• Proceedings of the Korean Society of Crop Science Conference
• /
• 1999.11a
• /
• pp.25-79
• /
• 1999

To evaluate the historical changes and future counterplan of food culture in Korea . the following were surveyed : the scale of foodseivice industry. the consumer attitude on functional health food. the fancy and using frequency of fastfood in the growing generation, the actual state on use of imported food. consumer opinions in selecting factor of functional and organic foods. the actual state and consumer attitude on the imported foods, long-term prospect of food service industry in futures. the production of food rubbishes and their reusing rates. the production scales and toxicity problems of agricultural medicines including the postharvest agricultural medicine. the consumer anxiety such as potential environmental and human health risks associated with GMOs (genetically modified organisms) and the import state of GMOs, long-term prospect of population increase in world, and aged population of over 65 years and their social index in Korea, self-supporting rate and national security of food in Korea. the prospect for demand and supply of grains in Korea and world. decrease of the farming population and the decrease problem of agricultural productivity. the problem on the introduction of direct payment system for a farmhouse, and other social problem etc. In cases of 1996, self-supporting rate of food in Korea was the lowest as $26.4{\%}$ in the world but those countries such as USA, UK France, Canada and Denmark were $134.0{\%}\;122.0{\%}$. $190.0{\%}$. $179.0{\%}\;and\;134.0{\%}$, respectively. in 1997 Therefore. our food security appeared as a very serious problem in a viewpoint of the national security That's why this very important Symposium will be held by agriculture-related three Societies to see the last year of 1999 out and the new millennium in.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.48
• /
• pp.1-12
• /
• 2003

Vitamin E is a fat-soluble vitamin that exists in eight different forms, which are $\alpha$, $\beta$, $\gamma$, and $\delta$ tocopherol, and $\alpha$, $\beta$, $\gamma$, and $\delta$ tocotrienol. Tocopherols and tocotrienols are important antioxidant in foods, feeds and their raw materials, where they scavenge lipid radicals. Each form has its own biological activity, the measure of potency or functional use in the body. Antioxidants such as vitamin E act to protect cells against the effects of free radicals, which are potentially damaging by-products of the body's metabolism. Free radicals can cause cell dam-age that may contribute to the development of cardiovascular disease and cancer, The content of tocopherols and tocotrienols vary depending on the environmental condition such as growing regions, temperature, crops and varieties. This report deals with chemical and physical properties and extends to their nutritional and health effect on the tocopherols and tocotrienols in cereal grains.

• Journal of Dairy Science and Biotechnology
• /
• v.25 no.1
• /
• pp.47-54
• /
• 2007

The labeling for functionality of food or food components are recognized globally and are essential for the growth of dairy product industry. To expand the functional claims of dairy product especially fermented milk product, the regulations restricting the labeling of functionality should be amended as soon as possible. The labeling regulations of functionality and efficacy for processed and functional foods in related Acts and subordinated statues such as definition, scope of claims, etc. were reviewed and the problems existed in the system were identified. The definition and classification of efficacy for processed food in Food Sanitation Act were analyzed to revise the labeling regulation of dairy product. A draft of amended labeling regulation for the functionality of dairy product is proposed, which provides consumers with appropriate information of beneficial effects on health purpose for human body structure and function. In order to develop the dairy products and related industries, these contents should be considered when the annexed Table 14 in the Enforcement Rule of the Processing of Livestock Products Act is amended.

• Food Science of Animal Resources
• /
• v.42 no.1
• /
• pp.34-45
• /
• 2022

Spirulina platensis was included at 2.5%, 5%, and 7.5% of the diet as a phytobiotic either as a crude preparation or after enrichment by a biosorption process and fed to 126 Japanese quail and the eggs collected and examined for 6 weeks. Assessments were made of physical and chemical characteristics of the eggs. All treatments with added Spirulina increased unsaturated fatty acids and decreased saturated fatty acids with the largest responses for linolenic (omega 3) and oleic (omega 9) acids. The changes in fatty acids were greater with enriched than crude Spirulina. These results suggest that eggs from quail fed with Spirulina may have positive effects on human health.

• Journal of Dairy Science and Biotechnology
• /
• v.35 no.2
• /
• pp.93-97
• /
• 2017

Linum usitatissimum L. (flaxseed) is emerging as an important functional food ingredient because of its rich contents, namely, ${\alpha}$-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber, which are potentially beneficial for human health. Furthermore, flax or flaxseed oil has also been incorporated as a functional food ingredient into various foods such as milk, dairy products, and meat products. Flaxseed is known to possess antimicrobial activity in vitro and in vivo, but its growth-stimulating effect on lactic acid bacteria is not clear. Hence, the objective of this study was to determine whether crude flaxseed extract stimulated the growth kefir-isolated lactic acid bacteria in vitro. The result of this study showed that Lactobacillus kefiranofaciens DN1, Lactobacillus brevis KCTC3102, Lactobacillus bulgaricus KCTC3635, and Lactobacillus plantarum KCTC3105 treated with $100{\mu}L$ of crude flaxseed extract showed significantly higher growth than the control treated with $100{\mu}L$ of water (p<0.05). Based on the results of this study, crude flaxseed extract could be used as a growth stimulator for lactic acid bacteria in various food applications, including production of milk and dairy products.

• Journal of Dairy Science and Biotechnology
• /
• v.31 no.2
• /
• pp.109-125
• /
• 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.

• Journal of Food Hygiene and Safety
• /
• v.26 no.4
• /
• pp.302-307
• /
• 2011

One of the most important objectives of post-marketing monitoring of dietary supplements is the early detection of unknown and unexpected adverse events (AEs). Several causality algorithms, such as the Naranjo scale, the RUCAM scale, and the M & V scale are available for the estimation of the likelihood of causation between a product and an AE. Based on the existing algorithms, the Korea Food & Drug Administration has developed a new algorithm tool to reflect the characteristics of dietary supplements in the causality analysis. However, additional work will be required to confirm if the newly developed algorithm tool has reasonable sensitivity and not to generate an unacceptable number of false positives signals.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.20 no.5
• /
• pp.1275-1281
• /
• 2006

This research was planned and executed to evaluate how the nutritional composition and antioxidants contents and antioxidative activity of a composite with Eleutherococcus senticosus and several oriental medicinal herbs . Also, can effect health conditions of people who are suffering from diet-related disease like obesity and hyperlipidemia by taking healthy foods with a composite with Eleutherococcus senticosus and several oriental medicinal herbs in a form of nutritional supplement with our daily meals. With this observation, we found out that a composite with Eleutherococcus senticosus and several oriental medicinal herbs has dietary fiber, Zn, Cu, Fe and water soluble antioxidants and effect on antioxidative activity. We concluded that we could apply the components in a form of various foods. The information we received from this conclusion will be a basic information on how we can apply oriental medicinal resources into other foods and in the field of functional food research, which already draes sizable attention world-wide.

• Journal of Dairy Science and Biotechnology
• /
• v.16 no.2
• /
• pp.98-105
• /
• 1998

Various peptides derived from food are among the most potent physiologically active agents known, and include anticancer peptides, angiotensin converting enzyme(ACE) inhibitor exhibiting antihypertension action, opioid peptides, antithrombotic peptides, hypocholesterolemic peptides, immunomodulators, calcium absorption enhancers, and other peptides. Hydrophobic peptides extracted from a Cheddar-type cheese slurry were fractionated by gel chromatography and repeated HPLC. A peptide fraction from HPLC showed high cytotoxicity on the tumor cell lines such as a human colon carcinoma, and comprised of Tyr, Ser, Leu, Gly, and others. Hypocholesterolemic peptides were isolated from peptic hydrolyzates of casein and soy proteins. Macropeptides of 1,000${\sim}$5,000 dalton were effective on reducing the cholesterol level of mouse serum. Peptides showing high Krigbaum hydrophobicity and ANS surface hydrophobicity resulted in high hypocholesterolemic effect and fecal steroid concentrations. Caseinomacropeptides(CMP) were isolated from whey powder and treated with soluble and immobilized trypsin to obtain antithrombotic peptides. One fraction from the CMP hydrolyzed with immobilized trypsin for 24h exhibited high antithrombotic activity with 52.5% inhibition of platelet aggregation. These result suggested that peptides from various milk products could be utilized as a good bioactive agents for developing health functional foods.

• 한국유가공학회:학술대회논문집
• /
• 1998.05a
• /
• pp.22-29
• /
• 1998

Various peptides derived from food are among the most potent physiologically active agents known, and include anticancer peptides, angiotensin converting enzyme(ACE) inhibitor exhibiting antihypertension action, opioid peptides, antithrombotic peptides, hypocholesterolemic peptides, immunomodulators, calcium absorption enhancers, and other peptides. Hydrophobic peptides extracted from a Cheddar-type cheese slurry were fractionated by gel chromatography and repeated HPLC. A peptide fraction from HPLC showed high cytotoxicity on the tumor cell lines such as a human colon carcinoma, and comprised of Tyr, Ser, Leu, Gly, and others. Hypocholesterolemic peptides were isolated from peptic hydrolyzates of casein and soy proteins. Macropeptides of 1,000${\sim}$5,000 dalton were effective on reducing the cholesterol level of mouse serum. Peptides showing high Krigbaum hydrophobicity and ANS surface hydrophobicity resulted in high hypocholesterolemic effect and fecal steroid concentrations. Caseinomacropeptides (CMP) were isolated from whey powder and treated with soluble and immobilized trypsin to obtain antithrombotic peptides. One fraction from the CMP hydrolyzed with immobilized trypsin for 24h exhibited high antithrombotic activity with 52.5% inhibition of platelet aggregation. These results suggested that peptides from various milk products could be utilized as a good bioactive agents for developing health functional foods.