• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.280-285
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• 1995

To develop natural food preservatives, antimicrobial effect of the ethanol extract of leaf mustard against E. coli and S. aureus were examined in terms of compositions and leakage of cellular materials in the microorganisms treated with the extract. No effect of the concentration of ethanol extract on the fatty acid composition of E. coli and S. aureus at logarithmic phase was showen, but the content of palmitic and palmitoleic acid of E. coli slightly increased and decreased, respectively, and the content of palmitic and margaric acid of S. aureus slightly increased, when compared to each control. Ethanol extract did not affect most of the amino acids E. coli and S. aureus at logarithmic phase ; however, some of them(proline, glycine, valine and histidine of E. coli and proline, methionine and histidine of s. aureus) were elevated and some other amino acid(aspartic acid, glutamic acid, tyrosine and arginine of E. coli and aspartic acid, glutamic acid, glycine, alanine and lysine of Staph. aureus) found to be decreased. The amount of cell body protein leaked from E. coli and S. aureus increased to 1.02 and 0.22mg/g cell weight, respectively, as compared to controls. Similarly, the substances with absorbance at 260 nm from E. coli and s. aureus increased to 0.12 and 0.06mg/g cell weight, respectively.

• Journal of the Korea Furniture Society
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• v.27 no.1
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• pp.26-34
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• 2016

Lacquer has a high value as a coating of typical arts and crafts in East Asia including Korea, Japan, and China and traditional representative of the gorgeous satin that is fit to the cultural conditions of each region. Lacquer is harmless to the human body and its robustness, preservatives, moth proofness, and strong heat resistance can maintain a long life. It seems that it will be able to make a significant contribution to create a variety of products if we continually study and raise the productivity and quality of the goodness of these lacquer. In this context, we reviewed the Pitae lacquer wares, which is one of the lacquer of traditional techniques that can be applied to the development of daily necessities and cultural product. Joining the goodness of harmless and environment-friendly lacquer and the characteristics of the leather that can produce a variety of physical beauty can develop household goods of tradition and modernity in harmony. It is worthwhile re-interpreting the tradition in the aspect that we can develop our culture from a modern, plastic, and artistic point of view.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.11
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• pp.4427-4432
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• 2010

Parabens have been widely used as preservatives in cosmetics due to the presumed low toxicity and long history of safe use. However, recent studies have shown the potent toxicity of parabens. In order to know if electrolyzed reduced water could suppress the oxidative DNA damage of HDF cell by methylparaben, one of the frequently used parabens, we performed comet assay in this study. As a result, interestingly, electrolyzed reduced water could suppress methylparaben-induced oxidative DNA damage in HDF cells.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.218-223
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• 2000

The objective of this study was to investigate the effectiveness of preservatives for extending storage life and maintaining the quality of minimally processed Chinese cabbage. Cut Chinese cabbage was treated with either 1% CaCl2, 1% NaCl, 3% sucrose, 1% Ca-lactate, 1% vitamin C, 0.05% chitosan＋1% vitamin C, 0.1% Sporix＋1% vitamin C or hot water(6$0^{\circ}C$) and then packed with polyethylene film(60${\mu}{\textrm}{m}$) and stored at either 2$0^{\circ}C$ or 4$^{\circ}C$. To evaluate biochemical changes and quality of minimally processed Chinese cabbage, the samples were tested to determine the amount of vitamen C, titratable acidity, organic acid and fiber contents. Changes in color were also examined. The quality of kimchi prepared form minimally processed cabbage was affected by the treatments. REsults indicate that the minimally processed Chinese cabbage treated with either 1% CaCl2 at 2$0^{\circ}C$ and 4$^{\circ}C$ or 1% NaCl at 2$0^{\circ}C$ minimized biochemical changes in plant tissue and those treatments were most effective in maintaining product quality. The cabbage treated with 1% vitamin C or 1% NaCl at 4$^{\circ}C$ resulted in kimchi with improved color, texture, flavor and the best overall acceptability, as determined by a sensory test.

• Journal of Dairy Science and Biotechnology
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• v.37 no.2
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• pp.83-93
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• 2019

Food spoilage by fungi is responsible for considerable food waste and economical losses. Among the food products, fermented dairy products are susceptible to deterioration due to the growth of fungi, which are resistant to low pH and can proliferate at low storage temperatures. For controlling fungal growth in dairy products, potassium sorbate and natamycin are the main preservatives used, and natamycin is approved by most countries for use in cheese surface treatment. However, a strong societal demand for less processed and preservative-free food has emerged. In the dairy products, lactic acid bacteria (LAB) are naturally present or used as cultures and play a key role in the fermentation process. Fermentation is a natural preservation technique that improves food safety, nutritional value, and specific organoleptic features. Production of organic acids is one of the main features of the LAB used for outcompeting organisms that cause spoilage, although other mechanisms such as antifungal peptides obtained from the cleavage of food proteins and competition for nutrients also play a role. More studies for better understanding these mechanisms are required to increase antifungal LAB available in the market.

• Biomedical Science Letters
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• v.26 no.4
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• pp.383-388
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• 2020

Ingestion of food contaminated with microorganism, if not always, could lead to severe health problem. Preservatives has been added to food to prevent food from being contaminated with microorganism. But, these have potential to threaten the health. Therefore, much effort has been taken to find the safe materials showing the anti-microbial activity. In this study, we investigated the anti-bacterial activity of Oenothera lamarckiana aerial part extract against eight bacteria strain. In paper disc assay, extract inhibited the growth of Staphylococcus aureus, Methicillin-resistant S. aureus, Bacillus cereus and Shigella dysenteriae at 200 μg/disc, but not against Escherichia coli, E. coli O157:H7, Salmonella Typhi and S. enteritidis. Minimum inhibitory concentration (MIC) against Staphylococcus aureus, Methicillin-resistant S. aureus, Bacillus cereus and Shigella dysenteriae is 250, 250, 500 and 500 μg/mL, respectively. Compared with reported MIC of other plant resources, O. lamarckiana aerial part extract showed the relatively high anti-bacterial activity. O. lamarckiana aerial part could be suitable for the preservative development. But, it still remains to be studied to evaluate safety and so on.

• Journal of the korean society of oceanography
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• v.34 no.2
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• pp.95-112
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• 1999

To investigate a phytoplankton community structure and its biomass distribution in the Korea Strait, phytoplankton pigments were quantitatively measured by HPLC method, with hydro-graphic conditions in August and October, 1996. The measured chi. a concentrations were in the range of 7.1-1,280.7 ng/1. Horizontal distribution pattern of chi. a in summer (August) was very different from that of autumn (October). High concentration of chi. a occurred near the coast with relatively low salinity (< 33%). Vertically, the highest concentrations of pigments at most of the stations were found near the surface and above the thermocline. The maximum concentration of chi. a in October was four times higher than in August. It was notable to measure relatively high concentration of chi. b up to 190.8 ng/1 in the study area, since chi. bcontaining green algae and prochlophytes have been ignored because of their minute size and sensitivity to common preservatives. Major carotenoids detected were fucoxanthin, zeaxanthin, 19'-hexanoyloxyfucoxanthin, and prasinoxanthin. Diatoms were the dominant group with secondary important groups as pryrnnesiophytes and cyanobacteria for the biomass of phytoplankton for both cruises. The dominant species of diatoms in summer were Thalassiosira sp. and Chaetoceros peruvianus. As minor groups, prasinophytes, crysophytes, and cryptophytes were confirmed by their marker pigments and dinoflgellates by microscopical observation. Degradation products of chi. a was minor. Interestingly, at 200 m depth of St A4, the deepest station in the western channel of the Korea Strait, substantial amounts of chi. a including fucoxanthin, 19'-hexanoyloxyfucoxanthin, chi. b, and degradation products of chi. a was measured from both cruises. Higher concentration (2-3 times) of those pigments were detected from samples in summer than in autumn. Small decrease in concentration of phosphate at this depth of St. A4 was also observed. It suggested that this bottom cold water was transported from the subsurface water with biomass of active phytoplankton, which was sunk and flowed southward.

• Toxicological Research
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• v.21 no.2
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• pp.99-105
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• 2005

Photo-mutagenic compounds have been known to alter skin cancer rates by acting as initiators or by affecting subsequent steps in carcinogenesis. The objectives of this study are to investigate the utility of photo-chromosomal aberration (photo-CA) assay for detecting photo-clastogens, and to evaluate its ability to predict rodent photocarcinogenicity. Photo-CA assay was performed with five test substances that demonstrated positive results in photo-carcinogenicity tests: 8-Methoxypsoralen (photoactive substance that forms DNA adducts in the presence of ultraviolet A irradiation), chlorpromazine (an aliphatic phenothiazine an alpha-adrenergic blocking agent), lomefloxacin (an antibiotic in a class of drugs called fluoroquinolones), anthracene (a tricyclic aromatic hydrocarbon a basic substance for production of anthraquinone, dyes, pigments, insecticides, wood preservatives and coating materials) and Retinoic acid (a retinoid compound closely related to vitamin A). For the best discrimination between the test substance-mediated genotoxicity and the undesirable genotoxicity caused by direct DNA absorption, a UV dose-response of the cells in the absence of the test substances was firstly analyzed. All 5 test substances showed a positive outcome in photo-CA assay, indicating that the photo-CA test is very sensitive to the photo-genotoxic effect of UV irradiation. With this limited data-set, an investigation into the predictive value of this photo-CA test for determining the photo-carcinogenicity showed that photo-CA assay has the high ability of a test to predict carcinogenicity. Therefore, the photo-CA test using mammalian cells seems to be a sensitive method to evaluate the photo-carcinogenic potential of new compounds.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.427-434
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• 2016

Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus plantarum, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium infantis, and Bifidobacterium breve were used as yogurt starter cultures in commercial starters. Among these strains, L. rhamnosus and L. paracasei showed the highest production of benzoic acid. Therefore, the use of L. rhamnosus, L. paracasei, S. thermophilus, and different incubation temperatures were examined to optimize benzoic acid production. Response surface methodology (RSM) based on a central composite design was performed for various incubation temperatures (35-44℃) and starter culture inoculum ratios (0-0.04%) in a commercial range of dairy fermentation processes. The optimum conditions were 0.04% L. rhamnosus, 0.01% L. paracasei, 0.02% S. thermophilus, and 38.12℃, and the predicted and estimated concentrations of benzoic acid were 13.31 and 13.94 mg/kg, respectively. These conditions maximized naturally occurring benzoic acid production during the yogurt fermentation process, and the observed production levels satisfied regulatory guidelines for benzoic acid in dairy products.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.565-570
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• 2013

This study investigated the detection of naturally occurring preservatives in fermented soybean products. Benzoic acid was identified in all of the analyzed samples (gochujang, ganjang, doenjang, and cheonggugjang). The amounts of benzoic acid were in the range of 0.85-11.69 ppm in gochujang, 1.13-7.95 ppm in ganjang, 0.74-17.77 ppm in doenjang, and 1.03-7.64 ppm in cheonggugjang. Propionic acid was found in 24 of 29 gochujang samples, 21 of 30 ganjang samples, 31 of 33 doenjang samples, and 28 of 30 cheonggugjang samples. The amounts of propionic acid ranged from N.D. (not detected) to 49.29 ppm in gochujang, N.D. to 144.67 ppm in ganjang, N.D. to 309.14 ppm in doenjang, and N.D. to 113.07 ppm in cheonggugjang. Among the fermented soybean products, doenjang had the highest average benzoic acid content whereas cheonggugjang had the highest average propionic acid content.