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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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 41, Issue 6 - Dec 2009
Volume 41, Issue 5 - Oct 2009
Volume 41, Issue 4 - Aug 2009
Volume 41, Issue 3 - Jun 2009
Volume 41, Issue 2 - Apr 2009
Volume 41, Issue 1 - Feb 2009
Selecting the target year
Comparison of Quality Characteristics of Soybean Curd and Whole Soybean Curd
Lee, Hyoung-Jae ; Shin, Heung-Chule ; Lee, You-Seok ; Kim, Jin-Young ; Moon, Young-Hak ; Park, Keun-Hyung ; Moon, Jae-Hak ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 117~121
Soybean curd (SC) is prepared through the elimination of water-insoluble components and molding by pressing. However, whole soybean curd (WSC) is made without the elimination of water-insoluble components and pressing. Therefore, it was considered that the components contained in WSC might be different from those in SC and we compared their contents of various components, hardness, and morphological features for this study. Ash, dietary fiber, and niacin contents were significantly higher in WSC than in SC. In addition, the carbohydrate and vitamin
contents of WSC tended to be higher than those in SC, whereas the hardness of WSC was lower than that of SC. Moreover, electron microscopic analysis showed that the morphological characteristic of WSC consisted of considerably more fine retiform tissues in comparison to SC. Based on their compared nutrition, functional, and quality characteristics, it was suggested that WSC might be superior to SC.
Physicochemical Properties and Antioxidant Activities of Maillard Reaction Products from Hydrolyzed Wheat Gluten
Kim, Yoon-Sook ; Moon, Ji-Hye ; Choi, In-Wook ; Choi, Hee-Don ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 122~130
Maillard reaction products (MRPs) were produced from aqueous solution of various sugars with hydrolyzed wheat gluten (HWG) with different temperatures, pressures, pH values and solvents. The physicochemical properties of MRPs were investigated and DPPH and hydroxyl radical scavenging activity and sensory properties were also assessed. MRPs from ribose and HWG evidenced the highest preference for meaty flavor and antioxidant activity and also evidenced higher antioxidant activity with larger pH reductions and higher browning index increases than were observed in other MRPs. The antioxidant activities were increased with increased reaction temperature and pressure. The most preferred meaty flavor was obtained from MRPs with ribose at 140
in an oil bath with the pH adjusted to 9 in water as a solvent, and heated for 30 mins.
Analytical Characteristics of Electron Spin Resonance for Identifying Irradiated Ramen Soup with Radiation Sources
Ahn, Jae-Jun ; Lee, Ju-Woon ; Chung, Hyung-Wook ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 131~135
The identification characteristics of irradiated commercial Ramen soup were investigated depending on radiation sources and doses by electron spin resonance (ESR) spectroscopy. Two commercial powder soups (RS-1, RS-2) were irradiated at 0 to 20 kGy under ambient conditions by both a Co-60 gamma irradiator and an electron beam (EB) accelerator, respectively. Crystalline sugar-induced multi-component signals with g-values of 2.010/2.011, 2.006, 2.002 and 1.999 were detected in the irradiated Ramen soup (RS-1, RS-2), whereas
signals were observed in non-irradiated samples, thereby distinguishing each other. Under the same analytical conditions, the intensity of ESR signals was higher in EB-irradiated samples than the gamma-irradiated ones. Determination coefficients (
) between irradiation doses and corresponding ESR responses were above 0.9665 in all the samples, and the magnetic field of specified g-value remained constant. The predominant ESR signals of
(2.002) increased with corresponding doses of irradiation (
Analyzing a Physical Marker to Identify Irradiated Dried Garlic and Cabbage
Kim, Dong-Gil ; Ahn, Jae-Jun ; Jin, Qiong-Wen ; Lee, Ho-Cheon ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 136~140
The verification of irradiation treatments, using dried garlic and cabbage treated at 0-20 kGy, was investigated by analyzing the photostimulated luminescence (PSL), electron spin resonance (ESR) and thermoluminescence (TL) characteristics of the samples. The PSL results showed that the photon counts/60 sec of the non-irradiated dried garlic and cabbage were 287-337, corresponding to negative, while those of the irradiated samples were 7511-54063 photon counts/ 60 sec, corresponding to positive, making it possible to discriminate the non-irradiated from the irradiated samples. In ESR analysis, the dried garlic irradiated at 20 kGy exhibited cellulose radicals, whereas the irradiated dried cabbage showed crystalline sugar-induced multi-component signals, which were not found in the non-irradiated samples. The ESR signal intensity significantly increased as the irradiation dose increase (
= 0.9369 - 0.9926). The TL glow curves of the irradiated samples appeared at a temperature interval of 150-250, which were significantly different from those of non-irradiated samples, showing a significant increase in TL signal intensity with irradiation dose (
= 0.9670 - 0.9768). To enhance the reliability of the results, the first glow curve (
) was compared with the second glow curve (
) obtained after a re-irradiation step at 1 kGy. The TL ratio (
) was in good agreement with the reported TL threshold values for both the non-irradiated (<0.1) and irradiated (> 0.1) samples.
Changes in Isoflavone Profiles during Cheongyukjang Preparation, A Traditional Banga Food
Lee, Seung-Wook ; Park, Yong-Woo ; Han, Yang-Sun ; Chang, Pahn-Shick ; Lee, Jong-Mee ; Kim, Young-Suk ; Lee, Jae-Hwan ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 141~145
Cheongyukjang, a Banga food, is a heavy soy-soup prepared by boiling cheonggukjang, sea foods, and meats. Soybeans roasted at 140
for 21.0 min and 220
for 6.0 min, respectively, were used for cheonggukjang preparation. Distributions of isoflavones in raw soybeans, roasted soybeans, cheonggukjang, and cheongyukjang were analyzed by high performance liquid chromatography. The total isoflavones in roasted soybeans, cheonggukjang and cheongyukjang were about 79-80, 56-65, and 47-50% of those in raw soybeans, respectively. Roasting caused significant increases in acetyl derivatives and
-glucoside isoflavones, and significant decreases in malonyl derivatives (p < 0.05). The major isoflavones in cheonggukjang and cheongyukjang were
-daidzin and succinyl-
-genistin, which are recognized as new metabolites of isoflavones, were not detected in raw and roasted soybeans. Peak areas of succinyl-
-genistin were higher than thse of succinyl-
-daidzin, in both cheongyukjang and cheonggukjang.
Dehydration of Sliced Ginger Using Maltodextrin and Comparison with Hot-air Dried and Freeze-dried Ginger
Kim, Min-Hee ; Kim, Min-Ki ; Yu, Myung-Shik ; Song, Young-Bok ; Seo, Won-Joon ; Song, Kyung-Bin ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 146~150
Sliced ginger samples were dried using 30, 50, and 80% maltodextrin, respectively, as a dehydrating agent. The moisture content of the maltodextrin-treated ginger decreased with increasing concentrations of maltodextrin. The dehydrated ginger was compared with hot air-dried and freeze-dried ginger samples in terms of rehydration ratio, gingerol content, color, and sensory characteristics. The rehydration ratio of the maltodextrin-treated ginger was superior to those of the hot-air dried or freeze-dried ginger. In addition, the maltodextrin-treated ginger had the highest content of 6-gingerol among the samples. Color as well as sensory scores for odor, texture, appearance, and overall acceptance were greater for the maltodextrin-treated ginger compared to the hot-air dried or freeze-dried ginger. These results indicate that drying ginger with maltodextrin is very efficient because good rehydration capacity is retained and minimal cell destruction can be achieved.
Changes in Physicochemical Characteristics during Fermentation of Traditional Noble Wine, Samhaeju, by Different Brewing Methods
Lim, Chae-Lan ; Son, Hee-Jin ; Hong, Eun-Jeung ; Han, Kee-Young ; Choi, Jin-Young ; Cho, In-Young ; Kim, Gye-Won ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 151~156
Samhaeju is a traditional Korean noble rice wine, in which its processing is performed at low temperatures for an extended fermentation time and with three brewing steps. In this study, Samhaeju was prepared by different brewing methods that were modified from the method in the literature. Chemical composition of samples were determined to evaluate the quality of the Samhaeju. The Samhaeju was analyzed for pH, total acids, amino nitrogen, Hunter color values, free sugars, organic acids, and volatile components. Before the addition of the second and third mashing, pH values had decreased slightly and total acids had rapidly increased. Free sugar and amino nitrogen contents were high in final product. After addition of the third mashing as the advanced step, a dilution effect was shown. Glucose (A: 0.77-7.0%, B: 0.77-3.81%) was a major free sugar, and lactic acid (A: 0-2,840mg%, B: 0-3,375mg%) was a major organic acid during the entire period of fermentation. Based on principal component analysis of electronic nose data for the components, the stages of Samhaeju fermentation were primarily separated along the first principal component (PC, proportion : 98.67%). The first PC component (PC1) was moved from negative value(-6.16) to positive value(9.00) with increasing fermentation time. The change patterns for pH and total acid during the fermentation period were similar to those of PC1 from the data obtained by electronic nose based on mass spectrometry.
Analysis of Polycyclic Aromatic Hydrocarbon Content in Coffee Beans with Different Preparation Method
Nam, He-Jung ; Seo, Il-Won ; Shin, Han-Seung ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 157~161
This paper proposes an analytical method for determining amounts of polycyclic aromatic hydrocarbons (PAHs; benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenzo[a,h]anthracene, benzo[g,h,i] perylene) in coffees beans. Soxhlet extraction and liquid/liquid extraction were tested for the quantification of seven PAHs. Soxhlet extraction was followed by cyclohexane extraction and used a silica cartridge. Liquid/liquid extraction was followed by n-hexane extraction and utilized a florisil cartridge. The extracts were analyzed by HPLC-fluorescence detection (FLD) with a Supelcosil LC-PAH column. The PAH recoveries ranged from 78.68 to 96.28% for the liquid/liquid extraction, and from 67.47 to 84.60% for the Soxhlet extraction.
Effect of Ingredients on the Sensory Characteristics of Dongchimi
Lee, Su-Han ; Kim, Jung-Hoan ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 162~166
In an effort to determine the effect of ingredients on the sensory characteristics of dongchimi, 10 different samples of dongchimi were prepared in various combinations of 4 ingredients most notably red pepper, garlic, ginger, and green onion and their physicochemical, microbiological, and sensory characteristics were assessed. Each ingredient utilized for the preparation of dongchimi did not affect changes in pH and titratable acidity, but exerted significant effects on sensory scores of overall acceptability, acid odor, salty, and hot taste. In cluster analysis using the 'Ward' method, dongchimi samples were classified into three groups. The first group was the samples prepared with a variety of ingredients including garlic, and the second group included samples prepared with the sole ingredient, except for red pepper. The third group had features similar to those of the sample prepared without other ingredients. It was determined that garlic played a crucial role in the sensory properties of dongchimi, and the addition of various ingredients enhanced hot taste and reduced acid odor, sourness, moldy odor, and carbonated taste by their interaction.
Effects of Egg White Manufacturing Conditions on the Physicochemical and Sensory Properties of Angel Food Cakes
Yang, Hae-Young ; Kim, Min-Young ; Kim, Jeong-Yeon ; Shim, Jae-Yong ; Imm, Jee-Young ; Park, Ki-Hwan ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 167~172
The principal objective of this study was to determine the optimum manufacturing conditions of egg white with high foaming property for the production of angel food cakes. The egg whites were desugarized and powdered at predetermined pHs and drying temperatures. The physicochemical properties of the produced cakes were measured and sensory evaluations were conducted on a 9-point scale. The volume and textural properties of cakes produced from spray-dried egg whites did not differ from those of the cakes prepared from the control egg whites. The pH of batter and the specific gravity of foam and batter with egg white powder at pH 6.74/66.5
did not differ from those of the control, whereas the one prepared with commercial powder lost the characteristics of cake to a significant degree. The overall acceptance scores of egg white powder of pH 6.74/66.5
and commercial powder were 6.25 and 2.33 as compared to the control (6.42). These results indicate that the egg white powder that was desugarized, pH-adjusted to 6.74, and dried at 66.5
might be utilized to prepare angel food cakes with the desirable physicochemical and sensory attributes.
Optimization of Interesterification Reaction for the Continuous Production of trans-Free Fat in a Packed Bed Enzyme Bioreactor with Immobilized Lipase
Kim, Sang-Woo ; Park, Kyung-Min ; Ha, Jae-Uk ; Lee, Jae-Hwan ; Chang, Pahn-Shick ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 173~178
Epidemiological studies showed that high trans-fat consumption is closely associated with getting the risks of cardiovascular disease. The objective of this study was to produce trans-free fat through lipase-catalyzed interesterification, as a substitute for the cream margarine commonly used in industry. Optimum conditions for interesterification in a packed bed enzyme bioreactor (PBEB) were determined using response surface methodology (RSM) based on central composite design. Three kinds of reaction variables were chosen, such as substrate flow rate (0.4-1.2 mL/min), reaction temperature (60-70
), and ratio of fully hydrogenated canola oil (FHCO, 35-45%) to evaluate their effects on the degree of interesterification. Optimum conditions from the standpoint of solid fat content (SFC) were found to be as follows: 0.4 mL/min flow rate, 64.7
reaction temperate, and 42.8% (w/w) ratio of FHCO, respectively. The half-life of immobilized lipase in PBEB with two stages at 60
stage) and 55
stage) was about more than 30 days as estimated by extrapolating the incubation time course of tristearoyl glycerol (TS) conversion, whereas the half-life of the enzyme in PBEB with single stage at 65
was only about 15 days. Finally, the results from SFC analysis suggest that trans-free fat produced in this study seems to be a suitable substitute for the cream margarine commonly used in industry.
Production of Bioactive Components and Anti-Oxidative Activity of Soybean Grit Fermented with Bacillus subtilis HA according to Fermentation Time
Kim, Ji-Eun ; Lee, Sam-Pin ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 179~185
Soybean grits, fortified with various bioactive components, were produced by solid-state fermentation using Bacillus subtilis HA.
-Amylase activity gradually increased during fermentation over 5 days. Fibrinolytic and protease activities were highest in the soybean grits fermented for 7 days. The grits fermented for 5 days also showed the highest tyrosine content, indicating a higher peptide content. Peptides of low molecular weight (below 3,000 daltons) and browning pigments increased with increasing fermentation time. The fermented soybean grits showed higher contents of total phenolic compounds, to approximately 18 mg/g. DPPH free radical scavenging effects were higher in the soybean grits fermented for 3 days. Also, ABTS radical scavenging effects were greater in the fermented grits compared to the unfermented grits. Overall, the soybean grits fermented by solid-state fermentation for 5 days showed enhanced production of bioactive compounds and greater antioxidant properties.
Fermentation Characteristics of Moru Wine Fermented with Rose rugoga Thun
Ji, Seol-Hee ; Han, Woo-Cheul ; Lee, Jae-Cheol ; Kim, Byong-Wan ; Jang, Ki-Hyo ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 186~190
Four different mixing ratios of Rose rugosa Thun and Vitis amurensis (Moru) were prepared. These included Rose rugosa Thun two vs. Moru one (Moru 33), Rose rugosa Thun one vs. Moru two (Moru 67), Rose rugosa Thun one vs. Moru five (Moru 83), and Moru (Moru 100). Their physiochemical changes were investigated during 28 days of fermentation followed by aging. The final brix, pH, and total titratable acidity values of the four experiments were in the following ranges: 6.0-8.2
Bx, 3.87-4.03, and 0.94-1.18%, respectively. Final ethanol contents were 6.5% in Moru 33, 11.8% in Moru 67, 11.1% in Moru 83, and 11.4% in Moru 100. As the amount of Rose rugosa Thun increased, anthocyanin content, color intensity, organic acid, and free amino acid concentrations were reduced. These findings demonstrate that the supplementation of Rose rugosa Thun to Moru prior to alcohol fermentation may help change the acidity, colour, and taste in the final product.
Characteristics of Surimi Gel (King Oyster Mushroom and Cuttlefish Meat Paste) on Lipid Metabolism and Antioxidant Status in High-cholesterol-fed Rats
Chung, Soo-Im ; Kim, Se-Young ; Kang, Mi-Young ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 191~195
We assessed the effect of surimi gel, which is prepared from the king oyster mushroom (pleurotus eryngii) and cuttlefish meat paste (KCP) on lipid metabolism and antioxidant activity in high-cholesterol-fed rats. Three groups of 3-week-old male Sprague-Dawley rats were fed on a diet containing 1 g cholesterol/kg for 6 weeks. We administered only a high-cholesterol diet to the control group, one group was fed on surimi gel containing cuttlefish paste and king oyster mushrooms, and another group was fed with general boiled fish meat paste (GFP), which is commonly sold in marketplaces. Plasma and hepatic lipid profiles were measured, and the antioxidant status of the liver was assessed. The plasma triglyceride concentration did not differ significantly among the groups. Supplementation with KCP resulted in lower plasma and hepatic cholesterol concentrations and atherogenic index as compared to the control group and GFP, whereas the plasma high-density lipoprotein-cholesterol concentration was elevated. Moreover, the KCP-supplemented animals evidenced greater bile acid excretion. The KCP groups evidenced significantly lower plasma and hepatic levels of thiobarbituric acidreactive substances as compared to the control group. Besides, hepatic antioxidant enzyme activities, including catalase and superoxide dismutase, were significantly higher in the KCP group. In conclusion, KCP was quite effective in improving the lipid metabolism and reducing oxidative stress by upregulating the hepatic antioxidant enzymes in high-cholesterol-fed rats.
Effects of Organic Salts Fortified with Seaweed Components on Blood Pressure, Serum Minerals, and Hematochemicals in Spontaneously Hypertensive and Normotensive Rats
Kim, Young-Myoung ; Byun, Jee-Young ; Han, Chan-Kyu ; Sung, Ki-Seung ; Namgung, Bae ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 196~202
The effects of the salts fortified with seaweed functional components on blood pressure, serum minerals, and hematochemicals in spontaneously hypertensive rats (SHR/NCrj) and normotensive rats (WKY/NCrj) were investigated. SHR and WKY rats were assigned to four groups, with 8 and 6 rats in each group: laver salt (A), fucoidan+laver high salt (B), fucoidan + laver low salt (C) and refined salt as a control (D). The final blood pressure (BP) of SHR and WKY species in contrast with reference BP were low in groups A and C as compared with control group. In terms of serum mineral content,
levels were similar in SHR and WKY, but
levels were higher in the group B in SHR. Serum triglyceride levels were lower in groups A and C, but the levels of HDL- and LDL- cholesterol were significantly higher and lower in group A than those of controls, respectively (p<0.05). These results demonstrated that the salts fortified with laver might suppress blood pressure in rats, and also may improve mineral and lipid metabolism.
Effects of the Hizikia Mineral Salts on Blood Pressure and Mineral Metabolisms in Spontaneously Hypertensive Rats and Normotensive Rats
Kim, Young-Myoung ; Byun, Jee-Young ; Han, Chan-Kyu ; Sung, Ki-Seung ; Namgung, Bae ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 203~209
This study was conducted to evaluate the effects of the salts fortified with Hizikia component on blood pressure and mineral composition in spontaneously hypertensive rats (SHR/NCrj) and normotensive rats (WKY/NCrj). The two species rats were assigned to three groups and were fed with drinking water to which Hizikia salts were added for 6 weeks. The final blood pressures (BP) among groups of SHR were increased to 12, 4, and 21%, respectively. In terms of urine and fecal minerals, the
contents in two species were significantly higher in the control than in the salt groups, and vice versa with regard to the
contents. The amount of excretion mineral was higher in urine than in feces. The
contents of the liver in SHR were higher in the control than in the salt groups (p<0.05). The
content of the kidney in SHR was higher in the control than in the salt groups, but the content was shown an opposite trend in WKY. The
contents were higher in the low salt group (p<0.05). These results may indicate that the salts fortified with the Hizikia component may be useful in lowering systolic blood pressure owing to the maintenance of positive mineral metabolism.
Microbiological Hazard Analysis for Agricultural Products Processing Center of Tomato and Recommendations to Introduce Good Agricultural Practices (GAP) System
Lee, Hyo-Won ; Yoon, Yo-Han ; Seo, Eun-Kyoung ; Kim, Kyeong-Yeol ; Shim, Won-Bo ; Kil, Joong-Kwon ; Chung, Duck-Hwa ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 210~214
This study identified microbial risk factors in agricultural products processing center (APC) through the microbial hazard analysis to introduce good agricultural practices (GAP) system in APCs. Samples were collected from surroundings (basket, tray loader, weighing cup, collector, box) and workers by swabbing (glove and cloth) and glove juice method (hand) to enumerate total bacteria, coliform, Staphylococcus aureus, Escherichia coli, Escherichia coli O157:H7 and Salmonella. The levels of total bacterial and coliform populations recovered from surroundings were 2.4-5.7 log CFU/100
and 2.3-5.7 log CFU/100
or hand for surroundings, and workers, respectively samples were 2.3-5.7 log CFU/100
or hand. Escherichia coli populations were determined to be below detection limit. S. aureus and Salmonella populations recovered from surroundings were 3.0-4.4 log CFU/100
and close to detection limit, respectively. Corresponding bacterial populations to worker's samples were 2.8-5.2 log CFU/100
or hand (S. aureus) and below detection limit (Salmonella). Bacterial populations of APC certified facilities were similar (p
0.05) with those of uncertified facilities. These results showed that this study should be useful in development of GAP models to improve microbial safety in APCs.
Detection of Aflatoxin
in Human and Porcine Urine and Its Risk Assessment
Kim, Hyun-Jung ; Kwak, Bo-Yeon ; Shon, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 215~219
To conduct a risk assessment of
, which is a metabolite of
in the human and porcine urine, was determined by competitive direct ELISA (cdELISA). The detection limit of cdELISA using anti-
-HRP conjugate was 10 pg/mL. The recoveries of
were 117-167% after the addition of
in the human urine in a range of 3-100 pg/mL. 165 samples (95.5%) of those obtained from 172 persons evidenced measurable levels of urinary
. The detected
ranges were 0-11.6 pg/mL and the average level of
contamination was 2.74
1.89 pg/mL. The estimated amount of
excretion in the human urine was 3.97 ng/day and the estimated
intake amount was 79.4 ng/day. The probable daily intake (PDI) of
by the subjects was estimated to be 1.28 ng/kg bw/day, which was higher than the tolerable daily intake (TDI, 0.15 ng/kg bw/day). In the case of porcine urine, the
ranged between 0.97-26.7 pg/mL and the average contaminated
4.39 pg/mL. The estimated amount of
excretion in the porcine urine was 27.6 ng/day, and the estimated
intake amount was 551 ng/day.
B Activation and Cyclooxygenase-2 Expression Induced by Toll-Like Receptor Agonists can be Suppressed by Isoliquiritigenin
Park, Se-Jeong ; Yang, Seung-Ju ; Youn, Hyung-Sun ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 220~224
Toll-like receptors(TLRs) are pattern recognition receptors(PRRs) that recognize pathogen-associated molecular patterns(PAMPs) and regulate the activation of innate immunity. All TLR signaling pathways culminate in the activation of NF-
B, leading to the induction of inflammatory gene products such as COX-2. Licorice (Glycyrrhiza uralensis) has been used for centuries as an herbal medicine. Isoliquiritigenin(ILG), a simple chalcone-type flavonoid, is an active component present in licorice and has been used to treat many chronic diseases. However, the mechanism as to how ILG mediates health effects is still largely unknown. In the present report, we present biochemical evidence that ILG inhibits the NF-
B activation induced by TLR agonists and the overexpression of downstream signaling components of TLRs, MyD88, IKK
, and p65. ILG also inhibits TLR agonists-induced COX-2 expression. These results suggest that anti-inflammatory effects of ILG are caused by modulation of the immune responses regulated by TLR signaling pathways.
Effect of Ozone Water to Reduce Pathogenic Microorganisms on Chopping Board
Park, In-Sook ; Kim, Yong-Soo ; Baek, Seung-Bum ; Kim, Ae-Young ; Choi, Sung-Hee ; Lee, Young-Ja ; Jeon, Dae-Hoon ; Kim, Hyoung-Il ; Ha, Sang-Do ;
Korean Journal of Food Science and Technology, volume 41, issue 2, 2009, Pages 225~229
The efficacy of ozone water in reducing food-borne pathogenic bacteria on High Density Polyethylene (HDPE) and wooden chopping boards in food industry was investigated in this study. 1-5 log reductions of E. coli O157:H7, S. aureus, S. Typhimurium, and B. cereus were observed with increasing concentrations of ozone water. The immersion treatment evidenced superior capability to inactivate food-borne pathogens than washing treatment. The Gram-negative bacteria, such as E. coli O157:H7 and S. Typhimurium, evidenced lower resistance against ozone water than was seen with the gram-positive bacteria, which included S. aureus and B. cereus. The sterilizing effects of ozone water on HDPE chopping boards was superior to that on wooden boards. This result might be utilized to remove food-borne pathogens from food contact surfaces in the food industry.