• Journal of Nutrition and Health
• /
• v.46 no.3
• /
• pp.218-225
• /
• 2013

Although the functional ingredient has been evaluated by the Korea Food and Drug Administration (KFDA) based on scientific evidence, the levels of scientific evidence and consistency of the results might vary according to emerging data. Therefore, periodic re-evaluation may be needed for some functional ingredients. In this study, we re-evaluated scientific evidence for the antioxidant activity of coenzyme Q10 as a functional ingredient in health functional food. Literature searches were conducted using the Medline and Cochrane, KISS, and IBIDS databases for the years 1955-2010 with the search term of coenzyme Q10 in combination with antioxidant. The search was limited to human studies published in Korean, English, and Japanese. Using the KFDA's evidence based evaluation system for scientific evaluation of health claims, 33 human studies were identified and reviewed in order to evaluate the strength of the evidence supporting a relation between coenzyme Q10 and antioxidant activity. Among 33 studies, significant effects for antioxidant activities were reported in 22 studies and their daily intake amount was 60 to 300 mg. Based on this systematic review, we concluded that there was possible evidence to support a relation between coenzyme Q10 intake and antioxidant activities. However, because inconsistent results have recently been reported, future studies should be monitored.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.38 no.3
• /
• pp.209-217
• /
• 2012

One of the popular formulations is microemulsion in cosmetics. A kind of microemulsions is liquid crystal emulsion. Liquid crystal emulsion is used by wrapping functional ingredients. As the meaning of the name, Liquid crystals (LCs) are a state of matter that has properties between those of a conventional liquid and those of a solid crystal. There are various types of Liquid crystals (LCs) consisting of micelles or two layer structures of surfactants. Recently, microemulsion has been studied to improve its stability in thermodynamics of colloid science field. In this study, we prepared the microemulsion with PEG-8 Capryliccapric Glycerides and Polyglyceryl-3 Diisostearate. We studied the microemulsion with different oil types and different and cosurfactant content ratio. Also, the aim of this study is to develop a facial oil or a cleansing oil containing liquid crystal emulsion with functional ingredients.

• Food Science and Biotechnology
• /
• v.18 no.4
• /
• pp.965-970
• /
• 2009

Oleuropein content of olive leaf extracts (OLE; ethanol extract) was evaluated by high performance liquid chromatography analysis. Oleuropein contents were $4.21{\pm}0.57$, $3.92{\pm}0.43$, $0.32{\pm}0.03$, $5.76{\pm}0.32$, and $32.47{\pm}0.25$ mg/100 g for ethanol extract, and hexane, chloroform, ethyl acetate, and butanol fraction, respectively. The removal of DPPH free radical increased in OLE and all 5 fractions of OLE in a concentration dependent manner. In order to investigate the antioxidant effect of OLE in vitro, 80%(v/v) ethanol OLE, $H_2O_2$, or combined treatment of 80%(v/v) ethanol OLE and $H_2O_2$ were applied on mouse embryonic fibroblast (MEF) cells. Cells were damaged by oxidative stress decreased their viability followed by increasing concentration of $H_2O_2$, but co-treatment of OLE and $H_2O_2$ showed an increase in cell growth about 20% compare to the cells treated with $H_2O_2$. OLE suppresses cytotoxicity induced by $H_2O_2$ in dose dependent manner. OLE treatment on MEF cells was also examined by analyzing cell cycle and apoptotic rate using flow cytometry. Apoptotic and necrotic cell accumulation was decreased in addition of OLE to $H_2O_2$ compare to the oxidative damaged cells. Taken together, these results demonstrated that OLE suppresses cytotoxicity induced by $H_2O_2$ and protect cells against oxidative stress on MEF cells.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.5
• /
• pp.533-545
• /
• 2013

A type of Korean traditional cookies, yackwa is composed of ingredients which serve as good medicine to people. Further, it has a priceless value and possibility to be a healthy functional dessert. For this study, we developed variable yackwa, containing red-ginseng powder and green tea powder, in order to target the foreign market as well as to investigate the perception and preference of yackwa. The test sample for the control group, yackwa is made of flour, sugar, baking powder, sesame oil and alcohol. For the experimental group, yackwa contains red-ginseng and green tea powder (3, 6, 9, 12%). The investigation period was May 14th, 2013 and the total number of participants was 100. The investigation applied a consumer survey method by filling out a questionnaire while tasting 9 kinds of yackwa samples. They were used for frequency, one-way ANOVA and Pearson's correlation analysis with SPSS 19.0. In the yackwa perception survey, the result indicated that 52.0% of the customers replied 'Do not know well' and 'Do not know at all' which conveys that the perception of yackwa is very low. In contrast, the perception of the red-ginseng and green tea which are functional ingredients is high and the customers tend to prefer the taste and flavor of green tea than red-ginseng. And they prefer the yackwa containing 3% of red-ginseng and green tea powder compared to other ratio contents in the overall preference, color, taste, flavor, odor, degree of greasiness and texture. When people who have a higher perception of yackwa, they tended to prefer the color of red-ginseng yackwa and dislike the color of green tea yackwa. And the more people prefer the taste of green tea, the higher in overall preference, color, taste, flavor, and odor preference.

• Preventive Nutrition and Food Science
• /
• v.15 no.4
• /
• pp.316-321
• /
• 2010

Krill byproduct was hydrolyzed with Alcalase 2.4L to produce functional ingredients for high antioxidative activities against 1,1-dimethyl-2-picryl-hydrazyl (DPPH) radical and Fe. The objective of this study was to investigate the optimum condition for degree of hydrolysis and antioxidative activity of enzymatic hydrolysate produced with the commercial Alcalase using response surface methodology (RSM) with a central composite rotatable design (CCRD). The ranges of independent variables were pH 7.6~10.4 for initial pH and $50.9{\sim}79.1^{\circ}C$ for hydrolysis temperature and their dependent variables were degree of hydrolysis, Brix, amount of phenolic compounds, DPPH-scavenging activity and Fe-chelating activity. RSM with CCRD was well designed to investigate the optimum condition for functional ingredients with high antioxidative activities using Alcalase 2.4L because of their high $R^2$ values of the range of 0.93~0.99 except the $R^2$ value of 0.50 for the amount of total phenolic compounds. The optimum hydrolysis conditions were pH 9.5 and $62^{\circ}C$ for degree of hydrolysis (DH) and pH 9.1 and $64^{\circ}C$ for DPPH-scavenging activity by response surface methodology. The yield of DH and DPPH-scavenging activity were $14.1{\pm}0.5%$ and $10.5{\pm}0.2%$, respectively. It is advantageous to determine the optimum hydrolysis conditions of krill and its by-products for the creation of different kinds of food products, as well as to increase the usage of marine protein sources.

• Journal of Convergence for Information Technology
• /
• v.11 no.8
• /
• pp.212-223
• /
• 2021

This study has purposes : evaluating how safe the skin is when applied with the Spicules-containing cosmetic, and whether Diamond-spicules is permeated into the skin and showed the efficacy of the active ingredients well. For these aims, women in their 30s and 60s were surveyed for skin irritation and changes after applying cosmetics to their skin for four weeks. As a result, Spicules-containing cosmetics were safer on the skin than general functional cosmetics, and in particular, in the case of cosmetics containing Diamond-spicules, statistically significant results (p<.001) were obtained in improvement of anti-wrinkle, firmness, moisturizing, whitening, alleviation of inflammation, and sensitivity. Thus, It has been proved Diamond-spicules containing functional active ingredients, not only as transdermal delivery system, but also can be used as multifunctional cosmetic material.

• Journal of The Korean Society of Integrative Medicine
• /
• v.9 no.3
• /
• pp.19-35
• /
• 2021

Purpose : Recently, there has been a growing social interest in aging well. Consequently, wellness tourism has begun to attract attention. However, no studies on whether wellness tourism has any objective health benefits have been carried out yet. In this study, we assess the health benefits as well as the degree of improvement in health of a wellness tourism program. Methods : The study involved 30 adults over the age of 19 who live in the Gyeongsangnam-do region. Participants were evaluated on health indicator before and after participating in wellness tourism program. Participants took heart rate variability (HRV) test, and LFT, RFT, CBC, FBS HbA1C, and CRP test were conducted before and after the tour. Additionally, a survey was conducted before and after the program, and participant satisfaction was evaluated. Statistical differences in the tests conducted before and after the program were analyzed using a design t-test, a Wilcoxon signed-rank test, and McNemar's test. Results : The study showed that participants were very satisfied with and had significant health improvements after the wellness tourism program. The program was also found to be beneficial in improving participants' emotions as follows: BDI (p<.001), fatigue recovery (p=.006), stress relief (p=.003), improved quality of life (p<.05), and improved sleep quality (p<.001). Conclusion : Wellness tourism programs are specifically beneficial for improving participants' emotions (depression, anxiety), fatigue, stress levels, quality of life, and sleep. Therefore, they are beneficial to the overall health. Further research in the future by way of a follow-up study on the long-term effects on health after short-term interventions will provide more validation data.

• Journal of Dairy Science and Biotechnology
• /
• v.41 no.4
• /
• pp.219-229
• /
• 2023

Consumer demand for products with health benefits and natural ingredients is significant for the expansion of functional foods. Edible films and coatings are an excellent way to diversify the market for functional foods and as substitutes for the prevailing packaging and products. Incorporation of whey protein (WP) and its active ingredients into edible films and coatings is a promising technique that can be applied to various food products. Numerous combinations can be used on an industrial scale depending on the purpose, product, nature of the film, type of active ingredient, and type of inclusions. In this review, we describe several characteristics of edible WP films and coatings used as novel packaging materials. WP-based packaging can play a beneficial role in sustainability because of the option of recycling materials rather than incinerating, as in synthetic laminates, because of the use of natural byproducts from the food industry as raw materials. However, cost-effectiveness is a driving force against industrial setbacks in current and future WP processing developments. The industrial application of this new technology depends on further scientific research aimed at identifying the mechanism of film formation to improve the performance of both the process and product. Furthermore, research such as consumer studies and long-term toxicity assessments are required to obtain significant market shares.

• Journal of Applied Biological Chemistry
• /
• v.52 no.3
• /
• pp.93-102
• /
• 2009

Polyunsaturated fatty acids (PUFA), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have significantly beneficial effects on health in relation to cardiovascular, immune, and inflammatory conditions and they are involved in determining the biophysical properties of membranes as well as being precursors for signaling molecules. PUFA biosynthesis is catalyzed by sequential desaturation and fatty acyl elongation reactions. This aerobic biosynthetic pathway was thought to be taxonomically conserved, but an alternative anaerobic pathway for the biosynthesis of PUFA is now known to contain analogous polyketide synthases (PKS). Certain fish oil can be a rich source of PUFA although processed marine oil is generally undesirable as food ingredients because of the associated objectionable flavors that are difficult and cost-prohibitive to remove. Oil-seed plants contain only the 18-carbon polyunsaturated fatty acid alpha-linolenic acid, which is not converted in the human body to EPA and DHA. It is now possible to engineer common oilseeds which can produce EPA and DHA and this has been the focus of a number of academic and industrial research groups. Recent advances and future prospects in the production of EPA and DHA in oilseed crops are discussed here.

• Journal of Dairy Science and Biotechnology
• /
• v.38 no.2
• /
• pp.99-111
• /
• 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.