• Journal of Life Science
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• v.15 no.4 s.71
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• pp.619-625
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• 2005

The present study was undertaken to investigate the hypoglycemic effect of Hamcho yogurt fermented by lactic acid bacteria containing Hamcho (Salicornia herbacea) extract powder in streptozotocin(STZ)-induced diabetic rats for 3 week period. The Hamcho yogurt given to the STZ-diabetic rats had significant effect in lowering the serum glucose concentrations and food intakes compared to the STZ-diabetic rats. The Hamcho yogurt administration increased the tolerance to oral glucose loading in the STZ-diabetic rats. The Hamcho yogurt and yogurt given to the STZ-diabetic rats were significantly decreased the serum total cholesterol concentration and the atherogenic index. Based on the beneficial effect against the blood glucose and cholesterol levels, we suggest the Hamcho yogurt can be used as functional food for the hypoglycemic and hypocholesterolemic effects.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1420-1425
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• 1998

Rice wines, Yakju-type, were brewed with typical raw materials plus powdered acorns, and storage qualities of the fermented wines were examined. Initial optical densities of the acorn added-rice wines were shown around 0.116 at 660 nm and then decreased to $0.06{\sim}0.075$ after 10 days storage at $4^{\circ}C$. Organic acid contents in the acorn added-rice wines were lower than that of the control: the contents were lactic, succinic, citric, malic, oxalic and fumaric acid in order; and gallic acid, a kind of tannic substances was 0.39 mg%. Peroxide values of the acorn added-rice wines were not markedly changed for 9 days, remaining as low as $2{\sim}3\;meq\;kg^{-1}$ lard of lard, but that of the control was increased to $265\;meq\;kg^{-1}$ lard. As the results of clarity, acidity and antioxidation, the acorn added-rice wines appeared to be preservable, owing to tannic substances extracted from acorn powder.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.782-793
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• 2005

This study investigated the effect of $2\%$ addition of pectin and alginate on the Physicochemical and retrogradation Properties of Jeungpyun, a Korean traditional fermented rice cake. The volume of batters with alginate and Pectin was significantly larger than that of control. Jeungpyun samples with Pectin and alginate had a larger volume with uniform and smaller cell size. All samples showed largest foaming capability after second fermentation. Foaming capability of the control ($0\%$ addition of pectin and alginate) was significantly larger than that of the treated samples. The amount of reducing sugar tended to increase during fermentation but decreased after steaming, which was due to the increase in hydrolysis of starch. On the contrary, the content of free sugar was slightly decreased during fermentation but slightly increased after steaming. The control contained the largest amount of free sugar after steaming. The microstructure of starch particles after fermentation showed completely dispersed starch granules with air bubbles. After steaming, the structure was sponge-like in all samples. Samples with added alginate and pectin had significantly higher water binding capacity than those of the control. All samples showed noticeably increased solubility and swelling power at $70^{circ}C$ with the control being significantly lower than the treated samples. Retrogradation was measured with $\alpha$-amylase and the retrogradation process of the sample with added alginate and pectin proceeded slower than that of the control. The relative crystallinity was observed through X-ray diffraction method and samples with added alginate and pectin had smaller crystallinity and delayed retrogradation compared to the control. Thus, Jeungpyun with the addition of alginate and Pectin demonstrated improved functionality and dietary fiber addition effect. The storage period of was extended as the retrogradation rate was delayed by the addition of dietary fibers.

• Nutrition Research and Practice
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• v.13 no.2
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• pp.87-94
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• 2019

BACKGROUND/OBJECTIVES: Oxidative stress is a major effector of various diseases; accordingly, antioxidants are frequently ingested in order to prevent or alleviate disease symptoms. Kimchi contains various natural antioxidants, and it is known that the functional activity varies depending on the ingredients and fermentation state. Black raspberries (BR) contain various bioactive compounds with antioxidant effects. This study investigated the antioxidant and liver-protection effects of kimchi supplemented with black raspberry juice powder (BJP). MATERIALS/METHODS: BJP-added kimchi (BAK; at 0.5%, 1%, and 2% concentrations of BJP) and control (without BJP) were prepared and fermented at $4^{\circ}C$ for 4 weeks. Changes in the antioxidant effects of BAK during fermentation were investigated. In addition, the protective activity of BAK against oxidative stress was investigated in a liver cirrhosis-induced animal model in vivo. RESULTS: BAK groups showed the acidity and pH of optimally ripened (OR) kimchi at 2 weeks of fermentation along with the highest lactic acid bacterial counts. Additionally, BAK groups displayed a higher content of phenolic compounds and elevated antioxidant activities relative to the control, with the highest antioxidant effect observed at 2 weeks of fermentation of OR 1% BAK. After feeding the OR 1% BAK to thioacetamide-induced liver cirrhosis rats, we observed decreased glutamate oxaloacetate transaminase and glutamate pyruvate transaminase activities and elevated superoxide dismutase activity. CONCLUSIONS: These findings showed that the antioxidant effects of OR BAK and feeding of OR 1% BAK resulted in liver-protective effects against oxidative stress.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.383-401
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• 2023

Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.437-444
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• 2009

${\gamma}-Aminobutyric$ acid (GABA) producing lactic acid bacteria, Lactobacillus acidophilus RMK567 was cultivated in 50 L of sterilized MRS broth using a fermenter at $40^{\circ}C$ for 24 h. The cell number was increased to $10.04{\pm}0.13$ Log CFU/mL with a growth rate constant (k) of 0.454 generation/h and a generation time (g) of 2.303 h after a lapse of a lag phase (L) of 5.16 h. A total of 487 g of cell paste with 40.5% moisture was harvested with viable cell number of 12.48 Log CFU/g cell paste. The cell pastes after preparation with glycerol, glucose, and polydextrose as cryo-protectants were lyophilized under a vacuum of 84 m torr. A total of 408 g of freeze dried (FD) cell powders were mixed with a commercial strain of Streptococcus thermophilus to prepare of three types FD starter cultures with the viable cell numbers of 12.42 (FDA-GY), 12.60 (FDBGG) and 12.91 (FDC-GP) Log CFU/g. During preservation the FD cultures at -$18^{\circ}C$, the cell viability of the FD starter cultures were rapidly dropped to below 3.24% of the day of storage. No significant difference was found in the cell viabilities among three types of FD starters cultures, but significant difference (p<0.01) was found in storage periods. Yoghurts fermented through FD starter culture of L. acidophilus RMK567 were determined to contain $155.16{\pm}8.53$ ppm, $243.82{\pm}4.27$ ppm, and $198.64{\pm}23.46$ ppm of GABA, respectively. This study shows that GABA production activity of L. acidophilus RMK567 is not affected during the freeze drying process and would be available for commercial production of yoghurt containing high GABA content.

• Korean Journal of Poultry Science
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• v.18 no.1
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• pp.33-42
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• 1991

In order to study effects of the 9round charcoal and organic acid on the egg production, White Leghorn strain(Hyline) layer of 113 week-old were fed control diet during a week of previous feeding and subsquent experimental diets during 12 weeks of experimental feeding . The experimental diets were the basal (control) diet composed of mainly corn-soybean meal, diet (CPB) substituted 0.5％ of ground charcoal with the defatted rice bran of the control, diet (PWV) added 0.1 mM(based on the acetic acid) of wood vinegar in the CPD and diet(PFA) added 0.1 mM (based on the acetic acid) of fermented acetic acid in the CPD. During experimental feeding period, birds (ed control, CPD and PWV diets showed similar feed intake which was shown a decreasing tendency in birds fed PFA diet as the passage of experimental feeding period. Birds fed experimental diets containing ground charcoal were tended to increase egg weight (g/egg) , while which of birds fed CPD was higher(P＜0.05) than that fed control diet. Chicks fed the control, CPD and PWV diets produced 75.9, 75.0 and 75. 9％ of egg, respectively, which were significantly(P＜0.05) higher than those of birds fed PFA. Daily egg mass(g/bird) were reached to 48.6, 49.9 and 49.5g i,1 layer fed the control, CPD and PWV diets, respectively, showing an increasing tendency in layer fed CPD and PWV compared with those of birds fed control, which were significantly (P＜0.05) higher than those of birds fed PFA . Although the effect of experimental diets on the feed efficiency (egg/feed) was not found, which was shown an increasing tendency in layer fed CPD compared with those in control diet. Compared with the incidence of cracked or shelless eggs in birds fed control diet, which were lowered to 37％ in birds fed CPD diet and 70％ in PWV-fed birds and increased to two times in birds fed PFA . The contents of cholesterol in egg was not affected by experimental diets, while birds fed CPD diet increased significantly(P＜0.05) the daily biosynthesis of egg protein and showed a trend to increase the thickness of eggshell and eggshell contents per eggs compared with that of control diet-fed birds. The results indicated that the ground charcoal powder improved the performance of layer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1485-1490
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• 2008

The effects of $\gamma$-irradiation on antioxidant and physicochemical properties of powder and 70% fermented ethanol extracts of Ishige okamurai (I. okamurai) were investigated. In case of powder, although yields were increased, there were no significant changes in total phenolic compounds (TPC) and 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging effect by $\gamma$-irradiation at 3, 7, and 20 kGy. In case of 70% fermented ethanol extracts, the results of TPC and DPPH radical scavenging effects showed no significant changes. However, antioxidant index increased in the 20 kGy irradiated I. okamurai extracts and decreased in 3 kGy irradiated ones. The optical density value of UV spectrum at 427 nm significantly decreased depending on increasing irradiation dosage. In conclusion, irradiated extracts of I. okamurai can be applied to the food industry due to irradiation stability on antioxidant properties. Also, irradiated extracts can be more useful for food processing as a result of a decrease of extracts color by irradiation.

• Food Science and Preservation
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• v.24 no.5
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• pp.680-687
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• 2017

This study investigated acetic acid fermentation properties and antioxidant activity of vinegar by addition of lemon grass to develop high quality vinegar by using lemongreass. Traditional brown rice wine contained 5% lemongrass powder and had an alcohol content of 7.2%. The wine was fermented by Acetobacter. sp. RIC-V and made into lemongrass vinegar (LV). The pH and total acidity of the LV were 3.13% and 7.21%, respectively. Fructose was detected whereas glucose, sucrose, and maltose were not detected. Among organic acids, acetic acid was highest at 3658.6 mg%; trace amounts of lactic acid, citric acid, malic acid, tartaric acid, and oxalic aicd were detected. Of the 17 free amino acids, glutamic acid, histidine, alanine, and proline were mainly detected. To conduct total polyphenol content and ABTS radical scavenging activity, 3% and 5% lemongrass powder (P3LV, P5LV) and 1%, 2%, and 3% of lemongrass extract (E1LV, E2LV, E3LV) were added to LV, respectively. Total phenolics increased as the added lemongrass powder and extract increased. Total phenolics were 490.9, 559.4, and $895.7{\mu}g$ gallic acid equivalents/mL in brown rice vinegar, LV, P5LV. ABTS radical scavenging activities were 43.2%, 58.0%, and 91.0% in brown rice vinegar, LV, P5LV, respectively. These results show that lemongrass vinegar has considerable potential as a high quality functional vinegar with antioxidative effects.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.68-75
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• 2008

The aim of this study was to evaluate the quality characteristics and antioxidant activity of yogurt containing spirulina. Yogurt base was prepared from skim milk added with $0.25{\sim}1%(w/v)$ spirulina powder and fermented with lactic acid bacteria (S. thermophilus : L. bulgaricus = 1 : 1) at $40^{\circ}C$ for 12 hr. Kiwi puree and oligosaccharides were then added. The addition of 1% spirulina powder stimulated the growth of lactic acid bacteria, which showed the highest viable cell count ($3.4{\times}10^9$ CFU/mL), and increased the titratable acidity (1.10%). The viscosity range of the yogurt was 6,000 to 9,000 cP, and the sugar content of the yogurt was around 18 $^{\circ}Brix$. The antioxidant activities were determined using the DPPH method, and the hydroxyl radical scavenging activity of the yogurt containing spirulina was higher than that of the control. The sensory evaluation scores for appearance, odor, taste, overall acceptability and buying intention were higher in the yogurt containing 0.25% spirulina than in the other groups. The amount of macronutrients in the yogurt containing spirulina was higher than that in the control. In addition, the amounts of micronutrients in the yogurt containing spirulina was significantly increased. According to these results, the optimum concentration of spirulina powder is around 0.25%.