Fecal calprotectin (FC) is a marker used for the differential diagnosis of inflammatory bowel disease (IBD). FC is also used to determine the effects of treatment and recurrence prediction because of its non-decomposition by bacteria, relative week stability at room temperature, and its uniform distribution within feces. Healthy male and female adults between the age of 30 and 80 living in Jeju were selected for this study. The FC concentration in the healthy control group (N=45) was distributed widely as 0∼545.9 μg/g and showed a significant difference with age in healthy adults. The FC concentration in adults over 70 years old (80.6 years on average) was 160.3 μg/g. The result is approximately 10 times higher than in adults below 50 years (44 years on average), with FC concentrations at 15.88 μg/g. Moreover, adults over 50 years, with an average age of 59.6, had FC concentrations of 35.46 μg/g, which were two times higher than the below 50-year-old group, confirming the significant correlation between age and FC concentration. As the FC test is a non-invasive and cost-effective objective marker in IBD tests, a suitable cutoff value is required for different ages. This study provides the baseline data for differential diagnoses.

Quality properties of pork restructured jerky manufactured using various concentrations of black rice powder were examined. The moisture contents and pH of samples increased with an increase in concentration of black rice powder. On the other hand, the protein and fat contents of samples decreased with an increase in concentration of black rice powder. Lightness, redness, and yellowness values of uncooked and cooked samples showed a downward trend with an increase in concentration of black rice powder. Water holding capacity and cooking yield of the samples containing 3% and 5% black rice powder were higher than those of the control and 1% black rice powder samples (p<0.05). Samples containing 3% black rice powder showed a lower shear force than that of the control (p<0.05). Sensory evaluation of color, flavor, tenderness, and overall acceptability were enhanced with an increase in concentration of black rice powder. These results show that supplementation added with black rice powder in pork restructured jerky enhances its quality properties.

The aim of this study was to investigate the effects of pork skin gelatin on the physicochemical properties (pH, CIE color value, water holding capacity, cooking yield, viscosity, proximate composition, and texture profile analysis) of emulsion-type sausage. Emulsion-type sausages were manufactured with 0% (control), 1%, 3%, and 5% pork skin gelatin. Moisture contents of samples containing 3% and 5% pork skin gelatin were significantly higher than those of the control and samples containing 1% pork skin gelatin (P<0.05). Protein contents were the highest in samples containing 5% pork skin gelatin (P<0.05). The pH values of uncooked and cooked samples increased with increasing pork skin gelatin level (P<0.05). The lightness and yellowness values of cooked samples containing pork skin gelatin were higher than those of the control (P<0.05). In addition, redness values of cooked samples containing 3% and 5% pork skin gelatin were significantly lower than those of the control and samples containing 1% pork skin gelatin (P<0.05). Water holding capacity (WHC) was the lowest in control, and samples containing 3% and 5% pork skin gelatin had significantly higher WHC compared to the other samples (P<0.05). Cooking yield of samples increased with increasing concentration of pork skin gelatin (P<0.05). Samples containing 3% and 5% pork skin gelatin showed higher viscosity than the control and sample containing 1% pork skin gelatin (P<0.05). Springiness, cohesiveness, and chewiness of samples were not significantly different among the samples. Hardness values of the control and sample containing 1% pork skin gelatin were lower than those of other samples (P<0.05), and samples containing 5% pork skin gelatin had the highest hardness (P<0.05). Gumminess of sample containing 5% pork skin gelatin was significantly higher than that of the control (P<0.05). The results show that pork skin gelatin could improve the potential of emulsion-type sausage physicochemical properties.

In this study, water content, sebum content, and transepidermal water content were investigated to provide basic data for the future cosmetics industry as comparing the skin characteristics of different ages. Water content of cheek area, sebum content of nose area, and transepidermal water loss (TEWL) of cheek and forearm of trial subjects (total 638 people of both male and female) were measured. Data were analyzed using Statistical Package for the Social Sciences program (version 19.00; SPSS Inc., Chicago, IL, USA). Water content, sebum content, and TEWL of skin were measured as mean ± standard deviation. As a result, water content of cheek from female was higher than male and the water content increased with the older ages. However, sebum content of nose from male was higher than female and the sebum content increased with the younger ages. TEWL of cheek from female was higher than male, but TEWL of forearm from male was higher than female. Therefore, these results can be used as basic data in the development of future cosmetics for different ages and genders.

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