• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.5
• /
• pp.659-666
• /
• 2005

The purpose of this study was to compare the intake status of calcium, phosphorus, iron, and zinc of Korean adults residing in different regions. Subjects were recruited and divided into three groups according to the districts where they lived, which included rural (n=137), coastal (n=100), and urban district (n=117). Subjects were interviewed using a general questionnaire and 24-hour recall method for dietary intake. The average age of the subjects were 58.1 years for rural district, 57.7 years for coastal district, and 48.6 years for urban district. There was no significance in total food intake by regions. The food intakes from cereals, mushrooms, vegetables of rural district, that from fishes of coastal district, and those from sugars, milks, oils of urban area were the highest among three districts. The calcium, phosphorus, iron, and zinc intakes were $60.1\%,\;123.9\%,\;95.2\%,\;and\;73.1\%$ of RDAs, respectively. The calcium intakes as percentage of RDA in rural and coastal district were significantly (p<0.01) lower than that in urban district. A larger number of subjects from coastal or urban district ate under $75\%$ of zinc RDA compared to those from rural village. Major sources of dietary calcium in total subjects were anchovy, kimchi, milk, soybean curd, rice, ice cream, sea mustard, yogurt, loach, and welsh onion. Rice supplied $15.5\%$ for phosphorus, $22.1\%$ for iron, and $35.9\%$ for zinc of total intake. Except for rice, major sources of dietary zinc were pork, beef, small red bean, dog meat, chicken, jacopever, soybean curd, glutinous millet, and kimchi. In conclusion, the food and mineral intakes of adults differed according to the regions in which they resided. The food and nutrient intakes of coastal district were not satisfactory, and calcium and zinc intakes of three regions did not meet RDAs. Therefore, it is required unique and discriminatory nutritional education with each region for increasing intakes of calcium and zinc.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.12
• /
• pp.1757-1763
• /
• 2011

The physico-chemical properties of broccoli sprouts cultivated in a plant factory system with different lighting conditions were investigated. We reported that there were significant differences among the chemical and nutritional properties of the broccoli sprouts grown under different light sources. Two kinds of sugars (glucose and fructose) were detected in the plants. The amount of glucose was 2.94~3.12% and that of fructose was 1.54~2.04%. Total chlorophyll was $1,157{\pm}0.004$ mg% and chlorophyll-a $777{\pm}0.01$ mg%. All over the test materials, 2 kinds of organic acids (citric acid and malic acid) were detected. The level of citric acid was 908~1,136 mg% and its highest level was under the (Blue LED) light source. The level of malic acid was 514~834 mg% and its highest level was under the (Red LED) light source. Seven different minerals were also analyzed. The amount of K was 518 mg% and its amount was significantly higher than that of Mg or Na. There were also negligible amounts of Zn, Fe and Cu. The amounts of vitamin A, C and E under the Red LED were, $860.62{\pm}0.02\;{\mu}gRE$, $134.570{\pm}0.14$ mg% and $1.44{\pm}0.1$ IU. The amounts under the Blue LED were, $432.48{\pm}0.05\;{\mu}gRE$, $137.05{\pm}0.1$ mg% and $1.11{\pm}0.12$ IU. The amounts under both Red and Blue LEDs were, $667.33{\pm}0.11\;{\mu}gRE$, $118.50{\pm}0.09$ mg% and $1.47{\pm}0.1$ IU. And finally, the amounts under a White LED were, $640.25{\pm}0.08\;{\mu}gRE$, $119.87{\pm}0.07$ mg% and $1.31{\pm}0.15$ IU. In this study, significant changes were shown in the chemical and nutritional properties of the broccoli sprouts. These findings indicate that LED light sources stimulated germination of the plants.

• Korean Journal of Food Science and Technology
• /
• v.31 no.1
• /
• pp.231-237
• /
• 1999

It is very distinctive that sigumjang meju was produced with smoking after molding. Every shapes of traditional sigumjang meju gathered from Kyeongsangbukdo were doughnut types. Fermentation time were $60{\sim}90$ days. Aerobic bacteria were $6.8{\times}10^7\;cfu/g$, and anaerobic bacteria, yeasts, molds count $3.2{\times}10^6\;cfu/g,\;1.0{\times}10^6\;cfu/g\;and\;4.0{\times}10^6\;cfu/g$, respectively. Analysis showed: moisture content, $10.5{\pm}2.6%$; fat content, $2.9{\pm}1.1%$; protein content, $8.3{\pm}0.7%$; ash content, $3.8{\pm}0.7%$; pH, $6.0{\pm}0.5$; L-value, $54.5{\pm}4.7$; a-value, $+3.3{\pm}0.7$; and b-value, $+10.7{\pm}2.0$. K content was the most in quantity among the minerals in sigumjang meju. Maltose was most abundant component among the tested sugars followed by mannitol. Total content of amino acid was $1524.9{\pm}1295.3\;mg%$. Proline was the most abundant component among the amino acids. The ratio of essential amino acid was $30.0{\pm}12.9%$. The principal fatty acids were 18:2, 18:1 and 16:0. Saturated fatty acid and mono unsaturated fatty acid were $23.2{\pm}1.9%\;and\;23.5{\pm}5.2%$, respectively. The PUFA/SFA was $2.3{\pm,}0.3$ which higher than 1.

• Korean Journal of Food Science and Technology
• /
• v.36 no.3
• /
• pp.448-455
• /
• 2004

Changes in quality characteristics of Bijijang (fermented soybean curd residus) prepared at $35^{\circ}C\;and\;40^{\circ}C$ for 0, 12, 24, 36, and 48 hr were investigated. Acidity of Bijijang increased, whereas pH and Hunter's color values decreased during fermentation. Immediately after Bijijang preparation, ${\alpha}-and\;{\beta}-amylase$ activities were very low, ${\beta}-Amylase$ activity during fermentation increased rapidly, with those fermented at $40^{\circ}C$ higher than at $35^{\circ}C$. Neutral pretense activity was significantly higher than acidic pretense activity, and increased gradually after 12 hr. Change in total nitrogen content in Bijijang was insignificant, whereas contents of amino-type and water-soluble nitrogens increased significantly during fermentation. Major free amino acids of Bijijang were Arg, Pro, Glu, Thr, Ser, and Lys at initial fermenting stage, and, as fermentation progressed, contents of Cys, Met Glu, Ile, Leu, and Phe increased. Reducing sugar contents of Bijijang fermented at $40^{\circ}C$ were higher than those fermented at $35^{\circ}C$. Sucrose content decreased and glucose content increased. Glucoside (genistin and daidzin) contents decreased and aglycone (genistein and daidzein) contents increased during preparation of Biji and fermentation of Bijijang. Contents of free sugars and isoflavones were higher in Bijijang fermented at $40^{\circ}C$ than at $35^{\circ}C$. Based on these results, fermentation at $40^{\circ}C$ for 48 hr was determined to be optimum fermentation condition for Bijijang.

• Journal of Applied Biological Chemistry
• /
• v.60 no.2
• /
• pp.161-171
• /
• 2017

This study was aimed to evaluate and compare the proximate composition, antioxidant and antiproliferative activities of Sageretia thea (Osbeck) M.C.Johnst (S. thea) fruit and blueberry. The calorific value, crude protein, crude fat, crude ash, and carbohydrate were higher in S. thea fruit than in blueberry. S. thea fruit and blueberry have different profile of free sugars, in which amounts of fructose, glucose, and maltose were much higher in S. thea fruit than in blueberry. The methanol extracts of S. thea fruit contain higher amounts of total polyphenol and anthocyanin compared to those of blueberry extracts. In additions, 2,2-diphenyl-1-picrylhydrazyl (DPPH), alkyl, and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities are greater in S. thea fruit extracts. Ethyl acetate fractions and n-butanol fractions of S. thea fruit and blueberry show the most potent scavenging activity in DPPH-, alkyl-, and ABTS-radical scavenging assay. The ethyl acetate fractions of S. thea fruit and blueberry are the richest fraction in polyphenol contents while the n-butanol fractions of those are the highest fraction in anthocyanin contents. Furthermore, both S. thea fruit and blueberry extracts protect human dermal fibroblast cells against a $H_2O_2$-induced oxidative stress. The antiproliferative activities of n-hexane and chloroform fraction from S. thea fruit and blueberry were observed in AGS human gastric cancer and MDA-MB-231 human breast cancer cells. Therefore, our results suggest for the first time that the antioxidant and antiproliferative activities of S. thea fruit is comparable to that of blueberry and the nutritional value of the former is even superior to that of the latter.

• Microbiology and Biotechnology Letters
• /
• v.40 no.2
• /
• pp.128-134
• /
• 2012

Foot and mouth disease (FMD) is one of the most notorious and contagious viral diseases afflicting cloven-hoofed animals. In this study, the physicochemical properties of leachate from a FMD landfill site at 773-1, Waryong, Andong, Korea and the ground water from 777, Waryong, Andong, Korea, were analyzed for 1 year from December $10^{th}$ 2010 to November $17^{th}$ 2011. The leachate was collected from the FMD landfill site during March, May, July, September and November, 2011 and changes in pH, brix, water content, insoluble solids, crude proteins, crude lipids, total and reducing sugars and ash content were determined. Considering the annual profiles of temperature and rainfall at the FMD landfill site, the dramatic changes in the physicochemical properties of the leachate from March to July, and especially from May to July, such as increases in pH, and a rapid reduction of brix and organic matter, may be closely linked to the growth of microorganisms in the leachate. The sharp decreases in the concentration of biominerals, such as Mg, Ca, and Fe from 1073, 4311 and 56.2 ppm in March to 151, 78, and 0.1 ppm in November, further suggest that decreases in organic matter in the leachate result from degradation by microorganisms originating from the intestines of the livestock. Analysis of the profiles of the organic materials in the leachate revealed that the properties of the leachate were similar to those of excremental matter-derived water. These results could be applied to a number of fields for the analysis of organic matter behavior, the development of the degradation process, and risk analysis in the environment for hygiene and food industries, of leachate from FMD landfill sites.

• Korean Journal of Plant Resources
• /
• v.26 no.1
• /
• pp.9-18
• /
• 2013

The aim of this study is to provide the basic data for yacon [Samallanthus sonchifolius (Poepp. & Endl.) H. Robinson] in dietary food. The nutritional compositons, such as protein, ash, carbohydrate, dietary fiber, vitamin and fructooligosaccharide, were analyzed for 4 yacon germplasm lines. Yacon has low calories with only 46~56 kcal/100 g. The contents of water, fat, ash, protein, carbohydrate and dietary fiber were ranged 85.9~86.8%, 0.1~0.2%, 0.2~0.3%, 0.5~0.7%, 12.2~13.1% and 1.05~1.14%, respectively. The iodine-starch test did not show any color or precipitation reaction, which indicates that yacon has no starch content. However, in the absence of starch, yacon is rich in fluctooligosaccharide, which is between 9.6~11.1%. Maltose is present in the larger amount, followed by sucrose, glucose, and fructose in terms of free sugars. The analysis of minerals revealed that yacon contains potassium in the larger amount of 141~176 mg/100 g F.W., followed by magnesium at 8.2~10.6 mg, calcium, and sodium representing the least present mineral. Yacon proved to have a total of 17 types of amino acids, which are between 404.0~581.8 mg per 100 g of yacon. Glutamic acid, the main sweetening component, is present in the large amount of 94.0~182.2 mg/100 g F.W., followed by aspartic acid, arginine, and alanine. The proportion of the essential amino acid was 24.8~33.6%. Results of analysis also showed that yacon contains 0.001~0.024 mg, 0.03~0.11 mg, 0.02~0.3 mg, 0.3~0.4 mg and 14.1~20.6 mg of ${\beta}$-carotene, thiamin, riboflavin, niacin, and ascorbic acid, respectively. It is also likely to be highly used as functional food material in the future because it is abundant in both fluctooligosaccharide and antioxidants which are important functional components.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.2
• /
• pp.234-243
• /
• 2013

The aim of this study was to evaluate the quality characteristics and antioxidative properties of cookies supplemented with mulberry pomace (0%, 4%, 8%, 12%). The bulk density, spread ratio, and leavening rate of cookies decreased with increasing amounts of mulberry pomace. The lightness and b value (of the Hunter color system) decreased based on the amount of mulberry pomace. The pH of cookies decreased (acidity increased) with increasing mulberry pomace. The soluble solid content increased according to the amount of added mulberry pomace, but the amount of reducing sugars decreased. In texture analysis, cookies with 12% mulberry pomace had the highest hardness. Total phenol and flavonoid content increased according to the amount of mulberry pomace added. Antioxidant activities, such as DPPH radical scavenging, hydroxyl radical scavenging, ABTS radical scavenging, and FRAP were highest in cookies with 12% mulberry pomace. In the sensory evaluation, sensory scores for color, taste, flavor, texture, and overall preference were highest in cookies with 8% mulberry pomace. Thus, our results suggest that the optimum amount of mulberry pomace to add to cookies is 8%.

• Journal of Korean Society of Forest Science
• /
• v.49 no.1
• /
• pp.11-31
• /
• 1980

The morphological, anatomical and physiological traits were eximined for Populus alba ${\times}$ glandulosa which is an important planting species in Korea. The results obtained are as follows: 1. External characters in the leaf shape and chaff shape in the catkin were inherited as incomplete dominance but nectar gland was inherited as dominance. 2. Among the 15 selected clones, 9 clones were male, 2 clones female and 2 clones monoecious. 3. There were well-developed cork layers and bast fiber bundles in the bark. 4. Primordial leaves composed of 3 layers of cells and those undifferentiated into palisade and spongy parenchymas differed in its origin. 5. Leaf scare consisted of two kinds of tissues; one is connected to vascular bundle and the other not to vascular bundle. Tissues which had been connected to vascular bundle were isolated with only 2 or 3 layers of cork cells from the outside. 6. There was complicated arrangement in the vascular bundle of petioles. 7. Growth of the hybrid was sensitively influenced by external temperature, day-length and amount of light. In particular, it was apparent in height growth. 8. Flatness, loam soils and a $60{\times}60cm$ spacing might be best factors for the growth of P. alba ${\times}$ glandulosa. 9. The rooting of 15 clones was dependant upon external factors. 10. The growth of P. alba ${\times}$ glandulosa was best at around 80% of soil moisture content on the basis of plot water capacity. 11. Temperature difference between inside and outside stems below 100cm during the winter was the greatest at the south among seasons and among directions. 12. The sap movement was markedly influenced by air temperature, relative humidity in forest stand and moisture content in stem. 13. Total sugars in the cortex changed with season but did not differ in the dircetion of the stem. 14. Isoperoxidase variations in the leaf were different among 15 clones. Thus, it may be useful as a criterium for clonal identification. 15. The rate of soil moisture content decreased at a rapid slope was faster than that at a slow slope. Poor growth of P. alba ${\times}$ glandulosa at the slope was probably due to depletion of soil moisture.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.1
• /
• pp.79-86
• /
• 2012

This study was performed to investigate the physiochemical properties and anti-diabetic effect of yacon vinegar by two-step fermentation. Yacon was matured at room temperature for 20 days. The sugar content of yacon juice prepared from mature yacon was approximately $14^{\circ}Brix$. In the first stage, yacon wine was produced from the juice at $28^{\circ}C$ for 6 days. In the second stage, acetic acid fermentation was conducted at $30^{\circ}C$ and 200 rpm for 6 days to produce yacon vinegar with 4.75% acidity. The major free sugars of yacon vinegar were glucose and fructose at 2,072.12 mg% and 463.95 mg%, respectively. The acetic acid content was the highest of the major organic acids at 3,881.44 mg%. The total free amino acid content was 62.88 mg% with the main free amino acids being proline, ${\gamma}$-amino-n-butyric acid and ornithine. The major minerals of yacon vinegar were Ca, K and Mg. The in vivo anti-diabetic activity of yacon vinegar was investigated in high-fat diet (HFD)/streptozotocin (STZ)-induced diabetic mice. Diabetic mice were administered orally with 10% yacon juice and two yacon vinegars (5% and 10%) at a dose of 7 mL/kg body weight once per day for 4 weeks. Five% yacon vinegar improved the fasting blood glucose levels and glucose tolerance test significantly compared to the diabetic control group (p<0.05). Yacon vinegar increased the pancreatic C-peptide concentration in a dose-dependent manner. These results show that 5% yacon vinegar has a more potent effect on ameliorating hyperglycemia than 10% yacon juice.