• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.633-642
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• 2008

Several domestic new varieties of grapes were utilized for the fermentation of wines, including Cabernet Sauvignon, NY 21576, Canner, SV 18315, Agawan, and Black Bagal red wines, and Naples, Aligote, and Alicante white wines. The oBx values of the grapes ranged between 17 and $20^{\circ}Bx$. Soluble solid content was adjusted to $21^{\circ}Bx$ by adding sugar for all grapes and fermented at $20^{\circ}C$ for 2 weeks. Black Bagal and Cabernet Sauvignon were relatively slower than other grapes with regard to alcohol production rate. The L value of wine made from Agawan and NY 21576 were lower and darker than those of wines prepared from other grapes. Wine made from NY 21576 grapes had a polyphenol concentration of 1.40 mg/mL, which was higher than that of any other wine, whereas wines made from MBA and all white wines evidenced value of only 0.55 mg/mL and 0.15 mg/mL, respectively, after 2 weeks of fermentation. The sensory evaluations demonstrated that the quality of red wines made from NY 21576, Cabernet Sauvignon, Black Bagal, and that of white wines made from Naples grapes were favorable among the different grape variants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.518-522
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• 2004

In this study we examined effects of a new dietary supplement on the lipid level and body weight. The efficacy of this weight-reduction supplement, based on natural ingredients consisting of Phaseolus vulgaris, Garcinia cambogia, and microstalline cellulose, was investigated by randomized, placebo-controlled double-blind study. The 36 subjects were assigned evenly into weight-reduction supplemented (Active) and placebo groups (Placebo). The supplement could reduce the absorption of different types of sugar from the gastro-intestinal tract. A significant difference in weight reduction was shown in the active group (3.5 kg). Body composition measurements indicated that about 34% of fat loss in the active group could be achieved. These findings suggest that this dietary supplement could reduce body weight and fat gains, and its inhibitory effects might lead to obesity improvement.

• Korean Journal of Clinical Laboratory Science
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• v.48 no.3
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• pp.196-201
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• 2016

An effective strategy for obesity intervention should include demographic, health-related, and work-related factors that are most relevant to the target population. Factors most strongly associated with obesity may differ for groups of individuals across industries or age categories. The purpose of this study was to provide current knowledge about the possible association between psychosocial job stress and immune parameters in blood. We assessed obesity-related parameters as well as the natural killer cell activity (NKCA) in female workers. There was a significant difference in the obesity-related blood parameters, i.e. fasting blood sugar level, according to age (p<0.05). Moreover, it showed a significant difference in NK cell activity between the obese and non-obese factor groups (p<0.05). Pearson correlation analysis demonstrated that NKCA was closely correlated with obesity related factors. In the future, it would have to study the biological changes which increase the activity of the immune factors to the immunological response.

• The Plant Pathology Journal
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• v.20 no.4
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• pp.240-243
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• 2004

White rot on Allium crops recently had a high incidence with incrensed cultivating areas of tropical garlic types in Korea. Two types of Sclerotium have known as causal agents that produce different size and shapes of sclerotia in infested fields. Therefore, we developed a new method for isolation of sclerotia from infested field soils that can be used for ecological study of Sclerotium spp. and establishment of control strategy. Soil samples collected from heavily infested fields were evenly mixed and placed on a automatic sieve shaker connected with tap water, After 10 min of shaking, residues on 0.5 mm and 0.25 mm sieves were separately collected and suspended with 70% sugar solution, which method floats sclerotia in aqueous layer, Then, floated fraction was carefully separated and mixed with a same volume of 1% sodium hypochlorite solution to differentiate with organic materials. This method provides a direct count of sclerotia under a dissecting microscopy.

• The Journal of Internal Korean Medicine
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• v.32 no.3
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• pp.387-396
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• 2011

Objectives : Recently a lot of research is being done for find antidiabetic medicine which has no side effects. This study aimed to investigate the antidiabetic and antiobesity effects of Supungsunki-hwan partitioned prescriptions on obese type 2 diabetes mouse. Methods : Type 2 diabetes mellitus and obesity were induced by Surwit's high fat, high sucrose diet for 8 weeks. Mice were divided into 3 groups of ND (normal diet, n=10) HFD (high fat and high sucrose diet, n=10) and SPP (high fat and high sucrose diet with Supungsunki-hwan partitioned prescriptions, n=10) groups. Body weights were measured every week. After 7 weeks, fasting blood sugar and oral glucose tolerance tests were conducted. After 8 weeks, blood samples of all mice were taken from their heart and analyzed biochemically. At the same time, epididymal fat pad and liver weights were measured. Histological size of white adipocyte were measured as well. Results : Compared with a HFD group, body weight, fructosamine, epididymal fat pad weight and white adipocyte size decreased. High-density lipoprotein cholesterol levels increased in the SPP group. Conclusions : These results suggest that SPP has antidiabetic and antiobesity effects in high fat, high sucrose diet induced obese mice.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.479-487
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• 2012

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as a food material for food processing. In this study, the quality characteristics and antioxidant activities of chocolate to which mulberry pomace has been added were evaluated. Freeze-dried mulberry pomace was added to white chocolate at the level of 0, 0.5, 1.5 or 2.5%, and then the white chocolate ganache was put between two layers of dark chocolate. The moisture content and sweetness were not significantly different among treatments, but reducing sugar content was increased, according to the amount of mulberry pomace powder. The Hunter color L(lightness) and b(yellowness) values decreased, according to the mulberry pomace powder amount, whereas the a(redness) increased. The hardness increased according to the mulberry pomace powder amount. Total phenol and flavonoid contents increased, according to the mulberry pomace powder amount. Antioxidant activities(DPPH and hydroxyl radical scavenging activities) also increased, according to the mulberry pomace powder amount. The result of the sensory intensity test revealed that the scores of color, mulberry taste, hardness and chewiness were the highest in the 2.5% mulberry pomace powder added chocolate. Sensory preference test results showed that chocolate added with 1.5% mulberry pomace powder had the highest scores in color, flavor, taste, texture and overall preference. It is suggested that chocolate to which mulberry pomace powder has been added may be a functional chocolate, with high antioxidant activity.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.72-85
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• 2015

This study was conducted to examine the quality characteristics of radish pickle added with different amounts of white wine (0, 3.75, 7.24, 10.48, and 13.50%), stored for 0, 1, 2, 3, and 4 weeks. The sugar content of the pickle solution decreased significantly(p<0.001) as the concentration of white wine increased, and decreased significantly(p<0.001) as the period of storage lengthened. The pH value of the pickle solution increased significantly(p<0.001) as the concentration levels of white wine rose. And a period storage decreased significantly(p<0.001) during the period of storage from week 0 to week 4 [makes no sense; recommend deletion]. The L-value of the solution increased significantly(p<0.001) with increasing concentrations of white wine, while the a-value and b-value both decreased. In addition, the L-value of radish pickle decreased significantly(p<0.001) as white wine concentrations increased, while the a-value and b-value increased. The hardness of the radish pickle increased significantly(p<0.001) when white wine concentrations were increased after 1 week. Hardness decreased significantly(p<0.001) during the period of storage. According to the results of sensory tests, appearance, taste, and overall preference were higher in the 30% additional sample[I can't find what this refers to]. These results are expected to be useful in producing radish pickle of optimal quality and to contribute to the development of various foods and the advancement of the food industry.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.542-549
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• 1999

The hydrothermal extracts were produced from fish head and their functional properties were investigated. The extracts exhibited an antioxidative effect and synergistic effect with $\alpha$-tocopherol by measuring peroxide values. The $5\%$ solution showed more antioxidative effect than $1\%$ solution. The extracts showed cryopropective effect, but the effect was less than sucrose. The solubility of the extracts was over $70\%$ in the all range of pH, and its lowest solubility was shown in pH 3.0. The extracts exhibited an emulsifying activity less than sugar ester (EAI=34.72) and little higher than or similiar to egg white (EAI= 14.69). The extracts showed a relatively high foam activity. The osmolality of the hydrothermal extracts at $1.0\%$ concentration were 23$\~$31 mOsmole which were much lower than 317 mOsmole at $1\%$ NaCl.

• Parasites, Hosts and Diseases
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• v.52 no.2
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• pp.131-135
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• 2014

Acanthamoeba cysts are resistant to unfavorable physiological conditions and various disinfectants. Acanthamoeba cysts have 2 walls containing various sugar moieties, and in particular, one third of the inner wall is composed of cellulose. In this study, it has been shown that down-regulation of cellulose synthase by small interfering RNA (siRNA) significantly inhibits the formation of mature Acanthamoeba castellanii cysts. Calcofluor white staining and transmission electron microscopy revealed that siRNA transfected amoeba failed to form an inner wall during encystation and thus are likely to be more vulnerable. In addition, the expression of xylose isomerase, which is involved in cyst wall formation, was not altered in cellulose synthase down-regulated amoeba, indicating that cellulose synthase is a crucial factor for inner wall formation by Acanthamoeba during encystation.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.120.1-120
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• 2003

White rot on Allium species recently had a high incidence as increased cultivating areas of tropical garlic types in Korea. Two types of Sclerotium have been known as causal agents producing different size and shapes of sclerotia in infested fields. We developed a new method for isolation of two types of sclerotia from infested field soils that can be used for ecological study of sclerotium spp. and establishment of control strategy. Soil samples collected from heavily infested fields were evenly mixed and placed on a automatic sieve shaker connected with tap water. After 10 min. of shaking, residues on 0.5mm and 0.25mm sieve were separately collected and suspended with 70％ sugar solution, which method floats sclerotia in aqueous layer. Then, floated fraction was carefully separated and mixed with a same volume of 1％ sodium hypochlorite solution to differentiate with organic materials. This method provides direct count of sclerotia under dissecting microscopy.