한국의 개고기 식용의 역사와 문화

안용근 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4

개고기는 한국을 비롯한 중국, 일본, 프랑스, 벨기에, 독일, 필리핀, 베트남, 북미나 아프리카의 토인들, 미국 인디언, 카나다 원주민과 알래스카 원주민들이 식용하였다. 한국에서는 삼국시대부터 식용하여 온 오랜 역사가 있다. 그래서 개와 개고기 식용에 관련된 수많은 언어, 속담, 풍속이 있다. 오랜 역사 속에서 개고기 식용에 대한 수많은 기록과 요리 방법이 있다. 그러나 현재는 보신탕, 수육, 전골, 두루치기, 무침, 개소주 등의 요리만 남아 있다. 한국에서는 전통적 풍속에 따라 여름 복날 모두 개고기를 먹는다. 또, 충남의 부여, 서천, 보령, 청양 지방과 그에 접한 공주, 익산, 논산 일부에서는 장례, 회갑, 생일 등의 집안 행사에 개를 잡아서 손님을 접대하는 풍속이 있고, 이 범위는 점점 확대되고 있다. 이곳은 과거 백제의 중심지역이었다. 그럼에도 불구하고 외국인들이 한국의 개고기 음식문화를 비판하는 것은 부당하고, 월권적인 행위이다. Dog meat was begun to be edible by the Chinese, Japanese, the French, Belgian, German, Philippines, Vietnamese, North-Americans, African-Indians, Canadian-aborigines, Alaskan aborigines, including Koreans. According to the record, Korea has a long history to have eaten dog meat from the era of Samkug(three kingdoms, BC 57∼AC 668) and so, there are numerous languages, proverbs, and customs related to the dog meat. Over the long history, there have been many records and recipes about the edibleness of dog meat. But at present time, only the way of cooking such as Bosintang(a soup), Suyuk(a boiled meat), Duruchigi(boiled meat added spice and slightly roasted), Muchim(boiled meat added by spice and mixed), Gaesoju(an extract), Jeongol(boiled meat mixed with spices, vegetables and water on the pot), remains. Koreans eat dog meat, following the traditional customs in the Boknal(hottest day in summer). Also the areas of Buyo, Sochon, Boryong and Chongyang of Chungnam province, and the adjacent areas like Kongju, Iksan, and Nonsan have customs to kill the dog and offer dog meat to the guests in time of small or big occasions such as funeral ceremony, Hoigap(anniversary of one's 60th birthday), and one's birthday. This range of customs is expanding larger and larger. These areas are the center of past Baekche(BC 57∼AC 660). In spite of this, it is unreasonable, and excessive action for foreigner to fine fault with the dog meat, or Korean food culture.

동아를 이용한 미용식품 및 화장품 개발 : 1. 멜라닌 생성 억제와 여드름균 억제에 미치는 동아 추출액의 효과

안용근,김승겸,신철승,민주홍 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.2

고형분 함량은 어린 동아 착즙에서는 3.1%, 익은 동아 착즙액에서는 0.1%를 나타냈고, 주성분은 당으로 89.7%를 나타냈다. 팩틴 함량은 익은 동아즙은 4.11mg/ml, 어린 동아즙은 4.43mg/ml이었다. 당 함량은 익은 동아 육질은 sucrose 0.1%, glucose 0.32%, fructose 0.35%, 미확인당 1이 0.06%, 2가 0.04%로 합계 0.87%를 나타냈다. 어린 동아 육질은 sucrose 0.33%, glucose 1.04%, fructose 1.12%, 미확인당 1이 0.18%, 2가 0.12%로 합4계 2.79%를 나타냈다. pH는 익은 동아는 4.64, 육질은 4.94, 어린 동아의 속은 4.96, 육질은 5.40을 나타냈다. 유기산은 익은 동아 육질에는 citric acid 0.409, malic acid 0.084, succnic acid 0.048%, 속에는 citric acid 0.648, malic acid 0.127, succinic acid 0.057%, 어린 동아 육질에는 citric acid 0.028, malic acid 0.219, succinic acid 0.298%, 속에는 citric acid 0.039, malic acid 0.360, succinic acid 0.224% 들어 있다. Fumaric acid는 미미하다. 총량은 익은 동아 속이 0.833, 어린 동아속 0.624, 어린 동아 육질 0.546, 익은 동아 육질 0.541이었다. 여드름균(Propionibacterium acnes)에 대한 항균력은 대조군이 9(Ø, cm)인데 반해, 비열처리 동아즙은 2.6, 열처리 동아즙은 2.5, 1/5 농축한 것은 1.9, 1/10 농축한 것은 2.5, 동결건조한 것은 2.3을 나타냈다. 멜라닌 생성 억제력은 0.01%에서 대조군이 29 ㎕/ml인데 반해 열처리 동아즙은 15 ㎕/ml을 나타냈고, 비열처리 동아즙은 이보다 약간 높았다. 1/5 농축한 것은 24 ㎕/ml, 1/10 농축한 것은 23 ㎕/ml, 동결건조한 것은 19 ㎕/ml를 나타냈다. 이들 결과에 따라 동아즙을 30% 가하여 나리싱크림과 밀크로숀을 조제하였다. Lyophilizate of immatured wax gourd extract was 3.1%, matured wax gourd extract was 1.0%, and its main ingredient was sugar, which accounts for 89.7% in total residue. In matured wax gourd, pectin contents was 4.1 lmg/ml, and in immatured wax gourd 4.43mg/ml. In matured wax gourd sarcocarp, sugar contents was 0.1% of sucrose, 0.32% of glucose, 0.35% of glucose, 0.35% of fructose, the first unidentified sugar was 0.06% and the second was 0.04%, and all total 0.87%. In sarcocarp of immatured wax gourd, sucrose was 0.33%, glucose was 1.04%, frutcose was 1.12% and the first unidentified sugar 0.18%, and the second was 0.12%, which total 2.79%. In matured wax gourd core, pH was 4.64, sarcocarp 4.94, immatured wax gourd core 4.96, sarcocarp 5.40. According to the organic acid analysis, in sarcocarp of matured wax gourd, citric acid of 0.409 was contained, malic acid 0.084, succnic acid 0.048%, in matured wax gourd core, citric acid was 0.648, malic acid 0.127, succnic acid 0.058%, in immatured wax gourd, citric acid 0.023, malic acid 0.219, succinic acid 0.298%, in immutured wax gourd, citric acid was 0.039, malic acid 0.350, succinic 0.224%. Fumaric acid was trace in all cases. Total organic acid in matured wax gourd core was 0.833, immatured wax gourd core wax 0.624 and immatured wax gourd sarcocarp was 0.546, matured wax gourd sarcocarp was 0.541%. In inhibition rate to Propionibacterium acnes, control was 9 (Ø, cm) was gourd that was not heated was 2.6 and wax gourd which was heated was 2.5, concentrated by 1/5 was 1.9, wax gourd by 1/10 was 2.5, freezing dry was 2.3. Wax gourd which not heated on producing melanin in B-16 melanoma cell, the melaning forming unit was 15㎕/ml in addition of 0.01%, while that as a control was 29 ㎕/ml. The unit from heated was gourd shows little lower value than that heated. The concentrate by 1/5 was 24 ㎕/ml. The extract by 1/10 was 23 ㎕/ml, freezing dry was 19 ㎕/ml. Milk lotion and nursing cream were made with the addition of 30% was gourd according to the above results.

인삼식초에 관한 연구

안용근,김승겸,신철승 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.5

5% 에탄올 용액에 인삼, 홍삼, 인삼박, 홍삼박을 가하여 Aceotbacter aceti 3281로 35℃에서 26일간 발효시켜서 인삼식초를 제조하였다. 인삼식초와 홍삼식초의 총당은 0.236㎎/ml 환원당은 0.236㎎/ml, 비중 1.005, 에탄올 함량 0.05%, 균체수 8058CFU/ml, pH .024, 산도 5011을 나타냈다. 물추출 홍삼박과 에탄올 추출 홍삼박의 총당은 1.27㎎/ml 및 1.60㎎/ml, 환원당은 0.077㎎/ml 및 0.727㎎/ml, 비중은 1.001 및 1.004, 에탄올은 모두 0.03%, 균체수는 8051 및 8.1CFU/ml, pH는 2.81 및 2.89%, 산도5.18 및 5.32, 물추출 홍삼박이 4.46, 인삼 및 홍삼은 4.20을 나타냈다. 침출식 식초는 10% 화이트 식초에 인삼, 홍삼, 홍삼박을 단계적으로 가하여 30일간 침출하여 제조하였다. 인삼 추출식초는 0.4∼1.6%, 홍삼 추출식초 0.8% 이상에서, 물추출 홍삼박 식초는 0.8∼1.6%, 에탄올 추출 홍삼박 식초는 0.4∼1.6% 사이에서 기호도가 가장 높았다. Ginseng-vinegars were produced by the fermentation of 5% ethanol solution contained ginseng, red ginseng, ginseng mare, and red ginseng mare, using Acetobacter aceti 3281 for 26 days at 35℃. The ginseng and red ginseng vinegar contained 0.236㎎/ml of total sugar, 0.236㎎/ml of reducing sugar and 0.05% of ethanol, and 1.005 of specific gravity, 8.58CFU of viable cell count, 3.24 of pH and 5.11% of acidity. Whereas, the vinegars produced using the water-extracted red ginseng mare and the ethanol-extracted red ginseng mare, were consisted of total sugar was 1.27㎎/ml and 1.60㎎/ml, reducing sugar was 0.077㎎/ml and 0.725㎎/ml, specific gravity was 1.001 and 1.004, the number of viable cells was 8.51CFU/ml and 8.1CFU/ml, pH was 2.81 and 2.89, acidity was 5.18% and 5.32%, respectively, ethanol concentration was 0.05% in both cases. In five-grade scoring test of sensory evaluation, it was estimated favorable that each vinegar, made by water-extracted red ginseng mare, ethanol-extracted red ginseng mare, ginseng, and red ginseng, scored 4.53, 4.46, 4.20, and 4.20, respectively. And extraction vinegar made from 0.1 to 12.8% of ginseng and red ginseng, from 0.5 to 32% of water- and ethanol-extract red ginseng was extracted with 10% white vinegar for 30 days. The best sensory vinegars were obtained that ginseng of 0.4∼1.6%, above red glnsend of 0.8%, water-extracted red ginseng mare of 0.8∼1,6%, and ethanol-extracted red ginseng mare of 0.4∼1.6% added in 10% white vinegar, respectively.

감술제조에 관한 연구

안용근,편재영,김승겸,신철승 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.5

홍시를 살균처리하지 않은 것, 열처리 살균한 것, 염산처리 살균한 것과 염산처리 살균한 곶감 12%에 설탕 15% 용액을 17℃에서 36일간 발효시켰다. 무처리구와 염산처리구는 감에 부착되어 있던 유산균과 초산균으로 오염되어 산패되었다. 그래서 곶감의 산도는 4.4, 열처리한 것은 산도는 5.0, 산처리한 것은5.8, 무처리함 것은 13.5ml(0.1N NaOH/10ml sample)를 나타냈다. 에탄올 함량은 열처리구는 11.2%, 곶감은 10.0%, 산처리구는 9.4%무처리구는 6.1%였다. 가장 기호성과 안정성이 높은 것은 열처리하여 28일간 발효시킨 것이었다. 열처리구로 36일간 발효시킨 술은 총당 4.65%, 환원당 3.65%, 단백질, 0.03㎎/ml, 아미노산 0.17㎍/ml, pH 3.4, 펙틴 13.02㎍/ml, 균체수 5.75 logCFU/ml를 나타냈다. 곶감주도 기호성은 높았으나 발효속도가 낮았다. The possibility of wine making from soft and dried persimmon and the effects of treatment for persimmon on the quality of wine have been investigated. Soft persimmon was pretreated by two methods, of heat and hydrochloric acid treatment. Fermentation mash was composed of 12% persimmon and 15% of sucrose, and was fermented at 17℃ for 36 days. The fermentation using persimmons which were untreated and treated by acid was not successful because of contamination caused by lactic acid and acetic acid bacteria. Acidity of the fermented broth produced from boiled, dried, acid treated and untreated persimmon was 4.4, 5.0, 5.8 and 13.5ml(0.1N NaOH/10ml broth), respectively. Ethanol concentration of the fermented broth produced from boiled, dried, acid treated and untreated persimmon was 11.2, 10.0, 9.4 and 6.1%v/v, respectively. The wine fermented for 28day's fermentation using boiled persimmon as substrate had the best quality and stability. After 36 day's fermentation using boiled persimmon, following composition was obtained: 4.65% of total sugar, 3.65% of reducing sugar, 0.03㎎/ml of protein, 0.17 ㎍/ml of amino acid and 13.02 ㎍/m1 of pectin. The pH and yeast cell of the boiled persimmon broth were 3.4 and 5.75 logCFU/ml. Fermented wine using dried persimmon had also good quality but the fermentation rate was slow.

전통식혜제조 : 제2보 엿기름에 의한 제조 2. Preparation by Malt

안용근 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.2

경제성, 작업성, 효율성을 고려한 전통식혜의 최적 조건은 엿기름 사용량은 4%, 엿기름 추출은 60℃에서 1시간 추출 후 60℃에서 다시 30분 추출하여 합치고, 쌀 사용량은 20%, 쌀 침지시간은 1시간, 고두밥 찌는 시간은 30분, 반응 용액의 pH는 5.5, 반응 온도는 60℃, 반응시간은 5시간, 교반은 1시간에 1회, 보조효소를 사용할 경우는 Enzyme CK와 Teramyl을 0.05∼0.1% 첨가하는 조건으로 나타났다. 그리고, 주생성물은 말토오스였다. Optimum preparation conditions of Korean traditional sweet rice drink 'malt-Sikhye' were 1hour of rice soaking time, 30min of rice steaming time, 30min of malt extraction time, 60℃ of malt extraction temperature, 60℃ of saccharification temperature, 1hour of agitation interval, 5hour of saccharification time, 5.5 of pH, 4% of malt concentration and 20% of rice content. The malt-Sikhye contained to 17.1% of total sugar 11.2% of reducing sugar, 0.34㎎/ml of protein and 4.7μmol/ml of amino acid. The most abundant sugar found in malt-Sikhye was maltose. The commercial amylolytic enzymes were not effective in preparation malt-Sikhye.

한국의 개고기 음식에 대한 고찰

안용근 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4

한국의 1998년도 개사육두수는 1,846,411마리, 개사육 가구 수는 819,112가구로 한집당 2.3마리이다. 그러나 식용견 사육업자가 기르는 개의 수까지 합산되어 나타난 결과이므로 식용견은 1,027,299마리로 볼 수 있다. 1998년도 한국의 개수출양은 28마리, 수입양은 296마리였다. 중국심양의 심양홍산 식품유한공사에서는 연간 30만마리의 개를 사용하여 도축하며, 그중 20%를 수출한다고 한다. 한국에서의 개고기 요리는 오랜 역사를 가진 독특한 음식문화이다. 조선시대에는 개고기를 개장국, 수육, 순대, 구이, 개찜, 느름이, 개소주, 술, 당과 등 다양한 방법으로 요리하여 먹었다. 현재는 보신탕, 수육, 전골, 무침, 두루치기, 개소주로 요리하고 있으며, 옛날보다 요리 방법이 줄었다. 그 원인은 외국의 간섭과 비난에도 원인이 있다. 그러나 한국의 개고기 음식을 다른 나라 사람이 비난하는 것은 부당하고, 월권적인 일이다. 한국에는 식용견이 별도로 있기 때문이다. In the year of 1998, the heads of dog raised in Korea were 1,846,411, and the number of the households raising dogs is 819,112 which means that the heads of pet dog and edible dos were 819,112 and 1,027,299, respectively, because each house raised about one pet dog and one edible dog breeder raised hundreds of dog. In 1998, the number of exported dogs came to 28 heads, and that of imported dogs was 296 heads. But edible dog that was slaughtered or processed has not been reported to be exported or imported. It is known that at the Shenyang Xingshan Food Ltd in Shenyang, Chinese, 300,000 heads of dogs were raised, slaughtered and processed of dog meat per year, and 20% of them were exported. In Korea, the cook of dog meat is a special food culture with a long history. During the Chosun dynasty, dog meat had been eaten to be cooked diversely such as Gaejangkuk(a soup), Suyuk(a boiled meat), Sundae(a sausage), Kui(a roasted meat), Gaezim(a steamed meat), Nurumi(a meat roasted or fried, to which lot of spice paste are added), Gaesoju(an extract), Musulju(a wine), Musuldang(a sweet cane), Now, it is cooked as Bosintang(a soup), Suyuk(a boiled meat), Jeongol(boiled meat mixed with spices, vegetables and water on the pot), Duruchigi(boiled meat added spice vegatable and slightly roasted), Muchim(boiled meat added by spice and mixed), Gaesoju(an extract), with the number of recipes lessened, compared with those of the old times. The reason is due to the intervention and criticism from foreign countries. But foreigner's blame for the dog meat is absurd and excessive action, because Korea raises exceptional dogs which are edible.

동아의 단백질가수분해효소

안용근 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.2

동아의 단백질 가수분해효소 활성은 익은 동아 육질은 0.19unit/0.5ml, 어린 동아 육질은 0.56 unit, 익은 동아속은 24.35 unit, 어린 동아 속은 0.35 unit이었다. 생고기에 대한 활성은 익은 동아육질은 생쇠고기에 대해서는 13.0 unit, 생돼지고기에 대해서는 7.4 unit를 나타냈고, 동아속은 생쇠고기에 대해서는 30.2 unit, 생되지고기에 대해서는 24.5 unit를 나타냈다. 단백질 가수 분해효소의 열 안정성은 각 온도별에서 10분간 가열한 다음 70℃까지는 안정하였고, 80℃에서는 21%의 활성만 남고, 90℃ 이상에서는 활성을 잃었다. 분광광도 스펙트럼 결과는 280nm에서의 단백질 피크가 주이고, 다른 흡광성 물질은 없었다. HPLC 분석 결과, 익은 동아와 어린 동아 육질과 속은 모두 단백질 가수분해효소 작용으로 casein을 작은 분자로 가수분해하였다. 1/10로 희석한 것은 카제인이 가수분해된 것과, 엉겨서 분자량이 커진 것 두 가지인데 반해 1/10 희석한 것은 원액을 사용한 것과 모습이 다르지만 익은 동아속은 원액과 패턴이 같았다. Protease activity in matured wax gourd sarcocarp was 0.19 unit/0.5ml, immatured wax gourd sarcocarp 0.56 unit, and matured wax gourd 24.35 unit, immatured wax gourd core 0.34 unit. Protease activity in matured wax gourd sarcocarp to raw meat or raw pork was 13.0 unit, 7.4 unit, respectively, and that in wax gourd core to raw beef was 30.2 unit, and raw pork was 24.5 unit. Thermal stability of protease in matured wax gourd sarcocarp was stable below 70℃ when it was heated for 10 minutes. In case of 80 ℃, the remaining activity was 21% and at 90 ℃, it was lost entirely. The absorption spectrum showed peak at 280nm. According to the HPLC analysis, casein was hydrolyzed into small size by protease in core or sarcocarp of matured wax gourd and immatured wax gourd. Wax gourd diluted by 1/10showed two peaks, one was from casein being hydrolyzed, and the other was from the increased molecular weight with coagulated casein. On the other hand, the molecular weight didn't increase in immatured wax gourd core diluted by 1/10. The results of dilution of 1/10 showed different pattern from undiluted one, but the peak of sarcocarp in matured wax gourd was I and the peak of core in immatured wax gourd was 5, and those of core and sarcocarp of immatured wax gourd were 3 respectively.

Stabilization of Amylolytic Enzymes by Modification with Periodate-Oxidized Soluble Starch

Ann, Yong-Geun,Anindyawati, Trisaniti,Ito, Kazuo,Iizuka, Masaru,Minamiura, Noshi 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.5

The stabilization of amylolytic enzyme such as β-amylase of barley, β-amylase of wheat, β-amylase of sweet potato, α-amylase of Bacillus licheniformis, α-amylase of Aspergillus sp. and α-glucosidase of Aspergillus awamori was attained by modification with periodate-oxidized soluble starch. The pH stability of modified enzyme was increased at pH 9 for β-amylase of sweet potato, pH 3∼5 and 8∼11 for β-amylase of barley, pH 2∼3 and 7∼12 for β-amylase of wheat and pH 6 for α-glucosidase of Aspergillus awamori. Thermal stability increased 17.6% for α-amylase of Aspergillus sp. at 60℃ for 10min, 30% for α-amylase of Bacillus licheniformis at 100℃ for 5min and 4.5% for α-amylase of sweet potato at 60℃ for 10min compared with those of native enzymes.

Modification of Papain with IO4-Oxidized Soluble Starch

Yong-Geun Ann 한국식품영양학회 2007 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2007 No.12

동아 추출물과 프로바이오틱 유산균의 생리활성 및 과민성대장증후군 개선 효과

안용근 ( Yong Geun Ann ),장병철 ( Byeong Churl Jang ),박세준 ( Se Joon Park ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.1

동아(冬瓜, wax gourd, Benincase hispida) 추출물과 프로바이오틱 유산균(Lactobacillus casei와 Bifidobacterium bifidum) (이하 유산균이라 한다)의 생리활성을 분석하였다. 동아 추출물은 안기오텐신전환효소의 활성을 47.9%, 티로시나제의 활성을 13.2% 저해하였고, 항산화 활성을 23.4% 나타냈다. 설사 증세자 120명에게 동아 추출물 제제를 72시간 복용시킨 결과 117명이 개선되었고, 6∼12시간째에 개선율이 가장 높았다. 개선율은 80%가 치료되는 상태를 기준하였다. 유산균 제제는 안기오텐신전환효소의 활성을 21.4% 저해하였다. 설사 증세자 120명에게 유산균 제제를 72시간 복용시킨 결과 108명이 개선되었고, 24시간째에 개선율이 가장 높았다. 이들 결과를 바탕으로, 과민성대장증후군 개선을 위한 동아 추출물과 유산균을 함유한 제제(tablet)를 개발하였다. 이 제품은 안기오텐신전환효소의 활성을 27.1% 저해하였고, 항산화 활성을 20.3% 나타냈다. 인체폐암 A549 세포에 100㎍/㎖ 및 250㎍/㎖ 농도로 이 제제를 가하여 24시간 반응시킨 결과, 세포 증식을 67% 억제하였고, 동아 추출물 제제나 프로바이오틱 유산균 제제 단독으로 작용시킨 것보다 억제율이 높았다. 또 이 제제를 인체대장암 HCT116 세포에 100㎍/㎖ 농도로 가한 결과, 24시간 후 세포 증식이 70% 억제되었고, 동아 추출물 제제나 유산균 제제 단독으로 작용시킨 것보다 개선율과 개선 속도가 높았다. 이 제제를 설사형, 변비형, 일반형의 과민성대장증후군 증세자 164명에게 72시간 복용시킨 결과 100% 개선시켰으며, 개선율은 3∼6시간째에 가장 높았고, 동아 추출물 제제나 유산균 제제 단독으로 사용한 것보다 개선율과 개선속도가 높았다. Biological activities of wax gourd (Benincase hispida) extract and lactic acid bacteria (Lactobacillus casei and Bifidobacterium bifidum) were investigated in this study. Wax gourd extract reduced the activity of angiotensin-converting enzyme (ACE) by 47.9%, of tyrosinase by 13.2%, and had an anti-oxidant activity of 23.4%. Oral administration of wax gourd extract for 72 hours improved the symptom of loose bowels for 120 patients with its highest improvement rates within 6 to 12 hours. The improvement rates were standardized by the curative state by 80%. Lactic acid bacteria preparations reduced the activity of ACE by 21.49%. Oral administration of lactic acid bacteria preparations for 72 hours improved the symptom of loose bowels for 108 patients with its highest improvement rates after 24 hours. On the basis of these results, the tablets containing both wax gourd extract and lactic acid bacteria preparations for the improvement of irritable bowel syndromes were developed. The tablets reduced the activity of ACE by 27.1% and exhibited an anti-oxidant activity of 20.3%. Treatment of the tablets at 100㎍/㎖ and 250㎍/㎖ for 24 hours inhibited the growth of A549 human lung cancer cells by 67%, which was much higher than that of each wax gourd extract or lactic acid bacteria. In addition, treatment of the tablets at 100㎍/㎖ for 24 hours reduced the growth of HCT-116 human colon cancer cells by 70%. Oral administration of the tablets to the patients with loose bowels led to higher improvement rates and speed than each wax gourd extract or lactic acid bacteria. Oral administration of the tablets to the patients with irritable bowel syndromes of loose bowels, constipation, or general type for 72 hours improved their symptoms by 100% with the highest improvement rates within 3 to 6 hours. Furthermore, the improvement rates and speed by the tablets was much higher than each wax gourd extract or lactic acid bacteria.