본 연구는 기능성이 우수한 발효비지를 비건 영양바에 첨가하여 발효비지 분말을 0%, 2%, 4%, 6%, 8% 첨가하고 품질 특성 및 항산화능을 분석하였다. 발효비지의 총 폴리페놀 함량은 591.94 mg GAE/100 g, DPPH 자유라디칼 소거능은 85.61%로 발효 과정을 통해 비지의 항산화능이 증가함을 확인할 수 있었다. 발효비지 분말을 비건 ...영양바에 첨가하여 품질 평가를 수행한 결과, 발효비지 분말의 첨가량이 증가할수록 수분, pH, 가용성 고형물 함량이 증가하였으나 명도, 경도, 파쇄성, 응집성, 씹힘성은 감소하였다. 영양바의 손실률, 팽창률, 비용적은 시료 간에 큰 차이를 보이지 않았다. 영양바의 항산화능 측정 결과, 발효비지 분말 첨가량이 증가할수록 총 폴리페놀 함량, DPPH 자유라디칼 소거능 또한 증가하였다. 관능평가 결과 발효비지 분말 4% 첨가군이 맛, 조직감, 전반적인 기호도에서 가장 높은 점수를 받았으며, 8% 이상 첨가 시에는 전반적인 기호도가 감소하는 것으로 나타났다. 관능 특성 강도 평가 결과 발효비지 분말 첨가량이 증가함에 따라 갈색도, 구수한 향, 쓴맛의 강도 특성이 높게 평가되었다. 이상의 결과를 종합하여 볼 때, 비건 영양바에 발효비지 분말을 첨가하는 것은 기능성을 높일 뿐 아니라 구수한 맛과 감칠맛을 높여 관능적 기호도 또한 높일 수 있을 것으로 사료된다. 본 연구 결과로부터 발효비지 분말을 첨가한 비건 영양바의 개발은 충분한 경쟁력이 있을 것으로 생각되며, 향후 비건 고단백 간편식의 개발 가능성을 확인할 수 있었다. Soybean curd residue has sulfur-containing amino acids, lysine, rich dietary fiber, and pectin polysaccharide, but most of these are discarded due to storage problems. Fermentation of the soybean curd residue improves functionality and storage. In this study, the control group of vegan nutritional bars was compared with the experimental groups comprising the bars with the addition of fermented soybean curd residue powder (0%, 2%, 4%, 6%, 8%). The comparison parameters included antioxidant activity, quality, and sensory evaluation according to content. The results of the measurement of the total polyphenol and DPPH free radical scavenging activity of the fermented soybean curd residue confirmed high antioxidant activity. The vegan nutrition bars increased in moisture, pH, and soluble solids as the added amount of fermented soybean curd residue powder increased. On the other hand, hardness, fracturability, cohesiveness, chewiness, and the color value L decreased. In the sensory evaluation, the 4% sample of fermented soybean curd residue powder received the highest score for taste, texture, and overall acceptability. Based on these results, it was confirmed that fermented soybean curd residue powder has value as a functional food ingredient and can be used in developing a high-protein convenience meal for vegans. KCI Citation Count: 6
Milk fats are present as globules emulsified in the aqueous phase of milk and stabilized by a delicate membrane architecture called milk fat globule membrane (MFGM). The unique structure and ...composition of the MFGM play an important role in fat digestion and the metabolic programming of neonates. The objective of this review is to compare the structure, composition, and physicochemical characteristics of fat globules in human milk, bovine milk, and infant formula. It provides an overview of the fat digestion process and enzymes in healthy infants, and describes the possible roles of the MFGM in association with factors affecting fat digestion. Lastly, the health benefits of the MFGM on infant nutrition and future perspectives are discussed with a focus on brain development, metabolic response, and gut health.
도라지 종자 추출물의 처리가 제2형 당뇨 db/db 마우스의 혈당개선에 미치는 효과 김태영(Tae Yeong Kim); 김석중(Seok Joong Kim); 임지영(Jee-Young Imm)
Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology,
02/2020, Volume:
52, Issue:
1
Journal Article
Peer reviewed
Open access
The biological activities of Platycodon grandiflorum (PG) root extracts have been studied intensively, whereas there are limited number of studies on PG seed extract (PGSE). PGSE was prepared by ...ethanol extraction, and its antidiabetic effect was evaluated in mice with type 2 diabetes (C57BLKS/J-db/db). Results indicated that the administration of high-dose PGSE (600 mg/kg, wb) significantly stabilized the blood glucose levels, as evidenced by the results of the oral glucose tolerance test. Mice treated with high-dose PGSE exhibited significantly lower serum hemoglobin A1c, insulin, and leptin levels after eight weeks of feeding trial (p<0.05). High-dose PGSE administration significantly improved glucose uptake in the femoral muscle of db/db mice by activating both IRS-1/PI3K/AKT/AS160 and AMPK phosphorylation pathways. GLUT4 translocation from the cytosol to the plasma membrane increased 1.7-fold in the PGSE high-dose group. These results suggest that PGSE has potential for development as an antidiabetic agent.
Constructing a form for concreting a slab of girder bridges presents many difficulties, as mentioned in previous studies on girder bridges. Various construction methods have been developed and ...applied to improve the form construction. However, each method has problems in terms of cost, quality, construction period, productivity, safety, and transport. To solve these issues, the purlin hanging system form for concreting a slab of girder bridges was developed as an improvement over conventional methods. In order to commercialize the system, it is required to verify that this type of form enhances productivity by providing faster construction completion, reduced cost, and improved quality. Herein, the authors analysed the productivity of the purlin hanging system form for concreting a slab of girder bridges. The purlin hanging system form was found to increase labor productivity by 87%, shorten the construction period by 77%, and provide 59% cost savings compared to conventional forms. A shortcoming of the purlin hanging system form is the high initial investment cost, but this can be resolved through a leasing strategy that enhances reusability. Further study is needed to maximize the usability of the purlin hanging system form.
Lactiplantibacillus plantarum is a valuable potential probiotic species with various proven health-beneficial effects. L. plantarum LM1001 strain was selected among ten strains of L. plantarum based ...on proteolytic activity on whey proteins. L. plantarum LM1001 produced higher concentrations of total free amino acids and branched-chain amino acids (Ile, Leu, and Val) than other L. plantarum strains. Treatment of C2C12 myotubes with whey protein culture supernatant (1%, 2% and 3%, v/v) using L. plantarum LM1001 significantly increased the expression of myogenic regulatory factors, such as Myf-5, MyoD, and myogenin, reflecting the promotion of myotubes formation (p<0.05). L. plantarum LM1001 displayed β-galactosidase activity but did not produce harmful β-glucuronidase. Thus, the intake of whey protein together with L. plantarum LM1001 has the potential to aid protein digestion and utilization.Lactiplantibacillus plantarum is a valuable potential probiotic species with various proven health-beneficial effects. L. plantarum LM1001 strain was selected among ten strains of L. plantarum based on proteolytic activity on whey proteins. L. plantarum LM1001 produced higher concentrations of total free amino acids and branched-chain amino acids (Ile, Leu, and Val) than other L. plantarum strains. Treatment of C2C12 myotubes with whey protein culture supernatant (1%, 2% and 3%, v/v) using L. plantarum LM1001 significantly increased the expression of myogenic regulatory factors, such as Myf-5, MyoD, and myogenin, reflecting the promotion of myotubes formation (p<0.05). L. plantarum LM1001 displayed β-galactosidase activity but did not produce harmful β-glucuronidase. Thus, the intake of whey protein together with L. plantarum LM1001 has the potential to aid protein digestion and utilization.
PDF
