Metabolic syndrome is a risk factor for cardiovascular and type 2 diabetes. This study was conducted to examine the relevance between nutrition intake, meal quality, and high-sensitivity C-reactive protein in Koreans with metabolic syndrome. The 2,536 subjects, aged 19~64, who participated in 2015 National Nutrition Survey were included in this study. The 24-hour recall method was employed to analyze nutrition intake and dietary quality. Subjects were grouped into either the non-metabolic syndrome group (n=1,938) or the metabolic syndrome group (n=598). Total males and females were divided into 3 groups according to the high-sensitivity C-reactive protein (hs-CRP) level to study its relationship to metabolic syndrome and its components, including odds ratio (OR) and confidence interval (CI). Results showed the homeostasis model assessment of insulin resistance (HOMA-IR) value was higher in the metabolic syndrome group (3.37) than non-metabolic syndrome group (1.57) (p<0.001). In the Index of Nutrition Quality, males in the non-metabolic syndrome group showed higher niacin (p<0.05) than males in metabolic syndrome group. Females in the non-metabolic syndrome group had higher vitamin B1 (p<0.01), vitamin B2 (p<0.001), niacin (p<0.05), calcium (p<0.001), and phosphate (p<0.01). Female in the high hs-CRP group showed high OR in blood glucose component (OR 2.488, 95% CI: 1.269~4.879) and metabolic syndrome risk (OR 2.856, 95% CI: 1.292~6.314). Females in the middle hs-CRP group had high triglycerides component (OR 2.956, 95% CI: 1.920~4.551), compared to the low hs-CRP group. The study showed females with higher hs-CRP had a higher risk of metabolic syndrome.

The physiologically advantageous aspects of green tea have been identified recently and green tea has been a favorite drink of many people. Due to the increased awareness of green tea’s positive effects on human health, the demand for foods containing green tea has increased. This has led to the development of diverse green tea-related beverages; thereby many companies in Korea have put a wide variety of manufactured green tea beverages on the market. However, the components within green tea beverages have not been examined in Korea yet. In this study, we investigated the contents of the physiologically functional materials found in green tea, such as catechin, catechin gallate, epicatechin, epicatechin gallate, epigallocatecin gallate, gallocatechin gallate and caffeine. Fifty-six green tea products purchased from the local grocery stores and cafes were analyzed using high performance liquid chromatography (HPLC) analysis. As a result, all tested products contained catechin and caffeine, although the amount of each component was largely different. The total amount of catechin derivatives in the manufactured green tea beverages purchased from cafes was 263.17 mg/L, while they were 61.99 mg/L in the beverages purchased from the local grocery stores. And, to the almost samples the amount of caffeine was proportional to the amount of catechin.

This study aimed to investigate the changes in the γ-aminobutyric acid (GABA) content of bitter melon (Momordica charantia L.) cultivated from different regions, with different harvest times and at various maturation stages. Methods for observing the changes in GABA content were validated by determining the specificity, linearity, limit of detection (LOD), limit of quantification (LOQ), and precision and accuracy using the HPLC-FLD system. Results showed high linearity in the calibration curve with a coefficient of correlation (R2) of 0.9999. The LOD and LOQ values for GABA were 0.29 and 0.87 μg/mL, respectively. The relative standard deviations for intra- and inter-day precision of GABA were less than 5%. The recovery rate of GABA was in the range of 98.77% to 100.50%. The average content of GABA was 0.93 mg/g and Cheongju showed highest GABA content of 1.88 mg/g. As the time of harvest increased from May to September, the GABA content decreased from 1.56 to 0.86 mg/g. Also, maturation of the bitter melon fruit was associated with a decreased in GABA content.

This study was performed in order to examine the functional and quality characteristics of raw noodles with added kale powder. The raw noodles were prepared at a concentration of 4, 8, and 12% (w/w) of the kale, based on flour weight. The antioxidant activity of kale powder, specifically DPPH free radical scavenging, reducing activity, and total phenolic content were found to be 75.16%, 1.24 (O.D.) and 44.47 mg GAE/g, respectively. Using Hunter Lab color values for raw noodle with added kale powder, L (lightness) values decreased with an increased concentration of kale powder, whereas a (redness) values decreased (p<0.001). In a texture analysis, chewiness (p<0.01), gumminess (p<0.001), and cohesiveness (p<0.001) increased significantly as the amount of added kale powder increased. According to sensory evaluations: color, flavor, taste, texture, and overall palatability had the highest score in noodle with 8% kale powder (p<0.001). During periods of storage, moisture contents were decreased when kale powder concentrations increased, but pH did not differ in any of the groups and bacteria cell counts were between 0% and 8%. Kale noodles were observed at 8% then 0%, decreased by 102 log CFU/g. The antioxidant activities of raw noodles with added kale powder were increased by 8%, a 30~50% increase over the control group. These results suggest that kale powder is useful as a functional food resource with antioxidant activities.

The objective of this study is to analyze characteristics of high sodium intaker and factors affecting sodium intake using the Korea National Health and Nutrition Examination Survey (KNHANES). For this study we used two statistical methods, the cluster analysis and one-way analysis of variance (ANOVA). Cluster analysis was used to classify groups of sodium intake. For the analysis of the factors affecting sodium intake, we applied the ANOVA. The average daily intake for Korean is about 3,783 mg sodium per day; this amount is high than recommendation of the WTO. The demographic characteristics of people with higher sodium intake were found to be men more so women, and younger men with a higher education. Height, weight and size of a person’s waistline were also characteristics of those with higher sodium intake. Also worker, smoker, those without a hypertension diagnosis, as well as those with a higher the drinking rate and higher eating out frequency tended to have a higher intake of sodium. The Ministry of Food and Drug Safety (MFDS) had established a plan to reduce sodium intake to 3,500 mg per day to 2020. To achieve this goal, it is necessary to educate people about high sodium intake, particularly those at higher risk, according to the results of this study. Through these efforts, the social costs of high sodium intake could be reduced, improving national health.

본 연구는 노루궁뎅이버섯 균사체로 발효시킨 엄나무 추출물의 항산화 및 항아밀로이드 활성을 알아보고자 하였다. 항산화 활성은 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical 소거 측정법을 사용하여 관찰하였다. 엄나무 추출물(KP), 노루궁뎅이버섯 균사체 추출물(HE), 엄나무 발효물(KP-HE)에서 모두 라디칼 소거활성이 관찰되었다. 그러나 KP-HE가 KP와 HE에 비해서 더 높은 소거 활성을 갖는 것으로 관찰되었다. KP-HE는 peroxyl radical에 의한 DNA의 산화적 손상을 억제하였다. 알츠하이머병 (Alzheimer's disease: AD)과 관련 있는 Aβ1-42의 응집에 KP, HE, KP-HE가 어떤 영향을 미치는 지를 알아보았다. KP와 HE는 Aβ1-42의 응집에 거의 영향을 미치지 않았고 KP-HE는 Aβ1-42의 응집을 효과적으로 억제하였다. 또한 Aβ1-42에 의한 신경세포 사멸에 엄나무 발효물을 300 μg/mL 농도로 전 처리한 세포생존율은 20.3% 높게 증가되었다. 또한 엄나무 발효물을 50 μg/mL 농도로 처리했을 경우 세포 내 ROS의 축적이 유의적으로 감소되었다. 결론적으로 본 연구에서 관찰된 결과들을 통해 엄나무 발효물은 항산화 및 항아밀로이드 활성을 가지는 것으로 확인되었다. 따라서 엄나무 발효물은 알츠하이머병과 같은 퇴행성 뇌질환을 예방할 수 있는 식품소재로 이용될 수 있을 것으로 사료된다.

This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

This study investigated the volatile flavor composition of essential oils from Chrysanthemum zawadskii var. latilobum Kitamura and Aster yomena Makino. The essential oils obtained by the hydrodistillation extraction method from the aerial parts of the plants were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). One hundred (95.04%) volatile flavor compounds were identified in the essential oil from the C. zawadskii var. latilobum Kitamura. The major compounds were valencene (10.82%), δ-cadinol (9.77%), hexadecanoic acid (8.70%), 2-methyl-4-(2,6,6-trimethylcyclohex-1-enyl) but-2-en-1-ol (3.67%), and 2-(2,4-hexadiynylidene)-1,6-dioxaspiro[4,4]non-3-ene (3.57%). Ninety-eight (93.83%) volatile flavor compounds were identified in the essential oil from the Aster yomena Makino. The major compounds were and 3-eicosyne (13.61%), 9,10,12-octadecatrienoic acid (7.8%), α-caryophyllene alcohol (6.83%), 9-octadecynoic acid (6.03%), and α-caryophyllene (5.74%). Although the two plants are apparently very similar, the chemical composition of the essential oils was significantly different in quality and quantity. In the case of C. zawadskii var. latilobum Kitamura, the sesquiterpene, valencene was found to be 10.82%, but it was not identified in A. yomena Makino. δ-Cadinol appeared higher in C. zawadskii var. latilobum Kitamura than in A. yomena Makino. A clear characteristic of A. yomena Makino essential oil is that it has a high content of caryophyllene derivatives. The α-caryophyllene alcohol contained in A. yomena Makino was relatively high at 6.83%, although the compound was not identified in C. zawadskii var. latilobum Kitamura. Also α-caryophyllene was shown to be higher in A. yomena Makino than in C. zawadskii var. latilobum Kitamura.

In this study, baked rice donuts with added psyllium seed husk were manufactured and their quality and retrogradation characteristics were investigated. Control (Con) was made only with wheat flour; Psyllium seed husk in the amount of 8, 12, 16 and 20 grams was added to make rice donuts (P8, P12, P16 and P20). Higher amounts of psyllium seed husk reduced the moisture loss and baking loss, and increased the moisture content and water holding capacity of the donuts. The specific volume of Con was the highest of all the groups. As the amount of psyllium seed husk increased, the lightness and yellowness of the crumb decreased, and the redness of the crumb increased. Hardness also increased as the amount of psyllium seed husk increased. The hardness of P16 was the most similar to that of Con. The scanning electron microscopy images also identified that the structure of the donuts got denser as the amount of psyllium seed husk increased. Rate constant (k) of the rice donuts with psyllium seed husk were lower than that of Con. In conclusion, it is considered that P16 is the sample that is the most similar to Con in terms of texture, but the retrogradation was more retarded in P16 than Con.

본 연구는 가정용 냉장고를 대상으로 냉동실과 냉장실의 설정온도를 각기 달리할 경우 냉동실과 냉장실 고내의 온도를 실측하여 냉장고 식품 보관 온도분포를 추정하고자 한다. 또한, 각 실의 설정온도를 중심으로 상하로 온도차가 얼마나 큰가를 파악하고, 설정온도로 회복하는데 소요되는 시간을 파악하고자 한다. 그리고 설정된 온도로 회복하기 위해 소비하는 전력량을 측정함으로서 가정용 냉장고의 최적 설정조건을 제시하고자 한다. 그 결과, 냉동실 온도가 –18℃를 실현한 조건은 Case 3, Case 6, Case 8, Case 9로 냉동실 조건보다는 냉장실의 설정온도를 저온으로 할 경우에만 냉동실의 온도가 적정온도를 나타냈다. 이 조건에서 냉장실의 온도는 최저 –1.1℃, Case 6은 –1.5℃, Case 8은 –1.1℃, Case 9는 –0.8℃로 영하의 온도를 보였다. 또한 각 케이스의 운전시작 10시간 동안 누적소비전력량은 Case 4를 제외하고는 냉동실 및 냉장실의 설정온도가 낮을수록 컸으며, Case 4는 운전시작이 13:30분에 시작되었기에 09시경에 운전을 시작한 다른 조건보다는 낮시간의 환경온도가 높은 이유로 전력소비가 크다는 것을 확인하였다.

The aim of this study is to investigate the awareness and satisfaction level of school meal services by elementary school students and their parents. Approximately 97.2% of student-subjects have agreed on the necessity of a free meal service for school lunch; 44.3% of student-subjects voiced the need to provide free meal services in order to eliminate discrimination of low-income students. Over one-third of student-subjects (36.7%) cited nutrition as the main benefit of providing a free meal service. The majority of parent-subjects (95.1%) have recognized the need for a free meal service in school; approximately 37.3% of parent-subjects responded to need the free meal service in order to eliminate the discrimination of impoverished students. Both student- and parent-subjects expressed a high level of satisfaction with the quality of ingredients and the type of soup/nutrition provided. Student-subjects insisted on better food hygiene and a new menu, but cited the noisy cafeteria as a problem associated with school meal services. In addition, approximately 56.5% of student-subjects responded to the need for nutritional education in school. Parent-subjects were primarily concerned with hygiene regarding the preparation of school meal services, noting the temperature of foods as the biggest problem in school meal services. The majority of parent-subjects (88.1%) responded to the need for the nutritional education in school. Results of this survey indicate that school meal services can be improved by increasing menu options and increasing food hygiene.

The purpose of this study was to investigate the effects of black carrot (Daucus carota L.) on the quality characteristics and antioxidant activity of pork patties. Patties were provided with different amounts (0, 2, 4, 6 and 8%) of black carrot. Notably, the cooking loss rate of the group added with 8% black carrot was lowest (p<0.001). As the content of black carrot increased, the L value decreased and the a, b value increased. The texture analysis results showed that the hardness and chewiness to decrease as the amount of black carrot increased (p<0.05). Evaluation of consumer acceptability revealed that the 4% black carrot groups had a higher score in respect to overall preference and taste to the other groups (p<0.05). For antioxidant activities, both total phenolic compounds content and DPPH were increased (p<0.001) as the amount of added black carrot was increased. As a result, it can be concluded that adding the black carrot to patties in processing can improve antioxidant activities and quality of the patties. Considering various aspects of quality, the suitable amount is 4% of total weight.

This study aimed to develop and evaluate a sugars intake reduction program (SIRP) that was designed to increase the knowledge, attitude, and skills of Korean children aged 5 years regarding sugars intake reduction. A total of 101 children aged 5~6 years from 6 preschools participated in SIRP. SIRP consisted of 4 sessions including 10 activities (e.g., story-telling, arts, experiment, checking nutrition facts, pledge), delivered to children at preschools by nutritionists over a one-month period. Three letters were sent to parents throughout the program to inform them of the children’s activities at the preschools and to provide additional information on reducing children’s sugars intake. A total of 90 children completed the program; 83 parents of these children completed the SIRP evaluation survey. The children’s sugars intake reduction score was significantly increased after attending SIRP. Teachers (n=6) who participated in this program agreed to improve their students’ attitudes on reducing sugars intake and to decrease students’ behaviors related to sugars intake. Parents agreed to improve their children’s attitude on reducing sugars intake and to decrease children’s behaviors related to sugars intake. The outcome showed SIRP improved participants’ attitudes towards sugars reduction and increased the skills to reduce the sugars intake of children aged 5~6 years. Future studies should examine whether SIRP reduces actual sugars intake among children.

The purpose of this study was to examine the effects of Maca water and/or ethanol extract on the nitric oxide (NO) production in human umbilical vein endothelial cells HUVAC and on erectile dysfunction in rats. Maca was extracted due to both solutions, which are water and ethanol. Each Maca extract was applied to HUVAC, and NO production was checked. Additionally, three different dosages (250, 500 and 1,000 mg/kg) of Maca ethanol extract was administered to Sprague-Dawley rats for 4 weeks. All rats were sacrificed and each sample was collected for analysis. The control rats received only the saline vehicle. The NO production of HUVAC was significantly increased by domestic and homemade Maca water extracted at 60℃ group. Both NO generation and testosterone release were not influenced due to the oral administration of Maca. In the EtOH group rats, the number of sperm was reduced compared to that of the control group. All Maca groups had a high number of sperm and each sperm count had increased as a result of the Maca extract dose. The results of this research suggest that Maca has a positive effect on male erectile dysfunction, which need to be examined further in future studies.

This paper defines the common features of synbiotics based on the definition of probiotics and prebiotics, and reviews the effectiveness of synbiotic food. The concept of synbiotics is defined as ‘a mixture of prebiotics and probiotics that have a beneficial effect on the host, as a dietary supplement that alters living organisms in the gastrointestinal tract and improves their survival.’ Synbiotic food contains ingredients with beneficial microbes that are expected to improve interactions between microbial and useful substances. Synbiotic foods may have anti-cancer and immune system-boosting effects. Improved digestion, healthier bowel movements, and overall increased intestinal health has been reported were reported after increasing the healthy microorganisms within the intestinal tract. In addition, depending on the type of food containing the symbiotic ingredients, more consistent weight control, improvement of cardiovascular health, and lower blood glucose levels may also be expected. Unlike previous studies, this review of synbiotics has shown that it is necessary for synergistic effects to take place among microorganisms and components to be further studied. Further research is needed on the safety and ingestion of microorganisms contained in synbiotics.

The present study was carried out to investigate the acute oral toxicity of Chamaecyparis obtusa (C. obtusa) essential oil in ICR male and female mice. Acute oral treatment with C. obtusa essential oil did not reveal any sign of toxicity or mortality in treated mice. Mouse body weights were not affected after single oral administration of C. obtusa essential oil during the 14-day observation period. In the hematological and blood biochemical analysis, all parameters of the treated group with 2,000 mg/kg body weight of the essential oil were not significantly different those of the control group. Therefore, the lethal dose 50 of the essential oil was estimated to be greater than 2,000 mg/ kg body weight in mice, which indicated that the essential oil is non-toxic. In conclusion, this study suggests that C. obtusa essential oil orally safe ICR mice.

This study aimed to evaluate the genotoxicity of Litsea japonica fruit-hexane extract (LJF-HE). In order to examine the genotoxicity, we carried out bacterial reverse mutation assay, chromosome aberration assay, and a micronucleus induction (MN) test according to the OECD and the Korea Ministry of Food and Drug Safety (MFDS) toxicity test guidelines. In the bacterial reverse mutation assay, no significant increase in revertant colonies, nor bacterial toxicity, was observed in the LJF-HE treatment group, regardless of the absence or presence of metabolic activation by the S9 mixture. However, in the positive control group, revertant colony counts were shown to be more than twice that of the negative control group. The chromosome aberration test showed that the repetition rate of abnormal chromosome aberration was less than 5%, regardless of the treatment time, and with or without the S9 mixture. No significant change was observed when (p < 0.05) compared with the negative control group. The micronucleated polychromatic erythrocytes (MNPCE) repetition rate of the polychromatic erythrocytes (PCE) showed no significant changes when compared with the negative control group (p < 0.05). The PCE portion of total erythrocytes also showed no significant changes (p < 0.05). These results showed that LJF-HE had no significant genotoxic effects.

This study was to investigate the optimal condition of mixture ratio for development of functional food ingredient from Sarcodon aspratus and rice bran. First, oBrix was measured along with extraction time. Five kinds of mixtures of Sarcodon aspratus and rice bran (10:0, 7:3, 5:5, 3:7, 0:10) were extracted in 95oC water over a one-hour period and the extraction yield was evaluated. We further evaluated β-glucan content, DPPH radical scavenging activity, ferric ion reducing antioxidant power (FRAP), total phenolic content and total flavonoids content. As a result, both Sarcodon aspratus and rice bran showed a constant oBrix after 45 minutes of extraction time. The content of β-glucan was highest in the Sarcodon aspratus and rice bran mixture with a ratio of 3:7. As the ratio of rice bran increased in all mixtures, the antioxidant capacity also increased. In conclusion, to create a functional food ingredient the optimal mixing ratio of Sarcodon aspratus to rice bran is 3:7.

In this study, PAT protein of genetically modified maize was prepared from the recombinant E. coli strain BL21 (DE3), and mice were immunized with the recombinant PAT protein. After cell fusion and cloning, two hybridoma cells (PATmAb-7 and PATmAb-12) were chosen since the monoclonal antibodies (Mabs) produced by them were confirmed to be specific to PAT protein in the indirect enzyme-linked immunsorbent assay (ELISA) and western blot tests. There were no cross-reactions of either Mabs to other GM proteins or to the extracts of non-GM maize. The ELISA based on the PATmAb-7 can sensitively detect 0.3 ng/g PAT protein in corn. These results indicate that the developed Mabs can be used as bio-receptors in the development of immunosensors and biosensors for the rapid and simple detection of GM corn adulterated in foods.

The aim of the present work was to develop simultaneous methods of quantification of carazolol, azaperone, and azaperol residues in livestock and fishery products using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Samples were extracted from beef, pork, chicken, egg, milk and shrimp using acetonitrile (ACN); while flat fish and eel were extracted using 80% ACN. For purification, ACN saturated n-hexane was used to remove fat composition. The standard calibration curves showed good linearity as correlation coefficients; r 2 was > 0.99. Average recoveries expressed were within the range of 67.9-105% for samples fortified at three different levels (0.5 × MRL, 1 × MRL and 2 × MRL). The correlation coefficient expressed as precision was within the range of 0.55- 7.93%. The limit of quantification (LOQ) was 0.0002-0.002 mg/kg. The proposed analytical method showed high accuracy and acceptable sensitivity based on Codex guideline requirements (CAC/GL71-2009). This method can be used to analyze the residue of carazolol, azaperone, and azaperol in livestock and fishery products.