초록 ▼

Ⅴ. 연구개발결과
본 기업은 케피어 발효유가 유럽과 남미지역에서 비만, 당뇨 등 만성 대사성 질환의 치료 보조식품으로 이용되고 있다는 점에 착안하여, 케피어 발효유가 대사성 지방간병에 대해서도 예방효과가 있는지 알아보았음.본 연구개발을 통해 예방 기능성의 메커니즘을 규명하고,오리지널 케피어 발효유,블루베리 케피어 발효유,동결건조 케피어 그레인 등 3종의 제품을 개발하였음.개발된 제품을 3주 이상 꾸준히 섭취하는 경우 장내세균총의 개선(유익균총 증가 및 유해균총 감소) 및 대사성 지방간병 예방효과를 볼 수 있음을 확인하였음. 또

Ⅴ. 연구개발결과
본 기업은 케피어 발효유가 유럽과 남미지역에서 비만, 당뇨 등 만성 대사성 질환의 치료 보조식품으로 이용되고 있다는 점에 착안하여, 케피어 발효유가 대사성 지방간병에 대해서도 예방효과가 있는지 알아보았음.본 연구개발을 통해 예방 기능성의 메커니즘을 규명하고,오리지널 케피어 발효유,블루베리 케피어 발효유,동결건조 케피어 그레인 등 3종의 제품을 개발하였음.개발된 제품을 3주 이상 꾸준히 섭취하는 경우 장내세균총의 개선(유익균총 증가 및 유해균총 감소) 및 대사성 지방간병 예방효과를 볼 수 있음을 확인하였음. 또한,블루베리 케피어 발효유의 경우 오리지널 케피어 발효유에 항산화 기능이 뛰어나다고 알려진 블루베리를 첨가하여 풍미를 개선하였음.마지막으로 집에서 직접 케피어 발효유를 제조해 먹고자 하는 소비자층을 위하여 동결건조 케피어 그레인 제품을 개발하였음.본 제품은 보관이 용이하고 유통기간이 매우 길며 한번 구매하면 영구적으로 사용이 가능한 발효 스타터 제품임.이와 같이 , 본 연구를 통하여 케피어 발효유의 대사성 지방간병 예방 기능성 규명 및 신규 제품 3종 개발을 통한 고부가가치화를 성공적을 달성하였음.

Abstract ▼

Recently, the prevalence of metabolic fatty liver disease is gradually increasing worldwide due to westernized diet (i.e. high-fat and low-fiber diet) and reduced physical activity.Inspite of this disease can develop into liver cancer and in need of management, there is no medicine for it. Developin

Recently, the prevalence of metabolic fatty liver disease is gradually increasing worldwide due to westernized diet (i.e. high-fat and low-fiber diet) and reduced physical activity.Inspite of this disease can develop into liver cancer and in need of management, there is no medicine for it. Developing functional foods for the prevention and treatment of metabolic fatty liver disease are necessary. Sensorgen Inc. previously demonstrated the effects of kefir fermentated milk to prevent fatty liver disease. In this study, we are going to develop kefir milk, which is complex symbiont of lactobacillus-yeast-acetobacter, and define clearly about metabolic fatty liver improvement effect. And also, as sort of commercialized product is limited in liquid beverage, It needs to increase palatability and variety of choice of consumers through various product investigation. Therefore, we developed three types of commercial kefir products, including original kefir milk, blueberry-flavored kefir milk, and lyophilized kefir grain starter to meet customer’s needs and ease of distribution. In the present study, by developing kefir milk of health benefit on metabolic fatty liver disease, We applied for a patent and carried out a research for commercialization. Firstly, we accomplished the optimization of the activity of kefir grain and the development of kefir milk manufacturing process. Firstly, we accomplished vitaliy optimization of kefir grain and development of manufacturing process of fermented milk. we established the optimal fermentation condition through development of monitoring technique for core strain in kefir grain, vitality analysis of kefir-grain at different fermentation temperature and time, and analysis of increase in grain quantity. Secondly, we accomplished a confirm that validation of health benefit of kefir on metabolic fatty liver disease is outstanding compared to existing commercialized kefir products. In advance, we retained scientific basis of improvement effect on fatty liver disease by in vivo research beforehand, and accomplished a evaluation of blood lipids and histologic, before and after ingestion.For the third time, we developed the 3 types of new products by using large-scale production and freezing-drying technology. We focused on establishing shelf-life of kefir milk and packing in development of liquid fermentated milk, and improving organoleptic quality in development of blueberry-flavored kefir milk. We focused on estimation of lyophilization condition and research of packing technique in development of lyophilized kefir grain starter. Finally, we established health food contents on our website. In addition, we applied for the patent about quantity production technology, and accomplished deposit of strain and market analysis for the product launch. Because kefir fermented milk is use as health food for obesity and diabetes in Europe and South America, we investigated whether the kefir milk have the health effects on metabolic fatty liver disease. Validation of mechanism of health benefit by the present study and development of 3 types of kefir products including original kefir milk, blueberry-flavored kefir milk, and lyophilized kefir grain starter. We confirmed that taking in product for three weeks constantly will improve intestinal microflora (increasing beneficial microbiota and reducing harmful microbiota) and health benefit on metabolic fatty liver diseases. In addition, blueberry-flavored kefir milk is made by adding the blueberry into kefir milk.Finally, for those who want to make kefir milk at home, we developed lyophilized kefir grain starter. The product is easy to store and has a very long expiration date and can be used permanantly as a fermentation starter. Thus, through this study, we succeeded in validation of health benefit of kefir on metabolic fatty liver disease, and development of 3 types of high profitable kefir products. Through the development of the 3 types of kefir products, we expect the improvement of public health, production of high-valued dairy processing products coupled with consuming stock milk, and activation of domestic dairy industry.