• 생명과학회지
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• 제23권5호
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• pp.682-688
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• 2013

꾸지뽕(Cudrania tricuspidata) 열매의 면역증강 작용을 검토하기 위하여 유산균을 이용하여 발효한 후 70% 에탄올 추출하여 그 추출물을 마우스 비장세포에 작용한 후 분비되는 cytokine으로 면역활성을 조사하였다. 그 결과 발효에 의해 성분의 변화로 총 페놀함량을 측정한 결과 발효에 의해 폴리페놀 함량이 약 47% 증가하였으며, 면역활성에서는 발효 꾸지뽕 열매에서 cytokine IL-2와IL-4의 분비량이 증가하였다. 그리고 LPS 자극제와 함께 처리하였을 때, Th1 cell 유도 cytokine인 IL-2, IL-12, TNF-${\alpha}$의 분비는 억제되었으나, Th2 cell 유도 cytokine인 IL-4, IL-5, IL-6, IL-10의 분비량이 유의적으로 증가하였다. 이는 발효 꾸지뽕 나무 열매 추출물이 Th1 cell의 발현에 의해 유도되는 세포성 면역작용 반응은 억제하며, B 림프구에 의한 항체생성과 관련된 체액성 면역작용을 유도하는 Th2 cell의 발현을 활성화 하는 것으로 사료된다.

• 미생물학회지
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• 제50권4호
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• pp.351-359
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• 2014

식물추출발효음료(fermented beverage of plant extract, FBPE)는 과일류, 야채류, 약초류, 및 해조류를 설탕에 의한 당장법으로 발효시킨 액상발효음료이다. 본 연구에서는 FBPE의 이화학적 특성과 16S 및 26S rRNA 염기서열을 이용하여 집식배양된 FBPE의 미생물 다양성을 조사하였다. FBPE의 pH는 3.48, 산도는 1.68%, 당도는 $70^{\circ}$, 환원당은 1,026 g/L 및 알코올은 3.5%이었다. 유리당과 유기산은 glucose (567.83 g/L)와 tartaric acid (936.8 mg/L)로 나타났다. Lactobacillus homohiochii는 모든 집식배양 시료에서 우점종이었고 L. fructivorans는 20B 라이브러리에서만 나타났다. 세 가지의 다른 당 농도에서 집식배양된 FPEB의 우점종은 0Y 라이브러리(설탕농도 0%)에서는 Candida zeylanides (45.2%), 20Y 라이브러리(설탕농도 20%)에서는 C. lactis-condensi (35.7%)와 C. zeylanoides (35.7%) 및 40Y 라이브러리(설탕농도 40%)에서는 C. lactis-condensi (38.1%)이었다. 이외에 0Y 라이브러리에서는 C. lactis-condensi (40.5%), Pichia farinosa (7.1%), C. parapsilosis(4.8%) 및 Zygosaccharomyces bailii (2.4%)가 나타났으며, 20Y 라이브러리에서는 P. guilliermondii (14.3%), Pichia farinosa (7.1%), C. parapsilosis (4.8%) 및 Kazachstania exigua (2.4%)로 나타났고 40Y 라이브러리에서는 C. zeylanoides (30.9%), C. parapsilosis (11.9%), Z. bailii (11.9%), Pichia farinosa (4.8%), P. guilliermondii (2.4%)이 확인되었다. 이 결과는 앞으로 FBPE의 미생물 변화 연구에 아주 유용한 자료로 제공할 수 있다.

• 디지털융복합연구
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• 제13권10호
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• pp.483-490
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• 2015

연구 목적은 충청남도 융복합산업 농업 경영체의 향토자원 정보를 체계적으로 정리한 홍보용 콘텐츠를 제작함으로써 농촌 융복합산업화 방안을 모색하는 것이다. 연구 대상은 충남농어업6차산업협회 회원사에서 생산 및 판매되고 있는 향토자원이며, 총 70개의 자원에 대한 조사가 이루어졌다. 콘텐츠는 향토자원명과 소개글, 상품 메인 사진, 업체 및 상품 정보, 상품의 특 장점, 제품 특성, 체험 프로그램 안내 등으로 구성되었으며, 향토자원에 대한 스토리를 통해 제품의 가치와 의미를 전달하고, 대표 이미지를 추가하여 홍보 효과를 높이고자 하였다. 작성된 자료는 곡류, 과채류, 수산류, 축산류, 장류 김치류, 발효액 농축액, 주류 차류, 기타의 순으로 정리하였다. 자료는 pdf 파일로 저장하여 회원사에 배포하여 필요 시 출력하여 사용할 수 있도록 하였으며, 온라인 홍보, 박람회 축제장 판촉전 등에서 제품 홍보, 게시판 복도 등에 게시물로 활용, 각국 언어로 번역하여 외국 판촉전의 홍보 자료로 활용 등이 가능하다.

• Journal of Nutrition and Health
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• 제40권2호
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• pp.182-190
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• 2007

The purpose of this study is to evaluate dietary quality of Korea Antarctic expedition by menu analysis. Basic menu pattern, intake of dish and dish group, DDS (dietary diversity score), daily nutrients supply, and NAR (nutrient adequacy ratio) & MAR (mean adequacy ratio) were analyzed using 1 year menu list for the 10th Korea Antarctic expedition. Most frequently served basic menu patterns were ${\ulcorner}$Rice + Soup + 2 Side dish + Kimchi (53.5%)${\lrcorner}$ and ${\ulcorner}$Rice + Stew + 2 Side dish + Kimchi (13.4%)${\lrcorner}$. In the analysis of dish group, excluding Rice and Kimchi, ${\ulcorner}$Grilled foods${\lrcorner}$ and ${\ulcorner}$Pan-fried foods${\lrcorner}$ were served more than 25% per month. Most frequently served dishes were "pan-fried rolled egg", "grilled seaweed", "kimchi soup", "fruits cocktail, canned" and "salt-fermented squid". The kinds of served dishes were very restrictive. The average score of DDS showed 2.88 for summer and 2.97 for winter. Dairy group was almost not served. Fruit & Vegetable groups were also served a little as canned product. The energy ratio of Carbohydrate : Fat : Protein was 56.5 : 23.9 : 19.2, and 56.9 : 24.5 : 18.3, for summer and winter, respectively. Both seasons had higher ratio of carbohydrate and lower ratio of fat compared to the recommended ratio (44 : 40 : 16) in polar area. Ca : P ratio was very poor, 0.40 in both seasons. NAR scores of Ca, vitamin A, vitamin $B_2$ and vitamin C were also very low, ranged from 0.6 to 0.7. Consequently, a well-planned menu supplying adequate amount of dairy, fruit and vegetable is necessarily required including Ca, vitamin D, vitamin A, vitamin $B_2$ and vitamin C intake, and some nutritionally well-educated members are urgently needed to join in the expedition.

• 동의생리병리학회지
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• 제18권4호
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• pp.1007-1013
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• 2004

The study was conducted to investigate per oral (PO) effects of Raspberry wine on testosterone levels in Sprague-Dawley rats. Raspberry wine of 13% alcohol concentration, was prepared from ripen fruits of Rubus coreanus fermented with Saccharomyces cervisiae. PO administration of Raspberry wine for 15 week (group A) produced dramatic increases of serum testosterone levels. Increase in the testosterone level was observed, using gamma counter with 1251 testosterone, starting from 1 week post administration. Maximum increase in testosterone level was observed at 5 week post administration, 7.486±6.482ng/mL, which was 14.6 times higher than normal and at 15 weeks post administration it was recorded as 1.84±3.516ng/mL. However, PO administration of Saccharomyces cervisiae broth (Group B) and 13% brewed alcohol (group C) for 15 weeks resulted slight increase in testosterone levels, indicating Raspberry wine as an effective phyto-testosogenic beverage of the future.

• Journal of Nutrition and Health
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• 제38권7호
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• pp.586-604
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• 2005

A reliable nutrient database is a prerequisite for accurate calculation of dietary intakes. The folate database currently available in Korea, however, is not reliable because the values were obtained from published data in other countries using ineffective methods to extract folates from the food matrix. The purpose of this study was to complement the folate database by analyzing folate content in foods using a more effective method to extract food folates (trienzyme treatment). Folate content per unit weight was highest in laver, fermented soybeans, soybean, spinach, black soybeans, crown daisy, mung beans, and quail's egg in descending order. Legumes, leafy greens, eggs, and seaweeds were rich in folate, and meats, chicken, fish, and some fruits contained less folate. Some of the analyzed values were 10 times higher than those in the currently available database. Folate values of 423 foodcodes out of 2,932 foodcodes ($14.4\%$) in the database in the 7th revision in the Recommended Dietary Allowances for Koreans can be replaced by those analyzed in this study. Since folate values of rice and Kimchi, which are core dishes of Koreans, in the newly established database are higher than those in the current database, folate intake assessed using our data will be higher than that using the current available database. Folate content in more foods commonly consumed in Korea are needed to update the folate database. Meanwhile, folate values presented here can be used to assess dietary folate intake of the Korean population.

• 대한영양사협회학술지
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• 제4권2호
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• pp.123-131
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• 1998

The purpose of this study was to evaluate the preference trend of frequently served meals in the elementary school lunch program. Therefore, this evaluation was surveyed on frequently served meals in the elementary school lunch program in Inchon. Also, this study was surveyed on food preference using questionnaire including frequently served food items. Statistical analysis of data was completed using SAS program. The results of this survey was as follows: 1. Freqrenctly served foods were 56 food items including 5 boiled rice, 3 one course dishes, 10 soup & pot stewes, 10 fresh & boiled salads, 8 stirred fries, 7 stewes, 6 grill & fries, 3 kimchies and 4 desserts. 2. Students liked barley bab more than the other kinds of cooked rice. One course dishes were preferred most by the subjects. Among soup & pot stewes, fermented soybean paste stew showed lower preference than the other kind of stewes. Among fresh & boiled salads, fruits salad was the most favore, whereas, root of bellflower salad was the most hated. Among side-dishes by different preparation method, stir fries, stewes, grill & fries, kimchies, dessert were prefered most by the subjects. There were significant difference between male and female students for most given foods except soup & pot stewes. Female students showed higher preference for most given foods except fresh & boiled salads, kimchies, dessert than male students.

• 한국생활과학회지
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• 제18권2호
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• pp.491-500
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• 2009

This study was carried out to investigate the preference for traditional food of university students through the analysis of their daily meal types. Questionnaires were collected from a total of 197 students from December 2007 to February 2008 in Chungnam Province. The results are as follows; 148 of the respondents (73.0%) prefer Korean traditional meal as their favorite food. The significant differences are found in both gender groups and major groups (p<.05). 178 of the respondents (90.4%) answered that the traditional foods are excellent and good. However, the foods were significantly (p<.05) evaluated that major students consider them to be 'excellent' foods, while non-major students consider them to be 'good' foods. 136 of respondents (69.0%) answered that the traditional foods have beneficial influences on their health. In the survey on intake frequency of traditional meals, 137 of respondents (65.9%) have traditional foods more than twice a day. The ratio of traditional meal intake of male students is a significantly higher level (p<.05) than that of female students. Their preference for traditional rice cake, fermented rice punch, and juice mixed with fruits is a very high level of the average of 4.19, 4.22 and 4.34, respectively. The preference for Kimchi, Bulgoki, boiled beef slices, sundae and jelly was a relatively high level of the average of 4.43, 4.65, 4.14, 4.30, and 4.05, respectively. Concludingly, the research shows the majority of students enjoy korean traditional food and expect Korean food as favorite food to be developed and to be inherited.

• 한국식품영양학회지
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• 제20권2호
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• pp.195-201
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• 2007

This study were investigated the changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period of fruit, vegetables, and medicinal herbs. pH and $^{\circ}$Bx gradually decreased and the viscosity increased. The chromaticity of L, a, and b all increased. The total number of germs dropped from $10^5{\sim}10^6\;to\;10^2{\sim}10^3$ CFU/ml, and that of lactobacilli also decreased noticeably. According to the result of the effect on fat oxidation, a very low level of TBARS was shown. After thirty days of fermentation, the amount of each fermentation broth increased more or less, but as it declined considerably after ninety days, it was found that the binding effect of $Fe^{2+}$ ion was small and insignificant. The electron donating ability, though not reaching 0.5% ascorbic acid, showed a high level of activity from $33.71{\sim}72.15%$ before fifteen days and $44.76{\sim}75.20%$ ninety days after fermentation. Among them, the fruit fermentation solution showed the highest activity. It was also found that the organic functions for each fermentation broth decreased more or less depending on the fermentation period and the thirty-days-old fermentation broth were favored most. On the basis of the above experiment results, it can be concluded that the optimum fermentation period for fruit, vegetables, and medicinal herb is thirty to ninety days.

• 동의생리병리학회지
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• 제19권3호
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• pp.656-661
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• 2005

The study was conducted to investigate per oral (PO) effects of Black raspberry wine on testosterone levels in Sprague-Dawley rats oral administrated with Methoxychlor in order to establish the experimental clinical model for evaluating the influences on the sexual hormones of SD-Rat administrated with Methoxychlor(MET), it was dissolved in acetone and olive oil (1:19), which was administrated orally at doses of 200mg/kg body weight/ day for 7days. Black raspberry wine of 13% alcohol concentration, was prepared from ripen fruits of Rubus coreanus fermented with Saccharomyces cervisiae. PO administration of Black raspberry wine for 15 week produced dramatic increases of serum testosterone levels. Increase in the testosterone level was observed, using gamma counter with 125I testosterone, starting from 1 week post administration. Maximum increase in testosterone level was observed at 4 week post administration, 5.18${\pm}$0.76ng/mL, which was 10.1 times higher than before and at 15 weeks post administration it was recorded as 1.67${\pm}$0.19ng/mL indicating Black raspberry wine as an effective phyto-testosteronic beverage of the future.