• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.487-492
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• 1995

The purpose of this study was to investigate the effect of vitamin B2 deficiency on fuel metabolism in streptozotocin-induced diabetic rats. Thirty rats were fed a vitamin B2 deticient diet(-B2) or a control diet (＋B2) for 2 weeks and then subdivided into 3 groups respectively : base group, one day diabetic group and three day diabetic group. Diabetes of the rats were induced by streptozotocin injection into the tail vein. Glucose, glycogen, protein, alanine, triglyceride and free fatty acid were compared in plasma, liver, skeletal muscle of rats. Also, the total urinary nitrogen and glucose excertion were compared. Compared with ＋B2 rats, the increase of plasm glucose in -B2 rats due to the diabetes tended to be smaller. After diabetes were induced, the levels of plasma protein and alanine was significantly decreased and the urinary nitrogen excretion was significantly increased in -B2 rats. The level of plasma free fatty acid was increased continuously in B2 rats while increased at the first day and decreased at the third day diabetes was induced in ＋B2 rats. These results suggest that vitamin B2 deficiency increase protein catabolism due to the decrease of fatty acid oxidation. Thus, vitamin B2 deficiency in diabetes impair the adaptation of animals to the fuel metabolism and aggravate the body protein wasting which is one of the chronic complications of diabetes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.577-584
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• 2016

The objectives of this study were I) to compare the acid resistance (AR) of seven non-O157 Shiga toxin-producing Escherichia coli (STEC) serogroups, including O26, O45, O103, O111, O121, O145, and O157:H7 STEC isolated from various sources, in 400 mM acetic acid solution (AAS) at pH 3.2 and $30^{\circ}C$ for 25 min with or without glutamic acid and II) to determine strain survival upon exposure to simulated gastric fluid (SGF, pH 1.5) at $37^{\circ}C$ for 2 h after acid adaptation in apple, pineapple, orange, and strawberry juices at pH 3.8, $4^{\circ}C$ and $20^{\circ}C$. Results show that the O111 serogroup strains had the strongest AR (0.12 log reduction CFU/mL) which was very similar to that of O157:H7 STEC (P>0.05), compared to other serogroups in AAS without glutamic acid, whereas O26 serogroup strains showed the most sensitive AR. However, there was no significant (P>0.05) difference of AR among seven serogroups in AAS with glutamic acid. In the SGF study, 05-6545 (O45:H2), 08023 (O121:H19), and 03-4669 (O145:NM) strains adapted in fruit juices at $4^{\circ}C$ and $20^{\circ}C$ displayed enhanced survival with exposure to SGF for 60 min compared to 06E0218 (O157:H7) strains (P<0.05). In addition, 4 STEC strains adapted in pineapple juice at $4^{\circ}C$ showed enhanced survival with exposure to SGF for 60 min compared to those strains acid-adapted in the other fruit juices. Generally, adaptation at $4^{\circ}C$ in fruit juices resulted in significantly enhanced survival levels compared to acid-adapted at $20^{\circ}C$ and non-adapted conditions. The AR caused by adaptation in fruit juices at low temperature may thus increase survival of non-O157 STEC strain in acidic environments such as the gastrointestinal tract. These results suggest that more careful strategies should be provided to protect against risk of foodborne illness by non-O157 STEC.

• Nutrition Research and Practice
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• v.1 no.4
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• pp.371-375
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• 2007

To control blood glucose level as close to normal is a major goal of treatment of diabetes mellitus. Hyperglycemia and hyperlipidemia are the major risk factors for cardiovascular complications, the major cause of immature death among the patients with type 2 diabetes. The purpose of this study is to determine the hypoglycemic and hypolipidemic effects of Salicornia herbacea in animal model of type 2 diabetes and to investigate the possible mechanisms for the beneficial effects of S. herbacea. S. herbacea was extracted with 70% ethanol and desalted with 100% ethanol. Three week-old db/db mice (C57BL/KsJ, n=16) were fed AIN-93G semipurified diet or diet containing 1% desalted ethanol extract of S. herbacea for 6 weeks after 1 week of adaptation. Fasting plasma glucose, triglyceride, and total cholesterol were measured by enzymatic methods and blood glycated hemoglobin ($HbA_{1C}$) by the chromatographic method. Body weight and food intake of S. herbacea group were not significantly different from those of the control group. Fasting plasma glucose and blood glycated hemoglobin levels tended to be lowered by S. herbacea treatment. Consumption of S. herbacea extract significantly decreased plasma triglyceride and cholesterol levels (p<0.05). The inhibition of S. herbacea extract against yeast ${\alpha}$-glucosidase was 31.9% of that of acarbose at the concentration of 0.5 mg/mL in vitro. The inhibitory activity of ethanol extract of S. herbacea against porcine pancreatic lipase was 59.0% of that of orlistat at the concentration of 0.25 mg/mL in vitro. Thus, these results suggest that S. herbacea could be effective in controlling hyperlipidemia by inhibition of pancreatic lipase in animal model of type 2 diabetes.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.438-446
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• 2006

This study surveyed the Kimchi preference for French, potential Kimchi improvement for French market adaptation and Kimchi application for French cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in France, by giving information and developing local types which could be expected to be suitable for utilization of French food life. The Kimchi experience of 100 persons in France was surveyed for the study. Most (72.0%) had no experience. For the preference of red Kimchi in palatable ripening period depending on sexes, women had a higher Score (M=4.04${\pm}$0.88) than men (M=3.91${\pm}$0.91) did. In the case of white Kimchi, women had a higher score (M=4.09${\pm}$0.90) than men (M=3.98${\pm}$1.01) did, also. The attraction reason of Kimchi for males was the chewing feel, healthy food and spicy taste, and for females was the chewing feel, spicy taste and healthy food orderly. However, the other side of the Kimchi improvement point was decreased fermented order, spicy taste and salinity, but improved orderly appearance. Thus, the Kimchi development point for French was keeping the crisp chewing feel, fermenting better at the fresh than ripening, reducing the fermented order and controlling the spice taste. Types of fermented food similar to Kimchi were involved in more than 80% of French cuisine, with the most common in the survey being pickled cabbage, followed by cabbage salary and fermented salted food orderly. The Kimchi utility as a raw ingredient or a seasoning for French cuisine was firstly as an accompaniment with meat cuisine, followed by appetizer, eating with cooked rice, eating with fish cuisine, orderly for males, whereas for females it was eating with cooked rice, followed by appetizer, eating with fish cuisine and eating with fried potato and orderly. Thus, the French had a similar view to Koreans regarding the accompaniment of Kimchi meat. The developed fusion Kimchi foods were 'Poitrine de porc caramelisee au miel et Kimchi', 'Blanc de barbue aux crevettes roses et Kimchii', 'Kimchi SpringRoll' and 'Potage saint-Germain aux Kimchi'. The French preference for Kimchi utility was generally a high score for the eating the cuisine in which Kimchi was added to meat cuisine.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.613-630
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• 2009

This thesis, which involves honest life stories of members of the ìtraditionalî Korean generation that lived through the turbulent times of the first half of the twentieth century, assesses the meaning and import of Korean cuisine during an individual Korean's lifetime, as well as the relevant properties of the culinary culture of the traditional generation and how those properties continue to influence the present generation of Koreans. Thus, traditional Korean culinary culture was subdivided into the following four aspects, each of which were exemplified by representative examples. The first of these is slow-food dietary life, which is exemplified by fermented foods. The development of side dishes (panchan) based on fermentation - kimchi, different types of soy and bean paste, salted seafoods, dishes of dried radish or cucumber slices seasoned with soy sauce, and so on - made the quantitative and qualitative supplementation of food possible for traditional Koreans. The second of these aspects, referred to as friendly dietary life, is exemplified by self-sufficiently produced foods. The system of many species and small production suitable with the season made it possible to produce food from sustainable ecological systems and to maintain locally grown food-cultures, each of which was distinguished from others by a local specialty product. The third aspect of the traditional Korean culinary culture involves the same use of medicinal roots and plant materials for foodstuff, and this is exemplified by the use of foods to cure and prevent diseases. The notion, for example, that 'boiled rice is an invigorant' is characteristic of the notion that diet can function in a preventative medical context, and other similar Korean notions illustrate the importance, also, of the curative properties of food. The fourth and final aspect of traditional Korean culinary culture identified herein is creative dietary life, which can be viewed essentially as a Korean adaptation to the turbulence of life during the early $20^{th}$ century in Korea. This trend is exemplified by many Korean foods that were created in response to foreign influences, such as onions, cabbages, curry, etc. which found their place in overall Korean culture through the age of Japanese settlement, as well as the Korean war.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.999-1007
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• 2012

This study is to implement a model of CPC-mentoring program based on the mentoring theory and research environment analysis as well as to present the operation case of teaching and learning in colleges. Major research results should use the practical research methods utilizing the statistical program in order to verify the effectiveness of the program of CPC-mentoring program by comparing the before with the after of running the CPC-mentoring program of the research objects, comparison group (61 people) and experiment group (33 people). After running the CPC-mentoring program, whether there was a certification's acquisition or not of the comparison group and the experiment group, a statistically significant difference between the comparison group 34.3% (21) and the experiment group 72.7% (24), (p<0.05) was shown. The goal of the students participating in the CPC-mentoring program was to help one another in order to obtain certification. moreover, by engaging in mutually developing human relationship activities thru various methods, such as adaptation of college life, development of sociality, graduation, etc., good cooperative relationships with one another as well as further development of the relationship was formed. CPC-mentoring program is neither doing only people that want nor being effective for people only that want. A successful matching will naturally lead to all success since mentoring is human relationships is the misunderstanding. The role of a mentoring coordinator(professor) for the operation of a successful CPC-mentoring program and for the application method of detailed CPC-mentoring program was set. In addition, by considering the connectivity with the counseling guidance (shared and individual guidance) of students, which is the characterization direction of technical department of the college, it is expected to make a positive contribution if utilized in a multilateral manner.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.109-117
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• 2001

Judging from the studies carried out by Dr. Jo, Yong Jin on the Koreans' faces, Koreans divided into two constitutions according to their facial features and heritages. The one population is the Northern lineage whose ancestor migrated from Siberia in ice age. In order to survive in cold climate, they have developed a high level of metabolic heat production. Cold adaptation for preventing heat loss results in a reduction in the facial surface area with small eyes, nose and lips. The other population is the Southern lineage who is the descent of native in Korean peninsular. They have big eyes with double edged eyelids, broad nose and thick lips. It is generally believed that both genetic and environmetal factors influence eating behaviors. Although we can't recognized their heritage that may contribute to the metabolism and eating behavior, we commonly recognize their physiological heritage acceding to their facial features. In order to investigate the relationship among the size and shape of facial feature, the eating behavior, anthropometric measurement in female college students, the eating behaviors was measured during an instant-noodle lunch eaten in a laboratory setting at the ambient temperature of $23^{\circ}C$. The anterior surface area of left eye and length of right eye were positively correlated with the difference between the peak postprandial and the meal-start core temperature. The surface area of lower lip also negatively correlated with the meal-start core temperature and meal duration. In addition, the total lips' area was positively correlated with the difference between the peak postprandial and the meal-start core temperature and negatively correlated with the meal duration. However anthropometric measurements were not related with the size of facial features.

• Korean Institute of Interior Design Journal
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• v.19 no.5
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• pp.140-147
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• 2010

The objectives of this study are, first to define the concept of restaurant total coordination and establish its components as a design strategy for planning and managing all elements comprising a restaurant, and second, to survey the total coordination of Japanese restaurants in foreign countries and examine how traditionality, which is an element for globalizing Japanese restaurants, is expressed. This study was conducted through literature review for defining the concept of restaurant total coordination and extracting its components and a field survey for analyzing the current state of restaurant total coordination and traditionality expression methods. The results of this study are as follows. First, Japanese restaurants categorized into Type A with relatively high traditionality expression(3.3 or higher) were 25% of the surveyed restaurants. These restaurants showed the traditional characteristics of Japanese style as they are without contemporary adaptation for all components of restaurant. Second, 41.7% of the restaurants were categorized into Type B with traditionality expression between 1.7 and 3.3. They were mostly popular casual restaurants at which people can enjoy Japanese food comfortably. In visual and spatial design elements, traditional and contemporary styles appeared in the equal percentage, and decoration, table setting and food design were styled according to Japanese traditions. Third, 4 cases(33.3%) were categorized into Type C with traditionality expression below 1.7. Because they were fine dining restaurants that sold high priced dishes, formality and consistency were also high. Through all design elements including visual, spatial, table setting and food design elements, elegant and simple contemporary images were dominant. The results of this study will be used as basic materials to establish the concept of total coordination that views the visual, spatial, table setting and food design elements comprising a restaurant, which were approached separately in previous studies on restaurants, together from the viewpoint of integrative deigns, and to make design strategies for globalizing Korean restaurants based on Japanese restaurant cases.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.251-259
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• 1996

The validity of the energy data of the starch-foods and seaweeds in Korean food composition tables has been suspected due to possible differences in their chemical compositions from those of western food ingredients. Energy conversion parameters being used currently in nutrition has been derived in countries where food items re quite different from ours. This study was undertaken to determine the metabolizable energy of starch-foods and seaweeds by the method selected in preexperiment20). Cooked starch foods and seaweeds were freeze-dried and fed to Sprague Dawley rat with 200∼300g body weight to measure apparent metabolizable energy (AME) values and nitrogen-corrected AME (AMEn) values for four days after three days of preliminary period for adaptation to the diets. The AME and AMEn values of the wheat noodle were 4554.6, 4584.7, the Starch Vermicelli, 3763.4, 3855.7, the Ra myon, 4916.9, 4876.0, the Buckwheat noodle, 4469.7, 4442.0kcal/kg dry matter, the Potato, 4514.6, 4520.0 and those of the Bread, 3256.9, 3582.6, 3260.5, kcal/kg dry matter, respectively. Those of Sea tangle were 1437.3, 1631.3 and of Laver, 3126.6, 3171.3kcal/kg dry matter, resectively. When the AME values of the starch-foods and seaweeds measureed in present study were compared with energy values calculated by various conversion parameters such as Atwater's Rubner's, Sochun's and FAO's, there appeared dramatic differences indicating that for many of the food items, the latter energy values by conversion factors are hardly acceptable. These data also suggest that the existing energy conversion factors are not applicable to seaweeds and a further study is needed to obtain specific factors for the conversion to biological energy from the chemical composition of seaweeds.

• Preventive Nutrition and Food Science
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• v.11 no.1
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• pp.36-41
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• 2006

Dongchunghacho rice, produced by cultivating Dongchunghacho fungus on rice, could be an effective functional food because it offers added value to rice and thus increases rice consumption. However, the physiological effect of Dongchunghacho rice has not been reported yet although there is increasing consumers demand. Therefore, we investigated the effect of Dongchunghacho rice (unpolished rice cultivated with Cordyceps militaris) on lipid metabolism in hyperlipidemic rats. Forty of 8 wk-old male Sprague-Dawley rats were divided into four groups after a 1 week of adaptation period and fed either a normal diet (66% polished rice diet, NC), high fat (12 g/100 g)-high cholesterol (1 g/100 g) diet with 53% polished rice (HC), or high fat-high cholesterol diets supplemented with 30% of the total rice as either unpolished rice (DR) or Dongchunghacho rice (DR). After 4 weeks, rats fed the Dongchunghacho rice diet with high fat and cholesterol had dramatically lower plasma LDL cholesterol concentrations and atherogenic indexes and higher plasma HDL cholesterol levels compared with the rats consuming polished rice or unpolished rice with high fat and cholesterol diet. Dongchunghacho rice led to less total lipid and total cholesterol accumulation in liver. However, these significant reductions in plasma or hepatic lipid profiles were not closely correlated with fecal total lipid or total cholesterol excretion. The plasma concentration of total cholesterol and triglycerides were not affected by Dongchunghacho rice. This hypolipidemic effect of Dongchunghacho rice seemed to be unrelated to unpolished rice itself, because the plasma and hepatic lipid profiles of DR group were not different from that of the HC group. These results suggest that unpolished rice containing cultivated Cordyceps militaris can improve plasma and hepatic lipid profiles in rats fed with high fat-high cholesterol diet.