• Preventive Nutrition and Food Science
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• 제3권4호
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• pp.351-355
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• 1998

The purpose of this study was to investigate the effect of protein and dietary fiber levels on the activities of ehanol metabilizing enzymes of the brain in acute and chronic ethanol-treated rats. Male Sprague-Dwley rats were fed on diets containing two levels of protein(7%, 20%)) with two levels of fiber(5%, 105) for 5 weeks. Rats were orally administered 40% (v/v) ethanol(5g/body weight) 90 min before decapitation in the acute ethanol-treated groups and 25% (v/v) ethanol (5g/kg body weight) once a day for 5 weeks in the chronic ethnol-treated groups. Cytosilic alcohol dehydrogenase (ADH) activities were higher than those of mitochondrial ADH. The ADH activities were increased by 20% protein and %% fiber levels in the diet in two fractions , but were decreased by chronic ethanol treatment. Mitochondrial aldehyde dehydrogenase (ALDH) activities did not change by ethanol treatment but were increased by the 20% protein level. However, cytosilic ALDH activities were decreased by chronic ethanol treatment at the 5% fiber level and did not change with protein levels. Both ALDH activities were higher in the 10% fiber groups than the 5% fiber groups. Cytochrome P-450 contents were significantly increased in the chronic ethanol-treated groups but xanthine oxidase (XO) activities did not change. P-450 contents and XO activities were significantly decreased in both the low protein and fiber groups.

• 한국식생활문화학회지
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• 제31권6호
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• pp.661-674
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• 2016

We analyzed information provided by diet-related programs of comprehensive programming channels and the relationship between composition of professional panelists and quality of provided information. We selected 82 items among eight programs by MBN, JTBC, and TV chosun. All 82 items provided information about food & nutrition and health & disease, but only 32 items (39.0%) and 35 items (42.7%) provided information on food culture and food safety, respectively. Among the food ingredients, phytochemicals (81.7%) were the most frequently mentioned, and the contents of functional ingredients occupied a large part. The inappropriate information on programs were broadcast on an average of 1.2 episodes per program, and the most pointed out item was information that could confuse viewers with drugs (29.3%). Among the professional panelists, medical doctors (38.9%) and Oriental medicine doctors (16.6%) had the highest number of appearances, and professors of food & nutrition constituted only 7.1%. However, the increase in the number of appearances of professors showed a positive effect on the quality of program information. Contents focused on balanced nutrient intake and dietary culture of Korea should be increased rather than focusing on the function of each nutrient in comprehensive programming channels.

• Journal of Nutrition and Health
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• 제17권2호
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• pp.101-107
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• 1984

Effects of protein-sources on Kimchi fermentation and on the stability of ascorbic acid were investigated at $7{\pm}1^{\circ}C.$ Kimchi samples with various protein sources showed the higher pH and total acidity through the fermentation period than kimchi without the proteins. The results revealed that the proteins have acted as good buffer and lactobacilli-growth enhancer in the fermentation, and the milk proteins showed the most significant effect among the samples. The lactobacilli were at the highest growth at 15th day in all the samples. The amounts and changes in ascorbic acid content during the fermentation did not differ significantly between the control and protein added samples. The fresh, unfermented kimchi contained 14.5-15.7mg of ascorbic acid per 100g of sample and decreased continuously by the 12th day of fermentation. After then the vitamin increased in all the samples and then again decreased slowly after 18th day. The contents of ascorbic acid at the end of the 3 weeks-fermentation(16.3-17.3mg/100g) were still higher than the contents of fresh, unfermented kimchi.

• Preventive Nutrition and Food Science
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• 제4권3호
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• pp.180-183
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• 1999

Seaweeds is a rich sources of dietary fibers exerting a number of physiological properties. However, the reported dietary fiber contents of seaweeds are not consistent and vary widely. Also. a limited number of studies on the biological effects of specific seaweeds have been reported. In this study, water-holding capacity, viscosity and antixidantive activity of major dietary seaweeds were measured to assess their physiological effects. Results showed that total dietary fiber contents ranged from 28 to 51% of dried weight, and large proportions of dietary fiber were insoluble fibers. Water-holding capacity was highest in sea mustard being 1310% , while laver, sea tangle, and green laver exhibited 943, 854 and 815%, respectively. The viscosity of seaweed samples was 20 to 40 cP in sea mustard and sea tangle, while laver and green laver possessed much lower values. All seaweed samples revealed a weak, albeit significant electron donating ability. Also, lipid peroxidation was reduced by 7 to 18%. However, there was no difference in antioxidative activity among seaweeds and sample concernations used. These results imply that most commonly used seaweeds possibly exert parts of their physiological effects through their water-holding, gel-forming , and/or antioxidative activities.

• Nutrition Research and Practice
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• 제6권6호
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• pp.481-490
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• 2012

Phytochemicals are reported to provide various biological functions leading to the promotion of health as well as the reduced risk of chronic diseases. Fat-soluble plant pigments, carotenoids, are extensively studied micronutrient phytochemicals for their potential health benefits. It is noteworthy that specific carotenoids may be responsible for different protective effects against certain diseases. In addition, each carotenoid can be obtained from different types of plant foods. Considering the fact that the phytochemical content in foods can vary according to, but not limited to, the varieties and culture conditions, it is important to establish a database of phytochemicals in locally produced plant foods. Currently, information on individual carotenoid content in plant foods commonly consumed in Korea is lacking. As the first step to support the production and consumption of sustainable local plant foods, carotenoids and total phenolic contents of plant foods commonly consumed in Korea are presented and their potential biological functions are discussed in this review.

• Nutrition Research and Practice
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• 제10권6호
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• pp.635-640
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• 2016

BACKGROUND/OBJECTIVES: This study was conducted to evaluate the feasibility of a sodium reduction program at local restaurants through nutrition education and examination of the health of restaurant owners and cooks.SUBJECTS/METHODS: The study was a single-arm pilot intervention using a pre-post design in one business district with densely populated restaurants in Seoul, South Korea. The intervention focused on improving nutrition behaviors and psychosocial factors through education, health examination, and counseling of restaurant personnel. Forty-eight restaurant owners and cooks completed the baseline survey and participated in the intervention. Forty participants completed the post-intervention survey. RESULTS: The overweight and obesity prevalences were 25.6% and 39.5%, respectively, and 74.4% of participants had elevated blood pressure. After health examination, counseling, and nutrition education, several nutrition behaviors related to sodium intake showed improvement. In addition, those who consumed less salt in their baseline diet (measured with urine dipsticks) were more likely to agree that providing healthy foods to their customers is necessary. This study demonstrated the potential to reduce the sodium contents of restaurant foods by improving restaurant owners' and cooks' psychological factors and their own health behaviors. CONCLUSIONS: This small pilot study demonstrated that working with restaurant owners and cooks to improve their own health and sodium intake may have an effect on participation in restaurant-based sodium reduction initiatives. Future intervention studies with a larger sample size and comparison group can focus on improving the health and perceptions of restaurant personnel in order to increase the feasibility and efficacy of restaurant-based sodium reduction programs and policies.

• 한국식품영양학회지
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• 제36권1호
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• pp.42-49
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• 2023

To enhance the efficacy of Abeliophyllum distichum leaves, extracts were prepared using different solvents for hydrolytic enzyme-treated Abeliophyllum distichum leaves. Physicochemical quality and antioxidant activity were measured. Soluble solids, reducing sugar, ascorbic acid, flavonoids, and polyphenols contents showed the lowest values in the control without enzyme treatment. However, they showed high contents in ethanol extract. In the case of enzyme treatment, their values were higher than those of the control. In particular, verbascoside content increased about 220 times more than that of the control group when treated with enzymes and extracted with 50% ethanol. pH was lowered upon enzymatic treatment. Regarding DPPH radical scavenging activity, for enzyme-free, 25% ethanol extract showed the highest activity among extracts with different solvents. For cellulase and pectinase-treated leaves, water extract showed the highest DPPH radical scavenging activity among extracts with different solvents. For leaves treated with enzyme combination, 50% ethanol extract showed the highest DPPH radical scavenging activity among extracts with different solvents. Regarding ABTS radical scavenging activity, it was generally higher in the 50% ethanol extract than in the water extract and 25% ethanol extract. In particular, verbascoside content was increased when the extract was prepared by co-treatment with enzymes and 50% ethanol.

• 한국식품영양학회지
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• 제30권1호
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• pp.175-180
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• 2017

To enhance the physiological activities and reduce the off-flavor of garlic in the Kimchi, we manufactured the Kimchi seasoning replaced with 25~75% black garlic instead of raw garlic and measured the contents of antioxidants and antioxidant activities. The polyphenol compound content was $270.91{\mu}g/mL$ in the control and $278.18{\sim}305.75{\mu}g/mL$ in the Kimchi seasoning with black garlic. The polyphenol compound content increased by increasing the amount of black garlic in the Kimchi seasoning. The polyphenol compound contents gradually decreased during storage period. The flavonoid compound content was 26.18 mg% in the control and 26.80~38.72 mg% in the Kimchi seasoning replaced with 25~75% black garlic. The flavonoid compound contents increased by increasing the amount of black garlic. The flavonoid contents were different from those of polyphenol compounds during storage periods. In the case of DPPH electron donating abilities, DPPH electron donating ability of the control was 84.82%, which showed a lower antioxidative activity than the Kimchi seasoning replaced with black garlic. The electron donating abilities of the Kimchi seasoning replaced with black garlic were increased as the amount of black garlic was increased. In the lipid peroxidation test, the control showed no lipid peroxidation during the storage period. The Kimchi seasoning replaced with black garlic also inhibited lipid peroxidation during storage as in the control. However, it showed lower activity than the control. Reducing power was higher in the Kimchi seasoning replaced with black garlic than in the control. The higher the ratio of black garlic, the higher the reducing power.

• Preventive Nutrition and Food Science
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• 제21권2호
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• pp.97-103
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• 2016

In our previous study, an early-maturing variety of rice (Oryza sativa L.), Jinbu can have feature with unique green color, various phytochemicals as well as nutritive components by the optimal early harvesting, called Green Rice$^{(R)}$ (GR). The aims of the present field experiments were to evaluate the changes in the weight of 1,000 kernels, yield, and contents of proximate and bioactive compounds in Chuchung, a mid-late maturing variety, during the pre-harvest maturation of rough rice and to research the appropriate harvest time and potent bioactivity of Chuchung GR. The weights of 1,000 kernels of Chuchung GR dramatically increased until 27 days after heading (DAH). The yields of Chuchung GR declined after 27 DAH and significantly declined to 0.0% after 45 DAH. The caloric value and total mineral contents were higher in the GR than in the full ripe stage, the brown rice (BR). In the GR, the contents of bioactive compounds, such as ${\gamma}$-aminobutyric acid, ${\gamma}$-oryzanol, and ${\alpha}$-tocopherol, were much higher (P<0.05) than those in the BR, specifically during 24~27 DAH. Therefore, bioactive Chuchung GR can be produced with a reasonable yield at 24~27 DAH and it could be useful for applications in various nutritive and functional food products.

• 한국수산과학회지
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• 제52권4호
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• pp.328-333
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• 2019

The proximate composition and mineral contents of 18 subtropical fish species caught off the coast of Jeju Island, Korea were determined. The mean moisture content was highest (78.0%) in the eight species of lean fish, lowest (72.6%) in the four species of medium-fat fish, and intermediate (75.4%) in the six species of low-fat fish. The lipid content was in the order of medium-fat fish > low-fat fish > lean fish. The protein content ranged from 17.7% to 18.9%. The mean macro-mineral contents in the 18 species were 290.2 mg/100 g edible portion K, 146.6 mg P, 113.5 mg Na, 67.2 mg Ca and 38.3 mg Mg. The mean value of micro-mineral contents were 2.1 mg Fe, 1.7 mg Cu and 1.5 mg Zn. These results suggest that subtropical fish from Jeju Island are good sources of protein, lipid and minerals.