• Title/Summary/Keyword: Function of Food

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Food and nutrient intake status of Korean elderly by degree of cognitive function (노인의 인지기능상태에 따른 식품과 영양소 섭취실태)

  • Kim, Hye-Young;Lee, Jung-Sug;Youn, Jong-Chul;Chang, Moon-Jeong
    • Journal of Nutrition and Health
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    • v.49 no.5
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    • pp.313-322
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    • 2016
  • Purpose: This study was conducted to examine the relationship among cognitive function, nutrition screening initiative (NSI) score, and food intake status. Methods: A total of 409 subjects aged over 60 years were recruited from the Yongin dementia prevention and control center. Mini Mental State Examination Dementia Screening (MMSE-DS) method was used to assess the cognitive function of the subjects. Information on health related behaviors and food intake was collected by face to face interview using a structured questionnaire. The questionnaires included the NSI DETERMINE checklist, food intake sheets by 24 hr recall method and by semi-quantified food frequency questionnaire. Results: Subjects were divided into low cognitive or normal groups according to the MMSE-DS result. The prevalence of low cognitive function in the subjects was 25.7%. The low cognitive group exercised less and had higher nutritional health risk than the normal group. The low cognitive group had lower consumption of polyunsaturated fatty acid and higher tendency of thiamin, riboflavin, and iron deficiency. The low cognitive group had less frequency of eating mackerel, pepper, tangerine, and watermelon and higher frequency of eating white rice and cookies than the normal group. Conclusion: The results of this study imply that the cognitive function of elderly is related to exercise behavior, nutritional health risk, and food and nutrient intake status.

A Study on Labeling Regulation for Reliability and Understanding Improvement of Health Functional Food (건강기능식품의 신뢰도 및 이해도 향상을 위한 표시제도 연구)

  • Kang, Eun-Jin;Kim, Ji-Yeon;Kwon, O-Ran;Kim, Myung-Chul;Kim, Gun-Hee
    • Journal of Food Hygiene and Safety
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    • v.23 no.1
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    • pp.51-61
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    • 2008
  • This study was performed to improve of Health Functional Food(HFF) through investigating the label system. The logo on HFF to increase the reliance, understanding and quality warranty for consumers was developed through competition. In order to investigate the consumer's awareness about HFF label system a nationwide survey was conducted in metropolitan areas (6 cities) and middle-sizes cities (6 cities). The subjects was 2000(male 519, female 1481) adults aged 20 over, and information was collected by in-person interviews. The major results were as follows. 63.0% of consumer responded they need certification mark for HFF and trust function information of text/graphic format than text format. 85.3% of consumers chose the long claim including the mechanism because 38% reported that they could confide the information, 36% reported it is easy to understand and 26% reported that they thought it is more effective than short claim. As 58.8% of the total consumers answered that the manufacturers marked the nutrition function claim without the permit of the KFDA, a reliable certification mark developed by this research is expected to contribute in improving the label system of HFF, rising reliability and perception of consumer.

Relationship among Plasma Homocysteine, Folate, Vitamin $B_{12}$ and Nutrient Intake and Neurocognitive Function in the Elderly (노인의 혈중 호모시스테인, 엽산, 비타민 $B_{12}$ 수준 및 영양소 섭취 상태와 신경인지기능과의 관련성)

  • Kim, Hee-Jung;Kim, Hye-Sook;Kim, Ki-Nam;Kim, Ggot-Pin;Son, Jung-In;Kim, Seong-Yoon;Chang, Nam-Soo
    • Journal of Nutrition and Health
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    • v.44 no.6
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    • pp.498-506
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    • 2011
  • This study examined the relationship among plasma homocysteine, folate, and vitamin $B_{12}$ levels and neurocognitive function in 118 community-dwelling elderly subjects (mean age, $75.1{\pm}6.7$ years). The Mini-Mental State Examination (MMSE-KC) was used to screen and assess neurocognitive function in the participants. Dietary intake data including the use of dietary supplements were obtained using the 24-hour recall method by well-trained interviewers. Plasma folate and vitamin $B_{12}$ concentrations were analyzed by radioimmunoassay, and homocysteine was assessed by a high performance liquid chromatography-fluorescence method. The proportions of participants with suboptimal levels of plasma folate (< 3 ng/mL), vitamin $B_{12}$ (< 221 pmol/mL), and homocysteine (> $15{\mu}mol/L$) were 16.1%, 5.9%, and 21.2%, respectively. A multiple regression analysis showed that plasma homocysteine was negatively associated with plasma folate and vitamin $B_{12}$ levels. The MMSE-KC test scores were significantly associated with plasma homocysteine and folate, but not with vitamin $B_{12}$, after adjusting for age, gender, body mass index, living with spouse, education, current smoking, energy intake, and chronic diseases such as hypertension, diabetes, thyroid disease, dyslipidemia, stroke, and cardiovascular disease. A general linear model adjusted for covariates revealed that MMSE-KC test scores increased from the lowest to the highest quartiles of vitamin $B_1$, vitamin $B_2$, vitamin $B_6$, vitamin $B_{12}$, and vitamin C intake (p for trend = 0.012, 0.039, 0.014, 0.046, 0.026, respectively). These results indicate that the problem of folate inadequacy and hyperhomocysteinemia are highly prevalent among community-dwelling elderly people and that dietary intake of the B vitamins and vitamin C is positively associated with cognitive function scores.

Characterization and ACE Inhibitory Activity of Fermented Milk with Probiotic Lactobacillus plantarum K25 as Analyzed by GC-MS-Based Metabolomics Approach

  • Zhang, Min;Jiang, Yunyun;Cai, Miao;Yang, Zhennai
    • Journal of Microbiology and Biotechnology
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    • v.30 no.6
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    • pp.903-911
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    • 2020
  • Addition of probiotics to yogurt with desired health benefits is gaining increasing attention. To further understand the effect of probiotic Lactobacillus plantarum on the quality and function of fermented milk, probiotic fermented milk (PFM) made with probiotic L. plantarum K25 and yogurt starter (L. delbrueckii ssp. bulgaricus and Streptococcus thermophilus) was compared with the control fermented milk (FM) made with only the yogurt starter. The probiotic strain was shown to survive well with a viable count of 7.1 ± 0.1 log CFU/g in the PFM sample after 21 days of storage at 4℃. The strain was shown to promote formation of volatiles such as acetoin and 2,3-butanediol with milk fragrance, and it did not cause post-acidification during refrigerated storage. Metabolomics analysis by GC-MS datasets coupled with multivariate statistical analysis showed that addition of L. plantarum K25 increased formation of over 20 metabolites detected in fermented milk, among which γ-aminobutyric acid was the most prominent. Together with several other metabolites with relatively high levels in fermented milk such as glyceric acid, malic acid, succinic acid, glycine, alanine, ribose, and 1,3-dihydroxyacetone, they might play important roles in the probiotic function of L. plantarum K25. Further assay of the bioactivity of the PFM sample showed significant (p < 0.05) increase of ACE inhibitory activity from 22.3% at day 1 to 49.3% at day 21 of the refrigerated storage. Therefore, probiotic L. plantarum K25 could be explored for potential application in functional dairy products.

Predictive mathematical model for the growth kinetics of Listeria monocytogenes on smoked salmon (온도와 시간을 주요 변수로한 훈제연어에서의 Listeria monocytogenes 성장예측모델)

  • Cho, Joon-Il;Lee, Soon-Ho;Lim, Ji-Su;Kwak, Hyo-Sun;Hwang, In-Gyun
    • Journal of Food Hygiene and Safety
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    • v.26 no.2
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    • pp.120-124
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    • 2011
  • Predictive mathematical models were developed for predicting the kinetics of growth of Listeria monocytogenes in smoked salmon, which is the popular ready-to-eat foods in the world, as a function of temperature (4, 10, 20 and $30^{\circ}C$). At these storage temperature, the primary growth curve fit well ($r^2$=0.989~0.996) to a Gompertz equation to obtain specific growth rate (SGR) and lag time (LT). The Polynomial model for natural logarithm transformation of the SGR and LT as a function of temperature was obtained by nonlinear regression (Prism, version 4.0, GraphPad Software). Results indicate L. monocytogenes growth was affected by temperature mainly, and SGR model equation is $365.3-31.94^*Temperature+0.6661^*Temperature^{\wedge^2}$ and LT model equation is $0.1162-0.01674^*Temperature+0.0009303^*Temperature{\wedge^2}$. As storage temperature decreased $30^{\circ}C$ to $4^{\circ}C$, SGR decreased and LT increased respectively. Polynomial model was identified as appropriate secondary model for SGR and LT on the basis of most statistical indices such as bias factor (1.01 by SGR, 1.55 by LT) and accuracy factor (1.03 by SGR, 1.58 by LT).

A Convergence Study on the Relationship between Food Preferences and Intrinsic Motivation of Rural Tourism (농촌관광의 내재적동기와 음식선호에 대한 융복합 연구)

  • Kang, Keoung-Shim;Lee, Soon-Yea
    • The Journal of the Convergence on Culture Technology
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    • v.7 no.1
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    • pp.272-283
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    • 2021
  • The purpose of research is to suggest the direction of rural tourism and food products by looking at the relevance of the intrinsic motivation and food preference. Through the analysis, factors of 'leisure oriented', 'family oriented', 'relationship oriented', 'health oriented', and food preference 'cooking health', 'material function', 'local resource' and 'consume experience' were extracted. Through the correlation analysis, 'leisure and health oriented' was found to be significant with cooking health, 'relationship and health oriented' was significant with material function, 'leisure, family and relationship oriented' was significant with local resource and 'relationship oriented' was significant with consume experience. Therefore, tourists who want rest, healing and health need to provide healthy dishes, tourists who want family and leisure provide local or special dishes, and tourists who want to have a relationship with people need to provide functional foods or herbal medicine dishes. Food products that meet the needs of tourists will induce revisit by increasing tourist satisfaction and bring economic revitalization of the region through the expansion of rural tourism.

Single-Dose Oral Toxicity in Rat and Bacterial Reverse Mutation Assay of Psoralea corylifolia L. Extracts (파고지 추출물의 렛트에 대한 단회 경구 투여 독성 및 복귀돌연변이능 평가)

  • Kim, Sun-A;Lim, Sun-Hye;Ahn, Ji-Yun;Kim, Sung-Ran;Ha, Tae-Youl
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.8
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    • pp.960-964
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    • 2007
  • This study was performed to examine the toxicity of Psoralea corylifolia L. by the single-dose oral toxicity tests in rat and bacterial reverse mutation assay. In single-dose oral toxicity tests, 5 mL ethanol extract of P. corylifolia L. were directly injected into 10 rats (5 males and 5 females) at a dosage of 2 g/kg. Death practice was not detected during breeding periods (14 days), and $LD_{50}$ was calculated over 2 g/kg. No difference were observed with control group in the growth rate and histological observations. In bacterial reverse mutation assay, his(-) Salmonella Typhimurium TA98, TA100, TA1535, TA1537 and trp(-) Escherichia coli WP2uvrA (pKM101) were used for assessing the toxicity of ethanol extracts of P. corylifolia L.. No significant difference in formation of the colonies and no dose-dependent increase was observed regardless of the addition of S9 mix. The results showed that ethanol extracts of P. corylifolia L. did not have single-dose oral toxicity and mutagenic toxicity.

Analysis for Individual-authorization of Functional Food Materials in Korea

  • Son, Chang-Gue
    • The Journal of Korean Medicine
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    • v.36 no.4
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    • pp.35-41
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    • 2015
  • Objectives: This study aimed to provide basic information for the trend of individual-authorization on functional food materials in Korea to side of Korean medicine. Methods: Approval of materials for individual-authorized functional food in Korea was analyzed from 2004 to August 2015 using database from Ministry of Food and Drug Safety (MFDS), regarding the kinds of function, materials and their functional level by year. Results: Korean functional food market has rapidly grown to 1.56 trillion Won in 2014, with about 10% of annual growth rate. In particular, the increase of individual-authorized functional food is worth of notices, in detail 313 kinds of functional materials covering 31 body functions have been approved by August 2015. 15.7% of individual-authorized functional foods have used the herbal materials. This quantitative and qualitative expansion of functional foods, especially of individual-authorized functional foods, will affect the herbal drug industry negatively. Conclusion: This study figured out the current pattern of material approval for individual-authorized functional food in Korea, which would be essential in development of strategies by Korean medicine community in order to overcome such conditions.

Physico-Chemical Properties of Korean Traditional Soybeans (우리나라 전통콩의 이화학적 특성 연구)

  • Kim, Kang-Sung;Kim, Min-Jung;Lee, Kyung-Ae;Kwon, Dae-Young
    • Korean Journal of Food Science and Technology
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    • v.35 no.3
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    • pp.335-341
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    • 2003
  • The physicochemical characteristics and chemical compositions of six Korean traditional soybeans were studied namely, cheongtae, seoritae, jinjoori, subaktae, yutae and huktae. The characteristics of imported soybean were also investigated for comparison. The average weight of one hundred-seed for huktae, which is normally used as nutritional supplement by adding to rice during cooking, was 43.1 g. The average whole length and long and short width for six varieties of the bean were $5.68{\sim}10.15\;mm$, $5.10{\sim}9.33\;mm$ and $4.30{\sim}7.48\;mm$, respectively. Color of cheongtae and subaktae were green, while that of seoritae, jinjoori, and huktae were black with yutae having yellow seed coat. Moisture, crude fat, crude protein and ash content of soybean seeds were all in the ranges of $8.5{\sim}11.5%$, $14.0{\sim}20.8%$, $38.0{\sim}49.2%$ and $4.2{\sim}5.0%$, respectively, showing differences among cultivars. Methionine, cysteine and histidine were the minor components of soybean protein and percentage of methionine to the total proteins showed significant varietal differences. Subaktae contained the highest content of methionine with 4.0 mg/g protein, while jinjoori the lowest with 1.8 mg/g protein. The main fatty acids of total lipid were linoleic, oleic and palmitic acids, which comprised over 80% of total fatty acids. Cultivar yutae had higher content of neutral lipid but lower content of glycolipid and phospholipid. Among the fatty acids, content of linoleic acid were the highest $(41.4{\sim}54%)$ and ratios of unsaturated fatty acid to the total fatty acid was $82.7{\sim}85.2%$. The main fatty acid of neutral lipid, glycolipid, and phospholipid was linoleic acid.