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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 38, Issue 6 - Dec 2006
Volume 38, Issue 5 - Oct 2006
Volume 38, Issue 4 - Aug 2006
Volume 38, Issue 3 - Jun 2006
Volume 38, Issue 2 - Apr 2006
Volume 38, Issue 1 - Feb 2006
Selecting the target year
Changes in Major Chemical Constituents of Green Coffee Beans during the Roasting
Kim, Kwan-Jung ; Park, Seung-Kook ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 153~158
Changes in contents of amino acids, caffeine, trigonelline, chlorogenic acid, and monosaccharides in green coffee beans during roasting were investigated. During roasting, amino acid contents of Arabica and Robusta coffees decreased by 30%, among which cysteine, serine, lysine, and arginine contents markedly decreased, whereas those of glutamic acid, glycine, alanine, valine, isoleucine, leucine, and phenylalanine slightly decreased or increased. Caffeine contents of Arabica and Robusta were 1 and 2%, respectively, and remained unchanged during roasting. Trigonellin content of Arabica (0.87%-0.90%) was slightly higher than that of Robusta (0.74%), and 50 to 65% trigonellin degraded when green beans were heavily roasted. Chlorogenic acid levels of Robusta and Arabica were 4.82, and 4.38-4.66%, respectively. About 90% chIorogenic acid degraded with heavy roating. Total monosaccharide contents of Arabica and Robusta were 38.1-38.7 and 37.7%, respectively, and gradually decreased with roasting.
Volatile Components of Phellinus linteus from Different Areas
Jang, Eun-Young ; Im, Sung-Im ; Jeong, Yong-Kee ; Choi, Sung-Hee ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 159~164
Volatile components of Phellinus linteus produced from different areas were collected by simultaneous steam distillation-solvent extraction method (SDE). Concentrated extracts analyzed and identified by GC and GC-MS showed musty and earthy characteristics. 2-Methylphenol, methoxy benzene, coumaran, azulene,
, phytol, and borneol not reported in other edible mushrooms, were identified and/or tentatively identified in P. linteus for the first time. Main volatile components of P. linteus (Busan-Jinsung: BJ) were phytol from chlorophyll and methoxy benzenes having musty odor. Volatile components of P. linteus (Jinju-Kumwhang: JK) resembled those of BJ, but with high concentration of phenylacetaldehyde contributing to flower-odor. P. linteus (Cheju-Gullim: CG) contained low concentration of methoxy benzenes, but high concentration of phenylacetaldehyde. Low concentrations of
were identified in three kinds of P. linteus. They appeared to have been produced from degradation of carotenoid, which suggests P. linteus contains a carotenoid pigment.
Development of Prediction Model for Total Dietary Fiber Content in Brown Rice by Fourier Transform-Near Infrared Spectroscopy
Lee, Jin-Cheol ; Yoon, Yeon-Hee ; Kim, Sun-Min ; Pyo, Byeong-Sik ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 165~168
Fourier transform-near infrared spectroscopy (FT-NIRS) was evaluated for determination of total dietary fiber (TDF) content of brown rice. Enzymatic-gravimetric method was suitable to obtain reference values for calibration of NIR at 1,000-2,500 nm range. Standard error of laboratory procedure ranged 0.17 to 0.72%. Partial least square (PLS) regression was used to develop the calibration equations. Regression was performed automatically using NIRCal chemometric software. Accuracy of prediction model for TDF content was certified for regression coefficient (r), standard error of estimation (SEE) and standard error of prediction (SEP), showing 0.9780, 0.0636, and 0.0642, respectively. This prediction model can be used for determination of TDF in brown rice and would be useful for real-time analysis in food industry.
Quantitative Analysis of Citrate in Foods Using a Potentiometric Enzyme Biosensor
Kwon, Ji-Young ; Kim, Mee-Ra ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 169~175
Potentiometric biosensor using flow injection analysis system was developed to determine citrate concentration in foods. Biosensor system consisted of sample injector, peristaltic pump, enzyme reactor, carbonate ion selective solid-state electrode, reference electrode, detector, and recorder. Enzyme reactor was prepared with immobilized citrate lyase and oxaloacetate decarboxylase. Carbonate ions produced through enzyme reactions of citrate were potentiometrically detected by ion selective electrode. Optimum conditions for biosensor system were investigated. Interference effect of major sugars and organic acids was less than 5% on citrate biosensor system. Citrate concentrations in fruit juices were determined by biosensor and gas chromatography. No significant difference was observed between two analytical methods. Results indicate citrate biosensor is useful in determining citrate concentration in foods.
Development of Direct Competitive Enzyme-Linked Immunosorbent Assay using Monoclonal Antibody (MAb) against Sulfamthazine (SMZ) and Establishment of Application Condition for Milk Sample
Shim, Won-Bo ; Mun, Chun-Sun ; Kim, Jung-Sook ; Choe, Ju-Mi ; Kim, Ji-Hun ; Park, Seon-Ja ; Kang, Sung-Jo ; Chung, Duck-Hwa ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 176~182
Sensitive and specific monoclonal antibody (MAb) was produced from hybridoma (1H11-5) obtained by fusion of myeloma cell (V653) and spleen cell isolated from mouse immunized sulfamthazine (SMZ)-HG-KLH. Direct competitive ELISA was developed for rapid detection of SMZ in milk samples using MAb against SMZ with optimized conditions between MAb and SMZ-HG-HRP conjugate, and applicable conditions for analysis of milk samples were established. Detection range of immunoassay was 0.1 to 100 ppb. Recoveries from spiked raw milk and processed milk samples averaged 82.1-120.7 and 82.1-97.1%, respectively.
Quality Characteristics of Fresh-cut Potatoes with Natural Antibrowning Treatment during Storage
Hwang, Tae-Young ; Moon, Kwang-Deog ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 183~187
Surface browning, caused by cutting and other wound during minimal processing, is very important quality criterion to consumers. Shelf-life of fresh-cut potatoes was extended using natural antibrowning treatments. Fresh-cut potatoes dipped with licorice and green tea extracts were packed with LDPE film and stored at
for 14 days. Quality characteristics of fresh-cut potatoes were investigated during storage. During storage, L value decreased and PPO activity increased. PPO showed the lowest activity at around 7 days storage, during which browning was effectively inhibited in licorice- and green tea extract-treated potatoes. Total phenol and chlorogenic acid contents increased for 7 days. Results suggest natural licorice extracts with ascorbic acids are effective antibrowning agents for maintaining quality of fresh-cut potatoes.
Change of Physicochemical Characteristics and Functional Components in the Raw Materials of Saengsik, Uncooked Food by Drying Methods
Jin, Tie-Yan ; Oh, Deog-Hwan ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 188~196
Changes in physicochemical characteristics and functional components content of saengsik, uncooked food, were investigated to find efficient drying methods, one of important manufacturing process of saengsik. No changes in proximate compositions of all samples were observed during hot-air drying at 50, 55, and
and freeze-drying. Colors of carrot, Lentinus edodes, and sea mustard did not change, while a value of cabbage, L, a, and b values of Agaricus bisporos, and a value of laver changed slightly by hot-air drying at all temperatures and freeze-drying. Dietary fiber content increased by hot-air drying but not by freeze-drying. Reductions in vitamin C and
contents of carrot, cabbage, sea mustard, and laver were higher by hot-air drying than by freeze-drying. Contents of total phenolics and lectin of L. edodes and A. bisporos were not affected by hot-air drying and freeze-drying. Contents of pectin, alginic acid, and porphyran in sea mustard and laver increased by hot-air drying.
Quality Characteristics of Citron Jam Made with Frozen Citron in Korea
Kim, Jae-Wook ; Lee, Gyeong-Ha ; Hur, Jong-Wha ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 197~201
Long-term storage technology was developed to extend shelf-life of citron (Citrus junos). Changes in quality characteristics of blanched and frozen citron peels (type A, without blanching for control; type B, blanched at
for 2 min; type C, blanched at
for 2 min, sugar added; type D, blanched at
for 5 min) during frozen storage were evaluated. Citron jam was prepared using frozen citron sample B, which showed the highest quality characteristics during storage, and high quality characteristics, such as yield and overall acceptability, were obtained when using 40% frozen citron, 41% sugar, 18.56% glutinous starch syrup, 0.39% pectin, and 0.05% citric acid. During storage of both blanched and frozen citron peels and citron jam made of frozen citron peel, changes in characteristics such as pH, total acids, soluble solids, and browning, were lower than those of control. Sensory evaluation for sourness, sweetness, and overall acceptability of citron jam made with frozen citron peel during storage showed higher values than those of control.
Studies on Deacidification of Premature Citrus Juices by Electrodialysis
Ko, Won-Joon ; Yang, Min-Ho ; Kang, Yeung-Joo ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 202~208
Juice obtained from premature citrus fruits was deacidified by electrodialysis (ED), and its physicochemical and functional properties were evaluated. Total acidities decreased from 3.15 (Aug), 1.62 (Sep), and 1.45% (Oct) to 2.37 (Aug), 0.86 (Sep), and 0.74% (Oct) by electrodialysis for 100 min, respectively, whereas
to acid ratio increased, and pH and color remained almost unchanged. Free sugar content of premature citrus juice remained almost unchanged, while organic acid content decreased significantly. Narirutin and hesperidin contents among flavonoids slightly, but not significantly, decreased.
contents decreased by ED, with
content showing more than 60% decrease, while
content increased 2.5-3.5 times. Total polyphenol content and electron-donating ability decreased slightly by ED, while nitrite-scavenging ability remained almost constant. Sensory evaluation indicated juice (Sep) subjected to ED processing to
with sugar had the highest preference.
Effects of Germinated Whole Soy Flour on Isoflavone and Some Characteristics of Ramyon
Eom, Kwon-Yong ; Cha, Bo-Sook ; Kim, Dong-Hee ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 209~214
Initially germinated whole soy flour was investigated for its additional effects on isoflavone contents and some physical properties of Ramyon. The soybeans were germinated at
for 24 hr. The properties measured were weight, volume, turbidity, color and texture of Ramyon. Addition of the soy flour up to 16% showed a significant increase in isoflavone contents of Ramyon, compared with those corresponding values of mixed wheat-soy flour before Ramyon preparation. The weight and volume of Ramyon and turbidity of boiled water after cooking were markedly increased and the hardness of cooked Ramyon was decreased as the addition ratio of the soy flour goes up. Sensory test showed that savory flavor and yellowish brown of cooked Ramyon were also increased by soy flour addition.
Fermentation of Kanjang, Korean Soy Sauce, in Porosity-Controlled Earthenwares with Changing the Mixing Ratio of Raw Soils
Chung, Sun-Kyung ; Lee, Kwang-Soo ; Lee, Dong-Sun ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 215~221
This study focuses on investigating the effect of porosity-controlled earthenware on fermentation of kanjang, Korean soy sauce. Porosity of fermentation vessel was controlled by changing the mixing ratio of raw soils at manufacturing earthenware. Earthenwares contented 0%, 40% and 60% of the mixture of red brown soil and powdered soil (1 : 1), respectively. The more contents of the mixed soil, the more porosity in earthenware. During fermentation of kanjang in porosity-controlled earthenwares at
for 4 months, physical, chemical, microbiological and sensory quality attributes were monitored. Compared to other containers, kanjang in the earthenware that had 0% mixed soil showed less water loss, salt content and pH. It also produced higher total acidity, protease activity, total nucleotide, and microbiological changes which included total aerobic bacteria, lactic acid bacteria and yeast. Total nitrogen and free amino acids in kanjang did not show the consistency with the mixed soil contents of fermentation containers, which may take more effect of other factors as water loss than the porosity of vessels. However, the percentage of glutamic acid in total free amino acids was a little higher in the earthenware that had 0% of mixed soil than other containers. These positive physicochemical, microbiological changes also resulted in higher sensory quality.
Effects of Deoxynivalenol Reduced Barley Flours on Breadmaking Properties
Hwang, Young-Hee ; Lee, Won-Jong ; Kim, Young-Su ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 222~231
Deoxynivalenol (DON)-contaminated barley was treated with 0.1 M
solution to reduce DON content. DON content of barley was reduced from 2.08 to 0.67 ppm. Bread was made with 10, 20, and 30% DON-reduced barley flour added to white wheat flour. Farinogram showed water absorption and arrival time increased, while stability and mechanical tolerance index decreased when DON-reduced barley flour was added to white wheat flour. Gelatinization temperature, temperature at maximum viscosity, and maximum viscosity increased in amylogram with increasing addition of DON-reduced barley flour. Loaf volume of bread decreased with increasing amount of DON-reduced barley flour, while loaf weight increased. Barley flour pH increased by treatment with
, and pH reduction decreased fermentation rate of yeast. Volume and size of gluten matrix decreased and crumb hardened in bread made with DON-reduced barley flour. Acceptabilities for color and texture were low in bread made with DON-reduced barley flour. Addition of DON-reduced barley flour at 30% reduced overall acceptability, whereas no significant difference in overall acceptability was observed when DON-reduced barley flour was added at 10 and 20%.
Preparation of Kimchi Containing Bifidobacterium longum BO-11
Chae, Myoung-Hee ; Park, Eun-Jin ; Oh, Tae-Kwang ; Jhon, Deok-Young ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 232~236
Effect of Bifidobacterium longum BO-11 isolated from healthy adult feces on Baechu-kimchi made of chinese cabbage was evaluated. Upon enumeration of bifidobacteria using BS medium, microorganisms grew slowly in kimchi during fermentation at
. Taste preference of bifidobacteria-added kimchi was higher than that of conventional kimchi without bifidobacteria.
Isolation of Marine Bacterium Decomposing Sea tangle (Laminaria japonica) to Single Cell Detritus
Yi, Kun-Wook ; Shin, Il-Shik ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 237~240
Seventy-one marine bacteria decomposing sea tangle (Laminaria japonica) into single cell detritus (SCD) were isolated from sea water, sea tangle, sea mustard (Undaria pinnatifida), sea urchin (Anthocidaris crassispina), star fish (Acanthaster planci), and turban cell (Batillus cornutus), among which 14 strains decreased cutting strength of sea tangle and had alginate-degrading activity. Marine bacterium No. 34 isolated from turban cell showed lowest cutting strength of sea tangle, strongest alginate-degrading activity, and produced high content of
SCD from sea tangle. This strain was identified as Vibrio sp. based on morphological, physiological, and biochemical characteristics and named as Vibrio sp. YKW-34.
Investigation of Antimicrobial Activity and Stability of Ethanol Extracts of Licorice Root (Glycyrrhiza glabra)
Kim, Su-Jeong ; Shin, Jae-Yoon ; Park, Yoon-Moon ; Chung, Koo-Min ; Lee, Jong-Hwa ; Kweon, Dae-Hyuk ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 241~248
Conditions for extraction of antimicrobial materials from licorice root, Glycyrrhiza glabra, were optimized. Among solvents tested, 95% ethanol gave highest antimicrobial activity, and was chosen as optimal extracting solvent. Extraction temperature and time were optimal at room temperature and for 12 hr, respectively. Minimal inhibitory concentration (MIC) of 95% ethanol extracts was determined against 14 microorganisms. Reference microorganisms included 6 Gram(-) bacteria, 4 Gram(+) bacteria, and 4 yeast strains. Ethanol extract exerted very strong growth inhibition on Gram(+) bacteria, while was moderately effective for Gram(-) bacteria and yeasts. Treatment at
for 30 min or extreme pHs merely destroyed antimicrobial activity of ethanol extract. These findings suggest ethanol extract of G glabra may be useful as natural preservative.
The Investigation on the Optimum Culture Conditions and the Ice Nucleating Activity of Bacterium Xanthomonas translucens KCTC 2751
Kim, Young-Mun ; Kang, Sung-Il ; Jang, Young-Boo ; Jun, Byung-Jin ; Kong, Jai-Yul ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 249~255
The optimum culture conditions for the ice nucleating activity and the cell growth of Xanthomonas translucens KCTC 2751 were investigated. The optimum initial pH and temperature for the cell growth and the ice nucleating activity were 6.5 and
, respectively. The optimum culture medium for the ice nucleating activity was composed of 1.0% maltose, 1.4% yeast extract, 0.8% digested of gelatin, and 0.03% KCI in distilled water. Freezing operations carried out on distilled water showed that the degrees of supercooling were
without ice nucleators,
with silver iodide as a commercial ice nucleator, and
when Xanthomonas translucens KCTC 2751 were added. During progressive freeze-concentration assays, the addition of Xanthomonas translucens KCTC 2751 led to lower saccharose concentrations in the crystals, while the cells led to higher saccharose concetrations in the concentrated phase.
Optimum Conditions for Production of Mevinolin from the Soybean Fermented with Monascus sp.
Pyo, Young-Hee ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 256~261
Soybeans were fermented with Monascus sp. to select strain with highest mevinolin production through solidstate fermentation. Monascus pilosus IFO 480 showed highest yield of 2.2 mg mevinolin per g dry weight without citrinin, toxic fungal secondary metabolite, as byproduct. Nutrient broth used for soybean fermentation with Monascus sp. was composed of 3.4 rice powder, 1.1 peptone, 2.6 glycine, 12.9 glucose, initial pH 6.0 (%, w/v). Mevinolin was present in fermentation substrate largely as hydroxy carboxylate form (open lactone, 91.8-96.8%), which is used as hypocholesterolemic agent. Production of mevinolin continued up to 50 days fermentation time at
Inhibitory Effects of Fungal Metabolites Isolated from Foodstuffs on the Growth of Human Cancer Cell Lines
Im, Hyo-Gwon ; Yu, Mi-Hee ; Chung, Duck-Wha ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 262~267
Inhibitory effects of fungal metabolites isolated from foodstuffs on growth of human cancer cell lines were evaluated. Isolated strains were divided into four classes based on color (aerial, reverse), shape, and growth speed. Fungal metabolites extracted with ethyl acetate were investigated for their growth inhibition on six kinds of human cancer cells by MTT assay. Ethyl acetate extract showed high growth inhibition against all cancer cells tested, with D4 exhibiting the strongest growth inhibition effects against Kato III, AGS, Hepa1c1c7, and MDA-MB-231 cancer cells. These results suggest ethyl acetate extract from fungal metabolites as effective natural cancer therapeutic material.
Antihypertensive, Antimicrobial and Antifungal Activities of Buckwheat Hydrolysate
Do, Jeong-Ryong ; Heo, In-Sook ; Back, Su-Yeon ; Yoon, Hye-Sook ; Jo, Jin-Ho ; Kim, Young-Myoung ; Kim, Ki-Ju ; Kim, Sang-Kyo ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 268~272
Antibacterial, antifungal, and Angiotensin-I-converting enzyme (ACE) inhibitory activities of buckwheat (Fagopyrum esculentum and F. tataricum) hydrolyzed by Viscozyme L and Alcalase 2.4 L were investigated. The Alcalase 2.4L-hydrolyzed buckwheat showed highest yield of 22.10-24.65%. F. esculentum hydrolysate treated with Viscozyme L from Salmonella typhimurium (clear zone: 3-4.7 mm) and Listeria monocytogenes (clear zone: 4-7.2 mm) showed highest antimicrobial activity among enzymes used. F. esculentum hydrolysate treated with Trichoderma reesei showed strongest antifungal activity among enzymes used (clear zone: 3.7-12 mm). Alcalase 2.4L-hydrolyzed F. esculentum and F. tataricum showed strong ACE inhibitory activities (61.19% and 94.48%, respectively).
Effect of Dietary Fats and Tomato on the Immune Functions of BALB/c Mice
Lim, Sang-Dong ; Han, Chan-Kyu ; Sung, Kee-Seung ; Kim, Kee-Sung ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 273~278
Effects of dietary fat and tomato on immune functions were investigated using BALB/c mice. Sixty male BALB/c mice weighing 16-17g were divided into two dietary groups. Control group was fed experimental chow (AIN-76 purified diet) supplemented with saturated fat (beef tallow) and unsaturated fat (safflower oil) at 5% level (weight basis), while treatment group was fed chow added with 0.5% (dry matter basis) of tomato (moisture content 95%) for 10 weeks. Organ weights, delayed-type hypersensitivity test, plaque-forming cell test, agglutination test, differential white cell count, and histological examination were performed at 4th, 7th, and 10th week after dietary treatment. Weight of spleen and spleen index of tomato group increased with increasing experimental period. Thymus index of tomato group was significantly higher than that of control group at 7 and 10 weeks (p<0.05). In delayed hypersensitivity test at 4th, 7th, and 10th week after dietary treatment, tomato group showed more significant increase in footpad swelling reaction 24 hr after challenge than control group (p<0.05). In plaque-forming cell test, tomato group fed 7 weeks increased more significantly than control group, while no significant difference was found between two groups at 10 weeks. Agglutination test decreased with increasing experimental period; tomato group at 10 weeks was higher than control group in antibody response to SRBC. In tomato group, Iympocyte percentage was slightly higher than that of control group, and spleen tissue showed active immune reaction caused by severe proliferation of white pulp.
The Effect of Polyphenols from Safflower Seed on HMG-CoA Reductase (HMGR) Activity, LDL Oxidation and Apo A1 Secretion
Cho, Sung-Hee ; Park, Young-Yi ; Yoon, Ji-Young ; Choi, Sang-Won ; Ha, Tae-Youl ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 279~283
This study was conducted to examine the effect of polyphenols from safflower seed on HMG-CoA reductase (HMGR) activity, LDL oxidation and Apo A1 secretion from Hep3B cell. The safflower seed polyphenols were matairesinol (Iignan), enterolactone (lignan metabolite), acacetin (flavone) and serotonin derivative. In addition to safflower polyphenols, mevastatin,
and soy genistein were tested as reference compounds depending on the type of the test. HMGR source was liver microsome obtained from rat fed 2% cholestyramine for 10 days. Inhibition of HMGR activity was greater with mevastatin (53%) than safflower serotonin derivatives (45%), followed by genistein (35%), but was very small with matairesinol, enterolactone and acacetin. LDL oxidation induced by
was suppressed by all the test material used in the present study and in the order of safflower serotonin derivatives> matairesinol >
> genistein > acacetin > enterolactone. Apo A1 secretion from Hep3B cell was significantly stimulated by mevastatin, but moderately (p<0.1) by
and genistein as well as enterolactone. These results suggest that the safflower polyphenols improve body lipid status via inhibition of cholesterol synthesis and suppression of LDL oxidation.
The Effects of Mulberry Fruit Extract Supplementation on the Serum Mineral Contents and Oxidative Stress Markers of Middle-Aged Humans Living in Choongnam Area
Kim, Ae-Jung ; Kim, Hyun-Bok ; Bang, In-Soo ; Kim, Sun-Yeou ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 284~289
Effects of mulberry fruit extract (MFE) on the levels of serum mineral and serum oxidative stress markers on 31 middle-aged humans (16 males and 15 females) supplemented with MFE for 4 weeks were investigated. Contents of mineral per 100 g MFE were 80.66 (Ca), 12.26 (Mg), 6.26 (Fe), 0.05 (Cu), and 4.04 mg (Zn). Relative scavenging activities of MFE and its cyanidin-3-glucoside on 1,1-diphenyl-2-picrylhydrazyl (DPPH) were 34 and 85%, respectively, using ascorbic acid as standard. Anthropometry measurements, serum mineral (Ca, Mg, Fe, Cu, and Zn)levels, and serum oxidative stress markers were analyzed before and after supplementation of MFE. After supplementation of MFE, no significant differences were observed in anthropometry measurements and levels of serum thiobarbituric acid reactive substance (TBARS) in males and females, and ferric-reducing ability plasma (FRAP) in males, whereas serum mineral levels (Fe in males, and Fe, Cu, and Zn in females) and serum FRAP levels (both males and females) increased significantly.
Assessment of Inactivation for Salmonella spp. on Chicken Meat using Confocal Laser Microscopy and Flow Cytometry
Jang, Keum-Il ; Chung, Duck-Hwa ; Ha, Sang-Do ; Kim, Keun-Sung ; Lee, Kyu-Ho ; Kim, Min-Gon ; Kim, Cheorl-Ho ; Kim, Kwang-Yup ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 290~294
Inactivation rates of Salmonella enteritidis in vitro and in vivo were assessed using confocal microscopy and flow cytometry. S. enteritidis was inactivated with 1% (w/v) trisodium phosphate (TSP) and live cells, and inactive cells were distinguished by staining with fluorescent probe, LIVE/DEAD BacLight Bacteria Viability stain. After TSP treatment for 1 min, most of Salmonella cells changed from green (live cells) fluorescence to red (inactive cells) fluorescence, indication of effective sanitizing. Inactivation efficiency and contamination sites of S. enteritidis on chicken skin by TSP treatment were assessed using confocal laser microscopy. Precise flow cytometry histograms for viability changes of S. enteritidis. after TSP treatments were obtained. Efficiency of various sanitizer treatments on foodborne pathogens could be assessed using this method.
Characteristics of Enterotoxigenic genes and Antibiotic Susceptibility of Staphylococcus aureus Isolated from Tomato Farms in Western Gyeongnam
Kim, Jin-Soo ; Lee, Jin-Ha ; Kim, Ji-Hun ; Choi, Ju-Mi ; Kim, Se-Ri ; Ha, Sang-Do ; Kim, Keun-Sung ; Lee, Kyu-Ho ; Kim, Min-Gon ; Kim, Kwang-Yup ; Kim, Cheol-Ho ; Chung, Duck-Hwa ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 295~303
To provide microbial information for the safety of agricultural production, the presence of enterotoxin genes and antibiotic susceptibility of 14 isolated Staphylococcus aureus (11.7%) strains were investigated using PCR-based methods and disk diffusion method, respectively. Among enterotoxin-encoding genes, sea was detected from two isolates (14.3%), sea and sed genes were co-detected from three isolates (21.4%), and sea, sed, and see genes in seven isolates (50.0%), whereas seb, sec, and tsst were not detected in any isolate. Nine (64.3%), eight (57.1%), six (42.9%), two (14.3%), and one (7.2%) isolates were resistant to penicillin, novobiocin, amphicillin, erythromycin and oxacillin, and doxycycline and kanamycin, respectively. Methicilline-resistant S. aureus was found in roller of B farm and in hydroponic solution of D farm.
Electrophoretical Properties of Transglutaminase Treated Milk Product Powders
Jeong, Ji-Eun ; Hong, Youn-Ho ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 304~308
This study was performed to understand the behavior of protein mobility and intensity of enzymatic hydrolysis according to crosslinking of sodium caseinate, whey protein isolate, skim milk and whole milk powders with or without transglutaminase (TGase, w/w = 200 : 1) at
. Whey protein was limited to crosslinking and skim milk was relatively more increased in high molecular polymer than whole milk. The degree of crosslinking decreased in the order of sodium caseinate>skim milk>whole milk>whey protein isolate. The SDS-PAGE results indicated that main bands of TGase treated samples had a high mobility and formed bands of molecular weights below 15 kDa by hydrolysis with pepsin after 10 min of reaction time. However,
showed remarkable stability against pepsin hydrolysis treated with and without TGase. The high molecular polymers were easily hydrolyzed with digestive enzymes in vitro experiment. These results suggested that novel dairy products using TGase would have no special digestive problem in human body.
Analysis of Peanut and Peanut Butter Retailed in Korea for Aflatoxin
Park, Je-Won ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 309~312
in 70 retail samples, including 40 food-grade peanut (28 domestic, 12 imported) and 30 peanut butter (12 domestic, 18 imported) samples, was analyzed by high-performance liquid chromatography (HPLC) with fluorescence detection (FD), and positive samples were confirmed using HPLC with mass spectrometry (MS). Recoveries of aflatoxin
spiked at 2 ppb exceeded 80% in both commodities. Detection limits for aflatoxin
by HPLC-FD and MS analysis were 0.8 and 0.1 ppb, respectively. Four domestic and six imported peanut samples contained detectable levels of aflatoxin
with means of 19 and 32 ppb, respectively. Aflatoxin
was found in two domestic and three imported peanut butter samples with mean aflatoxin
of 10 and 12 ppb, respectively. Peanut commodity showed more frequent aflatoxin
contamination compared to its processed peanut butter product, and levels of aflatoxin
, especially in imported peanuts, were significantly (p<0.05) higher than those of other commodities. These results suggest peanut and peanut butter are not major contributors to dietary intake of aflatoxin
in South Korea.
Antibiotic Resistant Characteristics of Bifidobacterium from Korean Intestine Origin and Commercial Yoghurts
Moon, Bo-Youn ; Lee, Si-Kyung ; Park, Jong-Hyun ;
Korean Journal of Food Science and Technology, volume 38, issue 2, 2006, Pages 313~316
To obtain antibiotic resistant profiles of Bifidobacterium, minimum inhibitory concentrations (MIC) of 14 antibiotics for 93 Bifidobacterium isolates from Korean intestine origin were determined. All strains tested were sensitive to chloramphenicol, rifampicin, and amoxicillin, whereas resistant to aminoglycoside family, nalidixic acid, and vancomycin. Among vancomycin-resistant strains, 34% were resistant at more than
, and showed variant resistances toward tetracycline, erythromycin, and penicillin. Their resistances against penicillin, cephalothin, and tetracycline were higher than ten years ago. MIC of ten isolates from commercial yoghurt products were very similar to those of strains from Korean intestine origin, and 20% strains showed resistance at higher than
vancomycin. These results indicated patterns of antibiotic resistance against Bifidobacterium from Korean intestine origin and commercial yoghurts were very similar,and prevalence of vancomycin resistance for Bifidobacterium was 20%. To develop new probiotic, antibiotic resistance of vancomycin and risks involved should be evaluated.