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To improve the industrial use of health-functional materials based on edible insects, the objective of this study was to establish optimal conditions for improving the quality of Protaetia brevitarsis seulensis larval (PBSL) hydrolysates. PBSL was extracted using four methodologies: atmospheric pressure 50 °C-water extraction, atmospheric pressure 95 °C-water extraction, atmospheric pressure 50 °C-water enzymatic hydrolysis, and enzyme treatment under high pressure (HPE). The quality characteristics of soluble solid content, extraction yield, total protein content, protein yield, protein content with low molecular weight (LMW) (

This study investigated the effects of the corporate social responsibility (CSR) of franchise coffee shops on their corporate image and their customers&rsquo, behavioral intention. From 5 October 2017 to 26 October 2017, a total of 300 survey questionnaires were distributed, out of which 285 were analyzed. Accordingly, among the dimensions of CSR, only the economic, discretionary, and legal responsibilities had significant effects on corporate image. Moreover, corporate image had a significant effect on customers&rsquo, behavioral intention. Therefore, the CSR of franchise coffee shops is an important antecedent of corporate image, while corporate image is an important antecedent of behavioral intention. With respect to the pyramid of CSR, economic responsibilities should be first fulfilled prior to other social responsibilities. In addition, CSR programs will become the core task of corporate sustainable management because CSR can potentially influence consumers to have a positive behavioral intention and can result in product preferences by conveying a particular corporate image.

This study assessed the effects of soybean extract concentration and incubation time on the physical properties of Yukwa, a traditional Korean oil-puffed snack. Notably, whiteness decreased, while redness and yellowness increased as the soybean extract concentration increased. The expansion rate of Yukwa increased as the soybean extract concentration increased. Moreover, that in the 0 and 7% soybean extract groups decreased, followed by slight increase as the incubation time increased, and the 14% soybean extract treatment group showed increased expansion with incubation time. The oil absorption rate of Yukwa increased with soybean extract concentration and incubation time, and the hardness of Yukwa was decreased as the soybean extract concentration and incubation time increased. Peak number increased with soybean extract concentration, but decreased with incubation time. Finally, response surface analysis showed that a soybean extract concentration of 7.69% and incubation time of 6.41 h were optimal for achieving the desired peak number.

The purpose of this study was to analyze foodservice operation, dietary life education, and nutrition counseling tasks of nutrition teachers and dietitians in elementary, middle, and high schools in Jeju, Korea, and to provide effective ways to implement dietary life education and nutrition counseling in schools. This study surveyed 94 nutrition teachers and 46 dietitians working at elementary, middle, and high schools in Jeju during 7-14 May 2015. The importance and performance of 16 tasks of nutrition teachers and dietitians were measured using questionnaires. The data was analyzed by using the SPSS software and Importance-Performance Analysis (IPA). Importance was ranked in the order of foodservice operation (4.72), dietary life education (4.37), and nutrition counseling (4.24); and performance was ranked in the order of foodservice operation (4.48), dietary life education (3.70), and nutrition counseling (3.22). The importance-performance matrix showed that in Quadrant 4, the "Concentrate Here" item was "nutrition and dietary life education for students", while in Quadrant 2, the "Possible Overkill" item was "cost control and office management". These findings suggest that it is important to reduce unnecessary administrative and office management tasks in order for nutrition teachers and dietitians to implement effective nutrition education, dietary life education, and nutrition counseling programs.

Circulating neutrophil gelatinase-associated lipocalin (NGAL) is associated with obesity-related metabolic disorders. This study investigated the relationship between serum NGAL and early alteration of metabolic parameters in non-diabetic Korean women, particularly with respect to saturated fat (SFA) intake. Anthropometric parameters, fasting glycemic status, and levels of lipids, oxidative stress/inflammatory markers, and NGAL were measured in 82 non-diabetic Korean women [Super-healthy group (n=57) with 0 metabolic syndrome risk factor (MetS RF) and MetS-risk group (n=25) with MetS RF≥1]. Age, weight, waist circumference, blood pressure, fasting glucose, HbA1C, triglyceride, LDL and total-cholesterol, and NGAL levels were higher, and HDL-cholesterol was lower in the MetS-risk group than in the Super-healthy group. Age-adjusted serum NGAL levels were higher in the MetS-risk group than in the Super-healthy group. NGAL increased proportionally with increase in MetS RFs (p=0.038) and correlated positively with BMI, triglycerides, LDL- and total-cholesterol, interleukin-6, white blood cell count, and neutrophil%, and negatively with HDL-cholesterol and superoxide dismutase activity. Serum NGAL levels positively correlated with SFA intake before and after adjustment (age and BMI). Serum NGAL levels were higher in high-SFA consumers [≥7g/day, ≥7% of total calorie intake (TCI)] than in low-SFA consumers (

The purpose of this study was to examine the use of social commerce restaurant products by college students according to demographic characteristics and eating out behavior. The questionnaire for the survey was distributed to 450 college students, who have experiences of purchasing a restaurant product on social commerce, with 286 responses used for analysis. From the result, college students frequently use smart phones and SNS for making such purchases. While the awareness of social commerce was high, they sometimes visited the websites and purchased products. The awareness and purchase experience of Coupang and Ticket Monster turned out to be the highest. The most frequently purchased product was restaurant discount coupons, followed by fashion/accessories, movie or concert tickets, food products, and beauty shop discount coupons. The discount rate was mostly 30 to 40% on average. The most significantly considered matter in purchasing products and services was product quality, followed by discount rate and consumer review. The respondents ate out at least 3 to 5 times a week, spent won, and were generally satisfied with the restaurant products from social commerce sites. The main satisfaction reason was price, whereas the dissatisfaction reason was false and puffy advertising. Service quality improvement and variety of category were the most necessary factors for improvement. Among the demographic characteristics, there was a difference in purchase expenditure of social commerce restaurant products, as well as purpose, companion, time used and word-of-mouth experience according to gender. According to grade, there was a difference in purchase expenditure, companion, area of use and impulsive purchase. Among the eating out behavior, there was a difference in purpose, companion and word-of-mouth experience according to the eating out frequency. Meanwhile, there was a difference in purchase expenditure, companion, time used, word-of-mouth experience and tool according to the eating out cost.

Red ginseng extract (RGE) and white ginseng extract (WGE) were treated with partially purified β-glucosidase to increase a production of minor ginsenosides. The enzyme produced from Aspergillus usamii KCTC 6954 was precipitated with (NH4)2SO4. Ginseng extracts were treated with a crude extract possessing β-glucosidase activity (1,089.2 μM/mL·min) at 60°C for 72 h. The results of HPLC showed that enzyme-treated RGE and enzymetreated WGE have increased amounts of minor ginsenosides compared to each controls implying that the ginsenoside Rb1 in WGE and RGE is converted enzymatically to Rd, F2, Rg3, and compound K. In cytotoxicity study, 2.5 mg/mL of RGE, 1.25 mg/mL of ERGE, and 5 mg/mL of WGE and EWGE were effective against the HepG2, AGS, and DLD-1, but HeLa and SK-MES-1 were not affected at any concentration. The results suggested that cytotoxicity of ginseng extracts treated with β-glucosidase were greater than that of each control against cancer cells.

Rb-1-hydrolyzing beta-glucosidase from Aspergillus niger KCCM 11239 was studied to develop a bioconversion process for minor ginsenosides. The specific activity of the purified enzyme was 46.5 times greater than that of the crude enzyme. The molecular weight of the native enzyme was estimated to be approximately 123 kDa. The optimal pH of the purified enzyme was pH 4.0, and the enzyme proved highly stable over a pH range of 5.0-10.0. The optimal temperature was 70 degrees C, and the enzyme became unstable at temperatures above 60 degrees C. The enzyme was inhibited by Cu2+, Mg2+, Co2+, and acetic acid (10 mM). In the specificity tests, the enzyme was found to be active against ginsenoside Rb-1, but showed very low levels of activity against Rb-2, Rc, Rd, Re, and Rg(1). The enzyme hydrolyzed the 20-C,beta-(1 -> 6)-glucoside of ginsenoside Rb-1 to generate ginsenoside Rd and Rg(3), and hydrolyzed 3-C,beta-(1 -> 2)-glucoside to generate F-2. The properties of the enzyme indicate that it could be a useful tool in biotransformation applications in the ginseng industry, as well as in the development of novel drug compounds.

Rb1-hydrolyzing β-glucosidase from Aspergillus niger KCCM 11239 was studied to develop a bioconversion process for minor ginsenosides. The specific activity of the purified enzyme was 46.5 times greater than that of the crude enzyme. The molecular weight of the native enzyme was estimated to be approximately 123 kDa. The optimal pH of the purified enzyme was pH 4.0, and the enzyme proved highly stable over a pH range of 5.0–10.0. The optimal temperature was 70 °C, and the enzyme became unstable at temperatures above 60 °C. The enzyme was inhibited by Cu2+, Mg2+, Co2+, and acetic acid (10 mM). In the specificity tests, the enzyme was found to be active against ginsenoside Rb1, but showed very low levels of activity against Rb2, Rc, Rd, Re, and Rg1. The enzyme hydrolyzed the 20-C,β-(1→6)-glucoside of ginsenoside Rb1 to generate ginsenoside Rd and Rg3, and hydrolyzed 3-C,β-(1→2)-glucoside to generate F2. The properties of the enzyme indicate that it could be a useful tool in biotransformation applications in the ginseng industry, as well as in the development of novel drug compounds.

The main purposes of this study were to assess coffee shop use and to identify the influence of physical environment of a coffee chop on customer behavioral intention. The survey was administered from April to May 2011, targeting twenties college students in Seoul, Gyeonggi Province. A total of 174 copies of the questionnaire were collected for the data analyses such as frequency test, descriptive analysis, chi-square analysis, reliability test, factor analysis, ANOVA, Duncan`s multiple range test and multiple regression analysis using SPSS 17.0 program. The main results of this study were as follows: The number of visits was once or twice a week. Students went with their friends to the coffee shop. Most of the students answered that they visit the coffee shop at any time. The main purpose of visit was to have time to relax. The main source in choosing a coffee shop was recommendation from others. The main criterion for the selection of the coffee shop was atmosphere. Americano was a favorite drink. Coffee was drunk with a cake. Expenditure per visit was 3,000~5,000 won. The choice of the coffee shop was selected by the student. The factor analysis identified seven underlying dimensions of coffee shop physical environment perceptions (seating comfort, attractiveness, cleanliness, harmony, ambient condition, congestion, amenity) and one dimension of customer behavioral intention. Through multiple regression analyses, four determinants (attractiveness, cleanliness, amenity, ambient condition) were found to have the greatest impact on customer behavioral intention.

5-HT(3A) receptor antagonists have been used mainly for the treatment of nausea and vomiting. These days, the antagonists are of special interest due to their therapeutic potential to treat other diseases such as depression, psychotic disorder, drug abuse, and irritable bowel syndrome. To discover novel 5-HT(3A) receptor antagonists, we screened our in-house small molecule library, resulting in identifying the quinazolindione derivatives as potent 5-HT(3A) receptor antagonists. For the purpose of structure-activity relationship study, 24 quinazolindione analogues were biologically evaluated against 5-HT(3A) receptor. Among those, KKHT10612 shows the best antagonistic effect against 5-HT(3A) receptor with an IC(50) value of 0.8 microM which is comparable with that of the reference compound, MDL72222, and selectivity over T-type calcium channel as well.

【The impact of storage on the neuroprotective effects against $A\beta$ -induced cell death and physicochemical characteristics of milk fortified with BF-7 were investigated. The BF-7 milk exerted protection of neuronal cells SK-N-SH from amyloid beta ( $A\beta$ )-induced neuronal stress. Our results showed that incubation of the cell with pretreated BF-7 milk, significantly attenuated apoptotic stress by $A\beta$ , considered in cell morphology and nucleus shape. The general compositions were maintained consistently in BF-7 fortified milk (BF-7 milk). The BF-7 did not make any disturbance on pH and titratable acidity. The color change was not detected, either. Also, any microorganism had not been detected with more than 7 days storage at $4^{\circ}C$ . In sensory evaluation study. the average scores of each sensory attribute were quite similar with plain milk. In conclusion, our results strongly indicate that BF-7 characteristics are quite adequate to be included in milk and BF-7 milk is still working well on neuro-protection, result in enforcing our brain and delaying neurodegeneration.】

The cell growth and antioxidant activity of Bacillus polyfermenticus SCD were studied in tryptic soy broth (TSB) medium and whey protein concentrate (WPC)-based medium. Overall, higher lactose contents in WPC-35 medium (up to 2.0%), and longer culture times correlated with greater cell viability. In WPC-35 medium with 1.5% and 2.0% lactose, the cell growth of B. polyfermenticus SCD was similar to growth in TSB medium. The 1,1-diphenyl-2-picyrylhydrazyl (DPPH) radical scavenging activity of culture supernatant of B. polyfermenticus SCD in WPC-35 medium was measured to assess antioxidant activity. The antioxidant activity increased up to 32 hr of culture, reaching a maximum of 75.57% DPPH radical scavenging activity. The antioxidant activity seemed to follow the typical kinetics of primary metabolite synthesis. The antioxidant activity of B. polyfermenticus SCD supernatant in WPC-35 medium was more effective and stable than supernatant from TSB medium. These results suggest that WPC-35 medium is effective for the production of antioxidant by B. polyfermenticus SCD.

The purpose of this study was to identify the service encounter blueprint by types of restaurants in order to manage moment of truth when customers who visit a restaurant encounter services. The service encounter blueprint gives an overall picture of the service provision to visualize an entire service process and its integrated structure. The blueprint is used for service process analysis technique. The random samples of 15 customers were observed by types of restaurants and the records were collected for three-days` observation. Interviews were performed by 3 managers, 3 service encounter employees, 3 cashiers, 3 cooks and 10 customers by types of restaurants. After drawing the first service blueprint, it was revised by the interview with the 3 managers and 6 service encounter employees. In this paper, restaurant service processes are reviewed and analyzed. By use of service blueprint, the processes are analyzed to find a fail point, customer wait, employee decision. As a result of making a blueprint of service encounter by types of restaurant, blueprints of fine-dining restaurants and family restaurants were similar, while fast-food restaurants showed a little difference. In particular, difference was indicated in a point where interaction of service encounter occurred. Difference was indicated depending on types of restaurants. Therefore, the efforts to improve this problem were needed. The blueprint is a map or flowchart (called a process chart in manufacturing) of all transactions constituting the service delivery process. The results showed that service encounter blueprint can be used to improve the service process in the restaurant`s encounter.

The purpose of this study was to identify critical control points of service encounter by types of restaurants in order to manage moment of truth when customers encounter services. Questionnaires were collected from 812 customers (aged 15 years or older) who had used restaurants in Seoul, from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant differences were shown between importance and performance of interaction quality, physical environment quality and outcome quality. Significant differences were also shown in importance and performance of interaction and physical environment quality, and performance of outcome quality by restaurant types but no significant difference was indicated in importance of outcome quality by restaurant types. That is, the importance of outcome quality, which means the quality of food, was regarded as important by customers who use restaurants regardless of types of restaurants. The result of examining interaction quality showed that family restaurants managed waiting customers quite well and provided information on the Internet homepage. Performance of responding to customers with complaints was rated the highest in family restaurants. Regarding physical environment quality, importance and performance scores significantly differed by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants. In terms of service encounter quality, items whose importance scores were high but performance scores were low in importance-performance analysis matrix were `quality of provided food is always uniform` and `the space between other tables is enough` for fine-dining restaurants. In family restaurants, `size of chairs or tables is enough`, and `the space between other tables is enough` were included in the items, while `interior facilities are attractive`, `size of chairs and tables is enough`, and `the space between other tables is enough` were included in the items in case of fast-food restaurants. A difference was indicated depending on types of restaurants.

Microorganisms represent an excellent source of enzymes,including proteases, because of their broad biochemicaldiversity. Microbial proteases represent one of the threelargest groups of industrial enzymes and account forapproximately 60% of the total enzyme sales in the world[30]. These enzymes have numerous applications in industrialproduction, including food processing, leather processing,pharmaceutical and biomediation processes, and in thetextile industry to remove protein-based stains [6, 22].Proteases produced by Bacillus species are the mostimportant group of secondary metabolites that are widelyexploited [19]. Proteases constitute approximately 65% ofthe total worldwide production of enzymes [9] and bacteriaof the genus Bacillus produce most of the industrialproteases used today [5, 7, 32]. For application of proteaseto the detergent industry, it would be of great importanceto have available enzymes with optimal activities atdifferent salt concentrations, temperatures, and pH values[20, 23, 31]. The increasing demand for proteases withspecific properties has led biotechnologists to explorenewer sources of proteases.B. polyfermenticus strains have been reported to beeffective for the treatment of long-term intestinal disordersbecause their endospores can successfully reach the targetintestine [10]. In the past, many studies have reported onthe properties of B. polyfermenticus, including its industrialutility and safety [2, 11, 27], capacity to inhibit carcinogen-induced DNA damage [25], antioxidant effects [4],anticarcinogenic and antigenotoxic effects [26], and probioticpotential [12]. However, there are no studies to dateregarding the use of any proteases from B. polyfermenticus.The aim of this study was to purify and characterize aprotease produced by B. polyfermenticus SCD as a detergentadditive.

T-type calcium channel is one of therapeutic targets for the treatment of cardiovascular diseases and neuropathic pains. Since the withdrawal of mibefradil, a T-type calcium channel blocker, there have been a lot of efforts to develop T-type calcium channel blockers. A small molecule library of dioxoquinazoline carboxamide derivatives containing 155 compounds was designed, synthesized, and biologically evaluated for T-type calcium channel blocking activity. Among those compounds synthesized, the compound 1n shows the most potent T-type calcium current blocking activity with an IC50 value of 1.52 μM, which is comparable to that of mibefradil.