• 환경위생공학
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• 제23권2호
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• pp.65-70
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• 2008

The purposes of this study were to investigate the effects of bamboo (SasacoreanaNakai)extracton chemical characteristics and biological activities. pH ranges of bamboo extract using water and ethanol were between 5.2 and 6.1. The concentration of total phenol compounds using ethanol extract was 0.51%, which was about 2.0 fold higher than that of water extract. The mineral concentrations were order of K, Mg, Ca, and Na, respectively. The nitrite scavenging ratio of bamboo extract using ethanol was 20.4% in vitro. In the case of bamboo extract using water, it was 18.0%. Especially, the maximum nitrite scavenging ratio was obtained at pH 1.5. On the other hand, when pH was increased from 3.0 to 6.0, the nitrite scavenging ratio was decreased from 16.2% to 3.0%. The antioxidant activity of bamboo extract in vitro was increased from 100 to 160% when bamboo extract using ethanol was increased from 10 to $50{\mu}L$. These results suggest that the bamboo extract of Sasa coreana Nakai using ethanol can be used in bioactive and functional material.

• 한국식품과학회지
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• 제15권1호
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• pp.6-11
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• 1983

돈육(豚肉)을 원료(原料)로 하여 가내제조(家內製造)한 dry sausage와 dry ham의 저장성(貯藏性)을 지방(脂肪)의 산패(酸敗)로서 측정(測定)하고 nitrite의 확산화효과(擴酸化酵果)를 조사하였다. 또한 dry ham에 대(對)한 기호도조사(嗜好度調査)를 하였다. 그 결과(結果)는 다음과 같다. 1. 주(主)로 지방(脂肪)의 산패(酸敗)에 기인하는 dry sausage와 dry ham의 저장성(貯藏性)은, POV 10을 기준치로 하였을 때 dry sausage는 35일(日) 정도, dry ham은 50일(日) 이내(以內)에 그 저장성(貯藏性)이 상실된다고 보인다. 2. 건조육제품(乾燥肉製品)의 NaCl 함량변화(含量變化)는 가공육(加工肉)의 숙성과정(熟成過程)을 그대로 반영(反映)하며, dry ham의 중량감소와의 상관계수는 0.85였다. 3. 대학생(大學生) 35명(名)을 대상(對象)으로 한 ham의 기호도(嗜好度)는 ‘먹을만 하다’거나 ‘맛없다’는 편이 66%나 되며, ‘술안주’로 좋겠다는 편이 60%로서 dry ham의 식생활(食生活)참여는 아직 힘든 것 같다.

• 동의생리병리학회지
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• 제34권6호
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• pp.326-333
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• 2020

Nitrate-nitrite-nitric oxide (NO) pathway is a major alternative source of NO and is essential for NO - dependent physiological functions in body. Food supplements having nitrate/nitrite can improve metabolic syndromes including hypertension through antioxidant activity or vasodilation. The purpose of this study was to observe the effects of fermented garlic (F. garlic) having high concentration of NO2- on changes in blood flow and nitric oxide synthesis in the cerebral cortex of rodents. The generation of nitric oxide detected by a chemi-luminescence detector was higher in F. Garlic compared with NaNO2 solution under artificial gastric juice with pH 2.0. Ether F. garlic or NaNO2 diluted with artificial cerebrospinal fluid was directly applied into around the needle probe of laser Doppler flow meter that was located on epidural surface of the cortex. Direct application of F. garlic resulted in increase of cerebral blood flow detected by a laser Doppler flow meter with a dose-dependent manner. Compared with NaNO2 solution, F. garlic produced changes in cerebral blood flow at lower concentration of NO2-. Pretreatment of methylene blue, a guanylyl cyclase inhibitor prevented upregulation of cerebral blood flow by the treatment of F. garlic. In addition, the application of F. garlic with 250, 500ppm of NO2- caused significantly the production of NO in the cortical tissue but NaNO2 solution with 500ppm of NO2- did not. In summary, these results suggested that F. garlic with high content of NO2- induce increase in cerebral blood flow through nitric oxide-dependent signal pathway.

• 한국축산식품학회지
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• 제40권4호
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• pp.512-526
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• 2020

Synthetic nitrite is considered an undesirable preservative for meat products; thus, controlling synthetic nitrite concentrations is important from the standpoint of food safety. We investigated 1,000 species of microorganisms from various kimchi preparations for their potential use as a starter culture for the production of nitrites. We used 16S rRNA gene sequence analysis to select a starter culture with excellent nitrite and nitric oxide productivity, which we subsequently identified as Staphylococcus hominis subspecies hominis WiKim0113. That starter culture was grown in NaCl (up to 9%; w/v) at 10℃-40℃; its optimum growth was observed at 30℃ at pH 4.0-10.0. It exhibited nonproteolytic activity and antibacterial activity against Clostridium perfringens, a bacterium that causes food poisoning symptoms. Analysis of Staphylococcus hominis subspecies hominis WiKim0113 with an API ZYM system did not reveal the presence of β-glucuronidase, and tests of the starter culture on 5% (v/v) sheep blood agar showed no hemolytic activity. Our results demonstrated the remarkable stability of coagulase-negative Staphylococcus hominis subspecies hominis WiKim0113, especially in strain negative for staphylococcal enterotoxins and sensitive to clinically relevant antibiotics. Moreover, Staphylococcus hominis subspecies hominis WiKim0113 exhibited a 45.5% conversion rate of nitrate to nitrite, with nitrate levels reduced to 25% after 36 h of culturing in the minimal medium supplemented with nitrate (200 ppm). The results clearly demonstrated the safety and utility of Staphylococcus hominis subspecies hominis WiKim0113, and therefore its suitability as a starter culture.

• Journal of Microbiology and Biotechnology
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• 제20권3호
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• pp.485-493
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• 2010

A modified graphite felt electrode with neutral red (NR-electrode) was shown to catalyze the chemical oxidation of nitrite to nitrate under aerobic conditions. The electrochemically oxidized NR-electrode (EO-NR-electrode) and reduced NR-electrode (ER-NR-electrode) catalyzed the oxidation of $1,094{\pm}39$ mg/l and $382{\pm}45$ mg/l of nitrite, respectively, for 24 h. The electrically uncharged NR-electrode (EU-NR-electrode) catalyzed the oxidation of $345{\pm}47$ mg/l of nitrite for 24 h. The aerobic bacterial community immobilized in the EO-NR-electrode did not oxidize ammonium to nitrite; however, the aerobic bacterial community immobilized in the ER-NR-electrode bioelectrochemically oxidized $1,412{\pm}39$ mg/l of ammonium for 48 h. Meanwhile, the aerobic bacterial community immobilized on the EU-NR-electrode biochemically oxidized $449{\pm}22$ mg/l of ammonium for 48 h. In the continuous culture system, the aerobic bacterial community immobilized on the ER-NR-electrode bioelectrochemically oxidized a minimal $1,337{\pm}38$ mg/l to a maximal $1,480{\pm}38$ mg/l of ammonium to nitrate, and the community immobilized on the EU-NR-electrode biochemically oxidized a minimal $327{\pm}23$ mg/l to a maximal $412{\pm}26$ mg/l of ammonium to nitrate every two days. The bacterial communities cultivated in the ER-NR-electrode and EU-NR-electrode in the continuous culture system were analyzed by TGGE on the $20^{th}$ and $50^{th}$ days of incubation. Some ammonium-oxidizing bacteria were enriched on the ER-NR-electrode, but not on the EU-NR-electrode.

• 한국축산식품학회지
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• 제38권2호
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• pp.417-430
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• 2018

This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Each sample was cooked to four endpoint temperatures ($70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, and $85^{\circ}C$). The salt concentration affected the color and pigment properties of the cooked ground chicken breasts. As the salt concentration increased, the cooking yield and residual nitrite content also increased. However, the samples with 1%, 2%, and 3% NaCl showed similar nitrosyl hemochrome and total pigment contents. Among the products containing salt, the samples with 3% NaCl showed the lowest percentage myoglobin denaturation (PMD) and the lowest CIE $a^*$ values. The cooking temperature had limited effects on the pigment properties of cooked ground chicken breasts. The oxidation-reduction potential and residual nitrite contents increased with cooking temperature, while the PMD, nitrosyl hemochrome, total pigment contents and CIE $a^*$ values were similar in the samples cooked at different temperatures. These results indicated that the addition of up to 2% salt to ground chicken breasts and storage for 7 d could cause the pink color defect of cooked products. However, the addition of 3% NaCl could reduce the redness of the cooked products.

• 한국축산식품학회지
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• 제29권2호
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• pp.220-228
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• 2009

기계발골 계육에 4종의 염지제(소금, 인산염, 아스코르빈산, 아질산염)을 각각 첨가, 혼합한 예비혼합된 기계발골 계육의 가공 및 저장 특성을 살펴보았다. 가공특성에서 소금의 첨가는 기계발골 계육의 보수력과 유화안정성을 향상시켰으며, 인산염의 첨가는 pH와 보수력을 증가시키는 효과가 나타났다. 아스코르빈산과 아질산염의 첨가는 기계발골 계육의 가공특성에서 pH, 보수력 및 색도에는 큰 영향을 나타내지 않았으나, 염용성 단백질의 용해도는 유의적으로 증가되었다. 저장특성에서는 아질산염과 아스코르빈산의 미생물 생육 억제과 항산화 효과에 의해 VBN과 TBA의 수치가 낮게 유지되는 경향을 나타냈다. 염지제들의 조합에 의한 혼합 처리에서는 소금과 인산염의 혼합 처리는 기계발골 계육의 염용성 단백질의 추출을 보수력을 향상시켰으며, 첨가수준을 달리한 소금, 인산염과 아스코르빈산의 혼합은 pH, 보수력을 증가시키는 효과가 나타났다. 소금, 인산 및, 아스코르빈산과 아질산염 등 4가지 염지제 혼합은 기계발골 계육의 가공특성에서 보수력의 증가뿐 아니라 육색에서 적색도($a^*$값)가 높게 나타나 육색향상이 나타났으며, 또한 VBN과 TBA 수치를 낮게 유지할 수 있게 도움을 주었다. 이상의 결과에서 소금 1.5%, 인산염 0.5%, 아스코르빈산 500ppm, 아질산염 75ppm으로 예비혼합된 기계발골 계육은 기능적 가공특성과 저장특성이 향상된 계육가공제품의 원료육으로 적용이 가능함을 확인할 수 있었다.

• 한국수산과학회지
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• 제20권5호
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• pp.469-475
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• 1987

일상 식생활에서 널리 섭취하고 있는 해조류를 사용하여 니트로사민의 직접적인 생성인자인 아질산염 분해작용에 관하여 검토하였는데, 그 결과를 요약하면 다음과 같다. 1. 본 실험에 사용한 시료들의 아질산염 분해능은 김${\cdot}$파래 등은 수용성획분과 methanol 가용성획분에서, 미역${\cdot}$청각 등은 methanol 가용성획분에서 그 분해능이 높게 나타났다. 2. 반응용액의 pH 변화에 따른 아질산염 분해능은 pH 1.2에서 가장 컸으며, pH가 증가할수록 분해능은 감소하였다. 3. 각 시료를 10mg씩 취하여 얻은 아질산염 분해능은 동량의 L-ascorbic acid와 비교한 경우, 김과 파래는 pH 1.2에서 L-ascorbic acid와 거의 비슷한 분해능을 나타내었다. 4. 각 시료를 $NaBH_4$로 처리하여 환원능을 소실시킨 후에 측정한 아질산염 분해능은 pH 1.2에서 시료 모두 그 값이 현저하게 감소하였다.

• 한국조리학회지
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• 제11권4호
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• pp.1-13
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• 2005

This study analyzed the levels of N-nitrosamine(NA) and its precursors such as nitrite, nitrate, dimethylamine and trimethylamine in 10 samples of mollusk fish, 4 samples of crustacea fish and 11 samples of shellfish from fish distributed in a local markets. Mollusk fishes had nitrite concentrations ranging from non-detectable(ND) to 9.4 mg/kg, crustacea fishes ND to 8.8 mg/kg, and shellfishes ND to 4.3 mg/kg. Nitrates in mollusk fishes ranged from ND to 19.3 mg/kg, crustacea fishes 4.1 to 79.9 mg/kg, and shellfishes 1.5 to 61.9 mg/kg. DMK concentrations were 11.2 to 551.4 mg/100g in mollusk fishes, 44.4 to 79.9 mg/100g in crustacea fishes, and 1.3 to 5.9 mg/100g in shellfishes. TMA concentrations in mollusk fishes, crustacea fishes, and shellfishes were 10.3${\sim}$292.4 mg/100g, 35.5${\sim}$90.3 mg/100g, and 2.3${\sim}$17.1 mg/100g respectively. Only N-nitrosodimethylamine (NDMA) was detected for NA in fish distributed in local markets. NDMA contentrations ranged from ND to 41.4 ${\mu}g/kg$ in mollusk fishes, 3.0 to 47.3 ${\mu}g/kg$ in crustacea fishes, and 1.7 to 12.1 ${\mu}g/kg$ in shellfishes.

• Journal of Microbiology
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• 제44권2호
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• pp.171-176
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• 2006

A strictly aerobic, non-motile, ovoid-shaped Alphaproteobacteria, designated strain $JC2049^T$ was isolated from a tidal flat sediment sample. The results of 16S rRNA gene sequence analysis indicated that this isolate belonged to the genus Thalassobius, with a sequence similarity of 96.9-97.3% to other valid Thalassobius spp. The cells required 1-7% NaCl for growth (optimum 2%) and accumulated $poly-\beta-hydroxybutyrate$. Nitrite was reduced to nitrogen, but nitrate was not reduced to nitrite. No genetic potential for aerobic anoxygenic photosynthesis was detected. The primary isoprenoid quinone (Ubiquinone-10), predominant cellular fatty acids $(C_{18:1}{\omega}7c,\;11\;methyl\;C_{18:1}\omega7c\;and\;C_{16:0})$ and DNA G+C content (61 mol %) were all consistent with the assignment of this isolate to the genus Thalassobius. Several phenotypic characteristics clearly distinguished our isolate from other Thalassobius species. The degree of genomic relatedness between strain $JC2049^T$ and other Thalassobius species was in a range of 20-43 %. The polyphasic data presented in this study indicates that our isolate should be classified as a novel species within the genus Thalassobius. The name Thalassobius aestuarii sp. novo is therefore proposed for this isolate; the type strain is $JC2049^T(=IMSNU\;14011^T=KCTC\;12049^T=DSM\;15283^T)$.