• Journal of Physiology & Pathology in Korean Medicine
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• v.26 no.3
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• pp.399-407
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• 2012

To evaluate age and gender differences in the relation of cardiovascular risk factors, cognitive impairment, and subclinical carotid atherosclerosis from aged people using by a cross sectional method. Sixty-nine healthy elders living in the community who had not previously undergone carotid ultrasonography were included. We conducted life style surveys, and cognitive function tests including Korean-mini-mental state examination (K-MMSE) and clinical dementia rating-Korean. Various biomarkers from blood were assessed; fasting insulin-like growth factor-1, lipid-profile, high sensitivity C-reactive protein, total homocysteine, glucose, insulin, Homeostasis model assessment (HOMA) for insulin resistance index, vitamin B12, and folate level. Carotid intima-media thickness (C-IMT), and plaques were measured using carotid ultrasonography and aortic ultrasonography, a valid index of atherosclerosis. For the elderly subjects (aged 65-82 years), cognition impairment was more prevalent in females while subclinical atherosclerosis was more prevalentin males. Increased C-IMT has been kept in males, and C-IMT shows increasing trend and the peak at about 80 year-old in females with increasing age. The significant correlations between C-IMT and many vascular risk factors including age, triglyceride, abnormal homocysteinein male, and K-MMSE, insulin, HOMA index and abnormal aortic ultrasonography in female were different in each gender, with the exception of homocysteine (p<0.05). This data suggests that there were differences of age and gender characteristics in terms of subclinical atherosclerosis, cognitive impairment and vascular risk factors in community-living elders. Further larger and longitudinal studies across entire age are required to better understand the effects of risk factors on subclinical atherosclerosis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.780-785
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• 2006

The composition analysis of various radish (Rapharnus sativus L.) leaves and the effects of drying condition on the quality characteristics of hot-air dried radish leaves were carried out by a response surface methodology. Independent variables put in drying temperature $(X_1)$ and drying time $(X_2)$, dependent variables put in color, calcium, iron, vitamin, etc. In the proximate composition of radish leaves by varieties, there were no significant differences in the ash, protein, lipid, calcium and iron content of samples, but there were significant differences in the vitamins, chlorophyll and color value of samples. The quality characteristics on dried radish leaves by central composite design, it was significant value on the moisture content, chlorophyll and color value according to drying temperature and drying times. But there were no significant differences in the contents of calcium $(31.41{\sim}35.80\;mg/g,\;dry\;base)$ and iron $(0.21{\sim}0.29\;mg/g\;dry\;base)$. The multiplex regression coefficients analysis were calculated with independent variables $(X_1,\;X_2)$ and dependent variables (moisture, chlorophyll, color value). The calculated coefficient correlations for the each samples were $R^2>0.97$. The effects of drying temperature were greater than drying time in the total chlorophyll content changes of radish leaves. Based on the present study, the optimum drying condition for the lowest color changes and effective reduction of moisture of radish leaves were expected to be $5{\sim}6$ hours at $70^{\circ}C$.

• Korean Journal of Community Nutrition
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• v.25 no.5
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• pp.406-415
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• 2020

Objectives: The aim of this study was to compare the nutritional intake and Diet Quality Index-International (DQI-I) of gynecological cancer survivors and normal women. Methods: This study compared the anthropometric indices, dietary behavior, nutritional intake, and DQI-I in women with previous history of breast or uterine cancer [Gynecological cancer survivors group (GCSG, n=126)] and normal women [Normal control group (NCG, n=7,011)] using the 2013~2016 Korea National Health and Nutrition Examination Survey data. Results: Body mass index and waist circumference were lower in the GCSG compared the NCG. The frequency of skipping breakfast and eating out was higher in the NCG compared to GCSG. Energy and fat intake were significantly higher in the NCG than in the GCSG, whereas intake of all minerals and vitamins (excluding thiamine), and dietary fiber intake were higher in GCSG. It was observed that the fatty acid intake of the GCSG was significantly lower than that of the NCG. The diet quality evaluation using DQI-I results showed that GCSG was higher in the "within-group" diet variety and adequacy of vegetable group than the NCG, whereas the intake level of the fruit group was higher in NCG. Besides, protein, calcium, and vitamin C intake were higher in the GCSG than in the NCG. The GCSG showed higher levels of total fat and saturated fat moderation than the NCG, whereas cholesterol moderation showed the opposite results. The results of DQI-I comparison according to the cancer survival years showed that the overall score and scores related to diet adequacy and balance were higher in the below 5-year group, whereas the over 5-year group scored higher in terms of moderation of diet. Conclusions: The results of this study suggest that a chronic disease based management approach is needed in cancer survivors. The study provides important data which can help in the preparation of guidelines for long-term lifestyle and diet management, in these patients.

• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.951-963
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• 2003

The purpose of this study was to investigate the eating behaviors, the self-perception of body images, the hematological indices and the nutrient intake of adolescent female athletes in Incheon. The subjects were 112 female athletes(track and fleld: n=32, target shooting: n=27, fencing n=29, swimming: n=14, badminton: n=10) from middle and high schools in Incheon. This cross-sectional study was conducted by means of a sol(-administered questionnaire. Fasting blood samples were obtained and analyzed for hemoglobin (Hb), hematocrit (Hct), ferritin, serum iron, mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH), mean corpuscular hemoglobin concentration(MCHC), unsaturated iron binding capacity (UIBC), total iron binding capacity (TIBC) and transferrin saturation (TS). Nutrient intakes obtained by means of the 3 day-recall method were analyzed using the Computer Aided Nutritional Analysis Program. Statistical analysis was conducted using the SPSS 10.0 program. Most of the female athletes had dietary problems such as eating unbalanced meals, skipping meals, and preferences for processed foods. More than 60% of the female athletes skipped breakfast. As for perception of their body images, track and field athletes in particular, controlled their weights significantly better than the other athletes (p<0.05). With regard to their physical exertion during exercise, 56.3% of the swimmers and 31.3% of the track and field athletes answered “very hard”, which was a significant difference (p< 0.001). More than 80% of the female athletes experienced vertigo during exercise (p< 0.01). Also more than 50% of the female athletes, with the exception of the badminton players, had experienced irregular menstruation (p<0.05). The average serum iron levels (p<0.05), the serum ferritin levels (p<0.05) and TS (p<0.05) of the track and field athletes was significantly lower as compared to that of the other athletes. The nutrient intakes of the female athletes, with the exception of Vitamin B$_{6}$, niacin and phosphorus were lower than the Korean Recommended Daily Allowances (RDA). In particular, the calcium and iron intakes of the female athletes were under 50% of the Korean RDA. Therefore, proper nutritional education and supplementation are required for female athletes to encourage desirable eating habits, as well as to improve their nutritional status and exercise performances.s.

• Korean Journal of Plant Resources
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• v.25 no.4
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• pp.363-371
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• 2012

Sambucus williamsii var. coreana have been used as a traditional medical food. This research was conducted to investigate the antioxidants of S. williamsii var. coreana leave and stem extracts. Total phenolic content of S. williamsii var. coreana leaves and stem water extracts were 6.6 and 2.0 mg/mL. The EDA by DPPH free radical scavenging test of S. williamsii var. coreana leaves extracts were 99.5 and 89.7% in water and ethanol extracts contained phenolic 200 ${\mu}g/mL$. The stem extracts were 92.2 and 94.3% in water and ethanol extracts contained phenolic 200 ${\mu}g/mL$. The ABTS radical decolorization activity of water and ethanol extracts from leaves were 79.8 and 99.1% at phenolic 200 ${\mu}g/mL$ and water and ethanol extracts from stem were 90.8 and 97.2% at phenolic 200 ${\mu}g/mL$. The antioxidant protection factor of water and ethanol extracts from leaves were 1.1 PF and 1.1 PF at phenolic 200 ${\mu}g/mL$ and water and ethanol extracts from stem were 1.4 PF and 1.0 PF at phenolic 200 ${\mu}g/mL$. The TBARs of water and ethanol extracts from leaves were 88.7 and 98.1% at phenolic 200 ${\mu}g/mL$ and water and ethanol extracts from stem were 93.6 and 90.6% at phenolic 200 ${\mu}g/mL$. The antioxidative activities of extracts from S. williamsii var. coreana leaves and stem were higher than BHT as positive control. These results suggests that S. williamsii var. coreana extracts have the greatest property as a natural antioxidative source.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.36-41
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• 2016

In this study, the effects of intense pulsed light (IPL) treatment on microbial inactivation and quality in rapeseed sprouts were investigated. Untreated rapeseed sprouts exhibit a high level of total aerobic bacteria (TAB) ($1.2{\times}10^7CFU/g$), coliform bacteria (coliform) ($3.3{\times}10^6CFU/g$), and pathogenic E. coli (PE) ($2.1{\times}10^5CFU/g$). The microorganisms found on rapeseed sprouts decreased with exposure to increasing light intensity and treatment time. The greatest reduction in microbial content was observed with a treatment of 1000 V, 5 pps for 10 min, where TAB, coliform, and PE levels decreased to 1.0 log CFU/g, 1.6 log CFU/g, and 1.8 log CFU/g, respectively. In agreement with these data, the microbial inactivation rate increased with the increase in the distance between the light source and the samples during IPL treatment. After IPL treatment of rapeseed sprouts, water content and vitamin C content decreased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.1
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• pp.1-12
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• 2019

We investigated the nutritional components of the major commercial frozen seafood products (MCFSP) [sliced frozen-skipjack tuna (ST), -bigeye tuna (BET), -bluefin tuna (BFT), -yellowfin tuna (YT), fish steaks (FST), fish pancakes (FP), fish cutlets (FC), seafood cake balls (SCB), fried shrimp (FS), shrimp patties (SP), shrimp cutlets (SC)] in Korea. All species of sliced frozen tuna and FST were classified as low-calorie foods; the other frozen seafood products were classified as medium-calorie foods. The MCFSP were significant sources of nutritional and functional minerals: the SCB and SC provided calcium; the FST, FC, and SCB provided phosphorus; the BET, YT, and FST provided potassium; the FST, FC, and BFT provided magnesium; the FST, FP and SC provided iron; the SCB, FS, SP, and SC provided zinc; the YT and SCB provided copper; and the FC provided manganese. The total amino acid contents of the MCFSP were in the range of 6.85-26.34 g/100 g. Glutamic acid was the major amino acid in the SCB, FS, SP, and SC. Fatty acid contents were in the range of 386-2,925 mg/100 g; the major fatty acids in the ST, BFT and YT were 16:0, 18:1n-9, 22:6n-3. The MCFSP were not a significant source of vitamin A or riboflavin.

• Journal of Korean Academy of Oral Health
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• v.41 no.4
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• pp.290-295
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• 2017

Objectives: Dental plaque emits red fluorescence under a visible blue light near the ultra-violet end of the light spectrum. The fluorescence characteristics of each microorganism have been reported in several studies. The aim of this study was to evaluate changes in red fluorescence of oral microorganisms that is affected by blood in the culture media. Methods: The gram-positive Actinomyces naeslundii (AN, KCTC 5525) and Lactobacillus casei (LC, KCTC 3109) and gram negative Prevotella intermedia (PI, KCTC 3692) that are known to emit red fluorescence were used in this study. Each bacterium was activated in broth and cultivated in different agar media at $37^{\circ}C$ for 7 days. Tryptic soy agar with hemin and vitamin $K_3$ (TSA), TSA with sheep blood (TSAB), basal medium mucin (BMM) medium, and BMM with sheep blood (BMMB) were used in this study. Fluorescence due to bacterial growth was observed under 405-nm wavelength blue light using the quantitative light-induced fluorescence-digital (QLF-D) device. The red, green, and blue fluorescence values of colonies were obtained using image-analysis software and the red to green ratio (R/G value) and red to total RGB ratio (R/RGB value) were calculated for quantitative comparison. Results: The QLF-D images of the AN, LC, and PI colonies showed red fluorescence in all media, but the fluorescence of all bacteria was reduced in TSA and BMM media, compared with in TSAB and BMMB media. Both the R/G and the R/RGB values of all bacteria were significantly reduced in growth media without blood (P<0.001). Conclusions: Based on this in vitro study, it can be concluded that red fluorescence of oral bacteria can be affected by growth components, especially blood. Blood-containing medium could be a significant factor influencing red fluorescence of oral bacteria. It can be further hypothesized that bleeding in the oral cavity can increase the red fluorescence of dental plaque.

• Journal of Nutrition and Health
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• v.55 no.3
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• pp.330-347
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• 2022

Folate, a water-soluble vitamin, acts as a coenzyme for one-carbon metabolism in nucleic acid synthesis and amino acid metabolism. Adequate folate nutritional status during the periconceptional period is known to prevent neural tube defects. In addition, insufficient folate intake is associated with various conditions, such as anemia, hyperhomocysteinemia, cardiovascular disease, cancer, cognitive impairment, and depression. This review discusses the rationale for the revision of the 2020 Korean dietary reference intakes for folate, and suggestions for future revisions. Based on the changes in the standard body weight in 2020, the adequate intake (AI) for infants (5-11 months) and the estimated average requirements (EARs) for 15-18 years of age were revised, but there were no changes in the recommended nutrient intakes (RNIs) and tolerable upper intake levels (ULs) for all age groups. Mean folate intake did not reach RNI in most age groups and was particularly low in women aged 15-29 years, according to the results of the 2016-2018 Korea National Health and Nutrition Examination Survey (KNHANES). The percentages of folate intake to RNI were lower than 60% in pregnant and lactating women, but serum folate concentrations were higher than those in other age groups, presumably due to the use of supplements. Therefore, total folate intake, from both food and supplements, should be evaluated. In addition, the database of folate in raw, cooked, and fortified foods should be further expanded to accurately assess the folate intake of Koreans. Determination of the concentrations of erythrocyte folate and plasma homocysteine as well as serum folate is recommended, and quality control of the analysis is critical.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.625-633
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• 2001

The purpose of this study was to investigate the growth of lactic acid bacteria and the self-life of Kimchi prepared with Toha sauce(TK) and different kinds of jeot-kal, a traditional fermented fish sauce. The Kimchi samples were stored for 42 days at 12$\pm$2$\^{C}$. The results were as follows: The pH value was decreased in the order of TK, AK(prepared with fermented anchovy juice), SK(prepared with fermented shrimp) and CK(control), and the acidity was increased in the opposed order. Redox potentials decreased until 4 days of fermentation but increased thereafter. TK showed the lowest value in redox potential as well as the lowest change in the number of yeast; however, it had the highest contents of vitamin C and reducing sugar. The total number of lactic acid bacteria was higher in jeot-kal-added Kimchi than control throughout the fermentation period. In sensory evaluation. AK got the highest score in overall preference in the early stage of fermentation, but TK was preferred in the late stage.