• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.4
• /
• pp.514-528
• /
• 2014

This study examined the actual state and future improvement of food allergies in adolescents and adults in order to prevent damage. In this survey, proportions of females, people in their 40s, college graduates, and office workers and housewives with allergies were higher than other groups. Exactly 41.1% of participants responded that they had experienced food allergies while 58.9% responded that they had not. According to their responses, the most common food allergy symptom involved the skin while whole-body allergic reactions were rare. Most respondents answered that frequency of their food allergies was two or three times. There was a variety of allergenic foods, including fast food, eggs, mackerel and milk, and instant food was ranked as the most allergenic food. Therefore, in order to protect consumers from damage caused by food allergens, the food allergen labeling system must be improved. A better food allergen labeling system should be implemented to avoid potential risks of allergic reactions and ensure national food safety.

• Journal of Korean Home Economics Education Association
• /
• v.20 no.4
• /
• pp.125-137
• /
• 2008

The purpose of this study was to improve the interest of food and nutrition area in Technology Home Economics subject as well as food safety and choice. For that, we developed new teaching-learning plan by using reading education method and applied to the 9th grade students in Buchun, Kyunggi-do. Experimental and control groups were selected based on their test score in nutrition section. Control and experimental groups were educated by general lecture or reading education method for 4 weeks and the effect of different educational methods was tested. The results of study as follow: First, teaching-learning plan by using reading education method has been developed. To apply reading education method, we developed reading record cards which could help students to understand the terminology and nutritional problems. In addition, students had time to discuss about food safety and choice after reading education which could improve the interest in Technology Home Economics subject and communication skills. Second, after applying the developed lesson plan, the results showed that reading education method improved the interest and attitude about Technology Home Economics subject and teacher, and food choice attitude. However, reading education method had no effect on the interest on reading book about food and nutrition, and These results suggested that reading education method improved the interest and recognition about Technology Home Economics subject and teacher and food choice attitude. Therefore, to establish the proper dietary behavior in junior high school students, we need to develop and apply diversity of teaching-learning plan by using reading educational method.

• Food Science of Animal Resources
• /
• v.34 no.5
• /
• pp.692-699
• /
• 2014

The aim of this study was to apply the external ionic gelation using an atomizing spray device comprised of a spray gun to improve the viability of Lactobacillus plantarum DKL 109 and for its commercial use. Three coating material formulas were used to microencapsulate L. plantarum DKL 109: 2% alginate (Al), 1% alginate/1% gellan gum (Al-GG), and 1.5% alginate/3% gum arabic (Al-GA). Particle size of microcapsules was ranged from 18.2 to $23.01{\mu}m$ depending on the coating materials. Al-GA microcapsules showed the highest microencapsulation yield (98.11%) and resulted in a significant increase in survivability of probiotic in a high acid and bile environment. Encapsulation also improved the storage stability of cells. The viability of encapsulated cells remained constant after 1-mon storage at ambient temperature. The external ionic gelation method using an atomizing spray device and the Al-GA seems to be an efficient encapsulation technology for protecting probiotics in terms of scale-up potential and small microcapsule size.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.4
• /
• pp.539-546
• /
• 2008

This study was conducted in order to investigate the effects of maesil extract on medium and cake flour using the falling number and RVA tests, as well as farinography, and alveography. The maesil extract were added on the medium and cake flour bases, 3% and 5% each. The falling numbers of the medium and cake flour with maesil extract were increased due to alteration of the protein in the flour. Analysis of the RVA characteristics showed that the addition of maesil extract did not have a significant effect on the initial pasting temperature. Peak viscosity, holding strength, final viscosity, and the breakdown and setback values of the medium flour were not consistent, but those of the cake flour decreased. Farinography demonstrated that the addition of maesil extract decreased water absorption and improved the stability of the medium and cake flour. The characteristics of the alveogram showed that the addition of maesil extract increased the extensibility and swelling index. Based on the experimental data, the processing rheology may be good when using maesil extract to make yellow layer cake.

• Nutrition Research and Practice
• /
• v.2 no.1
• /
• pp.35-40
• /
• 2008

A cross-sectional study involving 400 mothers was conducted in the Manya Krobo district of Ghana with the objective of studying household dietary practices, quality of diets and family nutritional status of rural Ghana, A combination of methods, including structured interviews using questionnaire, dietary assessments and anthropometry was used to collect data for the study. The data obtained was analyzed using Statistical Package for Social Sciences (SPSS) Version 10 in Windows. Means and standard deviations were generated for continuous variables and frequency distribution for categorical variables. Most women consumed meals three times a day but only a few (12.5%) cooked all three meals at home. Breakfast and lunch were the two main meals purchased from food vendors. The most frequently consumed food items on daily basis were the starchy staples, maize, fish, pepper, onion, tomato and palm fruits. The nutritional qualities of diets were poor in terms of calcium and the B-vitamins. A significant proportion of the women were nutritionally at risk of being either underweight (12%), overweight (17%) or obese (5%). For adequate nutrition in this population, nutrition education intervention programs aimed at improving nutrient intake through improved diet diversity and increased use of local foods rich in calcium and the B-vitamins needs to be undertaken. There is also the need to intensify education on excessive weight gain and its attendant health problems in the area.

• Journal of Microbiology and Biotechnology
• /
• v.26 no.1
• /
• pp.20-27
• /
• 2016

Lactobacillus kefiranofaciens ZW3 was obtained from kefir grains, which have high lactose hydrolytic activity. In this study, a heterodimeric LacLM-type β-galactosidase gene (lacLM) from ZW3 was isolated, which was composed of two overlapping genes, lacL (1,884 bp) and lacM (960 bp) encoding large and small subunits with calculated molecular masses of 73,620 and 35,682 Da, respectively. LacLM, LacL, and LacM were expressed in Escherichia coli BL21(DE3) and these recombinant proteins were purified and characterized. The results showed that, compared with the recombinant holoenzyme, the recombinant large subunit exhibits obviously lower thermostability and hydrolytic activity. Moreover, the optimal temperature and pH of the holoenzyme and large subunit are 60℃ and 7.0, and 50℃ and 8.0, respectively. However, the recombinant small subunit alone has no activity. Interestingly, the activity and thermostability of the large subunit were greatly improved after mixing it with the recombinant small subunit. Therefore, the results suggest that the small subunit might play an important role in maintaining the stability of the structure of the catalytic center located in the large subunit.

• The Korea Journal of Herbology
• /
• v.31 no.2
• /
• pp.1-5
• /
• 2016

Objectives : Seborrheic dermatitis is an inflammatory skin disorder affecting the scalp, face, and torso. Typically, it presents with scaly, flaky, itchy, and red skin. It may be aggravated by illness, psychological stress, fatigue, sleep deprivation, change of season. The purpose of this study was to report the clinical effects of herbal medicine on Seborrheic dermatitisMethods : We employed oriental medical treatments; herbal-medication (Bangpungtongsungsangamibang), acupuncture, moxibustion and cupping therapy. At the same time, the patient sweated out the skin poison. We treated him two times a week with oriental therapy method. He took medicine three times a day after a meal. During taking medicine, we let him avoid fatty food, flour based food, and alcohol. We took a picture the patient's body parts and compared the symptom with previous symptom. With the picture, we evaluated the patient's condition.Results : After taking treatment - 77 times' acupuncture, moxibustion and cupping therapy during 9 months and taking herbal-medicine, the skin condition of the patient was much improved. At first, he was troubled with itching and hot feeling at reddish area, time after time the itching and hot feeling was weakened. The reddish area was changed to scaly and flaky skin and changed to normal state.Conclusions : Herbal medicine (Bangpungtongsungsangamibang) with oriental medical treatments was an effective in the treatment of Seborrheic Dermatitis and it helped to improve regenerating the skin in the body.

• Journal of Microbiology and Biotechnology
• /
• v.21 no.6
• /
• pp.652-658
• /
• 2011

The growth kinetics of Streptomyces noursei NRRL 5126 was investigated under different aeration and agitation combinations in a 5.0 l stirred tank fermenter. Poly-${\varepsilon}$-lysine biosynthesis, cell mass formation, and glycerol utilization rates were affected markedly by both aeration and agitation. An agitation speed of 300 rpm and aeration rate at 2.0 vvm supported better yields of 1,622.81 mg/l with highest specific productivity of 15 mg/l.h. Fermentation kinetics performed under different aeration and agitation conditions showed poly- ${\varepsilon}$-lysine fermentation to be a growth-associated production. A constant DO at 40% in the growth phase and 20% in the production phase increased the poly-${\varepsilon}$-lysine yield as well as cell mass to their maximum values of 1,992.35 mg/l and 20.73 g/l, respectively. The oxygen transfer rate (OTR), oxygen utilization rate (OUR), and specific oxygen uptake rates ($qO_2$) in the fermentation broth increased in the growth phase and remained unchanged in the stationary phase.

• Korean journal of food and cookery science
• /
• v.27 no.6
• /
• pp.681-689
• /
• 2011

Yakkong germinated for 48 h at $23^{\circ}C$(48G), which showed the highest isoflavone content, was prepared with no heat treatment(48G-NH) or with additional heat treatment entailing 20 min boiling(48G-20B) or 15 min roasting(48G-15R). After being ground, each powder was substituted for rice flour by 10, 20, or 30% in rice cookies and compare with the control(100% rice flour cookies). The rice cookies containing 20 or 30% 48G-NH showed the highest crispness in texture and the lowest spreadability. The rice cookies containing 48G-20B and 48G-15R did not show a change in spreadibility, regardless of substitution level. For the rice cookies with 48G-15R, when the substitution level increased to 30%, the crispness decreased and hardness increased. The rice cookies with 48G-20B showed the lowest crispness regardless of substitution level. In terms of color, rice cookies substituted with Yakkong powder showed lower L and higher a* values than the control, however there were no tendencies related to b* value change. In sensory testing, rice cookies substituted with YK-48G had an improved quality, especially in flavor and texture as well as in function. The most acceptable substitution level was 20% of 48G-15R.

• Journal of the Korean Dietetic Association
• /
• v.11 no.1
• /
• pp.125-132
• /
• 2005

Hypercholesterolemia has been regarded as a major risk factor of coronary heart disease(CHD). CHD is increasing in recent years among Koreans due to westernization of lifestyle and dietary behaviors. In the United States, implementation of the National Cholesterol Education Program(NCEP) had resulted 40% decline in mortality from CHD. This study was designed to evaluate the effect of medical nutrition therapy on serum lipid levels and discuss the effective nutrition education contents. Thirty outpatients(Male 40%, female 60%) with hypercholesterolemia were educated by medical nutrition therapy(MNT) protocol. At first visit and after three months of MNT, we assessed serum lipid profile, body weight and surveyed general characteristics, lifestyle and food habits through questionnaire. After 12 weeks of MNT, there were significant reductions in serum cholesterol and low-density lipoprotein cholesterol(LDL-C). Foods habits and lifestyle were changed to the desirable patterns. These results indicate that lipid profile is improved by changes of dietary behaviors and lifestyle. Especially in case of obesity, cholesterol lowering effect of MNT was more powerful. Consequently, MNT is effective on reduction of serum lipids by behavior change in hypercholesterolemic patients.