• 한국식생활문화학회지
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• 제25권6호
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• pp.671-679
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• 2010

This study investigated the perception, evaluation, and the possibility for globalizing Korean foods and Yak-sun among different nationalities of foreigners living in Korea. A survey was conducted with 171 foreigners (eastern Asian, southeastern and central Asian, European, and American). The questionnaire was composed of three parts, including perception, evaluation, and the possibility for globalizing Korean foods and Yak-sun. The reason for choosing Korean foods cited by southeastern and central Asians and Americans was "taste", whereas eastern Asians and Europeans chose "culture" and "curiosity", respectively. Americans and Europeans considered "spiciness" as a reason not to choose Korean foods (P<0.001). Regarding the possibility of globalizing Korean foods, eastern Asians and Americans/Europeans/southeast Asians and central Asians responded "Korean dining culture" and "incomprehensive menus", respectively (P<0.05). An "explanation of the menu to foreigners" was regarded as the main suggestion for globalizing Korean food. Most of the respondents understood that Yak-sun is an oriental medicinal food that provides improved health and disease prevention. A number of Europeans and Americans expressed high interest in the conceptualization of Yak-sun (P<0.001). With regard to the priority for developing Yak-sun, eastern Asians, southeastern and central Asians, and Europeans picked out "health status improvement", whereas "improved nutritional status" was manifested in the majority of the American's responses (P<0.001). Therefore, it is crucial that "localization" be applied to Korean foods and Yak-sun to meet the international standard. Furthermore, it is necessary to provide simplified and correct Korean food content information to foreigners.

• Nutrition Research and Practice
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• 제17권6호
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• pp.1099-1112
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• 2023

BACKGROUND/OBJECTIVES: Dyslipidemia causes metabolic disorders such as atherosclerosis and fatty liver syndrome due to abnormally high blood lipids. Purple perilla frutescens extract (PPE) possesses various bioactive compounds such as α-asarone, chlorogenic acid and rosmarinic acid. This study examined whether PPE and α-asarone improved dyslipidemia-associated inflammation and inhibited atheroma formation in apolipoprotein E (apoE)-deficient mice, an experimental animal model of atherosclerosis. MATERIALS/METHODS: ApoE-deficient mice were fed on high cholesterol-diet (Paigen's diet) and orally administrated with 10-20 mg/kg PPE and α-asarone for 10 wk. RESULTS: The Paigen's diet reduced body weight gain in apoE-deficient mice, which was not restored by PPE or α-asarone. PPE or α-asarone improved the plasma lipid profiles in Paigen's diet-fed apoE-deficient mice, and despite a small increase in high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein (LDL)-cholesterol, and very LDL were significantly reduced. Paigen's diet-induced systemic inflammation was reduced in PPE or α-asarone-treated apoE-deficient mice. Supplying PPE or α-asarone to mice lacking apoE suppressed aorta atherogenesis induced by atherogenic diet. PPE or α-asarone diminished aorta accumulation of CD68- and/or F4/80-positive macrophages induced by atherogenic diet in apoE-deficient mice. Treatment of apoE-deficient mice with PPE and α-asarone resulted in a significant decrease in plasma cholesteryl ester transfer protein level and an increase in lecithin:cholesterol acyltransferase reduced by supply of Paigen's diet. Supplementation of PPE and α-asarone enhanced the transcription of hepatic apoA1 and SR-B1 reduced by Paigen's diet in apoE-deficient mice. CONCLUSIONS: α-Asarone in PPE inhibited inflammation-associated atheroma formation and promoted hepatic HDL-C trafficking in dyslipidemic mice.

• 한국식품저장유통학회지
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• 제16권6호
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• pp.838-842
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• 2009

본 연구는 셀레늄(Se) 처리가 '원황' 배 과실품질에 미치는 영향을 구명하고자 실시하였다. 과실의 색상과 과형은 처리 간에 차이가 없었다. 모든 Se처리는 과실 내 칼륨과 Se함량을 높였으며, 과실의 단맛을 높이고 신맛을 줄이는 결과를 나타냈다. 저온 저장 시 과실의 경도를 조사한 결과, 모든 Se 처리구에서 대조구보다 높은 과실경도를 유지했다. 또한 Se 처리구에서, 높은 과실 비중과 과육 내 치밀한 세포 조밀도를 나타내서, 배 과일의 상품성을 저하시키는 바람들이 현상을 감소시켰다. 전체적으로 Se 처리방법에 따른 과실품질의 유의적인 차이는 크지 않았으나, Se 엽면 살포구에서 보다 더 나은 상품성 과실을 생산할 수 있는 토대를 마련하였다.

• 한국축산식품학회지
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• 제20권1호
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• pp.30-35
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• 2000

The method used to remove cholesterol from egg by using $beta$-cyclodextrin was relatively stable and efficient. The aim of this study was to cost down by recycling $\beta$-cyclodextrin used to remove cholesterol from egg yolk because $\beta$-cyclodextrin was expensive. The solvents used to separate $\beta$-cyclodextrin from $\beta$-cyclodextrin complex containing egg yolk cholesterol were butanol, chloroform, ether, hexane, methanol, 2-propanol and their mixture. The ratio of solvent and complex varied from 2 : 1 to 10 : 1. The condition of mixing time and temperature varied from 30 to 60$^{\circ}C$ and from 10 minutes to 3 hours to remove cholesterol from $\beta$-cyclodextrin complex. When the ratio of choloroform and methanol was 1 : 1, the removal efficiency of cholesterol was 98.8%. The efficiency of cholesterol removal was improved when the ratio of solvent : complex increased to 4 : 1. When mixing time and temperature was up to for 1hr, at 50$^{\circ}C$ respectively, the efficiency of cholesterol removal improved to 99%. It concluded that the efficiency of cholesterol removal of 50% renewed one contained $\beta$-cyclodextrin were 81.1% while the cholesterol removal efficiency of 100% renewed $\beta$-cyclodextrin was 24% if cholesterol removal efficiency of new $\beta$-cyclodextrin were 100%.

• 한국잡초학회지
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• 제12권3호
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• pp.292-308
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• 1992

Recently agricultural situations are being placed in unfavourable socio-economic environment as followed by rapid decrease of rural population, poor labor quality and high wages of rural society due to high speedy industrialization of social structure in Korea. In addition to those circumstances, under the UR system to be expected in the early future, free trade of agricultural products will be faced inevitably in Korea. Practically prices of rice as a principle food in this country are expensive about three times compared to those of foreign rice markets, and so how to increase the international competitiveness and food supplies are important problems to be solved rapidly. Accordingly an urgent goal is reduction of agricultural production cost by the improvement of labour productivity as a labour saving and cost down cultivation methods as the direct seeding cultivation in rice. But there are many problems in the direct seeded rice cultivation. The important things to be improved in that cultivation are development of rice varieties with lodging tolerance, effective seedling stand, weed control, irrigation management and fertilizing and so on. Moreover agricultural basis as irrigation facilities, land consolidation and farm machineries must be improved for the stability of rice cultivation in the future.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1158-1163
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• 1999

The purpose of this research is to measure nutrition counseling effects for improving iron status. The major components of the nutrition counseling were iron, MPF(Meat, Poultry, Fish) and vitamin C rich diet therapy, the provision of nutrient supplements and eatting attitude education. Fifteen female volun teers participated and the mean level for hemoglobin(Hgb), hematocrit(Hct), serum iron(S Fe), total iron binding capacity(TIBC), serum ferritin(SF) of subjects was 11.9±1.3g/dl, 37.0±2.7%, 57.7 ±33.9 g/dl, 409.1±56.2 g/dl, 8.6±3.5ng/ml, respectively. To evaluate the effect of iron status improvement by the nutrition couseling, 10 subjective symptoms, hematological indice and eating attitude were measured after implementation the nutrition counseling. Some subjective symptoms such as 'cold hands and foot', 'slow to recover', 'reduced concentrate', 'poor memory', 'inflammed inner mouth' were improved significantly. The hemoglobin, hematocrit, mean cell volume(MCV), mean cell hemoglobin(MCH) and mean cell hemo globin concentration(MCHC) were increased significantly. And eating attitude was improved significantly as well. It is suggested from the results that the nutrition counseling of this study can be effective to improve iron status.

• 한국식품조리과학회지
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• 제20권5호
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• pp.498-504
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• 2004

This study was conducted to determine the usefulness of bamboo leaf powder as a functional ingredient for buckwheat cold noodles. The anti oxidative and fibrinolytic activities of bamboo leaf powder were very high, and were further maintained or improved after strong heat treatment. We prepared buckwheat cold noodles using 0%, 3% or 5% of bamboo leaf powder. Only the cohesiveness of the noodle having 5% bamboo leaf powder was lower than that of the noodles contained 0% and 3% bamboo leaf powder. The L-, a- and b-values were significantly different between noodles which contained bamboo leaf powder and those which did not. Nevertheless, the amount of bamboo leaf powder didn't affect the color parameters of buckwheat cold noodles. According to sensory evaluation, the addition of bamboo leaf powder improved the score of color and texture of buckwheat cold noodles, but overall acceptance was not significantly affected. Cooked volume, cooking loss and turbidity of buckwheat cold noodle containing 5% bamboo leaf powder were lower than the others, indicating that adding 5% bamboo leaf powder prevented the softening of the noodles with moist heat. We concluded that the application of bamboo leaf for the production of buckwheat cold noodle will be a good way to intake the biologically active ingredients for good health.

• 농업과학연구
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• 제47권1호
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• pp.67-81
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• 2020

The physicochemical parameters of honey are used to determine the botanic origin of honey and to specify the composition criteria for honey in regulations and standards. The parameters of honeydew and blossom honeys from Korean beekeepers were determined to investigate whether they complied with the composition criteria for honey in the food code legislated by Korean authority and to establish the parameters which should be subjected to principal component analysis for improved differentiation of honeys. The fructose and glucose contents of the honeydew honey did not comply with the composition criteria. The ash content of the honey was closely correlated with CIE a^* and CIE L^* The principal component analysis of fructose to glucose ratio, CIE a^*, CIE L^*, ash content, free acidity, and fructose and glucose contents enabled classification of honeydew, chestnut, multifloral, and acacia honeys. Additional advantage of the principal component analysis (PCA) is that the physicochemical parameters, such as fructose to glucose ratio (F/G) and color, can be determined using the analytical instruments for composition criteria and quality control of honey. This study suggested that composition criteria for honeydew honey should be established in the food code in accordance with international standards. The principal component analysis reported in this study resulted in improved classification of the honeys from Korean beekeepers.

• Biomolecules & Therapeutics
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• 제22권1호
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• pp.73-77
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• 2014

The purpose of this study was to examine the effect of stabilization of retinyl palmitate (RP) on its skin permeation and distribution profiles. Skin permeation and distribution study were performed using Franz diffusion cells along with rat dorsal skin, and the effect of drug concentration and the addition of pectin on skin deposition profiles of RP was observed. The skin distribution of RP increased in a concentration dependent manner and the formulations containing 0.5 and 1 mg of pectin demonstrated significantly increased RP distributions in the epidermis. Furthermore, it was found that skin distribution of RP could be further improved by combined use of pectin and ascorbyl palmitate (AP), due largely to their anti-oxidative effect. These results clearly demonstrate that the skin deposition properties of RP can be improved by stabilizing RP with pectin. Therefore, it is strongly suggested that pectin could be used in the pharmaceutical and cosmetic formulations as an efficient stabilizing agent and as skin penetration modulator.

• 한국축산식품학회지
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• 제30권6호
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• pp.886-895
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• 2010

The level of fat and salt can affect the product quality and storage stability of processed meats. Additionally, consumers' demands require dietary guidelines for developing low-fat/salt functional foods. Microbial transglutaminase (MTGase), which enhances textural properties by catalyzing protein-protein cross-linkages, was introduced to develop healthier lowfat/salt meat products. The potential possibilities of low-fat/salt processed meats were reviewed under optimal conditions for functional ingredients from several previous studies. The addition of non-meat protein (e.g. sodium caseinate and soy protein isolates), hydrocolloids (e. g. konjac flour, carrageenan, and alginates), and MTGase alone or in combination with other functional ingredients improved textural and sensory properties similar to those of regularly processed meats. When MTGase was combined with hydrocolloids (konjac flour or sodium alginate) or other functional ingredients, gelling properties of meat protein were improved even at a low salt level. Based on these reviews, functional ingredients combined with new processing technologies could be incorporated into processed meats to improve the functionality of various low-fat/salt meat products.