• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1255-1262
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• 2013

The objective of this study was to analyze the general and functional components of various soybeans, used for producing soy sauce, tofu, bean sprouts, and for cooking with rice. The moisture, crude protein, crude fat, and ash content of soybeans were in the ranges of 5.50~6.16%, 38.49~41.08%, 14.89~21.89%, and 4.89~5.86%, respectively. Mineral and functional components varied by sample and showed no relationship with usage type. Somyeong for bean sprouts had the highest level of Ca (406.36 mg/100 g), and Sinpaldal for soy sauce and tofu had the highest level of Mg (247.79 mg/100 g). However, Jinpum No. 2 for soy sauce and tofu had the lowest level of Ca (199.51 mg/100 g), and Seonhuk had the lowest level of Mg (90.03 mg/100 g) among the soybeans tested. The isoflavone content in soybeans was in the range of 97.54~402.00 mg/100 g. Somyeong for bean sprouts had the highest level and Seonheuk for cooking with rice had the lowest level. Total oligosaccharides were in the range of $5,838.52{\sim}9,345.90{\mu}g/100g$. Sucrose content was approximately 50% of total oligosaccharides in all samples. Raffinose content was $516.28{\sim}806.95{\mu}g/100g$, and stachyose content was $2,047.13{\sim}3,454.10{\mu}g/100g$. Phytosterols including bracassisterol, campesterol, stigmasterol, and ${\beta}$-sitosterol ranged from 19.25~35.34 mg/100 g. ${\beta}$-sitosterol represented 50% of total phytosterols in almost all samples, followed by campesterol, stigmasterol and bracassisterol. The phytic acid content in soybeans tested was around 2%, except for Sinpaldal No. 2 and Jinpum No. 2 at 0.86% and 1.65%, respectively. The dietary fiber of soybeans was in the ranges of 24.20%~29.20%.

• Journal of Nutrition and Health
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• v.44 no.5
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• pp.416-427
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• 2011

This study investigated the association among parental socioeconomic level, overweight, and eating habits with diet quality in Korean sixth grade school children. A 3-day dietary survey was conducted, and a questionnaire and anthropometric data were collected from the Korean child obesity cohort (320 boys and 345 girls). The children were classified into two groups (low or high level) based on monthly household income and paternal and maternal education status. Lower maternal education status was associated with a higher risk for overweight in girls (odd ratio, 1.91; 95% confidence interval 1.07-3.44), whereas belonging to a higher socioeconomic group in terms of parental income or parental education level resulted in the consumption of significantly more fruit. Boys did not show significant differences in the intake of most nutrients or diet quality regardless of socioeconomic status. However, girls in the lower socioeconomic group had a lower food habit score (higher frequency of breakfast skipping and ramen noodle consumption), diet quality, and intake of nutrients (carbohydrate, vitamin C, potassium, and fiber) than those in the higher socioeconomic group. Therefore future nutrition policies and interventions should support parents and children with lower socioeconomic status to develop health-related behaviors that may prevent childhood overweight.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.791-797
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• 1999

This study was conducted in order to evaluate nutritive values of yeasts (Kluyveromyces fragilis and Candida utilis) according to growth stages (early log phase, log phase, stationary phase and death phase) and chemical treatment of their cell wall, Proximate, amino acids, fatty acids and nucleotides composition of the yeast samples was determined. Crude protein content was high in K. fragilis ($48\~59\%$) compared to C. utilis ($26\~43\%$). Crude lipid and fiber contents of the yeasts were below than $1.6\%$ and $3.3\%$, respectively. Conposition of aspartic acid, glycine, proline, leucine, Iysine and valine of K. fragilis were higher than those of C. utilis, and glutamic acid and arginine of C. utilis were higher than those of K. fragilis. Proximate and amino acids composition was not siginificantly influenced by growth stage of the yeasts. Major fatty acids of the yeasts in all growth stages were $C_{10-18}$. $C_{16-18}$ contents were relatively high in the early log or log phase and $C_{10-12}$ contents were relatively high in the stationary or death phase. However, n-3 highly unasturated fatty acids (C$\ge$20) in the all growth stages were not observed. This result indicated that these yeast strains could not be adequate as a dietary lipid source for marine fish. Composition of nucleotides and their related compounds (ATP ADP AMP, IMP and inosine) in the early log phase yeasts were lower than those in the log, stationary and death phase yeasts.

• Journal of radiological science and technology
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• v.27 no.3
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• pp.5-12
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• 2004

I. Introduction : The constipation is one of the common gastrointestinal symptoms seen in the clinical practice. When people come to the clinic complaining of the constipation, it is generally one of the cases of infrequent, painful or difficult evacuation as well as the hardened feces and unsatisfactory evacuation sense. Since the constipation is heavily influenced by dietary habit as well as the social and medical environment, the diagnostic radiology is useful to establish the objective and standardized definition in consideration of those various factors before diagnosis and treatment of the constipation patient. This paper describes the study of such diagnosis. II. Main Subject : Testing of CTT (colon transit time) is key study of the colon performance. CTT is very helpful in classifying the pathologic physiological types and defining the treatment plan for the chronic constipation. The study methods include using the radipaque marker, multiple marker technique and scintigraphic measurement. The defecography is the functional radiologic examination a that provides not only the anatomical information of anorectal but also performance of the pelvic floor and rectal change during evacuation. Study of dynamic movement of the anorectal during evacuation is helpful for diagnosis and treatment planning as well as follow-up testing for the constipation patient. One of the issues essential for the case history is the thorough observation of whether the patient shows the psychic psychological symptoms such as the behavior disorder or emotional disturbance. In that case, the decision must be made whether or which type of medication is needed for such psychiatric problem. III. Conclusion : The main causes of the constipation are insufficient intake of fiber or liquid. The key objective of such tests is to check etiology of the constipation. In general, the radiological examination does not provde the colon or anorectal performance information. It is envisaged that this study will provide the information to decide the testing and treatment plans and predict the prognosis of the patient by classifying the pathologic physiological types.

• Journal of Life Science
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• v.26 no.12
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• pp.1431-1437
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• 2016

Sorghum bicolor L. is one of the important minor cereals in Asia, Africa, and the central United States, and it is considered a rich source of polyphenols, flavonoids, and dietary fiber. However, there is a lack of data on the anti-cancer activity of Sorghum in prostate cancer cells and immune activity in macrophages. This study aims to investigate the potential effects of an ethanol extract of S. bicolor L. (SE) on inducing apoptosis in RC-58T/h/SA#4 cells and immunomodulatory activity in RAW 264.7 cells. SE significantly inhibited the viability of RC-58T/h/SA#4 primary prostate cancer cells in a dose-dependent manner. The morphology of RC-58T/h/SA#4 cells treated with SE was shrunken and involved the formation of an apoptotic body and nuclear condensation. In addition, SE markedly activated caspase-8, -9, and -3; increased the protein levels of Bax, p53, cleaved PARP, and cytosolic cytochrome c; and decreased Bcl-2 protein expression. Furthermore, the inhibition of caspases in RC-58T/h/SA#4 cells with z-VAD-fmk attenuated SE-induced cell growth inhibition. The production of nitric oxide (NO) was also elevated by SE treatment, as revealed by immune response parameters. These results suggest that SE inhibits growth and induces apoptosis in primary human prostate cancer cells in a caspase-dependent manner, and it modulates the immune functions in macrophages. Therefore, Sorghum bicolor L. may be used as a functional food to prevent prostate cancer and enhance immune activity.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.872-886
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• 2010

Six kinds of sunsik containing different contents of brown rice(BR; 20, 30, and 50%) were prepared and subjected to various processing conditions(with or without roasting at $200^{\circ}C$ for 20 min e.g., designated as RBR50 or BR50) to assess their functionality as ready-to-eat foods. They were also assessed for their nutritional and sensory properties and oxidative stability. Dietary fiber contents were proportionate to the levels of added BR. Protein was highest in RBR50 (p<0.001), which also had the highest amounts of free and structural amino acids. The amount of free amino acids tended to increase with roasting, although most amino acids were present in structural form. Oleic acid and linoleic acid were the predominant fatty acids in all prepared sunsik, and RBR50 presented noticeably higher peroxidability index due to its higher amount of linoleic acid(p<0.05). Nevertheless, RBR50 showed good oxidative stability; this phenomenon was observed in all sunsik with roasted BR but not in those with non-roasted BR. It is implied that potential antioxidants might have been newly formed or converted from their precursors while BR was roasted. Roasting process also had an impact on the sensory properties of sunsik, e.g., sunsik with added roasted BR showed lower dissolution and darker color intensity compared to its counterpart sunsik.

• Journal of Life Science
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• v.25 no.5
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• pp.557-567
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• 2015

To increase the marketability of Dolsan leaf mustard Kimchi, seasonings were prepared by sea tangle and Lentinus edodes. Gat Kimchi A (GK-A) and Gat Kimchi B (GK-B) were prepared by addition of complex seasoning with Sea tangle (CSS), complex seasoning with Lentinus edodes (CSL), respectively and evaluated the quality characteristics. GK-A contained high minerals and dietary fiber and showed the effect of delaying pH-lowering and acidity-rising. There were no significant differences in salinity test after 70 days. Reducing sugar of test groups was higher than control. During the fermentation, Leuconostoc sp. was grown in GK-A and GK-B than control. Growth of control's Lactobacillus sp. increased 20 days after. Up to 30 days, lightness of control was high. Yellowness were increased browning potential in GK-B, 20 days after. From the initial to 10 days, Hardness of GK-A showed higher than the others. glutamic acid and aspartic acid content of GK-A was higher significantly than the others in the entire fermentation period (p<0.05). At 0, 10, 30 days, sweet-tasty amino acids of GK-A showed a significantly higher level than the others (p<0.05). From 10 days to 40 days of fermentation, the sensory evaluation of GK-A is better than the other groups. Comprehensively reviewed the above results, the conclusion is as follows: CSS made with sea tangle as a main ingredient. GK-A by seasoning the CSS to 90 g GK-A is expected as a new Dolsan leaf mustard products that can provide flavor and nutrition to the consumer at the same time.

• Journal of Life Science
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• v.20 no.11
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• pp.1625-1633
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• 2010

This study was carried out to investigate the physicochemical compositions and antioxidative effects of Eriobotrya japonoca Lindl (Loquat). The proximate compositions of the loquat leaf on a dry matter basis were 8.78% moisture content, 6.74% crude protein, 7.87% crude fat, 6.99% crude ash, 43.61% dietary fiber and 26.01% carbohydrate. In analysis of free amino acids, 16 kinds total amino acid components, 17 kinds of components were isolated from loquat. The essential amino acids contained in loquat leaf accounted for 50.15% of total amino acids, while the non-essential amino acids accounted for 49.85%. In analysis of total fatty acids, only 5 kinds of acid were detected: lauric acid, myristic acid, pentadecanoic acid, stearic acid and oleic acid. The contents of vitamin A, vitamin E and vitamin C were 0.039 mg%, 0.096 mg% and 0.575 mg%, respectively. The mineral contents of loquat leaf were greater in order of Zn

• Food Science and Preservation
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• v.21 no.1
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• pp.97-106
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• 2014

This study was performed in order to investigate the anti-obesity effect of Polygala tenuifolia on lipid mechanism in 3T3-L1 adipocytes. The chemical composition of the P. tenuifolia was analyzed in order to assess its nutritional value. Total dietary fiber was the highest among the proximate component of the P. tenuifolia. These results showed that the P. tenuifolia may be used as a potential functional ingredient for anti-obesity effect. Intracellular lipid droplets in the adipocyte were stained with oil-red O dye and quantified. In comparison to the control, lipid accumulation was significantly decreased by 40.1% and 22.4% when treated with the water extract and 70% EtOH extract of the P. tenuifolia at the concentration of $10{\mu}g/mL$, respectively. The anti-adipogenic effect of the water extract was stronger than that of the 70% EtOH extract. The gene expression levels were measured via Western blot and real-time PCR. As a result, the water extract was found to have decrease the gene expression of SREBP-1c, PPAR, $C/EBP{\alpha}$, FAS, ACC in a dose-dependent manner. These indicate that the water extract inhibits pre-adipocyte differentiation and adipogenesis by blocking the SREBP-1c gene expression in 3T3-L1 cells. Therefore, P. tenuifolia can be used as an effective anti-obesity agent.

• Food Science and Preservation
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• v.11 no.2
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• pp.182-188
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• 2004

This study was carried out to investigate nutritional composition and physicochemical properties of waxy(WGR) and nonwaxy(NWGR) germinated brown rice. Amylose contents of WGR(moisture content 15.45 %) and NWGR (moisture content 15.02%) were 4.9% and 17.9%. Reducing sugar of those were 4.91% and 2.28%. The free sugar contents of WGR were glucose 0.42%, sucrose 0.15%, maltose 0.27% and that of NWGR were glucose 0.59%, sucrose 0.50%, maltose 0.24%, respectively. Color value of WGR and NWGR were L=60.30, a=2.12, b=23.52 and L=59.51, a=3.15, b=23.04, respectively. Degree of gelatinization of WGR and NWGR were 7.67%, 5.21% and hardness of WGR and NWGR were 7.53 kg$\_$f//$\textrm{cm}^2$, 8.93 kg$\_$f//$\textrm{cm}^2$. Vitamin E contents of those were 271.8 $\mu\textrm{g}$/kg, 310.6 $\mu\textrm{g}$/kg and total dietary fiber contents of those were 4.21%, 3.17%. Total amino acids of brown rice, nonwaxy germinated brown rice and cooked germinated brown rice were 126.8 mg/l00 g, 90.8 mg/l00 g and 106.5 mg/l00 g, respectively. Among amylogram characteristics of WGR and NWGR, initial gelatinization temperature, peak viscosity, breakdown, setback were 42$^{\circ}C$, 498 B.U., 94 B.U., -48 B.D. and 70$^{\circ}C$, 212 B.D., 0 B.D., 123 B.D., respectively. Sensory properties of germinated brown rices were affected by color and flavor. Palatability score of WGR that intensity score of color and flavor were lower than that of NWGR showed high.