The aim of this study was to investigate the hypoglycemic effects of saengshik in Sprague-Dawley (SD) rats and to explore the potential of three commercially available saengshik products (BS, LS, WS) as an alternative diabetic meal. Blood glucose levels were measured at 30, 60, 90, 120, and 150 minutes after the ingestion of experimental materials. In experiment 1, the amount of experimental materials remained the same. We measured blood glucose-related biomarkers as the area under the blood glucose response curve (AUC), glycemic index (GI), maximum concentration (Cmax), and time to reach maximum concentration (Tmax). AUC and Cmax of the experimental group showed significant differences compared to the control group, while GI and Tmax did not show significant differences among the groups but were lower in the experimental group compared to the control group. In experiment 2, carbohydrates were adjusted to the same amount. We measured blood glucose-related biomarkers in the same manner as Experiment 1 and obtained similar results. These hypoglycemic effects appear to be attributed to phytochemicals and dietary fiber found in whole, unrefined grains. These results suggest that saengshik exerts hypoglycemic effects by modulation of glucose-related biomarkers.

Hypertension caused by high-fat and high-salt diets is is a well-known significant risk factor for cardiovascular and cerebrovascular diseases. In this study, to confirm the relationship between hypertension and immune cells, angiotensin (Ang) II was administered to Dahl salt-sensitive (SS) rats and Dahl salt-resistant (SR) rats. Then the expression of immune cells and the proinflammatory cytokines were compared between the SS and SR rats. It was observed that after administration of Ang II (50ng/kg/min) for three weeks, blood pressure was increased in the SS rats, but there was no significant change in the SR rats. In addition, the expression of T helper (Th) cells and Th 17 cells in the spleen and the expression of Th cell Rorγt and regulatory T regulatory (Treg) cells in the peripheral blood mononuclear cells did not show a significant difference between the two experimental groups even after the administration of Ang II.IL-1β expression was significantly increased in the kidney tissue of the SS rats, while there was no significant difference in the IL-6 expression in all the experimental groups. The results of this study suggest that Ang II induces hypertension by stimulating IL-1β secretion from renal macrophage in SS rats.

컴퓨터 시스템의 성능 및 다양한 전산모사 프로그램의 발전으로 더 복잡한 원소로 이루어진 화학시스템의 해석이 가능해지고, 그에 따라 분자동역학 전사모사를 활용한 연구가 활발히 이루어지고 있다. 특히, 기존에는 실험위주로 진행되던 고분자 막에 대한 기체 투과 특성을 계산하는 연구가 관심을 받고 있고, 식품포장, 의약품등에 사용되고 있는 기체차단성 막 에 대한 분자동역학 연구가 많이 이루어지고 있다. 최근 실크 피브로인을 이용해 코팅막을 만들었을 때 기체 차단 효과가 나 타난다는 보고가 있었고, 본 연구에서는 이러한 실크 피브로인을 활용해 복합막을 만들었을 때 산소 차단 효과가 나타나는지 확인하고자 분자동역학 전산모사를 이용해 연구를 진행하였다. 단일 모델을 제작하고 기체 투과 특성을 계산하고 실험값과 비교를 통해 모델이 실제 실험 결과를 반영하는 것을 확인하였고, 실제 복합막 모델을 만들어 고분자 내에서 기체 이동경로 분석을 진행한 결과 산소 분자가 피브로인 영역을 통과하지 못하고 막히는 것을 보여주었다. 따라서, 실크 피브로인이 도입된 복합막이 산소 차단 성능이 우수하여, 식품포장 등에 유용할 것으로 기대된다.

This study investigated the antioxidant activities of wine made with aronia (Aronia melanocarpa). The ethanol concentration of the aronia wine was increased up to 7.8±0.1% on the 8th day of fermentation. Compared to other types of wine, the total amount of organic acids was highest in raspberry wine, followed by grape wine, arona wine, and aronia juice. Because, acetic, oxalic, and succinic acids were not detected in the aronia juice, but were detected in the aronia wine, it was determined that they were produced during alcohol fermentation. The polyphenol content in the aronia juice and wine was higher than in the grape wine and raspberry wine and was twice as much in the aroni wine than in the aronia juice. The flavonoid content in aronia juice and wine was higher than in commercial grape wine and raspberry wine. The DPPH radical scavenging ability was higher than 50% in the aronia wine and juice samples. ABTS radical scavenging activity was higher in aronia juice and wine than in raspberry wine and grape wine. The results of this study suggest that the development of wine with high antioxidant activity is possible if wine is made with aronia.

To produce an intestinal immunomodulatory beverage containing Centella asiatica extract (CAE), three types of CAE-added beverage prototypes were prepared, and their immunomodulatory activities and marker compounds were analyzed. As a result of the cytotoxicity assessment, all the beverages did not show significant toxicity compared to the control group. Next, the immunomodulatory activities of the beverage prototype were evaluated using the inflammatory model of IL-1β-induced intestinal epithelial cell line. All the samples significantly reduced the production of IL-6, IL-8, and MCP-1 in a CAE concentration-dependent manner. In addition, CAE-added beverages inhibited NO, IL-6, and IL-12 production in LPS-induced RAW 264.7 cells. When the major triterpenoids, as marker compounds for the production of CAE-added beverages, were analyzed by HPLC-DAD, only asiaticoside was detected beyond the limit of quantification, while madecassoside, madecassic acid, and asiatic acid were not detected. The amounts of asiaticoside in CAE-added beverage prototypes were confirmed in No. 1 (19.39 μg/mL), 2 (19.25 μg/mL), and 3 (19.98 μg/mL). In conclusion, the results of this study suggested that CAE-added beverage prototypes induced immunomodulatory effects in the intestinal inflammatory cell line models and asiaticoside could be used as a marker compound for CAE-added beverage production.

This study investigated quality characteristics and functionality of rose sparkling wine that were manufactured by secondary fermentation after inoculation of yeast strains. The pH of the samples ranged from 3.96 to 4.05 and total acidity ranged from 0.23 to 0.32%. The alcohol contents of wines ranged from 6.4 to 6.6% and the CO2 pressure ranged from 2.0 to 2.6 bar. The brightness of rose wines ranged from 84.72 to 87.36, the redness from 9.28 to 14.15, and the yellowness from 9.50 to 19.20. The hue value of wines ranged from 1.137 to 1.513 and color intensity ranged from 0.724 to 0.882. Aroma analysis identified 14 alcohols, 22 esters, 4 ketones, 4 acids, and 17 miscellaneous compounds. The total tannin contents and total polyphenol contents of wines were 11.28~12.43 mg% and 24.79~28.20 mg%, respectively. The DPPH radical scavenging activity of wines ranged 63.33 to 67.89% and the ABTS radical scavenging activity of wines 82.16~86.06%. The results of this study provide a basis for establishing the brewing process of rose sparkling wines yeast strains.

In this study, project information of government-funded research institute in the food field was collected and analyzed to systematically identify the factors affecting the process of transferring technological achievements of public research institute to the private sector. This study hypothesized that human resources, financial resources, and technological characteristics as input factors of R&D projects affect output factors, such as research papers or patents produced by R&D projects. Moreover, these outputs would serve as drivers of the technology transfer as one of the R&D outcomes. Linear Regression Analysis and Poisson Regression Analysis were conducted to empirically and sequentially investigate the relationship between input factors and output and outcome of R&D projects and the results are as follows: First, the principle investigator's career and participating researcher's size as human resource factors have an influence on both the number of SCI (science citation index) papers and patent registration. Second, the research duration and research expenses for the current year have an influence on the number of SCI papers and patent registrations, which are the main outputs of R&D projects. Third, the technology life cycle affects the number of SCI papers and patent registrations. Lastly, the higher the number of SCI papers and patent registrations, the more it affected the number of technology transfers and the amount of technology transfer contract.

In Korea, from January 2023, the Act on Labeling and Advertising of Food was revised to reflect the use-by-date rather than the sell-by-date. Hence, the purpose of this study was to establish a system for calculating the safety factor and determining the recommended use-by-date for each food type, thereby providing a scientific basis for the recommended use-by-date labels. A safety factor calculation technique based on scientific principles was designed through literature review and simulation, and opinions were collected by conducting surveys and discussions including industry and academia, among others. The main considerations in this study were pH, Aw, sterilization, preservatives, packaging for storage improvement, storage temperature, and other external factors. A safety factor of 0.97 was exceptionally applied for frozen products and 1.0 for sterilized products. In addition, a between-sample error value of 0.08 was applied to factors related to product and experimental design. This study suggests that clearly providing a safe use-by-date will help reduce food waste and contribute to carbon neutrality.

This study aimed to investigate the acrylamide content in frozen food products after cooking. Twenty samples of bread (Group 1) and 30 samples of processed tuberous and corn vegetable products (Group 2) were selected. Acrylamide levels were quantified using liquid chromatography tandem-mass spectrometry (LC-MS/MS). The frozen food samples were heated using the air fryer cooking method according to the product packaging and were compared to ready-to-eat French fries (Group 3). The results showed that the acrylamide content was the highest in group 3, followed by that in group 2 and group 1. The acrylamide content of all the samples was found to be within the domestic recommended standard of 1 mg/kg. However, when the samples that exceeded EU benchmark level (0.5 mg/kg) were selected and cooked using the deep-fat frying method according to the product packaging, one of them showed the acrylamide content of 1.83 mg/kg, which exceeded the domestic recommended standard. The present study highlights the need for continued evaluation and management to reduce acrylamide contents in frozen foods, as increasing domestic exposure to acrylamide is concerning.

Protein is an essential nutrient for humans to sustain life, but it is predicted that it will be challenging to secure protein through the traditional livestock industry in the future. Microalgae has high future value as an alternative protein food source due to resource utilization and sustainability advantages. In order to increase productivity, the culture conditions of microalgae, Chlorella vulgaris, Dunaliella salina, and Scenedesmus obliquus were examined in this study. The optimal culture conditions of C. vulgaris were mixotrophic culture, 25oC culture temperature, 7.0 initial pH, 10% initial inoculation, stirring culture, 3000 Lux light intensity, and 24L:0D light/dark cycle period with red LED. For D. salina, the optimal culture conditions were mixotrophic culture, 20oC culture temperature, 8.0 initial pH, 10% initial inoculation, stirring culture, 6000 Lux light intensity, and 12L:12D light/dark cycle period with white LED. For S. obliquus, the optimal culture conditions were mixotrophic culture, 30oC culture temperature, 8.0 initial pH, 10% initial inoculation, stirring culture, 4500 Lux light intensity, and 14L:10D light/dark cycle period with fluorescent light. These findings can be used as important information for increasing the production of microalgae as an alternative protein material resource in the future.

This study selected two labor-intensive processes in harsh environments among domestic food production processes. It analyzed their improvement effectiveness using 3-dimensional (3D) simulation. The selected processes were the “frozen storage source transfer and dismantling process” (Case 1) and the “heavily loaded box transfer process” (Case 2). The layout, process sequence, man-hours, and output of each process were measured during a visit to a real food manufacturing factory. Based on the data measured, the 3D simulation model was visually analyzed to evaluate the operational processes. The number of workers, work rate, and throughput were also used as comparison and verification indicators before and after the improvement. The throughput of Case 1 and Case 2 increased by 44.8% and 69.7%, respectively, compared to the previous one, while the utilization rate showed high values despite the decrease, confirming that the actual selected process alone is a high-fatigue and high-risk process for workers. As a result of this study, it was determined that 3D simulation can provide a visual comparison to assess whether the actual process improvement has been accurately designed and implemented. Additionally, it was confirmed that preliminary verification of the process improvement is achievable.

This study was conducted to evaluate in vitro antioxidant activity of goat meat hot water extracts and the changes in apoptosis-related protein expression levels in the cancer cells treated with these extracts. Goat meat hot water extracts were prepared using different cuts of goat meat, including foreleg, hindleg, loin, and rib. Among these extracts, the foreleg and hindleg extracts displayed higher (P<0.05) ABTS radical scavenging activity than the other two extracts. Protein expression levels of BAX, p53, and p21 were not different in the cells treated with the extracts from different cuts, regardless of the cell type. Only p53 expression in HT-29 cells was elevated (P<0.05) after loin extract treatment. These results suggest that antioxidant activity and apoptosis-related effects of goat meat hot water extract varied with cut of meat under in vitro conditions. Because all data was obtained from the in vitro experiment, the ability to generalize conclusions is limited. Additional in vivo studies are necessary.