• Journal of Nutrition and Health
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• v.50 no.6
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• pp.565-577
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• 2017

Purpose: There have been limited studies investigating the relationship between high-sensitivity C-reactive protein (hsCRP), metabolic diseases, and dietary factors in Korean adults. Here, we examined the association between nutrient intake and serum hsCRP among Korean adults. Methods: Using data on 2,624 healthy Korean adults (1,537 women and 1,087 men) from the 2015 Korea National Health and Nutrition Examination Survey, demographic, anthropometric, biochemical, and dietary factors were analyzed once the subjects were grouped into either sex, age, or BMI. Nutrient intake was evaluated using the dietary data obtained by one-day 24-hour recall. Based on the guidelines of the US Centers for Disease Control and Prevention and the American Heart Association, hsCRP level was classified as HCRPG (High CRP Group, hsCRP > 1 mg/L) and LCRPG (Low CRP Group, hsCRP ${\leq}1mg/L$). Proc surveyreg procedure was performed to examine the associations between nutrient intake and hsCRP after adjustment for potential confounding variables. Results: The average hsCRP level of healthy Korean adults was $0.95{\pm}0.03mg/L$ ($0.97{\pm}0.04mg/L$ in men, $0.92{\pm}0.05mg/L$ in women). Obese subjects had significantly higher hsCRP than non-obese subjects in both sexes. The hsCRP level was positively associated with current smoking, physical inactivity, BMI, waist circumference, fasting blood glucose, triglycerides, total cholesterol, LDL-cholesterol, and blood pressure and inversely associated with HDL-cholesterol. LCRPG had significantly higher intake of dietary fiber compared to HCRPG in women. High hsCRP level was associated with more dietary cholesterol intake but less omega-3 fatty acid intake among subjects aged ${\geq}50y$. HCRPG of obese subjects had higher intakes of fat and saturated fatty acid than LCRPG. Conclusion: The hsCRP level is closely associated with several lifestyle variables and nutrient intake in healthy Korean adults. Individuals with high hsCRP level show low intakes of dietary fiber and omega-3 fatty acids but high intakes of dietary fat and cholesterol. Our findings suggest that a potential anti-inflammatory role for nutrients and lifestyle in the Korean adult population.

• Korean Chemical Engineering Research
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• v.47 no.6
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• pp.762-767
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• 2009

In this study, the feasibility of using vegetable oil extracted from tropical crop seed as a biodiesel feedstock was investigated by producing biodiesel and analysing the quality parameters as a transport fuel. In order to produce biodiesel efficiently, two step reaction process(pre-treatment and transesterificaion) was required because the tropical crop oil have a high content of free fatty acids. To determine the suitable acid catalyst for the pre-esterification, three kinds of acid catalysts were tested and sulfuric acid was identified as the best catalyst. After constructing the experimental matrix based on RSM and analysing the statistical data, the optimal pre-treatment conditions were determined to be 26.7% of methanol and 0.982% of sulfuric acid. Trans-esterification experiments of the pre-esterified oil based on RSM were carried out, then discovered 1.24% of KOH catalyst and 22.76% of methanol as the optimal trans-esterification conditions. However, the quantity of KOH was higher than the previously established KOH concentration of our team. So, we carried out supplemental experiment to determine the quantity of catalyst and methanol. As a result, the optimal transesterification conditions were determined to be 0.8% of KOH and 16.13% of methanol. After trans-esterification of tropical crop oil, the produced biodiesel could meet the major quality standard specifications; 100.8% of FAME, 0.45 mgKOH/g of acid value, 0.00% of water, 0.04% of total glycerol, $4.041mm^2/s$ of kinematic viscosity(at $40^{\circ}C$).

• Journal of Sericultural and Entomological Science
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• v.51 no.2
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• pp.211-217
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• 2013

In general, the mean silkmoth lifespan is around 8 days for female and 5 days for male. But, the duration of J037 strain's lifespan is remarkably long in both sexes. On the contrary, the Daizo(sdi) strain has a remarkably short lifetime. The differences in adult lifetime among various silkworm strains has been suggested that the adult lifetime may be genetically controlled. In this experiment, using J037 and Daizo strains we investigated genetic factors related to the adult lifetime of silkworm. We constructed the full-length cDNA library from the adult male of the J037 strain. A total of 2,688 clones were randomly selected, and we performed a differential display hybridization with cDNA probes generated from J037 and Daizo adult males. In conclusion, 193 clones were identified as differential expressed genes, and 154 unique genes were generated after the assembly of 193 clones. Of the 154 unique genes, the most abundant genes were cytochrome oxidase subunit-1 gene(9 times) and unknown(clone ID; 1-50) gene(5 times). The functional groups of these unique genes with matches in the AmiGo database were constructed according to their putative molecular functions. Among thirteen functional categories, the largest group was unclassified protein(24%). In addition, we analyzed the nucleotide and deduced amino acid sequences of the most highly occurred gene(1-50, EF434397), which consisted of 240 amino acids. However, it is confirmed yet that these genes really have an affected on the silkworms longevity. Further studies on these molecules biological roles will give us well-fined information about mechanisms of insect aging and/or scenesence.

• Food Science and Preservation
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• v.15 no.2
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• pp.174-184
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• 2008

The quality and storage characteristics of low salted onion and five cereals-doenjang (DFO) were investigated. At the DFO, soybean koji ($57{\sim}62%$), onion (3%) and salt (8%) were mixed with equal amount of rice, barley, glutinous millet and glutinous indian millet ($10{\sim}30%$), and water ($7{\sim}12%$). The storage of DFO was done by vacuum packing in polypropylene tube, and sterilized at $121^{\circ}C$. The fermentation and storage was conducted for 60 days at $25^{\circ}C$ at each condition. Control doenjang (GD) was the salinity of 16% soybean doenjang that was not sterilized and packed in plastic containers for storage. During the fermentation, pH of DFO was lower than GD. The pH maintained stability during the storage, and revealed to be lowered, as the proportion of mixed cereals was higher. During the fermentation of DFO, the brix degree revealed to be higher than GD and maintained s1ability during the storage. During the fermentation and storage, the amino nitrogen content of DFO was ranged $400{\sim}470mg%$ by showing higher content than GD and maintained stable content during the storage. During the fermentation, the activities of protease and ${\beta}$-amylase were maintained to be high at DFO, but the activities during the storage were high at GD. The color $L^*$ value of DFO during fermentation and storage maintained higher values than GD, but $a^*$ value revealed lower pattern. Total free amino acids of DFO was ranged $1,918{\sim}2,290mg%$ which was higher than GD that recorded 1,291 mg%. When the sensory evaluation was conducted for DFO that was fermented and stored for 60 days, the DFO mixed with $20{\sim}30%$ of cereals resulted to have more savory taste, flavor, and sweeter than GD, and overall acceptability for color and overall taste was high.

• Food Science and Preservation
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• v.19 no.1
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• pp.87-94
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• 2012

This study was carried out to investigate the physicochemical characteristics of maturating and dried jujube. The moisture contents of the unripe and ripe jujube were found to be 84.66 and 66.45%, respectively, but that of the dried jujube was 31.48%. The crude-fat and crude-ash contents of the dried jujube were much higher than those of the maturing jujube. The carbohydrate contents of the unripe, ripe, and dried jujube were found to be 13.51, 27.94, and 61.70%, respectively, and the soluble-protein contents were 0.88, 1.73, and 3.71%. The reducing-sugar content of the dried jujube was 18.82%, higher than that of the ripe jujube. The sucrose contents of the unripe and ripe jujube were 10.15 and 16.66 g/100 g, respectively, and that of the dried jujube was 33.46 g/100 g. The major fatty acids that were found to compose jujube were palmitic, oleic, pamitoleic, linoleic, and linolenic acid. The myristoleic and arachidonic acid contents were higher in the dried jujube than in the ripe jujube, but the palmitoleic acid content was lower in the dried jujube than in the ripe jujube. The major minerals of jujube were found to be Ca, K, Mg, and P, and the total mineral contents of the unripe, ripe, and dried jujube in this study were 343.38, 584.94, and 331.56 mg/100 g, respectively. The polyphenol contents of the unripe, ripe, and dried jujube were 309.12, 248.80, and 23.34 mg/100 g, respectively, while the vitamin C contents were 610.04, 310.22, and 423.27 mg/100 g.

• Food Science and Preservation
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• v.18 no.1
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• pp.26-32
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• 2011

We added Nuruk at various proportions to brown rice Takju, and investigated the quality characteristics of vinegar produced in agitated culture and static culture. The more Nuruk was added, the higher the alcohol concentration. However, when over 30% (w/w) Nuruk was present, the increment in alcohol content was low (maximum 13.5%, v/v). A comparison of the quality of brown rice vinegar produced in agitated culture with that of vinegar produced in static culture showed that titratable acidity in agitated culture vinegar was highest after fermentation with 30% (w/v) Nuruk, at 5.97%. In static culture, the greater the amount of Nuruk added after 16 days of fermentation, the higher the titratable acidity of vinegar produced; this was true upon addition of either 30% (w/v) or 40% (w/v) Nuruk. Free amino acid levels increased in both agitated and static cultures as the level of added Nuruk rose. Moreover, brown rice vinegar produced in static culture had a higher level (7-30%) of total free amino acids than did vinegar produced in agitated culture. In particular, the level of gamma-amino butyric acid, a functional fortifier, was 3-5-fold higher in vinegar produced in agitated culture. The results thus indicate that both the amount of added Nuruk and the type of fermentation affected the level of free amino acid production. A static culture is expected to undergo changes in aroma and sensory characteristics during fermentation, indicating that further research on vinegars is required.

• Korean Journal of Plant Resources
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• v.26 no.1
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• pp.9-18
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• 2013

The aim of this study is to provide the basic data for yacon [Samallanthus sonchifolius (Poepp. & Endl.) H. Robinson] in dietary food. The nutritional compositons, such as protein, ash, carbohydrate, dietary fiber, vitamin and fructooligosaccharide, were analyzed for 4 yacon germplasm lines. Yacon has low calories with only 46~56 kcal/100 g. The contents of water, fat, ash, protein, carbohydrate and dietary fiber were ranged 85.9~86.8%, 0.1~0.2%, 0.2~0.3%, 0.5~0.7%, 12.2~13.1% and 1.05~1.14%, respectively. The iodine-starch test did not show any color or precipitation reaction, which indicates that yacon has no starch content. However, in the absence of starch, yacon is rich in fluctooligosaccharide, which is between 9.6~11.1%. Maltose is present in the larger amount, followed by sucrose, glucose, and fructose in terms of free sugars. The analysis of minerals revealed that yacon contains potassium in the larger amount of 141~176 mg/100 g F.W., followed by magnesium at 8.2~10.6 mg, calcium, and sodium representing the least present mineral. Yacon proved to have a total of 17 types of amino acids, which are between 404.0~581.8 mg per 100 g of yacon. Glutamic acid, the main sweetening component, is present in the large amount of 94.0~182.2 mg/100 g F.W., followed by aspartic acid, arginine, and alanine. The proportion of the essential amino acid was 24.8~33.6%. Results of analysis also showed that yacon contains 0.001~0.024 mg, 0.03~0.11 mg, 0.02~0.3 mg, 0.3~0.4 mg and 14.1~20.6 mg of ${\beta}$-carotene, thiamin, riboflavin, niacin, and ascorbic acid, respectively. It is also likely to be highly used as functional food material in the future because it is abundant in both fluctooligosaccharide and antioxidants which are important functional components.

• Korean Journal of Agricultural Science
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• v.32 no.2
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• pp.205-214
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• 2005

The purpose of this study was to investigate the effect of ground corn as an additive to ginseng residue silages. The silages were made with corn (CS), red ginseng (GS), red ginseng residue +0.5% ground corn (GS0.5), w/w bases, red ginseng residue+1.0% ground corn (GS1.0) and red ginseng residue+silage inoculant, lactic acid bacteria (GSL). The raw materials were cut only for corn forage in 2cm length. The ginseng residue without cutting were mixed without or with additives, ground corn and inoculant, and ensiled each into two 2,000ml glass bottles. The bottles with silages were stored at a dark place at room temperature and formented for 60 days. The crude protein contents were higher for all red ginseng silages as 17.7, 18.8, 18.3 and 17.8% for GS, GS0.5, GS1.0 and GSL than that of corn silage as 8.8% (p<0.05). The calcium content were higher in GS, GS0.5, GS1.0 and GSL as 0.99, 1.13, 0.99 and 1.03% than that in CS as 0.31% (p<0.05). The pH of silages fermented for 60 days was similar each other; CS, GS, GS0.5, GS1.0 and GSL as 3.8, 3.7, 3.3, 3.5 and 3.7, respectively. However the pH of GS0.5 was the lower than that of corn silage. The total concentration of volatile fatty acids were higher for CS as 87.3 mM/dl than those of GS, GS0.5, GS1.0 and GSL as 44.7, 37.8, 46.3 and 47.2 nM/dl. However, the percentage of lactic acid concentration of ginseng silages such as GS, GS0.5, GS1.0 and GSL, 60.2, 77.2, 83.4 and 77.3% was higher than that in CS, 53.7% (p<0.05). The in vivo dry matter digestibilities for 72hr fermentation was higher in ginseng silages (GS, GS0.5, GS1.0 and GSL as 76.5, 75.8, 72.9 and 77.3%, respetively) than that in for CS as 52.1% (p<0.05). It can be concluded that silage added with ground corn (GS0.5 and GS1.0) and lactic acid inoculant were high in its quality, and the GS0.5 can be suggested as a practical method for red ginseng residues silage making.

• Journal of Life Science
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• v.20 no.2
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• pp.237-244
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• 2010

Five mold strains - Mucor racemousus, Rhizopus oryzae, Aspergillus oryzae, Aspergillus kawachii, and Monascus purpureus - were used for the fermentation of both freeze-dried and air-dried silkworm powders. The concentrations of proteins and minerals, electrophoretical protein patterns, fatty acid composition and the activities of fibrinolytic and antioxidation with freeze-dried silkworm (FDSW) or air-dried silkworm powders (ADSW) fermented by the five molds were investigated. The concentrations of major minerals in fermented FDSW and ADSW powders were K by 72.0-76.3 and 77.1-78.9 ppm, Mg by 29.6-49.7 and 44.3-58.7 ppm, Ca by 1.9-14.9 and 9.8-21.6 ppm and Zn by 0.64-0.70 and 4.17-4.52 ppm, respectively. Major fatty acids in fermented FDSW and ADSW powders were linolenic acid, oleic acid, and palmitic acid. There were slightly varietal differences in electrophoretical protein patterns when total protein patterns of fermented FDSW and ADSW powders were analyzed by native-and SDS-polyacrylamide gel electrophoresis (PAGE). DPPH radical scavenging activity was slightly stronger in fermented ADSW powders than that in fermented FDSW. Fibriolytic activity was only detected in the FDSW fermented by Aspergillus kawachi and Monascus purpureus. These results may provide the basic data to understand the biological activities and chemical characteristics of silkworm fermented by mold, which can be used for the development of functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.147-155
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• 1987

In order to examine the effect of dietary fish oil on lipid peroxide formation and antiperoxidative efficiency in liver and brain, a group of male and female rats weighing about 70 grams were fed for three months, diet containing mackerel oil(MO) at the level of 10% (w/w). Results were compared, according to sex and source of dietary fat, i.e., in addition to MO, perilla oil(PO), soybean oil(SO), rapeseed oil(RO) or beef tallow(BT). Liver lipid peroxide level was significantly higher and levels of ${\alpha}-tocopherol$ and reduced glutathione(GSH) were lower in MO group than in other groups. This phenomenon was less clear in male than in female. Liver GSH level was lower in male, compared to female, but oxidized glutathione (GSSG) level did not vary, depending on either sex or dietary fat source. Brain lipid peroxide and ${\alpha}-tocopherol$ levels were not different among five experimental groups. Activities of liver and brain glutathione peroxidase and superoxide dismutase were not changed by dietary fat source, but glutathione peroxidase activity was higher in female than in male. The present study shows (a) that there is sex-related difference in antiperoxidatiye activity and (b) that fish oil containing $C_{20-22}({\omega}3)$ fatty acids, increases body lipid peroxide level and consumes more of cellular antioxidant, although it has lower total PUFA content than perilla or soybean oils.