• Food Science and Biotechnology
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• v.18 no.5
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• pp.1305-1309
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• 2009

This study evaluated the effects of $\gamma$-irradiation on immunomodulating properties and structural changes of ${\beta}$-glucan. ${\beta}$-Glucan solutions (10 mg/mL) were ${\gamma}$-irradiated at 10, 30, and 50 kGy. Splenocyte proliferation and cytokine (interferon-${\gamma}$ and interlukin-2) productions by ${\gamma}$-irradiated ${\beta}$-glucan were evaluated in in vivo and in vitro, and structural changes of ${\beta}$-glucan were also determined after ${\gamma}$-irradiation. ${\gamma}$-Irradiation on ${\beta}$-glucan at 50 kGy enhanced splenocyte proliferation and cytokine productions, (p<0.05) and cleft glycosidic bonds of ${\beta}$-glucan resulting in lower the molecular weight. These results indicate that the use of ${\gamma}$-irradiation on ${\beta}$-glucan may be useful for improving its immunological activity by lowering the molecular weight of ${\beta}$-glucan.

• Korean Journal of Environmental Agriculture
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• v.19 no.1
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• pp.58-61
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• 2000

This study was conducted to determine the effect of low dose ${\gamma}-ray$ on the germination rate and physiology of germinative seeds of welsh onion ( Allicm fistulosum L. cv. Sukchangwoidae ) and spinach ( Spinacia oleracea L. cv. Chungrok ). The germination rate of irradiation group was much higher than that of the control. Especially it was noticeably higher in 1 or 2 Gy irradiation groups in the sowing spinach seeds on paper towel. On the welsh onion, the germination rate of the 1 Gy irradiation group increased by 17% compared to that of the control. Ion leakage from seeds irradiated with low dose of ${\gamma}-ray$ was decreased compared to that from the control especially at the early stage of incubation when examined by means of electric conductance. This tendency was confirmed in seeds of welsh onion and spinach. Starch hydrolysis was stimulated by ${\gamma}-ray$ irradiation in welsh onion. Furthermore ${\gamma}-ray$ irradiation was beneficial to keeping the vitality of seeds as determined through decarboxylation of glutamic acid.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.8
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• pp.1112-1117
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• 2010

This study was conducted to evaluate and compare the quality changes of commercial sliced and pizza cheeses processed by gamma and electron beam irradiation. The $L^*$-value of sliced and pizza cheeses decreased and the $a^*$-value decreased only in pizza cheese by both irradiation sources. There was no change in pH. There was no difference in 2-thiobarbituric acid reactive substances (TBARS) value between non-irradiated and irradiated samples at a dose of 3 kGy or less (p<0.05). However, both irradiation sources resulted in increased TBARS value in sliced and pizza cheeses at 5 kGy. Sensory evaluation revealed that irradiation influenced odor, taste and overall acceptability of both cheeses and may cause the limitation of consumers' acceptance for irradiated cheese products. Results indicate that both gamma and electron beam irradiations with less than 3 kGy may not influence significantly the physicochemical quality of sliced and pizza cheeses. However, to meet a market requirement, a method to overcome the sensory deterioration of cheeses should be developed and applied.

• Preventive Nutrition and Food Science
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• v.11 no.2
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• pp.146-154
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• 2006

Structural modification of corn starch by gamma irradiation was evaluated for under dry conditions at varied intensities from 0 to 40 kGy. Under scanning electron microscopy, the granule shape of corn starch was not significantly affected by the irradiation up to 40 kGy. In addition, X-ray diffraction and melting patterns of the irradiated starches were similar to those of the native starch, indicating that crystalline regions in the starch granules were not changed by irradiation. However, the pattern of gel permeation column chromatography showed a significant increase in partial hydrolysis of gamma irradiated starch samples. The degree of polymerization and the paste viscosity of irradiated starch samples dose-dependently decreased significantly with irradiation, and increased solubility and clarity were observed in the irradiated starch solution. In addition, the degree of retrogradation decreased as irradiation dose increased. Irradiation of corn starch has advantages over the ordinary acid or the enzyme hydrolysis modification methods. It does not affect the granular shape and crystalline phase of starch during hydrolysis, and the process can be carried out in dry state.

• Parasites, Hosts and Diseases
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• v.47 no.1
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• pp.7-11
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• 2009

Cryptosporidium parvum is a well-known waterborne and opportunistic intracellular protozoan parasite that causes diarrheal illness. In this study, we quantitatively investigated reduction of the infectivity of C. parvum after gamma irradiation and repair of the infectivity during incubation time after irradiation. C. parvum oocysts were subjected to gamma irradiation at various doses (1, 5, 10, and 25 kGy), and the in vitro infectivity was measured by real-time PCR every day up to 7 days after irradiation. The in vitro infectivity of C. parvum on human ileocecal adenocarcinoma cells (HCT-8) was effectively reduced (> $2\;{\log}_{10}$) by irradiation at 10kGy or more. However, in the experiment to find out repair of the infectivity, recovery was not noted until day 7 post-incubation.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.30-35
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• 1995

Gamma irradiation was applied to non-glutinous and glutinous corns for improving starch isolation process. No significant changes in proximate composition of corn grains were observed by gamma irradiation. Irradiation at 1 and 5 kGy was effective for sterilizing all contaminated microorganisms of non-glutinous and glutinous corns, respectively. The moisture-uptake rate constants were increased in proportional to the steeping temperature and applied irradiation dose level. The irradiation efficacy on water absorption properties was also recognized in the corns stored for six months at room temperature. The combined use of gamma irradiation with sulfur dioxide solution was very effective for reducing steeping time. The starch yield gradually increased as irradiation dose levels increased. At 2 kGy, the sarch yield of non-glutinous and glutinous corns increased by 38% and 27%, respectively. No significant difference in Hunter's color value was observed between the starches isolated from nonirradiated and irradiated corn grains.

• Journal of Radiation Industry
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• v.5 no.3
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• pp.279-283
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• 2011

This study was compared microbiological safety with gamma-irradiated porcine tendon and skin, as materials for the development of xenografts to regenerate damaged tissues and protect secondary contamination. The porcine tendon and skin were gamma-irradiated after inoculation of bacteria and virus to evaluate irradiation sensitivity of microorganisms. The result showed that the porcine tendon and skin were not different on the sensitivity of microorganisms by gamma irradiation. Bacteria inoculated in the porcine tendon and skin were confirmed that E. coli was the $D_{10}$ values of $0.32{\pm}0.082$ and $0.25{\pm}0.1kGy$ on tendon and skin, and B. subtilis was $4.00{\pm}0.312$ and $3.88{\pm}0.3kGy$ on gamma irradiation, respectively. Moreover, Virus inoculated in the porcine tendon and skin was observed that poliovirus (PV) was $6.26{\pm}0.332$ and $6.88{\pm}0.3kGy$, and porcine parvovirus (PPV) was $1.75{\pm}0.131$ and $1.73{\pm}0.2kGy$ and bovine viral diarrhoea virus (BVDV) was $3.70{\pm}0.212$ and $3.81{\pm}0.2kGy$ on gamma irradiation, respectively. Virus showed higher resistance compared to bacteria on gamma irradiation, but was not detected CPE (cytopathic effect) by virus both tendon and skin at 25 kGy, a standard dose recommended from IAEA for sterilization of medical products. Therefore, These results were considered that gamma irradiation could control effectively bacteria and virus to develop safe porcine xenograft, and apply same irradiation doses to all tissues including tendon and skin of porcine.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.42 no.3
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• pp.43-49
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• 2010

Recently, the use of fumigants for pest control of paper cultural heritages are limited because of the high toxicity of fumigants and the production of environment-harmfully compounds. Therefore, many non-chemical methods have been discussed and experimented. And it is recently focused on gamma radiation, which is one of non-chemical methods, for pest control of paper cultural heritage in Korea. In this paper, we carried out a gamma ray irradiation of papers including Hanji, copy paper, filter paper and then analyzed a physical properties and optical properties of paper sample to estimate the effect of gamma ray irradiation on paper properties. In result, gamma radiation have adverse effect on a physical properties and optical properties of paper, especially Hanji. Therefore, we have to carefully consider about using of gamma ray for pest control of paper cultural heritages.

• Korean Journal of Environmental Biology
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• v.20 no.3
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• pp.197-204
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• 2002

Gourd seeds were irradiated with the doses of 0-20 Gy to investigate the effect of the low dose $\gamma$-radiation on the early growth and physiological activity. The stimulating effects of the low dose y- radiation on the early growth were not noticeably high, but were increased generally at 4-16 Gy irradiation group. The catalase and peroxidase activity of cotyledon from seeds irradiated with $\gamma$- radiation were increased at 8 Gy irradiation group. The photochemical activity of leaf was noticeably high at 4 Gy irradiation group. The photochemical yield of PSII, estimated as Fv/Fm, decreased with increasing illumination time by 50% after 4 hrs in the control and 8 Gy irradiation group, while Fo slightly increased. However, Fv/Em in the 4 Gy irradiation group decreased by 40% of inhibition, indicating that photoinhibition decreased by the low dose $\gamma$- radiation. Changes in the effective quantum yield of PSII, $\varphi_{PSII}$ and 1/Fo- l/Fm, a measure of the rate constant of excitation trapping by the PSII reaction center, showed similar pattern to Fv/Em. NPQ decreased by 70% after photoinhibitory treatment with showing similar pattern between the control and the irradiation group. These results showed the positive effect of low dose $\gamma$- radiation on the seedling growth and the reduction of photoinhibition in the 4 Gy irradiation group.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.249-257
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• 2002

Gamma irradiation(1~10 kGy) was applied to chicken for the evaluation of their microbiological safety. In 3kGy-irradiated sample, the initial level of microbial contamination in chicken was 1.8$\times$10$^4$CFU/g (Coliforms), 2.2$\times$10$^3$CFU/g(Salmonella) and 2.7$\times$10$^3$CFU/g(Listeria), All kinds of contaminated microorganism were sterilized by 7kGy-irradiation. Also, irradiation followed by freeze storage at the same time was very effective in inhibiting bacterial growth. The pH was slightly increased during storage period and titratable acidity decreased. However, no significant changes in pH and acidity were observed by gamma irradiation.