• KSBB Journal
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• v.27 no.6
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• pp.330-334
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• 2012

This study was performed to investigate the inhibitory activity of ethanol extract from Ecklonia cava (EE-EC) against trypsin and the stability of this activity under various heat and pH conditions. As a results, The EE-EC showed trypsin inhibitory activity of 77, 54, and 32% at concentrations of 5, 2.5, and 1 mg/mL and was not affected by the heat treatment conditions used in this study. Whereas trypsin inhibitory activity of EE-EC was stable in the pH range of 2-8, but decreased with pH treatment of pH 10 compared with the control. Therefore, the EE-EC could be useful as a natural and functional agent.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.1
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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.

• Proceedings of the Korea Environmental Mutagen Society Conference
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• 2002.11a
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• pp.190-190
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• 2002

• Proceedings of the Korea Environmental Mutagen Society Conference
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• 2002.05a
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• pp.108-108
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• 2002

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.182-187
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• 2012

In this study, the experimental method has been investigated using molecular biological way to identify raw materials from seasoned red-pepper sauce which is one of the most popular spices in Korea. 6 kinds of seasoned red-pepper sauces were chosen as a sample containing chilli pepper, garlic, onion as a major ingredient and species specific primers were used for the identification of the raw material of processed food. Selected samples were pre-treated to remove salt (samples were washed with distilled water 3~4 times for desalting), after that, to amplify the extracted genes, whole genome amplification (WGA) kit was performed. Afterwards, PCR products were confirmed through the electrophoresis. As a result, 102, 180, 280 bp of specific PCR products were confirmed for each major ingredients such as chilli pepper, garlic, onion. From this study, the gene extraction method was validated for the identification of ingredients from the spices and it would be applied to distinction of low quality chilli pepper powder including seasoned red-pepper sauce illegally.

• Food Industry And Nutrition
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• v.19 no.1
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• pp.33-37
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• 2014

• Safe Food
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• v.7 no.1
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• pp.9-14
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• 2012

• Safe Food
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• v.7 no.1
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• pp.41-46
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• 2012

• Safe Food
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• v.5 no.4
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• pp.12-18
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• 2010

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.10a
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• pp.112-112
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• 2005