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Kim, Gui-Ran,Ramakrishnan, Sudha Rani,Kwon, Joong-Ho Pergamon 2018 Radiation physics and chemistry Vol.152 No.-
<P><B>Abstract</B></P> <P> <I>Saengshik</I> products usually include powders of plant-derived foods that are normally non-heated and thus have inherent limitations in microbial control. Here, we investigated the microbial reduction and sensorial properties of two types of <I>Saengshik</I> products commercially available in Korean markets after electron-beam and gamma-ray irradiation (0, 1, 3, 5, and 10 kGy). The initial microbial loads in the products were 6–7 log colony-forming units (CFU)/g of total aerobic bacteria (TAB), 4–5 log CFU/g of yeasts and molds (YM), and ≤ 3 log CFU/g of coliforms. Radiosensitivities (D<SUB>10</SUB> values) of TAB, YM, and the indicator pathogens <I>Clostridium perfringens</I> and <I>Bacillus cereus</I> were 1.21–1.86 kGy, 1.03–1.97 kGy, 0.42–0.48 kGy and 0.58–0.68 kGy, respectively, regardless of the radiation source or product type. Radiation 5D values for both pathogens were 2.10–3.40 kGy, which is the dose needed to achieve the recommended 5-log reduction. The radiation sensitivity (D<SUB>10</SUB> and 5D values) was higher in <I>B. cereus</I> than in <I>C. perfringens</I> for both samples. Irradiation up to 10 kGy induced negligible changes in sensory scores for the <I>Saengshik</I> samples (p > 0.05). An electronic nose effectively distinguished the flavor profiles of irradiated products between 10 kGy and ≤ 5 kGy approved by the Korean Food Code for <I>Saengshik</I> ingredients. These results indicate that 5 kGy irradiation with electron-beam or gamma-ray was sufficient for achieving microbial control in powdered <I>Saengshik</I> products.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Radiosensitivity of microorganisms in <I>Saengshik</I> products was studied. </LI> <LI> Irradiation > 9 kGy is needed for 5-log decrease in aerobic bacteria, yeasts, and molds. </LI> <LI> D<SUB>10</SUB> values of <I>C. perfringens</I> and <I>B. cereus</I> were 0.48 and 0.68 kGy, respectively. </LI> <LI> Dose up to 10 kGy induced negligible changes in sensory attributes of <I>Saengshik</I>. </LI> </UL> </P>
Kim, Gui-Ran,Shahbaz, Hafiz Muhammad,Kyung, Hyun-Kyu,Kwon, Joong-Ho Korean Society of Food Science and Technology 2018 Food Science and Biotechnology Vol.27 No.2
This study investigated the prevalence of microbiological contamination in commercial Saengshik products (samples SP-1 to SP-12) from the Korean market, and identified their irradiation status. SP-2, SP-8, and SP-12 showed less than 3.66 and 1.10 log colony forming units (CFU)/g in total plate and coliforms counts, respectively, while the remaining samples showed more than 4.70 and 2.35 log CFU/g, respectively. Four samples were positive on some of foodborne pathogenic bacteria (Clostridium perfringens, Escherichia coli O157:H7, and Bacillus cereus). SP-2, SP-8, and SP-12 contained no pathogenic bacteria and were suspected to have been irradiated. They were confirmed as positive using photostimulated luminescence (PSL) analysis. PSL positive results on samples SP-2, SP-8 and SP-12 were finally confirmed by the authentic thermoluminescence (TL) analysis on the basis of TL glow curve shape, intensity, temperature range of TL peak maxima and TL ratio ($TL_1/TL_2$).
시판 정치배양 현미식초의 유리아미노산 및 휘발성 향기성분 특성 분석
김귀란(Gui Ran Kim),윤성란(Sung Ran Yoon),이수원(Su Won Lee),정미선(Mi Seon Jeong),곽지영(Ji Young Kwak),정용진(Yong Jin Jeong),여수환(Soo Hwan Yeo),권중호(Joong Ho Kwon) 한국식품저장유통학회 2011 한국식품저장유통학회지 Vol.18 No.5
This study was performed to evaluate the quality of the commercial brown-rice vinegars of South Korean and Japanese origins, which were prepared via static acetic-acid fermentation. The major free amino acids of Korean brown-rice vinegars were proline, glutamic acid and phenylalanine, while those of the Japanese were proline, valine, phenylalanine, lysine, γ-aminobutyric acid, alanine and isoleucine. The γ-aminobutyric acid (GABA) and total amino acids (3686.37~4212.27 mg%) contents were found to be significantly higher in the Japanese than in the Korean brown-rice vinegars. The key volatile compounds of the Korean brown-rice vinegars, analyzed with GC-MS, were acetic acid, benzaldehyde, phenethyl alcohol and phenethyl acetate while those of the Japanese brown-rice vinegars were acetic acid, ethyl acetate, ethyl alcohol, isoamyl acetate, phenethyl acetate and benzaldehyde. The volatile patterns of the Korean and Japanese commercial brown-rice vinegars were effectively distinguished from each other using an electronic nose, through which it was also elucidated that the volatiles profiles were similar among the Japanese vinegars but were different among the Korean vinegars.
강은귀(Eun Gui Kang),정용현(Yung Hyeun Jung),정지혜(Ji Hye Jung),김미란(Mi Ran Kim),이경진(Kyung Jin Lee),정진주(Jinjoo Jung),박종석(Jong Seok Park),반경녀(Kyeong Nyeo Bahn),장영미(Young Mi Jang),강찬순(Chan Soon Kang) 한국식품과학회 2010 한국식품과학회지 Vol.42 No.6
기준 설정 전인 2006년 식품의약품안전청에서 실시한 연구과 제의 결과보고서에 의하면 200건 벌꿀 중 네오마이신은 검출되지 않았고, 스트렙토마이신의 경우 23건이 검출되었으며, 아미트라즈(그 대사산물 포함), 코마포스의 경우 각각 10건, 9건의 검출되었다(8). 그러나 기준 설정 후인 본 연구의 모니터링 결과 해당 동물용의약품의 검출율이 현저하게 떨어진 것으로 미루어 볼때 07년 기준 설정 후 설정된 잔류허용기준에 맞춰 관리되고 있음을 알 수 있었다. This research was carried out to investigate residues of neomycin, streptomycin, dihydrostreptomycin, amitraz, 2,4-dimethylaniline (one of amitraz’s metabolites), and coumaphos in honey in order to intensively control their use following the establishment of Korean maximum residue limits (MRLs) for veterinary drugs in honey in 2007. To monitor for residues, 110 honeys and food products with honey were collected and analyzed. The collected honeys included acasia, mixed flower, chestnut, rape flower, jujube, and native types. Neomycin, streptomycin, dihydrostreptomycin, oxytetracycline, and amitraz were not detected among samples. Coumaphos was found in the Korean acasia honey at 0.02 mg/kg, but its concentration was under the MRL (0.1 mg/kg) for coumaphos. According to the results, there were no violations of the Korean MRLs of veterinary drugs in honey.
Effect of NaCl on the Stability of Oncolytic Vaccinia Virus
Seong-Geun Kim(김성근),Gui Shao Ran(계소연),Hyuk-Chan Kwon(권혁찬),Tae-Ho Hwang(황태호) 한국생명과학회 2016 생명과학회지 Vol.26 No.1
Pexa-Vec (JX-594)은 암특이적 암용해 면역치료제인 백시니아 바이러스이다. 본 연구의 목적은 Pexa-Vec의 안정성을 극대화하기 위한 방법을 개발하는 것이다. 단기안정성 실험에서 바이러스의 활성은 4℃와 실온에서 감소하였으나, 초음파처리와 회전처리로 완전히 회복되었다. Pexa-Vec의 장기안정성 시험은 (A) 30 mM Tris/pH 7.6, (B) 30 mM Tris/pH 8.6, (C) 30 mM Tris/pH 7.6, 150 mM NaCl, 15% sucrose, (D) 30 mM Tris/pH 7.6, 15% sucrose, (E) 30 mM Tris/pH 8.6, 15% sucrose 조건 하에서 수행하였다. 제형 A는 4℃에서 4-8주 후, 실온에서 1주일 후에 2로그 이하로 바이러스활성이 감소되었다. 반면 제형 B의 경우 4℃와 실온에서 바이러스 활성이3일 후 감소되는 것으로 관찰되어 중성 산도가 바이러스 안정성을 유지하는데 필수적이다. 제형A에 15%의 슈크로즈 수크로오스를 추가했을 때(제형D), -20℃, 4℃와 실온에서 바이러스성 안정성이 크게 증가 하였고, 제형 E (pH 7.6)에서 다시 한번 확인되었다. 제형 D (pH 7.6)에 150 mM 염화나트륨을 추가한 제형 C에서 바이러스 안전성을 증가시키는 슈크로즈 수크로오스 효과를 더욱 향상시켜, 4℃와 실온에서 바이러스 활성이 각각 1.5년과 1-2주 동안 유지되는 결과를 보였다. 결론적으로, 우리는 제형C가 항암 백시니아 바이러스를 적절히 저장하기 위한 충분한 조건을 제공할 수 있다고 제안한다. Pexa-Vec (JX-594) is a specific cancer-targeted oncolytic and immunotherapeutic vaccinia virus. The purpose of this study was to develop methods to maximize the stability of Pexa-Vec. In short-term instability testing, viral activity was rapidly decreased both at 4°C and at room temperature (RT), but it was completely restored after sonication followed by vortex. Long-term stability testing of Pexa-Vec in the following liquid formulations was performed: (A) 30 mM Tris/pH 7.6, (B) 30 mM Tris/pH 8.6,(C) 30 mM Tris/pH 7.6, 150 mM NaCl, 15% sucrose, (D) 30 mM Tris/pH 7.6, 15% sucrose, and (E) 30 mM Tris/pH 8.6, 15% sucrose. Viral activity decreased less than 2 log10 at 4°C, and RT was observed in 3 days in B, while viral activity was not decreased even after 4–8 weeks at 4°C and at 1 week in RT in A, suggesting that neutral pH may be essential to maintain virus stability. The addition of 15% sucrose into A (D) significantly increased viral stability at -20°C, 4°C, or RT, and it was also observed at pH 8.6 (E). The addition of 150 mM NaCl into D (C) significantly increased viral stability in addition to the sucrose effect at 4°C or RT. Accordingly, the viral activity in formulation C was maintained for 1.5 years at 4°C, and for 1-2 weeks in RT. In conclusion, we propose that formulation C can provide the most adequate condition for the proper storage of vaccinia oncolytic virus.