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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of Food Hygiene and Safety
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Journal DOI :
The Korean Society of Food Hygiene and Safety
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Volume & Issues
Volume 6, Issue 3 - Dec 1991
Volume 6, Issue 2 - Jun 1991
Volume 6, Issue 1 - Mar 1991
Selecting the target year
Development of Enzyme Linked Immunosorbent Assay for Determination of Zearalenone in Animal Feeds
Journal of Food Hygiene and Safety, volume 6, issue 3, 1991, Pages 111~117
We examined to develop the enzyme linked immunosorbent assay (ELISA) for determination of zearalenone in animal feeds. Zearalenone was first converted to 6'-(carboxymethyl) zearalenone oxime(zearalenone oxime) to get a coupling site and then conjugated to bovine serum albumin(BSA) for use as immunogen and to horseradish peroxidase(HRP) for use as enzyme marker. Antibody against zearalenone was obtained after 11 weeks of immunization of rabbit with zearalenone oxime-BSA. Cross reactivity of the antibody with
were 168, 46, 26 and 20% respectiviely. A simple procedure was devised for the screening of zearalenone in feeds using ELISA. Feeds samples(5g) were extracted by blending with 25 ml of methanol-phospate butTered saline-dimethylformate(70 : 29 : 1) and the extract was filtered and aqueous filterate analyzed. It took only 1 hours to do whole procedure for the analysis of zearalenone in feeds by the direct competitive ELISA, and detectable limit was 1-100 ppb. Using this procedure, only 4 of 24 feed samples showed positive results with 3.93-7.43 ppb levels.
A Study on the Effect of Lactobacillus spp. on the Growth and Citrinin production by Penicillium citrinum
Journal of Food Hygiene and Safety, volume 6, issue 3, 1991, Pages 119~126
ABSTRACT - This study was performed to investigate the possible effect of Lactobacillus spp. on the growth and citrinin production by Penicillium citrinum. Lactobacillus bulgaricus and Lactobacillus casei were grown with Pen. citrinum in modified APT broth containing 7% of glucose and incubated at
for 15 days. Four inoculation procedures were used; (a) Lactobacillus spp. and Pen. citrinum were grown alone(Pc, Lb, and Lc), (b) both organisms were added simultaneously(ST; Pc+Lb and Pc+Lc), (c) Lactobacillus spp. was grown 3 days, then conidia of Pen. citrinum were added(LbPc and LcPc), and (d) Pen. citrinum was grown 3 days, then Lactbacillus spp. was added (PcLb and PcLc). At 0, 3, 6, 9, 12, 15 days of incubation, the growth of each organism, pH and total acidity of broth, and content of citrinin were determined. Lactobacillus spp. and Pen. citrinum, when grown associatively, influenced the growth of each other. It was observed that slower growth of Pen. citrinum when in the presence of Lactobacillus spp. than when the mold grew alone. Production of citrinin by Pen. citrinum was markedly less in the mixed culture. No apparent growth and toxin production was observed when the Lactobacillus spp. was grown 3 days, then conidia of Pen. citrinum were added(LbPc and LcPc). The above results indicate that another microorganism or competing microflora in the culture can affect the behavior of Pen. citrinum.trinum.
Kinetic Studies on Amylases from Barley and Wheat Malt
Journal of Food Hygiene and Safety, volume 6, issue 3, 1991, Pages 127~131
were extracted from barley and wheat malt, respectively. Their kinetic parameters on gultinous and nonglutinous rice starch were examined. During the germination of barley and wheat, the increaments of ATP levels were significant after 2-day germination and the levels were reduced after 5 days. The dry weights were decreased after 3 days. The activities of amylases were the highest for 6 days in the barley and wheat malt. As for
, that the substrate affinity of barley malt on nonglutionous rice starch was greater than other cases. The
from wheat malt on either type of rice starch showed high, and from barley malt on nonglutinous rice starch were high. The
from barley malt showed high substrate affinity on the glutinous rice starch, and
value of the enzyme from wheat malt on glutinous rice starch was higher than other. The substrate efficiency (
on the non glutinous rice strach was better than other cases.
High Level Expression of XMP Aminase Gene in Esherichia coli
Journal of Food Hygiene and Safety, volume 6, issue 3, 1991, Pages 133~137
In order to increase the expression of XMP aminase [EC 126.96.36.199], which catalizes the conversion of 5'-XMP to the DNA fragment containing gua A gene coding for XMP aminase from pLC 34-10 plasmid was subcloned into pBR 322, and 1.7 kb gua A gene fragment was recloned under the control of trp promoter of pDR 720, E. coli expression vector. XMP aminase activity had increased by about 17 times when compared with that of the strain earring pLC 34-10.
A Study on the Mineral Contents of Korean Common Foods and Analytic Methods 1. Sodium
Journal of Food Hygiene and Safety, volume 6, issue 3, 1991, Pages 139~145
In order to observe the Na contents, Korean common foods, especially processed foods were analyzed by Atomic Absorption Spectrophotometer. 1. The Na contents of instant noodle (ramen) was 400-900 mg/100 g and Na contents of their soup powder was 10000-16000 mg/100 g. 2. The Na contents of corns and beans was very low but their processed foods, com Dake and soybean milk, had relatively high Na contents. 3. The Na contents of meats was 40-60 mg/100 g but the Na contents of meats products was 700-900 mg/100 g. 4. The Na contents of Davoring salt was 12000-38000 mg/100 g, those of soybean products was 3000-6OOO mg/100 g, and that of seasoning MSG was 8000-17000 mg/100 g. 5. There was no statistical difference between the results of wet ash method and dry ash method in the Na contents of all food groups.
Molecular Cloning and Expression of Heat-stable Enterotoxin Gene from Swine Enterotoxigenic Escherichia coli
Journal of Food Hygiene and Safety, volume 6, issue 3, 1991, Pages 147~155
Enterotoxigenic E. coli is one of the major causative agents of the infantile diarrhea and traveler's diarrhea. The heat-stable enterotoxin(ST) is thought to be a virulence factor in the pathogenesis of the diarrhea and to be a maker for identification of the enterotoxingeic E. coli from non pathogenic E. coli. The isolate of enterotoxigenlc E. coli was isolated from swine during 1989 year(from 5 to 10 month) in the Kyong-gi and Chung-Cheong provinces, and three strains(KM-4, KM-7 and KM-12) was selected from 189 isolates of ST producing E. coli. The detection of a ST produced of the isolated E. coli was performed by the infant mouse assay(IMA). This study was designed to know optimal conditions for the production of the ST and the molecular properties of plasmids of the enterotoxigenic E. coli. Amount of ST produced were the most at initial pH 8.5~9.0 of succinate salts medium culture. The cultural time of the same medium was accumulated the highest level of ST was at the 14 to 16 hours, and then stationary phase was at the 20 hours. From this experiment the KM-7 strain was selected among ST producing strains by IMA. Partial plasmid-curing experiment was done to select plasmid encoding for ST among other plasmids and then comparing the plasmid pattern of ST producing strain(KM-7) with those of other ST non-producing strains, it is found that ST gene exists on the about 80 Kbp plasmid. Each fragment of this plasmid digested with EcoRl was ligated to vector pBR 322 and transformed into E. coli K-12. A clone producing ST(eKT 53) was selected by IMA. The EcoRl digestion pattern of the isolated plasmid(pKD 37) from the ST producing clone it is indicated that the size of the inserted fragment in eKT 53 strain is 16 Kbp. The cultured supernatant of eKT 53 strain was positive result of ST production in IMA.
Effect of Gamma Irradiation on the Microbiological and Organoleptic Qualities of Salted Sea Mustard (Undaria pinnatifida)
Journal of Food Hygiene and Safety, volume 6, issue 3, 1991, Pages 157~163
Salted sea mustard (Undaria pinnatifida) was irradiated (0, 2,4 kGy) and stored for 6 months at
, respectively. Quality deterioration of stored salted sea mustard was observed to closely relate with the growth of halophilic bacteria and yeast. Gamma irradiation with 2 to 4 kGy doses reduced initial microbial loads of salted sea mustard by 1 to 2 log orders, but had little influence on the propagation during storage. Organoleptic characteristics of the sample showed no signifiant difference between nonirradiated control and irradiated samples during storage. Thus, gamma irradiation was little effective for improving the microbiological and organoleptic qualities of salted sea mustard associated with its storage stability.
Changes in Physico-Chemical Properties of Salted Sea Mustard (Undaria Pinnatifida) by Gamma Irradiation
Journal of Food Hygiene and Safety, volume 6, issue 3, 1991, Pages 165~169
The effect of gamma irradiation on physico-chemical properties of salted sea mustard (Undaria pinnatifida) was investigated. Chlorophyll and carotenoid pigment of salted sea mustard were partially decreased by irradiation. However there was no significant difference in the retention rate of pigment between control and 2 kGy-irradiated samples after six months of storage at around
, ranging values of 74 to 77% in chlorophyll and 54 to 56% in carotenoid. Total organic acids and volatile acids associated with the organoleptic quality of sea mustard increased in the samples of lower salt concentrations and of higher storage temperatures. The softening of sample tissue by irradiation was shown to be correlated with the extraction properties of alginic acid.
Skin and Eye Irritation Test of Bovine Somatotrophine-sustained Release (BST-SR) in Rabbits
Journal of Food Hygiene and Safety, volume 6, issue 3, 1991, Pages 171~177
According to the Established Regulations of National Institute of Safety Research, the skin-irritation test of BST-SR (Lucky Ltd.) was perfonned for seven days in New Zealand White Rabbits. During treatment periods no significant clinical symptom was observed. Significant changes such as erythema, scar tissue and edema were not shown on the applicating sites. According to Primary Irritation Index of Draize, skin irritation rate was assessed as "Zero". The eye irritation of BST-SR (Lucky Ltd.) was examined in nine New Zealand White rabbits, based on the Established Regulation of National Institute of Safety Research. 0.1 ml of test material was dropped on right eye, and after 20~30 seconds, three rabbits' eyes were cleaned with wann saline for 1 minute. Other six rabbits' eyes were left uncleaned. The untreated left eyes were negative control. The lesions of cornea, iris and conjuntiva were assessed by the Grade table (from the Regulation of National Institute of Safety Research), and it is concluded that BST-SR has no eye-irritation.
Antigenicity Test of Bovine Somatorophin(BST) in Guinea pigs and Rabbits
Journal of Food Hygiene and Safety, volume 6, issue 3, 1991, Pages 179~183
Antigenicity tests-ASA(Active Systemic Anaphylaxis), PSA(Passive Systemic Anaphylaxis), PCA(Passive Cutaneous Anaphylaxis)- of Bovine Somatotrophine(BST, Lucky Ltd.) were performed according to the established regulations of National Institude of Safety Research. The results were as follows: 1. No specific clinical signs related anaphylaxis were observed. Therefore, it was considered that BST has no antigenicity in guinea pigs and rabbits. 2. No blue spots were observed on the back of guinea pig in the peA test; BST-related IgE was not produced.
Acute Toxicity of Bovine Somatotrophine-Sustained Release(BST-SR) in Rats and Mice
Journal of Food Hygiene and Safety, volume 6, issue 3, 1991, Pages 185~189
This study was carried out to investigate whether acute toxicity of BST-SR is or not. Single dose of BST-SR was given to both sexes of Spraqe-Dawley rats and ICR mice, subcutaneously. No significant toxic symptom was observed in single treated rats and mice during the experimental period. In gross and microscopic observation, no significantly different abnormality observed between the several organs of tested animals and control animals. Therefore, it was concluded that BST-SR was nontoxic when BST-SR was subcutaneously administered to rats and mice up to 1000 times of clinical dose.