• Nutrition Research and Practice
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• v.6 no.1
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• pp.3-8
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• 2012

Polyphenol-rich grape seeds have a beneficial effect on human health. The present study was performed to investigate the effects of grape seeds on antioxidant activities in rats. Male Sprague-Dawley rats were randomly divided into a control diet group (C), a high-fat diet group (HF), a 5% grape seed-supplemented control diet group (G), and a 5% grape seed-supplemented high-fat diet group (HG). Dietary supplementation with grape seeds reduced serum concentrations of lipid peroxides compared with those in the C and HF groups. The hepatic level of lipid peroxides decreased significantly in the grape seed groups compared with that in the C and HF groups. Superoxide dismutase activity in the G group increased significantly compared with that in the C group. Catalase activity tended to be higher by feeding grape seeds. The grape seed diet increased glutathione peroxidase activity in the C group. Glutathione-S-transferase activity increased significantly in the G group compared with that in the C group. Hepatic content of total glutathione increased significantly in the HG group but decreased significantly in the HF group. The ratio of reduced glutathione and oxidized glutathione increased by feeding the grape seed diet. Total vitamin A concentration was significantly higher in HG group than in other groups. Liver tocopherol content of the G and HG groups was significantly higher than that of the control groups. These results suggest that dietary supplementation with grape seeds is beneficial for suppressing lipid peroxidation in high fat-fed rats.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.8
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• pp.1206-1211
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• 2006

The effects of taurine supplementation on growth performance, serum and liver concentrations of lipid, fatty acid composition and lipid peroxidation in the livers of broilers under chronic heat exposure conditions were investigated. The chicks with a similar body weight were equally assigned to one of three controlled-environment chambers. The brolier chicks, which were kept at $34^{\circ}C$ were fed either with a control diet or the control diet supplemented with 0.8% taurine, whereas broiler chicks kept at $22^{\circ}C$ were fed a control diet. Both of the BW and BW gains of broilers maintained at a temperature of $34^{\circ}C$ were significantly lower than those of the control group, which was maintained at a temperature of $22^{\circ}C$ (p<0.05). However, taurine addition in the diet of birds submitted to heat stress siginficantly improved BW gain (p<0.05). The feed intake of chicks declined with increases in temperature. The relative liver and gall bladder weights of chicks fed the control diet and maintained at $34^{\circ}C$ were significantly lower than those measured in the control birds (p<0.05). However, dietary taurine was found to compensate for these reductions in liver and gall bladder weights. Relative weights of abdominal fat did not differ significantly among the three groups. Serum triglyceride concentrations were significantly lower in the chicks fed the control diet and maintained at $34^{\circ}C$ compare to those measured in the chicks fed the control diet at $22^{\circ}C$ (p<0.05). Heat stress resulted in a significant reduction in total lipid and triglyceride levels, but also increased the levels of total cholesterol in the liver (p<0.05). However, dietary taurine supplementation under the heat stress condition resulted in the recovery, to control levels, of serum triglyceride concentrations, as well as the amounts of total lipids, triglycerides, and cholesterol in the liver. The livers of chicks fed on taurine diets at $34^{\circ}C$ showed significantly higher proportions of C14:0, C16:1, C18:1, C18:2, and 20:3, and lower C18:0 and C20:4 proportions than those of chicks fed on control diets at the same temperature (p<0.05). The total levels of saturated fatty acids decreased, but monounsaturated fatty acids and unsaturated fatty acid levels increased in chicks fed the taurine diet, as compared to chicks fed the control diet at $34^{\circ}C$ (p<0.05). Peroxidizability indices were significantly lower in the heat-exposed chicks fed the taurine diet than in the non-taurine heat-exposed groups (p<0.05). In conclusion, dietary taurine results in an increase in the growth performances of chicks under heat stress conditions via improvements in lipid absorption and metabolism, as well as an induced reduction in lipid peroxidation.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2003.11a
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• pp.91-91
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• 2003

• Proceedings of the Korean Society of Toxicology Conference
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• 2003.10b
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• pp.105-105
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• 2003

Cancer has been important cause of human mortality. It was known that about one third of all deaths from cancer may be ascribed to diet habits. To identify food and drinks which could protect against cancer is important. Antimutagenicity and anticarcinogenicity of dietary components are being studied extensively.(omitted)

• Journal of Environmental Health Sciences
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• v.31 no.3
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• pp.179-186
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• 2005

The purpose of this paper was to concisely review the practical changes in MeHg concentrations in fetus and offspring throughout gestation and suckling from our recent animal and human studies. In the animal study, adult female rats were given a diet containing 5ug/g Hg (as MeHg) for 8 weeks. Then they were mated and subsequently given the same diet throughout gestation and suckling. On embryonic days 18, 20, 22 and at parturition, the concentrations of Hg in the brains of fetus were approximately 1.5-2.0 times higher than those in the mothers. However, during the suckling period Hg concentrations in the brain rapidly declined to about 1/10 of that during late pregnancy. Hg concentrations in blood also decreased rapidly after birth. In human study, Hg concentrations in red blood cells (RBC-Hg) in 16 pairs of maternal and umbilical cord blood samples were compared at birth and 3 months of age after parturition. RBC-Hg in the umbilical cords was about 1.6 times higher than those in the mothers at parturition. However, all the infants showed declines in Hg concentrations throughout the breast-feeding period. RBC-Hg at 3 months of age was about half that at birth. Both the animal and human studies indicated that MeHg exposure to the fetus might be especially high but it dramatically decreases during the suckling period. Therefore, close attention should be paid to the gestation rather than the breast-feeding period to avoid the risk of MeHg to human infants.

• Journal of Nutrition and Health
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• v.44 no.2
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• pp.101-111
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• 2011

It is controversial whether low calcium intake, commonly associated with osteoporosis, results in calcium accumulation in soft tissues. This study was conducted to investigate the effects of low calcium (Ca) and oxalate (ox) intake on soft-tissue Ca deposits and bone metabolism in ovariectomized (ovx) rats. Eight week old female Sprague-Dawley rats were ovariectomized and divided into four groups. The rats were fed experimental diets containing low (0.1%, w/w) or normal (0.5%, w/w) Ca with or without sodium oxalate (1%, w/w); Sham/NCa, Ovx/NCa, Ovx/LCa, Ovx/NCa-ox, Ovx/LCa-ox for 6 weeks. All ovx rats showed a remarkable increase in body and tissue weight, glutamic oxaloacetic transaminase, glutamic pyruvic transaminase, blood urea nitrogen, alkaline phosphatase, and decreases in weight, ash, and Ca contents, as well as bone breaking force compared to those in sham rats. Serum Ca concentration was not significantly affected by dietary Ca levels or ox intake. Kidney Ca, ox acid content, and microscopic Ca deposition increased remarkably in the Ovx/LCa-ox group compared to those in the other groups. Ca content in the spleen and aorta also increased significantly, but the weight contents, Ca, bone breaking force, and Ca and oxalic acid in feces decreased significantly in the Ovx/LCa-ox group. Serum parathyroid hormone levels were not significantly different among the groups. These results indicate that low Ca intake decreased bone mineral content and increased Ca deposits in soft tissues, which was aggravated by ox intake in ovx rats. Thus, high ox intake may result in a kidney disorder in patients with osteoporosis who eat a low Ca diet.

• Journal of Nutrition and Health
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• v.39 no.4
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• pp.347-356
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• 2006

It is reported that a fermented soybean food, Doenjang, has srong antimutagenic and cytotoxic effect on cancer cells. This study investigated the effect of Chungkookjang, another traditional popular Korean soybean fermented food, on growth of cancer cells: HL-60, SNU-638 and MCF-7, and also its in vivo antitumorigenic effect in DMBA-induced mammary tumor rat model. For the in vitro study, Chungkookjang and steamed soybeans were extracted with ethanol and sequentially fractioned with 5 kinds of solvents differing in grades of polarity such as hexane, dichloromethane, ethylacetate, butanol and water. Almost all Chungkookjang extracts significantly inhibited the growth of HL-60 (human leukemic cancer cell), SNU-638 (human gastric cancer cell) and MCF-7 (human breast cancer cell) when compared to steamed soybean extracts. Butanol fraction of Chungkookjang extract especially showed a remarkable inhibitory effect in all the three kinds of cancer cells. To induce a mammary gland tumor, DMBA (50 mg/BW) was administered to 50 day-old female rats and followed by Chungkookjang or steamed soybean supplemented diets. Freezedried Chungkookjang powder (20% of diet in wet weight) was added to AIN-93G based diet for the Chungkookjang group of rats. Likewise, steamed soybean powder containing equal protein content to that of Chungkookjang powder was supplemented to soybean group of rats. At 13 weeks later, the mammary tumor incidence, average tumor number and tumor weight a rat were lower in Chungkookjang group compared to the control or soybean group. In conclusion, Chungkookjang showed a strong inhibitory effect on cancer cell growth in vitro, as well as a more preventive effect against chemically induced mammary tumorigenesis in vivo, while steamed soybeans did not. Therefore, these results suggest that Chungkookjang acquire its anticancer activity through the fermentation process.

• Preventive Nutrition and Food Science
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• v.15 no.3
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• pp.196-205
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• 2010

This study evaluated the effects of carnitine and/or GABA supplementation on immune function, lipid profiles and some vitamins in mice chronically administered alcohol. BALB/c mice were fed with either AIN-76 diet (N), control diet plus alcohol (4 g/kg bw, E), E plus 0.5 g/kg bw carnitine (EC), E plus 0.5 g/kg bw GABA (EG), or E plus 0.5 g/kg bw carnitine plus 0.5 g/kg bw GABA (ECG) for 6 weeks. Administrations of the carnitine and/or GABA prevented alcohol-induced increases in triglyceride concentrations in serum and liver. However, there was no difference among the supplemented groups. Serum vitamin E concentration was higher in mice supplemented with EC and EG, but not in mice given ECG. Phagocytic activity of peritoneal macrophages was increased in EG group compared with E group. The subpopulations of murine splenocyte's TH cells were increased significantly in EC and ECG groups. These data suggest that immune function, lipid profiles and some immune-related lipid soluble vitamins were positively changed by supplementation of carnitine or GABA, but do not show any synergistic effect of mixed supplementation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1114-1120
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• 2015

; This study investigated the improvement effects of artificial rice containing Curcuma longa L. on lipid parameters in 3T3-L1 cells and C57BL/6J mice. Mice were divided into four groups, normal diet group (ND), high-fat diet group (HD), 20% artificial group (A20), and 20% Curcuma longa L. artificial rice group (C20), for 14 weeks. Adipogenesis was significantly suppressed compared with non-treated control at a concentration of $20{\mu}g/mL$. After the animal experiment, food efficiency ratio was elevated in the experimental group due to high-fat diet, whereas it was reduced in the A20 group and significantly reduced in the C20 group. Epididymal fat pad weight was significantly diminished in the C20 group. In addition, serum triglycerides were significantly reduced in the A20 and C20 groups compared to the HD group. Moreover, serum cholesterol level tended to decrease in the A20 group and significantly decreased in the C20 group compared with the HD group. According to these results, we can know that Curcuma longa L.-containing artificial rice has an improvement effect on lipid metabolism.

• Korean Journal of Community Nutrition
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• v.27 no.3
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• pp.245-253
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• 2022

Objectives: This study was conducted to find out if the dietary iron intake of Koreans estimated by 2 different methods (iron content sources) using the food intake data from the Korea National Health and Nutrition Examination Survey (KNHANES) are comparable. One method was based on the KNHANES's Food & Nutrient Database (FND) derived mainly from the Korean Food Composition Table and the other used the iron content (IC) of food samples processed in the Korean Total Diet Study (KTDS). Methods: Dietary intake data from the 2013-2016 KNHANES was used to select representative foods (RFs) in KTDS for iron analysis. Selection of the RFs and cooking methods for each RF (RF × cooking method pair) was performed according to the 'Guidebook for Korean Total Diet Studies' and resulted in a total of 132 RFs and 224 'RF × cooking method' pairs. RFs were collected in 9 metropolitan cities nationwide once or twice (for those with seasonality) in 2018 and made into 6 composites each, based on the origin and season prior to cooking. Then, the RF composites prepared to a 'table ready' state for KTDS were analyzed by Inductively Coupled Plasma-Mass Spectrometry (ICP-MS). Dietary iron intake of the Korean population was estimated using only RFs' intake data based on the 2 sources of iron content, namely FND-KNHANES and IC-KTDS. Results: RFs in KTDS covered 92.0% of total food intake of Koreans in the 2016-2018 KNHANES. Mean iron intake of Koreans was 7.77 mg/person/day by IC-KTDS vs 9.73 mg/person/day by FND-KNHANES. The major food groups contributing to iron intake were meats (21.7%), vegetables (20.5%), and grains & cereals (13.4%) as per IC-KTDS. On the other hand, the latter source (FND-KNHANES) resulted in a very different profile: grains & cereals (31.1%), vegetables (16.8%), and meats (15.3%). While the top iron source was beef, accounting for 8.6% in the former, it was polished rice (19.2%) in the latter. There was a 10-fold difference in the iron content of polished rice between 2 sources that iron intakes excluding the contribution by polished rice resulted in very similar values: 7.58 mg/person/day by IC-KTDS and 7.86 mg/person/day by FND-KNHANES. Conclusions: This study revealed that the dietary iron intake estimated by 2 different methods were quite comparable, excluding one RF, namely polished rice. KTDS was thus proven to be a useful tool in estimating a 'closer-to-real' dietary intake of nutrients for Koreans and further research on various nutrients is warranted.