• 한국식품영양과학회지
• /
• 제32권6호
• /
• pp.882-886
• /
• 2003

고추장은 체중감소 효과를 보였는데 흰쥐를 이용한 식이섭취 실험에서 발효 숙성된 전통고추장이나 공장식 상품고추장은 고지방 식이로 인한 체중 증가를 감소시켜 정상에 가까운 체중을 유지하도록 하였다. 반면에 발효되지 않은 고추장의 경우 고춧가루군과 거의 비슷한 감소효과를 나타내었으며 발효된 전통고추장이나 공장식 상품고추장에 비해서 체중감소효과가 그리 크지 않았다. 발효된 전통고추장은 높은 체중 감소효과와 더불어 부고환 지방 및 신장 주위 지방조직의 총지방, TG, 콜레스테롤의 함량도 낮추는 효과를 나타내었으나 발효되지 않은 고추장식이군은 감소효과가 크지 않아 발효의 유무가 체중감소, 지방조직감소에 큰 변수임을 알 수 있었다.

• Journal of Nutrition and Health
• /
• 제19권4호
• /
• pp.255-265
• /
• 1986

This study was designed to investigate the effect of age on the lipid metabolism in the rats fed different diets. In experiment A male Wistar rats of 5 weeks of age and of 32 weeks of age were divided into low fat diet groups and high fat-cholesterol groups. The rats were sacrificed 1 week, 2 weeks and 4 weeks after experiment begins. Also after 4 weeks. the rats in low and high fat diet groups were tube-fed 500mg of choelsterol and were sacrified 3 days later. In experiment b, male Wistar rats of 4 weeks of age and of 6 months of age were divided into 2 groups of butter and cron oil groups. And then eachgroup were divided into 2 subgroups ; meal feeding and nibbling groups . Each diet was fed for 4 weeks. In experiment A, age of the rats and experimental diets did not affect the serum cholesterol and triglycerides concentrations were higher in rats fed high fat cholesterol diet than in those fed low-fat or high -fat diets, but age of the animals had no effect on liver lipid content. The weight and cholesterol content of epidymal fat pad, however were higher in adult rats than in young ones regardless of the diets fed. When the rats were challenged with 500mg cholesterol, the rates of increase in serum and hepatic cholesterol level were higher in adult rats compared to young rats regardless of the diets . On the other hand, the rate of increase of small intestinal cholesterol content was lower in adult rats than in young rats. In experiment B, serum cholesterol and triglyceride content were relatively higher in young rats than adult ones. Stored body lipid was higher in adult rats, as judged by epididymal fat pad weight and total carcass lipid. Meal frequency and the kinds of fat in the diet did not affect the serum choelstero concentration . The serum triglyceride levels. however, was higher in butter fed rats thancron oil fed ones. The cholesterol content of live rand epididymal fat pad was lower in butter fed groups than corn oil groups for both young and adult rats, but there was no difference in liver triglycerides livel.

• 대한방사선과학회:학술대회논문집
• /
• 대한방사선과학회 1993년도 학술대회
• /
• pp.32-32
• /
• 1993

• Journal of Nutrition and Health
• /
• 제11권1호
• /
• pp.27-32
• /
• 1978

The purpose of this survey was to determine crude fat, crude protein, phospholipid, and total Cholesterol contents of Seolnong-Tang and Other 11 Samples which are traditional diet in Korea, The results obtained were summarized as folllows; 1) The content of crude protein was $7.34{\pm}1.08%$ in Chueo-Tang to $2.94{\pm}0.08%$ in Sundae-Gug, and the content of crude fat was $7.20{\pm}0.31%$ in Seonji-Gug to $2.64{\pm}0.31%$ in Jog-Tang 2) Triglyceride Content of fat was the highest value in Seolnong-Tang ($89.09{\pm}1.34%$) and the lowest one Samgae-Tang ($75.29{\pm}0.37%$). 3) Phospolipid content of fat showed the highest group in Yuqqae-Jang ($12.39{\pm}0.28%$) and Seonji-Gug ($12.18{\pm}0.31%$) the lowest group was Seolnong-Tang ($4.88{\pm}0.73%$) and Dogani-Tang ($4091{\pm}0.30%$). 4) In total cholesterol content of fat extracted, Bosin-fang ($1732.28{\pm}80.85mg%$) was the highest value and Dogani-Tang ($570.66{\pm}22.04mg%$) showed the lowest. 5) In total cholesterol contents of one diet, the highest group was Seonji-Gug ($667.40{\pm}35.73mg$) and Bosin-Tang ($652.96{\pm}22.27mg$) the lowest group was Jog-Tang ($147.64{\pm}17.33mg$) Daggom-Tang ($174.32{\pm}16.63mg$) and Dogani-Tang ($176.36{\pm}19.13mg$).

• 한국식품과학회지
• /
• 제32권5호
• /
• pp.1043-1050
• /
• 2000

시판 라면(봉지면과 용기면)의 국수를 대상으로 생산시기(여름과 겨울)별 성분 차이, 조리중 영양소 손실양, 조리 라면의 성분과 열량을 분석하였다. 라면의 지방으로부터 섭취할 수 있는 열량은 라면 전체 열량을 기준으로 하면 봉지면의 경우 30.8%, 용기면의 34.1%가 지방으로부터 유래하였다. 라면을 생산시기별로는 일반성분과 열량에 차이가 없었고, 용기면은 봉지면보다 수분 함량이 낮았고, 지방 함량과 열량이 컸다. 열량은 수분 또는 탄수화물함량과 부(-)상관관계를, 지방함량과는 정(+)상관관계를 보였다. 라면 열량은 수분 함량만으로 예측이 가능하였고, 조리에 의한 열량 손실은 봉지면이 3.5%, 용기면이 7.7%이었으나 실제 라면 소비시 국물을 모두 섭취하는 경우 열량 손실은 문제가 되지 않는다.

• Journal of Nutrition and Health
• /
• 제32권6호
• /
• pp.746-755
• /
• 1999

This study was to investigate the eating behavior and the anthropometric and biochemical correlates of dietary restraint in femals university from 14 to 20 September 1997, including a Korean Thanksgiving day (16 September). The daily energy intakes and macronutrient compositions were analyzed by means of 7-day dietary records. The most important variable correlated with dietary restraint was hip girth. When dividing the subjects into restrained and unrestrained groups by the basis of a median spit on the hip girth, the restrained group had a about 400kcal less than the unrestrained group in 16 September. Differences were also found with respect to macronutrient composition. The restrained group showed a significant lower fat portion of the energy intake in 16 September and a higher fat portion in 20 September than the unrestrained group. It means that the restrained eaters reduced their fat intake in the Korean Thanksgiving day. However, they can't keep the cognitive control in the 4-day after the holiday.

• Journal of Korean Neurosurgical Society
• /
• 제29권6호
• /
• pp.810-814
• /
• 2000

We report two cases of spinal subdural hematoma in the lumbar region after trauma. They developed in a 27-years old man and a 32-year-old woman. They had no other causes such as bleeding tendency, preexisting spinal lesions, lumbar puncture, vascular malformation and anticoagulant therapy. There lesions were diagnosed with MRI(fat suppression) and treated by lumbar puncture.

• Journal of Dairy Science and Biotechnology
• /
• 제15권1호
• /
• pp.27-32
• /
• 1997

Most lipids in milk are dispetsed as the form of fat globules. Apical portion of plasma membrane is coated with fat globules, which are synthesized from mammary epithelial cells and then secreted into the lumen. The unique phenomenon in separation of the plasma membrane from the cell is observed only in mammary system. It has been suggested that milk fat globule membrane(MFGM) is formed from endoplasmic reticulum, Golgi apparatus, secretory granule to plasma membrane. For this reason MFGM is important for nuderstanding the structure and function of biological membrane. Because MFGM also plays an important role in inhibition of lipase action, stimulation of nutrient digestion and absorption, emulsion or function as natural liposome, study of the major components in MFGM will provide the opportunity for more broad industrial uses of MFGM in the future.

• Journal of Nutrition and Health
• /
• 제32권2호
• /
• pp.189-196
• /
• 1999

This study was conducted to investigate the relationships among the levels of fasting serum insulin, free fatty acid, lipids and anthropometry in normal-weight female college students. Serum insulin and free fatty acid levels were negatively correlated. However, insulin, triglyceride, and cholesterol levels were not correlated with fat mass or BMI(body mass index). The ability of anthropometric and biochemical indicators to predict fatness could be important for epidemiologic and clinical research. In the subjects, waist cirumference was correlated with BMI, fat mass and percent body fat, and HDLC/CHOL (high density lipoprotein cholesterol/cholesterol)was correlated with body weight, BMI, and fat mass. Our data suggests than waist circumference and HDLC/CHOL are predictors of fatness, whereas WHR apears to be a less important contributor to fatness in female college students.

• Journal of Nutrition and Health
• /
• 제51권1호
• /
• pp.31-39
• /
• 2018

본 연구에서는 동일한 끼니에 섭취한 각 식품 및 음식의 영양성분 중 에너지에 기여하는 다량영양소인 탄수화물, 지방, 단백질과 식이섬유소가 혈당 반응에 어떠한 영향을 주는지를 알아보고자 하였다. 20대 성인 남녀를 대상으로 총 62가지의 단일 또는 여러 가지 단일 식품으로 구성된 혼합 식사 섭취 후 2시간 동안의 혈당을 측정하여 혈당곡 선하면적을 계산하였다. 그 결과 일반적으로 탄수화물 함량이 증가하면 혈당곡선하면적이 증가하였다. 그러나 탄수화물 이외에 식품 및 음식에 함유된 지방, 식이섬유소 등의 함량도 혈당곡선하면적에 영향을 준 것을 확인할 수 있었다. 탄수화물, 단백질, 지방, 식이섬유소의 영양성분이 혈당곡선하면적에 미치는 영향을 분석한 결과 탄수화물(${\beta}=37.18$, p < 0.0001)은 혈당곡선하면적을 유의적으로 증가시켰고, 지방 (${\beta}=-32.70$, p = 0.0054), 식이섬유소 (${\beta}=-32.01$, p = 0.0486)는 유의적으로 감소시켰으며, 단백질 (${\beta}=-12.93$, p = 0.1657)은 혈당 반응에 유의적인 영향을 미치지 않았다. 본 연구는 식품 및 음식의 영양성분 중 탄수화물 함량만이 아닌 지방, 식이섬유소가 서로 상호작용하여 혈당 반응에 영향을 미치는 것을 확인하여 의미가 크다.