• 농업생명과학연구
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• 제43권3호
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• pp.27-34
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• 2009

녹차 잎 1.5 g에 증류수 100 mL을 가하여 $75^{\circ}C$에서 5분 동안 추출하여 녹차 음료를 제조하였다. 저장 조건을 달리하여 A 녹차 음료 (빛을 인위적으로 차단하지 않음, 자연 상태의 대기 조건, 비타민 C 무첨가), B 녹차 음료 (빛을 알루미늄 호일로 감싸서 차단함, 질소를 불어넣어 자연 대기를 질소로 치환하였음, 비타민 C 30 mg/100 mL 첨가), C 녹차 음료 (빛을 알루미늄 호일로 감싸서 차단함, 질소를 불어넣어 자연 대기를 질소로 치환하였음, 비타민 C 무첨가)로 구분하여 $4^{\circ}C$에서 28일간 저장한 후, 유용 성분을 분석하였다. 총페놀 함량의 경우 저장 초기에 비하여 저장 28일 후 A 녹차 음료는 71.50%, B 녹차 음료는 73.88%, C 녹차 음료는 75.07%로 감소하였다. DPPH 라디컬 소거능은 저장 초기에 비하여 A 녹차 음료는 87.87%, B 녹차 음료는 92.93%, C 녹차 음료는 88.39%이었다. 녹차의 유용 카테킨인 epigallocatechin gallate (EGCG)는 28일간 저장 후에 A 녹차 음료는 130.61%, B 녹차 음료는 136.47%, C 녹차 음료는 4.34%이었다. 이상의 결과는 녹차의 저장 조건이 녹차 음료의 성분에 영향을 미치며, 빛, 질소 치환, 비타민 C가 매우 중요함을 시사하였다.

• 한국식품영양과학회지
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• 제26권5호
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• pp.800-806
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• 1997

Effect of temperature on Kakdugi during fermentation was investigated by measuring sensory, physicochemical and microbiological, properties up to 57 days. The diced(2.5$\times$2.5$\times$2.5cm) Chinese radishes(Ra-phanus sativus L.) with other ingredients were fermented under the different temperatures. Kakdugi were stored at 4$^{\circ}C$ after keeping at 2$0^{\circ}C$ for 12 hours(treatment E) from initial fermentation to the end at each temperature on preparation. The pH was decreased to the range of 4.14~4.29 in the initial of pH 5.8, and total acidity was increased 2~4 times more than that of in the initial period (0.24%). And the changes of treatment A, B, and C were nearly constant up to 57 days in the range of 0.80~0.88% (pH 4.1). The changes of vitamin C showed sigmoidal curve, increasing significantly in the palatable period after decreasing gradually in the initial period. The content of vitamin C in treatment E was rapidly decreased, but that of treatment C was kept high content up to 57days. the number of lactic acid bacteria was remarkably increased in palatable period and was gradually decreased thereafter. The scores of aroma, taste, overall acceptability in sensory evaluation during the fermentation was high in order of treatment E, C, D, B and A. The scores of sensory evaluation treatment D and E during fermentation was rapidly decreased, however, treatment A, B and C were maintained. Changes of lactic acid bacteria, and sensory properties, among treatment A, B and C which kept a good quality up to 57 days, had high scores of sensory evaluation, abundant vitamin C in the palatable period. The result showed that Kakdugi fermented at 4$^{\circ}C$ after keeping at 2$0^{\circ}C$ for 36 hours had better taste and quality than those of other treatments.

• 대한영양사협회학술지
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• 제7권1호
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• pp.1-8
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• 2001

The purpose of this study was to investigate the relationship between nutrient intakes and blood parameters of cardiovascular function in 40 female college students on self-selected diet in Chungnam. Anthropometric measurements, analysis of dietary intakes and blood composition were conducted. Serum levels of triglyceride, total cholesterol, HDL-cholesterol, LDL-cholesterol, CK-MB, and LDH were measured by biochemical analyzer. The results were summarized as follows. The mean age of the subjects was 22.5$\pm$1.2 years. The weight, height and BMI were 52.4$\pm$7.2kg, 161.3$\pm$5.7cm and 20.2$\pm$2.4, respectively. Daily energy and lipid intakes were 1634.2$\pm$ 437.7kcal and 46.8$\pm$17.0g. And the ratio of carbohydrate, protein, and lipid to energy intake was 59.2 : 14.5 : 26.3. Serum concentrations appeared to be 61.1$\pm$ 24.2mg/dl(triglyceride), 141.2$\pm$330.mg/dl(total cholesterol), 64.8$\pm$ 20.1mg/dl(HDL-cholesterol), 64.1$\pm$ 25.4mg/dl(LDL-cholesterol), 7.2$\pm$3.2IU/l (CK-MB), 107.9$\pm$23.4IU/l (LDH). In the relation between nutrient intakes and serum parameters, vitamin $B_1$ intake showed positive correlation with triglyceride, HDL-cholesterol, and CK-MB, respectively(p<0.001, p<0.05, p<0.05). Vitamin $B_2$intake had positive correlation with triglyceride(p<0.05). And vitamin C intake had negative correlation with HDL-cholesterol(p<0.05). From these results, it is suggested that the intakes of micro nutrients such as vitamin $B_1$, vitamin $B_2$, vitamin C have relation with cardiovascular function in female college students. However, further systematic research is needed to investigate the functions of micro nutrients in healthy persons for prevention of chronic diseases.

• 한국식품영양학회지
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• 제28권5호
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• pp.871-879
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• 2015

24-hour recall is the dietary assessment method most frequently used to evaluate dietary intake; however, accuracy is an issue when using this method, especially in large-scale studies. The purpose of this study was to assess the validity of dietary intake estimation using one serving size. Estimates of energy and nutrients taken in over a 24-hr period based on actual intake amount (24HRAI) and based on estimates of one serving size (24HRSS) were compared. Data were analyzed using a paired t-test, Pearson's correlation coefficients, and a cross-classification method. In male subjects, intake levels of energy, fat, vitamin C, vitamin $B_1$, Zn, and total food measured using 24HRAI were significantly higher than those measured using 24HRSS. In female subjects, intake of carbohydrates, fiber, fat, vitamin A, vitamin C, vitamin B complexes, various minerals, and total food measured using 24HRAI were significantly lower than those measured using 24HRSS. Energy-adjusted Pearson's correlation coefficients revealed that intake of all nutrients showed a significant positive relationship between the two measurement methods in both males and females. Cross-classification analysis revealed that 50.5~67.6% of women and 40.3~71% of men were classified in the same quartile of intake of each nutrient when comparing data from 24HRAI and 24HRSS. We conclude that using one serving size in 24-hr recall analysis was valid and therefore may be used in studies to assess food consumption in the general adult population. Also, this method can be used to classify energy and nutrient intake into quartile, which is useful in examining the association between diet and chronic diseases.

• 한국응용과학기술학회지
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• 제6권1호
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• pp.41-49
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• 1989

This study was carried out to study influence of antioxidants on serum and tissue of rats fed with thermally oxidized oil. The experimental animals used 30male rats of sprague-dawley weighting $150{\pm}25g$. They are divided into 5 groups and fed to experimental diets which are composed of 15％ thermally oxidized oil in addition to ascorbic acid, Vitamin E, Ethylendintrioteraaceticacid(EDTA) and none added oxidized oil by heat and fresh soybean oil group. Thermally oxidized oil was prepared from the soybean oil by heating at $180^{\circ}C$ for 30 hours. After feeding for 4 weeks, the result are as follows; 1. Body weight gain were lower B diet group than A diet group. 2. Total cholesterol levels in serum of all experimental diet groups except B diet group were higher than that of A diet group. 3. HDL-cholesterol levels of all experimental diet groups except E diet group were lower than that of A diet group. 4. The activities of GOT, GPT in serum of all experimental diet groups except B diet group and D diet group were higher than that of A diet group. 5. Vitamin E levels in serum of E diet group were highest than that of all experimental diet groups, and Vitamin E levels in liver of A diet group were highest than that of all experimental diet groups. 6. Lipid peroxide in Serum were highest B diet group than that of all experimental diet groups and the other experimental diet group significantly lower than that of the A diet group. 7. Lipid peroxide in liver of all experimental diet group except E diet group were significantly higher than that A diet group and lipid peroxide in kidney of all experimental diet group except B diet group were lower than that of A diet group. Four these results, as Vitamin C, Vitamin E, and EDTA added diets have effect of thermally oil by antioxidants, it could be suggested that thermally soybean oil diet has required to add antioxidant because it has not sufficient Vitamin E for antioxidant and intake and overtake level of thermally soybean oil diet should be studied to go ahead.

• 한국포장학회지
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• 제22권1호
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• pp.15-23
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• 2016

Gelatin soft capsules, manufactured by the press through package(PTP) process, are widely used in the production of multivitamin dietary supplements and other health functional foods. Gelatin capsules can prevent light and air from having a direct contact with the contents in the capsule, and the nutrients inside the capsules are preserved without any loss. In the present study, on the basis of the results on the safety of gelatin capsules. The parameters investigated included degradation of the capsules before their shelf life, capsule deformation, and changes in specific nutrients. Moisture and heat in the production and storage environments of the capsules caused the gelatin to swell and attach some of the inorganic salts in the vitamin contents. Nutritional component analysis showed that B1, B5, B9, and B12 contents were decreased, while mineral elemental analysis shown calcium, chloride, and zinc compound were found to be infused into the gelatin of the capsule shell.

• Nutrition Research and Practice
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• 제16권sup1호
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• pp.57-69
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• 2022

BACKGROUND/OBJECTIVES: Vitamin D is produced in the skin during sun exposure and is also ingested from foods. The role of vitamin D needs to be considered in the prevention and management of various diseases. Moreover, since the majority of Koreans spend their days indoors, becoming susceptible to the risk of vitamin D deficiency. The current study aims to prepare a basis for determining dietary reference intake of vitamin D in Korea, by reviewing the evidence against various diseases and risks. MATERIALS/METHODS: Literature published in Korea and other countries between 2014 and 2018 was prioritized based on their study design and other criteria, and evaluated using the RoB 2.0 assessment form and United States Department of Agriculture Nutrition Evidence Library Conclusion Statement Evaluation Criteria. RESULTS: Of the 1,709 studies, 128 studies were included in the final systematic analysis after screening. To set the dietary reference intakes of vitamin D based on the selected articles, blood 25(OH)D levels and indicators of bone health were used collectively. Blood vitamin D levels and ultraviolet (UV) exposure time derived from the Korean National Health and Nutrition Examination Survey were analyzed to establish the dietary reference intakes of vitamin D for each stage of the life cycle. The adequate intake levels of vitamin D, according to age and gender, were determined to be in the range of 5-15 ㎍/day, and the tolerable upper intake level was established at 25-100 ㎍/day. CONCLUSIONS: The most important variable for vitamin D nutrition is lifestyle. A balanced diet comprising foods with high contents of vitamin D is important, as is vitamin D synthesis after UV exposure. The adequate intake level of vitamin D mentioned in the 2015 Dietary Reference Intakes for Korean (KDRI) remained unchanged in the 2020 KDRI for the management of vitamin D nutrition in Koreans.

• 한국의류학회지
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• 제22권5호
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• pp.646-653
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• 1998

Because there is a great concern' today about the damaging effect of chronic exposure to sunlight the use of sunscreen providing the photoprotection effect against ultraviolet (UV) was widely increased. As a result of common use of level of photosynthetic Vit. D3 in human skin decreased these days. In our experiment the animals covered with fabrics with 50% (fabric B) and 100% (fabric A) protection rate against ultraviolet B (UVB) were used to measure serum 25(OH)D3, ALP, total clacium and phosphorus. Vitamin D deficiency diet group had no effect on concentration of serum phosphorus. But the concentrations of serum 25(OH)D9 and total calcium were more decreased in vitamin D deficiency diet rats than in normal diet rats. Alkaline phosphatase activity in sunlight irradiated groups covered with 50% (fabric B) and 100% (fabric A) WB protection fabrics was more significantly decreased than vitamin D deficiency diet group. In conclusion, sunlight irradiateted groups were compared to effective to protect born disease due to the Vit. D deficeincy group.

• Journal of Nutrition and Health
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• 제42권5호
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• pp.423-433
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• 2009

본 연구는 흰쥐를 대상으로 엽산결핍 또는 엽산결핍/비타민 $B_{12}$결핍/0.3% 호모시스틴 식이의 공급을 통해 각각 경미한 호모시스테인혈증과 중위의 호모시스테인혈증을 유도한 후, 혈장, 간 및 뇌 조직내 메티오닌 대사회로 biomarker와 엽산 농도 사이의 상관관계를 분석함으로써 영양성 호모시스테인혈증의 특성을 규명할 목적으로 실시하였다. 6 주령 Sprague-Dawley 숫컷 쥐에게 엽산이 충분한 식이 (FS), 엽산결핍식이 (FD), 또는 동일 식이에 호모시스틴을 첨가한 식이 (FSH and FDH), 엽산결핍/비타민 $B_{12}$ 결핍/호모시스틴 첨가 식이 (FDHCD)를 8주간 공급하였다. 1) FD와 FDH 식이군은 경미한 호모시스테인혈증을 (17.41 ${\pm}$ 1.94 nmol/mL) 나타냈으며, FDHCD 식이군은 중위의 호모시스테인혈증을 (44.13 ${\pm}$ 2.65 nmol/mL) 나타내어 엽산과 비타민 $B_{12}$결핍에 의한 영양성 호모시스테인혈증의 모델로 이용할 수 있었다. 2) FD, FDH, FDHCD 식이군의 간 (p < 0.001)과 뇌조직 (p < 0.01) 내 엽산 농도는 FS, FSH군 보다 유의적으로 낮았으나, FD, FDH, FDHCD 식이군의 간 및 뇌조직의 엽산농도 사이에는 유의적인 차이가 없었다. 이와 대조적으로 혈장 엽산 농도는 FDHCD 식이군 (126.5 ${\pm}$ 9.6 nmol/L)이 FD, FDH 식이군 (21.1 ${\pm}$ 1.4 nmol/L, 22.0 ${\pm}$ 2.2 nmol/L)(p < 0.001) 보다 약 6배 높았으며, 이는 비타민 $B_{12}$ 결핍에 의한"methyl-folate trap"으로 인해 엽산이 효율적으로 조직내 보유되지 못하고 혈류로 나와 소변을 통해 배설되기 때문인 것으로 보인다. 3) FD와 FDH 식이군의 간조직의 SAH 농도는 각각 대조군 보다 44% 및 50%씩 증가되었고 (p < 0.001), 간 SAM 농도는 각각 대조군 보다 72%, 71% 저하되었으며 (p < 0.001), 그 결과 두 군 모두 SAM/SAH 비율이 대조군 보다 약 80% 저하되었다 (p < 0.001). 한편 FDHCD 식 이군의 간 SAH 농도를 대조군과 비교할 때 대조군 보다 107% 증가되었고 (p < 0.001), SAM 농도는 대조군 보다 81% 저하되었으며 (p < 0.001), 그 결과 SAM/SAH 비율이 대조군 보다 약 90% 저하되어 매우 낮은 SAM/SAH 비율을 나타냈다 (p < 0.001). 뇌조직 SAM 농도는 엽산결핍, 비타민 $B_{12}$결핍 및 호모시스틴 급여에 의해 영향을 받지 않고 대조군과 유사한 수준을 보여 뇌조직내 SAM의 항상성을 나타냈으나, FDHCD 식이군의 뇌조직 SAH 농도는 대조군 보다 60% 증가되었으며 (p < 0.05), 그 결과 SAM/SAH 비율은 대조군 보다 약 28% 저하되었다 (p < 0.05). 따라서 중위의 호모시스테인혈증을 나타낸 실험군에서만 뇌조직의 SAH 농도가 증가되었다. 4) 영양결핍 (엽산 또는 비타민 $B_{12}$)에 의한 호모시스테인혈증의 특성을 조사할 목적으로 혈장, 간 및 뇌 조직내 메티오닌 대사회로 biomarker와 엽산 농도 사이의 상관관계를 조사하였다. 혈장 호모시스테인은 간 엽산과 음의 상관관계 (r = -0.641, p < 0.01)을 보였으나, 뇌 엽산 또는 혈장 엽산과는 유의적인 상관관계를 보이지 않았다. 그러나 이와 대조적으로 FDHCD 식이군을 제외시킨 나머지 네개의 실험군 자료만으로 상관관계를 분석하였을 때 혈장 호모시스테인과 뇌 엽산 (r = -0.321, p < 0.05), 혈장 엽산 (r = -0.581, p < 0.01), 간 엽산 (r = -0.684, p < 0.01) 사이에 모두 유의적인 상관관계를 나타냈다. 혈장 호모시스테인과 간조직의 SAH 및 SAM 농도 사이의 상관관계는 FDHCD군을 제외시킨 나머지 네개의 실험군 자료만으로 상관관계를 분석하였을 때 뇌조직 SAH 농도들 제외한 모든 상관계수가 전체실험군 자료로 분석한 경우보다 높았다. 따라서 엽산결핍/비타민 $B_{12}$결핍으로 인한 호모시스테인혈증 (FDHCD)에서는 혈장 엽산이 엽산결핍군 (FD, FDH)보다 높으면서 동시에 혈장 호모시스테인 농도도 높은 특성을 보였다. 결론적으로, 식이 중 엽산만 결핍된 경우와 엽산결핍과 비타민 $B_{12}$ 결핍을 동반할 경우"methyl-folate trap"으로인해 혈장 엽산과 호모시스테인 농도 패턴에 차이가 있었으며, 메티오닌 대사회로의 biomarker 사이의 상관관계와 혈장 엽산, 뇌 엽산 및 뇌 SAH와 호모시스테인 농도 사이의 상관관계가 차이가 있었다. 또한 엽산 결핍과 비타민 $B_{12}$ 결핍으로 인해 나타나는 뇌 SAH 농도의 증가는 메틸화를 저해시킴으로써 인지능력에 영향을 줄 수 있을 것으로 사료된다.

• 한국식품영양과학회지
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• 제11권2호
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• pp.7-12
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• 1982

B-vitamin contents in ginsengs ranged from 55.9 to 65.5 r/g and from 13.2 to 14.5 r/g for niacin and niacin amide, from 4.9 to 5.4 mr/g for cobalamine, and from 3.9 to 8.2 r/g and from 6.9 to 8.2 r/g for riboflavin and thiamine regardless processing. Especially, cobalamine was detected in ginseng. It is found that the contents of B-vitamins somewhat decreased according to processing methods, washing-dried and steaming-dried of fresh ginseng. Niacin, niacin amide and cobalamine decreased by $6{\sim}9%$. Therefore, it is approved that B-vitamins were stable in processing methods.