간행물
한국식품영양학회지 KCI 등재 The Korean Journal of Food And Nutrition
- 발행기관 한국식품영양학회
- 자료유형 학술지
- 간기 격월간
- ISSN 1225-4339 (Print)2287-4992 (Online)
- 수록기간 1988 ~ 2024
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
Vol. 28 No. 5 (2015년 10월) 25건
1.
2015.10
구독 인증기관 무료, 개인회원 유료
본 연구에서는 국산밀 품종에 대해 발아시간에 따른 항산 화 성분 및 항산화 활성을 측정하였다. 발아시간에 따른 국산 밀 에탄올 추출물의 총 폴리페놀, 플라보노이드 및 탄닌 등 페놀성분의 함량은 발아시간에 따라 유의적인 차이를 보이 는 것으로 나타났다. 무처리 금강밀, 조경밀, 백중밀 및 고소 밀의 총 폴리페놀 함량은 13.74, 15.05, 16.84 및 13.02 mg GAE/100 g이었으며, 발아시간이 증가함에 따라 유의적으로 증가하는 경향을 보였다(p<0.05). 총 플라보노이드 함량은 각 각 5.11, 6.72, 6.28 및 5.43 mg CE/100 g이었으며, 발아시간이 증가함에 따라 큰 차이를 보이지 않았으나, 유의성을 보이는 것으로 나타났다(p<0.05). 총 탄닌 함량은 각각 9.19, 8.86, 8.93 및 8.66 mg TAE/100 g이었으며, 발아시간이 증가함에 따 라 큰 차이를 보이지 않았으나, 유의성을 보이는 것으로 나타 났다(p<0.05). 금강밀, 조경밀, 백중밀 및 고소밀의 DPPH 라 디칼 소거활성은 각각 30.77, 23.88, 25.35 및 18.73 mg TE/100 g이었으며, 25℃에서 72시간 발아 시료가 각각 47.47, 44.17, 38.22 및 42.85 mg TE/100 g으로 유의적으로 높은 활성을 보 이는 것으로 나타났다(p<0.05). ABTS 라디칼 소거활성은 각 각 83.42, 88.53, 88.87 및 79.97 mg TE/100 g이었으며, 발아시 간이 증가함에 따라 유의적으로 증가하는 경향을 보였다 (p<0.05). 이상의 결과 국산밀의 발아를 통하여 페놀성분 및 라디칼 소거활성이 증진된 효과를 얻을 수 있는 것을 확인할 수 있었다.
4,000원
2.
2015.10
구독 인증기관 무료, 개인회원 유료
본 연구에서는 숙성 온도와 기간에 따른 마늘의 품질특성 변화를 살펴보기 위하여 통마늘을 60℃에서 60일간, 70℃에 서 40일간 숙성 처리하여 pH, 총산도, 갈변도, 5-HMF 함량, fructose 함량, SAC 함량, 총 폴리페놀 함량 및 DPPH radical 소거활성 측정하였다. 숙성 온도가 높고 숙성 기간이 길어질 수록 마늘의 pH는 감소하고, 총 산도, 갈변도 및 5-HMF 함량 은 증가하는 경향을 보였다. 특히, 5-HMF 함량은 60℃ 숙성 처리 시 0.08~3.30 mg/100 g으로 증가량이 적은 반면, 70℃ 숙 성 처리 시 0.05~106.07 mg/100 g으로 숙성 25일차부터 급격 히 증가하는 것으로 나타났다. Fructose 함량은 60℃의 숙성 온도에서는 0.77~14.57%으로 지속적으로 증가한 반면, 70℃ 숙성 온도에서는 30일차까지 1.07~19.75%까지 증가 후 15.11% 로 감소하는 것으로 나타났다. SAC 함량은 생마늘의 경우 48.11 mg/100 g이었으며, 60℃에서 20일 숙성 시 100.50 mg/ 100 g으로, 70℃에서 5일 숙성 시 85.55 mg/100 g까지 증가한 후 숙성 기간이 경과할수록 SAC 함량은 감소하였다. 생마늘 의 총 폴리페놀 함량은 98.38 mg/100 g이었고, 60℃ 숙성 처 리 시 591.82 mg/100 g까지, 70℃ 숙성 처리 시에는 665.22 mg/100 g까지 생마늘에 비해 각각 6.01배 및 6.67배 증가하였 다. DPPH radical 소거활성의 경우, 숙성 온도가 높고 숙성 기 간이 길어질수록 증가하는 경향을 보였다. 따라서 마늘 섭취 가 용이하고 항산화 활성이 우수한 숙성 마늘 제조를 위해서 는 70℃에서 30일, 숙성 마늘의 유효성분인 SAC의 다량 생산 을 위해서는 60℃에서 15일간 숙성 처리하는 하는 것이 적합 할 것으로 판단되며, 이상의 결과는 항산화 효과가 강화 및 SAC 함량 증진 등 선택적인 숙성 마늘의 제조에 활용이 가능 할 것으로 기대된다.
4,000원
3.
2015.10
구독 인증기관 무료, 개인회원 유료
This study was conducted to investigate the antioxidant and anti-obesity activity of ethanol extracts from fermented Arctium lappa L. Arctium lappa fermented twice with Phellinus linteus (2nd FA) showed more DPPH radical scavenging activity than non-fermented Arctium lappa (NFA), and Arctium lappa fermented once (1st FA) at a concentration of 62.5 ppm. The 2nd FA showed the highest level of ABTS radical scavenging activity at concentration range of 31.5~125 ppm. The ABTS free radical scavenging activities of 1st FA and 2nd FA were similar to that of BHA, a synthetic antioxidant, at a concentration of 250 ppm. The total polyphenol content of 2nd FA was higher than those of NFA and 1st FA. The flavonoid content was significantly increased in 1st FA and 2nd FA than NFA. During adipocyte differentiation, lipid accumulation in 3T3-L1 cells was significantly decreased in the order of NFA, 1st FA, and 2nd FA at all concentrations. In conclusion, the antioxidant and anti-obesity activities of A. lappa were increased depending on the degree of fermentation. It is suggested that fermented Arctium lappa, especially 2nd FA, could be used as a natural ingredient for functional foods and medicine.
4,000원
4.
2015.10
구독 인증기관 무료, 개인회원 유료
The effects of extracts from Lentinula edodes (L. edodes) and Aquilariae agallocha (A. agallocha) on the DNA damage response in ultraviolet A (UVA)-exposed HaCaT cells and on the allergic contact dermatitis caused by 2,4-dinitro-chlorobezene (DNCB) were investigated. When UVA-exposed cells were incubated for 24 hours in medium containing L. edodes or A. agallocha extract, the level of 8-OHdG and CPD decreased in a concentration-dependent manner. The combined treatment with both extracts potentiated the decrease in UVA-induced 8-OHdG and CPD levels as compared with those following treatment with a single extract. In addition, the two extracts showed preventive effects against the UVA-induced reduction in collagen levels. Furthermore, the blood levels of IgE, IL-6, and histamine decreased more significantly upon combined treatment with L. edodes and A. agallocha extracts as compared with those following treatment with single extracts in DNCB-induced allergic contact dermatitis in the ICR mouse. The results of the present study suggest that the components with in the extracts of L. edodes and A. agallocha can help to prevent of UVA-induced genomic instability via a decrease in DNA damage, and to decrease the DNCB-induced allergic dermatitis via modulation of relevant proteins including IgE and IL-6. Further study is needed to clarify the purified components related to the preventative effects of the two extracts against UVA- or DNCB-induced genomic damage.
4,000원
5.
2015.10
구독 인증기관 무료, 개인회원 유료
This study analyzes the chemical composition of green tea, white tea, yellow tea, oolong tea and black tea with respect to extraction temperature and time. The optimum extraction conditions for these teas were determined by assessing the chemical composition of tea brewed at different temperature (50, 60, 70, 80℃) and extraction times (1, 3, 5, 10 minute). Catechins contents were the largest at 5 minutes and generally declined by 10 minutes. Green tea catechins contents were highest when brewed at 70℃ and besides other teas a change of the trend variation at 70 and 80℃. These temperatures did not extract theaflavins in green tea. Extract temperature and time did not significantly affect theaflavins content of white tea, yellow tea, and oolong tea. Black tea, however, was noticeably dependent on extract conditions, which were most effective at 70℃, brewed for 5 minutes. Caffeine content of green tea, yellow tea, and oolong tea was highest at 5 minutes, but temperature did not appear to affect the content. White tea and black tea caffeine content was highest when brewed at 70℃ for 5 minutes. Theobromine content of green tea, yellow tea, oolong tea, and black tea did not show major differences between the study times or temperature, though the content in white tea increased with higher temperatures when brewed for 5 minutes. The extraction of phenolic compounds increased until 5 minutes, and showed not further increase at 10 minutes. Antioxidant capacity of green tea, white tea, and yellow tea were maximized at 70℃ for 5 minutes or 80℃ for 3 minutes, while oolong and black tea were reached maximum antioxidants at 70℃ for 5 minutes. In general, to optimize the beneficial chemical content of brewed tea, a water temperature of 70℃ for 5 minutes is recommended.
4,000원
6.
2015.10
구독 인증기관 무료, 개인회원 유료
The objective of the present study was to determine the total phenol and flavonoid contents and to evaluate the antioxidant potential, of different solvent extracts (ethyl acetate, n-butanol, chloroform, and water) from Robus idaeus in various radical scavenging models (DPPH activity, superoxide dismutase (SOD) activity, reducing power, and nitrite scavenging activity), along with their antimicrobial potential. Measurement of total phenol and flavonoid content of the ethyl acetate extract of R. idaeus was found to be significantly higher than those of the other extracts. The ethyl acetate extract (at a concentration of 1,000 μg/mL) showed significantly higher reducing power and DPPH radical scavenging activity as compared to the other extracts. Results were dose-dependent. Moreover, the ethyl acetate extract of R. idaeus (1,000 μg/mL) showed potent antioxidant efficacy (85.5±1.18%) as evidenced by nitrite scavenging ability at pH 1.2. All solvent extracts of R. idaeus showed lower SOD-like activity (13.72~20.54%). In addition, the antimicrobial activity of all solvent extracts except water extract showed strong inhibition (inhibitory zones in mm) of Staphylococcus aureus (19.40±1.00 mm) and Bacillus cereus (20.50±0.21 mm) growth. In particular, ethyl acetate extracts (100 mg/mL) showed antimicrobial activity comparable to that of tetracycline (0.01 mg/mL), which was used as a positive control. The results of this study indicate that the ethyl acetate extract of R. idaeus is a natural antioxidant and antimicrobial, with enriched phenols and flavonoids concentration, that has potential in the development of health-enhancing food products.
4,000원
7.
2015.10
구독 인증기관 무료, 개인회원 유료
The purpose of this study is the examination of stress levels and the eating habits that are affected by stress, and the provision of basic nutritional education data for the improvement of the eating habits of students who have experienced stress-related nutritional problems. Using the BEPSI-K instruments, a questionnaire survey was administered to 327 student subjects (166 male and 161 female) in the areas of Seoul and Gangwon province. The subjects were classified into 3 groups (low-stress, medium-stress and high-stress), and 59 students (18%) belonged the high-stress group. The BMI readings of the Gangwon province students are significantly higher than those of the Seoul students. The survey results show that the lunch frequency and vegetable intake levels are lower in the high-stress group, whereas the intakes of hot spicy food is higher in this group; they also show that Gangwon province students had eating habits that are relatively undesirable compared with the Seoul students. There are significant differences between the Seoul students and Gangwon porvince students regarding residence type, household economic level, types of leisure activities and level of some stresses. The Gangwon province students ate occasionally breakfast, lunch and snacks, but their midnight snack consumption is relatively frequent compared with the Seoul students. The results of the survey indicate that the BEPSI-K score has a negative correlation with the following variables : sleeping time, economic level of household, degrees of satisfaction regarding appearance and academic achievements, lunch frequency and vegetable intakes. Desirable eating habits are essential for the maintenance of a favorable health status and for the stress-management of university students who need to be a healthy members of society in the near future. To facilitate the formation of desirable eating habits among university students, community-based nutritional assistance and appropriate nutritional education programs should be considered necessary.
4,300원
8.
2015.10
구독 인증기관 무료, 개인회원 유료
The purpose of this study is the examination of stress levels and the eating habits that are affected by stress, and the provision of basic nutritional education data for the improvement of the eating habits of students who have experienced stress-related nutritional problems. Using the BEPSI-K instruments, a questionnaire survey was administered to 327 student subjects (166 male and 161 female) in the areas of Seoul and Gangwon province. The subjects were classified into 3 groups (low-stress, medium-stress and high-stress), and 59 students (18%) belonged the high-stress group. The BMI readings of the Gangwon province students are significantly higher than those of the Seoul students. The survey results show that the lunch frequency and vegetable intake levels are lower in the high-stress group, whereas the intakes of hot spicy food is higher in this group; they also show that Gangwon province students had eating habits that are relatively undesirable compared with the Seoul students. There are significant differences between the Seoul students and Gangwon porvince students regarding residence type, household economic level, types of leisure activities and level of some stresses. The Gangwon province students ate occasionally breakfast, lunch and snacks, but their midnight snack consumption is relatively frequent compared with the Seoul students. The results of the survey indicate that the BEPSI-K score has a negative correlation with the following variables : sleeping time, economic level of household, degrees of satisfaction regarding appearance and academic achievements, lunch frequency and vegetable intakes. Desirable eating habits are essential for the maintenance of a favorable health status and for the stress-management of university students who need to be a healthy members of society in the near future. To facilitate the formation of desirable eating habits among university students, community-based nutritional assistance and appropriate nutritional education programs should be considered necessary.
4,300원
9.
2015.10
구독 인증기관 무료, 개인회원 유료
레몬그라스 분말을 첨가한 머핀의 품질특성 및 항산화를 측정하기 위하여 레몬그라스 분말 0%, 1%, 3%, 6%, 9%를 첨 가하여 머핀을 제조하였다. 머핀의 높이, 부피 및 비체적은 분말의 첨가량이 증가할수록 감소하였다. 레몬그라스 분말 첨가군의 수분 함량과 점도는 대조군과의 유의적 차이가 나 타내지 않았으며, 색도 측정 결과, 명도와 황색도는 레몬그라 스의 농도가 증가할수록 유의적으로 감소하였으나, 적색도는 증가하였다. Texture를 측정한 결과, 레몬그라스 분말의 씹힘 성은 첨가량이 증가할수록 감소하였다. 관능검사는 색, 향, 맛, 조직감, 기호도를 측정했으며, 그 결과 3% 첨가군에서 가 장 높은 관능검사 결과를 보여주었다. 레몬그라스 머핀의 DPPH 라디칼 소거능 측정 결과, 레몬그라스의 농도가 증가함에 따라 유의적으로 항산화 활성이 증가하였으므로, 레몬그라스의 첨 가가 머핀의 기능성에 좋은 영향을 나타낼 것으로 사료된다.
4,000원
10.
2015.10
구독 인증기관 무료, 개인회원 유료
This study examined the quality characteristics of cookies comprised of various amounts of barley-sprout powder by analyzing the physico-chemical characteristics of the cookies and investigating a sensory evaluation. For the study, the cookies were cooked with the following levels of barley-sprout powder: 0%, 3%, 6%, 9%, and 12%. The results show that the moisture content of the cookies was increased in accordance with the level of barley-sprout powder and this result is the same as the spreadability factor of the cookies (p<0.001). Also, the pH and brix values of the samples decreased in accordance with the level of barley-sprout powder (p<0.001). Regarding hunter's colors, the values of L (lightness), a (redness), and b (yellowness) are significantly decreased, increasing the quantity of barley-sprout powder (p<0.001). For the textural characteristics, the results show that the hardness of the cookies decreased in accordance with the addition of the barleysprout powder; furthermore, the results indicate a tendency whereby the DPPH-radical-scavenging activity and the total polyphenol content of the cookies were increased, thereby increasing the quantity of the barley-sprout powder (p<0.001). For the sensory evaluation, the cookies that were made with 6 % barley-sprout powder received the highest scores in terms of appearance, taste, and overall preference (p<0.05, p<0.001). This study suggests that barley-sprout powder is an excellent ingredient for improving the acceptability and functionality of cookies, and that, in relation to the flour quantity the ideal proportion of barley-sprout powder is 6%.
4,200원
11.
2015.10
구독 인증기관 무료, 개인회원 유료
This study was performed to develop patties with quality characteristics using mealworm powder, followed by assessments of general compositions and the branched-chain amino acid (BCAA) levels of the patties. An analysis of the chromaticity of the patties shows that the lightness and yellowness were decreased, whereas the redness was increased, as the amount of mealworm powder was increased. According to the sensory evaluation, the mealworm patty that contain 20% of mealworm powder (M20) showed an overall high preference level. In terms of the mechanical properties, the hardness, gumminess, and chewiness were significantly increased, whereas the springiness and cohesivensee were decreased, as the amount of mealworm powder was increased. The general composition of the M20 consists of 41.84% (moisture), 8.78% (carbohydrates), 34.42% (crude protein), 13.15% (crude fats), and 1.81% (crude ash). The BCAA contents (leucine, isoleucine, and valine) significantly increased in correspondence with the increases of the as mealworm-powder amount regarding the M20, the BCAA composition consists of the following: leucine (2,906.25 mg/100 g), isoleucine (1,459.09 mg/100 g), and valine (1,813.18 mg/100g). The conclusion of this study suggests that mealworm is a potential food material that could possibly replace meat.
4,000원
12.
2015.10
구독 인증기관 무료, 개인회원 유료
ASW0 is a polysaccharide derived from the perennial herb Aster scaber Thunberg. We isolated ASW0, a fraction of crude polysaccharide, by means of ethanol precipitation and dialysis after hot water extraction to investigate its physicochemical properties and immunostimulatory effects. ASW0 contains neutral sugar (45.7%), acidic sugar (51.6%), protein (2.3%), and 2-keto-3-deoxy-D-manno-octonate (KDO) (0.4%). The neutral sugar in ASW0 (in mole percentage) was mainly composed of arabinose (34.5 mol%), glucose (31.1 mol%), galactose (14.9 mol%), and rhamnose (8.1 mol%), which are characteristic of pectic polysaccharides. ASW0 also contained small amounts of xylose, mannose, and fucose. The anti-complementary activity of ASW-0 was similar to that of polysaccharide K (used as positive control). ASW0 exhibited no cytotoxicity in RAW 264.7 macrophages and dramatically increased nitric oxide (NO) production in a dose dependent manner (0.3~30 μg/ mL). Also, macrophages stimulated with ASW0 showed enhanced production of immunostimulatory cytokines such as interleukin-6 (IL-6) and tumor necrosis factor alpha (TNF-α) in a dose dependent manner. These results suggest that the ASW0 have a potent immunostimulatory effect and can be used as a natural immune health ingredient.
4,000원
13.
2015.10
구독 인증기관 무료, 개인회원 유료
ASW0 is a polysaccharide derived from the perennial herb Aster scaber Thunberg. We isolated ASW0, a fraction of crude polysaccharide, by means of ethanol precipitation and dialysis after hot water extraction to investigate its physicochemical properties and immunostimulatory effects. ASW0 contains neutral sugar (45.7%), acidic sugar (51.6%), protein (2.3%), and 2-keto-3-deoxy-D-manno-octonate (KDO) (0.4%). The neutral sugar in ASW0 (in mole percentage) was mainly composed of arabinose (34.5 mol%), glucose (31.1 mol%), galactose (14.9 mol%), and rhamnose (8.1 mol%), which are characteristic of pectic polysaccharides. ASW0 also contained small amounts of xylose, mannose, and fucose. The anti-complementary activity of ASW-0 was similar to that of polysaccharide K (used as positive control). ASW0 exhibited no cytotoxicity in RAW 264.7 macrophages and dramatically increased nitric oxide (NO) production in a dose dependent manner (0.3~30 μg/ mL). Also, macrophages stimulated with ASW0 showed enhanced production of immunostimulatory cytokines such as interleukin-6 (IL-6) and tumor necrosis factor alpha (TNF-α) in a dose dependent manner. These results suggest that the ASW0 have a potent immunostimulatory effect and can be used as a natural immune health ingredient
4,000원
14.
2015.10
구독 인증기관 무료, 개인회원 유료
현대인의 과도한 설탕 섭취, 채소 및 칼슘 섭취 부족 등과 같은 문제점들을 해결하기 위하여 칼슘을 첨가한 무설탕의 과일 채소잼을 제조하였으며, 제조한 제품에 대하여 이화학 적 변화와 관능평가를 실시하였다. 당도는 사과의 농도를 줄 이고, 케일의 함량을 증가시킨 결과, 낮은 당도를 보였으며, 제조한 잼의 pH에서는 당도와는 달리 사과와 케일의 양과는 상관없이 전반적으로 유의적인 차이를 보이지 않았지만, 사 과의 함량이 적을수록 약간 높은 pH를 보이는 것으로 나타났 다. 명도 및 황색도의 경우, 케일 함량이 증가할수록 점점 명 도 및 황색도의 값이 증가하는 경향으로 나타났다. 그러나 적 색도의 값은 －2.05~－1.37로 케일의 함량이 증가한다고 하 여 증가 또는 감소의 경향을 보이지는 않는 것으로 나타났다. 조직감의 경우, 케일의 함량이 증가할수록 경도(hardness), 탄 력성(springiness), 응집성(cohesiveness), 검성(gumminess) 및 씹 힘성(Chewiness)은 유의적으로 감소하는 경향을 보였다. 그 러나 부착성(adhesiveness)은 케일 함량이 증가할수록 증가하 는 경향을 나타내었다. 관능검사의 경우, 10.0~12.0%의 케일 첨가군이 유의적인 차이 없이 가장 높은 기호도를 보였으며, 케일의 농도가 높을수록 맛을 비롯하여 향, 색, 발림성 및 종 합적 기호도는 모두 감소하였다. 이와 같은 결과로 보아 설탕 대신 프락토올리고당으로 대신하고, 식이섬유의 함량이 높은 케일을 첨가하여 잼을 제조할 때 사과와 케일의 비율은 3:1 또는 4:1 정도가 적합할 것으로 판단되었다.
4,000원
15.
2015.10
구독 인증기관 무료, 개인회원 유료
즙장은 중국의 조리서에 수록되지 않은 순수 우리나라 속 성장으로 많은 종류가 있었으나, 보존성 문제로 대부분 맥이 끊겨서 전해지지 않기 때문에 조선시대 및 1950년 이전 조리 서의 즙장을 조사하여 밝혔다. 그 중 가지와 오이 등의 채소를 넣는 즙장은 34 가지, 넣지 않는 즙장은 9가지였다. 즙장의 주 재료는 콩과 밀기울이며, 보리, 메밀도 쓰였다. 즙장메주는 빨 리 뜨게 하기 위하여 일반메주보다 작게 만들었는데, 작은 알 형태가 가장 많고, 납작하거나 둥근 칼자루 형태도 있다. 즙장 은 메주가루를 소금과 물로 이겨서 담그는 것이 가장 많다. 함께 쓰는 것으로는 누룩가루, 밀기울, 밀가루, 술, 말장, 간장, 엿기름, 탁주 등이 있다. 즙장메주는 용기에 넣어서 띄우는 것 도 있고, 넣지 않고 띄우는 것도 있는데, 용기는 섬과 둥구미 가 가장 많고, 버드나무그릇, 치룽, 독도 사용하며, 즙장메주 의 깔개 및 덮개는 닥나무 잎을 가장 많이 사용하고, 그 외에 짚, 북나무잎, 뽕잎, 가랑잎, 솔잎, 콩잎도 사용한다. 즙장은 다 른 장과 달리 말똥, 두엄, 풀더미에 묻혀서 이들이 썩으면서 내는 60~65℃의 열로 가열하여 숙성시킨다. 즙장은 맥이 끊기 거나 쩜장, 지례장, 무장, 빠금장, 막장, 집장, 토장 등의 형태 로도 변하였다. 이들 장은 즙장에서 사용하지 않는 쌀, 엿기 름, 고춧가루 등을 사용하고 있는 점에서 다르다.
4,600원
16.
2015.10
구독 인증기관 무료, 개인회원 유료
The purpose of this study is to investigate 5th grade elementary school girls’ effort to recognize and use nutritional labels on processed foods and restaurant meals to encourage dietary behavior. The subjects (n=976) were divided into three groups (effort group, n=711; normal group, n=193; and no-effort group, n=72) depending on level of effort for the healthy dietary behavior such as eating balanced meals, eating three meals regularly, and eating meals slowly. In the effort group, the frequency of food intake for breads, ramen, noodles and fast foods was significantly lower, while frequency of food intake for fruits and vegetables and salad was significantly higher than in the other two groups. In the effort group, the ratio of the respondents that perception of nutrition labeling on processed foods and restaurant meals was 80.5% and 31.4% and the ratio of girls who checked the nutrition labeling at their point of purchase was 71.1% and 24.7%, respectively. Reasons given for not reading nutrition labeling for restaurant meals were ‘not interested’ for 34.6% of the effort group, and 52.2% of the no-effort group. Therefore, it is necessary to create an educational program on healthy dietary behavior, including how to read nutrition labeling and establishment of proper body image perception for elementary school girls.
4,000원
17.
2015.10
구독 인증기관 무료, 개인회원 유료
The study was carried out to investigate the efficacy of current nutrition labeling of processed foods and examine awareness among university students of nutrition information given current nutrition labels, and also awareness of the one-serving size of snacks that come in differently sized packages. A total of 100 students in Chungbuk, Korea participated in this study. About 60% of the subjects knew about nutrition labeling; however, a very small percentage (11%) of the subjects reported an experience of being educated about nutrition labeling. Also, just 32% of the students checked nutrition labels when they purchased processed foods. When understanding of nutrition information on labels of snacks in differently sized packaging was tested, over 80% of the subjects understood nutrition information accurately. Five different package sizes were studied. Of these 5, packages containing about 200% of one standard serving showed the highest rate of misunderstanding of total energy contents per container. Interestingly, the students most strongly preferred containers that contained 300% of one standard serving. From these results, we conclude that students consider the current recommendation for a serving size to be small, which may be related to misreading of nutrition labels of snacks that come in packages containing less than 300% of one standard serving size. To improve accurate understanding of nutrition labels of snacks, total package labels or dual column labels on packages containing less than 300% of one standard serving size should be considered.
4,000원
18.
2015.10
구독 인증기관 무료, 개인회원 유료
In this study, coffee waste was extracted with different solvents such as ethyl acetate, methylene chloride and methanol to investigate the total polyphenol contents, electron donating ability and the inhibitory effect on glutathione S-transferase. The total polyphenol contents were 3,060.61±357.12 μg GAE/mL in ethyl acetate, 909.09±35.71 μg GAE/mL in methylene chloride, and 1,602.27±30.36 μg GAE/mL in methanol. The total polyphenol contents showed a significant difference (p<0.05) between the solvents. The electron donating ability was 80.20±1.45% for ethyl acetate, 81.94±0.45% for methylene chloride, and 85.14±1.53% for methanol. The electron donating abilities were significantly different (p<0.05) between the solvents. The inhibitory effect of the various extracts on glutathione S-transferase (% inhibition) was 92.12±0.56%, 88.48±0245% with methylene chloride extract, and 90.85±0.14% with methanol extract. These too were significant different (p<0.05) between the solvents. The two portions of coffee waste extracts obtained from ethyl acetate and methanol showed meaningful results on the total polyphenol contents, and the inhibition effects on glutathione S-transferase. Therefore, they can be utilized to develop health care foods and can be applied as antioxidants for cosmeceuticals.
4,000원
19.
2015.10
구독 인증기관 무료, 개인회원 유료
24-hour recall is the dietary assessment method most frequently used to evaluate dietary intake; however, accuracy is an issue when using this method, especially in large-scale studies. The purpose of this study was to assess the validity of dietary intake estimation using one serving size. Estimates of energy and nutrients taken in over a 24-hr period based on actual intake amount (24HRAI) and based on estimates of one serving size (24HRSS) were compared. Data were analyzed using a paired t-test, Pearson’s correlation coefficients, and a cross-classification method. In male subjects, intake levels of energy, fat, vitamin C, vitamin B1, Zn, and total food measured using 24HRAI were significantly higher than those measured using 24HRSS. In female subjects, intake of carbohydrates, fiber, fat, vitamin A, vitamin C, vitamin B complexes, various minerals, and total food measured using 24HRAI were significantly lower than those measured using 24HRSS. Energy-adjusted Pearson’s correlation coefficients revealed that intake of all nutrients showed a significant positive relationship between the two measurement methods in both males and females. Cross-classification analysis revealed that 50.5~67.6% of women and 40.3~71% of men were classified in the same quartile of intake of each nutrient when comparing data from 24HRAI and 24HRSS. We conclude that using one serving size in 24-hr recall analysis was valid and therefore may be used in studies to assess food consumption in the general adult population. Also, this method can be used to classify energy and nutrient intake into quartile, which is useful in examining the association between diet and chronic diseases.
4,000원
20.
2015.10
구독 인증기관 무료, 개인회원 유료
Taurine is an abundant amino acid in many animals, including humans. Relatively large amounts of taurine are found in leukocytes, heart, muscles, retinas, kidneys, bones, and liver. Taurine has antioxidant effects; it reacts with hydrogen peroxide to prevent oxidation of the cell membrane. Taurine enhances the effects of anticancer drugs, while also reducing side effects, and taurolidine, a taurine derivative, has been shown to exhibit anti-cancer effects without notable side effects in several types of cancer. Taurine aids in cholesterol metabolism by increasing the rate of synthesis of bile acids, and, thus, reduces triglyceride levels. In addition, taurine is involved in the growth and differentiation of nerve cells and is associated with some neurological disorders. Taurine aids in bone formation and prevents bone dissolution. Moreover, taurine prevents liver damage from a variety of drugs and, thus, protects the liver. Taurine is involved in the development and function of the retina and lens. It also has anti-atherosclerotic and anti-thrombotic effects that protect against cardiovascular disease. Taurine may have additional physiological functions, and warrants further investigation.
4,600원
1
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