• 방사선산업학회지
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• 제7권2_3호
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• pp.183-190
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• 2013

Mistletoe (Viscum album) has been widely used as a functional food material for various therapeutic purposes from ancient time. In this study, we examined anti-diabetic and cytotoxic activities of heated-treated mistletoe and the effects of gamma-irradiation on its activities. Heat-treated mistletoe extract was prepared by heating during different time (3, 6, 9 and 12 h) and gamma-irradiated with different doses of 0, 10, 30, 50, 70 and 100 kGy. Heat-treated mistletoe extracts showed a concentration-dependent cytotoxicity on rat insulinoma RINm5F cells and the effect was gradually decreased as heating time increased up to 12 h. 12 h heat-treated extract was no cytotoxic. Gamma-irradiation enhanced the reduction of heat-treated mistletoe-induced cytotoxicity and the decreasing effect was an irradiating dose-dependent. In particular, all of 70 kGy irradiated and heat-treated mistletoe extracts did not showed the cytotoxicity and the effect was comparable to 12 h heat-treated mistletoe extract. Among those extracts, 3 h heat-treated mistletoe extract gradually increased the insulin secreting activity by gamma-irradiation and the effect was the best at 70 kGy, whereas 12 heat-treated extract was no effect. On the test of ${\alpha}$-glucosidase inhibitory activity, 3 h heat-treated mistletoe extract showed the concentration dependent effects and gamma-irradiation induced more activity at 70 kGy, compared to non-irradiated 3 h and 12 h heated mistletoe extracts. These results suggest that the combination of heat treatment and gamma-irradiation might be more effective than only heat-treatment for improving the anti-diabetic activity of mistletoe extract and reducing its cytotoxicity.

• 한국식품과학회지
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• 제32권4호
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• pp.896-901
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• 2000

청국장의 보존성 향상을 목적으로 청국장에 0, 5, 10, 20 kGy의 선량으로 감마선을 조사하고 $25^{\circ}C$에 6주간 보존하면서 청국장의 품질변화를 조사하였다. 청국장의 Bacillus는 감마선 조사에 대하여 1.78kGy의 $D_{10}$값을 보였으며, 10 kGy 조사구는 보존 4주 후, 20 kGy 조사구는 조사 직후에 완전 사멸에 가까운 미생물 사멸효과를 보였다. 청국장 보존 중의 품질열화 요소인 암모니아태질소 함량과 갈색화도의 증가는 감마선 조사에 의하여 유의적으로 억제되었으며 protease의 활성과 pH도 감마선 조사구에서 안정적인 품질을 유지하였다. 따라서 감마선 조사는 청국장의 보존, 유통 중 품질을 유지하는데 유용한 방법이 될 것으로 평가되었다.

• 한국축산식품학회지
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• 제33권6호
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• pp.730-736
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• 2013

This study was to establish irradiation process for serving ginseng chicken porridge to immune-compromised patients. Raw chicken, glutinous rice, ginseng, garlic, dried jujube and carrot were used as raw materials for ginseng chicken porridge. The initial level of microorganisms contaminated in raw materials and their predominant species were determined. The level of microorganism detected in raw chicken and in ginseng were 3.4 Log CFU/g and 4.7 Log CFU/g, respectively. Major predominant microorganisms were Pseudomonas fragi in chicken, Enterobactor faecalis in carrot, and Bacillus subtilis in other materials. Chicken and carrot were excluded from irradiation treatment because ordinary thermal treatment can inactivate the microorganisms contaminated in those materials. Five kGy of gamma ray was the effective sterilizing dose required to inactivate B. subtilis in glutinous rice, garlic and jujube, and 10 kGy in ginseng. Ginseng chicken porridge was prepared with each of raw materials gamma-irradiated with the selected sterilizing doses. Control was ginseng chicken porridge prepared with non-irradiated materials. The growth of microorganisms was not observed in the chicken porridge prepared with irradiated raw materials. Sensory results showed that the score of flavor and off-flavor was slightly lower in ginseng chicken porridge prepared with irradiated raw materials than in control. This was considered to be due to the increase of TBARS values by gamma irradiation. However, there was no significant difference on overall acceptance between the porridge prepared with irradiated raw materials and control. The results showed that the individual gamma irradiation of raw materials can be applied to prepare ginseng chicken porridge as meals for the immunocompromised patients.

• 동아시아식생활학회지
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• 제17권1호
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• pp.130-135
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• 2007

Ong-keun jook(Korean whole rice porridge)is a traditional Korean porridge made with whole rice. The aim of the present study was to evaluate the effects of gamma-irradiation on the microbial and physicochemical characteristics of rice porridge gamma-irradiation, even at a 1-kGy dose, decreased the total bacteria in cooked rice porridge to lower than the detectable limit($10^2CFU/g$). The viscosity of gamma-irradiated rice porridge was decreased compared to that of control. Upon examination of granule morphology by SEM, cracks were observed on the starch granules in samples irradiated at above 5 kGy. The results of the DSC curve suggest that gamma-irradiation delayed retrogradation of cooked rice porridge. Based on the present results, gamma-irradiation was helpful for developing sterile and tube diets that are needed for ill, old or infant subjects.

• 한국축산식품학회지
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• 제30권3호
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• pp.397-402
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• 2010

Pork is an excellent source of essential nutrients such as protein. However, pork can trigger hypersensitivity and serum albumin of pork is known as major allergen. In this study, to evaluate the effect of gamma irradiation on the allergenicity of porcine serum albumin (PSA), PSA solution was irradiated at 3, 5, 7, 10, 15, and 20 kGy. The changes in the ability of PSA to bind IgG and patient's serum caused by gamma irradiation were observed by ci-ELISA and immunoblotting. SDS-PAGE was used for measuring the conformational change of gamma-irradiated PSA. The ability of 3-kGy-irradiated PSA to bind p-IgG and patient's serum was decreased to 30% and 15%, respectively. The binding ability showed no significant differences among all irradiated samples. SDS-PAGE showed that the irradiated PSA bands were degraded and aggregated. Immunoblotting of irradiated PSA revealed that IgG and patient's serum were rarely recognized at 3 kGy. Therefore, gamma irradiation could be applied to less-allergenic pork products.

• 한국잠사곤충학회지
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• 제13권1호
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• pp.31-34
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• 1971

용체(상족후 7일째)에 방사선 Gamma ray 1,000${\gamma}$로 target 거리 50cm 40분간 조사시킨 다음 화의후 서로 다른 조작(C(♀$\times$♂) i♀$\times$C♂, C♀$\times$i♂, i(♀$\times$♂)) 으로 교미시키고 산란 5분 15분 45분 90분 720분 2,400분 별로 시료를 취하여 란내 Lipid phosphorus의 변동을 연구한 결과 다음과 같은 결론을 얻었다. 1. 표준구(C(♀$\times$♂))에서는 산란후 45분에 928${\gamma}$/100mg D.P.으로 점차 증가하여 2,400분에 944${\gamma}$/100mg D.P.로 가장 많은 양을 나타냈으며 90 에 768${\gamma}$/100mg D.P.로 가장 적은 장을 나타냄을 알 수 있었다. 2. irradiation ♀$\times$Control ♂ 구와 Control ♀$\times$ irradiation♂ 구는 표준구에 비해 산란초기(5분~15분) 에는 큰 차이가 없다하겠으나 그후 90분, 720분에 모체에만 irradiation시킨 구에서 912${\gamma}$/100 mg D.P. 864${\gamma}$/100 mg D.P. 로 방사선에 대한 영향이 다소 있음을 알 수 있었으며 부체에만 irradiation시킨 구보다 장해가 다소 컸다는 것을 알 수 있다. 3. irradiation(♀$\times$♂)구에서는 표준구에 비해서 큰 변동이 있이 산란후 5분에 536${\gamma}$/100 mg D.P. 로 가장 적은량을 나타내고 15분후부터 급격한 증가를 하여 720분에 1,088${\gamma}$/100 mg D.P.로 가장 많은량을 나타내다가 2,400분에 912${\gamma}$/100 mg D.P.로 다시 감소해 가는 경향을 알 수 있었다. 전반적으로 볼 때 결국 방사선의 영향이 자 용체가 웅 용체보다 다소 크다는 것을 알 수 있었고, 자웅 다같이 방사선을 조사시킨 구가 Lipid phosphorus 변동에 영향이 크다는 것을 알 수 있었다. 그리고 분산분석 결과 5%수준에서 산란후 5분과 720분에 각처리구 구별 유의성이다는 점에 비추어 확실이 방사선의 영향이 있음을 인정할 수 있다.

• 한국식품영양과학회지
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• 제28권2호
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• pp.378-382
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• 1999

The sanitizing effect of irradiation on the fresh vegetable extract juices was investigated. Total bacteria, coliform bacteria and total ascorbic acid were determined during the storage periods at 4oC. Chlorophyll, carotenoid, tannin, electron donating ability and peroxidase activity were determined immediately after irradiation. Results showed that the viable cells were detected below the level of 105 CFU/ml during 12 days with doses of 3 and 5 kGy. Total ascorbic acid and tannin contents increased immediately after irradiation. However, irradiation didn't affect chlorophyll and car otenoid contents, electron donating ability, and peroxidase activity. It was considered that irradiation was effective in sanitizing fresh vegetable extract juices.

• International Journal of Safety
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• 제8권1호
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• pp.14-17
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• 2009

The $Co^{60}$ $\gamma$-ray irradiation effects on the electrical and thermal characteristics of low density polyethylene crosslinked by Dicumyl peroxide (DCP) were investigated. We experimented on electrical properties as following; electrical tree inception and growing type for applying AC step voltage, AC breakdown strength, volume resistivity with increasing dosage. Also, chemical analyses were performed TGA, gel fraction. These electrical properties changed depending upon its crosslinking degree and byproducts from crosslinking reactions. Crosslinking reactions were considered causing by $\gamma$-ray irradiation and DCP had contained in low density polyethylene.

• Tribology and Lubricants
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• 제16권4호
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• pp.241-246
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• 2000

The effect of post-irradiation shelf-aging time on the wear of UHMWPE was investigated, and wear results were correlated with the time-dependent microstructural changes of polyethylene after gamma irradiation sterilization. The levels of oxidation and crosslinking in the shelf-aged acetabular liners were examined by FTIR and hot xylene extraction, respectively, and uni-directional repeat pass sliding wear tests were conducted by using a pin-on-disc wear tester. Gamma irradiation sterilization in the air environment caused an increase of oxidation, crosslinking, and wear resistance. With aging, however, oxidation progressed and decreased the level of crosslinking. This resulted in a decrease of wear resistance of UHMWPE that was accompanied with white bands and brittle cracking.

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권2호
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• pp.1-10
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• 2002

이상의 결과로 닭고기의 저장기간에 따른 일반성분 변화의 경우 조사에 따른 영향은 거의 없었으며 지방산 조성 및 유리 아미노산 함량 역시 감마선 조사로 인한 변화는 없었고 단지 저장기간에 의해 큰 영향을 받았다. 따라서 본 연구에서 행한 살균선량의 감마선 조사가 닭고기의 품질에 미치는 영향은 거의 없는 것으로 판단된다.