• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.74-79
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• 2014

The purpose of this study was to determine the efficacy of Aster koraiensis Nakai as a natural health food source. To accomplish this, the general and antioxidative contents of A. koraiensis were measured. Total contents of carbohydrates, crude protein, crude lipid, and ash were 72.15%, 13.49%, 5.09%, and 9.27%, respectively. Caloric content of A. koraiensis was 349.70 kcal, while total dietary fiber was 49.79%. Total proteins consisted of 18 different kinds of amino acids. Contents of essential and non-essential amino acids were 4.6 and 5.5 g/100 g, respectively. Regarding mineral contents, P was the most abundant mineral, followed by K, Ca, and Na. Therefore, A. koraiensis is an alkali material. Total phenol contents of the hot water and 80% ethanolic extracts of A. koraiensis were $87.7{\pm}5.01$ and $112.4{\pm}3.41$ mg GAE/g, respectively. Total flavonoid contents of the hot water and 80% ethanolic extracts were $86.6{\pm}3.71$ and $95.1{\pm}8.00$ mg RE/g, respectively. The DPPH radical-scavenging activity and reducing power of the 80% ethanolic extract of A. koraiensis were higher than those of the water extract. Therefore, the general nutrients and antioxidant bioactive materials in A. koraiensis are potential materials for health foods.

• Korean Chemical Engineering Research
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• v.51 no.4
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• pp.443-454
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• 2013

Various metal ions (transition and base metals) incorporated MCM-41 catalysts can be synthesized using colloidal and soluble silica with non-sodium involved process. Transition metal ion-typically $V^{5+}$, $Co^{2+}$, and $Ni^{2+}$-incorporated MCM-41 catalysts were synthesized by isomorphous substitution of Si ions in the framework. Each incorporated metal ion created a single species in the silica framework, single-site solid catalyst, showing a substantial stability in reduction and catalytic activity. Radius of pore curvature effect was investigated with Co-MCM-41 by temperature programmed reduction (TPR). The size of metallic Co clusters, sub-nanometer, could be controlled by a proper reduction treatment of Co-MCM-41 having different pore size and the initial pH adjustment of the Co-MCM-41 synthesis solution. These small metallic clusters showed a high stability under a harsh reaction condition without serious migration, resulting from a direct anchoring of small metallic clusters to the partially or unreduced metal ions on the surface. After a complete reduction, partial occlusion of the metallic cluster surface by amorphous silica stabilized the particles against aggregations. As a probe reaction of particle size sensitivity, carbon single wall nanotubes (SWNT) were synthesized using Co-MCM-41. A metallic cluster stability test was performed by CO methanation using Co- and Ni-MCM-41. Methanol and methane partial oxidations were carried out with V-MCM-41, and the radius of pore curvature effect on the catalytic activity was investigated.

• Journal of the Korean Applied Science and Technology
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• v.36 no.2
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• pp.407-416
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• 2019

The criticical micelle concentration (CMC) was measured by using the UV-Vis method for the micellization of the ammonium type cationic surfactants (DTAB, TTAB, and CTAB) in the aqueous aniline solution. The enthalpy change (${\Delta}H^0$) and entropy change (${\Delta}S^0$) were calculated from the dependence of Gibbs free energy change (${\Delta}G^0$) on the temperature for micellization of the cationic surfactants between 290K and 314K. The effects of n-butanol and sodium chloride on the micellization of cationic surfactants were measured and compared with the other thermodynamic functions. All the free energy changes (${\Delta}G^0$) of the micellization were negative, all the enthalpy change (${\Delta}H^0$) were negative, and all the entropy change (${\Delta}S^0$) were positive values, respectively. The micelle formation of cationic surfactant in aniline solution is a spontaneous exothermic reaction, and the iso-structural temperature calculated from the thermodynamic values show that enthalpy and entropy contribution to the micellization are almost the same for the micellization of cationic surfactants

• Journal of Chest Surgery
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• v.36 no.3
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• pp.131-135
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• 2003

Bovine pericardium fixed in glutaraldehyde solution (GA) has been one of the most popular surgical bioprosthesis, however, late calcific degeneration after implantation remains to be solved. To mitigate calcific degeneration, we posttreated the bovine pericardium with amino acids after GA fixation. Material and Method: 40 small pieces of bovine pericardia were fixed in 0.625% GA solution with 4 g/L $MgCl_26H_2O$as a control group (group 1). 40 pieces fixed in the same GA solution were posttreated with 2% chitosan solution (group 2) and the other 40 pieces posttreated with 8% glutamate (group 3). These were implanted into the belly of forty Fisher 344 rats subdermally and extracted at f month, 2 months, 3 months and 4 months after implantation. Result: With atomic absorption spectrophotometry we measured the deposited calcium amount and the results were as follows; 2.01 $\pm$0.13 mg/g in group 1, 2.34$\pm$0.73 mg/g in group 2, 2.49$\pm$0.15 mg/g in group 3 at 1 month after implantation, and 3.57$\pm$0.15 mg/g in group 1, 3.52$\pm$0.92 mg/g in group 2, 3.46$\pm$0.12 mg/g in group 3 at the second month. But 5.45$\pm$0.42 mg/g in group 1, 3.22 $\pm$1.31 mg/g in group 2 and 4.20$\pm$0.55 mg/g in group 3 at the 3rd month, which have statistical significance in group 2 (p<0.05). Finally at 4th month, 6.01$\pm$1.21 mg/g in group 1, 3.78$\pm$1.82 mg/g in group 2, 3.92$\pm$0.92 mg/g in group 3, which also have statistical significance (p < 0.05). Conclusion: This means posttreatment with 2% chitosan shows meaningful calcium mitigation effects after 3rd month on subcutaneously implanted bovine pericardium in the rat models but 8% glutamate shows mitigation effect after 4months in this experiment.

• Journal of Nutrition and Health
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• v.53 no.2
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• pp.155-174
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• 2020

Purpose: The purpose of this study was to investigate the effects of nutrient intake and dietary diversity score (DDS) on osteoporosis after controlling for sex, age, socioeconomic level, drinking, smoking, physical activity, and body mass index (BMI) as mediators using the 2015-2017 Korean National Health and Nutrition Examination Survey (KNHANES) data. Methods: This study was focused on the age group of 50s and older by using the 2015-2017 KNHANES data. Subjects diagnosed with osteoporosis were classified as the osteoporosis group, and the other subjects were classified as the normal group. Logistic regression was used to assess the association between nutrient intake and DDS after controlling for mediators. Results: The risk of osteoporosis was 2.38 times lower in the 50-65 age group than in the 75 years and older group. The mediators affecting the incidence of osteoporosis by age group were sex, age, household income level, and education level in the 50-64 age group; sex, education level, drinking, and BMI in the 65-74 age group; and sex, age, current smoking, drinking, BMI, and energy intake in the 75 years and older group. The effect of nutrient intake on osteoporosis, with the exception of vitamin B1, was fully mediated by these mediators. The effect of vitamin B1 was partially mediated by mediators in the age group of 65-74 years, and vitamin B1 was effective for preventing the risk of osteoporosis by 25% when consumed over EAR. The effect of DDS was partially mediated in the age group of 75 years and older, and DDS of 2 or less increased the risk of osteoporosis by 2.59 times. Conclusion: As a result of this study, it is necessary to recommend the balanced intake of various foods including grains, meat·fish·legumes, vegetables, fruits, and dairy products as dietary guidelines for the prevention of osteoporosis and promotion of bone health in the elderly.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.431-440
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• 2015

This study was performed to evaluate the quality characteristics of sausages after addition of lentil and Opuntia ficus-indica ethanol extract. Seven sausages were prepared as follows : F0 (control), F1 (5% lentils), F2 (5% lentils + 1% Opuntia ficus-indica), F3 (5% lentils + 3% Opuntia ficus-indica), F4(10% lentils), F5 (10% lentils + 1% Opuntia ficus-indica), and F6 (10% lentils + 3% Opuntia ficus-indica). Addition of lentils increase dietary fiber and starch in sausage while lowering fat content. Starch is used in manufacturing sausage to stabilize and increase viscosity. Opuntia ficus-indica contains dietary fibers and therefore addition of it to sausage increases dietary fiber, much like lentil addition. Lightness decreased and yellowness increased in all treatments. Redness was lowered by lentil addition but enhanced by addition of Opuntia ficus-indica. Redness in F3 and F5 were similar with control. But, F5 was more similar with control in all colors. Addition of lentil and Opuntia ficus-indica improved texture in hardness, springiness, gumminess, and chewiness. In sensory evaluation, color was lowered but taste was heightened by adding lentil and Opuntia ficus-indica extract. From results of this study, we could conclude that addition of mixture of lentil and Opuntia ficus-indica made sausage low in fat, with high in dietary fibers and starch. In addition, texture was increased and taste was better. F5 had the most similar color to control. We found out the optimal amounts of the two ingredients, lentil and Opuntia ficus- indica extract, were 10% and 1%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.96-101
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• 2003

This study was done to analyze the contents of minerals, to compare the measured values of calcium and the labeled values in food labeling and to analyze the ratio of calcium to other minerals in 43 calcium-fortified Food products sold in markets in Seoul, Korea. Content of minerals such as Ca, P, Mg, Na, K, Fe, Cu, Zn was measured by atomic absorption or colorimetric method after dry-ashing or wet-ashing. The measured values of calcium were ranged 65.5~343.9% of the labeled values in 43 calcium-fortified products. In 21 calcium-fortified food products, the measured calcium values were ranged 120～160% of the labeled values, and in three drinks those were less than 80% of the labeled, which is not acceptable to the food regulation. The ratios of Ca:P were 2.63$\pm$1.99 (mean$\pm$SD) in grain Products, 1.79$\pm$0.39 in Ramyuns, 2.80$\pm$0.53 in retort pouch food products and 8.35$\pm$12.87 in drinks. The Ca:Fe ratios were 126.33$\pm$44.36 in grain products, 130.65$\pm$34.67 in Ramyuns, 120.31$\pm$71.15 in retort pouch food products and 700.25$\pm$553.70 in drinks. The ratios of Ca:Mg were 11.86$\pm$5.40 in grain products, 9.29$\pm$1.34 in Ramyuns, 9.09$\pm$2.09 in retort pouch food products and 32.50$\pm$41.35 in drinks. The P:Mg ratios were 4.11$\pm$1.54 in grain products, 4.17$\pm$0.67 in Ramyuns, 2.58$\pm$0.45 in retort pouch food Products and 2.59$\pm$2.50 in drinks. These results suggest calcium contents and the ratio of calcium contents to other minerals in calcium-fortified food products should be strictly controlled.

• Journal of Nutrition and Health
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• v.43 no.4
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• pp.382-394
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• 2010

The purpose of this study was to evaluate the effects of a nutrition education program as part of health promoting projects in an elementary school. A total of 168 students in the 4th grade were enrolled in the program for 6 months. A self-administered questionnaire was developed to assess nutrition knowledge and dietary habit. Nutrient intakes and body shape perceptions were measured using 24-hour recall method and self-ratings of body shape figures, respectively. The education program was conducted in various ways, focused on healthy dietary behavior, nutrients' roles and sources, and proper body shape perceptions, etc. After the education program, nutrition knowledge and dietary habit were significantly improved. Dietary habit scores were significantly and positively related to nutrition knowledge levels. Body shape perceptions were significantly and properly changed after the program. Dissatisfaction with perceived current body shape and discrepancy between shapes desired and considered healthy were significantly decreased. But girls still indicated a desire to be leaner than shapes which were perceived current and considered healthy. Nutrient intakes were partly improved by the program, but some nutrients, such as calcium, folate, zinc, sodium and niacin, were still remained deficient or excessive. These findings indicate that enhancement of nutrition knowledge is extended to the improvement of dietary habit. In addition, establishment of proper body shape perception is closely related to healthy dietary habits and is required to good nutrition and health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.689-695
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• 2011

Diabetic patients need nutritional education more than those suffering from other diseases because of the necessity of controlling blood glucose levels with dietary treatment. The purpose of this study was to find out the effectiveness of nutrition education on diabetes control and antioxidant status, both of which are related to diabetic complications. Thirty (15 males and 15 females) type 2 diabetes mellitus patients aged $66.7{\pm}8.8$ years participated in a 4-week nutrition education program. Nutrient intakes, blood glucose level, antioxidant status, and DNA damage were evaluated before, immediately after, and three months after the education program. Changes in those parameters over time were analyzed using repeated-measures analysis of covariance. Over time, HbA1c (p=0.000), plasma total cholesterol (p=0.002), plasma thiobarbituric acid related substances (TBARS; p=0.000), and leukocyte DNA damage (p=0.000) significantly decreased; plasma retinol (p=0.001), plasma tocopherol (p=0.000), erythrocyte catalase (CAT; p=0.000), and erythrocyte glutathione peroxidase (GPx; p=0.000) significantly increased. In an evaluation of nutrient intakes by Dietary Reference Intakes for Koreans (KDRI), energy (p=0.009), phosphorus (p=0.033), sodium (p=0.001), potassium (p=0.019), zinc (p=0.043), riboflavin (p=0.050), folic acid (p=0.048) and vitamin C (p=0.008) intakes had significant positive changes. In a correlation analysis of the biochemical and nutritional changes resulting from the education program, plasma TBARS were negatively correlated with potassium (r=-0.418, p<0.05), iron (r=-0.443, p<0.05), riboflavin (r=-0.432, p<0.05), and folic acid (r=-0.446, p<0.05) intakes, while plasma retinol was positively correlated with energy (r=0.543, p<0.01), protein (r=0.543, p<0.01), phosphorus (r=0.425, p<0.05), iron (r=0.485, p<0.05), zinc (r=0.570, p<0.01) and niacin (r=0.510, p<0.05) intakes. Erythrocyte CAT was positively correlated with folic acid intake (r=0.605, p<0.01). From these results, we suggest that an improvement in nutrition resulting from a diabetic education program for type 2 diabetes patients led to improvement in their antioxidant status, also possibly reducing complications resulting from diabetes.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.507-516
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• 2016

The salinity of soups of institutions enrolled at the Center for Children's Foodservice Management was monitored to reduce sodium intake of children by continuously managing salinity of soups provided by children food service. Monitoring of salinity was conducted by a salinity meter (SB-1500H, HM digital) three times in 2016 by patrolling children's institutions for the instruction of public health. The average salinity of soups provided by total children's institution showed a significant decrease in salinity - $1^{st}$ 0.45%, $2^{nd}$ 0.41% and $3^{rd}$ 0.39% - as monitoring was proceeded (p<0.01). When salinity of soups was analyzed according to the type of children's institution, the salinity of national and public institutions showed no significant decrease. In contrast, the salinity of private institutions decreased significantly (p<0.05). Depending on the enrollment of the food service, there was no significant difference in average salinity of soups between large food services, which have over 50 children, and small food services, which have less than 50 children. However, all food services showed a salinity decrease from the $1^{st}$ monitoring to the $3^{rd}$ monitoring. Salinity according to the type of soup showed that salinity of clear soup, miso soup, and stew except beef soup decreased from the $1^{st}$ monitoring to $3^{rd}$ monitoring. However, there was no significant difference in salinity according to the type of soup which can be attributed to a large difference in salinity among the same type of soup. The individual soup showing the biggest difference between maximum and minimum salinity of soup was egg soup (0.62%), potato soup (0.54%), and mushroom soup (0.64%). The present average salinity of soup provided by children's institutions was less than 0.5% which is the recommended standard of the Ministry of Food and Drug Safety. However, the salinity of soups should be managed within a certain range including the minimum salinity regarding the taste education of children.