• 한국약용작물학회지
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• 제15권3호
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• pp.162-169
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• 2007

여러 가지 추출조건을 통해 얻은 오미자 추출물과 전통발효공정을 통해 얻은 오미자 발효액의 면역증진 활성을 비교하였다. 오미자 발효액이 B cell과 T cell에서 시료를 첨가하지 않은 대조군과 비교하여 각각 30%와 22%이상의 수치를 나타내며 가장 좋은 활성을 나타내었다. B, T cell의 cytokine 분비량 측정을 통한 실험에서도 오미자의 전통발효액이 생육증진과 유의적으로 가장 많은 분비량을 나타내었다. 대식세포를 이용한 NO$^-$ 생성능 측정에서 오미자 발효액 및 추출물의 활성이 LPS와 비교해 비슷하거나 높은 것을 확인하였다. 또한 시료를 LPS와 같이 첨가하였을 때 시료만을 첨가했을 때보다 높은 활성을 나타내어 농도에 따른 유의적 활성 증가가 이루어질 것으로 사료된다. NK cell의 활성측정에서 모든 시료 조건에서 6일 동안 생육이 증가하였으며 오미자 발효액을 첨가한 것이 아무것도 첨가하지 않은 대조군과 비교하여 약 1.4배의 생육도 증진을 나타내어 1.2배의 생육도 증진을 보인 100$^{\circ}$C에서 초음파를 병행한 물 추출물보다 높은 활성을 나타내었다. HPLC를 이용한 추출물들의 성분 분석에서 전통발효 공정을 통해 추출공정에서 확인할 수 없었던 특정 성분의 생성 및 기존 성분의 용출 증진이 이루어지는 것을 확인하였고, 이에 따라 면역활성의 증진이 이루어지는 것으로 추정할 수 있었다. 이상의 결과에서 오미자는 면역활성을 가지는 성분을 함유하고 있으며 전통발효 공정을 통해 생성되는 대사산물이 면역실험에서 유효활성 증진을 나타내는 것을 확인하였다. 이는 전통발효 공정을 통해 생성된 성분의 활성으로 세포독성이 감소하고 세포활성이 증가하기 때문인 것으로 생각된다. 이상의결과는 기존에 면역활성 증진 효과를 나타내는 초음파병행 공정 보다 높은 증진 효과로 전통발효 공정 및 활성성분에 대한 다각적인 연구가 필요할 것으로 사료된다.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2002년도 창립 10주년 기념 국제학술심포지움
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• pp.109-119
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• 2002

Rice production in Korea began to rise significantly after 1970. Rice is the dominant food in Korea and most of the rice production (about 95%) is consumed as cooked rice. it provides over 4,000Kj of energy per capita per day. Apparent rice availability in 2000, 93.6Kg of milled rice per person annually. The non-allergenic character of rice offers a sound basis for development of products for markets for all age groups. Whole grains are washed rice, coated rice, enriched rice in Korea. Utilization of rice as food can be categorized three categories in Korea; direct food use, processed foods, and brewing. Rice for direct consumption include regular whole grain, precooked rice, brown rice and specialty products such as aseptic cooked rice, retort cooked rice and rice burger. Rice used for processed foods includes that for cereal, soup, baby food, snack, cake, noodle, brown rice tea, and minor unclassified uses. Rice use for brewing is for the production of fermented rice wine. The use of rice for direct food is by for the greatest of the three uses. Although direct food accounts for the largest domestic consumption, a significant quantity of rice is used in processed products. The use of rice by-products as human food should not be over looked. Utilization of by products(rice germ, rice bran) requires a specialized technology. Typical type of rice is black rice. When cooked, black rice gives a black color to cooked rice. Glutinous rice performs specific functions in several commercial products such as dessert, gravis, cake and snack. Rice starch production is quite limited because of the high cost of making of starch. Rice processed products in Korea are occupied small parts of total rice production compared to Japan. Rice cake (Garadog) is the principal from of rice product consumed in Korea. Rice cake and snack is usually prepared from non-glutinous milled by washing, grinding, steaming, cooling and packaging. Rice cake will be continued to be a major rice product in Korea. Rice products represent a means to study variety differences in rice grain quality, since the processing magnifies differences not normally detected from more boiling. Recently, rice processing companies in Korea are about 400 ones which uses rice about 160,000tons. New rice processed products and modified traditional products must be developed and diversified with high quality and processing properties of rice processed products are improved.

• 한국응용과학기술학회지
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• 제34권4호
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• pp.915-923
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• 2017

홍삼 제조 부산물인 홍삼박은 항산화 등 생리활성을 보여 줌에 따라 건강기능식품 소재로의 가능성이 높아가고 잇다. 본 연구에서는 홍삼박으로 부터 조산성다당체 추출 하고 다당체중에서 항산화능을 보여주는 산성다당체를 분리 및 정제를 하였다. 계속해서 FT-IR 및 NMR을 이용하여 분자구조적 특성을 분석하였다. 산성다당체의 추출은 10%(w/v) 홍삼박 용액을 원심분리기를 이용하여 불순물을 제거하고 ethanol, methanol, propanol, acetone 및 butanol을 이용하여 최적 용매를 선정하였고, 선정된 용매 ethanol을 이용하여 홍삼박 농도별 추출을 수행하였다. 산성다당체 추출 수율(11.95%) 및 양(11.8 mg/mL) 을 비교한 결과 홍삼박 용액 농도, 10%(w/v)를 최적 농도로 선정을 하였다. 이온교한수지를 이용하여 추출된 조산성다당체로부터 가장 높은 항산화 특성을 보여주는 산성다당체는 증류수로 용출된 다당체이다. 계속해서 구조분석 결과 C-O, C-O-O-, 및 C-H 결합들과 anomeric C-6의 피크가 나타났고 C-1과 C-6의 피크들이 동일한 강도를 나타내는 것으로 보아 ($1{\rightarrow}6$) glycosidic 결합이 존재함을 보여주어 전형적인 산성다당체의 특성 보여주었다.

• 농촌지도와개발
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• 제16권2호
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• pp.363-384
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• 2009

This study aimed at finding directions for Korean agriculture to establish a new paradigm of sustainable development. Various problematic issues and concerns in the environment necessitate the transformation of Korea's development paradigm from unconditional growth to "Green Growth" through new policies on green value and review of various advanced researches. In this research, the environment-friendly agriculture's problems, particularly in agribusiness were analyzed. Drawing from Michael Porter's Value Chain Analysis, this research developed a value chain model in agriculture that reflects the environment and the present situations. Future directions in the agriculture sector were also discussed. Korea realized food self-sufficiency through the green revolution in the early 1970s. However, a lot of problems have also occurred, including ground and water pollution and the destruction of ecosystems as a result of the overuse of pesticides and chemical fertilizers. In the late 1970s, the growing interest on environment-friendly agriculture led to the introduction of sustainable methods and techniques. Unfortunately however, these were not innovative enough to foster environment-friendly agriculture. Thereafter, the consumers' distrust on agricultural products has worsened and concerns about health have increased. In view of this, the Ministry of Food, Agriculture, Forestry and Fisheries introduced in December 1993 a system of Quality-Certified Products for organic and pesticide-free agri-foods. Although a fundamental step toward the sustainability of the global environment, this system was not enough to promote environment-friendly agriculture. In 2008, Korea's vision is for "Low Carbon Green Growth" to move forward while also coping with climate change. But primary sectors in a typical value chain do not consider the green value of their operations nor look at production from an environmental perspective. In order to attain sustainable development, there is a need to use less resources and energy than what is presently used in Korean agricultural and value production. The typical value chain should be transformed into a "closed-loop" such that the beginning and the end of the chain are linked together. Such structure allows the flow of materials, products and even wastes among participants in the chain in a sustained cycle. This may result in a zero-waste sustainable production without destroying the ecosystem.

• Nutritional Sciences
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• 제5권1호
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• pp.34-39
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• 2002

The objective of tole study was to compare nutritional knowledge, attitudes and food practices of competitive athletes, recreational athletes and non-participants. All students enrolled at the University of Nebraska in an Introductory Nutrition course in which sports nutrition was stressed, were asked to participate in the study. The course was typical of many introductory nutrition courses ; about two thirds of the students were from the Department of Health, Physical Education and Recreation, and most of the students were encouraged to take this course by their advisers. The students were divided into three groups : 20 competitive athletes (mostly runners, swimmers, basketball players and football players for the University), 14 recreational athletes (who were involved in a planned exercise program at least 2 hours per week), and 19 non-participants. At the beginning of the semester, students completed a food frequency questionnaire, and a 24-hour food record based on the Food Guide Pyramid. A nutrition knowledge and attitude questionnaire was formulated specifically for this study, covering normal nutrition and sports nutrition. The results showed that consumption of foods from all Food Guide Pyramid food groups except the fats/oils/sweets group was not significantly different among the three student groups. Regarding the fats/oils/sweets group, competitive athletes consumed significantly more numbers of servings than recreational athletes, while the recreational athletes consumed significantly more than non-participants (p<0.01). The total mean scores from the nutrition attitude and knowledge questionnaire were not significantly different among the three student groups. However, combined athletes (competitive athletes and recreational athletes) obtained significantly higher scores on some of the nutrition attitude questions (p<0.05). The results of the study indicate that athletes, significantly lower scores on some of the nutrition knowledge questions (p<0.05). The results of the study indicate that athletes, whether competitive or some of the nutrition knowledge questions (p<0.05). The results of the study indicate that athletes, whether competitive or recreational, had a very positive attitude regarding the effects of nutrition on their sports performance and health: however, these athletes did not appear to apply scientific principles of sports nutrition to their diet. In conclusion, advising athletes to simply increase or decrease their intakes of certain foods is too simplistic an approach for maintenance of good health and for better sporting performance. Athletes and non-athletes need continuous nutrition education to help with improving their competitive edge and food choices.

• Journal of Nutrition and Health
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• 제17권4호
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• pp.262-272
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• 1984

A study on the balance of essential amino acids in Korean diet and further investigation on quality of protein through optimum combination of foods using the least square method based on FAO/WHO (1973) provisional score patterns were carried out The results of the optimum gross combination are summarized as follows: 1) The first limiting amino acids of the Korean diet was found to be methionine and cysteine based on both whole egg and FAO/WHO (1973) provisional score patterns. 2) Weight ratios between rice and beef, chicken, pork, rabbit meat are 7 : 3, 4 : 1, 4 : 1, and 3 : 1. The amino acid score and the least amino acid are 100(phe+tyr), 99(thr), 111(trp), and 109(leu) for each combination. This result indicates that pork and rabbit meat can be high quality protein sources for the rice eating people. 3) Weight ratios between rice and anchovy, saury, ark shell, pollack, cuttle fish, tuna and herring are 2 : 1, 5 : 1, 3 : 2, 3 : 1, 3 : 1, 4 : 1, and 3 : 1. 4) Weight ratios between potato and rice, wheat flour are 8 : 1 and 24 : 1. Lysine, the limiting amino acid of rice and wheat flour can be complemented by combining these with potato. 5) It is possible to apply this idea on typical Korean dishes. For example, in case of soybean-sprout rice the optimum combinations of rice : soybean-sprout : pork and rice : soybean-sprout : beef are 4 : 1 : 1 and 11 : 1 : 5. It is of utmost importance to pursue further more desirable combinations with more complex food items and transform the result obtained by the computer analysis into more practical terms for practical use.

• Journal of Nutrition and Health
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• 제35권10호
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• pp.1081-1088
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• 2002

Flavonoids are phytochemicals that occur ubiquitously in plant foods that have been reported to have potential roles in the prevention of cancer, inhibition of platelet aggregation or inflammation. However, there was no accurate data reported on the intake of middle-aged Korean population. The present study was designed to assess dietary intake of flavonoids (including isoflavones) of 304 adults (20-59 yr, male 115, famale 189) living in Daejeon area using semi-quantitative food frequency questionnaire. The questionnaire consisted of 50 food items, including vegetables, soy products, seaweeds, nuts and beans, fruits and beverages. Our self-administered questionnaire contained questions regarding subject's habitual diet and alcohol intake over the previous 3 months. Average daily intake of individual flavonols such as quercetin, kaempferol, myricetin, and flavones such as luteolin, apigenin was 15.7, 8.7, 0.21, 2.07, 0.03 mg/day, respectively. Daily intake of daidzein and genistein, which are the commonly found isoflavones in soy products, were 16.6 and 21.4 mg/day, respectively. Combined intake of flavonoids was 64.3 mg/day. No effect of smoking, drinking and exercise was observed on flavonoids consumption. Food items that has the highest daily intake of each compounds were; quercetin (onion, 9.49 mg/day), kaempferol (strawberry, 1.18 mg/day), myricetin (green tea, 0.81 mg/day), apigenin (lettuce, 0.03 mg/day), luteolin (onion, 0.05 mg/day), daidzein (soybean sprout, 5.99 mg/day), genistein (soybean sprout, 7.02 mg/day). These findings provide valuable information on understanding the dietary flavonoids intake from a typical Korean daily diet, which might help to identify the risks for developing various diseases.

• Journal of Nutrition and Health
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• 제12권3호
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• pp.41-46
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• 1979

Almost all Korean women in rural area breast feed their children for average 18 to 24 months. Since they breastfeed their children for long period the need for the lactating mot­hers to be nutritionally refurnished becomes evidently great. However the studies on the nutrient intake level of these mothers has been very scarce. We have studied the food and nutrient intake level of 93 lactating women randomly selected from rural areas of South Korea. Thirty one well trained and experienced surveyors conducted the dietary survey by the. combination method of precise weighing and interview for two 'consecutive days. Briefly stating the findings 1) The dietary pattern of the lactating women in rural Korea was not different from the ordinary Korean diet-i.e no conscientious effort to improve the quality of the diet was apparent. 2) Consequently over 90% of the total food intake was made up with the typical rice­kimchi diet. 3) The quantity of the total food intake was greater than the national average sufficient intake of calorie was observed. 4) No milk or the milk products were consumed by the lactating women in rural Korea. 5) Average intake of protein was 88 grams. Only 5% of these was provided by the animal foods. 6) Mean daily intakes of niacin, thiamin and ascorbic acid exceeded the recommended allowances. But vitamin A intake was 1171 IU-about 33% of the RDA-and the riboflavin intake was 0.92 mg. which is about 54% of the recommended level for the lactators. 7) Average calcium intake was 490 mg.-41% of the RDA. The iron intake was adequate.

• 대한지역사회영양학회지
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• 제15권6호
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• pp.760-775
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• 2010

This study was performed to investigate the validity of food photographs for estimating individuals' dietary intakes and compare it with other dietary assessment methods. Subjects were 7 professors, 2 researchers, 12 dietitian and 16 graduate students majoring in food and nutrition. Among the subjects, 20 subjects had research experiences in the dietary intake survey more than one year while 17 had not. Each subject estimated 50 food portions displayed in computer monitor by comparing with standard food photographs, which were weighed portions of 28 foods from typical Korean diet. No significant differences between the estimated value and the weighed value of 17 (34%) food portions were shown in research-experienced group and those of 14 (28%) food portions were shown in no-researchexperienced group. 24-hour recall was the most frequently-used method for dietary assessment followed by in the order of food frequency questionnaire, dietary record, diet history and weighing method. After estimating food portions by photographs, 30 subjects (81%) were willing to use the method for dietary assessment because of its convenience and easy communication between researcher and subject. This study suggests that digital photography method would be a useful and convenient new instrument for estimating individuals' dietary intake. However, it is necessary to create standard database for food portions and carry out systematic education for food estimation in order to apply this method in the fields.

• 한국식생활문화학회지
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• 제27권2호
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• pp.142-156
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• 2012

This study examined the food culture of Koreans aged over 80-years-old living in the areas of Goorye and Gokseong. The research method was based on examination of individual cases through in-depth interviews. The total number of survey subjects was 38; males constituted 34 percent of the subjects while females constituted 66 percent of the subjects. Average age of male subjects was 85.3 years while average age of females was 84.8 years. The results were summarized in the following properties of the typical and traditional Korean table, which was the most common food life's property in the longevity area of was centered around rice, watery soup, vegetables, and fish. The first, as the supply step's property of food ingredients, various spices and ingredients such as piperitum, tumeric, ginger, garlic, chili pepper, and salted fish were used. Senior persons also supplied fresh vegetables at the kitchen garden, and they led a nature-friendly food life. The second, as the production of food and cooking of food step's property, there were multigrain rice and fermented foods such as soybean paste, kimchi, red pepper paste, salted fish, vegetables picked in soy sauce, etc. The recipe was cookery intermediated with water, soup, steamed vegetables, seasonings, etc., and it was characterized by a deep and rich taste due to the various spices and rich ingredients. The third, as the consumption of food step's property, senior persons regularly ate a balanced diet three times a day. They also had active personal relationships with their neighbors by sharing food, which increased their sense of belonging and improved their life satisfaction.