• Food Science and Biotechnology
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• v.18 no.3
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• pp.788-792
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• 2009

Gamma $({\gamma})-irradiation$ can be used to control pathogens such as Vibrio vulnificus in seafood. The effects of irradiation on microbial cell populations (%) have been studied in order to develop detection methods for irradiated foods. The method used in this study was ethidium bromide monoazide (EMA) real-time polymerase chain reaction (PCR), using V. vulnificus specific primer, EMA, and $SYBR^{(R)}$ Green to discriminate between ${\gamma}-irradiated$ and non-irradiated cells. Confocal microscope examination showed that ${\gamma}-irradiation$ damaged portions of the cell membrane, allowing EMA to penetrate cells of irradidated V. vulnificus. ${\gamma}-Irradiation$ at 1.08 KGy resulted in log reduction ($-1.15{\pm}0.13$ log reduction) in genomic targets derived from EMA real-time PCR. The combination cold/heat shock resulted in the highest ($-1.74{\pm}0.1$ log reduction) discrimination of dead irradiated V. vulnificus by EMA real-time PCR.

• KSBB Journal
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• v.26 no.6
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• pp.565-568
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• 2011

In this study, it was investigated the antioxidant activity of laminarin degraded by gamma irradiation. Because the activities of antioxidants have been attributed to various mechanisms, different assay methods have been conducted and compared. 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power, and lipid peroxidation inhibitory activity of degraded laminarin were measured and compared with non-degraded. All of these results showed that the antioxidant activity of laminarin degraded by irradiation was increased depending on the absorbed dose. Therefore, gamma irradiation could be an alternative method for the preparation of degraded laminarin with higher antioxidant activity.

• Journal of Radiation Industry
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• v.6 no.4
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• pp.311-316
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• 2012

The purpose of this study was to compare the sensory effects of different culinary methods such as electric pan cooking and charcoal roasting on gamma irradiated ready-to-eat chicken at 10 kGy. Evlauation of sensory properties were measured by estimating the organoleptic characteristics and physicochemical properties (TBARS, hardness and color different matters). The results showed that gamma irradiation after charcoal-roasting could more effectively moderate the decrease of sensory qualities and reduce off-flavor of ready-to-eat chicken than gamma irradiation after following electric pan cooking. These results suggest that gamma irradiation after charcoal broiling can be an effective culinary method for the preparation of ready-to-eat chicken.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.191-195
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• 2003

We investigated the effects of gamma irradiation on the microbiological, chemical and sensory qualities of bulgogi, a traditional Korean meat product. Gamma irradiation reduced the number of coliform bacteria and bacterial colonies counted in Salmonella-Shigella selective agar to a non-detectable level. Thermophillic microorganisms (mainly Bacillus spp.) in bolgogi refrigerated for 20 days were also significantly reduced by 3 log cycles by 2.5 to 7.5 kGy of irradiation, compared to the control. Electron donating ability and shear force of ready-to-cook bulgogi was not significantly affected by gamma irradiation. Irradiation increased the 2-thiobarbituric acid reactive substances (TBARS) value. The irradiated, raw, ready-to-cook bulgogi had significantly higher scores in color and appearance than those of non-irradiated controls from sensory evaluation. The overall acceptance of cooked bulgogi had higher scores in non-irradiated or 2.5 kGy-irradiated bulgogi than the 5.0- or 7.5-kGy irradiated counterparts. In conclusion, irradiation at 2.5 kGy is recommended as a method to improve shelf-life, safety, and to achieve acceptable quality of ready-to-cook bulgogi without any adverse changes in the sensory characteristics.

• Journal of Radiation Industry
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• v.4 no.1
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• pp.47-51
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• 2010

Centipedegrass is a warm season turfgrass in the world. Chlorogenic acid (CA) is one of the important compounds present in the leaf of centipedegrass and already known as an antioxidant, CA has become a key resistance against insect pests and bacteria pathogens of agricultural and horticultural plants during seedling stage. Furthermore, CA is accumulated by abiotic stress such as an UV irradiation. In present study, we investigated enhancement of the level of CA upon gamma irradiation in centipedegrass. The high performance liquid chromatography (HPLC) data analysis showed an approximately increasing of the CA levels from among the irradiated samples. However, plants irradiated at 50 Gy showed a constant increase in the CA level (0.0066 to $0.114mg\;ml^{-1}$ and 0.0258 to $0.2211mg\;ml^{-1}$, respectively) from $3^{rd}$ to $15^{th}$ day among one and three month irradiated plants compared to control. The present study, indicates an increase in the CA level upon gamma irradiation, suggests strategy for conferment of strong resistance in seedling stage plants by gamma irradiation as simplicity and cheaply method.

• Journal of Radiation Industry
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• v.5 no.4
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• pp.347-352
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• 2011

In order to identify the genetic relationship analysis by acute and chronic gamma irradiation, Arabidopsis (Arabidopsis thaliana L.) were irradiated with 200 Gy of gamma-rays using gamma-irradiator (3,000 Ci; Nordion, Canada) and gamma-phytotron (400 Ci; Nordion, Canada) for acute and chronic irradiation, respectively. Genetic relationship among two acute gamma-irradiated plants (A1 and A24) and three chronic gamma-irradiated plants (C1W, C2W, C3W) were analyzed using the amplified fragment length polymorphism (AFLP) technique compared with each non-irradiated plant. A total of 28 EcoRI and MseI primer combinations were used to screen 8 treatments by the ABI3130 capillary electrophoresis system. Amplified products by 28 primer sets showed 1,679 bands with an average of 51 bands per primer combination. Out of the total bands scored, 1,164 fragments were polymorphic bands, with different alleles existing among the treatments. The cluster analysis was performed using the UPGMA (Unweighted Pair Group Method using Arithmetic) in the computer program NTSYS-pc. In clustery analysis, acute gamma-irradiation showed higher genetic variation compared with chronic gamma-irradiation.

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.109.1-109.1
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• 2003

The aim of this study was to investigate the biological effects of blood and testis by neutron or gamma-ray irradiation in black mouse. Six-week-old C57BL male mice were irradiated with neutron (flux: 1.036739E+09) or Co60 gamma rays(dose rate: lGy/min.) The irradiation method of animal was abdominal irradiation and dose of irradiation was 10 and 20 Gy added with 5 and 15Gy in neutron irradiation.. After that, the mice were sacrificed 3 days later. Blood and testis were taken and then composition of blood in blood cell were investigated. (omitted)

• Korean Journal of Pharmacognosy
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• v.36 no.3 s.142
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• pp.220-223
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• 2005

The purposes of this study was to develop the best one among the methods using dry heat, gamma irradiation and alcohol gas, to sterilize Scutellariae Radix selected based on high frequency of circulation between merchants and high susceptibility to microbial contamination, through comparing these methods in terms of the followings; ⅰ) the efficacy of sterilization in comparison with cost, and ⅱ)the alteration of chemical components of these herbal medicines. The results of this study will be taken advantage of establishment of the maximum limit of microorganism contaminated in herbal medicines. From the results of this study we conclude the followings: ⅰ) The sterilizing method using dry heat may be inappropriate, because it seriously changed their color and morphology which is an essential criterion to estimate a measure of quality between merchants and consumers, although it effectively got rid of contaminated microorganism and did not alter major components, baicalin; ⅱ) The sterilizing method using gamma irradiation may be appropriate, because it showed a strong sterilizing effect, and no alteration of chemical components, color and morphology; ⅲ)The sterilizing method using alcohol gas may also be appropriate, because it had a similar effects as in the case of gamma irradiation. Collectively, we suggest that appropriate sterilizing methods to guarantee the microbial quality of this herbal medicine may be those using gamma irradiation and alcohol gas.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.8
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• pp.1112-1117
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• 2010

This study was conducted to evaluate and compare the quality changes of commercial sliced and pizza cheeses processed by gamma and electron beam irradiation. The $L^*$-value of sliced and pizza cheeses decreased and the $a^*$-value decreased only in pizza cheese by both irradiation sources. There was no change in pH. There was no difference in 2-thiobarbituric acid reactive substances (TBARS) value between non-irradiated and irradiated samples at a dose of 3 kGy or less (p<0.05). However, both irradiation sources resulted in increased TBARS value in sliced and pizza cheeses at 5 kGy. Sensory evaluation revealed that irradiation influenced odor, taste and overall acceptability of both cheeses and may cause the limitation of consumers' acceptance for irradiated cheese products. Results indicate that both gamma and electron beam irradiations with less than 3 kGy may not influence significantly the physicochemical quality of sliced and pizza cheeses. However, to meet a market requirement, a method to overcome the sensory deterioration of cheeses should be developed and applied.

• Journal of Microbiology and Biotechnology
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• v.24 no.2
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• pp.209-216
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• 2014

The efficiency of gamma irradiation (0, 1, 5, 10, 15, 20, and 30 kGy) as a sterilization method of corn samples (30 g) artificially contaminated with Fusarium moniliforme stored at normal condition ($25^{\circ}C$ with approximate relative humidity (RH) of 55%) and optimal condition ($25^{\circ}C$ with a controlled RH of 97%) was studied. The results showed that the fungal growth and the amount of fumonisin were decreased as the dose of gamma irradiation increased. Gamma irradiation at 1-5 kGy treatment significantly inhibited the growth of F. moniliforme by 1-2 log reduction on corn samples (P < 0.05). Sublethal effect of gamma irradiation was observed at 10-20 kGy doses after storage, and a complete inactivation required 30 kGy. Fungal growth and fumonisin production increased with higher humidity and longer storage time in all corn samples. This study also demonstrated that there was no strict correlation between fungal growth and fumonisin production. Storage at normal condition significantly resulted in lower growth and fumonisin production of F. moniliforme as compared with those stored at optimal condition (P < 0.05). Gamma irradiation with the dose of ${\geq}5$ kGy followed by storage at normal condition successfully prolonged the shelf life of irradiated corns, intended for human and animal consumptions, up to 7 weeks.