Determination of Carbohydrate Composition in Mealworm ( L.) Larvae and Characterization of Mealworm Chitin and Chitosan.

Mealworm ( L.) is a classic edible insect with high nutritional value for substituting meats from vertebrates. While interest in mealworms has increased, the determination of carbohydrate constituents of mealworms has been overlooked.

Could Defatted Mealworm () and Mealworm Oil Be Used as Food Ingredients?

Before edible insects may be used as an alternative food, it is necessary to develop basic product forms and evaluate their characteristics. We made two basic commercial products (defatted powder and oil) from mealworm, a popular edible insect. The defatted mealworm powder possessed a sufficient amount of protein, and it had a savory taste due to plentiful free amino acids.

Physicochemical properties and oxidative stabilities of mealworm () oils under different roasting conditions.

Physicochemical properties and oxidative stabilities of mealworm () oils under different roasting conditions were investigated. Oils were extracted using n-hexane from mealworms roasted at 200°C for 0, 5, 10, and 15 min and physicochemical properties and oxidative stabilities of oils were analyzed. Roasting increased the color intensity and the oleic acid and δ-tocopherol contents, but decreased linoleic acid, and α- and γ-tocopherol contents.

The cariogenicity of hydrolyzed starch foods by measuring the polyacrylamide hydroxyapatite (PAHA) disc.

Objectives: This study measured the degree of demineralization of starch foods affected by hydrolyzed starch in total starch using the polyacrylamide hydroxyapatite (PAHA) disc.

Design: A total of 10 ml of test food was added to a PAHA disc and 5 ml artificial saliva, followed by inoculation with 1 μl of S. mutans and incubation at 37 °C for 180 min.

Development of Safe Food Handling Guidelines for Korean Consumers.

The purpose of this study was to develop guidelines for Korean consumers with regard to safe food handling practices at home by identifying current food handling issues. Korean consumers' behaviors regarding their safe food handling were identified via survey questionnaires that included items on individual hygiene practices, prepreparation steps when cooking, the cooking process, and the storage of leftover foods. The subjects were 417 Korean parents with elementary school children living in Seoul and Gyeonggi Province in the central area of Korea.

Comparison of different gum-based thickeners using a viscometer and line spread test: a preliminary study.

Objective: To compare fluid thickeners composed of starch polysaccharide (STA), guar gum-based polysaccharide (GUA), and xanthan gum-based polysaccharide (XAN) with the use of a viscometer and a line spread test (LST) under various measurement conditions.

Methods: The viscosity of thickened fluid with various concentrations (range, GUA 1%-4%, XAN 1%-6%, STA 1%-7%, at intervals of 1%) was measured with a rotational viscometer with various shear rates (1.29 s(-1), 5.

Measurement of the cariogenicity of snacks using a radioisotope PAHA disc.

Objectives: This study aimed to establish a method for measuring the cariogenic potential of foods with high reproducibility in vitro.

Methods: Streptococcus mutans (S. mutans) was incubated in test foods with radioisotope polyacrylamide hydroxyapatite (PAHA) for 150 min at 37 °C.

Dietary Aloe Reduces Adipogenesis via the Activation of AMPK and Suppresses Obesity-related Inflammation in Obese Mice.

Background: Metabolic disorders, including type II diabetes and obesity, present major health risks in industrialized countries. AMP-activated protein kinase (AMPK) has become the focus of a great deal of attention as a novel therapeutic target for the treatment of metabolic syndromes. In this study, we evaluated whether dietary aloe could reduce obesity-induced inflammation and adipogenesis.

Comparative flavonoids contents of selected herbs and associations of their radical scavenging activity with antiproliferative actions in V79-4 cells.

To elucidate the health benefit of herbal teas on the cytotoxicity induced by H(2)O(2) in V79-4 cells, herbal extracts and its flavonoids were tested using lactate dehydrogenase release and determining intracellular reactive oxygen species generation and antioxidant activity with superoxide radical scavenging assay. Significant decrease in cell viability was observed on V79-4 cells treated with H(2)O(2) (1 mM), while herbal extracts and its flavonoids including catechin and epigallocatechin gallate prevented the LDH release from H(2)O(2) cytotoxicity. Total catechin contents of green tea (65.

Impacts of sensory attributes and emotional responses on the hedonic ratings of odors in dairy products.

Consumers often decide to purchase certain items as a result of prompt emotional responses evoked by the products; therefore, it is important to investigate the emotional responses stimulated by food samples, as well as the sensory attributes of the products. The aim of this study was to examine influences of sensory attribute and emotional response on olfactory hedonic ratings of dairy products. Additionally, we compared this effect between women and men subjects.

Soy isoflavones as safe functional ingredients.

In recent years, isoflavones have increased in popularity as an alternative to estrogen therapy, particularly after the Women's Health Initiative demonstrated an increased risk of breast cancer, stroke, and heart attacks in response to estrogen and progesterone intervention. Isoflavones are heterocyclic phenols with structural similarity to estradiol-17beta and selective estrogen receptor modulators. Actions at the cellular level depend on the target tissue, receptor status of the tissue, and the level of endogenous estrogen.

Comparison of the physicochemical properties and ultrastructure of japonica and indica rice grains.

The physicochemical properties and ultrastructures of japonica vs indica rice varieties and waxy vs nonwaxy rice varieties were compared. The viscogram values of the indica varieties were significantly higher than those of the japonica varieties. The gelatinization temperatures, breakdown, and setback were significantly lower for waxy than for nonwaxy rice varieties.

Ultrastructure of individual and compound starch granules in isolation preparation from a high-quality, low-amylose rice, ilpumbyeo, and its mutant, G2, a high-dietary fiber, high-amylose rice.

The ultrastructures of isolated starch granules from Ilpumbyeo (IP), a low-amylose japonica rice, and its mutant, Goami2 (G2), a high-amylose rice, which have extreme contrasts in physicochemical properties, cooking qualities (Kang, H. J.; Hwang, I.

Fibrillar microfilaments associated with a high-amylose rice, goami 2, a mutant of ilpumbyeo, a high-quality japonica rice.

The ultrastructure of cooked and malt-treated cooked rice of Ilpumbyeo (IP) and its mutant Goami 2 (G2), which have extreme contrasts in physicochemical properties, cooking quality, and ultrastructural characteristics in raw grains (1, 2), was compared. In cooked rice of IP, starch granules in endosperm cells were evenly coalesced, appearing as homogeneously smooth sheetlike matrix and/or globules, whereas those in G2 were a heterogeneously coarse matrix in which a novel structural feature, the microfilaments, was embedded. In malt-treated cooked rice of IP, most starch was hydrolyzed by the malt enzymes, appearing as empty vacuoles surrounded by the cell wall, whereas that in G2 was highly resistant to malt treatment, remaining as distinct structural features, the malt-resistant compound starch granules.

Comparative ultrastructure of Ilpumbyeo, a high-quality japonica rice, and its mutant, Suweon 464: scanning and transmission electron microscopy studies.

A new rice mutant Suweon 464 (S-464), which has extreme contrast in cooking quality and physicochemical properties from those of its mother variety Ilpumbyeo (IP), revealed striking differences in ultrastructure in in situ, fractured whole grain, and isolated starch preparation. In scanning electron microscopy (SEM), compound starch granules (CSG) in whole grains of IP were readily split during fracturing, whereas those in S-464 were structurally intact and were enclosed within a sac-like structure tolerant of fracturing. In isolated preparation, IP starch consisted entirely of individual starch granules, whereas S-464 starch consisted of mostly large CSG enclosed within the sac, preventing the release of the individuals.

Categorization of dysphagia diets with the line spread test.

Objective: To categorize dysphagic diets according to the food's viscosity, as determined by an objective method.

Design: Description of dysphagic diet in terms of viscosity.

Setting: Food science laboratory at a university hospital.

Comparative structure and physicochemical properties of Ilpumbyeo, a high-quality japonica rice, and its mutant, Suweon 464.

A new rice mutant Suweon 464 (S-464) derived from a high-quality rice, Ilpumbyeo (IP), revealed a striking difference in cooking quality from IP. The physicochemical properties of S-464 and IP were compared. S-464 was unusually high in amylose and fiber contents, had B-type crystallinity of starch, and had a markedly lower proportion of short chains in the distribution of glucan-chain fractions of debranched starch as compared with IP.