Kyung-Ok Shin

Effect of intake of sponge gourd ( Luffa cylindrica ) seed oil and Yukdomok ( Chionanthus retusa L.) seed oil on lipid levels of blood and organs of a mice

In this study, the effects of sponge gourd (Luffa cylindrical) seed oil and yukdomok (Chionanthus retusa L.) seed oil intake on lipid levels of blood and organs in mice were compared with those of commercially available vegetable oils. In this study, the group treated with sponge gourd seed oil showed the highest final weight, kidney weight, and content of intra-abdominal fat. The group treated with sponge gourd seed oil showed the highest total cholesterol level of 171.75±27.15 mg/dL in the blood, whereas the group treated with yukdomok seed oil showed the highest triacylglycerol level of 234.00±50.52 mg/dL. Further, the group treated with sponge gourd seed oil showed a significantly higher HDL-cholesterol level of 142.75±16.32 mg/dL compared to the other groups (p<0.05). These results suggest that oils extracted from sponge gourd and yukdomok seeds have health-related effects.

Study on the obesity and nutrition status of housewives in Seoul and Kyunggi area

This study was conducted to evaluate the rate of obesity of 212 women (age 45-60 years) in Seoul and the Kyunggi area through analysis of BMI and the dietary life factors related to obesity using a survey on dietary habits, dietary assessment, and nutrient intake. The height of the underweight group was taller than normal. The height of the obese group was equal to that of the normal group, but the weight was 8.5 kg greater than the normal group. Women in the underweight group consumed meals irregularly, and only 33.4% ate breakfast. Additionally, the rate of overeating was low in the underweight group, and milk, dairy products (yogurt, etc.), fruit, and fruit juice were consumed more than once a day. It was found that 62.1% of the women in the obese group never ate out, and the rate of eating one serving of fruit, drinking one cup of fruit juice, and eating various kinds of foods was high. The average point of womens dietary life was 21.9 ± 2.9, and 12.7% of all women responded that their dietary life was good. However, in the obese group, only 6.9% of the women reported that their dietary life was good. Evaluation of snacking habits revealed that the underweight group consumed a high level of carbonated drinks and ice cream, whereas for in the obese group, 24.1% of the women consumed milk and its products and 5.6% regularly consumed fast and fried foods. Evaluation of nutrient intake revealed that the consumption of energy, protein, vitamin A, vitamin B1, B2, B6, niacin, vitamin C, and vitamin E was high in all of the groups, but the intake of folic acid in the underweight group was lower than the required level. Overall, 24.1% of the women in the obese group were found to have metabolic diseases, mostly hypertension (43%). In conclusion, a balanced diet to avoid excessive nutrient intake is needed to prevent obesity.

Effects of taurine on cadmium exposure in muscle, gill, and bone tissues of Carassius auratus

This study was performed in order to investigate the effects of taurine on cadmium poisoning in muscle, gill, and bone tissues of wild goldfish. For this experiment, 80 wild goldfish were divided into four experimental groups: 0.3 mg/L of cadmium and 0 mg/L of taurine (Group I), 0.3 mg/L of cadmium and 20 mg/kg of taurine (Group II), 0.3 mg/L of cadmium and 40 mg/L of taurine (Group III), and 0.3 mg/L of cadmium and 80 mg/L of taurine (Group IV). The results were as follows: The cadmium concentration in muscle tissue of wild goldfish was 0.65-3.21 mg/kg wet wt in Group I, whereas it decreased in Group IV. Levels of cadmium in gill tissue of wild goldfish were 16.57-42.39 mg/kg wet wt in Group I, 15.23-43.01 mg/kg wet wt in Group II, 15.11-39.56 mg/kg wet wt in Group III, and 13.15-38.55 mg/kg wet wt in Group IV (P < 0.05), suggesting that the cadmium concentration decreased in the experimental groups compared to control. The cadmium concentration in bone tissue of wild goldfish after 28 days was 0.52-9.75 mg/kg in Group II, whereas it increased in Group III (P < 0.05). In conclusion, taurine may have a preventive effect against cadmium accumulation in biological tissues.

The Effect on Blood Biochemical Factors of a ICR-Mice in a High-Fat Diet with Taurine 20%

The purpose of this study was to examine the effects of taurine on lipid levels and liver function and the actions of insulin and leptin by biochemically analyzing the blood of albino mice fed a diet containing 20% taurine. The group fed a high-fat diet (HF) containing 20% taurine (HF + taurine 20%) showed higher blood HDL cholesterol levels as well as significantly lower total cholesterol and triglyceride levels (p < 0.05) than the group fed HF. No significant difference was observed among indicators of liver function, such as alkaline phosphatase, aspartate aminotransferase, alanine aminotransferase, and lactate dehydrogenase activities. However, the HF + taurine 20% group showed significantly lower insulin and leptin levels than the HF group (p < 0.05). These findings show that 20% taurine had a significant effect on blood lipid levels and blood sugar maintenance in mice fed an HF.

The Commercial Value of Goat Milk in Food Industry

In many countries, goat milk is an excellent nutrient source and is less allergenic for children and the elderly. The casein composition of goat milk consists largely of β-casein and lower amounts of αs1-casein, which may interfere with digestion by forming solid curds in the human stomach. Goat milk contains small fat globules and large amounts of medium chain fatty acids for, better digestibility, as well as abundant minerals and vitamins with high absorption rates. Recently, the medical benefits of goat milk in different human disorders have been recognized, leading to an increased interest in developing functional foods with goat milk, particularly for individuals with malabsorption syndrome. However, the physiological and biochemical properties of goat milk are largely unknown. We review the importance of goat milk as a potential functional food by providing scientific evidence confirming its health benefits.