Dong Ju College

Busan, South Korea

Dong Ju College

Busan, South Korea

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Noh K.-H.,Inje University | Min K.-H.,Inje University | Seo B.-Y.,Inje University | Kim H.-O.,Inje University | And 2 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2011

Defatted green tea seed was extracted with 100% ethanol for 4 hr and then fractionated with petroleum ether, ethyl acetate and butanol. The ethanol and butanol extracts showed greater increases in antiproliferation potential against liver cancer cells than petroleum ether, ethyl acetate, H 2O, and hot water extracts did. Thus, this study was carried out to investigate the anti-proliferative actions of defatted green tea seed ethanol extract (DGTSE) in HepG2 cancer cells. The DGTSE contained catechins including EGC (1039.1±15.26 μg/g), tannic acid (683.5 ±17.61 μg/g), EC (62.4±5.00 μg/g), ECG (24.4±7.81 μg/g), EGCG (20.9±0.96 μg/g) and gallic acid (2.4±0.68 μg/g), but caffeic acid was not detected when analyzed by HPLC. The anti-proliferation effect of DGTSE toward HepG2 cells was 83.13% when treated at 10 μg/mL, of DGTSE, offering an IC50 of 6.58 μg/mL. DGTSE decreased CYP1A1 and CYP1A2 protein expressions in a dose-dependent manner. Quinone reductase and antioxidant response element (ARE)-luciferase activities were increased about 2.6 and 1.94-fold at a concentration of 20 μg/mL compared to a control group, respectively. Enhancement of phase II enzyme activity by DGTSE was shown to be mediated via interaction with ARE sequences in genes encoding the phase enzymes. DGTSE significantly (p<0.05) suppressed prostaglandin E 2 level, tumor necrosis factor-α (TNF-α) protein expressions, and NFκB translocation, but did not affected nitric oxide production. From the above results, it is concluded that DGTSE may ameliorate tumor and inflammatory reactions through the elevation of phase II enzyme activities and suppression of NFκB translocation and TNF-α protein expressions, which support the cancer cell anti-proliferative effects of DGTSE in HepG2 cells.

Zhao X.,Pusan National University | Kim S.-Y.,Dong Ju College | Kim S.-H.,Pusan National University | Qi Y.,National Academy of Agricultural science N AAS | Park K.-Y.,Pusan National University
Journal of the Korean Society of Food Science and Nutrition | Year: 2012

Purified salt and several different types of sea salts showed comutagenicity in the presence of MNNG (N-methyl-N'-nitro-N-nitrosoguanidine). However, the salts exhibited anti-cancer effects in HCT-116 human colon carcinoma cells and AGS human gastric adenocarcinoma cells. Sea salt showed less comutagenicity effects than purified salt. French sea salt (Salines de Guerande) and Korean sea salt I, which contained higher levels of minerals, showed less comutagenicity. In MTT assay, when HCT-116 and AGS cancer cells were treated with the salts, French sea salt (36% and 34%) and Korean sea salt I (35% and 33%) showed higher anticancer activities than Spanish sea salt (33% and 31%), Italian sea salt (29% and 27%), Korean sea salt II (22% and 22%), or purified salt (18% and 15%) at a salt concentration of 1%. French sea salt and Korean sea salt I also showed better anticancer activities than the other salt samples at a low concentration of 0.5% (p<0.05). Apoptosis related genes of Bax and Bcl-2 were regulated by the treatment of the salt in the colon cancer cells. French sea salt and Korean sea salt I especially increased Bax mRNA expression, but decreased Bcl-2 expression, indicating that they can induce apoptosis of the cancer cells. From the experimental results, sea salt showed better health functional effects than the purified salt, and French sea salt and Korean sea salt I which contained high levels of Ca, K, and Mg showed better effects.

Jeong J.-K.,Pusan National University | Park S.-E.,Pusan National University | Lee S.-M.,Pusan National University | Choi H.-S.,South Korean National Institute of Animal Science | And 2 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2011

Although the storage period of raw baechu cabbage could be 2 months at 0~2°C, 1 month was appropriate considering the quality of the baechu cabbage, waste ratio, and storage cost. The polyethylene container was the most efficient storage container among polypropylene box, polypropylene net and polyethylene container. pH of a brined baechu cabbage using raw baechu cabbage was 4.0~4.3 after 8 weeks and its total bacteria and lactic acid bacteria counts were 10 7 cfu/g, and textural property (springiness) lower than 50% was at 8th week of storage at 0~2°C and thus its storage period was limited to 8 weeks. When brined baechu cabbage was prepared by raw baechu cabbage stored for 1 month at 0~2°C, its pH, microorganism counts and springiness showed similar trends to the brined cabbage using raw baechu stored for 0 month. However, its rates of change were faster than the brined baechu cabbage using the raw baechu, and the storage period was limited to 6 weeks. Brined baechu cabbage using the raw cabbage stored for 2 months and its storage period was limited by about 4 weeks judging by its indicated quality characteristics.

Kim S.-J.,Pusan National University | Kim S.-H.,Dong Ju College | Lim Y.-I.,Sungshin Women's University | Kim Y.-G.,Ga Hwa Welfood Co | Park K.-Y.,Pusan National University
Journal of the Korean Society of Food Science and Nutrition | Year: 2014

The purpose of this study was to examine the anti-inflammatory effects of ginger and processed (Beopje) ginger on colitis induced by 2.5% dextran sulfate sodium (DSS) in Balb/c mice. Beopje means a process that herbal medicines are treated by a specific Korean traditional method in order to obtain better pharmacological effects. Mice were fed saline or two different doses of ethanol extracts (ginger and processed (Beopje) ginger) once a day for 14 days. Colitis was induced from day 7 to 14 via administration of 2.5% DSS in drinking water. Experimental animals were divided into four groups: Nor (Normal, 200 μL of saline without 2.5% DSS-treated group), Con (Control, 200 μL of saline and 2.5% DSS treated group), G (500 mg/kg of ginger and 2.5% DSS treated group), and BG (500 mg/kg of Beopje ginger and 2.5% DSS treated group). Body weights of both ginger-administered groups increased compared to the control. Colon length increased to 7.6, and 8.0 cm in the G and BG groups, respectively, whereas that of control was 5.7 cm. Histological colon injury induced by DSS-induced colitis was reduced (P<0.05). In serum and DSS-treated colon tissues, mRNA expression levels of IFN-γ, IL-6, TNF-α, and IL-12 of the Beopje ginger-treated group were significantly suppressed compared to those of the ginger-treated groups. Expression levels of iNOS and COX-2 of the Beopje ginger-treated group were significantly reduced compared to those of the ginger-treated groups (P<0.05), and BG showed stronger anti-inflammatory effects on colitis. These results indicated that ginger exerted anti-inflammatory effects on DSS-induced colitis in mice, and its effects could be increased through Beopje.

Lee S.-C.,Dong - A University | Kim S.-H.,Dong - A University | Park I.-H.,Dong - A University | Chung S.-Y.,Dong Ju College | And 2 more authors.
Biotechnology and Bioprocess Engineering | Year: 2010

In this study a biosurfactant-producing bacterial strain was isolated from oil-contaminated soil on the basis of its ability to degrade crude oil and tributyrin (C 4:0). LSC04 was identified as Bacillus amyloliquefaciens LSC04 via 16S rRNA gene analysis and partial gyrA gene sequence analysis. The biosurfactants were purified and structural analysis results showed that B. amyloliquefaciens LSC04 generated a lipopeptide biosurfactant. Two main ions of 1,086.9 and 1,491.2 were measured via matrixassisted laser desorption/ionization time-of-flight mass spectrometry. The m/z 1,491.2 was shown to correspond to the lipopeptide fengycin B, but the m/z 1,086.9 ion did not correspond to any known lipopeptide. As constituents of the peptides and the lipophilic portion of the m/z 1,491.2; 10 amino acids (Ile-Tyr-Gln-Pro-Val-Glu-Ser-Tyr-Orn-Glu); and β-hydroxy-C17 fatty acid were identified via ESI-MS/MS. Structurally, the lipopeptide of a molecular mass of 1,491.2 differed from fengycin B and fengycin A by a substitution of serine for the threonine residue in position 4, and the amino acid residue in position 6 was equal to that of fengycin A. The major compound, which had a molecular mass of 1,491.2 Da was designated "Fengycin S". © 2010 The Korean Society for Biotechnology and Bioengineering and Springer.

PubMed | Dong Ju College and Daegu University
Type: Journal Article | Journal: Journal of physical therapy science | Year: 2015

[Purpose] This study aimed to improve the asymmetrical weight-bearing ratio by applying repetitive sit-to-stand training methods that feature a step-foot position to the paretic-side foot of hemiplegic patients; it sought also to provide the information needed to apply weight-bearing and balance training to hemiplegic patients. [Subjects and Methods] The subjects were divided into two groups: a spontaneous group and a step group. They all performed repetitive sit-to-stand training five times per week for a total of six weeks. The Biodex Balance System, TUG, and 5XSST were used to measure the static and dynamic standing balance of each patient. A foot mat system was used to measure foot pressure. [Results] In the balance measurements, differences in the Overall index, Ant-post index, Med-lat index, Fall risk index, TUG, and 5XSST after training was significantly different between the two study groups. In evaluating foot pressure measurements, we found that the COP (Ant-post), Peak pressure: hind foot, and Contact area: hind foot measurements significantly differed between the groups after the training. [Conclusion] Repetitive sit-to-stand training that involves positioning the non-paretic leg upward can be considered a significant form of training that improves the symmetric posture adjustment and balance of hemiplegic patients following a stroke.

Kim S.-H.,Dong Ju College
Journal of the Korean Society of Food Science and Nutrition | Year: 2010

This study was conducted to investigate the state of hygiene education aimed for by bakers, and the evaluations of the importance and the performance concerning sanitary characteristics by the bakers. The questionnaires were administered to 186 bakers in Busan and the data evaluated by 5 scales method of Likert were statistically analyzed. 20.4% of bakers have not received hygiene education. Only 32.8% of bakers have experienced hygiene education regularly. The more the bakers were educated, the more they practiced the contents of hygiene education. The major reason of education unfulfilment was due to insufficient equipments and facilities. The scores of the hygienic performance of educated bakers were significantly (p<0.05) higher than those of uneducated bakers in food sanitation, especially for sanitary characteristics on inspection, pre-preparation and distribution. The mean scores of the importance and the performance evaluated by bakers were 4.05/5.00 and 3.76/5.00, respectively. The bakers assessed the highest scores on the importance and the performance of personal hygiene. The gap score was -0.30 between the importance and the performance for sanitary characteristics. The baker recognized that sanitary management was not performed as much as they recognized its importance. The importance and the performance grid of bakers revealed that the items of checking the certification for the origin of new food ingredient, inspecting deliveries as quickly as possible, separation between preparing and breading time, thawing frozen food under running tap water/in refrigerator, separating disposal gloves and utensils by the purpose, putting products in cleaned and sterilized utensils, letting consumes know the expiration date of products, preventing a rubber hose from being left on the kitchen floor, checking insect nets frequently and so on showed lower scores compared to the mean scores of the importance and the performance. The levels of the hygienic performance by bakers were positively correlated (p<0.01) with the recognitions of the importance on sanitary characteristics. These results might provide basic data for hygienic training and play a role on the improvement of the sanitary management in bakery.

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