• Food Science of Animal Resources
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• v.35 no.5
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• pp.653-659
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• 2015

High-protein fermented whey beverage (FWB) was manufactured using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi. This study was designed to evaluate the anti-obesity activity of FWB in male rats fed a high-fat diet. Male Sprague-Dawley rats were randomly assigned to three groups (n=8 per group). The three groups differed in their diet; one group received a normal diet (ND), another, a high-fat diet (HD), and the third, a HD plus fermented whey beverage (HDFWB), for 4 wk. Supplementation with FWB (the HDFWB group) prevented weight gain and body fat accumulation. The food intake in the HDWFB group was significantly lower (p<0.05) than that of the HD group. The HDWFB group also showed a significant decrease in organ weights (p<0.05), except for the weight of the testis. There was a significant decrease in total cholesterol, LDL-cholesterol, and triglycerides in the HDFWB group compared with the HD group (p<0.05), but there was no significant difference in serum HDL-cholesterol levels among the experimental groups. Rats ingesting FWB (the HDFWB group) also showed a significant decrease in blood glucose levels, and plasma levels of insulin, leptin, and ghrelin compared to HD group (p<0.05). These results indicate that FWB has beneficial effects on dietary control, weight control, and reduction in fat composition and serum lipid level; consequently, it may provide antiobesity and hypolipidemic activity against high fat diet-induced obesity in rats.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.660-668
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• 2015

This study was performed to investigate the chemical composition, mineral status, oxidative stability, and texture attributes of dry-cured ham from pigs fed processed sulfur (S, 1 g/kg feed), and from those fed a basal diet (CON), during the period from weaning to slaughter (174 d). Total collagen content and soluble collagen of the S group was significantly higher than that of the control group (p<0.05). The pH of the S group was significantly higher than that of the control group, whereas the S group had a lower expressible drip compared to the control group. The S group also showed the lower lightness compared to the control group (p<0.05). In regard to the mineral status, the S group had significantly lower Fe²⁺ and Ca²⁺ content than the control group (p<0.05), whereas the proteolysis index of the S group was significantly increased compared to the control group (p<0.05). The feeding of processed sulfur to pigs led to increased oxidative stability, related to lipids and pigments, in the dry-cured ham (p<0.05). Compared to the dry-cured ham from the control group, that from the S group exhibited lower springiness and gumminess; these results suggest that feeding processed sulfur to pigs can improve the quality of the texture and enhance the oxidative stability of dry-cured ham.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.497-505
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• 1996

Defatted soybean meal (DSM) was microparticulated at cut-off whell speed of 9.000 rpm and air-classified into fine and coarse fractions at air classifying wheel speeds (ACWS) of 21,000, 18,000, 15,000 12,000 and 9,000 rpm stepwisely. Protein and ash content increased while lipid, carbohydrates and dietary fiber content decreased with decreasing ACWS. Amino acid composition and amino acid content of defatted soybean meal were similar to those of raw soybeans with aspartic and glutamic acid, the major amino acids. The yield and particle size increased with decreasing ACWS and mean particle size ranged from $4.9{\mu}m$ to $14.2{\mu}m$. The particles were oval-shaped with sharp corners. Water holding capacity, oil holding capacity and emulsion capacity slightly decreased with decreasing ACWS. Soybean curds formed showed different characteristics depending on the coagulant used and on the substitution ratio of full fat soybean flour with microparticulated DSM. Microparticulated DSM could successfully substitute wheat flour up to 10% level without bring no-ticiable beany flavor in the cakes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.717-720
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• 2001

Chemical compositions and physiological activities of Platycodon grandiflorum roots grown for 4 and 24 years were investigated. Chemical compositions of P. grandiflorum roots grown for 24 years were moisture 82.7%, crude protein 1.6%, crude lipid 2.1% crude ash 0.7%. total sugar 6.0% total dietary fiber 2.3% crude saponin 3.4mg% and ascorbic acid 3.0 mg%. Contents of each components in 24 years old roots were higher than that in 4 years old roots and the most abundant mineral was potassium being 879.9mg/kg. Physiological activities of solvent extract from P. grandiflorum roots grown for 4 and 24 years were high in order of ethanol methanol and water extract. The electron-donating abilities and nitrite-scavenging effect of solvent extract of 24 years were high in order of ethanol methanol and water extract. The electron-donating abilities and nitrite-scavenging effect of solvent extract of 24 years old roots were higher than those of 4 years of old roots in the range of 10~40% respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1021-1025
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• 2001

Physicochemical properties of Rubus coreanus Miquel were examined. Unripened fruit, ripened fruit and leaf of Rubus coreanus Miquel were used as samples. The contents of water, crude protein, crude fat, crude fiber, dietary fiber, and crude ash were studied. The pH, soluble solid content, acidity and color were also measured. In terms of free sugar composition, concentration of glucose and fructose found in unripened fruit had increased in ripened fruit and sucrose was contained in ripened fruit. The major free sugars of leaf were glucose, fructose and sucrose. Citric acid, succinic acid and fumaric acid were found in all three sample groups, unripened fruit, ripened fruit and leaf. The citric acid showed the highest concentration in the unripened fruit as the concentration of 1.21%. Fifteen types of amino acids were analysed from the unripened and ripened fruit of Rubus coreanus Miquel. The leaf contained methionine in addition to those fifteen type amino acids in fruits. The glutamic acid contents of unripened fruit, ripened fruit and leaf were 411, 246.59 and 898.42 mg%, respectively. Among the minerals studied in this research Rubus coreanus Miquel held high level of potassium. The potassium concentrations of unripened fruit, ripened fruit and leaf were 645.07, 216.53 and 815.78 mg%, respectively.

• Journal of Digital Convergence
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• v.13 no.9
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• pp.531-540
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• 2015

Traditionally we consider the food and the medicine have common roots, that is, energies from them share the same source, and it brought us an unique food culture of our own, and nurtured an unique academic area of oriental medicated dietary therapy. Thus we devise chocolate based on oriental theory and western food and convergence prevention nutritional approach. The study analyzed and examined the nutritional composition, physical properties and analysis DPPH radical scvenging, total polyphenolic compound contents, total flavonoids contents of chocolate added with 5% tangerine peel powder(TPC). Total polyphenolic compound content of TPC was 394.1 mg GAE/100g and DPPH radical scvenging activity was 68.66% and total flavonoid content was 148.88 mg QE/100g. Antioxidative activity of TPC was significantly higher than that of come into the market milk chocolate(p<0.05). In sensory evaluation, significantly difference(p<0.05)of TPC were surface color, flavor, overall acceptance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1476-1480
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• 2010

Physicochemical properties of flours prepared from sweet potatoes with different flesh color (white, yellow/orange and purple) were investigated. Sweet potatoes were soaked in solutions of antibrowning agents such as sodium metabisulfite and citric acid, and freeze or hot air-dried prior to grinding to produce sweet potato flours. Sweet potato flours with different flesh colors showed differences in chemical composition. Purplefleshed sweet potato flour had higher protein, ash, and dietary fiber contents that white and yellow/orangefleshed sweet potato flours. Average particle size of yellow/orange-fleshed sweet potato flour was higher than those of white/yellow or purple-fleshed sweet potato flour. Both water absorption index (WAI) and oil absorption capacity of flours prepared from sweet potatoes by hot-air drying were higher than those from sweet potatoes by freeze drying.

• Korean Journal of Community Nutrition
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• v.2 no.5
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• pp.701-710
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• 1997

this study was undertaken to compare the riboflavin status of rural women with different physical activity intensity and to determine factors influencing biochemical fiboflavin status. The study was carried out over three different farming seasons : planting (June), harvest(October) and interim(February) in two rural regions of Korea. One was a traditional farming region, the other a commercial farming region with heavier work intensity. Twenty women in the traditional region and eighteen women in the commercial region were involved. The intensity of physical activity was determined by a daily activity record. Body composition was assessed by bioelectrical impedence. Dietary riboflavin intake was measured by the food frequency method. Riboflavin biochemical status was assessed by erythrocyte glutathione reductase activity coefficient (EGR AC) and ruinary riboflavin excretion. The results from the EGR AC and urinary riboflavin excretion during the period showed the overall riboflavin status of the commercial farming women was significantly worse than that of the traditional farming women(EGR AC p<0.0001, urinary riboflavin excretion p<0.05). The traditional farming group had about 40% with risk of riboflavin deficiency, whereas the commercial farming group had about 70%. Overall mean nutrient intake was not significantly different between the two groups, however, overall mean percent lean body mass representing long term physical activity was significantly higher in the commercial farming group ( <0.005). It appears that the biochemical riboflavin status of traditional farming women was significantly influenced by riboflavin intake and crude nitrogen balance while the biochemical riboflavin status of the commercial farming women was significantly influenced by riboflavin intake and percent of lean body mass over the three seasons. (Korean J Community Nutrition 2(5) : 701∼710, 1997)

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.5
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• pp.1275-1281
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• 2006

This research was planned and executed to evaluate how the nutritional composition and antioxidants contents and antioxidative activity of a composite with Eleutherococcus senticosus and several oriental medicinal herbs . Also, can effect health conditions of people who are suffering from diet-related disease like obesity and hyperlipidemia by taking healthy foods with a composite with Eleutherococcus senticosus and several oriental medicinal herbs in a form of nutritional supplement with our daily meals. With this observation, we found out that a composite with Eleutherococcus senticosus and several oriental medicinal herbs has dietary fiber, Zn, Cu, Fe and water soluble antioxidants and effect on antioxidative activity. We concluded that we could apply the components in a form of various foods. The information we received from this conclusion will be a basic information on how we can apply oriental medicinal resources into other foods and in the field of functional food research, which already draes sizable attention world-wide.

• The Korean Journal of Food And Nutrition
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• v.7 no.4
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• pp.307-317
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• 1994

The study analyzes relationship between Increasing tendency of urinary stone patients and changes of food intake through statistical data during recent 10 years(1982∼1991) in Korea. In four university hospitals, the number of urinary stone patients increased 2.5 times during the period. Study statistics showed sex ratio of male and female patient as 2.1 : 1.The types of the urinary stone of each patient were broad and mostly Ca and others(85.8%), and Ca oxalate stones were 65.2%. The incidence of patients with hypercalciuria and hyperuricosuria was observed in the Ca stone patients than in normal person. The same period showed increase of total monthly household expenditure as 3.2 times, food as 2.5 times and medical expenses as 2.4 times : The food expenditure decreased relatively In the expenditure composition. Daily hood consumption (g/person) increased as 3 times in meat, 4 times in milk, 2.4 times in seaweeds. Daily total Ca nutrition consumption was undulant and became 1.1 times during the same period. Daily food supply (g/person) was increased 1.9 times in meat, 1.4 times in spinach. However, anchovy, laver, brown seaweed, herring and makerel showed undulant tendency. Relationship (correlation coefficient) between the increase of urinary stone patients and of food intake were studied as follows. In the case of food intake, the relative index was 0.923 in seaweeds, 0.865 in meat and 0.대27 In milk And In food supply, the relative index was 0.855 in purine group which constitute meat, anchovy, herring and makerel. The relative index of Ca components which constitute anchovy, laver, brown seaweed and shrimp was 0.270. In the case of nutrition intake, the relative index was medium in protein(r: 0.443) and In animal protein (r: 0.488) but was negative in Ca(r: -0.028).