• Korean Journal of Agricultural Science
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• v.48 no.2
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• pp.209-218
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• 2021

This study was carried out to investigate the effects of Bifidobacteria growth promoter BE0623 and a dietary fiber supplement, which included Bifidobacterium lactis BB12, Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium lactis. In fermented milk containing BE0623, the viable cell count of Bifidobacteria significantly increased by about 45 to 75 times compared to the control, and the titratable acidity increased, whereas the pH decreased. All fractions obtained by isolating BE0623 had Bifidobacteria growth effect. Acacia dietary fiber is a pale yellow powder. It has a viscosity of 60 to 100 cPs and a pH between 4.1 and 5.0. Its general components are less than 10% moisture, more than 90% dietary fiber, and less than 4% ash. The optimal addition ratio of Bifidobacteria growth promoting material was determined to be 0.05%. The general components of the manufactured fermented milk were carbohydrate 17.85%, protein 3.63%, fat 3.00%, and dietary fiber 2.95%. During storage of the fermented milk for 24 days, its titratable acidity, viscosity, and sugar content all met the criteria. In addition, the viable cell counts of Bifidobacteria and lactic acid bacteria in the fermented milk were 1.7 × 10⁸ CFU·mL^-1 and 1.5 × 10⁷ CFU·mL^-1, respectively, and Escherichia coli was negative. There was no significant difference between the control group and the treatment group in the sensory evaluation of sweet, sour, weight, and flavor, and the preference for the treatment group was excellent. The acceptability of the fermented milk of the treated group according to the storage period was excellent in terms of color, flavor, and appearance.

• Korean Journal of Community Nutrition
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• v.6 no.3
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• pp.317-330
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• 2001

The purpose of this study was to figure out the characteristics of dietary habits and lifestyles related to the development of insulin resistance syndrome(IRS). The participants in this study were 595 adults with one or more abnormal data from a health examination and 215 normal adults. When IRS was defined as a condition in which the subjects have 2 or more abnormalities among obesity, hyperlipidemia, hypertension and hyperglycemia, the prevalence rate was 37.8%. We classified the 595 adults by the number of components of IRS components they had, the higher age and obesity index they had. Total cholesterol and glucose levels in the blood were also positively related to the number of IRS components. IRS subjects tended to practice less habitual drinking and more exercise and weight control. Coffee consumption and dining out frequency were also lower in the IRS group. An analysis of food habits by odds ratio indicated that total food score was better in the IRS group. However, it appeared that food habits such as \"frequent snacking\" and \"never rejecting offered foods\" need to be improved in IRS subjects. Other undesirable food habits were related to the consumption of eggs, dairy products, fried foods, garlic and onion. Dietary intake of Ca, Fe, riboflavin, Vit A, and energy were less than 75% of the Korean recommended allowance for more than half of the subjects. Nutrient intake was lower, Ca/P ratio from food intake was worse in the IRS group. Our results indicated that nutrition counseling for IRS need to be focused on balanced food intake to supply sufficient amount of each nutrient.nt of each nutrient.

• Journal of Dairy Science and Biotechnology
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• v.38 no.3
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• pp.134-141
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• 2020

Oxidative stress is a cascade reaction characterized by a significant increase in the amount of oxidized components. Free radicals produced by oxidative stress are one of the common features in several experimental models of disease, and contribute to wide range of neurodegenerative diseases, including Alzheimer's disease. Iron (II) species can participate in the Fenton, and Fenton-like reactions, to react with hydrogen peroxide and generate hydroxyl radical. As iron accumulation and oxidative stress are associated with the pathological progression of neurodegenerative diseases, iron chelation and antioxidant therapies have become strategies to combat these diseases. Due to the complexity of the redox system in vivo, a multifaceted approach may be an attractive therapeutic strategy. Further investigations are highly expected for the prevention and treatment of neurodegenerative diseases in future.

• Journal of Dairy Science and Biotechnology
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• v.29 no.1
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• pp.59-63
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• 2011

This study was carried out to investigate the change of components which raw milk has during cold storage. General component content of raw milk (fat, protein, lactose, total solids) was decreased in proportion to the length of cold storage. The pH of raw milk was decreased in according to the length of cold storage. In electrophoresis images, ${\beta}$-casein which was one of the composition of raw milk was decreased as the period of cold storage extended on the other hand, the content of Ca and P in the serum casein was increased in accordance with the length of cold storage.

• Journal of Dairy Science and Biotechnology
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• v.28 no.1
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• pp.35-41
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• 2010

Food allergy is defined as adverse reactions toward food mediated by aberrant immune mechanisms. Therefore, an allergic response to a food antigen can be thought of as an aberrant mucosal immune response. Food allergy most often begins in the first 1~2 years of life with the process of sensitization by which the immune system responds to specific food proteins, most often with the development of allergen-specific immunoglobulin E (IgE). Over time, most food allergeies are lost, although allergy to some foods is often long lived. The most important allergen sources involved in early food allergy are milk, eggs, peanut, soybean, meat, fish and cereals. Milk allergy seem to be associated with casein and whey protein. Important features of proteins as allergenicity are size, abundance and stability. Strategies for the prevention of milk allergy is breast-feeding, partially hydrolysised infant formula, using of probiotics, immune components in milk, preparation of low allergenicity milk protein and allergy therapy (immune therapy).

• Journal of Dairy Science and Biotechnology
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• v.32 no.1
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• pp.1-6
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• 2014

Probiotics have been extensively studied for their beneficial effects on human health. In particular, Lactobacillus and Bifidobacterium strains have gained considerable attention as major groups of probiotic bacteria that improve gastrointestinal health. However, emerging evidence suggests that probiotics offer benefits beyond those observed in the gut recent studies suggest that probiotics and/or their components exert favorable effects on alcoholic liver disease (ALD) pathogenesis such as decreasing intestinal permeability, inhibiting pathogenic bacteria growth, increasing the activity of alcohol metabolism enzymes, modulating the adaptive immune system, and suppressing fatty acid synthesis genes. In this review, we discuss the results of in vivo and in vitro studies that have examined the use of probiotics to prevent ALD, primarily focusing on those that explore the cellular and molecular mechanisms underlying the activities of promising probiotic strains. The evidence presented in this review could help in screening for probiotic strains that have protective effects in ALD patients and in further elucidating the mechanisms of their actions.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.7
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• pp.944-948
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• 2002

The aim of this study was to estimate heritability and repeatability for the number of embryos and transferable embryos collected per flush in Holstein population in Hokkaido, Japan. Data consisted of 306 MOET (Multiple Ovulation and Embryo Transfer) treatments on 224 Holstein cows from 1997 to 2000. Variance components for these traits were estimated using the REML procedure. The model included only non-genetic factors that were significant at the 0.05 level, through using generalized linear models, maximum likelihood methods, and stepwise regression procedure as fixed effects and sire and residual for heritabilities, donor and residual for repeatabilities as random effects. The factor identified as important in determining the results was the donor''s estrous condition after superovulation. Heritabilities for the number of embryos and transferable embryos collected per flush were 0.14 and 0.09, respectively. The corresponding repeatabilities were 0.43 and 0.32, respectively. These results show that it was difficult to genetically improve these traits, thus, environmental and physical factors affecting the donor must be improved. These results also show that it is necessary to take the donor''s estrous condition after superovulation and repeatabilities for the number of embryos and transferable embryos collected per flush into account when the genetic gains and inbreeding rates for MOET breeding schemes are predicted by a computer simulation.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.1015-1020
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• 2019

Staphylococcus aureus is a representative pathogenic bacterium carefully controlled in the dairy industry because it causes bovine mastitis and thus, can enter the dairy chain. Furthermore, the emergence of multi-drug resistant S. aureus is a big problem. We previously isolated a Lactococcus lactis strain producing a bacteriocin that exhibited strong antimicrobial activity against S. aureus. In this study, we investigated the synergistic inhibition of S. aureus by the bacteriocin and a bacteriophage (SAP84) which is specific to the organism. The bacteriocin (12.5-100 AU/mL) inhibited the growth of S. aureus KCTC 3881 in a dose-dependent manner, as did the bacteriophage SAP84 (0.001-1 MOI; multiplicity of infection). Co-treatment with the bacteriocin (100 AU/mL) and the bacteriophage (0.1 MOI) significantly inhibited the growth of S. aureus compared to each treatment alone (bacteriocin or bacteriophage), indicating the two components showed synergistic inhibition of S. aureus. Therefore, the bacteriocin and bacteriophage combination can be used as a good strategy for controlling pathogenic bacteria.

• The Journal of Korean Obstetrics and Gynecology
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• v.19 no.4
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• pp.216-224
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• 2006

Purpose : This study was conducted to investigate the effect of Mokhyangsaenghwa-tang beverage on postpartum recovery and lactation. One theory of oriental medical treatment for postpartum care is focused on increasing vitality and building up blood. Saengwha-tang are representative remedies for these respective principle of treatment. This experiment was carried out to evaluate the clinical effects of Mokhyangsaenghwa-tang on blood components, Body weight, BMI and prolactin level in postpartum. Methods : 65 postpartum women applied for this study, and 30 of them were included in this study. They were divided two groups. The experimental group were treated by Mokhyangsaenghwa-tang beverage, the control group were treated by citron beverage during 40 days. Then we observed the changes of the body weight, BMI, complete blood cell count, liver function test, renal function test, level of serum prolactin, Urine analysis and general conditon Questionnaire among baseline(before treatment), 1st phase(after 20 days treatment) and 2nd phase(after 40 days treatment). Results : After taking Mokhyangsaenghwa-tang beverage, body weight, body water, edema index, prolactin ana general condtion became better, but they were not statistically significant. Conclusion : This study shows that Mokhyangsaenghwa-tang can improve postpartum recovery, but more research is needed.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.337-342
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• 1990

The changes in cheese casein components and the resultant palatability of the cheese were studied. Camember cheese was made with P. caseicolum and mixed lactic cultures and ripened for 45days. The pH value increased rapidly during ripening Water soluble, pH 4.6-soluble and non protein nitrogenous compounds were all increased during ripening. The electrophoretic patterns of pH 4.6-insoluble casein showed that the caseins were seperated into 4 bands after 10 days,12 bands after 45 days of ripening, ${\alpha}_{s1}-casein$ was completely degraded after 17 days of ripening and a targe percentage of ${\beta}-casein$ was broken down after 45 days of ripening. On gel filtration, pH 4.6-soluble casein fragments ripened for 10 days,24 days and 31 days were fractionated into 3,4 and 5 fractions respectively The sensory evaluation of Camembert cheese showed that cheese ripened for 31 days had the best palatability.