• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.358-367
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• 2017

Preservatives, as food additives, are occasionally intrinsic to natural raw materials or sometimes generated during the fermentation process as reported in many research articles. Preservative compounds in raw food materials may persist in the final food product, which is not supposed to include such preservative compounds. In this study, we validated an analytical method for preservative compounds in raw materials of functional foods. Quantification of benzoic acid and sorbic acid was determined using HPLC-PDA analysis after distillation, whereas propionic acid was quantified with GC-FID. A significant set of validation data (accuracy, precision, linearity, recovery, etc) was acquired. A total of 212 samples were collected for analysis of naturally occurred preservatives, and preservatives were detected in 85 samples. Most of the detected samples showed less 10 mg/kg of preservatives. The results of this study provide fundamental data on naturally occurring preservatives in raw materials of functional foods. Moreover, building up a database of naturally occurring preservatives could solve problems in the current scientific data.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.111-119
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• 2004

A new type of drinkable yoghurt was prepared to develop a functional yoghurt. Skim milk containing 0.4-1.0％(w/v) water extract of omija(Schizandra chinensis Baillon) was fermented by the mixed strains of Lactobacillus acidophilus and Streptococcus thermophilus. Quality characteristics of the drinkable yoghurts were evaluated in terms of compositions, keeping-quality(pH, titratable acidity, number of viable cells) and sensory properties. The drinkable yoghurts added with water extract of Schizandra chinensis were composed of 2.92-3.03％ protein, 9.98-10.23％ lactose, 0.81-1.08％ fat, 16.21-16.64％ total solid, and 14.57-15.17％ solid-not-fat. The L values(brightness) were significantly lower in the yoghurts containing water extract of Schizandra chinensis than that of the control which had no water extract of Schizandra chinensis, while the a values(redness) and b values(yellowness) were significantly higher than those of the control. The pH, titratable acidity and number of viable cells of the lactic acid bacteria of all yoghurts were not changed during the storage at 4$^{\circ}C$ for 15 days, while the pH and titratable acidity were remarkedly changed during the yoghurts stored at 20$^{\circ}C$ for 15 days. The drinkable yoghurts containing 0.4％(w/v) water extract of Schizandra chinensis added 15％(w/v) oligosaccharide, or 0.6％(w/v) water extract of Schizandra chinensis added 20％(w/v) oligosaccharide had the highest sensory score in taste and overall acceptability among the treatments. From the results, Schizandra chinensis was a useful natural additive with the bioactive effect by provision of a acceptable physicochemical and sensory properties in the drinkable yoghurt.

• Korean Journal of Pharmacognosy
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• v.3 no.3
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• pp.151-160
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• 1972

Recent achievements of scientific research on the pharmacologic activities and the chemical problems of dammalene glycosides, which are considered to be effective principles of Korean ginseng, are reviewed and analyzed in view of structure-activity relationship. 1) S. Shibata and his co-workers detected 12 glycoside spots of dammalene series on the two dimensional T.L.C. of total glycoside fraction from Japanese ginseng, and designated them Ginsenoside Rx(x=a, b, c, g, h, etc.) in the order of increasing Rf-value. The aglycones of those glycosides were characterized to be protopanaxadiol for the Ginsenoside $Rx(x=a,\;b_{1},\;b_{2},\;c,\;d,\;e,\;f)$ and protopanaxatriol for the Ginsenoside $Rx(x=g_{1},\;g_{2},\;g_{3},\;h_{1}\;'h_{2})$. Using Korean ginseng as the material for our study, the author and his coworkers isolated a new dammalene glycoside(Panax Saponin C), which comes under the category of protopanaxadiol glycosides based on the classification of S. Shibata et al., and characterized this saponin to be the glycoside of protopanaxatriol series. Furthermore, Panax Saponin C dissociated into $two\;components(C_{1}\;and\;C_{2}-acetate)$ by acetylation, both of which returned to original Panax Saponin C by deacetylation. Based on this result, more than 13 glycoside components of dammalene series will be expected in the Korean ginseng. 2) The structures of protopanaxadiol and protopanaxatriol, the genuine aglycones of dammalene glycosides, are fully established to be structural analogues by S. Shibata and his co-workers, therefore antagonistic and/or analogical activities will be expected for the pharmacologic activities of these glycoside series of structural analogues. K. Takaki and his co-workers found central nervous system (CNS) stimmulant activity from the glycosides of protopanaxatriol series and CNS-depressant activity from the glycosides of protopanaxadiol series. On the other hand, the author and his co-workers found stimmulating activity on the protein synthesis from both the series of dammalene glycosides with delayed and long-lasting characteristics. This delayed and long-lasting characteristics were also observed in the anti-inflammatory activity of glycosides of protopanaxatriol series on their time course tendency. For the convenience's sake of argument, pluralistic pharmacologic activities of dammalene glycosides, which were observed by many workers at various pharmacologic site, may be classified into two main categories; one is pan-cellular activity and the other is organ specific activity to the certain tissue which is a mass of cells differentiated to a certain direction for their special functions in the body. Based on the data of K. Takaki and those of the authors, following assumption will be probable; Pharmacologic activities of both series of glycosides of protopanaxadiol and protopanaxatriol aglycones may be antagonistic on their tissue-specific activities and analogic on their pan-cellular activities. Therefore, the mixture of these two series of glycosides in an appropriate ratio, as the case of total extract of Korean ginseng, will be probably beneficial to the host by increasing the synthesis of some functional proteins, due to the additive action of pan-cellular activity, and with the disappearance of any significant behavioral symptoms due to the antagonism of tissue specific activity. This fact will probably be the main reason why classical trials of pharmacologists failed in re-discovering the efficacy of Korean ginseng with their behavioral test. 3) The author and his co-workers achieved the synthesis of $C^{14}-labelled\;Panax\;Saponin\;A\;on\;C_{25}-C_{27}\;position\;of\;aglycone$ in the interest of tracer studies in vivo. The method will be applicable to other dammalene glycosides regardless of their chemical structure. 4) The author and his co-workers converted chemically betulafolienetriol, a triterpene component of Betula platyphylla, to the protopanaxadiol, one of genuine aglycone of dammalene glycosides.

• Journal of Aquaculture
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• v.19 no.4
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• pp.275-280
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• 2006

Effect of the various sources of dietary additives on growth, body composition and shell color of abalone Haliotis discus hannai was investigated for 16 weeks. Forty juvenile abalone averaging 13.5 g were randomly stocked into 21 of 50 L plastic rectangular containers each. Eight kinds of additives were prepared for this study: four commercially available microalgae [Haeatococcus (Hae), Isochrysis galbana (Iso), Shizochytrium (Sch) and Spirulina (Spi)], three crustacean meals [krill meal (KM), shrimp head meal (Shm) and red crab meal (Rcm)], and green tea by-product (Gre). In addition, dry sea tangle (Dst), Laminaria japonica, as a control, was prepared. Casein, dextrin and a mixture corn oil and fish oil was protein, carbohydrate and lipid sources, respectively, in the experimental diets. The 2% each additive was included into the experimental diets. The experimental diets were fed to abalone once a day at the ratio of $1.5{\sim}2.0%$ total biomass of abalone with a little leftover throughout the 16-week feeding trial. Survival of abalone was not significantly (P>0.05) affected by the experimental diets. However, weight gain of abalone fed the all experimental diets containing the various sources of additives was significantly (P<0.05) higher than that of abalone fed the Dst diet. Weight gain of abalone fed the Spi diet was highest and Shi, KM and Iso diets in order. Shell length and the ratio of soft body weight to body weight of abalone was not significantly (P>0.05) affected by the experimental diets. However, shell width of abalone fed the all experimental diets containing the various sources of additives was significantly (P<0.05) higher than that of abalone fed the Dst diet. The shell color of abalone fed the Spi diet was improved the most distinctively and similar to that of natural abalone. Therefore, it can be concluded that the experimental diets with the various sources of additives (microalgae and crustacean meals) was effective to improve growth of abalone and dietary inclusion of Spirulina was most effective to improve shell color of abalone.

• The Korean Journal of Pharmacology
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• v.31 no.3
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• pp.365-375
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• 1995

The anemia-inducing strain of Friend virus (FVA) is a murine retrovirus which stimulates the proliferation of erythroid progenitor cells. The progenitor cells synthesized by FVA-stimulation are unable to proceed with differentiation and accumulate in the spleen resulting in splenomegaly in infected mice. Using FVA-inoculated mice as a model, we have investigated the antiretroviral effects of 2',3'-dideoxycytidine (ddC) and recombinant $interferon-{\alpha}-A\;(rIFN-{\alpha}-A)$ on FVA infection. The extent of the infection was determined by measuring the weights of the spleens. Daily intraperitoneal injection of ddC (100 mg/kg body weight), $rIFN-{\alpha}-A$ (10 KU/mose) and the combination of both drugs to FVA inoculated mice for 18 days resulted in suppression of the growth of spleens by 15.1%, 52.7% and 61.6%, respectively. When ddC was dissolved in drinking water (0.1 mg/ml) and administered to a group of FVA inoculated mice ad libitum, and $rIFN-{\alpha}-A$ (10 KU/mouse) was intraperitoneally injected daily to another group of ddC (0.1 mg/ml) drinking mice for 18days, the growth of spleens was suppressed by 38.4% and 83.2%, respectively. These results indicate that administration of ddC via drinking water is more effective in suppressing FVA infection than the daily injection of ddC, and that the combined effects ddC and $rIFN-{\alpha}-A$ are not synergistic but additive. In order to determine whether ddC treatment alters the characteristic of the progenitor cells with respect to $Ca^{++}$ uptake, $Ca^{++}$ uptake in erythroid cells and the effect of cyclohexyladenosine (CHA) on the $Ca^{++}$ uptake were studied. $Ca^{++}$ uptake in the erythroid progenitor cells was about 20-fold greater than in mouse erythrocytes and the inhibition of $Ca^{++}$ uptake by CHA was the greatest in the progenitor cells from FVA infected mice which were treated with ddC. The inhibition was obviated by theophylline. Results of CHA binding studies showed that the erythroid progenitor cells contain both high and low affinity CHA binding sites, whereas mose erythrocytes contain only the low affinity CHA binding sites.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.382-387
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• 2007

The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activity of sodium phytate (SPT) against Salmonella typhimurium in tryptic soy broth with different pHs and in chicken, pork and beef. In tryptic soy broth, SPT at the concentrations of 0.1, 0.5, and 1.0% effectively inhibited the growth of Salmonella typhymurium in a concentration-dependent manner. At pH 5.5-7.0 similar to meat pHs, 1% SPT almost completely inhibited the bacterial growth. The inhibitory effect of SPT was stronger at pH 7.0 than pH 5.5. In chicken, pork, and beef, SPT at the concentrations of 0.1, 0.5, and 1% significantly inhibited the growth of Salmonella typhimurium in a dose-dependant manner (p<0.01). The addition of 1% SPT in the meats significantly increased the meat pHs. These results indicate that SPT is very effective for inhibition of bacterial growth as a muscle food additive for increasing food safety and functions.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.37-44
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• 2007

The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Although phosphates have never been classified as antimicrobial agents, a number of investigators have reported that phosphates have antimicrobial activities. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activities of sodium phytate(SPT), sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP) on Escherichia coli O157:H7 on tryptic soy broth and in beef, pork and chicken. In tryptic soy broth, SPT, SPP and STPP at the concentrations of 0.05, 0.1, and 0.5% effectively inhibited the growth of Escherichia coli O157:H7 in a concentration-dependent manner. The bactericidal activity of SPT was the stronger than that of SPP or STPP at the same concentrations. In addition, the antibacterial effects of SPT, SPP and STPP at the concentrations of 0.05, 0.1, 0.3, and 0.5% on Escherichia coli O157:H7 were also investigated in raw or cooked meats including beef, pork and chicken. SPT, SPP and STPP significantly inhibited the bacterial growth in a dose-dependant manner (p<0.05). The bactericidal effect of SPT was stronger than that of SPP or STPP. The addition of SPT, SPP and STPP in meats increased meat pHs. SPP and STPP also increased the levels of soluble orthophosphate in meats but STP did not. These results indicate that SPT is very effective for inhibition of bacterial growth and that can be used as a muscle food additive for increasing functions of meats.

• Korean Journal of Agricultural Science
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• v.27 no.1
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• pp.25-32
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• 2000

This experiment was conducted to investigate the effect of feeding monensin on the growth performance and ruminal fermentation characteristics of Han-Woo cattle. Seventy two uncastrated Han-Woo male cattle(BW 267 kg) were randomly allotted to 0, 22, and 33 ppm monensin treatments, three replicates per treatment and eight heads per replicate. Animals were kept in an open barn for an 140-d feeding trial, Concentrates containing different levels of monensin and rice straw cut in 15cm length were fed ad libitum separately. The results obtained from this study were summarized as follows. 1. No significant difference was found in daily gain by monensin feeding. 2. Monensin did not affect the total feed (concentrate + roughage) intake: however, as the monensin level increased, the total feed intake tended to decrease, resulting in 5 % reduction in 33 ppm monensin treatment. 3. Although no significant difference was found among three treatments, 22 and 33 ppm monensin improved the feed efficiency(total feed/gain) by 5.2 % and 5.1 %, respectively, as compared to the 0 ppm monensin treatment. 4. Monensin did not affect the concentrations of ruminal total VFA and acetic acid consistently. Although not significant, monensin feeding of 22 and 33 ppm caused marked increase in ruminal propionic acid concentration, 13.8 % and 19.3 %, respectively. Ruminal butyric acid concentration decreased as monensin level increased. Monensin feeding, regardless of level, decreased the A/P ratio by 12.5 %. In conclusiuon, monensin feeding increased the propionic acid concentration, and decreased the butyric acid concentration and A/P ratio in the rumen. Animals fed monensin consumed less feed, causing the improvement in feed efficiency. Thus, monensin appeared to be a useful feed additive, directing the rumen fermentation in a more productive way. Feed efficiency improved similarly both in 22 and 33 ppm monensin treatments, indicating that 22 ppm might be good enough rather than the 33 ppm monensin level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1006-1016
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• 2011

Saltwort (Salicornia herbacea L.), as a natural additive for regulating Mul-kimchi fermentation, was assessed for physicochemical and sensory characteristics of Yulmoo Mul-kimchi during storage. Saltwort in the form powder was directly added to the Yulmoo Mul-kimchi preparation at 0 (control), 1, 3, 5, and 7% (w/v) per weight of salt to evaluate their physicochemical, sensory, and microbiological characteristics in storage at $10^{\circ}C$ for 30 days. The pH values of all treatments were high, indicating a less acidic environment in all treatments compared to those of the control sample throughout the preservation period. Total acidity increased with storage time as is usually seen with normal kimchi fermentations, whereas the increases were more gradual in the 3 and 5% treatments. The increases in total vitamin C continued until days 6 (control) to 13 (7%), and were different according to the amount of added saltwort and then they decreased after each peak. The fluctuation in reducing sugars fol owed a similar trends of total vitamin C content by showing an initial increase, followed by a decrease based on the saltwort concentration and storage day. The 5% treatment was most effective for suppressing the increase in turbidity among all treatments. The 3 and 5% treatments showed the highest lactic acid bacteria counts during the entire preservation period. In the sensory evaluation results, adding saltwort at more than 3% concentration attained an overall higher scores of acceptability with respect to color, smell, taste, fresh taste, sour taste, crisp, and overall acceptability characteristics. In conclusion, adding saltwort, particularly at concentrations of 3 and 5% extended the preservation period of Yulmoo Mul-kimchi by retarding fermentation effectively.

• Korean Journal of Environmental Biology
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• v.40 no.3
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• pp.267-274
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• 2022

Excess nitrogen (N) flowing from livestock manure to water systems poses a serious threat to the natural environment. Thus, livestock wastewater management has recently drawn attention to this related field. This study first attempted to obtain the optimal conditions for the further volatilization of NH₃ gas generated from pig wastewater by adjusting the amount of injected magnesia (MgO). At 0.8 wt.% of MgO (by pig wastewater weight), the volatility rate of NH₃ increased to 75.5% after a day of aeration compared to untreated samples (pig wastewater itself). This phenomenon was attributed to increases in the pH of pig wastewater as MgO dissolved in it, increasing the volatilization efficiency of NH₃. The initial pH of pig wastewater was 8.4, and the pH was 9.2 when MgO was added up to 0.8 wt.%. Second, the residual ammonia nitrogen (NH₄⁺-N) in pig wastewater was removed by precipitation in the form of struvite (NH₄MgPO₄·6H₂O) by adjusting the pH after adding MgO and H₃PO₄. Struvite produced in the pig wastewater was identified by field emission scanning electron microscopy (FE-SEM) and X-ray diffraction (XRD) analysis. White precipitates began to form at pH 6, and the higher the pH, the lower the concentration of NH₄⁺-N in pig wastewater. Of the total 86.1% of NH₄⁺-N removed, 62.4% was achieved at pH 6, which was the highest removal rate. Furthermore, how struvite changes with pH was investigated. Under conditions of pH 11 or higher, the synthesized struvite was completely decomposed. The yield of struvite in the precipitate was determined to be between 68% and 84% through a variety of analyses.