• Journal of Microbiology and Biotechnology
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• 제33권9호
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• pp.1170-1178
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• 2023

Food allergy represents a severe problem for many societies, including sensitive populations, academies, health authorities, and the food industry. Peanut allergy occupies a special place in the food allergy spectrum. To prevent consumption by consumers suffering from a peanut allergy, a rapid and sensitive detection method is essential to identify unintended peanut adulteration in processed foods. In this study, we produced four monoclonal antibodies (MAbs; RO 3A1-12, PB 4C12-10, PB 5F9-23, and PB 6G4-30) specific to thermo-stable and soluble proteins (TSSPs) of peanut and developed an enzyme-linked immunosorbent assay (ELISA) based on the MAbs. Among them, PB 5F9-23 MAb was firmly bound to Ara h 1, and other MAbs strongly reacted to Ara h 3 in the Western blot analysis. An antibody cocktail solution of the MAbs was used to enhance the sensitivity of an indirect ELISA, and the limit of detection of the indirect ELISA based on the antibody cocktail solution was 1 ng/ml and improved compared to the indirect ELISA based on the single MAb (11 ng/ml). The cross-reaction analysis revealed the high specificity of developed MAbs to peanut TSSPs without cross-reaction to other food allergens, including nuts. Subsequently, analyzing processed foods by indirect ELISA, all foods labeled as containing peanuts in the product description were confirmed to be positive. The results indicate that the developed antibodies exhibit high specificity and sensitivity to peanuts and can be used as bio-receptors in immunoassays or biosensors to detect intentional or unintentional adulteration of peanuts in processed foods, particularly heat-processed foods.

• 동아시아식생활학회지
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• 제11권3호
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• pp.169-178
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• 2001

This paper is intended to survey the literature about Shamanistic and Buddhistic memorial services and to examine the food culture manifested in them. In Shamanistic rituals, fish and meat were not prohibited except in special cases whereas Buddhism Prohibited fish and meat. For Shamanistic rituals, rice cake, cooked rice, liquor and the walleye pollack were commonly used. Besides there were such important offerings as a boiled pork head, chestnuts, jujube and persimmons (dried persimmons) . For Buddhistic memorial services, such foods as cooked rice, soup, cooked pot-herbs, saute, rice cake, confectionary (or candies), chestnuts and jujubes, were dedicated such offerings as cooked rice, rice cake, cooked pot-herbs and fruits were commonly used for both Shamanistic and Buddhistic memorial rites. Particular fruits were not prohibited in either case. Buddhistic rites in particular offered such foreign fruits as pineapples, kiwi and oranges, which showed that the foods of Buddhistic memorial services reflected the popular foods of the day more than those of Shamanistic ones. Water (Jung-hwa-su) brought from the well at daybreak for Buddistic memorial rites came from Shamanism, where as oil-and-honey pastry (Yu-gwa) used for Shamanistic rites came from Buddhism, which showed that the offerings of Buddhistic memorial services and Shamanistic ones were influenced by each other.

• 한국식품영양학회지
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• 제6권1호
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• pp.16-24
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• 1993

The "Namul" is a Korean common vegetable food composed of edible young leaves and soft stalks of wild plants or cultivating vegetables and treated with traditional condiments. It has been widely used as not only a regular diet but seasonal foods or special ceremonial foods. In this thesis, the kinds of edible plants for namul were philologically approached by books published in Korea from Koryo to Chosun dynasty. The first historical record about cultivated vegetable as food in Korea was a garlic and a gourd in $\ulcorner$Samkuksaki$\lrcorner$. According to numerous records, edible wild plants might have played an important part as food resources, since they have variable edible portions as famine relief foods. Four kinds of namul were first introduced in Koryo age, but in Chosun dynasty over eighty kinds were recorded. The root of ballonflower and white radish were most commonly used for raw namul and bamboo shoot and squash for boils ones. Most kinds of namul were introduced in $\ulcorner$Zeungtosanrimkwungiae$\lrcorner$ and $\ulcorner$Limwonsiprwukji$\lrcorner$ influenced by pragmatism in later half period of Chosun. The chronic state of famine in later half period of Chosun caused to introduce various edible wild vegetables, and had greatly influenced on the Korean people to acquire vegetarian food habits and to favor salty taste. It seems to need a further study on recent nutritional problems including dietary fiber.ary fiber.

• 한국식품조리과학회지
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• 제7권1호
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• pp.1-9
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• 1991

The purpose of this study is to investigate the management of Indigenous fermented foods during the period of economic development starting from 1960 until now, and to specify their correlation, while paying special concern to the variables of social change such as the increase of people's income, ceaseless migration of population, change in the family structure, heightening up of the educational level of women and the resulting increase of chances for getting employment, all of which may affect the management of Indigenous fermerted foods in korean families. The result is as follows. Basic seasonings and dishes such as soy bean sauce, red pepper paste, pickled seafoods, and Kimchi, are inclined to be bought as readymade products or provided by relatives in case of many nuclear families rather than made at home, which is a traditional way of home life. However, Kimchi and basic sauces or redpepper paste still show high rate of being made at home. Social variables which affect such tendency are the number of family members, the age and educational level of housewife, and the type of residence.

• 대한한의진단학회지
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• 제14권2호
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• pp.25-42
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• 2010

Background and purpose: The chronic diseases caused by lifestyle are on the increase. This study aims to review the eating habits as etiological factors and related symptoms from the perspective of Korean medicine. In this process, we will make a proposal on the treatment of the lifestyle related diseases. Methods: We studied the sentences about the eating habits and related diseases in Donguibogam Results and Conclusions: 1. The eating habits as etiological factors are overeating, irregular eating, late-night foods, fatty & heavy foods, cold foods, alcohols, etc. 2. The diseases caused by the eating habits are not limited to the gastrointestinal diseases(stomachache, vomiting, diarrhea, etc) but include the non-gastrointestinal diseases(edema, arthralgia, anal diseases, eye diseases, ear diseases, diabetes, cancers, etc.) 3. In the treatment of the diseases caused by the eating habits, the special regard should be paid to the etiological factors.

• 한국식생활문화학회지
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• 제11권1호
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• pp.7-12
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• 1996

The 18th Winter Universiade will be held in Muju in 1997. It is a good opportunity to inform the local foods of Muju to the inside and outside of Korea. First of all, we carefully investigated the quantity of all kinds of food material, their circulation ability, and cookery per year in Muju. We found about sixty kinds of food as many as restaurant. We presented how to improve such kinds of food as O-Chunk (fish porridge), Minmulmaeuntang, Kochunaengi chungsik, etc. and how to use the special products of Muju such as yam, kochunaengi, wasabi and wild herb. The many kinds of cookery were specialized to cooks through manual and actual skills. And then we held a food contest that twenty-two cooks took part in the contest and there were exhibitted forty-two kinds of foods. Finally, through discussion and food contest, Muju Sanchae Bibimbap (meal which mixed rice with wild plants), Muju Sanchae chungsik (meal which has various wild plants with rice), Muju Kochunaengi Chungsik (meal which has various wild plants and wasabi with rice), Ma Naengmyun (cold yam noodle) and Muju Minmulmaeuntang (hot fish porridge) were recommended.

• 한국식품영양과학회지
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• 제46권4호
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• pp.501-512
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• 2017

어린이 식생활안전관리 특별법에 근거한 고열량 저영양 식품의 관리 정책이 본격적으로 시행된 이후, 2010년 3월 말과 2012년 7월 말 기준 생산 판매가 지속된 어린이 기호식품, 단종 어린이 기호식품과 신규 어린이 기호식품을 대상으로 단위용량당 평균 열량 및 영양성분(포화지방, 단백질, 당류, 나트륨)의 개선 여부를 분석한 주요 결과는 다음과 같다. 첫째, 2010년 3월 말과 2012년 7월 말 기준 생산 판매가 지속된 어린이 기호식품은 총 6,174개, 이 중 고열량 저영양 식품은 1,249개(20.2%)였다. 또한, 단종 어린이 기호식품은 총 510개, 이 중 고열량 저영양 식품은 206개(40.4%)였으며, 신규 어린이 기호식품은 총 1,173개, 이 중 고열량 저영양 식품은 총 371개(31.6%)로 조사되었다. 둘째, 생산 판매가 지속된 어린이 기호식품 중 평균 열량 또는 영양성분에서 긍정적인 변화만이 1개 항목 이상 나타난 식품유형은 빵류, 아이스크림류, 과채음료, 즉석섭취식품(이상 1개 항목), 혼합음료(2개 항목), 빙과류(3개 항목)였다. 반면 부정적인 변화만이 1개 항목 이상에서 나타난 식품유형은 과자, 초콜릿류, 유산균음료(이상 1개 항목), 캔디류(2개 항목)였다. 한편 어육소시지, 탄산음료, 유탕면류 및 국수, 피자에서는 긍정적인 변화와 부정적인 변화가 동시에 나타났다. 다만 단위용량당 평균 열량 또는 영양성분의 변화는 대부분 1 kcal 또는 1 g 미만이었다. 셋째, 열량 및 영양성분 함량의 긍정적인 변화는 어린이 기호식품 중에서도 고열량 저영양 식품에서 더욱 뚜렷하게 나타났다. 생산 판매가 지속된 고열량 저영양 식품 중 평균 열량 또는 영양성분에서 긍정적인 변화만이 1개 항목 이상 나타난 식품유형은 과채음료, 유산균음료, 혼합음료(이상 1개 항목), 빙과류(3개 항목), 아이스크림류(3개 항목), 즉석섭취식품(3개 항목)이었다. 반면 부정적인 변화만이 1개 항목 이상 나타난 식품유형은 캔디류, 초콜릿류, 탄산음료(이상 1개 항목)였다. 한편 빵류, 유탕면류 및 국수, 피자의 평균 열량 또는 영양성분에서는 긍정적인 변화와 부정적인 변화가 동시에 관찰되었다. 단위 용량당 평균 열량 또는 영양성분의 변화는 대부분 1 kcal 또는 1 g 미만이었으나, 일부 식품유형(빙과류, 빵류, 즉석 섭취식품, 피자)에서는 상대적으로 큰 변화가 발견되기도 하였다. 마지막으로 신규 어린이 기호식품이 단종 어린이 기호식품보다 평균 열량 또는 영양성분에서 긍정적인 변화만이 1개 항목 이상 나타난 식품유형은 빵류(3개 항목)와 탄산음료(2개 항목)였으며, 부정적인 변화만이 1개 항목 이상 나타난 식품유형은 초콜릿류(4개 항목), 아이스크림류(4개 항목), 즉석섭취식품(3개 항목)이었다. 과자, 캔디류, 과채음료, 혼합음료, 유탕면류 및 국수, 피자에서는 긍정적인 변화와 부정적인 변화가 동시에 관찰되었다. 본 연구 결과 고열량 저영양 식품 관리 정책이 본격적으로 실시된 이후에도 어린이 기호식품의 단위용량당 평균 열량 및 영양성분상에 일부 부정적인 변화를 확인할 수 있었다. 이는 식품회사들이 자율적으로 제품의 긍정적인 개선을 적극 실천하기보다는, 현행 고열량 저영양 식품 분류 기준에 저촉되지 않는 선에서라면 일부 부정적인 방향으로의 제품 변화 역시 시도하고 있음을 시사한다. 따라서 고열량 저영양 식품 관리 정책이 어린이 기호식품의 영양개선을 통하여 어린이를 위한 건강한 식생활 환경 조성에 미친 영향은 아직까지 일부 식품 유형에만 제한적이라 할 수 있다.

• 한국식품영양학회지
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• 제2권2호
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• pp.31-39
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• 1989

The objective of this study is to collect basic data about sex bias in intrahousehold food distribution, by investigating 124 housekeepers living in Seoul . This Survey was performed using questionnaire about the experience of male-female dietary disparity and the attitudes about sex-differential nutrition Results were summarized as follows ; 1. 38% of housekeepers had been experienced in male-female disparity of food distribution at meal time in her childhood. Protein foods(meats & fishes) and special foods were not distributed evenly to both sexes. 2. The major causes of these unbalanced, sex-differential food distribution was rather masculine priority than food shortage. 3. Compared with the past, male-female dietary disparity was disappeared. However, 47.7% of housekeepers took more care for son's meals than daughter's, consciously or unconsciously.

• 수산해양교육연구
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• 제19권1호
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• pp.150-160
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• 2007

The school system of fisheries high school was proper to specialist objective school system in order to training for expert human resource development.Training a field of human resources development from fisheries high school is fallow; fisheries production, seamen's training, ship engine and refrigerator, marine electronic telecommunication and information, fisheries foods production and fisheries foods production and distribution, fishery fisheries self-management, marine distribution, management and conservation of marine environment, safety and marine prevention of disasters, apparatus of marine development, under water area development.A new department opening and each department was revised toward to department name and department character. The unit-lesson hour of curriculum according to specialist objective school system of fisheries and marine highschool was revised. professional subject 98 unit-lesson hour(52%), normality subject 90 unit-lesson hour(48%), and educational activity of professional subject 10unit-lesson hour, total training activity 10 unit-lesson hour. And the special objective school system need to revise curriculum of 208 total unit-lesson hour.

• 식품과학과 산업
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• 제54권4호
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• pp.278-292
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• 2021

Fermented milk including yogurt, which has a long tradition of thousands of years, was first established in Korea in 1919, and the current market size has grown to over 90 billion dollars. Fermented milk, which began in the early days of liquid yogurt, appeared on the market as spoonable and drinking yogurt. Fermented milk began with research on intestinal health functions and lactobacilli, and gradually developed into various disease prevention studies such as gastrointestinal health, immunity improvement, skin beauty, and prevention of dementia. As a simple meal, it has a nutrient function element, which serves as a meal replacement, and is expanding its range from general foods to special-purpose foods and dietary supplements. Fierce market competition is taking place, and as a result, the domestic fermented milk market is developing through the development of various products for differentiation.