• Journal of Life Science
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• v.34 no.5
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• pp.296-303
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• 2024

Vinegar is a fermented food product created by fermenting various sugar- and starch-containing ingredients with microorganisms. It contains a variety of organic acids, sugars, amino acids, esters, and other compounds that contribute to its unique sensory properties. Vinegar is known for its potential benefits, including aiding digestion, lowering blood sugar levels, anti-obesity effects, and antioxidant properties. It is also believed to contribute to improving alkaline body conditions. This study was conducted to develop functional dried vinegar powder from naturally fermented vinegars. Unripe apple, brown rice, and black chokeberry (aronia) were fermented using Gluconacetobacter xylinus for 90-180 days. The filtrate vinegar was spray dried with 37.46% maltodextrin, 5% glucose, 1% citric acid, and 0.04% vitamin C. Analysis of the acidity, color difference, water and soluble solid content, and heat stability of dried vinegar (DV) confirmed that spray drying is a suitable method for powder production. Moreover, the DVs exhibited excellent sensory attributes and solubility. Among the DVs, aronia-DV showed the highest 1,1-diphenyl-2-picryl hydrazyl and 2,2-azobis (3- ethylbenzothiazoline-6-sulfonate) radical scavenging activity (36.7% and 75.3%) and reducing power (0.334) at 0.5 mg/ml concentration, respectively. The nitrite scavenging activity was highest in brown unripe apple-DV, followed by aronia-DV and brown rice-DV. In the anti-thrombosis activity assay, aronia-DV showed the highest prothrombin inhibition. The brown rice-DV exhibited lipid accumulation inhibitory activity in 3T3-L1 adipocytes without cell cytotoxicity. Our results suggest the potential for commercialization of dried vinegar, highlighting its diverse benefits and applications.

• Journal of Nutrition and Health
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• v.50 no.3
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• pp.257-269
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• 2017

Purpose: This study was conducted to evaluate the risk of metabolic factors in adults consuming 3-in-1 coffee from the 2012~2015 Korea National Health and Nutrition Examination Survey (KNHANES). Methods: A total of 5,872 subjects (male = 2,253, female = 3,619) aged 19~64 yrs were presented with food frequency questionnaires, and they were classified according to coffee consumption level and types of coffee consumed (black coffee, ${\leq}1$ time/day of 3-in-1 coffee, > 1 and ${\leq}2$ times/day of 3-in-1 coffee, > 2 times/day of 3-in-1 coffee). Analysis was conducted by gender for age-stratified groups: 19~39 (male = 968 and female = 1,285) and 40~64 (male = 1,468, female = 2,151) yrs old. Results: Black coffee consumption was associated with a significantly higher education level and household income compared to 3-in-1 coffee consumption in both males and females. The > 2 times/day group had significantly more smokers compared to other patterns of coffee consumption in both males and females. In the 40~64 yrs age group, males and females in the > 2 times/day group had significantly lower density of micronutrients such as fiber, niacin, vitamin C, calcium, phosphorus, and potassium compared with black coffee consumption. In the 40~64 yrs age group, males (OR: 2.03, 95% CI: 1.13~3.64) in the > 2 times/day group were at a higher risk of metabolic syndrome compared with black coffee consumption after multivariable adjustment. Conclusion: We found that frequency of 3-in-1 coffee consumption may be associated with prevalence of metabolic syndrome in males aged 40~64 yrs.

• The Journal of the Korea Contents Association
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• v.20 no.11
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• pp.511-524
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• 2020

Purpose: This study aims to examine the effect of increased physical activity (PA) regarding health-related quality of life (QOL) and nutrition intake in hemodialysis patients. Methods: The research was quasi-experimental using pre-test and posttest design. The participants were 60 patients, 30 each in the experimental and control group. The program was up to eight weeks long and involved two kinds of aerobic exercises: intradialytic aerobic exercise to be performed thrice a week and walking for up to seven days a week. The 60 patients undergoing hemodialysis for end-stage renal disease underwent assessment of International Physical Activity Questionnaires (IPAQ), 24-hour diet recall and a 12-item short-form health survey (SF-12; physical component summary score(PCS) and mental component summary score(MCS)) before and after the exercise program. Nutrition intake was assessed using CAN-2.0. Data were analyzed using descriptive statistics, independent t-test, 𝑥2 test, and Mann-Whitney U test. Results: In the experimental group, PA post-test scores were also significantly higher than the pre-test scores and the levels of physical component summary score (PCS) in QOL were significantly improved post-test, but the scores on nutrient intake did not improve. The levels of PCS were significant correlations animal protein, manganese, selenium, and Vitamin C. Although there was no group effect, total calorie of nutrition intake was higher than the comparison group. Conclusion: Combined intradialytic exercise and walking was found to be effective on PA, and PCS in QOL. Therefore, the findings of the current study may provide an appropriate guidance for encouraging exercise by hemodialysis patient.

• Journal of Life Science
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• v.26 no.4
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• pp.446-452
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• 2016

Garlic (Allium sativum L.) and its extracts have been used in a wide range of applications, including as folk medicines in many Asian countries. This traditional herb has several functional properties and strong biological activities, making it useful as a functional food material. This study investigated the biological activities of solid-garlic after fermentation by lactic acid bacteria. Several solid-garlic fermentation strains of lactic acid bacteria were isolated from Korean traditional fermented food or obtained from the Korean Collection for Type Cultures. Lactic acid bacteria showed selective growth in garlic extracts on MRS media. Fermentation of solid garlic (heated 121℃, 15 min or not heated) by lactic acid bacteria gave total polyphenol and flavonoid contents of 731.0-845.2 g/g and 92.68-413.58 g/g, respectively. The DPPH scavenging activities and SOD like activities were measured as 7,584% and 9499%, respectively. These activities were relatively higher than a positive control, vitamin C. Measurement of antidiabetic activity using α-glucosidase inhibition assay showed that solid garlic fermented with lactic acid bacteria gave a higher activity than the control, acarbose. Fermentation of solid garlic with lactic acid bacteria may therefore help to alleviate adverse biological activities, as well as provide functional food materials.

• Journal of Sericultural and Entomological Science
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• v.51 no.2
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• pp.207-210
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• 2013

In this study, matured silkworm hemolymph was studied for inhibitory effect on melanin formation, tyrosinase activities. A matured silkworm hemolymph mass purification method was developed and some of suppressing melanin formation effects were investigated, too. As a result, the advanced purification method was higher in yield rate than existing one by 53%. A free radical scavenging activity of hemolymph was higher than sericin on the market($IC_{50}$, $202.9{\pm}33.1$) and lower than vitamin C($0.57{\pm}0.02$) by $6.4{\pm}0.3{\mu}g/m{\ell}$. An inhibitory effect on melanin synthesis was higher in hemolymph compared to Morus bark and arbutin by 9.15% and 11.56%, respectively. An inhibitory effect on tyrosinase activity was higher in hemolymph than Morus bark and lower than arbutin. Effect of hemolymph $45{\mu}g/m{\ell}$ on suppressing of tyrosinase was almost 90%. Thus, these results suggest that hemolymph of matured silkworm may have beneficial properties as a material for cosmetics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.146-151
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• 2004

To evaluate a gamgug (Chrysanthemun indicum L.) as a new food material, its physicochemical properties were analyzed. The proximate compositions of gamgug were that the moisture content 10.51%, 9.38% for crude protein, 3.47% for lipid, 4.87% for ash, 13.12% for reduing sugar, 9.03% for crude fiber, and 0.74% for vitamin C, respectively. The essential amino acid contained in gamgug accounted for 41.42% of the total amino acid, while the non-essential amino acid accounted for 58.58%. It was shown that the fatty acid consisted of 6 different kinds, of which 22.63% for palmitic acid followed by 17.51% for linoleic acid, 12.76% for linolenic acid, 4.36% for myristic acid, 3.16% for oleic acid, and 0.61% for stearic acid, respectively. The content of minerals was that K was 847.4 $\mu\textrm{g}$/g which was the largest, Mg 369.0 $\mu\textrm{g}$/g, Ca 300.8 $\mu\textrm{g}$/g, and Na 61.4 $\mu\textrm{g}$/g, respectively. It was also shown that gamgug contained 45 different kinds of volatile flavor compounds, of which a docosane accounted for 9.4%, a benzene, 1-(1,5-dimethyl-4-hexenyl)-4-methyl-benzene for 5.8%, and camphor for 5.4%, respectively.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.117-122
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• 2017

The aim of this study was to evaluate the quality characteristics of fresh red paprika treated by electron-beam irradiation at quarantine doses. The initial microbial loads were low with $10^4$ and $10^2$ colony-forming units/g for total aerobic bacteria and coliform, respectively; however, a dose of 1 kGy resulted in load reduction of 1 log cycle. A dose level of more than 1 kGy caused significant decreases in the hardness and carotenoid content parameters. An applied dose level of less than 2 kGy did not affect vitamin C content; however, a decrease of 87-90% was observed after 40-day storage. Samples treated with 2 kGy showed significantly lower acceptance compared to the control, with lower sensory evaluation scores for color and texture. Therefore, e-beam irradiation at dose range of 0.4 and 1 kGy was found to be appropriate for quarantine applications for microbiological control and quality maintenance of paprika.

• Korean Journal of Environmental Agriculture
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• v.28 no.3
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• pp.227-232
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• 2009

Land application of animal manure, such as pig slurry(PS), has been considered as valuable organic source to supply necessary nutrients for crop growth. On the other hand, little information is available on the effect of consecutive application of PS on agricultural soils. This study was conducted to evaluate the influence on change in soil chemical properties and yield of Chinese cabbage in soils amended with slurry composting and bio-filtration pig slurry (SCB) for four consecutive crop cultivations (2007-2008). Among total application rates required, a basal fertilizer (35%) was applied with SCB or chemical fertilizer (CF). The CF was applied as a side dressing was applied in all treatments. There was no significant effect of SCB and CF on Chinese cabbage yield during four cropping seasons. In addition, soluble sugar, vitamin C contents and yields of Chinese cabbage between SCB and CF did not show statistically significant difference. During the experiment, soil chemical properties between SCB and CF treatment showed similar pattern, however, the contents of exchangeable sodium (Na) in soil has been increased (P<0.05) since the second cropping season because of higher Na contents in SCB. Therefore, the use of SCB as a substitute of CF is available for growth and yield of chinese cabbage while its long-term application might leads to an accumulation of Na in soil.

• Journal of Convergence for Information Technology
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• v.10 no.11
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• pp.168-176
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• 2020

Reactive oxygen species (ROS) damage DNA and cause cancer. Therefore, the research is being conducted on the development of antioxidants for the removal of ROS. This study was performed to investigate antioxidant activity and protective effect against oxidative DNA damage using ethyl acetate fractions from the cone of Pinus rigida × taeda (ERT). The antioxidant activity was evaluated using the DPPH, ABTS radical scavenging assay, reducing power assay, and Fe2+ chelating assay. Also, the contents of phenolic compounds and vitamin C related to antioxidant activity were analyzed to confirm phytochemicals. The DNA protective effect against oxidative stress was confirmed by the φX-174 RF I plasmid DNA cleavage assay. As a result, ERT showed DPPH and ABTS radical scavenging activities in a concentration-dependent manner. The results of reducing power and Fe2+ chelating activities were 77.32 ± 2.28% and 64.09 ± 1.01% at 200 ㎍/㎖. Also, ERT showed a DNA protective effect against oxidative stress.

• Korean Journal of Community Nutrition
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• v.7 no.6
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• pp.833-843
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• 2002

This study was carried out to investigate the effect of hygiene education on the microbiological changes of processing utensils and the environmental in the manufacture of cereals and to evaluate the Cd, Pb contents and nutrient compositions of 11 cereals. The result of microbiological evaluation was that fungi, coliforms and staphylococcus species were detected in employees, on equipment, utensils and environments in the first inspection. Fungi were detected in most of the cereals, staphylococcus species were detected in soybeans, perilla seeds and sea tangle How, and bacillus cereus was detected in sorghum and black sesame seeds. The water content of rice, barley, glutinous rice, brown rice and carrot flour in packaged products, and in carrot flour, angelica keiskei, carrot, sea mustard and potato in bulk products was in excess of 8.0%. The Pb content of cereals was 0.14-0.51 mg/kg and Cd was not found. The acid value of Job s tears flour and black sesame seed flour was higher than 5.0 mg/g oil. Cereals were manufactured from 41 different cereals and grains, legumes, seeds and nuts, vegetables, potatoes, seaweeds, fruits, glucose and salt. The average content of cereals and grains, legumes, and seeds and nuts in cereals was 75.75%, 16.19% and 4.93%, respectively. The mean nutrient content per 100 g of cereals was calories 365.8kcal, protein 13.3 g, fats 5.9 g, carbohydrates 63.4 g, Ca 91.8 mg, p 269.9 mg, Fe 3.15 mg, Na 76.2 g, K 421.8 mg, Zn 2.33 mg, Vit. A 12.5 R.E., Vit. B$_1$0.23 mg, Vit. $B_2$ 0.16 mg, Vit. $B_6$ 0.46 mg, Niacin 3.5 mg, Vit. C 1.36 mg, folic acid 62.3 $\mu$g and Vit. E 1.24 mg. When nutrients value of 48 g of cereals and 200 $m\ell$l of milk was compared to 1/3 of the RDA, the values were below than 60% of 1/3 of the RDA except Na, K, Vitamin $B_1$ and C contents. The average carbohydrate : protein : fat ratio of energy intake was 54.27 : 17.45 : 28.28, respectively. Therefore, a training program consisting of the education of the staff in surveillance and standard operating procedures, the elimination of dangerous procedures, sanitation checklist, the implementation of Preparation methods and standard recipes for cereals is required.