The purpose of this study is to provide basic data for the development direction and strategy for medicines through analysis of differences in choice attributes according to customers awareness of medicines and experience. In order to achieve the purpose of this study, a questionnaire survey was conducted on dietary education among national network trainees and lecturers by the Ministry of Food, Agriculture, Forestry and Livestock in Daegu, Gyeongsan, and Ulsan, Seoul from December 5, 2016, respectively. First, factor analysis results showed that six factors were extracted with respect to the choice of the restaurant. Second, the difference in each factor according to the recognition and experience of medicinal herbs was the health related factor as sex, females, age 50~59 years, companion others, and publicity and advertising' factors were more important for publicity and advertisement when the gender was female, the customer's age was 40~49 years, the companion was other, and the time of use was during the weekend. Among the factors related to 'getting dressed', the more important gender was female, age 40~49 years, and the other partner, The factors related to 'time' were as follows: sex, age, age 20~29 years, no accompanying companions, no time of use, and time importance. The 'menu' factors were more important for men, gender, women, age 40~49 years, companion for guitar, and usage time for weekend dinner. The 'service' factors were more important in 'service' as sex, male age, age 20~29, companion family, usage time, and weekend dinner.

The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.

This study investigates what consumption values affect attitude and behavioral intentions toward a premium lunch box at a convenience store using VAB(Value-Attitude-Behavior) model. The main survey was conducted by a research company by means of an online survey in the form of a self-administered questionnaire. The samples were limited to customers who had tried the premium lunch box before. The survey was conducted in October 2016. The collected data were analyzed by using SPSS 21.0 for Windows and AMOS 21.0. A structural equation model(SEM) was used to verify the proposed relationships among the study variables. Three factors representing the value of the premium lunch box were identified: social & functional value, economic value, and epistemic value. The finding showed that these values had a positive effect on attitude toward the premium lunch box and that attitude had a positive effect on behavioral intentions.

In this study, we optimized the coffee extraction conditions for instant coffee production in two stage percolators, which is the most common coffee extractor for instant coffee production. A central composite design was used to build mathematical model equations for response surface methodology (RSM). In these equations, the yield and overall acceptability of the coffee extracts were expressed as second-order functions of three factors, the feed water temperature, draw-off factor (DOF), and extraction time (cycle time). Based on the result of RSM, the optimum conditions were obtained with the use of desirability function approach (DFA) which find the best compromise area among multiple options. The optimum extraction conditions to maximize the yield and overall acceptability over 40% of yield were found with 163℃ of feed water temperature, 4.3 of DOF and 27 minutes of extraction time (cycle time). These results provide a basic data for the coffee extraction conditions for the competitive instant coffee in the industry.

Aloe-emodin (AE) is the major bioactive component in aloe and known to exhibit anti-inflammatory activities. However, it has not been elucidated whether its anti-inflammatory potency can contribute to the elimination of obesity. The aim of the current study is to investigate the effect of AE on toll-like receptor 4 (TLR4) pathways in the presence of lipopolysaccharide (LPS) in 3T3-L1 adipocytes. 3T3-L1 adipocytes were treated with AE (0-20 μM) for one hour, followed by LPS treatment for 30 min and then, adipokine mRNA expression levels were measured. Next, TLR4-related molecules were measured in LPS-stimulated 3T3-L1 adipocytes. AE significantly decreased the mRNA expression of the tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and monocyte chemoattractant protein-1 (MCP-1) in a dose-dependent manner. Moreover, AE suppressed TLR4 mRNA expression. Further study showed that AE could suppress the nuclear factor-κB (NF-κB) and phosphorylation of extracellular receptor-activated kinase (pERK). The results of this study suggest that AE directly inhibits TLR4/NF-κB/ERK signaling pathways and decreases the inflammatory response in adipocytes.

This study aimed to evaluate the fermentation characteristics of mixed Makgeolli with barley and wheats under, fermentation at different temperatures (20, 25, and 30℃) and time (3, 6, and 9 days). The pH and sugar of mixed Makgeolli were 3.68~4.26 and 12.30~17.31 ∘Brix, respectively. The total acidity showed proportionate increase with fermentation temperature and time; whereas, reducing sugar contents decreased with increasing fermentation temperature and time. The alcohol contents of mixed Makgeolli varied significantly by fermentation temperature and time (p<0.05). In terms of color values, the L value decreased with increasing fermentation temperatures, and a value increased significantly with increasing fermentation time. The number of microorganisms (yeast, total bacteria and lactic acid bacteria) in mixed Makgeolli decreased progressively with increasing fermentation temperature and time. Among the organic acids (citric, lactic, malic, and pyruvic acids) in mixed Makgeolli, citric and lactic acid was present at the highest concentrations. From these results, the optimum fermentation conditions of mixed Makgeolli with barley and wheat were 20~25℃ for 6 days.

Although adolescents’ obesity prevalence increases recently in Korea due to Westernized dietary life, according to social and economic development, and physical activity decline, distorted body image and improper dietary habits are prevalent, because of excessive obsession with weight control, deriving from psychological impacts including appearance supremacy. This study conducted a survey on health oriented awareness and attitude related with dietary habits targeting adolescents, such as high school students and college students, younger than 24, from May 11 to May 29, 2015. In this study, 280 questionnaire copies were collected out of 300 distributed questionnaire copies, and used 269 copies as analysis data, except 11 copies of which responses were inadequate. The results of this study are as follows: First, the high school students showed higher dietary regularity than the college students. Especially, 95.5% of the college students showed very high irregularity of lunch, compared with just 4.5% of the high school students. Second, the adolescents showed distorted perceived body image in comparison with body mass index (BMI). As a result of examining BMI relationship, according to one’s own perception on body type, 28.6% of the respondents perceived themselves fat, despite normal BMI, and 40.4% of the respondents perceived themselves normal, despite low BMI. Third, health behavior activities level was higher, as the regularity of breakfast (B=1.093), lunch, (B=0.650), and dinner (B=0.765) was higher. The variable affecting the most (β =0.372) was the regularity of breakfast. As interest in weight control was higher, health behavior activities was lower. Because over-interest in weight control may be linked with improper dietary habits or weight control, a caution is needed. The results of this study are expected to be utilized as the basic data for the policy and health-oriented program development to improve adolescents’ health behavior practice.

In this study, using the surface dielectric barrier discharge (DBD) produced at atmospheric pressure to improve the physiological activities of quercetin was investigated. Quercetin (at 200 ppm) was treated using air DBD with an input power of 250 W. The tyrosinase inhibition effect and total phenolic content of quercetin increased from 38.96 to 91.58% and from 134.53 to 152.93 ppm, respectively, after 20 min of plasma treatment. The antioxidant activity of quercetin treated for 20 min in the lipid models was higher than that of quercetin treated for 0, 5, and 10 min. Furthermore, plasma-treated quercetin exhibited antimicrobial activity against Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus, whereas activity was not shown in the control. Structural modifications of the quercetin molecule induced by plasma might be responsible for the improvements in its physiological activity. These results indicate that DBD plasma could be used to enhance the physiological activity of quercetin for various applications in food.

This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles

In this study, quality characteristics and antioxidative activities were comparatively evaluated between the macaron with egg white powder added at the ratios of 2, 4, 6 and 8% and the macaron with added liquid egg white, in order to determine the applicability of the macaron with added egg white powder. The analysis of amino acids indicated that the group with 8% of egg white powder added showed the highest total amino acid content of 7,584.20 mg/100 g. The group with 4% of egg white powder added showed the highest sweetness (p<0.01); whereas, and the group with 2% of egg white powder added showed the highest pH (p<0.001). In terms of the chromaticity, L (p<0.01) and a values (p<0.05) were increased with the increasing percentage of added egg white powder. With the increasing percentage of added egg white powder, textures such as hardness (p<0.01), chewiness (p<0.05), gumminess (p<0.001), and cohesiveness (p<0.001) decreased; whereas, adhesiveness (p<0.001) and springiness (p<0.01) increased. The results of the sensory evaluation indicated the highest preference for the macaron containing 6% white egg powder, in all items. DPPH free radical scavenging activity, SOD-like activity, and reducing power were increased with increasing amounts of added egg white powder (p<0.001). Collectively, the results indicated that the production of macaron with the addition of 6% of egg white powder is the most suitable mixing ratio for enhancing the preference and quality level.

The purpose of this research was to evaluate the correlation between obesity, threshold of salty taste, optimal saltiness and blood pressure in middle school students in a fishing village. The subjects were 115 boys and 103 girls in middle school in a fishing village. The BMI index and systolic and diastolic blood pressures of subjects were measured, and the subjects were divided into a normal and obese group according to their BMI. The threshold of salty taste and salt preference for a semisolid dish (steamed egg dish), liquid dish (bean sprout soup), and a solid dish (raw radish salad), were estimated by sensory evaluation. Calorie intake was measured using the weighing plate method. The boys in the obese group showed significantly higher systolic and diastolic blood pressures than those in the normal, but girls did not. Furthermore, calorie intakes of the boys in the obese group were significantly higher than those in the normal group, but this was not shown in girls. On the threshold of salty taste, both boys and girls in the obese group needed higher concentration of salt than those in the normal group. The threshold of salty taste were significantly positively correlated with systolic pressure and diastolic pressure in boys. Regarding the salt preference in the steamed egg dish, bean-sprout soup, and raw radish salad, both boys and girls in the obese group preferred higher concentrations. The higher concentration they preferred, the higher the systolic and diastolic pressures were in boys, but only systolic blood pressure was higher in girls. From these results, it is evident that a nutritional education program is needed in school to help restricting middle school students salt consumption and decreasing obesity to prevent hypertension.

This study aimed to assess fatty acid composition and anti-inflammatory effects, such as nitric oxide(NO) production, expression of TNF-α and interleukin-6(IL-6), of Tenebrio molitor larva using RAW 264.7 cells. The content of total fatty acid in Tenebrio molitor larva was 76.14%, which was composed of oleic acid(42.12%), linoleic acid(32.67%) etc. There was no cytotoxicity at a dose level of 0.1, 1.0, 10, and 100 μg/mL of freeze dried Tenebrio molitor larva ethanol extract(FDTEtOH) on RAW 264.7 cells. FDTEtOH significantly decreased NO production in LPS(lipopolysaccharide)- stimulated RAW 264.7 cells in a dose-dependent manner. Also, FDTEtOH dose-dependently suppressed the expression of TNF- α and IL-6. Thus, these results showed that Tenebrio molitor larva has the potential to be used as an anti-inflammatory food to improve immunity.

This study undertook to evaluate the quality characteristics of rice, to select a variety suitable for porridge. Seven varieties of rice were studied: Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi and Haiami were investigated for proximate contents and physicochemical characteristics. The moisture and crude protein contents of the rice cultivars were in the range 11.26-12.66% and 5.34-6.47%, respectively. The amylose content was the highest in the Samkwang (20.83%), and lowest in Haiami (18.32%). The water binding capacity and solubility of Samkwang and Jinsumi cultivars were greater than those of the other samples. Hardness of rice and viscosity of porridge was the least in Samkwang and Sukwang. The pH of porridge in Samkwang and Jinsumi (7.04) was higher than the other varieties (6.80-7.03). The results of this study indicate that Samkwang and Jinsumi are suitable varieties for porridge. We expect this data will be useful in the manufacturing of porridge.

Chia (Salvia hispanica L.) seed, originated from Central America, is a nutritious food especially rich in dietary fiber and protein. In this study, we investigated the quality and sensory characteristics of Yanggang with chia seed powder (CSP). Red bean paste was replaced with CSP at 0% (Control), 1% (CSP1), 2% (CSP2), 3% (CSP3) and 4% (CSP4). The pH values of chia seed Yanggang tended to decrease from Control (6.84) to CSP4 (6.67); whereas, the moisture contents of Yanggang samples tended to increase. The soluble solid contents of CSP4 were the highest (3.33 ˚Bx), as compared to the Control which showed the lowest values (2.77 ˚Bx). In the CSP-added groups, the L-value (lightness), a-value (redness) and b-value (yellowness) were increased, while the ΔE (total color difference) was decreased, as compared to the control group. Hardness and springiness were both increased from control (49.77 g/cm2 and 464.80%, respectively) to CSP4 (72.21 g/cm2 and 532.43%, respectively). However, cohesiveness decreased from control (47.41%) to CSP4 (37.34%). Chewiness and adhesiveness showed no significant group-wise difference (p<0.05). Total polyphenol content ranged from 7.23 to 10.73 mg GAE/100 g, with a lower ABTS IC50 of the CSP-added groups than that of the control group. Samples from the CSP-added as well as Control groups showed no significant differences among all items on the sensory evaluation test, except flavor. The results indicated that CSP had significant effects on the soluble solid contents and texture of Yanggang. Thus, the addition of 2% of CSP is desirable for making Yanggang.

Roselle (Hibiscus sabdariffa L.) is a shrub which grows well in a tropical climate. There are large amounts of anthocyanins, organic acids and other compounds in roselle. Mostly, roselle is cultivated to use its red calyx. Its calyx is used as a natural food colorant and commonly consumed as a tea. This quality study was conducted to investigate the characteristics and antioxidant activities of Sulgidduck with roselle calyx powder. Four samples and a control were made with different ratios of added roselle calyx powder (0.5%, 1%, 1.5%, 2%). The moisture content of the 0.5%-sample was the highest as 40.60%, and that of the 2%-sample was the lowest as 37.37%. The pH of samples significantly decreased from 6.26 to 3.65 as the amount of roselle calyx powder increased (p<0.05). The L-value of samples also significantly decreased (p<0.05). In contrast, a-value and △E of samples significantly increased with elevated amounts of roselle calyx powder (p<0.05). The b-value of roselle calyx added Sulgidduck samples significantly increased compared to the control (p<0.05). Hardness and chewiness of Sulgidduck samples with added roselle calyx also significantly increased compared to the control (p<0.05). Cohesiveness of Sulgidduck samples with roselle calyx significantly decreased compared to control (p<0.05), with the exception of the 1% sample. There were no significant differences in springiness among samples. Total phenolic contents significantly increased when roselle calyx powder was added above a level of 1.5% (p<0.05). The flavonoid content of the control was the lowest as 0.73. ABTS radical scavenging activity significantly increased with increasing amounts roselle calyx powder (p<0.05). The 2%-sample got the lowest sensory preference scores in sweetness and overall acceptability. In contrast, the control and 1%-sample got the highest sensory preference scores. Based on these study findings, addition of 1% roselle calyx powder optimized the preparation of Sulgidduck and roselle calyx is therefore a useful natural colorant and antioxidant.

This study was carried out to compare the cooked and antioxidant characteristics with of cooked mixed grain rice with an addition rate (0, 5, 10, 15 and 20%) of proso millet and various cooking methods. Mixed grain rice with added proso millet was cooked by general and high pressure cooking methods with and without fermented alcohol. All pasting characteristics, except for breakdown viscosity, decreased with increasing the amounts of proso millet. Water binding capacity and swelling power significantly decreased when increasing the amounts of proso millet, however the water solubility index significantly increased. The palatability characteristics of rice with added proso millet showed similar results to rice without proso millet. Total polyphenol contents of rice with 20% proso millet and fermented alcohol added, cooked by general and high pressure cooking methods, were 184.33±2.69 and 179.80±5.22 μg GAE/g, respectively. Total flavonoid contents increased as amounts of proso millet increased. DPPH radical scavenging activities with and without proso millet added were 4.20~7.50 and 2.97~5.19 mg TE/100 g, respectively. ABTS radical scavenging activities with and without proso millet added were 14.36~27.92 and 14.07~15.83 mg TE/100 g, respectively. In this study, cooked and antioxidant characteristics of cooked mixed grain rice with added proso millet were expected to be used as basic data for manufactured processed products.

With increasing interests on health issues, whole grains are getting focus with their various beneficial effects along with unique characteristics. Studies on whole grains, however, are mostly focused on whole wheat grains, no systematic researches on whole rice grain has been attempted. In this study, we tried to characterize the starches in whole rice grain including morphology, molecular weight distribution and its side chain structures for further application. Early harvested whole rice grains, named as green whole rice (GWR) was coarsely grounded and starch fraction was separated through alkaline steeping method and dried for the analysis. Morphology of starch particles of GWR was investigated with scanning electron microscopy (SEM) and no significant differences was observed compared to the control rice starches. Pre-treatments such as dehulling and steaming also did not affect overall shape of starches in rice. Molecular weight distribution of GWR starch was analyzed with gel permeation chromatography (GPC) and compared with normal rice starch. GPC analyses revealed that the relative ratio of higher molecular weight fractions in GWR was significantly higher than normal rice. In addition, side chain structures of amylopectin molecules in GWR starch was analyzed with high performance size exclusion chromatography (HPSEC). The average number of DP in GWR was shorter with higher ratio of shorter side chain fractions than normal rice starch. These findings on GWR starch would be useful basement for following research and application of green whole rice.

김치의 미생물학적 안전성은 중요관리점인 세척공정에서의 미생물 저감화 효과 확보가 필수적이다. 세척 효과는 공정에 투입되는 세척용수의 유량에 영향을 받게 된다. 본 연구는 세척공정 중 세척용수를 재활용하여 세척용수 유량을 증가시키는 방식의 미생물 저감화 효과를 평가하였다. 세척공정 중 용수의 세척 단계별 재활용 유무에 따라 작업시간대별로 절임배추와 세척용수 시료를 채취하여 일반세균과 대장균군 수를 분석하였다. 3단계의 세척공정에서 세척용수는 각각 2단에서 1단, 3단에서 2단으로 사용 후 재투입되도록 조작하였다. 세척용수의 미생물수는 작업시간이 증가함에 따라 증가하는 것으로 나타나 세척조에 잔류하는 용수의 미생물 오염도가 증가하여 세척 효과는 시간이 지날수록 떨어지는 것으로 확인되었다. 작업 1시간 간격을 비교하였을 때 일반세균수는 약 0.26~0.43 Log CFU/g, 대장균 군수 약 0.17~0.18 Log CFU/g차이를 보였다. 세척단계를 거치면서 절임배추의 미생물수는 감소하였으나 작업시간이 증가할수록 증가하여, 작업시작 30분 후 일반세균수는 약 1.38 Log CFU/g, 90분에서는 약 1.17 Log CFU/g로 감소 효과가 떨어지는 것으로 나타났다. 재활용하지 않은 세척 공정을 거친 절임배추의 일반세균 저감화는 세척 1단, 세척 2단, 선별, 세척 3단, 탈수 단계에서 0.11, 0.51, 0.58, 0.75, 1.27 Log CFU/g였고, 세척용수를 재활용한 세척 공정을 거친 배추는 0.22, 0.43, 0.47, 0.69, 0.95 Log CFU/g 감소하여 세척용수를 재활용하지 않는 세척공정에서의 미생물 저감화 효과가 높은 것으로 나타났다. 대장균군의 경우도 각각 0.16, 0.32, 0.33, 0.37, 0.54 Log CFU/g 감소와 0.16, 0.28, 0.29, 0.32, 0.43 Log CFU/g 감소로 일반세균과 비슷한 경향으로 나타나 세척공정 중 세척용수의 재활용은 절임 배추의 미생물 저감화에 효과가 없는 것으로 판단된다. 따라서 절임배추의 세척 효과를 높이기 위해서는 세척조에 잔류하는 용수의 미생물 오염도를 제어할 수 있도록 세척단계별로 유입되는 세척용수의 유량 관리를 조절하는 방안 마련이 필요하다.

염미증진제(salt enhancer)는 짠맛이 없거나 혹은 약한 짠맛을 가지면서 소금의 짠맛을 끌어내어 상승시키는 식품 소재로 MSG, IMP, 효모추출물, 아미노산, 짠맛을 갖는 무기염류, 당류 등이 있다. 염미증강제는 직접적인 소금의 대체보다는 전반적인 풍미의 조화도 상승 및 향미 상승을 이끌어내 궁극적으로 나트륨 사용을 줄이는 효능을 가지고 있다. 염미증진제 소재 중 식물단백가수분해물(hydrolyzed vegetable protein)은 유리아미노산 함량이 많으며 만드는 과정 중 maillard reaction으로 인해 풍미가 향상되어 다양한 식품에 조미용 소재로서 널리 사용 중이다. 탈지대두단백산분해액의 경우 유리아미노산, 염 및 다양한 휘발성 화합물을 풍부하게 포함하고 있어 식품산업에서 식물단백가수분해물 중에서도 널리 사용되며 단백질 분해 중 생성되는 고유의 풍미는 치즈, 육가공품, 각종 발효식품에서 향미를 증진시키며, 특히 나트륨을 저감한 식품에 사용시 이취를 마스킹하는 효과가 있고, 통조림 및 냉동 식품에서도 향미의 변화 없이 사용할 수 있다. 본 연구에서는 식물성단백원료로부터 산분해 공정 및 특정아미노산 선별공정을 적용하여 분리한 탈지대두단백산가수분해액이 나트륨 저감 목적으로 사용되었을 때의 다양한 효과를 연구하였다. 연구결과로부터 지미 성분 아미노산인 Glutamic acid과 Aspartic acid가 45% 이상 함유되고, 기존의 일반 대두단백가수분해물보다 더 진한 농후미를 갖는 것으로 나타났다. 또한, 감칠맛과 진한 맛을 상승시켜 맛을 부드럽게 만들고 짠맛을 증진시키기 때문에 식품의 나트륨 저감이 가능하다. 개발한 탈지대두단백산가수분해액을 천일염에 코팅하여 제조한 저염소금은 요리에 첨가했을 때 전체적인 풍미 상승으로 인해 기존 소금 첨가량보다 최대 30% 줄일 수 있는 것으로 나타났다. 본 연구를 통해 개발된 탈지대두단백 유래 염미증진용 소재는 맛풍미는 그대로 유지하면서도 소비자의 나트륨 섭취 양을 줄일 수 있을 것으로 예상된다.

7년 이상 장기간 배양으로 인한 고가의 산양삼은 항염증에 효과가 있다고 잘 알려져 있다. 하지만, 재배기간에 따른 항염증능의 비교 연구는 부족한 실정이다. 본 연구는, 3년, 5년, 7년 근령의 산양삼 추출물을 이용하여 RAW264.7 대식세포의 염증반응 모델에서의 항염증능을 비교분석하였다. 이를 위하여, 염증성 싸이토카인 (IL-6, TNF-α)의 분비, 표면 단백질(CD80, CD86, MHC-Ⅱ)의 발현 및 대식능을 분석하였다. 각 근령의 산양삼 추출물을 0.1, 1, 10ppm 농도로 RAW26.47 세포주에 처리한 후, LPS로 염증반응을 유도하였을 때, IL-6와TNF-α의 분비량이 모든 근령군에서 농도의 존적으로 감소함을 보였다. 하지만, 일반적으로 근령이 클수록 싸이토카인 분비 억제 효과가 높은 것으로 확인 되었다. 대식세포의 활성화마커인 표면 단백질의 발현양도 모든 실험군에서 농도의존적으로 감소 하는 경향을 나타내었다. 구체적으로는, CD80과 CD86의 발현은 3년삼, 5년삼, 7년삼의 10ppm에서 무처리 대조군과 비교하여 유의적으로 감소하였고, 근령간의 차이는 보이지 않았다. MHC-Ⅱ의 발현은 일정한 경향은 나타나지 않았고 3, 7년삼의 10ppm처리군에서 감소하였다. 대식능은 3년삼의 10ppm을 제외하고는 유의적 차이를 보이지 않았다. 이러한 결과는 산양삼 근령에 증가에 따라 항염증능이 증가하지만, 대식능에는 영향을 미치지 않는 것으로 평가되며 동물실험을 통하여 확증할 예정이다.