• Food Science and Biotechnology
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• v.15 no.1
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• pp.63-69
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• 2006

The primary objective of this study is to determine whether a diet supplemented with brown rice koji (BRK) results in a reduced stress response in rats and mice. BRK, which has been suggested as a candidate for use as a stress- and fatigue-fighting supplement, was compared with red ginseng extract (RG) for its stress-reducing potential. The animals in this study were divided into no-stress, stress, RG, and BRK groups of 8 to 10 animals each. Stress was induced by means of immobilization (being restrained in plastic tubes for 30 min and electroshock (0.5 mA in mice or 2 mA in rats for 5 min). The no-stress group was not exposed to stress. Rats in the RG group received oral doses of 200 mg RG extract/kg body weight daily. The BRK group was fed a 30% BRK diet and exposed to stress. Animals were given supplements for 7 days before being exposed to stress, and then were given supplements for 5 days with exposure to stress. When the stress exposure ended, the animals were observed for stress-related changes in behavior and their plasma corticosterone levels were measured. BRK supplementation was associated with a partial blockade of the effects of stress on locomotion and elevated plus-maze test results in rats and mice. It was also associated with a partial reduction in stress-induced behaviors such as freezing, burrowing, smelling, face-washing, and rearing. BRK supplementation did not have a significant effect on plasma corticosterone levels, which were increased in the animals exposed to stress (p<0.01). The mice in the RG group received RG in water (2 mg RG/ mL $H_2O$), and the BRK group received a 30% BRK diet (weight) for 7 days. Both groups were evaluated for signs of fatigue. BRK supplementation increased endurance, as indicated by time on the rota-rod, in cold water, and on the horizontal wire. These results suggest that BRK supplementation partially protects the animal from the effects of stress and may also contribute to resistance to fatigue on physical exertion.

• Journal of Life Science
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• v.24 no.9
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• pp.1001-1005
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• 2014

Ginsenoside Rg3 is one of the active ingredients extracted from red ginseng, and it is an effective chemical component of the human body and well known in herbal medicine as a restorative agent. Several studies have shown that Rg3 has a potent anti-tumor effect on various cancer cell lines. However, Rg3-induced apoptosis in B16F10 melanoma cancer cells is not well understood. In the present study, we tested whether ginsenoside Rg3 could induce apoptosis in B16F10 melanoma cells. We found that Rg3 could inhibit B16F10 melanoma cell viability in a dose-dependent manner, but not normal cells, such as EA.hy.926 and NIH3T3 cells. We also found that Rg3 could induce apoptosis in B16F10 melanoma cells using tunnel-staining assay in a dose-dependent manner. Rg3 treatment induces the phosphorylation of p38 and the expression of Bax, but it inhibits the expressions of the phosphorylation of focal adhesion kinase Bcl2 and pro-caspase3. Taken together, our data suggest that Rg3 could be useful as an anti-cancer agent in B16F10 melanoma cells.

• Journal of the Korean Home Economics Association
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• v.41 no.3
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• pp.181-196
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• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.457-463
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• 2002

이 연구는 x-선 투과영상을 이용하여 홍삼의 내공을 검출하기 위하여 수행되었다. 이를 위하여 x-선관에 조사되는 x-ray 양의 차이에 따른 위치별 밝기 값 차이를 보정하고 내공 검출에 적합한 영상처리 알고리즘을 개발하였다. 주요연구 결과를 요약하면 다음과 같다. 1) x-선관에 조사되는 x-ray양은 중심에서 가장자리로 갈수록 감소하며, 이것은 위치에 따른 gray 값의 분포가 달라지게 되는 원인이 되었다. 2) 홍삼을 2치화 하기 위해서는 동일한 x-선 조사강도에서 입력된 원 영상에서 빈 영상을 뺀 감산 영상을 만들어 줌으로써 가능하였다. 3) 조사강도 별 감산영상처리 결과 36kV/4.15mA와 39kV/4.15mA에서는 조사량이 많아서 홈삼 지근 부분의 영상이 손실되는 경우가 발생하였다. 4) 내공 검출을 위해서는 정상부분과 내공부분의 자기 값 차이를 크게 하는 전처리 영상을 만들 필요가 있었고, multiple 감산영상에서 뚜렷한 골짜기가 나타났으나 주근의 내공부분의 밝기값 보다 지근의 정상부분의 자기 값이 더 낮게 나타나 이를 보정하기 위하여 홍삼 위치에 따라 부분 보정된 알고리즘을 개발하였다. 5) x-선관의 놓인 위치에 따라서 내공판정시험 결과 중심에 있을 때에 비해 가장자리에 있을 때는 영상이 일부 손실되었으며, 중심 위치에서 서로 다른 굵기의 홍삼에 대해서는 모두 양호한 결과가 나타났다. 6) 완전한 홈삼으로 내공판정시험 결과 내공주위의 정상부분가지도 일부 내공으로 잘못 검출되었으나 이것을 재차 line profile에 의해 한 라인씩 문턱 값을 설정하여 내공만을 정확하게 판정하는 알고리즘을 개발하였다.양체의 접종작업은 모든 배양실이 인력에 의존하였으며, 배양체를 배지와 분리하여 불필요한 부분을 제거하고 배양작물에 따라 생육정도를 2~3등급으로 구분하여 배양용기의 배지 위에 치상하는 과정으로 수행되었으며, 작업능률은 호접란의 경우 배양병에 25본을 접종하는데 시간당 6병, 심비디움은 원형 플라스크에 25본을 접종하는데 시간당 10병 정도였다. 바. 식물체의 대량증식에 사용되는 플라스크, 배양병, PE용기 등 배양용기의 세척작업은 농원의 1개배양실에서 간이식 세척기, 이 외의 9개배양실은 모두 물에 담겨 두었다가 세제와 브러쉬 등을 사용하여 인력으로 세척하고 있어 생력화 기술개발이 요구되었다.도가 빠를수록 건조속도가 빨라졌으며, 건조에너지도 1,334kcal/kg.water로 비슷하게 소요되었다. 마. 시험구와 대비구의 건감률은 시험구에서 1.08~1.36w.b./h로 나타나 대비구보다 약 9.9~18.3%가 높게 나타났고, 건조에너지는 10.2~14.6%가 절감되었다. 발아율은 열풍온도가 낮을수록 높게 나타났고 시험구가 대비구보다 발아율이 낮게 나타났으며, 동할률 증가량도 원적외선.열풍 복합건조방법이 높게 나타나 이것은 곡물 표면에 원적외선 방사에의한 복사열이 전달되어 열장해를 받았기 때문으로 판단되며, 금후 더 연구하여 적정 열풍온도 및 방사체 크기를 구명해야 할 것이다.으로 보여진다 따라서 옻나무 유래 F는 포유동물의 생식기능에 중요하게 작용하는 것으로 사료된다.된다.정량 분석한 결과이다. 시편의 조성은 33.6 at% U, 66.4 at% O의 결과를 얻었다. 산화물 핵연료의 표면 관찰 및 정량 분석 시험시 시편 표면을 전도성

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.6
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• pp.558-566
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• 2017

In this study, we developed an electron-emission OH radical generator for waste water treatment. The stability of the circuitry was ensured by implementing stable pulse waves with a MOSFET and reducing the momentary current rise. The OH radical generator uses a high-voltage and low-current discharger. The performance of the device was evaluated experimentally, which showed that it is possible to produce a stable and uniform pulse waveform for the drain current of the power MOSFET, which is connected to the input side of an AC multiplying converter through negative feedback circuitry with CR-snubber architecture. It was also possible to reduce the excitation current of the converter and improve the stability of the oscillation circuit. In addition, the generator can generate hydroxyl radicals stably. The bactericidal activities were also evaluated, and the germicidal power for E. coli, S. aureus, and S. flexneriwas improved by 99.9% or more after 60 minutes.

• Journal of Food Hygiene and Safety
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• v.37 no.1
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• pp.29-37
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• 2022

This study will evaluate the effect of fermented Morinda citrifolia L. extracts and its marker compounds to provide baseline data for utilizing Morinda citrifolia L. as functional health products. Morinda citrifolia L. and six marker compounds were processed on RAW 246.7 macrophage to test for XTT Cytotoxicity, measure Nitric Oxide and Cyokine formation, and analyze the expression of immune marker genes. Furthermore, LPS and fermented red ginseng extract, a common functional ingredient, are used as positive controls. Our results showed that fermented Morinda citrifolia L and six bioactive compounds did not have any cytotoxic effect in all treatment concentrations and groups. Among six bioactive compounds, SCP and ASE confirmed the formation of NO. In addition, the ASE treatment group showed increased formation of IL-6 and IL-1β and the expression of iNOS and TNF-α. Also, fermented Morinda citrifolia L extract activated the macrophage by enhancing the production of nitric oxide (NO), interleukin (IL)-6, and IL-1β, and the expression of COX2 compared to Morinda citrifolia L. extracts. The result of the study showed that Fermented Morinda citrifolia L. (Noni) and marker compound enhance the innate immunity activity and suggested that the bioactive compound could be applied as a marker compound. Thus, Fermented Morinda citrifolia L. (Noni) could be used as functional food material to develop immunity-enhancing products, and highly functional marker compounds can be utilized as the effective components.

• The Korea Journal of Herbology
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• v.33 no.5
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• pp.47-52
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• 2018

Objectives : The purpose of this study is to investigate effects on the immune system of Bombyx mori L. and Liriopis seu Ophiopogonis Tuber mixture (BL) in Thymus, Lymph Nodes. Methods : Eight-week-old male Balb/c mice were divided into five groups : Group one included the normal mice (Nor). Positive control group two administrated with red ginseng (RG) 100 mg/kg. Group three administrated with Bombyx mori L. (BX) 300 mg/kg. Group four administrated with Liriopis seu Ophiopogonis Tuber (LP) 300 mg/kg. Group five administrated with the mixture of Bombyx mori L. and Liriopis seu Ophiopogonis Tuber (BL) 300 mg/kg. After 2 weeks administration, mice were sacrified and antigen receptor in Thymus, Lymph Nodes was analyzed by using Fluorescence Activated Cellorter Sorting (FACS). we counted the total of Thymus and Lymph Nodes cells. GOT (glutamlc oxaloacetic transaminase), GPT (glutamlc pyruvic transamlnase) in serum were analyzed after experiment. Results : In Effects of Nor, RG, BX, LP, BL on the ratio of CD4+CD8+, CD4+CD69+ and CD4+CD25+ T cell in Thymus and Lymphnode, BL is higher than other groups except Nor in CD4+, CD4+CD69+, CD4+CD25+ T cell. The number of Thymus and Lymph Nodes increased in BL. In the level of GOT and GPT, BL decreased comparing to others group except Nor. Conclusions : BL may have effect on T cells in Thymus, Lymph Nodes. In addition, Bombyx mori could be immune functional material with others herb materials.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.935-941
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• 2022

The purpose of this study was to investigate whether the activity of ginsenoside metabolites and the intestinal immunity antioxidant activity were remarkably improved by lactic acid bacteria fermentation by adding a small amount of ginsenoside to the complex extracts of fruits and vegetables. It was confirmed that the increase in intestinal immunity antioxidant activity due to synergistic effect was observed in the fruit-vegetable extract containing ginsenoside compared to the ginsenoside-only extract or the fruit-vegetable extract. Then, by adding ginsenosides by content, the concentration of ginsenosides that can obtain a synergistic effect according to the fermentation of lactic acid bacteria was determined. As a result, it was confirmed that a synergistic effect was exhibited when lactic acid bacteria were fermented and extracted by mixing ginsenosides in a mass ratio of 3 to 10% with respect to the mass of the fruit-vegetable mixture. As a result, when treated at a concentration of 200 ㎍/ml, the fruit-vegetable complex extract containing ginsenoside metabolites inhibited the generation of NO by about 60% compared to the complex extract containing no ginsenoside, The expression of IL-1β was suppressed by 63%, the expression of IL-6 by 69%, and the expression of TNF-α by 76%, confirming that the intestinal immune antioxidant properties were significantly improved.

• Food Science and Preservation
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• v.30 no.4
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• pp.691-702
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• 2023

This study aimed to develop high value-added mulberry (Morus alba) vinegar by fermenting mulberry with yeast and acetic acid bacteria, for using it in various foods. To select the optimal strain for mulberry fermentation, different strains were tested and Saccharomyces cerevisiae SRCM101756 and Acetobacter pasteurianus SRCM102419, exhibiting excellent alcohol and acetic acid production ability during mulberry fermentation, were selected for fermentation. Mulberry vinegar was prepared using mulberry wine and the selected acetic acid bacteria, and the physicochemical properties and physiological effects were measured. The pH was 2.98 and total acidity was 4.70% by day 9 of fermentation, establishing the possibility of developing them into vinegars for industrial use. The angiotensin-glucosidase inhibition activity of mulberry vinegar increased from 13.22% to 19.19% in the 100-fold dilution, and from 42.35% to 46.11% in the 50-fold dilution, from before fermentation to after fermentation, respectively. The angiotensin-converting enzyme inhibition activity of mulberry vinegar was found to significantly increase from 44.82% before fermentation to 63.88% after fermentation in the 25-fold dilution. Moreover, a significant increase in pancreatic lipase inhibition activity after fermentation was observed. Thus, mulberry vinegar can be used as a functional material in vinegar and other foods.

• Journal of Food Hygiene and Safety
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• v.35 no.3
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• pp.261-270
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• 2020

The application of color retention agents (3 items), preservatives (17 items), and bleaching agents (6 items) as food additives in processed foods were investigated by food type. Among color retention agents, sodium nitrite was used the most with 257 cases, mainly in seasoned jeoktal (71.21%), ready-to-eat foods (7.78%), and breads (4.87%). Of the benzoates (1,236 cases) used as a preservative, sodium benzoate showed up most, in 1,215 cases, while 81.16% of these were in beverages such as beverage base (39.51%), mixed beverages (22.47%), and ginseng/red ginseng beverages (8.89%). Grapefruit seed extracts (3,291 cases) were applied to 44 types of processed foods such as sauces (54.65%), liquid tea (10.46%), and other products (5.15%). Ethyl p-hydroxybenzoate (2,957 cases) was applied to products (total 96.44%) such as sauces (92.15%), blended soy sauce (2.77%), and pickled foods (1.52%). Potassium sorbate was applied to a total of 789 cases, mainly pickled foods (40.43%) and processed fishery products (47.15%). All 27 cases of sorbic acid were applied to fish paste (100%). Of the bleaching agents, sodium bisulfite and sodium hydrosulfite were mainly used in confectioneries, breads or rice cakes, and potassium metabisulfite, sodium metabisulfite, and sulfur dioxide were mainly found in alcoholic beverages including fruit wine, while sodium sulfite was mostly used in pickled foods. These results are deemed useful in applying food additives to processed foods.