The feasibility of incorporating cabbage powder (CP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. CP was incorporated into cookies at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of wheat flour. pH level and moisture content of cookie dough decreased and increased significantly, respectively, with increasing levels of CP (p<0.05), whereas density was not directly affected by levels of CP incorporation. The spread ratio of cookies and their hardness increased significantly while the loss rate decreased significantly with increasing levels of CP (p<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (p<0.05) with increasing levels of CP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities were significantly elevated by CP addition, and they increased significantly as CP concentration increased in the formulation (p<0.05). Finally, consumer acceptance test indicated that the higher than 4% of CP incorporation had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of CP (2%) were recommended based on overall scores to take advantage of the antioxidant properties of CP without sacrificing consumer acceptability.

This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) mulberry leaf powder (MLP). The pH and density of cookie dough were not significantly influenced by the increasing levels of MLP (p>0.05), while the moisture content appeared to decrease significantly (p<0.05). The spread ratio of cookies tended to decrease with increasing levels of MLP (p<0.05). Lightness (L*), redness (a*), and yellowness (b*) decreased significantly with a higher amount of MLP (p<0.05). The use of MLP significantly increased the hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis-3-ethylbenzthiazoline- 6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that the addition of 1% MLP had a favorable effect on the consumer preferences in all the attributes. Based on the overall observations, cookies with 1% MLP can take advantage of the functional properties of MLP without sacrificing consumer acceptability.

A study was conducted to determine the rheological properties of gochujang and chogochujang at different temperatures (25, 35 and 45°C). The rheological properties of the samples were determined using a rotational rheometer at a shear range of 1 to 40 s-1. The gochujang and chogochujang were found to be Non-Newtonian fluids following the Herschel-Bulkley model. The yield stress and consistency coefficient of the gochujang at different temperatures were higher than those of the chogochujang but the opposite was observed for the flow behavior index. Moreover, all rheological properties of the gochujang and chogochujang decreased with increasing temperature. The consistency coefficient was related to temperature using an Arrhenius-type relationship. The gochujang (14.48 kJ/mol) has higher activation energy than the chogochujang (14.03 kJ/mol). The yield stress values of the gochujang and chogochujang can be related to temperature by linear regression equations and the flow behavior index values by exponential regression equations.

Arsenic (As) is a toxic element that easily taken up by plants root. Several toxic forms of As disrupt plant metabolism by a series of cellular alterations. In this study, we applied annealing control primer (ACP)-based reverse transcriptase PCR (polymerase chain reaction) technique to identify differentially expressed genes (DEGs) in alfalfa roots in response to As stress. Two-week-old alfalfa seedlings were exposed to As treatment for 6 hours. DEGs were screened from As treated samples using the ACP-based technique. A total of six DEGs including heat shock protein, HSP 23, plastocyanin-like domain protein162, thioredoxin H-type 1 protein, protein MKS1, and NAD(P)H dehydrogenase B2 were identified in alfalfa roots under As stress. These genes have putative functions in abiotic stress homeostasis, antioxidant activity, and plant defense. These identified genes would be useful to increase As tolerance in alfalfa plants.

This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) persimmon leaf powder (PLP). pH and density of cookie dough increased significantly but moisture content decreased significantly with increasing levels of PLP (p<0.05). The spread ratio and loss rate of cookies decreased significantly with increasing levels of PLP (p<0.05). Lightness (L*), redness (a*), and yellowness (b*) decreased significantly with higher amount of PLP (p<0.05). The use of PLP significantly increased the hardness of cookies while 2,2-diphenyl- 1-picrylhydrazyl (DPPH) and 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that the addition of PLP up to 2% had a favorable effect on the consumer preferences in most attributes. Based on the overall observations, cookies with 2% PLP can take advantage of the functional properties of PLP without sacrificing consumer acceptability.

The feasibility of incorporating licorice powder (LP) as a value-added food ingredient into convenient food products was investigated using yanggaeng as a model system. LP was incorporated into yanggaeng at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of cooked white beans and LP. pH level decreased while moisture content and soluble solid content increased significantly with increasing levels of LP (P<0.05). In terms of color, lightness decreased while redness and yellowness increased significantly (P<0.05) with increasing levels of LP. Hardness also decreased significantly with higher amount of LP in the formulation (P<0.05). 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities were significantly elevated by LP addition, and they increased significantly as LP concentration increased in the formulation (P<0.05). Finally, consumer acceptance test indicated that the highest levels of LP incorporation (8%) had an adverse effect on general consumer preferences. In contrast, yanggaeng with moderate levels of LP (2%) is recommended based on its overall scores to take advantage of the antioxidant properties of LP without sacrificing consumer acceptability.

White organic light-emitting diodes with a structure of indium-tin-oxide [ITO]/ N,N-diphenyl-N,N-bis-[4-(phenylm- tolvlamino)-phenyl]-biphenyl-4,4-diamine [DNTPD]/ [2,3-f:2, 2-h]quinoxaline-2,3,6,7,10,11-hexacarbonitrile [HATCN]/ 1,1- bis(di-4-poly-aminophenyl) cyclo -hexane [TAPC]/ emission layers doped with three color dopants/ 4,7-diphenyl-1,10- phenanthroline [Bphen]/ Cs2CO3/ Al were fabricated and evaluated. In the emission layer [EML], N,N-dicarbazolyl-3,5-benzene [mCP] was used as a single host and bis(2-phenyl quinolinato)-acetylacetonate iridium(III) [Ir(pq)2acac]/ fac-tris(2- phenylpyridinato) iridium(III) [Ir(ppy)3]/ iridium(III) bis[(4,6-di-fluoropheny)-pyridinato-N,C2] picolinate [FIrpic] were used as red/green/blue dopants, respectively. The fabricated devices were divided into five types (D1, D2, D3, D4, D5) according to the structure of the emission layer. The electroluminescence spectra showed three peak emissions at the wavelengths of blue (472~473 nm), green (495~500 nm), and red (589~595 nm). Among the fabricated devices, the device of D1 doped in a mixed fashion with a single emission layer showed the highest values of luminance and quantum efficiency at the given voltage. However, the emission color of D1 was not pure white but orange, with Commission Internationale de L'Eclairage [CIE] coordinates of (x = 0.41~0.45, y = 0.41) depending on the applied voltages. On the other hand, device D5, with a double emission layer of mCP:[Ir(pq)2acac(3%) +Ir(ppy)3(0.5%)]/ mCP:[FIrpic(10%)], showed a nearly pure white color with CIE coordinates of (x = 0.34~0.35, y = 0.35~0.37) under applied voltage in the range of 6~10 V. The luminance and quantum efficiency of D5 were 17,160 cd/m2 and 3.8% at 10 V, respectively.

경기도 8개 지역에서 2010년부터 2012년 동안 식균성인 노랑무당벌레의 발생기주를 조사한 결과, 흰가루병에 감염된 12종의 식물에서 관찰 이 되었다. 특히 가장 밀도가 높았던 배과원에서 노랑무당벌레는 7월 상순부터 11월 상순까지 발견되었다. 식균성인 노랑무당벌레의 장내에서는 흰가루병 균사나 포자 외에 다른 먹이의 흔적이 발견되지 않았고, 알과 번데기를 제외한 전 발육단계에서 균을 섭식하는 특성을 볼 때 절대적 식균성 곤충으로 생각된다. 25℃에서 오이 흰가루병균을 섭식한 노랑무당벌레의 발육기간은 알, 유충, 번데기, 성충이 각각 3.9, 10.4, 4.1, 37.7일 이었고, 발육단계별 오이 흰가루병 섭식량은 45.6, 144.4, 372.2, 628.1, 473.7 mm 2로 4령, 성충, 3령, 2령, 1령 순으로 많았다. 본 연구를 통해 노랑무당벌 레의 오이 흰가루병에 대한 섭식능력을 바탕으로 향후 유용 토착천적으로써 대량사육기술, 저독성 약제 선발 등 작물 흰가루병 종합방제기술(IPM) 에 대한 연구가 필요하리라 사료된다.

Skin is the outermost organ and acts as a barrier between the organism and environment. Skin protects the organism from environmental insults, such as chemicals, pathogens, and UV light. Much of the protective function of skin is dependent on the epidermis, a multi-layered epithelium that is composed of various cell types such as keratinocytes and melanocytes. Keratinocytes produce protective components through a sophisticated differentiation process. Disturbance of keratinocyte differentiation is related to several skin diseases such as psoriasis and atopic dermatitis. In this study, we prepared extract of combined medicinal plants (ECMP) consisting of Taraxacum platycarpum H. Dahlstedt, Heartleaf Houttuynia, Glycyrrhiza uralensis Fischer, and root bark of Ulmus davidiana. We demonstrated that ECMP enhanced keratinocyte differentiation and barrier functionality using an in vitro cell culture system and in vivo animal test. Treatment of cultured keratinocytes with ECMP resulted in induction of keratinocyte differentiation, as evidenced by increased differentiation markers such as involucrin, loricrin, and filaggrin. In line with these results, ECMP decreased proliferation of keratinocytes cultured in vitro. ECMP applied topically to tape-stripped mouse skins accelerated reduction of transepidermal water loss (TEWL), indicating fast recovery of barrier function. Immunohistochemistry showed that ECMP increased the filaggrin level in tape-stripped mouse skins. These results suggest that ECMP may be applicable for keratinocyte differentiation-related skin diseases.

Biological properties of antimicrobial peptides (AMPs) of hemimetabolous insect are poorly characterized in innate immunity field. To investigate the biochemical properties of hemimetabolous insect’s AMPs, we purified the pyrrhocoricin-like AMP from the hemolymph of Riptortus pedestris and then named as riptocin. We successfully determined the primary protein structure and its cDNA sequence. Interestingly, the determined cDNA revealed that riptocin precursor is composed of 12 repeating units of active riptocins, which implied that riptocin precursor might require to be processed to generate active riptocins by several unidentified processing enzymes. In order to characterize the bio-processing mechanisms of riptocin precursor, we generated the antibody against active riptocin. Using quantitative PCR and Western blot analyses, we showed that gene of riptocin was started to express from the fatbody after three hours post bacterial infection. To address our hypothesis that active riptocin is generated from riptocin precursor by several processing enzymes, we need to obtain the riptocin precursor. Currently, we are expressing the recombinant riptocin precursor using in vitro translation system. Meanwhile, we investigated whether naive hemolymph (naive HL), which may contain precursor riptocin, can generate active riptocin when riptocin precursor was co-incubation with bacteria-challenged hemolymph (active HL), which may contain all processing enzymes. Actually, when naive HL was incubated with active HL, antimicrobial activity was dramatically increased, suggesting that processing enzymes in active HL may induce processing of riptocin precursor to generate active riptocins.

A choice in temporal discounting is often made on one preferred option between a sooner but smaller reward and a later but larger reward. In temporal discounting, a consumer undergoes an evaluation process concerning the trade-offs between time delay (i.e., a choice between sooner and later receipts) and the amount of reward (i.e., a choice between smaller and larger rewards). It has been evidenced that a surprisingly large number of consumers is inclined to choose a sooner option with a lower economic value. Those consumers tend to apply an excessive temporal discounting rate to the time delay and as a result, the sooner option with lower economic value stands out to be more attractive. However, there is another group of consumers who deliberately promote the long-term perspective in the evaluation process. Those consumers show a high tendency of choosing a later option with greater economic value. A key factor affecting the evaluation process is the sensitivity to time delay a consumer entails. The sensitivity to time delay could systematically affect the representations of hedonic pleasure being projected at different time delays and is the basis of individual differences in hedonic orientation. An anhedonia, a person with the ability to control physical pleasure, is likely to be less sensitive to time delay and apply a lower discounting rate for delayed rewards because he processes the presently available pleasure less intensively than do ordinary consumers. Thus, anhedonic consumers are more likely to choose a delay reward in temporal discounting choices. In a famous fable by Aesop, “The Ant and the Grasshopper” suggest a possible linkage between hedonic orientation and temporal discounting tendency. The story goes that the Grasshopper enjoys whatever is on its hands and does not give much thought to what is going to happen in the future, while the Ant takes on the hardship denying the current pleasure as he plans for the difficult winter time. We conducted an experiment to investigate the relationships among individual differences in hedonic orientation, and the behavioral choices in temporal discounting trials by examining the EEG theta (4-8 Hz) correlates. A hedonic orientation questionnaire was developed using twenty selected items from Physical Anhedonia Scale, Barratt Impulsiveness Scale and Impulsive Buying Scale. Using the questionnaire, the hedonic orientation of fifteen participants was analyzed. Among them, five participants were classified into anhedonia (Ant-like, AN) group and ten participants were into hedonic pleasure dependent (Grasshopper-like, GH) group. Participants conducted ten temporal discounting trials and, in each trial, a choice was made between two options, either a smaller reward today (the “now” option) or a greater reward to be received after a specified time delay (the “future-oriented” option). The absolute theta activations while viewing a future-oriented option in each trial were analyzed as the neural correlates of temporal discounting. The results indicated that the hedonic orientation of participants had a high prediction power of not only behavioral choices in temporal discounting but also EEG theta activations in the frontal brain region. In analyzing temporal discounting tendencies, the discounting rate of AN group was found to be lower than that of GH group. In addition, EEG theta analysis shows two interesting activation patterns in the frontal region. First, AN group showed higher frontal theta activations than GH group indicating its deliberate engagement to future-oriented options. Second, theta activations in the Dorsolateral Prefrontal Cortex (DLPFC), more specifically AF3 and AFz, were negatively correlated with the discounting rate of participants. Neuroscience researches often refer that DLPFC is associated with deliberate and analytic information processing. Therefore, the high theta activations in DLPFC could be considered as a distinctive neural indicator of high anhedonia traits and low temporal impulsivity.

The effects of incorporating yacon powder on the physicochemical properties and consumer acceptance of cookieswere investigated. With increased yacon powder content, the pH and density of cookies decreased significantly(p<0.05) while moisture content increased (p<0.05). Also the spread factor decreased with the addition of yaconpowder (p<0.05). Control showed the maximum value of hardness, but no significant differences were foundamong the 10-40% samples (p>0.05). Lightness and yellowness decreased significantly while redness increased sig-nificantly with a high content of yacon powder in the formulation (p<0.05). A consumer acceptance test indicatedthat the 10% sample received significantly higher scores in all attributes including overall acceptance (p<0.05).Cookies with 10% yacon powder are recommended to take advantage of the functional properties of yacon powderwithout sacrificing consumer acceptability.

The feasibility of incorporating jujube concentrate (JC) as a value-added food ingredient in convenience food prod-ucts was investigated using a model system of gelatin jelly. With an increasing level of JC added, the pH, moisturecontent, and lightness gradually decreased while the soluble solids content increased (p<0.05). Hardness and totalpolyphenol content also increased significantly with a higher amount of JC in the formulation (p<0.05). A con-sumer acceptance test indicated that the addition of JC had a favorable effect on consumer preferences in allattributes. Jelly with 20% JC is recommended (with respect to the overall preference score) for taking advantage ofthe functional properties of JC without sacrificing consumer acceptability.

Cookie samples were prepared with pomegranate powder (PP) substituted for 0%, 5%, 10%, 15%, and 20% of thewheat flour. The effect of increased levels of PP on the physicochemical properties and consumer acceptance ofcookies was investigated. With the addition of PP, the pH and moisture content of both cookie dough and cookiesdecreased while the soluble solids content increased significantly (p<0.05). Also lightness (L*) decreased and red-ness (a*) increased significantly with increasing amounts of PP in the cookies (p<0.05). Hardness increased from14.05N for the control to 22.44N for 20% PP (p<0.05). In general, the total polyphenol content (TPC) of thecookies increased significantly with the addition of PP (p<0.05). Acceptability ratings indicated that 10% PP con-tent provided the optimum supplementation level for the highest consumer acceptability of the fortified cookies.