• Food Industry And Nutrition
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• v.22 no.1
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• pp.25-28
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• 2017

• Journal of Nutrition and Health
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• v.27 no.3
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• pp.263-271
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• 1994

The concentrations of the immunological substances in breast milk and nutritional status were studied in healthy Korean women of middle socioeconomic class. The subjects were recruited at random from obstetric clinics in Seoul. The nutrients intake, prepregnancy BMI, maternal weight gain during pregnancy were studied. The concentrations of lactoferrin(LF), lysozyme(LZ), sIgA, IgG and C3 in colostrum, in transitional milk, and in mature milk, were measured. To elucidate the effect of nutritional status on immunological substances, each components was compared on the basis of either BMI, weight gain, or protein intake. The highest concentrations of the substances were found in colostrum and decreased as lactation progressed. The decline was more prominent in IgG, C3 and sIgA, and less significant in LZ and LF. The colostrum of standard weight gain group showed higher concentrations compared to lower weight gain group. This difference became smaller as the lactation progresses. BMI and nutrient intake status had less significant effect. Lower sIgA was found in lower BMI, in lower weight gain, and lower protein intake groups compared to standard groups, which indicates sIgA is the most affected substance among the measured by nutritional status.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.435-440
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• 2018

This study analyzed the general components of rice bread with 75% rice content such as water, crude ash, crude protein, crude fat and carbohydrate, and its nutrients such as vitamin C, vitamin A, vitamin E content, minerals, amino acids, and fatty acids. The contents of crude protein were high and those of crude fat were low with the contents of crude ash, crude protein, and crude fat being 1.61, 18.50, 0.04 g/100 g respectively. Vitamin A was not detected and the contents of vitamin C and vitamin E were 3.85 and 3.04 mg/100 g, respectively. The calcium, potassium, magnesium, iron and sodium contents were 222.0, 117.90, 24.12, 2.30, 555.90 mg/100 g respectively. Rice bread contains 9 essential amino acids such as valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, histidine, and arginine. The analysis of rice bread fatty acid showed 58.04 mg/100 g of saturated fatty acid, 26.31mg/100 g of monounsaturated fatty acid and 15.64 mg/100 g of polyunsaturated fatty acid. The total essential fatty acid content was 15.49 mg/100 g. With the rising interest in processed rice products, well-being, and diet, it is necessary to develop processed rice foods that are nutritional and low in calories using rice powder that is nutritionally better than flour.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.918-923
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• 2011

This study was aimed to investigate the nutritional components such as proximate content, minerals, vitamins, and dietary fiber of Euonymus sieboldiana leaves. The leaf sample used was fresh material produced in April in the Republic of Korea. As a result, the fresh leaf sample contained 10.30% crude carbohydrates, 7.42% crude proteins, 0.69% crude fat, and 1.46% crude ash, including a high amount of potassium (0.73%). The total dietary fiber, insoluble dietary fiber, and soluble dietary fiber content was 8.77%, 7.60%, and 1.17%, respectively. Vitamin C was found to be 44.53 mg% using colorimetric analysis. We regarded E. sieboldiana as a potential health food material because of its abundant nutritional components like potassium, dietary fiber, and vitamin C.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.665-671
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• 1996

Changes in the nutritional components of Toha-jeot, salt-fermented Toha shrimp(Caridina denticulata denticulata $D_{E} H_{AAN}$), which was salted with 20%(w/w) sodium chloride and fermented during 60 days at $4\pm1^{\circ}C$ were investigated. The free amino acid contents in Toha-jeot, of which glutamic acid, leucine, Iysine, arginine, glycine and alanine occupy the majority, in order of abundance, increased gradually up to 50 days of fermentation. Most of the nucleotides were decomposed to hypoxanthine; thus ATP and ADP were not detected. Fermentation decreased inosine, IMP and unsaturated fatty acid contents and increased saturated fatty acid contents of Toha-jeot. Palmitic acid was the most abundant fatty acid, followed by palmitoleic acid, linoleic acid, EPA and stearic acid. Among the mineral constituents of Toha-jeot, Na and Ca were dominantly occupying. The Hunter "L" and "b" values of Toha-jeot increased during fermentation while "a" value remained unchanged.

• Korean Journal of Rural Living Science
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• v.10 no.2
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• pp.60-70
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• 1999

Changes in the nutritional components of Toha-jeot, salt-fermented Toha shrimp (Caridina denticulata denticulata $D_EH_{AAN}$), which was salted with a low-salt group of 15% sodium chloride (L), a high-salt group of 23% sodium chloride (H), a 50% conventional soybean sauce group (S) during long fermentation were investigated. These three groups were refrigerated at ${4\pm}1^{\circ}C$ and then taken out for analysis at three month intervals during 9 month. Even in the process of a long fermentation, the moisture containment of Toha-jeot in group L and S is 76.0~73.6% and in group H it is 70.0%, which are similar in all three groups. In case of the salinity, there was no change in groups L, H but it was lowered in group S during the fermentation. In all groups there was no change of pH. The free amino acid contents in Toha-jeot, of which ornitine, glutamic acid, leucine, alanine, lysine and valine occupy the majority, in order of abundance, increased gradually up to six months of fermentation and decreased by nine months. But free amino acid contents of S group increased continuously during the fermentation process. Hypoxanthine was altered almost among other nucleotides. ATP was not detected, IMP and inosine had disappeared after the six months for mentation. ADP was not detected after the nine months fermentation. Monoene, polyene and n-3 fatty acids were increased and saturated fatty acids were decreased in L and H groups. However, no changes of fatty acid contents in S group during fermentation were showed. The fatty acid contents of three groups, of which $C_{18:1},\;C_{16:0},\;C_{16:1}$ and $C_{20:5}$ occupy the majority, Mineral content of Toha-jeot is mainly consisted of Na, Ca, K and Mg. In the Hunter values, the redness of L group was superior to that of other groups.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.214-220
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• 2014

We investigated nutritional characteristics and active components in the liver of Wagyu${\times}$Qinchuan cattle and Qinchuan cattle produced in Shaanxi (China). We observed significant differences (p<0.05) in the proximate composition of protein, fat, carbohydrate, total energy, and glycogen. Wagyu${\times}$Qinchuan cattle liver showed higher (p<0.05) sodium, iron, zinc, and selenium concentrations than Qinchuan cattle liver. The amino acid composition of Wagyu${\times}$Qinchuan cattle liver was richer (p<0.05) in 13 types of amino acids, with the exception of Asp (10.06%), Val (5.86%), and Met (1.72%). Total essential amino acids accounted for almost half the composition (39.69%) in Wagyu${\times}$Qinchuan cattle liver. Wagyu${\times}$Qinchuan cattle liver had lower (p<0.05) levels of monounsaturated fatty acids (18.2%), but higher (p<0.05) levels of polyunsaturated fatty acids (35.11%), compared with Qinchuan cattle liver (23.29% and 28.11%, respectively). The thrombogenic index was higher in Qinchuan cattle liver (0.86) than in Wagyu${\times}$Qinchuan cattle liver (0.70), and the glutathione (38.0 mg/100g) and L-carnitine (2.12 ${\mu}M/g$) content was higher (p<0.05) in Wagyu${\times}$Qinchuan cattle liver than in Qinchuan cattle liver (29.8 mg/100g and 1.41 ${\mu}M/g$, respectively). According to the results obtained, the liver of Wagyu${\times}$Qinchuan cattle, which is insufficiently used, should be increasingly utilized to improve its commercial value.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.479-484
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• 2004

The study was conducted to assess the effect of milk production, parity, stage of lactation, season and individual milk components themselves on milk urea nitrogen (MUN) concentration and other milk components of 3,219 Holstein dairy cows in Korean dairy farms. The MUN concentrations in Korean dairy cows were estimated to 16.68$\pm$5.87 mg/dl. Milk yield was negatively correlated with fat and protein contents and somatic cell counts (SCC) in milk (p<0.01). The increasing MUN concentration has positive correlation with yield and fat content. By increasing somatic cell, milk yield was reduced and MUN level was increased. Cows in spring and winter produced more milk over 1.43 and 0.93 kg/day, respectively, than cows in summer (p<0.01). Milk urea nitrogen concentrations of milk produced in summer and fall were significantly lower (p<0.01) than those in spring and winter. Both MUN concentration and somatic cell counts were highest in winter. Milk yield was lower (p<0.01) in the first calving than other calving time and was tended to increase until the fifth parity and then decrease. Milk urea nitrogen and SCC were not related to parity of cows in this study. Milk yield and SCC were positively related to lactation period while MUN concentrations and milk fat and protein contents were negatively influenced by stage of lactation. In the present study, the relationship between MUN and reproduction of dairy cows was also investigated. Cow produced milk in high MUN concentrations (greater than 18 mg/dl) had more open days than cows in MUN concentrations less than 18 mg/dl. However, no significant difference between MUN concentration levels and frequency of artificial insemination was found in this study. It is suggested that although MUN values for nutritional management and measures of production or reproduction are used, non-nutritional factors should be considered.

• Journal of Community Nutrition
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• v.1 no.2
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• pp.75-80
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• 1999

Special nutritional foods are one category of processed foods. In this category, 5 different food standards are defined in the current rule of the Korean Food Code ; that is, infant formulae, complementary foods for infants and young children, foods nutrient supplementation, processed dietary fiber-based foods, and foods for special dietary uses. The major differences between the special dietary uses. The major difference between the special nutritional foods and the other processed foods is that the special nutritional foods are characterized by their dietary uses for specific population groups rather than food ingredients or manufacturing and processing techniques which characterize and distinguish most of other processed foods. Although several countries establish similar standards for this type of foods, they use different legal names such as foods for special dietary uses(U.S.A., CODEX, Japan), foodstuffs intended for particular nutritional uses(EC), or special purpose foods(Australia). In addition, there are some other differences in the definitions for these food types and categorization of food types among countries. The major difference in the definitions is the description of 'special dietary uses' by specifying certain population groups whose nutrient requirements are different from those of ordinary men due to physiological or physical conditions and therefore may not be sufficiently met by consuming ordinary foods. The categorization of this type of foods is based on the type of dietary uses in the other countries, whereas we include foods simply supplemented with nutrients or foods having certain components such as dietary fibers even if these foods types do not have special dietary sues. Recently, a revision of standards for special nutritional food has been proposed. However, the description of 'special dietary uses' is not clearly indicated in the definition, and some food types which should not be categorized into the special nutritional foods still remain in this category. In order to correct these problems, the standard of food labeling in the Food Safety Law needs to be revised along with revision of food standards in the Food Code.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.1
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• pp.30-37
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• 2016

Microalgae are functional foods because they contain special anti-aging inhibitors and other functional components, such as ecosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and omega-3 polyunsaturated fatty acids. Many of these functional dietary components are absent in animals and terrestrial plants. Thus, microalgae are widely utilized in human functional foods and in the feed provided to farmed fish and terrestrial livestock. Many marine organisms consume microalgae, often because they are in an appropriate portion of the cell size spectrum, but also because of their nutritional content. The nutritional requirements of marine organisms differ from those of terrestrial animals. After hatching, marine animals need small live forage species that have high omega-3 polyunsaturated fatty acid contents, including EPA and DHA. Euglena cells have both plant and animal characteristics; they are motile, elliptical in shape, 15-500 μm in diameter, and have a valuable nutritional content. Mixotrophic cell cultivation provided the best growth rates and nutritional content. Diverse carbon (fructose, lactose, glucose, maltose and sucrose) and nitrogen (tryptone, peptone, yeast extract, urea and sodium glutamate) supported the growth of microalgae with high lipid contents. We found that the best carbon and nitrogen sources for the production of high quality Euglena cells were glucose (10 g L^–1) and sodium glutamate (1.0 g L^–1), respectively.