• Journal of Life Science
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• v.19 no.2
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• pp.277-283
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• 2009

Biogenic amines are generally formed through the decarboxylation of specific free amino acids by exogenous decarboxylases released by microbial species associated with the fish products and fermented feeds. This study was conducted to investigate the properties of e tuna waste regarding the control of degradation of biogenic amines (histamine, tyramine, tryptamine, putrescine, and cadaverine) that might be related with the anti-nutritional factor of the tuna waste that is used for manufacturing domestic fish meal. The values of pH and the salt content were 6.51, 3.35% in tuna waste and 5.58 and 5.83% in tuna fish meal, respectively. The strains and dominant bacteria tested in the tuna waste sample were 9.20, 9.29, 5.67, 7.82 and 7.58 log CFU/g of total bacteria, aerobic plate count (APC), total coliform (TC), Lactobacillus spp. and Bacillus spp., respectively. The main histamine forming-bacteria (HFB) in tuna waste were detected by silica gel thin-layer chromatography (TLC) and 7 histamine-forming bacterial species were isolated among microbes grown in selective medium. The histamine concentration was determined by detection of fluorescence of ο-phthaldialdehyde (OPA) derivatives using HPLC and the date were used to reconfirm the identities of the amine-producing bacteria. The 15 histamine- forming bacteria strains grown in trypicase soy broth (TSB) supplemented with 1% L-histidine (TSBH) were identified as Lactococcus(L.) lactis subsp. lactis, Klebsiella pneummonlae, L. garvieae 36, Vibrio olivaceus, Hafnia alvei and L. garvieae which were main dominant amine - producing strains, and Morganella morganii identified by 16S ribosomal RNA (rRNA) sequencing with PCR amplification. A Phylogenetic tree generated from the 16S rRNA sequencing data showed different phyletic lines that could be readily classified as biogenic amine forming gram-positive and negative bacteria.

• Journal of The Korean Society of Grassland and Forage Science
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• v.30 no.2
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• pp.151-158
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• 2010

This study was conducted to evaluate the feed value and growth characteristics of Sasa quelpaertensis Nakai by horse grazing in the woodland of Jeju. Crude protein (CP), NDF, ADF and minerals contents at different growth stages of Sasa quelpaertensis were analyzed. The apparent digestibilities of DM, CP, NDF and ADF were determined by total collection method using 5 Jeju horses. The yield and growth characteristics of S. quelpaertensis Nakai by horse grazing were investigated. CP contents in the currentand the previous-year-sprouted leaves of S. quelpaertenisis were $16.6{\pm}1.0%$ and $12.2{\pm}1.1%$, respectively. The digestibility of DM, CP, NDF and ADF in the current-year-sprouted leaves of S. quelpaertenisis were $47.2{\pm}1.2$, $67.8{\pm}1.0$, $47.0{\pm}1.3$ and $47.1{\pm}1.1%$, respectively. The current-year-sprouted S. quelpaertenisis tended to have high nutritional values and digestibilities compared to those of the previous-year-sprouted. The dry matter yield, plant length, leaf width and density of S. quelpaertensis Nakai were clearly decreased by horse grazing. These results show that considering the feed value and growth characteristics, the natural S. quelpaertenisis Nakai can be used as a feed source for horses.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.575-583
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• 2017

Germination is a well-known economical technique that has been utilized to enhance the nutritional value of brown rice. Owing to its higher nutritive quality, germinated brown rice has received significant attention in the past decade. In this study, the physicochemical and cooking properties of specialty brown rice (SBR) were analyzed before and after germination. Germination enhanced cooking properties such as water absorption, expanded volume, and increased solid solubility of cooked SBR. The SBR texture measured using tensipresser, was significantly improved by germination. The hardness of cooked SBR was decreased by germination, but stickiness was increased. Pasting analysis of the SBR flours revealed a decrease in all viscosity values (peak viscosity, breakdown, setback, and final viscosity) after germination. However, the gelatinization temperature remains unchanged upon germination. Additionally, amylose content and amylopectin chain length distribution of SBR starch were slightly changed by germination. These results indicate that germination leads to a substantial improvement in the cooking properties and texture of SBR.

• Journal of Nutrition and Health
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• v.41 no.5
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• pp.414-427
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• 2008

The purpose of the study was to develop an eating habit checklist for screening elementary school children at high risk of energy overintake. Dietary habits, food intake, anthropometric data were collected from 142 children (80 boys and 62 girls) in the 4th to 6th grades of elementary schools. Energy intake, fat intake, and percentage of Estimated Energy Requirement (%EER) were used as indices to detect the risk of energy overintake of the children. Pearson correlation coefficients were calculated between dietary habit scores and energy overintake indices in order to select questions included in the checklist. TV watching during the meal, meal speed, meal amount, overintake frequency, eatingout frequency, snack frequency, frequency of eating Ramyun or fast foods showed significant correlations with energy overintake indices. Stepwise regression analysis was performed to give each item a different weight by prediction strength. To determine the cut-off point of the test score, sensitivity, specificity, and positive predictive values were calculated. The 7-item checklist with test results from 0 to 13 points was developed, and those with equal or higher than 5 points were diagnosed as a risk group of energy overintake. Among our subjects 13.4% was diagnosed as the risk group. Mean energy intake of the subjects in the risk group and the normal group were 2,650 kcal and 1,640 kcal, respectively. However, there were no significant differences of Index of Nutritional Quality (INQ) of the other nutrients except eating fiber between the risk group and the normal group. This checklist will provide a useful screening tool to identify children at high risk of energy overintake.

• Journal of Nutrition and Health
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• v.29 no.8
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• pp.889-898
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• 1996

This study estimated the re!ation between psychological stress and stress hormones, nu­t tritional status of patients with non-insulin dependent diabetes mellitus(NIDDM). Psycho­l logical stress such as depr'ession and anxiety in 34 diabetics was analyzedin relation to nutrient intake, blood components such as fasting blood sugar(FBS), hemoglobin AIC, stress hormones a and amino acids. The IeveIs of depression and anxiety were measured by The center for ep­i idemiological studies-depc$pm$111.49pg/ml for total catecholamine ( (norepmephrine and epinephrine) and 233.95 $pm$73.99pg/ml for norepinephrine, 94.03$pm$75. 9 97pg/ml for epinephrine, 13.lS$pm$5.55pl/dl for cortisol and 171.50$pm$62.50pg/ml for gul c cagon respectlveIy. The leveIs of stress hormones in diabetics such as total catecholamine, norep­i mephrine cortisol and glucagon were significantly higher than those in normal control. The lev­el of epmephrine was higher in diabetics but the diffierenee was not significant. The calorie m t take in diabetics was 1762$pm$292keal which is S1.4% lower than Korean recommended dietary a allowances(RDA). Calcium intake was slightly low but other nutrients intakeswere higher than R RDA. The value of fasting blood sugar(FBS), usual fasting blood sugar(usual FBS) which refteet a average FBS during 3 months and hemoglobin Al C in diabetics was 1S4.1S$pm$74.22mg/dl, 177.76$pm$42.77mg/dl and S.S4$pm$2.S2% respec디VeIy. The distribution of plasma amino acids in d diabetics was generally in the normal range. The leveI of anxiety in diabetics was positively cor­related with norepinephrine, concentration and usual FBS. The levels of glucagon, usual FBS a and hemoglobin Aj C were pOSI디veIy correlated with the branched chaimamino acid(BCM : leucme, isoleucme and valine)

• Journal of Nutrition and Health
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• v.45 no.2
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• pp.140-149
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• 2012

The purpose of this study was to compare nutrient intake and diet quality of obese women to those of non-obese women, and to investigate the relationship between diet quality and obesity index in females. We analyzed data from the combined 2007-2009 Korean National Health and Nutrition Examination Survey (KNHANES). In this study, according to their BMI (above $25kg/m^2$), we classified the subjects into the obese group (n = 724) and non-obese control group (n = 2,841). Nutrient adequacy ratio (NAR), the number of foods (Dietary Variety Score, DVS), and food groups consumed (Dietary Diversity Score, DDS) were analyzed by using the data from the 24-recall method. The average energy intake of both the obese and control group were 1634.94 kcal and 1,707.81 kcal, respectively (p = 0.0199). The obese group consumed significantly lower quantities of calcium per 1,000 kcal compared to the control group (p = 0.0261). With regards to diet quality, calcium NAR in the obese group was significantly lower than that of the control group (p = 0.0158). MAR values for the obese and the control group was 0.79 and 0.80, respectively and revealed no statistical difference. The obese group showed a significantly lower consumption of milk compared to the control group (p = 0.0162). The average DVS of the obese and control group was 28.63 and 30.41, respectively and revealed a statistical significance (p = 0.0003). DDS in the obese group (3.686) was significantly lower than that of the control group (3.769)(p = 0.0253). DVS showed considerable negative relationships with BMI or waist circumference after it was adjusted for potential confounding factors. In conclusion, obese women had lower calcium intake quality, milk consumption, DVS and DDS than those of the control group. In Korean females, food intake variety did adversely affect obesity index. Further studies are needed to confirm this finding.

• Food Science and Preservation
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• v.18 no.2
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• pp.236-243
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• 2011

We evaluated the nutritional value of 70% ethanol extracts (EE) from fermented cudrania tricuspidata fruit (ECT: EE of C. tricuspidata, EFCT: EE of fermented C. tricuspidata, EFCTL: EE of fermented C. tricuspidata by B. licheniformis, EFCTS: EE of fermented C. tricuspidata by B. subtilis) by determined the total polyphenol and flavonoid contents, antioxidant activities, and inhibitory actions on elastase and tyrosinase. The yields of freeze-dried powder of ECT, EFCT, EFCTL, and EFCTS were 54.22%, 54.43%, 57.51%, and 57.23% (each w/w), respectively. The color of $L^*,\;a^*,\;b^*$ values decreased of fermented cudrania tricuspidata. The fermented EFCTL and EFCTS had relatively higher contents of total polyphenol and flavonoid than those of other extracts. ABTS radical scavenging ability were 94.61%, 95.85%, 94.36%, and 96.69%, respectively. SOD (superoxide dismutase)-like activities were in the order EFCT (32.60%) > EFCTS (27.10%) > EFCT (23.30%) > ECT (22.00%), and nitrite scavenging activity was in order of EFCTS (51.18%) > EFCTL (45.61%) > EFCT (41.93%) > ECT (27.76%), respectively. Ferrous ion chelating activity of EFCTL (67.34%) and EFCTS (60.36%) was significantly the highest, whereas ECT (52.34%) and EFCT (51.73%) had not different significantly. Xanthine oxidase, elastase and tyrosinase inhibitory activities at 0.5% (w/v) solutions of EFCTL and EFCTS were somewhat higher than those of non-fermented ECT. In conclusion, we provide experimental evidence that extracts of fermented cudrania tricuspidata of B. subtilis and B. licheniformis exhibited higher antioxidant activities and inhibitory actions on elastase and tyrosinase compared with non fermented cudrania tricuspidata.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.742-747
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• 2008

This study was performed to evaluate the quality characteristics of the hamburger patty to which Chungkukjang powder (CJP; 0, 2, 4, and 6%) had been added. The contents of moisture, crude protein and crude ash in the control group(0%) were significantly(p<0.01) lower than that of the CJP patties, but crude lipid content in the control group was significantly (p<0.01) higher than that of the treated group. The values of L(brightness) and b(yellowness) of the control group were lower than that of the CJP patties, but a-value(redness) of the control group exhibited the highest score. The texture of the control group was significantly(p<0.05) harder than that of the CJP patties. Among the mean scores of sensory characteristics of samples, the patty with 2% CJP powder showed the highest sensory score, and also, had significantly(p<0.05) higher chewiness than the control group. In preference, the control group showed a higher score than the treated group, but this difference was not statistically significant. The patty with 2% CJP had significantly (p<0.01) higher consumer sensory score in texture than that of markets. The results showed that the CJP patties could contribute toward complementing the nutrients of hamburgers on sale. Furthermore, the results of this study can contribute toward improving the nutritional and functional well-being of products.

• Journal of Nutrition and Health
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• v.35 no.4
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• pp.489-497
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• 2002

This study was conducted to determine if Mehrabian's eating-related characteristics questionnaire could be effectively applied in predicting obesity and eating disorders among Korean college students by examining the correlations between eating-related characteristics and anthropometry, nutrient intakes, psychological aspects of depression, and personality dimensions. The data were collected from 151 female students in classes of nutrition or psychology in Kyungnam University. Measurements of height, weight and triceps skinfold thickness (TSf) were made by well-trained interviewers, and BMI was calculated. Daily nutrient intakes were obtained from the self-reported three-day dietary records for the kinds and the amounts of foods consumed by the student subjects. The students were also asked to complete three questionnaires : Mehrabian's eating-related characteristics questionnaire, Eysenck Personality Questionnaire, and the Berk Depression Inventory. The results of the study were as follows : 1) Reliability of factored homogeneous item dimensions (FHIDS) of the translated version of the eating-related characteristics questionnaire showed a similar profile compared with the original. Moreover, the loading values of Cronbach-$\alpha$ for some FHIDs, which were excluded in order to constitute primary-level factors (for example, 'predisposition to obesity' etc) with a high reliability, were much lower than Mehrabian's. Therefore the eating-related characteristics questionnaire could be effectively used for Korean students for predicting predisposition to obesity and eating disorders. 2) With regard to the relationship between anthropometric indices and eating-related characteristics, BMI measurements showed a high and a positive correlation with 'predisposition to obesity' and 'uncontrollable urges to eat', and a negative correlation with a 'predisposition to anorexia'. The heavier body weight and the more fat mass that the subjects had, the higher the probability that the subjects were overeating. 3) The intakes of some minerals (Fe, K, Na) and Vitamin C showed significantly negative correlations with a 'predisposition to obesity' and a 'predisposition to anorexia'. But the intakes of vitamin B$_2$, niacin, and retinol were positively correlated with'uncontrollable urges to eat'. 4) Among personality dimensions, neuroticism had a positive correlation with a 'predisposition to obesity', 'uncontrollable urges to eat', and 'predisposition to anorexia'. 5) Neuroticism was negatively correlated with intakes of calories, carbohydrates, K, Fe, Vitamin C, etc. On the contrary, all personality dimensions were positively correlated with intakes of retinol. In conclusion, the translated version of Mehrabian's eating-related characteristics questionnaire appears to be effective for nutritional or psychological assessments of any predisposition to eating disorders among Korean college students.

• Journal of Nutrition and Health
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• v.3 no.3
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• pp.129-135
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• 1970

From the previous studies, F-P-4 formula was found to be comparable to full fat dry milk in its nutritive value and feeding performance. However, an attempt was made in order to make sure whether or not any possibility might exist, by which further improvement of nutritive quality and simultaneous reduction of product costs may be achieved. Using F-P-4 as a control, modifications were made in new formulas, F-P-5, F-P-6 and F-P-7 by reducing FPC, eliminating yeast from the mixture, and by enriching with methionine as needed. In particular, F-P-7 is completely free of FPC, hydrogenated oil and yeast. Yet, levels of total protein and fat were kept equal to those of F-P-4 in all formulas. An animal feeding test for all formulas using 10 female rats per group for 8 weeks and an infant feeding trial for F-P-5 and F-P-6 with 5 of each female infants under age of one for one month were conducted along with F-P-4 as a control. Almost the same results were obtained with F-P-4, 5 and 6, but F-P-7 showed the lowest body weight gain. FER of F-P-5 and 6 was 0.20 as was with F-P-4, while that of F-P-7 was 0.16. Acceptability to infants was excellent; growth, appearance and biochemical data were normal. As an example F-P-4 packed in 0.04mm polyethylene bags was used for storage study at $25^{\circ}C$ and relative humidity of $65{\sim}85%$ for 8 months. Although viable bacterial counts and vitamin C contents were reduced, peroxide and TBA values were increased gradually during such storage. Since there are also significant changes in color and organoleptic quality, the expected shelf life under the given conditions is considered to be about 2 months and thus further works are needed both on the product and packaging in order to improve the storage stability. Either elimination of yeast form F-P-4, that is F-P-5, or partial replacement of FPC with methionine, that is F-P-6 may well reduce material costs about 10%. Considering blending process of ingredients, F-P-5 is thus found to be the best formula developed. While F-P-7 free of FPC is inferior in its nutritive quality than that of others, but significantly superior than of rice. Furthermore, the material cost of the product can be reduced about 20% from that of F-P-4. And thus this vegetable blend is considered to be useful as a low cost supplementary food mixture for growing children.