• Korean Journal of Community Nutrition
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• v.27 no.5
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• pp.373-386
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• 2022

Objectives: This study examined the perception of the vegan trend of millennials and their future needs. Methods: This study was conducted online from June 21, 2021, to July 15, 2021, targeting 425 adult men and women born between 1980 and 2000. The contents of the survey were divided into four categories: general information, awareness of vegetables, awareness of vegan trends, and future needs for vegan trends. Results: Most respondents recognized the importance of eating vegetables and perceived vegetarianism and veganism as a lifestyle. Regarding the perception of the vegan trend, the highest response rate was 'The vegan trend is to be satisfied with my life regardless of other people', while the lowest response rate was 'The vegan trend is only a temporary fad'. The reasons for purchasing vegan products with high response rates were 'interest in the earth and environment', 'protection of animal rights', and 'thinking about health'. The type of vegan product wanted in the future was delicious food, and convenience level was in the order of 'completely cooked', 'half-cooked', and 'pre-processed'. Among the sustainable vegetarian types that millennials responded, 'semi-vegetarian', which can consume most animal products excluding red meat, showed the highest response rate. Conclusions: The positive perceptions about vegetables are expected to increase. Efforts should be made to develop convenient meals using vegetables and provide reasonable prices to expand vegetable intake.

• International Journal of Internet, Broadcasting and Communication
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• v.13 no.2
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• pp.145-155
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• 2021

With the recent rapid improvement in the standards of life and westernization of dietary lifestyles, the consumption of high-calorie diets such as high-fat and high-protein red meat and instant foods has increased, while less vegetables containing dietary fiber are consumed. In addition to that, stress, erroneous dietary behaviors, and contaminated environments are linked to the risk of developing ulcerative colitis, which is on the rise. Another cause of ulcerative colitis is that involve laxative abuse, including repeated, frequent use of laxatives, and include such conditions as deteriorated bowel function, irritable bowel syndrome, diarrhea, intestinal inflammation, etc. The present study aimed to investigate the comparative evaluation of pharmacological efficacy between sulfasalazine alone and combination with herbal medicine on dextran sodium sulfate (DSS)-induced UC in mice. Balb/c mice received 5% DSS in drinking water for 7 days to induce colitis. Animals were divided into five groups (n = 9): group I-normal group, group II-DSS control group, group III-DSS + sulfasalazine (30 mg/kg), group IV-DSS + sulfasalazine (60 mg/kg), group V-DSS + sulfasalazine (30 mg/kg) + Radish Extract mixture (30 mg /kg) (SRE). DSS-treated mice developed symptoms similar to those of human UC, such as severe bloody diarrhea and weight loss. SRE supplementation, as well as sulfasalazine, suppressed colonic length and mucosal inflammatory infiltration. In addition, SRE treatment significantly reduced the expression of pro-inflammatory signaling molecules through suppression both mitogen-activated protein kinases (MAPK) and nuclear factor-kappa B (NF-κB) signaling pathways, and prevented the apoptosis of colon. Moreover, SRE administration significantly led to the up-regulation of antioxidant enzyme including SOD and Catalase. This is the first report that Radish extract mixture combined with sulfasalazine protects against experimental UC via the inhibition of both inflammation and apoptosis, very similar to the standard-of-care sulfasalazine.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.331-345
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• 2023

The effects of pink inhibiting ingredients (PII) to eliminate the pink color defect in cooked turkey breast produced from presalted and stored raw ground turkey in the absence or presence of sodium tripolyphosphate (STP) were examined. Ground turkey breast was mixed with 2% sodium chloride and vacuum packaged. After storage for 6 d, ten PII were individually incorporated without or with added STP (0.5%) as follows: none (control), citric acid (CA; 0.1%, 0.2%, 0.3%), calcium chloride (CC; 0.025%, 0.05%), ethylenediaminetetraacetic acid disodium salt (EDTA; 0.005%, 0.01%), and sodium citrate (SC; 0.5%, 1.0%). Treatments were cooked at a fast or slow cooking rate, cooled, and stored before analysis. All PII tested were capable of lowering inherent pink color compared to the control (No STP: CIE a^* pooled day reduction of 23.0%, 5.2%, 12.6%, and 12.6% for CA, CC, EDTA, and SC, respectively; STP: reduction of 21.5%, 17.4%, 6.0%, and 18.2% for CA, CC, EDTA, and SC, respectively). For samples without STP, fast cooking rate resulted in higher CIE a^*. However, slow cooking resulted in more red products than fast cooking when samples included STP. Presalting and storage of ground turkey caused the pink discoloration in uncured, cooked turkey (CIE a^* 6.24 and 5.12 for without and with STP). This pink discoloration can be decreased by inclusion of CA, CC, EDTA, or SC, but incorporation of CA decreased cooking yield. In particular, the addition of SC may provide some control without negatively impacting the cooking yield.

• Animal Bioscience
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• v.36 no.9
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• pp.1357-1366
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• 2023

Objective: This study aimed to identify the single-nucleotide polymorphisms (SNPs) in the dual-specificity phosphatase 8 (DUSP8) and insulin-like growth factor 2 (IGF2) genes and to explore their effects on inosine-5'-monophosphate (IMP), inosine, and hypoxanthine contents in Korean native chicken -red-brown line (KNC-R Line). Methods: A total sample of 284 (males, n = 127; females n = 157) and 230 (males, n = 106; females, n = 124) aged of 10 weeks old KNC-R line was used for genotyping of DUSP8 and IGF2 genes, respectively. One SNP (rs313443014 C>T) in DUSP8 gene and two SNPs (rs315806609A/G and rs313810945T/C) in IGF2 gene were used for genotyping by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and KASP methods, respectively. The Two-way analysis of variance of the R program was used to associate DUSP8 and IGF2 genotypes with nucleotide contents in KNC-R chickens. Results: The DUSP8 (rs313443014 C>T) was polymorphic in KNC-R line and showed three genotypes: CC, CT, and TT. The IGF2 gene (rs315806609A/G and rs313810945T/C) was also polymorphic and had three genotypes per SNP, including GG, AG, and AA for the SNP rs315806609A/G and genotypes: CC, CT, and TT for the SNP rs313810945T/C. Association resulted into a strong significant association (p<0.01) with IMP, inosine, and hypoxanthine. Moreover, the significant effect of sex (p<0.05) on nucleotide content was also observed. Conclusion: The SNPs in the DUSP8 and IGF2 genes might be used as genetic markers in the selection and production of chickens with highly flavored meat.

• Nutrition Research and Practice
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• v.18 no.2
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• pp.257-268
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• 2024

BACKGROUND/OBJECTIVES: This study investigated the relationship between adherence to the Mediterranean diet among Korean baby boomers and their levels of psychosocial stress. SUBJECTS/METHODS: The study included 1,656 adults (889 men and 797 women) born between 1955 and 1963 who participated in the 2005-2006 survey of the community-based Korean Genome and Epidemiology Study (KoGES). The Mediterranean-type diet score (MTDS) was calculated from the semi-quantitative food frequency questionnaire (SQFFQ) data. The psychosocial stress levels were calculated using the psychosocial well-being indexshort form (PWI-SF). Logistic regression analyses were performed to analyze the association between the MTDS (tertiles) and the prevalence of high psychosocial stress by gender. RESULTS: The ranges of the MTDS tertile groups were T1 (20-33 points), T2 (34-37 points), and T3 (38-39 points) for men, T1 (20-33 points), T2 (34-37 points), and T3 (38-48 points) for women. In both men and women, the consumption of whole grains, potatoes, fruits, vegetables, legumes, and fish increased with higher MTDS, while the consumption of red meat and dairy products decreased (P for trend < 0.05). As MTDS score increased the intake of energy, fiber, vitamins, and minerals (P for trend < 0.05). Men in the highest MTDS tertile had a 41% lower odds ratio (OR) of high psychosocial stress compared with those in the lowest tertile (OR, 0.59; 95% confidence interval [CI], 0.38-0.91). Similarly, women in the highest tertile of the MTDS had a 39% lower OR of high psychosocial stress compared with those in the lowest tertile (OR, 0.61; 95% CI, 0.40-0.95). CONCLUSION: Promoting adherence to the Mediterranean diet among baby boomers may have a positive impact on reducing their levels of psychosocial stress.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.460-482
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• 2012

On the basis of the cookbooks and Data Base of the Korean Classics(http://db.itkc.or.kr/itkcdb/mainIndexIframe.jsp), this paper analyzed the fermented soybean listed in the general documents of the Chosun Dynasty(1392~1897) and the Goryeo Dynasty(918~1392). In the Goryeo Dynasty, there are 15 kinds of Jang(soybean paste or solution), among which are Jang (soybean paste fermented by mold)(6 documents), Yeomgjang, Yeomshi(2), and Gaejang(1). However, the cookbook at that time is defunct. The Goryeo Court relieved the famine-stricken people by proving them with Jang. In the Chosun Dynasty, 111 kinds of Jang were listed in the general documents, and 153 kinds in cookbooks. There were 55 kinds of general Jang, such as Jang(204), Yeomjang(63), Chojang, Goojang(7), and Gaejang(6), are listed in the general documents, and in the cookbooks, there are 55 kinds of Jang, such as Sookwhangjang(9 cookbooks), Daemaekjang(8), Myeonjang(8), Saengwhangjang (8), and Yooinjang(8), and among them, 13 kinds belong to the Chinese origin. A total of 9 Kinds of Ganjang(soybean solution fermented by mold), such as Soojang(30), Cheongjang(23), Gamjang(8), and Ganjang(3) are found in the general documents. In the cookbooks, 12 kinds of Jang, as Cheongjang(10), Cheonrijang(4), Ganjang(3), and etc., are listed. There were 9 kinds of Gochoojang(red pepper-soybean paste), such as Chojang(12), Gochojang(3), and etc., are listed in the general documents, and 9 kinds as Gochojang(7), Manchojang(7), rapid Manchojang(4), and etc., are in the cookbooks. In addition, 16 Kinds of Yookjang(fermented soybean-meat paste) as Haejang(15), Hyejang(11), Yookjang(11), and etc., are found in the documents, and 22 kinds as Nanjang(9), Gejang(6), Yookjang(5), Shoigogijang(4), and etc., are in the cookbooks. Eighteen Kinds of Shi(soybean paste fermented by bacteria) as Yeomshi(40), Shi(35), Shijang(6), and etc., are recorded in the documents, and 19 kinds as Jeonkookjang(6), Shi(4), Sooshijang(4), and etc., are in the cookbooks, and among them 11 kinds belong to the Chinese origin. Six kinds of Jipjang(aqueous soybean paste) as Jipjang(7), Uoopjang(4), Pojang (2), Jangzoop(2) are recorded in the documents, and 15 kinds as Jipjang(9), Zoopjeo(7), and Hajeoljipjang(5) are in the cookbooks. Soybean paste, or solution for relieving hunger is not recorded in the documents. However, the Chosun court, for the purpose of relieving famine-stricken people, used general Jang. Such 21 Jang to relieve the famine-stricken people as Pojang(7), rapid Jang(6), and Sasamgilgyeongjang(4) are listed in the cookbook. Geonjang(dried soybean paste), Nanjang (egg-soybean paste), Doojang(soybean paste), Maljang(random soybean paste), Myeonjang(wheate-soybean paste), Sodoojang (red bean-soybean paste), Yookjang(soybean-meat paste) and Jang(soybean paste) are recorded in the documents, as well as in the cookbooks. Chinese-original Jang and Shi are recorded in the cookbooks, with no list in the general documents. Therefore, it seems that it didn't pass down to the general public.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.627-632
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• 2009

The objective of this study was to investigate the supplementation effect of selenium on beef color stability. A total of 15 Hanwoo steers were divided into 3 groups and 2 groups were administered with 0.9 ppm of one of two organic-selenium products, Organic-Se and Se-SMC (Se-spent mushroom compost) for 4 mon. The third group was the control group, which was not with fed selenium during the same period. The result of this study showed that there was no significant difference in meat color between the control and treatments when Hunter $L^*$, $a^*$, $b^*$, chroma, hue and total color difference (${\Delta}E$) were measured after 30 min of blooming. When the oxymyoglobin (OxyMb) contents were measured after beef samples were ground and stored for 48 h at $20^{\circ}C$ in an incubator, they were 26.04%, 28.52% and 33.78% for the control, Organic-Se and Se-SMC after 14 d of storage and 12.65, 18.98 and 18.72 after 21 d of storage at $4^{\circ}C$, respectively (p<0.05). The control had a significantly higher metmyoglobin (MetMb) content than Organic-Se and Se-SMC (p<0.05). This result indicated that selenium supplementation was effective in preventing the oxidation of myoglobin(Mb) and production of MetMb and thus was able to maintain the purplish fresh red color of the meat.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.442-448
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• 2005

This study was carried out to evaluate the quality characteristics of the vacuum packed pre-aged venison with seasoning during chilled storage. The ham of deer were cut to cube and two seasonings such as red pepper sauce (T1) or soy sauce (T2) were seasoned by the proportions or meat to seasonings (1:1), respectively. The seasoned venison was aging by fill into plastic box at $0\pm1^{\circ}C$ for 10 days. And then, the aged meat from each pack was vacuum-packaged and stored at $0\pm1^{\circ}C$ for up to 28 days. pH were significantly decreased with storage periods in all treatments (p<0.05). Salinity $(\%)$ were no significant differences in T1 during the whole storage, but T2 had significantly high content $(1.33\%)$ at the storage days of 28 (p<0.05). Saccarinity $(\%)$ of T1 were significantly higher than that of T2 during the whole storage periods (p<0.05). As storage time extended the value of $L^*$ and $b^*$ in T1 were increased and those values decreased in T2. $a^*$ and shear force $(g/cm^2)$ or T1 and T2 were increased as the storage period passed In the result of sensory evaluation. all treatment had relatively high score $(T1\;6.75\~T2\;7.00)$ in overall acceptability during the storage period of 28 days. In conclusion, this study suggest that vacuum packed pre-aged venison with seasoning may be useful for new deer meat menu.

• Journal of Animal Science and Technology
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• v.54 no.1
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• pp.1-8
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• 2012

This study aimed to investigate the single nucleotide polymorphisms (SNPs) of the porcine MC4R gene and validate the effect of the MC4R genotype for marker assisted selection (MAS). Six amplicons were produced to analyze the entire base sequences of the porcine MC4R gene and six SNPs were detected (c.-780C>G, c.-135C>T, c.175C>T-Leu59Leu, c.707A>G-Arg236His, c.892A>G-Asp298Asn, and c.*430A>T). Linkage disequilibrium (LD) of the six SNPs was analyzed by performing haploid analysis. There was a perfect linkage disequilibrium in c.-780C>G, c.-135C>T, c.175C>T-Leu59Leu, c.707A>G-Arg236His, and c.*430A>T. Only the c.892A>G (Asp298Asn) SNP showed a very low LD with an $r^2$ value of 0.028 and the D' value of 0.348. As a result, the two SNPs-c.707A>G (Arg236His) and c.892A>G (Asp298Asn)-were selected to extract the genotype frequencies from the 5 pig breeds by using the polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) genotype analysis method. The SNP frequency of c.707A>G (Arg236His) indicated the presence of the A (His) allele only in Yorkshire, while the G allele was fixed in the KNP, Landrace, Berkshire, and Duroc. Association analysis was carried out in 484 pigs with the c.707A>G (Arg236His) SNP and the meat quality traits of four different pig cross populations: a significant association was noted in crude fat, sirloin moisture, meat color, and the degree of red and yellow coloration. The frequency of the c.892A>G(Asp298Asn) SNP genotype varied among the breeds; while Duroc showed the highest frequency of the A (Asn) allele, KNP showed the highest frequency of the G (Asp) allele. Association analysis was carried out in 1126 pigs with the c.892A>G (Asp298Asn) SNP and the meat quality traits of four pig populations: a highly significant linkage was noted in the back-fat thickness (P<0.002). It was found that the back-fat thickness was higher in individuals with the AA genotype than in those with the AG or GG genotype. Thus, in this study, we verified that the c.892A>G (Asp298Asn) SNP in the pig MC4R gene has a sufficient effect as a gene marker for MAS in Korean pork industry.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.626-632
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• 2013

This study was performed to determine the antioxidant activity of the oven-dried paprika powder as affected by the color differences of paprika and to evaluate physicochemical characteristics and antioxidant activity of pork patties with various levels of paprika powders. The total phenolic contents of the paprika were not affected by color and solvent (p>0.05). The methanol extracted paprika powder showed higher DPPH radical scavenging activity than water extracted counterpart, and no differences were observed at concentration of 0.5% as compared to the reference (ascorbic acid) (p>0.05). In all treatments, the iron chelating ability increased with increasing concentrations. At a concentration of 1.0%, methanol extracts of orange paprika (MOP) and water extracts of red paprika (WRP) were not different from the reference, (ethylendiaminetetraacetic acid, EDTA). The paprika color and extraction solvent didn't affect reducing power of paprika powder at each concentration (p>0.05). Pork patties with red paprika powder were higher redness values than those with orange ones, regardless of addition level. The addition of red paprika increased the yellowness, and patties with 1.0% orange paprika powder showed the highest value. TBARS values were decreased with increasing paprika powder, especially, patties with 1.0% paprika powder were lower TBARS than those with 0.5% paprika powder, resulting in similar to those with ascorbic acid (p>0.05). Although the microbial counts increased with storage time, paprika powders did not inhibit microorganisms during storage. In conclusion, paprika powders could be used as a natural antioxidant in meat products, regardless of paprika color.