• 한국식품과학회지
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• 제52권2호
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• pp.144-148
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• 2020

Corn silk (Okmi-su) was anciently adopted as a material for tea or beverage. Corn silk extracts (CSE) contain bioactive phytochemicals such as phenolic acid, flavonoids, ascorbic acid, tannins, and glycosides. Under the impact of these functional components, CSE has benefits for antioxidation, diuresis, anti-diabetes, and dyslipidemia recovery. Nonetheless, its role in whole-body adiposity was not investigated; therefore, the effects of CSE on obesity were evaluated in high-fat diet-induced obese mice. Mice were assigned to either group (n=12); 1) normal diet (18% kcal from fat), 2) high-fat diet (45% kcal from fat, the control), 3) high-fat diet with CSE (800 mg/kg diet), and 4) high-fat diet with orlistat (500 mg/kg diet, a comparable control for weight loss). Our results showed that body weight, adiposity, and energy expenditure in obese mice were not altered by CSE. Lean body mass tended to decrease by CSE, which can be explained by stimulation of diuresis (p=0.06). In conclusion, our results suggest that dietary consumption of CSE does not influence the adiposity and underlying substrate utilization in high-fat diet-induced obese mice.

• 한국식품조리과학회지
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• 제28권4호
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• pp.479-487
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• 2012

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as a food material for food processing. In this study, the quality characteristics and antioxidant activities of chocolate to which mulberry pomace has been added were evaluated. Freeze-dried mulberry pomace was added to white chocolate at the level of 0, 0.5, 1.5 or 2.5%, and then the white chocolate ganache was put between two layers of dark chocolate. The moisture content and sweetness were not significantly different among treatments, but reducing sugar content was increased, according to the amount of mulberry pomace powder. The Hunter color L(lightness) and b(yellowness) values decreased, according to the mulberry pomace powder amount, whereas the a(redness) increased. The hardness increased according to the mulberry pomace powder amount. Total phenol and flavonoid contents increased, according to the mulberry pomace powder amount. Antioxidant activities(DPPH and hydroxyl radical scavenging activities) also increased, according to the mulberry pomace powder amount. The result of the sensory intensity test revealed that the scores of color, mulberry taste, hardness and chewiness were the highest in the 2.5% mulberry pomace powder added chocolate. Sensory preference test results showed that chocolate added with 1.5% mulberry pomace powder had the highest scores in color, flavor, taste, texture and overall preference. It is suggested that chocolate to which mulberry pomace powder has been added may be a functional chocolate, with high antioxidant activity.

• 한국자원식물학회지
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• 제32권3호
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• pp.207-219
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• 2019

Ultraviolet (UV) radiation is associated with the development of extrinsic skin aging. We performed in vivo assays in order to investigate the protective effect of a combination of grapefruit and rosemary extracts (cG&Re) on UVB-induced skin aging. The results indicated that cG&Re displayed elastase inhibitory activity in a dose-dependent manner. Topical application of cG&Re mitigated photo-aging related lesions such as skin erythema and thickening in photo-aged BALB/c mice dorsal skin, by preventing UVB-induced collagen degradation. Immunohistochemical analyses revealed that cG&Re stimulated SIRT-1 expression, and suppressed MMP-1 and $IL-1{\beta}$ expression. It was observed that expression of MMP-1 and -13 mRNA was downregulated in the cG&Re-treated group. Furthermore, cG&Re treatment drastically suppressed protein expression of MMP-1 and regulated the phosphorylation of p-38 kinase. As expected, oral administration of cG&Re resulted in the same SIRT-1, MMP-1, and $IL-1{\beta}$ expression patterns observed upon topical application of cG&Re in the UV-induced mice model. Overall, the current results demonstrated that cG&Re attenuated both the downregulation of MMP-1 expression and up-regulation of SIRT-1 expression, as well as decreased phosphorylation of MAPK in UVB-induced skin ageing mice model, suggesting that cG&Re might be used as an internal food ingredient for beauty-purposes as well as a functional food material.

• 한국식품과학회지
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• 제54권2호
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• pp.163-170
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• 2022

본 연구에서는 아로니아 추출물을 3가지 코팅물질로 미세캡슐화하여 설기떡에 첨가하고 물리화학적 특성 및 안토시아닌의 잔존률을 확인하고, 관능평가를 실시하여 소비자의 기호도를 평가하였다. 아로니아 가루를 첨가한 설기떡에 비해 미세캡슐을 첨가한 설기떡의 가용성 고형분, 수분함량, 적색도, 총 안토시아닌 함량과 총 폴리페놀 함량이 유의적으로 높았다. 철환원력은 말토덱스트린과 아라비아검 또는 카복시메틸셀룰로스를 혼합하여 제조된 미세캡슐을 첨가한 설기떡이 유의적으로 높았다. 안토시아닌 잔존률은 아로니아 가루를 첨가한 설기떡보다 미세캡슐화된 아로니아 가루를 첨가한 설기떡에서 유의적으로 높게 나타났고, 말토덱스트린으로 제조된 미세캡슐 또는 말토덱스트린과 아라비아검을 혼합하여 제조된 미세캡슐을 첨가한 설기떡의 안토시아닌 잔존률이 가장 높았다. 아로니아 가루 또는 미세캡슐을 첨가한 경우에 설기떡의 신맛과 떫은맛이 증가하였고, 코팅물질을 혼합 사용한 미세캡슐의 첨가가 설기떡의 색에 대한 기호도가 높았다. 이러한 결과는 말토덱스트린과 아라비아검을 혼합하여 제조된 미세캡슐을 설기떡에 첨가하는 방법이 아로니아의 안토시아닌을 보호하는 역할을 한다는 것을 보여준다.

• 한국식품영양학회지
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• 제37권1호
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• pp.17-29
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• 2024

To increase industrial applicability of Astragalus membranaceus (AM) as immunostimulating materials, hot-water extract (AME) was prepared from AM and fermented with Kimchi-lactic acid bacteria (Lactobacillus sakei & Leuconostoc mesenteroides) to prepare fermented AM-postbiotics (FAME). Although FAME prepared from AM-postbiotics did not show a significant enhancement in macrophage stimulating activity compared to non-fermented AME, crude polysaccharide (FAME-CP) fractionated by EtOH precipitation from FAME showed significantly higher macrophage stimulating activity than AME-CP. Compared to AME-CP, FAME-CP showed dramatic changes in component sugar and molecular weight distribution. FAME-CP was a polysaccharide with a major molecular weight distribution of 113.4 kDa containing Man (44.2%), Glc (19.3%), Gal (10.2%), GalA (10.2%), and Ara (7.4%) as sugar components. FAME-CP with enhanced macrophage stimulatory activity not only increased expression levels of mRNA genes encoding macrophage-activated factors (iNOS, TNF-α, MCP-1, IL-6, and COX-2), but also led the nuclear translocation of activated p65 and c-Jun. In conclusion, crude polysaccharide from AM-postbiotics fermented with lactic acid bacteria could increase industrial applicability as a functional material with enhanced immunostimulating activity than AME-CP.

• 한국식품영양학회지
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• 제25권4호
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• pp.842-849
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• 2012

본 연구는 구멍쇠미역을 대상으로 건강기능성식품의 소재로의 활용을 위한 가능성을 타진하고자 영양성분 분석을 통한 식품영양학적 접근 및 생리활성 기능을 분석하였다. 식품 영양학적 접근에서의 구멍쇠미역의 일반성분은 건량 기준으로 당질 45.4%, 조단백질 15.0%, 조지방 2.3% 및 조회분 33.1%이었고, 구멍쇠미역 100 g의 함유 열량은 262.3 kcal로 분석되었으며, 총 식이섬유소 함량은 34.0%로 나타났다. 또한, 총 18종의 아미노산으로 구성되었으며, 그 함량은 12,402.42 mg이었고, 무기질 중 칼륨의 함유량이 가장 높았고, 그 다음이 칼슘, 나트륨, 마그네슘 순으로 나타나, 알칼리성 재료임을 알 수 있었다. 구멍쇠미역 추출물의 총 페놀 함량 및 총 플라보노이드 함량분석 결과, 각각 $34.1{\pm}2.56mg/g$과 $4.9{\pm}0.26mg/g$으로 나타났다. 다양한 항산화 평가 모델(DPPH, FRAP, 환원력, ABTS)을 통하여 구멍쇠미역 추출물의 항산화 활성을 측정한 결과, 구멍쇠미역 추출물의 농도가 증가함에 따라 항산화능이 유의적으로 증가하는 것으로 나타났다. 이상의 결과로부터 구멍쇠미역은 식품으로서의 이용가치가 매우 크며, 구멍쇠미역 추출물은 항산화능이 있음을 확인할 수 있었다.

• 한국식품과학회지
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• 제30권2호
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• pp.413-418
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• 1998

한국산 치커리 뿌리의 식품학적 가치를 재조명하기 위하여, 볶음온도$(120{\sim}180^{\circ}C)$와 볶음시간($10{\sim}40$분)을 달리하면서 치커리차의 품질에 관련된 관능적 및 기능적 특성의 변화를 검토하였다. 갈색도는 볶음이 진행됨에 따라 증가하는 경향을 보였다. 볶음조건별 치커리 추출물의 전자공여작용과 아질산염 소거작용은 볶음처리 온도와 시간이 증가함에 따라 증가하면서, 무처리 대조구보다 각각 2배와 3.6배 정도의 높은 활성을 나타내었다. 치커리의 볶음처리에 따른 페놀성 성분의 함량과 과산화물가 측정에 의한 항산화성의 변화는 볶음온도 $160^{\circ}C$, 볶음시간 30분에서 가장 높은 값을 나타내었다. 치커리차의 관능적 기호도는 볶음이 진행됨에 따라 점차 증가하였으나, 고온에서 장시간 볶음시에는 기호도가 떨어져 볶음온도 $170^{\circ}C$, 볶음시간 30분 이상의 조건에서는 기호도가 감소하는 경향을 보였다. 볶음조건에 따른 치커리차 물추출물의 기능적 특성들 간의 상관관계에서 전자공여작용은 갈색도 및 페놀성 성분 함량과 정의 상관관계를 나타내었다. 치커리추출물의 항산화성과 페놀성 화합물의 함량은 높은 정의 상관관계를 나타내었으며, 아질산염 소거작용은 갈색도 및 전자공여작용과 높은 정의 상관관계를 나타내었다.

• 한국식품영양학회지
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• 제34권5호
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• pp.477-486
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• 2021

To utilize Malus pruniforia Borkh. as a functional material, cold-water (CW), hot-water (HW), and 70% ethanol (EtOH) extracts were prepared, and their antioxidant and anti-inflammatory activities were compared. The antioxidant activity of the HW extract evaluated by ABTS and DPPH radical scavenging and FRAP activity was significantly effective. The total polyphenol content of the HW extract was also higher by 15.5±0.7 mg GAE/g extract compared to other extracts. The EtOH extract showed significantly decreased TNF-α (39.8%), IL-6 (65.5%), and NO (34.9%) levels in RAW 264.7 cells compared to the LPS-induced control group. The levels of IL-6 (21.1%) and IL-8 (19.3%) were significantly decreased by treatment of EtOH extract in HaCaT keratinocytes induced with TNF-α and IFN-γ. The UHPLC-MS results indicated that the EtOH extract might have chlorogenic acid and phlorizin as the major compounds. This was validated using HPLC-DAD, which showed that the EtOH extract had higher levels of chlorogenic acid and phlorizin (1,185±58 and 470±10 ㎍/g extract, respectively). In conclusion, the present study suggested that the anti-inflammatory activity of the EtOH extract was more effective than the CW and HW extracts, and chlorogenic acid and phlorizin could be used as indicator compounds and functional substances.

• 한국식품영양과학회지
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• 제46권2호
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• pp.185-195
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• 2017

본 연구는 지역특산자원인 우슬과 발아벼를 이용하여 Achyranthes japonica Nakai-Rice Pilsner(ARP) 맥주를 제조하고 얻어지는 맥주박의 활용가치를 평가하여 소규모 맥주 제조사의 부가가치 생산과 제품개발을 위한 기초자료로 활용하고자 수행되었다. ARP 맥주 제조 시 당화 및 농축공정에서 얻어지는 맥주박 brewer's spent grain(BSG, 맥아와 미아)와 brewer's spent material(BSM, 우슬)의 $25^{\circ}C$, $60^{\circ}C$, 그리고 $100^{\circ}C$ 열수 추출액을 제조하고 이들의 영양성 및 기능성을 평가하였다. ARP 맥주박 BSG와 BSM의 열수 추출액의 유용성분 추출량은 추출온도와 시간에 따라 차이를 나타내었으며 ${\gamma}-aminobutyric$ acid(GABA), 사포닌, 나이아신 성분은 $60^{\circ}C$에서 3시간 이상의 추출에서 함량이 높게 나타났지만, 총폴리페놀 성분과 항산화능[1,1-diphenyl-2-picrylhydrazyl(DPPH) 라디칼 소거능 및 환원력]의 경우 $100^{\circ}C$에서 1시간 추출 시 가장 높은 값을 나타내었다. 엽산의 경우 BSG는 $100^{\circ}C$에서, BSM은 $60^{\circ}C$에서 추출된 시료가 높은 함량을 나타내었다. 전체적으로 영양성과 기능성을 모두 고려해볼 때 $60^{\circ}C$에서 3시간의 열수 추출조건이 바람직한 조건으로 보인다. 이 조건하에서 BSG 추출액의 경우 GABA $186.1{\mu}g/100mL$, 나이아신 $67.9{\mu}g/100mL$, 엽산 $80.9{\mu}g/100mL$, 총폴리페놀 $198.8{\mu}g$ gallic acid equivalent(GAE)/100mL, DPPH 라디칼 소거능 $90.0{\mu}g\;GAE/100mL$, 환원력 $8.4{\mu}g\;GAE/100mL$, BSM 추출액의 경우 사포닌 $300.2{\mu}g$ diosgenin equivalents/100 mL, 나이아신 $1,209.7{\mu}g\;GAE/100mL$, 엽산 $18.0{\mu}g\;GAE/100mL$, 총폴리페놀 $270.4{\mu}g\;GAE/100mL$, DPPH 라디칼 소거능 $1,049.9{\mu}g\;GAE/100mL$, 환원력 $505.5{\mu}g\;GAE/100mL$를 보이는 것으로 나타났다. BSM의 열수 추출액은 BSG 추출액에 비하여 수용성 비타민의 경우 약 4~18배, 총폴리페놀 함량은 1.4배, 항산화능은 약 11~60배 높게 나타나 영양성 및 기능성 모두 우수한 것으로 나타났다. 본 연구 결과를 볼 때 ARP 맥주박은 영양성 및 기능성 면에서 우수한 자원으로 $60^{\circ}C$에서 3시간 열수 추출물을 향후 제품 개발에 활용 가능할 것으로 판단된다.

• 한국약용작물학회지
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• 제24권4호
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• pp.271-276
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• 2016

Background: In the present study, we established an HPLC (high performance liquid chromatography)-analysis method for the determination of marker compounds as a part of the material standardization for the development of health-functional foods from Salvia plebeia R. Br. extract. Methods and Results: The quantitative determination method of hispidulin as a marker compound was optimized by HPLC analysis using a YMC hydrosphere C18 column with a gradient elution system. This method was validated using specificity, linearity, accuracy, and precision tests. It showed a high linearity in the calibration curve with a coefficient of correlation ($r^2$) of 0.999995. The method was fully validated, and was sensitive, with the limit of detection (LOD) at $0.09{\mu}g{\cdot}m{\ell}^{-1}$ and limit of quantification (LOQ) at $0.27{\mu}g{\cdot}m{\ell}^{-1}$. The relative standard deviation (RSD) values of the data from intra- and inter-day precision were 0.05 - 0.22% and 0.32 - 0.42%, respectively, and the intra- and inter-day accuracy of hispidulin were 99.5 - 102.3% and 98.8 - 101.5%, respectively. The average content of hispidulin in Salvia plebeia R. Br. extract was $3.945mg{\cdot}g^{-1}$ (0.39%). Conclusions: These results suggest that the developed HPLC method is very efficient, and that it could contribute to the quality control of Salvia plebeia R. Br. extracts as a functional ingredient in health functional foods.