• 한국축산식품학회지
• /
• 제36권1호
• /
• pp.77-83
• /
• 2016

This study aimed to investigate the anti-obesity effects of yogurt fermented by Lactobacillus plantarum Q180 in diet-induced obese rats. To examine the effects, male Sprague-Dawley rats were fed on six different diets, as follows: Group A was fed an ND and orally administrated saline solution; Group B, an HFD and orally administrated saline solution; Group C, an HFD and orally administrated yogurt fermented by ABT-3 and L. plantarum Q180; Group D, an HFD and orally administrated yogurt with added Garcinia cambogia extract, fermented by ABT-3 and L. plantarum Q180; Group E, an HFD and orally administrated yogurt fermented by L. plantarum Q180; and Group F, an HFD and orally administrated yogurt with added Garcinia cambogia extract, fermented by L. plantarum Q180 for eight weeks. After eight weeks, the rate of increase in bodyweight was 5.14%, 6.5%, 3.35% and 10.81% lower in groups C, D, E and F, respectively, compared with group B; the epididymal fat weight of groups E and F was significantly lower than that of group B; and the level of triglyceride and leptin was significantly reduced in groups C, D, E and F compared to group B. In addition, the level of AST was reduced in group C compared to the other groups. To examine the effects of yogurt on the reduction of adipocyte size, the adipocyte sizes were measured. The number of large-size adipose tissue was less distributed in groups A, C, D, E and F than in group B.

• Food Science and Biotechnology
• /
• 제17권5호
• /
• pp.919-924
• /
• 2008

The aim of this study was to observe the changes in allergenicity of saeujeot (salted and fermented shrimp) using a competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). The fermentation conditions tested for saeujeot consisted of various temperatures (25, 15, and $5^{\circ}C$) and salt concentrations (25, 15, and 10%). When saeujeot was fermented at a low salt concentration and high temperature, the binding ability of mAb and shrimp-allergic patient serum to allergen was significantly decreased. In particular, the binding ability of mAb to allergen in saeujeot fermented with 10% salt at $25^{\circ}C$ for 5 days decreased to 5%. Also, the binding ability of shrimp-allergic patient serum to allergen in saeujeot fermented for 5 days with 10% salt at $25^{\circ}C$ was 8%. In conclusion, the binding of mAb and shrimp-allergic patient serum to tropomyosin in saeujeot decreased with longer fermentation periods, lower salt concentrations (10%), and higher temperatures ($25^{\circ}C$).

• 한국식생활문화학회지
• /
• 제4권2호
• /
• pp.191-197
• /
• 1989

Before Jin (秦) period, Oriental (Eastern) culture was established in Korea different from China. Bulgogi (babecued beef, 貊炙) and legume fermented soy were transmitted into China. Afterward, alcohol drink, rice cake and cookie, shic-hae (lactic acid fermented fish products), Kimchi (fermented vegetable) were introduced and modified for Korea. Buddhism was transmitted to Korea through China, but selective animal was used as food. Later period of Koryo Dynasty, meat-eating become common due to mongorian influence and distilled spirits was introduced by mongorian. During Chosun Dynasty, table setting of spoon and chopstick was established, due to Confucian influence, dog eating, raw fish and raw meat eating became popular and nutrition for elderly was developed, whereas tea culture declined. In recent period (under the Japanese rule) Chinese introduced chinese noodle, chinese cuisine, chinese pancake and sun-dried salt. many chinese cultivated chinese vegetables.

• 한국식품영양학회지
• /
• 제36권6호
• /
• pp.496-505
• /
• 2023

This study explored a method to enhance the drying process usability of local mangoes by producing foam-mat dried powder under varying drying temperatures (50, 60, 70℃) and foam thicknesses (3, 6, 9 mm). The drying process period ranged from 60 to 390 minutes based on the set conditions, with higher temperatures and thinner foams accelerating drying. Powder chromaticity (L^*,(L^*, a^*, and b^*) demonstrated a declining trend with increasing drying temperature and foam thickness, exhibiting notable variance in chroma values. The water absorption index varied significantly, between 3.08 to 4.24, under different drying conditions, although the water solubility index remained consistent across foam-dried samples. Powder moisture content ranged from 2.53% to 3.83%, with hygroscopicity escalating with temperature and foam thickness. Vitamin C structure was compromised during the hot air drying process, especially at temperatures above 60℃. Electronic nose analysis distinguished foam-dried powder from freeze-dried powder; however, a thicker foam yielded a scent profile closer to that of freeze-dried powder. The findings provide fundamental data on mango foam drying, which is expected to improve processing and storage tech for local mangoes.

• Journal of Microbiology and Biotechnology
• /
• 제14권4호
• /
• pp.877-880
• /
• 2004

In this study, we determined the content of chitooligosaccharides (COS) in Korean commercial salt-fermented shrimps by competitive direct enzyme-linked immunosorbent assays (cdELISAs), using anti-COS mixture (COSM) antibody and COSM horseradish peroxidase (HRP) conjugate. When COS6 was spiked into salt-fermented shrimps at the level of $10-300\mu{g/g,}$ the average recovery was $120\pm19%$ ($mean\pmS.D.$). The COS contents of the 92 samples of Korean commercial salt-fermented shrimps collected during February 2000 and August 2002 were $36.3\pm20.7\mug$ COS6 equivalent/g (expressed as "$\mug/g$" hereafter). Among the samples, the COS contents of yuk-jeot ( $40.3 \pm 22.5 \mug/g, n=27$) and buksaewoojeot ($40.2 \pm 21.6 \mug/g, n=5$) were higher than the others. The COS contents of salt-fermented shrimps produced at Gwangcheon ($47.1 \pm 20.7 \mug/g, n=18$) and Gomso ($44.1 \pm 21.8 \mug/g, n=6$) areas were higher than those produced at the other areas. This is the first report to determine COS of salt-fermented shrimps by cdELISA.

• 한국식품영양과학회지
• /
• 제37권3호
• /
• pp.367-372
• /
• 2008

본 연구는 발효정도가 다른 가루녹차 첨가가 유과의 저장 중 품질특성에 미치는 영향을 평가하기 위해 불발효차(부초차, 옥로차), 반발효차(오룡차), 발효차(홍차)를 첨가하여 유과를 제조하였다. 제조된 유과샘플들은 수분, 조지방 함량 측정, 조직감 분석, TBA 측정, 관능평가에 사용하였다. 수분 및 조지방 함량에 있어 각각의 실험구들간의 유의적인 차이는 없었으며 조직감 역시 실험구들간의 유의적 차이는 없었다. 또한 가루녹차가 첨가된 모든 실험구들에서 저장기간 동안 TBA 값의 증가가 대조구에 비해 유의적으로 낮게 나타났으며, 특히 불발효차의 항산화 효과가 가장 높은 것으로 나타났다. 그러나 종합적인 관능적 수용도에 있어 불발효차가 반발효차와 발효차보다 유의적으로 높게 나타났다. 이상의 결과를 종합하여 볼 때, 불발효차 첨가가 유과 제조 시 품질 및 저장성 향상에 기여할 것으로 판단되었다.

• 한국식품과학회지
• /
• 제32권4호
• /
• pp.942-948
• /
• 2000

김치제조에 널리 쓰이는 젓갈류 즉, 멸치젓갈(액젓, 저염 액젓, 육젓), 새우젓갈 및 저염 까나리액젓과 젓갈 대용물로서 굴 가수분해물, 명태육 가수분해물 및 청각 추출물을 첨가하여 제조한 김치를 $20^{\circ}C,\;10^{\circ}C$ 및 $4^{\circ}C$에서 각각 숙성시키면서 숙성에 따른 아질산염의 함량과 그 분해효과를 살펴보았다. 그 결과, 젓갈류 첨가 김치의 경우, 아질산염 함량은 $20^{\circ}C$ 숙성에서 새우젓갈 및 멸치액젓 첨가구가 한 때 증가하였으나 그 후 다시 감소하였으며 $10^{\circ}C$와 $4^{\circ}C$의 경우도 대체로 감소하였다(<5 ppm). 젓갈 대용물 첨가 김치의 경우, 아질산염 함량은 숙성초기에 크게 감소한 후 숙성됨에 따라 일정하게 낮은(<2 ppm) 함량을 유지하였다. 각 시험구의 아질산염 분해효과는 젓갈류 첨가구가 다소의 변동을 보였으나 숙성온도에는 크게 영향을 받지 않으면서 대체로 일정한 수준을 유지하였다. 젓갈류 중에서는 저염 멸치액젓 첨가구가, 젓갈대용물 중에서는 굴가수분해물 첨가구가 90% 내외의 효과를 보여 타 시험구 $(70{\sim}80%)$보다 높은 아질산염 분해효과를 보였다.

• Preventive Nutrition and Food Science
• /
• 제12권1호
• /
• pp.29-34
• /
• 2007

The production of mevinolin, a potent hypocholesterolemic drug, and the bioconversion of isoflavones were investigated in soybeans fermented with Monascus pilosus KFRI-1140. The highest yields of 2.94 mg mevinolins and 1.13 mg isoflavone aglycones per g dry weight of soybean were obtained after 20 days of fermentation. Mevinolin was present in the fermentation substrate predominantly in the hydroxycarboxylate form (open lactone, 94.8$\sim$96.7%), which is currently being used as an hypocholesterolemic agent. The significant (p<0.01) bioconversion (96.6%) of the glucoside isoflavones (daidzin, glycitin, genistin) present in the soybean to the bioactive aglycones (daidzein, glycitein, genistein), with a 15.8-fold increase of aglycones was observed. The results suggest that Monascus-fermented soybean has potential as a novel medicinal food or multifunctional food supplement.

• Animal Bioscience
• /
• 제34권9호
• /
• pp.1525-1531
• /
• 2021

Objective: The objective of this study was to evaluate the antimicrobial effects of fermented Maillard reaction products made by milk proteins (FMRPs) on Clostridium perfringens (C. perfringens), and to elucidate antimicrobial modes of FMRPs on the bacteria, using physiological and morphological analyses. Methods: Antimicrobial effects of FMRPs (whey protein plus galactose fermented by Lactobacillus rhamnosus [L. rhamnosus] 4B15 [Gal-4B15] or Lactobacillus gasseri 4M13 [Gal-4M13], and whey protein plus glucose fermented by L. rhamnosus 4B15 [Glc-4B15] or L. gasseri 4M13 [Glc-4M13]) on C. perfringens were tested by examining growth responses of the pathogen. Iron chelation activity analysis, propidium iodide uptake assay, and morphological analysis with field emission scanning electron microscope (FE-SEM) were conducted to elucidate the modes of antimicrobial activities of FMRPs. Results: When C. perfringens were exposed to the FMRPs, C. perfringens cell counts were decreased (p<0.05) by the all tested FMRPs; iron chelation activities by FMRPs, except for Glc-4M13. Propidium iodide uptake assay indicate that bacterial cellular damage increased in all FMRPs-treated C. perfringens, and it was observed by FE-SEM. Conclusion: These results indicate that the FMRPs can destroy C. perfringens by iron chelation and cell membrane damage. Thus, it could be used in dairy products, and controlling intestinal C. perfringens.

• 식품과학과 산업
• /
• 제54권4호
• /
• pp.278-292
• /
• 2021

Fermented milk including yogurt, which has a long tradition of thousands of years, was first established in Korea in 1919, and the current market size has grown to over 90 billion dollars. Fermented milk, which began in the early days of liquid yogurt, appeared on the market as spoonable and drinking yogurt. Fermented milk began with research on intestinal health functions and lactobacilli, and gradually developed into various disease prevention studies such as gastrointestinal health, immunity improvement, skin beauty, and prevention of dementia. As a simple meal, it has a nutrient function element, which serves as a meal replacement, and is expanding its range from general foods to special-purpose foods and dietary supplements. Fierce market competition is taking place, and as a result, the domestic fermented milk market is developing through the development of various products for differentiation.