• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.430-439
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• 2006

The purpose of this study was to investigate effects of web-based nutrition counseling on food intake and dietary behavior of type II diabetic patients. Forty type II diabetic patients, twenty -one of them were diabetic patients without complication (Ncx -DM) and nineteen of them were diabetic patients with complication (Cx-DM), participated in a web-based nutrition counseling program. At the first nutrition counseling, the patients were counselled through interview and then follow up nutrition counseling was accomplished four times during eight weeks through the web-based internet program. The web-based nutrition counseling program was consisted of diet management, nutrition counseling, nutritional assessment and follow-up management pro-gram The diet therapy knowledge score increased significantly (p<0.001) in both groups after the nutrition counseling. The dietary behavior score also increased significantly (p<0.001). For food frequency, vegetable (p<0.01), fish & shellfish (p<0.01) and seaweed (p<0.01) intake increased significantly, while potatoes, bread and carbohydrate beverage intake decreased, specially sugar products (p<0.01) and instant food (p<0.01) intake decreased significantly in both groups after the nutrition counseling, The evaluation of the web-based nutrition counseling and its program by the diabetic patients showed above average in all domains, specially the evaluation scores of younger aged patients habituated to practice computer were better than those of older aged patients. Therefore, this study shows that the web-based nutrition counseling is effective for improving dietary behavior and food intake of the patients. In addition, these results indicate that internet presents us with potential as a new medium for nutrition counseling ill informationized society.

• The Korean Journal of Mycology
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• v.23 no.2 s.73
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• pp.121-128
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• 1995

The characteristics of protein-bound polysaccharides (PBP) which were isolated and purified from the sawdust mycelia of Agrocybe cylindracea were investigated. The yield of crude protein-bound polysaccharides (Fr.CB) extracted with boiling water and precipitated with 95% ethanol, was 0.74% based on the original sawdust mycelia. The Fr.CB was purified by the membrane filtration, ion exchange chromatography and gel filtration. The Fr.B fraction of which the molecular weight is over 300 KDa, was isolated from the Fr.CB using membrane filtration, and the yield was 38.6% based on the Fr.CB. This result indicates that high molecular protein-bound polysaccharides are the dominent components of the Fr.CB. Two fractions (Fr.B-1, Fr.B-2) were also isolated from the Fr.B using ion exchange chromatography, and the yields were 17.3% (Fr.B-1) and 10.3% (Fr. B-2), respectively. The Fr.B-1 was concentrated and gel-filtrated, and the single peak, thought to be nearly pure protein-bound polysaccharides, was obtained. The yield of final fraction $(Fr.B-1-{\beta})$ was 42.5% based on the Fr.B-1. The molecular weight of $Fr.B-1-{\beta}$ was nearly 710 KDa. The monosaccharides' composition of $Fr.B-1-{\beta}$ was analized by HPLC, and glucose was the dominent component, and fucose and galactose were also detected. The result of amino acid analysis was that glutamic acid and analysis were detected to a significant level, and cysteine was not detected.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.691-700
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• 2000

The purpose of this study was to estimate food intakes of the long-lived elderly and to obtain the data for establishing dietary guidelines that may be recommended for the general population for the sake of longvity. The subjects of the study were 224 elderly people of age over 85 years living in Kyungpook Sung-Ju area who have no problem in daily living. The food consumption survey was carried out seasonally by the repeated 24-hr recall method for one year. The subject group for this study was composed of 58 males and 166 females, the average age being 87 years old. Food intakes of the winter were more than any other seasons. The mean daily total food intake per capita was 594.4g, 513.5 g (86.4%) from plant foods and 79.3 g(13.3%) from animal foods. The sequence of high intakes of food groups were cereals, vegetables, fruits, fishes, legumes and meats. Boiled white rice, beef soup, soybean paste soup, soybean paste stew, broiled yellow croaker, kimchi, ra myon and broiled noodles were consumed most frequently. In conclusion, the subjects consumed much more plants foods than animal foods and consumed more natural and seasonal foods than processed foods and also showed food habits of eating small meals. Dietary habits of eating small meals containing abundant amount of fresh plant foods might partially contribute to the longevity of the subjects.

• Journal of Nutrition and Health
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• v.41 no.6
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• pp.561-572
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• 2008

Currently, Korea is facing dramatic nutrition transition among children, which may increase risk of degenerative diseases due to excessive intakes of fats, sugars and sodium. Promotion of eating healthier foods among children is difficult because the present nutrition label is not easily understood. Therefore, to promote healthier foods this study was aimed at developing guidance of standard amounts of high, medium and low levels of sugars, sodium, fats and other components contained in foods or drinks that are promoted to or formulated for consumption by children. Multipronged approach was used to collecting information, including key word searches in Medline and other databases, internet searches, reports from world organization, and contact of key individuals who work in organizations. We reviewed dietary reference intakes for Koreans, nutrient reference values, nutrient content claims of nutrition labeling, guideline daily amounts of United Kingdom, dietary guidelines and consumption data of nutrients, and selected components for labeling. And we decided goals of guideline daily amounts for children and nutrient criteria to underpin the high, medium and low content of each component. Then we collected data on processed foods sold at 12 middle schools and 11 high schools in Seoul, and classified processed foods into food category. Sales per one student per day were in the order of snacks, breads, and non-carbonated drinks. One hundred forty five mostly consumed products were selected and classified into criteria of high, medium and low total fat or sodium. Eighty five(58.6%) were classified into high fat food and only 11(7.6%) into high sodium food, in case that the base is chosen per 100 g or 100 mL. In conclusion, the nutrient criteria and choice of 100 g base, which we suggest in this study, need to be tested by simulation with more processed foods and refined in view of the practical issues suggested by stakeholders in future.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.204-212
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• 1994

To estimate the possibility of wine-making with Korean dried persimmon, its homogenized and filtered solution was fermented at $15^{\circ}C$ and $25^{\circ}C$ for 12 weeks with Saccharomyces cerevisiae (Japan Alcoholic Beverage Association N0.7). Sugars of dried persimmon were mainly composed of 27.02% of glucose, 19.81% of fructose and 5.12% of mannose. In the fermentation at $25^{\circ}C$, glucose was almost completely consumed in 8 days, but fructose and mannose were consumed up to 64% and 74%, respectively, in the same period and were not utilized any more afterwards. In the fermentation at $15^{\circ}C$, 75% of glucose, 20% of fructose and 49% of mannose were consumed in 8 days and these sugars were continuously utilized for 12 weeks. Organic acids in the homogenized and filtered solution were levulinic acid (148.6 mg%), 4-methylvaleric acid (73.5 mg%), oxalic acid (28.7 mg%), acetic acid (8.5 mg%), N-butyric acid (8.4 mg%) and succinic acid (6.7 mg%). Irrespective of fermentation temperature, levulinic acid rapidly reduced according to progression of fermentation. Oxalic acid, N-butyric acid and succinic acid decreased at 2nd day of fermentation, and then increased at 4th and 6th days and subsequently decreased again under the levels of the solution. Acetic acid and 4-methylvaleric acid increased with the proceeding of fermentation and at 12th week of fermentation these contents were more than those of the solution. The contents of total free amino acid significantly reduced at 2th day of fermentation and then increased to the level of the solution at 12th week irrespective of fermentation temperature. Ethanol content rapidly increased to the levels of 5.3(v/v) at $15^{\circ}C$ and 9.4%(v/v) at $25^{\circ}C$ to 8th day after fermentation, but at 12th week its content was 14.5%(v/v) at $15^{\circ}C$ and 9.4%(v/v) at $25^{\circ}C$. The higher alcohots identified were 2-methyl-l-propanol, 3-methyl-ibutanol, 2-methyl-l-butanol and 2-methyl-2-propanol and the range of those contents was from 0.001% (v/v) to 0.06%(v/v). The color of the wine fermented at $15^{\circ}C$ was slightly superior but flavor and taste were slightly superior in the wine fermented at $25^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.610-617
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• 2016

Current study was performed to investigate the effect of morphological properties of black ginseng such as size and shape on the quality of black ginseng. The raw ginsengs were separated based on size (medium, large, and extra-large) and shape (straight ginseng, fibrous root ginseng). Subsequently, the raw ginsengs were steamed at $95^{\circ}C$ for 3 h and dried in the presence of heated air at $50^{\circ}C$ for 30 h. This process was repeated nine times for black ginseng production. The physiochemical properties such as the content of acidic polysaccharides, ginsenosides, and antioxidative activity were evaluated. Although minor difference in physiochemical properties such as acidic polysaccharide content in raw ginseng was observed, no statistical difference in the content of acidic polysaccharides, total phenols, and ginsenosides was observed during final black ginseng production based on size classification. The minor ginsenosides in fibrous root black ginseng, such as Rk3, Rh4, Rg3, Rk1, and Rg5 were higher in content than straight black ginseng. However, no correlation between the shape of ginseng and total phenol content and antioxidative activity was observed. Therefore, present results demonstrate that the difference in ginseng size in same-age and -production area does not affect the quality of black ginseng. Furthermore, difference in ginseng shape does not influence the overall quality of black ginseng. It is hypothesized that this study would be considered as supportive data for the production of high-quality black ginseng.

• Applied Biological Chemistry
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• v.14 no.3
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• pp.213-220
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• 1971

In order to investigate chemical components of edible marine algae in Korea, the present work is carried out with ten edible and two non-edible species of brown algae, collected from Cheju-island during October, 28-30 in 1970. Among the general components, water content is about 14-16% to dry weight and the crude protein about 16%, which are almost similar in content compared with several non-cultivate edible land plants. The content of crude fat is about 0.7-2.0%, and that of crude fiber about 3-8%, while the content of crude ash is 9.17-16.89%. The last one is more than two times in content compared with the land plants. The reducing sugar is about 0.27-2.49% in general. On the other hand, among the minerals Ca content is the most abundant, 1.73-2.51%, and the next is S, 1.0-1.8%. Mg and I are around 0.1-1%, while K and Na are about 1% in content. Among the micro-elements, Fe and Zn are about 0.01-0.03%, and Cu and Mn 0.001-0.005% in content. There is no special significant difference in chemical components between the edible and non-edible species of brown algae. Moreover, so far as the present investigation is concerned, there can be found no significant inter-species relationship on the taxonomical or phylogenetical points of view, considering their components.

• Korean Journal of Soil Science and Fertilizer
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• v.11 no.3
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• pp.127-144
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• 1979

Recent trend in the studies on the forming processes, chemical characteristics and chemical structure of humic substances with some discussions are reviewed and some arguments for the elucidation of the chemical structure of humic substances are summarized.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.495-499
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• 1985

To develope a process by which liquid foods can be stored in the liquid state at the frozen storage temperature, suitable cryoprotectants were selected. Orange juice, chosen as an example of liquid foods, was stored with combined cryoprotectants at $-15^{\circ}C$, and quality changes of orange juice during storage were evaluated. Among 7 cryoprotectants tested, NaCl solution had lower initial freezing point than others, and initial freezing points of glucose, fructose, glycerol, propylene glycol and citric acid were close to each other. Considering flavor quality of orange juice, cryoprotectants suitable for reducing freezing point of orange juice were glucose, fructose, glycerol, and citric acid. Combined cryoprotectants for reducing freezing point of 3 and 4 folds concentrated orange juice to $-15^{\circ}C$ consisted of 10% glucose, 8% frutose, 4.6% glycerol and 3% citric acid, and 5.5% glucose, 4.5% fructose, 4.6% glycerol, and 3% cirtric acid, respectively. When destruction of ascorbic acid, sedimentation volume and sensory flavor score of orange juice stored with combined cryoprotectants at $-15^{\circ}C$ and the control stored at $-18^{\circ}C$ were compared, there were no significant differences. These results indicated that liquid foods with suitable combined cryoprotectants could be stored at $-15^{\circ}C$ or below in the liquid state without adverse effect on quality of the stored products.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.586-592
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• 2010

This study investigated the effects of Stevia rebaudian bertoni leaf extract on lipid profiles in C57BL/6J mice, as compared to stevioside. Fourty mice were divided into four groups: NC (normal diet and DW), HC (high fat diet and DW), HLSV (high fat diet and stevia leaf extract, 1 mL/kg/day), and HSS (high fat diet and stevioside, 1 mL/kg/day). Serum triglyceride concentrations were significantly lower in the HLSV and HSS groups than in the HC group. Epididymal fat pad weights were significantly lower in the HLSV and HSS groups than in the HC group. We also evaluated the serum and liver carnitine levels (NEC, AIAC, ASAC, TCNE) of all the groups. These results were supported by the mRNA expression of enzymes related to lipid metabolism (ACC, PPAR${\alpha}$, ACS, CPT-I) assessed by RT-PCR. Overall, the results show the antiobesity effects of stevia leaf extract as compared to stevioside in high fat diet induced obese mice.