• 한국식품영양학회지
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• 제20권4호
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• pp.399-405
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• 2007

The quality characteristics of breads made by adding levels of 30%, 60%, and 100% aloe gel were investigated. The 60% aloe gel sample had a larger dough volume than the control dough. Also, the loaf volume and specific volume of the bread made with 60% aloe gel were larger than those of the control bread. The pasting temperature increased gradually with the increasing amounts of substituted aloe gel as compared to wheat flour with water added$(66.5{\pm}12^{\circ}C)$; the wheat flour with 100% aloe gel had a pasting temperature of $90.7{\pm}1.1^{\circ}C$. Peak viscosity decreased gradually with increasing amounts of aloe gel when compared to the wheat flour with water added. Setback also was decreased gradually with the increasing amounts of aloe gel as compared to the wheat flour with added water. From the setback decrease it is suggested that the aloe controlled retrogradation of the bread during short-term storage. The crumb color of the bread made with the aloe gel was not significantly different to that of the control bread, and the color of the crumb was yellow-white. Bread hardness decreased gradually with increasing amounts of the substituted aloe gel. However, bread gumminess and chewiness increased gradually with increasing amounts of aloe gel. The springiness of the bread made with 100% aloe gel was lower than that of the control bread. With regard to flavor and taste, the bread made with 100% aloe gel produced a green-like odor and had a bitter taste. The mouth feel of the breads made with aloe gel was considered soft and moist. The overall acceptabilities of the breads made with 30% and 60% aloe gel were not significantly different from the control bread, but the bread made with 100% aloe gel had a green smell and bitter taste. Yet accordingly, the results indicate that functional and health products with improved quality could be developed by adding aloe gel to breads and cakes.

• 한국식품영양과학회지
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• 제23권4호
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• pp.647-653
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• 1994

This study was conducted to investigate the contents of dietary fiber (DF), compositions of fatty acids in lipid fraction and amino acids in salt-soluble protein from the functional food source such as Platycodi radix, perilla seed, evening primrose seed and aloe vera. The contents of dietary fiber, neutral detergent fiber (N.D.F) , acid detergent fiber( A.D.F) . kignin, hemicellulose an dcellulose in evening primorse seed were higher than those of other samples, except the content of cellulose .The ration of polyunsaturated /saturated (P/S) fatty acid in total lipids was 6.31 in perilla seed, which was higher than those of other samples. The content of linolenic acid (n-3) in perilla seed was 55.47%. The content of linoleic acid (n-6) in evening primrose seed was 71.88% , which was higher than those of other samples. The fatty acid composition in neutral lipids were the same as those of total lipids. The PUFA contents of fatty acid in glycolipids were 61.76% in perilla seed. And also, the ratio of n-6/n-3 in evening primrose seed was 15.19. The fatty acid compositions in phospholipids were the sameas those of glycolipids. The contents of PUFA in Platycodi radix were 62.96% . The essential amino acid contents of salt-soluble protein were 47 mole % in Platycodi radix , which was slightly higher than those other samples. The ration of essential amino acid /nonessential amino acid (E/N) was 0.9 and 0.66 in Platycodi radix and aloe vera, respectively.

• 한국식품과학회지
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• 제37권6호
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• pp.1035-1038
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• 2005

식중독 원인균에 대해 결명자(Cassiae semen), 가시오가피(Acanthopanacis cortex), 당귀(Angelica gigas)는 $7{\sim}10mm$의 항균력을 나타내었으며, 야콘 추출물은 10mm의 항균력을 나타내었다. 특히 Staphylococcus aureus KCTC 1927에 대해서는 사용한 약재 성분들이 전반적으로 높은 항균활성을 나타내었다. 또한 야콘 잼을 제조한 결과, 연초록색의 상품가치가 높은 맛있는 잼을 얻을 수 있었다. 관능평가에 있어서 야콘잼은 조직감이 우수하여 딸기잼 보다 높게 평가되었으며 또한 색도 우수한 것으로 평가되었다. 잼의 견고성과 젤 강도는 딸기, 딸기+알로에 베라, 야콘+알로에 베라, 야콘 잼의 순서로 나타났고, 이는 oligosaccharide 첨가의 영향이라 볼 수 있다. 야콘 잼의 기능성과 효능을 감안해 볼 때 앞으로 일반화되면 소비자의 선호도가 높을 것으로 추측되며, 비만과 당뇨병 환자도 안심하고 섭취할 수 있는 기능성 식품이라고 생각된다.

• Asian-Australasian Journal of Animal Sciences
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• 제32권8호
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• pp.1195-1204
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• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

• 한국식품조리과학회지
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• 제32권6호
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• pp.704-715
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• 2016

Purpose: This study was conducted to optimize the conditions of manufacturing the wet noodle added with Aloe powder. Methods: The I-optimal design of response surface methodology (RSM) was used for the optimization of added amount of Aloe powder, water content, and kneading time as the independent variables. The quality characteristics (color, texture, water absorption ratio, volume, turbidity) and sensory characteristics (color, flavor, taste, mouth feel, overall acceptance) were analyzed as dependent variables. Results: The lightness, redness, and yellowness of the Aloe noodle were all lowered with the addition of Aloe powder. All texture characteristics such as hardness, elasticity and chewiness of Aloe noodle showed the tendency to increase with increasing amount of Aloe added and kneading time. The water uptake and the volume expansion tended to increase with increasing aloe addition and water addition. As the kneading time increased, the dissolution of solids decreased and the turbidity tended to decrease. Aloe powder content influenced the color, flavor and taste of the noodles most among independent variables, and the mouthfeel of the noodle influenced by the water addition and the kneading time. Conclusion: Aloe noodle showed the best desirability with 3.03% of Aloe powder, 43.56% of water content and 13.06 min of kneading time by RSM analysis. Aloe noodles prepared under these optimized conditions are expected to be able to manufacture and utilize functional Aloe noodles by meeting the content of isobarbaloin, which helps the intestinal functional activity.

• 한국식품과학회지
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• 제27권1호
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• pp.68-73
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• 1995

제주도에서 많이 생산되고 있는 톳과 알로에를 초임계이산화탄소와 보조용매로서 에탄올로 추출하여 각각의 추출수율을 측정하고, 이들 추출물들의 항균활성을 검색하였다. 추출용매로 초임계이산화탄소-에탄올을 병용했을 때 톳과 알로에의 추출수율과 용해도는 초임계이산화탄소만을 사용했을 때보다 2배 이상 높았다. 모든 추출물들은 Escherichia coli, Bacillus subtilis, Saccharomyces cerevisiae 그리고 Alternaria sp.에 대하여 항균활성을 보였는데, 세균에 대하여 가장 높고, 그 다음 효모, 곰팡이 순이었다. 초임계이산화탄소-에탄올 추출물에는 초임계이산화탄소만을 사용한 추출물에 비하여 2배 이상의 고형물이 함유되어 있었음에도 불구하고, 두 종류의 추출물이 거의 동일한 항균활성을 나타낸 것으로 보아, 초임계이산화탄소와 같은 비극성용매에 용해되는 물질들이 보다 강한 항균성을 보이고 있는 것으로 추정된다.

• 생명과학회지
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• 제6권2호
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• pp.142-148
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• 1996

Aloe(Aloe arborescens M$_{ILL}$) has been used as a home medicine for the past several thousand in the world, and has been studied on anti-bacterial and anti-fungal activities, hypotension, atherosclerosis, myocardiac infartion, apoplexy, diabetes as a chronic digenerative disease, tumors, gastrointestinal tract, liver and pancreas' diseases, and genitourinary tract etc. SAMP8 as a learing and memory impairment animal model were fed basic and/or experimental diets with 1.0% freezing dried(FD)-aloe for 8 months. The passive avoidance tests such as acqusition trial and retention test were significantly higher in aloe group than in control group. Grading score of senescence resulted in a marked decreases in aloe group compared with control group. Acetylcholinesterase(AChE) activity was remarkably increased in aloe group compared with control group. Neurotransmitters such as dopamine(DA) and serotonin(5-HT) almost did not change by the feeding of aloe-added diet, but their metabolites such as homovanillic acid(HVA) and 5-hydroxy-indole acetic acid(5-HIAA) in aloe group were significantly increased compared with control group. Therefore, the ratios of HVA/DA and 5-HIAA/5-HT as a ratio of metabolite on neurotransmitter were significantly increased by the feeding of aloe-added diet. These results suggest that aloe vara may be activated acetylcholinesterase, the metabolite of neurotransmitter, and ratios of metabolite on neurotransmitter, resulting ina greater prevention of learning and memory impairments such as Alzheimertype dementia.

• 한국식품영양과학회지
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• 제31권5호
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• pp.899-904
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• 2002

알로에 및 프로폴리스 추출물과 그 혼합물의 구강 내 병원균에 대한 항균효과 및 상호작용효과를 검색하였다. 알로에 ethanol 추출물 (AE)의 구강 병원균에 대한 최소저해농도는 S. mutans, C. albicans, E. coli에 대해서는 250$\mu\textrm{g}$/mL, E. fae-calis는 270$\mu\textrm{g}$/mL로 나타났다. 프로폴리스 ethanol 추출물(PE)의 경우에는 S. mutans에 대해서는 20 $\mu\textrm{g}$/mL, E. hirae, C. albicans, E. coli에 대해서는 20$\mu\textrm{g}$/mL, E. faecalis에 대해서는 40$\mu\textrm{g}$/mL로 나타났다. 수지 및 밀납성분을 제거한 분획(PW)의 S. mutans, E. hirae, C. albicans, E. coli의 최소저해농도는 70$\mu\textrm{g}$/mL로, PE 분획보다 낮은 항균활성을 보였으며, E.faecalis의 경우에는 18$\mu\textrm{g}$/mL로 PE분획보다 높은 항균활성을 보였다. AE 및 PE의 혼합물의 항균효과를 측정한 결과, S. mutans, E. faecalis, E. hirae, C. albicans에 대하여는 상승효과 (FICI=0.375)가 있었으며, AE 및 PE의 각각의 MIC의 1/2 이하의 모든 농도범위에서 상승효과(FICI$\leq$0.5)가 있었다. 그러나 E. coli에 대하여는 AE 및 PE의 혼합에 의한 상승효과가 없었다(FICI=1.0). 또한, AE 및 PW의 혼합물의 항균효과를 측정한 결과, S. mutans, E. faecalis, E. hirae, C. albicans에 대하여는 상승효과가 적은 것 (FICI=0.75)으로 나타났다. 즉, 사용된 구강 병원균주 중에서 E. coli를 제외한 모든 균주들에 대하여 PE 및 PW는 AE의 항균효과를 강화시키는 것으로 나타났다.

• Journal of Applied Biological Chemistry
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• 제56권3호
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• pp.157-163
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• 2013

알로에의 유효성분인 다당의 효율적 생산연구일환으로 수행되었던 aloe callus의 현탁배양과 관련하여, 본 연구에서는 이의 배양생성물(세포외 다당)과 callus의 용매추출물에 대한 항염증 활성을 조사하였다. 세포외 다당(ACP)과 callus (AC)의 물 및 에탄올 추출물의 대식세포(Raw 264.7) 세포생존율을 MTT assay로 조사한 결과, AC-DMSO의 $400{\mu}g/mL$ 첨가구에서 97%로 미미한 증식저해를 보였으나 나머지 시료처리구는 모두 증식 촉진효과를 나타내었다. 또, LPS에 의해 활성화된 Raw 264.7 세포 배양액의 알로에 추출물 처리에 따른 NO 생성 저해효과를 조사한 결과, AC-DW와 AC-DMSO는 오히려 양성대 조구인 LPS 단독보다 더 많은 NO를 생성하였다. 특히, 세포외 다당 분획인 ACP-DW는 NO 생성을 강력히 억제하여 $80-100{\mu}g/mL$의 비교적 낮은 농도의 첨가로 대조구 수준까지 억제하였다. 또, Raw 264.7 세포에 LPS로 자극을 주고 알로에 현탁 배양 생성물의 처리에 따른 COX-2단백질의 발현정도를 조사한 결과, ACP-DW 처리구는 단독으로 COX-2 단백질을 발현시키지 않았으며, LPS 자극에 따른 COX-2의 발현감소는 미미하였다. 아울러, 활성화된 대식세포로부터 생성된 염증 사이토카인인 IL-$1{\beta}$와 TNF-${\alpha}$의 발현량을 RT-PCR로 조사한 결과, ACPDW 처리구에서 TNF-${\alpha}$의 발현이 강력하게 억제되었다. 이상의 결과들은 알로에 현탁배양 유래의 생성물들이 비교적 우수한 항염증활성을 나타냄을 보여주는 결과로, 그동안 삽목번식의 재배방법에 의존하였던 알로에 유효성분의 생산을 대체할 수 있는 효율적이고, 새로운 방법으로서의 알로에 callus의 현탁배양 가능성을 보여주었다.

• 생약학회지
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• 제29권2호
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• pp.120-124
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• 1998

For the purpose of evaluating protective components against alcohol-induced toxicity, the active components enhancing alcohol metabolism was pursued from water soluble fraction by ethanol precipitation and DEAE-cellulose chromatographic technique. As a result, various high molecular weight fractions from Aloe vera and Aloe arborescens, on a single oral administration in rats were found to cause a significant decrease in the blood ethanol concentration as well as enhancement of liver cytosolic ADH and ALDH activities and among which, a strong acidic high molecular weight fraction was demonstrated to exhibit the most potent enhancing activity on ethanol metabolism.