• Nutrition Research and Practice
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• v.15 no.sup1
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• pp.1-21
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• 2021

The coronavirus disease 2019 (COVID-19) pandemic has put focus on the importance of a healthy immune system for recovery from infection and effective response to vaccination. Several nutrients have been under attention because their nutritional statuses showed associations with the incidence or severity of COVID-19 or because they affect several aspects of immune function. Nutritional status, immune function, and viral infection are closely interrelated. Undernutrition impairs immune function, which can lead to increased susceptibility to viral infection, while viral infection itself can result in changes in nutritional status. Here, we review the roles of vitamins A, C, D, and E, and zinc, iron, and selenium in immune function and viral infection and their relevance to COVID-19.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.580-586
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• 2010

The effects of persimmon, mulberry and bamboo leaves addition on the fermentative and sensory characteristics of kimchi were investigated. Total polyphenol content, DPPH radical scavenging activity and lactic acid bacteria growth inhibition of EtOH extract from persimmon leaves were significantly higher than those from mulberry and bamboo leaves. From the sensory evaluation of kimchi added with three chopped plant leaves, kimchi added with chopped persimmon leaves gave the highest point in color, flavor, texture and overall preference significantly (p<0.05). When the chopped persimmon leaves were added at a ratio of 0.3% based on cabbage weight, the changes of pH and total acidity (TA) during the storage for 14 days were significantly lowered, compared to general kimchi (p<0.05). Total polyphenol content and DPPH radical scavenging activity of kimchi supplemented with chopped persimmon leaves at 0.3% also significantly increased after storage for 14 days (p<0.05), and this kimchi provided higher total polyphenol content and DPPH radical scavenging activity than general kimchi. These results suggest that the addition of perisimmon leaves have significant influences on the fermentation and sensory characteristics of kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1564-1570
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• 2009

The volatile flavor compounds of kimchi and its sub-ingredients were analyzed using GC/MS. The major volatile compounds of kimchi were identified as sulfide compounds, organic acids and alcohols. It was confirmed that the major volatile flavor compounds of kimchi originated from sub-ingredients such as garlic, ginger, onion and reek. To reduce the characteristic odor of kimchi, the sub-ingredients (garlic, ginger, onion and reek) were chopped into a length of 5 mm and a thickness of 0.3 mm, blanched at 100${^{\circ}C}$ for 2 min, and then soaked in water at 4${^{\circ}C}$ for 12 hr. The effects of soaking of the sub-ingredients on sensory evaluation with regard to characteristic odor of kimchi such as sour and moldy odor were investigated. The sour and moldy odors of kimchi were significantly reduced by the soaking of sub-ingredients. Additionally the addition of soaked sub-ingredients in kimchi had influences on the change of pH, total acidity and lactic acid bacterial count of kimchi during fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.812-815
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• 2009

The effects of processing conditions on the ${\alpha}$-amylase activity of radish were investigated at various temperatures, pHs and drying conditions. The ${\alpha}$-amylase activity of radish root was 3.1-fold higher than that of radish trunk. As the freeze-dried radish was incubated at various temperatures and pHs, ${\alpha}$-amylase activity was stably maintained at pH range of $4{\sim}7$ and temperature of $25{\sim}40^{\circ}C$. When radish was processed to kakdugi and danmooji, the residual ${\alpha}$-amylase activity was 45.39% and 19.19%, respectively. Consequently, the ${\alpha}$-amylase activity was greatly affected by processing conditions such as heat treatment and pH. It is suggested that radish should be processed at below $60^{\circ}C$ and at neutral to acidic pH condition.

• Food Industry And Nutrition
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• v.10 no.3
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• pp.19-21
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• 2005

• Food Science and Industry
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• v.40 no.3
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• pp.10-18
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• 2007

• Journal of Food Hygiene and Safety
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• v.7 no.4
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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.

• KSBB Journal
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• v.22 no.3
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• pp.139-145
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• 2007

An oriental medicinal database was used from medicinal plants for screening of anticancer agents. The prescription frequency and dosage of medicinal plats in 170 anticancer prescriptions were analyzed. From the total prescription score of each medical plant, it was found that high-scored medicinal plants have been widely studied in the previous research on the cancer treatment. Consequently, dangui, hwangui, banha, bachul, jinpy, insam, bacjakyak, deahwang, chungoong, jimo, chunnamsung, omija, hyunggae, huekchook, banggi, boclyung, osooyou were selected as raw materials for the screening of anticancer agents.

• Journal of Ginseng Research
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• v.34 no.1
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• pp.68-75
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• 2010

This study sought to optimize the extraction and enzymatic treatment conditions of Panax ginseng leaves, stems, and roots for the production of fermented ginseng. The optimization enhanced the extraction of total saccharide, a nutrient and growth-activating factor for Lactobacillus bacteria. The hydrolysis of ginseng leaves, stems, and roots was tested with eight enzymes (Pentopan, Promozyme, Celluclast, Ultraflo, Pectinex, Ceremix, Viscozyme, and Tunicase). The enzymatic hydrolysis conditions were statistically optimized by the experimental design. Optimal particle size of ginseng raw material was <0.15 mm, and optimal hydrolysis occurred at a pH of 5.0-5.5, a reaction temperature of 55-$60^{\circ}C$, a Ceremix concentration of 1%, and a reaction time of 2 hr. Ceremix produced the highest dry matter yield and total saccharide extraction. Ginseng leaves were found to be the most suitable raw material for the production of fermented ginseng because they have higher carbohydrate and crude saponin contents than ginseng roots.

• Nutrition Research and Practice
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• v.17 no.2
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• pp.192-205
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• 2023

BACKGROUND/OBJECTIVES: It is known that the renin-angiotensin system (RAS) in the brain could regulate cognitive functions as well as blood pressure. Inhibition of RAS for the improvement of cognitive function may be a new strategy, but studies so far have mostly reported on the effects of RAS inhibition by drugs, and there is no research on cognitive improvement through RAS inhibition of food ingredients. Therefore, this study investigated the effect of curcumin on blood pressure and cognitive function and its related mechanism in spontaneously hypertensive rat/Izm (SHR/Izm). MATERIALS/METHODS: Six-week-old SHR/Izm rats were divided into 5 groups: control group (CON), scopolamine group (SCO, drug for inducing cognitive deficits), positive control (SCO and tacrine [TAC]), curcumin 100 group (CUR100, SCO + Cur 100 mg/kg), and curcumin 200 group (CUR200, SCO + Cur 200 mg/kg). Changes in blood pressure, RAS, cholinergic system, and cognitive function were compared before and after cognitive impairment. RESULTS: The SCO group showed increased blood pressure and significantly reduced cognitive function based on the y-maze and passive avoidance test. Curcumin treatments significantly improved blood pressure and cognitive function compared with the SCO group. In both the CUR100 and CUR200 groups, the mRNA expressions of angiotensin-converting enzyme (ACE) and angiotensin II receptor type1 (AT1), as well as the concentrations of angiotensin II (Ang II) in brain tissue were significantly decreased. The mRNA expression of the muscarinic acetylcholine receptors (mAChRs) and acetylcholine (ACh) content was significantly increased, compared with the SCO group. CONCLUSIONS: The administration of curcumin improved blood pressure and cognitive function in SCO-induced hypertensive mice, indicating that the cholinergic system was improved by suppressing RAS and AT1 receptor expression and increasing the mAChR expression.