• Journal of Food Hygiene and Safety
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• v.8 no.1
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• pp.37-53
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• 1993

F. moniliforme MRC 826, a common fungal contaminant of com, has been known to produce a group of mycotoxins, the fumonisins. By thin layer chromatography, fumonisin $B_{1}$ was detected in the F. moniliforme MRC 826 com culture material(CM) extracts. This study was performed to compare the toxicity and carcinogenicity of F. moniliforme MRC 826 CM with those of aflatoxin $B_1(AFB_1)$ in rats. The toxicity was tested over a period of 7 days in ten female Sprague-Dawley (SD) rats. Treatment group were fed a 1 : 1 mixture(wt/wt) of ground CM and basal diet in powder form, while other negative control group were given basal diet alone. The principal pathological changes in rats treated with 50% CM were hepatocellular hydropic degeneration and renal tubular necrosis. The cancer-promoting activity of CM was evaluated in the rat liver diethylnitrosamine-two thirds partial hepatectomy(DEN-PH) model for carcinogenesis. 70 male SO rats(ca. 170 g) were randomized into 5 groups. Group I served as the positive controls and received the basal diet containing 2 ppm $AFB_{1}$ group 2 received 5% CM, group 3 received 2.5% CM, group 4 received 5% normal com and group 5 received 2.5% normal com. 5% treated group showed cancer promoting activity in rat liver using DEN as initiator and the induction of glutathione S-transferase placental form positive foci as an end point after 6 weeks of promotion.

• Journal of Food Hygiene and Safety
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• v.16 no.4
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• pp.274-279
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• 2001

Generally, non-aflatoxigenic fungi, such as Aspergillus oryzae, and Aspergillus are main microflora in Korean traditional fermented foods including Meju and soybean paste, but sometimes, Aspergillus flavus and Aspergillus parasiticus can be contaminated and accumulated aflatoxins during fermentation and storage. So the screening of aflatoxigenic strains in fermented traditional food is very important to improve the sanitary quality of those foods. In this work, we screened aflatoxin producing fungi from commercial Meju and soybean paste in Western Gyeongnam by immunoassay. Samples were randomly purchased from market of the commercial Meju(10 EA) and soybean paste(20 EA) in nine areas of Western Gyeongnam. Of the samples collected,24 strains and 22 strains of Aspergillus sp. were isolated from Meju and soybean paste, respectively. The isolated strains were cultured on SLS media at $25^{\circ}C$ for 15 days. The cultured broth were extracted with ethyl acetate and were analysed to determine aflatoxin B$_1$(AFB$_1$) by direct competitive ELISA(DC-ELISA). Six strains(25%) isolated from Meju, and 2 strains(9%) isolated from saybean paste, were confined as aflatoxin producing strains. The average range of aflatoxin productivity of isolates from Meju was 54.6 $\pm$ 38.7 ng/ml and that from soybean paste was 11.1 $\pm$ 8.6 ng/ml, respectively. Among them, isolated strain No. M-5-4 produced a high level of AFBl and showed 98.26 ng/ml of AFB$_1$. Every isolates were also re-confined their AFB$_1$productivity by thin layer chromatography(TLC). The TLC results also showed same trend as DC-ELISA results. As the above results, the screening of hazard mycotoxigenic fungi from traditional fermented foods should be necessary for the safety and the application of HACCP system in the food manufactory in Korea.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.401-408
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• 2001

The ethanol extract and n-hexane fraction of Commiphora molmol Engl. showed minimum inhibitory concentration of 50 ppm and 25 ppm, respectively, on 5 strains of Listeria monocytogenes at $32^{\circ}C$. The purified substance, C3-3-2 fraction, was isolated by silica gel column and preparative thin layer chromatography from n-hexane fraction of Commiphora molmol Engl. The C3-3-2 fraction showed a strong bactericidal activity on 5 strains of L. monocytogenes at the concentration of 10 ppm in tryptic soy broth medium. At that concentration, the viable count was reduced $5{\sim}6$ log cycle from initial cell number. The n-hexane fraction of Commiphora molmol Engl. showed strong growth inhibition at the concentration of 25 ppm on Bacillus cereus and Staphylococcus aureus, at 50 ppm in broth on Salmonella enteritidis, and at 500 ppm on Vibrio parahaemolyticus. The purified antimicrobial substance, the C3-3-2 fraction, was identified as m-nonylphenol by on the basis of the $^1H-,\;^{13}C-NMR$ and EI/MS data. For the application test, the C3-3-2 fraction which was purely isolated from Commiphora molmol Engl. at 100 ppm were applied to minced Alaska pollack and ground beef at $32^{\circ}C$ and $5^{\circ}C$. The antimicrobial substances did not reduce L. monocytogenes ATCC 19113 at $32^{\circ}C$, while they reduced L. monocytogenes ATCC 19113 in viable number at $5^{\circ}C$. However, the antimicrobial effect of C3-3-2 fraction in food system was lower than that of broth condition.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.250-256
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• 1982

A series of studies were conducted to find out the possibility of utilizing grape seed as resources of food fats and proteins, and the results of the studies are as follows: The grape seed contained 25.1%, of crude fat and 12.0% of crude protein. The lipid, fractions obtained by silicic acid column chromatography were mainly composed of about 95.5% neutral lipid, whereas compound lipid was only 4.5% level. Among the neutral lipid by thin layer chromatography, triglyceride was 91.89%, sterol ester, sterol, diglyceride and free fatty acid were 3.24%, 2.87%, 1.20% and 0.80%, respectively The predominant fatty acids of total and neutral lipids were linoleic acid $(69.72{\sim}71.72%)$ and oleic acid $18.09{\sim}19.46%)$, but those of glycolipid and phospolipid were linoleic acid $(31.49{\sim}38.18%)$, oleic acid $(20.20{\sim}35.27%)$ and palmitic acid $(26.80{\sim}39.98%)$. The major fatty acids of triglyceride separated from neutral lipid were oleic acid (43.08%), linoleic acid (38.42%) and palmitic acid (11.60%). The salt soluble protein of grape seed was highly dispersible in 0.02M sodium phosphate buffer containing about 1.0M $MgSO_4$, and the extractability of seed protein was 31%. Glutamic acid was the major amino acid in salt soluble protein, followed by arginine and aspartic acid. The electrophoretic analysis showed 3 bands in grape seed protein, and the collection rate of the main protein fraction purified by Sephadex G-100 and G-200 was 82%. Glutamic acid, aspartic acid and arginine were the major amino acids of the main grape seed protein. The molecular weight for the main protein of the grape seed was estimated to be 81,000.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1397-1403
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• 2011

Epimedium koreanum Nakai is a wild medicinal plant commonly consumed in South Korea due to its health beneficial effects. In the present study, the antioxidative, antimutagenic and immunological activities of E. koreanum Nakai extracts were investigated for their use in food. The yields of icariin compounds from the ethanol extract as well as the ethyl acetate, butanol, hexane, water, and chloroform fractions of E. koreanum were 27.9, 2.5, 1.7, 1.4, and 1.3 ${\mu}g/g$, respectively. The icariin components (295.5 ${\mu}g/g$) were collected from the ethyl acetate fraction by thin layer chromatography (TLC) and analyzed via high performance liquid chromatography (HPLC). The antioxidant activities of each fraction were as follows: ethyl acetate (49.0 ${\mu}g/mL$), butanol (59.2 ${\mu}g/mL$), hexane (119.8 ${\mu}g/mL$), water (122.0 ${\mu}g/mL$), and chloroform (138.5 ${\mu}g/mL$), based on $RC_{50}$ ${\mu}g/mL$. Icariin, isolated and identified as the main component, showed strong antioxidant activity with a $RC_{50}$ value of 15.3 ${\mu}g/mL$, which was higher than those of ascorbic acid (19.5 ${\mu}g/mL$) and ${\alpha}$-tocopherol (18.2 ${\mu}g/mL$). In an Ames test, none of the fractions produced mutagenic effects on Salmonella Typhimurium TA98 and TA100. In an immunomodulating activity test, the effects of E. koreanum Nakai on B cells (Rhamos) and T cells (Jurkat) were investigated. These results show that the growth and viability of B and T cells were increased by isolated icariin components for 1.27 and 1.28 fold, respectively. These results also provide preliminary data for the development of E. koreanum Nakai as an edible food material.

• Journal of the Mineralogical Society of Korea
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• v.15 no.4
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• pp.259-272
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• 2002

This study was tried to interpret the important major factors controlling some physicochemical properties by comparing mineralogical and physicochemical characteristics such as pH, cation exchange capacity, Methylene Blue adsorption amount, swelling, viscosity, strength (compressional and tensile), and surface area etc. Investigated bentonite samples are five Korean samples from Dusan, Naa, Oksan, Dongyang, and Yeonil deposits and two Japanese bentonites from Tsukinuno and Tomioka deposits which were formed under a similar geological environment of the Tertiary basin. Tsukinuno bentonite is only natural Na-type bentonite and the others are all Ca-type bentonites. Most of the properties are not explained by the montmorillonite content only though the most important factor controlling the physicochemical properties is the montmorillonite content. The layer charge of montmorillonite will strongly control cation exchange capacity and Methylene Blue adsorption. Zeolite bearing bentonites show the strong alkaline character and causes the increase of cation exchange capacity, however decrease swelling, viscosity and strengths. Pyrite bearing bentonites decrease green compressional strength and wet tensile strength. The exchangeable interlayer cations control some physicochemical properties. Na-type bentonite than Ca-type shows more strong alkaline character and much more advanced swelling and viscosity. Also the size and thickness of montmorillonite flakes seem to control some physicochemical properties. Bentonite mainly composed of montmorillonite of very thin and large flakes is characterized by the very high surface area, cation exchange capacity, viscosity, swelling, Methylene Blue adsorption, green compressional strength and wet tensile strength. Domestic Dusan bentonite shows the most excellent physicochemical properties, which is due to the high content(84%) and very well crystallinity of montmorillonite.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.244-252
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• 2005

This study was performed far development of new analytical method of beet red in foods. In this study, analysis of beet red in foods has been carried out by detection of betanine and isobetanine, the main color component of beet red as indicator compounds. The qualitative analysis technique consisted of clean-up of the colors with a $C_{18}$ cartridge, separation of the colors by cellulose TLC plate using acetone:3-methyl-1-butanol:distilled water (7:7:6) as a solvent system. Also, the quantitative analysis was performed using X-terra RP at wavelength 538 nm and $0.1\%$ phosphoric acid : methanol (90:10) as a solvent. The quantitative results of beet .ed were as follows:900.22$\∼$27701.60 $\mu$g/g for 60 item in nutrient supplement food, $21.95\∼713.40{\mu}g/g$ for 30 items and N.D. for 18 items in cindy, and $155.85{\∼}505.37{\mu}g/g$ for 12 items in ice creams, $43.52\∼64.75{\mu}g/g$ for 18 items and N.D. for 54 item in sauce, N.D. for 12 items in retort food.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.265-271
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• 1994

Differences in carotenoid composition in the integuments of wild and cultured chinese muddy loach Misgurnus mizolepis and muddy loach Misgurnus anguillicaudatus were compared. Total carotenoid contents in the integuments of the wild and cultured chinese muddy loach were $4.76mg\%\;and\;3.43mg\%$, respectively. The important carotenoids in the integuments of the wild chinese muddy loach were lutein($30.5\%$), ${\beta}$-cryptoxanthin($24.6\%$), ${\beta}$-carotene($20.6\%$) and cynthiaxanthin($11.7\%$). In addition, zeaxanthin($4.7\%$), tunaxanthin ($4.5\%$), and a-cryptoxanthin($1.0\%$) were present in small amounts. In the integuments of the cultured chinese muddy loach, lutein($35.4\%$), ${\beta}$-cryptoxanthin($17.9\%$), cynthiaxanthin($16.0\%$) and ${\beta}$-carotene($12.7\%$) were present as important carotenoids. In addition, zeaxanthin($8.1\%$), tunaxanthin($5.0\%$), a-cryptoxanthin($0.9\%$) were found in small amounts. Total carotenoid contents in the integuments of the wild and cultured muddy loach were $4.00mg\%\;and\;2.99mg\%$, respectively. The important carotenoids in the integuments of the wild muddy loach were lutein($32.9\%$), ${\beta}$-cryptoxanthin($18.8\%$), cynthiaxanthin($17.0\%$) and ${\beta}$-carotene($15.1\%$). In addition, zeaxanthin($6.5\%$), tunaxanthin($6.0\%$) and a-cryptoxanthin($1.5\%$) were found in small amounts. In the integuments of the cultured muddy loach, lutein($51.8\%$), cynthiaxanthin($19.9\%$) and ${\beta}$-cryptoxanthin($10.8\%$) were observed as important carotenoids. In addition, ${\beta}$-carotene($5.0\%$), zeaxanthin($4.8\%$), tunaxanthin($4.5\%$) and a-cryptoxanthin($0.2\%$) were found in small amounts.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.674-682
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• 1988

Total lipids from the roe, muscle and viscus of L. carinata were analyzed for lipid composition by column chromatography, thin-layer chromatography and gas-liquid chromatography. The roe lipids were characterized by a high level of wax esters (63.1%) and a low proportion of trigiycerides (9.9%). The viscus lipids also contained wax esters (32.8%) as its main component, followed by free fatty alcohols and acids (23.5%). On the other hand, the muscle lipids were found to contain a large amount of triglycerides (66.1%) with a trace of wax esters. The main fatty alcohol component of roe and viscus wax esters was C16:0 alcohol (53.0%; 61.7%), accompanied by C18:1 alcohol (10.2%) in the former and by C15:0 alcohol (8.8%) in the latter. Considerable amounts of odd-numbered fatty alcohols were found in both wax esters. On the other hand, the fatty acids of the roe and viscus wax esters contained a high percentage of monounsaturated (49.7%-56.6%) consisting of C16:1, C18:1 and C17:1 acid, and a significant amount of polyunsaturated (41.2%-32.9%), particularly C20:5${\omega}$3. The fatty acid components of triglycerides and phospholipids were different among the tissues tested, especially between roe and muscle or viscus. The fatty acid compositions of free fatty acids from the muscle and viscus were characterized by a higher level of polyunsaturated fatty acids (46.0-34.3%) compared to those of triglycerides 'in the roe, muscle and viscus (28.4%, 19.4% and 19.2%).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.446-452
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• 1986

This paper presents the composition of neutral and polar lipids obtained from puple shell, Rapana venosa and the abalone, Haliotis discus hannai. The fatty acid composition and the classification of neutral lipids from two species were determined by gas chromatography (GLC) and thin layer chromatography (TLC). Total lipid contents of samples were $0.5\%$ in purple shell and $0.4\%$ in the abalone. The predominant fatty acids of total lipids were eicosapentaenoic acid ($19.30\%$). eicosenoic acid ($12.10\%$) and palmitic acid ($11.77\%$) in the purple shell, and palmitic acid ($21.29\%$), oleic acid ($14.55\%$) and linoleic acid ($14.21\%$) in the abalone. The lipid composition of non-polar lipid fractions in purple shell and abalone was separated and identified as free sterol, free fatty acid, triglyceride and hydrocarbon & esterified sterol by TLC. The contents of triglyceride from both neutral lipids were shown more abundant than any other subclasses. The main fatty acids of neutral lipids were eicosapentaenoic acid ($18.6\%$), palmitic acid ($14.90\%$) and eicosenoic acid ($14.76\%$) in the purple shell, and palmitic acid ($28.12\%$), oleic acid($20.5\%$) and myristic acid ($12.5\%$) in the abalone. Eicosapentaenoic acid ($17.57\%$), stearic acid ($13.26\%$) and eicosatetraenoic acid ($11.24\%$) were important fatty acids of glycolipid in the purple shell, and myristic acid ($12.75\%$), stearic acid ($12.10\%$) and eicosatetraenoic acid ($10.64\%$) in the abalone. The major fatty acids of phospholipids were eicosapentaenoic acid ($20.18\%$), palmitic acid ($11.26\%$) and eicosenoic acid ($10.90\%$) in the purple shell, and palmitic acid ($21.10\%$), eicosapentaenoic acid ($12.90\%$) and oleic acid($11.13\%$) in the abalone.