• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.95-106
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• 2002

Soybean is one of the most important sources of protein and oil in the world. Recently, emphasis has been laid on the chemical composition of soybean seeds for the processing soybean foods. Improvement of soybean components has been expected to improve food-processing quality for the processed soybean products such as soymilk and various edible ingredients as well as fur the traditional soyfoods. In Korea, soybean breeding research programmes have been focused on the quality of the products derived from soybean with yield stability, and some new modified soybean varieties haying good food-processing quality were developed recently. So the efforts of establishing standard and standardization of products in soybean are important. Three main categories should be considered in view of soybean seed quality; the marketing value such as grain size, shape, and appearance; the eating and processing value such as dehulled ratio, water absorption rate, and benny flavor; the nutritional value such as protein, lipid, and carbohydrate contents. And the new frontiers in research are looking at the functional nutrients in soybeans and how to improve them. In case marketing value, mainly the appearance is evaluated, therefore, each country has an application of standard related to quality. Each determination of standard class, heat-damaged kernels, splits, and soybeans of other colors is made on the basis of the grain when free from foreign materials. But processing value and nutritional value for standardization were not studied in detail till now. In addition, soybean has potential roles in the prevention and treatment of chronic diseases, most notably cancer, osteoporosis, and heart disease. The functional nutrients include a protease inhibitor, phytic acid, saponins, and isoflavones, etc.. It is believed that standardization of soybean quality should perform to overcome the difficulties, relatively high price of domestic soybean products has weakened the competitive power, in the market related to WTO. So, we should focus on further research into the evaluation and establishment of quality-standard in soybean.

• Journal of Korean Medicine for Obesity Research
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• v.4 no.1
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• pp.67-80
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• 2004

Objectives: Obesity is a growing epidemic with subsequent health consequences leading not only to reduced quality of life but also to increased medical costs. Recently nutritional balances are emphasized in the field of obesity, and especially maintaining proper equilibriums of minerals. The correlation of minerals obtained from the method of HTMA(Hair Tissue Mineral Analysis) with obese degree has not been studied in Korea yet. We studied any significant difference of mineral concentrations and components according to the obese degree. Methods: 78 subjects were analyzed who visited Garosero clinic of oriental medicine to lose their weight from June to November 2004. We used BMI(Body Mass Index), PBF(Percent Body Fat), WHR(Waist-Hip Ratio) and abdominal circumference obtained by bio-electrical impedance analysis as an obese degree. And we analyzed correlation with mineral concentrations and ratios obtained from HTMA. Results & Conclusion: 1. Na, K, Zn, Se had significant correlation with obese degree in case of nutritional minerals from HTMA. Especially, K had high significance. 2. Toxic minerals from HTMA had no significance with obese degree. 3. Rb had significant correlation with obese degree in case of additional minerals from HTMA. 4. Among important ratios from HTMA, Na/K had significant correlation with obese degree, but Ca/K had correlation except PBF, and Na/Mg had correlation except WHR. 5. Among toxic ratios from HTMA, Se/Hg had significant correlation with obese degree, but S/Hg had correlation except BMI. 6. Na, K, Zn, Rb, Na/K, Ca/K had significant differences between obesity groups classfied by BMI. Ob II group had sinificant difference from NW group in cases of K, Zn, Rb, Na/K, and Ob II group had sinificant difference from OW group in case of Ca/K.

• Journal of Life Science
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• v.23 no.4
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• pp.554-559
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• 2013

Brown rice (Oryza sativa) is rich in nutrients, including dietary fiber, vitamins, minerals, and other unmeasured constituents, as well as carbohydrates. Brown rice is an applicable staple for chronic diseases, such as diabetes and hyperlipidemia, but it is not commonly used in dietary management due to several reasons. In this study, we investigated the possibility of using digestive enzymes to process brown rice. When the weight of the brown rice was measured after packing in the same volume of water, it was increased in pectinase-treated brown rice compared to control or collagenase-treated brown rice. Using SEM analysis, we observed huge scratches and nanopores on the surface of the brown rice after the pectinase treatment, but the nutritional components were preserved. We also analyzed the water adsorption rate and performed a starch reaction assay to examine the physical changes after the pectinase treatment. The pectinase-treated brown rice showed a higher water adsorption rate and a faster starch reaction than the nontreated brown rice. These results suggest that digestive enzymes like pectinase can aid the nutritional preservation of brown rice and improve its taste.

• International Journal of Industrial Entomology and Biomaterials
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• v.25 no.1
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• pp.93-98
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• 2012

Nutrition value of mealworm, Tenebrio molitor was analyzed due to increasing demand of usage as a protein source for domestic animals and even further for human consumption. The purpose of the present work was to determine the chemical compostion of the Tenebrio molitor larvae, adult that were maintained under standard condition for further usage of mass-rearing system and its exuvium, and excreta. Tenebrio molitor, larvae, adult, exuvium and excreta contained 46.44, 63.34, 32.87, and 18.51% protein respectively, suggested that even excreta could be used as an additional supplement in food recycling process. This protein was also rich in amino acids such as Isoleucine, leucine and Lysine which all met the nutritional value recommended by the Food and Agriculture Organization. Fatty acid composition was detected with high component of oleic acid (C18:1), along with linoleic acid (C18:2) and palmitic acid (C16) in all adult, larvae, exuvium and excreta. These oleic acid (C18:1), linoleic acid (C18:2) and palmitic acid (C16) components were the same or even highly contained in excreta of mealworm 22.29, 47.19 and 19.17% respectively. Longer chains of unsaturated fatty acids consisted of two to three double bonds are known as healthy product was recognized in large amount. These results show new ways to consume mealworms and its waste for animal and human consumption.

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.5
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• pp.1275-1281
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• 2006

This research was planned and executed to evaluate how the nutritional composition and antioxidants contents and antioxidative activity of a composite with Eleutherococcus senticosus and several oriental medicinal herbs . Also, can effect health conditions of people who are suffering from diet-related disease like obesity and hyperlipidemia by taking healthy foods with a composite with Eleutherococcus senticosus and several oriental medicinal herbs in a form of nutritional supplement with our daily meals. With this observation, we found out that a composite with Eleutherococcus senticosus and several oriental medicinal herbs has dietary fiber, Zn, Cu, Fe and water soluble antioxidants and effect on antioxidative activity. We concluded that we could apply the components in a form of various foods. The information we received from this conclusion will be a basic information on how we can apply oriental medicinal resources into other foods and in the field of functional food research, which already draes sizable attention world-wide.

• Biomolecules & Therapeutics
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• v.20 no.3
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• pp.332-339
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• 2012

The components of Magnolia officinalis have well known to act anti-inflammatory, anti-oxidative and neuroprotective activities. These efficacies have been sold many products as nutritional supplement extracted from bark of Magnolia officinalis. Thus, to assess and compare neuroprotective effect in the nutritional supplement (Magnolia $Extract^{TM}$, Health Freedom Nutrition LLC, USA) and our ethanol extract of Magnolia officinalis (BioLand LTD, Korea), we investigated memorial improving and anti-Alzheimer's disease effects of extract products of Magnolia officinalis in a transgenic AD mice model. Oral pretreatment of two extract products of Magnolia officinalis (10 mg/kg/day in 0.05% ethanol) into drinking water for 3 months ameliorated memorial dysfunction and prevented $A{\beta}$ accumulation in the brain of Tg2576 mice. In addition, extract products of Magnolia officinalis also decreased expression of ${\beta}$-site APP cleaving enzyme 1 (BACE1), amyloid precursor protein (APP) and its product, C99. Although both two extract products of Magnolia officinalis could show preventive effect of memorial dysfunction and $A{\beta}$ accumulation, our ethanol extract of Magnolia officinalis (BioLand LTD, Korea) could be more effective than Magnolia $Extract^{TM}$ (Health Freedom Nutrition LLC, USA). Therefore, our results showed that extract products of Magnolia officinalis were effective for prevention and treatment of AD through memorial improving and anti-amyloidogenic effects via down-regulating ${\beta}$-secretase activity, and neuroprotective efficacy of Magnolia extracts could be differed by cultivating area and manufacturing methods.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1080-1086
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• 2017

The quality and the nutritional ingredients and the functional activation of Nypa fruticans flower stalk was evaluated in this research. It consisted of 7.5% of water, 13.56% of crude protein, 0.84% of crude fat, 9.25% of crude ash, and 68.85% of carbohydrate. 12 kinds of minerals were identified, where the top 3 of them being K, Cl, and Na in order. There were a total of 15 types of amino acid analyzed, with the main amino acids of arginine 30.25%, aspartic acid 26.90%, and glutamic acid 17.12%. Total polyphenol content was 20,190.73 mg/100 g, and the total flavonoid content was 71.73 mg/100 g. The $IC_{50}$ for DPPH radical scavenging ability was $0.017{\pm}0.00mg/mL$ for Nypa fruticans Wurmb flower stalk, $0.672{\pm}0.01mg/mL$ for blueberry, and $1.282{\pm}0.03mg/mL$ for ginseng. The $IC_{50}$ for ABTS radical scavenging ability was $0.070{\pm}0.00mg/mL$ for Nypa fruticans Wurmb flower stalk, $2.918{\pm}0.13mg/mL$ for blueberry, and $4.131{\pm}0.24mg/mL$ for ginseng. For this reason, it is considered that containing plenty of polyphenol and antioxidant, Nypa fruticans Wurmb is related to antiinflammation. This research will contribute to production of functional foods and high value materials using Nypa fruticans Wurmb.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.423-429
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• 2021

Barley's nutritional value as a health food is increasing due to its excellent nutritional functionality. In this study, the levels of β-glucan, total polyphenols, and total flavonoids were analyzed in the ethanol extracts of different barley cultivars (Hinchalssal, Heuksoojeongchal, Betaone, Ganghochung, and Saechalssal). Also, the free radical scavenging abilities of 2,2-diphenyl-1-picryl-hydrazil (DPPH) and 2,2'-azino-bis-3-ethylbenzo-thiaxoline-6-sulfonic acid (ABTS) were measured to determine their antioxidant activity. The results confirmed that Betaone extract contained highly activefunctional components and exhibitedantioxidant activity. Next, we evaluated the hepatoprotective and inhibitory effects of reactive oxygen species (ROS) generated by barley ethanol extracts after inducing oxidative stress with tert-butyl hydroperoxide (tBHP) in HepG2 cells. Hinchalssal and Saechalssal extracts showed the most significant cytoprotective effect and also reduced ROS production significantly. These results suggest that Hinchalssal, Saechalssal, and Betaone represent potential natural antioxidant and hepatoprotective agents.

• International Journal of Industrial Entomology and Biomaterials
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• v.43 no.2
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• pp.85-93
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• 2021

Silkworm pupae have been utilized as a food source and have high-quality proteins and fatty acids. However, studies on the nutritional composition of pupae according to their variety, developmental stage, and sex have not been conducted. In this study, the nutritional composition of four Korean silk varieties (Baegokjam, BG; Goldensilk, GS; Juhwangjam, JH; and YeonNokjam, YN) were analyzed according to developmental stage and sex. The main ingredient of the pupa was protein, and the protein levels were higher in females than in males. Fat levels were high in males and increased in YN and GS during the late stage but decreased in BG. Fiber content rapidly increased in the late stages, and the lowest content was observed in BG. The pupae contained all essential amino acids, which were detected at higher ratios in females with a high protein content. Fatty acids had a different predominance depending on the variety. Oleic acid level was high in BG, linoleic acid and linolenic acid levels were high in GS, and palmitic acid and stearic acid levels were high in JH. In the mineral analysis, zinc was dominant in BG, whereas calcium and iron levels were relatively low. Zinc level was low in GS, and calcium and magnesium levels were high in JH. Potassium, sodium, magnesium, and phosphorus levels were low in YN. The silkworm pupae showed differences in components according to their variety, sex, and developmental stage; therefore, selecting a variety suitable for its purpose is necessary.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.372-388
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• 2022

Insects have long been consumed by humans as a supplemental protein source, and interest in entomophagy has rapidly increased in recent years as a potential sustainable resource in the face of environmental challenges and global food shortages. However, food neophobia inhibits the widespread consumption of edible insects, despite their high nutritional and functional value. The own characteristics of edible insect protein such as foaming properties, emulsifying properties, gelling properties and essential amino acid ratio can be improved by drying, defatting, and extraction. Although nutritional value of some protein-enriched bread, pasta, and meat products, especially essential amino acid components was increased, replacement of conventional food with edible insects as a novel food source has been hindered owing to the poor cross-linking properties of edible insect protein. This deterioration in physicochemical properties may further limit the applicability of edible insects as food. Therefore, strategies must be developed to improve the quality of edible insect enriched food with physical, chemical, and biological methods. It was presented that an overview of the recent advancements in these approaches and highlight the challenges and prospects for this field. Applying these strategies to develop insect food in a more familiar form can help to make insect-enriched foods more appealing to consumers, facilitating their widespread consumption as a sustainable and nutritious protein source.