• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.27-38
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• 2017

This study aimed to analyze the beverage usage behavior according to the food-related lifestyle in Seoul, Gyeonggi province area. Group 1, named 'health & safety seeking' group, consists of high percentage of women in their 40s, as well as a high percentage of high income and highly educated. Group 2, was group of 'high interest in dietary life', consists of a high percentage of women in their 30s, highly educated, earned 3~5 million won. Group 3, named 'convenience seeking' group, had a high percentage of men and of those in their 20s who earned less than 2 million won. In verifying the difference between food-related lifestyle groups in terms of their behaviors and attitudes towards the usage of beverage specialty shop, group 1 showed significantly high score in the number of visit beverage specialty shops, the intention to spend higher average expenditure per visit per person, importance of selection attributes of beverage specialty shop.

• Journal of Nutrition and Health
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• v.40 no.6
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• pp.558-565
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• 2007

On the basis of the increasing interest for the selection of beverages, this study aimed to evaluate the contents of nutrients and health ${\cdot}$ functional elements in the beverages. Total 161 beverages that bear nutrition lable (NL) as nutrition table and health ${\cdot}$ functional elements information were collected and classified to 8 groups. The evaluated nutrients that are obligatory for NL in Korea were total calorie, carbohydrate, protein, fat, and sodium. Presented values showed that milk & yogurt and soy milk are the most wholesome beverages while the total caloric contents also were higher among 8 groups. Sodium contents in soy milk were higher than any other groups. The caloric contents of other beverage groups come mainly from carbohydrate presumably simple sugar. The caloric content of sports drinks is the lowest but the sodium content is variable among products showing the range of 0 - 100 mg/100 ml. Nonobligatory nutrients for NL frequently expressed are Ca, Fe, vitamin C, folate, and dietary fiber. Their content per serving size does not exceed the tolerable upper intake level, however, habitual multiple intakes of certain product require attention for the prevention of overintakes. Many health ${\cdot}$ functional elements as catechin, carnitine, polyphenol, and nucleic acids etc were listed in NL without presenting the content and their functions appear to be exaggerated compared to the known scientific evidence.

• Journal of the Korea Fashion and Costume Design Association
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• v.14 no.2
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• pp.49-62
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• 2012

The purpose of this study was to investigate the relationship between well-being lifestyles and herbal cosmetics benefits sought of female consumers. The data were collected from 301 women living in Seoul, Gyeonggi, Gwangju, Busan, and Gyeongnam province in June, 2011. Statistical methods including frequency, F-test, t-test, Duncan test, factor analysis, Cronbach's ${\alpha}$, correlation coefficient, and multiple regression were used for this study. The results of this study were as follows.: The well-being lifestyles were composed of five factors, 'health pursuit activity', 'eco-friendly product interest', 'eco-friendly dietary', 'eco-friendly clothing', and 'eco-friendly housing'. The herbal cosmetics benefits sought were composed of seven factors, 'special function pursuit', 'skin 'fitness pursuit', 'brand pursuit', 'nutritional reinforcement pursuit', 'economy pursuit', 'fragrance pursuit', and 'scarcity pursuit'. The well-being lifestyles and herbal cosmetics benefits sought according to female consumers's demographic characteristics showed a difference. Female consumers's well-being lifestyles showed that correlation with the herbal cosmetics benefits sought. Female consumers's well-being lifestyles had a influence on their herbal cosmetics benefits sought. The study results are highly expected to be used as valuable sources in marketing strategies for herbal cosmetic industries.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.10
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• pp.1458-1468
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• 2002

There is increasing interest in exploiting natural products as feed additives to solve problems in animal nutrition and livestock production. Essential oils and saponins are two types of plant secondary compounds that hold promise as natural feed additives for ruminants. This paper describes recent advances in research into these additives. The research has generally concentrated on protein metabolism. Dietary essential oils caused rates of NH$_3$ production from amino acids in ruminal fluid taken from sheep and cattle receiving the oils to decrease, yet proteinase and peptidase activities were unchanged. Hyper-ammonia-producing (HAP) bacteria were the most sensitive of ruminal bacteria to essential oils in pure culture. Essential oils also slowed colonisation and digestion of some feedstuffs. Ruminobacter amylophilus may be a key organism in mediating these effects. Saponin-containing plants and their extracts appear to be useful as a means of suppressing the bacteriolytic activity of rumen ciliate protozoa and thereby enhancing total microbial protein flow from the rumen. The effects of some saponins seems to be transient, which may stem from the hydrolysis of saponins to their corresponding sapogenin aglycones, which are much less toxic to protozoa. Saponins also have selective antibacterial effects which may prove useful in, for example, controlling starch digestion. These studies illustrate that plant secondary compounds, of which essential oils and saponins comprise a small proportion, have great potential as 'natural' manipulators of rumen fermentation, to the potential benefit of the farmer and the environment.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.1-11
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• 2009

Carotenoids being most important pigments among those occurring in nature, have received increased interest owing to their beneficial effects on human health. An effort is made to review marine carotenoids as important bioactive compounds with reference to their presence, chemical, and biofunctional benefits they afford. The potential beneficial effects of marine carotenoids were particularly focused on astaxanthin and fucoxanthin, major marine carotenoids found in marine animals and aquatic plants, respectively. Both carotenoids show strong antioxidant activity which is attributed to quenching singlet oxygen and scavenging free radicals. The potential role of the carotenoids as dietary antioxidants has been suggested as being one of the main mechanism by which they afford their beneficial health effects such as anticancer activity and anti-inflammatory effect. Only recently, antiobesity effect and antidiabetic effect have been noted as specific and novel bio-functions of fucoxanthin. Nutrigenomic study reveals that fucoxanthin induces uncoupling protein 1 (UCP1) expression in white adipose tissue (WAT) mitochondria to lead to oxidation of fatty acids and heat production in WAT. Fucoxanthin improves insulin resistance and decreases blood glucose level, at least in part, through the down-regulation of tumor necrosis factor $\alpha$ ($TNF{\alpha}$) in WAT of animals.

• KSBB Journal
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• v.14 no.4
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• pp.389-395
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• 1999

Bifidobcterium spp. can provide human being with several beneficial physiological. Therefor, there has been a considerable interest in products Bifidobcterium spp. dietary supplements or as starter cultures for probiotic products that may assint in the improvement of health on the human. But indusrial applications have been limited because Bifidobcterium spp. are sensitive to acidic pH due to organic acid produced by themselves and various conditions. The objective of this study was to establish new method for improvement of Bifidobcterium viability by entrapment im calcium alginate beads. We have a plan to select the most suitable polymer through the comparison with acid tolerance oxygen tolerance and theological properties of polymer. Increase of the viable number of Bifidobcterium induced increasing acid tolerance and oxygen tolernce trough the development of entrapment technique. The 4%, 3030mm diameter) sodium alginate beads led to the best survivability under acid condition. Especially, addition of 6% mannitol, 6% glycerol or 6% sorbitol to the sodium alginate helped a beneficial effect on viability against acid, bile salt, hydrogen peroxide and cold strage. The number of viability of entrapeede cells by retreatment was 96 fold higher than non-entrapeed cells after 5 hours of storage under pH 3 acidic condition. These experimental data clearly demonstrate that a whole cell immobilization by entrapment in calcium alginate beads is an important survival mechanism enable to withstand environmental stresses as the acidic condition, hydrogen peroxide toxicity and frozen state.

• International Journal of Internet, Broadcasting and Communication
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• v.11 no.4
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• pp.1-10
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• 2019

This Dietary cholesterol augments lipid profile and primes production and activation of platelets, leading to development of atherosclerosis which produce several detrimental effects on cardiovascular health. Ethnomedicine and Mediterranean diet are natural sources and cost effective modes against several ailments including cardiovascular diseases while fermented foods have gained interest due to their increased nutrient profile, enhanced bioavailability and efficacy. Garlic has been known to reduce cholesterol and inhibit platelet activation. We examined whether fermented garlic ameliorates effects of hypercholesterolemia and platelet functions in rats. Methodology: Male SD rats were fed with hypercholesterolemia diet and treated with spirulina, fermented and non-fermented preparations of garlic for one month. Platelet aggregation and granule secretion were assessed to evaluate platelet activation. Liver and kidney weights, lipid and enzymatic profile of serum and whole blood analysis was performed. Expressions of SREBP, ACAT-2 and HMG-CoA were assessed using RT-PCR while liver and adipose tissues were analyzed for histological changes. Both fermented and non-fermented garlic inhibited platelet aggregation and granule secretion while fermented garlic showed greater inhibitor tendency. Fermented garlic significantly reduced liver weight and triglycerides concentrations than non-fermented garlic. Similarly, fermented garlic greatly abrogated the detrimental effects of steatosis on liver and adipose tissues. Fermented garlic significantly improved lipid profile and modulated platelet functions, thereby inhibiting atherosclerosis and platelet related cardiovascular disorders.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.s01
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• pp.64-85
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• 1988

Peanut seeds are characterized by high oils and proteins with good quality, and are utilized as an edible oil source and a protein-rich food products. The end products, being peanut butter, salted seed, confections, roasting stock and other by-products are favored in world-wide because of their unique roasted peanut flavor. As with many other foods, interest in the composition and chemistry of peanut is largely a result of thier use as human food. Thus, a more complete knowledge of thier chemical and food quality and flavor properties is desired. Literatures are reviewed mainly focucing on the physicochemical properties and nutritional quality of oil, protein and flavor in peanuts. Chemical properties of protein and oil, and volatile flavor component in peanut seeds are studied extensively in view point of chemical and food nutritional value. But in crop base, the synthesis and genetic studies of the chemicals could not provide valuable informations on the breeding for quality improvement. Some essential amino acids are limiting in peanut seeds and the tocopherols are very important in oil stability and for dietary adequacy ratio in high linoleic acid peanut oil, but it is thought to be quite difficult to improve by breeding technique as their lack information of gene actions. However, the selections of high protein and oil, and some essential amino acids and linoleic acid rich genotypes could be helpful for the quality improving. Research studies are also needed to elucidate the relationships between flavor components and consumer perception of peanut flavor.

• BMB Reports
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• v.56 no.10
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• pp.537-544
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• 2023

The share of the population that is aging is growing rapidly. In an aging society, technologies and interventions that delay the aging process are of great interest. Dietary restriction (DR) is the most reproducible and effective nutritional intervention tested to date for delaying the aging process and prolonging the health span in animal models. Preventive effects of DR on age-related diseases have also been reported in human. In addition, highly conserved signaling pathways from small animal models to human mediate the effects of DR. Recent evidence has shown that the immune system is closely related to the effects of DR, and functions as a major mechanism of DR in healthy aging. This review discusses the effects of DR in delaying aging and preventing age-related diseases in animal, including human, and introduces the molecular mechanisms that mediate these effects. In addition, it reports scientific findings on the relationship between the immune system and DR-induced longevity. The review highlights the role of immunity as a potential mediator of the effects of DR on longevity, and provides insights into healthy aging in human.

• Journal of Microbiology and Biotechnology
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• v.34 no.5
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• pp.994-1002
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• 2024

The rise in plant-based food consumption is propelled by concerns for sustainability, personal beliefs, and a focus on healthy dietary habits. This trend, particularly in alternative meat, has attracted attention from specialized brands and eco-friendly food companies, leading to increased interest in plant-based alternatives. The dominant plant-based proteins, derived mainly from legumes, include soy protein isolates, which significantly impact sensory factors. In the realm of plant-based fats, substitutes are categorized into fat substitutes based on fats and fat mimetics based on proteins and carbohydrates. The production of these fats, utilizing gums, emulsions, gels, and additives, explores characteristics influencing the appearance, texture, flavor, and storage stability of final plant-based products. Analysis of plant-based proteins and fats in hamburger patties provides insights into manufacturing methods and raw materials used by leading alternative meat companies. However, challenges persist, such as replicating meat's marbling characteristic and addressing safety considerations in terms of potential allergy induction and nutritional supplementation. To enhance functionality and develop customized plant-based foods, it is essential to explore optimal combinations of various raw materials and develop new plant-based proteins and fat separation.