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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Preservation
Journal Basic Information
Journal DOI :
The Korean Society of Food Preservation
Editor in Chief :
Kwang Duk Moon
Volume & Issues
Volume 17, Issue 6 - Dec 2010
Volume 17, Issue 5 - Oct 2010
Volume 17, Issue 4 - Aug 2010
Volume 17, Issue 3 - Jun 2010
Volume 17, Issue 2 - Apr 2010
Volume 17, Issue 1 - Feb 2010
Selecting the target year
Fruit Quality, Total Phenol Content, and Antioxidant Activity of Fruit Obtained from a Sustainably Managed vs Conventionally Managed Asian Pear (Pyrus pyrifolia Nakai) Orchard
Jo, Jung-An ; Kim, Wol-Soo ; Choi, Hyun-Sug ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 169~173
Although fruit grown under sustainable farming conditions is believed to be healthier for humans than is fruit grown by conventional cultivation, little scientific information on the characteristics of fruit produced using these two farming systems is available in Korea. Therefore, weinvestigated fruit quality, total polyphenolic contents, and anti-oxidant activities in 'Niitaka' pears grown under sustainable and conventional farming management systems. Treatmentsincluded use of a chitin compost admixed with liquid chitin fertilizer (plot A), and use of a chitin compost admixed with liquid chitin fertilizer treated by infrared radiation (plot B). Plots C and D used conventional management systems. Fruit qualities at harvest differed between both sustainable plots A and B and the conventional plots C and D. The average values of firmness and total polyphenolic content in fruit harvested from sustainable plots were not significantly greaterthan those of fruit grownin conventional plots, after 60 days of storage. Fruit grown in all plots had low polyphenol oxidase (PPO) activity at harvest but this increased during storage. Fruit from sustainable plot B showed an increased electron donating ability compared with fruit grown using the other systems.
Quality Changes in 'Hayward' Kiwifruit Wine Fermented by Different Yeast Strains
Towantakavanit, Korsak ; Park, Yang-Kyun ; Park, Yong-Seo ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 174~181
The yeast strains used for fermentation are known to influence the qualities of wine. We investigated the effects of fermentation using different yeast strains on the properties of wine produced from 'Hayward' kiwifruit (Actinidia deliciosa). The physicochemical characteristics of wine produced using various yeast strains for fermentation were also analyzed. Saccharomyces cerevisiae Gervin No.5 strain (GVN), S. bayanus Lavin strain EC1118 (EC1118), and S. cerevisiae Red star Davis No. 796 (No.796) are commercial dry yeast strains selected for optimization of fermentation. Although the soluble solid contents of samples fermented by all three yeast strains decreased by a similar extent, the levels of alcohol production differed, particularly during the first week of fermentation. Use of the GVN strain resulted in the highest alcohol concentration (13.8%, v/v), whereas fermentation with No.796 and EC1118 strains yielded alcohol contents of 13.0% and 12.5% (both v/v), respectively. Upon sensory evaluation, GVN-fermented wine had a strong taste and bitterness, with high acid and alcohol contents. Wine fermented using No.796 had a chemical profile similar to that of GVN-fermented product, but the taste remained sweet, consistent with the lower alcohol content. EC1118-fermented wine was soft and sweet in taste, high in flavor, and had a low alcohol content. Total phenolic levels and antioxidant activities in wine fermented by EC1118 were significantly higher than in wines prepared using No.796 or GVN. When previously described characteristics were additionally considered, EC1118 was selected as an optimum strain for further study. In conclusion, fermentation of kiwifruit using different yeast strains yielded wines with distinct characteristics. The yeast strain EC1118 had the most desirable properties, and is considered suitable for kiwifruit fermentation. Valuable attributes of wine fermented by this yeast include overall sensory acceptance, an appropriate level of total phenolics, and good antioxidant activity.
Quality Properties of Baechu kimchi treated with Black Panax ginseng Extracts during Fermentation at Low Temperature
Mo, Eun-Kyoung ; Kim, Seung-Mi ; Yun, Beom-Sik ; Yang, Sun-A ; JeGal, Sung-A ; Choi, Young-Sim ; Ly, Sun-Yung ; Sung, Chang-Keun ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 182~189
To develop a new functional kimchi with cognition-enhancing properties, black Panax ginseng extract (0.5-5%, w/w) was added to a baechu kimchi preparation and the mixture stored at
for 30 days. Compared with control kimchi, the L values of ginseng-treated material were significantly decreased, but the a and b values were increased. The hardness value of ginseng-treated kimchi was significantly higher than that of control material from the
day of storage. The edibility period of baechu kimchi treated with ginseng was prolonged by approximately 15 days compared with control kimchi. This resulted from decreases in the numbers of lactic acid bacteria and yeasts during the final stages of fermentation in ginseng-treated material. Inhibition of acetylcholinesterase activity by ginseng-treated kimchi was 2-fold higher than that of control material. A strong ginseng flavor and a bitter taste were evident in kimchi treated with 5% (w/w) ginseng, and sensory quality was thus decreased compared with control material. It was concluded that an appropriate concentration of black ginseng extract was 3% (w/w) in preparation of kimchi with a cognition-enhancing effect.
Effects of High Pressure on Quality Stability of Fresh Fruit Puree and Vegetable Extracts During Storage
Kim, Young-Kyung ; Lee, Yong-Hyun ; Iwahashi, Yumiko ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 190~195
Pressure, used as a minimal processing technology in the food industry, is a valuable tool ensuring microbiologically safe, shelf-stable fruit and vegetable production. Pressure could be used to deliver a greater variety of minimally processed products, as demanded by today's consumers. Weevaluated the effect of <400 MPa pressure, applied during chilling, on fresh fruit purees (strawberry, kiwi, aloe, and pomegranate) and vegetable extracts (from carrot and spinach) during cold storage (<
) for 15-20 days. Samples were prepared in a processing facility in which total plate counts of falling and floating bacteria were controlled at
under conditions of
and 55-60% relative humidity. The aerobic plate counts of raw materials were less than
CFU/g. Evaluation parameters included microbiological safety, vitamin content, and sensory qualities. Although the overall quality of non-treated samples deteriorated with storage time at
, samples pressurized at 250-350 MPa at
for 10 min showed less change, with no significant difference in microbiological safety, vitamin content, or sensory quality. The use of pressure extended the shelf-life during storage at
Use of a Gelatin Film Containing Grapefruit Seed Extract in the Packaging of Strawberries
Lim, Geum-Ok ; Jang, Sung-Ae ; Kim, Ju-Yeon ; Kim, Hyun-Jin ; Song, Kyung-Bin ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 196~201
Gelatin films containing grapefruit seed extract (GSE) were prepared by incorporating different amounts (0, 0.6, and 1.0%, w/v) of GSE into film-forming solutions. Film elongation was improved by the addition of GSE, but film tensile strength decreased to 31.96 MPa for film containing 1.0% GSE, compared with 46.39 MPa for the control. Incorporation of 1.0% GSE inhibited the growth of pathogenic bacteria such as Escherichia coli O157:H7 and Listeria monocytogenes. Packaging of strawberries with a gelatin film containing 1.0% GSE decreased the levels of total aerobic bacteria and yeast/molds after 12 days of storage by 1.60 and 1.43 log CFU/g, respectively, compared with control values. Sensory evaluation results indicated that packaging of strawberries with GSE-gelatin film resulted in better sensory scores than those of the control. These results indicate that strawberries can be packaged using gelatin film containing GSE, to extend shelf-life.
Effects of Combined Treatment with Ultrasound and Ascorbic Acid on the Storage Qualities of Fresh-cut 'Jonathan'Apples
Jang, Ji-Hyun ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 202~207
The effects of ultrasound treatment, in combination with ascorbic acid, on the quality of fresh-cut 'Jonathan' apples was investigated. Prepared apple slices were ultrasonicated in distilled water (US) or in 1%(w/v) ascorbic acid solution (UA) and the other samples were just dipped in 1%(w/v) ascorbic acid solution (AA). All samples were stored at
for 12 days. UA-treated samples showed high
and hue values and low
, chroma, and
value. Both control and US-treated samples showed considerable browning. A significant inhibition of polyphenol oxidase activity was observed after UA treatment. The level of total phenolics in UA-treated samples was higher on the day of treatment compared with other samples. Total soluble solids, pH, titratable acidity, and gas concentrations were similar in all samples. This study demonstrated that the simultaneous treatment of ultrasound and ascorbic acid was effective in preventing enzymatic browning of fresh-cut 'Jonathan' apples and maintaining total phenolics contents.
Physicochemical Properties of Olbyossal(Parboiled Rice)
Lee, Mi-Kyung ; Park, Jung-Suk ; Na, Hwan-Sik ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 208~213
We sought to optimize parboiled rice preparations with respect to nutritional composition and to compare the physicochemical properties of polished, glutinous rices and Olbyossal (parboiled rice). Crude lipid contents (all w/w) were: brown glutinous rice (1.92%) > Olbyossal (1.13%) > glutinous rice (1.08%) > polished rice (0.32%). The crude ash content of Olbyossal was greater than that of polished rice. There was no significant difference in crude protein level between Olbyossal and polished rice. Total dietary fiber content (all figures are w/w) was higher in Olbyossal (3.79%) than in polished rice (1.67%). With respect to mineral content, P (249.16 mg%), K (144.67 mg%), Na (35.41 mg%), and Mg (30.24 mg%) levels were higher in Olbyossal than in polished rice. There was no significant difference in fatty acid or amino acid content between polished rice and Olbyossal. The L value (lightness) of Olbyossal was lower than that of polished rice but the hardness of Olbyossal was greater.
Fermentation and Quality Characteristics of Kimchi Prepared Using Various Types of Maesil(Prumus mume Sieb. et Zucc)
Kim, Gyu-Ran ; Park, La-Young ; Lee, Shin-Ho ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 214~222
The fermentation and quality characteristics of kimchi prepared using various types of maesil, including freshly sliced maesil (FSM), freshly ground maesil (FGM),and dried maesil powder (MP), were investigated during 25-day fermentation at 10C. The pH value decreased rapidly in the control fermentation but only slowly in maesil-supplemented kimchi. Titratable acidity values changed in the same manner. The addition of maesil significantly inhibited the growth of total aerobes, and lactic acid bacteria during fermentation over 10 days. The color (L, a, and b values) of kimchi did not differ between control and maesil-supplemented kimchi samples regardless of maesil type or concentration. Kimchi hardness did not initially differ among the various samples but decreased during fermentation. However, the hardness of maesil-supplemented kimchi was higher than that of control samples. Thus, kimchi supplemented with either 6% (w/w) MP or 6% (w/w) FGM maintained optimal hardness during fermentation. The antioxidant activity of kimchi was increased in a dose-dependent manner by addition of maesil. Kimchi supplemented with 6% (w/w) FGM showed the highest antioxidant activity. The sensory qualities (taste, flavor, color, and overall acceptability) of FSM-supplemented kimchi were better than those of control samples.
Effect of Reuse of Onggi Containers on the Quality of Anchovy Soy Sauce
Chung, Sun-Kyung ; Choi, Dong-Man ; Joung, Yong-Myeon ; Shin, Dong-Ju ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 223~229
Anchovy soy sauce was fermented at ambient temperature in 20 L new Onggi, used Onggi, stainless steel, and plastic containers, and sauce quality was analyzed. Microporous insulated Onggi containers were found to promote fermentative microbial growth, thus creating desirable conditions for the preparation of good-quality anchovy soy sauce. The use of used Onggi containers yielded an anchovy soy sauce with high contents of total nitrogen and free amino acids, which afforded good sensory qualities with respect to odor, taste, and overall acceptability.
Quality Changes in Apple Juice Containing Pulp upon Sterilization by Hot Water
Park, Nan-Young ; Kim, Jae-Whoa ; Woo, Sang-Cheul ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 230~235
We investigated the physicochemical quality characteristics of apple juice upon sterilization using hot water, and under various storage conditions. None of sugar content, acidity, or pH differed significantly among various sterilization conditions but chromaticity was considerably reduced in sterilized juice compared with control material. The chromaticity of non-sterilized juice decreased significantly after sterilization compared with material supplemented with vitamin C (0.1%, w/v). Fungi, yeast, and aerobic bacteria were detected in juice sterilized at
for 10 or 20 min, but no microorganisms were observed in juice sterilized by other procedures. Vitamin C content affected sterilization temperature to a greater extent than sterilization time. When juice was stored at
for 3 weeks after application of different sterilization conditions, almost no change in acidity, sugar content, or pH was observed, regardless of sterilization mode or storage period. However, chromaticity decreased with longer storage. Vitamin C levels were reduced by higher sterilization temperatures. However, longer storage periods had the greatest effect on reduction of vitamin C levels, which tended toward lower values regardless of differences in sterilization and storage conditions. In sensory evaluation tests, all of taste, color, and overall preference were highest for juice sterilized at
for 20 min. The ASC value was low at a storage temperature of
and at high sterilization temperatures, and a long storage period was associated with a greater ASC value. Thus, the quality of apple juice was excellent when juice was hot water-sterilized, with additional vitamin C, at
for 20 min, followed by storage at
Quality Characteristics and Antioxidant Activity of Syrup Added with Maca (Lepidium meyenii) Extract
Chung, Hai-Jung ; Park, Han-Na ; Chu, Young-Ran ; Jeon, In-Sook ; Kang, Yong-Soo ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 236~242
This study was conducted to develop a functional syrup by using maca extract. Five different levels (0%, 7%, 14%, 21%, 28%) of maca extract was added and the physicochemical properties were investigated. The pH of control syrup was lower than that of syrup added with maca extract. Viscosity increased with increasing amount of maca extract. Hunter L value decreased while b value increased as maca extract level increased. Results of consumer acceptance test revealed that no significant differences in flavor, sweet taste and overall acceptability were observed among samples. Therefore, it is suggested that maca extract can be incorporated into syrup up to 28% without depressing the quality. Total polyphenol content and DPPH radical, superoxide anion radical and hydroxyl radical scavenging tests were conducted in view of estimating the functionality of maca syrup. Results showed that incorporation of maca extract into syrup exhibited higher polyphenol content and DPPH radical and superoxide anion radical scavenging activity than control syrup (p<0.05).
Sensory Characteristics of Doenjang Supplemented with Sage Powder as Assessed by Response Surface Methodology
Kim, Mi-Lim ; Jeong, Ji-Suk ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 243~249
We examined sensory characteristics to obtain the optimal conditions for doenjang preparation, using response surface methodology (RSM) to evaluate addition of sage (Salvia officinalis L.) powder to, and the salinity of, doenjang. We aimed to develop a new variety of doenjang linking traditional Korean doenjang preparation with the physiological functionalities of sage. Color values were 1.20-2.70, flavor values 1.60-3.20, taste values 1.40-3.50, texture scores 1.60-3.50, and overall preference values 1.60-3.05, with the differences depending on experimental variations in preparation. Analysis of a reaction surface formed by a quadratic regression equation found that the R-squared values for overall preference, texture, taste, flavor,and color were 0.11-0.41, thus relatively low and insignificant, being less than 5%. In sensory tests, the color value was 2.91 when the salinity was 21.50%, and sage powder was added to a concentration of 3.10% (all w/w). The flavor score was 3.21 when the salinity was 22.52% and sage powder concentration was 3.68%. The taste value was 2.87 when the salinity was 8.62% and sage powder concentration was 4.46%. The texture score was 2.88 when the salinity was 8.00% and sage powder concentration was 6.06%. The overall preference score was 2.74 when the salinity was 20.40% and sage powder concentration was 2.66%. Although this preparation method is new to Koreans, doenjang with added sage was associated with higher sensory scores than traditional doenjang, confirming the possibility of development of a novel functional doenjang.
The Quality Characteristics of Pound Cake Prepared with Rice Bran Powder
Jang, Kyeung-Hee ; Kang, Woo-Won ; Kwak, Eun-Jung ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 250~255
This study investigated the quality changes of pound cake prepared with various concentrations of rice bran powder. Pound cake were prepared by addtion of 0, 5, 10, 20, and 30 powder to the flour of basic formulation. The specific gravity of pound cake decreased with rising powder concentration. The volume and weight and specific volume increased with rising powder concentration. The moisture of pound cake decreased with increasing powder concentration. With rising powder concentration, the a value of pound cake increased but the L and b values decreased. The texture, hardnessm cohesiveness, springness, gumminess, and chewiness of pound cake decreaed with rising powder concentration. The result of sensory evaluation when compared to pound cake with 20% rice bran powder was superior in taste, flavor, and overall preference.
Changes in The Chemical Composition of Apple Slices Pretreated with Supercritical Carbon Dioxide
Lee, Bo-Su ; Lee, Won-Young ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 256~260
We investigated changes in the chemical composition of apple slices after pretreatment with supercritical
. Total phenolic levels increased with increasing temperature, although the concentrations were lower in pretreated material than in fresh or untreated slices. The levels of vitamin C and malic acid in pretreated slices were also lower than in untreated or fresh apple slices. Little difference was evident among various pretreatmentconditions. It was found that supercritical
served not as a solvent but rather as a means of tissue compression. Supercritical
compressed the apple slices, causing juice to be extruded. The juice disappeared when the supercritical
pressure was released.
Determination of Optimum Hydrolysis Conditions for Flavonoid Analysis in Plant Leaves
Park, Jin-Soon ; Hwang, In-Wook ; Zheng, Hu-Zhe ; Kim, Suk-Kyung ; Chung, Shin-Kyo ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 261~266
Acidic hydrolysis conditions prior to HPLC analysis of plant flavonoids was investigated by response surface methodology (RSM), using leaves of Ginkgo biloba L. Ten hydrolysis conditions using 0.5-2.5 M HCl and 0.5-2.5 hr hydrolysis time were chosen to form a central composite rotatable design (CCRD), and optimization by RSM was achieved by measuring myricetin, quercetin, and kaempferol levels by HPLC. Optimum hydrolysis condition was 1.5 M HCl for 1.5 hr. The levels of flavonoids obtained under the condition were in good agreement with predicted maximum values, with yields of more than 95%. These optimum hydrolysis condition was applied to analysis of flavonoid content in the leaves of Camellia sinensis, Ficus carica, and Sageretia theezans.
Antioxidative and Anticancer Activities of Various Solvent Fractions from the Leaf of Camellia japonica L.
Kim, Jin-Hee ; Jeong, Chang-Ho ; Shim, Ki-Hwan ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 267~274
To obtain basic information on the potential use of Camellia japonica leaf as a raw material in functional food, leaf antioxidant and anticancer activities were investigated. The radical-scavenging activity of various solvent fractions from the leaf, as shown by the DPPH radical test, increased in a dose-dependent manner, with the water fraction showing the highest activity. The reducing power of various solvent fractions from the leaf was also dose-dependent, and, again, the water fraction showed the highest reducing power. The water fraction showed strong antioxidant activity in the linoleic acid test and was also capable of scavenging nitrite in a dose-dependent manner. Proportions of 92.15% and 95.61% of available nitrite were scavenged by the water and butanol fractions, respectively, at levels of
. Both butanol and water fractions exhibited strong inhibitory effects on the growth of human lung and colon cancer cells. The total phenolic contents of the butanol and water fractions were 216.26 mg/g and 220.68 mg/g, respectively. High-performance liquid chromatography (HPLC) showed that quercetin and epicatechin were the predominant phenolic compounds in the water fraction. The activities of this fraction are attributable to the presence of these phenolic compounds, particularly quercetin and epicatechin.
Production of Powder Using Concentrated By-products of Grape Processing
Chang, Seog-Won ; Shin, Nam-Sub ; Song, Jeong-Hee ; Park, Yong-Deok ; Rho, Yong-Taek ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 275~280
By-products from grapes obtained during processing have been considered to be promising materialsfor various functional applications, and to have pharmaceutical properties. A grape powder was developed from a concentrate of by-products obtained during grape processing. As dextrin levels increased, the moisture content, L-, a-, and b- values all decreased, whereas sugar content generally increased. Catechin and resveratrol were detected in most samples, but quercetin was absent. Epicatechin and resveratrol levels either decreased or were not detected as dextrin concentration increased. These physiochemical properties indicate that a concentrate extracted using undiluted ethanol as solvent is optimal for industrial use.
Optimization of Ethanol Extraction of
-oryzanol and Other Functional Components from Rice Bran
Jo, In-Hee ; Choi, Yong-Hee ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 281~289
We determined the optimum ethanolic conditions for extraction of
-oryzanol and other functional components from rice bran, using response surface methodology (RSM). A central composite design was used to investigate the effects of the independent variables of solvent ratio (
), extraction temperature (
), and extraction time (
), on dependent variables including yield (
), total phenolic content (
), electron-donating activity (
), ferulic acid level (
-oryzanol concentration (
). Solvent ratio and extraction temperature were the most important factors in extraction. The maximum yield was at 22.56 mL/g (
), 78.19C (
), and 522.15 min (
), at the saddle point. Total phenolic levels were little affected by solvent ratio or extraction temperature. The maximum concentration of extracted total phenolics was 90.78mg GAE/100 g at 21.26 mL/g,
, and 567.97 min. A maximum electron-donating ability of 54.72% was obtained with the parameters 20.20 mL/g,
, and 701.87 min, at the highest point. The maximum level of ferulic acid components was 210.47 mg/100g at 5.22 mL/g,
, and 575.24 min. In addition, the maximum
-oryzanol concentration was 660.39 mg/100g at 5.10 mL/g,
, and 587.39 min. The optimum extraction conditions were a solvent ratio of 10.45 mL/g,
extraction temperature, and 535 min extraction time. Predicted extraction levels under optimized conditions were in line with experimental values.
-glucosidase Inhibitors from Brazilian Plant Extracts for Treatment of Rumen Acidosis
Kim, Mi-Sun ; An, Seon-Mi ; Jung, In-Chang ; Kwon, Gi-Seok ; Sohn, Ho-Yong ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 290~296
To develop anti-acidosis and anti-diabetes agentsfrom natural products, the inhibitory activities of Brazilian plant extracts against microbial
-glucosidase were evaluated. Among 100 different ethanol extracts tested, those of Acacia jurema Mart., Anacardium humile A. St.-Hil., Cedrela odorata L., and Guazuma ulmifolia Lam showed good inhibitoryactivities toward both enzymes. In addition, an extract of Plumeria drastica Mart. showed specific inhibition of
-amylase, whereas that of Eugenia uniflora L. demonstrated strong inhibition of the enzyme. IC50 values of
-amylase inhibition suggested that the extract of A. humile A. St.-Hil., which has been used as an anti-diabetes medicine in Brazil, had potent inhibitory activity. The IC50 for the A. humile A. St.-Hil. extract (
) was similar to that of acarbose (
). This activity of A. humile A. St.-Hil. was not reduced by heat or acid treatment. Moreover, treatment with HCl (0.01 M) for 1 h increased the inhibitory activity from 57.5% to 81.2%. Also, the extract did not cause hemolysis of human red blood cells at levels up to 1 mg/mL. The results indicate that the extract of A. humile A. St.-Hil. is potentially useful as an anti-acidosis and anti-diabetes agent.
Analysis of the Anti-Allergic Activities of Active Components Produced by Solid Fermentation of Phellinus baumii and Ephedra sinica
Shin, Yong-Kyu ; Heo, Jin-Chul ; Lee, Jin-Hyung ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 297~300
To evaluate whether active components produced by solid fermentation of Phellinus baumii and Ephedra sinica have potential in ameliorating allergic symptoms in mice, we tested anti-allergic activities in a dinitrofluorobenzene (DNFB)-induced allergic mouse model. DNFB-induced allergic symptoms werereduced to about 50% of control levels by active components produced by solid fermentation of Phellinus baumii and Ephedra sinica, as evaluated by measuring the width of epidermal swelling. H&E staining also revealed that these active components markedly reduced allergic symptoms in the epidermis of the ear. The results indicate that active components produced by solid fermentation of Phellinus baumii and Ephedra sinica have the potential to ameliorateallergic symptoms, and may be useful biomaterial(s) in the neutraceutical or cosmeceutical industry.
Identification of Microorganisms Isolated from Wound Regions of Chickens
Kim, Hyun-Jin ; Chun, Ho-Hyun ; Kim, Ju-Yeon ; Jang, Sung-Ae ; Lee, Bong-Duk ; Chae, Hyun-Seok ; Song, Kyung-Bin ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 301~306
We identified microorganisms causing skin disease in slaughtered chickens. Ten microbial strains were isolated from skin wound regions on the back and legs of chickens. Fatty acid composition analysis of the cell membranes of isolated bacteria identified five isolates of Shigella sonnei, Proteus mirabilis (2), and Escherichia coli (2). In addition, 16S rRNA sequencing indicated that S. sonnei (99%), P. mirabilis (99%), and E. coli (99%) were the strains responsible for skin wounds in chickens. Therefore, these three species may be the major pathogenic bacteria causing skin wounds on the back and legs of chickens.
Preliminary Quality Analysis between Native Bee Honeys Produced from JukJang Area
Lee, Hyun-Jin ; Park, Chul-Hong ; Son, Hyeong-U ; Nam, Dong-Yoon ; Lee, Si-Rim ; Park, Kyung-Hwa ; Heo, Jin-Chul ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 17, issue 2, 2010, Pages 307~310
To compare the characteristics between native and foreign bee honeys, we analyzed several parameters of honeys by measuring pollen species, mineral content and K/Na ratio. Our results showed that native bee honey is higher in the pollen species, mineral concentrations than foreign bee honey. The K/Na ratio of native bee honey were increased 3.9~27.9 times than foreign bee honey. We could not detect Fe, Zn, and Al in all native bee honeys by the inductively coupled plasma method. The present results suggest that the several parameters such as pollen species, mineral content and K/Na ratio, were applicable for the identification of differences between native bee honey and foreign bee honey.