• 대한의용생체공학회:의공학회지
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• 제18권2호
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• pp.107-112
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• 1997

The effect of gamma-irradiation sterilization on molecular structural changes in orthopaedic surgical-grade polyethylene was studied. The relative crystallinity ud. percent crosslinking of the substance increased as a result of the gamma irradiation and varied anisotropically as a function of depth. Samples from the articulating surfaces showed 5% Venter relative crystallinity than those from the mid-sections, whereas samples from the mid-sections exhibited 15% greater crosslinking than those from the surfaces. These anisotropic variations are discussed in assDciation with oxidation.

• Journal of Microbiology and Biotechnology
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• 제32권6호
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• pp.808-815
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• 2022

In this study, gamma-irradiated mackerel (Scomber japonicus) meat was stored in a refrigerator for 20 days to examine the physicochemical changes related to fishy smell. The effect of gamma irradiation on the inhibition of the activity of crude urease extracted from Vibrio parahaemolyticus was also evaluated. Increased levels of trimethylamine (TMA) and volatile basic nitrogen (VBN) content, which are the main components causing fishy smell, were significantly reduced by day 20 of storage after gamma irradiation, indicating that freshness was maintained during storage. The ammonia nitrogen contents of 3, 7, 10, and 20 kGy gamma-irradiated groups were significantly decreased by 6.5, 15.2, 17.4, and 23.9%, respectively, compared to non-irradiated groups on day 20 of storage. In addition, urease activity decreased in a gamma irradiation intensity-dependent manner. Volatile organic compounds (VOCs) were measured during the storage of gamma-irradiated mackerel meat. The contents of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavors due to spoilage of fish, were significantly reduced by day 20 of storage. Therefore, gamma irradiation can be considered useful for inhibiting urease activity and reducing fishy smell during fish storage.

• Parasites, Hosts and Diseases
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• 제49권1호
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• pp.25-31
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• 2011

Cryptosporidium parvum is known as one of the most highly resistant parasites to gamma irradiation. To morphologically have an insight on the radioresistance of this parasite, ultrastructural changes in C. parvum sporozoites were observed after gamma irradiation using various doses (1, 5, 10, and 25 kGy) following a range of post-irradiation incubation times (10 kGy for 6, 12, 24, 48, 72, and 96 hr). The ultrastructures of C. parvum oocysts changed remarkably after a 10-kGy irradiation. Nuclear membrane changes and degranulation of dense granules were observed with high doses over 10 kGy, and morphological changes in micronemes and rhoptries were observed with very high doses over 25 kGy. Oocyst walls were not affected by irradiation, whereas the internal structures of sporozoites degenerated completely 96 hr post-irradiation using a dose of 10 kGy. From this study, morphological evidence of radioresistance of C. parvum has been supplemented.

• Preventive Nutrition and Food Science
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• 제8권2호
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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.

• Preventive Nutrition and Food Science
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• 제2권2호
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• pp.89-95
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• 1997

The comparative effects of gamma irradiation an ozone treatment on the microbiological and physicochemical qualities were investigated for the improvement of hygienic quality of aloe powder and bee pollen. Gamma irradiation at 7.5~10kGy could reduce total aerobic bacteria, molds and coliforms below detection levels, but ozone treatment up to 18 ppm for 8hr was not sufficient to eliminate the microorganisms from aloe powder and bee pollen. The physicochemical properties such as fatty acid an amino acid compositions, mineral content, TBA value, barbaloin and pigment contents were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, lipid oxidation and destruction of barbaloin and natural pigments.

• 한국환경농학회지
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• 제18권1호
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• pp.41-47
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• 1999

NaCl과 방사선이 자주달개비 수술털 세포 분홍돌연변이에 미치는 영향을 조사하였다. 포트에서 생육된 Tradescantia 4430 식물체에 코발트 선원으로부터 0.3, 0.5, 1.0 및 2.0Gy의 감마선을 조사하였다. NaCl 용액(170mM)의 분무처리는 방사선 조사 24시간전 및 후에 이루어졌다. CT 실험군, NaCl+${\gamma}$실험군 및 ${\gamma}$+NaCl 실험군에 있어서의 돌연변이 빈도가 증가한 고조기간은 방사선 조사 후 6∼12일로 나타났으며 돌연변이 빈도는 방사선량 증가에 따라 선형적으로 증가하는 반응관계를 보였다. CT 실험군에서의 선량반응식 기울기(증가계수)는 5.99($r^2$=0.99)이었으나, NaCl+${\gamma}$실험군의 증가계수는 4.55($r^2$=0.98), ${\gamma}$+NaCl 실험군은 4.33($r^2$=0.99)으로 CT실험군의 값에 비해 낮았다. 즉, 방사선 조사 전후에 NaCl을 처리한 실험군들이 방사선만 조사한 CT 조사군에 비하여 방사선에 의한 돌연변이 유발증가율이 24% 이상 억제됨을 확인할 수 있었으며 이는 NaCl 자체가 방사선에 의한 DNA 손상에 대하여 방어효과를 갖기 때문인 것으로 해석될 수 있다.

• 한국수산과학회지
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• 제44권1호
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• pp.50-57
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• 2011

This study examined the effect of gamma irradiation (3-20 kGy) on the immune activity and physicochemical properties of Myagropsis myagroides (MM) water extracts. MM powder and water extracts were subjected to gamma irradiation at 3, 7, and 20 kGy. The effects of gamma-irradiated MM water extracts on splenocyte proliferation and cytokine IFN-${\gamma}$ and IL-2 secretion were evaluated. The gamma-irradiated MM water extracts resulted in decreased splenocyte proliferation without cytotoxicity. The IFN-${\gamma}$ and IL-2 secretion increased by gamma-irradiated MM water extracts with increasing irradiation dose. For MM powder, the yield and total phenolic compounds (TPC) of water extracts were increased slightly after gamma irradiation. In MM water extracts, the TPC was higher at a dose of 20 kGy, while gamma irradiation decreased the viscosity, pH, and color of the MM extracts. In conclusion, gamma irradiation improved the immunomodulatory activity of MM water extracts, overcoming its potential weakness when applied in the food industry.

• 한국식품영양과학회지
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• 제30권3호
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• pp.500-504
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• 2001

Gamma irradiation was applied to reduce egg allergy. Ovalbumin (OVA), an egg white protein, was used as model allergen and was gamma-irradiated at 3, 5, or 10 kGy in an aqueous state (2.0 mg/mL). The changes in allergenic and antigenic properties of OVA resulted from gamma irradiation were monitored by ELISA with serum from egg-hypersensitive patients (H-IgE), and mouse monoclonal IgG (M-IgG) or rabbit polyclonal IgG (R-IgG). The binding ability of H-IgE to irradiated OVA was dose-dependently reduced. However, IgGs from animal did better recognize 3 or 5 kGy-irradiated OVA. In the evaluation of immune reactivity using blind test, the reactivity of H-IgE rapidly decreased depending upon the irradiation dose. However, the reactivities of M-IgG and R-IgG was higher at 5 and 3 kGy-irradiated OVA than non-irradiated control. The results provide a new possibility to use irradiation process for reducing the allergenicity of egg white.

• Food Science and Biotechnology
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• 제17권4호
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• pp.723-727
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• 2008

The effect of gamma irradiation on the prevention of breeding a patulin-producing mold and reducing patulin content was evaluated in an apple model system. Penicillium griseofulvum, a patulin-producing standard mold strain was artificially inoculated into apples and a gamma irradiation was performed. The $D_{10}$-values of the conidia of P. griseofulvum in an aqueous suspension and the apple model system were calculated at 0.28 and 0.48 kGy, respectively. The viable cell counts of the inoculated conidia in the apples showed 2 decimal point reductions at a dose of 1 kGy. Breeding and growth of the survived conidia was prevented during 10 weeks of post-irradiation storage period, especially at $4^{\circ}C$. The concentration of patulin in the non-irradiated apples was gradually increased and reached about 950 ppm at $25^{\circ}C$ and 410 ppm at $4^{\circ}C$, but the production of patulin was not observed during storage after 1 kGy of gamma irradiation.

• 방사선산업학회지
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• 제8권1호
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• pp.7-10
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• 2014

This study was designed to evaluate the protective effect of silkworm hemolymph against ${\gamma}-irradiation$ induced damage in the liver of mice. Female Balb/C mice (6 weeks old) were exposed to ${\gamma}-irradiation$ (6 Gy) and administered orally to silkworm hemolymph ($5ml\;kg^{-1}$ BW) for 7 days post-irradiation. The body weight, spleen index, plasma aspartate transaminase (AST), plasma alanine transaminase (ALT), and liver malondialdehyde (MDA) levels were determined. Compared with irradiated control mice, the activity of plasma AST and the level of MDA were significantly decreased in mice treated silkworm hemolymph. These results show that silkworm hemolymph is found to have a protective effect against ${\gamma}-irradiation$ induced damage in mice.