• Preventive Nutrition and Food Science
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• 제15권1호
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• pp.1-6
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• 2010

The effect on body fat accumulation on male Wistar rats undergoing continuous feeding with a histidine-enriched diet was investigated. Five-week-age rats were assigned to two groups and were fed either the control diet (purified diet AIN-$76^{TM}$) or the histidine-enriched diet containing 3% histidine for 28 days. It was observed that both adipose tissue masses in retroperitoneal and epididymal areas of rats fed histidine-enriched diet significantly decreased (p<0.05) compared to those of control rats, while there was no significant difference in the food efficiency ratio between them. The blood levels of histidine derivatives of 3-methylhistidine and carnosine were significantly (p<0.05) increased in the rats fed a histidine-enriched diet, whereas there were no significant different between the histidine-enriched diet and control groups in the general amino acid distribution. Our results demonstrate that a histidine-enriched diet suppresses body fat accumulation in rats.

• Journal of Nutrition and Health
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• 제2권1호
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• pp.29-34
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• 1969

The nutrients such as protein, calcium, iron and all three of them, either by natural or chemical substances were added to the recipes of yeast breads. Acceptability test was carried for the each formulated bread before selecting eight experimental diets. Sixty albino rats were separated into ten dietary groups including eight enriched breads and two control diets of plain breads from the market, which were used as the carbohydrate sources of the each basal diet. Experimental regime was seven weeks. The growth rate, hematology, total serum protein and organ weights we compared. Generally animals on the enriched bread showed the better growth rate than the rats fed control diet. Diet H enriched protein, iron and calcium by natural foods, brought up the highest weight gain among all of the rats. Hemoglobin concentrations of the rats on the diet H and G (enriched with three nutrients by chemicals) were 14.3 and 14.2 gram % comparing with other two control groups (12.9 and 13.1 gram%). Rats on diet K (fed nothing but diet H enriched bread) showed the significantly higher growth rate, total serum protein and hemoglobin level than these on the diet L (fed only plain bread from the market).

• 한국식생활문화학회지
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• 제21권6호
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• pp.670-678
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• 2006

The objectives of this study were to develop calcium enriched menu for the aged and to investigate physicochemical characteristics and consumer acceptances of the menus. four kinds of the menu were developed with emphasis on calcium enriched food materials of red pepper leaves seasoned vegetables for menu1, shrimp for menu2, anchovy for menu3, seaweed for menu4. one portion of calorie, polysaccharide, protein, fats and calcium for the aged were calculated as 567kcal, 92.8g, 21.3g, 12.6g 223.1mg, respectively based on the recommended daily allowances for adults. Calcium content increased in the lowest value of all(p<0.05). The hunter lightness(L) values of barely rice in menu 1, radish soup in menu 1, chopped roast chicken in menu 4 and radish salad in menu 2 had significantly the highest values of all(p<0.05). The calcium enriched menus for the aged were successfully developed and these data could be used as basic informations for the improvement in health and life of the aged.

• 한국식생활문화학회지
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• 제21권3호
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• pp.262-269
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• 2006

The purpose of this study was to develop protein enriched menu for the aged and running an acceptance test on the protein enriched menu. Four kinds of the menu were developed with emphasis on protein enriched food materials of chicken and beans for menu1, chunggukjang for menu2, pork for menu3, beef and mackerel for menu4. one portion of calorie, polysaccharide, protein and fats for the aged were calculated at 567kcal, 92.8g, 21.3g and 12.6g respectively based on recommended daily allowances for adults. Protein content increased in the menus 1, 2, 3 and 4 were 13.2%, 17.5%, 12.4%, and 13.3%, respectively. In the result of the acceptance test, the cooked rice with black beans and chicken soup of menu1 had significantly the highest acceptance score among the rice and soup groups, respectively (p<0.05). In the side dish, bean curd, cucumber and onion salad in menu1 had relatively higher acceptance scores than the others with significant difference at p<0.05. Overall acceptance of menu 1 had significantly the highest acceptance scores of all. Female showed significantly the higher scores of overall acceptance on menu 2 and 4 than those of male from the t test results of acceptance test.

• 한국식품과학회지
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• 제35권3호
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• pp.405-409
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• 2003

생리적 활성이 큰 보리 ${\beta}$-glucan 을 효율적으로 활용하기 위한 방안으로 보리가루와 보리 ${\beta}$-glucan 강화분을 30% 수준으로 첨가하여 제조한 고식이섬유 국수의 품질 특성에 관하여 조사하였다. 보리가루와 보리 ${\beta}$-glucan 강화분을 첨가한 복합분은 중력분에 비해 호화개시온도가 낮았고 최고점도가 약간 높았으며 set back은 감소하여 노화속도가 느릴 것으로 해석되었다. 보리가루와 ${\beta}$-glucan 강화분을 첨가한 국수의 L값과 b값은 약간 낮았으며 조리했을 때 L, a, b값이 모두 감소하는 경향을 보였다. 보리 ${\beta}$-glucan 강화분을 첨가한 국수는 조리시의 체적, 중량, 함수율, 고형분 용출량이 대조구 보다 낮게 나타났다. 보리 ${\beta}$-glucan 강화분을 첨가한 국수의 조리후 텍스쳐에서 탄성은 대조구보다 떨어지나 검성, 견고성, 씹힘성은 더 높았으며 관능평가에서 대조구보다 다소 떨어지는 것으로 나타났다. 보리 ${\beta}$-glucan 강화 국수는 조리후 총, 불용성, 수용성 ${\beta}$-glucan의 함량이 약간 증가하였다.

• 한국미생물·생명공학회지
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• 제49권3호
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• pp.320-328
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• 2021

High GABA-enriched yeast extract, for various nutritionally and pharmaceutically important functional foods, was prepared using a novel isolate of Debaryomyces hansenii JBCC541. Under optimized conditions, GABA conversion rates are significantly enhanced up to 7.55 g/l by D. hansenii JBCC541, increasing their synthesis yield 40 times. The total amino acid content of the prepared yeast extract was 10733.86 mg/l (257.36 mg/g), consisting of alanine, lysine, glutamine, leucine, and valine as the primary amino acids. The GABA content was significantly enhanced up to 6790 mg/l (162.80 mg/g) in the presence of glutamic acid, with approximately 10-fold higher GABA production. Flavor amino acids were also highly enhanced, indicating that the prepared yeast extract might be useful for preparing various functional and sensuous foods. Our results were promising as a GABA-enriched yeast extract preparation tool ensuring a suitable food material level with the potential for functionally enhanced food industrial applications.

• 한국식품조리과학회지
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• 제27권3호
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• pp.39-49
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• 2011

This study was conducted to evaluate the effects of adding unrefined oil on the antioxidant activity of a tuna oil-enriched emulsion by determining DPPH radical scavenging activity, reducing power, and inhibition of low-density lipoprotein (LDL) oxidation in vitro. The emulsion consisted of tocopherol-stripped canola (18.3 g) and tuna (9.1 g) oil, one of the unrefined oils (4.6 g), such as extra virgin olive, mustard, perilla, or sesame oil, 0.5% acetic acid (64 g), and egg yolk powder (4 g). The control emulsion contained only canola (21.4 g) and tuna oil (10.6 g), as oil sources,with the same composition of the remaining ingredients. The emulsion with added unrefined oil, particularly mustard oil, showed higher radical scavenging activity and reducing power than those of the control emulsion. The radical scavenging activity and reducing power of the emulsion with added unrefined oil were higher at 1,000 ppm than at 500 ppm thus, the effect was concentration-dependent. Adding sesame or perilla oil to the tuna oil-enriched emulsion resulted in higher inhibition of LDL oxidationwhereas adding olive oil increased LDL oxidation. The results clearly showed that adding roasted mustard, sesame, or perilla oil improved the antioxidant activity of a tuna oil-enriched emulsion by increasing free radical scavenging activity, reducing power, and inhibiting LDL oxidation. The results also suggest that adding unrefined oils produces a healthier fish oil-enriched salad dressing recipe.

• 한국식품과학회지
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• 제36권2호
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• pp.211-216
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• 2004

회분식 반응기(stirred-tank batch reactor)를 사용한 DAG, MAG 함유 기능성유지를 비용매계(solvent-free system) 조건에서 효소적 반응을 이용하여 합성하였다. 48시간 동안 합성된 지질을 HPLC를 사용한 TAG, 1,3-DAG, 1,2-DAG 및 MAG 함량 분석결과 각각 45.05, 16.27, 23.05 및 14.98%로 분석되었으며 체중개선 기능성 유지의 지방산 조성 분석결과 palmitic, palmitoleic, stearic, oleic, linoleic 및 linolenic acid가 13.21, 0.15, 2.02, 34.36, 49.12 및 1.14 mol%로 분석되었다. 합성된 지질의 ${\alpha},\;{\gamma}$ 및 ${\delta}-tocopherol$ 함량을 분석한 결과는 각각 0.014, 0.029 및 0.010%로 분석되었으며 총 tocopherol 함량은 0.053%로 나타났다. 또한 재구성된 지질을 사용하여 산가, 비누화가, 요오드가를 측정하였으며 융점 및 결정화점을 살펴보고 이를 통하여 옥수수유로 유래된 DAG, MAG를 함유한 체중개선 기능성 유지의 이화학적, 물리적 특징을 규명하였다. 체중개선 기능성 유지의 산화 안정성 실험을 시행한 결과 체중개선 기능성 유지가 원료유인 옥수수유보다 높은 과산화물가와 p-anisidine가를 보였으며 각기 달리 혼합한 rosemary추출물(100, 200 및 300ppm)이 체중개선 기능성 유지와 옥수수유의 산화를 감소 시켰다.

• Animal Bioscience
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• 제34권10호
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• pp.1695-1704
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• 2021

Objective: The aim of this work was to assess the effect of ergothioneine (ESH)-enriched mushroom extract on oxidative stability, volatile compounds, and sensory quality of emulsified sausage. Methods: The ESH content was determined by high performance liquid chromatography. The antioxidant activity of Flammulina velutipes (F. velutipes) extract was determined through radical-scavenging activity of 1,1 diphenyl-2-picryl-hydrazyl, 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and hydroxyl radicals. Four different groups of emulsified sausage were manufactured: control, no antioxidants; BHA, 0.01% butylated hydroxyanisole; EEME, 0.8% ESH-enriched mushroom (F. velutipes) extract; AE, 0.012% authentic ESH, after storage for 14 days (at 4℃), the quality of sausage including oxidative stability (2-thiobarbituric acid reactive substances and protein carbonyls content), volatile compounds and sensory quality were studied. Results: It was demonstrated that adding ESH-enriched F. velutipes extract to sausage could effectively prevent lipid and protein oxidation, and its efficacy was equivalent with 0.01% BHA. During meat processing, the ESH mainly contributed to the antioxidative activity of F. velutipes extract. The flavor and sensory attributes of emulsified sausage were improved through adding ESH-enriched F. velutipes extract. Conclusion: Accordingly, the extract of F. velutipes contained high-level of ESH and could be a good antioxidant candidate for processed meat production.

• 한국식생활문화학회지
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• 제21권5호
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• pp.516-523
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• 2006

Four dietary fiber enriched menus for the aged were developed and physicochemical were analyzed. Major foods enriching the dietary fiber were as following; kimchi & bean sprouts soup and sweet potato for menu 1, chamcheunamul and grape for menu 2, mushroom and kimchi for menu 3, dried radish leaves and green pepper for menu 4. One portion of calorie, carbohydrate, protein and fats for the aged were calculated as 567 kcal, 92.8 g, 21.3 g and 12.6 g, respectively based on recommended daily allowances for adults. Dietary fiber content increased in the menus 1, 2, 3 and 4 were 17.27%, 20.84%, 16.91%, and 23.64%, respectively. The menu 1 had significantly the highest acceptance scores among the rice, soups, side dishes and overall desirability with the acceptance sores of 4.77, 4.58, 4.62 and 4.69, respectively(p<0.05). Female showed significantly the higher acceptance scores of all of the enriched fiber menu than those of male. Moisture contents of the boiled rice with barely in menu 3 had significantly the highest value of all(p<0.05) and the side dishes of all menus did not show any significant differences at p<0.05. The pH value of boiled rice with barely in menu 3 was significantly the highest and menu 1 of kimchi & bean sprouts soup had significantly the lowest pH values(p<0.05). Hunter L value was significantly the highest in boiled rice with barley. The dietary fiber enriched menus were successfully developed for application and standardization in the meal service planning for the aged as one of trials of basic data collection.