• Journal of Dairy Science and Biotechnology
• /
• 제37권2호
• /
• pp.136-153
• /
• 2019

The present study aimed to investigate the effects of skin care foods on the synthesis of pro-collagen type I C peptide and suppression of matrix metalloproteinase (MMP)-1 secretion through an in vitro study using fibroblasts (Hs68 cells) and keratinocytes (HaCaT cells). Among the three skin care foods developed in this study, three beans cookie and avocado yoghurt influenced the production of pro-collagen type I C peptide and suppressed MMP-1 secretion; however, tiger nut Galsu drink did not exhibit these effects. All skin care foods, including three beans cookie and plain yoghurt ($50{\mu}g/mL$, p<0.001) influenced the suppression of MMP-1 in addition to other commercially available breast milk production support foods examined, such as Heath Heather ($50{\mu}g/mL$, p<0.001), Happy Mama ($50{\mu}g/mL$, p<0.01), BioLys ($50{\mu}g/mL$, p<0.001), Enfamama ($25{\mu}g/mL$, p<0.0001), and Pregnagen ($25{\mu}g/mL$, p<0.001). Avocado fruit yoghurt ($25{\mu}g/mL$, p<0.05), avocado fruit jam yoghurt ($50{\mu}g/mL$, p<0.01), Enfamama ($100{\mu}g/mL$, p<0.05), and Pregnagen ($100{\mu}g/mL$, p<0.05) influenced the production of pro-collagen type I C peptide and suppressed MMP-1 secretion. This result indicates that only avocado jam yoghurt significantly influenced both the prevention of skin keratinization and acceleration of recovery of skin fibrous structure. Therefore, avocado is a favorable ingredient for nutrition-balanced dietary foods or an essential ingredient in products for revitalization of human skin.

• 한국축산식품학회지
• /
• 제23권4호
• /
• pp.342-349
• /
• 2003

Escherichia coli O157:H7, Staphylococcus aureus와 Salmonella enteritidis는 식품에 의해 전염되는 식품질환성 병원균으로서 세계적으로 알려진 식중독 미생물이다. 오미자 물 추출액 첨가 drink yoghurt에 오염된 식중독 유발균인 Esc. coli O157：H7, Sta. aureus와 Sal. enteritidis의 생존에 미치는 영향을 연구하였다. 오미자 물 추출액이 식중독 유발균에 대한생육 저해 활성을 검토하였고, 시험 균주의 최종 균체 농도가 $10^{5}$ CFU/mL 수준이 되도록 오미자 물 추출액 첨가 drink yoghurt에 Esc. coli O157：H7, Sta. aureus와 Sal. enteritidis를 각각 접종하여 37$^{\circ}C$에 배양하면서 시간별로 시험 균주들의 생존 균수를 측정하였다. 시험 결과 시험에 사용된 오미자 물 추출액의 첨가 농도가 증가할수록 모든 시험 균주에서 강한 증식 억제력이 나타났다. 대조구에 비해 오미자 물 추출액 0.4 ,0.6, 0.8과 1.0% 첨가구에서 Esc. coli O157：H7은 각각 0.13, 0.89, 1.99와 2.55의 log cycle 감소 현상을 보였고, Sta. aureus는 각각 0.45, 3.74, 4.13과 5.24의 log cycle이 감소되었으며, Sal. enteritidis는 각각 0.22, 3.44, 4.02와 4.07의 log cycle 감소가 나타나 모든 시험 균주에서 뚜렷한 성장 억제 효과가 관찰되었다. 오미자 물 추출액의 식중독 유발균에 대한 성장 저해 효과는 Sta. aureus, Sal. enteritidis, 그리고 Esc. coli O157：H7의 순으로 강하게 나타났다. 오미자 물 추출액을 0.4, 0.6, 0.8과 1.0% 첨가한 drink yoghurt 내에서 3.55${\times}$$10^{5}$ CFU/mL 수준으로 접종한 Esc. coli O157:H7은 24시간 배양시 1.00${\times}$$10^1$∼3.00${\times}$$10^1$ CFU/mL로 감소되었으며, 48시간 배양하였을 때에는 생육이 완전히 억제되었다. 그리고 1.24${\times}$$10^{5}$ CFU/mL 수준의 Sta. aureus를 접종한 경우 24시간 배양 후 아주 미약한 생존 균수의 감소를 보였으나 48시간 배양시 4.00${\times}$$10^2$∼8.50${\times}$$10^2$ CFU/mL 수준으로 감소하였고, Sal. enteritidis를 1.81${\times}$$10^{5}$ CFU/mL 수준으로 접종한 경우 24시간 배양 후부터 전연 증식을 나타내지 않았다. 이와 같이 오미자 물 추출액 첨가에 의해 drink yoghurt 내에서 식중독 유발균들의 증균 억제 효과를 확인할 수 있었다.할 수 있었다.

• 한국치위생학회지
• /
• 제8권3호
• /
• pp.13-22
• /
• 2008

Objectives: The purpose of this study was to identify the correlation between calcium in soft drinks and enamel remineralization. Method: Six soft drinks were used in this study. These were calcium milk, normal milk, calcium yoghurt, normal yoghurt, calcium orange juice, and orange juice. Enamel specimens which 300- 400Vickers Hardness Number (VHN) were selected. These samples were immersed in each soft drink for 12 hours in an in vitro remineralization model. All specimens were processed for SEM image of the enamel surface. Results were analyzed by SPSS 13.0 package program. Results: Calcium milk was the most influential and normal yoghurt was the least to enamel surface. There was not significant difference according to calcium supplement in milk although the difference of enamel hardness was ${\Delta}f13.4$ in calcium milk, and ${\Delta}f4.7$ in normal milk (P>0.05). Other soft drinks showed a little change about calcium but they were insignificant. Demineralization effect was remarkably observed in calcium yoghurt ($-{\Delta}f269.1$) and this effect was confirmed by SEM images. In conclusion, calcium supplemented soft drinks had little influences to hardness of enamel surface.

• 한국축산식품학회지
• /
• 제23권4호
• /
• pp.333-341
• /
• 2003

오미자 물 추출액을 첨가한 드링크 타입 요구르트를 개발하기 위한 기초 연구로 오미자 물 추출액 제조를 위한 최적 추출 조건을 확립하였고, 오미자 물 추출액이 유산균의 생육에 미치는 영향을 조사하였으며 오미자 물 추출액 첨가 드링크 타입 요구르트를 저장하는 동안 유산균의 변화를 관찰하였다. 오미자의 최적 추출 조건은 오미자를 50배수의 물로 추출 온도 2$0^{\circ}C$에서 15시간 추출하는 것이 가장 적합하였으며, 추출액의 pH는 3.07, 산도는 2.39%, 당도는 1.10%, 색 흡광도는 0.15이었다. 오미자 물 추출액의 첨가 농도(0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9와 1.0%)에 따른 유산균 증식에 미치는 영향을 조사한 결과 12시간 배양에서 Lac. acidophilus가 0.9% 첨가에서도 가장 안정된 생육을 보였으며 그 다음이 Lac. casei, Lac. bulgaricus와 Str. thermophilus 순으로 각각 오미자 물 추출액 0.8%, 0.2%, 0.1% 첨가 수준에서 생육이 유지되었다. 따라서 오미자 물 추출액 첨가 드링크 타입 요구르트 제조시 Lac. acidophilus를 starter로 사용하는 것이 가장 적절하였다. 오미자 물 추출액을 0.4%, 0.6%, 0.8%, 1.0%첨가하여 제조한 드링크 타입 요구르트를 4$^{\circ}C$에서 15일 동안 저장하였을 때 15일째의 유산균수는 각각 1.77${\times}$$10^{9}$ CFU/mL, 2.29${\times}$$10^{9}$ CFU/mL, 1.27${\times}$ $10^{9}$ CFU/mL, 1.13${\times}$$10^{9}$ CFU/mL로 약간 감소하였으나 0일의 기준 시료와 큰 차이 없이 유사한 균수를 유지하였다. 이것은 축산물의 가공 기준 및 성분 규격에 나타난 농후 발효유의 법적 유산 균수(1.0${\times}$$10^{8}$ CFU/mL 이상)를 충족하는 것으로 나타났다.

• 한국조리학회지
• /
• 제17권3호
• /
• pp.236-258
• /
• 2011

본 연구에서는 중학생들의 우유 및 유제품의 섭취 실태를 조사하고 소비 성향에 미치는 요인들을 분석하기 위하여 경기도 지역의 남녀 중학생 447명을 대상으로 조사를 실시하였다. 조사대상자의 37.4%만 매일 우유를 마셨으며, 우유 1일 섭취량은 1컵이 56.7%이었다. 현재 주로 일반우유를 마셨으며, 대부분의 학생들은 일반우유보다 가공우유를 더 좋아하는 것으로 나타났다. 우유를 마시는 주된 이유로는 '키가 크고 싶어서', '음료용, 간식용으로 마시기 좋아서'였으며, 우유를 마시지 않는 주된 이유로는 '우유의 맛이 없어서'와 '다른 음료가 더 좋아서'였다. 유제품 섭취 실태에 대한 조사 결과, '일주일에 3~4번' 정도로 섭취하였으며, 남학생은 아이스크림, 여학생은 마시는 요구르트를 가장 선호하였다. 대부분의 학생이 유제품을 섭취하는 이유는 '맛이 좋아서', '음료용, 간식용으로 먹기 좋아서', '키가 크고 싶어서' 순이었으며, 유제품을 섭취하지 않는 주요 이유로는 '집에서 유제품을 먹지 않아서'였다. 유제품 섭취에 의해 건강상의 효과를 묻는 질문에 79.9%가 '없었다'고 응답하였다. 우유 및 유제품 구매 시 선택 기준을 조사한 결과, 우유의 경우는 '유통기한을 보고', 유제품의 경우는 '자신이 좋아하는 유제품'이었다. 대부분의 학생들은 우유와 유제품의 소비를 촉진시키기 위해서는 '품질과 맛의 개선'과 '엄격한 위생 관리'가 우선적으로 개선되어야 한다고 응답하였다.

• 한국축산식품학회지
• /
• 제27권4호
• /
• pp.509-516
• /
• 2007

Starters of lactic acid bacteria(LAB) were isolated from the commercial yoghurt products and the four isolates have been studied on their identification and some physiological characteristics. For the purpose of identification, microscopic examination, API test, and 16s rRNA gene sequencing were conducted. Isolate A from a yogurt product of local dairy company A was shown to be Gram-positive rod-shaped bacterium. All strains isolated were turned out to be as Lactobacillus paracasei by using a API 50 CHL kit. In contrast, isolate A was identified as a strain of Lactobacillus helveticus based on the 16S rRNA sequencing data, and L. casei ssp. casei for both B and D and L. paracasei for C. All the isolates survived the simulated gastric juice, pH 2.0 within 3 hours and sharply decreased in viability so that no viable cell was observed after 4.5 hours incubation. In addition, the four isolated strains were almost identical in antibiotic susceptibility to six different kinds of antibiotics including erythromycin ($15\;{\mu}g$), ampicillin ($10\;{\mu}g$), gentamycin ($10\;{\mu}g$), neomycin ($30\;{\mu}g$), but rather resistant to colistin ($10\;{\mu}g$) and streptomycin ($10\;{\mu}g$). It was noteworthy that four isolates were confirmed to produce antibacterial substance against foodborne pathogens of Gram-positive Staphylococcus aureus and Gram-negative Escherichia coli 0157:H7 as test organisms based on the inhibitory zones on an MRS soft agar medium. At presence, the inhibitory factor is unknown so that further studies are required to ascertain the active factor responsible for the inhibitory activities.

• 한국식생활문화학회지
• /
• 제17권1호
• /
• pp.78-89
• /
• 2002

Preferences of 814 elderly living in Incheon for dishes, food materials and cooking methods were investigated. The survey was conducted from Dec. 2000 to Jan. 2001 by questionnaires. Subjects preferred cooked rice with beans, kalkooksoo(hot noodle), gomtang(soup with beef), bibimbap(rice with assorted mixture) to other staple dishes. However, preference for hashed rice or curried rice was very low. More than 50% of the subjects liked soybean paste soup and stew, and the ratio of elderly who liked Chinese cabbage kimchi was 68.7%. There was no significant difference in preference for pan-fried foods according to food materials in them. Subjects liked injolmi(waxy rice cake), shikhye(fermented rice drink) and coffee the most. Most subjects preferred plant foods like vegetables, legumes and seaweeds to animal foods. Preference of elderly for milk and yoghurt was reatively high; however, that for ham, butter and cheese was low. Elderly in Incheon liked roasted beef, beef soup and roasted pork the most. Chicken was preferred when it was boiled in water with garlic, ginseng, and so on. Cooked and seasoned vegetables (Namul) were the most preferred type by elderly. Preferences for dishes and food materials were more affected by living places of the subjects than by sex, and the reverse was true in preference for cooking method of food materials.

• Journal of Dairy Science and Biotechnology
• /
• 제17권1호
• /
• pp.16-31
• /
• 1999

Milk and milk products, especially the cow's milk and cheese, have been used since the ancient time. Because they contains almost all kinds of nutrients that are necessary for human beings except for iron, n-3 fatty acid, and vitamin C. Milk is an excellent dietary source of protein, calcium and phosphorus. The biological value of milk protein is as high as those of red meat and eggs. So cheese, a food processed from concentrated milk protein, is highly recommended food for the patient of diabetes mellitus. Because the major form of milk lipids is n-6 fatty acid, milk and milk products may not be a good food for the patients of cardiovascular disease. But the nutritional quality of milk lipids cannot be inferior to those of margarine, fish oil, and vegetable oil. Milk has been produced commercially since 1936 in Korea. The most popular milk product is a drink milk now in Korea. But according to the change of dietary pattern the consumption of yoghurt and cheese has been enormously increased during the last 20 years. As the soy sauce, tofu, and soy been paste have been the fundamental seasoning and source of protein in Korea, milk and cheese have consisted the essential flavor of western cuisine. But the basic idea for the usage of protein, peptides, and amino acids are the same. We found that milk and milk products can be nicely added in many Korean dishes such as Juk, Mandoo, Jeon, and Bindeatuk for the diversity of traditional flavor.

• 한국식품영양학회지
• /
• 제24권3호
• /
• pp.376-385
• /
• 2011

The purpose of this study was to estimate beverage consumption frequency and determine related problems of elementary school students in Chungnam. The survey was conducted with 488 students(boys=230, girls=258) using a questionnaire. The average age of the students was 10.1 years old, thir average height and weight were 145.1 cm and 39.5 kg, respectively and the obesity index was -1.3%. The frequencies for breakfast, lunch and dinner were 5.8 times/week, 6.7 times/week and 6.4 times/week, respectively. Regarding the frequency of snacks, high response rates for 'once/day'(38.3%) and 'none' (30.5%) were observed. Nutrition label on beverages were identified rarely(39.1%), nearly never(19.7%), and never(12.9%). The choice factors in selecting beverage were taste, nutrition, and price. For the type of snack most often consumed, fruit or juice was 25.8%, snack items were 25.2%, bread was 24.8%, dairy products were 7.6%, beverages were 7.0%, noddles were 6.2%, and rice cakes were 3.5%. The kinds of favorite beverages were carbonated drinks(30.3%), functional drinks (24.4%) and milk and yoghurt(23.8%), and main reason for the choice of beverage was "it tastes good". For the point of time that students wanted to drink a beverage, "when I feel thirsty" appeared most often for dairy products and beverages and the next most frequent answer was "after exercise". Therefore it may be necessary to administer systematic nutritional education on perception on nutrition fact label of beverage. And it is thought that plan for proper beverage consumption in elementary school students may be established.

• 한국식품영양학회지
• /
• 제24권2호
• /
• pp.191-203
• /
• 2011

We conducted a study to investigate milk and dairy products consumption among elementary school students to identify ways to increase their intake of milk and dairy products. We asked 518 students in Seoul to fill out questionnaire. Only 55.6% of the subjects consumed milk daily, and 43.7% of them drank at least 1 cup per day. The frequency and quantity of milk consumption were higher in male students than female students. The majority of the subjects consumed whole milk, and most students(59.5%) preferred flavored milk to whole milk. The reasons given for drinking milk included 'wanting to be tall'(66.1%) and 'for good health'(47.1%), while the main reason given for not drinking milk was stomach pain (68.4%). Records of having an unpleasant experience and upset stomach after drinking milk occurred at a higher rate for those who did not drink milk(84.2%) than for those who did(53.3%). Of the students questioned, 36.9% consumed dairy products other than milk 3~4 times per week, and liquid-type yoghurt(43.8%) and ice cream(35.4%) were the preferred dairy products among students. The reasons given for consuming dairy products were 'good taste'(56.6%), 'good to eat'(46.6%), 'wanting to be tall'(32.4%), and 'for good health' (25.4%). Among those students who did not consumed dairy products, the major reason given was 'family does not eat at home'(33.3%). After consuming the dairy products, 71.4% of participants thought that dairy products did not result in physical improvement. Most students had experienced purchasing milk and dairy products by themselves. When they bought milk or dairy products, the reasons given for making a particular selection were 'shelf-life'(61.6%) for milk, and 'favorite dairy products'(54.1%) for dairy products. According to participants, the factors that need to be considered for milk and dairy product consumption among elementary school students are 'higher nutrition' (60.8%), 'better sanitation'(57.3%), and 'better quality and taste'(55.2%).