• Food Science and Biotechnology
• /
• 제16권3호
• /
• pp.470-476
• /
• 2007

To evaluate the vancomycin resistance of Enterococcus spp. (VRE) from Saengsik and Sunsik, Enterococcus were isolated and identified from 25 Saengsik and 35 Sunsik samples, and resistance of Enterococcus to other antibiotics was also assessed. Thirty nine Enterococcus, 16 strains from Saengsik, and 23 strains from Sunsik, were ultimately isolated. The most frequently collected Enterococcus isolates in Saengsik were E. casseliflavus and E. hirae, and were E. casseliflavus and E. faecium in Sunsik. However, E. faecalis was not detected in those foods. Minimum inhibitory concentrations of vancomycin against the isolates were below $4\;{\mu}g/mL$ and no strains evidenced profound levels of resistance. The isolates were found to be susceptible to vancomycin with the exception of eight E. casseliflavus and three E. gallinarum. All Enterococcus isolates proved resistant to streptomycin and chloramphenicol. 23% of the isolates were resistant to penicillin; however, all of the isolates were sensitive to tetracycline. Six and 48%, respectively, of the strains from the Saengsik and Sunsik proved resistant to erythromycin. All of E. mundtii and E. hirae isolates from Saengsik, and 20% of E. gallinarum and E. casseliflavus isolates from Sunsik were found to be ampicillin-resistant. All of E. gallinarum, E. casseliflavus, and E. faecium were rifampin-resistant. The antibiotic resistances of Enterococcus were relatively low, and this low vancomycin resistance was similar to that evidenced by Enterococcus isolates obtained from the other foods. However, there may be a need for some review of the accepted antibiotics criteria for Enterococcus and VRE in ready-to-eat foods.

• Journal of Nutrition and Health
• /
• 제32권3호
• /
• pp.296-306
• /
• 1999

This study was carried out to prepare a copper database of Korean foods which can be used in calculating copper intake from dietary data, and to evaluate the copper nutritional status of Koran adults living in rural areas by dietary intake and serum copper concentrations. A copper database for 1,176 Korean foods was constructed (1) by analysing 112 Korean foods which are frequently consumed by Korean adults living in rural areas, (2) by adapting values form food composition databases from other countries-320 items from the University of Minnesota database, 201 items from the USAD database, and 25 items from U.K. database, and (3) by imputing values from similar foods for 518 food items. Copper intake of 2,034 Korean adults over the age of 30 living in Yeonchongun was Kyunggi province, Korea was estimated by 24-hour recall method. Mean daily copper intake of subjects was 0.98mg. Mean daily intake level of males was 1.11mg which was significantly higher than that of females, 0.88mg. There was a significant difference in the distribution of subjects by the level of copper intake and sex(p<0.05). Mean serum copper concentration was 14.8umol/1 and the percentage of subjects with low, adequate, and high levels of copper concentration were 23.9%, 69.4%, and 6.6%, respectively. The two food groups which contributed most to the dietary copper intake of subjects were cereals and grain products, and vegetables, supplying 46.2% and 12.7% of total copper intake, respectively. Individuallym, rice contributed most, suppling 31% of total copper intake, followed by soybean curd, starch vermicle, barley, etc. Plant foods contributed to 82.1% of the total copper intake. In summary, results of this study show that copper intake of Korean adults living in rural areas is low, and that dietary sources of copper are mainly plant foods. Serum levels of copper in the subjects were relatively normal. The copper database for Korean foods constructed in present study will be a valuable tool for the as-yet limited assessment of copper intake of Koreans. Such studies will contribute to the establishment of a dietary of a dietary allowance of copper and the relationship of copper nutriture and chronic diseases in Koreans.

• 한국식품영양과학회지
• /
• 제28권6호
• /
• pp.1208-1211
• /
• 1999

Semi HPLC using a column switching technique was used to determine the trace content of vitamin B12 in various foods. Total analytical time required less than 20 mins per sample and the recovery ratio was 99.9, 99.6, 100.1 and 99.8% for 1.0, 10.0, 100.0 and 1,000 g/kg, respectively. The content of vitamin B12 in various foods obtained using column switching method showed higher levels compared to labels in dried milk(0.5 g/100g) and in grain products(0.51~34.36 g/100g). Thus, this column switching method was more sensitive, effective and precise than the microbiological analysis currently used to determine the trace compounds like a vitamin B12.

• 한국식생활문화학회지
• /
• 제28권3호
• /
• pp.213-233
• /
• 2013

During the late Chosun Dynasty, famine was the main cause of climate ecological background, such as frequent floods and droughts, the Little Ice Age (小氷期), and epidemic. In addition, it influenced the social and cultural background, such as failure toprovide Yiangbeop (移秧法), breakout of war and revolt, loss of farming cattle, grain consumption due to brewing, the concentration of wealth, and tenacity of shamanism. "Limwongyungjeji" "Injeji" of the last part had been written about the famine; wild plants to raw, dried, or dried powder, or processed pharmaceutical goods. Grain couldbe replaced in more than 330 types of famine relief food and recipes; 170 species of vegetables, 34 species of vegetation, and 33 kinds of fruit - the botanic foods were mainstream. Edible parts of these plant foods are those of 14 kinds: 175 species of leaves, 113 species of sprouts, 99 kinds of buds, and other fruits, roots, stems, flowers, etc. The recipe (poaching, salting, and oil-marinated) was written 186 times or forsoup, raw, and boiled.

• 동아시아식생활학회지
• /
• 제24권4호
• /
• pp.488-502
• /
• 2014

Research on the actual state of healthy Korean food menu items made from environmentally-friendly organic foods showed that 65.6% of subjects had experience of purchasing environmentally-friendly organic foods, and both genders chose 'expensive but reliable' as their prime reason for purchasing. Having no experience of purchasing environmentally-friendly foods constituted 34.5% of respondents, and the reasons were 'high price' and 'finding no difference from ordinary food'. Research on awareness of healthy Korean food menu items made from environmentally-friendly organic ingredients showed that both men and women thought the given menu items were 'fresh' but had little awareness of other factors such as 'good value for price', 'good visual style' and 'various recipes'. Regarding development prospective of environmentally-friendly organic foods, the number of subjects who answered positively was 405 (93%), which indicates that most research subjects showed positive attitudes. Top-selling menu items in the grain section were Sundubu-jjigae, Dubu-kimchi and Jeonju-bibimbap, and pajeon took first place in the vegetable selection. Moreover, Imjasu-tang showed high scores in the meat section. Furthermore, research on menu selection showed that menu selection was usually dependent on 'the price of menu (3.86)', 'fresh ingredients (4.03)', 'harmony of color (3.65)' and 'mood of the day (3.25)'. Research on menu selection revealed that 'quality of food' factors had the greatest influence upon preference and purchase intention for environmentally-friendly organic foods. Visual and psychological factors and values had significant an effect. Therefore, the food service industry should use this study as a source to develop menu items, by considering quality and visual factors. In addition, there should be various research performed on marketing strategies about menus from using environmentally-friendly organic foods and high value products.

• Preventive Nutrition and Food Science
• /
• 제10권4호
• /
• pp.349-352
• /
• 2005

The growth inhibitory effect of wheat grain, fermented wheat grain products, red pepper powder and kochujang was examined in AGS human gastric adenocarcinoma cells. The kochujang samples were prepared by mixing red pepper powder and each fermented wheat grain products, such as first fermented wheat grain (FFWG), second fermented wheat grain (SFWG) and final fermented wheat grain (FiFWG). The methanol extract of FiFWG showed the highest growth inhibitory effects. In order to investigate the effects of fermented wheat grain products at each stage of fermentation on anticancer activity, the kochujang prepared with red pepper powder and each of FFWG, SFWG and FiFWG were fermented until reaching pH 5.1. The kochujang adjusted to pH 5.1 by fermentation increased the growth inhibitory effect; however, the kochujang prepared with FiFWG showed the highest effect. Increased fermentation time increased the growth inhibitory effect of kochujang when prepared with FiFWG. These results suggested that the anticancer effect of the kochujang on the gastric cancer cells was affected by the fermentation periods of the wheat grains. The well-fermented end products of the wheat grains seem to be one of the major components that showed anticancer activity of kochujang.

• 대한예방한의학회지
• /
• 제17권1호
• /
• pp.125-135
• /
• 2013

Objectives : Medical treating with eating foods is one of important therapies in East Asian traditional medical knowledge and is referred as a therapy to treat diseases through foods. Since the food cannot be separated from ordinary people living, the medical treating with eating foods is a therapy with strong locality and contains many autogenous parts. Methods : Recently, the world is showing much interest for genetic resources, and the concept of intellectual property is rapidly expanding as the field of 'new knowledge property right' as well. Thus, the knowledge of medical treating with eating foods recently draws much attention in the economic aspect beyond the scholarly interest for traditional medicine. Here, I would like to summarize and report the contents related to medical treating with eating foods on "Yi, SeikKan experience prescriptions" which was discovered before. Results & Conclusions : First, medical treating with eating porridge on "Yi, SeikKan experience prescriptions" is classified into one with nonglutinous rice as the main ingredient and the other with other grains as the main ingredient. It is differently utilized depending on the nature of the grain. Second, medical treating with eating rice on "Yi, SeikKan experience prescriptions" was born from our nation's unique way of living and is classified into one way to eat rice mixed with ground medicinal herbs, another one to cook and eat rice with mixed grains and the other way to use as the external application. Medical treating with eating rice is assumed to replace the meal. Third, "food section" was given separately and discussed in this book. There were some parts different from existing medical knowledge due to the accumulation of experience using medicinal herbs. Fourth, we should pay attention to experience a book on medicine where vibrant medical information has been recorded in order to discover and process our traditional knowledge resources as a useful form.

• Journal of Nutrition and Health
• /
• 제45권1호
• /
• pp.80-93
• /
• 2012

Recent studies have reported that the glycemic index (GI) has an effect on developing the risk for metabolic abnormalities such as diabetes, dyslipidemia, and obesity. As there are no reliable GI values for common Korean foods, only a few studies have been carried out using the dietary GI for Korean adults. The aim of this study was to establish a table of GI values for common Korean foods and evaluate dietary glycemic index (DGI) and dietary glycemic load (DGL) among the Korean adult population. International tables of GI values and other published values were used to tabulate GI values for common Korean foods. Among 653 food items, 149 (22.8%) were adapted from published data, 60 (9.2%) were imputed from similar foods, and 444 (68.0%) were assigned a zero. Data from 7,940 subjects aged 20 years and older in the 2007-2008 Korea National Health and Nutrition Examination Survey were obtained, and DGI and DGL were calculated. The average DGI was 60.0 and the average DGL was 182.5 when the reference food GI value was glucose. After adjusting for potential confounding variables, DGI and DGL increased significantly according to age group (p for trend < 0.001). The food group that contributed most to DGL was grain and its products supplying 85.3% of total DGL, whereas the mean GI value in grain and its products was 72.6. Fruits and potatoes also contributed to DGL (5.8 and 2.9%, respectively), and their GIs were high (67.7 for potatoes and 45.8 for fruits). For individual food items, white rice supplied 66.7% of total GI followed by glutinous rice (2.3%) and steamed white rice cakes (2.0%). In conclusion, a table of GI values for 653 common food items was established in which white rice was the most contributing item to DGL. Our results will be useful to examine the relationships between DGI, DGL, and metabolic abnormalities in the Korean population.

• 한국조리학회지
• /
• 제19권3호
• /
• pp.234-247
• /
• 2013

본 연구는 약 3440년 전인 B.C 1446-1406년에 기록 되었을 것으로 보고 있는 구약성경의 Pentateuch시대의 음식문화를 통해 사라졌던 나라가 2천 년 만에 어떻게 다시 살아날 수 있었는지에 대해 살펴보았다. 모세5경 시대의 음식문화의 특징은 식품재료에 있어 먹을 수 있는 정한 음식과 먹을 수 없는 부정한 음식으로 엄격하게 구분하며 피는 절대 먹어서는 안 되는 음식으로 분류하여 오늘날까지 강력한 영향력을 미치고 있음을 확인 할 수 있었다. 제사에 있어서는 burnt offering, grain offering, peace offering, sin offering, guilt offering 5가지, 절기에 있어서는 Passover, Festival of Unleavened bread, Festival of First-fruits, Festival of Harvest, Festival of Trumpets, Day of Atonement, Festival of Shelters 7절기가 각각 의의와 제사 방법까지 엄격하게 구분 되어 있었다. 관습과 전통으로만 이어지는 일반적인 음식문화와 달리 음식문화가 율법에 의해 식품위생법처럼 이미 오래 전부터 문자로 규정 하고 있는 특징을 지니고 있었다. 이러한 율법은 지켰을 때 얻을 수 있는 결과와 지키지 않았을 때 처하게 될 결과까지 명확하고 엄격하게 구분하고 있음을 알 수 있었다.

• 한국식품영양과학회지
• /
• 제32권6호
• /
• pp.779-784
• /
• 2003

질산염은 인간의 화학적 환경 의 한 요소로 식품에 천연적으로 존재하며, 식품의 가공에도 첨가되는 물질이다. 식품의 질산염 함량은 토양의 상태나 다양한 환경 요인에 의해 달라진다. 따라서 질산염 함량에 대한 외국의 자료를 국내 식품에 직접 적용하기 어려우며, 국내의 자료도 이미 10년이 넘은 것들이어서 현재 섭취하고 있는 식품과는 다른 것들도 있을 것으로 사료된다. 이에 본 연구에서는 국민영양조사를 토대로 14개 식품군, 138종의 식품을 선정하여, 질산염 함량을 조사하였다. 조사된 식품의 질산염 함량은 불검출∼6733.3 mg/kg으로 그 양이 매우 다양하였으며, 식품군별 상용식품의 질산염 평균 함량을 보면, 곡류 및 곡류가공품 27.2 mg/kg, 감자류 및 감자류가공품 78.1 mg/kg, 두류 및 두류가공품 8.3 mg/kg, 종실류 불검출, 채소류 및 채소류가공품 1012.1 mg/kg, 버섯류 76.3 mg/kg, 과실류 42.2 mg/kg, 육류 및 육류가공품 34.5 mg/kg, 난류 미검출, 어패류 및 어 패류가공품 23.9 mg/kg, 해조류 23.0mg/kg, 유류 및 유류가공품 7.7 mg/kg, 조미료류 26.3 mg/kg, 기타 68.0 mg/kg이었다.