• Environmental Mutagens and Carcinogens
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• v.11 no.2
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• pp.118-133
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• 1991

신생랫드를 이용한 다장기 발암모델의 전암단계 병변에서 간장의 GST-P 활성도와 발암 과정에 영향을 미치는 phenobarbital (PB)의 발암촉진효과 및 병리조직학적 소견을 관찰하였다. 신생랫드를 150마리 3군으로 나누어 diethylnitrosamine (DEN : 100mg/kg,i,p.), N-me-thyl-N-nitrosourea (MNU : 20mg/kg,i,p.), N-bis(2-hydroxypropyl)nirtosamine(DHPN : 0.1% D. W)을 각각 0, 3, 6 주에 투여하였다. 또한 PB (0.5% in basal diet)를 7주부터 계속 투여하여 8, 12, 20주에 경시적인 부검을 실시하였다.

• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.253-256
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• 2001

Irradiation of food is not only used for sanitation purposes but can be used for processing techniques to reduce or eliminate toxic or undesirable compounds on food. Irradiation wag effective to reduce the allergenicity of food by modification of the structure of proteins causing allergy reactions. Volatile N-nitrosmaine was reduced or eliminated by irradiation in the model system study and the breakdown products by irradiation did not recombine under human stomach conditions (pH 2,3, and 4,37$^{\circ}C$). The possibility of residual chlorophyll b reduction by irradiation was also found, and the model study indicated that irradiation be used to destroy chlorophyll b, resulting in protection from photooxidation in oil without acceleration of lipid oxidation during irradiation. In this paper, several on-going research projects for the application of food irradiation as a new processing technique are introduced, including reduction of food allergens, breakdown of volatile N-nitrosamine and residual chlorophyll b.