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Lo, Lara Marie Pangan,Kang, Mi Young,Yi, Seong Joon,Chung, Soo Im Co-Action Publishing 2016 Food & nutrition research Vol.60 No.-
<P><B>Background</B></P><P>In the recent years, cases of elderly women suffering from metabolic diseases such as dyslipidemias brought about by hormonal imbalance after menopause are continuously increasing. In this regard, a continuous and escalating demand to develop a more functional and highly nutritional food product as an adjunct supplement that can help alleviate these diseases is still being sought.</P><P><B>Objective</B></P><P>This study investigated the effects of germinated blackish-purple rice cultivars <I>Keunnunjami</I>, <I>Superjami</I>, and reddish-brown cultivar <I>Superhongmi</I> in the lipid metabolism of ovariectomized Sprague–Dawley rats.</P><P><B>Method</B></P><P>The animals were randomly divided into nine groups (<I>n</I>=5) and were supplemented with either non-germinated or germinated rice for 9 weeks. Then the plasma, liver, and fat samples were collected for the lipid metabolism effects analyses.</P><P><B>Results</B></P><P>Animals fed with germinated rice cultivars had improved lipid profile levels relative to the groups supplemented with non-germinated rice cultivars. The germinated rice groups, <I>Keununjami</I> and <I>Superjami</I> in particular, showed a low total cholesterol levels, high levels of high-density lipoproteins-cholesterol, high fecal lipid output, low hepatic lipid values, and low hepatic adipocyte accumulation. There was also an increase in the rate of lipolysis and decrease in lipogenesis based on the lipid-regulating enzyme activity profiles obtained for the groups that fed on germinated rice. Also, results revealed that pigmented rice cultivars had superior effects in improving the lipid metabolism relative to the non-pigmented normal brown rice variety.</P><P><B>Conclusion</B></P><P>Based on the results, this study suggests that germinated pigmented rice consumption can confer better lipid metabolism than ordinary white rice and constitutes as an effective functional food in alleviating the risk of having dyslipidemias like those suffering from menopausal co-morbidities.</P>
Hong, Juhee,Lee, Hye Ah,Park, Eun Ae,Kim, Young-Ju,Lee, Hwayoung,Park, Bo-Hyun,Ha, Eun-Hee,Kong, Kyoung Ae,Chang, Namsoo,Park, Hyesook Co-Action Publishing 2014 Food & nutrition research Vol.58 No.1
<P><B>Objective</B></P><P>Numerous studies have revealed the impacts of maternal nutritional status on subsequent birth outcome, but much less is known about the long-term impacts on infant growth after birth. We investigated the association between maternal micronutrient levels/oxidative stress status in pregnancy and infant growth during the first 3 years of life.</P><P><B>Design</B></P><P>Prospective cohort study.</P><P><B>Setting</B></P><P>The Ewha Birth & Growth Cohort study was constructed for women who had been recruited between 24 and 28 weeks’ gestation and their offspring at Ewha Womans University Hospital.</P><P><B>Subjects</B></P><P>Maternal serum vitamin and urinary oxidative stress levels were measured, and infant weight, height, and head circumference were measured repeatedly at birth and at 6, 12, 18, 24, and 36 months of age.</P><P><B>Results</B></P><P>Maternal vitamins A and C were positively associated with infant head circumference and infant weight, respectively, during the first 3 years of life, even after controlling for potential confounding factors. But, maternal oxidative stress was not related to infant growth.</P><P><B>Conclusions</B></P><P>The effects of maternal vitamin levels on subsequent infant growth during the first 3 years of life necessitate interventions to supplement antioxidative vitamins during pregnancy.</P>
Kim, Mina,Song, Seok-Bo,Cha, Youn-Soo Co-Action Publishing 2015 Food & nutrition research Vol.59 No.-
<P>Background: Obesity is often considered to result from either excessive food intake or insufficient physical activity. Adzuki beans have been evaluated as potential remedies for various health conditions, and recent studies have reported their effects on the regulation of lipid metabolism, but it remains to be determined whether they may be effective in overcoming obesity by regulating appetite and satiety. Objective: This study investigated the effect of black adzuki bean (BAB) extract on body composition and hypothalamic neuropeptide expression in Sprague Dawley rats (Rattus norvegicus) fed a high-fat diet. Design: The rats were fed for 8 weeks with a control diet containing 10 kcal% from fat (CD), a high-fat diet containing 60 kcal% from fat (HD), or a high-fat diet with 1% or 2% freeze-dried ethanolic extract powder of BAB (BAB-1 and BAB-2). Results: The body weights and epididymal fat weights were significantly reduced and the serum lipid profiles were improved in the group fed the diet containing BAB compared to the HD group. The expression of AGRP mRNA significantly decreased in the BAB groups, and treatment with BAB-2 resulted in a marked induction of the mRNA expression of POMC and CART, which are anorexigenic neuropeptides that suppress food intake. Furthermore, mRNA expression levels of ObRb, a gene related to leptin sensitivity in the hypothalamus, were significantly higher in the BAB groups than in the HD group. Conclusions: These results suggest that supplementation with BAB has a significant effect on body weight via regulation of hypothalamic neuropeptides.</P>
Allergens of <i>Arachis hypogaea</i> and the effect of processing on their detection by ELISA
Iqbal, Amjad,Shah, Farooq,Hamayun, Muhammad,Ahmad, Ayaz,Hussain, Anwar,Waqas, Muhammad,Kang, Sang-Mo,Lee, In-Jung Co-Action Publishing 2016 Food & nutrition research Vol.60 No.-
<P>Food allergies are an emerging public health problem in industrialized areas of the world. They represent a considerable health problem in these areas because of the relatively high number of reported cases. Usually, food allergens are proteins or glycoproteins with a molecular mass ranging from 10 to 70 kDa. Among the food allergies, peanut is accounted to be responsible for more than 50% of the food allergy fatalities. Threshold doses for peanut allergenic reactions have been found to range from as low as 100 µg to 1 g of peanut protein, which equal to 400 µg to 4 g peanut meal. Allergens from peanut are mainly seed storage proteins that are composed of conglutin, vicilin, and glycinin families. Several peanut proteins have been identified to induce allergic reactions, particularly Ara h 1–11. This review is mainly focused on different classes of peanut allergens, the effect of thermal and chemical treatment of peanut allergens on the IgY binding and detectability of these allergens by enzyme linked immunosorbent assay (ELISA) to provide knowledge for food industry.</P>