• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2001.06a
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• pp.70-70
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• 2001

• Food Science of Animal Resources
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• v.39 no.5
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• pp.704-724
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• 2019

This study mainly investigated the improvement effect of nitroso-hemoglobin (NO-Hb) and four lactic acid bacteria (LAB) (Streptococcus thermophiles, Lactobacillus bulgaricus, Lactobacillus casei, and Montessori enterococcus) on the color and microbiological qualities of raw beef. Three strains of Escherichia coli, Staphylococcus, Salmonella, and Pseudomonas were used as pathogenic bacteria. The results showed that both NO-Hb and LAB could enhance the color stability and scavenged the spoilage bacteria in a minced beef model. But the improvement effect of NO-Hb was more significant than LAB. This suggested that NO-Hb, as a novel ingredient, could be used as a promising substitute for nitrite in meat products to improve the color and safety of meat products. In addition, low field (LF)-NMR method has been established to be practicable to identify changes in the relaxation times of water and fat caused by different type of bacteria and the storage periods. The number of relaxation components in minced beef was affected by bacteria and increase of the storage period.

• Journal of Microbiology and Biotechnology
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• v.30 no.1
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• pp.79-84
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• 2020

This study investigated the characterization and functionality of Undaria pinnatifida root (UPT) extracts, degraded using a crude enzyme from Shewanella oneidensis PKA1008. To obtain the optimum degrading conditions, the UPT was mixed with alginate degrading enzymes from S. oneidensis PKA 1008 and was incubated at 30℃ for 0, 3, 6, 12, 24, and 48 h. The alginate degrading ability of these enzymes was then evaluated by measuring the reducing sugar, viscosity, pH and chromaticity. Enzymatic extract at 24 h revealed the highest alginate degrading ability and the lowest pH value. As the incubation time increased, the lightness (L ^⁎) also decreased and was measured at its lowest value, 39.84, at 12 hours. The redness and yellowness increased gradually to 10.27 at 6 h and to 63.95 at 3 h, respectively. Moreover, the alginate oligosaccharides exhibited significant anti-inflammatory activity. These results indicate that a crude enzyme from S. oneidensis PKA 1008 can be used to enhance the polysaccharide degradation of UPT and the alginate oligosaccharides may also enhance the anti-inflammatory effect.

• Food Science and Industry
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• v.46 no.1
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• pp.49-57
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• 2013

• Journal of Applied Biological Chemistry
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• v.64 no.4
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• pp.413-419
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• 2021

In this study, we investigated the physical properties, color values of mixtures with starch from potato in preparing a cartridge for 3D printing using golden threadfin bream (Nemipterus virgatus) surimi as raw material. The results show that the hardness and gumminess of the surimi mixture added potato starch increased but cohesiveness decreased compared to the negative control. This means that the starch makes surimi stronger texture than the negative control. After 7 days of cold storage at 4 ℃, for unheated surimi, firmness is increased but adhesiveness is decreased. And among physical properties of surimi stored after heating, hardness and gumminess were decreased compared to before storage. Lastly, after storage for 7 days, the hardness and gumminess of fried surimi decreased compared to fried surimi before storage. As a result of sensory evaluation, texture, elasticity scent of surimi stored after heating were decreased but overall favorability was similar. Compared to the after storage, result of sensory evaluation of fried surimi, result of the before storage showed no significant differences. From these results, it is suggested that potato starch, which increases overall physical strength and have little effect on preference, can be used as an additive for golden threadfin bream surimi.

• Food Science and Industry
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• v.43 no.3
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• pp.44-47
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• 2010

• Food Science and Industry
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• v.50 no.1
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• pp.16-25
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• 2017

There is no doubt that accumulation of big data using multi-omics technologies will be useful to solve human's long-standing problems such as development of personalized diet and medicine, overcoming diseases, and longevity. However, in the food industry, big data based on omics is scarcely accumulated. In particular, comprehensive analysis of molecular lipid metabolites directly associated with food quality, such as taste, flavor, and texture has been very limited. Moreover, most of food lipidomics studies are applied to analyze lipid components and discriminate authenticity and freshness of limited foods including vegetable and fish oil. However, if lipid big data through food lipidomics research of various foods and materials can be accumulated, lipidomics can be used in the optimization of food processing, production, delivery system, food safety, and storage as well as functional food.

• KSBB Journal
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• v.27 no.6
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• pp.325-329
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• 2012

The anti-inflammatory effects of Sargassum fulvellum water extracts (SFWE) were investigated using lipopolysaccharide (LPS)-induced inflammatory response in this study. To examine the potential anti-inflammatory properties of SFWE, the NO, TNF-${\alpha}$, IL-6, IL-$1{\beta}$, and cell proliferation were measured. It was confirmed that the NO and TNF-${\alpha}$ secretion were significantly suppressed when SFWE was added to LPS-stimulated RAW 264.7 cells. Moreover, the expression of IL-6 and IL-$1{\beta}$ cytokines was suppressed by SFWE in a dose-dependent manner. Especially, IL-6 inhibition activities were over 50% at 1% of SFWE. The cytotoxicity of SFWE and the proliferation of macrophages was measured by MTT assay. As a result, there was no cytotoxicity in the macrophage proliferation treated with SFWE compared to the control. In conclusion, these results suggested that the SFWE may have significant effects on inflammatory factors and can be a potential anti-inflammatory therapeutic materials.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.506-512
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• 2009

The antimicrobial activity of water and ethanol extracts from 30 species of algae was measured using the agar diffusion method and minimum inhibitory concentration (MIC) test. In agar diffusion method, the 95% ethanol extracts from 12 of the algae showed growth inhibition against the tested microorganisms. In particular, Ishige okamurai, Ecklonia stolonifera, Sargassum siliquastrum, Sargassum thunbergii, Colpomenia bullosa, and Ecklonia cava had strong antibacterial activities against Gram-positive bacteria at 4 mg/mL. In the results of the MIC test, S. siliquastrum showed the most antimicrobial activity, where its MIC values ranged from 0.005 to 0.0075% against Listeria monocytogenes, Clostridium perfringens, and Basillus subtilis. In the thermal stability test, for the ethanol extracts of I. okamurai, E. cava, S. siliquastrum, S. thunbergii, and C. bullosa, the extracts proved to maintain high antimicrobial activities when they were treated at $121^{\circ}C$ for 15 min. In the pH stability test, the antimicrobial activity of the S. siliquastrum ethanol extract was stable from pH 2 to 10, whereas the activity of the other species ethanol extracts were weakened under pH 10 against several microbes.

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.230-230
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• 2003