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( Jeong Eun Kwon ),( Jin Woo Lee ),( Yuna Park ),( Eun-hwa Sohn ),( Eui Su Choung ),( Seon-a Jang ),( Inhye Kim ),( Da Eun Lee ),( Hyun Jung Koo ),( Jong Phil Bak ),( Sung Ryul Lee ),( Se Chan Kang ) 한국미생물생명공학회(구 한국산업미생물학회) 2018 Journal of microbiology and biotechnology Vol.28 No.1
Isoflavone itself is less available in the body without the aid of intestinal bacteria. In this study, we searched for isoflavone-transforming bacteria from human fecal specimens (n = 14) using differential selection media. Isoflavone-transforming activity as the production of dihydrogenistein and dihydrodaidzein was assessed by high-performance liquid chromatography and we found Lactobacillus rhamnosus, named L. rhamnosus vitaP1, through 16S rDNA sequence analysis. Extract from Pueraria lobata (EPL) and soy hypocotyl extract were fermented with L. rhamnosus vitaP1 for 24 and 48 h at 37℃. Fermented EPL (FEPL) showed enhanced anti-tyrosinase activity and antioxidant capacities, important suppressors of the pigmentation process, compared with that of EPL (p < 0.05). At up to 500 μg/ml of FEPL, there were no significant cell cytotoxicity and proliferation on B16-F10 melanoma cells. FEPL (100 μg/ml) could highly suppress the content of melanin and melanosome formation in B16-F10 cells. In summary, Lactobacillus rhamnosus vitaP1 was found to be able to biotransform isoflavones in EPL. FEPL showed augmented anti-melanogenic potential.
Bak Su-Bin,Choi Hansol,Kim Gyoung-Deuck,Kim Ju Gyeong,Kwon Da-Ae,Kim Ha-Young,Son Dong-Won,Jeong Jang-Hun,Lee Byung-Woo,An Hyo-Jin,Lee Hak Sung 한국독성학회 2024 Toxicological Research Vol.40 No.2
HemoHIM G is a functional food ingredient composed of a triple herbal combination of Angelica sinensis, Ligusticum chuanxiong, and Paeonia lactiflora, to improve impaired immune function. Considering the pharmacological benefits of its constituent herbal components, HemoHIM G is anticipated to have various health benefits; however, its toxicity has not been thoroughly evaluated. Here, we conducted a comprehensive study to assess the safety of HemoHIM G in terms of acute oral toxicity, 13-week repeat-dose toxicity, and genotoxicity. In the oral acute toxicity study, Sprague–Dawley rats were orally administered a single dose of HemoHIM G at 5000 mg/kg/day, the limit dose for the acute study. No abnormal findings or adverse effects were observed in this study, as confirmed by gross pathology. A 13-week repeated-dose toxicity study was conducted with HemoHIM G at doses of 1250, 2500, and 5000 mg/kg/day to examine the subchronic toxicity in both male and female rats after 28 days of dose-range finding study. No test substance-related clinical signs or mortality was observed at any of the tested doses. Gross pathology, hematology, blood chemistry, and histopathology were within normal ranges, further supporting the safety of HemoHIM G. Therefore, the NOAEL of HemoHIM G was considered to be at 5000 mg/kg/ day for both sexes of rats. Bacterial reverse mutation tests, a chromosome aberration test in human peripheral blood lymphocytes, and a mouse micronuclei test were conducted to identify the potential genotoxicity of HemoHIM G. HemoHIM G is non-mutagenic and non-clastogenic. Collectively, these findings provide valuable evidence for the safe use of HemoHIM G as a functional food ingredient.
Da-Jeong Yun,Jun-Yong Bak,Chun-Won Byun,Sung-Min Yoon IEEE 2017 IEEE electron device letters Vol.38 No.9
<P>The areal geometric effects of a ZnO charge-trap layer (CTL) on the device characteristics of a charge-trap memory thin-film transistor were investigated for embedded-memory circuit applications. While the device with a larger overlapped region between the CTL and active channel exhibited a larger memory window and faster program speed, in order to guarantee long-term memory retention even under higher drain bias conditions, the CTL size should be minimized to reduce the overlapped area. The resulting device behavior is a compromise between the modulations of the number of trap sites within the ZnO CTL and the electric field concentration caused by the configuration of the edge area in the overlapped region.</P>
Determination of Shelf Life for Butter and Cheese Products in Actual and Accelerated Conditions
박정민,Jin-Ho Shin,Da-Jeong Bak,Na-kyeong Kim,Kwang-Sei Lim,Jin Man Kim 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.2
The aim of this study was to estimate the shelf life of butter and cheese products, with shelf life being a guide used todetermine the storage period of food before deterioration. Butter and cheese samples stored at 10°C and 15°C had a shelflife of 221 d, while those stored at 25°C and 35°C had a shelf life of 109 d. Quality changes, including total cell count,coliform counts, Listeria monocytogenes counts, acid value, moisture content, pH, acidity and overall sensory evaluation,were monitored. In order to pass the overall sensory evaluation, a quality score of 5 points on a 9-point scale was required. For other quality criteria, legal quality limits were established based on the “Process Criteria and Ingredient Standard ofLivestock Products” by the Animal, Plant and Fisheries Quarantine and Inspection Agency (Republic of Korea). The non-legal quality limit was estimated by regression analysis between non-quality criteria (y) and overall sensory evaluation (x). The shelf life was estimated based on the number of days that the product passed the quality limit of the quality criteria. Theshelf life of samples stored at 10°C, 15°C, 25°C and 35°C was 21.94, 17.18, 6.10 and 0.58 mon, respectively, for butter and10.81, 9.47, 4.64 and 0.20 mon, respectively, for cheese.
The Effect of Dietary Fermented Soybean on the Growth Performance and Meat Quality of Pigs
Park, Jung-Min,Shin, Jin-Ho,Bak, Da-Jeong,Lee, Dan-Won,Jeon, Woo-Min,Song, Jea-Chul,SunWoo, Sun-Young,Lyoo, Young-Soo,Kim, Jin-Man Korean Society for Food Science of Animal Resource 2009 한국축산식품학회지 Vol.29 No.3
This study investigated the effects of fermented soybean (FS) on growth and meat quality in pigs. A total thirty-six pigs were divided into 2 groups (2 treatment$\times$18 pigs each) and fed the experimental diets for 4 wk as follows: control (FS free); and T1 (FS 1%). The pigs in T1 had a higher feed efficiency compared with pigs fed control diets. pH was also significantly higher in the T1 group (p<0.05). Water-holding capacity measured in T1 was slightly higher than that of the control. Cooking loss in T1 was significantly lower than controls (p<0.05). CIE $L^*$ and CIE $b^*$ value were significantly higher in the control (p<0.05), but CIE $a^*$ value of T1 was higher than control (p<0.05). The drip loss of T1 were significantly lower than controls (p<0.05). Sensory characteristics of the treatment group showed higher than controls (p<0.05). These results showed that FS could be served as a favorable feed additive and feedstuff for enhancing pork quality.
Determination of Shelf Life for Butter and Cheese Products in Actual and Accelerated Conditions
Park, Jung-Min,Shin, Jin-Ho,Bak, Da-Jeong,Kim, Na-Kyeong,Lim, Kwang-Sei,Yang, Cheul-Young,Kim, Jin-Man Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.2
The aim of this study was to estimate the shelf life of butter and cheese products, with shelf life being a guide used to determine the storage period of food before deterioration. Butter and cheese samples stored at $10^{\circ}C$ and $15^{\circ}C$ had a shelf life of 221 d, while those stored at $25^{\circ}C$ and $35^{\circ}C$ had a shelf life of 109 d. Quality changes, including total cell count, coliform counts, Listeria monocytogenes counts, acid value, moisture content, pH, acidity and overall sensory evaluation, were monitored. In order to pass the overall sensory evaluation, a quality score of 5 points on a 9-point scale was required. For other quality criteria, legal quality limits were established based on the "Process Criteria and Ingredient Standard of Livestock Products" by the Animal, Plant and Fisheries Quarantine and Inspection Agency (Republic of Korea). The nonlegal quality limit was estimated by regression analysis between non-quality criteria (y) and overall sensory evaluation (x). The shelf life was estimated based on the number of days that the product passed the quality limit of the quality criteria. The shelf life of samples stored at $10^{\circ}C$, $15^{\circ}C$, $25^{\circ}C$ and $35^{\circ}C$ was 21.94, 17.18, 6.10 and 0.58 mon, respectively, for butter and 10.81, 9.47, 4.64 and 0.20 mon, respectively, for cheese.