• Biomolecules & Therapeutics
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• v.27 no.1
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• pp.92-100
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• 2019

Ginger, one of worldwide consumed dietary spice, is not only famous as food supplements, but also believed to exert a variety of remarkable pharmacological activity as herbal remedies. In this study, a ginger constituent, 12-dehydrogingerdione (DHGD) was proven that has comparable anti-inflammatory activity with positive control 6-shogaol in inhibiting LPS-induced interleukin (IL)-6, tumor necrosis factor $(TNF)-{\alpha}$, prostaglandin (PG) $E_2$, nitric oxide (NO), inducible NO synthase (iNOS) and cyclooxygenase (COX)-2, without interfering with COX-1 in cultured microglial cells. Subsequent mechanistic studies indicate that 12-DHGD may inhibit neuro-inflammation through suppressing the LPS-activated $Akt/IKK/NF-{\kappa}B$ pathway. Furthermore, 12-DHGD markedly promoted the activation of NF-E2-related factor (Nrf)-2 and heme oxygenase (HO)-1, and we demonstrated that the involvement of HO-1 on the production of pro-inflammatory mediators such as NO and $TNF-{\alpha}$ by using a HO-1 inhibitor, Zinc protoporphyrin (Znpp). These results indicate that 12-DHGD may protect against neuro-inflammation by inhibiting $Akt/IKK/I{\kappa}B/NF-{\kappa}B$ pathway and promoting Nrf-2/HO-1 pathway.

• Journal of the Korean Society of Industry Convergence
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• v.21 no.6
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• pp.265-271
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• 2018

DC-DC buck converter is a critical building block in the power management integrated circuit (PMIC) architecture for the portable devices such as cellular phone, personal digital assistance (PDA) because of its power efficiency over a wide range of conversion ratio. To ensure a safe operation, avoid unexpected damages and enhance the reliability of the converter, fully-integrated protection circuits such as over voltage protection (OVP), under voltage lock out (UVLO), startup, and thermal shutdown (TSD) blocks are designed. In this paper, these three fully-integrated protection circuit blocks are proposed for use in the DC-DC buck converter. The buck converter with proposed protection blocks is operated with a switching frequency of 1 MHz in continuous conduction mode (CCM). In order to verify the proposed scheme, the buck converter has been designed using a 180 nm CMOS technology. The UVLO circuit is designed to track the input voltage and turns on/off the buck converter when the input voltage is higher/lower than 2.6 V, respectively. The OVP circuit blocks the buck converter's operation when the input voltage is over 3.3 V, thereby preventing the destruction of the devices inside the controller IC. The TSD circuit shuts down the converter's operation when the temperature is over $85^{\circ}C$. In order to verify the proposed scheme, these protection circuits were firstly verified through the simulation in SPICE. The proposed protection circuits were then fabricated and the measured results showed a good matching with the simulation results.

• Acta Via Serica
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• v.7 no.1
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• pp.53-82
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• 2022

The Hebrew word for silk, meshi, is mentioned in the Bible only once and there is a possibility that the item to which it referred was made of local wild silk. Although Jewish historical sources from the Roman and Byzantine periods mention silk many times, only a few silk textiles have been discovered at a sited dated to the Byzantine period (4^th-7^th centuries CE). The word "silk" occurs in the New Testament, although only once. A turning point in the history of the Negev (Southern Israel) occurred around 400 CE when it underwent a period of prosperity related to the advent of Christianity and pilgrimage, which enabled the purchase of imported silk textiles. The Early Islamic period (7-8th centuries CE) yielded four (out of 310) silk textiles from Nahal 'Omer on the Spice Routes joining Petra, in the Edom Mountains of modern Jordan, and the mercantile outlets on the Mediterranean Sea, notably Gaza and El Arish. The most important silk textile assemblage in the Southern Levant was found near Jericho at Qarantal Cave 38 and dates to the medieval period (9th-13th centuries CE). Linen textiles decorated with silk tapestry originating in Egypt date back to the 10-11th centuries CE. Mulham textiles - silk warp with hidden cotton wefts - were discovered in the medieval fortress on Jazirat Fara'un (Coral Island) in the Red Sea, 14 kilometers south of Elat and today located in Egypt. Mulham is mentioned in literary sources of the ninth century in Iraq and Iran, whence it spread through the Islamic world. The article will present aspects of the origin, transmission, and exchange of these textiles.

• Journal of the Korean Society of Food Culture
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• v.36 no.2
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• pp.143-157
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• 2021

This study aimed to analyze the periodic prevalence of the vegetables during the Joseon era with JoseonWangjoSilrok as a reference. The JoseonWangjoSilrok articles were collected from the Guksapyeonchanwewonhwe site, using web-crawling techniques to extract the relevant information. Out of 384,582 search results, 9,560 articles with vegetable-related keywords were found. According to the annual average vegetable recordings during the regimes of various kings, there were two peaking curves in the 15^th and 18^th centuryJoseon. The found was: 2,750 in the 18^th century, 2,529 in the 15^th century, 1,424 in the 16^th century, and 1,018 in the 19^th century. A Variable Interest Index was designed to ascertain the interestin vegetables of the 27 Joseon kings. The king most interested in vegetables was the 19^th king Sookjong. The second most interested king was Youngjo. There were 5,105 vegetable-related findings within the JoseonWangjoSilrok related to specific species and categories of vegetables. Among the words found: 1,194 were stem-leaves vegetables (23.39%), 1,017 were root vegetables (19.92%), 1,148 were flower-fruit vegetables (22.49%), 1,144 were spice vegetables (22.41%), 95 were mushrooms (1.86%), and 507 were seaweeds (9.93%). Statistical analysis using ANOVA revealed the chronological factors that affected the vegetables' prevalence index.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.320-320
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• 2022

Coriander(Coriandrum sativum L.) belongs to the family Umbelliferae/Apiaceae. It is cultivated as a spice and medicinal herb around the world, including its leaves and seeds. Coriander leaves have soft and fragrant, so they can be used in cuisines such as China, Mexico, and, Southeast Asia. Coriander leaves contain a high amount of vitamin C, carotene, and multiple polyphenols. Coriander essential oils and extracts have various chemical components and are known to have antioxidant, antibacterial, and antifungal activities. This study was carried out for resource discovery, propagation, and DB construction of aromatic plants. In order to evaluate the genetic characteristics, 30 kinds of Coriander seeds were supplied from the Center for Genetic Resources. The evaluation of characteristics of the basal part leaf number, leaf shape, and plant height was investigated. Also, Essential oils extract from various parts of plants including the leaves, flowers, and steam isolated by simultaneous distillation extraction(SDE) apparatus. In the results, heights showed growing to 70 cm over and basal part leaf number 0 to7. The leaves are variable, they are measured according to leaves incisions, and most of the included incision. The qualitative analysis of EOs was performed using gas chromatography-mass spectrometry. EOs had various chemical compositions. Major compounds were trans-2-Decenal, linalool, decanal, 2-Dodecenal, 13-Tetradecanal, 2-Undecenal.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2023.04a
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• pp.61-61
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• 2023

Zanthoxylum piperitum has been used as a spice or various folk remedies since ancient times, and studies on antibacterial, anti-inflammatory and analgesic effects have been reported. In this study, a raw material standardization study was conducted for the industrialization of Z. piperitum. First, optimal conditions for drying methods were established for the standardization of raw materials for Z. piperitum, and optimal conditions were established through content analysis using quercitrin, an marker compound, by obtaining samples every month. As for the drying method of Z. piperitum, it was confirmed that cold air drying was the best. It was analyzed that the marker compound content was highest in July. Next, for functional and toxicity evaluation of Z. piperitum, anti-oxidant, anti-inflammatory and immune enhancing efficacy and cytotoxicity were evaluated. Cytotoxicity of Z. piperitum was not observed, and it was confirmed that although it had an antioxidant and anti-inflammatory effect, it had no immuneenhancing effects. In addition, a study was conducted on the change in the efficacy of Z. piperitum using lava seawater, and as a result of the study, it was confirmed that the efficacy was superior when lava seawater was simultaneously treated. In conclusion, this study suggested the standardization of raw materials through the analysis of the marker compounds and the functional evaluation of Z. piperitum, and it can be used as basic data for future industrialization.

• Nutrition Research and Practice
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• v.17 no.6
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• pp.1113-1127
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• 2023

BACKGROUND/OBJECTIVES: Excessive alcohol consumption has harmful health effects, including alcohol hangovers and alcohol-related liver disease. Therefore, methods to accelerate the alcohol metabolism are needed. Laurus nobilis is a spice, flavoring agent, and traditional herbal medicine against various diseases. This study examined whether the standardized aqueous extract of L. nobilis leaves (LN) accelerates the alcohol metabolism and protects against liver damage in single-ethanol binge Sprague-Dawley (SD) rats. MATERIALS/METHODS: LN was administered orally to SD rats 1 h before ethanol administration (3 g/kg body weight [BW]) at 100 and 300 mg/kg BW. Blood samples were collected 0.5, 1, 2, and 4 h after ethanol administration. The livers were excised 1 h after ethanol administration to determine the hepatic enzyme activity. The alcohol dehydrogenase (ADH), aldehyde dehydrogenase (ALDH), superoxide dismutase (SOD), and glutathione peroxidase (GPx) activities in the liver tissue were measured. RESULTS: LN decreased the serum ethanol and acetaldehyde levels in ethanol-administered rats. LN increased the hepatic ADH and ALDH activities but decreased the alanine aminotransferase, aspartate aminotransferase, and gamma-glutamyl transferase activities in the ethanol-administered rats. In addition, LN inhibited lipid peroxidation and increased the activities of SOD and GPx. CONCLUSIONS: LN modulates the mediators of various etiological effects of excessive alcohol consumption and enhances the alcohol metabolism and antioxidant activity, making it a potential candidate for hangover treatments.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.440-447
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• 1997

The antibacterial effect of low concentrations of oregano (Origanum vulgare L.) in culture broth against Escherichia coli O157:H7 and Staphylococcus aureus 196E was tested at 35,5 and -20$^{\circ}C$. Tryptic soy broth (TSB) containing 0∼2% (w/v) of oregano was inoculated with 10$\^$6/∼10$\^$7/ CFU/$m\ell$ of E. coli or S. aureus and incubated at each temperature. The growth of E. coli was not inhibited at 0.1∼1.0% oregano and the growth occured at 2% oregano but only after a prolonged lag period. The death rate of E. coli after stationary phase was increased with increasing concentration of oregano in culture broth. The growth of S. aureus was inhibited with increasing concentration of oregano at 35$^{\circ}C$. Growth of S. aureus occured at the presence of 0.3∼0.5% oregano after a long lag period while the viability at 1.0∼2.0% was decreased during storage at 35$^{\circ}C$. During refrigerated storage at 5$^{\circ}C$, inhibition of E. coli or S. aureus was increased with the progress of time and increasing spice concentration. At the presence of 0.5∼2.0% oregano, E. coli and S. aureus were dead after 20 and 16 days of refrigerated storage, respectively. During frozen storage at -20$^{\circ}C$, the antibacterial activity of oregano against E. coli was increased with increasing storage time and spice concentration while the antibacterial activity against S. aureus was effective during the early period of storage, and no changes in the population of S. aureus occurred at different concentrations of oregano during frozen storage. Viable counts of E. coli were 1/3∼l/7 and S. aureus were 1/18∼l/46 of the control at 0.1% oregano in culture broth during frozen storage.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.103-107
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• 2012

We compared between an automated most-probable-number technique $TEMPO^{(R)}$TVC and traditional plating methods $Petrifilm^{TM}$ for estimating populations of total aerobic bacteria in various livestock products. 257 samples randomly selected in local retail stores and 87 samples inoculated with $E.$ $coli$ ATCC 25922, $Staphylococcus$ $aureus$ ATCC 12868 were tested in this study. The degree of agreement was estimated according to the CCFRA (Campden and Chorleywood Food Research Association Group) Guideline 29 and the agreement indicates the difference of two kinds methods is lower than 1 log base 10($log_{10}$). The samples of hams, jerky products, ground meat products, milks, ice creams, infant formulas, and egg heat formed products were showed above 95% in the agreement of methods. In contrast, proportion of agreement on meat extract products, cheeses and sausages were 93.1%, 92.1%, 89.1%, respectively. One press ham and five sausages containing spice and seasoning, two pork cutlets containing spice and bread crumbs, two meat extract product and two natural cheeses and one processing cheese with a high fat content, and one ice cream containing chocolate of all samples showed the discrepancy. Our result suggest that $TEMPO^{(R)}$TVC system is efficient to analyses total aerobic bacteria to compare manual method in time-consuming and laborious process except livestock products having limit of detection.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.30-39
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• 1997

The purpose of this study was to investigate food services and plate waste of the elementary school children in the urban, rural and suburban areas of Taegu and Kyoungpook province. Statistical data analysis was performed using the SPSS programs for Crosstabs analysis T-test, One-way Anova and Pearson's correlation. The results were as follows: The serving size of rice was greater in suburban area than in rural and urban area by the physical estimation. The amount of soup given was the greatest in rural area. The rate of waste in soup was higher than that of rice. Among side dishes, plate waste rate of braised potato was the highest in rural, then suburban and urban area. There were significant differences (p < .001) among the schools in the three areas. Especially, plate waste rate of cucumber and cabbage salad was the highest in all three areas. Then finally the serving size and plate waste rate of Kimchies were the greatest in rural, then suburban and urban schools. There were significant differences in 'spice pickled cabbage'(p < .001) and 'spice pickled radish'(p < .01) among the three areas. Plate waste amounts of egg soup and pine mushroom soup in urban area were greatest. In rural area, side dishes except egg soup, cabbage salad and Kimchies had a greater amount of plate waste. In suburban areas, there were smaller plate waste amount in rice, but plate waste amounts of pine mushroom soup and beef soup were great. Plate waste rate of rice and 'Kimchies' by children's rating estimation were significantly higher in rural than suburban and urban areas. There were no significant differences in plate waste rate of the given food except braised chicken (p < .001), soup (p < .001) and 'Kimchies' (p < .05) between the physical estimation and the children's rating estimation. Increased satisfaction on food service in most menus resulted decreased plate waste rate. There was a significant degree of satisfaction on the amounts of food served.