• Journal of Nutrition and Health
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• v.47 no.6
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• pp.403-415
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• 2014

Purpose: This study was conducted in order to investigate the nutrient and food intake status, and dietary quality in Korean adults according to abdominal obesity based on waist circumference. Methods: We analyzed data from the combined 2010~2012 KNHANES (Korean National Health and Nutrition Examination Survey). The analysis included 6,974 adults aged 40 to 64 years. In this study, according to abdominal obesity based on waist circumference (male ${\geq}$ 90 cm, female ${\geq}$ 85 cm), we classified the subjects into the obesity group (male, n = 775, female, n = 1,113) and control group (male, n = 2,038, female, n = 3,048). The nutrient and food group intake, ND (nutrient density), NAR (nutrient adequacy ratio), MAR (mean adequacy ratio), INQ (index of nutritional quality), DDS (dietary diversity score), and DVS (dietary variety score) were analyzed using data from the 24-recall method. Results: For male, no significant difference in quality index of the diet was observed between the obesity group and the normal group. In female, in diet quality (ND, NAR, and INQ), vitamin $B_2$ (ND, NAR, and INQ) calcium (NAR), phosphorous (ND, INQ) and potassium (ND) of the obesity group was significantly lower than those of the control group. DDS and DVS in the obesity group (3.57, 30.95) were significantly lower than those of the control group (3.68, 32.84) (p = 0.0043, 0.0002). DVS (DVS ${\geq}$ 39.9) showed association with lower risk of waist obesity in a logistic regression model after adjustments for multiple confounding factors including age, education, income, alcohol intake frequency, smoking, physical activity, energy intake, and body mass index (OR: 0.616, 95% CI: 0.420-0.903). Conclusion: In conclusion, females with abdominal obesity had lower micronutrient intake quality, DVS than those of the control group. In Korean females, food intake variety can adversely affect waist circumference.

• Food Science and Preservation
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• v.12 no.1
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• pp.95-100
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• 2005

To enhance the utilization of green garlic as food materials, the nutritional and microbiological properties of green garlic powder and bread were investigated. Proximate compositions of green garlic powder were as follows; moisture $6.99\%$, crude protein $7.62\%$, crude lipid $1.84\%$, crude ash $6.60\%$, crude fiber $9.88\%$ and carbohydrate $76.95\%$. Free sugars were composed of glucose, glucose and sucrose. The major minerals of green garlic powder were k(1,140 mg/100 g), Ca(679.05 mg/100 g), P(342.09 mg/100 g) and Na(130.42 mg/100 g). In the total and free amino acid analysis, the major amino acids were methionine, cystine, proline and glutamic acid. When various amount of freeze dried green garlic powder were added in bread, bread with $0.5\%$ green garlic powder had lower level of total bacterial count compared with the control group at ambient temperature$(30{\pm}1^{\circ}C)$. Result of sensory evaluation showed that the preference scores decreased as the green garlic powder content increased. Through the result of these experiment we can conclude that the highest quality of green garlic powder content is no more than $0.5\%$ in making bread added with green garlic powder.

• Korean Journal of Veterinary Research
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• v.41 no.2
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• pp.243-252
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• 2001

Milk constituents and somatic cell count (SCC) were analysed for 4,059 milk samples from 178 dairy farms from April to December in 1999. Correlations among each milk constituents, milk urea (MU) concentration and SCC in association with lactation stage, milk yield and parity, and balancing status of nutrients' supplies were analysed, and the results are summarized as follows; Averages of milk fat percent, total solids percent and milk yield were $3.72{\pm}0.91%$, $12.50{\pm}1.31%$ and $23.80{\pm}8.54kg$, respectively, whereas those were significantly lower during the summer season. In contrast, average of MU concentration was $0.0361{\pm}0.0006%$ which was significantly higher during the summer season. With milk yield, concentrations of fat, protein and SCC in milk decreased but concentrations of lactose and urea in milk and body condition score (BCS) were not altered. Concentrations of fat, protein, lactose, total solids, SNF, and urea in milk were significantly affected by stage of lactation ($P{\leq}0.0001$) but SCC was not changed. Parity of dairy cows had a significant effect on concentrations of fat ($P{\leq}0.02$), lactose ($P{\leq}0.0001$), total solids ($P{\leq}0.002$), and SNF ($P{\leq}0.0001$) in milk and milk yield ($P{\leq}0.0005$) but did not change concentrations of urea and protein in milk. Somatic cell count had significant positive correlationship with percentages of fat, protein and total solids ($P{\leq}0.0001$), respectively, but had negative correlationship with percentages of urea and lactose in milk and milk yield ($P{\leq}0.0001$). Milk urea concentration was negatively correlated with concentrations of protein, fat, total solids, and SNF in milk and milk yield ($P{\leq}0.0001$) and, according to regression analysis using milk urea concentration and SCC, following equation was obtained; $Y(MU)=3.688{\times}10^{-2}-4.04{\times}10^{-7}{\times}X(SCC{\times}1,000)(r^2=0.0038$, $P{\leq}0.0001$). We studied balance between protein and energy supplies to dairy cows in each farm based upon milk urea and protein concentrations, and results showed that 137 of total 178 farms fed cows unbalanced amounts of dietary protein and energy.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.714-719
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• 2001

An interest in traditional foods is growing in an effort to preserve dietary culture in Korea. Blue crab preserved in soy sauce, one of the Korean traditional foods is especially popular in summer and is produced in the Jeollanam-do province, Korea. However, there has been no report on processing of the blue crab. The objective of this research is to investigate changes of nutritional composition in blue crab preserved in soy sauce. Moisture content was a little higher in FBC (Fresh Blue Crab) than in PBC (Preserved Blue Crab) and ash content was greatly higher in PBC than in FBC. Salt content was 1.50% in FBC and 7.89% in PBC. The amount of free sugars in FBC was very low but was increased after preserved using soy sauce, especially of fructose significantly. After preserved, the pH of blue crab was also increased. The contents of most total amino acids in blue crab were decreased after preserved, but free amino acids were increased. Major total amino acids were glutamic acid, arginine and aspartic acid in two samples and major free amino acids were arginine, proline and alanine. Fatty acid content was decreased after preserved and major fatty acids were palmitic acid (16 : 0), oleic acid (18 : l), eicosapentaenoic acid (20 : 5) and docosahexaenoic acid (22 : 6).

• Environmental Mutagens and Carcinogens
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• v.26 no.4
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• pp.119-124
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• 2006

There are $10{\sim}30%$ polyphenol and $2{\sim}4%$ caffeine in green tea. Caffeine is a kind of alkaloid containing nitrogen which cause stimulation, impatience, headache, insomnia, low birth weight infant. Because of these negative effect, decaffeined beverage came out and decaffeined coffee already have a big market since 1970s. Having proving the physiologic functions of green tea, high consumption of coffee is shifting to green tea. Because of the carcinogenic effect of the organic solvents, decaffeine processing with supercritical carbon dioxide has industrialized and have an advantage in environment-friendly and minimized flavor loss. Decaffeined green tea using supercritical carbon dioxide is considered to be safe but there are not enough study. We investigated the chromosome aberration test with mammalian cell line, CHL. When the cells were treated with 5000, 2000, 1000 ${\mu}g/ml$ and compared with the negative controls, there were no significant(P>0.05) increased chromosome aberration. Same results was observed when adding S9 mixture or not. As a result, water extract of decaffeined green tea using supercritical carbon dioxide does not induce chromosome aberration.

• Korean Journal of Soil Science and Fertilizer
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• v.33 no.1
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• pp.8-14
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• 2000

Long term cultivation crops like tomato, capsicum, melon etc. demand much amount of continuous supplying of nutrition during the whole growing periods. It is not easy to cover satisfactorily the nutritional demands for them by splitted top dressings, slow release fertilizer applications and fertigation systems. To overcome these problems, the "CULTAN" (Controlled Uptake Long Term Ammonium Nutrition) Beaker Deposit techniques have been developed and it was put into PVC beaker with the combined nitrogen fertilizer type mixed with the ratio of one-third of ammonium sulfate-N and two-thirds of urea-N, in which nitrogen was loaded on the demanding amount of a tomato plant during the growing period. Gypsum was mixed as a binder, and loamy soil and compost were used as a diffusion regulator. It was placed upside down into root zone of tomato at the transplanting. Tomato roots were spreaded into the Deposit beaker by ammonium ions which attract root growth. The tomato fruit yield and nitrogen uptake by plant were increased by application of $NH_4$-Beaker deposit fertilizer rather than those of common fertilizer treatment. In conclusion, it was able to improve economic and ecological benefits through CULTAN system compared with common fertilization systems. CULTAN system was estimated as a prospective alternative to enhance productivity and minimize nutrient lose. In addition, it shows further developing possibility of CULTAN system by the supplement of micro-nutrients and pesticides in the macro-nutrient beaker deposits.

• Horticultural Science & Technology
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• v.34 no.3
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• pp.405-413
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• 2016

Quinoa (Chenopodium quinoa Willd.) is a plant native to the Andean region that has become increasing popular as a food source due to its high nutritional content. This study determined the optimal photoperiod, light intensity, and electrical conductivity (EC) of the nutrient solution for growth and yield of quinoa in a closed-type plant factory system. The photoperiod effects were first analyzed in a growth chamber using three different light cycles, 8/16, 14/10, and 16/8 hours (day/night). Further studies, performed in a closed-type plant factory system, evaluated nutrient solutions with EC (salinity) levels of 1.0, 2.0 or $3.0dS{\cdot}m^{-1}$. These experiments were assayed with two light intensities (120 and $143{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$) under a 12/12 and 14/10 hours (day/night) photoperiod. The plants grown under the 16/8 hours photoperiod did not flower, suggesting that a long-day photoperiod delays flowering and that quinoa is a short-day plant. Under a 12/12 h photoperiod, the best shoot yield (both fresh and dry weights) was observed at an EC of $2.0dS{\cdot}m^{-1}$ and a photosynthetic photon flux density (PPFD) of $120{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$. With a 14/10 h photoperiod, the shoot yield (both fresh and dry weights), plant height, leaf area, and light use efficiency were higher when grown with an EC of $2.0dS{\cdot}m^{-1}$ and a PPFD of $143{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$. Overall, the optimal conditions for producing quinoa as a leafy vegetable, in a closed-type plant factory system, were a 16/8 h (day/night) photoperiod with an EC of $2.0dS{\cdot}m^{-1}$ and a PPFD of $143{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$.

• Food Science and Preservation
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• v.12 no.4
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• pp.350-354
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• 2005

It was carried out for development of natural antimicrobial on Scutellariae Radix by measuring the general nutritional composition and mineral contents. This study analyzed it with LC-MS to identify antimicrobial activity substance in the Scutellariae Radix extract, its content was analyzed using HPLC. The searching substance was examined antimicrobial activity by disk method. The approximate composition of Scutellariae Radix was $8.93\%$ of moisture, $4.13\%$ of crude ash, $15.30\%$ of crude protein, $3.71\%$ of crude fat, $67.93\%$ of carbohydrate, respectively. Scutellariae Radix was contained high contents of minerals such as K(12,050 mg/kg),. Mg(4,295 mg/kg), remarkably. It was identified that molecular weight 445' peak was baicalin, molecular weight 283' peak was wogonin and molecular weight 269' peak was baicalein on Scutellariae Radix extract Baicalin showed remarkable antimicrobial activity against V. parahaemolyticus and L monocytogenes when examined by disk method, which was estimated antimicrobial activity substance in the Scutellariae Radix extract. The content of baicalin was $0.75\%$(with D.W.) and $0.82\%$(with methanol) in the Scutellariae Radix extract using HPLC.

• Journal of Korean Academy of Oral Health
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• v.42 no.4
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• pp.101-108
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• 2018

Objectives: The Korea National Health and Nutrition Examination Survey (KNHANES) is a national surveillance system that has been assessing the health and nutritional status of Koreans since 1998. Based on the National Health Promotion Act, the surveys have been conducted by the Korea Centers for Disease Control and Prevention (KCDC). Methods: An oral examination as part of The National Health and Nutrition Examination was proposed to calculate the sample design and survey participation. The surveying system was presented by classifying the measurement environment, screening, and survey items by year, and the merits and limitations of using the data were suggested by examining the status of survey quality management and the process of disclosing raw data. Results: This nationally representative cross-sectional survey samples approximately 10,000 individuals each year and collects information on oral examinations and oral health interviews. Data for the oral health component of KNHANES was obtained to assess the oral health status of Koreans and determine the prevalence of dental caries and periodontitis. The oral health data quality control of KNHANES was composed of three parts: "Education Program" and "Field Training Program" for quality control of oral health examiners (dentists) by the professional academy, and "Data management" by the KCDC. After completion of the three-step data check, the indicators of dental caries, periodontal disease, and oral health behavior were published in the National Health Statistics. Conclusions: To achieve the goals of oral health indicators, we will continue to monitor so that we can use it as basic data for oral policies and carry out various linkage analyses related to oral diseases.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.3
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• pp.395-404
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• 2019

Objective: Wheat bran (WB) and rice bran (RB) are the agricultural by-products used as poultry feed in many developing countries. However, their use for poultry feed is limited due to high fiber and the presence of anti-nutritional substances (e.g. ${\beta}-glucans$). The objective of this study was to develop a method to improve the quality of those brans by reducing the fiber content. Methods: A two-step fermentation method was developed where the second fermentation of first fermented dry bran was carried out. Fermentation was performed at a controlled environment for 3 h and 6 h (n = 6). The composition of brans, buffer solution and rumen liquor was maintained in a ratio of 1:2:3, respectively. Brans were analyzed for dry matter, crude fiber (CF), acid detergent fiber (ADF), neutral detergent fiber (NDF), and acid detergent lignin (ADL) content. Celluloses and hemicelluloses were calculated from the difference of ADF-ADL and NDF-ADF, respectively. Samples were compared by two-factor analysis of variance followed by Tukey's multiple comparison tests (p<0.05). Results: CF %, ADF % and cellulose tended to decrease and NDF % and hemicellulose content was reduced significantly (p<0.05). After the 1st fermentation step, NDF decreased $10.7%{\pm}0.55%$ after 3 h vs $17.0%{\pm}0.78%$ after 6 h in case of WB. Whereas, these values were $2.3%{\pm}0.30%$ (3 h) and $7.5%{\pm}0.69%$ (6 h) in case of RB. However, after the 2nd fermentation step, the decrease in the NDF content amounted to $9.1%{\pm}0.72%$ (3 h), $17.4%{\pm}1.13%$ (6 h) and $9.3%{\pm}0.46%$ (3 h), $10.0%{\pm}0.68%$ (6 h) in WB and RB, respectively. Cellulose and hemicellulose content was reduced up to $15.6%{\pm}0.85%$ (WB), $15.8%{\pm}2.20%$ (RB) and $36.6%{\pm}2.42%$ (WB), $15.9%{\pm}3.53%$ (RB), respectively after 2nd fermentation of 6 h. Conclusion: Two-step fermentation process improved the quality of the brans for their use in poultry feed.