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Sang Won Lee,Eunji Kim,Tae Yang Jang,Heajung Choi,Seungho Kim,송희진,Moon Jung Hwang,Yongmin Chang,Seung Jae Lee 대한정신약물학회 2022 CLINICAL PSYCHOPHARMACOLOGY AND NEUROSCIENCE Vol.20 No.3
Objective: Recent studies highlighted the triple-network model which illustrated the interactions among three large-scale networks including salience network (SN). The functional magnetic resonance imaging used in this study was designed to investigate the characteristics of three large-scale networks associated with the thought-action fusion (TAF) in patients with obsessive-compulsive disorder (OCD) using power spectral density (PSD) analysis. Methods: This study included 32 OCD patients and 38 age-matched healthy controls (HC). The TAF task was modified from the experiment of Rassin. PSD from time courses in large-scale networks of each subject was measured to compare between the groups for both TAF and resting state. Results: In SN, OCD reported lower power in the low-frequency domain of SN compared to HC using the two-sample t test during the TAF task (t = −2.395, p = 0.019) but not in the resting state. The PSD in the low-frequency domain of the SN had a significant negative correlation with state score in the guilty inventory (r = −0.361, p = 0.042) in OCD patients. Conclusion: This study suggests that OCD patients showed reduced SN power which can be prominent in a certain situation, such as TAF. In addition, the PSD alterations in SN cause difficulty in processing ambiguous emotional cues in social situations, and the difficulty can be connected with a negative feeling (e.g., guilt).
Effects of Cultured Wild-Ginseng Root and Xylitol on Fermentation of Kimchi
Lee, Kun-Jong,Sung, Jung-Min,Kwon, Yong-Suk,Chung, Heajung The Korean Society of Food Science and Nutrition 2014 Preventive Nutrition and Food Science Vol.19 No.1
This study evaluates the effects of cultured wild ginseng root (0.05%, 0.1% v/w) and xylitol in kimchi. The fermented characteristics of kimchi were investigated during 28 days of fermentation at $4^{\circ}C$. The pH value in the sample with the cultured wild ginseng root was higher than that of control group. The total acidity in the sugar groups (SG groups) was higher than that of xylitol groups (XG groups). Comparing total bacterial count, XG groups were lower than SG groups, regardless of the additional ratio of the cultured wild ginseng root. Reducing sugar of XG groups decreased more slowly than SG groups for seven days; glucose and fructose of XG groups were lower than the control group. DPPH radical scavenging activity was higher in groups with cultured wild ginseng root than in control. In the result of sensory evaluation, XG groups were more preferred than other groups. In conclusion, our results indicate that cultured wild-ginseng root and xylitol have a positive effect on the quality of kimchi, such as antimicrobial and antioxidant functions.
Effects of Cultured Wild-Ginseng Root and Xylitol on Fermentation of Kimchi
Kun-Jong Lee,Jung-Min Sung,Yong-Suk Kwon,Heajung Chung 한국식품영양과학회 2014 Preventive Nutrition and Food Science Vol.19 No.1
This study evaluates the effects of cultured wild ginseng root (0.05%, 0.1% v/w) and xylitol in kimchi. The fermented characteristics of kimchi were investigated during 28 days of fermentation at 4℃. The pH value in the sample with the cultured wild ginseng root was higher than that of control group. The total acidity in the sugar groups (SG groups) was higher than that of xylitol groups (XG groups). Comparing total bacterial count, XG groups were lower than SG groups, regardless of the additional ratio of the cultured wild ginseng root. Reducing sugar of XG groups decreased more slowly than SG groups for seven days; glucose and fructose of XG groups were lower than the control group. DPPH radical scavenging activity was higher in groups with cultured wild ginseng root than in control. In the result of sensory evaluation, XG groups were more preferred than other groups. In conclusion, our results indicate that cultured wild-ginseng root and xylitol have a positive effect on the quality of kimchi, such as antimicrobial and antioxidant functions.
Kyungjong Min,Kunjong Lee,Heajung Chung 한국식품저장유통학회 2024 한국식품저장유통학회지 Vol.31 No.3
This study analyzed the factors that influence menu choices through eye-tracking and questionnaires in menu design. Demographic data of subjects coincided with choosing a menu and eye-tracking data. Hot Crispy Chicken Burger is the most popular menu. The study found that regardless of the selected menu, the menu name (35.5 seconds), price (21.6 seconds), and image (16.0 seconds) were viewed the longest, followed by country of origin (8.81 seconds), calories (4.6 seconds), and special indications (p<0.05). The menu name and image were checked more frequently, while calorie information was checked less often. As a result of analyzing various factors that influence menu selection through, Consumer experience and image greatly influenced menu choices. Therefore, if you want to receive a menu selection, it is considered effective to make good use of the menu name and image. In results of principal component analysis (PCA) by gender showed. Men had the longest price in the fixation duration. But, for females, there was a significant difference in gaze fixation when they took the exam, with menu names and special indications being important selection criteria. Since the results show that selection criteria and information acquisition methods differ depending on gender, this research is thought to be able to suggest directions for menu design.
( Hye Jung Hwang ),( Ji Su Kim ),( Bokyung Kim ),( Chi Ho Lee ),( Heajung Suh ),( Heayeon Yun ),( Jonghoon Paik ),( Kiwon Lim ) 한국운동영양학회 2013 Physical Activity and Nutrition (Phys Act Nutr) Vol.17 No.1
This study was designed to investigate the effect of red ginseng (RG) intake during 2 weeks of training on the resting energy metabolism in mice. RG (20 mg/kg body weight) were orally administered to 7-week old male ICR mice during 2 weeks of endurance training. The resting metabolic rate for 24h was measured before and after the 2 week experimental periods. The total amount of food intake was significantly higher in the RG group than in the control group (p < 0.05), whereas mean body weight was not different. Oxygen uptake during 24 hours both before and after the experimental session was not different between the two groups. Carbohydrate oxidation and fat oxidation in resting were significantly decreased and increased by endurance training, respectively, but no difference was observed between the two groups. Accordingly. we suggest that red ginseng intake of 20mg/kg body weight during 2 weeks of endurance training may not affect resting energy metabolism (RER) over one day in male mice.
조리문헌에 수록된 소고기 건열조리법의 문헌적 고찰 - 1800년대 말~1990년대 조리서 중심으로 -
이윤화,신정규,변영미,김명준,민경종,박성진,송정무,정혜정,Lee, Yun Hwa,Shin, Jung-Kue,Byeon, Yeong Mi,Kim, Myeong jun,Min, kyung jong,Park, soung jin,song, Jung mu,Chung, Heajung 한국식생활문화학회 2018 韓國食生活文化學會誌 Vol.33 No.6
The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.
Silk peptide intake increases fat oxidation at rest in exercised mice.
Kim, Jisu,Hwang, Hyejung,Yun, Hea-Yeon,Kim, Bokyung,Lee, Chi-Ho,Suh, Heajung,Lim, Kiwon Center for Academic Pub., Japan [etc.] 2013 JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY Vol.59 No.3
<P>Silk peptides (SP) have been reported to decrease body weight and accumulate fat. We investigated the effects of SP administration by using an open circuit calorimetry system on resting energy expenditure and substrate utilization in resting mice for the duration of 24 h. Seven-week-old male ICR-mice were orally administered SP (800 mg/kg) for 2 wk and were subjected to endurance training. The results indicated that not only was oxygen uptake higher in the SP group than in the CON group (*p<0.05), but also the respiratory exchange rate was lower than that in the CON group for the duration of 24 h (**p<0.01). Moreover, fat oxidation was increased in the SP group. Body weight of the SP group was significantly decreased compared to that of the CON group (*p<0.05). These results suggest that intake of silk peptides increases fat oxidation during rest in exercised mice. Intake of silk peptides is considered to be a favorable supplement for athletes in training. In particular, it would be an effective supplement for athletes who require weight loss along with an increase in muscle mass.</P>