리적 갈망 수준을 보고하였다. 심리반응 결과, 강박음주갈망척도, 음주 전, 음주 후 알코올 갈망에서 두 집단 간 유의한 차이가 나타났다. 알코올 사용 장애 집단은 알코올 자극을 포함한 모든 자극에서 정상인 집단보다 높은 알코올 갈망 수준을 나타내었다. 결론적으로 알코올 사용 장애자는 알코올 자극에 의해 유발된 심리적 갈망이 정상인과 다른 것으로 나타났다.

• Food Science and Biotechnology
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• 제15권5호
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• pp.739-745
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• 2006

Changes in the levels of analytes in the blood and urine of a rodent animal model were taken as a measure of the hypoglycemic effects of a diet containing fermented chaga mushroom. These studies were conducted using the genetically manipulated diabetic Otsuka Long-Evans Tokushima Fatty (OLETF) rat. The effects of 8-week long diets that included either fermented (FCM) or non-fermented (CM) chaga mushroom powder (5% in the diet) on the OLETF rat were compared to the normal diet fed OLETF rat and the non-diabetic Long-Evans Tokushima Otsuka (LETO) rat. Hypoglycemia was tracked by measuring serum and urine concentrations of glucose, insulin, fructosamine, and leptin. Serum and urine levels of glucose, fructosamine, and leptin in the OLETF rats were higher than in LETO rats when fed normal diets but insulin levels did not differ between the two animal groups. The FCM rats were characterized by dramatically low levels of serum glucose and leptin in the OLETF rats whereas the levels of fructosamine and urine glucose trended lower in response to FCM. The serum leptin level in the CM-fed OLETF rat was also lower than that in the normal diet fed OLETF control. Serum concentrations of insulin in the OLETF rats were higher following FCM or CM feeding compared to the normal diet. These observations imply that (a) a dietary supplement of fermented chaga mushroom may contribute to a hypoglycemic effect in the OLETF rat, and (b) the increased blood insulin concentration following 8 weeks of an FCM diet may be important to the noted improvement in hyperglycemia.

• Journal of Microbiology and Biotechnology
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• 제32권3호
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• pp.307-316
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• 2022

Yeasts play an important role in spontaneous fermentation of traditional alcoholic beverages. Our previous study revealed that a mixed-consortia of both Saccharomyces and non-Saccharomyces yeasts were responsible for fermentation of khadi, a popular, non-standardized traditional beverage with an immense potential for commercialization in Botswana. Functional characterization of isolated fermenting yeasts from mixed consortia is an indispensable step towards the selection of potential starter cultures for commercialization of khadi. In this study, we report the characterization of 13 khadi isolates for the presence of brewing-relevant phenotypes such as their fermentative capacity, ability to utilize a range of carbon sources and their ability to withstand brewing-associated stresses, as a principal step towards selection of starter cultures. Khadi isolates such as Saccharomyces cerevisiae, Saccharomycodes ludwigii and Candida ethanolica showed good brewing credentials but Lachancea fermentati emerged as the isolate with the best brewing attributes with a potential as a starter culture. However, we were then prompted to investigate the potential of L. fermentati to influence the fruity aromatic flavor, characteristic of khadi. The aroma components of 18 khadi samples were extracted using headspace solid phase micro-extraction (HS-SPME) and identified using a GC-MS. We detected esters as the majority of volatile compounds in khadi, typical of the aromatic signature of both khadi and L. fermentati associated fermentations. This work shows that L. fermentati has potential for commercial production of khadi.

• 보건행정학회지
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• 제25권3호
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• pp.162-173
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• 2015

Background: The aim of the current study was to investigate the factors related to the non-practice of cancer screening in cancer survivors, who are at high risk of developing second cancers. Methods: This study is a cross-sectional analysis of 1,125 cancer survivors ${\geq}19$ years old who participated in the Korean National Health and Nutrition Examination Surveys IV and V (2007-2012). A Rao-scott chi-square test and a survey logistic regression analysis were employed respectively to analyze the difference of cancer survivors in cancer screening by each characteristic and the factors related to the non-practice of cancer screening in cancer survivors. Results: Among total subjects, 33.5% did not participate in cancer screening in the last two years. Results from a fully adjusted logistic model showed that the non-practice of cancer screening in cancer survivors was significantly associated with variables such as sex, age, marital status, education level, monthly income, and drinking a alcoholic beverage Specifically, the odds ratio of non-practice of cancer screening was higher in males than in females, in the younger group than in older group, in the group with no spouse than in the group with a spouse; in a group with a low level of education than in a group with a high level of education; in a group with the lowest income level than in a group with the other levels of income; or in non-drinkers than in drinkers. Conclusion: Health policies to reduce the non-practice rate of cancer screening in cancer survivors should be designed and implemented with close attention to cancer survivors' socio-economic characteristics such as sex, age, marital status, education, and income, along with a health behavioral characteristic as drinking.

• 동아시아식생활학회지
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• 제22권5호
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• pp.649-656
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• 2012

We investigated the quality characteristics of dohwaju (fermented with peach flowers and branches, a Korean traditional alcoholic beverage) containing different sub-ingredients. During fermentation, the inner temperatures of the added sub-ingredient treatments were higher compared to non-treatment, and only peach branches treatment. showed the highest inner temperature. There were no significant differences in the physicochemical results among the treatments. pH decreased from the first mashing day to the second and then increased slightly until fermentation was terminated. Total acidities showed opposite patterns as compared to pH level. Amino acid contents, soluble solids, and alcohol contents increased steadily until the end of fermentation, whereas reducing sugar contents showed the opposite trend. In a preference survey, DB (only peach branches)-treated dowhaju showed the highest evaluation in terms of taste and overall acceptability with walues of $5.07{\pm}1.38$ and $5.57{\pm}1.16$, respectively. Based on the results of this study, we concluded that only peach branches treatment is optimal for the manufacture of dowhaju. We expect that the quality of dowhaju can be improved by providing basic information concerning its manufacture.

• 한국식품과학회지
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• 제23권6호
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• pp.689-694
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• 1991

우리나라 신라시대를 전후하여 일반적인 청량음료로 사용되었던 것으로 알려진 장수(?水)의 제조방법을 제민요술에 근거하여 재현하고 그 발효학적 특징을 규명 하려 하였다. 새로지은 뜨거운 쌀밥을 항아리에 담고 찬물을 부어 3일간 상온에서 발효한 후 윗물과 밥 절반을 떠낸 후 다시 새로지은 뜨거운밥과 찬물을 채워 넣는 일을 주기적으로 반복하면서 미생물균총의 조성을 관찰하였다. 밥과 물을 혼합하여 실온에 방치하면 3일 동안 총균수, 단백 질 분해균, 산생성균수가 지수적으로 증가하나 그 이후부터 다소 감소하며 6일 후에는 단백질 분해균수가 증가하여 부패현상을 나타낸다. 그러나 장수 제조법에 의하면 단백질 분해균이 크게 감소하고 산생성균이 지배균총이 된다. 장수에서 분리한 주요 산생성균은 Lactobacillus, Lactococcus, Pediococcus, Leuconostoc spp.였으며 이중 주요균으로 Lactococcus thermophilus, Lactobacillus coryniformis 및 Leuconostoc mesenterioides를 잠정 동정하였다. 분리한 유산균 들을 starter로 사용하여 장수를 제조한 결과 산생산력이 크고 풍미가 우수한 제품을 얻을 수 있었다.

• 대한약침학회지
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• 제21권3호
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• pp.168-176
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• 2018

Objectives: Ma-al-shaeer is a popular beverage in Islamic countries. The aim of this study was to determine the concentrations of methanol and ethanol in most consumed brands of Ma-al-shaeer in Iran. Methods: Eighty-one Ma-al-shaeer samples which commonly used in Iran were provided. Methanol and ethanol contents were determined by gas chromatography with flame ionization detector. Results: The mean methanol concentrations in Iranian and foreign brands was $129.84{\pm}205.38mg/L$ and $110.157{\pm}135.98mg/L$, respectively. Although mean ethanol contents of Iranian brands was $1.2{\pm}2.41mg/L$, ethanol level in foreign ones was lower than LOQ. Conclusion: Since the most Ma-al-shaeer brands had methanol pollution at different levels establishment of a definitive relationship between the methanol content and toxicological effects seem to be vital. EDI of methanol for Iranian people through consumption of Maal-shaeer was determined 0.023mg/kg bw/day.