• Journal of Life Science
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• v.20 no.7
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• pp.1019-1026
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• 2010

Obesity and being overweight are strongly associated with the development of metabolic disease such as diabetes, hypertension, dyslipidemia. High-fat diet (HFD) is one of the most important factors which cause obesity. In this study, C57BL/6 mice were treated with a HFD for 22 weeks in order to induce obesity and hyperglycemia. Twenty-two weeks later, body weight and plasma glucose level of the HFD group were significantly increased, compared with the normal diet (ND) group. Intra-peritoneal glucose tolerance test (IPGTT) showed glucose intolerance in the HFD group compared with the ND group. These results confirmed that a HFD induced obesity and hyperglycemia in C57BL/6 mice. Plasma levels of triglyceride (TG) and total cholesterol (TC) were increased in the HFD group compared with the ND group. Hepatic levels of TG and TC were also increased by a HFD. To investigate the alteration of lipid metabolism in liver, proteins which are related to lipid metabolism were observed. Among lipid synthesis related enzymes, fatty acid synthase (FAS) and glycerol phosphate acyl transferase (GPAT) were significantly increased in the HFD group. Apolipoprotein B (apoB) and microsomal triglyceride transport protein (MTP), which are related to lipid transport, were significantly increased in the HFD group. Interestingly, protein level and phosphorylation of AMP-activated protein kinase (AMPK), which is known as a metabolic regulator, were significantly increased in the HFD group compared with the ND group. In the present study we suggest that HFD may physiologically increase the proteins which are related with lipid synthesis and lipid transport, but that HFD may paradoxically induce the activation of AMPK.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1006-1016
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• 2011

Saltwort (Salicornia herbacea L.), as a natural additive for regulating Mul-kimchi fermentation, was assessed for physicochemical and sensory characteristics of Yulmoo Mul-kimchi during storage. Saltwort in the form powder was directly added to the Yulmoo Mul-kimchi preparation at 0 (control), 1, 3, 5, and 7% (w/v) per weight of salt to evaluate their physicochemical, sensory, and microbiological characteristics in storage at $10^{\circ}C$ for 30 days. The pH values of all treatments were high, indicating a less acidic environment in all treatments compared to those of the control sample throughout the preservation period. Total acidity increased with storage time as is usually seen with normal kimchi fermentations, whereas the increases were more gradual in the 3 and 5% treatments. The increases in total vitamin C continued until days 6 (control) to 13 (7%), and were different according to the amount of added saltwort and then they decreased after each peak. The fluctuation in reducing sugars fol owed a similar trends of total vitamin C content by showing an initial increase, followed by a decrease based on the saltwort concentration and storage day. The 5% treatment was most effective for suppressing the increase in turbidity among all treatments. The 3 and 5% treatments showed the highest lactic acid bacteria counts during the entire preservation period. In the sensory evaluation results, adding saltwort at more than 3% concentration attained an overall higher scores of acceptability with respect to color, smell, taste, fresh taste, sour taste, crisp, and overall acceptability characteristics. In conclusion, adding saltwort, particularly at concentrations of 3 and 5% extended the preservation period of Yulmoo Mul-kimchi by retarding fermentation effectively.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.450-456
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• 2007

This study was carried out investigate the effects of the period of dietary supplementation and the level of fermented mineral feed on daily body weight gain and carcass characteristics of Hanwoo steer. The dietary treatments were compared during two supplementation periods (T1:Feeding Hanwoo steers from 18 months to 25 months, T2: feeding Hanwoo steers from 7 months to 25 months), and the diets tested were of four types (0%: normal concentrate as a basal diet, 1%: 1% addition of fermented mineral feed, 2%: 2% addition of fermented mineral feed, and 3%: 3% addition of fermented mineral feed). A Total of 35 Hanwoo steers were allocated into 7 feeding groups. The daily gain of the 0% fermented mineral feed group was lower (0.64 kg) than that of the other groups (1%: 1.08 kg, 2%: 0.90 kg, 3% treatment: 0.75 kg) for the T1 period, and for the T2 period the order was 1% (0.98 kg) > 0% (0.75 kg) > 1% (0.89 kg). The amount of back fat in decreasing order was as follows: 0% (12.0) > 1% (10.8) > 2% (10.2) > 3% fermented mineral feed (7.8 mm) for the T1 period, and for the T2 period the order was C (16 mm) > T1 (13.8 mm) > T3 treatment (12.6 mm). Eye muscle area increased with increased fermented mineral feed levels. The marbling score of the T1 groups was highest with 3% fermented mineral feed (4.2), and of the T2 groups, the highest score was seen with 1% fermented mineral feed (5.6). Meat color and meat maturity were not different among all groups. The grade of meat quantity and meat quality of both the T1 and T2 groups were highest with the addition of 3% fermented mineral feed. The daily income ranged from 2,062 won to 5,265 won in the T1 groups, which were ordered as follows: 1% > 2% > 3% > 0% fermented mineral feed, and of the T2 groups, the 1% group was highest at 6,098 Won, while the 3% group was lowest at 4,590 Won.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.495-503
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• 2010

Analyses were conducted to estimate the effect of quality grade on the carcass characteristics, physico-chemical and sensory traits of Longissimus dorsi in Hanwoo. A total of 42,113 carcasses were selected on the basis of five quality grades (grade $1^{++}$, $1^+$, 1, 2, and 3) and an additional 258 samples of Longissimus dorsi were used to evaluate the beef quality. The increase in quality grade from grade 3 to grade $1^{++}$ was significant (p<0.05) for carcass weight (from 338.7 kg to 387.2 kg), backfat thickness (from 7.45 mm to 12.23 mm) and marbling score (from 1.09 to 8.31). In contrast, significantly decreased levels of meat color, fat color, texture and maturity were apparent with increasing quality grade (p<0.05). Increasing quality grade was also correlated with significant increases (p<0.05) in crude fat contents (from 3.57% to 25.68%) and water holding capacity (from 52.41% to 58.03), and a decrease of the Warner-Bratzler shear force from 8.29 kg to 2.83 kg. The highest $L^*$ value (41.53) and highest cooking loss (22.11%) were observed with grade $1^{++}$ and 3 beef, respectively. There was no difference observed on $pH_{24}$ (5.53 to 5.66) among the quality grades, which were within the normal range. Sensory evaluation experiments revealed that quality grades were associated with significantly altered (all p<0.05) tenderness, juiciness, flavor, and overall acceptability. The crude fat contents showed significant correlation with juiciness (r=0.59), tenderness (r=0.71), flavor (r=0.55), and overall acceptability (r=0.69). The lower sensory trait scores were related to higher WBs. Grade $1^+$ Hanwoo beef had a significantly higher WBs and lower fat contents when compared to grade $1^{++}$ Hanwoo beef (p<0.05).

• Journal of Nutrition and Health
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• v.17 no.2
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• pp.113-125
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• 1984

The long-term effects of vegetable and animal high fat diet on the lipid metabolism were investigated in male weaning rats. The rats were fed one of four semipurified diet ad libitum : control diet supplied 12% of calories as fat(control group), low fat diet supplied 3% of calories as fat(3% F group), 45% corn oil diet supplied 45% calories from corn oil(45% C group) and 45% butter fat diet supplied 45% calories from butte. fat(45% B group). The weights of liver, content of triacylglycerol(TG), total cholesterol and phospholipid(PL) in liver were investigated. The weight of liver of rats, fed 45% corn oil at 12 weeks and fed 45% butter fat for all period of diet were higher than that of control group. The contents of TG in liver of rats, fed 45% corn oil from 8 weeks and fed 45% butter fat for all period of diet were higher than that of control group. The levels of TG in liver of rats fed 45% butter fat were higher than those of rats fed 45% corn oil. The contents of total lipid and cholesterol in liver of rats were increased with similar trend of TG level, but contents of PL in liver had no relation with the levels and types of dietary fat and feeding periods. The liver of rats were observed histochemically by light microscope. Mild to severe level of fatty changes in liver of 45% C and 45% B group were observed at 8 and 12 weeks of diet. The liver of rats in control group appeared to be healthy and normal electron-microscopically, but in fatty degenerated hepatocytes of 45% C and 45% B group, nuclear membranes were irregular and a great number of intracytoplasmic fat vacuoles in cells were variable in size and low in electon density. The numbers of lysosome were increased and secondary lysosomes among them were observed on electron microscope.

• Journal of Nutrition and Health
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• v.44 no.1
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• pp.5-15
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• 2011

Although iron is an essential mineral, excess iron intake during pregnancy may increase oxidative stress in tissues. This study was conducted to investigate the effects of iron overload during pregnancy on iron status and oxidative stress in maternal rats. Ten week-old female Sprague-Dawley rats were mated with male rats. Non-pregnant (control) and pregnant rats were fed diets containing normal Fe (35 mg/kg diet), high Fe (350 mg/kg diet), or excess Fe (1,050 mg/kg diet) during pregnancy. Rats were sacrificed on pregnancy day 19. No significant difference in weight gain, diet intake, or litter size was observed according to iron intake levels. Furthermore, serum iron, hemoglobin, and hematocrit were not different among the rats administered the three levels of Fe both in the control and pregnant groups. However, the iron levels were lower in pregnant rats than those in the control. The liver and spleen iron contents increased significantly in the excess Fe group. An increase in liver ferritin levels with increasing iron intake was observed. Protein carbonyl content, as a marker of oxidative stress, increased significantly in liver with increasing iron intake but not malondialdehyde. Glutathione peroxidase activity in the liver of pregnant rats fed excess iron decreased significantly. Bcl-2 protein expression in the liver declined remarkably with increasing maternal iron intake in pregnant rats. Taken together, iron overload during pregnancy had little effect on hematology. However, the deposits of iron in the liver and the decline in antioxidant enzyme activity implied increased oxidative stress in tissues of the excess Fe group. These results suggest that excess iron intake during pregnancy increases oxidative stress in maternal tissues and may also affect fetal tissues.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.103-110
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• 1991

This study was conducted to determine riboflavin status of young healthy Korean women. Eight subjects consumed general Korean diet for 3 weeks. Riboflavin intake was measured during the period and Erythrocyte Glutathione Reductase Activity coefficient (EGRAC) was analyzed at the end of experimental period. The subjects who showed EGRAC value above 1.20 were supplemented 6 mg riboflavin per day for 1 week. The average age of subjects was 22.1 years old, height was 154.4cm, weight was 49.2kg, chest circumference was 81.2cm, the sum of skinfold thickness of 3 parts was 79.5mm and Body Mass Index(BMI) was 20.6. Hemoglobin concentration was 13.0g/100ml, hematocrit value was 44.0% A/G ratio was 1.4, and the activity of sGOT, sGPT, alkaline phosphatase was 14.3, 11.0 and 6.5, respectively. The average daily intake of energy, protein and riboflavin was 1745kcal, 56.1g and 1.14mg, respectively. The mjor source of riboflavin were milk, egg, Korean cabbage, rice, beef and so on. The average EGRAC value was 1.2748. percentages of subjects who showed EGRAC value above 1.20 was 65.2%. After oral administration of 6mg riboflavin, the EGRAC value of all these subjects was returned to normal range. Riboflavin intake was correlated positively with energy as well as protein intake, and correlated negatively with EGRAC value. However, riboflavin intake per 1,000kcal was not correlated with EGRAC value.

• Journal of dental hygiene science
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• v.12 no.6
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• pp.558-565
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• 2012

The purpose of this study was to work related musculoskeletal disorders are a major. Occupational disease of the dental care profession is no exception. The survey was self-reported questionars of 300 dental hygienists that 268 dental hygienists reply to self-reported survey. This study results are as follows: Subjects of research analyzing the degree of physical musculoskeletal disorders pain, shoulder 90.3%, neck 89.2%, leg 83.6%, 81.7% back, hand/wrist/fingers 75.7%, arm/elbow, according to 52.8%. Therefore the work province of the research object people the musculoskeletal disorders appeared different. Generally characteristic was taller dental hygienists lower back pain and were out of less weight, study subjects had neck and arm pain. 29~33 year-old age the shoulder, over the age of 34 the arm/elbow to be high (p<0.05). Working environment to become a career, the more hand/wrist/fingers and the pain increased (p<0.05). The neck, shoulders (p<0.05), arm (p<0.01), waist high in the 3~4 years experience. And leg/foot was in the 1~2 years experience. This increase in working hours had increased pain in the neck but the hand/wrist/finger pain in the small hours of experience in the high pain(p<0.01). Conclusion of the musculoskeletal disorders of the dental hygienists often than the average for this risk is recognized. When it occurs early in treatment can be simple, but time is left to revert to normal when you do not already. Therefore, maintaining proper posture and dental hygienists, pain or fatigue appeared to accumulate immediately treated continued efforts are needed.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.81-89
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• 2019

This study was performed to confirm the influence of chlorogenic acid (CGA) and 3,5-dicaffeyolquinic acid (3,5-diCQA) intake on problems caused by high-fat diet. CGA was more effective in suppressing weight gain than 3,5-diCQA. In contrast, 3,5-diCQA was more effective in improving glucose tolerance than CGA. In the biopsy, it was confirmed that CGA inhibited visceral fat and liver fat accumulation. 3,5-diCQA also inhibited visceral fat accumulation, but 3,5-diCQA increased liver fat accumulation. The liver fat accumulation induced oxidative stress, but 3,5-diCQA reduced oxidative damage through its antioxidant activity. The increased liver fat accumulation was because a 3,5-diCQA greatly increased Akt phosphorylation and decreased AMPK phosphorylation in the liver. Consequently, CGA was effective in alleviating the problems caused by high-fat diets, while maintaining normal balance. 3,5-diCQA also showed a positive effect on problems caused by high-fat diets, but it increased liver fat accumulation and thereby had negative consequences.

• Journal of Nutrition and Health
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• v.52 no.1
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• pp.6-16
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• 2019

Purpose: Dyslipidemia is a major risk factor for cardiovascular disease. Pine needles (Pinus densiflora seib et Zucc) are a traditional medicine used to treat dyslipidemia in clinical settings. This study examined the potential effects of sulgidduk, a Korean traditional rice cake containing pine needle juice to protect against dyslipidemia induced by a high-fat/sugidduk diet in a rat model. Methods: Twenty one male Sprague-Dawley rats were divided randomly into three groups: normal control (NC), Sulgidduk diet (SD), Sulgidduk diet containing pine needle juice (PSD). The blood lipid levels, production of lipid peroxide in the plasma and liver, total cholesterol and triglyceride in the liver and feces, antioxidant enzyme activities in plasma and erythrocytes were measured to assess the effects of PSD on dyslipidemia. Results: A high-fat/Sulgidduk diet induced dyslipidemia, which was characterized by significantly altered lipid profiles in the plasma and liver. The food intake was similar in the three groups, but weight gain and food efficiency ratio (FER) were reduced significantly in the PSD group compared to those in the SD group. The level of total cholesterol, LDL-cholesterol and TBARS in the plasma showed tendencies to decrease in the PSD group compared to those in the SD group. The levels of high-fat/Sulgidduk diet-induced sterol regulatory element-binding protein 2 (SREBP2) gene expression were reduced significantly in the PSD group. The supplementation of PSD reduced the hepatic triglyceride and total cholesterol levels significantly, and enhanced the fecal excretion of triglyceride and hepatic antioxidant enzyme activities compared to the SD group. Conclusion: These results suggest that the addition of 0.4% pine needle juice to Sulgidduk may be an alternative snack to control dyslipidemia.