• 식품과학과 산업
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• 제52권3호
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• pp.208-219
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• 2019

Probiotics are very closely related to gut microbiome and recognized as beneficial microorganisms for our health. They have various biological effects such as inhibition of pathogenic bacteria, activation of beneficial bacteria, prevention of diarrhea and constipation, enhanced immune activity etc. Prebiotics, non-digestible carbohydrates such as galactooligosaccharide and fructooligosaccharide, are utilized by beneficial gut bacteria such as bifidobacteria and lactobacilli, resulting in production of short chain fatty acids which inhibit pathogenic bacteria in the gut and function for human health. Synbiotics are introduced for synergistic effects when probiotics are combined with prebiotics and now commercially available. At the moment many functional ingredients are developed and commercialized. Probiotics, prebiotics, and synbiotics might be hot items in the functional food market and the values will increase according to the results of human gut microbiome researches. To meet the situation, systematic and scientific studies as well as marketing effects should be accompanied.

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.1
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• pp.226.3-227
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• 2003

Lactic acid bacteria have been considered as the most beneficial probiotic organisms contributing to inhibition of harmful and putrefactive intestinal bacteria. Among them, Bifidobacterium spp. has been considered as one of the most beneficial probiotic organism that can improve the health of humans, since it is one of the major bacteria flora in human intestine. However, the harmful enzyme-inhibitory activity of lactic acid bacteria of Kimchi, which is a representative Korean fermented food has not been evaluated. (omitted)

• 미생물학회지
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• 제51권1호
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• pp.61-67
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• 2015

최근 우리나라는 서구화된 식생활과 생활양식의 변화로 다양한 대사성 질환과 만성 질환이 나타나고 있다. 이러한 질환들은 지속적으로 약물을 복용해야 한다. 또한 많은 사람들이 건강한 삶을 유지하기 위해 건강기능식품과 각종 비타민, 영양제를 복용한다. 하지만 복용하는 약물들이 장내 세균에는 어떠한 영향을 주는 지에 대한 연구는 많이 이뤄지지 않고 있다. 이에 본 연구에서는 흔하게 사용되며 장기간 복용하는 약이 항균활성시험으로 위장 관련 박테리아에 영향을 미치는 지를 조사하였다. 그 결과 비타민 및 미네랄, 중추신경계에 작용하는 약들이 장내 세균과 유산균에 대해 항균력을 나타냈으며, 그 중 중추신경계에 작용하는 약 중 항현훈제의 dexibuprofen는 장내 유익균 인 Lactobacillus casei과 Lactobacillus rhamnosus와 장내 유해균 인 Staphylococcus aureus에 대해 항균력이 높게 작용하였다. 또한 심혈관계, 조혈기계에 작용하는 약 중 항이뇨제 의 fenofibric acid는 장내 유익균인 Lactobacillus casei에 대해 항균력이 나타났다. 비타민 및 미네랄은 대부분의 장내 균에서 항균력을 보이지만, 특히 Vitamin B-Complex/with C와 vitamin C가 유익균인 Bifidobacterium infantis과 장내 유해균 인 Escherichia coli, Enterobacter aerogenes, Shigella flexneri, Salmonella Typhimurium, Staphylococcus aureus에서 높게 나타났다. 따라서 본 연구결과 장내 유해균과 유익균에 다양하게 복용되는 약들이 대체적으로 항균활성을 보이는 것으로 판단된다.

• 농업과학연구
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• 제44권2호
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• pp.181-187
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• 2017

The use of practical management factors to maximize pig health improvement cannot guarantee freedom from diseases. Moreover, because of health safety concerns, the use of antibiotics has been restricted in livestock, including pigs. Therefore, the swine industry has been looking for various alternatives to antibiotics to improve pig's health and performance. Clay is a dietary factor generally accepted for improving pig health. It is a naturally occurring material and is primarily composed of fine-grained minerals. It has a specific structure with polar attraction. Because of this structure, clay has the ability to lose or gain water reversibly. In addition, clay has beneficial physiological activities. First, clay has anti-diarrheic and antibacterial effects by penetrating the cell wall of bacteria or inhibiting their metabolism. Second, it can protect the intestinal tract by absorbing toxins, bacteria, or even viruses. When added to the diet, clay has also been known to bind some mycotoxins, which are toxic secondary metabolites produced by fungi, namely in cereal grains. Those beneficial effects of clay can improve pigs' health and performance by reducing pathogenic bacteria, especially pathogenic Escherichia coli, in the intestinal tract. Therefore, it is suggested that clay has a remarkable potential as an antibiotics alternative.

• 대한화장품학회지
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• 제48권3호
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• pp.197-212
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• 2022

본 연구는 우리나라 국민 20 ~ 49 세 연령군 가운데 289 명을 대상으로 피부 마이크로바이옴의 요인들인 유익균, 상재균, 여드름균이 유해균에 미치는 영향과 상호작용을 실증적으로 분석하기 위해 수행되었다. 피부 마이크로바이옴의 바이오 빅데이타를 활용하여 다중회귀모형으로 분석한 결과, 연구대상의 성별과 연령에 따른 피부 마이크로바이옴의 차이를 통제한 경우, 유익균은 유해균에 부(-)의 영향을 나타내었고, 상재균과 여드름균은 정(+)의 영향을 나타냈다. 특히 유익균이 유해균에 미치는 부(-)의 영향은 상재균의 수준에 따라 여드름균과의 상호작용을 통해 다르게 나타났다. 이러한 결과는 유익균의 활성화가 유해균을 억제하며, 피부 마이크로바이옴이 유해균에 미치는 영향은 독립적인 영향과 함께 상호작용을 통해서 피부 마이크로바이옴의 균형을 이루고 있음을 실증적으로 검증한 것이다. 따라서 개인 맞춤형 화장품 제조산업에서 유익균의 증식을 돕고 유해균을 억제하는 피부 환경을 조성하기 위한 피부 마이크로바이옴 제품을 연구할 때, 반드시 피부 마이크로바이옴 요인들의 독립적인 영향과 상호작용을 함께 고려해야 함을 시사한다.

• Animal Bioscience
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• 제35권8호
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• pp.1109-1120
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• 2022

Antibiotics used to be supplemented to animal feeds as growth promoter and as an effective strategy to reduce the burden of pathogenic bacteria present in the gastro-intestinal tract. However, in-feed antibiotics also kill bacteria that may be beneficial to the animal. Secondly, unrestricted use of antibiotics enhanced the antibiotic resistance in pathogenic bacteria. To overcome above problems, scientists are taking a great deal of measures to develop alternatives of antibiotics. There is convincing evidence that probiotics could replace in-feed antibiotics in poultry production. Because they have beneficial effects on growth performance, meat quality, bone health and eggshell quality in poultry. Better immune responses, healthier intestinal microflora and morphology which help the birds to resist against disease attack were also identified with the supplementation of probiotics. Probiotics establish cross-feeding between different bacterial strains of gut ecosystem and reduce the blood cholesterol level via bile salt hydrolase activity. The action mode of probiotics was also updated according to recently published literatures, i.e antimicrobial substances generation or toxin reduction. This comprehensive review of probiotics is aimed to highlight the beneficial effects of probiotics as a potential alternative strategy to replace the antibiotics in poultry.

• 한국미생물·생명공학회지
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• 제51권4호
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• pp.353-373
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• 2023

Kimchi is a traditional Korean dish made with salted fermented vegetables and contains various nutrients and functional substances with potential health benefits. The fermentation process used to make kimchi creates chemical changes in the food, developing nutrients and functional substances that are more easily absorbed and enhanced by the body. Recent studies have shown that several lactic acid bacteria strains isolated from kimchi exhibit probiotic properties and have several health benefiting properties such as such as anticancer, anti-obesity, and anti-constipation; they also promote colon health and cholesterol reduction in in vitro and in vivo experiments, as well as in epidemiological cohort studies. Kimchi contains prebiotics, non-digestible fibers that nourish beneficial gut bacteria; therefore, its intake effectively provides both probiotics and prebiotics for improved gut health and a fortified gut-derived immune system. Furthermore, fermentation of kimchi produces a variety of metabolites that enhance its functionality. These metabolites include organic acids, enzymes, vitamins, bioactive compounds, bacteriocins, exopolysaccharides, and γ-aminobutyric acid. These diverse health-promoting metabolites are not readily obtainable from single food sources, positioning kimchi as a valuable dietary option for acquiring these essential components. In this review, the health functionalities of kimchi ingredients, lactic acid bacteria strains, and health-promoting metabolites from kimchi are discussed for their properties and roles in kimchi fermentation. In conclusion, consuming kimchi can be beneficial for health. We highlight the benefits of kimchi consumption and establish a rationale for including kimchi in a balanced, healthy diet.

• 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.

• 한국유기농업학회지
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• 제9권4호
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• pp.135-148
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• 2001

Antibiotics supplementation in animal feeds results in bacterial resistance to the antibiotics and residue of the antibiotics in animal products, which can cause serious problems in human health. Therefore, the finding of new substances replacing antibiotics are needed. New substances are egg york antibody, probiotics, organic acid, mannanoligosaccharide(MOS), fructooligosaccharide(FOS), and chitosan etc. Egg york antibody is antibody to obtain from egg york of the chicken injected the specific antigen. Probiotics can prevent the problems of residue of the antibiotics and resistance to the antibiotics. Organic acids ctrl preservation of colostrum inhibit the rottenness and increase the beneficial bacteria. MOS and FOS increase the beneficial bacteria, too. Chitosan is used the immune material to active the anti-bacteria.

• 한국식품영양학회지
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• 제30권2호
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• pp.191-202
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• 2017

This study was conducted to investigate the characteristics of major prebiotics and the related studies, and to provide basic data for future research. Prebiotics are defined as 'nondigestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improve host health'. Well-known prebiotics are inulin, oligofructose, and galacto-oligosaccharide. Prebiotics assist in the health activity of lactic acid bacteria by acting as a substrate for lactic acid bacteria, with their unique physical and chemical properties. Bifidobacteria are known to be beneficial bacteria that prevent intestinal inflammation, maintain intestinal microflora balance, inhibit carcinogenesis, reduce cholesterol, and enhance immunity. However, Bifidobacteria, Lactobacillus, Bacillus, and Weissella are also found in animal-based fermented foods such as milk, cheese, yogurt, and salted fish. Prebiotics can act as a substrate for lactic acid bacteria, helping the activity of lactic acid bacteria and improving health. Therefore, the authors suggest that investigation into the category and effectiveness of prebiotics should be extended in the future through research.