• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.4
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• pp.375-379
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• 2007

This study was carried out to examine the effects of storage duration on physico-chemical properties of milled rice. Rough rice of three rice ecotypes(Japonica, Tongil and F1 hybrids with Tongil back-ground) was stored for 4, 16, 28 and 40 months without artificial environmental control in seed warehouse. And this materials were investigated for seed germination rate, brown rice hardness, alkali digestion value(ADV), contents of protein, amylose, total sugar, and reducing sugar. Seed germination rate was significantly reduced with storage duration increased regardless of rice ecotypes : 66.7% from 16 months storage, 2.5% from 28, and nil from 40 months storage in Japonica rices. And 54.0%, 67.9% in Tongil, and F1 hybrid after 40 months storage, respectively. Brown rice hardness was not significantly affected by storage duration but showed significant genotypic differences. As the storage duration prolonged, sugar content and alkali digestion value increased, protein content declined while amylose content did not show clear tendency. Total and reducing sugar contents showed sharp increase upto 16 months storage and thereafter steady in crease, and the percentage of reducing sugar content out of total sugar content increased with extended storage duration.

• Nutrition Research and Practice
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• v.8 no.6
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• pp.695-704
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• 2014

BACKGROUND/OBJECTIVES: The type of sweet snack incorporated into an energy-restricted diet (ERD) may produce differential effects on metabolic improvements associated with body weight (BW) loss. This study compared effects of incorporating either twice daily energy-controlled dark chocolate snacks plus once daily sugar-free cocoa beverage (DC) to non-chocolate snacks plus sugar-free non-cocoa beverage (NC) into an ERD on BW loss and metabolic outcomes. MATERIALS/METHODS: In an 18-week randomized comparative trial, 60 overweight/obese premenopausal women were assigned to DC (n = 30) or NC group (n = 30). Dietary intake was measured at baseline and week 18, and BW, anthropometrics, blood pressure (BP) and serum glucose, insulin and lipid concentrations were measured at baseline, and weeks 6, 12 and 18. Data were analyzed using repeated measures ANOVA. RESULTS: Using intention-to-treat analysis, women in DC and NC groups reduced energy intake (both P < 0.001) and lost $4.4{\pm}0.6kg$ and $5.0{\pm}0.9kg$ (both P < 0.001), respectively. Both groups lowered systolic and diastolic BP [DC = 2.7 (P < 0.05), 2.7 (P < 0.01); NC = 3.4 (P < 0.01), 4.2 (P < 0.01) mmHg, respectively]. Glucose and insulin concentrations decreased by 0.72 mmol/L (P < 0.001) and 13.20 pmol/L (P < 0.01) in DC group and by 0.83 mmol/L (P < 0.001) and 13.20 pmol/L (P < 0.01), respectively, in NC group. Total cholesterol increased in NC group (P < 0.05), with no significant lipid changes in DC group. There were no significant differences in biomarker outcomes between groups. CONCLUSIONS: Overweight/obese premenopausal women following an 18-week ERD that included either DC or NC sweet snack and sugar-free beverage lost equivalent amounts of BW and improved BP measurements and glucose and insulin concentrations.

• Journal of The Korean Society of Grassland and Forage Science
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• v.20 no.4
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• pp.265-274
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• 2000

To investigate the effects of anion replacement on NO3- concentration in Italian ryegrass. Plants weregrown hydroponically to the full vegetative stage. NO3 supply(control) was replaced with SO1- (Tl), C1-(T2) and water (T3) to during 14 days. The determination of inorganic nutrient uptake and quantification ofprincipal metabolites (nitrate. protein and sugar) followed. Relatively high uptake of ~ a a'n d Ca" for controlplants, K+ and POJ- for T2 plants, and C 1 for TI plants was observed, respectively. Proteins in shoot andstubble were relatively higher in control and TI plants, which coupled N source. In root proteins largelydecreased (especially in T3 plants) during experimental period. Sugars in shoot of all four treatments tendedto decrease during the first 7 days and recovered afterward. Sugars in stubble also markedly decreased duringthe first 7 days, while those in root was much less varied during experimental period. After 14 days oftreatment, nitrate concentration in shoot of control plants was 13mgIg FW. Comparing to control: nitrate inshoot reduced by 27%, 46% and 50% in TI, T2 and T3 plants, respectively. Dry weight was slightlyincreased or not significantly changed in control, T1 and T2 plants, while a significant decrease(31.3% ofcontrol) occurred in T3 plants.(Key words : Italian ryegrass, Anion replacement, Ion uptake, Protein, Sugar, Nitrate)ptake, Protein, Sugar, Nitrate)

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1398-1403
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• 2009

Present study deals with variations of physicochemicals including $\gamma$-aminobutyric acid (GABA), $\gamma$-oryzanol, free sugar, lipoxygenase activity, fat acidity, and germination rate from Korean brown rice cultivars. With increase of storage time and temperature, GABA, $\gamma$-oryzanol, lipoxygenase activity, and fat acidity increased, whereas free sugar and germination rate was reduced. Among cultivars, 'Gopumbyeo' exhibited the highest contents in GABA and $\gamma$-oryzanol during 12 weeks storage at $25^{\circ}C$ (GABA: $28.6{\pm}5.6{\rightarrow}170.4{\pm}4.6\;mg/100\;g$, $\gamma$-oryzanol: $6.1{\pm}0.7{\rightarrow}6.7{\pm}0.4\;mg/g$) and 'Ilpumbyeo' significantly decreased in free sugar during 12 weeks storage at $10^{\circ}C$ ($1,423.7{\rightarrow}1,058.4\;mg/100\;g$). Moreover, 'Taebongbyeo' exhibited the highest quality owing to low lipoxygenase activity, low fat acidity, and high germination rate. In free sugar compositions, sucrose exhibited the highest content (>70%), followed by fructose (>7%), raffinose (>5%), glucose (>3%), and maltose (>2%) during storage. Based on our results, changes of physicochemicals in stored brown rice may be important information in processing food and functional properties.

• The Journal of the Society of Stroke on Korean Medicine
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• v.21 no.1
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• pp.11-20
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• 2020

■ Objectives The purpose of this study is to report on a case that showed improvement in type 2 diabetic patients by using herbal medicine, Yeoldahansotang-gami. ■ Methods Yeoldahansotang-gami was given to patients with type 2 diabetes for 71days. To evaluate the effect, blood glucose was measured 4 times a day. As measured blood sugar, the frequency of hyperglycemia, changes in fasting blood sugar, changes in postprandial blood sugar, and changes in glucose variability were analyzed. The patient's insulin injection dose change was observed, and HbA1c and glycated albumin were measured. Follow-up was performed for 7 months to observe whether the treatment effect was maintained. ■ Results During treatment, the patient's blood sugar control, glucose variability, and HbA1c were improved, and insulin injection dose was gradually reduced and stopped. HbA1c and glycated albumin levels maintained improvement without insulin injection during the follow-up period. ■ Conclusion This study showed the effect of yeoldahansotang-gami on type 2 diabetes patient.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.27 no.1
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• pp.87-93
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• 1982

Dihaploid lines derived from the another of the $F_1$ of single cross, SC72 $\times$ Hicks (Nicotiana tabacum L.) were estimated the variation, heritablities, genetic correlations and path-co-efficients on agronomic characters and chemical compositions. Dinaploids exhibited reduced vigor and growth when comparecd with the mid-parent value but had increased nicotine contents, and the range of dihaploids characters were deviated more than that of their parents. Heritabilities of days to flowering, leaves per plant, nicotine. contents, leaf size and plant height appeared high value, and the yield, value per kg. and reducing sugar contents were low. There were positive genetic correlations between yield, and value per kg., leaf width, leaves per plant and reducing sugar contents and negative genetic correlations appeared between nicotine contents and the other characters except for index of leaf shape. Path-coefficient analysis of genotypic correlation coefficients showed that leaves per plant and leaf width lave a high direct effect, and plant height and days to flowering have a high indirect effect on yield, respectively.

• Korean Journal of Community Nutrition
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• v.26 no.3
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• pp.167-176
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• 2021

Objectives: This study was conducted to identify the awareness and practice of reducing sugar in school meals and the status of nutrition education regarding sugar reduction. Methods: An online survey was conducted on 101 nutrition teachers (dietitians) working at elementary, middle, and high schools in Daegu. Results: School nutrition teachers in Daegu recognized the need for efforts to reduce the sugar intake in the Korean diet, and it was found that elementary nutrition teachers were more aware of the implementation of the sugar reduction policy at the national level than middle and high school nutrition teachers (P = 0.002). Among the policies to reduce sugar intake at the national level, there was a high need for the promotion of self-control and limiting the sales of food with high sugar content in schools and their vicinity. The degree of practice for reducing sugar in school meals was found to be higher in the preparation, purchase, and cooking stage compared to the serving stage (P < 0.05). There was a high need for changing the preferences of the subjects for a sweet taste as a means of reducing the sugar in school meals. Thirty-six percent of nutrition teachers conducted sugar reduction education, and sending out school newsletters was the highest type of nutrition education at 80.6%. Conclusions: To effectively promote reduced sugar intake in school meals, it is necessary to change the preference of the subjects for sweetness and to conduct continuous education that can improve the awareness of people for reducing their sugar intake. For this, it is necessary to set aside time for nutrition education and to prepare an institutional framework for providing this education.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1648-1657
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• 2014

In this study, the hepatic lipid-lowering effects and related mechanism of action of sujeonggwa were examined in hypercholesterolemia-induced apoprotein E knockout (apo E ko) mice. Sujeonggwa drink was prepared with cinnamon, ginger, and sugar by modifying the traditional recipe of sujeonggwa. Sugar was partially substituted with either stevia or short chain fructooligosaccharide (scFOS) in order to reduce the calorie content of sujeonggwa, which was measured by descriptive analysis. Apo E ko mice (n=42) were induced to have hypercholesterolemia (plasma total cholesterol concentration >1,000 mg/dL) by administration of a high cholesterol diet for 4 weeks, followed by division into six groups. Experimental groups were orally administered water as a vehicle (normal group), sugar solution (control group), commercially available 'V' sujeonggwa drink (positive control group), or three different types of sujeonggwa drinks (S-sugar, S-stevia, and S-scFOS group) for 6 weeks while high cholesterol diet was provided to all animals. Compared to the control group, concentrations of hepatic triglycerides, total cholesterol, thiobarbituric acid reactive substances, and reactive oxygen species in S-sugar, S-stevia, S-scFOS were significantly reduced (P<0.05), indicating that sujeonggwa had inhibitory effects on hepatic lipid accumulation. Protein expression levels of fatty acid synthase (FAS) and its transcription factor, sterol regulatory element-binding protein (SREBP)-1 responsible for triglyceride synthesis, as well as 3-hydroxy-3-methylglutaryl-CoA reductase (HMGCR) and its transcription factor, SREBP-2 responsible for cholesterol synthesis, were also reduced in S-sugar, S-stevia, and S-scFOS groups (P<0.05). These benefits of sujeonggwa were even greater in S-stevia and S-scFOS compared to S-sugar. The beneficial effects of S-stevia on regulation of hepatic lipid metabolism were slightly greater than those of S-scFOS although the differences were not significant. In conclusion, sujeonggwa drinks, especially functional sujeonggwa drinks in which sugar was partially substituted with stevia or scFOS, inhibited hepatic lipid accumulation via suppressing FAS and HMGCR protein expression through down-regulation of SREBP-1 and 2.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1453-1459
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• 2016

Yacon syrup, which contains fructooligosaccharides (FOS), was used as a substitute for sugar to make functional healthy sponge cake. Regarding characteristics of sponge cake with various yacon syrup concentrations, height and volume decreased while moisture content increased with increasing yacon syrup concentration. Sponge cake with increasing yacon syrup content showed a greater green-yellowish color. Springiness, cohesiveness, hardness, and brittleness decreased with increasing yacon syrup concentration. Hardness values of cakes made with 100% sugar (YS 0) and yacon syrup substitute for 10% sugar (YS 10) were not significantly different. Overall acceptance of sponge cake decreased with increasing yacon syrup content, whereas those of YS 0 and YS 10 were not significantly different. For storage period, moisture content of sponge cake with increasing yacon syrup concentration decreased during storage, whereas the decreasing moisture content was less than that of YS 0. The color of sponge cake with various yacon syrup concentrations did not change significantly during storage. Springiness and cohesiveness decreased during storage. Hardness increased with storage period, whereas that of sponge cake made with yacon syrup was lower than that of YS 0. In conclusion, sponge cake made with YS 10 is the best to make sponge cake with high consumer acceptance, reduced sugar content, and FOS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.635-640
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• 2006

This study was conducted to determine the effect of far infrared ray drying on the microbial and quality changes of vacuum packaged waxy corns, such as microbial growth, rehydration, color differences, weight loss and hardness during the storage at $4^{\circ}C$ and $25^{\circ}C$ for 7 months. After far infrared ray drying for 6 hours at $60^{\circ}C$, 2.32 log CFU/g of total microbial counts in raw waxy corns was enumerated, but no microorganism was detected in steamed or sugar-treated waxy corns. However, no microorganism was observed in all treatments except for control samples until 3 month storage at $4^{\circ}C$, whereas steamed and sugar-treated waxy corns showed 2 and 2.7 log reduction compared to that of control after 3 month storage. Yeasts and molds were more resistant than bacteria against far infrared ray drying at the same conditions. Similar results were observed in $25^{\circ}C$ storage. The degree of gelatinization in raw waxy corns far infrared ray drying changed from 98% to 96.2% after 7 month storage at $4^{\circ}C$, whereas steamed waxy corns with far infrared ray drying changed from 81.14% to 58.73%. Water contents in sugar-treated waxy corns with far infrared ray drying gradually reduced compared to steamed waxy corns as drying time increased. The L values in raw waxy corns far infrared ray drying increased as drying time increased, but L values in steamed or sugar-treated waxy corns significantly reduced after 12 hour far infrared ray drying. Hardness in raw waxy corns was higher than in steamed or sugar-treated waxy corns before storage, but similar hardness was observed between raw- and sugar-treated waxy corns after 9 hour drying. This results showed that the microbial reduction, the enhancement of shelf life and quality establishment of steamed or sugar-treated waxy corns could be maximized by using far infrared ray drying.