• Food Science and Biotechnology
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• 제18권5호
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• pp.1100-1108
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• 2009

Lactic acid bacteria (LAB) isolated from various fruits and vegetables were screened in order to determine appropriate fermentation starters for manufacturing functional fermented onion juice. From the initial screening test comprising more than 700 isolated LAB, 16 isolates were selected based on their acid production rate. Among the selected isolates, the fermentation broth of KC-007 exhibited the highest electron donating and nitrite scavenging activities, with values at pH 1.2 of 95.6 and 68.7%, respectively. From the overall results obtained in this study, we finally selected the bacterium KC-007 as a fermentation starter. This bacterium was identified and named as Pediococcus pentosaceus based on its morphological and physiological characteristics, carbon-utilization pattern (as assessed using an API 50CHL kit), and molecular genetic characteristics (as assessed using the nucleotide sequence of the 16S rRNA gene). The optimal temperature, pH, and starter inoculation concentration (v/v) required for growth of the isolated strain were $40^{\circ}C$, pH 4.0-6.0, and 2%(v/v), respectively.

• 동아시아식생활학회지
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• 제16권2호
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• pp.215-225
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• 2006

This study was peformed to evaluate the served menu and investigate the management of food service in Korean Buddhist temples. Among the available temples in the nation, 34 temples were carefully selected considering practice type, location and the gender characteristics. A survey about meal preparation and management was conducted to the cooking staff in each the temple using questionnaire by interview between Jan 2004 and Aug 2004. The menus over A five consecutive days menu was were also collected for analysis to analyse. Civilian cooking staffs were preparing meals in 23(67.6%) of the temples and the proportion 18(52.9%) of the temples were planning their own the menus was 52.9%. Most kitchens in the temples were equipped with modernized kitchen appliances. The major food supply was the conventional market Even though the majority of the temples were using processed food, Korean fermented sauces as the most traditional temple food products were prepared by themselves. There were 114 menu patterns and the most frequently served meal pattern was ${\ulcorner}Rice+Soup+Kimchi+3{\sim}4\;side\;dishes{\lrcorner}$. Analyzing from the cultural characteristics point of view, the most frequently served dish type was 'Korean'(90%), while other types were 'modified Korean'(3.7%) and 'Western'(2.7%). The varieties of Various 438 different dishes provided were 438 provided and with Kimchies (19.8%), Seasoned vegetables(16.8%) and Rice(11.0%) being the highest were high in frequency when dishes were categorized into dish classes. Among the main dishes, the frequency of gruel(13.7%) was relatively high. These results suggest the need to conduct Based upon the results found, it was required to continue further research about preserving and inheriting the originality and uniqueness of the temple food.

• 대한지역사회영양학회지
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• 제29권1호
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• pp.34-50
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• 2024

Objectives: Transformation through a sustainable food system to provide healthy diets is essential for enhancing both human and planetary health. This study aimed to explain about sustainable diets and illustrate appropriate measurement of adherence to sustainable diets using a pre-existing index. Methods: For literature review, we used PubMed and Google Scholar databases by combining the search terms "development," "validation," "sustainable diet," "sustainable diet index," "planetary healthy diet," "EAT-Lancet diet," and "EAT-Lancet reference diet." For data presentation, we used data from National Health and Nutrition Examination Survey, 2017-2018, among adults aged 20 years and older (n = 3,920). Sustainable Diet Index-US (SDI-US), comprising four sub-indices corresponding to four dimensions of sustainable diets (nutritional quality, environmental impacts, affordability, and sociocultural practices), was calculated using data from 24-hour dietary recall interview, food expenditures, and food choices. A higher SDI-US score indicated greater adherence to sustainable diets (range: 4-20). This study also presented SDI-US scores according to the sociodemographic status. All analyses accounted for a complex survey design. Results: Of 148 papers, 16 were reviewed. Adherence to sustainable diets fell into 3 categories: EAT-Lancet reference diet-based (n = 8), Food and Agriculture Organization (FAO) definition-based (n = 4), and no specific guidelines but including the sustainability concept (n = 4). Importantly, FAO definition emphasizes on equal importance of four dimensions of diet (nutrition and health, economic, social and cultural, and environmental). The mean SDI-US score was 13 out of 20 points, and was higher in older, female, and highly educated adults than in their counterparts. Conclusions: This study highlighted that sustainable diets should be assessed using a multidimensional approach because of their complex nature. Currently, SDI can be a good option for operationalizing multidimensional sustainable diets. It is necessary to develop a Korean version of SDI through additional data collection, including environmental impact of food, food price, food budget, and use of ready-made products.

• 대한지역사회영양학회지
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• 제21권1호
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• pp.53-64
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• 2016

Objectives: Nowadays, the multicultural families make up significant portion of Korean population and communities. Successful re-settling in a new country can be difficult, particularly when there are disparities in dietary behavior compared to home country. The objective of the study was to investigate the dietary behavior of marriage migrant women according to their nationality in multicultural families. Methods: The primary research was conducted targeting 94 marriage migrant women who came from China (40.4%), Vietnam (26.6%), and other countries except for Japan (33.0%). We investigated their dietary behavior, such as eating attitude and food choice behavior for Korea acculturation. We also studied dietary behavior among 14 selected subjects who had high level of integration and assimilation acculturation patterns by administering the Focus Group Interview (FGI). Results: The multicultural families had more integration acculturation patterns, which could have been influenced by their nationality. Vietnamese origin has the highest cultural adaptation as marginalization pattern. The common types of Korea acculturation were integration ($3.03{\pm}1.08$), separation ($3.10{\pm}0.59$), marginalization ($3.10{\pm}0.58$), followed by assimilation ($2.84{\pm}0.51$). There were significant differences in the four types of acculturation by marriage immigrant women's country of origin (p<0.05). According to dietary behavior, 'eliminating hunger' was the most important value in a meal. Chinese marriage migrant women, who had higher level of food intake attitude significantly, also considered 'being healthy' an important value. Regarding food choice behavior, Vietnamese had lowest frequency of homeland food intake. Most of marriage immigrant women were satisfied with the Korean food, and need for education was very high with interest for cooking, good nutrition, and managing their children's dietary life. Conclusions: Coping with a change in dietary behavior is one of the biggest transitional difficulties, and family members may need support to find their familiar food items and to continue their cultural food choice behavior in the local areas. Further researches with quantitative and qualitative analysis are needed to understand the effect of dietary behavior for acculturation in multicultural families.

• Asian Pacific Journal of Cancer Prevention
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• 제14권10호
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• pp.5671-5674
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• 2013

Incidence of breast cancer shows geographical variation, even within areas of ethnic homogeneity. Saudi Arabia has witnessed an increase in occurrence of breast cancer in its unexplored ethnic populations over the past few years. We aimed at determining whether any association exists between single nucleotide polymorphisms in breast cancer associated gene 1 (BRCA1) and breast cancer associated gene 2 (BRCA2) and the risk of breast cancer. TaqMan based Real Time Polymerase chain reaction genotyping assays were used to determine the frequency of single nucleotide polymorphisms in BRCA1 (rs799917) and BRCA2 (rs144848) in a group of 100 breast cancer patients and unaffected age matched controls of Saudi Arabian origin. The present data revealed that neither BRCA1 nor the BRCA2 studied variant show any significant association with the disease. This study failed to find any role of the concerned variants in breast cancer either as risk or as prognostic factors. The small number of patients registered was one of the limitations of this study. In summary, comparison of mutation profile with other ethnic populations and regions reflected both differences and similarities indicating co-exposure to a unique set of risk factors. The differences could be due to exposure to particular environmental carcinogens; different lifestyle, reproductive pattern; dietary or cultural practices of Saudi Arabian women that need further investigations.

• 한국식품과학회지
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• 제30권1호
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• pp.110-117
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• 1998

고정화 transglucosidase (TG)를 이용한 충진형 반응기를 만들어 isomaltooligosaccharides (IMO)의 연속생산 가능성을 살펴보고 기질용액의 농도와 유속에 따른 반응산물의 생성패턴과 운전안정성을 조사하였다. 고정화 TG에 의한 IMO의 생성패턴은 soluble TG의 경우와 동일하였다. 충진형반응기에 의해 생성된 포도당과 isomaltose의 농도는 기질인 maltose 용액의 농도와 종류에 관계없이 유속의 증가에 따라 지속적으로 감소되는 경향을 보였고 isomaltotriose 역시 10% 기질용액을 사용한 경우를 제외하고 같은 경향을 보였다. 반면, panose의 농도는 유속의 증가에 따라 증가하다가 감소하는 경향을 보였다. 기질농도가 10% 일 때, IMO의 최대수율은 2 mL/min 유속에서 52.1%였고, 20%와 30% (w/v)일 때는, $0.5{\sim}1.0\;mL/min$ 유속에서 각각 $39.0{\sim}38.0%,\;12.1{\sim}14.2%$의 최대수율을 보였다. 20%의 maltose를 함유한 조제당화액을 사용했을 때의 수율은 유속이 0.5 mL/min일 때 36.3%였다 본 충진형반응기는 $55^{\circ}C$에서 안정되게 운전되었다. 144시간 운전후에 초기 활성의 85%, 288시간 경과후에도 약 65%의 활성이 잔존하였다. 본 실험결과로 보아 IMO를 생산하기 위해 고정화 TG를 이용한 충진형반응기를 적용하는 것은 가능성이 클 것으로 예상되었다.

• 한국식품영양학회지
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• 제10권1호
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• pp.110-116
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• 1997

여과제균한 배추즙에 김치에서 분리한 7주의 젖산균을 단독 접종하고 1$0^{\circ}C$, 2$0^{\circ}C$, 3$0^{\circ}C$ 및 4$0^{\circ}C$에서 배양하면서 각각의 증식곡선을 작성하고, 이를 이용하여 각 배양온도에서의 유도시간과 세대시간을 구하였다. 3$0^{\circ}C$에서 배양할 때의 유도시간은 Leu. mesenteroides subsp. dextranicum은 168분, Leu. mesenteroides subsp. mesenteroides는 204분, Leu. paramesenteroides는 612분, Lac. bavaricus는 258분, Lac. homohiochii는 228분, Lac. plantarum은 270분 그리고 Lac. brevis는 264분이었고, 세대시간은 Leu. mesenteroides subsp. dextranicum 및 Leu. mesenteroides subsp. mesenteroides는 36분, Lac. bavaricus는 33분, Lac. homohiochii는 39분, Lac. plantarum은 66분, Lac. brevis는 42분 그리고 Leu. paramesenteroides는 162분이었다. 배양온도를 3$0^{\circ}C$에서 1$0^{\circ}C$로 낮출 때 모든 균주들의 유도시간과 세대시간이 크게 연장되었는데, 이러한 연장은 Lac. plantarum에서 더욱 현저하게 나타났다. 1$0^{\circ}C$, 2$0^{\circ}C$ 및 3$0^{\circ}C$에서는 Leu. mesenteroides subsp. mesenteroides의 유도시간과 세대시간이 Lac. plantarum의 그것보다 더 짧았다. 그러나 4$0^{\circ}C$에서는 이러한 양상이 완전히 전도되었다. 전반적으로 보아 배양온도가 낮아질수록 Leu. mesenteroides subsp. mesenteroides의 증식에 상대적으로 더 유리하였고, 배양온도가 높아질수록 Lac. plantarum의 증식에 상대적으로 더 유리하였다.

• Journal of Plant Biotechnology
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• 제40권3호
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• pp.178-183
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• 2013

본 연구의 목적은 더덕부정근 배양에서 MeJA 및 SA의 처리가 페놀화합물, 플라보노이드의 생산에 미치는 영향과 이러한 이차대사산물의 증가에 따른 더덕배양근의 항산화활성의 효과를 조사하기 위해 수행되었다. 다양한 농도의 MeJA 및 SA를 더덕배양근에 처리한 결과, 20 uM MeJA에서 총페놀 화합물의 생산은 74.53 mg/g으로 무처리구보다 2배 높은 함량을 보였다. 하지만, MeJA 및 SA의 처리는 부정근의 생장을 감소시키는 것으로 나타났다. 총플라보노이드의 함량 역시 20 uM MeJA의 처리구에서 38.45 mg/g으로 가장 높은 함량을 보였다. 20 uM의 MeJA 처리에 의한 총페놀화합물과 총플라보노이드 함량의 증가는 결과적으로 더덕부정근의 항산화활성을 $IC_{50}$ 값 수준에서 MeJA 무처리구에 비해 2배, 3년생 재배더덕에 비해서는 11배 이상 증가시키는 것으로 나타났다.

• 동아시아식생활학회지
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• 제19권3호
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• pp.316-326
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• 2009

Recently, local foods have drawn significant attention due to their intrinsic merits. Such foods not only have commercial potential, but also cultural value. Therefore, local foods must be well-maintained and fostered, and a comprehensive plan to develop them must be devised. In this aspect, various factors such as dietary attitudes, perceptions and concerns affecting their development should be considered. The present study was designed to investigate via survey the dietary attitudes, perceptions and concerns towards local foods among married women in Jeollabuk-do. The number of subjects was 434. According to the results, the highest frequency for consuming local foods was '1~3 times/month' for all ages. For the number of local foods subjects had ever tried, '7~8' was the highest overall with 36.8%, followed by '5~6', '3~4', '9~10', and '0~2' with 27.4%, 17.9%, 10.3% and 7.6%, respectively. However, there was a statistically significant difference according to age. The higher the person’s age, the higher the number of local foods they had tried. A similar pattern was shown in the number of local foods subjects had ever cooked. For those in their 20s and 30s, the highest number was '0~2', with 70.8% and 53.0%, respectively, while for those in their 40s the highest number was '3~4' with 38.5%, and for those above 50s it was '5~6' with 31.4%. Most of the subjects realized the need to advance the development of local foods. There were differences among the subjects for certain aspects concerning progression and development, opinions on the major drawbacks of local food development items served more often at home, and different views by age on taste modifications according to modern concepts. From this study, it can be concluded that the utilization of local foods increases with age, and the view that local food development should be based on the recovery and/or maintenance of original tastes becomes more prevalent with age.

• 한국식품조리과학회지
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• 제14권5호
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• pp.566-576
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• 1998

New Zealand의 Chirstchurch와 Malaysia의 Kuala Lumpur에 거주하는 한국인을 대상으로 한국음식의 이용실태와 식생활 양상을 조사한 결과는 다음과 같다. 1. 한국전통음식의 계승 필요성에 대해서 전체응답자의 47.3%가 전통대로 계승해야 한다고 하였고 이러한 의식은 연령이 높아질수록 더 많았다. 한국음식 조리의 어려운 점은 응답자의 52.9%가 조리방법이 복잡한 점이라 했고 일상적인 한국음식의 섭취빈도와 한국음식에 대해 자부심을 느끼는 정도는 각각 4.36점, 4.16점으로 비교적 높게 나타났으며 이 두 항목 모두 36세 이상에서 더 높은 점수를 보였다. 2. 한국음식 31종류 중에서 김치는 매일 먹는 것으로 나타났으며 찌개류, 육류구이, 두부음식, 생선구이, 탕류, 국수류, 전골류, 조림류, 전유어, 전통차 순으로 섭취가 많았다. 거주지역별로 육류구이만 New Zealand 거주자에게서 더 높은 섭취빈도를 보였으나 국수류, 만두국류, 찌개류, 조림류, 생선 등의 섭취빈도는 Malaysia거주자들에게서 더 높게 나타났다. 3. 김치류는 응답자의 93.1%가 집에서 담가 먹고 있고 고추장, 된장 등은 사먹거나 친지가 보내준 것을 이용한다고 하였는데 New Zealand 거주자는 사먹는 비율이 높은 반면 Malaysia거주자는 친지가 보내주는 비율이 높았다. 4. 외국 거주 후 식품소비의 변화정도는 두 지역에서 양념류와 곡류는 변화를 보이지 않았으나 해조류의 이용은 감소하였고 특히 New Zealand 거주자의 경우 육류와 유제품의 소비가 크게 증가하였다. 5. 거주지역 에서 생산되는 식품의 조리는 전체 응답자의 1/2이 한국식으로 한다고 하였고 거주국의 식사형태의 도입이 조금 있다는 63.3%로 나타났다. 하루 세끼의 식사형태는 아침에 밥을 먹는다는 비율이 전체의 반 이상이었고 저녁은 78.2%로 나타났다. 6. 여러 instant food중 라면, 햄 및 소시지, 피자의 섭취빈도가 비교적 높았으며 연령이 낮을 수록 그 빈도는 더 높았다. 외식의 빈도는 Malaysia거주자들이 New Zealand 거주자들 보다 훨씬 높았고 외식시 주로 선택하는 음식은 New Zealand 거주자들은 pizza, ham-burgers, fried chicken등의 fast food의 이용비율이 높은 반면 Malaysia 거주자들은 중국음식, 만두 및 면류의 이용이 비교적 많은 편이었다. 이상의 결과를 종합해 보면 외국에 거주하면서 한국의 전통적인 특성을 간직하고자 하는 의식을 가지고 있음을 볼 수 있으며 하루 세끼의 식사형태에서 밥을 중심으로 하는 비율은 국내 보다 크게 낮았지만 여전히 다른 식사형태 보다 높은 것을 알 수 있다. 한국 고유의 식문화 특성을 가지면서 거주지역의 식품생산 및 사회 문화적 특성에 영향을 받음으로써 거주국의 식품, 식사 형태, 조리방법을 도입하는 등 부분적으로 변화가 진행되고 있음을 확인 할 수 있었다.