• Clinical Nutrition Research
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• 제6권3호
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• pp.172-182
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• 2017

We investigated the association between dietary habits/food group consumption patterns and early risk of metabolic syndrome (MetS), a main cause for metabolic disease. Study participants were recruited from the health promotion center in Dong-A University Hospital and public advertisement. Study subjects (n = 243, 21-80 years) were categorized into three groups: Super-healthy (MetS risk factor [MetS RF] = 0, n = 111), MetS-risk carriers (MetS RF = 1-2, n = 96), and MetS (MetS $RF{\geq}3$, n = 27). Higher regularity in dietary habits (breakfast-everyday, regular eating time, non-frequent overeating, and non-frequent eating-out) was observed in the Super-healthy group than in the MetS-risk carriers, and particularly in the MetS subjects. The relationship between food group consumption patterns and MetS-risk related parameters were investigated with adjustment for confounding factors. Fruit consumption was positively associated with HDL-cholesterol, and tended to be negatively associated with waist circumference, triglyceride, LDL-cholesterol, and insulin resistance (IR). The consumption of low-fat meats and fish, and vegetables was negatively associated with hs-CRP. Specifically, the consumption of seafoods belonging to the low-fat fish was negatively associated with fasting glucose, hs-CRP, and interleukin (IL)-6. Anchovy/dried white baits consumption was negatively associated with fasting insulin and IR. Green-yellow vegetables consumption was negatively associated with fasting insulin, IR, and hs-CRP. On the other hand, sugars and fast-foods were positively associated with LDL-cholesterol. Additionally, fast-foods consumption was positively associated with hs-CRP and IL-6 levels. In conclusion, dietary habits/food group consumption patterns are closely associated with MetS-risk related parameters in Koreans. It may suggest useful information to educate people to properly select healthy foods for early prevention of MetS.

• 한국어병학회지
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• 제33권2호
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• pp.177-184
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• 2020

In an attempt to find a feed additive showing an anti-scuticociliate effect, extracts from Citrus unshiu Peel were tested against virulent scuticociliate infection. The most effective anti-scuticociliate killing activity in vitro was observed in the extract squeezed from homogenizing water-soaked dried tangerine peel (DTP). In addition, we have investigated the effect of DTP as a feed additive on growth rate and anti-parasitic activity of olivaceus flounder. DTP extract added diets (0.1, 0.5, 1, and 5%/feed weight) were fed to flounder for 7 days for checking a growth rate and 14 days for a challenging test. As a result, the feed conversion rate was significantly improved only in 1% DPT extract group compared to the control and 0.5% DTP extract fed group showed 100% of survival rate in the challenge test, all of which indicating that DTP extract would be a potential feed additive against scuticociliatosis.

• 한국식생활문화학회지
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• 제24권4호
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• 한국식생활문화학회지
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• 제25권4호
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• pp.428-455
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• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

• 한국수산과학회지
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• 제13권1호
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• pp.15-22
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• 1980

적색육어류인 고등어, 전어, 정어리치어를 시료로 하여 선도별에 따라 또 일건품 열풍건조품, 염장품 및 자열건조품등의 제품별에 따라 histamine함량의 소장에 대하여 실험검토하였으며, 그 결과는 다음과 같다. 1) 3종의 시료중 histamine의 생성은 고등어가 가장 많았고(전어의 경우의 약 30배), 다음이 정어리이고 전어가 가장 적었다. 2) Histamine의 함량이 100mg/100g에 달하는 시간은 $25^{\circ}C$에서는 고등어와 정어리는 비슷한 경향을 보였고, $10^{\circ}C$에서는 정어리가 고등어보다 다소 빠른 경향을 보였다. 전어는 완전부패시에도 100mg/100g 이하의 양이었다. 3) 고등어와 정어리는 초기부패점(VBN 약 35mg/100g)에 달할 때 histamine도 약 100mg/100g에 달하는 경항을 보였다. 4) 제품별로 보면 고등어, 전어, 정어리 모두 일건품이 histamine량이 가장 많았고, 염장품이 열풍건조품보다 다소 많은 경향을 보였으며, 정어리의 자숙건조품이 제일 적었다. 전어의 histamine량은 빠른 어종에 비하여 거의 무시될 정도로 적었다.

• 한국수산과학회지
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• 제30권4호
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• pp.660-666
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• 1997

참조기에 $14\%$ 정도 천일염을 가해 저열건조기를 가공한 후 근육만을 $-20^{\circ}C$에서 냉동저장 하면서 영양 및 화학적 조성의 변화를 살펴보았다. 저염검 조기의 수분, 단백질, 지방, 회분은 각각 $74.6\%,\;18\%,\;3.4\%$ 및 $2.3\%$로 냉동 저장 중 큰 변화는 없었고, 유리아미노산의 경우는 저장 중 약 2배 정도 증가 하였으며 주요 유리아미노산으로는 glutamic arid, alanine, lysine, glycine이었다. 근육에서 추출한 중성지방질의 주요 구성지방산은 palmitic acid, stearic acid, palmitoleic acid, docosahexaenoic acid 이었으며 인지질의 주요 구성지방산은 docosahexaenoic acid, palmitic acid, eicosapentaenoic acid 이었다. 유리지방산 함량 및 산값은 가공직후 각각 $3.8{\mu}M/g,\;0.25mg/100g$에서 냉동 10개월 후에는 $7{\mu}M/g$과 0.4mg/100g로 약간의 증가 후세를 보였고, TBA값은 $20{\mu}M/kg$에서 저장 2개월째 $60{\mu}M/kg$으로 증가하였으며, 그 후 완만한 증가를 보였다. 산도 및 pH는 냉동 저장 중 거의 변화가 없었으며, 아미노태질소는 가공직후 90mg/100g에서 자장 10개월째에는 18mg/100g으로 약간의 증가 추세를 보였다. VBN은 초기 18mg/100g에서 저장 5개월째에 초기 부패 단계까지 증가하였으며, 이후 계속 증가하는 경향을 나타내므로, 저염건 조기를 $-20^{\circ}C$ 냉동저장할 경우, 5개월 정도 저장 가능할 것으로 생각되었다.

• 한국수산과학회지
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• 제16권4호
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• pp.355-362
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• 1983

조미진주담치 건제품의 품질을 개선하기 위한 기초자료를 얻고자 진주담치를 원료로서 레토르트 파우치 조미진주담치건제품의 제조 및 저장중의 품질안정성에 대하여 검토하였다. 원료진주담치를 설탕 $1\%$, sorbitol $15\%$, glycerol $10\%$, 식염 $3\%$, monosodium glutamate $0.5\%$, 5-ribotide $0.5\%$ 및 물 $70\%$의 조미액에 $5^{\circ}C$에서 16시간 동안 침지시킨 다음 훈액처리($10\%$ Smoke EZ용액, 30초침지)한 후 가볍게 건조한다. 이것을 polyester/polyvinylidene chloride/말연신 polypropylene ($12{\mu}m/15{\mu}m/50{\mu}m$) 필름주머니를 사용하여 진공포장한 후 조리와 살균을 겸하여 열수순환식 레토르트에서 $120^{\circ}C$, 26분간 가열처리한 다음 급냉하여 레토르트 파우치 조미진주담치 건제품을 가공할 수 있었다. 이 제품은 $35^{\circ}C$에서 70일간 품질이 안정하게 유지되었으며, 특히 훈액처리조작은 제품의 색조와 향미를 개선하는 효과가 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제10권6호
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• pp.643-651
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• 1997

This experiment was conducted to determine apparent ileal and fecal digestibilities of protein sources for young pigs (15.6 kg BW) which were fitted with simple ileal T-cannulas. Experimental diets included one of the followings as a sole protein source: spray-dried plasma protein (SDPP), spray-dried blood meal (SDBM), soybean meal (SBM), isolated soy protein (ISP), dried skim milk (DSM), and fish meal (FM). The digestibilities of dry matter (DM), gross energy (GE) and crude protein (CP) in DSM-based diet were the highest (p < 0.05), and those of SDBM and SBM diets were the lowest at the terminal ileum. The average ileal digestibilities of essential amino acids (AAs) were 88.3, 84.7, 84.6, 83.4, 83.0 and 77.7% for pigs fed the DSM, ISP, SDBM, SBM, SDPP and FM diets, respectively. There were no significant differences in overall apparent ileal AAs digestibilities in DSM and ISP diets. Digestibilities of essential AAs in DSM, however, were significantly higher than those of ISP (p < 0.05). Among the essential AAs, the digestibility of arginine was higher except for SDBM or DSM, than other AAs. The ileal digestibilities of lysine, methionine and threonine were higher (p < 0.05) in pigs fed SDBM or DSM diet than in those fed SBM diet. Digestibilities for SDPP or ISP diet in these AAs were similar except for threonine which was higher (p < 0.05) for SDPP diet. The apparent ileal digestibilities of lysine and methionine ranged from 79.6 (FM) to 92.5 (DSM) and 75.4 (SDPP) to 88.7 (DSM), respectively. The apparent fecal digestibilities of average essential AAs were 90.4, 89.1, 86.0, 84.4, 84.2 and 80.8% in pigs fed the DSM, ISP, SDBM, SDPP, SBM and FM diets, respectively. The fecal digestibilities of essential AAs were higher (p < 0.05) in pigs fed the DSM and ISP. Lysine digestibility in pigs fed the DSM or ISP diet was higher (p < 0.05) than that of pigs fed SBM diet. Apparent essential AAs digestibility was the highest (p < 0.05) in pigs fed DSM diet, and was the lowest (p < 0.05) in pigs fed FM diet. Digestiibilities of essential AAs and nonessential AAs were higher when measured over the total digestive tract than at the end of the small intestine except for several AAs in SDPP, SDBM and SBM diets. In conclusion, whether it is fecal or ileal, the digestibilities of proximate nutrients and AAs in pigs fed DSM and ISP diet were the highest, and those of pigs fed FM was the lowest.

• Asian Pacific Journal of Cancer Prevention
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• 제15권2호
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• pp.717-723
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• 2014

Background: This study was carried out to investigate the interaction of p53 codon 72 polymorphism, dietary and tobacco habits with reference to risk of stomach cancer in Mizoram, India. A total of 105 histologically confirmed stomach cancer cases and 210 age, sex and ethnicity matched healthy population controls were included in this study. Materials and Methods: The p53 codon 72 polymorphism was detected by PCR-RFLP and sequencing. H. pylori infection status was determined by ELISA. Information on various dietary and tobacco related habits was recorded with a standard questionnaire. Results: This study revealed that overall, the Pro/Pro genotype was significantly associated with a higher risk of stomach cancer (OR, 2.54; 95%CI, 1.01-6.40) as compared to the Arg/Arg genotype. In gender stratified analysis, the Pro/Pro genotype showed higher risk (OR, 7.50; 95%CI, 1.20-47.0) than the Arg/Arg genotype among females. Similarly, the Pro/Pro genotype demonstrated higher risk of stomach cancer (OR, 6.30; 95%CI, 1.41-28.2) among older people (>60 years). However, no such associations were observed in males and in individuals <60 years of age. Smoke dried fish and preserved meat (smoke dried/sun dried) consumers were at increased risk of stomach cancer (OR, 4.85; 95%CI, 1.91-12.3 and OR, 4.22; 95%CI, 1.46-12.2 respectively) as compared to non-consumers. Significant gene-environment interactions exist in terms of p53 codon 72 polymorphism and stomach cancer in Mizoram. Tobacco smokers with Pro/Pro and Arg/Pro genotypes were at higher risk of stomach cancer (OR, 16.2; 95%CI, 1.72-153.4 and OR, 9.45; 95%CI, 1.09-81.7 respectively) than the non-smokers Arg/Arg genotype carriers. The combination of tuibur user and Arg/Pro genotype also demonstrated an elevated risk association (OR, 4.76; 95%CI, 1.40-16.21). Conclusions: In conclusion, this study revealed that p53 codon 72 polymorphism and dietary and tobacco habit interactions influence stomach cancer development in Mizoram, India.

• 한국식품조리과학회지
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• 제23권5호
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• pp.731-748
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• 2007

In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.