• Food Science of Animal Resources
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• v.20 no.3
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• pp.242-248
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• 2000

점자 다양화되어 가는 시중 유통 특수란에 대한 소비자들의 인지도와 소비형태 등을 조사하여 특수란 소비에 대한 기초자료를 제공하고자 실시한 본 조사에서는 총 347명의 설문조사 결과를 분석하였으며 연령, 직업, 소득, 가족수 등의 일반적인 조사와 특수란에 대한 기초도 조사를 중심으로 한 결과 분석에서 계란은 상가나 수퍼에서 구입하였으며 주로 일반란의 구입이 많았으며 특수란 구입경험은 80.1%로 나타나 대부분의 주부가 특수란 구입 경험이 있는 것으로 조사되었다. 특수란에 대하여는 비싸다는 의견이 다수를 차지했다. 품질 좋은 특수란의 재구매에 대한 의향은 69.7%가동의하여 특수란 구매의제일 우선은 품질이라는 것을 알 수 있었다. 직업, 학력에 다른 특수란 구입과의 관계 분석에서는 접업 주부가 직장인에 비해 식품구매횟수와 주당 소비량이 더 높게 나타났으며 초대졸 이상의 집단에서는 특수란에 대해 구입 경향이 고졸 이하에서 보다 더 높게 나타났다.

• Korean Journal of Agricultural Science
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• v.35 no.1
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• pp.41-51
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• 2008

In the development of enteral foods for the patients with diarrhea, soybean hull, by-products of soybean processing, was used to prepare crude dietary fiber extracts (soybean hull fiber, SHF). Total dietary fiber content of SHF is 85% and their composition are 86.1% cellulose, 8.1% hemi-cellulose, and 4.7% lignin. The effects of SHF on the prevention of diarrhea were studied in animal. Spraque-Dawley (SD) rats were fed AIN93G diets containing 5% dietary fiber for 3days simultaneously inducing diarrhea with the phenolphthalein Mg citrate solution. On day 4, feces were collected at different time point. Dietary fibers used for the animal study were SHF, soybean cotyledon fiber (SCF), psyllium husk fiber (PHF), and chicory fiber (CF). ${\alpha}$-cellulose was used as a control. Body weight gain, calorie consumed and food efficiency ratio among the experimental groups were not different. However, water content in the feces of SHF group was significantly lower by 10%, compared with other groups at 24hrs. time point. This effect was even greater in the feces collected later than 24 hrs. time point. SHF seems to have a greater effects on slow the symptom of diarrhea. Based on the previous results, enteral food enriched with SHF were prepared and its effect was compared with other commercially available products from domestic or imported ones. Weight changes among experimental groups were not different, but the moisture content of feces consumed SHF enriched products were lower than that of other products. Approximately 10% decrease in water content was observed from feces collected at 24 hr time point. According to the sensory evaluation, overall acceptability of the enteral food enriched with SHF was 3.24 out of 5 indicating that taste of this product is acceptable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.4
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• pp.285-292
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• 2010

To prepare high-quality fast foods using salmon, this study developed a docosahexaenoic acid (DHA)-enriched salmon patty, and compared its quality with soybean oil-added patty and commercial patty. The moisture and lipid contents of the DHA-enriched patty were 61.9% and 7.7%, respectively. The moisture content was lower than in the commercial patty, while the lipid content was higher. The lipophilic and hydrophilic browning indices of the DHA-enriched patty were 0.10 and 0.05, respectively, which were lower than those of the commercial patty. The DHA-enriched patty had 5% less trichloroacetic acid (TCA)-soluble nitrogen than the commercial patty, and it was firmer. There were no differences in the proximate composition, browning indices, TCA-soluble nitrogen content, and hardness between the soybean-added and DHA-enriched patties prepared in this experiment. Examining the fatty acid compositions of the patties, the saturated acid and monoenoic acid compositions decreased in the following order: DHA-enriched patty > soybean oil-added patty > commercial patty, while the polyenoic acid composition increased in that order. The total amino acid content of the DHA-enriched patty was 19.13 g/100 g, which was 32% higher than that of the commercial patty (14.47 g/100 g). No enriching effect of minerals would be expected on eating a 100 g DHA-enriched patty, except for phosphorus. The sensory evaluation indicated that the DHA-enriched patty was superior in color and taste to the commercial patty, while there was no difference in flavor between the patties.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.7
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• pp.1026-1034
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• 2014

This study was conducted to assess the effects of flaxseed oil and dried whitebait as a source of ${\omega}$-3 fatty acids (${\omega}$-3 FA), which could be used to produce eggs enriched with ${\omega}$-3 FA, and of fructo-oligosaccharide (FOS) as a source of prebiotics on performance of hens (commercial Hy-Line Brown laying hens), and FA composition, internal quality, and sensory characteristics of the eggs. Dietary FOS increased egg weight. The amounts of ${\alpha}$-linolenic (ALA), eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) in the eggs from the hens fed the flaxseed oil alone or flaxseed oil+dried whitebait diets were higher than those of the control. Hedonic scores for off-flavor, fishy flavor, buttery taste and overall acceptability of the eggs from the hens fed the diet containing flaxseed oil+dried whitebait were lower (p<0.05) than those of the control. Overall acceptability of the eggs from the hens fed the diet containing soybean oil+dried whitebait was lower (p<0.05) than that of the control. However, all the sensory attributes of the eggs from the hens fed the diet containing flaxseed oil, dried whitebait and FOS were not significantly different from those of the control. These results confirmed that flaxseed oil increases the ALA content in the eggs and a combination of flaxseed oil and dried whitebait increases EPA and DHA in the eggs. Of significance was that addition of FOS to the flaxseed oil+dried whitebait diet improves the sensory characteristics of the eggs enriched with ${\omega}$-3 FA.

• Journal of Nutrition and Health
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• v.31 no.2
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• pp.206-212
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• 1998

This study was undertaken to analyze the iodine content in commonly donsumed Korean foods. Food samples were purchased from 3 randomly selected markets. The iodine contents in foods were determined by nuetron activation analysis (NAA). All irradiation of food samples were done at a pnueumatic transfer system (thermal nuetron flux : 1 $\times$1013n/$\textrm{cm}^2$.s) of the TRIGA MarkIII research reactor in the Korea Atomic Energy Research Institute . The results indicated that the iodine content was high in seaweeds, fishes, and iodine-enriched eggs in that order and very low in grain, beans , fruits and vegetables. Edible seaweeds contained iodine levels of between 13,700 and 1,790, 600$\mu\textrm{g}$/kg. Levels of iodine in fishes and shellfishes were between 478 and 2, 840$\mu\textrm{g}$/kg. Ordinary eggs contained 314$\mu\textrm{g}$/kg iodine, but iodine -enriched eggs contained 1,869$\mu\textrm{g}$/kg. The average concentration of iodine in milk was 207$\mu\textrm{g}$/kg. There was seasonal variation in the iodine content of milk , levels were highest in winter milk(230$\mu\textrm{g}$/kg) and lowest in summer milk(180$\mu\textrm{g}$/kg).The idodine contents of most vegetables and fruits were below 10$\mu\textrm{g}$/kg. The iodine contents of most vegetables and fruits were below 10$\mu\textrm{g}$/kg. From high to low , the sequence of foods with high iodine content in one serving was as follows ; sea tangle , sea mustard, iodine-enriched eggs, fish , laver and milk. This study may provide basic data on the iodine content of foods consumed by Korean which have not yet been analyzed .

• Journal of Microbiology and Biotechnology
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• v.8 no.3
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• pp.203-207
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• 1998

Fed-batch fermentations with different feeding media were carried out in order to increase the productivity of invertase expression using a recombinant Saccharomyces cerevisiae containing plasmid pRB58. Two batch cultures showed the expression of the SUC2 gene at a low concentration of glucose, suggesting that glucose concentration could be used as a control variable in a fed-batch operation mode. In the fed-batch culture by feeding the basal medium, cell mass and specific invertase activity did not increase much as compared with the simple batch culture. A series of fed-batch cultures revealed that the sucrose-supplemented medium increased cell mass whereas the enriched medium did specific invertase activity. To capitalize on the synergism of the sucrose-supplemented medium and the enriched medium, the sucrose-supplemented enriched medium was used as a feeding medium. The fed-batch culture using this medium resulted in a 2.4-fold increase in cell mass and a 1.9-fold enhancement in specific invertase activity compared with those of the batch culture. The increase in cell mass and specific invertase activity led to a marked increase in total invertase activity, 250U/ml, which was 6.3 times higher than that of the batch culture.

• Journal of Ginseng Research
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• v.46 no.3
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• pp.454-463
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• 2022

Background: Gintonin-enriched fraction (GEF), a non-saponin fraction of ginseng, is a novel glycolipoprotein rich in hydrophobic amino acids. GEF has recently been shown to regulate lipid metabolism and browning in adipocytes; however, the mechanisms underlying its effects on energy metabolism and whether it affects sarcopenic obesity are unclear. We aimed to evaluate the effects of GEF on skeletal muscle atrophy in high-fat diet (HFD)-induced obese mice. Methods: To examine the effect of GEF on sarcopenic obesity, 4-week-old male ICR mice were used. The mice were divided into four groups: chow diet (CD), HFD, HFD supplemented with 50 mg/kg/day GEF, or 150 mg/kg/day GEF for 6 weeks. We analyzed body mass gain and grip strength, histological staining, western blot analysis, and immunofluorescence to quantify changes in sarcopenic obesity-related factors. Results: GEF inhibited body mass gain while HFD-fed mice gained 22.7 ± 2.0 g, whereas GEF-treated mice gained 14.3 ± 1.2 g for GEF50 and 11.8 ± 1.6 g for GEF150 by downregulating adipogenesis and inducing lipolysis and browning in white adipose tissue (WAT). GEF also enhanced mitochondrial biogenesis threefold in skeletal muscle. Furthermore, GEF-treated skeletal muscle exhibited decreased expression of muscle-specific atrophic genes, and promoted myogenic differentiation and increased muscle mass and strength in a dose-dependent manner (p < 0.05). Conclusion: These findings indicate that GEF may have potential uses in preventing sarcopenic obesity by promoting energy expenditure and attenuating skeletal muscle atrophy.

• Journal of Ginseng Research
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• v.45 no.6
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• pp.744-753
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• 2021

Background: Gintonin-enriched fraction (GEF) is a new non-saponin component glycolipoprotein isolated from ginseng root. This study examined the effect of GEF on age-related sarcopenia in old C57BL/6J mice. Methods: Young (3-6 months) and old (20-24 months) C57BL/6J mice received oral GEF (50 mg/kg/day or 150 mg/kg/day) daily for 5 weeks. During the oral administration period, body weight and grip strength were measured weekly. After sacrifice, muscles from the hindlimb were excised and used for hematoxylin and eosin staining and western blotting to determine the effects of GEF on sarcopenia. The thymus was photographed to compare size, and flow cytometry was performed to examine the effect of GEF on immune homeostasis in the thymus and spleen. Blood samples were collected, and the concentrations of pro-inflammatory cytokines and IGF-1 were measured. Results: GEF caused a significant increase in muscle strength, mass, and fiber size in old mice. GEF restored age-related disruption of immune homeostasis by maintaining T cell compartments and regulating inflammatory biomarkers. Thus, GEF reduced common low-grade chronic inflammatory parameters, which are the main cause of muscle loss. Conclusion: GEF maintained immune homeostasis and inhibited markers of chronic inflammation, resulting in anti-sarcopenia effects in aged C57BL/6J mice. Thus, GEF is a potential therapeutic agent that slows sarcopenia in the elderly.

• The Korean Journal of Food And Nutrition
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• v.34 no.3
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• pp.272-288
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• 2021

Mealworm is the most widely used edible insect in Korean traditional food. In this study, the quality characteristics and antioxidant activity of Garaedduk containing different proportions of powdered mealworm (0%, 3%, 6%, 9%, and 12%) were evaluated in order to enhance the utilization of mealworm. The results revealed that moisture content decreased while pH and starch elution increased, with increasing amount of mealworm. Furthermore, the amount of total amino acids, essential amino acids, and non-essential amino acids increased with increasing amount of mealworm. Regarding chromaticity, the L value decreased while the a and b values increased as the amount of mealworm increased. The addition of 6% mealworm showed slight differences in the pore size and surface smoothness as compared to plain Garaedduk. Texture, hardness, chewiness, and gumminess increased, but cohesiveness decreased with increasing amount of mealworm. The preference test evaluating the appearance, flavor, taste, texture, and overall preference showed that 6% mealworm additive group had the highest preference. In addition, antioxidant activity of the newly developed Garaedduk increased with increasing amount of mealworm. In conclusion, Garaedduk enriched with 6% mealworm showed promising results for developing rice cake with improved nutrition and antioxidant activity and excellent overall preference and quality.

• 축산식품과학과 산업
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• v.9 no.1
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• pp.70-77
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• 2020