• 한국식품위생안전성학회지
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• 제35권3호
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• pp.261-270
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• 2020

식품첨가물 중 주용도로 보존료가 제시되어 있는 발색제 3품목, 보존료 17품목 및 표백제 6품목을 대상으로 가공식품 유형별 사용 현황을 조사하였다. 발색제 3품목 중 아질산나트륨이 257건으로 가장 많이 사용되었으며, 양념젓갈(71.21%), 즉석섭취식품(7.78%), 빵류(7.00%) 등에 사용하였다. 보존료로 사용되는 안식향산류 중 안식향산나트륨의 사용 건수는 1,215건으로 안식향산류(총 1,236건)의 대부분을 차지하였고, 음료베이스(39.51%), 혼합음료(22.47%), 인삼·홍삼음료(8.89%) 등 음료류에 81.16%를 사용하였다. 데히드로초산나트륨은 총 57건 중 빵류(49.12%)와 마가린(21.05%)에 주로 사용하였다. 자몽종자추출물은 3,291건 사용되어 보존료 중 가장 많이 사용된 것으로 나타났다. 자몽종자추출물은 소스(54.65%), 액상차(10.46%), 기타가공품(5.15%), 인삼·홍삼음료(3.83%) 등 가공식품 식품유형 44종류에 사용되었다. 파라옥시안식향산에틸의 사용 건수는 2,957건으로서 파라옥시안식향산류의 대부분을 차지하였고, 소스(92.15%), 혼합간장(2.77%), 절임식품(1.52%) 등의 식품유형에 96.44%를 사용하였다. 프로피온산류 3종은 거의 대부분 빵류에 사용되었다. 소브산칼륨은 789건 중 절임식품(40.43%), 어묵(34.09%), 조미건어포(7.22%), 소스(4.06%) 등 주로 절임식품과 수산물가공식품류(총 47.15%)에 사용한 것으로 나타났다. 소브산은 27건의 사용사례 모두 어묵(100%)에 사용된 것으로 나타났다. 표백제로 사용되는 아황산염류 6품목 중 산성아황산나트륨과 차아황산나트륨은 주로 과자류, 빵류 또는 떡류에, 메타중아황산칼륨, 메타중아황산나트륨 및 무수아황산은 주로 과실주 등 주류에, 아황산나트륨은 절임식품에 주로 사용하는 것으로 나타났다. 본 연구 결과는 보존료를 주용도로 하는 식품첨가물을 가공식품에 사용하는데 유용하게 이용될 수 있을 것으로 생각된다.

• Mycobiology
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• 제40권2호
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• pp.117-123
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• 2012

Nuruk contributes to the unique characteristics of Korean alcoholic beverages. In this study, the effects of nuruk extracts (NE) on anti-oxidant characters, melanogenesis, and anti-photoaging activity were investigated. NEs were obtained from the 70% ethanol extracts of six types of nuruk, which have been used in brewing of fermented alcohol beverages in Korea. First, various antioxidant characteristics were identified in terms of 2,2'-azino-bis(3-ethylbenzthiozoline-6-sulphonic acid) (ABTS) radical scavenging activity, superoxide dismutase (SOD) expression, and inhibition of xanthine oxidase activity. NE#4 exhibited potent ABTS radical scavenging activity ($IC_{50}$ = 19.51 ${\mu}g$/mL). Compared with NE#4, relatively lower levels of activity were observed for NE#3 and NE#6, with $IC_{50}$ values of 90.99 and 76.88 ${\mu}g$/mL, respectively. According to results of western blot analysis for determination of SOD expression in $H_2O_2$-treated HepG2 cells, NE#5 and NE#6 induced a dramatic increase in the expression ratio of SOD, compared to the group treated with $H_2O_2$ only. Activity of xanthine oxidase, which converts xanthine into uric acid, generating superoxide ions, was inhibited by NE#4 and NE#6 in a dose-dependent manner. NE#4 induced significant inhibition of mushroom tyrosinase activity. A reduction in cellular melanin contents of 80% was observed in B16F1 melanocytes treated with NE#5 and NE#6; these effects were similar to those of arbutin at 100 ${\mu}M$. In addition, gelatin zymography and reverse transcription-PCR analysis were performed for assessment of anti-photoaging activity of Nuruk. Treatment with NE#6 resulted in dramatically inhibited activities of matrix metalloproteinase (MMP)-2/-9, suppressed expression of MMP-1, and increased expression of type-1 procollagen. Results of gelatin zymography for NE#4 and NE#5 were similar, to a slightly lesser degree. These results suggest the potential of NE#4 and NE#6 as natural ingredients for use in functional foods and cosmetics.

• Journal of Nutrition and Health
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• 제46권2호
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• pp.186-196
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• 2013

The objective of this study was to develop a semi-quantitative food frequency questionnaire (FFQ) for an adult population for use in the Korea National Health and Nutrition Examination Survey (KNHANES). The 24-hour recall data for 2,939 subjects aged 19 years and over from the fourth KNHANES first year (2007) were used to extract the items included in the questionnaire. The FFQ items were developed by selection of major dishes based on the cumulative contribution rate, between-person variability based on the cumulative R2 of energy and 14 nutrients (carbohydrate, protein, fat, crude fiber, calcium, phosphorous, iron, sodium, potassium, vitamin A, thiamin, riboflavin, niacin, and vitamin C) and the number of consumers of each dish. In addition, the FFQ items were revised with analysis of 24-hour recall data of the fourth KNHANES second and third year (2008, 2009). Finally, 112 items were included in the FFQ and grouped as follows: rice (5 items), noodles and dumplings (6), breads and rice cakes (8), soups and stews (12), soybeans, eggs, meat and fish (23), vegetables, seaweed and potatoes (27), milk and dairy products (4), fruits (13), beverages (5), snacks (6) and alcoholic beverages (3). The food items of FFQ accounted for an average of 87.0% of energy and 14 nutrient intakes and also accounted for 81.7% of the between-person variability. The frequency range of the FFQ items was classified into nine categories (never or seldom, once per month, 2-3 times per month, once per week, 2-4 times per week, 5-6 times per week, once per day, twice per day and three times per day) and the portion size was divided into three categories (small, medium and large). We expect that this developed dish-based FFQ could be used in assessment of longterm dietary intakes of Korean adults.

• 한국식품조리과학회지
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• 제19권4호
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• pp.413-422
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• 2003

The purpose of this study was to investigate the relationship between the dietary attitude and health on the stress status of office - workers in Seoul. This research was conducted on 389 office workers (224 males and 165 female). In relation to stress, it was found that the degree of stress as an office workers was ′slight′ and much for 45.2% and 40.6%, respectively, of the study population. Consequently, most office workers were found to be under stress. The amount of food intake under stress was found to be ′reduced′, unchanged and increased in 38.3, 37.0 and 24.7%, respectively, of those surveyed. The preferred foods when under stress were found to be alcoholic and non-alcoholic beverages, in 57.6% of cases, which was the highest proportion regardless of age, sex, marital status, occupation and educational level. The desired taste when under stress was found to be ′hot′ and sweet in 34.7 and 26.0%, respectively. As to the feeling after food intake, 51.7% responded that food intake was not useful for the relief of stress, which was the highest proportion and many salaried females worried about weight gain. With regard to the relationship between stress, health and nutrition, 69.9% of office workers responded that they thought the relationship of these factors was very high. As for the greatest cause triggering stress, 50.3% responded "due to workplace and job". The best method for relieving stress was to do exercise, with a 30.1 % response, The average score for the degree of stress and tension was 7.2, with 64.0% of office workers having an average level between 6- and 9. The degree of stress was higher for females than males, for unmarried salaried and hot-tempered persons. Those not doing exercise were subject to the highest levels of stress, and those a having sufficient sleep were found to be subject to less stress. Those interested in their health were found to have a good condition and lower levels of stress. In correlation with eating habits, stress, the degree of tension and personality, the F-value was found to be 43.505 (p<0.01), with an explanatory power of 0.294 (29.4%), indicating significant differences. This means that office workers with higher degrees of stress and tension tended to have poorer eating habits. Since bad eating habits have an adverse effect on both the state of physical health and individuals emotional development, for the purpose of correctly managing stress, office workers should make efforts to practice good eating habits.

• 한국식품과학회지
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• 제50권4호
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• pp.400-406
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• 2018

본 연구는 국내 수도권, 충청, 강원 등지의 중소기업형 소규모 양조장에서 생산되는 탁주와 약주의 미생물 군집 분포를 차세대 염기서열 분석기법을 이용하여 조사하였다. 각 시료별로 미생물 분포에 따른 품질의 차이를 나타냈으며 특히 백미 또는 소맥분을 주로 사용한 탁주와 달리 약주는 찹쌀과 백미를 주원료로 사용하여 각각 독특한 주질과 미생물 분포에 영향을 주었다. 주요검출 미생물로 진균류는 S. cerevisiae가 대부분을 차지하였으며 세균의 경우 Firmicutes문에는 유산균인 Lactobacillus, Leuconostoc, Lactococcus, Weisella 속 등이 우점종으로 확인되었다. 곡물인 원재료에 의해 Cyanobacteria 문의 Chloroplast 속과 제조 환경에 의한 유입으로 추정되는 Cronobacter 속, Enterobacter 속 또한 검출되었다. 이러한 다양한 미생물의 분포는 제조 지역, 주원료, 그리고 제조 방법에 기인할 것으로 판단되며 명확한 상관관계는 확인할 수 없었으나 본 연구 결과 유통과정의 제품 안전성 확보를 위해 양조장별 미생물 관리가 필요할 것으로 판단된다.

• 한국식품영양학회지
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• 제25권4호
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• pp.747-754
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• 2012

The objective of this study was to investigate free amino acid composition, antioxidant activity, alcohol dehydrogenase activity and the sensory quality attributes for the development of functional soy sauce using Hutgae (Hovenia dulcis Thunb) fruit, which is well-known for improving liver function and alleviating various negative physiological effects following heavy consumption of alcoholic beverages. Soy sauces adding six types of extract from Hutgae fruit (HF) were prepared (SSH1: HF 20%, SSH2: HF 10%, SSH3: HF 20%/40 days NaCl extract, SSH4: HF 20%/20 days NaCl extract, SSH5: HF 20% water bath extract, SSH6: freeze-drying powder from HF 20% aqueous extract), compared with soy sauce using the conventional method. These soy sauces were used for determining alcohol dehydrogenase activity by NADH absorbance, the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation by sensory scaling. Total free amino acid contents for most samples were in the range of 327.3 to 375.5 mg%, and then, aspartic acid and glutamic acid content of SSH1 and SSH5 were higher than that of others. DPPH radical scavenging activity was shown to be the highest in SSH4, also SSH1, SSH5 and SSF6 were shown to be higher than the control group. Alcohol dehydrogenase activity was shown to be the highest in SSH5. In sensory evaluation, the highest intensity of roast smell was observed in SSH4 while sweet taste was shown to be the highest in SSH5, and SSH3 and SSH5 revealed higher overall acceptability. From these results, Hutgae fruit soy sauces demonstrated antioxidant activity and alcohol dehydrogenase activity. In conclusion, soy sauces containing the water bath extract of Hutgae fruit may be used as a functional seasoning.

• Journal of Nutrition and Health
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• 제30권1호
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• pp.61-74
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• 1997

A dietary intake survey in 2 major city area was conducted as a part of the study which determined the level of exposure of people to harmful substances in foodstuff. A total of 800 randomly selected men and women aged 20-49 yr and living in the cities of Seoul and Taegu were invited to participate in the survey. All subjects were interviewed by trained dietitians to answer for demorgraphic characteristics and dietary intake for 1 day by 24hr recall method, and asked to record what day ate for following 2 more days by themselves. Results were analyzed and presented for the amount and frequency of food intake by area, sex body weight. Food consumed most by adults resifing in these 2 city area was rice and followed by kimchi in the amount of 225.7g/persn/day and 85.0g/person/day, respectively. In the list of foods consumed most frequently, items used for condiments were included in addition to rice and kimchi. And the total daily intake of food per person was summed up to be 1, 534g for men and 1, 304g for women. Considerable part of this sexual difference in total intake was originated from the difference in beverage consumption including alcoholic beverages and the higher intake of certain foodstuff due to higher body weight of men. Intake data were presented din terms of per capita and per kg body weight, and compared among adults in different categories of body weight, also. The data gathered here, food intake by individuals, reflect our own dietary culture in terms of food assortment and relative contribution of each food item to total food intake include the consumption of "extreme" eaters might be found useful also especially for the sake of food safety such as risk assessment using ADI and PTWI for contaminants in the food supply.od supply.

• Journal of Community Nutrition
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• 제7권1호
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• pp.21-28
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• 2005

In order to investigate the differences in nutrient intakes and eating habits between people living alone and people living together with family or others by age group, dietary survey data of the subjects aged 20 years or older from 2001 Korean National Health and Nutrition Survey were analyzed. Living status of the subjects was defined as 'single' when the subjects' household member was one person. Age, gender, income, education were adjusted during the comparative analysis. The subjects living alone had diets with lower score of nutritional adequacy ratio and lower quality, and drank more alcoholic beverages when compared with the subjects living together. Females were more greatly affected in dietary intakes by living alone situation than males. Of the four age groups, a group with ages from 30 to 39 years showed less nutrient intake patterns in persons living alone than in persons living together, but the rest three groups with ages from 20 to 29, from 50 to 64, and 65 or older did not show any significant differences. Eating habits of the subjects living alone, such as skipping meals, kinds of snacks, dining-out, were worse as a whole than the other. In conclusion, single living particularly of females or of 30 to 39 years of age group had negative influences on dietary intakes and behavior. There may be statistical errors if socioeconomic and demographic factors such as age, gender, income, and education are not controlled in the population study investigating the effect of living alone on dietary intakes. Further studies will be needed to know the age-specific reasons for the worse nutrient intakes of single living persons.

• Journal of Nutrition and Health
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• 제36권7호
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• pp.759-768
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• 2003

This study examined the factors related to stages of dietary behavioral changes among 1449 child bearing aged women (mean age $\pm$ SD = 25.6 $\pm$ 5.3 years) residing in large cities. A self administered questionnaire was used to assess stages of dietary behavioral change, meal balance and regularity, food availability, nutrition knowledge, body mass index, nutrient intake, and psycho-social factors including self efficacy, perceived benefits and barriers, social modeling. Undesirable dietary behaviors (precontemplation and contemplation) were shown among 45.1-57.4% of the participants, among those, 33.4-43.0% were precontemplators. Participants' self efficacy scores associated with dietary changes were higher in specific situations (3.42) as compared to general situations (2.86). Similarly, they appeared to perceive more benefits (3.86) rather than barriers (2.76) by changing their inappropriate eating habits. Perception and accuracy scores of nutrition knowledge were relatively high, indicating 90.9 and 80.1, respectively. In terms of food availability at home, fresh fruits received the highest score, followed by milk and milk products, vegetables, meat, alcoholic beverages and soft drinks. In social modeling assessment, family members, as compared to friends, appeared to have better dietary habits. Stages of dietary behavioral change assessed in terms of meal regularity were associated with nutrient intake, showing higher energy and carbohydrate intakes but lower fat intake among those who belonged to the action and maintenance stage. They also presented higher self efficacy and perceived more benefits and less barriers regarding the change of undesirable eating habits. Fresh meat and vegetables were more available among those maintaining desirable dietary habits. Results of this study presented the significant relations of motivational and reinforcing social factors with stages of dietary behavioral changes and a need for the development of tailored nutrition education program considering these factors for child-bearing aged Korean women.

• Journal of Nutrition and Health
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• 제21권1호
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• pp.23-35
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• 1988

This study was designed to find out the effects of aerobic exercise on lipid and Ca metabolism in seven healthy college women, aged 20 to 22 years. Metabolic studies were conducted before and after a 10-weeks exercise period, during which subjects participated in the planned aerobic dance program every day except Sunday. The initial mean time engaged in the exercise was 28 minutes and it was gradually increased up to 45 minutes around the middle point of the exercise period. During both of metabolic study periods, the subjects ate experimental diets which supplied about 120g of protein and 600mg of Ca daily and during the rest of the experimental period they ate their usual diets. The use of alcoholic beverages and drugs were prohibited. The results were summarized as follows. 1) The effect of exercise on lipid metabolism. (1) Mean body weight decreased significantly after exercise(p<0.01) and it did not show a significant decline in skinfold thickness and total body fat contents. (2) Serum total cholesterol level decreased significantly after exercise(p<0.05) and TG level also tended to be lower than that of pre-exercise period. Exercise did not exert any influence on the level of serum HDL-cholesterol in this study. (3) Exercise did not alter total lipid content in feces and apparent lipid absorption rate. 2) The effect of exercise on Ca and P metabolism. (1) After exercise, focal Ca excretion was slightly reduced, however, urinary Ca excretion was not significantly changed. In the results, a slight increase was shown in body Ca retention after exercise. (2) Exercise tended to increase urinary P excretion, but neither P balance nor fecal excretion was significantly changed after exercise. (3) Bone mineral content was not affected by exercise. In summary, aerobic exercise decreased total cholesterol and TG level in serum and tended to increase body Ca retention. With the results, it can be concluded that the additional physical activities beyond the normal daily life in college women might prevent some degenerative diseases-suchas atherosclerosis and osteoporosis.