• Annals of Occupational and Environmental Medicine
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• v.35
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• pp.6.1-6.15
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• 2023

Background: Polycyclic aromatic hydrocarbons (PAHs) are occupational and environmental pollutants generated by the incomplete combustion of organic matter. Exposure to PAHs can occur in various occupations. In this study, we compared PAH exposure levels among occupations based on 4 urinary PAH metabolites in a Korean adult population. Methods: The evaluation of occupational exposure to PAHs was conducted using Second Korean National Environmental Health Survey data. The occupational groups were classified based on skill types. Four urinary PAH metabolites were used to evaluate PAH exposure: 1-hydroxypyrene (1-OHP), 2-naphthol (2-NAP), 1-hydroxyphenanthrene (1-OHPHE), and 2-hydroxyfluorene (2-OHFLU). The fraction exceeding the third quartile of urinary concentration for each PAH metabolite was assessed for each occupational group. Adjusted odds ratios (ORs) for exceeding the third quartile of urinary PAH metabolite concentration were calculated for each occupational group compared to the "business, administrative, clerical, financial, and insurance" group using multiple logistic regression analyses. Results: The "guard and security" (OR: 2.949; 95% confidence interval [CI]: 1.300-6.691), "driving and transportation" (OR: 2.487; 95% CI: 1.418-4.364), "construction and mining" (OR: 2.683; 95% CI: 1.547-4.655), and "agriculture, forestry, and fisheries" (OR: 1.973; 95% CI: 1.220-3.191) groups had significantly higher ORs for 1-OHP compared to the reference group. No group showed significantly higher ORs than the reference group for 2-NAP. The groups with significantly higher ORs for 1-OHPHE than the reference group were "cooking and food service" (OR: 2.073; 95% CI: 1.208-3.556), "driving and transportation" (OR: 1.724; 95% CI: 1.059-2.808), and "printing, wood, and craft manufacturing" (OR: 2.255; 95% CI: 1.022-4.974). The OR for 2-OHFLU was significantly higher in the "printing, wood, and craft manufacturing" group (OR: 3.109; 95% CI: 1.335-7.241) than in the reference group. Conclusions: The types and levels of PAH exposure differed among occupational groups in a Korean adult population.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1757-1763
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• 2011

The physico-chemical properties of broccoli sprouts cultivated in a plant factory system with different lighting conditions were investigated. We reported that there were significant differences among the chemical and nutritional properties of the broccoli sprouts grown under different light sources. Two kinds of sugars (glucose and fructose) were detected in the plants. The amount of glucose was 2.94~3.12% and that of fructose was 1.54~2.04%. Total chlorophyll was $1,157{\pm}0.004$ mg% and chlorophyll-a $777{\pm}0.01$ mg%. All over the test materials, 2 kinds of organic acids (citric acid and malic acid) were detected. The level of citric acid was 908~1,136 mg% and its highest level was under the (Blue LED) light source. The level of malic acid was 514~834 mg% and its highest level was under the (Red LED) light source. Seven different minerals were also analyzed. The amount of K was 518 mg% and its amount was significantly higher than that of Mg or Na. There were also negligible amounts of Zn, Fe and Cu. The amounts of vitamin A, C and E under the Red LED were, $860.62{\pm}0.02\;{\mu}gRE$, $134.570{\pm}0.14$ mg% and $1.44{\pm}0.1$ IU. The amounts under the Blue LED were, $432.48{\pm}0.05\;{\mu}gRE$, $137.05{\pm}0.1$ mg% and $1.11{\pm}0.12$ IU. The amounts under both Red and Blue LEDs were, $667.33{\pm}0.11\;{\mu}gRE$, $118.50{\pm}0.09$ mg% and $1.47{\pm}0.1$ IU. And finally, the amounts under a White LED were, $640.25{\pm}0.08\;{\mu}gRE$, $119.87{\pm}0.07$ mg% and $1.31{\pm}0.15$ IU. In this study, significant changes were shown in the chemical and nutritional properties of the broccoli sprouts. These findings indicate that LED light sources stimulated germination of the plants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1575-1581
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• 2011

Rapeseed cake, which is the organic waste remaining after rapeseed oil production, is readily available and considered an ecologically-friendly resource with very low cost and high dietary fiber content. This research was carried out for two reasons. First, it was done to analyze the liberated reducing sugar content of rapeseed cake. Second, it was done to investigate the effects on the sugar yield of the various concentrations of acidic and alkaline catalysts used for the hydrolysis of rapeseed cake and the concentrations of rapeseed cake in each catalyst. Several amounts of ground rapeseed cake, 0.5 g, 1 g, and 2 g, were put into 100 mL of catalysts such as sulfuric acid (0.5~2%), hydrochloric acid (0.5~2%), and sodium hydroxide (0.5~2%). Then they were hydrolyzed for 5 min at 121$^{\circ}C$. After hydrolysis, HPLC equipped with an RI detector was used to analyze liberated reducing sugars such as sucrose, glucose, galactose, fructose, and arabinose separated from rapeseed cake. The degradation rate of rapeseed cake was the highest in hydrochloric acid. As the catalyst concentrations used for hydrolysis of rapeseed cake increased, the degradation rate of rapeseed cake also significantly increased. Total reducing sugar content was the highest in hydrochloric acid, and it increased with the increase of catalyst concentrations. However, as the amount of rapeseed cake increased, the total reducing sugar content decreased, exceptionally sucrose in the case of sodium hydroxide.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.921-926
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• 2008

Wild grapes contain lots of organic acids, vitamins and inorganic salts compared to other fruits. Also, it has known to have excellent effects on preventing cancer and heart disease. Wild grapes are supposed to be superior material for fermentation of wine. Tannin contents of wine, which is an important functional factor in flavor of wine, were enhanced to develop quality of Korean wild grape wine. In this study, we investigated tannin extraction conditions and analyzed quality properties of tannin-enhanced wild grape wine. The most suitable tannin extraction condition for enhancing tannin of wild grape wine was extraction of tannin from green tea using spirits at 4oC. For producing high quality wild grape wine, added concentration and time of tannin extract were 6.5 mg/mL before wild grape wine fermentation. Tannin contents of tannin-enhanced wild grape wine was $7.4{\pm}0.05\;mg/mL$. Quality properties of tannin-enhanced wild grape wine fermented under optimized fermentation conditions were analyzed. pH, acidity and alcohol contents were $3.69{\pm}0.01$, $0.95{\pm}0.01%$ and $12.2{\pm}0.03%$, respectively. Total sugar, tannin, polyphenol and resveratrol contents of tannin-enhanced wild grape wine were $60.00{\pm}1.15\;mg/mL$, $79.50{\pm}0.55\;mg/mL$, $7.40{\pm}0.05\;mg/mL$ and $5.00{\pm}0.11\;mg/mL$, respectively showing significantly higher value than that of commercial wine. Production of high quality wild grape wine is expected with the establishment of optimum fermentation condition and tannin-enhancing process of wild grape wine.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.298-303
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• 2010

This study was carried out to compare the physicochemical characteristics of Korean traditional wine fermented from foxtail millet and nuruk at different mixing rates. The alcohol contents of fermented wine ranged from 12.70 to 13.38%. Two kinds of commercial nuruks, SH and BS nuruk, were used. The brix degrees of foxtail millet wine fermented by SH and BS nuruks were 21.6 and $22.4^{\circ}Bx$, respectively. The pH, total acidity, and turbidity of the wines fermented by SH and BS nuruks were 3.74 and 3.40, 1.40 and 1.51%, and 0.441 and 0.149, respectively. With an increase in the amount of foxtail millet, brix degree, pH, turbidity, b-value and L-value decreased, and total acidity and a-value increased. Total color difference (${\Delta}Eab$) parameter of the wine fermented by SH nuruk were 8.58, 22.59 and 22.55, while those by BS nuruk were 0.35, 4.08 and 7.16 in 30, 70 and 100% addition rates of foxtail millet, respectively. With an increase in the amount added of foxtail millet, glucose content decreased. The organic acids such as lactic acid and acetic acid were predominantly detected in the fermented wine. Finally, based on sensory evaluations, the wine fermented by BS nuruk showed the best overall quality at the 30% addition rate of foxtail millet.

• Journal of Life Science
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• v.27 no.8
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• pp.909-918
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• 2017

Ice plant (Mesembryanthemum crystallinum L.) was fermented in brine in the form of mulkimchi (IPMB), and its contents of organic acid and cyclitols and biological activities were compared with those before fermentation. The pH of the IPMB continuously decreased until the sixth day of fermentation. The lactic acid yield was greatest on the fourth day. D-pinitol in ice plant mulkimchi solids (IPMS) decreased during fermentation. However, myo-inositol and D-chiro-inositol increased. The radical scavenging activities of ABTS and DPPH, in addition to the activity of FRAP, of the IPMS extract were generally higher after fermentation, with the activities highest on the fifth ($79.09{\pm}0.69%$), fourth ($87.55{\pm}1.21%$), and sixth ($78.72{\pm}0.99%$) days of fermentation, respectively, when treated with 1 mg/ml of the extract. As shown by a lipid/MA assay, antioxidant activity was generally higher after fermentation. The viability of BNL CL.2 cells damaged by t-BHP, $H_2O_2$, and ethanol was $14.19{\pm}0.98$, $13.80{\pm}2.25$, and $25.89{\pm}2.90%$, respectively. When treated with $200{\mu}g/ml$ of IPMS extract, the cell viability was $57.06{\pm}4.52%$ on the first day, and $66.06{\pm}1.36%$ on the fourth day, and $50.07{\pm}04.85%$ on the sixth day of fermentation. Hepatocyte protective effects did not increase significantly after fermentation. ${\alpha}-glucosidase$ inhibitory activity was quite high, with a range of $83.52{\pm}2.69$ to $92.79{\pm}2.16%$, and the activity increased gradually in all the groups over the fermentation period. There was no clear correlation between ${\alpha}-amylase$ inhibitory activity and fermentation.

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.272-278
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• 2013

To evaluate the effect of surface contaminated with Escherichia coli O157:H7 (E. coli O157:H7) on the microbiological safety of lettuce, this study was conducted to investigate the attachment, biofilm producing, survival, and cross-contamination of E. coli O157:H7 on stainless steel and polyvinyl chloride (PVC). The attachment rate of E. coli O157:H7 on PVC was 10 times higher than that on stainless steel after exposure 1 h in cell suspension. However, there was not a difference between two types of surface after exposure for 6 h and 24h. The biofilm producing of E. coli O157:H7 was TSB > 10% lettuce extracts > 1% lettuce extracts > phosphate buffer. When two kinds of materials were stored at various conditions ($20^{\circ}C$ and $30^{\circ}C$, relative humidity (RH) 43%, 69%, and 100%), the numbers of E. coli O157:H7 at $30^{\circ}C$, RH 43% or RH 69% were reduced by 5.0 log CFU/coupon within 12 h regardless of material type. Conversely, the survival of E. coli O157:H7 at RH 100% was lasted more than 5 days. In addition, the reduction rate of E. coli O157:H7 was decreased in the presence of organic matter. The transfer efficiency of E. coli O157:H7 from the contaminated surface to lettuce was dependent upon the water amount of the surface of lettuce. Especially, the transfer rate of E. coli O157:H7 was increased by 10 times in the presence of water on the lettuce surface. From this study, the retention of E. coli O157:H7 on produce contact surfaces increase the risk cross-contamination of this pathogen to produce. Thus, it is important that the surface in post harvest facility is properly washed and sanitized after working for prevention of cross-contamination from surface.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.313-318
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• 1998

Using direct headspace sampling (DHS) method, volatile terpenoid content was measured according to carrot cultured areas and various portions of carrot. In comparison of volatile terpenoid content in xylem and phloem of carrot, every volatile terpenoid was distributed highly in the xylem rather than the phloem of carrot. The carrot was divided into three different sections; upper (crown), middle (midsection), and lower part (tip), and the volatile terpenoids were measured. The content of ${\alpha}-pinene,\;{\beta}-pinene,\;{\beta}-myrcene,\;and\;{\gamma}-terpinene$ tended to be distributed highly in the upper part rather than the lower part, whereas the content of terpinolene and total terpenoids tended to be high in the lower part. In comparison of volatile terpenoid content according to the carrot cultured areas, volatile terpenoid content of carrot cultured in Cheju island was higher than Yangsan and Haenam areas. In case of total terpenoids, the carrot clutivars cultured in Cheju island contained $1.6{\sim}2.3\;times$ higher than those of Yangsan, and $1.5{\sim}2.4\;times$ higher than Haenam. In order to investigate the above results, we sampled out soils from the carrot fields and measured physical and chemical characteristics of the soils. The pH did not show much difference in the three areas. However the organic carbon, total nitrogen, cation exchange capacity, and total exchangeable cation in soil from Cheju were $2.4{\sim}3.0\;times$ higher than Yangsan and $3.9{\sim}7.1\;times$ higher than Haenam. The physical characteristics of the soils was investigated. The soil from Cheju island was found to be loam; Yangsan, sandy loam, and Haenam, clay loam.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.366-370
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• 2007

Wild grapes contain various organic acids, vitamins, and inorganic salts compared to other various fruits. Their anthocyanin compounds are also known to have excellent effects in preventing cancers and heart diseases. Wild grapes are supposed to be a superior material for wine fermentation. This study was performed for searching optimum conditions for producing wild grape wines to improve their quality and taste. Four wild strains were isolated from Muscat Bailey A, ‘Kyoho’ grapevine, and wild grapes. For wild grape wine production, an optimum initial sugar concentration was $24^{\circ}Brix$ and an optimum temperature was $24^{\circ}C$. Sensory characteristics of the wild grape wine were evaluated for incense, sour taste, astringency, and sweet taste. Quality properties of the wild grape wine produced under the optimized fermentation conditions were analyzed. Total sugar, polyphenol contents, and acidity of the wild grape wine were 50.00 mg/mL, 25.30 mg/mL, and 0.95%, showing higher value than those of commercial grape wines. Amino acids, tannins, alcohol contents, and pH were 1.80 mg/mL, 1.88 mg/mL, 12%, and 3.59, respectively. The optimum fermentation conditions can be used to improve quality of the wild grape wine.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.237-245
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• 2004

The physicochemical and physiological activities of domestic garlic from 3 different areas (Namhae, Jeju and Uiseong) were analyzed. The contents of moisture, ash, crude protein and crude fiber in garlic were little different in 3 kinds of area. Total sugar and water soluble phenolic compounds were higher in garlic from Namhae. The free sugars found in garlic were fructose, sucrose and lactose. Five kinds of organic acids were determined. Malonic acid and citric acid contents in garlic from Namhae were 23.7${\pm}$1.16 mg% and 22.1${\pm}$0.82 mg%, respectively. Total mineral content of garlic samples were in a range of 7112.6～9067.3 mg%, the potassium content showed the highest concentration (4117.3${\pm}$7.19～5175.3${\pm}$9.61 mg%). The electron donating abilities in 0.2% of garlic from Namhae and Uiseong showed 46.2${\pm}$1.25% and 37.0${\pm}$1.l6%, respectively. The nitrite scavenging effect was measured at different conditions (pH 1.2 and 4.2). The nitrite scavenging effects were higher at pH 1.2, and reached more than 95% by adding 0.2% and 0.1 % of garlic juice at pH 1.2. Addition 0.02～0.001 % garlic juice in showed the SOD-like activities. Its activity of garlic from Namhae. was a range of 6.0${\pm}$0.37～14.4～0.69%. It was found that 0.2% and 0.1% garlic showed strong antimicrobial action against growth of all the tested bacteria. Antimicrobial action. was showed 74.7${\pm}$0.70% and 51.7${\pm}$1.l1% on Sal. typhimurium in 0.2% of garlic from Namhae and Uiseong and 28.6${\pm}$0.90% on B. subtilis in garlic from Jeju.