노루궁뎅이버섯의 국내 야생수집 18 균주와 재배종 ‘노루1호’, ‘노루2호’ 품종의 PDA배지에서 균사체 배양적 특성은 갈색색소생산, 기중균사형, 분지균사형으로 분류되었으며 KFRI 509, KFRI 1091, KFRI 1093, KFRI 1623의 균사생장율이 ‘노루1호’, ‘노루2호’보다 20% 이상 높았다. Ethanol 60%추출물이 페놀함량과 DPPH와 ABTS라디칼 소거능이 농도 의존적으로 가장 높았다. 노루궁뎅이버섯 수집 균주의 항산화활성은 KFRI 507, KFRI 508, KFRI 842, KFRI 1623균주가 재배종 ‘노루1호’, ‘노루2호’와 비교하여 DPPH라디칼 소거능은 농도 의존적으로 10%에서 40% 이상 높았으며 ABTS라디칼 소거능은 추출물 0.125 mg/ml를 기준으로 ‘노루1호’, ‘노루2호’보다 30%에서 60% 이상 높은 활성을 보였다.

GABA(γ-aminobutric acid)는 비단백질성 아미노산으로 뇌기능 촉진, 신경안정 및 혈압저하 효과 등의 생리 활성 기능물질로 알려져 있다. GABA 고함유 배추김치를 제조하기 김치제조 시 사용되는 부재료로 표고버섯, 느타리, 팽이, 큰느타리, 양송이 등 국내산 버섯류를 수집하여 열수 및 5% trichloroacetic acid 로 추출하고 HPLC을 이용하여 GABA 함량을 분석하였다. 버섯류 중에는 양송이 39.46 mg 100 g-1, 큰느타리 31.63 mg 100 g-1, 느타리 70.75 mg 100 g-1로 순으로 느타리 버섯이 가장 높은 GABA 함량을 나타내어 김치 부재료로 사용하였다. 느타리 버섯이 함유된 김치육수에 GABA 생성 Lactobacillus 유산균을 접종하고 30°C에서 24시 간 발효시킨 육수를 이용하여 김치를 제조한 후, 4°C에서 숙성 기간별 GABA 및 glutamic acid 함량변화를 분석한 결과, 김치는 초기에 비해 19일 후 GABA 함량이 88.59 mg g-1 증가하였고, 김치국물도 173.79 mg 100 mL-1의 증가효과를 보였다. 이상의 결과를 통해 배추김치 제조시 부재료로 느타리 버섯과 실온에서 Lactobacillus 균을 접종하여 발효한 육수를 사용시 배추김치의 GABA함량을 증진시키는 효과를 얻을 수 있었다.

In this study, the process of sinapine removal from surface-active substances extracted from defatted rapeseed cake was established by using a mixed organic solvent system (diethylether:ethyl acetate = 1:1, v/v). The emulsifying properties of the purified surface-active substances were investigated. Thin layer chromatogram showed that sinapine was removed and purified surface-active substances were found to have better emulsifying properties compared to a non-purified one or commercial soy lecithin. As for interfacial tension data, purified surface-active substances showed values lower (10-1 wt%: 3.20±0.57 mN/m) than the non-purified ones (10-1 wt%: 14.16±0.27 mN/m). In addition, we found that fat globule size in emulsions with purified surface-active substances was much smaller than in emulsions with non-purified substances or commercial soy lecithin. These results could be attributable to the increased amount of phospholipids in purified substances following sinapine-removal.

This study aimed to identify the effects of health-related menu choice attributes on customer behavioral intentions at wellbeing restaurants and analyze the moderating effects of food involvement and trust, which can influence customer preference and their intentions to visit well-being restaurants. This study designed a survey, and 351 respondents who have eaten at well-being restaurants completed the questionnaire. Exploratory factor analyses were conducted to identify underlying dimensions related to health-related menu choice attributes, food involvement, and customer behavioral intentions toward well-being restaurants. The three factors regarding health-related menu choice attributes and the three factors related to food involvement were identified. In order to test the relationships between health-related menu choice attributes and behavioral intentions as well as to investigate the moderating effects of food involvement and trust, hierarchical regression analyses were conducted. Results indicated that the three factors of health-related menu choice attributes were significantly and positively related to behavioral intentions. Among food involvement factors, dining environment and cooking were significantly related to behavioral intentions toward well-being restaurants. Trust had a significant influence on behavioral intentions. Results showed that food involvement and trust could moderate the effects of health-related menu choice attributes on behavioral intentions toward well-being restaurants.

We studied customer recognition and understanding of menu labeling as well as the correlations between customer support for menu labeling and multiple factors, such as demographic characteristics, dinning-out behavior, and menu selection criteria. This study designed a survey and received responses from 351 individuals. The analysis results reveal that most respondents did not acknowledge menu labeling or lacked knowledge of it. Many of the respondents showed experience in ordering from menus with ingredient labels, but many showed no interest in menu labeling. Exactly 114 (32.5%) respondents showed support of menu labeling, and most were interested in levels of trans-fat, fat, and cholesterol. The respondents reported that menu labeling should be implemented more in fast-food restaurants and causal dinning restaurants. This study also analyzed how customer menu selection criteria are related to support level of menu labeling. Respondents were classified into three groups based on their support level for menu labeling (low · medium · high), after which correlations between customer menu selection criteria and support level were examined. Respondents in the high support group considered all menu selection criteria (i.e., ingredients, health, and consideration of calories). GLM analysis showed that monthly dining-out expenses were highly related to support level with a significance level of 0.05, and the interaction between monthly dining-out expenses and respondents' jobs also affected support level with a significance level of 0.01.

Due to an overall increase of income, the general standard of living has improved and people have begun to be interested in being more healthy in their lives. This tendency has affected the food market, especially in relation to organic and eco-friendly food. Thus, the overall market size for those products has grown to give more choices to consumers. To examine the effect of the motive for choosing certain food products on the actual attitude and intent to purchase the products, a survey was given to 330 people living in Seoul, which resulted in 235 usable responses. The content of the questionnaire consisted of 18 questions on food choice motives, 3 questions on the attitude toward organic foods and 3 questions on the intention of purchasing for organic foods. The SPSS 12.0 statistics program was used to analyze of following: frequency analysis, factor analysis, reliability analysis, t-test, one way ANOVA and regression analysis. Five factors of food choice motives were obtained from the analysis: health, convenience, price, familiarity and environmental protection. The regression analysis showed that food choice motive, health and environmental protection factors have a positive relationship with organic food attitudes and organic food attitudes have a positive relationship with the intent to purchase organic food.

An individual's food-related personal traits play an important role in influencing personal food choice and habits. According to culture, their influence can manifest differently. To ascertain personal traits about food, FNS (food neophobia scale) and FIS (food involvement scale) were employed in recent studies. This study aimed to understand the food culture and food choices of East-South Asians who live or stay in Korea through comparison of FNS and FIS. Eighty Koreans and 233 East-south Asians (Indonesians, Filipinos, Malaysians, Vietnamese, Thai, Singaporeans, and Bangladeshi) completed a questionnaire to measure FNS (10 questions), FIS (12 questions), and sociodemographic conditions (9 questions). ANOVA was conducted to ascertain FNS and FIS between the groups, and regression analysis was carried out to determine which sociodemographic factors had an effect. The items were analyzed to determine the differences according to gender, age, marital status, nationality, religion, occupation, educational background, monthly income, and length of residence in Korea. FNS showed significant differences between the groups with regard to sociodemographic characteristics, except gender, age, and marital status, whereas FIS showed significant differences in gender, nationality, religion, occupation, educational background, monthly income, and length of residence in Korea. The results of the regression analysis suggest that nationality strongly affected FNS and FIS, and FIS was also affected by gender.

The purpose of this study was to examine the effect of customer perceptions of control within the dining experience on customer satisfaction. Customer perceptions of the resulting pace of the service encounter negatively impacted their satisfaction ratings during the stages of ordering, production, and payment in a restaurant. The moderating influence of perceived service pace satisfaction during service stages in a restaurant on the relationship between perceived service pace and customer satisfaction was also examined. Perceived service pace satisfaction was examined using expectancy disconfirmation theory. The effect of perceived pace on customer satisfaction was moderated by perceived service pace satisfaction during the production stage with a greater tolerance to a faster pace during the ordering stage. The management needs to consider the negative effect of service encounter pace on customer satisfaction. Perceived service pace satisfaction during the service stages in a restaurant should also be factored into strategy development for duration control.

A number of factors are thought to influence people’s food choices, and there has recently been an increasing emphasis on understanding the consumer’s motives behind choice of food types. For one thing, an individual’s personal food-related tastes are thought to certainly influence personal food choice. This study aimed to discover the new motives for food, and what motives determine the food choice of foreigners living in Korea. Subjects (N=210) completed a Food Choice Questionnaire (65 questions) measuring specific motives and sociodemographic conditions (9 questions). Factor analysis and ANOVA were used to ascertain the food choice motives. Fourteen factors emerged, which were labeled health, mood, convenience, sensory appeal, natural content, price, weight control, familarity, political value, ecological protection. and religion. We also found that motives for new food choices include national image and information, ethnic food, and sanitation. Items were analysed to determine differences according to nationality, religion, occupation, and length of residence in Korea. All subjects thought sanitation is the most important motive in choice of food, and health, natural content, and ethnic food were also important.

Eukaryotic translation initiation factor 5A (eIF-5A) is essential for proliferation of eukaryotic cells, andwas identified as diagnotic marker in cervical intraepithelial neoplasia, cervical and endometrial cancer, but relatively little is known about thein vivo and in vitro expression patterns of eIF-5A in oral premalignant and malignant lesions mirror the expression levels observed in vitro with cells derived from normal oral mucosa, immortalized oral keratinocytes (IHOK) and primary and metastatic oral squamous cell carcinoma (OSCC). We used an oral squamous cell carcinoma (OSCC) progression model composed of cell lines and tissue specimens to characterize expression patterns by Western blotting and immunohistochemistry. eIF-5A and PCNA levels are elevated in IHOKand primary and metastatic OSCC cella as compatred to normal human oral keraitinocytes. eIF5A and PCNA expression was l imited to basal cells of normal oral mucosa. eIF-5A and PCNA expression is increased in dysplastic epithelium spreading to more superficial layers, and its expression levels correlated significantly with the degree of dysplasia. Well and moderately differentiated OSCC showed strong expression of eIF-5A and PCNA. These results suggest that upregulated expression of eIF-5A seems to be an important epigenetic alteration that accompanies oral carcinogenic progression, and eIF-5A could be used as an biomarker for oral premalignat lesion or squamous cell carcinoma

Considering the great potential of iron chelators at inhibiting the proliferation of tumor cells, in order to determine the molecular and biological basis for the effects of iron chelator in oral cancer, we investigated the effects of iron chelator, desferrioxamine (DFO), on the gene profiling analysis of immortalized human oral keratinocytes (IHOK), and oral cancer cells (HN12), using the cDNA microarray. We identified 46 clones cDNA exhibiting more than 2 fold overexpression in DFO treated IHOK and HN12 cells, and 94 cDNA reveal more than 2 fold down-regulated expression. Examination of gene expression that differs between DFO treated vs. control IHOK and HN12 cells apprear to be related to : cell cycle regulator, cell growth and apoptosis, signal transduction and stress. p21 for cell cell cycle factor was upregualted, and cyclin-cdk gene was decreased expression, so we observed cell cycle arrest in DFO treated IHOK and HN12 cells. In tumor growth, we have identified downregulation of hemidesmosomal protein (bullous pemphigoid antigen 1) and epiregulin expression in DFO treated IHOK and oral cancer cells. Signal transducers including mitogen-activated protein kinase-activated protein kinase 5, serine/thereonine kinase 6 were downregulated with DFO treated cells, suggesting the DFO regulates the p38 MAP kianse pathway in immortalized and maignant oral keratincytes. In conclusion, we have demonstrated the high-throughput utility of cDNA array hybridization in parallel to the gene expression analysis to identify genes that are expressed differentially in DFO treated with immortalized and malignant oral keratinocytes. The differentially expressed genes identified here should be informative in DFO-induced anti-cancer effects.

본 연구는 기존의 평가방법 및 평가시스템의 문제점을 지적한 후. 영리조직의 성과측정 방법론인 균형성과표(BSC: Balanced Scorecard) 접근을 채택하여 지자체 웹사이트 성과측정 프레임워크를 제시한다. 또한 본 연구에서는 이 프레임워크를 지원하는 정보시스템을 설계하고, 프로토타입을 개발한 후, 군단위 지방자치단체의 사례를 보여줌으로써 본 프레임워크 및 시스템의 적용 가능성을 보인다.

본 연구는 해양 식물플랑크톤에 대한 지속성 유기오염물질의 영향을 이해하기 위한 목적으로, 우리나라 연안역에서 연간 우점적으로 나타나는 식물플랑크톤 주요 5종 즉, 규조류 Skeletonema costatun, 침편모조류 Heterosigma akashiwo, 와편모조류 Prorocentrum dentatum, P. minimum, Akashiwo sanguinea를 이용하여 benzo〔a〕pyrene(PAHs)에 72시간동안 노출시킨 다음 각 종의 성장

The purpose of this study is to interpret Landscape of Naeap Village which still preserves the Confucian culture and the traditional clans among the ideally settled villages mentioned in Joong Hwan Lee’s 『Taengniji』and 『Joseon’s Fengsui』from the time of Japanese Imperial Rule, from CPTED principles. The following are the findings of this study: First, in terms of access control and zoning, Naeap Village was controlling access from the outside with the natural environment of Banbyeoncheon River and the hills surrounding the village, the artificial environment of human-scale walls around the head house and the dead ends, and the reformation by the Confucian ideologies. Naeap Village, in particular, is prominently configured by the hierarchy of zones; the Gaehosong pine trees, Gyeongpodae, and Naeapssu by the entrance to the village are considered the village itself and the landscapes and valleys are managed by the head house. Second, the Confucian culture across the village, the traditional vegetation method that does not hide the visibility, and the workers in the farms allow natural monitoring. The surrounding visibility is also applied to the spirit of mutual cooperation in the farming society, the culture of commoners at the common well and laundry site, and the culture of ruling class at the towers and pavilions. Third, Traditional villages show the efforts to preserve and maintain the villages with the village rules, the organizational decrees of the clan, and active response to national disasters

콜라비의 저장기간 동안 품질이 유지되는 적정 유통기간 설정을 위해, 2차대사산물 및 생리적 변화를 조사하였다. 그 결과, 콜라비를 상온에 저장할 경우, 저장 2주후부터 부패가 발생하기 시작함과 더불어 총 페놀 및 플라보노이드 함량 또한 급격한 감소를 보였다. 반면에 저온저장의 경우, 저장 2개월간 품질의 변화가 거의 없고 기능성 성분도 초기값을 유지하거나 높은 값을 유지하였다. 콜라비의 총 페놀 함량과 플라보노이드 함량은 저온저장으로 증가하였고, 상온저장 기간 동안 감소하였다. 또한 포장처리에 관하여, 콜라비의 페놀함량은 저장기간동안 포장처리 유무에 따른 유의적인 차이가 없었으나, 플라보노이드 함량은 0.05 mm PE 필름 밀봉시 이들 성분의 변화가 적은 것으로 나타나, 콜라비를 포장하여 저장하는 것이 플라보이드 함량 보존에 유효한 것으로 나타났다. 항암 성분으로 알려진 glucosinolate는 저장 기간 동안 유의적인 차이가 없는 것으로 나타나, 콜라비가 장기 저온저장동안 이들 유용한 성분을 유지하는 것으로 보인다. 본 연구에서 콜라비의 저장기간 동안 2차대사산물과 외관 품질변화는 밀접한 상관관계가 나타났다. 이러한 결과로부터, 페놀화합물과 같은 2차대사물질이 콜라비의 저장수명 구명을 위한 품질 지표로서 검토될 수 있을 것으로 제시한다.

글루코시놀레이트는 십자화과 채소에 다량으로 함유되어 있으며 병해충 저항성 및 항균 기능을 가지는 식물의 이 차대사산물 중 하나이다. 최근에는 글루코시놀레이트가 가지는 항암 기능이 알려지면서 기능성 물질로써 주목을 모으고 있다. 식물에서 글루코시놀레이트 생합성 조절을 위한 분자생물학적 연구는 애기장대를 중심으로 진행되 었고, 그 결과 글루코시놀레이트 생합성과 관련된 MYB 전사 조절 인자의 기능이 확인된 바 있다. 본 연구에서는 십자화과 채소인 배추에서 글루코시놀레이트 생합성에 관련된 MYB 전사 조절 인자를 탐색하고, 유전자의 발현 을 분석함으로써 글루코시놀레이트 생합성과 관련된 MYB 전사 조절 인자의 발현 기작을 규명하고자 하였다. 배 추 유전체 연구를 통해 밝혀진 정보를 바탕으로 글루코시놀레이트 생합성에 관여하는 것으로 알려진 BrMYB 유 전자 13종이 확인되었다. 전사 조절 인자 13종의 microarray 데이터를 분석한 결과, 식물의 생육 단계별로 다양한 발현 양상이 관찰되었고, 몇몇 전사 조절 인자의 경우 abiotic stress 처리에서 강한 유전자 발현이 관찰되었다. 다양 한 표현형을 가진 배추 유전자원 35 계통을 대상으로 각 전사조절 인자의 발현을 Real-time PCR 방법으로 분석한 결과, 전사 조절 인자 간 유전자 발현양에 유의한 상관관계가 확인되었다. 또한 HPLC 분석을 통하여 확인된 배추 유전자원 35계통의 글루코시놀레이트 성분 분석 결과와 유전자 발현 간에 상관관계를 분석한 결과, 각 전사 조절 인자와 글루코시놀레이트 성분 간 유의한 상관관계가 관찰되었다. 본 실험의 결과 배추의 글루코시놀레이트 생합 성에 관여하는 BrMYB 전사 조절 인자의 발현 분석을 통해 글루코시놀레이트 함량에 관여할 것으로 추정되는 주 요 BrMYB 전사 조절 인자를 확인할 수 있었다.