This study aimed to investigate the effects of amino acid complex additives, such as protected vitamin C (VC) or detoxified sulfur (DS), on the growth and metabolism of Hanwoo cattle under high-temperature conditions. Accordingly, farms in Temperature-Humidity Index (THI) regions ranging from 78 to 89 for over 100 days were selected. The experimental groups were control, T1 (lysine + methionine + VC, 50 g/head/day), and T2 (lysine + methionine + DS, 50 g/head/day) with 70, 77, and 71 animals each. The range of the THI for 115 days was 78-89, and this occurred in most of the experiment days. The results showed that there was no significant difference in rectal temperature among the groups. The body weight increased to 786.4 and 809.0kg in the T1 and T2 groups, respectively, compared to the control group (p<0.05). Linoleic acid showed a high result of 2.01% in the T1 group compared to the control group (p<0.05). Unsaturated fatty acids were higher at 55.70 and 56.54% in the T1 and T2 groups, respectively, compared to the control group (p<0.05), and the omega 6/3 ratio was reduced to 20.10% (p<0.05). These findings indicate that T1 has a positive impact on growth, meat quality, and fatty acid composition compared to the control group. In conclusion, amino acid complex with VC improved the body weight of Hanwoo steers and the unsaturated fatty acids and essential amino acids of their meat; however, further research is needed to clarify this impact on carcass performance.

본 연구는 혈중 비타민 E 농도와 대사증후군의 관련성을 살펴보고 비타민 E의 신체에 미치는 영향을 살펴보고자 한다. 분석 자료는 질병관리본부에서 시행한 국민건강영양조사 제7기 3차 (2018년도) 자료를 사용하였으며 본 연구에서는 만 19세 이상 성인은 대상으로 혈중 비타민 E의 농도를 검사한 대상 자 중 남자 944명, 여자 1,080명을 최종 분석하였다. 자료 분석은 일반적 특성에 따른 혈중 비타민 E 농도 차이는 Chi-square와 t- test로, 혈청 비타민 E 농도와 대사증후군 하부요인들 간의 관계는 Pearson 상관 관계로, 혈중 비타민 E 농도와 관련된 대사증후군 지표는 로지스틱 회귀분석을 하였다. 대사증후군의 하부 요인과 혈중 비타민 E의 회귀분석 결과 HDL-cholesterol이 정상군이 과잉군에 비해 높았으며(OR:1.042, CI:1.028-1.056), 중성지방도 정상군에 비해 유의미하게 높았다(OR:1.010, CI:1.009-1.012)(p<0.01). 따 라서 본 연구를 통하여 환자의 연령에 맞는 영양 및 건강프로그램을 개발할 것을 제안한다.

This study aimed to determine the changes in the vitamin B5 content of raw and cooked vegetables. The nineteen vegetables were subjected to different cooking methods, viz. blanching, boiling, pan-broiling, and steaming. Vitamin B5 was quantified by reversed-phase high-performance liquid chromatography (HPLC) using photodiode-array (PDA) detection (200 nm). The standard reference materials (SRM) were used to validate the accuracy of vitamin B5 measurement method used in this study. The cooking yields ranged from 82.63 to 107.62% and decreased in most of the vegetables except bitter melon, curled mallow, and eggplant. The raw kabocha squash, Danhobak, had the highest vitamin B5 content (0.671 mg/ 100 g) among the samples. All cooked vegetables showed lower vitamin B5 content compared to the raw samples. The true retention ranged from 0% (crown daisy, blanching) to 84.49% (kabocha squash, steaming). These results indicate that vitamin B5 is degraded after cooking. Pan-broiling and steaming are better cooking methods than the others for retaining vitamin B5. The true retention of vitamin B5 in the samples markedly depends on the cooking method and food matrix. These results can be used as important basic data for nutritional evaluation of meals.

In this study, a comparative dissolution experiment was conducted between an immediate-release and a controlled-release vitamin C tablet applied with a technology to control the dissolution of vitamin C to maintain the vitamin C level in the human body. In order to confirm the dissolution rate (%) of vitamin C tablets, HPLC determination was conducted based on the dissolution test methods in the ‘Korean Pharmacopoeia (No. 2020-88),’ ‘Guidelines on Specifications of Dissolution Tests for Oral dosage Forms,’ and ‘Standard and Specifications for Health Functional Foods (No. 2020-63)’ from Ministry of Food and Drug Safety (MFDS). In addition, the dissolution pattern between the immediate-release tablet and the controlled-release tablet was comparatively analyzed. The analysis result confirmed that the immediate-release vitamin C tablet was 100% dissolved after 45 minutes, while the controlled- release vitamin C tablet was 100% dissolved after 480 minutes (8 hours). Furthermore, the dissolution rate (%) at 60 minutes was slower than that of the immediate-release vitamin C tablet. Based on these results, this study confirmed that the dissolution rate (%) test and development of controlled-release tablets containing vitamin C as the main component a re possible.

This study examines the effects of different cooking methods (stir-frying, steaming, superheated-steaming) on the contents and the true retention of moisture, water-soluble vitamins, and bioactive compounds of ten selected vegetables: broccoli, brussels sprout, cabbage, eggplant, green bean, onion, red cabbage, red onion, squash, and tomato. The total color difference (ΔE) values were decreased after stir-frying the samples, except for eggplant, green bean, and tomato. The true retention of water-soluble vitamins (B1, B2, B3, and C) was increased in most vegetables after superheated-steaming, as compared to steaming and stir-frying. Moreover, compared to the uncooked vegetables, a higher true retention of total polyphenol and flavonoid was obtained for most vegetables subsequent to superheated-steaming. Total anthocyanin content was detected only in eggplant, red cabbage, and red onion, and a smaller loss of anthocyanin was determined after subjecting red cabbage to superheated-steaming. Also, the free radical scavenging activities were higher in superheatedsteaming vegetables, except in eggplant and squash. These results indicate that superheated-steaming induces a positive effect for retaining water-soluble vitamins and functional components of vegetables.

This study investigates the relationship between vitamin C intake and obesity prevalence among Korean adults. Based on data of the Korean National Health and Nutrition Examination Survey (2016-2017), a total of 1,356 participants were included in this analysis. Increasing the dietary vitamin C intake resulted in a significantly decreased occurrence of BMI obesity prevalence (p for trend=0.0194) and WC obesity prevalence (p for trend=0.0452). Moreover, increasing the dietary vitamin C intake of Korean adults having a high frequency of eating breakfast resulted in significantly decreased BMI obesity prevalence (p for trend=0.0406) and WC obesity prevalence (p for trend=0.0432). Among the Korean adults who ate out frequently, decreased BMI obesity prevalence was determined with increased intakes of dietary vitamin C (p for trend=0.0193) and total vitamin C (food and dietary supplements) (p for trend=0.0429), whereas significant decrease in WC obesity prevalence was observed with increased dietary vitamin C intake (p for trend=0.0484). Our results provide conclusive evidence that consumption of dietary vitamin C is associated with obesity prevalence in Korean adults, according to their habits of eating breakfast and frequency of eating out.

In this study, the content of water-soluble vitamins such as vitamin B1 (thiamin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B7 (biotin), B12 (cyanocobalamin), and C (ascorbic acid) in dishes containing meat and seafood consumed in Korea were determined by high-performance liquid chromatography (HPLC) with ultraviolet and fluorescence detection. All analyses were performed under strict quality control of vitamins B1, B2, B3, B5, B6, B7, B12, and C. The highest content of vitamin B1 was observed in Bugeo-gangjeong (1.373 mg/100 g) and the highest level of vitamin B2 (5.162 mg/100 g) was found in pig liver. Bugeo-gangjeong showed the highest content of vitamin B3 (21.676 mg/100 g), and kkomak-muchim contained considerable amounts (43.310 mg/100 g) of vitamin B5. Vitamin B6 was not detected in most seafood dishes except for yangnyeom myeongran-jeot (0.274 mg/100 g) and was present at low levels or not present at all in meat dishes. The highest content of vitamin B7 was 6.506 μg/100 g in saeu-jeon and kkomak-muchim showed the highest content (21.132 μg/100 g) of vitamin B12. The highest content of vitamin C was in yangnyeom myeongran-jeot (84.508 mg/100 g). In addition, the analysis methods of each water-soluble vitamin were verified. These results showed that seafood-based ingredients in several dishes could be a good source of water-soluble vitamins.

본 연구는 국내 식생활의 기본적인 구성식단 중 하나인 고기류, 곡류, 그리고 면류에 함유되어 있는 수용성 비타민 B군(B1, B2, B3, B7)을 조사하였다. 본 연구에서 확인된 고기류의 B1은 0.039-0.295 mg/100 g의 범위를 나타내었고, B2는 0.029-0.327 mg/100 g의 범위를 나타내었다. B3는 0.158-3.183 mg/100 g의 범위를 나타내었고, B7은 0.812- 2.588 μg/100 g의 범위를 나타내었다. 곡류의 경우 B1은 0.069-0.097 mg/100 g의 범위를 나타내었고 B2는 0.008- 0.100 mg/100 g의 범위를 나타내었다. B3는 0.092-0.709 mg/ 100 g의 범위를 나타내었고, B7은 0.814-8.918 μg/100 g의 범위를 나타내었다. 면류의 경우 B1은 0.057-0.128 mg/100 g의 범위를 나타내었고, B2는 0.008-0.048 mg/100 g의 범위를 나타내었다. B3는 0.022-6.537 mg/100 g의 범위를 나타내었고, B7은 0.474-3.067 μg/100 g의 범위를 나타내었다. 본 연구에서 확인된 고기류, 곡류, 그리고 면류에 수용성 비타민 함량은 영양성분 기초 데이터베이스 구축 연구로써 이용될 수 있다고 생각된다.

목적 : 한국인을 대상으로 혈청 25(OH) 비타민 D 농도와 근시와의 연관성을 알아보고자 하였다. 방법 : 국민건강영양조사 2010년도 자료를 이용하였으며, 나이는 10세 이상부터 69세까지 총 5,488명을 대상으로 하였다. 근시의 정도는 등가구면 굴절력을 기준으로 -3.00<SE≤-0.50 D를 경도 근시, -6.00<SE≤-3.00 D를 중등도 근시, SE≤-6.00 D를 고도 근시로 정의하였다. 혈청 25(OH) 비타민 D 농도는 20 ng/mL 이하일 경우 부족군으로 20 ng/mL 초과일 경우 정상군으로 정의하였다. 피어슨이 상관분석과 공변량을 보정한 복합표본 로지스틱회귀분석을 시행하여 혈청 25(OH) 비타민 D 농도와 근시와의 연관성을 평가하였다. 결과 : 혈청 25(OH) 비타민 D 농도와 등가구면 굴절력은 양의 상관성을 보이는 것으로 나타났다(r=0.132, p<0.001). 근시의 위험 인자는 나이, 가구 소득, 교육수준, 햇볕 노출, 비만, 당뇨, 고혈압, 백내장 그리고 안질환 가족력으로 나타났다. 혈청 25(OH) 비타민 D 농도가 20 ng/mL 이하일 경우 위험 인자를 보정한 후에도 고도 근 시의 위험이 2.55배(95% 신뢰구간: 1.27~5.16) 증가하였다. 결론 : 한국인에서 고도 근시는 혈청 25(OH) 비타민 D 농도와 연관성이 있었다.

The objective of this study was to investigate the effects of dietary vitamin B intake on biomarkers related to lipid metabolism, inflammation and blood glucose control, that are important in the development of type 2 diabetes and its complications. Seventy-six adults (42 males, 34 females) were recruited from a group of diabetes patients who had visited the medical center for treatment. Data on anthropometric characteristics and dietary intake of thiamine, riboflavin, niacin, vitamin B6 and folate were collected using 24-hour diet recall and the CAN Pro 4.0 program. Also, data on clinical indices such as serum lipids, blood pressure, high-sensitivity C-reactive protein (hs-CRP), hemoglobin A1c (HbA1c) and homeostasis model assessment 2-insulin resistance (HOMA2-IR) were collected and analyzed for correlation with dietary vitamin B intake. Results from the dietary intake survey showed that riboflavin and folate intake (in males) and folate intake (in females) were below the Dietary Reference Intake for Koreans. Statistical analysis revealed a negative correlation between hs-CRP and dietary intake of B vitamins. Riboflavin intake was inversely associated with systolic blood pressure after adjustments for age, BMI, smoking, alcohol consumption, exercise, ingestion of diabetes mellitus medication and energy intake (p<0.05). Our results suggest that dietary vitamin B may influence inflammation and consequently may help in better management of type 2 diabetes.

The purpose of this study was to prepare bread added with sea buckthorn (Hippophae rhamnoides L.) berry powder (SBBP) (1, 3, and 5%) using a straight dough method. The quality and antioxidant characteristics of the bread were analyzed. The results indicated that the pH value and dough raising power of the dough decreased and the moisture content of the bread added with SBBP increased compared to that without the SBBP. The crust color of the bread did not change significantly. However, the crumb lightness value decreased and the redness and yellowness value increased respectively to the concentration of the SBBP. The texture measurement indicated that the hardness, gumminess, and chewiness of the bread increased with the addition of the SBBP. The total polyphenol content of the bread supplemented with the SBBP was increased (4.60~16.14 mg GAE/g) compare to the control (1.67 mg GAE/g). Dose-dependent, significant-high DPPH (26.86%) and ABTS (42.52%) radical scavenging activities were observed in the bread with the addition of the SBBP up to 5%. Based on these results, the optimum amount of the SBBP to add for baking bread would be 3% and the SBBP could be considered a functional agent.

본 연구는 복합운동이 여성노인의 폐기능, 혈중 비타민 D, 칼슘 및 골대사호르몬에 미치는 영향을 구명하기 위해 만 65세 이상 여성노인을 대상으로 운동군(n=13), 대조군(n=17)으로 구분하여 주 3회, 회당 60분의 복합운동을 실시하였다. 유산소 운동 강도는 1-4주는 40-50%HRR(RPE 12-13), 5-8주는 50-60%HRR(RPE 13-14), 9-12주는 60-70%HRR(RPE 14-15)의 강도로 설정하였고 저항 운동 강도는 1-4주는 OMNI-RES(3-4), 5-8주는 OMNI-RES(5-6), 9-12주는 OMNI-RES(7-8)강도로 설정하였다. 그 결과 폐기능 중 FEV1은 그룹×시기 간 상호작용 효과가 나타났고 운동군의 FVC/FEV1이 유의하게 증가하였다. 비타민 D는 그룹×시기 간 상호작용 효과가 나타났고, 운동군과 대조군 모두 유의하게 증가하였다. 칼슘은 그룹×시기 간 상호작용 효과가 나타났으며 대조군이 유의하게 감소하였다. 골대사호르몬 중 칼시토닌과 오스테오칼신은 그룹×시기 간 상호작용 효과가 나타났고, 오스테오칼신은 대조군이 유의하게 감소하였다. 따라서 본 연구의 결과를 통해 12주간의 복합운동이 여성노인의 신체활동을 활발하게 하여 폐 기능을 개선하고 혈중 비타민 D의 결핍을 완화할 수 있다고 생각되지만 칼슘 및 골대사호르몬에서는 유의미한 결과를 나타내지 못하였다.

본 연구에서는 13종의 밥류, 11종의 면류, 그리고 15종 의 소스류에 함유되어 있는 수용성 비타민 B1 (thiamin), B2 (riboflavin), 그리고 B3 (niacin)의 함량을 확인하였다. 실험 결과에 대한 신뢰도를 확인하기 위해 검출한계(LOD) 와 정량한계(LOQ)를 확인하였으며, 표준인증물질(SRM 1849a)을 통한 결과의 정확도를 확인하여 우수한 지표를 나타내었다. Thiamin에서 밥류의 경우 잡채밥이 가장 높은 함유량을 확인하였고, 면류의 경우 막국수, 그리고 소스류의 경우 토마토 스파게티소스가 가장 높은 함유량을 확인하였다. Riboflavin은 밥류의 경우 짜장밥, 면류의 경우 비빔국수, 소스류의 경우 강황카레 약간 매운맛에서 가장 높은 함유량을 확인하였다. Niacin에서는 밥류, 면류, 그리고 소스류에서 각각 치킨볶음밥, 잔치국수, 짜장 소스에서 가장 높은 함유량을 확인하였다. 한국인 성인 남녀의 수용성 비타민 1일 섭취권장량에 대하여 식품에 함유되어 있는 양을 확인한 결과 강황카레 약간 매운맛에서 가장 높은 riboflavin의 함량이 남자의 경우 217.40%, 여자의 경우 271.75%로 가장 높은 함량을 확인하였다. 본 연구를 통해서 밥류, 면류, 그리고 소스류에 함유된 수용성 비타민에 대한 영양성분 데이터베이스를 구축하고, 1일 섭취권장량에 대한 식품에 함유된 수용성 비타민의 함량 확인을 통해 국민 식생활에 필요한 자료를 제공하고자 한다.

The purpose of this study was to determine the contents of water-soluble vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin) and B12 (cyanocobalamin) in seafood-based dishes by using the high-performance liquid chromatography with the ultra violet and fluorescence detector. The vitamin B1, B2, B3 and B12 contents were analyzed in 29 seafood-based dishes. The method validation was performed on the method to determine the linearity, accuracy, limits of quantification, limits of detection and precision for vitamin B1, B2, B3 and B12. An excellent linearity range (R2=0.999~1.000) in the calibration curve for the water-soluble vitamins was observed. All analytical methods for the water-soluble vitamins showed the acceptable accuracy (89.4~119.7% recovery) and the precision (0.6~4.8% repeatability and 1.0~4.2% reproducibility). The highest content of vitamin B1 was 2.646 mg/100 g in the kkongchi-jorim, and the highest contents of vitamin B2, B3 and B12 were 0.370 mg/100 g, 10.971 mg/100 g, and 17.193 μg/100 g, respectively, in the kkongchi-gui. Our results provide reliable data on the contents of the water-soluble vitamins of seafood-based dishes in Korea.

본 연구는 특수용도식품에 함유되어 있는 비타민B12와 비오틴에 대하여 식품의 복잡한 매질 특성에 특이성을 확보할 수 있도록 현행 식품공전 시험법을 개선하고자 하였다. 식품공전에서 비타민B12와 비오틴의 시험법에 항체반응을 통해서 분석물질과 특이적으로 결합하여 그 외의 성분들을 효과적으로 제거할 수 있는 면역친화성 컬럼을 도입하여 시험용액을 정제 및 농축함으로써 전처리 과정을 개선하였다. 식품 등 시험법 마련 표준절차에 관한 가이 드라인에 따라 밸리데이션(특이성, 직선성, 검출한계, 정량 한계, 정확도, 정밀도)을 수행하고 개선된 시험법을 이용하여 유통 중인 특수용도식품의 대상 품목에 대해 시험법 적용여부를 확인하였다. 본 연구사업의 수행으로 시험·검사의 정확성을 증대시켜 특수용도식품 품질관리에 대한 신뢰성을 더 높일 것으로 본다.

본 연구에서는 다소비 농산물인 사과, 복숭아, 딸기의 품종에 따른 수용성 비타민 B군 중 B1, B2 및 나이아신을 분석하여 함량 차이를 비교하고, 식품성분표의 기초자료로 활용하고자 하였다. 품종에 따른 사과의 비타민 B1 함량은 0.063-0.208 mg/100g, 비타민 B2 함량은 0.006-0.031 mg/100g의 범위의 값으로 검출되었으나, 나이아신은 검출되지 않았다. 품종에 따른 복숭아의 비타민 B1 함량은 0.014-0.276 mg/100g, 비타민 B2 함량은 0.019-0.042 mg/100g, 나이아신 함량은 0.298-1.096 mg/100g 범위의 값으로 검출되었다. 품종에 따른 딸기의 비타민 B1 함량은 0.112-0.394 mg/100g, 비타민 B2 함량은 0.001-0.027 mg/100g, 나이아신 함량은 0.388-0.809 mg/100g 범위의 값으로 검출되었다. 따라서 사과, 복숭아, 딸기 등의 과일의 영양성분 분석 데이터베이스 구축시 품종 요인을 고려할 필요가 있다고 판단된다. 이와 더불어 과일의 수확시기, 재배방법, 환경적인 요인에 따른 차이가 있을 것으로 판단되며 그에 따른 추가적인 연구가 필요하다.

The purpose of this study was to determine the difference in vitamin B6 content according to the varieties, regions, and harvest times of vegetables and fruits in Korea using high performance liquid chromatography. We verified the accuracy of the analytical method with standard reference material 1849a and achieved reliability for internal analysis quality control with a mixture of cereal, whole wheat, and flour. As a result of the analysis, vitamin B6 contents (μg/100 g) were 6.9~86.5 in peppers, 5.1~17.2 in paprika, 4.4~5.0 in strawberries, 4.0~52.9 in tomatoes, 7.7~7.8 in Chinese cabbage, 17.3~23.3 in radishes, 13.4~37.6 in apples, 2.3~12.7 in peaches, and 3.7~12.7 in grapes. In general, the difference in vitamin B6 content showed by varieties, harvest times, and regions. Peppers showed the most difference as 79.6 μg/100 g among the varieties, and apples showed a difference as 22.8 μg/100 g by regions. According to the harvest times in grape ‘Mihwang’, there was a difference of 7.5 μg/100 g. We will collect an amount of nutritional data on various food materials, and continue to build a reliable and integrated nutritional database. And then the database will be used in the 10th revision of the Korean Food Composition Table.