• Journal of Dairy Science and Biotechnology
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• 제32권1호
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• pp.55-62
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• 2014

본 연구는 국내 기능성 축산식품 관리제도 도입과 관련하여, 이를 반영하기 위한 기능성 물질(성분)의 과학적 분석기술 및 기능성 축산물별 검사방법 등 세부관리기준과 인증 방안을 마련하여 시행규칙을 제안하고자 한다. 기능성 축산식품을 관리하기 위한 새로운 법률 개정에 발맞추어 기능성 물질(성분)의 효용성(efficacy)과 안전성(safety)을 확인(검증)할 수 있는 분석 평가기술의 재정립을 통하여, 기능성 식품의 분석 평가 현황을 파악하고, 축산식품을 위한 기능성 물질의 범위를 정하여 이에 부합하는 표준검사법을 확립하고, 표준화를 제안한다. 본 연구를 통해 그 동안 우리나라에서 건강지향식품들의 지속적 노력에도 불구하고, 질적인 발전을 이루지 못한 과거의 문제점을 해결하여, 합리적인 관리체계 안에서 안전하고 우수한 품질을 갖는 기능성 축산식품을 제조 판매하는데 이바지 하며, 소비자의 건강증진은 물론 잘못된 건강기능식품의 섭취로 인한 피해를 방지하고자 한다.

• Fisheries and Aquatic Sciences
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• 제26권2호
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• pp.69-86
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• 2023

The bioactive secondary metabolites produced by sea cucumbers are very diverse with differences in composition, linkages, molecular weight, and various functional properties. Due to their physicochemical properties, these bioactive molecules in sea cucumbers have found applications in various market segments such as functional foods and cosmetics. Sea cucumber side dishes are a prominent food item in traditional cuisine in East Asian countries such as South Korea, China, and Japan. In addition, many studies have reported that the consumption of sea cucumbers can reduce the risk of cardiovascular disease, the pathogenesis of cancer cells, chronic inflammatory diseases, etc. In particular, many studies have recently reported the potential of sea cucumbers to develop functional products to reduce inflammation, oxidative stress, diabetes, and cancer. Additionally, these bioactive properties associated with sea cucumbers make them ideal compounds for use as functional ingredients in functional food products. However, no report has yet reviewed the properties of sea cucumbers related to functional foods. Therefore, in this review, the primary focus is given to collecting published scientific data (from 2019 to 2023) on the bioactive properties of sea cucumbers relevant to the functional food industry.

• 식품과학과 산업
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• 제40권4호
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• pp.31-39
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• 2007

• 셀메드
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• 제8권3호
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• pp.11.1-11.6
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• 2018

In vitro anti-obesity effects of anti-cancer (AC) functional kimchi in differentiated 3T3-L1 adipocytes were studied. We constructed three experimental groups: Control, standardized kimchi (SK), and AC functional kimchi (A-FK) that included active ingredients and Lactobacillus plantarum. Kimchi extracts did not show any cytotoxicity in pre-adipocytes in the concentration range of 1 - 5 mg/mL. A-FK significantly reduced fat droplet formation and absorbance in differentiated 3T3-L1 adipocytes, as shown by Oil red O staining, compared to Control and SK (P < 0.05). SK and A-FK reduced adipo-/lipogenesis related genes such as $C/EBP{\alpha}$, SREBP-1, LPL, and $LXR{\alpha}$ compared to Control (P < 0.05). Especially, A-FK more greatly reduced SREBP-1 and LPL compared to SK (P < 0.05). A-FK up-regulated the ${\beta}$-oxidation related gene CPT-1c and down-regulated the pro-inflammatory cytokine IL-6 compared to Control (P < 0.05). Based on the results, A-FK exhibited anti-obesity effects by inhibiting fat droplet formation and adipo-/lipogenesis related genes by regulating the ${\beta}$-oxidation related gene CPT-1c and pro-inflammatory cytokine IL-6. In previous studies, A-FK kimchi already exhibited a strong anti-cancer effect. These results indicate that A-FK increased anti-obesity activity in this model system due to its functional ingredients and anti-cancer functionality.

• Fisheries and Aquatic Sciences
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• 제24권5호
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• pp.197-206
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• 2021

Marine brown seaweeds are a source of functional ingredients with various biological properties. They have been used in the food and functional food industries. Brown seaweeds are divided into three parts of blades, stipe, and root. Normally seaweed blades were used as raw materials for biological research. However, there are limited uses on stipes of Ecklonia maxima (E. maxima) depending on the physicochemical, nutritional, and biological properties. Besides, the comparative studies of two structures of E. maxima, blades and stipe didn't discover previously. This study aimed to compare the potent antioxidant and anti-inflammatory activities of the two structures of E. maxima, blades and stipe in vitro studies to increase the utilization of the two structures of E. maxima. The enzyme-assisted hydrolysate from E. maxima showed significant antioxidant and anti-inflammatory activities. Among them, celluclast-assisted hydrolysate from E. maxima blades (EMBC) and viscozyme-assisted hydrolysate from E. maxima stipe (EMSV) expressed significant protection on hydrogen peroxide-induced oxidative stress. Moreover, EMBC and EMSV treatment remarkably reduced nitric oxide production by downregulation of pro-inflammatory cytokine expressions in lipopolysaccharide-stimulated Raw 264.7 cells. Especially EMBC showed strong inhibition on pro-inflammatory cytokine production compared to EMSV. Taken together research findings suggest that EMBC and EMSV possessed potent antioxidant and anti-inflammatory properties and may be utilized as functional ingredients in the food and functional food sectors.

• 유통과학연구
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• 제13권3호
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• pp.79-91
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• 2015

Purpose - First, the study identifies and analyzes consumer preferences with regard to health foods and supplements. Second, it identifies and analyzes consumer preferences with regard to the properties of Vitamin C supplements. Third, in order to provide a basic data for the development of Vitamin C supplements and to measure how consumers value the properties of different Vitamin C products, a consumer survey was conducted through the choice-based conjoint model. Based on the results, the research estimates consumers' relative product-related priorities as well as price levels and willingness to pay (WTP) for different product types, and makes suggestions regarding consumer-oriented new product development and progressive directions for the successful launch of health foods and supplements. Research design, data, and methodology - This study aims to define the attributes of health foods and supplements based on several characteristics including their natural ingredients, product price, product originality, natural ingredient content, and additional functional ingredients, and makes suggestions regarding strategic market pricing and product development for health foods and supplements according to customer attitudes and characteristics. The research used choice-based conjoint analysis methodology based on the Multinomial Logic Model and collected 94 questionnaires filled out by users of Korean Vitamin C supplements. Results - Product price is the most influential factor among the five analyzed properties. When consumers buy Vitamin C products, the relative significance level of four of the examined properties is as follows: 40.9% for product price, 23.3% for product originality, 21.9% for natural ingredient content, and 13.9% for additional functional ingredients. Vitamin C content is excluded as it is not a statistically significant factor. It is interesting that supplement manufacturers and retailers consider Vitamin C content to be very important whereas consumers do not regard it as an important factor at the time of purchase. The results for the marginal willingness to pay (MWTP) for each property of Vitamin C supplements show that consumers are willing to pay an additional 11,146 Korean won for a 50% increase in the natural ingredient content. With regard to product originality, consumers are willing to pay an additional 11,301 Korean won for products manufactured in Europe than for products manufactured in China. Moreover, consumers show a greater preference for products manufactured in Korea than in Europe. However, consumers are not willing to pay more for additional Vitamin C or additional functional ingredients added to Vitamin C products. Conclusions - According to the results of consumer research on Vitamin C supplements, which represent a popular health food supplement in Korea, most Korean health food and supplement companies are not consumer- or market-oriented when developing new products. Companies gather information from either R&D specialists or sales managers and their opinions are highly reflected in new product development. The study's results will help companies recognize the importance of understanding consumers' unmet needs in advance to develop new products in the future.

• 한국식품영양학회지
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• 제14권3호
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• pp.222-227
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• 2001

The production results of the oriental functional beverage, which is aimed at reducing the alcohol concentration in blood, are as follows. Different kinds of herb medicine ingredients were combined to achieve the balance between Yin And Yang. They were grouped according to their respective characteristics and extracted by heat, Then they were combined and produced following the most effective mixture ratio. The drink produced by this way consisted mainly of water, Sugar, mineral, protein and fiber were partially contained. Among the minerals, the proportion of calcium, potassium, magnesium was high and iron was also contained. This drink turned out to be effective in reducing the alcohol concentration in blood within a very short time when it was taken once after drinking and taken aging 30 minutes later, which would double the dosage. This result shows that development of such a functional beverage using the herbal medicine, At the same time it will play an important part in reducing the alcohol concentrate in blood after drinking liquors.

• 한국버섯학회지
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• 제15권4호
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• pp.155-163
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• 2017

Mushrooms and their extracts including purified ingredients, are currently used as foods, functional foods (and/or nutraceuticals), and medicines. These products have numerous bioactive compounds such as polysaccharides (mainly ${\beta}$-glucans), glycoproteins, nucleotide analogs, terpenoids, and polyphenols, which have exhibited antioxidant, antimicrobial, anticancer, antiviral, anti-obesity, and immunomodulatory activities. In this review, we discuss the current information on the biactivities of 10 popular mushrooms in Korea. We also summarize the information on mushrooms and the active compounds derived from them, as well as mushroom-based products such as foods, functional foods, and medicines. We believe this review could provide useful information for scientists and consumers who seek to develop new products and promote healthy food habits and lifestyle.

• 패션비즈니스
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• 제19권3호
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• pp.121-129
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• 2015

Aloe is a popular and effective agent used to cosmetic ingredient. It could replace artificial pigment on make-up base product and it is highly probable that might be useful as ingredients of multi-functional color cosmetic. In this study, we made a makeup base containing aloe extract and tested the effectiveness, safety and stability. Contents of polyphenol and flavonoid from the aloe extract were measured. To determine the antimicrobial effect from the aloe we used the paper disc diffusion method. We assessed the safety of make-up base containing aloe to cultured macrophage RAW 264.7 cells by MTT assay. Polyphenol contents of aloe extract and flavonoid respectively were 48 mg/g and 10 mg/g, in the 10 % concentration aloe extract. In case of aloe make-up base, the clear zone against Stapylococcus epidermidis was 9~11 mm and Stapylococcus aureus was also 9~11 mm. Growth activity of macrophage RAW 264.7 cells was over 80% in all concentration of make-up base containing aloe and general make base product. In conclusion aloe extract may be able to substitute the synthetic pigments and considered to be uses for ingredients multi-functional color cosmetic's ingredient.

• 대한화장품학회지
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• 제28권1호
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• pp.202-213
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• 2002

There have been a lot of research going on for developing a new blend of cosmetic ingredients. such as Porous sphere power, High functional composition power, Ultrafine power, UV sunscreen agent, Flat titanium dioxide etc. It's said that these ingredients will have multi functional effects on foundation users. Regarding foundation products. UV care effect is basic and consumers want special feelings for skin and its'transparency. People also look for a high performance foundation which helps skin stay shineless and flawless with a longlasting beautiful finish. A lot of cosmetics are produced in small quantities resulting in a greater variety depending on consumers'ages, hobbies, trends, season and environment, so more specific cosmetics should be developed. To satisfy more specific clientele, It is expected that special care product will come out. Foundations for the elderly and men are already being considered as well as ones for trans-genders are possibility. It's considered that fecundation is not a makeup but something in skin-care categories based on the development and production of high performonce foundations.