This study aimed to investigate the changes in nutritional components of six domestically bred soybean cultivars before and after fermentation with Rhizopus oligosporus. Analysis of five vitamins and minerals showed that levels of vitamin B2, vitamin B3, phosphorus, and calcium increased in all cultivars following fermentation, with notable variations among the cultivars. Specifically, the vitamin B2 content in Daepung and Daewonkong increase significantly, by 6.8-fold and 6.7-fold, respectively, compared to pre-fermentation levels. Additionally, Danbaekkong exhibited the highest calcium content after fermentation, at 3.90 mg/g. Before fermentation, soybean oligosaccharides contained 3.4 to 9.0 times more stachyose than raffinose; however, these levels decreased by over 80% across all cultivars after fermentation with Rhizopus oligosporus. The total dietary fiber content rose from 9.28%~11.32% before fermentation to 12.57%~14.86% afterward, though no significant differences were observed among the cultivars. This study confirms that fermentation with Rhizopus oligosporus enhances the nutritional value of domestically bred soybeans, particularly regarding vitamin B2, vitamin B3, calcium, phosphorus, oligosaccharides, and total dietary fiber.

This study was conducted to investigate changes in immunoglobulin G (IgG) concentration, nutrient content, and microbial communities of fresh and heat-treated Holstein colostrum collected from a colostrum bank operated by a local agricultural technology center in Gyeongsangbuk-do, South Korea. Of the 16 colostrum samples, 8 were heated at 60℃ for 30 min under a pressure of 0.9–1 bar. The colostrum samples were stored at −70℃ until use, at which time they were thawed at 50–55℃ in a water bath to analyze IgG levels, chemical composition, and microbiome, which was identified by 16S rRNA gene sequencing using the Illumina MiSeq-PE250 platform. The IgG concentrations were similar in fresh and heat-treated colostrum. The fat, protein, and lactose contents also did not differ in these samples. However, somatic cell count (SCC) was lower in heat-treated colostrum than those in fresh colostrum (p<0.05). At the phylum level for the microbiome of fresh colostrum, Proteobacteria (44.16%) was the most abundant taxa, followed by Bacteroidota (33.26%), Firmicutes (10.04%), Actinobacteriota (7.14%), and a marginal difference in the order of abundance was observed in heat-treated colostrum. At the genus level, bacteria belonging to Sphingomonas, Delftia, Ochrobactrum, Simplicispira, and Lactobacillus were more abundant (p<0.05) in the heat-treated colostrum, while the abundance of Acinetobacter in the fresh colostrum was four times more (p<0.05) than that in the heat-treated colostrum. Our results demonstrated that heating does not affect IgG level and colostrum composition but reduces SCC (p<0.05), suggesting that heat-treated colostrum can potentially be put to further use (e.g., feeding Hanwoo calves) without compromising its quality. Differences in the microbiome between the fresh and heat-treated colostrum were limited. Further studies are required to extensively investigate the quality and safety of colostrum collected from dairy farms to ensure better utilization and processing at a local agricultural technology center.

국내 유통 중인 과·채류음료 64건을 대상으로 비타민 C, 폴리페놀, 무기질 함량에 대해 분석하였다. 분석 결과 비 타민 C는 1.851-251.108 mg/100 mL의 범위를 나타냈고, 비 가열 처리 사과주스에서 평균 함량 89.646 mg/100 mL로 가장 높게 나타났다. 폴리페놀은 260.767-1895.095 mg GAE/L의 범위를 나타냈으며 비가열 처리 사과주스에서 평균 함량이 1042.311 mg GAE/L로 가장 높게 나타났다. 무기질의 경우에는 100 mL 당 평균 함량이 가열 처리 오 렌지주스에서 셀레늄, 구리가 각각 0.101 μg, 22.875 μg으 로 가장 높게 나타났다. 비가열 처리 딸기주스에서 마그 네슘, 인, 철의 평균 함량이 각각 4.281 mg/100 mL, 16.085 mg/100 mL, 0.400 mg/100 mL으로 가장 높게 나타 났으며, 가열 처리 딸기주스에서 아연의 평균함량이 149.344 μg/100 mL으로 가장 높게 나타났다. 성인남성기준 일일권장섭취량과 비교해보았을 때, 200 mL의 주스 한 컵 을 마실 경우, 비타민 C는 하루 권장섭취량의 최대 5배 섭 취가 가능했고, 무기질 중 철은 50% 이상 충족이 가능했다.

발효 느타리버섯재배부산물을 급이한 흰점박이꽃무지 유충의 영양성과 안전성을 검증하고자 참나무 발효톱밥으로 사육한 유충의 영양성분 과 유해물질을 비교분석하였다. 조단백질 함량은 발효 느타리버섯재배부산물을 급이한 유충(OMCB)에서 54.0%로 참나무 발효톱밥을 급이한 유 충(FOS) 47.2%보다 1.1배 많았다. 필수아미노산 중 류신은 OMCB에서 2.8%로 가장 높았고, FOS에서는 2.7%로 비슷한 수치였다. 비필수아미 노산은 OMCB에서 프롤린의 함량이 7.2%로 가장 높았고 FOS (5.6%)보다 1.3배 더 높았다. 무기질 중 칼륨은 OMCB (2771.2 mg/100 g)와 FOS (2765.0 mg/100 g)에서 비슷한 수치였고, 불포화지방산 중 올레산은 OMCB (58.2%)와 FOS (59.6%)에서 가장 높은 함량을 나타냈다. 유 해물질 분석 결과, OMCB와 FOS에서 납, 카드뮴, 비소 모두 식용곤충 중금속 기준에 적합하였고, 식중독균에 속하는 대장균과 살모넬라균은 모두 불검출되었다. 위 연구 결과에 따르면, 발효 느타리버섯재배부산물 급이 흰점박이꽃무지 유충은 단백질과 불포화지방산뿐만 아니라 다양한 영양성 분을 포함하고 있으며, 안전성 또한 검증되었으므로 식용으로 활용하기에 적합할 것으로 판단된다.

This study analyzed the nutritional composition of Korean landrace crops, including 4 rice and 3 legume varieties, before and after cooking. The study aimed to provide fundamental nutritional data for these traditional crops, valuable for dietary planning and product development in the food industry. The results showed that cooking significantly affected most nutrients, except some minerals and vitamins. the nutritional content of the landrace crops was generally similar to common varieties, with some notable differences. Jaepat had higher carbohydrate content than common red beans. Most landrace crops showed higher phosphorus levels compared to common varieties, except Seonbijabi-kong. Potassium content was notably higher in all landrace rice varieties. Regarding vitamins, beta-carotene was not detected in landrace rice, and vitamin B1 and B3 levels were lower in landrace crops. However, Geomeunkkae-ssal-byeo had the highest vitamin E content among landrace rice varieties. This study provides valuable nutritional data on Korean landrace crops, which can be used to promote the consumption and preservation of these genetic resources. The study also suggests that the obtained nutritional information can be utilized as a basis for meal planning by consumers and food service facilities, as well as for product development in the food industry.

This study analyzed the changes in the nutritional components, properties, physicochemical properties, general bacteria, and lactic acid bacteria of pickled cabbage depending on the cultivation area. An analysis of the nutritional composition on the first day of storage showed no significant difference in the calories, carbohydrates, protein, fat, and dietary fiber contents regardless of the cultivation region, but regional differences were observed in the vitamin C content in the order of Andong > Pyeongchang > Haenam. The total free amino acid content appeared in the order Andong > Pyeongchang > Haenam, and the GABA (-amino-n-butyric acid) content appeared in the order Haenam > Andong > Pyeongchang. In addition, pickled cabbage was observed on the 1st, 5th, and 10th days of storage at 4oC. No significant change in appearance was observed on the 1st and 5th days, but changes were observed on the 10th day. Regardless of the cultivation area, the salinity (p<0.05) and pH (p<0.05) decreased significantly as the storage period increased, while the sugar content (p<0.05) and acidity (p<0.05) increased significantly. The general bacteria (p<0.05) and lactic acid bacteria (p<0.05) counts increased significantly as the storage period increased, irrespective of the cultivation region.

Lycium barbarum extract has a high potential to be developed as a health functional food due to the various health-promoting effects of Lycium barbarum. This study analyzed changes in nutritional and functional components depending on the extraction solvent (purified water and a mixture of purified water and alcohol) and the condition of the sample. The nutritional components (carbohydrates, protein, fat, ash), organic acids, amino acids, total phenolic compounds, and total flavonoids of the extract produced during the extraction process were analyzed. The nutritional composition and functional substances of the extracts showed some differences depending on the type of solvent and the condition of the sample. The amounts of crude protein (7.61%), crude fat (1.63%), carbohydrate (90.22%), and ash (0.54%) of dried Lycium barbarum extract using purified water as a solvent were similar to those of the powder sample extract. The highest content of citric acid was 4.31 mg/mL, similar to the case of acetic acid, when the powder sample used a mixture of purified water and alcohol as a solvent. The highest amino acid content was 357.39 mg/mL when the powder sample was mixed with purified water and alcohol as a solvent. The total amount of phenolic compounds was 686.16 g/L when the powder sample was extracted with a mixture of purified water and alcohol as a solvent. The highest total flavonoid content was 111.32 g/L when the powder sample was extracted with a mixture of purified water and alcohol as a solvent.

만성췌장염은 췌장암 발생의 위험인자 중 하나로, 췌장암 감시가 주목을 받고 있다. 유전자 변이 여부에 따라 유전성 만성췌장염과 산발성 만성췌장염으로 분류할 수 있다. PRSS1 변이 유전성 만성췌장염의 경우 췌장암 발생 위험이 매우 높아 40세 이후 선별 검사 및 추적 감시가 필요하다. 그 외의 유전성 만성췌장염 및 산발성 만성췌장염에서 췌장암의 발생률은 상대적으로 낮아 선별 검사 및 추적 감시를 권고하지 않는다. 췌장암 선별검사의 방법으로 복부컴퓨터단층촬영 또는 췌장자기공명영상이 적합하다. 내시경초음파는 췌장실질의 염증, 섬유화 및 석회화로 인하여 권유하지 않는다. 산발성 만성췌장염에서도 다양한 췌장암 위험인자가 동반되는 경우 췌장암의 발생 빈도가 상당히 증가하고 만성췌장염 진단 후 5년 동안은 췌장암 발생률이 지속적으로 높아 환자의 증상 및 개별적 상황에 따른 췌장암 선별 검사 시행 및 추적 감시를 고려할 수 있다. 만성췌장염은 영양실조 발생이 높으므로 관심, 영양상태 평가 및 적극적인 영양요법이 필요하다. 필수 영양소 공급뿐만 아니라 미량영양소 공급을 놓치지 않도록 한다. 그리고 만성췌장염 환자에서 골다공증 또는 골감소증의 위험이 높음을 인지하고 이의 진단, 예방 및 치료에 관심을 둘 필요가 있다. 각 기관의 영양지원팀에 의뢰하여 적극적으로 영양요법을 시행하는 것도 도움이 되겠다.

갈색거저리 유충의 사료인 밀기울은 대부분 수입에 의존하고 있는데 일부 국가의 식량 수출 중단 조치 등에 따른 국제 곡물가격 상승으로 밀기울 가격은 인상되고, 식용곤충 판매가격이 하락하면서 생산비 절감을 위한 사료 개발이 요구되고 있다. 농업부산물 3종을 50% 이상 급이하게 되면 유충 생육이 저하되었기 때문에 본 연구는 적정한 배합비율을 선정하기 위해 첨가사료 20, 30% 함량으로 밀기울과 혼합하여 사료를 급이하였을 때 갈색거 저리 유충의 생육 특성과 영양성분 변화에 대해 밀기울만 제공한 대조구와 비교하였다. 부산물 A와 B, C를 각각 30% 함유한 처리구에서 갈색거저리 유충 무게는 대조구와 차이가 없음을 확인하였다. 먹이소화율은 부산물B를 20% 함유한 처리구가 80.5%로 대조구에 비해 높았고, 부산물C 30% 처리구에서 72.6%로 가장 낮았다. 갈색거저 리 유충의 생육일수 100일 기준으로 부산물B 30% 처리구에서 용화율이 76.1%로 대조구보다 1.6배 높았으며, 부산물A 20% 처리구는 29.2%로 용화율이 가장 낮았다. 갈색거저리 유충의 조단백질 함량은 부산물 C 30% 처리 구에서 대조구보다 10.3% 증가하여 아미노산 분석을 진행한 결과 sarcosine과 ornithine이 2.5배 이상 증가하였다. 이를 통해 부산물 B나 C를 30% 함유한 사료를 급이하였을 때 사육 원가를 절감하여 유충을 생산할 수 있을 것으로 사료된다.

Black chestnut (BC) was obtained through aging of fresh chestnut (FC) at 80℃ for 15 days. Proximate and mineral compositions along with colors of FC and BC were evaluated. With aging, moisture contents decreased by 50%, whereas sugar contents, carbohydrate contents, and calories increased. Contents of minerals (Fe, P, Ca, Na, Mg, K) were significantly higher in FC than in BC, showing an order of Mg < Ca < P < K in both FC and BC. Using a Hunter color system, it was found that lightness (L), redness (a), and yellowness (b) values of FC were higher than those of BC. Antioxidant and cytotoxic activities of hot water and ethanol (50, 80, 100%) extracts prepared from FC and BC were evaluated. Extraction yields were lower with FC than with BC. Among water and ethanol extracts, water extract showed the highest DPPH radical scavenging activity for both FC and BC. IC50 values for ABTS+ radical scavenging activities increased after aging. Cytotoxicities of FC and BC extracts were similar to each other. They were different against various cell lines (3T3, HeLa, and Sarcoma-180). These results suggest that BC could be used as a new processed food using chestnut.

The foraging behavior of honey bees can be attributed to the nutritional incentives they gain from their activities. Nevertheless, a persistent question has revolved around how the nutritional composition undergoes alterations during the process of converting pollen into bee bread. We embarked on a comprehensive investigation of nutritional shifts, spanning from fresh pollen to bee-pollen, pollen patties, and bee bread. Our research findings unveiled that pollen exhibited notably higher levels of individual amino acids, resulting in significantly elevated overall amino acid content compared to bee-collected pollen. While we provided pollen patty to the honey bee colony, initially, during the first 3 to 7 days, there were no substantial discrepancies in the total amino acid content between bee bread and the pollen patty. Intriguingly, unlike most amino acids, we detected a distinct pattern of higher proline content in bee bread compared to bee-pollen or the pollen patty. This shift in amino acid composition likely stems from the incorporation of nectar and other secretions during the bee bread-making process. Moreover, over a span of approximately 14 days within hive conditions, the amino acid content in bee bread increased. Conversely, in terms of fatty acid contents, they were found to be lower in bee bread than those in the pollen patty, with no significant temporal differences observed. Regarding mineral content, bee bread, in general, contained fewer minerals than bee pollen and pollen patties. In conclusion, the transformation of pollen into bee bread involves dynamic alterations in nutrient contents, influenced by both intrinsic bee-related factors and external factors within the hive environment.

This study analyzed the chemical characteristics and physiological activity of five kinds of fresh vegetables produced in trees in early spring and tried to use them as basic data for wild vegetable producers and processed food manufacturers using wild vegetables. The crude protein, minerals, ascorbic acid, folate, total phenol, total flavonoid, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and ACE (angiotensin converting enzyme) inhibitory activity were determined. Five spring wild vegetables contain high protein and phosphorus, indicating that they are useful food ingredients as sources of protein and phosphorus. Vitamin C content was high in R. venicifera and C. sinensis shoots, and in particular, R. venicifera and A. cortex shoots have high folic acid (folate) contents of 1,903.91 ug% and 1,525.35 ug%, respectively, which is considered a good food for folic acid intake in spring. The total phenol content was between 0.52% and 1.27%, and it was the highest in C. sinensis of 1.27%, followed by the order of R. venicifera, A.cortex, K.pictus, and A. elata, which tended to be consistent with the total flavonoid content. As for DPPH radical scavenging ability, C. sinensis (55.93%) showed the highest activity, and ACE inhibitory activity showed the highest activity in A. cortex (88.04%).

The labor environment in Korea has changed and problems related to employment types are treated as important issues. Especially, the ratio of irregular workers has not only increased relatively, but the labor conditions in Korea also have worsened in the current years. Studies have reported an association between temporary workers and the prevalence of diseases. However, there is insufficient research on chronic disease and employment types. Methods: The current study examines the prevalence rate of diseases and health behavior by categorizing employment types among Korean adults. Data were obtained from the 2016-2018 Korea National Health and Nutrition Examination Survey. Totally, the data of 2,366 workers (1,239 regular and 1,127 irregular) were analyzed in the study. The types of employment were classified by a questionnaire querying about working conditions. The results showed that irregular workers earned less than regular workers and had a significantly higher prevalence of diabetes mellitus and hypertension. We propose that if discrimination related to working conditions were relieved, irregular workers would be able to invest more time to exercise and doing check-ups regularly. In addition, individual nutrition consultations considering the knowledge and personal environmental factors of each individual are necessary for the improved health of all workers.

Flammulina velutipes, known as winter mushroom in the family of Physalacriaceae, is the main edible and export mushroom with the third highest production after oyster and king oyster mushroom in Korea. However, as normal consumers regard F. velutipes as a simple subsidiary material, there is a limitation to increasing mushroom demand. In order to overcome the consumption limit and increase the differentiation of new varieties, it is necessary to breed varieties with enhanced functionality in consideration of consumer preferences. Therefore, the study was performed to analyze nutrient components and several useful functional substances with 26 genetic resources of F. velutipes. Analyses of inorganic compound(Ca, K, Mg) and 15 amino acids revealed that Strain 4148 had the highest content among the 26 strains. Beta-glucan, which increases immune activity and polyphenol, which exert antioxidant effects were higher in non-white strains than in white strains with a small number of exceptions. Among the five fatty acids, linoleic acid(an omega-6 fatty acid) and α-linolenic acid(an omega-3 fatty acid), were detected in six mushroom strains. α-linolenic acid, which was not found in five major mushrooms including oyster mushrooms, was identified in F. velutipes. The results of HPLC analysis showed that ‘Auram’ (Strain 4232) and ‘Baekseung’(Strain 4230) had the highest content of the stabilizing neurotransmitter GABA(15.38 μg/ml and 20.56 μg/ml, respectively) among non-white and white strains, respectively. Our findings provide useful information for breeding F. velutipes to obtain strains with enhanced functionality.