• 한국식생활문화학회지
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• 제30권2호
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• pp.158-169
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• 2015

Tean Mado Shipwreck No. 3 is presumed to have been shipwrecked between 1260 and 1268. It departed from a Southern costal area of Yeosu in Jeonnam Province to Ganghwa Island, its final destination at which the temporal regime of Koryo Dynasty was located. In the shipwreck, a total of 35 wooden tablets were found, and forwarding places, senders, receivers, descriptions, and quantities of freight were written on the wooden tablets. The names of receivers included Kim Jun, who was influential in the late Musin Era of the Koryo Dynasty, and key institutions such as Junmin and Sambyulcho of the Musin force. Twenty wooden tables had lists of food items such as barley, abalone, salted-fermented abalone, mussel, dried mussel, salted fermented mussel, dried shark meat, fish oil, pheasant, and dried dog meat. The food items in the late 13th century were systematically examined using scientifically determined food organic remains and records of wooden tablets among the marine relics of Mado Shipwreck No. 3.

• 한국축산식품학회지
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• 제34권1호
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• pp.65-72
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• 2014

This study is executed to develop probiotics which produce S-adenosyl-L-methionine (SAM), a methyl group donor of the 5-methyltetrahydrofolate methylation reaction within the animal cell. SAM is an essential substance for the synthesis, activation, and metabolism of hormones, neurotransmitters, nucleic acids, phospholipids, and cell membranes of animals. The SAM is also known as a nutritional supplement to improve brain functions of the human. In this study, the SAM-producing strains are identified in 18 types of salted fish, and then, the strains with excellent SAM productions are being identified, with 1 strain in the Enterococcus genus and 9 strains in the Bacillus genus. Strains with a large amount of SAM production include the lactic acid bacteria such as En. faecium and En. durans, En. sanguinicola, as well as various strains in the Bacillus genus. The SAM-overproducing strains show antibacterial activities with certain harmful microbes in addition to the weak acid resistances and strong bile resistances, indicating characteristics of probiotics. It is possible that the jeotgal-originated beneficial strains with overproducing SAM can be commercially utilized in order to manufacture SAM enriched foods.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2005년도 생물공학의 동향(XVII)
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• pp.406-411
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• 2005

Fermented materials with enterobacteria isolated from fusiform fish, have strong anti-angiogenesis effect and anti-cell adhesion effect. PLM-f74 got from 74th fraction of size exclusion chromatography from fermented material, showed strong anti-cell adhesion effect between HUVECs and U937 monocytic cell. Adhesion of U937 cell to HUVEC stimulated with IL-1b was clearly inhibited by PLM-f74 in a dose-dependent manner by 12.1, 21.2, 50.9, and 78.2%, when U937 cells treated with each of the PLM-f74 and stimulated with PMA (100 mg/L) was added onto untreated and unstimulated HUVECs, adhesion was observed by 15.8, 31.9, 70.8, and 102%, when both cell types were pretreated with PLM-f74, the adhesion was prominently decreased by 83.7, 99.2, 110, and 120.8%, with 0.74, 3.7, 7.4, and 18.5ug/mL of PLM-f74, respectively. PLM-f74, also, reduced IL-1-stimulated HUVEC expression of adhesion molecules, VCAM-1, ICAM-1, and E-selectin dose-dependently by ELISA method.

• Food Science and Biotechnology
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• 제14권1호
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• pp.168-170
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• 2005

The myeolchi-jeot samples were divided into different groups with or without the supplementation with biogenic amines. Subsequently, the samples were placed in an oven at $80^{\circ}C$ for 1 hr to allow the chemical reaction to proceed, and then were analyzed for N-nitrosamine contents using GC-TEA. N-nitrosamine was not detected in any of the myeolchi-jeot samples which had been treated with/without sodium nitrite. On the other hand, the yield of N-nitrosopyrrolidine from 1,000 mg/kg of putrescine and spermidine in the myeolchi-jeot samples (treated with 5 mg/kg of sodium nitrite) was 0.002 and 0.014%, respectively. N-nitrosamine was not produced from any other biogenic amines like, histamine, tyramine, cadaverine and spermine. In addition, curing and heating were the factors which influenced the formation of N-nitrosamine during the nitrosation of biogenic polyamines. For the formation of N-nitrosamine in the food systems, treatment with sodium nitrite and heating at appropriate temperature along with the satisfied supplementation of biogenic polyamines are required.

• 한국수산과학회지
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• 제49권6호
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• pp.792-799
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• 2016

We isolated seven tryptamine-producing bacteria from commercial salted and fermented sand lance (Ammodytes personatus) sauces using an L-tryptophan decarboxylating medium. These tryptamine-producing bacteria, identified using an API kit and 16S rRNA analysis, included Lysinibacillus xylanilyticus (one strain), Lysinibacillus fusiformis (four strains), and Staphylococcus epidermidis (two strains). Lysinibacillus spp. produced the highest levels of tryptamine in culture broth containing 0.5% L-tryptophan, compared with 1.0% and 2.0% preparations. After 72 h of incubation, Staphylococcus epidermidis produced the highest levels of tryptamine ($60.50{\mu}g/mL$ and $664.86{\mu}g/mL$) in culture broth containing 2.0% L-tryptophan. While Lysinibacillus spp. comprised the dominant tryptamine-producing bacteria in sand lance sauces, Staphylococcus epidermidis also showed high tryptamine-producing activity. This is the first report on the isolation and identification of tryptamine-producing bacteria in sand lance sauces.

• 한국식생활문화학회지
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• 제28권4호
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• pp.356-370
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• 2013

The purpose of this study is to examine the Western perspective on the food and food culture of Modern Times in Korea (from the late of Joseon Dynasty until Japanese colonial era). Literature and written records were analyzed. This analysis revealed that the heart of the mill in this period involved rice, and that a common beverage was sungnyung made from boiled scorched rice (in contrast to tea as the common beverage in Japan or China). The most important subsidiary food in Joseon was vegetables, especially Kimchi. Westerners viewed Kimchi as a smell symbolizing Joseon and their meal times. Even though both Kimchi and cheese are fermented food, just like Westerners could not stand the smell of Kimchi, Koreans viewed the smell of cheese unpleasant. Westerners viewed German sauerkraut as Western food counterpart to Kimchi, as sauerkraut is also fermented food made of cabbage. Regarding the eating of dog meat in Joseon, most Westerners viewed it as brutal; however some interpreted it as a difference in food culture. In addition, the eating of raw fish and its intestines felt crude to Westerners. The biggest difference between Joseon's food and Western food was that Joseon had no dairy products and no sugar. The most highly preferred fruit for Westerners was the persimmon, and ginseng was already widely recognized and recorded as a medicinal plant. Joseon's desserts were also favorably evaluated. In contrast, the excessive gluttony, heavy drinking, and unsanitary conditions in Joseon were problems pointed out in many records.

• 한국식생활문화학회지
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• 제30권1호
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• pp.41-53
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• 2015

This study aimed to examine the cooking methods used in the Joseon Dynasty using cooking books. We chose "Suwoonjabbang" (1500's) and "Eumsikdimibang" (1610) as the subjects of this study. Cooking methods from these two recipe books were categorized into staples, side dishes, rice cakes, Korean traditional sweets and cookies, drinks, fermented foods, seasonings, and storage methods. Firstly, "Suwoonjabbang" contains a total of 121 cooking methods divided into two volumes. In contrast, "Eumsikdimibang" includes 146 cooking methods. There are 18 methods for noodles and dduks, 74 methods for fish and meat, and 54 methods for drinks and vinegars, and others. Secondly, "Suwoonjabbang" written by Yu Kim in Chinese characters can be described in simple terms. It provides caution against indulging in the taste of food. In contrast, "Eumsikdimibang" by Kye Hyang Jang contains detailed cooking methods that have disappeared. Thirdly, "Eumsikdimibang" introduced more diverse cooking methods for noodles, dumplings, side dishes, rice cake, Korean traditional sweets and cookies, and fermented foods as compared to "Suwoonjabbang". In conclusion, unique cooking methods introduced in these two cooking books, which are rare these days, are expected to be further applied and developed.

• 한국미생물·생명공학회지
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• 제49권1호
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• pp.9-17
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• 2021

A γ-aminobutyric acid (GABA)-producing microorganism was isolated from galchi (hairtail fish, Trichiurus lepturus) jeotgal, a Korean salted and fermented seafood. The G144 isolate produced GABA excessively when incubated in MRS broth containing monosodium glutamate (MSG, 3%, w/v). G144 was identified as Lactobacillus brevis through 16S rRNA and recA gene sequencing. gadB and gadC encoding glutamate decarboxylase (GAD) and glutamate/GABA antiporter, respectively, were cloned and gadB was located downstream of gadC. The operon structure of gadCB was confirmed by reverse transcription (RT)-polymerase chain reaction. gadB was overexpressed in Escherichia coli and recombinant GAD was purified and its size was 54.4 kDa as evidenced by SDS-PAGE results. Maximum GAD activity was observed at pH 5.0 and 40℃ and the activity was dependent on pyridoxal 5'-phophate. The K_m and V_max of GAD were 8.6 mM and 0.01 mM/min, respectively.

• 한국식품과학회지
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• 제31권6호
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• pp.1427-1433
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• 1999

시판 젓갈류의 품질표준화 및 객관적이고 과학적인 품질평가를 위한 기초자료를 얻고자 현재 국내에서 수요가 많은 새우젓, 오징어젓 및 조개젓을 대상으로 미생물적, 관능적 및 화학적 품질특성을 검토하였다. 시판 새우젓의 관능검사 결과와 아미노태 질소함량은 상관계수가 0.9138로 가장 높게 나타났으며, 약 $150{\sim}300\;mg%$ 범위에서 아미노태 질소의 함량이 높을수록 기호도가 높았다. VBN 함량은 약 $25{\sim}70\;mg%$ 정도로 함량이 많을수록 기호도가 높았고 관능검사 결과와 높은 상관관계(0.7607)가 있어 새우젓 제품의 품질평가에 적합하였다. 시판 오징어젓은 pH가 6.0이상이었을 때 기호도가 높아 관능검사와의 상관계수가 0.8467로 나타나 단순히 pH만으로도 오징어젓의 품질을 평가할 수 있으며 VBN 함량은 30 mg%이하의 제품에서 기호도가 높았으며 상관계수도 0.9581로 가장 높게 나타나 pH와 함께 품질평가에 적합한 실험항목이었다. 시판 조개젓은 VBN의 함량이 40 mg% 미만이었으며 함량이 낮을수록 관능검사 결과가 높아 관능검사와의 회귀분석에 의한 상관계수는 0.9497로 높게 나타나 조개젓의 품질평가에 적합하였다.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1063-1067
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• 1997

This study was performed to assess the levels of the trace elements(Fe, Cu, Zn, Cr, Co, Mn, Pb, and Cd) in salt-fermented fish products from some areas of the west coast in Korea. Seven samples were Shrimp(Seawoo-jeot), Clam(Jogai-jeot), Oyster(Orikul-jeot), big eyed horring(Bendeng-ie jeot), Mysis(Gonjeng-ie jeot), Hwangandali(Hwangsegi-jeot), and Squid, Han Chi(Han chi-jeot). They were ashed with ternary solution. After ashing the samples, the amount of trace elements in the samples were measured by ICP. The moisture content of the 7 samples before freezing dry were 68.36, 71.52, 81.19, 62.27, 71.30, 64.27, and 66.74%, respectively. Jogai-jeot and Gonjeng-ie jeot contained the most amount of moisture among the samples. Fe contents were 66.46, 309.10, 27.03, 23.01, 132.45, 35.75, and 9.72ppm, respectively. Jogai-jeot contained the most amount of Fe among the samples. Cu contents were 4.60, 4.36, 3.75, 2.21, 10.36, 2.71, and 58.15ppm, respectively. Hanchi-jeot contained the most amount of Cu among the samples. Zn contents were 16.02, 75.06, 37.43, 28.43, 132.45, 35.75, and 9.72ppm, respectively. Gonjeng-ie jeot contained the most amount of Zn among the samples. Cr contents were 0.80, 1.61, 0.84, 0.96, 1.12, 0.96, and 0.59ppm, respectively. Jogai-jeot contained the most amount of Cr among the samples. Co contents were 0.13, 0.54, 0.31, 0.46, 0.50, 0.63, and 0.35ppm, respectively. Hwangsegi-jeot contained the most amount of Co among the samples. Mn contents were 7.30, 10.69, 14.87, 4.12, 8.03, 2.94 and 1.54ppm, respectively. Origkul-jeot contained the most amount of Mn among the samples. Pb contents were 1.80, 4.30, 2.53, 4.61, 3.08, 5.04, and 2.74ppm, respectively. Hwangsegi-jeot contained the most amount of Pb among the samples. Cd contents were 0.005, 0.03, 0.06, 0.005, 0.01, 0.00, and 0.10ppm, respectively. Hanchi-jeot contained the most amount of Cd among the samples. This study is limited within 7 samples caught and producted from the some areas of the west coast in Korea. Therefore, I hope there will be broader experiments concerned with this study to make clear not only nutritional aspect(the contents of Fe, Cu, Zn, Cr, Co, and Mn) but also toxicological aspect(the contents of Pb and Cd).