• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.282-296
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• 2013

The study classified 83 obese adults by constitution and had them follow a strict diet according to their constitution in order to see if the Yin-Yang method would be effective on the metabolic syndrome, which is one of the main causes of death in Korea. Overall, the application of both Yin and Yang methods improved the following factors: weight, body fat percentage, systolic blood pressure, diastolic pressure, neutral fats and total cholesterol. In particular, the Yin constitution group of men showed more improvements than the Yang constitution group. Furthermore, waist circumference and the prevalence rate of systolic blood pressure, diastolic pressure, total cholesterol and metabolic syndrome were decreased noticeably. Total energy intake was increased in both men and women after the constitutional diet, along with the increase of nutrient intake, such as dietary fiber, vitamins and minerals, among others. Among various nutrients, vitamin A, vitamin C, thiamine, vitamin B6, folic acid, calcium, phosphorus, potassium, magnesium and iron intake were increased noticeably after the constitutional diet. In addition, subjects' intake of all nutrients, except for magnesium, satisfied the nutrition intake standards. Further, the nutrients adequacy ratio (NAR) and the mean adequacy ratio (MAR) improved for both men and women. The intake of potatoes, starch, greens and mushrooms increased noticeably, whereas the intake of meat, dairy, drinks and alcohol decreased after the constitutional diet. For the Yin constitution, the intake of Yin foods noticeably decreased, where as the intake of Yang foods decreased for the Yang constitution. In conclusion, the constitutional diet effectively improves the metabolic syndrome. Among many nutrients, the intake of dietary fiber, vitamins A, C and E, potassium and magnesium is positively associated with the improvement of metabolic syndrome biomarkers.

• Preventive Nutrition and Food Science
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• v.17 no.4
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• pp.274-279
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• 2012

For the quantitative analysis of genetically modified (GM) maize in processed foods, primer sets and probes based on the 35S promoter (p35S), nopaline synthase terminator (tNOS), p35S-hsp70 intron, and zSSIIb gene encoding starch synthase II for intrinsic control were designed. Polymerase chain reaction (PCR) products (80~101 bp) were specifically amplified and the primer sets targeting the smaller regions (80 or 81 bp) were more sensitive than those targeting the larger regions (94 or 101 bp). Particularly, the primer set 35F1-R1 for p35S targeting 81 bp of sequence was even more sensitive than that targeting 101 bp of sequence by a 3-log scale. The target DNA fragments were also specifically amplified from all GM labeled food samples except for one item we tested when 35F1-R1 primer set was applied. A reference plasmid pGMmaize (3 kb) including the smaller PCR products for p35S, tNOS, p35S-hsp70 intron, and the zSSIIb gene was constructed for real-time PCR (RT-PCR). The linearity of standard curves was confirmed by using diluents ranging from $2{\times}10^1{\sim}10^5$ copies of pGMmaize and the $R^2$ values ranged from 0.999~1.000. In the RT-PCR, the detection limit using the novel primer/probe sets was 5 pg of genomic DNA from MON810 line indicating that the primer sets targeting the smaller regions (80 or 81 bp) could be used for highly sensitive detection of foreign DNA fragments from GM maize in processed foods.

• Microbiology and Biotechnology Letters
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• v.44 no.1
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• pp.98-105
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• 2016

The presence of bacterial strains showing antagonistic activity to common pathogens found in a variety of fermented foods in Korea was explored. A bacterium inhibiting the growth of pathogens such as Aspergillus terreus (KCTC6178), A. flavus (KCTC6984), Staphylococcus aureus (KCCM12214), Escherichia coli O157:H7 (KCCM40406), Bacillus cereus (KCTC1012), Cryptococcus neoformans (ATCC208821), Salmonella typhimurium (ATCC19430), and Listeria monocytogenes (KCTC3569) was isolated from Makgeolli, a Korean traditional rice wine. The strain showing high antipathogenic activity was identified as B. amyloliquefaciens based on the nucleotide sequence of the 16S ribosomal RNA gene. Compared with B. amyloliquefaciens KCTC1660, whose genome has been sequenced, the isolate exhibited significantly low activities of starch-degrading enzymes and high resistance to high temperature and low pH.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.411-416
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• 1993

This study was conducted to determine optimum levels of ingredients including yeast autolyzate, first for the beef flavored soup base and then for the soy paste stew mix as a final product. Response surface methodology was used for the optimization. Beef flavored soup base with optimum sensory characteristics could be prepared with 8g/l yeast autolyzate, 0.8g/l nucleotide seasoning, and 0.09g/l succinic acid. And soy paste stew mix could be produced with 8g/l beef flavored soup base, 28g/l soy paste powder, and 16g/l corn starch. Soy paste stew prepared with optimum levels of ingredients were comparable in acceptability to that with commercial product containing beef extracts. It was suggested that sufficient beef flavor could be obtained with yeast autolyzate in such products as soy paste stew mix.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.269-275
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• 2001

The present research was designed to collect recipe of set up a standard recipe and analyze the nutrients of broiled black goat meat (a kind of native local foods in Busan and south province). The results of the study are summarized as follows. The recipe for goat(lamb) meat was recorded in Sanlimkyounggae and Jungbosanlimkyounggae between 1715 and 1827. The goat meat was explained as food for health, rejuvenation and recuperation Since late 1800, it has been utilized for such use. The flavor of broiled black goat meat is influenced by seasonings, fruit juice, heating treatment and cooker. And it also could be affected by the method of slaughter and the sex of the goat. There are lot of element in seasoning. Red pepper paste, garlic and ginger holdback the bad smell and make the taste better. Onion help to retain the water and improve the flavor. Starch syrup, sugar and sesame oil make the meat smoother, glossier and more tasty. The meat is usually roasted on grill over charcoal. It helps to remove or suppress the bad smell and make the taste better. Softness and scent of the meat depend largely on the way to butcher. Female goat meat tastes smoother and smells better. Fruit juice also improve the softness of the meat. Energy per 100g of the 'broiled black goat meat' is 170kcal. There are protein (23g), fat(2.4g), Ca(159mg), Fe(1.1mg) and so on. Amino acid is mainly comprised of essential amino acid such as cystine, lysine, leucine, and arginine. Fatty acid consists primarily of unsaturated fatty acid like oleic acid, linoleic acid.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.826-831
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• 1989

The rheological properties of concentrated Kochujang (Korean red pepper paste)-water suspensions were investigated. The rheological behavior of Kochujang-water suspension was illustrated by Herschel-Bulkley equation. All Kochujang-water suspensions with 12.5-100% of water addition showed pseudoplasticity in yield stress at the shear rate range of $0.25-179.20sec^{-1}$., but at the shear rate above $5.16 sec^{-1}$, more shear thinning behavior was observed with increasing shear rate. Also, pseudoplasticity of the suspension became weak by increasing water addition and decreasing temperature, The temperature dependence of consistency index on Kochujang-suspension was very low and the values of consistency index was lowered by increasing solid contents, but as heating, the values of that was increased. It was suggested that the main components responsible for rheological behavior of the suspensions at high temperature might be undigested starch or protein in Kochujang. Also, the changes of rheological behavior with vinegar addtion was only due to dilution effect.

• Korean Journal of Community Nutrition
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• v.9 no.3
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• pp.315-325
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• 2004

This study was conducted to develop the standard breakfast menu for those weak groups having insufficient breakfast intake. The following three target groups are classified as: 16-19 years old high school male student, 20-29 years old female who have job or college students, 20-29 years old male or female who have job (double income family). While developing menus for each target groups, we applied several basic guidelines for meal planning as follows: Nutrient intake level was set to $\graction one-Third$ of RDA, while the energy level to $\fraction one-quarter $ of RDAs. Most Sequent meal pattern of Koreans was adapted; Suitabilities of appropriate serving size and cost for middle-income families were considered; Domestic foods and ingredients were used. We developed 24 menus summed by 2 menus for each season and three target groups. When evaluating the menus, most of the breakfast menus were sufficient of nutrients as a meal for the subjects. Three food groups such as grain/starch group, meat/fish/egg/bean group, vegetable/fruit group were included in all menus. Even though milk/dairy products group was not excluded for some menus, other calcium substitutes like anchovies were used. Oil/nut/sugar group was used to a minimum. The average number of foods for each menu was 12.8, which ranged from 10 to 17 depending on the menus. The average weight of the menus including soup was 822 g, 633 g and 730 g for each target group, respectively. The average price of the menu ranged from 2,000 to 3,500 won per person. The above results could be applied at home as well as foodservice institutes and furthermore could offer information for developing breakfast-substituting food products.

• Journal of Food Hygiene and Safety
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• v.25 no.1
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• pp.43-48
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• 2010

This research was conducted to know application of Photostimulated luminescence (PSL) and Thermoluminesce(TL) methods by irradiation dose for leaching tea, sauces and starch approved in Korea. Leaching tea, sauces and starch powder were treated with $^{60}Co$ gamma ray at dose 0~10 kGy for detection trial whether they are irradiated or not by measuring PSL and TL for whole samples. PSL values were less than threshold value 700 and were, negative for non-irradiated samples but more than 5,000 and were positive for irradiated ones. PSL results of leaching tea and sauces showed the correct identification for non-irradiated and irradiated samples, respectively except starch samples. To enhance the reliability of the TL result, the first glow curve (TL1) was compared with the second glove curve (TL2) obtained after a re-irradiation step at 1 kGy. The TL ratio ($TL_1/TL_2$) was in good agreement with the reported TL threshold for both the non-irradiated (< 0.1) and irradiated (> 0.1) samples. TL results of leaching tea, sauces, starch showed the correct identification for non-irradiated and irradiated samples, respectively. This study was performed to know application of PSL and TL methods for leaching tea, sauces and starch, and the methods were able to detect the irradiation products.

• Korean Journal of Community Nutrition
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• v.12 no.2
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• pp.189-197
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• 2007

Low glycemic index (GI) foods have been reported to be very important in the control of blood glucose levels in diseases such as diabetes mellitus and obesity, which are becoming more prevalent in Korea. Bread consumption at breakfast and as a snack is also on the rise. To provide low GI alternatives, breads supplemented with dietary fibers-fructooligosaccharide (FOS), ground whole rye, and 2 types of resistance starch (RS2 and RS4)-were developed. The GIs for these breads were evaluated with 13 healthy college students (M6, F7) and sensory tests were done. Four kinds of breads were made through the modification of a basic recipe for white bread (the control, B) as follows: for Bf, the entire amount of sugar was replaced with FOS. For Ryef, 50% of the white wheat flower was replaced with roughly ground wholerye (20 mesh: 12-20 mesh = 1 : 3) in addition to replacing sugar with FOS. For RS2f and RS4f, 20% of the white wheat flower was replaced with RS2 or RS4, in addition to replacing sugar with FOS. The overall preference score of Bf was similar to that of B, while those of Ryef, RS2f and RS4f were lower than that of B, but showed the acceptable degree of the overall preference. The glycemic indices of Ryef and RS2f were 46.1 and 45.9 respectively, which were significantly lower than the GI of B, 67.8. The GIs of Bf and RS4f were, however, 66.7 and 80.5 respectively, showing no significant difference compared to B. The glycemic loads for a 30 g serving were 9.5, 5.9, 6.2, 11.0 and 9.0 for B, Bf, Ryef, RS2f and RS4f, respectively. In conclusion, addition of RS2 or roughly ground whole rye to the dough formula significantly lowered the GI. Since the preferences shown for those two breads were acceptable, they may be recommended as a substitute for white bread fir persons who need blood glucose management. More studies on the bread making process are required to improve preference and acceptance. Although GI lowering effects for F and RS4 were not found in this study, further studies are needed to verify their effects.

• Journal of Microbiology and Biotechnology
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• v.11 no.4
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• pp.700-703
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• 2001

The influence of process conditions on highly branched glucooligosaccharides production by mixed culture of Leuconostoc mesenteroides ATCC 13146 and Lipomyces starkeyi ATCC 74054 was studied. We divided the batch culture fermentations into two groups according to inoculation method. One-point inoculation was performed by coinoculation of L. mesenteroides and L. starkeyi at the ration of 10 to 1, and two-point inoculation by L. mesenteroides inoculation first and L. starkeyi inoculation after L. mesenteroides grew to the end of the log phase of growth. Two-point inoculation improved the yield of oligosaccharide by 1.5 to 20 fold more than one-point inoculation. In this process, the highest yield of oligosaccharides (48% of theoretical yield) and productivity (0.85 g/l/h) were obtained with starch as an initial substrate for L. starkeyi growth. The estimated composition of the end product consisted of 31.5% oligosaccharides, 17.6% dextran, and 46.5% mannitol.