Edible biopolymer films were developed from the exopolysaccharides (EPS) extracted from Weissella confusa 113-2. The optimum composition for film formation was determined using the response surface analysis with the explanatory variables of the EPS (0.5-5.5%) and glycerol (0.5-5.5%) concentrations and the response variable of film elastic modulus (EM). The mass ratio of distilled water to solids was set constant (14:1). Tensile strength (TS), percentage elongation at break (%E), EM, water vapor permeability (WVP) of EPS films were evaluated. The glass transition temperatures of the films were also determined by a dynamic mechanical analysis. The optimum mass ratio of EPS to glycerol was 0.754:0.375. The WVP, TS, %E, and EM of the film under the optimal composition were 3.53±0.21 g·mm/kPa·h·m2, 7.03±0.49 MPa, 84.82±12.31%, and 62.03±6.93 MPa, respectively. The glass transition temperature varied from 54 to 83 °C. The EPS film has the potential to be applied to food products as an edible film with physical and barrier properties comparable to other biopolymer edible films.

The objectives of the present study were to examine the antioxidant activity of fractions with different isoelectric points from salmon enzymatic hydrolysates and obtain peptide fractions of sufficient amounts with higher antioxidant peptide fraction, which could be applied to the food and animal model systems. The salmon enzymatic hydrolysates were fractionated on the basis of the amphoteric nature of sample peptides by preparative isoelectric focusing without toxic solvents and reagents, which is termed autofocusing. Acidic and basic fractions showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than the other fractions. The basic fractions showed higher hydroxyl (OH) radical scavenging activity. The weak acidic and weak basic fractions showed higher oxygen radical absorbance capacity (ORAC) values than the acidic and basic fractions. The acidic fraction showed higher metal chelating activity than other fractions. The acidic fraction suppressed lipid oxidation in the cooked patties to a greater extent than other fractions. These results suggest that peptides fractions from salmon enzymatic hydrolysate are effective antioxidant, and that autofocusing could be useful to increase antioxidant activity for application to food and animal model systems.

This study was carried out to determine the optimal storage conditions by examining the effects of the storage conditions on the quality of red pepper powder during storage in households. Red pepper powder was stored at room temperature (20oC), refrigeration (2 and -1oC) and frozen (-5 and -20oC) for 3, 6, 9 and 12 months. The ASTA color value, capsanthin content and redness (a*) of the red pepper powders stored at -5 and -20oC were not decreased significantly depending on the storage temperatures until 9 months. The pH of red pepper powder stored at 20oC decreased significantly until 9 months and increased at 12 months. The microbiological quality of the red pepper powder stored at -5 and -20oC was more stable during long-term storage. In the sensory evaluation of red pepper powder stored under all conditions, the overall freshness, redness, hot flavor, moisture release, and edibility decreased with increasing storage period from the control to 12 months. Moisture release increased from 3 months to 12 months. Overall, red pepper should be stored at low temperatures (2 , -1oC) for up to 6 months, and frozen (≥ -5oC) for 6 to 9 months. The optimal temperature for long-term storage (≥9 months) was -20oC.

The purpose of this study was to investigate the effect of heel off stairway walking exercise on the increase of muscle activity and balance activity of the ankle joint muscles in university students with functional ankle instability. The conservative treatment for the control group consisted of stairway walking (n=10) and the experimental group consisted of heel off stairway walking (n=11). The therapeutic intervention of the control and experimental groups was performed a total of 12 exercise sessions, 3 times per week for 4 weeks. To compare the two groups, the level of ankle disability was assessed by using the EMG, BT4 and Pedoscan in pre-treatment and post-treatment. Muscle activity increased in both the experimental groups and control groups in each group, however there was no significant difference between the groups. Balance ability did not show any significant difference. This study demonstrates that heel-off stairway walking is effective in significantly increasing muscle activity, however did not significantly improve balance ability.

The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.

This study evaluated how fresh pear cognition variables influences the purchase of primary and secondary products to promote pear consumption. The survey was performed online using 200 consumers who have consumed pears. Consumers’ cognition was classified into two groups, one that was more favorable toward fresh pears and one that was less favorable. The cognition toward pear significantly affected the attitude (p<0.001) and purchase intention (p<0.001) toward fresh pear. When consumers bought fresh pear, sweetness was most important among the selection attributes to both groups, and the most common reason why consumers liked the pear analyzed by check all that apply (CATA) was also sweet taste. However, the negative group did not prefer fresh pear because of taste and texture, so those qualities should be wellcontrolled. In addition, cognition toward primary products influenced liking and purchase intention of processed pear products, especially beverages (p<0.001), bakeries and sweets (p<0.05). Therefore, these types of secondary products should be developed based on consumers’ demands.

This study was conducted to analyze the dietary lifestyle of local Chinese consumers and to classify dietary characteristics according to their dietary lifestyle factors and dietary behaviors. This investigation was conducted for 1 month from 1 January 2017 targeting 300 adult males and females living in China using the online survey company surveymonkey. Four factors relating to dietary lifestyle were identified, gourmet factor, healthy factor, convenience factor and economic factor, and these were grouped into 4 clusters according to their dietary lifestyle factor scores. Group 1, the gourmet economy group, showed a high percentage of living alone and a high frequency of eating out, but a relatively low percentage of three regular meals per day. Their dietary lifestyle was sensitive to gourmet factors and economic factors, but less sensitive to health and convenience factors. Group 2, the wide interest group, contained a high percentage of individuals in their 30s, as well as more highly educated individuals and a higher income than other groups. Because their dietary lifestyle scores tended to be higher than those of other groups, they sought a variety of new foods and gourmet meals for enjoyment of dining and life, as well as well-being food materials and foods related to health. Group 3, the health economic group, constituted a family-type consumer group with lower income level than the other groups. Members of this group were seeking health food and natural food in their dietary lifestyle and tended to pursue a high economic profit ratio when purchasing food. Finally, group 4 showed a relatively higher percentage of women over 30 and individuals with a college level or higher education than the other groups. This group was more interested in health and taste than price and convenience, and showed the highest LOHAS orientation among middle aged Chinese women. Moreover, members of this group directly utilized their knowledge regarding nutrition in real life.

The members of the genus Flavivirus are noteworthy, as they cause infectious diseases in humans, such as Zika, denguefever, yellow fever, West Nile, and Japanese encephalitis. Due to the increased awareness of the public health risk posedby flavivirus-infected mosquitoes, mosquito collections were performed in six urban parks of South Korea, as the parksare designated for human recreation but also provide suitable habitats for mosquitoes. We examined the diversity andabundance of mosquito species and conducted molecular diagnostics for the detection of flavivirus infections. Monthlycollections were carried out in each park from March to August in 2017. A total of 4,851 mosquitoes (5 genera and13 species) were collected using BG-sentinel traps and then investigated for flavivirus infections. Pathogenic flavivirusinfections causing human diseases were not observed in the field-collected mosquitoes. However, insect-specific flavivirus(ISF) infections were detected in several mosquito pools. ISF has been previously known to enhance or suppress the replicationof medically important flaviviruses in co-infected mosquito cells. In this study, partial sequences of ISF were analyzed.However, further studies are needed in order to determine its genetic characterization and biological function in vivo.

The purpose of this study was to investigate meteorological factors’ effects on clothing sales based on empirical data from a leading apparel company. The daily sales data were aggregated from “A” company’s store records for the Fall/Winter season from 2012 to 2015. Daily weather data corresponding to sales volume data were collected from the Korea Meteorological Administration. The weekend effect and meteorological factors including temperature, wind, humidity, rainfall, fine dust, sea level pressure, and sunshine hours were selected as independent variables to calculate their effects on A company’s apparel sales volume. The analysis used a SAS program including correlation analysis, t-test, and multiple-regression analysis. The study results were: First, the weekend effect was the most influential factor affecting sales volume, followed by fine dust and temperature. Second, there were significant differences in the independent variables’effects on sales volume according to the garments’ classification. Third, temperature significantly affected outer garments’sales volume, while top garments’ sales volume was not influenced significantly. Fourth, humidity, sea level pressure and sunshine affected sales volume partly according to the garments’ item. This study can provide proof of significant relationships between meteorological factors and the sales volume of garments, which will serve well to establish better inventory strategies.

본 연구는 수박 접목묘의 활착에 미치는 상대습도의 영향을 알아보고자 수행하였다. 2품종(‘스피드’, ‘삼복꿀’)의 수박(Citrullus vulgaris Schrad.)을 ‘RS-동장군’ 박 대목(Lagenaria siceraria Stanld.)에 접목하고, 접목묘는 주간 25oC/야간 18oC, 광주기는 1일 16시간 기준으로 몰리어다이어그램을 따라 3수준의 상대습도, 95-96%[1.1-0.8(주간) 또는 0.8-0.6(야간) g·m-3수분부족분(VPD)], 97-98%[0.7-0.4(주간) 또는 0.5-0.3(야간) g·m-3 VPD], 또는 99-100%[0.3-0.0(주간) 또는 0.2-0.0(야간) g·m-3 VPD]로 유지하였다. 상대습도 처리 중 97-98% 처리는 대목과 ‘스피드’ 접수의 생체중과 초장을 가장 크게 증가시키며 접목 2일 후에 접합부의 연결을 향상시켰다. 그러나 ‘삼복꿀’의 경우 상대습도 99-100% 처리에서 경경과 초장이 증가하였다. 또한 상대습도 95-96%와 97-98% 처리에서 재배한 2 품종 모두 과산화수소가 덜 발생하고 산화적 스트레스의 지표인 항산화 효소의 활성이 덜 나타났다. 따라서 이 연구의 결과는 수박묘의 접목활착에 가장 적절한 상대습도는 97-98%였다.