• Fisheries and Aquatic Sciences
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• v.17 no.3
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• pp.275-290
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• 2014

The marine ecosystem represents a vast and dynamic array of bio-resources attributed with its huge diversity and considered as potential untapped reservoirs for the development of functional foods for future health markets. Basically, marine microorganisms, sponges, algae, invertebrates such as crustaceans and mollusks along with marine fish species can be considered as marine bio-resources, which can be utilized to obtain different health benefits for humans, directly or after processing. Most of the bio-molecular components, such as lipids and proteins from these marine bio-resources, which can be extracted in large scale using the modern and advanced biotechnological approaches, are suitable drug candidates for the pharmaceutical industry as well as functional food ingredients for the food industry. Moreover, the furtherance of high throughput molecular biological techniques has already been incorporated with identification, mining and extraction of molecular components from marine bio-resources. In this review, potential marine bio-resources with respect to their extractable bio-molecules were described in details, while explaining the present and prospective methods of identification and extraction, which are integrated with advanced techniques in modern biotechnology. In addition, this provides an overview of future trends in marine biotechnology.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1193-1198
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• 2009

Ethylacetate and butanol fractions of leaf extracts (OLE) showed the higher contents of total phenolic compounds than hexane and water fractions. Oleuropein contents were $4.21{\pm}0.57,\;3.92{\pm}0.43,\;0.32{\pm}0.03,\;5.76{\pm}0.32$, and $32.47{\pm}0.25mg$/100g for ethanol extract, and hexane, chloroform, ethyl acetate, and butanol fraction, respectively. Treatment of ultraviolet-B (UVB) irradiated cells with 3 OLEs prepared by using ethylacetate and butanol at concentrations 0.001, 0.005, and 0.01% respectively showed significant recovery of cell viabilities. Treatment of dexametason 1 mM reduced tumor necrotic factor (TNF)-${\alpha}$ secretion by about 40%. UVB irradiated immortalized human keratinocytes (HaCaT) cells were treated with 3 different OLEs at the same concentrations. Ethylacetate fraction showed the strongest inhibition activity with respect of reduction of the elevated (TNF)-${\alpha}$. Cytotoxicity of OLEs on the B16-F1 cells was evaluated through thiazolyl blue tetrazolium bromide (MTT) assay. Ethylacetate fraction has no cytotoxicity in the range of 0.005-0.01%. A slight cytotoxicity was observed at the concentration of 0.1% butanol fraction of OLE that caused 10% decrease in cell viability.

• Food Science and Industry
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• v.51 no.2
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• pp.157-164
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• 2018

Recently demand for safer and healthier food has augmented with advancements in health conditions. Food ingredients with yet to be known safety and functionality, are being investigated for their safety or detrimental effects. The Ministry of Food and Drug Safety has introduced "health functional food" by the "Health Functional Food Act" to evaluate bio-functional and safety properties of raw materials using standard methods including in-vitro and in-vivo testing before human consumption. Despite recent growth in net worth of domestic functional food market, most of the raw materials are not from local Korean industries with own research and development, and mostly terrestrial not marine resources. Geographically, Korea has access to diverse marine bio-resources that need to be managed and utilized sustainably. Recently, diverse novel physiologically active substances have been reported from marine organisms. Hence, the development of functional foods from marine bio-resources is considered as an inevitably important task.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.149-153
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• 2003

Effects of kimchi and its ingredients, vitamin C and $\beta$-sitosterol on the growth of Helicobacter pylori were investigated. Three kimchi variations were studied: a standard recipe (kimchi I) and two functional variations for cancer prevention and treatment made with organically grown ingredients (kimch II and III). Methanol extracts and juices from kimchi I and III did not inhibit the growth of H. pylori. However, 10 mm and 12 mm inhibition zones were formed by methanol extract and juice from kimchi II, which had higher concentrations of red pepper powder (RPP) than those of kimchi I and III. Among the major kimchi ingredients, methanol extracts of RPP, garlic and ginger substantially inhibited the growth of H. pylori. The maximal inhibition zone (30 mm) was attained with garlic treatment. Inhibitory effects of the RPP, garlic and the sub-ingredient mixture (prepared with radish, garlic, RPP, ginger, green onion, sugar and fermented anchovy juice) on H. pylori were decreased by lactic acid bacteria fermentation. Neither the fermented garlic nor the fermented sub-ingredient mixture inhibited the growth of H. pylori. But, the inhibition Bone of fermented RPP was 12 mm, which was less than the 16 mm inhibition zone formed by the non-fermented RPP. Vitamin C and $\beta$-sitosterol which are known to be functional active compounds of kimchi also showed no inhibitory effect on the growth of H. pylori after 3 days of incubation. Further study is needed to determine why the inhibitory effect is removed or decreased by lactic acid fermentation, and to determine if fresh kimchi and lactic acid bacteria of kimchi can inhibit the growth of H. pylori.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1228-1235
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• 1997

This study was conducted to standardize the proper ingredient ratios of chinese cabbage kimchi by the sensory evaluation, chemical properties, and functional properties of antimutagenic effect and inhibitory effect on the growth of cancer cells from the ratios obtained from literatures. The standardized ratios of ingredient from the literatures was 13.0 of radish, 2.0 of green onion, 3.5 of red pepper powder, 1.4 of garlic, 0.6 of ginger, 2.2 of anchovy juice, 1.0 of sugar and the final salt concentration 2.7 in the proportion of 100 salted chinese cabbage. The standardized ratio of the ingredients exhibited better overall acceptability and less moldy smell and moldy flavor than any other ratio of ingredient in the sensory evaluation. The standardized kimchi with the above ratios of the ingredients, at final salt concentration of 2.5%, showed high reducing sugar contents and Leuconostoc sp. counts. All juices of the chinese cabbage kimchi showed not only high antimutagenicity against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also strong inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in SRB assay, especially these functional properties were the most effective at each standardized ratio of the ingredients. From the taste, chemical and functional properties, the standardized ratios of ingredients was 13.0 radish, 2.0 green onion, 3.5 red pepper powder, 1.4 garlic, 0.6 ginger. 2.2 anchovy juice, 1.0 sugar and the final salt concentration 2.5 in the proportion of 100 salted chinese cabbage.

• Food Science and Industry
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• v.52 no.4
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• pp.387-400
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• 2019

Fat replacers are divided into three categories. These include carbohydrate-based, protein-based and fat-based replacers. Carbohydrate-based replacers occupy half of the fat replacers market. The main ingredients of carbohydrate-based are gums, starch, modified starch, cellulose and fiber. The functional properties of fat replacers are to retain moisture, to retard staling, to provide mouthfeel and texture, to emulsify, to stabilize emulsion, and to reduce fat. Using these functionalities, fat replacers are used in various foods such as baked goods, salad dressing, sauces, meat products, dairy products, frying foods, bakery, and confectionery. Success factors of fat replacers in the market are sensory equivalent, texture and safety as food ingredients.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2004.11a
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• pp.103-109
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• 2004

The obese population has been increasing over the world wide and obesity became a socioeconomic problems. It is become more serious by the accumulation of the knowledge that the obesity is related directly or indirectly with several diseases like, diabetes, hypertension, etc. With these reasons, many functional food or agents for the purpose of weight loss have been developed. However, most of these remedies are unproven and some have produced even dangerous side effects due to the ephedrine alkaloids contained in Ma-Hang. Because of these reasons, they banned using of these agents in US and regards the antiobesity functional agents as drugs in Europe. Several functional agents are known for weight loss activities like, HCA, L-canitine, CLA, chitosan, calcium supplements and capsaicin containing red pepper, kimchi and kochujang. We describe here about the function, efficacy and mechanism of these antiobesity functional agents. Furthermore, the trial of the mixture of weight loss related herbal ingredients for safe multifunctional antiobesity functional agents are discussed here, as well.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.29 no.2 s.43
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• pp.131-147
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• 2003

In the 21st century, the development of cosmetics is led to pursue the high functionality of cosmetics with excellent effectiveness and safety. As Cosmetic Act took effect in 2000, functional cosmetics is provided in the law. As a result, the research and development of functional cosmetics has continually increased, and the number of patent applications in functional cosmetics has also rapidly increased as a plan for preoccupying in the functional cosmetics age. Now, the cosmetic industry has a great interest in developing anti-wrinkle cosmetics among functional cosmetics, because women's desire for having young resilient skin has increased since Korea entered an aging society thanks to the advanced medical technology. The patent application trends of anti-wrinkle cosmetics at home since 2000 particularly show the rapid increase in the applications in natural plant extracts. It may be because Korean consumers preference of vegetable cosmetics has resulted in the development of raw materials based on the traditional medicine. As for the existing preparation such as Retinoid or Ascorbic acid, the patent application itself will be an essential technical element in the future because patent applications are filed in the field of a preparation of cosmetics for stabilizing ingredients, reducing skin irritability or promoting absorbance, and in the field of cosmetic formulation technology. As there are many studies on the causes of skin wrinkles, it is expected that new raw materials of cosmetics can be developed due to new mechanisms, and that the number of patent applications in new technologies will increase due to a change in the thought of cosmetics accompanied by the integration of cosmetics with biotechnology using Genetic Engineering, including the practical application of the medicine previously used far treating skin diseases to an anti-wrinkle agent and the mass production of active ingredients of cosmetics.

• Journal of Food Hygiene and Safety
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• v.7 no.4
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• pp.153-163
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• 1992

Dietary fiber imparts both mutritional and functional properties to foods. This review deals with (1) the classification of dietary fiber, (2) the plant cell wall models, (3) the relations between structure and physicochemical and functional properties of dietary fiber and (4) the applications of dietary fiber in foods. Dietary fiber can be classified in terms of source, plant function, solubility, charge and topology. Plant cell wall models are presented to provide information on the interconnections of dietary fiber components which determines the content of soluble and insoluble dietary fiber content. In reality, physicochemical and functional properties of dietary fiber originate factors such as chemical constituents , charge, branching degree, conformation and etc. Dietary fibers possess a variety of functional properties in food systems, which thus make them useful in food application. In particular, rheology and gelation of water-soluble gums or hydrocolloids are discussed for their effects on food quality. A guideline s also listed for the gum selection to meet the best product requirements.

• Journal of Dairy Science and Biotechnology
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• v.32 no.1
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• pp.55-62
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• 2014

This study aims to suggest a management system consisting of functional ingredients by establishing guidelines for the analysis of functional animal products in Korea. Further, the guidelines can be used for validity tests of functional animal products. In addition, we can standardize the management system for details, and frame new laws for functional animal products. We researched the current studies on the analysis and assessment of functional foods, and established standard methods of analysis. We devised new analysis and assessment techniques to determine the efficacy and safety of functional ingredients for the legislation and management of functional animal products. This study may contribute to not only the safety and quality of functional animal products but also to enhancing the nation's health and the national image as being health-oriented, through improvements in the productivity and quality of functional animal products.