• Food Science of Animal Resources
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• v.33 no.3
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• pp.348-355
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• 2013

The purpose of this study was to investage the effects of dietary bamboo charcoal on the carcass characteristics and meat quality of fattening pigs. Fifty four crossed pigs of $61.0{\pm}1.0$ kg body weight (BW) were grouped and housed in 6 animals (3 barrows and 3 gilts) per pen and 3 replications per treatment. The basal diet (C) was supplied with 0.3% bamboo charcoal as treatment 1 (T1) and 0.6 % as treatment 2 (T2). The pigs were fed that experimental diet for 42 days, thereafter 10 longissimus dorsi (LD) per treatment were randomly collected at the time the pigs reached an average weight of $110.0{\pm}5.0$ kg. The carcass weight, backfat thickness, and the carcass grade were better (p<0.05) in the pigs fed bamboo charcoal than in C. The crude fat concentration of LD was higher (p<0.05) in T1 than in C. While the composition of stearic acid and arachidonic acid was lower (p<0.05) in treatments than in C, the composition of oleic acid and linoleic acid of treatments was higher (p<0.05) than C. The physico-chemical characteristics, such as meat color and amino acid composition of LD were not affected (p>0.05) by the supplemented bamboo charcoal. In conclusion, dietary supplementation with bamboo charcoal improved the carcass grade and fatty acids composition of pork meat from fattening pigs, where the composition of unsaturated fatty acids was increased, but that of saturated fatty acids was decreased.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.468-475
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• 2018

The present trial was carried out to study the effect of sea buckthorn seed supplementation on egg quality of laying birds. A total of 160 Rhode Island Red${\times}$Fayoumi layers was divided into four groups of 40 birds each, which was further replicated four times with 10 hens per replicate. Group one was kept as a control, while other three groups were supplemented with sea buckthorn seed powder at a dose rate of 1 (T1), 2 (T2) and 3 (T3) g/kg of feed. The results showed that egg production was significantly (p<0.05) higher in T3 at the end of the study. Egg weight was significantly (p<0.05) high in T2 and T3 during week 39 and 40. Egg yolk weight was significantly (p<0.05) in T3 compared to the control. Significantly (p<0.01) lower egg cholesterol was recorded in T2 and T3. From the results of the present study, we concluded that laying hens supplemented with sea buckthorn at the rate of 2 and 3 g/kg improved the egg quality parameters and egg cholesterol.

• Korean Journal of Community Nutrition
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• v.22 no.2
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• pp.115-126
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• 2017

Objectives: The purpose of the study was to develop communication strategies for effective nutrition education targeting pregnant women and to create nutrition education contents. Methods: The format and the contents of online resources on nutrition information for pregnant women provided by reliable institutions were analyzed. Possible solutions to overcome barriers of nutrition education as well as communication strategies for effective nutrition education were identified by a brainstorming process. Based on the communication strategies, contents for nutrition education were created. Understandability, level of interest, applicability to daily life, harmony of text and illustration, and overall satisfaction of the contents were evaluated by dietitians and pregnant women. Results: The four communication strategies were developed; (1) to focus on a few important messages, (2) to provide evidence-based information, (3) to create illustrations or infographics with a minimum amount of text, and (4) to provide tips on how to improve the current diet options. Based on these strategies, the contents were focused on three important nutrients for pregnant women, folate, iron, and calcium. The percentages of the recommended nutrient intakes of the three nutrients on selected menu and its improved version by adding a dish or changing a dish into another dish were calculated and provided. Finally, the contents were delivered as illustrations with a minimum amount of text. Overall, dietitians and pregnant women were satisfied with the contents. Conclusions: The contents developed in this study can be used in a pamphlet or a pregnancy diary, or can be shared in social networking services. Further contents on other nutrients and various menu are expected to be developed using these communication strategies.

• Korean Journal of Community Nutrition
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• v.25 no.4
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• pp.303-316
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• 2020

Objectives: The nutritional status of cancer patients undergoing chemotherapy is closely related to the compliance of nutrition education. However, as chemotherapy is conducted repeatedly, compliance with nutrition management is lowered, leading to malnutrition. Malnutrition is related directly to the quality of life after surgery in cancer patients. Therefore, this study examined the factors related to compliance with nutrition management during chemotherapy. Methods: In this study, five subjects with colorectal cancer undergoing adjuvant chemotherapy were interviewed in-depth using the Giorgi study method. The contents of the nutrition education visits and in-depth interviews were transcribed in the language of the subject after recording, and the appropriateness of the data was improved by reflecting the subject's actions and facial expressions. Results: After conducting the in-depth interviews for each subject, the experience of the subject's diet and adjuvant chemotherapy was drawn into two domains, six elements, and 26 sub-elements. In the cognitive domain, the patients experienced physical and psychological changes, and the need for nutrition management was recognized by analyzing the dietary causes of the diseases. In the domain of practice, a knowing-doing gap was formed, unlike the patient's will. Factors that inhibited compliance with nutritional management included digestive problems, sensory changes, loss of appetite, and social interaction stress. Conclusions: Dietary management is very important for patients receiving periodic anticancer therapy, and step-by-step training and personal monitoring based on the chemotherapy order is necessary to maintain the patient's will and social and environmental support.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.381-386
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• 2011

This study investigated the effect of herbal extracts fermented by Lactobacillus plantarum (MBN) on hair growth in C57BL/6 mice and HaCaT cells. Five week old mice were applied with MBN topically (0.2 mL) once per for 21 days. Hair regrowth was evaluated by gross examination and verified by hematoxylin-eosin staining. Gene expression of vascular endothelial growth factor (VEGF), keratinocyte growth factor (KGF), and transforming growth factor-beta1 ($TGF{\beta}1$), relevant to hair growth, were examined. The data revealed that MBN successfully promoted hair growth in both male and female mice at a dose between 200-500 mg/kg and improved hair thickness. The VEGF and KGF genes were expressed in a dose-dependant manner, whereas $TGF{\beta}1$ was not expressed. Moreover, nitric oxide was significantly increased, suggesting an improvement in blood flow. These results indicate that MBN effectively promoted hair growth and gene expression relevant to hair growth in an animal model.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.191-195
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• 2012

Aminated gelatin microparticles were prepared with fucoidan at concentrations ranging from 0.5 to 2.0%. In order to acquire a higher primary amino group content regarding gelatin, gelatin was synthesized by using 1,2-ethylenediamine and free amino groups of aminated gelatin microsphere sample uncrosslinked or crosslinked with fucoidan have been determined by using trinitrobenzensulfonic acid (TNBS) methods. At the smallest fucoidan concentration, the free amino group content of the aminated gelatin microparticles was highest and decreased when fucoidan concentrations were increased. Furthermore, as concentration of fucoidan increased, the release from microparticles decreased. The $in$ $vitro$ gastric mucoadhesion of microparticles were evaluated by using fluorescent-labeled microparticles in an isolated and perfused mouse stomach. The gastric mucoadhesion of the aminated gelatin microparticles was significantly improved compared with that of gelatin microparticles.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.8
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• pp.5422-5429
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• 2015

Main idea of this study is applying The HACCP (Hazard Analysis Critical Control Point) system to Confectionery. LB company, located in Gyeryong-si, Chungnam, provided main ingredients of confectionery, work facilities and workers between September 1, 2014 and January 15, 2015. The manufacturing process was made by Referring to the typical manufacturing process of confectionery manufacturers. Based on the microbiological hazard analysis, egg contained $6.2{\times}10^3CFU/g$ of bacteria, which has most amount of bacteria among agricultural materials. However, the Microbiological hazard analysis of the raw materials and after the baking process of confectionery showed a safe result. As a result, the microbiological hazard should be reduced by systematic cleaning, disinfection and improved sanitary education.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.249-252
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• 2009

Two-dimensional gel electrophoresis (2-DE) was employed to assess the thermo-tolerance characteristics of Bifrdobacterium infantis ATCC 27920 to mild heat adaptation. When exposed to various heat levels, pH, and hydrogen peroxide ($H_2O_2$) stress conditions, B. infantis ATCC 27920 exhibited high level of stress resistance. Under mild-heat treatment ($46^{\circ}C$), no significant change in viability level was observed after 2 hr. Interestingly, improved viability was observed in mild-heat adapted ($46^{\circ}C$ for 1 hr) cultures exposed to $55^{\circ}C$, in comparison to control experiments. Viability was not affected by pH, bile, and $H_2O_2$ stress conditions. 2-DE analysis revealed those mild-heat adaptation up-regulated 4 proteins and down-regulated 3 proteins. Among these protein spots, isopropyhnalate dehydratase (leuD), glycosyltransferase (glgA), and ribosomal protein L5 (rp1E) were identified by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALD1-TOF/MS).

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.202-211
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• 2018

This study was conducted to develop a salad dressing using Prunella vulgaris L. (PV) extracts. In addition, the study was also aimed at evaluating the quality characteristics of the salad dressing containing various amounts of PV extracts. Salad dressing was prepared by adding 0% (PD-0), 9.4% (PD-20), 18.8% (PD-40), 28.2% (PD-60), 37.6% (PD-80), 47.0% (PD-100) of PV extract. The quality characteristics (sugar contents, salinity, color value, total phenol contents, total flavonoid contents, DPPH, ABTS+ radical scavenging activities, and sensory acceptability) of the dressing were analyzed. According to the results of the study, the sugar contents and salinity of salad dressing increased according to the added amount of PV extract (p<0.001). The color values of lightness and yellowness of salad dressing increased according to the added amount of PV extract, whereas color value of redness decreased (p<0.001). Antioxidant activities were improved depending on the amount of PV extracts (p<0.001). The sensory acceptability (flavor, medicinal flavor, saltiness, sourness, bitterness and viscosity) were significantly higher in the dressing added with 18.8% PV extracts than in the other samples. Based on this result, a storage experiment was conducted by comparing PD-40 and PD-C. After 4 weeks of storage at $4^{\circ}C$ and $24^{\circ}C$, the quality characteristics were observed and the pH was increased in the later stages of storage (p<0.05). The depicted that, viscosity increased with storage time at $4^{\circ}C$ (p<0.001). General bacteria and coliform were not detected during storage. These results indicated that salad dressing with the addition of 18.8% PV extracts has the best quality.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.373-379
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• 2001

In an attempt to introduce paprika in wet noodles for improved organoleptic and other quality characteristics, the juices of orange paprika was added as a raw ingredient for wet noodle at 0(control), 15, 30, 45, and 60%(v/w). Overall, the cooked wet noodles containing 15 to 60% paprika juices showed higher sensory scores than control(noodle without Paprika juice), and the acceptabilities for color and overall preference of the products were significantly(p＜0.01) higher at the addition levels of 45% and 30 and 45%, respectively. The intensity analysis for the organoleptic quality characteristics of wet noodles with orange paprika juice showed that as the addition levels increased, there were significant(p＜0.001) increase in the values of acceptances for color and flavor of the products, but not in the tenderness and chewiness. Other quality characteristics like water absorption ratio, weight, volume, and turbidity of the broth after cooking of wet noodles increased in values as affected by the addition of paprika juices. In the Hunter's colorimetric characteristics of the products, the decreased lightness(“L”) along with the increased redness(“a”), yellowness(“b”), and ΔE were caused as the amounts of orange paprika juice increased in wet noodles. For toughness, no significant differences(p＜0.001) were noticed among the samples as measured by Waner-Bratzler blade attached to Texture Analyzer. The results of this study suggested that adding orange paprika juice to wet noodles, most preferably at 45%, increases the acceptance and organoleptic qualities of noodle by affecting the color and flavor of the final products.