• Korean Journal of Microbiology
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• v.1 no.1
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• pp.26-29
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• 1963

1. Cooked soybean was fermented for about a week by Bacillus megatherium 88-3, D-28 and D-28a; and compared with the cooked soybean which was not fermented, this fermented soybean showed much increase in vitamin $B_{12}$ and $B_2$, while vitamin $B_1$ decreased. 2. In the process of fermenting the cooked soybean, Bacillus megatherium, 88-3 is the bacteria which produces brown pigment; and Bacillus megatherium D-28 and D-28a is the bacteria which produces yellow pigment. 3. In weight, fermented soybean-fed rat showed more increase than the unfermented soybean-fed rat. But the growth of the rat fed with Bacillus megatherium 88-3 fermented soybean was not good. Probably, this phenomenon came from the trouble in rat's metabolism by brown pigment. 4. In food efficiency, Bacillus megatherium D-28a is 4.3% lower than Bacillus megatherium B-938, but it is 17.l% higher than the unfermented cooked soybean. Bacillus megatherium 88-3, which is 47.1% lower in food efficiency than the unfermented cooked soybean, has been found "not good" in the growth of rat.th of rat.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.5
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• pp.703-713
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• 2021

Mackerel Scomber japonicus is an excellent source of vitamins (A, D and B₁₂), omega-3 fatty acids, dietary protein and minerals. This study was conducted to prepare mackerel-based processed seafood products such as grilled product with super-heated (GM), tang (TM) and salad with sweet potato (SSM) using mackerel as senior-friendly seafoods and to examine their quality characteristics. The hardness of GM, TM and SSM were 240.3×1.0³, 21.7×1.0³ and 7.4×1.0³ N/m², respectively. The viscosity of SSM was 25,450 m·Pas. The nutritional content of mackerel-processed products was within the senior-friendly standard specifications for protein, vitamin C, vitamin B₂ (riboflavin) and vitamin B₃ (niacin) ing GM, protein, vitamin B₃ and calcium for TM, and protein, vitamin D, vitamin B₂ and vitamin B₃ in SSM. All the mackerel-processed products were safe as senior-friendly seafoods, since digestibility rates were 81.5% for GM, 87.9% for TM and 93.5% for SSM. The physical, nutritional and the sanitation results indicated that senior-friendly seafoods classified of the mackerel-processed products was step 1 for GM, step 2 for TM and step 3 for SSM according to the Korean Food Code and Korean Indusrty Standards.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.287-294
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• 1999

Vitamin and mineral deletion from swine diets can result in reduced growth if done during the period wher muscle and bone development is occurring. Several of the vitamins and minerals decline in the serum during the starter period, suggesting a higher dietary inclusion may be necessary postweaning. Vitamin research with grower-finisher pigs is limited, but results suggest that rapidly growing lean pigs may have a higher dietary requirement for the B vitamins. Several studies have suggested that early weaning and pigs of a lean genotype may have a dietary requirement for vitamin C, CI and Cr. High dietary vitamin E levels are fortified in the diet and seems to be effective in preventing mulberry heart problems in weanling and grower pigs. Organic Se is more effectively retained in muscle tissue than inorganic Se, approximately 20% less is excreted, but the bioavailability of organic Se for glutathione peroxidase activity is only 80 to 90% to that of sodium selenite. The active form of thyroxine (T4) is dependent upon a Se containing enzyme. Withdrawal of vitamins and minerals during the latter part of the finisher period has not affected pig performance responses, but studies with poultry suggest that the vitamin content of the meat may be reduced if the vitamins are withdrawn prior to marketing. High levels of vitamin E have been shown to improve pork quality, by reducing drip loss. Studies with vitamin C and Se have suggested that they may also be involved in pork quality.

• Korean Journal of Biological Psychiatry
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• v.11 no.2
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• pp.94-103
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• 2004

Objective:There have been a kind of transmethylation theory that high homocysteine serum concentration affects schizophrenia by neurotoxic mechanism and clinical reports that some schizophrenic patients with high homocysteine were improved by high folate ingestion. This study was done to confirm previous research results and find the clinical characteristics of schizophrenia showing high serum homocysteine and low folate. Method:We compared the serum levels of homocysteine, folate and vitamin B12 level between 234 schizophrenic patients(male 99, female 135) group and 234 normal controls(male 99, female 135) group. The subjects of two groups were age and sex matched. The evaluated clinical characteristics items were sex, age, onset of disease, hereditary loading, disease course, hallucination and subtype of schizophrenia. Results:1) Homocysteine level of the schizophrenia group was significantly higher than the normal control group and folate level of the schizophrenia group was significantly lower than the normal control group. Homocysteine level was more negatively correlated with folate level in the schizophrenia group than the normal control group. 2) The percentage of high homocysteine(above 12.46umol/L;90 percentile of normal control) was 33.8% of schizophrenia patients and 51.5% of male schizophrenia. The percentage of low folate(below 3.8nM/L;bottom tertile of normal control) was 66.2% of schizophrenia. 3) In low folate group and not-low folate group, schizophrenia showed significantly higher homocysteine level than normal control. Especially, low folate schizophrenia group showed significantly higher homocysteine level than low folate normal control group. Conclusions:Some schizophrenia patients with high serum homocysteine may be genetic defector and having low folate serum level. In that case, folate ingestion could be a good management for clinical improvement.

• Journal of Nutrition and Health
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• v.45 no.2
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• pp.127-139
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• 2012

This study was conducted to evaluate the effects of an abdominal obesity management program on dietary intake, stress index, and waist to hip ratio (WHR) in abdominally obese women. The subjects were 195 adult abdominally obese women (WHR ${\geq}$ 0.80) who had been participating in a nutrition education (total of nine times) and dietary habits and life style modification programs (total of six times) for 12 weeks. The abdominal obesity management program focused on the nutrition provided by breakfast, lunch, and dinner, proper dietary habits, and practices to improve life style. The subjects were divided into a WHR decrease group and a WHR increase group according to changes in the WHR. Daily nutrient intake was assessed with a 3-day food record, body measurements and blood vessel age, stress index, and a health index that were measured at baseline and after 12 weeks. After the intervention, weight, waist circumference, hip circumference, WHR, and body mass index (BMI) decreased significantly in the WHR decrease group. Energy intake increased from 1486.2 kcal to 1541.4 kcal with a significant improvement in nutrient density for animal protein, total fat, animal fat, fiber, calcium, phosphorus, zinc, vitamin $B_6$, vitamin C, vitamin E, and saturated fatty acids in the WHR decrease group. Additionally, dietary diversity increased significantly in the WHR decrease group compared to that in the WHR increase group. The WHR decrease group showed a significant improvement in the stress and health indices. Changes in WHR were correlated with changes in nutrient intake (animal protein, total fat, animal fat, plant fat, fiber, calcium, iron, potassium, vitamin A, vitamin $B_2$, vitamin $B_6$, vitamin C, and folate) and medical index profiles (stress and indices) adjusted for age, birth status, baseline BMI, and baseline WHR. These results show that an abdominal obesity management program was effective not only for reducing the WHR but also to improve dietary intake and the stress index in abdominally obese women.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.5
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• pp.600-607
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• 1996

Colored rices have been used for specific purposes by rice consumers due to the color and nutritive values empirically recognized. In this study, varietal variations of pigmentation and nutritive values were investigated in brown, red, purple and black rices. Pigments were localized in seed coat to pericarp region in all varieties tested. Pigments were slightly residued on the surface of milled rice. Anthocyanin content per g brown rice was 1.63~17.62 $\mu\textrm{g}$ in brown and reddish-brown rices, 3.56~11.10 $\mu\textrm{g}$ in red rices, 28.11~401.22 $\mu\textrm{g}$ in purple rices, and 3, 665.98 $\mu\textrm{g}$ in a black rice. A vatiety DZ 78 showed the highest protein content out of colored rices analyzed for protein. Normal and colored rices were found to have the similiar composition of amino acids, and so was in between brown rice without embryo and milled rice. Colored rices, L $K_1$B-4-12-1-1 and DK 1, showed higher content of vitamin $B_1$ compared with Hwacheongbyeo, a check variety of no specific color, and L $K_1$B-2-1-1 and L $K_1$B-4-12-1-1 showed much higher content of vitamin B2 in brown rice without embryo. Cation contents such as $K^{+}$, $Mg^{2+}$, $Ca^{2+}$ and F $e^{2+}$ were significantly increased in most of the colored rices tested implying that the increase might be associated with color pigmentation.ation.

• Journal of Microbiology and Biotechnology
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• v.30 no.6
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• pp.912-919
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• 2020

Hardy kiwifruits (Actinidia arguta Planch.) have high amounts of antioxidants, including ascorbic acid (vitamin C) and phenolics. The anti-cholinesterase activity and neuroprotective effects of three different cultivars of hardy kiwifruits, cv. Mansu (A. arguta × A. deliciosa), cv. Haeyeon (A. arguta), and cv. Chiak (A. arguta), on PC-12 and SH-SY5Y cells were evaluated. Extraction of phenolics and vitamin C was carried out using 80% (v/v) aqueous ethanol and metaphosphoric acid assisted with homogenization, respectively. Hardy kiwifruit of cv. Mansu showed higher total phenolic, total flavonoid, and vitamin C contents and antioxidant capacity compared to the other two cultivars of hardy kiwifruits, cv. Haeyeon and cv. Chiak. Analysis of high-performance liquid chromatography results revealed the presence of procyanidin B2, (-)-epicatechin, neochlorogenic acid, cryptochlorogenic acid, rutin, hyperoside, isoquercitrin, and astragalin in hardy kiwifruits. The three cultivars of hardy kiwifruits had a wide range of vitamin C content of 55.2-130.0 mg/100 g fresh weight. All three cultivars of hardy kiwifruits had protective effects on neuronal PC-12 and SH-SY5Y cells exposed to hydrogen peroxide by increasing cell viability and reducing intracellular oxidative stress. Furthermore, the hardy kiwifruits inhibited acetylcholinesterase and butyrylcholinesterase. Collectively, these results suggest that hardy kiwifruits rich in antioxidants like phenolics and vitamin C have good potential as functional materials in neuroprotective applications.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.4
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• pp.516-523
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• 2005

The experiment was conducted to study the effect of dietary combinations of vitamin A (VA), vitamin E (VE) and methionine (Met) on growth performance, meat quality and immunity in commercial broilers. Ross chicks (n=3,630) were allocated to five experimental treatments with three replicates per diet. The dietary treatments were: VA 8,000 IU, VE 10 IU (diet 1); VA 12,000 IU, VE 10 IU (diet 2); VA 8,000 IU, VE 100 IU (diet 3); VA 12,000 IU, VE 100 IU (diet 4) and; VA 12,000 IU, VE 100 IU/kg diet and 20% Met higher than other groups (diet 5). The Met content in diet 1 to diet 4 were as per the requirement suggested by NRC. Separate vitamin premixes were prepared for each treatment diet as per the requirement of study. The 35 d study revealed significantly (p<0.0001) higher weight gains in broilers fed diet 3 and diet 5, than in the rest of the groups during starter phase (0-3 weeks) only. The feed intake did not vary significantly at all phases of study, but feed efficiency was significantly (p<0.05) lower in diet 1 during starter and overall phase (4-5 weeks). The bone strength and bone composition, except bone calcium, remained unaffected due to experimental diets studied after 35 d of experimental feeding. The thio-barbituric acid reactive substances (TBARS) were significantly (p=0.0013) lower in the breast meat in group 5, followed by group 3, than in the rest of the groups. The immune studies conducted, antibody titers to sheep red blood cells, thickness index to phytohaemagglutinin-P, and heterophil: lymphocyte ratio, did not show any significant difference among treatments. It could be concluded that supplementation of VA, VE and Met at higher levels could be beneficial to broilers only during the starter phase.

• Journal of Community Nutrition
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• v.5 no.3
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• pp.160-172
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• 2003

This study was performed to investigate the dietary characteristics and related factors of the elderly female living alone. The subjects were 70 single living elderly female residing in Bucheon city and receiving benefits from the government based social welfare programs. Seventy nine percent of the subjects had self reported monthly income less than 200,000 (won) and forty one percent of the subjects were paying more than 100,000 (won) for food expense. The number of side dishes for a meal was two or three (35.71 ％) or one or two (31.40％)； fifty seven percent of the subjects ate reheated left-over for lunch and 70.0％ for dinner. The proportion of the single living elderly at high nutrition risk ($\geq$ 6 as evaluated with Nutrition Risk Index Score) was 77.1 ％. Cereals and their products contributed most to the macronutrients like energy, protein and carbohydrates and vitamin B. In contrast vegetables and their products contributed most to the fiber, minerals (Ca and Fe) and vitamins (vitamin A, vitamin B and vitamin C). The mean total score of depression was 8.59${\pm}$2.69 (full score: 12) meaning that the extent of depression was serious.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.135-142
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• 1996

The purpose of this study was to examine nutritional status of iron in 27 rural elderly subjects. The daily intake, urinary excretion and serum level of iron were determined by 24-hr food collection method, and 24-hr urine and serum collection for 3 days. The results were summarized as follows. 1. The mean age, height, weight, and blood pressure were 67.7 years, 163.2cm, 55.9kg, and 121.1/80. 0mmHg in men and 69.9 years, 146.5cm, 47.6kg, and 108.9/71.1mmHg in women, respectively 2. The daily intake of energy, protein, vitamin A, vitamin B$_1$, vitamin B$_2$, niacin, vitamin C, and iron were lower than Korean recommended dietary allowances. 3. The daily iron intake was 7.82mg. The proportion of heme iron and nonheme iron to the total iron intake were 8.05% and 91.94%, respectively Major iron sources of the rural elderly were cooked rice, Ko Chu Jang, beef blood, anchovy, soybean paste, and leafy radish. 4. The hemoglobin, hematocrit, serum iron, and total iron binding capacity were 14.3g/㎗, 42.9%, 79.4 $\mu\textrm{g}$/㎗, and 268.4 $\mu\textrm{g}$/㎗ in men and 12.9g/㎗, 38.8%,92.4 $\mu\textrm{g}$/㎗, and 277.9$\mu\textrm{g}$/㎗ in women, respectively. 5. There was a significant positive correlation between dietary intake and urinary excretion of iron.