• Food Science and Biotechnology
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• 제16권4호
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• pp.549-556
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• 2007

The study was carried out to examine on the refiner discharge from Alaska pollock as a collagen resource by characterizing biochemical and functional properties of collagen. The refiner discharge from Alaska pollock surimi manufacturing was a good resource for collagen extraction according to the results of total protein, heavy metal, volatile basic nitrogen, collagen content, amino acid composition, and thermal denaturation temperature (TDT). TDT of acid soluble collagen from refiner discharge showed $20.7^{\circ}C$, which was similar to that of collagen from Alaska pollock muscle and was higher than that of collagen from Alaska pollock skin. TDT of acid-soluble collagen from refiner discharge was, however, lower than those of skin collagens from warm fish and land animal. Acid-soluble collagen from refiner discharge of Alaska pollock could be used as a functional ingredient for food and industrial applications according to the results of water and oil absorption capacities, and emulsion properties. In addition, if the thermal stability of the acid-soluble collagens is improved, collagen from refiner discharge from Alaska pollock could be more effectively used.

• Journal of Ecology and Environment
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• 제45권4호
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• pp.293-304
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• 2021

Despite the consumption of bee brood in several parts of the world, particularly in the tropical areas, the practice has received comparatively little attention. We have reviewed all the available information on the nutrient composition and functional properties of different developmental stages of honey bee workers belonging to different species and subspecies. Noticing the competent nutrient composition of, in particular, honey bee brood, pupae, and prepupae, we suggest that they could be a potential source of human nutrition as well as animal feed. Moreover, drone brood is an ideal candidate for use as a food or as food ingredient. However, to analyze the functional properties of different honey bee species remains a task for further analysis.

• 한국독성학회:학술대회논문집
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• 한국독성학회 2005년도 춘계 국제심포지엄 및 학술대회
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• pp.137-137
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• 2005

• 한국식품조리과학회지
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• 제30권5호
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• pp.573-578
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• 2014

The objective of this study was to investigate the antioxidant activities and anthocyanin profiles in the anthocyanin rich fraction (ARFAM) of Aronia melanocarpa, which are considered functional substances and are available as food coloring agents in Korea. Anthocyanins were identified by reversed-phase C18 column chromatography and HPLC-DAD-ESI/MS analysis. The antioxidative activity of the acidic ethanol extract (AME) and the anthocyanin-rich fraction (ARFAM) was determined by scavenging of the diphenylpicrylhydrazyl (DPPH) radical, the hydroxy radical, and the superoxide anion in addition to reducing power using a commercial antioxidant as a reference.

• 한국약용작물학회지
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• 제20권3호
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• pp.165-170
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• 2012

This study was conducted to evaluate the effect of light spectrum using red (660 nm), blue (460 nm), red and blue mixed (Red : Blue = 6 : 4) LED (light-emitting diode), and fluorescent lamp on antioxidant activities and functional components of dandelion (Taraxacum officinale). Total polyphenol contents in dandelion irradiated with the red and blue mixed or the red LED were 121.77 mg/100 g or 115.36 mg/100 g, respectively, which were greater than those in dandelion treated with blue LED and fluorescent lamp. Asparagine showed the highest content among amino acids in leaves and roots regardless of treatments. Total amino acid was the highest when illuminated with the red LED. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity and SOD (super oxide dismutase) activity of ethanol extracts were increased under all of the LED treatments compared with fluorescent lamp, and the antioxidant activities were increased by the red and the mixed LED illumination. The results indicate that application of the red and the mixed LED illumination promote antioxidant activity and increase functional components during cultivation of dandelion.

• 한국식생활문화학회지
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• 제30권1호
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• pp.1-7
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• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

• 한국축산식품학회지
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• 제41권1호
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• pp.122-134
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• 2021

Recently, yogurt has been extensively studied to further enhance its functions using edible plant extracts. This study was conducted to investigate whether safflower petal (SP) as a natural food additive can be used to develop functional yogurt with improved health benefits. SPs were extracted with ethanol (SPE) and hot water (SPW), and then safflower yogurt was prepared by adding 0%-1.0% of those extracts to plain yogurt. With an increase in the fermentation duration, the pH of SPE and SPW yogurt samples was decreased, whereas titratable acidity and microbial counts were increased. The concentration of total polyphenols and total flavonoids, the activity of antioxidants, and the inhibitory effect on reactive oxygen species (ROS) were higher in SPW yogurt than SPE yogurt. Furthermore, α-glucosidase and lipase activity inhibitory effects of SPW yogurt were higher than those of SPE yogurt. In particular, free radical-scavenging activities, ROS inhibitory effect, and α-glucosidase activity inhibitory effects were significantly increased in SPW yogurt in a dose-dependent manner. Overall, these results suggest that SP extract possesses antioxidant activities and that it can downregulate α-glucosidase and lipase activities. The SP extract may have potential benefits as a natural food additive for the development of functional yogurt.

• 생명과학회지
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• 제22권9호
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• pp.1152-1158
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• 2012

작물의 수확량이나 병 저항성을 증가시키는 형질전환 식물체 개발은 세계 식량 부족을 해결하는 좋은 방법이다. 하지만 항생제나 제초제의 사용은 형질전환 작물의 안전에 대해서 일반 사람들의 심각한 우려를 초래한다. 본 연구에서는, 아그로박테리움을 이용한 동시 형질전환 방법을 이용하여 한국의 밀 재배종인 '조경밀'의 유전자인, 고분자 글루테닌 서브유닛[high molecular-weight glutenin subunit (HMW-GS)] $D{\times}5$가 삽입된 마커프리 형질전환벼를 개발하였다. 각각 $D{\times}5$ 유전자와 하이그로마이신(HPTII) 저항성 유전자만으로 구성된 두 종류의 발현 카셋트(Two expression cassettes)를 독립적으로 아그로박테리움 EHA105에 도입하였고, $D{\times}5$와 HPTII가 도입된 각각의 EHA105 아그로박테리움을 3:1 비율로 혼합하여 벼 캘러스에 접종하였다. 66개의 HPTII 저항성 형질전환체 중에서 벼 게놈에 $D{\times}5$와 HPTII가 모두 삽입된 2개의 형질전환 라인을 획득하였다. $D{\times}5$와 HPTII가 벼 게놈에 도입된 것을 Southern blot을 통해서 다시 확인하였다. 또한, semi-quantitative RT-PCR을 통해 형질전환벼 $T_1$ 세대 종자의 밀 $D{\times}5$ 전사여부를 확인하였고 결국, $D{\times}5$ 유전자만을 가지는 마커프리 형질전환벼를 $T_1$ 세대에서 선발할 수 있었다. 본 연구 결과는 두 종류의 발현 카셋트를 사용한 아그로박테리움 동시 접종 시스템이 마커프리 형질전환벼를 생산하기 위한 효과적인 전략이 될 수 있음을 보여준다.

• KSBB Journal
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• 제30권6호
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• pp.257-267
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• 2015

Insects are the most successful organisms on earth in terms of their diversity and adaptability. Insect biotechnology using this insect resource is an emerging area for future biotechnology with various applications. Insect resources have long been used to make food and/or functional food, feed, cosmetics as well as medicine and industrial ingredients. Recently, one of the most well-known industrial material from insect is spider silk that could be commercialize in near future. The insect cell lines have been used to express recombinant proteins that were difficult to be functional expression. For public purpose, while, the insect could be good amenity source and plant farming, so leisure resource. Only the interdisciplinary research will guarantee the successful story for insect biotechnology. And biochemical engineers should used insect as a bioresource for new products with applications in medicine, agriculture, and industrial biotechnology in near future. This review will cover state-of-the art of this field and the research and application areas of insect biotechnology and the possible role of biochemical engineer for the development of the future biotechnology using this bioresource.

• 한국식품과학회지
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• 제44권3호
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• pp.362-366
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• 2012

수산물 추출물로부터 간세포내 지질축적억제효과 추출물의 탐색을 통해 지방간 형성 억제 활성물질을 밝힐 목적으로, 각 48종의 수산물 추출물의 사람 간암세포유래인 HepG2 세포주에서의 중성지질축적억제 효과를 조사하였다. 그 결과, 18개의 추출물에서 유의적인 지질축적억제효과를 보였고, 그 중 Pagrus major, Octopus minor, Enteroctopus dofleini, Undaria pinnatifida Sporophyll, Styela clava, Enteromorpha intenstinalis 등 6개의 추출물이 유효한 효과가 있음을 관찰하였다. 이상의 결과를 바탕으로 지질대사에 관여하는 단백질들의 발현 정도를 조사하고, 활성물질의 분리 및 정제 등에 관한 연구와 지방간 형성 억제 효과에 대한 기전 연구가 진행되어야 할 것으로 사료된다.