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This study was performed to evaluate the effect of different freezing conditions and storage periods on physicochemical and microbial characteristics of garlic. Garlics were washed, dried, sliced to 0.3 cm then packed in LDPE+LLDPE film bags. They were treated with still-air freezing at -20°C (SAF20), -40°C (SAF40) and immersed-liquid freezing at -40°C (ILF40). Frozen garlics were stored under frozen storage conditions for 7 months at -20°C and quality characteristics were measured monthly during the frozen storage. Freezing rate of garlic was the fastest in ILF 40 (10 min), SAF40 (40 min) and SAF20 (1,600 min) sequentially. In ILF40, drip loss, cutting force, total aerobic bacteria count and pH were the lowest, whereas pyruvic acid and allicin content were the highest (p

The purpose of this study was to investigate the properties of tteok prepared from white (Samkwang) and brownrice (Heugseol, Heugjinju). The moisture and crude protein contents of rice were 14.89~17.15% and 4.79~6.81%, respectively. The crude lipid and crude ash contents of rice were 0.48~2.66% and 0.39~1.60%, respectively. The water binding capacity of Heugjinju (141.97%) was higher than those of other rice flours. As the soaking time increased, water absorption ability was in the order of Samkwang > Heugseol > Heugjinju. Using a rapid visco analyser (RVA), the initial pasting temperature of Heugseol was the highest, and the peak viscosities of Heugseol were higher than those of other rice flours. The quality characteristics of Tteokbokki tteok were assessed after its preparation by adding different amounts of Heugseol and Heugjinju (0, 5, 10, and 20%, w/w) content. The textural properties (hardness), of Heugseol and Heugseol measured using a texture analyzer, were greater than those of the control. Sensory preference tests revealed that 10% Heugseol and, 10% Heugjinju had the highest scores in appearance, color, and overall acceptability. The sensory test results revealed that Tteokbokki tteok prepared by addition of 10% added brown rice was the best.

The purpose of this study was to investigate the chemical composition of the freeze-dried stems and fruit of the cactus Cheonnyuncho. The analysis showed that powdered stems have the highest fat content (1.91%) and the powdered fruits have he highest protein content (2.62%). The K content of the fruits higher than that of the stems, while the Ca, Mg, Na and P contents of the stems were higher than those of the fruits. Both the stems and fruits powders contained high levels of the amino acids glutamic acid and aspartic acid. The free sugars such as sucrose, fructose, and glucose were detected in both the stems and fruits. The 75% ethanol (EtOH) extract showed a relatively high antioxidative activity compared to those of the water and 75% methanol (MeOH) extracts. Furthermore, the 75% EtOH extract of the stem powder exhibited a total polyphenol content of 3.60 g/100 g, and a total flavonoid content of 2.00 g/100 g. The antioxidant activities of the stem and fruit powder extracts, measured in DPPH radical scavenging experiments, were higher than that of the control group.

The purpose of this study was to perform a functional components analysis and investigate the physical properties of powders made from the stems or fruit of freeze-dried Cheonnyuncho cactus (Opuntia humifusa). The functional components analysis showed that the stem and fruit powders han vitamin C levels of 42.14 mg and 105.21 mg, respectively. The stems powder contained more lutein than the fruit powder. The fruit powder contained more vitamin C than the stem powder. The SDF (soluble dietary fiber) and IDF (insoluble dietary fiber) in the stem powder were 45.24% and 22.15%, respectively, which were higher then the values for the fruit powder. The stem and fruit powders contained 19.30 mg/g and 25.10 mg/g of crude saponin, respectively. The pH of the stem and fruit powders was 5.34 and 5.07, respectively, both indicating low acidity. The L, a and b values of the stem powder color were 78.28, –3.71, and 19.19, respectively. The L, a and b values of the fruit powder color were 55.56, 24.84, and –3.18, respectively. The stems powder had a higher bulk density, water holding capacity, and swelling power than those of the fruit powder, but water-retaining capacity of the stem powder was lower than that of the fruit powder. In addition, the stems powder had a higher viscous material content and water uptake compared to the fruit powder. Based on the above results, we determined that Cheonnyuncho (Opuntia humifusa) powder had potentially useful functional components and physical properties.

This study was performed to investigate the effect of drying temperature on the quality characteristics and antioxidant activity of blueberry. Blueberries were dried at different times and temperatures, including A (40°C, 72 hr), B (40°C, 48 h and 50°C, 24 hr), C (50°C, 72 hr), and D (60°C, 72 hr). The yield and pH ranges of blueberry were determined to be 17.73~31.17% and 3.20~3.25, respectively. The yield rate of A treatments, soluble solid of D treatments, was the highest. The yield rate and soluble content was the highest in the treatment of A and D, respectively. The moisture content and water activity were significantly decreased with the increase in drying temperature (p

For the production of pumpkin paste with respect to heating conditions, we steamed the pumpkin for roughly 15 min, heated it wi th high pressure treatment for 0 min (A), 10 min (B), 20 min (C), 40 min (D), and subsequently investigated the quality characteristics. Generally a significant difference was observed between the pumpkin paste treated with and without high-pressure heat. The values of water content, crude protein and crude fiber of the high-pressure heat-treated groups B, C, D were decreased compared with untreated group A. The soluble fiber in experimental group B sweet-pumpkin paste treated with high-pressure heat for 20 min was higher th an the control, and the highest value at 2.02. Experimental group D sweet-pumpkin paste treated with high-pressure heat for 40 min was found to have a decreased soluble fiber content relative to the control. The L value for the color of the group A untreated control sweet-pumpkin paste (no high-pressure heating) decreased as the time increased from 10 min to 40 min, with L values of 50.33, 49.46, and 48.06, respectively. The b value for the color of the sweet-pumpkin paste also decreased, showing a significant difference. Taking into account all the results, we chose experimental group B in order to prepare sweet-pumpkin latte. We used 0.2% gum (xanthan gum, locust bean gum, guar gum) as a stabilizer. Sweet-pumpkin latte with xanthan and locust bean gum has a suspension stability eff ect that lasts 90 min. The L and b values of sweet-pumpkin latte with gums increase and a value decrease compared with the control. In t erms of the overall acceptance of the sweet-pumpkin latte, the experimental group with xanthan gum scored the best.Key words: sweet-pumpkin, paste, sweet-pumpkin latte

Reduction of the retrogradation of Injeolmi (IM) during storage for 3 days at 4 °C due to the addition of 0.8 % (w/w) wheat flour was analyzed. The optimum reaction temperature for the hydrolytic enzyme activity of α-amylase in the wheat flour was 30 °C for gelatinized waxy rice. Activity sharply increased until 7 h and then leveled off. The amylose content of IM remained almost constant, while that of wheat flour-added Injeolmi (WFIM) increased by 24 % during storage. Average amylopectin chain lengths of the starches in IM and WFIM increased from 27.91 to 30.36 and from 29.57 to 57.98, respectively, during storage. In the X-ray diffraction pattern, IM starch showed the characteristic peak located at 17°, while no distinct diffraction peak was observed for WFIM starch after storage. Enthalpy changes (ΔH) indicated by differential scanning calorimetry of IM and WFIM were 1.1060 and 0.6159 J/g, respectively. The hardness of IM significantly increased from 149.27 to 2202.52 g f during storage while that of WFIM increased only from 112.14 to 128.08 g f which was 5.82 % compared to that of IM.

"The objective of this study was to develop quantitative microbial exposure assessment models for Bacillus cereus in packaged rice cakes (PRC). Probability distribution for growth of B. cereus in PRC was estimated and effects of thermal processing and acidification on extending the shelf-life of PRC were quantitatively assessed. Heat penetration curves at cold point for retort process and pasteurization were successfully predicted using heat transfer simulation model (RMSE < 0.77 ºC). The retort process showed a better sterilization effect than the pasteurization process, but degraded the quality of rice cakes such as color, shape, and texture. The final contamination level in PRC of slab shape package (> 6.63 log CFU/g at 95% level) was lower than that in randomly packed sample (> 7.77 log CFU/g at 95% level) because the cold point in the slab shape package was closer to the surface. Acidification significantly inhibited the growth of B. cereus and also affected the inactivation of B. cereus. A combination of acidification and low temperature pasteurization extended the shelf-life of PRC, while minimizing quality degradation of products (< 0.43 log CFU/g at 95% level)."

To date, the quality and safety of frozen bokbunja have not been clearly assessed. To produce high-quality frozen bokbunja, the optimal freeze-thaw conditions need to be explored. The most popular cultivar (Rubus occidentalis) in Korea was selected for this study. To determine the changes in the quality of frozen R. occidentalis berries, different freezing temperatures were used. The berries were frozen at −20, −45, and −70oC immediately after harvest. The drip ratio, hardness, pH, sugar content, color, and anthocyanidin content of the frozen and thawed samples were analyzed. The drip ratio, sugar content, and hardness of the berries correlated significantly with the freezing temperatures. The color and pH of the berries were not significantly affected by the freezing conditions. Frozen leaks between cells reduced significantly with decreasing temperatures. The freeze-thawing process significantly reduced the total aerobic bacteria and inhibited the growth of yeast/mold in the berries to about 2 log scales.

The retrogradation retardation effects in Garaetteok, after storage for 28 days at 4C, by the addition of the wheat flour into the steamed rice powder on a 0.8% (w/w) basis at different temperatures were analyzed. In the X-ray diffraction pattern, the control and 95°C treatment showed mixed Band V-type patterns. The peaks were sharp with their size having increased after storage, whereas the 55 and 75C treatments showed a single peak throughout the storage period. In addition, enthalpy changes (∆E) measured by differential scanning calorimeter (DSC) thermograms of Garaetteok were minimized with the 55C treatment. Concurrently, the blue values in the starch increased during storage. The optimum temperature of the wheat flour, based on the textural hardness and chewiness of Garaetteok, was found to be 55C after storage.

This study focused on the mechanisms of retrogradation-retardation technology for applications in garaetteok (steamed and extruded cylinder-shaped rice cake) production. Based on the comparison of conventional and retrogradation-retardation methods, the addition of raw wheat flour was selected as a key process. The rheological properties of gelatinized rice starch pastes after treatment with raw or autoclaved wheat flour and Novamyl L were investigated. Among them, raw wheat flour and Novamyl L resulted in significantly lowered the elastic modulus. The textural properties of garaetteok treated with raw or autoclaved wheat flour were examined by texture profile analysis (TPA) during storage for 3 days at 4°C. The hardness of garaetteok made with raw wheat flour was maintained for up to three days. In contrast, autoclaved wheat flour did not affect elastic modulus or hardness. As a result, raw wheat flour effectively retards starch retrogradation through starch hydrolysis induced by amylase in wheat flour.

This study was performed to analyze the degree in the reduction of retrogradation in Garaetteok during 3 days at 4C with the addition of 0.8% wheat flour. The water holding capacity of the control (CO) and Garaetteok with 0.8% wheat flour added (TR) after storage for 3 days was 45.8% and 76.0% respectively compared with that in the initial storage stage. The water solubility of TR showed higher values than that of CO throughout the storage period, and the difference between CO and TR increased as the storage period increased. For the X-ray diffraction (XRD) pattern, CO showed an A-type pattern and the peak was sharp with the peak size increasing as the storage period increased, whereas TR showed a single peak throughout the storage period. Enthalpy changes (∆E) by differential scanning calorimeter (DSC) of CO and TR after storage for 3 days were 851.8 and 16.1 J/kg respectively with hardness of 96.3 and 4.0 N respectively, which were significantly different at the 0.1% level.

This study is to examine nutrients in the persimmon peel develop processed products and analyze their quality properties. The persimmon peel powder was rich in nutrients with 4.35% of moisture, 3.01% of protein, 1.02% of lipid, 2.02% of ash and 5.7 °Brix of Sugar concentration as well as 82.5 mg% of total carotenoid. As far as quality properties of Sulgidduk were concerned when the 5% addition persimmon peel resulted in the highest level of watery content and the more colors were added the lower the L value became and the higher a and b values. As the result of measurements using a texture analyzer, hardness, adhesiveness, cohesiveness, springiness and chewiness property decreased flexibility increased. The sensory test results revealed that the 3% added persimmon peel Sulgidduk was the best.

Garaedduk made with various levels of buckwheat flour (0, 15, 30, and 45%) for rice flour was prepared using retrogradation-retardation technology and their physical and sensory properties were investigated. The moisture content of garaedduk decreased and the color differences increased as the ratio of buckwheat flour to rice flour increased. During storage at 4 o C, the hardness values of garaedduk made with 15 and 30% buckwheat flour were maintained for up to three days. Immediately after manufacture, garaedduk made with higher levels of buckwheat flour had reduced overall acceptability. However, there was no significant difference in the overall acceptability of garaedduk made with 0 and 15% of buckwheat flour after storage. Therefore, buckwheat flour can replace rice flour with retrogradation-retardation technology to inhibit the starch retrogradation of garaedduk, which maintained its overall quality at a buckwheat flour level of 15%.

The present study was conducted to supply more scientific information for standardization of preparation method of Gyungdan and to determine the standard for manufacturing procedure adapted with mechanically impacting technology (MIT) for mass production. The optimum preparation condition for non-waxy Gyungdan adapted with MIT was 35% of water, 0.5% of wheat flour (w/w of soaked rice), and mechanically impacting for 10 min at 450 rpm. In the present study, standardization of manufacturing procedure for merchandizing of Gyungdan was established with width, weight, and height. Average of Gyungdan adapted with MIT at 90 rpm (stuffing speed) and 46.58 Herz (cutting speed) is 18.3 g of weight, 28.4 mm of height, and 32.4 mm of width. Hardness, as a main parameter of texture profile, of Gyungdan was maintained lower than 100 g up to 3 days at the storage of 20℃ and up to 70 days at the storage of -20℃. And, it was performed to develop rice cake as meal-replacement adapted with MIT and sub-ingredients such as strawberry, pumpkin, and mugwort. Gyungdan prepared under controlling manufacturing condition of MIT was supplemented with 0-1.6% of sub-ingredients, respectively. In sensory tests, the best substitute ratios of strawberry, pumpkin, and mugwort were 1.6%, 0.8%, and 1.6%, respectively. With the results above, not-harden Gyungdan supplemented with sub-ingredients and various stuffs can be expected to application for wheat-substitute meal-replacement.Key words : mechanically impacting technology, Gyungdan, standardization, non-waxy rice, meal replacement

This study was carried out to investigate commercialization of Kimchi made of cabbage (Brassica oleracea var. capitata L.) using pre-fermentation conditions. The pre-fermentation conditions were 0, 18, 24, and 28 h at 20℃, and then the samples were stored at 10℃ to assess changes in quality characteristics. A comparison of the quality characteristics during storage showed that PF24 (pre-fermented cabbage Kimchi during 24 h at 20℃) and PF28 (pre-fermented cabbage Kimchi during 28 h at 20℃) had pH 4.47 and pH 4.23 on the second day of storage, respectively. It was possible to shorten the fermentation time to less than that of PF0 (not pre-fermented cabbage Kimchi at 20℃), by approximately 3 days. Total acidity was 0.26 to 0.29% immediately after making the Kimchi. However, PF0, PF18 (pre-fermented cabbage Kimchi during 18 h at 20℃), PF24 and PF28 became well-fermented when they were stored for 8∼14 days, 3∼10 days or 2∼3 days. The number of lactic acid bacteria increased with the passage of time in all treatment groups regardless of fermentation conditions. However, the longer pre-fermentation time became, the faster the number of lactic acid bacteria increased. Most samples showed similar results late in the storage period; 7.2∼7.4 log CFU/mL. PF0 had the greatest volume change 2.1 times increase late in the storage period. The sensory evaluation showed significant differences for flavor, taste, and overall acceptability after a partial storage period. PF28 stored for 2∼3 days showed excellent flavor, and PF24 and PF28 stored for 2∼3 days showed the highest scores of 6.27 to 6.67. The PF24 and PF28 treated samples were appropriate for commercializing small packed cabbage Kimchi and for alleviating the expansion problem of the packing material. However, because mass commercial production requires a large number of samples to be used at once, the results should be assessed for industrial product development in the future.Key words : cabbage (Brassica oleracea var. capitata L.), Kimchi, pre-fermentation

Quality changes of pre-processed garlic, peeled and chopped, were analyzed during storage at or for 30 days and at for 3 days only for chopped garlic. As storage time increased, Hunter L values decreased and a, b values increased, indicating browning regardless of the pre-process type and storage temperature. Decay and sprouting rates of peeled garlic during storage at significantly increased while those of peeled garlic were maintained during storage at . Weight loss of peeled garlic during storage was greater at than at . Hardness of peeled garlic rapidly decreased by half from 1.04 kg to 0.58 kg by freezing, and it did not significantly change during the storage period. Viable numbers of total aerobic bacteria of peeled and chopped garlic did not significantly change during the storage period at but were reduced at . Total aerobic bacterial count of chopped garlic stored at slightly increased during the storage period. Pyruvic acid content of chopped garlic was almost 2.5 times higher than that of peeled garlic at the initial stage (463.87 and 190.52 , respectively). As storage time increased, pyruvic acid content of peeled garlic increased while that of chopped garlic decreased. These results indicate that pre-process type and storage temperature affected the quality changes of garlic during storage.

This study was conducted to compare the preference and satisfaction for Korean traditional foods (Jeonju Bibimbap, Daetongbap, Jeonbokjuk, Jorangiddockguk, Hobakbumbuk, Darkgalbee, Eonyang Bulgogi, Moyackgwa, Insam Jeonggwa, Maejackgwa) in foreigners and Koreans. In this study, 27 foreign and 31 Korean university students were surveyed. Statistical analysis and Mann-Whitney U test were performed using the SPSS statistical package (17.0). The major findings were as follows: 1) Foreigners had higher experience of eating Darkgalbee (84.6%), Jeonju Bibimbap (80.8%), Daetongbap (53.8%), and Jeonbokjuk (53.8%) among Korean traditional foods, whereas their eating experience of Insam Jeonggwa (3.8%), Maejackgwa (11.5%), Moyackgwa (15.4%) and Jorangiddockguk (23.1%) was lower. 2) Foreigners and Koreans both liked sweet taste, but disliked sour taste, bitter taste, garlic flavor, sesame flavor, and soy sauce flavor among the sensory characteristics of Korean traditional foods. 3) Foreigners scored their overall satisfaction of Korean traditional foods in the order of Jeonju Bibimbap (), Eonyang Bulgogi (), Daetongbap (), Darkgalbee (), and Jeonbokjuk (), whereas Koreans rated higher scores for Eonyang Bulgogi (), Darkgalbee (), Jeonju Bibimbap (), Jeonbokjuk (), and Moyackgwa ().

In this study, the chemical characteristics of Aralia continentalis Kitagawa (AcK) leaf-kimchi prepared using different seasonings were examined during storage. In the analysis, no visible changes in the degree of total vitamin C, reducing sugar and total chloro phyll in the AcK Leaf-kimchi preserved products were observed over the storage period, and showed a relatively high retention rate was reported. Among the chemicals in the AcK Leaf-kimchi preserved products, dietary fiber decreased with the storage p eriod, the soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) decreased, and the total dietary fiber(TDF) remained unchanged (5.27 ～5.56%). Total chlorophyll decreased after the 1 st month, increased after the 3rd month and then decreased again. The total soluble solid content increased throughout the stora ge period.Key words : Aralia continentalis Kitagawa, leaf Kimchi, chemical, storage I. 서 론 1) 땅두릅 (Aralia continentalis Kitagawa)

In this study, cabbage (Brassica oleracea var. capitata) Kimchi was made packed into four kinds of packaging materials , PET vessel, PP tray, OPP/AL/PE film and Nylon/PE/LLDP film, and the effects of these packaging materials on Kimchi quality characteristics, s uch as lactic acid bacteria counts, salinity, sugar contents, pH, total acidi ty, electron donating ability were examine as well as their eff ects on the sensory qualities after storage at a temperature of 4 ℃. The pH change ranged from pH 6.24 to 6.43 shortly after manuf acture, and did not significantly change until 7 days of storage. However, it began to decrease rapidly after 14 days. On the 35th day of storage, the acidity was 0.79% in the PET vessel and 0.83% in OPP/AL/PE. Therefore, the PET vessel and OPP/AL/PE were considered appropriate packaging materials for Kimchi storage. The salinity did not change signi ficantly during the storage period, and the sugar content gener ally increased in the four kinds of packaging materials, but decreasing after the 7th day of storage. After 14 days of storage, the Kimchi st ored in the OPP/AL/PE film showed the highest lactic acid bacteria counts. Although the electron donating ability was the highest after proper time for fermentation, it decreased in all the packaging materials after the proper time for fermentation. However, the OPP/AL/PE film had an antioxidant potential of up to 93.18%. In the sensory evaluation, fermented Kimchi was found to be superior unfermented Kimchi . In addition, the Kimchi stored in the OPP/AL/PE film for 14 days s howed the high score of 6.70 and 6.60 in overall preference. Th erefore, the results of this study provide basic knowledge on the fermentati on level and packaging material's condition for commercializati on of small packed cabbage Kimchi. Henceforth, industrialization must inclu de a variety of studies under these conditions to increase the merchantability.Key words : Cabbage, kimchi, packaging, quality changes, storage

The present study was performed to expand the application of mechanically impacting technology reported in our previous studies. Several parameters were analyzed to research Korean indigenous pigmented rice. The proximate composition of Korean indigenous rice was the following; 12.0-13.4% moisture, 74.1-77.3% carbohydrate, 6.8-8.7% crude protein, 1.68-3.25% crude lipid, 0.78-1.38% crude ash, with a 6.6-7.07 pH value. The phenolic compound content of red rice was twice that of black rice. Moreover, antioxidative activity was estimated by DPPH radical-scavenging activity (IC50 = 0.15-1.04 mg/mL). Anthocyanin and chlorophyll in each pigmented rice type were detected by spectrophotometer. Garaedduk samples were prepared with non-waxy rice, salt, 24% water, and/or 15% indigenous pigmented rice(red, green and black, w/w of total swelling non-waxy rice) and adapted with or without mechanically impacting technology. Hardness, as a main texture profile parameter of Garaedduk was maintained up to 3 days under storage at 20°C. The results suggest that Korean indigenous pigmented rice can be applied for functional Garaedduk adapted with mechanically impacting technology.Key words : mechanically impacting technology, indigenous pigmented rice, red rice, green rice

The effects of retrograded rice on body weight gain, gut functions, and hypolipidemic actions in rats were examined. When the retrograded rice was produced by repetitive heating and cooling cycles, it contained significantly higher amounts of resistant starch (13.9 ± 0.98%) than is found in common rice (9.1 ± 1.02%) (P < 0.05). Sprague-Dawley rats were fed either common rice powder or retrograded rice powder, and mean body weight gain was significantly lower in the retrograded rice group (P < 0.05). The liver weight of the retrograded rice group (14.5 ± 0.5 g) was significantly lower than that of the common rice group (17.1 ± 0.3 g, P < 0.05). However, the weights of other organs, such as the kidney, spleen, thymus, and epididymal fat pad were not significantly affected by rice feeding. Intestinal transit time tended to be lower in rats fed retrograded rice when compared to rats fed the common rice, but the difference was not significant. The retrograded rice diet significantly increased stool output when compared to that in the common rice powder diet (P < 0.05), whereas fecal moisture content (%) was significantly higher in the retrograded rice group (23.3 ± 1.2) than that in the common rice group (19.1 ± 1.2) (P < 0.05). The retrograded rice group had significantly lower plasma cholesterol (P < 0.05), liver cholesterol (P < 0.05), and triacylglycerol contents in adipose tissue (P < 0.05) when compared to those in the common rice group. In conclusion, retrograded rice had higher resistant starch levels compared with those of common rice powder, and it lowered body weight gain and improved lipid profiles and gut function in rats.

This study was performed to evaluate the physiological and sensory properties of breads with different ratios of persimmon peel. Moisture activation of the bread loaf decreased as storage period increased with a smaller range of decrease in the persimmon peel added group. The amount of weight increased, and volume fell to some degree. Adding persimmon peel increased the RVA temperature, whereas maximum decreased. The color change during storage was due to the addition of control and 4% in group a values except there was no significant difference. As the result of measurements using a texture analyzer, hardness, springiness, cohesiveness, gumminess, and chewiness properties decreased. The sensory test results revealed that the 4% and 6% added persimmon peel bread was the best.Key words : persimmon, persimmon peel, bread, sensory evaluation I. 서 론 1) 감 (Diospyros kaki) 은 포도당 , 과당 등의 당질과 비타민 A 와 C 가 풍부한 알칼리성 식품으로 펙틴 , 카로티노이드가 함유되어 있다 . 감은 사과 , 포도 등과 더불어 우리나라 3 대 과실 중에 하나로 장의 수축과 장내분비액의 분비를 촉진하고 지혈작용 및 기침을 멎게 하는 등의 효능을 가져 전통적으

Skin aging is related to genetic and environmental factors (e.g ., gene mutation and UV radiation re- spectively). To develop a new anti-wrinkle cosmetic or function al food by using Korean rice wine cake, we examined the effects of Korean rice wine cake, a brewery byp roduct, on antioxidant effect, collagen synthesis and expression of MMP-1. Interestingly, we found that Korean rice wine cake has the ability to promote scavenging activity of DPPH radical. We also found that the cell proliferation and synthesis of collagen in HS27 cells was increased by Korean rice wine cake in a concentration-dependent manner. However, elastase inhibitory activity was not changed. In addit ion, the expression of MMP-1 was in- hibited by Korean rice wine cake in a concentration-dependent m anner. All these results suggest that Korean rice wine cake can be effectively used for the prevention of wrinkles in human skin.

To prevent the deterioration of jujube wine quality due to commercial heating process for sterilization, hydrostatic pressure (500 MPa, 5 min) or freezing (frozen at for 3 days, followed by thawing at room temperature for 4 hr) treatment was applied. Their microbial count, physicochemical property and sensory quality were investigated in comparison to heat-treated jujube wine (, 10 min) and commercial wine. Pressure-treated and commercial jujube wine were completely sterilized and heat-treated wine was decreased to . Hydrostatic pressure and freezing, and heat treatment had no influence on chemical compositions such as pH, acidity, amino acidity, reducing sugar and ethanol content, but significantly induced the changes of instrumental color. While sensory quality of heat-treated jujube wine was significantly deteriorated, reducing sour and burning taste, that of pressure and freezing-treated jujube wine was maintained fresh without decrease in sour and burning taste.

The gradual loss of telomeric DNA can contribute to replicative senescence and thus, having longer telomeric DNA is generally considered to provide a longer lifespan. Maintenance and stabilization of telomeric DNA is assisted by binding of multiple DNA-binding proteins, including those involved in double strand break (DSB) repair. We reasoned that declining DSB repair capacity and increased telomere shortening in aged individuals may be associated with decreased expression of DSB repair proteins capable of telomere binding. Our data presented here show that among the DSB repair proteins tested, only the expression of Ku70 and Mre11 showed statistically significant age-dependent changes in human lymphocytes. Furthermore, we found that expressions of Ku70 and Mre11 are statistically correlated, which indicate that the function of Ku70 and Mre11 may be related. All the other DSB repair proteins tested, Sir2, TRF1 and Ku80, did not show any significant differences upon aging. In line with these data, people who live in the regional community (longevity group), which was found to have statistically longer average life span than the rest area, shows higher level of Ku70 expression than those living in the neighboring control community. Taken together, our data show, for the first time, that Ku70 and Mre11 may represent new biomarkers for aging and further suggest that maintenance of higher expression of Ku70 and Mre11 may be responsible for keeping longer life span observed in the longevity group.

In Korea, the water dropwort (MINARY) is a one of the multi frequency vegetable. This study performed to investigate the effects of ethanol Extracts from MINARY (EM) of pro-inflammatory effects on obesity-related inflammation in Raw 264 Macrophages and anti-adipogenic activity using 3T3-L1 adipocytes. EM significantly suppresses the LPS-induced production of pro-inflammatory factors such as MCP-1, TNFa and NO in stimulated RAW 264 Macrophages. To investigate the effects of EM on adipocyte differentiation, at 3 days post-confluence, 3T3 preadipocytes were induced to differentiate using differentiation medium /insulin medium with EM. EM significantly inhibits lipid accumulation in 3T3 adipocytes by Oil red O-staining. These Results suggest that EM is a valuable medical and food component for improving the inflammatory changes in obesity condition and modulation of metabolic syndrome. This Research was supported by National Academy of Agricultural Science of Korea Grant (PJ009469) * Corresponding authorGrant...