• 한국식품과학회지
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• 제28권3호
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• pp.593-599
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• 1996

고압처리에 의한 효소반응의 조절을 연구하기 위하여 마늘에 압을 적용하여 alliinase의 압력에 의한 활성변화를 해석하였다. 마늘을 $25^{\circ}C$에서 10분간 고압 처리한 결과 alliinase 활성은 150 MPa 및 300 MPa에서 변화가 없었고, 500MPa에서는 완전히 불활성화되었다. 한편 정제된 alliinase는 150MPa에서 30%, 300 MPa에서 80%, 500MPa에서 100% 불활성화되어, 효소의 상태에 따라 압력에 의한 불활성화 정도가 다르게 나타나는 것을 알 수 있었다. 또한 고압처리에 의한 alliinase의 불활성화는 상온보다는 고온 또는 저온에서 효과적인 것으로 나타났다. $50^{\circ}C$에서 500MPa로 고압처리한 마늘은 allicin이 거의 생성되지 않아 매운 맛을 느낄 수 없었고, 휘발성 화합물의 50%이상이 제거되어, 마늘의 무취화에 고압처리를 적용할 수 있음을 확인하였다.

• 대한한의학방제학회지
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• 제23권2호
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• pp.235-243
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• 2015

Objectives : The object of this paper is to seek and provide evidences for the possibilities of substitutional use of Aquilariae Resinatum Lignum and Aucklandiae Radix for Moschus as an ingredient of Gongjin-dan by clarifying the similarities and differences among these herbs in the classic literatures. Methods : We have found out the features of Moschus, Aquilariae Resinatum Lignum and Aucklandiae Radix by searching Qi, Flavor and Effect of each herb in 『Shennongbencaojing』, 『Zhengleibencao』, 『Bencaogangmu』, 『Dongeuibogam』, 『Bencaobeiyao』, 『Euijongsonik』 and 『Bangyakhappyeon』. And we have compared and analyzed the fomula of Gongjin-dan and other prescriptions in 『Beijiqianjinyaofang』, 『Shengjizonglu』, 『Shiyidexiaofang』, 『Dongeuibogam』, 『Euijongsonik』, 『Euibanghwaltu』 and 『Bangyakhappyeon』. Results : We could find out the similarities and differences in Qi, Flavor and Effect among Moschus, Aquilariae Resinatum Lignum and Aucklandiae Radix. And we could also find the examples of substitutional use of Aquilariae Resinatum Lignum as an ingredient of Gongjin-dan by comparing the formula of Gongjin-dan in the classic literatures as above. And in the other prescription, Aucklandiae Radix was also used instead of Moschus. Conclusions : All of three herbs have pungent in Flavor and warm in Qi. And these herbs also have similar effects in dispersing invading pathogenic factors and smoothening the flow of Qi. And according to 『Bencaobeiyao』, 『Euijongsonik』 and 『Bangyakhappyeon』, Aquilariae Resinatum Lignum and Aucklandiae Radix direct and regulate the Qi in common. The substitutional use of Aquilariae Resinatum Lignum and Aucklandiae Radix instead of Moschus in Gonjin-dan seems to be related to 'the ascent of Water and descent of Fire' effect of Gongjin-dan.

• Preventive Nutrition and Food Science
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• 제16권3호
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• pp.210-216
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• 2011

Capsaicin is a pungent component of red pepper, which is widely consumed as food adjuncts. The present study was performed to investigate anti-obesity effects of capsaicin in diet-induced obese rats. Male Sprague-Dawley rats (n=14) were fed with a high-fat diet (Control) or high-fat diet containing 0.016% capsaicin (w/w) (Capsaicin) for 8 weeks. The final body weight and the mass of white adipose tissue were significantly lower in capsaicin supplemented group compared to control. Dietary capsaicin ameliorated lipid profiles with decrease in the plasma concentrations of triglycerides and total cholesterol, and decrease in the levels of total lipids and triglycerides in the liver. Activity of glycerol-3-phosphate dehydrogenase (GPDH), an indicator of triglyceride biosynthesis in white adipose tissue, decreased by 35% in the group supplemented with capsaicin. However, consumption of capsaicin increased the expression of uncoupling protein 2 (UCP2) in white adipose tissue, which is related to energy consumption. Our data suggests that capsaicin may reduce body weight and fat accumulation in high fat diet-induced obese rats. These effects may be mediated, at least partially, by the upregulation of UCP2 gene expression and its ability to inhibit GPDH activity.

• 한국식품조리과학회지
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• 제32권2호
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• pp.233-243
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• 2016

Purpose: This study aims to investigate and explain the influence of personal characteristics on female immigrants' perception and attitude towards the Korean food culture. Methods: Exploratory research was performed by conducting a self-administered survey. A purposive sampling method was used to recruit 289 participants to determine their level of information awareness, perception and familiarity with Korean food culture. Results: Female immigrants' mean FNS score was 3.70. FNS score decreased in women from Northeast Asia, women who received higher education, and in urban women. The level of information awareness of Korean Food culture was 3.47, which was above average. Women from Southeast Asia had a higher level of awareness about cooking methods and table setting. Females living in the countryside and those who had lived for more than 7 years in Korea had higher levels of information awareness than other groups. Women from Southeast Asia perceived that Korean food is spicy; on the other hand, women from Northeast Asia discerned that Korean food is pungent and is prepared scientifically. The neophilic group more positively recognized Korean foods based on taste and nutritional value than did the neophobic group. Subjects living in the countryside were more likely to evaluate nutritional value, scientific aspects and artistry higher. The research also found that the neophilic group and immigrants who had lived for more than 7 years in Korea were significantly correlated with the familiarity with Korean food culture. Conclusion: The findings provide an initial step towards developing a customized education program for female marriage immigrants to adapt and to become familiar with Korean food culture with a comprehensive understanding of personal traits for accepting a new food culture.

• 대한치과마취과학회지
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• 제13권3호
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• pp.117-120
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• 2013

Background: Desflurane has very short induction time because its physical characteristics. But its pungent odor and tendency to irritate the upper airway make it unsuitable for induction of anesthesia. This study was performed to determine what time is prefer to start the desflurane inhalation. Methods: Forty adults (17-45 years) were enrolled in a randomized, double-blind study. Twenty start desflurane inhalation just after loss of consciousness, and the others received desflurane after intubation. We monitored vital signs, BIS, desflurane concentration, rocuronium injection pain response, and airway irritation signs. Results: The demographic data were not different two groups. Early inhalation group showed more stable cardiovascular response than that of late inhalation group. But rocuronium injection pain response and airway irritation sings were not different between two groups. Conclusions: Early inhalation of desflurane (6 vol%) just after loss of consciousness attenuates cardiovascular responses during intubation.

• 한국조리학회지
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• 제12권4호
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• pp.131-139
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• 2006

겨자 분말의 가공조건을 표준화하여 겨자 분말의 품질을 향상시키고 부산물로 얻어지는 겨자유를 재활용하고자 본 연구를 시도하였다. 겨자 분말과 겨자유의 매운맛 정도는 이에 함유되어 있는 매운맛 성분인 AITC 함량을 측정하여 비교하였다. 원두로부터 기름의 채유는 가능한 한 낮은 온도에서 행하는 것이 좋았으며, 원두에 전혀 열처리를 행하지 않은 $30^{\circ}C$에서 채유 할 때 겨자 분말에 잔류한 AITC 함량은 0.54%인데 비하여 $230^{\circ}$로 열처리 후 채유한 겨자 분말에서는 0.42%가 잔류하여 품질적인 차이를 나타내었다. 그러나 겨자유에 잔류한 AITC 함량은 동일한 처리온도 조건에서 각각 92 ppm, 139 ppm으로 반대의 경향을 나타내었다. 겨자 분말의 수분 함량은 4.5%일 때 가장 높은 0.54%의 AITC 함량을 나타내었고, 이러한 현상은 겨자 분말과 겨자유에 함유되어 있는 휘발성 기름 함량에서도 유사한 경향을 나타내었다. 따라서, 겨자원두에서 기름 성분의 채유는 낮은 온도에서 행하는 것이 겨자 분말 및 재활용을 위한 겨자의 품질을 동시에 고려할 때 가장 바람직한 것으로 나타났다.

• Preventive Nutrition and Food Science
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• 제7권1호
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• pp.67-71
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• 2002

Capsaicin (trans-8-methyl-N-vanillyl-6-nonenarnide), a major pungent component of hot pepper, is known to exert antioxidative properties. In this study, we investigated the protective effects of capsaicin against chemical carcinogen-induced oxidative damage in rats. Male Sprague Dawley rats weighting 230~250 g were treated with chemical carcinogens such as 2-nitropropane (2NP) or n-methyl-N'-nitro-N-nitrosoguanidine (MNNG) after (or before) the administration of capsaicin at doses of 0.5, 1,5 mg/kg. The level of lipid peroxidation in rat liver was estimated by measuring the amounts of thiobarbituric acid reactive substances. The degree of oxidative DNA damage was evacuated by measuring a DNA adduct, 8-hydroxydeoxyguanosine (8-OHdG), in urine. Antioxidative activities of capsaicin and its metabolites in vitro were determined by the measurement of DPPH (1,1-diphenyl-2-picrylhydrazyl), a radical quencher. Significant inhibition of 2-NP induced lipid peroxidation was observed in the liver of the rat when treated with capsaicin. MNNG-induced urinary excretion of 8-OHdG was decreased by capsaicin treatment. Capsaicin and its metabolites inhibited net only the formation of free radicals, but also lipid peroxidation in vitro. Our results show that capsaicin may function as a free radical scavenger against chemical carcinogen-induced oxidative cellular damage in vivo. The observed antioxidative activities of capsaicin may play an important role in the process of chemoprevention.

• 동아시아식생활학회지
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• 제26권1호
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• pp.34-43
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• 2016

This study was performed to improve the quality index of paprika by assessment of instrumental test and sensory attributes. Red paprika (11 cultivars), orange paprika (9 cultivars), and yellow paprika (10 cultivars) were provided by GyeongNam (GN) and JeonBuk Agricultural Research and Extension Services (JB). We measured hardness and color values using a colorimeter and TPA as well as developed new terminology such as cucumber taste, grass taste, green pepper flavor and appearance (size, color size, color, and glossiness), texture (hardness, juiciness), and taste (sweetness, pungency, sourness) to describe paprika quality attributes by trained panels. a* value of red 'Nagano' cultivar provided by JB was significantly low, and only b* value of orange paprika was significantly different among the samples. In the case of yellow paprika, b* values were not significantly different, and hardness was significantly different. Overall color values were different among samples provided by GN. Oranos, orange paprika, L value, b value, and hardness were different among the samples. Bitterness was negatively correlated with sweetness and positively correlated with green pepper aroma (p<0.05). Overall acceptability was positively correlated with size, juiciness, and sweetness (p<0.01) and negatively correlated with pungent (p<0.05) and bitterness (p<0.01). In conclusion, negative attributes such as bitterness and pungentness as well as positive attributes such as size, juiciness, and sweetness must be considered as important factors for consumer preference and breeding of new cultivars.

• 한국식품과학회지
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• 제32권1호
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• pp.56-61
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• 2000

청갓으로 만든 갓김치의 휘발성 화합물의 종류를 GC/FID와 GC/MSD를 사용하여 분리 동정하고, 발효 숙성 중 isothiocyanates와 그 유도체함량의 변화를 측정하였다. 청갓 김치의 수증기 증류물로부터 14종의 휘발성화합물을 분리, 동정하였으며 그 중 hexadecanoic acid를 비롯한 acid와 nitromethane등의 hydrocarbons류가 전체의 63%이상을 차지하였다. 갓의 특징적인 자극성 성분으로 알려진 isothiocyanates와 유도체들의 함량은 전체화합물의 30%로, 2-phenylethyl isothiocyanate가 주요성분이었고, 그밖에 benzothiazole 2-methylbenzothiazole, 2-(3H)-benzothiazolone 등이 동정되었다. 청갓 김치의 발효숙성 중 isothiocyanates와 그 유도체들의 상대적 함량 변화는 저장4일 이후부터 뚜렷하게 감소되었으며, 그 중 2-phenylethyl isothiocyanate경우 저장 7일째에 50%이상, 저장 14일째에는 80%이상 소실되는 것으로 나타났다.

• 동의생리병리학회지
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• 제26권6호
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• pp.803-811
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• 2012

Oriental Medicine always attach great importance to the damp diseases. Dampness is related with many organs and many clinical diseases. The cause and the location of the damp disease, nature of the symptoms, combination with other pathogenic factors are very diverse. This article analyzed the concept, cause of disease, pathogenesis, characteristic of symptoms, treatment method and prescriptions of Epidemic Warm Diseases of dampness syndrome and cases of dampness-heat diseases based on the theories of Epidemic Warm Diseases and found that theories of Epidemic Warm Diseases have very wide area of application. Dampness is classified into cold-dampness and dampness-heat by combination of heat or cold. The dampness syndrome is related with organs such as lung, spleen, kidney, triple energizers and bladder, and affects liver and heart. The basic treatment methods are dispelling dampness turbidity and diffusing qi movement. The detail treatment methods are spreading lung qi with lightness and resolving dampness and excreting turbidity in upper energizer, opening and dipping down with pungent-bitter and diffusing qi movement and strengthening the spleen and stomach in the middle energizer, draining dampness with bland in the lower energizer. Warming Yang is the main method of treatment for cold-dampness and clearing heat is for dampness-heat with the assistant methods such as resolving dampness and promoting the flow of qi. 5. Acute fever, virus diseases, epidemic diseases among modern diseases are much related with the dampness-heat syndrome.