• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.651-663
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• 2016

Corn silk, Job's tears, Lentinus edodes, and apple peel 70% ethanol extracts (CS, JT, LE, and AP) were studied for their antioxidant activities. CS among all extracts showed the highest antioxidant activities based on total polyphenol and flavonoid contents, 2,2-diphenyl-${\beta}$-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity, and reducing power. Adipocyte differentiation was investigated by Oil Red O staining assay using CS, JT, LE, AP, and extract of developed bread containing corn silk, Job's tears, Lentinus edodes, and apple peel (DB) treated to 3T3-L1 adipocytes. DB1 and DB2 showed anti-adipogenic and antioxidant effects. Triglyceride (TG) accumulation in 3T3-L1 cells was measured, and among the samples tested (CS, JT, LE, and AP), CS was found to have the highest inhibitory activity against TG accumulation of differentiated 3T3-L1 adipocytes and regulated factors associated with adipogenesis. CS suppressed lipid droplet formation and adipocyte differentiation in 3T3-L1 cells in a dose-dependent manner. We examined the effects of CS on the levels of CCAAT-enhancer-binding protein ${\beta}(C/EBP{\beta})$, peroxisome proliferator activated receptor ${\gamma}(PPAR{\gamma})$, and adipocyte-specific lipid binding protein (aP2) mRNA as well as protein levels in 3T3-L1 cells treated with CS at various concentrations (0, 10, 50, and $100{\mu}g/mL$) during adipocyte differentiation and treatment with CS in 3T3-L1 adipocytes down-regulated expression of $PPAR{\gamma}$ and aP2 mRNA. CS also significantly inhibited up-regulation of $C/EBP{\beta}$, $PPAR{\gamma}$, and aP2 proteins during adipocyte differentiation. These data indicate that DBs have anti-adipogenic activity induced by CS in 3T3-L1 preadipocytes, and CS exerts anti-adipogenic activity by inhibiting expression of $C/EBP{\beta}$, $PPAR{\gamma}$, and aP2 signaling pathway in 3T3-L1 adipocytes. JT, LE, and AP had no inhibitory effects on differentiation of 3T3-L1 preadipocytes but displayed strong antioxidant effects. These results suggest that the developed bread may be a health beneficial food that can prevent or treat obesity and diseases induced by oxidative stress.

• Food Science and Preservation
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• v.16 no.1
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• pp.47-52
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• 2009

Bread made after replacement of commercial hard wheat flour with lotus leaf flour (2.5 - 7.5%, w/w) was tested for dough and baking qualities, and by sensory evaluation. The loaf volumes of bread baked with 5% and 7.5% lotus leaf flour were 87% and 80%, respectively, of control (wheat flour only); by contrast, the volume of bread baked with 2.5% lotus leaf flour was 5% greater than control. The hardness of breadcrumbs baked with 2.5% lotus leaf flour was 64.5 g on day 0, and compared with control bread, hardness increased more slowly during storage for 3 days when 5% or 7.5% lotus leaf flour was used. Moreover, dough hardness increased with increasing levels of lotus leaf flour. Lightness decreased with addition of lotus leaf flour, but redness and yellowness significantly increased, in proportion to lotus leaf flour levels. Sensory tests on 2.5% lotus leaf flour bread showed no significant difference compared with control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1408-1413
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• 2003

This study was conducted to analyze manganese contents of Korean common foods. Contents of manganese in 30 foods were analyzed by ICP spectrometer. And daily manganese intake through 30 common foods was calculated using analysis data of this study and daily food intakes cited from report on 1998 national health and nutrition survey. The average manganese contents of foods analyzed were 949.6 $\mu\textrm{g}$ for rice, 236.1 $\mu\textrm{g}$ for Korean chinese cabbage kimchi, 27.2 $\mu\textrm{g}$ for citrus fruit, 2.6 $\mu\textrm{g}$ for milk, 214.6 $\mu\textrm{g}$ for radish root, 40.0 $\mu\textrm{g}$ for apple, 60.4 $\mu\textrm{g}$ for persimmon, 13.9 $\mu\textrm{g}$ for pork, 9.5 $\mu\textrm{g}$ for beef, 638.3 $\mu\textrm{g}$ for soybean curd, 184.0 $\mu\textrm{g}$ for radish kimchi, 56.0 $\mu\textrm{g}$ for pear, 18.4 $\mu\textrm{g}$ for beer, 11.3 $\mu\textrm{g}$ for egg, 9.5 $\mu\textrm{g}$ for carbonated beverage, 345.0 $\mu\textrm{g}$ for bread, 50.7 $\mu\textrm{g}$ for soju, 270.3 $\mu\textrm{g}$ for potato, 236.1 $\mu\textrm{g}$ for sweet potato, 91.2 $\mu\textrm{g}$ for ramyeon, 32.5 $\mu\textrm{g}$ for onion, 68.0 $\mu\textrm{g}$ for nabak kimchi, 538.2 $\mu\textrm{g}$ for soybean sprout, 112.5 $\mu\textrm{g}$ for welsh onion, 336.7 $\mu\textrm{g}$ for rice cake, 589.9 $\mu\textrm{g}$ for Korean chinese cabbage, 430.4 $\mu\textrm{g}$ for somyeon, 144.3 $\mu\textrm{g}$ for pumpkin, 3.0 $\mu\textrm{g}$ for yoghurt, and 614.4 $\mu\textrm{g}$ for spinach per 100 g of each food. The daily manganese intake through 30 common foods of Koreans in 1998 was 3420.7 $\mu\textrm{g}$. Major sources of dietary manganese were rice, kimchi, and soybean curd. Especially, rice supplied 68.1% of total dietary manganese intake through 30 common foods. Further studies are required to establish database and RDA of manganese.

• Journal of Nutrition and Health
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• v.55 no.6
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• pp.670-683
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• 2022

Purpose: To provide the primary data on dietary guidelines for the management of obesity, we analyzed the intake rate of food groups and dish groups according to obesity and age. Data were obtained from the Korea National Health and Nutrition Examination Survey (KNHANSE, 2013-2018). Methods: This study analyzed the data of 21,184 adults aged 19-64 years, obtained from the KNHANSE 2013-2018. The 24-hour recall was performed and the food groups were classified into six representative food groups (grains, meat·fish·eggs·legumes, vegetables, fruits, milk and dairy, and oil and sugar), and 'alcohol' and 'others'. The dish groups were classified into a total of twenty-four types. Results: The normal group included 9,004 subjects (42.5%), while the obese group had 12,180 subjects (57.5%). The food groups showing significant differences according to obesity were grains (p < 0.001), meat/fish/egg/legumes (p < 0.001), and vegetables (p < 0.001); similar results were obtained in both male and female. Comparing the intake rate of food groups and dish groups targeting only the obese group according to age, the food groups showing significance between the obese group and the normal group were grains (p < 0.001) and vegetables (p < 0.001), with significantly increased intake in both genders. Considering the dish groups, significant increases were determined for stews (p < 0.001), seasoned vegetables (p < 0.001), and kimchi (p < 0.001) in male, and for rice (p < 0.001), seasoned vegetables (p < 0.001), kimchi (p < 0.001), and rice cakes (p < 0.001) in female. Conclusion: The results of this study determined that the intake ratio of food and dish groups differs by age in obese adults. We believe that our results can be used as primary data for forming dietary guidelines for obese adults in the future.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.99.2-99
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• 2003

미강은 미곡처리장에서 발생하는 도정부산물이지만 비타민 E, 식이섬유, 오리자놀, 불포화지방산 등 다양한 유효성분들이 함유되어 있고, 콜레스테롤 상승억제효과를 비롯한 여러 가지 생리적 효과를 지니고 있는 것으로 알려지고 있으며, 미국에서는 오래 전부터 미강을 빵, 쿠키, 스낵 등의 baked product에 적용시켜 건강식품을 제조하고 있으나 국내에서는 극히 일부가 미강유 제조에 이용되고 있을 뿐 대부분이 사료로 이용되고 있는 실정이다. 본 연구에서는 쌀의 도정에 의해 영양학적으로 손실된 쌀밥의 영양을 강화하고 쌀밥의 저장성을 향상시킬 목적으로 밥물에 미강 ethanol 추출물을 첨가하여 취반하고 쌀밥의 품질특성 및 저장성을 측정하였다. 미강 5~15g 상당량의 추출물과 지방산에스테르 혼합물의 첨가에 의한 쌀밥의 관능적 특성은 전체적으로 기호도, 맛, 향기 면에서 우수한 평점을 얻었으며 조직감에서도 상당히 높은 평점을 얻었다. 색도, 산도, 총세균수의 측정의 결과에 의한 쌀밥의 저장안정성은 3$0^{\circ}C$에서 저장 중, 대조구에서는 3일만에 변질이 되었으나 미강추출물 첨가구에서.는 4~수일간 변질이 지연되어 첨가 농도에 따라 미강추출물의 쌀밥 저장성이 증가되는 것으로 나타났다. 미강추출물을 표준 토코페놀과 비교하여 DPPH 라디컬 소거능에 의한 항산화 활성은 상당한 수준의 값을 나타냈다. 본 연구를 통해 미강추출물의 기능성 검토와 함께 쌀밥의 풍미개선을 위한 제품개발과 쌀 소비 촉진 효과가 기대된다.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.323-328
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• 1998

This study was to investigate regularity of breakfast and food habits of commuting local college students. The regularly breakfast eating rate was found to be 32.9% in man and 26.5% in woman. The mean score of food habits was pretty low, 36.7 out of minimum possible score 12 and maximum 60. The mean score of nutrition attitude was 58.1 out of minimum possible score 18 and maximum 90. This survey showed that skipping breakfast or irregularity of breakfast led to overeating, high fat diet, lot of alcohol and imbalanced diet. It was known that breakfast was the most important among three meals. But having balanced breakfast daily was very difficult according to loss of appetite and busy schedule early in the morning. I suggested carbohydrate food, protein food, and vitamin & mineral food items desirable for nutritionally balanced, easily digestible, tasteful, quick and easily cooking breakfast menu. It was recommended to choose on item out of each of three food categories considering calory(1/3 of daily recommended calory intake for breakfast).

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2000.12a
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• pp.51-51
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• 2000

식생활의 서구화로 제빵 산업이 발달하고, 빵을 주식으로 하는 인구가 늘고 있다 또한 기존의 재료보다는 기능성이 첨가된 부재료를 활용한 건강 지향적인 식품의 수요가 증가하고 있는 추세이다. 최근 밀배아의 용도 다양화를 위하여 팔은 연구가 진행되고 있으며, 상업적으로 이용되고 있다. 소맥의 제분과정에서 부산물로 얻어지는 밀배에는 식물 중에서 가장 많은 천연 비타민 E 복합체가 이상적인 상태로 함유되어 있다. 밀배아에 들어 있는 비타민 E는 천연 비타민 E 복합체와 합성 비타민 E로 구분되어진다. 천연비타민E는 8가지 이성체를 가진 자연 비타민 E를 말하며, 4종류의($\alpha$ㆍ$\beta$ㆍ${\gamma}$ㆍ$\delta$)의 토코페롤과 4종의 토코페롤의 복합체이다. 비타민 E는 사람을 포함한 고등동물에 필수적인 영양소로 식물성기름, 곡류, 배아 등에 많이 들어 있으며, 여러 이성질체중 $\alpha$-토코페롤이 체내에서 가장 생물학적 활성이 큰 것으로 알려졌으며, 생체막조직에서 인지질의 천연항산화제 역할을 하여 체내대사를 정상으로 유지하는데 큰 기능을 하는 것으로 보고되고 있다. 우리나라에서 식용으로 소비되는 밀은 거의가 수입에 의존하고 있으며, 밀배아는 거의 전량이 가축의 사료용으로 사용되고 있고 근래에 와서는 배아유, 배아떡, 복합 조미료, 쿠키, 배아를 첨가한 국수 등에 이용되고 있다. 따라서 본 실험에서는 식빵제조시 밀배아 분말을 0, 2, 4, 6, 8, 10%씩 첨가하여 기능성 식빵을 제조하였을 때의 반죽의 물성, 호화특성을 살펴보고 빵으로 제조하였을 때의 식빵의 품질 특성으로서 1차 발효 손실률, 굽기 손실률, 부피, 질감, 노화도, 관능적 특성 및 mould-free shelf life를 측정하였다.te, ferric citrate가 유제품에 사용하기에 적합한 것으로 나타났다. 생이용성을 평가하기 위하여 우유에서 low molecular weight components(ILC)를 분리하고 철분과 복합체를 형성시킨 다음, 철분 결핍된 쥐의 소장에서 loop을 형성시켜 ILC-철분 복합체를 injection하여 철분 흡수도를 조사하였다. Ferrous lactate 100ppm에서 약 25.6%흡수되었고 ferric citrate 100ppm은 24.7%, ferrous sulfate는 19.7%흡수되었다. ILC를 첨가하지 않은 100ppm 철분염 용액은 ferrous sulfate를 제외하고는 흡수도가 감소되었다. 철분 결핍된 쥐에게 gavage 방법에 의하여 철분강화우유를 투여하였을 때 철분 25ppm 시료에서는 ferrous sulfate가 12.5%로 가장 높았고 ferrous lactate는 8.1%, ferric citrate는 6.5% 흡수되었다. 철분 100ppm수준에서는 흡수율이 낮아져 ferrous sulfate는 25ppm 시료보다 절반이하 수준이었다. Ferric citrate는 차이가 거의 없었으며 ferrous lactate는 70%수준이었다. 이상의 결과에서 철분강화우유에 사용하기 적합한 철분염은 ferrous lactate, ferric citrate였는데 특히 ferrous lactate는 제품의 이화학적 품질, 생이용성 측면 모두에서 가장 좋은 것으로 나타났다.다 높았으며, 1회당 평균 8.1$\pm$5.1개의 난포란을 회수하였다. investigation can be separated into sampling and analytical uncertainties, it can be used as a criterion where the resources for the inves

• Journal of Nutrition and Health
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• v.56 no.2
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• pp.217-230
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• 2023

Purpose: The purpose of this study was to assess the diet intake status and quality of adults from North Korea who had lived in Seoul and Gyeonggi-do, using the nutrition quotient (NQ) for Korean adults. Methods: A number of 166 adults aged from 20 to 64 years were enrolled as study subjects. A structured questionnaire was used to collect information on their demographic characteristics, food consumption frequency, eating behaviors, and NQ. The NQ score was then used to measure the overall diet quality. The NQ score was composed of four major age-based categories. 'Balance', 'Diversity', 'Moderation', and 'Dietary behavior' were utilized as scores for measurements within each of the four categories. The scores for all four categories were summed up, resulting in the total NQ score. Participants' age groups were stratified by 20's, 30's, 40', and over 50's. A χ² test and generalized linear regression (GLM) model were used to assess a significance for difference of subject distribution in categorical and continuous variables in the food consumption frequency, eating behaviors, and NQ scores. Results: Participants in younger age groups were more likely to report consumption of ramyeon, fast food, sweet and greasy baked products, processed beverage, delivery food, and night snacks than the older age groups. Most importantly, participants in 20's age group were less likely to report the total NQ and moderation score than the 50's age group. Conclusion: In this study, the 20's age group displayed a lower NQ characteristic for an unbalanced diet. Therefore, it is imperative for adults from North Korea to be given individualized diet instructions along with nutritional education programs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.175-182
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• 2001

The main focus of this study was set to help college students in Kangwon province to improve and correct dietary habits and to maintain healthy life. The nutritional status and food preference of college students were examined from May to July, 1999. The collection of the research data has been made on the basis of questionnaries for 184 college students residing in Kangwon province. Statistical analysis of the data was performed using SAS package program for descriptive frequency and statistical significance. The meal skipping ratio of the subjects were 2% and for the reasons of meal skipping 45% responded "lack of time". As for main dishes, cooked rice turned out to be the most preferred by the subjects and the second and third favored by female students were bread and noodle respectively. Most preferred side-dishes were meat soup, kimchi, laver Kui,squid Bockeum, fried squid, beef Chon, squid Chorim, soy Namul, Dubuk Changachi and squid Muchim. Less preferred side-dishes include radish soup, white kimchi, mugwort fry, liver Bockeum, liver sheon and egg plant Kui. No one-plate food was disliked by the subjects. Male liked Manndukuk and female liked cuttle fish rice. The intakes of nutrient except for energy, iron and calcium for female students were the same or above the Recommended Dietary Allowances (RDA) for Koreans.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.762-767
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• 2010

This study evaluated daily intakes of BHT, BHA, and TBHQ in Korean. The daily intakes were estimated using both a dietary survey approach and food supply survey approach. In the dietary survey approach, individual dietary intake data from the Korea National Health and Nutrition Survey in 2005, as well as analytical results of BHT in 131 samples, BHA in 134 samples, and TBHQ in 104 samples, were used to assess daily intakes of the antioxidants. In the food supply survey approach, both total production amounts of BHT, BHA and TBHQ and maximum permitted levels of the antioxidants were used to calculate daily intakes. In the dietary survey results, the average daily intakes of BHT, BHA and TBHQ were 0.8, 0.5, and 0.3 ${\mu}g$/kg body weight/day, respectively, and below 0.2% of the ADI (acceptable daily intake) set by JECFA (Joint FAO/WHO Expert committee on Food Additives). In the food supply survey approach, the average daily intakes of BHT, BHA,and TBHQ were all 0.3 mg/kg body weight/day. The ratios of ADI were 97, 60, and 40%, respectively. According to these results, daily intakes of BHT, BHA, and TBHQ in Korean are lower than the ADI.