• Journal of Nutrition and Health
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• v.47 no.6
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• pp.385-393
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• 2014

Purpose: The aim of this study is to examine the effects of egg consumption and suggest proper guidelines for consumption of eggs by determining the relationship between eggs and cholesterol. Methods: Literature review was conducted on the relationship between nutritional, functional properties of eggs and serum cholesterol, as well as cardiovascular disease. Results: Eggs, which are a good protein food with complete amino acid composition, contain vitamin A, riboflavin, vitamin $B1_2$, folic acid, vitamin D, vitamin E, vitamin K, calcium, iron, choline, selenium, ${\beta}$-carotene, lutein, zeaxanthin, etc. However the egg yolk has a high cholesterol content, which is associated with chronic diseases, including heart disease and hypertension. As a result, its intake is subject to regulation. Outbreak of heart disease by yolk intake can show different results depending on the characteristics of the subjects, amount of egg intake, and the implications of other foods eaten. It is difficult to determine whether eggs are beneficial, as they are the main supplying source for other major nutritive elements as well. Several research studies insist that when cholesterol intake increases by 100 mg, the level of serum cholesterol increases by 2.2~4.5 mg/dL and when serum cholesterol increases by 1%, the risk of heart disease increases by 2%. This indicates that a large intake of eggs can increase the risk of heart disease. Although the cholesterol of egg yolk and serum cholesterol are correlated, it is insufficient to conclude that only cholesterol and not other components are related to heart disease. In fact, other components in egg such as various unsaturated fatty acids and phospholipids could be related as well. Rather than concluding egg as a 'good' or 'bad' food according to its cholesterol content, it is important to define egg as a part of dietary patterns. Conclusion: Generalizing an indiscriminate and uniform amount of egg intake for all seems inadequate. However, patients with diabetes or heart disease should pay particular attention to the amount of egg intake. As for the norm, eating egg with vegetables as a substitute for other animal products seems beneficial.

• Journal of Life Science
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• v.16 no.7 s.80
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• pp.1123-1126
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• 2006

The nutritional composition of Fomitopsis pinicola (F. pinicola) fruiting body has been analyzed for medicinal and edible uses. The contents of crude fibers, carbohydrates, crude protein, moisture, crude fats and ashes were 43.3%, 26.3%, 12.8%, 12.6%, 3.3% and 1.7%, respectively. Eighteen amino acids were found in F. pinicola. Among total amino acids, glutamate content was the highest (457 mg/100 g dry mushroom) and arginine, glycine, valine, aspartate and isoleucine were followed. Concerning free amino acids, glutamine, arginine, trytophan, and glutamate were dominant. The vitamin E content was the highest (276 mg/100 g dry mushroom), then vitamin H and vitamin B, were followed. The mineral contents were as follows: K 165.06 mg, P77.57 mg, Mg 46.11 mg, Fe 21.56 mg, and Ca 16.90 mg based on 100 g dry mushroom.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.299-299
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• 2022

Whole wheat is rich in dietary fiber and contains various biological activity substances such as arabinoxylan, phytic acid and phenolic compounds. However, excessive fiber contents of whole wheat has a negative effect on dough formation, making it difficult to process. In this study, we tried to improve the usability of whole wheat by suggesting an appropriate degree of purification of whole wheat from 'Saekeumkang', a domestic wheat cultivar containing protein and gluten suitable for noodle production. The contents of arabinoxylan, phytic acid, and vitamin E were measured in the polishing rate range of 5-20% of whole wheat flour. As the milling ratio increased, the flour properties improved. The arabinoxylan and phytic acid content of whole wheat were 67.95 mg/g and 0.87 mg/g, but when milled at 20%, arabinoxylan and phytic acid were 60% and 80% of whole wheat, respectively. And as the milling ratio increased, the vitamin E content tended to decrease (whole wheat: 4.063 mg/100 g, 20% milled: 2.96 mg/100 g), However, the vitamin E composition ratio did not change. On the other hand, α-tocopherol showed the greatest than other vitamin E isomers. Therefore, further studies needed to optimize milling rate to improve the final product while maintaining the approximate nutritional and functional value of the whole wheat.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.117-130
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• 2020

The purpose of this study was to compare differences in the main food components of quinoa (Chenopodium quinoa Willd.) cultivated in Hongcheon after steaming, boiling, and roasting. Among the general components, crude protein, fat, and ash content were the highest in raw quinoa. Dry matter and carbohydrate content was the highest in steamed quinoa, while total dietary fiber content was highest in roasted quinoa. Total amino acid contents were the highest in boiled quinoa and lowest in steamed quinoa. Fatty acid content was highest in raw quinoa and lowest in boiled quinoa. The mineral (calcium, potassium, and phosphorus) and vitamin content was most enriched in raw quinoa, while iron, magnesium, zinc, and manganese were highest in boiled quinoa. For free sugars, the fructose and sucrose levels were highest in raw quinoa, while glucose level was highest in roasted quinoa. The water-soluble vitamin and free sugar contents were lowest in boiled quinoa. In summary, nutritional levels of vitamins vulnerable to heat and unsaturated fatty acids decreased after cooking with heat, while those of amino acids and saturated fatty acids increased after cooking with heat, although there were variables based on different cooking methods.

• Molecules and Cells
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• v.24 no.2
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• pp.301-306
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• 2007

Tocopherols, essential components of the human diet, are synthesized exclusively by photosynthetic organisms. To increase tocopherol content by increasing total flux to the tocopherol biosynthetic pathway, genes encoding Arabidopsis homogentisate phytyltransferase (HPT/V-TE2) and tocopherol cyclase (TC/VTE1) were constitutively overexpressed in lettuce (Lactuca sativa L.). Total tocopherol content of the transgenic plants overexpressing either of the genes was increased by more than 2-fold mainly due to an increase in ${\gamma}$-tocopherol. However, chlorophyll content in the HPT/VTE2 and TC/VTE1 transgenic lines decreased by up to 20% and increased by up to 35%, respectively (P < 0.01). These results demonstrate that manipulation of the tocopherol biosynthetic pathway can increase or decrease chlorophyll content depending on the gene introduced.

• Journal of Food Hygiene and Safety
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• v.18 no.4
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• pp.243-250
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• 2003

S-methylmethionine, vitamin U levels were affected by cultivars, parts fo Korean Chinese cabbages, and drying methods. Among drying conditions, freeze drying method appeared the best condition to maintain bitamin U content compared to oven and air drying methods. In the case of KOrean Chinese cabbages, outward leaves have high levels of chlorphyll and fiber. From this study, the outward parts contained high levels of vitamin U in two cultivars. Leaf parts were 1.1-21.2 times higher in vitamin U levels than midribs in both cultivars. This difference was shown most distinctively in freeze dried outward parts of Winter Pride cultivar. Like vitmnin U, fee amino acids also showed much higher levels in leaves. Levels of amino acids showed irregulatoy changing patterns at different parts and cultivar of Korean Chinese cabbages with various drying methods, Alanine and threonie appeared relatively aboundant amino acids in most parts of samples. Since no distinctive trends were observed in this rsult, it seems no relationship exists between amon oacids and bitamin U levels. Levels of methionine in differnent parts and cultivars of Korean Chinese cabbages dried with various methods did no show clear relationship with tlevel of vitamin U. Moreover, emthionine was not detected in freeze dired outward leaf parts which were the hithest parts of vitamin U levels in Winter Pride and 55 days cultivar. There were simila levels of methionine between overn and freeze drying. Samples prepared by air drying showed significatly lower levels than those by oven and freeze dryting. Methionine as aprecursor of vitamin U, may play a role in an increase of vitamin U during drying of KOrean Chinese cabbages.

• Journal of Nutrition and Health
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• v.37 no.1
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• pp.38-44
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• 2004

Food irradiation has been steadily increased in many countries concomitantly with increasing international trades and concerns about naturally occurring harmful contaminants of food. Although, irradiation provides an excellent safeguard for the consumer by destroying harmful bacteria, it would be necessary to investigate nutritional adequacy of irradiated foods with a special emphasis on such foods as red pepper powders, cold-water fishes (mackerel), sesame seeds that are widely consumed in Korea. These food items are of special concern due to the fact that most of them are imported and that several nutrients contained in them are sensitively reacting to irradiation. We observed changes in the antioxidant nutrients contents, such as vitamin A, $\beta$-carotene, vitamin C and total phenol, and also vitamin B$_1$ in the foods that were irradiated at different dose levels. The nutrients contents in red pepper were respectively 98.6% and 92.3％ for total phenol, and 97.8% and 94.5% for $\beta$-carotene, right after irradiation at the dose of 10 and 20 kGy. The vitamin C contents decreased with irradiation doses up to 76.4% (10 kGy) and 68.5% (20 kGy) and B$_1$ contents decreased to 54.9% and 80.7% of non irradiated red pepper. When the mackerel was irradiated at the applied dose of 3 and 7 kGy, total phenol concentration of the irradiated fish was respectively 91.3% and 94.2% of non irradiated fish. The amounts of vitamin A were 82.6% (3 kGy) and 78.0% (7 kGy) of unirradiated sample and vitamin B$_1$ contents reduced to 30.5% and 51.5%. $\alpha$-Tocopherol content was 33.9% of the non-irradiated one when it was irradiated at 7 kGy. Vitamin A and ${\gamma}$-tocopherol contents in sesame seeds linearly decreased with the applied doses (5 and 10 kGy) Vitamin A contents decreased up to 87.8% (5 kGy) and 82.9% (10 kGy) and that of ${\gamma}$-tocopherol were 72.4% and 66.5% of the unirradiated sample.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.2
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• pp.225-231
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• 2008

Oxidative stress plays a crucial role in the laying stage which is a critical period for chick survival. We investigated the relationship of neonatal chick performance, brain antioxidant status and vitamin E supplementation level in hens. Starting at 17 weeks, hens were randomly divided into five groups. The control group received a basal diet without supplemental vitamin E (VE, dl-${\alpha}$-tocopherol acetate). Other groups received the same basal diet supplemented with vitamin E (40, 80, 120 and 160 mg/kg) through growth to egg production. Hens were artificially inseminated at 28 weeks of age and egg yolks were collected at day two. All remaining eggs were hatched. Yolk vitamin E content, hatchability and fertility of eggs were evaluated. Brains of the newly hatched chicks were further evaluated for their oxidative stress status, antioxidative status and vitamin E levels. Increased reproductive performance was observed in fertility and hatchability in the group supplemented at 40 mg/kg. Egg yolk and neonatal brain ${\alpha}$-tocopherol was highest in eggs from hens fed 120 mg/kg and 80 mg/kg supplemental vitamin E, respectively. Brain MDA, ROS and iron levels were significantly higher in unsupplemented hens (p<0.01). SOD activity was significantly higher in the group supplemented at 160 mg/kg than in all other groups. We concluded that maternal supplementation of vitamin E had beneficial effects on fertility, hatchability of eggs, neonatal brain oxidative status and SOD activity.

• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1180-1187
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• 1997

Cigarette smoking is a major risk factor of atherosclerosis and has been reported to contain an abundance of free radical species which could be expected to deplete antioxidants such as vitamin C . The present study was designed to investigate the relationship between smoking, plasma lipid and lipoprotein concentration, and plasma vitamin C level. Fifty-five healthy male smokers and 32 non-smokers were investigated in the study. Mean age, body weight , BMI and blood pressure made no differences in both smokers and non-smokers. Significantly, smokers has higher plasma total cholesterol and LDL-C , and lower HDL-C /LDL-C ratio compared with non-smokers. Plasma level of thiobartiturin acid reactive substances(TBARS), indicator of lipid peroxidation and increased susceptibility of LDL towards lipid perosidation, were elevated in smokers(p<0.001), while the plasma vitamin C level of smokers was significantly lower than that of non-smokers(p<0.05), indicating that elevated lipid peroxidation are associated with decreased plasma vitamin C content. In non-smokers a significantly positive correlation was observed between dietary vitamin C intake and plasma levels, but no such association observed in smokers. Lack of such a relationship and the decreased plasma vitamin C level in the smokers suggest that smoking may cause increased turnover of the plasma antioxidant. Consuquently, the sustained free radical load derived from smoking causes an imbalance in oxidant/antioxidant status and it could be expected that cigarette smoking renders plasma LDL more susceptible to oxidative modification . In the present study the possible explanations for that cigarette smokers have a higher risk of cardiovascular disease include the changes of blood lipid and lipoprotein concentration, and plasma vitamin C status which might have protective functions against free radicals -medaited lipid peroxidation.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.6
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• pp.838-844
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• 2008

This experiment was conducted to evaluate the effect of supplementing a fat diet with selenium (Se) and vitamin E on performance of cows, blood antioxidant status and milk fatty acid composition. Sixty-three lactating Holstein cows were randomly divided into seven groups of nine cows each and each group was fed one of the following diets: i) a basal diet (control); ii) a basal diet with 0.15 mg Se/kg DM (LSe); iii) a basal diet with 0.3 mg Se/kg DM (HSe); iv) a basal diet with 5,000 IU/cow d vitamin E (LVE); v) a basal diet with 10,000 IU/cow d vitamin E (HVE); vi) a basal diet with 0.15 mg Se/kg DM and 5,000 IU/cow d vitamin E (LSeVE); vii) a basal diet with 0.3 mg Se/kg DM and 10,000 IU/cow d vitamin E (HSeVE). Milk fat percentage and conjugated linoleic acid (CLA) yield in HVE and HSeVE diets increased (p<0.05) compared with the control diet. In milk fat, dietary supplementation of Se tended to increase the proportion of the sum of unsaturated fatty acids (UFA) and significantly decreased (p<0.05) the proportion of the sum of saturated fatty acids (SFA). In addition, compared with the control, thiobarbituric acid reactive substances (TBARS) content was lower and glutathione peroxidase (GSH-Px) was higher when fat diets were supplemented with Se. Our data showed that supplementation with Se and/or VE improved these nutrients in blood and milk. The results indicated that fat diets supplemented with Se improved both antioxidant status in blood and fatty acids in milk fat, and fat diets supplemented with vitamin E alleviated milk fat depression. Therefore, the combination of Se and vitamin E caused synergistic effects on the nutritional quality of milk fat and performance of cows fed a fat diet.