• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.219-223
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• 2006

In this study the antimicrobial activity of the extract from leaves of lotus (Nelumbo nucifera) was evaluated in comparison with benzoic acid. The $70\%$ ethanol extract was fractionated subsequently by hexane, chloroform, ethyl acetate, butanol and water, and the antimicrobial activity of each dried fraction was tested by paper disk diffusion method. The ethyl acetate fraction exhibited strong antimicrobial activity on the five strains of food born bacteria e.g. Bacillus subtilis, Staphylococcus aureus subsp. aureus, Escherichia coli, Salmonella Typhimurium and Pseudomonas nuorescens. The antimicrobial activity of the fraction was stronger than benzoic acid and showed no appreciable difference between on $Gm^+$ and $Gm^-$ bacteria. Heat treatment of the fraction at $110^{\circ}C$ for 1 hr did not change the degree of inhibitory effect. The ethyl acetate fraction showed almost perfect growth inhibition on the tested strains at over 800 ppm.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.569-572
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• 2008

A multiplex polymerase chain reaction (PCR) method was developed to simultaneously detect 3 events of genetically modified (GM) maize. The event-specific primers were used to discriminate the following 3 events of GM maize (DAS-59122-7, TC6275, and MIR604) using multiplex PCR method. The zein gene was used as an endogenous maize reference gene in the multiplex PCR detection. The primer pair Zein-FIR producing a 99 bp amplicon was used to amplify the zein gene. The primer JI-Das-F1/R1 for DAS-59122-7, JI-TC6275-F3/R3 for TC6275, and JI-MIR F1/R1 for MIR604 yielded an amplicon of 130, 162, and 197 bp, respectively. The detection limit of multiplex PCR was 1% for DAS-59122-7, TC6275, and MIR604 for one reaction.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1118-1123
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• 2009

Event-specific real-time polymerase chain reaction (PCR) detection method for genetically modified (GM) maize MIR604 was developed based on integration junction sequences between the host plant genome and the integrated transgene. In this study, 2 primer pairs and probes were designed for specific amplification of 100 and 111 bp DNA fragments from the zSSIIb gene (the maize endogenous reference gene) and MIR604. The quantitative method was validated using 3 certified reference materials (CRMs) with levels of 0.1, 1, and 10% MIR604. The method was also assayed with 14 different plants and other GM maize. No amplification signal was observed in real-time PCR assays with any of the species tested other than MIR604 maize. As a result, the bias from the true value and the relative deviation for MIR604 was within the range from 0 to 9%. Precision, expressed as relative standard deviation (RSD), varied from 2.7 to 10% for MIR604. Limits of detections (LODs) of qualitative and quantitative methods were all 0.1%. These results indicated that the event-specific quantitative PCR detection system for MIR604 is accurate and useful.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.147-151
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• 2005

Purified compound with intestinal immune system-modulating properties, GWE-2c, was isolated from methanol extract of Gelidium amansii by sequential procedures with silica gel column, LH-20 Sephadex gel column, and thin-layer chromatographies. In the presence of GWE-2c, strong immunoactivity in Peyers patch cell-mediated bone marrow cells was observed in vitro. In vivo intestinal immune-modulating activity was also enhanced by crude phenolic compound (GWE) of G. amansii in a dose-dependent manner. Investigation of production of several cytokines in Peyer's patch cells upon stimulation with GWE in vivo revealed the levels of granulocyte-macrophage colony-stimulating factor (GM-CSF) and interleukin (IL)-6 increased. Results suggest that the phenolic compound from G. amansii represents immunopotentiator and biological response modifier at in vitro and in vivo levels.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.4
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• pp.450-458
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• 2017

The purpose of this study was to investigate the levels of risk perception characteristics for food risk elements using a psychometric paradigm from 298 university students in Yeungnam region, Korea, by a self-administered questionnaire. The respondents showed the highest level of risk concern about radioactive contaminated foods and the lowest level about GM (genetically modified) foods. In the risk perception characteristics for food risk elements, they perceived radioactive contaminated foods as a catastrophic, worried, new, and uncontrollable risk. In addition, they regarded food additives and foodborne illness as a chronic, controllable, old, and scientifically and individually known risk. According to the results of the factor analysis for risk perception characteristics, dread and unknown were categorized. In the risk perception map, mad cow disease, heavy metal contaminated foods, and radioactive contaminated foods were considered as a dreaded and unknown risk, whereas pesticide residues and GM foods were perceived as a less dreaded and unknown risk. Additionally, food additives and foodborne illness were regarded as a less dreaded and known risk and endocrine disruptors and avian influenza as a dreaded and known risk. These results imply that risk perception characteristics of consumers should be considered to establish strategies for risk communication in food science.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1629-1637
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• 2013

The properties of non-GM soybeans with lipoxygenase (LOX) free genotypes, such as Gaechuck#1 (black, LOX2,3-free), Gaechuck#2 (yellow, LOX2,3-free) and Jinyangkong (yellow, LOX1,2,3-free), were compared to Taekwangkong (yellow, LOX1,2,3-present) as control. Length and weight of soybeans were significantly longer in Gaechuck#1, but LOX free genotypes of yellow beans was smaller than Taekwangkong, in terms the size and weight. After soaking for 12 hr, increased ratios of soybean weight were 217.07~226.55%, and they were significantly higher in Gaechuck#2. The total color difference (${\Delta}E$) to Taekwangkong was the highest in Gaechuck#1, but another yellow soybean were similar. Crude lipids content was significantly higher in Taekwangkong (17.30%), and these LOX free genotypes (13.71~14.66%) did not show significant difference. Crude protein contents were significantly higher in Gaechuck#1 (34.79%) compared to the other soybeans (32.93~33.47%). Contents of glutamic acid among the detected composition amino acid were highest, and its total contents were highest in Gaechuck#1 (32.42 g/100 g), and the total content of Gaechuck#2 was similar to Taekwangkong. Contents of total isoflavone were higher in LOX free genotypes than Taekwangkong, especially significantly higher in Gaechuck#1 (1672.54 ${\mu}g/g$). Contents of total phenol were highest in Gaechuck#1 (276.91 mg/100 g), and flavonoids content of Gaechuck#1 (26.93 mg/100 g) was 2.6~2.8 times higher than the other samples. DPPH, ABTS radical scavenging activities and reducing power were significantly higher in Gaechuck#1. The yield of soybean curd from tested samples was the highest in Gaechuck#2. Gaechuck#2 as LOX free genotypes was similar to Taekwangkong with regard to physicochemical properties and antioxidant activities. Therefore, we propose that Gaechuck#2 is a more suitable genotype for soybean curd products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.908-913
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• 1997

The purpose of this study was to investigate phospholipase $A_{2}$ activity and lipid peroxidation I streptozotocin induced diabetic rats. Sprague-Dawley male rats weighting-Dawley male rats weighting 300$\pm$10gm were randomly assigned to normal and STZ-induced diabetic group. Diabetes was induced by intravenous injection of 55mg/kg of STZ in sodium citrate buffer(pH 4.3). Animals were sacrificed at the 6th day of diabetic states. Body weight gains were lower in DM group. Phosphatidylcholine hydrolysis in liver was not significantly different between two groups, whereas phosphatidylethanolamine hydrolysis in liver was increased by 69% in DM group comparing with that of normal group. Liver microsomal phospholipase $A_{2}$ activity and level of TBARS was increased by 91%, 109% in DM group compared with that of normal group, respectively. The present results indicate that phospholipase $A_{2}$ activity is specific to PE hydrolysis, leading to lipid peroxidation process in STZ induced diabetic rats.

• Journal of Food Hygiene and Safety
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• v.11 no.1
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• pp.31-34
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• 1996

Aloe, being used widely as a health food and also as a traditional folk remedy for burns and constipation, contains quinone derivatives particularly in its skin. Thus, we have investigated the effect of extracts of Aloe in ethanol metabolism. The dried powder of water extract of skinned Aloe (300 mg/kg body weight given to rats by oral adminstration at 30 min prior to oral adminstration of ethanol given at a does of 4 gm/kg) and the freeze-dried Aloe gel commercial product (600 mg/kg) which was prepared after selective elimination of quinones were found not to increase the ethanol metabolism rate in vivo. This result suggested that quinones, missing from the above preparations, might be responsible for enhancing ethanol metabolism rate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.74-80
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• 1999

Growth and bacteriocin production by Lactobacillus sp. GM7311 in tofu residue treated with two commercial amylases were investigated. The optimal condition of amylase Ⅰ(liquefied enzyme for sauce) and Ⅱ(multienzyme 2,000) for the enzyme reaction was showed at pH 6.0 and 4.0, respectively. The optimal temperature was 40oC both. At the enzyme dosage 4% and 3% and reaction time 1hr, about 2% of reduced sugar needed bacteriocin production was obtained. The enzymatic treatment of tofu residue enhanced bacteriocin production by lactic acid bacteria, particularly in the tofu residues added 2.0% yeast extract. But, we couldn't see the increment of bacteriocin activity in the tofu residues added other nitrogen sources such as proteose peptone No. 3 and lab lemco powder. Also, in the comparision of amylase I and Ⅱ, bacteriocin activity in the tofu residue treated with amylase Ⅰ was better than that of amylase Ⅱ.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.783-792
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• 2015

Abstract This study evaluated the effects of adding glasswort hydrate containing non-meat ingredient (GM, carboxy methyl cellulose; GC, carrageenan; GI, isolated soy protein; GS, sodium caseinate) on the quality characteristics of reduced-salt, reduced-fat frankfurters. The pH and color evaluation showed significant differences, depending on the type of glasswort hydrate added (p<0.05). In the raw batters and cooked frankfurters, the addition of glasswort hydrate decreased the redness and increased the yellowness in comparison with frankfurters without glasswort hydrate. The reduction in salt and fat content significantly increased cooking loss and decreased hardness, tenderness and juiciness (p<0.05). Glasswort hydrate containing non-meat ingredient improved cooking loss, water holding capacity, emulsion stability, hardness, and viscosity of reduced-salt, reduced-fat frankfurters. The GM treatment had the highest myofibiliar protein solubility among all treatments, which was associated with emulsion stability and viscosity. The GC treatment had higher values for all texture parameters than the control. In the sensory evaluation, the addition of glasswort hydrate with non-meat ingredient improved tenderness and juiciness of reduced-salt, reduced-fat frankfurters. GM, GC, and GI treatments improved not only the physicochemical properties but also the sensory characteristics of reduced-salt, reduced-fat frankfurters. The results indicated that the use of glasswort hydrate containing non-meat ingredient was improved the quality characteristics of reduced-salt, reduced-fat frankfurters.