• Journal of Dairy Science and Biotechnology
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• 제38권2호
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• pp.99-111
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• 2020

Probiotics are actively being studied for their efficacious anticancer, anticholesterol, and antidiabetic properties. As novel probiotic strains are being developed continuously, new strain-specific safety issues may be reported. Therefore, a procedure for the safety evaluation of probiotic strains is needed. In this study, we investigated the current status of domestic and foreign guidelines for the evaluation of safety of probiotics and suggested a general probiotic safety evaluation process. In other countries, the guidelines for probiotic evaluation are provided and managed separately. However, in Korea, general guidelines are provided regarding the use of functional ingredients, and specific guidelines for the use of probiotics are lacking. A review step based on the characteristics of the probiotics has been introduced in the procedure for safety evaluation of probiotics. Additionally, it has been suggested that the safety evaluation process should consider the results of the functional and genomic analysis for strain identification. Moreover, the factors to be evaluated are presented separately for the notified and non-notified strains. The suggested evaluation procedure may ensure the safety of probiotics, thereby promoting enhanced utilization of probiotics as functional products.

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2001년도 International Symposium on Food,Nutrition and Health for 21st Century
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• pp.140-151
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• 2001

This study was performed to examine a possible application of the beverage as a bad breath controlling food. To achieve this objective, methods of gas chromatography, electronic nose, sensory analysis and halimeter were used to detect reduction in odor intensities of bad breath caused by the functional beverage as well as its active ingredients. According to results of GC and electronic nose, adding green tea and champignon extracts to bad breath indicators, methylmercaptan and trimethylamine, resulted in significant reduction in headspace concentrations of two indicators. GC results revealed that headspace concentrations of 5 ug/ml of methylmercaptan and 30 ug/ml of trimethylamine added to various concentrations of two extracts were reduced up to $100\%$ after incubating mixtures at $37^{\circ}C$ for 5min. When the functional beverage was properly formulated with green tea extract, champignon extract and $\alpha$-cyclodextrin and evaluated for its deodorizing effect systematically, it also showed distinctive deodorizing activities against bad breath indicators. Conclusively, results obtained from this study might encourage introduction of a new type of bad breath control food in near future.

• ALGAE
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• 제34권1호
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• pp.45-56
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• 2019

Ecklonia cava (EC) has been widely utilized as an ingredient in commercial products such as functional foods and cosmeceuticals. Recently it has been found that Sargassum horneri (SH) has been invading on Jeju Island coast area by its huge blooming. Moreover, both seaweeds are considering as important ingredients in traditional medicine specifically in East-Asian countries (China, Japan, and Korea). In the present study, we attempted to compare anti-inflammatory properties of 70% ethanolic extracts of EC (ECE), SH (SHE), and their different combinations on lipopolysaccharide (LPS)-activated RAW 264.7 cells. Results indicated that 8 : 2 combinations of ECE : SHE significantly inhibited LPS-activated inflammatory responses (cytokines, protein, and gene expression) in RAW 264.7 macrophage cells compared to the respective extracts and other combinations. The synergistic effect of ECE and SHE was found to be prominent than the effects of ECE or SHE alone. These observations provide useful information for the industrial formulation of functional materials (functional foods and cosmeceuticals) using these two particular seaweeds in Jeju Island of South Korea.

• 한국미생물·생명공학회지
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• 제50권4호
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• pp.465-476
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• 2022

The importance of beneficial microorganisms, particularly probiotics, that coexist in the human body, is being increasingly recognized. Probiotics are representative health functional foods that provide health benefits to humans through the production of various metabolites, including short-chain fatty acids. However, the health benefits are strain-specific, and the use of each probiotic strain should follow guidelines that assure its safety. Accurate identification of the strain should be managed through genetic and phenotypic analyses of the strain. Besides, the functionality of probiotics should be disclosed in vitro and in vivo so that they can be used as legal functional ingredients (i.e., individual standards). In this review, we deal with the guidelines, including the technical factors related to probiotic strains. The common health effects of probiotic strains include proliferation of beneficial bacteria, control of harmful bacteria, and facilitation of bowel activities. Probiotics with various functionalities (e.g., body fat and cholesterol reduction, vaginal health, and improvement of skin's immune system) have been investigated as "individual standards of raw materials for health functional foods" provided by MFDS. In the future, various biotechnologies including synthetic biology can be applied to produce customized probiotics to improve human health.

• 한국식품위생안전성학회지
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• 제37권5호
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• pp.339-346
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• 2022

본 연구에서는 기능성 원료를 첨가하여 기능성 표시제도를 적용한 검은콩 선식 제품의 품질 특성 및 항산화활성을 비교하였다. 입도 분포의 경우, BS와 BSN에서 각각 118.00±12.09 ㎛ 127.00±14.73 ㎛ 로 유의미한 차이를 보이지 않았으며, 색도 또한 L, a, b에서 모두 유의미한 차이를 보이지 않았다. 수분 결합력에서는 BS 및 BSN에서 각각 241.67±30.66% 및 216.33±13.01%를 나타내었고 pH는 BSN에서 5.45±0.03로 BS(6.00±0.04)에 비해 낮은 수치를 보였다. 총 페놀함량은 BS 및 BSN에서 각각 1.75±0.26 mg GAE/g 및 1.61±0.19 mg GAE/g로 나타났고, 총 플라보노이드 함량 역시 BS가 6.36±0.3419 mg RE/g로 BSN 5.95±0.54 mg RE/g와 비교해 볼 때 유의미한 차이를 보이지 않았다. 항산화 활성의 경우, 모든 항산화 측정 시험법에서 BS 및 BSN 모두 농도의존적으로 항산화 활성을 증가하는 경향을 보였으며 두 시료간의 항산화 활성의 유의미한 차이를 보이지 않았다. 이상 결과들을 종합해볼 때, 검은콩 선식에 기능성원료 첨가에 따른 선식 제품의 품질특성에는 큰 변화가 관찰되지 않았으며 항산화활성 등의 고유 기능성도 유지되는 것으로 나타났다. 따라서, 기능성 원료를 첨가하여 제조한 검은콩 선식 제품의 경우 기능성 표시제도를 통해 소비자 니즈에 부합하며 기능성이 향상된 제품화가 가능할 것으로 사료되며, 향후 감각화학적 측면에서 기능성원료에 의한 관능적 특성의 변화 등의 연구가 추가되면 선식제품의 고부가가치화에 기여하는 바가 클 것으로 사료된다.

• Journal of Dairy Science and Biotechnology
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• 제32권1호
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• pp.7-16
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• 2014

최근 성인병 중에서 가장 높은 빈도로 발병하는 것이 고혈압인데, 이 고혈압의 예방하기 위해서 가장 손쉽게 일상적으로 섭취할 수 있는 것이 바로 우유의 성분인 카제인염이다. 일반적으로 우유 펩타이드는 혈압조절자인 ACE를 방해함으로써 혈압을 줄여주는 항고혈압 효과와 관련이 있으며, 또한 혈액의 혈소판 응집을 저해해 심근경색이나 뇌경색의 원인인 혈전을 방지한다라고 알려져 있다. 따라서 이러한 기능을 가지고 있는 우유의 카제인염을 다양한 단백질가수분해 효소로 처리하여 가수분해 시간에 따른 특성 그리고 ACE 저해효과가 높은 가수분해물을 제조하기 위해서 대표적인 막여과 방법인 한외여과법이 이용되고 있는 것을 살펴보았다. 향후 가수분해물들의 (1) 항산화 효과, 세포독성 및 용해성, 기포성 등이 더 향상될 수 있도록 효소선발과 효소처리에 대한 폭 넓은 조사와 연구, (2) 고품질 대량생산법 확립, 그리고 (3) 건강기능성식품으로의 산업화 이용이 가능하도록 지속적인 기초 연구가 신속히 진행되어야 할 것이다.

• 한국식품과학회지
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• 제45권4호
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• pp.434-440
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• 2013

천년초 열매의 기능성 및 물성을 개선하기 위해서 Leuconostoc mesenteroides SM을 이용하여 천년초 열매 추출액의 젖산 발효를 수행하였다. 천년초 열매의 수분함량은 71.7%, 가식부 65%로 나타났으며, 점질물 함량은 1.8%로 측정되었다. 천년초 열매 추출액은 열처리 시간이 증가함에 따라 점조도와 점탄성이 감소하였고, 퍼짐성은 증가하는 경향을 나타내었다. 또한 잔존하는 미생물은 $80^{\circ}C$에서 30분 열처리에 의해 사멸 되었으며, 천년초 열매색소는 비교적 안정한 값을 유지하였다. 고분자 dextran 생성을 위해 sucrose 함량을 20%까지 첨가하여 발효한 결과, sucrose 첨가량과 발효 시간이 증가할수록 점질물 함량 및 점조도는 증가하였으며 퍼짐성은 감소하였다. Sucrose을 20% 첨가하여 3일 동안 발효한 발효물의 점질물 함량이 4.8%로 가장 높게 나타났으며, sucrose 전환율은 90%를 보였다. 특히 sodium citrate 3% 첨가 시 발효 3일째 발효물의 점질물은 7%까지 증가하였고, 점조도 역시 가장 높은 값을 나타내었다. 발효된 천년초 열매 추출액은 생성된 고분자 dextran에 의한 높은 점성 성질을 나타내면서, 가공적성 증진과 probiotics가 강화된 기능성 발효물로 전환될 수 있었다. 또한 기능성이 강화된 천년초 발효 소재는 기능성식품 및 가공식품의 소재로서의 활용이 기대된다.

• 한국버섯학회지
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• 제18권4호
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• pp.372-379
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• 2020

본 연구에서 흰목이버섯의 추출조건별 추출수율과 기능성 성분의 함량을 비교하여 최적 추출조건을 분석하였으며, 모든 분석에서 R²이 0.9331~0.9462로 유의성을 보이는 것을 확인하였다. 각 독립변수에 따른 추출수율과 ergothioneine, 𝛽-glucan 성분을 분석한 결과 추출수율은 추출온도와 추출시료농도에 반비례했으며, 추출시간에는 큰 영향이 없었다. Ergothioneine 성분은 온도가 증가할수록 증가하며, 추출시간은 4.33 h가 가장 높았고 시료량에 큰 영향이 없었다. 𝛽-glucan 성분은 온도가 증가할수록 감소했으며, 추출시간에 큰 영향이 없었고 시료량이 21.2 mg/mL에서 가장 높았다. 모든 종속변수의 최대 독립변수는 온도 60℃, 추출시간 4.33 h, 추출시료농도 16.6 mg/mL에서 추출수율 24.9%, ergothioneine 성분함량 66.8 ug/g, 𝛽-glucan 성분함량 34.9 g/100 g으로 나타났다.

• 한국식품영양학회지
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• 제31권3호
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• pp.319-327
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• 2018

This paper defines the common features of synbiotics based on the definition of probiotics and prebiotics, and reviews the effectiveness of synbiotic food. The concept of synbiotics is defined as 'a mixture of prebiotics and probiotics that have a beneficial effect on the host, as a dietary supplement that alters living organisms in the gastrointestinal tract and improves their survival.' Synbiotic food contains ingredients with beneficial microbes that are expected to improve interactions between microbial and useful substances. Synbiotic foods may have anti-cancer and immune system-boosting effects. Improved digestion, healthier bowel movements, and overall increased intestinal health has been reported were reported after increasing the healthy microorganisms within the intestinal tract. In addition, depending on the type of food containing the symbiotic ingredients, more consistent weight control, improvement of cardiovascular health, and lower blood glucose levels may also be expected. Unlike previous studies, this review of synbiotics has shown that it is necessary for synergistic effects to take place among microorganisms and components to be further studied. Further research is needed on the safety and ingestion of microorganisms contained in synbiotics.

• 한국축산식품학회지
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• 제22권4호
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• pp.363-372
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• 2002

Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholesterol content of meat products. Low-fat meat products were manufactured with Int replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(<3%) content. Added water, non-meat proteins, carbohydrates, such as starch and hydrocolloids(gums) and vegetable oils have been used as typical fat replacers to be used in meat products. In addition, fat substitutes included structural lipids, sucrose polyester and ingredient combinations. Formulations for the manufacture of low-fat meat products in combined with new technologies have focused on the use of fat replacer combinations that contributes a minimum of calories and not detrimental to flavor, juiciness, mouthfeel or textural traits expected more traditional products. In conclusion, some combinations of fat replacements that mimics the flavor, mouthfeel and textural characteristics of fat offer potential for further development of low-fat meat products to have similar characteristics of regular-fat counterparts.