• Applied Biological Chemistry
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• v.40 no.2
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• pp.117-122
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• 1997

The conditions of cold storage of Citrus unshiu Marc. var. miyagawa produced in Cheju were investigated. Compared to the citrus fruits stored at room temperature, the content of soluble solids, total sugar, vitamin C and specific gravity decreased slightly on the fruits stored at $4^{\circ}C$ and 87% relative humidity. Decay ratio and weight loss were below 10% on keeping freshness relatively till late of March during cold storage. Weight loss, decrease of firmness and soluble solids occured gradually during cold storage. Nevertheless seal-packaging with 0.02 mm LDPE film or wax-coating of citrus fruits were effective on weight loss and appearance, decay ratio increased for long-term storage. It was needed to control humidity in cold chamber for preventing from decay and weight loss. Edible part ratio was decreased gradually by respiration, and peel and tissue of fruits were softened slightly by 60 days of cold storage. Decay ratio and weight loss of full-ripened citrus fruits were little during the storage for 100 days, compared to the fruits harvested early. Appearance and taste of citrus fruits stored for 4 month were good relatively, but decay occured rapidly on seal-packaging fruits putting out of cold room for a few days. Because of the difficulty of long-term storage for early variety of Citrus unshiu, the conditions and periods of cold storage would be determined after considering the physicochemical properties of fruits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.29-34
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• 2003

In development of the processed food, it is important not only to make the food delicious but to enhance its storage span and thermal stability without change in color, which greatly affects the tastes. Protopectinase (PPase) from Bacillus subtilis EK11 hydrolyses or dissolves protopectin in the middle lamella of plant tissues with the resultant separation of plant cells from each other, called enzymatic maceration. With the PPase, persimmon was enzymatically macerated to separate cells to primary cell wall without damage. Recovery rates of persimmon treated with PPase and mechanical maceration were 95% and 85%, respectively. Total and reducing sugars, crude protein and fat in the enzymatic maceration were well preserved as in the mechanical maceration. Importantly, over 50% of vitamin C, which is the most unstable component during the mechanical maceration, remained with an intact form for one day after the enzymatic treatment. When the suspensions of persimmon macerated with both treatments were stored at 4$^{\circ}C$ for 9 days, the mechanically macerated persimmon suspension was decolorized, whereas decolorization, was not found in the enzymatically macerated persimmon suspension. Moreover the mechanically macerated persimmon was greatly deteriorated after heat treatment at 10$0^{\circ}C$ for 60 min, whereas cells of the enzymatically separated persimmon suspension appeared to be stable, indicating increased thermal stability Thus, the PPase treatment of persimmon could be a better choice for preparation of highly valuable and functional processed food as well as for increase in preservation period.

• Journal of Periodontal and Implant Science
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• v.30 no.1
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• pp.39-52
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• 2000

Polypeptide growth factor belong to a class of potent biologic mediator which regulate cell differentiation, proliferation, migration and metabolism. 1,25-dihydroxyvitamin $D_3$ decrease cell proliferation, and stimulate alkaline phosphatase activity which express in osteoblast during cell differentiation period. IGF-I is known to stimulate cell proliferation and differentiation too. 1,25-dihydroxyvitamin $D_3$ is known to increase IGF-I binding sites and IGF binding protein which inhibite the effect of IGF. The purpose of this study is to evaluate potential role of IGF-I as mediator that control the action of 1,25-dihydroxyvitamin $D_3$. MC3T3-E1 cell were seeded $5{\times}10^5/ml$ at 100mm culture plate in ${\alpha}-MEM$ containing 10% fetal bovine serum. After 48 hour incubation period, medium were changed ${\alpha}-MEM$ containing 5% fetal bovine serum. After 24 hours, $10^{-9}M$ 1,25-dihydroxyvitamin $D_3$ added. Total mRNA was extracted at 0, 6, 24, 48, 72 hour. PRPCR method was programed for the detection of IGF-I mRNA. In the both groups of 1,25-dihydroxy vitamin $D_3$ treated and control, alternative splicing form of IGF-I, IGF-IA and IGF-IB were expressed. In the 1,25-dihydroxyvitamin $D_3$ treated group, IGF-I mRNA expression was matained until 24 hour, there after expression was decresed. MC3T3-E1 cell were seeded $2.5{\times}10^4/ml$ at 24well plate in ${\alpha}-MEM$ containing 10% fetal bovine serum. After 48 hour incubation period, medium were changed ${\alpha}-MEM$ containing 3% fetal bovine serum. After 24 hours, $10^{-9}M$ 1,25-dihydroxyvitamin $D_3$ and 10 ng/ml IGF-I were added separately or together. Cell were cultured for 1 and 3 days, $2{\mu}Ci/ml\;[^3H]$ -thymidine was added for the last 24h of culture of each days. ${[^3H]}$-thymidine incorporation in to DNA was measured and expressed counter per minute(CPM). DNA synthetic activity was significantly decreased by 1,25-dihydroxyvitamin $D_3$ both at 1 day and 3 day, and in the combination group of 1,25-dihydroxyvitamin $D_3$ and IGF-I, DNA synthetic activity was also decreased both at 1 day and 3 days. IGF-I did not affect the DNA synthetic activity compared to control group both at 1 day and 3 day. From the above results, 1,25-dihydroxyvitamin $D_3$ was potent inhibitor of cell proliferaton in MC3T3-E1 cells. It assumed that the effect of 1,25-dihydroxyvitamin $D_3$ on osteoblast proliferation may be mediated in part by decreased level of IGF-I.

• Journal of Environmental Science International
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• v.29 no.5
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• pp.469-477
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• 2020

This study analyzed the quality characteristics of black garlic made from Seosan Yukjok Garlic and elephant garlic in Seosan, Chungnam province. Of the inorganic components, Mg content was the highest in all treatment groups, and the Ca content was high in each of the 15 day treatments. The content of K was high after 10 days aging in Yukjok garlic and after 15 days in the elephant garlic. The Fe, Na, K, and Mg content was high in Yukjok black garlic after 15 days, and Na, K, Ca, and Mg were high in the elephant black garlic aged for 15 days. The crude fat content was high in both Yukjok black garlic and elephant black garlic after 15 days. Vitamin C content was highest in both types of garlic after aging for 15 days. An analysis of four kinds of organic acids showed that citric acid was the only organic acid to appear in raw garlic of Yukjok garlic and elephant garlic. Black Yukjok garlic and elephant black garlic had a greater total amino acid content than the raw garlic of either type. However, among the tested amino acids, 13 kinds of amino acids were at their highest after five days of ripening in Yukjok black garlic, while 15 kinds of amino acids were abundant in elephant garlic after the same period. Eight kinds of amino acids were high after aging for 15 days. Through this study, it was confirmed that, in the process of making black garlic, changes in the main components of the garlic occur through different routes, and these changes vary depending on the garlic species. Therefore, this study provided basic data for the processing of Seosan's Yukjok black garlic and elephant black garlic.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1142-1148
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• 2000

This study was conducted to investigate the effect of different salting conditions, short-time salting(SS) and long-time salting(LS), on the fermentation and quality of dandelion kimchi. The desirable salt concentration of brine and salting time evaluated by salting degree were 16 hrs at 5% brine, 8 hrs at 10% brine and 4 hrs at 15% brine, respectively. Among them, the best quality of salted dandelion was salting of 10% brine for 8 hrs. But the bitter taste in salted dandelion treated by SS was remained. The proper condition to salt and remove the bitter taste in salted dandelion together was salting by LS, which was salted for 4 days in 100% brine changed once a day. pH of the dandelion kimchi salted for 8 hrs in 10% brine during fermentation at $10{\times}$ was lower than that of LS kimchi, but acidity, total microbe, number of lactic acid bacteria, content of reducing sugar and vitamin C were higher than those of LS kimchi. The optimum- fermentation periods of SS(salted for 8 hrs in 10% brine) and LS kimchi evaluated by sensory test were 40th and 50th day, respectively.

• Journal of Nutrition and Health
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• v.41 no.4
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• pp.307-316
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• 2008

The purpose of the study was to investigate nutritional status of chronic obstructive pulmonary disease (COPD) patients and to find out the differences according to the stages of disease. From March to October, 2006, 41 stable male patients of mild to severe COPD patients were recruited from Seoul National University hospital. The patients' of body weight and fat free mass were assessed by bioelectrical impedance analysis. The nutritional status of the patients was also assessed by 3-day recall, index of nutritional quality (INQ), dietary diversity score (DDS), dietary variety score (DVS), food group index pattern and dietary quality index (DQI). The total of 41 patients were classified into three groups, stage I, stage II and stage III groups according to the classification of Global Initiative for Chronic Obstructive Lung Disease (GOLD) standard. The mean age of the patients in each stage were 67.2-66.9 years showing no significant difference. The ratio of $FEV_1$/FVC were $57.5{\pm}7.3$, $46.9{\pm}7.6$ and $38.2{\pm}6.8%$, respectively showing significant differences according to the stages of disease. The fat free mass of the stage II ($48.2{\pm}4.7kg$) and III ($47.3{\pm}4.5kg$) was significantly lower than that of stage I ($53.1{\pm}6.9kg$) patients. There were significant correlation of fat free mass with $FEV_{1}$, and BMI (body mass index) with $FEV_{1}$/FVC ratio (p < 0.05). COPD patients showed the diet-related clinical symptoms of anorexia, dyspnea, dyspepsia, and chewing difficulty. Daily intakes of calorie, K, vitamin $B_2$ and folate of the patients were very low ($83.8{\pm}20.7%$, $58.9{\pm}14.4%$, $70.7{\pm}19.6%$ and $74.4{\pm}10.2%$, respectively) however, they did not significantly different according to the stages of disease. Daily intake of calcium was significantly lower in the stage III patients (p < 0.05). The mean scores of dietary variety score was significantly lower in the stage III patients (p < 0.001). Dietary quality index of the patients were not different among the stages of disease and the scores indicated poor quality of diet. As a summary, we found that body fat free mass, regularity of exercise, frequency of having snacks and dietary variety score were significantly associated with the severity of chronic obstructive pulmonary disease.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.55-64
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• 2014

This study was performed to determine the effects of drying methods on the quality and physiological activities of blueberry. Blueberries(Vaccinium ashei) were dried by hot-air ($60^{\circ}C$), cyclic low pressure ($50^{\circ}C$), and freeze drying methods. They contained high properties of carbohydrates(68.48~80.00%), crude protein(1.63~5.41%), crude fat(0.58~1.25%), and ash(0.71~1.11%) regardless of the drying methods. There were no differences in pH according to the drying methods. Browning index increased as the drying temperature increased. The L, a values of the freeze-dried sample were higher than those of the other dried samples, whereas the b value of the cyclic low pressure dried sample was higher than that of the other samples. The free sugar contents of the hot-air sample were higher than those of the other samples. Vitamin C content of the freeze dried sample was higher than that of either the hot-air or cyclic low pressure dried sample. The contents of total polyphenols and anthocyanins were higher in the freeze dried sample. The DPPH radical scavenging activity of freeze drying sample was higher than that of either the hot-air or cyclic low pressure dried sample. The result indicated that there were no differences in product quality depending on the freeze-drying and cyclic low pressure drying methods.

• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.389-399
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• 2010

This study was conducted in order to investigate and compare anthropometric measurements, bone density, nutrient intake, blood composition and food habits between non-smoking, non-alcohol drinking and smoking, alcohol drinking male university students in Seoul, South Korea. The data for food habits and health-related behaviors were obtained by selfadministered questionnaires. The BQIs of the subjects were measured by Quantitative Ultrasound (QUS). The subjects were divided into two groups: NSND (non-smoking and non-alcohol drinking, n=62) group and General (smoking and alcohol drinking, n=160) group. The results were analyzed using the SPSS program and were as follows: The average heights, weights, and BMIs of the two groups were 173.3 cm, 66.5 kg and 22.1 and 173.4 cm, 68.7 kg and 22.9, respectively. There were no differences between the groups regarding height, weight or BMI. SBP and DBP, however, were significantly higher in the general group than in the NSND group (p<0.01). The BQIs, Z-scores and T-scores of the two groups were 99.83, -0.23, and -0.31 and 98.24, -0.27 and -0.39, respectively, producing no significant differences between the two groups. The percentages for normal bone status, osteopenia and osteoporosis were 83.88%, 16.12% and 0.0% and 74.37%, 25.62% and 0.01%, respectively. Mean intakes of animal protein (p<0.05), animal fat (p<0.05), fiber (p<0.05), animal Ca(p<0.05), animal Fe (p<0.001), Zn(p<0.05), vitamin B1 (p<0.05) and niacin (p<0.05) were significantly different between the two groups, and mean serum levels of SGOT (p<0.01), SGPT (p<0.001), ${\gamma}$-GTP (p<0.001), triglycerides (p<0.01), total cholesterol (p<0.05) and hematocrit (p<0.05) were also significantly different between the two groups. Overall, there were no differences in meal regularity, frequency of snacking, reasons for overeating, exercise and defecation between the groups. However, favorite foods (p<0.05) and night-time meals (p<0.05) were significantly different. In conclusion, the health status of the NSND group was superior compared to the general group. Thus, students who smoke and alcohol drink should receive a practical and systematically-organized education regarding the increased health benefits of quitting smoking and alcohol drinking.

• Journal of Korean Medicine Rehabilitation
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• v.33 no.3
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• pp.47-65
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• 2023

Objectives We evaluated the wound healing effects of Dangguijakyak-san (DJ) using C57BL/6 mice that were generated open wound. Methods The study was conducted with seven C57BL/6 mice assigned to each group, divided into the normal group, control group, vitamin E group, DJ low-dose group, DJ high-dose group. We measured total polyphenol, flavonoid contents, the size of the wound, liver function, pro-inflammatory cytokine activity in serum, inflammation-related proteins, adhesion molecules and chemokine proteins, collagen-related proteins in skin tissue and histopathological changes by H&E and Masson's staining. Results DJ treatment significantly reduced the area of the wound compared to the control group. Also, inflammatory cytokines were reduced and the expression of anti-inflammatory-related factors (interleukin-4 [IL-4] and IL-10) was significantly increased in the DJ treatment group. We identified that DJ treatment inhibits both pathways of inflammation, the mitogen-activated protein kinases and nuclear factor-κB pathway. Moreover, the protein expressions of Sirt1 (sirtuin 1), MCP-1 (monocyte chemoattractant protein 1), ICAM-1 (intercellular adhesion molecule 1), and VCAM-1 (vascular cell adhesion molecule 1) were decreased by DJ administration. Also, the expression of α-smooth muscle actin and collagen type I alpha 1, collagen-related proteins, that help skin recovery was significantly increased in the DJ treatment group. Histopathologically, a relatively thin epithelial layer could be observed in the DJ administration group, as well as an increase in fibroblasts and collagen fibers. Conclusions These data suggest that DJ treatment is effective in wound healing, suppressing inflammatory proteins, increasing skin repair factors and improving histopathological changes caused by wounds.

• Journal of Nutrition and Health
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• v.8 no.4
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• pp.15-26
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• 1975

The purpose of this paper is to investigate the nutrients intake situation and the physical growth and development of junior high school girls in cheju island, the peculiar area in Korea, and to study every possible correlation ketween daily food intake and growth rate of them. Further, it made an attempt to research nutrition problems for them in this area and assist in their growth and development through proper nutritional marragement. The survey was conducted in seven sample schods selected randomly from all three districts -this is Bukcheju-gun, Namcheju-gun and cheju city-of cheju Island. Four hundred eighteen girls, aged thirteen years ald, in second year grade of junior high schools, were provided with prepared questionnaires. For six days, July $16{\sim}21$ in 1975, the respondents filled out the questionnaires. They were asked to keep record of what they ate each meat. Their mitrients intake were analyzed in accordance with their daily food intake records during a six day period. On the other side, including physical growth index calculated by means of weight and hight of the respondents, their school records were also investigated. Critical Ratio as well as percentage calculation were included for statistical analysis. The findings and results abtained are summarized as follows: (1) Living circumstance a) Average numbers of brother and sister in sampled pupils' family were five. b) Niety percent of the respondents were brought up by mother's milk at their infants and 45 percent of them were weaned at the age of 13 to 24 months. c) Fourty-six percent of them revealed irregulity in their meal time. d) The most favorite main dish was boiled rice mixed other cereals (34%), next bread (31%) and boiled noodle (26%), and kimchi was the most papular side dish (64%). (2) Nutrition survey a) The average calorie intake of a pupil per day was 1,783 cal. and the total calorie intake was composed of carbohydrate 73%, pratein 15%, fat 12% respectively. b) Carolie and nutrients were lower than the recommended level, except vitamins A,$B_1$ and Niacin, c) Average protein intake per day was 68g, which was relatively near to the recommended level, but in fact, most of them came from grain which is lacking in essential amino acids. The ratio of animal protein intake to tatal protein intake was 36%. d) Their average animal food intake was proportionated in 14% in their total food intake and the cereals consumed in the largest quantity at the level of 63% out of whole food groups. (3) The results of statistical analysis a) The correlation between the calorie intake and the physical growth index revealed statistical significancy at the level of P<.005. b) The correlation between the protein intake and the physical growth index revealed statistical significancy at the level of .01