• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.255-261
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• 2004

Antioxidant activity of extracts from the submerged-liquid culture of mushrooms was measured using two systems : linoleic acid and mouse liver microsomes induced by various free radical sources. Mushrooms of Pleurotus ostreatus (Neutari), Phellinus linteus (Sanghwang), Paecilomyces japonicus (Dongchunghacho), Hericicum erinacium (Norugungdengyee) and Agaricus blazei (Shinryeong) in 1% mulberry tree powder-supplemented medium were incubated in a shaking incubator (200 rpm, $25^{\circ}C$) for 3 days. Hot water extracts of mycelial cultures were freeze-dried, followed by fractioning with hexane, chloroform, ethylacetate and butanol in the order. Antioxidant activity of each sample was examined in free radical-induced linoleic acid oxidation in phosphate-buffered saline (PBS ) solution by measuring the amount of malonaldehyde (MA), and mouse liver microsomal systems by measuring the amount of thiobarbituric acid reactive substances (TBARS). In linoleic acid oxidation system, hot water extracts from the cultures of Pleurotus ostreatus, Phellinus linteus, and Paecilomyces japonicus exhibited stronger antioxidant activity than aqueous or butanol fraction and the combined fraction of hexane, chloroform and ethylacetate, but the hot water extract from Pleurotus ostreatus culture was the strongest activity. The antioxidant activity of the hot water extract from Pleurotus ostreatus culture was stronger than any other fractions in mouse microsomal system. These results suggest that hot water extract of Pleurotus ostreatus culture, and the cultures of Phellinus linteus and Paecilomyces japonicus could be useful for functional materials to reduce the oxidation of lipids in food systems induced by free radicals.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.833-840
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• 2023

In this study, the antioxidant and anti-skin aging properties of the Korean marine algae Ishige foliacea were investigated. Solvent extracts from I. foliacea were prepared with 70% ethanol, 80% methanol, and water. The extraction yields of various solvent extracts ranged from 9.55% to 35.12%. In terms of antioxidant activity, the ethanol extract showed the highest ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging activity, nitrite oxide scavenging activity, reducing power, and FRAP (ferric reducing antioxidant power). Regarding anti-skin aging activity, evaluation of the skin whitening and anti-wrinkle activities revealed that the methanol, water, and ethanol extracts possessed the highest tyrosinase (IC₅₀=0.98 mg/mL), elastase (IC₅₀=0.15 mg/mL), and collagenase (IC₅₀=0.06 mg/mL) inhibitory activities, respectively. These results suggest that I. foliacea holds potential as an antioxidant and anti-skin aging substance in food and cosmetic materials.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.197-203
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• 2009

This study was conducted to investigate the food components of cooking drips from shell oysters steamed under various retort pressures. Among the drips from shell oyster steamed under different retort pressures (1.0, 2.0, 2.5, 3.0, 3.5, 4.0 and 4.5 kg/$cm^2$) the oyster drip obtained at the 4.5 kg/$cm^2$ of retort pressure had the highest degree of brix, yield, crude protein, glycogen and trichloroacetic acid soluble-N contents, while its salinity was the lowest. In the results of food safety test, the presence of E. coli (18 MPN/100 g>) and viable cell (30 CFU/g>) in the oyster drip was in acceptable level as a food-stuff. However, the sensory evaluation such as color, flavor and taste, total amino acid and free amino acid contents of cooking drip from shell oyster steamed at 4.5 kg/$cm^2$ were inferior to those of oyster wash water. Differences in the major amino acids of total amino acid and free amino acid between oyster cooking drip and oyster wash water were also found. The results suggested that the effective use methods of oyster cooking drip should be investigated.

• Food Engineering Progress
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• v.15 no.4
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• pp.305-310
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• 2011

Edible films were developed from defatted soybean meal (DSM), a byproduct from the soy product industry, investigating the effects of the concentrations of DSM and glycerol and the treatment of high pressure homogenization (HPH) on color, water vapor permeability, and tensile properties of the films. The physical properties of the developed films (DSM films) were compared to those of the films made of soy proteins isolated from the DSM. DSM films were obtained by drying film-forming solutions prepared with DSM powder, glycerol, and water and with and without HPH at 152 MPa. HPH resulted in the formation of continuous and uniform films. Water vapor permeability of the films increased with increase in the concentration of glycerol and decreased by high pressure homogenization. The increase in the glycerol concentration in the film-forming solution prepared without HPH decreased the tensile strength and elastic modulus of the films. However, this effect was not observed with the HPH-treated solution. DSM films possessed higher tensile strength and percentage elongation than the film of soy protein, implying the potential for the DSM film to be applied to food product as an edible film.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.1049-1059
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• 2021

The objective of this study was to evaluate the nutritional content of bullfrog meat from different parts of the animal, including fore-chest, thigh and calf. Bullfrog meat was found to be a rich source of proteins, essential amino acids and minerals, but with a low fat content, compared with other aquatic meat products. There was no significant difference (p>0.05) between thigh and calf in mineral content (K, P, Na, Mg, Ca, Zn, Fe, Cu, and Mn), but the contents of K, P, and Mg were higher in thigh and calf than in the fore-chest (p<0.05). The salt-soluble, water-soluble and insoluble protein bands in sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis, from fore-chest, thigh and calf were similar, with the most abundant bands being 35 kDa (salt-soluble protein), 35-48 kDa (water-soluble protein) and 48 kDa (insoluble protein). The results showed that the insoluble protein content in the fore-chest meat was higher than that in the thigh meat and calf meat, but the salt-soluble protein fraction was the most abundant in thigh meat. These results showed that the nutrients in different parts of bullfrog meat were different.

• Bulletin of the Korean Chemical Society
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• v.31 no.7
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• pp.1976-1980
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• 2010

A simple and reliable method has been developed to selectively separate and concentrate trace amounts of Fe(III) ions from water and food samples by using flame atomic absorption spectrometry. A new reagent, 5-hydroxy-4-ethyl-5,6-di-pyridin-2-yl-4,5-dihydro-2H-[1,2,4] triazine-3-thione, was synthesized and characterized by using FT-IR spectroscopy and elemental analysis. Effects of pH, concentration and volume of elution solution, sample flow rate, sample volume and interfering ions on the recovery of Fe(III) were investigated. The optimum pH was found to be 5. Eluent for quantitative elution was 10 mL of 2 M HCl. The preconcentration factor of the method, detection limit (3s/b, ${\mu}gL^{-1}$) and relative standard deviation values were found to be 25, 4.59 and 1%, respectively. In order to verify the accuracy of the method, two certified reference materials (TMDA 54.4 lake water and SRM 1568a rice flour) were analyzed. The results obtained were in good agreement with the certified values. The method was successfully applied to the determination of Fe(III) ions in water and food samples.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.190-195
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• 2005

The conditions for the extraction of effective substances from the stem of Opuntia ficus-indica were optimized by a response surface methodology. The total extract yield was maximized under the temperature of $97.77^{\circ}C$, at a time duration of 145.82 min and a water to sample ratio 16.59 mL/g. Moreover, the optimum conditions for the extraction of effective substances were as follows: $84.95^{\circ}C$, 156.50 min and a water/sample ratio of 7.46 mL/g for the phenolics content; and $97.11^{\circ}C$, 139.03 min and a water/sample ratio of 10.91 mL/g for the pectin content. The range of optimum extraction conditions in consideration of the physicochemical properties of the extracts were shown to be as $95-100^{\circ}C$ as the extraction temperature, 120-180 min as extraction time and a water to sample ratio of 5-18 mL/g.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.3_4
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• pp.97-100
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• 1973

In the previous work(Kim et al, 1973), the quality of sun-dried Alaska pollack, Theragra chalch-ogramma, was discussed in the aspect of non-enzymatic discoloration as a function of relative humidity during storage at room temperature($20^{\circ}C$). In this paper, sun-dried squid, Ommastrephes steam pacificus was investigated at the same aspect mentioned above. Fresh squid from the whole sale market was dressed, filleted, dried for 48 hours in the open air and finally stored in the humidistat chamber. Lipid oxidation ana development of non-enzymatic browning were tested by the same methods described in the previous paper. The TBA value showed a maximum peak on 30 day storage, hereafter tended to decrease gradually. The rate of browning, however, in water soluble fraction as well as in chloroform-methanol fraction was lower at 0.34 to 0.45 water activity than at any other case, and propagation of lipid oxidation was also diminished at the above level of water activity. From the results, it is recognized that storage at Aw=0.34 to 0.45 provides higher quality stability for sun-dried squid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1743-1749
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• 2011

The microbial reduction and quality characteristics of salted Chinese cabbage using electrolyzed water were investigated. The electrolyzed water was used to control the microbes in the processes of primary washing, salting, and secondary washing. The total bacteria, lactic acid bacteria, coliform, pH, salinity, vitamin C, and total sugar were analyzed. After primary washing by electrolyzed water, the total bacteria populations were reduced to 2.78 log cfu/g, and the coliform populations were similarly reduced. After secondary washing by electrolyzed water, the total bacteria population of Chinese cabbage was reduced to a maximum of 1.5 log cfu/g. The salinity of Chinese cabbage and salting solutions increased rapidly over three hours, and then increased slowly. The sterilization effect of electrolyzed salting water could not last beyond 3 hours, because the OHCl concentration of electrolyzed water was reduced by over 90% at the third hours of the salting process. Vitamin C was reduced and total sugar did not change regardless of treatments during the salting process. Consequently, electrolyzed water was effective to remove microbes from salted Chinese cabbages.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.1
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• pp.38-47
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• 2011

This study focused on health risk assessment via multi-routes of As exposure to establish a target cleanup level (TCL) in abandoned mines. Soil, ground water, and rice samples were collected near ten abandoned mines in November 2009. The As contaminations measured in all samples were used for determining the probabilistic health risk by Monte-Carlo simulation techniques. The human exposure to As compound was attributed to ground water ingestion. Cancer risk probability (R) via ground water and rice intake exceeded the acceptable risk range of $10^{-6}{\sim}10^{-4}$ in all selected mines. In particular, the MB mine showed the higher R value than other mines. The non-carcinogenic effects, estimated by comparing the average As exposure with corresponding reference dose were determined by hazard quotient (HQ) values, which were less than 1.0 via ground water and rice intake in SD, NS, and MB mines. This implied that the non-carcinogenic toxic effects, due to this exposure pathway had a greater possibility to occur than those in other mines. Besides, hazard index (HI) values, representing overall toxic effects by summed the HQ values were also greater than 1.0 in SD, NS, JA, and IA mines. This revealed that non-carcinogenic toxic effects were generally occurred. The As contaminants in all selected mines exceeded the TCL values for target cancer risk ($10^{-6}$) through ground water ingestion and rice intake. However, the As level in soil was greater than TCL value for target cancer risk via inadvertent soil ingestion pathway, except for KK mine. In TCL values for target hazard quotient (THQ), the As contaminants in soil did not exceed such TCL value. On the contrary, the As levels in ground water and polished rice in SD, NS, IA, and MB mines were also beyond the TCL values via ground water and rice intake. This study concluded that the health risks through ground water and rice intake were greater than those though soil inadvertent ingestion and dermal contact. In addition, it suggests that the abandoned mines to exceed the risk-based TCL values are carefully necessary to monitor for soil remediation.