• Title, Summary, Keyword: gamma-irradiation

Search Result 1,571, Processing Time 0.06 seconds

Postharvest Disease Control of Colletotrichum gloeosporioides and Penicillium expansum on Stored Apples by Gamma Irradiation Combined with Fumigation

  • Cheon, Wonsu;Kim, Young Soo;Balaraju, Kotnala;Kim, Bong-Su;Lee, Byeong-Ho;Jeon, Yongho
    • The Plant Pathology Journal
    • /
    • v.32 no.5
    • /
    • pp.460-468
    • /
    • 2016
  • To study the control of postharvest decay caused by Colletotrichum gloeosporioides and Penicillium expansum, gamma irradiation alone or in combination with fumigation was evaluated to extend the shelf life of apples in South Korea. An irradiation dose of 2.0 kGy resulted in the maximum inhibition of C. gloeosporioides and P. expansum spore germination. The gamma irradiation dose required to reduce the spore germination by 90% was 0.22 and 0.35 kGy for C. gloeosporioides and P. expansum, respectively. Microscopic observations revealed that when the fungal spores were treated with gamma irradiation (4.0 kGy), conidial germination was stopped completely resulting in no germ tube formation in C. gloeosporioides. Treatment with the eco-friendly fumigant ethanedinitrile had a greater antifungal activity against C. gloeosporioides and P. expansum in comparison with the non-treated control under in vitro conditions. The in vitro antifungal effects of the gamma irradiation and fumigation treatments allowed us to further study the effects of the combined treatments to control postharvest decay on stored apples. Interestingly, when apples were treated with gamma irradiation in combined with fumigation, disease inhibition increased more at lower (< 0.4 kGy) than at higher doses of irradiation, suggesting that combined treatments reduced the necessary irradiation dose in phytosanitary irradiation processing under storage conditions.

Biological Effects Of Blood And Testis By Abdominal Irradiation With Neutron Or Gamma-ray In Black Mouse

  • Chun, Ki-Jung;Yoo, Bo-Kyung
    • Proceedings of the PSK Conference
    • /
    • /
    • pp.109.1-109
    • /
    • 2003
  • The aim of this study was to investigate the biological effects of blood and testis by neutron or gamma-ray irradiation in black mouse. Six-week-old C57BL male mice were irradiated with neutron (flux: 1.036739E+09) or Co60 gamma rays(dose rate: lGy/min.) The irradiation method of animal was abdominal irradiation and dose of irradiation was 10 and 20 Gy added with 5 and 15Gy in neutron irradiation.. After that, the mice were sacrificed 3 days later. Blood and testis were taken and then composition of blood in blood cell were investigated. (omitted)

  • PDF

Effects of Ionizing Energy and Ozone Treatments on the Microbial Decontamination and Physicochemical Properties of Aloe Powders and Bee Pollen

  • Yook, Hong-Sun;Chung, Young-Jin;Kim, Jung-Ok;Kwon, Oh-Jin;Kim, Sung;Byun, Myung-Woo
    • Preventive Nutrition and Food Science
    • /
    • v.2 no.2
    • /
    • pp.89-95
    • /
    • 1997
  • The comparative effects of gamma irradiation an ozone treatment on the microbiological and physicochemical qualities were investigated for the improvement of hygienic quality of aloe powder and bee pollen. Gamma irradiation at 7.5~10kGy could reduce total aerobic bacteria, molds and coliforms below detection levels, but ozone treatment up to 18 ppm for 8hr was not sufficient to eliminate the microorganisms from aloe powder and bee pollen. The physicochemical properties such as fatty acid an amino acid compositions, mineral content, TBA value, barbaloin and pigment contents were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, lipid oxidation and destruction of barbaloin and natural pigments.

  • PDF

Effect of Gamma Irradiation on the Microbial Safety and Biological Activities of Tuna Cooking Juices (감마선 조사에 따른 참치 자숙액의 위생화 및 기능성 변화 연구)

  • Byun, Myung-Woo
    • KSBB Journal
    • /
    • v.27 no.4
    • /
    • pp.222-226
    • /
    • 2012
  • In this study, the effect of gamma irradiation on the microbial contamination and biological activities of tuna cooking juices was investigated. Tuna cooking juice was by-produced during the canning processing, and had various functional components. But, it was shown that the tuna cooking juice was seriously contaminated. Gamma irradiation effectively reduced the microbial population in tuna cooking juice. Also, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity, tyrosinse inhibitory activity, and ACE inhibitory activity of tuna cooking juices were all increased as a result of gamma irradiation. These results suggest that wasted tuna cooking juices can be used as a functional component in the food and cosmetic industries if the irradiation technology were applied.

Prevention Effect of Poly-gamma-glutamic Acid on Porcine Ligament Tissue Damage Induced by Gamma Irradiation (Poly-gamma-glutamic acid의 방사선 조사에 의한 인대 조직 손상 보호 효과)

  • Kim, Jeongsoo;Sung, Nak-Yun;Park, Jong-Heum;Kim, Jaekyung;Song, Beom-Seok;Lee, Ju-Woon;Lee, Kwang-Won;Kwon, Jung-Kee;Kim, Tae-Woon;Kim, Jae-Hun
    • Journal of Radiation Industry
    • /
    • v.6 no.2
    • /
    • pp.165-169
    • /
    • 2012
  • This study was conducted to determine the prevention effect of poly-gamma-glutamic acid (${\gamma}-PGA$) on tissue damage induced by gamma irradiation for development of xenograft. Porcine tendons were treated at various doses of ${\gamma}-PGA$ (0.1, 0.5, 1 and 5%) and then gamma-irradiated (30 kGy). Prevention effects on tissue damage were measured as the result of tensile strength, hydroxyproline contents and viscosity of ${\gamma}-PGA$. Tensile strength was remarkably decrease in gamma-irradiated porcine ligament, but increased by ${\gamma}-PGA$ treated one. Among the ${\gamma}-PGA$ treatment doses, 1% treated group showed the highest values of tensile strength compared to non-treated group. Hydroxyproline contents was significantly increased by gamma irradiation, but decreased by the ${\gamma}-PGA$ treatment. Particularly, 1 and 5% ${\gamma}-PGA$ treated group were exhibited lower values of hydroxyproline contents than other group. In the result of viscosity, gamma-irradiated ${\gamma}-PGA$ (1%) was remarkably increased. Base on the results, it demonstrated that gamma irradiation induces severe alteration of mechanical property and collagen contents on porcine ligament, but ${\gamma}-PGA$ can effectively prevent these tissue damage.

Effects of Wearing Bio-active Material Coated Fabric against γ-irradiation-induced Cellular Damage in Sprague-Dawley Rats

  • Kang, Jung Ae;Kim, Hye Rim;Yoon, Sunhye;Nam, You Ree;Park, Sang Hyun;Go, Kyung-Chan;Yang, Gwang-Wung;Rho, Young-Hwan;Park, Hyo-Suk;Jang, Beom Su
    • Journal of Radiation Protection and Research
    • /
    • v.41 no.3
    • /
    • pp.206-210
    • /
    • 2016
  • Background: Ionizing radiation causes cellular damage and death through the direct damage and/or indirectly the production of ROS, which induces oxidative stress. This study was designed to evaluate the in vivo radioprotective effects of a bio-active material coated fabric (BMCF) against ${\gamma}$-irradiation-induced cellular damage in Sprague-Dawley (SD) rats. Materials and Methods: Healthy male SD rats wore bio-active material coated (concentrations in 10% and 30%) fabric for 7 days after 3 Gy of ${\gamma}$-irradiation. Radioprotective effects were evaluated by performing various biochemical assays including spleen and thymus index, WBC count, hepatic damage marker enzymes [aspartate transaminase (AST) and alanine transaminase (ALT)] in plasma, liver antioxidant enzymes, and mitochondrial activity in muscle. Results and Discussions: Exposure to ${\gamma}$-irradiation resulted in hepatocellular and immune systemic damage. Gamma-irradiation induced decreases in antioxidant enzymes. However, wearing the BMCF-30% decreased significantly AST and ALT activities in plasma. Furthermore, wearing the BMCF-30% increased SOD (superoxide dismutase) and mitochondrial activity. Conclusion: These results suggest that wearing BMCF offers effective radioprotection against ${\gamma}$-irradiation-induced cellular damage in SD rats.

Sterilization of Freeze Dried Manila Clam (Ruditapes philippinarum) Porridge for Immuno-Compromised Patients

  • Song, Beom-Seok;Park, Jae-Nam
    • Journal of Radiation Industry
    • /
    • v.10 no.4
    • /
    • pp.205-210
    • /
    • 2016
  • This study was conducted to evaluate the combined effect of gamma irradiation and different conditions (vacuum packaging, antioxidant and freezing) on the microbiological and sensory characteristics of freeze dried Manila clam porridge (MCP) for immuno-compromised patient food. MCP can be sterilized at 1 kGy to 10 kGy. The initial counts of total aerobic bacteria and yeast molds in the non-irradiated MCP were $2.4{\pm}0.5$ and $1.2{\pm}0.3{\log}\;CFU\;g^{-1}$, respectively, but gamma irradiation significantly decreased the total aerobic bacteria to below the detection limit ($1{\log}\;CFU\;g^{-1}$) (5 kGy). Moreover, gamma irradiation effectively eliminated yeasts/molds at dose below than 1 kGy. However, gamma irradiation accelerated the increase of lipid oxidation and therefore, decreased the sensory characteristics of MCP as irradiation dose increased. To improve the sensory qualities of gamma irradiated MCP, combination treatment (vacuum packaging, 0.1% vitamin C) were applied. There was no significant difference in the overall acceptance scores between the combined-treatment sample (5.6 points) and the non-irradiated samples (6.0). The results indicate that combination treatment (vacuum packaging, 0.1% vitamin C) may help to maintain the quality of MCP. Therefore, it considered that irradiation of MCP with combined treatment and this is an effective method for the consumption as a special purpose food such as for space travel or immuno-compromised patients.

Protective Effect of Fisetin (3,7,3',4'-Tetrahydroxyflavone) against γ-Irradiation-Induced Oxidative Stress and Cell Damage

  • Piao, Mei Jing;Kim, Ki Cheon;Chae, Sungwook;Keum, Young Sam;Kim, Hye Sun;Hyun, Jin Won
    • Biomolecules & Therapeutics
    • /
    • v.21 no.3
    • /
    • pp.210-215
    • /
    • 2013
  • Ionizing radiation can induce cellular oxidative stress through the generation of reactive oxygen species, resulting in cell damage and cell death. The aim of this study was to determine whether the antioxidant effects of the flavonoid fisetin (3,7,3',4'-tetrahydroxyflavone) included the radioprotection of cells exposed to ${\gamma}$-irradiation. Fisetin reduced the levels of intracellular reactive oxygen species generated by ${\gamma}$-irradiation and thereby protected cells against ${\gamma}$-irradiation-induced membrane lipid peroxidation, DNA damage, and protein carbonylation. In addition, fisetin maintained the viability of irradiated cells by partially inhibiting ${\gamma}$-irradiation-induced apoptosis and restoring mitochondrial membrane potential. These effects suggest that the cellular protective effects of fisetin against ${\gamma}$-irradiation are mainly due to its inhibition of reactive oxygen species generation.

Sanitizing and Extending of Shelf Life of Chicken Meat by Gamma Irradiation (계육의 위생화 및 안전 저장을 위한 감마선 조사)

  • 이주운;이경행;육홍선;이현자;변명우
    • Journal of Food Hygiene and Safety
    • /
    • v.14 no.2
    • /
    • pp.160-166
    • /
    • 1999
  • Microbial populations of total aerobic bacteria and coliforming bacteria, TBA, Hunter's color value, heme pigments, muscle protein solubility, cooking loss and shear force were investigated fro evaluating the shelf life of chicken legs gamma-irradiated at doses of 1, 3, 5 and 10 kGy with air-contained and vacuum-packaged methods. The initial microbial populations decreased with gamma irradiation depending upon the dose, and microorganisms in the vacuum-packaged samples were inhibited more than those in the air-contained samples. Hunter's L and a values of the surface and inside of the legs increased by gamma irradiation, showing a bright red color and the red color was maintained during the storage of both samples. The concentrations of oxymyoglobin among the heme pigments increased by gamma irradiation. Muscle protein solubility slightly increased by increasing the applied dose. There were no significant differences in the cooking loss and shear force values. In conclusion, the combination of gamma irradiation and vacuum-packaging could extend the shelf life of chilled chicken without deterioration of the quality.

  • PDF

Effect of Gamma-irradiation on the Quality Properties of Pork Jerky Prepared with Paprika and Japanese Apricot Extracts (감마선 조사가 파프리카와 매실 추출물로 제조된 돈육포의 품질특성에 미치는 영향)

  • Park, Kyung-Sook
    • Journal of Radiation Industry
    • /
    • v.5 no.4
    • /
    • pp.383-391
    • /
    • 2011
  • This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.