• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1482-1485
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• 2007

In this study, extraction yield of ginseng and contents of phenolic compounds were increased through enzyme and heat treatment, and antioxidant activities of each treatment group were investigated. In the case of enzyme treatment groups, the extraction yields showed remarkable difference: pectinase (76.0%)> cellulase (44.7%)> ${\alpha}-amylase$ (43.1%)> protease (34.3%). Heat treatment groups did not show much difference in extraction yields $(51.1{\sim}53.1%)$ except for $90^{\circ}C-treated$ group (48.7%). Pectinase-treated group (2.21%) and $90^{\circ}C$ heat treatment group (2.34%) showed the highest total phenol contents. DPPH radical scavenging activities of the solvent-treated, enzyme-treated and heat-treated extracts were $12.3{\sim}33.2%$, $29.7{\sim}40.3%$ and $57.8{\sim}75.2%$, respectively, at 100 mg/mL concentration. The pectinase-treated extract exhibited the greatest ABTS radical scavenging activity (60%), followed by $150^{\circ}C$, $ 120^{\circ}C$, and $90^{\circ}C-treated$ groups.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.540-543
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• 2003

Antibacterial activities of garlic and heat-treated garlic juices on food-poisoning and lactic acid bacterial were examined. Aqueous extract of garlic juice showed bacteriocidal effect against both types of bacteria. Food-poisoning and lactic acid bacterial counts decreased at over 0.5 and 1.5% (w/v) garlic juice. Heat-treated garlic juice, which showed lower antibacterial effect than garlic juice against food-poisoning bacteria, had no significant antibacterial effect against Bifidobacterium, but instead increased Bifidobacterium count.

• Journal of Food Hygiene and Safety
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• v.39 no.1
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• pp.1-8
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• 2024

Salmonella is widely prevalent in various environments and often detected in poultry. In this study, we investigated the effect of heat treatment on heat resistance via measuring the minimum inhibitory concentration (MIC) values of antibiotics after 3, 6, and 9 min of acclimatization to mild heat treatment (50℃) against 11 strains of Salmonella spp. Most strains were susceptible to chloramphenicol and their MIC values were maintained or decreased after heat treatment compared to the control. Most control and heat-treated strains showed susceptibility or intermediate resistance to ciprofloxacin. All isolates were susceptible to tetracycline, with the MIC increasing after heat treatment for S. Gaminara BAA 711. In the control, three, two, and six strains were susceptible, intermediate resistance, and resistant to gentamicin, respectively. Among them, S. Heidelberg ATCC 8326 had an intermediate MIC breakpoint of 8 ㎍/mL in the control; however, after 3 and 9 min of heat treatment, the MIC value increased to 16 ㎍/mL, indicating it to be resistant. The results of this study revealed the changes in antibiotic resistance in some of the 11 strains after heat treatment. MIC values of ciprofloxacin increased when S. Montevideo BAA 710 was heat treated for 3 and 6 min. MIC values of gentamicin increased after 3 min of heat treatment for S. Enteritidis 109 D1 and after 3 and 9 minutes of heat treatment for S. Heidelberg ATCC 8326. The MIC value of tetracycline increased when S. Gaminara BAA 711 was heat treated for 6 and 9 min.

• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.203-207
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• 2014

The present study was conducted to elucidate effects of heat, salt and hydrocolloid treatments on flying fish Cypselurus agoo roe analogs prepared using calcium alginate gel. The changes in size, sphericity and rupture strength of the analogs as affected by treatments of heat, sodium chloride and hydrocolloids were investigated. The size (mm), sphericity (%), and rupture strength (kPa) of the analogs were $2.2{\pm}0.1$, $98.2{\pm}0.2$, and $74.7{\pm}1.7$, respectively. When the analogs were heated at $95^{\circ}C$ in water, the size was slightly decreased. The rupture strength by curing with 2% sodium chloride was slightly increased. Sphericity didn't show significant differences by sodium chloride and heat treatment. The rupture strength of the analogs was slightly decreased by heat treatment, whereas remarkably decreased by curing with sodium chloride. In order to prevent a remarkable decrease in rupture strength of the analogs by curing with sodium chloride, the analogs were treated with hydrocolloids such as xanthan gum, gum guar, glucomannan, pectin and gelatin. The hydrocolloids treated analogs showed an increment in size and no significant changes in sphericity. On the other hand, the rupture strength of the hydrocolloids treated analogs exhibited remarkable increase than that of untreated ones.

• Journal of Ginseng Research
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• v.43 no.2
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• pp.252-260
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• 2019

Background: Increases in the average global temperature cause heat stress-induced disorders by disrupting homeostasis. Excessive heat stress triggers an imbalance in the immune system; thus protection against heat stress is important to maintain immune homeostasis. Korean ginseng (Panax ginseng Meyer) has been used as a herbal medicine and displays beneficial biological properties. Methods: We investigated the protective effects of Korean ginseng extracts (KGEs) against heat stress in a rat model. Following acclimatization for 1 week, rats were housed at room temperature for 2 weeks and then exposed to heat stress ($40^{\circ}C$/2 h/day) for 4 weeks. Rats were treated with three KGEs from the beginning of the second week to the end of the experiment. Results: Heat stress dramatically increased secretion of inflammatory factors, and this was significantly reduced in the KGE-treated groups. Levels of inflammatory factors such as heat shock protein 70, interleukin 6, inducible nitric oxide synthase, and tumor necrosis factor-alpha were increased in the spleen and muscle upon heat stress. KGEs inhibited these increases by down-regulating heat shock protein 70 and the associated nuclear $factor-{\kappa}B$ and mitogen-activated protein kinase signaling pathways. Consequently, KGEs suppressed activation of T-cells and B-cells. Conclusion: KGEs suppress the immune response upon heat stress and decrease the production of inflammatory cytokines in muscle and spleen. We suggest that KGEs protect against heat stress by inhibiting inflammation and maintaining immune homeostasis.

• International Journal of Internet, Broadcasting and Communication
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• v.12 no.2
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• pp.98-112
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• 2020

There is a strong connection between the diet rich in antioxidants and the decreased incidence of inflammatory bowel disease and cancerous diseases. Diets that are rich in anti-oxidants particularly include fruits and vegetables containing the high amounts of vitamin A-E, carotenoids, and minerals. The supercritical heat-treated radish extracts of the research result had an inhibitory effect on the development of aberrant crypt foci (ACF), namely, preneoplastic lesions having a potential to become cancer cells and reduced the number of the aberrant crypt foci (ACF) consisting of four or more aberrant crypts (AC) having high risk to become tumors by about half. The supercritical heat-treated radish extracts can reduce the incidence of preneoplastic lesions having a high risk of developing cancer by about 28 %. DSS-treated mice developed symptoms similar to those of human UC, such as severe bloody diarrhea and weight loss. Supercritical heat-treated radish extracts, as well as sulfasalazine, suppressed colonic length and mucosal inflammatory infiltration. In addition, supercritical heat-treated radish extracts treatment significantly reduced the expression of pro-inflammatory signaling molecules through suppression both mitogen-activated protein kinases (MAPK) and nuclear factor-kappa B (NF-kB) signaling pathways, and prevented the apoptosis of colon. Moreover, supercritical heat-treated radish extracts administration significantly led to the up-regulation of anti-oxidant enzyme including SOD and Catalase.

• The Korean Journal of Food And Nutrition
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• v.35 no.4
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• pp.239-246
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• 2022

In this study, the dietary fiber content of 33 kinds of agricultural products and seaweeds was compared with that of raw products after heat treatment. To verify the total dietary fiber analysis method, the recovery rate was reviewed by measuring the total dietary fiber content for 4 standard certified substances. As a result, the recovery rate of the analysis value for the true value was 98.8%~103.1%, which was judged to be reliable. The total dietary fiber of vegetables ranged between 0.61~5.36 g/100 g for raw vegetables and 0.55~4.84 g/100 g for heat-treated vegetables. Among the 24 kinds of vegetables used in the analanalysis, the total dietary fiber content of heat-treated Korean radish (3.13 g/100 g) was the highest compared to that of raw radish (0.61 g/100 g). The total dietary fiber of beans was between 13.86~29.69 g/100 g for raw beans and 6.72~18.40 g/100 g for heat-treated beans. In particular, the total dietary fiber content of sword beans was the highest in both raw (29.69 g/100 g) and boiled (18.40 g/100 g) beans. The total dietary fiber content of the three types of seaweed was 1.93~4.85 g/100 g in raw seaweed and 0.99~5.72 g/100 g in heat-treated seaweed.

• Food Science and Preservation
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• v.21 no.6
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• pp.776-783
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• 2014

Kimchi cabbages were cut ($3{\times}3cm$), and were pre-heat treated at $40^{\circ}C$, and their physicochemical qualities and browning degrees were investigated during 8 weeks storage at $5^{\circ}C$. The Cut kimchi cabbages were treated at $40^{\circ}C$ (1~8 hrs) and their protein bands profiles were determined by sodium dodecyl sulfate polyacrylamide electrophoresis (SDS-PAGE). The 60, 39, 33, and 12 kDa bands considered heat shock proteins (HSPs) were expressed in the cut kimchi cabbage, and the 4-hr pre-heat treatment (HS 4) exhibited the strongest band ratio. The weight ratios and titratable acidities of the pre-heat treated cut kimchi cabbages were not changed so much after 8 weeks storage at $5^{\circ}C$, and the soluble solid contents of HS 4 decreased less than that of any other treatments. The browning degree of HS 4 after 8 week storage was also shown to be the least among the treatments. The polyphenol oxidase (PPO) activities of all treatments slightly rose during the over all storage period, in contrast with the decrease of total phenolic contents. The expression of HSPs was identified in the pre-heat treated cut kimchi cabbages, and HS 4 exhibited the best quality and appearance after 8 weeks storage at $5^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.19 no.5
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• pp.435-440
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• 1987

Gelatinization properties of heat-mositure treated potato and sweet potato starches were investigated. Water-binding capacity of starch was increased by heat-mositure treatment, which was more pronounced in sweet potato starch. Blue value was not affected by the treatment. Amylograph viscosities were decreased by heat-mositure treatment, which was more pronounced in potato starch. Critical concentration of NaOH for gelatinization of starch increased as moisture level increased. Gel volume of starch upon KSCN gelatinization was higher in potato starch. Gelatinized starches showed Binghamapseudoplastic behavior. Consistency index and yield stress were drastically decreased upon heat-moisture treatment.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.147-157
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• 2006

To improve the properties of non-waxy rice flours for baking, soaked-wet milled rice flour (SWRF) was adjusted moisture content (MC) to 30 and 50 % and heated at 50 and $70^{\circ}C$ in a shaking water bath for 6 and 18 hrs, respectively. Moisture-heat treated rice flours were investigated with regard to particle size distribution, and morphological, physicochemical and pasting properties for comparing dry and wet milled flours. The particle size of rice flour treated with 30% MC was distributed between $4-20{\mu}m\;and\;100-200{\mu}m$, like SWRF. The particles above $200{\mu}m$ in the flour were produced at higher heating temperature. By SEM, starch granules were found in the rice flours treated with 30% MC, who whereas aggregated starch granules were shown in the flours treated with 50% MC. Moisture-heat treatment using higher MC and heating temperature decreased the lightness and increased the yellowness of non-waxy rice flours. Water binding capacity of 30% moisture treated rice flour was similar to that of SWRF. In the same moisture treated rice flour, swelling power was higher, but solubility was lower at $50^{\circ}C$ than at $70^{\circ}C$. The initial pasting temperature by RVA increased after moisture-heat treatment. The peak viscosity of moisture-heat treated rice flour was higher for 30% moisture than that of the others. The rice flour treated with 30% MC and heated at $50^{\circ}C$ showed low setback and increased stability for retrogradation.