• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.222-227
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• 2017

Red ginseng prepared from fresh 6-year-old ginseng treated with colloidal gold nanoparticles was extracted using hot water to evaluate its total phenolic and flavonoid contents, antioxidant capacity, and neuroprotective effects. Water extract of red ginseng treated with gold nanoparticles (WERGGN) had total phenolic and total flavonoid contents of 212.2 mg gallic acid equivalents/$^{\circ}Bx$ and 3.5 mg catechin equivalents/$^{\circ}Bx$, respectively. The antioxidant capacities of WERGGN measured using ABTS, DPPH, and ORAC assays were 272.3, 141.2, and 868.4 mg vitamin C equivalents/$^{\circ}Bx$, respectively. The WERGGN showed protective effects on the viability of neuron-like PC-12 cells against oxidative stress induced by hydrogen peroxide in a dose-dependent manner, partly because of a reduction in intracellular oxidative stress. Acetylcholinesterase and butyrylcholinesterase, which degrade the neurotransmitter acetylcholine to terminate neurotransmission, were inhibited by treatment with WERGGN. These results suggest that WERGGN is useful as a functional material to decrease oxidative stress and neuronal damage.

• Korean Journal of Community Nutrition
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• v.7 no.6
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• pp.833-843
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• 2002

This study was carried out to investigate the effect of hygiene education on the microbiological changes of processing utensils and the environmental in the manufacture of cereals and to evaluate the Cd, Pb contents and nutrient compositions of 11 cereals. The result of microbiological evaluation was that fungi, coliforms and staphylococcus species were detected in employees, on equipment, utensils and environments in the first inspection. Fungi were detected in most of the cereals, staphylococcus species were detected in soybeans, perilla seeds and sea tangle How, and bacillus cereus was detected in sorghum and black sesame seeds. The water content of rice, barley, glutinous rice, brown rice and carrot flour in packaged products, and in carrot flour, angelica keiskei, carrot, sea mustard and potato in bulk products was in excess of 8.0%. The Pb content of cereals was 0.14-0.51 mg/kg and Cd was not found. The acid value of Job s tears flour and black sesame seed flour was higher than 5.0 mg/g oil. Cereals were manufactured from 41 different cereals and grains, legumes, seeds and nuts, vegetables, potatoes, seaweeds, fruits, glucose and salt. The average content of cereals and grains, legumes, and seeds and nuts in cereals was 75.75%, 16.19% and 4.93%, respectively. The mean nutrient content per 100 g of cereals was calories 365.8kcal, protein 13.3 g, fats 5.9 g, carbohydrates 63.4 g, Ca 91.8 mg, p 269.9 mg, Fe 3.15 mg, Na 76.2 g, K 421.8 mg, Zn 2.33 mg, Vit. A 12.5 R.E., Vit. B$_1$0.23 mg, Vit. $B_2$ 0.16 mg, Vit. $B_6$ 0.46 mg, Niacin 3.5 mg, Vit. C 1.36 mg, folic acid 62.3 $\mu$g and Vit. E 1.24 mg. When nutrients value of 48 g of cereals and 200 $m\ell$l of milk was compared to 1/3 of the RDA, the values were below than 60% of 1/3 of the RDA except Na, K, Vitamin $B_1$ and C contents. The average carbohydrate : protein : fat ratio of energy intake was 54.27 : 17.45 : 28.28, respectively. Therefore, a training program consisting of the education of the staff in surveillance and standard operating procedures, the elimination of dangerous procedures, sanitation checklist, the implementation of Preparation methods and standard recipes for cereals is required.

• Korean Journal of Community Nutrition
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• v.8 no.3
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• pp.327-339
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• 2003

The objectives of this study were to conduct preliminary research to investigate full course meals in Korean style restaurants in order: i) to analyze the nutrient contents of full course meals per servings, and ii ) by analyzing the above, to examine the amount and the quality of the foods served in the full course meals by two different types of Korean style restaurants. A total of 27 restaurants participated in this study, 7 restaurants from the luxurious hotels in Seoul and 20 restaurants from the City of Changwon. A key finding was that restaurant patrons tended to overconsume nutrients as compared to the Korean Recommended Daily Allowance (RDA), and restaurants generated large amounts of food wastes due to the excess food served. Other findings were as follows: 1) Compared with 1/3 or the Korean RDA, all the nutrients were oversupplied. The average nutrient ratios were about 3.7 times higher than 113 of the Korean RDA in calories, about 9 times higher in proteins, 10 times higher in phosphorus, 7 times higher in Vitamin Bl, and 12 times higher in Vitamin E. 2) Seventy-five percent (n = 20) of the restaurants served within the range of thirty to forty dishes, whereas most of the hotel restaurants (70%) served twenty dishes or fewer. 3) The average carbohydrate: protein: fat (CPF) ratio of caloric nutrients was 40：26 : 34. This study concluded that: i) Korean style full course meals provide too much food, nutrients, and calories, resulting in an over- or unbalanced nutrient intake, and ii ) the Korean style full course meals consisted of a high-protein, high-fat and high-caloric intake, which is similar to a westernized caloric nutrient pattern. Such over -or unbalanced nutrient intake could cause chronic degenerative problems such as cancer and cardiovascular disease. These findings indicate that restaurants serving Korean style full course meals should carefully plan their menus in order to provide their customers with balanced meals. They should also be strongly encouraged to play an active role in improving their customers' nutritional status, as well as reducing the restaurants wastage of food. Lastly, further research should be conducted to improve the quality of the menus in Korean restaurants. (Korean J Community Nutrition 8(3) : 327∼339, 2003)

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.598-606
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• 2004

The application of Dongchimi liquid to Naengmyon broth to improve its eating quality was scientifically explored by reviewing the quality of the product properties. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio sought on the basis of the product physicochemical properties. The liquid portions, periodically extracted from Dongchimi at intervals of two or five days, during fermentation at $10^{\circ}C$, were added to Naengmyon broth. The treatments were prepared at three levels namely, basic broth only ('A') and with ratios of Dongchimi liquid to basic broth of 3:7 (v/v, 'B') and 5:5 (vfv, 'C'). As a typical phenomenon of kimchi fermentation, a gradual decrease in the pH with increasing total acidity was observed as the fermentation of the Dongchimi progressed. At $10^{\circ}C$, the optimum ripening was obtained from day 8, and continued until day 15, when the pH was maintained at about 3.8 to 4.0. The total vitamin C and reducing sugar contents increased until the 13th-day of fermentation, but then decreased thereafter. The turbidity and solid content of the Dongchimi liquid increased with progression of the fermentation. With respect to the color values, the lightness (L) decreased, with increases in the redness (a), yellowness (b) and total color difference $({\Delta}E)$ during fermentation. Most of these observed phenomena for the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') Dongchimi liquid, with different storage periods, confirmed the previous fermentation patterns of Dongchimi. A decrease in the pH with increasing total acidity, as well as gradual increases in the total vitamin C and reducing sugars (glucose and fructose) up to the 13th-day of fermentation were accompanied by subsequent declining patterns. The turbidity and solid content of the mixed broth also increased with increasing Dongchimi liquid fermentation period. With respect to the color of the mixed broth, the lightness was decreased, while the redness, yellowness and total color difference increased with increasing Dongchimi liquid fermentation period. It was also proven that the addition of slightly over-ripened Dongchimi liquid to the Naengmyon broth was more preferable.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.171-177
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• 2008

The effects of hydrocooling and packaging type on the quality attributes of fresh-cut crown daisies (Chrysanthemum coronarium var. spatiosum) were investigated by examining weight loss, respiration, vitamin C content, total chlorophyll content, microbial load, and sensory properties during storage at 4 and 10$^{\circ}C$. Fresh crown daisies were trimmed and washed with cold water (1 and 5$^{\circ}C$) as well as tap water (10$^{\circ}C$) 3 times each for 30 sec. They were then packaged in PP (polypropylene) film bags or PETE (polyethylene terephthalate) trays, and stored for 9 days at 4 and 10$^{\circ}C$, respectively. In general, weight loss was reduced as a result of the washing and packaging. The respiration rate increased slowly during storage at 4$^{\circ}C$, and the vitamin C and total chlorophyll contents of the crown daisies packaged in PETE trays decreased gradually during storage. Finally, the treatments consisting of hydrocooling and then packaging in PETE trays resulted in approximately 1-2 log CFU/g reductions in microbial load.

• Journal of Applied Biological Chemistry
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• v.53 no.4
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• pp.212-218
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• 2010

This study was aimed to investigate the contents of chemical components and the biological activity of fermented Omija (Schizandra chinensis Baillon.) beverage (FOB), which have not been well known up to now. General compositions and the contents of mineral and vitamin of FOB were lower than Omija before fermentation (OBF). In addition, most sucrose was digested into glucose and fructose in FOB. This suggests that the beneficial contents may be made from general compositions by fermentation, though more evidences are needed. Antioxidant activity of FOB was measured by using 2,2-diphenyl-l-picryl-hydrazyl (DPPH) free radical scavenging activity and superoxide dismutase-like activity (SODA). DPPH radical scavenging activity and SODA were increased in a dose-dependent manner, and were about 79.7% and 60.8% at four times diluted FOB (25% of FOB), respectively. The FOB also showed strong antibacterial activity on Escherichia coli. Beauty effect of FOB was demonstrated by the analysis of tyrosinase and elastase inhibitory activities, and they were remarkably increased in a dose-dependent manner. Tyrosinase inhibitory activity was about 82% at two times diluted FOB (50% of FOB) and elastase inhibitory activity was 78.2% at five times diluted FOB (20% of FOB). These results suggest that FOB has a strong antioxidant activity, and tyrosinase and elastase inhibitory effects.

• KSBB Journal
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• v.26 no.1
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• pp.27-32
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• 2011

For the development of functional food and cosmetics using hot water extract of Muraenesox cinereus's skin, contents of vitamin, amino acid and element, and antioxidant activity were investigated. The results are shown as follows: among vitamins, A(0.21mg/100 g), C (78.12mg/100 g), $D_3$ (0.03 mg/100 g), E (1.97 mg/100 g) and Niacin (2.53mg/100 g) were detected, respectively.Mineral contents were an order of K > P > Na > Mg > Ca > Fe and Zn. Contents of total amino acids were an order of Pro > Gly > Arg > Glu > Phe > Ala. Especially, the sum of total amino acids was 27.17 mg/100 mL, which was about 4.0 fold higher than that of free amino acid. DPPH radical scavenging activity of hot water extract of M. cinereus's skin at 25 mg/mL was 63.5% and did not increase at above 50 mg/mL. Activities of antioxidant enzymes in the liver of ethanol-treated rats using hot water extract of M. cinereus's skin were investigated. Compared to control group, activities of ADH and GSH-px were decreased. In the case of CAT and SOD activity, they were increased. These results showed that the hot water extract of M. cinereus's skin can be applied to raw macterial for functional food and cosmetics.

• Nutrition Research and Practice
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• v.5 no.4
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• pp.281-287
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• 2011

In this study, we evaluated the antioxidant activity of pine needle extracts prepared with hot water, ethanol, hexane, hot water-hexane (HWH), and hot water-ethanol (HWE), using the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical method. The hot water extract possessed superior antioxidant activity than the other extracts. We also compared the antioxidant activity of pine needle extracts through ROS inhibition activity in a cellular system using MC3T3 E-1 cells. The hot water extract exhibited the lowest ROS production. The pattern of HPLC analysis of each extract indicated that the hot water extract contained the highest proanthocyanidin level. The pine needle hot-water extract was then isolated and fractionated with Sephadex LH-20 column chromatography to determine the major contributor to its antioxidant activity. The No.7 and 12 fractions had high antioxidant activities, that is, the highest contents of proanthocyanidins and catechins, respectively. These results indicate that the antioxidant activity of procyanidins from the hot water extract of pine needles is positively related to not only polymeric proanthocyanidins but also to monomeric catechins. Moreover, the antioxidant activity of the pine needle hot water extract was similar to well-known antioxidants, such as vitamin C. This suggests that pine needle proanthocyanidins and catechins might be of interest for use as alternative antioxidants.

• Applied Biological Chemistry
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• v.36 no.2
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• pp.127-133
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• 1993

The concentrations of tocopherols and compositions of fatty acids during germination and maturation of soybean seeds were determined by HPLC and GC. In germination stages, when the length of seedling axis was about 10 cm, the contents of total tocopherols and lipids were the highest. At the early phase of pod filling on field condition, the concentration of ${\delta}-tocopherol$ in soybean seeds was the highest, but, in further pod filling, the content of ${\delta}-tocopherol$ decreased continuously, and ${\alpha}-$ and ${\gamma}-tocopherol$ increased. Accumulation of oil during pod filling seems to be determined at the beginning. There seem positive correlations between several tocopherol homologues and fatty acids.

• Korean Journal of Community Nutrition
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• v.23 no.1
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• pp.13-27
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• 2018

Objectives: This study was conducted to examine the effects of nutrition education with a dietary guidebook for children on dietary attitude, nutrition knowledge and nutrient intakes. Methods: The subjects were 54 higher grade elementary students (27 educated vs. 27 non-educated). The educated group was provided individual and/or group lessons (40 min/lesson/week, 4 week) using a dietary guidebook of Children developed by The Korean Society of Community Nutrition (KSCN) & Korean Food and Drug Administration (KFDA). The contents were Balanced Diet, Smart Food Choices, Cooking a Healthy Snack and Building a Healthy Body. We examined the differences in nutrition knowledge, dietary attitudes and dietary intake between the educated group and non-educated group. Results: After education, the educated group improved dietary attitude, nutrition knowledge and qualitative nutrient intakes compared to the non-educated group. Specifically, among dietary attitudes, 'taking a meal with salty and spicy food' increased, while among nutrition knowledge, 'functions of protein', 'functions of fat', 'foods with carbohydrates', 'foods with fat', 'foods with vitamins', and 'foods with minerals' were increased. Nutrition adequacy ratio (NAR) scores for vitamin C, iron, and zinc were increased. Conclusions: Nutrition education using a dietary guidebook for children developed by the KSCN & KFDA had positive effects on nutrition knowledge and qualitative nutrient intakes. These findings suggest that nutrition education focused on personalized daily energy and nutrient requirements may improve dietary attitude and quantitative nutrient intakes of children.