• 대한가정학회지
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• 제45권9호
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• pp.63-74
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• 2007

The purpose of this study was to investigate types of well-being oriented consumption values that lead to well-being food consumption behaviors, as well as to identify the variables influence well-being food consumption. A survey of 579 women aged 20 or more was conducted through azoomma.com, an online portal site. The findings of the study were as follows: The level of well-being food consumption was above the mid-value for all categories, with the exception of food with added ingredients. In addttion, multiple regression analysis indicated that approximately 22.7% of the environmentally friendly foods consumed were chosen based on emotional value, degree of price perception and educational level. Conversely, 20.8% of the confectionaeries consumed were chosen based on emotional value, age, degree of price perception, average monthly income, and functional value. When food with added ingredients were considered 16.6% of those were chosen based on emotional value, social value, and degree of price perception. Finally, 29.3% of cereals and fish consumed were chosen based on emotional value, degree of family's health, and social value.

• 한국식생활문화학회지
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• 제31권6호
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• pp.661-674
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• 2016

We analyzed information provided by diet-related programs of comprehensive programming channels and the relationship between composition of professional panelists and quality of provided information. We selected 82 items among eight programs by MBN, JTBC, and TV chosun. All 82 items provided information about food & nutrition and health & disease, but only 32 items (39.0%) and 35 items (42.7%) provided information on food culture and food safety, respectively. Among the food ingredients, phytochemicals (81.7%) were the most frequently mentioned, and the contents of functional ingredients occupied a large part. The inappropriate information on programs were broadcast on an average of 1.2 episodes per program, and the most pointed out item was information that could confuse viewers with drugs (29.3%). Among the professional panelists, medical doctors (38.9%) and Oriental medicine doctors (16.6%) had the highest number of appearances, and professors of food & nutrition constituted only 7.1%. However, the increase in the number of appearances of professors showed a positive effect on the quality of program information. Contents focused on balanced nutrient intake and dietary culture of Korea should be increased rather than focusing on the function of each nutrient in comprehensive programming channels.

• Natural Product Sciences
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• 제25권1호
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• pp.44-48
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• 2019

Nelumbo nucifera Gaertn. (Nymphaeaceae) is commonly called lotus and its leaves are widely been used as functional ingredients due to its antioxidant activity. For maximum efficacy, optimized extraction condition was established using response surface methodology. The high F-values, low p-values and insignificant p-value for lack-of-fit supported the fitness of the model and yielded the second-order polynomial regression for the antioxidant activity. The optimized extract was obtained by the extraction of 1 g of lotus leaves with 40 mL of 50% MeOH at $10.0^{\circ}C$, which exerted 70.1% antioxidant activity. Close correlation between phenolic content and antioxidant activity suggested phenolic compounds as active constituents of lotus leaves. In addition, comparison of different parts of lotus demonstrated the most potent antioxidant activity of flowers, followed by leaves and roots. Taken together, these results provide useful information about lotus leaves for the development as antioxidant ingredients. In addition, flowers and roots as well as leaves are suggested as good sources for antioxidant activity.

• 식품과학과 산업
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• 제51권2호
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• pp.136-147
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• 2018

Emulsifiers are widely accepted ingredients in food & beverage applications owing to their functional properties. The multi-functionality of emulsifiers increases its adoption in end-use applications. Also, the growing demand of natural sources of ingredients and increase in demand for convenience foods and premium products have expanded the application areas of food emulsifiers in the food & beverage industries. Emulsifiers are increasingly used by food processors to make their food products more cost-efficient and robust, enabling them to endure the rigors of harsh processing.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2022년도 추계학술대회
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• pp.104-104
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• 2022

Dendropanax morbiferus H. Lev has been reported to have some pharmacologic activities and also interested in functional cosmetics. We found that the water extract of D. morbiferus leaves significantly inhibited tyrosinase activity and melanin formation in α-melanocyte stimulating hormone (MSH)-induced B16-F10 cells. D. morbiferus reduced melanogenesis-related protein levels, such as microphthalmia? associated transcription factor (MITF), TRP-1, and TRP-2, without any cytotoxicity. Two active ingredients of D. morbiferus, (10E)-9,16-dihydroxyoctadeca-10,17-dien-12,14-diynoate (DMW-1) and (10E)-(?)-10,17-octadecadiene-12,14-diyne-1,9,16-triol (DMW-2) were identified by testing the anti-melanogenic effects and then by liquid chromatography-tandem mass spectrometry (LC/MS/MS) analysis. DMW-1 and DMW-2 significantly inhibited melanogenesis by the suppression of protein kinase A (PKA)/cyclic AMP (cAMP)-responsive binding protein (CREB) and p38 MAPK phosphorylation. DMW-1 showed a better inhibitory effect than DMW-2 in α-MSH-induced B16-F10 cells. D. morbiferus and its active component DMW-1 inhibited melanogenesis through the downregulation of cAMP, p-PKA/CREB, p-p38, MITF, TRP-1, TRP-2, and tyrosinase. These results indicate that D. morbiferus and DMW-1 may be useful ingredients for cosmetics and therapeutic agents for skin hyperpigmentation disorders.

• Journal of Ginseng Research
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• 제47권5호
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• pp.654-661
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• 2023

Background: Ginseng has been used as a traditional medicine and functional cosmetic ingredients for many years. Recent studies have focused on the potential biological effects of the ginseng berry and its ingredients. (+)-Syringaresinol (SYR) is enriched in ginseng berry and its beneficial effects on the skin have been recently reported. However, little is known about the its effects on the wound healing process of skin. Methods: Here, we evaluated the skin wound healing effect of (+)-SYR using the human fibroblast Hs68 cell and ex vivo pig and human skin tissue model. Scratch wound test and hydrogen peroxide (HPO) induce chemical wound model were employed. Results: (+)-SYR promoted the migration and proliferation of Hs68 cells without significant cytotoxicity at the tested concentrations. Especially, in ex vivo pig and human skin tissue, HPO-induced chemical wound was recovered almost completely by (+)-SYR. In line with the finding in Hs68, the protein expression levels of TGF-β and PCNA, a proliferation marker were increased, demonstrating the beneficial effects of (+)-SYR on skin wound repair. Conclusion: Collectively, we demonstrated that (+)-SYR from ginseng berry, can enhance the wound healing effect by accelerating cell proliferation and skin regeneration, suggesting the potential utility of (+)-SYR for skin wound repair.

• Journal of Animal Science and Technology
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• 제63권3호
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• pp.465-474
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• 2021

It has become important to explore alternative feed ingredients to reduce feed costs, which are burdensome for livestock production. In addition, it is desirable to find efficient and functional alternative ingredients for traditional feed ingredients in pig diets, considering the stress and sensitivity of disease of pig. Rice is produced around the world like corn that is the typical energy source in pig diets. Although the nutritional quality varies depending on the degree of milling, rice, except whole grains (paddy rice), contains more starch than corn and its structure and granule size are easier to digest than corn. In addition, the fact that rice has fewer non-starch polysaccharides (NSP) and anti-nutritional factors (ANFs) is also effective in improving digestibility and various polyphenols in rice can help modulation of immune responses, which can be beneficial to the gastrointestinal environment and health of pig. Many studies have been conducted on rice focusing on things such as degree of milling, substitution rates of corn, granule size, and processing methods. Most results have shown that rice can be partially or completely used to replace corn in pig diets without negatively affecting pig growth and production. While further research should focus on the precise biological mechanisms at play, it was confirmed that the use of rice could reduce the use of antibiotics and pig removal and protect pigs from gastrointestinal diseases including diarrhea. From this point of view, rice can be evaluated as a valuable feed ingredient for swine diets.

• 융합정보논문지
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• 제10권12호
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• pp.166-174
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• 2020

화장품 기능성 원료는 감성 융합 기술의 산물이다. 의약품과는 다르게 효능을 발휘하는데 제한이 있는 생활용품이기 때문에 원료에 감성적인 매력 요소가 담겨 있는 것이 매우 중요하다. 인삼은 오랫동안 인류 건강을 위해 동양의학의 주요 처방으로 활용됐다. 인삼의 기원 및 전파 등의 상세한 기록들은 K-뷰티의 자산으로서 인삼의 정통성과 우수성을 활용한 감성 융합 소재로서 인삼의 다양한 제품화로 이어질 수 있다. 인삼 활용 최초의 기록들이 중국 고서에 의존하고 있다는 안타까운 현실에서 뷰티의 영역에서 활용된 기록들을 서술하여 남기고 이를 활용하는 것은 그 의미가 매우 크다고 할 수 있다. 본 연구에서는 인삼의 화장품 응용 연구에 필요한 일반적인 역사적 기록들과 피부 기능성 영역에서의 인삼 진세노사이드 성분에 관한 최근의 연구결과들을 고찰해보고 신규 화장품 개발연구에 응용할 수 있는 기초 자료를 제공하였다.

• 식품과학과 산업
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• 제52권4호
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• pp.358-374
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• 2019

소비자들은 건강에 관한 관심이 계속 증가할 것이며 이에 저열량 식품에 대한 요구에 부응하는 소재의 개발이 필요하다. 저열량 식품소재의 개발에 있어 열량을 낮춘 소재의 기능성과 최종제품의 품질을 잘 유지할 수 있는 관능성이 중요하다. 이에 난소화성 전분과 난소화성 말토덱스트린은 이러한 필요를 충족시킬 수 있는 소재이며 일반 식이섬유보다 다양한 제품에 품질을 자유롭게 조절할 수 있는 장점이 있다. 난소화성 전분은 입자가 작고 색이 하얗고 특별한 냄새와 맛이 없기에 제빵, 파스타, 시리얼, 스낵 제품 등에 식이섬유 함량을 높이거나 제품의 품질을 향상하는데 저열량 소재로 사용되고 있고 난소화성 말토덱스트린은 식후혈당 상승억제, 혈중 중성지방 개선, 배변 활동 원활하게 하는 기능성 원료이기에 음료, 건강보조식품, 일반 식품에서 저열량 소재로 많이 활용되고 있으며 앞으로도 다양한 저열량 식품에 소재로 활용될 것이다.

• Nutrition Research and Practice
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• 제5권4호
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• pp.313-321
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• 2011

The Korea Food and Drug Administration (KFDA) revised the Health Functional Food Act in 2008 and extended the form of health functional foods to general food types. Therefore, this study was performed to investigate consumers' perceptions of the expanded form of health functional food and to predict consumption patterns. For this study, 1,006 male and female adults aged 19 years and older were selected nationwide by multi-stage stratified random sampling and were surveyed in 1:1 interviews. The questionnaire survey was conducted by Korea Gallup. The subjects consisted of 497 (49.4%) males and 509 (50.6%) females. About 57.9% of the subjects recognized the KFDA's permission procedures for health functional foods. Regarding the health functional foods that the subjects had consumed, red ginseng products were the highest (45.3%), followed by nutritional supplements (34.9%), ginseng products (27.9%), lactobacillus-containing products (21.0%), aloe products (20.3%), and Japanese apricot extract products (18.4%). Opinions on expanding the form of health functional foods to general food types scored 4.7 points on a 7-point scale, showing positive responses. In terms of the effects of medicine-type health functional foods versus generic health functional foods, the highest response was 'same effects if the same ingredients are contained' at a rate of 34.7%. For intake frequency by food type, the response of 'daily consistent intake' was 31.7% for capsules, tablets, and pills, and 21.7% for extracts. For general food types, 'daily consistent intake' was 44.5% for rice and 22.8% for beverages, which were higher rates than those for medicine types. From the above results, consumers had positive opinions of the expansion of health functional foods to generic forms but are not expected to maintain accurate intake frequencies or amounts. Thus, continuous promotion and education are needed for proper intake of generic health functional foods.