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솔잎(Pinus strobus) 추출물을 함유한 건강식품의 개발
이윤형(Yoon-Hyung Lee),신용목(Yong-Mock Shin),차상훈(Sang-Hoon Cha),최용순(Yong-Soon Choi),이상영(Sang-Young Lee) 한국식품영양과학회 1996 한국식품영양과학회지 Vol.25 No.3
Pinus strobus 잎의 메탄올추출물을 건간식품의 소재로서 그 응용기능성을 평가하기 위하여, 추출물이 첨가된 쿠기, 캔디 및 츄잉껌에 대한 관능검사 및 동물실험을 행하였다. 쿠키, 캔디 및 츄잉껌은 각각 메탄올 추출물을 0.4%, 0.25%, 0.3% 함유하였으며, 제품은 해태제과에서 가공되었다. 가공된 제품에 대한 관능검사를 hedonic scale법을 이용하여 평가한 결과, 특히, 캔디 및 쿠키제품에 대한 메탄올추출물 첨가는 첨가하지 않은 제품에 비해 sensory perception 및 선호도를 높여 주었다. 동물실험에서, 10% 수준으로 추출물첨가 쿠키를 혼합한 사료를 2주간 닭에게 급식하였다. 대조군에 비하여 추출물을 첨가한 쿠키 혼합사료를 섭취한 닭은 대조군에 비하여 18% 낮은 혈청 콜레스테롤 농도를 유지하였다. 이러한 결과는 P. strobus 잎추출물은 혈청 콜레스테롤 농도를 저하시키기 위한 건강식품의 소재로서 유용한 자원임을 시사한다. To evaluate the methanol extract from Pinus strobus leave as a possible ingredient of health food, the sensory analysis and an animal experiment were designed using cookie, candy or chewing gum containing the methanol extract. Cookie, candy and chewing gum which contained 0.4%, 0.25% and 0.3% of the methanol extract, respectively, were prepared by Haitai Confectionary Co.. Sensory analysis of the products was evaluated by hedonic scale. Our results indicated that the addition of the methanol extract to the products provides better sensory perception in hedonic score and higher preference number than control, especially in candy and cookie. In the animal experiment, the chickens fed diet containing 10% of the cookie powder for 2 weeks exhibited a reduction of the serum cholesterol level by 18%, compared with the chickens fed basal diet. This result suggested that the methanol extract from P. strobus leave contained a potential ingredient to reduce the concentration of serum cholesterol. Therefore, extract from Pinus strobus leaves can be used as an ingredient of health food.
박정철(Jung-chul Park),송지은(Ji-eun Song),권영진(Young-jin Kwon),신용목(Yong-mock Shin),황재관(Jae-kwan Hwang),김종관(Chong-kwan Kim) 대한치과의사협회 2008 대한치과의사협회지 Vol.46 No.5
The purpose of the present study was to determine the effect of a chewing gum containing 70% xylitol and 0.23% Curcuma xanthorrhiza extract to remove dental plaque and reduce gingivitis when used as a supplement to daily toothbrushing for 3 weeks. The study group consisted of 75 adults with moderate gingivitis. Participants were divided into 3 groups(control 1 group - Gum base, control 2 group - 70% Xylitol, experiment group - 70% xylitol and 0.23% xanthorrhizol) and instructed to chew the study gum for 3 times daily for 3 weeks in addition to regular daily toothbrushing. Chewing xylitol/xanthorrhizol gum significantly reduced plaque index with significant difference by week 3(p<0.01). Gingival index and bleeding on probing were decreased in xylitol/Curcuma xanthorrhiza extract group by 35.9% and 31.65% each in the same period. No adverse effects on the oral tissues were observed in any of the participants for the duration of the study. In conclusion, regular use of a chewing gum containing 70% xylitol and 0.23% Curcuma xanthorrhiza extract appears safe and effective for the removal of dental plaque and reduction of gingivitis when used in conjunction with daily toothbrushing KEYWORDS. Xanthorrhizol; Xylitol; chewing gum; plaque; gingivitis