• Journal of Nutrition and Health
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• v.18 no.2
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• pp.126-138
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• 1985

A study was made on the effect of anti-nutritional factors found in some Korean beans : soybean, red bead, mung bean and kidney bean. Two animal experiments were conducted to investigate the nutritional value of the beans. The first experiment, in which the diet contained 15% protein from raw beans, compared the intensity of inhibition caused by methionine deficiency or a total amino acid deficiency. In the second experiment, the conditions were the same as in experiment I, except that heated beans were substituted for raw beans. Severe growth inhibition and high mortality was found in the raw kidney bean and red bean groups than in the soybean and mung bean groups. As no effect on the growth inhibition of raw bean groups was shown by methionine and protein supplementation, the inhibition could be ascribed mainly to the low feed intake and the low protein digestibility caused by toxic factors. Pancreatic enlargement was obserbed in all the raw bean groups. A increase in body weight, a decrease in mortality and a decrease in the weight pancreases were found in the heated bean groups. But the digestility of the diet and of the protein and the PER by heating did not increase as markedly as weight, except in the heated red bean groups. Even with heat treatment, the whole inhibitory action could not be eliminated.

• Journal of Nutrition and Health
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• v.13 no.3
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• pp.117-125
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• 1980

In order to investigate the utilization efficiency of dietary protein in the rat body and effects of dietary fat on its protein metabolism, 51 Sprague-Dawly rats of 6 weeks old weighing approximate)y 106g were subjected to feeding trials for 4 weeks and then subsequently to metabolic trials for 3 weeks using six different diets composed of three different levels of protein (10%, 20% and 30%) with low (20%) and high (40%) fat content for each protein level, total energy being fixed at 4000 Kcal/kg by addition of an appropriate amount of carbohydrate, and the following results were obtained. 1) The body weight gain increased in the low fat diets with increasing protein level whereas it decreased in the high fat diets. Food efficiency also increased in the low fat diets with increasing protein level, but no do deffinitive trend was observed in the high fat diets. The protein efficiency was generally higher at low protein level and tended to decrease as the protein level increased, regardless of the amount of fat intake. 2) As the protein level was increasing, digestibility of dry matters and carbohydrate were decreasing whereas that of protein was slightly increasing. On the other hand, digestibility of fat was always very high regardless of the amounts of dietary protein and fat. 3) The gross energy intake was affected both by protein and fat contents in the diets: The energy metabolism efficiency was decreasing with increasing protein level and at the same protein level the energy utilization was considerably higher in the low fat diets than in the high fat. 4) From the above-mentioned experimental results it may be concluded that the best formula of diet for growing rats is probably composed of 20% protein, 20% fat and 60% carbohydrate.

• Journal of Nutrition and Health
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• v.26 no.2
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• pp.131-144
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• 1993

This study was carried out to investigate the effects of different sources and level of dietary lipid on lecithin : cholesterol acyltrasferase activity and cholesterol metabolism in male rats of Sprague-Dawley strain. The effects of different lipid sources was compared with sardine oil($\omega$3 EPA and DHA), beef tallow(SFA), perilla oil($\omega$3 linolenic acid) and corn oil($\omega$6 linoleic acid). Diets were formulated in such a way that 10%, 20% and 40% dietary energy were supplied with each of four experimental lipid sources. Control diet contained only non-lipid energy. A total number of 78 rats, equally divided into 13 groups, were fed the experimental diets for a period of 6 weeks. In vitro cultures were also carried out to study the cholesterol synthetic activity in the liver prepared from rats used in feeding trials. The concentration of plasma total cholesterol, HDL-cholesterol, LDL-cholesterol and HDL-C/T/C(total cholesterol) ratio were significantly (p<0.001) influenced by dietary lipid sources. Higher HDL-cholesterol and lower LDL-cholesterol concentration in plasma were obtained in rats fed $\omega$3 fatty acid supplemented diets(sardine oil and perilla oil group) compared to diets containing $\omega$6 and saturated fatty acid(corn oil and beef tallow group). In total cholesterol concentration of plasma, beef tallow group was significantly (p<0.001) higher than other lipid groups, and non-lipid group was significantly(p<0.05) higher than the lipid supplemented groups. The activity of lecithin : cholesterol acyltransferase(LCAT) in plasma was greatly(p<0.001) affected by dietary lipid sources and levels. In LCAT acivity of plasma, lipid supplemented groups were significantly(p<0.05) higher than non-lipid group, vegetable oil groups were significantly (p<0.001) higher than animal fat groups, and sardine oil group were significalylty (p<0.001) higher than beef tallow group. Also perilla oil group was significanlty (p<0.05) higher than corn oil group, and sardine oil group was significantly (p<0.05) higher than perilla oil group. Low lipid group, compared with medium or high lipid group, showed higher activity of LCAT in plasma. In cholesterol synthetic activity of liver tissues culture, sardine oil group($\omega$3 EPA and DHA) was significantly(p<0.001) higher than other lipid groups, non-lipid group was significantly(p<0.001) higher than the lipid supplemented groups, and amimal fat group were significantly(p<0.001) higher than vegetable oil groups, but the synthetic activity was not affected by dietary lipid levels.

• Journal of Nutrition and Health
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• v.26 no.2
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• pp.119-130
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• 1993

This study was carried out to investigate the effects of dietary lipid sources and meal frequency on growing performance and lipid metabolism in Sprague-Dawley strain male rats. The experiment was conducted in 4$\times$2 factorial arrangement with 4 sources of dietary lipid(palm oil, beef tallow, soybean oil and hydrogenated soyben oil) and 2 meal frequencies(ad-libitum or meal feeding). During the 4-week feeding period the rats were fed either ad-libitum (AL) or a single daily 3-hour meal (09 : 02-12 : 00) during the dark period. In vitro cultures were carried out to study the cholesterol synthetic activity in hte liver prepared from rats used in feeding trials. And in vitro cultures were also carried out to study the lipogenic and lipolytic activity in the liver and adipose tissues prepared from rats used in feeding trials. Present data indicated that body weight gain, feed intake and FER of AS(ad-libitum+soybean oil)and AHS(ad-libitum+hydrogenated soybean oil) group were significantly(p<0.05) higher than those of the other groups. It was found that the feed intake of MF group was much less than that of AL group. Total body weight gained by MF group was only 60% of AL group. Growing performance was not affected by dietary lipid sources. The cholesterol synthetic activity in liver tissues culture was markedly(p<0.05) increased in MF diets, especially in soybean oil group. The lipogenic activity in liver tissues culture of MP(meal feeding+palm oil) and MHS(meal feeding+hydrogenated soybean oil)group was significantly (p<0.05) higher than that of AP(ad-libitum+palm oil) group and AHS(ad-libitum+hydrogenated soybean oil) group(p<0.05). Rats fed ad-libitum+beef tallow and fed meal feeding+beef tallow showed significantly(p<0.05) higher lipogenesis than the other groups. It was apparent that the lipogenic activity in liver tissues culture was not affected by dietary lipid sources and meal frequency. Lipolytic activity in liver tissue culture was significantly(p<0.001)different with meal frequency; MF group was higher than AL group, but was not greatly affected by dietary lipid sources. In the in vitro studies with adipose tissue, MF diets increased the lipogenic activity and inhibited the lipolytic activity in adipocytes. The lipogenic activity in adipocytes was significantly (p<0.001) different with dietary lipid sources and found to be beef tallow group was the higherst, but the sources of lipid in the diet did not exert any effect on the lipolytic acitivity.

• Journal of Nutrition and Health
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• v.40 no.7
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• pp.606-615
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• 2007

This study was performed to investigate anti-thrombogenic, anti-inflammatory effects of n-BuOH (B) and $CH_2Cl_2$ (MC) fractions extracted from Sancho (Zanthoxylum. schinifolium) leaves in rats fed high fat diets. The experimental animal groups were consisted of eight including one 5% fat (N) and one 20% fat (H) without the test materials in diets and six H groups of feeding three levels (50, 100 and 150 mg/day) of the B and the MC fractions from Z. schinifolium, respectively. Plasma activated partial thromboplastin times and thrombin times of H group were decreased compared to the N group, but they were increased by feeding the MC fraction of 50 mg and over. Polymorphonuclear leukocyte 5#-lipo-xygenase activities and leukotriene $B_4$ contents of the H group were significantly increased compared to the N group, but they were decreased in the 100 mg and 150 mg of B fraction or the 150 mg of MC fraction fed groups. Liver cytochrome $P_{450}$, $O_2^-$, $H_2O_2$ and GSSG contents were increased by the high fat diet but decreased by feeding the B fraction or the MC fraction, while GSH content and glutathione S-transferase activity lowered by high fat diet were increased by feeding the two solvent fractions. The effects of the solvent fractions were evident at the level of 100 mg/day and over. The present results confirmed that two solvent fractions from the leaves of Z, schinifolium have enhancing effects on anti-thrombosis and anti-inflammation partly by antioxidant action and partly by direct modulation of the respective processeds. In conclusion, the n-BuOH and $CH_2Cl_2$ fractions from leaves of Z, schinifolium can be utilized as the proper ingredients of functional foods for preventing chronic degenerative disease.

• Journal of Nutrition and Health
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• v.40 no.7
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• pp.616-623
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• 2007

This study was carried out to investigate the Ca and Mg supplementation on the serum and liver lipid parameters in ovariectomized and Ca deficiency rats. Total 50 Sprague Dawley female rats (6 weeks) were divided into 5 groups and bred for 12 weeks: sham operated control group (SNCa), OVX Ca deficiency poop (OLCa) with Ca deficiency diet (0.1% Ca modified AIN-93N diet), OVX Ca deficiency & Mg supplement group (OLCaMg), OVX adequate Ca group (OACa; 0.5% Ca AIN-93N diet) and OVX adequate Ca & Mg supplement group (OACaMg). There were no significant difference among the five groups in serum total cholesterol, triglyceride and HDL-cholesterol levels. LDL-cholesterol of OVX groups was significantly higher than that of SNCa group (p < 0.01). AI (Atherogenic index), TPH (Total cholesterol/HDL-C) and LPH (LDL-C/HDL-C) of OACa group were significantly lower than those of OLCa groups. OACaMg group had significantly lower levels LDL, AI and TPH than OLCa group. There was no significant difference in lever cholesterol level. However, liver total fat content of OACa was significantly lower than that of OLCa. From the above the results, it is concluded that the accumulation level of calcium shows how the supplement of magnesium affects hyperlipidemia. Therefore, in order to prevent women#s hyperlipidemia after menopause, and to keep healthy, it is encourage able to consider how the supplement of magnesium relates calcium intake.

• Journal of Nutrition and Health
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• v.42 no.4
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• pp.397-405
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• 2009

A trienzyme extraction method (use of ${\alpha}$-amylase, protease and folate conjugase) for food folate assay has been used to release folate from the food matrix. In order to reduce the incubation time with three enzymes, folate values were compared between two incubation protocols; separate incubation (SI, incubated with ${\alpha}$-amylase and conjugase separately for 2 hours after protease treatment) and combined incubation (CI, incubated with ${\alpha}$-amylase and conjugase together for 2 hours after protease treatment) using 88 food items from 12 kinds of fast foods and processed foods. We found that folate values by CI were comparable to or higher than those by SI, indicating that CI might be a better extraction procedure to shorten the entire incubation time. We measured folate contents in 49 fast foods and 26 processed foods by microbiological assay after CI. Mean folate contents of one serving of various burgers ranged from 43.1 to 62.0 ${\mu}g$. One serving of French fries, pizza, sandwich and triangled kimbab contained a mean of 53.3, 28.4, 47.4, and 25.7 ${\mu}g$ of folate, respectively. Folate contents of non-alcoholic beverages were very low, ranging from 1.0 to 5.2 ${\mu}g$/100 g. Some of our values were comparable to the values in the folate database published in Korean Nutrition Society, however, some of the published values were 140 times higher than the measured values in this study. Folate values measured by the more recent modifications here can be used to update Korean folate database to accurately estimate dietary folate intake.

• Journal of Nutrition and Health
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• v.43 no.6
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• pp.597-606
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• 2010

This study investigates the change of level of psychosocial factors of decisional balance, processes of change, and self-efficacy after nutrition education on vegetable and fruit intake of children in pre-action stages. Forty-seven 5th grade elementary school children in Yeongi-Gun, Chungnam-Do were categorized into pre-action stages from a total of 71 children by four-stage questions, and then finally into two stages of precontemplation and contemplation & preparation. After 6 weeks nutrition education, recognition of both of pros and cons of vegetable intake were improved in the two groups of precontemplation and contemplation & preparation. In fruits intake, however, recognition of pros was not changed after nutrition education in either stage, but recognition of cons was improved only in the precontemplation stage. However, no difference in any psychosocial variables was found between precontemplation stage and contemplation & preparation stage. After the nutrition education, the score of consciousness raising of vegetable intake belonging to cognitive process of change increased in the subjects of the precontemplation stage, wheres the scores of dramatic relief, self-reevaluation, environment reevaluation and social liberation increased in the group of contemplation & preparation. In fruit intake, however, no change was found except in the environment reevaluation in the precontemplation group. The behavioral process of change of vegetable and fruit intake did not show any change in either group after nutrition education. Self-efficacy scores of vegetable intake of keeping the foods at hand, eating the recommended number of servings and making time to eat increased in the precontemplation group, while in the contemplation & preparation group, self efficacy scores of shopping for a variety of vegetables, instead of keeping the foods at hands, as well as the scores of the rest two items of eating the recommended number of servings and making time to eat increased after nutrition education. However, in case of fruits intake, no difference was shown in the precontemplation stage except an item of keeping the foods at hand. The results indicated that the stage of change was progressed in the pre-action stage after nutrition education and the scores of many psychosocial factors increased in both pre-action stages. It is suggested that the recognition of cons as well as the cognitive process of change and self-efficacy could be best used as indicators of the assessment of nutrition education program for vegetable intake.

• Journal of Nutrition and Health
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• v.43 no.6
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• pp.551-560
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• 2010

The study aim was to investigate the effects of three types of mulberry products on the blood glucose and lipid statuses and peroxidative state under diabetic condition. The three types were mulberry liquor prepared by adding 30% ethanol to the crushed fresh fruit, mulberry wine and vinegar by fermentation. For diet experiment the mulberry liquor (M-Liquor), wine (M-Wine), and vinegar (M-Vinegar) were prepared as powders by freeze-drying of the respective product and were added to the diet at the level of 1% and mulberry fruit powder (M-Powder) at the level of 5%. Sprague- Dawley female rats weighing $150{\pm}10\;g$ were randomly assigned to one normal group, and five diabetic groups induced by one intraperitoneal injection of streptozotocin (STZ) at the level of 50 mg/kg. The normal and diabetic control (DM-Control) groups were fed diet without the mulberry products. During twenty-one days of experimental diet, blood glucose was maintained at a low level in the M-Liquor group compared with the DM-Control group. However, serum insulin level was higher in both M-Liquor and M-Vinegar groups after the experimental diet period. Serum levels of total cholesterol and triglyceride (TG) were lower in M-Liquor but HDL-/total cholesterol ratios were higher in the four M groups. The TG liver level was lower in M-Powder and M-Vinegar groups but the cholesterol level was lower in M-Powder than in the DM-Control group. Serum levels of thiobarbituric acid reactive substances were not different among the groups but the liver levels of these substances were lower in the four M groups than in DM-Control. Serum GOT and GPT levels were not changed by the mulberry products. These results indicated that mulberry liquor is the most effective among the four mulberry products for normalizing blood glucose and lipid status and that all the mulberry products were effective in enhancing antioxidant defense in the diabetic state.

• Journal of Nutrition and Health
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• v.41 no.5
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• pp.391-401
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• 2008

Probiotics have emerged as a potential treatment modality for numerous gastrointestinal disorders, including IBD. However, few probiotics have undergone appropriate preclinical screening in vivo. Kefir is considered a probiotic, benefiting the host through its effects in the intestinal tract. Despite numerous studies examining the action of probiotics on the host organism, few have analyzed the effects on intestinal environment. We assessed the protective effect of kefir for three weeks before inducing colitis with 2% dextran sodium sulfate for five days. The DSS loads were similar in all DSS treatment group. The results of the experiment are as follows. Food intake and FER of experimental groups were not significantly different each other, but water consumption tended to be higher in all DSS treatment groups as compared with the normal control. And visual inspection of feces revealed mild diarrhea in rat given 2% DSS. The anti-inflammatory activity of kefir was determined by myeloperoxidase activity during the DSS treatment, and there was no significant difference in any group. The levels of thiobarbituric acid reactive substances (TBARS) as a colonic lipid peroxidation were significantly lower in the kefir intake groups than in rats treated with 2% DSS alone. The DNA % in tail and tail moment values as a DNA damage level of the blood lymphocytes in kefir intake groups tended to be lower than 2% DSS treatment alone, especially tail lengths were significantly diminished. According to the colonic histopathological assay, there were a severe inflammation of lamina propria and submucosa and mild edema in mucosa and sub mucosa in DSS alone treated group. We found a slight regenerative change in kefir treatment groups. In our experiments, this means that ulcerative colitis related to oxidative injury might be prevented by kefir as a probiotic. Further studies of the potential benefits of kefir as a probiotic in inflammatory condition are encouraged.