• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.4
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• pp.921-933
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• 2007

This experiment was designed to investigate the effects of the KBCMT hot water extract & ultra-fine powder on Alzheimer's Disease Model Induced by ${\beta}A$. The effects of the KBCMT hot water extract on expression of $IL-1{\beta}$, IL-6, $TNF-{\alpha}$, NOS-II, COX-2 mRNA and production of $IL-1{\beta}$, IL-6, $TNF-{\alpha}$, NO in BV2 microglial cell line treated by lipopolysacchaide(LPS). The effects of the KBCMT hot water extract & ultra-fine powder on (1) the behavior (2) expression of $IL-1{\beta}$, $TNF-{\alpha}$, MDA, CD68 and CD11b; (3) AChE in serum (4) the infarction area of the hippocampus, and brain tissue injury in Alzheimer's diseased mice induced with ${\beta}A$ were investigated. The KBCMT hot water extract suppressed the expression of $IL-1{\beta}$, IL-6 and $TNF-{\alpha}$ mRNA in BV2 microglia cell line treated with LPS. The KBCMT hot water extract suppressed the production of $IL-1{\beta}$, IL-6, $TNF-{\alpha}$, NO in BV2 microglial cell line treated with LPS. The KBCMT hot water extract & ultra-fine powder a significant inhibitory effect on the memory deficit was shown for the mice with Alzheimer's disease induced by ${\beta}A$ in the Morris water maze experiment, which measured stop-through latency and distance movemet-through latency The KBCMT ultra-fine powder suppressed the expression of TNF-a protein significantly in the microglial cell of mice with Alzheimer's disease induced by ${\beta}A$. The KBCMT hot water extract & ultra-fine powder reduced the MDA and suppressed the over-expression of CD68, CD11b in the mice with Alzheimer's disease induced by ${\beta}A$. The KBCMT hot water extract & ultra-fine powder decreased AChE significantly in the serum of the mice with Alzheimer's disease induced by ${\beta}A$. The KBCMT hot water extract & ultra-fine powder reduced infarction area of hippocampus, and controlled the injury of brain tissue in the mice with Alzheimer's disease induced by ${\beta}A$. The KBCMT hot water extract & ultra-fine powder reduced the tau protein, GFAP, and presenilin1, 2 of hippocampus in the mice with Alzheimer's disease induced by ${\beta}A$. These results suggest that the KBCMT hot water extract & ultra-fine powder may be effective for the prevention and treatment of Alzheimer's disease. Investigation into the clinical use of the KBCMT hot water extract & ultra-fine powder for Alzheimer's disease is suggested for future research.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.3
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• pp.688-699
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• 2007

This experiment was designed to investigate the effect of the SST hot water extract & ultra-fine Powder on Alzheimer's Disease Model Induced by ${\beta}$A. The effects of the SST hot water extract on expression of IL-1${\beta}$, IL-6, TNF-${\alpha}$, NOS-II, COX-2 mRNA and production of IL-l${\beta}$, IL-6, TNF-${\alpha}$, NO in BV2 microglial cell line treated by lipopolysacchaide(LPS). The effects of the SST hot water extract & ultra-fine powder on (1) the behavior (2) expression of IL-1${\beta}$, TNF-${\alpha}$, MDA, (3) Glucose, AChE in serum (4) the infarction area of the hippocampus, and brain tissue injury in Alzheimer's diseased mice induced with ${\beta}$A were investigated. The SST hot water extract suppressed the expression of IL-1${\beta}$, IL-6 and TNF-a mRNA ${\alpha}$in BV2 microglia cell line treated with LPS. The SST hot water extract suppressed the production of IL-1${\beta}$, IL-6, TNF-${\alpha}$, NO in BV2 microglial cell line treated with LPS. The SST hot water extract & ultra-fine powder a significant inhibitory effect on the memory deficit was shown for the mice with Alzheimer's disease induced by ${\beta}$A in the Morris water maze experiment, which measured stop-through latency. The SST ultra-fine powder suppressed the expression of TNF-a protein significantly in the microglial cell of mice with Alzheimer's disease induced by ${\beta}$A. The SST hot water extract & ultra-fine powder reduced the MDA and suppressed the over-expression of CD68, CD11b in the mice with Alzheimer's disease induced by ${\beta}$A. The SST hot water extract & ultra-fine powder decreased AChE significantly in the serum of the mice with Alzheimer's disease induced by ${\beta}$A. The SST hot water extract & ultra-fine powder reduced infarction area of hippocampus, and controlled the injury of brain tissue in the mice with Alzheimer's disease induced by ${\beta}$A. The SST hot water extract & ultra-fine powder reduced the tau protein, GFAP, and presenilin1, 2 of hippocampus in the mice with Alzheimer's disease induced by ${\beta}$A. These results suggest that the SST hot water extract & ultra-fine powder may be effective for the prevention and treatment of A1zheimer's disease. Investigation into the clinical use of the SST hot water extract & ultra-fine powder for Alzheimer's disease is suggested for future research.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.235-243
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• 2017

We investigated the antioxidant, physicochemical, and sensory characteristics of dried type sodium-reduced Bibimbap using dandelion complex powder (DCP). DCP is known to add moisture to the skin and relieve symptoms of atopic dermatitis. The sodium content of the standard sample was 1,110.87 mg per serving. The sodium was significantly reduced by 30%, resulting in 762.62 mg of sodium for the reduced sodium group (p<0.05). The ash contents of the standard sample group with DCP showed the highest value (3.17%) in all samples and was affected by minerals of DCP (p<0.05). The total flavonoid contents and ABTS radical scavenging activity, indicators of antioxidant, anticancer and antibacterial activities, showed significantly high activities with addition of DCP (p<0.05). In the sensory results, bulgogi and savory flavor of the samples with DCP showed significantly higher values, and samples with DCP received the highest scores for after-taste. All samples were confirmed to be microbiologically safe according to the food code applied to food manufacturers. Pathogenic microorganisms tests were either negative or not detected in all samples.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.243-249
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• 2016

The purpose of this study was to investigate the effects of Capsosiphon fulvescens powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour along with the addition of different amounts of Capsosiphon fulvescens powder, and then instrumental characteristics and sensory evaluations were investigated. According to amylograph data, the composite Capsosiphon fulvescens powder-wheat flour samples had increased gelatinization temperatures with increasing Capsosiphon fulvescens powder content; whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L, a and b values decreased with increasing Capsosiphon fulvescens powder content. Besides cooked weight, cooked volume and turbidity of dumpling shell increased as the addition level of Capsosiphon fulvescens powder increase. In terms of textural characteristics, addition of Capsosiphon fulvescens powder increased springiness, chewiness, brittleness, pringiness and adhesiveness. Based on sensory evaluations, the overall preference of dumpling shell with 3% added Capsosiphon fulvescens powder, was more effective than control.

• Journal of the Korean Society of Food Culture
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• v.34 no.1
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• pp.61-67
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• 2019

This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at $95^{\circ}C$, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.

• Journal of Powder Materials
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• v.21 no.3
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• pp.196-201
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• 2014

In this study, nanocrystalline Cu-Ni bulk materials with various compositions were cold compacted by a shock compaction method using a single-stage gas gun system. Since the oxide layers on powder surface disturbs bonding between powder particles during the shock compaction process, each nanopowder was hydrogen-reduced to remove the oxide layers. X-ray peak analysis shows that hydrogen reduction successfully removed the oxide layers from the nano powders. For the shock compaction process, mixed powder samples with various compositions were prepared using a roller mixer. After the shock compaction process, the density of specimens increased up to 95% of the relative density. Longitudinal cross-sections of the shock compacted specimen demonstrates that a boundary between two powders are clearly distinguished and agglomerated powder particles remained in the compacted bulk. Internal crack tended to decrease with an increase in volumetric ratio of nano Cu powders in compacted bulk, showing that nano Cu powders has a higher coherency than nano Ni powders. On the other hand, hardness results are dominated by volume fraction of the nano Ni powder. The crystalline size of the shock compacted bulk materials was greatly reduced from the initial powder crystalline size since the shock wave severely deformed the powders.

• Journal of Powder Materials
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• v.26 no.5
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• pp.410-414
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• 2019

The hydrogen reduction behavior of the $CuO-SCo_3O_4$ powder mixture for the synthesis of the homogeneous Cu-15at%Co composite powder has been investigated. The composite powder is prepared by ball milling the oxide powders, followed by a hydrogen reduction process. The reduction behavior of the ball-milled powder mixture is analyzed by X-ray diffraction (XRD) and temperature-programmed reduction at different heating rates in an Ar-10%H2 atmosphere. The scanning electron microscopy and XRD results reveal that the hydrogen-reduced powder mixture is composed of fine agglomerates of nanosized Cu and Co particles. The hydrogen reduction kinetics is studied by determining the degree of peak shift as a function of the heating rate. The activation energies for the reduction of the oxide powders estimated from the slopes of the Kissinger plots are 58.1 kJ/mol and 65.8 kJ/mol, depending on the reduction reaction: CuO to Cu and $SCo_3O_4$ to Co, respectively. The measured temperature and activation energy for the reduction of $SCo_3O_4$ are explained on the basis of the effect of pre-reduced Cu particles.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.735-741
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• 2013

Effects of cold plasma treatment (CPT) against Salmonella Typhimurium inoculated on cabbage and lettuce, naturally occurring bacteria in black pepper powder and red pepper powder, and Bacillus cereus inoculated onto red pepper powder were investigated. The numbers of S. Typhimurium on cabbage and lettuce were reduced by $1.5{\pm}0.2CFU/cm^2$ (900W, 5 min) and $1.1{\pm}0.1$ log $CFU/cm^2$ (900W, 10 min), respectively. The numbers of naturally occurring aerobic bacteria in both black pepper powder and red pepper powder were reduced by $2.3{\pm}0.3$ and $0.6{\pm}0.2$ log CFU/g, respectively. The numbers of B. cereus vegetative cells on red pepper powder were reduced by $1.5{\pm}0.1$ log CFU/g, but the numbers of spores remained unchanged. The inhibition of S. Typhimurium on cabbage was adequately described by Fermi's model and the Weibull model. The predicted optimum treatment power and time for S. Typhimurium inoculated onto cabbage were 746 W and 6.8 min, respectively. Our results indicate that CPT represents a useful method for microbial decontamination of vegetables and spices.

• Journal of Nutrition and Health
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• v.39 no.2
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• pp.91-99
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• 2006

This study was conducted to investigate the effects of mulberry fruit, mulberry leaves and silkworm powder with different mixing ratios on hepatic antioxidative system and lipid metabolism in streptozotocin-induced diabetic rats. Sprague-Dawley male rats weighing $100{\pm}10g$ were induced diabetic by 50 mg/kg bw streptozotocin and randomly assigned to following experimental groups; normal diet group (DM), 0.3% and 0.6% mulberry fruit diet groups (F and 2F), 0.3% mulberry leaves diet group (M), 0.3% silkworm powder diet group (S), 0.15% mulberry fruit+0.15% mulberry leaves diet group (FM), 0.15% mulberry fruit+0.15% silkworm powder diet group (FS), 0.1 % mulberry fruit+0.1 % mulberry leaves+0.1% silkworm powder diet group (FMS). The experimental diets were fed for 4 weeks. Hepatic SOD activity was not changed significantly by any of single or combined supplementations of mulberry fruit, leaves and silkworm powder but GSH-px and catalase activities were increased by the groups supplemented with two or three of the test ingredients (FM, FS, FMS) as compared with the DM group. Hepatic TBARS value was not reduced significantly by any of the supplementations but lipofuscin contents were significantly reduced in the FM, FS and FMS groups as compared with the DM group. Hepatic mitochondria and microsomal carbonyl values were reduced by the single and combined supplementations of the test ingredients. Hepatic HMG-CoA reductase activities were increased in the all supplementation groups as compared with the DM group. Hepatic total lipid and triglyceride contents were increased but cholesterol contents reduced in the supplemented groups. The effects on the enzyme activities, peroxide or its products and lipid contents were most remarkable in the FMS group. In conclusion, mulberry fruit, mulberry leaves and silkworm powder have the favorable effects on antioxidative system and lipid metabolism in the diabetic liver and the mulberry fruit, leaves and silkworm powder with equal ratio exert the synergistic effect expectedly to prevent diabetic complications.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.213-219
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• 2015

This study was conducted to promote the utilization of fish paste containing four different amounts (0%: control, 2, 4, and 6%) of cheonggukjang powder. For Hunter color values, L values of samples decreased as concentration of cheonggukjang powder increased, and a and b values increased. Folding tests for all samples showed good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of cheonggukjang powder. However, gumminess and brittleness of fish paste were reduced upon addition of cheonggukjang powder. In the sensory evaluation, fish paste prepared with 2% cheonggukjang powder was more preferred over other fish pastes. This study suggests that addition of 2% cheonggukjang powder to fish paste could be a good way to increase cheonggukjang powder without decreasing texture acceptability.