• 식품기술
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• 제22권3호
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• pp.601-607
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• 2009

• 한국식품영양과학회지
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• 제46권10호
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• pp.1253-1257
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• 2017

본 연구에서는 콩에서 유래한 단기 발효식품인 청국장, 물두시, 낫또 제품 중 대표적인 제품을 각각 하나씩 선택하여 이들의 일반적 특성과 항돌연변이 효능 및 항암 효능을 비교 연구하였다. 청국장은 아미노태 질소 및 암모니아태 질소의 함량이 높았으나, 낫또는 그 함량이 낮게 나타났다. 물두시의 경우 여타 발효식품에 비해 pH가 낮고 산도가 높았다. Ames test 및 HT-29 인체 대장암세포를 이용한 실험에서는 청국장이 우월한 항돌연변이 및 항암 효능을 나타냈다. 이상의 결과로 볼 때 청국장은 전반적으로 기능성이 우수한 것으로 나타났으며, 물두시는 낫또에 비해 기능성이 더 나은 것으로 나타났다. 이는 발효 기간의 차이, 제조방식, 원재료의 품질 등에 의한 것으로 여겨지며, 향후 각국의 식문화 및 조리 방식 등의 차이에 기초를 둔 추가적인 연구가 필요할 것으로 여겨진다.

• Journal of Ginseng Research
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• 제42권4호
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• pp.549-561
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• 2018

Ginseng has been traditionally used for several millennia in Asian countries, including Korea, China, and Japan, not only as a nourishing and tonifying agent but also as a therapeutic agent for a variety of diseases. In recent years, the various effects of red ginseng including immunity improvement, fatigue relief, memory improvement, blood circulation improvement, antioxidation, mitigation of menopausal women's symptoms, and anticancer an effect have been reported in clinical as well as basic research. Around the world, there is a trend of the rising consumption of health functional foods on the level of disease prevention along with increased interest in maintaining health because of population aging and the awareness of lifestyle diseases and chronic diseases. Red ginseng occupies an important position as a health functional food. But till now, international ginseng monographs including those of the World Health Organization have been based on data on white ginseng and have mentioned red ginseng only partly. Therefore, the red ginseng monograph is needed for component of red ginseng, functionality certified as a health functional food in the Korea Food and Drug Administration, major efficacy, action mechanism, and safety. The present red ginseng monograph will contribute to providing accurate information on red ginseng to agencies, businesses, and consumers both in South Korea and abroad.

• 한국전통의학지
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• 제15권1호
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• pp.90-96
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• 2006

In this study, Artemisia capillaris, which has been used as oriental medicine area and folks remedy, was investigated for effective substance (scopoletin) analysis. As an attempt to develop new functional beverage by using medicinal herb, Artemisia capillaris. Therefore we investigate the effect of scopoletin in Artemisia capillaris on vessel and regional cerebral blood flow (rCBF) of rats. Artemisia capillaris extract was significantly decreased vessel constraction and significantly increased rCBF. Artemisia capillaris has often been cited in medical literature for its medicinal effects. Although the Korean Food and Drug Administration indicated Artemisia capillaris as the In-Jin-Sook which was allowed as a food stuff. From the view point of the subjects who eat In-Jin-Sook products, most of them ingested it for a certain pharmacological efficacy rather than as a beverage or a food. According to this facts, we need develop functional foods using In-Jin-Sook. Also scopoletin, get known to smooth muscle relaxation content was 326.13 ug/g. These results demonstrate that Artemisia capillaris has pharmaceutical effects and balanced nutritional contents. In according with Artemisia capillaris has a sufficiency of the terms use of food stuff in functional foods.

• 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.

• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.297-309
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• 2016

Around the world, fermentation of foods has been adopted over many generations, primarily due to their commercial significance with enriched flavors and high-profile nutrients. The increasing application of fermented foods is further promoted by recent evidence on their health benefits, beyond the traditionally recognized effects on the digestive system. With recent advances in the understanding of gut-brain interactions, there have also been reports suggesting the fermented food's efficacy, particularly for cognitive function improvements. These results are strengthened by the proposed biological effects of fermented foods, including neuroprotection against neurotoxicity and reactive oxygen species. This paper reviews the beneficial health effects of fermented foods with particular emphasis on cognitive enhancement and neuroprotective effects. With an extensive review of fermented foods and their potential cognitive benefits, this paper may promote commercially feasible applications of fermented foods as natural remedies to cognitive problems.

• Journal of Biosystems Engineering
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• 제41권4호
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• pp.373-388
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• 2016

Background: Recent inquiries into high-quality foods have discussed the importance of the functional aspects of foods, in addition to traditional quality indicators such as color, firmness, weight, trimming loss, respiration rate, texture, and soluble solid content. Recently, functional Chinese cabbage, which makes up a large portion of the vegetables consumed in Korea, has been identified as an anticancer treatment. However, the investigation of practical issues, such as the effects of storage conditions on quality indicators (including functional compounds), is still limited. Purpose: We reviewed various studies on variations in the quality indicators and functional compounds of Chinese cabbage in response to different storage environments, focusing on storage temperature and storage period. In particular, we emphasized the effect of storage temperature and storage period on glucosinolate (GSL) levels, in order to provide guidelines for optimizing storage environments to maximize GSLs. Additionally, we used response surface methodology to propose experimental designs for future studies exploring the optimal storage conditions for enhancing GSL contents. Review: Large variations in quality indicators were observed depending on the cultivar, the type of storage, the storage conditions, and the harvest time. In particular, GSL content varied with storage conditions, indicating that either low temperatures or adequate air composition by controlled atmospheric storage may preserve GSL levels, as well as prolonging shelf life. Even though genetic and biochemical approaches are preferred for developing functional Chinese cabbage, it is important to establish a practical method for preserving quality for marketability; a prospective study into optimal storage conditions for preserving functional compounds (which can be applied in farms), is required. This may be achievable with the comprehensive meta-analysis of currently published data introduced in this review, or by conducting newly designed experiments investigating the relationship between storage conditions and the levels of functional compounds.

• 한국환경농학회지
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• 제18권4호
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• pp.349-354
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• 1999

본 연구에서는 기능성 가공식품에서의 농약 잔류기준 설정방법을 제안하고 그 기준안을 제시하고자 하였다. 이를 위해 농약성분의 감소계수를 추정하는 한편 기준설정을 위해 요구되는 감안인자 및 적용방법을 고안하였고 그에 근거하여 기준안을 제안하였다. 그 결과는 다음과 같다. 유기인계 농약의 조리 가공에 의한 제거율 데이타를 총정리한 결과 감소계수는 식품의수세-0.55, 세제에 의한 세척-0.44, 과일의 껍질 벗기기-0.99, 채소의 데치기 및 삶기-0.49, 곡류의 도정-0.24, 곡류의 조리 가공-0.40, 식품의 통조림-0.21, 김치발효-0.32, 포도주 발효-0.23(유기인계 이외의 농약 포함), 착유-정제-1.60(유기인계 이외의 농약 포함), 감귤류 과피에서 식이섬유 및 bioflavonoid 분리과정-0.03, 0.09로 추정되었다. 감귤과피에서 추출, 정제된 식이섬유 및 bioflavonoid 제품중 농약잔류 기준으로는 과실 자체에서의 잔류기준, 농약성분의 감소계수, 제품의 소비량을 감안하여 18가지 유기인계 농약에 대한 기준 시안을 제시하였다. 식이섬유 제품에서의 농약잔류 농도는 과피에서의 17.6%에 해당하므로 그 제품중 농약 잔류 기준을 과실 기준의 0.65배로 하여 산정한 기준안은 0.01-3.0mg/Kg이었다. Bioflavonoid 제품에서의 농약잔류 농도는 과피에서의 450%에 해당하므로 그 제품중 농약잔류 기준을 과실 기준의 16배로 하여 산정한 기준안은 0.1-80mg/Kg이었다.

• 동아시아식생활학회지
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• 제15권1호
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• pp.11-19
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• 2005

This study was conducted to provide data on awareness and use of traditional foods, suggesting the desirable ways to succeed and develop traditional foods, and the possible direction of policies and applications for food industry. The study also aimed to figure out awareness of traditional food and dietary life behaviors of married women in order to offer or draw attention to new information for better healthy life styles. Five hundred and ten married women in parts of Seoul and Kyongki area were surveyed to figure out their awareness and use of traditional foods including some of fermented foods, such as Kimchi, Doenjang(soybean paste), and Gochujang(hot pepper paste). The results were summarized as follows. First the overall satisfaction degree with traditional foods reached as high as 74.4%. They preferred traditional foods because they are healthy(38.8%), seasonally celebrated(29.9%), and well known for a variety of fermented foods(28%). Second, Kimchi, Doenjang and Gochujang, home-made or factory manufactured in an old-fashioned way, were preferred. Third, the most frequently cooked traditional foods were Kimchi Chigae and Doenjang Chigae. The most preferred cooking methods using Gochujang were Jorim(stewing) and Bokkeum(roasting). These results showed that Kimchi, Doenjang, and Gochujang were still used in cooking by married women in parts of Seoul and kyongki area, which says those are still the traditional foods most of women think as important and essential. The producers of traditional foods have to consider the safety and improvement of taste and quality of ingredients in addition to the convenience in cooking, More researches should be conducted to enhance these aspects and to develop functional foods to satisfy various needs of consumers and to improve their health.

• 한국식품위생안전성학회지
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• 제35권3호
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• pp.252-260
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• 2020

본 연구는 특수용도식품에 함유되어 있는 비타민B₁₂와 비오틴에 대하여 식품의 복잡한 매질 특성에 특이성을 확보할 수 있도록 현행 식품공전 시험법을 개선하고자 하였다. 식품공전에서 비타민B₁₂와 비오틴의 시험법에 항체반응을 통해서 분석물질과 특이적으로 결합하여 그 외의 성분들을 효과적으로 제거할 수 있는 면역친화성 컬럼을 도입하여 시험용액을 정제 및 농축함으로써 전처리 과정을 개선하였다. 식품 등 시험법 마련 표준절차에 관한 가이드라인에 따라 밸리데이션(특이성, 직선성, 검출한계, 정량한계, 정확도, 정밀도)을 수행하고 개선된 시험법을 이용하여 유통 중인 특수용도식품의 대상 품목에 대해 시험법 적용여부를 확인하였다. 본 연구사업의 수행으로 시험·검사의 정확성을 증대시켜 특수용도식품 품질관리에 대한 신뢰성을 더 높일 것으로 본다.