• Journal of Nutrition and Health
• /
• v.45 no.3
• /
• pp.211-217
• /
• 2012

UV-irradiation is a major factor of photo-aged skin, by which pigmentation, wrinkles and laxity are increased. In addition, the epidermal barrier is disrupted, ultimately causing dryness in photo-aged skin. As an effort to search dietary sources for improving the dryness of UV irradiated skin, the dietary effect of red ginseng based functional foods on the epidermal level of ceramides, a major lipid maintaining epidermal barrier, was determined in this study. Albino hairless mice were fed either a control diet [group UV (UV-irradiated control)] or diets with 0.5% (group M0.5) or 1% (group M1.0) of red ginseng extracts mixed with Torilis fructus and Corni fructus (66.7% red ginseng) in parallel with UV irradiation for 5 wks. A normal control group (group C) was fed a control diet without UV irradiation for 5 wks. The epidermal level of ceramides in group UV was significantly lower than that in group C, in which ceramidase, an enzyme involved in ceramide degradation, was highly expressed. In group M0.5, the epidermal level of ceramide was significantly increased to the level even higher than in group C. In addition, protein expression of serine palmitoyl transferase (SPT), a key enzyme involved in de novo ceramide synthesis, was increased in group M0.5. However the epidermal levels of ceramides as well as of ceramidase protein expression in group M1.0 did not differ from those in group UV. In conclusion, we demonstrate that dietary supplementation of red-ginseng extracts mixed with Torilis fructus and Corni fructus at a level of 0.5% level in diet increased the epidermal level of ceramides coupled with the elevated expression of SPT protein.

• Food Science and Biotechnology
• /
• v.16 no.1
• /
• pp.138-141
• /
• 2007

The aim of this study was to investigate the effect of irradiation treatment on the inactivation of pathogens in ready-to-use cooked carrot. The pathogens tested were Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, and Listeria inocua. Following the inoculation of these organisms into cooked carrot (about $10^6-10^8\;CFU/g$), the growth of each was inhibited due to irradiation for 24 hr of storage at $20^{\circ}C$. S. typhimurium and E. coli inoculated into cooked carrot were not detected following irradiation with 3 kGy. S. aureus and L. inocua inoculated into the cooked carrot decreased by 5 logs (CFU/g) following 2 kGy irradiation. The range of $D_{10}$ values was from 0.30-0.50. The Hunter color, $L^*-,\;a^*-$, and $b^*-values$, and the hardness of the cooked carrot were not effected by irradiation treatment. The sensory score of irradiated cooked carrot was not statistically different from that of non-irradiated samples (p>0.05). These results indicate that low dose irradiation can enhance the microbial safety and extend the shelf-life of ready-to-eat foods such as cooked carrot.

• Preventive Nutrition and Food Science
• /
• v.1 no.2
• /
• pp.262-268
• /
• 1996

In Korea, the health authorities and food industry emphasize the need of sanitary food production, which in mainly resulted from the recent growing of consumer's interest in the safety of food. For the reason, development of a new alternative technology to chemicals, currently used for decontamination and disinfestation, has become and urgent task in the domestic and worldwide food industry. Furthermore, the improvement of quality and manufacturing process of processed food is a requisite for winning the competition in export fields. Irradiation technology being practically applicable in the food industry has been well established on the basis of more than 40 years of R&D work in the fields of the increasing availability of food-stuffs, sanitary food production and quarantine treatment in the food trade. The wholesomeness of irradiation foods has been officially approved in 38 countries, of which 30 countries are commercially utilizing food irradiation technology. The first commercial irradiator in Korea(18.5PBq:500k{TEX}$Ci^{60}${/TEX} Co, max. cap; 4MCi) was established at Yeoju-gur, Kyung Ki-do with the technical assistance of Korea Atomic Energy Research Institute in June 1987. As of 1996, thirteen irradiated food groups (over 25 items)have been domestically approved for human consumption and an industrial irradiation facility is also available. However, the domestically approved for human consumption and an industrial irradiation facility is also available. However, the promotion of consumer acceptance to toward ir-radiated foods is considered as a confronted subject to be studied for a commercial utilization.

• Korean Journal of Food Science and Technology
• /
• v.15 no.3
• /
• pp.231-237
• /
• 1983

In order to develop the commercial storage method of chestnut by irradiation combined with natural low temperature, a chestnut variety Ok-gwang was stored in a natural low temperature storage room ($450{\times}650{\times}250$ cmH; year-round temperature change, $2-17^{\circ}C$; R.H., 80-85%) on batch scale followed by irradiation with optimum dose level. Sprouting rate of chestnut was 100% after seven month storage in control whereas that of 20-25 Krad irradiated group was only 5-15%. In comparison of rotting rate, weight loss and texture, 25 Krad irradiated group was better than that of control. Moisture and reducing sugar were increased in contrast with the decrease of total sugar during nine month storage and these changes were more remarkable in control. Ascorbic acid content was slightly decreased both in control and irradiated group; more decrement was noticed in control.

• Korean journal of food and cookery science
• /
• v.20 no.3
• /
• pp.256-264
• /
• 2004

The effects of irradiation on the functional and structural characteristics of soy protein isolates were studied. Soymilk was irradiated at 1, 5, and l0kGy, after which soy protein isolates were prepared. The functional properties of soy protein isolates were examined including solubility, emulsion capacity and stability, foam capacity and stability, structural properties as represented by SDS-PAGE pattern, and secondary and tertiary structures. The solubility and emulsion capacity were increased by radiation treatment at 1kGy however the values were adversely affected again as dosage was increased above 5kGy. As irradiation dosage increased, an increase of foaming capacity at 1kGy and a decreasing turnover afterwards were also noted in foaming capacity, although the differences were not statistically significant. The SDS-PAGE pattern showed fragmentation and aggregation of protein molecules as affected by irradiation in proportion to the dosage increase. The results of CD and fluorescence spectroscopy revealed increased aperiodic structure contents with the dosage increase. It was assumed that irradiation dosagefrom 5 to l0kGy could initiate minimal denaturation of protein in various foods compared to general heat treatment.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.5
• /
• pp.839-843
• /
• 2001

The effect of gamma-irradiation on the hydrolytic enzyme activities of some Koran soybean-based fermented foods was studied. Doenjang (soybean paste), kanjang (soy sauce), kochujang (red pepper paste), chungkukjang and meju were prepared and irradiated at 0, 5, 10 and 20 kGy. Then activities of protease, amylase, lipase and fibrinolytic enzyme were determined. Hydrolytic enzyme activities of meju, chungkukjang and doenjang were relatively higher than those of kanjang and kochujang. Amylase, protease and lipase activities were not affected by 10 kGy and were slightly (about 10%) inactivated by 20 kGy of gamma irradiation, with no statistical significance. Fibrinolytic enzyme was stable in all treatments.

• Preventive Nutrition and Food Science
• /
• v.9 no.3
• /
• pp.236-239
• /
• 2004

Microbial contamination of ready-to-eat ingredients for Kimbab manufacturing and the effect of irradiation to reduce the microbial contamination of the products were investigated. Among 9 food items tested, there were no viable cells in the ham, seasoned and cooked beef, imitation crab leg, fried egg, and seasoned burdoc. Cucumber, surimi gel, and seasoned and blanched spinach were counted at 5.07$\pm$0.97, 3.50$\pm$0.14, and 5.41$\pm$0.51 log CFU/g, respectively. Irradiation at 1 kGy reduced the number of microorganism in these ready-to-eat foods to an undetectable level. However, the dried laver showed an 8.83$\pm$0.10 log CFU/g and an irradiation at 3 kGy reduced the level to only 7.14$\pm$0.23. Sensory evaluation of the irradiated Kimbab prepared from these food materials indicated that the measure of the control of the sensorial quality should be provided before applying an irradiation to the prepared Kimbab.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.6
• /
• pp.864-869
• /
• 2003

In order to expand the acceptability of irradiated foods by public, substantial basic data about the change of nutrient contents during irradiation are needed. The nutrient contents and digestibility of macronutrients such as carbohydrates, proteins and lipids in foods are known to be not significantly influenced by irradiation treatment. However, some of the vitamins among micronutrients are susceptible to irradiation to a large extent depending upon the food composition, food process and storage condition. This study was conducted to investigate change of thiamin in chicken breast, and vitamin C in strawberry and mandarine orange after irradiation. The effects of irradiation at frozen or refrigerated state and the effects of cooking such as heating or micron ave on thiamin contents in chicken breast were observed. Irradiation reduced the thiamin content, however, temperature condition during irradiation was much more important factor to the loss of thiamin contents. In strawberry, vitamin C content was significantly affected by original content or the variety rattler than treatments such as irradiation, heating or microwave. These results indicated that the losses of water-soluble vitamins, especially thiamin or vitamin C, are affected by food temperature during irradiation process and variety or composition of foods rallier than irradiation itself, within an acceptable range of irradiation.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.2
• /
• pp.224-230
• /
• 2012

To investigate the effect of Panax ginseng C.A. Meyer extract (Ginseol K-b1), on skin functionality, we evaluated skin appearance and properties, such as wrinkle formation, skin moisture content, and skin elasticity in the skin of hairless mice damaged by UV irradiation. In addition, the effect of Ginseol K-b1 on collagen synthesis in human dermal fibroblasts was investigated. Female hairless mice were orally administered Ginseol K-b1 for 10 weeks with UV irradiation. Wrinkle formation in the Ginseol K-b1-treated group was significantly suppressed compared to the UV-irradiated group. Skin properties, including skin moisture content and elasticity, of the Ginseol K-b1-treated group were better than those of the control group. In the human fibroblast cells, Ginseol K-b1 treatment enhanced cell proliferation and significantly stimulated collagen synthesis. These results suggest that Ginseol K-b1 is a potent ingredient with anti-aging effects.

• Korean Journal of Food Science and Technology
• /
• v.14 no.4
• /
• pp.355-363
• /
• 1982

In order to develop the commercial storage method of potatoes by irradiation combined with natural low temperature, storage room($450{\times}650{\times}250cm$; year round temperature change, $2-17^{\circ}C;\;70-85%\;R.H.$) on a batch scale followed by irradiation with optimum dose level. Irish cobbler and Shimabara were 100% sprouted after 3 months storage in control, whereas in 15 Krad irradiated group, sprouting was completely inhibited at Irish cobbler for 9 months storage, and at Shimabara for 12 months. The extent of loss due to rot attack after 9 months storage was 6% in control, 6-8% in 10-15 Krad irradiated group at Irish cobbler and weight loss was 16.5% in control, 5.1-5.6% in irradiated group, whereas rotting rate of Shimabara after 12 months storage was 100% in control, 15% in irradiated group and the weight loss of its was 12.6% in control, $7.3{\sim}7.4%$ in irradiated group. The moisture content in whole storage period of two varieties were $72{\sim}82%$ without remarkable changes. The total sugar and ascorbic acid contents were slightly decreased according to the dose increase and elapse of storage period, whereas reducing sugar content was increased. Irish cobbler was 90% marketable after 9 months storage and 85% in Shimabara after 12 months storage.