• Journal of Community Nutrition
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• v.8 no.3
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• pp.147-152
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• 2006

This study was conducted to define dietary patterns among 227 Korean American adults and 151 teenagers living in California using frequency of intake of major food groups and to examine associations of dietary patterns with selected demographic and acculturation variables. Three dietary patterns, 'healthful', 'Korean', and 'western', were identified using factor analysis. For both groups, 'healthful' pattern was characterized by high loading on milk/milk products, fruit, fruit juice, and bean/bean products. 'Korean' pattern had high loading on rice and kimchi. 'Western' pattern was characterized by high loading on meat/meat products, soda, and noodle/pasta. Among Korean American adults, women tended to have higher scores of 'healthful' pattern but lower scores of 'western' pattern, while there was no association of 'Korean' pattern with gender. The older adults were likely to have higher 'Korean' pattern score. Length of stay in the US and English levels were negatively associated with 'Korean' pattern. Korean American female adolescents had lower 'western' pattern scores than did male adolescents. Age was inversely associated with 'healthful' pattern in adolescents. The adolescents who had felt more proud of being a Korean descendant had higher scores on 'Korean' dietary pattern. The study findings support that dietary patterns are associated with acculturation variables such as length of residence in the US, English fluency, and particularly pride in ethnicity for adolescents. Further studies are needed to understand associations of dietary patterns and acculturation with health risk of ethnic groups.

• Journal of Environmental Health Sciences
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• v.5 no.1
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• pp.46-50
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• 1978

Aflatoxin, a mixture of the at least four toxic and carcinogenic metabolites, is known to be produced by only a few fungi. The toxins were designated aflatoxins because they were produced by the mold Aspergillus flavus(A. flavus). However, at least four other toxins and other species of the genus A. niger, A. parasiticus A. ruber and wentii have been reported to produce aflatoxins. And also the identical compounds may also be produced by molds, the Pencillium. At least four different species of Penicilliurn have been reported to produce aflatoxins (P. citrinurn, P. frequentans, P. puberulurn. and P. variable). So it is now known that the problem of Aflatoxin is not restricted to the single species A. flavus, even though that is a very common mold. Also additional aflatoxins have been discorvered. For sereral years, only four aflatoxins were known: $B_1, B_2, G_1$ and $G_2$, so designated by reason of their fluorescence and chromatographic charateristics. It is now known that there are really two new toxic materials in the milk. During the past year(1966) they were christened aflatoxin $M_1$ and $M_2$, since they were first found in milk. The two other and most recently discorvered aflatoxins were isolated late in 1966 from cultures of A. flavus, and were designated aflatoxin $B_2a$ and aflatoxin $G_2a$. In order to obtain a breaf information about extent of contamination of foodstuffs by aflatoxin which is known to produce eight different mold, aflatoxin detection of cereals and fermented foods on sale, such as polished rice, barley, wheat, wheat flour, lentil, red bean, soy bean, noodle, kochuj ang and Dwenjang (fermented soy bean paste) and chong Kuk, were carried out. The results of this investigation were summarized as follows: The hexane:$CHCl_3$ extracts of polished rice, barley wheat, wheat flour, lentil, red bean, noodle and kochujang yielded fluorescent spots on thin layer plates. However their Rfvalues were different from those of authentic aflatoxins. The fluorescent substances of the extract from soy bean, Dwenjang and chong kuk showed very similar Rf values to those of the standard aflatoxins. By two dimensional thin layer chromatography and comparison of ultra violet absorption spectra, it was found that these fluorescent substances were not aflatoxins. To conclude, aflatoxins themselves were not detected directly in those samples tested.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1248-1256
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• 2007

The present study examined the physiological effects of isoflavone-rich bean sprout on the lipid metabolism of hyperlipidemic rats. Experimental hyperlipidemia was induced by the AIN standard diet with 0.5% cholesterol,9.3% lard and 0.2% sodium cholate in SD rats. Experimental groups consisted of normal control, hyperlipidemic control, 1% or 5% bean sprout powder-supplemented groups, and 0.2% soybean isoflauone extract-supplemented group. Four weeks feeding of isoflavone-rich bean sprout powder or isoflavone extract resulted in a significant lowering of plasma cholesterol and lowering tendency of triglyceride levels. The levels of lipid peroxidation products in the kidney and heart tissues were also lowered by the supplementation of bean sprout powder or isoflavone extract. The activities of hepatic glutathione peroxidase and catalase were increased by the supplementation of bean sprout powder or soybean isoflavone extract. Plasma concentration of vitamin A was significantly raised in the group fed 0.5% bean sprout powder. The results of the study showed that the beneficial effects of isoflavone-rich bean sprout on lipid metabolism of hyperlipidemic animals were comparable with those of soybean isoflavone extract. The positive effect of bean sprout in improving lipid metabolism might be due to the combined action of isoflavone and dietary fiber.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1325-1333
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• 2014

Sasang constitutional medicine is a Korean traditional medicine in which individuals are classified into four constitutional types, Taeyangin, Taeumin, Soyangin, and Soeumin. To develop new functional Saengsik products, we investigated the immunostimulatory activities of raw materials of Saengsik (milled rice, barley, Job's tears, soybean, adzuki bean, millet, eggplants, radish, carrot, Lentinus edodes, Agaricus bisporus, and Auricularia auricula-judae) and Saengsik products (Mix 1~6) in primary immune cells (lymphocytes and macrophages) isolated from blood of Taeumin, Soyangin, and Soeumin types. Increased cell proliferation as well as NO and TNF-${\alpha}$ protein production by immune cells treated with extracts of materials of Saengsik and Saengsik products were measured as immunostimulatory parameters. We chose milled rice, adzuki bean, radish, and Lentinus edodes to study the immunostimulatory activity of Teaumin, barley, soybean, eggplants, and Agaricus bisporus to study the immunostimulatory activity of Soyangin, as well as Job's tears, adzuki bean, carrot, and Auricularia auricula-judae to study the immunostimulatory activity of Soeumin. The mixtures (Mix 1~6) were made with different kinds and ratios of Saengsik materials based on the immunostimulatory activities of Saengsik materials. The immunostimulatory activity of Taeumin was highest in Mix 2 (rice 60%, adzuki bean 20%, radish 10%, and Lentinus edodes 10%) extract-treated immune cells among all six mixtures. The immunostimulatory activity of Soyangin responded best to Mix 4 (barley 60%, soybean 20%, eggplants 10%, and Agaricus bisporus 10%) among the six extracts (Mix 1~6). The increased immunostimulatory activity of Mix 6 (Job's tears 60%, adzuki bean 20%, carrot 10%, and Auricularia auricula-judae 10%)-treated immune cells was higher than the other five extracts (Mix 1~5). Accordingly, Mix 2, Mix 4, and Mix 6 may be useful as mixtures for Saengsik products having personalized immunostimulatory activities.

• The Plant Pathology Journal
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• v.40 no.1
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• pp.73-82
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• 2024

Gardenia (Gardenia jasminoides) is a popular and economically vital plant known for its ornamental and medicinal properties. Despite its widespread cultivation, there has been no documentation of plant viruses on gardenia yet. In the present study, gardenia leaves exhibiting symptoms of plant viral diseases were sampled and sequenced by both metatranscriptome and small RNA sequencing. As a consequence, bean common mosaic virus (BCMV) was identified in gardenia for the first time and named BCMV-gardenia. The full genome sequence of BCMV-gardenia is 10,054 nucleotides (nt) in length (excluding the poly (A) at the 3' termini), encoding a large polyprotein of 3,222 amino acids. Sequence analysis showed that the N-termini of the polyprotein encoded by BCMV-gardenia is less conserved when compared to other BCMV isolates, whereas the C-termini is the most conserved. Maximum likelihood phylogenetic analysis showed that BCMVgardenia was clustered closely with other BCMV isolates identified outside the leguminous plants. Our results indicated that the majority of BCMV-gardenia virus-derived small interfering RNAs (vsiRNAs) were 21 nt and 22 nt, with 21 nt being more abundant. The first nucleotide at the 5' termini of vsiRNAs derived from BCMV-gardenia preferred U and A. The ratio of vsiRNAs derived from sense (51.1%) and antisense (48.9%) strands is approaching, and the distribution of vsiRNAs along the viral genome is generally even, with some hot spots forming in local regions. Our findings could provide new insights into the diversity, evolution, and host expansion of BCMV and contribute to the prevention and treatment of this virus.

• Korean Journal of Organic Agriculture
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• v.11 no.2
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• pp.23-42
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• 2003

The study must have standpoints for the stable market construction of the Environmental-Friendly agricultural products of the quality-certificated which has rapidly grown due to a discussion of the environment and agriculture, income increase and the interests on foods stability. The survey was conducted through face-to-face interview of 200 adults who are in their twenties or more in Cheonan-city. In this research, the Environmental-Friendly agriculture was a clean agriculture not using a fertilizer or chemicals and the agriculture which protects the environment by preventing the environmental pollution. In the analyses of the consumer's willingness to pay, the rice showed 69,851 won, and a lettuce and bean-curd showed 947 won and 1.412 won respectively. In terms of current issues of the policy, to establish the stable circulation structure and consumption strategy, there must be a clearness raise of the Quality Authentication (QA) Mark. To raise the trust through quality authentication, there must be transparency raise of information by distribution stages and the thorough post management of the official institutes. Also, to persue the competitive product differentiation, there must be the settlement of the product brand on the market, development of the new production technology and a classification of consumers by incomes. Finally to construct stable distribution and price system, there must be active participation of the local agricultural cooperatives in the distribution of the Environmental-Friendly agricultural products of the quality-certificated and the understanding of the proper price of the consumer market and flexible strategy of the price change.

• Journal of Forest and Environmental Science
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• v.24 no.2
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• pp.61-68
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• 2008

Acrylamide is present as a contaminant in heated food products, predominantly from the precursor asparagine. Nonanchored inter simple sequence repeats (ISSRs) are arbitrary multiloci markers produced by PCR amplification with a microsatellite primer. In order to assess the feasibility of microsatellite primers as markers for DNA damage, the study was conducted on common bean (Phaseolus vulgaris L.) exposed to different concentrations of acrylamide. Polymorphisms were abundant among plant samples treated with acrylamide in comparison to control (untreated one) tested with 4- tri-nucleotide, 2 tetra-nucleotide, and 3- dinucelotide primers. The primer (CCG)4 was the best tested primer to generate polymorphism between the DNA of plants treated or not by acrylamide. Polymorphisms became evident as the presence and absence of DNA fragments in treated samples compared with the untreated one. The highest number of DNA variation on ISSR patterns was observed at the micromollar concentrations of acrylamide. Acrylamide was able to induce DNA damage in non concentration-dependent manner with effectiveness at micromollar concentrations. This study demonstrated that ISSR markers can be highly reliable for identification of DNA damage induced by acrylamide.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.146-152
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• 2014

This study surveyed consumers' sensory liking ratings of 3 types of developed brown rice products (brown rice nut waffles, Kimchi and tuna rice ball, sweet red-bean paste rice ball) and analyzed the drivers for liking or disliking the brown rice products. Each brown rice product had a brown rice to brown rice powder ratio of either: 100:0; 80:20; or 50:50. Forty consumers evaluated the acceptance of brown rice products on a 9-point hedonic scale and gave comments regarding liking or disliking each product. The results of the preference investigation analysis showed subjectivity depending on the brown rice product and the respondents' genders and ages. For brown rice nut waffles was affected by gender, age, and brown rice powder mixing ratio (p < 0.05). The variables "liking the aroma"; "liking the delicate flavor"; "liking the chewiness"; "liking the moistness"; "liking the softness"; "liking the harmony"; "liking the aftertaste" and "overall acceptability" did not differ significantly with the Kimchi and tuna rice ball. For the sweet red-bean paste rice ball product, the rates of liking the chewiness, stickiness, moistness, and softness of the 0% brown rice powder mix were all higher (p < 0.05) than were the rates of liking those same qualities in the 50% brown rice powder mix. Among all brown rice products, there were high correlations between the overall acceptability, liking the saltiness, liking the aroma, and liking the harmony. A preference investigation analysis showed that the brown rice product fillings were key factors to the products' overall acceptability.

• Korean Journal of Organic Agriculture
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• v.25 no.3
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• pp.537-554
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• 2017

This study had purpose to examine the consumers preference and buying property of processed products by rice, barley, wheat, bean. For the study, the interview was conducted of 300 samples more than 19 years of age. We attempt to examine consumers' preference and individual properties when purchasing processed grain products. Questionnaire was filled for the 23 variable by referring to previous studies to investigate the properties to consider when consumer purchasing the products. To conceptualize, reduce the high correlation parameters by factor analysis. The results attribute to seven factors that safety, brand/image, taste/shelf life, convenience seeking, preferred high-quality, price, consumption patterns. These properties showed significant differences in demographics. First, there was statistically difference by age in safety, brand/image, high quality preference, taste/shelf life. Second, Safety and high-quality preference were the difference between jobs, and depending on household income were significant difference in consumption patterns. We analyzed the purchasing preference by purchase frequency. Ramen, bread, beer are higher purchase frequency than any processed grain products. On the other hand, frozen rice, soybean paste, red pepper paste that are used primarily domestic raw, were lower purchase frequency. But the difference of purchase property according to products was very similar that the highest factor is price, the following factor as taste. Based on these findings, the implications and the limitations of the study were presented.