Effects of Cyclo-His-Pro-enriched yeast hydrolysate on blood glucose levels and lipid metabolism in obese diabetic ob/ob mice

BACKGROUND/OBJECTIVES: We examined the hypoglycemic and anti-hyperlipidemic effect of yeast hydrolysate (YH) enriched with Cyclo-His-Pro (CHP) in the C57BL/6J ob/ob mouse model. MATERIALS/METHODS: Mice were separated into 4 groups (8 mice/group) on the basis of blood glucose and body weight: WT control, lean mice given vehicle; ob/ob control, ob/ob mice given vehicle; YH-1, ob/ob mice given 0.5 g/kg of YH; YH-2, ob/ob mice given 1 g/kg of YH. YH in saline or vehicle was administered orally in the same volume every day for 3 weeks. RESULTS: Mice treated with YH (0.5 and 1 g/kg) for 3 weeks displayed a significant reduction in overall body weight gain and perirenal and epididymal adipose tissue weight compared to the ob/ob control group. Additionally, high-density lipoprotein (HDL) cholesterol, glucose, and atherogenic indexes were significantly decreased in the blood of YH-1 and YH-2 groups compared to the ob/ob control. In ob/ob mice, YH administration significantly improved glucose tolerance and blood insulin levels. These data indicate that YH treatment produces potent hypoglycemic and anti-hyperlipidemic effects by controlling body weight, fat mass, blood lipid, insulin levels, and glucose tolerance. CONCLUSION: YH could potentially be used as a treatment option for diabetes and hyperlipidemia. The CHP-enriched YH may be a promising strategy in the development of hypoglycemic peptide nutraceuticals.

Influence of the Size of the Spoon on the Eating rate, Energy Intake and the Satiety Levels of Female College Students / 대한지역사회영양학회지

OBJECTIVES: This study examined the influence of different sizes of spoons (normal spoon, 8.3 cc vs small spoon, 4 cc) on eating rate, energy intake and the satiety levels of female college students. METHODS: Twenty four healthy female college students participated in this study once a week for 2 weeks. Two hundred ten grams of cooked rice and 250 g of beef shank soup with a normal spoon and same amount of rice and soup with a small size spoon were served to the same participants over two consecutive weeks. After each lunch, the eating rate, energy intake, and the satiety levels were measured. RESULTS: Results showed that the subjects who were using a small spoon ate less beef shank soup (149.0 kcal) (p < 0.01) and had lower total energy intake (423.3 kcal) (p < 0.05) than using a normal spoon (178.7 and 461.1 kcal, respectively). Also, the meal time (15.7 min) (p < 0.01), a serving per one spoon (8.6 g) (p < 0.001), and eating rate (27.9 g/min) (p < 0.001) of those who used a small spoon were significantly different than that of those who used a normal spoon (13.6 min, 12.5 g and 35.7 g/min, respectively). However, despite consuming less energy at lunch, the level of satiety after eating from the small spoon was not significantly different from the normal spoon immediately after, 1 hour after and 2 hour after lunch. CONCLUSIONS: Our results revealed that students were able to control their eating rate by using a small spoon and they could feel full enough even though they eat less. In conclusion, eating rate decrease by using a small spoon may play an important role in food intake.

Effect of Food Consumption Monitoring Using a Smartphone on Weight Changes in Obese Women

This study investigated the effect of food consumption monitoring and real-time communication-based weight control program using a smartphone on weight reduction and maintenance in obese women. This study consisted of two phases: an 8-week weight control program with food consumption monitoring and real-time communication using a smartphone and an 8-week follow-up. Sixteen obese female college students (>30% body fat) participated in this program, and we measured changes in body composition and dietary intake volume. Follow-up analysis focused on weight maintenance after 8 weeks of no contact. Total energy intake (P<0.01), body weight (P<0.001), percent body fat (P<0.001), body fat (P<0.05), and body mass index (P<0.001) decreased significantly after the 8-week weight control program. However, we could not observe total energy intake or body composition regain after the follow-up period. These results suggest that food consumption monitoring and real-time communication using a smartphone can be effective for weight control and maintenance.

'Medical Knowledge' and 'Tradition' of Colonial Korea: Focused on Kudo's "Gynecology"-based Knowledge / 의사학

This article attempts to illuminate the ways in which Kudo's medical knowledge based on 'gynecological science' constructed the cultural 'traditions' of colonial Korea. Kudo appears to have been quite an influential figure in colonial Korea in that his writings on the relationship between women's crime, gynecological science and the Choson society granted a significant amount of intellectual authority. Here, I examine Kudo's position within colonial Korea as a producer and propagator of medical knowledge, and then see how women's bodies were understood according to his gynecological knowledge. It also traces the ways in which Kudo's gynecological knowledge represents Choson society and in turn invents the 'traditions' of Chosn. Kudo's knowledge of "gynecology" which had been formed while it traveled the states such as Japan, Germany and France served as an important reference for his representation of colonial Korean society. Kudo was a proponent of biological evolution, particularly the rules of 'atavism' put forth by the criminal anthropologist Cesare Lombroso, and argued that an unique social environment caused 'alteration of sexual urges' and primitive cruelty in Choson women. According to Kudo, The social environment was none other than the practice of 'early marriage,' which went against the physiology of women. To Kudo, 'early marriage' was an old 'tradition' of Choson and the cause of heinous crimes, as well as an unmistakable indicator of both the primitiveness and savageness of Chosn. While Lombroso considered personal factors such as stress as the cause of women's crimes, Kudo saw Choson women's crimes as a national characteristic. Moreover, he compared the occurrence rate of husband murders by provinces, based on which he categorized the northern population of Choson as barbaric Manchurian and the southern population as the superior Japanese, a combination of racism and scientific knowledge. Kudo's writings provide an insight into the appropriation of Western medical theories and criminal anthropological knowledge by a non-Western colony as well as the ambivalence and contradictions underlying Japanese empire as in the use of concepts like 'difference' and 'unity.' According to today's standards, Kudo's physiological arguments can hardly avoid being called pseudo science, which confirms that the power and authority of science standing on 'objectivity' and 'universality' are actually dependent on social contexts that are constantly being readjusted. In the end, the cultural 'traditions' of a nation/state often taken for granted are social constructions born out of transnational crossing points of knowledges, and on the basis of these constructs are the concepts of differences between nations/states. And one of the core references for these differences in colonial Korea was Western science/medical knowledge.

Difference in Volume Perception of Cooked White Rice according to Size and Color of Rice Bowl in Normal and Obese Women

To examine the effect of obesity on volume perception according to size and color of rice bowl, we divided female college students into a normal weight group ( or =30% fat mass, n=83) and then measured perceived volume of rice bowls of various sizes (general size; 350 ml vs. small size; 188 ml) and color (yellow, white, blue, and black) containing the same amount of cooked white rice (210 g). Normal weight group perceived that the general rice bowl contained significantly more cooked white rice compared to the small rice bowl. In contrast, the obese group perceived that the general rice bowl contained significantly less cooked white rice than the small rice bowl. The estimated variance in perceived volume of both bowls was significantly bigger in the obese group compared to the normal group. There were no differences in perceived volume among any of the subjects (both normal and obese groups) according to rice bowl color. However, the estimated variance in perceived volume in the obese group was significantly larger than that in the normal group for all of the rice bowls. In conclusion, rice bowl size and color might affect volume perception, and volume perception in obese people may be different from that of normal weight people.

Short Term Weight Control Program of Obese Female College Students through Food Consumption Monitoring Using Mobile Phone Equipped with Camera

This study was conducted to investigate the effects of food consumption monitoring based on a digital photography method using a mobile phone on food consumption and weight reduction. Eighteen female college students (>30% body fat) participated in the weight control program using a mobile-phone for 4 wks. The energy intake was reduced significantly after 3 wks compared to baseline (P<0.05, baseline: 1,453.0 kcal, 3rd wk: 1,171.1 kcal, 4th wk: 1,130.8 kcal). The subjects lost 2.8 kg of body weight, 1.4% of % body fat, and 1.1 kg/m2 of body mass index (BMI) after 4 wks. There were also significant differences in blood pressure (P<0.001) and serum cholesterol (total cholesterol: P<0.05, LDL-cholesterol: P<0.01) before and after the self-regulated diet program. In this study, the digital photography method using a mobile-phone influenced weight control through trained consumption monitoring, which helps individuals reduce discrepancies between perceived and actual consumption levels. Therefore, effective monitoring by taking food pictures using a mobile-phone can lead individuals to rely more heavily on easy-to-monitor visual cues.

Effect of Visual Perception on Food Consumption and Satiety Levels Using a Modified Soup Bowl

We examined whether visual perception related to consumption norms could influence food consumption and satiety by using modified soup bowls with elevated bottoms. Twenty-six healthy women (BMI 19.9 kg/m2 Age 24 yr) participated in the study once a week for 2 weeks. The subjects were served beef shank soup in one of two soup bowls (180 g soup in the modified bowl or 250 g soup in the normal bowl). The results showed that subjects who ate from the modified soup bowl consumed less soup (135.3 kcal vs 180.0 kcal, P<0.001) and had lower total energy intake (390.6 kcal vs 438.1 kcal, P<0.01) than those who ate from the normal soup bowl. However, despite consuming fewer calories, satiety levels of those who ate from the modifed soup bowl were not significantly different from those using the normal soup bowl. In conclusion, these results indicate that the modified soup bowl which created a distorted visual perception ot the amount of soup in the bowl leads to decreased soup intake and total energy intake without altering satiety. The reduced amount of soup in the modified soup bowl may also implicitly suggest what might be interpreted as an appropriate amount to consume, and also in essence suggest reduced consumption norm.

Effects of Glycemic Index for Boiled White Rice and Boiled White Rice Mixed with Grains on Food Consumption and Satiety Rate

In this study, we examined whether the glycemic index (GI) values of boiled white rice (GI=86) and boiled white rice mixed with grains (GI=58) could influence the total energy intake and satiety rate of a rice-based diet. Thirty adult females participated in this study, in which they ate boiled white rice, or boiled white rice mixed with grains, along with side dishes for lunch, and then ate the same white rice diet for dinner in the lab once a week for 2 weeks. There was no significant difference in the visual analogue scales for taste between the two diets. Although there were no differences between the subjects' energy intakes for side dishes, the total energy consumed from the boiled white rice mixed with grains diet (520.5 kcal) was significantly (p <0.001) lower than that consumed from the boiled white rice diet (560.2 kcal). For dinner, the subjects consumed significantly (p <0.001) lower calories when they had eaten the boiled white rice mixed with grains diet for lunch as compared to the boiled white rice diet. In addition, the subjects reported significantly (p <0.01, p <0.001) higher satiety rates after consuming the boiled white rice mixed with grains diet compared to the boiled white rice diet, despite consuming lower calories. In conclusion, these results indicate that consuming low GI rice such as boiled white rice mixed with grains substituted for boiled white rice, may be a useful strategy for weight loss and weight management since individuals will consume less energy without experiencing a reduction in satiety.