• 한국축산식품학회지
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• 제32권6호
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• pp.695-705
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• 2012

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.

• 한국식품영양학회지
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• 제36권5호
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• pp.387-394
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• 2023

With the advancement and diversification of the bread industry, eco-friendly products with less sugar and salt, and containing functional ingredients are being developed. To develop healthy bread, Korean pine leaf powder was added in different proportions (0%, 1%, 3%, 5%, and 7%), and the quality characteristics of the bread, namely height, moisture, color value, texture, antioxidant property, and sensory characteristics were evaluated. As the amount of leaf powder was increased in the bread, L-value in the range of 53.45~85.05 (p<0.001) and adhesiveness in the range of 0.13~0.32 mJ (p<0.001) decreased significantly, whereas b-value in the range of 16.75~30.74 (p<0.001), total polyphenol content in the range of 466.83~669.13 ug/mL, ABTS- in the range of 0.46~43.23%, DPPH-radical in the range of 1.39~45.76%, scavenging capacities (p<0.001), color in the range of 3.27~5.40 (p=0.017) and texture in the range of 4.33~4.80 (p=0.006) preferences increased significantly. This study could increase the utilization of Korean pine leaf and the production of healthy food with antioxidant properties.

• 한국수산과학회지
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• 제56권5호
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• pp.596-605
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• 2023

Sik-hae is a traditional Korean salt-fermented seafood having a low salt content and a high concentration of Lactobacillus, unlike most salt-fermented fish and fish sauce, which have a high salt content and low concentration of Lactobacillus. This study aimed to investigate the health-promoting functional properties of 10 types of commercial sik-haes. The results showed that for the commercial sik-haes studied, angiotensin-I-converting enzyme inhibitory activity, DPPH radical scavenging activity, α-glucosidase inhibitory activity, xanthine oxidase inhibitory activity, and sodium nitrite scavenging activity ranged from 29.0% to 46.3%, 35.5% to 65.4%, 0% to 20.0%, 20.1% to 78.8% , and 17.9% to 82.6%, respectively. Antimicrobial activity against Escherichia coli, Vibrio parahaemolyticus and Staphylococcus aureus was rarely detected. The results on healthy functional properties suggest that the commercial sik-haes are expected on the antioxidative activity in F-1-F-5, AP-1, BES, and S, xanthine oxidase inhibitory activity in the other 9 types expected for A, and sodium nitrite scavenging activity in the other 9 types expected for AP-2.

• 한국작물학회지
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• 제48권
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• pp.58-64
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• 2003

To enjoy a healthy life, it is important to have a well-balanced diet. However, in today's society, there is an increase in the consumption of preprocessed foods and frequency of eating out. Also the western diet, which is becoming move popular worldwide, contains relatively high levels of protein and fat, and a low amount of fiber, Furthermore, the increased availability of favorite foods has created a condition were the individual diet is less variable. With these conditions, it is difficult to maintain a diet that is nutritionally balanced. With these unbalanced diets, which are difficult to change, there has been an increase in adult disease and health problems, such as colon and breast cancer, It is speculated that metabolites for carcinogens are produced from diet components and that intestinal bacteria contribute to the production of these metabolites. Therefore, it is necessary to evaluate the relationships between health, diet, and intestinal microflora. Soybean oligosaccharide is composed of water-soluble saccharides that have been extracted from soybean whey, a by-product from the production of soy protein. This is mainly a mixture of mono-, di-, tri-, and tetrasac-charides, with the principle components being the oligosaccharide raffinose and stachyose. When consumed by humans, the oligosaccharides cannot be digested in the human duodenal and small intestinal mucosa, and these are selectively utilized by beneficial bifidobacteria in intestines. The results of acute and subacute toxicity tests, soy-bean oligosaccharides were nonpoisonous. Soybean oligosaccharides promote the growth of indigenous bifido-bacteria in the colon which by their antagonistic effects, suppress the activity of putrefactive bacteria. Also, they reduce toxic metabolites, detrimental enzymes and plasma lipid, and increase in the frequency of bowel evacuation and fecal quantities. Consequently, soybean oligosaccharides as functional foods components have potential roles in the prevention and medical treatment of chronic adult diseases. The study of processing property and physiological function of soybean oligosacchavides and development of high oligosaccharide variety allow the creation of new and exciting foodstuffs that aye functional healthy.

• 약학회지
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• 제49권3호
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• pp.237-243
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• 2005

Present study was performed for the development of a new supplementary product with gastroprotective effect. The preliminary screening were conducted for the effects of HCl-ethanol-induced gastric lesions in rats. Samples were aloe gel, active hexose correlated compound (AHCC) mentioned that have GI protective property and pulmuone healthy aloe gel (PHAG) that mixture of natural products from Pulmuone company. Aloe gel significantly inhibited HCl-ethanol-induced gastric lesions at the oral dose of 5 ml/kg. AHCC showed the strongest effectiveness at the oral dose of 1,200 mg/kg. PHAG also showed the significant effects at the oral dose of 10, 20 g/kg. In pylorus ligated rats, the treatments of aloe gel, AHCC and PHAG showed decrease in the volume of gastric secretion and acid output. And aloe gel, AHCC and PHAG significantly suppressed the aspirin-induced ulcer and chronic ulcer in pylorus ligated rats. The treatments of aloe gel and PHAG significantly reduced acetic acid-induced ulcer at the oral dose of 5 ml/kg and 10 g/kg for 12 days. In this study; we have found that PHAG had significant improvement in acute gastritis and ulcer at the dose of 20 g/kg and in chronic gastritis and ulcer at the dose of 10 g/kg. Also we evaluated the anti-bacterial activity against H. pylori treated with aloe gel, AHCC and PHAG. PHAG had a equivalent anti bacterial activity with ampicillin against H. pylori at the dose of 1 g/kg.

• 한국식품영양학회지
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• 제25권2호
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• pp.308-316
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• 2012

Proper skin care promotes good metabolism and the biological activity of skin, helps maintain the skin in a healthy and beautiful state when combined with nutritional nourishment. Health functional foods are being used for the purpose of enhancing efficient skin care. Health functional foods related to skin care maintain the epidermis, dermal fibroblast layer and subcutaneous tissue that form the skin. Efficient functional foods alleviate the signs of endogenous aging that come with getting older and exogenous aging caused by sunlight. Even though the field of skin care related to health functional foods has received less attention and been the subject of less research compared to functional cosmetics which are developing widely, this area of skin care that maintains and improves the layer of dermal fibroblast through the intake of food, is expected to progress with the commercialization of products in many fields when the related technical research development is galvanized and the related patents are applied for. Research into health functional foods related to skin care in Korea started rather late in comparison to other advanced countries where patents for relevant techniques have been applied for since 1990's together with research conducted on how they might be used for practical purposes. This study used the key words 'skin care, health functional food' to search for Korean patents that have been applied for at the Korean Intellectual Property Office from 1983 to 2011 using the KIPRIS database, in order to help researchers in the related fields by organizing the patented formulas for health functional foods for skin care which have gained attention recently. According to the number of registrations in each industry field, the total number of patents was 1,120 we screened the major patents among them, the field with the largest number was food foodstuff non-alcoholic beverage and preparation or treatment(A23L) with 135, then natural plant medicine & medical supplies and cosmetics(A61K) with 112, microorganisms or enzymes(C12N) with 63, heterocyclic compounds(C07D) with 44, horticulture or cultivation of sea weeds, forestry(A01G) 16 times, listed from the highest to the lowest number of applications. It has been revealed that food, foodstuff, non-alcoholic beverage and preparation or treatment(A23L) was the industry field where the most patents for health functional foods related to skin care were registered.

• 한국의류산업학회지
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• 제8권3호
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• pp.349-356
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• 2006

The purpose of this study was to compare the thermophysiological responses and subjective sensations of clothing materials with different water transfer property investigated in exercising and resting subjects at an ambient temperature of $20^{\circ}C$ and a relative humidity of 40%. Two kinds of clothing ensemble were tested: 100% cotton with highly water-absorbent but slowly dry properties(C) and 100% polyester with quickly water-absorbent and dry properties by four capillary channels(QADP). Seven apparently healthy male participants each undertook two series of experiments comprised 10-min of rest, 20-min of exercise with 70% of $VO_{2max}$ on a treadmill and 20-min of recovery. Mean skin temperature was significantly lower in QADP than in C during exercise and recovery. Clothing microclimate temperature was significantly lower in QADP during exercise and clothing surface temperature was also lower in QADP especially during recovery. Also, clothing surface humidity was significantly higher in QADP after the later half of exercise. The concentration of blood lactic acid tended to decrease to a lower level at recovery 3 minutes when wearing QADP rather than C clothing ensemble. Metabolic energy was marginally significantly less during the second half of exercise in QADP. Body mass loss tended to be greater in C than in QADP. The participants had better scores in thermal sensation, comfortable sensation and wetness in QADP during exercise and recovery. These results show that functional materials with quickly water-absorbent and dry properties can alleviate heat strain and induce more comfortable clothing microclimates and subjective sensations in the exercise-induced hyperthermia.

• 한국조리학회지
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• 제19권2호
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• pp.40-51
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• 2013

본 연구는 냉동오디를 냉동건조와 열풍건조 방법으로 건조 후 분말화하여 건강 기능성 빵인 베이글 레시피에 0%(control), 1%, 3%, 5%, 7%를 첨가하여 만들었다. 우리는 냉동오디의 일반성분, 이화학적 특성, 총 폴리페놀 함량과 DPPH 라디컬 소거능을 측정하였다. 또한 제조된 베이글 pH는 냉동건조오디분말 첨가군 보다 열풍건조오디분말 첨가군이 높게 나타났다. 명도(L값)와 황색도(b값)는 냉동건조오디분말 첨가군 보다 열풍건조오디분말 첨가군의 값이 높은 것으로 나타났다. 적색도(a값)는 냉동건조오디분말을 첨가했을 때가 열풍건조오디분말을 첨가했을 때보다 적색도가 높은 것으로 나타났다. 경도(Hardness)는 냉동오디분말의 첨가량이 증가함에 따라 유의적인 차이를 보였으나 열풍건조오디분말을 첨가한 베이글은 반대의 결과를 나타내었다. 탄력성(Elasticity)은 열풍건조오디분말을 첨가한 베이글은 유의적인 차이가 없었으나 냉동건조오디분말의 첨가량이 증가함에 따라 유의적인 차이를 보였다. 응집성(Cohesivness)은 유의적인 차이가 나타나지 않았고 검성(Gumminess)은 냉동건조오디분말과 열풍건조오디분말의 첨가량이 증가할수록 감소하는 경향을 보였다. 냉동건조오디분말 5%를 첨가군과 열풍건조오디분말 3% 첨가군의 기호도가 가장 높게 나왔다.

• 대한치과보철학회지
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• 제30권2호
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• pp.286-318
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• 1992

The objective of preventive dentistry is the maintenance of a healthy dentition for the life of a patient. Unfortunately, if an individual has not received the benefit of a comprehensive program of preventive dentistry and has finally reached the edentulous state, as a consequence, he receives a set of complete denture. Dentures are mechanical devices and subject to the principles of mechanics. In some cases, the general health and nutritional status of the patient are felt to be the causative factors. But, the most important thing in residual ridge resorption is felt to be caused by the unequal distribution of functional forces. This study was to analyze mandibular stresses of complete denture occlusion by three dimensional finite element method. The results were as follows ; 1. As deformation and stress distribution of the complete denture of the mandible were concentrated on the upper lingual side of the mandible, alveolar ridge resorption of the mandible occurred from lingual side to labio-buccal side. 2. Analyzing by three dimensional F. E. M., the mandible is a very effective form for tolerating stress and deformation biomechanically. 3. According to the concentration of stress distibution in the upper buccal side of the lower posteriors, buccal shelf area must be a primary stress bearing area in the lower complete denture. 4. Lower complete denture moved horizontally to the balancing side under lateral occlusal force. 5. Bilateral balanced occlusion should be constructed in the complete denture for denture stability, especially in the protrusive movement. 6. Physical property of the denture base material was as important for stress distribution in the denture base as or even more than that in the mandible. 7. Impression technique is very important because of most of stress was concentrated between them due to close contact of the mandible and the denture base.

• 의료법학
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• 제18권2호
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• pp.3-46
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• 2017

의사의 설명의무는 의사가 환자에게 이미 시행한 의료행위, 시행 중인 의료행위 및 장래에 시행할 의료행위와 환자의 요양상 수칙에 관하여 적극적 체계적으로 진술함으로써 환자가 그 내용을 인식하게 할 법적 의무를 총칭한다. 이 의무는 환자의 알 권리에 대응하는 보고성 설명의무, 환자의 동의권 거절권에 대응하는 기여성 설명의무, 요양지도성 설명의무로 나뉜다. 설명의무를 분류하는 것은 각각의 기능과 법적 성질이 다르고, 법적 성질이 다름에 따라 그 위반 시의 효과, 특히 손해배상책임의 대상과 범위가 달라지기 때문이다. 이 주제에 관하여 우리나라에서는 지난 40년 가까운 기간 동안 많은 이론의 발전이 있었고, 그를 토대로 대법원 판결의 논리도 상당히 정치하게 전개되어 왔다. 그러나 여전히 학계와 실무계 일각에서는 용어와 개념의 혼동, 학설과 판례 논리에 대한 이해 부족을 목격하게 되고, 심지어 대법원 판결문 내의 전후 문맥에서 그리고 관련 있는 복수의 판례 사이에서 논리와 이론의 불일치를 발견하게 되는 것이 사실이다(이것은 합리적 근거와 설득력을 지닌 견해의 분립을 지적하는 것이 아니다). 위와 같은 견해와 문제의식을 기초로 해서, 의사가 부담하는 설명의무의 기능별 분류와 법적 성질 및 그 위반 시의 효과를 우리나라 학설과 판례를 중심으로 분석 정리한다.