• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.352-366
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• 1996

The nutritional status of host has a profound effect on immune response and its ability to defend aganinst invading pathogen. Almost all nutrient dificiencies impaired host defence, and more than recommended levels of certain nutrient enhance immune response beyond that observed with 'adequate'. But high-fat diets have been associated with various types of immune dysfunction in experimental animal models and humans. Also, high linoleic acid suppressed immune function and growth and metastasis of tumor than saturated fatty acids. The present review focused on the effect of dietary lipid on immune fuction, cytokine production and clinical conditions like infection, autoimmune disease and cancer.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.5
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• pp.706-711
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• 2009

This study was carried out to compare the growth performance and quality properties of pork from finishing pigs fed different levels of betaine. A total 120 female pigs (Landrace${\times}$Yorkshire${\times}$Duroc) were fed either a control commercial diet or the control diet supplemented with 2, 4 and 6% betaine for 31 days. The average daily feed intake (ADFI) of the 2% diet was lower than of the other treatment groups. The average daily gain (ADG) for pigs fed betaine diets was significantly higher (p<0.05) compared with nonsupplemented diets. Feed conversion ratio (FCR) of pigs fed betaine diets was significantly lower (p<0.05) compared with nonsupplemented diets. pH of loin and ham samples were not significantly different between dietary groups, whereas CIE a* (redness) of pork loin was increased by dietary betaine. Also, the shear force value of loin was significantly higher (p<0.05) in pigs given dietary betaine compared with non-supplemented diets, but no significant differences were found in cooking loss by the loin among diets with different levels of betaine (p>0.05). Dietary supplementation with betaine decreased total cholesterol concentrations in blood, and increased saturated fatty acid and decreased unsaturated fatty acid levels in muscle. Pigs supplemented with betaine had increased betaine concentrations in the loin muscle. It was concluded that dietary betaine supplementation of finishing pigs can improve growth performance and reduce blood cholesterol concentrations. It was also concluded that dietary betaine produced detectable betaine concentrations in the lion muscle.

• Nutrition Research and Practice
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• v.5 no.4
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• pp.329-336
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• 2011

Obesity contributes to an increased risk for chronic diseases, including diabetes, cardiovascular diseases, and certain types of cancer. The prevalence of obesity has increased in Korea. We compared the clinical and dietary characteristics of obese adults (n = 30, 17 men and 13 women, mean age 29.9) to those with a normal weight (n = 15, 8 men and 7 women, mean age 26.5). We determined lipid profiles, fasting blood sugar (FBS), blood pressure, and serum free fatty acid (FFA). Dietary intake was estimated using a food frequency questionnaire (FFQ) and a 3-day dietary record. Exercise patterns and average alcohol intake were determined. The average body mass index was 28.3 kg/$m^2$ in the obese and 21.2 kg/$m^2$ in the normal weight groups. The obese group had significantly higher levels of total cholesterol, LDL cholesterol, and triglycerides, lower levels of HDL cholesterol, and higher blood pressures compared to the normal weight group. FBS was not significantly different between the two groups. The obese group had significantly more subjects with metabolic syndrome (26.7%) compared to the normal weight group (0%). Serum FFA levels tended to be higher in the obese (P = 0.087). No significant difference in caloric intake was observed between the two groups. No differences in carbohydrate, protein, or fat intake between two groups were observed from the FFQ. However, results from the 3-day dietary record showed that the percentage of energy from fat was significantly higher in the obese group. The frequency and amount of exercise did not differ between the two groups. Alcohol consumed per drinking episode was significantly higher in the obese group. These results confirm that excessive weight is associated with disturbances in lipid metabolism in these fairly young and otherwise healthy adults. Dietary factors, including higher fat intake and alcohol consumption, seem to be contributing to the obesity of these subjects.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.477-487
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• 2006

The quality characteristics of dough and French breads containing dietary fibers, which were resistant starches (RS3 and RS4 types) and commercial non-starch polysaccharides (cellulose, pectin and chitosan), were investigated. The pH of the dough containing all dietary fiber except pectin was greater than that of control and was increased with increasing addition level. There was no correlation between pH and the expansion ratio of dough. As the level of added dietary fibers became high, the bread baking loss decreased, and the order of specific bread volume was 5% cellulose < 5% pectin < control bread, with no significant difference in specific volume. When a high level of dietary fibers was added to wheat flour, a complex phase appeared due to the formation between the network structure of additives and wheat gluten, and starch granules were heavily masted by the increased development of gluten-network matrix after the first fermentation like a wide spread net. Comparing the colorimetric changes of breads with the same added ratio (10%) of dietary fibers, the cellulose and RS4 addition breads had lower levels and the pectin-added bread had the highest value in the redness, while the chitosan-added bread had the highest value in the yellowness. Breads with a high level of dietary fibers showed increased hardness, gumminess, and brittleness and decreased springiness and cohesiveness. By sensory data, breads with 5% NSP and 10% RS addition showed high overall acceptability, with higher sensory RS score, compared to NSP addition. In conclusion, it was suggested that bread with lower than 10% RS or 5% NSP addition based on the amount of wheat flour, was acceptable with no considerable change in preference/overall quality and processing in bread-making.

• Nutrition Research and Practice
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• v.8 no.4
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• pp.360-367
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• 2014

BACKGROUND/OBJECTIVES: The aim of this research was to study the different long term effects of consumption of dietary oil sources with varying omega-6/omega-3 (${\omega}-6/{\omega}-3$) polyunsaturated fatty acids (PUFAs) ratios on bone marrow fatty acid level, ex vivo prostaglandin $E_2$ ($PGE_2$) release, and mineral content of bone in rabbits. MATERIALS/METHODS: For this purpose, weaning and female New Zealand white rabbits were purchased and randomly divided into five groups and offered ad libitum diets containing 70 g/kg of added oil for 100 days. The dietary lipid treatments were formulated to provide the following ratios of ${\omega}-6/{\omega}-3$ fatty acids: 8.68 soy bean oil (SBO control), 21.75 sesame oil (SO), 0.39 fish oil (FO), 0.63 algae oil (DHA), and 0.68 algae oils (DHA/ARA). DHA and ARA are two types of marine microalgae of the genus Crypthecodinium cohnii. RESULTS: The dietary treatments had significant effects on the bone marrow fatty acids of rabbits. Rabbits fed the FO diet, containing the highest ${\omega}-3$ PUFA concentration, and those fed the SBO diet showed the highest ${\omega}-6$ PUFA. On the other hand, a positive correlation was observed between Ex vivo $PGE_2$ level and the ${\omega}-6/{\omega}-3$ dietary ratio. Significant effects of dietary treatment on femur Ca, P, Mg, and Zn contents were observed in both genders. CONCLUSIONS: Findings of the current study clearly demonstrated that dietary PUFA, particularly ${\omega}-6/{\omega}-3$ and ARA/EPA ratios are important factors in determining bone marrow fatty acid profile, and this in turn determines the capacity of bone for synthesis of $PGE_2$, thereby reducing bone resorption and improving bone mass during growth.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.948-955
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• 2011

The purpose of this study was to investigate middle school boys' and their parents' preference on menu types of school breakfast. School breakfast was served at a boys' middle school in Gyeonggi-do, Korea for 7 weeks. Ten types of convenient menus, including steamed rice, rice porridge, rice cake, bread, or cereal, were served to 200 students free of charge. After the service period ended, questionnaires were distributed to the students and their parents. Usable questionnaires were returned by 142 (71%) students and 124 (62%) parents. About two-thirds (66%) of the students and about half (51%) of the parents preferred convenient menus to traditional menus as school breakfast. The students were the most highly satisfied with the menu type including hot dog buns whereas the parents regarded these as neither appropriate nor inappropriate as school breakfast. Overall, the menu types including steamed rice such as Kimbap or rice balls were highly ranked in terms of the students' level of satisfaction as well as the parents' level of appropriateness evaluation. About 20% of the students and 50% of the parents expressed intention to eat or make their children eat school breakfast even if payment is required. Over two-thirds of both the students (70%) and parents (68%) responded that less than 1,500 won per meal would be the appropriate price of school breakfast. The results of this study show that convenient menus could be considered as alternatives to traditional menus in school breakfast service, although additional efforts are necessary to develop such menus to satisfy both the students and their parents.

• Journal of Environmental Science International
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• v.26 no.7
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• pp.875-879
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• 2017

We conducted two experiments to evaluate effects of feeding various types of red ginseng marc and Houttuynia cordata (H.cordata) on blood profiles of poultry in a completely randomized design. In experiment 1 (28 d), a total of 240 broilers (Arbor acres) were used. Four dietary treatments (15 broilers per pen with four replicate pens per treatment) were included: (1) control, (2) 2% red ginseng marc, (3) 1% fermented red ginseng marc with red koji, and (4) 2% liquid red ginseng. There were no significant differences in HDL and LDL-cholestrol among treatments (P > 0.05), but total cholesterol and triglyceride decreased in diets supplemented with red ginseng marc and 1% fermented red ginseng marc with red koji compared to that in the control treatment (P < 0.05). In experiment 2 (38 d), a total of 240 Pekin ducks were randomly divided into 4 groups by dietary treatments (control, 1% fermented H. cordata powder with red koji, 1% fermented H. cordata pelleted with red koji, and 1% fermented H. cordata coated with red koji) with 4 replicates of 15 ducks in each group. Total cholesterol and VLDL-cholesterol were not affected by diet with various types of H. cordata. However, increase in HDL-cholesterol and decrease in LDL and VLDL-cholesterol were greater in treatments with different types of H. cordata than in the control treatments (P < 0.05). In conclusion, using various types of red ginseng marc and H. cordata in poultry diets was effective for increasing HDL-cholesterol and decreasing total, LDL, and VLDL-cholestrol or triglyceride.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.6
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• pp.875-880
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• 2011

This study introduces the addition of wheat fiber, oat fiber, and inulin to Chinese-style sausages, in amounts of 3.5% and 7%, respectively. Researchers used analysis of general composition and texture properties, and sensory evaluation to assess the influence of these three types of dietary fiber on the quality and palatability of Chinese-style sausages. Results showed that the type and amount of dietary fiber introduced did not significantly influence the general composition, color, and total plate count of sausages. However, the addition of wheat fiber and oat fiber significantly hardened the texture of Chinese-style sausages (p<0.05). A greater amount of dietary fiber added implied a harder texture. Added inulin did not influence the texture of Chinese-style sausages (p>0.05). Results of product assessment showed that, aside from sausages with 7% wheat fiber scoring less than 6 points (on a 9-point scale) in terms of overall acceptability, the other groups of Chinese-style sausages scored over 6 points. Judges preferred the sausage groups with 3.5% added oat and wheat fiber. This study demonstrates that adding fiber to Chinese-style sausages to increase the amount of dietary fiber is feasible.

• Nutritional Sciences
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• v.6 no.1
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• pp.48-52
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• 2003

The Dietary Reference Intakes (DRI's) are new nutrient intake standards that are being set for the United States and Canada. There are currently four types of DRI's: Estimated Average Requirements (EAR), Recommended Dietary Allowances (RDA), Adequate Intakes (AI), and Tolerable Upper Intake Levels (UL). The EAR is the nutrient intake that would be adequate for about half the population, while intake at the RDA should be adequate for 97-98% of the population. When the data are insufficient to set an EAR and RDA, then an AI is set. The UL is the highest intake level that does not pose a risk of adverse effects. The EAR, AI, and UL may be used to assess intakes of both individuals and of groups of people. For individuals, the EAR is used to calculate the probability that intake is inadequate, the AI is used to decide if the probability of inadequacy is low, and the UL is used to determine if a risk of excess intake is present. For groups. the EAR is used to estimate the prevalence of inadequacy, the AI is used to decide if the prevalence of inadequacy is low, and the UL is used to estimate the prevalence of excessive intakes. Because this approach to setting and applying nutrient standards is new, research recommendations include improving estimates of risk, improving dietary data, and improving statistical methods.

• Korean Journal of Community Nutrition
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• v.13 no.6
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• pp.855-866
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• 2008

The dietary patterns and characteristics of oldest-old subjects over 85 of Sunchang County (total of 171, 61 males and 110 females) were studied. The average age was $90.6{\pm}3.7$ years old (male; $89.1{\pm}2.8$, female; $91.5{\pm}3.8$), and 90.9% of them were reported to have had no schooling experience. Family types having a spouse were much greater in men (50%) than women (1.8%). The percentages of living alone showed the gender differences, which were comprised of 33% of females and 18.3% of males. In this study, 73.7% of subjects answered "very good" or "good" for their health status. These elderly subjects might maintain their health through a relatively lower rate of smoking (22.2%) and drinking (27.5%), having non-sedentary activities (84.2% of the subjects are physically active) and enough sleep. Their characteristic dietary patterns include high preference of rice (96.5%) and blanch & Seasoned vegetable dishes (Namal, 90.6%) frequent consumption of plant-based food groups containing plenty of anti-oxidants such as vegetables and legumes, and they showed high rates of meal regularity (77.2%) and no skipping of meals (94.2%). It seems to be developed and disseminated in the congregate meal program for improving nutritional status of the elderly, since the coming increment of single-elderly family and single dwellers of rural areas.