• Nutrition Research and Practice
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• v.17 no.1
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• pp.13-31
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• 2023

BACKGROUND/OBJECTIVES: Epigenetic regulation by nutrients can influence the development of specific diseases. This study sought to examine the effect of individual nutrients and nutrient families in the context of preventing chronic metabolic diseases via epigenetic regulation. The inhibition of lipid accumulation and inflammation by nutrients including proteins, lipids, vitamins, and minerals were observed, and histone acetylation by histone acetyltransferase (HAT) was measured. Correlative analyses were also performed. MATERIALS/METHODS: Nutrients were selected according to information from the Korean Ministry of Food and Drug Safety. Selected nutrient functionalities, including the attenuation of fatty acid-induced lipid accumulation and lipopolysaccharide-mediated acute inflammation were evaluated in mouse macrophage Raw264.7 and mouse hepatocyte AML-12 cells. Effects of the selected nutrients on in vitro HAT inhibition were also evaluated. RESULTS: Nitric oxide (NO) production correlated with HAT activity, which was regulated by the amino acids group, suggesting that amino acids potentially contribute to the attenuation of NO production via the inhibition of HAT activity. Unsaturated fatty acids tended to attenuate inflammation by inhibiting NO production, which may be attributable to the inhibition of in vitro HAT activity. In contrast to water-soluble vitamins, the lipid-soluble vitamins significantly decreased NO production. Water- and lipid-soluble vitamins both exhibited significant inhibitory activities against HAT. In addition, calcium and manganese significantly inhibited lipid accumulation, NO production, and HAT activity. CONCLUSIONS: Several candidate nutrients and their family members may have roles in the prevention of diseases, including hepatic steatosis and inflammation-related diseases (i.e., nonalcoholic steatohepatitis) via epigenetic regulation. Further studies are warranted to determine which specific amino acids, unsaturated fatty acids and lipid-soluble vitamins or specific minerals influence the development of steatosis and inflammatory-related diseases.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.606-611
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• 2009

This study was conducted to develop a high value pear Makgeoly that possessed the physiological functionality of pears and rice. To accomplish this, the effects of the addition of pears on the alcohol fermentation of Korean traditional rice wine, Makgeoly were investigated. The total acidity contents were unchanged for 9 days of fermentation after the addition of pear to the mash, however, it decreased by approximately 0.13% after 9 days. Additionally, the ethanol contents increased to 16.0% after 5 days of fermentation, after which they did not change significantly. The residual reducing sugar and free sugar content were decreased after 7 days and 5 days of fermentation, respectively. The total acceptability was the best in the Makgeoly that contained grated pear after 10 days of fermentation. Additionally, antihypertensive angiotensin Iconverting enzyme inhibitory activity was found to be greater than 80% in all pear Makgeoly, but the fibrinolytic activity, SOD-like activity and antioxidant activity were weakened. Based on these results, Makgeoly that was brewed by the addition of 20% grated pear into the fermented broth from fermentation at $20^{\circ}$ for 10 days has the potential to become a new functional Korean traditional Makgeoly with high acceptability and antihypertensive properties.

• Journal of the Korea Society of Computer and Information
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• v.21 no.8
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• pp.95-103
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• 2016

Food habit forming the basis for a lifetime of food and nutrient intake is established in early childhood and has an effect to the child's growth, sociality, and obesity. A variety of nutrition screening tools exists for assessing the health and nutrition status of children such as the Growth Curve, for determining if growth is appropriate. Body mass index(BMI) as a more reliable index of overweight to prevent childhood obesity, and Nutrition Quotient(NQ) and eating behaviors questionnaire for young children and parents to estimate their nutrient intake adequate or not. Such tools are mainly used by health practitioners, such as doctor and dietitian to provide nutrition intervention services to children at risk, especially and are not easy to use for general parents, who need assessment at any time and at any place. We propose Growth Assistance System for infants and children, which is possible to assess their physical condition, nutritional status, and eating behavior integrated. To be convenient and portable, it is implemented over the smartphone as an application. The system offers the growth charts, the BMI curves, NQ and eating behavior questionnaire to take a monitoring and the functionalities operate well. We hereby expect this system support the normal growth and development of infants and young children. And also support for the health practitioner (dietitians and nutritionists) to take a role in providing nutrition counseling and education to children needing nutrition services.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.203-206
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• 1996

Three major oligosaccharides, which are commercially available, including fructo-, soybean- and isomalto-oligosaccharides were added during the preparation of kimchi to find possibilities of improving storage stability and enriching bifidus-stimulating agents. At a refrigerated temperature, all oligosaccharides tested were very stable over three weeks; however, at higher temperatures (e.g., $25\;and\;37^{\circ}C$), oligosaccharides added were degraded by microorganisms during the fermentation period. Among the three oligosaccharides examined, isomalto-oligosaccharides showed the highest stability; i.e., around 70% of the initial amounts were maintained even at $37^{\circ}C$, suggesting that isomalto-oligosaccharides can he recommended as an effective ingreadient in kimchi preparation because they have various beneficial functionalities.

• Journal of Dairy Science and Biotechnology
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• v.37 no.1
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• pp.27-32
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• 2019

Fermented milk has been developed with its functionalities, and its health-promoting ability has been spotlighted due to its relationship with diseases such as cancer, cardiovascular disease, and diabetes, and gut microbiota. As national burden of cardiovascular disease increases over time, there is a need to prevent hypercholesterolemia. To achieve that, gut microbiota, which is altered by host's diet and environment, plays important roles in lowering cholesterol in the blood. Moreover, fermented milk may be effective as a cholesterol-lowering agent by altering gut microbiota composition. Gut microbiota may alter not only functions of the fermented milk but also bio-accessibility of functional materials. These results suggested that gut microbiota composition influences the impact of fermented milk. Thus, we should understand how functional materials are degraded by gut microbiota and absorbed into the gut.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.8-15
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• 2021

Vegetarians have claimed and actively promoted the advantages of plant-based alternative milks as the best option for human nutrition and health, compared to the natural dairy milk. However, numerous scientific evidences and reports have demonstrated that the natural milk possesses more beneficial nutrients and bioactive components than artificially manufactured plant-derived milks. The biochemical and nutritional advantages and functionalities of natural dairy milk cannot be replaced by man-made or crafted plant-based beverage products. On the other hand, the tremendous increase in production and consumption of the plant-based alternative milks in recent years has led a serious business downturn in traditional roles and stability of the dairy industry, especially in the major dairy producing Western countries. Although plant-based milk alternatives may have some benefits on nutrition and health of certain consumers, the plant-derived alternative milks may not overshadow the true values of natural milk. Milk is not a high fat and high cholesterol food as animal meat products. Unlike plant-based alternative milks, natural milk contains many bioactive as well as antiappetizing peptides, which can reduce body weight. It has proven that taking low-fat, cultured and lactase treated milk and dairy products with other diversified nutritionally balanced diets have been shown to be healthier dietary option than plant-based milk/foods alone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1759-1762
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• 2015

Tarak is a Korean traditional fermented milk product that is fermented by adding rice wine to milk. Tarak was produced with Lactobacillus paracasei ssp. paracasei M13-65-3 isolated from rice wine, and its effects on immune cell proliferation and melanin biosynthesis were investigated. Tarak extract significantly increased proliferation of T lymphocyte Jurkat clone E6-1 cells at concentrations from 10 to $100{\mu}g/mL$. Tarak inhibited activities of tyrosinase and ${\alpha}$-melanocyte-stimulating hormone-induced melanin biosynthesis in mouse skin B16-F10 cells at a concentration of $100{\mu}g/mL$. These results suggest that tarak might have functionalities for enhancing the immune system by increasing immune cell proliferation and regulating melanin biosynthesis.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.362-371
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• 2014

This study utilized commercially available proteolytic enzymes to prepare egg-white protein hydrolysates (EPHs) with different degrees of hydrolysis. The antioxidant effect and functionalities of the resultant products were then investigated. Treatment with Neutrase yielded the most ${\alpha}$-amino groups (6.52 mg/mL). Alcalase, Flavourzyme, Protamex, and Ficin showed similar degrees of ${\alpha}$-amino group liberation (3.19-3.62 mg/mL). Neutrase treatment also resulted in the highest degree of hydrolysis (23.4%). Alcalase and Ficin treatment resulted in similar degrees of hydrolysis. All hydrolysates, except for the Flavourzyme hydrolysate, had greater radical scavenging activity than the control. The Neutrase hydrolysate showed the highest 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity ($IC_{50}=3.6mg/mL$). Therefore, Neutrase was identified as the optimal enzyme for hydrolyzing egg-white protein to yield antioxidant peptides. During Neutrase hydrolysis, the reaction rate was rapid over the first 4 h, and then subsequently declined. The $IC_{50}$ value was lowest after the first hour (2.99 mg/mL). The emulsifying activity index (EAI) of EPH treated with Neutrase decreased, as the pH decreased. The EPH foaming capacity was maximal at pH 3.6, and decreased at an alkaline pH. Digestion resulted in significantly higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ABTS radical scavenging activity. The active peptides released from egg-white protein showed antioxidative activities on ABTS and DHHP radical. Thus, this approach may be useful for the preparation of potent antioxidant products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.598-604
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• 2008

This study was carried out to develop a new traditional alcoholic beverage by using lily scale in order to utilize lily scale as a new matter for nutritious foods. The condition of alcohol fermentation was investigated by the addition of 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0% dried lily scale and 10, 20, 30, 40 and 50% raw lily scale into mash, respectively. The maximum amount of ethanol was produced when 15% dried lily scale and 20% raw lily scale were added to cooked rice at $25^{\circ}C$ for 10 days. In overall acceptability of sensory evaluation, the LSD-5 alcoholic beverage (added 5% dried lily scale into mash) and LSR-20 alcoholic beverage (added 20% raw lily scale into mash) showed the best acceptability. Physiological functionalities of LSD-5 and LSR-20 alcoholic beverage were investigated. Electron donating ability by DPPH solution ($16.5{\sim}23.2%$), SOD-like activity ($20.4{\sim}24.7%$), ACE inhibitory activity ($24.7%{\sim}78.2%$) and tyrosinase inhibitory activity ($57.4{\sim}62.6%$) of LSD-5 and LSR-20 alcoholic beverage were better than the control (non-added liquor). Moreover, acceptability and physiological functionalities of LSD-5 alcoholic beverage are better than LSR-20.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.345-351
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• 2005

Physicochemical properties and functionalities of sodium caseinate, whey protein, skim milk, and whole milk with or without transglutaminase (TGase, 200 : 1) at $38^{\circ}C$ were determined. After crosslinking by TGase, whey protein was effective in improving heat stability compared to native protein at over $70^{\circ}C$. Whole milk was stable with lower turbidity compared to native solution. Whey protein showed low hydrolysis degree, fewer than sodium caseinate, during early activation time and increased slightly thereafter Emulsifying activities of sodium caseinate at pH 2 and 8, and whey protein at pH 7 and 8 improved. Emulsion stability of sodium caseinate improved at entire pH range studied. Foam expansion and foam stability of samples improved with TGase-treatment. Viscosities of TGase-treated samples were higher than those of untreated ones.