• Journal of Microbiology and Biotechnology
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• 제33권4호
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• pp.519-526
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• 2023

Panax ginseng is one of the most important herbal medicinal plants consumed as health functional food and can be fermented to achieve better efficacy. Lacticaseibacillus, one of the representative genera among lactic acid bacteria (LAB), has also been used as a probiotic material for health functional foods due to its beneficial effects on the human body. To achieve a synergistic effect by using these excellent dietary supplement ingredients together, a novel LAB strain was isolated from the root of 6-year-old ginseng. Through similarity analysis of 16S rRNAs and whole-genome sequences, the strain was confirmed as belonging to the genus Lacticaseibacillus and was named L. casei KGC1201. KGC1201 not only met all safety standards as food, but also showed excellent probiotic properties such as acid resistance, bile salt resistance, and intestinal adhesion. In particular, KGC1201 exhibited superior acid resistance through morphological observation identifying that the cell surface damage of KGC1201 was less than that of the L. casei type strain KCTC3109. Gene expression studies were conducted to elucidate the molecular mechanisms of KGC1201's acid resistance, and the expression of the glycosyltransferase gene was found to be significantly elevated under acidic conditions. Exopolysaccharides (EPSs) biosynthesized by glycosyltransferase were also increased in KGC1201 compared to KCTC3109, which may contribute to better protection of KGC1201 cells from strong acidity. Therefore, KGC1201, with its increased acid resistance through molecular mechanisms and excellent probiotic properties, can be used in health functional foods to provide greater benefit to overall human health and well-being.

• 한국식품위생안전성학회지
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• 제37권1호
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• pp.29-37
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• 2022

본 연구에서는 발효노니를 건강기능식품 소재로 활용 시 기초자료로 제공하고자 발효노니 추출물 및 지표성분의 면역활성 증진 효과를 평가하였다. RAW 264.7 대식세포에서 발효노니 추출물 및 지표성분 6종을 처리하여 XTT 세포독성평가, Nitric Oxide 생성 측정, Cyokine 생성 측정, immune marker genes 발현분석 수행하였다. 뿐만 아니라 양성대조군으로 LPS와 기능성 원료로 사용되고 있는 발효홍삼 추출물을 사용하였다. 그 결과 모든 처리 농도 및 처리군에서 세포독성이 관찰되지 않았으며, 지표성분 6종 중 SCP 및 ASE에서 NO 생성이 증가됨을 확인하였다. 뿐만 아니라 ASE 처리군에서는 IL-6 및 IL-1β의 생성이 증가되었으며, iNOS 및 TNF-α의 immune marker genes 발현이 증가됨을 확인하였다. 발효노니 추출물 효능 평가에서는 발효시 NO 생성 및 IL-6, IL-1β의 생성, COX2의 발현이 증가되는 것으로 나타났다. 이러한 연구 결과는 발효노니 추출물 및 지표성분의 선천면역 활성증가를 타나내며 노니 및 발효노니 표준화 연구에서 지표성분으로 사용 가능성을 제시한다. 따라서 발효노니는 면역증진 활성을 갖는 제품 개발에 있어서 유용한 기능성 식품소재로써 사용될 수 있으며, 우수한 효능을 나타내는 지표성분은 유용성분으로 이용이 가능할 것으로 사료된다.

• Journal of Dairy Science and Biotechnology
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• 제36권3호
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• pp.146-154
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• 2018

There are more than 25 species of Mentha plants, which are aromatic perennial herbs. Currently, these species are being widely used with great interest because of various clinical findings regarding their health benefits. This is due to the abundance of volatile compounds that could expedite environmental interactions such as protection against herbivores, parasites, pathogens, and so on. Therefore, in this study, the antimicrobial effect of Mentha piperita (peppermint) oil on Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis were investigated using the spot-on-lawn method. The results show that Mentha piperita (peppermint) oil exhibited antimicrobial activities against Bacillus cereus, Staphylococcus aureus, and Cronobacter sakazakii; however, it did not inhibit the growth of Salmonella Enteritidis. This shows that the antimicrobial effect of Mentha piperita (peppermint) oil is effective against both Gram-positive and Gram-negative bacteria. Hence, in the present study, Mentha piperita (peppermint) oil was shown to have strong antimicrobial activities; it could be used as a potential food additive for improving the quality of various milk-based products due to its various bioactive properties. Future studies should be conducted for manufacturing functional dairy products with the addition of peppermint oil to prevent and/or alleviate specific diseases.

• 한국의류산업학회지
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• 제26권3호
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• pp.273-278
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• 2024

Consumer preferences for food are influenced by personal values and personalities. Social, economic, and cultural developments in modern society have influenced consumer lifestyles and brought about multiple changes in consumption patterns. In the beauty market, consumers are now more interested in specialized offerings, and an increasing number of people are opting for customized products in a market structure where mass production has led to mass consumption. Hair products are now manufactured as functional cosmetics designed to maintain and improve scalp health and hair growth by removing waste from the scalp and adding fragrance for cleanliness, breaking away from the concept of general cosmetics. Many studies have focused on personalized products in the cosmetics industry. This study aimed to accurately determine scalp types and further diagnose individual scalp conditions using a scalp diagnostic device. Based on the diagnoses, it recommended and provided personalized shampoos in order to understand how these shampoos improved scalp health. By objectively analyzing and comparing scalp conditions before and after using customized shampoos, the study demonstrated a significant effect on scalp health. The results of this study confirmed the perception and effectiveness of personalized shampoos.

• 고려인삼연구와산업
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• 제1권2호
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• pp.9-16
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• 2007

• Journal of Dairy Science and Biotechnology
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• 제41권4호
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• pp.219-229
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• 2023

Consumer demand for products with health benefits and natural ingredients is significant for the expansion of functional foods. Edible films and coatings are an excellent way to diversify the market for functional foods and as substitutes for the prevailing packaging and products. Incorporation of whey protein (WP) and its active ingredients into edible films and coatings is a promising technique that can be applied to various food products. Numerous combinations can be used on an industrial scale depending on the purpose, product, nature of the film, type of active ingredient, and type of inclusions. In this review, we describe several characteristics of edible WP films and coatings used as novel packaging materials. WP-based packaging can play a beneficial role in sustainability because of the option of recycling materials rather than incinerating, as in synthetic laminates, because of the use of natural byproducts from the food industry as raw materials. However, cost-effectiveness is a driving force against industrial setbacks in current and future WP processing developments. The industrial application of this new technology depends on further scientific research aimed at identifying the mechanism of film formation to improve the performance of both the process and product. Furthermore, research such as consumer studies and long-term toxicity assessments are required to obtain significant market shares.

• Food Science and Biotechnology
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• 제16권5호
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• pp.740-746
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• 2007

Fruit juices such as grape juice are associated with healthy products by consumers because of the many health benefits they provide. Farm produced (FPGJ) and commercially produced grape juice (CPGJ) in South Korea were compared and studied through the evaluation of their physicochemical, functional, and sensory properties. The results of this study show that FPGJ's physicochemical properties are more varied than CPGJ. The pH, titratable acidity, and total soluble solids of FPGJ were higher than CPGJ. FPGJ had a higher mean value for total phenolics ($2,558.20{\pm}50.06\;mg/L$ GAE), total flavonoid ($3,236.80{\pm}56.11\;mg/L$), total anthocyanin ($559.88{\pm}3.51\;mg/L$), and radical scavenging activity (86.48%) than CPGJ, although the differences were significant only with regard to total flavonoid and total anthocyanin. This study also demonstrates that CPGJ is preferred in terms of sensory evaluation. These properties may be used as a basis for the optimization of processing to produce a higher quality grape juice.

• 한국식품영양학회지
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• 제31권3호
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• pp.388-394
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• 2018

This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

• Journal of Microbiology and Biotechnology
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• 제30권6호
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• pp.903-911
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• 2020

Addition of probiotics to yogurt with desired health benefits is gaining increasing attention. To further understand the effect of probiotic Lactobacillus plantarum on the quality and function of fermented milk, probiotic fermented milk (PFM) made with probiotic L. plantarum K25 and yogurt starter (L. delbrueckii ssp. bulgaricus and Streptococcus thermophilus) was compared with the control fermented milk (FM) made with only the yogurt starter. The probiotic strain was shown to survive well with a viable count of 7.1 ± 0.1 log CFU/g in the PFM sample after 21 days of storage at 4℃. The strain was shown to promote formation of volatiles such as acetoin and 2,3-butanediol with milk fragrance, and it did not cause post-acidification during refrigerated storage. Metabolomics analysis by GC-MS datasets coupled with multivariate statistical analysis showed that addition of L. plantarum K25 increased formation of over 20 metabolites detected in fermented milk, among which γ-aminobutyric acid was the most prominent. Together with several other metabolites with relatively high levels in fermented milk such as glyceric acid, malic acid, succinic acid, glycine, alanine, ribose, and 1,3-dihydroxyacetone, they might play important roles in the probiotic function of L. plantarum K25. Further assay of the bioactivity of the PFM sample showed significant (p < 0.05) increase of ACE inhibitory activity from 22.3% at day 1 to 49.3% at day 21 of the refrigerated storage. Therefore, probiotic L. plantarum K25 could be explored for potential application in functional dairy products.

• Journal of Dairy Science and Biotechnology
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• 제31권2호
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• pp.109-125
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• 2013

Recently, functional foods and bioactive components in foods have drawn the attention and interest of food scientists, nutritionists, health professionals, and general consumers. Bioactive whey protein is a highly concentrated milk serum isolate or concentrate, which is high in protein (80~90% protein by weight), carbohydrate- and sugar-free, and nonfat or very low in fat. Bioactive whey protein enhances both healthy and deficient immune systems. In general, ultrafiltered whey protein contains various whey protein concentrate peptides, which could be used for manufacturing probiotics added to health beverages. Hence, the objective of this paper was to review the published literature on research of new functionally improved health beverages using various bioactive components extracted from milk and dairy products.