• Title/Summary/Keyword: 유제품

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Consumption of Dairy Foods and Risk of Pre-Diabetes in Subjects that Visited Health Examination Center in Gwangju (광주 지역 건강검진센터를 내원한 수진자의 유제품 섭취와 전당뇨병 위험 인자와의 연관성)

  • Kim, Kyoung Yun;Yun, Jung Mi;Yang, Soo Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.7
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    • pp.1049-1056
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    • 2016

  • The prevalence of diabetes is increasing worldwide, particularly in Asian regions such as Korea. It is estimated that the number of diabetic patients will exceed 5 million by 2030 and that about 30% of people with diabetes are unaware of their condition. A comparative analysis was conducted to determine the relationship between dairy food intake and pre-diabetes risk factors in subjects that visited the health examination center of Sunhan Hospital, Republic of Korea. Subjects were classified into two groups according to fasting blood glucose concentrations: 1) normal (fasting blood glucose <100 mg/dL, n=57) and 2) pre-diabetes (100 mg/dL${\leq}$ fasting blood glucose ${\leq}125mg/dL$, n=56). Total dairy food intake tended to be lower in females and subjects with pre-diabetes compared with males and normal subjects, respectively; however, differences between groups were not significant due to a wide range of variations. HbA1c, systolic and diastolic blood pressures were significantly associated with the prevalence of pre-diabetes. Odds ratios for pre-diabetes were significantly reduced per incremental increases in dairy food intakes after adjusting for confounding factors. Findings in the current study suggest that appropriate intake of dairy foods may need to be considered for the prevention of pre-diabetes.

  • https://doi.org/10.3746/jkfn.2016.45.7.1049 인용 PDF KSCI

Effect of Mulberry Extract on the Growth of Yogurt Starter Cultures (오디 추출물 첨가가 요구르트 스타터 생육에 미치는 영향)

  • Suh Hyung-Joo;Kim Young-Soon;Kim Jin-Man;Lee Ho
    • Food Science of Animal Resources
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    • v.26 no.1
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    • pp.144-147
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    • 2006

  • This experiment was carried out to investigate the effect of mulberry fruit extinct on the acid production and growth of lactic acid bacteria. The extract of mulberry fruit was showed a high level of yield with 60% ethanol extraction. Lactic acid bacteria was used in a starter culture of Lactobacillus casei YIT9018 and 2782, and Lactobacillus acidophilus NCFM. After 24 hr culture in MRS broth added with 1.0, 5.0 and 10% of the extract 1.0% addition of the extract was showed pH $4.04{\sim}4.19$, titratable acidity $1.25{\sim}1.42%,\;and\;1.2{\sim}7.8{\times}10^9\;cfu/mL$ of viable cell count. The additions above 1.0% extract (5.0% and 10.0% addition) showed slightly lower effect than 1.0% addition. However, the addition of the extract showed a high effect on the growth of lactic acid bacteria comparing with the control. In yoghurt preparation with the extract, 1% addition of the extract showed a high effect on the growth of lactic acid bacteria, Therefore, it was suggested to manufacture of the yoghurt with the addition of 1% mulberry fruit extract and the inoculation of culture of Lactobacillus acidophilus for on the stimulation of growth of the lactic culture.

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Research and Development Trends in Milk Products (우유 및 유제품의 기술개발 동향)

  • In, Yeong-Min;Jeong, Seok-Geun;Ham, Jun-Sang;Kim, Dong-Un;Kim, Gyeong-Nam
    • Journal of Dairy Science and Biotechnology
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    • v.18 no.1
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    • pp.22-37
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    • 2000

  • In spite of adverse circumstances, dairy food industry of Korea has been developed continuously with the every efforts of farmers, processors, researchers and government officers. Development and extension of new technology, such as safety assurance, improvement of nutritive ingredient, and keeping freshness are very important issues considering short shelf life of dairy products which are prevalent in Korea. In addition to, demands for advanced technology would be increased rapidly with the increase of consumption development of high quality products supply structure, decrease of production basis, and appearance of environmental problems. And demands for information about standard would be enlarged. Development of new products and technology for quality improvement should be evolved with the application of developed technology and cooperation of relative institutes in order to enlarge the consumption of milk and dairy products. In conclusion, efficient production on the basis of balance and development of dairy products which are safe and high quality are the most important subjects for the development of dairy industry in Korea.

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