• 한국식생활문화학회지
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• 제24권2호
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• pp.206-211
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• 2009

The purpose of this study was to investigate the effect of shrimp flour on quality characteristics of dumpling shell. Dumpling shell samples were prepared with wheat flour along with the addition of different amount of shrimp flour, followed by functional measurements and sensory evaluations. According to amylograph data, the composite shrimp flour/wheat flour samples had increased gelatinization temperature with increasing shrimp flour content, while initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of color values, L value decreased, but a and b values increased with increasing shrimp flour content. Furthermore, the addition of shrimp flour increased hardness and decreased chewiness in all samples. Overall, sensory evaluations proved that dumpling shell with 10% added shrimp flour was preferred over the other samples.

• Journal of Microbiology and Biotechnology
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• 제16권4호
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• pp.497-504
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• 2006

Glycosides are important functional materials in foods. Transformation, especially hydrolysis, of the sugar moieties tends to improve the functional properties of the administered glycosides in vivo. Various probiotic bacteria and edible food-grade fungi such as bifidobacteria, lactobacilli, leuconostocs, yeasts, and aspergilli are potential industrial microorganisms to transform glycosides of ginsenosides from ginseng, platycodin saponins from Platycodon grandiflorum, Trignoella foenum-graecum (TFG) saponins, and isoflavones from soybeans and Puerariae radix, respectively, by fermentation or enzymatic reaction. In this review, various transformation pathways bearing potential significance with respect to the changes in structure and function of the various glycosides from the food materials will be introduced. In conclusion, the proper combination of food microorganisms and transformation conditions will improve the functionality and the sensory value and reduce the cytotoxicity of the functional glycosides present in various functional food raw materials.

• Journal of Community Nutrition
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• 제5권3호
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• pp.151-159
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• 2003

The purpose of this study was to investigate the difference in dietary attitudes, dietary behaviors and health-related lifestyles among Korean college students (392 males, 808 females) participating in a web class of nutrition education. This cross-sectional survey was conducted by a self-administered questionnaire and data was analyzed by SPSS program. Most female subjects with weight-control attempt had eating habit problems such as overeating and food jags. The female subjects with weight-control attempt showed significantly higher rate of skipping dinner compared to those without weight-control attempt. As for frequency of exercise, the subjects with weight-control attempt exercised more frequently compared to those without weight-control attempt. In subjects, weight-control attempt was significantly associated with exercise. Nutrient adequacy ratio and mean adequacy ratio of the subjects with weight-control attempt were significantly lower compared to those without weight-control attempt. These results suggest that skipping dinner or exercise might be used as weight-control methods in Korean college female students participating in a nutrition education class via the internet.

• Preventive Nutrition and Food Science
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• 제12권4호
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• pp.191-196
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• 2007

We investigated radical scavenging effects and protective activities of fucoidan and alginic acid, active polysaccharide components from brown seaweeds, against peroxyl radical-induced oxidative stress under in vitro and cellular system. Fucoidan exerted strong radical scavenging effects against nitric oxide (NO) and superoxide anion $(O_2)$. On the other hand, alginic acid did not show inhibitory activity against NO and relatively weak $O_2{^-}$ scavenging effect. Additionally, alginic acid exhibited higher hydroxyl scavenging activity than fucoidan. Both fucoidan and alginic acid significantly enhanced cell viability against oxidative stress induced by 2,2'-azobis(2-amidinopropane)dihydrochloride (AAPH). At $1000{\mu}g/mL$ concentration of fucoidan and alginic acid, the viability was increased from 16.4% to 85.9% and 67.7%, respectively. In addition, fucoidan and alginic acid ameliorated the lipid peroxidation in LLC-PK1 cell induced by AAPH in a dose-dependent manner. In particular, fucoidan showed stronger inhibitory effect than alginic acid in the cellular system. The present study suggests that fucoidan and alginic acid may be promising antioxidants against oxidative stress induced by free radicals.

• Preventive Nutrition and Food Science
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• 제16권3호
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• pp.230-235
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• 2011

Roasted and retorted (RR) chestnuts develop green pigment spots on their surface during storage. The purpose of this study was to evaluate the cytotoxicity of the green pigment using RAW 264.7, MOLT-4, KATOIII and HT-29 cells. The pigment scraped from RR chestnuts (GP), whole RR chestnuts with green pigment spots (GC), whole RR chestnuts without green pigment (WC) and roasted and frozen stored chestnuts (FC) were extracted in 10% DMSO. MOLT-4 cells were less resistant to the cytotoxicity of the chestnut extracts than the RAW 264.7 cells. The GP extracts did not show different responses against $H_2O_2$-induced oxidative stress and LPS-induced NO production compared to the other extracts. The chestnut extracts did not have proliferative activity on either of the KATOIII or HT-29 cells (p>0.05). Our results from the comparison of the green pigment produced on the surface of the RR chestnuts to chestnuts that do not develop the green pigment suggest that the pigment may not be harmful in terms of either cytotoxicity towards immune cells or proliferation of gastrointestinal cancer cells.

• Preventive Nutrition and Food Science
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• 제13권2호
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• pp.90-94
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• 2008

The protective effect of chungkukjang from Sunchang province against oxidative stress was evaluated in the cellular system using LLC-$PK_1$ renal epithelial cells. The LLC-$PK_1$ cells showed decrease in cell viability and elevation in lipid peroxidation by the treatment with the generators of nitric oxide (NO) and superoxide anion ($O_2^-$) produced by sodium nitrouprusside and pyrogallol, respectively. However, the methanol extract of chungkukjang significantly inhibited cellular loss and lipid peroxidation in a dose-dependent manner; in particular K chungkukjang (KC) exerted the strongest protective effect. In addition, the protective effect of chungkukjang from 3-morpholinosydnonimine, as a source of peroxynitrite, with simultaneous generations of NO and $O_2^-$, was also studied. Treatment with chungkukjangs significantly preserved the cell viability and inhibited lipid peroxidation caused by SIN-1 with dose-dependence. The present study suggests that chungkukjang from Sunchang province, especially KC, would have protective potential from oxidative stress induced by free radicals under cellular oxidative damage.

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2001년도 International Symposium on Food,Nutrition and Health for 21st Century
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• pp.88-94
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• 2001

• 한국식품조리과학회지
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• 제25권6호
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• pp.671-676
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• 2009

In order to develop and propagate the low sodium kimchi for preventing high sodium related diseases, the salinity, pH and acidity of cabbage(Bachu) kimchi sampled from home located in 6 big cities(Pusan, Daegoo, Kyungjoo, Daegoo, Jeonjoo, Daejeon, and Seoul) and commercial 6 manufacturers(A~F) distributed in markets were monitored and analyzed in the current study. Salinity was significantly (p<0.05) higher in homemade($3.03%{\pm}0.60$: 1.79~4.40) kimchi than in commercial($2.38%{\pm}0.60$:1.04~2.87) kimchi. Also, salinity was significantly(p<0.05) higher in Pusan($3.45{\pm}0.60%$) kimchi than in Kyungjoo($3.11{\pm}0.39$), Daegoo($3.19{\pm}0.42$), Jeonjoo($2.98{\pm}0.32$), Daejeon($3.00{\pm}0.38$) and Seoul ($2.52{\pm}0.46%$) kimchi. However, there was no significant difference(p<0.05) of salinity in 6 kinds of commercial kimchi. Related to this result, pH of kimchi from homemade and commercial was $4.40{\pm}0.29$(3.72~6.03) and $5.45{\pm}0.76$ (4.23~6.35), acidity of kimchi from homemade and commercial were $0.99{\pm}0.30%$(0.28~2.17) and $0.45{\pm}023$(0.17~0.93), respectively. Thus, the current study provides evidence that we may need to manufacture the low sodium kimchi because all homemade kimchi, especially Pusan and Daegoo kimchi and commercial brand kimchi contained over 2% salinity.

• Nutrition Research and Practice
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• 제14권2호
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• pp.167-174
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• 2020

BACKGROUND/OBJECTIVES: With the advances in technologies, self-service kiosks at foodservice operations are becoming a new way of service provision. This study examined the relationships among the menu information quality, nutrition information quality, technology acceptance characteristics, and customer behavioral intention toward the kiosks in fast food restaurants. SUBJECTS/METHODS: A survey with a self-administered method was distributed online and offline. The sample consisted of customers who had used the kiosks at fast food restaurants in the last six months prior to the survey. The study hypotheses were tested by applying structural equation modeling. RESULTS: Structural equation modeling revealed the positive impacts of menu information quality and nutrition information quality, technology acceptance characteristics, and behavioral intention toward kiosks at fast food restaurants. On the other hand, one hypothesis (Hypothesis 4) on the impact of nutrition information quality on the perceived usefulness was rejected. CONCLUSION: The study is the first to investigate nutrition and menu information at foodservice kiosks and relate them to technology acceptance. The study is very timely and adequate in the time of the 4^th industrial revolution. The critical importance of the presentation of nutrition information and menu information at the kiosks at fast food restaurants was verified. The academic and industrial implications of the study findings were discussed.

• 고려인삼학회:학술대회논문집
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• 고려인삼학회 2008년도 춘계 학술대회
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• pp.85-85
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• 2008