• Journal of Food Hygiene and Safety
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• v.32 no.4
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• pp.321-328
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• 2017

Fusarium graminearum is a mycotoxigenic plant pathogen, which could remain in harvested barley grains and produces mycotoxins at preferable conditions during storage. To elucidate the factors affecting contamination of Fusarium and Fusariotoxin in hulled barley during storage, three hulled barley grain samples were collected from Jeolla province. Moisture content of each sample was adjusted to 14% and 20%, respectively, then stored in two warehouses where temperature was controlled differently: one controlled below $12^{\circ}C$, and the other with no control. While monitoring temperature and relative humidity of warehouses hourly, grain moisture content, Fusarium occurrence, and mycotoxin level was analyzed at 1, 3, 6, and 12 month after storage. The average monthly temperature and relative humidity ranged $3{\sim}29^{\circ}C$, and 58~70% in warehouse without temperature control, whereas $3{\sim}13^{\circ}C$ and 62~74% in warehouse controlled below $12^{\circ}C$. Grain moisture content of the samples decreased in both warehouses except 14% samples which increased in the warehouse with temperature control. Fusarium frequency of the contaminated grains decreased continuously in the warehouse without temperature control. But in the warehouse below $12^{\circ}C$, Fusarium decreasing rate was slower because of high grain moisture content. In most samples, nivalenol was detected more in the warehouse without temperature control after 12 month but there was little difference after 1, 3, and 6 month. Therefore, it will be efficient to store hulled barley in the warehouse controlled below $12^{\circ}C$ to reduce Fusarium contamination when the barley is not dried properly. In addition, when storage period exceeds 12 month, it is recommended to store hulled barley in a warehouse controlled below $12^{\circ}C$ to reduce nivalenol contamination.

• Horticultural Science & Technology
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• v.32 no.3
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• pp.279-288
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• 2014

To understand changes in composition and distribution of nutrients during early shoot growth of persimmon, organic compounds and inorganic elements of terminal shoots were analyzed for about 40 days from the time of foliation. Sample shoots were collected from mature 'Fuyu' trees for this three-year experiment and they were divided to stem, leaves, and the fruits including flower buds at the earliest stage. During shoot growth, concentration of soluble sugars increased in both leaves and fruits, but that of starch increased only in leaves. Those of amino acids tended to decrease in all the parts but there was no consistent change in proteins. As shoots grew, contents of all the organic compounds in a shoot increased, and they were especially higher in May leaves accounting for more than 60% of the shoot total for each nutrient. Along with shoot growth, concentrations of N and P gradually decreased in all three parts, while K decreased only in stem. However, those of Ca and Mg did not show notable changes in all the parts with wide variations depending on the year. Due to the quantitative increase in growth, contents of inorganic elements in a shoot increased in all the parts and the leaves accounted for 54-82% of the shoot total. At the cessation time of extension growth, a shoot contained 526-768 mg of soluble sugars, 245-844 mg of starch, 26-31 mg of amino acids, and 66-103 mg of proteins for three years. On the other hand, a shoot contained 203-388 mg of K, the greatest among the inorganic elements, followed by 132-159 mg of N. Changes of the nutrients in a shoot were much greater during the earlier stage of growth after foliation than during the later stage toward growth cessation, suggesting the importance of mobilizing reserve nutrients for the early growth of the shoots. The results of this study also suggested that the rate of nutrient changes, especially during the earlier stage of shoot growth, could be affected by environmental and cultural conditions.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.224-232
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• 2012

This study was performed to investigate the pesticide residue of commercial medicinal plants used for food materials in the Seoul area. Multi class pesticide multiresidue methods in Korea Food Code was used to analyze 100 pesticides. Analyzed samples were 261 cases(domestic 201, imported 60), detection rate was 19.2%(domestic 20.9%, imports 13.3%). 17 pesticides were detected in fruit(chinese matrimony vine, jujube, rubus coreanus, japanese cornlian cherry, schizandra, tangerine peel), and root(cnidium, licorice, astragalus). Pesticide over Maximum Residue Limits were detected in jujube, cnidium. Frequently detected pesticides were cypermethrin, chlorpyrifos, cyhalothrin, fenvalerate, bifenthrin. More than 50% of the sample were detected two or more pesticides at the same time. Because of the variety and increase of pesticide detection in medicinal roots and fruits, continued monitoring and safety management is required.

• Journal of Food Hygiene and Safety
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• v.35 no.1
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• pp.51-59
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• 2020

This study evalutated the risk of foodborne illness from Vibrio spp. (Vibrio vulnificus and Vibrio cholerae) through sea squirt consumption. The prevalence of V. vulnificus and V. cholerae in sea squirt was evaluated, and the predictive models to describe the kinetic behavior of the Vibrio in sea squirt were developed. Distribution temperatures and times were collected, and they were fitted to probabilistic distributions to determine the appropriate distributions. The raw data from the Korea National Health and Nutrition Examination Survey 2016 were used to estimate the consumption rates and amount of sea squirt. In the hazard characterization, the Beta-Poisson model for V. vulnificus and V. cholerae infection was used. With the collected data, a simulation model was prepared and it was run with @RISK to estimate probabilities of foodborne illness by pathogenic Vibrio spp. through sea squirt consumption. Among 101 sea squirt samples, there were no V. vulnificus positive samples, but V. cholerae was detected in one sample. The developed predictive models described the fates of Vibrio spp. in sea squirt during distribution and storage, appropriately shown as 0.815-0.907 of R² and 0.28 of RMSE. The consumption rate of sea squirt was 0.26%, and the daily consumption amount was 68.84 g per person. The Beta-Poisson model [P=1-(1+Dose/β)^-α] was selected as a dose-response model. With these data, a simulation model was developed, and the risks of V. vulnificus and V. cholerae foodborne illness from sea squirt consumption were 2.66×10^-15, and 1.02×10^-12, respectively. These results suggest that the risk of pathogenic Vibrio spp. in sea squirt could be considered low in Korea.

• Korean Journal of Food Science and Technology
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• v.12 no.4
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• pp.313-323
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• 1980

The objective of this experiment was to improve the quality and shortening the aging time of Kochujang by adding mixed starter cultures of yeast strains. Kochujangs were mashed during the summer season with mixed starter cultures of Saccharomyces rouxii, Torulopsis versatilis and Torulopsis etchellsii. Enzyme activities and chemical composition of the Kochujang were determined during the period of aging and their organoleptic values were tested. The maximum activities of liquefying amylase and saccharogenic amylase in the Kochujang were obtained during 20 to 60 days and 20 to 30 days after mashing respectively. The acidic protease activity was reached maximum during 20 to 40 days. All enzyme activities were decreased markedly during the final stage of aging period. Among mixed starter cultures tested, mixed culture of T. versatilis and T. etchellsii shows the highest liquefying and saccharogenic amylase activities. Ethyl alcohol contents in 10 days after mashing were highest in the Kochujang with S. rouxii and T. versatilis, followed in order of S. rouxii and T. etchellsii mixture, T. versatilis and T. etchellsii mixture and control without addition of yeast. But the contents in all sample became similar after 20 days with the level of 2.3 to 2.8% and then decreased gradually. The level of reducing sugar contents was markedly increased during the first 10 days, especially in the batches of T. versatilis and T. etchellsii mixture and control. However, the concentration became similar in all samples after 40 days. The contents of amino nitrogen were increased markedly during the first 10 days then slowly up to 90 days. The rate was high in the Kochujang with T. versatilis and T. etchellsii when compared with others. The organoleptic values of all Kochujang made with addition of yeast starter cultures were superior to control, especially in flavor, taste and color. The Kochujang with T. versatilis and T. etchellsii marked the highest value. The data obtained from this experiment suggests that the quality of Kochujang could be improved by using starter culture of suitable yeast strains according to product characteristics and aging time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1017-1024
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• 2014

This study was carried out to develop mulberry wines fermented with traditional microorganisms (Saccharomyces cerevisiae B-8). S. cerevisiae B-8 is a traditional fermentation microorganism isolated from domestically grown Rubus occidentalis. Each S. cerevisiae B-8 and Fermivin was inoculated into mulberry up to $1{\times}10^9$ CFU/kg, followed by incubation at $25^{\circ}C$ for 10 days. Mulberry fermented with S. cerevisiae B-8 (MBB) had a high alcohol content (16.47%), and the fermentation rate of MBB was faster than that of mulberry fermented with Fermivin (MBF). The total polyphenol and flavonoid contents of MBB were higher than those of MBF. DPPH radical scavenging activity of MBB was as high as that of MBF. ABTS radical scavenging activity of MBF was higher than those of MBB and mulberry juice (MBJ). In addition, reducing power of MBB was much higher than other samples. Flavor constituents of the two fermented wines were analyzed by gas chromatography and mass spectrometry. Twenty-three compounds from the sample were separated and identified as fifteen esters, six alcohols, an aldehyde, and an acetate. Particularly, tetradecanoic acid, ethyl ester of orris and violet flavor were ten times more abundant in MBB than in MBF. Several ester components were two times more abundant in MBB than in MBF. In conclusion, current findings indicate that MBB might have better antioxidant activities with flavor, which contributes to improved wine production with high quality and function.

• Korean Journal of Psychosomatic Medicine
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• v.16 no.2
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• pp.95-102
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• 2008

Objectives : Diabetes patients suffer from severe stress in maintaining the diet therapy and exercise therapy as well as the disease itself, and this stress has bad effects on controlling the glucose level and causes high prevalence rate of depressive and anxiety disorders. These symptoms again have deleterious effects on blood glucose control. A lot of researches about the relationship between glycemic control and symptoms of depression and anxiety and about the positive effects of the treatments of depression and anxiety disorder on glycemic control in diabetic patients are being performed. In Korea, the research regarding the relationship between glycemic control and depression and anxiety symptoms are seldom performed. In this study, we tried to find out the correlation between the glycemic control and depressive symptom and anxiety symptom. Methods : The study included 65 patients(male 34, female 31) with Diabetes in outpatient clinic of the Department of Endocrinology in Dankook University Hospital. We used the HbA1c levels to check glycemic control through blood sample analysis and used Beck Depression Inventory(BDI) and Beck Anxiety Inventory(BAI). Results : Among the 65 Diabetes patients, 21(32.30%) had mild depressive symptoms, and 6(9.23%) had moderate or severe depressive symptoms. The relation of HbA1c and BDI was not statistically significant, but was significant between HBA1c and BAI, (R=0.567, P<0.001). In the linear regression analysis, BAI had an effect on HbA1c($\beta=0.533$, T=5.012, P=0.00), but BDI, diabetes complications, diabetic morbid period and BMI had no effect on HbA1C. The relationship between HbA1c and BDI was not statistically significant, but the relationship between HbA1c and BAI was statistically significant(R=0.254, P<0.001). Conclusions : In this study, the rates of diabetic patients with depressive symptoms were higher, but those with anxiety symptoms were not higher than the general population. We could not find out significant relationship between depressive symptom and glycemic control, but found the significant relationship between the anxiety symptom and glycemic control in diabetic patients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.335-342
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• 2011

The purpose of this study was to investigate the effects of mugwort powder on the quality characteristics and antioxidant activity of Maejakgwa. Maejakgwa were prepared with mugwort powder at levels 0%, 1%, 3% and 5% ($60{\pm}1^{\circ}C$, 14 days). The lightness, redness, and yellowness values of Maejakgwa significantly reduced depending on mugwort powder. The hardness of Maejakgwa was decreased with the increase of storage period and increased with the increase of mugwort powder. In the sensory evaluations, the Maejakgwa prepared with 3% added mugwort powder received higher acceptance scores for the properties of color, taste, hardness, crispiness, adhesiveness and overall acceptability. As the mugwort powder content increased, acid value and peroxide value were decreased. With the increase of storage period, acid value and peroxide value of all sample increased but growth rate of these values decreased with the addition of the mugwort powder. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity was improved significantly via the addition of mugwort powder and decreased as storage period increased. During storage period, Maejakgwa with mugwort powder showed a stronger antimicrobial effect in yeasts and molds than in total aerobic bacteria. Coliform bacteria were not detected in all samples. Also the antimicrobial activity was increased with the addition of the mugwort powder and decreased as storage period increased. The results show that addition of the mugwort powder to foods with fat such as Maejakgwa would be a useful way to enhance the antioxidant quality, sensory characteristics and shelf life.

• Journal of the Korean Vacuum Society
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• v.10 no.1
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• pp.44-50
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• 2001

Metal oxide semiconductor (MOS) structures containing nanocrystals are fabricated by using rapid thermal oxidations of amorphous silicon films. The amorphous films are deposited either by electron beam deposition method or by electron beam deposition assisted by Ar ion beam during deposition. Post oxidation of e-beam deposited film results in relatively small hysteresis of capacitance-voltage (C-V) and the flat band voltage shift, $\DeltaV_{FB}$ is less than 1V indicative of the formation of low density nanocrystals in $SiO_2$ near $SiO_2$/Si interface. By contrast, we observe very large hysteresis in C-V characteristics for oxidized ion-beam assisted e-beam deposited sample. The flat band voltage shift is larger than 22V and the hysteresis becomes even broader as increasing injection times of holes at accumulation condition and electrons at inversion condition. The result indicates the formation of slow traps in $SiO_2$ near $SiO_2$/Si interface which might be related to large density nanocrystals. Roughly estimated trap density is $1{\times}10^{13}cm^{-2}$. Such a large hysteresis may be explained in terms of the activation of adatom migration by Ar ion during deposition. The activated migration may increase nucleation rate of Si nuclei in amorphous Si matrix. During post oxidation process, nuclei grow into nanocrystals. Therefore, ion beam assistance during deposition may be very feasible for MOS structure containing nanocrystals with large density which is a basic building block for single electron memory device.

• Journal of Radiation Protection and Research
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• v.19 no.1
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• pp.51-68
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• 1994

It is good method to use frequency of chromosome aberration in Lymphocytes for a biological dosimetry in cases of accidental exposure to radiation. But in cases of past exposure, biological dosimetry is limited because the frequency of aberration decreases by time after exposure. To provide a basic data for estimation of past radiation exposure, the changing pattern of frequency of unstable chromosome aberration by time interval after exposure was studied. Observation was made on peripheral lymphocytes of 41 blood samples from 20 patients treated for uterine cervical carcinoma and endometrial carcinoma. The patients received 50.4Gy radiation to whole pelvis. Elapsed times after the completion of radiation therapy were 1 day, 3, 6, 9, 12, 24, 52, 104, 156, 208, 260 and 520 weeks. All the blood sample were microcultured. The Ydr, Qdr and Qdra were calculated from frequency of unstable aberration. Ydr did not decrease for 3 weeks after radiation therapy, and thereafter, decreased very rapidly and reached 0.05 at two years after radiation therapy and decreased very slowly until 5 years after radiation therapy. Relationship between unstable chromosome aberration and time interval after radiation therapy was described as $Ydr=0.259{\times}exp(-0.0429T)+0.0560{\times}exp(-0.00106T)$ (time in weeks) Qdr remained constant at 1.51 until 24 weeks after radiation therapy and then decreased to 1.17 at 52 weeks. Therafter, it did not change. Qdra remained constant at 1.10 for 12 weeks after radiation therapy and decreased to 0.81 at 52 weeks. Thereafter, it remained constant. Two superimposed exponential Ydr disappearance rate suggests that it is possible to calculate the past exposure dose. When the elapsed time after exposure is short, Qdr and Qdra are useful papameters for biological dosimetry for past radiation exposure.