• Journal of Plant Biotechnology
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• v.41 no.1
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• pp.10-18
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• 2014

Seed oils (triacylglycerols) of plants are used as a source of essential fatty acids and nutrition for human. In addition, triacylglycerols have been used as industrial raw materials and biofuels. Triacylglycerols are mainly accumulated in seeds by complicated biochemical pathways. Fatty acids are synthesized in the plastids and transported into the endoplasmic reticulum for synthesizing triacylglycerols. It is known for a long time that biosynthesis of triacylglycerols is performed by a de novo synthesis, the Kennedy pathway. However recent studies have revealed that phosphatidylcholine, a major component of cell membrane, plays a central role for triacylglycerols biosynthesis. Phosphatidylcholine is a key regulator determining the relative proportions of unsaturated fatty acids in seeds. It may be a major carrier for the fluxes of fatty acids from the plastid to the endoplasmic reticulum. This finding further suggests that studies of the functions of enzymes involved in the fluxes of fatty acids from phosphatidylcholine to triacylglycerols elucidate the specialized subdomains in the endoplasmic reticulum for triacylglycerols biosynthesis.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.507-514
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• 2010

This study was performed to reduce unpleasant taste and flavor of $Gastrodia$ $elata$ Blume as well as to improve utilization as functional food materials using fermentation. The component, antioxidant activity, and taste test were compared between fresh and fermented $Gastrodia$ $elata$ Blume powder (FGP). FGP contained higher level of total fat, protein, mineral, and fiber than raw material. The pH of FGP was higher compared to raw $Gastrodia$ $elata$ Blume powder (RGP), and antioxidant activity was as high as vitamin C regardless material status (raw vs. fermented). This result indicated that its activity was not decreased by fermentation. Dispersiveness and solubility of $Gastrodia$ $elata$ Blume powder was the best in 60-70 mesh. For sensory evaluation, FGP or RGP was mixed with either orange juice or yoghurt. The results showed that overall preference, taste, flavor, texture, and color were better in fermented $Gastrodia$ $elata$ Blume drinks than in raw ones. It is plausible that unpleasant taste and flavor of $Gastrodia$ $elata$ Blume was declined by fermentation. Thus, fermentation can be easily applied to eliminate unpleasant smell in $Gastrodia$ $elata$ Blume, and FGP can be mixed with other beverages to produce healthy food and drinks.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.160-165
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• 2008

This study was conducted to analyze sensory profiles of commercial sojues using a standardized sensory evaluation procedure, and to investigate the effects of sensory characteristics and brands on consumer liking for soju. Descriptive analysis and consumer taste testing were conducted for seven commercial sojues. For the descriptive analysis, eight panelists generated and evaluated 12 flavor and one pain-sensation attributes for the soju, and there were significant differences among the soju samples for all the 13 sensory attributes. For the descriptive data, principal component analysis was performed to summarize the sensory characteristics of the sojues. For the consumer testing, 224 soju drinkers (20-29 year-olds) were recruited and randomly divided into two groups; a blind group and a group with the knowledge of brand. While the hedonic ratings obtained from the blind group didn't indicate significant differences among the sojues, the ratings obtained from the brand-informed group showed significant differences. Finally, the individual preferences of the 112 consumers in each group were investigated by preference mapping techniques.

• Food Science and Preservation
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• v.19 no.6
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• pp.866-872
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• 2012

This study was conducted to investigate the changes in physicochemical properties of Spergularia marina Griseb by blanching. The proximate composition, free sugar, free amiao acid, organic acid, vitamin and mineral composition of raw and blanching Spergularia marina Griseb were compared. After blanching treatment, the moisture and carbohydrate contents of Spergularia marina Griseb increased, but the crude protein, crude fat and crude ash contents decreased. Total free sugar content decreased by 62.50% compared with raw Spergularia marina Griseb after blanching, and the reduction of galactose was the largest in free sugars. The raw and blanched Spergularia marina Griseb contained all the essential amino acids, except tryptophan. The total amino acid and essential amino acid contents were reduced by blanching, but the essential amino acid ratios of the raw and blanched Spergularia marina Griseb were similar. The amounts of all the detected organic acids were reduced by blanching, except acetic acid. Spergularia marina Griseb was found to contain high levels of vitamin C, vitamin E, and minerals, but these were reduced by blanching. These results showed that most of the nutrients contained by Spergularia marina Griseb are decrease by blanching. Therefore, the blanching conditions that can reduce nutrient loss of Spergularia marina Griseb must be established.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.1
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• pp.1-12
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• 2019

We investigated the nutritional components of the major commercial frozen seafood products (MCFSP) [sliced frozen-skipjack tuna (ST), -bigeye tuna (BET), -bluefin tuna (BFT), -yellowfin tuna (YT), fish steaks (FST), fish pancakes (FP), fish cutlets (FC), seafood cake balls (SCB), fried shrimp (FS), shrimp patties (SP), shrimp cutlets (SC)] in Korea. All species of sliced frozen tuna and FST were classified as low-calorie foods; the other frozen seafood products were classified as medium-calorie foods. The MCFSP were significant sources of nutritional and functional minerals: the SCB and SC provided calcium; the FST, FC, and SCB provided phosphorus; the BET, YT, and FST provided potassium; the FST, FC, and BFT provided magnesium; the FST, FP and SC provided iron; the SCB, FS, SP, and SC provided zinc; the YT and SCB provided copper; and the FC provided manganese. The total amino acid contents of the MCFSP were in the range of 6.85-26.34 g/100 g. Glutamic acid was the major amino acid in the SCB, FS, SP, and SC. Fatty acid contents were in the range of 386-2,925 mg/100 g; the major fatty acids in the ST, BFT and YT were 16:0, 18:1n-9, 22:6n-3. The MCFSP were not a significant source of vitamin A or riboflavin.

• Therapeutic Science for Rehabilitation
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• v.11 no.3
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• pp.65-80
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• 2022

Objective : This study examined the psychometric properties of the 12-item Coping Orientation to Problems Experienced Scale (COPE) using Rasch analysis. COPE is one of the instruments used to measure stress-coping skills. Methods : The study participants were 480 community-dwelling older adults. We tested the instrument's unidimensionality assumption using principal component analysis (PCA). Item fit was examined using infit-and-outfit mean-square (MnSq) and standardized fit statistics (ZSTD). The precision and item difficulty hierarchies of the instrument were examined. The item-difficulty hierarchy was investigated to identify the easy and difficult items. We tested differential item functioning (DIF) for sex and age groups. Results : PCA revealed that the instrument met the unidimensionality assumption (eigenvalue = 1.78). Among the 12 items, item 2 was removed because of misfit (Infit MnSq = 1.33, Infit ZSTD = 5.05, Outfit MnSq = 1.56, Outfit ZSTD = 7.15). The remaining 11 items demonstrated a conceptual item-difficulty hierarchy. The person strata value was 3.10, which is equivalent to a reliability index value of 0.81. There was no DIF for the sex and age groups (DIF contrast <0.27). Conclusion : The findings indicated that the revised COPE-11 has adequate item-level psychometric properties and can accurately measure stress coping skills.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.921-926
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• 2022

Sugar solutions (5%, 10%, 15% and 20%) were tested by seven sensors of Astree E-Tongue for selecting a sensor for sweetness. NMS sensor was chosen as a sensor for sweetness among two sensors (PKS and NMS sensors selected in first stage) by considering precision, linearity and accuracy. Sugar, fructose, glucose and xylitol (5%, 10% and 15%) were tested by E-tongue. The principal component analysis (PCA) result by E-Tongue with seven sensors at 5% concentration level of four sweetners was not satisfactory (Discrimination index was -0.1). On the other hand, the relative NMS sensor response values were derived as 1.08 (fructose), 0.99 (glucose) and 1.00 (xylitol) comparing to sugar. Only the E-Tongue relative glucose response 0.99 was different from 0.5~0.75 of the relative sweetness range reported as the human sensory test results. Considering the excellent precision (%RSD, 1.53~3.64%) of E-Tongue using NMS single sensor for three types of sweeteners compared to sugar in the concentration range of 5% to 15%, replacing sensory test of sweetened beverages by E-Tongue might be possible for new product development and quality control.

• Journal of dental hygiene science
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• v.15 no.4
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• pp.445-456
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• 2015

The aim of this study was to identify an effective control method of metabolic syndrome (MS) and oral diseases by investigating relationship between of MS and periodontal disease, tooth loss of the adult men and woman. We analyzed and concluded as follows, using a nationwide representative sample, in 8,225 middle senior citizens based on raw data of the 5th National Nutrition Survey in 2010, 2012. The data were analyzed by descriptive statistics, chi-squared test, and logistic regression using SAS ver. 9.2 program. The results are as follows, for correlation of metabolic component to periodontal disease, it was found that in men, the periodontal disease odds ratio of the group with abnormal fasting blood glucose increased 1.27 fold (95% confidence interval [CI], 1.04~1.54), and in woman, the odds ratios of the group with abnormal high density lipoprotein cholesterol increased 1.45 fold (95% CI, 1.22~1.72) and the odds ratio of the group with abnormal obesity increased 1.44 fold (95% CI, 1.17~1.77). For correlation of MS to periodontal disease, it was found that the odds ratio of periodontal disease in the woman at-risk group increased 1.55 fold (95% CI, 1.19~2.01) and that of the group with MS increased 2.25 fold (95% CI, 1.68~3.02). For correlation of woman's metabolic component to missing teeth, it was found that the odds ratio of group with abnormal blood pressure increased 1.41 fold (95% CI, 1.10~1.82). For correlation of woman's MS to missing teeth, it was found that the odds ratio of missing teeth in the group with MS increased 1.48 fold (95% CI, 1.07~2.04). It is considered that a public health project comprising preventive and systematic disease management is necessary for controlling MS and oral disease. The findings of the study are expected to lay the foundation for the development of oral health promotion programs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1165-1171
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• 2015

In this study, we examined the effects of cultivation adaptability and product quality of aronia (fruit of Aronia melanocarpa) cultivated in various domestic regions. Extracts of aronia cultivated in various domestic regions and Poland were measured for their total sugar contents, acidities, total polyphenol contents, anthocyanin contents, and antioxidant activities using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Our results showed that aronia extracts from the two countries had similar sugar contents, acidities, and anthocyanin contents. Anthocyanin is an important functional component of Aronia melanocarpa. Extracts of aronia from the two countries contained cyanidin-3-galactoside (65.5~69.1%) as the major anthocyanin compound. Aronia cultivated in C region showed higher polyphenol content (121.5%) than Poland aronia and we measured of antioxidant activities by DPPH ($IC_{50}$) and FRAP assay. Aronia cultivated in C region showed the highest antioxidant activity and polyphenol contents. Cultivation conditions of C region had sufficient sunshine and soil with pH of 6.5. From the above results, Korean aronia had similar activities with Poland aronia, which suggests that it can be a new potential development source and high technological foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.814-818
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• 2002

The effects of dichloromethane (CH$_2$C1$_2$), ethylacetate (EtOAc) or water ($H_2O$) fraction of Korean cabbage kimhi on accumulation of lipids in the heart, kidney and lung of rabbit fed 1% cholesterol diet for 16 weeks were studied. The amount of kimhi fraction added to the 100 g of diet was 8.3 mg of CHaC12.5.6 W of EtOAc, and 221.9 mg of $H_2O$, which are equivalent to 5% of freeze-dried kimhi added to the diet. Each group had 6 rabbits and rabbit was housed individually. Cholesterol and triglyceride concentrations of three organs were noticeably decreased due to these solvent fractions of kimhi but for phospholipid and total lipids, only CH$_2$C1$_2$ fraction group showed decreasing effects. In the heart, compared to the control, cholesterol concentrations for CE$_2$C1$_2$, EtOAc, and H2O fraction group were decreased by 42 (P<0.05),21 (P<0.05), and 8%, respectively, and triglyceride for these groups were decreased by 29 (p<0.05),4, and 11%, respectively. In kidney, cholesterol concentration for CH$_2$C1$_2$, EtOAc, and H2O fraction group were decreased by 23, 12, and 11%, respectively (p<0.05) and triglyceride concentration for CH$_2$Cl$_2$ and H2O fraction groups were significantly decreased by 51 and 21%, respectively (p<0.05). In lung, cholesterol concentrations for CItCIB, EtOAc, and H2O fraction groups were decreased by 37,20, and 22%, respectively (p<0.05) and triglyceride concentration of these groups were significantly decreased by 39, 28, and 28%, respectively (p<0.05). And phospholipid and total lipid of CH$_2$CI$_2$ fraction group were significantly decreased by 33 and 34% respectively (p<0.05). Among three organs the cholesterol content of lung was the highest followed kidney and heart. For triglyceride, heart, kidney and lung is in the order of showing the highest concentration. The phospholipid concentration was not significantly different among three organs. According to these results, we may conclude that CH$_2$C1$_2$, fraction of kimhi might have the most active component, which decreases cholesterol, triglyceride, phospholipid and total lipids concentrations in heart, kidney, and lung of rabbit fed high cholesterol diet.