• Title/Summary/Keyword: Functional drink

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Effect of Maleylation on Physicochemical Properties of Soybean Glycinin

  • Shin, Weon-Sun;Park, Soo-Jin;Park, Chun-Wuk;Kim, Kang-Sung
    • Macromolecular Research
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    • v.15 no.7
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    • pp.671-675
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    • 2007
  • Soybean proteins appear to harbor a great deal of potential as functional ingredients due to the fact that they are composed of highly bioavailable peptides and amino acids. To develop drink- or gel-type foods formulated with soybean protein, the physicochemical properties of intact and chemically modified soy glycinin were assessed. Maleylation to soy glycinin altered the surface charges of glycinin via the modification of lysine residues, and subsequently generated the dissociation of glycinin subunits owing to the increase in charge repulsion. This modification thus improved the solubility of glycinin, particularly under acidic pH conditions. It is worthy of note that maleylation increased the susceptibility of the basic subunits of mTGase and the formation of a substantial quantity of molecules at a low protein solution concentration. The results of dynamic rheological studies indicated that the 5% intact glycinin progressively formed the gel with mTGase treatment in a concentration-dependent manner, but maleylated-glycinin did not.

Development of Korean Dairy Industry - Fermented milk products - (한국 유가공업의 발전과 전망 - 발효유)

  • Huh, Cheol-Seong
    • Journal of Dairy Science and Biotechnology
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    • v.23 no.2
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    • pp.149-153
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    • 2005
  • Lactic acid bacteria had been widely utilized in fermented foods such as fermented dairy products, traditional sauces, kimchi, fermented sausages, medicines or probiotic feed additives for a long time. LAB are also widely distributed in the mammalian gastrointestinal tracts, oral cavity, vagina, and various foods or soils. The most familiar examples of using LAB would be the fermented milk products, and those had become one of the favorite foods in Korea f3r more than 34 years of history. The main benefits of the fermented milk products were originally the improvement of the balance of intestinal flora to control diarrhea and congestion disorders, and gradually, they were chosen by the consumer preference of the taste. The very beginning of the fermented milk products in Korea was the Yakult type products in 1971, and it was the commencement of the solid foundation of the dairy industry and the understanding beneficial effect of probiotic yogurt. After middle of 80's, stirred type fermented milk products had been firstly produced, and it was the time that the domestic dairy industry took root in Korea. From 90's, functional fermented milk products were produced, and drink type yogurt sales a mount increased drastically, and these products began to be chosen not only with the values of nutrition but also with physiological functions. The health claims are classified into intestinal health, gastric health and hepatic health. The prospects for the Korean market are as follows; The majority of leading products would be the premium functional yogurt products as it was last year. It is because the sales of lower cost products shows slow-down, and industries tend to increase the commercial advertisements of premium functional yogurt products through mass media. These tendencies would make the market situation become more competitive.

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A new functional mushroom cultivated variety Jangsaeng of Fomitella fraxinea (기능성버섯 장수버섯의 신품종 『장생』)

  • Kong, Won-Sik;Yoo, Young-Bok;Jhune, Chang-Sung;You, Chang-Hyun;Cho, Yong-Hyun;Kim, Kwang-Ho
    • Journal of Mushroom
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    • v.3 no.4
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    • pp.129-132
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    • 2005
  • A new functional mushroom cultivated variety "Jangsaeng" of Fomitella fraxinea was developed by crossing monokaryons derived from collected strains for contribution to mushroom farmers. The major characteristics of this mushroom were compared to Yeongji 2ho of Ganoderma lucidum because of their morphological similarities. The optimal temperature of mycelial growth and fruitbody sprouting and growth were 30 and 25~30, respectively. The surface color of fruitbody pilus was reddish brown and the fruitbody was flat kidney-shaped like Ganoderma lucidum except that the stipe was absent. Its texture was so tough and rigid that the yield per 1,000 ml bottle might be as high as 136 g. The hot water extract of this medicinal mushroom is fit to drink just like Ganoderma lucidum but its taste is not bitter.

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Antimicrobial and Antioxidant Effects of Functional Healthy Drinks from Some Medicinal Herbs and Coffee Mixture (약용식물과 커피 혼합물로부터 기능성 건강음료의 항균 및 항산화 효과)

  • Kim, In Hae;Kim, JinKyun;Lee, Jae Hwa
    • Journal of Life Science
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    • v.26 no.11
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    • pp.1225-1231
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    • 2016
  • In this study, our investigated the antioxidant activities and compared other bioassay including anti-microbial, antifungal activities and total polyphenol contents of functional healthy drinks from some medicinal herbs and coffee mixture. The kind of medicinal herbs, chaga mushroom (Inonatus obliqurs), moringa (Moringa Oleifera), gravila (Anona muricata), mulberry (Morus alba), Dioscoreaceae (Dioscorea quinquelaba), Berberidaceae (Epimedii Herba), Asteraceae (Artemisia capillaries) and siberian ginseng (Acanthopanax senticous,). The functional healthy drinks, named C1, C2, C3, C4, C5, C6 and C7 were summered in Table 1. The in vitro antimicrobial activity was examined against Gram positive bacteria, Gram negative bacteria and a fungus. The functional healthy drinks were broad spectrum of anti-microbial activity without antifungal activity against Candida albicans KCTC7965. In particularly, the C7 showed strong activity against Methicillin Resistant Staphylococcus aureus CCARM3089, CCARM 3115 and CCARM3561. And, the C7 showed 88% of free radical scavenging effect on 0.5 mg/ml using 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. Functional healthy drink C7 was mulberry extracts from Morus alba, chaga mushroom from Inonatus obliqurs and moringa from Moringa olifera in additionally coffee extracts. Its results confirm that the potential use of mulberry extracts as a good source of antibacterial compounds or as a health promoting food and health drinks.

Usefulness of Stomach Extension after Drinking Orange Juice in PET/CT Whole Body Scan (PET/CT 전신 영상에서 오렌지 주스(Orange Juice)를 이용한 위장 확장 영상의 유용성)

  • Cho, Seok-Won;Chung, Seok;Oh, Shin-Hyun;Park, Hoon-Hee;Kim, Jae-Sam;Lee, Chang-Ho
    • The Korean Journal of Nuclear Medicine Technology
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    • v.13 no.1
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    • pp.86-92
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    • 2009
  • Purpose: The PET/CT has a clear distinction on the lesion of the functional image by adding anatomical information. It also could reduce the examination time using CT data as the attenuation-correction. When the stomach was contracted from a fast, it could bring a misinterpretation of the cancer of the lesion with a presence of physiological $^{18}F$-FDG uptake in stomach and it occasionally would bring an additional scan to confirm. To complement this shortcoming, the method that the patients had water before the examination to extend the stomach had been attempted. However, a short excretion time of the stomach did not give sufficiently extended image of the stomach. Then the patients had additional water and had the examination again. Therefore, the noticed fact is that the stomach excretion time depends on calories, protein content, and the level of carbohydrate. In this study, we use an orange juice to evaluate the extension of the stomach and usefulness of it. Materials and Methods: PET/CT scan were obtained on total 150 of patient from February 2008 to October2008, There were 3 groups in this study and each group had 50 patients. First group drank nothing, Second group drank water and third group drank orange juice. The patients (man 25, female 25) not drinking are the age of 30~71 years old (average: 54), the patients (man: 25, female: 25) drinking water (400 cc) are the age of 28~71 years old (average: 54) and the patients (man: 25, female: 25) drinking orange juice (400 cc) are the age of 32~74 years old (average: 56). The patients were fasted in 6-8 hours before the test, the patients were not diabetic. $^{18}F$-FDG 370~555 MBq were injected intravenously. The patients were in stable position for 1 hour, than the image was obtained. The patients drank water and other patients drank orange juice before Whole body scan. The image scan started from mid-femur to skull base. The emission scan acquired for three minutes per bed and the images were reconstructed. Stomach extension analysis is measured from vertical and horizontal length. Results: Stomach Extension was described as the vertical length of the Non Drink Group was $1.20{\pm}0.50\;cm$, horizontal length was $1.4{\pm}0.53\;cm$, the vertical length of the Water Drink Group was $1.67{\pm}0.63\;cm$, horizontal length was $1.65{\pm}0.77\;cm$, the vertical length of Orange juice Drink Group was $3.48{\pm}0.77\;cm$, horizontal length was $3.66{\pm}0.77\;cm$ in coronal image. Stomach Extension was described the vertical length of the Non Drink Group was $2.03{\pm}0.62\;cm$, horizontal length was $1.69{\pm}0.68\;cm$, the vertical length of Water Drink Group was $5.34{\pm}1.62\;cm$, horizontal length was $2.45{\pm}0.72\;cm$, the vertical length of Orange juice Drink Group was $7.74{\pm}1.62\;cm$, horizontal length was $3.57{\pm}0.77\;cm$ in transverse image. The Stomach Extension has specific differences (p<0.001). The SUVs shows the Non Drink Group were measured as Liver $2.52{\pm}0.42$, Lung $0.51{\pm}0.14$, the Water Drink Group were measured as Liver $2.47{\pm}0.38$, Lung $0.50{\pm}0.14$, Orange juice Drink Group were measured as Liver $2.47{\pm}0.38$, Lung $0.50{\pm}0.14$. The SUVs did not have specific differences (p>0.759). Conclusions: There was not a large difference of SUV in three groups. When the patients drank Orange juice and water, the range extension of stomach was higher than without drinking nothing and it was possible to acquire fully extended images. Therefore, it will be possible that unnecessary additional stomach scans will be reduced by drinking orange juice before the examination so that the patients' claim from uncomfortable and long period of fast will be minimized.

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Manufacture for Make Use of Red-Beet Functional a Drink (레드비트(빨간 무)를 이용한 기능성 음료 제조)

  • Kim, Bo-Seong;Oh, Young-Jun;Kim, Na-Hyeon;Song, Hye-Jeong;Kim, Min-Ja;Ko, Seong-Bo;Jo, Jeong-Won
    • Proceedings of the KAIS Fall Conference
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    • 2010.11b
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    • pp.737-739
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    • 2010
  • 본 논문에서는 레드비트를 이용한 다양한 기능성 음료를 제조하였다. 이 음료는 주로 숙취해소와 적혈구를 만들고 혈액 전부를 조절을 하는데 대표적으로 탁월한 기능을 가지고 있다. 그리고 레드비트는 당근과 오이를 혼합하여 사용하는 것도 탁월하다는 연구 결과도 나왔다. 이러한 효과는 당근과 비트, 그리고 오이 혼합즙을 이용하여 섭취한 결과 담낭과 간장에 있던 노폐물이 일주일 간 배출되어 순간 어지럼증을 느끼는 단점이 있지만 그 후 결석이 대변으로 나오고, 오줌에는 흐릿한 혼탁물이 나왔다. 그 이후에는 홀가분해지고 20년 간 젊어진 느낌이었다는 경험과 연구결과가 동시에 나온 것이다. 그러므로 당근과 오이와 같은 각종 채소를 이용하여 레드비트와 혼합을 하여 건강에 도움이 되는 기능성 음료를 제조하였다. 우리는 기능성 음료를 제조하여 기능성 음료의 시장성에 관하여 시장성에 타당한 지를 조사하여 분석해 보았다.

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Seasonal and gender differences of beverage consumption in elementary school students

  • Kim, Seok-Young;Lee, Yun-Ju
    • Nutrition Research and Practice
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    • v.3 no.3
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    • pp.234-241
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    • 2009
  • The purpose of this study was to compare the beverage consumption by gender and season in elementary school children and to investigate the role of beverage consumption patterns on their daily nutrient intakes and BMIs. Beverage consumption and dietary energy intake in 160 elementary school students in the Gyeongnam area were measured by a beverage frequency and quantity questionnaire and three 24-hour dietary recalls during winter and summer. The number of drinking moments per month, the amounts of beverage per day, and the energy from beverage consumption were not different between winter and summer. In summer, the contribution of energy from sweetened beverage to the daily energy intake in girls accounted for 13.5% which was significantly higher compared to 7.7% in boys. In girls, the consumption of health beverage showed a significant correlation with various nutrient intakes in winter. Meanwhile, the sweetened beverage intake was negatively correlated with energy, protein, vitamin A and niacin intake in summer. Consumption of most of the beverages, including sweetened beverages, were not related with BMI in both sexes and both seasons, except functional drinks which were related with BMI in boys in winter.

Development of Functional Drink Using the $\textit{Hericium erinaceum}$ Cultivated on the $\textit{Angelica keiskei}$ (신선초를 이용한 $\textit{Hericium erinaceum}$ 음료 개발에 관한 연구)

  • 권상철;조주현;정재현
    • Food Industry And Nutrition
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    • v.8 no.3
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    • pp.45-51
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    • 2003
  • 본 연구는 생물공학적인 방법을 도입하여 폐기되는 신선초박에 H. erinaceum의 균사체를 발효시킨 배양생성물을 이용하여 기능성 건강 음료 개발을 검토 하고자 하였다. 1. 종균제조공정개발 : 기본 배지의 선발에서 Hericium erinaceum의 균사 생육에 적합한 배지를 선발하기 위하여 10여종의 고체배지를 사용하여 균사 생육 및 밀도를 조사한 결과는 YMPG 배지에서 59.8mm/14days로 균사 생육이 가장 우수한 것으로 나타났고, 최적 온도는 20-$25^{\circ}C$ 범위에 가장 생육이 좋았으며, 배지의 pH를 조절하여 균사생육을 조사한 결과, pH는 5.5, 접종비는 전배양액 9%(v/v), 배양에 적합한 배지액량은 50mL, 최적교반속도는 120rpm이었다. 이러한 최적 조건 하에서 배양 경시 변화를 살펴 본 결과 당은 거의 일정한 속도로 감소하는 반면에 건조균체량은 배양 8일째까지 증가하다가 더 이상 변화가 없었다. 2. 발효공정개발: 수분함량이 200%(v/v)에서, pH5에서의 생육속도는 90mm/30 days, $25^{\circ}C$에서의 균사생육속도는 89mm/30days로 각각 H. erinaceum균사의 생육이 가장 우수한 결과를 얻었다 3.추출공정 및 시제품 제조: 녹즙을 생산한 후 폐기되는 신선초박에 액체 종균을 접종하여 ,40일 동안 배양시켜 생육 상태가 우수한 배양생성물만을 선별하여, 열수추출방법으로 10$0^{\circ}C$, 10시간 추출한 것을 음료제조의 원료로 하고, 음료의 기호성을 향상시키기 위해 유기산 및 한방추출물을 첨가하는 균사체음료의 조성비를 얻었다.

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Quality Characteristics of Cookies with Aloe vera L. Powder (알로에(Aloe vera L.) 분말을 첨가한 쿠키의 품질 특성)

  • Jeong, Eun-Ja;Rhee, Moon-Soo;Kim, Kwan-Pil;Bang, Byung-Ho
    • The Korean Journal of Food And Nutrition
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    • v.27 no.4
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    • pp.588-595
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    • 2014
  • Aloe is an attractive potential food source because it has functional uses. It has been widely used as a well-being food and drink. The antioxidant activity was estimated by measuring DPPH free radical scavenging activity. We investigated the quality characteristics of cookies prepared by adding various concentrations of aloe powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the DPPH free radical scavenging activity, moisture content, and hardness of cookies significantly increased with increasing aloe powder, while the pH, spread factor and L and b values slightly decreased. Sensory evaluation scores in terms of texture were shown to be very similar statistically, but color, flavor, taste, and overall acceptability scores were lower than the control. As a result of this study, the quality of cookies with the addition of 1% aloe powder were the most suitable in terms of taste, flavor, texture, and sensory properties.

Readability of Health Messages and Its Communicative Effect (건강 메시지의 독이성과 소통 효과)

  • You, Myoung Soon;Ju, Young Kee
    • Korean Journal of Health Education and Promotion
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    • v.29 no.5
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    • pp.27-36
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    • 2012
  • Objectives: Developing efficient health messages is important for improving health behaviors at a societal level. This study attempts to test a few variables that could constitute the elements for measuring readability of health message. The number of subject-verb relationships in a sentence, placement of jargon, i.e., explication before or after each jargon, and the number of less familiar Chinese characters were manipulated to hypothetically differentiate readability. Methods: In a $2{\times}2$ mixed factorial experiment, 152 college students read two health messages regarding side effect of health functional food and energy drink. The participants' perceived readability was asked, and eight questions were developed to measure the participants' recognition of the health information. Results: Those who read messages manipulated to have high readability rated the message significantly higher than those who read messages with low readability. Also, the former answered the questions more correctly than the latter, implying the association between readability and knowledge acquisition regarding health. Conclusions: Readability is suggested as a factor determining the effect of health messages in affecting the public's health risk perception and relevant behaviors. Further studies to sophisticate the measurement itself and to examine the effect of actual public messages with different readabilities are suggested.