• Journal of Food Hygiene and Safety
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• v.28 no.4
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• pp.337-341
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• 2013

After it was known that an antioxidant function was associated with a reducing risk of cancer and cardiovascular disease, a large number of plant have been investigated for their antioxidant activity. However, lacking of the extensive antioxidant data in vegetables, a few natural antioxidant was used in the food industry. Therefore, this study was carried out to provide some scientific antioxidant activity data in the various vegetables. The samples (n = 275) including 24 kinds of vegetables were examined for antioxidant activity. Total Phenol Contents (TPCs) were measured colorimetric determination method using the Folin-Ciocalteu reagent by gallic acid as the control group. DPPH radical scavenging activity were also investigated using calculation of $IC_{50}$(concentration of extracted needed to inhibit 50% of the DPPH radical). The contents of TPCs were $0.32{\sim}49.26{\mu}g/kg$ and DPPH radical scavenging activity ($CI_{50}$) was 0.0~2.43 mg/mL in vegetables. The best antioxidant effect was shown in Garlic for both antioxidant assay methods.

• Journal of Food Hygiene and Safety
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• v.21 no.3
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• pp.164-170
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• 2006

Asian Branches of International Life Science Institute (ILSI), i.e. China, India, Japan, Korea and South East Asian Region, identified five key public health issue priorities of each region and compared the results. In case of China, India and South East Asian countries (Indonesia, Malaysia, Philippines, Thailand etc. ASEAN countries), communicable diseases were the first priority issue, while elderly issue and food safety were prime issues for Japan and Korea, respectively. Malnutrition was the second priority issue for India and ASEAN countries, whereas non-communicable disease like cancer and degenerative diseases was for Korea and China, and obesity far Japan. Typical issues were smoking for China, nutrition education for China and Japan, biotechnology aiming GMO for India, and functional food causing health claim problem for Korea and Japan. Although the priority varied with the socioeconomic situation of each county, food and water safety recorded the highest priority of all the countries. The key public health issues of Korea were discussed in detail.

• Food Science and Industry
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• v.53 no.4
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• pp.382-389
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• 2020

"Eating cosmetic" market comes to prominence worldwide. Inner Beauty has established itself as the top trend nowadays and is leading the health functional food market. Another noticeable trend other than beauty-from-within is that products using "plant-based" natural botanical raw material are increasing. Based on these trends above, we have developed a plant extract named Agatri® for skin health using Agastache rugosa. By ingesting Agatri®, it is expected that the formation of skin wrinkles is suppressed, and skin elasticity is increased by suppressing the decrease in collagen content caused by ultraviolet rays. At the same time, it is possible to prevent skin aging by improving skin hydration and trans-epidermal water loss (TEWL). The studies show that it significantly increased production of hyaluronic acid and collagen, and decreased production of matrix metalloproteinases (MMPs). And Agatri® has been approved as an "Individually recognized functional ingredient for skin health by the Ministry of Food and Drug Safety, Korea in 2020. As a result, Agatri® is a good solution for those who are in need of skin protection from exposure to UV and aging.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.374-379
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• 2005

The intake of health foods with physiological effects may cause adverse effects due to their intrinsic compounds, external contamination or consumers' eating patterns. To keep pace with the increasing interest on the safety assurance, Health Functional Food Act has been enacted and standards and specifications for 32 products have been proclaimed by Korea Food and Drug Administration in 2004. To reduce the safety problems related with the intake of non regulated health intended food, we classified the health intended foods materials into two groups, as proclaimed health functional food materials and others, and examined the difference of intake patterns on both categories. Among 16,474 health intended foods responded by 5,175 respondents and their household members, 49.2% were categorized as health functional food materials. The average number of total health intended foods intake and health functional foods intake per person were 3.19 and 1.58 respectively. The proportion of health functional foods in total health intended foods per person was higher in the group with less than 20 years old, therefore this age group needs relatively low concern. On the other hand, 40-59 years old females who have taken the highest number of health food items, 30-59 years old males who had the lowest proportion of health functional foods to total health intended food, and their consumed foods such as medicinal plant and animal protein based restoratives need relatively high concern about intake safety of health foods.

• Food Quality and Culture
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• v.3 no.2
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• pp.82-88
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• 2009

This study developed learning content and web pages providing information on Health/Functional Food (HFF) for consumers who come across information indiscriminately from a variety of advertising media such as the Internet and TV. After coming to an understanding of the current situation through literature review and fact-finding, we collected information and commercials on HFF that are exposed to consumers. Focusing on advanced countries such as the U.S. and Japan, we examined the current status of consumer education programs, especially in terms of HFF industry. Further, we referred to the guidelines for consumer education provided by the U.S. Food and Drug Administration and monitored the information from a web site that sells dietary supplementary products in the U.S. In addition, we surveyed consumer information on foods for special health use provided by the Japanese National Institute of Health & Nutrition, and investigated a DB of raw materials of function food (functionality/safety documents). Upon a literature review, the 13 functions of HFF were classified. As a result of conducting interviews with consumers, we developed content that was fit for consumers' perspectives. Through this research, we established a web page to enable people to search for information by function and then by raw material. After searching for information by raw materials, searching products by raw materials can be done in cooperation with E-marketplace. Subsequently developed content and education programs were offered on an HFF web page, which has been in operation since 2005. Therefore, it is expected that appropriate information on HFF will be available.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.158-158
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• 2017

The purpose of this study was to identify the candidate genes involved in selenium content in brown rice. Rice (Oryza sativa L.) was important crop including diverse functional substance such as carbohydrate, protein, lysine and tocopherol, mineral. Especially, selenium as nutritionally important minerals, it was known to activate the immune system, antioxidant effect and inhibition of carcinogenesis. Also recommended daily requirements of the United States and the United Kingdom were 55 to 90 ug for selenium. Therefore, selenium content in brown rice of core-set were analyzed by using ICP-MS (Inductively Coupled Plasma Mass Spectrometer) and GWAS (Genome Wide Association Study) was conducted to search for candidate genes in this study. The new natural variants identified through haplotyping analysis would be useful to develop new rice varieties with improved storage ability of the valuable mineral through the future molecular breeding.

• Molecules and Cells
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• v.41 no.4
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• pp.301-310
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• 2018

LysR-type transcriptional regulators (LTTRs) contain an N-terminal DNA binding domain (DBD) and a C-terminal regulatory domain (RD). Typically, LTTRs function as homotetramers. VV2_1132 was identified in Vibrio vulnificus as an LTTR that is a homologue of HypT (also known as YjiE or QseD) in Escherichia coli. In this study, we determined the crystal structure of full-length VV2_1132 at a resolution of $2.2{\AA}$, thereby revealing a novel combination of the domains in the tetrameric assembly. Only one DBD dimer in the tetramer can bind to DNA, because the DNA binding motifs of the other DBD dimer are completely buried in the tetrameric assembly. Structural and functional analyses of VV2_1132 suggest that it might not perform the same role as E. coli HypT, indicating that further study is required to elucidate the function of this gene in V. vulnificus. The unique structure of VV2_1132 extends our knowledge of LTTR function and mechanisms of action.

• Food Science and Industry
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• v.43 no.2
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• pp.67-78
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• 2010

• Preventive Nutrition and Food Science
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• v.7 no.2
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• pp.139-145
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• 2002

Hen egg-white lysozyme, ovalbumin, egg-yolk phosvitin, acid-precipitated soy protein and $\alpha$$_{sl}$ milk casein were covalently linked with galactomannan through a controlled dry-heating at 6$0^{\circ}C$ under 79% relative humidity without any chemical reagent. Neoglycosylation by the covalent binding of polysaccharide chains brought a significant improvement into the surface functionalities of food proteins. Excellent emulsifying properties and foaming properties were observed in all protein-galactomannan conjugates. Bacterial mutagenesis tests and animal dose test were done to evaluate the food safety of the protein-galactomannan conjugates. The neo-glycoproteins were negative for Ames test using Salmonella typhimurium TA100 (hisG46) and TA98 (hisD3052) strains, and rec-assay using Bacillus subtilis Hl7 (rec) and M45 (re $c^{+}$) strains. All substances were also nontoxic for oral administration to rats. L $D_{50}$ 's of these substances were all more than 7.5 g/kg body-weight of rat. No effect was also observed in the weight increases and the concentrations of total cholesterol, triglyceride and phospholipids in blood serum of the administrated rats with 7.5 g/kg conjugates. Thus, Maillard-type protein-polysaccharide conjugates prepared by covalent attachment of galactomannan to food proteins were proposed to be useful as a safe functional biopolymer in this study.y.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.258-266
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• 2005

Licorice Extract and Erythritol, food additives used in korea, are widely used in foods as sweetener. Its application for use in food is regulated by the standard and specification for food additives but official analytical method far determination of these sweetener in food has not been established. Accordingly, we has been carried out to set up analytical method of the glycyrrhizic acid in several foods by the way of thin layer chromatography and high performance liquid chromatography glycyrrhizic acid is qualitative anaylsis technique consists of clean-up with a sep-pak $C_{18}$ cartridge, separation of the sweeteners by Silica gel 60 F254 TLC plate using 1-butanol:4Nammonia solution:ethanol (50:20:10) as mobile solvent. Also, the quantitative analysis for glycyrrhizic acid, was performed using Capcell prk $C_{18}$ column at wavelength 254nm and DW:Acetonitrile (62:38 (pH2.5)) as mobile phase. and we has been carried out to set up analytical method of the erythritol in several foods by the way of high performance liquid chromatography. erythritol is qualitative anaylsis technique consists of clean-up with a DW and hexane. The quantitative analysis for erythritol, was performed using Asahipak NH2P-50 column, Rl and DW:Acetonitrile (25:75) as mobile phase. The glycyrrhizic acid results determined as glycyrrhizic acid in 105 items were as follows; N.D$\∼$48.7ppm for 18 items in soy sauce, N.D$\∼$5.3ppm for 12 items in sauce, N.D$\∼$988.93ppm for 15 items in health food, N.D$\∼$180.7ppm for 26 items in beverages, N.D$\∼$2.6ppm for 8 items in alcoholic beverages repectively and ND for 63 items in the ethers. The erythritol results determined as erythritol in 52 items were as follows; N.D$\∼$155.6ppm for 13 items in gm, N.D$\∼$398.1ppm for 12 items in health foods repectively and ND for 45 items in the others.