• Journal of Food Hygiene and Safety
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• v.29 no.1
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• pp.31-39
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• 2014

Norovirus causes acute gastroenteritis in all age groups and its food poisoning outbreaks are rapidly increasing in Korea. Reverse transcription-polymerase chain reaction (RT-PCR) is most widely used for the rapid detection of foodborne viruses due to high sensitivity. However, the false positive results of RT-PCR obtained against already inactivated viruses could be a serious drawbacks in food safety area. In this study, we investigated a method to yield true positive RT-PCR results only with alive viruses. To decompose the RNA genes from dead viruses, the enzymatic treatments composed of proteinse K and Ribonuclease A were applied to the sanitized and inactivated virus particles. Another aim of this study was to quantify the efficiencies of several major sanitizing treatments using real-time RT-PCR. Feline calicivirus (FCV) that belongs to the same Caliciviridae family with norovirus was used as a surrogate model for norovirus. The initial level of virus in control suspension was approximately $10^4$ PFU/mL. Most of inactivated viruses treated with the enzymatic treatment for 30 min at $37^{\circ}C$ were not detected in RT-PCR, Quantification results to verify the inactivation efficiencies of sanitizing treatments using real-time RT-PCR showed no false positive in most cases. We could successfully develope a numerical quantification process for the inactivated viruses after major sanitizing treatments using real-time RT-PCR. The results obtained in this study could provide a novel basis of rapid virus quantification in food safety area.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.349-355
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• 2009

The temperature dependence of time temperature integrator (TTI) was investigated in terms of the Arrhenius activation energy (Ea) to determine TTI requirements to accurately predict meat quality during storage. Mathematical simulation was conducted using a numerical analysis. First, using Euler's method and MS Excel VBA, the TTI color change was kinetically modeled and numerically calculated under several storage conditions. From the TTI color variable profiles calculated from the storage time-temperature profiles, $T_{eff}$, which is a constant temperature representing the whole temperature profiles, was calculated. Upon predicting Pseudomonas spp. concentrations (one of the meat qualities) from $T_{eff}$, it was found that if $Ea_{microbial\;spoilage}=Ea_{TTI}$ be true, then Pseudomonas concentrations were calculated to be constant with the same TTI color values, regardless of time-temperature profiles, whereas if $Ea_{microbial\;spoilage}{\neq}Ea_{TTI}$ then Pseudomonas concentrations varied even with the same TTI color values. This indicates that each TTI color value represents its own fixed degree of meat quality, only if $Ea_{meat\;qualities}=Ea_{TTI}$.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.159-165
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• 2011

This study was carried out to investigate the quality characteristics of pear jam containing fresh ginger(G1) and ginger powders; dried ginger powder(G2), freeze-dried ginger powder(G3), and hot-air dried ginger powder(G4). The moisture, crude protein, and crude ash content of the control group were significantly higher than those of the experimental groups (p<0.001, p<0.05, p<0.01). The pH of the dried ginger powder added jam(G2) was the lowest(p<0.05). Texture profile analysis found that the dried ginger powder added jam(G2) had the highest firmness, consistency, cohesiveness, and resistance to flow/viscosity among all samples(p<0.001). Regarding the spread-meter value of the pear jam, the control group (G1) and hot air-dried ginger powder added jam(G4) had the highest values. The dried ginger power added jam(G2) had the lowest value among the samples(p<0.01). Regarding the color values of the pear jam, the control group(G1) had the highest L and b values. Hot-air dried ginger powder added jam(G4), on the other hand, had the lowest(p<0.001). The opposite was true for a value: hot-air dried ginger powder added jam(G4) had the highest. From the sensory evaluation, a positive trend was observed for the appearance of the dried ginger powder added jam(G2)(p<0.001). For sweetness, the dried ginger powder added jam(G2) had the highest value. A positive trend was observed for the overall acceptability of the dried ginger powder-added jam(G2)(p<0.001). Therefore, the dried ginger powder-added sample(G2) seemed to be the most appropriate to make pear jam with high acceptability.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.130-137
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• 2008

If we may practice the nutrition education planned on the basis which carefully grasped the inappropriate behavioral determinants of middle-school students, it might be an effective method achieving the change in perception and behavior improving the distorted perception about the ideal body shape, so we are to suggest the 8 week program of body shape perception improvement for successful nutrition education as follows. The body shape perception improvement program is a step-by-step group consulting program. At the introduction stage, we let them understand the meaning of true beauty and body change of teenage period and forming of sexual identity. At the stage of perception conversion, we let them have the opportunity to observe the status of body perception of the teenager and self-observation. At the stage of correction, we let them criticize the distorted body image in the society with mass media at the same time with the self-reflection. At the stage of maintenance and evaluation, we suggested the behavior guidance while preparing it. Setting this as the basis, we applied the contents such as the evaluations through cultural sharing events making somethings while directly participating. As the target groups to practice education were middle school students, we considered the learning level and behavioral features of the middle school students, and composed the programs including the methods such as role play, watching real things, media production, discussions and experiences. If the program of body shape perception improvement developed at this study could be utilized at the field of schools, the teenagers can change their ways of thought naturally avoiding the view about unified appearance rightly perceiving negative self-image that the teenagers can have and if the group consulting can be practiced regularly at each school, many students may experience the change in perception, so it might solicit the improvement of health of the families and local societies as well as that of the individual student.

• Korean Journal of Medicinal Crop Science
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• v.27 no.6
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• pp.376-382
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• 2019

Background: Angelica gigas Nakai has been used as an herbal medicine in Eastern Asia for treating disorders in women for a long time. To date there are no studies on the genetic diversity of A. gigas. The present study aimed to study the genetic diversity of A. gigas variants using genome-wide simple sequence repeat (SSR) markers. Methods and Results: The genetic diversity of 199 variants of A. gigas cultivated in of different regions, was analyzed using 5 genome-wide SSR markers. The results revealed that the genetic variants were very diverse, and genetic analysis using the 5 SSR markers revealed high diversity among the variants. Conclusions: It is expected that the development of the true Angleical cultivar, by studying the system and group selection, can be achieved by genetic analysis using the developed markers, for generating a genetically fixed lineage and group selection.

• Journal of Nutrition and Health
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• v.3 no.3
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• pp.167-178
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• 1970

Elucidation of the metabolic pathway due to 50% dietary restriction carried out in this study. Seventy male and female wealning rats, weighed $43{\pm}2g$ were divided into seven groups, 10 rats each. Twenty rats, ten males and ten females were sacrificed every three weeks after 50% dietary restriction for whole length of the experiment, nine weeks. Pair-feeding was employed in this study. According to the increment of the dietary restricted period, the body and organ weights were decreased. Especially liver and spleen were mostly shrinked in their weights, and brain was the most stable organ in account of dietary restricted effect. In comparison nitrogen retention between restricted and unrestricted groups, the former showed lower than the later but tubulated into the rate of Nitrogen retention per gram of body weight, reverse was true in this respect. In regardness of the experimental organs, spleen revealed the most fast change and the brain the most slow change their content of RNA and DNA in account of the 30% dietary restriction. Hematological investigation did not show any anemic conditions in both restricted and unrestricted groups. Also serum albumin contents A/G ratio, did not effect due to 50% dietary restrictions.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1273-1278
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• 2009

This study aimed to evaluate the potential allergenicity of Cry proteins in insect-resistant genetically modified (GM) maizes (Bt11, MON810, and MON863) using serum screening tests. Serum samples were obtained from Korean children (0-15 years old) with allergic symptoms who had positive maize-specific IgE. The levels of serum specific IgE was measured by the Phadia ImmunoCAP system and considered as positive when they are 0.35 kU/L or higher. Cry proteins (Cry1Ab in Bt11, mCry1Ab in MON810, and Cry3Bb1 in MON863) were expressed in Escherichia coli and purified for serum screening. The reactivity of purified Cry proteins was confirmed by IgE immunoblots in 50 patients (maize-sensitized patients). There was no reaction between Cry proteins and sera from maize-sensitized patients. Our results suggest that these Cry proteins are not likely to cause allergic reactions. Further studies using more sera from patients with true clinical allergies are needed to evaluate the potential allergenicity of novel proteins in GM maize.

• Korean Journal of Community Nutrition
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• v.8 no.2
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• pp.220-230
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• 2003

The purpose of this study was to investigate consumer preferred formats of nutrition labels: the type of nutritional information provided on the labels. A survey was conducted on 222 housewives between the age of 20 and 65 in Daejeon city in 1998, using an interview questionnaire showing illustrated nutritional label formats. Among twelve nutrients and caloric values listed on the nutrition labels, the housewives ranked their interest in the items in the following order of calorie (58.56%), calcium (56.76%), cholesterol (54.05%), protein (39.19%) and vitamin C (36.04%). The majority of the subjects (69.37%) checked labels when they bought milk or dairy products, whereas only 8.11% looked at labels when they bought Ramyon or noodles. Most of the subjects (90.99%) preferred products with labels with nutritional information as compared with products without labels. this was especially so true of the younger individuals and of pc-ople who checked food labels more frequently. The subjects preferred labeling which described the nutrient content per Package (55.41%), sewing size (32.88%) and food weight of 1009 (11.71%) as a standard nit. Generally, they prefer-red a simplified list to a detailed list of the number of nutrients, a figure graph to bar graph in nutrition claim, vertical bar graph to horizontal bar graph showing the nutritional content of foods and a web-type graphic format to a radiation-format when describing the item's percentage of the Korean RDA's nutrient content. The subjects who checked labels frequently especially preferred detailed list, while housewives with job or with unhealthy family members preferred a simplified list and graphic, rather than a numerical display. From this result, it is suggested that providing consumers with more nutrients information in a more easily understood graphic format would encourage the consumers to check nutritional labels. Therefore this should be considered when developing the regulations far nutrition labeling or when educating the Public about nutrition. (Korean J Community Nutrition 8(2) : 220∼230, 2003)

• Journal of Nutrition and Health
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• v.52 no.3
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• pp.277-284
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• 2019

Purpose: Sodium intake is known to be a critical dietary factor in several diseases including cataract. Earlier studies have reported that excess intake of sodium may elevate the risk of cataract. However, little is known about this in Koreans. Thus, the purpose of this study was to examine whether dietary intake of sodium and potassium might modify the risk of cataract. Methods: A total of 1,319 males (219 cases) and 1,966 females (369 cases) from Korean National Health and Nutrition Examination Survey 2012 were analyzed. Energy adjusted dietary intakes of sodium and potassium and their ratios were evaluated to ascertain their associations with the risk of cataract. Dietary intake levels were stratified into quartiles and their risk modifying effects were estimated with logistic regression models with or without subjects' socio-economic characteristics and life styles for each sex. Results: Findings suggested that various descriptive factors were associated with the risk of cataract either in males or females. Males' intake levels of sodium and potassium and their ratios did not differ between phenotypes. Higher intakes or higher ratio was not associated with the risk of cataract. In contrast, female controls had higher intakes of sodium and potassium. Higher intake of potassium reduced the risk of cataract in females. However, such association was not retained when subjects' socioeconomic status and life styles were factored into the analysis. Conclusion: Dietary sodium and potassium intakes minimally affected the risk of cataract in Korean males and females. More studies are needed to ascertain the true pathological effect of sodium intake on cataract aetiology.

• International Journal of Internet, Broadcasting and Communication
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• v.14 no.3
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• pp.171-181
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• 2022

Purpose: In this paper, we show our blending ratio of 10 types of Essential Oils that survives beneficial bacteria and kills harmful bacteria in the scalp, and we investigate the possibility of application of our blending ratio to the development of anti-dandruff products and the possibility of being used as a raw material for clinical beauty and customized cosmetics. Methods: The scalp microorganisms used in our study were M. furfur, S. epidermidis, E. coli, and P. nitroreducens. There are a total of 10 Essential Oils such as True Lavender, Lime, Roman chamomile, Rosemary camphor, Cedarwood, Geranium, Clove, Tea tree, Palmalosa, and Peppermint. The antibacterial test of the blended Essential Oil was carried out according to the test method of the standardized evaluation methodology of "Food and Food Additives Code". Since M. furfur is related to the growth of sebum in the scalp, in this study we used the fnLNB and the fnLNA with 20 ㎖ of whole fat cow milk added. Results: The blending ratio of EO, which inhibits dandruff-causing bacteria such as M. furfur, S. epidermidis, E. coli, and does not inhibit P. nitroreducens showing dominant growth in a healthy scalp, was B8(Clove 0.2%, Roman chamomile 0.5%, Tea tree 0.3%), B9(Geranium 0.1%, Palmarosa 0.1%, Roman chamomile 0.5%, Tea tree 0.3%), B10(Clove 0.1%, Geranium 0.1%, Palmarosa 0.1%, Roman chamomile 0.5%, Tea tree 0.2%). Conclusion: It is thought that the blending ratio of BEO obtained as a result of this study can provide a basis for use as an alternative to antibiotics in developing anti-dandruff drugs and emerge as a new alternative to solve scalp microbial imbalance. In order for EO to be used as a useful raw material for anti-dandruff preparation, researches on 1) Standardization (the effects of products differ according to the types, regions, climate, extraction methods, etc.), 2) Antimicrobial effects, 3) Safety, etc., must be established.