본 연구는 국내 식생활의 기본적인 구성식단으로 알려진 구이, 찜, 볶음, 조림에 존재하는 다양한 영양성분 중 수용성 비타민인 B1 (thiamin), B2 (riboflavin), 그리고 B3 (niacin)의 함량을 확인하였다. 실험분석 타당성 검증을 통해서 높은 직선성(r2>0.997)을 확인하였고, 검출한계의 경우 0.001-0.067 μg/mL 그리고 정량한계의 경우 0.002- 0.203 μg/mL를 확인하였다. 또한 실험값에 대한 정밀도와 반복성에 대한 검증을 위해서 standard reference materials 를 통해 실험값과 표준값과의 오차가 신뢰도 이내에 존재 한다는 결과를 확인하였다. 본 연구에서 제시된 구이식품의 경우 thiamin은 0.039-1.057 mg/100 g의 범위에 존재하였고, riboflavin은 0.058-0.686 mg/100 g의 범위에 존재했으며, niacin의 경우 0.021-21.772 mg/100 g의 범위로 나 타났다. 찜 종류의 경우 thiamin은 0.049-1.066 mg/100 g의 범위에 존재하였고, riboflavin은 0.025-0.548 mg/100 g의 범위에 존재했으며, niacin의 경우 0.134-21.509 mg/100 g의 범위로 나타났다. 볶음의 경우 thiamin은 0.114-0.388 mg/ 100 g의 범위에 존재하였고, riboflavin은 0.014-1.258 mg/ 100 g의 범위에 존재했으며, niacin의 경우 0.015-2.319 mg/ 100 g의 범위로 나타났다. 조림의 경우 thiamin은 0.112- 1.656 mg/100 g의 범위에 존재하였고, riboflavin은 0.024- 0.298 mg/100 g의 범위에 존재했으며, niacin의 경우 0.322- 2.157 mg/100 g의 범위로 나타났다. 본 연구에서 제시된 구이, 찜, 볶음, 그리고 조림 식품에 대한 수용성 비타민 함량에 대한 영양성분 데이터베이스 구축 연구가 국민 식생활의 중요한 기초자료로 이용될 것으로 확신한다.

The purpose of this study was to compare differences in the main food components between Korean and imported quinoa from Peru, the U.S., and Thailand. Proximate composition of Korean quinoa showed highest crude protein and crude ash, while Korean quinoa had lowest moisture. Total amino acid content was higher in Korean quinoa than in imported quinoa. Fatty acid content was highest in quinoa cultivated in the U.S. and Wonju. Quinoa cultivated in Wonju was rich in palmitic acid, lignoceric acid, linoleic acid, eicosadienoic acid, erucic acid, and nervonic acid. Mineral content was higher in Korean quinoa than in imported quinoa. Quinoa cultivated in Wonju showed highest contents of P, Mg, Zn, while quinoa cultivated in Hongcheon showed the highest content of Na. Citric acid was found the major organic acid in quinoa. Citric acid content was highest in quinoa imported from the U.S. and lowest in quinoa cultivated in Hongcheon. Among free sugar, raffinose and glucose contents were highest in quinoa cultivated in Hongcheon, The results of this study show Korean quinoa has high contents of protein, amino acids, fatty acids, minerals and free sugar, offering essential amino acids in an excellent balance.

본 연구는 건강기능식품 프랑스해안송껍질추출물 중 catechin, caffeic acid, ferulic acid, taxifolin에 대한 동시분석법을 개발하는 연구이다. 최적분석조건을 확립하기 위해 시료 채취량, 용매 조건을 비교 검토하였으며, UPLCMS/ MS를 이용하여 각 4개 성분에 대한 정확한 분석 및 분석시간의 효율성도 향상하였다. 분석 시 사용한 컬럼은 Acquity UPLC BEH C18이며, 정량이온으로 catechin, caffeic acid, ferulic acid, taxifolin 각각 133, 135, 245 및 248을 선정하였다. 확립된 시험법에 대해 특이성, 직선성, 검출한계, 정량한계, 정확성, 정밀성 등의 밸리데이션을 수행하였다. 4개 성분 모두 50-25000 mg/L 농도에서 결정계수(R2) 0.999이상으로 높은 직선성을 확인하였다. 또한 회수율은 84.9-104%이었고, 정밀성은 1.2-4.3%의 RSD를 확인하였다. 개발된 시험법은 프랑스해안송껍질추출물 중 catechin, caffeic acid, ferulic acid, taxifolin 분석을 위한 시험법으로 활용되기에 적합한 것으로 판단된다.

이 연구의 주 목적은 친환경농산물가공식품 구입경험이 있는 소비자의 개별 특성과 이 식품의 소비확 대 정책 선호 간 상관관계를 분석하는 데 있다. 연구의 목적을 달성하기 위해 소비자를 대상으로 친환 경농산물 가공식품 소비실태를 조사하였고, 실증 분석을 위해 다항로짓모형(Multinominal logit model) 을 활용하였다. 분석결과는 인증제도 관리가 강화될 때 소비를 늘릴 의향이 있는 소비자는 인증마크를 확인하는 응답자, 상대적으로 건강에 유익할 것으로 인식하는 응답자들인 것으로 나타났다. 가격이 인하될 때 소비를 늘릴 의향이 있는 소비자는 친환경가공식품 가격이 높다고 생각하는 응답자들, 친환경 가공식품의 안전성에 만족하는 응답자들인 것으로 나타났다. 친환경농산물 가공식품 구매를 효과적으로 확대시키기 위해서는 이러한 소비자의 개별특성을 고려하여 맞춤형으로 정책을 추진하는 것은 유용할 것이다.

For the purpose of promoting the consumption of rice powder, 5 cultivars were applied differently to establish the optimal manufacturing conditions and measured Hunter color values, hardness and expansion rate of Yakgwa for the optimal conditions. Looking into the optimal manufacturing conditions of Yakgwa, the commercial flour-facilitating Yakgwa is shown to have a great shape when the mold is made with a thick paste for C-2 manufacturing method, Hangaru 100 mesh for H100-2 manufacturing method, Hangaru 200 mesh for H200-2 manufacturing method, Shingil 100 mesh for S100-2 manufacturing method, and Shingil 200 mesh for S200-1 manufacturing method. It also showed a trend of chewy taste after frying without cracks. Hunter color values (L) and red chromaticity and value b of yellow chromaticity indicated a lower value for the commercial flour and Hangaru 200 mesh in its entirety. The hardness of Yakgwa is within the range of 1,981.41~3,756.45 g and the degree of hardness is shown differently for each rice powder exclusive cultivars. Rice flour developed as rice powder 5 cultivars, and as a result of measuring chromaticity, hardness and expansion rate of Yakgwa for the quality characteristics, the item of hangaru 200 mesh had outstanding quality characteristics for Yakgwa.

Proteasome inhibitors can improve the efficiency of cancer treatments by inhibiting nuclear factor κB(NF-κB) activation in cancer cells. Lentils are a type of beans of which consumption of such beans is increasing. The purpose of this study was to investigate the effects of lentils extract (LE) on the proteasomal activities, NF-κB activation, and cell cycle in HepG2 human liver cancer cells. LE treatments inhibited proteasomal activities at concentrations of 10, 50, and 100 μg/mL respectively, and repressed NF-κB activation at concentrations of 1, 10, and 100 μg/mL respectively, in HepG2 cells. LE treatments at concentrations of 1, 10, and 100 μg/mL respectively, increased sub-G1 cell population in HepG2 cells, which may be the result of apoptosis. The results suggest that LE inhibited NF-κB activation partially with its proteasome inhibitory activities, and the increase of sub-G1 cell population was induced partially, by inhibition of NF-κB activation in HepG2 cells.

The purpose of this study was to analyze the effects of the pre-treatment method on the measurement of probiotic cell counts. The probiotic cell count was not significantly different in the pre-treatment method such as experimenters, diluted solution, medium, and homogenization duration. The mean value of probiotic cell count with capsule was 2.2×1010±9.5×109 CFU/g. This probiotic cell count was converted into 2.8×1010±1.2×1010 CFU/g based on the net weight. The mean value of probiotic cell count without capsules was 4.3×1010±1.8×1010 CFU/g. As a result of this comparison, probiotic cell count showed significant difference with and without capsules. Thus, it is suggested that the probiotic cell count is measured by removing the capsule in capsule probiotics.

To investigate the effects of antioxidant activities and hair loss prevention of extracts from Platycodon grandiflorum, we’ve prepared chloroform (CF) and ethylacetate fractions (EA) extracted from P. grandiflorum. In the results of DPPH radical scavenging assay, the two fractions showed dose-dependent antioxidant activities. Furthermore, in the ABTS assay, the two fractions exhibited the inhibitory effect over 90% at 10, 50, 100, 200 mg/mL. To investigate the inflammation inhibitory effect, we used RAW264.7 cells, these extracts were inhibited inflammatory reaction by suppressing the production of nitric oxide (NO) and prostaglandin E2 (PGE2) in dose-dependent manner. In the assay of HaCaT cells’ proliferation, the 24 hr treatment of the extracts significantly accelerarted cell proliferation in the range of concentrations used. The two fractions inhibited the proliferation of Malssezia furfur, the bacteria induce the dandruff. Finally, the CF could significantly inhibit the DHT production at 1, 10, 50, 100 μg/mL, but EA showed the inhibitory effect at the concentration over 50 μg/mL. The overall results of this study suggest that the chloroform (CF) and ethylacetate fractions (EA) from P. grandiflorum could be a useful raw material for the hair loss prevention products.

The purpose of this study was to develop a standardized job description for dietitians using the DACUM technique. To examine the validity of job description through DACUM, dietitians were surveyed relative to importance, performance, and difficulty. The survey was conducted April 1-30, 2014. A total of 217 questionnaires were used in the analysis. The final developed job description for dietitians included six duties, 38 tasks, and 210 task elements. DACUM’s findings include six duties: nutrition management, food service operation management, hygiene safety management, community food and nutrition program management, organization management, and professionalism strengthening. There were 5.1 points regarding importance, 4.1 points regarding performance, 4.9 points regarding difficulty, and statistically significant differences (p<0.001). Dietitians responded that ‘nutrition management’ and ‘hygiene safety management’ were the most important. ‘Hygiene and safety management’ showed the highest performance, and ‘community food and nutrition program management’ and ‘professionalism strengthening'' showed the highest difficulty. Thus, it is considered that the job analysis results can be used to evaluate and improve the subjects’ training program. Dietitians’ jobs are subject to various environmental changes, such as demographic changes, health care system changes, and the development of the food industry, and thus, should be reviewed and analyzed periodically.

In this study, the quality characteristics of 30 kinds of long-term matured soy sauce collected from all over Korea classified according to ripening period were analyzed. The longer the soy sauce had to matured, the closer the pH was to neutrality. Acidity decreased as the ripening period increased. Total nitrogen and amino nitrogen content increased as the soy sauce matured. Moisture content decreased with the increasing soy sauce ripening period, and the content of pure extracts increased in proportion to the ripening period. The numbers of bacteria, fungi, and yeast increased in proportion to the maturation period. The content of P was highest in all soy sauce analyzed, followed by K, Ca, Mg, Fe and Zn. Mg and Ca contents decreased with maturing, whereas K increased with maturing.

The purpose of this study was to develop a dietary education program, and to evaluate the effectiveness of the education program for children from low-income families. A total of 242 children (122 education groups and 120 control groups) were run six times a dietary education program from April to December 2018, and a questionnaire was administered before and after the education to evaluate effectiveness. Elementary school students were the most prevalent in the education and the control group. In the education group, the body height and weigh were 137.27 cm and 33.69 kg, respectively, and in the control group the body height and weight were 143.48 cm and 40.64 kg, respectively. The education group showed positive change in dietary self-efficacy and dietary knowledge compared to the control group. In particular, ‘I can have meals regularly’ (Education Group: 4.00 points from 3.71 points) and 'I can choose fruits instead of cookies candies as snacks (Education Group: 4.01 points from 3.70 points) The score increased after participation in the program. In the change of nutritional and hygiene knowledge of children, the education group scored 3.63 of 10 points before education, but the score significantly increased to 5.70 points after education(p<0.001).

The purpose of this study was to investigate the inhibitory effect of enzyme activity and anti-proliferation of human cancer cell lines (HCT 116, NCI-H460 and MCF-7) of peanut skin depending on cultivars (Arachis hypogaea L. cv. K-Ol, cv. Sinpalkwang, cv. Daan, cv. Heuksaeng) and extraction solvent. Peanut skin was extracted with 80% ethanol, 80% methanol, 80% acetone, and distilled water, followed by analysis of the enzyme inhibitory activity and anticancer activity. Methanol extract of Daan cultivar most effectively inhibited α-gluosidase (65.08%, 0.025 mg/mL), tyrosinase (82.49%, 2 mg/mL) and ACE (73.61%, 10 mg/mL). The inhibitory effect of peanut skin extracts on colon cancer cell (HCT-116), lung cancer cell (NCI-H460) and breast cancer cell (MCF-7) growth were investigate using MTT assay. The highest anti-proliferation of cancer cell line of peanut skin extracts was observed in the methanol extract of Daan cultivar. The cell viability on HCT 116, NCI-H460 and MCF-7 cell lines of methanol extracts from peanut skin of Daan cultivar was 48.13%, 41.03%, and 36.02% at 200 μg/mL, respectively. These results suggest that peanut skin extracts may mediate physiological activity, and provide valuable information for the use of peanut byproduct as a functional food material.

The purpose of this study was to compare the effects of soaking and ultrasonic extraction by observing the change of contents with extraction time of physicochemical properties (solid content, colorness, caffeine, chlorogenic acid, total polyphenols, DPPH, and ABTS). As a result of the analysis, solid content increased with longer extraction time and the whiteness tended to decrease with longer extraction time. Conversely, the extraction of functional materials showed a tendency to increase as the extraction time increased. Caffeine reached the maximum value after two hours soaking, but showed the same result as one hour for sonication. Chlorogenic acid did not show difference from the content of coffee extracted for one hour soaking only by sonication extraction for 30 minutes. The total polyphenols eluted with approximately two hours of soaking even after 30 minutes of sonication. DPPH and ABTS were insignificant in their concentrations, but their antioxidative effect was more than two hours of soaking with only 30 minutes of sonication. Sonication has a short time extraction from a functional aspect (caffeine content, chlorogenic acid, polyphenol content, and antioxidant capacity) and this experiment can provide basic data for the development of innovative recipes.

본 연구는 국내에 유통되는 두족류 제품에 대한 모니터링을 수행하였다. 문어와 오징어로 표기되어 판매되는 28개 제품을 대상으로 DNA 바코드를 분석하여 원재료의 종을 동정하였다. DNA 바코드 증폭을 위하여 미토콘드리아의 16S ribosomal RNA 및 cytochrome c oxidase subunit I 유전자 부위를 증폭하는 두 종류의 프라이머 세트를 선정하였으며, 이를 이용하여 증폭된 PCR 산물의 염기서열을 분석하였다. 확보한 염기서열은 ‘BLAST Search’를 이용하여 미국국립보건원 GenBank에 등록되어있는 생물 종의 염기서열과 비교하여 유사도와 매칭 점수를 고려하여 최종 종을 동정하였다. 동정결과, 원재료를 오징어로 표기 한 12개 제품은 아메리카대왕오징어(Dosidicus gigas, n=3), 살오징어(Todarodes pacificus, n=9) 종으로 확인되었다. 반면 문어를 원재료로 표기한 16개 제품의 경우, 6개 제품에서 대만주머니낙지(Cistopus taiwanicus, n=1), 하이야주 꾸미(Amphioctopus marginatus, n=1), Scaeurgus unicirrhus (n=1), 아메리카대왕오징어(Dosidicus gigas, n=3)로 동정되어 표기된 원재료와 불일치하였으며, 이 중 3개의 제품은 알레르기 유발 원재료인 오징어가 사용되었음을 확인하였다.

Aloin [1,8-Dihydroxy-10-(β-D-glucopyranosyl)-3- (hydroxymethyl)-9(10H)-anthracenone]은 알로에에서 추출한 천연 안트라퀴논이다. 다양한 유형의 인간 암세포에서 항산화, 항암 효과가 있는 것으로 밝혀졌지만 인간 대장암 세포 HT-29에서 aloin의 항암 효과는 밝혀지지 않았다. 본 연구에서는 aloin이 인간 대장암 HT-29 세포에서 세포 사멸 작용을 발휘할 수 있는 메커니즘을 조사하였다. Aloin 이 세포 생존율에 영향을 미치는지 알아보기 위해 대장암 세포 HT-29, 흑색종 세포 A375SM, 위암 세포 AGS를 aloin(0, 100, 200, 300 및 400 μM)으로 처리하였을 때, HT- 29에서는 농도 의존적으로 세포 생존율을 감소시켰고, A375SM과 AGS 세포에서는 암세포 생존율의 감소가 보이지 않았다. 이러한 HT-29에서의 세포 생존율 감소가 세포자멸사로 인한 감소인지 확인하기 위해 DAPI stain과 flow cytometry를 실시한 결과 apoptotic body가 유의적으로 증가하고 세포 자멸사가 증가한 것을 확인할 수 있었다. 이와 같은 결과를 바탕으로 aloin이 대장암 세포 HT- 29에서 세포 사멸 관련 단백질 발현 양상에 미치는 영향을 확인하기 위해 western blotting을 실시하였다. Aloin은 Bax, PARP의 분절을 농도 의존적으로 증가시켰고, caspase- 3, -8을 활성화시켰지만, Bcl-2는 대조군에 비해 변화가 없었다. Aloin에 의해 유도된 세포자멸사 기전을 확인하기 위해 MAPK pathway 중 p-p38과 p-ERK의 발현을 확인한 결과, p-p38을 up-regulation시키고 p-ERK의 downregulation을 유도했다. 따라서, aloin은 인간 대장암에서 암 세포 성장 억제 효과 및 암세포 사멸 유도로 암예방 약제로서의 개발 가능성이 있다고 사료된다.

The purpose of this study was to investigate the quality and antioxidant properties of three fermented sweet potato cultivars (Shinyulmi, Hogammi, and Shinjami) using lactic acid bacteria. During the fermentation, the pH was lowered and the titratable acidity increased. The viable cell counts of lactic acid bacteria increased 8.44-9.62 log CFU/g. Organic acid content (especially lactic acid) of sweet potatoes increased by fermentation. Also, γ-Aminobutyric acid increased more than 8.6 times by fermentation in all samples. The total polyphenol and flavonoid contents of sweet potato, showed insignificant changes in all samples by fermentation. ABTS radical scavenging activity of all samples slightly decreased by fermentation, but not significantly. DPPH radical scavenging activity decreased slightly by fermentation except Shinyulmi. However, when compared with the varieties, Shinjami showed the highest activity. The reducing power of Shinjami decreased slightly by fermentation, but activity was the highest among all samples. Based on these results, most of the chemical properties and functionality of fermented sweet potato are retained after fermentation, although some antioxidant activity decreases. We suggest that three fermented sweet potato cultivars (Shinyulmi, Hogammi, and Shinjami) using lactic acid bacteria can be used in various applications because of their effective functional properties.

The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~ 118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.

오메가-3 제품의 안전성을 알아보기 위하여, 경기지역에 유통되는 20개의 fish oil과 algae oil을 원료로한 건강기능 식품 오메가-3에 대하여 EPA와 DHA의 함량과 산화 정도를 조사하였다. 산가의 결과값은 0-2.9 mg/g으로 평균 및 표준편차는 0.5 ± 0.6이며 CODEX/FAO의 기준 3.0 mg/g을 적용하였을 때 모두 적합하였으며, 과산화물가의 경우 2.6-14.1 meq/kg로 평균 및 표준준편차는 5.5 ± 2.9이며, 기준 5.0 meq/kq을 적용하였을 때 20건 중 11건이 적합하고 9건이 기준을 초과하였다. 아니시딘가는 국제적인 기준을 20을 적용하였을 때 18건이 적합하였으며 2건이 기준을 초과하였다. 총 산화가는 기준 26을 적용하였을 때 16건이 적합하였으며 4건이 기준을 초과하였다. 오메가-3의 산화에 대한 안전성 확보를 위하여 새롭게 설정되어 3월부터 시행되고 있는 산가 및 과산화물가에 대한 기준 올해 11월 시행예정인 아니시딘가와 총산화가에 대한 시행은 매우 바람직하며 지속적인 감시를 통하여 산화로부터의 안전성 확보에 기여할 것으로 보인다.

The purpose of this study was to investigate the factors related to milk consumption in university students. A questionnaire, comprised of general questions and factors related to milk consumption, was administered to 269 male and female university students (134 males, 135 females). The results show that the proportion of males reporting that they drink milk because “for good nutrition” was higher than that of females (p=0.0200). Additionally, males initiated more effort to drink milk than females (p=0.0192). Analysis of the groups classified according to milk consumption shows that the proportion of respondents exercising regularly was significantly high in the milk consumption group (p=0.0199). The proportion of respondents often consuming carbonated drinks as snacks was significantly low in the milk consumption group (p=0.0219). Whereas, the proportion of respondents consuming fruits as their main snack was significantly higher in the milk consumption group than in the non-milk consumption group (p=0.0063). Also, the milk consumption group shows significantly higher awareness of the importance of milk than the non-milk consumption group (p<0.0001). These results can be used as a valid foundation to provide university students with nutritional education relative to milk consumption and its associated benefits in the future.

인삼열매는 진세노사이드 함량이 인삼뿌리와 다르게 나타나며, 항 고혈당효과, 항암활성 등의 다양한 약리적 효능이 있다고 보고되고 있다. 본 연구에서는 인삼열매를 수확하여 Rb1 및 Rg1 등의 진세노사이드 함량이 풍부한 4회 증포 인삼열매와 Rg3를 포함한 총 진세노사이드 함량이 풍부한 7회 증포 인삼열매를 혼합하여 열수추출물과 에탄올 추출물을 얻었고, 이를 L. plantarum으로 발효시킨 추출물을 이용하여 액상 스틱을 제조한 후 10, 25, 35oC 에서 4개월 동안 저장하면서 진세노사이드 함량 변화 및 이화학적 특성을 조사하였다. 인삼열매 추출물을 함유하는 액상스틱을 35oC에서 4개월 동안 저장한 후에 pH는 4.81에서 3.81로 저하되었으나, 산도와 고형분 함량은 변화하지 않았다. DPPH 소거능은 10oC와 25oC에서 4개월 동안 저장했을 때 큰 변화를 나타내지 않았으나 35oC에서 4개월 저장했을 때 크게 감소하였다. L값(명도)와 b값(황색도)는 저장기간 동안 감소하였으나, a값(적색도)는 변화 하지 않았다. Rg1, Rb1, F2, Rg3(S), Rg3(R), Rg5 등 6종류의 총 진세노사이드 함량은 10, 25, 35oC에서 4개월 동안 저장하는 동안에 큰 변화가 없었으며, 일반세균과 대장균군도 검출되지 않았다.