• Journal of Nutrition and Health
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• v.36 no.10
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• pp.1030-1035
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• 2003

This study was conducted to evaluate the safety of herbicide-resistant rice, a genetically modified organism (GMO) developed by the Rural Development Administration, in Sprague-Dawley rats. The nutrient content of herbicide-resistant polished and brown cooked rice was compared with that of conventional Ilpum polished and brown cooked rice to assess composition equivalence. Compositional analysis was performed to measure proximates, fiber, and minerals before animal feeding. Growing male rats were fed one of the following four diets for six weeks: Ilpum polished cooked rice (IP) and Ilpum brown cooked rice (IB) as a non-GMO and herbicide-resistant polished cooked rice (GP) and brown cooked rice (GB) as a GMO. We checked clinical symptoms (anorexia, salivation, diarrhea, polyuria, anuria, fecal change) every day, food intake, change of body weight twice a week, and serum biochemistry and organ weights after 6 weeks of experimental feeding among the four groups. Nutrient content of the herbicide-resistant rice was similar to that of the non-transgenic control and was within the published range observed for non-transgenic rice. We could not find any significant difference in the above-mentioned items as the index to be checked in the animals fed the GMO. These results suggest that the nutrient content of genetically modified herbicide-resistant rice is compositionally equivalent to that of conventional Ilpum rice and that growing male rats fed herbicide-resistant rice are no different from those fed Ilpum rice, non-GMO for 6 weeks.

• Journal of Nutrition and Health
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• v.46 no.2
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• pp.186-196
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• 2013

The objective of this study was to develop a semi-quantitative food frequency questionnaire (FFQ) for an adult population for use in the Korea National Health and Nutrition Examination Survey (KNHANES). The 24-hour recall data for 2,939 subjects aged 19 years and over from the fourth KNHANES first year (2007) were used to extract the items included in the questionnaire. The FFQ items were developed by selection of major dishes based on the cumulative contribution rate, between-person variability based on the cumulative R2 of energy and 14 nutrients (carbohydrate, protein, fat, crude fiber, calcium, phosphorous, iron, sodium, potassium, vitamin A, thiamin, riboflavin, niacin, and vitamin C) and the number of consumers of each dish. In addition, the FFQ items were revised with analysis of 24-hour recall data of the fourth KNHANES second and third year (2008, 2009). Finally, 112 items were included in the FFQ and grouped as follows: rice (5 items), noodles and dumplings (6), breads and rice cakes (8), soups and stews (12), soybeans, eggs, meat and fish (23), vegetables, seaweed and potatoes (27), milk and dairy products (4), fruits (13), beverages (5), snacks (6) and alcoholic beverages (3). The food items of FFQ accounted for an average of 87.0% of energy and 14 nutrient intakes and also accounted for 81.7% of the between-person variability. The frequency range of the FFQ items was classified into nine categories (never or seldom, once per month, 2-3 times per month, once per week, 2-4 times per week, 5-6 times per week, once per day, twice per day and three times per day) and the portion size was divided into three categories (small, medium and large). We expect that this developed dish-based FFQ could be used in assessment of longterm dietary intakes of Korean adults.

• Journal of Nutrition and Health
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• v.50 no.3
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• pp.257-269
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• 2017

Purpose: This study was conducted to evaluate the risk of metabolic factors in adults consuming 3-in-1 coffee from the 2012~2015 Korea National Health and Nutrition Examination Survey (KNHANES). Methods: A total of 5,872 subjects (male = 2,253, female = 3,619) aged 19~64 yrs were presented with food frequency questionnaires, and they were classified according to coffee consumption level and types of coffee consumed (black coffee, ${\leq}1$ time/day of 3-in-1 coffee, > 1 and ${\leq}2$ times/day of 3-in-1 coffee, > 2 times/day of 3-in-1 coffee). Analysis was conducted by gender for age-stratified groups: 19~39 (male = 968 and female = 1,285) and 40~64 (male = 1,468, female = 2,151) yrs old. Results: Black coffee consumption was associated with a significantly higher education level and household income compared to 3-in-1 coffee consumption in both males and females. The > 2 times/day group had significantly more smokers compared to other patterns of coffee consumption in both males and females. In the 40~64 yrs age group, males and females in the > 2 times/day group had significantly lower density of micronutrients such as fiber, niacin, vitamin C, calcium, phosphorus, and potassium compared with black coffee consumption. In the 40~64 yrs age group, males (OR: 2.03, 95% CI: 1.13~3.64) in the > 2 times/day group were at a higher risk of metabolic syndrome compared with black coffee consumption after multivariable adjustment. Conclusion: We found that frequency of 3-in-1 coffee consumption may be associated with prevalence of metabolic syndrome in males aged 40~64 yrs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.810-814
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• 2004

This research was conducted to evaluate the safety of the herbicide-resistant rice, a genetically modified organism (GMO) developed by the Rural Development Administration by exposing it to 12 months old Sprague-Dawley rats for 8 weeks. The composition of herbicide-resistant brown rice with/without heating treatment was compared with those of conventional Ilpum brown rice with/without heating treatment to assess composition equivalence. Compositional analysis was performed to measure proximates, fiber, and minerals. The nutritional components of herbicide-resistant rice were similar to those of the nontransgenic control or were within the normal range of nontransgenic rice. Four groups of experimental male rats were fed one of the following diets for eight weeks: Ilpum brown rice (I) and its heated rice (IH) as non-GMO, and herbicide-resistant brown rice (G) and its heated rice (GH) as GMO- We checked clinical symptoms (anorexia, salivation, diarrhea, polyuria, anuria, fecal change), food intake, and water consumption every day, change of body weight once a week, and serum biochemistry and organ weights after 8 weeks of experimental feeding We did not find any significant differences in the above-mentioned items. These results suggested that genetically modified herbicide-resistant rice was compositionally equivalent to conventional Ilpum rice, and nutritional characteristics and safety of herbicide-resistant rice in old male rats treated for 8 weeks were not different from those of Ilpum rice, non-GMO.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.12
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• pp.1923-1932
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• 2019

Objective: We investigated visual marbling level (VML) influence on pork loin physicochemical traits, consumer palatability responses, VML liking, purchase intent, and their relationships. Methods: For each of five slaughtering dates, at 24-h postmortem, nine paired Duroc castrated male boneless Longissimus dorsi (LD) muscles were categorized into low (LM, score 1 to 2, n = 3), medium (MM, score 3 to 4, n = 3), and high (HM, score 5 to 6, n = 3) VML. Meat physicochemical quality traits and consumer responses (n = 389) on palatability and VML liking, and purchase intent were evaluated. The experiment was in randomized complete block design. Analysis of variance, Duncan's multiple mean comparisons, and correlation coefficients were determined. Results: VML correspond to crude fat (r = 0.91, p<0.01), but both were reversely related to moisture content (r = -0.75 and -0.91, p<0.01, respectively). As VML increased, ash (p<0.05) and protein (p = 0.072) decreased, pH and $b^{\star}$ increased (p<0.05), but drip, cooking (p<0.05) and thawing (p = 0.088) losses decreased. Among treatments, muscle fiber diameter, sarcomere length, total and insoluble collagen contents, $L^{\star}$, and $a^{\star}$ did not differ (p>0.05). Compared to the others, HM had lower collagen solubility percentage (p<0.05), but similar (p>0.05) Warner-Bratzler shear force (WBSF). No differences (p>0.05) were found in juiciness, overall flavor, oiliness, and overall acceptability, but HM was more tender (p<0.05) than the others. Based on VML, consumers preferred MM to HM (p<0.05), while LM was similar to MM and HM (p>0.05). Corresponding to VML preference (r = 0.45, p<0.01), consumers (83%) would (p<0.01) definitely and probably buy MM, over LM (74%), and HM (68%), respectively. Conclusion: Increasing VML in pork LD altered its chemical composition, slightly increased pH, and improved water holding capacity, thereby improving its tenderness acceptability. Marbling might reduce chewing resistance, as lower collagen solubility in HM did not impact tenderness acceptability and WBSF. While HM was rated as most tender, consumers visually preferred and would purchase MM.

• Food Science and Preservation
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• v.11 no.1
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• pp.106-110
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• 2004

The objective of this study was carried out to investigate nutritional characteristics and biological activities effects of Korean leaf of Rosa davurica Pall. in vitro. They were extracted with methanol and then further fractionated to n-hexane, chloroform, ethyl-acetate, n-butanol and water from methanol extracts. Methods of the antigenotoxic used in this experiment were UVA/UVB absorption property and DPPH radical scavenge. The proximate compositions of leaves of Rosa dauvrica Pall were 67.5％ of crude Moisture, 0.7％ of crude fat, 6.8％ of crude protein, 6.1％ of crude ash, and 20.8％ of crude fiber. The major minerals were K (1637.2 mg％), Ca (219.5 mg％), P (182.1 mg％), and Mg (135.1 mg％). Most of the fractions of methanol extract which leaves of Rosa dauvrica Pall. have strong absorbency at UVB region (308 nm) and UV A region (350nm). These fractions have a good absorbency property as synthetic filter and could be served as substitutes for synthetic UV sunscreen agents. All fractions (n-hexane, ethyl-acetate, n-butanol and water) from methanol extracts except chloroform fraction exhibited DPPH radical scavenging activity with IC$\_$50/ of 35.3, 6.0, 14.0, and 18.0 $\mu\textrm{g}$/mL.

• Food Science and Preservation
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• v.16 no.4
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• pp.549-553
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• 2009

The mushroom Agrocybe chaxingu was analyzed to evaluate the nutritional value of this potential food. The moisture content was 88.9% in the fruiting body of A. chaxingu, and the proportions of ash, crude fiber, carbohydrate, crude protein, and crude fat were 0.9%, 1.4%, 7.2%, 2.5% and 0.4% by weight, respectively. A. chaxingu contained 1.29 mg/100 g edible weight of vitamin $B_1$, and the contents of vitamin $B_2$, vitamin $B_3$, and vitamin C were 0.15 mg, 0.32 mg, and 18.4 mg per 100 g of wet mushroom. Potassium (3,318 mg/100 g, dry basis) was found at the highest concentration in A. chaxingu. In addition, the mushroom contained many other minerals (all figures are mg per 100 g of dried mushroom) such as phosphorus (909.7), magnesium (141.3), sodium (12.7), zinc (7.4), iron (6.5), copper (2.8), manganese (0.8), and nickel (0.1). The results indicate that A. chaxingu is a valuable nutrient source.

• Food Science and Preservation
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• v.16 no.4
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• pp.525-533
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• 2009

To explore cattail pollen powder as a functional food ingredient, we analyzed the general components of pollen powder, tested changes in the physical properties of dough containing the powder, and investigated the process ability of powder-containing dough in bread making by adding 3%, 6%, or 9% by weight of pollen powder to wheat flour. Cattail pollen powder consisted of (all w/w) 12.7-13.2% water, 15.7-17.8% crude protein, 1.3% crude fat, 7.5-7.7% free sugar, 14.7-18.6% crude fiber, 3.4-4.9% pollen, and 49.7-55.9% soluble nitrogen-free extract (NFE). Analysis of the physical properties of dough mixed with pollen powder showed that as more pollen powder was added, the absorption rate increased, but dough stability decreased. With increasing levels of cattail pollen powder, the falling number decreased, and amylase activity increased. Fermentability was highest in dough made with 3% by weight of pollen powder, and the bread product made from such dough had the greatest volume. As more cattail pollen powder was added, the moisture activity in dough tended to decrease to a greater extent than seen in control dough, and this tendency increased with time. We found that longer storage periods were associated with greater hardness and springiness, which indicated degradation in product quality. Therefore, it is suggested that bread products containing cattail pollen powder should be consumed within 3 days of preparation. In a taste survey, bread baked with 3% (w/w) cattail pollen powder scored highest in all questionnaire items.

• Korean Journal of Plant Resources
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• v.27 no.2
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• pp.125-132
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• 2014

In this study, the chemical constituents of bulb from Lilium lancifolium and Lilium tsingtauense were investigated. The content of moisture, crude protein and fiber of bulb from L. tsingtauense was higher than that of L. lancifolium, whereas the content of crude ash and nitrogen free extract of bulb from L. lancifolium was higher than that of L. tsingtauense. HPLC analysis revealed that total free sugar and amino acid content of bulb from L. tsingtauense was higher than that of L. lancifolium. There was no remarkable difference in proximate composition between the two species. The content of p-coumaric acid and ferulic acid was 1.93 mg% and 0.25 mg% in ethyl acetate fraction of L. lancifolium, on the other hand, 2.94 mg% and 0.46 mg% in ether fraction of L. tsingtauense. These results suggest that the bulb of L. tsingtauense can be considered as promising oriental medicine resource likewise L. lancifolium.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.449-457
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• 2021

This study analyzed the nutritional composition (proximate composition, total dietary fiber, calories, minerals, fatty acids, and amino acids) of 10 noodle products (tteok ramyun, jjamppong ramyun, kimchi ramyun, instant udon, cup ramyun, jajangmyun, bibimmyun, cream spaghetti, ssalguksu, and milmyun), which account for 85% of the cumulative intake of one or more key nutrients, using data from the 7^th Korea National Health and Nutrition Examination Survey. The moisture contents of bibimmyun, jajangmyun, and cream spaghetti were lower than those of the other noodle products, whereas the crude fat, crude protein, carbohydrate, and calorie contents were the highest. Cream spaghetti had the highest mineral, fatty acid, and amino acid contents, followed by bibimmyun and jajangmyun. Ssalguksu had the lowest contents of most nutrients. These data could be used to populate a food composition database, which can provide consumers with the nutritional information about frequently consumed noodle products.