• Journal of Nutrition and Health
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• v.28 no.8
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• pp.706-716
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• 1995

This study was undertaken to investigate the influence of age and dietary linolenic acid content and the linolenic acid/linoleic acid (LAN/LA) ratio on the brain lipid composition and membrane-bound enzyme, acetylcholinesterase(AchE) activities. AchE was selected as a test case for the relationship between cell lipid composition and cell membrane function. The male rats were fed diets with 0.2, 0.4, 0.6 of LNA/LA ratio within 8% LNA(H-LNA) or 4% LNA(L-LAN) of total fatty acid content for different feeding period(1, 4, 12 month). The fats used s source were sesame oil, perilla oil, soybean oil and beef tallow. The AchE activity of brain crude synaptosomal fraction was reduced with advancing age, showing 20-30% reduction in 12M compared with 1 M, and the P/C ratio was reduced in old rats. In 1 and 4 monthed rats, AchE activites was higher in H-LAN-0.2 and L-LNA-0.2 and 0.4 group. In accordance with rising of AchE activities was higher in H-LNA-0.2 and L-LNA-0.2 and 0.4 group. In accordance with rising of AchE activities, the PC/PE ratio increasedin those groups. Paricularly in L-LNA, the PC/PE ratio increased as the AchE activites for decline of membrane fluidity with increasing cholesterol and decreasing P/C ratio when rats were old. Also, AchE activity increaed with increasing PC/PE ratio which depended on the dietary LNA/LA ratio within each LNA content. Therefore, it is concluded that the lipid composition of cell membrane influenced the AchE activiteis, which was mediated by aging and the modification of dietary LNA/LA ratio.

• Journal of Nutrition and Health
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• v.15 no.1
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• pp.62-69
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• 1982

A quantitative restriction of maternal diet was given to the Sprague Dawley rats during the lactation. The control group were fed a commercial diet ad libitum throughout the experimental period. Dietary restriction started from birth to weaning in deficient group. After weaning at 21 days, all offsprings were fed the same diet ad libitum for 4 weeks of rehabilitation. They were analyzed for body weight, muscle protein, muscle 3-methylhistidine and serum protein level of offsprings at 0, 1, 2, 3, 5, 7 weeks. Body weight of offsprings of deficient group were significantly lower than the control group, but after rehabilitation there were no significant differences between two groups. Maternal dietary restriction caused a decrease in the 3-methylhistidine, protein content in muscle and total protein level in serum, and rehabilitation after weaning induced a marked increase. These results suggest that there is a quantitative reduction in 3-methylhistidine metabolism in the undernourished rats and these reductions can be nearly recovered by 4 weeks of dietary rehabilitation after weaning.

• Nutritional Sciences
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• v.7 no.2
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• pp.83-87
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• 2004

To investigate the effects of dietary phytate reduction and zinc supplementation on biochemical iron parameters in elderly Korean women consuming inadequate iron, fifteen healthy women aged 64-75 years were recruited for a feeding study. A high-phytate diet (27.8 phytate:zinc molar ratio) was provided for 9 days, followed by a nine-day low-phytate diet(12.3) and a subsequent 28-day period of unregulated meals with zinc supplementation (22 mg/d as zinc gluconate). Serum iron increased significantly with the low-phytate diet (130.4 $\mu g$/L) but returned to the level observed during the high-phytate diet (113.0 $\mu g$ /L) period when subjects were taking zinc supplements (105.8 $\mu g$ /L). However, serum ferritin in the subjects decreased significantly with the low-phytate diet (73.8 $\mu g$ /L) as well as with zinc supplementation (57.2 $\mu g$ /L), compared to levels following consumption of the high-phytate diet (89.6 $\mu g$ /L). Transferrin receptor and transferrin saturation were unchanged with the treatments. In summary, zinc supplementation might result in deteriorated iron status in elderly Korean women who consume inadequate iron, while there was no significant effect from reducing dietary phytate.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.7
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• pp.1040-1046
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• 2006

Studies were carried out with a repeated $4{\times}4$ Latin square design with eight cannulated pigs fed four experimental diets to investigate the effect of dietary fiber and starch sources on apparent ileal and fecal amino acid digestibility. Each period lasted 15 d, with diet acclimation from d 1 to 7, feces collection for 48 h on d 8 to 9 and ileal sample collection for 12 h on d 13 to 15. The four experimental diets consisted mainly of cooked rice with the addition of protein sources (CON), partial replacement of cooked rice with either potato starch (PS), sugar beet pulp (SBP) or wheat bran (WB). Chromic oxide was used as an indigestible marker. With the exception of histidine, lysine and tryptophan, no differences were observed in the apparent ileal digestibility of amino acids between diets. The inclusion of potato starch did not affect the ileal and fecal amino acid digestibility. In comparison with diet CON, a decreased (p<0.05) ileal digestibility of histidine was found in pigs fed diet SBP, while the ileal digestibilities of histidine, lysine and tryptophan were decreased (p<0.05) by the inclusion of wheat bran. Inclusion of fiber sources (sugar beet pulp and wheat bran) caused a reduction (p<0.05) in the fecal amino acid digestibility and the net disappearance of amino acids in the large intestine. Of the indispensable amino acids, there was a 'net synthesis' for methionine in the large intestine of pigs when diets were supplemented with dietary fiber. The decrease in fecal amino acid digestibility with the addition of dietary fiber indicates an increase in the synthesis of bacterial protein in the large intestine.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.3
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• pp.416-422
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• 2013

This experiment was conducted to evaluate the effects of dietary olive oil on growth performance, carcass parameters, serum characteristics, and fatty acid composition of breast and drumstick meat in broiler chickens. A total of 480 broilers were randomly allotted into three dietary treatments, including T (basal diet, 5% tallow), O1 (2% olive oil+3% tallow), and O2 (5% olive oil). During d 0 to 21, broilers fed the diet supplemented with 5% olive oil showed lower (p<0.05) body weight gain (BWG) and feed intake (FI) compared with those fed the T diet. Serum triglyceride concentration was reduced (p<0.05), while high density lipoprotein (HDL)-cholesterol concentration was increased (p<0.05) in the O2 treatment group compared with the T and O1 treatment groups. The addition of olive oil to the diets induced a reduction (p<0.05) in the total saturated fatty acid (SFA) contents in breast and drumstick meat, and increased (p<0.05) the total unsaturated fatty acid (USFA) contents and USFA/SFA ratios. In conclusion, a diet with 5% olive oil could decrease BWG and FI of broilers during the starter period (wk 0 to 3), and cause an increase in the serum HDL-cholesterol level, while decreasing the serum triglyceride concentration. Furthermore, USFA level and USFA/SFA ratios in breast and drumstick meat were increased by dietary supplementation of 2 or 5% olive oil.

• Korean Journal of Community Nutrition
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• v.23 no.4
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• pp.277-288
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• 2018

Objectives: This study was performed to verify the validity and judgment criteria setting of a health status assessment tool based on dietary patterns for middle-aged women. Methods: A total of 474 middle-aged women who visited the Comprehensive Medical Examination Center at Hanmaeum Hospital in Changwon were enrolled (IRB 2013-0005). The validity was verified using clinical indicators for the diagnosis of metabolic syndrome (MS), and it was used to set the criteria for the tool. A logistic regression analysis was performed for validation. The area under-receiver operation (AUC), sensitivity, specificity, and Youden Index were calculated through ROC curve analysis. Statistical analysis was performed by SPSS 21, and p value <0.05 was considered to be statistically significant. Results: The mean score of the group with no MS (73.3 points) was significantly higher compared to the group with MS (65.7 points) (p<0.001). An analysis of the association between the tool scores and risk of MS showed a 0.15-fold reduction in the risk of MS every time the tool's score increased by one point. As the result of the ROC curve analysis, the assessment reference point was set to 71 points, indicating 77.0% sensitivity and 61.0% specificity. Risk of MS was significantly higher in the group with a score of less than 71.0 than a group with more than 71 points (OR=5.28, p<0.001). Conclusions: This study was the first attempt to develop a health status assessment tool based on the dietary patterns for middle-aged women, and this tool has proven its usefulness as an MS assessment tool through the application of middle-aged women in the field of health screening.

• The Journal of the Korea Contents Association
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• v.12 no.7
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• pp.306-313
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• 2012

We have published a paper which is on stress and dietary life for college students considering weight, height, BMI by the sex of them. It was on obesity index, stress durability and stress strength, meal intake by stress, stress reduction and stress relief for the sample students. In this paper, we monitored taste changing of their favorite food under stresses, feeling after food intake for stress relief, score of stress with life style, strength of stress correlated with characteristic and BMI. The students preferred hot and sweet taste on their stress. However there is no difference feeling their stress after taking food for stress relief by ages, major area and monthly expenses. The stress is more severe for them according to do not sleeping and health status. The stress is not affected by exercising, smoking, drinking alcohols, healthcare mind in their life. The impetuous students get more stress easily but the stress is not affected on BMI. As a result, we need to provide them a nutrition education program that guide the students to improve their dietary life style and practice of their life attitude.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.548-557
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• 2017

This study investigated the effects of insoluble dietary fibers from pine (Pinus radiata D. Don) inner bark powder (PIBP) on loperamide constipation in rats. Male Sprague-Dawley rats were administered PIBP in their diets at concentrations of 5% and 10% for 4 weeks. Rats were divided in to four groups, normal diet group (Cont), a normal diet and loperamide group (Lop), 5% PIBP experimental diet and loperamide group (Lop+PIBP 5%), and 10% PIBP experimental diet and loperamide group (Lop+PIBP 10%). Constipation was induced by oral administration of loperamide (2 mg/kg, twice per day) for the last three days of the experiment. Food intake, body weight, properties of feces, gastrointestinal transit time, and serum lipid profiles were measured. When compared with the normal diet and loperamide group (Lop), there were increases in fecal pellet number (p<0.05), wet weight (p<0.001), and water content (p<0.001). Positive results were derived from relevant indicators to improve constipation. In addition, the number of fecal pellets in the colon was not significant, and decreased as PIBP content increased. PIBP had a concentration-dependent effect on reduction of total cholesterol, LDL-cholesterol, and triglycerides and elevation of HDL-cholesterol. These results indicate that PIBP may effectively prevent constipation.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.498-506
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• 2016

A croquette added with heat-treated kimchi at 20% showing higher sensory preferences was analyzed for its physicochemical properties and antioxidant activity using a croquette without kimchi as a control. Compared with the control, kimchi-added croquette had 3.3-fold higher organic acids content (p<0.001), resulting in a significant reduction of pH (p<0.001) and higher metal chelating activity (p<0.001). Upon addition of kimchi, total reducing capacity increased from 109.4 to $139.4{\mu}g/g$ gallic acid equivalents (p<0.01), and DPPH radical scavenging activity also increased 2-fold, which corresponded to 54% of the electron-donating ability of 0.35 mM gallic acid. In addition, contents of free amino acids and ${\gamma}-aminobutyric$ acid (GABA) appreciably increased by 1.6-fold (p<0.01) and 10-fold (p<0.001), respectively. This could be attributed to the ingredients of kimchi and/or enzymatic transformation of precursors by microorganisms during kimchi fermentation. Kimchi-added croquette was determined to be a good source of dietary fiber relative to its calorie content. Texture profile analysis showed no significant differences in hardness, springiness, cohesiveness, gumminess, and chewiness between the two croquettes with or without kimchi. Taken together, this study shows that utilization of heat-treated kimchi as a filling for croquette could be a good strategy to improve both the nutritional quality and antioxidant activity of croquette.

• Korean Journal of Community Nutrition
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• v.14 no.6
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• pp.746-755
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• 2009

This study was to develop and evaluate a nutrition education program to reduce dietary sodium. The school children (218 boys, 226 girls), from 8 elementary schools in the city of Daegu, Korea, were involved in this study. This research was based on the data from two groups of elementary school children, the "education" group (n = 240), and "no-education" group (n = 204). Educational media and programs were developed to educate the education group for four weeks and were presented on the web (www.saltdown.com). After education, the preference for a non-salty taste in the education group increased 10%, compared with those who preferred a non-salty taste before education. There was a significant change away from a preference for a salty taste and a rise in the mean score for nutrition knowledge and dietary attitude in the education group compared to the no-education group (p < 0.05). This study indicates that school children can reduce their dependency on preference for a salty taste and change their high-salt dietary behavior after the education.