• Journal of Dairy Science and Biotechnology
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• v.35 no.3
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• pp.176-183
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• 2017

Flaxseed (Linum usitatissimum L.) is an important food, oil, and fiber crop of the family Linaceae. Although flaxseed has been consumed as a food ingredient for several centuries, its nutritional benefits have not yet been completely established. Flaxseed is a good source of lignans, nonstarch polysaccharides, and high-quality proteins. Hence, in this study, we aimed to prepare a bioactive kefir containing flaxseed and to examine the physicochemical characteristics of kefir containing different concentrations of flaxseed. We investigated the pH, and sensory evaluation of bioactive Kefir containing different concentrations of flaxseed. We investigated the pH, total anthocyanins (TAs), and sensory evaluation of bioactive Kefir containing different concentrations of flaxseed. The pH of this bioactive kefir decreased, whereas the TA content increased with increasing incubation time; however, these parameters were not affected by the amount of added flaxseed. As the addition rate of flaxseed increased, the scores for overall acceptability, texture, color, flavor, and taste in sensory evaluations were generally the same as or lower than the control. There were no significant differences in overall acceptability, texture, color, flavor, and taste between the control and treated groups. Therefore, further studies are needed to develop methods for production of health-improving kefir as a dietary supplement based on the functional properties of flaxseed.

• Journal of Life Science
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• v.28 no.5
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• pp.547-554
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• 2018

Flaxseed (Linum usitatissimum L.), also called linseed and one of the raw materials for making linen, is rich in omega-3 fatty acids, vegetable estrogen, ${\alpha}$-linolenic acid, and dietary fiber. Studies on flaxseed have reported various additional effects, such as the inhibition of cholesterol, blood clotting, and tumor growth. In this study, we investigated the functional components of flaxseed fermented with lactic-acid bacteria. Lactic-acid bacteria was inoculated into heat-treated (roasted) flaxseed and fermented at $37^{\circ}C$ for 72 hr. The fermented flaxseed was extracted with 70% ethanol and the antioxidant effect of the fermented extracts according to the lactic-acid bacteria was analyzed. It was confirmed that the total polyphenol contents had expanded by about 1.5-8 times, and the total flavonoid contents had increased around 1.2 times in the case of fermented flaxseed with lactic-acid bacteria compared to non-fermented flaxseed (NFFS). DPPH radical scavenging and superoxide dismutase-like activities had increased around 5.6 and 2.3 times, respectively, in the fermented flaxseed compared to the NFFS at 100 ppm concentration. The study concluded that fermentation of flaxseed with lactic-acid bacteria is possible and that it is effective to increase the antioxidant effects of flaxseed. These results can be applied to the development of improved foods and cosmetic materials.

• Journal of Dairy Science and Biotechnology
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• v.35 no.3
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• pp.169-175
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• 2017

Recently, the health-promoting effects of functional foods have been shown to prevent nutrition-related diseases, improve physical and mental well-being, satisfy hunger, and provide necessary nutrients for the human body. Koumiss is a common type of fermented mare's milk that has been shown to have beneficial therapeutic effects on cardiovascular disease, tuberculosis, and diarrhea as it can nourish vessels, relieve ill mood, and improve digestion. Hence, in this study, we aimed to prepare health-promoting koumiss using different concentrations of flaxseed (Linum usitatissimmum L.), which has the potential to control heart disease, hypertension, inflammation, and lung function. The pH was decreased to around 4.42-4.43, whereas the total anthocyanin (TA) content was increased to around 0.78~0.82% after fermentation of the koumiss premix. There were no significant differences in pH and TA among the three groups, including the control group. In sensory profile analysis, the taste, flavor, color, texture, and overall acceptability decreased in proportion to the added amount of flaxseed. These findings provided the first data describing the effects of flaxseed on koumiss fermentation, establishing a basis for commercial-scale production of koumiss containing fermented flax seed and for improving the health-promoting activity of koumiss.

• Journal of Dairy Science and Biotechnology
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• v.35 no.2
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• pp.93-97
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• 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 Convergence for Information Technology
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• v.10 no.11
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• pp.177-184
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• 2020

The objective of this study was to investigate the effect of cold-pressed flaxseed oil through the roasting temperature (unroasted and roasted at 150℃ and 200℃) and time (10 and 20 min) on the chemical changes. Cold-pressed flaxseed oil extraction yield was calculated with respect to the roasted process and total phenolic content, fatty acid composition, and volatile compound were analyzed. The extraction yield was increased in the roasted oil compared to the unroasted oil. Total phenolic content was significantly higher in oil from the roasted at 150℃ for 20 min compared to other roasting condition. Fatty acid composition was not affected by the extraction process. The content of aldehyde, ketone, furan, and pyrazine was higher than in the roasted at 200℃ compared to the unroasted and roasted at 150℃. These findings suggest that cold-pressed flaxseed oil extracted from the roasted at 150℃ for 20 min may be considered acceptable for safe extraction process.

• Korean Journal of Plant Resources
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• v.27 no.3
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• pp.229-235
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• 2014

Flax (Linum usitatissimum L.) has been used for the edible oil in Korea. The evaluate the effect of plant growth retardants on flaxseed yield, oil content, and gibberellin level, chloromequat chloride (CMC), paclobutrazol (PBZ), and prohexadione-Ca (PHC) were used as plant growth retardants in this study. These plant growth retardants were foliar-sprayed to flax plant at 55 days after seeding. The concentrations of each plant growth retardant were as followed: CMC 250, 500, 1000 ppm, PBZ 40, 80, 160 ppm and PHC 500, 1000, 2000 ppm. PHC treatment to forming bolls was more stimulated than CMC and PBZ. The highest ripened seed rate was observed in PHC treatment at 2000ppm. The high see yields were obtained in PHC treatment following PBZ and CMC, in turn. Seed yield that significantly increased in PBZ and PHC was found to be increased 12.4 ~ 23.9% as compared to the control. The PHC showed higher flaxseed production and oil yield than that of CMC and PBZ. The results obtained in the present study suggest that higher concentration of plant growth retardant (PHC) increased flaxseed yield and oil content. The optimal concentration of PHC treatment was observed in 2000 ppm. It concludes that the foliar application of PHC 2000 ppm may be useful for the increasing oil and higher seed production in flax plants.

• Journal of the FoodService Safety
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• v.3 no.1
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• pp.1-7
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• 2022

As one of the post-COVID-19 response strategies, representative processed products derived from the natural plant material flaxseed and a dietary supplement fortified with female hormones (estrogens) were developed in Canada, an eco-friendly country was introduced. These products were: 1) flaxseed oil to help maintain cognitive and immune function, 2) Lignan50, a substance with effects similar to estrogen, a female hormone, 3) XanFlax, a thickener for confectionery/baking and egg substitute, 4) MediFlax, a constipation reliever, 5) SesaFlax, which has a fragrance similar to sesame, 6) Linusorb, which is effective for its pharmaceutical anti-inflammatory/anti-oxidation and anti-aging properties, and 7) LinuLyte, a water/electrolyte supplement containing high dietary fiber. It is expected that these dietary products will help maintain and promote health as part of a response to the COVID-19 pandemic.