• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.185-190
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• 2003

Gamma irradiation was used as part of a new processing method to produce a brighter-colored and mild-flavored green tea leaf extract that retained all of its physiological activities. Dried green tea leaf was extracted with 70% ethanol and gamma irradiated at 0,5, 10, 20 kGy. Hunter color $L^{*}$- and $a^{*}$-values were increased with irradiation in a dose-dependent manner, which was a color range from dark brown to bright yellow. However, the irradiation effect gradually disappeared during 3 weeks of storage, with color reverting to that of untreated samples. There was no difference in the radical scavenging and tyrosinase inhibition effect by irradiation. Among antioxidants used, ascorbic acid was the most effective against color reversion. In contrast, cysteine was shown to protect the effect of color change with irradiation. Results indicated that enhanced color of irradiated green tea leaf extract can be effectively controlled by additives such as ascorbic acid and a low storage temperature.e.e.

• Korean Journal of Environmental Biology
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• v.19 no.4
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• pp.270-277
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• 2001

To observe the stimulating effect of low dose ${\gamma}$ radiation on the dormancy breaking and growth, microtubers induced in vitro of two potato (Solanum tuberosum L. cv. Dejima and cv. Superior) cultivars with different storage duration were irradiated with ${\gamma}$ radiation at the dose of $0.5{\sim}30$ Gy. Sprouting rate, growth and tuber yield of ‘Dejima’ microtuber were increased by ${\gamma}$ radiation in the range of $2{\sim}16$ Gy. In the microtuber of ‘Superior’, the sprouting rate was promoted by 2 Gy and 4 Gy irradiation, and the growth and tuber yield by 0.5 Gy and 4 Gy irradiation. There were not that much difference in chlorophyll content of potato plantlet by the low dose ${\gamma}$ irradiation. These results suggested that low dose ${\gamma}$ radiation stimulated the dormancy breaking and potato growth.

• BMB Reports
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• v.37 no.4
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• pp.507-514
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• 2004

Gamma irradiation ($\gamma$-IR) is reported to have diverse effects on immune cell apoptosis, survival and differentiation. In the present study, the immunomodulatory effect of a low dose $\gamma$-IR (5~10 Gy) was investigated, focusing on the role of NF-${\kappa}B$ in the induction of the B cell differentiation molecule, CD23/FceRII. In the human B cell line Ramos, $\gamma$-IR not only induced CD23 expression, but also augmented the IL-4-induced surface CD23 levels. While $\gamma$-IR did not cause STAT6 activation in these cells, it did induce both DNA binding and the transcriptional activity of NF-${\kappa}B$ in the $I{\kappa}B$ degradation-dependent manner. It was subsequently found that different NF-${\kappa}B$ regulating signals modulated the $\gamma$-IR-or IL-4-induced CD23 expression. Inhibitors of NF-${\kappa}B$ activation, such as PDTC and MG132, suppressed the $\gamma$-IR-mediated CD23 expression. In contrast, Ras, which potentiates $\gamma$-IR-induced NF-${\kappa}B$ activity in these cells, further augmented the $\gamma$-IR- or IL-4-induced CD23 levels, The induction of NF-${\kappa}B$ activation and the subsequent up-regulation of CD23 expression by $\gamma$-IR were also observed in monocytic cells. These results suggest that $\gamma$-IR, at specific dosages, can modulate immune cell differentiation through the activation of NF-${\kappa}B$, and this potentially affects the immune inflammatory response that is mediated by cytokines.

• Food Industry
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• s.168
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• pp.18-27
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• 2002

Effect of gamma irradiation on physiological activity of Korean soybean fermented foods were investigated. Chungkookjang, the whole cooked soybean product and Doenjang, soybean paste were purchased and irradiated at 5,10 and 20 kGy of absorbed doses. The

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2009.06a
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• pp.261-262
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• 2009

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2009.06a
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• pp.533-534
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• 2009

• Food Science and Biotechnology
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• v.18 no.1
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• pp.162-166
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• 2009

This study evaluated glucose effect on Listeria monocytogenes survival under gamma irradiation and NaCl stress. L. monocytogenes in phosphate buffered saline (PBS) plus glucose (0-4%) was treated with gamma irradiation (0-0.5 kGy), and the samples were then exposed to NaCl (0-9%) in tryptic soy agar plus 0.6% yeast extract. $D_{10}$ and $t_{3D}$ values were determined, and a model for prediction of $D_{10}$ values was developed. Cell counts of L. monocytogenes reduced as irradiation dose increased, and L. monocytogenes in PBS (no glucose) was more sensitive to irradiation and NaCl compared to those in PBS (2 or 4% glucose). $D_{10}$ values were 0.07-0.1, 0.12-0.16, and 0.13-0.15 kGy for 0, 2, and 4% glucose, respectively. The $t_{3D}$ values were 0.22-0.3 (0% glucose), 0.35-0.48 (2% glucose), and 0.40-0.44 (4% glucose). A model performance was acceptable. These results indicate that glucose in foods would increase the resistance of L. monocytogenes to gamma irradiation and NaCl stress.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.252-256
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• 1999

Effects of gamma irradiation on lipid components, antioxidative enzyme activities and ${\alpha}-tocopherol$ in beef (M. Semitendinosus and Longissimus dorsi) were investigated. The lipid components (total cholesterol, LDL-cholesterol, HDL-cholesterol, triglyceride and phospholipid) and the antioxidative enzyme activities (glutathione sulfur transferase, catalase and total superoxide dismutase) were not significantly changed by gamma irradiation up to 10 kGy (p>0.05). However, the contents of ${\alpha}-tocopherol$ in Longissimus dorsi significantly decreased with irradiation dose (P<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.469-474
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• 2002

This study was conducted to investigate the effects of gamma irradiation on the shelf-life extension of semi-dried squid (Todarodes pacificus). Semi-dried squid was stored at 10$^{\circ}C$ after gamma irradiation with doses of 0, 3, 5 and 7 kGy. In microbiological aspects, non-irradiated semi-dried squid was rapidly deteriorated during storage, and molds and yeasts were detected in a selective medium. The total viable cells were reduced with the increase of irradiation dose, and a dose level of 7 kGy was considered optimum and effective dose for the preservation of semi-dried squid. Increase in the content of volatile basic nitrogen was reduced by irradiation treatment depending upon doses. Thiobarbituric acid values were not significantly different in all samples regardless of irradiation. Sensory qualities of irradiated semi-dried squid were acceptable.

• Journal of Radiation Protection and Research
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• v.31 no.2
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• pp.65-68
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• 2006

In this study, the extent of plasmid DNA damage was observed according to concentration of BSH(Boron Sulfhydryl Hydride) and irradiation doses of neutron and ${\gamma}$-ray. The plasmid used was both pBR 322 (2870 bp) and ${\Phi}X174$ RF(5386 bp) DNA. Plasmid DNA damage by irradiation in the presence of BSH was analyzed by agarose gel electrophoresis. In the neutron experiment, DNA damage of both plasmid DNAs was increased according to increasing the concentration of BSH and neutron doses. But in the ${\gamma}$-ray experiment, there appeared no dose dependency as compared to the neutron experiment. The extent of the plasmid DNA damage in the presence of BSH was somewhat different according to irradiation by neutron or ${\gamma}$-ray.