• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.435-440
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• 2018

This study analyzed the general components of rice bread with 75% rice content such as water, crude ash, crude protein, crude fat and carbohydrate, and its nutrients such as vitamin C, vitamin A, vitamin E content, minerals, amino acids, and fatty acids. The contents of crude protein were high and those of crude fat were low with the contents of crude ash, crude protein, and crude fat being 1.61, 18.50, 0.04 g/100 g respectively. Vitamin A was not detected and the contents of vitamin C and vitamin E were 3.85 and 3.04 mg/100 g, respectively. The calcium, potassium, magnesium, iron and sodium contents were 222.0, 117.90, 24.12, 2.30, 555.90 mg/100 g respectively. Rice bread contains 9 essential amino acids such as valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, histidine, and arginine. The analysis of rice bread fatty acid showed 58.04 mg/100 g of saturated fatty acid, 26.31mg/100 g of monounsaturated fatty acid and 15.64 mg/100 g of polyunsaturated fatty acid. The total essential fatty acid content was 15.49 mg/100 g. With the rising interest in processed rice products, well-being, and diet, it is necessary to develop processed rice foods that are nutritional and low in calories using rice powder that is nutritionally better than flour.

• Journal of the Korean Home Economics Association
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• v.12 no.2
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• pp.601-607
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• 1974

The results of the manufacturing of instant sweet potatoes from Korea native sweet potatoes and researching nutritional aspects from it. 1. The optimum cooking time for the manufacturing of instant sweet potatoes are 30 minutes, then it water contents are 5%. 2. Along to increasing cooking time, the contents of saccharides and another nutritive is increased, and it has almost constant value in the contents of saccharides. 3. Instant sweet potatoes are a good vitamin food because Vitamin C n the sweet potatoes is destroyed a little through cooking process, but instant sweet potatoes contain much of Vitamin C more than cereal, as 0.146%.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.2
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• pp.239-245
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• 2011

This study was conducted to determine the effects of excess vitamin A on alkaline phosphatase (ALP) activity, contents of calcium-binding protein (CaBP), bone gla-protein (BGP) in culture medium and CaBP mRNA expression in chicken osteoblasts in vitro. Osteoblastic cells in the tibia from 1-day-old Arbor Acre broiler chickens were isolated using enzyme digestion. The subconfluenced cells were divided into eight treatments with six replicates in each treatment and cultured in a medium containing either vehicle or different levels of vitamin A (0, 0.2, 0.6, 1.0, 2.0, 5.0, 10.0 and $20.0\;{\mu}g$/ml), and the control received an equivalent volume of ethanol. The incubation lasted 48 h. The results showed that vitamin A down-regulated ALP activity in the culture medium as well as CaBP mRNA expression of osteoblasts in a linear dose-dependent manner (p = 0.124 and p<0.10, respectively), and suppressed the contents of BGP and CaBP in the culture medium in a quadratic dose-dependent manner (p<0.05 and p<0.10, respectively) with increasing addition of vitamin A. The addition of 0-$0.2\;{\mu}g$/ml vitamin A to the culture medium increased ALP activity, BGP and CaBP contents as well as CaBP mRNA expression compared with other groups, but positive effects of vitamin A tended to be suppressed when vitamin A was increased to $1.0\;{\mu}g$/ml, and adverse effects occurred when vitamin A was increased to 10.0-$20.0\;{\mu}g$/ml. These results implied that there was a threshold level of vitamin A inclusion beyond which inhibitory effects occurred, and the mechanism by which overdose of vitamin A reduced bone growth in chickens was probably reduced osteoblastic cell activity, and inhibited expression of CaBP mRNA and CaBP secretion.

• Nutritional Sciences
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• v.9 no.4
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• pp.323-329
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• 2006

To more accurately estimate vitamin A and vitamin E intake of Koreans, food composition databases of the tocopherol and carotenoid contents of Korean foods are needed. In this study, the tocopherol $(\alpha-,\;\gamma-,\;and\;\delta-)$ and carotenoid ($\alpha-carotene,\;\beta-carotene,\;\beta-ctyptoxanthin$, lutein, and zeaxanthin) contents of 12 Korean cooked combination foods commonly consumed by children in Kwangju, Republic of Korea, were determined using reversed-phase HPLC. All samples were obtained from 3 different households in Kwangju during summer, 2005. All cooked foods in this study had detectable quantities of $\alpha-tocopherol,\;\gamma-tocopherol$ except for shoegogimugook, and $\delta-tocopherol$ except for myulchibokkeum Doejigogibokkeum had the highest $\alpha-tocopherol$ content (0.64 mg/l00 g edible portion), and $\gamma-tocopherol\;and\;\delta-tocopherol$ contents of gimbab were the highest among the foods (1.01 and 0.26 mg/l00 g edible portion). $\beta-carotene$ was found in all food samples. Gimbab had the highest contents of $\alpha-carotene,\;\beta-carotene$, and lutein among Korean cooked combination foods (158.3, 266.6, and $375.4{\mu}g/100g$ edible portion). Miyukgook contained only $\beta-carotene$ ($2.5{\mu}g/100g$ edible portion). Considerable sample-to-sample variability in tocopherol and carotenoid compositions were observed in several Korean cooked combination foods included in this study. Some of these carotenoids $(\alpha-carotene,\;\beta-carotene,\;and\;\beta-cryptoxanthin)$ are vitamin A precursors. The findings of this study may be valuable for use in Korean databases as well as nutrient consumption research for vitamin A and vitamin E.

• Korean Journal of Agricultural Science
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• v.35 no.2
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• pp.193-198
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• 2008

This experiment is a quantitative experiment where insoluble Vitamins E and K are extracted from the yolk of the spawning which was fed by by-products of tangerine, carrot, or Japanese apricot. Finally the purpose is to raise contents of the insoluble Vitamins E and K inside the yolk of the spawning. The saponification method through ${\alpha}$, ${\alpha}$ - dipyridyl was used to determine the content of Vitamin E. Diethyl dithiocarbamate assay was used to examine the content of Vitamin K. The contents of Vitamin E in egg yolks of chicken fed by by-products of tangerine, carrot, or Japanese apricot increased 2 - 3 times compared to control egg, while the contents of Vitamin K almost no changed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.1
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• pp.27-34
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• 1990

This study was undertatken to investigate the effects of dietary vitamin E on the toxicity of cadmium(Cd) in rats. The two variables were the supplmentary vitamin E(400lU/kg) and the protein amount(10.5% in the low protein diet and 18.0% in the normal protein diet) In cadmium treated rats net weight gain and food intake were decreased but improved by supplementation with vitamin E in the normal protein, hematocrit values reduced by Cd were significantly increased by the addition of vitamin E to normal protein diet in Cd intoxicated rats, The supplementation with vitamin E diminished the effect of Cd on aspartate aminotransf-rase and alanine aminotransferase activities in serum In Cd treated rats fed normal protein diet with vitamin E the contents of triglyceride were decreased and total-cholesterol contents were significantly reduced in serum and both of them in liver were markedly decreased. The activity of alcohol dehydrogenase in liver was decreased by Cd however supplementation with vitamin E reduced the effects of Cd on hepatic alcohol dehydrogenase. the results of this experiment indicated that there was some interaction between vitamin E and protein levels and supplementation with vitamin E had an effect more than protein levels oncd toxicity.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.174-180
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• 2003

The purpose of this study was to investigate the differences in vitamin C and mineral contents in perilla leaves as a result of different cooking methods. The results are summarized as follows. In cutting up the perilla leaves, the vitamin C content decreased by 40% with no significant difference made to the mineral content. Steaming was more effective in retaining vitamin C compared to blanching. With increasing treatment times. decreasing amounts of vitamin C remained. There was no significant change in mineral contents except for potassium. In the case of treating with vinegar or lemon juice, more vitamin C remained than when not treated, and there was little influence on the mineral contents. In the solubilization effect of calcium seasoned with acid, rice vinegar was most effective followed by lemon juice, apple juice, brown rice vinegar, then persimmon vinegar. There was a little or almost no vitamin C remaining in kkaennip kimchi. In terms of storing time, raw seasoned kkaennip kimchi had higher mineral contents than blanched or steamed kkaennip kimchis.

• Journal of Bio-Environment Control
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• v.20 no.4
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• pp.290-296
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• 2011

In our study, oriental melon (Cucumis melo L. var makuwa Makino) was harvested in Seongju at major harvest time from June to August with the intervals of one month in 2009. In order to elucidate the effect of meteorological condition of harvest time on fruit quality and water-soluble vitamin contents of oriental melon, quality attributes including weight, hardness, and sugar were examined and water-soluble vitamin contents such as folic acid and vitamin C were analyzed. Fruit quality factors and water-soluble vitamin contents were the highest in June when rainfall was low and solar radiation was high. Meanwhile, both of them were the lowest in July when it was the worst weather condition for cultivation of oriental melon. After then, the contents of folic acid and vitamin C increased when the rainfall had decreased in Aug. The contents of both vitamins were much high in placenta than peel and flesh. In conclusion, the meteorological condition of the summer season by torrential rains and lack of solar radiation influence water-soluble vitamin contents, especially folic acid contents of oriental melon as well as quality attributes such as hardness and sugar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.658-663
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• 1993

This study was designed to investigate the effect of dietary vitamin E levels on lipid metabolism in caffeine-fed rats. Male Sprague-Dawley rats were fed on diet containing one of three levels of vitamin E(37.5, 750, or 1,500mg/kg diet0 which was with or without 0.3% caffeine. The rats were sacrificed after 5 and 10 weeks of the feed periods. Results obtained from this study were as follows ; Net weight gain, feed intake and FER in the caffeine added groups were significantly decreased as compared to those of only vitamin E fed group. Liver and kidney weights tended to increase in the caffeine added groups, but spleen and heart weights were not affected. Total lipid contents in serum and liver tended to decrease as dietary vitamin E became increasing and caffeine diet adding. Serum total cholesterol content tended to increase in the caffeine added group. But, liver cholesterol content were decreased. And the higher the dietary vitamin E level became, the lower serum and liver cholesterol contents were. Serum and liver triglyceride contents were significantly lower in the caffeine added groups than in the only vitamin E fed groups. The degree of decrease was more evident as dietary vitamin E level became more increasing. Serum aminotransferase activity was not affected in all experimental groups.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.335-340
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• 2016

The objective of the present investigation was to obtain vitamin, mineral, flavonoid, and polyphenol profiles of Rudbeckia laciniata (RL), and to examine the effects of extract of RL (RLE) on various physiological activities of HaCaT keratinocyte for the utilization of RL as natural raw materials to develop functional food. To accomplish this purpose, we checked the contents of the general nutrients of RL. The contents of vitamin A, vitamin $B_1$ and vitamin $B_2$ were $7.49{\mu}g/g$, $51.96{\mu}g/g$, and $132{\mu}g/g$ respectively, while vitamin C and vitamin $D_3$ were not detected. The contents of mineral such as Ca, K and Fe were 2.01 mg/g, 6.06 mg/g and 0.03 mg/g respectively. Total flavonoid contents of RLE were 0.25 mg/g, and total polyphenol were estimated as 1.43 mg/g. Because RL contains high levels of vitamin A which is associated with skin aging, we investigated the effect of RLE on physiological function of keratinocytes with respect to skin aging. We found that RLE significantly increased the growth rate of HaCaT cells and reduced ultraviolet radiation B (UVB)-induced cellular toxicity. Also, the extract of Rudbeckia laciniata attenuated the UVB-induced reactive oxygen species (ROS) generation in a dose-dependent manner in HaCaT cells. In addition, treatment with the extract dose-dependently increased migration activity of HaCaT cells. Thus, these findings indicated that RLE could regulate the physiological activity of keratinocytes, and may be used to develop functional foods.