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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Science and Technology
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Journal DOI :
Korean Society of Food Science and Technology
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Volume & Issues
Volume 42, Issue 6 - Dec 2010
Volume 42, Issue 5 - Oct 2010
Volume 42, Issue 4 - Aug 2010
Volume 42, Issue 3 - Jun 2010
Volume 42, Issue 2 - Apr 2010
Volume 42, Issue 1 - Feb 2010
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Analysis of Biurea Decomposed from Azodicarbonamide in Food Products by High Performance Liquid Chromatography Mass/Mass Spectrometry
Lim, Ho-Soo ; Pahn, Kyeong-Nyeo ; Kim, Jun-Hyun ; Jang, Gui-Hyeon ; Moon, Gui-Im ; Yang, Hyo-Jin ; Park, Sung-Kwan ; Park, Hae-Kyong ; Kim, So-Hee ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 377~382
This study was conducted to establish a method to analyze biurea decomposed from azodicarbonamide in processed foods such as wheat flour and bread. New method was developed using high performance liquid chromatography mass/mass spectrometry to determine biurea in wheat flour and bakery products. The recovery rate was 94.3-112.5%. The limit of detection for biurea was 0.003 mg/kg, and the limit of quantification was 0.01 mg/kg. The monitoring results for biurea content using established methods showed that biurea was detected at 2.76 mg/kg in the azodicarbonamide-detected flour (detection rate, 2%). The detection rate in processed foods such as baked goods was 27% (16/59). The detection range was 0.19-18.01 mg/kg (average, 3.79 mg/kg). However, it was thought that the detection level was safe due to much lower values than the standard (45 mg/kg). As a result, the newly established biurea analytical method will contribute to the management of azodicarbonamide in processed foods such as wheat flour and bakery products.
Monitoring Methylmercury in Abyssal Fish
Kim, Seong-Cheol ; Jang, Jin-Wook ; Kim, Hyun-Ah ; Lee, Sang-Ho ; Jung, Young-Ji ; Kim, Ji-Yeon ; Ahn, Jong-Hoon ; Park, Eun-Hye ; Ko, Yong-Seok ; Kim, Dong-Sul ; Kim, Sang-Yub ; Jang, Young-Mi ; Kang, Chan-Soon ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 383~389
The aim of this study was to determine the methylmercury (MeHg) levels in abyssal fish species. The MeHg in the fishes was extracted with hydrochloric acid and toluene and then purified using an L-cysteine solution. The extract was analyzed with a gas chromatography-electron capture detector (GC-
) with a thermon Hg-capillary column. The detection limit and the recovery of the method were 0.002 and 84.2-98.5% (mean, 93.4%), respectively. The MeHg content in 492 abyssal fishes ranged from 0.037 to 2.009 mg/kg. The levels of MeHg [range, mg/kg (mean)] were significantly dependent on fish species and presented as the following; 0.157-2.009 (0.546) in Scalloped hammerhead shark, 0.211-0.878 (0.501) in Blue shark, 0.121-0.993 (0.482) in Spiny dogfish, 0.243-0.658 (0.397) in Salmon shark, 0.074-1.958 (0.353) in Blacktip shark, 0.038-0.807 (0.302) in Southern hake, 0.099-0.511 (0.300) in Scorpion fish, and 0.037-0.133 (0.067) in Ling. The monitoring results showed that the estimated weekly intake of MeHg from sharks, Southern hake, and Ling were lower than the provisional tolerable weekly intake recommended by the Joint FAO/WHO expert committee on food additives.
Analytical Method Development and Monitoring of Residual Solvents in Dietary Supplements
Lee, Hwa-Mi ; Shin, Ji-Eun ; Jang, Young-Mi ; Kim, Hee-Yun ; Kim, Mee-Hye ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 390~397
Residual solvents in foods are defined as organic volatile chemicals used or produced in manufacturing of extracts or additives, or functional foods. The solvents are not completely eliminated by practical manufacturing techniques and they also may become contaminated by solvents from packing, transportation or storage in warehouses. Because residual solvents have no nutritional value but may be hazardous to human health, there is a need to remove them from the final products or reduce their amounts to below acceptable levels. The purpose of this study was to develop and evaluate an analytical method for the screening of residual solvents in health functional foods. Furthermore, the aim of this study was to constitute a reasonable management system based on the current state of the market and case studies of foreign countries. Eleven volatile solvents such as MeOH, EtOH, trichloroethylene and hexane were separated depending on their column properties, temp. and time using Gas Chromatography (GC). After determining the GC conditions, a sample preparation method using HSS (Head Space Sampling) was developed. From the results, a method for analyzing residual solvents in health functional foods was developed considering matrix effect and interference from the sample obtained from the solution of solvents-free health functional foods spiked with 11 standards solutions. Validation test using the developed GC/HSS/MS (Mass Spectrometry) method was followed by tests for precision, accuracy, recovery, linearity and adequate sensitivity. Finally, examination of 104 samples grouped in suits was performed by the developed HSS/GC/MS for screening the solvents. The 11 solvents were isolated from health functional foods based on vapor pressure difference, and followed by separation within 15 minutes in a single run. The limt of detection (LOD), limit of quantification (LOQ), recovery and coefficient of variation (C.V.) of these compounds determined by the HSS/GC/MS were found to be 0.1 pg/mL, 0.1-125 pg/g, 51.0-104.6%, and less than 15%, respectively. Using the developed HSS/GC/MS method, residual solvent from 16 out of 104 health functional products were detected as a EtOH. This method therefore seems t o be a valuable extension ofanalytical method for the identification of residual solvents in health functional food.
Optimization of the Molecular Press Dehydration Method for Ginger Using Response Surface Methodology
Lee, Hyun-Seok ; Kwon, Ki-Hyun ; Kim, Byeong-Sam ; Kim, Jong-Hoon ; Cha, Hwan-Soo ; Chung, Kang-Hyun ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 398~406
The purpose of this study was to determine the optimal mixing ratios for three different concentrations of maltodextrin, dehydration time, and cutting thickness to prepare gingers using molecular press dehydration (MPD) through response surface methodology (RSM) based on the dehydration rate, rehydration rate, and a sensory evaluation. As maltodextrin concentration increased, dehydration rate, rehydration rate, external, flavor, texture, overall acceptability of the gingers tended to be high, and the color tended to be low. As the dehydration time and cutting thickness increased, dehydration rate, rehydration rate and the sensory evaluation of the gingers tended to be high. The maltodextrin concentrations were 70-82%, dehydration time was 5.2-9.2 hr, and cutting thickness levels were 1.0-1.2 mm. The optimal mixing ratios, maltodextrin concentration, dehydration time, and cutting thickness for manufacturing the best quality of gingers using molecular press dehydration were 76%, 7.2 hr, and 1.1 mm, respectively.
A Comparison of Quality and Volatile Components of Two Cucumber Cultivars Grown under Organic and Conventional Conditions
Lee, You-Seok ; Seo, Hye-Young ; Kim, Gwi-Duck ; Moon, Jae-Hak ; Lee, Young-Han ; Choi, Kyeong-Ju ; Lee, Youn ; Park, Jang-Hyun ; Kang, Jeong-Hwa ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 407~413
This study was performed to compare the quality and volatile components of two cucumber (Cucumis sativus L.) cultivars (Cheongnakhab, Ipchunakhab)-grown under organic and conventional conditions. The levels of pH and soluble solids in the organic system were similar to those in the conventional system. The hardness of the pulp in the organic cucumbers was slightly higher than that in conventional cucumber regardless of cultivar. However, the contents of chlorophyll a, b, and total chlorophyll in organic cucumbers were significantly (p<0.05) higher than those in conventional cucumber. The major volatile compound of fresh cucumber was (E,Z)-2,6-nonadienal regardless of cultivar and farming system. When classified by the identified components' functional group, the rate of aldehydes was the highest of all samples. The results indicate that the quality and volatile components in organic cucumbers were similar to those in conventional cucumbers except for hardness and chlorophyll contents regardless of cultivar.
The Rapid Detection of Antioxidants from Safflower Seeds (Carthamus tinctorius L.) Using Hyphenated-HPLC Techniques
Kim, Su-Jin ; Kim, Sang-Min ; Kang, Suk-Woo ; Um, Byung-Hun ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 414~419
Hyphenated-HPLC techniques combine the separation power of HPLC with the structural and bioactivity information provided by NMR, ESI/MS, and an on-line antioxidant screening system. The major advantages over the traditional off-line techniques are rapidity and efficiency. In this study, we used hyphenated HPLC techniques including online HPLC-ABTS, LC-NMR, and LC-MS todirectly identify the major antioxidants of safflower (Carthamus tinctorius L.) seeds. The results demonstrated that the major antioxidant compounds from on-line HPLC-ABTS analysis were identified as 8'-hydroxyarcgenin-4'-O-
-D-glucoside, N-(p-coumaroyl) serotonin, and N-feruloylserotonin. Among them, N-feruloylserotonin accounted for almost 50% of the ABTS radical scavenging activity of the total extract. The results demonstrate that HPLC hyphenated techniques can be used to rapidly screen and structurally identify antioxidants from crude plant extracts.
Antioxidant Properties of Proanthocyanidin Fraction Isolated from Wild Grape (Vitis amurensis) Peel
Lee, Hye-Ryun ; Hwang, In-Wook ; Zheng, Hu-Zhe ; Jeong, Woo-Sik ; Kim, Young-Chan ; Chung, Shin-Kyo ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 420~423
The proanthocyanidin fraction was isolated from the wild grape (Vitis amurensis) peel and its antioxidant capacities were examined to promote the utilization of wild grape by-products. The 70% acetone crude extract of the wild grape peel was fractionated with hexane, ethyl acetate, and water. The ethyl acetate fraction was applied to a Sephadex LH-20 column chromatograph, which was eluted with 50% methanol, 75% methanol, and 75% acetone. The proanthocyanidin characteristics and contents of the isolated fractions were investigated by the vanillin-
and BuOH-HCl methods. Fraction 6 had the highest proanthocyanidin content (
) among the isolated fractions. The antioxidant activities of the proanthocyanidin fraction were examined by DPPH radical scavenging, FRAP assay, and total phenolic contents. The FRAP values and total phenolic contents of the fractions ranged from 3.54 to 32.25 mmol/kg and from 4.48 to 50.80 g/100 g, respectively. The proanthocyanidin contents was strongly correlated with DPPH radical scavenging activities, FRAP values, and total phenolic contents.
Enhancement of Immune Activities of Peptides from Asterias amurensis Using a Nano-encapsulation Process
Jeong, Hyang-Suk ; Oh, Sung-Ho ; Kim, Seoung-Seop ; Jeong, Myoung-Hoon ; Choi, Woon-Yong ; Seo, Yong-Chang ; Choi, Geun-Pyo ; Kim, Jin-Chul ; Lee, Hyeon-Yong ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 424~430
Immuno-modulatory activities of peptides from Asterias amurensis were investigated using a nano-encapsulation process. The molecular weights of the peptides in the range of 5-7 kDa were separated using Sephadex G-75 gel filtration. Eighty-five percent of the nano-particles were in the 300 nm range using dynamic light scattering. The cytotoxicity of the A. amurensis nano-particles against CCD-986sk human dermal fibroblast cells was 11.64% after adding 1.0 mg/mL of the samples, which was lower than that from the control (13.28% collagen). The secretion of
from macrophages was estimated as
after adding 1.0 mg/mL of gelatin nano-particles, which was higher than the others. Prostaglandin
production from UV-induced human skin cells decreased greatly to 860 pg/mL after adding 1.0 mg/mL of the samples. Confocal microscopy revealed that nano-particles effectively penetrated the cells within 1 hour. From these results, we consider that nano-encapsulation of the peptides from A. amurensis can improve their biological functions.
Effects of Gamma Irradiation on Antioxidant, Antimicrobial Activities and Physical Characteristics of Sargassum thunbergii Extract
Lee, So-Jeong ; Song, Eu-Jin ; Lee, So-Young ; Kim, Koth-Bong-Woo-Ri ; Yoon, So-Young ; Lee, Chung-Jo ; Jung, Ji-Yeon ; Park, Na-Bi ; Kwak, Ji-Hee ; Park, Jin-Gyu ; Kim, Jae-Hun ; Choi, Jong-Il ; Lee, Ju-Woon ; Byun, Myung-Woo ; Ahn, Dong-Hyun ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 431~437
This study was carried out to determine the effect of gamma irradiation (3-20 kGy) on the antioxidant, antimicrobial activities and physical characteristics of Sargassum thunbergii (ST) extracts. When ST powder was treated by gamma irradiation, the yields and total phenolic compounds (TPC) of water extracts were increased, but radical scavenging activities were not changed. When ST extract was irradiated, the TPC and DPPH radical scavenging activities were increased. In addition, gamma irradiation of ST extract decreased viscosity and removed color. These results suggest that gamma irradiation would be a useful method for improving the physical characteristics of ST extract while maintaining native biological activities.
Physicochemical Changes in Fermented Skate (Raja kenojei) Treated with Organic Acids During Storage
Kim, Hyung-Joo ; Eo, Ji-Hyun ; Kim, Seon-Jae ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 438~444
Fermented skate has a unique ammonia-like flavor. The flavor is preferred by a few lovers of skate muscle, while women and young people may be sensitive to the odor. Organic acids were used to reduce the ammonia-like odor in fermented skate and to investigate the physicochemical properties. Fermented skate muscles were sprayed with 20 mL of acetic acid or citric acid (3, 5, and 7%) for 30 seconds and stored at
for 15 days. The physicochemical properties of organic acid-treated fermented skate were investigated during storage. The control, which was treated with distilled water, showed a higher pH value than the samples treated with organic acids. The
value increased with increasing organic acid concentration, while the
values were not significantly different among the samples. The trimethylamine (TMA) decreased with increasing in the organic acid concentration, but it was not significantly different after 9 days of storage. Ammonia-type nitrogen and ammonia-like flavoring, decreased with increasing in the organic acid concentration, whereas ammonia-type nitrogen increased with a storage period more than 6 days. In conclusion, fermented skate treated with 7% citric acid was the best treatment to reduce the ammonia-like odor.
Antioxidant Activities of Rumex crispus Extracts and Effects on Quality Characteristics of Seasoned Pork
Kim, Hyun-Jeong ; Hwang, Eun-Young ; Im, Nam-Kyung ; Park, Soo-Kyoung ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 445~451
Antioxidant activities of ethanol extracts of Rumex crispus (RC) were investigated in vitro. Contents of total polyphenols and total flavonoids in RC ethanol extracts were
, respectively. The antioxidant capacities of RC extracts were high. The RC extracts were capable of directly scavenging DPPH free radicals by acting as reducing agents. This study was also conducted to evaluate the quality characteristics of seasoned pork treated with RC extracts during storage at
for 21 days. Seasoned pork was produced containing 0, 1, and 3% RC extracts and 0.1% BHA. The DPPH scavenging effect of the seasoning sauces was increased by the addition of RC extracts. The total bacteria and TBARS values of seasoned pork with RC extracts were decreased compared to control, whereas coliform bacteria were not detected after longer storage periods. With regards to sensory evaluation, seasoned pork treated with 1% RC had stronger odor, juiciness, and tenderness compared to seasoned pork. These results suggest that it is possible to manufacture seasoned pork with RC extracts for the improvement of shelf-life and quality.
Extending the Shelf-life of Yukwa Using Secondary Packaging
Jung, Jun-Jae ; Lee, Keun-Taik ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 452~458
This study aimed at improving the packaging technology of Yukwa to improve the quality and extend the shelflife using secondary packaging. After packaging the Yukwa using an OPP film, P2, P3, and P4 packaging materials were applied secondarily. Various films including (1) P1: OPP (oriented polypropylene), (2) P2: P1+OPP/LLDPE (linear low density polyethylene), (3) P3: P1+PET (polyethylene terephthalate)/NY (nylon)/CPP (cast polypropylene) and (4) P4: P1+PET/AL (aluminum)/NY/CPP (P4) were used for packaging Yukwa. The experiment was conducted at
for 12 weeks. P1 showed the highest acid value score (1.26 mg KOH/g), and P3 had the highest peroxide value score (32.91 meq/kg) among all packaging groups. Nevertheless, these values did not exceed the guideline values of 2.0 g KOH/g and 40 meq/kg specified in the Korean food code. The overall color difference showed a tendency for decreasing Hunter 'L' values and increasing 'a' and 'b' values; however, no noticeable difference in the outer appearance was observed in any of the packaging treatments except in the P1 for greater than 10 weeks of storage. Some texture defects were observed in the Yukwa when the moisture contents dropped below 5%. The P4 packaging treatment had the lowest moisture permeability and showed the least rheological deterioration change, followed by P3 and P2. In conclusion, the use of a secondary packaging with less gas and moisture permeability was more effective for maintaining the quality and extending the shelf-life of Yukwa than other types of packaging material.
Quality Characteristics of Sponge Cakes Made with Different Quantities of Broccoli Powder
Kim, Chan-Hee ; Cho, Kyung-Ryun ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 459~467
The substitution effects of broccoli powder for flour in the preparation of sponge cake were determined by physicochemical and sensory analysis. The specific gravity and viscosity of the cake batter and cooking loss of the cake increased with an increasing amount of broccoli powder, whereas specific loaf volume and moisture content of the cake decreased. Lightness, redness, and yellowness of crust and crumb decreased with increasing broccoli powder content. A texture analyses revealed that the hardness, chewiness, gumminess, adhesiveness, and fracturability of the cake tended to increase in proportion to the amount of broccoli powder in the formula. In the sensory evaluation, cake prepared with 5% broccoli powder was similar to the control in moistness, softness, chewiness, and springiness. These results suggest that adding 5% broccoli powder is the best substitution ratio for sponge cake.
Effects of Sweet Potato Cultivars and Koji Types on General Properties and Volatile Flavor Compounds in Sweet Potato Soju
Park, Jeong-Seob ; Chung, Bong-Woo ; Bae, Jae-O ; Lee, Jun-Hyun ; Jung, Mun-Yhung ; Choi, Dong-Seong ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 468~474
Alcoholic fermentations with rice koji [Aspergillus awamori Nakazawa KCCM 60246 (black), Aspergillus kawachii KCCM 32819 (white), Aspergillus oryzae KCCM 11372 (yellow)] and improved nuruk were carried out for the preparation of sweet potato soju using two different potato cultivars (Jinhongmi and Hobak). The Jinhongmi mashes showed
, 195.6-260.5 mg glucose/100 mL, pH 4.6-4.9, 0.53-0.83% acidity and 13.2-16.2% alcohol content. The Hobak mashes showed
, 31.9-47.4 mg glucose/100 mL, pH 4.4-4.7, 0.22-0.24% acidity, and 9.6-11.2% alcohol content. The alcohol yield of the Jinhongmi mashes using black, white, yellow koji and improved nuruk were 229.2, 194.5, 238.6 and 229.3 L/ton, respectively. The alcohol yields of Hobak mashes using black, white, yellow koji and improved nuruk were 132.8, 144.4, 141.6 and 167.4 L/ton, respectively. All types of sweet potato soju showed stronger flavor and taste than Kurokirishima (Japanese sweet potato soju). Especially, soju made from Jinhongmi with white koji and Jinhongmi with improved nuruk showed the strongest levels. Flavor components of sweet potato soju included decanoic acid ethylester, dodecanoic acid ethylester, tetradecanoic acid ethylester, hexadecanoic acid ethylester, 9-octadecanoic acid ethylester, and octadecanoic acid ethylester. Although the flavor profiles of Jinhongmi soju, Hobak soju, and Kurokirishima were very similar, the flavor content of Kurokirishima soju was lower. The results of the GC volatile analysis were in good correlation with flavor and taste.
Effects of Supercritical Fluid Marc Extracts from Actinidia polygama Max. on Inflammation and Atherosclerosis
Yu, Mi-Hee ; Chae, In-Gyeong ; Choi, Jun-Hyeok ; Im, Hyo-Gwon ; Choi, Hee-Don ; Yang, Seun-Ah ; Lee, Jin-Ho ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 475~480
The fruit of Actinidia polygama, Mock-chun-ryo in Korea, has been used as traditional medicine for abdominal pain, rheumatic arthritis, and stroke. In a previous study, the ethanol extract of A. polygama Max. showed antiinflammatory activity in RAW 264.7 cells. In this study, we investigated the anti-inflammatory and anti-atherosclerosis effects of supercritical fluid marc extracts from A. polygama Max. Anti-inflammatory extracts were produced from supercritical fluid extraction of the silver vine under the following conditions; pressure, 1,500-4,500 psi, temperature
and extraction time 1-2 hr. To evaluate the anti-inflammatory and anti-atherosclerotic effects of the extracts, we studied nitric oxide (NO), prostaglandin
), and tumor necrosis factor-alpha (TNF-
) levels in RAW 264.7 cells and MMP-9 activity in human aortic smooth muscle cells (HASMC). The Marc 11 extract inhibited the production of NO,
, and TNF-
by lipopolysaccharide in RAW 264.7 cells. Moreover, the marc 11 extract inhibited TNF-
-induced MMP-9 activity in HASMC. These results indicate that the Marc 11 extract of A. polygama Max. has the potential for use as an anti-atherosclerosis agent.
Nutritional Components and Their Antioxidative Protection of Neuronal Cells of Litchi (Litchi chinensis Sonn.) Fruit Pericarp
Jeong, Hee-Rok ; Choi, Gwi-Nam ; Kim, Ji-Hye ; Kwak, Ji-Hyun ; Kim, Yeon-Su ; Jeong, Chang-Ho ; Kim, Dae-Ok ; Heo, Ho-Jin ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 481~487
The nutritional components, antioxidant, and neuroprotective effects of water and a 50% methanol extract from litchi fruit pericarp were investigated. The most abundant mineral, amino acid, and fatty acid were K, proline, and palmitic acid, respectively. In addition, the total water phenolics and 50% methanol extracts were 8.02 and 12.28 mg/g, respectively. The DPPH, ABTS radical scavenging activities and ferric reducing antioxidant power of the water and 50% methanol extracts showed dose-dependent antioxidant activity. In a cell viability assay using MTT, almost all extracts showed a protective effect against
-induced neurotoxicity, and lactate dehydrogenase leakage was also inhibited by the pericarp extracts. In particular, the 50% methanol extract showed a higher cell membrane protective effect than the water extract at the highest concentration. Consequently, these data suggest that litchi fruit pericarp can be utilized as an effective and safe functional food substances for natural antioxidants and may reduce the risk of neurodegenerative disorders.
Effects of Perilla frutescens Extract on Anti-allergic Reactions in a Mouse Model
Ko, Jung-A ; Lim, Hun-Sun ; Kim, Gun-Hee ; Park, Ji-Yong ; Han, Chan-Kyu ; Park, Hyun-Jin ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 488~493
We investigated the effect of Perilla frutescens (PF) ethanol extract powder (PF-E30) on the local allergic reaction activated by anti-DNP IgE and the mast cell-mediated immediate-type allergic reactions induced by compound 48/80 in a mouse model. One gram of PF powder extracted with 30% ethanol at
contained 12.3 mg of rosmarinic acid. Oral administration of PF-E30 (0.1 to 0.5 mg/kg body weight) significantly reduced plasma histamine levels and inhibited histamine release from peritoneal mast cells in mice activated by compound 48/80 or anti-DNP IgE. Moreover PF-E30 dose-dependently inhibited the production of antigen-induced IgE. These results indicate that the PF ethanol extract inhibits mast cell-mediated immediate-type allergic reactions in vivo and in vitro.
Monitoring Bacillus cereus and Aerobic Bacteria in Raw Infant Formula and Microbial Quality Control during Manufacturing
Jung, Woo-Young ; Eom, Joon-Ho ; Kim, Byeong-Jo ; Ju, In-Sun ; Kim, Chang-Soo ; Kim, Mi-Ra ; Byun, Jung-A ; Park, You-Gyoung ; Son, Sang-Hyuck ; Lee, Eun-Mi ; Jung, Rae-Seok ; Na, Mi-Ae ; Yuk, Dong-Yeon ; Gang, Ji-Yeon ; Heo, Ok-Sun ; Yoon, Min-Ho ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 494~501
The purpose of this study was to examine the presence of Bacillus cereus, aerobic bacteria and coliforms in the raw material of infant formulas and investigate the manufacturing process in terms of microbial safety. Among ten kinds of raw infant formula material samples (n=20), Bacillus cereus appeared in two (n=4). Aerobic bacteria were not detected in raw infant formula material or maximum 4.15 log CFU/g. Eleven species of aerobic bacteria were isolated and 76% of them were Sphingomonas paucimobilis, Pseudomonas fluorescens, Rhizobium radiobactor, or Stenotrophomonas maltophilia. A Pearson's correlation analysis revealed that the most influential factors for detecting Bacillus cereus were aerobic bacteria and coliforms. In other words, when the measured values of aerobic bacteria and coliforms were higher, the possibility that Bacillus cereus would appear increased. In a regression model to predict Bacillus cereus, the rate of appearance was correlated with aerobic bacteria and coliforms, and its contribution rate for effectiveness was 86%. Improving microbial quality control by pasteurization, spray dry, popping and extrusion resulted in a decrease in the numbers of Bacillus cereus, aerobic bacteria and coliforms in the raw materials. The results suggest that a hazard analysis and critical control point system might be effective for reducing microbiological contamination.
Heavy Metal Contents of Vegetables from Korean Markets
Yoo, Ha-Young ; Jung, Jin-Joo ; Choi, Eun-Ju ; Kang, Sung-Tae ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 502~507
This study estimated the heavy metal contents of vegetables grown in Korea (n=234). The samples were digested using the microwave method. The contents of heavy metals (Pb, Cd, As, Cr, Cu, Mn, and Zn) were determined using inductively-coupled plasma spectrometry (ICP). The average values of heavy metals in vegetables were as follows [mean (minimum-maximum), mg/kg)]; Pb 0.0026 (ND-0.0313), Cd 0.0017 (ND-0.0280), As 0.0005 (ND-0.0332), Cr 0.0156 (0.0010-0.1798), Cu 0.3767 (0.0556-1.3980), Mn 3.0214 (0.0182-26.4100), and Zn 3.5796 (0.8300-14.4600). The heavy metal contents of vegetables available on the domestic market were almost the same as or lower than those reported in other studies. Further, the weekly average intake of heavy metals was lower than the Provisional Tolerable Weekly Intake (PTWI) or the Provisional Maximum Tolerable Daily Intake (PMTDI), which was established by the FAO/WHO. Our results can be utilized as a reference to establish specific standards for various vegetables in Korea.
Antibiotic Susceptibility of Vibrio parahaemolyticus Isolated from Commercial Marine Products
Ryu, Seung-Hee ; Hwang, Young-Ok ; Park, Seog-Gee ; Lee, Young-Ki ;
Korean Journal of Food Science and Technology, volume 42, issue 4, 2010, Pages 508~513
Ninety three strains (4.2%) of Vibrio parahaemolyticus were isolated from 2,239 samples of commercial marine products during 2006-2008 in Seoul, Korea. We examined 16 antimicrobial susceptibilities of 93 V. parahaemolyticus isolates. Antibiotic resistance of V. parahaemolyticus was most frequently observed to ampicillin (93.5%), followed by cephalothin (90.3%), streptomycin (87.1%), ticarcillin (55.9%), and amikacin (40.9%). Antibiotic susceptibility was most frequently observed to nalidixic acid, chloramphenicol and ampicillin/sulbactam (100%), followed by trimethoprim/sulfamethoxazole (98.9%), gentamicin and tetracycline (82.8%), and ceftriaxone (63.4%). In addition, the isolates also displayed intermediate resistance to kanamycin (79.6%), ciprofloxacin (64.5%), amikacin (47.3%) and cefoxitin (43.0%). All isolates were resistant to more than two drugs. The most prominent multiple drug resistance was 3 drug resistance (37.6%), followed by 4 drug (24.7%), 5 drug (17.2%), and 6 drug resistance (11.8%). The most prominent multiple drug resistance pattern was the cephalothin-streptomycin-ampicillin resistance pattern (22.6%), followed by cephalothinticarcillin-streptomycin-ampicillin (18.3%) and cephalothin-ticarcillin-streptomycin-ampicillin-amikacin (9.7%). Multiple drug resistance patterns of V. parahaemolyticus from marine products require continuous monitoring.