• Korean Journal of Community Nutrition
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• v.23 no.3
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• pp.202-215
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• 2018

Objectives: We conducted a qualitative study to explore the feasibility of mobile applications for self-monitoring of diet. Methods: We conducted in-depth and focus group interviews with eight laymen who had used mobile dietary applications and eight experts. Interviews were audio-recorded and analyzed using an open coding method. Results: The qualitative data of our study revealed two key themes: (1) perceptions, opinions and attitudes towards mobile applications of self-monitoring of diet and (2) future directions to improve mobile applications. Conclusions: Our qualitative study suggested the potential use of mobile applications as a food-tracking and dietary monitoring tool and the need for improved mobile applications for self-monitoring of diet. The results of our study may provide insights into how to technically improve mobile applications for self-monitoring of diet, how to utilize dietary data generated through mobile applications, and how to improve individual's health though mobile applications.

• Journal of Microbiology and Biotechnology
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• v.23 no.1
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• pp.56-63
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• 2013

We have characterized the putative ${\alpha}$-glucosidase gene (st2525) selected by total genome analysis from the acidothermophilic crenarchaeon Sulfolobus tokodaii strain 7. The ORF was cloned and expressed as a fusion protein in Escherichia coli, and recombinant ST2525 was purified by Ni-NTA affinity chromatography. Maximum activity was observed at $95^{\circ}C$ and pH 4.0, and the enzyme exhibited stability with half-lives of 40.1 min and 7.75 min at extremely high temperatures of $100^{\circ}C$ and $105^{\circ}C$, respectively. The enzyme retained at least 85% of its maximal activity in the pH range of 4.0-11.0. ST2525 exclusively hydrolyzed ${\alpha}$-1,4-glycosidic linkages of oligosaccharides in an exo-type manner, with highest catalytic efficiency toward maltotriose. The enzyme also displayed transglycosylation activity, converting maltose to isomaltose, panose, maltotriose, isomaltotriose, etc. From these results, ST2525 could be potentially useful for starch hydrolysis as well as novel synthesis of oligosaccharides in industry.

• Nutrition Research and Practice
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• v.17 no.4
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• pp.789-802
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• 2023

BACKGROUND/OBJECTIVES: Habitual coffee consumption was inversely associated with type 2 diabetes (T2D) and hyperglycemia in observational studies, but the causality of the association remains uncertain. This study tested a causal association of genetically predicted coffee consumption with T2D using the Mendelian randomization (MR) method. SUBJECTS/METHODS: We used five single-nucleotide polymorphisms (SNPs) as instrumental variables (IVs) associated with habitual coffee consumption in a previous genome-wide association study among Koreans. We analyzed the associations between IVs and T2D, fasting blood glucose (FBG), 2h-postprandial glucose (2h-PG), and glycated haemoglobin (HbA1C) levels. The MR results were further evaluated by standard sensitivity tests for possible pleiotropism. RESULTS: MR analysis revealed that increased genetically predicted coffee consumption was associated with a reduced prevalence of T2D; ORs per one-unit increment of log-transformed cup per day of coffee consumption ranged from 0.75 (0.62-0.90) for the weighted mode-based method to 0.79 (0.62-0.99) for Wald ratio estimator. We also used the inverse-variance-weighted method, weighted median-based method, MR-Egger method, and MR-PRESSO method. Similarly, genetically predicted coffee consumption was inversely associated with FBG and 2h-PG levels but not with HbA1c. Sensitivity measures gave similar results without evidence of pleiotropy. CONCLUSIONS: A genetic predisposition to habitual coffee consumption was inversely associated with T2D prevalence and lower levels of FBG and 2h-PG profiles. Our study warrants further exploration.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.336-342
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• 2008

The aim of the present study was to assess the anti-obesity effects of fermented kochujang supplement in C57BL/6J mice. Thirty mice were divided into 3 groups; normal diet control group (ND), high fat diet control group (HD), and high fat diet plus kochujang supplemented group (HDK). Results were as follows: 1. Fennented kochujang supplement in high fat diet decreased body weight and epidydimal and back fat weight compared to non-supplement in HD group. 2. Lipid content and blood glucose level were lower in HDK group than HD group. 3. Fermented kochujang supplement increased mRNA level of lipolytic genes such as acyl-CoA synthetase (ACS), carnitine palmitoyltransferase-1 (CPT-1), and uncoupling proteins-1 (UCP-1) expression, whereas decreased mRNA level of adipogenic genes such as acetyl CoA carboxylase (ACC) expression. These findings suggest that fermented kochujang supplement in high fat diet normalized body weight, epididymal and back fat weight, lipid content, and blood glucose levels through controlling lipid metabolism and provides basic information on the control of obesity.

• Nutrition Research and Practice
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• v.9 no.1
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• pp.17-21
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• 2015

BACKGROUND/OBJECTIVES: In this study, the inhibitory effect of Erythronium japonicum extracts on the metastasis of MDA-MB-231 human breast cancer cell line was determined. MATERIALS/METHODS: Cells were cultured with DMSO or with 50, 75, 100 or $250{\mu}g/ml$ of Erythronium japonicum methanol or ethanol extract. RESULTS: Both methanol and ethanol extracts significantly inhibited the growth and induced apoptosis of MDA-MB-231 cells in a dose-dependent manner. Erythronium japonicum extracts inhibited the adhesion of MDA-MB-231 cells. The invasion of breast cancer cells was suppressed by Erythronium japonicum extracts in a dose-dependent manner. The motility and MMP-2 and MMP-9 activities were also inhibited by both methanol and ethanol extracts. CONCLUSIONS: Our results collectively indicate that Erythronium japonicum extracts inhibit the growth, adhesion, migration and invasion as well as induce the apoptosis of human breast cancer cells. Clinical application of Erythronium japonicum as a potent chemopreventive agent may be helpful in limiting breast cancer invasion and metastasis.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.228-233
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• 2007

This study evaluated the effects of carnitine supplementation on obesity caused by a high-fat diet in C57BL/6J mice. The mice were fed a normal diet (ND), high-fat diet (HD), or carnitine-supplemented (0.5% of diet) high-fat diet (HDC) for 12 weeks. The results showed that body weight, energy intake, and feed intake were lower in the HDC group than the control groups. Acid-soluble acylcarnitine (A SAC), acid-insoluble acylcarnitine (AIAC), and total carnitine (TCNE) in the serum and liver were significantly higher in the HDC group. Hepatic carnitine palmitoyl transferase-I activity was significantly higher in the HDC group than the control groups. Acyl-coA synthetase (ACS) and carnitine palmitoyl transferase-I (CPT-I) mRNA expression in the liver was highest in the HDC group, however hepatic acetyl-coA carboxylase (ACC) mRNA expression in this group was lowest. Serum leptin levels and abdominal fat weight were lowest in the HDC group. We concluded that L-carnitine supplementation diminished the risk of obesity caused by a high-fat diet.

• Fashion & Textile Research Journal
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• v.12 no.5
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• pp.555-563
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• 2010

This research has attempted for a categorization by contemplating on concepts and characteristics of eco fashion design through analysis of precedent studies and to study the design characteristics, images, and internal values through keyword and design codes which appeared in the precedent studies. The subject of analysis was mostly focused on the theses published in international and domestic academic journals from 1990s to September 2009. The design characteristics of each eco fashion design were analyzed by classifying by form, detail, color, fabric and pattern. Method of analysis did content analysis. The results of the research can be summarized as follows. First of all, types of eco fashion design were human-ecology design, natural-ecology design, and social-ecology design. Secondly, the human-ecology design was presented a natural and comfortable form, color of the nature, and functional and new materials. The natural-ecology design was presented a natural silhouette, natural colors, and natural fiber. The social-ecology design were used a loose silhouette and over-size forms, natural colors, and recycled materials and bio fabric. Thirdly, the images per type of eco fashion design were Zen, sportive, natural, and modern image. And the internal values were presented efficiency, health-orientation, naturalness, and continuity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1193-1197
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• 2007

The purpose of this study was to find the optimal mixing condition of Rubus coreanus extracts, Rubus coreanus powder, and Rubus coreanus flavor for preparation of the Bokbunja chocolate. The physico-chemical characteristics of the Bokbunja chocolate were analyzed and evaluated. The sugar concentration of the Bokbunja chocolate had a tendency to increase as the addition of Rubus coreanus extracts decreased, but there was no significant differences. The hardness was increased with the decreasing Rubus coreanus extracts and increasing Rubus coreanus powder. The L (lightness) value increased with increasing Rubus coreanus extracts and decreasing Rubus coreanus powder, whereas a (redness) and b (yellowness) values increased by Rubus coreanus powder addition. The optimum mixing condition for the Bokbunja chocolate was decided by sensory evaluation. According to the results of sensory flavor, color, sweetness, texture and overall acceptability, the Bokbunja chocolate which was added Rubus coreanus extracts 30 g, Rubus coreanus powder 5 g, Rubus coreanus flavor 0.3 g obtained the best score overall.

• Korean Journal of Community Nutrition
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• v.10 no.2
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• pp.174-182
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• 2005

To investigate how the beverage consumption of middle school students are different in some respects; favorite kinds, drinking time and so on. 579 middle school students in Jeonju were participated in this study. This study shows the frequency of drinking beverage and the correlation between the frequency and the various factors to have effects on the frequency. The students usually drink water 8.55 times, milk or yogurt 3.01 times, sport beverage 2.13 times, soft drink 1.93 times, and fruit and vegetable juice 1.85 times for one week. The boy students prefer more soft or sport drink to the girl students. However the drinking of other beverages such as water, milk, juice, traditional ones don't have any meaning-ful differences between the boys and the girls. The students drink water mostly when they have meals. And the second consuming beverage is milk at table. It explains the students who drink more milk than water with bread. There is a big difference according to their excercise frequency. The students who excercise regularly or excercise over 3 hours drink more soft or sport drink and milk or yogurt than the students who exercise less than 1 hour. The beverages are firstly needed during the exercise because they sweat. And the second beverage time is when they have snacks and when they take a break. It should be suggested that nutrition education targeted to middle school students and their parents should encourage limited consumption of soft drinks. Therefore, policies that limit students' access to soft drinks at schools should be promoted.

• Korean Journal of Human Ecology
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• v.8 no.1
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• pp.19-24
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• 2005

This paper is to know the possibility of coloration of synthetic fibers with loess. Fabrics woven with polyester, nylon, and acrylic fibers were dyed by a dip-pad operation with a laboratory mangle. Drying, curing at 180$^{\circ}C$ for 10 minutes and washing were followed. Effect of curing after drying were investigated in terms of K/S values and SEM microphotographes. Reddish-yellow(a:75.13, B:15.14, ${\Delta}$E:45.31) colored fabric ascertain possibility of coloration of synthetic fibers with loess. Acrylic fiber shows highest dye uptake of the three kinds of fibers and fastness increases by curing after drying.