• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.415-420
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• 1990

To prevent red pepper from post harvest decay and to reduce the labor and drying expenses, the red pepper paste was directly prepared from fresh red pepper. The characteristics of red pepper paste and processing properties were investigated, and the effect of salt and heat on product quality during processing and storage were studied. After the processed red pepper paste was stored at room temperature, $5^{\circ}C\;and\;-3^{\circ}C$ without light for 6 months, kimchi was prepared with the stored red pepper paste to evaluate any quality change. The weight and pH of pericarp were 73.2% of total and 5.0, respectively. Addition of 10% salt to the paste decreased the pH of paste, reducing the sterilization time down to 10 min against growth of Clostridium botulinum. Thermal diffusivity of paste after pasteurization was $1.190{\times}10cm^{-7}/sec$, which was lower than control, probably due to air in pouch. The red pepper paste with 10% salt added, followed by sterilization for 10 min, could be preserved for over 6 months at $5^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1073-1077
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• 2018

Nitrite plays a major role in inhibiting the growth of foodborne pathogens, including Clostridium botulinum (C. botulinum) that causes botulism, a life-threatening disease. Nitrite serves as a color-fixing agent in processed meat products. However, N-nitroso compounds can be produced from nitrite, which are considered as carcinogens. Thus, consumers desire processed meat products that contain lower concentrations (below conventional concentrations of products) of nitrite or no nitrite at all, although the portion of nitrite intake by processed meat consumption in total nitrite intake is very low. However, lower nitrite levels might expose consumers to risk of botulism poisoning due to C. botulinum or illness caused by other foodborne pathogens. Hence, lower nitrite concentrations in combination with other factors such as low pH, high sodium chloride level, and others have been recommended to decrease the risk of food poisoning. In addition, natural compounds that can inhibit bacterial growth and function as color-fixing agents have been developed to replace nitrite in processed meat products. However, their antibotulinal effects have not been fully clarified. Therefore, to have processed meat products with lower nitrite concentrations, low pH, high sodium chloride concentration, and others should also be applied together. Before using natural compounds as replacement of nitrite, their antibotulinal activities should be examined.

• Journal of Microbiology and Biotechnology
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• v.22 no.1
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• pp.50-57
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• 2012

Phospholipase C-${\gamma}l$ (PLC-${\gamma}l$) expression is associated with cellular transformation. Notably, PLC-${\gamma}$ is up-regulated in colorectal cancer tissue and breast carcinoma. Because exotoxins released by Clostridium botulinum have been shown to induce apoptosis and promote growth arrest in various cancer cell lines, we examined here the potential of Clostridium difficile toxin A to selectively induce apoptosis in cells transformed by PLC-${\gamma}l$ overexpression. We found that PLC-${\gamma}l$-transformed cells, but not vector-transformed (control) cells, were highly sensitive to C. difficile toxin A-induced apoptosis and mitotic inhibition. Moreover, expression of the proapoptotic Bcl2 family member, Bim, and activation of caspase-3 were significantly up-regulated by toxin A in PLC-${\gamma}l$-transformed cells. Toxin A-induced cell rounding and paxillin dephosphorylation were also significantly higher in PLC-${\gamma}l$-transformed cells than in control cells. These findings suggest that C. difficile toxin A may have potential as an anticancer agent against colorectal cancers and breast carcinomas in which PLC-${\gamma}l$ is highly up-regulated.

• Proceedings of the Microbiological Society of Korea Conference
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• 2005.05a
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• pp.196.2-196
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• 2005

• Journal of Microbiology and Biotechnology
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• v.29 no.7
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• pp.1165-1176
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• 2019

Botulinum neurotoxins (BoNTs), produced by Clostridium botulinum, are the most toxic substances known. However, the number of currently approved medical countermeasures for these toxins is very limited. Therefore, studies on therapeutic antitoxins are essential to prepare for toxin-related emergencies. Currently, more than 10,000 Halla horses, a crossbreed between the native Jeju and Thoroughbred horses, are being raised in Jeju Island of Korea. They can be used for equine antitoxin experiments and production of hyperimmune serum against BoNT/A1. Instead of the inactivated BoNT/A1 toxoid, Halla horse was immunized with the receptor-binding domain present in the C-terminus of heavy chain of BoNT/A1 (BoNT/A1-HCR) expressed in Escherichia coli. The anti-BoNT/A1-HCR antibody titer increased rapidly by week 4, and this level was maintained for several weeks after boosting immunization. Notably, $20{\mu}l$ of the week-24 BoNT/A1-HCR(-immunized) equine serum showed an in vitro neutralizing activity of over 8 international units (IU) of a reference equine antitoxin. Furthermore, $20{\mu}l$ of equine serum and $100{\mu}g$ of purified equine $F(ab^{\prime})_2$ showed 100% neutralization of 10,000 $LD_{50}$ in vivo. The results of this study shall contribute towards optimizing antitoxin production for BoNT/A1, which is essential for emergency preparedness and response.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.356-360
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• 2023

We analyzed the heat resistance of non-pathogenic Bacillus atrophaeus, Bacillus subtilis, and Geobacillus stearothermophilus spores which exhibit strong heat resistance and evaluated the possibility of using them to determine direct sterilization when manufacturing retort foods. The D₁₂₁-values of B. subtilis, G. stearothermophilus, and B. atrophaeus spores were 2.9±0.1 min, 4.3±0.1 min, and 3.7±0.1 min, respectively. The Z-values of B. subtilis, G. stearothermophilus, and B. atrophaeus spores were 43.0±1.4℃, 25.0±1.6℃, and 35.8±1.4℃, respectively. The D₁₂₁-values of B. subtilis, G. stearothermophilus, and B. atrophaeus spores were all higher than that of Clostridium botulinum spores used to confirm retort food sterilization. Considering these results, B. subtilis, G. stearothermophilus, and B. atrophaeus spores can be used instead of the pathogenic spore-forming bacteria C. botulinum when sterilizing retort food. In addition, sterilization can be confirmed in 2 to 3 days, a shorter time than the 13 days required for existing bacterial growth experiments based on the Korean food code.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.11
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• pp.1646-1652
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• 2002

Si-Raw is a raw cured meat (raw, cured meat fermented with steamed rice) produced by the aboriginal people of Taiwan. In order to prevent food poisoning or intoxication from botulism, new methods of monitoring the production base on hurdle technology were investigated. New methods investigated incorporated citric acid, sodium hypophosphite, Monascus anka mash, plum paste or lactic acid bacteria inoculum added separately to meat with steamed rice and salt to lower the Aw (water activity) and pH values of the products to control the microbial growth. Results showed that anaerobic bacterial counts, lactic acid bacterial counts and aerobic bacterial counts for the products of all treatments were less than $10^6$, $10^5$ and $10^2cfu/g$, respectively. Sodium chloride content of all products was above 5.46%, water activity was below 0.939 and pH value was below 4.27. IMP was lower and ATP and hypoxanthine were higher. ATP concentrations were higher in the samples which contained the anka mash. Result of sensory panel test indicated that most people preferred the products with added sodium hypophosphite. Except for the fact that the content of tryptamine in the sample with Monascus anka mash was higher, the amine concentrations for all treatments were lower than those of other fermented meat products. The amino acid nitrogen content was higher in the product made from raw meat treated with citric acid, but lower in the other products. Neither Clostridium botulinum nor Trichinella spiralis were detected in any of the treatments. The result may indicate that hurdle technology is effective for hygiene and safe producing Si-Raw.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.107-114
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• 1998

This study aimed for the examination of quality characteristics and safety of potassium sorbate-free meat products. Therefore, experiments were carried out on the frankfurter sausage and pressed ham, which were stored at 4 and 30$^{\circ}C$ for up to 40 days. The potassium sorbate concentrations of the frankfurter sausage and pressed ham obtained from local market ranged from 1.087 to 1.449g / kg, which were below the permitted value as prescribed in the Korean Hygienic Regulation. At the 0 day the total aerobic bacterial counts of frankfurter sausage and pressed ham were in the level of around 103.0 and 103.4 CFU / g, respectively. However, they were prominently increased after 20 days at 4$^{\circ}C$ and 10 days at 30$^{\circ}C$ to higher than 105 CFU / g. After 30 days the counts were increased to 106.5 and 107.2 CFU / g, respectively. The growth curve of lactic acid bacteria was shown to be similar with that of total bacteria. the counts of lactic acid bacteria of the products stored at 4$^{\circ}C$ were 101∼102 CFU / g lower than those stored at 30$^{\circ}C$. Coliform bacteria was not detected in both of the products stored at 4$^{\circ}C$ even after 40 days storage, but after 10 days at the 30$^{\circ}C$. No significant differences in the microbial counts examined in this study were observed between frankfurter sausage and pressed ham. The biochemical tests on the isolated colonies from Clostridein agar showed no presence of Clostridium botulinum and Clostridium perfringens in the meat products examined. The pH of frankfurter sausage and pressed ham at the beginning was about 6.6, which level was maintained relatively constant during the storage at 4$^{\circ}C$, but it was increased after decrease to about 5.5 during the storage at 30$^{\circ}C$. TBA value was increased slightly till 30 days, but after that time increased sharply. VBN value was increased slowly during the whole storage, but it was more than 30 mg% for the samples stored at 30$^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.4
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• pp.642-650
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• 1999

Options available for utilization of animal wastes include sources of plant nutrients, feed ingredients for farm animals, substrate for methane generation, and substrate for microbial and insect protein synthesis. The wastes have the most economic value for use as animal feed. Performance of animals fed diets containing animal wastes is similar to that of animals fed conventional diets. Processing of animal wastes to be used as animal feed is necessary for destruction of pathogens, improvement of handling and storage characteristics, and maintenance or enhancement of palatability. Feeding of animal waste has not adversely affected the quality and taste of animal products. In the USA copper toxicity has been reported in sheep fed high-copper poultry litter, but this is not a serious problem with cattle. Potential pathogenic microorganisms in animal wastes are destroyed by processing such as heat treatment, ensiling and deep stacking. Incidents of botulism, caused by Clostridium botulinum, have been reported in cattle in some countries, and this problem was caused by the presence of poultry carcasses in litter. This problem has not occurred in the USA. With appropriate withdrawal, heavy metal, pesticide or medicinal drug accumulation in edible tissues of animals fed animal wastes is not a problem. Feeding of animal wastes is regulated by individual states in the USA. The practice is regulated in Canada, also. With good management, animal wastes can be used safely as animal feed.

• BMB Reports
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• v.30 no.5
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• pp.337-341
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• 1997

In order to investigate the role of a small GTP-binding protein RhoA in lysophosphatidic acid (LPA)-induced stress fiber formation, C3 ADP-ribosyltransferase was prepared by expressing in E. coli and then applied to Rat-2 fibroblasts. C3 transferase isolated from E. coli was as effective as the toxin from Clostridium botulinum in ADP-ribosylation of RhoA. Incubation of the cells with C3 transferase for 2 days induced ADP-ribosylation of RhoA by a dose-dependent manner, with a sub-maximal induction at $25\;{\mu}g/ml$. As expected, LPA-induced stress fiber formation was completely blocked by pre-incubation with C3 transferase for 2 days. However, exogenously added C3 transferase had no significant effect on the formation of phosphatidylethanol by LPA. These results suggested that phospholipase D was not activated by RhoA in the LPA-induced stress fiber formation.