• Food Science of Animal Resources
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• v.43 no.1
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• pp.184-194
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• 2023

Recently, interest in food-derived bioactive peptides as promising ingredients for the prevention and improvement of hypertension is increasing. The purpose of this study was to determine the structure and antihypertensive effect of an antioxidant peptide purified from velvet antler in a previous study and evaluate its potential as a various bioactive peptide. Molecular weight (MW) and amino acid sequences of the purified peptide were determined by quadrupole time-of-flight electrospray ionization mass spectroscopy. The angiotensin I-converting enzyme (ACE) inhibition activity of the purified peptide was assessed by enzyme reaction methods and in silico molecular docking analysis to determine the interaction between the purified peptide and ACE. Also, antihypertensive effect of the purified peptide in spontaneously hypertensive rats (SHRs) was investigated. The purified antioxidant peptide was identified to be a pentapeptide Asp-Asn-Arg-Tyr-Tyr with a MW of 730.31 Da. This pentapeptide showed potent inhibition activity against ACE (IC₅₀ value, 3.72 μM). Molecular docking studies revealed a good and stable binding affinity between purified peptide and ACE and indicated that the purified peptide could interact with HOH2570, ARG522, ARG124, GLU143, HIS387, TRP357, and GLU403 residues of ACE. Furthermore, oral administration of the pentapeptide significantly reduced blood pressure in SHRs. The pentapeptide derived from enzymatic hydrolysate of velvet antler is an excellent ACE inhibitor. It might be effectively applied as an animal-based functional food ingredient.

• The Korean Journal of Food And Nutrition
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• v.36 no.5
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• pp.387-394
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• 2023

With the advancement and diversification of the bread industry, eco-friendly products with less sugar and salt, and containing functional ingredients are being developed. To develop healthy bread, Korean pine leaf powder was added in different proportions (0%, 1%, 3%, 5%, and 7%), and the quality characteristics of the bread, namely height, moisture, color value, texture, antioxidant property, and sensory characteristics were evaluated. As the amount of leaf powder was increased in the bread, L-value in the range of 53.45~85.05 (p<0.001) and adhesiveness in the range of 0.13~0.32 mJ (p<0.001) decreased significantly, whereas b-value in the range of 16.75~30.74 (p<0.001), total polyphenol content in the range of 466.83~669.13 ug/mL, ABTS- in the range of 0.46~43.23%, DPPH-radical in the range of 1.39~45.76%, scavenging capacities (p<0.001), color in the range of 3.27~5.40 (p=0.017) and texture in the range of 4.33~4.80 (p=0.006) preferences increased significantly. This study could increase the utilization of Korean pine leaf and the production of healthy food with antioxidant properties.

• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.202-207
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• 2019

The objective of this study was to analyze labeling improvements and evaluate willingness to pay for health functional foods with a focus on the caution for intake. For this study, we conducted a survey on health functional food intake behavior, confirmation and improvements of cautions for intake. We assessed the willingness to pay for improvement of the caution for intake. Consumers anticipate improved immune function, and fatigue improvement after consumption of health functional foods. They mainly checked the function components related to efficacy and effectiveness, ingredients and their contents, ingestion amount and method, expiry date and best mode of storage, product name, and cautions associated with ingestion of health functional foods. They has been difficulties in obtaining sufficient caution information for intake from the current labeling method. Therefore, it is necessary to improve the labeling of caution for intake. The analysis indicated that about 5.14% of the respondents were willing to pay more if new labeling was introduces. However, there is still controversy over their safety, which is damaging to the consumers. Therefore, by providing consumers with accurate and detailed information on cautions for intake, it can contribute to securing safety and improving the quality of health functional foods.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.683-690
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• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.458-467
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• 2006

This study was carried out to determine the functional works and basic ingredients of Sagoonja-Tang on white pan bread. The -experimental groups consisted of 6% mixtures of five(Ed- confirm the number) kinds powders, : B1 for Sagoonja-Tang powder, B2 for Panax ginseng, B3 for Poria cocos, Koidz, B4 for Atractylodes macrocephala, and B5 for Glycyrrhiza uralensis Fisch. The volume of white pan bread somewhat decreased after adding the ingredients, and the volume differences in order from highest to lowest, were white pan bread control>B2>B3>B4>B1>B5. For white pan bread, pH of control, B3, and B5 decreased on the 2nd day during storage, but increased on the 4th and 7th days. In the texture analyses of white pan bread, B4 and B5 showed a higher degree of hardness than that of control, while B2, and B3 were the lowest. In sensory test, the overall acceptability of regular white pan bread in order from highest to lowest was control>B3>B2>B1 ${\cdot}$ B5>B4.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.537-544
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• 2004

This study investigated the current processing degree and ingredients of sauce on the packaging of the commercial eel products made in Northeast Asia (Korea, Japan, China and Taiwan) and surveyedthe perception of nutritional functionality and purchasing pattern of Japanese consumers for the processed eels. The results are considered as a useful aid for preparation of processed eel products. The commercial eel products, purchased at a department store, supermarket and discount market, were divided by processing method, package quantity, storage method and sauce ingredients. The processing method was indicated in many different ways in each country, such as sauce ingredients and intake method. A questionnaire survey was conducted on 105 Japanese consumers (male 43, female 62) visiting Korea. Of the respondents, 44% answered and the major reasons for purchasing processed eel products were as a side dish for meals. The results for this factor were significantly different in relation to age (p <0.05). The degree of perceptions of functional excellence about processed eel products was well known (37%), some (49%), and seldom (14%). The results for this factor were significantly different in relation to age (p <0.001). Seventy-five percent of the respondents had experienced processed eel products. The type of purchase of the respondents was highest for vinegared rice and fish (47%), followed by freezing (33%), canning (5%), and dried food (4%), in that order.

• Journal of the Korean Applied Science and Technology
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• v.24 no.4
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• pp.410-415
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• 2007

Functional cosmetics are intensively investigated for the effectiveness of skin whitening, anti-aging and slimming. For enhancing the effectiveness, active ingredients should be delivered into the cell in the dermis. The amounts of penetration of caffeine and $Arbutin^{(R)}$ were tested, in vitro, using Franz diffusion cell. Oil-in-water emulsions were used for the vehicles of the transport. For the measuring the amounts of active ingredients delivered into the dermal skin, tape stripping was done after finishing the penetration experiments. The amounts of delivered caffeine were $8.45{\pm}$ 1.26ug/ml before tape stripping and $3.45{\pm}$ 1.80ug/ml after tape stripping, however, the amounts of delivered $Arbutin^{(R)}$ was quite small to detect. From now on, proper vehicles are considered for enhancing the delivery of $Arbutin^{(R)}$ Hairless mouse skin was compared with pig skin as a transdermal delivery membrane. The aspects of delivery were similar, but the amount of delivered ingredients using pig skin was larger than that of using hairless mouse skin. Therefore, the pig skin would be considered as a membrane for drug delivery experiments.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.142-158
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• 2019

Kimchi is a traditional Korean fermented vegetable probiotic food. The use of high quality ingredients and predominant LAB (lactic acid bacteria)-whether it be ambient bacteria or adding starters, low temperature and facultative anaerobic condition for the fermentation are important factors for preparing kimchi with better taste and functionality. The predominated LAB genera are Leuconostoc, Lactobacillus, and Weissella in kimchi fermentation. The representative species are Leu. mesenteroides, Leu. citrium, Lab. plantarum, Lab. sakei, and Wei. koreensis. Kimchi, especially the optimally fermented kimchi, has various health benefits, including control of colon health, antioxidation, antiaging effects, cancer preventive effect, antiobesity, control of dyslipidemic and metabolic syndrome, etc.; due to the presence of LAB, various nutraceuticals, and metabolites from the ingredients and LAB. The kimchi LAB are good probiotics, exhibiting antimicrobial activity, antioxidant, antimutagenic and anticancer effects, as well as immunomodualatory effect, antiobesity, and cholesterol and lipid lowering effects. Thus, kimchi ingredients, LAB, fermentation methods, and metabolites are important factors that modulate various functionalities. In this review, we introduced recent information showing kimchi and its health benefits in Korean Functional Foods (Park & Ju 2018).

• Preventive Nutrition and Food Science
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• v.14 no.4
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• pp.349-353
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• 2009

The effects of packaging materials on preserving the functional component of pine bud beverage stored under UV (ultraviolet) light exposure conditions were studied. The order of UV light blocking properties of the selected packages was: opaque can> opaque PET (polyethylene terepthalate) with green lamination=transparent PET with 10% PEN (polyethylene naphthalate) blending> transparent PET, and did not depend on film thickness in specified range. At 20${^{\circ}C}$, the order of preserving degree of original color and endobornyl acetate, which is quality index of pine bud beverage, was the same as above. Exposure to UV light can cause of deterioration of functional food components, but green color lamination and blending of PEN materials with transparent PET help to preserve the UV sensitive pine bud beverage components. However, the treated PET bottles have poorer preservation capabilities than the opaque cans. Transparent PET with PEN blending, in particular, will be very useful packaging material for colorful functional beverage preservation by helping to protect the ingredients while attracting consumer attention.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.779-784
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• 2006

To produce bio-active Kochujang, 1.2% of pomegranate powder, 1.0% of hawthorn berry extract powder, 0.01% of ginko biloba extract, 1.2% of red yeast rice powder, 1.2% of silk powder, 0.2% of garlic oil, 0.2% of chitosan, 1.2% of wax gourd extract powder, and 1.0% of pine mushroom were added individually with raw materials that are needed for Kochujang process. These Kochujangs were fermented for 45 days at $30^{\circ}C$, and examined for changes in their physicochemical properties. There were no significant differences in pH, acidity, formol-N content, color and total cell count by plate count agar between Kochujangs fortified individually with functional ingredients and the control Kochujang. When 0.2% of garlic oil was added, antioxidant activity of its Kochujang product increased twice as much as that of the control Kochujang. Improved ACE inhibiting activities were observed in 1.2% of red yeast rice powder. When 1.2% of silk powder or 0.01% of ginko biloba extract were added, antithrombotic abilities were remarkably enhanced up to two times of the control Kochujang.