• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.502-510
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• 2018

To begin with, this study identified and reviewed the proximate compositions, quality and physicochemical characteristics of three Korean cowpea (Vigna unguiculata L. Walp.) cultivars grown in two different seedling periods. The proximate compositions of the cowpea showed significant differences according to three cultivars (Seowon, Yeonboon and Okdang) and two different seeding periods (5 June and 5 July). Through this lens, the lightness, redness and yellowness of the cowpea cultivars increased slightly during the 5 July cultivation compared to the 5 June cultivation. This brings us to understand that the water binding capacity, water solubility index, and swelling power were significantly different among the cultivars. In this case, the water binding capacity of the cowpea was 108.87~143.19%, and decreased during the 5 July cultivation compared to the 5 June cultivation. As shown, the total polyphenol and flavonoid contents of cowpea showed significant difference according to cultivars. In this case, the total polyphenol content of 5 June and 5 July cultivation on the Seowon 4.17 and 4.12 mg GAE/g, respectively. In these terms, the DPPH radical scavenging activity of cowpea showed a significant difference according to the cultivars, and the Yeonboon and Okdang increased slightly during 5 July cultivation. The ABTS radical scavenging activity of the cowpea showed significant difference according to the cultivars, and all cultivars decreased slightly during the 5 July cultivation. In other words, the phenol contents and radical scavenging activity differ measurable depending on the cultivars and seeding periods. Therefore, it is necessary to study the proper cultivar and seeding time considering the environment of the applicable cultivation area.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.879-884
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• 2004

Effects of soaking time and particle size on physicochemical properties of nonwaxy rice flour were investigated. Nonwaxy rice grains were soaked at $4^{\circ}C$ for 0, 1, 12, and 24 hr, dried at room temperature, and milled. Resulting flours were passed through 45-mesh ($<355\;{\mu}m$, IL45) and 100-mesh ($<150\;{\mu}m$, IL100) sieves and separated into $<40\;{\mu}m\;and\;40-100\;{\mu}m$ series. IL45 series showed higher amount of large particles ($40-100\;{\mu}m$) than IL100 series. As the soaking time increased, protein and ash contents decreased, and amylose content, water-binding capacity, swelling power, and solubity of nonwaxy rice flours increased. Swelling power and solubility of nonwaxy rice flours also increased between $65-85^{\circ}C$. Water-binding capacity, swelling power, and solubility of IL100 series were higher than those of IL45 series. 12 hr-soaked nonwaxy rice flour pastes showed higher peak viscosity and breakdown but lower setback and viscosity at 95 and $50^{\circ}C$ than 1 hr-soaked ones. X-Ray diffractograms of nonwaxy rice flours were not affected, whereas surface appearance was affected, by soaking time and particle size.

• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.951-963
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• 2003

The purpose of this study was to investigate the eating behaviors, the self-perception of body images, the hematological indices and the nutrient intake of adolescent female athletes in Incheon. The subjects were 112 female athletes(track and fleld: n=32, target shooting: n=27, fencing n=29, swimming: n=14, badminton: n=10) from middle and high schools in Incheon. This cross-sectional study was conducted by means of a sol(-administered questionnaire. Fasting blood samples were obtained and analyzed for hemoglobin (Hb), hematocrit (Hct), ferritin, serum iron, mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH), mean corpuscular hemoglobin concentration(MCHC), unsaturated iron binding capacity (UIBC), total iron binding capacity (TIBC) and transferrin saturation (TS). Nutrient intakes obtained by means of the 3 day-recall method were analyzed using the Computer Aided Nutritional Analysis Program. Statistical analysis was conducted using the SPSS 10.0 program. Most of the female athletes had dietary problems such as eating unbalanced meals, skipping meals, and preferences for processed foods. More than 60% of the female athletes skipped breakfast. As for perception of their body images, track and field athletes in particular, controlled their weights significantly better than the other athletes (p<0.05). With regard to their physical exertion during exercise, 56.3% of the swimmers and 31.3% of the track and field athletes answered “very hard”, which was a significant difference (p< 0.001). More than 80% of the female athletes experienced vertigo during exercise (p< 0.01). Also more than 50% of the female athletes, with the exception of the badminton players, had experienced irregular menstruation (p<0.05). The average serum iron levels (p<0.05), the serum ferritin levels (p<0.05) and TS (p<0.05) of the track and field athletes was significantly lower as compared to that of the other athletes. The nutrient intakes of the female athletes, with the exception of Vitamin B$_{6}$, niacin and phosphorus were lower than the Korean Recommended Daily Allowances (RDA). In particular, the calcium and iron intakes of the female athletes were under 50% of the Korean RDA. Therefore, proper nutritional education and supplementation are required for female athletes to encourage desirable eating habits, as well as to improve their nutritional status and exercise performances.s.

• Food Science and Preservation
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• v.16 no.5
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• pp.669-674
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• 2009

We prepared puffed instant Nuroong-gi samples using a microwave and investigated the physicochemical characteristics of the products. The quality of Nuroong-gi prepared using a microwave was compared with that of noodles prepared in a steam cooker and pressure cooker in terms of moisture content, color, water binding capacity ratio, viscosity, sedimented volume of insoluble solids, turbidity, and sensory evaluation. The moisture content of Nuroong-gi prepared in a microwave was similar to that of steam cooker and pressure cooker samples. The color (lightness) of steam cooker-prepared noodles was greater than that of noodles cooked using other modes. The water binding capacity ratio fell with increasing microwave cooking time. The viscosity of noodles prepared using a microwave was higher than that of pressure cooker samples and lower than that of steam cooker noodles. The sedimented volume of insoluble solids and turbidity increased with a rise in cooking temperature. Nuroong-gi prepared in a microwave scored higher in sensory evaluation tests than did steam cooker or pressure cooker samples. These results indicate that Nuroong-gi preparation using a microwave is very efficient.

• Korean Journal of Food Science and Technology
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• v.8 no.3
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• pp.129-135
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• 1976

The amino acid compositions of polished barley grain were investigated for 16 varieties by using amino acid autoanalyzer and simple correlation analysis between them and between protein and amino acid per protein was done. 1) Limiting amino acid is lysine, leucine and phenylalanine are high but threonine and tyrosine are low. Total essential amino acids is high. 2) Protein is significantly correlated negatively with lysine arginine, total basic amino acids (at p=0.01) and threonine, alanine, aspartic acid (at p=0.05) and positively with phenylalanine (at p=0.01) proline and cystine (at p=0.05). 3) Lysine is positively and significantly correlated with arginine and aspartic acid indicating that aspartic acid is probable precursor of lysine and that high yielding varieties or fertilization for high yielding decrease aspartic acid pool resulting low lysine. 4) Lysine content is positively correlated with dye binding capacity (at p=0.01). 5) Tryptophan is positively (at p=0.01) and significantly correlated with histidine, total basic amino acids and arginine. 6) In essential amino acids lysine, tryptophan, threonine and valine simultaneously increase or decrease while aromatic amino acids, sulfur contained amino acids, isoleucine and leucine do so together.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.69-76
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• 2009

This study was conducted to evaluate the physicochemical and sensory characteristics of chiffon cakes made with rice flour ranging from 20-100% in place of wheat flour. The water binding capacity of the rice flour was greater than that of the wheat flour and its fat binding capacity was lower than that of the wheat flour. The batter stability data indicated that the 100% treatment was better than the control, and specific gravity values and specific loaf volumes were lower in the samples with added rice flour. Texture analysis found no significant differences in hardness, adhesiveness, cohesiveness, gumminess, and chewiness between the control and the 100% treatment. In the case of crust color, the rice flour-added chiffon cakes did not show any significant differences for their 'a' values. In addition, their crumb color was not significantly different in terms of both their 'L' and 'a' values. According to the sensory evaluation, there was no significant difference in overall acceptability between the control and the rice flour-added chiffon cakes. The highest sensory scores were obtained by the 100% treatment for overall acceptance and moistness. However, flavor, cohesiveness, and brittleness were not significantly different. These study results show that wheat flour could be replaced by rice flour up to 100% in chiffon cake.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.5 no.2
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• pp.129-135
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• 2002

Purpose: The purpose of this study was to investigate the relationship between Helicobacter pylori (H. pylori) infection and iron-deficiency anemia in pubescent children, susceptible to iron deficiency due to the high iron requirements for growth. Methods: Hemoglobin, serum iron, total iron-binding capacity, serum ferritin, and serum IgG antibodies to H. pylori were measured in 937 children (475 boys and 462 girls). Their ages ranged from 10 to 18 years. The prevalences of H. pylori infection were compared between groups, based on the presence or absence of anemia, hypoferritinemia, iron deficiency, and iron-deficiency anemia. The levels of hemoglobin, serum iron, total iron-binding capacity, transferrin saturation, and serum ferritin were obtained according to the presence or absence of H. pylori infection. Results: The prevalences of anemia, iron deficiency, iron-deficiency anemia, and H. pylori infection were 8.1%, 9.1%, 3.1%, and 20.8%, respectively. The H. pylori-positive rates in anemia, hypoferritinemia, and iron-deficiency group were 34.2%, 29.5%, and 35.3%, respectively, compared to 19.6% in the non-anemia group, 19.2% in the non-hypoferritinemia group, and 19.4% in the non-iron deficiency group. The H. pylori-positive rate in the iron-deficiency anemia group was 44.8% in comparison with 20.0% in the non-iron-deficiency anemia group. Hemoglobin and iron levels did not show any significant differences between the H. pylori-positive and -negative groups, whereas the serum ferritin level decreased significantly in the H. pylori-infected group. Conclusion: H. pylori infection is thought to be associated with iron deficiency in pubescent children.

• Proceedings of the KSCN Conference
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• 2003.11a
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• pp.1048-1048
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• 2003

The purpose of this study was to investigate dietary behaviors, body image, hematological index and nutrient intake of female athletes in Incheon. The subjects were 112 female athletes (field and track: n=32, firing: n=27, fencing: n=29, swimming: n=14, badminton: n=10) from middle and high schools in Incheon. This cross-sectional study was conducted by a self-administered questionnaire. Fasting blood samples were obtained and analyzed for hemoglobin (Hb), hematocrit(Hct), ferritin, serum iron, mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH), mean corpuscular hemoglobin concentration (MCHC), unsaturated iron binding capacity (UBC), total iron binding capacity (TIBC) and transferrin saturation (TS). Nutrient intakes collected from 3 day-recalls were analyzed by the Computer Aided Nutritional Analysis Program. Statistical analysis was conducted using SPSS 10.0 program. The results are summarized as follows: Average age of field and track athletes, firing, fencer and swimmer was 14 years and that of badmintoner was 17 years. Most of female athletes had dietary problems such as unbalanced meals, skipping meals, and preference of processed foods. More than 60% of female athletes skipped breakfast. As for perception of body image, most of female athletes perceived themselves fatter compared to normal body image. Especially, field and track athletes were more significantly experienced weight control compared to the other athletes (p<0.05). As for physical burden during exercise, 56.3% of swimmer and 31.3% of field and track athletes answered “very hard”, which showed a significant difference (p<0.001) More than 80% of female athletes had experienced a vertigo during exercise (p<0.01). Also, more than 50% of female athletes except badmintoner had experienced an irregular menstruation (p<0.05). Average serum iron level (p<0.05) and TS (p<0.05) of field and track athletes were significantly lower compared to the other athletes. Serum ferritin of badmintoner, field and track athletes and fencer was significantly lower compared to firing and swimmer (p<0.05). Nutrient intakes of female athletes except vitamin B6, niacin and phosphorus were lower than the Korean RDA. Especially, calcium and iron intakes of female athletes were under the 50% of the Korean RDA. Therefore, proper nutrition education and supplementation are required for female athletes to encourage desirable food habits as well as to improve their nutritional status and exercise performance.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.792-801
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• 2018

Proximate compositions, quality and physicochemical characteristics of small black soybean cultivar, cultivated in the north-central region of South Korea with different seeding periods, were evaluated. Proximate compositions, chromaticity, water binding capacity, water solubility index, swelling power, and antioxidant properties were significantly different among cultivars and different seeding periods. Moisture, crude ash, fat, protein, and carbohydrate contents of small black soybean cultivar were 5.53~6.69, 5.47~6.54, 15.38~19.14, 34.17~40.26, and 32.04~36.85 g/100 g, respectively. Lightness, redness and yellowness were 35.60~38.61, -0.02~0.07 and -0.56~-0.13, and water binding capacity, water solubility index and swelling power were 84.48~148.31, 46.65~54.89 and 29.87~35.12%, respectively. Total polyphenol contents of first, second, and third seedings on small black soybean cultivar were 10.40~15.48, 9.86~14.85 and 8.61~15.39 mg GAE/g; total flavonoid contents were 5.81~7.25, 5.81~7.34 and 5.52~7.64 mg CE/g, respectively. DPPH radical scavenging activity was 4.55~7.86, 3.99~8.79, and 3.74~9.43 mg TE/g, and ABTS radical scavenging activity was 9.32~12.90, 8.64~13.39, and 8.51~14.35 mg TE/g, respectively. Phenol compound of Tawonkong and Socheong cultivars decreased with delay of seeding periods. Radical scavenging activity of Socheong and Jununi cultivars decreased with delay of seeding periods, but Socheong 2 and Socheongja cultivars increased. In the study, phenol compound and radical scavenging activity of small black soybean cultivar were different, depending on cultivars and seeding periods.

• Korean Journal of Plant Tissue Culture
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• v.24 no.1
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• pp.1-35
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• 1997

Fertilized egg, by successive cell divisions, differentiates into different tissues and organs with various structures and functions. Different cells and tissues contain different proteins, products of selective gene expression. Not all the genes in any genomes are equally active, temporal and spatial gene expression being the general rule. Present paper attempts to review the tanscriptional mechanisms or the initiations of transcription from several angles. In some of the organisms the genes in the process of transcription or the genes in the inactive state can be seen under the light microscope. Some bands of Drosophila polytene chromosomes may exhibit a swollen or puff appearance under certain conditions. A puff, unfolded or decondensed form of chromomere, represents sets of intense transcriptional activity or RNA synthesis. The heterochromatic X chromosome whose genes remain inactive in the female mammals can be visualized as a dark staining structure called Barr body, Configuration of chromatin differs between transcribed and nontranscribed chromatin. Modification to the chromatin facilitates RNA synthesis. The movement of large polymerase molecule along the DNA would probably be facilitated if some modifications of the chromatin configuration is effected. Methylation of cytosines in CG sequences is associated with inactive genes. Methylation can play a role in determination of mammalian cells during embryogenesis. Demethylation is necessary for the gene to be expressed during development A histone modification that is also known to be correlated with transcriptional capacity of chromatin is acetylation of the lysine residues of the core histones. Chromatin containing a high level of histone acetylation is very sensitive to DNase 1. For the transcription to occur TBP must first bind to the TATA box. Another TF, TF IIB, then binds to the promoter-TBP complex, facilitating the access of RNA polymerase to the transcription initiation site. As recently as eight years ago researchers assumed that histones were irrelevant to the regulation of gene expression. Histones combine with the DNA to form nucleosome of the chromatin. Histones are vital participant in gene regulation. Histone and basal factors compete for access to TATA box. When DNA is exposed to basal factors before histones are introduced, the basal factors assemble on TATA boxes preventing the access of histones, allowing transcription to occur, for transcription to begin, activator protein at the upstream activation sequence or enhancer must interact with the tail of histone H4 at TATA box and cause the histone role particle to dissociate from the TATA box leading to partial breakup of the histone core particle and allowing the basal factors to bind to the TATA box. New concept of genomic flux in contrast to the old concept of static genome has been developed based on the powerful new molecular techniques. Genomic changes such as repetitive DNAs and transposable elements, it is assumed but not yet proved, may affect some of the developmental patterns that characterize particular cells, tissues, organs, and organisms. In the last decade or so remarkable achievement have been made in the researches of the structures and functions of TFs and the specific target sequences located in promoters or enhancers where these TFs bind. TFs have independent domains that bind DNA and that activate transcription. DNA binding domain of TFs serves to bring the protein into the right location. There are many types of DNA binding domains. Common types of motifs can be found that are responsible for binding to DNA. The motifs are usually quite short and comprise only a small part of the protein structure. Steroid receptors have domains for hormone binding, DNA binding, and activating transcription. The zinc finger motif comprises a DNA binding domain. Leucine zipper consist of a stretch of amino acids with a leucine residue in every seventh position Two proteins form a dimer because they interact by means of leucine zippers on similar α-helical domain. This positions their DNA binding basic domains for interaction with the two halves of a DNA sequence with dyad symmetry of TGACTCA, ACTGAGT.