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Effects of Avocado Yoghurt, Three Beans Cookie, and Tiger Nut Galsu Drink on Fibroblasts (Hs68)
박승용,정은경,주나미,신현수,신지선,명다빈,이경태 한국낙농식품응용생물학회 2019 한국유가공기술과학회지 Vol.37 No.2
The present study aimed to investigate the effects of skin care foods on the synthesis of pro-collagen type Ⅰ C peptide and suppression of matrix metalloproteinase (MMP)-1 secretion through an in vitro study using fibroblasts (Hs68 cells) and keratinocytes (HaCaT cells). Among the three skin care foods developed in this study, three beans cookie and avocado yoghurt influenced the production of pro-collagen type Ⅰ C peptide and suppressed MMP-1 secretion; however, tiger nut Galsu drink did not exhibit these effects. All skin care foods, including three beans cookie and plain yoghurt (50 μg/mL, p<0.001) influenced the suppression of MMP-1 in addition to other commercially available breast milk production support foods examined, such as Heath Heather (50 μg/mL, p<0.001), Happy Mama (50 μ g/mL, p<0.01), BioLys (50 μg/mL, p<0.001), Enfamama (25 μg/mL, p<0.0001), and Pregnagen (25 μg/mL, p<0.001). Avocado fruit yoghurt (25 μg/mL, p<0.05), avocado fruit jam yoghurt (50 μg/mL, p<0.01), Enfamama (100 μg/mL, p<0.05), and Pregnagen (100 μg/mL, p<0.05) influenced the production of pro-collagen type Ⅰ C peptide and suppressed MMP-1 secretion. This result indicates that only avocado jam yoghurt significantly influenced both the prevention of skin keratinization and acceleration of recovery of skin fibrous structure. Therefore, avocado is a favorable ingredient for nutrition-balanced dietary foods or an essential ingredient in products for revitalization of human skin.
한국적 향신료가 Lactobacillus casei YIT9018 의 성장에 미치는 영향에 대한 연구
박승용,윤영호,김현욱 ( Seung Yong Park,Young Ho Yun,Hyun Uk Kim ) 한국축산학회 1980 한국축산학회지 Vol.22 No.4
The effects of the common Korean spices (garlic, ginger, welshonion and red pepper) on the growth of Lactobacillus casei YIT9018 have been studied in TGY broth at 37℃. In TGY broth, the Welsh onion stimulated the growth of L. casei YIT9018 at the content rat ions up to 4% of the broth while garlic (1-5%) and ginger (0.1-0.5%) strongly inhibited the growth of L. casei even at the lowest concentration used and red pepper inhibited slighty the growth when more than 4 % of red pepper was added When the garlic and ginger were heated at 90℃ for 10 minutes, their inhibitory activity was completely removed The growth inhibition of garlic was not affected but the inhibitory activity of ginger was disappeared, when 5 % of skim milk was added to the challenged culture. Practically these spices are not usually used as much as they inhibit the growth of lactic acid bacteria and furthermore the cooking at high temperature and other food material decrease the possibility of the spice inhibition of health-promoting lactic acid bacteria in foods as well as in human intestinal tracts.