Journal of the Korea Society of Computer and Information (한국컴퓨터정보학회논문지)

Korean Society of Computer Information (한국컴퓨터정보학회)
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Analysis of Ingredients and biological activities confirm Process for Personalized Diet Offering Service: Basic ingredients Analysis and biological Activities of Grifola frondosa

  • Hong, Seok Chan (Dept. of Health Science and Technology, GAIHST, Gachon University) ;
  • Hwang, You Jin (Dept. of Health Science and Technology, GAIHST, Gachon University) ;
  • Kang, Un Gu (Dept. of Computer Engineering, Gachon University)
  • Received : 2018.11.22
  • Accepted : 2019.08.14
  • Published : 2019.08.30
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Abstract

The personalized meal service is being developed to prevent and alleviate illnesses according to the individual's health condition. However, the current meal does not provide a fully customized service to individuals and a diet that meets the consumer's information needs. The cause is the lack of information on the ingredients and the difficulty of comparative analysis between the materials. Therefore, in this study, we propose basic analysis process for basic information acquisition and database construction for food composition before providing personalized food. In this study, we investigated the content of carbohydrate, reducing sugar and protein as basic components of Grifola frondosa and investigate the content of polyphenol as a biological active ingredients. Respectively. Studies on the hypoglycemic effect of the diabetic rat model have been carried out in relation to the prevention of diseases. Based on the results of this study, it is also possible to obtain information on the basic ingredients of the food and to analyze the information on the content and activity of the biological active ingredients. Using animal models, information on disease prevention and mitigation was also available. The process introduced in this study is applied to various food materials, accumulating data, and utilizing Database, this results will be an excellent tool for providing more efficient service by providing a proper dietary composition for consumers.

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