• 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.

• 한국축산식품학회지
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• 제29권4호
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• pp.523-532
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• 2009

Changing health awareness has had an important effect on the functional food industry and is creating greater market opportunities. Unfortunately, there is no statement on functional dairy products in the Processing of Livestock Products Act. As a result, there is confusion in the market and legal difficulties with regard to the advertising of functional dairy products. This study was carried out to improve the current standardization of functional dairy products by comparing the domestic Health/Functional Food Act with the Japanese Health Promotion Law, and by investigating scientific data and articles from various literature and the Internet. In Japan, the Ministry of Health, Labor, and Welfare (MHLW) officially presented the Food with Health Claims (FHC) system that consists of Food with Nutrient Function Claims (FNFC), and innovated Food for Specified Health Uses (FOSHU). In 2005, the FOSHU system was changed to include several new subsystems: Current, Standardized, Reduction of disease risk, and Qualified FOSHU. Finally, to manufacture FOSHU, scientific evidence pertaining to such products must be examined by MHLW. Since FNFC was allowed, only 12 vitamins, ${\beta}-carotene$, and five minerals were approved, though without scientific evidence of efficacy. The Korean Health/Functional Food Act requires that health/functional foods (HFFs) be marketed in measured doses. There are two types of HFFs: generic and product-specific. There are 67 ingredients listed in the act for generic HFFs, and if an HFF has a new active ingredient, it is considered a product-specific HFF. Product-specific HFFs must be approved by the Korean Food and Drug Administration (KFDA). With the present standards, it is impossible to label and advertise functional dairy products with health/functional claims. Government agencies must cooperate to solve this problem, and standardization should be carried out by considering existing health/functional products and claims/indications from other countries.

• Natural Product Sciences
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• 제25권4호
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• pp.293-297
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• 2019

Policosanol extracted from sugarcane wax is a generic term used for total fatty alcohols obtained from esterification of fatty acids. It has been approved as a health functional food by the Ministry of Food and Drug Safety of Korea in 2006. Policosanol is well-known to aid in lowering blood cholesterol level. Recently, several studies have reported the physiological activities of policosanol, such as anti-inflammatory effects, antioxidant effects, and lowering of the incidence of ageing-related diseases, for example, hypertension, stroke, among others. This review describes the physiological activities of policosanol and its applications in the field of health functional foods.

• 분석과학
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• 제29권6호
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• pp.255-260
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• 2016

"건강기능식품에 관한 법률"에 따라 건강기능식품이란 인체에 유용한 기능성을 가진 원료나 성분을 사용하여 제조한 식품을 말한다. 또한, 건강기능식품은 고시화한 원료와 영업자가 개별적으로 신청한 개별인정형 원료로 나누어진다. 그 중 개별인정형 원료의 시험법은 고시화를 위해 표준화가 필요하며 2가지 이상의 원료가 복합적으로 혼합되어 제조될 경우 제품에 대한 적용성 검토가 요구된다. 개별인 정형 원료 중 헛개나무과병추출물의 지표성분인 퀘르세틴을 대상으로 전처리방법을 표준화하였으며, 표준화한 퀘르세틴 시험법의 밸리데이션을 수행한 결과 회수율은 97.1~105.4%, 표준편차는 1.15~3.11%였다. 검량선의 직선성은 결정계수($R^2$)가 0.999 이상을 나타냈고 검출한계는 $0.12{\mu}g/mL$, 정량한계는 $0.36{\mu}g/mL$를 나타냈다. 표준화한 퀘르세틴 시험법의 적용성 검토를 위해 헛개나무과병추출물의 유통제품을 수거하여 분석한 결과, 퀘르세틴 표시 함량 대비 82.5~105.1%로 적합하였다.

• 한국식품위생안전성학회지
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• 제33권1호
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• pp.44-49
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• 2018

피카오프레토 등 복합물의 개별인정 시험법인 총 폴리페놀 시험법에서 Folin-phenol 시약 선정, 발색시약인 35% 탄산나트륨의 반응시간 및 온도, 시료량 등을 비교 실험하여 총 폴리페놀에 대한 표준화된 시험법을 확립하였다. 총 폴리페놀의 표준화된 시험법의 밸리데이션을 수행한 결과 회수율은 102.3~112.4%, 정밀도의 표준편차는 0.81~3.18%였으며 검량선의 직선성은 결정계수($r^2$)가 0.999이상을 나타냈고 검출한계는 $5{\mu}g/mL$, 정량한계는 $15{\mu}g/mL$이었다. 유통제품에 대해 표준화된 총 폴리페놀 시험법의 적용성 검토를 위해 1건의 검체를 수거하여 분석한 결과, 총 폴리페놀 표시 함량 대비 105.6%로 적합하였다.

• Smart Structures and Systems
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• 제12권1호
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• pp.1-22
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• 2013

Magnetic nanoparticle based bioseparation in microfluidics is a multiphysics phenomenon that involves interplay of various parameters. The ability to understand the dynamics of these parameters is a prerequisite for designing and developing more efficient magnetic cell/bio-particle separation systems. Therefore, in this work proof-of-concept experiments are combined with advanced numerical simulation to design and optimize the capturing process of magnetic nanoparticles responsible for efficient microfluidic bioseparation. A low cost generic microfluidic platform was developed using a novel micromolding method that can be done without a clean room techniques and at much lower cost and time. Parametric analysis using both experiments and theoretical predictions were performed. It was found that flow rate and magnetic field strength greatly influence the transport of magnetic nanoparticles in the microchannel and control the capturing efficiency. The results from mathematical model agree very well with experiments. The model further demonstrated that a 12% increase in capturing efficiency can be achieved by introducing of iron-grooved bar in the microfluidic setup that resulted in increase in magnetic field gradient. The numerical simulations were helpful in testing and optimizing key design parameters. Overall, this work demonstrated that a simple low cost experimental proof-of-concept setup can be synchronized with advanced numerical simulation not only to enhance the functional performance of magneto-fluidic capturing systems but also to efficiently design and develop microfluidic bioseparation systems for biomedical applications.

• 한국식품위생안전성학회지
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• 제20권2호
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• pp.77-82
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• 2005

본 연구에서는 식품 단일섭취 또는 식품과 일반의약품으로서의 복합비타민제의 병용섭취를 통해 niacin을 섭취한다는 노출시나리오를 설정하여 우리나라 성인의 niacin 1일 평균섭취량을 산출하였으며, 인체독성자료를 근거로 niacin의 상한섭취량(UL)을 제안하였고 그 값을 비교하여 niacin에 대한 위해지수를 산출하였다. 그 결과 식품 단일섭취 시 위해지수는 0.53,식품과 복합비타민제의 병용섭취 시 위해지수는 0.81-6.24라는 값이 얻어졌다. 일반적으로 위해지수가 1이상이면 건강한 인구집단에서 부작용 발생이 우려됨을 나타낸다 그러므로, 복합비타민제를 병용섭취 하는 일부경우에서는 악영향이 발생할 가능성이 있다고 할 수 있다. 식품을 통한 자연적인 niacin의 섭취로는 악영향이 보고되고 있지 않으나$^{3), 12),}$ 복합비타민제 또는 최근 소비량이 급증하고 있는 비타민 강화 건강기능식품 및 영양보조제 등의 섭취를 통해 niacin으로 인한 악영향의 발생이 우려되므로 지속적이고 세심한 위해성평가와 함께 민감그룹 및 임산부, 수유부 등 특정그룹에 대한 UL설정연구가 이루어져야 할 것으로 생각된다.

• 한국식품과학회지
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• 제40권5호
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• pp.574-579
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• 2008

본 연구는 프로폴리스 추출물 및 발효 프로폴리스 추출물의 투여에 의한 면역활성에 미치는 영향을 검토하기 위하여 수행하였다. 프로폴리스 추출물 및 발효 프로폴리스 추출물을 체중 kg 당 50, 100, 200 mg/kg의 농도로 BALB/c 마우스에게 14일 동안 연속적으로 경구투여한 후, 이러한 시험물질 투여에 기인한 비장림프구와 창자간막 림프구의 증식능, 림프구의 아집단 비율의 변화 및 사이토카인 분비능을 측정하였다. 또한 비장 림프구로부터 NK 세포를 분리하여 YAC-1 세포를 살해하는 NK 세포의 활성을 측정하였다. 그 결과 프로폴리스 및 발효 프로폴리스의 투여에 의해 비장 림프구와 창자간막 림프구의 T 림프구($CD3^+$) 비율이 증가하는 경향을 보였으며, 이는 $CD4^+$와 $CD8^+$ T 림프구 비율의 증가에 기인하였다. 비장 및 창자간막 림프절로부터 분리한 림프구의 증식능도 프로폴리스 및 발효 프로폴리스 투여에 의해 증가되는 것을 관찰할 수 있었다. Th-1/Th-2 사인토카인 분비에 미치는 영향을 관찰한 결과 비장림프구에서는 발효 프로폴리스 추출물이 프로폴리스 추출물에 비하여 IFN-$\gamma$, IL-2, IL-4의 분비를 증강시키는 것을 확인할 수 있었다. 창자간막 림프구의 Th-2 사이토카인 분비증강은 고농도(200 mg/kg)의 프로폴리스 및 발효 프로폴리스 추출물 투여군에서만 관찰되었다. 프로폴리스 및 발효 프로폴리스 투여에 의해 YAC-1 세포를 살해하는 NK 세포의 활성도 유의적으로 증가하였다. 이상의 결과로, 프로폴리스 및 발효 프로폴리스 추출물의 경구투여는 체내 면역기능을 증강 시킬 수 있는 면역조절제로서의 가능성을 가지는 것으로 사료된다.

• 유통과학연구
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• 제11권12호
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• pp.51-62
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• 2013

Purpose - A pre-study on service quality-based customer value is conducted with the path structure (perceived value of service quality→customer satisfaction→behavior intention) based on the hierarchical model of service quality including interaction and outcome quality, physical environment quality and the SERVQUAL model of process quality, namely, reliability, responsiveness, assurance, empathy, and tangibles. In addition, customer value in the service industry is studied by dividing into the two-way structure of utilitarian and emotional values. This study classifies customer values of family restaurants through the customer value model based on the 4×4 matrix needs system of Jeon and Kim (2009). It illustrates the path structure of customer value→customer satisfaction→behavior intention targeting college students in order to generalize the customer value system of family restaurants. Research design, data, and methodology - This study established seven hypotheses based on the relationship between each type of customer value (food quality, convenience, social, emotional, interior quality, service encounter, and purchasing) and customer satisfaction, and the relationship between customer satisfaction and behavior intention. The study data were collected from students in the Department of Business and Tourism at Kimpo University. In all, 294 survey papers were returned of the 300 distributed: 253 pieces were used in the final analysis excluding 41 with insufficient and less effective answers. For statistical analysis, the statistics software package SPSS 15.0 was used. Results - The results of the analysis are as follows: first, the customer values of family restaurants are classified by seven customer values: goods quality value, emotional value, convenience value, social value, purchasing value, service encounter value, and inner quality value. Second, emotional value, purchasing value, service encounter value, and inner quality value had positive impact on customer satisfaction. In particular, purchasing value through being included in functional value was not classified in the previous study; however, this study could classify and generalize this value in a new way. Finally, customer satisfaction had a positive impact on behavior intention. This showed that college students had behavior intention - repurchase intention and word-of-mouth - because they could be content with the food items on the menu and the service provided by employees. Conclusions - The main points based on the above-mentioned results are as follows. This study with college students as study subjects could be classified into four dimensions, namely, generic value, usage value, purchasing value, and physical value and seven sub-dimensions on customer values of family restaurants based on a 4×4 matrix needs system. Then, to confirm its generalization, the path structure of customer value→customer satisfaction→behavior intention was verified. While existing pre-studies used simplified values by classifying restaurant values largely as utilitarian value and hedonic value, this study classified various forms of customer value, and that customer value especially could be expanded by adding purchasing value. As a result, it is shown that marketers need to diversify their customer services because this study proved that customer values can be classified in various ways based on customer needs.