Effect of harvest seasons and extraction methods on the nutritional and functional components of Seomcho (Spinacia oleraecea L.

The purpose of this study was to investigate the effect on bone formation of fermented soybeans by combination treatment with a high aglycone ratio of isoflavones, since this compounds are known to prevent osteoporosis caused by aging or menopause. The experimental group (osteoporosis-induced rats, n=20) was divided into four groups, namely the normal group (NC), the OVX group (OVXC), the steamed soybean powder group (SSP), and the fermented soybean powder group (FSP). After 8 weeks of administration, the body weights of the OVX, SSP and FSP groups had increased compared to those of the NC group, while the weight of the uterus had not increased compared to that of NC group, and the weight of the kidney leaf fat had not decreased compared to that of the OVXC group. In addition, serum levels of alkaline phospatase (ALP) and osteocalcin were not significantly different between the different experimental groups. However numerically, the FSP group appeared to exhibit some effect on bone formation. More specifically, the trabecular bone volume of the femur was significantly increased in the FSP group compared to the OVXC (p<0.01), and the trabecular bone mineral density was also significantly increased in the SSP and FSP groups compared to the OVXC group (p<0.05). These results indicate that fermented soybeans were effective in promoting bone formation in terms of increasing the bone volume and bone density of the femur. The consumption of fermented soybeans could therefore be suggested for the prevention rather than the improvement of osteoporosis.

No abstract

The recent increase in elderly population has contributed to the increasing interest in the foods for the elderly. This research focuses on softening the texture of job's-tear granules by enzyme treatment and the evaluation of their constipation improvement function via in vivo evaluation using mouse models. After enzyme treatment, the Job's-tears exhibited a marked softening with a 70% reduction of hardness upon alternating treatment with commercial amylase and protease for 2 hours at 0.1% concentrations. Microstructure analysis with scanning electron microscopy revealed the degree of collapse of the Job's-tear granules and the level of tissue degradation. Constipation was induced using loperamide, and the relief effect of softened Job's-tears was determined over three dosage (500, 1,000, 2,000 mg/kg) using the data from the number of feces, and blood tests in the mouse model. The optimum dose of the enzymatized Job's-tears was determined to be 500 mg/kg (EA500), which effectively improve excretion movement without liver toxicity. Compared with the control group, oral administration of enzymatized Job's-tear resulted in higher fecal moisture content, higher fecal numbers, and increased length and width of intestinal epithelial cells in the mucous membranes. In conclusion, softened Job's-tears were successfully produced by enzyme treatment, and their constipation relief function was confirmed in a mouse model. The results of the present investigation are expected to contribute to the development of foods for the elderly.

This study investigated the mineral content of regularly consumed Korean produce in order to provide a basis for informed decisions regarding a balanced diet. Eleven minerals prevalent in the produce were analyzed by microwave digestion coupled with ICP-OES and ICP-MS. In general, vegetables showed a higher mineral content than fruits, with Daekwonseoneon peppers providing th highest values for P, K, and Mg among the 52 varieties of fruits and vegetables examined (79.57 mg/100 g, 638.59 mg/100 g and 37.30 mg/100 g, respectively). Among the 35 fruit varieties analyzed, Geumsil strawberries delivered the highest contents of Ca, P, Mg, Fe, Mn, and Mo (23.52 mg/100 g, 45.29 mg/100 g, 20.05 mg/100 g, 0.87 mg/100 g, 0.58 mg/100 g, 8.44 μg/100 g, respectively). High Ca and K contents were observed in grapes, particularly those of the Shine Muscat varieties (12.28 mg/100 g and 241.42 mg/100 g, respectively) and Jico tomato varieties contained the highest Na content (10.82 mg/100 g). Moreover, notable macro-mineral content was detected in nectarine (Cheonhong, Sunfre, and Fantasia) and baekdo (Cheonjungdo) peach varieties. Apples provided both macro-minerals autumn apples; Jahong, Arisoo, and Hongro and micro-minerals summer apple; SummerKing and Tsugaru with diverse mineral content in same varieties depending on the cultivation area. Based on our findings, a balanced diet containing the necessary contents of macro and micro-minerals can be easily achieved by varying the type and variety of regularly consumed produce.