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Systematic study on active compounds as antibacterial and antibiofilm agent in aging onions
Sharma, Kavita,Mahato, Neelima,Lee, Yong Rok The Journal of Food and Drug Analysis (JFDA), Food 2018 JOURNAL OF FOOD AND DRUG ANALYSIS Vol.26 No.2
<P>Quantitative investigation and systematic studies of quercetin, total phenolics, flavonoids, antioxidants, antibacterial and antibiofilm or antibiofouling properties of methanolic extracts of onions obtained from six different varieties have been carried out to explore their relative merits in terms of biological activities of fresh and aging onions. Total phenolic content in the extracts was examined spectrophotometrically using FolineCiocalteau's phenol reagent and total antioxidant activity was studied by FRAP and DPPH methods. In vitro antibacterial activity of the extracts was investigated on Gram-negative (Escherichia coli and Pseudomonas aeruginosa) and Gram-positive (Staphylococcus aureus and Bacillus cereus) respectively, by using a modified KirbyeBauer disc diffusion method. Antibiofilm activity was tested by crystal violet assay. The best results against biofilm formation were observed for the extracts obtained from onions stored for three months. The total phenolic and antioxidant content found to be increased upon aging in all the six varieties; red skinned onion (Happyhong) showed the highest level of total phenolics (5110.07 +/- 196.56 mg GAEg(-1) FW) and total flavonoids (2254.00 +/- 154.82 mg QEg(-1) FW) after three months. The results showed that in all the varieties, quercetin content as well as biological activity increases with aging in the stored onions compared with the fresh ones. Copyright (C) 2017, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC. This is an open access article under the CC BY-NC-ND license.</P>
Cho, Kye Man,Lim, Ho-Jeong,Kim, Mi-So,Kim, Da Som,Hwang, Chung Eun,Nam, Sang Hae,Joo, Ok Soo,Lee, Byong Won,Kim, Jae Kyeom,Shin, Eui-Cheol The Journal of Food and Drug Analysis (JFDA), Food 2017 JOURNAL OF FOOD AND DRUG ANALYSIS Vol.25 No.3
<P>In this study, we investigated the effects of the potential probiotic Bacillus subtilis CSY191 on the fatty acid profiles of Cheonggukjang, a fermented soybean paste, prepared using new Korean brown soybean cultivars, protein-rich cultivar (Saedanbaek), and oil-rich cultivar (Neulchan). Twelve fatty acids were identified in the sample set-myristic, palmitic, palmitoleic, stearic, oleic, vaccenic, linoleic, alpha-linolenic, arachidic, gondoic, behenic, and lignoceric acids-yet, no specific changes driven by fermentation were noted in the fatty acid profiles. To further explore the effects of fermentation of B. subtilis CSY191, complete profiles of volatiles were monitored. In total, 121, 136, and 127 volatile compounds were detected in the Saedanbaek, Daewon (control cultivar), and Neulchan samples, respectively. Interestingly, the content of pyrazines-compounds responsible for pungent and unpleasant Cheonggukjang flavors-was significantly higher in Neulchan compared to that in Saedanbaek. Although the fermentation period was not a strong factor affecting the observed changes in fatty acid profiles, we noted that profiles of volatiles in Cheonggukjang changed significantly over time, and different cultivars represented specific volatile profiles. Thus, further sensory evaluation might be needed to determine if such differences influence consumers' preferences. Furthermore, additional studies to elucidate the associations between B. subtilis CSY191 fermentation and other nutritional components (e.g., amino acids) and their health-promoting potential are warranted. Copyright (C) 2016, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC.</P>
Lim, Dong Kyu,Mo, Changyeun,Lee, Dong-Kyu,Long, Nguyen Phuoc,Lim, Jongguk,Kwon, Sung Won The Journal of Food and Drug Analysis (JFDA), Food 2018 JOURNAL OF FOOD AND DRUG ANALYSIS Vol.26 No.1
<P>The authenticity determination of white rice is crucial to prevent deceptive origin labeling and dishonest trading. However, a non-destructive and comprehensive method for rapidly discriminating the geographical origins of white rice between countries is still lacking. In the current study, we developed a volatile organic compound based geographical discrimination method using headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS) to discriminate rice samples from Korea and China. A partial least squares discriminant analysis (PLS-DA) model exhibited a good classification of white rice between Korea and China (accuracy = 0.958, goodness of fit = 0.937, goodness of prediction = 0.831, and permutation test p-value = 0.043). Combining the PLS-DA based feature selection with the differentially expressed features from the unpaired t-test and significance analysis of microarrays, 12 discriminatory biomarkers were found. Among them, hexanal and 1-hexanol have been previously known to be associated with the cultivation environment and storage conditions. Other hydrocarbon biomarkers are novel, and their impact on rice production and storage remains to be elucidated. In conclusion, our findings highlight the ability to rapidly discriminate white rice from Korea and China. The developed method maybe useful for the authenticity and quality control of white rice. Copyright (C) 2017, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC.</P>