• Food Science and Preservation
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• v.13 no.4
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• pp.524-529
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• 2006

Gamma irradiation at 30 kGy was applied to cereal powders to evaluate their possible genotoxicity. The genotoxicity of 30 kGy-irradiated cereal powders was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The result were negative in the bacterial reversion assay with S. typhimurium TA98, IA100, TA1535 and TA1537. No mutagenicity was detected in the assay with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between non-irradiated and 30 kGy-irradiated cereal powders. These result indicate that cereal powders irradiated at 30 kGy did not show any genotoxic effect under these experimental conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.261-266
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• 2005

Gamma irradiation at 30 kGy was applied to porridge to evaluate its possible genotoxicity. The genotoxicity of irradiated porridge was evaluated by Salmonella Typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The results were negative in the bacterial reversion assay with S. Typhimurium TA98, TA100, TA1535 and TA1537. No mutagenicity was detected in the assay both with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between nonirradiated and 30 kGy-irradiated porridge. These results indicate that porridge irradiated at 30 kGy did not show any genotoxic effects under these experimental conditions.

• Journal of Food Hygiene and Safety
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• v.2 no.1
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• pp.29-34
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• 1987

ABSTRACT$.$ Ethylene oxide (E.O) fumigation and gamma irradiation were applied to compar$.$ ative researches on the microbiological, physical and cooking quality of dried oak mushroom stored at $25^{\circ}C$ and different relative humidities. The equivalent moisture contents of dried oak mushroom for the limiting growth of general molds and xerophilic mold at $25^{\circ}C$ were shown to be 17% and 27% respectively. Total aerobic bacteria, molds and coliforms were sterilized at 5 kGy irradiation but E.O. fumigation was proved insufficient to eliminate the molds. The hydration rate of dried oak mushroom increased according to the increase of irradiation dose and soaking temperatures. and an irradiation by 5 kGy could shorten the hydration time of the sample as compared to E.O. treatment and control group. Sensory evaluation for the irradiated cooked sample was not significantly different in flavour but the texture of the gamma irradiated sample was significantly better(p < 0.01) than that of E. O. fumigated sample.sample.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2008.05a
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• pp.317-318
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• 2008

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2011.05a
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• pp.393-394
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• 2011

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.396-401
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• 2000

The effect of gamma-irradiation on quality changes of Samjang, Korean traditional seasoned soy paste, was studied. Samjang was prepared, irradiated at 0, 2.5, 5, 10 kGy, and then stored at $25^{\circ}C$ and $37^{\circ}C$, respectively. Non-irradiated control, sample 2%- ethanol added and sample heated at $80^{\circ}C$ for 30 min were prepared with the same conditions to be compared. The results showed that yeasts were completely eliminated by gamma-irradiation with dose at 2.5 kGy or more, and total bacteria decreased by 5 log cycles with doses at 10 kGy, showing a significant decrease during storage. The gamma irradiation treatment showed repressive effect on the swelling by gas production and browning formation of Samjang during storage. Also, the indicators of enzyme activity, such as amino nitrogen, protease activity and pH change in the gamma irradiation treatment were more stable than control. The sensory evaluations showed that irradiated samples were more acceptable. Therefore, it was considered that gamma irradiation was effective for processing Samjang and for maintaining better quality during subsequent storage.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.103.1-103
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• 2003

건조 생약재의 위생화 수단으로 방사선 조사 기술의 적용 가능성을 검토하기 위하여 감마선 조사 생약의 효능 변화유무를 평가하고자 하였다. 본 연구에서는 감마선 조사 시료와 비조사 시료가 생체의 산화적 손상을 억제하는 효과를 비교하기 위하여 방사선에 의한 산화적 손상에 대한 효과를 측정하였다. 감마선 조사(10 kGy) 생약재(H-113) 및 비조사 생약재(H-113) 추출물을 처리하여 배양한 사람 림프구에 방사선을 조사한 후, 단세포전기영동(single-cell gel electrophoresis, SCGE; comet assay)을 수행하여 DNA 상해 경감정도를 관찰하였다. 또한 방사선 조사 및 비조사 생약재(H-113) 추출물을 투여한 생쥐에 8 Gy의 감마선을 조사한 후, 간에서 지질과산화 정도를 비교·관찰하였다. 한편 DPPH 라디칼과 hydroxyl 라디칼 소거효과를 시험관내에서 상호 비교하였다. 감마선 조사 생약재(H-113)는 단세포전기영동, 지질과산화, DPPH 및 hydroxyl 라디칼 소거시험에서 비조사 생약재 (H-113)와 유사한 효과를 나타내어 효능 차이가 인정되지 않았다. 이는 생약재의 여러 가지 고유 효능 중 일부의 안정성을 확인한 것으로 생각되며, 이러한 결과를 바탕으로 감마선 조사 생약재의 고유 효능의 안정성에 관한 체계적인 연구결과를 얻는다면 생약재의 위생화 수단으로 감마선 조사 기술의 이용이 실용화될 수 있을 것으로 사료된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.506-512
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• 2000

건조 농산물을 비롯한 식품에 대한 방사선 조사가 허가, 시행되고 있으며, 그 적용 범위도 확대되고 있다. 이에 따라 건조 생약재의 위생화의 대체방법으로 방사선 조사 기술의 적용이 산업계로부터 요구되고 있다. 본 연구는 감마선 조사 생약재의 효능 변화 유무를 확인하기 위한 일환으로 수행되었다. 저자 등은 사물탕, 보중익기탕 및 삼령백출산 등이 방사선 방호 효과를 보이는 것으로 이미 보고한 바 있다. 본 실험에서는 감마선 조사(10 kGy)한 이들 한약제 각각의 방사선 방호 효과를 비조사 시료와 비교 평가하였다. 효과평가를 위하여 방사선 조사 마우스에서 소장움 생존시험, 내재성 비장집락 형성시험 및 apoptosis 측정을 시행하였다. 각 한약제의 감마선 조사 시료는 3가지 시험 모두에서 비조사 시료와 유사한 효과를 나타내었으며(p<0.05), 생체내 독성도 나타내지 않았다. 이는 생약재의 여러 가지 고유 효능 중 일부의 안정성으르 확인한 것으로 생각되며, 이 결과로 미루어 보아 감마선 조사 생약재의 효능 안정성은 한의학적 고유의 효능 비교 평가를 통하여 확인될 수 있을 것으로 사료된다. 한편, 저자 등은 감마선 조사 생약재의 유효성분 안정성 및 유전 독성학적 안전성을 확인하여 보고한 바 있다. 이들 결과를 토대로 향후 감마선 조사 행약재의 고유 효능의 안정성에 관한 체계적인 연구결과를 얻는다면 생약재의 위생화 수단으로 감마선 조사기술의 이용이 실용화될 수 있을 것으로 사료된다.

• Applied Biological Chemistry
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• v.43 no.4
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• pp.260-265
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• 2000

To determine the quality change of the irradiated eggs during storage, fresh shell eggs were irradiated using $^{60}Co$ at 0, 1, 5, 10, 30 kGy and stored for 30 days. The york index, color, pH, viscosity, egg weight, and SDS-PAGE profile of the irradiated eggs were examined. During storage, york index values of the irradiated eggs and the control were decreased and the increase of dose decreased yolk index. However, the yolk index values were increased temporarily at 10 kGy and 30 kGy. The yolk color had a bright yellow with increases in dose level and there was no significant change during storage. The albumen viscosities were decreased with increases in dosage and were decreased during storage. Also, the albumen pH values of the irradiated eggs were higher than that of the control and were increased during storage. The weight losses of eggs were increased during storage and there were no significant changes by dose level. SDS-PAGE profile of the egg white proteins of the shell eggs showed the change in molecular weight distribution and had aggregation pattern as well as degradation. CD and fluorescence spectroscopy study showed changes in the secondary and tertiary structure of egg white proteins by ${\gamma}-irradiation$. Therefore, this study clearly indicates that irradiation dose of eggs should be appropriate to prevent the loss of egg qualities.

• Food Science and Preservation
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• v.15 no.1
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• pp.9-14
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• 2008

This study compared microbial load, texturre, histological properties, and sensory characteristics of gamma-irradiated (20 kGy) Kimchi and freeze-dried Kimchi under condition; of long-tenn storage. immediately after irradiation, no aerobic bacteria were detected, but microbial load of freeze-dried Kimchi decreased by only 1 log cycle in comparision with the nonirradiated control sample. The firmness of irradiated Kimchi was significantly higher than that of rehydrated freeze-dried Kimchi (p<0.05). Scanning electron microscopy showed collapse of the microstructure in epidermis tissues of rehydrated Kimchi. 'The sensory scores for color, texture, and taste of irradiated Kimchi were higher than those for rehydrated freeze-dried Kimchi.