• Korean Journal of Organic Agriculture
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• v.12 no.2
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• pp.231-241
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• 2004

In recent years, many researches are actively undertaken for environmental-friendly animal production according to the increased understanding about food safety because of the outbreak of various diseases such as mad cow disease, Foot and mouth disease and Poultry Influenza virus. However, high quality(higher safety)- animal production may not be successful without increasing of disease resistance of animal and the improvement of feeding environment. To increase the disease resistance is able to be accomplished by stimulating the immune function. The present study was undertaken to investigate the effects of enzyme mixture reinforced with ${\beta}$-glucanase activity which degrade polysaccharide to release ${\beta}$-glucan known as stimulator of immune function on the change of milk production and somatic cell count. After 12weeks of experimental feeding, milk production tended to be increased and somatic cell count was decreased from average $227{\times}10^4$ to $37.1{\times}10^4$. Milk protein and solid-fat content were tended to increase but milk fat showed decreasing tendency by the feeding of enzyme mixture. All together, it has been suggest6d that the improvement of high quality milk production may be possible through the dietary addition of immune modulating enzyme mixture in lactating dairy cows.

• Food Science and Industry
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• v.52 no.1
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• pp.84-99
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• 2019

Dietary fiber is defined as soluble and insoluble polysaccharide consisted in the plant cell wall-associated fibers naturally occurring in fruits, vegetables, and cereal products, and of isolated fibers that are added to processed foods which are also artificially modified. There are so many difference types of dietary fibers as arabinoxylan, polydextrose chicory, oligosccharide. inulin, pectin, bran, cellulose, ${\beta}$-glucan, resistant starch and some seaweed polymers as alginate. Most of them provide many biological benefits in the intestine, as lower risk for developing coronary heart disease, stroke, hypertension, diabetes, obesity and some of the gastrointestinal disease like as colon cancer. And also lowering cholesterol levels, improves glycemic and insulin sensitivity to non-diabetic and diabetic persons including immune system. Beside of many benefits, average consumers in developed and under developing countries take far less amounts of dietary fiber that international organization recommended. Adequate intake of dietary fiber is 14g/1,000kcal base using the energy guide line of 2,000kcal/day for women and 26,000 kcal/day for men, dietary intake is 28g/day of adult women and 36g/day for adult men. The mechanisms behind the reported effects of dietary fiber on metabolic health are not fully well established. It is suggested that changes in intestinal viscosity resulting mucus increasing, macro-nutrients absorption, rate of passage of large intestinal, production of short chain fatty acids by fermentation. Production of gut hormones and changes of microbiota in intestine. It is necessary to do more research in this field in the future and combined interdisciplinary works together.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.127-143
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• 2014

This study investigated color barley powder substituted for wheat flour in bread recipes with the amounts of 0%, 5%, 10%, 15% and 20%. Color barley powder consisted of 9.35% of moisture content, 9.37% of crude protein, 1.64% of crude fat and 2.96% of crude ash. Water soluble dietary fiber is 3.21, insoluble dietary fiber is 4.91, total dietary fiber content is 8.12, and ${\beta}$-glucan is 49.31. DPPH radical scavenging activity is 56.76%, total phenol content is 234.34. The farinograph measurement result of the bread made with color barley powder showed that consistency, water absorption, development time and time breakdown have decreased. The alveogram measurement result of the bread made with color barley powder showed that overpressure, extensibility, swelling index and deformation energy have increased. The amylograph measurement result of the bread made with color barley powder showed that peak viscosity, hot past viscosity and breakdown have decreased. Baking loss and specific loaf volume have decreased as the color barley powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of bread have increased as the color barley powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the color barley powder content increased. cohesiveness, springiness and chewiness have decreased. Overall preference scores showed a high overall acceptability for the bread made with 10% color barley powder.

• Journal of Mushroom
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• v.10 no.1
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• pp.29-36
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• 2012

We conducted an analysis by comparing the nutritional contents of Auricularia auricula-judae(black), Auricularia polytricha and Auricularia auricula-judae (brown). In nutritional contents of three strains of Auricularia spp., four free sugars, seven organic acids and 24 amino acids were detected. Auricularia auricula-judae (black) was highly contained free sugar, organic acid and amino acid. There was the most prevalent Vitamin $D_2$ content in Auricularia auricula-judae (black) of Auricularia spp. Dietary fiber of three strains showed contents of about 60% but were not significantly different. ${\beta}$-glucan contents of Auricularia auricula-judae (brown) contained the highest contents with $25.21{\pm}0.37%$ and showed significant differences between Auricularia polytricha and Auricularia auricula-judae (black). Total polyphenol contents of Auricularia polytricha showed the highest contents, followed by Auricularia auricula-judae (brown) and Auricularia auricula-judae (black).

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.506-512
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• 2006

We investigated changes in the physicochemical characteristics and functional components of the Saengsik cereal grains-milled rice, brown rice, glutinous rice, and barley- by washing with electrolyzed water. There were no changes in the composition of all cereal grains that was dried with hot-air and freeze-dried after being washed with electrolyzed water. The L and a values were not affected by drying in milled rice, brown rice, glutinous rice, or barley, but the b value increased in milled rice and glutinous rice-this increase was greater with hot-air drying than with freeze-drying. The dietary fiber content of the all cereals increased with hot-air drying. The niacin content decreased in all cereals; the extent of this change was greater with hot-air drying than with freeze-drying. The ${\beta}-glucan$ content of barley was higher in samples that underwent freeze-drying than in those treated by hot-air drying, but was not affected by washing with electrolyzed water. Thus, other than a change in color for milled and glutinous rice, no changes in the physicochemical characteristics and functional components these products were observed with freeze-drying. Data indicate that the electrolyzed water washing could be effectively used as pasteurization step in the uncooked cereal grains.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1395-1400
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• 2008

This study was aimed to analyze the nutritional components and anticancer properties of Haesongi mushroom (Hypsizigus marmoreus), which has been recently available in Korea, to estimate its nutritional and functional values. Fruit body of Haesongi mushroom was investigated for its proximate components and mineral contents. Its water and ethanol extracts were compared for nutritional components such as $\beta$-glucan, protein, and total sugar. Anticancer effects of both extracts were measured against human cancer cell lines in vitro. This mushroom contained high protein (22.63%), total dietary fiber (30.80%), and K (3383.3 mg/100 g). The water extract contained more nutritional components such as $\beta$-glucan (9.32 mg/g), protein (17.71%), and total sugar (39.93%), compared with the ethanol extract. Moreover the extraction yield of the water extract was higher than the ethanol extract. The growth inhibitory effects of the water extract (5 mg/mL) on AGS, HepG2, and SW480 human cancer cells were 90.61, 75.43, and 58.49%, respectively. However, the ethanol extract showed 81.79, 49.90, and 25.71% growth inhibition, respectively. In this study, it is demonstrated that water is a more efficient solvent than ethanol for extracting nutritional and functional components from Haesongi mushroom.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.418-426
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• 2016

Studies have been conducted on fermentation products known to increase biological activity through bioconversion of mycelium. In this study, ethanol extract of waxy sorghum (WS) and ethanol extract of waxy sorghum fermented with Phellinus linteus mycelium (WSPM) were prepared, and functional component contents, antioxidant activity, and cytotoxicity were analyzed. Total polyphenol contents and total flavonoid contents of WSPM were higher than those of WS. In addition, the ${\beta}-glucan$ content of WS was higher than that of WSPM. DPPH and ABTS radical scavenging activities showed that WSPM had higher antioxidant activity than WS at all concentrations. Analysis of SOD-like activity also showed higher antioxidant activity in WSPM. MTT assay demonstrated that WSPM exhibited high inhibitory activity in all cancer cells, and in particular, in HeLa cells with the highest inhibition. A concentration-dependent increase in anticancer activities of WS and WSPM was detected in all cancer cells, which was identical to the SRB assay result. MTT and SRB assay showed the increased cytotoxicity of WSPM in cancer cells. Therefore, it is expected that WSPM can be used as a functional food material.

• Journal of Life Science
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• v.24 no.11
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• pp.1209-1216
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• 2014

The aim of this study was to investigate the effect of water-soluble sulfated ${\beta}$-glucan (SBG) obtained from Ganoderma lucidum mycelia on the antihyperlipidemic and serum lipid levels in high-fat diet-induced obese rats. Five-week-old male Sprague-Dawley rats were fed a high-fat diet for two weeks to induce obesity. They were ten divided into five groups-normal control diet group (NC), high-fat control diet group (HC), high-fat diet and 200 mg/kg of SBG group (HC-HSBG), high-fat diet and 20 mg/kg of SBG group (HC-LSBG), and high-fat diet and 20 mg/kg of lovastatin group (HC-Lov)-and fed one of five diets for two more weeks. Although food intake and final body weight after four weeks of SBG consumption were similar in the five experimental groups, food efficiency ratio was higher in the high-fat diet groups(2, 3, 4, and 5) than in the NC group. In evaluating the hematological parameters of the rats, the neutrophil and monocyte ratios were higher in the HC-HSBG, HC-LSBG, and HC-Lov groups than in the HC group. Serum lipid profiles were analyzed after a 12 hr fast at the end of the study. Total cholesterol, triglyceride, and low-density lipoprotein cholesterol (LDL-C) levels were significantly lower in the HC-HSBG and HC-LSBG groups than in the HC group. These results suggest that chemically engineered sulfated mushroom ${\beta}$-glucan (SBG) might contribute to lower cholesterol and lipid levels in blood.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.194-203
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• 2020

The purpose of this study was to develop a functional senior mixed soymilk for seniors and to provide functional senior-mixed soymilk to prevent disease outbreaks. The isoflavone content of senior soymilk was 0.15±0.01 mg/g. The β-glucan content of senior soymilk was 9.82±0.01 mg/g. The weight gain of mice were significantly higher in the high-fat diet group than in the other groups. The serum triglyceride content was high at 102.67±40.61 mg/dL in the high-fat diet group, but significantly lower at 83.00±42.43 mg/dL in the 20% senior soymilk group. Thus, the results of this study comprehensively suggest that food intake should be ingested for each life cycle with reference to the dietary reference intakes for Koreans. In particular, the elderly in their 50s and older are deficient in protein and weakened immune capacity, so it is imperative that they maintain their health through various foods such as soymilk, which is evenly nutritious.

• Korean Journal of Poultry Science
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• v.39 no.1
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• pp.63-70
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• 2012

This study was conducted to determine the possible use of Red Ginseng marc as stress inhibiter in thermal stress (temperature humidity index 86) and lipopolysaccharide (LPS) - exposed laying hens by investigating their effects on laying performance, blood biochemical parameters, immunoglobulin concentration and serum superoxide dismutase (SOD) like ability. A total of forty-five 52-wk-old laying hens (ISA Brown) were divided into 3 treatment groups with 5 replicates of 3 birds in each group. NC (negative control, no immune substances), PC (positive control, ${\beta}$-glucan 25 ppm) and RGM (Red Ginseng Marc 3%) were added in feed with respective substance. Egg production in RGM was significantly increased in comparison with NC groups for 8 weeks (P<0.05). On blood biochemical parameters, effects of ambient temperature is definite by showing significant difference in aspartate aminotransferase and others (P<0.05), but RGM both before and after thermal stimulation have no significant difference in comparison with other groups. And for 3 weeks after thermal stimulation, laying performance was also not significantly different among treatments. Immunoglobulin M content and SOD like activities after challenge with LPS were higher in the RGM and PC than NC (P<0.05). In conclusion, although ineffective as inhibiter in thermal stress, dietary supplementation of Red Ginseng marc improved SOD like activity and immune system by regulating immunoglobulin content in laying hens. These findings have laid the foundation for future studies of immunomodulation in laying hens fed Red Ginseng Marc and of evaluation of heat stress inhibitor.