• Food Science and Biotechnology
• /
• v.16 no.3
• /
• pp.470-476
• /
• 2007

To evaluate the vancomycin resistance of Enterococcus spp. (VRE) from Saengsik and Sunsik, Enterococcus were isolated and identified from 25 Saengsik and 35 Sunsik samples, and resistance of Enterococcus to other antibiotics was also assessed. Thirty nine Enterococcus, 16 strains from Saengsik, and 23 strains from Sunsik, were ultimately isolated. The most frequently collected Enterococcus isolates in Saengsik were E. casseliflavus and E. hirae, and were E. casseliflavus and E. faecium in Sunsik. However, E. faecalis was not detected in those foods. Minimum inhibitory concentrations of vancomycin against the isolates were below $4\;{\mu}g/mL$ and no strains evidenced profound levels of resistance. The isolates were found to be susceptible to vancomycin with the exception of eight E. casseliflavus and three E. gallinarum. All Enterococcus isolates proved resistant to streptomycin and chloramphenicol. 23% of the isolates were resistant to penicillin; however, all of the isolates were sensitive to tetracycline. Six and 48%, respectively, of the strains from the Saengsik and Sunsik proved resistant to erythromycin. All of E. mundtii and E. hirae isolates from Saengsik, and 20% of E. gallinarum and E. casseliflavus isolates from Sunsik were found to be ampicillin-resistant. All of E. gallinarum, E. casseliflavus, and E. faecium were rifampin-resistant. The antibiotic resistances of Enterococcus were relatively low, and this low vancomycin resistance was similar to that evidenced by Enterococcus isolates obtained from the other foods. However, there may be a need for some review of the accepted antibiotics criteria for Enterococcus and VRE in ready-to-eat foods.

• Journal of Nutrition and Health
• /
• v.32 no.3
• /
• pp.296-306
• /
• 1999

This study was carried out to prepare a copper database of Korean foods which can be used in calculating copper intake from dietary data, and to evaluate the copper nutritional status of Koran adults living in rural areas by dietary intake and serum copper concentrations. A copper database for 1,176 Korean foods was constructed (1) by analysing 112 Korean foods which are frequently consumed by Korean adults living in rural areas, (2) by adapting values form food composition databases from other countries-320 items from the University of Minnesota database, 201 items from the USAD database, and 25 items from U.K. database, and (3) by imputing values from similar foods for 518 food items. Copper intake of 2,034 Korean adults over the age of 30 living in Yeonchongun was Kyunggi province, Korea was estimated by 24-hour recall method. Mean daily copper intake of subjects was 0.98mg. Mean daily intake level of males was 1.11mg which was significantly higher than that of females, 0.88mg. There was a significant difference in the distribution of subjects by the level of copper intake and sex(p<0.05). Mean serum copper concentration was 14.8umol/1 and the percentage of subjects with low, adequate, and high levels of copper concentration were 23.9%, 69.4%, and 6.6%, respectively. The two food groups which contributed most to the dietary copper intake of subjects were cereals and grain products, and vegetables, supplying 46.2% and 12.7% of total copper intake, respectively. Individuallym, rice contributed most, suppling 31% of total copper intake, followed by soybean curd, starch vermicle, barley, etc. Plant foods contributed to 82.1% of the total copper intake. In summary, results of this study show that copper intake of Korean adults living in rural areas is low, and that dietary sources of copper are mainly plant foods. Serum levels of copper in the subjects were relatively normal. The copper database for Korean foods constructed in present study will be a valuable tool for the as-yet limited assessment of copper intake of Koreans. Such studies will contribute to the establishment of a dietary of a dietary allowance of copper and the relationship of copper nutriture and chronic diseases in Koreans.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.6
• /
• pp.1208-1211
• /
• 1999

Semi HPLC using a column switching technique was used to determine the trace content of vitamin B12 in various foods. Total analytical time required less than 20 mins per sample and the recovery ratio was 99.9, 99.6, 100.1 and 99.8% for 1.0, 10.0, 100.0 and 1,000 g/kg, respectively. The content of vitamin B12 in various foods obtained using column switching method showed higher levels compared to labels in dried milk(0.5 g/100g) and in grain products(0.51~34.36 g/100g). Thus, this column switching method was more sensitive, effective and precise than the microbiological analysis currently used to determine the trace compounds like a vitamin B12.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.3
• /
• pp.213-233
• /
• 2013

During the late Chosun Dynasty, famine was the main cause of climate ecological background, such as frequent floods and droughts, the Little Ice Age (小氷期), and epidemic. In addition, it influenced the social and cultural background, such as failure toprovide Yiangbeop (移秧法), breakout of war and revolt, loss of farming cattle, grain consumption due to brewing, the concentration of wealth, and tenacity of shamanism. "Limwongyungjeji" "Injeji" of the last part had been written about the famine; wild plants to raw, dried, or dried powder, or processed pharmaceutical goods. Grain couldbe replaced in more than 330 types of famine relief food and recipes; 170 species of vegetables, 34 species of vegetation, and 33 kinds of fruit - the botanic foods were mainstream. Edible parts of these plant foods are those of 14 kinds: 175 species of leaves, 113 species of sprouts, 99 kinds of buds, and other fruits, roots, stems, flowers, etc. The recipe (poaching, salting, and oil-marinated) was written 186 times or forsoup, raw, and boiled.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.4
• /
• pp.488-502
• /
• 2014

Research on the actual state of healthy Korean food menu items made from environmentally-friendly organic foods showed that 65.6% of subjects had experience of purchasing environmentally-friendly organic foods, and both genders chose 'expensive but reliable' as their prime reason for purchasing. Having no experience of purchasing environmentally-friendly foods constituted 34.5% of respondents, and the reasons were 'high price' and 'finding no difference from ordinary food'. Research on awareness of healthy Korean food menu items made from environmentally-friendly organic ingredients showed that both men and women thought the given menu items were 'fresh' but had little awareness of other factors such as 'good value for price', 'good visual style' and 'various recipes'. Regarding development prospective of environmentally-friendly organic foods, the number of subjects who answered positively was 405 (93%), which indicates that most research subjects showed positive attitudes. Top-selling menu items in the grain section were Sundubu-jjigae, Dubu-kimchi and Jeonju-bibimbap, and pajeon took first place in the vegetable selection. Moreover, Imjasu-tang showed high scores in the meat section. Furthermore, research on menu selection showed that menu selection was usually dependent on 'the price of menu (3.86)', 'fresh ingredients (4.03)', 'harmony of color (3.65)' and 'mood of the day (3.25)'. Research on menu selection revealed that 'quality of food' factors had the greatest influence upon preference and purchase intention for environmentally-friendly organic foods. Visual and psychological factors and values had significant an effect. Therefore, the food service industry should use this study as a source to develop menu items, by considering quality and visual factors. In addition, there should be various research performed on marketing strategies about menus from using environmentally-friendly organic foods and high value products.

• Preventive Nutrition and Food Science
• /
• v.10 no.4
• /
• pp.349-352
• /
• 2005

The growth inhibitory effect of wheat grain, fermented wheat grain products, red pepper powder and kochujang was examined in AGS human gastric adenocarcinoma cells. The kochujang samples were prepared by mixing red pepper powder and each fermented wheat grain products, such as first fermented wheat grain (FFWG), second fermented wheat grain (SFWG) and final fermented wheat grain (FiFWG). The methanol extract of FiFWG showed the highest growth inhibitory effects. In order to investigate the effects of fermented wheat grain products at each stage of fermentation on anticancer activity, the kochujang prepared with red pepper powder and each of FFWG, SFWG and FiFWG were fermented until reaching pH 5.1. The kochujang adjusted to pH 5.1 by fermentation increased the growth inhibitory effect; however, the kochujang prepared with FiFWG showed the highest effect. Increased fermentation time increased the growth inhibitory effect of kochujang when prepared with FiFWG. These results suggested that the anticancer effect of the kochujang on the gastric cancer cells was affected by the fermentation periods of the wheat grains. The well-fermented end products of the wheat grains seem to be one of the major components that showed anticancer activity of kochujang.

• Journal of Society of Preventive Korean Medicine
• /
• v.17 no.1
• /
• pp.125-135
• /
• 2013

Objectives : Medical treating with eating foods is one of important therapies in East Asian traditional medical knowledge and is referred as a therapy to treat diseases through foods. Since the food cannot be separated from ordinary people living, the medical treating with eating foods is a therapy with strong locality and contains many autogenous parts. Methods : Recently, the world is showing much interest for genetic resources, and the concept of intellectual property is rapidly expanding as the field of 'new knowledge property right' as well. Thus, the knowledge of medical treating with eating foods recently draws much attention in the economic aspect beyond the scholarly interest for traditional medicine. Here, I would like to summarize and report the contents related to medical treating with eating foods on "Yi, SeikKan experience prescriptions" which was discovered before. Results & Conclusions : First, medical treating with eating porridge on "Yi, SeikKan experience prescriptions" is classified into one with nonglutinous rice as the main ingredient and the other with other grains as the main ingredient. It is differently utilized depending on the nature of the grain. Second, medical treating with eating rice on "Yi, SeikKan experience prescriptions" was born from our nation's unique way of living and is classified into one way to eat rice mixed with ground medicinal herbs, another one to cook and eat rice with mixed grains and the other way to use as the external application. Medical treating with eating rice is assumed to replace the meal. Third, "food section" was given separately and discussed in this book. There were some parts different from existing medical knowledge due to the accumulation of experience using medicinal herbs. Fourth, we should pay attention to experience a book on medicine where vibrant medical information has been recorded in order to discover and process our traditional knowledge resources as a useful form.

• Journal of Nutrition and Health
• /
• v.45 no.1
• /
• pp.80-93
• /
• 2012

Recent studies have reported that the glycemic index (GI) has an effect on developing the risk for metabolic abnormalities such as diabetes, dyslipidemia, and obesity. As there are no reliable GI values for common Korean foods, only a few studies have been carried out using the dietary GI for Korean adults. The aim of this study was to establish a table of GI values for common Korean foods and evaluate dietary glycemic index (DGI) and dietary glycemic load (DGL) among the Korean adult population. International tables of GI values and other published values were used to tabulate GI values for common Korean foods. Among 653 food items, 149 (22.8%) were adapted from published data, 60 (9.2%) were imputed from similar foods, and 444 (68.0%) were assigned a zero. Data from 7,940 subjects aged 20 years and older in the 2007-2008 Korea National Health and Nutrition Examination Survey were obtained, and DGI and DGL were calculated. The average DGI was 60.0 and the average DGL was 182.5 when the reference food GI value was glucose. After adjusting for potential confounding variables, DGI and DGL increased significantly according to age group (p for trend < 0.001). The food group that contributed most to DGL was grain and its products supplying 85.3% of total DGL, whereas the mean GI value in grain and its products was 72.6. Fruits and potatoes also contributed to DGL (5.8 and 2.9%, respectively), and their GIs were high (67.7 for potatoes and 45.8 for fruits). For individual food items, white rice supplied 66.7% of total GI followed by glutinous rice (2.3%) and steamed white rice cakes (2.0%). In conclusion, a table of GI values for 653 common food items was established in which white rice was the most contributing item to DGL. Our results will be useful to examine the relationships between DGI, DGL, and metabolic abnormalities in the Korean population.

• Culinary science and hospitality research
• /
• v.19 no.3
• /
• pp.234-247
• /
• 2013

This study was conducted to examine how the Jewish nation, which disappeared in the history, has come to history again after 2000 years, considering the investigation of the Pentateuch from old testaments in the bible that might be recorded from B.C 1446 to 1406 about 3440 years ago. The foods in the era of the Pentateuch were classified by a strict rule which stipulated eatable clean foods and uneatable unclean foods. According to the Pentateuch, Israelites must not have blood, and the rule has still influenced them strongly. Sacrificial rites were classified into five categories: burnt offering, grain offering, peace offering, sin offering and guilt offering. The subdivisions of the seasons were Passover, Festival of Unleavened bread, Festival of First fruits, Festival of Harvest, Festival of Trumpets, Day of Atonement, Festival of Shelters; and those seasons were explained clearly by their meanings and even methods. Contrary to general food culture instructed by custom and tradition, the commandments transcribed the food cultures for the Food Sanitation Act in themselves long ago. Those commandments even remark the results brought to the observant and the disobedient stringently.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.6
• /
• pp.779-784
• /
• 2003

Nitrate a common component of man's chemical environment, is present in foods either naturally or in an additive introduced during processing of foods. Nitrate level of foods have been found depending on nitrosation of soils and other various environmental factors. Therefore data on nitrate contents of foods reported in other countries can not be adapted to Korean foods. Also data on nitrate levels of Korean foods available were reported 10 years ago, which would be assumed to differ from those of foods currently consuming by Koreans. The present study was attempted to determine nitrate contEnts of common foods. Based on National Nutrition Survey Report 143 food items out of 14 food groups were selected for this study Nitrate levels of common foods used in the study were from N.D (not detected) to 6733.33 mg/kg foods. Mean nitrate levels of food groups 27.2 mg/kg of cereal and grain products, 78.1 mg/kg in potatoes and potato products, 8.3 mg/kg in legumes and their products N.D of seeds and nuts, 1012.1 mg/kg of vegetables and their products,76.3 mg/kg fungi and mushrooms 42.2 mg/kg fruits,34.5 mg/kg of meat, poultry and their products,0 mg/kg in eggs, 23.9 mg/kg in fish, shellfishes and their products,23.0 mg/kg in seaweeds, 7.7 mg/kg milk and dairy products, 26.3 mg/kg in seasonings, 68.0 mg/kg in others.