• Korean Journal of Microbiology
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• v.40 no.4
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• pp.328-333
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• 2004

The maximum productivity of ${\alpha}-galactosidase,$ capable of hydrolyzing completely ${\alpha}-D-l,6-galactopyranosyl$ linkages within oligomeric substrates such as melibiose, raffinose and stachyose to liberate galactose residue, was reached to 718 mU/ml in the culture filtrate of Bacillus licheniformis at death phase. The ${\alpha}-galactosidase$ was identified to show different efficiencies for hydrolyzing the ${\alpha}-galactooligosaccharides$ according to analysis of reaction products by both TLC and quantification of the liberated reducing sugars. The enzyme was active on ${\alpha}-galactooligosaccharides$ in the order of melibiose, raffinose, and stachyose. Though the hydrolyzing activity of enzyme was faintly inhibited by reaction products such as galactose, glucose and sucrose with amounts of five folds more than the added substrates (20 mM), the largest inhibition of enzyme activity was caused by galactose among the end products. Unknown compound, which migrated slower than melibiose on TLC, was detected during hydrolysis reaction of melibiose, suggesting that the ${\alpha}-galactosidase$ has a glycosyl transferase activity. In addition, the enzyme was able to hydrolyze efficiently raffinose and stachyose existed in the soluble extract of soybean meal.

• Journal of Animal Science and Technology
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• v.53 no.5
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• pp.435-440
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• 2011

In this experiment, two inclusion levels (15 and 30% of diets, as-fed basis) of brown rice (BR) were tested against a control diet with 0% BR (51% wheat flour of diet). Six female Maltese (8~9 months age, initial mean body weight of $2.8{\pm}0.3$ kg) were assigned to treatments in replicated $3{\times}3$ Latin square design. Total tract digestibilities of DM, OM, acid hydrolyzed fat, CP and gross energy by dogs fed experimental diets responded quadratically (P<0.01 or <0.05) to BR inclusion levels. Similarly, quadratic responses (P<0.001, P=0.015) were observed for digestible energy and metabolizable energy values, respectively. Wet and dry fecal output also exhibited quadratic responses (P=0.006, P=0.014, respectively) but no differences were observed between control and BR 30% diets. Linear (P=0.008) effect was observed for fecal score in dogs fed BR, and fecal ammonia concentration increased linearly (P=0.001) in response to increasing BR inclusion levels. It seems that the increase in fecal ammonia concentration may be partially related to the decrease tendency (P=0.07) in short-chain fatty acid concentration. In this experiment, inclusion of BR in dog diet did not result in pronounced changes in the digestibility but in fecal score. Although inclusion of BR in diets showed profound positive effect on fecal score, it is confounded by the high inclusion level of poultry offal meal.

• Journal of Animal Science and Technology
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• v.62 no.2
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• pp.180-186
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• 2020

The objective of this study was to determine the effect of replacing corn with soy hulls on nutrient digestibility of growing pigs. Three experimental diets were tested using a 3 × 3 Latin square design using three barrows per group (Landrace × Yorkshire × Duroc, average initial body weight of 36.9 ± 4.0 kg) in individual metabolic cages. The dietary treatments were the control (CON) basal diet (corn-soybean meal based diet), whereas in the test diets, soy hulls were included at 5% (H1), 10% (H2), gradually replacing corn. The daily feed allowance was adjusted to 2.7 times the maintenance requirement for digestible energy (DE) (2.7 × 110 kcal of DE/kg BW^0.75). Intake of crude fiber (CF) was different among treatments (p < 0.05). Pigs fed with H2 diet excreted higher concentrations of dry matter (DM), and CF than pigs fed with H1 diet and basal diet (p < 0.05). Pigs fed with H1 and H2 diets excreted higher concentrations of crude protein (CP) than pigs fed with CON diet (p < 0.05). The apparent total tract digestibility (ATTD) of CF from H1 and H2 diets were higher than CON diet (p < 0.05). Pigs fed with H2 diets were significantly lower (p < 0.05) the ATTD of CP than the pigs fed with CON and H1 diets. The current data suggest that 10% inclusion soy hulls can slightly decrease CP digestibility. However, soy hulls considerably increased CF digestibility.It is concluded that 5% soy hulls may be a usable alternative to corn in growing pig diets.

• Korean Journal of Community Nutrition
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• v.13 no.1
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• pp.80-90
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• 2008

Atopic dennatitis (AD) is one of the major public health problem. It has been reported that the prevalence of AD in children and adults are 10-20% and 1-3%, respectively. Westernization of food habits, urbanization, and environmental pollution are contributing factors toward the recent rise in prevalence. Excessive dietary restriction leads to chronic malnutrition in atopic dermatitis patients. The purpose of this study was to investigate the effects of medical nutrition therapy (MNT) on quality of diet and blood immune parameters in atopic dermatitis patients. The 19 atopic dermatitis patients (7 men and 12 women) admitted to K University Medical Center were studied. During the 12 weeks of intervention, the subjects were given MNT by a dietitian for 30-45 minutes every other week. MNT was comprised with general dietary therapy, intake of balanced meals, emphasis on n-3 fatty acid contents in foods, and food allergies. Anthropometric and dietary assessment and blood analysis were taken at baseline and after 12 weeks of MNT. After 12 weeks of MNT, the subjects' dietary qualities, including dietary diversity score (DDS), meal balance score (MBS) and dietary variety score (DVS) were significantly increased (p < 0.05). According to significantly increased intake of EPA and DHA, dietary n-6/n-3 fatty acid ratio decreased to the recommended level for the atopic dermatitis patients (p < 0.05). These changes of dietary fatty acid consumption were reflected erythrocyte fatty acid composition. After 12 weeks of MNT, serum levels of IgE and IL-4 levels were significantly decreased, however, the levers of INF-$\{gamma}$, WBC, lymphocyte and TLC were not changed. As a conclusion, the individualized MNT improved the quality of diet in atopic dermatitis patients thereby influenced RBC fatty acid composition and IgE and IL-4 levels.

• Korean Journal of Community Nutrition
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• v.12 no.5
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• pp.617-629
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• 2007

To ensure the microbiological safety of food items prepared after cooking process, this study was aimed to identify the hazards related with cooked foods donated to foodbanks through quantitative microbial analysis. Five foodbanks located in Incheon and Gyeonggi area among government-dominant foodbanks were surveyed from February to June, 2007. Manager, recipient, donator, type and quantity of donated foot and facility and equipment were examined for the general characteristics of foodbank. The time and temperature of food md environment were measured at steps from after-production to before-distribution, and the microbial analysis was performed mainly with indicator organism and major pathogens. The amount of cooked foods donated to each foodbank was about 20 to 30 servings and consisted of 80% of total donated foods. Only three foodbanks had separate offices for foodbank operation and four institutions had at least one temperature-controlled vehicle. The flow of donated foods was gone through the steps; production, meal service and holding at donator, collection by foodbank, transport (or holding after transport) and distribution to recipients. It took about 3.8 to 6.5 hours at room temperature from after-production to before-distribution. Only aerobic plate counts (APC) and coliforms were found in microbial analysis. The APC after production were relatively high in $8.2{\times}10^5,\;7.4{\times}10^5,\;6.9{\times}10^5$ and $4.2{\times}10^5 CFU/g$ while $2.8{\times}10^6, \;9.4{\times}10^5,\;1.0{\times}10^6$ and $5.4{\times}10^5CFU/g$ before distribution in mixed Pimpinella brachycarpa, mixed chard mixed amaranth and mixed spinach, respectively. The levels of coliforms in mixed chard and mixed spinach were complied with the standards of the Ministry of Education and Human Resources Management The level of APC in boiled pork was increased from $< 1.0{\times}10 CFU/g$ to $4.0{\times}10^2 CFU/g$. One of delivery vessels was shown $6.2{\times}10^3 CFU/100 cm^2$ in APC, which was over the standards for environment. One of serving tables also showed the high level of $1.2{\times}10^3 CFU/100 cm^2$ in APC and $6.6{\times}10^2 CFU/100 cm^2$ in coliforms. These results suggest the sanitary management of holding at donator and the time-temperature control are key factors to ensure the safety of cooked foods donated to foodbank.

• Korean Journal of Community Nutrition
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• v.23 no.4
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• pp.302-318
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• 2018

Objectives: This study examined the differences in dietary life and health related factors, such as drinking behavior, exercise and leisure activities, mental health, and subjective perception for oneself according to obesity in poor urban Peruvian adolescents. Methods: A total of 1,532 Peruvian adolescents were selected from six schools in poor regions using stratified random sampling. The subjects were classified into two groups based on their BMI: 'normal weight group (NW group=980)' or 'overweight and obese group (OWOB group=293)'. The differences in the general characteristics, dietary life, drinking behavior, physical activity and leisure, mental health and subjective perception of oneself in the two groups were compared. ${\chi}^2$ analysis and independent sample t-test were performed using the SPSS program ver. 24. Results: For the total and male students, the frequency of breakfast and dinner were significantly lower in the OWOB group than in the NW group (all p<0.001). For total and female students, the percentage of subjects who received nutrition education was significantly higher in the OWOB group than in the NW group (all p<0.05). For total students, the percentage of subject who exercised more than five days/week was lower in the OWOB group than in the NW group (p<0.05). For the total and female students, the subjective health status was worse in the OWOB group than in the NW group (all p<0.05). The subjective body image was significantly different between the OWOB group and NW group in the total, male and female subjects (all p<0.001). Conclusions: The frequency of meals and exercise, and the subjective perceptions of the health status and body image differed according to obesity in poor urban Peruvian adolescents. Therefore, a school-based intervention program focused on regular meal and exercise, and adequate subjective perceptions for health status and body image need to be developed to prevent adolescent obesity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.5
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• pp.424-439
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• 1990

The protein content of seed meal were examined to evaluate genotypes of higher protein content from 164 peanut germplasms. The variations in amino acids content were investigated from nine Korean leading varieties grown at five locations. Amino acids contents of protein fractions were also ana lysed in the present study, too. The results of the study were summarized as fallows. The seed protein of 164 peanut varieties averaged 24.5% ranging from 19.5% to 28.7%, showed 9.2% varietal variation in proteins. Differences were not observed in protein content between plant types, however, protein contents were higher in small-seeded than large seeded varieties. The differences were more greater particulaly in Spanish type varieties. The varieties introduced from Taiwan and Philippine showed higher protein contents, and the cultivars or lines bred in Korea and introduced from Japan were lower in protein contents. protein contents showed non-significantly negative correlations with 100-kernel weight and pod weight per plant, but positive correlations were observed between oil and protein content in all types of peanuts. Significant differences among the varieties and locations were observed for total, essential and non-essential amino acids contents, and aspartic acid. Locational differences for arginine, lysine, methionine, threonine, glutamic acid, glycine and tyrosine, and varietal difference for phenylalanene were revealed as significant. The limiting amino acids from the leading varieties were isoleucine, methionine, threonine, alanine and tyrosine, comparing with FAO recommanding levels of amino acids. Among the protein fractions prolamins was the highest in total amino acids, but essential amino acids was the highest in globulins

• Journal of Korean society of Dental Hygiene
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• v.10 no.5
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• pp.851-860
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• 2010

Objectives : This study examined the oral health behavior and dental services utilization of adolescents in order to provide information on how to disseminate the correct oral health behavior to the youth and develop programs for the approach. Methods : The raw data of 'The Third 2007 Youth Health Behavior Online Survey' carried out by the Korea Center for Disease Control and Prevention were analyzed. All survey data collected was processed using SPSS ver 17.0 for data analysis as Frequency analysis, chi-square and Logistic regression analysis. Results : 1.The adolescents who have parents with college degree are 70% higher of dental services utilization than the adolescents counterpart(whose parents don't have degrees). And also the adolescents living in cities are 1.3 times higher use of dental services than others living in countries. 2. In case of drinking soda, students having soda 4 days per week on average are 1.2 times higher use of dental services than who don't. 3.The students brushing teeth after lunch are 0.9 times lower use of dental service than who don't. And the students who have tooth ache whenever they have a meal are 1.6 times higher use of dental service than the students who don't have tooth ache. The students who had a dental health education are 1.4 times higher utilization of dental service than who don't. The difference of using dental service between the students who have gum disease and halitosis and the students who don't is almost none. 4. The students who drink alcohol and smoke 10 days more or less a month are 0.8 ~ 0.9 times lower use of dental service than who don't. Conclusions : The rate of utilizing dental service is higher at students who live with parents having college degrees and the more have oral health behavior, the less use of dental service for treatment. We concluded that more educational program should be developed and vitalized so that students can have oral health.

• Journal of Korean society of Dental Hygiene
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• v.10 no.6
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• pp.1083-1093
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• 2010

Objective : The purpose of this study was to examine the relationship of the oral health behavior of oral prophylaxis clients and some residents in a community to their simplified oral environment index. Methods : The subjects in this study were 520 people who had their teeth cleaned in the oral prophylaxis practice lab in the department of dental hygiene at J health college. A survey was conducted from March 23 to June 3, 2010, by way of the self-reported questionnaire. The data materials are analyzed by general characteristics frequency and ratio, the relationship of oral health behavior and sex, age, scaling experience, simplified oral hygiene index $x^{2}$ test analysis. Results : 1. Concerning links between gender and oral health behavior including daily toothbrushing frequency, the largest group of the respondents brushed their teeth three times a day(p<0.05). As to educational experiences on toothbrushing method and the use of oral hygiene supplies, the women had more educational experiences than the men(p<0.05). 2. Regarding connections between age and oral health behavior involving daily toothbrushing frequency, the largest number of the respondents brushed their teeth three times a day in every age group (p <0.001). As for educational experiences on toothbrushing method, those who were in their 50s and up(64.7%) learned about that, and they had more educational experiences with age(p<0.05). As for scaling experiences, the older respondents had their teeth scaled more often (p<0.001). 3. As to relationship between scaling experiences and oral health behavior, there were differences in toothbrushing frequency according to scaling experiences(p <0.05). Regarding educational experiences on toothbrushing method, those who had their teeth cleaned received more toothbrushing education(p<0.001). Concerning smoking, the nonsmokers had more experiences to get their teeth cleaned (p<0.001). 4. As for links between simplified oral environment index and oral health behavior including a time for toothbrushing, the respondents who did toothbrushing after every meal(80.4%) had good simplified oral environment indexes(p<0.05). 5. In regard to relationship between simplified oral environment index and oral health behavior, oral environment index had a positive correlation to the use of oral hygiene supplies( r=0.129**), toothbrushing time(r=0.116**) and educational experiences on toothbrushing method (r=0.099**). Smoking(r=-0.092**) had a negative correlation to that. Conclusion : The above-mentioned findings illustrate that oral health behavior is one of crucial factors to affect oral health status and oral environment care. Therefore oral prophylaxis practice lab visitors should receive education on the right toothbrushing method and the use of oral hygiene supplies to promote their oral health, and an incremental oral health care system that involves regular scaling should be introduced.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.341-353
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• 2001

This study was conducted to investigate dietary patterns and assimilation of dietary culture of Korean descendants in Yanbian, China compared to Korean. A dietary survey was conducted using one 24-hour recall method from 730 adults over 30 years of age in Yanbian, China and 695 adults over 25 years of age in Kuri, Korea. The average number of food items consumed per day was 14 in Yanbian and 20 in Kuri and there was a significant difference between the two regions(p<0.001). The foods consumed most frequently were rice, salt, the M.S.G. in Yanbian and rice, green onion and garlic in Kuri. The foods consumed most by amount were rice, cucumber, Soju in Yanbian and rice, Kimchi and grape in Kuri. The average number of dishes consumed per day was 6.4 in Yanbian, 9.4 in Kuri and the difference between the two regions was significant(p<0.001). Total number of dishes appeared in the survey was 253 in Yanbian and 494 in Kuri. The dishes consumed most frequently were cooked-rice, beverages, Kimchi, stir-fried eggplant in Yanbian and cooked-rice, Kimchi, coffee, soybean paste stew, in Kuri. The dish groups appeared most frequently were rice, stir-fried foods, vegetables and Kimchi in Yanbian and rice, Kimchi, beverages and fruits in Kuri. Male subjects in Yanbian Consumed alcohol frequently while adults in Kuri consumed coffee more frequently than Yanbian. The major meal patterns were rice+side dish, rice+soup, rice+side dish+Kimchi in Yanbian and rice+soup+side dish+Kimchi, rice+side dish+Kimchi, rice+soup+Kimchi in Kuri. Stir-fried foods, which were consumed 46.6% of all the meals, were dominant side dish in Yanbian, but stir-fried food, seasoned vegetables and grilled food appeared aver 10% in Kuri. There results show that variety of diet of Korean-Chinese in Yanbian was lower than Kuri. Korean-Chinese tend to keep traditional Korean dietary patterns of consuming rice as staple but were adapted to Chinese dietary patterns of consuming stir-fried side dishes. Efforts should be directed toward preserving Korean traditional patterns of dietary culture among Korean-Chinese population.