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Nutritional Functions of Milk and Dairy Products in Improving Human Health
( Jung-whan Chon ),( Hyunsook Kim ),( Dong-hyeon Kim ),( Soo-kyung Lee ),( Hong-seok Kim ),( Jin-hyuk Yim ),( Kwang-young Song ),( Young-ji Kim ),( Il-byung Kang ),( Dana Jeong ),( Jin-hyeong Park ),( 한국유가공기술과학회 2016 Journal of Dairy Science and Biotechnology (JMSB) Vol.34 No.3
Cow`s milk and dairy products are elements of the human diet that could play an important role in improving human health. The macronutrients and micronutrients found in milk could supply the nutrients required to maintain human health. Among them, milk-derived bioactive peptides have been identified as potential ingredients found in health promoting functional foods. These bioactive peptides target diet-related chronic diseases, particularly non-communicable ones such as cardiovascular disease, diabetes and obesity. Additionally probiotics such as lactic acid bacteria (LAB) are can be considered live microorganisms that confer health benefits for the host-, when administered in adequate amounts. Further, the calcium, vitamin D, and protein content of milk and dairy products could play a role in proving bone health. The effect of milk and calcium on bone mineral density could prevent against fracture, osteoporosis and rickets. Furthermore, milk and dairy products also contain which factors that, which protect against dental caries (anti-cariogenic properties). This paper reviews the various nutritional functions of milk and dairy products in improving human health.
Chon, Jung-Whan,Kim, Young-Ji,Rashid, Farzana,Sung, Kidon,Khan, Saeed,Kim, Hyunsook,Seo, Kun-Ho Poultry Science Association Inc. 2018 Poultry science Vol.97 No.1
<P>Overgrowth of extended-spectrum beta-lactamase (ESBL)-producing Escherichia coli (E. coli) on Campylobacter media prevents the latter's selective isolation, thereby making the improvement of Campylobacter-selective media necessary. We evaluated tazobactam (an ESBL inhibitor) to supplement Bolton enrichment broth (Tz-Bolton broth) for the selective isolation of Campylobacter in chicken carcass rinses. First, using 20 strains of ESBL-producing E. coli and 13 Campylobacter strains, we found 4 mu g/mL of tazobactam to be optimal for inhibiting the ESBL-producing E. coli while allowing the growth of all tested Campylobacter strains. Next, 80 whole chicken carcasses were rinsed with buffered peptone water (BPW), and 25 mL of BPW rinse was mixed with 2 x blood-free Bolton broth (25 mL) with or without tazobactam followed by incubation at 42 degrees C for 48 h under microaerobic conditions. A loopful of the incubated broth was inoculated on modified charcoal-cefoperazone-deoxycholate agar (mCCDA) and microaerobically incubated at 42 degrees C for 48 h. The tazobactam supplemented Bolton broth showed a higher Campylobacter isolation rate (38.8%, p < 0.05) than normal Bolton broth (15%). Moreover, the number of mCCDA plates with non-Campylobacter was much lower (p < 0.05) after enrichment in Tz-Bolton broth (0%) than in the normal Bolton broth (80%), suggesting that selectivity of the modified broth was superior to normal Bolton broth.</P>
( Jung-whan Chon ),( Kun-ho Seo ),( Dongryeoul Bae ),( Binn Kim ),( Dongkwang Jeong ),( Kwang-young Song ) 한국낙농식품응용생물학회(구 한국유가공학회) 2020 Journal of Dairy Science and Biotechnology (JMSB) Vol.38 No.4
This study was conducted to evaluate the antibacterial activity against Cronobacter sakazakii and Salmonella enteritidis as well as the sensory attributes of milk products supplemented with various concentrations (control, 0.5%, 1.0%, 1.5%, and 2.0%) of clove oil. In this study, clove oil was shown to have strong antibacterial activities. In addition, all the samples were assessed by ten researchers trained in five sensory attributes, namely, taste, flavor, color, texture, and overall acceptability. Compared to the control, 5% clove oil supplemented was the best in market milk, while in yogurt and kefir, 1.0% supplementation was the best. In terms of sensory attributes, the low score of color and flavor of market milk, yogurt, and kefir is attributed to the characteristics of the supplemented clove oil. Consequently, this study presents the possibility of producing bio-functional milk products supplemented with clove oil, and for controlling the growth of foodborne pathogenic bacteria in milk products using clove oil.
Chon, Jung-Whan,Kim, Hong-Seok,Kim, Dong-Hyeon,KIM, Young-Ji,Sung, Kidon,Kim, Hyunsook,Seo, Kun-Ho ational Association for Food Protection 2017 Journal of food protection Vol.80 No.6
<B>ABSTRACT</B><P>We investigated the efficacy of syringe filtration for selective isolation of Campylobacter from chicken carcass rinse by combining syringe filtration with the conventional culture method. Whole chicken carcass rinses were incubated in Bolton enrichment broth, set aside or subjected to syringe filtration, and streaked on Campy-Cefex agar with or without cefoperazone antibiotic supplement. Compared with the conventional method without filtration, 0.65-μm-pore-size syringe filtration resulted in a significantly higher number of Campylobacter-positive samples (23.8 to 37.5% versus 70.0 to 72.5%; P < 0.05), a lower number of plates contaminated with non-Campylobacter (93.8% versus 6.3 to 26.3%), and a lower growth index (1 = growth of a few colonies; 2 = growth of colonies on about half of the plate; and 3 = growth on most of the plate) for competing microbiota (2.9 to 3.0 versus 1.2 to 1.4). When syringe filtration was applied, agar plates containing the antibiotic had significantly less contamination (6.3% versus 26.3%; P < 0.05) and a lower growth index (1.2 versus 1.4) compared with plates without the antibiotic, although the Campylobacter isolation rate was similar (P > 0.05). Syringe filtration combined with conventional enrichment improved the rate and selectivity of Campylobacter isolation from chicken carcasses.</P>
Chon, Jung-Whan,Kim, Young-Ji,Kim, Dong-Hyeon,Song, Kwang-Young,Kim, Hyunsook,Seo, Kun-Ho Institute of Food Technologists 2019 Journal of Food Science Vol.84 No.1
<P> The presence of unwanted competing flora has been the most common confounding factor in the enumeration of <I>Bacillus cereus (B. cereus)</I> using selective media such as mannitol-yolk-polymyxin B agar (MYPA). The objective of this study was to improve MYPA selectivity for <I>B. cereus</I> by supplementation with a second-generation cephalosporin, cefuroxime. The performance of cefuroxime-supplemented MYPA (cefu-MYPA) was evaluated by comparison with original MYPA in 60 food products with established microbiological standards for <I>B. cereus</I> contamination. Cefu-MYPA demonstrated superior recoverability and selectivity for B. cereus compared with original MYPA in most tested foods. <I>B. cereus</I> numbers on MYPA and cefu?MYPA were 363.5 and 462.0 CFU/g, respectively. Competing flora on cefu-MYPA was detected in significantly less samples (70%) compared to original MYPA (93%). In addition, the detection and isolation of suspected colonies were significantly improved in cefu-MYPA because of the reduction or elimination of competing flora in all tested foods except fruit juice, indicating superior selectivity of the modified medium. Our findings suggest that cefuroxime supplementation of MYPA would markedly improve the detection rate of <I>B. cereus</I>, particularly in foods with high levels of indigenous flora. </P>
( Jung Whan Chon ),( Won Chang Lee ),( Myeong Jin Lee ),( Hyeong Ae Bang ),( Kun Ho Seo ) 한국예방수의학회 2014 예방수의학회지 Vol.38 No.4
The average prevalence rate (PR) for foodborne disease outbreaks (FBDOs) in the first half (F-H) and latter half(L-H) of the decade from 2001 to 2010 in Korea was 14.0 and 16.9 per 100,000 population, respectively. The number ofpatients per outbreak of foodborne diseases (FBDs) in the F-H of that decade was 57.6 and in the L-H was 25.4 (p < 0.05). A comparison of the 2 periods covered in this study indicates that FBDOs in the L-H most frequently involved restaurantsor delis (51.5% of total cases), and in the F-H, this involvement was noted in 34.0% of total cases (p < 0.01). The epidemicpatterns of microbial FBDOs show that the overall incidence of outbreaks resulting from 5 of 8 key pathogens includingBacillus cereus (+1.6%), Campylobacter jejuni (+1.5%), Clostridium spp. (+0.7%), pathogenic Escherichia coli (+8.3%), andNorovirus (+14.4%) tended to be higher in the L-H than in the F-H of the decade from 2001 to 2010. Conversely, thosecaused by the other 3 key agents, including Salmonella spp. ( 9.2%), Staphylococcus aureus ( 2.8%), and Vibrioparahaemolyticus ( 6.4%) were significantly lower in the L-H than in the F-H of the decade. Moreover, in the decade between2001 and 2010, the number of patients (n) and the PR for microbial FBD increased from the F-H (n = 13,346, PR: 5.6) tothe L-H (n = 33,732, PR: 13.8) (p < 0.01).
Microbiological Evaluation of Pork and Chicken By-Products in South Korea
CHON, JUNG-WHAN,JUNG, HAE-IN,KUK, MIN,LIM, JONG-SOO,SEO, KUN-HO,KIM, SOO-KI International Association for Food Protection 2016 Journal of food protection Vol.79 No.5
<B>ABSTRACT</B><P>In this study, we aimed to evaluate the microbiological risk of pork and chicken by-products by enumerating indicator bacteria (total aerobic bacteria, coliforms, and Escherichia coli) and identifying pathogens such as Campylobacter and Salmonella. The antibiotic resistance of pathogenic isolates was determined, and molecular subtyping was performed using automated repetitive sequence-based PCR (rep-PCR). Pork and chicken by-products were collected from 10 processing plants. The mean numbers of total aerobic bacteria, coliforms, and E. coli from 95 pork by-product samples and 64 chicken by-product samples were 5.1, 3.6, and 2.4 log CFU/g and 4.5, 3.0, and 1.8 log CFU/g, respectively. The numbers of indicator bacteria in the gastrointestinal tract (small intestine, large intestine, and gizzard) were significantly higher than those in other organs. Salmonella and Campylobacter species were detected in 3 and 5 of 95 pork by-product samples and in 6 and 3 of 64 chicken by-product samples, respectively. Four of 9 Salmonella isolates examined were resistant to eight antibiotics, and each of these resistant strains produced an extended-spectrum β-lactamase. Most Campylobacter isolates were resistant to tetracycline (7 of 8 strains) and quinolones (7 of 8 strains). The similarity in rep-PCR patterns among Salmonella isolates was more closely associated with serotype than with the processing plant and type of meat. Conversely, the rep-PCR patterns of Campylobacter isolates were specific to the processing plant. Our findings could help agencies develop regulations for protection from foodborne bacterial infections arising from animal by-products.</P>