• Korean Journal of Community Nutrition
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• v.13 no.2
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• pp.288-297
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• 2008

It has been reported frequently that clinical features of gallstone disease in Korean were similarly changing to those of Occidentals. This changing was thought to be due to Westernized lifestyle and dietary patterns in Korean. The purpose of this study was to investigate the nutritional risk factor among patients with gallstone. The subjects of this study were 90 gallstone group with biliary stone as confirmed by cholecystectomy and 111 control group with no biliary stone as confirmed by ultrasonography adjusted according to age and gender. Anthropometric indices and biomarkers were measured and dietary habit as well as nutrient consumption pattern were investigated using a structured checklist of health-related eating behavior and a semi-quantitative food frequency questionnaire. The mean age was higher in GG (gallbladder stone patient group) than CG (control group). The average BMI and WHR (waisthip ratio) tended to be higher than those in CG. WC (waist circumference) and WHR of women in GG were significantly higher than in CG. GG had lower levels in TC (p < 0.01), LDL-C (p < 0.05), and HDL-C (p < 0.05), but higher FBG levels (p < 0.001). GG tended to be associated with lower physical activity and more frequent consumption of meat, meats with high fat and high sugar content food. The consumption levels of fiber (p < 0.05), vitamin C (p < 0.05), calcium (p < 0.01) in GG were significantly lower than in CG. These findings showed that the association with incidence of gallbladder stone and anthrophometric indices and dietary consumption patterns. Further study may be necessary to elucidate the dietary risk factors in the changing patterns of gallstone disease.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.632-642
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• 2019

The concentrations of functional compounds and micronutrients of chicken breast from native chickens were compared with those from broiler. Totally 200 male chicks from a commercial native chicken (HH) and three newly bred native chicken strains (2A, 2C, and 2D) were reared for about 2 kg of final live weight up to 12 wk. After slaughtered, antioxidant dipeptides, reducing sugar, free amino acids, vitamins, and minerals of the breast muscles were analyzed with those from broilers with similar live weight. Mostly native chicken strains had higher contents of carnosine, anserine, and reducing sugar than the broiler. Especially HH implied the highest values of carnosine and anserine, and 2C did the highest of reducing sugar (p<0.05). Vitamin A contents between native chickens and broiler were not significantly different (p>0.05). The contents of ${\alpha}-tocopherol$ were significantly higher in 2C than those of HH or broiler (p<0.05). Native chicken strains contained lower cholesterol levels than the broiler. Broiler had higher contents of P, Mg, and Na than native chickens (p<0.05), but it had lower content of Cu than HH or 2A. The savory free amino acids including glutamic acid was highest in 2A than the other native chickens and broiler (p<0.05). This study confirms that certain new strains of native chickens be a good source in terms of functional compounds and micronutrients which can be attractive health promoting nutritional quality factors.

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.455-462
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• 2003

A study was conducted to determine the effects of feeding a diet containing no Ca supplement (limestone) during the late finishing period on growth, marbling and serum 1,25-dihydroxy vitamin $D_3$ level in Korean native cattle. Twenty-four steers (20${\sim}$24 mo of age) were divided into two groups of 12 each: one group assigned to a control diet (concentrates containing 2.5% limestone) and the other to a diet containing no calcium supplement. They were allowed to have free access to diets (concentrates and orchard grass hay) and water during the entire feeding period (223 d). Serum $Ca^{2+}$, Ca and P concentrations were not influenced by diets, but serum 1,25-dihydroxy vitamin $D_3$ concentrations determined 2 or 6 mo after the beginning of feeding the experimental diets were higher (P<0.01) in steers fed the diet without Ca supplement than in those fed the control diet (78.3 vs 51.7 and 80.3 vs 51.1 pg/mL, respectively). Steers fed the diet without Ca supplement tended to have a higher intake of concentrates, but a lower intake of hay, compared to those fed the control diet. Average daily gain was higher (P<0.05) in steers fed the diet without Ca supplement than in those fed the control diet. Feeding the diet without Ca supplement remarkably (P<0.01) increased the marbling score (5.1 vs 2.2) and the muscle (M. longissimus dorsi) fat content (10.2 vs 6.7%) with a concomitant decrease in moisture content (67.6 vs 70.4%), compared to feeding the control diet. Ribeye area was increased (77.2 vs 82.8 $cm^2$) with the diet without Ca supplement, compared to the control diet (P<0.05). Meat color, pH and water-holding capacity in longissimus muscle were not different between the two groups. The Warner-Brazler Shear (WBS) force of the longissimus muscle was slightly (P=0.08) lower in steers fed the diet without Ca supplement than in steers fed the control diet (2.9 vs 3.2 kg/1.27-cm diameter core). Sensory evaluation showed that feeding the diet without Ca supplement slightly (P<0.05) improved tenderness (4.9 vs 4.5) and flavor (4.9 vs 4.6), compared to feeding the control diet, but juiciness was not affected by diets. Results showed that deletion of Ca supplement from finishing diets is beneficial, increasing growth and marbling partly through an increased energy intake and induced 1,25-dihydroxy vitamin $D_3$ synthesis that may increase intracellular $Ca^{2+}$ concentration and in turn fat synthesis.

• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.144-150
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• 2002

Sweet persimmon were tested in order to identify their use as secondary material which is excellent in function and taste as food. Samples were soaked for 1 and 5 min with NaCl concentration(0, 1 and 3%) at a certain heating temperature(25, 75 and 95$\^{C}$), and then tannin, vitamin C, flavonol, color intensity, sensory test and textural properties were analysed. The results of the analyses were as follows. Tannins were decreased as heating temperature, NaCl concentration and soaking time were increased, especially, that the control was 420 mg% but decreased 228 and 198 mg% at 95$\^{C}$(1 and 3% NaCl concentration) for 5 min. soaked in each. Vitamin C content also decreased more in higher temperature and NaCl concentration than control(122.4 mg%). Color intensity showed higher value in 1. and b than in heating temperature, NaCl concentration and soaked time longer remarkably, but a value decreased. The peel of sweet persimmons was analyzed myricetin(2.0 $\mu$g/g), quercetin(34.5 $\mu$g/g) and kaemperol(1.1$\mu$g/g), but in pre-treatment sample(95$\^{C}$, 1% NaCl concentration and 5 min. soaked) was showed higher myricetin(9.5 $\mu$g/g) and quercetin(5.5 $\mu$g/g). Textural properties were good in pre-treatment sample(95$\^{C}$, 1% NaCl concentration and 5 min. soaked) such as brittleness, cohesiveness, gumminess and chewiness. In sensory analysis, the pre-treatment samples(95$\^{C}$, 1% NaCl concentration and 5 min. soaked and 95$\^{C}$, 3% NaCl concentration and 1 min. soaked) were showed higher point than others.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.684-689
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• 2006

This study evaluated the physicochemical characteristics of domestic and imported packaged Kimchi in Korea. Six types of domestic and imported Kimchi were collected from a supermarket. According to the results, the salt concentrations of the domestic and imported Kimchi were 3.83% and 3.06%, respectively. The total lactic acid content was 0.33% for domestic Kimchi, and 0.29% for imported Kimchi. The total vitamin C content was found to be higher in the domestic Kimchi (30.9mg%) than in the imported Kimchi(25.9mg%). These results suggest that both are within the standards of the Korea Food and Drug Administration in terms of food containment: 1% or lower for acid, and $1{\sim}4%$ for salt. For the number of aerobic bacteria present in each of them, both contain approximately $10^4{\sim}10^5\;CFU/g$g, which is safely under the FDA standard of $10^7{\sim}10^8 \;CFU/g$. Therefore, neither is harmful at all in terms of the number of bacteria but continuous monitoring will be necessary. from texture analysis, the hardness and chewiness of the domestic Kimchi was better than the imported Kimchi. The hardness and chewiness of the domestic Kimchi indicated a better production process than imported Kimchi. There may not be a particular difference in terms of the sensory evaluation apart from its crispy taste. However, this also needs to be continuously monitored while the Kimchi is undergoing the fermentation process.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.233-239
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• 2000

In order to optimize the quality of pine sprout tea, its chemical properties were analyzed and the yeasts associated with the quality of pine sprout tea during the storage were isolated and identified. In proximate composition moisture content was 20.13%, but other components except sugar were relatively low. Sugars such as glucose(30.15%), fructose(19.57%), and sucrose(9.27%) were major sugars which contained up to 76.73%. Total vitamin C and soluble tannin contents were 11.31 mg% and 68.31 mg%, respectively. Thirteen kinds of free amino acids were detected, but they were contained only in trace. In fatty acid composition 64.69% of fatty aids composed mainly of saturated fatty acids and major fatty acids were oleic acid, palmitic acid, and tricosaenoic acid. Among 8 mineral elements detected, calcium content was highest with 79.00 mg% and followed by potassium(45.16 mg%) and magnesium(8.93 mg%). The sweetness of pine sprout tea was gradually decreased from $70^{\circ}\;Brix\;to\;63^{\circ}\;Brix$ and 3.2% of ethanol at the initial concentration was increased to 6.0% during the storage of 40 days. The yeasts associated with the quality and alcohol formation of pine sprout tea during the storage were identified by Biolog MicrostationlTM system, as Zygosaccharomyces rouxii, Kluyveromyces lodderae, Kluyveromyces wickerhamii, and Pichia fluxuum.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.2
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• pp.163-169
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• 2012

In this study, silk-gland powder of silkworm was investigated for the usefulness as a potential agent for functional cosmetics, total content of amino acids and DPPH free radical scavenging assay, and clinical trial were done. The analysis of the amino acids of silk-gland powder showed that serine (26.77 %) content was the highest and aspartic acid, glycine, and glutamic acid followed that. DPPH free radical scavenging activity of silk-gland powder was lower than vitamin C (82.3 % v.s. 97 %), The moisture and elasticity were increased in silk-gland powder compared to control cosmetics by 257.2 % and 181.15 %, relatively. These results suggest that silk-gland powder of silkworm may have beneficial properties as a material for cosmeceuticals.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.371-376
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• 2006

The purpose of this study was to investigate the quality characteristics of Bokbunja-Pyun, using various levels of Rubi fruit juice (0%, 4%, 6% and 8%). The chemical composition and physical characteristics of Bokbunja and Bokbunja-Pyun were analyzed and sensory evaluation was conducted. The statistical data analyses were completed using the SPSS program. The chemical components of Bokbunja were moisture 89.2%, sweetness 9.8 Brix%, pH 3.77, citric acid 8.98%, and vitamin C 26mg. The L-value of Bokbunja-Pyun was significantly decreased (p<0.001), but a- and b-values were increased with increasing Rubi fruit juice content (p<0.001). Among the mechanical characteristic, the hardness was the highest on R2 ($470{\pm}82.67$), the adhesiveness on R3 ($-5.00{\pm}1.0$), the cohesiveness on R4 ($99.22{\pm}6.95$) and the gumminess on R1 ($167.9{\pm}49.8$). The springiness was notsignificantly different between these groups. From the sensory evaluation, appearance, hardness, and flavor showed no significant variation, but transparency, elasticity, and overall quality were significantly different between the test groups. It was concluded that the optimum content of added of Rubi fruit juice was 6%, in proportion to the total weight.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.483-492
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• 2005

The propose of this study was to investigate the status of current nutrition labeling on the packaging of processed foods. The 2432 processed foods purchased at various retail markets in Jeonju and Daegu during June, 2004, were classified by food category according to the 2004 Food Codes and evaluated for the type of nutrition composition labeling and nutritional content claims. The results are summarized as follows: The percentage of processed food products with nutrition labeling was $27.5\%$ and $71.6\%$ of noodles had nutrition composition labeling, which was the largest number among the food category. Various unit of measurements were used in the nutrition labeling of the processed foods, per 100g or 100ml being the most common($51.8\%$) under the currently practiced nutrition labeling. Nutrition claims were made for $9.5\%$ (231 items) of the products. Drinks bad the largest number of nutrition claims of $27.3\%$ The most frequently used technology was 'contained' among the claims ($36.0\%$) and 'added' was the next ($30.7\%$). 'High in calcium' or the equivalent was the most popular nutritional claim Other nutrients for which content claims were made included: lipid, vitamin C, DHA, camitine, taurine etc.

• Food Science and Preservation
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• v.13 no.5
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• pp.655-660
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• 2006

To evaluate the chemical characteristics of organic Korean cabbages, the content of moisture, crude protein, crude lipid, crude ash, dietary fiber, mineral, vitamin C, free sugar, organic acid, chlorophyll and carotenoid were analyzed in organic and nonorganic cabbages. The levels of crude protein, crude lipid, crude ash, soluble dietary fiber, insoluble dietary fiber, minerals(Ca, P, Ee, Mg, S, Zn), ascorbic acid, dehydroascorbic acid, fructose, glucose, sucrose, chlorophyll a, chlorophyll b and carotenoid in organic cabbages were higher than those in nonorganic cabbages. However, the content of moisture, malic acid, citric acid, potassium in organic cabbages were lower than those in nonorganic cabbages.