• Biomedical Science Letters
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• v.2 no.2
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• pp.283-288
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• 1996

A total of 31 human diphyllobothriasis cases have been reported in Korea. Authors experienced two more human cases of Diphyllobothrium latum infection, especially due to eating raw freshwater trout. Two cases were husband and wife in a famil residing in Chunchon city, Kangwon-do, who raw fish in October 1994. A 43-year old male(husband) was 69kg in body weight and healthy. A worm (6.65m in length; 8-l3mm in width) was expelled from him after, anthelmintic treatment. The second case(wife) was a 39-year old female who weighted 56kg. She complained about gastrointestinal trouble and abdominal discomfort. A worm (5.50m in length; 9-l3mm in width) was Obtained her after anthelmintic treatment. No scolex was collected from the two worms. Two patients were administrated with praziquantel(15mg/kg of body weight) and 15gm of magnesium sulfate as a purgative. Two worms identified as D. latum, .based on the following biological characters: extermal morphologies, coiling of uterus, the number of uterine loops, position of genital opening, morphologies of cirrus and cirrus sac and seminal vesicle on the histological sections, positions of vagina and uterine pore, distribution patterns of vitellaria, and microscopical and SEM morphologies of the egg.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.274-285
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• 2020

In this study, ovalbumin (OVA) hydrolysates were prepared using various proteolytic enzymes and the anti-inflammatory activities of the hydrolysates were determined. Also, the potential application of OVA as a functional food material was discussed. The effect of OVA hydrolysates on the inhibition of nitric oxide (NO) production was evaluated via the Griess reaction, and their effects on the expression of inducible NO synthase (inducible nitric oxide synthase, iNOS) were assessed using the quantitative real-time PCR and Western blotting. To determine the mechanism by which OVA hydrolysates activate macrophages, pathways associated with the mitogen-activated protein kinase (MAPK) signaling were evaluated. When the OVA hydrolysates were added to RAW 264.7 cells without lipopolysaccharide (LPS) stimulation, they did not affect the production of NO. However, both the OVA-Protex 6L hydrolysate (OHPT) and OVA-trypsin hydrolysate (OHT) inhibited NO production dose-dependently in LPS-stimulated RAW 264.7 cells. Especially, OHT showed a strong NO-inhibitory activity (62.35% at 2 mg/mL) and suppressed iNOS production and the mRNA expression for iNOS (p<0.05). Also, OHT treatment decreased the phosphorylation levels of Jun amino-terminal kinases (JNK) and extracellular signal-regulated kinases (ERK) in the MAPK signaling pathway. These findings suggested that OVA hydrolysates could be used as an anti-inflammatory agent that prevent the overproduction of NO.

• Korean Journal of Agricultural Science
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• v.46 no.2
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• pp.315-322
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• 2019

In this study, the contents of ${\beta}$-carotene and cholesterol were evaluated in various types of agricultural and processed foods (vegetables, legume products, dairy products, and eggs). Certified reference material (CRM) with an assigned value was used for the validation of the ${\beta}$-carotene and cholesterol analytical methods. High recoveries (accuracy) of ${\beta}$-carotene (96%) and cholesterol (97%) were obtained from the quantitative analysis of the CRM, with a relative standard deviation (%) of 1.86 and 3.35% for the ${\beta}$-carotene and cholesterol, respectively. Vegetables contained relatively high concentrations of ${\beta}$-carotene (raw Toona sinensis, $1650.97{\mu}g/100g$, a raw small onion, $879.09{\mu}g/100g$, and a raw lettuce stem, $591.89{\mu}g/100g$). The ${\beta}$-carotene values in dried chickpeas ($22.94{\mu}g/100g$) and dried brown lentils ($21.98{\mu}g/100g$) were similar. The highest ${\beta}$-carotene value among the analyzed dairy products was found in banana milk ($234.21{\mu}g/100g$) while other flavored products (strawberry milk and chocolate milk) did not contain any ${\beta}$-carotene. Furthermore, ${\beta}$-carotene was not detected in goat milk and high calcium milk in this study. With regard to cholesterol among the analyzed samples, the highest cholesterol value was found in egg yolk (629.30 mg/100 g), and cooking methods (boiling and frying) had little effect on the cholesterol levels of eggs. In addition, the cholesterol content in vanilla ice cream was 28.77 mg/100 g which was the highest value among the analyzed dairy products.

• Journal of agricultural medicine and community health
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• v.5 no.1
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• pp.46-48
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• 1980

A case of sparganosis was presented. Sparganosis is not infrequent tissue helminthiasis in Korea and the incidence has been evidently increased. The patient was a 50-year-old Korean male who had a habit of eating raw flesh of fresh water fish. He first noticed the appearance of two peanut-sized masses in the right subcostal region, however, the two masses enlarged gradually to a pigeon egg size during 5 years. On surgical exploration, one larva (61 cm in length and 4 to 6 mm in width) from two masses was extracted. It was moved actively in warm physiological saline solution.

• Parasites, Hosts and Diseases
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• v.43 no.2 s.134
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• pp.57-60
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• 2005

As gastroduodenoscopy performed more frequently, case reports of human echinostomiasis are increasing in Korea. A Korean woman presented at a local clinic with complaints of abdominal pain and discomfort that had persisted for 2 weeks. Under gastroduodenoscopy, two motile flukes were found attached on the duodenal bulb, and retrieved with endoscopic forceps. She had history of eating raw frog meat. The two flukes were identified as Echinostoma hortense by egg morphology, 27 collar spines with 4 end-group spines, and surface ultrastructural characters. This report may prove frogs to be a source of human echinostome infections.

• Parasites, Hosts and Diseases
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• v.29 no.4
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• pp.407-410
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• 1991

A 35-year-old housewife living in Seoul complained of a recurrent palpable abdominal mass. Excisional biopsy was done. The cystic mass showed an immature worm of Paragonimus sp. in the cyst cavity. It measured $7{\times }4{\;}mm$ and showed well-developed oral and ventral sucker, uterus, 5-branched ovary and intestine after acetocarmine staining. But the testes and vitelline duct were not developed fully and there was no egg in the uterus. The patient has eaten raw fish. The case of ectopic paragonimiasis in the abdominal subcutaneous tissue was presented.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.582-588
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• 2001

To control the growth of Salmonella on raw chicken supplied in food service, they were isolated and analysed for their physiological characteristics. Total viable microbe counts under the skin of the chicken amounted to 10% of numbers on their skin. Fifty one of Salmonella were isolated and identified from 75 chicken carcass samples. About 70% of the isolates showed resistance to more than four antibiotics, which indicated very high resistance among the strains ever reported in Korea. Lactic acid and trisodium phosphate(TSP) as sanitizing agent were applied to the Salmonella spp. isolates by agar diffusion method. The resistance by isolates to those sanitizing agents was compared with type strains of S. typhimurium ATCC 14028, S. typhimurium ATCC 12023, S. heidelberg and S. enteritidis. The isolates showed similar or less resistance to the type strains as for the lactic acid. However, as for trisodium phosphate known recently as a good sanitizer, 50% of the isolates showed more resistant compared with the type strains. Also, the treatment time and regeneration medium affected significantly the resistance of the isolates, which indicates that more careful test might be needed for TSP's practical application to raw chicken. Therefore, From the results, it is suggested that antibiotic treatment during breeding broiler and contamination after slaughtering should be minimized along with careful use of sanitizing agent in order to ensure more safe raw chicken supply.

• Korean Journal of Agricultural Science
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• v.11 no.2
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• pp.223-232
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• 1984

The influences of some factors involved in removing glucose from egg white by the glucose oxidase system be fore drying were investigated. And the properties between foams prepared from raw and enzyme-treat ed egg white was compared. The results obtained we re summarized as follows; 1. The dianisidine method was found to be suitable for the measurement of egg white glucose in the range up to 100ug/ml. 2. The optimal pH of glucose oxidase activity on glucose was found to be a bout 5.0, and thats activity was most stable in the pH range of about 4.0~5.0 when that enzyme was treat ed for 30 minute at $50^{\circ}C$. 3. The optimal temperature for glucose oxidase reaction on glucose was found to be about $20^{\circ}C$, and that enzyme activity was s table up to $50^{\circ}C$. 4. The removing rate of glucose from egg white with glucose oxidase was influenced by the enzyme concentration, pH and oxygen addition, and the react ion time of the desugarization was about 10 hour sunder the conditions of 0.5% hydrogen peroxide, pH 7.0 and $26^{\circ}C$. 5. All of the each egg white treated with glucose oxidase, glucose oxidase+pancreatin, glucose oxidase+trypsin showed highly foaming ability than that of natural egg white(control), but thats foam stability, on the contrary, was reversed.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.223-235
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• 1992

1. There were 21 kinds foods and preservation of beef and the number of dishes were 346 in the literatures written before 1943. 2.Soup(羹) was appeared first, and followed by dried beef(肉脯), steamed(蒸), sliced of boiled beef(熟肉과 片肉), preservation(貯臟), pan broiled beef(濕熱炒), salted beef(肉醬), raw beef(膾), shish kebab(算炙), roasted with seasoning(炙), beef with vegetables cooked in pan(煎鐵), calf`s-hoof jelly(gelatin)(足片), jaban(佐飯), hardboiled beef(boiled in soy sauce), ravioli (饅頭), beef juice(肉汁), thick broth(heavy soup, 助致), grilled beef (煎油魚), mix with the season(muchim), sun(膳) and gruel(粥). 3.The total of 14 different names of soup were found in the literatures which are Yang tang(stomach soup), Dunggol tang(marrow soup), Dogol tang(medulla soup), Sungi kuk(ox-blood soup), Sogogi kuk(beef soup), Gom kuk(bone attached beef and organs soup), Jap tang(bone attached beef, organs and tough beef soup), Yukgaejang(fresh beef, organs and green onion soup), Joujeo tang(foot starched soup), Jok tang(foot soup), Kori tang(ox-tail soup), Kalbi tang(rib soup), Malgun jangkuk(clear soup), Wan ja tang(beef ball soup). 4.The number of staple ingredient were Tripe and fresh meat among 26 kinds of major ingredient, radish, wheat flour, egg among 21 kinds of miner ingredient black pepper, soy sauce and seasame among 22 kinds of seasonings, and Thin layer-fried egg among 9 kinds of decorating ingredient were used commonly in cooking for soup.

• Nutrition Research and Practice
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• v.14 no.6
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• pp.637-653
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• 2020

BACKGROUND/OBJECTIVES: This study examined the associations between food consumption frequency of Korean adults and self-perceived chewing difficulty, using the food frequency questionnaire (FFQ, 112 items) from 2013-2016 of the Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: Subjects were divided into not difficult in chewing (NDC) and difficult in chewing (DC) groups, with 24.17% being classified into DC. Males and females consumed 35 and 37 items less frequently than the other sex, respectively. Due to the remarkable gender difference in food consumption, gender-stratified one-sided survey regression analysis was performed after adjusted for the effect of age, household income, and self-rated health status. RESULTS: Thirty-four items of FFQ were significantly less consumed by the DC group. Females exclusively consumed less beverages and alcohol while males showed the same for fruits and milk·dairy products. Consumption frequency of 8 items such as steamed potatoes·grilled potatoes, stir fried beef, other kimchi·fresh vegetable kimchi, orange, sour pork·pork cutlet, tteokbokki and green tea were significant only in males. In contrast, 17 items including cooked rice with other grains and legumes, boiled egg·steamed egg, Korean cabbage kimchi, banana, and tofu stew·soft tofu stew were significant only for females. Finally, items that showed significance for both were 9 items including loaf bread, ready-to-eat cereal, steamed sweet potatoes·grilled sweet potatoes, stir-fried lotus roots·stir-fried burdock, green laver salad·brown seaweed salads, apples, tomato·cherry tomatoes, squid (raw, dried shredded, boiled, stir-fried), and curd type yogurt. CONCLUSIONS: Findings in this study suggest chewing difficulty may be an important nutritional issue that has to be dealt with for healthful food consumption, with distinct interest of gender.