• The Journal of Internal Korean Medicine
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• v.30 no.2
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• pp.257-269
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• 2009

Objective : Obesity is an important cause of diabetes, and lipotoxicity causes insulin resistance. Recently a lot of research is being done on PPAR-${\alpha}$. TNF-${\alpha}$. adiponectin, and leptin, which are important obesity related factors. In this study, we investigated the effects of Supungsunki-hwan on high fat. high carbohydrate diet-induced obese type 2 diabetic mouse models. Methods: Diabetes was induced in ICR male mouse (30${\pm}$5g) with Surwit's high fat, high sucrose diet. Mice were divided into 4 groups(n=10) of Normal. Control. Supungsunkj-hwan group. and acarbose group. The Supungsunki-hwsn group was given 10% Supungsunkj-hwan in their diet. and the acarbose group was given 0.5% acarbose in their diet. After 6 weeks. body weight. food intake, FBS and OGTT. lipid profile and liver enzymes, epididymal fat weight, and gene expression of leptin, adiponectin, TNF-${\alpha}$ and PPAR-${\alpha}$ were measured. Leptin. adiponectin. tumor necrosis factor(TNF)-${\alpha}$ and peroxisome proliferator-activated receptor (PPAR)-${\alpha}$ were evaluated by reverse transcription-polymerase chain reaction. Results : Supungsunkj-hwan increased the gene expression of PPAR-${\alpha}$, which reduces lipotoxicity and insulin resistance. Supungsunkj-hwan also significantly reduced triglyceride. AST. ALT serum levels. and 1 hour oral glucose tolerance levels. Conclusion : These results show that Supungsunkj-hwan improves insulin resistance in the liver and muscles, by reducing triglyceride levels and lipotoxicity through increased PPAR-${\alpha}$ gene expression. This is supported by the fact that Supungsunkj-hwan significantly reduces 1 hour oral glucose tolerance levels. Therefore we suggest that Supungsunkj-hwan would be an effective treatment for obese type 2 diabetic patients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1021-1025
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• 2001

Physicochemical properties of Rubus coreanus Miquel were examined. Unripened fruit, ripened fruit and leaf of Rubus coreanus Miquel were used as samples. The contents of water, crude protein, crude fat, crude fiber, dietary fiber, and crude ash were studied. The pH, soluble solid content, acidity and color were also measured. In terms of free sugar composition, concentration of glucose and fructose found in unripened fruit had increased in ripened fruit and sucrose was contained in ripened fruit. The major free sugars of leaf were glucose, fructose and sucrose. Citric acid, succinic acid and fumaric acid were found in all three sample groups, unripened fruit, ripened fruit and leaf. The citric acid showed the highest concentration in the unripened fruit as the concentration of 1.21%. Fifteen types of amino acids were analysed from the unripened and ripened fruit of Rubus coreanus Miquel. The leaf contained methionine in addition to those fifteen type amino acids in fruits. The glutamic acid contents of unripened fruit, ripened fruit and leaf were 411, 246.59 and 898.42 mg%, respectively. Among the minerals studied in this research Rubus coreanus Miquel held high level of potassium. The potassium concentrations of unripened fruit, ripened fruit and leaf were 645.07, 216.53 and 815.78 mg%, respectively.

• Nutrition Research and Practice
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• v.12 no.2
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• pp.110-117
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• 2018

BACKGROUND/OBJECTIVES: Non-alcoholic fatty liver disease (NAFLD) is a leading cause of chronic liver disease and is closely associated with metabolic syndrome. In the present study, we observed the effect of ethanol extract of Allium fistulosum (EAF) on NAFLD and have suggested the possibility of using EAF as a natural product for application in the development of a treatment for NAFLD. MATERIALS/METHODS: The preventive effect on hepatic lipid accumulation was estimated by using an oleic acid (OA)-induced NAFLD model in vitro and a Western diet (high-fat high-sucrose; WD)-induced obese mouse model. Animals were divided into three groups (n = 7): normal diet group (ND), WD group, and WD plus 1% EAF group. RESULTS: EAF reduced OA-stimulated lipid accumulation in HepG2 cells in the absence of cellular cytotoxicity and significantly blocked transcriptional activation of sterol regulatory element-binding protein 1 and fatty acid synthase genes. Subsequently, we investigated these effects in vivo in mice fed either ND or WD in the presence or absence of EAF supplementation. In comparison to the ND controls, the WD-fed mice exhibited increases in body weight, liver weight, epididymal fat weight, and accumulation of fat in hepatocytes, and these effects were significantly attenuated by EAF supplementation. CONCLUSIONS: Allium fistulosum attenuates the development of NAFLD, and EAF elicits anti-lipogenic activity in liver. Therefore, EAF represents a promising candidate for use in the development of novel therapeutic drugs or drug combinations for the prevention and treatment of NAFLD.

• Journal of Nutrition and Health
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• v.31 no.2
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• pp.117-125
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• 1998

Mulberry leaves(Mori folium) and silkworm(Bombyx mori) are potnet inhibiters of intestinal $\alpha$-glycosidase, and inhibit the digestion of starch and sucrose in the small intestine. They are able to prevent postprandial hyperglycemia and decrease blood insulin levels. In this study , a high-carbohydrate diet(CHO ; 67.5%, protein ; 20.8%, fat : 11.7%) was received by the control group. In contrast, the experimental groups received a high-carbohydrate diet with extracts of mulberry leaves and silkwork(50mg.100g diet), and acarbose(6.7mg/100g diet). after a 10 week study period , the experimental groups had lower blood glucose and triglyceride levels. The experimental groups tended to have lwer Hb Alc levels. Also, blood insulin levels were lower than the control groups in accordance with blood glucose levels. The activities of intestinal $\alpha$-glucosidase in the middle and distal parts of small intestine were induced by the extracts of mulberry leaves and silkworm in the experimental groups. However, the activities of liver lysosomal glucosidase and the contents of glycogen in the liver were not affected by the mulberry leave and silkworm extracts nor by acarbose. Mulberry leaves and silkworm were able to prevent sudden postprandial peaks in blood glucose as a result of $\alpha$-glycosidase, inhibition, there by decreasing unnecessary insulin secretion.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.182-187
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• 2000

For centuries, dandelion(Taraxacum officinale) is widely used as a food and a medicinal herb. However, there is inadequate documented information on the chemical composition of T. officinale consumed in korea. This study was attempted to analyze proximate component, amino acid, free sugar, mineral and fatty acid composition in T. officinale to establish the value as an useful food material. Moisture, ash, crude protein and fat contents in leaf are 7.85, 11.35 21.6 and 5.12%, respectively. Moisture and ash contents of root were 7.73 and 4.82%. Crude protein and fat contents of root were 11.8 and 1.73%, respectively. The major free amino acid was asparagine, arginine, serine and proline etc. The total contents of free amino acid in leaf and root were 1476.98 and 2710.06 mg%, respectively. The major free sugar in T. officinale was glucose, fructose, sucrose and maltose. Sucrose was also detected in a large amount. The major fatty acid of T. officinale are palmitic acid, stearic acid, oleic acid, linoeic acid and linolenic acid. The fatty acid compositions of leaf and root were different each other. Linolenic acid(63.6%) was the major fatty acid of the leaf and linoleic acid(56.4%) was the major fatty acid of the root. Most of mineral contents were high in leaf and root. Especially K content was higher in leaf than root.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.189-196
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• 2015

The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704, a commercial starter culture. The pH, titratable acidity, and viable cell counts during fermentation and storage were evaluated. It was found that the mixed culture showed faster acid development than the single culture. The resulting FWB had high protein (9%) and low fat content (0.2%). Increased viscosity, and antioxidant and antimicrobial activity were observed after fermentation. A viable cell count of 10⁹ CFU/mL in FWB was achieved within 10 h fermentation, and it remained throughout storage at 15℃ for 28 d. Sensory analysis was also conducted, and compared to that of a commercial protein drink. The sensory scores of FWB were similar to those of the commercial protein drink in most attributes, except sourness. The sourness was highly related with the high lactic acid content produced during fermentation. The results showed that WPC and vegetable origin lactic acid bacteria isolated from kimchi might be used for the development of a high protein fermented beverage, with improved functionality and organoleptic properties.

• Microbiology and Biotechnology Letters
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• v.50 no.4
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• pp.522-532
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• 2022

Cheonggukjang is a traditional fermented food in Korea, which is known to exert beneficial effects on health. In this study, we evaluated the effects of cheonggukjang fermented by Bacillus subtilis SCGB 574 (B574) on high fat diet (HFD)-deteriorated large intestinal health. Rats were fed with HFD or HFD supplemented with 10.1% cheonggukjang (B574). Fecal microbiota was analyzed based on 16S rRNA gene sequences, and the fecal and serum metabolome were measured using GC-MS. Our results showed that SCGB574 intake significantly reduced body weight, restored tight junction components, and ameliorated inflammatory cell infiltration. SCGB574 also shifted gut microbiota by increasing the abundance of short chain fatty acid producers such as Alistipes and Flintibacter, although it decreased the abundance of Lactobacillus. Serum and fecal metabolome analyses showed significantly different metabolic profiles between the groups. The top five metabolites increased by SCGB574 were i) arginine biosynthesis, ii) alanine, aspartate, and glutamate metabolism; iii) starch and sucrose metabolism; iv) neomycin, kanamycin, and gentamicin biosynthesis; and v) galactose metabolism. These results showed that cheonggukjang fermented by SCGB574 ameliorates adverse effects of HFD through improving intestinal health.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1398-1403
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• 2009

Present study deals with variations of physicochemicals including $\gamma$-aminobutyric acid (GABA), $\gamma$-oryzanol, free sugar, lipoxygenase activity, fat acidity, and germination rate from Korean brown rice cultivars. With increase of storage time and temperature, GABA, $\gamma$-oryzanol, lipoxygenase activity, and fat acidity increased, whereas free sugar and germination rate was reduced. Among cultivars, 'Gopumbyeo' exhibited the highest contents in GABA and $\gamma$-oryzanol during 12 weeks storage at $25^{\circ}C$ (GABA: $28.6{\pm}5.6{\rightarrow}170.4{\pm}4.6\;mg/100\;g$, $\gamma$-oryzanol: $6.1{\pm}0.7{\rightarrow}6.7{\pm}0.4\;mg/g$) and 'Ilpumbyeo' significantly decreased in free sugar during 12 weeks storage at $10^{\circ}C$ ($1,423.7{\rightarrow}1,058.4\;mg/100\;g$). Moreover, 'Taebongbyeo' exhibited the highest quality owing to low lipoxygenase activity, low fat acidity, and high germination rate. In free sugar compositions, sucrose exhibited the highest content (>70%), followed by fructose (>7%), raffinose (>5%), glucose (>3%), and maltose (>2%) during storage. Based on our results, changes of physicochemicals in stored brown rice may be important information in processing food and functional properties.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1137-1143
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• 1999

The change of physicochemical characteristics of sesame with roasting temperature$(110^{\circ}C{\sim}230^{\circ}C)$ were investigated to get a useful index which needs to manufacture roasted sesame and sesame oils, In the physicochemical properties of roasted sesame, the contents of moisture, specific volume, oil yields and sesame cakes were changed significantly above $170^{\circ}C$. Fat and protein in sesame cakes were changed slightly. Desirable roasting temperature was $220^{\circ}C$ in considering oil yields and sensory qualities. Total amino acids such as arginine, serine, threonine, lysine. cystine, tyrosine and most of the free amino acids, and sucrose of free sugars were reduced significantly above $170^{\circ}C$ and $190^{\circ}C$. respectively. These reductions of sugar and amino compounds were assumed to play an important role in Maillard reaction for the formation of browning pigment, taste and aroma. It was confirmed that this reaction was pyrolytic degradation which took place in water-deficient and oil-rich system at relatively high temperature.

• Journal of Nutrition and Health
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• v.30 no.8
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• pp.995-1008
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• 1997

This study was performed to investigate the change in taste perception during aging and its effects on dietary intake in Korean elderly. The subjects were female aged 65 through 90 in the Anyang area, and college women were included as a comparison group . Dietary intake of the elderly(n=155) and young subjects (n=38) was measured by a 3 day diet record. The taste threshold and 'just right' concentrations(JRC) for sweet and salty tastes were assessed by sensory evaluation . Sucrose solution (0.0.,0.4,0.6,0.8,1.0, 1.2%) and salt solution(0, 0.02, 0.03,0.06,0.09,0.12,0.15%) were used to establish thresholds. for JRC assessment, four suprathreshold sucrose concentrations of 5, 8, 11 and 14% in orange-pineapple flavored juice and salt concentrations of 0.20, 0.34, 0.50and 0.75% in beef stock were prepared. Mean intakes of energy, protein , vitamin A, thiamin , riboflavin, niacin ,calcium and iron of the elderly were below the Korean Recommended Dietary allowances. The elderly showed higher taste thresholds than young subjects of both sweet and salty tastes consumed less calories. Needs to bespecified. The older subjects having high threshold or JRCs for sweet and salty tastes consumed fewer calories from protein and fat. Pearson correlation coefficients was between JRC for sweet and salty tastes 0.54(p<0.01). The correlation coefficients between tastes threshold and nutrient intakes were very low for both age groups. Unlike the college women, in the elderly the JRC of sweet taste of the orange-pineapple juice were negatively correlated with intakes of energy, protein, fats, thiamin , riboflavin , niacin ,vitamin C , iron and consumption of meat and egg food groups (p<0.01). In summation age-related alterations in sweet and salty taste perception were observed in the elderly and dietary intakes of the elderly see to be influenced by these taste perception changes.