• Korean journal of food and cookery science
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• v.26 no.1
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• pp.95-103
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• 2010

The objective of this study was to develop a functional vinegar beverage using yacon roots, and examine the components' changes during fermentation. The alcohol fermentation was conducted by inoculation of Saccharomyces cerevisiae into yacon root juice with sugars. After 10 days of fermentation at $27^{\circ}C$, yacon wine contained 13% alcohol and $7.8^{\circ}Brix$ sugar contents. The yacon wine at 5% alcohol was fermented by Acetobacter aceti(KCTC1010) with 250 rpm agitation rate at $29^{\circ}C$ for 12 days. The acidity of yacon vinegar reached 4.4% after 12 days' fermentation. Statistically (p<0.05), the amount of Acetobacter aceti, pH, alcohol, with total polyphenol content of samples decreased with acidity, whereas individual sugar contents increased. Furthermore organic acids, total sugar, phenolic acids content, total antioxidant capacity, and color were not different among the five samples. The yacon vinegar beverage was prepared with high fructose syrup through the dilution of yacon vinegar. After making the yacon vinegar beverage, the pH, acidity, total sugar, and total microbial content were examined every week over 4 weeks' storage. There were no changes in the samples during that time.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.232-235
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• 1982

In order to establish the energy conservation strategy in canning of acid food, the enery consumption of peach canning factory was monitored. The energy intensity was investigated and quantification of thermal and electrical energy was undertaken in individual operations. For processing of 1 kg raw peach, thermal energy 864 kcal and electrical energy 0.045 KWh was consumed in overall factory. From daily processing of 14 M/T peach, 2060 kg waste like seeds and 1510 kg low grade product were produced, and syrup of 6240 kg was prepared for filling in can. Enery intensive operations were lyepeeling(35%) and pasteurization(53%). Steam quality in the monitored factory was in the range of $87{\sim}88%$ with no difference among processing lines and 23% of supplied thermal energy in pasteurization was utilized actually for heating food.

• Journal of Pharmaceutical Investigation
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• v.41 no.1
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• pp.51-57
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• 2011

The objective of this study was to enhance the utilitization of Ibuprofen (IBU) by introducing the fast-disintegrating tablet (FDT) form. Presently, IBU is being widely used as a tablet or syrup form. But in contrast to these two formulations, IBU as FDT is not only convenient but also increases the control over the time release of the drug, noted by using Alginate beads. This study was carried out with Sodium Alginate and IBU at the ratios of 1:0, 1:0.5, 1:1, and 1:2 in order to produce a series of beads with different ratios. During the drying process of the beads, talc was added in beads to compare the effects with and without the talc. The final product was scanned with SEM imaging to determine the difference in the surface of the beads. The parameters assessed were the diameter, content assay, dissolution test and effectiveness of time-release. Direct compression method was used to prepare FDT containing IBU bead. The properties of FDT, such as hardness, disintegration time, were investigated. The dissolution profiles of FDT were tested using KP dissolution apparatus 1 (basket method). The results suggest addition of talc and drying the beads made the surface smooth and less vulnerable to clutter into chunks. The size of beads was less than 300 ${\mu}m$ which did not create a sandy feeling in the mouth. Thus, the beads formulation model made the sustained release of the drug possible, the hardness of FDT (1.25~1.50 $Kg/cm^2$) was acceptable and all the values of dissolving period were less than 30 seconds. The dissolution profile of FDT was same as that of IBU bead. The efficient dissolution profile and low price of IBU bead containing Sodium Alginate, the FDT formulation prepared from IBU bead can save the expenses and can improve the convenience of application of this drug.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.543-547
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• 2001

The hot water extraction(HWE) has many problems such as a low extract yield and a reduced flagrance by excessive heating during concentration process notwithstanding it has been the general method to get the extract from the traditional chinese medicines Astragalas manbranaceus Bunge and Angelica gigas Nakai. For that reason, adopted the alcohol extraction In this research and got the good results of the 65% and 75% extract yield of Astragalas manbranaceus Bunge and Angelica gigas Nakai respectively, 15% and 36% increased compare with 50% and 39% (w/w) of HWE. The differences of extraction process between the HWE and alcohol extraction is substituting alcohol for water of extraction were concentrated at the relatively low temperature 90$\^{C}$ compare with the thermal extraction temperature 104$\^{C}$ . This alcohol extract, has the outstanding effect collecting the original fragrance at the low temperature. Applying this extract to starch syrup and beverage, expected that those contain a sufficient flavor as well as fragrance without artificial spices.

• Nutrition Research and Practice
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• v.5 no.3
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• pp.253-259
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• 2011

The rapid rise in the incidence of obesity has emerged as one of the most pressing global public health issues in recent years. The underlying etiological causes of obesity, whether behavioral, environmental, genetic, or a combination of several of them, have not been completely elucidated. The obesity epidemic has been attributed to the ready availability, abundance, and overconsumption of high-energy content food. We determined here by Pearson's correlation the relationship between food type consumption and rising obesity using the loss-adjusted food availability data from the United States Department of Agriculture (USDA) Economic Research Services (ERS) as well as the obesity prevalence data from the Behavioral Risk Factor Surveillance System (BRFSS) and the National Health and Nutrition Examination Survey (NHANES) at the Centers for Disease Control and Prevention (CDC). Our analysis showed that total calorie intake and consumption of high fructose com syrup (HFCS) did not correlate with rising obesity trends. Intake of other major food types, including chicken, dairy fats, salad and cooking oils, and cheese also did not correlate with obesity trends. However, our results surprisingly revealed that consumption of com products correlated with rising obesity and was independent of gender and race/ethnicity among population dynamics in the U.S. Therefore, we were able to demonstrate a novel link between the consumption of com products and rising obesity trends that has not been previously attributed to the obesity epidemic. This correlation coincides with the introduction of bioengineered corns into the human food chain, thus raising a new hypothesis that should be tested in molecular and animal models of obesity.

• The Journal of the Korean life insurance medical association
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• v.18
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• pp.107-110
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• 1999

The disorders of congenital metabolic errors causing mental retardation can be prevented by early diagnosis and treatment. We analysed 144,000 neonatal blood samples for phenyketonuria(PKU), maple syrup urine disease(MSUD), homocystinuria(HCU) and histidinuria(HE) by bacterial inhibition method, and galactosemia(GAL) by Paigen method. In our survey, the positive were 4 samples in PKU(4mg/dl;2, 6mg/dl;1, 8mg/dl;1), 8 samples in MSUD(4mg/dl;2, 6mg/dl;2, 8mg/dl;3, 10mg/dl;1), 4 samples in HCU(4mg/dl;2, 6mg/dl;2), 4 samples in Galactosemia(4mg/dl;2, 6mg/dl;1, 8mg/dl;1), respectively. while, no one was positive in HE. The frequncy rate were 1/36,000 for PKU, HCU and GAL, 1/18,000 for MSUD, respectively. But those for HE couldn't be detected in our survey. In this study, the hightest frequency rate was 1/18,000 of MSUD, following were 1/36,000 for PKU, HCU and GAL, respectively. As results our data, it is our opinion that neonatal screening should be performed in terms of national policies for ealy diagnosis and theraphy.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.2
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• pp.104-113
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• 2012

Crab-like flavorants (CFs) were made from snow crab cooker effluent (SCCE) using response surface methodology (RSM) and reaction flavoring technology (RFT). Type A CF was made from SCCE via RSM, RFT, adding starch syrup, centrifugation, and microfiltration. Type B was made from type A by adding the food additives dimethyl sulfide, ethyl valerate and fish sauce. The stability of the CFs was evaluated in terms of the color values, sensory evaluation, and flavor profiles after storage for 90 days at three different temperatures: 10, 20, and $30^{\circ}C$. The compounds, ethanol and 3-methyl-1-butanol, were considered key components of off-flavor and a decrease in dimethyl-2-vinylpyrazine affected the occurrence of off-flavor. It may be a microbial metabolite arising from contamination and lab-scale micro-filtration. At the lowest temperature ($10^{\circ}C$), the decrease in volatile compounds, such as pyrazines, was not as dramatic as at $20^{\circ}C$ and $30^{\circ}C$ and alcohol formation was prevented or delayed. Therefore, it is necessary to store CFs at < $10^{\circ}C$ with suitable sterilization to preserve volatile flavor compounds and prevent off-flavor from occurring.

• YAKHAK HOEJI
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• v.59 no.1
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• pp.23-28
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• 2015

Everyone has own color preference and the color preference can affect human psychology in various good or bad ways. Especially patients with chronic diseases often have depressed mood to take pills for their disease treatment. Therefore we evaluate the possibility of their color preference to pharmacotherapy in good way which increases the compliance of pharmacotherapy. We performed this study by a Questionnaire survey for total 150 agreed patients at K University hospital from Aug 7 to Sep 30, 2014. Questionnaire survey was performed to choose color of providing color kit (11 different color range kit) depend on each 16 questions which asked the patient characteristics, health condition, general color preference, color preference for medicine and expectation for drug compliance. In results, most preferred color was blue (20%), whereas disliked color was black (30%) in general life. However, most preferred color for pill was white (32%), for syrup was also white (31%) or orange (28%), and for vitamin was yellow (47%). When we asked the possibility of increasing compliance, if the current taking pill color will be changed for your preference color like a candy bar, 50.4% of respondents marked 4 or 5 of like-scale expressing positive opinion on it. In conclusion, compliance is very important to succeed the treating disease and may apply the psychologic application such as each patient color preference for drug compliance in the future.

• YAKHAK HOEJI
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• v.53 no.2
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• pp.93-100
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• 2009

Most of families in Korea keep some medicines that has been expired or not been used for a long time, and these medicines could be causing environmental or social problems. Currently many people concerned about their health and therefore show a tendency to visit many health facilities. It eventually brings to remain more medication in home The aim of this study is to determine the drug waste minimization and drug disposal in Korean home and provide the proper guideline for them. This study were performed by visiting total randomly selected 140 homes at the Seoul area from July 23rd, 2008 to July 31st, 2008 by questionnaire. This survey comprised total 6 parts and total 22 questions. In results, 77 (55.0%) among 140 families answered to this survey. 89.6% of families keep unused medicine in the home. Most were tablet (66.3%) and syrup (19.2%) dosage type. They usually kept the unused medicine in the room (41.6%) or no certain place. 76.6% families reused the medicine and used for themselves. The reason for reuse is similar symptoms by their decision. The reason for medicine was left over is not following the prescription's direction (31.3%). They mostly dispose the unused medications by throwing into a trash can (71.4%). In conclusion, many families keeps unused medication and it could cause health and environmental problems.

• Korean Journal of Veterinary Research
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• v.57 no.2
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• pp.97-104
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• 2017

Solanum lycopersicum, commonly known as tomato, is widely used in raw, cooked, or liquid forms because it contains nutritional compounds that are beneficial for human health, including carotenoids, lycopene, ascorbic acid, vitamins, and minerals. The tomato is perhaps the most widely studied fruit, especially with respect to its cardioprotective effects. In this study, we aimed to identify the anti-inflammatory mechanisms by which the tomato elicits its anti-inflammatory properties. We treated murine macrophage RAW 264.7 cells with a tomato ethanol extract and performed various biochemical assays including nitric oxide inhibition, cell viability, RNA extraction, expression of pro-inflammatory mediators and cytokines, and immunoblotting, as well we assessed cell survival rates. Our results have shown for the first time that a tomato ethanol extract treatment can suppress nitric oxide production in a dose-dependent manner without cytotoxicity. Moreover, it inhibits the expression of pro-inflammatory mediators and cytokines and elicits its anti-inflammatory effects via the nuclear factor kappa-light-chain-enhancer of activated B cells ($NF-{\kappa}B$) and mitogen-activated protein kinase (MAPK) pathways. In addition, administration of tomato syrup potently rescued mice from septic shock induced by lipopolysaccharide injection. Collectively, our results elucidate details regarding the anti-inflammatory mechanisms of tomato.