• Journal of Community Nutrition
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• v.4 no.3
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• pp.187-194
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• 2002

This study was investigated the effects of exercise and supplementation of L-carnitine and antioxidants on hepatic mitochondrial function, especially oxidative phosphorylation (OXPHOS). Isolated hepatic mitochondria from 4 rat groups were functionally tested by an analysis of respiration and the coupling of this process to ATP synthesis in the presence of ADP. Four groups were non-trained, non-supplemented group (NTNS), non-trained, supplemented group (NTS), long term-trained, non-supplemented group (LTNS) , and long term-trained, supplemented group (LTS). The trained rats run on a treadmill (grade 10°,20 m/min) for 60min/day for 8 weeks. The supplemented rats were treated with L-carnitine (0.5% diet), vitamin E(0.5mg/g BW), vitamin C (0.5mg/g BW) and melatonin (1 $\mu$ g/g BW) for 8 weeks. There were exercise effects on improving mitochondrial OXPHOS. Within non-supplemented groups, exercised rats resulted in a significant decrease in state 4 oxygen consumption, which increased the respiratory control (RC) ratio and ADP : O (P/O) ratio. There were supplementation effects on improving mitochondrial OXPHOS, too. Within non-exercised rats, supplemented rats resulted in a significant decrease in state 4 oxygon consumption. which increased the RC ratio and P/O ratio. There were additive effects of exercise and supplementation on OXPHOS. Within supplemented rats, exercise resulted in an increase in RC ratio. Significant effects of exercise-supplement interaction on improving OXPHOS were identified. It suggests that exercise and supplementation of L-carnitine and antioxidants might improve more efficiently the impaired OXPHOS efficiency in mitochondrial dysfunction that recognized as is an important cause of degenerative diseases. (J Community Nutrition 4(3) : 187∼194, 2002)

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.278-281
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• 2002

The objective of the current study was to determine the influences of dietary proteins and methionine on plasma lipid concentrations. Thirty growing male Sprague-Dawley rats were fed diets similar in all respects except that dietary protein was from either casein, soy protein isolate, or soy protein isolate supplemented with L-methionine (0.24 %). The animals were fed experimental diets ad libitum for nine weeks. Plasma total-cholesterol concentrations were unaffected by the protein source or methionine supplementation. Plasma triglyceride concentrations were lower in rats of methionine supplemented soy protein diets (76 mg/dL) than in the rats fed casein or soy diet (120 mg/dL, 109 mg/dL, respectively). These results indicate that soy protein reduces plasma triglycerides relative to casein in rats fed cholesterol free diets, and that methionine-supplemented soy diets decrease plasma triglyceride concentrations more than soy protein alone.

• Journal of Nutrition and Health
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• v.15 no.2
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• pp.119-128
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• 1982

The effect of dietary protein on growth and lipid levels of plasma and liver was studied in weanling male rats fed diets differing protein sources and amino acid balance. Rats were devided into 9 experimental diets which were grouped into 3 categories ; 1) Simple protein category includes gluten-, soy protein isolate-, and casein-containing diet groups, 2) Supplemented category includes casein supplemented with methionine, soy protein isolate supplemented with methionine, and gluten supplemented with lysine and methionine, 3) Mixed protein category includes diet groups containing gluten (2/3), casein (1/3), soy protein isolate (2/3) and casein (1/3), and casein (1/3), soy protein isolate (1/3) and gluten (1/3). The experimental diets composed of 15% protein, 65.8% carbohydrate, 10% fat and 1% cholesterol. The body wt. gain and P.E.R. were greater in rats of supplemented and mixed protein groups than simple protein groups. No statistical differences were found in plasma cholesterol among gluten, soy protein isolate and casein groups. Consumption of diets supplemented with limiting amino acid to gluten or soy protein isolate reduced the plasma cholesterol level by 23.2% and 34.2% respectively. However there was no difference between casein and the supplemented casein groups. The mixed protein groups shows relatively high plasma cholesterol concentration and low liver cholesterol levels. On the other hand gluten group showed low plasma cholesterol and high liver cholesterol levels, which means body cholesterol pool may not have been changed by the dietary protein. Feeding soy protein meal and the supplemented soy protein isolate resulted in lower plasma cholesterol, plasma triglycerides, liver cholesterol and liver triglycerides levels. This hypolipidemic effect is considered to see unique to soy protein isolate. Rats in gluten and the supplemented gluten groups showed lower plasma protein levels and a tendency of fatty liver.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.746-751
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• 2006

The effects of resistant starch (RS) and non-starch polysaccharide (NSP) addition on the properties of hard wheat flour were investigated. Total dietary fiber (TDF) levels of various NSP ranged from 78.3-100.0%, but TDF and RS levels of autoclaved RS3 and cross-linked RS4 were 16.1 and 35.0% and 13.2 and 90.9%, respectively. DF-supplemented flour increased swelling power, but RS4-supplemented flour exhibited the lowest it. Solubility increased with the addition of pectin and RS3, but decreased with the addition of cellulose and RS4. RS-supplemented flour had increased lightness (L), but decreased values of redness (a) and yellowness (b). RS3 and pectin increased the dough development time, but RS4, cellulose, and chitosan decreased it. The water absorptions of pectin- and RS4-supplemented flours increased, however the dough stability decreased. The initial pasting temperatures of RS- and NSP-supplemented flours increased regardless of amount added, but the maximum peak viscosity decreased for all except the pectin-supplemented flour.

• The Korean Journal of Community Living Science
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• v.15 no.4
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• pp.89-96
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• 2004

This study is to investigate the effect of dietary mixed protein and L-carnitine supplementation on lipid metabolism in the rats fed high fat diet. Six experimental groups were organized and each group had eight Sprague-Dawley male white rats with the initial weight of around 180g. The six experimental groups were CO(supplemented with casein), CC(supplementedwith casein and cartinine), ISO(supplemented with isolated soy protein), ISC(supplemented with isolated soy protein and cartinine), CIM(supplemented with casein and isolated soy protein), and CIC(supplemented with casein, isolated soy protein and cartinine). Each group was supplemented with the experimental diet for four weeks, and carnitine contained 3efo of the diet. The results were as follows; 1. There was no significant difference in food intake among the experimental groups. The weight increased more significantly in the group supplemented with the mixed protein than in the group supplemented with casein(p<0.05).2. There was weight reduction effect by the supplementation of carnitine(p<0.05), however no weight reduction effect by the supplementation of carnitine was observed in the group supplemented with the mixed protein and isolated soy protein. 3. Food efficiency was lower in the group supplemented with the mixed protein than in the group supplemented with casein (p<0.05), however it was similar in the group supplemented with isolated soy protein.4. Serum total lipid and se겨m total cholesterol were lower in the group supplemented with mixed protein than in the group supplemented with casein(p<0.05). 5. There was no significant difference of serum triglyceride, HDL-cholesterol, and LDL-cholesterol among the experimental groups. 6. Liver triglyceride was the highest in the group supplemented with mixed protein (p<0.05), and there was no significant difference of liver total lipid and total cholesterol among the experimental groups. 7. In the groups supplemented with mixed protein, the level of liver TBARS showed the lowest when casein was supplemented(p<0.05), and there was no significant difference of GSH-Px activities among the experimental groups. In summary, when mixed protein was supplemented to the rats weight gain and food efficiency were similar with those in the group supplemented with isolated soy protein, however they were lower than those in the group supplemented with casein. The effect of carnitine on weight was not observed in the group supplemented with mixed protein and isolated soy protein, however it was observed in the group supplemented with casein. Serum Total lipid and total cholesterol were lower than those in the group supplemented with casein. Liver total triglyceride was high in the group supplemented with mixed protein, and the antioxidant effect was observed in the group supplemented with mixed protein.

• Nutrition Research and Practice
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• v.11 no.1
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• pp.17-24
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• 2017

BACKGROUND/OBJECTIVES: In this study, we investigated whether Gelidium amansii extract (GAE) ameliorates obesity in diet-induced obese (DIO) mice. MATERIALS/METHODS: The mice were maintained on a high-fat diet (HD) for 5 weeks to generate the DIO mouse model. And then mice fed HD plus 0.5% (GAE1), 1% (GAE2) or 2% (GAE3) for 8 weeks. RESULTS: After the experimental period, GAE-supplemented groups were significantly lower than the HD group in body weight gain and liver weight. GAE supplemented groups were significantly lower than the HD group in both epididymal and mesenteric adipose tissue mass. The plasma leptin level was significantly higher in the HD group than in GAE-supplemented groups. The leptin level of HD+GAE3 group was significantly lower than that of the HD+conjugated linoleic acid (CLA) group. In contrast, plasma adiponectin level of the HD group was significantly lower than those of HD+GAE2 and HD+GAE3 groups. The expression levels of adipogenic proteins such as fatty acid synthase, sterol regulatory element-binding protein-1c, peroxisome proliferator-activated receptor ${\gamma}$, and CCAAT/enhancer binding protein ${\alpha}$ in the GAE supplemented groups were significantly decreased than those in HD group, respectively. In addition, the expression levels of HD+GAE2 and HD+GAE3 groups are significantly decreased compared to those of HD+CLA group. On the contrary, the expression levels of hormone-sensitive lipase and phospho-AMP-activated protein kinase, proteins associated with lipolysis, were significantly increased in the GAE supplemented groups compared to those in the HD group. HD+GAE3 group showed the highest level among the GAE supplemented groups. CONCLUSIONS: These results suggested that GAE supplementation stimulated the expressions of lipid metabolic factors and reduced weight gain in HD-fed C57BL/6J obese mice.

• Journal of Nutrition and Health
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• v.38 no.8
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• pp.663-671
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• 2005

The purpose of this study was to investigate not only quality characteristics such as overrun, meltdown and sensory evaluation of oligosaccharide-supplemented soy ice cream but also physiological effects of ice cream with soy and/or oligosaccharide on blood sugar and lipid profile in streptozotocin-induced diabetic rats. Powder of parched soybean was added at $7.6\%$ replacing skimmed milk and cream, soybean oil at $7.6\%$ replacing milk oil in cream, and fructooli-gosaccharide at $9.5\%$ replacing sucrose on weight basis. Five kinds of ice cream were prepared: MMS (skimmed milk, milk oil, sucrose), MMO (skimmed milk, milk oil, oligosaccharide), SSS (soybean, soybean oil, sucrose), SSO (soybean, soybean oil, oligosaccharide), and BSO (black soybean, soybean oil, oligosaccharide). Overrun and meltdown of soy ice cream were significantly lower than those of milk ice cream. Scores of sensory evaluation especially in mouth feel and melting feel in mouth were lower in soy ice cream. Freeze-dried ice cream was supplemented to AIN93-based diets at $30\%$(w/w). Sprague-Dawley male rats with diabetes induced by injecting streptozotocin were fed experimental diets for 4 weeks. Plasma glucose level was significantly lowered in SSO group compared with MMS group. Plasma insulin levels of MMO and SSO groups were not significantly different from that of normal group, while those of MMS and SSO group were significantly lower than normal group. Plasma cholesterol was decreased in groups fed ice cream supplemented either soybean or fructooligosaccharide compared to MMS group. HDL-cholesterol level was elevated and triglyceride was decreased significantly in MMO group compared to MMS group. LDL-cholesterol levels of SSS and BSO groups and liver triglyceride level of SSO group were significantly lower compared to MMS group. In conclusion, oligosaccharide-supplemented soy ice cream lowered blood sugar, and ice cream supplemented with soybean and/or oligosaccharide improved lipid profile in diabetic rats.

• Journal of Nutrition and Health
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• v.4 no.4
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• pp.15-23
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• 1971

On the assumption that the supplementation of certain nutrients or foods to the rice diet (low protein, low fat, and low vitamins) may decrease, to some extent, the degree of suffering from abnormal environments, such as vibration, noises, gases, dusts, smog etc. a series of experiments were started. As the first report the nutrition under vibration was studied in this experiment. Sixty (60) young growing male rats weighing about 65 grams were used, grouping to five (5) groups, twelve (12) rats each group. They were fed on the following five (5) experimental diets: rice diet (basal diet), rice diet+casein, rice diet+vitamins, rice $diet+{\alpha}-tocopherol$, and rice diet+ginseng powder (see the tables 1 and 2) for the period of 14 weeks experiment. During the experiment period the half number of the rats of each group were exposed to the three (3) hours vibration every day. The protective effect of each diet against the vibration may be summarized as follows. 1. The growth of rice diet group was impaired significantly under vibration, However, those of other groups (protein-supplemented, vitamin-supplemented, ${\alpha}-tocopherol-supplemented$ and ginseng-supplemented groups) were impaired much less compared with rice diet group. 2. The feed efficiency of the rice diet group was decreased significantly under vibration. It is estimated that the biological availability of nutrients was impaired under this environment. On the other hand, the feed efficiencies of protein supplemented, of vitamin supplemented, and of ginseng supplemented groups were not decreased under vibration, statistically. 3. There is tendency that the food spillages of vibration groups are higher than those of non-vibration groups. Especially it seems true in the case of rice diet group. The food spillage may be, to some extent, related with mental nervousness of animals. From the point that the food spillage of ginseng supplemented group is significantly lower than those of other groups it is thought ginseng acts some good role in protecting nervous system from suffering from vibration. 4. In all groups except protein supplemented group, liver fat of vibration group tends to be higher than that of non-vibration group. 5. It shows that, in general, the serum alkaline phosphatase activity of the vibration group is significantly higher than that of the non-vibration group. It seems that there may be, to some extent, corelation between the amount of liver fat and serum alkaline phosphatase activity. 6. There is tendency that, in rice diet group, the organs of vibration group are smaller than those of non-vibration group, especially lung is so. It is thought that this may be due to the poor growth of whole body size in vibration group.

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.330-337
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• 2016

We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at $37^{\circ}C$. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lactic acid bacteria (LAB) increased with increased incubation time, and yogurt containing 2% and 3% aronia juice showed higher LAB counts than 1% aroinia juice-supplemented yogurt. The total polyphenol and flavonoid contents increased proportionally with increasing levels of aronia juice. Antioxidant activity of aronia-containing yogurt was significantly higher than that of the control and increased proportionally with aronia juice concentration. Yogurt with 2% aronia juice had the best taste (P<0.05). Aronia juice may be a useful additive for improving the taste and antioxidant potential of yogurt.

• Journal of Nutrition and Health
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• v.38 no.5
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• pp.344-351
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• 2005

The purpose of this study was to examine the impact of isoflavones on lipid concentrations and hepatic LDL receptor mRNA level in growing female rats. Twenty four rats (body weight $75\pm5g$) were randomly assigned to one of two groups, consuming control diet or isoflavones supplemented diet (57mg isoflavones/100g diet). All rats has been fed on experimental diet and deionized water ad libitum for 9 weeks. The concentration of triglyceride and total cholesterol were measured in serum and liver. Serum HDL cholesterol was measured. Hepatic LDL receptor mRNA level was tested by RT-PCR. Supplementation of isoflavones did not affect weight gain, mean food intake and food efficiency ratio. Serum total cholesterol and non-HDL cholesterol of isoflavones supplemented rats were significantly lower than those of control rats (p<0.05). But hepatic cholseterol was not influenced by supplementation of isoflavones. Hepatic LDL receptor mRNA level not significantly different between control group and isoflavones supplemented group. Therefore, isoflavones may be beneficial on serum cholesterol and non-HDL cholesterol lowering in growing female rats.