• Food Science of Animal Resources
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• v.26 no.3
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• pp.386-393
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• 2006

The effects of Curcuma extract Solomon's seal (Polygonatum odoratum var. pluriflorum), and maltodextrose on acute hepatotoxicity in Sprague-Dawley (SD) rats were investigated. Acute hepatotoxicity was induced by 0.5 mL of carbon tetrachloride ($CCl_4$) per kg of SD rats, which was injected to them before administration of Curcuma extract or both Solomon's seal (Polygonatum odoratum var. pluriflorum) and maltodextrose mixtures. SD rats dose with Curcuma extract of 4 mg or 40 mg per kg per day significantly (p<0.05) reduced the levels of aspartate aminotransferase (AST), alanine aminotransferase (ALT) and alkaline phosphatase (ALKP) after 7 days compared to the controls dose with water. Treatments of Curcuma extract with 4 mg per kg per day in SD rats significantly (p<0.05) reduced aspartate aminotransferase (AST), alanine aminotransferase (ALT) and alkaline phosphatase (ALKP) to 78.0%, 82.6%, and 76.3% after 7 days compared to the controls, respectively. The levels of AST and ALT in SD rats dose with both Solomon's seal (Polygonatum odoratum var. pluriflorum) and maltodextrose mixtures or either alone had no significantly different (p>0.05) compared to the controls. Treatments of Curcuma extract combined with Solomon's seal (Polygonatum odoratum var. pluriflorum) and maltodextrose mixtures was 'liked more' to the sensory scores for odor and flayer compared to the controls. It was considered that Curcuma extract combined with both Solomon's seal (Polygonatum odoratum var. pluriflorum) and maltodextrose mixtures could be used to functional food for enhancement of health and consumer acceptance.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2013.05a
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• pp.849-852
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• 2013

These fermented food has been increased interest to people's health in recent years. Factors which have taste, storability and trophism of fermented food is affected food of material, temperature, humidity and pH. But fermented food has yet not been established of model equation for the change in pH. If they that seller and consumer can know the status and quality, customer could increase credibility and consumption-oriented about fermented foods. In this paper, we obtain model equation through measured PH of fermented foods. So, model equation is offered platform about maturity of fermented foods. In order to confirm the usefulness of the proposed model equation, we tested the change in PH about a kimchi and a rice wine which is fermented food of Korea representative.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.137.2-138
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• 2003

농산물의 효율적인 가공.저장은 농산물의 안정된 공급과 물가안정에 크게 기여하며, 부가가치 향상과 식품관련산업의 국제경쟁력 강화에도 필수적인 요건이라 할 수 있다. 호박은 전국 각지의 유휴지에서 별다른 시비나 농약의 사용없이 재배가능한 농산물로 vitamin C 및 vitamin A의 전구체인 carotene과 무기질, 식이섬유, 전분, 자당, 포도당 등이 풍부하다. 호박은 이뇨작용과 산후부종에 효과가 인정되어 널리 이용되고 있으며, 당뇨병, 야맹증, 각막건조증 등에도 효과가 있다. 국민의 생활수준이 향상되고 사회구조가 변화함에 따라 식품소비의 양상도 크게 변화하여 편의식과 건강 지향적인 가공식품의 수요가 급격히 증가하고 있으며, 이에 부응하여 건강식품에 관한 다각적인 연구가 많이 행해지고 있으나 미비한 실정이다. 호박은 특히 수분함량이 많고 조직의 연화현상 등으로 저장성이 낮아서 경제성이 떨어지므로 호박을 이용한 다양한 가공제품의 개발이 요구된다. 호박의 이용성을 검토하고, 나아가 호박의 부가가치 향상 및 경쟁력을 가진 지역특산물화를 위하여 기능성을 갖춘 건강음료개발을 시도하였으며, 이러한 음료의 유통중 품질변화를 모니터링하였다. 호박음료의 유통중 품질변화는 저장온도(20, 30, 40, 50, 6$0^{\circ}C$) 및 저장기간(0, 2, 4, 6, 8 week)에 따른 중심합성실험계획으로 실험을 행하여, 저장에 따른 당, 산, pH, 갈색도 및 관능적 특성에 대하여 반응표면분석을 하였다. 당도, 산도, pH 및 갈색도의 경우 저장시간에 영향을 많이 받는 것으로 나타났으며, 관능적 특성 중 전반적인 기호도에 있어서는 저장온도 및 저장시간에 영향을 많이 받는 것으로 나타났다. 당도, 산도, pH의 경우 저장온도 및 저장기간에 따라 큰 차이를 보이지 않았다. 갈색도의 경우 저장온도 51.1$0^{\circ}C$ 및 저장기간 7.33 week일 때 최대의 갈색도로 나타났다. 전반적인 기호도 있어서는 저장온도 32.52$^{\circ}C$ 및 저장기간 0.30 week일 때 우수한 것으로 나타났다.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.282-288
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• 2023

Due to the COVID-19 pandemic, the immuneenhancing health functional food market that protects our bodies from pathogens such as viruses continues to grow. In this study, we aimed to prove the Cheonggukjang, a high-nutrient food with high protein, fat, and dietary fiber content, as an immuneenhancing nutraceutical. Cheonggukjang water extract (CWE) increased the production of nitric oxide, reactive oxygen species, and cytokines such interleukin (IL)-6, IL-1β, and tumor necrosis factor-α without affecting viability in RAW 264.7 cells. Furthermore, CWE significantly upregulated the expression of inducible nitric oxide synthase and cyclooxygenase-2 in RAW 264.7 cells. CWE enhanced the phosphorylation of I kappa B kinase α/β and I kappa B (IκB)α, as well as the degradation of IκBα. CWE also induced increased phosphorylation of nuclear factor-kappa B p65 and facilitated the redistribution of p65 from the cytoplasm to the nucleus in RAW 264.7 cells. These findings suggest that CWE has potential as a health functional food material that can enhance the innate immune response.

• Analytical Science and Technology
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• v.29 no.6
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• pp.255-260
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• 2016

Based on the Korean Health Functional Food Act, health functional foods are dietary supplements containing nutrients or other substances that have nutritional or physiological effects. Since generic health functional food items have been expanded, this project was performed to develop a standardized analytical method of examining such sale items. The method exhibited high linearity in the quercetin calibration curve ($R^2$ > 0.999) over concentrations of $0-40{\mu}g/mL$. The limits of detection and quantitation for quercetin were $0.12{\mu}g/mL$ and $0.36{\mu}g/mL$, respectively, while quercetin recovery was 97.1-105.4 % with standard deviations of 1.15-3.11 %. To verify the accuracy of the analytical methods, the labeled amounts of purchased health functional foods were monitored. The recovery rate for multiple quercetin concentrations ranged from 82.5-105.1 % of the labeled amounts. Thus, the new method was suitable for all cases.

• Food Science and Industry
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• v.52 no.3
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• pp.229-240
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• 2019

Ever since the definition "live microorganisms which when administered in adequate amounts confer a health benefit on the host"and guidelines of probiotics by the Food and Agriculture Organization of the United Nations and the WHO were announced, the research and product development using probiotics has been hugely successful. As a result, probiotics products become an important part of the functional food market. Recently, thanks to rapidly growing microbiome research, more diverse roles and health benefits of probiotics are being elucidated. Based on those results, pharmabiotics using probiotics are anticipated. In addition, in order to be internationally competitive and distributed, efforts should be made for certification such as GRAS/NDI notification through quality control that meets global standards. In this paper, we reviewed several aspects of probiotics concerning recently amended definition of probiotics, the regulation of probiotics, the strain specificity of efficacy, the association with microbiome research, and the market trends.

• Journal of the Korean Society of Food Culture
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• v.37 no.4
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• pp.376-384
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• 2022

This study was performed to develop a K_diet-index based on the definitions and characteristics of traditional Korean food. The Korean Food Pattern Index (K_diet-index) for diseases was applied using dietary data from the 2017 National Health and Nutrition Examination Survey (KNHANES) and the association between K_diet-index and metabolic disease was confirmed. The study subjects were 1,971 Korean adults aged >40, and the components were classified according to 14 criteria used to establish the K_diet-index. Main ingredients up to the top 3 were designated using dish names, ingredients, and contents using KNHANES dietary data. K_diet-index was classified using scores of ≤3 points, 4-7 points, and ≥8 points and total K_diet-index were calculated by summing dietary scores. Correlations between K_diet-index and obesity, hypertension, hyperlipidemia, and diabetes were analyzed. The odds ratio (OR) and 95% confidence interval (CI) for obesity were 0.531, 0.385~0.732 and for elevated cholesterol (≥240 mg/dL) indices were 0.471, 0.282~0.788, respectively, which showed a significant decreased in the risk for each disease for K_diet-index of ≥8 points. This study confirms that metabolically related clinical results improved significantly as K_diet-index increased and that higher Korean food pattern indices are associated with lower risks of metabolic disease

• Journal of Dairy Science and Biotechnology
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• v.16 no.2
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• pp.106-118
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• 1998

Whey is a natural product obtained during cheese production. With the advent of new technology, whey protein concentrates and whey fractions have become readily available and versatile food ingredients. Whey protein concentrates are highly functional ingredients that have gelling, emulsifying, whipping, water-binding and fat-replacement properties. New fractions derived from whey (such as alpha-lactalbumin, lactoferrin, lactoperoxidase and peptides) attract considerable interest worldwide because of their bioactive or health-enhancing properties. Some of these fractions also find new uses as natural antibiotic, natural preservative and immunity-enhancing agents. With the growth of the functional foods industry sector, an increasing number of manufacturers take advantage of whey's nutritional and functional benefits to develop successful new products. The United States is the world's largest single producer and exporter of whey products. In 1997, more than 1 million metric tons of whey products were manufacturers in the U.S.

• The Journal of the Korea institute of electronic communication sciences
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• v.7 no.3
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• pp.687-692
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• 2012

Colorectal cancer screening in adults aged 40 and over our country and understand the relationship between health behaviors and those affecting the implementation of a colorectal cancer screening was conducted to determine the parameters. National Health and Nutrition Examination Survey tool 4th secondary data were used. The main variable levels of public health, health-related awareness and behavior, food and nutritional status were surveyed about 12,528. Colorectal Cancer Screening adults aged 40 and over who target male and female study subjects were 4703. Compliance findings that are relevant to colorectal cancer screening variables include gender, age, residence, or taking supplements, Health Screening, whether history, such as cancer, respectively. Marital status, education level, household monthly gross income, private insurance, whether regular exercise was not associated with the. In order to increase colorectal cancer screening among the expanding free cancer screening and cancer screening performed a systematic test of the simple and effective education and publicity will be carried out.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.334-336
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• 2004

본 연구는 우리나라 치즈 소비 추세가 피자와 가공치즈의 소비 한계가 드러나고 친환경, 건강 기능성, 순수 자연 치즈를 찾는 웰빙형 소비시대가 올 것을 대비하여 국산 자연치즈 소비증진을 위해 한국인의 취향과 기호성을 고려한 한국형 치즈제조기술 개발을 위해 수행되었다. 최근 기능성 식품재료로 주목 받는 들깻잎을 각 함량 별로(0.5%, 1.0%, 1.5%)첨가하여 치즈를 제조하고 숙성중 생균수, 가용성 질소화합물 (NCN), 12% TCA 가용성 질소화합물 (비단백태 질소화합물, NPN),산도, pH 및 전기영동상의 변화 그리고 관능성을 검사하여 다음과 같은 결과를 얻었다. 공시치즈의 숙성 중 NCN, NPN 의 변화는 대조구에 비하여 들깻잎 첨가비가 높은 치즈일수록 현저히 증가하는 경향을 나타냈다.