• 한국작물학회지
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• 제48권
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• pp.58-64
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• 2003

To enjoy a healthy life, it is important to have a well-balanced diet. However, in today's society, there is an increase in the consumption of preprocessed foods and frequency of eating out. Also the western diet, which is becoming move popular worldwide, contains relatively high levels of protein and fat, and a low amount of fiber, Furthermore, the increased availability of favorite foods has created a condition were the individual diet is less variable. With these conditions, it is difficult to maintain a diet that is nutritionally balanced. With these unbalanced diets, which are difficult to change, there has been an increase in adult disease and health problems, such as colon and breast cancer, It is speculated that metabolites for carcinogens are produced from diet components and that intestinal bacteria contribute to the production of these metabolites. Therefore, it is necessary to evaluate the relationships between health, diet, and intestinal microflora. Soybean oligosaccharide is composed of water-soluble saccharides that have been extracted from soybean whey, a by-product from the production of soy protein. This is mainly a mixture of mono-, di-, tri-, and tetrasac-charides, with the principle components being the oligosaccharide raffinose and stachyose. When consumed by humans, the oligosaccharides cannot be digested in the human duodenal and small intestinal mucosa, and these are selectively utilized by beneficial bifidobacteria in intestines. The results of acute and subacute toxicity tests, soy-bean oligosaccharides were nonpoisonous. Soybean oligosaccharides promote the growth of indigenous bifido-bacteria in the colon which by their antagonistic effects, suppress the activity of putrefactive bacteria. Also, they reduce toxic metabolites, detrimental enzymes and plasma lipid, and increase in the frequency of bowel evacuation and fecal quantities. Consequently, soybean oligosaccharides as functional foods components have potential roles in the prevention and medical treatment of chronic adult diseases. The study of processing property and physiological function of soybean oligosacchavides and development of high oligosaccharide variety allow the creation of new and exciting foodstuffs that aye functional healthy.

• 동아시아식생활학회지
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• 제15권3호
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• pp.300-305
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• 2005

Along with development of modem medicine, the average life span has been increased but diseases of lifestyle such as cancer, obesity atheroscerosis, cardiac disorder become social issues. This study was designed to examine the availability of the functional food by adding chitosan-oligosaccharide to Korean traditional food, Soybean Dasik. For the study, 0, 30, 50 and $70\%$ of chitosan-oligosaccharide power that contains $23\%$ of chitosan-oligosaccharide were added to soybean Dasik in proportion to the total powder weight These were compared with the Soybean Dasik itself in relation to the physicochemical characteristics, sensory evaluation, and mechanical characteristics. The results of the research are as follows. Physicochemical characteristics showed that chitosan-oligosaccharide soybean Dasik had less ash, K, and Mn. As for the result of sensory evaluation, Dasik added $0\%$ chitosan-oligosaccharide was evaluated very good in its color. Sweetness and softness was good on $0\%\;30\%\;and\;50\%$ ones, while moistness and overall quality on $30\%\;and\;50\%$ ones. As the test results of mechanical characteristics, the chitosan-oligosaccharide soybean Dasik was good for hardness, cohesiveness, gumminess, and brittleness, especially on $0\%\;30\%\;and\;50\%$ ones. Springiness was good in all groups. In color, L value of chitosan-oligosaccharide soybean Dasik decreased but a and b values increased as the substitution percentage increased Therefore, the right amount of addition fit for the production properties was $30-50\%$ chitosan-oligosaccharide of total powder weight.

• 한국식품조리과학회지
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• 제26권5호
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• pp.575-585
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• 2010

This study was performed to determine the optimal composition of a muffin administered dried burdock powder and oligosaccharide. The experiment was designed base on CCD (Central Composite Design), and evaluation was carried out by means of RSM (Response Surface Methodology), which included 10 experimental points with 3 replicates for the two independent variables burdock powder and oligosaccharide. The experimental muffin was made according to a traditional recipe, except that the flour was partially replaced with dried burdock powder (5%, 15%, 25%) and the sugar was partially replaced with oligosaccharide (25%, 50%, 75%). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. Using the F-test, volume, height, pH, yellowness, chewiness, resilience, springiness, cohesiveness, taste, and overall quality were expressed as a linear model, whereas lightness, redness, adhesiveness, color, flavor, and overall quality were expressed as a quadratic model. The polynomial models developed by RSM for sensory evaluation, color, flavor, texture, taste, and overall quality were highly effective in describing the relationships between the factors (p<0.01). The estimated response surfaces confirmed that the amount of burdock powder had significant effects on color, taste, texture, flavor, and overall quality (p<0.01), whereas and the amount of oligosaccharide had significant effects on color and texture (p<0.01). Increased amount of burdock powder led to reductions of the sensory scores for color, taste, texture, flavor, and overall quality at all oligosaccharide levels. The optimal mixing percentage of burdock powder and oligosaccharide muffin were determined to be 5.00% and 46.25%, respectively.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2000년도 춘계수산관련학회 공동학술대회발표요지집
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• pp.88-89
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• 2000

Chitosan is derived from chitin by deacetylation in the presence of alkali, which is a copolymer consisting of $\beta$-(1longrightarrow4)-2-acetamido-D-glucose and $\beta$-(1longrightarrow4)-2-amino-D-glucose units with the latter usually exceeding 80% (Arvanitoyannis et al., 1998). Chitosan has been developed as new physiological material since it possesses antibacterial activity, hypocholesterolemic activity and antihypertensive action. However, even though chitosan has very strong functional properties in many areas, its high molecular weight and high viscosity may restrict the use in vivo. In addition, there is little doubt that such properties will influence absorption in the human intestine. Recently, studies on chitosan have attracted interest for converted chitosan to oligosaccharide, because the oligosaccharide possesses not only water-soluble property but also versatile functional properties such as antitumor activity, immune-enhancing effects, enhancement of protective effects against infection with some pathogens in mice, antifungal activity, calcium absorption accelerating effect (Jeon et al., 1999) and antimicrobial activity. There is, however, little information on the toxicity of chitosan oligosaccharide. (omitted)

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.1
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• pp.316.1-316.1
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• 2003

N-acetylneuraminic acid is one of the major derivatives of sialic acid. is widely distributed in mammalian cells as the ${\alpha}$2-3- or ${\alpha}$2-6-linked nonreducing terminal residue of oligosaccharide chains of glycoconjugates, and plays important structural and functional roles at the cell membrane surface. The analysis of sialylated glycoproteins is an important part of glycoprotein characterization, especially because sialylation or desialylation in oligosaccharides often causes dramatic changes in the function of glycoproteins. (omitted)

• 한국식품위생안전성학회지
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• 제24권3호
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• pp.273-276
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• 2009

본 연구는 당 함량이 높고 ($12{\pm}0.1%$) pH가 낮아($3.0{\pm}0.1$) 세균보다는 효모에 의한 변패가 문제시 되고 있은 가능성 음료의 저장성을 향상시키고자 주요 천연항균제 8종의 항균력을 평가하였다. 이에 따라 대표적인 효모균주 Saccharomyces cerevisiae, Zygosaccharomyces bailii, Pichia membranaefciens, Candida albicans, Pichia anomala 5종을 대상으로 $\varepsilon$-Polylysine, 유카추출물, vitamin $B_1$ derivative, scutellaria baicalensis extract, 키토올리고당, allyl Isothiocyanate, 자당지방산에스테르, 올리고당 등 8가지 주요 항균력을 test 하여 최소저해농도 (Minimal Inhibitory Concerntration, MIC)로 나타내었다. S. cerevisiae와 Z. bailii는 올리고당 용액 10 ppm, 자당지방산에스테르 10 ppm, P. membranaefaciens와 C. albicans는 allyl isothiocyanate 10 ppm, P. anomala는 Allyl isothiocyanate 10 ppm, 올리고당 용액 10 ppm 사용 시 가징 높은 항균력을 나타냈다. 0.015% 이상의 안식향산나트륨 참가 가능성 음료에서는 다섯 효모균 모두 증식이 관찰되지 않았다. 종합적으로 S. cerevisiae, Z. bailii, P. anomala의 저항성이 P. membranaefaciens, C. albicans 보다 낮았으며, 균주별 차이는 보였으나 allyl isothiocyanate, 올리고당, 자당지방산에스테르가 큰 항균력을 보였다. 본 연구결과는 기능성 음료의 합성 보존료를 대체할 수 있는 천연항균제의 개발 및 이용에 기초 자료로 활용될 수 있을 것이다.

• Journal of Nutrition and Health
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• 제36권5호
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• pp.437-445
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• 2003

As obesity is known to be related to hyperlipidemia, insulin and leptin resistance, and other chronic diseases, much recent research has focused on functional food materials and their anti-obesity activity. This study was performed to study the effects of Artemisia Iwayomogi oligosaccharide AIPI on the anti-obesity function in normal rats and diet-induced obese (DIO) rats. F344 male rats were divided into four groups: Normal-control (CONT), normal-AIPI, DIO-CONT and DIO-AIPI. The groups were provided with water (in the CONT groups) or another drink for 4 weeks. The final body weights of rats in the DIO-AIPI group were lower than those in the CONT group. Abdominal adipose tissue weight per kg of body weight in the DIO-AIPI group was significantly lower than that in the DIO-CONT group. Also, the final levels of serum-triglyceride, serum-total cholesterol and serum-low density lipoprotein cholesterol in the DIO-AIPI group were lower than those in the DIO-CONT group. Moreover, the serum-high density lipoprotein cholesterol level in the normal-AIPI group was significantly higher than that in the normal-CONT group. Finally, the serum-leptin concentration was significantly lower in the DIO-AIPI group. Total lipid, triglyceride, and total cholesterol contents in the feces of the DIO-AIPI group were as high as 142％, 199％, and 165% of the respective values of the DIO-CONT GROUP. These results indicate that orally administered Artemisia Iwayomogi oligosaccharide not only has hypotriglycemic and hypocholesterolemic effects, but also has the effect of reducing the body weight and the abdominal adipose tissue weights obese rats. Therefore, we expect that Artemisia Iwayomogi oligosaccharide AIPI may have an anti-obesity function in F344 diet-induced obese rats. (Korean J Nutrition 36(5): 437∼445, 2003)

• 한국식품영양학회지
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• 제18권3호
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• pp.200-206
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• 2005

비파를 첨가한 stirred yoghurt를 제조하기 위하여 비파 착즙액 $15\%$를 Skim milk에 첨가하여 Streptococcus thermophilus 와 Lactobacillus acidophilus 혼합균주로 발효시킨 발효유에 비파 과육 첨가량 $(5\%,\;10\%,\;15\%,\;w/v)$과 올리고당 첨가량 $(10\%,\;15\%,\;20\%,\;25\%,\;w/v)$을 달리하여 제조한 stirred yoghurt의 품질 특성을 조사하였다. 관능검사 결과에서는 비파 과육 $15\%$와 올리고당 $20\%$를 첨가하였을 때 단맛, 신맛과 전체적인 기호도에서 가장 좋게 평가되었다. 색도 측정 결과 비파 과육 $15\%$ stirred yoghurt에 올리고당의 첨가량이 증가할수록 명도(L값)와 적색도(a값)는 감소하였고 황색도(b값)는 증가하였다. Texture 특성은 $15\%$ 비파 과육 첨가 stirred yoghurt에 올리고당 $20\%$ 첨가시 견고성(hardness), 탄성(springiness), 응집성(cohesiveness), 껌성(gumminess)과 탄력성(resilience)등에서 가장 높게 나타났다. 따라서 $15\%$비파 착즙액 첨가 발효유에 $15\%$비파 과육과 $20\%$ 올리고당의 첨가가 비파 첨가 stirred yoghurt 제조를 위해 가장 적합한 것으로 사료되었다

• 한국식생활문화학회지
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• 제21권6호
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• pp.695-701
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• 2006

This study is based on the utilization of pine mushroom for processing products by development of pine mushroom Jung-Gwa. The results were summarized as follows: Pine mushroom Jung-Gwa were prepared with four different amounts (20, 30, 40, 50%) of honey. Pine mushroom Jung-Gwa color value was the highest by 20% soaking honey-water product and 40% soaking honey-water product was the lowest. Strength and hardness of 20% soaking honey-water product was the highest. Appearance to product of 50% soaking honey-water was the highest preference by all age of except 20's. The honey content of more and more external appearance preference was became higher. Product of 40% soaking honey-water was best by flavor of pine mushroom Jung-Gwa. A sugary tastes comparison 50% soaking honey water to 40% soaking honey water was not distinction. The texture was appeared a statistically significant difference by products of 20%, 30% soaking honey-water. Product of 20% soaking honey-water was favorite in 20's and product of 30% soaking honey-water was favorite in 30's. In overall preference test for pine mushroom Jung-Gwa of 40% soaking honey water was preferred by all age. Oligosaccharide helped geriatric diseases and cheaper. Thus this study used oligosaccharide but the result was not a statistically significant difference of pine mushroom Jung-Gwa products quality by comparison honey-water to oligosaccharide. Therefore oligosaccharide utilization products was thought worth a lot more by processing price and functional.

• 한국식품영양학회지
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• 제35권5호
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• pp.283-294
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• 2022

The purpose of this study was to develop a functional beverage by using Caragana sinica extract and Tremella fuciformis Berk, which have high physiological effects such as anti-diabetic, antioxidant, anticancer, anti-lipidemic and anti-inflammatory. To this end, we used various mixing ratios of Caragana sinica extract, Tremella fuciformis Berk, and isomalto oligosaccharide, and measured the physicochemical properties of those beverages. The analyses showed the following: moisture content of those beverages using Caragana sinica extract and Tremella fuciformis Berk was 50.51~67.64%, pH was 5.19~5.38, and crude fat content was 0.28~0.52%, crude protein content was 1.26~1.80%, ash content was 0.47~0.80 and sugar content was 8.55~26.98°Brix. The lightness (L) of the beverages was 37.70~58.11, the redness (a) was 6.88~16.94, the yellowness (b) was 13.72~23.68, the total polyphenol content was 2.07~3.46 mg/g, and the total flavonoid content was 0.37~0.42 mg/g. Based on the results, it was confirmed that the nutritional components and total polyphenols of functional beverage using Caragana Sinica Extract, Tremella Fuciformis Berk and isomalto oligosaccharide were high at a mixing ratio of 1:1.3:25%. These results will increase the use of Caragana Sinica Extract and Tremella Fuciformis Berk, as functional materials in the future, and provide a framework for the manufacturing of diluted beverages comprising mineral water and carbonated water.