• International Journal of Oral Biology
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• 제43권4호
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• pp.193-200
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• 2018

The purpose of this study is to determine if natural extracts could be used as an additive in oral health food made with Weissella cibaria CMU (oraCMU). Natural extracts of green tea, mulberry leaf, licorice, and propolis, which are reported to have antimicrobial activities, were selected and used in this study. The minimum inhibitory concentrations (MIC) of extracts on periodontal pathogens such as Fusobacterium nucleatum and Porphyromonas gingivalis and their synergy effects with oraCMU by the fractional inhibitory concentrations methods were measured. From the results obtained, all the extracts showed no effect on the growth of oraCMU. Green tea extract showed the best antibacterial activity with MIC of 1.8 mg/ml against both F. nucleatum and P. gingivalis. In addition, green tea extract had a synergistic effect with oraCMU against F. nucleatum. Therefore, these results suggested that green tea extract is available as an additive in oral health food made with oraCMU.

• Toxicological Research
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• 제31권3호
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• pp.279-288
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• 2015

N-nitrosamines, which are classified as carcinogens by IARC and US EPA, can be easily found in various foods. They are reaction products between nitrogen oxide and secondary amines, but can also be generated during fermentation. Ever since the 1960s, when nitrite, used as a preservative in processed meats, was suspected to generate N-nitrosamines, the usage of the food additive has been debated. However, the benefit of nitrite in food supply could not be ignored and the risk-benefit analysis has become a key issue in the use of the additive. For a risk analysis, an accurate estimation of the hazardous material is necessary; therefore, analytical methods for nitrosamines have continuously evolved from the 1950s. Solid supported liquid-liquid extraction and solid phase extractions have replaced the distillation for the clean-up steps, and tandem mass spectrometry is employed for higher selectivity and sensitivity. In the present study, for a better estimation of N-nitrosamine intake, the total diet study samples were prepared for the N-nitrosamines analysis. In order to obtain the most sensitive results, a partial preparation procedure was developed and modified for different food matrices. Among seven N-nitrosamines (N-nitrosodimethylamine, N-nitrosomethylethylamine, N-nitrosodiethylamine, N-nitrosodibutylamine, N-nitrosopiperidine, N-nitrosopyrrolidine, and N-nitrosomorpholine) analyzed in the present study, N-nitrosodiethylamine has shown the highest detection rate in agricultural foods, while N-nitrosodimethylamine has appeared most frequently in livestock and fishery food products. The concentration of N-nitrosodimethylamine was the highest in seasoning.

• 한국식품위생안전성학회지
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• 제4권1호
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• pp.1-20
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• 1989

허용된 식품첨가물중 소비자 및 일반의 관심의 대상이 되는 첨가물 중 9개 성분에 대하여 1985년부터 1987년까지 3년간 걸쳐 섭취량 조사를 실시하였다. 식품의 섭취량은 매년 보건사회부에서 실시하는 국민영양 조사자료에서 발췌하였으며 조사식품 977건을 구입하여 춤가물 함량(평균)을 구하여 이를 식품 섭취량에 적용 첨가물 섭취량을 농촌, 도시, 전국으로 구분하여 산출하였다. 한국인의 일일 일인 섭취량은 도시가 농촌보다 높은 수준을 보였으며 전국평균은 BHA 및 BHT 가 함으로 0.017mg, DHA가 0.030mg, BA가 0.064mg, Sor. A가 6.011mg, POBA-Esters가 합으로 0.247mg, Propionic A. 가 0.1438mg, Nitroite ($NO_2$)가 0.016mg, Sulfite($SO_2$)가 0.022mg으로 FAO/WHO에서 평가된 이들 첨가물의 일일허용 섬취량(ADI)에 휠씬 못미치는 양이었다.

• Applied Biological Chemistry
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• 제42권3호
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• pp.218-222
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• 1999

자당지방산에스테르(SE), 이소말토올리고당(IO) 또는 글리세린(GL)을 첨가한 백설기를 7일간 저장한 후 저장온도, 수분함량 및 첨가물의 농도에 따른 백설기의 텍스쳐에 미치는 영향을 경도, 응집성 및 씹힘성의 관점에서 반응표면 분석법으로 비교분석하였다. SE첨가 백설기 경도는 20, 50 및 $80^{\circ}C$의 저장온도에서 등고선 값은 각각 $1500{\sim}3200,\;500{\sim}1300$ 및 $100{\sim}400\;g_f$로 저장온도가 올라감에 따라서 급격히 감소하였다. $20^{\circ}C$ 및 $50^{\circ}C$의 저장에서는 수분함량과 SE농도 증가에 따라서 경도는 감소하였으나 $80^{\circ}C$의 고온저장에서는 수분함량 증가나 SE첨가효과가 거의 나타나지 않았다. IO나 GL첨가 백설기의 경도는 일반적으로 저장온도가 높아질수록 수분함량 및 첨가물 농도가 증가할수록 감소를 나타내었다. 백설기의 경도에 미치는 영향은 저장온도, 수분함량, 첨가물농도 순이었으며 저장온도 조절이 백설기의 저장성 향상에 가장 효과적이라는 것을 의미한다. 응집성 측면에서 SE 또는 GL첨가 백설기는 저장온도가 $20^{\circ}C$에서 $50^{\circ}C$로 높아짐에 따라서 응집성 증가를 보였으나 $50^{\circ}C$와 $80^{\circ}C$의 저장온도간에는 차이가 거의 없었다. 또한, 수분함량이 40%부근에서 높은 응집성을 나타내었으며 GL첨가 백설기는 농도가 0.5%부근에서 낮은 값을 보였다. 저장온도, 첨가물 농도 및 수분함량 순으로 백설기의 응집성에 영향을 미쳤다. 씹힘성은 첨가물의 종류에 관계없이 저장온도가 높아질수록, 수분함량과 첨가물 농도가 증가할수록 감소하였다. 씹힘성에 영향을 미치는 정도는 저장온도, 수분함량, 첨가물 농도 순이었다.

• 한국식품과학회지
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• 제2권2호
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• pp.38-42
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• 1970

Bacillus subtilis가 생산하는 효소 Tamylase (상품명)는 시판되는 여러 가지의 합성세제 중 "써니"와 배합해서 효소배합 합성세제로 사용할 때, 가장 좋았으며 amylase 활성에 관하여 측정해본 결과는 "써니"의 세탁에 사용되는 농도(0.2%)에서 그 활성이 90%이상 유지되고 있었으며 세제의 농도가 짙어질수록 효소활성은 감퇴되었고 최적반응조건으로는 기질의 pH $5{\sim}6.5$에서 $ 40^{\circ}C$도 30분 정도 반응시키는 것이 이상적이다. 또한 철 ion에 의해서는 효소활성에 저해를 받으며 내열성은 낮은 편이었고 효소분말과 세제분말을 혼합하였을 때, 저장성이 우수했다. Paper disc method와 cork borer method에 의해서 측정된 proteolytic activity 는 세제를 가했을 때, 그 농도가 세탁에 사용되는 농도, 즉, 0.2% 부근에서는 거의 안정하였다. 그러나 농도가 짙어지면 상당한 활성의 저해를 보여 주었다.

• 한국임상보건과학회지
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• 제1권1호
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• pp.83-89
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• 2013

Purpose. Natural herb has been used for traditional medicine for thousands of years. For this reason, alternative medicine methods affect to domestic animal field. The main purpose of this study was to confirm the regulated proteins after feed additive treatment. Methods. We used total thirty male pigs were used for this experiment. E. coli and Salmonella typhimurium, were used for promote enteritis. Animals were divided into a negative control group, positive control group and test group to determine the effect of an additive mixture on the changes in protein expression in serum. The pigs were given a food supplemented with a natural herbal additive containing immunoglobulin yolksac (IgY) at concentrations 1%. On the 1st week and after eight weeks of feeding, the serums were collected from each group. The changes in the serum proteome as a response to the herbal additive were examined using two-dimensional polyacrylamide gel electrophoresis. Results. A total of 14 differentially expressed protein spots were identified by comparing the protein profiles of the control and additive treated porcine serums. Finally, 7 proteins were detected by MALDI-TOF/MS. Moreover, the proteins detected are involved in a cholesterol control factor, inflammation regulator, Conclusion. These results support of the hypothesis that a natural herbal additive containing IgY can affect the immune regulation system and reduce the pathological process by microbial infections.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.813-822
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• 2005

This study examined the dietitians 'perception and usage of processed meat products in institute foodservices. Out of 368 questionnaires collected from the subjects in school and business foodservices, 341 were chosen for statistical analysis after 27 were excluded for improper responses. According to the results, dietitian perceived the processed meat products food positively in terms of 'convenience'(3.94) and 'taste'(3.30), but negatively in terms of 'package'(275) and'additive'(2.01). In the frequency of usage, they used 'Ham'(2.51) the most frequently, followed in order by 'Wanja'(2.17), 'Dongas'(1.99), 'Tangsuyook'(1.82), 'Hamburg Steak'(1.71), 'Dduckgalbi'(1.59), 'Bacon'(1.50), 'Luncheon meat'(1.39), and 'Smoked meat'(1.30). The perception of processed meat products was more different according to institutes than dietitian. For dietitian, the frequency of usage was different according to their age and career, while for institute, it differed according to the type of management and the cycle of menu. Also dietitian placed the most importance on 'taste and preference'($90.1\%$) in buying and 'balance of nutrition'($72.0\%$) in cooking processed meat products (Ed- there is no respective comparison here). Finally, in the correlation analysis between perception and usage of processed meat products, the taste had positive correlation with 'Hamburg steak', 'Tangsuyook', and 'Dongas', the additive had positive correlation with 'Tangsuyook', and convenience had negative correlation with 'Tangsuyook' Based on the results of this study, the Processed meat products should be researched, developed, and supplied, with consideration for institution foodseuices.

• Journal of Microbiology and Biotechnology
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• 제12권1호
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• pp.162-165
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• 2002

With the objective of identifying the commercial potential of new direct-fed microbials, several temperature-tolerant strains were isolated from cane molasses at $39^{\circ}C$ and tested for their tolerance to pH, bile salts, and a mixture of volatile fatty acids (acetic acid:propionic acid:butyric acid=6.5:2.0:1.5). It was found that the isolated strain DY 252 grew very well up to pH 2.0 and was resistant to relatively high concentrations of bile salts. Among the strains tested, DY 252 was least inhibited by the addition of volatile fatty acids to the growth medium at $39^{\circ}C$. Accordingly, it would appear that strain DY 252, identified as yeast Issatchenkia orientalis, may be a potential candidate for use as a microbial feed additive.

• 한국잠사곤충학회지
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• 제51권2호
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• pp.180-184
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• 2013

뽕잎을 다양한 방법으로 추출하여 수율을 측정한 결과 저온 초음파 추출법과 알콜 추출법이 효율적이었다. 식품첨가제로 활용하기 위한 뽕잎 농축액의 특성을 조사한 결과, 알콜 추출 농축액이 농축액별 곰팡이 증식에 대해 가장 우수한 억제력을 보였다. 색상의 변화는 비교적 안정적이었으나 뽕잎 열수 추출액의 경우는 전처리 과정이 없을 경우 갈변현상이 발생하였으며, 탁도의 변화조사와 비슷한 결과를 통해 열수 추출의 경우는 식품첨가제로서 그대로 이용하기엔 부족함을 인지할 수 있었다. 시간에 따른 농축액별 침전물 변화를 조사한 결과를 본 결과 필터를 통한 여과과정만 거친다면 알콜 추출과 당 추출의 경우는 거의 유사한 결과를 얻을 수 있으므로 식품첨가제 활용하기 위해 두 추출법은 모두 용이하다 할 수 있다. 그러나 농축액의 수율과 특성을 동시에 고려하여 농가에서 활용할 수 있는 가장 손쉬운 방법은 알콜 추출법으로 판단되었다.

• 농업과학연구
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• 제37권3호
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• pp.405-412
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• 2010

This study was focused on finding the potential of hot water extract of bamboo shoot (Sasa borealis Makino) on the fermentation of Kimchi made with Chinese cabbage. The properties of Kimchi were examined up to 28 days of storage. The pH and acidity decreased regardless of treatments and showed no significant difference between treatments. There was a decreasing tendency of both total and reducing sugars in kimchi but the addition of bamboo extract did not affect the soluble sugar levels. Interestingly, bamboo extracts affected the lactic acid fermentation and ripening, resulting in the increase of lactic acid in bamboo extract treatment. Number of total bacterial cell of additive group is higher than control one, probably due to the stimulative effect of bamboo extract on bacterial growth. Level of lactic acid bacteria was also higher in the additive group, thus, it is considered that bamboo extract appeared to enhance the proliferation of lactic acid bacteria. The acceptability of treated Kimchi was higher in general. And results of intensity evaluation in color and texture were higher as well by addition of bamboo extract.