Dae Young Kwon

Korea Food Research Institute, Sŏul, Seoul, South Korea

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Publications (170)362.34 Total impact

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    ABSTRACT: This is the first study to identify common genetic factors associated with the basal metabolic rate (BMR) and body mass index (BMI) in obese Korean women including overweight. This will be a basic study for future research of obese gene-BMR interaction.
    No preview · Article · Jan 2016 · Nutrition research and practice
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    ABSTRACT: Despite the long history of Korean foods, the truth and history behind them are either scaled down or distorted due to several scholars who happen to “know” hanja (漢字). A representative case is the distortion of the history of gochu, which inflicts serious distortion on foods that use the very ingredient as well. As the distorted history of gochu is pushed forward to be true, the history and the origin name words for gochu, gochujang, and bibimbap are perverted as a result. Hence food research will only be in the right direction when such misrepresented origin names are corrected.
    Preview · Article · Dec 2015
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    Dae Young Kwon

    Preview · Article · Dec 2015
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    ABSTRACT: Objective: We investigated whether long-term consumption of Korean mistletoe or Asian Ulmi cortex would prevent or delay menopausal symptoms and progression of osteoarthritis in estrogen-deficient obese rats. Methods: Ovariectomized (OVX) rats were provided a 45% fat diet containing either (1) 0.6% lyophilized water extract of Korean mistletoe (KME) + 1.4% dextrose (KME; n = 10), (2) 2% lyophilized water extract of Ulmi cortex (UCE; n = 10), (3) 30 μg/kg bw 17β-estradiol + 2% dextrose (positive control; n = 10), (4) 2% dextrose (placebo; OVX-control; n = 10), or (5) 2% dextrose (normal-control; n = 10) for 4 weeks. At the beginning of the 5th week, OVX rats, except in the normal-control group, were given articular injections of monoiodoacetate into the right knee and the assigned diets were provided for an additional 3 weeks. The rats in the normal-control had injections of saline into the right knee. Results: KME, but not UCE, partially prevented the insulin resistance and the loss of bone mineral density and lean mass. The limping scores were lower in the descending order of the OVX-control > KME and 17β-estradiol > UCE > normal-control at day 14 and 21 (P < 0.05). The scores for pain behaviors measured by weight distribution on the right leg, maximum running velocity on a treadmill and locomotive activity, were markedly decreased in the same order as limping scores. Monoiodoacetate increased the expression of matrix metalloprotinase-3 and metalloprotinase-13 in the articular cartilage and elevated the production of inflammatory markers such as tumor necrosis factor-α, interleukin-1β, and interleukin-6, but they were lower in the UCE than in the other groups (P < 0.05). Histology of the right knee revealed cartilage damage near the tidemark of the knee and proteoglycan loss was markedly less in UCE. Conclusions: UCE was an effective therapeutic agent for preventing osteoarthritis and KME prevented decreases in lean body mass, bone mineral density, and insulin sensitivity in estrogen-deficient rats.
    No preview · Article · Oct 2015 · Menopause (New York, N.Y.)
  • Kyung Rhan Chung · Hye-Jeong Yang · Dai-Ja Jang · Dae Young Kwon

    No preview · Article · Oct 2015
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    Dai-Ja Jang · Kyung Rhan Chung · Hye Jeong Yanga · Dae Young Kwon
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    ABSTRACT: kimchi is unique and traditional fermented ethnic food of Korea that fermented vegetables such as Chinese cabbage with lactic acid bacteria. However, some argue that kimchi has only 100 years of history which is false assertion.
    Preview · Article · Sep 2015
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    Dae Young Kwon

    Preview · Article · Aug 2015
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    Kyung Rhan Chung · Hye-Jeong Yang · Dai-Ja Jang · Dae Young Kwon
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    ABSTRACT: Bibimpap, a Korean rice dish with mixed vegetables, is very popular around the world. The origin, its unique structure, and the health benefits of bibimbap have attracted interest. Although there are many hypotheses about the origin and development of bibimbap, most of them lack strong scientific evidence. The existence of various theories about the origin of bibimbap suggests that none of these theories have strong support. Therefore, it is crucial to take a scientific approach in analyzing each hypothesis. This article will discuss the origin of bibimbap on the basis of the structure of the Korean traditional meal table. Furthermore, it will analyze its development based on historical references to bibimbap. Someone have made false arguments that the first written recording of bibimbap is from the Siuijonseo (是議全書), and that the name, bibimbap, came from koldongban (混沌飯). We should, however, firmly exclude unsupported claims which can hinder further understanding of bibimbap in the global market. Moreover, this article will focus on Jeonju bibimbap and the health benefits of bibimbap based on previous research.
    Preview · Article · May 2015
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    Dae Young Kwon · Jyoti Prakash Tamang

    Preview · Article · May 2015
  • Na Kyung Lee · Si Won Oh · Dae Young Kwon · Suk Hoo Yoon
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    ABSTRACT: Human milk fat substitutes were synthesized using non-preprocessed natural fats and oils with lipase. Enzymatic interesterification of tripalmitin and oleic acid was carried out in isooctane. The reaction reached equilibrium after 12 h and the reaction conditions were partially optimized as a molar ratio of tripalmitin to oleic acid of 1:5, an initial water content of 0.01 g/L, and a water removal time of 1 h. After interesterification of tripalmitin and oleic acid, the reaction products contained 55.2% 1,3-dioleoyl-2-palmitoyl glycerol (OPO). The OPO yield was 25.2% when commercial palm oil and camellia oil were used as substrates, and the OPO concentration was increased to 53.3% after fractional crystallization of the reaction product.
    No preview · Article · Apr 2015 · Food science and biotechnology
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    ABSTRACT: The purpose of this study is to investigate the effects of euphorbiasteroid, a component of Euphorbia lathyris L., on adipogenesis of 3T3-L1 pre-adipocytes and its underlying mechanisms. Euphorbiasteroid decreased differentiation of 3T3-L1 cells via reduction of intracellular triglyceride (TG) accumulation at concentrations of 25 and 50 μM. In addition, euphorbiasteroid altered the key regulator proteins of adipogenesis in the early stage of adipocyte differentiation by increasing the phosphorylation of AMP-activated protein kinase (AMPK) and acetyl-CoA carboxylase. Subsequently, levels of adipogenic proteins, including fatty acid synthase, peroxisome proliferator-activated receptor-γ and CCAAT/enhancer-binding protein α, were decreased by euphorbiasteroid treatment at the late stage of adipocyte differentiation. The anti-adipogenic effect of euphorbiasteroid may be derived from inhibition of early stage of adipocyte differentiation. Taken together, euphorbiasteroid inhibits adipogenesis of 3T3-L1 cells through activation of the AMPK pathway. Therefore, euphorbiasteroid and its source plant, E. lathyris L., could possibly be one of the fascinating anti-obesity agent. Copyright © 2015 John Wiley & Sons, Ltd. Copyright © 2015 John Wiley & Sons, Ltd.
    Full-text · Article · Apr 2015 · Cell Biochemistry and Function
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    Dae Young Kwon

    Preview · Article · Mar 2015
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    ABSTRACT: Dementia induced by β-amyloid accumulation impairs peripheral glucose homeostasis, but red pepper extract improves glucose homeostasis. We therefore evaluated whether long-term oral consumption of different red pepper extracts improves cognitive dysfunction and glucose homeostasis in type 2 diabetic rats with β-amyloid-induced dementia. Male diabetic rats received hippocampal CA1 infusions of β-amyloid (25-35) (AD) or β-amyloid (35-25, non-plaque forming), at a rate of 3.6 nmol/day for 14 days (Non-AD). AD rats were divided into four dietary groups receiving either 1% lyophilized 70% ethanol extracts of either low, moderate and severe pungency red peppers (AD-LP, AD-MP, and AD-SP) or 1% dextrin (AD-CON) in Western diets (43% energy as fat). The ascending order of control < LSP < MSP and SSP potentiated the phosphorylation of CREB and GSK and inhibited Tau phosphorylation in the hippocampus which in turn inhibited β-amyloid accumulation. The inhibition by MP and SP reduced the memory deficit measured by passive avoidance test and water maze test. Furthermore, the accumulation of β-amyloid induced glucose intolerance, although serum insulin levels were elevated during the late phase of oral glucose tolerance test (OGTT). All of the red pepper extracts prevented the glucose intolerance in AD rats. Consistent with OGTT results, during euglycemic hyperinulinemic clamp glucose infusion rates were lower in AD-CON than Non-AD-CON with no difference in whole body glucose uptake. Hepatic glucose output at the hyperinsulinemic state was increased in AD-CON. β-amyloid accumulation exacerbated hepatic insulin resistance, but all red pepper extract treatments reversed the insulin resistance in AD rats. The extracts of moderate and severe red peppers were found to prevent the memory deficit and exacerbation of insulin resistance by blocking tau phosphorylation and β-amyloid accumulation in diabetic rats with experimentally induced Alzheimer's-like dementia. These results suggest that red pepper consumption might be an effective intervention for preventing age-related memory deficit.
    Full-text · Article · Mar 2015 · Nutrition & Metabolism
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    Dae Young Kwon · Kyung Rhan Chung · Hye-Jeong Yang · Dai-Ja Jang
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    ABSTRACT: Gochujang (Korean fermented red pepper sauce, also written in Kochujang), along with kimchi, is an age-old ethnic food made with Korea’s representative ingredient, red pepper. A typical Korean meal (Bapsang) is composed of rice (Bap), from which calories are derived, soup (Kuk), which helps in the chewing and digesting of the rice, and side dishes (Banchan), which provide additional nutrition and flavor. To add even more variety to the taste, seasoning (Yangnyum) is added. Gochujang has become the most fundamental of these kinds of food in Korea over thousands of years, functioning to make add flavor to rice taste better while aiding the digestive system. Gochujang also serves as a simple seasoning when making dishes such as braised spicy chicken, and provide additional nutrients. According to age-old documents, the development process used to manufacture Gochujang requires the basic ingredients of Meju (block made with cooked soy bean) powder, rice or glutinous rice flour, and red pepper powder. Sunchang Gochujang is one variety known for its great taste that was often consumed by kings during the Chosun dynasty. The basic method for making Gochujang in the present is almost the same as it was in the past. Gochujangis not just used to season food; it is also known for its nutritional value For example, it is widely accepted among Koreans that when a person has a weak stomach (due to the poor functionality of the stomach and spleen), and cannot digest food well., Gochujang can be eaten alleviates the symptoms. Recently many studies have been done to prove the medical functions of Gochujang scientifically. Due improvements in science and technology in the area of biology, it has also been discovered that Gochujang has the ability to prevent obesity and diabetes.
    Preview · Article · Mar 2015
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    ABSTRACT: Resveratrol is well-known for its anti-inflammatory, anti-oxidant effects on several diseases. We investigated whether dietary supplementation with resveratrol may suppress joint inflammation and destruction in a mouse model of collagen-induced arthritis (CIA).
    Preview · Article · Jan 2015
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    Dae Young Kwon

    Preview · Article · Dec 2014
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    Dae Young Kwon · Dai-Ja Jang · Hye Jeong Yang · Kyung Rhan Chung
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    ABSTRACT: The gochu (Korean red pepper) that goes into Korean traditional fermented foods such as kimchi (fermented cabbage) and gochujang (spicy red pepper paste) should have a mild spiciness and its Scoville heat unit (the unit that measures spiciness) is <1,000. The kimchi and gochujang that are fermented only with Korean gochu can be eaten. Kimchi and gochujang cannot be prepared even with cheongyangkochu (Scoville heat unit is approximately 3,000), which is a hybrid of Korean gochu and Thai gochu. When these foods are prepared with other spicier gochu, such as Thai pepper, Southern Asian red pepper, Central American red pepper, or Mexico's aji (which is 500 times spicier than Korean gochu), they will be too spicy to consume. Biologically, Korean gochu is different from the red peppers of Central American countries (such as Mexico and Colombia), Indonesia, India, and Thailand. Therefore, the statement that the Central American red pepper came to Korea during the Japanese invasion of Korea in 1592 is not true. We can refer to a research paper in the magazine “Nature” that Korea's gochu arrived at the Korean peninsula millions of years ago, having been spread by birds. It states that gochu has evolved for millions of years, therefore, we can infer that Korean gochu existed as a completely different variety. In addition, gochujang and kimchi can be made using gochu only, which proves that people in Korea cultivated gochu thousands of years ago and have been eating it since then. Furthermore, many old Korean documents support the fact that Koreans have been planting and harvesting gochu for the last 1,500 years.
    Preview · Article · Dec 2014
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    ABSTRACT: Since Korean mistletoe (Viscum album) has been used for alleviating metabolic diseases, it may also prevent the impairment of energy, glucose, lipid, and bone metabolisms in an estrogen-deficient animal model. We determined that long-term consumption of Korean mistletoe water extract (KME) can alleviate menopausal symptoms such as hot flush, increased abdominal fat mass, dyslipidemia, hyperglycemia, and decreased bone mineral density in ovariectomized (OVX) rats fed a high-fat diet, and explored the mechanisms of the effects. OVX rats were divided into four groups and fed high-fat diets supplemented with either 0.6% dextrin (control), 0.2% lyophilized KME + 0.4% dextrin (KME-L), or 0.6% lyophilized KME (KME-H). Sham rats were fed with the high-fat diets with 0.6% dextrin as a normal-control without estrogen deficiency. After eight weeks, OVX rats exhibited impaired energy, glucose and lipid metabolism, and decreased uterine and bone masses. KME-L did not alleviate energy dysfunction. However, KME-H lowered serum levels of total-, LDL-cholesterol, and triglycerides and elevated serum HDL-cholesterol levels in OVX rats with dyslipidemia, to similar levels as normal-control rats. Furthermore, KME-H improved HOMA-IR, an indicator of insulin resistance, in OVX rats. Surprisingly, KME-H fed rats had greater lean mass in the abdomen and leg without differences in fat mass but neither dosage of KME altered bone mineral density in the lumbar spine and femur. The increased lean mass was related to greater phosphorylation of mTOR and eukaryotic translation initiation factor 4E-binding protein 1 (4E-BP1) in the quadriceps muscles. Hepatic triglyceride contents were lowered with KME-H in OVX rats by increasing carnitine palmitoyltransferase-1 (CPT-1) expression and decreasing fatty acid synthase (FAS) and sterol regulatory element-binding protein-1c (SREBP-1c) expression. In conclusion, KME may be useful for preventing some menopausal symptoms such as hot flushes, dyslipidemia, hepatic steatosis, and loss of muscle mass in post-menopausal women.
    No preview · Article · Sep 2014 · Experimental Biology and Medicine
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    ABSTRACT: Saponin compounds in cheonggukjang, a traditional Korean fermented soy food, were quantitatively evaluated, and their antiobesity effect was studied. Two saponin groups, i.e., soyasapogenol A and B, were isolated from cheonggukjang. The soyasapogenol B content was more than four times that of soyasapogenol A, and the proportion of both saponin groups was unaltered during the fermentation process despite a slight decrease in the saponin content due to steam treatment and fermentation. The saponin content of cheonggukjang fermented for 45 h was comparable to that of commercial soy products. The saponin extract significantly inhibited adipocyte differentiation in 3T3-L1 preadipocyte cells. Accumulation of triglycerides was inhibited by 25%, and activation of AMP-activated protein kinase (AMPK), a key regulator of energy balance and fat metabolism, was affected by the saponin extract. AMPK activation was stimulated more by soyasapogenol B than by soyasapogenol A. Therefore, that cheonggukjang saponin may be a potential antiobesity agent.
    No preview · Article · Aug 2014 · Food science and biotechnology
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    ABSTRACT: The inhibitory effects of yuja peel extract (Citrus junos Tanaka) on experimental colitis and colorectal cancer cells were evaluated. Yuja peel extracted with 70% ethanol (YPEE) reduced LPS-induced secretion of nitric oxide (NO), tumour necrosis factor-alpha (TNF-α), monocyte chemotactic protein-1 (MCP-1), and interleukin-6 (IL-6) by reduction of cyclooxygenase-2 (COX-2), nitric oxide synthase (NOS), and p38 phosphorylation in RAW264.7 cells. YPEE at 100 mg/(kg·day) also reduced both disease activity index (DAI) and colon shortening induced by Dextran sulphate sodium (DSS) in mice. COX-2 expression was decreased in colon tissue by YPEE. In addition, YPEE induced apoptotic body appearance in HT-29 colorectal cancer cells via decreasing COX-2. Furthermore, YPEE at 100 mg/(kg·day) inhibited tumour growth in tumour xenografts, which was accompanied by reduced COX-2 expression in colon tissue. Taken together, Yuja may be useful in preventing colitis and colorectal cancer via reduction of COX-2 expression.
    No preview · Article · May 2014 · Journal of Functional Foods

Publication Stats

3k Citations
362.34 Total Impact Points

Institutions

  • 1997-2015
    • Korea Food Research Institute
      Sŏul, Seoul, South Korea
  • 2014
    • Hanyang University
      • Department of Food and Nutrition
      Sŏul, Seoul, South Korea
  • 2012
    • Hoseo University
      • College of Natural Sciences
      Onyang, South Chungcheong, South Korea
  • 2007-2011
    • Gyeongsang National University
      • • Graduate School
      • • Division of Applied Life Science
      Chinju, South Gyeongsang, South Korea
  • 2008
    • Sunchon National University
      • Department of Food Science and Technology
      Sunchun, South Jeolla, South Korea
  • 2005
    • Hallym University
      • Department of Food Science and Nutrition
      Seoul, Seoul, South Korea
  • 2003
    • Sookmyung Women's University
      • Department of Biological Science
      Sŏul, Seoul, South Korea