• 생태와환경
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• 제55권4호
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• pp.360-367
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• 2022

본 연구에서는 이매패류 3종인 대칭이, 펄조개, 말조개의 위 내용물을 DNA metabarcoding으로 분석한 결과, 공식 전 먹이원은 22문, 35강, 51목, 71과, 87속으로 나타났다. 3종의 공식 전 공통 동식물플랑크톤은 좁쌀공말목, 유글레나목, 유영목, 스파이로플레아목, 고리돌기돌말목으로 조사되었다. 공식 후에는 대부분의 동식물플랑크톤이 검출되지 않아 소화 및 흡수, 배출된 것으로 보여진다. 먹이원 폭 분석 결과, 펄조개의 Bi 지수가 0.3으로 대칭이(0.14)와 말조개(0.21)에 비해 높아 다양한 먹이원을 섭식하는 것으로 확인되었다. 대칭이의 생태지위중첩(niche overlap)은 펄조개(0.78)와 말조개(0.7)와 다른 이매패류에서 높은 값을 보였다. 먹이원 정보를 바탕으로 계산된 대칭이, 말조개, 펄조개의 영양 단계는 각각 2.0, 2.0, 2.5로 조사되었다. 이러한 결과는 안전동위원소 문헌조사 연구에서도 이매패류의 영양 단계가 1.8~2.4로 나타나 유사하였다. 본 연구결과는 동식물플랑크톤을 주로 섭식하는 이매패류의 먹이원 분석에 DNA metabarcoding이 적용이 효과적이며 섭식생태 분석에도 활용할 수 있음을 시사한다.

• 한국식생활문화학회지
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• 제30권1호
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• pp.54-63
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• 2015

This study was conducted to examine the effects of local food value perception on purchasing and experience in consumers. ${\chi}^2$-test, ANOVA, and linear regression analysis were conducted. The findings are summarized as follows: The most common place for buying agricultural products was 'hypermarkets' (41.7%), and the most important factor for purchasing local food was 'local government's certification products' (23.7%). The most important value recognition item for local food was 'I think that local food is a high-quality agricultural products'. (3.74 points), followed by 'I think that local food have a value of respect for customers' (3.61 points) and 'I have a faith for the local food'. (3.61 points) in that order. The main tourism experience activity was 'food experience' (49.0%), and information source of local food experience tourism was 'mass media (TV, newspapers, etc.)' (37.3%). As age increased, experience of local food also increased. The most effectual value recognition item for purchasing local food was 'I think that local food have a value of respect for customers'. The most effectual value recognition item for increasing intake experience of local food was 'I think that the local food is high-quality agricultural products'.

• Applied Biological Chemistry
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• 제41권1호
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• pp.67-72
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• 1998

수산가공 부산물을 식품소재와 같이 효율적으로 이용하기 위한 일련의 기초 연구로 6종의 어류뼈(대구뼈, 명태뼈, 각시가자미뼈, 민태뼈, 붕장어뼈 및 고등어뼈)에 대하여 식품 성분 특성을 검토하였다. 건물당 조단백질 함량, 콜라겐 함량 및 amino acid 조성비는 민태뼈가 각각 40.7%, 5.86% 및 189 잔기/1,000 잔기로 기타 어류뼈의 $28.8{\sim}38.8%$, $39.4{\sim}5.73%$ 및 $160{\sim}170$ 잔기/1,000 잔기 보다 높았으나, 가축뼈 콜라겐의 amino acid 조성비(204 잔기/1,000 잔기) 보다는 낮았다. 각시가자미뼈, 붕장어뼈 및 고등어뼈의 경우 건물당 조지방 함량은 $22.8{\sim}43.9%$이었고, 생리작용을 가지고 있는 EPA 및 DHA 등의 조성비는 $15.6{\sim}23.8%$로 오징어 내장의 그 성분들보다 낮았다. 어류뼈의 무기질은 대부분 칼슘$(37.1{\sim}38.6%)$및 인$(18.0{\sim}18.5%)$으로 구성되어 있었고, 이들의 함량은 대구뼈(38.1% 및 18.5%) 및 명태뼈(38.6%, 18.3%)가 다른 어류뼈는 물론이고, 가축뼈보다 많았다. 이상의 결과로 미루어 보아 콜라겐 또는 젤라틴 추출 소재로는 민태뼈가, 칼슘 추출소재로는 대구뼈 및 명태뼈가 적절 하였다.

• Journal of Nutrition and Health
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• 제39권4호
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• pp.381-391
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• 2006

This study is performed to compare the dietary intakes and food sources of copper (Cu) using the database of Cu content developed in this study between the elementary schoolchildren in remote rural areas (RA, n=58, $9.9{\pm}1.7$ yrs) and those in urban area (UA, n=60, $9.4{\pm}1.8$ yrs), and to analyze the relationship between serum Cu concentration and serum antioxidant status in the RA. The results obtained in this study were as followings: 1) Dietary intakes of calorie, calcium and iron in the RA were in the 3/5-4/5 of the Korean RDA while the UA were similar to or more than the Korean RDA, 7th ed. except iron. 2) More than 273 kinds of food consumed by the subjects were analyzed the content of Cu and database of Cu content were developed in the present study. The mean dietary intake of Cu per day in the RA was $0.99{\pm}0.07mg/d$ ($170.0{\pm}13.2%$ of the USA RDA) while it was $1.22{\pm}0.07mg/d$ ($203.4{\pm}13.1%$ of the RDA) in the UA. The percentage of dietary intakes of Cu less than 213 of the RDA was 8.6% in the RA in comparison to 0% in the UA. 3) The RA and the UA consumed more than 80% of total dietary intakes of Cu from plant foods. Thus, the RA and the UA consumed Cu from cooked rice, vegetables and fruits as a major source. However the RA had less Cu from meat and their products than did the UA (p<0.05) .4) Crab stew including crab and juice was the highest food source of Cu for the total subjects, followed by seasoned bud of aralia, cooked; beef rib meat, roasted; soybean paste soup w/mallow; and soybean paste soup w/mallow & beef. Major food source of Cu was similar for the RA and the UA such as cooked rice, vegetables and fruits. 5) Mean concentration of serum Cu in the RA was $18.1{\pm}0.7{\mu}M/L$ that was in the normal value, and all subjects in this group were in more than normal value. In the RA serum Cu concentration related positively with serum ceruloplasmin concentration, serum vitamin C concentration and EC SOD activity, respectively. However, serum Cu concentration did not relate with serum TBARS concentration in the RA. Above results showed that the RA had good status of Cu nutrition based upon dietary intake and serum concentration, however some of the RA had lower intake of Cu than the RDA. The overall children in the UA had good Cu nutrition. Therefore, the subgroup of the RA should be supported to improve their Cu nutrition, and this support could give them better antioxidant status based upon positive relationship between serum Cu concentration and serum antioxidant status in the RA.

• International Journal of Human Ecology
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• 제13권2호
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• pp.101-111
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• 2012

Children have become the target of intense and specialized food advertising efforts. This study examines the content of TV food advertising and discussed possible concerns from the perspective of children. A total of 102 ads were collected from two cable networks aimed at children. Most of the food ads used emotional appeals and did not provide information clues such as nutrition values. Ads with high sales pressure and celebrity endorsements appeared frequently and the ads for snack foods and high-carbohydrate bakery products were dominant. Understanding food ads can be a significant indicator to establish the orientation of consumer ad education and build educational programs appropriate for children. The issue that appears conspicuous in child targeted advertising and marketing is the childhood obesity and food advertising relation; subsequently, there is a need to evolve advertising that targets children into a positive educational information source.

• 한국식생활문화학회지
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• 제10권5호
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• pp.405-417
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• 1995

This research was designed to see the relationship among nutrient intake, food intake frequency and psychosocial stress in ordinary life. The subjects were 190 males and 263 females of university students in urban areas. There were significant correlations between nutrient intake and stress value, and between food intake frequency and stress value. In male, the more they consumed energy, protein and carbohydrate, the higher they had stress in several categories. But in female the results were reversed. Their stress values were lower when they have consumed protein source food frequently. And in general, stress values of female were higher than those of male. From these results, we conclude that nutrient intake tends to be decresed with increase stress in less stressful condition, but to be increased in more stressful condition.

• 한국식품위생안전성학회지
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• 제7권4호
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• pp.153-163
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• 1992

Dietary fiber imparts both mutritional and functional properties to foods. This review deals with (1) the classification of dietary fiber, (2) the plant cell wall models, (3) the relations between structure and physicochemical and functional properties of dietary fiber and (4) the applications of dietary fiber in foods. Dietary fiber can be classified in terms of source, plant function, solubility, charge and topology. Plant cell wall models are presented to provide information on the interconnections of dietary fiber components which determines the content of soluble and insoluble dietary fiber content. In reality, physicochemical and functional properties of dietary fiber originate factors such as chemical constituents , charge, branching degree, conformation and etc. Dietary fibers possess a variety of functional properties in food systems, which thus make them useful in food application. In particular, rheology and gelation of water-soluble gums or hydrocolloids are discussed for their effects on food quality. A guideline s also listed for the gum selection to meet the best product requirements.

• 한국조리학회지
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• 제4권
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• pp.455-479
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• 1998

The handling of food garbage should be effectively accomplished to strengthen national competitive power, conserve the environment and improve the public health. But the study of this subject left much to be desired. So we studied about present situation, specific character and decreasing method of food garbage and practical application of Hazard Analysis Critical Control Point(HACCP) system to handling of food garbage. Actually eight trillion won per year which corresponds to the one fifth of the debt from international monetary found(IMF) as these day's exchange rate was wasted by the form of food garbage, so the government should have willing of support the revenue source of investment to develop and accomplish the effective handling of food garbage. National public relations(P.R.) into improvement of eating and drinking culture and enlightenment of environment movement will be needed. Under the organic cooperation of industrial, academic, government circles, active studies should be accomplished. we hope this study can be used as the basal material of filed of handling of food garbage.

• Food Science and Biotechnology
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• 제18권3호
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• pp.655-660
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• 2009

Biotechnological phytase preparations are commercially available and are currently used in animal feeding. However, thermostability constraints, low yields, and the high cost of the enzyme have limited its use. This study represents a new perspective for the food enzyme market. The research screened thermostable yeast strains for their ability to produce phytase. The screening was carried out with a gradual increase in temperature ($30-48^{\circ}C$). Sixteen strains (1 strain identified as Saccharomyces cerevisiae) maintained the ability to produce phytase at $48^{\circ}C$ and their phytase activity was confirmed using 2 phytase assay methodologies. The yeast strains tested in this study seem to be potential efficient producers of phytase, indicating a possible new source of thermostable phytase of commercial interest, particularly that from S. cerevisiae.

• 한국축산식품학회지
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• 제44권2호
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• pp.299-308
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• 2024

Proteins in whey have prebiotic and antimicrobial properties. Whey protein comprises numerous bioactive proteins and peptides, including glycomacropeptide (GMP), a hydrophilic casein peptide that separates with the whey fraction during cheese making. GMP has traditionally been used as a protein source for individuals with phenylketonuria and also has prebiotic (supporting the growth of Bifidobacterium and lactic acid bacteria) and antimicrobial activities. GMP supplementation may help positively modulate the gut microbiome, help treat dysbiosis-related gastrointestinal disorders and improve overall health in consumers.