Probiotics is known improve the microenvironment of colon; however, the metagenomic DNA study of its lactic acid bacteria in constipation induced by loperamide is not clearly understood. In the present study, we investigated the reduction of the lactic acid bacteria in case of constipation, in normal and loperamide-induced rat. Lactic acid powder (lactic acid bacteria 19) was prepared from Chong Kun Dang Pharmaceutical Corporation. After 2 weeks of oral administration, the group treated with the higher concentration of lactic acid bacteria (109 CFU/mL per kg of body weight) following loperamide treatment was the most effective in increasing number, weight, and water content of feces. A similar but significant increase was found in the group treated with lower concentration of lactic acid bacteria (107 CFU/mL per kg of body weight) after loperamide treatment. The concentrations of acetic acid and propionic acid in feces in the loperamide-induced rat with high concentration lactic acid, were significantly higher than that of others. Furthermore, gastrointestinal transit ratio as well as the length and area of intestinal mucosa were significantly increased after treatment with lactic acid bacteria in loperamideinduced rat. Metagenomics DNA analysis indicated that the microorganism homology in cecum was similar between the groups of normal (NOR) and HIG. Our results show that lactic acid bacteria were effective in improving the constipation.

한국산 맥주 3가지와 일본산 맥주 21가지의 당함량을 비교 분석하였다. 당함량은 1.71%∼3.93%의 분포를 나타냈으며, 평균 3.15%를 나타냈다. 한국산 맥주는 에탄올 함량 4.5%짜리 뿐으로 평균 당함량은 3.24%, 일본산 에탄올 함량 4.5% 제품은 당함량 2.5%, 에탄올 5% 제품은 당함량 3.2%, 에탄올 5.5% 제품은 당함량 3.15%를 나타냈다. 비발효성 말토올리고당과 한계덱스트린은 평균 2.32%를 나타냈다. 당의 조성은 말토오스∼말토데카오스, 한계덱스트린까지 균일한 분포를 나타냈다. 그러나 식혜 당화법에서는 말토테트라오스∼말토헵타오스까지의 말토올리고당은 생성되지 않기 때문에 식혜당화법을 사용하면 맥주 제조의 당화율을 증가시킬 수 있다.

딸기 펄프를 Serum과 불용성 펄프로 분리하고 serum 만을 방향성분을 회수하여 55∼58℃, 30∼60mmHg의 조건에서 감압증축후 재조합하는 방식으로 농축 딸기 펄프를 조제하였다. 대조구와 농축 딸기 펄프를 -18℃에서 18주 동안 저장하였을 때 두 시료 모두 가용성 고형분과 환원당이 증가하는 경향을 나타내었으며, 관능평가에서 조직감은 농축딸기 펄프가 낮은 품질을 나타내었으나 향미·색의 강도·전체적인 선호도에서는 품질 차이가 없었다.

This survey was carried out to investigate the effect of self-consciousness of nutrition knowledge and health on the nutrition knowledge and on food habits between two groups of college women, a nutrition majors and a non-majors. Questionnaries were completed by 214 nutrition majors and by 145 nutrition non-major. Nutrition majors group scored significantly higher than nutrition non-majors in the nutrition knowledge. And nutrition non-majors scored significantly higher than nutrition majors in the food habits. Most of the subjects belonged to `Fair` and `Poor` food habit group. And also there was a significant correlation between the nutrition knowledge score and food habits score in nutrition majors and non-majors. There was a significant and positive correlation between nutrition knowledge score and food habits score in majors but it was not observed in non-majors. The higher majors had a self-consciousness of nutrition knowledge, the higher they had habit score and nutrition knowledge score, but in non-majors it was not observed. And non-majors who had a self-consciousness of health were healthier, they were higher in the food habits scores than the majors. The main curriculum it is important for a good food habits that one has a responsible nutrition education in main curriculum. For the improvement of nutrition education program we should transmit the nutritional information through an effective mass media (i.e. Radio, TV, Newspaper)