• Korean Journal of Organic Agriculture
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• v.3 no.1
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• pp.87-97
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• 1994

In the edible parts of chinese cabbage, the NO-3 accumulation was higher in the outer leaves than in the inner leaves and it was higher in the leaf midrib than in the leaf blade. In Radish, it was higher in the aerial part of the root than in the underground part of root. NO-3 accumulation in edible parts of chinese cabbage of organic farming fertilized with compost 8t/10a was about 4 times higher than those of conventional farming with recommended mineral nitrogen; and was similar to those of conventional farming fertilized with twice the mineral nitrogen rate. But, NO-3 accumulation in radish of organic farming with 8t/10a compost was lower than those of conventional farming with recommended mineral nitrogen. It showed NO-3 content in the edible parts of vegetables should be considered one of several parpmeters to judge a real safety vegetable to be certified by government.

• Preventive Nutrition and Food Science
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• v.2 no.2
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• pp.155-161
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• 1997

The mutagenic and antimutagenic activities of juices from 20 common edible wild herbs found in Korea were investigated using the spore-rec assay and Ames test. The juices of Hemerocallis fulva and Capsella bursapastoris exhibited a little induction or inhibition of mutagenesis in the presence of selected metal ions, but juices of most edible wild herbs did not affect on the mutagenesis in the spore-rec assay. In the other hand, all of the juices strongly inhibited the mutagenesis induced by benzo[a]pyrene, 2-amino-fluorene, and 3-amino-1,4-dimethyl-5H-pyridol tested on Salmonella typhimurium TA98 or TA100 in the presence of S-9 mix. The antimutagenic effects increased as the concentration of the mutagens increase. The results suggest that concentration of samples or types of various mutagen interact to affect the antimutagenic potential of the juices in the TA98 and TA100 strain.

• The Korean Journal of Food And Nutrition
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• v.32 no.1
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• pp.41-49
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• 2019

Carotene, xanthophyll, carotenoid anthocyan, phycopyrine, chlorophyll, and monascus pigments are used as natural coloring agents since they are more stable to human body than synthetic coloring agents. Among them, monascus pigments are a natural red pigment produced by the Monascus purpureus. For the development of edible paint using natural pigment, Monascus purpureus strain was cultured at a temperature of $35^{\circ}C$ for 15 days on a PDYA plate and liquid medium to produce a red pigment. In addition, a large amount of the red pigment was extracted from Hongkuk Koji in parallel with water extraction and ultrasonic wave extraction. At this time, the yield of ultrasonic extract was 2~4 times higher. Thus, Monascus purpureus strains, etc. were prepared by freeze-drying powder. In conclusion, natural paints made with red pigments have enabled the development of been edible paints that can be used as eco-friendly materials with good viscosity, enhanced spread ability and coloration.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.226-231
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• 2009

The aim of this study was to determine exposure assessment of pathogenic bacteria in edible ices by using the monitoring data from the previous study. According to the results of exposure assessment of edible ices contaminated with S. aureus, the contamination level of S. aureus in raw materials was higher than other foodborne pathogens, and the contamination level of S. aureus in mixed samples increased much before sterilization. The most significant reduction in contamination level was observed in mixed samples after sterilization, thus, the contamination levels in frozen final products was less than that of raw materials. Overall, the possibility for the infection of foodborne bacteria from the intake of edible ices per person per day was ranged from minimum $5.89{\times}10^{-7}$ to maximum $5.01{\tims}10^{-5}$. For more realistic estimates, consumption of edible ices and dose-response model must be studied further.

• Journal of Plant Biotechnology
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• v.7 no.2
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• pp.97-103
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• 2005

This study was carried out to obtain basic information for gene manipulation in potent edible tobacco (Nicotiana tabacum cv. TI 516). N. tabacum cv. TI 516 is a plant for a possible candidate to use as an edible vaccine, since it contains a low level of nicotine. The effective plant regeneration system through leaf disc culture was achieved using a MS basal medium supplemented with 0.1 mg $1^{-1}$ NAA and 0.5 mg $1^{-1}$ BA. In order to transform the N. tabacum cv. TI 516 with the green fluorescent protein (GFP) gene, Agrobacterium tumefaciens LBA 4404 containing the GFP gene was used. Genomic PCR confirmed the integration of the GFP gene into nuclear genome of transgenic plants. Expression of the GFP gene was identified in callus, apical meristem and root tissue of transgenic N. tabacum cv. TI 516 plants using fluorescence microscopy. Western blot analysis revealed the expression of GFP protein in the transgenic edible tobacco plants. The amount of GFP protein detected in the transgenic tobacco plants was approximately 0.16% of the total soluble plant protein (TSP), which was determined by ELISA.

• Journal of Korean Home Economics Education Association
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• v.13 no.2
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• pp.1-14
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• 2001

The purpose of this study was to find out and advocate the intake of vitamin A and C rich foods in Korean people. Forty kinds of vitamin A and C rich foods were selected by the vitamin quantity in 100g edible portion. in single serving size. and by the 1997 national food supply data. The results were summarized as follows. 1. The vitamin A rich foods 1) The food sources of vitamin A presented in the middle and high school home economics textbooks were liver. egg/egg yolk. milk/dairy products. and green and yellow vegetables. etc. 2) The vitamin A rich foods by 100g edible portion ere in order of red pepper(dried). laver(dried). carrot. meat edible viscera. eel. etc. And the vitamin A rich foods by the vitamin A content in single serving size were in order of carrot. eel. meat edible viscera. water shield. red pepper(dried). etc. 3) The vitamin A suppling foods according to the 1997 national food supply data were in order of red pepper(dried). meat edible viscera. laver. carrot. etc. The green and yellow vegetables. fish and shellfish. and seaweeds were the most important sources of vitamin A in Korean. 2. The vitamin C rich foods 1) The food sources of vitamin C presented in the textbooks of middle and high school were strawberry. citrus fruits. and vegetables such as spinach. chinese cabbage. radish. crown daisy. etc. 2) The vitamin C rich foods on the basis of the vitamin C content in 100g edible portion were in order of sweet pepper. goose berry. citron. strawberry. water shield. etc. And the vitamin C rich foods by the quantity in single serving size were in order of strawberry. goose berry. citron. sweet pepper. lemon. etc. 3) The vitamin C suppling foods according to the 1997 national food supply data were in order of chinese cabbage. radish. citrus fruits. strawberry. etc. Not only vegetables and fruits but also seaweeds like dried laver and sea mustard were the most important source of vitamin C in korean.

• Journal of Microbiology and Biotechnology
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• v.14 no.1
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• pp.116-120
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• 2004

The medicinal properties of Ganoderma lucidum have been recognized in China for many centuries. Active pharmaceutical components include triterpenes. To elucidate the molecular regulation of triterpene biosynthesis in this mushroom, a 57-base pair DNA fragment encoding the fourth conserved domain SQ-4 (SMGLFLQKTNIIRDYNEDL) of squalene synthase was synthesized and cloned into the expression vector pET-32a(＋). The recombinant fusion protein induced by IPTG (isopropyl-$\beta$-D-thiogalactopyranoside) was overexpressed in the Escherichia coli. Using the purified recombinant fusion protein of 20.9 kDa, a specific polyclonal antibody was obtained from immunized rabbit. Expression of squalene synthase at different development stages of Ganoderma lucidum was analyzed.

• Elastomers and Composites
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• v.39 no.1
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• pp.61-70
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• 2004

This work is about the development or asphalt sealant using the waste edible oil. Asphalt sealant has been used for crack filler and bridge deck joint sealer Several plasticizers such as aromatic or paraffin process oils, DOP, Bunker C fuel oil, and waste edible oil were compounded with the basic components such as asphalt(AP-5), a thermoplastic elastomer(SBS triblock copolymer), a tackifying agent(petroleum resin), and stabilizers. Penetration, softening point, ductility, and elongation by tensile adhesion of those asphalt sealant compounds were measured. Their properties were changed largely depending on both the type and content of plasticizers. Waste edible oil and DOP were the best plasticizers for the low temperature tensile adhesion characteristics. Penetration and elongation by tensile adhesion of asphalt sealant compounds increased with the increase of waste edible oil content and decreased with the increase of talc content. The manufacture of asphalt sealant with low penetration and excellent low temperature tensile adhesion was possible by the recipe optimization.

• Mycobiology
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• v.46 no.1
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• pp.72-78
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• 2018

The fruiting body pattern is an important agronomic trait of the edible fungus Auricularia auricula-judae, and an important breeding target. There are two types of fruiting body pattern: the cluster type and the chrysanthemum type. We identified the fruiting body pattern of 26 test strains, and then constructed two different near-isogenic pools. Then, we developed sequence characterized amplified region (SCAR) molecular markers associated with the fruiting body pattern based on sequence-related amplified polymorphism (SRAP) markers. Ten different bands (189-522 bp) were amplified using 153 pairs of SRAP primers. The SCAR marker "SCL-18" consisted of a single 522-bp band amplified from the cluster-type strains, but not the chrysanthemum strains. This SCAR marker was closely associated with the cluster-type fruiting body trait of A. auricula-judae. These results lay the foundation for further research to locate and clone genes controlling the fruiting body pattern of A. auricula-judae.

• Journal of Animal Science and Technology
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• v.63 no.2
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• pp.417-425
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• 2021

The use of edible insects to replace meat protein is important to ensure future global food security. However, processed foods using edible insects require development to enhance consumer perception. Here, we examined the physicochemical characteristics and rheological properties of emulsions prepared from different edible insect larvae. Three edible insect species (Tenebrio molitor, Allomyrina dichotoma and Protaetia brevitarsis seulensis) were used to prepare larval emulsions that were formulated with 65% of insect larvae, 20% of pork back fat, and 15% ice. The A. dichotoma emulsion had the highest pH and lightness, redness, and yellowness values, while the T. molitor emulsion had the lowest pH and lightness, redness, and yellowness values. The T. molitor emulsion had the highest hardness, gumminess, chewiness, and apparent viscosity values but the lowest springiness and cohesiveness values. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, T. molitor had the thickest bands, followed by P. brevitarsis seulensis. The differential scanning calorimetry distributions for the T. molitor and A. dichotoma emulsions showed one peak, while that of the P. brevitarsis seulensis emulsion had two peaks. The collective results suggest that T. molitor was the most suitable candidate (of the three tested species) for use as a meat replacement in terms of its physicochemical and rheological properties. It is important that such properties of insect-based emulsions are maintained using various technologies.