• Journal of Nutrition and Health
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• v.51 no.1
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• pp.73-86
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• 2018

Purpose: The aim of this study was to design optimized food intake patterns that meet the nutritional recommendations with minimal changes from the current food intake patterns among Korean adults using linear programming. Methods: Data of a one day 24-hour dietary recall from the 2010 ~ 2014 Korea National Health and Nutrition Survey were used to quantify the food items that Korean adults usually consumed. These food items were categorized into seven groups and 24 subgroups. The mean intakes and intake distributions of the food groups and the food subgroups were calculated for eight age (19 ~ 29, 30 ~ 49, 50 ~ 64, and over 65 years old) and gender (male and female) groups. A linear programming model was constructed to minimize the difference between the optimized and mean intakes of the food subgroups while meeting the Dietary Reference Intakes for Koreans (KDRIs) for energy and 13 nutrients, and not exceeding the typical quantities of each food subgroup consumed by the respective age and gender groups. Results: The optimized food intake patterns, which were a set of quantities of 24 food subgroups, were obtained mathematically for eight age and gender groups. Overall, major modifications of current diet were required to increase the intake of vegetables and milk/dairy products and decrease the Kimchi intake. The optimized intake of seasonings, including salt, was calculated to be 0 g for all the age and gender groups. Conclusion: The optimized food intake patterns designed using linear programming in this study lack feasibility because they suggest a seasoning consumption of 0 g. Modification of intake goal for sodium is needed to obtain optimized food intake patterns with improved feasibility.

• Journal of Microbiology and Biotechnology
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• v.33 no.1
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• pp.83-95
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• 2023

These days, bacterial detection methods have some limitations in sensitivity, specificity, and multiple detection. To overcome these, novel detection and identification method is necessary to be developed. Recently, NGS panel method has been suggested to screen, detect, and even identify specific foodborne pathogens in one reaction. In this study, new NGS panel primer sets were developed to target 13 specific virulence factor genes from five types of pathogenic Escherichia coli, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium, respectively. Evaluation of the primer sets using singleplex PCR, crosscheck PCR and multiplex PCR revealed high specificity and selectivity without interference of primers or genomic DNAs. Subsequent NGS panel analysis with six artificially contaminated food samples using those primer sets showed that all target genes were multi-detected in one reaction at 10⁸-10⁵ CFU of target strains. However, a few false-positive results were shown at 10⁶-10⁵ CFU. To validate this NGS panel analysis, three sets of qPCR analyses were independently performed with the same contaminated food samples, showing the similar specificity and selectivity for detection and identification. While this NGS panel still has some issues for detection and identification of specific foodborne pathogens, it has much more advantages, especially multiple detection and identification in one reaction, and it could be improved by further optimized NGS panel primer sets and even by application of a new real-time NGS sequencing technology. Therefore, this study suggests the efficiency and usability of NGS panel for rapid determination of origin strain in various foodborne outbreaks in one reaction.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.8
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• pp.1190-1195
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• 2007

This study was conducted to improve efficiency of a follicle culture system without reducing developmental competence of intrafollicular oocytes. Preantral follicles (100 to $125{\mu}m$ in diameter) of F1 hybrid (B6CBAF1) mice were cultured singly for 216 h in modified ${\alpha}$-MEM-glutamax medium, to which 2.5 IU/ml hCG and epidermal growth factor was added 16 h prior to the end of culture. Medium change was either performed three times (54 h interval), twice (72 h interval), once (108 h interval), or not at all (216 h interval). Maturation (progression to the metaphase II stage) of intrafollicular oocytes was detected from 4 days after culture in the three-times change treatment, while all treatments yielded mature oocytes from day 5 of culture. Compared with the three-times change, decreasing the change frequency to once did not reduce the capacity to begin maturation (germinal vesicle breakdown of 82 to 86%), to mature (78 to 79%) and to develop into blastocysts after parthenogenetic activation (29 to 32%). Morphological parameters were similar among these treatments. Except for the no medium change treatment, similar colony-forming activity of inner cell mass cells after culturing of blastocysts in leukemia inhibitory factor-containing medium was detected, while the morphology of the colony-forming cells deteriorated in the change-once treatment compared with the change twice or three-times. In conclusion, the efficiency of the preantral follicle culture system could be improved by reducing frequency of medium change up to a 72 h interval (three times in total 216 h culture) without decreasing developmental competence of oocytes.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.649-656
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• 2012

We investigated the quality characteristics of dohwaju (fermented with peach flowers and branches, a Korean traditional alcoholic beverage) containing different sub-ingredients. During fermentation, the inner temperatures of the added sub-ingredient treatments were higher compared to non-treatment, and only peach branches treatment. showed the highest inner temperature. There were no significant differences in the physicochemical results among the treatments. pH decreased from the first mashing day to the second and then increased slightly until fermentation was terminated. Total acidities showed opposite patterns as compared to pH level. Amino acid contents, soluble solids, and alcohol contents increased steadily until the end of fermentation, whereas reducing sugar contents showed the opposite trend. In a preference survey, DB (only peach branches)-treated dowhaju showed the highest evaluation in terms of taste and overall acceptability with walues of $5.07{\pm}1.38$ and $5.57{\pm}1.16$, respectively. Based on the results of this study, we concluded that only peach branches treatment is optimal for the manufacture of dowhaju. We expect that the quality of dowhaju can be improved by providing basic information concerning its manufacture.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.12
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• pp.1744-1751
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• 2011

This study was conducted to compare the effects of feeding dry or fermented (aerobically or anaerobically with or without lactic acid bacteria) restaurant food residue mixture-containing diets on animal performance and blood profiles. Rats were used as the model animal for the simulation of laboratory rodents, rabbit or horse feeding and fed for 4 wks. The results were compared with feeding a dry diet (control) with the same ingredient composition as diets processed by aerobic and anaerobic methods. Feeding all the fermented diets tended to increase (p>0.05) average daily gain of rats resulting in improved (p<0.01) feed efficiency. Apparent digestibility of NDF was increased (p<0.05) by feeding the fermented diets, although digestibilities of DM, OM, CP, and NFC were not affected (p>0.05). Compared with the aerobically fermented diet, digestibility of ADF was increased (p<0.05) for the anaerobically fermented diet and for the 0.5% LAB culture plus anaerobically fermented diet. The digestibility of crude ash tended to increase (p>0.05) with feeding of the fermented diets. Feeding either of the fermented diets had little effects on serum nutrients, electrolytes, enzymes and blood cell profiles of rats except sodium and uric acid concentrations. These results showed that compared with feeding a dry food residue-containing diet, feeding aerobically or anaerobically fermented diets showed better animal performance as indicated by higher feed efficiency and rat growth rate. These improvements were attributed to the desirable dietary protein conservation during the food residue fermentation process and to higher total tract digestibilities of NDF and crude ash in the fermented food residue diets.

• Journal of Microbiology and Biotechnology
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• v.28 no.1
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• pp.50-58
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• 2018

Elephant garlic (Allium ampeloprasum var. ampeloprasum), which belongs to the Alliaceae family along with onion and garlic, has a flavor and shape similar to those of normal garlic but is not true garlic. Additionally, its properties are largely unknown, and its processing and product development have not been reported. In this study, we focused on using elephant garlic to produce a new type of vinegar, for which the market is rapidly growing because of its health benefits. First, we evaluated the effects of elephant garlic addition on acetic acid fermentation of rice wine by Acetobacter pasteurianus. In contrast to normal garlic, for which 2% (w/v) addition completely halted fermentation, addition of elephant garlic enabled slow but successful fermentation of ethanol to acetic acid. Metabolite analysis suggested that sulfur-containing volatile compounds were less abundant in elephant garlic than in normal garlic; these volatile compounds may be responsible for inhibiting acetic acid fermentation. After acetic acid fermentation, vinegar with elephant garlic did not have any sulfur-containing volatile compounds, which could positively contribute to the vinegar flavor. Moreover, the amino acid profile of the vinegar suggested that nutritional and sensory properties were more enhanced following addition of elephant garlic. Thus, elephant garlic may have applications in the development of a new vinegar product with improved flavor and quality and potential health benefits.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.593-599
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• 2016

Purpose: The aim of this study was to investigate the quality characteristics of pancake mix containing Dioscorea batatas powder. In order to optimize the formulation ratio of the pancakes, steaming process was used to develop health-oriented products by adding D. batatas saponin and improved blood circulation. Methods: D. batatas powder was substituted into pancake at 0%, 10%, 20%, 30% and 40% of the total weight of wheat flour. Results: The viscosity of batter tended to increase as the ratio of D. batatas powder increased whereas the measures of spreadability were not significantly changed. In addition, the L-value and b-values decreased gradually while a-value increased. Among the textural characteristics cohesiveness tended to increase in proportion to the amount of D. batatas powder. Conclusion: The results of the sensory evaluation showed that pancake made with 20% D. batatas powder was the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• Korean Journal of Community Nutrition
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• v.4 no.2
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• pp.194-206
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• 1999

This study inrestigated the dietary behavior, nutritional intake, and health status of industrial workers. Two hundred seventy workers(165 men and 105 women) in Masan, who were provided food services were selected as survey subjects. They were given questionnaires on nutrition knowledge, food frequency questionnaires, and blood analysis were conducted through an annual health examination from May to August 1998. The average age of the subjects was $35.7\pm{11.8}$ years, and 80% the of women were in their teens and 20's and 80% of men were in their 30's and 40's. The nutrition knowledge score was higher in women than in men, while food habit score was higher in men than in women. As age increase, the degree of life stress became lower and food habit score was higher in men than in women. As age increases, the degree of life stress became lower and food habit was improved. In women, all nutrient intakes were avove the recommended dietary allowances(RDA), and in men intakes of only vitamin E and calcium were under RDA. Levels of serum total cholesterol, triglyceride, and blood glucose, blood pressure, body mass index were positively related to age. The number of subjects suspected of having chronic disease was the highest for those in their 40's. The results indicate that nutritional status of industrial workers in the present study was fairly good probably due to food services, but their health status should be supervised as their age increases.

• Genomics & Informatics
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• v.7 no.3
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• pp.163-167
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• 2009

Since its first release in 2007, the National Institute of Food and Drug Safety Evaluation (NIFDS) has provided pharmacogenomic and comparative information specific to Koreans to allow regulatory reviewers and researchers to adapt their working practices to pharmacogenomics. The highlights of this year's additions include "Drug Information", "Gene Information" and "Pharmacogenomic information in the drug labels" sections. These new additions provide information on 737 genes, 719 drugs and pharmacogenomic data of the labels or relabels of 253 approved drugs as of November 2008. The latest version of the Korean Pharmacogenomic Database (KPD, release 2.0) has expanded significantly since its previous release. More SNP and haplotype information has been added to the database with the latest version of the KPD containing approximately four times as many SNPs and haplotypes than the previous version (719 vs. 152, and 30 vs. 7 respectively). Through the "SNP" and "Haplotype" sections, the KPD provides unique Korean SNP and haplotype information as well as comparative information of other populations (Japanese, Chinese, European, African) to offer a range of pharmacogenomic data that can help reviewers and the public understand pharmacogenomic information. The quality and quantity of information in the KPD has also been improved considerably. This data can be found at: http://www.nitr.go.kr/nitr/contents/m134700/view.do/.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.2
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• pp.260-267
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• 2015

The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, $b^*$ value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) $L^*$ and $a^*$ values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.