• 한국식생활문화학회지
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• 제30권6호
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• pp.750-756
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• 2015

This study was investigated cranberry powder substituted for flour in pound cake recipes with the amounts of 0, 4, 7, 10, and 13%. Cranberry powder have of 6.47% of moisture content, 3.38% of crude protein, 4.92% of crude fat and 0.43% of crude ash. No significant difference in weight was found from increased cranberry powder concentration. Volume and specific loaf volume have decreased as the cranberry powder content increased. No significant difference in moisture and brix was found from increased cranberry powder concentration. pH have decreased as the cranberry powder content increased. 'L' and 'b' decreased with an increase in the cranberry powder concentration, but 'a' increased. The texture measurement result showed that the hardness and chewiness of cake have decreased as the cranberry powder content increased. springiness, cohesiveness and adhesiveness showed no significant difference with the increasing amount of caked cranberry. Overall preference scores showed a high overall acceptability for the cake made with 7% cranberry powder.

• Preventive Nutrition and Food Science
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• 제19권2호
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• pp.75-81
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• 2014

This study was conducted to investigate the effects of cranberry power on antioxidant defense system in rats fed an atherogenic diet and injected with lipopolysaccharide (LPS). Sprague-Dawley rats were divided into the following 5 groups: normal diet+saline (NS), atherogenic diet+saline (AS), atherogenic diet+LPS (AL), atherogenic diet with 5% cranberry powder+LPS (AL-C5), and atherogenic diet with 10% cranberry powder+LPS (AL-C10). Total antioxidant status measured by ferric reducing ability of plasma (FRAP) was significantly reduced by LPS injection (24%) and was restored by the cranberry powder treatment (P<0.05). In addition, the mean level of plasma total phenolics was significantly decreased by LPS injection (P<0.05) and tended to be increased when cranberry powder was incorporated in to the diet. Activity of serum superoxide dismutase (SOD) tended to be lowered by LPS injection and declined further in cranberry powder fortified groups. Overall results indicate that dietary cranberry powder may provide appropriate antioxidants to counter the diminished antioxidant status induced by exposing hypercholesterolemic rats to LPS.

• Nutrition Research and Practice
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• 제2권3호
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• pp.158-164
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• 2008

This study investigated that the antioxidative effect of freeze-dried cranberry powder against protein and lipid oxidation and ameliorative effect of serum lipid profile in rat fed atherogenic diet. Six weeks old male Sprague-Dawley rats were divided into the following four groups: normal diet group with 5% com oil(control), atherogenic diet group with 5% com oil, 10% lard, 1% cholesterol, and 0.5% sodium cholate(HFC), atherogenic plus 2% cranberry powder diet group(HFC+C2), and atherogenic plus 5% cranberry powder diet group(HFC+C5), and respective diet and water were fed daily for 6 weeks. After the experimental period, the serum lipid profile, such as total cholesterol, HDL-cholesterol, LDL-cholesterol, and triglyceride, ferric reducing ability of plasma(FRAP), plasma phenolics content, superoxide dismutase(SOD) activity, serum protein carbonyl and thiobarbituric acid reactive substances(TBARS) levels were examined. Total phenolic compound and total flavonoid levels in freeze-dried cranberry powder were 9.94 mg/g and 8.12 mg/g, respectively. Serum total cholesterol and LDL-cholesterol levels were not significantly different for cranberry powder treatment, but serum HDL-cholesterol level was significantly increased in HFC+C5 group compared with HFC group. Plasma FRAP value tended to be increased by cranberry powder treatment though there was no significant difference. Plasma total phenol concentrations and SOD activities were not significantly different among all groups. Serum protein carbonyl and TBARS levels were significantly decreased in HFC+C5 group compared with HFC group. Overall results suggested that freeze-dried cranberry powder might have the serum lipid improving effect, as well as anti oxidative effect demonstrated by its protective effect against protein and lipid oxidation.

• Nutrition Research and Practice
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• 제5권5호
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• pp.404-411
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• 2011

This study investigated the effects of freeze-dried cranberry powder on anti-inflammation and lipid profiles of lipopolysaccharide (LPS)-treated rats fed an atherogenic diet for 6 weeks. Forty Sprague-Dawley male rats (6-weeks-old) were equally divided into the following five groups: 1) normal diet group+saline (NC); 2) atherogenic diet+saline (HFC); 3) atherogenic diet+LPS (HL); 4) atherogenic diet with 5% cranberry power+LPS (C5); 5) atherogenic diet with 10% cranberry power+LPS (C10). LPS (0.5 mg/kg) was injected into the abdominal cavities of rats 18 hours prior to sacrifice. At the end of the experimental period, we measured serum lipid profiles as well as levels of serum C-reactive protein (CRP), nitric oxide (NO), and pro-inflammatory cytokines such as tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$), interleukin (IL)-1${\beta}$, IL-6, and IL-10 as an anti-inflammatory cytokine. The mean serum high density lipoprotein (HDL)-cholesterol level in C5 rats was significantly higher than that in NC and HL rats (P<0.05). The mean serum levels of CRP and IL-1${\beta}$ were significantly lower (P<0.05) in the cranberry powder groups compared to those in HL rats. Additionally, mean serum IL-6 levels tended to be lower in the cranberry groups than that in the HL group, whereas serum IL-10 and NO showed 29% and 88% higher mean values in the C5 group and 49% and 24% higher in the C10 group than those in the HL group, respectively. These results suggest that freeze-dried cranberry powder may have beneficial effects on cardiovascular diseases by modifying serum lipids and the early inflammatory response.

• 동아시아식생활학회지
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• 제20권5호
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• pp.697-705
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• 2010

This study was designed to investigate the effect of cranberry powder making pan bread. Cranberry powder at the level of 1 % (CP1), 3% (CP3), and 5% (CP5) was mixed with flour to make the breads. According to mixograph, the control, CP1 and CP3 except CP5 were found to bo proper between 3 and 5 min. in tenn of peak time (min). All samples for peak value were at the level of over 60% It meant that all samples were proper to make bread. By increasing the ratio of cranberry powder, pH, dough fermentation rate, volume and specific volume were decreased, and adhesiveness, springiness, cohesiveness and resilience except hardness were decreased in texture profile analysis. In crumbScan analysis, the addition of cranberry powder decreased the volume and increased crumb fineness of pan bread. In sensory evaluation, CP1 and CP3 showed good preference in aspect of flavor, taste, and overall acceptance.

• Preventive Nutrition and Food Science
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• 제8권1호
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• pp.24-28
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• 2003

There is evidence to suggest that cranberry juice supplements improve the health of the urinary tract by inhibiting the binding of fimbriated uropathogenic E. coli to the bladder mucosa. In patients with neurogenic bladders, urinary tract infections (UTI) are particularly common and often poorly managed by antibiotic treatment. A double-blind, randomized, placebo-controlled trial was undertaken on 29 geriatric and spinal cord injured patients with dysfunctional bladders. They received three times daily at mealtimes a 4 oz bottle of cranberry juice (Ocean Spray Cranberries, USA) or a specially prepared synthetic placebo drink. Two episodes of UTI arose in week one of cranberry intake and none thereafter, compared to four episodes of UTI in 4 placebo patients in weeks four, six and 10. Mean bacterial adhesion counts on bladder cells of the patients rose during the first month of treatment in 71 % of the placebo patients compared to only 31 % of cranberry patients (p < 0.001). The difference persisted to some extent for the second and third months. Bacterial adhesion levels correlated with culture findings (higher adhesion and higher viable counts in urine) (p < 0.001), positive leukocyte nitrite tests (136$\pm$131 bacteria per cell versus 52$\pm$86 in negative tests) (p < 0.001), and higher white blood cell counts (> 10) per high power field (126$\pm$125 versus 48$\pm$85 bacteria per cell) (p<0.001). E. coli was the most frequently isolated organism (40% samples) followed by K. pneumoniae (17%) and a number of other uropathogens. Group B Streptococci, and coagulase negative Staphylococcus were recovered from urine in 4 samples but were not associated with any red blood cell presence. The daily intake of cranberry juice, in amounts which are not detrimental to long term compliance, appeared to have a role in reducing the risk of bladder colonization and infection in a highly susceptible patient population.

• 한국식품영양학회지
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• 제28권2호
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• pp.328-334
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• 2015

본 연구에서는 유기용매 추출물이 아닌 베리 열매 자체의 생리활성에 관한 정보와 천연보존료 및 건강기능식품 개발의 가능성을 모색하는데 기초자료를 제공하고자 다양한 종류의 베리 열매 착즙액의 항산화, 항균 작용 및 균 생육억제 효과를 비교 조사하였다. 총 폴리페놀은 체리, 아로니아 및 크랜베리가 다른 베리류에 비해 높게 함유되어 있었으며, 각 농도별로 측정한 베리 착즙액의 DPPH 라디칼 소거능은 모든 시료에서 농도에 따라 높아졌다. 특히, 아로니아, 크랜베리 및 라즈베리의 소거능이 다른 베리류에 비해 높은 것으로 확인되었다. FRAP 활성은 6가지 베리 열매 중 아로니아의 활성이 모든 농도에서 가장 높았으며, 100% 아로니아 착즙액의 FRAP 활성은 25% 포도 착즙액의 5배 이상이었다. 베리 열매 착즙액의 식중독 원인균에 대한 항균활성은 크랜베리와 라즈베리가 대부분의 식중독 균에 대해 활성을 나타내었으며, 대부분의 베리 열매 착즙액이 그람양성균보다 그람음성균에 대한 생육저해활성이 더 큰 것으로 확인되었다. 크랜베리와 라즈베리의 농도별 항균활성은 원액과 75%의 농도에서만 각각 7가지, 6가지 식중독 균에 대해 생육저해를 보였고, 50%, 25%의 농도에서는 식중독 균 중 일부만 생육저해를 나타내었으며, 10% 이하의 농도에서는 모든 식중독 원인균에 대한 항균활성을 보이지 않았다. 이상의 결과로 아로니아, 크랜베리 및 라즈베리는 다른 베리에 비해 높은 항산화 및 항균활성을 보임으로써 천연보존료 및 기능성식품 소재로써의 이용성이 높을 것으로 판단된다.

• 동아시아식생활학회지
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• 제23권1호
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• pp.85-91
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• 2013

Korean traditional rice wine, Makgeolli, has been widely consumed and increasingly popular in Korea. In this study, we examined Makgeolli supplemented with cranberries (0, 5, 10 and 15% by rice weight) during fermentation for seven days for the various quality characteristics : pH, total acidity, soluble contents, color, reducing sugars, alcohol contents, and DPPH free radical scavenging activities, total flavonoids, microbial properties, and sensory properties. After the pH value decreased from a range of 4.40~5.63 to 3.83~3.94 up to day 3, the pH gradually increased until day 7. As fermentation proceeded, soluble contents and reducing sugar increased in most of the samples, with a temporary reduction after day 2. There were no differences in L and b color values, but the "a" value showed significant differences with the rate of cranberry added. The DPPH free radical scavenging activity and total flavonoid content of cranberry Makgeolli were higher than those of the control. After fermentation for seven days, the alcohol content ranged from 14.57 to 17.40%, while total acidity levels were within the range of 0.50 to 0.54%. Yeast cell counts increased until day 3 and then, gradually deceased. In the sensory evaluation, Makgeolli with 10% cranberry showed the highest overall acceptance.

• Preventive Nutrition and Food Science
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• 제9권1호
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• pp.29-33
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• 2004

Cranberries have long been used by lay people to relieve the symptoms of urinary tract infections. Recent research has determined that the component of cranberry called proanthocyanidin (PAC) is the primary mechanism for inhibiting P-fimbriated E.coli adhesion to uroepithelial cells in vitro. A series of experiments were performed to determine the effects of PAC on growth and adhesion of uropathogenic E. coli and Staphylococcus aureus to urinary catheter material. The results showed that PAC-inhibited binding of Gram positive S. aureus to collagen coated surfaces and significantly decreased the growth of these bacteria. P-fimbriated E.coli did not bind well to the biomaterial and their growth was unaffected by the cranberry extract with the exception of some loss in viability at 1000 $\mu\textrm{g}$/mL after 5 to 18 hours of exposure. This is the first report of the potential for cranberries to interfere with the adhesion and growth of S. aureus, a multi-drug resistant organisms responsible for morbidity and mortality especially in hospitalized patients.

• 한국식품영양과학회지
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• 제32권6호
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• pp.806-811
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• 2003

크랜베리 수용액의 색상 안정성 에 대한 pH, 열, 광, 당, 유기산, 금속이온, 비타민 C, $B_1$, $B_3$ 및 $B_{6}$의 영향을 조사하였다. 크랜베리 수용액의 색상은pH가 낮을수록 농색화 효과가 높았고 pH가 높아질수록 최대흡수파장이 장파장 쪽으로 이동하는 bathochromic shift현상이 관찰되었다. 열의 영향에 대한 실험 결과, 색상의 반감기가 37$^{\circ}C$에서 34일, 9$0^{\circ}C$에서 91분, 12$0^{\circ}C$에서 29분으로 온도가 높을수록 색상의 반감기가 급격하게 짧아졌다. 광에 의해 색상의 안정성이 크게 저하되었는데, 형광보다 일광에 대한 영향이 더 컸으며 저장 시 광을 차단함으로써 안정성을 증진시킬 수 있었다. 당류 첨가는 오히려 무첨가구에 비해서 저장 안정성을 저하시켰고 fructose가 색상 저하를 가장 촉진하는 것으로 나타났다. 유기산 중 fumaric acid, citric acid, malic acid, acetic acid 순으로 색상 안정성에 효과가 있었으며 특히 fumaric acid는 색상안정화에 크게 기여하였다. 금속이온 중 $Na^{+}$과 $Mg^{2+}$은 색상안정화에 기여하였으나 $Mn^{2+}$은 색상의 안정성을 가장 크게 저하시켰고 다음으로 F $e^{2+}$, $K^{+}$, $Ca^{2+}$순으로 저하시켰다. 비타민 C와 $B_1$은 크랜베리 수용액 색상의 안정성을 저하시켰으며 특히 비타민 C는 색상의 안정성을 크게 저하시켰다. 반면 $B_3$, $B_{6}$는 색상의 안정성에 미약하게 기여하였다.