초록

○ 연구결과
1. SCI 1편, SCIE 1편 발표
2. 특허 출원 1편
3. 상품제조기술의 확보하고 시제품 제작 중
가. 포만감을 유발하여 식욕을 억제하는 기능을 가진 파우치형 음료 제조 기술
나. 포만감을 유발하여 식욕을 억제하는 기능성 과즙형 음료 제조 기술
다. 식욕억제 작용을 가진 요구르트 제조

Abstract ▼

IV. Results of the R & D.
Efficacy test of the ingredients
Using Sesame leaf, Mustard leaf, red pepper, onion, garlic, parsley, scallions, pepper, ginger, crown daisy, green onion, onion, Cheongyang pepper, parsley, green pepper, and spices we have tested efficacy. Green pepper and ginger have

IV. Results of the R & D.
Efficacy test of the ingredients
Using Sesame leaf, Mustard leaf, red pepper, onion, garlic, parsley, scallions, pepper, ginger, crown daisy, green onion, onion, Cheongyang pepper, parsley, green pepper, and spices we have tested efficacy. Green pepper and ginger have the most effectively evoked currents response in vagus nerve cells.
Capsaicin and other ingredients content in various type peppers
Using 3 different kinds peppers we evaluated capsaicin and dihydro-capsaicin concentration. The average capsaicin content in green pepper, red pepper, and Cheongyang pepper were 3.89 mg%, 12.94 mg%, and 66.55 mg%, respectively. Mean while dihydro-capsaicin contents in green pepper, red pepper, and Cheongyang pepper were 1.25, 3.06, 7.93 mg%, respectively.
In vivo study for inhibitory effects for ghrelin secretion
Using male SD rat, we have tested 4 different kind of active ingredients effects for ghrelin secretion. The effect was larger green peppers and a mixture of ginseng > green pepper > ginger order.
Assessment of hypotonic for Manufacture product
1) Yogurt manufacture
2) Assessment of hypotonic for yogurt manufacture
3) Produce pouch type drink
4) PET bottle packages