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Evaluation of Different Methods of Antioxidant Measurement
Yoo, Kyung-Mi,Kim, Dae-Ok,Lee, Chang-Yong Korean Society of Food Science and Technology 2007 Food Science and Biotechnology Vol.16 No.2
The beneficial effects of fruits, vegetables, and beverages on human health have been attributed to their antioxidant activities. Therefore, antioxidant activity of food products is recognized as one of the important parameters in determining their functional values. Until now, antioxidant activity has been measured by various chemical and biological methods; however, many factors confound the reliability and reproducibility of measurements of antioxidant activity of food. In vitro methods may provide a useful indication of antioxidant activity but their results may not translate to the human biological system, while in vivo tests are difficult to carry out due to the intricate processes of uptake, cellular transportation, and metabolism of individual antioxidant components. Therefore, as long as these limitations exist, our best option is to measure the antioxidant activity in food directly. This review briefly summarizes currently available methods for the measurement of antioxidant activity in food and examines their respective validity.
Lim, Ho Soo,Hwang, Ju Young,Kim, Jung Im,Choi, Jae Chon,Kim, Meehye Korean Society of Food Science and Technology 2016 Food Science and Biotechnology Vol.25 No.5
A simple GC-MS method has been developed and validated for the direct determination of hexamethylenetetramine (HMT). The separation of HMT was performed using a MXT-1 column. The calibration curve was linear over the concentration range $0.1-25{\mu}g/mL$, with a good correlation coefficient (r =0.9996). The recoveries of HMT from foods spiked at 1, 5, and $10{\mu}g/g$ ranged from 91.7% to 115.2%. Intra-day (n=5) and inter-day (n=5) precision were less than 7%. The limit of detection and the limit of quantification of the method were 0.05 and $0.15{\mu}g/mL$, respectively. The uncertainties associated with food matrix and calibration contributed most to the overall expanded uncertainty. The method validation data indicated that quantitative method could be applied to the direct determination of non-hydrolyzed HMT in foods.
Son, Sung-Ho,Jeon, Hye-Lin,Yang, Seo-Jin,Sim, Min-Ho,Kim, Yu-Jin,Lee, Na-Kyoung,Paik, Hyun-Dong Korean Society of Food Science and Technology 2018 Food Science and Biotechnology Vol.27 No.1
This study was designed to isolate lactic acid bacteria (LAB) with ${\beta}$-glucosidase activity and probiotic properties from Korean fermented foods. Among nine isolates, four LAB strains had excellent survival rates at pH 2.5 with 0.3% (w/v) pepsin for 3 h and 0.3% (w/v) oxgall for 24 h. Four LAB strains did not produce ${\beta}$-glucuronidase and showed adhesion ability to HT-29 cells that was superior to that shown by the reference strain Lactobacillus rhamnosus GG. All four strains were sensitive to ampicillin, tetracycline, chloramphenicol, and doxycycline. These strains were identified as Leuconostoc mesenteroides H40, Lactobacillus plantarum FI10604, L. brevis FI10700, and L. perolens FI10842 by 16S rRNA gene sequence, respectively. It was found that L. perolens FI10842 produced the highest b-glucosidase activity (49.10 mU/mL). These results indicate that the four LAB strains could be used as potential probiotic. Especially L. perolens FI10842 could be used as a starter culture for fermentation.
Lee, Sein,Kim, Mi-Bo,Kim, Changhee,Hwang, Jae-Kwan Korean Society of Food Science and Technology 2018 Food Science and Biotechnology Vol.27 No.1
Whole grain comprises starchy endosperm, germ, and bran tissues, which contain fibers, minerals, vitamins, and several phytochemicals. Whole grain cereal (WGC)-based food products supply beneficial nutrients (essential for health care) and macronutrients (essential for body maintenance and support). The present study investigated the inhibitory effect of WGC on obesity-induced muscle atrophy in obese C57BL/6N mice. WGC attenuated the body weight gain, fat pad mass, adipocyte size, food efficiency ratio, serum lipid profile, and non-alcoholic fatty liver. Furthermore, WGC increased muscle mass and muscle strength by activating the phosphatidylinositol 3-kinase/protein kinase B pathway. Accordingly, WGC up-regulated the expression of factors that regulate muscle hypertrophy and myogenesis, whereas it down-regulated the atrophy-related factors. Overall, these results demonstrate that WGC effectively attenuates obesity-induced muscle atrophy as well as overall obesity, suggesting that WGC can be used as a functional food.
Lee, Eun-Jin,Ameer, Kashif,Kim, Gui-Ran,Chung, Myong-Soo,Kwon, Joong-Ho Korean Society of Food Science and Technology 2018 Food Science and Biotechnology Vol.27 No.1
Most commercial dried laver products show higher microbial contamination. This work evaluated effects of approved dose (7 kGy)-recommended in the Korean Food Code for algal food-of electron beam (E-beam) irradiation on microbiological, physicochemical and luminescence properties of dried laver products. E-beam irradiation caused dose-dependent microbial reductions. For example, a 4 kGy irradiation dose reduced coliform (<2.5 log CFU/g) to undetectable levels (<10 CFU/g), while a 7 kGy irradiation dose reduced total aerobic bacteria count (6.6 log CFU/g) by approximately 2 log cycles. Physicochemical attributes of dried lavers were not significantly (p > 0.05) affected before and after 7 kGy irradiation, but carotenoid content was significantly (p < 0.05) reduced at 10 kGy irradiation. Irradiated samples (>4 kGy) could be detected from non-irradiated ones by luminescence techniques. Overall, results indicated that <7 kGy irradiation is recommended along with other heat treatment for improving microbiological contamination by at most 4 log CFU/g in dried lavers.
Evaluation of the microbiological quality of jacopevers and plaices in Korea, 2015-2016
Yoon, Jae-Hyun,Hwang, Jin-Ha,Han, Areum,Choi, Yun-Sun,Hyun, Jeong-Eun,Lee, Sun-Young Korean Society of Food Science and Technology 2016 Food Science and Biotechnology Vol.25 No.6
In Southeast Asian countries, including Korea, China, and Japan, the considerable amounts of raw fish have been annually consumed in the manner of live fish fillets without minimally thermal processing, increasing the risks of causing food-borne diseases. This study investigated the occurrence of total aerobic bacteria (TAB), coliform, Vibrio parahaemolyticus, Salmonella enterica serovar spp., Listeria monocytogenes, and Staphylococcus aureus in jacopevers and plaices. Total 200 live fishes were collected from randomly selected restaurants located in Anseong-si, and then they were microbiologically monitored. TAB ranged from 3.09 to 3.21 $Log_{10}$ CFU/g in jacopever and plaice. Coliform in the levels of 1.54 $Log_{10}$ CFU/g were detected in samples. Out of 100 jacopevers, a single jacopever (1%) exhibited the prevalence of S. aureus in the edible part, though none of pathogenic bacteria were detected. These results will be useful for understanding the microbial prevalence in the domestic living jacopevers and plaices.
Yao, Zhuang,Kim, Jeong A,Kim, Jeong Hwan Korean Society of Food Science and Technology 2018 Food Science and Biotechnology Vol.27 No.3
Bacillus species were screened to be used as starters for jeotgals, salted and fermented Korean sea foods. A strain, JS2, showing strong fibrinolytic activity was isolated from saeu (small shrimp) jeotgal, and identified as Bacillus subtilis. Bacillus subtilis JS2 grew well at 20% (w/v) NaCl concentration. SDS-PAGE of culture supernatant from JS2 showed 3 major bands of 27, 29, and 60 kDa in size. Fibrin zymography showed that the 27 kDa band was the major fibrinolytic protein. The gene, aprEJS2, was cloned and introduced into B. subtilis WB600 using pHY300PLK. A B. subtilis transformant harboring pHYJS2 showed higher fibrinolytic activity than B. subtilis JS2. aprEJS2 was overexpressed in Escherichia coli BL21 (DE3). The optimum pH and temperature for AprEJS2 were pH 8.0 and $40^{\circ}C$, respectively. Km and $V_{max}$ values were determined. AprEJS2 has strong ${\alpha}$-fibrinogenase activity and moderate ${\beta}$-fibrinogenase activity.
Choi, Dasom,Chon, Jung-Whan,Kim, Dong-Hyeon,Kim, Hong-Seok,Yim, Jin-Hyeok,Song, Kwang-Young,Seo, Kun-Ho Korean Society of Food Science and Technology 2016 Food Science and Biotechnology Vol.25 No.4
Enterobacteriaceae enrichment (EE) broth, a selective enrichment medium for Cronobacter sakazakii detection, has been shown to contain polymerase chain reaction (PCR) inhibitors. Therefore, a modified enrichment broth was developed, wherein possible PCR inhibitors, brilliant green and bile salts, were substituted with sodium citrate. Investigations were conducted to determine whether realtime PCR detection of C. sakazakii in powdered infant formula and dried vegetables with this modified medium improved compared with conventional culture methods. The detection rate of the modified EE broth was significantly higher (p<0.05) than that of the conventional EE broth for both types of food. For dried pumpkin samples, real-time PCR after culturing in modified EE broth yielded significantly higher detection rates and selectivity than those achieved using conventional culture in Druggan-Forsythe-Iversen agar. These results show that real-time PCR after enrichment in the modified EE broth may be an effective screening method for detection of C. sakazakii.
Desired Textures of Food Analogs and Methods of Measuring Their Textural Properties
말콤C.부르네,Bourne, Malcolm C. Korean Society of Food Science and Technology 1975 한국식품과학회지 Vol.7 No.3
Analogs and extenders should have mouthfeel and chewing characteristics that are similar to the food they are replacing or extending. Instrumental methods can measure some of the physical properties that constitute 'texture' but only sensory methods can provide a complete description and quantification of the textural properties of a food. Instrumental methods and sensory methods for measuring texture are reviewed.
Wei, Shuai,Park, Byung-Jae,Seo, Kun-Ho,Oh, Deog-Hwan Korean Society of Food Science and Technology 2016 Food Science and Biotechnology Vol.25 No.5
An immunomagnetic separation method using antibody-coated Dynabeads$^{(R)}$ Protein G was developed for specific and efficient separation of Staphylococcus aureus in lettuce and whole milk. The amount of immunomagnetic beads (IMBs) and conjugation conditions were optimized. A high capture efficiency was obtained with 0.4 mg of IMBs, an immunoreaction time of 20 min, and a separation time of 1 min without wash. Under optimal conditions, the capture efficiency (CE) for $10^0-10^5CFU/mL$ of S. aureus was higher than 91.46%. The IMBs showed high specificity even with a high constant number ($10^7CFU/mL$) of Bacillus cereus, Micrococcus luteus, and Lactobacillus plantarum. The CE of IMBs against S. aureus at concentrations from $10^2$ to $10^5CFU/mL$ ranged from 78.70 to 94.77% for lettuce and 60.0 to 73.27% for milk samples. This IMS can be an appropriate selection for combining with bacterial detection method or efficient isolation procedure for S. aureus from foods.