• 한국식품저장유통학회지
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• 제20권1호
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• pp.134-139
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• 2013

기능성이 우수한 향신 채소로서, 마늘, 생강, 양파를 이용하여 건강 기능성 식품 개발 재료나 천연 보존료로 활용할 목적으로 이들의 생즙을 이용하여 폴리페놀 함량, 항산화능 및 식중독세균에 대한 항균활성을 측정하였다. 마늘, 생강, 양파 즙의 수율은 각각 28.2% (v/w), 24.3%, 38.3%로서 양파가 가장 높았으나 총 폴리페놀함량은 각각 1,254, 1,523, 412 mg/100 g으로 생강즙이 가장 높았다. 마늘과 생강 즙 원액의 전자공여능은 95~98%였으며, 40% 희석액에서도 90%이상의 활성을 나타내었으며 SOD유사활성능 역시 64~67%로서 활성이 높았으나 양파즙은 마늘과 생강에 비하여 전자공여능과 SOD 유사활성이 약간 낮았다. 마늘과 생강, 양파 즙 원액의 아질산염소거능은 각각 56.5%, 52.4% and 50.2%였다. 마늘즙은 실험에 사용한 4종류의 식중독세균(E. coli, Sal. typhimurium, L. monocytogenes, S. aureus)에 대하여 항균작용이 있었으며 특히 Sal. typhimurium에 대하여 가장 강한 활성을 나타내었다. 이상의 결과를 종합해 보면, 마늘, 생강, 양파는 총 폴리페놀 함량이 높고 우수한 항균작용과 항산화능을 나타내어 식품에 첨가하면 천연보존료로서의 가치가 있으며, 건강식품 개발을 위한 재료로서 적합할 것으로 생각된다.

• Biomolecules & Therapeutics
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• 제11권2호
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• pp.99-108
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• 2003

Background: There is abundance of studies on the decrease in body fat through limited calorie intake or exercise; however, studies focusing simultaneously on functional foods and exercise are rare. This study was aimed to identify the effects of combination of a functional beverage and exercise on body composition and biochemical metabolic profiles. Method: Eighty-one healthy volunteers (69 females aged 19 to 50 years and 12 males aged 19 to 55 years), who maintained their body weight stable with 23 or higher in BMI (kg/$m^2$) and 25% or higher body fat for the last three months, were recruited in the study through written advertisement. All the subjects gave their informed consent, and the study was conducted in accordance with the Declaration of Helsinki. The study design was a randomized double-blind placebo-controlled parallel group design. All participants were given 12-week programed-exercise, which was performed 3 times a week. One bottle (100 ml) of test (Garcinia cambogia 300 mg, L-carnitine 20 mg, Soy peptide 1,000 mg) or placebo solution was given daily 30 min before each session of programed-exercise. BMI (body mass index), %fat, local fat amount (visceral and mid-thigh), waist circumference, skin fold thickness and some biochemical metabolic parameters like glucose, insulin and free fatty acids, etc in the blood were measured and compared before and after 12-week intervention within groups as well as between groups according to the protocol Results: Twenty six volunteers were dropped out and fifty five volunteers completed the study. At the end of 4, 8, and 12 weeks, approximately 1.98%, 3.00% and 3.50% losses of initial body weight were observed, respectively, in the test group (P<0.01), and 0.29, % ,0.74%, 1.60%, respectively, in the placebo group (P>0.05). BMI changed by 2.40%, 3.41% and 4.46%, respectively, in the test group, and 0.38%, 0.95% and 1.75%, respectively, in the placebo group, at each period of time. The reductions of body weight and BMI were significantly higher in the test group than in the placebo group at each period of time (P<0.05). Conclusions: It is thought that the combination of functional beverage, which contains mostly garcinia cambogia, L-carnitine, and soy peptide, and exercise have synergy effects on reducing body fat.

• Journal of Applied Biological Chemistry
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• 제62권2호
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• pp.187-193
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• 2019

신육성품종 피크닉 사과로부터 phenolic compounds를 추출 후 기능성 식품 및 기능성 화장품 활성을 검정하여 신육성 품종 피크닉사과의 기능성 소재 활용가능성을 살펴보았다. 피크닉 사과로부터 생리활성으로 작용하는 phenolic 화합물을 추출하기 위하여 water과 ethanol로 추출하였을 때 각각 6.81, 13.25 mg/g의 비교적 높은 phenolic 함량을 나타내었다. 피크닉 사과 추출물의 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical 소거능은 water과 ethanol 추출물 $100{\mu}g/mL$ phenolic 농도에서 각각 87.69, 90.55%와 98.44, 96.95%의 매우 높은 DPPH 및 ABTS 전자공여능을 나타내었다. PF는 water과 ethanol 추출물 $100{\mu}g/mL$ phenolics 농도에서 각각 2.33, 2.40 PF를 나타내었으며, thiobarbituric acid reactive substances는 $100{\mu}g/mL$ phenolics 농도에서 water 추출물은 56.05%, ethanol 추출물은 84.19%의 항산화능을 나타내어, 피크닉 사과는 항산화 효과가 우수하여 노화방지를 위한 천연 항산화제로 활용가능성이 매우 높은 것으로 판단하였다. 피크닉 사과 추출물의 hyaluronidase 저해 효과를 측정한 결과 water과 ethanol 추출물에서 3-4% 정도의 낮은 저해 효과를 나타내었으며, 당분해 억제를 통해 항당뇨 효과를 나타내는 ${\alpha}$-glucosidase 저해 효과를 측정한 결과 ethanol 추출물에서는 $200{\mu}g/mL$ phenolics 농도에서 50.34%의 우수한 저해 효과를 나타내었다. 주름개선 효과를 측정하는 elastase 및 collagenase 저해 효과는 $200{\mu}g/mL$ phenolics 농도에서 water과 ethanol 추출물에서 각각 31.77, 48.71와 44.43, 52.78%의 저해 효과를 나타내었다. 위의 결과에 따라 피크닉 사과 추출물의 항산화, 항염증, 당분해 억제 및 주름개선 효과를 확인하였고, 기능성 식품 및 기능성 화장품의 기능성 소재로 활용가능성이 매우 높은 것으로 판단하였다.

• 한국식품위생안전성학회지
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• 제39권2호
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• pp.72-82
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• 2024

본 연구는 자일로올리고당의 과학적이고 체계적인 표준화된 시험법을 마련하여 다양한 제형의 제품에 적용하고자 하였다. 최적화된 시험법을 마련하기 위해 초음파 처리 시간, 산 가수분해 시간 및 농도를 검토하여 전처리 방법을 비교 평가하였으며, HPLC-UVD를 이용하여 시료 중의 자일로올리고당을 분석하였다. 분석 시 1-phenyl-3-methyl-5-pyrazoline (PMP)으로 유도체화하고, photo diode array (PDA)가 장착된 high performance liquid chromatography (HPLC) (Nanospace SI-2)를 사용하였으며, 칼럼은 Cadenza C₁₈ (4.6 × 250 mm, 3 ㎛)이었으며, 이동상은 pH를 6.0으로 맞춘 20 mM 인산완충용액과 아세토니트릴을 78:22 비율로 혼합하여 사용하였고, 0.5 mL/min 유속으로 254 nm로 하여 분석하였다. 건강기능식품 등 시험법 마련 표준절차에 관한 가이드라인에 따라 밸리데이션을 수행하고, 표준화된 시험법을 이용하여 유통 중인 건강기능식품 대상 품목에 대해 시험법 적용 여부를 확인하였다. 표준화된 시험법은 자일로올리고당을 함유한 건강기능식품 품질관리에 대한 신뢰성을 더 높일 것으로 본다.

• 한국작물학회지
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• 제67권4호
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• pp.305-318
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• 2022

본 총설은 인삼과 도라지의 노화와 관련된 건강효과에 대하여 주요 기능성물질의 약리적, 약동학적 효과에 대한 연구들을 조사하여 과학적 근거를 정리하였다. 도라지와 인삼의 주요 기능성물질은 사포닌이므로 유사한 분자구조로 공통적으로 항염증 및 항산화 효과, 신경 보호효과와 항암작용, 항대사증후군 효과(고혈압, 이상지질혈증, 당뇨, 비만의 개선)가 확인되었다. 도라지의 사포닌은 Platycodin으로 기관지에 관련한 효능이 주가 되었지만 그 외에도 사포닌이 가진 공통적인 건강에 긍정적인 효과에 대해서 검증이 되어 있었다. 도라지의 효능에 대한 연구는 주로 실험실 연구나 동물 실험이 많았고 사람에게 적용한 임상연구는 적은 편이었다. 한편 인삼의 사포닌은 Ginsenoside로 사포닌의 효능으로 잘 알려진 항염증, 항산화, 항암, 항대사증후군에 대한 효능에 대하여 많은 임상연구를 통하여 그 효능이 검증되어 있었다. 인삼과 도라지의 두 종류의 사포닌 모두 정제된 자체로는 체내 흡수율이 매우 낮았지만 추출이나 발효 등의 방법을 통하여 체내흡수율을 높이는 방법들이 연구되어 있었다.

• 한국식품영양학회지
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• 제33권1호
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• pp.17-26
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• 2020

This study was conducted to evaluate the functionality of fermented black garlic extracts under various conditions. Black garlic powder was prepared by aging for 0~72 hours at 80℃ depending on relative humidity (RH). It showed the highest antioxidant effects among the samples; the total antioxidant activity of black garlic powders at RH 75%, 84%, and 90% for 72 hours was increased 31.9 times, 28.2 times, and 22.6 times compared with that of the fresh garlic powder, respectively. Also, the alliin content was gradually decreased. S-ally-L-cysteine and S-ethyl-cysteine levels were increased; the highest values were 495.9 ㎍/g and 1,769.7 ㎍/g after aging for 72 hours at RH 75%. Aspartate transaminase (AST) and alanine transaminase (ALT) levels were increased following high fat diet feeding, but the rise was obviously reduced by administration of black garlic extract. The total cholesterol, LDL/VLDL-cholesterol, and triglyceride contents in serum were significantly lower in methionine and choline deficient (MCD) diet treatment groups than in the positive control group. The concentration was increased following the intake of black garlic and fermented black garlic extracts. Therefore, black garlic extracts could be an ideal material as a dietary supplement in healthy functional foods to improve the effects on fatty liver.

• Journal of Microbiology and Biotechnology
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• 제25권9호
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• pp.1568-1577
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• 2015

The purpose of this study was to investigate lactic acid bacteria with antioxidative and probiotic activities isolated from Korean healthy infant feces and kimchi. Isolates A1, A2, S1, S2, and S3 were assigned to Lactobacillus sp. and isolates A3, A4, E1, E2, E3, and E4 were assigned to Leuconostoc sp. on the basis of their physiological properties and 16S ribosomal DNA sequence analysis. Most strains were confirmed as safe bioresources through nonhemolytic activities and non-production of harmful enzymes such as β-glucosidase, β-glucuronidase and tryptophanase. The 11 isolates showed different resistance to acid and bile acids. In addition, they exhibited antibacterial activity against foodborne bacteria, especially Bacillus cereus, Listeria monocytogenes, and Escherichia coli. Furthermore, all strains showed significantly high levels of hydrophobicity. The antioxidant effects of culture filtrates of the 11 strains included 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging capacity, 2.2'-azino-bis (2-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activity, and superoxide dismutase activity. The results revealed that most of the culture filtrates have effective scavenging activity for DPPH and ABTS radicals. All strains appeared to have effective superoxide dismutase activity. In conclusion, the isolated strains A1, A3, S1, and S3 have significant probiotic activities applicable to the development of functional foods and health-related products. These strains might also contribute to preventing and controlling several diseases associated with oxidative stress, when used as probiotics.

• Journal of Microbiology and Biotechnology
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• 제28권11호
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• pp.1846-1849
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• 2018

Recent human gut microbiome studies have supported that the genus Bifidobacterium is one of the most beneficial bacteria for human intestinal health. To develop a new probiotic strain for functional food applications, fourteen fecal samples were collected from healthy Koreans and the strain BCBR-583 was newly selected and isolated from a 25-year-old Korean woman's fecal sample using the selective medium for Bifidobacterium. Subsequent fructose-6-phosphate phosphoketolase (F6PPK) test and 16S rRNA gene sequencing analysis of the strain BCBR-583 confirmed that it belongs to B. longum subsp. longum. The stress resistance tests showed that it has oxygen and heat tolerance activities (5- and 3.9-fold increase for 24 h at 60 and 120 rpm, respectively; $78.61{\pm}6.67%$ survival rate at $45^{\circ}C$ for 24 h). In addition, gut environment adaptation tests revealed that this strain may be well-adapted in the gut habitat, with gastric acid/bile salt resistance ($85.79{\pm}1.53%$, survival rate under 6 h treatments of gastric acid and bile salt) and mucin adhesion ($73.72{\pm}7.36%$). Furthermore, additional tests including cholesterol lowering assay showed that it can reduce $86.31{\pm}1.85%$ of cholesterol. Based on these results, B. longum BCBR-583 has various stress resistance for survival during food processing and environmental adaptation activities for dominant survival in the gut, suggesting that it could be a good candidate for fermented food applications as a new probiotic strain.

• KSBB Journal
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• 제26권1호
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• pp.41-48
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• 2011

To enhance cyclo-His-Pro (CHP) content, soybean hydrolysate was obtained using the strains isolated from Chungkukjang and further purified by various purification steps. First, twenty two strains were screened from Chungkukjang containing high level of CHP. Among them, the strain No. 12, which showed higher productivity of CHP from soybean ferment and have homologous sequence with 16S rDNA of Bacillus amyloliquefaciens, was named B. amyloliquefaciens CHP-12. Through various purification processes, CHP was concentrated from soybean ferment using ultrafiltration, which showed the best efficiency of CHP production, with the yield (71.3%) and CHP content (2.14 mg/g). Moreover, when glucose tolerance test was performed in Type I Sprague-Dawley rat induced by streptozotocin using the soybean ferments [0.5 g soybean ferment/kg body weight (CHP-0.5 group)] and 1.0 g soybean ferment/kg body weight (CHP-1.0 group), there were significant differences in glucose levels between diabetes-control group (265.3 mg/dL) and soybean ferment-treated groups (CHP-0.5 group: 84.3 mg/dL and CHP-1.0 group: 85.3 mg/dL) 120 min after glucose injection (2 g/kg body weight) (p < 0.05). Accordingly, it is suggested that the soybean ferment containing high level of CHP might be a candidate material as an anti-diabetic supplement for manufacturing functional healthy foods.

• 한국식품조리과학회지
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• 제22권2호
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• pp.105-110
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• 2006

This study was performed to determine the sensory evaluation and mechanical characteristics of lemon red ginseng-pyun. Lemon red ginseng-pyun was made with lemon juice(21.4%), sweet potato starch(6.7%), water(53.3%), sugar(13.3%), honey(5.3%) and various concentrations of red ginseng powder(0, 2, 4, 6, 8, 10%). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. The pH of lemon red ginseng-pyun showed no significant difference among the different ratios of red ginseng. With increasing red ginseng powder addition, the lightness was significantly(p<0.05) lower, and a value and b values were significantly(p<0.05) higher. In sensory evaluation, with increasing red ginseng powder addition, the color and bitter taste of lemon red ginseng-pyun were stronger, while clarity of the 10% added red ginseng was significantly(p<0.05) lower than that of the 0% added red ginseng. Elasticity, hardness, chewiness, softness. sweet taste and overall acceptability were not significantly different in any group. In texture profile analysis, chewiness, cohesiveness, gumminess and hardness were significantly(p<0.05) increased in the 10% added red ginseng but springiness was not significantly different in any group. Overall acceptability was related to texture, appearance, overall taste and sweet taste of lemon red ginseng-pyun. Therefore, development of lemon red ginseng-pyun with no sugar or artificial sweeteners is encouraged as a healthy diet for diabetes and hypertension patients, because red ginseng is defined as a functional foods.