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FASHIONING HEALTH: PARADOXES FOR THE RISE OF FUNCTIONAL FOODS
Jenny Young,Denise Conroy,Sara Jaeger 글로벌지식마케팅경영학회 2017 Global Fashion Management Conference Vol.2017 No.07
Food has become a significant lifestyle and life quality generator, and consumers are increasingly developing food regimes with expectations of healthier, happier selves. The global food industry has turned to delivering towards these expectations, and functional foods form a significant multimillion dollar growth category. Fortified with added health-giving compounds, these foods are promoted as the modern, convenient way of obtaining health benefits from food intake itself, rather than from the use of vitamin supplements (Grunert, 2013). However, there are indications that their appeal and usage varies considerably across nations. Somewhat surprisingly, few studies have considered functional food consumption through a culturally mediated lens, as consumption entities used to convey and transfer meaning. This research explores personal meaning making for one such proposed functional food concept. Foods which are fortified to enable greater control over hunger control are currently under development as potentially assisting those seeking weight loss. The data consisted of 14 in-depth phenomenological interviews with New Zealand women who were attempting weight loss. Participants discussed their lived food and weight loss experiences and then freely responded to the weight loss foods concept. The findings reveal the omnipresent nature of weight loss practices in daily lives, with the perception of success, or failure, sometimes underpinning one’s sense of self. As found by Willis & Knobloch-Westerwick (2014), motivations for weight loss were dominated by appearance and body image concerns, driven by the continuation of persistent societal expectations privileging thinness. Extending this, the present research found a conflation of motivations where slimness was seen to equate to healthiness. A line of progression in the types of practices was revealed where many ‘fad diets’ were attempted with typically unsuccessful long term results. Although, healthism was internalised as an overriding way of thinking about food and weight loss practices, paradoxically, this often co-existed with the desire for foods of indulgence, especially for those identifying as emotional eaters. Vastly different dispositions were revealed towards the proposed innovation of the fortified weight loss foods. These were interpreted as being aligned with perceptions of identity (Tajfel & Turner, 1986). Whilst the overall fortification of foods was viewed negatively, risks and doubts were mitigated in some cases in the interest of trying the proposed foods. The research findings resonated with societal contradictions observed for food consumption (Warde 1997), and paradoxes specifically theorised for technology (Mick & Fournier, 1998). Although, technology has been theorised to be a positive enabler in consumers’ lives, offering feelings of freedom, competence, and control, it can also be regarded as an intrusion, leading to feelings of enslavement and incompetence (Mick & Fournier, 1998). Whilst there was the promise of enhanced health and wellness from a bio-technological innovation, this contradicted central beliefs about what it means to be healthy, where food for many consumers represents values of naturalness, purity, nostalgia, and simplicity (Barsky, 1988; Biltekoff, 2010). Implications of the research for functional foods marketers are outlined, advocating the need for continuing understanding of the paradoxical aspects of consumption in contemporary health contexts.
Reduction of Interlukin-8 by Peptides from Digestive Enzyme Hydrolysis of Hen Egg Lysozyme
Mooha Lee,Denise Young,Yoshinori Mine,Cheorun Jo 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.3
Lysozyme was treated with digestive enzymes and the production of interleukin 8 (IL-8) was measured in Caco-2 cell with the peptides from lysozyme upon stimulating with lipopolysaccharide (LPS) to investigate the overall antiinflammatory activity of lysozyme when it is in digestive tracts. Lysozyme reduced IL-8 production, and the peptides from pepsin hydrolysis of lysozyme had the similar effect. The products of trypsin digestion of lysozyme had no effect on the reduction of IL-8 production while those of pepsin-trypsin hydrolysis did. The effectiveness of lowering IL-8 production was not different by time of the peptide addition. When Caco-2 cells were pre-incubated with peptides for 24 hr, the reduction effects were observed from the peptides from pepsin hydrolysis, indicating that some of the peptides are still remaining in the cells. Therefore, it can be concluded that the IL-8 reduction effect of lysozyme against LPS still remained even after the pepsin and trypsin hydrolysis.
( Byoung Ok Cho ),( Jae Young Shin ),( Ji-su Kim ),( Denis Nchang Che ),( Hyun Ju Kang ),( Do-youn Jeong ),( Seon Il Jang ) 한국미생물생명공학회(구 한국산업미생물학회) 2019 Journal of microbiology and biotechnology Vol.29 No.5
The present study was conducted with the aim to investigate the ameliorative effects of a new soybean product (cheonggukjang) fermented with Bacillus amyloliquefaciens SCGB1 (SFBA) in atopic dermatitis (AD) mouse model. Visual evaluation of AD induction in the mice indicated the remarkable control of SFBA in reducing the pathological severity of AD-like skin lesions reported as the SCORAD score of AD clinical symptoms. The results revealed that SFBA reduced dorsal skin and epidermal thickness to a similar extent with prednisolone. Further analysis revealed the dominance of SFBA in restraining mast cell infiltration in the dermis; immunoglobulin-E expression in serum; and TH2 IL-4 cytokine and itch-related IL-31 cytokine in the mice skin and serum. SFBA also suppressed scratching behaviours in mice induced by compound 48/80. Further histological findings also revealed the alleviation of collagen fiber deposition in dermal skin of the AD mice model. These actions of SFBA were examined to be mediated by its suppression of the phosphorylation activation of key signalling molecules such as NF-κB and MAPK responsible for the induction of cytokine production. Thus, SFBA can be considered as a promising functional food for managing clinical, histological and immunological spectra associated with AD.
Strategy, Demand, Management, and Costs of an International Cholera Vaccine Stockpile
Maskery, Brian,DeRoeck, Denise,Levin, Ann,Kim, Young Eun,Wierzba, Thomas F.,Clemens, John D. Oxford University Press 2013 The Journal of infectious diseases Vol.208 No.suppl1
<P>In this article, we review the feasibility of mass vaccination against cholera and estimate the global population at risk for epidemic cholera. We then examine the cost of establishing and managing a cholera vaccine stockpile and summarize published mathematical models of the estimated impact of reactive vaccination campaigns developed for the current Haitian outbreak and a recent outbreak in Zimbabwe. On the basis of these evaluations, we recommend a stockpile that starts at 2 million doses, with an estimated annual cost of $5.5–$13.9 million in 2013, and grows to 10 million doses per year by 2017, with an annual cost of $27–$51 million. We believe that the stockpile can enhance efforts to mitigate future cholera outbreaks by guaranteeing the availability of cholera vaccines and, through use of the stockpile, by revealing knowledge about the efficient use of cholera vaccines during and after crises.</P>
Cho, Byoung Ok,Che, Denis Nchang,Yin, Hong Hua,Shin, Jae Young,Jang, Seon Il Elsevier 2017 BIOMEDICINE AND PHARMACOTHERAPY Vol.89 No.-
<P><B>Abstract</B></P> <P>Atopic dermatitis, a chronic relapsing and pruritic inflammation of the skin also thought to be involved in, or caused by immune system destruction is an upsetting health problem due to its continuously increasing incidence especially in developed countries. Mast cell infiltration in atopic dermatitis skin lesions and its IgE-mediated activation releases various cytokines and chemokines that have been implicated in the pathogenesis of atopic dermatitis. This study was aimed at investigating synergistic anti-inflammatory, anti-pruritic and anti-atopic dermatitis effects of <I>Diospyros lotus</I> leaf extract (DLE) and Muscat bailey A grapefruit stem extract (GFSE) in atopic dermatitis-like induced skin lesions in mice. Combinations of DLE and GFSE inhibited TNF-α and IL-6 production more than DLE or GFSE in PMA plus calcium ionophore A23187-activated HMC-1 cells. DLE and GFSE synergistically inhibited compound 48/80-induced dermal infiltration of mast cells and reduced scratching behavior than DLE or GFSE. Furthermore, DLE and GFSE synergistically showed a stronger ameliorative effect in skin lesions by reducing clinical scores; dermal infiltration of mast cells; ear and dorsal skin thickness; serum IgE and IL-4 production in atopic dermatitis-like mice. Collectively, these results suggest that DLE and GFSE synergistically exhibit anti-atopic dermatitis effects in atopic dermatitis-like skin lesions in mice.</P>