• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2003년도 정기총회 및 54차 학술발표회:건강기능식품의 유효성평가
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• pp.56-59
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• 2003

• 문화기술의 융합
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• 제7권1호
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• pp.272-283
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• 2021

연구의 목적은 농촌관광 내재적동기와 음식선호의 관련성을 살펴봄으로써 농촌관광 음식상품의 방향을 제안하는 것이다. 분석을 통해 농촌관광 내재적동기는 '여가지향', '가족지향', '관계지향', '건강지향', 음식선호는 '요리건강성', '재료기능성', '지역자원성', '소비체험성' 요인이 추출되었다. 상관관계 분석결과 '여가·건강지향'은 요리건강성, '건강·관계지향'은 재료기능성, '여가·가족·관계지향'은 지역자원성, 관계지향은 소비체험성과 유의미한 관계가 있는 것으로 조사되었다. 그러므로 휴식과 힐링, 건강을 원하는 관광객에게는 건강한 요리를 제공하고, 가족 등과 여가 시간을 희망하는 관광객은 향토요리나 특산물요리를 제공하며, 사람과의 관계를 원하는 관광객은 기능성식품이나 한방약초 요리가 권장된다. 관광객 요구에 맞는 농촌관광 음식상품은 관광객의 만족도를 높임으로써 재방문을 유도하여 농촌관광의 확대를 통해 농촌 지역 경제 활성화를 가져올 것이다.

• 동아시아식생활학회지
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• 제6권2호
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• pp.273-276
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• 1996

The Traditional Food mean the plants which bear nutritional function and of which purpose is keeping health. However, when it is used for protection or cure of disease, we can call them medicinal substances. Therefore medicine and eating are ultimately same. Because of this point of a dietetic material medical foodstuff, if we obey Mother Nature and make a balanced diet, everyone will be able to enjoy a long life with keeping health.

• 한국식품위생안전성학회지
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• 제21권4호
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• pp.269-273
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• 2006

소르빈산 칼륨은 소르빈산의 일종으로 항세균 및 곰팡이 발육 저지 효과를 갖고 있다. 이러한 성질로 인하여 소르빈산 칼륨은 곰팡이와 진균에 대한 식품 방부제로서 사용되고 있다. 소르빈산 칼륨은 많은 양에 노출되었을 때도 체내에서 수분과 이산화탄소로 분해되는 특성으로 인하여 독성이 없는 것으로 알려져 있다. gap junction을 통한 세포 간 신호 전달(GJIC)는 생체의 성장과 분화에 있어서 조직의 항상성 유지에 본질적인 역할을 하고 있다. 본 연구는 WB-F344 랫드의 정상 간 상피 세포(WB 세포)에서 소르빈산 칼륨을 노출하였을 때 GJIC에 대하여 어떤 영향을 미치는지 알아보았다. 그 결과 소르빈산 칼륨에 노출에 의하여 WB세포의 GJIC가 농도 및 시간 의존적으로 현격하게 감소하는 것을 관찰하였다. 소르빈산 칼륨은 GJIC를 강력하게 억제하며, 이는 WB 세포에서 gap junction을 구성하는 connexin 43의 인산화와 병행하는 것을 확인하였다. 소르빈산 칼륨이 gap junction의 기능을 방해함으로 인해 소르빈산 칼륨에 의한 간독성이 유발될 수 있을 것이다.

• Journal of Microbiology and Biotechnology
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• 제30권6호
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• pp.903-911
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• 2020

Addition of probiotics to yogurt with desired health benefits is gaining increasing attention. To further understand the effect of probiotic Lactobacillus plantarum on the quality and function of fermented milk, probiotic fermented milk (PFM) made with probiotic L. plantarum K25 and yogurt starter (L. delbrueckii ssp. bulgaricus and Streptococcus thermophilus) was compared with the control fermented milk (FM) made with only the yogurt starter. The probiotic strain was shown to survive well with a viable count of 7.1 ± 0.1 log CFU/g in the PFM sample after 21 days of storage at 4℃. The strain was shown to promote formation of volatiles such as acetoin and 2,3-butanediol with milk fragrance, and it did not cause post-acidification during refrigerated storage. Metabolomics analysis by GC-MS datasets coupled with multivariate statistical analysis showed that addition of L. plantarum K25 increased formation of over 20 metabolites detected in fermented milk, among which γ-aminobutyric acid was the most prominent. Together with several other metabolites with relatively high levels in fermented milk such as glyceric acid, malic acid, succinic acid, glycine, alanine, ribose, and 1,3-dihydroxyacetone, they might play important roles in the probiotic function of L. plantarum K25. Further assay of the bioactivity of the PFM sample showed significant (p < 0.05) increase of ACE inhibitory activity from 22.3% at day 1 to 49.3% at day 21 of the refrigerated storage. Therefore, probiotic L. plantarum K25 could be explored for potential application in functional dairy products.

• Nutrition Research and Practice
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• 제16권5호
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• pp.589-603
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• 2022

BACKGROUND/OBJECTIVES: Previous studies have reported that protein supplementation contributes to the attenuation of inflammation. Serious trauma such as burn injury usually results in the excessive release of inflammatory factors and organs dysfunction. However, a few reports continued to focus on the function of protein ingestion in regulating burn-induced inflammation and organ dysfunction. MATERIALS/METHODS: This study established the rat model of 30% total body surface area burn injury, and evaluated the function of blended protein (mixture of whey and soybean proteins). Blood routine examination, inflammatory factors, blood biochemistry, and immunohistochemical assays were employed to analyze the samples from different treatment groups. RESULTS: Our results indicated a decrease in the numbers of white blood cells, monocytes, and neutrophils in the burn injury group administered with the blended protein nutritional support (Burn+BP), as compared to the burn injury group administered normal saline supplementation (Burn+S). Expressions of the pro-inflammatory factors (tumor necrosis factor-α and interleukin-6 [IL-6]) and chemokines (macrophage chemoattractant protein-1, regulated upon activation normal T cell expressed and secreted factor, and C-C motif chemokine 11) were dramatically decreased, whereas anti-inflammatory factors (IL-4, IL-10, and IL-13) were significantly increased in the Burn+BP group. Kidney function related markers blood urea nitrogen and serum creatinine, and the liver function related markers alanine transaminase, aspartate aminotransferase, alkaline phosphatase, and lactate dehydrogenase were remarkably reduced, whereas albumin levels were elevated in the Burn+BP group as compared to levels obtained in the Burn+S group. Furthermore, inflammatory cells infiltration of the kidney and liver was also attenuated after burn injury administered with blended protein supplementation. CONCLUSIONS: In summary, nutritional support with blended proteins dramatically attenuates the burn-induced inflammatory reaction and protects organ functions. We believe this is a new insight into a potential therapeutic strategy for nutritional support of burn patients.

• 한국식생활문화학회지
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• 제22권2호
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• pp.210-217
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• 2007

The purpose of this study was to elicit types of food-related lifestyle of undergraduates and to examine the relationship between each ape of food-related lifestyle and an attribute of selecting a restaurant. Self-administrated questionnaires were completed by 368 students and data were analysed by frequency, factor, reliability and canonical correlation. Five factors were obtained from factor analysis of food-related lifestyle ; Factor1 'health seeking type', Factor2 'taste seeking type', Factor3 'Popularity seeking type', Factor4 'safety seeking type', Factor5 'mood seeking type'. Restaurant selection attribute were extracted into six factors, Factor1 'taste and service', Factor2 'interior‘, Factor3 'convenient for approach', Factor4 'marketing strategy', Factor5 'food quality', Factor6 ’menu and price‘ Canonical correlation analysis showed two significant functions. Canonical function1 showed that food-related lifestyles of taste seeking type and safety seeking type were indicated to have significant positive relationships with the food qualify, taste and service in the restaurant selection attributes. Canonical function2 also showed that a significant positive relationships between health seeking type and accessibility, and a significant negative relationships between health seeking type and taste & service and between health seeking type and menu & price. Finally the result of the study provide some insight into the types of marketing stratagem that can be effectively used by operator who manage restaurant.

• Animal Bioscience
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• 제35권10호
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• pp.1616-1627
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• 2022

Objective: This work was conducted to investigate the effects of oxidative stress on meat quality, mitochondrial function, calcium metabolism and ferroptosis of broilers. Methods: In this study, a total of 144 one-day-old male Ross 308 chicks were divided into 3 groups (control group, saline group, and hydrogen peroxide [H₂O₂] group) with 6 replicates of 8 broilers each. The study lasted for 42 d. The broilers in the saline and H₂O₂ groups were intraperitoneally injected with 0.75% saline and 10.0% H₂O₂ on the 16th and 37th day of the experimental period respectively, the injection volumes were 1.0 mL/kg of broiler body weight. On the 42nd day of the experimental period, two chicks were randomly selected from each cage, a total of thirty-six chicks were stunned by electric shock and slaughtered to collect breast muscle samples. Results: The H₂O₂ exposure reduced pH value, increased drip loss and shear force of breast meat (p<0.05), impaired the ultrastructure and function of mitochondria. The H₂O₂ exposure damaged the antioxidant system in mitochondria, excessive reactive oxygen species carbonylation modified calcium channels on mitochondria, which impaired the activities of key enzymes on calcium channel, resulted in the increased calcium concentration in cytoplasm and mitochondria (p<0.05). In addition, the H₂O₂ exposure increased the iron content and lipid peroxidation (p<0.05), which induced ferroptosis. Conclusion: Oxidative stress could impair meat quality by causing mitochondrial dysfunction, resulting in calcium metabolism disorder and ferroptosis.

• 동아시아식생활학회지
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• 제24권6호
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• pp.691-699
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• 2014

The purpose of this study was to examine the effect of temple food intake on health improvement. The survey was conducted from September to October 2013. The subjects in this study were 46 adults who participated in short-term 'Temple Stay' program. Every meal was prepared according to prearranged temple food menu, and it was provided to subjects for 4 weeks. Dietary intake, anthropometric measurements and biochemical parameter were measured and nutritional & health status were analyzed to find the effect of the program. Nutrients content of the temple food was sufficient to dietary reference intake while content of fat, fiber, vitamin A and calcium from the meal was significantly higher than the subjects' usual diet. Mean body weight, BMI and blood pressure (systolic and diastolic) related with obesity and hypertension decreased after the program. The index referring to liver function and cardiovascular disease risk such as serum ALT, ${\gamma}$-GTP, TG and LDL decreased while HDL increased thereby showing positive effect. The above results anticipate that temple foods with an affirmative effect in improving health status have a potential benefit that can be applied to general food service. Further detailed study might provide information in developing healthy diet for a corresponding clinical problem.

• 한국치위생학회지
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• 제15권4호
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• pp.583-591
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• 2015

Objectives: The purpose of the study was to investigate the effect of family function and oral health concern on the oral health impact profile (OHIP) in the adolescents. Methods: A self-reported questionnaire was completed by 368 middle school students in Gyeongnam from June 9 to 20, 2014. Except incomplete answers, 337 data were analyzed by frequency analysis, chi-square test, t-test, ANOVA, Pearson's correlation coefficient and multiple regression analysis using SPSS 20.0 program. The questionnaire consisted of eight questions of the general characteristics of the subjects, seventeen questions of family function, eleven questions of oral health concern, fourteen questions of oral health impact profile (OHIP)-14. Results: OHIP-14 was higher and it showed better oral health-related quality of life in lower grade, liberal parents' rearing attitude, and satisfaction with parent-child relationship. The family function and oral concern were significantly correlated with the OHIP-14. The influencing factors on the oral health-related quality of life are the family function of communication, oral concern of self oral care and food, and general characteristics. Conclusions: The oral health-related quality of life in the adolescents was affected by family function and oral health concern. It is very important and necessary to develop and apply the oral health promotion program including the family function in the adolescents.