• Preventive Nutrition and Food Science
• /
• 제12권1호
• /
• pp.35-39
• /
• 2007

This study was conducted to investigate the effects of soil selenium (Se) supplementation level on Se contents of green tea and milk vetch. Four different concentrations of sodium selenite ($Na_2SeO_3$) solutions (0.0, 3.3, 33.0 and 165.0${\mu}g/mL$) were prepared and one liter of each solution was well mixed with 10 kg of compost (cowpea soil) to give four different levels of Se-containing soil: $T_1$, 0; $T_2$, 33; $T_3$, 330; $T_4$, and 1,650${\mu}g$/100 g soil. Green tea plants and milk vetch were individually cultivated in those soils for 60 days. Se contents of freeze-dried green tea leaves were 6.87, 10.40, 12.04, and 20.19 ${\mu}g/g$, respectively; all of which were significantly different (p<0.05) from the others except for $T_2$ and $T_3$. The results showed that Se-contents of green tea leaves were increased 1.5$\sim$2.9 times as the Se level in the soil increased. Regression equation between Se contents in green tea (Y) and soil Se supplementation level (X) was: Y=0.007X＋8.857. However, Se contents in the milk vetch were increased significantly (p<0.05) more with the same treatments $T_3$ (74 ${\mu}g/g$) and $T_4$ (187$\mu$g/g) in comparison to those at $T_1$ (5.0 ${\mu}g/g$) and $T_2$ (12.0$\mu$g/g). The increases ranged from approximately between 2.4 to 37.4 times that of the control group. Regression equation between Se contents in milk vetch (Y) and soil Se supplementation level (X) was: Y=0.1063X＋15.989. The large difference of Se contents between green tea leaves and milk vetch would be attributed by the difference of protein contents between the 30% or higher protein-content of legumes and 15$\sim$20% protein of shrubs. The present study clearly indicates that green tea leaves and milk vetch can be enriched in selenium by supplementing the soil with Se. Therefore, Se-enriched green tea or milk vetch powder could be utilized as functional foods in Se-fortified green tea drinks or salads, or as food additives to enhance the daily intake of Se.

• 한국축산식품학회지
• /
• 제40권2호
• /
• pp.209-220
• /
• 2020

Milk fat globule membrane (MFGM) is a lipid carrier in mammals including humans that consists mainly of polar lipids, like phospholipids and glycolipids. In this study, a process to enrich polar lipids in commercial butter and whey powder, including polar lipids of MFGM, was developed. WPC (whey protein concentrate) 60 was selected as the most suitable raw material based on the yield, phospholipid, protein, and lactose content of the polar lipid fraction obtained by ethanol extraction of two WPC (WPC60 and WPC70) and two buttermilk (A and B). After fractionation under optimum conditions, the polar-lipid enriched fraction from WPC60 contained 38.56% phospholipids. The content of glycolipids, cerebroside, lactosylceramide, ganglioside GM3, ganglioside GD3, was 0.97%, 0.55%, 0.09%, and 0.14%, respectively. Rancimat results showed that the oxidation stability of fish oil increased with an increase in the polar-lipid fraction by more than 30 times. In addition, the secretion of IL-6 and TNF-α decreased in a concentration-dependent manner after treatment of RAW 264.7 cells with 0.1 to 100 ppm of the polar lipid fraction. In this study, polar lipid concentrates with antioxidant and anti-inflammatory activity, were prepared from milk processing by-products. The MFGM polar lipid concentrates made from by-products are not only additives for infants, but are also likely to be used as antioxidants in cooking oils and as active ingredients for functional foods.

• 한국식품과학회지
• /
• 제21권5호
• /
• pp.726-734
• /
• 1989

우유 지방구막의 고밀도 표피에 결합된 지질의 조성을 분석하기 위하여 지방구막의 고밀도 표피부분을 여러 농도의 비이온성 세제 Triton X-100으로 처리하였고 세제에 용해되지 않는 물질, 즉 지방과 결합된 성분을 분석하였다. 유지방구막의 단백질, 인지질, 콜레스테롤과 ganglioside의 양은 Triton X-100의 농도가 증가함에 따라 감소하였다. 불용성 표피물질로서 butyrophilin(band 12), xanthine oxidase (band 3)와 band 16이 SDS-polyacrylamide gel을 이용한 전기영동에서 나타났다. Phosphatidyl ethanolamine, phosphatidyl choline, phosphatidyl serine, phosphatidyl inositol 및 spingomyeline 함량은 처리되지 않은 원래의 막의 것과 큰 차이가 있어 표피물질의 주요 인지질로 규명되었다. 전체 지질에서 지방산은 myristate, palmitate, stearate(주요 포화지방산), oleate, linoleate(주요 불포화지방산)이었다. 단백질에 결합된 콜레스테롤은 다른 성분에서보다 단백질에 더 견고하게 부착되어 있었다. Ganglioside의 함량은 Triton X-100의 농도가 증가함에 따라 비례 감소하였다.

• 한국축산식품학회지
• /
• 제44권3호
• /
• pp.620-634
• /
• 2024

This study explores the potential of utilizing meat byproducts, specifically chicken and beef liver, to enhance the nutritional value of processed foods like chicken nuggets. Proximate analysis was conducted on the livers, including moisture, ash, fat, and protein content, and degradation potential was observed. Antioxidant potential was analyzed through 2,2-diphenyl-1-picrylhydrazyl (DPPH). The total phenolic content (TPC), oxidative stability through peroxide value (POV), and free fatty acid (FFA) were performed to evaluate quality changes during seven-day storage. The radical scavenging activity showed that beef liver has excellent antioxidant capacity (61.55%- and 195.89- mM gallic acid equivalent for DPPH and TPC, respectively) compared to chicken liver and significantly increased the antioxidant potential of nuggets by 5%-10%. POV and FFA values increased with increased storage days for the liver and its incorporation in nuggets. However, the values remained under the 10 meq/kg threshold. Incorporating the livers into chicken nuggets led to a significant (p=0.000) improvement in nutritional content, particularly a 1.5%-2% increase in protein, with a similar increase in mineral content. Texture and sensory evaluations indicated favorable consumer acceptability for liver-enriched nuggets. Overall, this research shows the value of adding liver as a functional ingredient to enhance the nutritional profile of processed foods.

• 한국식품저장유통학회지
• /
• 제30권6호
• /
• pp.918-928
• /
• 2023

The effects of tigernut dietary fiber (TDF: 5, 10, and 20% w/w) inclusion in rice muffin formulations on the functional and pasting properties of composite powders, as well as the nutritional and sensory properties of muffins were investigated. The results showed a significant (p<0.05) proportional increase in the water and oil holding capacity as TDF increased in the powder blends. Moreover, pasting viscosity was found to decrease with the inclusion of TDF. TDF muffins showed improved nutritional quality, with increased protein (~14%), insoluble fiber (~128%) and total fiber (~34%) contents compared to 100% rice muffins. Also, TDF-muffins had lower baking losses (~22%) and better texture, including firmness and chewiness. Sensory scores of TDF-muffins (up to 10% w/w) showed similar consumer acceptability for all parameters considered. Overall, this study suggests tigernut fiber as a functional additive that balances the growing consumers' demands for healthy and quality gluten-free rice muffins.

• Journal of Dairy Science and Biotechnology
• /
• 제37권4호
• /
• pp.213-222
• /
• 2019

Milk and dairy products are the high value foods for the elderly population. In particular, fermented milk is the best source of calcium for people in the specific age group of over 79 years. It provides a good source of protein. Regular exercise and active lifestyle are recommended to slow down the muscle loss. However, exercising without proper nutrient intake is simply not sufficient at this age. Milk and dairy products provide the iron and protein content required for effective exercise-assisted growth. Milk nutrients have the advantage of being produced in various food forms, such as liquid, semi-solid, and powder types. Fat-soluble vitamins such as retinol and vitamin K can be encapsulated using various technologies for milk and dairy products. Using the encapsulation method, spray drying and fluidized-bed coating have been used for adding the micro-nutrients to the food. Microencapsulation technology is being applied in case of the fermented dairy products too. In particular, various wall materials are being developed to enhance the viability of probiotics. In the near future, advanced high-efficiency technologies that can effectively nourish the dairy products with nutrients will be developed to produce targeted high-nutrition value food for the elderly.

• 한국식품과학회지
• /
• 제20권6호
• /
• pp.840-844
• /
• 1988

효소를 이용하여 증자공정 없이 쌀가루를 분해시켜 고단백 쌀가루를 제조하고 그 이용성에 대하여 연구하였다. 증자하지 않은 쌀가루 slurry를 0.25% ${\alpha}-amylase$, 0.5% glucoamylase로 $55^{\circ}C$에서 24시간 동안 효소반응 시켰다. 가수분해된 전분용액은 원심분리하고 침전물은 열풍 건조시켜 단백질 함량이 20.8%인 고단백 쌀가루를 제조하였고 원심분리한 상둥액인 glucose용액은 고정화된 glucose isomerase를 이용하여 $60^{\circ}C$에서 100분간 이성화시켜 고과당 용액(high-fructose solution)을 제조하였다. 이때 제조된 고과당 용액의 조성은 glucose 56%, fructose 42%, oligosaccharide가 2%이었다. 고단백 쌀가루의 영양적인 질을 측정하기 위하여 우유단백질, 콩단백질, 쌀가루식이군과 동물실험을 통하여 체중증가량, FER, PER, liver weight 등을 비교하였다. 고단백 쌀가루, 우유단백질 및 대두단백질 식이군은 모든 항목에서 비슷하였으나 쌀가루식이군보다는 월등히 우수하였다. 이상의 결과로 보아 고단백 쌀가루는 성장기 아동들의 영양식품으로서 이용가능성이 크다고 볼 수 있으며, 부산물은 고과당으로 제조하여 감미원으로 이용될 수 있다.

• 한국식품과학회지
• /
• 제23권5호
• /
• pp.627-632
• /
• 1991

본 실험에서는 국산 유아용 조제분유의 열처리 정도를 파악하기 위하여 HMF 함량, lactulose 함량, 유청단백질 변성율 등을 측정하였다. 조제분유의 HMF 함량은 $21.0{\sim}43.9{\mu}mol/l$로 분말상의 경우 각종 영양성분의 함량이 더 강화된 (ii)단계 제품에서 많은 HMF 함량을 보였으나, 액상의 경우 can 포장용 제품에서 더 많았다. 조제분유의 lactulose 함량은 분말상에서 $2.5{\sim}11.4mg/100ml$였고 액상에서 $27.0{\sim}164.8mg/100ml$으로 제품의 형태에 따라 많은 차이가 있었다. ADPI에서 제시한 열처리 등급을 기준으로 분류했을 때 대부분의 조제분유 제품이 medium-heat 등급에 해당되었으며, 조제분유의 유청단백질 열변성율을 측정한 결과, 분말상에서는 $1.1{\sim}69.4%$였고 액상에서는 $37.4{\sim}71.3%$이었다.

• 한국식품과학회지
• /
• 제51권3호
• /
• pp.272-277
• /
• 2019

본 연구진은 선행연구에서 MCE-DAG를 섭취한 마우스에서 혈중 총 콜레스테롤과 LDL 콜레스테롤의 감소를 보고한 바 있어, 본 연구에서 in vitro를 통해 MCE-DAG와 간의 콜레스테롤 항상성 기전의 관련성을 구명하고자 하였다. LDLR과 같은 콜레스테롤 흡수 관련 인자의 발현이 MCE-DAG에 의해 증가한 반면, LDLR을 억제하는 PCSK9의 발현은 감소하였다. 또한, 콜레스테롤 합성 관련 인자인 HMGCR의 발현이 MCE-DAG에 의해 증가하였고, 전사조절인자인 SREBP2의 발현이 증가하였다. 이러한 결과들은 콜레스테롤의 합성과 흡수가 동시에 증가하였음을 뒷받침한다. 즉, 간 내 콜레스테롤 필요량이 증가함에 따라, 간의 콜레스테롤 합성 및 흡수를 활성화시켜 콜레스테롤 항상성을 유지하는 기전이 촉진되었음을 의미한다. 하지만 간 세포 내 총 콜레스테롤 양은 MCE-DAG에서 영향을 받지 않았다. 콜레스테롤 흡수 및 합성 기전이 촉진되었음에도 세포 내 콜레스테롤 농도가 증가하지 않은 현상은 담즙산 등 콜레스테롤 분비 촉진에 의한 것일 수 있다. 이러한 추론은 추후 콜레스테롤 분비 기전을 검증할 수 있는 실험을 설계하여 검증해볼 필요성이 있다. 결론적으로 MCE-DAG는 세포 내 콜레스테롤 흡수 작용을 촉진하는 효과가 있어 추후 기능성 유지로 활용 가능할 것으로 판단된다.

• Journal of Microbiology and Biotechnology
• /
• 제31권2호
• /
• pp.207-216
• /
• 2021

Supplement of high-protein food plays an important role in improving the symptoms of malnutrition and the immune capacity of the body, but the association of high-protein diet and gut microbiota remained unaddressed. Here, we systematically analyzed the internal organs and gut microbiota in C57(WT) or PD-1H-depleted (KO) mice (T cells were activated) fed with pupae or feed for six weeks. We observed that the body weight gain in the mice fed with pupae increased less significantly than that of the feed group, while the villi and small intestine lengths in the pupa group were reduced compared with that of mice given feed. However, the average body weight of the KO mice increased compared with that of the WT mice fed with pupae or feed. Pupae increased the concentration of blood glucose in WT, but not in KO mice. Moreover, in the feed group, there was no difference in the weight of the internal organs between the WT and KO mice, but in the pupae-fed group, liver weight was decreased and spleen weight was increased compared with that of KO mice. The amounts/plural/amounts of Melainabacteria, Chloroflexi, and Armatimonadetes were specifically upregulated by pupae, and this upregulation was weakened or eliminated by PD-1H depletion. Some bacteria with high abundance in the feed-fed KO mice, such as Deferribacteres, Melainabacteria, Acidobacteria, Bacteroidetes, Spirochaetes and Verrucomicrobia, were decreased in pupae-fed KO mice, and Proteobacteria and Deinococcus were specifically enriched in pupae-fed KO mice. Bacteroidetes, Firmicutes and Akkermansia were associated with weight loss in the pupae-fed group while Lachnospiraceae and Anaerobiospirillum were related glucose metabolism and energy consumption. Based on high-throughput sequencing, we discovered that some gut bacteria specifically regulated the metabolism of a high-protein diet, and PD-1H deficiency improved life quality and sustained blood glucose. Moreover, PD-1H responses to high-protein diet through modulating the type and quantity of gut bacteria. These findings provide evidence about the association among gut microbiota, T cell activation (for PD-1H depletion) and high-protein diet metabolism, have important theoretical significance for nutrition and health research.