• Asian-Australasian Journal of Animal Sciences
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• v.23 no.6
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• pp.825-832
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• 2010

The United Nations Convention on Biological Diversity defines biotechnology as "Any technological application that uses biological systems, dead organisms, or derivatives thereof, to make or modify products or processes for specific use" Biotechnology has made tremendous contributions to improve production efficiency of agriculture during the last century. This article reviews successful examples of application of bio-fermentation in improving swine nutrition efficiency mainly based on the authors'z own research experience. Production of feed grade supplemental amino acids by bio-fermentation allowed nutritionists to formulate accurate feed for optimal lean growth and reduced nitrogen excretion. Recent issues with high feed grain prices caused potential feed quality problems. Bio-fermentation allowed nutritionists to use exogenous supplemental enzymes such as phytase and NSPases in swine diets, thereby improving nutrient utilization and reducing nutrient excretion to the environment. Yeast metabolites are also produced by bio-fermentation and have been repeatedly shown to improve milk production of sows during early lactation even though actual mechanisms are still to be investigated. Bio-fermentation technology also allowed nutritionists to prepare vegetable protein sources with large protein molecules and anti-nutritional factors suitable for feeding newly weaned piglets, as selected microorganisms significantly reduce specific anti-nutritional factors and size of peptides. Preparations of vegetable protein sources suitable for newly weaned pigs will greatly contribute to swine nutrition by providing efficient alternatives to the use of animal protein sources that are often expensive and somewhat against societal preference. Considering the few examples listed above, biotechnology has closely influenced improvement of production efficiency in the swine industry. As we have limited resources to produce meat to satisfy ever-increasing global demands, extensive adaptation of biotechnology to enhance production efficiency should be continued. However, at the same time, wise and careful application of bio-technology should be considered to ensure production of safe food and to meet the expectations of our society.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.863-871
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• 2004

Analyses of residual pesticides in raw materials used for dietary supplements were performed using multi-ingredients simultaneous analysis method. Pesticides such as BHC, chlorpyrifos, and quintozene were detected in 12 domestic and 7 imported samples, suggesting need for monitoring pesticides in domestic and imported raw materials and establishing residual limit of each pesticide.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.95-106
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• 2002

Soybean is one of the most important sources of protein and oil in the world. Recently, emphasis has been laid on the chemical composition of soybean seeds for the processing soybean foods. Improvement of soybean components has been expected to improve food-processing quality for the processed soybean products such as soymilk and various edible ingredients as well as fur the traditional soyfoods. In Korea, soybean breeding research programmes have been focused on the quality of the products derived from soybean with yield stability, and some new modified soybean varieties haying good food-processing quality were developed recently. So the efforts of establishing standard and standardization of products in soybean are important. Three main categories should be considered in view of soybean seed quality; the marketing value such as grain size, shape, and appearance; the eating and processing value such as dehulled ratio, water absorption rate, and benny flavor; the nutritional value such as protein, lipid, and carbohydrate contents. And the new frontiers in research are looking at the functional nutrients in soybeans and how to improve them. In case marketing value, mainly the appearance is evaluated, therefore, each country has an application of standard related to quality. Each determination of standard class, heat-damaged kernels, splits, and soybeans of other colors is made on the basis of the grain when free from foreign materials. But processing value and nutritional value for standardization were not studied in detail till now. In addition, soybean has potential roles in the prevention and treatment of chronic diseases, most notably cancer, osteoporosis, and heart disease. The functional nutrients include a protease inhibitor, phytic acid, saponins, and isoflavones, etc.. It is believed that standardization of soybean quality should perform to overcome the difficulties, relatively high price of domestic soybean products has weakened the competitive power, in the market related to WTO. So, we should focus on further research into the evaluation and establishment of quality-standard in soybean.

• Journal of the Korean Society of Food Culture
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• v.30 no.4
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• pp.395-405
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• 2015

Insamsokmieum (人蔘粟米飮), which is a kind of water gruels made with millet, ginseng, glutinous rice, and some minor ingredients, was frequently used as a medicinal food for the royal family, and it appeared first at the 10th year of King Sukjong's reign. We investigated Insamsokmieum through a literature review and the "SeungjeongwonIlgi(承政院日記)" of King Sukjong (肅宗) from his 1st year (1674) to 46th year (1720). We analyzed the nutritional value and efficacy of Insamsokmieum. In Oriental medicine, Insamsokmieum is prescribed mainly to treat symptoms such as nausea, languidness, and exhaustion in King Sukjong and Queen Inhyun (仁顯王后). In nutritional terms, Insamsokmieum has higher nutrition density than that of rice porridges (白粥) and has relatively high vitamin and mineral contents. Some nutrients such as leucine and glutamic acid, which are contained in the millet, are also known to help alleviate these symptoms. Whereas there have been studies on the efficacy and types of diet during the Joseon Dynasty, studies regarding nutrition characteristics are lacking. This study will demonstrate the superiority of dietary treatments of the Joseon Dynasty and their potential for application to modern nutrition.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.355-366
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• 2018

The aim of this study is to investigate the awareness and satisfaction level of school meal services by elementary school students and their parents. Approximately 97.2% of student-subjects have agreed on the necessity of a free meal service for school lunch; 44.3% of student-subjects voiced the need to provide free meal services in order to eliminate discrimination of low-income students. Over one-third of student-subjects (36.7%) cited nutrition as the main benefit of providing a free meal service. The majority of parent-subjects (95.1%) have recognized the need for a free meal service in school; approximately 37.3% of parent-subjects responded to need the free meal service in order to eliminate the discrimination of impoverished students. Both student- and parent-subjects expressed a high level of satisfaction with the quality of ingredients and the type of soup/nutrition provided. Student-subjects insisted on better food hygiene and a new menu, but cited the noisy cafeteria as a problem associated with school meal services. In addition, approximately 56.5% of student-subjects responded to the need for nutritional education in school. Parent-subjects were primarily concerned with hygiene regarding the preparation of school meal services, noting the temperature of foods as the biggest problem in school meal services. The majority of parent-subjects (88.1%) responded to the need for the nutritional education in school. Results of this survey indicate that school meal services can be improved by increasing menu options and increasing food hygiene.

• Korean Journal of Community Nutrition
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• v.21 no.5
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• pp.426-439
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• 2016

Objectives: This study was performed to measure the food allergy (FA) awareness and management by the parents of preschool children. Methods: A questionnaire survey was conducted with the parents of preschool children. The questionnaire was designed to identify the prevalence of food allergies, requirements of food allergy support and differences in food management according to the presence or absence allergic diseases, using a modified International Study of Asthma and Allergies in Childhood (ISAAC) questionnaire. After excluding incomplete responses, the data of 158 parents of preschool children (90.3%) was used for statistical analysis. Results: The rate of the preschool children who had experienced food allergy (FA, ever) was 38.6% while diagnosed for food allergy by doctor (Diagnosis of FA, ever) was 17.7%. Forty nine preschool children (80.3%) had food restriction, and twenty three of them (37.7%) had self-restriction without diagnosis. The consumption frequencies of allergenic foods in FA group, such as ramyeon, noodles, bread, eggs, yogurt and ice cream were significantly (p<0.001) lower than those of the other two groups. The major allergenic foods were eggs, milk, wheat and processed foods in FA group. The overall food allergy-related knowledge level of parents was insufficient. Only 26 parents (16.5%) had received training about food allergies. All parents wanted to receive food allergy-related supports. In addition, most of parents wanted information on substitute menu for children with food allergy. Conclusions: This study identified a lack of food allergy training for the parents of preschool children and the necessity for food allergy education. Food allergy-related supports, such as menus without allergenic ingredients, guidelines for managing food allergy & anaphylaxis emergency care plan etc, should be provided to the parents in order to avoid events related to food allergies.

• Journal of Dairy Science and Biotechnology
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• v.34 no.3
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• pp.145-155
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• 2016

Cow's milk and dairy products are elements of the human diet that could play an important role in improving human health. The macronutrients and micronutrients found in milk could supply the nutrients required to maintain human health. Among them, milk-derived bioactive peptides have been identified as potential ingredients found in health promoting functional foods. These bioactive peptides target diet-related chronic diseases, particularly non-communicable ones such as cardiovascular disease, diabetes and obesity. Additionally probiotics such as lactic acid bacteria (LAB) are can be considered live microorganisms that confer health benefits for the host-, when administered in adequate amounts. Further, the calcium, vitamin D, and protein content of milk and dairy products could play a role in proving bone health. The effect of milk and calcium on bone mineral density could prevent against fracture, osteoporosis and rickets. Furthermore, milk and dairy products also contain which factors that, which protect against dental caries (anti-cariogenic properties). This paper reviews the various nutritional functions of milk and dairy products in improving human health.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1080-1086
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• 2017

The quality and the nutritional ingredients and the functional activation of Nypa fruticans flower stalk was evaluated in this research. It consisted of 7.5% of water, 13.56% of crude protein, 0.84% of crude fat, 9.25% of crude ash, and 68.85% of carbohydrate. 12 kinds of minerals were identified, where the top 3 of them being K, Cl, and Na in order. There were a total of 15 types of amino acid analyzed, with the main amino acids of arginine 30.25%, aspartic acid 26.90%, and glutamic acid 17.12%. Total polyphenol content was 20,190.73 mg/100 g, and the total flavonoid content was 71.73 mg/100 g. The $IC_{50}$ for DPPH radical scavenging ability was $0.017{\pm}0.00mg/mL$ for Nypa fruticans Wurmb flower stalk, $0.672{\pm}0.01mg/mL$ for blueberry, and $1.282{\pm}0.03mg/mL$ for ginseng. The $IC_{50}$ for ABTS radical scavenging ability was $0.070{\pm}0.00mg/mL$ for Nypa fruticans Wurmb flower stalk, $2.918{\pm}0.13mg/mL$ for blueberry, and $4.131{\pm}0.24mg/mL$ for ginseng. For this reason, it is considered that containing plenty of polyphenol and antioxidant, Nypa fruticans Wurmb is related to antiinflammation. This research will contribute to production of functional foods and high value materials using Nypa fruticans Wurmb.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.741-748
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• 2018

This study was conducted to evaluate the nutritional value of total mixed rations (TMR) containing rice grain in an in vitro rumen fermentation system. Three types of grains (corn, wheat, and rice), timothy, and soybean meal (SBM) were used to prepare the experimental TMR: Corn TMR, Wheat TMR, and Rice TMR. The rumen fermentation characteristics of all the experimental TMRs were evaluated by an in vitro anaerobic system using rumen fluid for 24 and 48 h. The digestibility of the nutrients (dry matter [DM], crude protein [CP], and neutral detergent fiber [NDF]), pH, ammonia ($NH_3-N$), and volatile fatty acids (VFA) were determined. Rice TMR showed a higher DM digestibility than that of the Corn TMR at 48 h (p < 0.05). In all treatments, the CP digestibility was more than 80% at 48 h, but no significant differences were observed among the treatments. The NDF digestibility tended to be the lowest in the Wheat TMR (p = 0.06), and the pH tended to be the lowest in the Rice TMR (p = 0.09) among the treatments for the 48 h incubation. The Wheat TMR had the highest $NH_3-N$ concentration among the treatments (p < 0.01). Rice TMR had a lowest total VFA concentration among the treatments (p = 0.05) at 24 h, but no significant differences were observed at 48 h. Based on this in vitro result, it was considered that a rice grain has the potential to replace conventional grain ingredients when the TMR was formulated.

• The Korean Journal of Food And Nutrition
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• v.36 no.3
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• pp.185-192
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• 2023

This study analyzed the chemical characteristics and physiological activity of five kinds of fresh vegetables produced in trees in early spring and tried to use them as basic data for wild vegetable producers and processed food manufacturers using wild vegetables. The crude protein, minerals, ascorbic acid, folate, total phenol, total flavonoid, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and ACE (angiotensin converting enzyme) inhibitory activity were determined. Five spring wild vegetables contain high protein and phosphorus, indicating that they are useful food ingredients as sources of protein and phosphorus. Vitamin C content was high in R. venicifera and C. sinensis shoots, and in particular, R. venicifera and A. cortex shoots have high folic acid (folate) contents of 1,903.91 ug% and 1,525.35 ug%, respectively, which is considered a good food for folic acid intake in spring. The total phenol content was between 0.52% and 1.27%, and it was the highest in C. sinensis of 1.27%, followed by the order of R. venicifera, A.cortex, K.pictus, and A. elata, which tended to be consistent with the total flavonoid content. As for DPPH radical scavenging ability, C. sinensis (55.93%) showed the highest activity, and ACE inhibitory activity showed the highest activity in A. cortex (88.04%).