BF-7 강화 우유의 뇌기능보호 효과 및 물리화학적 특성

• 발행기관: 한국축산식품학회
• 저자명: 최귀헌 조미나 문선희 임성민 정아람 윤여창 백현동
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제4호, 431~436쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.10.31

영문 초록

The impact of storage on the neuroprotective effects against Aβ-induced cell death and physicochemical characteristics of milk fortified with BF-7 were investigated. The BF-7 milk exerted protection of neuronal cells SK-N-SH from amyloid beta (Aβ)-induced neuronal stress. Our results showed that incubation of the cell with pretreated BF-7 milk, significantly attenuated apoptotic stress by Aβ, considered in cell morphology and nucleus shape. The general compositions were maintained consistently in BF-7 fortified milk (BF-7 milk). The BF-7 did not make any disturbance on pH and titratable acidity. The color change was not detected, either. Also, any microorganism had not been detected with more than 7 days storage at 4℃. In sensory evaluation study, the average scores of each sensory attribute were quite similar with plain milk. In conclusion, our results strongly indicate that BF-7 characteristics are quite adequate to be included in milk and BF-7 milk is still working well on neuro-protection, result in enforcing our brain and delaying neurodegeneration.

키워드

BF-7 nutraceutical substance milk neuroprotective effect amyloid β-peptide