• Journal of the Korean Home Economics Association
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• v.26 no.1
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• pp.83-96
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• 1988

科學의 발전과 經濟의 高度成長으로 食生活의 向上은 人間의 수명을 크게 연장시키고 있다. 韓國에 있어서도 이러한 傾向은 같은 樣相이며 더욱이 보건형태가 차차 변경되어 가고 있다. 女性의 平均수명은 男性보다 길며 近來에 이르러 女性人口의 95%가 閉經을 經驗할 때까지 生存하고 있다고 한다. 이러한 실정임에도 불구하고 우리나라 女性의 閉經年令, 更年期에 處한 婦人들의 건강 및 營養攝取狀態, 食生活 態度등에 關한 情報가 파악되어 있지 않고 있다. 本 硏究는 이 點을 감안하여 우리나라의 中年女性의 건강管理의 指針을 세우기 위하여 생물학적 요인 및 환경적 요인이 閉經年令 및 更年期婦人의 건강狀態와 食行動에 어떠한 영향을 미치는지를 검토하여 보았다. 本 硏究는 1980년 12월에서 1981년 2월까지 3개월간 韓國의 2個의 大都市와 5個의 小都市에 거주하는 40歲에서 60歲까지의 女性을 대상으로 설문지를 통해 다음과 같은 사항을 조사하였다. 조사내용으로 1) 폐경연령, 주거환경, 사회경제적 조건, 체위, 임신횟수, 유산경험의 유무 2) 건강상태, 갱년기 자각증상, 유경시 월경의 순, 불순상태 그리고 3) 영양섭취상태와 식행동 등이다. 本論文은 調査內容 中 第 2 報로 更年期女性의 영양섭취상태와 식생활 행동 그리고 更年期 현상과의 關係를 關例시켜 검토하였다. 간이식품 섭취 사항 조사표를 사용하여 영양소의 섭취상태를 조사한 결과 大都市群은 energy, 지방, thiamin 및 ascorbic acid 의 섭취상태가 그 對照群에 比하여 높은 경향을 나타냈다. 열양 구성비에 대한 검토를 보면 糖質:蛋白質:脂肪(C:P:E)의 比가 64~67%:14%:19%~22%였으며 大都市群은 小都市群에 比해 脂肪에서의 energy섭취가 유의적으로 높았다. 더욱이 사회 경제적 측면으로 보아도 지방섭취는 저소득층에서 낮은 경향을 보여주었다. 更年期女性의 음식에 대한 기호變化의 검토를 통해 관찰한 것에 의하면 閉經者가 未閉經者에 比해 더 많이 食品嗜好의 變化를 경험하고 있다고 지적\ulcorner\ulcorner있다. 37.4%와 28.1%가 각기 기호의 變化를 경험하고 있었으며 이는 兩群間에 有意차가 높음을 보여주었다. 閉經 후 2年頃부터 食品의 嗜好變化를 느끼고 있다고 하는 사람이 많았으며 음식은 기름기 있는 것보다 담백한 것, 肉類보다는 生鮮, 果實, 野菜를 더 선호하는 경향이라고 하였다. 자극성이 있는 것에서 덜 자극성 있는 것을 찾는 경향이었다. 이들의 食品선택구조를 파악하는 것은 그 지역의 특수한 영양문제뿐만 아니라 그들의 영양교육, 더 나아가서는 그 지역의 식량영양정책 수립을 위해 중요한 정보를 제공할 수 있다. 大都市群은 肉類, 卵類, 乳類 및 그 製品등의 선택과 빵이나 butter 등의 食品과 正의 相關性을 나타내고 있었으나(p<0.01) 김치와 같은 韓國의 傳統的 食品의 선택時는 乳類, 果實, 빵과 같은 近代的 感覺의 食品과는 負의 相關性을 나타냈다. 한편 김치는 밥 및 기타 곡류 그리고 서류와는 正 相關性을 시사하였다. 小都市群은 對照群과는 多少 상이한 식품선택 구조를 보이고 있다. 즉 卵類나 乳類를 섭취할 수 있는 사회경제적 조건, 그리고 기호를 갖는 사람들은 서류를 제외한 모든 식품과 正의 相關性을 나타냈다. 어느 群이든 밥과 김치는 높은 相關性을 나타내고 있으며, 이 두 식품은 韓國人의 食生活의 基本이 되고 있으며 이를 土臺로 다른 食品의 선택은 地域的, 社會經濟的, 그리고 個人의 기호에 따라 다르게 나타난다는 것이 시사되었다. 閉經前 後의 更年期라는 것은 30餘年 間의 性 hormone의 周期的分泌에 依한 月周期가 停止하는 時期이며, 內分泌環境의 變化에 依한 生體 리듬의 異常은 各種 更年期증상의 원인이 되고 있다. 有經時의 月經주기의 이상을 경험하는 사람에게 특히 更年期증상中 食慾不振이나 不眠 등의 不平 數가 많았다. 이러한 점으로 미루어 보아 estrogen과 食慾과의 相關性은 높음이 시사되었다. 이는 不眠症과는 연관성이 있으며 性홀몬 分泌의 亂脈은 食事攝取의 리듬을 흐틀어 놓으며 이것이 生體리듬의 變化를 유발한다고 본다.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.681-689
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• 2009

The purpose of this study was conducted to investigate the perception of Korean kimchi among Americans' living in different areas in the United States. A questionnaire was given to males 126 (40.4%) and females 186 (59.6%) residing in Illinois and California. The results were as follows: 86.0% of the participants answered that kimchi was Korean in origin, and 84.1% reported that they had eaten kimchi. Additionally, 56.8% and 52.3% of the respondents in Illinois and California had purchased commercial kimchi at home-made. Among the kimchi they had experienced, out of the total respondents, 92.4% had eaten baechu kimchi, 45.5% had eaten mu kimchi and 42.4% had eaten oi kimchi (When the responses from the residents of Illinois were evaluated: 100.0% of the respondents had eaten baechu kimchi, while 47.7% had eaten mu kimchi, and 40.9% had eaten bak kimchi. Evaluation of the responses of residents from California revealed that: 88.6% had eaten baechu kimchi, 45.5% had eaten oi kimchi, and 44.3% had eaten mu kimchi respectively). For evaluation of the their kimchi preference of the overall population revealed that, 71.0% preferred baechu kimchi, 9.2% oi kimchi, and 8.4% mu kimchi (Of the respondents in Illinois: 69.8% preferred baechu kimchi, 14.0% mu kimchi and 7.0% bak kimchi, while for Californians: 71.6% preferred baechu kimchi, 11.4% oi kimchi and 8.0% bak kimchi, respectively). Regarding the primary reason they purchased commercial kimchi, 64.9% responded 'its taste' (67.4% in Illinois and 63.6% in California), additionally, 40.0% stated of the package they purchased was 200g (51.2% in Illinois and 34.5% in California). After having eaten kimchi, 45.5% answer reported that it tasted good, and the their primary reason for liking kimchi was its, 'spicy and hot taste' (51.3%), The main reasons for not liking kimchi were the odor (garlic, ginger, anchovy juice, etc) and it being too spicy, respectively. Regarding improvements for its expanded consumption, 25.0% answered 'not to improve', 22.7% answered 'reduce the strength of the strong seasoning', and 20.5% answered 'to allow over-ripening'.

• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.75-82
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• 2015

Chitosan provides beneficial effects such as decrease in cholesterol, weight loss, and antioxidative effects. The manufacture of Maribo cheese containing powdered chitosan (CP) or nanopowdered chitosan (NCP) is not yet established. Thus, this study was conducted to determine the effect of CP and NCP on Maribo cheese's physicochemical properties. The curd was added with 0.2 and 0.5% of CP and NCP, respectively, after the second whey drainage. The pH changed and the lactic acid bacterial population decreased in all treatments. Additionally, WSN and TBA gradually increased during the ripening of cheese. The TP of control cheese was higher than that of another group. On the basis of the obtained results, consumer preference test on overall acceptability of 0.2% NCP was good-41%, great good 13%. It was concluded that the quality of Maribo cheese was not affected by adding chitosan. Furthermore, 0.2% NCP was preferred during cheese ripening and observed the possibility of functional cheese than another group.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.14-26
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• 2014

This study investigated the physicochemical and sensory characteristics of muffins prepared with various amounts(0, 3, 6, 9, 12%) of yacon powder. The specific gravity of the muffins prepared by adding yacon powder was higher than that of the control group. The height of the muffins added with 3% yacon powder was higher than that of the other groups. The weight of the muffins prepared with yacon powder showed no significant difference among all the sample groups. The volume and specific loaf volume of the muffins were decreased by addition of yacon powder. The baking loss rate of the muffins prepared by adding yacon powder showed no significant difference among all the sample groups. The moisture content of the muffins was increased, but their pH was decreased significantly by addition of yacon powder. DPPH radical scavenging activity of the control group was 21.45%, whereas the muffins prepared with yacon powder ranged from 57.23~85.46%. The a value of redness was increased, but L and b values were decreased significantly by addition of yacon powder. The springiness, cohesiveness and brittleness of textural properties of the muffins were decreased significantly by addition of yacon powder. Sensory evaluation scores in terms of appearance, taste, texture and overall preference for the muffins showed that 6~9% substituted sample groups were higher than those of the others. The results of this study suggest that adding 6~9% of yacon powder was the best substitution ratio for muffins.

• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.531-544
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• 2009

This study was conducted to survey multiple factors of aversion to vegetables and preferences for vegetable-related recipes in school meal services among elementary school children in order to help develop various menus and recipes for school meal services. Questionnaire survey was carried out with the study subjects, who were 401 children in 6th grade attending elementary schools in Chonnam and Kwangju metropolitan regions. Results from the survey can be summarized as follows: 65.1% of respondents answered they try to eat vegetables and other namul side dishes served in school meal service for health. As for the frequency of taking vegetables and namul side dishes out of daily meals, 47.4% of respondents chose 'once or twice'. The reasons for aversion to vegetables in boys were taste and cooking method, while girls were taste and feeling between teeth. In boys there were no differences between regions of Kwangju and Chonnam but the tendency of aversion to vegetables was significantly high in girls. As for the aspects of vegetable aversion of subjects, 46.9% of respondents took up 'black & purple' in the unfavorable color of vegetables. 49.1% in 'bitterness' and 39.2% in 'greasiness' were in terms of the aversive taste of vegetables. The aversive vegetable recipes were 58.6% in 'raw & seasoned' and the unfavorable feeling of vegetables were 53.1% in 'squashiness'. There were differences between regions of Kwangju and Chonnam with boys in color and cooking method in girls. Results from the survey on their preferences for vegetable recipes showed that leafy vegetables like crown daisy (raw/slightly seasoned) and pak choi (broth/pot stew) fell to the most aversive category, while bean sprouts (broth/pot stew) were chosen as the most favorable one. Among root vegetables bell-flowers were found to belong to the least preferred recipe, while potatoes were proven to be most preferable in terms of recipes. As for fruit vegetables and other vegetables, all respondents didn't like 'fatsia shoots' vegetable and it's cooking method and they preferred 'green pumpkins (broth/pot stew)'. In respect of mushrooms, enoki mushroom (broth/pot stew) was found most preferred and had high tendency of preferences in boys and girls in Kwangju compared with Chonnam region. The study results indicated that respondents did not show big differences in factors influencing them to be averse to vegetables and their preferences for vegetable recipes depending on regions. In order to have high preference and intake in children's diets, it needs to study in reform of menu about using namul or vegetables mixed with meats and fruits that children preferred or applying roasted and fried other less than namul.

• Journal of Plant Biotechnology
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• v.37 no.2
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• pp.220-227
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• 2010

Fatty acids in seed oil from plants are essential for human nutrients and have been used for industrial purpose. The growing demands of seed oil as food resources and feedstocks for industrial uses have attempted to modify fatty acid composition and to increase oil content in transgenic plants. However, production of unusual fatty acids in transgenic plants are limited, which is not synthesized the level same as original plants. This bottleneck was common for production of several unusual fatty acids in transgenic plants and suggests that there is different for substrate preference in oil metabolic pathway enzymes between host oil plants and original wild plants. Review of acyltransferases involved in acyl-editing and seed oil accumulation of oil plant and wild-plant producing unusual fatty acids will design strategies to maximize the production of unusual fatty acids in transgenic plants. In here, we identified eleven acyltransferase genes in castor based on sequence homology, which will be useful to increase hydroxy unusual fatty acids in transgenic plants.

• Journal of Environmental Impact Assessment
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• v.24 no.2
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• pp.175-189
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• 2015

The objective of this study was to analyze characteristics of distribution of amphibian species and the affecting ecological factors. For the study, habitat environment factors were determined and applied to a habitat suitability model for the data collected from the Seom River in Hoengseong County and Wonju City, Gangwon Province, Korea between March 2013 to October 2013. The analyzed amphibian species were Rana nigromaculata, Hyla japonica, Rana dybowski, and Rana rugosa Temminck and Schlegel, and a logistic regression model was used with the pseudo-absence data. The result of the model analysis suggests that the major factors for Rana nigromaculata are distance to vegetation and rock and that for Hyla japonica is waterway. Rana dybowski and Rana rugosa Temminck and Schlegel have similar habitat characteristics, but the latter is shown to be dominant due to its wider habitat preference. According to the species richness model, the analyzed amphibian species are shown to have tendency to move between valleys or streams. This study quantitatively analyzed habitat environment characteristics using species distribution model, however, there is a limitation in terms of analysis on food factor and connectivity with other species. Combined with additional density or habitat analysis on birds or fish, this study can lead to more comprehensive analysis on biological environment factors.

• Parasites, Hosts and Diseases
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• v.58 no.1
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• pp.73-79
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• 2020

Echinostoma revolutum is a zoonotic food-borne intestinal trematode that can cause intestinal bleeding, enteritis, and diarrhea in human and birds. To identify a suspected E. revolutum trematode from a red-crowned crane (Grus japonensis) and to reveal the genetic characteristics of its mitochondrial (mt) genome, the internal transcribed spacer (ITS) and complete mt genome sequence of this trematode were amplified. The results identified the trematode as E. revolutum. Its entire mt genome sequence was 15,714 bp in length, including 12 protein-coding genes, 22 transfer RNA genes, 2 ribosomal RNA genes and one non-coding region (NCR), with 61.73% A+T base content and a significant AT preference. The length of the 22 tRNA genes ranged from 59 bp to 70 bp, and their secondary structure showed the typical cloverleaf and D-loop structure. The length of the large subunit of rRNA (rrnL) and the small subunit of rRNA (rrnS) gene was 1,011 bp and 742 bp, respectively. Phylogenetic trees showed that E. revolutum and E. miyagawai clustered together, belonging to Echinostomatidae with Hypoderaeum conoideum. This study may enrich the mitochondrial gene database of Echinostoma trematodes and provide valuable data for studying the molecular identification and phylogeny of some digenean trematodes.

• Microbiology and Biotechnology Letters
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• v.39 no.3
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• pp.245-251
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• 2011

[ ${\alpha}$ ]Galactosidase was purified from a culture filtrate of Mortierella sp. by CM-sephadex C-50, and subsequent Sephadex G-100 column chromatography. The final preparation thus obtained showed a single band on SDS-polyacrylamide gel electrophoresis. The molecular weight was determined to be 56 kDa. $Gal^3Man^4$ ($6^3$-mono-O-${\alpha}$-D-galactopyranosyl-4-O-${\beta}$-D-mannotetraose), $Gal^{2,3}Man_5$ ($6^{2,3}$-di-O-${\alpha}$-D-galactopyranosyl-4-O-${\beta}$-D-mannopentaose), $Gal_2Man_3$ ($6^2$-mono-O-${\alpha}$-D-galactopyranosyl-4-O-${\beta}$-D-mannotriose), $Gal^2Man_6$ ($6^2$-mono-O-${\alpha}$-D-galactopyranosyl-4-O-${\beta}$-D-mannohexaose) and $Gal^2Man_5$ ($6^2$-mono-O-${\alpha}$-D-galactopyranosyl-4-O-${\beta}$-D-mannopentaose), prepared from 3 types of microbial ${\beta}$-mannnanase, were used as substrates. $Gal^3Man_4$ and $Gal^2Man_3$ had a stubbed ${\alpha}$-galactosyl residue on the $2^{nd}$ and $3^{rd}$ mannose from the reducing end of mannotetraose and mannotriose, thus ${\alpha}$-galactosidase showed a preference for stubbed ${\alpha}$-galactosyl residue. ${\alpha}$-Galactosidase hydrolyzed $Gal^3Man_4$ more rapidly than $Gal^2Man_3$. However, ${\alpha}$-galactosidase hardly acted on $Gal^{2,3}Man_5$, $Gal^2Man_6$ or $Gal^2Man_5$. The enzyme hydrolyzed melibiose to galactose and glucose, raffinose to galactose and sucrose, and also stachyose to galactose and raffinose.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.79-90
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• 2002

This study was performed to investigate the recognition and the preference of pickles by using the questionnaire. The subjects of this study consisted of 217 males and 359 females in the Kyongbuk area. The results were summarized as follows: Among the respondents 94.8% have hon pickles and mostly have eaten garnished pickle with pizza. The chief element to be considered in selecting the commercial pickle was considered to be 'sanitation'. and 'good taste'. The most important factor on preparation and production of pickle showed a receiving high mean value of 4.77. On their perception of pickle, 'pickle stimulate their appetite'received highest scare of 3.97. More than 41% of the respondents liked pickles and favorite pickle seasoning was vinegar(77.2%). Among the respondents 49.7% and 17.2% suggested the development fruit pickle and mushroom pickle respectively. Of the famished dishes with a pickle, preferable food was pizza, hamburg sandwich, pork cutlet, salad and hamburg steak in the order.