• Journal of Dairy Science and Biotechnology
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• 제36권3호
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• pp.155-163
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• 2018

In this study, the antibacterial activity of Aronia melanocarpa (black chokeberry) ethanol extract against Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis was investigated using the spot-on-lawn assay. The results showed that this extract exhibited antibacterial activities against Bacillus cereus (complete inhibition) and Staphylococcus aureus (partial inhibition), but did not inhibit the growth of Cronobacter sakazakii and Salmonella Enteritidis. This study shows that the Aronia melanocarpa (black chokeberry) ethanol extract was more effective against Gram-positive bacteria than Gram-negative bacteria. Hence, it is suggested that Aronia melanocarpa could be a useful food supplement, and could be utilized as a naturally derived additive for maintaining the safety of various dairy products. Furthermore, future research should be conducted to examine the possibility of using such products as functional ingredients for improving the anti-oxidative and anti-inflammatory activities of food products.

• Journal of Dairy Science and Biotechnology
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• 제38권4호
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• pp.197-206
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• 2020

This study was conducted to evaluate the antibacterial activity against Cronobacter sakazakii and Salmonella enteritidis as well as the sensory attributes of milk products supplemented with various concentrations (control, 0.5%, 1.0%, 1.5%, and 2.0%) of clove oil. In this study, clove oil was shown to have strong antibacterial activities. In addition, all the samples were assessed by ten researchers trained in five sensory attributes, namely, taste, flavor, color, texture, and overall acceptability. Compared to the control, 5% clove oil supplemented was the best in market milk, while in yogurt and kefir, 1.0% supplementation was the best. In terms of sensory attributes, the low score of color and flavor of market milk, yogurt, and kefir is attributed to the characteristics of the supplemented clove oil. Consequently, this study presents the possibility of producing bio-functional milk products supplemented with clove oil, and for controlling the growth of foodborne pathogenic bacteria in milk products using clove oil.

• 한국보건간호학회지
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• 제30권3호
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• pp.483-494
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• 2016

Purpose: This study compared health behaviors and disease prevalence between one-person women and multiple-household women in Korea. Methods: This study used the 2013 data from the Korean Community Health Survey (KCHS). A total of 89,807 women, aged 19-64 years were included in this study. The data was analyzed using descriptive statistics and Chi-square test. Moreover, statistical processing was performed using the SPSS 21.0. Results: Among adult women, one-person households women was 6.2%. One-person household women were older than multiple-households women, and multiple-households women were less likely to exercise regularly. And disease prevalence was higher in one-person household women than in multiple-household women. Conclusion: Residence characteristics should be considered in developing a public health program to reduce or increase modifiable health behaviors and disease prevalence. The findings from this study suggest that policies to improve the support for healthcare of one-person household women is necessary.

• Journal of Dairy Science and Biotechnology
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• 제34권1호
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• pp.9-20
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• 2016

Various microflora, including lactic acid bacteria, are important and necessary components of various cheeses and have significant roles in cheese manufacturing and ripening. In general, the starter culture and secondary microflora could affect the physicochemical properties of various cheeses and could contribute to modifications during manufacturing and ripening. Therefore, during cheese manufacturing and ripening, microbial diversity may depend on continuous interactions among microflora and various environmental conditions. The microbial diversity of cheese is very complex and difficult to control using the classical microbiological techniques. However, recent culture-independent methods have been rapidly developed for microflora in cheese, which could be directly detected using DNA (and/or RNA) in combination with culture-dependent methods. Therefore, this review summarizes state-of-the-art molecular methods to analyze microbial communities in order to understand the properties that affect quality and ripening as well as the complex microbial diversity of various raw-milk, long-ripened cheeses.

• Journal of Dairy Science and Biotechnology
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• 제34권3호
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• pp.165-172
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• 2016

Kefir, originating from Caucasus, is an acidic, alcoholic fermented milk product with little acidic taste and a creamy consistency. It is recognized in having beneficial effects infor the prevention and treatment of cancer. For example, Kefir has possesses a chemopreventative effect on carcinogenesis. There has recently been a strong focus on fermented milk foods containing a mixture of several functional organic substances and various probiotic microorganisms. Hence, the purpose of this review paper was to evaluate the scientific evidence for the effects of kefir on cancer prevention and treatment. Some of we analyzed and summarized data-relating to the effects of kefir on cancer. The cacers that kefir has an effect on are as follows: colon cancer, breast cancer, leukemia, sarcoma, skin cancer, gastric cancer. This review suggests that (1) kefir could be associated with cancer prevention, (2) kefir has beneficial effects in cancer treatment, and (3) kefir has various bioactive components including peptides, polysaccharides and sphingolipids, which contribute tofor itsthese anti-cancer properties. Furthermore, furthermore, studies were performed in order to obtain as to get the scientific evidence of kefir's anticancer activity: (1) improved protective effectiveness in vivo (human subjects or animal model), (2) isolation and identification of various bioactive components, and (3) mechanisms associated with beneficial effects.

• Journal of Dairy Science and Biotechnology
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• 제34권3호
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• pp.181-186
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• 2016

Kaempferia parviflora (Krachaidam, Zingiberaceae) is used as a traditional Thai medicine for treating various ailments, including allergy, fatigue, sexual dysfunction, and ulcer. Moreover, it is also used to promote longevity and as a nerve tonic. The aim of this study was to develop functional yoghurt containing Kaempferia parviflora and to examine the physicochemical characteristics of yoghurt supplemented with different concentration of K. parviflora. To this end, we examined the pH and sensory evaluation of yoghurt containing K. parviflora. The pH of this yoghurt decreased whereas the TA increased with incubation time (up to 5 h) without altering the amounts of K. parviflora added. In the sensory evaluation, the taste, flavor, color, and overall acceptability decreased in proportion to the amount of K. parviflora added. Among the experimental group, high scores were achieved by yoghurt containing 1% K. parviflora compared with that by the control group. We conclude there is an urgent need for additional research on the production of this multi-functional yogurt (with properties including anti-obesity and anti-inflammatory), using an optimum concentration of K. Parviflora.

• 문화기술의 융합
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• 제5권1호
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• pp.153-167
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• 2019

연구목적 : 본 연구는 중노년 1인가구의 건강관련 삶의 질에 영향을 미치는 요인을 파악하고자 제7차 1기 국민건강영양조사 원시자료를 이용한 2차 자료 분석을 수행하였다. 연구방법: 본 연구의 대상은 40세 이상의 1인 가구 497명이며, 40-64, 65세 이상으로 구분하였다, 자료분석은 SPSS 24 program을 이용하여 복합표본 통계를 실시하였으며, 기술통계, 단순회귀분석 및 위계적 다중회귀분석을 실시하였다. 연구결과 : 중년1인가구의 건강관련 삶의 질 영향요인은 활동제한여부, 우울, 신체활동실천여부, 평생 흡연량으로 57%의 설명력을 보였다. 남성노년 1인가구는 주관적 건강, 대사증후군, 활동제한여부, 스트레스 인지율로 44.8%, 여성노년 1인가구는 주관적 건강, 활동제한여부, 가구 소득으로 35.9%의 설명력을 보였다. 결론 : 따라서 위의 결과를 고려하여 중노년 1인가구의 삶의 질 향상을 위한 정책입안 및 중재프로그램 개발 및 적용이 필요하다.

• 한국학교보건학회지
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• 제17권2호
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• pp.11-22
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• 2004

Purpose: The aim of this study was to evaluate the effects of oral health care programs in 3 school-based oral health care center among primary schoolchildren. Methods: School-based oral health care programs included fluoride mouth rinsing, pit and fissure sealing for permanent premolars and molars, fluoride gel application and chewing of xylitol candy. All of the programs were carried out by one dental hygienist among 'D' primary schoolchildren in Daegu city under the supervision of a dentist. Baseline dental examinations were completed and preventive care was implemented for 544 children during one year. All of the children visited a school-based oral health care center every three months for a regular check-up. The final oral examination was conducted from March 15 to April 1, 2004. The data analysis data was made on the basis of SAS 8.01. Mean differences between 2003 and 2004 data were compared by paired t-test. Corresponding p-values were considered significant at values less than 0.05. Results: The DMF rate and DFT index were reduced to 8.0% and 8.4% during one year respectively, but there were no statistically significant differences. The DMF rate was significantly reduced (16.3%) after a one year program of school-based oral health care practice. The DMFT(Decay Missing Filling Tooth) index was also reduced compared to 2003 throughout the entire grade. Conclusion: School-based oral health care programs can reduce the prevalence of dental caries prevalence among schoolchildren during one year. This program also improved the oral health capacity of schoolchildren. It is recommend that the school-based oral health care program should be extended to every primary school in Korea.

• Journal of Dairy Science and Biotechnology
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• 제34권4호
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• pp.231-237
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• 2016

Kefir is a probiotic food. Probiotics have shown to be beneficial to health, and are currently of great interest to the food industry. Hence, this study was carried out to evaluate the lactase activity of kefir-isolated lactic acid bacteria. Three strains, Lactobacillu kefiri DH5 isolated from the kefir grains and Bifidobacterium animalis subsp. Lactis and Bifidobacteria longum 720, commercial probiotic LAB, were fermented in 10% reconstituted nonfat dry milk suspensions and incubated at $37^{\circ}C$ for 48 h, and then analyzed for various saccarides by HPLC. The results showed that changes in the concentrations of lactose and galactose were significantly decreased and increased, respectively (p<0.05), but all 3 probiotic strains tested in this study showed no increase in glucose concentration during 48 h of incubation. Both DH5 and BL720 showed high lactase activities (p<0.05), whereas BLC exhibited the lowest activity. Additionally, all three lactic acid bacteria showed high tagatose, but did not show high xylose and sedoheptulose. Finally, DH5, a kefir-isolated LAB, may have similar characteristics and properties to typical Bifidobacterium spp. and showed higher lactase activity than commercial Bifidobacterium spp.

• Journal of Dairy Science and Biotechnology
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• 제35권4호
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• pp.266-269
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• 2017

This objectives of this study were to assess the pH and titratable acid (TA) and conduct sensory evaluation of the high-protein yogurt supplemented with Oxya chinensis sinuosa (grasshopper). High-protein yogurt containing Oxya chinensis sinuosa powder displayed TA of 0.93% to 1.1%, and a pH of 4.3 or 4.4. There were no significant differences between the control and treated groups in pH and TA. Organoleptic evaluations revealed that, except for color and texture, taste, flavor, and overall acceptability showed decreased trends in proportion to the amount of Oxya chinensis sinuosa powder. Further studies will explore the potential of Oxya chinensis sinuosa powder as a protein with health benefits for humans.