In this study, soybean pods of 45 soybean landraces (or varieties) were classified as yellow (19 samples), black (23 samples), or black in green (3 samples) based on soybean seed coat color. Total polyphenol and flavonoid contents were measured, and antioxidant, anti-inflammatory, anti-obesity, and estrogen-like activities were assessed. Total polyphenol and flavonoid content ranges were 24.13-108.03 mg GAE/g and 3.31-72.02 mg CE/g, respectively, and were highest in the black group followed by the yellow group and were least in the black in green group, while ABTS and DPPH activities followed the order black in green > black > yellow. Estrogen-like and estrogen receptor-α activity ranges were 29.06-35.58 pg/mL and 7.05-10.13 pg/mL and were followed the order yellow > black > black in green and black in green > yellow > black, respectively. Nitric oxide (NO) inhibitory and UCP-1 activities followed the same order as estrogen receptor-α activities. Our findings suggest that soybean pods are excellent sources of antioxidants and high-quality functional materials.

The effects of different spray angles (90°, 85°, 80°) on the microstructure and mechanical properties of a Y2O3 coating layer prepared using the atmospheric plasma spray (APS) process were studied. The powders employed in this study had a spherical shape and included a cubic Y2O3 phase. The APS coating layer exhibited the same phase as the powders. Thickness values of the coating layers were 90°: 203.7 ± 8.5 μm, 85°: 196.4 ± 9.6 μm, and 80°: 208.8 ± 10.2 μm, and it was confirmed that the effect of the spray angle on the thickness was insignificant. The porosities were measured as 90°: 3.9 ± 0.85%, 85°: 11.4 ± 2.3%, and 80°: 12.7 ± 0.5%, and the surface roughness values were 90°: 5.9 ± 0.3 μm, 85°: 8.5 ± 1.1 μm, and 80°: 8.5 ± 0.4 μm. As the spray angle decreased, the porosity increased, but the surface roughness did not show a significant difference. Vickers hardness measurements revealed values of 90°: 369.2 ± 22.3, 85°: 315.8 ± 31.4, and 80°: 267.1 ± 45.1 HV. It was found that under the condition of a 90° angle with the lowest porosity exhibited the best hardness value. Based on the aforementioned results, an improved method for the APS Y2O3 coating layer was also discussed.

In this study, the high-temperature oxidation properties of austenitic 316L stainless steel manufactured by laser powder bed fusion (LPBF) is investigated and compared with conventional 316L manufactured by hot rolling (HR). The initial microstructure of LPBF-SS316L exhibits a molten pool ~100 μm in size and grains grown along the building direction. Isotropic grains (~35 μm) are detected in the HR-SS316L. In high-temperature oxidation tests performed at 700oC and 900oC, LPBF-SS316L demonstrates slightly superior high-temperature oxidation resistance compared to HR-SS316L. After the initial oxidation at 700oC, shown as an increase in weight, almost no further oxidation is observed for both materials. At 900oC, the oxidation weight displays a parabolic trend and both materials exhibit similar behavior. However, at 1100oC, LPBF-SS316L oxidizes in a parabolic manner, but HR-SS316L shows a breakaway oxidation behavior. The oxide layers of LPBF-SS316L and HR-SS316L are mainly composed of Cr2O3, Febased oxides, and spinel phases. In LPBF-SS316L, a uniform Cr depletion region is observed, whereas a Cr depletion region appears at the grain boundary in HR-SS316L. It is evident from the results that the microstructure and the hightemperature oxidation characteristics and behavior are related.

The purpose of this study was to select 30 representative Korean dishes by a systematic review of preferences and recognition of Korean foods. The papers for the review were located using the keywords ‘hansik’, ‘hanguk eumsik’ from DBpia, KISS, NDSL and RISS, and 18 relevant papers were finally short-listed. To analyze the preferences of Koreans and foreigners for Korean dishes, respondents were chosen from various regions such as Asia, Europe, South Pacific, Africa, and North/South America. A total of 4,053 respondents participated in the selected papers and Korean dishes were classified according to the content analysis based on books published by the Rural Development Administration (RDA). Among the main dishes, two kinds of cooked rice were selected, bibimbap and kimbap. Also, noodles, dumplings, and sliced rice cake soup varieties mul-naengmyeon, guksujangguk, mandu, and tteokguk were selected as main dishes. The side dishes selected included 6 kinds of soup, miyeokguk, yukgaejang, samgyetang, gomtang, seolleongtang, and galbi-tang. Other side dishes selected were six types of stews namely doenjang-jjigae, kimchi-jjigae, sundubu-jjigae, haemultang, maeuntang, and dakbokkeum- tang. Three kinds of grilled side dishes selected were bulgogi, galbi-gui, and samgyeopsal-gui. Galbi-jjim was selected in the category of braised or steamed foods. Tteokbokki and japchae were the stir-fried food selected. Pan-fried foods and fried foods selected included a kind of haemul-pajeon and dak-gangjeong respectively. Seasoned vegetables selected were samsaek-namul including gosari-namul, sigeumchi-namul and doraji-namul. Two kinds of baechukimchi and kkakdugi were selected as kimchies, and sikhye was selected in the category of beverages and teas. These results could be used as selection criteria in developing recipes for representative Korean menus.

We investigated the inhibitory effects of solvent extracts from Ailanthus altissima in A549 human lung cancer cell. A. altissima has been recognized as a traditional healthy food due to its various biological activities against hypertension, strokes, fever, pain, neuralgia, inflammation, and cancer effects. Recently, it has been reported that the extracts of various wild vegetables show strong anti-cancer properties by induction of apoptosis. However, the mechanisms of their cytotoxicity in human lung cancer cells have been poorly understood. The present study was investigated the effects of solvent extracts from A. altissima on cell growth and apoptosis on A549 human lung cancer cells. A treatment of A. altissima inhibited the growth of A549 cells in a dose-dependent manner by inducing apoptosis. Especially, the chloroform fraction showed the highest anti-cancer effect among five kinds of fractions. And also, induction of apoptosis by chloroform fraction were associated with down-regulation of Bcl-2, and up-regulation of pro-apoptotic Bax expression. From these results, A. altissima may have a therapeutic potential in human lung cancer cells and as a functional food.

영양고추시험장에서 분양 받은 고추 유전자원 523종에 대한 카로티노이드의 정성 및 정량 분석과 ASTA color 지수를 분석하였다. 개별 카로티노이드는 capsanthin, lutein, zeaxanthin, β-cryptoxanthin, α-carotene, β-carotene 등으로 동정하였다. 총 카로티노이드 함량은 0.5-84.8 mg/100g DW으로 나타났으며 ASTA color 지수는 0.7-233.1로 나타났다. 개별 카로티노이드의 평균갑과 총 카로티노이드 함량에 대한 비율은 β-carotene 5.0 mg/100g DW (24.8%) > capsanthin 5.0 mg/100g DW (24.7%) > zeaxanthin 4.1 mg/100g DW (20.4%) > β-cryptoxanthin 3.0 mg/100g DW (14.8%) > lutein 2.7 mg/100g DW (13.3%) > α-carotene 0.4 mg/100g DW (2.0%) 순으로 분석되었다. 카로티노이드 중 capsanthin의 함량이 ASTA color 지수와 높은 상관관계를 보였으며 (R2 = 0.723) capsanthin이 23.2 mg/100g DW으로 고함유된 자원 IT223599를 선발하였다. 또한 카로티노이드 크로마토그램의 패턴에 따라 고추유전자원을 7가지 그룹으로 구분하였으며 이는 고 색소 함유 품종 육종 등 다양한 산업 소재로 활용 될 수 있다.