• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.830-836
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• 1999

we have screened the microorganisms from piglet intestines for the development of probiotics which have acid and bile tolerance and the growth inhibition of pathogenic E. coli and Salmonella. Among them, a strain which was identified as Lactobacillus salivarius was selected. It had around 50% of survival after 2h incubation in the artificial gastric juice and 76% of survival after 24h incubation in the presence of 0.3% bile salts, and also showed complete inhibition against both pathogenic E. coli and Salmonella after 24h coincubation. Also, its storage stability after lyophilization was improved by adding polyvinylpyrrolidone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.4 no.1
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• pp.31-34
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• 1975

The testing materials which kept perilla frutescens' leaves frezen are divided into four parts, 1. freezing green leaves, 2. glucose added to the leaves dried in the sun, 3. glucose unadded to the leaves dried in the sun and 4. the leaves dried in the immediately after collecting sample. The perilla frutescens' leaves are treated with the artificial digestion test to investigate the effects of the digestibility of ingredients and of protein. The results obtained were as follows ; 1. The digestibility of crude protein of sample using the common leaves dried in the sun immediately after collecting sample was presented highest at 83.15%, the freezing green leaves at 68.35%, glucose added to the leaves dried in the sun at 64.25% and glucose unadded to the leaves dried in the sun at 62.12%. The digestibility of perilla frutescens' by freezing green leaves, glucose added or glucose unadded to the leaves dried in the sun is on the decrease without difference. 2. It was suggested that glucose and reductive sugars to perilla frutescens' leaves is not affected by the decreased digestibility of protein, dince the digestibility of glucose added to the leaves dried in the sun and glucose unadded to the leaves dried in the sun almost never makes a difference. 3. The digestibility of freezing the green leaves for six months was quite different from the leaves that were dried in the sun immediately after collecting sample, in that the leaves that were frozen for six months were decreased 1/5 quantity of the shole crude protein.

• Nutrition Research and Practice
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• v.13 no.6
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• pp.480-487
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• 2019

BACKGROUND/OBJECTIVES: Osteoarthritis (OA) is a major public health issue in Japan and other countries, and foods that prevent or treat OA are in strong demand. Proteins and peptides in chicken meat and bones are known for being rich in functional and nutritional ingredients for the improvement of osteoporosis. We speculated that chicken legs, a food consumed in many regions of the world, may also contain such ingredients. In this study, we aim to (i) evaluate the effect of chicken leg extract (CLE) on the promotion of cartilage matrix production and (ii) identify the active ingredient in CLE that contributes to this function. MATERIALS/METHODS: Artificial CLE digest was prepared, and the acid mucopolysaccharide production-promoting activity of the CLE digest was evaluated by alcian blue staining of ATDC5 cells. CLE was orally administered to rabbits with burr holes in the knee joint of the femur, and the degree of regeneration of cartilage matrix was evaluated. Furthermore, we investigated orally administered CLE-derived peptides in human plasma using LC-MS. From measuring the acid mucopolysaccharide production-promotion activity of these peptides, a molecule considered to be an active ingredient in the CLE digest was identified. RESULTS: CLE digest promoted acid mucopolysaccharide production and facilitated regeneration of cartilage matrix in in vitro and in vivo experiments. Four peptides including phenylalanyl-hydroxyproline (Phe-Hyp) were detected as CLE-derived peptides in human plasma. The effect of CLE was inferred to be due to Phe-Hyp, which was confirmed to be present in the CLE digest. CONCLUSIONS: It was shown that CLE stimulated the production of articular cartilage matrix both in vitro and in vivo, and that CLE could be an effective food for preventing or treating OA. Furthermore, only Phe-Hyp was confirmed as the active compound in the CLE digest, suggesting that the activity of CLE was due to Phe-Hyp.

• Korean Journal of Community Nutrition
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• v.28 no.3
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• pp.181-191
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• 2023

Objectives: The incidence of inflammatory bowel disease (IBD) is increasing globally, and excessive added sugar consumption has been identified as one of the contributing factors. In the context of IBD, it is essential to explore functional sweeteners that can improve metabolic health and minimize the risk of IBD-related symptoms. This review article aims to shed light on the effects of natural mono- and di-saccharides as alternative sweeteners, specifically focusing on potential benefits for IBD. Methods: A comprehensive literature review was performed using PubMed and Google Scholar databases with articles published after the year 2000. The search terms 'IBD', 'added sugar', 'sweeteners', 'mono-saccharide', and 'di-saccharide' were combined to retrieve relevant articles. A total of 21 manuscripts, aligning with the objectives of the study, were selected. Papers focusing on artificial or high-intensity sweeteners were excluded to ensure relevant literature selection. Results: Multiple studies have emphasized the association between the high consumption of added sugars such as simple sugars and the increased risk of developing IBD. This is suggested to be attributed to the induction of pro-inflammatory cytokine productions and dysbiosis of the gut microbiota. Consequently, there is a growing demand for safe and functional sweeteners, in particular mono- and di-saccharides, that can serve as alternatives for IBD patients. Those functional sweeteners regulate inflammation, oxidative stress, and Intestinal barrier protection, and restore microbiome profiles in various IBD models including cells, animals, and humans. Conclusions: Understanding these mechanisms resolves the link between how sugar consumption and IBD, and highlights the beneficial effects of natural alternative sweeteners on IBD when they were administered by itself or as a replacement for simple sugar. Further, exploration of this relationship leads us to recognize the necessity of natural alternative sweeteners in dietary planning. This knowledge could potentially lead to more effective dietary strategies for individuals with IBD.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.519-524
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• 2000

This study has been carried out to estimate the amount of the daily intake on artificial sweetener(aspartame and sodium saccharin) and antioxidants(propyl gallate, BHA, BHT and TBHQ) in food consumed by Korean. The mean daily intake for each food item were obtained from the report of National Nutrition Survey carried by Ministry of Health and Welfare in 1997. The contents of artificial sweetener and antioxidants have been analyzed by HPLC. Aspartame was detected on 22 of 239 samples in the range of $33.4{\sim}3308.0\;mg/kg$, sodium saccharin was detected on 6 of 115 samples in the range of $8.3{\sim}41.8\;mg/kg$. BHA(204.9 mg/kg) was detected in Chewing gum only. Total estimated daily intake(EDI) of each additives per capita per day are as follows; 2.336 mg/person/day for aspartame, 0.259 mg/person/day for sodium saccharin and 0.002 mg/person/day for BHT. These values were less than 1% of FAO/WHO's acceptable daily intake(ADI).

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.374-381
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• 2013

The purpose of this study was to analyze the antioxidant effects and antimicrobial activity of extracts from yacon powder. The total polyphenol contents of yacon powder extracted with methanol was 38.5 mg/g, while extracted with water was 24.0 mg/g. Extractions with methanol were therefore more effective than with water. The total flavonoid contents of yacon powder extracted with methanol was 9.2 mg/g, while that with water was 7.8 mg/g. The electron donating ability of yacon powder extracts, natural antioxidant, and artificial antioxidant at 1.0 mg/mL arranged in order of decreasing concentration were ascorbic acid (98.7%) > BHT (44.7%) > methanol extract (12.1%) > water extract (7.8%). Nitrite-scavenging ability of yacon powder extracted with methanol at pH 1.2 was 13.1%, while that of powder extracted with water at pH 1.2 was 6.8%. And, the hydroxyl radical scavenging activities of yacon powder with methanol at 5 mg/mL was 40.2%. The antimicrobial activity of yacon powder extracted with methanol could be detected on Bacillus cereus ($10,000{\mu}g/disc$) and Staphylococcus aureus ($10,000{\mu}g/disc$).

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.183-189
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• 2014

We investigated noodles supplemented with functional ingredients for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities and ferrous ion chelating effect. The total polyphenol contents of functional noodles arranged in order of decreasing concentration were kudzu (7.98%) > green tea (4.99%) > pumpkin (5.03%) > mulberry leaves (4.99%) > mugwort (4.23%) > cactus (3.57%) > kelp (3.33). The total flavonoid contents in green tea noodles were the highest as 4.35%. The electron donating ability in mugwort noodle was the highest as 12.27% at 1,000 ppm. This amount was 4.85 times than that of wheat flour noodle (2.53%). The nitrite scavenging ability of functional noodles at pH 1.2 arranged in order of decreasing concentration were green tea (66.52%) > cactus (55.12%) > kudzu (52.67%) > pumpkin (50.50%) > mulberry leaves (43.58%) > kelp (41.41%) > mugwort (37.66). The nitrite-scavenging ability of green tea noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of green tea noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of noodles containing kelp were the highest as 27.02%. All of the experimental results showed good antioxidant property. Thus, noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, demonstrated to have good functional effects for human health.

• Journal of the Korean Applied Science and Technology
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• v.22 no.3
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• pp.212-218
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• 2005

Most of cosmetics are emulsion products that contain the source of nutrition vegetable oil, mineral oil, natural extract and carbohydrate etc. There are many possibilities to be contaminated by microbials. We investigated the effect of antimicrobial and minimum inhibitory concentration(MIC) with thiamine dilauryl sulfate(TDS), which was prepared to use cosmetic lotion formulation. Staphylococcus aureus(S. aureus) and Escherichia col(E. coli) were used as test organism. MIC value of TDS was determined aganist microorganism for the growth inhibition by concentration of TDS. From the MIC results, antimicrobial effect of TDS was generally more effective to gram positive than gram negative. Antimicrobial effect with pH value against some microorganism appeared in the following order : pH 5 > pH 6 > pH 7. It showed strong antimicrobial activities against S. aureus, and weak antimicrobial activities against E. coli. If it was possible to determine the formulations with TDS, it would be effective to reduce the artificial preservatives.

• Journal of Microbiology and Biotechnology
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• v.30 no.1
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• pp.71-78
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• 2020

Lactobacillus sakei S1 strongly inhibits the expression of interleukin (IL)-6 and IL-1β in lipopolysaccharide-induced peritoneal macrophages by a mechanism for which lactic acid bacteria from kimchi that inhibit tumor necrosis factor-alpha (TNF-α) were isolated. Therefore, we further evaluated the protective effect of this strain on the colitis mouse model induced by 2,4,6-trinitrobenzene sulfonic acid (TNBS). TNBS significantly elevated myeloperoxidase (MPO) expression, macroscopic scores, and colon shortening. Oral L. sakei S1 administration resulted in reduction of TNBS-induced loss in body weight, colon shortening, MPO activity, expression of cyclooxygenase (COX)-2, inducible nitric oxide synthase (iNOS) and nuclear factor-kappa B (NF-κB). L. sakei S1 inhibited the expression of inflammatory cytokines IL-1β, IL-6 and TNF-α, induced by TNBS, but enhanced IL-10 expression. L. sakei S1 showed resistance to artificial digestive juices and adherence to intestinal epithelial Caco-2 cells. Thus, L. sakei S1 may inhibit the NF-κB pathway and be used in functional food to treat colitis.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.392-400
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• 2012

The purpose of this study was to analyze the physiological activity and antibiosis of mulberry powder by extract method. The total phenol content of mulberry powder extracted with methanol was 82.9 mg/g, while that of powder extracted with water was 46.9 mg/g. Extractions with methanol were therefore more effective than with water. The total flavonoid contents of mulberry powder extracted with methanol was 13.0 mg/g, while that of powder extracted with water was 9.4 mg/g. Also, the nitrite-scavenging ability of mulberry powder was lower than ascorbic acid and BHT. The SOD-like activity of mulberry powder extracts, natural antioxidant, and artificial antioxidant at 5 mg/mL arranged in order of decreasing concentration were ascorbic acid (98.3%) > BHT (88.1%) > water extract (9.8%) > methanol extract (3.0%). And, the OH radical scavenging activities of mulberry powder extracts and natural antioxidant at 5 mg/mL in order of decreasing concentration was ascorbic acid (97.0%) > methanol extract (46.2%) > water extract (35.8%). The antimicrobial effects of mulberry powder extracted with methanol could be detected on Bacillus cereus ($10,000{\mu}g/disc$) and Staphylococcus aureus ($10,000{\mu}g/disc$).