• Genomics & Informatics
• /
• v.17 no.4
• /
• pp.48.1-48.6
• /
• 2019

Over the last decade, genome-wide association studies (GWASs) have provided an unprecedented amount of genetic variations that are associated with various phenotypes. However, previous GWAS were mostly conducted in European populations, and these biased results for non-Europeans may result in a significant reduction in risk prediction for non-Europeans. An issue with the early GWAS was the winner's curse problem, which led to misleading results when constructing the polygenic risk scores (PRS). Therefore, more non-European population-based studies are needed to validate reported variants and improve genetic risk assessment across diverse populations. In this study, we validated 422 variants independently associated with glycemic indexes, liver enzymes, and type 2 diabetes in 125,872 samples from a Korean population, and further validated the results by assessing publicly available summary statistics from European GWAS (n = 898,130). Among the 422 independently associated variants, 284, 320, and 361 variants were replicated in Koreans, Europeans, and either one of the two populations. In addition, the effect sizes for Koreans and Europeans were moderately correlated (r = 0.33-0.68). However, 61 variants were not replicated in both Koreans and Europeans. Our findings provide valuable information on effect sizes and statistical significance, which is essential to improve the assessment of disease risk using PRS analysis.

• Korean Journal of Food Science and Technology
• /
• v.51 no.6
• /
• pp.509-516
• /
• 2019

In this study, the general components, particle size, starch content, hydrolysis index (HI), and estimated glycemic index (eGI) of 'Ilpum', a medium-amylose rice cultivar, were compared with those of 'Dodamssal', a high-amylose rice cultivar containing resistant starch. The volume weighted mean was significantly smaller in 'Dodamssal' than in 'Ilpum'. The resistant starch content of 'Dodamssal' was about 13% and there were no differences in terms of particle size. The HI and eGI were found to be significantly higher in 'Ilpum', and there were no statistical differences in 'Dodamssal' except for samples with an average particle size of less than 50 ㎛. Therefore, 'Dodamssal' was concluded to be valuable as a health-food material since it is easily ground evenly when processed into rice flour, contains resistant starch, and has a low glycemic index. These results could be used as basic data for developing processed 'Dodamssal' rice-based products.

• Food Quality and Culture
• /
• v.3 no.2
• /
• pp.59-63
• /
• 2009

As one of study efforts to develop a food product that can satisfy the taste of modern people and increase the usage of the popular local product of walnut in the region of Chunan, the current study developed a no sugar added functional walnut-sulgi. The walnut-sulgi was manufactured by adding walnut powder into typical sulgi rice cake. While manufacturing the walnut-sulgi rice cake, the health beneficial sugar alcohol ingredient of sorbitol was added instead of commonly used sugar to specialize the walnut-sulgi as a functional rice cake. As the result of such effort, a soft and moist walnut-sulgi was produced. The color of the newly developed walnut-sulgi is white and has a pleasing taste, and its consumer acceptability was higher than the sugar added walnut-sulgi by showing much soft sweetness and textural properties. Considering the facts that sorbitol has a lower glycemic index (GI) than sugar and the content of unsaturated fatty acids that are insufficient in rice cake could be increased, the newly developed sorbitol added walnut-sulgi is thought to be an appropriate functional rice cake that can attractively appeal to obesity and diabetes concerning modern people.

• Food Science and Biotechnology
• /
• v.16 no.6
• /
• pp.1078-1081
• /
• 2007

The in vitro digestive properties of 6 domestic noodle products (spaghetti, somyeon, ramyeon, dangmyeon, naengmyeon, and jjolmyeon) were compared after cooking under the manufacture's recommended cooking conditions. The kinetic constant (k), representing the rate of hydrolysis at the initial digestion stage, was highest in the somyeon noodles (0.1151), followed by naengmyeon (0.0954), and was lowest in the spaghetti (0.0421). However, the concentration of starch ($C_{\infty}$) hydrolyzed over 2 hr was not different between the spaghetti (96.22) and the somyeon (96.40), indicating that different digestion behaviors occurred in each type of noodle, even though the amounts of digested starch were similar. The ramyeon, dangmyeon, and naengmyeon noodles showed relatively lower $C_{\infty}$ values than the spaghetti and the somyeon noodles. The spaghetti had the highest amount of slowly digestible starch (SDS, 43%) and the lowest glycemic index (GI, 87.8), whereas the somyeon had the lowest SDS value (9.6%) and the highest or (93.0). The digestibility differences among the noodles were attributed to differences in their flour compositions and manufacturing processes.

• Nutrition Research and Practice
• /
• v.6 no.4
• /
• pp.349-356
• /
• 2012

Several studies have been conducted on dietary patterns based on carbohydrate nutrition in Asian populations. We examined the cross-sectional associations in dietary patterns based on carbohydrate nutrition, including the glycemic index (GI) with dyslipidemia and diabetes among the Korean adult population. We analyzed 9,725 subjects (3,795 men and 5,930 women, ${\geq}$ 20 years) from the Fourth Korea National Health and Nutrition Examination Survey. Dietary information was collected using single 24-hour recall. Reduced rank regression was used to derive dietary patterns from 22 food groups as predictor variables and four dietary factors related to the quantity and quality of carbohydrates as response variables. Two dietary patterns were identified: 1) the balanced pattern was characterized by high intake of various kinds of foods including white rice, and 2) the rice-oriented pattern was characterized by a high intake of white rice but low intake of vegetables, fruits, meat, and dairy products. Both patterns had considerable amounts of total carbohydrate, but GI values differed. The rice-oriented pattern was positively associated with hypertriglyceridemia in men and low high density lipoprotein-cholesterol in both men and women. The balanced pattern had no overall significant association with the prevalence of dyslipidemia or diabetes, however, men with energy intake above the median showed a reduced prevalence of diabetes across quintiles of balanced pattern scores. The results show that dietary patterns based on carbohydrate nutrition are associated with prevalence of dyslipidemia and diabetes in the Korean adult population.

• Journal of the Korean Dietetic Association
• /
• v.24 no.1
• /
• pp.31-47
• /
• 2018

The purpose of this research was to provide basic information for cookies made with black soybeans, chick peas, lentils, oatmeal, and brewer's yeast and to establish the optimum formula for the development of low glycemic index (GI) cookies with high biotin content for lactating women. This study was performed to determine the optimal composite recipe of oatmeal cookies with two different concentrations levels of bean powder (black soybeans, chick peas, lentils) and brewer's yeast using a central composite design. In addition, the mixing conditions of oatmeal cookies were optimized using response surface methodology of sensory evaluation and mechanical and physicochemical analysis. As a result, mechanical and physicochemical analyses showed significant values for lightness, redness, yellowness, hardness, and water content (P<0.05), while sensory evaluation showed significant values for flavor, taste, crispness, and overall acceptability (P<0.05). The optimal sensory combination was suggested to be 3.73 g of bean powder and 1.59 g of brewer's yeast. Considering all outcomes obtained throughout the experiments, brewer's yeast, black soybeans, chick peas, lentils, and oatmeal are suitable ingredients for increasing functionality and consumer acceptability of cookies. In addition, these results are expected to be useful in producing cookies of optimal quality, contributing to the development of various nutritious foods, and improving the food industry for lactating women.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.63 no.4
• /
• pp.304-313
• /
• 2018

The objective of this study was to investigate the resistance starch(RS) content and in vitro hydrolysis index of roasted rice flours for low GI food development. This study used intermediate and high amylose rice varieties containing resistant starch. The intermediate amylose rice varieties 'Ilmi' and high amylose rice varieties, 'Goami4' and 'Dodamssal' were tested. The crude fat and crude protein contents of the rice cultivars ranged 2.12~3.08% and 6.2~7.63%, respectively. The RS and amylose contents of Dodamssal and Goami4 were higher than those of Ilmi. RS content of Ilmi was not significantly different before and after roasting treatment. The RS content of Goami4 before roasting was significantly higher than that of Dodamssal, but the RS content of Dodamssal was higher than that of Goami4 at temperatures above $210^{\circ}C$ of roasting. The soluble starch decreased after roasting in Goami4 and Dodamssal. Starch hydrolysis index (HI) and expected glycemic index (GI) were higher in order of Imi, Goami4 and Dodamssal regardless of roasting treatment. The sensory evaluation showed high scores in Dodamssal for color, flavor, bitter taste, bitter taste, sweet taste and sweetness at $240^{\circ}C$ for 10 min and $210^{\circ}C$ for 30 min. The results of this study indicate that Dodamssal was suitable varieties for powder meal with low GI.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.55 no.1
• /
• pp.38-46
• /
• 2010

C3GHi, a novel black rice variety developed by conventional breeding has more high contents of cyanidine-3-glucoside (C3G) and a more strong antioxidant than normal black rice. In this study, we investigate the antioxidative potential and anti-diabetic activity of C3GHi and extract of it for the purpose of development of functional materials or replacement meal for diabetic patients. Using in vitro antioxidative activity assay system such as DPPH radical quenching assay, superoxide anion radical scavenging assay, inhibition of lipid peroxidation and DNA breakage assay, C3GHi extract was observed to have more high antioxidative activity than normal black rice breed. The glycemic index of a freeze dried powder of C3GHi brown rice showed $43.7\pm18.8$, which belonged to low GI food (GI of 55 or less). Using in vivo diabetic model such as db/db mice model and streptozotocininduced diabetic model, C3GHi rice extract decrease blood glucose level and inhibit oxidative stress in blood. From the results, we think that the C3GHi varieties have a potential for the functional materials or ingredient of meal replacement for diabetic patients.

• Korean Journal of Food Science and Technology
• /
• v.46 no.6
• /
• pp.682-688
• /
• 2014

The in vitro digestibility and molecular and crystalline structures of rice starches (Seilmi, Dasan1, and Segoami) with differing amylose content were investigated. Segoami had the highest amylose content (30.9%), whereas Dasan1 had the lowest amylose content (21.2%). The molecular weight ($\bar{M}_w$) of amylose and amylopectin in Segoami was much lower than that of the other two rice starches. Segoami had the highest proportion (8.7%) of amylopectin short branch chains (DP 6-12) and the lowest proportion of B1 chains (DP 13-24). The relative crystallinity, intensity ratio of $1047-1022cm^{-1}$ (1047/1022) and gelatinization enthalpy followed the order: Segoami>Seilmi~Dasan1. Segoami showed substantially low pasting viscosity. Rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) contents showed the highest value in Seilmi, Dasan1, and Segoami, respectively. The expected glycemic index (eGI) of Segoami was lower than that of the other two rice starches. Overall results suggested that the digestibility of rice starch could be highly influenced by their molecular and crystalline structure.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.5
• /
• pp.682-688
• /
• 2011

The purpose of this study was to measure the blood glucose level and glycemic index (GI) in response to persimmon (Diospyros kaki Thunb) syrup extracted from persimmon and extract of persimmon by-products. Major component analyses of persimmon syrup I (PSI, 95:5 mixture of purified persimmon syrup and non-purified persimmon syrup) and persimmon syrup II (PSII, 50:50 mixture ratio of purified persimmon syrup and non-purified persimmon syrup) were $0.3{\pm}0.1$ and $0.6{\pm}0.2$ mg/g for total polyphenolic compounds and $70.6{\pm}0.6$ and $66.6{\pm}1.6%$ for total carbohydrates, respectively. Blood glucose responses of PSI and PSII were determined using both normal ICR mice and streptozotocin (STZ)-induced diabetic male Sprague-Dawley (SD) rats. Further, oral glucose tolerance test (OGTT) was performed on diabetic rats to assess the effects of the experimental diets. Blood glucose response and OGTT showed that blood glucose levels were significantly lower in mice and diabetic rats fed PSI and PSII compared to those fed diets of sugar, maple syrup, or honey. The GIs of healthy volunteers in response to PSI and PSII were calculated to be 51.9 and 35.7, respectively. On the contrary, the GIs of healthy volunteers fed diets including sugar, maple syrup, or honey were 52.6, 20.0, and 93.0, respectively. These results suggest that persimmon syrup can be used for both the treatment of diabetics and healthy people due to its beneficial effects on blood glucose level.