• Journal of the Korean Dietetic Association
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• v.5 no.2
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• pp.205-214
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• 1999

Nutrition fortification of processed foods with microelements is a popular practice in many countries to improve nutritional status of target population. In this study the current food fortification in Korea was evaluated and the regulations and guidelines for food fortification in other countries were presented. Most commonly added nutrients were calcium, vit.C, fiber, vit.Bs and iron. The level of fortified nutrients and the vehicle foods were variable. vit.C and fiber appeared to be overfortified in some foods and the necessity of fortification of these nutrients needs to be examined since the intakes of these elements appears to meet the RDA. Most of other nutrients such as vit.A, vit. $B_1$, vit. $B_2$, and iron were added at the level of 10~25% RDA per serving size. The vehicle foods for fortification were snacks, milk, ramyun, breakfast cereal, juices, candies and ready-to-eat retort pouch foods but not rice which is a staple food in Korea. The guideline and regulation for food fortification is required to ensure safe and proper supplementation of needed nutrients in processed foods.

• Journal of Nutrition and Health
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• v.28 no.11
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• pp.1117-1128
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• 1995

This study investigated whether social and psychological factors were related to nutritional status of the elderly. Food habits, social contacts and psychological the test score were collected from 86 institutionalized elderly women aged 65-96 in Chon-buk area. Social health status was measured by score of social contacts with others. Depression, self-esteem and locus of control were measured to evaluate psychological health status by using Zung DSI(Depression Status Intentory), Rosenberg SES(Self-esteem scale) and Rotter's vs external control, respectively. Social contacts of the total subjects were lowered, and in the group of over 85, contacts with relatives were significantly decreased compare to under 85 years of age groups. Psychological health status such as depression and self-esteem were also lowered, but locus of control showed internal control that indicates positive attitude to eating behavior. Most of the nutrients intake were positively correlated to self-esteem scores(p<0.05), but not to nutritional risk index score. Intake of vitamin C was related to social health status as well as psychological health status. Increasing the number of contact with relatives, intakes of carbohydrates, fiber, vit B1, vit C, Ca and P were elevated(p<0.05). As the score of self-esteem increased, intakes of fiber, Fe, vit B1, niacin, vit C, and vit A were increased. It is suggested that social activity and health education programs will be needed to improve the nutritional status of the institutionalized elderly.

• Journal of Microbiology and Biotechnology
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• v.22 no.12
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• pp.1767-1775
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• 2012

The Cr(VI) removal capability of Acinetobacter junii VITSUKMW2 isolated from the Sukinda chromite mine site was evaluated and enhanced using statistical design techniques. The removal capacity was evaluated at different pH values (5-11) and temperatures ($30-40^{\circ}C$) and with various carbon and nitrogen sources. Plackett-Burman design was used to select the operational parameters for bioremediation of Cr(VI). Three parameters (molasses, yeast extract, and Cr(VI) concentration) were chosen for further optimization using central composite design. The optimal combination of parameters was found to be 14.85 g/l molasses, 4.72 g/l yeast extract, and 54 mg/l initial Cr(VI), with 99.95% removal of Cr(VI) in 12 h. A. junii VITSUKMW2 was shown to have significant potential for removal of Cr(VI).

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.466-472
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• 2013

This study was performed to determine the effects of the pretreatment and cold-vacuum drying methods on the physicochemical properties and antioxidant activities of dried peaches. Moisture content was significantly lower with 0.3% NaCl treatment with cold-vacuum drying. The pH, brix and acid ratio (SS/TA) were the lowest with 1.0% soluble Ca treatment, while soluble solid and SS/TA were significantly higher with 0.1% vitamin C treatment compared to those with other treatments. The ${\delta}E$ and browning degree was lower in the pretreated sample compared to the untreated sample. Cutting strength of dried peaches was highest in the pretreated samples, and it was the highest with 1.0% soluble Ca treatment. Total sugar content with 0.1% vitamin C and 1.0% soluble Ca treatment was significantly higher than that with 0.3% NaCl treatment. The free sugar content was lower with 0.3% NaCl treatment but it was higher with 0.1% vitamin C and 1.0% soluble Ca treatment. The sensory evaluation result was highest with 0.1% vitamin C treatment. Phenolic compounds and antioxidant ability were the highest with the 0.1% vitamin C and 0.1% soluble Ca treatment; all the dried peaches showed relatively high antioxidant activities. These results suggest that pretreatment can affect the quality of dried peaches, showing that cold-vacuum drying can be applied for the production of high quality dried peach products.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.7
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• pp.1059-1066
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• 2008

This study was carried out to investigate the effects of dietary sulfur (S) and vitamin E (Vit E) supplementation on the quality of beef from longissimus muscle of Hanwoo bulls. Eleven, 29 months-aged Hanwoo bulls were randomly divided into three feed supplementation groups (S (n = 4), Vit E (n = 4) and S+Vit E (n = 3)). S was given as much as 12 g/head/d and Vit E was given as much as 1,200 IU/head/d; both supplements were given for 3 months prior to slaughter. At 24 h post-slaughter, the carcasses were weighed and evaluated by official grader for carcass traits. At 48 h post-slaughter, the M. longissimus from each carcass was collected and stored at $4{\pm}0.2^{\circ}C$ for 10 days. There were no significant differences in yield and quality grades of carcass and proximate composition, physical properties and aroma pattern of meat among all groups. At 5 days of storage, the TBARS value of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than other groups; and at 10 days of storage, the TBARS value of meat from cattle with Vit E and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with S supplementation. At 5 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from cattle with Vit E supplementation; and at 10 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from other groups. At 10 days of storage, the redness value of meat from cattle with S supplementation was significantly higher (p<0.05) than from cattle with Vit E supplementation and the hue-angle value of meat from cattle with S and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with Vit E supplementation. Dietary Vit E supplementation had a better effect on lipid stability whereas dietary S supplementation had a better effect on OxyMb stability. The dietary combination of S and Vit E created the highest protection for beef from myoglobin oxidation and thus improved the color stability of meat.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.24 no.2
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• pp.187-196
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• 2021

Purpose: The rising prevalence of childhood obesity in the past decades has caused non-alcoholic fatty liver disease (NAFLD) to become the most common cause of pediatric chronic liver disease worldwide. This study was aimed at determining the effect of vitamin D (Vit D) on ultrasonography and laboratory indices of NAFLD and some blood biochemical indicators in children. Methods: In this interventional study liver ultrasonography was performed in 200 children with overweight and obesity. A 108 had fatty liver among which 101 were randomly divided into two groups of study (n=51) and control (n=50). The study group was treated with Vit D, 50000 U once a week whereas the control group received placebo with the same dose and package, both for 12 weeks. At the end of the intervention lab tests and ultrasound study was performed once again to evaluate the response to treatment. Results: It was found out that Vit D supplementation improved the fatty liver grade in the study group. The mean changes in hemoglobin (Hb), uric acid, highdensity lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), insulin, albumin and alanine aminotransferase (ALT) was significantly higher in the study group compared to controls (p<0.05). After the intervention and means adjustment, a significant difference was obtained in HDL-C, insulin, LDL-C and homeostasis model assessment of insulin resistance (HOMA-IR) between the two groups. Conclusion: Vit D supplementation in addition to improving the fatty liver grade in ultrasonography and increasing the blood Vit D level, increases the HDL and Hb level besides decreasing uric acid, LDL, HOMA-IR, insulin and ALT levels.

• International Journal of Concrete Structures and Materials
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• v.5 no.1
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• pp.29-33
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• 2011

This article employs Least Square Support Vector Machine (LSSVM) for determination of fracture parameters of concrete: critical stress intensity factor ($K_{Ic}^s$) and the critical crack tip opening displacement ($CTOD_c$). LSSVM that is firmly based on the theory of statistical learning theory uses regression technique. The results are compared with a widely used Artificial Neural Network (ANN) Models of LSSVM have been developed for prediction of $K_{Ic}^s$ and $CTOD_c$, and then a sensitivity analysis has been performed to investigate the importance of the input parameters. Equations have been also developed for determination of $K_{Ic}^s$ and $CTOD_c$. The developed LSSVM also gives error bar. The results show that the developed model of LSSVM is very predictable in order to determine fracture parameters of concrete.

• Journal of the Korean Society of Radiology
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• v.7 no.3
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• pp.239-244
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• 2013

Radiation were seriously damaged on liver functions. Blueberry was fruits that contains Vit A, Vit c, Vit E, follic acid, ${\beta}$-carotene, and anthocyanin. The purpose of this study was to evaluate the protection effects of blueberry the liver functions. Irradiation dose was used to 4 Gy (Linac 6 Mev) X-ray Treatment device Experiment animals was used to 7 rats in each groups. It was investigated liver functions that contains TP, ALB, GLOB, ALT, ALKP and CHOL. We showed that Blueberry was not recovery effects on radiation-induced liver functions. But, Statistically significant value was showed ALB (p>0.01) and ALT (p>0.1). It was concluded that blueberry was not used to recovery materials on radiation-induced liver functions.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.10
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• pp.1348-1357
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• 2011

The objective of this study was to compare the effect of Butylated Hydroxy Toluene (BHT), Pentoxifylline (PTX) and ${\alpha}$-tocopherol (Vit E) on semen quality parameters of Karan Fries bulls. The fortification of extender by various semen additives improves motility as well as fertility of spermatozoa. Split samples of 24 ejaculates of four Karan Fries bulls were extended in extender with or without various additives such as BHT, PTX and Vit E, and performance was evaluated at an interval of 0, 24, 48 and 72 h at refrigerated temperature (4-$7^{\circ}C$). Results of the present study revealed that addition of BHT, PTX and Vit E in extender improved sperm cell function, such as motility, viability, HOST, and acrosome integrity, as compared to the control during liquid storage up to 48 h of preservation at refrigerated temperature. There was no significant (p<0.05) difference between any of the additives up to 48 h of preservation. Overall, the results showed a significant (p<0.05) deterioration in motility after each storage interval. The results showed a significant deterioration in the acrosome integrity and plasma membrane integrity up to 48 h; subsequently, there was not much degradation of both the semen quality parameters. There was a significant increase in spermatozoal tail and total abnormality after each storage interval at refrigerator temperature (4 to $7^{\circ}C$); however, the head and mid-piece abnormalities were almost unaffected. Tail and total abnormality were least in extender fortified with BHT, PTX and Vit E at different hours of incubation as compared to the control. The addition of 1.5 mM BHT, 3.6 mM PTX and 1 mg/ml Vit E in the semen extender has more beneficial effect in terms of semen quality and preservability of spermatozoa.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.4
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• pp.581-587
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• 2003

This study was designed to examine the effect of icroencapsulated iron fortified drink yogurt and vitamin C as a bioavailable helper of iron on chemical and sensory aspects during 20 d storage. Coating material was polyglycerol monostearate (PGMS), and ferric ammonium sulfate and vit C were selected as core materials. The highest efficiency of microencapsulation of iron and vit C were 73% and 95%, respectively, with 5:1:50 ratio (w/w/v) as coating to core material to distilled water. Iron fortification did not affect the fermentation time required for the drink yogurt to reach pH 4.2. The addition of uncapsulated iron decreased the pH during storage. TBA absorbance was significantly lower in capsulated treatments than in uncapsulated treatments during storage. In sensory aspect, the yogurt sample added with uncapsulated iron and vit C, regardless of capsulation, showed a significantly high score of astringency, compared with those of control and other groups. A significantly strong sourness was observed in treatment containing capsulated iron and uncapsulated vitamin C at every time interval. The present study provides evidence that microencapsulation of iron with PGMS is effective for iron fortification in drink yogurt.