• Journal of Nutrition and Health
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• 제30권10호
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• pp.1140-1152
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• 1997

Serum and liver lipid levels and fatty acid composition of liver phospolipids (PL) were investigated in 36 rats which consumed either one of five different dietary fats or a high carbohydrate diet for 4 weeks. As the sources of five dietary fats, concentrated cicosapentaenoic acid(EPA), fish oil (FO), perilla oil(PO), corn oil(CO) and beef tallow (BT) were provided to the rats. As a control group, cron starch (CS) replaced dietary fat. The FO group showed lower serum total cholesterol (TC), high density lipiprotein cholesterol(HDL-C) and serum PL levels than those of the CO group(p<0.05). There were no significant differences in serum TC and serum HDL-C levels between the polyunsatured fatty acid(PUFA) groups and the EPA, FO and PO groups. The CS group showed the highest level serum TC. Compared with the CS group, both the EPA and CO groups showed significantly lower atherogenic indices(AI). However, there were no significant differences in AI among different dietary fat groups. No significant differences in liver triglyceride (TG) , TC and PL levels were detected among the six experimental groups. Phosphatidylcholine(PC) and phosphatidylethanolamine(PE) composed 30-40% and 15-20% of total liver PL, respectively. The fatty acid composition of liver PC and PE reflected dietary fatty acid composition . Compared to the different dietary fat based diets used in our study, the high carbohydrate diet had the most adverse effects on serum lipid profiles. However, we can not conclude from this result that long chain n-3 PUFA diets such as the EPA and FO based diets have more beneficial effects on serum lipid profiles than n-6 PUFA diet such as the CO based diet or shorter chain n-3 PUFA diets like the PO based diet.

• BMB Reports
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• 제45권7호
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• pp.419-424
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• 2012

High-fat diets (HFD) and high-carbohydrate diets (HCD)-induced obesity through different pathways, but the metabolic differences between these diets are not fully understood. Therefore, we applied proton nuclear magnetic resonance ($^1H$ NMR)-based metabolomics to compare the metabolic patterns between C57BL/6 mice fed HCD and those fed HFD. Principal component analysis derived from $^1H$ NMR spectra of urine showed a clear separation between the HCD and HFD groups. Based on the changes in urinary metabolites, the slow rate of weight gain in mice fed the HCD related to activation of the tricarboxylic acid cycle (resulting in increased levels of citrate and succinate in HCD mice), while the HFD affected nicotinamide metabolism (increased levels of 1-methylnicotineamide, nicotinamide-N-oxide in HFD mice), which leads to systemic oxidative stress. In addition, perturbation of gut microflora metabolism was also related to different metabolic patterns of those two diets. These findings demonstrate that $^1H$ NMR-based metabolomics can identify diet-dependent perturbations in biological pathways.

• Journal of the korean academy of Pediatric Dentistry
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• 제25권1호
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• pp.93-102
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• 1998

Infant formula in nursing bottle, with inappropriate feeding habits, is major factor associated with the development of nursing caries. Although each infant formula has different carbohydrate and protein composition, studies comparing cariogenic potential of many Korean-branded infant formulas are deficient. In addition, it is on the point of being difficult to evaluate the cariogenecity of milk due to development of many infant formulas. In this study, to evaluate the cariogenic potential of many infant formulas, after oral rinse with six Korean-branded infant formulas(three milk based formulas, one soy based formula and two specific formulas for infants with allergy to milk protein and with lactose intolerance) for ten adult volunteers(eight males and two females), plaque pH change was measured with In vivo/In vitro combination technique and results were as follows. 1. All six different kinds of Korean-branded commercial infant formulas dropped the plaque pH significantly(p<0.05) and at an hour after rinse, plaque pH was not recovered in most of subjects. 2. Soy based infant formula and casein-hydrolyzated infant formula containing no casein dropped the plaque pH significantly more than milk based infant formula containing casein (p<0.05). 3. In the milk protein of infant formulas, casein had more effect on buffering the pH change of the infant formula than whey protein and casein-hydrolyzated infant formula had a reduced effect of casein. 4. In infant formulas with similar protein composition, infant formula containing sucrose dropped plaque pH more than infant formula containing lactose, but there was no significant difference (p>0.05).

• Journal of Nutrition and Health
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• 제26권4호
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• pp.390-404
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• 1993

The purpose of this paper is to determine the percentage of body fat by measurement of skin-fold thickness of the triceps and the subscapular area to investigate the relationship between the daily energy intake and expenditure among obese women and nonobese women based on the percentage of body fat and age. This survey included 422 females in Cheju. 1) The age distribution of the 422 females surveyed was : 26.8% were in their 20's, 20.6% in their 30's, 21.3% in their 40's, 19.0% in their 50's and 12.3% were above 60 years of age. The 422 females consisted consisted of 78% housewives, 12.8% college student and 9.2% single working women. 2) The average height and weight of the surveyed women were respecitively 159.0$\pm$4.2cm and 56.0$\pm$7.2kg, the percentage of body fat of the surveyed women was 24.8$\pm$9.8%, and the BMI of those surveyed was 22.7$\pm$2.7. If higher than 30% body fat was defined as being obese, 15.6% of the surveyed women were assessed to be obese. 3) Total daily food consumption and energy intake of the group of women aged 60 and older was significantly small. Food consumption and nutrient intake of obese women was greater than that of the nonobese group, but not significant. Carbohydrate intake of the obese group in their 40's was significantly higher than the nonobese group. Total food consumption, energy and carbohydrate intake of the obese group in their 50's was significantly higher than the nonobese group. Vegetable intake of the obese group in their 60's and older was significantly higher than the nonobese group. 4) The total time of physiological activity of women aged 60 and older was significantly higher than for the other age groups and the total work time was significantly lower. The total work time of women in their 20's was not lower than the other groups. Considering the low energy expenditure of physical activity for women in their 20's, they appeared to have light activity. However, there was not a significant difference in the physical activity time among middle aged women groups(from 30 to 50). The entire energy expenditure of the obese group was greater than the nonobese group. However, the energy expenditure per body weight in the obese group was significantly less than that of the nonobese group in terms of the basal metabolic rate in consideration of the fat free mass. 5) There was a positive correlation between the percentage of body fat and the factors of age, sleeping time, total time of physiological activity, housework time, time spent watching TV, energy expenditure, energy intake, carbohydrate and cereal consumption. On the other hand, the percentage of body fat was negatively correlated with energy expenditure per body weight based on the basal metabolic rate in consideration of the free mass.

• Journal of Korean society of Dental Hygiene
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• 제18권1호
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• pp.93-101
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• 2018

Objectives: The purpose of this study was to investigate the relationship between consumption of nutrition and periodontal diseases in the Korean menopausal women. Methods: The data used for analysis were obtained from the sixth Korean National Health and Nutrition Examination Survey (2013). Subjects were 1,407 women aged over 35 years old. Data were analyzed by chi-square and t-test. Multiple regression analysis was also performed to assess the association between nutrition and periodontal diseases. Statistical significance level was set at p<0.05. Results: Using multiple logistic regression analysis after adjustment of age, education level, and BMI, we found significant relationship between intake of protein (OR: 0.31, 95%CI: 0.14-0.65), carbohydrate (OR:3.31, 95%CI 1.90-5.77) and risk for periodontitis. Conclusions: dequate intake of protein and decreased intake of carbohydrate may be recommended for prevention of periodontal diseases in the menopausal women.

• Journal of Microbiology and Biotechnology
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• 제13권6호
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• pp.853-858
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• 2003

Helicobacter pylori specifically adhere to host cells through a number of putative receptors and ligands, mainly based on carbohydrate-protein interactions. Polysaccharide fractions isolated from the leaves of Artemisia capillaris showed different inhibitory activities against H. pylori adhesion by using hemagglutination assay. Among these fractions, an acidic polysaccharide fraction FlA showed highly effective inhibitory activity, and its minimum inhibition concentration was 0.63 mg/ml. The inhibition results by the hemagglutination assay were consistent with those obtained by the enzymelinked glycosorbent assay, which was developed by the conjugation of horseradish peroxidase with fetuin, a sialic acid-containing glycoprotein which was specific to H. pylori adhesion. FlA contained the highest carbohydrate content among polysaccharide fractions, and no protein was detectable when further purified by gel filtration FPLC. Sugar composition analysis using GC revealed the highest amount of galacturonic acid among sugars, which suggests that FlA contains essentially acidic polysaccharides. Our data suggest that acidic polysaccharides may play an important role in the inhibition of H. pylori adhesion to host cells.

• Journal of Nutrition and Health
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• 제30권2호
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• pp.147-154
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• 1997

This study was conducted to evaluate dietary fiber intake, iron status, and their correlations in 50 female college students living in Seoul. The nutritional status was analyzed using 3-day dietary record, duplicated diet collection, and venous blood sampling. The mean values for age, height, weight, BMI, and blood pressure of the subjects were 23.2 years, 160.2cm, 53.9kg, 21.0kg/$m^2$, and 110.1/68.4mmHg, respectively. Daily intakes of enery, protein, fiber, crude fiber, iron, and heme iron were 1635.5㎉, 54.3g, 22.5g, 6.8g, 16.2mg, and 0.2mg, respectively. Fiver intake was positively correlate with energy, protein, carbohydrate, vitamin C, iron, and crude fiber intakes. Also, iron intake was positively correlated with energy, protein, lipid, carbohydrate, and vitamin C intakes. There was a significant correlation between heme iron and MFP(meat, fish, poultry) intakes. To exame the iron balance, iron intake and excretion were measured. Iron intake and excretions through urine and feces were 19.5mg, 8.5mg, and 1.6mg, respectively. Based on these iron retention and iron apparent absorbability were calculated as 9.4mg and 52.4%, respectively. There was no significant relationship between dietary fiber intake and iron status. However, there were significant positive correlation between fiber intake and urinary iron excretion.

• Journal of the Korean Dietetic Association
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• 제21권4호
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• pp.320-332
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• 2015

This study investigated the main dishes of menus at university faculty cafeterias to understand current lunch menu trends. A sample of 1040 menus was collected from Internet homepages of 52 universities between March and May, 2014. The main dishes of menus were categorized into six groups based on main ingredients and cooking methods. The most frequently served main dish ingredient was pork followed by fish/seafood, and poultry. Pork dishes and chicken dishes were mainly roasted, pan fried, or deep fried with various carbohydrate ingredients to bulk them up. Large amounts of chili pepper, corn syrup, and oil were added to improve the bland flavor of these dishes, which contain starchy ingredients. In contrast to pork dishes or chicken dishes, 40.2% of beef dishes was served in a more traditional way as soup. Fewer kinds of fish or seafood were used, and the cooking methods also lacked diversity. In conclusion, main dish menus at university faculty cafeterias have undergone changes in terms of ingredients and cooking methods. Meat dishes cooked using traditional methods are becoming less common, especially for pork and chicken dishes, which are quite sweet, salty, and spicy. Extensive use of carbohydrate ingredients was found in some meat dishes and side dishes in one-dish meals.

• The Korean Journal of Food And Nutrition
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• 제10권3호
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• pp.387-393
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• 1997

This study was aimed to investigate the nutritional status of 270 students of high school from September 5 to 10 in 1995, 재 are eating their lunch-box. This results were summarized as follows : The average height of boys and girls was 170.0$\pm$0.8cm and 155.8$\pm$1.4cm, respectively. The average weights of them were 60.5$\pm$0.3kg(male) and 48.5$\pm$0.7kg(female). BMI(Body Mass Index) of them were 20.15$\pm$0.13(male), 17.75$\pm$0.29(female). The weight of the staple of their lunch-box is 301~350g(38.7%, boys) and 200~250g(50.8%, girls). Among the subjects, 54.1% carry two dishes, and they eat 40 kind of side dishes, including kimchi usually cooked by roasting. The balanced diet based on the five basic food groups is almost impossible, especially they don't eat sufficiently protein food and calcium food. All the nutrients except vitamin A, C and niacin, are below the Recommended Daily Dietary Allowances for Koreans. The rate of calorie of carbohydrate : fat : protein is 81.5 : 9.5 : 11.5(boys) and 80.5 : 9.8 : 10.5(girls). The 78.0% of total amount of calorie was from carbohydrate.

• Korean journal of food and cookery science
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• 제12권1호
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• pp.27-33
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• 1996

This study was examined the nutritional conditions of 250 students of middle school from March 5 to 8 in 1993, who are eating their lunch-box. This results were summarized as follows; The average height of the boy students is 156.9 cm. It is 98.6% of the standard height of middle school students. That of the girl students is 153.1 cm. It is 98.7% of the standard height of middle school students. The average weight of the boys is 49.3 kg (98.6% of the standard) and that of the girls is 45.9 kg (95.6% of the standard). The average weight of the staple of their lunch-box is 480 g (boys) and 349.5 g (girls). Among the subjects, 58.8% carry two side dishes, and they eat 36 kinds of side dishes, including kimchi usually cooked by roasting. The balanced diet based on the five basic food groups is almost impossible, especially they don't eat sufficiently protein food and calcium food. All the nutrients except Vitamin A, C and Niacin, are below the Recommended Daily Dietary Allowances for Koreans. The rate of calorie of carbohydrate: fat: protein is 80.5:8. 4:11.1 (boys) and 79.3:9.9:10.8 (girls). The 80% of total amount of calorie was from carbohydrate.