• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.1-7
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• 2017

Made using a natural mixed starter of lactic acid bacteria and yeast, Koumiss is a slightly alcoholic fermented mare's milk beverage, and a traditional drink of the nomadic populations of Central Asia. Cichorium intybus L. (chicory) is a sedative with potential cardioactive properties, and its oligosaccharides are beneficial in maintaining healthy gastrointestinal flora. Hence, in this study, we have generated a functional Koumiss containing two different concentrations of chicory. After fermentation of the Koumiss premix, the TA increased to 0.85~0.88%, and the pH decreased to ~4.3. The addition of either concentration of chicory had no significant effect on pH and TA. However, the taste, flavor, color, texture, and overall acceptability decreased in proportion to the added amount of chicory. This study has provided the first data on Koumiss supplemented with chicory. The results could be useful in developing high-quality Koumiss with functional activity using chicory, and allowing large-scale industrial production. Further studies are needed to determine if chicory root extract is beneficial for lifestyle-related diseases.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.9-15
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• 2017

Cichorium intybus L. (chicory) roots and leaves are widely used in herbal preparations, which have beneficial effects on the stimulation of digestion and metabolism of food ingredients, gastric juice excretion, diuretic action, and bile excretion. Notably, chicory root is well known as a source of polyphenols, compounds with recognized value in health improvement. In this study, we examined the physicochemical characteristics (TA, pH, and sensory evaluation) of bioactive yoghurt containing different concentrations of chicory. With increasing incubation time (5 h), the TA of the yoghurt increased whereas the pH decreased, regardless of the amount of chicory. As the amount of chicory increased, the scores for color, flavor, taste, and overall acceptability generally decreased. Among the tested groups, yoghurt with the addition of 1% chicory attained the highest scores. Further studies on the production of bioactive yogurt with optimum chicory concentration are needed.

• Journal of Veterinary Clinics
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• v.23 no.4
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• pp.383-387
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• 2006

This study was performed to clarify the effect of oculo-acupuncture(OA) on change of gastric contraction. Twenty-four clinically healthy mongrel dogs were used and divided into two groups regarding feeding condition; non-acupoint group (n=6) and Stomach/spleen region group (n=6) were stimulated by OA. In addition, 12 dogs were fasted for 24 hrs and divided into two groups; non-acupoint group (n=6) and Stomach/speen region group (n=6) was stimulated by OA. The change in frequency of gastric contraction was measured via abdominal ultrasound before, 0, 30, 60 and 120 minutes after OA. Significant differences were detected at 30 mins (p<0.05), 60 mins (p<0.05) and 120 mins (p<0.01) in the Stomach/speen region group, compared with those of non-acupoint group in feeding condition.

• Journal of Dairy Science and Biotechnology
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• v.34 no.2
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• pp.69-74
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• 2016

The main constituent of tea catechins, EGCG [(-)-Epigallocatechin-3-gallate], could inhibit the growth of various microorganisms and differently affect gram-positive and gram-negative bacteria. Antimicrobial activity of EGCG, a compound from green tea (Camellia sinensis) extract, against Cronobacter spp. and Salmonella spp. was studied to evaluate the possibility of using EGCG as a natural food additive in various dairy products. In pure TSB culture, the growth of Cronobacter spp. was suppressed below the detection limit (1 log CFU/mL) depending on EGCG concentration ($600{\sim}800{\mu}g/mL$), after 5~16 days at $4^{\circ}C$. Similarly, the growth of Salmonella spp. was suppressed below the detection limit (1 log CFU/mL) depending on EGCG concentration ($400{\sim}800{\mu}g/mL$), after 5~16 days at $4^{\circ}C$. Therefore, these results suggest that EGCG could be used as an effective additive to inhibit the growth of Cronobacter spp. and Salmonella spp. in various dairy products, such as yoghurt, cheese, dried infant powder, and so on.

• Journal of Dairy Science and Biotechnology
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• v.34 no.1
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• pp.9-20
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• 2016

Various microflora, including lactic acid bacteria, are important and necessary components of various cheeses and have significant roles in cheese manufacturing and ripening. In general, the starter culture and secondary microflora could affect the physicochemical properties of various cheeses and could contribute to modifications during manufacturing and ripening. Therefore, during cheese manufacturing and ripening, microbial diversity may depend on continuous interactions among microflora and various environmental conditions. The microbial diversity of cheese is very complex and difficult to control using the classical microbiological techniques. However, recent culture-independent methods have been rapidly developed for microflora in cheese, which could be directly detected using DNA (and/or RNA) in combination with culture-dependent methods. Therefore, this review summarizes state-of-the-art molecular methods to analyze microbial communities in order to understand the properties that affect quality and ripening as well as the complex microbial diversity of various raw-milk, long-ripened cheeses.

• Journal of Dairy Science and Biotechnology
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• v.34 no.4
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• pp.231-237
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• 2016

Kefir is a probiotic food. Probiotics have shown to be beneficial to health, and are currently of great interest to the food industry. Hence, this study was carried out to evaluate the lactase activity of kefir-isolated lactic acid bacteria. Three strains, Lactobacillu kefiri DH5 isolated from the kefir grains and Bifidobacterium animalis subsp. Lactis and Bifidobacteria longum 720, commercial probiotic LAB, were fermented in 10% reconstituted nonfat dry milk suspensions and incubated at $37^{\circ}C$ for 48 h, and then analyzed for various saccarides by HPLC. The results showed that changes in the concentrations of lactose and galactose were significantly decreased and increased, respectively (p<0.05), but all 3 probiotic strains tested in this study showed no increase in glucose concentration during 48 h of incubation. Both DH5 and BL720 showed high lactase activities (p<0.05), whereas BLC exhibited the lowest activity. Additionally, all three lactic acid bacteria showed high tagatose, but did not show high xylose and sedoheptulose. Finally, DH5, a kefir-isolated LAB, may have similar characteristics and properties to typical Bifidobacterium spp. and showed higher lactase activity than commercial Bifidobacterium spp.

• Journal of Veterinary Clinics
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• v.27 no.1
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• pp.42-45
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• 2010

Inflammatory sinonasal disease was diagnosed in five dogs and two cats with clinical signs of nasal discharge and epistaxis. Survey radiography and CT were performed in all of patients. CT scan of the rostral cranium was performed with a thickness of 2 or 5 mm. Nasal cytology and culture from nasal smear were performed immediately after CT examination. Remarkable increase of opacity in the nasal cavities and frontal sinuses was observed in only 3 cases. On CT images, the cavitating lesions were isodense in nasal cavity (7 cases), frontal sinuses (3 cases), and nasopharynx (2 cases) with destruction of the nasal septum (4 cases), maxillary turbinates (5 cases), maxilla (3 cases), and hard palate (3 cases). The lesions were enhanced after intravenous contrast administration in 5 cases and were not enhanced in 2 cases. Inflammatory cells were observed in nasal cytology. Most of the cultures from nasal smear were bacteria. CT is useful to diagnose sinonasal disease and is more accurate in demonstrating the extent and character of lesions of nasal cavity than radiography.

• Journal of Dairy Science and Biotechnology
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• v.34 no.3
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• pp.165-172
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• 2016

Kefir, originating from Caucasus, is an acidic, alcoholic fermented milk product with little acidic taste and a creamy consistency. It is recognized in having beneficial effects infor the prevention and treatment of cancer. For example, Kefir has possesses a chemopreventative effect on carcinogenesis. There has recently been a strong focus on fermented milk foods containing a mixture of several functional organic substances and various probiotic microorganisms. Hence, the purpose of this review paper was to evaluate the scientific evidence for the effects of kefir on cancer prevention and treatment. Some of we analyzed and summarized data-relating to the effects of kefir on cancer. The cacers that kefir has an effect on are as follows: colon cancer, breast cancer, leukemia, sarcoma, skin cancer, gastric cancer. This review suggests that (1) kefir could be associated with cancer prevention, (2) kefir has beneficial effects in cancer treatment, and (3) kefir has various bioactive components including peptides, polysaccharides and sphingolipids, which contribute tofor itsthese anti-cancer properties. Furthermore, furthermore, studies were performed in order to obtain as to get the scientific evidence of kefir's anticancer activity: (1) improved protective effectiveness in vivo (human subjects or animal model), (2) isolation and identification of various bioactive components, and (3) mechanisms associated with beneficial effects.

• Journal of Dairy Science and Biotechnology
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• v.34 no.3
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• pp.181-186
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• 2016

Kaempferia parviflora (Krachaidam, Zingiberaceae) is used as a traditional Thai medicine for treating various ailments, including allergy, fatigue, sexual dysfunction, and ulcer. Moreover, it is also used to promote longevity and as a nerve tonic. The aim of this study was to develop functional yoghurt containing Kaempferia parviflora and to examine the physicochemical characteristics of yoghurt supplemented with different concentration of K. parviflora. To this end, we examined the pH and sensory evaluation of yoghurt containing K. parviflora. The pH of this yoghurt decreased whereas the TA increased with incubation time (up to 5 h) without altering the amounts of K. parviflora added. In the sensory evaluation, the taste, flavor, color, and overall acceptability decreased in proportion to the amount of K. parviflora added. Among the experimental group, high scores were achieved by yoghurt containing 1% K. parviflora compared with that by the control group. We conclude there is an urgent need for additional research on the production of this multi-functional yogurt (with properties including anti-obesity and anti-inflammatory), using an optimum concentration of K. Parviflora.

• Toxicological Research
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• v.21 no.2
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• pp.179-186
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• 2005

Dimethylamine (DMA) is a widely used commodity chemical with few toxicity data. Groups of 10 male and female F-344 rats were exposed by inhalation to 0, 5, 10, 20, 40 and 80 ppm of DMA for 6 hrs/day, 5 days/week for 90 days. The changes of body weight, organ weight, hematology, clinical chemistry, and histopathological changes were evaluated after the exposure. As the results, the body weight was significantly decreased at 80 ppm in male and female rats (p<0.05). The absolute lung weight showed no statistically significant changes in any group. In contrast, the relative lung weight significantly increased at 80 ppm in male and female rats (p<0.05). Erythrocytes, mean cell hemoglobin, leukocytes, neutrophil, and platelet numbers were significantly increased in male and female at 40 or 80 ppm of DMA (p<0.05, p<0.01). In addition, the serum values of total protein, urea nitrogen were increased in male and creatine kinase, total protein were increased in female rats at 40 or 80 ppm (p<0.05, p<0.01). Histopathological examinations of the male and female lung samples showed slight hyperplasia and congestion at 80 ppm. Taken together, our study revealed that maximum tolerated dose of DMA would be over 40 ppm.