• Current Research on Agriculture and Life Sciences
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• 제32권4호
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• pp.199-202
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• 2014

The bioconversion of cellulosic biomass hydrolyzates consisting mainly of glucose and xylose requires the use of engineered Saccharomyces cerevisiae expressing a heterologous xylose pathway. However, there is concern that a fungal xylose pathway consisting of NADPH-specific xylose reductase (XR) and $NAD^+$-specific xylitol dehydrogenase (XDH) may result in a cellular redox imbalance. However, the glycerol biosynthesis and glycerol degradation pathways of S. cerevisiae, termed here as the glycerol cycle, has the potential to balance the cofactor requirements for xylose metabolism, as it produces NADPH by consuming NADH at the expense of one mole of ATP. Therefore, this study tested if the glycerol cycle could improve the xylose metabolism of engineered S. cerevisiae by cofactor balancing, as predicted by an in-silico analysis using elementary flux mode (EFM). When the GPD1 gene, the first step of the glycerol cycle, was overexpressed in the XR/XDH-expressing S. cerevisiae, the glycerol production significantly increased, while the xylitol and ethanol yields became negligible. The reduced xylitol yield suggests that enough $NAD^+$ was supplied for XDH by the glycerol cycle. However, the GPD1 overexpression completely shifted the carbon flux from ethanol to glycerol. Thus, moderate expression of GPD1 may be necessary to achieve improved ethanol production through the cofactor balancing.

• Clinical and Experimental Pediatrics
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• 제55권6호
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• pp.193-201
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• 2012

Atopic dermatitis (AD) is an immune disorder that is becoming increasingly prevalent throughout the world. The exact etiology of AD remains unknown, and a cure for AD is not currently available. The hypothesis that appropriate early microbial stimulation contributes to the establishment of a balanced immune system in terms of T helper type Th1, Th2, and regulatory T cell (Treg) responses has led to the use of probiotics for the prevention and treatment of AD in light of various human clinical studies and animal experiments. Meta-analysis data suggests that probiotics can alleviate the symptoms of AD in infants. The effects of balancing Th1/Th2 immunity and enhancing Treg activity via the interaction of probiotics with dendritic cells have been described in vitro and in animal models, although such an effect has not been demonstrated in human studies. In this review, we present some highlights of the immunomodulatory effects of probiotics in humans and animal studies with regard to their effects on the prevention of AD.

• 한국가정과학회지
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• 제4권2호
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• pp.94-109
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• 2001

The purpose of this study was to explore dietary attitude among middle school students by sex. The subjects were collected from 211 boy students and 198 girl students in the city of Kunsan, Jeonbuk province. The mean age of the subjects was 13.7 years old. The average score of food habit was 4.61 $\pm$ 1.92. The average score of food habit of boy students was higher than the score of girl students. The correlations between the score of food habit and father's education level. family income, and nutritional supplements were positive. The correlation between the scores of the nutrition knowledge and father's education level was also positive. On the other hand the mother's occupation did not have any influence on the scores of food habits and the scores of the nutrition knowledge. As a staple food, cooked rice was preferred on boy and girl students at breakfast(82.7%) and supper(94.3%). The preference of snacks was fruit and fruit juice. The reason of skipping breakfast was the lack of time and no appetite, and skipping lunch was due to no appetite. Lastly the main reason of skipping supper was playing computer on boys. on the other hand no appetite and weight control on girls. In order to improve the nutritional status of the middle school students, they must establish good food habits by eating three regular meals per day and balancing their diet. Also they should be notified that severe weight control is very harmful for health. This study indicate that nutrition education and correct information for body image. balanced diet. regularity of meals and food selection are required for middle school students at both school and home.

• 대한지역사회영양학회지
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• 제4권3호
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• pp.366-374
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• 1999

The purpose of this study was to investigate the change in food habits of girl students 1985 and 1998. A similar study had been conducted in 1985 and this study was carried in May, 1998 using the questionnaires. The subjects were 746 female students in middle school, high school and university students living in Jeonbuk region. The average score of food habit was $4.11{\pm}1.63$ out of a possible 10. This averge is lower than the 4.91 score in 1985, especially the score of university students lowered from 4.80 points to $3.52{\pm}1.58$ points. The correlation coefficient between the score of food habit and standard of living, utilizing increase as compared with the 54.9% in 1985. The most preferred side-dish changed from fried food to Kimchi. The preference of snacks was not changed. Eating bread increased at breakfast but eating noodles increased at lunch. University students' lunch basket preparation ratio decreased from 32.6% to 3.3%, so they had more noodles at refectory than lunch basket. The reason for skipping breakfast did not changes, but skipping lunch changed from annoyance due to lunch basket preparation to lack of time and no appetite. Skipping supper was changed from missing time to weight control. Having supper at home decreased from 96.6% to 75.9%. Substitution food on no preparation of lunch basket was changed from bread to noodles. The preference for biscuits and snack did not changes but fewer students preftered bread and fried food. In order to improve the nutritional status of the girl students, they must establish good food habits, especially by eating 3 regular meals per day and balancing their diet they should also be notified that severe weight control is very harmful for health.

• Toxicological Research
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• 제31권3호
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• pp.227-240
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• 2015

Recent amendment on the Food Sanitation Act in Korea mandated the Minister of Food & Drug Safety to secure the scientific basis for management and reevaluation of standards and specifications of foods. Especially because the current food safety control is limited within the scope of 'Farm to Market' covering from production to retail in Korea, safety control at the plane of true 'Farm to Fork' scope is urgently needed and should include 'total diet' of population instead of individual food items. Therefore, 'Total Diet Study (TDS)' which provides 'closer-to-real' estimates of exposure to hazardous materials through analysis on table-ready (cooked) samples of foods would be the solution to more comprehensive food safety management, as suggested by World Health Organization and Food and Agriculture Organization of the United Nations. Although the protection of diets from hazards must be considered as one of the most essential public health functions of any country, we may need to revisit the value of foods which has been too much underrated by the meaningless amount of some hazardous materials in Korea. Considering the primary value of foods lies on sustaining life, growth, development, and health promotion of human being, food safety control should be handled not only by the presence or absence of hazardous materials but also by maximizing the value of foods via balancing with the preservation of beneficial components in foods embracing total diet. In this regard, this article aims to provide an overview on TDS by describing procedures involved except chemical analysis which is beyond our scope. Also, details on the ongoing TDS in Korea are provided as an example. Although TDS itself might not be of keen interest for most readers, it is the main user of the safety reference values resulted from toxicological research in the public health perspective.

• 한국식품영양과학회지
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• 제23권1호
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• pp.62-67
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• 1994

본 연구에서는 나물로 가장 많이 사용되는 시금치중 겨울철 비닐하우스 제배 시금치를 데치는 물량과 시간의 변화, 소금의 첨가량(0.5%, 1%, 2%, 3%)에 따른 성분의 변화를 알아본 것으로 그 결과는 다음과 같다. 생 시금치의 일반성분으로는 수분 92.84%, 조단백질 3.0%, 조지방 0.5%, 조회분 1.0%이었다. 비타민 C는 12.88mg%, 인 46.38mg%, 칼슘 37.95mg%, 수산은 710mg% 함유하엿다. 데치는 방법중 데치는 시간과 물량이 증가할수록 대체로 성분의 함량이 감소하였으므로 최대의 영양소를 보존하기 위해서는 가장 적은 물량으로 짧은 시간 처리하는 것이 좋을 것으로 생각된다. 특히 수산함량은 347mg%로 51.1%까지 감소하여 감소폭이 가장 컸다. 데친액에 용출된 환원당 함량은 3.1mg%~4.5mg%로 나타났다. 소금의 첨가량을 달리하여 데친 경우 소금을 첨가하지 않은 경우보다 비타민 C는 오히려 1% 소금 첨가시 그 함량이 13.75 mg%로 61%까지 증가하여 가장 높게 나타났다. 그러나 칼슘과 인의 함량은 약간 감소하였으나 소금 농도간에는 서로 큰 차이가 없었다. 환원당 함량에서도 거의 차이를 보이지 않았다.

• 한국조리학회지
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• 제24권1호
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• pp.13-23
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• 2018

This study aimed to investigate the characteristics of 3 pre-treatment of mealworm(Tenebrio molitor), and offer basic research data through appropriate pre-treatment method based on the component analysis result. This study was preparing the control group sample No.0(not contain mealworm), and the other sample (Sample No.1,2,3) was using the mealworm prepared in each of the three methods. By using the sample, this study conducted an inspection for component analysis, mineral contents, pH, color value, total amount polyphenols, DPPH radical scavenging activity, reducing power, acceptance test. Each experiments are three times repeated and validated following the one-way ANOVA analysis to verify a significant difference. Acceptance test conducted by 50 consumers indicate consumption decision for sunsik. using the seven point scale, assessment for appearance, flavor, taste, texture, overall acceptance. The research findings showed that sample containing sauted mealworm(SE2) is higher preference and significant in antioxidant activity(total amount polyphenols, DPPH radical scavenging activity, reducing power). Therefore, it is better to use sauted. The result of this study suggest that sauted mealworm is good ingredient for consumer acceptability and functionality of sunsik. According to results of the study, it is suggested to make better use of food, and provide food developer with meaningful date for market targeting. In addition, this study also provides the information for improving awareness of edible insect.

• 식품보건융합연구
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• 제6권2호
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• pp.23-26
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• 2020

Active and therapeutic sport recovery is becoming a popular and important component in approving performance for pro and recreational athletes alike. It is also helping in the realm of injury prevention. In the search of finding modalities that are widely effective, natural, and safe, acupuncture is a viable and cost-effective treatment for helping athletes achieve this goal. More direct related research is needed, but testimonials from pro athletes and the body of research that currently exists provides powerful evidence on acupunctures ability to help with enhancing recovery. Specializing in acupuncture and exercise science, Chris integrates acupuncture into musculoskeletal rehabilitation therapy or fitness training for pain modulation, speedy recovery, and enhanced performance. Clients can choose to focus on one-on-one corrective exercise therapy, manual and massage therapy, or acupuncture. However, for best results, Chris recommends all three. Other modalities that he uses in therapy are acu-taping, herbal therapy, nutrition supplementation, cupping, guasha, and stretching techniques. The corrective exercise component is one-on-one body balancing management, focusing on strength and conditioning, post physical rehab - exercise therapy, integrative sport specific exercise, weight loss, core strengthening, dynamic lumbar stabilization, active recovery techniques, and myo-fascial release techniques. The acupuncture component focuses on sport injuries, myofascial pain, peripheral neuropathy, arthritis, facial rejuvenation, stress, smoking cessation, addiction detoxification program, weight management, sport recovery and performance.

• 대한지역사회영양학회지
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• 제6권1호
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• pp.51-68
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• 2001

This investigation studied the relationship between Body Mass Index(BMI) and dietary intake, levels of serum lipid, lipoprotein(a) and plasminogen activator inhibitor-1(PAI-1) of 28.449 Korean adults(16.937 men, 11.542 women) from 1995 to 1999. The dietary assessment was conducted using 24-hour dietary records and food frequency questionnaires. During this five year study, the BMI normal-weight group, as a percentage of the annual test population, decreased from 68.0% to 60.2%, while the BMI overweight and obese groups collectively increased from 25.0% to 29.7%. The levels of serum total cholesterol (TC), LDL-cholesterol(LDL-C), Triacylglycerol(TG) and PAI-1 increased as the values of BMI increased, while the levels of HDL-cholesterol(HDL-C) and lipoprotein(a)(men only) appeared to decrease as values of BMI increased. The levels of daily energy intake also increased as values of BMI increased in both men and women. The obese group had significantly higher levels of carbohydrate, protein, fat(men only), and cholesterol intake than those of the normal-weight, underweight, and overweight groups. In men, BMI positively correlated with the levels of macronutrients and cholesterol intake(p＜0.001), % energy of protein, fat, and alcohol intake(p＜0.001), and the levels of serum TC, LDL-C, TG and PAI-1(p＜0.001), while BMI negatively correlated with % energy of carbohydrate intake, and the levels of Lp(a) and HDL-C(p＜0.001). In women, BMI negatively correlated with level of cholesterol(p＜0.01), fat(p＜0.001), alcohol intake(p＜0.05),% energy of fat (p＜0.001), % energy of alcohol intake and level of and HDL-C(p＜0.001). Subjects who had serum TC, LDL-C, HDL-C, and TG levels greater than the standard reference values(TC＞240mg/㎗, LDL-C＞130mg/㎗, HDL-C＞35, TG＞200mg/㎗) exhibited a higher intake of the three macronutrients, iron, calcium, meat, milk and fatty foods than those subjects who had serum lipid concentrations less-than-or-equal-to the standard reference values. Overall, there was positive correlation between the high risk factors of vascular disease variables, dietary intake, and BMI. Prevalence of hypertension and high blood sugar were increased as BMI increased, but the prevalence of hypertension is decreased as the year goes by. These findings showed that dietary intake, level of serum lipids and other vascular disease risk factors increased as BIM increased. Therefore, middle or upper class Korean adults who have high BMI should improve their eating habits. This involve reducing alcohol, animal fat, high carbohydrate foods, and overall food intake, and balancing intake in order to lower vascular disease risk factors, including obesity.

• 한국가정과학회지
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• 제5권1호
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• pp.71-84
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• 2002

The purpose of this study was to investigate food habits of boy students and to know the difference in food habits between boy and girl students. A previous study had been conducted to girl students in 1998 and this study was carried to boy students in Oct. 2000 using the questionnaires. The subjects were 783 boy students in middle school, high school and university students living in Jeonbuk region. The average score of food habits was $4.09{\pm}1.72$ out of a possible 10(middle school students were $4.96{\pm}1.85$, high school students were $4.17{\pm}1.61$ and university students were $3.15{\pm}1.70$). The average is similar $4.11{\pm}1.63$ to girl students in 1998. The correlation coefficient between the score of food habits and standard of living, present residence, taking nutritional supplements, and sort of school was positive. As a staple food, cooked rice was preferred 95.9% of subjects and this result is similar to girl students of previous study. The most preferred side-dishes was different between girl and boy students. Boy students liked stew the best, but girl students liked Kimchi the best. The most preferred snacks was fruits and fruit juice. The portion of eating cooked rice in boy students (87.8%) was decreased than girl students(90.6%) at breakfast. The main meal to have soup & stew was supper and the most delicious meal was also supper, but primary meal skipped was breakfast. The reasons for skipping breakfast were lack of time(38.7%) and no appetite(17.6%), skipping lunch was missing a time to eat(8.4%), and skipping supper was no appetite(10.5%). Substitution food on no preparation of lunch basket was difference between middle and high school students and university students. Middle and high school students ate noodles and university student ate cooked rice. The preference of snack was that chicken(20.3%) was the best. The time of eating snacks was that anytime(38.6%) was the first, after supper(13.7%) was next. In order to improve the nutritional status of boy students, they must establish good food habits by eating three regular meals per day and balancing their diet. Especially university student must build their regular life style, so they would have three regular meals.