• BMB Reports
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• v.29 no.5
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• pp.423-428
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• 1996

A superoxide anion radical scavenger isolated from Capsella bursa-pastoris was characterized by infrared (IR) spectroscopy, sugar analysis, ultraviolet (UV) spectroscopy, $^{1}H$ and $^{13}C$ nuclear magnetic resonance (NMR) spectroscopies, and fast atom bombardment (FAB) mass analysis. The compound was assumed to be a flavonoid-O-glycoside from IR spectrum and UV absorption maxima. When the sugar composition of the compound was examined by thin layer chromatography (TLC) and gas chromatography (GC) of the acid hydrolysate, only glucose was detected. According to the results of UV spectrotroscopy by using shift reagents, the compound was supposed to be luteolin (5,7,3',4'-tetrahydroxy flavone) or chrysoeriol (5,7,4'-trihydroxy-3'-methoxy flavone) with glucose. Based on $^{1}H$- and $^{13}C-NMR$ spectroscopies, the compound was deduced as 7,4'-dihydroxy-5,3'-dimethoxy-${\alpha}$-6-c-glucosyl-${\beta}$-2"-o-glucosyl flavone. In FAB mass analysis the compound was finally characterized as 7,4'-dihydroxy-5,3'-dimethoxy-${\alpha}$-6-c-glucosyl-${\beta}$-2"-o-glucosyl flavone ($C_{29}H_{34}O_{16}$, M.W.=638).

• Journal of Nutrition and Health
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• v.39 no.6
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• pp.560-571
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• 2006

The purpose of this study was to determine composition of food groups appropriate for the evaluation of the quality of total diet or food guide, using the data from the 1998 National Health and Nutrition Survey. Twenty-four-hour-dietary recalls of total 1,110 Korean adolescents aged 13 - 19 years (male 543, female 567) were analyzed for food group consumed (Dietary Diversity Score, DDS), intake patterns of food group, mean index of nutritional quality (mINQ) and nutrient adequacy ratio (NAR). Considering Korean food pattern different from the Americans, this study is to check if Korean 5 food groups with both of oil & sugar group and vegetable & fruit group, and a minimum amount of 30 g in grain group and 15 g in meat group modified from Kant's minimum amount, 15 g in grain and 30 g in meat, could also be appropriate for the diet evaluation of Korean adolescents. Combination of food group and minimum food intake per each food group used in the first trial were categorized into 6 kinds of types: 1) American 5 food groups with Kant's minimum amount as control or 2) American 5 food groups with modified Kant's minimum amount 3) Korean 5 food groups excluded by sugar with the modified amount 4) Korean 5 food groups with modified amount 5) American food groups added oil group with the modified amount 6) American food groups added oil & sugar group with the modified amount. In case of oil group or oil and sugar group, 5 g was quoted for the minimum amount. Correlation between DDS and indices of other diet quality in each type of food group composition were analyzed and the best food group composition was traced by comparing the correlation coefficients of DDS and mINQ or MARs at ${\alpha}\;<\;0.01$. There was no meaningful difference in weight length index of the subjects of eating or not-eating oil or oil & sugar, while the values of mINQ showed higher in the subjects eating oil but no difference in the subjects eating oil & sugar, compared to the group not-eating, respectively. In comparison of type 1 and type 2, correlation between DDS and indices of other diet quality showed higher in type 1 using Kant's amount. And comparing the type of a combined group of fruit & vegetable (type 3 and 4) and the type of separated group of fruit and vegetable (type 5 and 6). six groups of separated vegetable and fruit showed the higher correlation of DDSs and indices of diet quality. In case of being classified into six groups with oil, DDS showed correlation of r = 0.293 with INQ. While, being classified into six groups with oil & sugar instead of oil only, DDS showed correlation of r = 0.249 with INQ. Accordingly the type 5 with oil is regarded as the better food group type than the type 6 with oil & sugar. Since better result was shown in the composition of six groups with Kant's minimum amount, the comparative analysis on both of type1 with oil and oil & sugar was finally performed. Then oil added type 1 showed higher correlation of DDS and indices of diet quality. These result indicated that it would be more appropriate to use six food groups with separate vegetable and fruit including oil group (oil-added type 1) rather than oil & sugar group for evaluation of dietary quality of Korean adolescents using DDS.

• Journal of Food Hygiene and Safety
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• v.32 no.4
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• pp.314-320
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• 2017

This study was carried out to investigate and evaluate total sugar and artificial sweetener contents in health functional foods. In this study, HPLC with evaporative light scattering detector (ELSD) and HPLC-UV were used to determine the contents of total sugar and artificial sweetener in health functional foods. Sixty-six chewable products and sixty red ginseng products were collected from markets in Seoul. The average content of 126 samples per daily intake portion was 1.96 g ranging from not-detected (N.D.) to 12.61 g. The mean total sugar content per serving of chewable product was 1.26 g and N.D. to 10.39 g. The average amount of total sugar per daily intake of ginseng and red ginseng was 2.70 g and N.D. to 12.61 g. The average amount of sugar per daily intake of chewable products was 2.10 g for children, 1.43 g for nutrients, and 0.35 g for functional raw material. For children's products, the content of sugar per serving was ranged from 1.03 g to 5.33 g, from N.D. to 10.39 g for nutrients and from N.D. to 2.61 g for functional raw materials. The average content of sugar per daily intake of ginseng and red ginseng product was 4.25 g in liquid product, 1.51 g in concentrate product and 1.49 g in powder product. The contents of sugar per the daily intake of the liquid product ranged from N.D. to 10.80 g, from 0.01 g to 12.61 g for the concentrated product, and from 0.06 g to 5.64 g for the powdered product. Analysis of artificial sweeteners showed that artificial sweeteners were detected in three cases. No artificial sweeteners were detected in ginseng and red ginseng products. Two of the chewable products and one of the functional raw materials were detected. The detected artificial sweeteners were aspartame, 3.09 g/kg in nutrients and 1.09 g/kg in functional raw material.

• Journal of Korean Society of Forest Science
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• v.103 no.1
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• pp.43-50
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• 2014

The purpose of study was to analyze secreted nectar volume, nectar sugar content and amino acid in addition to estimating honey quantities that can ultimately reap in male and female flowers of Evodia daniellii Hemsl.. The maximum blooming period of male flowers was on 24 to 26 July in 2012. On average, nectar volume secreted by nectary was $2.73{\pm}0.73{\mu}L$ from one male flower and nectar concentration showed 17.4%. The maximum blooming period of female flowers was on 7 to 9 August in 2012. Nectar volume secreted by nectary was $0.63{\pm}0.49{\mu}L$ from one female flower and nectar concentration showed 25.7%, averagely. As results of correlation analysis between the meteorological factors and nectar characteristics, we found that nectar quantities and concentration were influenced by temperature and relative humidity. Sugar content was calculated at $48.0{\pm}5.2{\mu}g$ per a male flower and $37.8{\pm}8.7{\mu}g$ per a female flower, which meant that both values were not significantly different (Mann-Whitney's U-test, p=0.400). The minimum estimates of honey harvest for a male and female inflorescence were 67.8 g and 53.5 g, respectively. Analysis of amino acid showed that Serine, Glycine and Alanine were more abundant in male flowers, however Asparatate, Glutamate, Asparagine and Glutamine were more abundant in female flowers.

• Korean journal of food and cookery science
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• v.28 no.1
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• pp.67-76
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• 2012

This study examined the optimal ingredient mixing ratio for the preparation of steamed cake containing mugwort (Artemisia princeps var. orientalis) powder. After preliminary studies, the following ingredient ranges were determined; 110~129% sugar, 3~8% mugwort powder, 10~25% oil. Among the different mixture designs, the D-optimal design was chosen for analysis. The results of F-test, specific gravity, viscosity, volume and color values (L, a, b), hardness decided a linear model, while the sensory characteristics (color, taste, texture and overall acceptance) decided a quadratic model. The fitness analysis results showed that in all characteristic, the probabilities were significant within 0.05%; thus, the models were accepted as appropriate. The response surface and trace plot results showed that increasing amounts of mugwort powder decreased the brightness, and increased redness and yellowness. As the level of added oil increased, the softness of the cake increased. Cake samples received low sensory evaluation scores when sugar, mugwort powder, and oil were added above their optimal levels. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method presented as: sugar, mugwort powder, and oil at 120.7%, 5.1%, and 16.2%, respectively(flour weight basis). The above results demonstrate the feasibility of adding mugwort powder to sponge cake, and therefore, the commercialization of mugwort powder cake marketed as a functional food is deemed possible.

• Health Policy and Management
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• v.26 no.3
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• pp.207-218
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• 2016

Background: This study was performed to identify factors associated with the utilization of tests for diabetes complication and hemoglobin A1c (HbA1c) among diabetes patients in Jeollanam-do, Korea. Methods: The study subjects were 2,310 diabetes patients participated in 2014 community health survey in Jeollanam-do, Korea. Dependent variables were the utilizations of fundus examination, microalbuminuria test, and HbA1c test. The used statistical analysis methods were chi-square test and hierarchical regression analysis with weight in consideration of complex sample design. Results: The utilization rates of fundus examination, microalbuminuria test, and HbA1c test were 25.8%, 27.4%, and 12.3%, respectively. In the results of hierarchical regression, fundus examination was significantly related to age, education level in predisposing factors, residential area in enabling factors and recognition of blood sugar, drug therapy, and subjective health status in need factors. Microalbuminuria examination was significantly related to monthly income, residential area in predisposing and health screening, recognition of blood sugar, drug therapy, diabetic education, number of chronic disease, and subjective health status in need factors. HbA1c examination was significantly related to age, education level, marital status in predisposing factors, residential area in enabling factors and drinking, recognition of blood sugar, drug therapy, and diabetic education in need factors. Conclusion: The results of this study were shown that perception of their disease seriousness, education about diabetes management, and accessibility of tests were important to utilization of test for diabetes complication and HbA1c. It might be necessary to the develop and strength strategies for enhancing the utilization of tests for diabetes complication and management in diabetes patients.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.131-136
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• 1994

The ethylacetate extract of Lactuca dentata Makino showed 6 flavonoidal components as detected by ferric chloride solution. The flavonoidal constituent of Lactuca dentata Makino was isolated and purified by the series of column chromatography. The chemical structure of one of the flavonoidal component named as compound E was identified by UV, IR and NMR spectrometry. The melting point range of compound E was $249.5^{\circ}C-251^{\circ}C$. The UV and IR spectra of purified compound E, and its genin were measured with the various shifting agents. The results of UV analysis showed the free state of hydroxy group at 3rd and 4th carbon and binding of sugar at the 7th carbon of compound. The sugar bound to the compound E was identified as glucose by TLC. The IR spectrum showed the presense of hydroxy group, conjugated carbonyl group and aromatic group. The analysis of NMR spectrum was done to the purified compound and its derivatives. The chemical shifts against hydrogen atom, hydroxy group, and the moiety of luteolin were observed in the NMR spectrum along with their position and number as well as type of sugar bound. The isolated and purified compound was identified as $luteolin-7-0-{\beta}-D-glucoside$.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.171-177
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• 2016

The objectives of this study were to nutritionally evaluate Korean traditional fermentation food, Doenjang, and compare the nutrients in fish/meat-Doenjang and herb/fish/meat-Doenjang. In Doenjang, sugar, protein, fat, dietary fiber, and minerals, such as sodium and calcium, were analyzed using HPLC and the ICP analysis method authorized by the Korean Food Standards Codex. Doenjang is known to prevent arteriosclerosis, cancer and hypertension, and to aid liver function, as well as serving as a protein source. Doenjang, fish/meat Doenjang, and wild-herb/fish/meat Doenjang were made according to the original recipes in antique cookbooks. The highest levels of calories, carbohydrates, and sugar were contained in wild-herb/fish/meat Doenjang. Carbohydrate in the fish/meat Doenjang was higher than in ordinary Doenjang, and ordinary Doenjang had the lowest amount of sugar. Fat was shown to be the most abundant in fish/meat Doenjang, and the least abundant in ordinary Doenjang. Fish/meat Doenjang contained the most Na content, while wild-herb/fish/meat Doenjang had the lowest Na content. In terms of dietary fiber, ordinary Doenjang contained the most, while a wild-herb/fish/meat Doenjang contained the least. Ca content was shown to be most abundant in Doenjang, and the least abundant in fish/meat Doenjang.

• Journal of Sasang Constitutional Medicine
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• v.25 no.1
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• pp.1-13
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• 2013

Objectives This study is to investigate the related factors to contribute the metabolic syndrome according to Sasang Constitution. Methods Nine hundred twenty six persons out of 1774 persons, over 40 years old, participated in community-based cohort in Wonju City of South Korea from June 2006 to August 2009. The diagnosis of metabolic syndrome was carried out by NCEP-ATP III(National Cholesterol Education Program in Adult Treatment Panel III) and Asian Pacific Criteria for abdominal obesity. The related factors were checked using questionnaire and blood samples. Sasang Constitution was verified by a Sasang Constitution specialist using the results of PSSC(Phonetic System for Sasang Constitution), facial pictures and simplified Sasang Constitutional questionnaires. Metabolic syndrome incidence rate according to Sasang Constitution and binary logistic regression analysis were performed with SPSS 19.0. Results Metabolic syndrome incidence rate was 30.3% and the majority of newly categorized as metabolic syndrome was Taeeumin(40.7%). There were significant risk factors like systolic blood pressure, fasting blood sugar, triglyceride and female and a significant defense factor like HDL-cholesterol. In terms of constitutional view, there were significant risk factors like waist circumference, systolic blood pressure, triglyceride in Soyangin, female, waist circumference, systolic blood pressure, fasting blood sugar, triglyceride in Taeeumin, female, waist circumference, systolic blood pressure, triglyceride in Soeumin. And there was a significant defense factor like HDL-cholesterol in only Taeeumin. Conclusions Regimens on metabolic syndrome were considered to be changed according to Sasang Constitution. Taeeumin female and Soeumin female should be cautious of body weight and metabolic syndrome when elderly. There are more cautious risk factors in each constitution; systolic blood pressure and triglyceride in Soyangin and fasting blood sugar and serum lipids levels in Soeumin and Taeeumin.

• Journal of the Korean Society of Industry Convergence
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• v.25 no.1
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• pp.21-26
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• 2022

When garlic is aged for a certain period of time while maintaining proper humidity, it causes a browning reaction by its own ingredients and enzymes. In this study, the physicochemical properties were analyzed by varying the temperature conditions for aging garlic. It was found that about 20% of the weight of garlic was reduced through the aging process. During the aging process, both samples showed the highest water content on the 10th day of aging, and the water content of the two samples was similar after the aging was completed. In the analysis of total sugar content change, AG1 (22.0±0.7 vs 21.4±0.6) showed a significantly higher sugar content on the 10th day of aging, but showed a tendency to gradually decrease thereafter, whereas AG2 showed a steady increase in sugar content during the aging process (18.7 < 21.4 < 21.7 < 22.3 < 23.7). The pH change that occurred during the aging process showed the most pH change on the 10th day. In AG1, the pH gradually decreased as the aging period increased, whereas in AG2, the pH increased significantly after the 10th day. In the analysis of browning, AG1 increased sharply on the 10th day and maintained the state, and AG2 showed a significant increase in browning according to the aging process. In conclusion, based on the results of this study, if various ripening temperature conditions are set, it is judged that it will play a positive role in improving the productivity of black garlic.