• Food Science and Biotechnology
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• v.27 no.6
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• pp.1843-1856
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• 2018

Tea is one of the most frequently consumed drinks due to its favourite taste and the health benefit. Tea is produced by several processes and drying is very important step to develop the flavour and destroys the enzymes in tea. However, during drying tea, polycyclic aromatic hydrocarbons some of which are carcinogen and genotoxin are naturally produced. The risk of PAHs by drinking tea was characterized by determining contents of 4 PAHs in tea. 4 PAHs including Benz(a)anthracene (BaA), Chrysene (CHR), Benzo(b)fluoranthene (BbF) and Benzo(a)pyrene (BaP) were investigated by GC-MS in total 468 tea products, which were contaminated up to $4.63ng\;g^{-1}$. Mate tea was the most highly contaminated by BaA, CHR, BbF and BaP and followed by Solomon's seal and Chrysanthemum. The Margin of Exposures calculated by the concentration of BaA, CHR, BbF and BaP and consumption amount of tea were higher than 10,000, and the risk of PAHs in tea were low concern to public health.

• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.309-320
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• 2023

This study examined the determinants of healthy food purchases before and after COVID-19 in Korea. Binomial and multinomial logistic regression models were applied to Korea Rural Economic Institute's Food Consumer Behavior Survey data from 2019 to 2021. The analysis revealed a significant decrease in the non-intake of healthy food in 2021 compared to 2019, suggesting the impact of COVID-19 on healthy food consumption. Consumption patterns also changed, with a decrease in direct purchases and an increase in gift-based purchases. Several variables showed significant effects on healthy food intake. Single-person households exhibited a higher probability of eating healthy food after COVID-19. The group perceiving themselves as healthy had a lower likelihood of consuming healthy food pre-COVID-19, but this changed after the pandemic. Online food purchases, eco-friendly food purchases, and nut consumption showed a gradual decrease in the probability of non-intake over time. Gender and age also influenced healthy food intake. The probability of eating healthy food increased in the older age group compared to the younger group, and the probability increased significantly after COVID-19. The probability of buying gifts was significantly higher in those in their 60s, indicating that the path to obtaining healthy food differed by age.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.388-394
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• 2010

Metabolomics aims at the comprehensive, qualitative and quantitative analysis of wide arrays of endogenous metabolites in biological samples. It has shown particular promise in the area of toxicology and drug development, functional genomics, system biology and clinical diagnosis. In this study, analytical technique of MS instrument with high resolution mass measurement, such as time-of-flight (TOF) was validated for the purpose of investigation of amino acids, sugars and fatty acids. Rat urine and serum samples were extracted by selected each solvent (50% acetonitrile, 100% acetonitrile, acetone, methanol, water, ether) extraction method. We determined the optimized liquid chromatography/time-of-flight mass spectrometry (LC/TOFMS) system and selected appropriated columns, mobile phases, fragment energy and collision energy, which could search 17 metabolites. The spectral data collected from LC/TOFMS were tested by ANOVA. Obtained with the use of LC/TOFMS technique, our results indicated that (1) MS and MS/MS parameters were optimized and most abundant product ion of each metabolite were selected to be monitorized; (2) with design of experiment analysis, methanol yielded the optimal extraction efficiency. Therefore, the results of this study are expected to be useful in the endogenous metabolite fields according to validated SOP for endogenous amino acids, sugars and fatty acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.14-18
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• 2009

This study was to determine the inhibitory effect against food borne pathogens of ethanol and water extracts from leaf, stem and root of Orostachys japonicus. On the paper disc assay, no detectable bactericidal activity in the water extracts from leaf, stem and root of Orostachys japonicus and ethanol extracts form stem and root of Orostachys japonicus was shown. However, ethanol extract of Orostachys japonicus leaf showed the highest antimicrobial activity. Minimum inhibitory concentration (MIC) of ethanol extracts was determined to range from 0.05 to 0.1% in leaf of Orostachys japonicus against gram positive bacteria and yeast. Antimicrobial activity of ethanol extracts was stable by heating at $121^{\circ}C$ for 15 min, and not affected by pH $2{\sim}10$ except for B. subtilis. These findings suggest ethanol extract from leaf of Orostachys japonicus may be useful as natural preservative.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.173-177
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• 2015

Rosa canina L. is health functional food materials that can help to temporarily relieve symptoms of arthritis. This study has been conducted to develop and validate analytical methods for hyperoside of Rosa canina L.. Methods based on HPLC with ultraviolet detection (UVD) were established through instrumental analytical conditions, and the examination of data, such as domestic and foreign reliable methods and journals. HPLC UVD analysis using Capcell Pak $C_{18}$ MG II column at 353 nm was determined on test through the column, mobile phase. The validation has been performed on the method to determine linearity, accuracy, limits of quantification (LOQ) and repeatability for hyperoside. The method showed high linearity in the calibration curve at a coefficient of correlation ($R^2$) of 0.999, and the LOQ was $0.393{\mu}g/mL$. Relative standard deviation (RSD) values of data from repeatability precision was between 0.6 and 2.6%. Recovery rate test at hyperoside scored between 98 and 99%. These results indicate that the established HPLC method is very useful for the determination of hyperoside in Rosa canina L. to develop a health functional material.

• YAKHAK HOEJI
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• v.58 no.4
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• pp.255-261
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• 2014

Poly-pharmacy has been on the rise because of aging of population and chronic disease. Most of drug metabolism happens in the liver by CYP isozymes and the metabolism by CYP450 enzymes. The Cytochrome P450 (CYP) is a superfamily of enzymes that catalyzes the oxidations of many endogenous and exogenous compounds. Primary human Hepatocytes (HH) are considered as the gold standard model for In vitro drug interaction studies. However, there are several limitations (cost, limited life span) for using HH cells. HepaRG cells are being used as a possible alternative. HepaRG cells were cultured in William E medium containing the positive control inducers (1A2: 10, 25, 50 ${\mu}M$ omeprazole, 2C9 and 2C19: 10 ${\mu}M$ rifampin, 3A4: 10, 25, 50 ${\mu}M$ rifampin) at $37^{\circ}C$, 5 % $CO_2$ in a humidified atmosphere. This study was to evaluate the induction of CYP isozymes (1A2, 2C9, 2C19 and 3A4) using LC-MS/MS. We evaluated the potential induction ability of Bosentan, as a drug of pulmonary artery hypertension, in HepaRG cells. For reference, dose of the Bosentan is determined to the basis of the $C_{max}$ (835 mg/ml) value. The enzyme activity demonstrated that CYP2C9 and 3A4 were induced up to 20 times by Bosentan. Like as In vivo, the enzyme activity of CYP2C9 and CYP3A4 is significantly induced in a dose-dependent by Bosentan.

• Analytical Science and Technology
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• v.28 no.2
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• pp.86-97
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• 2015

Recently, the consumption of dietary supplements has increased because of people’s greater interest in health. Unfortunately, the sales of dietary supplements containing unauthorized substances such as drugs have also increased. We developed a rapid, accurate method for the simultaneous determination of antihistamines using liquid chromatography tandem mass spectrometry with a multiple reaction monitoring mode. The limit of detection (LOD) and limit of quantification (LOQ) of the instrument used in this method were in the ranges 0.0003-0.3 and 0.0009-0.6 µg mL⁻¹, respectively. The linearity of the method was > 0.99. The precision levels of the method were 0.1-9.8% (intra-day) and 0.3-9.6% (inter-day), and the levels of accuracy of the method were 82.7-115.0% (intra-day) and 84.3-113.0% (inter-day). The mean of recovery of the method was in the range of 83.9-117.9% and the RSD of the stability was less than 5.9%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1263-1269
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• 2013

This study was conducted in order to investigate the inhibitory effects of natural materials on histamine production in mackerel. Antimicrobial activities on Photobacterium phosphoreum of medicinal herbs and seaweeds were investigated using the paper disc assay and MIC (minimum inhibitory concentration) test. According to the results, Sargassum sagamianum and Ecklonia cava ethanol extracts exhibited antibacterial activity. In particular, Sargassum sagamianum ethanol extract showed excellent antibacterial activity at 0.015625 mg/mL by the MIC test. Anti-histamine release activities of natural materials were further investigated by examining their inhibitory effects on histidine decarboxylase (HDC) activity in the crude enzyme preparation from Photobacterium phosphoreum. The ethanol extracts of Ecklonia cava and Eisenia bicyclis exhibited the strongest HDC inhibitory activity, with 32% and 22%, at a concentration of 1 mg/mL, respectively. Therefore, natural materials may reduce histamine poisoning through decrease of histamine production in mackerel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.490-496
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• 2008

The purpose of this study was to examine the qualities of breads added with 0.01%, 0.1% and 1% of Sargassum siliquastrum extracts (SSE). The result of total microbial count showed that breads with SSE were reduced with increasing storing time, especially bread with 1% SSE was reduced about 2 log cycle as compared to that of control. The moisture content of the bread added SSE and non-added bread were not significantly different during the early storage period, but after 9 days of storage, the moisture content of control was 13% decreased while that of the SSE added bread was decreased by only $5{\sim}6%$. In the color, lightness and yellowness of bread diminished with increasing amounts of SSE in bread while conversely, redness increased. In sensory evaluation, bread containing 0.01% and 0.1% SSE were preferred than the control over total preference, while bread containing 1% SSE showed the lowest preference. These results suggest that the addition of 0.1% SSE in bread had a good effect on improving the preservation and development of quality.

• Proceedings of the Korean Society of Life Science Conference
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• 2006.09a
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• pp.91.1-91.1
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• 2006