• Archives of Pharmacal Research
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• v.25 no.4
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• pp.505-510
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• 2002

An improved kinetic assay for prekallikrein activator (PKA), a potential vasodilator, has been developed to be used as an indicator for quality control during production of human albumin preparations. It consists of two reaction stages. In the first stage, PKA and prekallikrein are incubated at $37^{\circ}C$ for 45 min to allow the transformation into kallikrein. Kallikrein, a serine protease, catalyzes the splitting of p-nitroaniline (pNA) from its substrate H-D-Pro-Phe-Arg-pNA(S-2302). The rate at which pNA is released was measured spectrophotometrically at 405 nm. Prekallikrein, a substrate of PKA was purified by DEAE ion-exchange chromatography and the major potential variations in the assay were optimized; pH 8.0 and 150 mM sodium chloride were chosen to give a proper ionic strength. Reaction times in the range of 10 to 360 min provided linear dose-response curves. The concentration of prekallikrein was adjusted to fall between 1:1 and 1:3 dilutions to generate a linear standard calibration curve. Under the optimized conditions, reproducibility was checked. In a precision test, the coefficient of variation (CV) stayed within ${\pm}4%$ and the dose-response curve showed a good correlation (${r^2}=0.999$). An accuracy test with an international standard of PKA afforded a mean recovery of 97.5%.

• Nutrition Research and Practice
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• v.16 no.1
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• pp.46-59
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• 2022

BACKGROUND/OBJECTIVES: Aster yomena (Kitam.) Honda (AY) has remarkable bioactivities, such as antioxidant, anti-inflammation, and anti-cancer activities. On the other hand, the effects of AY against obesity-induced insulin resistance have not been reported. Therefore, this study examined the potential of AY against obesity-associated insulin resistance in high-fat diet (HFD)-fed mice. MATERIALS/METHODS: An obesity model was established by feeding C57BL/6J mice a 60% HFD for 16 weeks. The C57BL6/When ethyl acetate fraction from AY (EFAY) at doses of 100 and 200 mg/kg/day was administered orally to mice fed a HFD for the last 4 weeks. Normal and control groups were administered water orally. The body weight and fasting blood glucose were measured every week. Dietary intake was measured every other day. After dissection, blood and tissues were collected from the mice. RESULTS: The administration of EFAY reduced body and organ weights significantly compared to HFD-fed control mice. The EFAY-administered groups also improved the serum lipid profile by decreasing the triglyceride, total cholesterol, and low-density lipoprotein compared to the control group. In addition, EFAY ameliorated the insulin resistance-related metabolic dysfunctions, including the fasting blood glucose and serum insulin level, compared to the HFD-fed control mice. The EFAY inhibited lipid synthesis and insulin resistance by down-regulation of hepatic fatty acid synthase and up-regulation of the AMP-activated protein kinase pathway. EFAY also reduced lipid peroxidation in the liver, indicating that EFAY protected hepatic injury induced by obesity. CONCLUSIONS: These results suggest that EFAY improved obesity-associated insulin resistance by regulating the lipid and glucose metabolism, suggesting that AY could be used as a functional food to prevent obesity and insulin resistance.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.66-74
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• 2022

To improve the solubility of β-carotene, three types of β-carotene-loaded nanocapsules were prepared using chitosan (CS) and two cross-linkers, sodium tripolyphosphate (TPP) and hyaluronic acid (HA), alone or in combination (CS-TPP, CS-TPP-HA, and CS-HA). The entrapment efficiency of all nanocapsules significantly increased with an increase in TPP and HA, with the efficiency ranging from 95% to 99%. The solubility of β-carotene was significantly improved by CS nanoencapsulation before and after lyophilization and during storage. CS/HA nanoencapsulation significantly improved (by 11-fold) the water solubility of β-carotene. In particular, CS/HA nanoencapsulation was the most effective in terms of not only the solubility of β-carotene, but also the redispersibility ratio. Therefore, CS/HA encapsulation could be useful for improving the solubility of poorly soluble active ingredients, such as β-carotene.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.570-580
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• 2009

The purpose of this study was to evaluate the multilateral weight control program provided by the university health care center for female college students. The program was 8weeks long and composed of nutrition consultation, exercise, and behavior modification. Nutrition education focused on a low calorie and balanced diet, increasing the intake of protein and micronutrients and reducing carbohydrate and fat consumption. Evaluations were made upon completion of an 8-week program and upon follow-up at 6 months after the end of program. A total of 92 women completed the 8-week program, while 20 completed the follow-up survey. Upon completion of the 8-week program, significant decreases in body weight, BMI, body fat (kg), and %body fat were observed, and muscle mass was also reduced. The total energy and carbohydrates intake were also significantly decreased in subjects with weight loss, while the percentage of subjects whose consumption of protein, calcium, iron, vitamin $B_1$, $B_6$, and niacin did not meet the EAR, were decreased. The blood values of glucose, total cholesterol and HDL-cholesterol were decreased. The follow-up survey revealed that the subjects continued to lose weight after completion of the program. In addition, a Mini nutrition assessment revealed that diet quality improved, especially with respect to reductions in the consumption frequency of fried, greasy and salty food. In conclusion, the multilateral weight control program with diet education for female college students was effective for long lasting weight control and improved dietary behavior. Nutrition education for weight reduction should focus on balanced nutrition as well as lowering the total caloric intake.

• Nutrition Research and Practice
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• v.9 no.5
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• pp.517-522
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• 2015

BACKGROUND/OBJECTIVES: The objective of this study was to investigate food allergens and prevalence rates of food allergies, followed by comparison of consumer attitudes and preferences regarding food allergy labeling by diagnosis of food allergies. SUBJECTS/METHODS: A total of 543 individuals living in Seoul and Gyeonggi area participated in the survey from October 15 to 22 in 2013. RESULTS: The results show that the prevalence of doctor-diagnosed food allergies was 17.5%, whereas 6.4% of respondents self-reported food allergies. The most common allergens of doctor-diagnosed and self-reported food allergy respondents were peaches (30.3%) and eggs (33.3%), respectively, followed by peanuts, cow's milk, and crab. Regarding consumer attitudes toward food labeling, checking food allergens as an item was only significantly different between allergic and non-allergic respondents among all five items (P < 0.001). All respondents reported that all six items (bold font, font color, box frame, warning statement, front label, and addition of potential allergens) were necessary for an improved food allergen labeling system. PLSR analysis determined that the doctor-diagnosed group and checking of food allergens were positively correlated, whereas the non-allergy group was more concerned with checking product brands. CONCLUSIONS: An effective food labeling system is very important for health protection of allergic consumers. Additionally, government agencies must develop policies regarding prevalence of food allergies in Korea. Based on this information, the food industry and government agencies should provide clear and accurate food labeling practices for consumers.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.1
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• pp.1-18
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• 2013

The elements that determine the success of development projects on goats and the prerequisites for ensuring this are discussed in the context of the bewildering diversity of goat genetic resources, production systems, multifunctionality, and opportunities for responding to constraints for productivity enhancement. Key determinants for the success of pro-poor projects are the imperatives of realistic project design, resolution of priorities and positive impacts to increase investments and spur agricultural growth, and appropriate policy. Throughout the developing world, there exist 97% of the total world population of 921 million goats across all agroecological zones (AEZs), including 570 breeds and 64% share of the breeds. They occupy a very important biological and socioeconomic niche in farming systems making significant multifunctional contributions especially to food, nutrition and financial security, stability of farm households, and survival of the poor in the rural areas. Definitions are given of successful and failed projects. The analyses highlighted in successful projects the value of strong participatory efforts with farmers and climate change. Climate change effects on goats are inevitable and are mediated through heat stress, type of AEZ, water availability, quantity and quality of the available feed resources and type of production system. Within the prevailing production systems, improved integrated tree crops - ruminant systems are underestimated and are an important pathway to enhance C sequestration. Key development strategies and opportunities for research and development (R and D) are enormous, and include inter alia defining a policy framework, resolution of priority constraints using systems perspectives and community-based participatory activities, application of yield-enhancing technologies, intensification, scaling up, and impacts. The priority for development concerns the rainfed areas with large concentrations of ruminants in which goats, with a capacity to cope with heat tolerance, can be the entry point for development. Networks and networking are very important for the diffusion of information and can add value to R and D. Well formulated projects with clear priority setting and participatory R and D ensure success and the realisation of food security, improved livelihoods and self-reliance in the future.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.15-22
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• 2005

Extrusion with enzyme treatment improved processing characteristics and physiological activity of whole grains, strongly suggesting industrial potential of whole grains for production of cereal-based functional foods containing activated nutraceuticals. Physicochemical properties of whole grains prepared by extrusion were characterized in terms of vitamin, mineral, and resistant starch contents, gelatinization, and digestibility in comparison with those of raw and roasted grains. Extrusion increased grain gelatinization, with degree of gelatinization in extruded barley being seven times higher than that of raw barley. Extrusion improved digestibility of whole grains in comparison with those of raw and roasted grains. Dispersibility of starch was improved through extrusion, while content of resistant starch decreased. Release of ${\beta}-sitosterol$ present in whole grains increased 13-fold when both extrusion and enzyme treatment were used.

• Journal of Distribution Science
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• v.9 no.2
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• pp.97-109
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• 2011

As a marketing vehicle to survive in intensified retailing competition, retailer brand development has been adopted by retailers in Korea. As evidence, the retailer brand share of a major retailer, Tesco Korea, has grown from 20% in 2007 to 22.8% in the first half of 2008. It means that retailers have provided more and more retailer brand foods for customers. With the growing accessibility to retailer brand foods, it would be expected that the number of retailer brand food claims will increase. Customers have increasingly exposed to a variety of marketing activities conducted by retailers. When buying the retailer brand foods, customers tend to be affected by marketing activities of retailers. Despite the fact that customers trust retailers and then, buy their brand foods, in case of food accidents caused by production process, customers have to seek compensation from a retailer brand supplier. Of course, a retailer tends to shift its responsibility to its suppliers. Accordingly, it is not easy for customers to solve food claims. The research, therefore, aims at exploring the relationship between the buying-decision processes of retailer brand customers and which side takes legal responsibility for food claims. To effectively achieve the research aim, the author adopted a quantitative and a qualitative research technique, in order to supplement the disadvantages of each method. Before field research, based on the developed research model, the author pre-tested questionnaire with 10 samples, amended, and handed out to 400 samples. Amongst them, 316 questionnaires are available. For a focus group interview, 9 participants were recruited, who are students, housewives, and full-time workers, aged from 20s to 40s. Through the focus group interview as well as the questionnaire results, it was found that most customers were influenced by a retailer or store image in a customer's mind, retailer reputation and promotional activities. Surprisingly, customers think that the name of a retailer is a more important factor than who produces retailer brand foods, even though many customers check a retailer brand supplier, when making a buying-decision. Rather than retailer brand suppliers, customers trust retailers. That is why they purchase retailer brands. Nevertheless, production-related food claims is not involved with retailers. In fact, it would be difficult for customers to distinguish whether a food claim is related to selling or manufacturing processes. Based on research results, from a customer perspective, the research suggests that the government should require retailers to take the whole responsibility for retailer brand food claims, preventing retailers from passing the buck to retailer brand suppliers. In case of food claims, in order for customers to easily get the compensation, it is necessary to reconsider the current system. If so, retailers have to fully get involved in retailer brand production stage, and further, the customer awareness of retailer brands will be improved than ever before. Retailers cannot help taking care of the whole processes of retailer brand development, because of responsibility. As a result, the process to seek compensation for food claims might become easier, and further, the protection of customer right might be improved.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.88-91
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• 2005

To improve the physical properties of protein films, various plasticizers and cross-linking agents were used in the preparation of the films. For zein film, 3% polypropylene glycol with 3% glycerol was the best plasticizer, while 2.5% glycerol was the most suitable for soy protein isolate (SPI) film in terms of tensile strength (TS), % elongation, and water vapor permeability (WVP). Formaldehyde, glutaraldehyde, glyoxal, and cinnamaldehyde as cross-linking agents of protein films were used to further improve the physical properties of the films. All aldehydes used as cross-linking agent in this study improved TS of zein and SPI films. In particular, cinnamaldehyde was the best cross-linking agent due to its safety in foods. These results suggest that appropriate use of plasticizer and cross-linking agent like cinnamaldehyde should improve the physical properties of protein films for use in food packaging.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1078-1089
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• 2014

The purpose of this research was to reveal how Jong Ga and its cuisine is perceived by Koreans and foreign tourists and to develop Jong Ga culinary culture for culinary tourism. The Inje Jong Ga was chosen since it is located in Jeonju, Hanok Village, which is a destination for tourists and gourmet enthusiasts. In-depth personal interviews were performed with Koreans and with foreign tourists who were visiting Korea. Interviews were done to provide deeper insight into the comments and subject matters. Most tourists selected "having one table setting for each (Doksang)" as the most distinctive part of Jong Ga and its cuisine. To develop the experience at a Jong Ga as a culinary destination, questionnaires were created to study six areas: preferences on length of stay, price range, food serving style, things to be improved, expectations by as a tourist at a Jong Ga, and the role of the food guide. Perceptions toward Jong Ga and its cuisine were generally positive, but the quality of service and lack of organization in establishments were perceived to be the negative factors.