• 한국식품과학회지
• /
• 제32권3호
• /
• pp.713-719
• /
• 2000

본 연구에서는 매실 추출물을 0.5%, 5%, 10%, 15% 및 20% 함유한 매실음료를 제조하여 이들의 위암, 대장암, 간암 및 자궁암 세포주 증식에 미치는 항암효과를 MTT(3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide) assay, 세포독성 test 및 현미경 관찰 등을 통하여 조사해 보았다. 또한 12주간의 매실음료 섭취가 운동선수들의 체내 수분대사 조절 능력에 미치는 영향을 비교해 보았다. 20% 매실 추출물을 함유한 매실음료의 경우 위암 세포주인 SNU-16에 대해 증식억제 효과를 보였고, $1000\;{\mu}g/mL$ 농도에서는 유의적인 세포수의 감소를 관찰할 수 있었다. 매실음료를 배양액에 첨가하여 6일간 배양시켰을 때 SNU-16 세포주의 형태학적 변화를 볼 수 있었고 fibroblast에는 아무런 변화가 없었다. 매실음료를 섭취한 운동선수들의 경우 혈중 Na, K 및 Cl농도는 안정시에 비해서 운동 중 회복기에 유의하게(P<0.05) 증가하였으며 12 주간의 음료섭취 후 두 그룹 모두 거의 동일한 변화양상을 나타내었다.

• 한국식품과학회지
• /
• 제43권4호
• /
• pp.413-418
• /
• 2011

대장균군은 유통형, 맞춤형 및 건강기능형 홍삼음료 모두에서 음성이었다. 일반세균은 유통형 홍삼음료 및 건강기능형 홍삼음료에서는 검출되지 않았으나, 맞춤형 홍삼음료에서는 58건 중 13건(22.4%)이 검출되었다. 총 100건의 제품 중 5건의 제품에서 안식향산이 검출되었다. 함량은 19.2-543.0 mg/kg이며 이 중 유통형 홍삼음료에서 검출된 1건의 제품(19.2 mg/kg)과 건강기능형 홍삼음료 1건(31.4 mg/kg)의 함량은 원료에서 유래된 것으로 판단되었다. 유통형 홍삼음료의 납 평균 함량은 62.3 ${\mu}g/kg$, 맞춤형 홍삼음료는 74.6 ${\mu}g/kg$, 건강기능형 홍삼음료는 28.8 ${\mu}g/kg$으로 나타났다. 카드뮴의 평균 함량은 유통형 1.15 ${\mu}g/kg$, 맞춤형 1.62 ${\mu}g/kg$, 건강기능형 홍삼음료는 4.18 ${\mu}g/kg$으로 조사되었다. 수은의 평균 함량은 0.10-0.18 ${\mu}g/kg$으로 조사되었다. 홍삼 건강기능식품의 지표성분인 Rg1과 Rb1함량은 유통형 및 맞춤형 홍삼음료가 0.1-23.4 mg/90 mL으로 함유되어 있었다. 하루에 3회 섭취한다고 가정하고 건강기능식품의 일일 섭취량 3-80 mg/day와 비교해보면, 이번에 조사된 37건의 유통형 홍삼음료 중에서 22건(59%), 맞춤형 홍삼음료 58건에서는 26건(45%)이 건강기능식품에 해당하는 지표성분(Rg1과 Rb1)을 함유하고 있는 것을 알 수 있었다. 그러나 홍삼음료들 간에 서로 홍삼성분의 함량차이가 크고 건강기능식품 섭취기준(3-80 mg/day) 양에 미치지 못한 47건 중 1회 분량 90 mL 기준 홍삼성분이 0.2 mg 이하로 함유되어 있는 제품도 20 건이나 되는 것으로 나타났다.

• 한국식품영양학회지
• /
• 제25권4호
• /
• pp.747-754
• /
• 2012

The objective of this study was to investigate free amino acid composition, antioxidant activity, alcohol dehydrogenase activity and the sensory quality attributes for the development of functional soy sauce using Hutgae (Hovenia dulcis Thunb) fruit, which is well-known for improving liver function and alleviating various negative physiological effects following heavy consumption of alcoholic beverages. Soy sauces adding six types of extract from Hutgae fruit (HF) were prepared (SSH1: HF 20%, SSH2: HF 10%, SSH3: HF 20%/40 days NaCl extract, SSH4: HF 20%/20 days NaCl extract, SSH5: HF 20% water bath extract, SSH6: freeze-drying powder from HF 20% aqueous extract), compared with soy sauce using the conventional method. These soy sauces were used for determining alcohol dehydrogenase activity by NADH absorbance, the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation by sensory scaling. Total free amino acid contents for most samples were in the range of 327.3 to 375.5 mg%, and then, aspartic acid and glutamic acid content of SSH1 and SSH5 were higher than that of others. DPPH radical scavenging activity was shown to be the highest in SSH4, also SSH1, SSH5 and SSF6 were shown to be higher than the control group. Alcohol dehydrogenase activity was shown to be the highest in SSH5. In sensory evaluation, the highest intensity of roast smell was observed in SSH4 while sweet taste was shown to be the highest in SSH5, and SSH3 and SSH5 revealed higher overall acceptability. From these results, Hutgae fruit soy sauces demonstrated antioxidant activity and alcohol dehydrogenase activity. In conclusion, soy sauces containing the water bath extract of Hutgae fruit may be used as a functional seasoning.

• Journal of Microbiology and Biotechnology
• /
• 제32권3호
• /
• pp.307-316
• /
• 2022

Yeasts play an important role in spontaneous fermentation of traditional alcoholic beverages. Our previous study revealed that a mixed-consortia of both Saccharomyces and non-Saccharomyces yeasts were responsible for fermentation of khadi, a popular, non-standardized traditional beverage with an immense potential for commercialization in Botswana. Functional characterization of isolated fermenting yeasts from mixed consortia is an indispensable step towards the selection of potential starter cultures for commercialization of khadi. In this study, we report the characterization of 13 khadi isolates for the presence of brewing-relevant phenotypes such as their fermentative capacity, ability to utilize a range of carbon sources and their ability to withstand brewing-associated stresses, as a principal step towards selection of starter cultures. Khadi isolates such as Saccharomyces cerevisiae, Saccharomycodes ludwigii and Candida ethanolica showed good brewing credentials but Lachancea fermentati emerged as the isolate with the best brewing attributes with a potential as a starter culture. However, we were then prompted to investigate the potential of L. fermentati to influence the fruity aromatic flavor, characteristic of khadi. The aroma components of 18 khadi samples were extracted using headspace solid phase micro-extraction (HS-SPME) and identified using a GC-MS. We detected esters as the majority of volatile compounds in khadi, typical of the aromatic signature of both khadi and L. fermentati associated fermentations. This work shows that L. fermentati has potential for commercial production of khadi.

• 한국환경과학회지
• /
• 제26권2호
• /
• pp.257-263
• /
• 2017

The aim of this study was to evaluate the efficacy of red ginseng drinks as school meal drinks for 456 middle and high school students in Cheongdo-gun, North Gyeongsang Province. In preliminary studies, we focused on saponin with an efficacy of Rg 1 and Rg 2 in prepared red ginseng drinks. The health benefits and sensory characteristics were also investigated. For the frequency analysis, the satisfaction of the drinks as beverages serving as a school meal was relatively low, and the demand for fruit drinks was high. The result of sensory evaluations indicated a positive response of > 50.0% for the container packaging and design, daily intake, and tastes. Regarding the correlation analysis on red ginseng drinks, there were significant differences (p < 0.01) in the response to packaging (a daily intake) and design. In addition, health and learning benefits showed a very high correlation at the p < 0.01 significance level.

• Journal of Dairy Science and Biotechnology
• /
• 제27권1호
• /
• pp.53-57
• /
• 2009

Lactic acid bacteria (LAB) Play an important role in the human diet and are used in the production of edible fermented products such as kimchi and yoghurt. LAB are regarded as safe food additives used to enhance the nutritive value of foods. Plant-origin lactic acid bacteria (PLAB) cultured in vegetal media are now widely used in food industries. PLAB have been found to activate intestinal immunity, modulate the balance of the intestinal bacterial from, and enhance intestinal function. They are known for their strong resistance to acid; this enables them to persist for a longer duration in the human intestine. PLAB can also survive in the intestinal environment under conditions of poor nutrition. They have stronger vitality as compared to LAB of animal origin. Due to the unique characteristics of PLAB, they are being widely used in Japan for processing foods such as yoghurt and beverages. Recently, PLAB has also been used as the culture for processing yoghurt in Korea. We expect further research on the functional effects of PLAB.

• 한국식품영양학회지
• /
• 제31권1호
• /
• pp.109-116
• /
• 2018

Onion vinegar, which has an undesirable flavor and taste formed through alcohol and acetic acid fermentation, possesses additives that can improve sensory quality. Thus, the objective of this study was to present an optimized blending ratio using response surface methods for an onion vinegar beverage by adding Omija extracts. This study was performed to formulate an Omija-onion vinegar beverage (OOVB) and investigate its antioxidant properties and antimicrobiological effects. The experimental design was conducted using an optimal mixture model of response surface methodology which generated eighteen experimental trials with overall acceptance as the responses. According to the statistical analyses, OOVB demonstrated a ratio containing onion vinegar, water, brown sugar, apple extracts and Omija extracts of 10, 72.3, 4.4, 12.2 and 1.1 (weight ratio), respectively. The OOVB revealed desirable nutrition values (phenolics compounds 19.3 mg/100 g, total flavonoids 3.1 mg/100 g, quercetin 1.9 mg/100). The OOVB displayed antibacterial effects in Gram negative Enterobacter aerogenes, Escherichia coli, Salmonella typhimurium and Gram positive Staphylococcus aureus. The findings revealed that OOVB was 18% in DPPH radical inhibitionand 11% in superoxide dismutase-like activity thus, OOVB has nutritional value and good quality as well as potential biological activities for functional beverages.

• Journal of Microbiology and Biotechnology
• /
• 제30권11호
• /
• pp.1739-1749
• /
• 2020

Exopolysaccharide produced by the yeast Papiliotrema flavescens, isolated from wine grape berries of Champagne vineyard, was investigated for both chemical and functional characterization. SECMALLS and colorimetric assay analyses showed that the EPS is a high M_W heteropolymer (2.37 × 10⁶ g/mol) majorily consisting of mannose, glucose, xylose and glucuronic acid as monosaccharide constituents, with two substituents (sulphate and phosphate groups), and a minor protein moiety. Structural enchainment of these carbohydrates based on methylation, GC-MS and NMR analyses revealed a linear main backbone built up of α-(1 → 3)-D-mannopyranosyl residues on which are branched side chains consisting of a single β-D-glucopyranosyluronic acid residue and β-(1 → 2)-xylopyranoses (2-5 residues). Suggestion of some xylopyranose side chains containing a mannose residue at the nonreducing terminal end was also proposed. This is first report on EPSs from the grape P. flavescens yeast with such structural characteristics. Furthermore, investigations for valuating the application performance of these EPS in relation with their structural features were carried out in 8% alcohol experiment solutions. Very exceptional viscosifying and foaming properties were reported by comparison with commercial biopolymers such as Arabic, gellan and xanthan gums. The intrinsic properties of the natural biopolymer from this wild grape-associated P. flavescens yeast make it a potential candidate for use in various biotechnology applications.

• 한국식품영양과학회:학술대회논문집
• /
• 한국식품영양과학회 2001년도 International Symposium on Food,Nutrition and Health for 21st Century
• /
• pp.126-133
• /
• 2001

As dietary intakes levels of Calcium decrease below those recommended by health authorities the incidence of Osteoporosis is set to continue to rise. To address this issue it is becoming necessary to fortify regularly consumed foods such as cereals, biscuits etc. with ingredients such as AquaCal. AquaCal is a natural, organic source of calcium that is produced from calcified seaweed, Phymatolithon and Lithothamnion and can be utilised for Calcium and magnesium supplementation in a broad range of foods and beverages. AquaCal presents a great potential over other calcium sources because of its porous structure and it composition associating key minerals as calcium, magnesium and boron in addition to being neutral in taste in applications. Once consumed the efficacy of AquaCal must then be verified therefore a bioavailability a comparative feeding study to assess effects of AquaCal on bone density was carried out. There was no significant difference in bioavailability based on calcium absorption between AquaCal and Limestone however the weights of the femurs of the animals fed AquaCal did significantly increase over the group fed Limestone. As a natural and organic mineral AquaCal has many different fields of application.

• 한국식품위생안전성학회지
• /
• 제37권6호
• /
• pp.394-399
• /
• 2022

국내 유통 중인 콜라겐 제품 120건을 대상으로 중금속 4종(납, 카드뮴, 비소, 수은) 함량에 대해 조사하였다. 수은은 금아말감화법을 이용한 수은분석기로 분석하였고 납, 카드뮴, 비소는 ICP-OES를 이용하여 분석하였다. 검사 결과 납의 평균 함량은 0.097±0.055 mg/kg이었고 건강기능식품, 기타가공품, 음료류, 과·채가공품에서 각각 평균 0.108±0.052mg/kg, 0.084±0.053 mg/kg, 0.131±0.047 mg/kg, 0.149 mg/kg 농도로 검출되었다. 카드뮴의 평균 함량은 0.026±0.011 mg/kg이었으며 검출된 제품은 모두 건강기능식품이었다. 비소의 평균 함량은 0.097±0.048 mg/kg이었고 건강기능식품, 기타가공품, 과·채가공품에서 각각 평균 0.091±0.055 mg/kg, 0.133 mg/kg, 0.086 mg/kg 농도로 검출되었다. 수은의 평균 함량은 0.0025±0.0016 mg/kg으로 건강기능식품, 기타가공품, 과·채가공품, 캔디류에서 각각 평균 0.0012 mg/kg, 0.0028±0.0018 mg/kg, 0.0013 mg/kg, 0.0031 mg/kg 농도로 검출되었다. 중금속 기준·규격이 있는 음료류(납 0.3 mg/kg, 카드뮴 0.1 mg/kg) 및 캔디류(납 0.2 mg/kg)는 모두 기준 이하로 검출되어 적합하였다. 기준·규격이 없는 제품도 국내외 식품의 중금속 기준과 보고된 식품 중금속 함량과 비교하였을 때 비교적 안전한 수준이라고 판단되었다.