Yeong Ok Song

Kimchi, a Fermented Vegetable, Improves Serum Lipid Profiles in Healthy Young Adults: Randomized Clinical Trial

Vegetable-based diets have generally focused on their health benefits including negative associations with the serum cholesterol concentrations. The aim of this study was to investigate whether serum lipid concentrations are influenced by the amount of kimchi intake. For the study, 100 volunteers were assigned to 2 dietary groups, low (15 g/day, n=50) and high (210 g/day, n=50) kimchi intake, and were housed together in a dormitory for 7 days. Identical meals except with different amount of kimchi were provided and subjects were instructed to maintain their normal physical activity. Concentrations of fasting blood glucose (FBG), total glucose, total cholesterol and low density lipoprotein (LDL)-C significantly decreased in both groups after 7 days of kimchi intake, but the effects were dose dependent. Lipid lowering effects of kimchi were more profound in the subjects with total cholesterol and LDL-C level over 190 and 130 mg/dL, respectively, in both groups. FBG was significantly decreased in the high kimchi intake as compared to the low intake group (P=.003). In conclusion, greater consumption of kimchi improved FBG and serum total cholesterol in young healthy adults.

Antiatherogenic effects of Korean cabbage kimchi with added short arm octopus

Adimchae is a kimchi that contains more than 10% seafood. The lipid lowering and antiatherogenic effects of adimchae containing abalone or short arm octopus were compared with traditional Korean cabbage kimchi. Treated seafood was added to kimchi at 10%. ApoE KO mice (n=18) were fed an athrogenic diet supplemented with 10% freeze-dried cabbage kimchi (control), short arm octopus added kimchi (SK), or abalone added kimchi (AK) for 8 weeks. Plasma and hepatic triglyceride concentrations of SK group mice decreased significantly (p<0.05), compared with control and AK group mice. Protein expression of hepatic fatty acid synthase (FAS) of SK group mice was significantly (p<0.05) suppressed, compared with control group mice. Reduction of the fatty streak lesion size in the aortic sinus of SK mice was also significant (p<0.05), compared with control group mice. Extra antiatherogenic effects of SK were due to decreased plasma lipid concentrations via suppression of the FAS activity.

Anti-atherogenic properties of emulsified perilla oil (EPO) in apo E KO mice and plasma lipid lowering effects of rice porridge containing EPO in healthy young adults

The objective of this study was to develop a rice porridge containing perilla oil rich in α-linolenic acid which demonstrated anti-atherogenic effect in the previous study. Lipid lowering effect of emulsified perilla oil (EPO) was examined in apo E KO mice (n=18) and that for rice porridge containing EPO (RPEPO) was investigated in the pilot scale human study (n=20). Inhibitory effects of EPO on the plasma lipid levels and fatty streak lesion size in apo E KO mice were similar to those observed in mice fed perilla oil (PO), suggesting that EPO is applicable form of PO in manufacturing rice porridge product with PO’s health benefit properties. In human study with young adults aged between 20–35 years old, changes in plasma triglyceride concentration of subjects consumed RPEPO for 30 days as a breakfast was significantly lowered than those for subjects consumed rice porridge (p<0.05), of which calorie levels were the same (333 kcal/meal).

Perilla oil rich in α-linolenic acid suppresses hepatic SREBPs and NF-κB expression in hypercholesterolemia-induced apolipoprotein E knockout mice

AbstractsThis study is to examine whether perilla oil rich in α-linolenic acid, n-3 fatty acid, would affect the expression of transcription factors involved in the regulation of hepatic lipid metabolism and in the inflammatory responses. Apolipoprotein E knockout (apoE KO) mice (n=18) and its wild type mice (n=10) were fed a high cholesterol diet containing perilla oil or lard for 10 weeks. In apoE KO mice, perilla oil group demonstrated significant decrease in hepatic triglyceride (7.95%) and total cholesterol concentrations (35.76%) than lard fed group. Expression for nuclear transcription factor, sterol regulatory elementbinding protein (SREBP)-1 (32.37%) and SREBP-2 (25.6%) were dropped off whereas that for the peroxisome proliferator-activated receptor α elevated (48.15%, p<0.05), compared with lard group. Inhibition in nuclear factor-κB and increase in inhibitor κ-Bα expressions subsequently decreased cyclooxygenase-2 and inducible nitric oxide synthase expressions in the perilla oil group. Beneficial effects of perlla oil observed in apoE KO mice were greater than those from the wild type mice.

The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie

BACKGROUND/OBJECTIVES The purpose of this study was to examine whether plasma lipid profiles are affected differently by snack kinds with equal calorific values. SUBJECTS/METHODS We compared a Korean traditional confectionery (dasik) with Western confectionery (cookie) in this regard. Controlled cross-over study consisted of two 3-week snack intake phases and for separating, a 2-week washout period (3–2–3) was carried out with 30 healthy women aged between 40-59 years old. Brown rice based Korean traditional confectionery and wheat flour based Western confectionery were used. The participants consumed either dasik or cookie every day for 3 weeks, providing 93 kcal a day. RESULTS The total cholesterol (TC) in the dasik group had decreased significantly after 3 weeks (P < 0.05). Furthermore, in the dasik group, reduction in TC and low-density lipoprotein-cholesterol were greater than those in the cookie group (P < 0.05). CONCLUSIONS Prioritizing functional snacks like dasik improves plasma lipid profiles; this may be useful information for individuals who cannot refrain from snacking.

Development of low calorie roasted radish tea beverage with anti-oxidant activity

A functional radish tea beverage was developed using pressure roasted radish pieces, barley, and cassia seeds. Stevia, short-chain fructooligosaccharides (scFOS), and inverted sugar syrup were used as sugar substitutes. The formula developed for mass production was, pressure roasted radish pieces, barley, and cassia seed teas prepared separately, then mixed (3:1:1, v/v/v). Inverted sugar syrup (54.4 g/L), stevia (0.73 g/L), scFOS (17 g/L), citric acid (0.01%), and vitamin C (0.05%) were added. Sweetness and caloric contents of the roasted radish tea beverage were 6.5°Bx and 19.35 Kcal/100 mL, respectively. Based on consumer acceptance testing (n=60 persons), overall acceptance, taste, and sweetness scores of the roasted radish tea beverage were higher than for a commercially available H tea beverage. Caloric contents were reduced by approximately 23.5% using sugar substitutes. The IC50 value for the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of hot water extracts of dried radish increased 2.5-fold after pressure roasting.

Effects of ingredients of Korean brown rice cookies on attenuation of cholesterol level and oxidative stress in high-fat diet-fed mice

BACKGROUND/OBJECTIVES Owing to health concerns related to the consumption of traditional snacks high in sugars and fats, much effort has been made to develop functional snacks with low calorie content. In this study, a new recipe for Korean rice cookie, dasik, was developed and its antioxidative, lipid-lowering, and anti-inflammatory effects and related mechanisms were elucidated. The effects were compared with those of traditional rice cake dasik (RCD), the lipid-lowering effect of which is greater than that of traditional western-style cookies. MATERIALS/METHODS Ginseng-added brown rice dasik (GBRD) was prepared with brown rice flour, fructooligosaccharide, red ginseng extract, and propolis. Mice were grouped (n = 7 per group) into those fed a normal AIN-76 diet, a high-fat diet (HFD), and HFD supplemented with RCD or GBRD. Dasik in the HFD accounted for 7% of the total calories. The lipid, reactive oxygen species, and peroxynitrite levels, and degree of lipid peroxidation in the plasma or liver were determined. The expression levels of proteins involved in lipid metabolism and inflammation, and those of antioxidant enzymes were determined by western blot analysis. RESULTS The plasma and hepatic total cholesterol concentrations in the GBRD group were significantly decreased via downregulation of sterol regulatory element-binding protein-2 and 3-hydroxy-3-methylglutaryl-CoA reductase (P < 0.05). The hepatic peroxynitrite level was significantly lower, whereas glutathione was higher, in the GBRD group than in the RCD group. Among the antioxidant enzymes, catalase (CAT) and glutathione peroxidase (GPx) were significantly upregulated in the GBRD group (P < 0.05). In addition, nuclear factor-kappaB (NF-κB) expression in the GBRD group was significantly lower than that in the RCD group. CONCLUSIONS GBRD decreases the plasma and hepatic cholesterol levels by downregulating cholesterol synthesis. This new dasik recipe also improves the antioxidative and anti-inflammatory status in HFD-fed mice via CAT and GPx upregulation and NF-κB downregulation. These effects were significantly higher than those of RCD.

Physical and Sensory Characteristics of Laver Bugak (Korean Traditional Fried Dishes) During Fermentation of Starch Batter

This study was conducted to determine the reasonable soaking period of glutinous rice for laver Bugak (Korean traditional fried dishes) processing and to identify the sensory characteristics of three kinds of laver Bugak made with different starch pastes: GRice_1d using glutinous rice soaked for 1 day; GRice_7d using glutinous rice fermented for 7 days; and Wheat using flour. Descriptive analysis was performed by 10 trained panelists, and the 92 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale. From the measurement result by scanning electron microscope (SEM), there were differences in the surface characteristics among soaking period for 1 day and 7 days. Ten panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. 36 attributes were generated by panelists and 12 attribute were significantly different across products (p