• 한국식품위생안전성학회지
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• 제31권3호
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• pp.210-215
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• 2016

본 연구에서는 국내산 고려엉겅퀴를 건강기능식품 소재로 활용시 기초자료 제공하고자 주요 산지별 pectolinarin 함량, 총 플라보노이드 함량, DPPH라디칼 소거능 및 ORAC 지수 등을 분석하였다. 산지별 고려엉겅퀴의 pectolinarin 함량은 $3.95{\pm}0.05{\sim}7.29{\pm}0.07mg/g$로 강원도 D농장(GW-D)에서 가장 높은 함량을 보였다. 총 플라보노이드 함량은 산지별로 $40.42{\pm}0.91{\sim}76.70{\pm}2.24mg\;PNE/g$ 수준으로 전라남도 A농장(JN-A) 추출물에서 가장 높은 함량을 나타내었고 강원도 A농장(GW-A) 추출물에서($40.42{\pm}0.91mg\;PNE/g$)로 가장 낮은 함량을 보였다. DPPH 라디칼 소거능의 경우, 산지별로 31.25% ~ 81.93%의 활성을 보였고, ORAC 지수는 산지별로 $179.62{\sim}514.49{\mu}M\;TE/g$로 강원도 D농장(GW-D)과 강원도 E농장(GW-E)에서 각각 514.49, $501.73{\mu}M\;TE/g$ 으로 가장 높은 ORAC 수치를 나타내었다. 결론적으로 고려엉겅퀴 추출물은 pectolinarin과 유용성분을 함유하고 DPPH 라디칼 소거능 및 ORAC 활성 등의 항산화활성을 갖는 것으로 나타났다.

• 한국식품저장유통학회지
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• 제18권3호
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• pp.414-422
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• 2011

자색 고구마로부터 페놀성 화합물 추출 최적 조건은 50% 에탄올로 12시간 추출하였을 때 최대 용출량을 나타내었다. 불과 50% 에탄올을 용매로 하여 제조한 자색 고구마 종류별 추출물의 항산화 활성 측정 결과 전자공여능, ABTS, PF 측정에서 일반 고구마에 비하여 자색 고구마 자미, 신자미, 연자미 품종 모두 높게 나타났으며, TBARs 측정결과 모든 추출물에서 30% 이하로 낮은 TBARs 생성 억제활성을 나타내었다. 피부상재균에 대한 최소저해농도(MIC)를 측정한 결과 Staphylococous aureus 및 Escherichia coli에 대한 MIC는 자미, 연자미, 신자미에서 각각 5,000 및 2,500 ppm으로 나타났으며, Staphylococous epidermidis에 대한 MIC는 자미가 2,500 ppm으로 가장 낮은 농도를 나타내었다. 자색고구마 추출물의 화장품활성을 살펴본 결과 미백활성은 자미 품종 물 추출물에서 60% 이상으로 가장 높았으며, 자미 알콜추출물의 경우도 48.7%의 높은 미백활성을 나타내었다. 모든 자색고구마 품종에서 수렴활성과 주름개선효과는 관찰할 수 없었으나, 항염증 활성은 높게 관찰되었으며, 자미 품종의 에탄올 추출물이 94.4%로 가장 높게 나타났다. 자미 추출물을 첨가한 화장품의 온도 및 자연광에 의한 성상 변화는 확인되지 않았으며, 첩포시험을 통한 자각 증상도 나타나지 않았다. 또한 크림 사용 후 피부톤의 변화와 모공의 크기 변화를 측정한 결과 노화가 많이 일어난 피부가 젊은 피부보다 더 높은 긍정적인 효과를 나타내었다.

• 대한예방한의학회지
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• 제14권3호
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• pp.93-105
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• 2010

Objective : Recently the number of health functional food (HFF) made with Traditional Korean Medicine (TKM) herbs have been increasing. However, there was a lack of the functional and safety information on HFF. Thus, this study was performed to investigate perceptions and consumptions of the HFF in Daegu area. Method : We used the data of 'Survey in Daegu' in 2010 and analyzed characteristics of perceptions and intake conditions of HFF of 1,208 participated inhabitants. Result : Among the 1,208 respondents, 30.4% were male and 63.5% were female. Most respondents (69.3%) were between 30's and 50's decade. The recognition rate of HFF made with TKM herb appeared to 86.2%. The major route of acquiring HFF information was 'mass-media' (49.8%) ; the primary reason of using HFF was 'For health promotion and anti-aging' (69.2%). On the other hand, the recognition rate of adverse effects was 53.3%. As for intake effect, 41.5% were satisfied at HFF consumption, while 56.0% did not feel special effects through the HFF consumption. In regards to purchase place, 'HFF store' was most selected by 38.0%. 69.1% of respondents selected to TKM decoction, the reason is that it made according to TKM physician's diagnosis considered their health condition. Conclusion : HFF intake was purpose to health promotion, but HFF made with TKM was consumed without any information about that. In order that HFF be used properly to promote health, the scientific and reasonable information of HFF made with TKM herb is need for consumers.

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2004년도 Annual Meeting and International Symposium
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• pp.17-23
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• 2004

Not all individuals respond identically, or at times in the same direction, to dietary interventions. These inconsistencies likely arise because of diet and genomic interactions (nutrigenomics effects). A host of factors may influence the response to bioactive food components including specific polymorphisms (nutrigenetic effect), DNA methylation patterns and other epigenomic factors (nutritional epigenomic effects), capacity to induce anuo. suppress specific mRNA expression and patterns (nutritional transcriptomics), the occurrence and activity of proteins (proteomic effects), and/or the dose and temporal changes in cellular small molecular weight compounds will not only provide clues about specificity in response to food components, but assist in the identification of surrogate tissues and biomarkers that can predict a response. While this 'discovery' phase is critical for defining mechanisms and targets, and thus those who will benefit most from intervention, its true usefulness depends on moving this understanding into 'development' (interventions for better prevention, detection, diagnosis, and treatment) and a 'delivery' phase where information is provided to those most in need. It is incumbent on those involved with food and nutrition to embrace the 'omics' that relate to nutrition when considering not only the nutritional value of foods and their food components, but also when addressing acceptability and safety. The future of 'Nutrigenomics and Health Promotion' depends on the ability of the scientific community to identity appropriate biomarkers and susceptibility variants, effective communications about the merits of such undertakings with the health care community and with consumers, and doing all of this within a responsible bioethical framework.

• 한국식품영양학회지
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• 제33권5호
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• pp.505-511
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• 2020

In this study, hot water and ethanol, acetone, and hexane extracts of the steamed Deodeok were investigated for use as raw materials for natural cosmetics. Hot water and ethanol, acetone and hexane extracts of steamed Deodeok did not indicate cell toxicity up to 300 ㎍/mL concentration in the MTT assay. The tyrosinase inhibition effects of the ethanol extract were higher than the ascorbic acid. The efficacy of the steamed Deodeok's ethanol extract on the elastase inhibition was similar to that of quercetin at higher concentrations. In conclusion, water, ethanol, acetone and hexane extracts of the steamed Deodeok indicated strong possibility as a whitening and anti-wrinkle functional cosmetic ingredient. Among them, the steamed Deodeok's ethanol extract, which showed excellent activity, is highly available because it has high safety compared to other organic solvent extraction methods used in cosmetics, and has minimal irritation to the skin.

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2001년도 International Symposium on Food,Nutrition and Health for 21st Century
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• pp.170-177
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• 2001

The objective of this study was to improve the qualities of Saengsik (substitute meal formulated with uncooked cereal powder) such as functionality, safety and sensory preference by using Lactic Acid Bacteria (LAB). The optimum formulation of fermented Saengsik (substitute meal) was verified as $40\%$ of fermented brown rice, $13\%$ of fermented job tears, $5\%$ of yellow soybean, $5\%$ of waxy rice, $5\%$ of sorghum, $3\%$ of Seumok bean, $1\%$ of sesame, $3\%$ of barley, $2\%$ of red bean, $5\%$ of prosomillet, $2\%$ of foxtail millet, $9%$ of black rice, $3\%$ of buckwheat, $1\%$ of chestnut, $2\%$ of pumpkin, $3\%$ of peanut. Fermented Saengsik decreased significantly serum glucose in STZ-induced diabetic rats. However, serum lipid levels were not affected by fermented Saengsik. In rats fed with high-fat diet, serum triglyceride level was slightly decreased and the contents of liver triglyceride were significantly decreased by supplementation of fermented Saengsik.

• 한국식생활문화학회지
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• 제33권6호
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• pp.558-566
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• 2018

This study examined the consumers' perception of edible insect foods and carried out importance-satisfaction research on the choice attributes of edible insect foods. Through this, the potential of food materials as future food resources was evaluated and foundational data was provided to devise marketing strategies required to develop products made from edible insect foods. According to the results, females had more information on edible insect foods than males (p<0.05), and males gained higher points in trying new foods (p<0.001), overall satisfaction (p<0.001), and purchase intention (p<0.01) than females. Both importance (p<0.05) and satisfaction (p<0.001) about the mean of the choice attributes of edible insects were higher in males than females. The sustenance area showed high importance and high satisfaction, including taste, smell, freshness, sanitation, safety, and shelf-life. Accordingly, to understand edible insect foods properly, it is important to deliver information constantly and publicize them aggressively. In addition, it is necessary to develop various kinds of food made from edible insect foods and functional foods utilizing their nutritive value.

• 한국식품위생안전성학회지
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• 제36권4호
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• pp.347-352
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• 2021

마에는 다양한 기능성 성분이 함유되어 있어서 식용 및 약용으로 다양하게 이용되고 있다. 특히 allantoin은 대표적인 마의 2차 대사산물로서 의약품 및 기능성 화장품 제조에도 활용되는 고부가가치 산물이다. 본 연구에서는 아미노 결합 정지상 HPLC 컬럼을 이용하여 마의 속과 껍질의 allantoin 함량을 분석하였다. Allantoin 표준용액의 검량선의 결정계수(R²)값은 0.9999로 높은 직진성을 보였으며, 검출한계(LOD)와 정량한계(LOQ)는 각각 0.0229 mg/mL 및 0.0694 mg/mL로 설정되었다. 마 속과 껍질의 건조중량 기준 allantoin 함량은 각각 3.09±0.02 mg/g, 3.91±0.11 mg/g으로 속보다 껍질에 더 많은 allantoin이 함유되어있음을 확인하였다. 따라서 이러한 결과를 토대로 향후 농업부산물인 마껍질이 새로운 고부가가치 기능성 소재로 활용될 수 있음을 확인하였다.

• KSBB Journal
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• 제27권4호
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• pp.222-226
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• 2012

In this study, the effect of gamma irradiation on the microbial contamination and biological activities of tuna cooking juices was investigated. Tuna cooking juice was by-produced during the canning processing, and had various functional components. But, it was shown that the tuna cooking juice was seriously contaminated. Gamma irradiation effectively reduced the microbial population in tuna cooking juice. Also, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity, tyrosinse inhibitory activity, and ACE inhibitory activity of tuna cooking juices were all increased as a result of gamma irradiation. These results suggest that wasted tuna cooking juices can be used as a functional component in the food and cosmetic industries if the irradiation technology were applied.

• 한국식품과학회지
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• 제44권4호
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• pp.467-471
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• 2012

본 연구는 들깻잎에 존재하는 Salmonella Typhimurium, Staphylococcus aureus에 대한 전해수의 저감효과를 분석하고 전해수로의 유기물의 유입과 들깻잎과 전해수의 비율이 전해수의 효과에 미치는 영향을 분석하고자 수행하였다. 들깻잎에 S. Typhimurium과 S. aureus을 7.0 $log_{10}CFU/g$ 정도로 접종 한 후 25, 50, 75, 100 ppm에서 1, 3, 5분 동안 각각 처리하여 시간과 농도에 따른 전해수 효과를 분석하였다. 또한 유기물이 전해수의 효과에 미치는 영향을 분석하기 위해 전해수에 첨가한 유기물 농도는 150, 300, 450, 600 ${\mu}g/L$ 수준이었고, 들깻잎과 전해수의 처리비율은 1:10, 1:25, 1:50이었다. 그 결과, S. Typhimurium과 S. aureus 모두 유효 염소 농도가 증가할수록 미생물 저감효과도 높아지는 경향을 보였으며(p<0.05) 두 균주 모두 100 ppm 처리에서 25 ppm 처리에서 보다 전해수의 저감효과가 약 0.7 $log_{10}CFU/g$ 정도 높게 나타났다(p<0.05). 하지만 처리 시간에 따른 효과는 없었다(p>0.05). 또한 전해수 중 유기물 함량이 증가할수록 S. Typhimurium과 S. aureus의 제어효과는 감소하였다(p<0.05). 유기물 600 ${\mu}g/L$ 첨가시 유기물 첨가를 하지 않았을 때에 비하여 S. Typhimurium은 1.10 $log_{10}CFU/g$, S. aureus는 0.8 $log_{10}CFU/g$의 전해수 효과가 감소하였다. 들깻잎과 전해수의 처리비율은 1:10으로 처리하였을 때 미생물 저감효과는 S. Typhimurium 0.57 $log_{10}CFU/g$, S. aureus 0.79 $log_{10}CFU/g$로 전해수에 의한 미생물저감 효과를 기대하기 어려웠다. 따라서 들깻잎에서 S. Typhimurium과 S. aureus의 효과적인 제어를 위해서는 전해수 처리전에 물 세척을 통하여 흙과 먼지를 제거하고 전해수 농도 100 ppm에서 1분 이상 처리해야한다. 또한 들깻잎과 전해수 비율은 1:25 이상 유지하는 것이 바람직할 것으로 사료된다.