• Asian-Australasian Journal of Animal Sciences
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• v.21 no.8
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• pp.1178-1182
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• 2008

The present study was designed to assess the influence of caeca on the availability of calcium, phosphorus, magnesium, manganese and copper from soybean, sunflower, rapeseed, sesame, fish and meat cum bone meal in adult roosters. The excretion of endogenous origin minerals viz., copper, magnesium, manganese and calcium was significantly (p<0.001) higher in caecectomized than in normal roosters. The difference in the endogenous excretion was 50; 60.45; 40.35 and 29.63 per cent for copper, magnesium, manganese and calcium, respectively, in caecectomized roosters. The caeca played a pivotal role in the reabsorption of endogenous origin calcium, magnesium, manganese and copper. The mechanism of phosphorus absorption by the caecal epithelium was negligible. The caecectomized roosters underestimated the bioavailability of copper in sunflower meal and manganese in almost all the test feedstuffs. The present investigation revealed that the caeca played a critical role in the absorption of minerals from vegetable protein feedstuffs which escape digestion and absorption in the small and large intestinal segments.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.285-291
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• 2017

Purpose: In this study, we evaluated the physicochemical and sensory effects of glutinous rice flour substitution in Yakgwa. Methods: The glutinous rice flour was added to Yakgwa dough as ratio to ranging from 0, 20, 40, 60%. Dehydration, oil absorption, color, texture and preference properties of Yakgwa were then investigated. Results: Glutinous rice flour caused a decrease in dehydration and oil absorption during frying. For color determination, L-value increased while b-value decreased as the addition of glutinous rice flour increased. In the instrumental texture analysis, hardness and chewiness increased with increasing glutinous rice flour content. Yakgwa with 20 or 40% glutinous rice flour showed a significantly higher overall acceptability than others. Conclusion: It can be concluded that 20 or 40% glutinous rice flour substitution is appropriate for preparing Yakgwa, based on the sensory evaluation results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.349-358
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• 1993

Iron deficiency is still a common nutritional disorder in the world. In developing countries, the bioavailability of dietary iron is often very low, mainly due to a low content of factors facilitating nonheme iron absorption. The iron content of the diet, iron status of subjects, and the actual composition of the diet are the major factors that influence the absorption of food iron. Inadequate dietary intake of iron often results from low-calorie diets, food restrictions, or single food diets. Ascorbic acid and MFP (meat, fish and poultry) are the quantitatively most important enhancers of nonheme iron absorption found in the diet. Ascorbic acid and meat have consistently been shown to enhance iron bioavailability. Major inhibitors of nonheme iron absorption are dietary fiber, phytate, and polyphenols. The availability of nonheme iron can be highly influenced by components of foods ingested concomitantly, Therefore, consumption of food in combinations can either enhance or inhibit nonheme iron absorption.

• Korean Journal of Community Nutrition
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• v.21 no.6
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• pp.574-579
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• 2016

Objectives: Vitamin C has various functions such as antioxidative effect and supporting absorption of iron (Fe). Aim of this present study was to provide vitamin C nutrition information and to briefly evaluate absorption interaction of vitamin C and Fe content of vitamin C emphasized products. Methods: Vitamin C emphasized foods including beverages, cereal, snacks, chocolate products, other cocoa products, and sugary products were examined by HPLC. Fe contents in samples after dry-ashing were examined by ICP. Results: Vitamin C content ranges in various products tested were the following: beverages (n=11) $20.15{\pm}0.08{\sim}845.41{\pm}6.07mg$, cereal (n=11) $52.50{\pm}0.23{\sim}262.50{\pm}0.07mg$, snacks (n=1) $50.00{\pm}0.25mg$, chocolate products (n=1) $311.73{\pm}2.44mg$, other cocoa products (n=1) $311.73{\pm}2.44mg$, other sugary products (n=2) $52.50{\pm}0.23{\sim}262.50{\pm}0.07mg$. Vitamin C (n=27) analysis values ranged from 82 to 450% of the labeled value. Vitamin C content in vitamin C emphasized food (n=6) was estimated 7.7 times~56.6 times more than Fe content. Conclusions: Analyzed samples ranged more than 80% of the labeled value in vitamin C emphasized products, which complied with food labeling regulation. But, beverages (n=3), cereal (n=4), chocolate products (n=1) were 2 times more than the labeled value. To provide accurate nutrition information, food manufactures should supervise nutrition labeling and understand the interactions between nutrients. Also, consumer should decide about the adequate amount of nutrient intake by thoroughly checking nutrition labeling.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.570-580
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• 2014

The purpose of this study was to investigate the effect of calcium (Ca) and vitamin D (vit. D) levels on metabolism of various minerals such as Ca, P, Mg, Fe, Zn, Cu, and Cr. The comparison was made on the rats that were placed on diet containing powdered skim milk with different Ca and vit. D levels for 5 weeks. A total of 42 5-week-old Sprague-Dawley rats were divided into 7 groups as follows: Control group consisted of normal Ca and normal vit. D (0.5% Ca, 1,000 IU vit. D); Experimental groups were divided into low (0.25%) and high (1.0%) calcium levels; and vit. D group was divided into low (10 IU), normal (1,000 IU), and high (5,000 IU) subgroups. The weight gain and food efficiency ratios of the rats were not significantly different with increasing dietary Ca levels. The absorption rates of 7 minerals (Ca, P, Mg, Fe, Zn, Cu, and Cr) were significantly decreased with increasing dietary Ca levels. Also, fecal excretion of P significantly increased with increasing dietary vit. D levels (p<0.05), and urine excretion of Fe was significantly increased with increasing dietary vit. D levels (p<0.001). The result indicated that higher Ca intake affected on bioavailability of other minerals, due to interactions among minerals in the process of intestinal absorption. However, vitamin D intake had no effect on bioavailability of several minerals. Therefore, it could be suggested that adequate Ca intake is important for balance of the minerals.

• The Korean Journal of Food And Nutrition
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• v.2 no.1
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• pp.18-26
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• 1989

The objective of this study was to improved the limited functional characteristics of mungbean whole globulin. The mungbean whole globulin was acylated with succinic and acetic anhydride, and the functional properties of acylated protein were investigated, The results obtained ware as follows. 1. The UV-absorption spectra of acylated whole globulins with that of the succinylated 74% whole globulin as large blue shift of the absorption maximum and minimum wavelength from 275 nm to 269 nm, respectively. 2. The mobility of acylated whole globulin were increased on PAGE pattern, and degree of mobility was particularly remarkable in case of succinylation, 3. The water absorption capacity of whole globulin was increased by acylation. The most increased rate of whole globulin was 174,02% from succinylated 74%. The oil absorption capacity of whole globulin was increased by acylation The most increased rate of whole globulin was 165.41% from acetylated 81.77%. 4. The bulk density of whole globulin was decreased by acylation. and the greater the extent of acylation, the smaller the bulk density. 5. The foaming capacity and stability of whole globulin was increased by acylation, and remarkably high in 74% succinylated whole globulin. In contrast, however, the foaming capacity and stability of native and acylated whole globulin were decreased by heat treatment.

• Journal of Nutrition and Health
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• v.13 no.3
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• pp.134-138
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• 1980

The present study was designed to investigate the effects of the level of calcium intake on it's apparent absorption rate in college women. Six college girls aged 19 to 20 were fed general dormitary meals containing approximately500mg of calcium for one week and thereafter, the experimental diets containing about 800mg of calcium were given for one week. Average values for calcium intake, fecal excretion of calcium, and apparent absorption rateof calcium in both periods were determined and these values for two periods were compared by using t-test. 1) Average intakes of calcium, protein, and fat of the subjects during the period of experimental diet were significantly higher than those of general diet period. 2) Higher consumption of three food groups; meat, poultry, and fishes, fruits and vegetables, and fats and oils were noted during experimental period. However, there was no significant difference in the consumption of cereals and milk groups during these two periods. 3) The apparent absorption rate of calcium during the experimental period was higher (64%) than the one for general diet period (56%). It was noteworthy that average calcium intakes was higher during the experimental diet period (785mg) than 536mg for general diet period while the fecal excretions of calcium in both periods were not significantly different.

• Journal of Nutrition and Health
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• v.15 no.1
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• pp.1-8
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• 1982

The effects of lactose on the formation of casein phosphopeptide (CPP), the increment of soluble calcium and the enhancement of calcium absorption by dietary casein in the intestinal tract were investigated. Rats were fed a lactose-free diet, 10% lactose diet and 30% lactose diet containing powdered milk. In rats receiving a lactose-free powdered milk diet, CPP formation was confirmed by gel filtration of the intestinal content on Sephadex G -25 and the amount of soluble calcium was increased in the small intestine and calcium absorption, measured by the ligated ideal loops in situ was enhanced. However, In rats receiving a powdered milk diet containing 10% lactose or 30% lactose, the similar effects were not seen. These observations indicate that CPP-stimulated effects on soluble calcium and calcium absorption in the small intestine are not dependent upon lactose.

• Journal of Nutrition and Health
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• v.54 no.5
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• pp.435-447
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• 2021

Purpose: Body adiposity is negatively correlated with hepatic iron status, and Korean pine nut oil (PNO) has been reported to reduce adiposity. Therefore, we aimed to study the effects of PNO on adiposity, hepatic mineral status, and the expression of genes and proteins involved in iron absorption. Methods: Five-week-old male C57BL/6 mice were fed a control diet containing 10% kcal from PNO (PC) or soybean oil (SBO; SC), or a high-fat diet (HFD) containing 35% kcal from lard and 10% kcal from PNO (PHFD) or SBO (SHFD). Hepatic iron, copper, and zinc content; and expression of genes and proteins related to iron absorption were measured. Results: HFD-fed mice had a higher white fat mass (2-fold; p < 0.001), lower hepatic iron content (25% lower; p < 0.001), and lower hepatic Hamp (p = 0.028) and duodenal Dcytb mRNA levels (p = 0.037) compared to the control diet-fed mice. Hepatic iron status was negatively correlated with body weight (r = -0.607, p < 0.001) and white fat mass (r = -0.745, p < 0.001). Although the PHFD group gained less body weight (18% less; p < 0.05) and white fat mass (18% less; p < 0.05) than the SHFD group, the hepatic iron status impaired by the HFD feeding did not improve. The expression of hepatic and duodenal ferroportin protein was not affected by the fat amount or the oil type. PNO-fed mice had significantly lower Slc11a2 (p = 0.022) and Slc40a1 expression (p = 0.027) compared to SBO-fed mice. However, the PC group had a higher Heph expression than the SC group (p < 0.05). The hepatic copper and zinc content did not differ between the four diet groups, but hepatic copper content adjusted by body weight was significantly lower in the HFD-fed mice compared to the control diet-fed mice. Conclusion: HFD-induced obesity decreased hepatic iron storage by affecting the regulation of genes related to iron absorption; however, the 18% less white fat mass in the PHFD group was not enough to improve the iron status compared to the SHFD group. The hepatic copper and zinc status was not altered by the fat amount or the oil type.

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.28-32
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• 2008

Water vapor sorption by sodium alginate-based films may result in swelling and conformational changes in the molecular structure and affecting the water vapor barrier properties. Sodium alginate film specimens were dried in a vacuum freeze dryer and their moisture content was determined by an air-oven method. The water vapor absorption was determined at two different levels of water activities (0.727 and 0.995) and at three temperatures (10, 20, and $30^{\circ}C$), and kinetics were analyzed using a simple empirical model. Reasonably good straight lines were obtained with plotting of 1/($m-m_0$) vs 1/t. It was found that water vapor absorption kinetics of sodium alginate films were accurately described by a simple empirical model. The rate of water vapor sorption increased with increase in temperature and it showed temperature dependency following the Arrhenius equation. The activation energies varied from 49.18$\sim$149.55 kJ/mol depending on the relative humidity.