We developed pet food ingredients for dogs by fermenting oats soaked in herbal extracts of Dendropanax morbifera and Eriobotrya japonica using Lentinula edodes KCTC 18874P mycelium. The resulting materials were analyzed for β-glucan, total polyphenol, essential amino acids, vitamins B1 and B2, calcium (Ca), phosphorus (P), and heavy metals to confirm their beneficial components and safety during consumption. The content of (1-3),(1-4)-β-glucan ranged from 1.08 to 1.78%, with the highest content (1.51%) found in fermented D. morbifera and E. japonica using L. edodes mycelium (FMEJDMOLEM). The (1-3),(1-6)-β-glucan content ranged from 44.14% to 50.13%, with FMEJDMOLEM showing the highest content at 50.13%. The total polyphenol content was highest in FMEJDMOLEM, followed by fermented D. morbifera using L. edodes mycelium (FDMOLEM) and fermented E. japonica using L. edodes mycelium (FEJOLEM). Vitamin B1 content was significantly higher in FMEJDMOLEM, followed by FEJOLEM. FMEJDMOLEM also had the highest vitamin B2 content. The total essential amino acid content was the highest in FMEJDMOLEM, followed by FDMOLEM. FEJOLEM had the highest calcium content. The calcium-tophosphorus ratio in all the samples was below 1:0.8, meeting the standards set by the American Feed Association. Heavy metal analysis confirmed that lead and cadmium, which are hazardous to the health of dogs, were not detected in any of the samples. This study demonstrated the development of pet food materials with high levels of beneficial ingredients, such as β-glucan, appropriate calcium and phosphorus ratios, and no detectable heavy metals, ensuring both usefulness and safety. Our future research will focus on developing dog pet food using these materials, and conducting physiological activity studies to complete the development of scientific dog pet food.

본 연구는 기능성 화장품 소재 개발을 목표로 효모 유래 MPC의 세포 생리활성을 조사하였 다. 피부 세포주에 처리된 Cu와 Zn 이온 모두 세포 독성이 확인되었지만, 정제된 MPC는 결합된 금속 이온의 세포 독성을 획기적으로 제거하였다. 게다가 특정 농도의 MPC는 대조군과 비교하여 세포 생존 율을 오히려 약 20% 증가시켰다. MPC 중 효모 펩타이드-Cu(YP-Cu)는 UVB 자극으로 유도되는 세포 내 활성산소의 양을 약 30% 정도 유의하게 감소시켰지만, YP-Zn은 영향을 미치지 못했다. 또한, YP-Cu 처리는 피부 세포에서 콜라겐 유전자의 발현량을 2배 증가시켰고, 프로콜라겐 분비량은 1.7배 증 가시켰으며, UVB 자극에 의한 콜라겐 유전자의 발현 저해에도 효과적으로 대응했다. 결론적으로, 유리 금속 이온 자체는 세포독성 효과로 인해 화장품 소재에 적합하지 않지만, 정제된 MPC, 특히 YP-Cu는 이러한 금속 이온의 독성을 효과적으로 상쇄하고 세포 생존율을 향상시킬 뿐만 아니라, UVB 자극에 따 른 유해 효과를 완화하기 때문에 잠재적 기능성 화장품 소재로 사용될 수 있다.

세계적으로 친환경 해충 방제를 위해 식물 추출물을 사용하는 연구가 화학농약에 대한 의존도를 줄이기 위해 진행되고 있다. 제충국 식물은 살충제용 피레트린의 원료로 널리 알려져 있지만, 한국에서 재배된 식물의 추출물과 효능에 대한 연구는 제한적이다. 본 연구는 한국에서 재배된 본 연구는 한국에서 재배된 두 가지 제충국 품종에서 피레트린을 추출하는 방법을 비교하였다. 또한, 분리된 피레트린 함유 추출물의 주요 식물 해충 에 대한 효능을 조사하였다. 피레트린 함량은 프랑스에서 수입한 '계통' 품종에 비해 '달마시안' 품종에서 통계적으로 유의하게 높았다. 따라서, 달마 시안 품종의 피레트린 추출물을 이용하여 본 연구에 사용하였다. 추출된 피레트린의 양은 추출에 사용된 에탄올 농도가 증가함에 따라 증가하였으 며, 95% 에탄올을 사용했을 때 가장 높은 수준(6,064 ppm/100 g 꽃 건물중)이었다. 총 피레트린 함량과 피레트린 I/II 비율은 만개기에 수확한 꽃 에서 가장 높았다. 추출물의 in vitro 생물검정에서 복숭아혹진딧물의 LC50 값은 34 ppm, 배추좀나방 유충은 69 ppm, 뿌리혹선충 유충은 0.1 ppm이었다. 이러한 결과는 한국에서 재배된 달마시안 꽃의 에탄올 추출물이 식물 해충 방제를 위한 천연 살충제 개발에 유용할 수 있음을 나타냈 다. 본 연구는 한국에서 재배된 T. cinerariifolium var. 달마시안 꽃 추출물이 국내에서 식물 해충을 효과적이고 친환경적으로 방제하는 데 잠재력이 있음을 보였다.

In contemporary society, consumers increasingly demand foods that provide health benefits and satisfy taste. As a result, the importance of functional foods has risen, particularly in the development of functional bread using various ingredients. This study examines the impact of different functional ingredients on bread quality, including plant-based components like vegetables, fruits, and grains, as well as animal-derived materials, medicinal herbs, and other additives. The study evaluates changes in the physical, chemical, and sensory properties of bread dough. Plant-based ingredients improved the color, flavor, and texture of the bread, enhancing its overall sensory quality. They also increased water absorption in the dough, improving its appearance and texture. Animal-derived ingredients, especially from insects, enhanced the physical properties and nutritional value of the dough. Medicinal herbs significantly boosted the bread's nutritional value and health benefits through antioxidant and anti-inflammatory properties. The findings show that functional additives play a crucial role in improving bread quality, providing valuable data for the development of functional foods that meet modern consumer demands for health benefits and good taste.

This study aimed to provide an accurate estimate of sodium intake from jangajji by examining the changes in sodium content according to the type of jangajji and the length of storage period, specifically differentiating between the solid ingredients and the seasoning liquid. It focused on six types of jangajji: chili pepper, perilla leaf, onion, radish, garlic scape, and cucumber. The sodium content in the solid ingredients and the seasoning was measured using a salinometer and ICP-AES. The results indicated that across all types of jangajji, the seasoning liquid consistently contained significantly higher levels of sodium than the solid ingredients. When comparing the sodium content measured by ICP-AES with that from a salinometer, the salinometer readings were significantly lower for both the solid ingredients and the seasoning liquid in all types of jangajji. Additionally, when comparing the sodium content of the solid ingredients with that listed in the nation’s representative nutritional databases, a substantial discrepancy was noted, with some cases potentially overstating the actual sodium intake from jangajji. Overall, this study suggests that an urgent review should be conducted to identify and resolve the causes of such discrepancies and accurately estimate the actual sodium intake from jangajji.

In this work, the trend in the performance of carbon fiber (CF) and its composite during self-polymerization of polydopamine (PDA) at carbon fiber surface was investigated by varying the self-polymerization time of dopamine in an aqueous solution. Research has shown that the PDA coating elevated the surface roughness and polarity of the inert fiber. The tensile strength of single carbon fiber was significantly improved, especially after 9 h of polydopamine self-polymerization, increasing by 18.64% compared with that of desized carbon fiber. Moreover, the interlaminar shear strength (ILSS) of CF-PDA9-based composites was 35.06% higher than that of desized CF-based composites. This research will provide a deep insight into the thickness and activated ingredients of dopamine oxidation and self-polymerization on interfacial compatibility of carbon fiber/epoxy resin composites.

In 2022, the domestic production performance of functional cosmetics in South Korea reached 4.6 trillion won, accounting for 33.85% of the total cosmetics production. The number of functional cosmetics reviewed increased by about 7.5% from the previous year, totaling 974 items. Especially with the increasing importance of the skin barrier function due to skin sensitivity caused by various environmental pollutants, domestic cosmetic companies are showing interest in the development of new ingredients and products related to this area. This study aims to analyze academic research trends related to in vitro experiments for the development of cosmetics improving the skin barrier, to provide practical information for the cosmetic industry. The findings are as follows: Academic research mainly focused on the efficacy of natural ingredients in improving the skin barrier, but there is a significant lack of quantitative accumulation of research. For the development of skin barrier-improving cosmetic ingredients, efficacy evaluation indicators were set, including hyaluronic acid production, expression of filaggrin gene, loricrin, formation of cornified envelope (CE), and expression of ceramide synthesis enzyme genes. Moreover, effective cosmetic ingredients for improving the skin barrier included lemongrass and perilla leaf extracts, flavonoids, Lactococcus lactis subsp. lactis, Exosomelike Nanovesicles derived from apple callus, Eleutherococcus sessiliflorus, Acanthopanax sessiliflorus, Eleutherococcus gracilistylus, Acer okamotoanum extracts, Aloe vera adventitious root extract, ethanol extract of Aruncus dioicus, and organic solvent fraction of Dracocephalum argunense.

Background: Largemouth bass (Micropterus salmoides) is introduced species that has caused aquatic ecology activity both in vitro and in vivo were investigated for the possibility of application of the bass extract as an alternative feed ingredient. Methods: The bass oil was extracted using a 1-L supercritical extractor, while the protein was extracted from 250 g of bass dry matter, which was dissolved in 1 mL of H2O at 50℃. Both oil and protein extracts were evaluated antioxidant activities and the level of DPPH radical scavenging assay and nitric oxide (NO) production assay with lipopolysaccharide response. Oral administration of 6.6 μL/g bass protein and 5.38 μL/g bass oil conducted for investigating serological and physiological effect. Results: DPPH radical scavenging showed similar radical scavenging ability of 50 μM of ascorbic acid at 200 μg of protein and 10% of oil treatment. NO concentration was diminished by the treatment of bass oil. Oral administration of both bass oil and proteins to mice showed that the body weight increase rate of the bass oil treated group was significantly reduced by 1.55 g compared to the other groups. The number of white blood cells (WBC) was increased by 4.52 k/μL in the bass protein-treated group and 4.44 k/μL in the bass oil-treated group compared to the control group. However, the serum IgG level did not show a significant difference between the bass extract-treated groups and the control group. Conclusions: These studies demonstrate that both bass oil and proteins extracted from the bass not only provide excellent effects of antioxidant and immune activity but can also be used as functional food supplements.

This study was conducted on four types of laver soup prepared using recipes from Gangwon-do (GW), Gyeongsangnamdo (GN), Jeollanam-do (JN), and the media (MD). Salinities, soluble solids, free amino acids, color values, turbidities, and pH values of soups were measured, and sensory evaluations were done. pH values were significantly higher for GW and GN recipes than the JN and MD recipes (p<0.05). The salinities of JN and MD were significantly higher than those of the other soups (p<0.05). Regarding soluble solids, JN had the highest at 2.64oBrix, whereas GW had the lowest at 0.86 °Brix (p<0.05). GW and JN had higher concentrations of valine, phenylalanine, and glutamic acid (p<0.05). JN had significantly higher redness (a) than the other soups but significantly lower lightness (L) and yellowness (b) (p<0.05). Regarding transmittance, GW had a significantly higher value (67.67%T) than the other soups. JN and MD had higher acceptability results than GW or GN in terms of flavor, mouthfeel, and overall acceptability. Sensory intensity evaluations revealed that JN and MD had higher “soy sauce aroma” and “saltiness” and a greater “broth turbidity” than the other soups. These results indicate that the physicochemical and sensory characteristics of regional laver soups differ.

The purpose of this study is to compare and analyze the flame retardant performance of Japanese cypress(Chamaecyparis obtusa) plywood, commonly used in indoor decoration, furniture, and tableware, by treating it with three different fire retardants with different primary ingredients. The experiment was conducted in compliance with Article 31, Paragraph 2 of the Enforcement Decree of the Fire Facilities Installation and Management Act and Articles 4 and 7-2 of the Flame Retardant Performance Standards. After flame time, after glow time, char length, and char area were measured. As a result, first, after flame time was measured at 0 seconds regardless of whether the flame retardant treatment was applied. Second, after glow time was relatively long, measuring 22.7 seconds without treatment, which is likely due to the weak fire resistance and high concentration of carbon monoxide generated by the chemical characteristics of the Japanese cypress itself. Third, it was confirmed that the effects of the primary ingredient, phosphorus, in the flame retardant treatment varied depending on the technological development of the manufacturers of the same species of Japanese cypress plywood. In the future, it is expected that the results of this study will provide fundamental data to select flame retardant treatments that show high flame retardant performance according to the botanical characteristics of the wood.

This study was performed to investigate the quality characteristics and antioxidant activity of black soybean Sunsik product with functional food ingredients and functional labeling system. We prepared black soybean Sunsik (BS) containing black beans, cereals, and vegetables. Black soybean Sunsik with nondigestible maltodextrin and calcium lactate (BSN) was prepared by adding non-digestible maltodextrin and calcium lactate to the base recipe to apply a functional labeling system. The particle size in BS was 118.00 μm, whereas BSN was 127.00 μm. The respective L, a, and b color values of BS were 73.25, 2.36, and 14.21. The respective L, a, and b values of BSN were 73.21, 2.36, and 14.31. The respective water retention capacities of BS and BSN were 241.67% and 216.33%. No significant difference was observed between BS and BSN in the three physicochemical properties described above. However, the pH of BSN was 5.45, which was significantly lower than that of BS. The total respective phenolic contents of BS and BSN were 1.75 mg GAE/g and 1.61 mg GAE/g, and total respective flavonoid contents of BS and BSN were 6.36 mg RE/g and 5.95 mg RE/g. The antioxidant capacities of BS and BSN were compared via assays of DPPH and ABTS radical scavenging activities, FRAP, and reducing power. The antioxidant activities of BS and BSN increased in a dose-dependant manner. No significant difference between BS and BSN was observed in any measure of antioxidant capacity. These results suggested that the addition of functional food ingredients (non-digestible maltodextrin and calcium lactate) did not affect the quality characteristics and antioxidant activity of black soybean Sunsik.

본 연구에서는 비건 인증(Vegan) 화장품 원료 7종 혼합추출물의 항산화능 및 미백효과를 확인 하였다. 라디컬 소거능으로서 DPPH, ABTS, FRAP 실험, 항산화 물질 측정으로서 폴리페놀과 플라보노이 드 함량 측정을 실시하였다. DPPH 실험에서는 105.74 mg ascorbic acid / g의 항산화능을 나타내었으며, ABTS 실험에서는 85.31 mg ascorbic acid / g의 항산화능을 나타내었다. FRAP에서는 7종 혼합추출물의 1 mg이 ascorbic acid 198.01±5.50 μg의 환원력을 보였다. 폴리페놀 함량은 30.19±0.75 mg/g으로 나타 났으며, 플라보노이드 함량은 9.12±0.36 mg/g으로 나타났다. 한편 세포실험에서는 세포 독성과 미백활성 을 알아보았다. 세포독성의 경우 20% 이하의 세포 독성을 보였으며, 100 μg/mL 농도에서 34.70±2.97% 의 멜라닌 생성 억제능을 보여 7종 혼합추출물의 기능성 화장품 원료로서의 가능성을 확인하였다.

To utilize Malus pruniforia Borkh. as a functional material, cold-water (CW), hot-water (HW), and 70% ethanol (EtOH) extracts were prepared, and their antioxidant and anti-inflammatory activities were compared. The antioxidant activity of the HW extract evaluated by ABTS and DPPH radical scavenging and FRAP activity was significantly effective. The total polyphenol content of the HW extract was also higher by 15.5±0.7 mg GAE/g extract compared to other extracts. The EtOH extract showed significantly decreased TNF-α (39.8%), IL-6 (65.5%), and NO (34.9%) levels in RAW 264.7 cells compared to the LPS-induced control group. The levels of IL-6 (21.1%) and IL-8 (19.3%) were significantly decreased by treatment of EtOH extract in HaCaT keratinocytes induced with TNF-α and IFN-γ. The UHPLC-MS results indicated that the EtOH extract might have chlorogenic acid and phlorizin as the major compounds. This was validated using HPLC-DAD, which showed that the EtOH extract had higher levels of chlorogenic acid and phlorizin (1,185±58 and 470±10 μg/g extract, respectively). In conclusion, the present study suggested that the anti-inflammatory activity of the EtOH extract was more effective than the CW and HW extracts, and chlorogenic acid and phlorizin could be used as indicator compounds and functional substances.

The purpose of this study was to prepare Korean traditional vinegar using ginseng radices (wild simulated ginseng, red ginseng), and to investigate its functional ingredients and functionality. The total amino acid content of red ginseng vinegar and wild simulated ginseng vinegar was 124.36 mg% and 168.37 mg%, respectively, which was confirmed to be higher than the total amino acid content of red ginseng and wild simulated ginseng (70.71 mg%, 76.29 mg%). In addition, the polyphenol contents of red ginseng vinegar and wild simulated ginseng vinegar were 73.26 mg/g and 82.43 mg/g, respectively, which was confirmed to be higher than that of red ginseng and wild simulated ginseng (43.42 mg/g, 51.32 mg/g). And also, the DPPH electron donating ability of red ginseng vinegar and wild simulated ginseng vinegar was 893.26 μg/mL, 803.92 μg/mL, which showed that the scavenging ability was better than that of red ginseng and wild simulated ginseng (1253.21 μg/mL, 1021.01 μg/mL). On the other hand, it was confirmed that red ginseng vinegar and wild simulated ginseng vinegar contain 0.024% and 0.028% of compound K, a unique component of fermented ginseng, which is not contained in red ginseng and wild simulated ginseng. From these results, it was confirmed that Korean traditional vinegar using ginseng radices is a traditional functional food with functional ingredients and antioxidant activity.

본 연구에서 흰목이버섯의 추출조건별 추출수율과 기능성 성분의 함량을 비교하여 최적 추출조건을 분석하였으며, 모든 분석에서 R²이 0.9331~0.9462로 유의성을 보이는 것을 확인하였다. 각 독립변수에 따른 추출수율과 ergothioneine, β-glucan 성분을 분석한 결과 추출수율은 추출온도와 추출시료농도에 반비례했으며, 추출시간에는 큰 영향이 없었다. Ergothioneine 성분은 온도가 증가할수록 증가하며, 추출시간은 4.33 h가 가장 높았고 시료량에 큰 영향이 없었다. β-glucan 성분은 온도가 증가할수록 감소했으며, 추출시간에 큰 영향이 없었고 시료량이 21.2 mg/mL에서 가장 높았다. 모든 종속변수의 최대 독립변수는 온도 60 o C, 추출시간 4.33 h, 추출시료농도 16.6 mg/mL에서 추출수율 24.9%, ergothioneine 성분함량 66.8 ug/g, β-glucan 성분함량 34.9 g/100 g으로 나타났다.