• Clinical and Experimental Pediatrics
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• v.46 no.11
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• pp.1061-1066
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• 2003

Purpose : The rising prevalence of childhood obesity may be due to an energy imbalance between food intake and energy expenditure. Recently, consumption of beverages in children has increased. The aim of this study is to provide useful information for the prevention and the control of childhood obesity by assessment of variable beverage consumption. Methods : Fight hundred seventy seven children(M : F=1 : 1.02, mean age; 9.7 years) from two primary schools in Seoul in May 2003 were enrolled. Body mass index(BMI) was calculated and the degree of obesity was classified into normal, overweight and obese groups by BMI percentile. Parental BMI, socio-economic factor, 3-day dietary intake, calory intake and beverage intake were examined by questionnaires. We researched beverages and classified them into six categories, milk, other milk products, soda, sports beverage, other beverage. Results : The prevalence of obesity was 7.2%. The parental BMI of the obese group were higher than those of the other groups. There was no significant difference in birth weight, or parents' intellectual and economic levels between the obese group and the other groups. There was no significant difference in daily total calory intake between the obese group and the other groups. The obese group of 7-9 year-old-males was higher than the other groups in sodas, and sports beverages intake. The obese group of 10-12 year-old-males was higher than the other groups in total beverage intake and other beverage intakes. The obese group of 10-12 year-old-females was higher than the other groups in other milk products. Conclusion : Excessive intake of beverages is associated with childhood obesity. Efforts to decrease intake of beverages may be important approaches to counter the rise in the prevalence of obesity.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.3
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• pp.283-294
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• 2020

In this study, in order to increase the utilization of Citrus junos seeds, which account for 13% of the weight ratio of Citrus junos ripened fruit, but are mostly discarded and not utilized, the efficacy of skin beauty of Citrus junos seed oil extracted by cold pressing was studied. Citrus junos seed oil was found to contain approximately 74% of unsaturated fatty acids consisting mainly of oleic acid and linoleic acid, and limonene, which is mainly contained in Citrus junos peel, contained a very low content of about 0.0187%. As a result of evaluating the DPPH radical scavenging activity of Citrus junos seed oil, 26% of DPPH radical scavenging ability was confirmed at 5% concentration of Citrus junos seed oil. To confirm the anti-inflammatory effect, as a result of testing RAW 264.7 cytotoxicity test and NO production for Citrus junos seed oil, NO production was suppressed by 53% at a concentration of 0.05% that does not show cytotoxicity. In addition, in the RBL-2H3 cytotoxicity and β-hexosaminidase release inhibitory efficacy test for anti-allergic efficacy confirmation, it was confirmed that β-hexosaminidas release was suppressed by 26% at a concentration of 0.05% that did not show cytotoxicity. Lastly, in the human skin application test result of O/W emulsion containing 5% of Citrus junos seed oil, it showed higher skin moisturizing effect than the control emulsion containing the same amount of caprylic/capric triglyceride. Therefore, it is thought that Citrus junos seed oil might be used as a excellent skin care material.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.49-57
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• 2006

A total of 120 pigs were used to investigate the effect of feeding probiotics on quality properties of pork. About 6 kg pigs were randomly alloted into one or three experimental diet groups (C: commercial diet feed; T1: 0.1% KBC1121 feed; T2: 0.1% YC2000+0.1% KBC1121 feed). Pigs were slaughtered at approximately 110 kg live weight and chemical composition and physico-chemical characteristics were measured in pork loin. Moisture, crude protein and crude ash were not differences among the treatments. However, crude fat content of T2 was significantly higher than that of other treatments. All of dietary probiotic groups showed significantly higher pH than control. WHC was significantly higher in T1 than other treatments. Cooking loss, shear force value and cholesterol content were not differences among the treatments. In meat color, $L^*$ value was not difference among the treatments, but $a^*\;and\;b^*$ value were lower in T1 than other treatments. In textrure properties of cooked meat, brittleness, hardness, gumminess and chewiness value were significantly higher in T1 than other treatments. Sensory evaluation was not difference among the treatments. The myristic, stearic and oleic acid content of T2 were significantly higher than those of other treatments. Whereas linoleic acid was significantly lower than other treatments. Unsaturated fatty acid (UFA) was significantly higher in T1 than T2. Essential fatty acid (EFA) and EFA/UFA were higher in the order of T1 > C > T2. In amino acid composition, total and essential amino acid, aspartic acid, threonine, serine, glutamic acid, valine, isoleucine, leucine and lysine level were lower in T2 than other treatments.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.86-91
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• 2011

This experiment was conducted to investigate the effects of dietary supplementation with lutein-containing materials on meat quality and lutein accumulation in broiler tissue. Broilers were subjected to one of the following treatments: C, basal diet (BD); T1, BD + 2.223% lutein from spinach extracted by ethanol fermentation; T2, BD + 2% radish green powder; T3, BD + 0.61% spinach powder; and T4, BD + 1.83% spinach powder. The weight gain, feed intake, and feed conversion did not differ among treatments. An evaluation of the color of the chicken breast meat revealed that the CIE $L^*$ value of the control was significantly (p<0.05) lower than that of the other treatments, whereas T4 had a significantly (p<0.05) lower CIE $a^*$ value and a higher (p<0.05) CIE $b^*$ value than the other treatments. The lipid oxidation (thiobarbituric acid reaction substances, TBARS) value was not significant among treatments. The results of a high performance liquid chromatography analysis revealed that the lutein peak was present only in the T4 liver tissue. These results showed that spinach powder (T4) affected meat color (CIE $a^*$ and $b^*$) however, TBARS and lutein accumulation were not affected.

• Journal of Life Science
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• v.19 no.8
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• pp.1104-1111
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• 2009

This study was conducted to evaluate the effect of Sikhe made by medicinal herb on the functional level of liver. Water extract I (12.9% W/W) and II (25.8% W/W) were obtained from medicinal materials: Caragana Sinica, Glycyrrhiza uralensis, Atractylodes rhizoma alba, Atractylodes rhizoma alba, Crataegus pinnatifida, Paeonia lactiflora Pasll., Hordeum vulgare Linne, Oryza sativa Linne, ginger, peer and jujube. Experimental groups were divided into the control diet group (C), high fat diet group (HF), high fat diet treated with 5% extract I group (HFE I ) and high fat diet treated with 5% extract II group (HFE II). In sensory evaluation, overall quality scores associated with color, aroma, flavor and taste were significantly higher in water extract II than in water extract 1. After investigating functional and lipid levels of livers in rats, we found that the administration of water extract I or water extract II to the high fat diet group (HF) did not affect the gain of body weight but mildly reduced GOT or GPT activity in the high diet group. Moreover, administration of these medicinal herbal extracts significantly decreased the levels of total lipid, triglyceride and total cholesterol in the high fat diet group (HF). However, administration of these medicinal herbal extracts did not affect the level of phospholipid. In conclusion, as Sikhe made by medicinal herb slightly decreased the activity of GOT or GPT and amount of lipid in liver, prevention against high fat diet is thought to be important for liver protection.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.27-32
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• 1984

Recently, it has been reported that acute and chronic intoxication of Cd was concerned with environmental hygienic studies. In this study the effect of Ca and V-D was given directly into the diet with water containing the 20 ppm of Cd during so days. The results obtained were summarized as follows; 1. Administration of Ca and V-D inhibited the reduction of body weight induced by Cd. The internal organ weights of rats receiving Cd solution without Ca and V-D were generally increased except lung. 2. The values of hematocrit were higher in rats receiving Cd solution supplemented Ca and V-D than those doing Cd solution without Ca and V-D, and the levels of cholesterol were in- creased in experimental rats compared with control group. Total protein concentration in serum of the both group intaking the Ca and Y-D, and without Ca and V-D was not significant. 3. The concentration of Cd and Mg in liver was increased in rats feeding only Cd solution than those doing Ca and V-D group, whereas the concentration of Cu, Zn and Ca was decreased. The concentration of Cd, Cu and Ca in kidney was decreased in only Cd solution group, whereas by supplementing Ca and vitamin D was increased the concentration of Cd, Cu and Zn.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.343-349
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• 2010

The liver is the major target of ethanol toxicity and oxidative stress plays a role in development of alcoholic liver disease. This study was performed to investigate the effects of green tea extracts (GTE) on acute ethanol-induced hepatotoxicity in rats. Experimental animals were divided into 4 groups, control, GTE, ethanol, and GTE+ethanol treatment, with 5 rats in each group. Ethanol (6 g/kg body weight (BW)) and GTE (200 mg/kg BW) were treated by gavage. At 1 hour, 3 hours and 20 days (6 g/kg BW every 2 days for total 10 doses) after ethanol and/or GTE treatments, animals were killed; hepatic tumor necrosis factor-alpha (TNF-$\alpha$) and glutathione level, serum aspartate aminotransferase (AST), serum alanine aminotransferase (ALT), hepatic antioxidant enzymes (SOD, CAT, GPx) activities and hepatic thiobarbituric acid reactive substances (TBARS) were measured. At 1 hour and 3 hours, hepatic TNF-$\alpha$ levels were increased significantly in ethanol group and ethanol+GTE group but that levels was significantly lower in ethanol+GTE group compared with ethanol group. Hepatic glutathione level was decreased by ethanol treatment but GTE prevented the ethanol-induced glutathione decrement. The levels of liver marker enzymes (AST, ALT), liver antioxidant enzymes (SOD, CAT, GPx) and lipid peroxidation marker (TBARS) were not changed in rats of 1 and 3 hours after ethanol treatment. After 20 days, GTE decreased the changes of liver marker enzymes (AST, ALT) activities and TBARS level by ethanol. This study shows that GTE beneficially modulates TNF-$\alpha$ and glutathione levels in liver of ethanol administered rats. The GTE supplementation could be beneficial to liver by decreasing early changes of biomarkers of liver damage caused by ethanol.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.352-362
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• 2015

The purpose of this study was to examine portion sizes and nutritional quality of foods served to children at Community Child Centers (CCCs), July 2014, in Korea. A survey was administered to foodservice employees working at CCCs. Thirty-nine participants completed the self-administered questionnaire regarding CCCs foodservice practices. In the weight test, fifteen volunteers of demonstrated typical portion sizes for $5^{th}$ grade elementary school students. Nutrition knowledge scores were significantly different between foodservice employees with experience taking a foodservice class for one year (6.04 out of 10.0 points) and those without experience (4.58 points). Foodservice employees with experience taking a foodservice class scored significantly higher in performing meal serving practices, e.g., wearing a sanitary cap and apron when serving food, than those without experience. The amount of foods served for children did not meet standard serving sizes; portion sizes of rice, soup, main dish, side dish and kimchi served by foodservice employees were 87.3%, 63.2%, 56.5%, 37.1% and 81.3% of standard serving sizes, respectively. When energy and nutrient intakes from portion sizes were calculated, energy, vitamin A, thiamin, riboflavin and calcium intakes did not meet standards for nutrition control of school meals. However, protein, vitamin C and iron intakes met more than 100.0% of standards. These findings suggest that foodservice employees with experience taking a foodservice class apply their knowledge to foodservice practices. Although portion sizes can influence energy and nutrient intakes in children, the actual portion sizes served by CCCs foodservice employees were inadequate and did not meet standards for serving size and nutrition. Thus, all CCCs foodservice employees need to receive foodservice education and be provided guidelines regarding portion sizes for children.

• Food Science and Preservation
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• v.22 no.1
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• pp.134-144
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• 2015

The anti-diabetic effects of Allium tuberosum Rottler extracts (ATE) and ATE fermented with lactic acid bacteria in db/db mice were evaluated. The electron donating activity of ATE fermented with Lactobacillus plantarum, and Lactobacillus casei, respectively, increased compared to that of ATE, but the superoxide radical scavenging activity of the ATE incubated with L. plantarum decreased. The superoxide radical scavenging activity of the ATE fermented with both L. plantarum and L. casei was similar to that of the ATE. Therefore, fermented ATE (FATE) was prepared for in vivo testing by incubating it with both L. plantarum and L. casei. The db/db mice were divided into six groups: normal (non-diabetic mice), diabetic control (DM), and four experimental groups administered 200 or 400 mg/kg/day ATE (ATE200 and ATE400) and 200 or 400 mg/kg/day FATE (FATE200 and FATE400). Weight gain was significantly inhibited in the FATE200 group compared with that in the other db/db mice groups (p<0.05). The areas under the curve of the ATE400 and FATE400 groups were significantly smaller than that of the DM group in the glucose tolerance evaluation. The serum glucagon-like peptide-1 levels in the ATE400 and FATE400 groups increased. These results indicate that administering ATE and FATE may be effective against anti-hyperglycemia by regulating insulin resistance. In particular, FATE may be beneficial for controlling obesity in type 2 diabetes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1452-1460
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• 2013

The purpose of this study was to investigate secondary drying effects on garlic quality, and to define the optimal secondary drying conditions for garlic preservation. The secondary drying tests used garlic that was naturally dried once and stored at low temperature. After secondary drying, the garlic was stored in a warehouse at room temperature. Tests were performed at different low-temperature storage periods (60, 105, 150, 195, and 240 days), secondary drying temperatures (35 and $40^{\circ}C$), drying times (1, 2, 3 days), and room temperature storage periods (15, 30, and 45 days). The results were compared with a non-secondary drying condition control. In general, the $40^{\circ}C$-2 days dry conditions showed the lowest weight-loss rate (5%) and rotting rate during room temperature storage. The sprouting rate increased by 20% during the initial 15 day-room temperature storage, along with a small increase after 30 days of room temperature storage. Increases in drying temperature and the period of secondary drying conditions caused a decrease in firmness. In addition, the sprouting rate was 10% higher, and rotting rate 5~10% higher, for the non-drying condition, compared to drying conditions. Based on our results, the $40^{\circ}C$-2 days drying condition is the optimal secondary drying condition for garlic storage.