Pub Date : 2019-12-01DOI: 10.22424/jmsb.2019.37.4.223
Seulki Kim, Sang-Dong Lim
This study aimed to investigate the physiological characteristics and anti-diabetic effects of Lactobacillus plantarum KI69. The α-amylase and α-glucosidase inhibitory activity of L. plantarum KI69 was 91.17±2.23% and 98.71±4.23%, respectively. The propionic, acetic, and butyric acid contents of the MRS broth inoculated with L. plantarum KI69 were 8.78±1.12 ppm, 1.34±0.07% (w/v), and 0.876±0.003 g/kg, respectively. L. plantarum KI69 showed higher sensitivity to penicillin-G, oxacillin, and chloramphenicol among 16 different antibiotics and showed the highest resistance to ampicillin and vancomycin. The strain showed higher β-galactosidase, β-glucosidase, and N-acetyl-β-glucosaminidase activities than other enzymes. Additionally, it did not produce carcinogenic enzymes, such as β-glucuronidase. The survival rate of L. plantarum KI69 in 0.3% bile was 96.42%. Moreover, the strain showed a 91.45% survival rate at pH 2.0. It was resistant to Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus with the rates of 15.44%, 50.79%, 58.62%, and 37.85%, respectively. L. plantarum (25.85%) showed higher adhesion ability than the positive control L. rhamnosus GG (20.87%). These results demonstrate that L. plantarum KI69 has a probiotic potential with anti-diabetic effects.
本研究旨在探讨植物乳杆菌KI69的生理特性及其抗糖尿病作用。植物乳杆菌KI69的α-淀粉酶和α-葡萄糖苷酶抑制活性分别为91.17±2.23%和98.71±4.23%。接种L. plantarum KI69后，MRS肉汤中丙酸、乙酸和丁酸含量分别为8.78±1.12 ppm、1.34±0.07% (w/v)和0.876±0.003 g/kg。在16种抗生素中，L. plantarum KI69对青霉素- g、氧苄西林和氯霉素的敏感性较高，对氨苄西林和万古霉素的耐药性最高。该菌株β-半乳糖苷酶、β-葡萄糖苷酶和n -乙酰-β-葡萄糖苷酶活性均高于其他酶。此外，它不产生致癌酶，如β-葡萄糖醛酸酶。植物乳杆菌KI69在0.3%胆汁中的存活率为96.42%。在pH为2.0时，菌株的存活率为91.45%。对大肠埃希菌、鼠伤寒沙门菌、单核增生李斯特菌和金黄色葡萄球菌的耐药率分别为15.44%、50.79%、58.62%和37.85%。植物乳杆菌(25.85%)的粘附能力高于阳性对照鼠李糖(20.87%)。说明植物乳杆菌KI69具有抗糖尿病的益生菌潜力。
{"title":"Physiological Characteristics and Anti-diabetic Effect of\u0000 Lactobacillus plantarum KI69","authors":"Seulki Kim, Sang-Dong Lim","doi":"10.22424/jmsb.2019.37.4.223","DOIUrl":"https://doi.org/10.22424/jmsb.2019.37.4.223","url":null,"abstract":"This study aimed to investigate the physiological characteristics and anti-diabetic effects of Lactobacillus plantarum KI69. The α-amylase and α-glucosidase inhibitory activity of L. plantarum KI69 was 91.17±2.23% and 98.71±4.23%, respectively. The propionic, acetic, and butyric acid contents of the MRS broth inoculated with L. plantarum KI69 were 8.78±1.12 ppm, 1.34±0.07% (w/v), and 0.876±0.003 g/kg, respectively. L. plantarum KI69 showed higher sensitivity to penicillin-G, oxacillin, and chloramphenicol among 16 different antibiotics and showed the highest resistance to ampicillin and vancomycin. The strain showed higher β-galactosidase, β-glucosidase, and N-acetyl-β-glucosaminidase activities than other enzymes. Additionally, it did not produce carcinogenic enzymes, such as β-glucuronidase. The survival rate of L. plantarum KI69 in 0.3% bile was 96.42%. Moreover, the strain showed a 91.45% survival rate at pH 2.0. It was resistant to Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus with the rates of 15.44%, 50.79%, 58.62%, and 37.85%, respectively. L. plantarum (25.85%) showed higher adhesion ability than the positive control L. rhamnosus GG (20.87%). These results demonstrate that L. plantarum KI69 has a probiotic potential with anti-diabetic effects.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114867837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-09-01DOI: 10.22424/jmsb.2019.37.3.187
Hyun-Woo Lim, K. Song, Jung-Whan Chon, Dongkwan Jeong, K. Seo
Seeds and leaves of Raphanus raphanistrum subsp. sativus (radish) are known to contain “raphanin,” which has the potential to inhibit pathogenesis associated with foodborne pathogenic bacteria and fungi. In this study, ethanol extracts from R. raphanistrum subsp. sativus (radish) powder was evaluated for antimicrobial action against 6 different foodborne pathogenic bacteria. The current study demonstrated the potential of R. raphanistrum subsp. sativus (radish) in inhibiting the growth of Salmonella enteritidis 110, Cronobacter sakazakii KCTC 2949, Bacillus cereus ATCC 10876, and Staphylococcus aureus ATCC 6538. However, these antimicrobial action were not observed against Listeria monocytogenes ATCC 51776 and Escherichia coli 23716. Hence, this study indicates that R. raphanistrum subsp. sativus (radish) could be used as a natural biopreservative with antimicrobial effects for improving food safety, and as a functional food in the commercial food industry.
{"title":"Antimicrobial Action of Raphanus raphanistrum subsp.\u0000 sativus (radish) Extracts against Foodborne Bacteria\u0000 Present in Various Milk Products: A Preliminary Study","authors":"Hyun-Woo Lim, K. Song, Jung-Whan Chon, Dongkwan Jeong, K. Seo","doi":"10.22424/jmsb.2019.37.3.187","DOIUrl":"https://doi.org/10.22424/jmsb.2019.37.3.187","url":null,"abstract":"Seeds and leaves of Raphanus raphanistrum subsp. sativus (radish) are known to contain “raphanin,” which has the potential to inhibit pathogenesis associated with foodborne pathogenic bacteria and fungi. In this study, ethanol extracts from R. raphanistrum subsp. sativus (radish) powder was evaluated for antimicrobial action against 6 different foodborne pathogenic bacteria. The current study demonstrated the potential of R. raphanistrum subsp. sativus (radish) in inhibiting the growth of Salmonella enteritidis 110, Cronobacter sakazakii KCTC 2949, Bacillus cereus ATCC 10876, and Staphylococcus aureus ATCC 6538. However, these antimicrobial action were not observed against Listeria monocytogenes ATCC 51776 and Escherichia coli 23716. Hence, this study indicates that R. raphanistrum subsp. sativus (radish) could be used as a natural biopreservative with antimicrobial effects for improving food safety, and as a functional food in the commercial food industry.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116493616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-09-01DOI: 10.22424/jmsb.2019.37.3.196
B. B. Park, G. Renchinkhand, M. Nam
Helianthus tuberosus is a perennial plant in the genus, Asteraceae. Pork potato has various pharmacological functions such as improving constipation, preventing bowel disease, inhibiting colon cancer, reducing serum cholesterol, lowering blood lipids, and enhancing blood sugar. This study investigated the physicochemical properties of fermented milk by adding Helianthus tuberosus powder. During the fermentation process, the pH of the fermented milk with added Helianthus tuberosus was higher after 16 hours of fermentation. At 48 hours of fermentation, the pH decreased to 3.70, 3.65, 3.63, and 3.59 with 0% (the control group), 1%, 3%, and 5% Helianthus tuberosus added, respectively. In the last 48 hours of fermentation, the acidity increased to 2.35%, 2.57%, and 3.17% with 0% (the control group), 1%, 3%, and 5% Helianthus tuberosus added, respectively. The number of lactic acid bacteria increased as the quantity of Helianthus tuberosus added increased. The highest number of lactic acid bacteria was 9.96 log CFU/g after 16 hours of fermentation with a 5% addition of Helianthus tuberosus . After 48 hours of fermentation, the amount of lactic acid bacteria decreased to 7.84 log CFU/g and 7.88 log CFU/g in the control group and the 1% added Helianthus tuberosus group, respectively. The addition of 3% and 5% Helianthus tuberosus increased the lactic acid bacteria count to 9.48 log CFU/ g and 9.81 log CFU/g, respectively. As the fermentation time increased, oxalic acid and tartaric acid decreased but lactic acid increased. Lactose degraded galactose and glucose over time. After 48 hours of fermentation, the viscosity in the control, 1%, 3%, 5% added Helianthus tuberosus groups increased to 1,006 cP, 1,026 cP, 1,040 cP, and 1,106 cP, respectively. The antioxidant effect was higher in the 5% added Helianthus tuberosus group (84.14%) than in the control group (80.39%) at 48 hours of fermentation. The concentration of polyphenol was 1.6 mg/g and antimicrobial activity was strong against E. coli and Staphylococcus aureus.
{"title":"Physicochemical Properties of Fermented Milk Supplemented with Helianthus tuberosus Powder","authors":"B. B. Park, G. Renchinkhand, M. Nam","doi":"10.22424/jmsb.2019.37.3.196","DOIUrl":"https://doi.org/10.22424/jmsb.2019.37.3.196","url":null,"abstract":"Helianthus tuberosus is a perennial plant in the genus, Asteraceae. Pork potato has various pharmacological functions such as improving constipation, preventing bowel disease, inhibiting colon cancer, reducing serum cholesterol, lowering blood lipids, and enhancing blood sugar. This study investigated the physicochemical properties of fermented milk by adding Helianthus tuberosus powder. During the fermentation process, the pH of the fermented milk with added Helianthus tuberosus was higher after 16 hours of fermentation. At 48 hours of fermentation, the pH decreased to 3.70, 3.65, 3.63, and 3.59 with 0% (the control group), 1%, 3%, and 5% Helianthus tuberosus added, respectively. In the last 48 hours of fermentation, the acidity increased to 2.35%, 2.57%, and 3.17% with 0% (the control group), 1%, 3%, and 5% Helianthus tuberosus added, respectively. The number of lactic acid bacteria increased as the quantity of Helianthus tuberosus added increased. The highest number of lactic acid bacteria was 9.96 log CFU/g after 16 hours of fermentation with a 5% addition of Helianthus tuberosus . After 48 hours of fermentation, the amount of lactic acid bacteria decreased to 7.84 log CFU/g and 7.88 log CFU/g in the control group and the 1% added Helianthus tuberosus group, respectively. The addition of 3% and 5% Helianthus tuberosus increased the lactic acid bacteria count to 9.48 log CFU/ g and 9.81 log CFU/g, respectively. As the fermentation time increased, oxalic acid and tartaric acid decreased but lactic acid increased. Lactose degraded galactose and glucose over time. After 48 hours of fermentation, the viscosity in the control, 1%, 3%, 5% added Helianthus tuberosus groups increased to 1,006 cP, 1,026 cP, 1,040 cP, and 1,106 cP, respectively. The antioxidant effect was higher in the 5% added Helianthus tuberosus group (84.14%) than in the control group (80.39%) at 48 hours of fermentation. The concentration of polyphenol was 1.6 mg/g and antimicrobial activity was strong against E. coli and Staphylococcus aureus.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121236353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-09-01DOI: 10.22424/jmsb.2019.37.3.167
Rae-Hee Han, Sung-Hee Yoon, Geun-Bae Kim
Milk contains essential nutrients and functional compounds, such as calcium, fat-soluble vitamins A, D, E, and K, carotenoids, bioactive peptides, and sphingolipids. The bioactive molecules from milk are not expensive and have an added advantage of being derived from food. Therefore, they are more stable and have a broader spectrum than that of other chemicals. Bioactive milk components are useful for treating non-digestive tract disorders, such as cancer, cognitive decline, and hypertension. However, the clinical application of certain breast milk ingredients is limited due to the lack of a large-scale production technology. Once the scaled-up production of lactoferrin became possible, clinical applications were devised and evaluated. Similarly, human alpha-lactalbumin made lethal to tumor cells (HAMLET) can be produced on a large scale as a recombinant protein in microorganisms or in transgenic cattle using suitable separation systems. HAMLET can be used to treat human skin papilloma and cancer. Studies on breast milk that explored the clinical applications of the bioactive components of breast milk have spurred the development of translational medicine and breast milk-derived therapeutics. Some breastmilk derived therapeutic agents are already available to clinicians. Many components of breast milk have shown efficacy in pre-clinical studies and have valid clinical evaluations.
{"title":"Clinical Applications of Bioactive Milk Components: A\u0000 Review","authors":"Rae-Hee Han, Sung-Hee Yoon, Geun-Bae Kim","doi":"10.22424/jmsb.2019.37.3.167","DOIUrl":"https://doi.org/10.22424/jmsb.2019.37.3.167","url":null,"abstract":"Milk contains essential nutrients and functional compounds, such as calcium, fat-soluble vitamins A, D, E, and K, carotenoids, bioactive peptides, and sphingolipids. The bioactive molecules from milk are not expensive and have an added advantage of being derived from food. Therefore, they are more stable and have a broader spectrum than that of other chemicals. Bioactive milk components are useful for treating non-digestive tract disorders, such as cancer, cognitive decline, and hypertension. However, the clinical application of certain breast milk ingredients is limited due to the lack of a large-scale production technology. Once the scaled-up production of lactoferrin became possible, clinical applications were devised and evaluated. Similarly, human alpha-lactalbumin made lethal to tumor cells (HAMLET) can be produced on a large scale as a recombinant protein in microorganisms or in transgenic cattle using suitable separation systems. HAMLET can be used to treat human skin papilloma and cancer. Studies on breast milk that explored the clinical applications of the bioactive components of breast milk have spurred the development of translational medicine and breast milk-derived therapeutics. Some breastmilk derived therapeutic agents are already available to clinicians. Many components of breast milk have shown efficacy in pre-clinical studies and have valid clinical evaluations.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128506493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-09-01DOI: 10.22424/jmsb.2019.37.3.206
S. H. Kim, H. Gye, J. Oh, In-Chan Hwang, D. Kang
This study was conducted to investigate the effect of cryoprotectants on the storage stability of Lactobacillus fermentum SK152, which was isolated as a probiotic candidate. Solutions of 10% glucose, trehalose, dextrin, and skim milk powder were used as cryoprotectants. The survival rates of L. fermentum SK152 after freeze-drying were 5.6% (dextrin), 2.2% (skim milk powder), 1.7% (glucose), and 1.5% (trehalose), suggesting that dextrin was most effective at minimizing the cell death of L. fermentum SK152 by lyophilization. The survival rates of L. fermentum SK152 stored at 4℃ ranged from 37% (dextrin) – 90% (skim milk powder) after 8 weeks, while those at 20℃ ranged from 4% (dextrin) – 12% (skim milk powder) after 7 weeks, indicating that skim milk powder was the best at minimizing the cell death of L. fermentum SK152 during storage, irrespective of storage temperature, among the cryoprotectants used.
{"title":"Protective Effect of Cryoprotectants on the Viability of\u0000 Freeze-Dried Lactobacillus fermentum SK152","authors":"S. H. Kim, H. Gye, J. Oh, In-Chan Hwang, D. Kang","doi":"10.22424/jmsb.2019.37.3.206","DOIUrl":"https://doi.org/10.22424/jmsb.2019.37.3.206","url":null,"abstract":"This study was conducted to investigate the effect of cryoprotectants on the storage stability of Lactobacillus fermentum SK152, which was isolated as a probiotic candidate. Solutions of 10% glucose, trehalose, dextrin, and skim milk powder were used as cryoprotectants. The survival rates of L. fermentum SK152 after freeze-drying were 5.6% (dextrin), 2.2% (skim milk powder), 1.7% (glucose), and 1.5% (trehalose), suggesting that dextrin was most effective at minimizing the cell death of L. fermentum SK152 by lyophilization. The survival rates of L. fermentum SK152 stored at 4℃ ranged from 37% (dextrin) – 90% (skim milk powder) after 8 weeks, while those at 20℃ ranged from 4% (dextrin) – 12% (skim milk powder) after 7 weeks, indicating that skim milk powder was the best at minimizing the cell death of L. fermentum SK152 during storage, irrespective of storage temperature, among the cryoprotectants used.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126063095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-09-01DOI: 10.22424/jmsb.2019.37.3.155
Sejong Oh
Bacteria from the genus Lactobacillus are important for the production of fermented food and dairy products, and as symbionts in human and animals. Lactobacillus acidophilus has widely been used in the production of yogurt, health foods, and even medicines. The efficacy of L. acidophilus has been proven with regards to the reduction of cholesterol, prevention and treatment of diarrhea, modulation of the immune system, suppression of cancer, etc. Using molecular biology tools, Lactobacillus acidophilus has now been reclassified into six species: L. acidophilus, L. amylovorus, L. crispatus, L gallinarium, L. gasseri, and L. johnsonii. Thus, since L. acidophilus has now been marked as a newly defined species, caution is advised when reading future publications regarding this bacterium. In this article, the results of the reclassification of L. acidophilus are mentioned after an analysis of its field inheritance was performed by my research team. Especially, L. amylovorus KU4 (formerly named as L. acidophilus KU4; KCCM 10975P) is a novel probiotic strain that is isolated from humans; it has the ability to reduce cholesterol. It has also been reported as a microorganism that effectively inhibits the growth of pathogenic E. coli. However, this Korean patent (No 10-1541280) refers to a strain obtained from calves; the origin of this strain was incorrectly labeled. Furthermore, after the discovery of L. acidophilus in 1900, its role in intestinal microbiological research was described and its utilization as a probiotic was presented.
{"title":"Lactobacillus acidophilus as a Probiotics","authors":"Sejong Oh","doi":"10.22424/jmsb.2019.37.3.155","DOIUrl":"https://doi.org/10.22424/jmsb.2019.37.3.155","url":null,"abstract":"Bacteria from the genus Lactobacillus are important for the production of fermented food and dairy products, and as symbionts in human and animals. Lactobacillus acidophilus has widely been used in the production of yogurt, health foods, and even medicines. The efficacy of L. acidophilus has been proven with regards to the reduction of cholesterol, prevention and treatment of diarrhea, modulation of the immune system, suppression of cancer, etc. Using molecular biology tools, Lactobacillus acidophilus has now been reclassified into six species: L. acidophilus, L. amylovorus, L. crispatus, L gallinarium, L. gasseri, and L. johnsonii. Thus, since L. acidophilus has now been marked as a newly defined species, caution is advised when reading future publications regarding this bacterium. In this article, the results of the reclassification of L. acidophilus are mentioned after an analysis of its field inheritance was performed by my research team. Especially, L. amylovorus KU4 (formerly named as L. acidophilus KU4; KCCM 10975P) is a novel probiotic strain that is isolated from humans; it has the ability to reduce cholesterol. It has also been reported as a microorganism that effectively inhibits the growth of pathogenic E. coli. However, this Korean patent (No 10-1541280) refers to a strain obtained from calves; the origin of this strain was incorrectly labeled. Furthermore, after the discovery of L. acidophilus in 1900, its role in intestinal microbiological research was described and its utilization as a probiotic was presented.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128106560","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-09-01DOI: 10.22424/jmsb.2019.37.3.177
Hyun-Woo Lim, K. Song, Jung-Whan Chon, Dongkwan Jeong, K. Seo
Raphanus raphanistrum subsp. sativus (radish) powder contains several bioactive compounds and is widely used in the food industry. In this study, we examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of commercially available milk, yoghurt, and kefir containing different concentrations of R. raphanistrum subsp. sativus powder. The organoleptic characteristics of commercially available milk, yoghurt, and kefir was significantly different with respect to taste, flavor, color, texture, and overall acceptability in the treated group (1%, 2%. 3%. and 4%) compared to the control (0%; p<0.05). In addition, the scores of taste, flavor, color, texture, and overall acceptability decreased in proportion to the increase in amount of radish-powder in commercially available milk, yoghurt, and kefir. When 1% R. raphanistrum subsp. sativus powder was added to commercially available milk, yoghurt, and kefir, they showed good results in organoleptic characteristics compared to the control group. Therefore, our results could be used as the basis for estimating changes in organoleptic characteristics on supplementation of various dairy products with R. raphanistrum subsp. sativus.
{"title":"Organoleptic Characteristics of Dairy Products Supplemented with\u0000 Raphanus raphanistrum subsp. sativus\u0000 (radish) Powder: A Preliminary Study on Efficacy against\u0000 Diabetes","authors":"Hyun-Woo Lim, K. Song, Jung-Whan Chon, Dongkwan Jeong, K. Seo","doi":"10.22424/jmsb.2019.37.3.177","DOIUrl":"https://doi.org/10.22424/jmsb.2019.37.3.177","url":null,"abstract":"Raphanus raphanistrum subsp. sativus (radish) powder contains several bioactive compounds and is widely used in the food industry. In this study, we examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of commercially available milk, yoghurt, and kefir containing different concentrations of R. raphanistrum subsp. sativus powder. The organoleptic characteristics of commercially available milk, yoghurt, and kefir was significantly different with respect to taste, flavor, color, texture, and overall acceptability in the treated group (1%, 2%. 3%. and 4%) compared to the control (0%; p<0.05). In addition, the scores of taste, flavor, color, texture, and overall acceptability decreased in proportion to the increase in amount of radish-powder in commercially available milk, yoghurt, and kefir. When 1% R. raphanistrum subsp. sativus powder was added to commercially available milk, yoghurt, and kefir, they showed good results in organoleptic characteristics compared to the control group. Therefore, our results could be used as the basis for estimating changes in organoleptic characteristics on supplementation of various dairy products with R. raphanistrum subsp. sativus.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128193005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-01DOI: 10.22424/jmsb.2019.37.2.136
Seung-yong Park, Eunkyung Jung, N. Joo, Hyun-Soo Shin, Ji-Sun Shin, Da-Bin Myoung, Kyung-Tae Lee
The present study aimed to investigate the effects of skin care foods on the synthesis of pro-collagen type I C peptide and suppression of matrix metalloproteinase (MMP)-1 secretion through an in vitro study using fibroblasts (Hs68 cells) and keratinocytes (HaCaT cells). Among the three skin care foods developed in this study, three beans cookie and avocado yoghurt influenced the production of pro-collagen type I C peptide and suppressed MMP-1 secretion; however, tiger nut Galsu drink did not exhibit these effects. All skin care foods, including three beans cookie and plain yoghurt (50 μg/mL, p<0.001) influenced the suppression of MMP-1 in addition to other commercially available breast milk production support foods examined, such as Heath Heather (50 μg/mL, p<0.001), Happy Mama (50 μ g/mL, p<0.01), BioLys (50 μg/mL, p<0.001), Enfamama (25 μg/mL, p<0.0001), and Pregnagen (25 μg/mL, p<0.001). Avocado fruit yoghurt (25 μg/mL, p<0.05), avocado fruit jam yoghurt (50 μg/mL, p<0.01), Enfamama (100 μg/mL, p<0.05), and Pregnagen (100 μg/mL, p<0.05) influenced the production of pro-collagen type I C peptide and suppressed MMP-1 secretion. This result indicates that only avocado jam yoghurt significantly influenced both the prevention of skin keratinization and acceleration of recovery of skin fibrous structure. Therefore, avocado is a favorable ingredient for nutrition-balanced dietary foods or an essential ingredient in products for revitalization of human skin.
{"title":"Effects of Avocado Yoghurt, Three Beans Cookie, and Tiger Nut Galsu\u0000 Drink on Fibroblasts (Hs68) and Keratinocytes (HaCaT)","authors":"Seung-yong Park, Eunkyung Jung, N. Joo, Hyun-Soo Shin, Ji-Sun Shin, Da-Bin Myoung, Kyung-Tae Lee","doi":"10.22424/jmsb.2019.37.2.136","DOIUrl":"https://doi.org/10.22424/jmsb.2019.37.2.136","url":null,"abstract":"The present study aimed to investigate the effects of skin care foods on the synthesis of pro-collagen type I C peptide and suppression of matrix metalloproteinase (MMP)-1 secretion through an in vitro study using fibroblasts (Hs68 cells) and keratinocytes (HaCaT cells). Among the three skin care foods developed in this study, three beans cookie and avocado yoghurt influenced the production of pro-collagen type I C peptide and suppressed MMP-1 secretion; however, tiger nut Galsu drink did not exhibit these effects. All skin care foods, including three beans cookie and plain yoghurt (50 μg/mL, p<0.001) influenced the suppression of MMP-1 in addition to other commercially available breast milk production support foods examined, such as Heath Heather (50 μg/mL, p<0.001), Happy Mama (50 μ g/mL, p<0.01), BioLys (50 μg/mL, p<0.001), Enfamama (25 μg/mL, p<0.0001), and Pregnagen (25 μg/mL, p<0.001). Avocado fruit yoghurt (25 μg/mL, p<0.05), avocado fruit jam yoghurt (50 μg/mL, p<0.01), Enfamama (100 μg/mL, p<0.05), and Pregnagen (100 μg/mL, p<0.05) influenced the production of pro-collagen type I C peptide and suppressed MMP-1 secretion. This result indicates that only avocado jam yoghurt significantly influenced both the prevention of skin keratinization and acceleration of recovery of skin fibrous structure. Therefore, avocado is a favorable ingredient for nutrition-balanced dietary foods or an essential ingredient in products for revitalization of human skin.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116270785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-01DOI: 10.22424/JMSB.2019.37.2.129
Woan-sub Kim
This study investigated the effects of heat-treated and non-heat-treated bovine lactoferrin on the growth of Lactococcus lactis subsp. cremoris JCM 20076. The addition of heattreated and non-heat-treated bovine lactoferrin in adjusted MRS medium stimulated the growth of Lc. cremoris JCM 20076. Heat-treated bovine lactoferrin had a greater impact on the growth of Lc. cremoris JCM 20076 compared to that with non-heat-treated bovine lactoferrin. Bovine lactoferrin heated at 65°C for 30 min stimulated the growth of the bacteria more than that heated at 80°C for 5 min. Furthermore, the growth of Lc. cremoris JCM 20076 increased substantially with heat-treated bovine lactoferrin at a concentration of 1 mg/mL.
{"title":"Effects of Heat-treated Bovine Lactoferrin on the Growth of\u0000 Lactococcus lactis subsp. cremoris JCM\u0000 20076","authors":"Woan-sub Kim","doi":"10.22424/JMSB.2019.37.2.129","DOIUrl":"https://doi.org/10.22424/JMSB.2019.37.2.129","url":null,"abstract":"This study investigated the effects of heat-treated and non-heat-treated bovine lactoferrin on the growth of Lactococcus lactis subsp. cremoris JCM 20076. The addition of heattreated and non-heat-treated bovine lactoferrin in adjusted MRS medium stimulated the growth of Lc. cremoris JCM 20076. Heat-treated bovine lactoferrin had a greater impact on the growth of Lc. cremoris JCM 20076 compared to that with non-heat-treated bovine lactoferrin. Bovine lactoferrin heated at 65°C for 30 min stimulated the growth of the bacteria more than that heated at 80°C for 5 min. Furthermore, the growth of Lc. cremoris JCM 20076 increased substantially with heat-treated bovine lactoferrin at a concentration of 1 mg/mL.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124711005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-01DOI: 10.22424/JMSB.2019.37.2.102
Se-Hyung Kim, Jung-Whan Chon, K. Song, Dongkwan Jeong, K. Seo
The objective of this study was to evaluate the organoleptic profiles of Kefir and yogurt supplemented with Mentha piperita's (peppermint) oil. The organoleptic profiles of Kefir and yogurt were evaluated by 15 trained panelists between 20 to 50 years of age. The products of Kefir and yogurt were prepared with Mentha piperita's oil at concentrations of 0%, 0.1%, 0.3%, 0.5%, and 1.0%. Taste, color, and overall acceptability scores were the same or lower in Kefir supplemented with 0.1%, 0.3%, 0.5%, or 1.0% Mentha piperita's oil than the control group (0%). The scores of all categories were higher for yogurt containing 0.1% Mentha piperita's oil than the control group. Taste, color, and overall acceptability decreased in proportion to the added amount of Mentha piperita's oil. Further studies are needed to evaluate the functionalities and effectiveness of Mentha piperita's oil in promoting human health.
{"title":"Organoleptic Profiles of Kefir and Yogurt Supplemented with Various\u0000 Concentrations of Mentha piperita's (Peppermint) Oil: A\u0000 Preliminary Study","authors":"Se-Hyung Kim, Jung-Whan Chon, K. Song, Dongkwan Jeong, K. Seo","doi":"10.22424/JMSB.2019.37.2.102","DOIUrl":"https://doi.org/10.22424/JMSB.2019.37.2.102","url":null,"abstract":"The objective of this study was to evaluate the organoleptic profiles of Kefir and yogurt supplemented with Mentha piperita's (peppermint) oil. The organoleptic profiles of Kefir and yogurt were evaluated by 15 trained panelists between 20 to 50 years of age. The products of Kefir and yogurt were prepared with Mentha piperita's oil at concentrations of 0%, 0.1%, 0.3%, 0.5%, and 1.0%. Taste, color, and overall acceptability scores were the same or lower in Kefir supplemented with 0.1%, 0.3%, 0.5%, or 1.0% Mentha piperita's oil than the control group (0%). The scores of all categories were higher for yogurt containing 0.1% Mentha piperita's oil than the control group. Taste, color, and overall acceptability decreased in proportion to the added amount of Mentha piperita's oil. Further studies are needed to evaluate the functionalities and effectiveness of Mentha piperita's oil in promoting human health.","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122014818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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