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NTIS 바로가기Journal of nutrition and health, v.50 no.6, 2017년, pp.543 - 551
전종희 (전북대학교 라이프스타일의학과) , 김보경 (전북대학교 식품영양학과) , 문은경 (전북대학교 식품영양학과) , 차연수 (전북대학교 식품영양학과) , 유옥경 (전북대학교 부설 비만연구센터)
Purpose: The objective of the present study was to determine whether fermentation can increase the protective effects of blueberry liquid in a high-fat diet-induced obese mice model. Methods: Male C57BL/6J mice were fed a high-fat diet (HD, 60% fat, w/w,), HD supplemented with 10 ml/kg BW/day of blu...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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발효시킨 블루베리액이 미치는 항비만 효과 및 기전에 대해 실험한 결과, 블루베리 액의 발효는 블루베리 액에 어떻게 영향을 미치나? | 4%와 지방 산화 유전자 ACOX 발현을 유의적으로 증가시켰다. 따라서 본 실험의 결과, 블루베리는 고지방 섭취로 인한 콜레스테롤 및 지질변화에 감소 효과를 나타내며, 특히 발효를 통해 기능성이 더욱 증진되는 것으로 나타났다. 발효과정은 블루베리의 항비만 효과를 증진시키며 블루베리발효액은 기능성 식품으로서 이용가치가 높을 것으로 사료된다. | |
발효가 진행되면 발효물은 어떤 특징을 갖는가? | 따라서 건강한 삶을 살기 위해 자연 식품이나 맛과 영양성을 동시에 충족 할 수 있는 기능성 식품에 대한 관심이 커지고 있다. 발효는 원료에 당 또는 효모, 유산균 등의 미생물 첨가를 통하여 진행되는데, 이때 원재료가 가지고 있는 여러 효소들이 활성화되면서 다양한 기능성 성분들이 생산되며, 원재료가 가지고 있는 영양 성분들이 소화, 흡수되기 좋은 형태로 변환된다.3 감귤 진피 추출물을 이용한 발효액 제조 및 Campylobacter jejuni에 대한 항균 활성,4 연근의 성분분석 및 연근 발효음료의 기능성 평가5등과 같이 다양한 천연 식재료의 발효와 이를 통한 건강에 유익한 기능성 식품의 개발을 위해 많은 연구가 이루어지고 있다. | |
블루베리의 생물분류는 무엇인가? | 그 중 블루베리는 진달래과 (Ericaceae) 산앵도나무속 (Vaccinium) 작물로 북아메리카 원산지이며 수관크기에 따라 하이부시 블루베리 (high bush blueberry, V. corymbosum)와 로우부시 블루베리 (low bush blueberry, V. |
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