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Sample records for traditional korean soy

  1. Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation.

    Science.gov (United States)

    Song, Young-Ran; Jeong, Do-Youn; Baik, Sang-Ho

    2015-09-01

    Flavor development in soy sauce is significantly related to the diversity of yeast species. Due to its unique fermentation with meju, the process of making Korean soy sauce gives rise to a specific yeast community and, therefore, flavor profile; however, no detailed analysis of the identifying these structure has been performed. Changes in yeast community structure during Korean soy sauce fermentation were examined using both culture-dependent and culture-independent methods with simultaneous analysis of the changes in volatile compounds by GC-MS analysis. During fermentation, Candida, Pichia, and Rhodotorula sp. were the dominant species, whereas Debaryomyces, Torulaspora, and Zygosaccharomyces sp. were detected only at the early stage. In addition, Cryptococcus, Microbotryum, Tetrapisispora, and Wickerhamomyces were detected as minor strains. Among the 62 compounds identified in this study, alcohols, ketones, and pyrazines were present as the major groups during the initial stages, whereas the abundance of acids with aldehydes increased as the fermentation progressed. Finally, the impacts of 10 different yeast strains found to participate in fermentation on the formation of volatile compounds were evaluated under soy-based conditions. It was revealed that specific species produced different profiles of volatile compounds, some of which were significant flavor contributors, especially volatile alcohols, aldehydes, esters, and ketones. © 2015 Institute of Food Technologists®

  2. Antihypertensive effect of Ganjang (traditional Korean soy sauce) on Sprague-Dawley Rats.

    Science.gov (United States)

    Mun, Eun-Gyung; Sohn, Hee-Sook; Kim, Mi-Sun; Cha, Youn-Soo

    2017-10-01

    Although Korean fermented foods contain large amounts of salt, which is known to exacerbate health problems, these foods still have beneficial effects such as anti-hypertension, anti-cancer, and anti-colitis properties. We hypothesized that ganjang may have different effects on blood pressure compared to same concentrations of salt. Sprague-Dawley rats were divided into control (CT), NaCl (NC), and ganjang (GJ) groups and orally administered with 8% NaCl concentration for 9 weeks. The systolic blood pressure (SBP), serum chemistry, Na + and K + concentrations and renal gene expressions were measured. The SBP was significantly increased in the NC group compared to the GJ and CT groups. In addition, the Na + concentration in urine was higher in the GJ and NC groups than the CT group, but the urine volume was increased in the GJ group compared to the other groups. The serum renin levels were decreased in the GJ group compared to the CT group, while the serum aldosterone level was decreased in the GJ group relative to the NC group. The mRNA expression of the renin, angiotensin II type I receptor, and mineralocorticoid receptor were significantly lower in the GJ group compared to other groups. Furthermore, GJ group showed the lowest levels of genes for Na + transporter in kidney cortex such as Na + /K + ATPaseα1 (NKAα1), Na + /H + exchanger 3 (NHE3), Na + /HCO 3 - co-exchanger (NBC), and carbonic anhydrases II (CAII). The decreased SBP in the GJ could be due to decreased renin and aldosterone levels in serum and increased urinary volume and excretion of Na + with its transporter gene alteration. Therefore, ganjang may have antihypertensive effect despite its high contents of salt.

  3. Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce.

    Science.gov (United States)

    Jung, Ji Young; Chun, Byung Hee; Jeon, Che Ok

    2015-12-01

    Ganjang, a Korean traditional fermented soy sauce, is prepared by soaking doenjang-meju (fermented soybeans) in approximately 20% (w/v) solar salt solution. The metabolites and bacterial communities during ganjang fermentation were simultaneously investigated to gain a better understanding of the roles of the microbial population. The bacterial community analysis based on denaturing gradient gel electrophoresis of 16S rRNA gene sequences showed that initially, the genus Cobetia was predominant (0 to 10 d), followed by Bacillus (5 to 74 d), and eventually, Chromohalobacter became predominant until the end of the fermentation process (74 to 374 d). Metabolite analysis using (1)H-NMR showed that carbon compounds, such as fructose, galactose, glucose, and glycerol, probably released from doenjang-meju, increased rapidly during the early fermentation period (0 to 42 d). After removal of doenjang-meju from the ganjang solution (42 d), the initial carbon compounds remained nearly constant without the increase of fermentation products. At this point, Bacillus species, which probably originated from doenjang-meju, were predominant, suggesting that Bacillus is not mainly responsible for ganjang fermentation. Fermentation products including acetate, lactate, α-aminobutyrate, γ-aminobutyrate, and putrescine increased quickly with the rapid decrease of the initial carbon compounds, while Chromohalobacter, probably derived from the solar salts, was predominant. Multivariate redundancy analysis indicated that the Chromohalobacter population was closely correlated with the production of the organic acids and putrescine during the ganjang fermentation. These results may suggest that Chromohalobacter is a causing agent responsible for the production of organic acids and putrescine during ganjang fermentation and that the solar salts, not doenjang-meju, is an important microbial source for ganjang fermentation. © 2015 Institute of Food Technologists®

  4. Enhancement of preservation characteristics of Meju, an intermediate material for Korean legume-based fermented soy sauce, Kanjang, by irradiation

    International Nuclear Information System (INIS)

    Kim, D.-H.; Jo, Cheorun; Yook, H.-S.; Park, B.-J.; Byun, M.-W.

    2002-01-01

    Meju, an intermediate product for making Korean traditional soy sauce, Kanjang, was prepared and irradiated at 0, 5, 10 and 20 kGy and then stored at 25 deg. C for 12 months (mo). Mould and Lactobacillus spp. were nearly eliminated by gamma irradiation with a dose of 5-10 kGy, and the Bacillus spp. was decreased by 4 decimal reduction with a dose of 10 kGy. Changes of protease activity, NH 3 -nitrogen, NH 2 -nitrogen, pH and color in the gamma-irradiated Meju were stable compared to non-irradiated control. Sensory evaluation after 12-mo storage showed that soy sauce made from the Meju irradiated with 10 and 20 kGy was acceptable and scored as same as the freshly made one. Therefore, it was considered that the Meju can be stored up to 12 mo by treating with gamma irradiation without any adverse quality change to make soy sauce

  5. Soy

    Science.gov (United States)

    ... eating soy beans for almost 5000 years. The soybean is high in protein. The quality of protein from soy equals that ... are at the top of the list. Soy protein isolate (added to many soy ... and soybean burgers) Soy flour Whole soybeans Tempeh Tofu Soy ...

  6. Effect of Limited Hydrolysis on Traditional Soy Protein Concentrate

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    Mirjana B. Pesic

    2006-09-01

    Full Text Available The influence of limited proteolysis of soy protein concentrate on proteinextractability, the composition of the extractable proteins, their emulsifying properties andsome nutritional properties were investigated. Traditional concentrate (alcohol leachedconcentrate was hydrolyzed using trypsin and pepsin as hydrolytic agents. Significantdifferences in extractable protein composition between traditional concentrate and theirhydrolysates were observed by polyacrylamide gel electrophoresis (PAGE and by SDSPAGE.All hydrolysates showed better extractability than the original protein concentrate,whereas significantly better emulsifying properties were noticed at modified concentratesobtained by trypsin induced hydrolysis. These improved properties are the result of twosimultaneous processes, dissociation and degradation of insoluble alcohol-induced proteinaggregates. Enzyme induced hydrolysis had no influence on trypsin-inibitor activity, andsignificantly reduced phytic acid content.

  7. Soy food intake behavior by socio-demographic characteristics of Korean housewives.

    Science.gov (United States)

    Lee, Min-June; Park, Ok-Jin

    2008-01-01

    In this study, the soy food intake behaviors including perception and intake frequency of soybean foods by sociodemographic variables were analyzed in housewives. The perception of housewives for soy foods showed that soybean paste, soybean curd, and Dambuk were high in the descending order for nutritional quality and health promotion effect, and soybean paste received the highest score in taste and flavor. Soybean sprouts received the highest evaluation score in the economic aspect. In the aspect of safe food, soybean paste received the highest evaluation score, as mush as a traditional food. The analysis of perception by sociodemographic variables showed that soybean curd, Dambuk, and soybean sprouts had higher perceptions as education level increased, and soy milk had higher perceptions in subjects with younger age and with employment. In the intake frequency, more than 50% of the subjects had soybean curd, soybean sprouts, and soybean paste more than once a week. The analysis for correlation between the intake frequency of soy foods and the degree of perception showed that taste and flavor had high correlation with the intake frequency of soy foods except soybean sprouts. The intake frequency of soybean paste, Dambuk, and soy milk had positive correlations to familiarity and that of soy milk had positive correlations to nutrition and health perception, and those of soybeam paste, soybean sprouts, and soy milk had positive correlations to safe food perception. From the above results, housewives in Korea had very high perceptions to nutritional quality and health promotion effect of soy foods and the degree of perception and accompanied intake frequency had significant differences by age, education level, and economic level among sociodemographic variables.

  8. Korean traditional fermented fish products: jeotgal

    Directory of Open Access Journals (Sweden)

    Ok Kyung Koo

    2016-06-01

    Full Text Available Jeotgal (醢 is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬. The history was proved by research from historical literature and antique architecture. Jeotgal was developed along with jang (豆醬, fish jang (魚醬, meat jang (肉醬 as a part of jang (醬 up to the Chosun Dynasty and it was always offered during the ancestral rites or ceremonies. According to antique documents written by women, jeotgal had been used as seasonings or condiments that were popular especially for women rather than as food served for ancestral rites. In Southeast Asia and other countries, jeotgal uses varieties of fish and seafoods to provide rich and varied flavors, and thanks to the next generation sequencing technology, we can identify microorganisms that are involved in the fermentation process. Major microorganisms in jeotgal are Bacillus, Brevibacterium, Micrococcus, Pediococcus, Pseudomonas, Lactobacillus, Leuconostoc, and Halobacterium. Recently, much research on various health function of jeotgal has been conducted, reflecting increasing interest in the safety and the functionality of jeotgal. Many reports on functionalities of jeotgal such as supplying essential amino acids, and having antioxidant and antitumorgenic have been published recently. Because of the diverse flavor, types, and their function, jeotgal is expected to continue to develop as an important seasoning in the world sauce market.

  9. Korean kimchi: promoting healthy meals through cultural tradition

    OpenAIRE

    Nobuko Hongu; Angela S. Kim; Asuka Suzuki; Hope Wilson; Karen C. Tsui; Sunmin Park

    2017-01-01

    Background: Kimchi, a spicy traditional Korean side dish, is made with a variety of fermented vegetables, such as Napa cabbage (baechu), hot red pepper, garlic, ginger, and other spices. Throughout generations for thousands of years, kimchi has been served daily at virtually all meals in Korean households. It gives the flavors of garlic, ginger, scallions, and chili. Kimchi is an ingredient with many culinary benefits as it is commonly added to soups, noodles, and rice dishes. In addition to ...

  10. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).

    Science.gov (United States)

    Hong, J H; Yoon, E K; Chung, S J; Chung, L; Cha, S M; O'Mahony, M; Vickers, Z; Kim, K O

    2011-01-01

    Bulgogi (Korean traditional barbecued beef) is the most well-known Korean food to foreigners. There are, however, few studies on its sensory characteristics and consumer acceptability. This study was performed to identify the sensory attributes of Bulgogi samples prepared with different formulation and to compare the consumer acceptability in Korea and the United States. Bulgogi samples were prepared with varying levels of sugar and soy sauce with/without garlic or sesame oil. Descriptive analysis was conducted by 8 trained panelists. In consumer tests, 42 consumers in Seoul, Korea, 53 consumers in Davis (Calif., U.S.A.), and 39 consumers in St. Paul (Minn., U.S.A.) participated. Higher levels of sugar and soy sauce (SSS) significantly increased sweetness, saltiness, MSG taste, and soy sauce odor/flavor compared to the control made with the standard formula (CON). Elimination of sesame oil (ESO) significantly decreased sesame oil odor/flavor and oiliness, but increased green onion flavor. Elimination of garlic (EGC) significantly increased grilled beef odor/flavor, sesame oil odor/flavor, and oiliness, but decreased intensities of all the other attributes except bitterness. The consumers in Korea and the United States rated their overall liking for all samples similarly, preferring SSS to CON, EGC, and ESO. However Korean consumers seemed to detect the differences caused by formulation changes better than the U.S. consumers and these perceived differences seemed to impact the hedonic and the just-about-right ratings. Increase in soy sauce and sugar increased both Korean and the U.S. consumers' acceptability of Bulgogi, whereas eliminating garlic did not influence the consumer acceptability despite of its significant impact on sensory attributes. The food industry is increasingly interested in ethnic foods that satisfy sophisticated appetite of today's consumers. Korean cuisine is recently gaining popularity and perceived as "adventurous and spicy

  11. Korean traditional fermented soybean products: Jang

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    Donghwa Shin

    2015-03-01

    Fermented products are going beyond the boundaries of their use as mere side dishes, and are seeing significant increases in their use as a functional food. Kanjang (fermented soy sauce, Doenjang (fermented soybean paste, and Gochujang (fermented red pepper paste are the most well-known fermented products in Korea. These products occupy an important place in people's daily lives as seasonings and are used in many side dishes. It has been proven through clinical studies that these products have many health benefits, such as their ability to fight cancer and diabetes, and to prevent obesity and constipation.

  12. Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions

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    Jong-Dae Park

    2011-11-01

    Full Text Available This study was conducted to evaluate the effects of germinating soybeans under dark and light conditions on the quality characteristics of Korean soy sauce made with germinated soybeans. The germination rate of soybeans germinated under dark conditions (GSD was higher than that of soybeans germinated under light conditions (GSL, whereas the lengths of sprouts and relative weights of GSL did not differ from those of GSD. The L, a, b, and ΔT values of GSL were significantly lower than GSD. The color of GSD remained yellow, while GSL changed to a green color due to photosynthesis by chlorophyll. The total amino acid contents in soy sauce fermented with soybeans germinated under dark conditions (SSGD and soy sauce fermented with soybeans germinated under light conditions (SSGL were lower than in soy sauce fermented with non-germinated soybeans (SNGS. The levels of isoflavone content in SSGD and SSGL were significantly increased compared to the SNGS. In conclusion, the germination of soybeans under dark and light conditions is not only an increasing organoleptic preference, but also has implications for the health benefits of Korean soy sauce.

  13. Comparative study of quality characteristics of Korean soy sauce made with soybeans germinated under dark and light conditions.

    Science.gov (United States)

    Choi, Ung-Kyu; Jeong, Yeon-Shin; Kwon, O-Jun; Park, Jong-Dae; Kim, Young-Chan

    2011-01-01

    This study was conducted to evaluate the effects of germinating soybeans under dark and light conditions on the quality characteristics of Korean soy sauce made with germinated soybeans. The germination rate of soybeans germinated under dark conditions (GSD) was higher than that of soybeans germinated under light conditions (GSL), whereas the lengths of sprouts and relative weights of GSL did not differ from those of GSD. The L, a, b, and ΔT values of GSL were significantly lower than GSD. The color of GSD remained yellow, while GSL changed to a green color due to photosynthesis by chlorophyll. The total amino acid contents in soy sauce fermented with soybeans germinated under dark conditions (SSGD) and soy sauce fermented with soybeans germinated under light conditions (SSGL) were lower than in soy sauce fermented with non-germinated soybeans (SNGS). The levels of isoflavone content in SSGD and SSGL were significantly increased compared to the SNGS. In conclusion, the germination of soybeans under dark and light conditions is not only an increasing organoleptic preference, but also has implications for the health benefits of Korean soy sauce.

  14. Jegi-Chagi: A Traditional Korean Physical Education Activity

    Science.gov (United States)

    Cho, Kibum; Kim, Minhyun; Lee, Heesu

    2017-01-01

    Physical education programs should provide a wide range of physical activities. However, several limitations, such as insufficient space and equipment, make it challenging to incorporate variety into the curriculum. Jegi-chagi, a traditional Korean physical activity, has been proven to be a cost-effective, safe and healthy activity for students.…

  15. Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions

    OpenAIRE

    Choi, Ung-Kyu; Jeong, Yeon-Shin; Kwon, O-Jun; Park, Jong-Dae; Kim, Young-Chan

    2011-01-01

    This study was conducted to evaluate the effects of germinating soybeans under dark and light conditions on the quality characteristics of Korean soy sauce made with germinated soybeans. The germination rate of soybeans germinated under dark conditions (GSD) was higher than that of soybeans germinated under light conditions (GSL), whereas the lengths of sprouts and relative weights of GSL did not differ from those of GSD. The L, a, b, and ?T values of GSL were significantly lower than GSD. Th...

  16. Effect of gamma irradiation on Korean traditional multicolored paintwork

    International Nuclear Information System (INIS)

    Yoon, Minchul; Kim, Dae-Woon; Choi, Jong-il; Chung, Yong-Jae; Kang, Dai-Ill; Hoon Kim, Gwang; Son, Kwang-Tae; Park, Hae-Jun; Lee, Ju-Woon

    2015-01-01

    Gamma irradiation can destroy fungi and insects involved in the bio-deterioration of organic cultural heritages. However, this irradiation procedure can alter optical and structural properties of historical pigments used in wooden cultural heritage paintings. The crystal structure and color centers of these paintings must be maintained after application of the irradiation procedure. In this study, we investigated the effects of gamma irradiation on Korean traditional multicolored paintwork (Dancheong) for the preservation of wooden cultural heritages. The main pigments in Korean traditional wooden cultural heritages, Sukganju (Hematite; Fe 2 O 3 ), Jangdan (Minium; Pb 3 O 4 ), Whangyun (Crocoite; PbCrO 4 ), and Jidang (Rutile; TiO 2 ), were irradiated by gamma radiation at doses of 1, 5, and 20 kGy. After irradiation, changes in Commision Internationale d’Eclairage (CIE) color values (L*, a*, b*) were measured using the color difference meter, and their structural changes were analyzed using X-ray diffraction (XRD) analysis. The slightly change in less than 1 dE* unit by gamma irradiation was observed, and structural changes in the Dancheong were stable after exposure to 20 kGy gamma irradiation. In addition, gamma irradiation could be applied to painted wooden cultural properties from the Korean Temple. Based on the color values, gamma irradiation of 20 kGy did not affect the Dancheong and stability was maintained for five months. In addition, the fungicidal and insecticidal effect by less than 5 kGy gamma irradiation was conformed. Therefore, the optical and structural properties of Dancheong were maintained after gamma irradiation, which suggested that gamma irradiation can be used for the preservation of wooden cultural heritages painted with Dancheong. - Highlights: • Effects of gamma irradiation on the Dancheong were evaluated. • We confirmed that optical and structural properties of Dancheong were maintained. • Irradiation can contribute the

  17. The Needs and Priorities for Government Grants for Traditional Korean Medicine: Comparing the Public and Traditional Korean Medicine Doctors

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    Min Kyung Hyun

    2016-01-01

    Full Text Available This study was conducted to compare the need for research and development (R&D of Traditional Korean Medicine (TKM perceived by the public and Traditional Korean Medicine doctor (KMD in. Survey data from 2462 people and KMD were utilized for this study. Overall, 25.10% of the public and 90.91% of KMD answered that government grants for TKM R&D were “extremely necessary.” The majority of respondents reported that grants were needed “for the advancement of science and technology in TKM” (public, 46.28%; KMD, 34.08%. Research regarding herbal medicine was the top priority of TKM R&D in both groups. However, “research facilities and training for researchers (27.85%” was a close second priority of the public, but not KMD. Moreover, the public believed that safety from adverse effects and toxicity was a more important area of R&D in each discipline, but KMD did not find these to be important. The public and KMD generally agreed on the need for government grants for TKM R&D, but the public was more interested in safety than KMD. Therefore, government policy decision makers must consider opinions of both the public and KMD when planning government grants.

  18. Traditional Korean East Asian Medicines and Herbal Formulations for Cognitive Impairment

    OpenAIRE

    Hemant Kumar; Soo-Yeol Song; Sandeep Vasant More; Seong-Mook Kang; Byung-Wook Kim; In-Su Kim; Dong-Kug Choi

    2013-01-01

    Hanbang, the Traditional Korean Medicine (TKM), is an inseparable component of Korean culture both within the country, and further afield. Korean traditional herbs have been used medicinally to treat sickness and injury for thousands of years. Oriental medicine reflects our ancestor’s wisdom and experience, and as the elderly population in Korea is rapidly increasing, so is the importance of their health problems. The proportion of the population who are over 65 years of age is expected to in...

  19. A Modern Clinical Approach of the Traditional Korean Saam Acupuncture

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    Manyong Park

    2015-01-01

    Full Text Available Saam acupuncture is one of the original therapeutic modalities representing traditional Korean medicine. It was originally described in a manuscript that is estimated to be published at some point between 1644 and 1742, in the middle of the Cho Sun dynasty, by a Korean Buddhist monk whose name is unknown. The principle of combining five shu points is based on the theory of Nan-jing. The treatment and diagnosis concepts in Saam acupuncture were mainly influenced by Dongeuibogam and Chimgoogyeong-heombang. The basic characteristic of combining five shu points in Saam acupuncture is the selection of the tonification and sedation points along the self-meridian and other meridians based on creation and governor relationships. Saam acupuncture clinical studies have mainly focused on musculoskeletal pain and autonomic nervous system regulation. From a neurophysiological perspective, Saam acupuncture, which involves five shu points as the main treatment aspect, has the advantage of increasing parasympathetic nerve activation and adjusting the balance of the autonomic nervous system. Inserting a needle into the skin layer while considering the respiratory phase and stimulating the needle gently and lightly could maximize the effect of Saam acupuncture. The specific Saam acupuncture prescribed should be identified on the basis of the neurobiological perspective.

  20. Korean kimchi: promoting healthy meals through cultural tradition

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    Nobuko Hongu

    2017-09-01

    Conclusion: The availability and many varieties of kimchi exist in the US. Despite new trends and changes in the US, kimchi continues to be a significant important staple in many Korean and non-Korean families in the US.

  1. Soy food intake behavior by socio-demographic characteristics of Korean housewives

    OpenAIRE

    Lee, Min-June; Park, Ok-Jin

    2008-01-01

    In this study, the soy food intake behaviors including perception and intake frequency of soybean foods by sociodemographic variables were analyzed in housewives. The perception of housewives for soy foods showed that soybean paste, soybean curd, and Dambuk were high in the descending order for nutritional quality and health promotion effect, and soybean paste received the highest score in taste and flavor. Soybean sprouts received the highest evaluation score in the economic aspect. In the a...

  2. The evaluation of metabolizable energy in traditional Korean food for protein sources

    OpenAIRE

    Eunmi Kim; Jinho Choi

    2015-01-01

    Background: The validity of energy data in the composition table of Korean food has been in question due to possible differences in its chemical composition from that of western food. Traditional Korean food involves a diverse range of food ingredients so there has been considerable doubt regarding the accuracy of the energy level derived from chemical analysis and energy conversion factors. Methods: This study was undertaken to determine the metabolizable energy of Korean food by animal t...

  3. Microbial inactivation and shelf life extension of Korean traditional prepared meals by irradiation

    International Nuclear Information System (INIS)

    Jo, C.

    2009-01-01

    The effects of gamma irradiation on microbial inactivation and shelf life extension of Korean traditional prepared meals, including bulgogi and its sauce, marinated beef rib and Kimbab, were investigated. Raw vegetables, fruits and soy sauce used for making bulgogi sauce were highly contaminated and most of them with Bacillus spp. and coliform bacteria at the initial stage. Irradiation at 10 kGy eliminated coliforms in the bulgogi sauce and no growth was found during the 4 weeks of storage at 20 deg. C. The sensory evaluation of bulgogi and its sauce showed that the colour of irradiated samples was better than that of non-irradiated controls or heat treated samples. The total bacteria count and coliform of marinated beef ribs were 5.68 and 3.68 in CFU/g, respectively. The effect of irradiation on the growth of the four test microorganisms inoculated (about 106-107 CFU/g) into the marinated beef ribs were dose dependent (a higher dose produced a greater reduction). All the four pathogens inoculated on marinated beef ribs were eliminated at 4 kGy. The D 10 values of Bacillus cereus, Staphylococcus aureus, Salmonella typhimurium and Escherichia coli on inoculated marinated beef ribs were 0.66 ± 0.01, 0.59 ± 0.05, 0.64 ± 0.02 and 0.54 ± 0.01 kGy, respectively. Of these, E. coli was the most radiation sensitive in the raw marinated beef ribs. The number of the four pathogens inoculated into Kimbab decreased by 2-3 ln CFU/g for every 1 kGy increment and were not detected after 3 kGy. The D 10 values of pathogens inoculated into the Kimbab were in the range 0.31-0.44 kGy. This study indicated that irradiation is effective in ensuring the safety of Korean traditional prepared meals, including bulgogi sauce, bulgogi, marinated beef ribs and Kimbab with acceptable sensory quality. For Kimchijumeokbab, viable cells of the four pathogens inoculated increased slightly after abusive storage condition (20 deg. C), although under commercial condition (4 deg. C), and after 2

  4. Mothers Roles in Traditional and Modern Korean Families: The Consequences for Parental Practices and Adolescent Socialization.

    Science.gov (United States)

    Kim, Hye-On; Hoppe-Graff, Siegfried

    2001-01-01

    Compares mothers' roles in socializing their children in traditional South Korean families with that of mothers' in modern families. While Confusion influence remains strong, significant changes in South Korean culture often create complex, ambiguous, and emotionally unstable relationships between mothers and their adolescent children. Discusses…

  5. Jongka, the traditional Korean family: Exploring jongka food in the context of Korean food categories

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    Chang Hyeon Lee

    2018-03-01

    Full Text Available Background: Jongka food is the implementation of banka food in jongka, where in banka food stems from royal cuisine that has been passed on to yangban (nobleman family. Jongka food is historically passed down, and connects different time periods between generations in the same spatial context of jongka, is a traditional Korean family system, where the eldest sons have kept their family lineage alive through generations dating over 400 years since the mid-Chosun era. Jongka bulcheonwi stems from Korea; however, its Confucian ceremonial culture now only remains in Korea. Methods: This study examines the concept and formation process of jongka, and introduces everyday family food, as well as old cookbooks that contain their recipes. The bulcheonwi ceremony table-setting and ancestral ritual food, as seen in actual jongka sites, are also described. Results: This study has examined 6 types of food in six different jongka houses, passed down through jongbu, were analyzed. Thus, the importance of discovering more jongka food, and recording such findings, is emphasized. Moreover, the bulcheonwi ancestral ritual food table setting through three-dimensional maps and a layout plan from two jongka ispresented. Pyeon (䭏 and jeok (炙, which are parts of ancestral ritual food, and carry different meanings for different families, were introduced, presenting examples from four jongka. Moreover, existing literature was assessed to identify the sources of jeok building principles and theoretical backgrounds. Conclusion: Jongson and jongbu have protected the jongtaek (noble house, and inherited their family’s foods by living by bongjesa (奉祭祀 and jeopbinkaek (接賓客. It is important to continuously discover and record of jongka and ancestral ritual foods used in bulcheonwi. This study aims to allow society to perceive jongka as a unique Korean cultural heritage that all of society protects and shares, instead of regarding them as families with old

  6. The evaluation of metabolizable energy in traditional Korean food for protein sources

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    Eunmi Kim

    2015-12-01

    Conclusion: The various food ingredients involved in the cooking process of traditional Korean food lead to differences between the energy level attained from chemical analysis and from actual animal testing.

  7. Traditional Indian medicine (TIM) and traditional Korean medicine (TKM): aconstitutional-based concept and comparison.

    Science.gov (United States)

    Kang, Young Min; Komakech, Richard; Karigar, Chandrakant Shivappa; Saqib, Asma

    2017-06-01

    Traditional and complementary medicine (T&CM) plays an integral role in providing health care worldwide. It is based on sound fundamental principles and centuries of practices. This study compared traditional Indian medicine (TIM) and traditional Korean medicine (TKM) basing on data obtained from peer reviewed articles, respective government institutional reports and World Health Organization reports. Despite the fact that TIM and TKM have individual qualities that are unique from each other including different histories of origin, they share a lot in common. Apart from Homeopathy in TIM, both systems are hinged on similar principle of body constitutional-based concept and similar disease diagnosis methods of mainly auscultation, palpation, visual inspection, and interrogation. Similarly, the treatment methods of TIM and TKM follow similar patterns involving use of medicinal herbs, moxibustion, acupuncture, cupping, and manual therapy. Both T&CM are majorly practiced in well-established hospitals by T&CM doctors who have undergone an average of 6-7 years of specialized trainings. However, unlike TIM which has less insurance coverage, the popularity of TKM is majorly due to its wide national insurance coverage. These two medical traditions occupy increasingly greater portion of the global market. However, TIM especially Ayurveda has gained more global recognition than TKM although the emergence of Sasang Constitutional Medicine in TKM is beginning to become more popular. This comparative analysis between TIM and TKM may provide vital and insightful contribution towards constitutional-based concept for further development and future studies in T&CM.

  8. Traditional Indian medicine (TIM and traditional Korean medicine (TKM: aconstitutional-based concept and comparison

    Directory of Open Access Journals (Sweden)

    Young Min Kang

    2017-06-01

    Full Text Available Traditional and complementary medicine (T&CM plays an integral role in providing health care worldwide. It is based on sound fundamental principles and centuries of practices. This study compared traditional Indian medicine (TIM and traditional Korean medicine (TKM basing on data obtained from peer reviewed articles, respective government institutional reports and World Health Organization reports. Despite the fact that TIM and TKM have individual qualities that are unique from each other including different histories of origin, they share a lot in common. Apart from Homeopathy in TIM, both systems are hinged on similar principle of body constitutional-based concept and similar disease diagnosis methods of mainly auscultation, palpation, visual inspection, and interrogation. Similarly, the treatment methods of TIM and TKM follow similar patterns involving use of medicinal herbs, moxibustion, acupuncture, cupping, and manual therapy. Both T&CM are majorly practiced in well-established hospitals by T&CM doctors who have undergone an average of 6–7 years of specialized trainings. However, unlike TIM which has less insurance coverage, the popularity of TKM is majorly due to its wide national insurance coverage. These two medical traditions occupy increasingly greater portion of the global market. However, TIM especially Ayurveda has gained more global recognition than TKM although the emergence of Sasang Constitutional Medicine in TKM is beginning to become more popular. This comparative analysis between TIM and TKM may provide vital and insightful contribution towards constitutional-based concept for further development and future studies in T&CM.

  9. Experiences Providing Medical Assistance during the Sewol Ferry Disaster Using Traditional Korean Medicine

    OpenAIRE

    Kyeong Han Kim; Soobin Jang; Ju Ah Lee; Bo-Hyoung Jang; Ho-Yeon Go; Sunju Park; Hee-Guen Jo; Myeong Soo Lee; Seong-Gyu Ko

    2017-01-01

    Background. This study aimed to investigate medical records using traditional Korean medicine (TKM) in Sewol Ferry disaster in 2014 and further explore the possible role of traditional medicine in disaster situation. Methods. After Sewol Ferry accident, 3 on-site tents for TKM assistance by the Association of Korean Medicine (AKOM) in Jindo area were installed. The AKOM mobilized volunteer TKM doctors and assistants and dispatched each on-site tent in three shifts within 24 hours. Anyone coul...

  10. Metagenomic analysis of kimchi, a traditional Korean fermented food.

    Science.gov (United States)

    Jung, Ji Young; Lee, Se Hee; Kim, Jeong Myeong; Park, Moon Su; Bae, Jin-Woo; Hahn, Yoonsoo; Madsen, Eugene L; Jeon, Che Ok

    2011-04-01

    Kimchi, a traditional food in the Korean culture, is made from vegetables by fermentation. In this study, metagenomic approaches were used to monitor changes in bacterial populations, metabolic potential, and overall genetic features of the microbial community during the 29-day fermentation process. Metagenomic DNA was extracted from kimchi samples obtained periodically and was sequenced using a 454 GS FLX Titanium system, which yielded a total of 701,556 reads, with an average read length of 438 bp. Phylogenetic analysis based on 16S rRNA genes from the metagenome indicated that the kimchi microbiome was dominated by members of three genera: Leuconostoc, Lactobacillus, and Weissella. Assignment of metagenomic sequences to SEED categories of the Metagenome Rapid Annotation using Subsystem Technology (MG-RAST) server revealed a genetic profile characteristic of heterotrophic lactic acid fermentation of carbohydrates, which was supported by the detection of mannitol, lactate, acetate, and ethanol as fermentation products. When the metagenomic reads were mapped onto the database of completed genomes, the Leuconostoc mesenteroides subsp. mesenteroides ATCC 8293 and Lactobacillus sakei subsp. sakei 23K genomes were highly represented. These same two genera were confirmed to be important in kimchi fermentation when the majority of kimchi metagenomic sequences showed very high identity to Leuconostoc mesenteroides and Lactobacillus genes. Besides microbial genome sequences, a surprisingly large number of phage DNA sequences were identified from the cellular fractions, possibly indicating that a high proportion of cells were infected by bacteriophages during fermentation. Overall, these results provide insights into the kimchi microbial community and also shed light on fermentation processes carried out broadly by complex microbial communities.

  11. The traditional Korean dietary pattern is associated with decreased risk of metabolic syndrome: findings from the Korean National Health and Nutrition Examination Survey, 1998-2009.

    Science.gov (United States)

    Lee, Kyung Won; Cho, Mi Sook

    2014-01-01

    The traditional Korean diet has several healthy components, including abundant vegetables, fermented foods, a variety of foodstuffs, and a balance of animal and vegetable food intake. Although the traditional Korean diet has many healthy components, few studies have been conducted on the health advantages of the Korean dietary pattern. This study is intended to clarify the relationship between Korean dietary patterns and chronic diseases using the Integrated Korean Dietary Pattern Score (I-KDPS). I-KDPS is an index for measuring Korean dietary patterns based on traditional Korean meals and reflects the complex and multifaceted characteristics of Korean food culture. I-KDPS is composed of seven items to measure the level of balance and adequacy of Korean food consumption, with a maximum score of 60. When I-KDPS was applied to the Korean National Health and Nutrition Examination Survey (1998-2009), a nationwide survey, I-KDPS was closely related to the risk of metabolic syndrome. Even though there were a few differences among the years surveyed, the risk of metabolic syndrome, obesity, hypertension, and hypertriglyceridemia significantly decreased as I-KDPS increased. These results indicate that risk of diseases, including metabolic syndrome, decreases in individuals adhering to traditional Korean dietary patterns in adequate levels and those who eat a balanced diet. The result of this study shows that the traditional Korean table setting, which comprises side dishes, including seasoned vegetables, grilled dishes, and fermented products with cooked rice (bap), soup (guk), and kimchi, contains traits that help prevent metabolic syndrome. I-KDPS coupled with the basic study of the healthfulness of the Korean dietary lifestyle is expected to help establish a foundation for continuous development of health promoting Korean foods and dietary culture.

  12. Conjoint analysis on the purchase intent for traditional fermented soy product (natto) among Japanese housewives.

    Science.gov (United States)

    Kimura, Atsushi; Kuwazawa, Shigetaka; Wada, Yuji; Kyutoku, Yasushi; Okamoto, Masako; Yamaguchi, Yui; Masuda, Tomohiro; Dan, Ippeita

    2011-04-01

    The effect of sensory and extrinsic attributes on consumer intentions to purchase the Japanese traditional fermented soybean product natto was evaluated using conjoint analysis. Six attributes with 2 levels each were chosen and manipulated: price (high compared with low), the country of origin of the soybeans (domestic compared with imported), stickiness (strong compared with moderate), smell (rich compared with moderate), attached seasonings (attached compared with no attached seasonings), and the environmental friendliness of the packaging (high compared with low). A fractional factorial design was applied and 8 hypothetical product labels were produced. A sample of 479 Japanese housewives ranked these product labels based on their purchase intentions. Overall purchase intention was affected by country of origin, attached seasonings, and price; those attributes accounted for 81.0%, while the sensory attributes of the product accounted for 19.0% of purchase intents. In order to estimate market segments for the natto products based on consumer preference, a cluster analysis was performed. It identified 4 segments of consumers: 1 oriented to attached seasonings, another conscious of the price, and the other 2 oriented to origins. The behavioral and demographic characteristics of the respondents had a limited influence on segment membership.   This research was conducted to understand how consumers valuate various sensory and nonsensory product attributes based on their assessment of the overall product in the case of Japanese fermented soy product (natto). The data of this research would be of great importance both in understanding consumer behavior and in designing strategies for product development.

  13. Effect of radiation on disinfection and mechanical properties of Korean traditional paper, Hanji

    International Nuclear Information System (INIS)

    Choi, Jong-il; Chung, Yong Jae; Kang, Dai Ill; Lee, Kyu Shik; Lee, Ju-Woon

    2012-01-01

    Fumigants, including methyl bromide and ethylene oxide, are generally used for the preservation of the Korean cultural heritage, especially paper products like letters and books. However, the use of fumigants is banned because of their harmful effects on humans and the environment. Gamma irradiation is being considered as an alternative for the sterilization of insects and fungi in organic products. Therefore, the purpose of this study was to investigate the sterilization effects of radiation and its effect on the mechanical properties of the Korean traditional paper—Hanji. Treatment doses of 9 kGy and 8 kGy of gamma irradiation inactivated 5 log units of Aspergillus niger and Bacillus cereus spores inoculated on Hanji, respectively. The gamma irradiations up to an absorbed dose of 50 kGy resulted in no significant changes in the tensile strength, bursting strength, and appearance of Hanji. These results confirmed that radiation treatment disinfects the Korean traditional paper efficiently without changing its properties and that this treatment could be used to prevent the damage of Korean ancient archives by molds and fungi. - Highlights: ► Radiation sensitivity of mold was tested on Korean traditional paper, Hanji. ► Mechanical properties of Hanji were measured to investigate the effect of irradiation. ► This result is useful to conserve the Korean cultural heritages made by Hanji with the radiation technology.

  14. Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi[Bulgogi; Traditional meat products; Irradiation; Safety; Quality

    Energy Technology Data Exchange (ETDEWEB)

    Jo, C.; Kim, D.H.; Shin, M.G.; Kang, I.J.; Byun, M.W. E-mail: mwbyun@kaeri.re.kr

    2003-12-01

    Gamma-irradiated sauce of bulogogi, Korean traditional meat products, was compared with heat-pasteurized one to enhance its safety, quality, and commercial availability. The sauce is usually sold in refrigerated state with 2-7 days of self-life or heat-sterilized and sold in room temperature for a year. Raw vegetables, fruits and soy sauce for sauce making were highly contaminated by thermophillic microorganisms (totally 2.13x10{sup 6} CFU/g) and coliform bacteria (totally 5.90x10{sup 4} CFU/g) at the initial stage. Heat treatment (100 deg. C for 30 min) was effective to control coliform and microbes counted from Salmonella-Shigella selective agar in the sauce but not on thermophillic microorganisms, resulting in a rapid spoilage after 2 weeks at 20 deg. C. Gamma irradiation reduced the level of thermophillic microorganisms and the spoilage was prevented during storage for 4 weeks at 20 deg. C. Protease activity of the sauce was significantly reduced by heat treatment while was not changed by irradiation at 2.5, 5.0, and 10 kGy. Sensory evaluation showed that the irradiation was better in color than nonirradiated control or heat-treated sample. Results indicate that low dose irradiation (2.5-5.0 kGy) is effective to ensure safety of bulgogi sauce with acceptable sensory quality.

  15. Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce.

    Science.gov (United States)

    Yang, Yang; Deng, Yue; Jin, Yulan; Liu, Yanxi; Xia, Baixue; Sun, Qun

    2017-08-01

    Soy sauce produced by long-term natural fermentation is a traditional specialty in Asia, with a reputation for superior quality and rich flavour. In this study, both culture-dependent and culture-independent approaches were used to investigate the microbial diversity and community dynamics during an extremely long-term (up to 4 years) natural fermentation of Xianshi Soy Sauce, a national intangible cultural heritage. Genera of Bacillus, Aspergillus and Cladosporium were detected by both methods above. The relative abundance of the genera Bacillus and Weissella was significantly higher in the late stage than in the early one, while the genera Klebsiella and Shimwellia were opposite (P fermentation time, while there was a fair homogeneousness among samples of the same year, especially during the late fermentation stage. The clustering analysis tended to separate the fermented mashes of the 4th year from the earlier stages, suggesting the necessity of the long fermentation period for developing distinctive microbiota and characteristic quality-related compounds. This is the first report to explore the temporal changes in microbial dynamics over a period of 4 years in traditional fermentation of soy sauce, and this work illustrated the importance of isolation of appropriate strains to be used as starter cultures in brewing processes. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  16. Evolution of Proteolytic Tasty Components During Preparation of Douchiba, a Traditional Chinese Soy-Fermented Appetizer

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    Xiaolin Ding

    2007-01-01

    Full Text Available Douchiba, a traditional Chinese soy-fermented appetizer, has been abundantly produced and widely consumed in Guizhou province of Southwest China. In this study, analysis of low-molecular mass peptide fractions, hydrophobic bitter peptide fractions, and free amino acid (FAA profiles was conducted to understand the changes in tasty components of douchiba during five consecutive stages of its manufacture: steamed soybean (SS, 5-day incubated douchi qu (DQ, 6-month fermented douchi (DC, semi-finished douchiba (sm-DCB, and 6-month ripened douchiba as a finished product (DCB. Results indicated that the ratio of potentially taste-active oligopeptides (500–1000 Da accounted for 13.98 and 2.54 % of low-molecular mass peptide fractions and hydrophobic bitter peptide fractions at DCB stage, respectively. The evolution patterns of total free amino acids (TFAA increased significantly (p<0.05 from SS to DCB by about 11 times and amounted to 20.14 % of crude protein. At the end of the ripening period (6 months, Arg, Glu, Phe, Leu, and Lys were the most abundant FAA, adding up to 64.37 % of TFAA. The most abundant tasty FAA class was bitter FAA, about 8-and 3-fold higher than the content of sweet and monosodium glutamate (MSG-like FAA, respectively. The final values of all bitter and MSG-like FAA at DCB stage were significantly higher than their respective thresholds. However, the final characteristic taste of douchiba was predominated by saltiness, followed by moderate umami taste and slight bitterness, possibly as a result of the balance and interaction among different tasty components.

  17. Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development.

    Science.gov (United States)

    Jeong, Do-Won; Lee, Bitnara; Her, Jae-Young; Lee, Kwang-Geun; Lee, Jong-Hoon

    2016-11-07

    To select starters for the production of meju and doenjang, traditional Korean fermented soybean foods, we assessed the safety and technological properties of their predominant isolates, Staphylococcus saprophyticus, Staphylococcus succinus and Staphylococcus xylosus. Phenotypic antibiotic resistance, hemolysis and biofilm formation were strain-specific. None of the S. succinus isolates exhibited antibiotic resistance or hemolytic activities. Thirty-three selected strains, identified through safety assessments of 81 coagulase-negative staphylococci (CNS) isolates, produced cadaverine, putrescine, and tyramine, but not histamine in the laboratory setting. The production of these three biogenic amines may, however, be insignificant considering the high levels of tyramine produced by the control, Enterococcus faecalis. The 33 CNS strains could grow on tryptic soy agar containing 21% NaCl (w/v), exhibited acid producing activity at 15% NaCl, and expressed strain-specific protease and lipase activities. S. succinus 14BME1, the selected starter candidate, produced significant amounts of benzeneacetic acid, 2,3-butanediol, trimethylpyrazine, and tetramethylpyrazine through soybean fermentation. Copyright © 2016 Elsevier B.V. All rights reserved.

  18. Effects of a Westernized Korean Folk Music Selection on Students' Music Familiarity and Preference for Its Traditional Version

    Science.gov (United States)

    Kang, Sangmi; Yoo, Hyesoo

    2016-01-01

    The purpose of this study was to reveal the effects of Westernized arrangements of traditional Korean folk music on music familiarity and preference. Two separate labs in one intact class were assigned to one of two treatment groups of either listening to traditional Korean folk songs (n?=?18) or listening to Western arrangements of the same…

  19. Traditional Korean East Asian Medicines and Herbal Formulations for Cognitive Impairment

    Directory of Open Access Journals (Sweden)

    Hemant Kumar

    2013-11-01

    Full Text Available Hanbang, the Traditional Korean Medicine (TKM, is an inseparable component of Korean culture both within the country, and further afield. Korean traditional herbs have been used medicinally to treat sickness and injury for thousands of years. Oriental medicine reflects our ancestor’s wisdom and experience, and as the elderly population in Korea is rapidly increasing, so is the importance of their health problems. The proportion of the population who are over 65 years of age is expected to increase to 24.3% by 2031. Cognitive impairment is common with increasing age, and efforts are made to retain and restore the cognition ability of the elderly. Herbal materials have been considered for this purpose because of their low adverse effects and their cognitive-enhancing or anti-dementia activities. Herbal materials are reported to contain several active compounds that have effects on cognitive function. Here, we enumerate evidence linking TKMs which have shown benefits in memory improvements. Moreover, we have also listed Korean herbal formulations which have been the subject of scientific reports relating to memory improvement.

  20. Traditional Korean East Asian medicines and herbal formulations for cognitive impairment.

    Science.gov (United States)

    Kumar, Hemant; Song, Soo-Yeol; More, Sandeep Vasant; Kang, Seong-Mook; Kim, Byung-Wook; Kim, In-Su; Choi, Dong-Kug

    2013-11-26

    Hanbang, the Traditional Korean Medicine (TKM), is an inseparable component of Korean culture both within the country, and further afield. Korean traditional herbs have been used medicinally to treat sickness and injury for thousands of years. Oriental medicine reflects our ancestor's wisdom and experience, and as the elderly population in Korea is rapidly increasing, so is the importance of their health problems. The proportion of the population who are over 65 years of age is expected to increase to 24.3% by 2031. Cognitive impairment is common with increasing age, and efforts are made to retain and restore the cognition ability of the elderly. Herbal materials have been considered for this purpose because of their low adverse effects and their cognitive-enhancing or anti-dementia activities. Herbal materials are reported to contain several active compounds that have effects on cognitive function. Here, we enumerate evidence linking TKMs which have shown benefits in memory improvements. Moreover, we have also listed Korean herbal formulations which have been the subject of scientific reports relating to memory improvement.

  1. Effect of radiation on disinfection and mechanical properties of Korean traditional paper, Hanji

    Science.gov (United States)

    Choi, Jong-il; Chung, Yong Jae; Kang, Dai Ill; Lee, Kyu Shik; Lee, Ju-Woon

    2012-08-01

    Fumigants, including methyl bromide and ethylene oxide, are generally used for the preservation of the Korean cultural heritage, especially paper products like letters and books. However, the use of fumigants is banned because of their harmful effects on humans and the environment. Gamma irradiation is being considered as an alternative for the sterilization of insects and fungi in organic products. Therefore, the purpose of this study was to investigate the sterilization effects of radiation and its effect on the mechanical properties of the Korean traditional paper—Hanji. Treatment doses of 9 kGy and 8 kGy of gamma irradiation inactivated 5 log units of Aspergillus niger and Bacillus cereus spores inoculated on Hanji, respectively. The gamma irradiations up to an absorbed dose of 50 kGy resulted in no significant changes in the tensile strength, bursting strength, and appearance of Hanji. These results confirmed that radiation treatment disinfects the Korean traditional paper efficiently without changing its properties and that this treatment could be used to prevent the damage of Korean ancient archives by molds and fungi.

  2. Zygomycota associated with traditional meju, a fermented soybean starting material for soy sauce and soybean paste

    NARCIS (Netherlands)

    Hong, S.B.; Kim, D.H.; Lee, M.; Baek, S.Y.; Kwon, S.; Houbraken, J.; Samson, R.A.

    2012-01-01

    Various zygomycota species were detected during a study of the mycobiota of meju, a brick of dried fermented soybeans, used in Korean cuisine. Two hundred and sixty-eight strains were isolated from 98 finished meju products collected in various regions of Korea from 2009 to 2011, and 96 strains were

  3. A case of chronic fatigue syndrome improved by traditional Korean medicine

    Directory of Open Access Journals (Sweden)

    Chang-Gue Son

    2013-03-01

    Full Text Available The etiology of chronic fatigue syndrome (CFS is unknown and no conventional medicine therapies are available. This report presents a clinical case of a patient suffering from CFS who was cured by traditional Korean medicine. A 33-year-old female patient had to take time off work because of terrible fatigue symptoms that did not respond to conventional treatments. Her disorder was significantly reduced by herbal medicine, acupuncture, and moxibustion. Changes in fatigue severity were evaluated using a visual analog scale (VAS and a numerical rating scale (NRS. NRS and VAS scores decreased from 70 and 8.1 to 37 and 3.7, respectively, during 3 months. This case reveals the therapeutic potential of traditional Korean medicine for CFS and fatigue-associated disorders.

  4. Antioxidant Properties of ?Natchez? and ?Triple Crown? Blackberries Using Korean Traditional Winemaking Techniques

    OpenAIRE

    Joh, Youri; Maness, Niels; McGlynn, William

    2017-01-01

    This research evaluated blackberries grown in Oklahoma and wines produced using a modified traditional Korean technique employing relatively oxygen-permeable earthenware fermentation vessels. The fermentation variables were temperature (21.6°C versus 26.6°C) and yeast inoculation versus wild fermentation. Wild fermented wines had higher total phenolic concentration than yeast fermented wines. Overall, wines had a relatively high concentration of anthocyanin (85–320 mg L−1 malvidin-3-monogluco...

  5. Physicochemical properties and antioxidant activities of Korean traditional alcoholic beverage, yakju, enriched with mulberry.

    Science.gov (United States)

    Kwak, Eun Jung; Lee, Ji Yeon; Choi, Il Sook

    2012-07-01

    Mulberry fruits (Morus alba L.), rich in health beneficial compounds such as polyphenols, flavonoids, and anthocyananis, have traditionally been used as nutritional foodstuffs and fork medicines. In this study, physicochemical properties and antioxidant activities of a traditional Korean alcoholic beverage ``yakju'' enriched with mulberry were evaluated. The beverage was enriched with smoothies prepared from Korean mulberry cultivars of Cheongilppong (CP), Suwonppong (SP), and Daesungppong (DP). In comparison to the control, an increase in alcohol content and total acidity and a decrease in sugar level in yakju enriched with mulberry were observed during 15 d of fermentation. The total polyphenol and total flavonoid content increased in the following order: DP yakju > SP yakju > CP yakju > control yakju. In contrast, the anthocyanin content decreased during the fermentation periods. The trans-resveratrol content of mulberry yakju increased during the fermentation and the resveratrol content of DP yakju (0.24 mg/L) was significantly higher than that of SP yakju (0.21 mg/L) and CP yakju (0.14 mg/L) on the 15th day of fermentation (P traditional Korean alcoholic beverage ``yakju'' enriched with mulberry were investigated. This analysis is important for the potential applications of mulberry yakju as functional alcoholic drinks. © 2012 Institute of Food Technologists®

  6. Adverse events attributed to traditional Korean medical practices: 1999-2010.

    Science.gov (United States)

    Shin, Hyeun-Kyoo; Jeong, Soo-Jin; Lee, Myeong Soo; Ernst, Edzard

    2013-08-01

    To investigate adverse events attributed to traditional medical treatments in the Republic of Korea. Adverse events recorded in the Republic of Korea between 1999 and 2010 - by the Food and Drug Administration, the Consumer Agency or the Association of Traditional Korean Medicine - were reviewed. Records of adverse events attributed to the use of traditional medical practices, including reports of medicinal accidents and consumers' complaints, were investigated. Overall, 9624 records of adverse events attributed to traditional medical practices - including 522 linked to herbal treatments - were identified. Liver problems were the most frequently reported adverse events. Only eight of the adverse events were recorded by the pharmacovigilance system run by the Food and Drug Administration. Of the 9624 events, 1389 - mostly infections, cases of pneumothorax and burns - were linked to physical therapy (n = 285) or acupuncture/moxibustion (n = 1104). In the Republic of Korea, traditional medical practices often appear to have adverse effects, yet almost all of the adverse events attributed to such practices between 1999 and 2010 were missed by the national pharmacovigilance system. The Consumer Agency and the Association of Traditional Korean Medicine should be included in the national pharmacovigilance system.

  7. Dietzia alimentaria sp. nov., isolated from a traditional Korean food.

    Science.gov (United States)

    Kim, Jandi; Roh, Seong Woon; Choi, Jung-Hye; Jung, Mi-Ja; Nam, Young-Do; Kim, Min-Soo; Park, Eun-Jin; Shin, Kee-Sun; Bae, Jin-Woo

    2011-09-01

    An actinobacterial strain, designated 72(T), was isolated from a traditional salt-fermented seafood in Korea. Colonies were coral red and cells were Gram-reaction-positive, non-motile rods. Strain 72(T) grew with 0-10 % (w/v) NaCl, at pH 7-10 and at 15-37 °C. Optimum growth conditions were 2 % NaCl, pH 7.0 and 30 °C. Phylogenetic analysis based on the 16S rRNA gene sequence indicated that strain 72(T) belonged to the genus Dietzia. The major cellular fatty acids (>5 %) were C₁₆:₀, summed feature 3 (comprising C₁₆:₁ω6c and/or C₁₆:₁ω7c), 10-methyl C₁₈:₀, C₁₇:₀, C₁₉:₀ and C₁₈:₁ω9c. 16S rRNA gene sequence analysis and DNA-DNA hybridization, coupled with physiological and biochemical tests, revealed genotypic and phenotypic differences between strain 72(T) and other members of the genus Dietzia. Based on these data, strain 72(T) represents a novel species, for which the name Dietzia alimentaria sp. nov. is proposed. The type strain is 72(T) ( = JCM 16360(T)  = KACC 21126(T)).

  8. One Case of Systemic Lupus Erythematosus treated with traditional Korean Medicine

    Directory of Open Access Journals (Sweden)

    An, Chang-Suk

    2000-12-01

    Full Text Available After observing a patient diagnosed with Systemic Lupus Erythematosus from the September 21, 2000 to the January 13, 2001, the following results are obtained. Method and Result: We treated one case of Systemic Lupus Erythematosus with the Korean Bee Venom Therapy and the other Oriental Medical treatments. In acupuncture therapy, Korean Bee-venom Therapy is believed to be outstanding way to treat Systemic Lupus Erythematosus. Korean Bee Venom Therapy is treated on the following acupuncture points: ST36(B23(Shinsu:腎兪, BL26(Guanyuanshu:關元兪, ST36(Chok-Samni:足三里, LI4(Hapkok:合谷, LV3(Taechung, SP10(Hyolhae:血海 SP6 (Samumgyo;三陰交. In addition, CFC(Carthami Flos;紅花 and Cervi Pantotrichum Cornu; Herbal-Acupuncture was applied on the acupucture points of GB20(Pungji: 風池, GB21(Kyonjong:, as well as BUM(It was made of Boviscalculus(牛黃, Moschus and Fel ursi Herbal-Acupuncture was given on CV17(Chonjung. In herbal medication, based on the Sasang Constitution, Taeyumin Chungsimyunja-Tang was given to the patient. As the results of these treatments, general conditions of this patient improved drastically. Conclusion: Based on the clinical results, traditional Korean Medical treatment is believed to be effective for treating Systemic Lupus Erythematosus, and futher studies should be carried out to provide more valuable information.

  9. Virgibacillus alimentarius sp. nov., isolated from a traditional Korean food.

    Science.gov (United States)

    Kim, Jandi; Jung, Mi-Ja; Roh, Seong Woon; Nam, Young-Do; Shin, Kee-Sun; Bae, Jin-Woo

    2011-12-01

    A novel, Gram-positive, rod-shaped, motile, endospore-forming, halophilic bacterial strain, J18(T), was isolated from a traditional salt-fermented seafood made of gizzard shad in Korea. Colonies were convex, cream-coloured and 1.0-2.0 mm in diameter after incubation for 3 days on marine agar. Growth occurred at pH 7.0-11.0 (optimum, pH 10.0), at 4-40 °C (optimum, 37 °C) and in the presence of 0-30% NaCl (optimum, 9-10%). On the basis of 16S rRNA gene sequence analysis, strain J18(T) was related most closely to Virgibacillus byunsanensis ISL-24(T) (96.3% similarity), Virgibacillus carmonensis LMG 20964(T) (96.2%), Virgibacillus halodenitrificans DSM 10037(T) (96.0%), Virgibacillus arcticus Hal 1(T) (95.5%) and Virgibacillus necropolis LMG 19488(T) (95.5%). The major fatty acids were anteiso-C(15:0) and anteiso-C(17:0). The DNA G+C content of strain J18(T) was 37.0 mol%. The cell-wall peptidoglycan was of the meso-diaminopimelic acid type. The major quinone was menaquinone 7 (MK-7). Based on phenotypic, chemotaxonomic and phylogenetic data, strain J18(T) is considered to represent a novel species of the genus Virgibacillus, for which the name Virgibacillus alimentarius sp. nov. is proposed. The type strain is J18(T) (=KACC 14624(T) =JCM 16994(T)).

  10. Exploring definitions of financial abuse in elderly Korean immigrants: the contribution of traditional cultural values.

    Science.gov (United States)

    Lee, Hee Yun; Lee, Sang E; Eaton, Charissa K

    2012-10-01

    The purpose of this study is to explore the cultural definitions of financial abuse from the perspective of 124 elderly Korean immigrants and to examine the role of traditional cultural values in their definitions by using a mixed methods approach. The qualitative analysis generated four themes relevant to definition of financial abuse. A binary logistic regression indicated that those with stronger cultural adherence to traditional values had higher odds of providing culture-based definitions of financial abuse. Education is needed for health professionals, social service providers, and adult protective workers to increase their understanding of culture-specific experiences of financial abuse among ethnic minority elders.

  11. The Gaze of the Others: How the Western medical missionaries viewed the traditional Korean medicine

    Directory of Open Access Journals (Sweden)

    YEO In-sok

    2006-06-01

    Full Text Available It is generally known that the Western medical missionaries played an important role in introducing Western medicine into Korea.However,little is known about their role in introducing traditional medicine of Korea to the Western world.The present paper aims at showing various efforts of the Western medical missionaries to understand the Korean traditional medicine and to introduce it to the Western world. Allen payed attention to the clinical effect and commercial value of the Ginseng;Busteed gave anthropological descriptions of the traditional medical practice;Landis translated a part of the most cherished medical textbook of Korean traditional medicine Dong-Eui-Bo-Gam(東醫寶鑑into Engl i sh;Mi l l s,a l ong wi t h hi s col l eagues i n Sever ance Uni on Medical College,tried more scientific approaches toward the traditional medicine. All these various efforts proves that the attitudes of the Western medical missionaries cannot be summarized as one simplistic view,that is,the orientalism,a term which is quite en vogue today.Of course,we cannot deny that there may be such elements,but to simplify the whole history as such does not only reflect the fact,but also miss a lot of things to be reflected in history.

  12. How four different political systems have shaped the modernization of traditional Korean medicine between 1900 and 1960.

    Science.gov (United States)

    Dongwon, Shin

    2008-03-01

    In this paper, I examine the modern formation of traditional Korean medicine and discuss the characteristics of the modernization, or modernity, of the medicine. I probe for answers to three questions: first, prior to the twentieth century, what were the main factors that traditional Korean medicine needed to be transformed into a new one? Second, how did four states, the Taehan Empire, colonial Korea, North Korea, and South Korea, treat traditional medicine differently, and why? Third, what are the main characteristics of the modernization of traditional Korean medicine? In examining these questions, I found the following four factors to be important in shaping the modern formation of traditional Korean medicine during the twentieth century: first, the influences of Western science and institutions; second, the rise of nationalism; third, the economics of the state; and fourth, the effectiveness of traditional medicine. Among them, the introduction of Western science and institutions was the most important factor. All the different states in modern Korea realized that Western science and institutions were indispensable for the country to be a powerful nation and to enhance people's welfare. The degree of confidentiality in scientific Western medicine determined the number of traditional medical practitioners and their professional status. The modernization also was greatly affected by modern nationalism, which clashed with Westernization. Many Koreans and the Korean governments regarded the traditional medicine as something culturally valuable to protect from Western culture. Especially, the majority of Koreans who had experienced the cruelty of the Japanese rule under colonization tended to believe that Japan, a foreign ruler, had suppressed traditional Korean medicine as a liquidation policy of Korean culture during the colonial period. This belief contributed greatly to the recovery of the traditional doctors' prestige in South Korea and North Korea after

  13. Characterization of Natural Dyes and Traditional Korean Silk Fabric by Surface Analytical Techniques

    Science.gov (United States)

    Lee, Jihye; Kang, Min Hwa; Lee, Kang-Bong; Lee, Yeonhee

    2013-01-01

    Time-of-flight secondary ion mass spectrometry (TOF-SIMS) and X-ray photoelectron spectroscopy (XPS) are well established surface techniques that provide both elemental and organic information from several monolayers of a sample surface, while also allowing depth profiling or image mapping to be carried out. The static TOF-SIMS with improved performances has expanded the application of TOF-SIMS to the study of a variety of organic, polymeric and biological materials. In this work, TOF-SIMS, XPS and Fourier Transform Infrared (FTIR) measurements were used to characterize commercial natural dyes and traditional silk fabric dyed with plant extracts dyes avoiding the time-consuming and destructive extraction procedures necessary for the spectrophotometric and chromatographic methods previously used. Silk textiles dyed with plant extracts were then analyzed for chemical and functional group identification of their dye components and mordants. TOF-SIMS spectra for the dyed silk fabric showed element ions from metallic mordants, specific fragment ions and molecular ions from plant-extracted dyes. The results of TOF-SIMS, XPS and FTIR are very useful as a reference database for comparison with data about traditional Korean silk fabric and to provide an understanding of traditional dyeing materials. Therefore, this study shows that surface techniques are useful for micro-destructive analysis of plant-extracted dyes and Korean dyed silk fabric. PMID:28809257

  14. Characterization of Natural Dyes and Traditional Korean Silk Fabric by Surface Analytical Techniques

    Directory of Open Access Journals (Sweden)

    Yeonhee Lee

    2013-05-01

    Full Text Available Time-of-flight secondary ion mass spectrometry (TOF-SIMS and X-ray photoelectron spectroscopy (XPS are well established surface techniques that provide both elemental and organic information from several monolayers of a sample surface, while also allowing depth profiling or image mapping to be carried out. The static TOF-SIMS with improved performances has expanded the application of TOF-SIMS to the study of a variety of organic, polymeric and biological materials. In this work, TOF-SIMS, XPS and Fourier Transform Infrared (FTIR measurements were used to characterize commercial natural dyes and traditional silk fabric dyed with plant extracts dyes avoiding the time-consuming and destructive extraction procedures necessary for the spectrophotometric and chromatographic methods previously used. Silk textiles dyed with plant extracts were then analyzed for chemical and functional group identification of their dye components and mordants. TOF-SIMS spectra for the dyed silk fabric showed element ions from metallic mordants, specific fragment ions and molecular ions from plant-extracted dyes. The results of TOF-SIMS, XPS and FTIR are very useful as a reference database for comparison with data about traditional Korean silk fabric and to provide an understanding of traditional dyeing materials. Therefore, this study shows that surface techniques are useful for micro-destructive analysis of plant-extracted dyes and Korean dyed silk fabric.

  15. Experiences Providing Medical Assistance during the Sewol Ferry Disaster Using Traditional Korean Medicine.

    Science.gov (United States)

    Kim, Kyeong Han; Jang, Soobin; Lee, Ju Ah; Jang, Bo-Hyoung; Go, Ho-Yeon; Park, Sunju; Jo, Hee-Guen; Lee, Myeong Soo; Ko, Seong-Gyu

    2017-01-01

    This study aimed to investigate medical records using traditional Korean medicine (TKM) in Sewol Ferry disaster in 2014 and further explore the possible role of traditional medicine in disaster situation. After Sewol Ferry accident, 3 on-site tents for TKM assistance by the Association of Korean Medicine (AKOM) in Jindo area were installed. The AKOM mobilized volunteer TKM doctors and assistants and dispatched each on-site tent in three shifts within 24 hours. Anyone could use on-site tent without restriction and TKM treatments including herb medicine were administered individually. The total of 1,860 patients were treated during the periods except for medical assistance on the barge. Most patients were diagnosed in musculoskeletal diseases (66.4%) and respiratory diseases (7.4%) and circulatory diseases (8.4%) followed. The most frequently used herbal medicines were Shuanghe decoction (80 days), Su He Xiang Wan (288 pills), and Wuji powder (73 days). TKM in medical assistance can be helpful to rescue worker or group life people in open shelter when national disasters occur. Therefore, it is important to construct a rapid respond system using TKM resources based on experience.

  16. Experiences Providing Medical Assistance during the Sewol Ferry Disaster Using Traditional Korean Medicine

    Directory of Open Access Journals (Sweden)

    Kyeong Han Kim

    2017-01-01

    Full Text Available Background. This study aimed to investigate medical records using traditional Korean medicine (TKM in Sewol Ferry disaster in 2014 and further explore the possible role of traditional medicine in disaster situation. Methods. After Sewol Ferry accident, 3 on-site tents for TKM assistance by the Association of Korean Medicine (AKOM in Jindo area were installed. The AKOM mobilized volunteer TKM doctors and assistants and dispatched each on-site tent in three shifts within 24 hours. Anyone could use on-site tent without restriction and TKM treatments including herb medicine were administered individually. Results. The total of 1,860 patients were treated during the periods except for medical assistance on the barge. Most patients were diagnosed in musculoskeletal diseases (66.4% and respiratory diseases (7.4% and circulatory diseases (8.4% followed. The most frequently used herbal medicines were Shuanghe decoction (80 days, Su He Xiang Wan (288 pills, and Wuji powder (73 days. Conclusions. TKM in medical assistance can be helpful to rescue worker or group life people in open shelter when national disasters occur. Therefore, it is important to construct a rapid respond system using TKM resources based on experience.

  17. Things Korean.

    Science.gov (United States)

    Chang, Roberta

    Presented in this booklet are brief descriptions of items and activities that are symbolic of Korean culture. Some of the items and activities described include traditional Korean clothing and accessories, dolls, fans, a Korean game called "yut," tape recordings of Korean music, a "buhk" (drum), and brass eating utensils. A map of Korea, some…

  18. Protocol for a prospective observational study of conventional treatment and traditional Korean medicine combination treatment for children with cerebral palsy.

    Science.gov (United States)

    Yoo, Jeong-Eun; Yun, Young-Ju; Shin, Yong-Beom; Kim, Nam-Kwen; Kim, Soo-Yeon; Shin, Myung-Jun; Yu, Sun-Ae

    2016-06-08

    Cerebral palsy leads to many complications as well as delayed motor development, and early intensive rehabilitation in infancy, which is based on the theory of brain plasticity, is emphasized. In addition to conventional treatment, including physical, occupational, or speech-language therapies, children also have a demand for traditional Korean medicine interventions such as acupuncture or herbal medicine; however, a lack of evidence has made traditional Korean medicine difficult to implement in practice. We planned a multicentre, prospective, observational study to assess the effectiveness, safety and cost-effectiveness of conventional treatment and traditional Korean medicine combination treatment for children with cerebral palsy. Three hundred children with cerebral palsy aged 6 to 78 months will be recruited from six institutions. Data from each child are collected every month for a one-year period, during which time treatment might be changed or discontinued. A qualified investigator visits the sites to measure effectiveness variables, including Gross Motor Function Measure and Paediatric Evaluation of Disability Inventory. Adverse events and cost-effectiveness variables are collected using surveys conducted at baseline, mid-study, and end of study, as well as monthly tracking surveys. In the analyses, participants will be classified into two groups: group A children will be the conventional treatment group with physical, occupational, speech-language or other conventional rehabilitation therapies, whereas group B children will be the combination treatment group with traditional Korean medicine interventions, that is, herbal medicine, chuna, moxibustion and acupuncture, in addition to conventional treatment. Only a few clinical case reports have evaluated the effectiveness and safety of traditional Korean medicine; therefore, more data are required to provide optimal information to children with cerebral palsy and their guardians. We hypothesized that

  19. Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi).

    Science.gov (United States)

    Choi, Yun-Sang; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Jung, Tae-Jun; Kim, Young-Boong; Kim, Cheon-Jei

    2015-01-01

    The combined effects of smoking and boiling on the proximate composition, technological quality traits, shear force, and sensory characteristics of the Korean traditional boiled loin were studied. Cooking loss, processing loss, and shear force were lower in the smoked/boiled samples than those in the control (without smoking treatment) (p0.05). The treated samples had higher score for overall acceptability than the control (pKorean traditional boiled loin treated with smoking for 60 min before boiling had improved physicochemical properties and sensory characteristics.

  20. Encounters of the Korean Body with Traditional and Modern Medical Systems

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    KANG Shin-Ik

    2004-12-01

    Full Text Available The body has been an intense focus of attention since the 1990s both in academic and mundane discourse. In philosophy, literature critique, sociology and anthropology the body has been found to have various implications and auras around it. I try to explain the body as the subject of medicine rather philosophically, in terms of nature, culture and phenomena. And then I look into the Korean body of the late 19th century when western biomedicine was first introduced. The Korean body was encountering traditional and modern biomedical medicines in three different spaces i.e., corporal, social and moral. The corporal space was the space into which direct intervention such as surgery was performed. The body was also situated in the social space where imperative social measures such as sanitation and sterilization was imposed. The body also had the moral space, invasion into which evoked great moral upheaval. It was when the government ordered the public to cut the long and bound hair, which had long been the symbol of their identity. Reflecting upon the philosophical perspectives and examining concrete cases of the encounters of the body with the two medical systems, I argue that we should have new perspective that embodies the historical and phenomenological experience of the body.

  1. Soy Allergy

    Science.gov (United States)

    ... Many foods, such as meat products, bakery goods, chocolate and breakfast cereals, may contain soy. Symptoms For ... identifies certain soy proteins as harmful, triggering the production of immunoglobulin E (IgE) antibodies to the soy ...

  2. Inactivation of Paragonimus westermani metacercariae in soy sauce-marinated and frozen freshwater crabs.

    Science.gov (United States)

    Kim, Tae Im; Oh, Se-Ra; Dai, Fuhong; Yang, Hyun-Jong; Ha, Sang-Do; Hong, Sung-Jong

    2017-03-01

    Soy sauce-marinated freshwater crabs (Eriocheir japonicus) are a source of human paragonimiasis. The viability of Paragonimus westermani metacercariae (PwMc) in marinated crabs was investigated in an experimental setting. The PwMc collected from freshwater crayfish were inoculated into freshwater crabs, which were then frozen or marinated in soy sauce. All PwMc in the freshwater crabs were inactivated after freezing for 48 h at -20 °C and after freezing for 12 h at -40 °C. After marinating for 32 days, the survival rate of PwMc in 5% NaCl soy sauce was 50%, in 7.5% NaCl soy sauce it was 33.3%, and in 10.0% NaCl soy sauce it was 31.3%. When marinated for 64 days, all PwMc were inactivated in all experimental groups. These results revealed that freezing and soy sauce marination were detrimental to the survival of PwMc in freshwater crabs. Specifically, freezing crabs for more than 48 h or soaking them in soy sauce containing at least 5.0% NaCl for 64 days can inactivate PwMc. These results can inform the production of the traditional Korean soy sauce-marinated freshwater crabs known as gejang.

  3. Korean traditional natural herbs and plants as immune enhancing, antidiabetic, chemopreventive, and antioxidative agents: a narrative review and perspective.

    Science.gov (United States)

    Park, Hyunjin; Kim, Hyun-Sook

    2014-01-01

    The world is becoming increasingly interested in Korean food and its ingredients. The attention goes beyond the typical examples, such as kimchi and fermented sauces; peculiar food ingredients that are widely consumed in Korea are now entering the world's functional food markets. This trend was supported by scientific research, and this review seeks to combine and summarize the findings of the past 10 years. The results are organized into four groups depending on whether the ingredient strengthens the immune system, has antidiabetic effects, has chemopreventive effects, or has an antioxidative effects. We would also like to point out that this review only covers the topic of Korean traditional plants and herbs. After the summary of research findings, we discuss challenges and opportunities, exploring the direction of future research and the potential of Korean traditional food ingredients in food industry and markets.

  4. Immunostimulatory Effects of Polysaccharides Isolated from Makgeolli (Traditional Korean Rice Wine

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    Chang-Won Cho

    2014-04-01

    Full Text Available Makgeolli is a traditional Korean rice wine, reported to have various biological functions. In this study, the immunostimulatory activity of a polysaccharide from makgeolli (PSM was investigated. The polysaccharide fraction was isolated from makgeolli by hot water extraction, ethanol precipitation, dialysis, and lyophilization. The major constituents in PSM were neutral sugars (87.3%. PSM was composed of five different sugars, glucose, mannose, galactose, xylose, and arabinose. In normal mice, PSM treatment increased the spleen index (p < 0.05 as well as splenocyte proliferation (p < 0.05 in combination with concanavalin A or lipopolysaccharide. The immunostimulatory activities of PSM were also examined in cyclophosphamide (CY-induced immunosuppressed mice. Mice treated with PSM exhibited increased splenocyte proliferation (p < 0.05, natural killer cell activity, and white blood cell counts (p < 0.01 compared with immunosuppressed mice. These results indicate that PSM can enhance immune function in normal mice and CY-induced immunosuppressed mice.

  5. Zinc status and growth of Korean infants fed human milk, casein-based, or soy-based formula: three-year longitudinal study.

    Science.gov (United States)

    Han, Young-Hee; Yon, Miyong; Han, Heon-Seok; Johnston, Kelley E; Tamura, Tsunenobu; Hyun, Taisun

    2011-02-01

    To evaluate the effect of feeding methods on growth and zinc nutritional status of infants early in life, we monitored from birth to 36 months in 51 infants who were exclusively fed human milk (HM, n = 20), casein-based formula (CBF, n = 12), or soy-based formula (SBF, n = 19) during the first five months of life. Zinc status was assessed by analyzing serum zinc concentrations and zinc intakes. Zinc contents in HM and formulas were measured. Zinc intake was estimated by weighing infants before and after feeding in the HM group and by collecting formula-intake records in the CBF and SBF groups. After solid foods were introduced, all foods consumed were also included to estimate zinc intake. The growth of infants in all groups was similar to that established for normal Korean infants. Human milk zinc concentrations declined as lactation progressed. Zinc concentrations in all formulas tested in this study were higher than HM and were also higher than those claimed by the manufacturers. During the first twelve months, mean serum zinc concentrations of infants were similar in all groups, although infants in the HM group consistently had the lowest zinc intake among the groups, and the overall zinc intake in infants fed SBF was highest. This finding could be explained by the different zinc bioavailability of HM and formulas. In conclusion, infants fed HM, CBF or SBF has normal growth up to three years of age, although HM contained the lowest zinc concentration followed by CBF, then SBF.

  6. Draft Genome Sequence of Dietzia alimentaria 72T, Belonging to the Family Dietziaceae, Isolated from a Traditional Korean Food

    OpenAIRE

    Kim, Jandi; Roh, Seong Woon; Bae, Jin-Woo

    2011-01-01

    Actinobacterial strain 72T, named Dietzia alimentaria, which belongs to the family Dietziaceae, was isolated from a traditional Korean food made from clams. The draft genome sequence of D. alimentaria 72T contains 3,352,817 bp, with a G+C content of 67.34%.

  7. Draft genome sequence of Dietzia alimentaria 72T, belonging to the family Dietziaceae, isolated from a traditional Korean food.

    Science.gov (United States)

    Kim, Jandi; Roh, Seong Woon; Bae, Jin-Woo

    2011-12-01

    Actinobacterial strain 72(T), named Dietzia alimentaria, which belongs to the family Dietziaceae, was isolated from a traditional Korean food made from clams. The draft genome sequence of D. alimentaria 72(T) contains 3,352,817 bp, with a G+C content of 67.34%.

  8. Exposure assessment and risk characterisation of ethyl carbamate from Korean traditional fermented rice wine, Takju and Yakju.

    Science.gov (United States)

    Lee, Joon-Goo; Park, Sung-Kug; Yoon, Hae-Jung; Kang, Dong-Hyun; Kim, Meehye

    2016-01-01

    Ethyl carbamate is one of the most hazardous chemicals naturally occurring in food, and is present in alcoholic beverages. Korean traditional rice wine, Takju and Yakju, is frequently consumed in Korea, but there have been no studies characterising the risks of ethyl carbamate in these products. In order to assess and characterise the exposure risk of ethyl carbamate in Korean traditional rice wines, ethyl carbamate was investigated by means of GC-MS. The analytical methods were optimised and validated through determining linearity, detection limit, quantification limit, recovery and precision. A total of 283 traditional Korean rice wines, including 175 Takju and 108 Yakju samples, were analysed. Exposure assessment was performed by factoring in ethyl carbamate content, daily consumption and body weight. Daily exposures of ethyl carbamate were estimated for adults in four age groups, and risks of ethyl carbamate were characterised by the margin of exposure, which is more than 10 000. Based on this study, the risks of ethyl carbamate in Korean traditional rice wine were shown to be of low concern.

  9. Phase Change Material (PCM Application in a Modernized Korean Traditional House (Hanok

    Directory of Open Access Journals (Sweden)

    Jaewook Lee

    2018-03-01

    Full Text Available Social and policy interest in the modernization and revitalization of the Korean traditional house (Hanok has increased recently in Korea but its low thermal performance is one of its weaknesses. A feasibility study was conducted to evaluate the suitability of a Phase Change Material (PCM in a modernized Hanok. The research method involved a test of the heating and cooling load reduction and Predicted Mean Vote (PMV analysis for human comfort using an Esp-r simulation adopting multi variable PCM types as the building wall composite. The influence of PCMs on reducing the building energy load was assessed as a criterion for upgrading materials and infiltration to the passive house regulation. Compared to the base case, the heating and cooling load reduction ratio were as follows: Case 1 (old-Hanok, 10%; Case 2 (Korean Building Act, 21%; and Case 3 (passive house regulation, 53%. The optimal phase change temperatures of the PCMs were Case 1 (24–26 °C, Case 2 (23–25 °C and Case 3 (24–26 °C. PMV analysis showed that the use of a PCM can narrow the comfort range and centralize the optimal point. Therefore, the following contents can be presented as the design and material guidelines. First, the optimal PCM temperature can vary according to the combination of materials and local climate. In addition, the infiltration and insulation should be verified and a certain portion of them should be secured. Finally, the addition of insulation to a passive house level should be considered actively using a PCM as a supplement for net zero energy building (nZEB.

  10. PharmDB-K: Integrated Bio-Pharmacological Network Database for Traditional Korean Medicine.

    Directory of Open Access Journals (Sweden)

    Ji-Hyun Lee

    Full Text Available Despite the growing attention given to Traditional Medicine (TM worldwide, there is no well-known, publicly available, integrated bio-pharmacological Traditional Korean Medicine (TKM database for researchers in drug discovery. In this study, we have constructed PharmDB-K, which offers comprehensive information relating to TKM-associated drugs (compound, disease indication, and protein relationships. To explore the underlying molecular interaction of TKM, we integrated fourteen different databases, six Pharmacopoeias, and literature, and established a massive bio-pharmacological network for TKM and experimentally validated some cases predicted from the PharmDB-K analyses. Currently, PharmDB-K contains information about 262 TKMs, 7,815 drugs, 3,721 diseases, 32,373 proteins, and 1,887 side effects. One of the unique sets of information in PharmDB-K includes 400 indicator compounds used for standardization of herbal medicine. Furthermore, we are operating PharmDB-K via phExplorer (a network visualization software and BioMart (a data federation framework for convenient search and analysis of the TKM network. Database URL: http://pharmdb-k.org, http://biomart.i-pharm.org.

  11. Discovery of Novel Sources of Vitamin B12 in Traditional Korean Foods from Nutritional Surveys of Centenarians

    Directory of Open Access Journals (Sweden)

    Chung Shil Kwak

    2010-01-01

    Full Text Available Human longevity can be explained by a variety of factors, among them, nutritional factor would play an important role. In our study of Korean centenarians for their longevity, the apparent nutritional imbalance in the traditional semi-vegetarian diet raised a special attention, especially on vitamin B12 status, supplied by animal foods. Interestingly, we found that the prevalence of vitamin B12 deficient Korean centenarians was not higher compared with those from Western nations with animal-oriented traditional foods. We assumed that there might be some unveiled sources for vitamin B12 in the Korean traditional foods. Screening of vitamin B12 contents has revealed that some traditional soybean-fermented foods, such as Doenjang and Chunggukjang, and seaweeds contain considerable amounts of vitamin B12. Taken together, it can be summarized that the traditional foods, especially of fermentation, might be evaluated for compensation of the nutritional imbalance in the vegetable-oriented dietary pattern by supplying vitamin B12, resulting in maintenance of health status.

  12. Usage patterns and adverse experiences in traditional Korean medicine: results of a survey in South Korea.

    Science.gov (United States)

    Shin, Hyeun-Kyoo; Jeong, Soo-Jin; Huang, Dae Sun; Kang, Byoung-Kab; Lee, Myeong Soo

    2013-12-01

    Although traditional medicine (TM) in South Korea is included in the national health care system, it is considered complementary and alternative medicine (CAM), and not mainstream medicine. Therefore, the lack of statistical data regarding the usage and adverse experiences of traditional Korean medicine (TKM) makes difficult to understand the current status of TM. In this study, we aimed to report usage patterns and adverse experiences on TKM targeting consumers in South Korea. A total of 2000 consumers participated in the survey on usage and adverse experiences in 2008. Among the 2,000 participants, 915 (45.8%) had taken herbal medicine or received traditional medicinal therapies; these individuals were further surveyed on the internet or in an interview. The usage rate was higher among women and among patients in their 30s. Of the total TKM usage, acupuncture accounted for 36.7%, and herbal medicine accounted for 13.4%. Regarding the frequency of use of TKM, 73.8% of patients reported using TM less than 5 times in 1 year. Of the 915 respondents, 8.2% of individuals had some type of adverse experience resulting from TKM. Adverse experiences were primarily caused by acupuncture and herbal medicines, and they primarily involved diseases of the digestive system and skin. The incidence of adverse experiences was less than 3.7% for acupuncture and 3.8% for herbal medicine. Overall, the incidence rate of adverse experiences for TKM for the entire population was 0.04 per 10,000 individuals. The medical usage and occurrence of adverse events on TKM should be surveyed periodically, and the statistical trends should be analysed. The disparity between the survey results for traditional herbal medicines and medical practices, and those for the national pharmacovigilance system or academic reports of adverse experiences should be examined. The national pharmacovigilance system must be improved to compensate for the disparities. Policies and regulations are required to enhance

  13. Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts

    Science.gov (United States)

    Joung, Jae Yeon; Lee, Ji Young; Ha, Young Sik; Shin, Yong Kook; Kim, Younghoon; Kim, Sae Hun; Oh, Nam Su

    2016-01-01

    This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage time were found to influence the characteristics of the yogurts, contributing to increased viability of starter culture and phenolic compounds. In particular, the increase in the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was highest (2.95 and 1.14 Log CFU/mL respectively) in DK yogurt. Furthermore, supplementation of the plant extracts significantly influenced to increase the antioxidant activity and water holding capacity and to produce volatile compounds. The higher antioxidant activity and water holding capacity were observed in NN yogurt than DK yogurt. Moreover, all of the sensory characteristics were altered by the addition of plant extracts. Addition of plant extracts increased the scores related to flavor, taste, and texture from plain yogurt without a plant extract, as a result of volatile compounds analysis. Thus, the overall preference was increased by plant extracts. Consequently, supplementation of DK and NN extracts in yogurt enhanced the antioxidant activity and physical property, moreover increased the acceptability of yogurt. These findings demonstrate the possibility of using plant extracts as a functional ingredient in the manufacture of herbal yogurt. PMID:27499669

  14. Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts.

    Science.gov (United States)

    Joung, Jae Yeon; Lee, Ji Young; Ha, Young Sik; Shin, Yong Kook; Kim, Younghoon; Kim, Sae Hun; Oh, Nam Su

    2016-01-01

    This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage time were found to influence the characteristics of the yogurts, contributing to increased viability of starter culture and phenolic compounds. In particular, the increase in the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was highest (2.95 and 1.14 Log CFU/mL respectively) in DK yogurt. Furthermore, supplementation of the plant extracts significantly influenced to increase the antioxidant activity and water holding capacity and to produce volatile compounds. The higher antioxidant activity and water holding capacity were observed in NN yogurt than DK yogurt. Moreover, all of the sensory characteristics were altered by the addition of plant extracts. Addition of plant extracts increased the scores related to flavor, taste, and texture from plain yogurt without a plant extract, as a result of volatile compounds analysis. Thus, the overall preference was increased by plant extracts. Consequently, supplementation of DK and NN extracts in yogurt enhanced the antioxidant activity and physical property, moreover increased the acceptability of yogurt. These findings demonstrate the possibility of using plant extracts as a functional ingredient in the manufacture of herbal yogurt.

  15. Beneficial effects of Korean traditional diets in hypertensive and type 2 diabetic patients.

    Science.gov (United States)

    Jung, Su-Jin; Park, Soo-Hyun; Choi, Eun-Kyung; Cha, Youn-Soo; Cho, Baik-Hwan; Kim, Young-Gon; Kim, Min-Gul; Song, Won O; Park, Tae-Sun; Ko, Jae-Ki; So, Byung-Ok; Chae, Soo-Wan

    2014-01-01

    The prevalence of metabolic syndrome, hypertension, and diabetes has been increasing rapidly in Korea. The rate of increase has paralleled the replacement of Korean traditional diets (KTD), which emphasize vegetables and fermented foods, with western style dietary patterns that are rich in animal foods and saturated fat. We aimed to investigate the efficacy of the KTD in controlling fasting plasma glucose, blood pressure, and cardiovascular disease risk factors in hypertensive and type 2 diabetic (T2D) patients. Forty-one patients (61.8±1.5 years) who were taking medications prescribed for respective diseases were recruited from the Chonbuk National University Hospital for participation in a 12-week, parallel, controlled clinical trial. The control group (n=20) was advised to "eat as usual," whereas the experimental KTD diet group (n=21) was fed the KTD three times a day for 12 weeks. At the end of the trial, both groups had lower body mass index, % body fat, and waist-hip ratio compared to the baseline values (Ppatients resulted in favorable changes in cardiovascular risk factors.

  16. Comparative Genomic Analysis of Lactobacillus plantarum GB-LP1 Isolated from Traditional Korean Fermented Food.

    Science.gov (United States)

    Yu, Jihyun; Ahn, Sojin; Kim, Kwondo; Caetano-Anolles, Kelsey; Lee, Chanho; Kang, Jungsun; Cho, Kyungjin; Yoon, Sook Hee; Kang, Dae-Kyung; Kim, Heebal

    2017-08-28

    As probiotics play an important role in maintaining a healthy gut flora environment through antitoxin activity and inhibition of pathogen colonization, they have been of interest to the medical research community for quite some time now. Probiotic bacteria such as Lactobacillus plantarum , which can be found in fermented food, are of particular interest given their easy accessibility. We performed whole-genome sequencing and genomic analysis on a GB-LP1 strain of L. plantarum isolated from Korean traditional fermented food; this strain is well known for its functions in immune response, suppression of pathogen growth, and antitoxin effects. The complete genome sequence of GB-LP1 is a single chromosome of 3,040,388 bp with 2,899 predicted open reading frames. Genomic analysis of GB-LP1 revealed two CRISPR regions and genes showing accelerated evolution, which may have antibiotic and antitoxin functions. The aim of the present study was to predict strain specific-genomic characteristics and assess the potential of this new strain as lactic acid bacteria at the genomic level using in silico analysis. These results provide insight into the L. plantarum species as well as confirm the possibility of its utility as a candidate probiotic.

  17. Bacterial community migration in the ripening of doenjang, a traditional Korean fermented soybean food.

    Science.gov (United States)

    Jeong, Do-Won; Kim, Hye-Rim; Jung, Gwangsick; Han, Seulhwa; Kim, Cheong-Tae; Lee, Jong-Hoon

    2014-05-01

    Doenjang, a traditional Korean fermented soybean paste, is made by mixing and ripening meju with high salt brine (approximately 18%). Meju is a naturally fermented soybean block prepared by soaking, steaming, and molding soybean. To understand living bacterial community migration and the roles of bacteria in the manufacturing process of doenjang, the diversity of culturable bacteria in meju and doenjang was examined using media supplemented with NaCl, and some physiological activities of predominant isolates were determined. Bacilli were the major bacteria involved throughout the entire manufacturing process from meju to doenjang; some of these bacteria might be present as spores during the doenjang ripening process. Bacillus siamensis was the most populous species of the genus, and Bacillus licheniformis exhibited sufficient salt tolerance to maintain its growth during doenjang ripening. Enterococcus faecalis and Enterococcus faecium, the major lactic acid bacteria (LAB) identified in this study, did not continue to grow under high NaCl conditions in doenjang. Enterococci and certain species of coagulase-negative staphylococci (CNS) were the predominant acid-producing bacteria in meju fermentation, whereas Tetragenococcus halophilus and CNS were the major acid-producing bacteria in doenjang fermentation. We conclude that bacilli, LAB, and CNS may be the major bacterial groups involved in meju fermentation and that these bacterial communities undergo a shift toward salt-tolerant bacilli, CNS, and T. halophilus during the doenjang fermentation process.

  18. Lactobacillus koreensis sp. nov., isolated from the traditional Korean food kimchi.

    Science.gov (United States)

    Bui, Thi Phuong Nam; Kim, Yeon-Ju; In, Jun-Gyo; Yang, Deok-Chun

    2011-04-01

    A lactic acid bacterium, strain DCY50(T), isolated from the traditional Korean food kimchi, was studied to determine its taxonomic position. The strain was Gram-stain-positive, catalase-negative, facultatively anaerobic, rod-shaped and motile. The genomic DNA G+C content was 49 mol% and the peptidoglycan structure was of the A4α (l-Lys-d-Asp) type. Chemotaxonomic markers of the strain were consistent with its classification in the genus Lactobacillus. Comparisons of 16S rRNA and rpoA gene sequences showed that strain DCY50(T) was most closely related to the type strains of Lactobacillus parabrevis (98.4 and 91.6 % similarity, respectively, for the 16S rRNA and rpoA genes), L. hammesii (98.0 and 91.2 %), L. brevis (97.6 and 93.3 %) and L. senmaizukei (97.4 and 90.5 %). DNA-DNA relatedness of strain DCY50(T) to these type strains was below 36 %. According to the genotypic and phenotypic data, strain DCY50(T) could be differentiated from all known Lactobacillus species and should be classified in a novel species, for which the name Lactobacillus koreensis sp. nov. is proposed; the type strain is DCY50(T) ( = KCTC 13530(T)  = JCM 16448(T)).

  19. Metabolic Pathways Associated with Kimchi, a Traditional Korean Food, Based on Modeling of Published Data

    Directory of Open Access Journals (Sweden)

    Ga Hee Shin

    2016-12-01

    Full Text Available Kimchi is a traditional Korean food prepared by fermenting vegetables, such as Chinese cabbage and radishes, which are seasoned with various ingredients, including red pepper powder, garlic, ginger, green onion, fermented seafood (Jeotgal, and salt. The various unique microorganisms and bioactive components in kimchi show antioxidant activity and have been associated with an enhanced immune response, as well as anti-cancer and anti-diabetic effects. Red pepper inhibits decay due to microorganisms and prevents food from spoiling. The vast amount of biological information generated by academic and industrial research groups is reflected in a rapidly growing body of scientific literature and expanding data resources. However, the genome, biological pathway, and related disease data are insufficient to explain the health benefits of kimchi because of the varied and heterogeneous data types. Therefore, we have constructed an appropriate semantic data model based on an integrated food knowledge database and analyzed the functional and biological processes associated with kimchi in silico. This complex semantic network of several entities and connections was generalized to answer complex questions, and we demonstrated how specific disease pathways are related to kimchi consumption.

  20. Microbial composition of the Korean traditional food "kochujang" analyzed by a massive sequencing technique.

    Science.gov (United States)

    Nam, Young-Do; Park, So-lim; Lim, Seong-Il

    2012-04-01

    Kochujang is a traditional Korean fermented food that is made with red pepper, glutinous rice, salt, and soybean. Kochujang is fermented by naturally occurring microorganisms through which it obtains various health-promoting properties. In this study, the bacterial diversities of 9 local and 2 commercial brands of kochujang were analyzed with a barcoded pyrosequencing technique targeting the hyper-variable regions V1/V2 of the 16S rRNA gene. Through the analysis of 13524 bacterial pyrosequences, 223 bacterial species were identified, most of which converged on the phylum Firmicutes (average 93.1%). All of the kochujang samples were largely populated (>90.9% of abundance) by 12 bacterial families, and Bacillaceae showed the highest abundance in all but one sample. Bacillus subtilis and B. licheniformis were the most dominant bacterial species and were broadly distributed among the kochujang samples. Each sample contained a high abundance of region-specific bacterial species, such as B. sonorensis, B. pumilus, Weissella salipiscis, and diverse unidentified Bacillus species. Phylotype- and phylogeny-based community comparison analysis showed that the microbial communities of the two commercial brands were different from those of the local brands. Moreover, each local brand kochujang sample had region-specific microbial community reflecting the manufacturing environment. © 2012 Institute of Food Technologists®

  1. Thermoluminescence detection of Korean traditional foods exposed to Gamma and electron-beam irradiation

    Science.gov (United States)

    Kwon, J. H.; Chung, H. W.; Byun, M. W.; Kang, I. J.

    1998-06-01

    Thermoluminescence(TL) analysis was applied to detect irradiated Korean traditional condiments and soup mixes containing salt(NaCl). These food items, which are commercially irradiated in Korea, showed a consistently high correlation(R 2) between the absorbed doses and the corresponding TL responses. It was proved that table salt played a role as an in-built indicator in TL measurements and its concentration in test samples was proposed as a correction factor for varying conditions of TL measurements. Pre-established threshold values were successfully adopted to identify 167 coded samples of Ramen soup mixes, both non-irradiated and irradiated with gamma and electron-beam energy. The TL intensity of irradiated soup mixes decreased with the lapse of time, but was still distinguishable from that of the non-irradiated samples at the fourth month of ambient storage. Expected estimates of absorbed doses, 2.85 and 4.75 kGv were obtained using a quadratic equation with average values of 1.57 and 4.90 kGy, respectively.

  2. Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi)

    OpenAIRE

    Choi, Yun-Sang; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Jung, Tae-Jun; Kim, Young-Boong; Kim, Cheon-Jei

    2015-01-01

    The combined effects of smoking and boiling on the proximate composition, technological quality traits, shear force, and sensory characteristics of the Korean traditional boiled loin were studied. Cooking loss, processing loss, and shear force were lower in the smoked/boiled samples than those in the control (without smoking treatment) (p0.05). The treated samples had higher score for overall acceptability than the control (p

  3. Oceanobacillus kimchii sp. nov. isolated from a traditional Korean fermented food.

    Science.gov (United States)

    Whon, Tae Woong; Jung, Mi-Ja; Roh, Seong Woon; Nam, Young-Do; Park, Eun-Jin; Shin, Kee-Sun; Bae, Jin-Woo

    2010-12-01

    A moderate halophile, strain X50(T), was isolated from mustard kimchi, a traditional Korean fermented food. The organism grew under conditions ranging from 0-15.0% (w/v) NaCl (optimum: 3.0%), pH 7.0-10.0 (optimum: pH 9.0) and 15-45°C (optimum: 37°C). The morphological, physiological, and biochemical features and the 16S rRNA gene sequences of strain X50(T) were characterized. Colonies of the isolate were creamcolored and the cells were rod-shaped. Phylogenetic analysis based on the 16S rRNA gene sequence indicated that strain X50(T) belongs to the genus Oceanobacillus and is closely related phylogenetically to the type strain O. iheyensis HTE831(T) (98.9%) and O. oncorhynchi subsp. oncorhynchi R-2(T) (97.0%). The cellular fatty acid profiles predominately included anteiso-C(15:0) and iso-C(15:0). The G+C content of the genomic DNA of the isolate was 37.9 mol% and the major isoprenoid quinone was MK-7. Analysis of the 16S rRNA gene sequences, DNA-DNA relatedness and physiological and biochemical tests indicated genotypic and phenotypic differences among strain X50(T) and reference species in the genus Oceanobacillus. Therefore, strain X50(T) was proposed as a novel species and named Oceanobacillus kimchii. The type strain of the new species is X50(T) (=JCM 16803(T) =KACC 14914(T) =DSM 23341(T)).

  4. Oceanobacillus gochujangensis sp. nov., isolated from gochujang a traditional Korean fermented food.

    Science.gov (United States)

    Jang, Seo-Jung; Kim, Yu-Jin; Lee, Sul-Hee; Park, Young-Seo; Park, Jung-Min; Bai, Dong-Hoon

    2014-12-01

    A Gram-stain-positive, polar flagella-containing, rod-shaped, obligate aerobic, endospore-forming bacterium, strain TK1655(T), was isolated from the traditional Korean food gochujang. The 16S rRNA sequence of strain TK1655(T) was a member of the genus Oceanobacillus similar to that of the type strain of Oceanobacillus oncorhynchi subsp. incaldanensis DSM 16557(T) (97.2%), O. oncorhynchi subsp. oncorhynchi JCM 12661(T) (97.1%), O. locisalsi KCTC 13253(T) (97.0%), and O. sojae JCM 15792(T) (96.9%). Strain TK1655(T) was oxidase and catalase positive. Colonies were circular, smooth, low convex, cream in colour, and measured about 0.5-1.0 mm in diameter. The range for growth was 20-40°C (optimal, 30°C), pH 6.0-10.0 (optimal, 7.0), and 2-16% (w/v) NaCl (optimal, 2%). Additionally, the cells contained meso-DAP, and the predominant isoprenoid quinone was MK-7. The complex polar lipids were consisted of diphosphatidylglycerol (DPG), phosphatidylglycerol (PG), phosphatidylcholine (PC). The major cellular fatty acid components were iso-C15:0, anteiso-C15:0, iso-C16:0, and anteiso-C17:0, and the DNA G+C content was 40.5%. DNA-DNA relatedness of our novel strain and reference strain O. locisalsi KCTC 13253(T), O. oncorhynchi subsp. incaldanensis DSM 16557(T), O. oncorhynchi subsp. oncorhynchi JCM 12661(T) was 45.7, 43.8, and 41.9%. From the results of phenotypic, chemotaxonomic, and phylogenetic analyses of strain TK1655(T), we propose the novel species Oceanobacillus gochujangensis sp. nov. The type strain is TK1655(T) (=KCCM 101304(T) =KCTC 33014(T) =CIP 110582(T) =NBRC 109637(T)).

  5. THE INFLUENCE OF CHINESE COSTUMES ON DESIGNS AND COLORS OF KOREAN TRADITIONAL WEDDING CLOTHING

    OpenAIRE

    SONG, YOO JOO

    2016-01-01

    ABSTRACTWedding ceremony is a state of art that contains both the country's history and culture. In my research I am specifically delving into Korea's and China's wedding ceremony especially the clothing. The conclusion I made was that the historical ties of two countries influenced what Korean people wore in weddings. Modern Korean wedding consist of two ceremonies. One is western-style conventional wedding ceremony in which bride and bridegroom wear western wedding clothing. The other cerem...

  6. Effect of soy lecithin on total cholesterol content, fatty acid composition and carcass characteristics in the Longissimus dorsi of Hanwoo steers (Korean native cattle).

    Science.gov (United States)

    Li, Xiang Zi; Park, Byung Ki; Hong, Byuong Chon; Ahn, Jun Sang; Shin, Jong Suh

    2017-06-01

    This study aims to investigate the effect of soy lecithin on the total cholesterol content, the fatty acid composition and carcass characteristics in the Longissimus dorsi in Hanwoo steers. Hanwoo steers (24 head) were fed two diets: Control (CON) (concentrate + alcohol-fermented feed (AFF)) and soy lecithin treatment (CON + soy lecithin at 0.5% of the AFF). Soy lecithin treatment increased average daily gain, serum concentrations of triglyceride, total cholesterol and high-density lipoprotein-cholesterol in the blood. A lower cholesterol concentration was found in the Longissimus dorsi for the soy lecithin diet compared to the CON diet. With respect to the marbling score and quality grade of Longissimus dorsi, soy lecithin supplementation significantly increased the C20:5n3, C22:4 and polyunsaturated fatty acids contents compared to the CON diet. Soy lecithin supplementation would alter the total cholesterol content, polyunsaturated fatty acid profile and meat quality of Longissimus dorsi. © 2016 Japanese Society of Animal Science.

  7. Encounters of the Korean Body with Traditional and Modern Medical Systems

    OpenAIRE

    KANG Shin-Ik

    2004-01-01

    The body has been an intense focus of attention since the 1990s both in academic and mundane discourse. In philosophy, literature critique, sociology and anthropology the body has been found to have various implications and auras around it. I try to explain the body as the subject of medicine rather philosophically, in terms of nature, culture and phenomena. And then I look into the Korean body of the late 19th century when western biomedicine was first introduced. The Korean body was encount...

  8. Medicinal efficacy of plants utilized as temple food in traditional Korean Buddhism.

    Science.gov (United States)

    Kim, Hyun; Song, Mi-Jang; Potter, Daniel

    2006-03-08

    We investigated the medicinal efficacies of plants used as food in 27 Korean Buddhist temples from 1997 to 2002. We studied 161 species of plants belonging to 135 genera in 65 families. Twenty-one plant parts were utilized as food in 42 different preparations. Approximately 82% of the plants studied had medicinal effects, with a wide range of efficacies (126 types). Of the medicinal plants, 52% were used for digestive problems, circulatory illnesses, and respiratory diseases. These results demonstrate that a high proportion of the food consumed in Korean temples is medicinal, and is used for a wide variety of diseases.

  9. Soy Foods and Health

    Science.gov (United States)

    ... products such as soy burgers and soy hot dogs. Whole soy beans (edamame) and foods that contain whole soy are a good source of protein. What Are the Benefits? Many Americans have added more soy to their ...

  10. Bacillus licheniformis isolated from Korean traditional food sources enhances the resistance of Caenorhabditis elegans to infection by Staphylococcus aureus.

    Science.gov (United States)

    Yun, Hyun Sun; Heo, Ju Hee; Son, Seok Jun; Park, Mi Ri; Oh, Sangnam; Song, Min-Ho; Kim, Jong Nam; Go, Gwang-Woong; Cho, Ho-Seong; Choi, Nag-Jin; Jo, Seung-Wha; Jeong, Do-Youn; Kim, Younghoon

    2014-08-01

    We investigated whether Bacillus spp., newly isolated from Korean traditional food resources, influence the resistance of hosts to foodborne pathogens, by using Caenorhabditis elegans as a surrogate host model. Initially, we selected 20 Bacillus spp. that possess antimicrobial activity against various foodborne pathogens, including Staphylococcus aureus. Among the selected strains, six strains of Bacillus spp. used in preconditioning significantly prolonged the survival of nematodes exposed to S. aureus. Based on 16S rRNA gene sequencing, all six strains were identified as B. licheniformis. Our findings suggest that preconditioning with B. licheniformis may modulate the host defense response against S. aureus.

  11. The Wheel Model of STEAM Education Based on Traditional Korean Scientific Contents

    Science.gov (United States)

    Kim, Pyoung Won

    2016-01-01

    The Korean STEAM education pursues a convergent human resources education, but there are shortcomings associated with it due to the fact that it excludes the Humanities in its curriculum. This study embodies the accomplishments from the design and field application of the STEAM education model that has added Humanities fields (history, geography,…

  12. A rice-based traditional dietary pattern is associated with obesity in Korean adults.

    Science.gov (United States)

    Kim, Jihye; Jo, Inho; Joung, Hyojee

    2012-02-01

    Dietary patterns are critical in the prevention of chronic disease. The relationship between specific dietary patterns and obesity has not been evaluated in a Korean adult population. This study examined whether specific dietary patterns are associated with obesity using survey data of the largest, nationally representative, general Korean population. The cross-sectional study was comprised of 10,089 Korean adults (19 years or older) who participated in the second and third Korean National Health and Nutrition Examination Surveys conducted in 2001 and 2005, respectively. Dietary data were assessed by 24-hour recall method. Obesity was defined as body mass index (calculated as kg/m(2)) ≥25, which is the cutoff point for adults in the Asian and Pacific regions. Four dietary patterns were derived using factor analysis (white rice and kimchi pattern; high-fat, sweets, and coffee pattern; meat and alcohol pattern; and grains, vegetables, and fish pattern). Each dietary pattern explained 8.6%, 6.7%, 5.7%, and 5.7% of the variation in food intake, respectively. The white rice and kimchi pattern (P for trend=0.0039) and the high-fat, sweets, and coffee pattern (P for trend=0.0054) were positively associated with obesity after adjustments for age, sex, energy intake, alcohol intake, smoking status, physical activity, and chronic diseases. No significant association was found among the meat and alcohol pattern; the grains, vegetables, and fish pattern; and obesity. Specific dietary patterns, which include the white rice and kimchi and high-fat, sweets, and coffee patterns, may be independently associated with obesity in Korean adults. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  13. Bacillus licheniformis Isolated from Traditional Korean Food Resources Enhances the Longevity of Caenorhabditis elegans through Serotonin Signaling.

    Science.gov (United States)

    Park, Mi Ri; Oh, Sangnam; Son, Seok Jun; Park, Dong-June; Oh, Sejong; Kim, Sae Hun; Jeong, Do-Youn; Oh, Nam Su; Lee, Youngbok; Song, Minho; Kim, Younghoon

    2015-12-02

    In this study, we investigated potentially probiotic Bacillus licheniformis strains isolated from traditional Korean food sources for ability to enhance longevity using the nematode Caenorhabditis elegans as a simple in vivo animal model. We first investigated whether B. licheniformis strains were capable of modulating the lifespan of C. elegans. Among the tested strains, preconditioning with four B. licheniformis strains significantly enhanced the longevity of C. elegans. Unexpectedly, plate counting and transmission electron microscopy (TEM) results indicated that B. licheniformis strains were not more highly attached to the C. elegans intestine compared with Escherichia coli OP50 or Lactobacillus rhamnosus GG controls. In addition, qRT-PCR and an aging assay with mutant worms showed that the conditioning of B. licheniformis strain 141 directly influenced genes associated with serotonin signaling in nematodes, including tph-1 (tryptophan hydroxylase), bas-1 (serotonin- and dopamine-synthetic aromatic amino acid decarboxylase), mod-1 (serotonin-gated chloride channel), ser-1, and ser-7 (serotonin receptors) during C. elegans aging. Our findings suggest that B. licheniformis strain 141, which is isolated from traditional Korean foods, is a probiotic generally recognized as safe (GRAS) strain that enhances the lifespan of C. elegans via host serotonin signaling.

  14. Traditional Korean islanders encounters with the British navy in the 1880s: The Port Hamilton Affair of 1885–1887

    Directory of Open Access Journals (Sweden)

    Stephen A. Royle

    2016-06-01

    Full Text Available This article deals with the encounters between a traditional Korean rural and island population and western military forces when the British navy occupied Geomundo, an archipelago known to them as Port Hamilton, for 22 months between 1885 and 1887. The paper first outlines the sometimes painful process of East Asian countries being opened up to trade and outside influences in the 19th century, a process sometimes urged upon them by naval weapons in this era of gunboat diplomacy. This provides the setting for the Port Hamilton Affair itself when in preparation for possible war with Russia, a British naval squadron steamed into Port Hamilton and took it without reference to the local people or their national government. After brief reference to the political consequences of this action, the focus is then on what the records from the occupation and earlier investigations by the British, who had long coveted the islands’ strategic harbour, reveal about the life of the islanders. The article considers both their traditional life, from a time rather before western travel accounts were written about the Korean mainland, and how the islanders fared under the British.

  15. No difference in stroke knowledge between Korean adherents to traditional and western medicine – the AGE study: an epidemiological study

    Directory of Open Access Journals (Sweden)

    Eun Su-Yong

    2006-06-01

    Full Text Available Abstract Background Effective stroke intervention and risk reduction depend on the general public's awareness and knowledge of stroke. In Korea, where both traditional Oriental medicine and Western medicine are practiced, estimates of the general public's awareness and knowledge of stroke are poor. The present study sought to describe the inception cohort of the Ansan Geriatric Study (AGE study and to determine baseline stroke awareness and preferred medical treatment for stroke in this Korean sample. Methods A total of 2,767 subjects selected randomly from the Ansan Geriatric Study in South Korea were questioned about stroke. Their answers were compared with their sociodemographic data and other variables. Results Only 44.8% of participants correctly identified stroke as a vascular disease in the human brain. Sudden numbness or weakness was the most frequently identified stroke warning sign (60.2%. Hypertension (66.7% and mental stress (62.2% were most frequently identified as stroke risk factors. The contributions of diabetes mellitus and cardiovascular disease to stroke were underestimated; they were identified as risk factors by 28.3% and 18.6% of participants, respectively. The predictors for poor knowledge of stroke warning signs and risk factors were similar irrespective of preference for Western or Oriental medical treatment, and included those with lower levels of education and inaccurate definition of stroke. Television and radio (40.3% were the most frequent sources of stroke information for both groups. Conclusion This study shows that knowledge of stroke is similar among Koreans with preferences for either Western or Oriental medical treatment and that misunderstandings about stroke are common among the Korean elderly. In order to prevent and manage stroke effectively, public health education regarding basic concepts of stroke is necessary. This should target those with a lower level of education and a misunderstanding of the

  16. Soy, Soy Foods and Their Role in Vegetarian Diets

    Science.gov (United States)

    Baroni, Luciana

    2018-01-01

    Soy is a basic food ingredient of traditional Asian cuisine used for thousands of years. In Western countries, soybeans have been introduced about a hundred years ago and recently they are mainly used for surrogate foods production. Soy and soy foods are common nutritional solutions for vegetarians, due to their high protein content and versatility in the production of meat analogues and milk substitutes. However, there are some doubts about the potential effects on health, such as the effectiveness on cardiovascular risk reduction or, conversely, on the possible disruption of thyroid function and sexual hormones. The soy components that have stimulated the most research interest are isoflavones, which are polyphenols with estrogenic properties highly contained in soybeans. In this review, we discuss the characteristics of soy and soy foods, focusing on their nutrient content, including phytoestrogens and other bioactive substances that are noteworthy for vegetarians, the largest soy consumers in the Western countries. The safety of use will also be discussed, given the growing trend in adoption of vegetarian styles and the new soy-based foods availability. PMID:29304010

  17. Soy, Soy Foods and Their Role in Vegetarian Diets

    Directory of Open Access Journals (Sweden)

    Gianluca Rizzo

    2018-01-01

    Full Text Available Soy is a basic food ingredient of traditional Asian cuisine used for thousands of years. In Western countries, soybeans have been introduced about a hundred years ago and recently they are mainly used for surrogate foods production. Soy and soy foods are common nutritional solutions for vegetarians, due to their high protein content and versatility in the production of meat analogues and milk substitutes. However, there are some doubts about the potential effects on health, such as the effectiveness on cardiovascular risk reduction or, conversely, on the possible disruption of thyroid function and sexual hormones. The soy components that have stimulated the most research interest are isoflavones, which are polyphenols with estrogenic properties highly contained in soybeans. In this review, we discuss the characteristics of soy and soy foods, focusing on their nutrient content, including phytoestrogens and other bioactive substances that are noteworthy for vegetarians, the largest soy consumers in the Western countries. The safety of use will also be discussed, given the growing trend in adoption of vegetarian styles and the new soy-based foods availability.

  18. Soy, Soy Foods and Their Role in Vegetarian Diets.

    Science.gov (United States)

    Rizzo, Gianluca; Baroni, Luciana

    2018-01-05

    Soy is a basic food ingredient of traditional Asian cuisine used for thousands of years. In Western countries, soybeans have been introduced about a hundred years ago and recently they are mainly used for surrogate foods production. Soy and soy foods are common nutritional solutions for vegetarians, due to their high protein content and versatility in the production of meat analogues and milk substitutes. However, there are some doubts about the potential effects on health, such as the effectiveness on cardiovascular risk reduction or, conversely, on the possible disruption of thyroid function and sexual hormones. The soy components that have stimulated the most research interest are isoflavones, which are polyphenols with estrogenic properties highly contained in soybeans. In this review, we discuss the characteristics of soy and soy foods, focusing on their nutrient content, including phytoestrogens and other bioactive substances that are noteworthy for vegetarians, the largest soy consumers in the Western countries. The safety of use will also be discussed, given the growing trend in adoption of vegetarian styles and the new soy-based foods availability.

  19. Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques

    Directory of Open Access Journals (Sweden)

    Youri Joh

    2017-01-01

    Full Text Available This research evaluated blackberries grown in Oklahoma and wines produced using a modified traditional Korean technique employing relatively oxygen-permeable earthenware fermentation vessels. The fermentation variables were temperature (21.6°C versus 26.6°C and yeast inoculation versus wild fermentation. Wild fermented wines had higher total phenolic concentration than yeast fermented wines. Overall, wines had a relatively high concentration of anthocyanin (85–320 mg L−1 malvidin-3-monoglucoside and antioxidant capacity (9776–37845 µmol Trolox equivalent g−1. “Natchez” berries had a higher anthocyanin concentration than “Triple Crown” berries. Higher fermentation temperature at the start of the winemaking process followed by the use of lower fermentation/storage temperature for aging wine samples maximized phenolic compound extraction/retention. The Korean winemaking technique used in this study produced blackberry wines that were excellent sources of polyphenolic compounds as well as being high in antioxidant capacity as measured by the Oxygen Radical Absorbance Capacity (ORAC test.

  20. Raman mapping study of the pigments in the dancheong of Korean traditional buildings

    Science.gov (United States)

    Ji, Jeong-Eun; Han, Kiok; Nam, Jiyeon; Kim, Seung; Kang, Dai-Ill; Park, Min-Jung; Lee, Han-Hyoung; Yang, In-Sang

    2017-04-01

    Korea experienced a tragic loss of most of the Sungnyemun building in an arson attack in 2008. Few scientific records of the pigments originally used in the Korean national treasure exist, thus, the restoration of Sungnyemun was a serious failure. Because the Raman spectroscopic method has the advantage of analyzing the pigment phases in a simple, nondestructive, and noncontact way, it is becoming more important in scientific research on the colors present in cultural assets. In this study, Raman mapping measurements of the pigments in several "dancheong" - color decorations of the surfaces of the wood structure of Korean buildings - samples from Bongjeongsa Geukrakjeon and Sunglimsa Bogwangjeon are presented. The distribution of the pigments, which is difficult to observe with the naked eye, can be found in detail through a high-resolution Raman mapping image. A change of Raman spectrum due to the powderization of some pigments in the colored layer is also observed. The powderization of the pigments is considered to be due to weathering. Our Raman study will be helpful for the preservation and restoration of cultural heritage in general.

  1. Soy Allergy

    Science.gov (United States)

    ... Allergy tests Soy allergy Symptoms & causes Diagnosis & treatment Advertisement Mayo Clinic does not endorse companies or products. ... a Job Site Map About This Site Twitter Facebook Google YouTube Pinterest Mayo Clinic is a not- ...

  2. Effects of natural plant extracts and gamma rays on lactobacillus isolated from Korean traditional raw rice wine

    Energy Technology Data Exchange (ETDEWEB)

    Nam, Ji Young; Kim, Jae Hun; Lee, Ju Woon; Kim, Jin Kyu [Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of)

    2010-12-15

    Recently, Korean traditional raw rice wines (RRW) have received attention because they are a nutritious food with health properties. But the rapid deterioration of fermented RRW is one of the serious problems for brewing and marketing in the world beyond Korea. The goal of this study was to develop a way to enhance the quality and to lengthen the period of circulation of the RRW. A lactic acid bacterium was isolated from RRW. It was identified as Lactobacillus fermentum (98%) based on its biochemical properties, and 16S rRNA sequence. Treatments of RRW with gamma radiation and green tea extracts reduced the bacterial population except for yeasts and Lactobacillus in the RRW. This result suggested that the natural plant extracts and catechin products can be used as an effective natural storage agent.

  3. Severe Ulnar Nerve Injury After Bee Venom Acupuncture at a Traditional Korean Medicine Clinic: A Case Report.

    Science.gov (United States)

    Park, Joon Sang; Park, Yoon Ghil; Jang, Chul Hoon; Cho, Yoo Na; Park, Jung Hyun

    2017-06-01

    This case report describes a severe nerve injury to the right ulnar nerve, caused by bee venom acupuncture. A 52-year-old right-handed man received bee venom acupuncture on the medial side of his right elbow and forearm, at a Traditional Korean Medicine (TKM) clinic. Immediately after acupuncture, the patient experienced pain and swelling on the right elbow. There was further development of weakness of the right little finger, and sensory changes on the ulnar dermatome of the right hand. The patient visited our clinic 7 days after acupuncture. Electrodiagnostic studies 2 weeks after the acupuncture showed ulnar nerve damage. The patient underwent steroid pulse and rehabilitation treatments. However, his condition did not improve completely, even 4 months after acupuncture.

  4. Social-ecological memory in an autobiographical novel: ecoliteracy, place attachment, and identity related to the Korean traditional village landscape

    Directory of Open Access Journals (Sweden)

    GoWoon Kim

    2017-06-01

    Full Text Available Our study discusses how literature, in particular an autobiographical novel, can be approached as a valuable reservoir of social-ecological memory (SEM. Through our analysis of acclaimed Korean writer Park Wan-suh's autobiographical novel Who Ate Up All the Shinga?, we discuss how an individual (the author manifests ecoliteracy, place attachment, and identity in relation to Korea's traditional village landscape that can serve as a suitable setting for understanding Korea's local social-ecological contexts. We find a rich account of knowledge and practices related to living and ecological components, resource and landscape management systems, social institutions, and worldviews. The author's descriptions of her native village landscape show the role of village resource and landscape management practices in enhancing local biodiversity and developing ecoliteracy in relation to indigenous ecosystem-like concepts. In addition, several social capitals are mentioned as key to sustaining the village community. The author's knowledge of local plants is the result of her childhood experiences in nature, and her place attachment is tightly linked with her worldview that is cultivated through intricate human-nature relationships within the Korean traditional village landscape. Furthermore, the novel contributes to comprehending resilience thinking by providing a narrative of social changes and interactions between humans and nature. Thus, SEM retained in literature can facilitate a meaningful understanding of social-ecological contexts in a given social-ecological system. Our study therefore suggests new functions of autobiographical memory in literary work for delivering SEM, and informs the study of SEM across the fields of humanities, social sciences, and natural resources management.

  5. Genome Sequencing of Bacillus subtilis SC-8, Antagonistic to the Bacillus cereus Group, Isolated from Traditional Korean Fermented-Soybean Food

    OpenAIRE

    Yeo, In-Cheol; Lee, Nam Keun; Hahm, Young Tae

    2012-01-01

    Bacillus subtilis SC-8 is a Gram-positive bacterium displaying narrow antagonistic activity for the Bacillus cereus group. B. subtilis SC-8 was isolated from Korean traditional fermented-soybean food. Here we report the draft genome sequence of B. subtilis SC-8, including biosynthetic genes for antibiotics that may have beneficial effects for control of food-borne pathogens.

  6. Genome sequencing of Bacillus subtilis SC-8, antagonistic to the Bacillus cereus group, isolated from traditional Korean fermented-soybean food.

    Science.gov (United States)

    Yeo, In-Cheol; Lee, Nam Keun; Hahm, Young Tae

    2012-01-01

    Bacillus subtilis SC-8 is a Gram-positive bacterium displaying narrow antagonistic activity for the Bacillus cereus group. B. subtilis SC-8 was isolated from Korean traditional fermented-soybean food. Here we report the draft genome sequence of B. subtilis SC-8, including biosynthetic genes for antibiotics that may have beneficial effects for control of food-borne pathogens.

  7. Complete Genome Sequence of Bacillus velezensis YJ11-1-4, a Strain with Broad-Spectrum Antimicrobial Activity, Isolated from Traditional Korean Fermented Soybean Paste.

    Science.gov (United States)

    Lee, Hyo Jung; Chun, Byung-Hee; Jeon, Hye Hee; Kim, Yeon Bee; Lee, Se Hee

    2017-11-30

    Bacillus velezensis YJ11-1-4 is a strain that exhibits broad-spectrum antimicrobial activity against various pathogens. It was isolated from doenjang, a traditional Korean fermented soybean paste. The genome comprises a single circular chromosome of 4,006,637 bp with 46.42% G+C content without plasmids. Copyright © 2017 Lee et al.

  8. Sustaining a Korean Traditional Rural Landscape in the Context of Cultural Landscape

    Directory of Open Access Journals (Sweden)

    Hae-Joon Jung

    2015-08-01

    Full Text Available Traditional rural landscapes emerged from the long term interaction of the natural and anthropogenic environment. These landscapes are now threatened by drastic social-ecological changes. Recent international trends on sustaining cultural landscapes place great emphasis on understanding of multiple values, presented in the landscape, by considering various stakeholder perspectives. It is now recognized that strong community engagement with the landscape should be translated into conservation and management practices. This paper aims to examine the recent conservation activities around endangered traditional rural landscapes in Korea through a case study of Gacheon village. In this village, since 2000, a series of central administrative measures have been implemented to revive the local community, and to conserve its distinctive landscape. By analyzing challenges to the site, by discussing conservation experience and lessons, and by recommending future strategies for sustaining its cultural landscapes, this paper is expected to provide a basis for future policy-making for safeguarding traditional rural landscapes.

  9. Estimated dietary isoflavone intake of Korean population based on National Nutrition Survey.

    Science.gov (United States)

    Kim, J -S.; Kwon, C -S.

    2001-07-01

    The dietary isoflavone intake of the Korean population was estimated based on data from the Korean National Nutrition Survey conducted in 1995, which included 3224 male and 3475 female subjects with a wide age range. Data on the isoflavone content of soybeans and their products were collected from a literature survey of Korean journals. This information was then screened based on the methodological validity, compared with values reported in international journals, and an average value adopted for each food. Thereafter, the total isoflavone intake per capita was estimated as 14.88 mg/d, which was attributed to genistein (7.32 mg), daidzein (5.81 mg), and glycitein (1.75 mg). Soybeans and three traditional soy foods (tofu, soybean paste, soybean sprouts) contributed to more than 94% of the total isoflavone intake of the Korean population. Slight differences in the isoflavone intake level and pattern were observed between the various residential areas. The rural and urban isoflavone intakes were estimated at 15.18 and 14.85 mg per capita, respectively. Rural residents were more dependent on soybeans than processed soy products for their isoflavone intake, while urban residents extracted more isoflavones from tofu, compared to their rural counterparts. The total isoflavone intake reported in this study may be underestimated, as other products containing soyflour and soy protein were not accounted for.

  10. Metagenomic analysis of fungal diversity in Korean traditional wheat-based fermentation starter nuruk.

    Science.gov (United States)

    Bal, Jyotiranjan; Yun, Suk-Hyun; Yeo, Soo-Hwan; Kim, Jung-Mi; Kim, Dae-Hyuk

    2016-12-01

    Nuruk, a traditional natural starter, is extensively used in the brewing of Makgeolli, one of Korea's most popular alcoholic beverages that has been recently gaining global popularity. Thus, the quality of traditional nuruk needs to be enhanced. The nuruk mycobiome greatly influences both fermentation process as well as palatability enhancement. Limitations of culture-dependent identification restrict an accurate analysis of fungal diversity and distribution in nuruks. 454 pyrosequencing of two traditional wheat-based nuruks, prepared at two representative temperature conditions revealed a total of 153 and 53 OTUs for nuruks A and B, respectively, from a total of 33,157 ITS sequences. Phylogenetic assignments indicated that nuruk A mycobiota was dominated by the genera Aspergillus and Mucorales, whereas nuruk B by Rhizomucor. Species-level identification indicated that Mucorales sp., Aspergillus candidus, and Aspergillus cibarius predominated in nuruk A mycoflora whereas Rhizomucor pusillus, Mucorales sp., and Thermoascus crustaceus in nuruk B. The alpha diversity indices suggest nuruk A mycobiota to be more diverse than that of nuruk B at almost all time points of fermentation. Resemblances of patterns of predominant species composition and succession between culture-dependent and -independent phylogenetic analysis creates the potential to reconstruct the nuruk mycobiome in vitro, which allows the establishment of a standard inoculum for scientific comparison. Copyright © 2016 Elsevier Ltd. All rights reserved.

  11. Nutritional and sensory attributes of soy-supplemented cereal meals ...

    African Journals Online (AJOL)

    Soy flour, cereal flour and starch were prepared with slight modifications of the traditional methods. Cereal starch and flour were then fortified with soy flour in a ratio of 3:1 (w/w) of cereal starch flour to soy flour and were used to prepare dumplings breakfast meals and cakes. Unfortified meals were prepared as control ...

  12. Rapid monitoring of the fermentation process for Korean traditional rice wine 'Makgeolli' using FT-NIR spectroscopy

    Science.gov (United States)

    Kim, Dae-Yong; Cho, Byoung-Kwan

    2015-11-01

    The quality parameters of the Korean traditional rice wine "Makgeolli" were monitored using Fourier transform near-infrared (FT-NIR) spectroscopy with multivariate statistical analysis (MSA) during fermentation. Alcohol, reducing sugar, and titratable acid were the parameters assessed to determine the quality index of fermentation substrates and products. The acquired spectra were analyzed with partial least squares regression (PLSR). The best prediction model for alcohol was obtained with maximum normalization, showing a coefficient of determination (Rp2) of 0.973 and a standard error of prediction (SEP) of 0.760%. In addition, the best prediction model for reducing sugar was obtained with no data preprocessing, with a Rp2 value of 0.945 and a SEP of 1.233%. The prediction of titratable acidity was best with mean normalization, showing a Rp2 value of 0.882 and a SEP of 0.045%. These results demonstrate that FT-NIR spectroscopy can be used for rapid measurements of quality parameters during Makgeolli fermentation.

  13. The Sound of a Buk (Korean Traditional Drum) Attenuates Anaphylactic Reactions by the Activation of Estrogen Receptor-β.

    Science.gov (United States)

    Kim, Hee-Yun; Ko, Kyung-Ja; Nam, Sun-Young; Jeong, Hyun-Ja; Kim, Hyung-Min

    2015-01-01

    Anaphylaxis is associated with systemic vasodilation that causes low blood pressure and induces hypoxic brain damage. The sound of a Buk (Korean traditional drum) is similar to the human heart beat and affects blood pressure, heart rate, and the nervous system by increasing physiological excitation and sympathetic nervous system activity. So, this study focused on the effect of Buk music as a means of treating anaphylaxis. Mice were given an intraperitoneal injection of compound 48/80 (6.5 mg/kg, a mast cell degranulator). After compound 48/80 injection, mice were exposed to Buk music and white noise for 5 min in a sound isolation booth. The mortality rate was checked over the next 40 min. Levels of hypoxia-inducible factor-1α (HIF-1α) and vascular endothelial growth factor (VEGF) in the serum and brain tissues were analyzed by Western blotting, quantitative real-time PCR, and ELISA methods. Exposure to Buk music significantly reduced compound 48/80-induced mortality and histamine release, as well as HIF-1α and VEGF levels compared with the compound 48/80 group or compound 48/80 and white noise group. Buk music also reduced levels of tumor necrosis factor-α, and significantly increased estrogen receptor-β mRNA levels. These results indicate that Buk music has potential for the treatment of anaphylaxis. © 2015 S. Karger AG, Basel.

  14. PMC-12, a Prescription of Traditional Korean Medicine, Improves Amyloid β-Induced Cognitive Deficits through Modulation of Neuroinflammation

    Directory of Open Access Journals (Sweden)

    Min Young Park

    2015-01-01

    Full Text Available PMC-12 is a prescription used in traditional Korean medicine that consists of a mixture of four herbal medicines, Polygonum multiflorum, Rehmannia glutinosa, Polygala tenuifolia, and Acorus gramineus, which have been reported to have various pharmacological effects on age-related neurological diseases. In the present study, we investigated whether PMC-12 improves cognitive deficits associated with decreased neuroinflammation in an amyloid-β-(Aβ- induced mouse model and exerts the antineuroinflammatory effects in lipopolysaccharide-(LPS- stimulated murine BV2 microglia. Intracerebroventricular injection of Aβ25-35 in mice resulted in impairment in learning and spatial memory, whereas this was reversed by oral administration of PMC-12 (100 and 500 mg/kg/day in dose-dependent manners. Moreover, PMC-12 reduced the increase of Aβ expression and activation of microglia and astrocytes in the Aβ25-35-injected brain. Furthermore, quantitative PCR data showed that inflammatory mediators were significantly decreased by administration of PMC-12 in Aβ-injected brains. Consistent with the in vivo data, PMC-12 significantly reduced the inflammatory mediators in LPS-stimulated BV2 cells without cell toxicity. Moreover, PMC-12 exhibited anti-inflammatory properties via downregulation of ERK, JNK, and p38 MAPK pathways. These findings suggest that the protective effects of PMC-12 may be mediated by its antineuroinflammatory activities, resulting in the attenuation of memory impairment; accordingly, PMC-12 may be useful in the prevention and treatment of AD.

  15. Pyrosequencing-based analysis of the bacterial community during fermentation of Alaska pollock sikhae: traditional Korean seafood.

    Science.gov (United States)

    Jin Kim, Hyo; Kim, Min-Jeong; Lee Turner, Timothy; Lee, Myung-Ki

    2014-01-01

    We analyzed the bacterial community of Alaska pollock sikhae, a traditional Korean food made by natural fermentation with Alaska pollock, utilizing pyrosequencing. We fermented the Alaska pollock sikhae at two different temperatures (10°C and 20°C). Before fermentations, the bacterial community was varied. After fermentations, however, Lactobacillus sakei became dominant. The Alaska pollock sikhae sample before fermentations contained only 2% L. sakei, but the sample on day 6 of fermentation at 10°C comprised 74% L. sakei (90% at 20°C). In addition, we observed a reduction in the composition of unpreferred bacterial species for foods after fermentation. The composition of unpreferred bacterial species was more than 30% of total reads in samples before fermentation and decreased to less than 0.2% after fermentation. This result suggested that the fermentation of Alaska pollock sikhae can be beneficial for food safety. Alaska pollock sikhae might be a favorable habitat for L. sakei. Our study is the first report illustrating the alteration of the bacterial community of Alaska pollock sikhae during fermentation utilizing pyrosequencing analysis.

  16. Metabolic Pathways Associated with Kimchi, a Traditional Korean Food, Based onIn SilicoModeling of Published Data.

    Science.gov (United States)

    Shin, Ga Hee; Kang, Byeong-Chul; Jang, Dai Ja

    2016-12-01

    Kimchi is a traditional Korean food prepared by fermenting vegetables, such as Chinese cabbage and radishes, which are seasoned with various ingredients, including red pepper powder, garlic, ginger, green onion, fermented seafood ( Jeotgal ), and salt. The various unique microorganisms and bioactive components in kimchi show antioxidant activity and have been associated with an enhanced immune response, as well as anti-cancer and anti-diabetic effects. Red pepper inhibits decay due to microorganisms and prevents food from spoiling. The vast amount of biological information generated by academic and industrial research groups is reflected in a rapidly growing body of scientific literature and expanding data resources. However, the genome, biological pathway, and related disease data are insufficient to explain the health benefits of kimchi because of the varied and heterogeneous data types. Therefore, we have constructed an appropriate semantic data model based on an integrated food knowledge database and analyzed the functional and biological processes associated with kimchi in silico . This complex semantic network of several entities and connections was generalized to answer complex questions, and we demonstrated how specific disease pathways are related to kimchi consumption.

  17. Characterization of antimicrobial lipopeptides produced by Bacillus sp. LM7 isolated from chungkookjang, a Korean traditional fermented soybean food.

    Science.gov (United States)

    Lee, Mi-Hwa; Lee, Jiyeon; Nam, Young-Do; Lee, Jong Suk; Seo, Myung-Ji; Yi, Sung-Hun

    2016-03-16

    A wild-type microorganism exhibiting antimicrobial activities was isolated from the Korean traditional fermented soybean food Chungkookjang and identified as Bacillus sp. LM7. During its stationary growth phase, the microorganism secreted an antimicrobial substance, which we partially purified using a simple two-step procedure involving ammonium sulfate precipitation and heat treatment. The partially purified antimicrobial substance, Anti-LM7, was stable over a broad pH range (4.0-9.0) and at temperatures up to 80 °C for 30 min, and was resistant to most proteolytic enzymes and maintained its activity in 30% (v/v) organic solvents. Anti-LM7 inhibited the growth of a broad range of Gram-positive bacteria, including Bacillus cereus and Listeria monocytogenes, but it did not inhibit lactic acid bacteria such as Lactobacillus plantarum and Lactococcus lactis subsp. Lactis. Moreover, unlike commercially available nisin and polymyxin B, Anti-LM7 inhibited certain fungal strains. Lastly, liquid chromatography-mass spectrometry analysis of Anti-LM7 revealed that it contained eight lipopeptides belonging to two families: four bacillomycin D and four surfactin analogs. These Bacillus sp. LM7-produced heterogeneous lipopeptides exhibiting extremely high stability and a broad antimicrobial spectrum are likely to be closely related to the antimicrobial activity of Chungkookjang, and their identification presents an opportunity for application of the peptides in environmental bioremediation, pharmaceutical, cosmetic, and food industries. Copyright © 2015 Elsevier B.V. All rights reserved.

  18. Aluminum ammonium sulfate dodecahydrate purified from traditional Chinese medicinal herb Korean monkshood root is a potent matrix metalloproteinase inhibitor.

    Science.gov (United States)

    Shen, Yehua; Liu, Sen; Jin, Fenghai; Mu, Tianyang; Li, Cong; Jiang, Kun; Tian, Weihua; Yu, Dahai; Zhang, Yingqi; Fang, Xuexun

    2012-06-01

    Matrix metalloproteinases (MMPs) are zinc-dependent endopeptidases and key regulators for many physiological and pathological functions. The MMP inhibitors have been shown to modulate diseases such as cancer, inflammation, and cardiovascular diseases. In this paper we tracked the MMP inhibitory activities of the traditional Chinese medicinal herb Korean Monkshood Root. The purified active ingredient was identified by the elemental analysis, infrared spectrum (IR) and X-ray diffraction as aluminum ammonium sulfate dodecahydrate. This inorganic compound showed inhibitory activities toward a number of MMP family members. In particular, it has a strong inhibitory effect toward MMP-2 and MMP-9, with IC50 values of 0.54 and 0.50 μM, respectively. Further analysis suggested that the MMP inhibitory activity is mainly due to Al(3+). Cell viability assays using human fibrosarcoma HT1080 cells showed aluminum ammonium sulfate had minimal cyto-toxicity with a concentration up to 500 μM. However, within 50 μM, it exhibited significant inhibition of cell invasion. To our knowledge, there has been no previous report of inorganic form of the MMP inhibitor with strong inhibitory activity. Our results for the first time showed that aluminum ammonium sulfate is an inorganic form of MMP inhibitor with high potency, and can be used to interfere with MMP related cellular processes.

  19. Microbial community, and biochemical and physiological properties of Korean traditional black raspberry (Robus coreanus Miquel) vinegar.

    Science.gov (United States)

    Song, Nho-Eul; Cho, Sung-Ho; Baik, Sang-Ho

    2016-08-01

    The aim of this study was to elucidate the changes in microbial community and biochemical and physiological properties of traditional Muju black raspberry (Robus coreanus Miquel) vinegar (TMBV) during fermentation by culture-independent methods. During vinegar fermentation, ethanol produced up to 120 g L(-1) until day 35, with continuously increasing yeast concentration to a total of log 7.6 CFU mL(-1) . After day 35, acetic acid bacteria (AAB) concentrations rose to log 5.8 CFU mL(-1) until day 144. Denaturing gradient gel electrophoresis analysis showed that Saccharomyces cerevisiae was detected until day 87 of the fermentation, at which point Acetobacter pasteurianus gradually took over as the dominant species. Total sugar was reduced to 6.6 °Brix and total acidity produced up to 44 g L(-1) . In this study, we established the physicochemical analysis and growth dynamics of yeast and AAB during alcoholic and acetic acid fermentation of black raspberry by a traditional method. Overall, S. cerevisiae and A. pasteurianus species appeared to dominate the TMBV fermentation. In conclusion, this study demonstrated a suitable fermentation system for TMBV by the static surface method. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  20. Draft Genome Sequences ofBacillus subtilisStrain DKU_NT_01 Isolated from Traditional Korean Food Containing Soybean (Chung-gook-jang).

    Science.gov (United States)

    Bang, Man-Seok; Jeong, Hee-Won; Lee, Yea-Jin; Oh, Ha-Yeong; Lee, Su Ji; Shim, Moon-Soo; Shin, Jang-In; Oh, Chung-Hun

    2017-08-03

    Here, we report the whole-genome sequence of Bacillus subtilis strain DKU_NT_01 isolated from traditional Korean food containing soybean (chung-gook-jang). The de novo genome of Bacillus subtilis strain DKU_NT_01 has one contig and G+C content of 55.4%, is 4,954,264 bp in length, and contains 5,011 coding sequences (CDSs). Copyright © 2017 Bang et al.

  1. Identification and quantification of antitumor thioproline and methylthioproline in Korean traditional foods by a liquid chromatography-atmospheric pressure chemical ionization-tandem mass spectrometry.

    Science.gov (United States)

    Kim, Sun Hyo; Kim, Hyun-Ji; Shin, Ho-Sang

    2014-11-01

    A liquid chromatography-atmospheric pressure chemical ionization-tandem mass spectrometric method (LC-APCI-MS/MS) has been developed for the sensitive determination of antitumor thioproline and methylthioproline from fermented foods. Thioproline and methylthioproline were derivatized in one step with ethyl chloroformate at room temperature. These compounds were identified and quantified in various traditional Korean fermented foods by LC-APCI-MS/MS. The concentration range of thioproline of each food was found for doenjang (0.011-0.032mg/kg), gochujang (0.010-0.038mg/kg), and ganjang (0.010-0.038mg/kg). Those of methylthioproline of each food was found for doenjang (0.098-0.632mg/kg), gochujang (0.015-0.112mg/kg), and ganjang (0.023-1.468mg/kg). A prolonged aging time leads to an increase in both the thioproline and methylthioproline contents, suggesting that the storage time plays a key role in the formation of thioproline and methylthioproline in Korean traditional foods. The results here suggest that thioproline and methylthioproline are related to the biological activities of traditional Korean fermented foods. Copyright © 2014 Elsevier B.V. All rights reserved.

  2. Garicola koreensis gen. nov., sp. nov., isolated from saeu-jeot, traditional Korean fermented shrimp.

    Science.gov (United States)

    Lo, Naysim; Lee, Se Hee; Jin, Hyun Mi; Jung, Ji Young; Schumann, Peter; Jeon, Che Ok

    2015-03-01

    A novel Gram-staining-positive, non-endospore-forming, aerobic bacterium, designated strain SJ5-4(T), was isolated from seau-jeot, a traditional food that is made by fermentation of highly salted [approximately 25 % (w/v)] shrimp in Korea. Cells were moderately halophilic, non-motile cocci or short rods that showed catalase- and oxidase-positive reactions. Growth of strain SJ5-4(T) was observed at 15-40 °C (optimum, 30 °C), at pH 6.0-9.5 (optimum, pH 6.5-7.0) and in the presence of 1-17 % (w/v) NaCl (optimum, 6 %). The major cellular fatty acids of strain SJ5-4(T) were anteiso-C15 : 0, iso-C15 : 0, anteiso-C17 : 0, iso-C16 : 0 and C16 : 0. Phosphatidylglycerol, diphosphatidylglycerol, phosphatidylinositol, an unidentified phospholipid, three glycolipids and an unidentified lipid were detected as the polar lipids. Strain SJ5-4(T) belonged to the exceptionally small group of strains within the order Micrococcales that show a peptidoglycan cross-linked according to the A-type but containing 2,4-diaminobutyric acid. The G+C content of the genomic DNA was 61.8 mol%. MK-7, MK-8 and MK-9 were detected as the isoprenoid quinones. Strain SJ5-4(T) was most closely related to members of the genus Nesterenkonia, with 16S rRNA gene sequence similarities of 93.1-94.8 %. However, phylogenetic inference based on 16S rRNA gene sequences showed that strain SJ5-4(T) formed a phyletic lineage distinct from members of the genus Nesterenkonia within the family Micrococcaceae. On the basis of its phenotypic and molecular features, strain SJ5-4(T) represents a novel genus and species of the family Micrococcaceae, for which the name Garicola koreensis gen. nov., sp. nov. is proposed. The type strain of Garicola koreensis is SJ5-4(T) ( = KACC 16909(T) = JCM 18572(T) = DSM 28238(T)). © 2015 IUMS.

  3. Jeotgalibaca dankookensis gen. nov., sp. nov., a member of the family Carnobacteriaceae, isolated from seujeot (Korean traditional food).

    Science.gov (United States)

    Lee, Dong-Geol; Trujillo, Martha E; Kang, Heecheol; Ahn, Tae-Young

    2014-05-01

    A novel, Gram-stain-positive bacterium, designated strain EX-07T, was isolated from seujeot (Korean traditional food). The strain was aerobic, halotolerant and non-motile; it formed cocci that grouped into tetrads and sarcinae or formed irregular conglomerates. Growth occurred at pH 7-9, at 10-37 °C and with up to 9% NaCl. Isolate EX-07T was catalase- and oxidase-negative and used sugars and organic acids as carbon sources. The 16S rRNA gene sequence of the novel strain showed 94.2-94.5% similarity with the type strains of Trichococcus pasteurii, Trichococcus patagoniensis, Trichococcus collinsii, Trichococcus flocculiformis and Trichococcus palustris and only 92.2% with representatives of the genera Bavariicoccus, Carnobacterium and Granulicatella. Sequence similarities based on the groEL gene ranged from 81.3 to 82.8% between the novel isolate and the type strains of all species of the genus Trichococcus, and only 74.2 and 75.3% with type strains of members of the genera Bavariicoccus and Granulicatella, respectively. The G+C content of the genomic DNA was 39.6 mol%. The predominant fatty acids were C16:1ω9c, C18:1ω9c, C16:0 and C14:0. The polar lipid profile was very complex and included phosphatidylethanolamine and several unidentified aminolipids, glycolipids and phospholipids. Based on the genotypic and phenotypic results obtained in this study, it is proposed that isolate EX-07T represents a novel species of a new genus in the family Carnobacteriaceae for which the name Jeotgalibaca dankookensis gen. nov., sp. nov. is proposed. The type strain of Jeotgalibaca dankookensis is EX-07T (=KCCM 90229T=JCM 19215T).

  4. Growth inhibitory effects of kimchi (Korean traditional fermented vegetable product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus.

    Science.gov (United States)

    Kim, Yong-Suk; Zheng, Zian-Bin; Shin, Dong-Hwa

    2008-02-01

    Kimchi is a unique Korean traditional vegetable product that is fermented by lactic acid bacteria (LAB) and is mainly consumed as a side dish with boiled rice. Its main ingredients are brined Chinese cabbage, red pepper powder, and fermented fish sauce, and these are combined with many spices such as garlic, green onion, ginger, and some seaweed. The relationship between the concentration of LAB or the pH and the growth of three gram-positive foodborne pathogens (Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus) was evaluated. Heat treatment (HT; 85 degrees C for 15 min) or neutralization treatment (NT; pH 7.0) was conducted on day 0 (0-D group) and day 3 (3-D group) of incubation. The pH in the control group and the NT group dropped sharply to 4.12 to 4.30 after 2 days of incubation and slightly decreased thereafter, whereas the pH in the control group and HT group stayed at 7.0 during incubation. LAB were not detected in the HT kimchi during incubation. B. cereus in the NT-0-D, NT-3-D, and HT-3-D groups was reduced by 1.5 to 3.1 log CFU/ml but increased slightly in the HT-0-D group. L. monocytogenes in HT-3-D and NT-3-D groups disappeared after 5 days of incubation, and S. aureus in the NT-0-D group disappeared after 4 days. These findings indicate that growth of all the foodborne pathogens was inhibited by NT-0-D, HT-3-D, and NT-3-D, but B. cereus was not inhibited by HT-0-D. Thus, growth of LAB in kimchi is an important factor in the control of foodborne pathogens.

  5. Lentibacillus alimentarius sp. nov., isolated from Myeolchi-jeotgal, a traditional Korean high-salt fermented anchovy.

    Science.gov (United States)

    Sundararaman, Aravind; Srinivasan, Sathiyaraj; Lee, Jong-Hoon; Lee, Sang-Seob

    2018-02-03

    A Gram-positive, motile, endospore-forming, rod-shaped bacterium, designated strain M2024 T , was isolated from Myeolchi-jeotgal, a traditional Korean high-salt fermented anchovy and was characterised using a polyphasic taxonomic approach. Comparative 16S rRNA gene sequence analysis showed that strain M2024 T belongs to the genus Lentibacillus in the family Bacillaceae of the Firmicutes. The 16S rRNA gene sequence analysis showed that strain M2024 T is closely related to Lentibacillus populi WD4L-1 T (95.5%), Lentibacillus garicola SL-MJ1 T (95.2%) and Virgibacillus siamensis MS3-4 T (95.1%). The chemotaxonomic properties of strain M2024 T are consistent with those of members of the genus Lentibacillus: the quinone system has MK-7 as the predominant menaquinone and anteiso-C 15:0 and anteiso-C 17:0 are the predominant cellular fatty acids. The major polar lipids were identified as diphosphatidylglycerol, phosphatidylglycerol and phosphatidylethanolamine. The G+C content of the genomic DNA was determined to be 36.2 mol%. Differential phenotypic properties compared with closely related type strains support the conclusion that strain M2024 T can be separated from previously described members of the genus Lentibacillus. The strain thus represents a novel species in this genus, for which the name Lentibacillus alimentarius sp. nov. is proposed. The type strain is M2024 T (= KEMB 9001-124 T  = JCM 16521 T ).

  6. Virgibacillus jeotgali sp. nov., isolated from Myeolchi-jeotgal, a traditional Korean high-salt-fermented anchovy.

    Science.gov (United States)

    Sundararaman, Aravind; Srinivasan, Sathiyaraj; Lee, Jong-Hoon; Lee, Sang-Seob

    2016-10-24

    A Gram-staining-positive, motile, endospore-forming, rod-shaped bacterium designated as NS3012T, was isolated from Myeolchi-jeotgal, a traditional Korean high-salt-fermented anchovy and was characterized using a polyphasic taxonomic approach. Comparative 16S rRNA gene sequence analysis showed that strain NS3012T belongs to genus Virgibacillus in the family Bacillaceae of the Firmicutes. The 16S rRNA gene sequence analysis showed that strain NS3012T closely related to Virgibacillus halotolerans WS-4627T (98.1 %) and Virgibacillus oceani MY11T (96.6 %) and Virgibacillus byunsanensis ISL-24T (96.5 %). The chemotaxonomic properties of strain NS3012T were consistent with those of the genus Virgibacillus: the quinone system with MK-7 as the predominant menaquinone and anteiso-C15:0 and anteiso C17:0 as the major cellular fatty acids; the cell-wall peptidoglycan type was based on meso-diaminopimelic acid. The major polar lipid is diphosphatidylglycerol. The G+C content of the genomic DNA was 36.8 mol %. On the basis of phylogenetic inference, chemotaxonomic and other phenotypic properties, strain NS3012T is clearly differentiated from closely related species, showed the evidence that is separated from previously described members of the genus Virgibacillus and represents a novel species in this genus, for which the name Virgibacillus jeotgali sp. nov. is proposed. The type strain is NS3012T (=KEMB 9001-125T = JCM 16522T).

  7. Degradation and removal of soybean allergen in Japanese soy sauce.

    Science.gov (United States)

    Magishi, Norihiro; Yuikawa, Naoya; Kobayashi, Makio; Taniuchi, Shoichiro

    2017-08-01

    Soy sauce is a traditional fermented seasoning of Japan and is available throughout the world. The two main raw ingredients of soy sauce are soybean and wheat, both of which are established food allergens. The present study examined the degradation and removal of soybean allergens in soy sauce by immunoblotting with anti‑soybean protein antibody from rabbit and sera from two children with soybean allergy. It was demonstrated that soybean allergens were gradually degraded during the fermentation process, but were not completely degraded in raw soy sauce. During the processes of heat‑treatment and filtration, the soluble soybean allergens in raw soy sauce were denatured to insoluble allergens by heat‑treatment and subsequently completely removed from soy sauce by filtration. Therefore, to reduce the allergenicity of soy sauce, heat‑treatment and filtration are very important processes in addition to the enzymatic degradation during the fermentation of soy sauce.

  8. Experiences with, perceptions of and attitudes towards traditional Korean medicine (TKM) in patients with chronic fatigue: a qualitative, one-on-one, in-depth interview study.

    Science.gov (United States)

    Son, Haeng-Mi; Park, Eun Young; Kim, Duck Hee; Kim, Eunjeong; Shin, Mi-Suk; Kim, Tae-Hun

    2015-09-08

    To explore perceptions and experiences of patients with chronic fatigue with traditional Korean medicine (TKM) and their motivation for choosing TKM. Qualitative, one-on-one, in-depth interview study. Primary TKM hospitals in Seoul, Incheon and Daejeon, South Korea. 15 patients with chronic fatigue were interviewed in this study. Patients with chronic fatigue experienced physical and psychological symptoms that resulted in severe difficulties associated with routine daily activities. The motivations for choosing TKM were primarily dissatisfaction with conventional medicine and previous positive experiences with TKM. While undergoing TKM treatment, patients found that TKM practitioners considered fatigue to be a treatable illness; also, patients felt comfortable with the doctor-patient relationship in TKM. Healthcare providers need to be concerned about the symptoms of chronic fatigue to a degree that is in line with the patient's own perceptions. Korean patients with chronic fatigue choose TKM as an alternative to fulfil their long-term needs that were unmet by conventional medicine, and they are greatly positively influenced by TKM. TKM may present a possible therapy to alleviate symptoms of diseases that conventional medicine does not address and is an approach that has a considerable effect on Korean patients. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://group.bmj.com/group/rights-licensing/permissions.

  9. Effects of Partial Substitution of Lean Meat with Pork Backfat or Canola Oil on Sensory Properties of Korean Traditional Meat Patties (Tteokgalbi).

    Science.gov (United States)

    Imm, Bue-Young; Kim, Chung Hwan; Imm, Jee-Young

    2014-01-01

    Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.

  10. Effects of Partial Substitution of Lean Meat with Pork Backfat or Canola Oil on Sensory Properties of Korean Traditional Meat Patties (Tteokgalbi)

    Science.gov (United States)

    Imm, Bue-Young; Kim, Chung Hwan; Imm, Jee-Young

    2014-01-01

    Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product. PMID:26761287

  11. Irradiation Detection in Korean Traditional Soybean-Based Fermented Powdered Sauces: Data for Establishing a Database for Regulation of Irradiated Foods

    International Nuclear Information System (INIS)

    Choi, I.D.; Kim, B.K.; Song, H.P.; Byun, M.W.; Kim, D.H.; Kim, M.C.; Lee, J.O.; Lee, H.J.

    2005-01-01

    To facilitate establishing regulations for irradiated foods, Korean traditional soybean-based fermented powdered doenjang (PD), kanjang (PK), kochujang (PKC) and chungkukjang (PC) were irradiated at 1, 3, 5 and 7 kGy, and subjected to irradiation detection analyses as part of establishing a database for detecting irradiated foods. Photostimulated luminescence (PSL) and electron spin resonance (ESR) were applied as the detection methods. Using PSL analysis, the irradiated PD, PK and PKC could be easily distinguished from the non-irradiated ones, while irradiation of the PC at 5 kGy or higher was detectable

  12. Research on the strategies to optimize traditional Korean nationality village residential environment -- Taking the transformation of Chatiao Village in Antu County, Yanbian Korean Nationality Autonomous Prefecture as example

    Science.gov (United States)

    Chaoyang, Sun; Xin, Sui; Mo, Li; Yongqiang, Wang

    2017-04-01

    This research is aimed to make an in-depth research into the strategies and methods to protect and develop the residential environment in the villages and towns with minority group characteristics. In the research on the construction mode and optimization strategy of the residential environment of the original residents in Chatiao Village, Antu County, Korean Nationality Autonomous Prefecture, the contents of architecture and planning were used comprehensively with the philosophy of green design, sociology and economics being combined simultaneously to drive the humanistic and economic development in the minority areas at the same time of providing new employment opportunities and a comfortable residential environment for people, thus realizing the complete development of the characteristic villages in Chinese minority areas.

  13. North Korean Policy Elites

    Science.gov (United States)

    2004-06-01

    to negotiate the program away for a guarantee of security and sovereignty; 3) North Korean leaders will hedge on giving up the nuclear program by...il exposed politically. Thus, he would likely settle for a hedging or a cheating strategy, which leaves room for ambiguity and, therefore, creates...21, 2003, the Cheongdan Basic Food Factory producing soy sauce and soybean paste, opened on May 31, 2003, the Taedonggang Beer Brewery opened on

  14. Complete Genome Sequence of Staphylococcus succinus 14BME20 Isolated from a Traditional Korean Fermented Soybean Food

    OpenAIRE

    Jeong, Do-Won; Lee, Jong-Hoon

    2017-01-01

    ABSTRACT The complete genome sequence of Staphylococcus succinus 14BME20, isolated from a Korean fermented soybean food and selected as a possible starter culture candidate, was determined. Comparative genome analysis with S.?succinus CSM-77 from a Triassic salt mine revealed the presence of strain-specific genes for lipid degradation in strain 14BME20.

  15. Complete Genome Sequence ofStaphylococcus succinus14BME20 Isolated from a Traditional Korean Fermented Soybean Food.

    Science.gov (United States)

    Jeong, Do-Won; Lee, Jong-Hoon

    2017-03-02

    The complete genome sequence of Staphylococcus succinus 14BME20, isolated from a Korean fermented soybean food and selected as a possible starter culture candidate, was determined. Comparative genome analysis with S. succinus CSM-77 from a Triassic salt mine revealed the presence of strain-specific genes for lipid degradation in strain 14BME20. Copyright © 2017 Jeong and Lee.

  16. The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie.

    Science.gov (United States)

    Hong, Sun Hee; Kim, Mijeong; Woo, Minji; Noh, Jeong Sook; Lee, JaeHwan; Chung, Lana; Song, Yeong Ok

    2016-12-01

    The purpose of this study was to examine whether plasma lipid profiles are affected differently by snack kinds with equal calorific values. We compared a Korean traditional confectionery ( dasik ) with Western confectionery (cookie) in this regard. Controlled cross-over study consisted of two 3-week snack intake phases and for separating, a 2-week washout period (3-2-3) was carried out with 30 healthy women aged between 40-59 years old. Brown rice based Korean traditional confectionery and wheat flour based Western confectionery were used. The participants consumed either dasik or cookie every day for 3 weeks, providing 93 kcal a day. The total cholesterol (TC) in the dasik group had decreased significantly after 3 weeks ( P < 0.05). Furthermore, in the dasik group, reduction in TC and low-density lipoprotein-cholesterol were greater than those in the cookie group ( P < 0.05). Prioritizing functional snacks like dasik improves plasma lipid profiles; this may be useful information for individuals who cannot refrain from snacking.

  17. Effects of problem-based learning vs. traditional lecture on Korean nursing students' critical thinking, problem-solving, and self-directed learning.

    Science.gov (United States)

    Choi, Eunyoung; Lindquist, Ruth; Song, Yeoungsuk

    2014-01-01

    Problem-based learning (PBL) is a method widely used in nursing education to develop students' critical thinking skills to solve practice problems independently. Although PBL has been used in nursing education in Korea for nearly a decade, few studies have examined its effects on Korean nursing students' learning outcomes, and few Korean studies have examined relationships among these outcomes. The objectives of this study are to examine outcome abilities including critical thinking, problem-solving, and self-directed learning of nursing students receiving PBL vs. traditional lecture, and to examine correlations among these outcome abilities. A quasi-experimental non-equivalent group pretest-posttest design was used. First-year nursing students (N=90) were recruited from two different junior colleges in two cities (GY and GJ) in South Korea. In two selected educational programs, one used traditional lecture methods, while the other used PBL methods. Standardized self-administered questionnaires of critical thinking, problem-solving, and self-directed learning abilities were administered before and at 16weeks (after instruction). Learning outcomes were significantly positively correlated, however outcomes were not statistically different between groups. Students in the PBL group improved across all abilities measured, while student scores in the traditional lecture group decreased in problem-solving and self-directed learning. Critical thinking was positively associated with problem-solving and self-directed learning (r=.71, and r=.50, respectively, pself-directed learning (r=.75, pLearning outcomes of PBL were not significantly different from traditional lecture in this small underpowered study, despite positive trends. Larger studies are recommended to study effects of PBL on critical student abilities. Copyright © 2013 Elsevier Ltd. All rights reserved.

  18. Strong positive association of traditional Asian-style diets with blood cadmium and lead levels in the Korean adult population.

    Science.gov (United States)

    Park, Sunmin; Lee, Byung-Kook

    2013-12-01

    Blood lead and cadmium levels are more than twofold to fivefold higher in the Korean population compared to that of the USA. This may be related to the foods consumed. We examined which food categories are related to blood lead and cadmium levels in the Korean adult population using the 2008-2010 Korean National Health and Nutrition Examination Survey (n = 5504). High and moderate consumption of bread and crackers, potatoes, meat and meat products, milk and dairy products, and pizza and hamburger resulted in significantly lower odds ratios for blood lead levels than their low consumption. However, consumption of salted fish, white fish, green vegetables, white and yellow vegetables, coffee, and alcohol resulted in significantly higher odds ratios of blood lead and cadmium. In conclusion, the typical Asian diet based on rice, fish, vegetables, regular coffee, and alcoholic drinks may be associated with higher blood cadmium and lead levels. This study suggests that lead and cadmium contents should be monitored and controlled in agricultural products to reduce health risks from heavy metals.

  19. Understanding Korean food culture from Korean paintings

    OpenAIRE

    Hae Kyung Chung; Kyung Rhan Chung; Hung Ju Kim

    2016-01-01

    Background: In Korea, there are many traditional foods that have developed along with the country's rich history. In addition, various food cultures have developed through agricultural traditions, ritual ceremonies, and the sharing of affection. Paintings, works of calligraphy, and music demonstrate some of these cultural characteristics of Korean foods. Further research and analysis of Korean food culture using these data sources is currently underway. Methods: This paper focuses on the c...

  20. Utilization of Western and Traditional Korean Medicine for Children and Adolescents with Mental Disorders: a Nationwide Population-based Study from 2010 to 2012.

    Science.gov (United States)

    Kim, Su Jin; Kim, Bongseog; Lee, Young Sik; Bahn, Geon Ho

    2016-05-01

    When in need of medical treatment, Korean citizens have a choice of practitioners of western medicine (WM) or Traditional Korean Medicine (TKM). However, the two branches frequently conflict with one another, particularly with regard to mental disorders. This study was designed to compare the utilization of WM and TKM, focusing on child/adolescent patients with mental disorders. We analyzed F-code (Mental and behavioral disorders) claims from the Korean Health Insurance Review and Assessment Service, including data from 0-18-year-old patients from 2010 to 2012. Slightly more men than women utilized WM, while TKM use was almost evenly balanced. WM claims increased with advancing age, whereas utilization of TKM was common for the 0-6 age group. In WM and TKM, the total number of claims relying on the National Health Insurance Service (NHIS) was 331,154 (92.78%) and 73,282 (97.85%), respectively, and the number of claims relying on medical aid was 25,753 (7.22%) and 1,610 (2.15%), respectively. The most frequent F-coded claim in WM was F90 (Hyperkinetic disorders), with 64,088 claims (17.96%), and that in TKM was F45 (Somatoform disorders), with 28,852 claims (38.52%). The prevalence of a single disorder without comorbidities was 168,764 (47.29%) in WM and 52,615 (70.25%) in TKM. From these data, we conclude that WM takes prevalence over TKM in cases of attention deficit/hyperactivity disorder (ADHD), as well as in psychological problems such as depression and anxiety. On the other hand, patients utilizing TKM more commonly present with physical health problems including somatoform problems, sleep, and eating disorders.

  1. Behaviors of providers of traditional korean medicine therapy and complementary and alternative medicine therapy for the treatment of cancer patients.

    Science.gov (United States)

    Yu, Jun-Sang; Kim, Chun-Bae; Kim, Ki-Kyong; Lee, Ji-Eun; Kim, Min-Young

    2015-03-01

    In Korea, cancer is one of the most important causes of death. Cancer patients have sought alternative methods, like complementary and alternative medicine (CAM) together with Western medicine, to treat cancer. Also, there are many kinds of providers of CAM therapy, including providers of Korean oriental medicine therapy. The purpose of this study is to identify the behaviors of Korean oriental medicine therapy and CAM therapy providers who treat cancer patients and to provide background knowledge for establishing a new policy with the management and quality control of CAM. Structured and well organized questionnaires were made, and 350 persons were surveyed concerning the providers of CAM or Korean oriental medicine. The questionnaires were collected and analyzed. The questionnaires (182) were collected. The questionnaires identified a total of 73 known providers, such as medicinal professionals or other providers of CAM suppliers, 35.6% of whom had had experience with treating cancer patients (52.6% vs. 29.6%). The treatment methods were a little different: alternative therapy and nutritional therapy being preferred by medicinal professionals and mind body modulation therapy and alternative therapy being preferred by other CAM providers. Four patients (7.4%) experienced side effects, and 6 patients (12.5%) experienced legal problems. As the method for managing the therapy, CAM providers, medicinal professionals, and other CAM providers had different viewpoints. For example, some CAM providers stated that both legislation and an official education on CAM or a national examination were needed as a first step to establish the provider's qualifications and that as a second step, a license test was needed for quality control. To the contrary, medicinal professionals stated that a license test was needed before legislation. Adequate management and quality control of CAM providers is thought to involve both education and legislation.

  2. A thirteen-week oral toxicity study of So-ochim-tang-gami-bang, a traditional Korean medicine, in Sprague-Dawley rats.

    Science.gov (United States)

    Lee, Mi Ju; Kim, Myoung Jun; Park, Yang-Chun; Choi, Jeong June; Jin, Mirim; Jung, In Chul

    2018-03-01

    So-ochim-tang-gamibang (SOCG) is a traditional Korean medicine formulated to control internal energy flow (Qi) and has been prescribed to improve stress-induced depressive disorders. SOCG has been used in clinical practice for the last two decades and its efficacy against stress-induced thoracic pain has been suggested. Although SOCG has been used as an herbal formula in Korean medicine, its toxicity has not yet been evaluated. In this study, we evaluated the safety of SOCG through a 13-week general toxicity study in rats. SOCG was administered by oral gavage to rats at doses of 0 (control), 800, 2000, and 5000mg/kg/day over a 13-week period. Toxicity testing was conducted by evaluating mortality, clinical signs, body weight, food consumption, urinalysis, hematology, serum biochemistry, organ weight, necropsy, and histopathology compared with the concurrent control. SOCG-related changes were noted in clinical signs and urinalysis. The observed clinical signs were compound-colored stool and salivation. Urinalysis results revealed brown or amber colored urine and elevated levels of protein. However, these changes were not considered to be adverse. The no-observed-adverse-effect-level of SOCG was determined to be above 5000mg/kg in both male and female rats. The result of this study can lay the foundation for the application of SOCG in humans and prove useful for detailed investigations on the toxicity or pharmacological effects of SOCG. Copyright © 2017 Elsevier B.V. All rights reserved.

  3. Korean traditional Chungkookjang improves body composition, lipid profiles and atherogenic indices in overweight/obese subjects: a double-blind, randomized, crossover, placebo-controlled clinical trial.

    Science.gov (United States)

    Byun, M-S; Yu, O-K; Cha, Y-S; Park, T-S

    2016-10-01

    Chungkookjang is a Korean representative fermented soybean food. In this study, we investigated the effect of Korean traditional Chungkookjang compared with placebo on body composition, dyslipidemia and risk factors for atherosclerosis in overweight/obese subjects. This double-blind, randomized, controlled crossover trial was conducted on 120 overweight/obese subjects, aged 19-29 years. Subjects were randomly divided into a Chungkookjang (n=60) or a placebo (n=60) group. After 12 weeks, the groups were crossed over for an additional 12 weeks. During the intervention period, subjects were asked to maintain their usual diet and activity and not to take any functional foods or dietary supplements. The anthropometric measures, lipid profiles and atherogenic indices were determined at baseline and at the end of each 12-week period. The anthropometry measurements, percentage body fat, lean body mass, waist circumference and waist-to-hip ratio of women in the Chungkookjang group were significantly improved compared with the placebo group. Lipid profiles and high-sensitivity C-reactive protein of women in Chungkookjang were significantly improved. The atherogenic indices of apolipoprotein B/apolipoprotein A1 decreased in both the placebo and the Chungkookjang group, and it also decreased below 0.55 for all the men and women in the Chungkookjang group. In conclusion, these results suggest that supplementation with Chungkookjang may improve body composition and risk factors for cardiovascular disease in overweight and obese adults.

  4. Traditional soyfoods: processing and products.

    Science.gov (United States)

    Golbitz, P

    1995-03-01

    Although soyfoods have been consumed for more than 1000 years, only for the past 15 years have they made an inroad into Western cultures and diets. Soyfoods are typically divided into two categories: nonfermented and fermented. Traditional nonfermented soyfoods include fresh green soybeans, whole dry soybeans, soy nuts, soy sprouts, whole-fat soy flour, soymilk and soymilk products, tofu, okara and yuba. Traditional fermented soyfoods include tempeh, miso, soy sauces, natto and fermented tofu and soymilk products. This paper presents a brief overview of processing techniques used in the manufacture of traditional soyfoods.

  5. Preservation of a traditional Korean dietary pattern and emergence of a fruit and dairy dietary pattern among adults in South Korea: secular transitions in dietary patterns of a prospective study from 1998 to 2010.

    Science.gov (United States)

    Lim, Hyunjung; Kim, Sang Yeun; Wang, Youfa; Lee, Sun Ju; Oh, Kyungwon; Sohn, Chun Young; Moon, Young Myoung; Jee, Sun Ha

    2014-09-01

    Transitions in nutrition patterns tend to emerge through industrialization and economic development. We hypothesized that the dietary patterns among South Korean adults who were 20 years or older have changed significantly from 1998 to 2010. Herein, a repeated cross-sectional analysis of data was followed for 140601 adults. We noted changes in consumption, after adjusting for age, sex, body mass index, and exercise, and tested the trends across the study period. Factor and cluster analyses were used to derive dietary patterns. A decrease in traditional Korean food consumption, including cereals, vegetables (252-176 g), and Kimchi (127-82 g), occurred, whereas fruit (172-252 g), egg, and fried food intakes increased (P dietary patterns: "Korean" diet (rice, vegetables, and Kimchi), "Western" diet (soda, eggs, and oil), and "New" diet (low sugar and high fruit and dairy product intakes). Compared to 1998, approximately 40% of participants still followed a Korean diet in 2010. Interestingly, the popularity of the Western diet fell by approximately 20%, whereas the new diet pattern increased 2-fold over the study period. Overall, these data show secular trends in dietary patterns that included a preservation of the traditional Korean diet and the emergence of a new diet pattern, and it demonstrated a unique transition in food and nutrient intakes in Korea. Copyright © 2014 Elsevier Inc. All rights reserved.

  6. Soy-based polyols

    Science.gov (United States)

    Suppes, Galen; Lozada, Zueica; Lubguban, Arnold

    2013-06-25

    The invention provides processes for preparing soy-based oligomeric polyols or substituted oligomeric polyols, as well as urethane bioelasteromers comprising the oligomeric polyols or substituted oligomeric polyols.

  7. "Yo Soy Indígena": Identifying and Using Traditional Ecological Knowledge (TEK) to Make the Teaching of Science Culturally Responsive for Maya Girls

    Science.gov (United States)

    Hamlin, Maria L.

    2013-01-01

    This study examines how traditional ecological knowledge--TEK--can be identified and utilized to create culturally responsive science learning opportunities for Maya girls from a community in the Guatemalan highlands. Maya girls are situated in a complex socio-historical and political context rooted in racism and sexism. This study contextualizes…

  8. Differences in predictors of traditional and cyber-bullying: a 2-year longitudinal study in Korean school children.

    Science.gov (United States)

    Yang, Su-Jin; Stewart, Robert; Kim, Jae-Min; Kim, Sung-Wan; Shin, Il-Seon; Dewey, Michael E; Maskey, Sean; Yoon, Jin-Sang

    2013-05-01

    Traditional bullying has received considerable research but the emerging phenomenon of cyber-bullying much less so. Our study aims to investigate environmental and psychological factors associated with traditional and cyber-bullying. In a school-based 2-year prospective survey, information was collected on 1,344 children aged 10 including bullying behavior/experience, depression, anxiety, coping strategies, self-esteem, and psychopathology. Parents reported demographic data, general health, and attention-deficit hyperactivity disorder (ADHD) symptoms. These were investigated in relation to traditional and cyber-bullying perpetration and victimization at age 12. Male gender and depressive symptoms were associated with all types of bullying behavior and experience. Living with a single parent was associated with perpetration of traditional bullying while higher ADHD symptoms were associated with victimization from this. Lower academic achievement and lower self esteem were associated with cyber-bullying perpetration and victimization, and anxiety symptoms with cyber-bullying perpetration. After adjustment, previous bullying perpetration was associated with victimization from cyber-bullying but not other outcomes. Cyber-bullying has differences in predictors from traditional bullying and intervention programmes need to take these into consideration.

  9. ``Yo soy indígena'': identifying and using traditional ecological knowledge (TEK) to make the teaching of science culturally responsive for Maya girls

    Science.gov (United States)

    Hamlin, Maria L.

    2013-12-01

    This study examines how traditional ecological knowledge—TEK—can be identified and utilized to create culturally responsive science learning opportunities for Maya girls from a community in the Guatemalan highlands. Maya girls are situated in a complex socio-historical and political context rooted in racism and sexism. This study contextualizes the current situation of Maya women and girls in Guatemala and emphasizes the important need for educators to create science-learning opportunities that are culturally congruent. The author posits that when considering how to make the teaching and learning of science culturally responsive for Maya girls, educators must begin with the scientific knowledge inherent within Maya communities. Indigenous communities have a wealth of TEK that can be used to contextualize science curricula that can be purposely designed to meet the nuanced cultural needs of traditional Maya girls within and outside Guatemala.

  10. Dietary soy isoflavone intake in older Japanese American women.

    Science.gov (United States)

    Rice, M M; LaCroix, A Z; Lampe, J W; van Belle, G; Kestin, M; Sumitani, M; Graves, A B; Larson, E B

    2001-10-01

    In a sample of older Japanese American women, we aimed to: (1) describe the most commonly consumed soy foods, (2) estimate dietary soy isoflavone intake, (3) describe characteristics associated with dietary soy isoflavone intake, and (4) compare our estimates with previously published estimates in other Japanese samples. A 14-item soy food-frequency questionnaire was administered to older Japanese American women and responses were converted to quantitative estimates of soy isoflavones (genistein plus daidzein). Multiple regression was used to examine characteristics associated with dietary soy isoflavone intake, including self-reported lifestyle and cultural factors and dietary intake of various foods ascertained from a semi-quantitative food-frequency questionnaire. To compare our estimates with other samples, a review of the literature was conducted. Data are from 274 women aged 65+ years, recruited from a longitudinal cohort study of Japanese Americans in King County, Washington State. The soy foods most commonly consumed were tofu (soybean curd), miso (fermented soybean paste) and aburaage (fried thin soybean curd). The mean intake of dietary soy isoflavones was 10.2 (standard deviation (SD), 12.4) mg day(-1), approximately a quarter to a half that of previously published estimates in Japanese samples. Dietary soy isoflavone intake was positively associated with speaking Japanese, the consumption of traditional Japanese dishes (kamaboko, manju and mochi), low-fat/non-fat milk and yellow/red vegetables, vitamin E supplement use, and walking several blocks each day. Dietary soy isoflavone intake was negatively associated with the consumption of butter. The estimated dietary soy isoflavone intake in Japanese American women living in King County, Washington State was about a quarter to a half that of women living in Japan. Dietary soy isoflavone intake was associated with speaking Japanese and healthy lifestyle and dietary habits.

  11. Modification of a traditional Korean food product (Gochujang) to enhance its consumer acceptability as an ethnic food

    OpenAIRE

    Burgess, Peter J.

    2014-01-01

    Background: This study provides development guidance to manufacturers of gochujang to optimize its appeal among UK consumers. Preliminary studies focused on consumer attitudes toward the traditional product and decided on the development of a new ethnic product concept. It was concluded that the modified product should be positioned in the narrow speciality/oriental accompaniments retail category as a distinctive, premium, and regionally authentic table sauce. A structured approach to consume...

  12. Culture-based and denaturing gradient gel electrophoresis analysis of the bacterial community from Chungkookjang, a traditional Korean fermented soybean food.

    Science.gov (United States)

    Hong, Sung Wook; Choi, Jae Young; Chung, Kun Sub

    2012-10-01

    The bacterial community of Chungkookjang and raw rice-straw collected from various areas in South Korea was investigated using both culture-dependent and culture-independent methods. Pure cultures were isolated from Chungkookjang and raw rice-straw on tryptic soy agar plates with 72 to 121 colonies and identified by 16S rDNA gene sequence analysis, respectively. The traditional culture-based method and denaturing gradient gel electrophoresis analysis of PCR-amplified 16S rDNA confirmed that Pantoea agglomerans and B. subtilis were identified as predominant in the raw rice-straw and Chungkookjang, respectively, from Iljuk district of Gyeonggi province, P. ananatis and B. licheniformis were identified as predominant in the raw rice-straw and Chungkookjang from Wonju district of Gangwon province, and Microbacterium sp. and B. licheniformis were identified as predominant in the raw rice-straw and Chungkookjang from Sunchang district of Jeolla province. Other strains, such as Bacillus, Enterococcus, Pseudomonas, Rhodococcus, and uncultured bacteria were also present in raw rice-straw and Chungkookjang. A comprehensive analysis of these microorganisms would provide a more detailed understanding of the biologically active components of Chungkookjang and help improve its quality. Polymerase chain reaction-denaturing gradient gel electrophoresis analysis can be successfully applied to a fermented food to detect unculturable or more species than the culture-dependent method. This technique is an effective and convenient culture-independent method for studying the bacterial community in Chungkookjang. In this study, the bacterial community of Chungkookjang collected from various areas in South Korea was investigated using both culture-dependent and culture-independent methods. © 2012 Institute of Food Technologists®

  13. Effects of steeping conditions of waxy rice on the physical and sensory characteristics of gangjung (a traditional Korean oil-puffed snack).

    Science.gov (United States)

    Kim, H R; Kim, K M; Chung, S J; Lee, J W; Kim, K O

    2007-10-01

    The objectives of this study were to investigate the effects of steeping period (1, 11, and 21 d) and temperature (15, 25, and 35 degrees C) of waxy rice on the physical and sensory characteristics of Gangjung (a traditional Korean oil-puffed snack). Increasing the steeping period from 1 to 21 d and increasing the temperature from 15 to 35 degrees C markedly increased the oil absorption ratio of Gangjung. Textural analysis indicated that the number of peaks (representing the internal air cell characteristics) for Gangjung decreased in proportion with increasing steeping temperature and period, but that the hardness was affected significantly only by steeping period. Regarding the sensory characteristics of Gangjung, 5 appearance, 7 flavor, and 9 texture attributes were developed and evaluated by trained descriptive panelists. When the steeping temperature and the steeping period were increased, the degree of expansion, size, and degree of external roughness increased, while the strength of external color decreased. Regarding the flavor attributes, the intensity of sweetness and toasted carbohydrate food flavor tended to decrease with increasing steeping temperature and period, while sourness and butyric acid flavor, which are related to the fermentation of waxy rice, increased. Finally, the increased steeping temperature and period decreased the intensity of hardness, crispness, and toughness of Gangjung but increased the degree of fracture, degree of melting, and oiliness.

  14. In vitro assessment of the gastrointestinal tolerance and immunomodulatory function of Bacillus methylotrophicus isolated from a traditional Korean fermented soybean food.

    Science.gov (United States)

    Sim, I; Koh, J-H; Kim, D-J; Gu, S-H; Park, A; Lim, Y-H

    2015-03-01

    This study aimed to investigate the potential of Bacillus methylotrophicus as a probiotic. A Bacillus isolate designated strain C14 was isolated from Korean traditional fermented soybean paste (doenjang). The strain was identified, and its physiological and biochemical properties were characterized. The gastrointestinal tolerance and immunomodulatory function of strain C14 were also investigated. Strain C14 was identified as B. methylotrophicus by analysis of its biochemical properties using the API 50CHB system and by phylogenetic analysis of the 16S rDNA sequence. Strain C14 showed >80% and >75% of survival for artificial gastric juices (pH 2.5 and 1% pepsin) and 0.5% (w/v) bile salt, respectively. Heat-killed B. methylotrophicus C14 inhibited the adhesion of various pathogens and enhanced the adhesion of probiotic bacteria to Caco-2 cells. The heat-killed cells also induced high levels of immune cell proliferation compared with the control and stimulated interleukin-6 and tumour necrosis factor-α production in mouse macrophages. Bacillus methylotrophicus C14 could be used as a probiotic. Recently identified B. methylotrophicus is a new potential probiotic with high gastrointestinal tolerance. © 2014 The Society for Applied Microbiology.

  15. Genuine traditional Korean medicine, Naju Jjok (Chung-Dae, Polygonum tinctorium) improves 2,4-dinitrofluorobenzene-induced atopic dermatitis-like lesional skin.

    Science.gov (United States)

    Han, Na-Ra; Kang, Sang Woo; Moon, Phil-Dong; Jang, Jae-Bum; Kim, Hyung-Min; Jeong, Hyun-Ja

    2014-03-15

    Naju Jjok (NJJ, Polygonum tinctorium) is a clear heat and release toxin medicinal. It has been used to treat various inflammatory diseases and as a dye in clothing in traditional Korean medicine. However, the effect of NJJ on atopic dermatitis (AD) has not been elucidated. Therefore, we examined whether NJJ would have an inhibitory effect on AD using the mimic AD murine model and in vitro model. We treated NJJ on 2,4-dinitrofluorobenzene (DNFB)-induced AD-like skin lesions in NC/Nga mice, phorbol myristate acetate/calcium ionophore A23187-stimulated human mast cell line (HMC-1) cells, and anti-CD3/anti-CD28-stimulated splenocytes. Histological analysis, ELISA, PCR, and Western blot analysis were performed. The oral administration with NJJ suppressed the total clinical severity in DNFB-induced AD-like lesional skin. NJJ significantly suppressed the levels of inflammatory mRNA and protein in AD-like lesional skin. NJJ significantly suppressed the levels of IgE and interleukin-4 in the serum of DNFB-induced AD mice. The expression of mast cells-derived caspase-1 was suppressed by NJJ in AD-like lesional skin. In addition, topical application with NJJ improved clinical symptoms in DNFB-induced AD mice. The topical application with NJJ significantly suppressed the levels of IgE and histamine in the serum of DNFB-induced AD mice. NJJ suppressed the production and mRNA expression of TSLP by blockade of caspase-1 signal pathway in the activated HMC-1 cells. Furthermore, NJJ significantly decreased the production of tumor necrosis factor-α from the stimulated splenocytes. In conclusion, these results propose curative potential of natural dye, NJJ by showing the scientific evidence on anti-AD effect of NJJ which has been used traditionally. Copyright © 2013 Elsevier GmbH. All rights reserved.

  16. Is soy intake related to age at onset of menarche? A cross-sectional study among adolescents with a wide range of soy food consumption

    Science.gov (United States)

    2014-01-01

    Background Early onset of menarche may negatively influence the future health of adolescent girls. Several factors affect the timing of menarche but it is not clear if soy foods consumption around pubertal years plays a role; thus, we examined its relation to age at onset of menarche (AOM) in a high soy-consuming population. Methods We conducted a cross-sectional study on 339 girls ages 12–18 years attending middle and high schools near two Seventh-day Adventist universities in California and Michigan using a web-based dietary questionnaire and physical development tool. Soy consumption (categorized as total soy, meat alternatives, tofu/traditional soy, and soy beverages) was estimated from the questionnaire, while AOM was self-reported. Data analyses included descriptive statistics, Cox proportional hazards ratios, Kaplan-Meier curves and Poisson regression with adjustment for relevant confounders. Results Mean (SD) intakes were: total soy,12.9 (14.4) servings/week; meat alternatives, 7.0 (8.9) servings/week; tofu/traditional soy foods, 2.1 (3.8) servings/week; soy beverages, 3.8 (6.3) servings/week. Mean AOM was 12.5 (1.4) y for those who reached menarche. Consumption of total soy and the 3 types of soy foods was not significantly associated with AOM and with the odds for early- or late-AOM. Adjustment for demographic and dietary factors did not change the results. Conclusion Soy intake is not associated with AOM in a population of adolescent girls who have a wide range of, and relatively higher, soy intake than the general US population. Our finding suggests that the increasing popularity of soy in the US may not be associated with AOM. PMID:24889551

  17. Is soy intake related to age at onset of menarche? A cross-sectional study among adolescents with a wide range of soy food consumption.

    Science.gov (United States)

    Segovia-Siapco, Gina; Pribis, Peter; Messina, Mark; Oda, Keiji; Sabaté, Joan

    2014-06-03

    Early onset of menarche may negatively influence the future health of adolescent girls. Several factors affect the timing of menarche but it is not clear if soy foods consumption around pubertal years plays a role; thus, we examined its relation to age at onset of menarche (AOM) in a high soy-consuming population. We conducted a cross-sectional study on 339 girls ages 12-18 years attending middle and high schools near two Seventh-day Adventist universities in California and Michigan using a web-based dietary questionnaire and physical development tool. Soy consumption (categorized as total soy, meat alternatives, tofu/traditional soy, and soy beverages) was estimated from the questionnaire, while AOM was self-reported. Data analyses included descriptive statistics, Cox proportional hazards ratios, Kaplan-Meier curves and Poisson regression with adjustment for relevant confounders. Mean (SD) intakes were: total soy,12.9 (14.4) servings/week; meat alternatives, 7.0 (8.9) servings/week; tofu/traditional soy foods, 2.1 (3.8) servings/week; soy beverages, 3.8 (6.3) servings/week. Mean AOM was 12.5 (1.4) y for those who reached menarche. Consumption of total soy and the 3 types of soy foods was not significantly associated with AOM and with the odds for early- or late-AOM. Adjustment for demographic and dietary factors did not change the results. Soy intake is not associated with AOM in a population of adolescent girls who have a wide range of, and relatively higher, soy intake than the general US population. Our finding suggests that the increasing popularity of soy in the US may not be associated with AOM.

  18. Changes in attitudes toward and patterns in traditional Korean medicine among the general population in South Korea: a comparison between 2008 and 2011.

    Science.gov (United States)

    Woo, Jong-Min; Park, Eun-Ji; Lee, Minhee; Ahn, Miyoung; Kwon, Soohyun; Koo, Ki Hoon

    2014-11-07

    Traditional Korean medicine (TKM) is acknowledged to be prevalent among the Korean public, but few follow-up studies are available to confirm this commonly held belief. Whereas most survey studies have focused on the demographic factors influencing the usage of TKM, only a few studies have conducted a pattern or trend analysis over time. The purpose of this paper is to observe and document recent trends in the usage of TKM in South Korea and to compare overall patterns of TKM use over a period of several years. A cross-sectional survey was conducted in 2011 to assess TKM usage patterns and public perceptions regarding TKM. An online questionnaire was administered to consenting respondents that focused upon individual preferences between TKM and current Western medicine, respondents' reasons for using TKM, the frequency of respondents' visits to TKM clinics, the reasons respondents visited TKM clinics, and respondents' perceived satisfaction. The results revealed that 66.6% of the respondents showed a positive attitude toward TKM. In addition, 69.3% of the respondents had visited TKM clinics one to four times during the previous year. Patients used TKM with the intentions of receiving acupuncture (95.3%), moxibustion (40.1%), and cupping (36.0%) treatments or to take herbal medicines (35.7%). Most respondents who had visited TKM clinics were largely satisfied with the clinics' effectiveness (56.1%). The factors most commonly associated with TKM usage included sex (female), age (50s), and education (college or higher), but the within-factor differences were not significant. Compared with a previous survey of other groups, TKM usage was found to have increased from 45.8% in 2008 to 69.3% in 2011. With the exception of acupuncture and physical therapy, most usage doubled or more than doubled. The attitudes toward and usage of TKM in South Korea have improved between 2008 and 2011. This result will be used to explain outcomes of certain social phenomena and to argue for

  19. Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage

    Science.gov (United States)

    Muhlisin, S. M. Kang; Choi, W. H.; Lee, K. T.; Cheong, S. H.; Lee, S. K.

    2012-01-01

    This study was carried out to investigate the effects of hydrated potato starch on the quality of low-fat ttoekgalbi (Korean traditional patty) packaged in modified atmosphere conditions during storage. The ttoekgalbi was prepared from 53.2% lean beef, 13.9% lean pork, 9.3% pork fat, and 23.6% other ingredients. Two low-fat ttoekgalbi treatments were prepared by substituting pork fat with hydrated potato starch; either by 50% fat replacement (50% FR) or 100% fat replacement (100% FR). Both 50% and 100% FR increased the moisture, crude protein, and decreased fat content, cooking loss, and hardness. For MAP studies, 200 g of ttoekgalbi were placed on the tray and filled with gas composed of 70% O2: 30% CO2 (70% O2-MAP) and 30% CO2: 70% N2 (70% N2-MAP), and were stored at 5°C for 12 d. During the storage time, both 50% and 100% FR showed higher protein deterioration, while no differences were found in CIE a*, CIE L*, lipid oxidation, and bacterial counts in comparison to control. The ttoekgalbi with 70% O2-MAP was more red, lighter in color, and showed higher TBARS values compared with 70% N2-MAP. The meat with 70% N2-MAP showed lower aerobic bacterial counts in control than those with 70% O2-MAP. The lower anaerobic bacterial counts were observed only in 50% FR and 100% FR packed with 70% N2-MAP in comparison with 70% O2-MAP. In conclusion, the fat replacement with hydrated potato starch showed no negative effects on the quality of low fat ttoekgalbi during storage and 70% N2-MAP was better than 70% O2-MAP for low-fat ttoekgalbi packaging. PMID:25049619

  20. Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty Packaged in Modified Atmosphere Conditions during Storage

    Directory of Open Access Journals (Sweden)

    S. M. Kang Muhlisin

    2012-05-01

    Full Text Available This study was carried out to investigate the effects of hydrated potato starch on the quality of low-fat ttoekgalbi (Korean traditional patty packaged in modified atmosphere conditions during storage. The ttoekgalbi was prepared from 53.2% lean beef, 13.9% lean pork, 9.3% pork fat, and 23.6% other ingredients. Two low-fat ttoekgalbi treatments were prepared by substituting pork fat with hydrated potato starch; either by 50% fat replacement (50% FR or 100% fat replacement (100% FR. Both 50% and 100% FR increased the moisture, crude protein, and decreased fat content, cooking loss, and hardness. For MAP studies, 200 g of ttoekgalbi were placed on the tray and filled with gas composed of 70% O2: 30% CO2 (70% O2-MAP and 30% CO2: 70% N2 (70% N2-MAP, and were stored at 5°C for 12 d. During the storage time, both 50% and 100% FR showed higher protein deterioration, while no differences were found in CIE a*, CIE L*, lipid oxidation, and bacterial counts in comparison to control. The ttoekgalbi with 70% O2-MAP was more red, lighter in color, and showed higher TBARS values compared with 70% N2-MAP. The meat with 70% N2-MAP showed lower aerobic bacterial counts in control than those with 70% O2-MAP. The lower anaerobic bacterial counts were observed only in 50% FR and 100% FR packed with 70% N2-MAP in comparison with 70% O2-MAP. In conclusion, the fat replacement with hydrated potato starch showed no negative effects on the quality of low fat ttoekgalbi during storage and 70% N2-MAP was better than 70% O2-MAP for low-fat ttoekgalbi packaging.

  1. Improved production of poly-γ-glutamic acid by Bacillus subtilis D7 isolated from Doenjang, a Korean traditional fermented food, and its antioxidant activity.

    Science.gov (United States)

    Lee, Na-Ri; Lee, Sang-Mee; Cho, Kwang-Sik; Jeong, Seong-Yun; Hwang, Dae-Youn; Kim, Dong-Seob; Hong, Chang-Oh; Son, Hong-Joo

    2014-06-01

    The objectives of this study was to improve poly-γ-glutamic acid (γ-PGA) production by Bacillus subtilis D7 isolated from a Korean traditional fermented food and to assess its antioxidant activity for applications in the cosmetics and pharmaceutical industries. Strain D7 produced γ-PGA in the absence of L-glutamic acid, indicating L-glutamic acid-independent production. However, the addition of L-glutamic acid increased γ-PGA production. Several tricarboxylic acid cycle intermediates and amino acids could serve as the metabolic precursors for γ-PGA production, and the addition of pyruvic acid and D-glutamic acid to culture medium improved the yield of γ-PGA markedly. The maximum yield of γ-PGA obtained was 24.93 ± 0.64 g/l in improved medium, which was about 5.4-fold higher than the yield obtained in basal medium. γ-PGA was found to have 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (46.8 ± 1.5 %), hydroxyl radical scavenging activity (52.0 ± 1.8 %), 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonate (ABTS) radical scavenging activity (42.1 ± 1.8 %), nitric oxide scavenging activity (35.1 ± 1.3 %), reducing power (0.304 ± 0.008), and metal chelating activity (91.3 ± 3.5 %). These results indicate that γ-PGA has a potential use in the food, cosmetics, and biomedical industries for the development of novel products with radical scavenging activity. As far as we are aware, this is the first report to describe the antioxidant activityof γ-PGA produced by bacteria.

  2. Biochemical and Thermodynamic Characterization of a Novel, Low Molecular Weight Xylanase from Bacillus Methylotrophicus CSB40 Isolated from Traditional Korean Food.

    Science.gov (United States)

    Panthi, Sandesh; Choi, Yoon Seok; Choi, Yun Hee; Kim, MiRi; Yoo, Jin Cheol

    2016-04-01

    A low molecular weight xylanase from Bacillus strain CSB40, isolated from traditional Korean food and produced in beechwood xylan, was biochemically and thermodynamically characterized. It was purified 8.12-fold with a 15.88 % yield using DEAE sepharose fast flow, and it was determined to have a mass of ∼27 kDa via sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and xylan zymography. The purified xylanase was optimally active at 50 °C and pH 6 and stable over a wide range of pH (4.5-12.5). The N-terminal amino acid sequence of xylanase was GIQQGDDGKL. The activation energy for beechwood xylan hydrolysis was 29.39 kJmol(-1) with k cat value of 927.582 × 10(2) s(-1). K m and V max were 0.080 mg/ml and 794.63 mmol min(-1) mg(-1). The analysis of other thermodynamic parameters like ∆H, ∆G, ∆S, Q10, ∆GE-S, and ∆GE-T also supported the spontaneous formation of products, greater hydrolytic efficiency, and feasibility of enzymatic reaction, which also ratifies the novelty of this xylanase. The enzyme was strongly activated by Zn(2+) and inhibited by Cu(2+). The principal hydrolyzed end-products of this xylanase are xylobiose, xylotriose, and xylotetrose, which can be used in the pharmaceutical industry and as prebiotic in food.

  3. Comparing Soy Flour Wood Adhesives to Purified Soy Protein Adhesives

    Science.gov (United States)

    Charles R. Frihart; Linda F. Lorenz

    2013-01-01

    While economics dictate that soy-based wood adhesives be made with soy flour, much of the recent literature on soy-based wood adhesives has involved using soy protein isolate. The obvious assumption is that the additional carbohydrates in the flour but not in the isolate only serve as inert diluents. Our studies have shown that the isolate can provide 10 times the wet...

  4. Milk and Soy Allergy

    Science.gov (United States)

    Kattan, Jacob D.; Cocco, Renata R.; Järvinen, Kirsi M.

    2011-01-01

    SYNOPSIS Cow’s milk allergy (CMA) affects 2% to 3% of young children and presents with a wide range of immunoglobulin E (IgE-) and non-IgE-mediated clinical syndromes, which have a significant economic and lifestyle impact. Definitive diagnosis is based on a supervised oral food challenge (OFC), but convincing clinical history, skin prick testing, and measurement of cow’s milk (CM)-specific IgE can aid in the diagnosis of IgE-mediated CMA and occasionally eliminate the need for OFCs. It is logical that a review of CMA would be linked to a review of soy allergy, as soy formula is often an alternative source of nutrition for infants who do not tolerate cow’s milk. The close resemblance between the proteins from soy and other related plants like peanut, and the resulting cross-reactivity and lack of predictive values for clinical reactivity, often make the diagnosis of soy allergy far more challenging. This review examines the epidemiology, pathogenesis, clinical features, natural history and diagnosis of cow’s milk and soy allergy. Cross-reactivity and management of milk allergy are also discussed. PMID:21453810

  5. Soy protein adhesives

    Science.gov (United States)

    Charles R. Frihart

    2010-01-01

    In the quest to manufacture and use building materials that are more environmentally friendly, soy adhesives can be an important component. Trees fix and store carbon dioxide in the atmosphere. After the trees are harvested, machinery converts the wood into strands, which are then bonded together with adhesives to form strandboard, used in constructing long-lasting...

  6. Soy production and certification

    DEFF Research Database (Denmark)

    Tomei, Julia; Semino, Stella Maris; Paul, Helena

    2010-01-01

    With the rising emphasis on biofuels as a potential solution to climate change, this paper asks whether certification schemes, developed to promote sustainable feedstock production, are able to deliver genuine sustainability benefits. The Round Table on Responsible Soy (RTRS) is a certification...

  7. Soy-based renoprotection

    Science.gov (United States)

    McGraw, Nancy J; Krul, Elaine S; Grunz-Borgmann, Elizabeth; Parrish, Alan R

    2016-01-01

    Chronic kidney disease (CKD) is a significant public health problem as risk factors such as advanced age, obesity, hypertension and diabetes rise in the global population. Currently there are no effective pharmacologic treatments for this disease. The role of diet is important for slowing the progression of CKD and managing symptoms in later stages of renal insufficiency. While low protein diets are generally recommended, maintaining adequate levels of intake is critical for health. There is an increasing appreciation that the source of protein may also be important. Soybean protein has been the most extensively studied plant-based protein in subjects with kidney disease and has demonstrated renal protective properties in a number of clinical studies. Soy protein consumption has been shown to slow the decline in estimated glomerular filtration rate and significantly improve proteinuria in diabetic and non-diabetic patients with nephropathy. Soy’s beneficial effects on renal function may also result from its impact on certain physiological risk factors for CKD such as dyslipidemia, hypertension and hyperglycemia. Soy intake is also associated with improvements in antioxidant status and systemic inflammation in early and late stage CKD patients. Studies conducted in animal models have helped to identify the underlying molecular mechanisms that may play a role in the positive effects of soy protein on renal parameters in polycystic kidney disease, metabolically-induced kidney dysfunction and age-associated progressive nephropathy. Despite the established relationship between soy and renoprotection, further studies are needed for a clear understanding of the role of the cellular and molecular target(s) of soy protein in maintaining renal function. PMID:27152261

  8. IS SOY MILK? THE ECONOMICS OF THE SOY MILK MARKET

    OpenAIRE

    Dhar, Tirtha Pratim; Foltz, Jeremy D.

    2004-01-01

    This study uses revealed preferences of consumers to study the consumer benefits from soy milk. The study specifies and estimates structural demand and reduced form models of competition for different milk types using US supermarket scanner data. The introduction of soy milk is used to estimate consumer benefits and valuations. We decompose benefits into two components, competitive and variety effects. Results show relatively small consumer benefits from soy milk.

  9. Viscosimetric measurements of isolated protein of irradiated soy

    International Nuclear Information System (INIS)

    Sabato, Susy Frey; Mastro, Nelida L. del

    2000-01-01

    The soy is one of the most important cultivating leguminous plant. Its plantation constitutes a millenarian eastern tradition and gradually it becomes prominent in occident. Brazil is the second producer of soy in the world and produces fractions enriched in proteins, called concentrated and isolated. The isolated protein of soy is the most refined in the protein derivatives of soy, more than contends 90% of protein in its composition. The soy has been intensively studied because of its diverse benefits to the human health and its functionality, with several applications as ingredients in gravies, soups, meat products and drinks. In this work the behavior of the viscosity of watery solutions of the isolated protein mixture was verified of soy with glycerol (in ratios 1:1 and 2:1) when irradiated with different doses (0, 5, 15 and 25 kGy) of maser gamma (60 Co). The study was lead without thermal handling to verify only the effect of the irradiation process. (author)

  10. Doenjang, a Korean fermented soy food, exerts antiobesity and antioxidative activities in overweight subjects with the PPAR-γ2 C1431T polymorphism: 12-week, double-blind randomized clinical trial.

    Science.gov (United States)

    Cha, Youn-Soo; Park, Yongsoon; Lee, Myoungsook; Chae, Soo-Wan; Park, Kungmin; Kim, Yeonsoo; Lee, Haeng-Shin

    2014-01-01

    We examined the antiobesity and antioxidant effects of supplementation with doenjang, a fermented soybean paste, in overweight Koreans with the PPAR-γ2 C1431T polymorphism. Sixty overweight subjects were randomly assigned to consume either 9.8 g/day of doenjang or placebo for 12 weeks. Before and after the intervention, anthropometric and metabolic parameters, along with abdominal fat distribution and PPAR-γ2 polymorphisms, were measured. Fifty-one subjects completed the study, doenjang (n=26) and placebo (n=25) groups. Relative frequencies of the PPAR-γ2 genotypes CC, TC, and TT were 70% (n=41), 25.9% (15), and 3.4% (2), whereas those of the PPAR-γ2 alleles C and T were 81.6% and 18.4%. Visceral fat area (VFA) was significantly decreased by doenjang supplementation in subjects with a mutant T allele of PPAR-γ2 compared to those with a C allele after adjusting for age, sex, and body mass index. Plasma free fatty acid, insulin, and homeostatic model assessment insulin resistance (HOMA-IR) levels were also significantly increased in the doenjang group. Doenjang pills significantly activated radical clearance capacity (ORAC and DNA tail length) in subjects with the C allele. The catalase (CAT) activity was increased twofold in the doenjang-treated group with the C allele, but this phenomenon was reversed in those with the T allele. Doenjang-treated subjects tended to have low dietary carbohydrate and sodium intakes compared with those given placebo. We found that doenjang supplementation decreased visceral fat accumulation and aging most effectively in subjects with PPAR-γ polymorphisms. This study suggests that doenjang has antiobesity and antioxidative effects in overweight individuals with mutant alleles of PPAR-γ2.

  11. Chapter 8: Soy Properties and Soy Wood Adhesives

    Science.gov (United States)

    Charles R. Frihart; Michael J. Birkeland

    2014-01-01

    Soy flour has been used for many years as a wood adhesive. Rapid development of petroleum-based infrastructure coupled with advancement of synthetic resin technology resulted in waning usage since the early 1960s. Discovery of using polyamidoamine–epichlorohydrin (PAE) resin as a co-reactant has been effective in increasing the wet bond strength of soy adhesives and...

  12. Soy, Red Clover, and Isoflavones and Breast Cancer: A Systematic Review

    Science.gov (United States)

    Fritz, Heidi; Seely, Dugald; Flower, Gillian; Skidmore, Becky; Fernandes, Rochelle; Vadeboncoeur, Sarah; Kennedy, Deborah; Cooley, Kieran; Wong, Raimond; Sagar, Stephen; Sabri, Elham; Fergusson, Dean

    2013-01-01

    Background Soy and red clover isoflavones are controversial due to purported estrogenic activity and possible effects on breast cancer. We conducted a systematic review of soy and red clover for efficacy in improving menopausal symptoms in women with breast cancer, and for potential impact on risk of breast cancer incidence or recurrence. Methods We searched MEDLINE, Embase, the Cochrane Library, and AMED from inception to March 2013 for human interventional or observational data pertaining to the safety and efficacy of soy and red clover isoflavones in patients with or at risk of breast cancer. Results Of 4179 records, we included a total of 131 articles: 40 RCTs, 11 uncontrolled trials, and 80 observational studies. Five RCTs reported on the efficacy of soy for hot flashes, showing no significant reductions in hot flashes compared to placebo. There is lack of evidence showing harm from use of soy with respect to risk of breast cancer or recurrence, based on long term observational data. Soy intake consistent with that of a traditional Japanese diet (2-3 servings daily, containing 25-50mg isoflavones) may be protective against breast cancer and recurrence. Human trials show that soy does not increase circulating estradiol or affect estrogen-responsive target tissues. Prospective data of soy use in women taking tamoxifen does not indicate increased risk of recurrence. Evidence on red clover is limited, however existing studies suggest that it may not possess breast cancer-promoting effects. Conclusion Soy consumption may be associated with reduced risk of breast cancer incidence, recurrence, and mortality. Soy does not have estrogenic effects in humans. Soy intake consistent with a traditional Japanese diet appears safe for breast cancer survivors. While there is no clear evidence of harm, better evidence confirming safety is required before use of high dose (≥100mg) isoflavones can be recommended for breast cancer patients. PMID:24312387

  13. Discerning Chemical Composition and Mutagenic Effects of Soy Biodiesel PM

    Science.gov (United States)

    Exhaust particles from the combustion of traditional diesel fuel have been shown to lead to increases in adverse health effects such as impaired lung function, respiratory distress, and cardiovascular disease. This has resulted in an effort to find alternative fuels, such as soy...

  14. The Formation of the South Korean Identity through National Curriculum in the South Korean Historical Context: Conflicts and Challenges

    Science.gov (United States)

    So, Kyunghee; Kim, Jungyun; Lee, Sunyoung

    2012-01-01

    This study explores how the South Korean identity has been formed and transformed by examining the Korean national curriculum in its historical context. The study first examines how the Korean identity, previously formed by traditional ethnic values, has been transformed during the period of national modernization. It then describes the efforts to…

  15. Culture and the Korean Kindergarten Curriculum.

    Science.gov (United States)

    Lee, Ki Sook

    This paper examines the relationship between Korean culture and the historical development of its kindergarten (preschool) curriculum. After reviewing the values that were emphasized in traditional Korean society, focusing on ethics, loyalty and filial piety, propriety, and gender roles, the paper provides examples of how these values influences…

  16. Teaching Korean Rhythms in Music Class through Improvisation, Composition, and Student Performance

    Science.gov (United States)

    Yoo, Hyesoo; Kang, Sangmi

    2014-01-01

    The purpose of this article is to introduce the characteristics of Korean rhythmic patterns and provide effective ways to teach Korean rhythms based on the theoretical and pedagogical approaches derived from 5,000 years of Korean musical tradition. First, we have provided the fundamental principles of Korean rhythms that represent the culture from…

  17. Metabonomics profiling of marinated meat in soy sauce during processing.

    Science.gov (United States)

    Yang, Yang; Ye, Yangfang; Pan, Daodong; Sun, Yangying; Wang, Ying; Cao, Jinxuan

    2018-03-01

    Marinated meat in soy sauce is one of the most popular traditional cured meat products in China. Its taste quality is directly related to primary and secondary metabolites. Herein, the change of metabolite composition of marinated meat in soy sauce during processing was systematically characterised using 1 H NMR and multivariate data analysis. The marinated meat in soy sauce metabonome was dominated by 26 metabolites, including amino acids, sugars, organic acids, nucleic aides and their derivatives. PC1 and PC2 explained a total of 78.6% and 16.6% of variables, respectively. Amino acids, sugars, acetate, succinate, uracil and inosine increased during marinating, while lactate, creatine, inosine-5'-monophosphate (5'-IMP) and anserine decreased (P soy sauce during the late stage of dry-ripening. These findings indicated that the potential of NMR-based metabonomics is of importance for taste quality of marinated meat in soy sauce, which could contribute to a better understanding of the changes of taste compounds in meat products during processing. Shortening the dry-ripening period could be considered to improve the taste quality. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  18. Traditional Chinese Biotechnology

    Science.gov (United States)

    Xu, Yan; Wang, Dong; Fan, Wen Lai; Mu, Xiao Qing; Chen, Jian

    The earliest industrial biotechnology originated in ancient China and developed into a vibrant industry in traditional Chinese liquor, rice wine, soy sauce, and vinegar. It is now a significant component of the Chinese economy valued annually at about 150 billion RMB. Although the production methods had existed and remained basically unchanged for centuries, modern developments in biotechnology and related fields in the last decades have greatly impacted on these industries and led to numerous technological innovations. In this chapter, the main biochemical processes and related technological innovations in traditional Chinese biotechnology are illustrated with recent advances in functional microbiology, microbial ecology, solid-state fermentation, enzymology, chemistry of impact flavor compounds, and improvements made to relevant traditional industrial facilities. Recent biotechnological advances in making Chinese liquor, rice wine, soy sauce, and vinegar are reviewed.

  19. SoyCaP: Soy and Prostate Cancer Prevention

    National Research Council Canada - National Science Library

    Hamilton-Reeves, Jim M; Kurzer, Mindy S; Slaton, Joel

    2006-01-01

    The main objective of this project is to evaluate the effects of soy phytoestrogens on reproductive hormones and prostate tissue markers of cell proliferation and androgen action in men at high risk of prostate cancer...

  20. SoyCaP: Soy and Prostate Cancer Prevention

    National Research Council Canada - National Science Library

    Hamilton-Reeves, Jill M; Kurzer, Mindy S; Slaton, Joel

    2007-01-01

    The main objective of this project is to evaluate the effects of soy phytoestrogens on reproductive hormones and prostate tissue markers of cell proliferation and androgen action in men at high risk of prostate cancer...

  1. Ultra High Pressure Homogenization of Soy Milk: Effect on Quality Attributes during Storage

    Directory of Open Access Journals (Sweden)

    Jaideep S. Sidhu

    2016-06-01

    Full Text Available The present work analyzed soy milk prepared from whole dehulled soybeans. The traditional method of soy milk preparation leads to wastage of about 35% of soybean solids in the form of okara, which gets filtered out. In the current study, soy milk was prepared with practically 100% recovery of soybean solids and treated with continuous flow high pressure processing (207 and 276 MPa pressure, 121 and 145 °C exit temperatures, and 0.75 and 1.25 L/min flow rates, and the changes in the physical, chemical, microbial, and sensory properties during 28 days of storage at 4 °C were analyzed. The treated soy milk remained stable for 28 days. There was a significant reduction in the particle size of soybean solids which did not change during storage. The pH of the treated soy milk was significantly lower than the untreated soy milk and it reduced further upon storage. The soy milk was pasteurized with high pressure processing coupled with preheating. No lipoxygenase activity was detected. Compared to commercial samples, there was no significant difference in the astringency, bitterness, or chalkiness of soy milk prepared in the study.

  2. Soy goes to school: acceptance of healthful, vegetarian options in Maryland middle school lunches.

    Science.gov (United States)

    Lazor, Kathleen; Chapman, Nancy; Levine, Elyse

    2010-04-01

    Soyfoods provide healthful options for school breakfasts and lunches that are lower in saturated fat, cholesterol, fat, and calories and can help meet demands for vegetarian choices. Researchers tested acceptance of soy-based options substituted for popular lunch items with a diverse student population. Researchers conducted a plate waste study in 5 middle schools in Montgomery County, Maryland, to test the comparability of soy-based alternatives to 4 popular meat-based menu items. Initially, students ranked taste, appearance, and texture of 15 soyfoods to narrow to "hybrid" beef patties, soy-based nuggets, soy-based chicken-less slices, and soy macaroni and cheese. After the meal, trained observers randomly tagged and collected trays with and without test items and weighed leftover entrées. Researchers used a proportional odds model to compare amounts and proportions of food consumed, and a mixed model to account for differences between schools. Students consumed the same amount of soy-based and traditional patties, nuggets, and pasta, and less soy than regular chicken in the salad (odds ratio 0.122, p value school students readily consume almost equal numbers of soy-based products compared to popular school lunch items. Soyfoods provide nutritional advantages.

  3. Soy protein modification: A review

    Directory of Open Access Journals (Sweden)

    Barać Miroljub B.

    2004-01-01

    Full Text Available Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well as desirable flavor different treatments are used. Soybean proteins can be modified by physical, chemical and enzymatic treatments. Different thermal treatments are most commonly used, while the most appropriate way of modifying soy proteins from the standpoint of safety is their limited proteolysis. These treatments cause physical and chemical changes that affect their functional properties. This review discusses three principal methods used for modification of soy protein products, their effects on dominant soy protein properties and some biologically active compounds.

  4. Ultra High Pressure Homogenization of Soy Milk: Effect on Quality Attributes during Storage

    OpenAIRE

    Jaideep S. Sidhu; Rakesh K. Singh

    2016-01-01

    The present work analyzed soy milk prepared from whole dehulled soybeans. The traditional method of soy milk preparation leads to wastage of about 35% of soybean solids in the form of okara, which gets filtered out. In the current study, soy milk was prepared with practically 100% recovery of soybean solids and treated with continuous flow high pressure processing (207 and 276 MPa pressure, 121 and 145 °C exit temperatures, and 0.75 and 1.25 L/min flow rates), and the changes in the physical,...

  5. Antimicrobial effects of vinegar against norovirus and Escherichia coli in the traditional Korean vinegared green laver (Enteromorpha intestinalis) salad during refrigerated storage.

    Science.gov (United States)

    Park, Shin Young; Kang, Sujin; Ha, Sang-Do

    2016-12-05

    In Korea, edible seaweeds are potentially regarded as high-risk foods with respect to enteric norovirus (NoV) and non-pathogenic generic Escherichia coli. This study investigated the antimicrobial effects of 5%, 10%, and 15% vinegar (6% acetic acid) on the survival of murine norovirus-1 (MNV-1), a human NoV surrogate, and E. coli, a fecal indicator in experimentally contaminated raw fresh green lavers (Enteromorpha intestinalis) during a 7-d storage period at 4°C. Both MNV-1 titers and E. coli counts significantly (p1-log reduction in the E. coli count was observed in 10-15% vinegar-containing laver samples just after 1day of storage. A 2-log reduction in the E. coli count was also observed in 10-15% vinegar-containing laver samples after 5days of storage. Using the non-linear Weibull model, this study showed that the d R -values (1-log reduction) of MNV-1 were 4.90days for 0%, 4.28days for 5%, 3.79days for 10%, and 2.88days for 15% vinegar-containing lavers, whereas those for E. coli were 1.12day for 5%, 1.03day for 10%, and 0.90day for 15% vinegar-containing lavers stored at 4°C. Vinegar with over the storage time can be used as an antimicrobial ingredient against NoV and E. coli in Korean conventional foods. Specifically, this study suggests that ~1day of storage is required for 1-log reduction in the E. coli count in the vinegar-containing (5-15%) lavers, whereas 3-5days of storage at 4°C is adequate for 1-log reduction in the MNV-1 count in the vinegar-containing and non-vinegar-containing lavers. Copyright © 2016 Elsevier B.V. All rights reserved.

  6. Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce Variety.

    Science.gov (United States)

    Shukla, Shruti; Lee, Jong Suk; Park, Hae-Kyong; Yoo, Jung-Ah; Hong, Sung-Yong; Kim, Jong-Kyu; Kim, Myunghee

    2015-08-01

    To select appropriate microorganisms as starter cultures for the reliable and reproducible fermentation of soybean fermented products of Korean Doenjang, various ratios of fungi (Aspergillus oryzae J, Mucor racemosus 15, M. racemosus 42) combined with Bacillus subtilis TKSP 24 were selected as either single, double, or multiple Meju strains for commercial mass production of Doenjang, followed by analysis of sensory characteristics. In the sensory evaluation, Doenjang BAM15-1 and BAM42-1, which were fermented with multiple strains (1:1:1), showed the highest sensory scores as compared to control. Based on sensory characteristics, 6 Doenjang samples were subjected to quantitative determination of amino acids, free sugars, and organic acids (volatile and nonvolatile) contents, followed by determination of biogenic amines. Total sweet taste amino acid contents were highest in BAM15-1 and BAM42-1 samples (333.7 and 295.8 mg/100 g, respectively) and similar that of control (391.1 mg/100 g). Samples BAM15-1 and BAM42-1 showed the relatively high volatile and nonvolatile organic acid contents (154.24, 192.26, and 71.31, 82.42 mg/100 g, respectively). In addition, BAM15-1 and BAM42-1 showed negligible biogenic amine formation, ranging from 0.00 to 1.02 and 0.00 to 3.92 mg/100 g, respectively. These findings indicate that determination of food components along with sensory and quality attributes using multiple microbial Meju strains as a starter culture may provide substantial results on improved quality fermented Doenjang products. © 2015 Institute of Food Technologists®

  7. Soy food consumption and risk of prostate cancer: a meta-analysis of observational studies.

    Science.gov (United States)

    Hwang, Ye Won; Kim, Soo Young; Jee, Sun Ha; Kim, Youn Nam; Nam, Chung Mo

    2009-01-01

    Soybean products have been suggested to have a chemo preventive effect against prostate cancer. The aim of this study was to provide a comprehensive meta-analysis on the extent of the possible association between soy-based food consumption and the risk of prostate cancer. Five cohort studies and 8 case-control studies were identified using MEDLINE, EMBASE, CINAHL, Korea Medical Database, KoreaMed, Korean studies Information Service System, Japana Centra Revuo Medicina, China National Knowledge Infrastructure, and a manual search. Summary odds ratios (ORs) comparing high versus low categories of soybean consumptions were calculated on the basis of the random effect model. We analyzed the associations based on the different types of soybean consumptions. The summary ORs (95% CI) for total soy foods were 0.69 (CI = 0.57-0.84) and 0.75 (CI = 0.62-0.89) for nonfermented soy foods. Among individual soy foods, only tofu yielded a significant value of 0.73 (CI = 0.57-0.92). Consumption of soybean milk, miso, or natto did not significantly reduce the risk of prostate cancer. Genistein and daidzein were associated with a lower risk of prostate cancer. This systematic review suggests that soy food consumption could lower the risk of prostate cancer. This conclusion, however, should be interpreted with caution because various biases can affect the results of a meta-analysis.

  8. Soy Flour Adhesive Strength Compared with That of Purified Soy Proteins*

    Science.gov (United States)

    Linda Lorenz; Michael Birkeland; Chera Daurio; Charles R. Frihart

    2015-01-01

    Except for the substitution of soy flour in phenolic resins (Frihart et al. 2013) and the use of soy flour at high pHs (Lambuth 2003), the literature on soy protein properties for adhesives has mainly focused on soy protein isolate and specific protein fractions (Sun 2005b). The assumption is that proteins are the main portion of soy flour giving bond strength and the...

  9. Functional properties of soy-enriched tapioca

    African Journals Online (AJOL)

    my mord

    tubers and soy-tapioca was produced by incorporation of full-fat soy flour into moist starch at four .... other soy-tapioca formulations since there was a reduction in starch. Bulk density is very important for dietary bulk and packaging requirements (Karuna et al., ... on interrelated factors including intensity of attractive inter.

  10. 13C-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces

    Directory of Open Access Journals (Sweden)

    Ghulam Mustafa Kamal

    2016-09-01

    Full Text Available It has been a strong consumer interest to choose high quality food products with clear information about their origin and composition. In the present study, a total of 22 Asian soy sauce samples have been analyzed in terms of 13C-NMR spectroscopy. Spectral data were analyzed by multivariate statistical methods in order to find out the important metabolites causing the discrimination among typical soy sauces from different Asian regions. It was found that significantly higher concentrations of glutamate in Chinese red cooking (CR soy sauce may be the result of the manual addition of monosodium glutamate (MSG in the final soy sauce product. Whereas lower concentrations of amino acids, like leucine, isoleucine and valine, observed in CR indicate the different fermentation period used in production of CR soy sauce, on the other hand, the concentration of some fermentation cycle metabolites, such as acetate and sucrose, can be divided into two groups. The concentrations of these fermentation cycle metabolites were lower in CR and Singapore Kikkoman (SK, whereas much higher in Japanese shoyu (JS and Taiwan (China light (TL, which depict the influence of climatic conditions. Therefore, the results of our study directly indicate the influences of traditional ways of fermentation, climatic conditions and the selection of raw materials and can be helpful for consumers to choose their desired soy sauce products, as well as for researchers in further authentication studies about soy sauce.

  11. SoyCaP: Soy and Prostate Cancer Prevention

    Science.gov (United States)

    2006-11-01

    45(1):18-25. 6. Trent D. Lund, D.J.M., Megan E. Haldy, Kenneth D.R. Setchell, Edwin D. Lephart,and Robert J.Handa. Equol is a novel anti-androgen...decrease in a randomized soy intervention among men. Eur J Clin Nutr. 2006 Jun 14. 33. Quinn DI, Henshall SM, Sutherland RL. Molecular markers of

  12. Characteristics of soy bread users and their beliefs about soy products.

    Science.gov (United States)

    Worsley, Anthony; Wahlqvist, Mark L; Dalais, Fabien S; Savige, Gayle S

    2002-01-01

    A two-stage random telephone/mail survey was conducted during the last quarter of 1998 among Adelaide residents to determine consumers' use of soy bread and other soy products and their health expectations of soy products. One in five (21%) of 1477 telephone subscribers usually consumed soy bread and related soy products. Comparisons of soy bread consumers and non-consumers, based on the mail survey sample, showed that more soy bread consumers used dietary supplements and ate low fat and vegetarian diets, though their experiences of ill health were similar. Soy bread consumers held stronger universalism (pro-nature) values than non-consumers. They also held more positive expectations about the benefits of soy consumption, including reductions in menstrual and menopausal symptoms, increased bowel regularity and reductions in the risk of heart disease and cancer. The findings are discussed in relation to the psychology of dietary supplementation, values orientations and physiological plausibility. Further investigations are suggested.

  13. Traditional Korean Herbal Formula Samsoeum Attenuates Adipogenesis by Regulating the Phosphorylation of ERK1/2 in 3T3-L1 Cells

    Directory of Open Access Journals (Sweden)

    Soo-Jin Jeong

    2015-01-01

    Full Text Available Adipogenesis is the cell differentiation process from preadipocytes into adipocytes and the critical action in the development of obesity. In the present study, we conducted in vitro analyses to investigate the inhibitory effects of Samsoeum (SSE, a traditional herbal decoction. SSE had no significant cytotoxic effect against either the undifferentiated or differentiated 3T3-L1 cells. Oil Red O staining results showed that SSE significantly inhibited fat accumulation in adipocytes. SSE treatment consistently reduced the intracellular triglyceride content in the cells. SSE significantly inactivated glycerol-3-phosphate dehydrogenase (GPDH, a major link between carbohydrate and lipid metabolisms in 3T3-L1 adipocytes, and markedly inhibited the production of leptin, an important adipokine, in differentiated cells. SSE markedly suppressed the mRNA expression of the adipogenesis-related genes peroxisome proliferator-activated receptor-gamma (PPAR-γ, CCAAT/enhancer binding protein-alpha (C/EBP-α, fatty acid synthase (FAS, lipoprotein lipase (LPL, and fatty acid binding protein 4 (FABP4. Importantly, SSE increased the phosphorylation of ERK1/2, but not p38 MAPK and JNK, in adipose cells. Overall, our results indicate that SSE exerts antiadipogenic activity and modulates expressions of adipogenesis-related genes and ERK1/2 activation in adipocytes.

  14. Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

    Directory of Open Access Journals (Sweden)

    Joanita eSulaiman

    2014-10-01

    Full Text Available The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the six months of fermentation process. Whole genome shotgun (WGS method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of six months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

  15. Soy Products for Wood Bonding

    Science.gov (United States)

    Charles R. Frihart; Michael Birkeland

    2016-01-01

    Understanding the structure-property relationships for proteins as adhesives is complicated due to the complex and changeable colloidal nature of most proteins. An abundant source of protein in many parts of the world is the soybean, but the inexpensive soy flour is only 50% protein with the remainder being an approximately equal split of soluble and insoluble...

  16. stability of soy-yoghurt

    African Journals Online (AJOL)

    GREGO

    2007-04-16

    Apr 16, 2007 ... P = Putrid; F = offensive; CR = cream; DC = dense curdling. ... they were cooled in an ice bath, placed in a cabinet at 6 ± 2oC and ... The cream colour of soy yoghurt samples obtained from different approaches was maintained throughout the storage period. Generally speaking, a putrid/offensive odour ...

  17. Female visibility through Korean literature: Feminist theological critique

    Directory of Open Access Journals (Sweden)

    Eun Ok Jeong

    2003-10-01

    Full Text Available This article introduces Korean women’s experience as seen through the lense of social and cultural backgrounds, from the premodern through to the postmodern era. Korean literature is used as a source to investigate Korean women’s experiences and perspectives. By means of feminist critique this article explores men-centered influences in Korean literature. It aims to illustrate the importance of the issue of female visibility through Korean literature from a Korean woman’s perspective. Two texts are analyzed and critiqued: the first is the myth of Korean origin. The second is a story of Gasi Gogi (a thorny fish. The article is intended to stimulate debate on gender, voices, and authority from a feminist perspective, in order to transcend the more traditional interpretations.

  18. Quality Attributes of Tapioca Meal Fortified With Defatted Soy Flour

    African Journals Online (AJOL)

    nutritional quality of tapioca meal and thus a complete meal was obtained from this fortification. Such meal can be ... industrial use, mostly as starch(6%) or animal feed (19%) and 10% lost as waste (Fish and Trim, 1993). ... be processed to a variety of products such as soy flour, soy milk, soy yoghurt, soy cake, soy meal, etc.

  19. Soy flour dispersibility and performance as wood adhesive

    Science.gov (United States)

    Charles R. Frihart; Holly Satori

    2013-01-01

    Soy flour adhesives using polyamidoamine-epichlorohydrin (PAE) resin as the curing agent are being used commercially to make bonded wood products. The original studies on the soy-PAE adhesives used purified soy protein isolate, but the much lower cost soy flour is now used commercially. We examined the performance of commercially available soy flours that have their...

  20. NIR spectroscopy for determining soy contents in processed meat products

    Science.gov (United States)

    Soy products such as soy concentrate, soy protein and soy grits are used as a meat extender in processed meat products to improve meat texture. However, soy allergies are one of the common food allergies, especially in infants and young children, and can be mild to life-threatening. The United State...

  1. High temperature performance of soy-based adhesives

    Science.gov (United States)

    Jane L. O’Dell; Christopher G. Hunt; Charles R. Frihart

    2013-01-01

    We studied the high temperature performance of soy meal processed to different protein concentrations (flour, concentrate, and isolate), as well as formulated soy-based adhesives, and commercial nonsoy adhesives for comparison. No thermal transitions were seen in phenol-resorcinol-formaldehyde (PRF) or soy-phenol-formaldehyde (SoyPF) or in as-received soy flour...

  2. Comparative studies on the chemical and cell-based antioxidant activities and antitumor cell proliferation properties of soy milk manufactured by conventional and commercial UHT methods.

    Science.gov (United States)

    Xu, Baojun; Chang, Sam K C; Liu, Zhisheng; Yuan, Shaohong; Zou, Yanping; Tan, Yingying

    2010-03-24

    The aims of this work were to compare antiproliferation, antioxidant activities and total phytochemicals and individual isoflavone profiles in soy milk processed by various methods including traditional stove cooking, direct steam injection, direct ultrahigh temperature (UHT), indirect UHT, and a two-stage simulated industry method, and a selected commercial soy milk product. Various processing methods significantly affected total saponin, phytic acid, and total phenolic content and individual isoflavone distribution. The laboratory UHT and the two-stage processed soy milk exhibited relatively higher total phenolic content, total flavonoid content, saponin and phytic acid than those processed by the traditional and steam processed methods. Thermal processing caused obvious intertransformation but did not cause severe degradation except for breaking down of aglycons. Thermal processing significantly increased antioxidant capacities of soy milk determined by chemical analyses, but decreased cellular antioxidant capacities as compared to the raw soy milk. The raw and all processed soy milk exhibited antipoliferative activities against human HL-60 leukemia cells, AGS gastric tumor cells, and DU145 prostate cancer cells in a dose-dependent manner. The raw soy milk, but not the processed soy milk, exhibited a dose-dependent antiproliferative effect against colorectal adenocarcinoma Caco-2 cells. Taken together, these results indicate that various thermal processing methods change not only phytochemcials but also potential health-promoting effects of soy milk.

  3. Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing.

    Science.gov (United States)

    Yuan, Shaohong; Chang, Sam K C; Liu, Zhisheng; Xu, Baojun

    2008-09-10

    Soy foods contain significant health-promoting components but also may contain beany flavor and trypsin inhibitor activity (TIA), which can cause pancreatic disease if present at a high level. Thermal processing can inactivate TIA and lipoxygenase. Ultrahigh-temperature (UHT) processing is relatively new for manufacturing soy milk. Simultaneous elimination of TIA and soy odor by UHT processing for enhancing soy milk quality has not been reported. The objective was to determine TIA in soy milk processed by traditional, steam injection, blanching, and UHT methods and to compare the products with commercial soy milk products. Soybean was soaked and blanched at 70-85 degrees C for 30 s-7.5 min. The blanched beans were made into base soy milk. The hexanal content of the base soy milk was determined by gas chromatography to determine the best conditions for further thermal processing by indirect and direct UHT methods at 135-150 degrees C for 10-50 s using the Microthermics processor. Soy milk was also made from soaked soybeans by traditional batch cooking and steaming methods. Eighteen commercial products were selected from the supermarket. Residual TIA in soy milk processed by the traditional and steam injection to 100 degrees C for 20 min was approximately 13%. Blanching could inactivate 25-50% of TIAs of the raw soy milk. The blanch conditions of 80 degrees C and 2 min were selected for UHT processing because these conditions produced blanched soy milk without hexanal, indicating a complete heat inactivation of lipoxygenases. The TIA decreased with increased temperature and time of UHT heating. The maximal trypsin inhibitor inactivation was achieved by UHT direct and indirect methods with residual activities of approximately 10%. Some commercial soy milk products contained high TIAs. The results are important to the food industry and consumers. Kinetic analysis showed that heat inactivation (denaturation) of TIA, under the continuous processing conditions of the

  4. History of Korean gochu, gochujang, and kimchi

    Directory of Open Access Journals (Sweden)

    Dae Young Kwon

    2014-12-01

    Full Text Available The gochu (Korean red pepper that goes into Korean traditional fermented foods such as kimchi (fermented cabbage and gochujang (spicy red pepper paste should have a mild spiciness and its Scoville heat unit (the unit that measures spiciness is <1,000. The kimchi and gochujang that are fermented only with Korean gochu can be eaten. Kimchi and gochujang cannot be prepared even with cheongyangkochu (Scoville heat unit is approximately 3,000, which is a hybrid of Korean gochu and Thai gochu. When these foods are prepared with other spicier gochu, such as Thai pepper, Southern Asian red pepper, Central American red pepper, or Mexico's aji (which is 500 times spicier than Korean gochu, they will be too spicy to consume. Biologically, Korean gochu is different from the red peppers of Central American countries (such as Mexico and Colombia, Indonesia, India, and Thailand. Therefore, the statement that the Central American red pepper came to Korea during the Japanese invasion of Korea in 1592 is not true. We can refer to a research paper in the magazine “Nature” that Korea's gochu arrived at the Korean peninsula millions of years ago, having been spread by birds. It states that gochu has evolved for millions of years, therefore, we can infer that Korean gochu existed as a completely different variety. In addition, gochujang and kimchi can be made using gochu only, which proves that people in Korea cultivated gochu thousands of years ago and have been eating it since then. Furthermore, many old Korean documents support the fact that Koreans have been planting and harvesting gochu for the last 1,500 years.

  5. Aesthetics of Korean foods: The symbol of Korean culture

    Directory of Open Access Journals (Sweden)

    Hae-Kyung Chung

    2016-09-01

    Full Text Available Advances in transportation and communication have broken down critical barriers within the global economy, pushing us towards a more unified world. In keeping with this trend, processes of communication, transportation, and production are becoming increasingly standardized, mechanized, and automated. Yet as this global era of uniformity progresses, people and individuals will inevitably encounter identity confusion. Numerous individuals, ethnicities, nationalities, and countries around the world are working to counteract such identity confusion. As globalization progresses, groups and nationalities that fail to preserve their identities will dwindle and become absorbed by stronger entities. Therefore, many societies are investing great efforts into rediscovering and revamping their indigenous traditions, cultures, and customs. When travelers visit another country, one of the simplest avenues for them to experience the local culture is food. Unlike other cultural elements, many of which have become diluted because of globalization, native cuisines are still perceived as retaining the traditions, uniqueness, and diversity of individual cultures. It is more important than ever for people and countries to expand and preserve their respective cultural currencies. In this respect, taking a cultural approach to Korean cuisine is a fascinating and meaningful endeavor. In light of the recent publication of a few articles dealing with the symbolic significance and meaning behind Korean cuisine, an effort to compile a list of the distinctive cultural properties of Korean food seems vital. Furthermore, presenting the aesthetics of Korean food through a method that integrates science and culture is a very significant task. The authors of this paper firmly believe in its potential to advance the globalization of Korean food.

  6. Viscosimetric measurements of isolated protein of irradiated soy; Medidas viscosimetricas de proteina isolada de soja irradiada

    Energy Technology Data Exchange (ETDEWEB)

    Sabato, Susy Frey; Mastro, Nelida L. del [Instituto de Pesquisas Energeticas e Nucleares (IPEN), Sao Paulo, SP (Brazil). Centro de Tecnologia das Radiacoes]. E-mail: sfsabato@net.ipen.br; nlmastro@net.ipen.br

    2000-07-01

    The soy is one of the most important cultivating leguminous plant. Its plantation constitutes a millenarian eastern tradition and gradually it becomes prominent in occident. Brazil is the second producer of soy in the world and produces fractions enriched in proteins, called concentrated and isolated. The isolated protein of soy is the most refined in the protein derivatives of soy, more than contends 90% of protein in its composition. The soy has been intensively studied because of its diverse benefits to the human health and its functionality, with several applications as ingredients in gravies, soups, meat products and drinks. In this work the behavior of the viscosity of watery solutions of the isolated protein mixture was verified of soy with glycerol (in ratios 1:1 and 2:1) when irradiated with different doses (0, 5, 15 and 25 kGy) of maser gamma (60 Co). The study was lead without thermal handling to verify only the effect of the irradiation process. (author)

  7. The Problem of Authority: What Can Korean Education Learn from Dewey?

    Science.gov (United States)

    Kim, Sang Hyun

    2013-01-01

    While the ideas of Western democracy and individualism are increasingly popular and influential in Korean society, the traditional Korean understanding of authority has been challenged, especially in Korean schools. In this essay, the author first tries to analyze some important educational problems in contemporary Korea as it relates to the…

  8. El espectro que soy yo

    Directory of Open Access Journals (Sweden)

    Carlos Araque Osorio

    2013-04-01

    Full Text Available “El espectro que soy yo” es una mirada incompleta de mi vida en la ciudad, la universidad y elarte, es decir, de un cúmulo de acontecimientos fraccionados que dicen muy poco de los sucesos,pero me permiten hacer un dibujo de lo que soy y seré. No podemos saber si lo que recordamoscomo cierto ocurrió tal como nos llegan las imágenes mentales. Hacemos versiones y estaspueden ser tergiversaciones. Cada vez que relatamos algo que nos pasó lo hacemos de maneradiferente, le agregamos o le quitamos. Los humanos tenemos la condición y la capacidad defabular con nuestra existencia. Si es imposible contar una historia enteramente veraz, no estámal regocijarnos con la posibilidad de que cada uno haga su propia adaptación de los hechos.

  9. Antecedents Factors that Influence Soy Consumption: A Structural Equation Modeling Approach

    OpenAIRE

    Balasubramanian, Siva K.; Moon, Wanki; Rimal, Arbindra; Coker, Kesha

    2009-01-01

    We propose a structural model of antecedent factors that affect the frequency of soy consumption. This model, suggests that soy-general knowledge influences perceptions about nutrition concern, health benefits of soy, soy related personal beliefs and personal attitudes toward soy. Health benefits of soy, in turn, impacts soy-related personal beliefs and personal attitudes toward soy. Additionally, soy-related personal beliefs influence personal attitudes toward soy. Finally, both nutrition co...

  10. Korean and American Teachers' Praising Styles and Teaching Practices

    Science.gov (United States)

    Bang, Hyeyoung; Kim, Jungsub

    2016-01-01

    Praising is a crucial part of teaching performance that greatly impacts student performance and self-esteem. South Korean teachers are traditionally known to possess authoritarian attributes, whereas U.S. teachers have contradictory beliefs in terms of why and how to use praise. We used Q methodology among 16 American and 22 Korean teachers to…

  11. Filial Piety and Intergenerational Relationship in Korean Immigrant Families.

    Science.gov (United States)

    Kim, Kwang Chung; And Others

    1991-01-01

    Examines the changing nature of socioeconomic conditions for Korean immigrants which strain their intergenerational relationships in the United States. Contends as the family-kinship system of Korean immigrants changes toward conjugal family their traditional expectation of filial piety should be modified. Discusses problems in fulfilling…

  12. Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa).

    Science.gov (United States)

    Dakwa, Sarah; Sakyi-Dawson, Esther; Diako, Charles; Annan, Nana Takyiwa; Amoa-Awua, Wisdom Kofi

    2005-09-25

    Soybeans which had initially been dehulled by either boiling (boiled/dehulled) or roasting (roasted/dehulled) before peeling, were cooked and fermented into dawadawa, a traditional food condiment. The micropopulation, enzymatic activities, proximate composition, amino acid, and aroma profiles of the two types of soybean dawadawa were evaluated during fermentation. Only minor differences were found in the microbial profiles of the two types of soy-dawadawa. Although boiled/dehulled soy-dawadawa initially had lower microbial counts, it recorded higher counts at the advanced stages of fermentation. Proteolytic and amylolytic Bacillus species including Bacillus subtilis, Bacillus pumilus, Bacillus licheniformis, Bacillus cereus, and Bacillus firmus dominated the micropopulation of the two types of soy-dawadawa with Bacillus subtilis accounting for about 50% of the Bacillus species in all samples. Lactic acid bacteria and yeasts occurred in low numbers in the two types of soy-dawadawa. The proximate composition of the two types of soy-dawadawa were similar, and their contents of moisture and protein increased whilst fat and ash decreased during fermentation. Both types of fermenting soy-dawadawa recorded similar levels of alpha-amylase activity, but boiled/dehulled soy-dawadawa showed slightly higher protease activity. The levels of isoleucine, leucine, lysine, phenylalanine, arginine and proline increased significantly with fermentation time in both types of soy-dawadawa. With respect to differences in their aroma profiles, hexanodecanol, octadecyl acetate, 1,2-dimethyl benzene, tetradecene, (E)-5-eicosene, cyclohexadecane, and hexacosane were found only in the roasted/dehulled samples, whilst 1,2-ethanediol, ethyl acetate, dimethyl disulfide, cyclotetradecane, decene, indole , 2 butyl-octenal, acetophenone, and toluene were found only in the boiled/dehulled samples. A market focus group showed preference for roasted/dehulled soy-dawadawa over boiled/dehulled soy

  13. Remote Sensing Images to Detect Soy Plantations in the Amazon Biome—The Soy Moratorium Initiative

    Directory of Open Access Journals (Sweden)

    Leandro Fabiani

    2012-05-01

    Full Text Available The Soy Moratorium is an initiative to reduce deforestation rates in the Amazon biome based on the hypothesis that soy is a deforestation driver. Soy planted in opened areas after July 24th, 2006 cannot be commercialized by the associated companies to the Brazilian Association of Vegetable Oil Industries (ABIOVE and the National Association of Cereal Exporters (ANEC, which represent about 90% of the Brazilian soy market. The objective of this work is to present the evaluation of the fourth year of monitoring new soy plantations within the Soy Moratorium context. With the use of satellite images from the MODIS sensor, together with aerial survey, it was possible to identify 147 polygons with new soy plantations on 11,698 ha. This soy area represents 0.39% of the of the total deforested area during the moratorium, in the three soy producing states of the Amazon biome, and 0.6% of the cultivated soy area in the Amazon biome, indicating that soy is currently a minor deforestation driver. The quantitative geospatial information provided by an effective monitoring approach is paramount to the implementation of a governance process required to establish an equitable balance between environmental protection and agricultural production.

  14. Dietary pattern classifications with nutrient intake and body composition changes in Korean elderly.

    Science.gov (United States)

    Oh, Chorong; No, Jae-Kyung; Kim, Hak-Seon

    2014-04-01

    The body composition changes in aging increased the risk of metabolic disorder. Recent dietary studies have increasingly focused on the correlations between dietary patterns and chronic diseases to overcome the limitations of traditional single-nutrient studies because nutrients in food have complex relations that interact. This study was conducted to classify a dietary pattern among Korean elderly using cluster analysis and to explore the relationships between dietary patterns and body composition changes in Korean elderly aged 65 years or older. The study subjects (n = 1,435) were individuals who participated in the Korean National Health Examination and Nutrition Survey (KNHANES) in 2011. THERE WERE THREE DIETARY PATTERNS DERIVED BY CLUSTER ANALYSIS IN THIS STUDY: 'Traditional Korean' (37.49% of total population), 'Meat and Alcohol' (19.65%) and 'Westernized Korean' (42.86%). The (1) 'Traditional Korean' pattern was characterized by high consumptions of white rice and low protein, low fat, and low milk products, while (2) 'Westernized Korean' pattern ate a Korean-style diet base with various foods such as noodles, bread, eggs and milk, (3) 'Meat and Alcohol' pattern had high consumptions of meat and alcohol. In body composition changes, compared with the 'Traditional Korean' pattern, the 'Meat & alcohol' pattern was associated with a 50% increased risk of having elevated BMI (kg/m(2)), 'Westernized Korean' pattern was associated with a 74% increased abnormality of ASM/Wt (kg) by logistics analysis. Most of the Korean adult population continues to follow ether a traditional Korean having beneficial effects for successful aging. However, the 'Traditional Korean' pattern showed low protein intake (0.7 g/kg), calcium intake, and vitamin D intake as well as low of appendicular skeletal muscle mass (ASM (kg)) among 3 groups. Considering the low ASM, consumption of protein, calcium and vitamin D should be increased for Korean elderly health body composition.

  15. History of Korean Neurosurgery.

    Science.gov (United States)

    Hwang, Sung-nam

    2015-08-01

    The year 2012 was the 50th anniversary of the Korean Neurosurgical Society, and in 2013, the 15th World Congress of Neurosurgery took place in Seoul, Korea. Thus, it is an appropriate occasion to introduce the world to the history of the Korean Neurosurgical Society and the foundation, development, and growth of Korean neurosurgery. Historical materials and pictures were collected and reviewed from the history book and photo albums of the Korean Neurosurgical Society. During the last 50 years, the Korean Neurosurgical Society and Korean neurosurgery have developed and grown enormously not only in quantity but also in quality. In every aspect, the turning point from the old to the new era of the Korean Neurosurgical Society and Korean neurosurgery was the year 1980. Copyright © 2015. Published by Elsevier Inc.

  16. Improvements in the Flavour of Soy Cheese

    Directory of Open Access Journals (Sweden)

    Naveed Ahmad

    2008-01-01

    Full Text Available A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese. Processing technology as well as the final product of soy cheese have many similarities with Cheddar in terms of appearance, texture, mouth feel, chemical nature, biochemical processes, etc. Soy protein has many useful amino acids like Asp, Ile, Leu, Met, Phe, Trp, Tyr, Val, etc., which are precursors of flavouring compounds and the right choice of microbial cultures is necessary to benefit from them. Using low levels of sodium chloride, without the use of ethanol, and introducing new milk cheese starter and non-starter cultures like Lactococcus lactis ssp. lactis (formerly L. lactis ssp. lactis biovar. diacetylactis, Lactobacillus helveticus, Lactobacillus casei, Streptococcus lactis var. maltigenes and Lactococcus lactis ssp. cremoris that enhance flavour will be helpful to improve the flavour of soy cheese.

  17. Korean Screen Cultures

    DEFF Research Database (Denmark)

    new approaches to Korean popular culture beyond national borders and includes work on K-pop and Korean television drama. This book is a vital addition to existing scholarship on Korean popular culture, offering a unique view by providing an imaginary unification of the two Koreas negotiated through...

  18. Formulation of soy oil products

    Directory of Open Access Journals (Sweden)

    Woerfel, John B.

    1995-12-01

    Full Text Available The paper comments different formulations of soy oil products such as salad and cooking oils, margarine, shortenings, commercial shortenings, frying shortenings, and fluid shortenings. Hydrogenation and its influence on final products is also included.

    El trabajo presenta diferentes formulaciones a base de aceite de soja tales como aceites para ensalada y cocinado, margarina, grasas sólidas (shortenings, grasas sólidas comerciales, grasas sólidas para frituras y grasas fluidas. Hace también referencia al proceso de hidrogenación y a sus efectos en los productos finales.

  19. Evidence for Anti-Aging South Korean Cosmeceuticals.

    Science.gov (United States)

    Quay, Ellinor R; Chang, Yunyoung C; Graber, Emmy

    2017-04-01

    As the market for South Korean skin care products grows in the U.S. and worldwide, consumers will increasingly seek advice from dermatologists regarding their efficacy. In this paper, the evidence behind the anti-aging and skin whitening activity of ingredients in the most popular South Korean skin care products was reviewed and critically evaluated. Industry profit data from Euromonitor was obtained to identify the top cosmeceutical brands by retail value in South Korea. The top selling products and their ingredients were then identified from individual brand websites. A comprehensive literature search was conducted using Pubmed to identify and grade the anti-aging and whitening efficacy for nine popular ingredients: licorice, niacinamide, beta-glucan, snail mucus, ginkgo biloba, ginseng, green tea, pomegranate, and soy. Of the various ingredients reviewed, niacinamide, green tea, licorice, and soy have the most published data for anti-aging and whitening activity. Although the literature shows modest results, small sample sizes limit interpretation. High-level evidence to support the use of South Korean skin care products in anti-aging and skin whitening is lacking. J Drugs Dermatol. 2017;16(4):358-364..

  20. Production and quality evaluation of probiotic soy milk | Onyibe ...

    African Journals Online (AJOL)

    Soy milk is produced from a protein rich legume with high nutritional value. Adding probiotic agent(s) to soy milk increases its health value. In this study, soy milk and probiotic soy milk samples were produced, their qualities evaluated and shelf life at different temperatures of storage monitored. Products were of good taste ...

  1. Soy and gut microbiota: interaction and implication for human health

    Science.gov (United States)

    Soy (Glycine max) is a major commodity in the U.S. and soy foods are gaining popularity due to its reported health promoting effects. In the past two decades, soy and soy bioactive components have been studied for their health promoting/disease preventing activities and potential mechanism of action...

  2. Semiautomated, Reproducible Batch Processing of Soy

    Science.gov (United States)

    Thoerne, Mary; Byford, Ivan W.; Chastain, Jack W.; Swango, Beverly E.

    2005-01-01

    A computer-controlled apparatus processes batches of soybeans into one or more of a variety of food products, under conditions that can be chosen by the user and reproduced from batch to batch. Examples of products include soy milk, tofu, okara (an insoluble protein and fiber byproduct of soy milk), and whey. Most processing steps take place without intervention by the user. This apparatus was developed for use in research on processing of soy. It is also a prototype of other soy-processing apparatuses for research, industrial, and home use. Prior soy-processing equipment includes household devices that automatically produce soy milk but do not automatically produce tofu. The designs of prior soy-processing equipment require users to manually transfer intermediate solid soy products and to press them manually and, hence, under conditions that are not consistent from batch to batch. Prior designs do not afford choices of processing conditions: Users cannot use previously developed soy-processing equipment to investigate the effects of variations of techniques used to produce soy milk (e.g., cold grinding, hot grinding, and pre-cook blanching) and of such process parameters as cooking times and temperatures, grinding times, soaking times and temperatures, rinsing conditions, and sizes of particles generated by grinding. In contrast, the present apparatus is amenable to such investigations. The apparatus (see figure) includes a processing tank and a jacketed holding or coagulation tank. The processing tank can be capped by either of two different heads and can contain either of two different insertable mesh baskets. The first head includes a grinding blade and heating elements. The second head includes an automated press piston. One mesh basket, designated the okara basket, has oblong holes with a size equivalent to about 40 mesh [40 openings per inch (.16 openings per centimeter)]. The second mesh basket, designated the tofu basket, has holes of 70 mesh [70 openings

  3. Effects of Soy Product Intake and Interleukin Genetic Polymorphisms on Early Gastric Cancer Risk in Korea: A Case-Control Study.

    Science.gov (United States)

    Yang, Sarah; Park, Yoon; Lee, Jeonghee; Choi, Il Ju; Kim, Young Woo; Ryu, Keun Won; Sung, Joohon; Kim, Jeongseon

    2017-10-01

    The current study investigated whether the combined effects of soy intake and genetic polymorphisms of interleukin (IL) genes modify gastric cancer risk. A total of 377 cases and 754 controls of Korean origin were included in the analysis. Soy consumption was assessed using a semi-quantitative food frequency questionnaire. Seven variants of IL10 (rs1800871), IL2 (rs2069763 and rs2069762), IL13 (rs6596090 and rs20541), and IL4R (rs7205663 and rs1805010) were genetically analyzed. To analyze the combined effect of soy intake and genetic polymorphisms, a low-intake group and high-intake group of each type of soy were categorized based on the intake level of the control group. Interactions between soy products and these genetic variants were analyzed by a likelihood ratio test, in which a multiplicative interaction term was added to the logistic regression model. A higher intake of nonfermented soy products was associated with a reduced cancer risk (odds ratio [OR], 0.62; 95% confidence interval [CI], 0.43 to 0.90), and the reduced risk was only apparent in males (OR, 0.44; 95% CI, 0.27 to 0.71). None of the IL genetic polymorphisms examined were independently associated with gastric cancer risk. Individuals with a minor allele of IL2 rs2069762 and a higher intake of nonfermented soy food had a decreased risk of gastric cancer (OR, 0.46; 95% CI, 0.31 to 0.68) compared to those with a lower intake (p interaction =0.039). Based on the genetic characteristics of the studied individuals, the interaction between IL2 rs2069762 and nonfermented soy intake may modify the risk of gastric cancer.

  4. Soy

    Science.gov (United States)

    ... are used for menopausal symptoms, bone health, improving memory, high blood pressure, and high cholesterol levels. In ... al. Effects of herbal and dietary supplements on cognition in menopause: a systematic review . Maturitas . 2011;68( ...

  5. Solution blowing of soy protein fibers.

    Science.gov (United States)

    Sinha-Ray, S; Zhang, Y; Yarin, A L; Davis, S C; Pourdeyhimi, B

    2011-06-13

    Solution blowing of soy protein (sp)/polymer blends was used to form monolithic nanofibers. The monolithic fibers were blown from blends of soy protein and nylon-6 in formic acid. The sp/nylon-6 ratio achieved in dry monolithic nanofibers formed using solution blowing of the blend was equal to 40/60. In addition, solution blowing of core-shell nanofibers was realized with soy protein being in the core and the supporting polymer in the shell. The shells were formed from nylon-6. The sp/nylon-6 ratio achieved in dry core-shell fibers was 32/68. The nanofibers developed in the present work contain significant amounts of soy protein and hold great potential in various applications of nonwovens.

  6. Evaluation and cataloging of Korean historical earthquakes

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Kew Hwa; Han, Young Woo; Lee, Jun Hui; Park, Ji Eok; Na, Kwang Wooing; Shin, Byung Ju [The Reaearch Institute of Basic Sciences, Seoul Nationl Univ., Seoul (Korea, Republic of)

    1998-03-15

    In order to systematically collect and analyze the historical earthquake data of the Korean peninsula which are very important in analyzing the seismicity and seismic risk of the peninsula by seismologist and historian, extensive governmental and private historical documents are investigated and relative reliabilities of these documents are examined. This research unearthed about 70 new earthquake records and revealed the change in the cultural, political and social effects of earthquakes with time in Korea. Also, the results of the vibration test of the Korean traditional wooden house are obtained in order to better estimate intensities of the historical earthquakes.

  7. North Korean Relationships

    Science.gov (United States)

    2012-12-18

    the old days there were several racist names for Koreans and songs with lyrics like ‘Koreans sound like pigs.’ Koreans think of the Japanese as...for unacceptable actions may do more harm than working around them. Some of these problems have come in more recent times, such as the incident in...not harm relationships with the other (Vorontsov 8). Consequently, Russia appears to be limiting itself in the amount of influence it can achieve

  8. Soy isoflavones exert beneficial effects on letrozole-induced rat polycystic ovary syndrome (PCOS) model through anti-androgenic mechanism.

    Science.gov (United States)

    Rajan, Ravi Kumar; M, Siva Selva Kumar; Balaji, Bhaskar

    2017-12-01

    Soy is the main source of phytoestrogens, which has long been used as traditional food. One major subtype of phytoestrogens includes isoflavones and they are scientifically validated for their beneficial actions on many hormone-dependent conditions. The present study examines the effect of soy isoflavones on letrozole-induced polycystic ovary syndrome (PCOS) rat model. PCOS was induced in Sprague-Dawley rats with of 1 mg/kg letrozole, p.o. once daily for 21 consecutive days. Soy isoflavones (50 and 100 mg/kg) was administered for 14 days after PCOS induction. Physical parameters (body weight, oestrous cycle determination, ovary and uterus weight) metabolic parameters (oral glucose tolerance test, total cholesterol), steroidal hormone profile (testosterone and 17β-oestradiol), steroidogenic enzymes (3β-hydroxy steroid dehydrogenase (HSD) and 17β-HSD), oxidative stress and histopathology of ovary were studied. Soy isoflavones (100 mg/kg) treatment significantly altered the letrozole-induced PCOS symptoms as observed by decreased body weight gain (p ovary. Treatment with soy isoflavones exerts beneficial effects in PCOS rats (with decreased aromatase activity) which might be due to their ability to decrease testosterone concentration in the peripheral blood. Analysis of physical, biochemical and histological evidences shows that soy isoflavones may be beneficial in PCOS.

  9. Biotransformation of soy whey into soy alcoholic beverage by four commercial strains of Saccharomyces cerevisiae.

    Science.gov (United States)

    Chua, Jian-Yong; Lu, Yuyun; Liu, Shao-Quan

    2017-12-04

    Soy whey is a liquid waste stream generated from tofu and soy protein manufacturing, and is commonly disposed of into the drainage system in food industry. Instead of disposing of soy whey as a waste, it could be used to produce alcoholic beverages. This study investigated the feasibility of converting soy whey into soy alcoholic beverage using four commercial Saccharomyces cerevisiae strains as a zero-waste approach to tackle the soy whey disposal issue. The four Saccharomyces yeasts grew by approximately 2logCFU/mL and produced approximately 7-8% (v/v) of ethanol. Isoflavone glucosides were hydrolyzed and transformed into isoflavone aglycones, increasing the antioxidant capacity. New aroma-active volatiles, especially esters and higher alcohols, were produced and imparted fruity and floral notes to the soy alcoholic beverage. Therefore, alcoholic fermentation would serve as a solution toward zero-waste manufacturing by biotransforming soy whey into a world's first novel functional alcoholic beverage naturally enriched with free isoflavones. Copyright © 2017 Elsevier B.V. All rights reserved.

  10. Estimated dietary isoflavone intake among Korean adults.

    Science.gov (United States)

    Lee, Min-June; Kim, Jung-Hyun

    2007-01-01

    This study estimated the isoflavone intake level in Koreans using Food Frequency Questionnaire and analyzed related variables. The results showed that the average daily intake of isoflavone in adults was shown as 23.1 mg. The isoflavone intake level at 50 percentile was 16.9 mg (0~190 mg), and 10% of adults took almost 50 mg of isoflavone a day and 10% took about 5 mg a day. The major food sources for isoflavone in Koreans were in the order of soybean, soybean paste, soy milk, soybean curd (tofu), and bean sprouts; the intake was different depending on age, educational background, occupation, economic standard, and family type. The result showed higher isoflavone intake levels in the group over 30 years old and the highest isoflavone intake in subjects working in farming/fishery, followed by housemakers. According to the differences by families the families with elderly members showed 50% higher isoflavone intake than young families with friends or siblings. Depending on related ecological variables, therefore, various nutrition education programs should be developed for a variety of intakes of soybean foods, along with easy and simple cooking methods as parts of continuous research.

  11. Being a Korean Studying Koreans in an American School: Reflections on Culture, Power, and Ideology

    Science.gov (United States)

    Lim, Minjung

    2012-01-01

    Recent debates on situated knowledge highlight the issue of the researcher's position in the research process, challenging the traditional assumption of the insider/outsider dichotomy. Drawing on my fieldwork among Korean immigrant parents in an American school, I describe my shifting positions in negotiation and scrutinize the ways my reflexivity…

  12. Soy Allergy in Patients Suffering from Atopic Dermatitis

    Science.gov (United States)

    Jarmila, Čelakovská; Květuše, Ettlerová; Karel, Ettler; Jaroslava, Vaněčková; Josef, Bukač

    2013-01-01

    Aim: The evaluation of soy allergy in patients over 14 years of age suffering from atopic dermatitis. The evaluation of the correlation to the occurence of peanut and pollen allergy. Materials and Methods: Altogether 175 persons suffering from atopic dermatitis were included in the study: Specific IgE, skin prick tests, atopy patch tests to soy, history and food allergy to peanut and pollen allergy were evaluated. Results: The early allergic reaction to soy was recorded in 2.8% patients. Sensitization to soy was found in another 27.2% patients with no clinical manifestation after soy ingestion. The correlation between the positive results of examinations to soy and between the occurence of peanut and pollen allergy was confirmed in statistics. Conclusion: Almost one third of patients suffering from atopic dermatitis are sensitized to soy without clinical symptoms. The early allergic reaction to soy occur in minority of patients suffering from atopic dermatitis. PMID:23919016

  13. Antigenic specificity of serum antibodies in mice fed soy protein

    DEFF Research Database (Denmark)

    Christensen, Hanne Risager; Bruun, S.W.; Frøkiær, Hanne

    2003-01-01

    Background: Soybean protein is used in a number of food products but unfortunately is also a common cause of food allergy. Upon ingestion of soy protein, healthy mice like other animals and humans generate a soy-specific antibody response in the absence of signs of illness. Not much is known about...... the relationship between the immunogenic proteins involved in this nondeleterious antibody response and the pathological response associated with food allergy. The objective of the present study was to characterize the antigenic specificity of the soy protein-specific antibody response generated in healthy mice...... ingesting soy protein. Methods: Blood from mice fed a soy-containing diet was analyzed using ELISA and immunoblot for antibody reactivity towards various soy protein fractions and pure soy proteins/subunits. Mice bred on a soy-free diet were used as controls. Results: The detectable antigenic specificity...

  14. The Role of Soy in Vegetarian Diets

    Directory of Open Access Journals (Sweden)

    Virginia Messina

    2010-08-01

    Full Text Available Soyfoods have long been prized among vegetarians for both their high protein content and versatility. Soybeans differ markedly in macronutrient content from other legumes, being much higher in fat and protein, and lower in carbohydrate. In recent years however, soyfoods and specific soybean constituents, especially isoflavones, have been the subject of an impressive amount of research. Nearly 2,000 soy-related papers are published annually. This research has focused primarily on the benefits that soyfoods may provide independent of their nutrient content. There is particular interest in the role that soyfoods have in reducing risk of heart disease, osteoporosis and certain forms of cancer. However, the estrogen-like effects of isoflavones observed in animal studies have also raised concerns about potential harmful effects of soyfood consumption. This review addresses questions related to soy and chronic disease risk, provides recommendations for optimal intakes, and discusses potential contraindications. As reviewed, the evidence indicates that, with the exception of those individuals allergic to soy protein, soyfoods can play a beneficial role in the diets of vegetarians. Concerns about adverse effects are not supported by the clinical or epidemiologic literature. Based on the soy intake associated with health benefits in the epidemiologic studies and the benefits noted in clinical trials, optimal adult soy intake would appear to be between two and four servings per day.

  15. Irradiation decontamination of soy protein flour

    International Nuclear Information System (INIS)

    Zhu Jiating; Feng Min; Liu Chunquan; Jin Yudong; Yang Ping

    2008-01-01

    This paper reported decontaminative effects of irradiation on the soy protein flour quality, including main nutrient components, sensitivity of urea enzyme and sensory index. The results show that the irradiation treatment is very effective in eliminating microorganism in soy protein flour. The higher the dose was, the more microorganisms were eliminated. At least 53% microorganisms were eliminated at 2.0 kGy irradiation. Eliminating ratios of 95%, 97% and 100% were obtained at applied doses 4.0, 6.0 and 8.0 kGy, respectively. The content of protein, crude fiber, total sugar and amino acid (except Leu) and urea enzyme would not vary much in the ranged of 2 to 8kGy. But the content of crude fat and lecithin in irradiated soy protein flour is significant different (at 0.01 level), and the content of isoflavone significantly decreased (at 0.05 level). Irradiation will not change the sensory index of soy protein flour much when irradiation dose is lower than 6.0 kGy. It was concluded that the optimal dose for bacteria decontamination of soy protein flour is in the range of 3.0 ∼ 5.0 kGy for the sake of various quality factors. (authors)

  16. Possibility of breast cancer prevention: use of soy isoflavones and fermented soy beverage produced using probiotics.

    Science.gov (United States)

    Takagi, Akimitsu; Kano, Mitsuyoshi; Kaga, Chiaki

    2015-05-13

    The various beneficial effects of soybeans, which are rich in phytochemicals, have received much attention because of increasing health awareness. Soy milk that has been fermented using lactic acid bacteria has been used to prepare cheese-like products, tofu (bean-curd), and yogurt-type products. However, the distinct odor of soybeans has limited the acceptance of such foods, particularly in Western countries. In Japan, while tofu and soy milk have long been habitually consumed, the development of novel, palatable food products has not been easy. The unpleasant odor of soy milk and the absorption efficiency for isoflavones can be improved using a recently developed fermented soy milk beverage. Cancer has been the leading cause of death, and breast cancer is the most common malignancy among women. The most common type of breast cancer is estrogen-dependent, and the anti-estrogenic effects of isoflavones are known. The present review focuses on the characteristics of soy milk fermented using probiotics, an epidemiological study examining the incidence of breast cancer and soy isoflavone consumption, and a non-clinical study examining breast cancer prevention using fermented soy milk beverage.

  17. Possibility of Breast Cancer Prevention: Use of Soy Isoflavones and Fermented Soy Beverage Produced Using Probiotics

    Directory of Open Access Journals (Sweden)

    Akimitsu Takagi

    2015-05-01

    Full Text Available The various beneficial effects of soybeans, which are rich in phytochemicals, have received much attention because of increasing health awareness. Soy milk that has been fermented using lactic acid bacteria has been used to prepare cheese-like products, tofu (bean-curd, and yogurt-type products. However, the distinct odor of soybeans has limited the acceptance of such foods, particularly in Western countries. In Japan, while tofu and soy milk have long been habitually consumed, the development of novel, palatable food products has not been easy. The unpleasant odor of soy milk and the absorption efficiency for isoflavones can be improved using a recently developed fermented soy milk beverage. Cancer has been the leading cause of death, and breast cancer is the most common malignancy among women. The most common type of breast cancer is estrogen-dependent, and the anti-estrogenic effects of isoflavones are known. The present review focuses on the characteristics of soy milk fermented using probiotics, an epidemiological study examining the incidence of breast cancer and soy isoflavone consumption, and a non-clinical study examining breast cancer prevention using fermented soy milk beverage.

  18. Formulation and evaluation of beef/soy patties | Igene | Global ...

    African Journals Online (AJOL)

    This study evaluated composite beef/soy patties to ascertain the optimal level of soy flour inclusion acceptable to consumers and producers. These patties were formulated to contain 100/0%, 85/15%, 80/20%, 75/25% and 70/30% beef/soy flour respectively. This experiment was conducted 3 times as replicates. It was a ...

  19. Functional properties of soy-enriched tapioca | Otegbayo | African ...

    African Journals Online (AJOL)

    The study was conducted to investigate the effect of soy-substitution on functional properties of tapioca a partially gelatinised irregular starch grit made from cassava. Starch was extracted from cassava tubers and soy-tapioca was produced by incorporation of full-fat soy flour into moist starch at four levels of substitution; 15: ...

  20. Soybean nutritional properties: The good and the bad about soy ...

    African Journals Online (AJOL)

    Whole soy foods are also good sources of dietary fibre, B-vitamins, calcium, and omega-3 essential fatty acids. This review examines the merits and demerits of consuming soy foods. The amino acid composition of soybean protein complements that of cereals. Also, the high biological value of soy proteins increases their ...

  1. North Korean nuclear negotiation drama

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Jai Bok

    1995-06-15

    This book reports negotiation on North Korean nuclear among South Korea, North Korea and U. S. It includes an account about international issues on North Korean nuclear activities, a new aspect on the problems of North Korean nuclear, pressure on North Korea and startup for dialogue trying to solve problems by communication, investigation by IAEA, IAEA resolution and high tension on Korean peninsula with North Korean nuclear.

  2. North Korean nuclear negotiation drama

    International Nuclear Information System (INIS)

    Kim, Jai Bok

    1995-06-01

    This book reports negotiation on North Korean nuclear among South Korea, North Korea and U. S. It includes an account about international issues on North Korean nuclear activities, a new aspect on the problems of North Korean nuclear, pressure on North Korea and startup for dialogue trying to solve problems by communication, investigation by IAEA, IAEA resolution and high tension on Korean peninsula with North Korean nuclear.

  3. Influence of Soy Lecithin Administration on Hypercholesterolemia

    Directory of Open Access Journals (Sweden)

    Amouni Mohamed Mourad

    2010-01-01

    Full Text Available Recent studies suggest that lecithin-rich diet can modify cholesterol homeostasis and hepatic lipoprotein metabolism. Considering the phytotherapeutic impact of lecithin, this work hypothesizes that lecithin administration in hypercholesterolemic patients may reduce cholesterol concentrations by increasing biliary secretion. Total cholesterol and LDL were evaluated after soy lecithin administration in hypercholesterolemic patients. One soy lecithin capsule (500 mg/RP-Sherer was administrated daily. One-two months before the treatment beginning, blood samples were collected for total lipids and cholesterol fractions analysis. The results showed a reduction of 40.66% and 42.00% in total cholesterol and of 42.05% and 56.15% in LDL cholesterol after treatment for one and two months, respectively. A significant reduction in total cholesterol and LDL-cholesterol concentrations was observed during the first month of treatment, suggesting that the administration of soy lecithin daily may be used as a supplemental treatment in hypercholesterolemia.

  4. Isoflavones in children and adults consuming soy.

    Science.gov (United States)

    Franke, Adrian A; Halm, Brunhild M; Ashburn, Leslie A

    2008-08-15

    Soy and their isoflavones (IFLs) are believed to protect against breast cancer, particularly when exposure occurs during childhood. Little is known about the bioavailability of IFLs in children and how this is affected by oral antibiotics (OABX). We measured IFLs by LC/MS and found that the urinary IFL excretion rate (UIER) reflects circulating IFLs accurately when area-under-curve (AUC) and identical time intervals are used (r=0.93; pnuts, respectively. Compared to when healthy, children on OABX showed significantly decreased UIER but adults on OABX showed increased UIER (pbioavailability and for measuring soy or IFL exposure in epidemiologic and other studies.

  5. Understanding Korean food culture from Korean paintings

    Directory of Open Access Journals (Sweden)

    Hae Kyung Chung

    2016-03-01

    Conclusion: Beyond the basic value of food in maximizing nutrients and energy, Korean food culture has developed distinctive cultural characteristics through more than 5,000 years of agricultural history. Although the genre paintings analyzed in this paper are limited to a certain era, this paper will serve as a milestone in providing direction for future studies.

  6. Solubility of soy lipophilic proteins: comparison with other soy protein fractions.

    Science.gov (United States)

    Sirison, Jiraporn; Matsumiya, Kentaro; Samoto, Masahiko; Hidaka, Hiroshi; Kouno, Mitsutaka; Matsumura, Yasuki

    2017-04-01

    Solubility of soy lipophilic proteins (LP) was studied as compared with that of other soy protein fractions. LP, β-conglycinin, glycinin, and soy protein isolate (N-SPI) were prepared under the condition to avoid heat denaturation. Solubility of LP was lower than that of other soy protein fractions under all the tested conditions varying in pH values and ionic strength. The solubility of LP was increased constantly by elevating temperature until 90 °C, whereas that of β-conglycinin and glycinin dropped at high temperature. Temperature-dependent change in solubility of N-SPI might reflect the balance among that of glycinin, β-conglycinin and LP. Based on the results of SDS-PAGE, determination of phospholipid content and Fourier Transform Infrared spectroscopy, we discussed the solubilization behavior of LP relating to its origin and composition.

  7. Soy and cardio-metabolic abnormalities: an update

    Directory of Open Access Journals (Sweden)

    Leila Azadbakht

    2008-04-01

    Full Text Available

    • Soy protein contains beneficial components like complex carbohydrates, unsaturated fatty acids, vegetable protein, soluble fiber, oligosaccharides, vitamins, minerals, inositol-derived substances and phytoestrogens, particularly the isoflavones  genistein, diadzein, and glycitein, which might affect different cardio-metabolic abnormalities. Soy consumption has been reported to beneficially affect features of the metabolic syndrome in animal models and also in humans to some extent. There are inconsistent reports regarding the hypothesis of the effectiveness of soy protein on obesity. While some studies have shown that soy consumption can improve the features of the metabolic syndrome without affecting body weight, others showed that soy consumption has beneficial role in weight management and might improve the metabolic syndrome by affecting body weight control. Several studies have consistently reported the effects of soy on cardiovascular risks. Beneficial role of soy intake on diabetes is another aspect of soy inclusion in the diet. The present study discusses the effects of soy consumption on different cardio-metabolic abnormalities and provides information regarding the possible mechanisms by which soy protein might exert its beneficial roles.
    • KEY WORDS: Soy, cardiovascular disease, diabetes, obesity, metabolic syndrome.

  8. Proteomic variation in Korean ginseng ( Panax ginseng C.A. Meyer ...

    African Journals Online (AJOL)

    Korean ginseng is a traditional medicine that is widely used in Korea. In this study, a proteomic approach was used to investigate variations in Korean ginseng isolates that are associated with ecologic and geographic differences. Ginseng samples were collected from four geographically isolated locations in Korea: North ...

  9. Excellence in the Korean Air Force Fighter Squadrons: View of the Fighter Pilots.

    Science.gov (United States)

    1985-12-01

    Centralized System . 14 2. Vertical And Lateral Coordinations . . .. 15 C. CULTURAL BACKGROUND . . ........... 15 1. Filial Piety And Loyalty...understanding the Korean culture and the traditional Korean thoughts within the military, certain national traits should be discussed. _ 1. Filial Piety And

  10. Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types

    OpenAIRE

    Jeewanthi, Renda Kankanamge Chaturika; Lee, Na-Kyoung; Lee, Kyung Ah; Yoon, Yoh Chang; Paik, Hyun-Dong

    2014-01-01

    The objective of this study was to improve the physicochemical properties and functional qualities of soy based mozzarella cheeses by ultrafiltration (UF) of soy milk blends, adding skim milk instead of cow’s milk or increasing the soy milk proportions in cheese milk. Eight types of mozzarella cheeses made using soy milk and analyzed for nutritional, structural, and functional characteristics for 4 weeks at 4 °C. Cheeses made with cow milk, 10, 20, and 30 % soy milk in cow milk, skim milk, 10...

  11. Higher Education Development in Korea: Western University Ideas, Confucian Tradition, and Economic Development

    Science.gov (United States)

    Shin, Jung Cheol

    2012-01-01

    The features of Korean higher education development are related to sociocultural tradition (Confucian tradition), the model university ideas, and economic development in Korea. The modern university ideas adopted in Korean are based on the German model which was established by the Japanese colonial government and drawing on the US university model…

  12. On Being There: Korean in Japan.

    Science.gov (United States)

    Maher, John C.; Kawanishi, Yumiko

    1995-01-01

    Examines the experiences of ethnic Koreans and the Korean language in Japan since 1945, focusing on Japanese attitudes toward Koreans and the Korean language, provisions for Korean and bilingual education, and the increasing influence of Koreans in Japanese society. (18 references) (MDM)

  13. Production of Japanese soy-sauce flavours

    NARCIS (Netherlands)

    Sluis, van der C.

    2001-01-01

    The salt-tolerant yeasts Zygosaccharomyces rouxii and Candida versatilis are important for the formation of flavour in Japanese soy-sauce processes. In these processes Z. rouxii produces the flavour components ethanol, higher

  14. PEMANFAATAN BUAH LOKAL SEBAGAI KOAGULAN SOY CHEESE

    Directory of Open Access Journals (Sweden)

    Risza Fawzia Rakhmah

    2016-03-01

    Full Text Available Keju merupakan salah satu produk pangan dengan proses penggumpalan  protein susu. Penelitian ini memanfaatan buah lokal sebagai koagulan untuk menggumpalkan susu kedelai menjadi keju. Penelitian ini bertujuan untuk mengetahui pengaruh buah lokal sebagai koagulan pada soy cheese terhadap kadar protein, organoleptik dan daya terima masyarakat. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL 2 faktor 6 taraf perlakuan  yaitu faktor 1:  jenis buah (nanas, jeruk lemon dan asam sitrat (kontrol dan konsentrasi (0,12 %; 2%; 3 %, masing-masing perlakuan dilakukan 3 ulangan. Metode penelitian yang digunakan adalah metode eksperimen, observasi, kepustakaan dan dokumentasi. Pengujian kadar protein menggunakan metode biuret, analisis data kadar protein menggunakan uji Two Way ANOVA dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT, sedangkan pada pengujian organoleptik dan daya terima masyarakat menggunakan analisis deskriptif kualitatif berupa data angket. Hasil penelitian menunjukkan bahwa Kadar protein tertinggi soy cheese  pada perlakuan ekstrak nanas 3 % sebesar 11,68g,  sedangkan kadar protein terendah soy cheese  pada perlakuan ekstrak jeruk lemon 3 % sebesar 4,57 g. keju paling dominan bertekstur lembut, warna putih tulang, rasa gurih dan sedikit asam. Daya terima panelis  menyukai keju  dengan penambahan ekstrak jeruk lemon 3 %. Penambahan ekstrak nanas dan jeruk lemon sebagai koagulan pada  soy cheese berpengaruh terhadap kadar protein.

  15. [From influence to confluence : positioning the history of pre-modern Korean medicine in East Asia].

    Science.gov (United States)

    Suh, Soyoung

    2010-12-31

    This article surveys studies focusing on pre-modern Korean medicine, which are both written in English and analyzed primary sources up to 1876. Overall, the history of pre-modern Korean medicine is an unknown filed in Anglophone academia. Yung Sik Kim's, James Palais's, and Carter Ecart's problematization of the nationalist framework of Korean scholarship partially explains the marginality of the field. Addressing these criticisms, this review argues that pre-modern Korean medicine's uneasy task lies in both elaborating Korea's own experience of medicine, while simultaneously avoiding making the "Korean" category itself essential. Korean narratives of premodern medicine need to go beyond the mere territorilalization of Korean medicine against its Chinese, Japanese, or Western counterparts, thereby to tackle the field's own boundary of research objects. The existing scholarship in English responds to this challenge by primarily examining the way in which Korea has shared textual tradition with China. Sirhak scholars' innovation in medicine, visual representation of Tongŭi bogam, Korean management of epidemics in the eleventh century, and Korean indexing of local botanicals, engages not only native achievements, but also the process of modifying medicine across geographical and political boundaries. More to the point, the emerging native narratives, although written in Korean, are implicitly resonant with those currently present in Anglophone academia. Taking "tension," "intertextuality," and "local traits" as a lens, this article assesses a series of current research in Korea. Aiming to go beyond appeals for a "distinctively" Korean experience of medicine, the future study of Korean pre-modern medicine will further elucidate confluences of different flows, such as "Chinese and Korean," "universal and local," "center and periphery," and "native and foreign," which will eventually articulate a range of Korean techniques of creating a bricolage in medicine.

  16. [A study on Korean concepts of relaxation].

    Science.gov (United States)

    Park, J S

    1992-01-01

    Relaxation technique is an independent nursing intervention used in various stressful situations. The concept of relaxation must be explored for the meaning given by the people in their traditional thought and philosophy. Korean relaxation technique, wanting to become culturally acceptable and effective, is learning to recognize and develop Korean concepts, experiences, and musics of relaxation. This study was aimed at discovering Korean concepts, experiences and musics of relaxation and contributing the development of the relaxation technique for Korean people. The subjects were 59 nursing students, 39 hospitalized patients, 61 housewives, 21 rural residents and 16 researchers. Data were collected from September 4th to October 24th, 1991 by interviews or questionnaires. The data analysis was done by qualitative research method, and validity assured by conformation of the concept and category by 2 nursing scientists who had written a Master's thesis on the relaxation technique. The results of the study were summarized as follows; 1. The meaning of the relaxation concept; From 298 statements, 107 concepts were extracted and then 5 categories "Physical domain", "Psychological domain", "Complex domain", "Situation", and "environment" were organized. 'Don't have discomforts, 'don't have muscle tension', 'don't have energy (him in Korean)', 'don't have activities' subcategories were included in "Physical domain". 'Don't have anxiety', 'feel good', 'emotional stability', 'don't have wordly thoughts', 'feel one's brain muddled', 'loss of desire' subcategories were included in "physical domain" 'Comfort body and mind', 'don't have tension of body and mind', 'be sagged' 'liveliness of thoughts' subcategories were included in "Complex domain". 'Rest', 'sleep', 'others' subcategories were included in "Situation domain". And 'quite environment' & 'comfortable environment' subcategories were included in "Environmental domain". 2. The experiences of the relaxation; From 151

  17. Natural-Annotation-based Unsupervised Construction of Korean-Chinese Domain Dictionary

    Science.gov (United States)

    Liu, Wuying; Wang, Lin

    2018-03-01

    The large-scale bilingual parallel resource is significant to statistical learning and deep learning in natural language processing. This paper addresses the automatic construction issue of the Korean-Chinese domain dictionary, and presents a novel unsupervised construction method based on the natural annotation in the raw corpus. We firstly extract all Korean-Chinese word pairs from Korean texts according to natural annotations, secondly transform the traditional Chinese characters into the simplified ones, and finally distill out a bilingual domain dictionary after retrieving the simplified Chinese words in an extra Chinese domain dictionary. The experimental results show that our method can automatically build multiple Korean-Chinese domain dictionaries efficiently.

  18. Gochujang (Korean red pepper paste: A Korean ethnic sauce, its role and history

    Directory of Open Access Journals (Sweden)

    Dae Young Kwon

    2015-03-01

    Full Text Available Gochujang (Korean fermented red pepper sauce, also written in Kochujang, along with kimchi, is an age-old ethnic food made with Korea's representative ingredient, red pepper. A typical Korean meal (Bapsang is composed of rice (Bap, from which calories are derived, soup (Kuk, which helps in the chewing and digesting of the rice, and side dishes (Banchan, which provide additional nutrition and flavor. To add even more variety to the taste, seasoning (Jang, Yangnyum is added. Gochujang has become the most fundamental of these kinds of food in Korea over thousands of years, functioning to make add flavor to rice taste better while aiding the digestive system. Gochujang also serves as a simple seasoning when making dishes such as braised spicy chicken, and provide additional nutrients. According to age-old documents, the development process used to manufacture Gochujang requires the basic ingredients of Meju (block made with cooked soy bean powder, rice or glutinous rice flour, and red pepper powder. Sunchang Gochujang is one variety known for its great taste that was often consumed by kings during the Chosun dynasty. The basic method for making Gochujang in the present is almost the same as it was in the past. Gochujangis not just used to season food; it is also known for its nutritional value For example, it is widely accepted among Koreans that when a person has a weak stomach (due to the poor functionality of the stomach and spleen, and cannot digest food well., Gochujang can be eaten alleviates the symptoms. Recently many studies have been done to prove the medical functions of Gochujang scientifically. Due improvements in science and technology in the area of biology, it has also been discovered that Gochujang has the ability to prevent obesity and diabetes.

  19. A comparative study on preservation of soy flour (Glycine max.(l ...

    African Journals Online (AJOL)

    BSN

    J. Biotech. t6 (t) SS - 64. 55. A comparative study on preservation of soy ... Soy flour has many applications \\\\'Orldwide namely Com-soy milk (CSM), wheal soy blend and soy sauce (Obatolu ct al .. 1993). ... cultivated in tropical Africa and the seeds arc used as a condiment or spice. It belongs lo the family or Zingeberaccae.

  20. Soy Protein Scaffold Biomaterials for Tissue Engineering and Regenerative Medicine

    Science.gov (United States)

    Chien, Karen B.

    Developing functional biomaterials using highly processable materials with tailorable physical and bioactive properties is an ongoing challenge in tissue engineering. Soy protein is an abundant, natural resource with potential use for regenerative medicine applications. Preliminary studies show that soy protein can be physically modified and fabricated into various biocompatible constructs. However, optimized soy protein structures for tissue regeneration (i.e. 3D porous scaffolds) have not yet been designed. Furthermore, little work has established the in vivo biocompatibility of implanted soy protein and the benefit of using soy over other proteins including FDA-approved bovine collagen. In this work, freeze-drying and 3D printing fabrication processes were developed using commercially available soy protein to create porous scaffolds that improve cell growth and infiltration compared to other soy biomaterials previously reported. Characterization of scaffold structure, porosity, and mechanical/degradation properties was performed. In addition, the behavior of human mesenchymal stem cells seeded on various designed soy scaffolds was analyzed. Biological characterization of the cell-seeded scaffolds was performed to assess feasibility for use in liver tissue regeneration. The acute and humoral response of soy scaffolds implanted in an in vivo mouse subcutaneous model was also investigated. All fabricated soy scaffolds were modified using thermal, chemical, and enzymatic crosslinking to change properties and cell growth behavior. 3D printing allowed for control of scaffold pore size and geometry. Scaffold structure, porosity, and degradation rate significantly altered the in vivo response. Freeze-dried soy scaffolds had similar biocompatibility as freeze-dried collagen scaffolds of the same protein content. However, the soy scaffolds degraded at a much faster rate, minimizing immunogenicity. Interestingly, subcutaneously implanted soy scaffolds affected blood

  1. Korean War Veterans by State

    Data.gov (United States)

    Department of Veterans Affairs — The spreadsheet of Korean War Veterans by State includes the total Korean War Veteran population for each state and broken out by age and gender. It also includes...

  2. Effects of soy beverage and soy-based formula on growth, weight, and fecal moisture: experimental study in rats

    Directory of Open Access Journals (Sweden)

    Maisa de Lima Correia Silva

    2015-06-01

    Full Text Available OBJECTIVE: To compare body growth, weight, and fecal moisture in recently weaned rats fed exclusively on infant soy formula and soy-based beverage. METHODS: Three similar groups were formed (n = 10/group consisting of weanling Wistar rats, maintained in metabolic cages. One group was fed soy protein-based beverage, another with soy-based infant formula, and another with cow's milk infant formula (control group. Water and diet were offered ad libitum. Body weight and length were measured. Stool was collected for three consecutive days. RESULTS: Weight and length were lower (p = 0.001; p = 0.001 in the groups receiving soy protein-based beverage (73.16 ± 5.74 g; 23.94 ± 1.04 cm and soy-based formula (71.11 ± 5.84 g; 24.74 ± 0.60 cm in relation to the group receiving cow's milk formula (84.88 ± 9.75 g; 26.01 ± 0.91 cm. Fresh fecal weight was greater (p < 0.001 in the soy-based beverage (3.44 ± 0.48 g than in the soy-based formula (0.79 ± 0.20 g and cow's milk-based formula (0.42 ± 0.17 g. Fecal moisture was higher (p < 0.001 in the group receiving soy protein-based beverage (47.28 ± 9.02% and soy-based formula (37.21 ± 13.20% than in the group receiving cow's milk formula (22.71 ± 10.86%. CONCLUSION: The growth of rats fed soy protein-based beverage and soy-based formula was lower than those fed cow's milk-based formula. The soy protein-based beverage resulted in significant increase in fecal weight and moisture.

  3. Effect of fermented soy milk on the intestinal bacterial ecosystem.

    Science.gov (United States)

    Cheng, I-Chi; Shang, Huey-Fang; Lin, Tzann-Feng; Wang, Tseng-Hsing; Lin, Hao-Sheng; Lin, Shyh-Hsiang

    2005-02-28

    To investigate the effect of fermented soy milk on human ecosystem in the intestinal tract by way of examining the population of different microorganisms isolated from fecal samples. A crossover experimental design was applied. Twenty-eight healthy adults completed this experiment. Each subject consumed 250 mL, twice a day between meals, of either fermented soy milk or regular soy milk first for 2 wk, then switched to the other drink after 2 wk. Fecal samples were collected from all subjects every week starting from the second week to the end of the experiment. The microorganisms analyzed were Bifidobacterium spp., Lactobacillus spp., Clostridium perfringens, coliform organisms, and total anaerobic organisms. In the period of fermented soy milk consumption, the populations of Bifidobacterium spp. and Lactobacillus spp. increased (Pfermented soy milk consumption. Intake of fermented soy milk significantly improved the ecosystem of the intestinal tract in the body by increasing the amount of probiotics.

  4. FLUORIDE CONTENT OF COMMERCIALLY AVAILABLE SOY MILK PRODUCTS IN THAILAND.

    Science.gov (United States)

    Rirattanapong, Opas; Rirattanapong, Praphasri

    2016-01-01

    Abstract. In Thailand, the consumption of soy milk products is common but there is limited data about their fluoride content. The purpose of this study was to es- timate the fluoride content of soy milk products available in Thailand. Fluoride content was determined for 76 brands of soy milk using a F-ion-specific electrode. The fluoride concentrations ranged from 0.01 to 3.78 μg/ml. The fluoride content was not related to sugar content, soy bean content or the sterilization process. Among 3 brands of soy milk containing tea powder extract, the fluoride content was high (1.25 to 3.78 μg/ml). Most brands of soy milk tested in our study had fluoride content below the optimal daily intake but brands containing tea powder extract if consumed by children may increase their risk for fluorosis.

  5. Physicochemical Properties and the Acceptability of Maize/Soy Flour ...

    African Journals Online (AJOL)

    The effect of soy flour (full fat-FF and defatted- DF) supplementation on the physicochemical and sensory properties of maize flour and kokoro, a maize based snack was investigated. Mixes of maize flour and full fat soy flour were produced at ratios 9:1, 8:2 and 7:3, similarly, mixes of maize flour and defatted soy flour at ...

  6. The Effect of Ethylene Glycol to Soy Polyurethane Foam Classifications

    OpenAIRE

    Flora Elvistia Firdaus

    2012-01-01

    Soy polyol obtained from hydroxylation of soy epoxide with ethylene glycol were prepared as pre-polyurethane. The two step process method were applied in the polyurethane synthesis. The blending of soy polyol with synthetic polyol then simultaneously carried out to TDI (2,4): MDI (4,4-) (80:20), blowing agent, and surfactant. Ethylene glycol were not taking part in the polyurethane synthesis. The inclusion of ethylene glycol were used as a control. Characterization of pol...

  7. Thermal stability of soy-based polyurethanes

    Directory of Open Access Journals (Sweden)

    Luciane L. Monteavaro

    2005-06-01

    Full Text Available New types of polyurethanes were prepared by reacting diisocyanates and formiated soy polyols with different OH functionalities. Thermal properties and degradation kinetics were investigated by TGA. All prepared PU's showed at least two-weight loss steps, the first one, around 210 °C. Thermal stability of these PUs depends strongly on urethane groups per unit volume and an increase in the weight loss was observed as a result of the increased amount of urethane groups. Degradation kinetics behavior of the soy-based polyurethanes was investigated according to the Flynn method. Different average activation energy values were obtained from isothermal and isoconversional curves, 140.6 KJ/mol and 62.8 KJ/mol, respectively, indicating the complexity of the PUs degradation process.

  8. Health effects of soy protein and isoflavones in humans.

    Science.gov (United States)

    Xiao, Chao Wu

    2008-06-01

    Epidemiological investigations suggest that soy consumption may be associated with a lower incidence of certain chronic diseases. Clinical studies also show that ingestion of soy proteins reduces the risk factors for cardiovascular disease. This led to the approval of the food-labeling health claim for soy proteins in the prevention of coronary heart disease by the U.S. FDA in 1999. Similar health petitions for soy proteins have also been approved thereafter in the United Kingdom, Brazil, South Africa, the Philippines, Indonesia, Korea, and Malaysia. However, the purported health benefits are quite variable in different studies. The Nutrition Committee of the American Heart Association has assessed 22 randomized trials conducted since 1999 and found that isolated soy protein with isoflavones (ISF) slightly decreased LDL cholesterol but had no effect on HDL cholesterol, triglycerides, lipoprotein(a), or blood pressure. The other effects of soy consumption were not evident. Although the contributing factors to these discrepancies are not fully understood, the source of soybeans and processing procedures of the protein or ISF are believed to be important because of their effects on the content and intactness of certain bioactive protein subunits. Some studies have documented potential safety concerns on increased consumption of soy products. Impacts of soy products on thyroid and reproductive functions as well as on certain types of carcinogenesis require further study in this context. Overall, existing data are inconsistent or inadequate in supporting most of the suggested health benefits of consuming soy protein or ISF.

  9. Soy and Breast Cancer: Focus on Angiogenesis

    Directory of Open Access Journals (Sweden)

    Lenka Varinska

    2015-05-01

    Full Text Available Epidemiological studies have revealed that high consumption of soy products is associated with low incidences of hormone-dependent cancers, including breast and prostate cancer. Soybeans contain large amounts of isoflavones, such as the genistein and daidzain. Previously, it has been demonstrated that genistein, one of the predominant soy isoflavones, can inhibit several steps involved in carcinogenesis. It is suggested that genistein possesses pleiotropic molecular mechanisms of action including inhibition of tyrosine kinases, DNA topoisomerase II, 5α-reductase, galectin-induced G2/M arrest, protein histidine kinase, and cyclin-dependent kinases, modulation of different signaling pathways associated with the growth of cancer cells (e.g., NF-κB, Akt, MAPK, etc. Moreover, genistein is also a potent inhibitor of angiogenesis. Uncontrolled angiogenesis is considered as a key step in cancer growth, invasion, and metastasis. Genistein was found to inhibit angiogenesis through regulation of multiple pathways, such as regulation of VEGF, MMPs, EGFR expressions and NF-κB, PI3-K/Akt, ERK1/2 signaling pathways, thereby causing strong antiangiogenic effects. This review focuses on the antiangiogenic properties of soy isoflavonoids and examines their possible underlying mechanisms.

  10. A South Korean perspective

    International Nuclear Information System (INIS)

    Lee, Seo-Hang

    1992-01-01

    Recognizing the recent changes in international environment security structures suited for specific situations should be conceived. In order to achieve the way to regional security in North-East Asia the outstanding issue left over from the cold war, divided Korean peninsula, and other subregional disputes have to be solved. In building confidence between the two countries the recently adopted security related accords ('The Agreement on Reconciliation, Non-aggression and Exchange and Cooperation between the South and the North' and the 'Joint declaration on the Denuclearization of the Korean peninsula') provide a framework for improvements of relations

  11. Attempts to utilize and integrate traditional medicine in North Korea.

    Science.gov (United States)

    Lim, Byungmook; Park, Jongbae; Han, Changyon

    2009-03-01

    To summarize the way North Korea attempted to modernize its system of traditional medicine and integrate it with Western biomedicine. We reviewed clinical textbooks and periodicals of traditional Korean medicine published in North Korea, research reports on North Korean health and medicine published elsewhere, and conducted interviews of defectors from North Korea who were students or clinicians of traditional medicine. Key findings of this study are: (1) North Korea has attempted several ways of integrating traditional medicine into education and clinical practices; (2) North Korea's communist government provided the main driving force for an integration policy; (3) school curricula of both Western and traditional Korean medicine incorporated knowledge of both disciplines, yet more weight was placed on traditional Korean medicine; (4) a combination of Western diagnosis and Korean therapeutics was the most frequent example of integration, while the dual system approach with reciprocal practice was also explored; (5) several forms of integrative therapeutic mixture were practiced including concurrent medication, injection on acupuncture points, and intramuscular or intravenous injection of extracts from medicinal plants; and (6) limited resources for research and the underdeveloped level of clinical research failed to secure rigorous scientific advancement. Despite the government-driven attempt to create an ideal integrative system of medicine, according to our findings, the actual introduction of an integrative system into practice was far from the North Korean government's anticipated outcome in regards to clinical practice. We hypothesize this was due to famine, economic crisis, and political isolation from the international realm. Traditional Korean medicine seems to have served the population, which is in desperate need of treatment amid difficulties in health, while North Korea's Western biomedicine-based health delivery system has been badly affected.

  12. Acidogenic potential of soy and bovine milk beverages.

    Science.gov (United States)

    Dashper, S G; Saion, B N; Stacey, M A; Manton, D J; Cochrane, N J; Stanton, D P; Yuan, Y; Reynolds, E C

    2012-09-01

    Soy beverages are water extracts of whole soybeans and are often promoted as a healthy alternative to bovine milk. Little analysis has been carried out to determine the effects of soy beverages on oral health, especially their potential acidogenicity. The aim of this study was to determine the potential acidogenicity of a range of soy and bovine milk beverages. In vitro acid production by Streptococcus mutans was measured in soy and milk beverages at a constant pH of 6.5 or 5.5, as was the fall in pH over a 10 min period. The acid buffering capacity and calcium and phosphate concentrations (total and soluble) of the beverages were also determined. The rate of acid production by S. mutans in the milk beverages was five to six times lower at pH 6.5 than in the soy beverages and three to five times lower at pH 5.5. Whilst the pH fall in the presence of S. mutans over 10 min was negligible in the milk beverages there was a significant decrease in pH in the soy beverages. This was also reflected in the lower buffering capacity of the soy beverages. The levels of soluble calcium in the soy beverages were lower than those in the milk beverages although total calcium contents were similar. Soy beverages have a higher potential acidogenicity than bovine milk beverages. Patients consider soy beverages to be a healthy, low cariogenic alternative to other beverages, including bovine milk. This study shows that soy beverages have a higher potential acidogenicity than bovine milk and therefore may have a greater potential cariogenicity. Copyright © 2012 Elsevier Ltd. All rights reserved.

  13. [Traditional medicine under Japanese rule after 1930s].

    Science.gov (United States)

    Shin, Dong-won

    2003-12-01

    Japan, which occupied Korea from 1910 through the end of World War II, transformed traditional medicine. Japanese colonialists propagandized the "benefits of modern civilization such as western medicine" and rejected the advantages of traditional medicine. This bias against Korean traditional medicine mirrored the government's rejection of its own traditional medicine. So, Korean traditional medicine was marginalized in the national health care system: traditional doctors were excluded from public institutions and references to traditional medicine were purged from school textbooks and newspapers. The wars that Japan waged between 1931 and 1944 effected a favorable change toward traditional medicines, however. The wars created a severe shortage of drugs and medical personnel. Thus the colonial government was eager for Koreans to cultivate and gather herbal drugs; it also built a large research institute for herbalism at the Keijo Imperial University in 1938. The colonial government made pharmacopoeia for traditional herbal drugs including plant and animal drugs from 1937 to 1942, independently from Japan. Under these conditions, the prestige of traditional medicine was greatly improved. Influential newspapers and magazines covered the traditional medicine and public lectures on traditional medicine drew large audiences. The wartime government abandoned its opposition to traditional medicine, and appointed a traditional practitioner to the staff of the public hospital in 1934. Moreover, the government allowed the association of the traditional medical doctors in Seoul to train three hundred more practitioners between 1937 and 1942. Japanese colonial policy toward traditional medicine reflected the contradiction between modernizing ideology and the reality of poor colonial medical care. Japanese propaganda promised that the colonial regime would provide more advanced medicine to Korea, but the promise was an empty one. In this situation, traditional medical doctors

  14. Bacillus subtilis HJ18-4 from traditional fermented soybean food inhibits Bacillus cereus growth and toxin-related genes.

    Science.gov (United States)

    Eom, Jeong Seon; Lee, Sun Young; Choi, Hye Sun

    2014-11-01

    Bacillus subtilis HJ18-4 isolated from buckwheat sokseongjang, a traditional Korean fermented soybean food, exhibits broad-spectrum antimicrobial activity against foodborne pathogens, including Bacillus cereus. In this study, we investigated the antibacterial efficacy and regulation of toxin gene expression in B. cereus by B. subtilis HJ18-4. Expression of B. cereus toxin-related genes (groEL, nheA, nheC, and entFM) was downregulated by B. subtilis HJ18-4, which also exhibited strong antibacterial activity against B. cereus. We also found that water extracts of soy product fermented with B. subtilis HJ18-4 significantly inhibited the growth of B. cereus and toxin expression. These results indicate that B. subtilis HJ18-4 could be used as an antimicrobial agent to control B. cereus in the fermented soybean food industry. Our findings also provide an opportunity to develop an efficient biological control agent against B. cereus. © 2014 The Authors. Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of Food Technologists®

  15. Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with ...

    African Journals Online (AJOL)

    The study was conducted to evaluate the organoleptic properties of soy meatball at varying levels of Moringa oleifera leaves powder inclusion. The result of the sensory evaluation of the products showed that they were generally accepted above average (3.5). However, soy meatball sample without Moringa oleifera leaves ...

  16. Isolation And Characterization Of The Bacterial Flora Of Soy Milk ...

    African Journals Online (AJOL)

    A total of five bacterial isolates designated A1, A2, A3, A4 and A5 were obtained from twelve locally produced soy milk samples purchased from different locations in Nsukka town. The soy milk samples comprised seven unrefrigerated and five refrigerated samples. All samples were 24h-old according to information ...

  17. Tests for sensitisation in occupational medicine practice - the soy ...

    African Journals Online (AJOL)

    Setting. Soy bean mill. Participants. A volunteer sample of 22 workers exposed to soy bean dust; the first 20 non-exposed workers presenting to the National Centre for Occupational Health clinic formed the control group. Main outcome measure. Immunological tests for .sensitisation and symptoms of respiratory and allergic.

  18. Soy and Gut Microbiota: Interaction and Implication for Human Health.

    Science.gov (United States)

    Huang, Haiqiu; Krishnan, Hari B; Pham, Quynhchi; Yu, Liangli Lucy; Wang, Thomas T Y

    2016-11-23

    Soy (Glycine max) is a major commodity in the United States, and soy foods are gaining popularity due to their reported health-promoting effects. In the past two decades, soy and soy bioactive components have been studied for their health-promoting/disease-preventing activities and potential mechanisms of action. Recent studies have identified gut microbiota as an important component in the human body ecosystem and possibly a critical modulator of human health. Soy foods' interaction with the gut microbiota may critically influence many aspects of human development, physiology, immunity, and nutrition at different stages of life. This review summarizes current knowledge on the effects of soy foods and soy components on gut microbiota population and composition. It was found, although results vary in different studies, in general, both animal and human studies have shown that consumption of soy foods can increase the levels of bifidobacteria and lactobacilli and alter the ratio between Firmicutes and Bacteroidetes. These changes in microbiota are consistent with reported reductions in pathogenic bacteria populations in the gut, thereby lowering the risk of diseases and leading to beneficial effects on human health.

  19. Isoflavone profile and biological activity of soy bread.

    Science.gov (United States)

    Zhang, Yu Chu; Albrecht, Daniel; Bomser, Joshua; Schwartz, Steven J; Vodovotz, Yael

    2003-12-17

    The present study examines the ability of isoflavone extracts from whole soy bread and two soy bread fractions, crumb and crust, to modulate the proliferation of human prostate cancer PC-3 cells. Total isoflavone content in the two fractions of soy bread were similar (3.17 micromol/g dry basis). However, their conjugate patterns were altered. Both fractions of soy bread contained a similar level of isoflavone aglycones ( approximately 24%). Low concentrations of soy bread extracts increased PC-3 cell proliferation as much as 47% compared to untreated control. This proliferative effect in cell growth was reduced at higher extract concentration. Soy bread crust extract (10 mg/mL) reduced PC-3 cell proliferation by 15% compared to untreated control. Interestingly, wheat bread extracts increased cell proliferation at all concentrations tested. Although extracts from both breads possessed biological activity, only soy bread crust extract reduced PC-3 cell proliferation. This observation may be related to the presence of soy in this bread.

  20. Dispersion adhesives from soy flour and phenol formaldehyde

    Science.gov (United States)

    Charles R. Frihart; James M. Wescott; Amy E. Traska

    2007-01-01

    Higher petroleum prices and greater interest in bio-based adhesives have stimulated a considerable amount of research on incorporating soybean flour into wood adhesives in recent years. In some cases, soy was used at low levels as an extender for phenol-formaldehyde (PF) adhesives; in other cases, highly hydrolyzed soy flour was used. Although progress was made in...

  1. Tests for sensitisation in occupational medicine practice - the soy ...

    African Journals Online (AJOL)

    Objective_ To determine the prevalence of sensitisation to soy bean measured by specific IgE and skin prick tests. (SPTs) and to examine the association between evidence of sensitisation to soy bean allergens and symptoms of allergic disease. Design. Cross-sectional study. Questionnaire survey. A venous blood sample ...

  2. Physicochemical and sensory qualities of spiced soy-corn milk ...

    African Journals Online (AJOL)

    Soy-corn milk type was produced from a blend of soybean milk and corn milk extract at a ratio of 3:1. The soy-corn milk type was spiced with ginger and garlic extract respectively to improve the taste. Total dissolved solid (TDS), total titrable acidity (TTA) specific gravity (SG), apparent colloidal stability, pH and sensory ...

  3. Effect of temperature on moromi fermentation of soy sauce with ...

    African Journals Online (AJOL)

    It was learned that as the aging of moromi took place, the pH level was decreased from pH 7 to 4.88. Also, the soy sauce had lower concentration of ethanol when higher temperature was used in moromi fermentation but the difference of temperature did not show significantly effect on total nitrogen content in soy sauce.

  4. Adaptation in South Korean Society of North Korean Elite Defectors

    Directory of Open Access Journals (Sweden)

    Levi Nicolas

    2017-10-01

    Full Text Available This paper aims to explain the adaptation of North Korean elite defectors who fled from North Korea. Data used for the purpose of this article came from surveys of North Korean defectors conducted in the late 2000’s. Findings of the realized research indicate that the majority of senior defectors are experiencing less psychological and material issues when adjusting to society than regular North Korean defectors. The paper will proceed in three steps: explaining the notion of defectors, outlining their background, and focusing on their adaptation in South. Although defectors as a whole has emerged as of the most research group as a minority in South Korea, the so-called senior defectors have hardly been spotlighted. Basically North Korean senior defectors are supposed to strengthen the anti-Kim movement and legitimize the power of the South Korean government and the image of South Korea abroad. What has to be enlightened upon is the fact that North Korean senior defectors partially disagree with the integration policy of South Korean authorities. A major research question emerges: How are the experience of elite defectors localized in South Korea? How do their specific identities impact their opinion within the South Korean society? The aim of the article is also to categorize senior defectors and to provide in a single document a list of senior North Korea defectors based abroad. This kind of information is only available for Korean speaking readers. I wanted to make it accessible to the Englishspeaking community.

  5. Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour.

    Science.gov (United States)

    Shin, Doo-Jee; Kim, Wook; Kim, Yookyung

    2013-11-01

    For the development of healthful gluten-free soy bread acceptable to consumers, we evaluated the effects of various processing procedures for soy flour on bread quality, in terms of beany flavour and texture. We pretreated soy flour by both non-heating (raw:NS and germinated:GS) and heating (steamed:SS and roasted:RS) methods. In addition, to improve the loaf volume, we added 1% hydroxypropyl-methylcellulose (HPMC) to RS flour. Lipoxygenase activity was retained in the non-heat-treated flours (279 U/g for NS and 255 U/g for GS), but was significantly reduced in the heat-treated flours (106U/g for SS and 69 U/g for RS). Moreover, heat-treated flour had higher isoflavone and ferric reducing antioxidant power than had non-heat-treated flour. However, RS flour had the lowest moisture content and lowest L value. The GS bread had the highest specific loaf volume (3.53 cm(3)/g), followed by NS (2.96 cm(3)/g), RS (2.25c m(3)/g), and SS (1.81 cm(3)/g) bread. GS bread had the lowest hardness (1.53N), followed by NS (1.65 N), RS (2.00 N), and SS (3.75 N) bread. The addition of 1% HPMC to RS increased the loaf volume (2.44 cm(3)/g), but decreased the bread's hardness (1.80N). As to the sensory properties, the bread with heat-treated flour was perceived to have a less beany odour and taste than was the bread with non-heat-treated flour. However, the latter had a better appearance than the former. These results indicated that soy flour pretreatment could enhance the loaf volume and reduce the beany flavour of whole soy bread. Copyright © 2013 Elsevier Ltd. All rights reserved.

  6. Development and quality characteristics of shelf-stable soy-agushie: a residual by-product of soymilk production.

    Science.gov (United States)

    Nti, Christina A; Plahar, Wisdom A; Annan, Nana T

    2016-03-01

    A process was developed for the production of a high-protein food ingredient, soy-agushie, from the residual by-product of soymilk production. The product, with a moisture content of about 6%, was evaluated for its quality characteristics and performance in traditional dishes. The protein content was about 26% with similar amino acids content as that of the whole soybean. Lysine remained high in the dehydrated product (6.57 g/16 g N). While over 60% of the original B vitamins content in the beans was extracted with the milk, high proportions of the minerals were found to be retained in the residual by-product. The process adequately reduced the trypsin inhibitor levels in the beans from 25 to 1.5 mg/g. High sensory scores were obtained for recipes developed with soy-agushie in traditional dishes. The scope of utilization of the soy-agushie could be widened to include several traditional foods and bakery products for maximum nutritional benefits.

  7. Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

    Directory of Open Access Journals (Sweden)

    Tahis Regina Baú

    2014-06-01

    Full Text Available The objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sensory analysis. The stability of the product was evaluated by pH, acidity, viscosity, firmness, syneresis measurements and cells counts. The functional soy product presented better chemical composition and difference in color compared to the fermented product without fiber. Sensory analysis showed that the functional soy product had good acceptance and had better firmness and reduced syneresis compared to fermented product without fiber. The lactic acid bacteria counts decreased slightly during 28 days at 4°C of the storage and the product showed good microbiological stability. The functional soy product due to high Lactococcus lactis counts could be considered as a probiotic for the entire storage period.

  8. Studies on the reference Korean

    International Nuclear Information System (INIS)

    Kim, Y.J.; Lee, K.S.; Chun, K.J.; Kim, J.B.; Kim, S.R.; Chung, G.H.

    1983-01-01

    For the purpose of prediction and protection of radiation effects on the Korean people, we have collected autoptic data from the National Institute of Scientific Investigation. The mass of organs and the size of brains measured is analysed for 1,921 Korean people. The results obtained are as follows; 1. The weight of the pancreas in the Reference Korean is 56.4g in male and 54.0g in female. 2. The weight of the lung in the Reference Korean is 1,204.4g in male and 957.4g in female. 3. The weight of the heart in the Reference Korean is 348.8g in male and 301.6g in female. 4. The weight of the liver in the Reference Korean is 1,863.9g in male and 1,610.0g in female. 5. The weight of the pancreas in the Reference Korean is 56.4g in male and 54.0g in female. 6. The weight of the spleen in the Reference Korean is 67.3g in male and 58.2gin female. 7. The anterposterior diameter, transverse diameter and vertical diameter of the brain in the Reference Korean are 17.6cm, 15.5cm and 8.6cm in male, respectively, and 17.7cm, 15.4cm and 8.2cm in female, respectively. (Author)

  9. Korean soft weather

    International Nuclear Information System (INIS)

    Pressburg, A.P.

    2007-01-01

    In this paper author deals with the development of nuclear weapons in the Korean People Democratic Republic (North Korea), which was crowned in October 2006 with the first successful underground detonation of nuclear charge. The North Korea so walked into the elite club and became de facto the nuclear great power. Nuclear disarmament negotiations with North Korea misfired. Relationships between the North Korea and the Republic of Korea as well as the China are discussed

  10. Korean Affairs Report

    Science.gov (United States)

    1986-08-05

    years, though the number of medal events will also increase by 73," he said. South Korean athletes in tennis and handball are showing great...bombs to repel the stone-throwing students. But the students continued the demonstration after withdrawing to the outskirts of the town. They sang...maximum-volumed speaker on their car, members of the embassy staff sprayed anti-fire powder over the car. The demonstrators responded by throwing a

  11. Korean Affairs Report

    Science.gov (United States)

    1985-04-11

    Receives Message From Seychelles 153 Government Delegation Leaves for Malta 154 LSWY Delegations Back Home 154 Sierra Leone, DPRK Officials Meet 154...Mar 85 [Text] Pyongyang, 23 Mar (KCNA)—The South Korean military fascist clique de- cided to extend the terra for the effectuation of the "Defence...GOVERNMENT DELEGATION LEAVES FOR MALTA —Pyongyang, 23 Mar (KCNA)—A govern- ment delegation of our country headed by Minister of Post and Telecommunica

  12. Process Optimization for Solid Extraction, Flavor Improvement and Fat Removal in the Production of Soymilk From Full Fat Soy Flakes

    Energy Technology Data Exchange (ETDEWEB)

    Prawiradjaja, Stanley [Iowa State Univ., Ames, IA (United States)

    2003-01-01

    Traditionally soymilk has been made with whole soybeans; however, there are other alternative raw ingredients for making soymilk, such as soy flour or full-fat soy flakes. US markets prefer soymilk with little or no beany flavor. modifying the process or using lipoxygenase-free soybeans can be used to achieve this. Unlike the dairy industry, fat reduction in soymilk has been done through formula modification instead of by conventional fat removal (skimming). This project reports the process optimization for solids and protein extraction, flavor improvement and fat removal in the production of 5, 8 and 12 °Brix soymilk from full fat soy flakes and whole soybeans using the Takai soymilk machine. Proximate analyses, and color measurement were conducted in 5, 8 and 12 °Brix soymilk. Descriptive analyses with trained panelists (n = 9) were conducted using 8 and 12 °Brix lipoxygenase-free and high protein blend soy flake soymilks. Rehydration of soy flakes is necessary to prevent agglomeration during processing and increase extractability. As the rehydration temperature increases from 15 to 50 to 85 C, the hexanal concentration was reduced. Enzyme inactivation in soy flakes milk production (measured by hexanal levels) is similar to previous reports with whole soybeans milk production; however, shorter rehydration times can be achieved with soy flakes (5 to 10 minutes) compared to whole beans (8 to 12 hours). Optimum rehydration conditions for a 5, 8 and 12 °Brix soymilk are 50 C for 5 minutes, 85 C for 5 minutes and 85 C for 10 minutes, respectively. In the flavor improvement study of soymilk, the hexanal date showed differences between undeodorized HPSF in contrast to triple null soymilk and no differences between deodorized HPSF in contrast to deodorized triple null. The panelists could not differentiate between the beany, cereal, and painty flavors. However, the panelists responded that the overall aroma of deodorized 8 °Brix triple null and HPSF soymilk are

  13. The challenge that Confucian filial piety poses for Korean churches

    Directory of Open Access Journals (Sweden)

    David M. Park

    2014-04-01

    Full Text Available Contemporary ancestor worship is currently practiced around the world in several different forms. However, the essence and practice of ancestor worship varies throughout Asia, Africa, Oceania and Latin America. The context of countries under the influence of Confucianism is very different from that of other countries. Confucianism teaches that ancestor worship is the most prized display of filial piety toward one’s dead ancestors. Amongst Asian countries under the influence of Confucianism – specifically China, Japan, Malaysia, Taiwan, Vietnam and Korea – ancestor worship has not only been accepted and propagated as a culture, but it is also considered to be filial piety. Especially the Korean people think that ancestor worship is a very important expression of filial piety, and it is a ritual which they practice regularly during their festive days. What does Confucianism teach about filial piety, and how is ancestor worship practiced? What does the Bible teach about filial piety? Are practical applications of biblical filial piety present in Korean society? Rather than allowing Confucian ancestor worship to take root in Korean society as a traditional Korean heritage, the conclusion is that Korean Christians must make an effort to teach and facilitate biblical filial piety.

  14. Coagulation and rheological behaviors of soy milk colloidal dispersions.

    Science.gov (United States)

    Fujii, Tomoyuki

    2017-04-01

    Coagulation and rheological behaviors of soy milk are reviewed from the viewpoint of colloidal dispersion system. From the results of relative viscosity in the range of small oil body volume fractions, oil bodies containing oleosin behave as rigid spheres. The Krieger-Dougherty equation was found to describe relative viscosities well under high oil body volume fraction. These results indicate that oil bodies in soy milk behave as though suspended matter. Cross-linking between colloid particles occurs when the coagulant is added, and bulky clusters are formed. The viscosity rises due to the hydrodynamic effects of these bulky clusters. A new viscosity equation that combines the Krieger-Dougherty equation and the effective volume fraction could describe the viscos behavior well for wide range of solid contents. Tofu is made by adding a coagulant to soy milk. For lipid concentrations of less than 2%, rupture stress increases depending on the lipid concentration, whereas at concentrations of more than 3%, rupture stress tends to decline. Kinugoshi tofu samples have a maximum value for rupture stress depending on lipid concentration. Digestion of oleosin in high-fat soy milk using papain treatment results in the centrifugal separation of soy milk cream easily. This result indicates that oleosin let oil bodies in soy milk stable. Therefore, it is important to control the state of soy milk colloidal dispersions.

  15. Soy Isoflavones and Prostate Cancer: A Review of Molecular Mechanisms

    Science.gov (United States)

    Mahmoud, Abeer M.; Yang, Wancai; Bosland, Maarten C.

    2014-01-01

    Soy isoflavones are dietary components for which an association has been demonstrated with reduced risk of prostate cancer (PCa) in Asian populations. However, the exact mechanism by which these isoflavones may prevent the development or progression of PCa is not completely understood. There are a growing number of animal and in vitro studies that have attempted to elucidate these mechanisms. The predominant and most biologically active isoflavones in soy products, genistein, daidzein, equol, and glycetin, inhibit prostate carcinogenesis in some animal models. Cell-based studies show that soy isoflavones regulate genes that control cell cycle and apoptosis. In this review, we discuss the literature relevant to the molecular events that may account for the benefit of soy isoflavones in PCa prevention or treatment. These reports show that although soy isoflavone-induced growth arrest and apoptosis of PCa cells are plausible mechanisms, other chemo protective mechanisms are also worthy of consideration. These possible mechanisms include antioxidant defense, DNA repair, inhibition of angiogenesis and metastasis, potentiation of radio- and chemotherapeutic agents, and antagonism of estrogen- and androgen-mediated signaling pathways. Moreover, other cells in the cancer milieu, such as the fibroblastic stromal cells, endothelial cells, and immune cells, may be targeted by soy isoflavones, which may contribute to soy-mediated prostate cancer prevention. In this review, these mechanisms are discussed along with considerations about the doses and the preclinical models that have been used. PMID:24373791

  16. Does soy protein affect circulating levels of unbound IGF-1?

    Science.gov (United States)

    Messina, Mark; Magee, Pamela

    2018-03-01

    Despite the enormous amount of research that has been conducted on the role of soyfoods in the prevention and treatment of chronic disease, the mechanisms by which soy exerts its physiological effects are not fully understood. The clinical data show that neither soyfoods nor soy protein nor isoflavones affect circulating levels of reproductive hormones in men or women. However, some research suggests that soy protein, but not isoflavones, affects insulin-like growth factor I (IGF-1). Since IGF-1 may have wide-ranging physiological effects, we sought to determine the effect of soy protein on IGF-1 and its major binding protein insulin-like growth factor-binding protein (IGFBP-3). Six clinical studies were identified that compared soy protein with a control protein, albeit only two studies measured IGFBP-3 in addition to IGF-1. Although the data are difficult to interpret because of the different experimental designs employed, there is some evidence that large amounts of soy protein (>25 g/day) modestly increase IGF-1 levels above levels observed with the control protein. The clinical data suggest that a decision to incorporate soy into the diet should not be based on its possible effects on IGF-1.

  17. Survivability of Lactobacillus rhamnosus during the Preparation of Soy Cheese

    Directory of Open Access Journals (Sweden)

    Dong-Mei Liu

    2006-01-01

    Full Text Available The aim of this study was to develop a new probiotic soy cheese on the basis of chinese sufu. The soy cheese was made from soymilk fermented with soy cheese bacterial starter cultures (DH1 and GH4 and L. rhamnosus 6013. After ripening, probiotic soy cheese sensory scores (standard SB/T 10170-93 were compared to the control. The changes in pH, bacterial growth and the survivability of the potential probiotic L. rhamnosus 6013 during fermentation and storage at 10 °C were examined. After 6 h of fermentation, L. rhamnosus 6013 was capable of growing in soymilk as high as 108–109 CFU/mL. After being stored for 30 days at 10 °C, slight decrease in pH and the viable counts of the strain was noticed. The viable counts of L. rhamnosus 6013, DH1 and GH4 were 107, 106 and 106 CFU/g, respectively, after storage for 30 days. The levels of stachyose, raffinose and sucrose in soy cheese were determined by high performance liquid chromatography. The results indicated that L. rhamnosus 6013 could utilize the soybean oligosaccharides as carbon sources. In addition, 2–4 % of NaCl had little effect on the survivability of L. rhamnosus 6013. It indicated that L. rhamnosus 6013 could withstand the technological processing of soy cheese and had no negative effect on the fermentation and the sensory properties of the soy cheese.

  18. Teaching English Pronunciation to Koreans.

    Science.gov (United States)

    Robson, Barbara

    This guide provides teachers of Korean children and adults with information on the problems Koreans encounter in learning to pronounce English. Principles of contrastive analysis and error analysis are used to give insight into these pronunciation problems. The first section dealing with problem sounds covers the following: (1) an explanation of…

  19. Bioavailability of zinc from defatted soy flour, soy hulls and whole eggs as determined by intrinsic and extrinsic labeling techniques.

    Science.gov (United States)

    Meyer, N R; Stuart, M A; Weaver, C M

    1983-06-01

    Bioavailability of zinc from diets prepared from intrinsically and extrinsically labeled autoclaved, defatted soy flour and scrambled, freeze-dried egg was investigated in male rats marginally depleted in zinc. In one study, retention of zinc from intrinsically labeled soybean flour (73%) was significantly less than from 65ZnCl2 extrinsically added to a soy flour-based diet (80%). Zinc from intrinsically labeled soybean hulls and from soy flour diets containing 10% soybean hulls extrinsically labeled with 65ZnCl2 was as available as the zinc from the extrinsically labeled soy flour diet. In a second study, extrinsic and intrinsic labeling techniques gave a similar assessment of bioavailability of zinc from egg- and soy flour-based diets when extrinsic labeling was accomplished by thoroughly mixing 65ZnCl2 with the protein source prior to incorporation into the diet. Absorption of 65Zn was greater from egg diets than from soy flour diets and of intermediate value from mixed soy flour and egg (50:50, wt/wt) diets regardless of which protein source was labeled, indicating that the zinc entered a common pool.

  20. Pre- and Post-Marital Chaplain Ministry to Military Personnel and Korean Nationals.

    Science.gov (United States)

    1983-01-24

    acculturation. Often Korean wives became cosncientious of their traditional role as a daughter-in-law even though social immunity of filial piety towards...human affection, and neglect of 2 fulfilling filial piety obligations. Korean wives who have long-seated and unresolved family obligations often feel...rigidly defined and * More open and regulated less inhibited (b) Family Obligation a Filial piety * Individual re- sponsibility 7. Food e Spicy and

  1. AN Analysis of the Relationships Between Korean Culture and Electronic Mail Systems

    Science.gov (United States)

    1989-12-01

    Korean behavior to this day ( 1:41; 12:101; 18:200). Relationshiap. The traditional Korean family consciousness is depicted as " filial piety ," which...attributes the most importance to the father-son relationship. Filial piety consists of devotion of children to their parents, but not of that of...and child, but king and minister, husband and wife, elder brother and younger brother, and friend with friend (14:38). Filial piety has become an

  2. Following Tradition

    OpenAIRE

    Bronner, Simon J.

    1998-01-01

    Following Tradition is an expansive examination of the history of tradition—"one of the most common as well as most contested terms in English language usage"—in Americans' thinking and discourse about culture. Tradition in use becomes problematic because of "its multiple meanings and its conceptual softness." As a term and a concept, it has been important in the development of all scholarly fields that study American culture. Folklore, history, American studies, anthropology, cultural studie...

  3. Soybean bio-refinery platform: enzymatic process for production of soy protein concentrate, soy protein isolate and fermentable sugar syrup.

    Science.gov (United States)

    Loman, Abdullah Al; Islam, S M Mahfuzul; Li, Qian; Ju, Lu-Kwang

    2016-10-01

    Soybean carbohydrate is often found to limit the use of protein in soy flour as food and animal feed due to its indigestibility to monogastric animal. In the current study, an enzymatic process was developed to produce not only soy protein concentrate and soy protein isolate without indigestible carbohydrate but also soluble reducing sugar as potential fermentation feedstock. For increasing protein content in the product and maximizing protein recovery, the process was optimized to include the following steps: hydrolysis of soy flour using an Aspergillus niger enzyme system; separation of the solid and liquid by centrifugation (10 min at 7500×g); an optional step of washing to remove entrapped hydrolysate from the protein-rich wet solid stream by ethanol (at an ethanol-to-wet-solid ratio (v/w) of 10, resulting in a liquid phase of approximately 60 % ethanol); and a final precipitation of residual protein from the sugar-rich liquid stream by heat treatment (30 min at 95 °C). Starting from 100 g soy flour, this process would produce approximately 54 g soy protein concentrate with 70 % protein (or, including the optional solid wash, 43 g with 80 % protein), 9 g soy protein isolate with 89 % protein, and 280 ml syrup of 60 g/l reducing sugar. The amino acid composition of the soy protein concentrate produced was comparable to that of the starting soy flour. Enzymes produced by three fungal species, A. niger, Trichoderma reesei, and Aspergillus aculeatus, were also evaluated for effectiveness to use in this process.

  4. Unspoken Stories by North Korean and Korean-American Educators: A Trioethnography on South Korean Education

    Science.gov (United States)

    Kang, Shin Ji; Jung, Seoyoon; Lee, Kyungwha

    2018-01-01

    This paper articulates the challenges of the South Korean education system through a co-constructed narrative, employing duoethnographic methodology. The authors offer critical and contextualized perspectives on their personal and professional observations on the dysfunctional aspects of South Korean education including dehumanization and…

  5. Induced mutation of soy by ionization mutation

    Energy Technology Data Exchange (ETDEWEB)

    Li, C.L.; Hsu, H.L.

    1975-09-01

    This article presents the results of experiments dealing with how 14 different doses of three types of ionization irradiation-roentgen rays, /sup 60/Co gamma rays, and thermal neutrons affect mutation of 14 types of soy beans and their hybrids. It was learned that with an increased dose the coefficient of seed germination decreases, the cotyledon becomes increasingly thicker, shoots develop more and more slowly, various deformities arise in the stalk, and fertility decreases. As far as M/sub 2/ mutation is concerned, a great variety has been discovered with regard to the height of the stem, the leaf formation, the color of the bloom, the color of the edge, the characteristics of the pod, the size of the seed and the color of the cicatrix. At the same time some specific characteristics having an important economic significance are being revealed, as for example, dwarf stems, the ability to withstand lodging, great pod density, increased inflorescence and short sprouts.

  6. Soy isoflavones in the management of postmenopausal osteoporosis.

    Science.gov (United States)

    Atmaca, Aysegul; Kleerekoper, Michael; Bayraktar, Miyase; Kucuk, Omer

    2008-01-01

    This is a review article designed to address the effects of soy isoflavones on bone metabolism in postmenopausal women and their place in the prevention and treatment of postmenopausal osteoporosis. Soy isoflavones are natural products that could be used as an alternative to menopausal hormone therapy because they are structurally and functionally related to 17beta-estradiol. In vitro and animal studies have shown that they act in multiple ways to exert their bone-supporting effects. They act on both osteoblasts and osteoclasts through genomic and nongenomic pathways. Epidemiological studies and clinical trials suggest that soy isoflavones have beneficial effects on bone mineral density, bone turnover markers, and bone mechanical strength in postmenopausal women. However, there are conflicting results related to differences in study design, estrogen status of the body, metabolism of isoflavones among individuals, and other dietary factors. The long-term safety of soy isoflavone supplements remains to be demonstrated.

  7. Korean atomic bomb victims.

    Science.gov (United States)

    Sasamoto, Yukuo

    2009-01-01

    After colonizing Korea, Japan invaded China, and subsequently initiated the Pacific War against the United States, Britain, and their allies. Towards the end of the war, U.S. warplanes dropped atomic bombs on Hiroshima and Nagasaki, which resulted in a large number of Koreans who lived in Hiroshima and Nagasaki suffering from the effects of the bombs. The objective of this paper is to examine the history of Korea atomic bomb victims who were caught in between the U.S., Japan, the Republic of Korea (South Korea) and the Democratic People's Republic of Korea (North Korea).

  8. Anti-viral effect of herbal medicine Korean traditional Cynanchum ...

    African Journals Online (AJOL)

    Background: Pestiviruses in general, and Bovine Viral Diarrhea (BVD) in particular, present several potential targets for directed antiviral therapy. Material and Methods: The antiviral effect of Cynanchum paniculatum (Bge.) Kitag (Dog strangling vine: DS) extract on the bovine viral diarrhea (BVD) virus was tested. First ...

  9. Engineered soy oils for new value added applications

    Science.gov (United States)

    Tran, Phuong T.

    Soybean oil is an abundant annually renewable resource. It is composed of triglycerides with long chain saturated and unsaturated fatty acids. The presence of unsaturated fatty acids allows for chemical modification to introduce new functionalities to soybean oil. A portfolio of chemically modified soy oil with suitable functional groups has been designed and engineered to serve as the starting material in applications such as polyamides, polyesters, polyurethanes, composites, and lubricants. Anhydride, hydroxyl, and silicone functionalities were introduced to soy oil. Anhydride functionality was introduced using a single-step free radical initiated process, and the chemically modified soy oils were evaluated for potential applications as a composite and lubricant. Hydroxyl functionalities were introduced in a single-step catalytic ozonolysis process recently developed in our labs, which proceeds rapidly and efficiently at room temperature without solvent. The transformed soy oil was used to successfully prepare bio-lubricants with good thermal/oxidative stability and bio-plastics such as polyamides, polyesters, and polyurethanes. A new class of organic-inorganic hybrid materials was prepared by curing vinyltrimethoxysilane functionalized soy oil. This hybrid material could have potential as biobased sealant through a moisture initiated room temperature cure. These new classes of soy-based materials are competitive both in cost and performance to petroleum based materials, but offer the advantage of being biobased.

  10. Soy protein supplementation does not cause lymphocytopenia in postmenopausal women

    Directory of Open Access Journals (Sweden)

    Devareddy Latha

    2006-04-01

    Full Text Available Abstract Background The health benefits of soy isoflavones have been widely investigated; however, there are some concerns as to whether soy isoflavones, similar to ipriflavone, a synthetic isoflavone, cause lymphocytopenia in postmenopausal women. Hence, the purpose of this study was to investigate the extent to which 12-month supplementation of 25 g soy protein containing 60 mg isoflavones alters lymphocyte counts or other hematological parameters in postmenopausal women who were not on hormone replacement therapy. Methods Eighty-seven postmenopausal women were randomly assigned to receive either soy protein or an equivalent amount of control protein devoid of isoflavones. Fasting venous blood was collected at baseline and at the end of twelve month study period for complete blood count analyses. Results Between the two treatment groups, the percent changes in hematological parameters, including lymphocytes, were not different. While women consuming the soy supplement had an increase in mean corpuscular hemoglobin concentration (MCHC and red cell distribution width index (RDW; a marker of reticulocytes, women consuming the control diet had higher percentage of only MCHC. Conclusion Overall, the results of the present study indicate that consumption of 25 g soy protein containing 60 mg isoflavones daily for one year does not cause lymphocytopenia.

  11. The Application Concentration Addition of Skim Milk to Soy Milk Kefir

    OpenAIRE

    Mandang, Filan O; Dien, Henny; Yelnetty, Afriza

    2016-01-01

    Soy milk is a product processed soybean extract that resembles cow's milk. High protein content makes soy milk as highly nutritious vegetable milk. But the beany flavor of the resulting lead soy milk consumption levels are relatively low. One way of improving the quality of soy milk with a probiotic drink that process into soy milk kefir. The purpose of this study to determine the effect of the concentration of skim milk to soy milk kefir quality, namely in terms of the physical and chemical ...

  12. Comparison of Psychological and Social Characteristics among Traditional, Cyber, Combined Bullies, and Non-Involved

    Science.gov (United States)

    Kwak, Misung; Oh, Insoo

    2017-01-01

    This study analysed the psychological and social characteristics of bullies involved in traditional and cyberbullying. The responses of 11,117 Korean elementary, middle, and high school students were analysed. Results indicate that the rate of traditional bullying was higher than the rate of cyberbullying. The four groups (traditional bullies,…

  13. 50-year-old history of the Korean physical society

    International Nuclear Information System (INIS)

    2002-12-01

    This book introduces the root of Korean physics, the dawning of Korean physics, foundation and childhood of Korean physics society, growth of Korean physics society, revival of Korean physics society, corporation Korean physics society, leap of Korean physics society and challenges towards future. It also deals with 50-year-old history of the Korean physical society according to committees, special interest groups, branches in cities and provinces, branches in universities, laboratories, society bureau, and commemoration business to celebrate 50th anniversary.

  14. Radiation-Induced Esophagitis is Mitigated by Soy Isoflavones

    Directory of Open Access Journals (Sweden)

    Matthew D Fountain

    2016-11-01

    Full Text Available Introduction: Lung cancer patients receiving radiotherapy present with acute esophagitis and chronic fibrosis, as a result of radiation injury to esophageal tissues. We have shown that soy isoflavones alleviate pneumonitis and fibrosis caused by radiation toxicity to normal lung. The effect of soy isoflavones on esophagitis histopathological changes induced by radiation was investigated. Methods: C57BL/6 mice were treated with 10 Gy or 25 Gy single thoracic irradiation and soy isoflavones for up to 16 weeks. Damage to esophageal tissues was assessed by H&E, Masson’s Trichrome and Ki-67 staining at 1, 4, 10, 16 weeks after radiation. The effects on smooth muscle cells and leukocyte infiltration were determined by immunohistochemistry using anti-αSMA and anti-CD45 respectively. Results: Radiation caused thickening of esophageal tissue layers that was significantly reduced by soy isoflavones. Major radiation alterations included hypertrophy of basal cells in mucosal epithelium and damage to smooth muscle cells in muscularis mucosae as well as disruption of collagen fibers in lamina propria connective tissue with leukocyte infiltration. These effects were observed as early as one week after radiation and were more pronounced with a higher dose of 25 Gy. Soy isoflavones limited the extent of tissue damage induced by radiation both at 10 and 25 Gy.Conclusions: Soy isoflavones have a radioprotective effect on the esophagus, mitigating the early and late effects of radiation injury in several esophagus tissue layers. Soy could be administered with radiotherapy to decrease the incidence and severity of esophagitis in lung cancer patients receiving thoracic radiation therapy.

  15. Storytelling in Korean Online Games

    OpenAIRE

    Bišková, Lucie

    2017-01-01

    The purpose of this thesis is to analyse storytelling in Korean online games, mainly represented by MMORPG genre. The first chapter introduces five essential Korean MMORPGs that will be subjected to the analyses throughout the thesis. Next chapters research storytelling in MMORPGs and its instruments, which are used to anchor the story inside the game. Main practical part then analyses mentioned online games and searches for motives based on Asian mythology, history and culture. For better co...

  16. Trace of Korean mechanical industry

    International Nuclear Information System (INIS)

    1996-12-01

    This book reports 50 years of Korean mechanical engineers, which includes birth and history, remembrance and future of Korean society of mechanical engineers, current situation and development of mechanical industry such as national industry and 50 years of mechanical industry, track, airline industry, ship and marine engine, a precision instrument, cutting work, casting, welding, plastic working freeze and air handling nuclear power and textile machinery.

  17. Korean Studies on Blood Stasis: An Overview

    Directory of Open Access Journals (Sweden)

    Bongki Park

    2015-01-01

    Full Text Available Blood stasis is one of the important pathological concepts in Korean medicine. We analyzed the Korean studies concerning blood stasis. We searched for articles in eight electronic databases from their inception to September, 2014. We included reviews, clinical studies, and preclinical studies that had studied blood stasis and excluded articles in which blood stasis was not mentioned or in which the original authors had not explained blood stasis. Of 211 total included studies, 19 were reviews, 52 were clinical studies, and 140 were preclinical articles. “Stagnant blood within the body” was the most frequently mentioned phrase of the traditional concept of blood stasis. Traumatic injury was the most frequently studied disease/condition in the clinical studies. In the preclinical studies, coagulopathy was studied most frequently, followed by hyperviscosity, hyperlipidemia, inflammation, neoplasm, ischemic brain injury, and atherosclerosis. Hyeolbuchukeo-tang and Angelicae Gigantis Radix were the most frequent formula and single herb, respectively, used in the blood stasis researches. The results showed that blood stasis was mainly recognized as disorder of circulation and many studies showed the effectiveness of activating blood circulating herbs for diseases and pathologies such as traumatic injury or coagulopathy. Further studies are needed in the pathologic mechanisms and various diseases of blood stasis.

  18. Challenges of diabetes management in immigrant Korean Americans.

    Science.gov (United States)

    Nam, Soohyun; Song, Hee-Jung; Park, So-Youn; Song, Youngshin

    2013-01-01

    To examine challenges in diabetes self-management among Korean Americans to guide clinicians in providing culturally appropriate and population-targeted diabetes care. Five focus groups with 23 Korean Americans with type 2 diabetes, 30 to 75 years of age, were conducted. Open-ended questions were presented focusing on previous experiences in living with diabetes; digital recordings were transcribed verbatim; transcripts were coded and themes were identified. Most participants were reluctant to disclose diabetes because of social stigma and said that they did not know much about diabetes and its complications. Diabetes self-management is not always a top priority for Korean Americans over other family obligations or financial stability in their busy immigration lives. Many Korean Americans experience conflicts with family members in managing diabetes or would not request support from family members for their diabetes care. Traditional women's roles and demanding immigration life seem to leave women particularly vulnerable to a lack of self-care. Lack of English proficiency limits access to mainstream health care. Providing diabetes education at the community level is important to raise public awareness of diabetes and to eliminate social stigma. To facilitate family support for individuals with type 2 diabetes, it is appropriate to include the entire family in diabetes educational programs and to promote individual family members' health in the context of maintaining their role within the family. Future efforts should be made with full implementation of language services in various clinical encounters and diabetes education.

  19. Phytoestrogens and soy products: perspectives of application

    Directory of Open Access Journals (Sweden)

    Sergei V. Jargin

    2013-04-01

    Full Text Available Isoflavones and their metabolites are termed phytoestrogens because they bind to estrogen receptors, although weakly compared to physiologic estrogens. Soybean is the main source of phytoestrogens. Several recent reviews concluded that there is no evidence that phytoestrogens relieve menopausal symptoms better than placebo. At the same time, some studies suggest their efficacy. In theory, the use of phytoestrogens for hormone replacement appears irrational: biological action of estrogens is receptor-mediated; the question is therefore, why the vegetable analogues should be used instead of physiological hormones optimally complementary to the receptors. Apparently, the problem should be seen within the scope of placebo marketing under the guise of evidence-based medications. For example, a supposed anti-atherogenic effect of phytoestrogens was confirmed by doubtful experiments with cell cultures, which are discussed here. Furthermore, there is a contradiction: phytoestrogens are supposed to compensate for estrogen deficiency in menopause; but at the same time, their estrogenic potential does not prevent the widespread use of soy for infant food and other foodstuffs. Environmentally relevant doses of phytoestrogens have impacts on ovarian differentiation, fertility and genderrelated behavior in animals. In conclusion, the beneficial and potentially harmful effects of phytoestrogens should be clarified by independent research, which can be of importance for the future of the soybean in agriculture. [J Intercult Ethnopharmacol 2013; 2(2.000: 67-72

  20. Korean and Korean American Adolescents' Responses to Literature: Impact of Narratives and Interpretive Community

    Science.gov (United States)

    Kim, Eunhyun

    2014-01-01

    How might Korean/Korean American youth cope with everyday life as a minority or a model minority if they had early and consistent exposure to literature depicting the mirrored experiences of Korean/Korean Americans? This study employed qualitative methods and an interpretive approach which enhance understanding of the life experiences, literary…

  1. [The emergence of Korean modern hospitals: hospitals in the late period of Chosun Dynasty].

    Science.gov (United States)

    Cho, Woo Hyun; Park, Chong Yon; Park, Chun Sun

    2002-06-01

    Hospitals are confronting in the transforming or reforming period to cope with the rapid social and environmental changes worldwide. By the researches in the history of Korean health, we could understand the context of the introduction of Western medicine and institutions to Korea. However there have been few studies on the historical review of hospitals in relations to their roles in the modern medicine. This article is to review the issues around the rise of modern hospitals in Korean history of health affairs. The introduction of Western medicine in Korea was on the road with the establishment of Kwanghyewon, the Royal Hospital, which was possible due to favorable conditions under the Korean socio-political background for the emerging and accepting the entirely new medical system. And also the emergence of modern and transformed the Korean traditional health system from the fundamentals through the corruption of the old dynasty to nowadays. Most national health affairs including medical services, prevention of diseases, health promotion, and the training of health personnels have performed along with the development of modern hospitals, which have the roots in the period after the end of 19th century. Thus the Korean history of health care around the end of 19th century and beginning of 20th century could be defined as a period of emergence of modern hospitals. The hospitals also have played core roles in establishing the Korean modern health system and culture. Compared to the cases of Western countries, Korean modern hospitals were emerged with the exogenous factors in the turbulence of political and cultural changes in the world system. In sum, Korean modern hospitals in the period of late Chosun have the great meaning in that they are the beginning point to shape the current Korean health care system and the driving forces or carriers of this new system.

  2. Introduction to the history and current status of evidence-based korean medicine: a unique integrated system of allopathic and holistic medicine.

    Science.gov (United States)

    Yin, Chang Shik; Ko, Seong-Gyu

    2014-01-01

    Objectives. Korean medicine, an integrated allopathic and traditional medicine, has developed unique characteristics and has been active in contributing to evidence-based medicine. Recent developments in Korean medicine have not been as well disseminated as traditional Chinese medicine. This introduction to recent developments in Korean medicine will draw attention to, and facilitate, the advancement of evidence-based complementary alternative medicine (CAM). Methods and Results. The history of and recent developments in Korean medicine as evidence-based medicine are explored through discussions on the development of a national standard classification of diseases and study reports, ranging from basic research to newly developed clinical therapies. A national standard classification of diseases has been developed and revised serially into an integrated classification of Western allopathic and traditional holistic medicine disease entities. Standard disease classifications offer a starting point for the reliable gathering of evidence and provide a representative example of the unique status of evidence-based Korean medicine as an integration of Western allopathic medicine and traditional holistic medicine. Conclusions. Recent developments in evidence-based Korean medicine show a unique development in evidence-based medicine, adopting both Western allopathic and holistic traditional medicine. It is expected that Korean medicine will continue to be an important contributor to evidence-based medicine, encompassing conventional and complementary approaches.

  3. Introduction to the History and Current Status of Evidence-Based Korean Medicine: A Unique Integrated System of Allopathic and Holistic Medicine

    Directory of Open Access Journals (Sweden)

    Chang Shik Yin

    2014-01-01

    Full Text Available Objectives. Korean medicine, an integrated allopathic and traditional medicine, has developed unique characteristics and has been active in contributing to evidence-based medicine. Recent developments in Korean medicine have not been as well disseminated as traditional Chinese medicine. This introduction to recent developments in Korean medicine will draw attention to, and facilitate, the advancement of evidence-based complementary alternative medicine (CAM. Methods and Results. The history of and recent developments in Korean medicine as evidence-based medicine are explored through discussions on the development of a national standard classification of diseases and study reports, ranging from basic research to newly developed clinical therapies. A national standard classification of diseases has been developed and revised serially into an integrated classification of Western allopathic and traditional holistic medicine disease entities. Standard disease classifications offer a starting point for the reliable gathering of evidence and provide a representative example of the unique status of evidence-based Korean medicine as an integration of Western allopathic medicine and traditional holistic medicine. Conclusions. Recent developments in evidence-based Korean medicine show a unique development in evidence-based medicine, adopting both Western allopathic and holistic traditional medicine. It is expected that Korean medicine will continue to be an important contributor to evidence-based medicine, encompassing conventional and complementary approaches.

  4. Korean Conference on Several Complex Variables

    CERN Document Server

    Byun, Jisoo; Gaussier, Hervé; Hirachi, Kengo; Kim, Kang-Tae; Shcherbina, Nikolay

    2015-01-01

    This volume includes 28 chapters by authors who are leading researchers of the world describing many of the up-to-date aspects in the field of several complex variables (SCV). These contributions are based upon their presentations at the 10th Korean Conference on Several Complex Variables (KSCV10), held as a satellite conference to the International Congress of Mathematicians (ICM) 2014 in Seoul, Korea. SCV has been the term for multidimensional complex analysis, one of the central research areas in mathematics. Studies over time have revealed a variety of rich, intriguing, new knowledge in complex analysis and geometry of analytic spaces and holomorphic functions which were "hidden" in the case of complex dimension one. These new theories have significant intersections with algebraic geometry, differential geometry, partial differential equations, dynamics, functional analysis and operator theory, and sheaves and cohomology, as well as the traditional analysis of holomorphic functions in all dimensions. This...

  5. Biochemical changes in low-salt fermentation of solidstate soy sauce

    African Journals Online (AJOL)

    Low-salt solid-state fermentation soy sauce was prepared with defatted soy bean and wheat bran. Biochemical changes during the aging of the soy sauce mash were investigated. Results show that after a 15-day aging period, the contents of total nitrogen, formol titration nitrogen, free amino acids, reducing sugar, total ...

  6. Processing and characterization of biodegradable soy plastics: Effects of crosslinking with glyoxal and thermal treatment

    NARCIS (Netherlands)

    Vaz, C.M.; Doeveren, van P.F.N.M.; Yilmaz, G.; Graaf, de L.A.; Reis, R.L.; Cunha, A.M.

    2005-01-01

    Processing and modification routes to produce and to improve properties of biodegradable plastics from soy isolate were studied. Soy isolate, acid-treated and crosslinked soy were subsequently compounded, extruded, and injection molded. Acetic acid and glyoxal were examined concerning their

  7. Effect of soy protein on serum lipid profile and some lipid ...

    African Journals Online (AJOL)

    The effect of soy protein on serum lipid profile and some lipid metabolizing enzymes in rats fed with cholesterol diets was examined in this study. Rats were subjected to feeding trial over a period of six weeks on formulated diets containing: 20% soy protein with 0% cholesterol (group A), 20% soy protein with 5% cholesterol ...

  8. Biochemical changes in low-salt solid-state fermented soy sauce ...

    African Journals Online (AJOL)

    Low-salt solid-state fermentation soy sauce was prepared with defatted soy bean and wheat bran. Biochemical changes during the aging of the soy sauce mash were investigated. Results showed that after a 15-day aging period, the contents of total nitrogen, formol titration nitrogen, free amino acids, reducing sugar, total ...

  9. [Detection of genetically modified soy (Roundup-Ready) in processed food products].

    Science.gov (United States)

    Hagen, M; Beneke, B

    2000-01-01

    In this study, the application of a qualitative and a quantitative method of analysis to detect genetically modified RR-Soy (Roundup-Ready Soy) in processed foods is described. A total of 179 various products containing soy such as baby food and diet products, soy drinks and desserts, tofu and tofu products, soy based meat substitutes, soy protein, breads, flour, granules, cereals, noodles, soy bean sprouts, fats and oils as well as condiments were investigated following the pattern of the section 35 LMBG-method L 23.01.22-1. The DNA was extracted from the samples and analysed using a soybean specific lectin gene PCR as well as a PCR, specific for the genetic modification. Additional, by means of PCR in combination with fluorescence-detection (TaqMan 5'-Nuclease Assay), suspicious samples were subjected to a real-time quantification of the percentage of genetically modified RR-Soy. The methods of analysis proved to be extremely sensitive and specific in regard to the food groups checked. The fats and oils, as well as the condiments were the exceptions in which amplifiable soy DNA could not be detected. The genetic modification of RR-Soy was detected in 34 samples. Eight of these samples contained more than 1% of RR-Soy. It is necessary to determine the percentage of transgenic soy in order to assess whether genetically modified ingredients were deliberately added, or whether they were caused by technically unavoidable contamination (for example during transportation and processing).

  10. Catalogue of Korean manuscripts and rare books

    DEFF Research Database (Denmark)

    Lerbæk Pedersen, Bent

    2014-01-01

    Catalogue of Korean manuscripts and rare books in The Royal Library, Copenhagen and the National Museum of Denmark......Catalogue of Korean manuscripts and rare books in The Royal Library, Copenhagen and the National Museum of Denmark...

  11. Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas.

    Science.gov (United States)

    Wu, Mingjue; Arntfield, Susan

    2016-10-01

    Corn tortillas fortified with soybean presscake (SP) and defatted soy flour (SF) were studied and compared. Texture, including firmness and cohesiveness, and color, using a CIE L * a * b * , were determined instrumentally. Physical properties such as size, thickness, and rollability, were also investigated. A consumer acceptance test was conducted to evaluate the acceptance of tortillas at high levels of soy fortification (35% SF and 40% SP). Tortillas fortified with soy were found to be smaller and thicker with increased firmness and cohesiveness. Tortillas made with SF showed the poorest rollability, and were almost unrollable at high SF fortification levels (30% and 35%). Soy fortified tortillas were more red and yellow than control corn tortillas. In the consumer acceptance test, 40% SP and 35% SF had high overall acceptability scores (6 to 6.6 on a 9-point scale) based on all participants (n = 76). In addition, overall flavor and texture of both soy fortified corn tortillas scored above 6. Thus, while fortification with SP and SF had significant effects on tortilla size, thickness, firmness, cohesiveness, rollability, and color, these changes were acceptable to consumers. © 2016 Institute of Food Technologists®.

  12. Effects of the amount of soy milk on thermorheological, thermal and textural properties of chocolate with soy milk

    Directory of Open Access Journals (Sweden)

    Zarić Danica B.

    2015-01-01

    Full Text Available Chocolate is a two-phase rheological system. The solid phase, consisting of non-fat cocoa particles, sugar and soy milk is wrapped in a fat phase - cocoa butter. Physical, thermal, textural and organoleptic properties of chocolate depend on the composition of the ingredients, manufacturing process and a properly conducted pre-crystallization phase. For this study, two chocolate masses were produced in a ball mill: one with 15% of soy milk powder (R1 and the other with 20% of soy milk powder (R2. The chocolate mass was produced at different milling times (30, 60 and 90 min, and pre-crystallization temperature (26, 28 and 30oC. The aim of the study was to evaluate the changes caused by different amounts of soy milk powder on the quality of the chocolate. The quality of chocolate was evaluated by comparing the nutritional composition, hardness, thermorheological and thermal properties of the chocolate mass. The results show that chocolate mass R2, due to the presence of higher amounts of soy milk proteins, should be milled longer, and also needs lower temperatures for pre-crystallization. [Projekat Ministarstva nauke Republike Srbije, br. TR 31014

  13. Korean safeguards experience and its perspective

    International Nuclear Information System (INIS)

    Yoon, W.K.

    1995-01-01

    This paper presents an overview of Korean safeguards implementation. The Korean safeguards program has been influenced by a wide range of international and national developments. The Joint Declaration for Denuclearization in the Korean peninsula and the recent establishment of the technology Center for Nuclear Control are the most prominent factors to have a major impact on Korean safeguards. Their influences, as well as the general status of safeguards in Korea, are described

  14. Soy isoflavone consumption and age at pubarche in adolescent males.

    Science.gov (United States)

    Segovia-Siapco, Gina; Pribis, Peter; Oda, Keiji; Sabaté, Joan

    2017-07-15

    Isoflavones have estrogenic properties that may adversely affect pubertal development of boys. We examined if soy isoflavone consumption is associated with age at pubarche (first onset of pubic hair) in a male population with a wide range of soy intake. Boys aged 12-18 years (n = 248) who attended schools around Adventist universities in Southern California and Michigan self-reported their age at pubarche. Intake of soy isoflavones was assessed using a validated Web-based food frequency questionnaire; consumption levels were designated as low, moderate, and high. Descriptives, time-to-event analysis, and Cox proportional hazards regression that controlled for confounders were performed. Energy-adjusted mean intakes were 0.8-54.9 mg/d for total isoflavones, 0.4-22.1 mg/d for daidzein, and 0.4-28.0 mg/d for genistein. Moderate and high total soy isoflavone intake were significantly associated with earlier adjusted median age at pubarche: 12.58 years [RR (95% CI): 1.58 (1.06, 2.36)] for moderate and 12.50 years [RR (95% CI): 1.63 (1.03, 2.60)] for high vs. 13.00 years for low consumers. Similarly, daidzein and genistein consumption was also significantly associated with age at pubarche. No significant associations were found for facial hair for any of the isoflavones. Age at pubarche in this male population widely exposed to soy is within the reported range for boys' pubarcheal age; moderate/high consumers tend to have it earlier compared to low consumers. Further studies are needed to ascertain that substantial exposure to soy isoflavones does not adversely affect pubertal development of boys.

  15. Effect of soy protein on swine intestinal lipoproteins

    International Nuclear Information System (INIS)

    Ho, H.T.

    1987-01-01

    Hypocholesterolemic effect of soy protein appears to be the result of reduced cholesterol absorption and enhanced cholesterol excretion. The objective of this study is to delineate the underlying mechanism of soy protein effect on cholesterol absorption. At the end of a 5-week soy-protein or casein diet, swine were subjected to cannulation of mesenteric lymph duct under halothane anesthesia. A single dose of 250 μCi [ 14 C]-cholesterol and 10 mCi [ 3 H]-leucine was infused into the upper jejunum two hours after one-fifth of daily food was given. Then lymph was collected hourly for three hours and the lipoprotein fractions were separated by ultracentrifugation. SDS-PAGE (5%) was used to measure the concentrations of individual apoproteins by densitometric scanning. The three-hour lymphatic transport of cholesterol in casein-fed swine was significantly higher than in those fed soy protein. Triglyceride transports were similar in two groups. The [ 3 H]-leucine incorporation study revealed that transport of apo B-48 bore a significant positive relationship to transport of cholesterol in both chylomicron and VLDL fractions of mesenteric lymph. A greater apo B-48 secretion with higher specific activity was probably responsible for the greater transport of cholesterol in chylomicrons in casein-fed swine. On the other hand, the lesser cholesterol transport in chylomicrons in soy protein-fed swine was probably caused by lower apo B-48 secretion. Similarly, the transport of lymph VLDL cholesterol in swine fed casein or soy protein paralleled the amount of accompanying apo B-48. Dietary proteins probably influence the intestinal synthesis of apo B-48 which in turn affects cholesterol transport into the lymphatics

  16. Soy-based fillers for thermoset composites

    Science.gov (United States)

    Watt, Paula

    Considerable work has been done with bio-based fillers in thermoplastics. Wood dust has been used for decades in wood plastic composites in conjunction with recycled high HDPE and PET. In recent years rapidly renewable fillers derived from dried distillery grains and from wood have been introduced commercially for thermoset polymers. These fillers provide bio-content and weight reduction to thermoset molding compounds but issues with moisture absorption and polymerization inhibition have limited their commercial acceptance. The intent of this research was to develop a bio-based filler suitable for thermoset composites. This filler would provide a low density alternative to mined mineral filler, such as CaCO3 or clay. Composites made with these fillers would be lighter in weight, which is desirable for many markets, particularly transportation. Cost parity to the mineral fillers, on a volume basis, was desirable and the use of green chemistry principles was a key objective of the project. This work provides a basis from which further development of modified soy flours as fillers for thermoset composites will continue. Biomass has been evaluated as fillers for thermoset composites since the early 1980s but failed to gain commercial acceptance due to excessive water absorption and inhibition issues with free radical curing. Biomass, with a large percentage of carbohydrates, are very hydrophilic due to their abundance of hydroxyl groups, while biomass, high in lignin, resulted in inhibition of the free radical cure of the unsaturated styrenated polyester matrix systems. Generally protein use as a filler is not desirable due to its food value. Torrefaction has proved to be a good, cost effective, process to reduce hydrophilicity of high cellulose feedstock. Surprising, however, some levels of torrefaction were found to induce the inhibition effect of the filler. Scientific inquiry into this problem proved that aromatics form during the torrefaction process and can

  17. Soy Biodiesel Emissions Have Reduced Inflammatory Effects ...

    Science.gov (United States)

    Toxicity of exhaust from combustion of petroleum diesel (BO), soy-based biodiesel (B100), or a 20% biodiesel/80% petrodiesel mix (B20) was compared in healthy and house dust mite (HDM)-allergic mice. Fuel emissions were diluted to target fine particulate matter (PM2.5) conrentrations of 50, 150, or 500 µg/m(3). Studies in healthy mice showed greater levels of neutrophils and MIP-2 in bronchoaeolar lavage (BAL) fluid 2 h after a single 4-h exposure to BO compared with mice exposed to B20 or B100. No consistent differences in BAL cells and biochemistry, or hematological parameters, were observed after 5 d or 4 weeks of exposure to any of the emissions. Air-exposed HDM-allergc mice had significantly increased responsiveness to methacholine aerosol challenge compared with non-allergic mice. Exposure to any of the emissions for 4 weeks did not further increase responsiveness in either non-allergic or HDM­ allergic mice, and few parameters of allergic inflammation in BAL fluid were altered. Lung and nasal pathology were not significantly different among BO-, B20-, or B100-exposed groups. In HDM-allergic mice, exposure to BO, but not B20 or B100, significantly increased resting peribronchiolar lymph node cell proliferation and production of TH2 cytokines (IL-4, IL-5, and IL-13) and IL-17 in comparison with air-exposed allergic mice. These results suggest that diesel exhaust at a relatively high concentration (500 µg/m(3)) can induce inflammation acutely in healthy m

  18. Validation of an HPLC Analytical Method for Determination of Biogenic Amines in Agricultural Products and Monitoring of Biogenic Amines in Korean Fermented Agricultural Products.

    Science.gov (United States)

    Yoon, Hyeock; Park, Jung Hyuck; Choi, Ari; Hwang, Han-Joon; Mah, Jae-Hyung

    2015-09-01

    An HPLC analytical method was validated for the quantitative determination of biogenic amines in agricultural products. Four agricultural foods, including apple juice, Juk, corn oil and peanut butter, were selected as food matrices based on their water and fat contents (i.e., non-fatty liquid, non-fatty solid, fatty liquid and fatty solid, respectively). The precision, accuracy, recovery, limit of detection (LOD) and quantification (LOQ) were determined to test the validity of an HPLC procedure for the determination of biogenic amines, including tryptamine, β-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine, in each matrix. The LODs and LOQs for the biogenic amines were within the range of 0.01~0.10 mg/kg and 0.02~0.31 mg/kg, respectively. The relative standard deviation (RSD) of intraday for biogenic amine concentrations ranged from 1.86 to 5.95%, whereas the RSD of interday ranged from 2.08 to 5.96%. Of the matrices spiked with biogenic amines, corn oil with tyramine and Juk with putrescine exhibited the least accuracy of 84.85% and recovery rate of 89.63%, respectively, at the lowest concentration (10 mg/kg). Therefore, the validation results fulfilled AOAC criteria and recommendations. Subsequently, the method was applied to the analysis of biogenic amines in fermented agricultural products for a total dietary survey in Korea. Although the results revealed that Korean traditional soy sauce and Doenjang contained relatively high levels of histamine, the amounts are of no concern if these fermented agricultural products serve as condiments.

  19. Prevalence, sources, and predictors of soy consumption in breast cancer

    Directory of Open Access Journals (Sweden)

    Lis Christopher G

    2009-01-01

    Full Text Available Abstract Background A number of components in soy appear to have anticancer properties, including the isoflavones, genistein and daidzein. The use of soy by women with breast cancer is now being questioned because of the estrogen-like effects of isoflavones and possible interactions with tamoxifen. Clinicians providing nutrition counseling to these women are concerned because the availability of soy foods has increased dramatically in the past few years. The goal of this study was to quantify the intake of isoflavones in women with breast cancer. Methods A cross-sectional study of 100 women with breast cancer treated at Cancer Treatment Centers of America® between 09/03 and 02/04. Each patient completed a soy food frequency questionnaire (FFQ that was scored by Fred Hutchinson Cancer Research Center. Demographic and clinical predictors of soy intake were evaluated using one-way non-parametric Mann Whitney test and non-parametric spearman's rank correlation. Results Mean age was 50.5 years (std. dev. = 9.4; range 31–70 and mean BMI was 27.3 kg/m2 (std. dev. = 6.75; range 17–59. Genistein and Daidzein consumption was limited to 65 patients with a mean intake of 11.6 mg/day (std. dev. = 21.9; range 0–97.4 and 7.6 mg/day (std. dev. = 14.1; range 0–68.9 respectively. Soy milk (37% and pills containing soy, isoflavones, or "natural" estrogen (24% were the two biggest contributors to isoflavone intake. Conclusion Our study suggests that the isoflavone intake of breast cancer patients at our hospital was quite variable. Thirty-five patients reported no soy intake. The mean daily intake of 11.6 mg genistein and 7.4 mg daidzein, is the equivalent of less than 1/4 cup of tofu per day. This amount is higher than what has been previously reported in non-Asian American women.

  20. Soy Protein Isolate (SPI) feeding does not result in reproductive toxicity in the pre-pubertal rats testis

    Science.gov (United States)

    In rodents, diets supplemented with pure soy isoflavones have estrogenic actions in the developing male reproductive tract. Few studies have examined the potential estrogenicity of soy protein isolate (SPI), the major soy component in soy-based infant formula, as opposed to pure isoflavones. In the ...

  1. Preservation and Modification of Culture in Family Socialization: Development of Parenting Measures for Korean Immigrant Families.

    Science.gov (United States)

    Choi, Yoonsun; Kim, You Seung; Drankus, Dina; Kim, Hyun Jee

    2013-06-01

    This study aims to describe the family socialization beliefs and practices of Korean immigrant parents through testing psychometric properties of several newly developed items and scales to assess the major components of the Korean traditional concept of family socialization, ga-jung-kyo-yuk . These new measures were examined for validity and reliability. The findings show that Korean immigrant parents largely preserve their traditional and core parenting values, while also showing meaningful, yet not very dramatic, signs of adopting new cultural traits. The results also suggest that the acculturative process may not be simply bilinear but may generate a new, unique and blended value and behavior set from the two (or more) cultures involved. Culturally appropriate practice requires not only further validation of existing knowledge with minority groups, but the development of a theoretical framework of family socialization that recognizes the cultural uniqueness of immigrant families.

  2. SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS

    OpenAIRE

    Flavia POP; Zorica VOȘGAN; Lucia MIHALESCU

    2017-01-01

    The research was conducted in order to evaluate the physico-chemical and quality characteristics of biscuits fortified with soy flour that could be used as a protein supplemented food. Wheat flour has been replaced at different levels with soy flour that were 30% (R4), 20% (R3), 10% (R2) and without soy flour, control (R1). The fat content of control was 16.36% and increased to 19.4% in the case of 30% soy flour formulation that could be due to the increase in the proportion of soy flour in t...

  3. Nutritional status of Korean Americans: implications for cancer risk.

    Science.gov (United States)

    Kim, K K; Yu, E S; Chen, E H; Cross, N; Kim, J; Brintnall, R A

    2000-01-01

    reform call for the incorporation of available research findings and considerable attention to data gaps regarding Korean Americans and other Asian Americans and Pacific Islander populations. Culturally competent, community-based programs should include the reinforcement of positive traditional dietary habits, encourage the adaptation of healthy Western food items, as well as assist minority populations in developing strategies that will effectively correct likely deficiencies in diet.

  4. Prepubertal subchronic exposure to soy milk and glyphosate leads to endocrine disruption.

    Science.gov (United States)

    Nardi, Jessica; Moras, Patricia Bonamigo; Koeppe, Carina; Dallegrave, Eliane; Leal, Mirna Bainy; Rossato-Grando, Luciana Grazziotin

    2017-02-01

    Lactose intolerance is characterized by low or inexistent levels of lactase, and the main treatment consists of dietary changes, especially replacing dairy milk by soy milk. Soy contains phytoestrogens, substances with known estrogenic activity, besides, glyphosate-based herbicides are extensively used in soy crops, being frequently a residue in soy beans, bringing to a concern regarding the consumption of soy-based products, especially for children in breastfeeding period with lactose intolerance. This study evaluated the pubertal toxicity of a soy milk rich feeding (supplemented or not with glyphosate, doses of 50 and 100 mg/kg) during prepubertal period in male rats. Endocrine disruption was observed through decrease in testosterone levels, decrease in Sertoli cell number and increase in the percentage of degenerated Sertoli and Leydig cells in animals receiving soy milk supplemented with glyphosate (both doses) and in animals treated only with soy milk. Animals treated with soy milk with glyphosate (both doses) showed decrease spermatids number and increase of epididymal tail mass compared to control, and decrease in the diameter of seminiferous tubules compared to soy milk control group. Animals receiving soy milk supplemented with 100 mg/kg glyphosate showed decrease in round spermatids and increase in abnormal sperm morphology, compared to control. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. A study on effective extraction of isoflavones from soy germ using the electron beam

    Energy Technology Data Exchange (ETDEWEB)

    Park, Jeong Hoon [Radiation Research Division for Industry and Environment, Korea Atomic Energy Research Institute, 1266 Sinjeong-dong, Jeongup-si, 580-185 Jeollabuk-do (Korea, Republic of); Choi, Tae Beom [Radiation Research Division for Industry and Environment, Korea Atomic Energy Research Institute, 1266 Sinjeong-dong, Jeongup-si, 580-185 Jeollabuk-do (Korea, Republic of); Department of Chemistry, Dongguk University, 3 Pildong, Chunggu, Seoul 100-715 (Korea, Republic of); Kim, Sang Wook [Radiation Research Division for Industry and Environment, Korea Atomic Energy Research Institute, 1266 Sinjeong-dong, Jeongup-si, 580-185 Jeollabuk-do (Korea, Republic of)], E-mail: swkim@kaeri.re.kr; Hur, Min Goo; Yang, Seung Dae [Radiation Research Division for Industry and Environment, Korea Atomic Energy Research Institute, 1266 Sinjeong-dong, Jeongup-si, 580-185 Jeollabuk-do (Korea, Republic of); Yu, Kook Hyun [Department of Chemistry, Dongguk University, 3 Pildong, Chunggu, Seoul 100-715 (Korea, Republic of)], E-mail: yukook@dongguk.edu

    2009-07-15

    Soy germ was irradiated with 2 MeV electron beam with different doses ranging from 1 to 20 kGy. The amount of isoflavones from irradiated soy germ was compared with those from natural soy germ by extracting with ethanol and methanol. The changed amounts of isoflavones were measured by high-performance liquid chromatography with standard calibration curve. Each extract of soy germ was quantified for antioxidant activity with 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging method. The amount of isoflavones was found to be increased after electron-beam irradiation. Particularly ethanol extract with 15 kGy irradiated soy germ contained the maximum amount of isoflavones. Antioxidant activity of irradiated soy germ was higher than that of natural soy germ.

  6. Dietary soy isoflavones alleviate dextran sulfate sodium-induced inflammation and oxidative stress in mice.

    Science.gov (United States)

    Wang, Bin; Wu, Cunbing

    2017-07-01

    It has been hypothesized that soy isoflavones exhibit anti-oxidative and anti-inflammatory functions, however, the effects of soy isoflavones on inflammatory bowel diseases remain unknown. Therefore, the present study aimed to investigate the effect and underlying mechanism of dietary soy isoflavones on dextran sulfate sodium (DSS)-induced colitis. Mice were administered DSS and soy isoflavones, and histomorphometry, oxidative stress, inflammation and intestinal tight junctions were determined. The current study demonstrated that dietary soy isoflavones alleviated DSS-induced growth suppression, colonic inflammatory response, oxidative stress and colonic barrier dysfunction. DSS treatment was indicated to activate Toll-like receptor 4 (TRL4) and myeloid differentiation protein 88 (MyD88) in mice, whereas dietary soy isoflavones inhibited Myd88 expression in DSS-challenged mice. In conclusion, dietary soy isoflavones alleviate DSS-induced inflammation in mice, which may be associated with enhancing antioxidant function and inhibiting the TLR4/MyD88 signal.

  7. Alcohol-extracted, but not intact, dietary soy protein lowers lipoprotein(a) markedly

    DEFF Research Database (Denmark)

    Meinertz, Hans; Nilausen, Karin; Hilden, Jørgen

    2002-01-01

    We previously found that dietary soy protein produces higher lipoprotein(a) [Lp(a)] plasma concentrations than does casein. This study tested the hypothesis that soy protein contains Lp(a)-raising alcohol-removable components. Twelve normolipidemic women and men consumed, in a crossover design......, liquid-formula diets containing casein, soy protein, or alcohol-extracted soy protein. Dietary periods of 32 days were separated by washout periods on self-selected diets. Fasting lipid and Lp(a) levels were measured throughout. Median Lp(a) concentration was >2-fold greater after 28 to 32 days on a soy...... protein diet than after an extracted soy protein diet (Psoy protein diets were virtually identical. Women and men responded similarly. When the switch was made from a self-selected to a soy protein diet, median Lp(a) concentration increased 16...

  8. PCR Based Detection of Genetically Modified Soy in Processed Foods Commercially Available in Saudi Arabia

    Directory of Open Access Journals (Sweden)

    Ibrahim Abdullah Alaraidh

    2009-06-01

    Full Text Available In this research, PCR (polymerase chain reaction technique was applied to detect the presence of GMO sold in the Saudi Arabian market. This method was applied to detect genetically modified soy (GM-soy in particular the roundup ready soy (RRS. To confirm the presence of soy, samples were first tested for the existence of the soy specific lectin gene.  A total of eighty samples were tested out of which two samples tested positive as GM-soy. Not surprisingly, the findings showed the existence of GM-soy in food products in Saudi. This supports the necessity of developing precise quantitative and qualitative ways for routine analyses and detection of GMO products in the Saudi Arabian market. With the discovery of GM products in the Saudi Arabian market it would be of no surprise that other Middle Eastern nations also knowingly or unknowingly import GM crops.

  9. Enhancement of bile resistance in Lactobacillus plantarum strains by soy lecithin.

    Science.gov (United States)

    Hu, B; Tian, F; Wang, G; Zhang, Q; Zhao, J; Zhang, H; Chen, W

    2015-07-01

    This study evaluated the effect of soy lecithin on the bile resistance of Lactobacillus plantarum. Six strains were cultured in MRS broth supplemented with soy lecithin at different concentrations. The strains incubated in MRS broth with 1·0% soy lecithin showed no inhibitory effect on cell growth. After culturing in MRS broth with 0·2-1·0% soy lecithin, the survival rate of harvested cells increased significantly (P Lactobacillus plantarum. Soy lecithin had no inhibitory effect on strain viability but significantly enhanced bile resistance. Surface hydrophobicity and cell integrity increased in strains cultured with soy lecithin. The observed shift in the cell fatty acid composition indicated changes to the cell membrane. As soy lecithin is safe for use in the food industry, its protective effects can be harnessed for the development of bile-sensitive strains with health-benefit functions for use in probiotic products. © 2015 The Society for Applied Microbiology.

  10. Novel Beverages of Yerba-Mate and Soy: Bioactive Compounds and Functional Properties

    Directory of Open Access Journals (Sweden)

    Cátia Nara Tobaldini Frizon

    2018-03-01

    Full Text Available In this paper, two high-nutrition commodities that are produced in great amounts in Brazil were joined in a single functional product. Yerba mate (Ilex paraguariensis is rich in bioactive compounds, while soybean is a high-quality protein source. The objective of this paper was to assess the psychochemical characteristics of two yerba-mate progenies (planted–PL and native–NT leaves and then confirm whether the functional and nutritional properties of the main ingredients were conveyed to the beverage produced. The main raw material, yerba-mate leaves, and the drinks were assessed for bioactive compounds, antioxidant capacity, physicochemical properties, and nutritional value. Planted leaves showed higher concentration of 5-CQA, caffeic acid and rutin than the native plant, whereas caffeine and theobromine were detected in larger amounts in native leaves. The nutritional profile of the drinks was compared to commercial beverages–either yerba-mate-based or soy-based. They indeed provide more protein, fiber, and fats than traditional yerba-mate beverages (chimarrão, tererê, and mate tea. Soy drinks currently marketed, for their turn, have similar caloric value and higher contents of lipid and protein as compared to our product, but are poor in fibers. NT drink (DPPH—IC50 92.83 and ABTS—8.18 μM Trolox/mL had higher antioxidant activity than PL (IC50 147.06 and 5.63 μM Trolox/mL due to the greater volume fraction of yerba-mate extract. NT beverage has more 5-CQA and caffeine in the same intake of tererê and traditional mate tea. This healthy beverage contributes to an increasing income to the food industry and yerba-mate producers, and environmental gains that are related to the exploration of natural resources.

  11. 21 CFR 139.140 - Wheat and soy macaroni products.

    Science.gov (United States)

    2010-04-01

    ...-processed, dehulled soybeans, with or without the removal of fat therefrom); and (2) None of the optional...(a)(5)) is added, the quantity is such that the protein derived therefrom, together with the protein... and soybean macaroni product”, “___ and soy macaroni product”, or “___ and soybean macaroni product...

  12. Enrichment of Noodles with Soy Flour and Carrot Powder ...

    African Journals Online (AJOL)

    Noodles were produced from four flour blends of whole wheat, wheat-cassava, wheat-cassava-soy flour and wheatcassava- carrot flour blends respectively. The flours were analyzed for proximate analysis, functional properties and total carotenoid content. The cooking time of all samples was also determined. Results show ...

  13. Effect of soy supplementation on the physicochemical and sensory ...

    African Journals Online (AJOL)

    Effect of supplementation on the physiochemical properties of cowpea flour and the sensory qualities of its akara balls were investigated. Akara is a deep-fat-fried product prepared from cowpea (Vignia unguinculata) flour or paste consumed in some parts of West and East Africa. Cowpea flour was supplemented with Soy ...

  14. Tests for sensitisation in occupational medicine practice - the soy ...

    African Journals Online (AJOL)

    Participants: A volunteer sample of 22 workers exposed to soy bean dust; the first 20 non-exposed workers presenting to the National Centre for Occupational Health clinic formed the control group. Main outcome measure: Immunological tests for sensitisation and symptoms of respiratory and allergic disease. Results: Eight ...

  15. Effect of temperature on moromi fermentation of soy sauce with ...

    African Journals Online (AJOL)

    PRECIOUS

    2010-02-01

    Feb 1, 2010 ... fermentation by Z. rouxii would begin (Sluis et al., 2001). The decline of pH during fermentation might also be attributed to autolysis of microbial cells, accumulation of free fatty acid, amino acids and peptides containing carbolylic side chains as a result of hydrolysis of materials in soy sauce (Kim and Lee, ...

  16. South-South cooperation: Brazilian soy diplomacy looking East?

    NARCIS (Netherlands)

    Warner, J.F.

    2015-01-01

    Ever since the food price crisis of 2007/8, concerns about global food supply interruptions have mounted. However, while exports from Brazil, the world’s leading soy exporter, are currently under threat, this is not due to geopolitical concerns, but due to resource mismanagement. As a consequence,

  17. Proximate, Physical And Sensory Properties Of Soy-Sweet Potato ...

    African Journals Online (AJOL)

    Flour mixtures consisting of full-fat soy flour and sweet potato flour at 25-75% levels were used in cookie production. Proximate, physical and sensory properties of the cookies were determined. Physical and sensory properties investigated included thickness, diameter, spread factor, spread ratio, fragility, appearance, ...

  18. High bonding temperatures greatly improve soy adhesive wet strength

    Science.gov (United States)

    Charles R. Frihart; Thomas Coolidge; Chera Mock; Eder Valle

    2016-01-01

    Soy wood adhesive bond strengths reported in different literature studies are difficult to compare because a variety of temperatures and other conditions have been used for the bonding and testing step. Some reports have indicated bond strengths are sensitive to bonding temperature, but the reason(s) for this has not been intensively investigated. Although these prior...

  19. Calculation of dose distribution on Rhizophora spp soy protein ...

    African Journals Online (AJOL)

    Some of the commercial solid phantoms were unable to provide a good simulation to water at low and high energy ranges. A potential phantom from Malaysian mangrove wood family, Rhizophoraspp was fabricated with addition of Soy Protein. An Electron Gamma Sho (EGSnrc) code was used to evaluate the dose ...

  20. Determination Of Lipid Contents Of Two New Soy Bean Cultivars ...

    African Journals Online (AJOL)

    Determination of fatty acids and sterols in oil is very important as they serve as the vital indicators of the activity and purity, respectively of the oils. A qualitative Gas Chromatography – Mass Spectrometry study of oils from soy beans of two varieties (TGX 1802-1F, and TGX 1019-2EB) was done to determine their fatty acid, ...

  1. Use of soy proteins in polyketone-based wood adhesives

    NARCIS (Netherlands)

    Hamarneh, A.; Heeres, H. J.; Broekhuis, A. A.; Sjollema, K. A.; Zhang, Y.; Picchioni, F.

    2010-01-01

    This paper describes the preparation of aqueous emulsions consisting of soy proteins and chemically modified thermosetting aliphatic polyketones. Emulsions were prepared in a range of total solids contents and different addition protocols were tested. Room temperature stability and structure of the

  2. Draft Genome Sequence of Lactobacillus plantarum wikim18, Isolated from Korean Kimchi

    Science.gov (United States)

    Jang, Ja Young; Lim, Hyeong In; Park, Hae Woong; Choi, Hak-Jong; Kim, Tae-Woon; Kang, Miran

    2014-01-01

    This report describes the draft genome sequence of Lactobacillus plantarum strain wikim18, isolated from the traditional Korean food kimchi. The reads generated by Ion Torrent PGM were assembled into 327 contigs. RAST annotation of the genome revealed 12 tRNAs and 3,316 protein-coding gene sequences. PMID:24855305

  3. Complete Genome Sequence of Pediococcus pentosaceus Strain wikim 20, Isolated from Korean Kimchi

    Science.gov (United States)

    Lee, Se Hee; Jung, Min Young; Park, Boyeon; Sung-Oh, Sohn; Park, Hae Woong; Choi, Hak-Jong

    2016-01-01

    Pediococcus pentosaceus strain wikim 20 is a lactic acid bacterium that was isolated from kimchi, a representative traditional Korean fermented food. Here, we announce the complete genome sequence of P. pentosaceus strain wikim 20 consisting of a 1,830,629-bp chromosome and provide a description of its annotation. PMID:27834699

  4. Development of soy-based bread with acceptable sensory properties.

    Science.gov (United States)

    Ivanovski, B; Seetharaman, K; Duizer, L M

    2012-01-01

    Consumption of soy protein has been associated with benefits related to numerous areas of health. Due to the widespread consumption of bread, one means of contributing to the health of individuals is through the incorporation of soy protein into bread. To this end, soy flour (SF) or soy protein isolates (SPIs) in 20% and 12% substitution levels, respectively, were added to flour during bread manufacture. The developed breads were tested using a consumer panel for acceptability, using a refined white bread as a control. These data were compared to attribute intensity data collected by the trained panel to identify specific flavor and texture characteristics affecting liking. The sensory profile of the 20% SF bread was acceptable and comparable to the control bread, despite a significantly stronger beany flavor. No significant differences in sensory properties of the SF and control breads were detected by the trained panel for many sensory attributes. The SPI bread, however, had a sensory profile that was significantly more firm, dense, sour, beany, bitter, and astringent with a strong aftertaste in comparison to the wheat control bread. Consumer liking scores for the SPI bread was significantly lower than the liking of the control and the SF added bread. Many soy-enriched foods, while contributing positively to health, are considered unacceptable by consumers. This is due to negative sensory properties, such as beany, painty, and astringent notes, often perceived by consumers. This study provides information on the level of SF that can be included in bread in an amount that does not detract from consumer acceptability. This level also allows for a Food and Drug Administration (FDA) health claim to be made. © 2011 Institute of Food Technologists®

  5. Soy protein isolate molecular level contributions to bulk adhesive properties

    Science.gov (United States)

    Shera, Jeanne Norton

    Increasing environmental awareness and the recognized health hazards of formaldehyde-based resins has prompted a strong demand for environmentally-responsible adhesives for wood composites. Soy protein-based adhesives have been shown to be commercially viable with 90-day shelf stability and composite physical properties comparable to those of commercial formaldehyde-based particleboards. The main research focus is to isolate and characterize the molecular level features in soy protein isolate responsible for providing mechanical properties, storage stability, and water resistance during adhesive formulation, processing, and wood composite fabrication. Commercial composite board will be reviewed to enhance our understanding of the individual components and processes required for particleboard production. The levels of protein structure will be defined and an overview of current bio-based technology will be presented. In the process, the logic for utilizing soy protein as a sole binder in the adhesive will be reinforced. Variables such as adhesive components, pH, divalent ions, blend aging, protein molecular weight, formulation solids content, and soy protein functionalization will relate the bulk properties of soy protein adhesives to the molecular configuration of the soybean protein. This work has demonstrated that when intermolecular beta-sheet interactions and protein long-range order is disrupted, viscosity and mechanical properties decrease. Storage stability can be maintained through the stabilization of intermolecular beta-sheet interactions. When molecular weight is reduced through enzymatic digestion, long-range order is disrupted and viscosity and mechanical properties decrease accordingly. Processibility and physical properties must be balanced to increase solids while maintaining low viscosity, desirable mechanical properties, and adequate storage stability. The structure of the soybean protein must be related to the particleboard bulk mechanical

  6. Revised dietary guidelines for Koreans.

    Science.gov (United States)

    Jang, Young Ai; Lee, Haeng Shin; Kim, Bok Hee; Lee, Yoonna; Lee, Hae Jeung; Moon, Jae Jin; Kim, Cho-il

    2008-01-01

    With rapidly changing dietary environment, dietary guidelines for Koreans were revised and relevant action guides were developed. First, the Dietary Guidelines Advisory Committee was established with experts and government officials from the fields of nutrition, preventive medicine, health promotion, agriculture, education and environment. The Committee set dietary goals for Koreans aiming for a better nutrition state of all after a thorough review and analysis of recent information related to nutritional status and/or problems of Korean population, changes in food production/supply, disease pattern, health policy and agricultural policy. Then, the revised dietary guidelines were proposed to accomplish these goals in addition to 6 different sets of dietary action guides to accommodate specific nutrition and health problems of respective age groups. Subsequently, these guidelines and guides were subjected to the focus group review, consumer perception surveys, and a public hearing for general and professional comments. Lastly, the language was clarified in terms of public understanding and phraseology. The revised Dietary guidelines for Koreans are as follows: eat a variety of grains, vegetables, fruits, fish, meat, poultry and dairy products; choose salt-preserved foods less, and use less salt when you prepare foods; increase physical activity for a healthy weight, and balance what you eat with your activity; enjoy every meal, and do not skip breakfast; if you drink alcoholic beverages, do so in moderation; prepare foods properly, and order sensible amounts; enjoy our rice-based diet.

  7. Cultural Identity in Korean English

    Science.gov (United States)

    Chang, Bok-Myung

    2010-01-01

    This study aims to investigate the cultural identity of Korean English and to make the intercultural communications among non-native speakers successful. The purposes of this study can be summarized as follows: 1) to recognize the concept of English as an International Language (EIL), 2) to emphasize cross-cultural understanding in the globalized…

  8. Black raspberry: Korean vs. American

    Science.gov (United States)

    This fact sheet shows Korean black raspberry (Rubus coreanus) fruit, flower, and leaf features that distinguish them from their Rubus relatives, black raspberry (R. occidentalis) native to America. Common names with fruit characteristics, including berry size and pigment fingerprints, are summarized...

  9. The role of Hallyu as pop culture in the creation and dissemination of the contemporary korean woman's image

    Directory of Open Access Journals (Sweden)

    Nayelli López Rocha

    2016-02-01

    Full Text Available Categorized as a cultural phenomenon by its international scope and for being a diffuser and disseminator element of Korean culture during the last decade, this movement without precedents called "Hallyu" or "Korean wave" has been instrumental in the promotion and dissemination of Korea’s image in many countries around the world. Due to the importance that this cultural flow has achieved in the past ten years, its definition has been taking and integrating, during its development process, different characteristics. Nowadays, K-pop or pop music has become the most popular element contained within the called Korean pop culture that, in turn, becomes the country’s image to other latitudes. In this work the Hallyu is defined as a socio-cultural phenomenon of hybrid characteristics which contains elements of Korean traditional and modern culture, as elements of the socalled global culture, mixing it in a peculiar way in the local context redefining it as authentically Korean. This project specifically explores how, through Hallyu, the image of modern Korean woman has been modeled by certain characteristics, reaffirming an idea of women which do not necessarily represent the majority of them in this country. In this way, it is analyzed; the construction of the image of Korean women in its current society to understand in which circumstances this image of contemporary woman is created and recreated, establishing an image of being woman to recipients of Hallyu.

  10. Integrating Faith-based and Community-based Participatory Research Approaches to Adapt the Korean Parent Training Program.

    Science.gov (United States)

    Kim, Eunjung; Boutain, Doris; Kim, Sangho; Chun, Jin-Joo; Im, Hyesang

    Faith and community based inquiry approaches are rarely used to develop research interventions. The purpose of this article is to present how a research team worked with six Korean American Christian churches to revise the prototype Korean Parent Training Program (KPTP), based upon the Bright Futures Parenting Program. The collaboration was sought to better integrate and align the KPTP with Korean culture and faith. The KPTP was developed to promote positive parenting practices and decrease mental health disparities of Korean American children. Sixteen church participants completed a Delphi survey, a workshop series, Community Theaters, and focus groups. The participants suggested adding Korean traditional parenting virtues, Christian parenting principles, and revising the standardized parent training and program philosophy. Revisions made KPTP sensitive to Korean culture and faith, and promoted program acceptability. The process demonstrated the importance of working with church volunteers to develop faith-based and community-based health promotion interventions targeting Korean American faith communities. This research presents significant and meaningful implications for working with other faith communities from minority backgrounds. Copyright © 2017 Elsevier Inc. All rights reserved.

  11. Psychiatry in Former Socialist Countries: Implications for North Korean Psychiatry

    Science.gov (United States)

    Park, Young Su; Park, Sang Min; Jun, Jin Yong

    2014-01-01

    Very little information is available regarding psychiatry in North Korea, which is based on the legacy of Soviet psychiatry. This paper reviews the characteristics of psychiatry in former socialist countries and discusses its implications for North Korean psychiatry. Under socialism, psychiatric disorders were attributed primarily to neurophysiologic or neurobiological origins. Psychosocial or psychodynamic etiology was denied or distorted in line with the political ideology of the Communist Party. Psychiatry was primarily concerned with psychotic disorders, and this diagnostic category was sometimes applied based on political considerations. Neurotic disorders were ignored by psychiatry or were regarded as the remnants of capitalism. Several neurotic disorders characterized by high levels of somatization were considered to be neurological or physical in nature. The majority of "mental patients" were institutionalized for a long periods in large-scale psychiatric hospitals. Treatment of psychiatric disorders depended largely on a few outdated biological therapies. In former socialist countries, psychodynamic psychotherapy was not common, and psychiatric patients were likely to experience social stigma. According to North Korean doctors living in South Korea, North Korean psychiatry is heavily influenced by the aforementioned traditions of psychiatry. During the post-socialist transition, the suicide rate in many of these countries dramatically increased. Given such mental health crises in post-socialist transitional societies, the field of psychiatry may face major challenges in a future unified Korea. PMID:25395966

  12. Korean opera-film Chunhyang and the trans-cultural politics of the voice

    Directory of Open Access Journals (Sweden)

    Joe Jeongwon

    2005-01-01

    Full Text Available This essay examines a Korean opera-film Chunhyang (2000 to show how it departs from the standard practice of Western opera-film and how its uniqueness is generated by the characteristics of indigenous Korean opera P'ansori. In spite of its uniqueness, however, Chunhyang shows its affinities with its Western sisters by confirming what has been criticized by many feminist scholars as one of the most serious problems in the Western tradition of cinema, especially Hollywood's classical films: namely, the gendered politics of the voice.

  13. The educational desires of Danish and South Korean environmental NGOs

    DEFF Research Database (Denmark)

    Lysgaard, Jonas Greve

    of practice before zooming in to examine case examples from Danish and South Korean environmental NGOs engaged in non-formal educational work. Drawing on interviews with members of traditional through to radical NGOs, abductive analysis explores how the public is variously understood and positioned...... as a ‘learning entity’. A sense of frustration is clearly apparent as the NGOs attempt to influence how the public live, even as efforts typically promote (if not repeat) engagement and educational strategies and activities that are known to fail. Inspired by the theories of Jacques Lacan and Slavoj Žižek...

  14. Is Asian American Parenting Controlling and Harsh? Empirical Testing of Relationships between Korean American and Western Parenting Measures.

    Science.gov (United States)

    Choi, Yoonsun; Kim, You Seung; Kim, Su Yeong; Park, Irene Kim

    2013-03-01

    Asian American parenting is often portrayed as highly controlling and even harsh. This study empirically tested the associations between a set of recently developed Korean ga-jung-kyo-yuk measures and several commonly used Western parenting measures to accurately describe Asian American family processes, specifically those of Korean Americans. The results show a much nuanced and detailed picture of Korean American parenting as a blend of Western authoritative and authoritarian styles with positive and-although very limited-negative parenting. Certain aspects of ga-jung-kyo-yuk are positively associated with authoritative style or authoritarian style, or even with both of them simultaneously. They were positively associated with positive parenting (warmth, acceptance, and communication) but not with harsh parenting (rejection and negative discipline). Exceptions to this general pattern were Korean traditional disciplinary practices and the later age of separate sleeping of children. The study discusses implications of these findings and provides suggestions for future research.

  15. Is Asian American Parenting Controlling and Harsh? Empirical Testing of Relationships between Korean American and Western Parenting Measures

    Science.gov (United States)

    Choi, Yoonsun; Kim, You Seung; Kim, Su Yeong; Park, Irene Kim

    2013-01-01

    Asian American parenting is often portrayed as highly controlling and even harsh. This study empirically tested the associations between a set of recently developed Korean ga-jung-kyo-yuk measures and several commonly used Western parenting measures to accurately describe Asian American family processes, specifically those of Korean Americans. The results show a much nuanced and detailed picture of Korean American parenting as a blend of Western authoritative and authoritarian styles with positive and—although very limited—negative parenting. Certain aspects of ga-jung-kyo-yuk are positively associated with authoritative style or authoritarian style, or even with both of them simultaneously. They were positively associated with positive parenting (warmth, acceptance, and communication) but not with harsh parenting (rejection and negative discipline). Exceptions to this general pattern were Korean traditional disciplinary practices and the later age of separate sleeping of children. The study discusses implications of these findings and provides suggestions for future research. PMID:23977415

  16. Korean Adoptee Identity: Adoptive and Ethnic Identity Profiles of Adopted Korean Americans

    Science.gov (United States)

    Beaupre, Adam J.; Reichwald, Reed; Zhou, Xiang; Raleigh, Elizabeth; Lee, Richard M.

    2015-01-01

    Adopted Korean adolescents face the task of grappling with their identity as Koreans and coming to terms with their adoptive status. In order to explore these dual identities, the authors conducted a person-centered study of the identity profiles of 189 adopted Korean American adolescents. Using cluster analytic procedures, the study examined…

  17. Intimate Partner Violence Against Women Among North Korean Refugees: A Comparison With South Koreans.

    Science.gov (United States)

    Nam, Boyoung; Kim, Jae Yop; Ryu, Wonjung

    2017-04-01

    North Korean refugees in South Korea have been reported as at higher risk of intimate partner violence (IPV). However, few studies have examined risk factors of IPV among North Korean refugees. This study aimed to report the prevalence of IPV against women among North Korean refugees, and compared the risk factors of IPV against women between South Koreans and North Korean refugees in South Korea. Data from a nationwide survey about domestic violence in South Korea were used. The rate of IPV against women by North Korean refugees was 57.1%, which is considerably higher than that of South Koreans (9.9%). The regression analysis indicated that North Korean refugees perpetrated partner violence against women more frequently than South Koreans, even after controlling for socioeconomic factors. Child abuse victimization and witnessing IPV between parents were the main factors of IPV against women among South Koreans. On the other hand, stress and a tolerant attitude toward using violence were significantly associated with IPV against women among North Korean refugees. The findings suggested that stress management and education on reducing tolerance to violence should be provided to prevent IPV against women among North Korean refugees.

  18. Learning Korean Language in China: Motivations and Strategies of Non-Koreans

    Science.gov (United States)

    Gao, Fang

    2010-01-01

    The ethnographic research reported in this article documents how a group of non-Korean families, whose children are participating in a Korean bilingual school in Northeast China, construct their motivations and strategies of learning Korean language. The main motivation of expectancy of further education opportunities and success in future career…

  19. Korean American College Students' Language Practices and Identity Positioning: "Not Korean, but Not American"

    Science.gov (United States)

    Kang, Hyun-Sook

    2013-01-01

    This article explores the intersection between language practices and ethnic identity for 8 second-generation Korean American learners who were participating in a Korean-as-a-foreign-language (KFL) class at a U.S. university. This study aims to examine the fluid nature of ethnic identity by examining how Korean heritage learners negotiate,…

  20. Formation of heterocyclic amines in Chinese marinated meat: effects of animal species and ingredients (rock candy, soy sauce and rice wine).

    Science.gov (United States)

    Wang, Pan; Hong, Yanting; Ke, Weixin; Hu, Xiaosong; Chen, Fang

    2017-09-01

    Heterocyclic aromatic amines (HAAs) are one type of neo-formed contaminants in protein-rich foods during heat processing. Recently, accumulative studies have focused on the formation of HAs in Western foods. However, there is little knowledge about the occurrence of HAAs in traditional Chinese foods. The objective of this study was to determinate the contents of main HAs in traditional marinated meat products by UPLC-MS/MS, and to investigate the effects of animal species and the ingredients (soy sauce, rock candy, and rice wine) on the formation of HAAs in marinated meats. Five HAs - 2-amino-3-methylimidazo[4,5-f]-quinolone (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4-dimethylimidazo[4,5-f]quinoxaline (MeIQ), 9H-pyrido[3,4-b]indole (Norharman) and l-methyl-9H-pyrido[3,4-b]indole (Harman) - were detected in 12 marinated meats, but 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was only found in three chicken marinates. The animal species and ingredients (soy sauce, rock candy and rice wine) have significant influence on the formation of HAAs in meat marinates. Beef had the highest content of total HAAs compared with pork, mutton and chicken. Meanwhile, soy sauce contributed to the formation of HAAs more greatly than rock candy, soy sauce, and rice wine. Choice of raw materials and optimisation of ingredients recipe should be become a critical point to control the HAAs formation in marinated meats. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  1. Soy peptide ingestion augments the synthesis and metabolism of noradrenaline in the mouse brain.

    Science.gov (United States)

    Imai, Haruka; Moriyasu, Kazuki; Nakahata, Akane; Maebuchi, Motohiro; Ichinose, Takashi; Furuya, Shigeki

    2017-05-01

    To examine whether edible peptide intake affects neurotransmitter metabolism in the brain, we evaluated the effect of peptides derived from soy proteins or fish collagen on free amino acids and monoamines in the mouse brain. Ingestion of soy peptides led to markedly higher levels of tyrosine, a catecholamine precursor, in the serum, and cerebral cortex compared to those following ingestion of vehicle alone or collagen peptides. Soy peptide ingestion also effectively increased 3-methoxy-4-hydroxyphenylethyleneglycol and normetanephrine, the principal metabolites of noradrenaline, in the cerebral cortex, hippocampus, and brainstem, whereas collagen peptides did not exert such effects. Further, soy peptide ingestion led to a significant increase in noradrenaline itself in the brainstem, where noradrenergic neurons are present. Noradrenergic turnover was also markedly stimulated in these regions after soy peptide ingestion. These in vivo observations suggest that soy peptide ingestion can maintain and promote the synthesis and metabolism of noradrenaline in the brain.

  2. Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough.

    Science.gov (United States)

    Guo, Xingfeng; Sun, Xiaohong; Zhang, Yingying; Wang, Ruihong; Yan, Xin

    2018-04-15

    Soy protein hydrolyzate has been used as supplements in wheat flour to enhance the nutritional value of its products, but it may negatively affect the gluten properties simultaneously. In order to explore the mechanism of this effect, protein characteristics including disulfide bond, protein composition, intermolecular force of dough proteins, and atomic force microscope images of gluten were obtained. Results showed that disulfide bonds in dough increased when soy protein hydrolyzate was added, but glutenin macropolymer decreased. Atomic force microscope images showed that gluten were weakened by soy protein hydrolyzate. Based on these results, a model was developed to describe the interaction between soy protein hydrolyzates and wheat proteins: soy protein hydrolyzates linked with wheat proteins through disulfide bond, disrupted the glutenins polymerization, thus hindered gluten networks formation. The interaction between wheat proteins and soy protein hydrolyzates in noodle making dough could be described with this model reasonably. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Operational Art Requirements in the Korean War

    Science.gov (United States)

    2012-05-17

    the Korean War, these works primarily fall into three broad areas of scholarship: the American strategy concerning Korea and the Cold War...17 The Korean Peninsula’s borders are defined by the Yellow sea on the west, the Sea of Japan on the East, the Korea Strait in the south, and the...22 Summers, Korean War Almanac, 11. 23 Allan R. Millett, The War For Korea , 1945-1950: A House Burning (Lawrence

  4. Korean society of mechanical engineers 60 years

    International Nuclear Information System (INIS)

    2005-12-01

    This book introduces 60 years of Korean society of mechanical engineers with birth, foundation, development process, change of enforcement regulation and articles of association, important data of this association, 60 years of parts, committee and branch, business of association like academic event, publication, technical development business, supporting research centers, bond Korean society of mechanical engineers and mechanical industry and development of related organizations, development for industrial fields and development direction of Korean society of mechanical engineers.

  5. Adverse events associated with metal contamination of traditional chinese medicines in Korea: a clinical review.

    Science.gov (United States)

    Kim, Hyunah; Hughes, Peter J; Hawes, Emily M

    2014-09-01

    This study was performed to review studies carried out in Korea reporting toxic reactions to traditional Chinese medicines (TCMs) as a result of heavy metal contamination. PubMed (1966-August 2013) and International Pharmaceutical Abstracts (1965-August 2013) were searched using the medical subject heading terms of "Medicine, Chinese Traditional," "Medicine, Korean Traditional," "Medicine, Traditional," "Metals, Heavy," and "Drug Contamination". For Korean literature, Korea Med (http://www.koreamed.org), the Korean Medical Database (http://kmbase.medric.or.kr), National Discovery for Science Leaders (www.ndsl.kr), Research Information Sharing Service (http://www.riss.kr), and Google Scholar were searched using the terms "Chinese medicine," "Korean medicine," "herbal medicine," and "metallic contamination" in Korean. Bibliographies of case reports and case series, identified using secondary resources, were also utilized. Only literature describing cases or studies performed in Korea were included. Case reports identified clear issues with heavy metal, particularly lead, contamination of TCMs utilized in Korea. No international standardization guidelines for processing, manufacturing and marketing of herbal products exist. Unacceptably high levels of toxic metals can be present in TCM preparations. Health care providers and patients should be educated on the potential risks associated with TCMs. International advocacy for stricter standardization procedures for production of TCMs is warranted.

  6. [A study on Horace N. Allen's medicine and recognition of Korean body].

    Science.gov (United States)

    Lee, Young Ah

    2011-12-31

    and systems. On the one hand, he thought that medical idea, some food and drug of Korean is valuable. He said that the native Korea faculty had some good ideas with regards to treatment. And he held Korean rice, ginseng, and so on in high regard. However, he did not rate Korean acupuncture and Korean traditional ointment at all. In addition, he sometimes cured Korean patients dangerously and with imprudence. The amputation of patients' body, no matter how little, must ask the permission of the patients themselves. Especially, the sense of Korean filial duty couldn't accept amputation of body at those times. The artificial change of body meant to hurt parents' body, because at those times Korean people thought that my body was my parent's possession. But Allen did it without enough explanation or persuasion. Moreover he didn't feel guilty for the behavior at all. Besides, he seemed to be proud of it in the above mention. Such careless or unethical behavior cannot be excused. On the other hand, he had made mistakes in treatment according to his record. He pulled out some healthy teeth of patients who had a bad toothache. But he didn't explain nor apologize the mistake. Besides, he refused treatment of patients until the hospital would be opened in order to push Korean government to prepare hospital quickly. Why or how did he do that? The first answer available to the question, he might be so confident of his medical knowledge and skill that he didn't feel the need to ask the patients' thought and will. However, as stated above, his medical study was just one year. And he worried about his inexperience of surgery. Thus the first assumption seems to be false. He wasn't confident of his medical knowledge. The fact that nevertheless Allen treated Korean patients at his will, is still blamable. The second assumption is that he regarded western modern medicine as the only correct and proper approach. He didn't have many experiences, but his west modern medicine made him proud

  7. Effect of soy protein/animal protein ratio on calcium metabolism of the rat.

    Science.gov (United States)

    Yoon, Gun Ae; Hwang, Hye Jin

    2006-04-01

    This study examined the effects of a ratio of soy protein to animal protein on bone metabolism of rats. Experimental groups were a high soy protein group (200 g of soy protein and 0 g of casein per kilogram of diet; HSoy), a middle soy protein group (100 g of soy protein and 100 g of casein per kilogram of diet; MSoy), a low soy protein group (50 g of soy protein and 150 g of casein per kilogram of diet; LSoy), and a no soy protein group (0 g of soy protein and 200 g of casein per kilogram of diet; NSoy). Calcium excretion and retention, biochemical parametrically related calcium metabolism, and bone mineral density were measured. Statistical analysis was performed with SAS software. Urinary excretion of calcium was significantly high in the LSoy and NSoy groups, and there was no difference in absorption of calcium across experimental groups. Calcium retention was significantly higher in the HSoy and MSoy groups than in the LSoy and NSoy groups. Experimental groups showed no differences in the activity of alkaline phosphatase. The casein group (NSoy) showed a remarkably lower degree of serum osteocalcin concentration. The concentration of deoxypyridinoline in urine showed an increasing tendency, i.e., HSoy and MSoy protein/soy proteins, its concentration increases. Wet weight of the femur appeared to be significantly greater in the MSoy and LSoy groups than in the NSoy group. Ash content of the femur and bone density were highest in the MSoy group, with the ratio of 1:1 between soy protein and animal protein. This study indicated that deoxypyridinoline concentration was lower and the density of osteocalcin was higher in the MSoy group than in the NSoy group, and that calcium retention was high and bone mineral density was the highest in the MSoy group. The ratio of soy to animal protein that seemed to have the most positively significant effect on calcium metabolism was 1:1.

  8. Alcohol-extracted, but not intact, dietary soy protein lowers lipoprotein(a) markedly

    DEFF Research Database (Denmark)

    Meinertz, Hans; Nilausen, Karin; Hilden, Jørgen

    2002-01-01

    , liquid-formula diets containing casein, soy protein, or alcohol-extracted soy protein. Dietary periods of 32 days were separated by washout periods on self-selected diets. Fasting lipid and Lp(a) levels were measured throughout. Median Lp(a) concentration was >2-fold greater after 28 to 32 days on a soy......% after 1 week (Pa) levels, and after 28 to 32 days, these levels were decreased >60% below baseline (P

  9. Soy moratorium impacts on soybean and deforestation dynamics in Mato Grosso, Brazil.

    Science.gov (United States)

    Kastens, Jude H; Brown, J Christopher; Coutinho, Alexandre Camargo; Bishop, Christopher R; Esquerdo, Júlio César D M

    2017-01-01

    Previous research has established the usefulness of remotely sensed vegetation index (VI) data from the Moderate Resolution Imaging Spectroradiometer (MODIS) to characterize the spatial dynamics of agriculture in the state of Mato Grosso (MT), Brazil. With these data it has become possible to track MT agriculture, which accounts for ~85% of Brazilian Amazon soy production, across periods of several years. Annual land cover (LC) maps support investigation of the spatiotemporal dynamics of agriculture as they relate to forest cover and governance and policy efforts to lower deforestation rates. We use a unique, spatially extensive 9-year (2005-2013) ground reference dataset to classify, with approximately 80% accuracy, MODIS VI data, merging the results with carefully processed annual forest and sugarcane coverages developed by Brazil's National Institute for Space Research to produce LC maps for MT for the 2001-2014 crop years. We apply the maps to an evaluation of forest and agricultural intensification dynamics before and after the Soy Moratorium (SoyM), a governance effort enacted in July 2006 to halt deforestation for the purpose of soy production in the Brazilian Amazon. We find the pre-SoyM deforestation rate to be more than five times the post-SoyM rate, while simultaneously observing the pre-SoyM forest-to-soy conversion rate to be more than twice the post-SoyM rate. These observations support the hypothesis that SoyM has played a role in reducing both deforestation and subsequent use for soy production. Additional analyses explore the land use tendencies of deforested areas and the conceptual framework of horizontal and vertical agricultural intensification, which distinguishes production increases attributable to cropland expansion into newly deforested areas as opposed to implementation of multi-cropping systems on existing cropland. During the 14-year study period, soy production was found to shift from predominantly single-crop systems to majority

  10. Understanding employment barriers among older Korean immigrants.

    Science.gov (United States)

    Rhee, Min-Kyoung; Chi, Iris; Yi, Jaehee

    2015-06-01

    This study involved an in-depth exploration of the employment barriers of older Korean immigrants in Los Angeles. This qualitative study used data obtained from 6 focus groups and 5 individual interviews. Participants were 36 older Korean immigrants living in Los Angeles, aged 50 years and older, and either unemployed or employed in part-time or full-time work. A grounded theory analytical approach and constant comparison method were used. Ten major themes emerged as employment barriers for older Korean immigrants and were categorized as stereotype, human capital, and acculturation barriers. Ageism among employers specific to Korean culture, lack of English proficiency, separation from U.S. culture, marginalization from both Korean and U.S. cultures, and lack of social networks were important themes. In addition, older Korean immigrants experienced multiple interconnected barriers. The findings highlight the importance of using a multidimensional approach to explore employment barriers among older Korean immigrants who face multiple obstacles in finding jobs. Implications for local governments and Korean communities and potential services to support employment opportunities for older Korean immigrants are discussed. © The Author 2013. Published by Oxford University Press on behalf of The Gerontological Society of America. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  11. Deference in Korean Language and Farsi

    Directory of Open Access Journals (Sweden)

    Ahmad Saffar Moghadam

    2009-07-01

    Full Text Available The present study attempts to compare the concept of “deference” in Farsi and Korean. Data gathering happened in a two years study in South Korea, and Korean students in Korea and Iran were interviewed.Deference is a culturally-rooted universal concept. However, it appears differently in various languages. Persian and Korean, though from different linguistic families, have both applied signs and elements of deference and this is their common aspect. There are some aspects of historical, religious, and cultural similarities between Iranian and Korean societies which may account for this. Social hierarchy and Confuciusian rituals play an important role in the system of deference in Korean society. Deference construction used to be very complicated in the Korean language, but nowadays it is simple; as a result, the seven-level system of expressions is transformed into a four-level one, emphasizing formality, politeness, intimacy, and simplicity. No sentence in Korean could be expressed unless one of these deference signs are involved. Deference signs are usually verbal suffixes included in all Korean verbs. Furthermore, as in the Persian language, there are some special words in Korean which exclusively express deference.

  12. Investigation into ramie whisker reinforced arylated soy protein composites

    CSIR Research Space (South Africa)

    Kumar, R

    2010-03-01

    Full Text Available Reinforced Arylated Soy Protein Composites Rakesh Kumar1,2*, Lina Zhang2 1CSIR MSM, Port Elizabeth 6000, South Africa 2Department of Chemistry, Wuhan University, Wuhan 430072, China Abstract Whiskers were prepared from ramie fibers and were... of synthetic fibers and matrices the reuse of classical fibers reinforced composites are not possible. To get rid from these types of composites we use landfill disposable systems. Due to increasing population, lots of nonbiodegradable wastes are generated...

  13. Nutrient content of soy fortified gari | Okwulehie | Nigerian Journal of ...

    African Journals Online (AJOL)

    Soybean seeds were boiled in 2.5% sodium bicarbonate to remove beany taste dehulled, dried and milled into flour. The dewatered cassava mash and soy flour were mixed into six samples, and 2 control samples thus CaS30, CaS50, CaS100, CaS150, CaS200, CaS300, Ca1 (Control 1) Ca2 (control 2) The samples were ...

  14. Organizational factors in Korean NPPs

    International Nuclear Information System (INIS)

    Jang, D. J.; Kim, Y. I.; Jeong, C. H.; Kim, J. W.

    2003-01-01

    Organizational factors are referred to as the factors that influence the achievement of a goal of an organization. Latent problems of an organization could contribute to causing human errors in such stages as design, operation and maintenance, and furthermore, leading to an severe accident. In order to evaluate an organization from the safety viewpoint, it is necessary to identify the organizational factors in a systematic fashion. In this paper, some efforts to identify the organizational factors in Korean NPPs are presented. The study was performed in the following steps: 1) Reviewing the definitions and range of the organizational factors used by the previous 13 researches, 2) Structuring the organizational factors by screening and collating factors, 3) Analysing the organizational factors that is considered to have contributed to the trip events based on the trip report of Korean NPPs, 4) Suggesting a more reliable taxonomy of organizational factors for event analysis by applying the Onion Structure Model to the selected factors

  15. Soy-Based Therapeutic Baby Formulas: Testable Hypotheses Regarding the Pros and Cons.

    Science.gov (United States)

    Westmark, Cara J

    2016-01-01

    Soy-based infant formulas have been consumed in the United States since 1909, and currently constitute a significant portion of the infant formula market. There are efforts underway to generate genetically modified soybeans that produce therapeutic agents of interest with the intent to deliver those agents in a soy-based infant formula platform. The threefold purpose of this review article is to first discuss the pros and cons of soy-based infant formulas, then present testable hypotheses to discern the suitability of a soy platform for drug delivery in babies, and finally start a discussion to inform public policy on this important area of infant nutrition.

  16. Soy Consumption and the Risk of Prostate Cancer: An Updated Systematic Review and Meta-Analysis.

    Science.gov (United States)

    Applegate, Catherine C; Rowles, Joe L; Ranard, Katherine M; Jeon, Sookyoung; Erdman, John W

    2018-01-04

    Prostate cancer (PCa) is the second most commonly diagnosed cancer in men, accounting for 15% of all cancers in men worldwide. Asian populations consume soy foods as part of a regular diet, which may contribute to the lower PCa incidence observed in these countries. This meta-analysis provides a comprehensive updated analysis that builds on previously published meta-analyses, demonstrating that soy foods and their isoflavones (genistein and daidzein) are associated with a lower risk of prostate carcinogenesis. Thirty articles were included for analysis of the potential impacts of soy food intake, isoflavone intake, and circulating isoflavone levels, on both primary and advanced PCa. Total soy food ( p soy food ( p soy food intake, total isoflavone intake, and circulating isoflavones were not associated with PCa risk. Neither soy food intake nor circulating isoflavones were associated with advanced PCa risk, although very few studies currently exist to examine potential associations. Combined, this evidence from observational studies shows a statistically significant association between soy consumption and decreased PCa risk. Further studies are required to support soy consumption as a prophylactic dietary approach to reduce PCa carcinogenesis.

  17. Soy Isoflavones in Nutritionally Relevant Amounts Have Varied Nutrigenomic Effects on Adipose Tissue

    Directory of Open Access Journals (Sweden)

    Elena Giordano

    2015-01-01

    Full Text Available Soy consumption has been suggested to afford protection from cardiovascular disease (CVD. Indeed, accumulated albeit controversial evidence suggests that daily consumption of ≥25 g of soy protein with its associated phytochemicals intact can improve lipid profiles in hypercholesterolemic humans. However, the belief that soy foods and supplements positively impact human health has become increasingly controversial among the general public because of the reported estrogenic activities of soy isoflavones. In this study, we investigated the nutrigenomic actions of soy isoflavones (in nutritionally-relevant amounts with a specific focus on the adipose tissue, due to its pivotal role in cardiometabolism. Young C57BL/6 mice were maintained for eight weeks under two different diet regimes: (1 purified control diet; or (2 purified control diet supplemented with 0.45 g% soybean dry purified extract (a genistein/daidzein mix. Soy isoflavones increased plasma total cholesterol concentrations and decreased triglyceride ones. Circulating leptin levels was also increased by soy consumption. Differentially expressed genes in adipose tissue were classified according to their role(s in cellular or metabolic pathways. Our data show that soy isoflavones, administered in nutritionally-relevant amounts, have diverse nutrigenomic effects on adipose tissue. Taking into account the moderate average exposure to such molecules, their impact on cardiovascular health needs to be further investigated to resolve the issue of whether soy consumption does indeed increase or decrease cardiovascular risk.

  18. Rheological properties and sensory characteristics of set-type soy yogurt.

    Science.gov (United States)

    Donkor, Osaana N; Henriksson, A; Vasiljevic, T; Shah, N P

    2007-11-28

    The study examined chemical composition and rheological and sensory properties of probiotic soy yogurt during 28 day storage at 4 degrees C. Soymilk supplemented with 2% (w/v) inulin or 1% (w/v) each of raffinose and glucose was used as a base for soy yogurt manufacture. Viability of probiotic organisms and their metabolic activity measured as production of organic acids and aldehyde content responsible for beany flavor, as well as rheological and sensory properties of soy yogurt, were examined. Inulin or raffinose/glucose supplementation in soymilk increased the bacterial population by one log cycle and the amount of lactic acid. Probiotic bacteria metabolized more aldehyde than yogurt culture and substantially reduced the beaniness in soy yogurt as determined by sensory evaluation. The probiotic soy yogurts showed more viscous and pseudoplastic properties than the control soy yogurts, but the sensory evaluation results showed preference for the control soy yogurts which were slightly less viscous. Control soy yogurt provided better mouth feel than probiotic soy yogurts.

  19. Functionality of soymilk powder and its components in fresh soy bread.

    Science.gov (United States)

    Nilufer, D; Boyacioglu, D; Vodovotz, Y

    2008-05-01

    The physicochemical changes upon addition of soymilk powder (SMP) to soy bread were investigated. Two-pound loaves of soy bread were produced with components (soluble fiber [SF], insoluble fiber [ISF], soy protein) that mimic those levels contributed by SMP. Soy flour and soy flour/SMP soy breads served as controls. The following were determined for all breads produced: physical properties (loaf volume, crust, and crumb color); chemical compositions (SF and ISF contents, protein and ash contents); and physicochemical properties (water activity, total moisture content by thermogravimetric analysis [TGA], "freezable" water [FW], "unfreezable" water [UFW] content by DSC, stiffness at 25 degrees C by dynamic mechanical analysis [DMA], and firmness with Instron testing machine). SMP contained significant amounts of SF aside from the ISF fraction and mostly denatured soy protein. SMP addition to soy bread formulation significantly decreased loaf volume with respect to control soy bread, which can be attributed to the ISF and SPI contents of this ingredient. Other effects of SMP were found to be lighter and yellowish crumb color, darker crust color, and increase in firmness, as well as no change in moisture content, FW and UFW contents, water activity, and stiffness parameters.

  20. SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS

    Directory of Open Access Journals (Sweden)

    Flavia POP

    2017-12-01

    Full Text Available The research was conducted in order to evaluate the physico-chemical and quality characteristics of biscuits fortified with soy flour that could be used as a protein supplemented food. Wheat flour has been replaced at different levels with soy flour that were 30% (R4, 20% (R3, 10% (R2 and without soy flour, control (R1. The fat content of control was 16.36% and increased to 19.4% in the case of 30% soy flour formulation that could be due to the increase in the proportion of soy flour in the flour blend. The highest mineral content was obtained in R4 (1.98% and the lowest in R1 (0.552%, soy flour brought a significant contribution to mineral substances, and the ash content increased gradually with the increase in the percentage of soy flour. From the sensory evaluation, the biscuits with 10 and 20% soy flour addition presented similar characteristics, biscuits supplemented with up to 20% soy flour have shown superior nutritional characteristics as compared to wheat flour biscuits.

  1. Irradiation and storage effect on some characteristics of soy seeds

    Energy Technology Data Exchange (ETDEWEB)

    Ramirez Ascheri, Diego Palmiro; Devilla, Ivano Alessandro [Universidade Estadual de Goias (UEG/UnUCET), Anapolis, GO (Brazil). Unidade Universitaria de Ciencias Exatas e Tecnologicas; Ramirez Ascheri, Jose Luis [EMBRAPA Agroindustria de Alimentos (CTAA), Rio de Janeiro, RJ (Brazil)

    2008-07-01

    The irradiation has been applied frequently in seeds conservation to obtain reduction of losses caused by physiologic processes, besides reducing the microbial load. However, the irradiation process for X-rays is not a common practice in seeds; for that, it is necessary to study that process, in order to know irradiation effect on the soy seeds quality. The objective of this work was to verify the irradiation effect of X-rays and the storage period on the water, oil and protein contends of soy seeds (Glycine max L.) variety Emgopa 302. The experiment was represented by the combination of two factors: X-rays dosage with four irradiation levels [0, 50, 65 and 70 kV] and storage period in laboratory atmosphere with five levels (0, 15, 30, 45 and 60 days). The water content, oil and protein in seeds were assayed in the beginning and every 15 days of storage. The results showed the seeds quality stayed unaffected in irradiation function in the beginning of the experience, with alterations after 15 days, was verified a quality decreasing with the increasing of the X-rays dosage. The soy seeds irradiated had reduced quality in elapsing of the storage period. (author)

  2. Application of fermentation for isoflavone extraction from soy molasses

    Science.gov (United States)

    Duru, K. C.; Kovaleva, E. G.; Glukhareva, T. V.

    2017-09-01

    Extraction of isoflavones from soy products remains a major challenge for researchers. Different extraction techniques have been employed but the need to use a cheap green extraction technique remains the main focus. This study applied fermentation of soy molasses using Saccharomyces cerevisiae for extraction of isoflavones and compared this technique to the conventional extraction method. The aluminum chloride colorimetric method was used for the determination of total flavonoid content of extracts. The highest yield was observed from extraction using ethyl acetate after fermentation of soy molasses and the lowest one was given by the extract from conventional extraction method. The DPPH radical scavenging activities of the extracts were also compared. The extract obtained using ethyl acetate after fermentation showed the highest antioxidant activity (0.0269 meq), while extract from conventional extraction had the lowest antioxidant activity (0.0055 meq). The effect of time on daidzein yield was studied using HPLC standard addition method. Daidzein concentration was higher in extract obtained at t = 80 min (3.82 ± 0.11 mg of daidzein /g of extract) as compared to that obtained at t = 60 min (2.89 ± 0.10 mg of daidzein /g of extract).

  3. Irradiation and storage effect on some characteristics of soy seeds

    International Nuclear Information System (INIS)

    Ramirez Ascheri, Diego Palmiro; Devilla, Ivano Alessandro

    2008-01-01

    The irradiation has been applied frequently in seeds conservation to obtain reduction of losses caused by physiologic processes, besides reducing the microbial load. However, the irradiation process for X-rays is not a common practice in seeds; for that, it is necessary to study that process, in order to know irradiation effect on the soy seeds quality. The objective of this work was to verify the irradiation effect of X-rays and the storage period on the water, oil and protein contends of soy seeds (Glycine max L.) variety Emgopa 302. The experiment was represented by the combination of two factors: X-rays dosage with four irradiation levels [0, 50, 65 and 70 kV] and storage period in laboratory atmosphere with five levels (0, 15, 30, 45 and 60 days). The water content, oil and protein in seeds were assayed in the beginning and every 15 days of storage. The results showed the seeds quality stayed unaffected in irradiation function in the beginning of the experience, with alterations after 15 days, was verified a quality decreasing with the increasing of the X-rays dosage. The soy seeds irradiated had reduced quality in elapsing of the storage period. (author)

  4. Induction of mutants with higher protein content in soy bean

    International Nuclear Information System (INIS)

    Hiraiwa, S.; Tanaka, S.; Nakamura, S.

    1976-01-01

    Two experiments were carried out to examine the effects of ionizing radiation on protein content of soy beans and to estimate the potential value of ionizing radiation in soy bean breeding. In the first experiment seeds of three cultivars were acutely irradiated by gamma ray doses of 8 krad and 16 krad. Seeds of M 3 plants were analysed for protein content by the Biuret method. Selection within each variety was made to isolate plants having about 2% higher protein content than the control populations. In the second experiment growing plants of a soy bean cultivar were irradiated with 2.9 krad and 6.1 krad, from germination to maturation, in a 60 Co gamma field. Seeds on individual lines in M 5 , M 6 and M 7 plants were determined for their protein contents by the Kjeldahl method and the upper 10% of the treated lines were selected for progeny testing. From the results of the analysis of variance for each trait, significant differences were observed between the control variety and selected lines for all the traits. Six out of 19 lines showed significant increases in both 100 seed weight and protein content, and four lines promising. The mean protein content of selected lines increased 0.68% compared with the control variety. Genetic gain expected from selection for high protein content was therefore considered at about 1%; however, the likelihood of a large increase in protein content would greatly increase if large populations derived from irradiated seeds were observed

  5. Too Korean to be White and Too White to Be Korean: Ethnic Identity Development among Transracial Korean American Adoptees

    Science.gov (United States)

    Hoffman, Joy; Pena, Edlyn Vallejo

    2013-01-01

    The purpose of this grounded theory study was to explore how lived experiences affect ethnic identity development of transracial Korean American adoptees raised by White parents with the intent of informing higher education practice. Participants included 12 recently college-graduated transracial Korean American adoptees who were raised in the…

  6. Lipoprotein(a) and dietary proteins: casein lowers lipoprotein(a) concentrations as compared with soy protein1-3

    DEFF Research Database (Denmark)

    Nilausen, Karin Johanne; Meinertz, H.

    1999-01-01

    Lipoprotein(a), plasma lipoproteins, dietary proteins, soy protein, casein, liquid-formula, coronary artery disease, men, Denmark......Lipoprotein(a), plasma lipoproteins, dietary proteins, soy protein, casein, liquid-formula, coronary artery disease, men, Denmark...

  7. Effect of Soy and Soy Isoflavones on Obesity-Related Anthropometric Measures: A Systematic Review and Meta-analysis of Randomized Controlled Clinical Trials.

    Science.gov (United States)

    Akhlaghi, Masoumeh; Zare, Morteza; Nouripour, Fatemeh

    2017-09-01

    Soy may be a suitable food for anti-obesity efforts because of its high protein and isoflavone content. We conducted this meta-analysis to evaluate potential effects of soy and soy isoflavones on weight, waist circumference, and fat mass. PubMed, MEDLINE, Scopus, EMBASE, and Cochrane databases were searched. Twenty-four trials with soy and 17 trials with isoflavones passed the eligibility stage. According to the results, soy showed no overall statistically significant effect on weight, waist circumference, or fat mass, but a significant increasing effect on weight was observed in some circumstances: for instance, in obese subjects [mean difference (MD): 0.80 kg; 95% CI: 0.15, 1.45 kg; P = 0.02], with ingestions of ≥40 g soy protein/d (MD: 0.94 kg; 95% CI: 0.11, 1.77 kg; P = 0.03), with short-term applications (1-3 mo) (MD: 0.45 kg; 95% CI: 0.05, 0.86 kg; P = 0.03), and when soy was compared with meat (MD: 0.36 kg; 95% CI: 0.09, 0.64 kg; P = 0.03) and whey protein (MD: 1.53 kg; 95% CI: 0.10, 2.96 kg; P = 0.04). In contrast to the effects of soy on weight, soy significantly decreased waist circumference in older ages (MD: -0.36 cm; 95% CI: -0.71, -0.01 cm; P = 0.04), in women (MD: -0.32 cm; 95% CI: -0.57, -0.08 cm; P = 0.01), and at doses of soy protein/d (MD: -0.31 cm; 95% CI: -0.57, -0.05 cm; P = 0.02). Isoflavone studies, conducted only in women, showed that isoflavones may reduce body mass index (BMI; in kg/m 2 ) (MD: -0.26; 95% CI: -0.55, 0.04; P = 0.085), especially in dosages soy is the major source of isoflavones, soy and isoflavones may have different impacts on weight status. © 2017 American Society for Nutrition.

  8. Rock Music and Korean Adolescent's Antisocial Behavior.

    Science.gov (United States)

    Kim, Inkyung; Kwak, Keumjoo; Chang, Geunyoung; Yang, Jinyoung

    The relationship between rock music preference and antisocial behavior among Korean adolescents was examined. The Korean versions of the Sensation Seeking Scale and the Antisocial Behavior Checklist were used to measure sensation seeking motivation and delinquency. Adolescents (N=1,079) were categorized as "rock/metal,""dance,"…

  9. College Psychotherapy at a Korean University

    Science.gov (United States)

    Chae, Soo Eun; Choi, Mi Hwa

    2016-01-01

    In the online interview presented in this article, two Korean counselors offer comments to questions regarding issues faced at a Korean University. They reflected on their roles and some of the many topics faced that included: (1) student misunderstanding about counseling needs, and how counseling questionnaires and the counselor helps them; (2)…

  10. Soy Formula and Epigenetic Modifications: Analysis of Vaginal Epithelial Cells from Infant Girls in the IFED Study

    OpenAIRE

    Harlid, Sophia; Adgent, Margaret; Jefferson, Wendy N.; Panduri, Vijayalakshmi; Umbach, David M.; Xu, Zongli; Stallings, Virginia A.; Williams, Carmen J.; Rogan, Walter J.; Taylor, Jack A.

    2016-01-01

    Background: Early-life exposure to estrogenic compounds affects the development of the reproductive system in rodent models and humans. Soy products, which contain phytoestrogens such as genistein, are one source of exposure in infants fed soy formula, and they result in high serum concentrations. Objectives: Our goal was to determine whether soy exposure is associated with differential DNA methylation in vaginal cells from soy-fed infant girls. Methods: Using the Illumina HumanMethylation450...

  11. Soy versus whey protein bars: Effects on exercise training impact on lean body mass and antioxidant status

    OpenAIRE

    Brown, Erin C; DiSilvestro, Robert A; Babaknia, Ari; Devor, Steven T

    2004-01-01

    Abstract Background Although soy protein may have many health benefits derived from its associated antioxidants, many male exercisers avoid soy protein. This is due partly to a popular, but untested notion that in males, soy is inferior to whey in promoting muscle weight gain. This study provided a direct comparison between a soy product and a whey product. Methods Lean body mass gain was examined in males from a university weight training class given daily servings of micronutrient-fortified...

  12. In vitro probiotic evaluation of phytase producing Lactobacillus species isolated from Uttapam batter and their application in soy milk fermentation.

    Science.gov (United States)

    Saraniya, Appukuttan; Jeevaratnam, Kadirvelu

    2015-09-01

    Probiotic lactic acid bacteria are health promoters and have been traditionally consumed without the knowledge that they have beneficial properties. These bacteria mainly involve in secreting antimicrobials, enhance immune-modulatory effects, and preserve the intestinal epithelial barrier by competitively inhibiting the pathogenic organisms. The aim of this study was to investigate the in vitro probiotic properties of Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus plantarum ssp. argentoratensis, and Lactobacillus plantarum ssp. plantarum isolated from fermented Uttapam batter. The isolates produced bacteriocins that were effective against several pathogens. All the isolates exhibited tolerance to bile, gastric, and intestinal conditions. Beneficial properties like cholesterol assimilation and production of enzymes such as β-galactosidase, phytase and bile hydrolase varied among the isolates. Four isolates from each sub-species effectively adhered to Caco-2 cells and prevented pathogen adhesion. Using these strains, the soy milk was fermented, which exhibited higher antioxidant activity, 2,2-diphenylpicrylhydrazyl (DPPH) scavenging activity and decreased phytate content when compared to unfermented soy milk. Thus, these probiotic isolates can be successfully used for formulation of functional foods that thereby help to improvise human health.

  13. Bullying Involvement of Korean Children in Germany and in Korea

    Science.gov (United States)

    Bae, Hwa-ok

    2016-01-01

    This study compared bullying involvement of Korean or Korean-German children living in Germany with children in Korea, and examined children's perceptions of school environment associated with bullying involvement of the children. This study included 105 Korean or Korean-German children living in the Bayern State of Germany as the study sample and…

  14. Health Information in Korean (한국어)

    Science.gov (United States)

    ... Korean) PDF Centers for Disease Control and Prevention Benefits of Exercise Starting an Exercise Program - 한국어 (Korean) ... 한국어 (Korean) PDF American Cancer Society Blood Sugar Fasting Blood Sugar Test - 한국어 (Korean) Bilingual PDF Health ...

  15. Reliability and validity of the Korean standard pattern identification for stroke (K-SPI-Stroke questionnaire

    Directory of Open Access Journals (Sweden)

    Kang Byoung-Kab

    2012-04-01

    Full Text Available Abstract Background The present study was conducted to examine the reliability and validity of the ‘Korean Standard Pattern Identification for Stroke (K-SPI-Stroke’, which was developed and evaluated within the context of traditional Korean medicine (TKM. Methods Between September 2006 and December 2010, 2,905 patients from 11 Korean medical hospitals were asked to complete the K-SPI-Stroke questionnaire as a part of project ' Fundamental study for the standardization and objectification of pattern identification in traditional Korean medicine for stroke (SOPI-Stroke. Each patient was independently diagnosed by two TKM physicians from the same site according to one of four patterns, as suggested by the Korea Institute of Oriental Medicine: 1 a Qi deficiency pattern, 2 a Dampness-phlegm pattern, 3 a Yin deficiency pattern, or 4 a Fire-heat pattern. We estimated the internal consistency using Cronbach’s α coefficient, the discriminant validity using the means score of patterns, and the predictive validity using the classification accuracy of the K-SPI-Stroke questionnaire. Results The K-SPI-Stroke questionnaire had satisfactory internal consistency (α = 0.700 and validity, with significant differences in the mean of scores among the four patterns. The overall classification accuracy of this questionnaire was 65.2 %. Conclusion These results suggest that the K-SPI-Stroke questionnaire is a reliable and valid instrument for estimating the severity of the four patterns.

  16. SoyBase and the legume information system: accessing information about the soybean and other legume genomes

    Science.gov (United States)

    This review describes two websites relevant for soybean research: SoyBase, and the Legume Information System (LIS). SoyBase and LIS have different objectives and areas of emphasis. SoyBase holds a wide range of specialized data in support of soybean breeding and research activities, with the primary...

  17. Mechanical properties of heterophase polymer blends of cryogenically fractured soy flour composite filler and poly(styrene-butadiene)

    Science.gov (United States)

    Reinforcement effect of cryogenically fractured soy Flour composite filler in soft polymer was investigated in this study. Polymer composites were prepared by melt-mixing polymer and soy flour composite fillers in an internal mixer. Soy flour composite fillers were prepared by blending aqueous dis...

  18. Effect of strain rate on mechanical properties of melt-processed soy flour composite filler and styrene-butadiene blends

    Science.gov (United States)

    Polymer composites were prepared by melt-mixing polymer and soy flour composite fillers in an internal mixer. Soy flour composite fillers were prepared by blending aqueous dispersion of soy flour with styrene-butadiene rubber latex, dried, and cryogenically ground into powders. Upon crosslinking, th...

  19. Determination of trace elements in soy milk using ICP atomic emission spectrometry

    International Nuclear Information System (INIS)

    Tanaka, Satoko; Chayama, Kenji

    2009-01-01

    The present study investigated the optimal method for the multi-element quantification of 9 elements in soy milk: calcium, copper, iron, potassium, magnesium, manganese, sodium, phosphorus, and zinc. Results obtained using ICP atomic emission spectrometry were compared with those obtained by atomic absorption spectrometry, which is the standard method. The same sample was measured using both ICP atomic emission spectrometry and atomic absorption spectrometry. The percentage of minerals recovered by ICP atomic emission spectrometry ranged from 99.3% to 102%, which was equivalent to that by atomic absorption spectrometry. Therefore, a good result with standard deviation was obtained. The mineral contents of 16 samples of commercially-available soy milk products were measured. The Cu content was significantly proportional to the amount of soybean solids (P < 0.001). Moreover, although relation-ships did not attain statistical significance, the consents of Fe, Zn, K, Mg and P were proportional to the amount of soybean solids, and were highest in soy milk, followed by prepared soy milk and so milk beverage. The Ca content of modified soy milk was significantly higher than that of soy milk and soy milk-based beverages (P < 0.001). Furthermore, the Na content in soy milk was significantly lower. (author)

  20. Comparison of the aggregation behavior of soy and bovine whey protein hydrolysates

    NARCIS (Netherlands)

    Kuipers, B.J.H.; Alting, A.C.; Gruppen, H.

    2007-01-01

    Abstract Soy-derived proteins (soy protein isolate, glycinin, and ß-conglycinin) and bovine whey-derived proteins (whey protein isolate, ¿-lactalbumin, ß-lactoglobulin) were hydrolyzed using subtilisin Carlsberg, chymotrypsin, trypsin, bromelain, and papain. The (in)solubility of the hydrolysates

  1. Effect of dietary soy isoflavones on bone loss in ovariectomized rats ...

    African Journals Online (AJOL)

    Purpose: To determine the effect of dietary soy isoflavone supplementation on bone loss in ovariectomized (OVX) rats. Methods: Forty-eight rats were assigned randomly to groups of OVX rats receiving soy isoflavones (20, 30, or 40 mg/kg of body weight daily), untreated OVX rats, or untreated intact rats. After 8 weeks, bone ...

  2. Effect Of Soy On The Physico-Chemical Properties Of Pupuru Flour ...

    African Journals Online (AJOL)

    Cassava mash was fortified with defatted soybean cake during pupuru production to produce soy-fortified “pupuru” flours at different percentage combination. “Pupuru” made from 100% cassava and four blends of soy fortified pupuru flours were produced in ratios 10:90, 15:85, 20:80 and 25:75 soybeans to cassava levels.

  3. HIV-positive and HIV-negative consumers accept an instant soy ...

    African Journals Online (AJOL)

    The objective of this study was to assess consumer acceptability, preference and consumption intent of an instant soy maize porridge, compared to an instant plain maize porridge, in order to determine the successful inclusion of the soy maize porridge as a food supplement for HIV subjects in a subsequent nutrition ...

  4. Immobilized soy-sauce yeasts : development and characterization of a new polyethylene-oxide support

    NARCIS (Netherlands)

    Sluis, van der C.; Mulder, A.N.T.; Grolle, K.C.F.; Engbers, G.H.M.; Schure, ter E.G.; Tramper, J.; Wijffels, R.H.

    2000-01-01

    Entrapment of cells in alginate gel is a widely used mild immobilization procedure. However, alginate gel is not very suitable for use in long-term continuous soy-sauce processes because alginate is sensitive to abrasion and chemically unstable towards the high salt content of soy-sauce medium.

  5. Soy adhesives that can form durable bonds for plywood, laminated wood flooring, and particleboard

    Science.gov (United States)

    Charles R. Frihart; Michael J. Birkeland; Anthony J. Allen; James M. Wescott

    2010-01-01

    Synthetic adhesives, including urea-formaldehyde (UF) and phenol-formaldehyde (PF), have generally replaced biobased adhesives over the past 70 years because of their durability, low cost, and ease of use. However, in the past few years, concern about formaldehyde emissions, cost, and interest in biobased materials have renewed interest in soy adhesives. The use of soy...

  6. Health Effects of Soy-Biodiesel Emissions: Mutagenicity-Emission Factors

    Science.gov (United States)

    Soy biodiesel is the predominant biodiesel fuel used in the U.S., but only a few, frequently conflicting studies have examined the potential health effects of its emissions.OBJECTIVE: We combusted petroleum diesel (B0) and fuels composed of increasing percentages of soy methyl e...

  7. Soy protein containing isoflavones and mammographic density in a randomized controlled trial in postmenopausal women

    NARCIS (Netherlands)

    Verheus, Martijn; van Gils, Carla H.; Kreijkamp-Kaspers, Sanne; Kok, Linda; Peeters, Petra H. M.; Grobbee, Diederick E.; van der Schouw, Yvonne T.

    2008-01-01

    Background: The relatively high dietary intake of soy in Asian countries has been hypothesized to, at least partly, explain the lower breast cancer incidence patterns in these countries compared with the Western world. The aim of the present study was to determine the effect of daily soy

  8. Consumer acceptance of salt-reduced 'soy sauce' bread over repeated in home consumption

    NARCIS (Netherlands)

    Kremer, S.; Shimojo, R.; Holthuysen, N.T.E.; Koester, E.P.; Mojet, J.

    2013-01-01

    The stability of liking for salt reduced/re-formulated bread was tested in a home use test for three weeks. Salt was partially replaced by naturally brewed soy sauce. 56 Consumers were provided with regular bread (variant A) and another 59 were provided with salt-reduced soy sauce bread (variant B).

  9. Effect of pulsed electric field on the rheological and colour properties of soy milk.

    Science.gov (United States)

    Xiang, Bob Y; Simpson, Marian V; Ngadi, Michael O; Simpson, Benjamin K

    2011-12-01

    The effects of pulsed electric field (PEF) treatments on rheological and colour properties of soy milk were evaluated. Flow behaviour, viscosity and rheological parameters of PEF-treated soy milk were monitored using a controlled stress rheometer. For PEF treatments, electric field intensity of 18, 20 and 22 kV cm(-1) and number of pulses of 25, 50, 75 and 100 were used. For the measurements of rheological properties of soy milk shear rates between 0 and 200 s(-1) was used. The rheological behaviour of control and the PEF-treated soy milk were described using a power law model. The PEF treatments affected the rheological properties of soy milk. Apparent viscosity of soy milk increased from 6.62 to 7.46 (10(-3) Pa s) with increase in electric field intensity from 18 to 22 kV cm(-1) and increase in the number of pulses from 0 to 100. The consistency index (K) of soy milk also changed with PEF treatments. Lightness (L*), red/greenness (a*) and yellowness/blueness (b*) of soy milk were affected by PEF treatments.

  10. Chromatographic analysis of the reaction of soy flour with formaldehyde and phenol for wood adhesives

    Science.gov (United States)

    Linda F. Lorenz; Charles R. Frihart; James M. Wescott

    2007-01-01

    The desire to make more biobased and lower-cost bonded wood products has led to an interest in replacing some phenol and formaldehyde in wood adhesives with soybean flour. Improved knowledge of the soy protein properties is needed to relate resin chemistry to resin performance before and after wood bonding. To expose the soy protein’s functional groups, it...

  11. EB curable coating based on soy-oil fatty acid modified acrylate

    International Nuclear Information System (INIS)

    Yi min; Li Jun; Zhang Jianbo; Wang Weijing

    1998-01-01

    Soy-oil fatty acid was used to synthesize the soy-oil fatty acid modified acrylic coating by esterification reaction. After coating and EB curing, the results showed that the properties of the film were excellent, and it was suitable for the coating of wood furniture cured by EB

  12. Evaluation of the physicochemical stability of liquid soy lecithin after decontamination by gamma irradiation

    International Nuclear Information System (INIS)

    Adeil Pietranera, Maria S.; Narvaiz, Patricia

    1999-01-01

    Commercial samples of liquid soy lecithin were irradiated with different gamma doses up to 5 kGy. Several physicochemical properties were determined every 2 months for a period of 8 months after the irradiation and were compared to those of blank samples. No significant differences were found between the physicochemical properties of irradiated and non-irradiated soy lecithin samples. (author)

  13. Measurement of soy contents in ground beef using near-infrared spectroscopy

    Science.gov (United States)

    Models for determining contents of soy products in ground beef were developed using near-infrared (NIR) spectroscopy. Samples were prepared by mixing four kinds of soybean protein products (Arconet, toasted soy grits, Profam and textured vegetable protein (TVP)) with ground beef (content from 0%–100...

  14. Emulsifying triglycerides with dairy phospholipids instead of soy lecithin modulates gut lipase activity

    DEFF Research Database (Denmark)

    Mathiassen, Jakob Hovalt; Nejrup, Rikke Guldhammer; Frøkiær, Hanne

    2015-01-01

    hydrolytic rate of gastric lipase and pancreatic lipase, on their own or pancreatic lipase after gastric lipase on TAG droplets of similar size emulsified in either soy lecithin (SL) or in bovine milk phospholipids (MPL), more similar to human milk globule membrane lipids than soy lecithin. Gastric lipase...

  15. Soy matrix drug delivery systems obtained by melt-processing techniques

    NARCIS (Netherlands)

    Vaz, C.M.; Doeveren, van P.F.N.M.; Reis, R.L.; Cunha, A.M.

    2003-01-01

    The aim of this study was to develop new soy protein drug delivery matrix systems by melt-processing techniques, namely, extrusion and injection moulding. The soy matrix systems with an encapsulated drug (theophylline, TH) were previously compounded by extrusion performed at two different pH values,

  16. Use of Soy Flour-Tannin Adhesive for Particleboard (Dry Condition

    Directory of Open Access Journals (Sweden)

    Saman Ghahri

    2017-05-01

    Full Text Available In this research soy flour- tannin adhesives were used in particleboard preparation, successfully. Tow type of different tannins Mimosa (as condensed tannin and Chestnut (as hydrolysable tannins were used for soy resin modification. For this purpose, mimosa and chestnut tannin were added to soy adhesive with 5, 10 and 15 percent based on dry weight of soy flour. 9 percent Glyoxal was used based on dry weight of tannin for accelerate tannin reaction’s with soyflour components. Prepared soy-tannin adhesives were used in particle board manufacturing with 350×300×14 mm3 dimansion and 0.7 g/cm3 nominal density. Results of viscosity measurment showed that addition of each of tannins decreased visocosity of soy adhesive. In this study, result of thermo-mechanical analyze indicated that chestnut cloud improve adhesion behavior of soy adhesive better than mimosa. Also, Using of tannins in soy adhesive composition increase internal bonding and bending properties in manufactured particleboards.

  17. Nutrient composition and acceptability of Soy-Pupuru flour and dough.

    African Journals Online (AJOL)

    , ball - moulded fermented cassava dough) and soy – pupuru (with proportions 10:90, 15:85, 20:80, 25:75) flours were studied. From the results, the protein value increased as the level of soy-flour inclusion increased. In the same way, the ...

  18. The effect of soy isoflavones on the development of intestinal neoplasia in Apc(Min) mouse

    DEFF Research Database (Denmark)

    Sørensen, Ilona Kryspin; Kristiansen, Eva; Mortensen, Alicja

    1998-01-01

    Data from epidemiological studies suggest that isoflavones in soy may have a protective effect on the development of colon cancer in humans. Therefore, we have investigated whether soy isoflavones will inhibit intestinal tumour development in Apc(Min) mice. The mice were fed a Western-type high r...

  19. Reinforcement effect of soy protein nanoparticles in amine-modified natural rubber latex

    Science.gov (United States)

    Mechanical properties of natural rubber reinforced with soy protein nanoparticles are useful for various rubber applications. However, the properties is further improved by improving interactions between soy protein and rubber. A novel method is used to modify particle surface of natural rubber late...

  20. Thermal properties of polyfurfuryl alcohol absorbed/adsorbed on arylated soy protein films

    CSIR Research Space (South Africa)

    Kumar, R

    2012-02-01

    Full Text Available In this study, polyfurfuryl alcohol was absorbed/adsorbed on soy protein isolate films by immersing the SPI films in acid-catalysed furfuryl alcohol solution for 60 h followed by complete curing at 145–150 -C for 2 h. PFA absorbed/adsorbed soy...

  1. Comparing Judgements of Social, Behavioural, Emotional and School Adjustment Functioning for Korean, Korean American and Caucasian American Children

    Science.gov (United States)

    Jung, Woo Sik; Stinnett, Terry A.

    2005-01-01

    Social, emotional, behavioural and school adjustment functioning among Korean, Korean American and Caucasian American children was examined with the Behavior Assessment System for Children (BASC) Self-Report of Personality (SRP) and the Parent Rating Scale (PRS). One hundred and twenty Korean, Korean-American and Caucasian-American children, ages…

  2. Beyond the Cholesterol-Lowering Effect of Soy Protein: A Review of the Effects of Dietary Soy and Its Constituents on Risk Factors for Cardiovascular Disease

    Directory of Open Access Journals (Sweden)

    D. Dan Ramdath

    2017-03-01

    Full Text Available The hypocholesterolemic effect of soy is well-documented and this has led to the regulatory approval of a health claim relating soy protein to a reduced risk of cardiovascular disease (CVD. However, soybeans contain additional components, such as isoflavones, lecithins, saponins and fiber that may improve cardiovascular health through independent mechanisms. This review summarizes the evidence on the cardiovascular benefits of non-protein soy components in relation to known CVD risk factors such as hypertension, hyperglycemia, inflammation, and obesity beyond cholesterol lowering. Overall, the available evidence suggests non-protein soy constituents improve markers of cardiovascular health; however, additional carefully designed studies are required to independently elucidate these effects. Further, work is also needed to clarify the role of isoflavone-metabolizing phenotype and gut microbiota composition on biological effect.

  3. Beyond the Cholesterol-Lowering Effect of Soy Protein: A Review of the Effects of Dietary Soy and Its Constituents on Risk Factors for Cardiovascular Disease.

    Science.gov (United States)

    Ramdath, D Dan; Padhi, Emily M T; Sarfaraz, Sidra; Renwick, Simone; Duncan, Alison M

    2017-03-24

    The hypocholesterolemic effect of soy is well-documented and this has led to the regulatory approval of a health claim relating soy protein to a reduced risk of cardiovascular disease (CVD). However, soybeans contain additional components, such as isoflavones, lecithins, saponins and fiber that may improve cardiovascular health through independent mechanisms. This review summarizes the evidence on the cardiovascular benefits of non-protein soy components in relation to known CVD risk factors such as hypertension, hyperglycemia, inflammation, and obesity beyond cholesterol lowering. Overall, the available evidence suggests non-protein soy constituents improve markers of cardiovascular health; however, additional carefully designed studies are required to independently elucidate these effects. Further, work is also needed to clarify the role of isoflavone-metabolizing phenotype and gut microbiota composition on biological effect.

  4. Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans

    Science.gov (United States)

    Jiang, Susu; Cai, Weixi; Xu, Baojun

    2013-01-01

    The objectives of this study were to develop soy milk with improved food quality and to enhance the functional attributes by incorporating short-time germination into the processing. Changes in trypsin inhibitor activity (TIA), phytic acid content and total phenolic content (TPC) in soy milk produced from soybeans germinated within 72 h were investigated to determine the optimum germination condition. Results from the present research showed significant (p milk, while both the TIA and phytic acid content were decreased significantly (p soy milk made from 28 h-germinated soybeans presented enhanced nutritional value and comparable physicochemical properties to conventional soy milk. The current approach provides a feasible and convenient way for soy-based product innovation in both household and industrial settings. PMID:28239109

  5. A hypothesis regarding the molecular mechanism underlying dietary soy-induced effects on seizure propensity.

    Directory of Open Access Journals (Sweden)

    Cara Jean Westmark

    2014-09-01

    Full Text Available Numerous neurological disorders including fragile X syndrome, Down syndrome, autism and Alzheimer’s disease are comorbid with epilepsy. We have observed elevated seizure propensity in mouse models of these disorders dependent on diet. Specifically, soy-based diets exacerbate audiogenic-induced seizures in juvenile mice. We have also found potential associations between the consumption of soy-based infant formula and seizure incidence, epilepsy comorbidity and autism diagnostic scores in autistic children by retrospective analyses of medical record data. In total, these data suggest that consumption of high levels of soy protein during postnatal development may affect neuronal excitability. Herein, we present our theory regarding the molecular mechanism underlying soy-induced effects on seizure propensity. We hypothesize that soy phytoestrogens interfere with metabotropic glutamate receptor signaling through an estrogen receptor-dependent mechanism, which results in elevated production of key synaptic proteins and decreased seizure threshold.

  6. Asian Values and Democratic Citizenship: Exploring Attitudes among South Korean Eighth Graders Using Data from the ICCS Asian Regional Module

    Science.gov (United States)

    Knowles, Ryan Thomas

    2015-01-01

    Utilizing data from the 2009 IEA International Civic and Citizenship Study Asian Regional Module, this secondary analysis explores the relationship between traditional Asian values and democratic citizenship. Findings identify two dimensions of Asian values: Asian civic values and obedience to authority. Among South Korean students, Asian civic…

  7. Examining the Oral Language Competency of Children from Korean Immigrant Families in English-Only and Dual Language Immersion Schools

    Science.gov (United States)

    Choi, Jane Younga; Lee, Jin Sook; Oh, Janet S.

    2018-01-01

    In this study, we examined the bilingual language development among Korean American first-graders in two southern California cities and explored the opportunities for language use available to them in various spaces: at school (one dual language immersion school and one traditional English-only public school), at home, and in the community. Data…

  8. Co-Administration of Soy Isoflavones and Vitamin D in Management of Irritable Bowel Disease.

    Science.gov (United States)

    Jalili, Mahsa; Hekmatdoost, Azita; Vahedi, Homayoon; Poustchi, Hossein; Khademi, Behnam; Saadi, Mohsen; Zemestani, Maryam; Janani, Leila

    2016-01-01

    The substantial characteristics of Irritable Bowel Syndrome (IBS) are associated with estrogens in women. Both soy isoflavones and vitamin D can modulate estrogen receptors in the colonic smooth muscles. The aim of this study was to investigate the effects of soy isoflavones, vitamin D and their probable interactions in women with IBS. In a factorial blinded randomized clinical trial, 100 women with IBS (age:18-75yr, were randomly assigned in 4 arms to receive either placebo of vitamin D and placebo of soy isoflavones (P+P), or placebo of vitamin D and soy isoflavones (P+S), or vitamin D and placebo of soy isoflavones (D+P), or vitamin D and soy isoflavones (D+S) for 6 weeks. Dosage of soy isoflavone was 2 capsules of 20 mg soy isoflavones per day, and dosage of vitamin D was one pearl of 50'000 IU biweekly. The clinical outcomes were IBS symptoms severity scores (IBS-SSS), disease- specific quality of life (IBS-QOL) and total score (IBS-TS) that evaluated at weeks 0, 6, and 10, and compared to each other. IBS-TS improved significantly in both S+P and D+P groups (p- value = 0.004, 0.015). The interaction effect of soy isoflavones and vitamin D on IBS-TS was significant (psoy isoflavones with vitamin D and the main effect of vitamin D on IBS-SSS were not statistically significant, whereas IBS-SSS decreased significantly in S+P and D+P groups (p-value = 0.001, 0.047 respectively). Our results indicate that co-administration of soy isoflavones with vitamin D did not improve the IBS- SSS and IBS- QOL; however, it improved the IBS-TS. Clinical Trials.gov NCT02026518.

  9. Chemical and Physical Characteristics of Soy Proteins for New Industrial Applications

    Science.gov (United States)

    Arboleda Fernandez, Julio Cesar

    Despite of being environmentally friendly, biocompatible, rich in chemical functionality and abundant as residual materials, soy proteins (SPs) are used for low added value applications. In this work, SPs were studied and used as potentially useful biomacromolecules for different industrial applications with high added value. Initially the effect of acid hydrolysis of soy proteins as a potential route for subsequent surface modification was studied, finding that SP hydrolysates tend to form less aggregates and to adsorb at faster rates compared with unmodified SP; nevertheless, it was also found that the amount of protein adsorbed and water contact angle of the treated surface does not change significantly. Secondly, the gel forming properties of SPs were used to produce aerogels with densities in the order of 0.1 g/cm3. To improve their mechanical properties, the reinforcement of these materials with cellulose nanofibers was studied, obtaining composite aerogels with SP loadings as high as ca. 70% that display a compression modulus of 4.4 MPa, very close to the value obtained from the pure nanofibers aerogels. The composite materials gain moisture (up to 5%) in equilibrium with 50% RH air. Futhermore, their physical integrity is unchanged upon immersion in polar and non-polar solvents, exhibiting sorption rates dependent on the aerogel composition, morphology and swelling abilities. Finally, different soy protein based products and derivatives were used to enhance the dry strength properties of wood fibers in paper production. Experiments using soy flour, soy protein isolate, soy protein isolate hydrolysates, cationized soy flour, and soy flour combined with cationic starch and chitosan were done, obtaining satisfactory results when soy protein flour was utilized in combination with conventional treatments involving cationic polymers. The current results confirm the opportunity to valorize residual soy products that are underutilized today as alternatives to oil

  10. Mashed potatoes enriched with soy protein isolate and inulin: chemical, rheological and structural basis.

    Science.gov (United States)

    Alvarez, M D; Olivares, M D; Blanch, M; Canet, W

    2013-10-01

    Soy protein isolate is typical vegetable protein with health-enhancing activities. Inulin, a prebiotic no digestible carbohydrate, has functional properties. A mashed potato serving of 200 g with added soy protein isolate and/or inulin concentrations of 15-60 g/kg provides from 3 to 12 g of soy protein isolate and/or inulin, respectively. Currently, no information is available about the possible texture-modifying effect of this non-ionizable polar carbohydrate in different soy-based food systems. In this study, the effect of the addition of soy protein isolate and inulin blends at different soy protein isolate: inulin ratios on the degree of inulin polymerization and the rheological and structural properties of fresh mashed and frozen/thawed mashed potatoes were evaluated. The inulin chemical structure remained intact throughout the various treatments, and soy protein isolate did not affect inulin composition being a protein compatible with this fructan. Small-strain rheology showed that both ingredients behaved like soft fillers. In the frozen/thawed mashed potatoes samples, addition of 30 : 30 and 15 : 60 blend ratios significantly increased elasticity (G' value) compared with 0 : 0 control, consequently reducing the freeze/thaw stability conferred by the cryoprotectants. Inulin crystallites caused a significant strengthening effect on soy protein isolate gel. Micrographs revealed that soy protein isolate supports the inulin structure by building up a second fine-stranded network. Thereby, possibility of using soy protein isolate and inulin in combination with mashed potatoes to provide a highly nutritious and healthy product is promising.

  11. Serum IGF-1 Concentrations Change With Soy and Seaweed Supplements in Healthy Postmenopausal American Women

    Science.gov (United States)

    Teas, Jane; Irhimeh, Mohammad R.; Druker, Susan; Hurley, Thomas G.; Hébert, James R.; Savarese, Todd M.; Kurzer, Mindy S.

    2011-01-01

    Insulin-like growth factor 1 (IGF-1) is an anabolic hormone important for growth and development. However, high-circulating serum concentrations in adults are associated with increased risk of postmenopausal breast cancer. Nutritional status and specific foods influence serum IGF-1 concentrations. Breast cancer incidence is typically low in Asian countries where soy is commonly consumed. Paradoxically, soy supplement trials in American women have reported significant increases in IGF-1. Seaweed also is consumed regularly in Asian countries where breast cancer risk is low. We investigated the possibility that seaweed could modify soy-associated increases in IGF-1 in American women. Thirty healthy postmenopausal women (mean age 58 yr) participated in this 14-wk double-blinded, randomized, placebo-controlled crossover clinical trial. Participants consumed 5 g/day placebo or seaweed (Alaria esculenta) in capsules for 7 wk. During the 7th wk, a high-soy protein isolate powder was added (2 mg/kg body weight aglycone equivalent isoflavones). Overnight fasting blood samples were collected after each intervention period. Soy significantly increased serum IGF-1 concentrations compared to the placebo (21.2 nmol/L for soy vs. 16.9 nmol/L for placebo; P = 0.0001). The combination of seaweed and soy significantly reduced this increase by about 40% (21.2 nmol/L for soy alone vs. 19.4 nmol/L; P = 0.01). Concurrent seaweed and soy consumption may be important in modifying the effect of soy on IGF-1 serum concentrations. PMID:21711174

  12. Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce.

    Science.gov (United States)

    Li, Huipin; Lin, Lianzhu; Feng, Yunzi; Zhao, Mouming; Li, Xiuting; Zhu, Qiyuan; Xiao, Zuobing

    2018-02-01

    The adsorption and desorption characteristics of seven macroporous resins on the antioxidants in soy sauce were investigated. SP-207 and SP-825 resins possessing good adsorption and desorption capacities were studied further. The pseudo-second-order kinetics and Langmuir isotherm models were demonstrated to be appropriate to describe the whole exothermic and physical adsorption processes of antioxidants onto resins. The 60% ethanol eluted fraction from soy sauce purified by SP-825 resin column possessed the strongest antioxidant activity. The antioxidant activities and contents of typical soy isoflavones, furanones, pyranones, and phenolic acids in soy sauce were determined. These compounds contributed to 50.02% of the total antioxidant activity of the SP-60% fraction. The key small molecule antioxidant compounds in soy sauce were identified as 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol by the antioxidants omission experiments. Additionally, the purified active fraction with high contents of antioxidants from soy sauce could be applied as bioactive ingredient in food industry. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Culture and Family Process: Measures of Familism for Filipino and Korean American Parents.

    Science.gov (United States)

    Choi, Yoonsun; Kim, Tae Yeun; Noh, Samuel; Lee, Jeanette; Takeuchi, David

    2017-10-15

    This study tests the psychometric properties of multiple survey items and scales that are either underused or newly developed to assess familism among Asian Americans. Using data collected from 150 Filipino and 188 Korean American parents (mostly mothers) in the Midwest region in 2013, the measures were examined for validity and reliability for each group and, when appropriate, for cross-cultural equivalence across the groups. Several scales and their items showed high quality psychometric properties and are ready for use to more accurately assess family process of each target group and to conduct comparative analyses. The findings also show that, contrary to the expectation, Filipino American families express more traditional aspects of familism than do Korean American families, and are more likely to reinforce traditional familism beliefs and behaviors among their children. This study reinforces a need for more empirical- and subgroup-specific research effort. © 2017 Family Process Institute.

  14. Korean Reference HLW Disposal System

    Energy Technology Data Exchange (ETDEWEB)

    Choi, Heui Joo; Lee, J. Y.; Kim, S. S. (and others)

    2008-03-15

    This report outlines the results related to the development of Korean Reference Disposal System for High-level radioactive wastes. The research has been supported around for 10 years through a long-term research plan by MOST. The reference disposal method was selected via the first stage of the research during which the technical guidelines for the geological disposal of HLW were determined too. At the second stage of the research, the conceptual design of the reference disposal system was made. For this purpose the characteristics of the reference spent fuels from PWR and CANDU reactors were specified, and the material and specifications of the canisters were determined in term of structural analysis and manufacturing capability in Korea. Also, the mechanical and chemical characteristics of the domestic Ca-bentonite were analyzed in order to supply the basic design parameters of the buffer. Based on these parameters the thermal and mechanical analysis of the near-field was carried out. Thermal-Hydraulic-Mechanical behavior of the disposal system was analyzed. The reference disposal system was proposed through the second year research. At the final third stage of the research, the Korean Reference disposal System including the engineered barrier, surface facilities, and underground facilities was proposed through the performance analysis of the disposal system.

  15. Improved technical specifications for Korean NPP

    International Nuclear Information System (INIS)

    Ryu, J. D.; Lee, D. H.; Seong, C. K.

    2002-01-01

    PWRs use Technical Specifications(Tech. Spec.) to ensure safe operation of the plant. Recently, many efforts were made to improve Tech. Spec. and as a result, Improved Standard Technical Specifications(ISTS) have been developed. Korean NPP technical specifications were converted to ISTS format. KAERI also provided supporting documents for technical specification conversion including mark-up's and description of changes. This paper describes and summarizes the results of implementation of ISTS for Korean NPP. The new Tech. Spec. will improve safety of Korean NPP

  16. [Historical study of the research of Korean Ginseng by Japanese and Korean doctors in eighteenth century].

    Science.gov (United States)

    Li, Min; Liang, Yongxuan

    2015-07-01

    In the eighteenth Century, Korean envoys and Japanese doctors did a lot of conversation on Korean ginseng, the content of which were arranged as books later by Japanese. Through 5 collections of those books, it is found that the contents of those conversations are focused mainly on 3 aspects, viz., the name and the quality of the Korean ginseng, processing method and cultivation conditions. Those records not only reflect the condition of Japanese doctors truly and actually getting the knowledge of Korean ginseng, but also provide precious historical data to the research on the history of Japan and Korea medical communication in the Edo period.

  17. Natural history of soy allergy and/or intolerance in children, and clinical use of soy-protein formulas.

    Science.gov (United States)

    Cantani, A; Lucenti, P

    1997-05-01

    Atopic diseases of infants and children are common, debilitating, chronic and sometimes even life-threatening. Several well-conducted studies in high risk babies have demonstrated a significant reduction in the prevalence and severity of atopic diseases with dietary and environmental manipulations. The currently available cow's milk (CM) substitutes for infants are soy protein (SP) formulas (SPFs), hydrolyzed formulas (HF), and home-made meat-based formulas. Soybeans have been cultivated in Eastern countries for many centuries and were first used to feed US babies with CM allergy (CMA) in 1929. Since then, SPFs containing purified SP, a mixture of vegetable oils, and purified carbohydrate have been developed. From a nutritional point of view, SPFs are adequate, support normal growth, protein status, bone mineralization, are well accepted, and economical. SPFs are used for different conditions including CMA, lactose and galactose intolerance and in the management of severe gastroenteritis, and some studies show that feeding SPFs for the first six months of life significantly reduces the prevalence of atopic diseases in high risk babies. Although gastrointestinal symptoms and atopic dermatitis (AD) may occur in some SPF-fed children, anaphylaxis following the ingestion of soybean is extremely rare in children. However, in the past few years the antigenicity/allergenicity of SPFs has been over-emphasized in the medical literature. In this paper on the natural history of soy antigenicity/allergenicity we discuss all the pros and cons of SPFs, their composition and nutritional value, the basic immune definitions, chemistry and characterization of SPs. We then discuss the antigenicity and allergenicity of SPFs in animals, recent data on the use of SPFs and the incidence of soy allergy in children, clinical reactions to SPFs, and the clinical relevance of skin testing and IgE antibodies to soy, challenge test procedure, clinical indication of SPFs, and their relevance in

  18. Dietary pattern classifications with nutrient intake and body composition changes in Korean elderly

    OpenAIRE

    Oh, Chorong; No, Jae-Kyung; Kim, Hak-Seon

    2014-01-01

    BACKGROUND/OBJECTIVES The body composition changes in aging increased the risk of metabolic disorder. Recent dietary studies have increasingly focused on the correlations between dietary patterns and chronic diseases to overcome the limitations of traditional single-nutrient studies because nutrients in food have complex relations that interact. SUBJECTS/METHODS This study was conducted to classify a dietary pattern among Korean elderly using cluster analysis and to explore the relationships ...

  19. Optimal Combination of Soy, Buffalo, and Cow's Milk in Bioyogurt for Optimal Chemical, Nutritional, and Health Benefits.

    Science.gov (United States)

    Ghoneem, Gehan; Ismail, Magdy; El-Boraey, Naeem; Tabekha, Mohamed; Elashrey, Hoda

    2018-01-01

    Soy milk is enriched with nutritive elements such as proteins, unsaturated fatty acids, lecithins, isoflavones, mineral substances, free amino acids, and polypeptides. The aim of this study was to increase the health and nutritional values of bioyogurt by using ABT-5 culture and mixing soy milk with buffalo and cow's milk. Five treatments of yogurt were made from soy, buffalo, and cow's milk and from 75% buffalo + 25% soy milk mixture and 75% cow + 25% soy milk mixture using ABT-5 culture. Utilization of soy milk in yogurt production decreased acidity, redox potential (E h ), total solids (TS), fat, total nitrogen, ash, total volatile fatty acids (TVFAs), saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and total amino acids contents. In contrast, the highest levels of unsaturated fatty acids (USFAs), polyunsaturated fatty acids (PUFAs), linoleic acid, and α-linolenic acid were detected. Higher numbers of L. acidophilus and bifidobacteria were found in soy milk yogurt than in buffalo or cow's milk. Blending of buffalo or cow's milk with soy milk increased the sensory evaluation scores of yogurt. Mixtures of 25% soy milk + 75% buffalo milk, 25% soy milk + 75% cow's milk and ABT-5 culture could be successfully used in production of bioyogurt characterized by high health and nutritional properties. These optimal combinations highly enhanced probiotic bacteria. The recommended level of 10 7 cfu.g -1 of bifidobacteria as a probiotic was exceeded for soy milk yogurt treatments.

  20. Women Infant and Children program participants' beliefs and consumption of soy milk : Application of the Theory of Planned Behavior

    Science.gov (United States)

    Chapman-Novakofski, Karen

    2014-01-01

    The purpose of this study was to determine if Theory of Planned Behavior (TPB) variables predict soy milk intake in a sample of WIC participants in 2 Illinois counties (n = 380). A cross-sectional survey was used, which examined soy foods intake, behavioral beliefs, subjective norms, motivation, and intention. Soy product intake was low at both sites, and many participants (40%) did not know that soy milk was WIC approved. Most (> 70%) wanted to comply with their health care providers, but didn't know their opinions about soy milk (50-66%). Intention was significantly correlated with intake (0.507, P ≤ 0.01; 0.308, P ≤ 0.05). Environmental beliefs (0.282 and 0.410, P ≤ 0.01) and expectancy beliefs (0.490 and 0.636, P ≤ 0.01) were correlated with intention. At site 1, 30% of the variance in intention to consume soy milk was explained by expectancy beliefs and subjective norm beliefs (P < 0.0001); at site 2, 40% of the variance in intention was explained by expectancy beliefs. The TPB variables of expectancy beliefs predicted intention to consume soy milk in WIC participants. Therefore, knowing more about the health benefits of soy and how to cook with soy milk would increase WIC participants' intention to consume soy milk. Positive messages about soy milk from health care providers could influence intake. PMID:24611108

  1. Women Infant and Children program participants' beliefs and consumption of soy milk : Application of the Theory of Planned Behavior.

    Science.gov (United States)

    Wheeler, Ashley; Chapman-Novakofski, Karen

    2014-02-01

    The purpose of this study was to determine if Theory of Planned Behavior (TPB) variables predict soy milk intake in a sample of WIC participants in 2 Illinois counties (n = 380). A cross-sectional survey was used, which examined soy foods intake, behavioral beliefs, subjective norms, motivation, and intention. Soy product intake was low at both sites, and many participants (40%) did not know that soy milk was WIC approved. Most (> 70%) wanted to comply with their health care providers, but didn't know their opinions about soy milk (50-66%). Intention was significantly correlated with intake (0.507, P ≤ 0.01; 0.308, P ≤ 0.05). Environmental beliefs (0.282 and 0.410, P ≤ 0.01) and expectancy beliefs (0.490 and 0.636, P ≤ 0.01) were correlated with intention. At site 1, 30% of the variance in intention to consume soy milk was explained by expectancy beliefs and subjective norm beliefs (P intention was explained by expectancy beliefs. The TPB variables of expectancy beliefs predicted intention to consume soy milk in WIC participants. Therefore, knowing more about the health benefits of soy and how to cook with soy milk would increase WIC participants' intention to consume soy milk. Positive messages about soy milk from health care providers could influence intake.

  2. Direct Transesterification of Soy Biomass for Biodiesel Preparation

    International Nuclear Information System (INIS)

    Nyan Lin Htat; Moe Moe Kyaw

    2011-12-01

    In this study, three types of transesterification processes such as conventional base-catalyzed transesterification, conventional solvent- assisted base-catalyzed transesterification and solvent-assisted direct transesterification were studied. As for triglyceride source, refined soya oil was used for first two processes and soy biomass containing appreciable amount of gum was used for direct transesterification process. Methonal was used as alcohol source and ketone-base cosolvent and acetate-base cosolvent were used as cosolvent sources. It was found that the reaction time taken were within 8 to 45 min after oil extraction time 1.5 hr in solvent-assisted direct transesterification process. Time taken for conventional solvent-assisted base-catalyzed transesterification was found to be 1.33 to 8.5 min and, 15 mim and 30 min for conventional base-catalyzed transesterification process. According to yield percenttages of conventional solvent-assisted base-catalyzed transesterification and solvent-assisted direct transesterification by using ketone-base cosolvent and acetate-base cosolvent, acetate-base cosolvent gave the higher yields of biodiesel fuel (BDF) 99.4% and 73.78% repectively. From this investigation it could be seen that solvent assisted direct transesterification process achieved higher overall yield of BDF by comparing with the other transesterification processes when yields were based on soy biomass.

  3. Preparation and properties of fast temperature-responsive soy protein/PNIPAAm IPN hydrogels

    Directory of Open Access Journals (Sweden)

    Liu Yong

    2014-01-01

    Full Text Available The interpenetrating polymer network of fast temperature-responsive hydrogels based on soy protein and poly(N-isopropylacrylamide were successfully prepared using the sodium bicarbonate (NaHCO3 solutions as the reaction medium. The structure and properties of the hydrogels were characterized by Fourier transform infrared spectroscopy, scanning electron microscopy, differential scanning calorimetry and thermal gravimetric analysis. The swelling and deswelling kinetics were also investigated in detail. The results have shown that the proposed hydrogels had high porous structure, good miscibility and thermal stability, and fast temperature responsivity. The presence of NaHCO3 had little effect on the volume phase transition temperature (VPTT of the hydrogels, and the VPTTs were at about 32°C. Compared with the traditional hydrogels, the proposed hydrogels had much faster swelling and deswelling rate. The swelling mechanism of the hydrogels was the non-Fickian diffusion. This fast temperature-responsive hydrogels may have potential applications in the field of biomedical materials.

  4. Black and Korean: Racialized Development and the Korean American Subject in Korean/American Fiction

    Directory of Open Access Journals (Sweden)

    Jeehyun Lim

    2013-09-01

    Full Text Available This article examines the representation of the encounters and exchanges between Asian and black Americans in Sŏk-kyŏng Kang’s “Days and Dreams,” Heinz Insu Fenkl’s Memories of My Ghost Brother, and Chang-rae Lee’s A Gesture Life. While one popular mode of looking at Asian and black Americans relationally in the postwar era is to compare the success of Asian American assimilation to the failure of black Americans, Lim argues that such a mode of comparison cannot account for the ways in which Asian American racialization takes places within the global currents of militarism and migration. Against the popular view that attributes Asian American success to cultural difference, Lim relies on political scientist Claire Kim’s understanding of culture as something that is constructed in the process of racialization to explore how the above texts imagine the terms of comparative racialization between black and Asian Americans. The black-Korean encounters in these texts demand a heuristic of comparative racialization that goes beyond the discussion of the black-white binary as a national construct and seeks the reification and modification of this racial frame as it travels along the routes of US military and economic incursions in the Pacific. Lim suggests that the literary imagining of black-Korean encounters across the Pacific illustrates race and racialization as effects of a regime of economic development that is supported by military aggression.

  5. Soy milk consumption and blood pressure among type 2 diabetic patients with nephropathy.

    Science.gov (United States)

    Miraghajani, Maryam Sadat; Najafabadi, Mojgan Mortazavi; Surkan, Pamela J; Esmaillzadeh, Ahmad; Mirlohi, Maryam; Azadbakht, Leila

    2013-07-01

    The purpose of this study was to determine the effects of soy milk consumption cardiovascular risk and biomarkers of renal function in type 2 diabetic patients with nephropathy. This randomized, crossover, controlled clinical trial was conducted in 29 type 2 diabetic patients with nephropathy. Participants were randomly assigned to consume a diet containing soy milk, or a diet containing cow's milk, each for 4 weeks. There was a 2-week washout between the two intervention periods. Anthropometric and biochemical measurements were performed according to standard protocols. The mean age and body mass index of patients were 51 ± 10 years and 28 ± 4 kg/m(2), respectively. Consumption of soy milk resulted in a significant reduction in systolic blood pressure compared with consumption of cow's milk (percent change: -4.50 vs. 5.89%; P = .03). Serum triglyceride levels decreased significantly after soy milk consumption (percent change: -15.22 vs. 2.37%; P = .02). After adjustment for carbohydrate intake, the effect of soy milk on triglyceride level was not significant. There were no significant differences between soy milk and cow's milk consumption in terms of their effect on cardiovascular risks and markers of kidney function. Soy milk consumption was associated with better blood pressure control among diabetic patients with nephropathy. Copyright © 2013 National Kidney Foundation, Inc. All rights reserved.

  6. Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation.

    Science.gov (United States)

    Rahmati, Kobra; Mazaheri Tehrani, Mostafa; Daneshvar, Kazem

    2014-11-01

    Mayonnaise is an oil in water emulsion and egg components are its emulsifier. In this research application of soy milk to stabilize mayonnaise was studied. Egg was replaced with full fat soy flour-prepared soy milk at levels of 25, 50, 75, and 100 % and microstructure, stability, color, viscosity and sensory analysis were performed and results were compared with those of control samples containing yolk and whole egg as emulsifier. Results showed that yolk-prepared control (YC) had higher stability and viscosity values and the value of these two attributes decreased as more amounts of soy milk was used. In the case of viscosity there was no statistical difference between soy milk-prepared samples and egg-prepared control (EC) up to 75 % replacement. Color factors changed, which were affected by different proportions of soy milk. Sensory evaluation showed no statistical difference in acceptability of EC and samples with substitution levels up to 50 %. So it can be concluded that egg can be substituted with soy milk in mayonnaise.

  7. Relationship between Glycation and Polyphenol Content and the Bioactivity of Selected Commercial Soy Milks.

    Science.gov (United States)

    Arques, M Carmen; Pastoriza, Silvia; Delgado-Andrade, Cristina; Clemente, Alfonso; Rufián-Henares, José A

    2016-03-02

    Soy milk is a health-promoting beverage of which consumption is steadily expanding. Different bioactivities have been associated with soy products such as antioxidant capacity, anti-inflammatory properties, or decrease of cancer development risk. These activities have been related to the presence of several compounds, including polyphenols and serine protease inhibitors, although factors influencing such activities have been scarcely studied. In this study, we have determined the antioxidant capacity (ABTS and FRAP methods measured with the global antioxidant response, GAR protocol), total phenolic content, serine protease inhibitory activity, and presence of heat damage indicators in commercial soy milks. Polyphenols were primarily responsible for the antioxidant capacity of soy milks, increasing their concentration after digestion. Glycation under heat treatment might be responsible for decreasing protease inhibitory activities in soy milks. The results obtained support a role for furosine, a known marker of Maillard reaction and glycation, as a potential indicator to monitor both thermal treatment and effects on protease inhibitory activities in soy milk. The contribution of soy milk consumption to the daily intake of antioxidants and serine protease inhibitory activities is discussed.

  8. Design and Selection of Soy Breads Used for Evaluating Isoflavone Bioavailability in Clinical Trials

    Science.gov (United States)

    Ahn-Jarvis, Jennifer H.; Riedl, Kenneth M.; Schwartz, Steven J.; Vodovotz, Yael

    2013-01-01

    To modulate isoflavone aglycone composition within a soy functional food, soy ingredients were processed and evaluated in a soy bread system intended for clinical trials. A soy flour/soy milk mixture (SM) was boiled, fermented, steamed, or roasted prior to dough preparation. The isoflavone compositions of five processed SM and their corresponding breads combined with and without β-glucosidase-rich almonds were examined using HPLC. Isoflavone malonyl-glucosides (>80%) were converted into acetyl and simple glucoside forms (substrates more favorable for β-glucosidase) in steamed and roasted SM. Their corresponding breads had isoflavones predominately as aglycones (∼75%) with soy–almond bread with steamed SM being more consumer acceptable than roasted. Isoflavone composition in soy bread was stable during frozen storage and toasting. A suitable glycoside-rich soy bread (31.6 ± 2.1 mg aglycone equiv/slice) using unprocessed SM and an aglycone-rich soy–almond bread (31.1 ± 1.9 mg aglycone equiv/slice) using steamed SM were developed to evaluate fundamental questions of isoflavone bioavailability in clinical trials. PMID:23451757

  9. Soy Food Intake and Biomarkers of Breast Cancer Risk: Possible Difference in Asian Women?

    Science.gov (United States)

    Maskarinec, Gertraud; Ju, Dan; Morimoto, Yukiko; Franke, Adrian A; Stanczyk, Frank Z

    2017-01-01

    Soy foods may protect against breast cancer in Asian but not in Western populations. We examined if the levels of various markers of breast cancer risk and inflammation, as well as the effects of soy food consumption on these markers, differ between Asian and non-Asian premenopausal women in two soy intervention trials. One study randomized 220 women to a 2-yr intervention and the other one randomized 96 women in a crossover design to examine the effects of consumption of 2 daily soy servings on nipple aspirate fluid (NAF) volume; estrogens in serum, NAF, and urine; insulin-like growth factor-1 (IGF-1), IGF-binding protein 3, and inflammatory markers in serum; and mammographic densities. Mixed linear models were applied to assess ethnic differences in biomarkers and response to the soy diet. Serum C-reactive protein, serum leptin, NAF volume, and NAF estrone sulfate were lower, while urinary isoflavones were higher in Asian than in non-Asian women. A significant interaction (p interaction = 0.05) between ethnicity and soy diet was observed for IGF-1 but not for other biomarkers. The current findings suggest possible ethnic differences in levels of biomarkers for breast cancer risk but little evidence that Asian women respond differently to soy foods than non-Asian women.

  10. Dietary soy and meat proteins induce distinct physiological and gene expression changes in rats

    Science.gov (United States)

    Song, Shangxin; Hooiveld, Guido J.; Li, Mengjie; Zhao, Fan; Zhang, Wei; Xu, Xinglian; Muller, Michael; Li, Chunbao; Zhou, Guanghong

    2016-01-01

    This study reports on a comprehensive comparison of the effects of soy and meat proteins given at the recommended level on physiological markers of metabolic syndrome and the hepatic transcriptome. Male rats were fed semi-synthetic diets for 1 wk that differed only regarding protein source, with casein serving as reference. Body weight gain and adipose tissue mass were significantly reduced by soy but not meat proteins. The insulin resistance index was improved by soy, and to a lesser extent by meat proteins. Liver triacylglycerol contents were reduced by both protein sources, which coincided with increased plasma triacylglycerol concentrations. Both soy and meat proteins changed plasma amino acid patterns. The expression of 1571 and 1369 genes were altered by soy and meat proteins respectively. Functional classification revealed that lipid, energy and amino acid metabolic pathways, as well as insulin signaling pathways were regulated differently by soy and meat proteins. Several transcriptional regulators, including NFE2L2, ATF4, Srebf1 and Rictor were identified as potential key upstream regulators. These results suggest that soy and meat proteins induce distinct physiological and gene expression responses in rats and provide novel evidence and suggestions for the health effects of different protein sources in human diets. PMID:26857845

  11. Effect of Different Doses of Soy Isoflavones on Spatial Learning and Memory in Ovariectomized Rats

    Directory of Open Access Journals (Sweden)

    Maryam Safahani

    2011-08-01

    Full Text Available Introduction: Several studies indicate that estrogen use increase performance on some tests of cognition especially in postmenopausal women. These steroids have many side effects, thus, other estrogenic agents with fewer side effects are needed to develop alternative treatment strategies. The main objection of this study was to evaluate the effects of different doses of dietary soy meals (with or without isoflavone on spatial learning and memory in ovariectomized (OVX rats. Methods: Female Wistar rats with the exception of intact group were ovariectomized at the first line of study. Subjects were divided into six groups. The control group rats (c were gonadally intact, while the others were OVX. OVX groups received normal diet (0, treated with 10 gr soy (10, 20 gr soy (20, 10 gr isoflavone free soy (-10 or 20 gr isoflavone free soy (-20 in daily diet for four weeks. The spatial learning and memory were tested using Morris water maze. Rats were trained in water maze to find a hidden escape Platform. Rats received 6 blocks that each block consisted of 3 trials. Following acquisition trials, one probe trial were conducted in which the platform was removed. Results: Soy meal diet (with or without isoflavone in ovariectomized rats caused improvement of performance across 18 trials of Acquisition. Discussion: Our results suggest that soy consumption apart from containing isoflavone or not is a potential alternative to estrogen in the improvement of cognition.

  12. [A study on isoflavones intake from soy foods and perimenstrual symptoms].

    Science.gov (United States)

    Kim, Hae Won; Khil, Jin Mo

    2007-04-01

    This study was conducted to explore the relationship between isoflavones intake from soy foods and perimenstrual symptoms among women. The research design was a cross sectional study. Subjects consisted of 245 women living in Korea, aged 19-49 years. The measurement tools were MDQ and FFQ. Frequently consumed soy isoflavones foods were rice with soybeans, soybean paste stew, and soy paste with tofu. The amounts of soy isoflavones foods consumed in order from highest to lowest were rice with soybeans, soybean paste stew, seasoned soybean sprouts, and soy paste with tofu. Subjects were divided into three groups by isoflavones intake levels; the small intake group, moderate intake group, and large intake group. There were significant differences in some menstrual symptoms, and postmenstrual symptoms by isoflavones intake levels. In general, the moderate isoflavones intake group showed lower scores in some menstrual symptoms and postmenstrual periods compared to the small and large intake groups. These results suggest some positive health effects of isoflavones from soy foods on perimenstrual symptoms. More accurate, objective measurement needs to be applied and more investigation of soy isoflavones effects on many aspects of women's health need to be done in a future study.

  13. Understanding traditional African healing.

    Science.gov (United States)

    Mokgobi, M G

    2014-09-01

    Traditional African healing has been in existence for many centuries yet many people still seem not to understand how it relates to God and religion/spirituality. Some people seem to believe that traditional healers worship the ancestors and not God. It is therefore the aim of this paper to clarify this relationship by discussing a chain of communication between the worshipers and the Almighty God. Other aspects of traditional healing namely types of traditional healers, training of traditional healers as well as the role of traditional healers in their communities are discussed. In conclusion, the services of traditional healers go far beyond the uses of herbs for physical illnesses. Traditional healers serve many roles which include but not limited to custodians of the traditional African religion and customs, educators about culture, counselors, social workers and psychologists.

  14. Elder mistreatment, culture, and help-seeking: a cross-cultural comparison of older Chinese and Korean immigrants.

    Science.gov (United States)

    Lee, Yeon-Shim; Moon, Ailee; Gomez, Cynthia

    2014-01-01

    This study explored and compared the salient sociocultural characteristics that influenced elder mistreatment and help-seeking behaviors among older Chinese and Korean immigrants. Results from qualitative, in-depth focus groups with 30 participants revealed that elder mistreatment is a culturally laden construct, and core values of traditional culture and acculturation are significant contextual factors that profoundly affect the perceptions of elder abuse and receptivity of interventions. Older Korean participants, compared to their Chinese counterparts, demonstrated stronger influence of hierarchy and cultural beliefs in exclusive family ties and gender norms, and were less likely to disclose abuse. Implications for culturally based interventions are also discussed.

  15. The Korean nuclear ODA policy development

    International Nuclear Information System (INIS)

    Lee, Seung Hyun; Min, Kim Yoo; Park, Young Il

    2012-01-01

    Korean nuclear Official Development Assistance (ODA) is established with support from institutes such as the Korea International Cooperation Agency (KOICA) and the Korea Atomic Energy Research Institute (KAERI). KOICA's grant aid mainly made through the activities including IAEA's training program, and KAERI currently runs the inter-regional education and training cooperation called Asian Network for Education in Nuclear Technology(ANENT) which aimed to achieve the goal of encouraging web based education training network via cooperation with IAEA. Yet now these programs are focusing more on assisting nuclear infrastructure rather than highlighting nuclear education and training. This paper aims to, first, do a self-evaluation about the Korean ODA policy; second, to study the transition of the international nuclear atmosphere; and third, by apprehending the trend of the subjects of Korean nuclear ODA policy, to discuss the overall appropriate trajectory of Korean nuclear ODA

  16. Sustainment Stocks for the Korean Theater

    National Research Council Canada - National Science Library

    St

    1998-01-01

    .... This study concludes that the Army intends to provide theater Class VII combat loss replacements, in the Korean theater, in the early stage of conflict or war from Army Pre-positioned Stocks-Sustainment 4 (APS-S 4...

  17. [The history of modern Korean pharmaceutical education].

    Science.gov (United States)

    Ishida, Sumio

    2009-01-01

    During the Korean colonial days from 1910 to 1945, many Japanese pharmacists, druggists, apothecaries and pharmaceutical scientists worked in Korea. Although these fields belong to Japanese pharmaceutical history, there are very few papers about modern Korean pharmaceutical education written in Japanese. There is, however, a huge amount of general books written in Japanese which were published during Korean colonial days. These books are reprinted versions of originals, reprinted in Japan or Korea. It is possible to read these books at the Seoul National University Central Library, Medical Library, the History of Hospital Institute Library, the Central National Library in Seoul, the library in the Pusan Modern History Museum or the Pusan Municipal Library. While reading these books over four weeks in September 2008 in Seoul, information about modern Korean pharmaceutical education was obtained for this paper.

  18. The internationalization of the Korean radiological society

    International Nuclear Information System (INIS)

    Choi, Byung Ihn; Kim, Seung Hyup; Han, Man Chung; Kim, Young Goo; Kim, Kun Sang

    1995-01-01

    Toward the beginning of the twenty-first century, the world experiences the dramatic changes in politics, economics and culture, and it is evident that the Korean medical field will not be able to survive provided it doesn't prepare ourselves to adapt to those changes. The Korean Medical Society held a forum for the active operation of the medical society, inviting several leading affiliated societies, to meet the needs of the times. This review describes the summary of the presentation that the authors made on behalf of the Korean Radiological Society in the forum, including the organization, current status of academic activity, current status of international communication, and problems encountered in the internationalization of the Korean Radiological Society

  19. The Role of China in Korean Unification

    National Research Council Canada - National Science Library

    Son, Dae

    2003-01-01

    ...) was the Republic of Korea (ROK)'s primary enemy state, and the United States became the ROK's only military alliance state, particularly due to their intervention in the Korean War in the Cold War era, the PRC, coupled...

  20. Identifying Dietary Patterns Associated with Mild Cognitive Impairment in Older Korean Adults Using Reduced Rank Regression

    Directory of Open Access Journals (Sweden)

    Dayeon Shin

    2018-01-01

    Full Text Available Diet plays a crucial role in cognitive function. Few studies have examined the relationship between dietary patterns and cognitive functions of older adults in the Korean population. This study aimed to identify the effect of dietary patterns on the risk of mild cognitive impairment. A total of 239 participants, including 88 men and 151 women, aged 65 years and older were selected from health centers in the district of Seoul, Gyeonggi province, and Incheon, in Korea. Dietary patterns were determined using Reduced Rank Regression (RRR methods with responses regarding vitamin B6, vitamin C, and iron intakes, based on both a one-day 24-h recall and a food frequency questionnaire. Cognitive function was assessed using the Korean-Mini Mental State Examination (K-MMSE. Multivariable logistic regression models were used to estimate the association between dietary pattern score and the risk of mild cognitive impairment. A total of 20 (8% out of the 239 participants had mild cognitive impairment. Three dietary patterns were identified: seafood and vegetables, high meat, and bread, ham, and alcohol. Among the three dietary patterns, the older adult population who adhered to the seafood and vegetables pattern, characterized by high intake of seafood, vegetables, fruits, bread, snacks, soy products, beans, chicken, pork, ham, egg, and milk had a decreased risk of mild cognitive impairment compared to those who did not (adjusted odds ratios 0.06, 95% confidence interval 0.01–0.72 after controlling for gender, supplementation, education, history of dementia, physical activity, body mass index (BMI, and duration of sleep. The other two dietary patterns were not significantly associated with the risk of mild cognitive impairment. In conclusion, high consumption of fruits, vegetables, seafood, and protein foods was significantly associated with reduced mild cognitive impairment in older Korean adults. These results can contribute to the establishment of

  1. Identifying Dietary Patterns Associated with Mild Cognitive Impairment in Older Korean Adults Using Reduced Rank Regression.

    Science.gov (United States)

    Shin, Dayeon; Lee, Kyung Won; Kim, Mi-Hye; Kim, Hung Ju; An, Yun Sook; Chung, Hae-Kyung

    2018-01-09

    Diet plays a crucial role in cognitive function. Few studies have examined the relationship between dietary patterns and cognitive functions of older adults in the Korean population. This study aimed to identify the effect of dietary patterns on the risk of mild cognitive impairment. A total of 239 participants, including 88 men and 151 women, aged 65 years and older were selected from health centers in the district of Seoul, Gyeonggi province, and Incheon, in Korea. Dietary patterns were determined using Reduced Rank Regression (RRR) methods with responses regarding vitamin B6, vitamin C, and iron intakes, based on both a one-day 24-h recall and a food frequency questionnaire. Cognitive function was assessed using the Korean-Mini Mental State Examination (K-MMSE). Multivariable logistic regression models were used to estimate the association between dietary pattern score and the risk of mild cognitive impairment. A total of 20 (8%) out of the 239 participants had mild cognitive impairment. Three dietary patterns were identified: seafood and vegetables, high meat, and bread, ham, and alcohol. Among the three dietary patterns, the older adult population who adhered to the seafood and vegetables pattern, characterized by high intake of seafood, vegetables, fruits, bread, snacks, soy products, beans, chicken, pork, ham, egg, and milk had a decreased risk of mild cognitive impairment compared to those who did not (adjusted odds ratios 0.06, 95% confidence interval 0.01-0.72) after controlling for gender, supplementation, education, history of dementia, physical activity, body mass index (BMI), and duration of sleep. The other two dietary patterns were not significantly associated with the risk of mild cognitive impairment. In conclusion, high consumption of fruits, vegetables, seafood, and protein foods was significantly associated with reduced mild cognitive impairment in older Korean adults. These results can contribute to the establishment of dietary guidelines

  2. Dominant Language Influence in Acquisition and Attrition of Binding: Interpretation of the Korean Reflexive "Caki"

    Science.gov (United States)

    Kim, Ji-Hye; Montrul, Silvina; Yoon, James

    2010-01-01

    This study investigates how the dominant language of Korean heritage speakers (English) influences Korean (minority language) in the domain of binding interpretations by comparing the performance of Korean immigrants in English dominant context with that of incomplete learners of Korean and L2 learners of Korean. Four groups (10 Korean immigrants,…

  3. Effect of probiotic-fermented, genetically modified soy milk on hypercholesterolemia in hamsters.

    Science.gov (United States)

    Tsai, Tsung-Yu; Chen, Li-Ying; Pan, Tzu-Ming

    2014-02-01

    The rapid progress of biotechnology and molecular biology has led to genetically modified (GM) crops becoming a part of agricultural production. There are concerns that the issues of the functional ingredients in GM products have not been addressed, such as the bioactivities of soy proteins and isoflavones. This study aimed to investigate the effects of probiotic-fermented GM soy milk on hypercholesterolemia, and atherosclerotic risks in hamsters. One hundred and twelve male Golden Syrian hamsters (Mesocricetus auratus) were randomly assigned into 14 groups of 8 animals each. Normal- and high-cholesterol experimental diets were supplemented with GM or non-GM soy milk with or without probiotic-fermentation for 8 weeks. Serum and fecal lipid levels were measured. Moreover, aortic plaque in artery were stained, and thiobarbituric acid reactive substance content, super oxide dismutase activity and caralase activity were determined. GM or non-GM soy milk with or without probiotic-fermentation significantly decreased (p milk were not significantly different from TC levels in the non-GM soy milk group (p > 0.05). GM soy milk groups can reduce risk of developing atherosclerosis through lowered oxidative stress and reduced atherosclerotic plaque formation in the aorta, and are thus at least equivalent to non-GM soy milk. GM soy milk with or without probiotic-fermentation can improve hypercholesterolemia and reduce the risk of atherosclerosis, and is considered substantially equivalent to non-GM soy milk in terms of these bioactive functions. Copyright © 2012. Published by Elsevier B.V.

  4. A longitudinal study of estrogen-responsive tissues and hormone concentrations in infants fed soy formula.

    Science.gov (United States)

    Adgent, Margaret A; Umbach, David M; Zemel, Babette S; Kelly, Andrea; Schall, Joan I; Ford, Eileen G; James, Kerry; Darge, Kassa; Botelho, Julianne C; Vesper, Hubert W; Chandler, Donald Walt; Nakamoto, Jon M; Rogan, Walter J; Stallings, Virginia A

    2018-03-01

    Chemicals with hormone-like activity, such as estrogenic isoflavones, may perturb human development. Infants exclusively fed soy-based formula are highly exposed to isoflavones, but their physiologic responses remain uncharacterized. Here, we compare estrogen-responsive postnatal development in infants exclusively fed soy formula, cow-milk formula and breast milk. We enrolled 410 infants born in Philadelphia area hospitals, 2010-2013; 283 infants were exclusively fed soy formula (n=102), cow-milk formula (n=111), or breast milk (n=70) throughout the study (birth to 28 [boys] or 36 [girls] weeks). We repeatedly measured maturation index (MI) in vaginal and urethral epithelial cells using standard cytological methods, uterine volume and breast-bud diameter using ultrasound, serum estradiol and, in girls, follicle-stimulating hormone. We estimated MI, organ-growth and hormone trajectories by diet using mixed-effects regression splines. Maternal demographics did not differ between cow-milk-fed and soy-fed infants but did differ between formula-fed and breastfed infants. Vaginal cell MI trended higher (p=0.01) and uterine volume decreased more slowly (p=0.01) in soy-fed girls compared to cow-milk-fed girls; however, their trajectories of breast-bud diameter and hormone concentrations did not differ. We observed no significant differences between boys fed cow-milk formula versus soy formula; estradiol was not detectable. Breastfed infants differed from soy-formula-fed infants in vaginal cell MI, uterine volume, girls' estradiol and boys' breast-bud diameter trajectories. Relative to cow-milk formula-fed girls, soy formula-fed girls demonstrated tissue and organ-level developmental trajectories consistent with response to exogenous estrogen exposure. Additional studies are needed to further evaluate the effects of soy on child development.

  5. Demythologization of Female Smokers in Korean Films

    OpenAIRE

    Yoojin Chung

    2012-01-01

    Compare to western cultures, women who smoke in Korea are not tolerated. Korean people are prejudiced against women smoking. In spite of the relative prevalence of sexual equality in South Korea, women too often feel obliged to confine their smoking to only a few public spaces, such as designated smoking rooms, coffee shops or pubs. Korean Confucianism classifies people according to gender and social status. According to Confucian culture, cigarettes convey clear social meanings as well as re...

  6. Operational Intelligence Failures of the Korean War

    Science.gov (United States)

    2014-05-22

    other states, including China itself. “On 5 September, the United States Consul General in Hong Kong , James Wilkinson, sent a memo to (Secretary of State...Office mission was “to penetrate North Korean governmental, military, and industrial agencies.”49 The Korean Liaison Office submitted almost 1,200...Far East Command Liaison Group, Korea, was unable to fill that void. No human assets operated within Chinese occupied areas and movement corridors

  7. Inspection technology of Korean standard Reactor vessel

    International Nuclear Information System (INIS)

    Doh, Euisoon

    2002-01-01

    This paper is for the inspection technology of Korean standard Reactor vessel. KPS performed Korean standard Reactor vessel inspection for a part of Yonggwang unit 5 and full inspection of Yonggwang unit 6 on November in 2001. Korean standard Reactor vessel is different from Westinghouse and Framatome plants in design and material. Understanding design, structure and material is very important to prepare and to perform Reactor vessel inspection. Korean standard Reactor vessel has 6 Stabilizer lugs, 6 Core stop lugs and one Flow Baffle around Lower head to Bottom head weld(G4). They make very difficult to perform scanning of G4 by transducers and to install Lower Platform of robot system. Korean standard Reactor vessel has 2 Outlet Nozzles, 4 Inlet Nozzles and small curvature of Inner Radius regions. That small curvature's Inner Radius region needs a special technology to perform the area more than 90% of whole examination volume. The most significant difference of Korean standard Reactor vessel is that it does not have Safe End region because both of Reactor vessel and main reactor coolant system piping are carbon steel. Therefore, the technology for this nozzle to piping weld is very unique to be compared with other Westinghouse or Framatome plants. Described above, the inspection technology of Korean standard Reactor Vessel is very different from other Reactor Vessel due to different internal structure and material. The company which performs this 10 years ISI in future will need much investigation of structure and material to succeed in Reactor vessel inspection of Korean standard plant

  8. High-dose processing and application to Korean space foods

    Energy Technology Data Exchange (ETDEWEB)

    Song, Beom-Seok; Park, Jin-Gyu; Park, Jae-Nam; Han, In-Jun; Choi, Jong-il [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of); Kim, Jae-Hun [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of); Korea Astronaut Project Division, Korea Aerospace Research Institute, Daejeon 305-333 (Korea, Republic of); Byun, Myung-Woo [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of); Kang, Sang-Wook; Choi, Gi-Hyuk [Korea Astronaut Project Division, Korea Aerospace Research Institute, Daejeon 305-333 (Korea, Republic of); Lee, Ju-Woon [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of)], E-mail: sjwlee@kaeri.re.kr

    2009-07-15

    Nutrition bar, Ramen (ready-to-cook noodle), and two Korean traditional foods (Kimchi, fermented vegetable; Sujeonggwa, cinnamon beverage) have been developed as space foods using high-dose gamma irradiation. Addition of calcium lactate and vitamin C, a mild heating, deep-freezing, and gamma irradiation at 25 kGy were conducted to prepare Kimchi as a ready-to-eat space food. Sterilization of Space Kimchi (SK) was confirmed by a microbiological test. The hardness of the Space Kimchi was lower than the untreated Kimchi (CON), but higher than the irradiated only Kimchi. Sensory attributes of the SK were similar to CON, and maintained during preservation at 35 {sup o}C for 30 days. The optimal doses for eliminating the contaminated microbes and maintaining the qualities of the Nutrition bars, Ramen, and Sujeonggwa were determined at 15, 10 and 6 kGy, respectively. All the Korean space food were certificated for use in space flight conditions of 30 days by the Russian Institute for Biomedical Problems.

  9. High-dose processing and application to Korean space foods

    Science.gov (United States)

    Song, Beom-Seok; Park, Jin-Gyu; Park, Jae-Nam; Han, In-Jun; Choi, Jong-il; Kim, Jae-Hun; Byun, Myung-Woo; Kang, Sang-Wook; Choi, Gi-Hyuk; Lee, Ju-Woon

    2009-07-01

    Nutrition bar, Ramen (ready-to-cook noodle), and two Korean traditional foods ( Kimchi, fermented vegetable; Sujeonggwa, cinnamon beverage) have been developed as space foods using high-dose gamma irradiation. Addition of calcium lactate and vitamin C, a mild heating, deep-freezing, and gamma irradiation at 25 kGy were conducted to prepare Kimchi as a ready-to-eat space food. Sterilization of Space Kimchi (SK) was confirmed by a microbiological test. The hardness of the Space Kimchi was lower than the untreated Kimchi (CON), but higher than the irradiated only Kimchi. Sensory attributes of the SK were similar to CON, and maintained during preservation at 35 °C for 30 days. The optimal doses for eliminating the contaminated microbes and maintaining the qualities of the Nutrition bars, Ramen, and Sujeonggwa were determined at 15, 10 and 6 kGy, respectively. All the Korean space food were certificated for use in space flight conditions of 30 days by the Russian Institute for Biomedical Problems.

  10. High-dose processing and application to Korean space foods

    International Nuclear Information System (INIS)

    Song, Beom-Seok; Park, Jin-Gyu; Park, Jae-Nam; Han, In-Jun; Choi, Jong-il; Kim, Jae-Hun; Byun, Myung-Woo; Kang, Sang-Wook; Choi, Gi-Hyuk; Lee, Ju-Woon

    2009-01-01

    Nutrition bar, Ramen (ready-to-cook noodle), and two Korean traditional foods (Kimchi, fermented vegetable; Sujeonggwa, cinnamon beverage) have been developed as space foods using high-dose gamma irradiation. Addition of calcium lactate and vitamin C, a mild heating, deep-freezing, and gamma irradiation at 25 kGy were conducted to prepare Kimchi as a ready-to-eat space food. Sterilization of Space Kimchi (SK) was confirmed by a microbiological test. The hardness of the Space Kimchi was lower than the untreated Kimchi (CON), but higher than the irradiated only Kimchi. Sensory attributes of the SK were similar to CON, and maintained during preservation at 35 o C for 30 days. The optimal doses for eliminating the contaminated microbes and maintaining the qualities of the Nutrition bars, Ramen, and Sujeonggwa were determined at 15, 10 and 6 kGy, respectively. All the Korean space food were certificated for use in space flight conditions of 30 days by the Russian Institute for Biomedical Problems.

  11. Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends

    OpenAIRE

    Chinma, Chiemela Enyinnaya; Ariahu, Charles Chukwuma; Abu, Joseph Oneh

    2011-01-01

    The chemical, functional and pasting properties of cassava starch and soy protein concentrate blends intended for biofilm processing were studied. Cassava starch and soy protein concentrates were prepared and mixed at different proportions (100: 0%; 90 : 10%; 80 : 20%; 70 : 30%; 60;40% and 50: 50%). Addition of varying levels of soy protein concentrates to cassava starch led to increases in moisture (from 7.10 to 9.17%), protein ( from 0.32 to 79.03%), ash (from 0.45 to 2.67%) and fat (from 0...

  12. Beneficial effects of soy supplementation on postmenopausal atherosclerosis are dependent on pretreatment stage of plaque progression

    Science.gov (United States)

    Meléndez, Giselle C.; Register, Thomas C.; Appt, Susan E.; Clarkson, Thomas B.; Franke, Adrian A.; Kaplan, Jay R.

    2014-01-01

    Objective The objective of this study was to use a well-established monkey model of atherosclerosis to determine how life stage and preexisting atherosclerosis influences the effectiveness of high isoflavone soy diet to inhibit the progression of atherosclerosis. Methods Premenopausal monkeys were fed for 34 months an atherogenic diet deriving its protein primarily from either animal sources (casein/lactalbumin (CL), n=37) or high isoflavone soy beans (Soy, n=34). Animals were then ovariectomized (OVX) and randomized to groups consuming the same diet (groups CL-CL, n=20 and Soy-Soy, n=17) or the alternate diet for an additional 34 months (groups CL-Soy, n=17 and Soy-CL=17). At ovariectomy, the left common iliac artery was removed to determine the amount of premenopausal atherosclerosis. At necropsy, the right common iliac (RCI) and coronary arteries were collected and atherosclerosis extent was quantified. The CL-CL condition was considered ‘control’. Results Modeling Asian women that remain in Asia, monkeys consuming soy protein both pre and postmenopausally had markedly reduced extent of coronary artery atherosclerosis relative to CL controls (p=0.008). The subset of animals intended to model Asian women that migrate to a Western country (consuming soy premenopausally and CL postmenopausally) had increased progression of postmenopausal iliac artery atherosclerosis (p=0.003), and were not protected against the development of coronary artery atherosclerosis relative to controls. Relevant to the administration of soy diets to postmenopausal Western women, the monkeys fed CL premenopausally and changed postmenopausally to soy, derived atheroprotective benefits only if they began the postmenopausal treatment period with relatively small (below the median) plaques. Relative to controls, this group (with small plaques at ovariectomy) had reduced progression of iliac atherosclerosis (p=0.038) and smaller coronary artery plaques (p=0.0001) that were less complicated

  13. Physicochemical and sensory characteristics of soy sauce substituted with pigeon pea (Cajanus cajan (Linn.))

    Science.gov (United States)

    Retnaningsih, C.; Sumardi; Meiliana; Surya, A.

    2018-01-01

    The objective of this study wasto investigate the physicochemical and sensory properties of the soy sauce substituted with pigeon pea. Soybean was substituted by 20%, 50%, 75%, and 100% of pigeon pea. The observation included viscosity, total solids, protein levels, antioxidant activity, and sensory characteristics. The results showed that the more substitution of pigeon pea, the less the protein content of soy sauce and the more the antioxidant activity as well as total solids. The most favored group was 25% pigeon pea substitution. It is suggested that soy sauce could be prepared using 25% to 75% pigeon pea substitution.

  14. Detection of soybean rust contamination in soy leaves by FTIR photoacoustic spectroscopy

    Science.gov (United States)

    Andrade, L. H. C.; Freitas, P. G.; Mantovani, B. G.; Figueiredo, M. S.; Lima, R. A.; Lima, S. M.; Rangel, M. A. S.; Mussury, R. M.

    2008-01-01

    In this work the Photoacoustic Infrared Spectroscopy from 4000 to 400 cm-1 was applied, by the first time to our knowledge, to diagnostic the soy bean rust or Asian rust contamination on soy leafs caused by the fungi Phakopsora pachyrhizi. The obtained results shown that a premature, fast and precise diagnosis can be achieved using this technique before it can be detect by the conventional visual method. The early identification of the fungi infection avoid massive lost in the soy production and decrease the intense use of fungicide whose is necessary when the infection is in advanced stagy.

  15. Cultural Archetype Contents for the Traditional Wedding

    Directory of Open Access Journals (Sweden)

    In Hee Ahn

    2012-06-01

    Full Text Available This research aims to perform a contextual study of the wedding customs, wedding procedures, and wedding costumes included in Korean traditional wedding culture, making use of cultural contents which form cultural archetypes. The range of wedding customs studied are set limits from the Joseon dynasty to ancient times, and, for wedding procedures and costumes, to the Chosun dynasty, when a wedding ceremony became the norm. Only wedding ceremonies performed among ordinary classes are included as subjects for this research; wedding ceremonies and costumes for court are excluded. The cultural archetypes developed within these boundaries suggest prior cultural content, developed beforehand. The research methods are focused on document records inquiry and genre paintings during the Joseon era, using museum resources as visual materials. The following is the outcome of this research: Firstly, wedding customs and procedures observed among folk materials are presented in chronological order. Secondly, the brides' and grooms' wedding costumes are also presented chronologically, differentiated by class-characteristics.

  16. The preliminary effect of a parenting program for Korean American mothers: a randomized controlled experimental study.

    Science.gov (United States)

    Kim, Eunjung; Cain, Kevin C; Webster-Stratton, Carolyn

    2008-09-01

    Traditional Korean American discipline is characterized by a lack of expression of affection and use of harsh discipline. The purpose of this study was to pilot test the effect of the Incredible Years Parenting Program among Korean American mothers. A randomized controlled experimental study design was used; 29 first-generation Korean American mothers of young children (3-8 years old) were randomly assigned to intervention (n=20) and control (n=9) groups. Intervention group mothers received a 12-week parenting program. Control group mothers did not receive the intervention. Mothers reported on discipline styles (positive, appropriate, and harsh), level of acculturation, and their child's outcomes (behavioral problems and social competence) at pre-, post-, and 1-year follow-up intervals. After completing the program, intervention group mothers significantly increased use of positive discipline as compared to control group mothers. Among intervention group mothers, high-acculturated mothers significantly increased appropriate discipline whereas low-acculturated mothers significantly decreased harsh discipline. In the 1-year follow-up, intervention group mothers maintained the significant effect for positive discipline. Providing this program appears to be a promising way of promoting positive discipline among Korean American mothers.

  17. Exploring experience and perspectives of foreign-born direct care workers in dementia care: Accounts of Korean American personal care aides caring for older Korean Americans with dementia symptoms.

    Science.gov (United States)

    Lee, Sang E; Casado, Banghwa Lee; Hong, Michin

    2018-05-01

    This focus group study explored experience of Korean American personal care aides caring for older Korean Americans with dementia symptoms. Personal care aides described dementia caregiving as challenging, demanding and stressful, yet they cared for their clients with love and affection, particularly with jeong (i.e., a Korean cultural concept of love, affection, sympathy, and bondage). They learned about dementia mostly through their caregiving experience and expressed their need and strong desire to learn more about dementia. They felt for family struggle and observed family conflict and filial obligation. They advocated the value of personal care aides' involvement in dementia care. This study revealed a pressing need for dementia training for personal care aides and called for an outreach effort to recruit and train direct care workers with potential of providing culturally competent care for traditionally underserved ethnic minorities.

  18. Traditional Agriculture and Permaculture.

    Science.gov (United States)

    Pierce, Dick

    1997-01-01

    Discusses benefits of combining traditional agricultural techniques with the concepts of "permaculture," a framework for revitalizing traditions, culture, and spirituality. Describes school, college, and community projects that have assisted American Indian communities in revitalizing sustainable agricultural practices that incorporate…

  19. Prevalence and Risk Factors of Adolescents Smoking: Difference Between Korean and Korean-Chinese

    Directory of Open Access Journals (Sweden)

    SoonBok E. Park, RN, PhD

    2011-09-01

    Conclusion: These results highlight the differences of smoking prevalence and risk factors between Korean-Chinese students and Korean students. The findings may help health educators and researchers to better understand adolescent smoking and risk factors cross culturally and aid in the development of more effective education programs, which could lead to preventing tobacco use among these populations.

  20. Acculturative Stress and Coping: Gender Differences among Korean and Korean American University Students

    Science.gov (United States)

    Lee, Diane Sookyoung; Padilla, Amado M.

    2014-01-01

    In this study we examined acculturative stress and coping among 86 students of Korean heritage at an American university. Participants indicated their stress levels on 3 scales of cultural adaptation: discrimination, language and cultural ties, and social distance. Findings show that self-identified Korean students displayed higher levels of…