• 한국균학회지
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• 제19권2호
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• pp.148-155
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• 1991

한국내에서 재래적인 방법에 의하여, 생산, 시판되고 있는 전통 발효식품인 메주 (12종), 된장 (28종) 및 간장 (28종)을 전국에서 수거하였다. 이들로부터 OA 생성하는 fungi를 분리하였다. 분리된 균으로 다시 Ochratoxin A 생성 유무를 관찰하였으며, 개괄적인 균 동정도 시도하였다. 1. Ochratoxin A를 정량조사(定量調査)한 표준곡선의 작성결과(作成結果), 감도 (Sensitivity)는 20 pg/tube 수준 이었다. 2. 본 실험에서 이용한 OA 의 분석 방법에서 OA 의 회수율(回收率)은 90% 이상 이었다. 3. 각 시료(試料)에서 분리(分離)해낸 222 fungi 중 Ochratoxin A를 생성하는 것은 39 isolates로 나타났으며, 이 중 대부분이 Aspergillus 속, Penicillium 속 그리고 Pae-cilomyces 속 이었다. 4. 전통 발효식품인 메주,된장,간장내의 곰팡이중 Ochratoxin A 생성곰팡이의 생성률은 각각 19.27%, 18.30%, 14.70%으로 나타났으며 0.2g / 2 petridish 이상의 OA 생성률은 20.5% (8/39)로 나타났다. 또한 Ochratoxin A 생성에 대한 몇가지 추론도 함께 하였다.

• 현장농수산연구지
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• 제7권1호
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• pp.3-20
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• 2005

The purpose of this study is to explore the possibility of commercialization of Korean traditional foods for the tourists. In order to develop suitable foods for the tourists, it is needed to identify the various traditional foods, its cooking process, and component parts. The author surveyed various traditional foods in Gyeonggi provinces through field visits and considered the followings: Significance of the foods in local areas and background of taking the foods, production of the foods for the tourists and foreigners, standard cooking process and mass production systems, best quality of foods and management for good qualities, period of circulation of foods, balanced nutritional elements, foods for the well-being concepts, scientific and reasonable inheritance mechanism for the foods, and concept of originality of the foods. For further development of traditional foods for the tourists, the followings should be considered: High quality of foodstuffs, advanced processing technology, marketing network, enforcement of publicity, supporting research institute on traditional foods, and automatic operation of processing facilities. As the result of this study, the following traditional foods in Gyeonggi provinces are recommended for the tourists: kongrungchang-gookbap, Moorutsook-goum, Gamja-boongsaengei, Sookboojaengei-sirudduk, Maemil-chongdduk, Gamja-ongshimi, Oksusu-ongshimi, Maemil-makguksoo, and Kotdung-chigi.

• Journal of Nutrition and Health
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• 제10권2호
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• pp.54-58
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• 1977

The iron contents in the foodstuffs used for treatment of anemia as dietary treatments in Part Tang-Aik(湯液編) of Tong-Eui-Bo-Gam, (which was treatments of herb medicine. in Royal family) are studied on the purpose of comparing these Korean traditional and oriental herb medicine with modern nutrition and medicine, focusing especially upon the scientific values residing in them. The iron contents in grains, reptilla, feathered tribes, mammals, and fruits advised good for anemia in Tong-Eui-Bo-Gam are in average per 100g weight base, 8.6, 5.0, 6.5, 3.4, and 2.12 mg each respectively, while in thoes not advised good for anemia in the same part, the iron contents are 2.34, 2.63, 1.4, 2.21 and 0.97mg each respectively. To compare these two groups, in the foodstuffs advised good for anemia in Korean traditional herb medicine represented in Tong-Eui-Bo-Gam, the iron contents are much higher than in those not advised groups. However, in classes of vegetables and fishes, the iron contents are reversed. In conclusion, it is very difficult to say that all the dietary treatments advised in Korean traditional herb medicine are scientific in modern medical view point, however, it has some value doubtlessly to research Korean traditional herb medicine in modern aspect. Furthermore, in this study, Korean traditional medicine, arguing being built upon thousands years of experiences has been found .to have some scientific bases such as high iron contents in food stuffs advised good for anemia represented in Tong-Eui-Bo-Gam.

• 한국식품과학회지
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• 제5권1호
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• pp.55-64
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• 1973

마늘은 옛부터 정력강장제(精力强壯劑) 및 항균(抗菌) 작용에 효력있는 향신식품으로 구전되어 왔다. 마늘이 정력제의 효력을 나타내는 성분은 미지인바 이를 부분적이라도 밝히고저 하였다. 마늘의 독특한 냄새는 allicin 이외 Se 의 휘발성 냄새에 기인됨을 알았다. Se 는 비타민 E 와 밀접한 관련성이 있으므로 마늘 중에 Se 및 유황 아미노산의 함량을 산지 및 품종별로 분석하였다. 특히 단양, 의성산의 좋은 마늘은 다른 산지의 것 보다 Se의 함량이 훨씬 많았다. 마늘 냄새와 Se의 함량은 비례하며 한국산은 외국산보다 Se 의 함량이 월등히 많았다. 또 마늘을 요리하는 방법에 따라 Se 손실량이 크게 차이가 있었다. Se 분석은 $^{77m}Se$ 을 이용한 비파괴 방사화 분석법을 이용하였고 함유황 아미노산은 Label 된 Sulfur 을 써서 TLC Paper-chromatography 로 확인 정량하였다.

• 한국식품조리과학회지
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• 제27권5호
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• pp.611-623
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• 2011

The goal of this study was to understand the reasons for learning about Korean herbal food by examining the actual conditions in a Korean herbal food course during lifestyle education. The general characteristics of the people learning about or working with the food as well as the correlations between the examined factors were analyzed, focusing on each person's dietary lifestyle. We divided the class participants into five dietary lifestyle groups by analyzing their scores. Group 1 was the"taste-seeking type", group 2 was the "quality-seeking type", group 3 was the"economy-seeking type", group 4 was the"convenience and economy-seeking type", and group 5 was the"convenience and health-seeking type". A person with a cooking career was considered to have more experience with Korean herbal food. The highest motivation for Korean herbal food education was for professional reasons, and the class that was most appreciated was learning about Korean traditional herbal foods. The highest satisfaction for the class was based on the instructor's knowledge, followed by food tastes, foodstuffs, educational materials, and the facilities superintendent. Satisfaction with the class tuition and practical utilization was relatively low.

• 한국균학회지
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• 제24권4호통권79호
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• pp.329-336
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• 1996

From five years' previous work, the fungal isolates of Scopulariopsis were reported to be important flora at the late stage of meju fermentation. Mainly, the white or pale brown powders of spore mass of these fungi were observed on the surfaces of rectangular mejus, and to be an important sign for well-done Korean traditional home - made mejus. Out of the five isolates previously collected and stored, two kinds of Scopulariopsis isolates were identified as S. brevicauli and S. fusca. The microscopic differences between two were found to be branching patterns of annellophore and ornamentations of spore wall (warty and smooth). However, the intermediate form between two ornamentations of spore wall were also observed in our isolates. This observation was consistent with other result made from the protein electrophoresis. The isolates of Scopulariopsis were considered to be similar or superior to those of Aspergillus species, as compared with production of protease and amylase related enzymes. Thus, these isolates were speculated to be important fungi in Korean traditional home - made meju fermentation and also in production of protease and amylase.

• 한국식품과학회지
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• 제38권2호
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• pp.262-267
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• 2006

본 논문은 새로운 항암소재를 검색하기 위하여 식품으로부터 곰팡이를 분리하고 그 대사산물을 이용하여 수종의 암세포주의 생육을 대한 억제 물질을 탐색하고자 하며, 이를 바탕으로 새로운 항생물질 연구의 기초자료를 확보하고 결과물의 응용도를 모색하고자 실험을 수행하였다. 식품으로부터 총 72종의 곰팡이를 분리 하였고, 전면 및 후면의 색, 모양. 성장속도에 따라 4가지 group로 나누어 실험에 사용하였다. 그리고 그 대사산물(배양무, 균체)을 ethly acetate로 추출하여, 총 6종의 암세포주에 대하여 MTT assay을 실험하였다. 그 ruf과 A, B, C, D group 중 D group에서 가장 높은 증식 억제를 확인 하였으며, D4의 증식억제 효과가 가장 높음을 확인하였다. 위암 세포주인 KATO III, AGS, SUN-668에 대한 증식억제 효과는 30-98%로 나타났으며, 간암 세포주인 Hepa1c1c7, HepG2에는 10-98%, 유방암 세포주인 MDA-MB-231에 대해서는 25-90%의 증식억제 효과를 확인하였다. 배양물과 균체의 항암성은 개체에 따라 약간의 차이는 있으나, 배양물이 대부분 우수한 것으로 확인되었다.

• Journal of Microbiology and Biotechnology
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• 제16권3호
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• pp.349-354
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• 2006

Furaneol, a key aroma compound found in strawberry, pineapple, and processed foodstuffs, has been known to possess various biological activities on animal models. In this study, the antimicrobial effects of furaneol against human pathogenic microorganisms were investigated. The results indicated that furaneol displayed a broad spectrum of antimicrobial activities against Gram-positive and Gram-negative bacteria and fungi without hemolytic activity on human erythrocyte cells. To confirm the antifungal activity of furaneol, we examined the accumulation of intracellular trehalose as a stress response marker on toxic agents and its effect on dimorphic transition of Candida albicans. The results demonstrated that furaneol induced significant accumulation of intracellular trehalose and exerted its antifungal effect by disrupting serum-induced mycelial forms. These results suggest that furaneol could be a therapeutic agent having a broad spectrum of antimicrobial activity on human pathogenic microorganisms.

• 환경위생공학
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• 제2권3호
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• pp.31-38
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• 1987

Bean sprouts is one of the popular traditional foodstuffs as a subsidiary articles of diet in Korea. As the need arise from restaurents, bean sprouts were produced by forcing culture in manufacture. In oder to prevent of the hazard' by trace metals such as Hg, Cd, Pb, Cu and Zn, the contents of these metals were analyzed. Hg, Cd, and Pb were not . detected , but the mean contents of Cu and Zn were O.33ppm and 0.356 ppm, respectively. It seems that the higher oontents of Cu and Zn in beas sprouts was the results of relative high concentration of itself. These contents has no problean in now, but the more sanitary management in manufacture and in bean producing region will be needed.

• 한국균학회지
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• 제25권1호통권80호
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• pp.35-45
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• 1997

The yellow fungal isolates inhabiting at the cereals (Hwang-Kuk, HK-fungi) were widely collected from the mejus and nuluks in Korea; the meju is a raw material for Korean traditional foods for soysauce and soypaste, and the nuluk is a raw material for Korean traditional rice wine. These isolates, well known as an Aspergillus oryzae producing amylase for Korean rice wine or producing protease for soybeans, were compared with Aspergillus species known. All isolates were microscopically observed to be a species of A. oryzae or its related, but to be difficult to be identified. Thus, RAPD-DNA techniques were applied for these isolates and analyzed with nummerical values using NT-system, or Ecological programs or Factorial analyses. Several common bands of RAPD-DNA in the 28 isolates were synthesized with the different OPD primers and speculated to be used for identification of HK fungi. The HK-fungi isolated were revealed to belong to the group of A. flavus previously defined. Particularly, the isolates collected from mejus were analyzed to be more closed to A. flavus, The species of A. flavus, A. oryzae and A. sojae were grouped at the values lower than those indicating the diversity of species. In other words, these three fungal species were not distinguishable and all isolates known as a HK-fungus were very closed to A. flavus, All isolates were not diversified at groupings of RAPD-DNA, and considered to be not the natural flora at the mejus or nuluks. The meju or nuluk having the above fungi as the fungal flora were speculated to be not termed "Korean traditional foodstuffs".The yellow fungal isolates inhabiting at the cereals (Hwang-Kuk, HK-fungi) were widely collected from the mejus and nuluks in Korea; the meju is a raw material for Korean traditional foods for soysauce and soypaste, and the nuluk is a raw material for Korean traditional rice wine. These isolates, well known as an Aspergillus oryzae producing amylase for Korean rice wine or producing protease for soybeans, were compared with Aspergillus species known. All isolates were microscopically observed to be a species of A. oryzae or its related, but to be difficult to be identified. Thus, RAPD-DNA techniques were applied for these isolates and analyzed with nummerical values using NT-system, or Ecological programs or Factorial analyses. Several common bands of RAPD-DNA in the 28 isolates were synthesized with the different OPD primers and speculated to be used for identification of HK fungi. The HK-fungi isolated were revealed to belong to the group of A. flavus previously defined. Particularly, the isolates collected from mejus were analyzed to be more closed to A. flavus, The species of A. flavus, A. oryzae and A. sojae were grouped at the values lower than those indicating the diversity of species. In other words, these three fungal species were not distinguishable and all isolates known as a HK-fungus were very closed to A. flavus. All isolates were not diversified at groupings of RAPD-DNA, and considered to be not the natural flora at the mejus or nuluks. The meju or nuluk having the above fungi as the fungal flora were speculated to be not termed 'Korean traditional foodstuffs'.