• 식품과학과 산업
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• 제51권2호
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• pp.157-164
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• 2018

Recently demand for safer and healthier food has augmented with advancements in health conditions. Food ingredients with yet to be known safety and functionality, are being investigated for their safety or detrimental effects. The Ministry of Food and Drug Safety has introduced "health functional food" by the "Health Functional Food Act" to evaluate bio-functional and safety properties of raw materials using standard methods including in-vitro and in-vivo testing before human consumption. Despite recent growth in net worth of domestic functional food market, most of the raw materials are not from local Korean industries with own research and development, and mostly terrestrial not marine resources. Geographically, Korea has access to diverse marine bio-resources that need to be managed and utilized sustainably. Recently, diverse novel physiologically active substances have been reported from marine organisms. Hence, the development of functional foods from marine bio-resources is considered as an inevitably important task.

• 식품과학과 산업
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• 제45권1호
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• pp.60-69
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• 2012

• 식품산업과 영양
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• 제13권2호
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• pp.34-40
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• 2008

• 식품산업과 영양
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• 제22권1호
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• pp.33-37
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• 2017

• Journal of Dairy Science and Biotechnology
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• 제22권1호
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• pp.53-60
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• 2004

During the past decade, functional foods and nutraceuticals have emerged as a major consumer-driven trend, serving the desire of aging populations to exercise greater control over health, delaying aging, prevent disease and enhance well-being and performance. On a global basis, retail sales of functional food were worth an estimated USD 1,501 billion in 2001. The market for functional food in Korea has increased in the last three years above 10%. Especially value sales rose by over 30% between 1999 and 2001, and are worth around 12,000 billion won in 2001. To regulate functional food represented a rapidly growing market in Korea a new act 'Functional Health Food Act' was announced officially in 2002. The type of functional milk product in Korea market is conventional food containing various functional ingredient. To promote functional food market in milk product sector the introduction of functional and health claim should be taken into account in the future in Korea.

• 식품과학과 산업
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• 제40권2호
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• pp.3-10
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• 2007

• 한국축산식품학회지
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• 제29권4호
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• pp.523-532
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• 2009

Changing health awareness has had an important effect on the functional food industry and is creating greater market opportunities. Unfortunately, there is no statement on functional dairy products in the Processing of Livestock Products Act. As a result, there is confusion in the market and legal difficulties with regard to the advertising of functional dairy products. This study was carried out to improve the current standardization of functional dairy products by comparing the domestic Health/Functional Food Act with the Japanese Health Promotion Law, and by investigating scientific data and articles from various literature and the Internet. In Japan, the Ministry of Health, Labor, and Welfare (MHLW) officially presented the Food with Health Claims (FHC) system that consists of Food with Nutrient Function Claims (FNFC), and innovated Food for Specified Health Uses (FOSHU). In 2005, the FOSHU system was changed to include several new subsystems: Current, Standardized, Reduction of disease risk, and Qualified FOSHU. Finally, to manufacture FOSHU, scientific evidence pertaining to such products must be examined by MHLW. Since FNFC was allowed, only 12 vitamins, ${\beta}-carotene$, and five minerals were approved, though without scientific evidence of efficacy. The Korean Health/Functional Food Act requires that health/functional foods (HFFs) be marketed in measured doses. There are two types of HFFs: generic and product-specific. There are 67 ingredients listed in the act for generic HFFs, and if an HFF has a new active ingredient, it is considered a product-specific HFF. Product-specific HFFs must be approved by the Korean Food and Drug Administration (KFDA). With the present standards, it is impossible to label and advertise functional dairy products with health/functional claims. Government agencies must cooperate to solve this problem, and standardization should be carried out by considering existing health/functional products and claims/indications from other countries.

• Food Science and Biotechnology
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• 제18권2호
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• pp.463-470
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• 2009

Sixteen antioxidative active compounds isolated from the EtOAc layer of MeOH extracts of kochujang, Korean fermented red pepper paste, were structurally elucidated as fumaric acid, methyl succinate, succinic acid furan-2-yl ester methyl ester (gochujangate, a novel compound), 2-hydroxy-3-phenylpropanoic acid, 3,4-dihydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 6,7-dihydroxy-2H-chromen-2-one (esculetin), caffeic acid, cis-p-coumaric acid, trans-p-coumaric acid, daidzin, genistin, apigenin 7-O-$\beta$-D-apiofuranosyl($1{\rightarrow}2$)-$\beta$-D-glucopyranoside, apigenin 7-O-$\beta$-Dglucopyranoside, and quercetin 3-O-$\alpha$-L-rhamnopyranoside by mass spectrometry (MS) and nuclear magnetic resonance (NMR) experiments. These compounds were analyzed for the first time as antioxidants from kochujang.

• 한국식품과학회지
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• 제37권4호
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• pp.656-659
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• 2005

신선초의 기능성 해명과 유용 기능성성분 탐색연구의 일환으로 신선초 지상부로부터 항산화활성물질을 분리하여 구조 해석하였다. 신선초 지상부의 열수추출물을 용매분획하여 ethyl acetate 가용 중성획분을 얻었다. 이를 Sephadex LH-20 column chromatography와 HPLC로 정제하여 항산화활성물질 2종을 단리하고, 그들 각각의 화합물을 대상으로 FAB-MS와 NMR 분석을 실시한 결과, pseudoisopsoralen과 8-methoxypsoralen(xanthotoxin)으로 동정하였다.

• Journal of Microbiology and Biotechnology
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• 제16권4호
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• pp.538-542
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• 2006

Three new compounds were isolated from the methanol extracts of buckwheat (Fagopyrum esculentum) hull, and their structures were determined to be 6,7-dihydroxy-3,7-dimethyl-octa-2(Z),4(E)-dienoic acid (1), 6,7-dihydroxy-3,7-dimethyl-octa-2(E),4(E)-dienoic acid (2), and 4,7-dihydroxy-3,7-dimethyl-octa-2(E),5(E)-dienoic acid (3) by NMR and MS spectroscopic analyses. These compounds at $500{\mu}g$ concentration showed antimicrobial activity against Staphylococcus aureus, demonstrated by the paper disc method.