• Food Science and Biotechnology
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• 제16권5호
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• pp.740-746
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• 2007

Fruit juices such as grape juice are associated with healthy products by consumers because of the many health benefits they provide. Farm produced (FPGJ) and commercially produced grape juice (CPGJ) in South Korea were compared and studied through the evaluation of their physicochemical, functional, and sensory properties. The results of this study show that FPGJ's physicochemical properties are more varied than CPGJ. The pH, titratable acidity, and total soluble solids of FPGJ were higher than CPGJ. FPGJ had a higher mean value for total phenolics ($2,558.20{\pm}50.06\;mg/L$ GAE), total flavonoid ($3,236.80{\pm}56.11\;mg/L$), total anthocyanin ($559.88{\pm}3.51\;mg/L$), and radical scavenging activity (86.48%) than CPGJ, although the differences were significant only with regard to total flavonoid and total anthocyanin. This study also demonstrates that CPGJ is preferred in terms of sensory evaluation. These properties may be used as a basis for the optimization of processing to produce a higher quality grape juice.

• 대한한방내과학회지
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• 제40권3호
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• pp.390-408
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• 2019

Objectives: Several pattern diagnosis questionnaires have been developed to objectify the process of pattern diagnosis in Korean medicine. In this context, this study aimed to develop a food retention questionnaire for functional dyspepsia (FRQ-FD) by modifying the previously developed food retention questionnaire (FRQ) and to verify its reliability and validity. Furthermore, this study aimed to identify the optimal cut-off value of the FRQ-FD for standardization and use in clinical situations. Methods: To develop the FRQ-FD, we extracted the major symptoms of food retention pattern for functional dyspepsia from Chinese/Korean medicine textbooks and requested an importance survey from experts using the Delphi method. The first draft of the FRQ-FD was composed of 25 questions comprising 8 questions from the textbooks and the Delphi method and 17 questions from the FRQ already developed in 2013. To analyze its reliability, validity, and optimal cut-off value, 60 subjects were enrolled in this study from June 25 to August 13, 2018. Thirty patients were diagnosed as both functional dyspepsia and food retention pattern, and 30 healthy participants were not. All participants were requested to fill up the FRQ-FD, Stomach Qi Deficiency Questionnaire (SQDQ), Scale for Stomach Qi Deficiency pattern (SSQD), visual analog scale (VAS) for dyspepsia, Nepean Dyspepsia Index-Korean version (NDI-K), and functional dyspepsia-related quality of life (FD-QoL). Results: No statistically significant differences were found in sex distribution, age, and body mass index between the patient group and the control group. As five questions affected the reliability negatively and three questions affected the clinical validity negatively, we decided to exclude the eight questions upon further investigation. The Cronbach's ${\alpha}$ coefficient of the revised FRQ-FD (17 items) was 0.899, and its clinical validity was verified. Construct validity was analyzed by factor analysis and produced five factors. Statistically significant positive correlations were found between the revised FRQ-FD and the other dyspepsia scales, namely, SQDQ, SSQD, VAS, NDI-K, and FD-QoL. VAS and NDI-K especially had strong positive correlations with FRQ-FD. Conclusions: The FRQ-FD developed in this study can provide fundamental reliability and validity for a pattern diagnosis questionnaire. FRQ-FD can help to diagnose food retention pattern in functional dyspepsia patients. Further studies are required to inspect several statistical factors.

• Journal of Microbiology and Biotechnology
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• 제25권6호
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• pp.863-871
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• 2015

Bifidobacterium longum subsp. longum BBMN68, isolated from centenarians in Guangxi, China, has been proved to be a promising probiotic strain for its health benefits. In this study, the biodistribution of this strain in the rat gut was first investigated using the quantitative realtime PCR assay and propidium monoazide. Strain-specific primers were originally designed based on the BBMN68 genome sequence. Healthy rats were orally inoculated with either a single dose of BBMN68 (10¹⁰ colony-forming units/kg), or with one dose per day for 7 days and bacterial concentrations were analyzed in detail from the intestinal contents and feces of four different gut locations, including stomach, small intestine, colon, and rectum. Results indicated that strain BBMN68 could overcome the rigors of passage through the upper gastrointestinal tract and transiently accumulate in the colon, even though survival in the stomach and small intestine was not high. A good level of BBMN8 could stay in vivo for 72 h following a 7-day oral administration, and a daily administration is suggested for a considerable and continuous population of BBMN68 to be maintained in the host intestine.

• 한국조리학회지
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• 제11권3호
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• pp.166-178
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• 2005

This study was conducted to develop a healthy and functional drink using red ginseng, maekmoondong and omija using Saengmaeksan. Since the red ginseng extract was used as a raw material, it was diluted from 1,000 to 1,500 times using distilled water and the highest sensory score was obtained when the red ginseng extract was diluted to 1,500 times. When the red ginseng extract was mired with omija and maekmoondong, there was no difference between the ratio of 1: 20 : 1, 1 : 21 : 1 and 1: 22: 1 (red ginseng : omija : maekmoondong). In case of sweetener, honey showed the highest sensory store compared to sucrose, pear extract apple extract, sucralose and aspartame. Additionally, the sweetness was evaluated using all sweeteners and 10 brix or 11 brix showed the highest sensory score. Therefore, red ginseng extract was first mixed with omija and maekmoondong in the ratio of 1 : 20 : 1, and distilled water was added to 1,500 times of the amount of red ginseng extract. Honey was finally added to the mixture to obtain 10 brix concentration and this was highly acceptable.

• Journal of Microbiology and Biotechnology
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• 제30권12호
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• pp.1870-1875
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• 2020

Probiotics are often infused into functional foods or encapsulated in a supplement form to maintain a healthy balance between the gut microbiota and their host. Because there are milk-based functional foods such as yogurt and cheese on the market, it has been suggested that milk-based probiotics could be incorporated into skim milk proteins in a liquid capsule. Skim milk is mainly composed of casein and whey protein, which create a strong natural barrier and can be used to encapsulate probiotics. In this study, we compared the encapsulated probiotics prepared with milk-based concentrated cell mixtures using commercial probiotics. Probiotic capsules were emulsified with skim milk proteins using vegetable oil to form a double coating layer. The product was heat-stable when tested using a rheometer. The survival rate of the milk-based probiotic cells in the lower gastric environment with bile was significantly higher than commercial probiotics. Thus, milk-encapsulated probiotics exhibited greater efficacy in the host than other types of probiotics, suggesting that the former could be more viable with a longer shelf life under harsh conditions than other form of probiotics. Our findings suggested that, compared with other types of probiotics, milk-based probiotics may be a better choice for producers and consumers.

• 식품과학과 산업
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• 제50권3호
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• pp.39-50
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• 2017

In order to secure competitiveness of the home meal replacement (HMR) industry from a long-term perspective, development of packaging and processing technologies must be achieved. The development of technology that can secure freshness, nutrition, and taste but secures the shelf life is the key to the future growth of HMR. The future of HMR can be considered in terms of nutrition, environment and safety. From the nutritional point of view, it is expected that development of healthy HMR such as low-salt, low-sugar, low-fat, and high fiber and premium HMR with functional ingredient enhanced, and personalized HMR for silver, infant and patients will be done. And it is expected that development of HMR utilizing environmentally friendly food or local food, development of energy reduction and environmentally friendly disinfection technology, development of environmentally friendly packaging material, and providing information on HMR preparation using QR code and RFID from the environmental and safe point of view.

• 한국수산과학회지
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• 제47권5호
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• pp.459-473
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• 2014

The recent mass appearances of jellyfish in Korea have caused economic and social damage, as they plague swimmers and fishermen. However, jellyfish have high economic and nutritional value, and contain low levels of calories and hydrolysates. Thus, jellyfish are a natural, healthy food that can improve high blood pressure, bronchitis, and a multitude of other diseases. Here, we present research on the ecology, classification, bloom, damage caused, food component characterization, and tissues of jellyfish, with the aim of facilitating further study. Research on use of jellyfish as salted products, and for collagen and qniumucin would also be valuable. A jellyfish body is classified into three parts: the body, termed the umbrella; the oral arm; and the tentacle. Jellyfish are planktonic marine members of a group of invertebrate animals comprising the classes Schypozoa (phylum Cnidaria) and Cuboza. In Korea in 2012, jellyfish damage resulted in decreases of annual catch and commercial value estimated at 177 and 141 billion won, respectively. Because concentrations of heavy metals are below the safety limits for seafood, dried jellyfish appear to be safe raw materials for food. The proximate compositions of Nemopilema nomurai and Aurelia aurita were 97.1% and 96.5% moisture, 0.9% and 1.2% crude proteins, undetected and 0.1% crude lipids, and 1.7% and 1.8% ash, respectively. According to their total contents of essential, total, and non-essential amino acids, jellyfish gonads were deemed good-quality protein. Because the major functional components of jellyfish are collagen and qniumucin, jellyfish can be used salted, or these components of healthy diets can be extracted from them. For more effective use of jellyfish, unit costs should be decreased and safety guaranteed. Additionally, dehydrators attached to conveyor belts should be developed. Since jellyfish can be used throughout the year, they should be listed in the Korean Food Standards Codex as a food source.

• 한국식품조리과학회지
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• 제29권6호
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• pp.761-768
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• 2013

Healthy ginseng pudding was made with different doses of two gelling agents and stored at $37^{\circ}C$ for eight weeks. And then quality characteristics and palatability were measured. Sweetness and pH level increased in newly made ginseng puddings but decreased during storage. Acid taste decreased but increased during storage in A (pectin 0.2%+agar 0.6%). But it increased but subsequently decreased in B (agar 0.8%). Acidity in C (agar 1%) remained unchanged until six weeks but slightly increased at 8 weeks of storage. Texture increased in all specimens but subsequently decreased. Chromaticity value of L decreased in all specimens before increasing while the values of a and b increased and subsequently decreased. In texture examination, hardness and adhesion were higher in C (agar 1%) and lower in A (pectin 0.2%+agar 0.6%). There were no differences in elasticity among three specimens. Cohesion was higher in C (agar 1%) while it showed a similar level in A (pectin 0.2%+agar 0.6%) and B(agar 0.8%). Stickiness and chewiness were higher in C(agar 1%) but lower in A(Pectin 0.2%+agar 0.6%), compared with C(agar 1%) specimen. In sensory test, overall palatability was higher in A (Pectin 0.2%+agar 0.6%). In conclusion, ginseng pudding with 0.6% agar and 0.2% pectin exhibited better quality. And ginseng pudding has potential to be developed as healthy dessert considering ample physiological and functional properties.

• 대한한의학회지
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• 제37권3호
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• pp.27-38
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• 2016

Objectives: According to Korean Medicine theory, the skin color of LU10 serves as a diagnostic clue to dyspeptic symptoms. The aims of this study were (1) to find the difference of skin color in LU10 region between functional dyspepsia (FD) and healthy control (HC) and (2) to examine the relationship between LU10 skin color parameters and dyspeptic symptoms. Methods: 39 participants (29 FD and 10 HC) have participated in this study. They were asked to complete gastrointestinal scale (GIS), gastrointestinal symptom rating scale (GSRS), Nepean dyspepsia index (NDI), functional dyspepsia-related quality of life (FD-QoL), visual analogue scale (VAS) for dyspeptic symptoms, food retention questionnaire (FRQ) and cold heat questionnaire (CHQ). $L^*$ (luminance), $a^*$ (red-green balance) and $b^*$ (yellow-blue balance) values of LU10 region were calculated through digital images of the participant's hand. Then we evaluated test-retest reliability of $L^*$, $a^*$ and $b^*$ values of LU10 region. Additionally, we compared $L^*$, $a^*$ and $b^*$ values of LU10 between FD and HC, and examined the relationship between LU10 color parameters and seven questionnaires scores. Results: Only $L^*$ values in LU10 region were significantly higher in FD compared with HC. GIS scores and the subset scores of NDI had a positive correlation with $L^*$ values significantly. Correlation coefficients of test-retest reliability of skin color measurement of LU10 ranged from 0.871 to 0.936 representing very strongly statistically significant (P<0.001). Conclusions: We confirmed the difference of skin color in LU10 region between FD and HC, and relationship between LU10 skin color parameters and dyspeptic symptoms.

• 치위생과학회지
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• 제17권5호
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• pp.447-453
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• 2017

The purpose of this study was to analyze the relationship between objective oral health status determined by dentists, self-perceived subjective oral health status, and oral health related quality of life (OHRQoL) in the elderly. The related factors affecting OHRQoL in the elderly were also surveyed. Four hundred and thirty elderly individuals who visited the three public health centers and four dental clinics in Busan were selected by convenience sampling. Twelve dental hygienists investigated the subjective oral health status and OHRQoL using the 14-item Oral Health Impact Profile (OHIP-14) and twentyone dentists examined the objective oral health status, including healthy remaining teeth, treated remaining teeth, functional remaining teeth, missing teeth, and non-treated missing teeth. Data were analyzed using SPSS ver. 12.0. OHRQoL was higher when oral and periodontal status was perceived as healthy, when there was no toothache, no interference in mastication, and when study subjects had the ability of food softening. It was also higher when study subjects had ${\geq}20$ remaining teeth and <9 missing teeth, and were wearing denture. The related factors affecting OHRQoL of the elderly were the type of medical insurance, toothache, ability of food softening, perception of periodontal status, and the number of healthy remaining teeth. There was a significant relationship between the subjective-objective oral health status and OHRQoL in the elderly. A continuous oral health care system aimed at retaining ${\geq}20$ healthy remaining teeth is needed to improve oral health and OHRQoL for the elderly, especially for the elderly receiving medical aid.