• Journal of Nutrition and Health
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• v.29 no.5
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• pp.480-488
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• 1996

This study was performed to investigate the effect of various types of calcium sources on calcium and bone metabolism. Sprague-Dawley male rats weighing approximately 89.3g were divided into 4 groups and fed experimental diets containing 0.5% calcium for 5 weeks. Four different calcium salts were used for the study : calcium phosphate, calcium lactate, calcium gluconate, and calcium carbonate. Food intake showed no significant difference n accordance with the type of calcium salt, but bo요 weight gain and food efficiency were lower in calcium gluconate and calcium carbonate groups. There was significant differences in liver, thymus and epididymal fat pad weight with the of calcium salt ; the calcium gluconate group showed lower values compared to the other groups. Femur and scapular length were higher in calcium lactate and calcium carbonate groups. Wet weight, dry weight, and density of the femur tended to be lower in the calcium gluconate group than the other groups, but this difference was not statistically significant. The calcium content of the other groups. The calcium gluconate group showed higher urinary calcium and lower calcium absorption and balance. In conclusion, calcium and bone metabolism were different according to the type of calcium sources consumed.

• The Korean Journal of Food & Health Convergence
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• v.5 no.3
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• pp.21-33
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• 2019

The incidence of both obesity and Type 2 Diabetes Mellitus( DM) is increasing proportionately so that causes of deaths from these has overtaken from that of malnourishment. Hence it has been recommended to treat the 2 in parallel considering the role of diabesity on health. Important causes of T2DM are insulin resistance (IR) and /or inadequate insulin secretion. Protein tyrosine phosphatase 1B(PTPIB) has a negative impact in insulin signaling pathways and hence plays crucial role inT2DM,since its overexpression might induce IR. Thus PTPIB is considered a therapeutic target for both obesity and T2DM, there has been a search for novel ,promising natural inhibitors. We conducted a pubmed search for articles related to PTPIB inhibitors from natural causes be it marine sources or other natural sources. Out of 988 articles we selected 100 articles for review. Thus various bioactive molecules isolated from marine organisms that can acts as PTPIB Inhibitors and thus possess antidiabetic activity both in vitro/ in vivo studies ,besides products from fruits like Chinese raspberry or curcumin used as routine spices are described with their chemical classes, structure-activity relationships and potency as assessed by IC 50 values are discussed. More work is required to make this a reality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.6
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• pp.577-582
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• 1990

Production and properties of invertase from Aspergillus niger were investigated. Inulin and sucrose were best carbon source and yeast extract was most suitable for the production of the enzyme among tested carbon and nitrogen sources. The enzyme among tested carbon and nitrogen sources. The enzyme was maximally produced by cultivating the organism at medium of pH 4.5 and temperature of 3$0^{\circ}C$ The optimum pH and temperature for the enzyme activity were pH 5.0 and temperature of 5$0^{\circ}C$, respectively. Among tested metal ions. Hg++, Cu++ and Ag+ ions Inhibited the enzyme activity drastically.

• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.357-365
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• 2010

The study surveyed care giver's perceptions of baby food and evaluated the quantitative and qualitative aspects of Korean websites related to the baby food for atopic dermatitis infants. Sources of care giver information about baby food were the internet (93%), clinics (57%), television (52%), oriental clinics (37%), and neighbors (6%). The five most commonly-used internet search engines (Daum, Google, Nate, Naver and Yahoo) were searched using the terms "atopic dermatitis", "weaning food" and "baby food". The searched websites included oriental medical clinics (38.8%), online merchant companies (13.4%), corporations (13.4%), medical clinics (11.9%), related associations (11.9%), public health centers (4.4%) and personal sites (4.4%). Website food and nutrition information included medical information about baby food for atopic dermatitis (92.6%), baby food for atopic dermatitis (67.6%), related community (58.8%), product information (32.4%) and baby food preparation for atopic dermatitis (23.5%). Qualitative evaluation was conducted based on the American Library Association website checklist; Website operator and information sources were provided for 62.7% and 38.8% of the websites, respectively. The purpose of a website was more explicitly stated in medical clinic sites than nonmedical sites. Only 24.2% of websites had a title that appropriately reflected the site's purpose. The majority (92.5%) of the sites were easy to read and understand. Information was judged to be sufficient in 65% of the medical sites and 74.1% of non-medical sites. A feedback menu and search function were enabled in 85.1% and 28.4% of the sites, respectively. The mean score for quality grade was 14.64 (range 9-19). In conclusion, in order to improve the information of baby food for atopic dermatitis infants in websites, accurate information by experts and continuing monitoring are highly required.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.391-396
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• 2008

In this study, we attempted to optimize the fermentation processes in the production of lactic acid juice with 20% Maesil(Prunus mume) extract using Lactobacillus plantarum isolated from Kimchi, assessing a variety of pH, temperature, sugar compositions, and sugar concentrations. In the preparation of fermented Maesil(Prunus mume) extract, the optimal pH and fermentation temperature were 4.0 and $35^{\circ}C$, respectively. When the effects of various sugar sources and concentrations on lactic acid fermentation were assessed, 15% fructose was shown to yield more acid productivity than was observed with other sugar sources. The optimum composition, on the basis of our sensory evaluations, was determined to be a fructose concentration of 15% and a fermentation time of $72{\sim}96$ hours.

• The Korean Journal of Food And Nutrition
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• v.12 no.3
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• pp.240-245
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• 1999

The purpose of this study was to develop the new microbial bioflocculant available in a food and fer-mentation industal. This study was reported the results of the composition for optimum culture medium and elemental characteristic of crude purification bioflocculant following the previous report(I). The maximum production of the flocculant from Bacillus megaterium was observated in the culture medium containing 2% sucrose 0.3% NaNO3 0.01% tryptone 0.01% beef extract 0.05% MgSO4 ·7 H2O 0.005% CaCO3 Addition of the sucrose as carbon sources and inorganic salt such as MgSO4, CaCO3 significantly increased the production of flocculant more than nitrogen sources. In the result of color reaction of the crude purified bioflocculant it was investgated that anthrone was positive and benedict burette and nin-hydrin was negative. These result were indicated that the flocculant produced from Bacillus megaterium was a kind of exopolysaccharide.

• Journal of Microbiology and Biotechnology
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• v.33 no.12
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• pp.1552-1562
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• 2023

Soybean (Glycine max) is an important ingredient of cuisines worldwide. While there is a wealth of evidence that soybean could be a good source of macronutrients and phytochemicals with healthpromoting effects, concerns regarding adverse effects have been raised. In this work, we reviewed the current clinical evidence focusing on the benefits and risks of soybean ingredients. In breast, prostate, colorectal, ovarian, and lung cancer, epidemiological studies showed an inverse association between soybean food intake and cancer risks. Soybean intake was inversely correlated with risks of type 2 diabetes mellitus (T2DM), and soy isoflavones ameliorated osteoporosis and hot flashes. Notably, soybean was one of the dietary protein sources that may reduce the risk of breast cancer and T2DM. However, soybean had adverse effects on certain types of drug treatment and caused allergies. In sum, this work provides useful considerations for planning clinical soybean research and selecting dietary protein sources for human health.

• Journal of Animal Science and Technology
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• v.58 no.7
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• pp.26.1-26.11
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• 2016

The use of probiotics for human and animal health is continuously increasing. The probiotics used in humans commonly come from dairy foods, whereas the sources of probiotics used in animals are often the animals' own digestive tracts. Increasingly, probiotics from sources other than milk products are being selected for use in people who are lactose intolerant. These sources are non-dairy fermented foods and beverages, non-dairy and non-fermented foods such as fresh fruits and vegetables, feces of breast-fed infants and human breast milk. The probiotics that are used in both humans and animals are selected in stages; after the initial isolation of the appropriate culture medium, the probiotics must meet important qualifications, including being non-pathogenic acid and bile-tolerant strains that possess the ability to act against pathogens in the gastrointestinal tract and the safety-enhancing property of not being able to transfer any antibiotic resistance genes to other bacteria. The final stages of selection involve the accurate identification of the probiotic species.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.1010-1015
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• 1995

Extent of reduction in protein digestibility by Godulbaegi(lxeris sonchifolia H.) kimchi powder appeared to be related to the kimchi weight-to-protein weight ratio, the kind of protein sources, part of plants and fementation period. In vitro digestibilities of protein were significantly(p<0.05) reduced as the freeze dried kimchi powder weight-to-protein ration increased from 0.5 : 1.0 to 1.0 : 1.0 for all Godulbaegi samples and protein sources. Overall digestibility of protein sources in the presence of kimchi powder, the reduction ranked in the following order : soybean>casein>beef>squid. Lower(p<0.005) reduction occurred for each protein source when raw plant was exchanged for kimchi products. Some greater reduction of digestibility was noted in young plants and leaf samples than ripe or root samples. Trypsin inhibitor, which expressed as soybena trypsin inhibitor, was inversely related(r=0.8437) to in vitro protein digestibility of casein in the presence of Godulbaegi kimchi powder. More than three times of total polyphenols contained in leaves than in roots. Young leaves had 30% more total polyphenols(37.64mg/g sample) than that in ripe ones. Soaking in 5% NaCl solution for 24 hrs was markedly reduced in total polyphenols as 73% for leaves and 33% for roots. Remarkable reduction in total polyphenols was not checked during fermentation followed after soaking. Trypsin inhibitor content correlated well(r=0.8873) with total polyphenols in all of Godulbaegi samples.

• Nutrition Research and Practice
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• v.12 no.4
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• pp.324-335
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• 2018

BACKGROUND/OBJECTIVES: We examined dietary fat intake and the major food sources by young children in Korea. SUBJECTS/METHODS: A total of 1,041 children aged 1-5 years were identified from the 2013-2015 Korea National Health and Nutrition Examination Survey. Data on total fat and fatty acid intake were obtained by a single 24-h dietary recall. Food sources were identified based on the amounts of total fat and fatty acids consumption according to each food. Fat and fatty acid intakes and their food sources were presented by age group (1-2-y, n = 401; 3-5-y, n = 640). Fat and fatty acid intakes were also evaluated according to socioeconomic characteristics. RESULTS: The mean intake of fat was $27.1{\pm}0.8g$ in the 1-2-y group and $35.5{\pm}0.7g$ in the 3-5-y group, and about 23% of the total energy was obtained from fat in both age groups. The mean intake of saturated fatty acids (SFA) was $10.5{\pm}0.3g$ in the 1-2-y group and $12.7{\pm}0.3g$ in the 3-5-y group, with the 1-2-y group obtaining more energy from SFA than the 3-5-y group (9.2% vs. 8.3%). The mean intake of polyunsaturated fatty acids (PUFA) was $6.3{\pm}0.1g$ in the total subjects, with $0.8{\pm}0.03g$ of n-3 fatty acids and $5.5{\pm}0.1g$ of n-6 fatty acids being consumed. Milk, pork, and eggs were major food sources of total fat, SFA, and monounsaturated fatty acids, and soybean oil was the main contributor to PUFA in both age groups. In the 1-2-y group, children in rural areas had significantly higher intake of PUFA and n-3 fatty acids than did those in urban areas. CONCLUSIONS: Our findings provide current information on dietary fat intake among young Korean children and could be used to establish dietary strategies for improvement of health status.