• 한국작물학회지
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• 제68권4호
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• pp.422-430
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• 2023

우리나라 국민들에게 부족하기 쉬운 영양소인 칼슘함량이 풍부하고 항산화 활성이 높은 손가락조의 기능성 식품소재로서의 가능성을 확인하고자 손가락조 '핑거1호'를 이용하여 쿠키 가공을 하였을 때 품질 특성 및 칼슘 함량 등의 변화를 평가하여 신작물인 손가락조를 이용한 가공품 개발에 활용 여부를 판단하였다. 1) 밀가루 100%를 대조로하여 핑거1호 통곡 분말 10%, 30%, 50%, 100%를 첨가하여 쿠키를 제조하고 가공 특성과 이화학 특성 등, 품질과 항산화 활성 등을 조사하였다. 2) 핑거1호 분말 첨가량이 증가함에 따라 칼슘 함량은 10% 첨가시 1.8배에서 100%시 10.8배에 이르기까지 현저하게 증가하였다. 3) 반면, 나트륨의 경우 10% 첨가시 1.01배에서 100%시 1.38배로 증가량의 변화가 크지 않아 칼슘이 부족하고 나트륨은 과다섭취하는 우리나라 국민들의 식습관을 고려할 시 영양학적으로 바람직한 쿠키의 제조가 가능할 것으로 판단되었다. 4) 항산화활성도 칼슘 등 무기성분 함량증가와 마찬가지로 핑거1호 첨가량의 증가에 ABTS radical 소거활성 1.6~7.5배, DPPH radical 소거활성 2.8~18.7배 증가하였다. 5) 쿠키의 품질특성에서 핑거1호 분말첨가가 증가할수록 쿠키의 퍼짐성은 증가하고 경도가 감소되어 부드러운 조직감의 쿠키제조가 가능하였고, 색상도 10%의 첨가만으로도 뚜렷한 차이를 나타내었다.

• 한국균학회지
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• 제41권1호
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• pp.33-37
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• 2013

배 유과를 이용하여 새로운 고부가가치의 생리기능성 배 유과 시제품을 개발하고자 냉동배 유과를 해동하여 건조시킨 후 Saccharomyces cerevisiae, Kluyveromyces fragilis 및 Lactobacillus plantarum으로 혼합발효시켜 배 유과 발효 시제품을 제조한 다음 이들의 주요 생리기능성을 조사하였다. 배 유과 발효 시제품은 87.4%의 높은 항고혈압성 안지오텐신 전환효소 저해활성을 보였고 항산화 활성도 69.6%로 높았다. 또한, 냉동 배 유과를 $20^{\circ}C$에서 해동시키고 효모와 젖산균으로 혼합발효 시켜 제조한 배 유과 발효 시제품이 $40^{\circ}C$ 해동 후 S. cerevisiae나 Bacillus subtilis로 단독발효 시킨 시제품보다 항고혈압활성과 항산화활성 등이 더 높았다.

• Nutrition Research and Practice
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• 제1권2호
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• pp.113-119
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• 2007

Zn is an essential nutrient that is required in humans and animals for many physiological functions, including immune and antioxidant function, growth, and reproduction. The present study evaluated whether Zn deficiency would negatively affect bone-related enzyme, ALP, and other bone-related minerals (Ca, P and Mg) in rats. Thirty Sprague Dawley rats were assigned to one of the three different Zn dietary groups, such as Zn adequate (ZA, 35 mg/kg), pair fed (PF, 35 mg/kg), Zn deficient (ZD, 1 mg/kg) diet, and fed for 10 weeks. Food intake and body weight were measured daily and weekly, respectively. ALP was measured by spectrophotometry and mineral contents were measured by inductively coupled plasma-mass, spectrophotometer (ICP-MS). Zn deficient rats showed decreased food intake and body weight compared with Zn adequate rats (p<0.05). Zn deficiency reduced ALP activity in blood (RBC, plasma) and the tissues (liver, kidney and small intestine) (p<0.05). Also, Zn deficiency reduced mineral concentrations in rat tissues (Ca for muscle and liver, and Mg for muscle and liver) (p<0.05). The study results imply the requirement of proper Zn nurture for maintaining bone growth and formation.

• 대한지역사회영양학회지
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• 제10권4호
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• pp.513-524
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• 2005

The dietary habits and eating behaviors of nonagenarian subjects over 90 years old in Korean representative longevity belts of Damyang, Gokseong, Kurye, Sunchang were evaluated. The subjects of the study were 91 elderly people (26 males and 65 females) over 90 years old and their dietary habits, food preferences and meal patterns were collected by individual interview. The percentage of subjects, who answered 'very good' or 'good' for their health status, was $65.9\%$. In this study, $55\%$ of subjects were without chronic diseases, and there was no significance difference in gender. Many subjects had performed regular exercise and outdoor activity. The rate of eating together with their family was $79.1\%$. Most of subjects ($91.2\%$) had a regular mealtime consuming three meals a day, and they had good appetite and pleasure of eating. The higher preference of food group was fruits ($95.6\%$), legumes ($94.5\%$), mushrooms ($93.4\%$) and vegetables ($92.3\%$), but the amount of intakes is higher in vegetables than the others. Eating with family, regular exercise and self-rated good health are improved their nutrient intakes. Most frequently consumed meal pattern was rice plus soup and side dishes. The side dish consumed frequently was Namul (blanch and seasoned vegetables). From this study, the nonagenarian populations in longevity belt in Korea have good dietary habits such as regular mealtime, constant amount of meal and eat with pleasure. They are taking Korean traditional meal pattern, providing enriched antioxidant vegetable foods. Also, it can be concluded that the amount and quality of diet in the long-lived elderly are responsible for the Korean traditional family system.

• 한국작물학회지
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• 제52권3호
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• pp.264-273
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• 2007

In order to examine the cross-tolerance of two chilling-tolerant cultivars (Donganbyeo and Heukhyangbyeo) and two chilling-susceptible cultivars (Hyangmibyeo and Taekbaekbyeo) to salt, paraquat, and drought, changes of physiological response and antioxidant enzymes were investigated. The seedlings were grown in a growth chamber until the 4-leaf stage. The seedlings were exposed to chilling at $5^{\circ}C$ for 3 days. For drought treatment, the seedlings were subjected to drought by withholding water from plants for 5 days. For paraquat study, plants were sprayed with $300{\mu}M$ paraquat. For the salt stress, the seedlings were transferred to the Hoagland's nutrient solution containing 0.6% (w/v) NaCl for 4 days. Chilling-tolerant cultivars showed cross-tolerant to other stresses, salt, paraquat, and drought in physiological parameters, such as leaf injury, chlorophyll a fluorescence, and lipid peroxidation. The baseline levels of antioxidative enzyme activities, catalase (CAT) and peroxidase (POX) activities in chilling-tolerant cultivars were higher than in the chilling-susceptible cultivars. However, there were no differences in ascorbate peroxidase (APX) and glutathione reductase (GR) activities between chilling-tolerant and -susceptible cultivars in untreated control. CAT activity in chilling-tolerant cultivars was higher than that in chilling-susceptible cultivars during chilling, salt, and drought treatments, but not during paraquat treatment. However, other antioxidative enzymes, APX, POX, and GR activities showed no significant differences between chilling-tolerant and -susceptible cultivars during chilling, salt, paraquat, and drought treatments. Thus, it was assumed that CAT contribute to cross-tolerance mechanism of chilling, salt, and drought in rice plants.

• 디지털융복합연구
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• 제14권12호
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• pp.583-590
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• 2016

본 연구는 동양 식품학과 서양 식품학 원리의 융합적 접근을 통해 식품의 새로운 가치를 찾아보고자 계획, 수행되었다. 이에 따라 백복령, 산약, 연육 및 검인 등 4가지 재료에 대해 기미(氣味)를 기초로 섭취효능을 정리하였고, 일반 영양성분, 무기질, 유리당 및 항산화활성을 분석하여 동 서 융합적 섭취효능에 대한 접근을 시도하였다. 동양 식품학적으로 4가지 재료들은 소화기관인 비위(脾胃)를 건강하게 하는 섭취효능이 있음을 확인하였고 서양 식품학적으로는 인의 함량이 높은 탄수화물 급원식품임을 알 수 있었다. 또한 전자공여능에 의한 자유기 소거능, ABTS 자유기 소거능, SOD 유사활성을 통해 분석한 재료들의 항산화 활성은 검인의 활성이 다른 재료들에 비해 유의적으로 높게 나타났다. 영양성분 함량 또는 기미 분석만으로는 이 재료들의 특징을 온전히 이해하기에는 한계가 있다고 보여진다. 이에 따라 식품에 대한 다양한 측면에서의 특성을 접근해 보는 시도가 필요함을 인지할 수 있다. 본 연구결과는 재료의 동 서 융합적 특성과 효능을 돌출하여 향후 이 재료들을 활용한 건강음식, 기능성 식품 등의 레시피 구성을 위한 근거자료 및 식품의 특성을 판단할 때 동 서 융합적 시각의 필요성을 인지하는데 기초자료가 되리라 사료된다.

• Journal of Ginseng Research
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• 제44권1호
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• pp.154-160
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• 2020

Background: Korean ginseng (Panax ginseng Meyer) powder is in rising demand because powder forms of foods are convenient to handle and are highly preservable. However, ginseng powder (GP) manufactured using the conventional process of air drying and dry milling suffers nutrient destruction and a lack of microbiological safety. The objective of this study was to prepare GP using a novel process comprised of UV-TiO₂ photocatalysis (UVTP) as a prewashing step, wet grinding, high hydrostatic pressure (HHP), and freeze-drying treatments. Methods: The effects of UVTP and HHP treatments on the microbial population, ginsenoside concentration, and physiological characteristics of GP were evaluated. Results: When UVTP for 10 min and HHP at 600 MPa for 5 min were combined, initial 4.95 log CFU/g-fw counts of total aerobes in fresh ginseng were reduced to lower than the detection limit. The levels of 7 major ginsenosides in UVTP-HHP-treated GP were significantly higher than in untreated control samples. Stronger inhibitory effects against inflammatory mediator production and antioxidant activity were observed in UVTP-HHP-treated GP than in untreated samples. There were also no significant differences in CIELAB color values of UVTP-HHP-treated GP compared with untreated control samples. Conclusion: Combined processing of UVTP and HHP increased ginsenoside levels and enhanced the microbiological safety and physiological activity of GP.

• 대한약침학회지
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• 제12권1호
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• pp.43-51
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• 2009

Objective : The purpose of this study is to present the standard for practical application of ginger herbal pharmacopuncture Material and Methods : We refer to ancient literatures and the recent papers for ginger. Conclusions : The following results have been obtained 1. The effect of ginger(Zingiber officinale Roscoe) is to "release exterior", "balance nutrient & defensive qi", "resolve phlegm", "arrest coughing", "warm the lungs". So ginger herbal pharmacopuncture can be applied to treating fever, chilling sign, headchae, snuffle and gasping cough due to cold affection and treating the symptoms like sputum and asthma that be revealed by pulmonary disease. 2. The effect of ginger is to "warm spleen and stomach", "arrest vomiting" "promote normal flow of water". So ginger herbal pharmacopuncture can be applied to treating nausea, vomiting, abdominal distension and diarrhea due to phlegm & dampness and treating edema. 3. The effect of ginger is to eliminate blood stasis. So ginger herbal pharmacopuncture can be applied to treating contusion, blood stasis, sprain and gynecologic disease. 4. Ginger can treat myalgia and pain due to wind-damp and have anti-inflammatory effect in pharmacology. So ginger herbal pharmacopuncture can be applied to treating disease of joint, ligament and muscle. 5. Ginger can resolve phlegm and resuscitate. So ginger herbal pharmacopuncture can be applied to treating unconsciousness. But, treating incipient cardiovascular accident, it needs to call your special attention to the danger of blood pressure increase. 6. In pharmacology, ginger is effective for antitumor, antioxidant effects and activating immunocyte. So ginger herbal pharmacopuncture can be applied to treating broadly varieties of tumor and allergic disease.

• 한국식품영양학회지
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• 제30권4호
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• pp.841-846
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• 2017

This study investigated the nutritional compositions and physiochemical properties of three domestically cultivated jujube fruits (Boeun, Sangwhang, and Bokjo). Nutrient contents were analyzed by freeze-drying the jujube fruits. The results showed that the proximate compositions of the three jujube cultivars ranged from 7.85~13.52% for moisture, 4.65~5.24% for crude protein, 1.29~2.38% for crude ash, 0.17~1.09% for crude lipid, and 7.66~16.63% for crude fiber. The above proximate contents of jujube cultivars were significantly different. Mineral contents of Al, Fe, Mg, Ca, Na, and K in the three jujube fruits were also determined. Mn, Cu and Zn were not detected in any of the varieties. The content of Al was higher in Sangwhang, while Boeun had higher contents of Ca and K. The total polyphenol, ABTS values, and hypoglycemic effect were slightly higher in Boeun as compared to the other varieties. Taken together, Boeun could be an important source of natural antioxidant as a functional food.

• 한국식생활문화학회지
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• 제37권2호
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• pp.153-161
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• 2022

This study was undertaken to examine the quality characteristics of nonblanched carrots (CON) and carrots blanched in distilled water, 2% NaCl water and 2% citric acid at 100℃ for 3 minutes. This moisture contents of CON was the highest at 85.91%, whereas NT had the lowest moisture at 83.92% (p<0.01). Compared to CON values the L values of pretreatment groups were decreased whereas the b values were increased (p<0.001) A comparison of true retention (TR), revealed that NT had the highest TPC TR 101.04% and TFC TR 91.59% (p<0.001). β-Carotene contents were determined to be higher in NT (1.98 mg/100 g) and CT (1.94 mg/100 g) than in other groups, with highest levels obtained in NT (106.64%) (p<0.001). Examination of the DPPH and ABTS+ radical scavenging activities revealed that the NT group had maximum scavenging activity. The total bacterial count was determined to be 3.37 log CFU/g in the CON, whereas no microorganisms were observed in all the pretreatment groups. Our study indicates that blanching in 2% NaCl water is the most desirable in order to increase the biochemical content and nutrient preservation rate of carrots, and to inhibit the growth of microorganisms.