• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1158-1165
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• 1997

This study was designed to investigate the changes in microflora and enzyme activities of traditional kochujang during aging, which was prepared with a meju fermented for various periods of time. The number of bacteria was highest in all samples after 30 days of fermentation at $20^{\circ}C$, while that of mold in kochujang prepared with a 40-day- or 60-day-fermented meju was highest at 15th day of aging when yeast appeared. The activities of carbohydrases and proteases were highest in kochujang prepared with a 40-day-fermented meju followed by a 60-day-fermented meju. These results suggest that kochujang prepared with a meju aged for 40 days had the highest quality in terms of physicochemical, microbiological and enzyme activities of kochujang during fermentation.

• Journal of Life Science
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• v.25 no.4
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• pp.397-405
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• 2015

S-allylcysteine (SAC) is a water-soluble organosulfur compound abundant in the aged garlic extract and has been drawing attention as a diet-derived alternative agent not only for the effects of anti-oxidation and anti-inflammation but also for the prevention and treatment of various types of cancer. However, there is no report about the anticancer effects of SAC on cervical cancer cells. The aim of this study was to analyze the inhibitory effects of SAC on cell proliferation of cervical cancer cell line, HeLa and to examine its effects on the apoptosis and cell cycle as the cellular mechanisms of anti-proliferation. For this, we examined effects of different concentrations of SAC on cell proliferation according to treatment periods. Treatment with SAC not only induced morphological changes but also resulted in the reduction of cell viability and the inhibition of concentration- and time-dependant cell proliferation of HeLa. Furthermore, SAC also induced fragmentation of DNA in both DNA fragmentation and TUNEL assays, and induced cell cycle arrest at the G₂/M phase in cell cycle analysis. These results suggest that SAC inhibits proliferation of HeLa at least in part through the induction of apoptosis and the cell cycle arrest.

• Journal of Life Science
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• v.17 no.11
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• pp.1464-1471
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• 2007

Diabetes mellitus is a chronic metabolic disorder, leading to many complications including cognitive deficit. Regular exercise has often been recommended as a therapeutic maneuver to the diabetic patients for the prevention of secondary complications. In the present study, the effects of treadmill exercise on memory and brain-derived neurotrophic factor (BDNF) in the hippocampus of streptozotocin (STZ)-induced diabetic rats were investigated. Male SD rats, aged 6 weeks, were randomly assigned to the following three groups: control group(n=8), STZ-induced diabetic group(n=8), and STZ-induced diabetes and exercise group(n=8). Diabetes was induced by a single injection of STZ (50 mg/kg body weight). Treadmill running was conducted with duration and frequency of 30 minutes and 5 times per week, respectively, for 8 weeks. Memories were tested in the Morris water maze. Western blotting was performed to detect BDNF expression in the hippocampus. In this study, we found that compared to the control group, the STZ-induced diabetes group had a significantly impaired cognitive performance along with suppressed BDNF expression in the hippocampus and the exercise group had a higher cognitive function in diabetic rats. Therefore, the current findings of the study show that a treadmill running exercise can improve diabetes-induced impairment of cognitive function. And the improved cognitive function appears to be related to an alleviation in diabetes-induced BDNF expression in hippocampus.

• Journal of Life Science
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• v.21 no.1
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• pp.9-14
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• 2011

Perceived exertion involves detection and interpretation of sensations arising from the body during physical exercise. Physiological variables such as heart rate and oxygen consumption positively correlate with ratings of perceived exertion (RPE). It is unknown whether the accuracy of predicting exercise intensity from RPE differs between men and women. Therefore, it was examined whether men or women could predict relative exercise intensity, determined by oxygen consumption, more accurately from RPE. Ten male and ten female young adult subjects aged 25.1${\pm}$3.52 yr volunteered to participate. RPE were determined by the Borg 15-category scale, and a standard Bruce treadmill protocol was used to perform graded exercise testing. There was no significant difference in slope means between males and females (p=0.501). No significant difference was observed when plotting rates of perceived exertion (RPE) vs. percentage of $VO_2$ max. The relative maximal oxygen consumptions ($VO_{2max,\;}_{rel}$) were 52.36${\pm}$7.35 ml/kg/min for males and 41.44${\pm}$6.71 ml/kg/min for females, respectively and there was a significantly high difference between the two groups in the relative $VO_{2max}$, as well as figures of 4.05${\pm}$0.36 l/min for males and 2.53${\pm}$0.39 l/min for females in the absolute $VO_{2max}$ in this study. There were no significant differences in slope, y-intercept, and standard error of estimate (SEE) between males and females. No significant difference with RPE according to exercise intensity was found between males and females. However, RPE was a useful predictor of exercise intensity in independent genders.

• Journal of Life Science
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• v.21 no.1
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• pp.74-80
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• 2011

This study was carried out to investigate the effects of the addition of red wine on the quality characteristics and free amino acid content of seasoned pork meat. Seasoned pork meat was prepared using three variation: pork meat containing 25% water (T0), pork meat containing a combination of 20% water and 5% red wine (T1), pork meat containing a combination of 15% water and 10% red wine (T2), and pork meat containing a combination of 10% water and 15% red wine (T3). There were no significant differences in moisture, crude protein, crude fat, crude ash, a* value, rheological properties, pH, VBN content, saturated fatty acid or unsaturated fatty acid among T0, T1, T2 and T3. The L* and b* value of seasoned pork meat was higher in T2 and T3 than in T0 and T1 (p<0.05). The TBARS value was highest in T0 (p<0.05). The free amino acid content was higher in T2 and T3 than in T0 (p<0.05).

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.83-94
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• 1989

A secondary survey was conducted of 503 customers, to investigate eating out behaviours at five fast food restaurants of Youido apartment compound in Seoul, in April of 1988. The results are summarized as follows: The majority, 84% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. In contrast to the previous survey of 1986, in which no elderly customers were found, a small number of elderly customers were observed in this study. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent: 'convenient', 'allows for companionship', 'the pleasant place to eat', 'dining equipment and tableware are hygienic', 'to be able to stay as long as I want', and 'foods rapidly served'. Only 24.2% of the customers purchased the fast foods for a full meal, 38.3% purchased the foods for snacking, and others purchased ice cream only or drink only. The majority of the customers ate the purchased foods at the fast food restaurants. However, a limited number of female customers preferred to take the packed fast foods to their homes. Taste preference was a major factor in food selection from available menu items, among the younger customers; whereas customers over 30 years old were concerned with nutritive balance. Fried chicken, pizza, rolled rice with laver, ice cream, and juice were high on the list of liked foods; in contrast, lower preference was for fish burger, doughnut, spaghetti, Chajang noodles and chili beans. The survey discovered that the preference for fried chicken, pizza, and salad had increased compared to the previous survey of 1986. Preference by food nationality was highest for Korean food, then Western food, Chinese food, and Japanese food, in that order. Customers offered suggestions for better fast food service, such as lowering the price; greater variety in the menu; developing fast foods from the traditional Korean foods; and increasing the proportion of vegetables and fruits on the fast food menu. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malt drink and persimmon punch, as well as mungbean pan cakes and sweet- spicy rice noodles (docbokki), as fast foods.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.151-162
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• 2014

This study conducted a survey to analyze awareness, preferences, and the current state of consuming environmentally friendly organic food while eating-out in 435 adults aged 20 and above in Daegu, Korea. Most subjects (95%) showed awareness of environmentally friendly organic food, and 88.5% of subjects answered environmentally friendly organic food is 'needed'. The percentage of eating out for families was 58.9%, and 49.0% of subjects said they eat out one to three times per month on average. In addition, subjects preferred a price range between 10,000 and 20,000 won per person when eating out, and they mostly favored Korean restaurants when ordering environmentally friendly organic food. Analysis of awareness of environmentally friendly organic food showed that among 'health' factors, 'environmental' factors, 'social' factors, and 'dietary essential' factors, 'health' factors showed the highest percentage for awareness. A survey on preferred foods by gender showed that both genders preferred vegetables the most. The results show that subjects in their 20s and 30s favored vegetables and fruits while subjects in their 40s preferred vegetables and grain animal products. Analysis of preferred types of environmentally friendly organic foods showed that men preferred polished rice while women preferred brown rice. Subjects in their 20s and 30s preferred strawberries, whereas those in their 40s preferred cherry tomatoes and those in their 50s and above favored tomatoes (p<0.001). Among root and tuber crops (63.4%), sweet potato was the most preferred. Among fruits, subjects preferred apples while among special crops, they most preferred oyster mushrooms; both genders preferred Korean beef. The most preferred livestock product of subjects in their 20s was pork, whereas subjects in their 30s preferred Korean beef. Subjects in their 40s preferred Korean beef and pork in the same proportions, whereas subjects in their 50s and above favored eggs the most.

• Journal of Preventive Medicine and Public Health
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• v.37 no.3
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• pp.253-259
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• 2004

Objectives : To investigate the prevalence of hepatitis B and C virus infections and determine the associated risk factors among young adults in Busan, Korea, which is known to have a high incidence of liver cancer. Methods : The study population consisted of volunteer participants in a health survey during 2002, which included 1,350 students (515 males and 835 females) aged between 16 and 24 years, from three different schools in Busan. The participating students were asked to fill in a self-administered questionnaire which included lifestyle habits and risk factors of hepatitis. Sera obtained from the participants were studied for HBsAg, anti-HBs, and Anti-HCV by enzyme immunoassay (EIA) method and for liver function tests. Results : Among the study subjects (N=1,350), the seropositivities of HBsAg 7.9%(95% CI=7.8-8.0), 7.6%(95% CI=7.6-7.7) in male and 8.1%(95% CI=8.0-8.2) in female. And the seropositivity of Anti-HBs was 69.7%(95% CI=69.0-70.4), 70.5%(95% CI=69.8-71.2) in male and 69.2%(95% CI=68.5-69.9) in female. The seropositivity of Anti-HCV was 0.4%, 0.2% in male and 0.5% in female. The seropositivity for HBsAg in the subjects not having a hepatitis B vaccination history was twice(95% CI=1.0-4.4) that of those that did. Also, the seropositivity for HBsAg in subjects having experienced sexual intercourse was 1.7 times (95% CI=0.9-3.0) that of the subjects who had not. Conclusions : The present study confirmed the high prevalence of HBsAg seropositivity and sexual transmission of HBV among adolescents and young adults may occur. Further studies to evaluate the relationship between HBV vaccination and sexual transmission are required for the young population in Korea.

• The Korean Journal of Physiology
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• v.30 no.1
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• pp.43-51
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• 1996

This study was aimed to elucidate the changes in heart rate variability during treadmill exercise at various speeds and grades by spectral analysis. Thirty-three untrained male college students aged $20{\sim}26\;yr $were employed to exercise on a treadmill using 4 speeds (4.02, 5.47, 6.76 and 8.05 km/h) and 6 grades (0, 4, 8, 12, 16 and 20%). A fixed speed was selected for each session with the grade increased every 3 min. The electrocardiogram, respiration and the stepping activity were continuously recorded through an A/D converter system on the computer disk. Power spectra of heart rate variability (RRV) were obtained by use of a fast Fourier transform algorithm. The frequency domain was divided into 3 bands: $VLF\;(0{\sim}0.04\;Hz),\;LF\;(0.04 {\sim}0.15\;Hz)\;and\;HF\;(0.15{\sim}1.00\;Hz).$ Heart rate was $74.4{\pm}2.1\;beats/min$ at rest and showed a steady increase during treadmill exercise with increasing speed and grade up to $196.7{\pm}5.0\;beats/min.$ Total power of HRV was $35.0{\pm}6.7\;(beats/min)^{2}$ at rest and progressively decreased during exercise down to $1.9{\pm}0.3\;(beats/min)^{2}.$ The %VLF power of HRV was $34.5{\pm}3.7\; %$ at rest and showed no significant change during exercise except for a decrease observed at the highest intensity of exercise. The %LF power was $44.1{\pm}3.0\;%$ at rest and showed a progressive decrease down to $4.5{\pm}1.0\;%$ during those stages of exercise where heart rate was over 135 beats/min. The %HF power was $21.4{\pm}2.9\;%$ at rest and showed a progressive increase up to $87.1{\pm}6.7\;%$ during higher intensity exercise where heart rate was over 165 beats/min. Peak frequency of HF band was $0.200{\pm}0.018\;Hz$ at rest and was shifted to higher frequencies up to $0.909{\pm}0.048\;Hz$ at heart rates greater than 135 beats/min. Respiratory frequency was $18.0{\pm}1.5$ breaths/min at rest and significantly increased during exercise up to $53.0{\pm}3.7$ breaths/min. Stride frequency during treadmill exercise showed an increasing tendency with increasing speed from $55.6{\pm}0.9$ steps/min at 4.02 km/h to $81.2{\pm}0.6$ at 8.05 km/h. It was concluded that total power of HRV decreased progressively with increasing exercise intensity due to the withdrawal of parasympathetic activity. At higher exercise intensity, % LF power decreased and %HF power increased with its peak frequency shifted to higher values in a progressive mode with increasing speed and grade, reflecting a readjustment in the cardiovascular system and the increased respiration and its rate, respectively.

• Journal of radiological science and technology
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• v.32 no.4
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• pp.411-418
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• 2009

To evaluate the bone mineral density (BMD) and biochemical markers. We evaluated the BMD of femoral neck and lumbar spines of 998(male 568, female 430) persons who took a regular health screening in Woosuk University Hospital from September 2007 to March 2008 by dual energy bone mineral densitometry. Results of BMD are different in terms of biochemical markers. Especially aged people showed osteoporotic change progressively. Degree of osteoporosis increases with age. A steep decrease of BMD can be found in postmenopausal women who have low level of female hormone. More persistent effort is needed to find out the factors that can reduce BMD values for prevention of problems by osteoporosis. In essence, research on factors related to other biochemical markers must be studied continuously.