• Korean Journal of Agricultural Science
• /
• v.38 no.2
• /
• pp.277-284
• /
• 2011

The compositions of health functional food products (HFFP; 18 products) containing gamma linolenic acid (GLA; $C_{18:3}$, n-6) and omega-3 fatty acids (EPA and DHA) were investigated. The contents of index components (especially, GLA and omega-3) in HFFPs were monitored by GC-FID analysis. Among the GLA products (sample No. 1~8), the content of GLA in most samples (except sample No.6) ranged from 8.04 to 9.98 g/100 g. These results were suitable for the reference standard (more 7.0 g/100 g) of HFF. In the omega-3 products (sample No. 10 and 15) derived from harp seal oil (HSO), the total contents of EPA and DHA were 14.21-15.98 g/100 g, respectively. These values were suitable for the reference standard (more 12.0 g/100 g) of HFF. Besides, among the omega-3 products (sample No.9, 11~14, 16~18) derived from fish oil, the total content of EPA and DHA ranged from 24.11 to 31.20 g/100 g. These results were suitable for the reference standard (more 18.0 g/100 g) of HFF. In the result of TLC analysis, the HFFPs of 18 were mainly composed of triacylglycerols (TAGs). The content of trans fatty acid in 18 HFFPs was detected in less than 0.30 g/100 g. For the detection of trans fatty acid, $^1H$-NMR (600 MHz) can be used because chemical shift of trans fatty acid was observed at 5.3 ppm in this study.

• Culinary science and hospitality research
• /
• v.10 no.2
• /
• pp.107-120
• /
• 2004

In recently, foods must to be contained a health point and fashionable feeling, mayonnaise was called pronoun of dressing must be changes to new products. At this point, new type's dressing oil was research and developing used for raw- materials of 13 kinds. Red pepper seasoning oil, seasoning soy sauce, seasoning solution and seasoning oil were manufactured from soy sauce, vinegar, garlic etc. Manufacturing of new type's dressing oil(DO) could from only blending of these seasoning raw-materials. The result of organoleptic test about vegetables, pizzas and meats was esquired a distinction. According to, it was treated to addition of a functional raw-materials. In this study, it was investigated red pepper DO and DO for diabetic, adult disease patient as well as DO for children, Japanese dining room, general man etc. But these DO products had trouble to layer separation of upper layer and bottom layer, this problem was happened to shaking. This troubles were able to treat gums and emulsifiers.

• Journal of the East Asian Society of Dietary Life
• /
• v.15 no.3
• /
• pp.257-263
• /
• 2005

In this study, lotus root(Nelumbo nucifera G.) which has been used in oriental medicine and folks remedy, was studied to apply to functional foods. We investigated the effects of the lotus root extracts(LTE) with hot water on the reduction of serum lipid and improvement of blood parameters in rats fed high fat diet for 5 weeks. Sprague-Dawley rats weigh $150g\pm15g$, were randomly assigned to 4 groups such as basal diet only(BDG), high fat diet without LTE(FDCG), high fat diet with $6\%$ LTE(FD6L), high fat diet with $12\%$ LTE(FD12L). The results of this study were as follows. Hematological data were not significantly different among 4 groups. Serum transferrin concentration and GOT activity were reasonable levels in FD6L and FD12L groups compared with FDCG group. Total cholesterol, LDL-cholesterol, triglyceride in serum and atherogenic index were remarkably reduced in LTE supplemented groups as compared with the control group. But HDL-cholesterol contents in FD6L and FD12L groups were significantly increased compared with that in control group. These results imply that lotus root extracts could be used as a potent food resources for decrease of serum lipid concentration.

• Preventive Nutrition and Food Science
• /
• v.11 no.4
• /
• pp.348-357
• /
• 2006

Nano is a unit that designates a billionth; accordingly nanotechnology could be described as the study and applications of the unique characteristics and phenomena of nanometer size materials. Applications of nanotechnology fall into two categories (one is top-down and the other is bottom-up). Currently, most products are the results of the top-down approach. Nanofoods have distinct functional characteristics stemming from the size, mass, chemical combinations, electrolytic features, magnetic properties of food sources at the nano level and which can be applied for safe absorption and delivery into the body. The greatest advantage of nanofood is that it permits the efficient use of small quantities of nutritional elements by increasing digestive absorption ability and by delivering natural elements without any change in their original characteristics. On the other hand, there are still unsolved problems, such as questions about safety and introduction of harmful material. The demand for new commercial food products is increasing, and commercial food producers are gradually combining nanotechnology and traditional food preparation methods. Nanofoods will improve our eating habits remarkably in the future. Tomorrow we will design nanofoods by shaping molecules and atoms. It will have a big impact on the food and food-processing industries. The future belongs to new products and new processes with the goals of customizing and personalizing consumer products. Nanotechnology is expected to be applied to not only foods themselves, but also to food packaging, production, safety, processing and storage. Also, it is believed that nanotechnology will be applied tracking finished products back to production facilities and even to specific processing equipment in those facilities. The aim of this study is the introduction of technology, applications, products, markets, R&D, and perspectives of nanofoods in the food industry.

• Journal of Nutrition and Health
• /
• v.41 no.1
• /
• pp.5-12
• /
• 2008

In order to investigate whether Eisenia bicyclis (EB) as a functional food material improves serum lipid status, supplementation of EB powder or EB extract to the high fat/cholesterol diet was tested in 6-week old male Sprague-Dawley rats for four weeks. In the first experiment, four kinds of seaweed powder -Eisenia bicyclis (EB), Undaria pinnatifida (Up), Laminaria japonica (LJ), and Ecklonia stolonifera (ES) were compared with alginic acid (ALG) as well as control. In the second experiment, EB water extract and EB ethanol extract and EB pill containing EB and LJ powder were compared with the EB powder. Amounts of dietary fiber contained in experimental diets were adjusted to provide 5% of diets. Serum total cholesterol was significantly lower only in rats fed LJ or EB powder, but HDL cholesterol was higher in rats fed UP, LJ, ES or EB powder. Ratios of HDL-/total cholesterol of all seaweed groups including ALG were significantly higher than that of the control group. Serum triglyceride was lower in LJ, EB nd ES powder groups than the control group. In comparison of EB extracts, triglyceride level was decreased in rats fed only EB water extract as compared to control rats, but HDL cholesterol was elevated with both water and ethanol extracts. Serum levels of total cholesterol, triglyceride were decreased and HDL cholesterol was increased by the EB pill. Serum levels of thiobarbituric acid-reactive substances were lower in rats fed ES powder, and EB powder, EB water extract or EB pill, as compared to the control rats. Supplementation of EB powder and EB pill reduced serum level of GOT and GPT, respectively, as compared to the control group. In conclusion, EB and EB pill improve serum lipid status and may be utilized as ingredient of functional foods for the purpose of improving serum lipid profile and inhibiting peroxidation of lipids.

• Toxicological Research
• /
• v.35 no.3
• /
• pp.215-224
• /
• 2019

As various populations are rapidly becoming an aging society worldwide and interest in health issues has increased, demand for functional foods including herbal products has increased markedly to maintain a healthy state which has led to safety issues about their intake as an inevitable result. The objective of this study was to identify the safety profile of a Korean red ginseng and Salvia plebeia R. Br. extract mixture (KGC-03-PS) which is a valuable ingredient that can be used as a functional food. In the present study, the subacute oral toxicity and bacterial reverse mutagenicity of KGC-03-PS were evaluated. Sprague Dawley rats were administered KGC-03-PS orally for 28 days by gavage. Daily KGC-03-PS dose concentrations were 0, 500, 1,000, or 2,000 mg/kg body weight (bw) per day. Bacterial reverse mutation test with KGC-03-PS dose levels ranging from 312.5 to $5,000{\mu}g/plate$ was carried out by OECD test guideline No. 471. Five bacterial strains (Salmonella typhimurium TA98, TA100, TA1535, TA1537, and Escherichia coli WP2) were tested in the presence or absence of metabolic activation by plate incorporation method. There were no toxicological effects related with test substance in the clinical evaluation of subacute oral toxicity test including clinical signs, body weight, and food consumption. Moreover, no toxicological changes related to KGC-03-PS were observed in the hematological and serum biochemical characteristics as well as in the pathological examinations, which included organ weight measurements and in the gross- or histopathological findings. KGC-03-PS did not induce an increase in the number of revertant colonies in all bacterial strains of the bacterial reverse mutation test. The no-observed-adverse-effect level of KGC-03-PS is greater than 2,000 mg/kg bw/day, and KGC-03-PS did not induce genotoxicity related to bacterial reverse mutations under the conditions used in this study.

• Fisheries and Aquatic Sciences
• /
• v.25 no.6
• /
• pp.327-334
• /
• 2022

Marine resources have various biological activities and their constituents are more novel than those of land organisms. Several biologically active constituents have been found in marine organisms. Recently, many studies have reported that marine animals (MAs) can be used as functional ingredients in functional foods or nutraceutical due to their health benefits. However, no studies have extensively investigated the cosmeceutical activities of MAs extracts. Here, 70% ethanol extracts of 38 MAs were investigated for their activities of whitening and anti-aging properties for use as materials in novel cosmeceuticals. Anti-aging activities were determined by skin aging-related enzyme activities (anti-collagenase, anti-elastase, anti-hyaluronidase) and whitening activities (anti-tyrosinase, anti-3,4-dihydroxyl-L-phenylalanine [DOPA] oxidation) evaluated by colorimetric method. Among the 38 MAs, we found that Urechis unicinctus and Petrosia corticata extracts showed the strongest inhibitory effects against tyrosinase and DOPA oxidation, respectively. Our results additionally showed that Protankyra bidentata extract might provide a major source of anti-hyaluronidase and anti-elastase; meanwhile, anti-collagenase effects were similar in most MAs. Overall, these results suggest that extracts of marine animals have potential as a tyrosinase, collagenase, elastase, and hyaluronidase inhibitors. Taken together, MA resources could be considered as a novel cosmeceutical agent to be applied in cosmetic industry.

• Korean Journal of Agricultural Science
• /
• v.49 no.4
• /
• pp.893-904
• /
• 2022

It is well documented that the fruit of the vitamin tree, which is rich in vitamins A, C, E, and K, shows anti-diabetic, antibacterial, immune regulation, anti-inflammatory, and anti-aging effects. In some countries including Europe it has been used to develop various functional foods. This study was conducted to elucidate the fermentation properties of fermented milk supplemented with vitamin tree (Hippophae rhamnoides L.) fruit powder. The pH, titratable acidity, number of viable cells, and viscosity of the yogurt made with vitamin tree fruit powder were found to be higher than those of the control group, as the amount of supplemented powder added became higher and the fermentation progressed. Production of lactic, malic, and acetic acids increased relative to that of the control as the amounts of supplemented powder were higher. It was found that the increase in the decomposition of lactose to glucose and galactose was proportional to the amount of supplemented powder added and the elapsed fermentation time. During storage for 15 days the quality of yogurt supplemented with vitamin tree fruit powder was within the proper range of fermented milk quality in terms of pH, titratable acidity, and number of lactic acid bacteria. The yoghurt manufactured with vitamin tree fruit powder has a similar quality to that of the control, and therefore, a new functional yoghurt providing health benefits could be developed.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.11
• /
• pp.1637-1644
• /
• 2015

To develop health-functional food ingredients for improvement of diabetes, we examined biological activities, including total contents of polyphenols and flavonoids, antioxidant activity, and inhibition of ${\alpha}$-glucosidase and pancreatic lipase activities of ethanol extracts from unripe fruit of Momordica charantia L. cultivated in Hamyang, Korea. Ethanol extracts were tested using different ethanol concentrations (0%, 30%, 50%, and 70%) and temperatures ($50^{\circ}C$ and $70^{\circ}C$). Experimental results showed that total polyphenol and flavonoid contents were achieved concentrations of 7.77 mg/g (tannic acid), 7.66 mg/g (gallic acid), and 10.66 mg/g (rutin). The hydroxyl radical scavenging, ABTS cation radical scavenging, and FRAP activities were 82.19%, 42.82%, and 0.19 under the same conditions, respectively. The highest inhibitory activities of ${\alpha}$-glucosidase and pancreatic lipase were achieved in the 70% ethanol extract at $70^{\circ}C$. These results will be useful for development of health functional foods for anti-diabetes using 70% ethanol extract from unripe fruit of bitter melon.

• Journal of Korean Medicine for Obesity Research
• /
• v.24 no.1
• /
• pp.87-93
• /
• 2024

Objectives: Obesity is a globally prevalent public health issue. Hence, there is a need for the development of safer and more effective anti-obesity drugs. Lythrum salicaria, a traditional medicinal herb used for centuries, has been reported to improve lipid metabolism and fat accumulation. It also has a low toxicity profile. Therefore, its potential as a functional ingredient in health functional foods needs to be evaluated. Methods: In this randomized, double-blind, placebo-controlled clinical trial, 90 participants will be randomly assigned to either the experimental or control group. Each subject will orally receive L. salicaria extract (1,350 mg/day) (500 mg L. salicaria+850 mg lactose as vehicle) or lactose (1,350 mg/day) as a hard capsule formula for 84 days (12 weeks). The primary outcome will be body fat mass (kg), which will be assessed using dual-energy x-ray absorptiometry (DXA) (performed only at visits 2 and 4). Secondary outcomes include body mass index, body weight, waist-to-hip ratio, body fat percentage (%) measured using DXA, lean body mass (kg) measured using DXA (assessed only at visits 2 and 4), lipids (total cholesterol, triglyceride, high-density lipoprotein cholesterol, and calculated low-density lipoprotein cholesterol), free fatty acid, high sensitivity C-reactive protein, adiponectin, and leptin. Conclusions: This protocol will be implemented after approval of Institutional Review Board of Pusan National University Korean Medicine Hospital (approval number: PNUKHIRB-2022-08-002) and registration with the Korean National Clinical Research Information Service (CRIS) (CRIS-KCT0008060). The results of this trial will provide potential of L. salicaria as a new anti-obesity functional food with fat-reducing effects and low toxicity.