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Joanne L.,Anne M. Pylkas,Lekh Raj Juneja 한국식품영양과학회 2005 Journal of medicinal food Vol.8 No.1
The fermentation of dietary fiber in the large intestine and the by-products of this fermentation are thought toprotect against colonic diseases. As it is difficult to measure the fermentation of dietary fiber in an intact animal, in vitro tech-niques have been developed to compare the fermentability of various dietary fibers. The objective of this project was to com-pare short chain fatty acid (SCFA) production with different fibers in an in vitrofermentation model. A wide range of com-mercially available dietary fiber sources was compared for SCFA production. Fibers were fermented with a fecal innoculumfor 0, 2, 4, 8, 12, and 24 hours. SCFAs were measured by gas chromatography. SCFA production varied among the fibersources. Hydrolyzed guar gum and galactomannan produced the greatest amounts of total SCFAs. Butyrate production washigher with the fiber sources than the glucose control. Acetate production was less for psyllium than the other fibers. Thus,different dietary fiber sources are more readily fermented by fecal microflora. These differences most likely affect the phys-iological differences seen among dietary fiber sources.
The Iron Status of Korean Pregnant Women
Park Jin-Ah,Yun Sung-Seob,Juhn Suk-Lak,Roxana Irimescu,Sakaguchi Noboru,Raj Juneja Lekh,Chun Ho-Nam The Korean Nutrition Society 2006 Nutritional Sciences Vol.9 No.3
We surveyed Korean pregnant women who participated in the Maeil mothers' club and factory tour from March to April, 2004 and assessed volunteers' hemoglobin (Hb) levels. The average Hb level of 747 subjects was $11.5{\pm}1.5g/dl$ and anemic subjects were 268 women, 35.9% of total subjects. The ratio of anemic subjects was 42.9% in the first trimester, 43.6% in the second trimester and 29.1 % in the third trimester. About 87.9% of subjects began to take health foods after conception. Seventy nine percent of subjects took iron supplement as one of health foods and 73.8% of them began it in the second trimester. The results of this study showed that health foods were more effective than iron supplement alone in improving the iron status of Korean pregnant women. Therefore, the better improvement effects are expected when pregnant women begin health food-based approaches as early as possible before pregnancy to improve pre-pregnancy iron reserve.