• Food Science and Preservation
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• v.11 no.1
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• pp.1-6
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• 2004

The mixture of botanical antimicrobial agent-citurs product and ginseng extract mixture(BAACG) was applied to garlic stalk or pork cooked in soysauce to extend their selflife. BAACG showed a remarkable antimicrobial activity against a wide spectrum of food-borne infection microorganisms and thermal and pH stability. In comparison with scanning electron microscopic photos of microbial cells not-treated and treated with BAACG the physiological cytomembrane function of BAACG-treated microorganisms was destroyed and the dead cell numbers was increased. The quality of garlic stalk or pork cooked in soysauce was controlled by the addition of BAACG in their raw materials. BAACG-treated garlic stalk or pork cookeries showed considerably to decrease the numbers of total cell count and expressed no odor and no sticky state appeared in the control. BAACG was expected to be a preservative agent which could be applied to raw or processed food stuffs in the view of food safety.

• Food Science and Preservation
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• v.14 no.2
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• pp.207-212
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• 2007

The antimicrobial activity of Curcuma aromatica Salab. was investigated. The Curcuma aromatica Salab. extract showed antimicrobial activity against six pathogens tested. These were Listeria monocytogenes ATCC 19115, Pseudomonas fluorescens ATCC 21541,Staphylococcus aureus ATCC 29273, Salmonella typhimurium ATCC 21541, vibrio parahaemolyticus ATCC 17802, and Aeromonas hydrophila KCTC 2358. Antimicrobial activity was alsonoted when the extract was tested against four isolates of Bacillus sp. purified from spoiled tofu. The growth of various pathogens was significantly inhibited (100 10,000-fold) upon growth in tryptic soy broth containing 0.05 0.2%(w/v) Curcuma aromatica Salab. extract(CE), after incubation for 12hr at $37^{\circ}C$. The growth of the four Bacillus isolates was also significantly inhibited in nutrient broth containing 0.05 0.2% CE after incubation for 24hr at $37^{\circ}C$. Although the antimicrobial activity of CE was decreased by heat treatment at temperatures above $80^{\circ}C$, the activity remained relatively high after heat treatment at $121^{\circ}C$ for 15min. The minimum inhibitory concentrations of CE were 0.1 0.3%(v/v culture) for the six pathogens, and 0.2 0.25% for the Bacillus isolates, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.244-248
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• 2004

Ethanol extract of Agrimoniae Herba showed strong antimicarobial activity againt Listeria monocytogenes, Staphlococcus aureus, Salmonella typhimurium, Escherichia coli and Aeromonas hydrophila subsp. hydrophila The growth of tested organisms was significantly inhibited above 4 log in tryptic soy broth with about 0.12%(w/v) of Agrimoniae Herba after incubation for 12 hrs at 37$^{\circ}C$. Antimicrobial activity of Agrimoniae Herba was decreased by heat treatment at above 8$0^{\circ}C$. But Agrimoniae Herba showed strong inhibitory effect after heat treatment at 121$^{\circ}C$ for 15 min. The growth of L. monocytogenes was inhibited by addition of 0.6% Agrimoniae Herba in food system (ham homogenate).

• Food Science of Animal Resources
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• v.34 no.1
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• pp.20-25
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• 2014

This study evaluated the effects of frankfurter fat content on Listeria monocytogenes resistance to heat stress and gastric fluid, and the Caco-2 cell invasion efficiency of the pathogen. A 10-strain mixture of L. monocytogenes was inoculated on frankfurters formulated with 10%, 20%, and 30% fat content (10%: F10, 20%: F20, 30%: F30) and stored at $10^{\circ}C$ for 30 d. The samples were analyzed for L. monocytogenes resistance to heat stress and a simulated gastric fluid challenge. The total bacteria and L. monocytogenes survival rates were measured on tryptic soy agar plus 0.6% yeast extract and Palcam agar, respectively. L. monocytogenes colonies inoculated on F10, F20, and F30 samples were used for a Caco-2 cell invasion assay. In general, no obvious differences were observed between the survival rates of total bacteria and L. monocytogenes grown on different fat contents under heat stress and gastric fluid challenge. However, L. monocytogenes obtained from the F30 samples had a significantly higher Caco-2 cell invasion efficiency than those in the F10 and F20 samples (p<0.05). These results indicate that although high fat content in food may not be related to L. monocytogenes resistance to heat stress and gastric fluid, it may increase the Caco-2 cell invasion efficiency of the pathogen.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.30 no.5
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• pp.400-405
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• 2004

Angiogenesis inhibition is major concern to cancer chemotherapy and many studies about compound inhibiting angiogenesis is in progression. The long-known preventive effect of plant-based diet on tumorigenesis and other chronic diseases is well documented. Especially soy extract, genistein, is known to be potent angiogenesis inhibitor and prevent development and progression of tumor. In the present study, the effect of angiogenesis on tumorigenesis and chemopreventive effect of genistein by angiogenesis inhibition in hamster buccal pouch oral carcinigenesis model induced by 7.12-dimethylbenza(a)nthracene (DMBA) was studied. Forty eight Syrian Golden young adult hamsters (150-200 gm) were divided into two groups. In control group, 0.5% DMBA in heavy mineral oil was applied to hamster buccal pouch three times a week and in experimental group, 0.1 mg of genistein is administered orally everyday in addition to DMBA application. The animals were euthanized from 2 weeks to 16 weeks with interval of 2 week. H&E staining and immunohistochemistry was performed to evaluate microvessel density by using factor VIII-related antigen and avidin-biotin technique. Microvessels per area was quantified and compared between control and experimental group statistically. The results were as follows. 1. Microvessel density was increased time dependently in both groups and especially the increase was significant from 12 weeks to 16 weeks. 2. When comparing both group, the experimental group showed significantly low microvessel density than control group in 12 weeks (p=0.043), 14 weeks (p=0.050), 16 weeks (p=0.037). Based on these results, it was concluded that genistein influenced oral carcinogenesis by angiogenesis inhibition.

• Journal of Microbiology and Biotechnology
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• v.14 no.5
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• pp.944-951
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• 2004

The influences of inoculum size, pH, and medium composition on mycelial growth and exopolysaccharides (EPS) production were investigated in shake flasks and in a bioreactor. The optimum inoculum size for both mycelial growth and EPS production was identified to be 10% (v/v) in shake flask cultures. The optimal initial pH for mycelial growth and EPS production in shake flask cultures were found to be 5.0 and 7.0, respectively. However, the optimal pH was 5.0 for both mycelial growth and EPS production in bioreactor cultures where the pH was regulated. The optimal mass ratio of the two major carbon sources, glucose to dextrin, was 1:4. The optimal mass ratio of the two major nitrogen sources, yeast extract to soy tone peptone, was 2:1. When 500 mg $1^{-1}$ of $MnSO_4-5H_2O$ was added to the bioreactor culture, both mycelial growth and EPS production were enhanced by approximately 10%. Under the optimized conditions, a mycelial biomass of 9.85 g $1^{-1}$ and an EPS concentration of 4.92 g $1^{-1}$ were obtained in 4 days.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.9
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• pp.1335-1344
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• 2015

A set of prediction equations to estimate the nitrogen-corrected apparent metabolizable energy (AMEn) of individual ingredients and diets used in the poultry feed industry was evaluated. The AMEn values of three energy ingredients (maize, sorghum and defatted maize germ meal), four protein ingredients (soybean meal, maize gluten meal 60% crude protein, integral micronized soy and roasted whole soybean) and four diets (three containing four feedstuffs, complex diets, and one containing only corn-soybean meal, basal diet) were determined using a metabolism assay with male broilers from 1 to 7, 8 to 21, 22 to 35, and 36 to 42 days old. These values were compared to the AMEn values presented in the tables of energy composition or estimated by equation predictions based on chemical composition data of feedstuffs. In general, the equation predictions more precisely estimated the AMEn of feedstuffs when compared to the tables of energy composition. The equation AMEn (dry matter [DM] basis) = 4,164.187+51.006 ether extract (% in DM basis)-197.663 ash-35.689 crude fiber (% in DM basis)-20.593 neutral detergent fiber (% in DM basis) ($R^2=0.75$) was the most applicable for the prediction of the energy values of feedstuffs and diets used in the poultry feed industry.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.259-272
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• 2020

Nowadays, two types, Yumhae and Sikhae methods, remained as traditional seafood fermentation methods in Korea. In this study, flavor compounds in two types of salt-fermented fishes made by Yumhae method such as anchovy Engraulidae sp., shrimp Caridea sp., squid Decapodiformes sp., big eyed herring Clupea sp., gizzard shad Dorosoma sp. and hairtail Trichiurus sp., and made by Sikhae method such as Alaska pollack Gadus Chalcogrammus and squid. Volatile compounds detected in all salt-fermented fishes were composed mainly of aldehydes (45), ketones (39), alcohols (45), acids (12), esters (47), N-containing compounds (43), aromatic hydrocarbons (37), S-containing compounds (26), furans (10), and miscellaneous compounds (40) in salt-fermented fishes made by Yumhae method. Meanwhile, alcohols (47), terpenes (38), S-containing compounds (22), carbonyl compounds (19 aldehydes, 18 ketones), esters (13), and acids (14). Aroma-active compounds were identified by Gas chromatography/mass spectrometry/olfactometry and aroma extract dilution analysis in salt-fermented anchovy, shrimp and tuna (Thunnini sp.) sauce. Ethyl 2-methylbutanoate (candy/sweet) and 2-ethyl-3,5-dimethylpyrazine (nutty/baked potato-like) were predominant odorants in salt-fermented anchovy, whereas dimethyl trisulfide (cooked cabbage/soy sauce-like), 2-ethyl-3,5-dimethylpyrazine, and (E,E)-2,4-heptadienal (fatty/grainy) in salt-fermented shrimp, and dimethyl trisulfide, 3-methylbutanal (dark chocolate-like), and 3-methylthiopropanal (baked potato-like) in tuna sauce.

• Journal of Periodontal and Implant Science
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• v.25 no.3
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• pp.487-496
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• 1995

Previous studies have demonstrated that not all A. actinomycetemcomitans produced significant level of leukotoxic factor and its leukotoxicity have associated with serotype and genetic variation. Our aim was to investigate on the interrelationship between serotype and leukotoxicity of an A. actinomycetemcomitans consisting of 13 clinically well characterized. Korean isolates and to evaluate if particular virulent clonal types of A. actinomycetemcomitans are associated with periodontal disease. For this study, 13 strains of A. actinomycetemcomitans from 6 patients with periodontal disease were isolated and identified by using a selective medium(tryptic soy agar supplemented with 10% serum, $75{\mu}g$ of bacitracin and $5{\mu}g$ of vancomycin per ml) in 10% C02 incubator for 3days with routine Gram staining, colony morphology and biochemical test..For serotyping, antisera were prepared from reference strains of 5 serotypes. (ATCC 29523,Y4, SUNY aB 67, IDH 781, IDH 1705) and then ammonium sulfate precipitation, immunoabsorption and indirect immunofluoroscent procedures were done. For analysis of leukotoxicity, sonic extract of A. actinomycetemcomitans exposed to PMN, and trypan blue was stained for counting the cell viability. Finally Southern blot analyses of genomic DNA digested with the restriction enzyme Tag I was done and the Southern blots were hybridized with the 530bp fragment, termed delta 530, originating from the ltx promoter of strain 652 and deleted from strain JP2. Also ltxA-3.1 and SC2 probe from strain JP2 were hybridized with genomic DNA fragments. Results reveal that strains isolated showed approximately equal proportions of 3 serotypes(b, d, e) and serotype b was not detected. 2 patients harbored 2 different serotypes in the same disease site. The prevalence of leukotoxic strain was 23% and there was no relationship between serotype, leukotoxicity and clinical observations. Especially virulent clonal types of Actinobacillus actinomycetemcomitan (JP2 strain) could not found. Further studies are necessary on the genetic polymorphism of leukotoxin and its relations to clinical status.

• The Korean Journal of Community Living Science
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• v.18 no.2
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• pp.241-246
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• 2007

This study was conducted to select and screen for an antifungal bacterial strain showing pathogen inhibitory activity against Diaporthe actinidiae, which causes stem-end rot in kiwi fruit. Four bacterial strains were isolated which strongly inhibit Diaporthe actinidiae from among two hundred and fifty bacterial strains screened from the soil where kiwi fruit were grown. By co-culturing bacterial strain #72 and the pathogen causing the stem-end rot of kiwi fruit, bacterial strain #72 showed 81.0% antifungal activity against Diaporthe actinidiae. Bacterial strain #72 was identified to be from the genus Bacillus sp. based on morphological and biochemical characterization. The bacterialization of culture broth for Bacillus sp. #72 which was sterilized at $121^{\circ}C$ for 15 minutes and than purified by $0.45{\mu}m$ membrane filter showed almost all of the antagonistic activity against Diaporthe actinidiae. We have also confirmed that in vitro treatment of Bacillus sp. #72 cultured in SD+B+P(sugar 5%, soy sauce 3%, beef extract 0.2%, peptone 0.2%) medium efficiently inhibited the growth of Diaporthe actinidiae responsible for stem-end rot in kiwi fruit.