• Journal of Nutrition and Health
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• 제40권6호
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• pp.558-565
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• 2007

On the basis of the increasing interest for the selection of beverages, this study aimed to evaluate the contents of nutrients and health ${\cdot}$ functional elements in the beverages. Total 161 beverages that bear nutrition lable (NL) as nutrition table and health ${\cdot}$ functional elements information were collected and classified to 8 groups. The evaluated nutrients that are obligatory for NL in Korea were total calorie, carbohydrate, protein, fat, and sodium. Presented values showed that milk & yogurt and soy milk are the most wholesome beverages while the total caloric contents also were higher among 8 groups. Sodium contents in soy milk were higher than any other groups. The caloric contents of other beverage groups come mainly from carbohydrate presumably simple sugar. The caloric content of sports drinks is the lowest but the sodium content is variable among products showing the range of 0 - 100 mg/100 ml. Nonobligatory nutrients for NL frequently expressed are Ca, Fe, vitamin C, folate, and dietary fiber. Their content per serving size does not exceed the tolerable upper intake level, however, habitual multiple intakes of certain product require attention for the prevention of overintakes. Many health ${\cdot}$ functional elements as catechin, carnitine, polyphenol, and nucleic acids etc were listed in NL without presenting the content and their functions appear to be exaggerated compared to the known scientific evidence.

• Animal Bioscience
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• 제34권11호
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• pp.1839-1848
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• 2021

Objective: The objective of the present study was to investigate the comparative effects of dietary functional nutrients including glutamine (Gln), chromium picolinate (Cr picolinate), vitamin C (Vit C), betaine (Bet), and taurine (Tau) on growth performance, meat quality, immune responses, and stress biomarkers in broiler chickens raised under heat stress conditions. Methods: A total of 420 21-d-old Ross 308 male broiler chickens (initial body weight = 866±61.9 g) were randomly allotted to 1 of 7 treatment groups with 6 replicates. One group was kept under thermoneutral conditions and was fed a basal diet (PC, positive control). Other 6 groups were exposed to a cyclic heat stress condition. One of the 6 groups was fed the basal diet (NC, negative control), whereas 5 other groups were fed the basal diet supplemented with 0.5% Gln, 500 ppb Cr picolinate, 250 mg/kg Vit C, 0.2% Bet, or 1.0% Tau. The diets and water were provided ad libitum for 21 d. Results: Broiler chickens in NC group had decreased (p<0.05) growth performance and immune responses measured based on cutaneous basophil hypersensitivity (CBH), but increased (p<0.05) stress responses measured based on feather corticosterone concentrations and blood heterophil:lymphocyte than those in PC group. However, none of dietary functional nutrients had a positive effect on growth performance of broiler chickens. Dietary supplementation of 250 mg/kg Vit C improved (p<0.05) CBH responses of broiler chickens, but other functional nutrients had no such an improvement in CBH responses. All functional nutrients decreased (p<0.05) stress responses of broiler chickens. Conclusion: Functional nutrients including Gln, Cr picolinate, Vit C, Bet, and Tau at the supplemental levels used in this study decrease stress responses of broiler chickens to a relatively similar extent. However, this reduction in stress responses could not fully ameliorate decreased productive performance of broiler chickens raised under the current heat stress conditions.

• Journal of Dairy Science and Biotechnology
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• 제17권1호
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• pp.50-57
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• 1999

Milk is a first food for as long as the mammalian race has existed. A characteristic unique to mammal is their ability to secrete milk as a source of nutrients and immunological protection for their young. From a nutitrional viewpoint, milk has heen described as nature's most perfect food, owing mainly to its biological role as the only source of nutrition for the infant mammal. Milk is estimated to contain more than 100,000 molecular species, However, the average contents of milk can be simplified to 3.4% fat, 3.1% protein (80% casein protein and 20% whey protein), 4.5% lactose, and 0.7% ash. Chemically, milk is a very complex fluid rich in nutrients, antibodies, growth factors, antimicrobial components etc. This report will discuss functional properties of milk components, such as lactoferrin, opoid peptide, CPP, cGMP and sialic acid etc.

• 한국포장학회지
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• 제22권1호
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• pp.15-23
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• 2016

Gelatin soft capsules, manufactured by the press through package(PTP) process, are widely used in the production of multivitamin dietary supplements and other health functional foods. Gelatin capsules can prevent light and air from having a direct contact with the contents in the capsule, and the nutrients inside the capsules are preserved without any loss. In the present study, on the basis of the results on the safety of gelatin capsules. The parameters investigated included degradation of the capsules before their shelf life, capsule deformation, and changes in specific nutrients. Moisture and heat in the production and storage environments of the capsules caused the gelatin to swell and attach some of the inorganic salts in the vitamin contents. Nutritional component analysis showed that B1, B5, B9, and B12 contents were decreased, while mineral elemental analysis shown calcium, chloride, and zinc compound were found to be infused into the gelatin of the capsule shell.

• Natural Product Sciences
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• 제10권6호
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• pp.310-314
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• 2004

This is the re-arrangement of the 2004 Asia Nutrition & Dietary Supplement Conference organized by ABF(The Asia Business Forum) in Singapore, especially regulatory view of point of health functional foods for Korea, Japan, and China. Foods that may have health benefits beyond the traditional nutrients that they contain are often called 'Functional Foods'. The concept of functional foods has become popular in recent years, first in Japan and later in other countries, including the USA. In USA, The functional foods was controlled by ACSH (the American Council on Science and Health). In Korea, 'Functional Foods'. was defined on the 'The Law for the Health Functional Foods'(Law No. 6727 : effective as of $26^{th}$, Aug. 2002). KFDA(Korea Food and Drug Administration) is the only authority body for approval, advertisement and claims for the Health Functional Foods in Korea. In Japan, the Japan Health Food and Nutrition Food Association controls the approval, regulate functional foods' advertisement and claims under the name of FOSHU (Foods for Specified Health Uses). In China, the State Food and Drug Administration(SFDA) is the only authoritative organization for the application, supervision and administration of health related products. Asia, especially Korea, Japan and China, is one of the leader in the vitamins and dietary supplement(VDS) market. Regulatory issues on restrictions are the most important how to tap into the health functional foods market including Korea.

• 한국토양비료학회지
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• 제43권2호
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• pp.132-139
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• 2010

To manage the effluent nutrients amounts from rice paddy fields using free range ducks or rice bran, we evaluated the effects of a purifying paddy field which is no fertilizer, no pesticides, and dense rice seedling having a concept of constructed wetland. The experimental paddy field was located at downstream in the watershed of ducks using rice culture area in Milyang. The purifying paddy of land design were treated with seeding method, and vegetation type. As land design, direct seeding on plane, and direct seeding on high-ridge field in 2007. Planting rice only, and planting rice with water hyacinth were treated as vegetation type in purifying paddy in 2008. The purifying paddy fields were effective to reduce amount of T-N and T-P contents in effluent to 33.2~45.3%, and 53.1~55.4%, respectively. The direct seeding on high-ridge treatment, having long residence time of effluent water was more effective than plane plot as T-N 0.29 $g^{-1}m^{-2}d^{-1}$, and T-P 0.031 $g^{-1}m^{-2}d^{-1}$. The planting rice with water hyacinth treatment was effective than planting rice only as T-N 0.23 $g^{-1}m^{-2}d^{-1}$, and T-P 0.049 $g^{-1}m^{-2}d^{-1}$. The optimum area of purifying paddy field to treats all effluent were found out 3.2~4.7% of rice culture area using free range ducks, and rice bran at upper stream.

• 한국미생물·생명공학회지
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• 제51권4호
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• pp.353-373
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• 2023

Kimchi is a traditional Korean dish made with salted fermented vegetables and contains various nutrients and functional substances with potential health benefits. The fermentation process used to make kimchi creates chemical changes in the food, developing nutrients and functional substances that are more easily absorbed and enhanced by the body. Recent studies have shown that several lactic acid bacteria strains isolated from kimchi exhibit probiotic properties and have several health benefiting properties such as such as anticancer, anti-obesity, and anti-constipation; they also promote colon health and cholesterol reduction in in vitro and in vivo experiments, as well as in epidemiological cohort studies. Kimchi contains prebiotics, non-digestible fibers that nourish beneficial gut bacteria; therefore, its intake effectively provides both probiotics and prebiotics for improved gut health and a fortified gut-derived immune system. Furthermore, fermentation of kimchi produces a variety of metabolites that enhance its functionality. These metabolites include organic acids, enzymes, vitamins, bioactive compounds, bacteriocins, exopolysaccharides, and γ-aminobutyric acid. These diverse health-promoting metabolites are not readily obtainable from single food sources, positioning kimchi as a valuable dietary option for acquiring these essential components. In this review, the health functionalities of kimchi ingredients, lactic acid bacteria strains, and health-promoting metabolites from kimchi are discussed for their properties and roles in kimchi fermentation. In conclusion, consuming kimchi can be beneficial for health. We highlight the benefits of kimchi consumption and establish a rationale for including kimchi in a balanced, healthy diet.

• Journal of Ecology and Environment
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• 제42권4호
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• pp.278-284
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• 2018

Plant functional traits have been shown to be useful to understand how and why ecosystems and their components vary across environmental heterogeneity or gradients. This study investigated how plant functional (leaf) traits vary according to an elevation-associated environmental gradient. Environmental gradients (mean annual temperature and precipitation) were quantified, and leaf traits (leaf area, specific leaf area, leaf nitrogen, leaf phosphorus, leaf carbon, and leaf C/N ratio) of the understory woody plant species Acer pseudosieboldianum were examined across an elevational gradient ranging from 600 to 1200 m in a Baegunsan Mountain in Gwangyang-si, Jeollanam-do, South Korea. The results showed that mean annual temperature and precipitation decreased and increased along with elevation, respectively. Leaf area of the plant species decreased slightly with increasing elevation, while specific leaf area did not differ significantly. Leaf nutrients (nitrogen, phosphorus, and carbon concentrations) were higher at high elevations, but leaf C/N ratio decreased with elevation.

• 대한화장품학회지
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• 제30권3호
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• pp.313-320
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• 2004

현대를 살고 있는 우리들은 건강함과 더불어 아름다운 피부를 갖기를 원한다. 산업화에 의한 대기 오염의 증가 및 사회가 복잡해지면서 증가하는 스트레스는 피부에 부담을 증가시키고 건강한 피부를 가졌다 하더라도 꾸준히 관리를 해야 만이 유지되기에 피부 미용에 대한 관심은 지대하다고 할 수 있다. 이에 따라 피부 미용을 위한 다양한 제품이 개발되고 있고, 특히 피부 미용은 건강 차원에서 영양과 밀접한 관련이 있다는 인식 변화에 따라 특정 영양소 성분을 이용한 먹는 화장품이나 건강 기능 식품의 개발이 진행되고 있다. 이를 위한 주된 소재로 비타민 A, C, E, Bl, B2, 나이아신, 엽산 등의 비타민류, 셀레늄, 황 등의 무기질류, 단백질 및 아미노산, 불포화 지방산, 약초 추출물 등이 이용되고 있으며 이외에도 콜라겐 단백질 분해물, 대두 추출물, 석류추출물, 포도씨 추출물, 화분 등과 수용성 키틴 등의 기능성 단일 물질을 함유한 제품도 있다. 이와 같이 다양한 식이 소재가 건강한 피부 유지를 위한 기능성 식품 소재로 이용되고 있으나 이 효과는 확실한 검증을 필요로 한다. 본 논문에서는 피부 미용의 관점에서 이들 소재들의 효능을 살펴 피부 미용을 위한 기능성 식이 소재에 대한 이해를 도모하고자 한다.

• Journal of Animal Science and Technology
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• 제65권5호
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• pp.1040-1052
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• 2023

The objective of this study was to investigate the protective effects of functional nutrients including various functional amino acids, vitamins, and minerals on chicken intestinal epithelial cells (cIECs) treated with oxidative stress. The cIECs were isolated from specific pathogen free eggs. Cells were exposed to 0 mM supplement (control), 20 mM threonine (Thr), 0.4 mM tryptophan (Trp), 1 mM glycine (Gly), 10 μM vitamin C (VC), 40 μM vitamin E (VE), 5 μM vitamin A (VA), 34 μM chromium (Cr), 0.42 μM selenium (Se), and 50 μM zinc (Zn) for 24 h with 6 replicates for each treatment. After 24 h, cells were further incubated with fresh culture medium (positive control, PC) or 1 mM H₂O₂ with different supplements (negative control, NC and each treatment). Oxidative stress was measured by cell proliferation, whereas tight junction barrier function was analyzed by fluorescein isothiocyanate (FITC)-dextran permeability and transepithelial electrical resistance (TEER). Results indicated that cell viability and TEER values were less (p < 0.05) in NC treatments with oxidative stress than in PC treatments. In addition, FITC-dextran values were greater (p < 0.05) in NC treatments with oxidative stress than in PC treatments. The supplementations of Thr, Trp, Gly, VC, and VE in cells treated with H₂O₂ showed greater (p < 0.05) cell viability than the supplementation of VA, Cr, Se, and Zn. The supplementations of Trp, Gly, VC, and Se in cells treated with H₂O₂ showed the least (p < 0.05) cellular permeability. In addition, the supplementation of Thr, VE, VA, Cr, and Zn in cells treated with H₂O₂ decreased (p < 0.05) cellular permeability. At 48 h, the supplementations of Thr, Trp, and Gly in cells treated with H₂O₂ showed the greatest (p < 0.05) TEER values among all treatments, and the supplementations of VC and VE in cells treated with H₂O₂ showed greater (p < 0.05) TEER values than the supplementations of VA, Cr, Se, and Zn in cells treated with H₂O₂. In conclusion, Thr, Trp, Gly, and VC supplements were effective in improving cell viability and intestinal barrier function of cIECs exposed to oxidative stress.