The principal objective of the present study was to survey the demands of an education program for evaluations of the efficacy of health functional foods. A questionnaire was developed and sent to 2,225 members of the Biofood Network Center. A total of 101 (4.6%) individuals responded, 54.5% of the respondents were male and 45.5% were female; the respondents' occupations (in order of prevalence) were as follows: company worker (48.5%)〉researcher (27.7%)〉student (13.9%)〉professor (5.0%)〉pharmacist (2%), and dietitian (2%). The businesses in which the respondents worked were (again in order of prevalence) as follows: research & development (64.4%)〉marketing (11.9%)〉consultation and education (5.9%)〉manufacturing and others (17.9%). 41.6% of the respondents reported experience in businesses relevant to KFDA approval for functional ingredients and health functional foods. The results showed that 63.4% of the respondents had previously been educated about functional foods; the types of education program reported were (in order of prevalence): 'overview and acts of health functional food' (n=49)〉'standards and specification for health functional food' (n=41)〉'efficacy evaluation-human study' (n=24)〉'safety evaluation' (n=21)〉'efficacy evaluation-in vivo study' (n=13)〉and 'others' (n=10). Respondents preferred off-line education programs (62.4%) to on-line programs (22.8%). The preferred duration of an educational program was '2~3 days: total 14~24 hours' (30.7%); thus, short-term programs were favored. The primary requirements of a program, from the perspective of the learner, were as follows (scored on a 7-point scale); 'efficacy evaluation and case study-human study' (5.80 points)〉'standards and specification for health functional food' (5.72 points)〉safety evaluation' (5.7 points)〉'overview and acts of health functional food' (5.67 points) and 'efficacy evaluation methods of health functional food by efficacy (intensive)' (5.67 points). Preference for functionality was as follows; 'body weight & body fat' (21.8%), 'immune function' (18.8%) 〉 'blood glucose' (10.9%). In summary, the educational demand for 'efficacy evaluation and case study' was highest among the curriculum options provided, and with regard to functionality, 'body weight & body fat', 'immune function' and 'skin care' were considered most important by respondents. These results differed among respondents with different jobs and duties, and this suggests that customized education programs for health functional food should be developed.

In this study, we assessed college students' consumption values with regard to a seaweed functional food, and compared differences between the respondents' purchasing intentions and their educational levels. A self-administered questionnaire was designed and distributed to college students in Daegu/Kyungbook province. A total of 288 questionnaires were collected, and the total response rate was 96.0%. The results demonstrated that purchasing intention influenced all five consumption values. The high purchasing intention (HPI) group evidenced greater functional value, social value, emotional value, conditional value, and epistemic value than was observed in the low purchasing intention (LPI) group. However, individuals' educational levels, as related to food, influenced only the functional value and epistemic value. These results demonstrate that college students' consumption value in terms of seaweed functional foods is affected by purchasing intentions and educational experience.

본 연구는 건강기능식품에 대한 소비자 연구를 통하여 신뢰도를 향상시키기 위한 표시 제도를 제안하기 위해 수행되었다. 소비자가 쉽게 건강기능식품을 확인할 수 있도록 공모를 통하여 인증마크를 개발하고 소비자 조사를 실시하였다. 조사대상자는 대도시, 중소도시 등 2000명으로 하여 1:1 면접조사를 실시하였다. 조사결과 건강기능식품 인증마크의 필요도가 매우 높았고, 텍스트 형태보다 텍스트/그래픽이 혼합된 형태의 영양·기능정보의 신뢰도가 높았다. 또한 인체에 작용하는 기전을 포함한 영양·기능정보가 소비자의 신뢰도를 높이는 데 도움이 되는 것으로 조사되었다. 따라서 건강기능식품 인증마크는 소비자로 하여금 제품을 선택하는데 도움을 줄 수 있을 것으로 사료되며, 또한 건강기능식품의 신뢰도를 높일 수 있는 표시제도의 개선에 기여할 것으로 사료된다.

Historically recognized as a valuable nutritional source, milk contains essential carbohydrates, proteins, and fats that play diverse functional roles in the human body. While the functional roles of milk nutrients and their derivatives are acknowledged, the corresponding functional foods for each milk component remain inadequately documented in Korea. This review aims to describe the functional roles of milk components and their derivatives, as well as assess the landscape of functional food products available in the Korean market. Milk components demonstrate noteworthy functions such as preventing muscle wasting, fortifying bones, aiding in weight control, stabilizing nerves, and serving as prebiotics. Despite these known functions, there exists a plenty of functional substances within milk that have not been comprehensively investigated. Presently, only a limited number of milk-derived functional ingredients are registered in Korea, with a few making their way into commercialization. To advance this field, scientists and industries need research effort to uncover novel functions of milk ingredients and subsequently introduce innovative products to the market. This proactive approach not only promises to broaden the spectrum of functional ingredients but also stands to positively impact the domestic health functional food market and the dairy industry. The development and introduction of new products derived from milk may hold the potential to significantly contribute to the diversification of functional ingredients, fostering a healthier and more robust health food market.

포스트바이오틱스(postbiotics)는 프로바이오틱스(probiotics)가 발효과정 중 생산하는 유용한 대사산물과 미생물의 구성성분을 포 함하는 개념이다. 포스트바이오틱스는 기존 프로바이오틱스 소재가 갖는 안전성(safety), 기능성(function), 안정성(stability)의 한계를 극복할 수 있는 새로운 대안 소재로 주목받고 있다. 사균화 처리과정으로, 특정 대사물질의 복합물 형태로 제조되고 있기에 기존 생균제보다 가공, 포장, 유통, 섭취가 용이하다. 면역력이 낮은 환자나 건강 취약 계층의 소비자들도 안전하게 섭취할 수 있는 것도 장점이다. 뿐만 아니라, 체내에서 면역 조절, 감염 방지, 지질 및 콜레스테롤 대사, 항산화 기능을 보이고 있어, 앞으로 건강기능 식품 우수 소재로 활용될 가능성은 더 커질 것이다. 다만, 대부분의 연구들이 아직은 세포실험과 동물시험인 단계이기에 실제 인체적용 시험을 마친 소재들은 적은 편이다. 향후 꾸준한 연구성과를 바탕으로 다양한 기능을 가진 포스트바이오틱스 소재와 제품들이 개발된다면 건강기능식품 산업에 새로운 성장동력이 될 것으로 예상 된다.

HACCP (Hazard Analysis Critical Control Point) has been receiving a worldwide recognition as a scientific andsystemic sanitary management technology in the food safety. At present, mandatory HACCP for dairy products is appliedin dairy processing plants and milk collection stage, while it is not applied in dairy farm and transportation. Therefore, it isrequired to establish HACCP application in all dairy industrial areas. The purpose of this study is to suggest an effectiveapproach to implement HACCP chain system in domestic dairy products. Most lactic acid bacteria has been useful toimprove gastrointestinal disorders such as diarrhea, constipation and reduce colon cancer risk and hydrocholesterol inKorea. The Ministry of Food and Drug Safety has increasingly applied the HACCP-chain system to secure the safety oflivestock products. Therefore, we suggest for the introduction of HACCP chain system in the dairy industry as follows.First, the system needs political support to activate. Second, the enterprise needs to recognize that it is essential system inan era of a consumer. Third, it should be utilized as an effective tool to enhance a brand value in the market. If there areobstacles in the implementation process for dairy products, governments, academia and relevant institutions should resolvea dispute together, which might enhance the level of livestock processing industry and hygiene safety management.

SWOT 분석 내용을 토대로 신바이오틱스를 활용한 노년층 맞춤형 건강기능식품 시장 진입에 있어 고려 사항에 대하여 다음과 같이 제언함. (노년층 맞춤형 건강기능식품에 대한 차별성 강조) 기존 시중에 판매되고 있는 건강기능식품의 경우 특정 연령층을 대상으로 한 제품이 아닌 전 연령층을 대상으로 한 기능성을 강조한 제품으로 각 업체별 시장 진입 시 ‘노년층 맞춤형 건강기능식품’이라는 점을 부각, 차별성 확보 방안이 필요함. (신바이오틱스의 기능성 홍보 방안 마련) 상기한 바와 같이 현재 홍삼 및 비타민 중심의 시장이 형성되어 있어 프로바이오틱스를 포함한 신바이오틱스에 대한 인지가 낮은 상황으로 이를 해소할 수 있도록 신바이오틱스 기능성을 강조한 홍보 방안 마련이 필요함. (환자식 제품시장 진입 고려) 현재 국내 노년층 건강식품시장은 아직 규모 및 활성화가 미비한 도입기에 시장으로 판단되는 만큼, 노인건강기능식품 시장에 우선 진입함으로써 가질 수 있는 선발자 우위 확보 전략 또는 신비아오틱스 활용이 가능한 관련 시장 중 환자식(특수의료용도식품)제품 시장에 제품차별화를 통해 기존 시장에 진입하는 전략 등에 대한 고려가 필요.

The phenolic compounds which were extracted with 70% ethanol from Ulmus pumila for 12 hr were the highest as 17.9±1.0 mg/g. DPPH scavenging activity of 70% ethanol extracts was also the highest as 89.5±1.9% and it was confirmed to be high as 80% over in both of water and 70% ethanol extracts containing 50 μg/mL over phenolic concentration. ABTS radical cation decolorization activities of water and 70% ethanol extracts were higher as 96.8±2.9%, antioxidant protection factor (PF) was 2.0 PF in 70% ethanol and showed higher activities in both of water and 70% ethanol extracts containing 200 μg/mL phenolic concentration as 2.5 PF than BHA. TBARs of 70% ethanol extracts was 86.5±4.6%, it showed high anti-oxidative activity in 50∼200 μg/mL phenolic concentrations of water and 70% ethanol extracts as 80% over. The angiotensin converting enzyme (ACE) inhibitory activity of Ulmus pumila extracts against hypertension was 77.4% and 90.6% in water and 70% ethanol extracts of 200 μg/mL phenolic concentration. Xanthine oxidase inhibitory activity of Ulmus pumila extracts for anti-gout effect was not observed in water extracts, but it showed 30% inhibitory activity in 70% ethanol extracts, and 48.1% at 200 μg/mL phenolics concentration.

본 연구는 소비자들의 건강기능식품에 대한 인식과 구매 의도를 조사하기 위하여 수행되었다. 연구를 위한 자료는 서울 및 경기 지역 거주 만 20세 이상의 성인 남녀 454명을 대상으로 2010년 5월 10일부터 6월 5일까지 수집되었다. 결과를 요약하면 첫째, 건강관리행동에 있어 음주빈도는 '거의 안 마신다'(41.4%), '월 1-2회'(27.8%) 등의 순이었고, 흡연량은 '안 피운다'는 응답이 80.8%로 월등히 많았다. 운동빈도는 '거의 안