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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 43, Issue 6 - Dec 2011
Volume 43, Issue 5 - Oct 2011
Volume 43, Issue 4 - Aug 2011
Volume 43, Issue 3 - Jun 2011
Volume 43, Issue 2 - Apr 2011
Volume 43, Issue 1 - Feb 2011
Selecting the target year
Analysis and Monitoring of Residues of Aminoglycoside Antibiotics in Livestock Products
Kang, Young-Woon ; Joo, Hyun-Jin ; Kim, Yang-Sun ; Cho, Yu-Jin ; Kim, Hee-Yun ; Lee, Gwang-Ho ; Kim, Mee-Hye ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 1~5
DOI : 10.9721/KJFST.2011.43.1.001
It is possible that veterinary medicines remain in livestock food products, according to the use of many and various veterinary medicines to protect against disease when livestock animals are breed in limited space. Concentrated and continuous monitoring of residues is needed due to increases in resistance to antibiotics and side effects by eating livestock food products. We developed an analysis method for detecting streptomycin, dihydrostreptomycin, neomycin, gentamicin and spectinomycin in meat using LC/MS/MS and measured sensitivity, precision, accuracy, linearity and recovery according to CODEX guidelines to acquire confidence in the analysis method. Based on the results, we acquired good sensitivity compared to the maximum residue limit (MRL) as limits of detection (LOD) were 0.002-0.016 mg/kg and limits of quantification (LOQ) were 0.006-0.050 mg/kg. The analysis method satisfied the CODEX guidelines. The linearity (
) values of aminoglycoside antibiotics were 0.9936-0.9980, recoveries were 60-110% and relative standard deviations (RSD) were within 15%. As a result of monitoring for residues in a total 250 samples of livestock foods such as pork, chicken, and beef by the confirmed method, dihydrostreptomycin and gentamicin were detected in 5 pork samples. The residues of these antibiotics were within the MRLs. Thus, the detection ratio was 2% as 5 samples were identified from 250 samples.
A Study on Residual Amounts of Vinyl Chloride/Vinylidene Chloride in Poly(vinyl chloride)/Poly(vinylidene chloride) Food Packaging using Headspace GC/MS
Sung, Jun-Hyun ; Kwak, In-Shin ; Park, Sung-Kwan ; Kim, Hyung-Il ; Lim, Ho-Soo ; Lee, Ju-Young ; Byun, Mi-Yun ; Kim, So-Hee ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 6~11
DOI : 10.9721/KJFST.2011.43.1.006
Vinyl chloride (VC) and vinylidene chloride (VDC), which may be present in poly(vinyl chloride) (PVC) and poly(vinylidene chloride) (PVDC) food packaging, were analyzed by using a headspace-gas chromatograph (GC)/mass spectrometer (MS) equipped with a PLOT Q column. 1-Chloropropane (1-CP) was used as an internal standard. The determinations of VC and VDC were carried out by monitoring the characteristic ions for each compound: m/z=61, 62, 64 and m/z=61, 96, 98, respectively. The method validated in this study can be suitable for the compliance test of EU regulation. Among 103 food packaging samples, VC and VDC were not detected, except in one PVDC food package. However, the detected level of VDC in the sample was below the EU regulatory specific limitation.
Proteomic Characteristics of Calcium Enriched King Oyster Mushroom (Pleurotus eryngii)
Bae, Hee-Sun ; Kim, Dae-Hyun ; Choi, Ung-Kyu ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 12~16
DOI : 10.9721/KJFST.2011.43.1.012
This study was conducted to identify the differences in proteomic characteristics between Ca-enriched king oyster mushrooms and general king oyster mushrooms. A combined high-throughput proteomic approach was employed to determine the expression profiles and identity of proteins using 2-dimensional gel electrophoresis and matrix-assisted laser desorption ionization time-of-flight (MALDI-TOF) mass spectrometry. The overall distribution patterns of the proteins were quite similar, but many of the protein spot intensities varied. A total of 10 proteins, representing a significant difference in the quantities of protein betweenthe two types of mushrooms, were successfully identified. Among these proteins, eight kinds were increased in the Ca-enriched king oyster mushrooms and two kinds were decreased. This study showed that proteomic analysis can help define specific changes in protein level and composition, which can occur in mushrooms where Ca content may or may not be enriched.
Analysis of Formaldehyde in Fisheries Products
Kim, Hyun-Ah ; Jang, Jin-Wook ; Kim, Do-Hyeong ; Lee, Hwee-Jae ; Lee, Soo-Min ; Chang, Ho-Won ; Lee, Kwang-Soo ; Lee, Chang-Hee ; Jang, Young-Mi ; Kang, Chan-Soon ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 17~22
DOI : 10.9721/KJFST.2011.43.1.017
In this study, formaldehyde in various fisheries products was previously derivatized with acetylacetone and subsequently analyzed by using HPLC-PDA. The formaldehyde contents ranged from 0.07 to 73.74 mg/kg. The compound was significantly higher in both mollusks (0.34-12.38 mg/kg) and crustaceans (0.09-73.74 mg/kg) than in fish (0.07-3.35 mg/kg) and shellfish (0.50-3.90 mg/kg). This difference was due to storage time and temperature. In general, fish and shellfish are sold live or in refrigerated form with shorter a shelf-life, but mollusks and crustaceans are distributed in cold or frozen systems with a longer shelf-life. Using food intake data from a report of the National Health and Nutrition Survey, the daily human exposure level to formaldehyde was 0.58% of the ADI. The results from this study might provide fundamental information to confirm naturally-originating or fraudulent formaldehyde treatment in fisheries products.
Effect of Brand Recognition and Familiarity on Consumer Preferences for Commercial Rice Wines (yakju)
Lee, Seung-Joo ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 23~29
DOI : 10.9721/KJFST.2011.43.1.023
The objectives of this study were to investigate the effects of brand familiarity and brand recognition on the acceptance of 10 commercial Korean rice wines (yakju). For the consumer preference testing, 104 rice wine drinkers (males, 56; female, 48) from their 20's to 40's were recruited. Consumers first rated the preferences and purchasing intent of the samples without accompanying information about each sample. During a break, brand familiarities and demographics were surveyed. The consumers then rated the preferences and purchasing intent with information about each sample. An analysis of variance was constructed to evaluate the effect of gender, age, and samples on the liking and purchasing intent of the rice wine products. Significant differences were observed for the likings and purchasing intents among the 10 samples with and without brand information, respectively. A paired t-test was performed to evaluate the effect of brand recognition between with and without brand information. A significant effect of brand recognition was confirmed, particularly for the samples with higher levels of brand familiarity. Internal preference mapping was performed to understand the overall relationships between each consumer's liking of the 10 samples with and without brand information. Acceptance tended to shift toward more familiar products when the information was presented.
Effects of a Carbohydrase Mixture, Ultrasound, and Irradiation Treatments on the Physical Properties of Defatted Mustard Meal-based Edible Films
Yang, Hee-Jae ; Noh, Bong-Soo ; Kim, Jae-Hun ; Min, Sea-C. ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 30~38
DOI : 10.9721/KJFST.2011.43.1.030
Effects of depolymerization treatments of a carbohydrase mixture (CM), ultrasound, and irradiation on the physical properties of defatted mustard meal-based edible films (DMM films) were investigated. DMM hydrocolloids were added to CM (0.42% (w/w solution)), treated by ultrasound (500-700 W, 10-30 min) or
-ray (40-100 kGy) to prepare film-forming solutions. Films were formed by drying. The CM treatment at 0.42% (w/w), pH 5.5, and 40-
with a 0.5 hr incubation time resulted in the highest colloidal stability in the film-forming solution. The depolymerization treatments did not dramatically change the water vapor permeability of the films. The solubility of the film decreased up to 53.1% by the CM treatment. The ultrasound treatment (700 W-30 min) decreased tensile strength and elongation. The ultrasound treatment (600 W-20 min) resulted in more compact and uniform structures of the films. Flavor profiles were differentiated by the power level and the time of the ultrasound treatment.
An Investigation of Microbial Contamination of Ready-to-Eat Products in Seoul, Korea
Kim, Hee-Yun ; Oh, Seon-Woo ; Chung, So-Young ; Choi, Seon-Hee ; Lee, Ji-Won ; Yang, Ji-Yeon ; Seo, Eun-Chae ; Kim, Yong-Hoon ; Park, Hee-Ok ; Yang, Cheul-Young ; Ha, Sang-Chul ; Shin, Il-Shik ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 39~44
DOI : 10.9721/KJFST.2011.43.1.039
This study was carried out to examine microbiological contamination of ready-to-eat products and to propose a draft-standard and specifications according to food types. RTE foods were classified into 6 groups including fish products, meat products, breads, rices, salads, and fresh cut foods. The prevalence rates of pathogens detected from all samples were compared among food categories. The pH ranges for all RTE samples were between 3.8 and 7.3. Total aerobic cell counts ranged from 2 to 6 log CFU/g. Bread, rice and fresh-cut foods showed significantly higher counts, which ranged above 4.0 log CFU/g among the samples. Two kinds of rice were above the level of the KFDA Food Code standard for Eschrichia coli. The prevalence rate of E. coli in the rice was 6.7%. For Staphylococcus aureus, one fish product and one bread-product had levels above 2 log CFU/g. Bacillus cereus counts for all samples were below the level of 3 log CFU/g. Listeria monocytogenes was not detected in the samples. Therefore, these data suggest that the primary microbial hazard factors for ready-to-eat foods and risk assessments should focus on E. coli, S. aureus, and B. cereus.
Sourdough and Bread Properties Utilizing Different Ratios of Probiotics and Yeast as Starters
Chae, Dong-Jin ; Lee, Kwang-Suck ; Jang, Ki-Hyo ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 45~50
DOI : 10.9721/KJFST.2011.43.1.045
In this study, the influence of mixed starter compositions using Saccharomyces cerevisiae and three mixed probiotics, including Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus on sourdough and bread preparation was examined. The following probiotic and yeast mixing ratios were used: Exp. 1, probiotics:yeast=2.0:0.1; Exp. 2, 1.5:0.1; Exp. 3, 1.0:0.1 (g/g). Starters for the sourdough preparation were incubated separately for 15 hr, combined, then further incubated for 10 hr. Exp 2 resulted in an increase in the numbers of probiotics and yeast in sourdough by 100 times but reduced pH. This is also reflected by the extent of the acidity increase in sourdough produced in Exp. 2. Among the three groups, bread volume and crumb elongation increased in Exp. 2, but crumb fineness and aroma compounds were not significantly different. In a sensory evaluation, flavor, taste, and overall acceptance for the sourdough produced in Exp. 2 improved markedly.
Antioxidative Activities and Components of Gardenia jasminoides
Yang, Hye-Jung ; Park, Mi-Jung ; Lee, Heum-Sook ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 51~57
DOI : 10.9721/KJFST.2011.43.1.051
From the total methanolic extract of Gardenia jasminoides (Rubiaceae), various antioxidative characteristics were identified in terms of nitrite scavenging ability, 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical cation inhibition, superoxide dismutase (SOD)-like activity, and elongation effect of lipid peroxidation using Rancimat. After successive partitioning with n-hexane, chloroform, n-butanol, and water, potent nitrite scavenging abilities were shown in the n-butanol fraction and water fraction, and
values were 183 ppm and 194 ppm, respectively. As for ABTS radical cation inhibition, the chloroform fraction was most potent and its
was 159 ppm. SOD-like activity was slightly low in all of the fractions. The elongation effect of lipid peroxidation also increased dose-dependently and the antioxidative index (AI) of the total methanolic extract was 2.93 in 1000 ppm, which was more effective than 1.66 of butylated hydroxy anisol in the same concentration. The compounds I and II were isolated through silica gel column chromatography of the active fractions, and identified as geniposide and crocin, respectively, by
spectral data. The
values for the nitrite scavenging abilities of geniposide and crocin were 940 ppm and 77 ppm, respectively. In ABTS radical cation inhibition, the
values of geniposide and crocin were 684 ppm and 549 ppm, respectively. And the
value for SOD-like activity of crocin was 259 ppm, which was much smaller than 453 ppm by the positive control, chlorogenic acid. The
value of geniposide could not be identified.
Monitoring the Sugar Content and Intake in School Meals from Incheon and Chuncheon
Kim, Hee-Yun ; Park, Se-Jong ; Chung, So-Young ; Choi, Seon-Hee ; Oh, Sun-Woo ; Lee, Jin-Sook ; Choi, In-Sun ; Shin, Min-Su ; Song, Jae-Sang ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 58~64
DOI : 10.9721/KJFST.2011.43.1.058
The purpose of this study was to analyze the content and consumption of total sugar from school lunches at Incheon and Chuncheon. The samples were collected from eight elementary schools and eight middle schools in Incheon and Chuncheon for 15 days. The analysis of total sugar content was performed for 1334 main dishes, side dishes, and desserts, which were supplied by elementary and middle school foodservices. Total sugar content was extracted from various types of food with 50% ethanol after defatting. We simultaneously analyzed sugars such as fructose, glucose, sucrose, maltose, and lactose by a high performance liquid chromatography with refractive index detector. The average lunch intake for elementary school and middle school students was
, respectively. The total sugar content in desserts was
in side dishes, and
in main dishes. Among side dishes, fried foods, stir-fried foods, and sauces contained the highest amounts of total sugar. The total sugar intake was
in side dishes, and
in main dishes. Main and side dishes with a high total sugar intake included cooked rice with seasoning, fried foods, stir-fried foods, and preserved foods. The average total sugar intake per meal for elementary school, middle school, and all students was
, respectively. We have provided useful information to decrease the intake of total sugar in school lunches. It is recommended that total sugar intake be continuously monitored.
Anti-inflammatory Effect of Ethanol Extract from Eupatorium japonicum
Lee, Han-Na ; Lim, Do-Young ; Lim, Soon-Sung ; Kim, Jong-Dai ; Yoon, Jung-Han ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 65~71
DOI : 10.9721/KJFST.2011.43.1.065
Eupatorium japonicum belongs to a family of Asteraceae plants and flowers of E. japonicum have been consumed as a tea. In this study, we investigated whether E. japonicum extract inhibits lipopolysaccharide (LPS)-induced inflammatory responses in Raw264.7 macrophages. The cells were treated with various concentrations (0, 1, 2.5, 5, or 10 mg/L) of 70% ethanol extract from E. japonicum flowers (EJE) in Raw264.7 cells. LPS-induced nitric oxide (NO) and prostaglandin
) production were inhibited by EJE up to 67% and 49% of these productions, respectively without any reduction of viable cell numbers. EJE reduced LPS-induced expression of inducible NO synthase (iNOS) and cyclooxygenase (COX)-2 proteins and their corresponding mRNA levels. Additionally, EJE decreased the levels of interleukin (IL)-6, IL-1
, and tumor necrosis factor (TNF)-
mRNA. EJE was further fractionated with water, butanol, ethylacetate (EA), hexane, or methylene chloride (MC). Among the resulting five fractions, EA and MC, respectively from EJE significantly inhibited LPS-induced NO production (each inhibition rate was 85.3% of 10 mg/L EA fraction and 97.2% of 10 mg/L MC fraction) without significant cytotoxicity in Raw264.7 cells. These results indicate that EJE exhibits powerful effects of anti-inflammation and can be developed as a potential anti-inflammatory agent.
Mucosal Immunoadjuvant Activity of Korean Mistletoe Lectin-C
Kim, Jin-Chul ; Yoon, Taek-Joon ; Song, Tae-Jun ; Kim, Young-Hoon ; An, Hyo-Sun ; Kim, Jong-Bae ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 72~76
DOI : 10.9721/KJFST.2011.43.1.072
The adjuvant effects of Korean mistletoe lectin-C (KML-C) were investigated following the oral administration of KML-C with ovalbumin (OVA) as an antigen. Mice were orally immunized with OVA alone or admixed with various doses of KML-C or cholera toxin (CT), and the titer of OVA-specific antibody in the serum and mucosal secretions were determined. OVA+KML-C-treated mice showed high titers of IgA specific to CT in mucosal secretions. The antibody titers in the serum of OVA+KML-C-treated mice were comparable to those in the serum of OVA+CT-treated mice. When mice were immunized with OVA+KML-C or with CT alone and subsequently injected with OVA on the footpads after the primary immunization, they showed a more significant increase in delayed-type hypersensitivity reactions than when they were administered CT alone. These results suggest that KML-C is a potent immunoadjuvant that enhances both humoral and cellular immunity by the mucosal immune system.
Quality Characteristics of Buckwheat (Fagopyrum esculentum) Soksungjang
Choi, Hye-Sun ; Lee, Sung-Young ; Baek, Sung-Yeol ; Koo, Bon-Sung ; Yoon, Hyang-Sik ; Park, Hye-Young ; Yeo, Soo-Hwan ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 77~82
DOI : 10.9721/KJFST.2011.43.1.077
This study was conducted to provide information for improving the quality characteristics of Buckwheat Soksungjang (BWS). We determined aminotype nitrogen content, total microbial flora counts, the population of Bacillus cereus, presence of volatile compounds, fibrinolytic activity, antioxidant activity, ACE inhibition rate, and a sensory evaluation. The aminotype nitrogen increased gradually during fermentation. We found a decreasing population of B. cereus during fermentation, thus, the edible period for BWS was more than 30 days after fermentation. Acetaldehyde, butanol, and pyrazine were detected as volatile compounds after fermentation. The fibrinolytic activities of a 10% BWS water extract were high at 120.8 units compared to the control (71.6 units). In a sensory evaluation, Soksungjang with 60% added BW showed a significantly higher score (p < 0.001) for color, taste, smell, texture, and overall. The results suggest that a new type of shortened fermented soybean paste had good safety, bioactivities, and sensory characteristics within 4 weeks.
Effects of Ramie Leaves on Improvement of Lipid Metabolism and Antiobesity Effect in Rats Fed a High Fat/High Cholesterol Diet
Lee, Jae-Joon ; Park, Mi-Ran ; Kim, Ah-Ra ; Lee, Myung-Yul ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 83~90
DOI : 10.9721/KJFST.2011.43.1.083
This study was performed to investigate the effects of ramie (Boehmeria nivea) leaf powder on improvements in lipid metabolism in serum, liver and adipose tissue, and the anti-obesity effect in rats fed a high fat/high cholesterol diet for 4 weeks to induce a hyperlipidemic and obese model rat. Male Sprague-Dawley rats weighting 210 g were divided into four groups; a normal diet group (N), a high fat/high cholesterol diet group (HFC), a high fat/high cholesterol diet with 5% ramie leaf powder group (HFC-RL), and a high fat/high cholesterol diet with 10% ramie leaf powder group (HFC-RH). The body weight gain increased with a high fat/high cholesterol diet, but gradually decreased in the ramie leaf powder fed groups compared with the HFC group. The liver index in the HFC group was highest among the four groups, although the difference was not significant compared with the ramie leaf powder fed groups. The adipose tissues weight in the HFC group was heavier than that of the N group, whereas those of groups fed ramie leaf powder decreased gradually. Alkaline phosphatase activity was not different between the HFC groups, but serum alkaline aminotransferase and lactate dehydrogenase activities decreased significantly after ramie leaf powder feeding. Levels of serum triglyceride, total cholesterol, LDL-cholesterol, atherogenic index and cardiac risk factors tended to decrease in the ramie leaf powder fed groups compared with the HFC group, whereas serum HDL-cholesterol level decreased in the HFC group and markedly increased in the ramie leaf powder fed groups. Levels of triglyceride and total cholesterol in the liver were significantly lower in the ramie leaf powder fed groups than in the HFC group. Levels of triglyceride and total cholesterol in adipose tissues were also lower in the ramie leaves powder fed groups than in the HFC group. The activities of heparinreleasable lipoprotein lipase (LPL) and total-extractable LPL in adipose tissues increased in the HFC group compared to that of the N group, but those of the ramie leaf powder fed groups decreased significantly. These results suggest that ramie leaf powder may improve lipid metabolism in serum, liver and adipose tissue and potentially reduce lipid storage.
Microbiological Quality of Fresh-Cut Produce and Organic Vegetables
Jo, Mi-Jin ; Jeong, A-Ram ; Kim, Hyun-Jung ; Lee, Na-Ri ; Oh, Se-Wook ; Kim, Yun-Ji ; Chun, Hyang-Sook ; Koo, Min-Seon ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 91~97
DOI : 10.9721/KJFST.2011.43.1.091
This study was performed to assess the microbiological quality and potential health risk of fresh-cut produce and organic vegetables sampled from supermarkets and department stores in Korea. A total of 96 samples comprised three types of fresh-cut produce (sprouts, mixed-vegetables, fruit) and three types of organic vegetables (lettuce, perilla leaf, green pepper). The samples were analyzed for total viable cell counts, coliforms, Enterobacteriaceae, Escherichia coli, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Staphylococcus aureus. The microbiological counts of fruit were very low. Sprouts were highly contaminated by total viable cell counts (
log CFU/g), Enterobacteriaceae (
log CFU/g), and coliforms (
log MPN/g), and showed a high incidence level of B. cereus (
log CFU/g). Of the fresh-cut produce analyzed, six (13.6%) mixed-vegetable salads were E. coli positive. S. aureus was detected in only one sprout sample and one mixed-vegetable salad, and its contamination levels were under 2 log CFU/g, which is appropriate for Korean standards (<3 log CFU/g) of fresh-cut produce. Of the organic vegetables, lettuces were highly contaminated by total viable cell counts (
log CFU/g), Enterobacteriaceae (
log CFU/g), and coliforms (
log MPN/g). Two (13.6%) organic lettuce and one (7.1%) perillar leaf sample were E. coli positive, and S. aureus was detected in one lettuce and two perilla leaf samples. Salmonella spp., Vibrio parahaemolyticus, and Listeria monocytogenes were not detected in any of the fresh-cut produce or organic vegetables analyzed.
Effect of Postharvest Treatments on Storage Quality of Buckwheat Sprouts
Lee, Hyun-Hee ; Hong, Seok-In ; Kim, Dong-Man ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 98~104
DOI : 10.9721/KJFST.2011.43.1.098
The storage quality of fresh buckwheat sprouts, as influenced by pretreatment and packaging within processing steps, was investigated to establish appropriate postharvest handling treatment for the commodity. After harvest, the sprouts were dipped in chlorine water (100 ppm), rinsed twice with clean water, pre-cooled with iced water, de-watered, and packed in plastic trays. Sprout samples taken from each processing step were stored at
for 6 days to measure quality attributes. Viable cell counts of mesophilic aerobes and coliform bacteria were lower by about 1 log scale in the postharvest treated samples compared to an untreated control, although the initial microbial reduction due to the postharvest treatments was offset by cell growth during storage. All sprout samples showed a decrease of fresh weight by approximately 4% after 6 days of storage. However, moisture and soluble solid contents were maintained at the initial levels of the sprouts. No significant difference in surface color was observed among sample treatments. For sensory properties including discoloration, wilting, decay, and visual quality, there were no significant differences among sample treatments. The present results suggest that proper postharvest processing treatments can exert positive effects on extending the shelf-life of fresh buckwheat sprout.
Authentication of Rapeseed Oil Using an Electronic Nose Based on Mass Spectrometry
Hong, Eun-Jeung ; Son, Hee-Jin ; Choi, Jin-Young ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 105~109
DOI : 10.9721/KJFST.2011.43.1.105
To determine mixing ratios for mixtures of rapeseed oil and other oils, an electronic nose (E-nose) based on a mass spectrometer system was used. Rapeseed oil was blended with soy bean oil or corn oil at ratios of 100:0, 97:3, 94:6, 91:9, 88:12, 85:15, and 80:20, respectively. The intensities of each fragment from the mixed rapeseed oil by E-nose based on MS were completely different from those of the soy bean oil and corn oil. The obtained data were used for discriminant function analysis (DFA). DFA plots indicated a significant separation of pure rapeseed oil and soy bean oil or corn oil and their mixtures. The added concentration of soy bean oil or corn oil to rapeseed oil was highly correlated to the first discriminant function score (DF1). When soy bean oil was added to rapeseed oil, it was possible to predict the following equation: DF1=-0.170*conc. of soy bean oil+0.431 (
). For corn oil the equation was: DF1=-0.1*conc. of corn oil+0.4 (
). The use of an E-nose based on a MS system is as an efficient method for the authentication of pure rapeseed oil.
Ovalbumin Induces Cyclooxygenase-2 and Inducible Nitric Oxide Synthase Expression
Lee, A-Neum ; Park, Se-Jeong ; Jeong, Ae-Ri ; Lee, Jae-Ran ; Park, Hye-Jeong ; Kim, Soo-Jung ; Min, In-Soon ; Youn, Hyung-Sun ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 110~113
DOI : 10.9721/KJFST.2011.43.1.110
Egg allergies are the most prevalent food hypersensitivity in children. The major egg allergens are proteins, such as ovalbumin (OVA) and ovomucoid (OVM), which are mainly contained in egg whites. OVA is the major protein in egg white, comprising 54% of the total protein content. OVA has been widely used in experimental inhalant and dietary allergy animal models, but its mechanism has not been clearly identified. In this study, we showed that OVA induced nuclear factor-
activation. OVA also induced the expression of cyclooxygenase-2 and inducible nitric oxide synthase. These data suggest new approaches for developing efficient anti-allergic strategies.
Modulation of Cytotoxic Effects of Resveratrol by Its Anti- or Pro-oxidant Properties
Kim, Da-Ram ; Hong, Jung-Il ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 114~118
DOI : 10.9721/KJFST.2011.43.1.114
Resveratrol is a polyphenolic compound frequently found in the diet, and its physiological actions have been extensively investigated. In the present study, modulation of the antioxidant and cytotoxic properties of resveratrol at different pHs by various antioxidants were investigated. To measure its antioxidant effects, resveratrol was incubated at different pHs, including 6.5, 7.4, and 8.0. Resveratrol incubated at pH 6.5 showed significantly higher DPPH radical scavenging activity, whereas resveratrol incubated at pH 8.0 did not show antioxidant effects. Resveratrol produced much higher amounts of
at pH 8.0 than 7.4. The cytotoxic effects of resveratrol on HeLa cells were significantly enhanced by several antioxidants, including superoxide dismutase, N-acetyl cysteine, glutathione, and ascorbic acid. The present results suggest that resveratrol shows anti- or pro-oxidant effects in different cellular organelles according to the pH conditions, and blocking of reactive oxygen species from resveratrol enhances its cytotoxic effects.
Comparison of Real-Time PCR and Culture Methods for Detection of Campylobacter jejuni in Various Foods
Chon, Jung-Whan ; Hyeon, Ji-Yeon ; Hwang, In-Gyun ; Kwak, Hyo-Sun ; Han, Jeong-A ; Kim, Moo-Sang ; Kim, Jong-Hyun ; Song, Kwang-Young ; Seo, Kun-Ho ;
Korean Journal of Food Science and Technology, volume 43, issue 1, 2011, Pages 119~123
DOI : 10.9721/KJFST.2011.43.1.119
In this study, performances of culture methods using two selective media and real-time PCR were evaluated for detection of Campylobacter jejuni (C. jejuni) in various food samples. Sausage, ground beef, and radish sprouts inoculated with C. jejuni were enriched in Hunt broth and then streaked onto modified cefoperazone charcoal deoxycholate agar and Preston agar, followed by incubation under microaerobic conditions. The enriched Hunt broth (1 mL) was used in real-time PCR assay. No statistical differences were observed in sensitivity among the two selective media and real-time PCR for sausage and ground beef. However, the number of positives by real-time PCR in radish sprouts was much higher than the two selective media (p<0.05). It appears that real-time PCR could be used as an effective screening tool to detect C. jejuni, particularly in foods with a high number of background microflora such as fresh vegetables.