• Nutrition Research and Practice
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• 제13권6호
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• pp.480-487
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• 2019

BACKGROUND/OBJECTIVES: Osteoarthritis (OA) is a major public health issue in Japan and other countries, and foods that prevent or treat OA are in strong demand. Proteins and peptides in chicken meat and bones are known for being rich in functional and nutritional ingredients for the improvement of osteoporosis. We speculated that chicken legs, a food consumed in many regions of the world, may also contain such ingredients. In this study, we aim to (i) evaluate the effect of chicken leg extract (CLE) on the promotion of cartilage matrix production and (ii) identify the active ingredient in CLE that contributes to this function. MATERIALS/METHODS: Artificial CLE digest was prepared, and the acid mucopolysaccharide production-promoting activity of the CLE digest was evaluated by alcian blue staining of ATDC5 cells. CLE was orally administered to rabbits with burr holes in the knee joint of the femur, and the degree of regeneration of cartilage matrix was evaluated. Furthermore, we investigated orally administered CLE-derived peptides in human plasma using LC-MS. From measuring the acid mucopolysaccharide production-promotion activity of these peptides, a molecule considered to be an active ingredient in the CLE digest was identified. RESULTS: CLE digest promoted acid mucopolysaccharide production and facilitated regeneration of cartilage matrix in in vitro and in vivo experiments. Four peptides including phenylalanyl-hydroxyproline (Phe-Hyp) were detected as CLE-derived peptides in human plasma. The effect of CLE was inferred to be due to Phe-Hyp, which was confirmed to be present in the CLE digest. CONCLUSIONS: It was shown that CLE stimulated the production of articular cartilage matrix both in vitro and in vivo, and that CLE could be an effective food for preventing or treating OA. Furthermore, only Phe-Hyp was confirmed as the active compound in the CLE digest, suggesting that the activity of CLE was due to Phe-Hyp.

• Preventive Nutrition and Food Science
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• 제16권4호
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• pp.390-393
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• 2011

The effects of differing baking ingredient formulations on physicochemical qualities and consumer preferences were investigated using sponge cakes incorporated with tomato powder, a healthy and beneficial food ingredient, as a model system. Tomato powder was incorporated into cake batter at four different amounts (0%, 10%, 20%, and 30%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked and cake quality attributes were evaluated after cooling. Specific volume decreased with an increase in the tomato powder substitution, although not significantly (p>0.05). On the other hand, baking loss increased from 10.3 (control) to 13.4 (30% sample) as the tomato powder level increased in the formulation. Lightness ($L^*$) decreased significantly from 79.5 to 74.1 whereas the firmness significantly increased with the higher incorporation of tomato powder (p<0.05). The consumer preferences on color, taste, and flavor, but not softness, were significantly affected by the amount of tomato powder incorporated in the sample (p<0.05). With respect to overall acceptability, the 20% sample received the highest mean score of 5.1, although this was not significantly different from the 10% sample or control (p>0.05). The incorporation of tomato powder, up to 20%, in the formulation of sponge cakes did not significantly influence the consumers' acceptability in all attributes tested.

• 한국식품영양학회지
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• 제29권4호
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• pp.573-582
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• 2016

The objective of the current study was to compare the execution of hygiene and safety management according to the characteristics of children's food service stations, with the ultimate objective of providing sanitary and safe food service to children. To this end, the study conducted surveys of 73 public and private pre-schools with fewer than 100 children in district A from July 30 to October 31 2015. The differences were evaluated by t-test and analysis of variance. The confidence and validity of the results were analyzed by six food ingredient and facilities management questions, three personal hygiene and facilities management questions, four environmental management questions, and five storage and treatment management questions; for a total of 18 questions. The cumulative distribution of the four factors was 61.569%, and the Cronbach's alpha was 0.821, which indicated that the results were reliable. The results revealed that public pre-schools (a) and home-based pre-schools (b) had different levels of food ingredient and facility management, but no differences in the number of cooks, number of children served, type of food distribution, and the existence of mass food service facilities. The results of the study may be used to develop hygiene and safety management manual and educational contents to promote the health of the children served.

• 대한영양사협회학술지
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• 제15권2호
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• pp.113-127
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• 2009

This study was conducted to evaluate the sanitary performance and education of middle and high school foodservice employees in Seoul, South Korea in order to ensure the foodservice safety and identify why some employees cannot apply learned knowledge in real work situations. Subjects consisted of 217 school foodservice employees who attended a regular sanitary education program under the auspices of the Seoul Gangdong and Gangseo district offices. The sanitary performance was assessed with 5 dimensions (personal hygiene, ingredient control, process control, safety management and sanitary education), and was self-evaluated using a Likert 5 point scale. The data were analyzed using the SPSSWIN Version 12.0 package. The main results of the study showed that according to the general characteristics of middle and high school foodservice employees, 98.2% of respondents were women, and 64.1% of them aged 40-49. A total mean score of 5 items of sanitary performance for middle and high school employees was 4.74. Ingredient control field score was 4.83, process control 4.80 and personal hygiene 4.74. In contrast, the sanitary education field score was 4.56, significantly lower than the total mean score. Safety management field score was 4.71. Verbal education was the main method performed as a sanitary education in schools.

• 한국식품영양과학회지
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• 제27권4호
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• pp.625-632
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• 1998

To enhance the antimutagenic and anticancer activities of chinese cabbage kimchi, 13 kinds of kimchi, which were different kinds and levels of sub-ingredient added kimchi, were prepared and fermented at 15℃ for 1 day and then at 5℃ up to pH 4.3. The antimutagenic effects of the methanol extracts of the kimchi were studied by using Ames mutagenicity test in Salmonella typhimurium TA100 and SOS chromotest in E. coli PQ37. Among the kimchi samples, high ratio of red pepper powder(7%) and garlic(2.8% or 5.2%) added kimchi, 1% chinese pepper powder added kimchi and organic cultivated chinese cabbage kimchi significantly reduced(p<0.05) the mutagenicity induced by aflatoxin B1(AFB1) in Ames test and SOS response against N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) in SOS chromotest, and also the kimchi inhibited more effectively(p<0.05) the survival and growth of AGS human gastric adenocarcinoma cells than the standarized kimchi on the SRB assay, MTT assay and growth inhibition test. These results suggest that the antimutagenic and anticancer activites of kimchi can be increased by the sub-ingredients such as organic cultivated chinese cabbage, red pepper powder, garlic and chinese pepper powder.

• 대한영양사협회학술지
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• 제14권4호
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• pp.382-395
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• 2008

This study was conducted to evaluate the sanitary performance and knowledge of elementary school foodservice employees. The specific aim of this study was to decipher why employees cannot apply learned knowledge to real work situations. In total, 437 foodservice operation employees attended a regular sanitary education program under the auspices of Seoul Gangdong and Gangseo district offices. The five sanitary practice performance evaluators included personal hygiene, ingredient control, process control, safety management, and sanitary education. These dimensions were self-evaluated using the Likert 5-point scale. Collected data were subjected to descriptive and comparative analysis using SPSS (Version 12.0, SPSS Inc., Chicago, IL, USA) statistical package. The main results are summarized as follows: 93.6% of the respondents were women and 57% were aged between 40$\sim$49. Total mean score of the five sanitary performance evaluators was 4.73 for elementary school. Ingredient control score was 4.86, process control 4.80, and personal hygiene 4.79. But the sanitary education field score was 4.48, which was significantly lower than the total mean score. Safety management score was 4.73. The main source of sanitary education for school foodservice employees was verbal education.

• Animal Bioscience
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• 제35권2_spc호
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• pp.356-363
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• 2022

This paper is a review of some experiments using black soldier fly (BSF) and its by-product to explore their nutritional value, production potential in Indonesia and its application in the ration of ruminants. Evaluation on the effect of milk replacer, creep feed containing BSF, BSF frass and the possibility to use lactic acid bacteria from BSF as probiotics are presented. Utilization of BSF larvae in milk replacer as skim and cream milk substitute showed that there were similarity on physiological, hematological status and performance of goat kids compared to those offered goat milk or commercial milk replacer. In addition, BSF larvae can be used to substitute soybean meal in the creep feed for post weaning goat kids without any differences in weight gain and blood profiles. However, utilization of BSF frass in the fattening goat ration resulted lower digestibility of dry matter and organic matter due to the chitin content in the frass. Black soldier fly larvae grown on chicken manure harbour lactic acid bacteria (LAB) which have potential as probiotics for ruminants. In general, BSF larvae has potential as ingredient for milk replacer, creep feed, fattening ration, and source of LAB for probiotics.

• 급식외식위생학회지
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• 제2권1호
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• pp.30-35
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• 2021

This study was conducted to understand the perception and the usage pattern of egg dishes in university students. The questionnaires were collected from 200 university students residing in Seoul. The age group was 118 (59.0%) in 20s, 50 (25.0%) in 30s, and 32 (16.5%) in 40s and older. Also, 179 (89.5%) were undergraduate students and 21 (10.5%) were graduates. The result of food preferences in the overall survey was as follows: Meats and Poultry (4.46±1.03) > Seafoods (2.92±1.41) > Fruits (2.91±1.17) > Eggs (2.50±1.10) > Vegetables (2.21±1.17). The preference of foods using eggs as the main ingredient was as follows: Rolled egg (4.07±0.81) > Steamed egg (4.05±0.91) > Scrambled egg (3.83±1.03) > Rice omelet (3.77±1.03). The preference of foods using eggs as sub-ingredient was Egg in Ramyeon (4.11±1.08) > Fried egg over Bibimbob (3.87±0.91) > Sliced boiled egg in Naengmyeon (3.78±1.11). The preference of eggs as desserts was Egg tart (4.01±1.08) > Sponge cake (3.72±1.09) > Egg bread (3.63±1.13). The result of the frequency of eating eggs indicating that approximately two-thirds of university students consumed eggs more than 3 times a week. Although there was no significant difference, male students not only consumed eggs more frequently than female students, but also consumed a higher amount. In recent years, since one-person household in college students tends to increase, it is more important to save cooking time and food quality. Thus, the development and dissemination of various egg recipes should be prioritized for university students.

• 한국식품위생안전성학회지
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• 제20권3호
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• pp.179-184
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• 2005

시중에 유통되는 과자류 3,716건에 대해 각각의 규격검사를 실시하였으며 그중 36건이 부적합하였다. 부적내역을 보면 빵류가 2건, 건과류가 33건, 사탕류가 1건이먼으며 가장 부적이 많은 건과류는 33건의 부적합 중에서 32건이 유처리 스낵이었다. 유처리 스낵 중 전통한과가 전체 한과의 $8.9\%$에 해당하는 부적률을 보였으며, 부적항목이 튀김유의 산패와 관련된 산가와 과산화물가이어서 유처리 제품의 철저한 위생관리가 이루어져야 할 것이다. 빵류의 영양성분 표시사항은 표시제품 20건 중 18건이 부적절한 것으로 나타나 심각한 수준인 것으로 측정되었다. 빵류에는 영양성분을 반드시 표시하게 되어있으나 표시되지 않은 제품들이 시중에 많이 유통되고 있어 이에 대한 규제가 강화되어야 할 것이다. 결과적으로 과자류 중에서 변질되기 쉬운 유처리 스낵의 철저한 품질관리와 지속적인 주의가 절실히 필요하며, 영양성분 표시에 대한 집중적인 점검과 관리가 요구된다.

• Asian-Australasian Journal of Animal Sciences
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• 제22권8호
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• pp.1209-1223
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• 2009

In this review, the terminology that is used to describe ileal amino acid (AA) digestibilities in piglet feed ingredients is defined. If one accepts that the determination of AA digestibilities should be based on the ileal analysis method, one should consider that ileal digesta contains variable amounts of endogenous crude protein (CP), which originates mainly from digestive secretions, sloughedoff epithelial cells and mucins. The ileal endogenous CP and AA losses are separated into basal ileal endogenous CP and AA losses ($IAAL_{B}$), which are not influenced by the feed ingredient composition, and specific ileal endogenous CP and AA losses ($IAAL_{S}$), which are induced by feed ingredient characteristics such as level and type of fiber and anti-nutritional factors (ANF). Depending how ileal endogenous CP and AA losses are considered in the measurement of CP and AA digestibilities, digestibility values are expressed as apparent (AID), standardized (SID), or true (TID) ileal digestibilities of CP and AA. The main concern associated with the use of AID values in diet formulation for pigs is that they are not additive in mixtures of feed ingredients. Consequently, the concept of standardized ileal CP and AA digestibilities was introduced by correcting AID values for basal ileal endogenous CP and AA losses ($IAAL_{B}$). The correction for both $IAAL_{B}$ and $IAAL_{S}$ yields TID values, however, routine procedures to measure $IAAL_{S}$ are not yet available. In principle, SID values should be preferred, because they represent the fundamental properties of the feed ingredient. There exist only few reports on SID of CP and AA in feedstuffs frequently used in piglet nutrition. These include soybeans (SB), soybean meal (SBM), soy proteins (SP), soy protein concentrate (SPC), soy protein isolate (SPI), corn gluten (CG), wheat gluten (WG), pea protein (PeaP), potato protein (PotP), fish meal (FM) and whey proteins (WP), but the results obtained are inconsistent. Differences in SID values within feed ingredients may, at least in part, be attributed to different processing conditions or inherent differences of the assay feed ingredients. Moreover, there is some evidence that the determination of SID values and $IAAL_{B}$ in piglets may be confounded by the dietary CP level of the assay diet, age and (or) body weight (BW), the level of feed intake or the methodological approach used to determine $IAAL_{B}$.