• Biotechnology and Bioprocess Engineering:BBE
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• 제5권4호
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• pp.263-274
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• 2000

Carotenoids are widely distributed natural pigments which are in an increasing demand by the market, due to their applicatins in the human food, animal feed, cosmetics, and pharmaceutical industries. Although more than 600 carotenoids have been identified in nature, only a few are industrially important (${\beta}$-carotene, astaxanthin, lutein or lycopene). To date chemical processes manufacture most of the carotenoid production, but the interest for carotenoids of biological origin is growing since theire is an increased public concern over the safety of artificial food colorants. Although much interest and effort has been devoted to the use of biological sources for industrially important carotenoids, only the production of biological ${\beta}$-carotene and astaxanthin has been reported. Among fungi, several Mucorales strains, particularly Blakeslea trispora, have been used to develop fermentation processes for the production of ${\beta}$-carotene on almost competitive cost-price levels. Similarly, the basidiomycetous yeast Xanthophyllomyces dendrorhous (the perfect state of Phaffia rhodozyma), has been proposed as a promising source of astaxanthin. This paper focuses on recent findings on the fungal pathways for carotenoid production, especially the structure and function of the genes involved in the biosynthesis of carotenoids in the Mucorales. An outlook of the possibilities of an increased industrial production of carotenoids, based on metabolic engineering of fungi for carotenoid content and composition, is also discussed.

• 한국식품저장유통학회지
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• 제7권3호
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• pp.285-290
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• 2000

Anthocyanin 색소원(자색고구마, 꽃양배추, 적양배추, 포도, 흑미, 가지, 무화과)의 색가를 조사하고 이들 중 색가가 높은 자색고구마, 꽃양배추, 적양배추 및 포도과피를 선정하여 이들 색소의 안정성에 미치는 금속이온, ascorbic acid, 자외선 및 가열의 영향을 조사하였다. 자색고구마와 포도과피의 색소는 $Mn^{2+}$에 의해 색소의 안정성이 가장 크게 저하되었으며, 적양배추와 꽃양배추 색소는 모두 $Cu^{2+}$이온에 의해 안정성이 가장 크게 저하되었다. Ascorbic acid와 자외선 및 가열은 anthocyanin 색소의 안정성을 저하시켰는데, 그 정도는 색소원에 따라 달랐다. 이들 요인들에 대한 안정성은 자색고구마 색소가 가장 높았으며, 다음으로 꽃양배추, 적양배추 및 포도과피의 색소 순이었다. 색소원에 따라 색소의 안정성이 달라지는 것은 이들 anthocyanin색소를 구성하는 색소성분의 차이에 기인한다.

• 분석과학
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• 제34권4호
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• pp.160-171
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• 2021

Synthetic azo dyes are used extensively in herbal medicines to render the medicines more visually attractive to consumers. This study developed and validated a rapid high-performance liquid chromatography (HPLC) method to determine whether synthetic colorants such as Tartrazine, Auramine O, Metanil yellow, Sunset yellow, and Orange II are used extensively in Typha orientalis. To increase the recovery of the synthetic dyes, this method employed containing 50 mM ammonium acetate in 70 % methanol at first extraction and 100 mM HCl in 70 % methanol at second extraction. Five synthetic pigments in Typha orientalis were separated by gradient elution with a mobile phase consisting of acetonitrile and 50 mM ammonium acetate in distilled water at ultra-violet (UV) detection 428 nm or 500 nm. Additionally, this study established the liquid chromatography tandem mass spectrometry (LC-MS/MS) method to confirm positive samples suspected by HPLC results. The HPLC-UV method had good linearity, indicating r²> 0.999. The recoveries of the samples spiked with three different concentration ranged from 73.8~91.5 %, and relative standard deviation values indicated 0.2~5.2 %. The established LC-MS/MS could successfully identify the synthetic pigments in herbal medicine samples. The study demonstrates that Typha orientalis adulterated by yellowish synthetic dyes can be successfully distinguished when using the HPLC-UV method.

• 한국식품저장유통학회지
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• 제22권1호
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• pp.129-133
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• 2015

이 연구의 목적은 전통적으로 사용되고 있는 천연염색의 원료인 천연염료, 즉 천연색소의 열수추출물과 플로랄워터의 항산화 활성을 확인하는 것이다. 항산화 활성은 총 페놀 함량 분석과 DPPH 라디칼 소거능, ABTS 라디칼 소거능, 단일항산소 억제 효과로 확인하였다. 열수추출물에서 DPPH 라디칼 소거 활성을 나타내는 $IC_{50}$ 값은 0.0085~3.5 mg/mL를 나타내어 일부 색소 추출물의 DPPH 소거 활성이 우수하다는 것을 알 수 있었다. 특히 오배자, 소목 추출물이 $8.5{\mu}g/mL$, $19.1{\mu}g/mL$로 높은 DPPH 라디칼 소거 활성을 나타내었는데, 비교 물질로 주로 사용되는 ascorbic acid의 $10.5{\mu}g/mL$ 만큼 높은 우수한 항산화력을 가지는 것을 확인하였다. 단일항산소 억제 효과 역시 오배자, 소목 추출물에서 각각 0.21, 0.12 mg/mL을 나타내어 높은 소거 활성을 띄는 것으로 강한 빛에 의해 야기되는 활성산소의 피해로부터 생물체를 보호해주는 것을 알 수 있었다. 총 페놀 함량도 열수추출물에서 높은 수준을 나타내었다. 반면, 플로라워터의 항산화 활성은 열수추출물 대비 미비한 효과를 보였으나 황련, 황벽천초근의 경우 열수추출물 보다 우수한 결과를 나타내었다. 플로라워터의 경우 액상시료를 첨가하여 수행되는 실험 방법에 의해 정량적 수치를 명확히 나타내기 어렵기 때문에 연구방법적 측면에서 개선이 필요할 것으로 판단된다. 결론적으로 일부 천연색소 추출물은 생물체의 산화적 스트레스로부터 야기되는 활성산소를 억제하는 중요한 역할을 하며, 보다 심도 깊은 연구를 진행한다면 새로운 생물 소재로 활용성이 높을 것으로 사료된다.

• 한국식품영양학회지
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• 제31권5호
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• pp.631-639
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• 2018

The purpose of this study was to investigate the characteristics of macaroons prepared using natural color materials (Opuntia ficus-indica var. saboten (Re-N), mulberry leaf (Gr-N), pumpkin (Ye-N), and cocoa powder (Br-N)) and corresponding artificial food colorants (red (Re-A), yellow (Ye-A), green (Gr-A) and brown (Br-A)). The moisture content of macaroons prepared using natural color material was higher compared to the macaroons prepared using artificial food colorant. DPPH and ABTS radical scavenging activity was similar in both types of macaroons. Lightness and redness of Re-N, Gr-N, Ye-N, and Br-N macaroons were lower than Re-A, Gr-A, Ye-A and Br-A macaroons. Yellowness of Re-N was higher because of the browning reaction. The texture profile analysis revealed lower hardness when natural color powder was employed. In the sensory evaluation, overall acceptability was not significantly different between natural colored and artificial colored macaroons. As a result, macaroons with the natural color material were softer and showed higher antioxidative activity, however, organoleptic properties were not much different when compared with macaroons with artificial colors. Apparently, it is stated that more studies on the development of macaroons with more enhanced physical functionality and good taste using natural materials should be performed.

• 한국식품과학회지
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• 제40권1호
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• pp.76-81
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• 2008

항균활성을 나타내는 색소물질을 함유하고 있는 것으로 알려진 Monascus 균주 중 붉은 색소 생산력이 높은 6종의 Monascus 균주(M. araneosus KFRI 00371, M. kaoliang ATCC 46597, M. pilosus IFO 4520, M. purpureus IFO 4482, M. ruber IFO 32318 및 M. sp. ATCC 16437)로 홍국을 제조하고 색소 추출력이 높은 70% ethanol을 사용하여 추출물을 제조하였다. 6종의 Gram 양성균(Clostridium botulinum, Bacillus subtilis, B. cereus, Staphylococcus aureus, Micrococcus luteus, Listeria monocytogens), 3종의 Gram 음성균(Escherichia coli, Salmonella typhimurium, Proteus vulgaris), 2종의 효모(Saccaromyces cerevisiae, Candida albicans) 및 1종의 곰팡이(Aspergillus flavus)에 대한 항균활성과 미생물 증식억제 효과를 측정한 결과 M. kaoliang ATCC 46597과 M. purpureus IFO 4482가 B. subtilis, B. cereus, M.luteus, S. aureus 및 S. typhimurium에 대해 항균활성을 갖는 것으로 나타났다. 두 균주 중 M. purpureus IFO 4482가 M. kaoliang ATCC 46597에 비해 활성이 높았으며, 특히 대표적 식중독균의 하나인 S. typhimurium에 대해 가장 높은 활성을 나타내었다. M.kaoliang ATCC 46597과 M. purpureus IFO 4482의 시험 미생물 증식억제효과를 측정한 결과 농도에 따른 증식억제효과가 나타났으며 이는 배양 48시간까지 지속적으로 유지되었다. 따라서 천연의 붉은색을 띄는 홍국 추출물이 식품의 천연착색제 및 보존제 소재로의 적용 가능성이 나타났다.

• Molecular & Cellular Toxicology
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• 제4권4호
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• pp.285-292
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• 2008

Crocin is one of the major components of gardenia fruit and saffron which are widely used as natural food colorants and as traditional Chinese medicines. However, the genotoxicity data on crocin are not sufficient for safety evaluation. The purpose of this study was the examination of the genotoxicity on crocin from gardenia yellow in bacterial and mammalian cells, using various genotoxic battery testing assays and the influence of crocin on methyl methanesulfonate (MMS) and ${H_2}{O_2}$-induced DNA damage in vitro, using single cell gel electrophoresis (comet) assay. From results, no considerable mutagenicity and clastogenicity were seen in bacteria and mammalian cells treated with crocin, by Ames test, chromosomal aberration assay, ${tk}^{+/-}$ gene forward mutation assay and comet assay. And, post-treatment with crocin significantly suppressed ${H_2}{O_2}$-induced DNA damage in a dose-dependent manner. In conclusion, the findings of the present study and other previous observations indicate that crocin has no genotoxic potential. And it showed that crocin clearly repressed the genotoxic potency of ${H_2}{O_2}$. These results suggest that anti-oxidative effects of crocin may be involved in the protective effects of DNA damage.

• 한국식품영양학회지
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• 제32권4호
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• pp.335-341
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• 2019

Beta-carotene is the most prominent member of the group of carotenoids, natural colorants that occur in the human diet. Beta-carotene is also an effective source of vitamin A in both conventional foods and vitamin supplements, and it's generally safe. In this study, we explored the beta-carotene contents in agricultural products widely and specifically grown in Korea. The beta-carotene contents were ranging from 223 to $27,908{\mu}g/100g$ in leaves, and 0 to $7,588{\mu}g/100g$ in vegetables. In leaves and vegetables, the amount of beta-carotene was the highest in green tea powder ($27,908{\mu}g/100g$), followed by pepper ($7,588{\mu}g/100g$). In fruits, the beta-carotene content was found to range from $0{\mu}g/1,011g$ to maximum of $293.66{\mu}g/100g$(plumcot). However, there beta-carotene was not detected in strawberry. In the case of cereals and specialty crops, the beta-carotene contents were $326{\mu}g/100g$ for non-glutinous rice, $313{\mu}g/100g$ for glutinous rice, $57{\mu}g/100g$ for amaranth and $15{\mu}g/100g$ for pine nut, respectively. However, the beta-carotene content was not detected in other samples. This study revealed the presence of beta-carotene content in agricultural products specifically grown in Korea for nutritional information and food composition database.

• 한국식품조리과학회지
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• 제30권3호
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• pp.249-261
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• 2014

This study was performed in order to grasp the trends of elementary school children and their parents on their purchasing behavior of processed foods, awareness of food additives and its education experience by analyzing the safety assessment reports of food additives in 2008~2013. The most important factor in purchasing processed foods was safety in both groups followed by nutrition in parents and taste in children, respectively. While purchasing foods, the first item that is checked has been shifted from food additives to the origin of the products. Parents still perceived food additives as the most hazardous factor for food safety; however, recently, children began to regard microbial contaminants as being most hazardous, which is regarded as a desirable educational effect. The most concerned food additives were preservatives, synthetic seasoning and colorants in both groups. However, the awareness level on food additives still remained low as 3.0~3.1/5.0 for parents and 2.4~2.9/5.0 for children. Educational experience on food additives increased in children from 12% in 2008 to 25% in 2013; however, it decreased in parents from 23% in 2008 to 15% in 2013. Information needs for food additives by education and promotion were very high both in parents (4.2~4.5) and children (3.8~4.1). Both groups had an interest in the safety, legal standards of food additives, and foods with food additives, in order. The most reliable resource institutions on food additives were university/research institute and hospital for parents, but, hospital and government for children. The preferred media on food additives were TV and the internet for parents, and school newsletter and TV for children. Overall, the above results demonstrated that the perceptions on food additives did not change much with parents during the last 6 years; however, children's perceptions began to show improvement with the increase of educational experience. Hence, the government needs to make efforts to increase the trust level of consumers by developing educational tools and providing educational experiences including mass media for the promotion of risk communication on food additives.

• 한국식품과학회지
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• 제45권4호
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• pp.416-421
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• 2013

아로니아 유래 안토시아닌 색소의 pH, 온도, 저장기간, 빛, 당 및 유기산에 대한 안정성을 조사하였다. 아로니아 색소는 pH 3.0에서 가장 안정하고 높은 흡수스펙트럼을 나타냈고 pH 4.0-7.0으로 증가함에 따라 색소의 강도가 감소하였다. 아로니아 색소는 고온에서 장시간 가열할수록 색소의 안정성은 감소하는 경향을 나타냈으며 암실보다는 일광에 노출하였을 때 색소의 파괴가 급격히 나타났다. 아로니아 색소는 냉동 온도에서 저장한 경우에는 저장기간이 경과하여도 비교적 안정하였으나 냉장온도에서는 저장기간이 경과함에 따라 아로니아 색소가 감소하는 경향을 보였다. 아로니아 색소에 당을 첨가한 경우 색소의 강도가 전반적으로 감소하였고, 0.1M 당을 첨가시 색소의 강도는 maltose, galactose, sucrose, glucose 및 fructose 순으로 낮은 색소의 잔존율을 보였다. 아로니아 색소는 50 mM 농도의 유기산의 존재하에서 가장 안정하였으며 저장기간이 길어짐에 따라 첨가한 모든 유기산에서 색소의 강도가 감소하는 경향을 나타냈다. 이상의 결과는 향후 아로니아를 활용한 가공식품 및 천연 식품색소 개발을 위한 기초 자료로 활용할 수 있을 것으로 사료된다.