• 한국안광학회지
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• 제7권2호
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• pp.189-195
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• 2002

점안액 보존제 성분으로 이용되는 Benzalkonium Chloride(BAC)가 배양 각막 상피세포에 미치는 영향을 조사하기 위해 본 연구를 시행하였다. BAC를 세포에 0.0001%~0.01%로 15분 동안 처리하여 24시간 후 회복 효과를 조사하였다. MTT assay를 이용하여 세포 생존율을 산정하고 Hoechst 33342로 염색질 응축을 조사하였다. Fas 발현 여부를 조사하기 위해 western blot과 immunocytochemistry를 이용하였으며 DNA fragmentation은 agarose gel을 이용한 전기영동을 시행하였다. BAC를 0.005% 이상 처리하면 세포괴사가 일어나는 반면에 저농도의 BAC는 세포고사를 유도하는 것으로 나타났으며 BAC로 Fas 발현이 유도될 수 있다는 것을 보여주고 있다. 본 연구를 통해 점안액의 대표적인 보존제인 BAC의 부작용에 대한 각막세포 차원의 연구가 필요하며 세포독성이 없는 새로운 보존제의 개발이 필요한 것으로 나타났다.

• 농업과학연구
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• 제13권1호
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• pp.130-138
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• 1986

즉석에서 이용할 수 있는 생고추의 파쇄 제품을 개발하기 위한 기초자료를 얻기 위하여 생고추를 파쇄한 후 밀봉함에 있어서의 첨가물질, 포장재료, 저장온도 및 기간이 제품의 품질 성분에 마치는 영향을 검토하여 다음과 같은 결과를 얻었다. 1. 파쇄한 생고추에 15%의 Sodium chloride를 첨가하면 Sodium chloride 무첨가구에 비하여 산도, Capsanthin 및 Capsaicin 잔존량 면에서 효과가 현저하였다. 2. 파쇄한 생고추의 밀봉 저장에는 Polyethlene film 보다 Polyvinylidene chloride film이 효과적이었다. 3. 파쇄한 생고추를 Polyvinylidene chloride film으로 밀봉 저장할 정우 Capsanthin의 분해는 온도가 높을수록 심하였고 Capsaicin의 분해는 저장 초기에 빨랐으며 Sodium chloride 첨가에 의하여 현저하게 저하하였다. 4. 저장중에 있어서 Vitamin C의 분해는 저온에서 보다 고온에서 심하였고 Sodium chloride 첨가에 의하여 상당히 억제되었다. 5. 저장중의 총균수 및 젖산균수의 증가는 Sodium chloride 첨가에 의하여 크게 억제되었고 저장온도에 따르는 차이는 거의 인정되지 않았다.

• 한국축산식품학회지
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• 제37권5호
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• pp.752-763
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• 2017

Marine fish skin peptides (FSP) have been widely studied due to their antioxidant and antimicrobial properties. We aimed to use a natural antioxidant, FSP, to replacing synthetic preservatives in a pork patty model, which is safer for human body. Moreover, nano-liposome technology can be applied for masking the fishy smell and improving the stability of this peptide. Therefore, in this study, the effects of FSP and FSP-loaded liposomes (FSPL) on pork patty were evaluated through the tests of thiobarbituric acid reactive substances (TBARS), color, cooking loss, texture, volatile basic nitrogen (VBN), and the pH value, during 14 d of refrigerated ($4^{\circ}C$) storage. The results showed that all FSP-treated patties had lower TBARS values than control patties, which indicated an inhibitory effect of FSP on lipid oxidation. This effect in the patties depended on the FSP concentration. However, FSPL-treated patties showed significantly higher and undesirable TBARS values compared to the control, and this effect depended on the FSPL concentration. None of the physicochemical results showed remarkable changes except the pH and VBN values. Therefore, this study provides evidence that FSP has great potential to inhibit the lipid oxidation of pork patties and is capable of maintaining the quality and extending the shelf life. However, it is necessary to study the application of FSP treatments greater than 3% to improve the antioxidant effect on pork patties and search for other coating materials and technology to reduce the drawbacks of FSP.

• 한국축산식품학회지
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• 제35권4호
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• pp.564-571
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• 2015

Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substance (TBARS) values, and microbial populations were determined during storage at 4℃ for 14 d. The color of pork patties treated with procyanidin showed lower lightness and higher redness values than untreated controls, and procyanidin treatment reduced pH values significantly (p<0.05). VBN values decreased significantly (p<0.05) with the 0.3% procyanidin treatment and increased significantly (p<0.05) during storage. TBARS values were markedly lower in procyanidin-treated meat than in the untreated control. In addition, procyanidin suppressed total bacterial colony and Escherichia coli counts significantly (p<0.05) relative to the control samples. Our findings suggest that procyanidin could be used as a food preservative in pork patties due to its natural antioxidation and antimicrobial activities, and that it may contribute to an improved healthy diet.

• 한국조리학회지
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• 제9권4호
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• pp.69-80
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• 2003

To develope natural food preservatives antimicrobial effect of the natural products against food-related bacteria and yeast The purpose of this study was evaluate antimicrobial effect of the citrus seeds. antimicrobial activities of methanol extracts from the citrus seeds investigate against Escherichia coli O26, Staphylococcus aureus 6358, Saccharomyces cerevisiae IBM 4274, Bacillus licheuiformis 9945a and Alcoligenes faecalis. Citrus seeds is containing to moisture 4∼6.5%, curd protein 11∼15%, curd lipid 32∼46%, curd carbohydrate 22∼45 % and ash 2∼4 %, that is containing to flavornoid 12∼48mg% and phenolic compound 22∼53mg%. Solidity content of the methanol extract from the citrus seeds was 0.8∼1.2%. Almost all of the methanol extracts from citrus seeds exhibited growth inhibiting activities for most of microorganisms tested. The methanol extracts from Citrus grandis, C. sunki, C. sulcata showed the growth inhibitory effects against Escherichia coli O26. The methanol extracts from C. obovoidea, C. sulcata, C. aurantium showed the growth inhibitory effects against Staphylococcus aureus 6358. The methanol extracts from C. obovoidea, C. sulcata, C. tangerina showed the growth inhibitory effects against Saccharomyces cerevisiae IBM 4274. The methanol extracts from C. obovoidea, C sunki, C. sulcata, C. tangerinan, C. natsudaidai, C. iyo, C. aurantium showed the growth inhibitory effects against Bacillus licheuiformis 9945a. The methanol extracts from C. obovoidea, C sunki, C. sulcata, C. aurantium showed the growth inhibitory effects against Alcoligenes faecalis. Among this especially, Showed growth inhibiting activity of the methanol extracts from Citrus sulcata that about microorganisms investigated. If apply searching suitable application method about such the citrus seeds antimicrobial activity, role as good antimicorbial material in storage or cooking of food, processing is expected.

• 한국식품저장유통학회지
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• 제9권3호
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• pp.345-350
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• 2002

칡 추출물에 감마선을 조사하여 색상 개선, 항산화성 및 항균성에 미치는 영향을 검토하였다. 칡 추출물은 methanol 과 acetone으로 추출하였으며, 감마선은 10, 20 그리고 30 kGy로 조사하였다. 칡 추출물은 감마선 조사 선량이 증가할수록 명도(Hunter color L-value)가 증가하였으며, 적색도(a값) 와 황색도(b값)은 감소하는 경향을 보여줬다. 칡 추출물의 항산화력(TBARS)은 acetone 추출물보다 methanol 추출물이 더 높았다. 전자 공여능 측정 결과는 methanol 추출의 경우 비조사구와 조사구 모두 비슷한 활성을 보여줬으나 acetone 추출의 경우 감소하는 경향을 보여줬다. 칡 추출물의 용매별 및 감마선 조사 선량에 따른 항균효과는 acetone 추출의 경우, B. subtilis, B, natto, B, megaterium, S, aureus, Sal, typhymurium and E coli.등 모든 균주에 대체적으로 높은 항균 활성을 나타냈으나, methanol 추출의 경우에서는 Sal. typhymurium과 E. coli을 제외하고 항균 활성을 나타내었다. 또한 칡 추출물은 30 kGy까지 감마선을 조사했을 때, 추출물의 생리활성이 감소하는 경향은 나타나지 않았다. 따라서 칡 추출물을 감마선 조사 후, 식품 보존제 및 화장품 원료로서 가능성이 있을 것으로 생각된다.

• Journal of Dairy Science and Biotechnology
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• 제35권3호
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• pp.152-161
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• 2017

Cheese is an excellent substrate for yeast and mold growth. These organisms can cause cheese spoilage, resulting in significant food wastage and economic losses. In the context of cheese spoilage, the presence and effects of spoilage or pathogenic bacteria are well documented. In contrast, although yeasts and molds are responsible for much dairy food wastage, only a few studies have examined the diversity of spoilage fungi. This article reviews the spoilage yeasts and molds affecting cheeses in various countries. The diversity and number of fungi present were found to depend on the type of cheese. Important fungi growing on cheese include Candida spp., Galactomyces spp., Debaryomyces spp., Yarrowia spp., Penicillium spp., Aspergillus spp., Cladosporium spp., Geotrichum spp., Mucor spp., and Trichoderma spp.. In addition, several mold spoilage species, such as Aspergillus spp. and Penicillium spp., are able to produce mycotoxins, which may also be toxic to humans. There are many ways to eliminate or reduce toxin levels in foods and feeds. However, the best way to avoid mycotoxins in cheese is to prevent mold contamination since there are limitations to mold degradation or detoxifications in cheese. Chemical preservatives, natural products, and modified atmosphere packaging have been used to prevent or delay mold spoilage and improve product shelf life and food safety.

• 한국식품위생안전성학회지
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• 제16권2호
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• pp.89-95
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• 2001

한약재 중에서 항균성 물질을 찾고자하는 연구의 일환으로 실험균의 생육에 대한 항생제와 보존료의 영향을 조사하였고, 각종 한약재 물추출물의 항균성을 조사하였다. 오미자 물추출물은 모든 실험균에 대하여 공통적으로 생장 저해를 나타내었다. 오미자 추출물의 농도별 항세균능을 살펴본 결과, 0.2%이상 첨가할 경우 시간의 경과에 따른 Escherichia coli W3110과 Enterobactey cloacae MG82 및 Salmonella typhimurium의 증식을 크게 억제할 수 있었다. 오미자 추출물을 첨가하지 않은 대조구에 있어서 Escherichia coli W3110의 평균 비증식 생장속도는 0.514 (hr￣)이었고, Enterobacter cloacae MG82는 0.381(hr￣)이었고, Salmonella typhimurium은 0.489(hr￣)이었다. 오미자 추출물을 0.2% 첨가할 경우 Escherichia coli W3110과 Enterobacter cloacae MG82 및 Salmonella typhimurium의 평균 비증식 생장속도는 대조구에 비해 각각 1.26배, 2.23배, 1.50배 감소하였으며, 최소 저해 농도는 0.25%로 강한 항균활성을 보였다. 오미자 추출물은 Enterobacter cloacae MG82에 대해 가장 큰 증식 저해효과를 나타내었다.

• 한국식품영양학회지
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• 제30권2호
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• pp.181-190
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• 2017

Functional foods are of great significance since our society is accelerating into aging. An aging society has many physiological metabolic diseases such as hypertension, diabetes, heart disease, cancer, dementia and geriatric diseases. Fundamental treatments for the elderly are almost impossible and the social burden is heavy. If these diseases can be prevented or alleviated by improving dietary habits using functional foods, the significance would be very large. Pomegranate has been found to have 124 different kinds of phytochemicals. Polyphenols have a wide range of protective effects including various physiological metabolic diseases and cancers. It is necessary to develop functional foods such as preservatives and food extenders which can contribute to food safety, required in the food industry, by using such bioactive substances. Pomegranates have been reported to decrease the impact of many serious illnesses. There is a considerable amount of bioactive substances in the peel of a pomegranate, which has potent anticancer, antioxidant, antimicrobial and anti-apoptotic properties. Unfortunately, the peel is typically discarded after processing. Despite knowledge regarding the bioactive substances in the pomegranate peel and peel extracts, including their functionality and diversity, the knowledge is not well known by consumers in general. The aim of this study was to review up to date research trends for processing and developing new functional foods by utilizing nutritional functional substances, favourite food materials, and materials for processing food contained in pomegranate peels and pomegranate peel extracts. This study will summarize the data found in pomegranate peel and pomegranate peel extract literature mainly recently published in Science Direct. There are polyphenolic compounds (ellagitannins, punicalagin, proanthocyanidin, flavonoids, polysaccharides, etc.) in the fruit peel, making up about 50% of the pomegranate's weight. The polyphenol content of a pomegranate fruit peel is 149.91 mg/g, which is about 100 times higher than the juice. Paying attention to the fact that the ellagitannin content (14.22 mg/g) in the fruit peel is also twice as high as that of the fruit juice and seeds, that confirms the possibility of utilizing the peel as a food ingredient capable of developing new, functional bioactive foods.

• 한국식품과학회지
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• 제20권1호
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• pp.40-44
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• 1988

김치의 저장성 향상을 위해, 유기산염인 Na-acetate와 Na-malate의 산미완충작용을 점검하였고, 이를 김치에 첨가하여 K-sorbate와 K-sorbate+acetic acid의 보존효과와 교하였다. 산미와 유기산염의 완충능력은 동일산도에서 산염이나 완충용액의 완충효과에 따라 pH가 달라지며 산미의 강도도 다르게 느낌을 알 수 있었다. 이때 산과 산염의 비율이 적절하게 이루어진 연후에 완충작용을 나타내고 있었다. 김치시료중 첨가구들은 모델김치(Control)에 비해 모두 가식기간을 뚜렸하게 연장 시켰다. 0.3% Na-acetate와 0.3% Na-malate는 김치발효중 유기산이 생성되면서 산미완충 작용을 나타내어 산도에 비하여 pH는 높고 산미는 적게 느끼게하며 K-sorbate보다는 가식 기간을 연장시키는 것으로 나타났다. K-sorbate와 K-sorbate+acetic acid는 미생물 생육을 지연시키며 후자가 전자보다 우수한 숙성 지연 효과를 나타내었다.