• Title/Summary/Keyword: key foods

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Regulation of the Lactobacillus Strains on HMGCoA Reductase Gene Transcription in Human HepG2 Cells via Nuclear Factor-κB

  • Chen, Kun;Li, Shaocong;Chen, Fang;Li, Jun;Luo, Xuegang
    • Journal of Microbiology and Biotechnology
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    • v.26 no.2
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    • pp.402-407
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    • 2016
  • Lactic acid bacteria have been identified to be effective in reducing cholesterol levels. Most of the mechanistic studies were focused on the bile salt deconjugation ability of bile salt hydrolase in lactic acid bacteria. However, the mechanism by which Lactobacillus decreases cholesterol levels has not been thoroughly studied in intact primate cells. 3-Hydroxy-3-methyl-glutaryl-coenzyme A reductase (HMGCR) is the vital enzyme in cholesterol synthesis. To confirm the effect of probiotic Lactobacillus strains on HMGCR level, in the present study, human hepatoma HepG2 cells were treated with Lactobacillus strains, and then the HMGCR level was illustrated by luciferase reporter assay and RT-PCR. The results showed that the level of HMGCR was suppressed after being treated with the live Lactobacillus strains. These works might set a foundation for the following study of the antihyperlipidemic effects of L. acidophilus, and contribute to the development of functional foods or drugs that benefit patients suffering from hyperlipidemia diseases.

Prevalence in Food Safety Behaviors of Pregnant Women and Their Associated Factors

  • Cha, Myeong-Hwa
    • Journal of Community Nutrition
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    • v.7 no.3
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    • pp.141-148
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    • 2005
  • Food handling practices playa key role in the prevalence of food-borne illness. Despite the fact that pregnant women are high risk groups for food-borne disease, little is known about their actual food handling practices at home. The objective of this study was to investigate behaviors regarding food-related hygienic practices of pregnant women. The questionnaire included questions in five major areas : personal hygiene ; adequate cooking ; avoiding cross contamination ; keeping food at safe temperatures ; and avoiding food from unsafe sources. Analysis of 488 questionnaires showed the respondents were unaware of the importance of safe food handling practices. Especially, pregnant women in our study should be encouraged to be careful about either risk of adequate cooking $(2.08\pm0.66)$ and keeping foods at safe temperatures $(2.69\pm0.63)$. Residency and number of children were consistent independent predictors of food handling behaviors. Previous food safety education also was found to have significant effect on food handling practices. TV news and newspapers were considered the most usable sources of food safety information by respondents. The behaviors identified in this study represent ones of particular importance for high-risk populations, like pregnant women. These population characteristics identified in this study could be incorporated in development of food safety educational programs for pregnant women being vulnerable on food-borne illness. Our results could have implications for the design of effective food safety educational efforts. This study indicates the need for continued and improved food safety education and for enforcing systematic food safety education for pregnant women.

A Study of Method for Spreading Kimchi Culture in European Countries Based on Local Food Culture - Survey of European Residents in Korea - (현지 식문화에 기반한 유럽권 김치 문화 확산 방안 연구 - 국내 체류 중인 유럽인을 대상으로 -)

  • Kwon, Yong-min;Ko, Young-ju;Lee, Chang-hyeon;Park, Chae-Lin
    • Journal of the Korean Society of Food Culture
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    • v.34 no.2
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    • pp.184-200
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    • 2019
  • This study aims to establish a strategy for selling kimchi to satisfy the needs and wants of European consumers through survey, FGI, and IDI. All survey participants were Europeans and were selected on the basis of their kimchi awareness. For the quantitative survey, 246 participants 15 years or older were selected; for FGI, 33 participants aged between 20 and 49 were selected; and for IDI, eight chefs were selected. The survey included four steps of 'Awareness-First try-Needs-Future consumption'. The participants got to know kimchi through the Internet; for example, by visiting Korea and Hallyu, and suggested positive comments, including 'fancy' and 'exotic.' While satisfaction with kimchi sharply decreased due to taste and appearance in the first try of kimchi, it is important to provide the best first-try experience. It also showed that important needs for kimchi are 'hot sensation', 'crunchiness' and 'presentation'. They gave a negative answer to combination with traditional cuisines of their own country, but provided positive comments for benchmarking the use of traditional pickled foods. This study suggests that it may be necessary to implement a two-track strategy by the traditional kimchi as a 'strategic product' and localized kimchi as a 'key product'.

Consumer Perception and Purchase Pattern of HMR Type Flavored Cooked Rice (HMR형 냉동 별미밥에 대한 소비자 인식 및 구매실태)

  • Choi, Jiyu;Kim, Kyeongseop;Oh, Suk-Tae
    • The Korean Journal of Food And Nutrition
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    • v.32 no.4
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    • pp.385-394
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    • 2019
  • This study was designed as the precedent research to develop improve the HMR type flavored cooked rice, by analyzing the consumer perception and purchase pattern. This will in turn provide base data to that will help in the development of products that meet consumer's convenience and quality demands. An online survey of 247 people (63.5%) in the age of 20 to 60 was conducted on January 2019. For the primary reason of buying those products, the survey respondents chose a convenience of 71.7%. They are likely to buy 1~2 times a month (40.5%) in hypermarkets (63.6%). The channel choice showed meaningful difference between segments (p<0.01). 89.1% of respondents replied that they are willing to purchase frozen flavored cooked rice in the future. The Key Purchasing factor appeared to be the flavor (5.80), while nutrition (4.89) was chosen as the least important factor. For flavor preference, sea food received the highest score (5.05), while radish kimchi flavor received the lowest (4.02) with a meaningful difference by gender and age (p<0.01). Consumers who sought nutrition, convenience and adventure in HMR products had higher willingness to re-purchase. Developing healthy, flavorful, sensory, and enjoyable HMR products will be critical in the fulfillment of diverse consumer needs.

Red ginseng (Panax ginseng Meyer) oil: A comprehensive review of extraction technologies, chemical composition, health benefits, molecular mechanisms, and safety

  • Truong, Van-Long;Jeong, Woo-Sik
    • Journal of Ginseng Research
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    • v.46 no.2
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    • pp.214-224
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    • 2022
  • Red ginseng oil (RGO), rather than the conventional aqueous extract of red ginseng, has been receiving much attention due to accumulating evidence of its functional and pharmacological potential. In this review, we describe the key extraction technologies, chemical composition, potential health benefits, and safety of RGO. This review emphasizes the proposed molecular mechanisms by which RGO is involved in various bioactivities. RGO is mainly produced using organic solvents or supercritical fluid extraction, with the choice of method greatly affecting the yield and quality of the end products. RGO contains a high unsaturated fatty acid levels along with considerable amounts of lipophilic components such as phytosterols, tocopherols, and polyacetylenes. The beneficial health properties of RGO include cellular defense, antioxidation, anti-inflammation, anti-apoptosis, chemoprevention, hair growth promotion, and skin health improvement. We propose several molecular mechanisms and signaling pathways that underlie the bioactivity of RGO. In addition, RGO is regarded as safe and nontoxic. Further studies on RGO must focus on a deeper understanding of the underlying molecular mechanisms, composition-functionality relationship, and verification of the bioactivities of RGO in clinical models. This review may provide useful information in the development of RGO-based products in nutraceuticals, functional foods, and functional cosmetics.

Evaluation of the Management of Sanitation in Food Service Establishments in Korea and Strategies for Future Improvement (국내 급식위생관리의 현황고찰 및 발전방안)

  • 김종규
    • Journal of Food Hygiene and Safety
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    • v.15 no.3
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    • pp.186-198
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    • 2000
  • The quality of the management of sanitation in food service establishments (school lunch programs, hospital patient food services, and commercial catering food services) in Korea was reviewed and evaluated, and ten strategies fur future improvement were suggested. They were: (1) An increase of qualified manpower and improvement of the professional training of the staff; (2) Obtaining special facilities exclusively for food service; (3) Improvement of facilities especially the kitchens; (4) Improvement of policy fur procuring raw materials and being assured of their quality by designing some standards and specifications for the raw materials to be purchased; (5) Production and use accurate and reliable kitchen apparatus and instruments; (6) An increase of the laboratory apparatus and instruments for inspection and evaluation of the sanitary level of raw materials and food service environments; (7) Enforced improvement of personal hygiene of the staff; (8) Use of a variety of methods in sanitary education and training; (9) Actively inspect the quality of imported foods; (10) Strengthening the research and accumulation of background data regarding sanitation management. There is a long process from the production of food to eating. The cooking process is the ultimate end of preparation of food before eating. This process sometimes increases the occurrence of food-borne diseases if we mishandle the food, even we obtained safe food. The process can also remove health hazards and reduce the risk from the hazards if we handle the food well although we have unsafe foods. This means the cooking process is a major key to preventing food-borne diseases. The concepts of hazard analysis critical control point (HACCP) should be applied and practiced in food service establishments in Korea as soon as possible.

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Anti-melanogenic Effects of Cnidium japonicum in B16F10 Murine Melanoma Cells (B16F10 피부 흑색종세포에서 갯사상자 추출물의 멜라닌 합성 저해 효과)

  • Jo, Hyun Jin;Karadeniz, Fatih;Oh, Jung Hwan;Seo, Youngwan;Kong, Chang-Suk
    • Journal of Life Science
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    • v.32 no.5
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    • pp.331-339
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    • 2022
  • Melanin is a pigment produced by melanocytes to protect the skin from external stimuli, mainly ultraviolet (UV) rays. However, abnormal and excessive production of melanin causes hyperpigmentation disorders, such as freckles, age spots, and discoloration. Natural cosmeceuticals are a new trend for treating or preventing hyperpigmentation due to fewer side effects and biocompatibility. In this context, the current study focused on Cnidium japonicum, a halophyte with several uses in folk medicine, to evaluate its potential as a skin-whitening agent. The effect of C. japonicum extract (CJE) on melanin production was analyzed in melanogenesis-stimulated B16F10 melanoma cells. The results showed that CJE successfully inhibited the oxidation of tyrosine and L-DOPA by tyrosinase and subsequently decreased the production of the key enzymes responsible for melanin production: tyrosinase, tyrosinase-related protein-1, and protein-2. This effect was confirmed by decreased intracellular and extracellular melanin levels in B16F10 melanoma cells after CJE treatment. Further experiments to elucidate the action mechanism revealed that CJE treatment suppressed melanin production by inhibiting the activation of glycogen synthase kinase 3 β (GSKβ)/β-catenin and protein kinase A (PKA)/cAMP-response element binding protein (CREB) pathways, which are the upstream activators of melanogenesis. In conclusion, the present study suggests that C. japonicum is a potential natural source of bioactive substances for the development of novel cosmeceuticals that can act against hyperpigmentation.

Interpretation of the Jeong-On's Mansion, Traditional Upper Class House, in Geochang Focused on Dweller's Life (상류 전통주거 거창(居昌) 동계(桐溪) 정온(鄭蘊) 종택의 공간과 생활의 복원을 통한 해석)

  • Park, Hee-Young;Lee, Hee-Bong
    • Journal of architectural history
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    • v.12 no.3
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    • pp.131-148
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    • 2003
  • This study has main purpose to understand the traditional house, not by outside researcher's but by inside dweller's view. The house in Geochang, is descendent house of Jeong-On who was faithful scholar at Chosen Dynasty. In order to understand, I restore firstly the house form and space at traditional era, 60 years ago, and every dwellers not only family members but also servants and guests, by interviewing old matriarch. One of the main rules of the house disposition is Ancester worshipping life. Worshipping floor of Anchae, main building, is located unusually in front of Shrine for Jeong-On, in order to connect all activities directly. Sarangchae, men's building, opened to the funeral mourners, is separated by a wall because women have to serve foods and wail at the backside. Space for everyday life is separated by man/woman, insider/outsider, master/subordinate. Agricultural production is also key factor of the space allocation: big storage buildings for rice crop needed to tenant farming. Both activities of ancestor worship ceremony and guest greeting need large kitchen annex area for food preparation and serving space of rear veranda floor. A number of guests visit the house: guest-greeting activity is taken place from the family pavilion, Neungheo-Jeong and Saranchae by the social position. This study show that architectural space and form of the house reflects exactly dwellers life.

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Functional analysis of the antioxidant activity of immune-challenged Bombyx mori hemolymph extracts in the human epithelial Caco-2 cell line

  • Kim, Seong Ryul;Kim, Kee-Young;Kim, Seong-Wan;Park, Seung-Won
    • International Journal of Industrial Entomology and Biomaterials
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    • v.40 no.1
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    • pp.16-21
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    • 2020
  • Humans use insects as food and traditional medicine for many years. Hemolymph is the circulating fluid of insects and is a key component of their immune system. However, limited information is available regarding hemolymph identification, development, and differentiation, as well as the related cellular immune responses. In a previous study, hemolymph extracts prepared from Bombyx mori larvae were found to exert anti-inflammatory effects. In this study, we aimed to identify and compare the antioxidant activity of immune-challenged and unchallenged B. mori hemolymph extracts in vitro. For this purpose, human epithelial Caco-2 cells were first exposed to oxidative stress and then treated with various concentrations and incubation times of either immune-challenged or unchallenged B. mori hemolymph extracts. Next, we determined the effect of treatment on the relative expression of GPX-1, SOD-1, and SOD-2 antioxidant marker genes. We found that the expression rates of the three marker genes were markedly higher at a immune-challenged hemolymph extract concentration of 80 ppm compared to those at other concentrations, and the antioxidant effects were enhanced after treatment for 48 hr. Thus, B. mori hemolymph extracts showed antioxidant activity within the limited time and dose. Especially, the immune-challenged B. mori hemolymph extracts showed higher the antioxidant activities than unchallenged one. The activity of silkworm hemolymph extracts could facilitate the development of new types of functional foods, feed additives, and biomaterials with antioxidant properties.

Next Generation Dairy Processing Science and Technology: Functional and Rational in Dairy Industry

  • Charchoghlyan, Haykuhi
    • Journal of Dairy Science and Biotechnology
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    • v.33 no.3
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    • pp.167-170
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    • 2015
  • The dairy industry, as part of the broader agricultural sector, is classified as a basic industry to the Korea economy. Basic industries provide income to a region by producing an output, purchasing production inputs, services and labor. An integrated, multidisciplinary approach for the next generation of dairy products with added health benefits represent the direct economic contribution. The commercialization of "nutritional" functional foods can only be successful if the consumer is confident in the scientific validity of the claims. Modern biotechnologies such as genomics, genetic expression and biomarkers of health performance suggested to whole dairy products, such as fluid milk, butter, cheese, ice cream and frozen dessert products (German, 1999). The following definition makes the point that dairy products can provide a nutritional value beyond the basic nutritional requirements: 1) The dairy industry has the opportunity to improve the health and well-being of its customers and/or to reduce their risk of disease through dairy products with added activities. 2) Functional dairy products are those that can be demonstrated to benefit target functions in the body in a way that improves the state of health and /or reduces the risk of disease. They are food products that are consumed as part of a normal diet rather than pills or supplements. 3) Dairy products based on functionality will need to link the scientific basis of such functionality to the communication of its benefit to the general public. 4) Both the efficacy and the safety of the food components with health benefits will require evidence based on the measurement of scientific biomarkers relevant to their biological responses and health end points. 5) Sound evidence from human studies based on intermediate health end points using accepted biomarkers will provide the basis for promotional messages divided into two categories-enhanced function and reduced risk of disease. 6) Success in solving key scientific and technological challenges will only be achieved by interdisciplinary research programs to exploit the scientific concepts in functional dairy science.

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