• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.404-408
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• 1989

This study was conducted to confirm amino acids from the filterate of pollen treated by purified enzyme of bee larva gut for improving pollen food. The larva gut enzyme were purified by ammonium sulfate, ethanol and Sephadex gel filtration. The filterate of pollen treated with enzyme purified by ammonium sulfate showed the highest amount of amino acids. The amount of amino acids of the filterate from which the pollen was fermented with natural contaminants is 5.5 times as much as the pollen which was not fermented. The filterate of pollen treated with enzyme of bee larva gut contained eighteen different amino acids as follows : aspartates, glutamate, serine, glycine, histidine, arginine, threonine, alanine, proline , tyrosine, valine, methionine, cysteine, isoleucine, leucine, phenylalanine, lysine and trytophane.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.391-395
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• 2009

Gelidium corneum - gelatin (GCG) blend films containing fermented pollen extract (FPE) were prepared and used as a packaging material of pork loins. Water vapor permeability (WVP) of the film containing FPE was better than the control film, and the film's antimicrobial activity against Escherichia coli O157:H7 and Listeria monocytogenes increased with increasing FPE concentration. Addition of 0.15% FPE decreased the populations of Escherichia coli O157:H7 and Listeria monocytogenes by 2.98 and 3.68 Log CFU/g, respectively, compared to the control. Pork loin samples were inoculated with E. coli O157:H7 and L. monocytogenes and packed with the film. The samples packed with the GCG film containing 0.15% FPE had a decrease in the populations of E. coli O157:H7 and L. monocytogenes by 1.49 and 1.01 Log CFU/g after 4 d of storage, respectively, compared to the control. The results suggested that shelf life of the pork loins could be extended by packaging with the GCG film containing 0.15% FPE.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.111-111
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• 2018

Aronia (black chokeberry), a species of berries is source to a very large number of bioactive compounds like polyphenols, flavonoids, anthocyanins, and tannins in comparison to any other species. Owing to its antioxidant, anti-carcinogenic, anti-aging and anti-inflammatory properties. Fermentation- a bioconversion process exploiting the biological metabolic reaction of micro-organisms, has several benefits like improving the efficacy and safety of physiologically active substances, generation of new functional material, improving the adsorption rate and many others. Antigens like pathogens, food, pollen etc., generate a protective immune response in body tissues, and the process be referred to as inflammation. However, this when excessive results in a condition referred to as refractory inflammatory disease, whose incidence is increasing in the recent times, especially amongst children. The current study intended to assess the anti-oxidant activity, presence of polyphenols and anti-inflammatory efficacy of Aronia extract fermented by Lactic acid bacteria isolated from fermented sea foods. Aronia fruits collected from Sunchang, Chonbuk were lyophilized for fermentation. So as to maximise the efficacy of the fermented Aronia extract, the quantitative effects of lactic acid bacteria species, composition of extraction solution, influence of temperature and time on antioxidant activity and total polyphenol contents were investigated using an experimental design. Anti-inflammatory activity was evaluated on NO and cytokine ($TNF-{\alpha}$, IL-6) production in LPS activated Raw 264.7 cells. Results indicated that antioxidant effect and total polyphenol contents were best improved in extract of Aronia fermented by P. pentosaceus. In addition, NO and cytokine ($TNF-{\alpha}$, IL-6) levels were decreased significantly after fermentation. Thus, it was found that the anti-inflammatory activity of Aronia greatly increased after fermentation process using P. pentosaceus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1090-1094
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• 2008

Treatment effects of grape fruit stem extracts (GFSE) containing trans-resveratrol or fermented pollen (FP), and ethylene gas scavenging material (EGS) on the storage property of fresh jujube (Z izyphus jujuba forma hoonensis C.S. Yook) were investigated. Fresh jujubes were packed in different storage containers (PE film and Lock & Lock vessel), and treated with GFSE containing trans-resveratrol of 30 ppm or 1% FP, and EGS. The storage vessels were stored in refrigerator ($0{\pm}1^{\circ}C$) during 12 weeks, and then quality characteristics during storage period were analysed. Hardness slightly increased until 4 weeks and decreased afterward. Soluble solid ($^{\circ}Bx$) and total titratable acidity of fresh jujube slightly increased in all treatments during storage period. Vitamin C content of fresh jujube slightly decreased in all treatments during storage period. Number of microorganisms decreased until 4 weeks and increased afterward. The decay enzyme activity increased in all treatments during storage period. Storage stability was higher for PE film than Lock & Lock containers. Storage period of fresh jujube in this experiment ranges in $8{\sim}9$ weeks for maturity fruits treated with 30 ppm of GFSE and ethylene gas scavenging material.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.603-607
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• 2008

Thirteen commercial antimicrobial products were examined to assess the sporicidal activity against Bacillus cereus spores at room temperature, 60 and $85^{\circ}C$. Neither the antimicrobials showed detectable antimicrobial activity against the B. cereus spores nor induced spore germination after the treatment at 0.5 or 1.0%(w/v, v/v) commercial antimicrobial agents at room temperature for 0.5 to 4 hr. However, when the antimicrobials such as chitosan, lactic acid, fermented pollen, grapefruit extract were applied with heat at $85^{\circ}C$ for 30 min, more than 1 log CFU/mL spores were additionally inactivated compared to only heat treatment without antimicrobials. Imposition of $60^{\circ}C$ to B. cereus spores with the higher concentration of 5.0%(v/v) lactic acid or 2.5%(w/v) thiamine dilaurylsulfate for the longer time incubation of 24 hr resulted in 3 log CFU/mL spore inactivation. This work showed that low concentrations of commercial antimicrobials by themselves did not inactivate B. cereus spores. However, when physical processes such as heat were combined together, antimicrobials showed a synergistic effect against B. cereus spores.

• Food Science and Preservation
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• v.11 no.3
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• pp.331-335
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• 2004

This study was carried out to improve quality of minimally processed lettuce with various treatments. The treatments for preventing enzymatic browning were using different chemical immersion solutions and controlling microbial growth were using chlorine, electrolyzed water, and organic acid. The solution with ascorbic acid 1$\%$ and citric acid 1 $\%$ showed a positive effect on antibrowning of minimally processed lettuce. In the inhibition of microorganisms growth, 200 ppm NaCIO solution was more effective than fermented pollen solution and Na-dichloroisocyanurate solution. In electrolyzed water system, no-diaphragm system showed inhibitory effect of microorganisms growth. Also, total microorganisms count of minimally processed lettuce with ascorbic acid and citric acid solution was lower by about 4 log cycle after 4 days storage at l0$^{\circ}C$.