• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1122-1127
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• 2017

Currently, the consumer trends are increasing towards "natural" in all food systems. Therefore, in the flavor industry, the production of flavor esters by "natural" methods are needed. On the other hand, "natural flavor" is expensive to produce because of the limited natural source. Recently, the flavor obtained from the enzyme or microbial could be represented as "natural flavor". Ethyl butyrate is used most frequently as a fruity aroma in drinks and the processed food industry. In this study, ethyl butyrate was synthesized enzymatically using the ester synthetase obtained from the waste of pineapple and banana peel. The ethyl butyrate production optimization was analyzed using a response surface methodology. The enzyme reaction variances were composed of the ethanol content, butyric acid content, and reaction time. As a result, in ester synthetase obtained from banana peel, the maximum predicted production amounts were 45.8199 mM at an ethanol content of 38.7050 mM, butyric acid content of 50.9019 mM, and reaction time of 4.3662 h. In ester synthetase obtained from pineapple peel, the maximum predicted production was 65.1087 mM at an ethanol content of 54.6502 mM, butyric acid content of 58.7638 mM, and reaction time of 4.7436 h. In conclusion, ethyl butyrate production was shown the more useful using the ester synthetase obtained from pineapple peel than that from banana peel.

• Journal of Nutrition and Health
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• v.40 no.sup
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• pp.9-21
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• 2007

This study aimed to assess the total sugar intake for Korean and to identify major food sources contributing to those food components. Korean adults aged over 20 years old from the Korean National Health and Nutrition Examination Survey (KNHANES) 2001 and 2002 were selected. The data were analyzed to obtain nationally and seasonally representative information on the health and nutritional status of the Korean. Forty food groups were used in identifying food sources of total sugar and energy intake. Total sugar contents of foods in the KNHANES data sets were estimated by food code matching technique with Release 18 of the USDA National Nutrient Database for Standard Reference. Sample weighted means, standard errors, and population percentages were calculated using SAS and SUDAAN. The mean total sugar intake of the Korean was 60.3g in 2001, 40.9g in spring 2002, 45.7g in summer 2002, and 52.1g in fall 2002, which were 30-44% of intake of US people. Fresh fruit was identified as the most significant food source for total sugar intake in Korean population in all age groups and all seasons. The next major food sources following fresh fruits were candy/jelly/syrup/honey, coffee/coffee caream, vegetables, Kimchi, soft drinks, milk, fruit juice, cookie/cracker/cake, and vegetable juice/grain juice, which showed similar results through the seasons. While carbonated soft drink was the most significant food sources for total sugar or added sugar intakes for US people. The total sugar intakes were significantly higher in women, higher educational level, and residing in metropolitan area. As intake of total sugar increased, intakes of protein, fiber, calcium, phosphorus, iron, Vit A, B1, B2, C, niacin showed significantly increased, while high intakes of added sugars showed low intakes of some micronutrients in the US people. Percentages of people who consumed nutrients below EAR were less in higher total sugar intake group than in lower intake group. From these results, we can conclude that the food consumption habits including the total sugar intake of Korean people seems relatively good so far. More reliable database of total sugar and added sugar composition tables in public domain should be established in the future, and also more researches about total sugar and added sugar for Koreans should be continued.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.92-97
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• 1997

Beverages using mountain edible herbs(MEH) were formulated by determining optimum ratio of juices of MEH to several other ingredients. Fermented beverages were made by mixing juices(1 volume) fermented with Lactobacillus helverticus with syrup(3 volumes), followed by homogenization and flavoring . The general analysis and quality change of the beverages during storage were Peformed. The analysis of the beverages showed that the pH of Synurus deltoides and Cirsium sctidens were 3.8 and 3.7, titratable acidities were 0.50 and 0.49, optical densities were 1.201 and 1.119, respectively, The pH and color were not significantly changed when Synurus deltoides and Cirsium sctidens were stored at room temperature and 37$^{\circ}C$ for 6 months. The pH of Synurs deltoides beverage ranged 3.95~3.96 and pH of Cirsium sctidens was 3.83~3.95 at room temperature and 3.87~3.98 at 37$^{\circ}C$, respectively. The analysis of fermented beverages showed that pHs of Synurus deltoides and Cirsium sctidens were 3.65 and 3.70, titratable acidities were 0.57 and 0.60. Solids-non-fat were 3.2 and 3.1, and total counts of lactic acid bacteria were 2.5$\times$10$^{8}$ and 4.0$\times$10$^{8}$ , respectively. The changes of pH and titratable acidities stored at 4$^{\circ}C$ for 15 days were 3.39~3.56 and 0.61~0.81 for Synurus deltoides and 3.48~3.67 and 0.60~0.78 for Cirsium sctidens, respectively.

• Nutritional Sciences
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• v.9 no.2
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• pp.124-130
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• 2006

To examine the effects of alcohol consumption on body fluid restoration and fat mobilization following exercise induced dehydration, nine healthy collegiate men ($24{\pm}2yrs,\;177{\pm}5cm,\;72{\pm}8kg,\;10.5{\pm}2.3%$ body fat) underwent three experiments. In each experiment, subjects ran on a treadmill to reduce individual body mass to $2.2{\pm}0.1%$ and consumed one of three beverages containing 0, 4, or 8% alcohol over 60 min followed by 4 hr of resting recovery. They consumed approximately 150% of weight loss $(2053{\pm}204,\;2091{\pm}149,\;and\;1943{\pm}295mL)$ and content of alcohol was $9.9{\pm}1.0(0%),\;71.9{\pm}5.1(4%)$, and $132.2{\pm}20.1g$ (8% trial). Body weight, urine volume and samples, blood samples, and thirst sensation were measured five times; at baseline, immediately after exercise, and 0, 1st, and 4th hr of recovery. Blood alcohol concentration after ingestion was $0.0{\pm}0.0(0%),\;0.1{\pm}0.02(4%)$, and $0.2{\pm}0.03%$ (8% trial). No differences in blood sodium and potassium concentrations, and urine specific gravity were noticed over time periods and trials. Thirst sensation tended to be elevated in all trials immediately after exercises and urine output was elevated during the recovery. The magnitude of changes in these variables was proportional to the alcohol concentrations, but not statistically significant. While serum osmolality was not different among trials and time periods in 0 and 4% trials, it was higher during recovery than the baseline in the 8% trial (P<0.01). Triglycerides did not change throughout the time period and among trials. Free fatty acids were elevated after exercise in all trials and 4th hr of recovery in 0% (P<0.05). Subjects' net body fluid balance at 4th hr of recovery was negatively maintained and proportional to alcohol concentrations. Only 8% trials showed a significant reduction at 1st and 4th hr of recovery compared to 0 hr. The results suggested that diuretic effect of alcohol after moderate level of dehydration appeared dose dependent, but beverage containing alcohol up to 4% did not induce impaired rehydration than alcohol free drinks. Alcohol effects on fat mobilization during recovery appeared to be minimal and the mechanism is unclear.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1415-1421
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• 2015

This study was performed to investigate the effects of puffed-red ginseng (PRG) powder and drink on blood glucose level and serum lipid profile in streptozotocin (STZ)-induced diabetic rats. For the experimental design, STZ-induced diabetic rats were fed PRG powder-supplemented diets (0.3%, 0.6%) and diluted drinks (0.14%, 0.28%) for 6 weeks. Concentrations of blood glucose during the experimental period decreased to 18.3 mg/dL in the 0.6% PRG diet group and 15.1 mg/dL in the 0.14% PRG drink group. Average reduction rate of blood glucose in the last week compared to reference blood glucose concentration decreased by 19.2% (A group), 37.4% (B group), 18.7% (C group), and 17.3% (D group) in the PRG treatment groups, respectively. These results indicate that PRG affects blood glucose via ginseng saponins administered in diet or drinking water, thereby suggesting that PRG has the ability to prevent increasing blood glucose in mild-induced diabetic rats.

• Journal of Life Science
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• v.19 no.12
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• pp.1743-1749
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• 2009

The purpose of this study was to investigate the effects of cucumber beverage intake on fluid-regulating hormones and CRP in amateur marathoners between the ages of 47~49. Among research subjects, 8 male middle-aged marathoners who have completed the full marathon course over 5 times and who have run for over 50 months were selected. In two marathon races, they received firstly water and secondly cucumber beverage: 10 ml before the race, 50 ml every 5 km, and 200 ml after the race, adding up to 10 drinks and 710 ml in total amount of beverage taken. For statistics, one-way ANOVA within the group was conducted through SPSS 12.0; for post-examination, Duncan was utilized; and for inter-group examination, an independent t-test was used. Before, right after, and after the marathon, the cucumber beverage intake group had a significantly decreased serum ADH concentration compared to the water intake group. Both the cucumber beverage and water intake groups had significantly increased serum rennin levels before, right after, and after the marathon. Both the cucumber beverage and water intake groups had significantly increased aldosterone before, right after, and after the marathon. CRP levels didn't show change. In conclusion, intake of cucumber beverage during a marathon race was found to help with fluid-regulating hormones. This research has attempted to continue to study the influence on hormones that control body fluids.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.648-658
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• 2014

The aim of this study was to investigate the relationships between eating habits and health among adolescents in Shanghai and Heze, China. A cross-sectional study was conducted in 2013 on 2,089 adolescents; 1,089 students were from Shanghai and 999 students from Heze region. Eating habits, weight, height, and nutritional knowledge were assessed using a self-administered questionnaire. Eating habits score was classified into two categories: healthy eating habits and unhealthy eating habits, based on "Korean Youth Risk Behavior Web-based Survey", for statistical data analysis. Associations between eating habits, BMI, and nutritional knowledge were examined using a general linear model with adjustment of potential confounding factors such as region, gender, age, parents' education level, and pocket money. Statistical analyses were performed using the SAS (version 9.3) program. Proportions of healthy eating habits group were 90.0% for breakfast (3-7 times/wk), 29.1% for fruit (${\geq}once/d$), 12.5% for vegetable (${\geq}3times/d$), 7.3% for milk (${\geq}2times/d$), 90.0% for fast food (<3 times/wk) consumption, respectively. The average BMI score was 20.1 (Shanghai 20.5 Heze 19.6), which is in the range of normal weight. Rates of obesity and overweight were 16.5% and 8.3% in Shanghai and Heze, respectively. There were significant negative correlations between intake frequencies of breakfast, fast food, biscuits, sugar, chocolate, and BMI score. Eating habits and nutritional knowledge score showed a significant positive correlation. These results showed better eating habits regarding eating regularity and consumption of fruits and soft drinks in Chinese adolescents compared with Korean adolescents, although cultural differences were not fully considered. This study demonstrated significant associations of BMI and nutritional knowledge with dietary behavior in Chinese adolescents in two regions of China. Further studies on Chinese adolescents from other regions in China should be considered.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.2
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• pp.387-391
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• 2007

Recently, much attention has been paid to developing various kinds of fermented herbal extracts, a new type of traditional herbal medicine, in the field of Korean traditional medicine. The fermentation of medicinal herbs is intended to exert a favorable influence on digestability, bioavailavility and pharmacological activity of herbal extract in the gastrointestinal tract. It also produces a number of fermentation products that intensify the nutritional and pharmacological aspects of the medicinal herbs. In order to develop a functional beverage of alleviating the aftereffects of the previous drinks, the extracts (HP-1) of fermented herbal mixture, including Artemisia capillaris Thunb., Lonicera japonica Thunberg, and Hovenia dulcis Thunb., were prepared and the medicinal effect as a hangover cure was evaluated in ethanol-loaded rats. The enzyme activities of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase-2 (ALDH2) were analyzed by measuring the concentration of blood ethanol and acetaldehyde. The mRNA expression of ADH and ALDH2 was also investigated through RT-PCR analysis. In the HP-1-treated group, the concentration of blood ethanol was significantly reduced at one hour after loading of ethanol, as compared to that in the saline-treated group. The reduced ethanol was converted to acetaldehyde, which resulted in rapid increase in acetaldehyde concentration in an hour. Acetaldehyde was started to decrease at 5 hours after ethanol loading. It implies that HP-1 is highly effective to stimulate the activities of ADH and ALDH2. The HP-1 treatment also activated the mRNA expression of ADH and ALDH. This study suggests that fermented herbal extract, HP-1 can be used as a functional beverage of alleviating the alcohol-induced hangover symptoms by stimulating the activities and gene expression of hepatic alcohol metabolizing enzymes.

• Journal of Mushroom
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• v.11 no.4
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• pp.303-307
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• 2013

The cultivation of Poria cocos on tree-stumps and logs, was first described at the beginning of the 13th century. Poria cocos has been used for medicinal purposes to treat physical and mental recuperation, promote diuresis, forgetfulness and physical weakening. The artificial cultivation techniques of P. cocos was reported in China in 1957. are reported. The basic study on morphological characteristics and artificial cultivation method of Poria cocos with pine tree log buried under ground were initiated by Rural Development Administration. To widen the utilization of harvested sclerotia of Poria cocos as new food stuffs, powder of the sclerotia were used for producing new soft drinks and supplemented to wheat flour to make functional bread. Last 30 years, the supply of P. cocos in Korea through cultivation could not meet the domestic demand, Korea collected P. cocos in the mountainous areas and also import the sclerotia from China. Since the domestic demand of the sclerotia in China increased, the price of imported sclerotia of P. cocos also increased. Recently, high-quality and high-yielding cultivation methods were developed in Gyeongbuk Agricultural Research and Extension Services (GARES). The new cultivation methods of P. cocos developed by GARES was to change traditional cultivation method from under ground to above ground cultivation house, and shortened cultivation period by half, and improved the quality of the sclerotia. Therefore, it is suggested that advanced new technology for production of sclerotia of P. cocos from under ground and above ground must be developed for fullfil the domestic demand of the sclerotia.

• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.259-271
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• 2007

The purpose of this study was to investigate the dietary habits and daily intake of nutrients in college students. This survey was conducted using a self-administered questionaire. The average heights and weights were 173.5 cm and 72.3 kg of male students and 161.8 cm and 57.2 kg of female students. The average of BMI was $24.2kg/m^2$ of male and $21.9kg/m^2$ of female, and the value of male students was higher than the value of female students. The response to the daily meals was 54.6% for '$2{\sim}3$ times/week'. The regularity of mealtime was 41.7% for irregular and the frequency eating after nine was 45.7% for '5-6 times/week', respectively. The repast was 72.2% for 'overeating and little eating' and was a significant difference of male and female students (p<0.05). The eating rate was higher '$10{\sim}20min$'. As for breakfast food eaten, skipping breakfast was 23.6% for 'no/week' and female students were higher than male students (p<0.05). The frequency of snacks was 36.0% for 'nothing' of males students and 34.8% for '3-4 times/week' of female students (p<0.05). The type of snack was a significant difference of males and females students (p<0.01), and was the highest 75.0% for carbonated drinks of males and 37.5% for snacks of females. The eating due to stress solution was a significant difference of male and female students (p<0.01), and was the highest 23.0% for 'frequency' of males and 44.7% for 'sometime' of females. As for food intake of male and female students, the meat intake was 66.7% for 'everything of male and female students. The fish intake was 68.1 % for '1-2times/week'. The milk, milk products, eggs and beans were each 40.3%, 58.3%, 56.9%, 47.2% for '1-2 times/week' (p<0.05). The fat intake was 55.6% for '$1{\sim}2$ times/week'. The average consumption of energy was 58% of male and 67% of female of estimated energy requirement (EER). Their mean ratio of carbohydrate: protein: fat was 57 : 15 : 28 of all subjects. The mean intakes of vitamin C and folic acid were 70% and 51% of males and 62% and 52% of females of recommended intake (RI). The mean intakes of Ca, P, Fe and Na were 71%, 140%, 146% of males and 72%, 122%, 76% of female of RI and 273% of males and 233% of females of adequate intake (AI). Therefore, nutritional education is necessary for college students to establish physicall and mentall optimal health conditions though nutritional intervention.