• Journal of Nutrition and Health
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• 제12권4호
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• pp.11-19
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• 1979

A numerical analysis of essential amino acid pattern of protein in daily Korean foods was conducted through computer programming based on the food intake data from 'Reports of national nutritional survey (1969, $1973{\sim}1979)'$ and food supply data from 'Food balance sheet $(1970{\sim}1977)'$. It was noted that the amounts of daily intake and supply of animal protein were gradually increased since 1973. In 1977, animal protein intake was 17.5g in total protein intake of 68g per person per day. Intake and supply of total essential amino acids were $20{\sim}28g$ per person per day in the both of urban and rural areas, and greater consumption of leucine, phenylalanine+tyrosine, isoleusine, lysine and valine was observed. Amino acids scores of consumed protein based on FAO provisional amino acid scoring pattern(1973) were around $75{\sim}90$ showing the scores of 77.9 in 1969 and 89.5 in 1977, and also lysine(1969, $1973{\sim}1976$) and threonine(1977) were considered as first limiting amino acid. On the other hand the scores of supply Protein $(1970{\sim}1977)$ rated in $82{\sim}88$, lysine$(1970{\sim}1971)$ or threonine $(1972{\sim}1977)$ was found as first limiting amino acid. Generally a protein quality of Korean daily food was improved since 1973 and a difference between urban and rural areas in terms of the nutritive quality of protein was considerably reduced in 1977.

• Journal of Biosystems Engineering
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• 제40권3호
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• pp.261-270
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• 2015

Purpose: Cold storage is the most popular method used to preserve highly perishable foods such as beef and fish. However, at refrigeration temperatures, the shelf life of these foods is limited, and spoilage leads to massive food waste. Moreover, freezing significantly affects the food's properties. Ice crystallization and growth during freezing can cause irreversible textural damage to foods through volumetric expansion, moisture migration induced by osmotic pressure gradients, and concentration of solutes,which can lead to protein denaturation. Methods: Although freezing can preserve perishable foods for months, these disruptive changes decrease the consumer's perception of the food's quality. Therefore, the development and testing of new and improved cold storage technologies is a worthwhile pursuit. Results: The process of maintaining a food product in an unfrozen state below its equilibrium freezing temperature is known as supercooling. As supercooling has been shown to offer a considerable improvement over refrigeration for extending a perishable product's shelf life, implementation of supercooling in households and commercial refrigeration units would help diminish food waste. Conclusions: A commercially viable supercooling unit for all perishable food items is currently being developed and fabricated. Buildup of this technology will provide a meaningful improvement in the cold storage of perishable foods, and will have a significant impact on the refrigeration market as a whole.

• 한국식품영양학회지
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• 제1권2호
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• pp.86-94
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• 1988

In view of the national health, the health of women during their childbearing age is Important. This survey was conducted for the purpose of pratice of nutrition education the dietary intakes, and the means of daily food intakes was investigated by food habit for 100 students and two day records of 75 women students of Junior on Dept. of Food and Nutrition in a college in November 1987. The results obtained are summarized as follows. 1) Average food habit score was only 4.67 out of possible 10.0 points. And 41% of the subjects belonged "poor food habit" group. 2) Their diets were found to be lacking in total amount of food intake (915$\pm$74gm)and in such foods as cereals, potatoes, green and yellow vegetables, oils and fats. But animal food Intakes were sufficient in such foods as fishes, meats and eggs. The percentage of animal protein to total protein was 43.8% in subjects. 3) The average calorie intake(1535$\pm$ 512kcal) was insufficient against R.0.A.(2000kcal), the other lacking nutrients were protein, Fats and oils, Ca, these percentages of R.D.A. were 98.2%, 64.0% and 89.6%. They showed that each person was depended upon more the chief meals than side dishes in intakes of energy.of energy.

• 한국축산식품학회지
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• 제44권4호
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• pp.951-965
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• 2024

Lactiplantibacillus plantarum is a valuable potential probiotic species with various proven health-beneficial effects. L. plantarum LM1001 strain was selected among ten strains of L. plantarum based on proteolytic activity on whey proteins. L. plantarum LM1001 produced higher concentrations of total free amino acids and branched-chain amino acids (Ile, Leu, and Val) than other L. plantarum strains. Treatment of C2C12 myotubes with whey protein culture supernatant (1%, 2% and 3%, v/v) using L. plantarum LM1001 significantly increased the expression of myogenic regulatory factors, such as Myf-5, MyoD, and myogenin, reflecting the promotion of myotubes formation (p<0.05). L. plantarum LM1001 displayed β-galactosidase activity but did not produce harmful β-glucuronidase. Thus, the intake of whey protein together with L. plantarum LM1001 has the potential to aid protein digestion and utilization.

• 대한지역사회영양학회지
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• 제12권5호
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• pp.569-582
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• 2007

This study was carried out to examine information regarding usage of health improving agents and health status of male workers in the Chonnam Yeosu industrial area. We obtained data by means of a questionnaire from 329 men. Of the subjects 44.7% were in their forties, high school education was 43.0%, married was 83.0% and $1,500{\sim}3,000$ thousand won in monthly income was 35.8%. Average height and weight of the subjects was $171.8{\pm}5.4 cm$ and $70.5{\pm}8.1 kg$. Average BMI was $23.8{\pm}2.2$. Drinking rate of respondents was 85.5%, the drinking rate of daily workers was significantly higher than rotation workers (p < 0.05). Rotation workers exercised more regularly than daily workers (p < 0.001). Subjective symptoms of the subjects always had eye problems (11.7%), shoulder aches (5.8%), ache in one's empty stomach (4.7%) in decreasing order. 21.4% of the subjects had a disease, and liver disease was the highest in the subjects; the second was cardio-vascular disease. Interval of health food intake was highly irregular (62.7% of respondents), and keeping healthy was the main motivation fur the usage of health foods. Health improving agents included oriental medicine, animal protein based restorative foods, nutrition supplements, health supplements, and natural foods. 33.3% of the subjects took health supplements, nutrition supplements (29.1%), oriental medicine (20.6%), natural foods (16.7%) and animal protein based restorative foods (3.9%), in respective order. Health improving agents were consumed higher in liver disease than other diseases. This study suggests that nutritional education and monitoring should be implemented for industrial workers to prevent life-habit diseases and to keep proper self-management of health status under special environments.

• 한국축산식품학회지
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• 제31권5호
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• pp.782-790
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• 2011

본 연구는 TGase 첨가에 따른 근원섬유 단백질과 비육류 단백질인 적소두단백질 또는 대두단백질간의 상호작용을 비교 평가하기 위해 수행되었다. 실험 1에서는 비육류 단백질 함량에 따른 물성 변화를 평가하였으며 실험 2에서는 TGase 반응시간에 따른 최적 조건을 평가하였다. 가열수율은 비육류 단백질을 첨가한 처리구에서 유의적으로 증가하였으며 특히 적소두단백질 1%을 첨가하였을 때 가장 높은 가열수율을 나타내었다(p<0.05). 반면에 겔 강도 및 점성도는 근원섬유 단백질 단독 처리구와 비육류 단백질을 첨가한 처리구와 비교하였을 때 유의적으로 차이가 나타나지 않았다(p>0.05). 또한 전기영동 결과는 가열 전 TGase 첨가 후 4시간 반응시켰을 때는 모든 처리구에서 변화를 보이지 않았지만(실험1), TGase 첨가 후 10시간 반응시킨 모든 처리구에서는 biopolymer 밴드가 나타났다(실험2). 또한 TGase 반응시간에 따른 겔 강도는 10시간째에 유의적으로 증가하였다(p<0.05). 하지만 10시간의 반응시간은 배양시간이 너무 길어 산업적으로 이용하기 부적합 하기 때문에 TGase함량을 0.5%로 증가시켜 효소와 단백질간의 최적 반응시간을 평가하고 비육류 단백질과의 상호작용을 통한 물성을 증진시키는 연구가 앞으로 필요할 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제21권5호
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• pp.732-737
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• 2008

This study developed a natural ingredient as a functional food possessing properties of attenuation of hypertension and cardiovascular hypertrophy. In a previous study hydrolysates obtained from chicken leg bone protein using Alcalase strongly inhibited angiotensin I converting enzyme (ACE) in vitro. In particular, hydrolysate (A4H) from four hours of incubation exhibited the highest ACE inhibitory activity (IC50 = 0.545 mg/ml). A4H was selected as a potent ACE inhibitor and orally administrated to spontaneously hypertensive rats (SHR) for eight weeks to investigate attenuating effects on age-related development of hypertension and cardiovascular hypertrophy. Results showed that treatment with A4H of SHRs attenuated the development of hypertension as effectively as the clinical antihypertensive drug captopril. Moreover, a significantly lower heart to body weight ratio and thinness of coronary arterial wall was observed in SHRs that had been treated with A4H or captopril. The results suggest that A4H can be utilized in developing an ACE inhibitor as a potential ingredient of functional foods to alleviate hypertension and cardiovascular hypertrophy.

• 한국산업융합학회 논문집
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• 제20권5호
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• pp.441-446
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• 2017

Among the many foods, it is hard to find perfect food with nutrition and functionality like beans. Korean food culture is the main ingredient of korean culture, kochujang, soybean paste, and soy sauce, and processed soybean tofu is the main ingredient. Soybean meets high quality protein and fat, and it has excellent results in prevention and treatment of all kinds of diseases. Soybean food is becoming a new generation health food. In countries where animal protein intake is low, soybean is used as a protein source instead of animal protein. Tofu, a processed food, is a complete food with high digestibility. In order to publicize the superiority of soybean nutritional value, Tofu processing and powder were investigated by observing the size, shape and characteristics of bean powder using domestic soybeans and imported soybean, and the variation of the amount of coagulant.

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2001년도 International Symposium on Food,Nutrition and Health for 21st Century
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• pp.61-68
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• 2001

Soybean, rice and nuts are the staple foods in South East Asia. In order to clarify the function of these foods in relation to coronary heart diseases, we have done a series of experiments using animals and humans. Soybean protein preparations (SPI) in comparison with an animal protein, casein (CAS), resulted in reducing atherosclerotic lesion development in apolipoprotein (apo) E deficient mice that develop an advanced lesion similar to that in humans. This action was attributed to the protein, since the ethanol-extracted SPI (EE-SPI), from which isoflavones and saponins removed, lowered the lesion development in apo E-deficient mice. However, The EE-SPI, compared to the SPI, resulted in a decrease of mRNA for key proteins of cholesterol metabolism (low density lipoprotein receptor and cholesterol 7$\alpha$-hydroxylase) in hypercholesterolemic rats, followed by an elevation of the serum cholesterol level, indicating a contribution of isoflavones to the serum cholesterol level. Rice protein (RPI) was also effective to lower the lesion development in apo E deficient mice. Both the SPI and RPI led to an increased level of the serum NOiN03, metabolites of NO. This effect appeared to be attributed to their high content of arginine. Besides, C57BL/6J mice fed a diet containing whole grain rice had an elevation of the serum high-density lipoprotein cholesterol. Furthermore, rice bran oil and the unsaponifiable fraction that is rich in plant sterols were effective to lower serum cholesterol levels in hypercholeserolemic rats. Finally, we tested if walnuts consumption would be hypocholesterolemic for Japanese. A diet containing walnuts effectively lowered the serum total and low density lipoprotein cholesterol in Japanese men and women. These animal and human experiments would be relevant to advocate publics to keep consuming diets including soybean, rice and nuts for their healthful life.

• Journal of Dairy Science and Biotechnology
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• 제29권1호
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• pp.17-22
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• 2011

Milk intake is widely recommended for healthy diet, not only for bone growth and maintenance, but also as a protein, calcium and magnesium sources as part of an adequate diet. Many research suggest that milk and dairy products are associated with a lower risk of type 2 diabetes mellitus (T2DM). Milk and dairy products are low Glycemic index (GI) and Glycemic load (GL) foods. The GI and GL are useful tools to choose foods to help control blood glucose levels in people with diabetes. The GI and GL of milk are 32~42 and 4~5, respectively, and which are about 1/2 and 1/5 of boiled rice. The mechanisms underlying the effects of dairy on T2DM development includes the calcium and vitamin D content in dairy foods and the possible positive effect of high milk and calcium intake on weight control. The role of dairy products on reducing the risk of diabetes can be inferred from the reports that lower serum IGF-1 levels were positively associated with diabetes and the girls with low milk intake had significantly lower IGF-1. Accumulating data from both patients and animal models suggest that microbial ecosystems associated with the human body, especially the gut microbiota, may be associated with several important diseases, such as inflammatory bowel disease, obesity, diabetes and cardiovascular disease. It was thought that fermented milk containing lots of probiotics can be useful for controling blood glucose levels and preventing complication of diabetes, but sucrose in commercial yogurt should be substituted. There are some reports of oligosaccharide, xylitol, and stevia as a potentially useful sweetener in the diabetic diet.