전곡류의 섭취와 만성질환의 유병율은 음의 상관관계가 있는 것으로 알려져 있다. 본 연구에서는 선행 연구 결과, 지방축적억제능이 우수한 소재로 선정된 기장의 항염증능 여부를 검증하고자 하였다. 이를 위해 RAW264.7 세포에 기장열수분획(1 ㎍/㎖ 및 10 ㎍/㎖)과 lipopolysaccharide(LPS)를 함께 처리한 후, 24시간 배양시켜 염증매개인자들의 분비량 및 mRNA 발현 정도를 측정하였다. 또한 LPS 자극에 대한 첫 번째 신호전달인자로 알려져 있는 interleukin-1 receptor associated kinase-4(IRAK-4)의 단백질 발현 정도를 측정하였다. 본 연구결과, 기장의 열수분획(10 ㎍/㎖)은 LPS로 유도된 NO, PGE2, TNF-α, IL-6 및 MCP-1의 생성량 및 mRNA 발현량을 유의적으로 억제하였다(p<0.05). 특히 이들 지표 중 pro-inflammatory cytokine인 TNF-α와 IL-6의 mRNA 발현량이 효과적으로 감소하였다(p<0.01). IRAK-4의 단백질 발현량 또한 유의적으로 감소하여 LPS 자극에 대한 기장열수분획의 항염증능은 toll-like receptor(TLR)를 통한 IRAK-4를 매개로 하는 신호전달체계 조절에 기인하는 것으로 사료된다.

14-3-3 is a highly conserved, ubiquitously expressed protein family. It associates with diverse cellular proteins through its specific phosphoserine/phosphothreonine-binding activity and thus contributes to the regulation of crucial cellular processes such as metabolism, signal transduction, cell-cycle control, apoptosis, protein trafficking, transcription and stress responses. This study aims to determine changes in levels of 14-3-3 isoforms and 14-3-3 - associated proteins in Helicobacter pylori(H. pylori)-infected gastric epithelial AGS cells. AGS cells were stimulated with H. pylori(NCTC 11637) at the ratio of 300:1(bacterium:cell). Western blot analysis revealed that 14-3-3 σ was elevated at 3 hr after H. pylori treatment. Other isoforms were not significantly affected by H. pylori infection. Using immunoprecipitation to 14-3-3 σ, followed by proteomic analysis, we found that S phase kinase associated protein isoform 2 bound to 14-3-3 σ has increased. In contrast, three proteins (DEAD-box polypeptide 3, heterogeneous nuclear ribonucleoprotein H2 and WD repeat-containing protein isoform 1) bound to 14-3-3 decreased by H. pylori infection. Our results suggest that 14-3-3 may play an important regulatory role in H. pylori-induced signal transduction in gastric epithelial cells.

The purpose of this study was to identify the effectiveness of a nutrition education program of reducing children`s sugar intake based on social cognitive theory. This education program composed of 6 units was conducted in discretional activity class of the 3rd and 4th grade elementary school students. The results are as follows: First, the rate of correct answers and score of nutrition knowledge significantly increased after nutrition education. The scores of nutrition education in male students, students whose mothers have no job, and students with skinny physiques were much improved after nutrition education(p<0.05, p<0.01, p<0.001, respectively). Second, the dietary attitudes toward reducing sugar intake and checking nutrition labels significantly improved(p<0.05). And also, it tended to decrease in preference and intake of sweet foods. Third, the consumption of candy·caramel·jelly(p<0.05), yogurt(p<0.05), jam·honey(p<0.05), and ice cream(p<0.001) were reduced after nutrition education. Besides, obese students` consumption of isotonic beverages, carbonated beverages, and fruit juice was reduced. Therefore, a positive change in dietary behavior appeared. Based on the above results, we confirmed that the nutrition education program focusing on reducing sugar intake applied with social cognitive theory was effective for improving the nutrition knowledge, dietary attitude and dietary behavior in sugar intake in elementary school students. Especially, this program showed the improvement in nutrition knowledge as well as dietary attitude and behavior in sugar intake among obese children. Since nutrition education during childhood significantly influences lifetime-health and disease prevention, it is necessary to develop theory-based nutrition education program and practice systematic and constant nutrition education in elementary schools.

The purpose of this study was to investigate the quality of sugar-snap cookies containing various types and mixture ratios of sugar. The characteristics of sugar-snap cookies prepared with fructose, high-fructose corn syrup and invert sugar were examined through physical properties measurement and sensory evaluation. Results of the investigation suggest significant differences in the cookies made with various sugars. High-fructose corn syrup was better than others for making sugar-snap cookies. The quality of cookies baked with high-fructose corn syrup was improved compared to cookies baked with invert sugar or fructose. Varying the formula, with high-fructose corn syrup had little or no effect on the quality of the final product. Using different quantities of invert sugar and high-fructose corn syrup significantly affected the physical properties of the cookies. Sugar-snap cookies containing invert sugar had an extremely positive effect.

Smilax china L. rhizome extract(SCE), called ``Tobokreung`` in Korean traditional medicine was investigated the influence on heavy metal contents(particularly Pb, Cd, As, and Hg) in Sprague-Dawley rats for 3 weeks. The test groups were divided into 4 group, normal, control, and SCE feeding groups, SC1(13 ㎎/㎏) and SC2(26 ㎎/㎏), respectively. The three group except normal group, were fed heavy metal such as Pb, Cd, As, and Hg. Body weight gain and the weight of target organs (liver and kidney) were determined and had not shown significant differences. Pb, Cd, and As contents in the kidney of SCE feeding groups were tended to decrease after 3 weeks, and SC2 group showed remarkably decrease of them. In the liver, the 3 heavy metal contents except Cd of SC2 group, were decreased rather than that of control group. Pb contents in the serum and the hair of the SC2 group showed significantly decreasing. All the taken together, we investigated the effect of SCE on the 4 heavy metal contents in rats for 3 weeks, and found out that more dosage of SCE made lower heavy metal contents in vivo, for the first time.

In this study, for development of functional sprouts, we have investigated the change of antioxidant activity and quantity of vitamin C, germanium and selenium according to the addition of vitamin C, germanium oxide and selenium oxide on the during cultivation of various sprouts. We were cultivated the sprouts using water solution added vitamin C, germanium oxide and selenium oxide on the system of cultivation instrument. Analysis of quantity of vitamin C on control group and treatment group were conducted by HPLC. Quantity of germanium and selenium were analyzed by ICP-MS(Inductively Coupled Plasma-Mass Spectrometer), and antioxidant activities were checked by DPPH method. As a result, quantity of vitamin C, germanium and selenium on the treatment groups have increased tendency compared to the control group. And antioxidant activity of treatment groups showed increasing tendency compared to the control group.

The current research identified the impacts of WOM(Word-of-Mouth) regarding dining experience and the factors which were likely to influence them. Specifically, this study is examined from the perspective of WOM recipient`s in on-line settings. For the purpose of this research, online survey was used and a total 203 online questionnaires of respondents who had experienced restaurant reviews and recommendations via internet last 6 month were analyzed. Overall, the results indicated that in aspects of WOM recipients, the impacts of WOM were ``visit intention``, ``re-WOM intention`` and ``source credibility`` affected ``WOM acceptance`` in this process. Additionally, ``online homophily`` and ``message vividness`` had a positive effects(p<0.001) on builiding source credibility. By clarifying the process between on-line WOM of restaurant consumers and their actual visit, this study intend to provide basis which can be used for restaurant industry`s effective marketing activity.

We investigated the quality characteristics of cookies made with Chungkukjang powder. Chungkukjang is a well-known nutritional supplement. Cookie samples were made by adding differrent quantities of Chungkukjang powder(0%, 4%, 8% and 12%). We examined the resulting, moisture, pH, color, spread factor, hardness and sensory evaluation of the cookies. While the moisture and, a and b value of the cookies significantly increased when more Chungkukjang powder was added (p<0.01), the pH, L value, spread factor and hardness of the cookies significantly decreased(p<0.01). Cookies containing 0% and 4% Chungkukjang powder had similar sensory evaluation score in terms of color, taste and flavor cookies made with 4% Chungkukjang powder had the highest texture and overall consumer acceptability scores.

This study investigated the effects of mulberry fruit extract on antioxidant activities and the alleviation of an alcoholinduced hangover, which was measured with alcohol dehydrogenase(ADH) enzyme activity. The antioxidative capacity of each mulberry extract was measured by total phenolic compounds, electron donating ability, superoxide dismutase-like ability, thiobarbituric acid reactive substances, and nitrite scavenging ability. The 60% methanol extract yielded the highest total phenolic compounds. The electron donating ability of the 40% ethanol and 40% methanol extracts were 68% and 67%, respectively. The superoxide dismutase-like abilities of the 40% methanol and 40% ethanol extracts were 30% and 28%, respectively, when extracts were assayed at 2.5 ㎎/㎖. The nitrite scavenging ability of the 60% ethanol and 40% methanol extracts were 98% and 97%, respectively. The 60% ethanol extract yielded the highest ADH.

We conducted a study to investigate milk and dairy products consumption among elementary school students to identify ways to increase their intake of milk and dairy products. We asked 518 students in Seoul to fill out questionnaire. Only 55.6% of the subjects consumed milk daily, and 43.7% of them drank at least 1 cup per day. The frequency and quantity of milk consumption were higher in male students than female students. The majority of the subjects consumed whole milk, and most students(59.5%) preferred flavored milk to whole milk. The reasons given for drinking milk included ``wanting to be tall``(66.1%) and ``for good health``(47.1%), while the main reason given for not drinking milk was stomach pain (68.4%). Records of having an unpleasant experience and upset stomach after drinking milk occurred at a higher rate for those who did not drink milk(84.2%) than for those who did(53.3%). Of the students questioned, 36.9% consumed dairy products other than milk 3～4 times per week, and liquid-type yoghurt(43.8%) and ice cream(35.4%) were the preferred dairy products among students. The reasons given for consuming dairy products were ``good taste``(56.6%), ``good to eat``(46.6%), ``wanting to be tall``(32.4%), and ``for good health``(25.4%). Among those students who did not consumed dairy products, the major reason given was ``family does not eat at home``(33.3%). After consuming the dairy products, 71.4% of participants thought that dairy products did not result in physical improvement. Most students had experienced purchasing milk and dairy products by themselves. When they bought milk or dairy products, the reasons given for making a particular selection were ``shelf-life``(61.6%) for milk, and ``favorite dairy products``(54.1%) for dairy products. According to participants, the factors that need to be considered for milk and dairy product consumption among elementary school students are ``higher nutrition`` (60.8%), ``better sanitation``(57.3%), and ``better quality and taste``(55.2%).

This study is aimed at examining the status of seafoods intake and preference to actively use the seafoods with high nutritional values and preference. For this purpose, this study conducted a questionnaire survey. The demographic features of the respondents are as follows: male and female high school students were 50%, respectively; first graders were 33.3%, second graders were 35.0% and third graders are 31.7%; the primary dietary-care giver was mother in 80% of the respondents. The survey results on seafood intake at home showed that the most frequently responses to the question of the degree of liking seafood were ``on average`` and ``like it``, respectively in order. The reason for preferring seafood is ``because it tastes good`` in 43.7% of the respondents. Both male and female respondents answered they like seafood for its good taste. With respect to the degree of preference for the seafood provided from the school meals, there were more students who like it than those who do not like it. The most frequent reason to ingest seafood in the school meals is because ``I want to eat it`` followed by ``because parents push``, ``because friends eat it``, ``because health-related TV programs recommend it``, respectively in order. The most preferred seafood in the school meals was fried shrimp and the most disliked one is the boiled warty sea squirt. The above results collectively suggest that the preference level for seafood is low and the most preferred one is fried seafood. It is suggested that the nutritionists need to actively develop menu for the students to ingest more various seafoods.

The principal objective of this study was to develop processed food with the effect of extract from Angelica gigas Nakai by assessing the quality characteristics of cookies. Cookie samples were prepared with shredded extract from Angelica gigas Nakai at varied levels of 0, 1, 3, and 5%. The pH of dough decreased significantly with the added extract from Angelica gigas Nakai and the density increased significantly in the 5% added group(p<0.05). The spread factor decreased significantly as the added extract from Angelica gigas Nakai increased(p<0.05). The Hunter color`s L value in cookies significantly decreased and the a, b values in cookies increased(p<0.05). The hardness of cookies significantly increased added extract from Angelica gigas Nakai increased(p<0.05). The acid value and peroxide value were lower in added Angelica gigas Nakai extract groups than in the control group as the storage period of cookies passed. The results of sensory characteristics demonstrated that 1% added Angelica gigas Nakai extract showed the highest degree of preference among all the items of added Angelica gigas Nakai extract(color, odor, taste, hardness, crispness and overall quality) and the added Angelica gigas Nakai extract indicated possibilities for developments of Angelica gigas Nakai extract cookies.

Though food safety efforts of the government has been increasing, but the health hazards resulting from food does not stop and thus increases consumers' anxiety and distrust of government. For more reliable safety management, developing analysis and intake measurement methods and strengthening regulatory control with strict criteria is necessary. In addition, as not only the known hazards by now, but also unknown but obvious hazards are simultaneously ongoing in current environments, the unified risk management and health assessment for food, health food and medicines from the media is critical. As risks and damage to health may show up after a long time after exposure,preventive measures and strategies for safety control is also needed.

Modern people have begun to have the nationwide interest in the rice wine called Makgeolri which is one of the traditional Korean alcoholic liquors. This study was performed to investigate the effects of Sansung Makgeolri extract (SM) on antioxidation together with the determination of pH and dissolved oxygen (DO) in the progress of fermentation in the lipopolysaccharide(LPS)-treated rats. We examined the levels of SOD (superoxide dismutase),CAT (catalase), GPx (glutathione peroxidase) in liver homogenates and the histopathological observations in liver tissue. LPS-treated group markedly decreased the levels of SOD, CAT and GPx. But SM + LPS-treated group significantly increased the levels of them. Furthermore, the antioxidative effects of SM were supported by the histopathological observations in liver tissue which showed severe inflammation and necrosis in LPS-treated group,compared to the attenuated inflammation and necrosis in SM + LPS-treated group. This results suggested that SM could be a candidate of antioxidative material in spite of alcoholic liquors.

The composition of fatty acids in bakery products from 35 bakeries in Seoul was analyzed by GCFID. The contents of crude fat in bakery products were represented 9.54-44.30% in pastries, 14.67-41.22% in cookies and 7.63-28.15% in whipped cream cakes. The total saturated fatty acid content in pastries, cookies and whipped cream cakes were 12.8-75.1%, 8.7-81.6% and 50.2-85.9% respectively. The proportion of trans fatty acids in pastries ranged from 0.00 to 3.37%. Cookies and whipped cream cakes were represented varying amount of trans fatty acid with highest value of 4.55% in cookies and 2.13% in whipped cream cakes. Total estimated daily intakes of fatty acids from pastries and whipped cream cakes were as follows : 1.2 g/day/person for saturated fatty acids and 0.014 g/day/person for trans fatty acids.

This study was carried out to investigate the quality characteristics of pear jam containing fresh ginger(G1) and ginger powders; dried ginger powder(G2), freeze-dried ginger powder(G3), and hot-air dried ginger powder(G4). The moisture, crude protein, and crude ash content of the control group were significantly higher than those of the experimental groups (p<0.001, p<0.05, p<0.01). The pH of the dried ginger powder added jam(G2) was the lowest(p<0.05). Texture profile analysis found that the dried ginger powder added jam(G2) had the highest firmness, consistency, cohesiveness, and resistance to flow/viscosity among all samples(p<0.001). Regarding the spread-meter value of the pear jam, the control group (G1) and hot air-dried ginger powder added jam(G4) had the highest values. The dried ginger power added jam(G2) had the lowest value among the samples(p<0.01). Regarding the color values of the pear jam, the control group(G1) had the highest L and b values. Hot-air dried ginger powder added jam(G4), on the other hand, had the lowest(p<0.001). The opposite was true for a value: hot-air dried ginger powder added jam(G4) had the highest. From the sensory evaluation, a positive trend was observed for the appearance of the dried ginger powder added jam(G2)(p<0.001). For sweetness, the dried ginger powder added jam(G2) had the highest value. A positive trend was observed for the overall acceptability of the dried ginger powder-added jam(G2)(p<0.001). Therefore, the dried ginger powder-added sample(G2) seemed to be the most appropriate to make pear jam with high acceptability.

Inadequate food handling and poor hand hygiene play a major role in the occurrence of foodborne diseases. The objective of this study was to find out if the level of microbial contamination on the hands of food preparers varies by time during their working period. This study focused on the contamination of aerobic plate count,total and fecal coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Sampling from left hand and right hand of twenty food preparers was done with glove-juice method at every two hours during their work. Microbiological testing was conducted according to the Food Code of Korea. The microbiological load on the hands was changed over time. Samples taken from their hands before work and at 8 hours showed higher levels of bacteria than those taken at 2, 4, and 6 hours during work and/or after work (p < 0.05). The contamination levels of microorganisms were consistently higher in right hand than in left hand. Poor hand hygiene practices were indicated by the positive results for total and fecal coliforms, E. coli, S. aureus, and Salmonella spp. on the hands of some food preparers. This study indicates food preparers' hands can be a vehicle of pathogen during their work. The results of this study emphasize the importance of hand hygiene education and training targeting the food preparers.

This study was performed to develop new anti-obesity agents from medicinal plants for functional food industry. We prepared lipase inhibitor-containing ethanol extracts from Desmodium oxyphyllu DC. and its nutritional characteristics, stability of temperature and pH and physiological functionalities were investigated. Crude lipid content and curde protein content of ethanol extract from Desmodium oxyphyllum DC. were 26.5% and 5.7%, respectively and its asparagine content was 4, 860 ㎎/100 g, dry basis. The ethanol extracts were also stable from pH 3.0 to pH 9.0 and below 80℃. The ethanol extract were showed high lipase inhibitory activity of 74.2% and acetylcholinesterase inhibitory activity of 68.4%.

Betulinic acid (BA), a naturally occurring triterpene found in the bark of the white birch tree, has been investigated to induce apoptosis in various cancer cells and animal models. However, there is no report of the chemopreventive effect of BA in cervical cancer cells. Using KB human cervical cancer cells as a model, we currently show that BA decreases cell viability and induces apoptotic cell death. The mechanism of the BA-induced anti-growth response in KB cells is due to the down-regulation of specificity protein 1 (Sp1) and its downstream targets, myeloid cell leukemia-1(Mcl-1) and survivin. Thus, BA acts as a novel chemopreventive agent through the regulation of Sp1that is highly expressed in tumors.

This study was conducted to investigate the meal quality and dietary behaviors of low-income family children by qualitative method. The subjects were 12 children(2 boys and 10 girls) aged 7 to 11, enrolled in an after-school care center in Kimpo, Gyeonggi province. Most of their mothers had jobs(83.3%) and 75% were the beneficiaries of a government assistance program. When compared using body mass index(BMI) percentile, 16.7% of the subjects were classified as being overweight. The food intake patterns and meal qualities were evaluated from dietary records for three non-consecutive days. The mean dietary diversity score(DDS) was 3.8, suggesting at least one food group was deficit. Only 8.3% of the records indicated a satisfactory intake of all five food groups, and fruit was the most deficit food group(58.3%). Also, the proportion of balanced of meals was low, especially breakfast(36%), in that main dish(the source of protein) was not included. The children had problematic eating behaviors, such as an unbalanced diet, eating meals in a hurry, skipping breakfast, and irregular meal times. They answered that they liked to eat simple meals and convenient foods. In conclusion, nutrition education should incorporate strategies to reach families and help with meal planning and management, as well as modifying the eating behaviors of children, in order to improve nutritional status.