• Journal of Dairy Science and Biotechnology
• /
• v.31 no.2
• /
• pp.109-125
• /
• 2013

Recently, functional foods and bioactive components in foods have drawn the attention and interest of food scientists, nutritionists, health professionals, and general consumers. Bioactive whey protein is a highly concentrated milk serum isolate or concentrate, which is high in protein (80~90% protein by weight), carbohydrate- and sugar-free, and nonfat or very low in fat. Bioactive whey protein enhances both healthy and deficient immune systems. In general, ultrafiltered whey protein contains various whey protein concentrate peptides, which could be used for manufacturing probiotics added to health beverages. Hence, the objective of this paper was to review the published literature on research of new functionally improved health beverages using various bioactive components extracted from milk and dairy products.

• Asian-Australasian Journal of Animal Sciences
• /
• v.31 no.1
• /
• pp.123-128
• /
• 2018

Objective: This study was performed to determine effects of different curing salts on the quality of salamis and to assess feasibility of using NaCl-alternative salts. Methods: Various types of curing salts (KCl or $MgCl_2$) as well as NaCl (sun-dried or refined) were incorporated for processing of salamis. The proximate composition, fatty acids, nucleotide-related compounds, and free amino acids of the salamis were analyzed during 40 days of ripening. Results: The substitution of NaCl by KCl caused higher fat and ash content, but lower moisture content of the salami after 20 days of ripening (p<0.05). Compared with the sun-dried NaCl, use of KCl in salami also led to greater inosine 5'-monophosphate whereas refined NaCl had more inosine (p<0.05). KCl-added salami also had a higher C12:0, C17:1, and C20:0 than other types of salami (p<0.05). $MgCl_2-added$ salami had higher content of free amino acids compared to the other salamis (p<0.05). Conclusion: Alternative curing salts such as KCl and $MgCl_2$ could substitute NaCl in consideration of quality factor of a fermented meat product. Especially replacement of NaCl with KCl will be a suitable strategy for developing relatively low sodium salami products without compromising product quality.

• Animal cells and systems
• /
• v.15 no.1
• /
• pp.29-36
• /
• 2011

Insect lysozymes are basic, cationic proteins synthesized in fat body and hemocytes in response to bacterial infections and depolymerize the bacterial cell wall. The c-type lysozyme of the insect Spodoptera litura (SLLyz) is a single polypeptide chain of 121 residues with four disulfide bridges and 17 rare codons and is approximately 15 kDa. The full-length SLLyz cDNA is 1039 bp long with a poly(A) tail, and contains an open reading frame of 426 bp long (including the termination codon), flanked by a 54 bp long 5' UTR and a 559 bp long 3' UTR. As a host for the production of high-level recombinant proteins, E. coli is used most commonly because of its low cost and short generation time. However, the soluble expression of heterologous proteins in E. coli is not trivial, especially for disulfide-bonded proteins. In order to prevent inclusion body formation, GST was selected as a fusion partner to enhance the solubility of recombinant protein, and fused to the amplified products encoding mature SLLyz. The expression vector pGEX-4T-1/rSLLyz was then transformed into E. coli BL21(DE3)pLysS for soluble expression of rSLLyz, and the soluble fusion protein was purified successfully. Inhibition zone assay demonstrated that rSLLyz showed antibacterial activity against B. megaterium. These results demonstrate that the GST fusion expression system in E. coli described in this study is efficient and inexpensive in producing a disulfide-bonded rSLLyz in soluble, active form, and suggest that the insect lysozyme is an interesting system for future structural and functional studies.

• Korean journal of food and cookery science
• /
• v.10 no.3
• /
• pp.254-259
• /
• 1994

Meat provides high quality proteins, lipids, minerals and vitamins. The meat protein is especially high in essential amino acids that are crucial for human health, growth & development and for the formation of enzymes, hormones and antibodies. Relatively cheap and nutritionally sound vegetable proteins that are similar to animal proteins are being developed to replace the animal proteins in texture, nutrition and food characteristics. In this study a nutritionally sound meat lipid replacing food Oatrim that has been produced by converting oat starch into maltodextrin by ${\alpha}$-amylase, have been partially substituted for beef and general component analysis, texture measurement and sensory tests have been conducted. The results are 1. Water content of the non-treated (0% treated) was 67.1% and the treated (10% treated) was 77%. The treated showed better water holding capacity. 2. Protein content of the non-treated was 21.2 g/100 g; the 4% treated, 18.4 g/100 g; the 6% treated, 18.2 g/100 g; the 8% treated, 17.2 g/100g; and the 10% treated, 16.0 g/100 g. The protein content tended significant. 3. Amino acid analysis results showed that glutamic acid content was the highest in Oatrim and as its amino acid make up is exellent, it is valuable as a fine low fat protein food. 4. Sensory tests show that the increased Oatrim content increased the appearance quality but food characteristics were high only in the 4% and 6% treated groups, indicating that the replacement ratio should not exceed 10%. 5. Texture measurement analysis results show that the higher the replacement content, lower the springness, cohesiveness, hardness, chewiness and gumminess, resulting in relatively soft overall texture. However, in order to better the food characteristics, more studies must be continuously done, and so by being able to increase vegetable substitution over meat, it may be able to contribute to the prevention of adult disease.

• Food Science of Animal Resources
• /
• v.41 no.6
• /
• pp.1049-1059
• /
• 2021

The objective of this study was to evaluate the nutritional content of bullfrog meat from different parts of the animal, including fore-chest, thigh and calf. Bullfrog meat was found to be a rich source of proteins, essential amino acids and minerals, but with a low fat content, compared with other aquatic meat products. There was no significant difference (p>0.05) between thigh and calf in mineral content (K, P, Na, Mg, Ca, Zn, Fe, Cu, and Mn), but the contents of K, P, and Mg were higher in thigh and calf than in the fore-chest (p<0.05). The salt-soluble, water-soluble and insoluble protein bands in sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis, from fore-chest, thigh and calf were similar, with the most abundant bands being 35 kDa (salt-soluble protein), 35-48 kDa (water-soluble protein) and 48 kDa (insoluble protein). The results showed that the insoluble protein content in the fore-chest meat was higher than that in the thigh meat and calf meat, but the salt-soluble protein fraction was the most abundant in thigh meat. These results showed that the nutrients in different parts of bullfrog meat were different.

• Nutrition Research and Practice
• /
• v.13 no.1
• /
• pp.3-10
• /
• 2019

BACKGROUND/OBJECTIVES: The $NAD^+$ precursor nicotinamide riboside (NR) is a type of vitamin $B_3$ found in cow's milk and yeast-containing food products such as beer. Recent studies suggested that NR prevents hearing loss, high-fat diet-induced obesity, Alzheimer's disease, and mitochondrial myopathy. The objective of this study was to investigate the effects of NR on inflammation and mitochondrial biogenesis in AML12 mouse hepatocytes. MATERIALS/METHODS: A subset of hepatocytes was treated with palmitic acid (PA; $250{\mu}M$) for 48 h to induce hepatocyte steatosis. The hepatocytes were treated with NR ($10{\mu}M$ and 10 mM) for 24 h with and without PA. The cell viability and the levels of sirtuins, inflammatory markers, and mitochondrial markers were analyzed. RESULTS: Cytotoxicity of NR was examined by PrestoBlue assay. Exposure to NR had no effect on cell viability or morphology. Gene expression of sirtuin 1 (Sirt1) and Sirt3 was significantly upregulated by NR in PA-treated hepatocytes. However, Sirt1 activities were increased in hepatocytes treated with low-dose NR. Hepatic pro-inflammatory markers including tumor necrosis factor-alpha and interleukin-6 were decreased in NR-treated cells. NR upregulated anti-inflammatory molecule adiponectin, and, tended to down-regulate hepatokine fetuin-A in PA-treated hepatocytes, suggesting its inverse regulation on these cytokines. NR increased levels of mitochondrial markers including peroxisome proliferator-activated receptor ${\gamma}$ coactivator-$1{\alpha}$, carnitine palmitoyltransferase 1, uncoupling protein 2, transcription factor A, mitochondrial and mitochondrial DNA in PA-treated hepatocytes. CONCLUSIONS: These data demonstrated that NR attenuated hepatic inflammation and increased levels of mitochondrial markers in hepatocytes.

• Journal of the Korean Society of Food Culture
• /
• v.36 no.5
• /
• pp.464-473
• /
• 2021

Although fine dust pollution in Korea is increasing, there is no information regarding nutritional standards for fine dust-related disease patients. This study analyzed the food and nutrient intake status in adult men with disease associated with fine dust in the area with the increased level of fine dust pollution using the sixth and seventh Korea National Health and Nutrition Examination Survey (2013-2017). The daily intakes, and average nutrient adequacy ratio (NAR) and mean adequacy ratio (MAR) values of energy were significantly increased in the control group compared with patient groups. Compared with the control group, protein, fat and cholesterol intakes were significantly increased in the patient groups. Daily intakes of cereals and grain products in the control group were increased, whereas seasoning intake was decreased in the control group compared with patient groups. The patient groups had low daily water and vitamin B₁ intakes, and the niacin intake of patient groups was significantly lower than that of the control group. Nutrition density and nutritional quality of vitamin C were significantly reduced in patient groups. This study can be used as basic data for nutrition education that emphasizes sufficient calorie, water and antioxidant vitamin intakes for patients related to fine dust pollution.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
• /
• 2001.12a
• /
• pp.95-109
• /
• 2001

The traditional (European) Mediterranean diet is characterized by an abundance of plant foods such as bread, pasta, vegetables, salad, legumes, fruit, nuts; olive oil as the principal source of fat; low to moderate amounts offish, poultry, dairy products and eggs; only small amounts of red meat; low to moderate amounts of wine, normally consumed with meals. This diet is low in saturated fatty acids, rich in carbohydrate and fibre, and has a high content of monounsaturated fatty acids (MUFA). These are primarily derived from olive oil. Despite a wealth of general knowledge concerning the major classes of compounds present in olives and olive oil, detailed knowledge of the phenolic antioxidant content has been lacking. Therefore the aim of the study was to evaluate the phenolic antioxidant content in a range of olive and seed oils. While seed oils were devoid, on average, the olive oils contained $196{\pm}19mg/kg$ total phenolics as judged by HPLC analysis, but the value for extravirgin ($232{\pm}15 mg/kg$) was significantly higher than that of refined virgin olive oil ($62{\pm}12mg/kg$; P<0.0001). Appreciable quantities of simple phenols (hydroxytyrosol and tyrosol) were detected in olive oils, with significant differences between extravirgin ($41.87{\pm}6.17$) and refined virgin olive oils ($4.72{\pm}2.15$; P<0.01). The major linked phenols were secoiridoids and lignans. Although extravirgin contained higher concentrations of secoiridoids ($27.72{\pm}6.84$) than refined olive oils ($9.30{\pm}3.81$) this difference was not significant. On the other hand the concentration of lignans was significantly higher (P<0.001) in extravirgin ($41.53{\pm}3.93$) compared to refined virgin olive oils ($7.29{\pm}2.56$). All classes of phenolics were shown to be potent antioxidants. In future epidemiolgic studies, both the nature and source of olive oil consumed should be differentiated in ascertaining cancer risk.

• Journal of Nutrition and Health
• /
• v.41 no.3
• /
• pp.254-263
• /
• 2008

This study was conducted to analyze the effect of isoflavone intake on prevention of chronic disease in middle and old aged man. In this study we used FFQ (Food frequency questionnaire) and the isoflavone intake level of the subjects was 25.10 mg per day. We divided the subjects into three group -high, medium, low isoflavone intake level- and investigated the relation among isoflavone intake level and clinical/anthropometric characteristics. The intake of isoflavone was inversely related with the body fat in male subjects. And we also divided the subjects into 2 groups with normal and abnormal clinical/anthropometric risk factor. The isoflavone intake level of the abnormal group with high TG, high WHR and high body fat was lower than the normal group. The main food source of isoflavone was soybean curd, bean sprout, soybean paste, soybean and soy milk, and we also investigated the relation between frequency of soybean food and anthropometric and clinical variables. The frequencies of soybean curd, soybean paste, soybean broth, soy milk, bean sprouts, peanuts, soybean and dambuk as well as intake of isoflavone were inversely correlated with some anthropometric and clinical variables such as blood pressure, TG, BMI, % body fat, and waist-hip ratio, whereas positively correlated with HDL cholesterol, muscle mass and bone density. We suggest that high consumption of soy products and isoflavone is associated with decreased blood lipid and body fat in middle and old aged man and might be useful for prevention cardiovascular diseases. From this study, we obtained valuable basic information on recommended isoflavone intake level and guidelines for the prevention of some chronic diseases/health problems.

• Journal of Nutrition and Health
• /
• v.42 no.8
• /
• pp.691-701
• /
• 2009

This study was conducted to evaluate the dietary quality of school-aged children from low-income families in comparison with those from higher income families. The socio-demographic and anthropometric data and one day 24-hour recall dietary intake data of 1,782 school-aged children were used for analysis from the data of 2001 National Health and Nutrition Survey. The children whose family had monthly household income 120% or lower than the 2001 Minimum Cost of Living were classified into Low Income Group (LIG), and the others were classified into Higher Income Group (HIG). The consumption levels of the food groups of the Korean Food Guide as well as the general nutritional status based on their weight and height, energy and nutrient intake were compared between LIG and HIG in elementary (n = 989), middle (n = 432), and high (n = 361) school-aged children, respectively. LIG tended to have lower weight, height, and BMI than HIG, but the difference was significant only in the weight and the BMI of the middle school-aged children. The energy intake of LIG didn't differ from that of HIG, but LIG consumed a higher percentage of energy from carbohydrate and a lower percentage of energy from fat than HIG. Some micronutrient intake was lower in LIG than HIG in case of the elementary and the middle school-aged children. The average numbers of servings of milk dairy products and fruits consumed by LIG were significantly lower than those consumed by HIG in the elementary and the middle school-aged children, and they were less than the respective recommended serving. The average number of servings of meat fish egg beans consumed by LIG was lower than that consumed by HIG in the middle and the high school-aged children, and it was also less than the recommended serving. The results suggested that the diet of children from low-income families should be intervened by strategies different from the other children in order to improve the consumption level of milk dairy products, fruits, and meat fish egg beans.