Erratum 감사의 글 정정

한국식품저장유통학회 한국식품저장유통학회(구 한국농산물저장유통학회) 2017 한국식품저장유통학회지 Vol.24 No.5

어병세균 Edwardsiella tarda에 대한 한약재 추출물의 항균활성

김아라 ( Ah Ra Kim ),김도균 ( Do Kyun Kim ),변태환 ( Tea Hwan Byun ),조은지 ( Eun Jee Jo ),이은우 ( Eun Woo Lee ),권현주 ( Hyun Ju Kwon ),김병우 ( Byung Woo Kim ),김태훈 ( Tae Hoon Kim ),이경본 ( Kyung Bon Lee ),김영만 ( Young Man 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.1

The methanol extracts of 19 commercial herb medicines was analyzed to antibacterial activities against Edwardsiella tarda, causing several fish diseases. Rhus javanica showed most strong antibacterial activity against E. tarda and Escherichia coli. Methanol extract of R. javanica was further extracted using several organic solvents having different polarity. Extract from ethyl acetate fraction showed strong activity against E. tarda as well as E. coli. Minimal inhibitory concentration, MIC of R. javanica extract was measured and resulted showing 64 ㎍/㎖ for E. tarda and 256 ㎍/㎖ for E. coli. It is needed that, from these results, further purification and isolation of reposible compound of these activities and further study on the synergy effect using combination with antibiotics against pathogenic bacteria.

자귀나무(A. julibrissin) 수피 추출물의 생리활성

이양숙 ( Yang Suk Lee ),김광곤 ( Kwang Kon Kim ),김남우 ( Nam Woo Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.1

Three bark extracts of Albizia julibrissin were prepared using water (AW), 70% (v/v) ethanol (AE), and hot water (AHW). Organic solvent fractions were analyzed for total flavonoids and polyphenols, antioxidant activities, and inhibitory activities against xanthine oxidase. Total flavonoid and polyphenol contents of the AHW extract were 8.57 mg/g and 108.67 mg/g, respectively. The SOD-like activities of all extracts, assayed at 1.0 mg/mL, were 10.46-16.73%. The nitrite-scavenging ability of the AHW extract, assayed at pH 1.2, was 60.82%, and the IC50 value was 770.18 μg/mL. The electron-donating ability of the AHW extract, at 0.3 mg/mL, was 92.30%; the IC50 values of the AW and AHW extracts were 31.31 μg/mL and 36.22 μg/mL, respectively; thus higher than that of ascorbic acid (39.06 μg/mL). Xanthine oxidase inhibition by the AHW extract, at 1.0 mg/mL, was 94.05%. These results indicate that the AHW of A. julibrissin has potential as a natural antioxidant, for addition to foods and nutraceuticals.

이산화염소수를 이용한 계사 내 깔짚의 미생물 수 저감화

유동진 ( Dong Jin Yu ),김현진 ( Hyun Jin Kim ),송현정 ( Hyeon Jeon Song ),신윤지 ( Yoon Ji Shin ),채현석 ( Hyun Seok Chae ),송경빈 ( Kyung Bin Song ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.1

We evaluated microbial inactivation in chicken cage litter, to ensure microbial safety, using aqueous chloride dioxide. Contamination by coliforms, Escherichia coli, Listeria spp., yeasts and molds, total aerobic bacteria, and Salmonella spp. was detected in fresh cage litter, and microbial populations increased if litters were repeatedly used. Aqueous ClO2 treatment (500 ppm) significantly decreased the populations of coliforms, E. coli, Listeria spp., yeasts and molds, total aerobic bacteria, and Salmonella spp. in all litter samples tested. In particular, aqueous ClO2 treatment on fresh litter reduced the initial populations of coliform, E. coli, Listeria spp., yeasts and molds, and total aerobic bacteria by 4.47, 1.29, 1.23, 3.24, and 5.2 log CFU/g, respectively. In addition, when litters used for 1 and 5 weeks were tested, treatment significantly reduced microbial populations. The results suggest that aqueous ClO2 treatment is useful to reduce microbial hazards in chicken cage litter and to improve the microbial safety of slaughtered chickens.

마이크로웨이브 추출조건에 따른 참나무 겨우살이 추출물의 생리활성

이혜진 ( Hye Jin Lee ),도정룡 ( Jeong Ryong Do ),권중호 ( Joong Ho Kwon ),김현구 ( Hyun Ku Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.1

The physiological properties of oak mistletoe slice extracts were investigated. The total polyphenol content of mistletoe extracts was 50.28-109-69 mg%, depending on extraction conditions. The polyphenol content increased as extract concentration rose (25 mL/g>50 mL/g>100 mL/g). The electron-donating ability (EDA) of the 60% (v/v) ethanolic extract was 68.88% at 25 mL/g; this was the highest value of all extracts tested (p<0.05). The SOD-like activities of water, 30%, 60%, and 90% (all v/v) ethanolic extracts were 15.24-30.84% lower than those of 1.0% and 0.1% (both w/v) L-ascorbate solutions. Tyrosinase inhibitory activities of all samples were 3.40-30.92% lower than those of 1.0% and 0.1% (both w/v) L-ascorbate solutions. Nitrite-scavenging abilities measured at pH 1.2 and pH 3.0 were highest when the water, and the 30%, 60% and 90% (all v/v) ethanolic extracts, were tested. The results expand our understanding of the physiological properties of oak mistletoe slice extracts.

민들레 뿌리로부터 Pancreatic Lipase 저해 물질의 분리

김태완 ( Tae Wan Kim ),김태훈 ( Tae Hoon Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.1

Activity-guided isolation from an ethylacetate-soluble fraction of a 70% (v/v) ethanolic extract from the roots of Taraxacum ohwianum, using a pancreatic lipase inhibition assay, resulted in isolation and identification of five phenolic metabolites of previously known structure; these were 3,5-di-O-caffeoylquinic acid, chicoric acid, caffeic acid, protocatechuic aldehyde, and luteolin. All structures were confirmed by NMR and MS scpectroscopic data. Of these compounds 3,5-di-O-caffeoylquinic acid exhibited the most potent inhibitory activity, with IC50 of 65.1±0.7 mM against pancreatic lipase.

치즈가루 첨가량을 달리한 설기떡의 품질특성

김미진 ( Mee Jin Kim ),정해정 ( Hai Jung Chung ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.1

We explored the quality characteristics of Sulgidduk prepared using different amounts of cheese powder (0%, 6%, 12%, 18%, 24%; all w/w); physico-chemical properties were determined. Proximate composition analysis showed that the moisture content of Sulgidduk decreased with a rise in the level of added cheese powder. Lightness and yellowness values were lowest in control Sulgidduk and highest in Sulgidduk with 24% added cheese powder.Texture profile analysis showed that all of hardness, cohesiveness, springiness, and brittleness increased with a rise in cheese powder level. Scanning election microscopy indicated that the number of air cells fell as the ratio of cheese powder to rice powder increased. Sensory evaluation tests indicated that color, cheese smell, and greasiness rose as the cheese powder level increased, whereas softness and moistness fell. Consumer acceptance testing showed no significant difference in overall acceptability scores among samples. In conclusion, we suggest that cheese powder may be incorporated into Sulgidduk without affecting sensory qualities.

도라지 부탄올 추출물의 항산화 및 nitric oxide 생성 저해 효과

장주리 ( Joo Ri Jang ),황성연 ( Seong Yeon Hwang ),임선영 ( Sun Young Lim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.1

We explored the effect of extracts of dried Platycodon grandiflorum on production of reactive oxygen species (ROS), glutathione (GSH) and nitric oxide (NO). To determine antioxidant activity in the presence of H2O2-induced oxidative stress, DCFH-DA (dichlorodihydrofluorescin diacetate) assay was employed. Acetone/methylene chloride (A+M) and methanolic (MeOH) extracts of P. grandiflorum reduced intracellular ROS levels. Of the various tested fractions, n-BuOH fraction showed the highest protective effect in terms of lipid peroxide production. Total GSH levels were measured after treatment of HT1080 cells with the A+M and MeOH extracts, and other solvent fractions, at various concentration. The A+M extacts and 85% (v/v) aqueous MeOH fraction significantly increased GSH levels (p<0.05). When lipopolysaccharide (LPS)-induced NO production was evaluated, all tested crude extracts, and fractions thereof, significantly reduced NO production (p<0.05), and the n-BuOH and 85% (v/v) aqueous MeOH fractions (at 0.05 mg/mL) showed the strongest inhibitory effects. The results showed that the n-BuOH fraction inhibited both cellular oxidation and NO production, and this fraction may thus contain valuable active compounds.

연구노트 : 포도 추출물로부터 C/EBP 전사인자 활성 비교

이시림 ( Si Rim Lee ),박철홍 ( Chul Hong Park ),권은영 ( Eun Young Kuan ),루옌칭 ( Yan Qing Lu ),김홍 ( Hong Kim ),김기찬 ( Ki Chan Kim ),손형우 ( Hyeong U Son ),이현진 ( Hyun Jin Lee ),허진철 ( Jin Chul Heo ),이상한 ( Sang Han L 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.1

In order to compare what kinds of transcription factors are associated with the inhibition of preadipocyte cell proliferation, we prepared several grape extracts and tested the expression patterns by reverse transcription-polymerase chain reaction. As a result, 50% ethanol extract of Campbell early seed inhibited adipogenesis derived from the MDI solution. Extract of Campbell early seed was significantly inhibited lipid droplet formation and expression of molecular factors C/EBP-alpha and delta in 3T3-L1 cells. It is suggested that grape extracts of fractions would be a good candidate for the development of regional skin fat modulator.

발아 보리 및 혼합 복합분을 이용한 국수의 특성

하용밍 ( Dung Minh Ha ),박양균 ( Yang Kyun Park ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.2

The primary objective of this study is to investigate the quality properties of noodles added with germinated non-waxy (Saesalbori) and waxy (Saechalbori) barley flours at concentrations of 10%, 20% and 30% to wheat flour. The quality characteristics of the samples were assessed for color, cooking characteristics (water absorption, volume increase of noodles and turbidity of cooking water), texture profile analysis (TPA) and sensory evaluation. Regarding the cooking properties of the noodles, adding waxy barley flour did not affect cooking yield and volume increase significantly(p<0.05), but noodles added with germinated Saesalbori at level of 10% had the lowest values of cooking yield and volume increase. Adding both types of flour increased the turbidity of the noodle soups. There was a common downward trend in L* and b* values and upward trend in a* value when increasing the level of barley used progressively. Adding germinated Saechalbori decreased the hardness, springiness and gumminess of noodles but did not cause any change in cohesiveness significantly while adding germinated Saesalbori decreased all the TPA parameters of the samples. Furthermore, the sensory analysis results showed that cooked noodles with 10% added germinated barley had no significantly different overall acceptance from the control sample, 20% substitution still resulted in acceptable sensory qualities. However treatment with both the substituted flours up to 30% was shown to cause unpleasant sensory qualities of noodles.