• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.143-149
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• 2015

This study was conducted to simultaneous analysis methods for water soluble vitamins B group (vitamin $B_1$, vitamin $B_2$, nicotinic acid, nicotinamide, vitamin $B_6$) which is used as health functional foods etc. Analytical methods of water-soluble vitamins B group by HPLC were established through instrumental analytical conditions, and the examination of data such as domestic and foreign reliable methods, and papers of journal. HPLC method analyzing water soluble vitamins B group was established using Capcell Pak C18 UG 120 column in 270 nm through test of columns. The validation has been performed on the method to determine linearity, accuracy, limits of quantification (LOQ) and repeatability for water soluble vitamins B group. An excellent linearity ($r^2=0.999$) was observed for vitamin $B_1$, vitamin $B_2$, nicotinic acid, nicotinamide, vitamin $B_6$ in the concentration range ($0.1{\sim}2{\mu}g/mL$). Observed recovery of vitamin $B_1$ was found to be between 100 and 103%, vitamin $B^2$ was found to be between 104 and 112%, nicotinic acid was found to be between 82 and 85%, nicotinamide was found to be between 121 and 124% and vitamin $B_6$ was found to be between 95 and 104%. LOQ of vitamin $B_1$ was found to be $0.04{\mu}g/mL$, vitamin $B_2$ was found to be $0.05{\mu}g/mL$, nicotinic acid was found to be $0.15{\mu}g/mL$, nicotinamide was found to be $0.08{\mu}g/mL$ and vitamin $B_6$ was found to be $0.63{\mu}g/mL$. Repeatability precision for vitamin $B_1$ was found to be 0.4%, vitamin $B_2$ was found to be 0.4%, nicotinic acid was found to be 0.5%, nicotinamide was found to be 0.7% and vitamin $B_6$ was found to be 0.4% relative standard deviation (RSD). Also, verify the accuracy of the simultaneous analysis methods, we monitored the labeled contents of the health functional foods and children's preferred foods.

• Food Science and Preservation
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• v.21 no.5
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• pp.710-717
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• 2014

This study was designed to develop dish recipes using Heatsun sprouts to improve the sprouts' utilization and consumption. We created four kinds of dishes with Heatsun sprouts, including Acanthopanacis cortex, Kalopanax pictus, Aralia elata, and Cedrela sinensis, and analyzed their sensory properties and nutrients. In the sensory evaluation, the overall preference for all the dishes was scored higher than 3.0, Unnaumsun-dakgoginaengchae had the highest score (4.48) among the dishes. Unnamusun-dakgoginaengchae contained higher values of protein; vitamin A, E, and B6; and folic acid than the recommended dietary allowances (RDAs). The recipe for Dureupgokgammuchim was created to reduce the bitterness and the astringent taste of Aralia elata, and it was rich in vitamin C, E, and B6, as well as in folic acid and iron. Ogapisunkkonchijolim was cooked to reduce the fishy smell of a saury with the addition of Acanthopanacis cortex. It contained 1.5 times the protein RDAs, and high levels of antioxidant vitamins, including vitamin A, C, and E. Chamjugmandu was made by the mixing tofu and various vegetables without adding meat. It had the highest calorie count among the dishes, and its vitamin A, C, and E contents were higher than the corresponding RDAs.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.109-113
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• 2022

Vitamin K is a group of fat-soluble vitamins that naturally exist in phylloquinone (vitamin K₁) and menaquinone (vitamin K₂). In this study, the vitamin K content in different meats commonly consumed in Korea was analyzed using HPLC, and the analytical method was validated. Vitamin K₁ was not detected in any of the meat samples. Vitamin K₂ contents in different cuts of beef ranged from 0.00 to 5.87 ㎍/100 g, whereas the corresponding value in different parts of chicken ranged from 16.59 to 46.64 ㎍/100 g. In the case of pork, vitamin K₂ contents varied from 4.33 to 22.90 ㎍/100 g. Among the different types of meat, the highest vitamin K₂ content was found in boiled chicken meat and skin (46.64 ㎍/100 g). The analytical method was found to be reliable and had high accuracy. These results provide accurate nutritional information and contribute a food composition database for meat consumption.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.172-178
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• 2002

Vitamins are bio-active materials and essential elements in our body but some of them are very low in milt Various vitamin-fortified milks are developed by the help of milk processing technology. However, heat treatments can affect vitamins contents in milk. Total loss of vitamins during the UBT(ultra high temperature) treatment was investigated. UHT treatment caused 60∼70% loss for vitamin C, and 30∼40% loss for vit. D3 and vit. E which are well-known as heat stable materials. On the contrary, degradation of water-soluble vitamins is relatively very low in the capsule-coated state. The capsule could reduce the loss of vitamins by protecting vitamins from the degradation factors such as heat, oxygen, lights etc. The fortification method using capsule can be thought as a new way to reduce the loss of vitamins during milk processing. Further study about heat treatment time and temperature, and capsule coating and materials will be required to minimize the loss of vitamins in milt.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.19-28
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• 2021

Vitamin E and K are essential micronutrients required by our body in small amounts for proper metabolic functions; however, the content of vitamin E and K commonly consumed in foods has not been comprehensively defined. In this study, the contents of vitamins E and K in sea algae and vegetables were analyzed and the analytical methods were validated. The α-tocopherol equivalent (α-TE) and vitamin K1 content in sea algae ranged from 0.15 to 1.14 mg/100 g and from 11.91 to 1,629.5 ㎍/100 g, respectively. In addition, α-TE and vitamin K1 of vegetables were detected in the range of 0.02-2.48 mg/100 g and 16.15-979.60 ㎍/100 g, respectively. In particular, β- and γ-tocopherol and α- and β-tocotrienol were detected in several vegetables. The analytical methods were accurate and reproducible. These results provide reliable data on the vitamin E and K contents of foods consumed in Korea for the development of National Standard Food Composition Database.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.490-495
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• 1992

The effects of high levels of vitamin E and cholesterol feeding on the lipid composition of the plasma lipoproteins were tested between 4 experimental groups. The concentrations of vitamin E and cholesterol in the plasma lipoproteins were significantly increased with the feedings. But the concentrations of cholesterol and various lipid fractions showed significant low levels on the vitamin E feeding group, which vitamin E was fed after the cholesterol diet. Vitamin E showed the hypocholesterolemic effect when it was fed after the high cholesterol containing diet. But, vitamin E was less effective to decrease the content of cholesterol on the diet which contained the both vitamin E and 2% cholesterol. It also showed that vitamin E could stimulate the absorption of cholesterol and lipid when the both dietary factors were simultaneously fed. The vitamin E feeding also resulted in increase of the cholesterol concentration in HDL/LDL ratios.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.635-644
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• 2004

This experiment was earned out to investigate the effects of dietary vitamin C and E on lipid oxidation and stability of color in Hanwoo steer beef. Thirty seven Hanwoo steers were randomly assigned to one of four treatments. The four treatments were control(vitamin E 20IU/kg feed), vitamin C(vitamin C 0.l%/kg feed and vitamin E 20IU/kg feed), vitamin E(vitamin E 220IU/kg feed) and vitamin C plus E(vitamin C 0.l%/kg feed and vitamin E 20IU/kg feed). Hanwoo steers were fed the experimental diets for 3 months at the last finishing period and pH, color, TBARS, concentration of myoglobin, water holding capacity, reduction by heat, drip loss and purge loss of longissimus dorsi were analyzed at 1, 3, 5, 7 and 10th day of storage, respectively. pH value, Hue angle, metmyoglobin concentration, TBARS, drip loss and purge loss in longissimus dorsi were increased as the storage period elapsed. However, water holding capacity in longissimus dorsi was decreased as the storage period elapsed. The animals fed the vitamin C plus E diet were higher in pH value and oxymyoglobin concentration, and lower in metmyoglobin concentration than in those fed the other diets during the whole storage period and lowest in TBARS. TBARS and Hue angle in longissimus dorsi were 10wer(P<0.05) in the animals fed the vitamin-supplemented diets than in those fed the control diet. Reduction by heat in longissimus dorsi was higher(P<0.05) in the animals fed the diets supplemented with vitamin E or vitamin C plus E than in those fed the control diet or vitamin C-supplemented diet. According to these results, it may be concluded that feeding the diets containing 0.1% vitamin C or 220IU vitamin E per kg feed or the diet mixed 0.1% vitamin C with 220IU vitamin E to Hanwoo steers can retard lipid oxidation of longissimus dorsi and stabilize beef color.

• Journal of Animal Science and Technology
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• v.51 no.5
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• pp.379-386
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• 2009

The aim of this study was tofind out the effects of supplementation of vitamin A to the diets of high or low amounts of concentrates for ruminants. In the first experiment, ruminal fermentation patterns with the data of pH, VFA production and cellulose disappearance rates in the rumen in vitro were investigated. In the second experiment, enzyme activities, gas production and dry matter degradabilities using cellulolytic bacteria, Ruminococcus flavefaciens were investigated. Ruminal pH was higher in low amounts of concentrates than in high amounts of concentrates as expected, however, no significant differences were found. Cellulose disappearance rates improved in vitamin A addition particularly in early incubation time (before 24h) and also the production of volatile fatty acids increased in vitamin A addition. These trends were more evident in diets containing high amounts of concentrates than in low amounts of concentrates and it may indicate that vitamin A is more required in the diets of high amounts of concentrates. In the second experiment, gas production, enzyme activities and dry matter degradabilities using cellulolytic bacteria, Ruminococcus flavefaciens were not different between vitamin A added and non-added diets. Ruminococcus flavefaciens may not require additional vitamin A for its own growth.

• Journal of Digital Convergence
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• v.15 no.10
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• pp.357-366
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• 2017

The purpose of this study was identify the factors affecting serum vitamin D deficiency in korean women. This study used the data from the 5th Korea National Health and Nutrition Examinations Survey and analyzed the demographic characteristics, health related factors and serum vitamin D in women aged 19 and over. Data were analyzed using the IBM SPSS 18.0 program. As a result, vitamin D deficiency rate in Korean women was 81.4%. There were significant differences according to age, marital status, region, type of residence, family income, education level. The risk factors of vitamin D deficiency were age, marital status, region, without walking. According to the results of this study, further studies on the vitamin D deficiency factors by age group should be conducted and the stress relieve and physical activity of women should be promoted to prevent vitamin D deficiency.

• Tuberculosis and Respiratory Diseases
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• v.45 no.4
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• pp.723-735
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• 1998

Background : Vitamin C has been reported to have a role in the decrease of airway hyperresponsiveness in animal models. This data is based on some metabolic actions of vitamin C, such as promotion of histamine degradation, producing more $PGE_2$ than $PGF_{2\alpha}$ in cyclooxygenase pathway, decrease of smooth muscle contraction, and acting as reducing agent of oxidant. It has been also known that heavy smokers have lower blood levels of vitamin C than nonsmokers and this deficiency in heavy smokers have been explained by several mechanisms, such as increased oxidation by oxidants and free radicals, increased biosynthesis of catecholamine and serotonin released by nicotine, and inadequate dietary intake. In this study, We attempted to assess effect of vitamin C on bronchial hyperresponsiveness in heavy smokers who have bronchial hyperresponsiveness and role of vitamin C on bronchial hyperresponsiveness. Method: To assess acute effect of vitamin C on airway hyperresponsiveness, blood sample for vitamin C level and spirometry, methacholine challenge test were done in 17 smokers and 8 nonsmokers, and one hour after oral administration of vitamin C 3 g, blood sample for vitamin C level and spirometry, methacholine challenge test were repeated. To assess chronic effect of vitamin C on airway hyperresponsiveness, after daily administration of vitamin C 1 g for one week in 17 smokers, blood sample for vitamin C level and spirometry, methacholine challenge test were done. To assess role of vitamin C, after oral administration of vitamin C 3 g plus indomethacin 100 mg in 12 of 15 smokers who were reactive to methacholine challenge test, spirometry and methacholine challenge test were done and after oral intake of indomethacin 100 mg in 12 smokers who were reactive to methacholine challenge test, spirometry and methacholine challenge test were repeated. Result: There were no significant differences in whole blood vitamin C levels between smokers($1.17{\pm}0.22$ mg/dL) and nonsmcikers($1.14{\pm}0.19$ mg/dL) (p>0.05). Fifteen of the 17 smokers(88.2%) were reactive to methacholine challenge test and 10 of the 15 smokers who were reactive to methacholine challenge test were less than 8 mg/dL in $PC_{20}FEV-2$, and 7 of the 8 nonsmokers(87.5%) were nonreactive to methacholine challenge test There were significant decrease in bronchial responsiveness after oral administration of vitamin C 3 g in 13 of the 15 smokers who were reactive to methacholine challenge test This significant decrease persisted with maintenance daily administration of 1 g for one week. $PC_{20}FEV-2$ were not correlated to vitamin C levels in smokers. After oral administration of indomethacin 100 mg, significant reduction of bronchial responsiveness that occured after oral administration of vitamin C 3 g in smokers were attenuated. Conclusion: Although there were no significant differences in whole blood vitamin C levels between smokers and nonsmokers. heavy smokers have significant increase in bronchial responsiveness than nonsmokers. This bronchial hyperresponsiveness of heavy smokers can be attenuated by vitamin C supplement. Disappearance of vitamin C effect by indomethacin supplement may suggest that vitamin C exert its effect via alteration of arachidonic acid metabolism.