• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.279-284
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• 1990

This experiment was conducted to study the effect of dietary vitamin E on the lipid composi-tion of rats treated with carbon tetrachloride. Rats were divided into five groups I. e. C(soybean oil with vitamin E(40mg/kg diet)) EF(CCl4 with vitamin E deficient diet) 40E(CCl4 with vitamin E(40mg/kg diet) 400E(CCl4 with vitamin E(400mg/kg diet) 800E(CCl4 with vitamin E(800mg/kg diet) Body weight gain and food efficient ratio were not observed significant differences. The liver weight was significantly increased in the CCl4 treated groups but the liver weight of 800E group was significantly lower than that of EF group. In EF and 40E groups kidney weights were significantly higher compared to that of C group. The content of total lipid in liver of 40E and 400E groups were significantly higher than that of control group but in 400E and 800E groups the contents were significantly lower compared with that of EF group. The content of triglyceride in liver was significantly higher in the CCl4 treated group and the content of cholesterol was significantly higher in the EF and 40E groups but those of 800E group were significantly lower compared with those of EF group. In CCl4 administration groups were significantly higher than those of control group and 400E and 800E groups were significantly lower than those of EF group.

• Journal of Nutrition and Health
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• v.30 no.1
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• pp.91-99
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• 1997

We have studied the major food sources of minerals and vitamin based on the data from the National Nutrition Survey in 1993. The most important food sources was anchovy for calcium, spinach for vitamin A, and kimchi for vitamin C. The primary source of iron, thiamin, riboflavin and niacin was rice. Number of foods providing 90% of individual nutrient intake were 54 items for calcium, 40 items for iron, 20 items for vitamin A, 25 items for thiamin, 29 items for riboflavin, 39 items for niacin and 18 items for vitamin C. Among regions, amount of nutrients from same foods(10 more important food source) didn't show any significant differences (p>0.05) in minerals and vitamins studied. Over all rice was found to be the most important sources of minerals and vitamins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.914-919
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• 1997

We investigated the effects of vitamin E supplementation on the protein glycosylation in vivo. Weaned KK-mice were fed high fat diet containing 20% corn oil(wt/wt), and sacrificed at 4, 6, and 0 months of age. High vitamin E diet was the high fat diet supplemented with an excess amount of 이-$\alpha$-tocopheryl acetate(2080IU/kg diet). We measured $HbA_{1C}$ as a glycosylation early product, and collagen-linked fluorescence (CLF) of skin as a glycosylation and product. We found that diabetic group had increased levels of $HbA_{1C}$ within 2 months after onset of diabetes and during the experiments. The skin CLF increased dramatically 5 months after onset of diabetics. Treatment with vitamin E did not modify the level of blood glucose. However, we observed a significant lowering in CLF and $HbA_{1C}$ in diabetic mice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.47-51
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• 2009

The purpose of this study was to investigate the effects of vitamin C supplementation and yoga practice on total antioxidant status (TEAC), lipid peroxidation, and blood lipid profiles of middle-aged women. Thirty two women ($53.34{\pm}5.08$ years old) in B city volunteered and the signed consents were received before the study. Experimental groups were normal (n=8), vitamin C intake group (n=8), yoga group (n=8), and vitamin C intake with yoga group (n=8). Total experimental period was 12 weeks. Yoga group practiced yoga 3 times a week for 12 weeks with intensity of RPE $13{\sim}15$. Each practice was 60 minutes. Vt. C group was instructed to take 1 g of Vt. C every day after dinner meal. Changes in TEAC after 12 weeks were 28.23% for the normal group, 30% for Vt. C group, 26.58% for yoga group, and 43.66% for Vt. C with yoga group; the increases in TEAC among groups were not significantly different. Serum malondialehyde (MDA) concentration of the normal group increased by 10% during 12 weeks of experiment while that for the Vt. C, yoga, and Vt. C with yoga group were significantly decreased by 25%, 32.14%, and 33.87%, respectively (p<0.05) compared with the normal group. Neither yoga, Vt. C supplementation nor combined program for 12 weeks were effective enough to change the serum lipid profiles compared with the normal group. In conclusion, Vitamin C supplementation or regular yoga practice seems to have health promoting effects of retarding the oxidative stress by decreasing lipid peroxidation in middle-aged woman.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.664-672
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• 1993

The purpose of this study was to investigate the effect of alcohol administration on selenium concentration and cell morphology in tissurs of rats fed with the different levels of selenium (Se) and vitamin E. Seventy two male rats of Sprague-Dawley strain weighing about 58~62g were divided into 12 groups. The dietary Se levels were 0mg(L-), 0.4mg(C-) and 10mg(H-), and the dietary vitamin E levels were 0mg(-L) and 150mg(-C) per kg diet, respectively. Alcohol-adminstrated groups(--A) received the triple distilled potable water solution containing 10% of ethanol from the 3rd week of experimental periods. The obtained experimental results are summarized as follows. Se concentration in blood and urine made difference in accordance with Se level in diet and tended to be low in alcohol administrated groups. Se concentration in liver and kidney was also directly proportional to the dietary Se level, and it tended to be low in each alcohol group, but Se concentration in kidney tended to be increased by alcohol administration. Myocardium in rats showed lysosome increasing, fat droplet, mitochondrial swelling, and in particular, bad intracellular edema, in H-group fed with high Se and in L-group with low Se. It also showed such phenomena in the alcohol administrated group. In HC-group fed with excessive Se and normal vitamin E. there appeared no noticeable change in liver tissue. However, in the alcohol administrated HCA-group, there came out fat droplet. Especially, in the alcohol administrated LLA-group, not fed with sufficient Se and vitamin, E, there were found lysosome increasing and a number of fat droplet.

• Journal of Community Nutrition
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• v.5 no.1
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• pp.13-20
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• 2003

This study was done to evaluate the antioxidant status of female college students by determining their intakes and plasma levels of antioxidnt vitamins (vitamin C, A and E) and total antioxidant status (TAS). Subjects were 46 healthy female college students aged 20 - 29 years. Body composition was determined by a multifrequency bioelectrical impedance analysis. Dietary intakes were examined by 24hr record method and nutrients intakes were analyzed by the Computer Aided Nutritional analysis program for professional (CAN-pro). Plasma vitamin C level were measured by spectrophotometric method and retinol, ${\beta}$-carotene, ${\alpha}$-tocopherol were measured by HPLC. Plasma TAS was measured with a Randox kit using the trolox equivalent antioxidant capacity (TEAC) method. Daily energy and protein intakes of the female college students were 1670.5㎉ (83% of RDA) and 63.3g (115.1% of RDA), respectively. However their intakes of Ca and Fe were below 75% of RDA. Their intakes of vitamin A and C were 596.6 ${\mu}$ gRE (85.2% of RDA) and 71.0mg (101.4% of RDA), respectively. Plasma levels of vitamin C, retinol, ${\beta}$-carotene and ${\alpha}$-tocopherol were 14.7mg/L, 0.7mg/L, 0.2mg/L and 9.1mg/L, respectively which were within normal range. There was no subject with deficiency or marginal level in plasma vitamin A and C. However 1.6% of the subjects had below adequate level in vitamin E. Plasma TAS level was 1.2mmol/L. Correlation data showed that all plasma antioxidant vitamins were positively correlated with plasma TAS. Overall data indicate that the antioxidant status of female college students were pretty good. However it might be necessary to educate them to eat more fruits and vegetables for preventing many chronic diseases in a later life. (J Community Nutrition 5(1) : 13∼20, 2003)

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.9
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• pp.1227-1232
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• 2011

The objective of this study was to examine the effects of concentrates containing different levels of a vitamin-trace elements premix on milk yield and composition of dairy cows. The trial, which lasted 14 weeks, was conducted from January to March and used 45 multiparous Brown cows in the early phase of lactation. Cows (n = 15 per treatment) were randomly allocated to three dietary treatments: the first group (control, C-0) was fed pelleted concentrate containing background vitamins and trace elements that supplied 1.0 times cows' daily requirements; the second group were fed the same concentrate, but containing 2.5 g/kg of vitamin and trace mineral premix per kg of concentrate (C-2.5); the third group were fed the same concentrate, but containing 5 g/kg of vitamin and trace mineral premix per kg of concentrate (C-5). The daily ration included ad libitum chopped oat hay, and the cows also had 8 h/d grazing on a ryegrass (Lolium multiflorum) pasture. During the performance trial, cow milk yield was daily recorded and individual milk samples were analysed for milk composition and to determine milk renneting properties. Cows fed the intermediate premix level (C-2.5) in diet showed the highest fat-corrected milk production (p<0.05) compared to other groups. None of the milk quality parameters studied were influenced by dietary treatment, except for milk rheological parameters (rennet clotting time and curd firmness) that were positively improved in cows fed the C-2.5 diet (p<0.05). The findings from this study show that intermediate level of vitamin-trace elements premix in concentrate can be advantageously used in grazing dairy cows without negative effects on yield and quality of milk produced.

• Journal of the Korean Society of Food Culture
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• v.35 no.5
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• pp.493-502
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• 2020

The objective of this study was to investigate the effects of dietary vitamin B intake on biomarkers related to lipid metabolism, inflammation and blood glucose control, that are important in the development of type 2 diabetes and its complications. Seventy-six adults (42 males, 34 females) were recruited from a group of diabetes patients who had visited the medical center for treatment. Data on anthropometric characteristics and dietary intake of thiamine, riboflavin, niacin, vitamin B₆ and folate were collected using 24-hour diet recall and the CAN Pro 4.0 program. Also, data on clinical indices such as serum lipids, blood pressure, high-sensitivity C-reactive protein (hs-CRP), hemoglobin A1c (HbA1c) and homeostasis model assessment 2-insulin resistance (HOMA2-IR) were collected and analyzed for correlation with dietary vitamin B intake. Results from the dietary intake survey showed that riboflavin and folate intake (in males) and folate intake (in females) were below the Dietary Reference Intake for Koreans. Statistical analysis revealed a negative correlation between hs-CRP and dietary intake of B vitamins. Riboflavin intake was inversely associated with systolic blood pressure after adjustments for age, BMI, smoking, alcohol consumption, exercise, ingestion of diabetes mellitus medication and energy intake (p<0.05). Our results suggest that dietary vitamin B may influence inflammation and consequently may help in better management of type 2 diabetes.

• Journal of Life Science
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• v.14 no.5
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• pp.829-833
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• 2004

The major compositions of Lentinus edodes seasoning(LES) compose of 30.3% of Lentinus edodes fruit body, 18.1 % of anchovy (Engraulis japonicus) powder and 51.6% of sea tangle (Laminaria japonica), prawn and green tea powder and so on were investigated in order to evaluate the nutritional value. Sodium concentration in LES was high up to 5,042.99 mg/IOO g and K, Ca, P, Mg, Fe, Zn, Mn and Cu were followed. There were nineteen total amino acids in LES. The glutamic acid content was high up to 4.62 mg/100 mg and glycine, leucine, alanine, aspartic acid were followed. Among twenty free amino acids, glycine content was high up to 2.37 mg/100 mg and glutamic acid, asparanine, proline, taurin and aspartic acid were followed. The contents of vitamin C in LES was high up to 224.78 mg/100 g and pantothenic acid, vitamin B$_{6}$, niacin, vitamin E, folic acid, vitamin B$_{l}$ vitamin B$_{2}$, vitamin D$_{3}$, vitamin A, vitamin B$_{12}$ and vitamin $K_{l}$ were followed.wed.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.225-231
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• 1994

This study was intended to observe the effect of cooked glutinous rice flour and soused shrimp on the fermentation of Kimchi samples were fermented for 11 days at 10$^{\circ}C$ after they were previously fermented for 6 hours at 20$^{\circ}C$. Changes of pH, total acidity, salt content, reducing sugar content, free amino acid content, total vitamin C content, and ascorbic acid content were measured. The results were as follows; 1. Soused shrimp and glutinous rice flour added in Kimchi acted as lactobacilli growth enhancer during fermentation. 2. Initial cincentrations of redng sugars in Kimch samples with no soused shrimp, 5% and 10% sosed shrimp were 7.5~8.3 mg/g, 3.0~4.7 mg/g and 0.5~0.6 mg/g respectively. Kinchi samples with glutinous rice flour showed higher reducing sugar contents than Kimchi samples without it. 3. Free amino acid contents in Kimchi samples gradually decreased during fermentation at 10$^{\circ}C$. According to their soused shrimp concentration, contents of free amino acid of Kimchi samples were significantly different. And Kimchi samples with glutinous rice flour showed lower free amino acid contents than Kimchi samples without it. 4. Total vitamin C contentrations of Kimchi samples were 24.5~28.0 mg% at the initial stage of fermentation and 15.0~19.2 mg% at the final stage of fermentation. During the fermentation of Kimchi, the higher soused shrimp concentration, the less total vitamin C contents were remained. 5. During the fermentation, ascorbic acid contents of Kimchi samples were not affected by soused shrimp and glutinous rice flour.