Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review

Inhyu Bae,Jong-Hyun Park,Hee-Young Choi,Hoo-Ki,Jung 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.6

Salt is an essential ingredient for cheese production, and it influences various aspects of cheese, including the shelf life, enzyme activity, flavor, casein hydration, and microbial proliferation during ripening. Several consumers avoid cheese with high salt content, mainly due to health problems such as hypertension, cardiovascular disease (CVD), stroke, and heart attacks. Salt has been commonly used for several purposes in cheese production, including for obtaining the required flavor and texture, for its preservative properties, and as a taste enhancer. However, salt usage has been opposed by the public and governmental bodies, who have been advised by health authorities that salt should be reduced or avoided in cheese for healthier life. However, salt replacement or reduction in cheese manufacturing requires formulation of intensive strategies. This review provides information about several strategies and innovations for reduction and replacement of salt in cheese manufacturing without seriously affecting the quality, microbial safety, and sensory properties of cheeses.

Exopolysaccharide생산 유산균주의 분리 및 배양조건

배인휴(Inhyu Bae),허정원(Jeong-Weon Huh) 한국생물공학회 2002 KSBB Journal Vol.17 No.2

Quality Characteristics, Changes in Physiochemical Properties and Functional Properties of Camembert Cheese Containing Red Ginseng Powder

Jai-Sung Lee,Inhyu Bae 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.1

Effects of quality, physicochemical properties and antioxidants in Camembert cheese added with red ginseng powder (RGP) were investigated. Cheese samples were prepared with 0.05%, 0.10%, 0.15% and 0.20% RGP. and then monitored during ripening at 14°C for 28 d. The pH of the RGP amended treatment groups increased during the ripening period relative to the control (p<0.05). Moreover, the 1,2-Diphenyl-1- picrylhydrazyle (DPPH) was highest in the 0.15% RGP group from 21 d to 28 d. ABTS+ radical scavenging activity was increased just like DPPH as the ripening period passed, 0.10% treatment was highest at from 7 d to 21 d. 0.15% RGP was contents of ginsenosides : 10,999.7 ppm. The Free fatty acids (FFA), controls with 0.15% treatment, while the total fat (TF) and monounsaturated fat (MuSF) were higher in the control than the 0.15% RGP group (p<0.05). The total free amino acid (FAA) was increased in the control, and 0.15% RGP, and control was highest at then 0.15% RGP. The samples had average contents of fat and protein were 29% and 18-20% respectively. Additionally, the L* value decreased, while the a* and b* values increased as the amount of RGP added increased. Sensory evaluation revealed that texture and total acceptability were higher in the control group at 12 d. Although the addition of RGP did not exert a better effect on the ripening of the camembert cheese, but the ripening grade was similar to that of the common camembert cheese, and the additional function of the cheese was reinforced. Functional cheese could be developed.

쌀막걸리를 첨가한 요구르트의 품질특성에 관한 연구

이재성 ( Jai-sung Lee ),배인휴 ( Inhyu Bae ) 한국유가공기술과학회 2017 Journal of Dairy Science and Biotechnology (JMSB) Vol.35 No.2

본 연구는 쌀막걸리를 요구르트 제조시 5.0%, 10.0% 그리고 20.0% 비율로 첨가하여 배양중과 저장중에 pH, TA, 생균수, 점도, 유청분리현상, 가스생성량을 측정하였으며, 완제품에 대해 알코올 함량 및 관능을 분석하였다. 배양 중 pH와 TA의 변화는 막걸리 자체 낮은 pH로 인해 대조구에 비해 높은 산생성력을 나타내었으며, 배양 중 유산균수의 결과 대조구보다 첨가구에서 높은 유산균수를 나타내었다. 배양중 점도의 결과 배양 5시간까지 대조구보다 첨가구에서 높은 점성을 나타내었으며, 유청분리현상은 대조구와 5.0% 첨가구에서는 안정성이 확인되었으나 10.0%와 20.0% 첨가구에서는 배양시간이 경과 될 수록 높은 유청분리현상을 확인 할 수 있었다. 배양 중 가스 발생량은 첨가량이 많을 수록 높은 발생량을 보였으며, 저장중 발생량은 저장 4일차부터 모든 시험구에서 점차적으로 감소하는 경향을 나타내었다. 저장 중 알코올 함량은 20.0% 첨가구를 제외한 나머지 시험구에서는 발생되지 않았다. 완제품에 대한 관능검사 결과 전반적인 기호도에서 대조구가 높은 점수를 보였지만 감미료 사용 시 대조구와 유사한 관능평가가 기대된다. 이로써 요구르트 제조시 쌀막걸리를 5.0% 첨가 시 제조 시간 단축 및 쌀 막걸리의 기능성이 가미된 기능성 요구르트 제조가 가능할 것으로 사료된다. This study was conducted to evaluate the quality characteristics of yogurt containing 5.0%, 10.0%, and 20.0% rice-wine (RW), which was added during the preparation of yogurt. Changes in pH, total titratable acidity (TA), bacterial lactic acid, yeast population, viscosity, whey separable phenomenon, and cumulative gas production were monitored during the fermentation and storage of yogurt. The pH was decreased following all treatments, and TA and viscosity were gradually increased during fermentation. The pH of RW yogurt was lower than that of the control sample, and TA was higher than the control during fermentation. The viscosity of yogurt containing 5.0% and 10.0% RW yogurt was higher than that of the control sample at 0~6 h. Cumulative gas production and whey separable phenomenon increased as the amount of RW added increased during fermentation. Viscosity was higher in control yogurt than in RW yogurt during storage. The total acceptability, texture, odor, color, sweet taste, and yogurt taste were higher in the control than in all RW groups.

Pretreatment with Lycopene Attenuates Oxidative Stress-Induced Apoptosis in Human Mesenchymal Stem Cells

( Ji Yong Kim ),( Jai Sung Lee ),( Yong Seok Han ),( Jun Hee Lee ),( Inhyu Bae ),( Yeo Min Yoon ),( Sang Mo Kwon ),( Sang Hun Lee ) 한국응용약물학회 2015 Biomolecules & Therapeutics(구 응용약물학회지) Vol.23 No.6

Human mesenchymal stem cells (MSCs) have been used in cell-based therapy to promote revascularization after peripheral or myocardial ischemia. High levels of reactive oxygen species (ROS) are involved in the senescence and apoptosis of MSCs, causing defective neovascularization. Here, we examined the effect of the natural antioxidant lycopene on oxidative stress-induced apoptosis in MSCs. Although H2O2 (200 mM) increased intracellular ROS levels in human MSCs, lycopene (10 μmM) pretreatment suppressed H2O2-induced ROS generation and increased survival. H2O2-induced ROS increased the levels of phosphorylated p38 mitogen activated protein kinase (MAPK), Jun-N-terminal kinase (JNK), ataxia telangiectasia mutated (ATM), and p53, which were inhibited by lycopene pretreatment. Furthermore, lycopene pretreatment decreased the expression of cleaved poly (ADP ribose) polymerase-1 (PARP-1) and caspase-3 and increased the expression of B-cell lymphoma 2 (Bcl-2) and Bcl-2-associated X protein (Bax), which were induced by H2O2 treatment. Moreover, lycopene significantly increased manganese superoxide dismutase (MnSOD) expression and decreased cellular ROS levels via the PI3K-Akt pathway. Our findings show that lycopene pretreatment prevents ischemic injury by suppressing apoptosis-associated signal pathway and enhancing anti-oxidant protein, suggesting that lycopene could be developed as a beneficial broad-spectrum agent for the successful MSC transplantation in ischemic diseases.

복분자 와인을 첨가한 요구르트의 품질 특성

이재성,최희영,배인휴,Lee, Jai-Sung,Choi, Hee-Young,Bae, Inhyu 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.6

복분자 와인을 첨가한 요구르트의 배양 중 변화는 모든 시험구에서 pH는 배양 시간이 지날수록 낮아지는 변화를 보였으며, 적정산도와 점도는 점차적으로 증가하는 경향을 보였다. 유산균수의 변화는 모든 시험구에서 시간이 지날수록 유산균수가 증가하는 경향을 나타 내었으며 5.0% 첨가구에서 가장 많은 유산균 수를 나타내었다. 저장 중 변화는 모든 시험구에서 저장 기간이 길어질수록 pH값이 점차 낮아졌으며 시간이 경과할수록 첨가구보다는 대조구에서 더 낮은 pH값을 나타내었다. 적정산도의 변화는 5.0%, 3.0% 첨가구가 1.0% 첨가구와 대조구보다 낮은 적정산도값을 나타내었고 점도의 변화는 0일에는 첨가구보다 대조구의 점성이 높았으나 6일 이후에는 대조구가 모든 첨가구의 점성보다 낮았다. 유산균수의 변화는 저장기간 내내 대조구보다 첨가구에서 높은 유산균수를 나타내었으며, 복분자 와인을 첨가한 요구르트의 알코올 함량, 안토시아닌 색소 함량과 TPA함량은 복분자 와인의 첨가량이 많을수록 수치도 높게 나타났다. 관능검사 결과, 첨가량이 증가할수록 색감과 조직성에서 선호도가 증가하는 것을 나타내었다. 복분자 와인을 첨가한 요구르트 제조 시험에서 5.0% 첨가구가 pH, 유산균 수, 점도와 안토시아닌 색소 회수 함량, total phenolic 함량과 관능평가에서 가장 우수한 성적을 보였다. This study was conducted to evaluate the quality characteristics of yoghurt added with 1.0%, 3.0% and 5.0% Bokbunja wine (BW) during the preparation of yoghurt. Changes of lactic acid bacterial population, pH, and total titratable acidity (TA) were monitored during the fermentation and storage of yoghurt. The pH was decreased in all the treatments, also TA and viscosity were gradually increased during the fermentation. The viscosity of yoghurt added with 5.0% BW was higher than another group. The sensory test, total phenolic acid and the anthocyanins content of the yoghurt were measured. The results of this analysis showed that higher amounts of total TA, viscosity, lactic acid bacterial population, total phenolic acid content and sensory test were observed in the yoghurt supplemented with the BW than those of yoghurt not supplemented with the BW. Sensory scores in yoghurt added 5.0% BW were significantly higher than the other groups in taste. When the BW yoghurt was kept at $4^{\circ}C$ for 12 d, its quality-keeping properties were relatively good. The combined results of this study suggest that yoghurt supplementing with BW produces additional nutrients while maintaining the flavor and quality.

Characteristics of Gouda cheese supplemented with fruit liquors

Choi, Hee Young,Yang, Chul Ju,Choi, Kap Seong,Bae, Inhyu Korean Society of Animal Science and Technology 2015 한국축산학회지 Vol.57 No.3

This study was conducted in order to evaluate the quality characteristics of Gouda cheeses supplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor was supplemented to Gouda cheeses during preparation. Changes in chemical composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics, and proteolysis were monitored in the prepared ripened cheese. The electrophoresis patterns of cheese proteins, fruit liquor functional component concentrations, and the flavonoid content of the cheeses were also determined. The addition of fruit liquor did not affect (p> 0.05) the appearance or sensory characteristics of the cheeses. Higher amounts of crude ash, mineral, and flavonoids (p< 0.05) were observed in the liquor supplemented cheese than in the control cheese. Findings from this study suggest that wine supplemented Gouda could provide additional nutrients while maintaining flavor and quality.

Pretreatment with Lycopene Attenuates Oxidative Stress-Induced Apoptosis in Human Mesenchymal Stem Cells

Kim, Ji Yong,Lee, Jai-Sung,Han, Yong-Seok,Lee, Jun Hee,Bae, Inhyu,Yoon, Yeo Min,Kwon, Sang Mo,Lee, Sang Hun The Korean Society of Applied Pharmacology 2015 Biomolecules & Therapeutics(구 응용약물학회지) Vol.23 No.6

Human mesenchymal stem cells (MSCs) have been used in cell-based therapy to promote revascularization after peripheral or myocardial ischemia. High levels of reactive oxygen species (ROS) are involved in the senescence and apoptosis of MSCs, causing defective neovascularization. Here, we examined the effect of the natural antioxidant lycopene on oxidative stress-induced apoptosis in MSCs. Although $H_2O_2$ ($200{\mu}M$) increased intracellular ROS levels in human MSCs, lycopene ($10{\mu}M$) pretreatment suppressed $H_2O_2$-induced ROS generation and increased survival. $H_2O_2$-induced ROS increased the levels of phosphorylated p38 mitogen activated protein kinase (MAPK), Jun-N-terminal kinase (JNK), ataxia telangiectasia mutated (ATM), and p53, which were inhibited by lycopene pretreatment. Furthermore, lycopene pretreatment decreased the expression of cleaved poly (ADP ribose) polymerase-1 (PARP-1) and caspase-3 and increased the expression of B-cell lymphoma 2 (Bcl-2) and Bcl-2-associated X protein (Bax), which were induced by $H_2O_2$ treatment. Moreover, lycopene significantly increased manganese superoxide dismutase (MnSOD) expression and decreased cellular ROS levels via the PI3K-Akt pathway. Our findings show that lycopene pretreatment prevents ischemic injury by suppressing apoptosis-associated signal pathway and enhancing anti-oxidant protein, suggesting that lycopene could be developed as a beneficial broad-spectrum agent for the successful MSC transplantation in ischemic diseases.

특수치즈와 장인(匠人)치즈 분야 신바이오틱 치즈의 산업화

최희영 ( Hee-young Choi ),정후길 ( Hoo-kil Jung ),박종현 ( Jong-hyun Park ),배인휴 ( Inhyu Bae ) 한국축산학회(구 한국동물자원과학회) 2021 축산기술과 산업 Vol.8 No.1

Synbiotics are a mixture of probiotics and prebiotics, meaning that the efficacy of each component is established for synbiotic agents. Probiotics microbial and prebiotics ingredients for the development of probiotics and prebiotics foods or neobiotic foods, including probiotics and prebiotics, can provide consumers with their own nutritional value instead of fresh cheese. The main food used as a means was cheese. Cheeses generally have a higher pH than fermented milk products, providing a more stable environment so probiotic bacteria can survive for a long time. Successful cheese development with probiotic will provide the cheese industry with a competitive advantage over existing products and contribute to the expansion of dairy products with better nutritional and physiological properties.