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Food science and biotechnology 28건

  1. [국내논문]   Processing Flaxseed for Food and Feed Uses  

    Wiesenborn, Dennis (Agricultural & Biosystems Engineering Department, North Dakota State University ) , Tostenson, Kristi (Agricultural & Biosystems Engineering Department, North Dakota State University ) , Kangas, Nancy (Agricultural & Biosystems Engineering Department, North Dakota State University ) , Zheng, Yun-Ling (Agricultural & Biosystems Engineering Department, North Dakota State University ) , Hall III, Clifford (Cereal & Food Sciences Dept., North Dakota State University ) , Niehaus, Mary (Cereal & Food Sciences Dept., North Dakota State University ) , Jarvis, Paul (Aquaculture Research Institute, University of Idaho ) , Schwarz, Jurgen (Food Science & Technology Program, University of Maryland-Eastern Shore ) , Twombly, Wesley (Northern Crops Institute, North Dakota State University)
    Food science and biotechnology v.14 no.3 = no.63 ,pp. 305 - 310 , 2005 , 1226-7708 ,

    초록

    Flaxseed is outstanding for lignans and oil rich in ${\alpha}$ -linolenic acid which protect against several major illnesses. Better understanding of processing and storage characteristics of flaxseed will increase options for food use. Lignans and oil are found in the hull and embryo, respectively. Comparison of pearling and impact-dehulling processes for separation of lignan and oil-rich fractions showed the impact process was less effective, but easier to scale-up. Screw-pressing embryo reduced oil yield compared to whole seed, but doubled productivity and sharply reduced frictional heating of the oil. Flaxseed hull and embryo, also whole, ground and steamed-ground samples, were stable up to 30 weeks in closed containers at $23^{\circ}C$ . Steamed-ground samples in open trays at $40^{\circ}C$ deteriorated markedly (peroxide value > 100 by 22 weeks); yet, whole seed remained stable. Incorporation of 18% flaxseed embryo into yellow perch feed increased ${\alpha}$ -linolenic acid to 13 to l4% of muscle and liver lipids, compared to 0.5 to 0.7% in the no-embryo control. Feed conversion ratio, weight gain, and survival were similar. These studies are helping to establish the technological base for processing and utilizing flaxseed and flaxseed fractions to improve human diets.

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  2. [국내논문]   Antimicrobial Effect of Sophora angustifolia Extracts on Food-Borne Pathogens   피인용횟수: 7

    Bae, Ji-Hyun (Department of Food Science and Nutrition Keimyung University)
    Food science and biotechnology v.14 no.3 = no.63 ,pp. 311 - 316 , 2005 , 1226-7708 ,

    초록

    This study was performed to investigate the antimicrobial effect of Sophora angustifolia extracts against food-borne pathogens. First, Sophora angustifolia was extracted with methanol at room temperature, and the methanol extracts from Sophora angustifolia were fractionated using petroleum ether, chloroform, ethyl acetate, and methanol. The antimicrobial activity of the Sophora angustifolia extracts was determined using the paper disc method against food-borne pathogens and food spoilage bacteria. The methanol extracts of Sophora angustifolia showed the highest antimicrobial activity against Staphylococcus aureus and Salmonella typhimurium. A synergistic effect was found in the combined extracts of Sophora angustifolia and Portulaca oleracea, compared to the activity of each extract alone. Finally, the growth inhibition curve was determined using the methanol extracts of Sophora angustifolia against Staphylococcus aureus and Salmonella typhimurium. The methanol extract of Sophora angustifolia showed strong antimicrobial activity against Staphylococcus aureus at a concentration of 5,000 ppm. The 5,000 ppm methanol extract from Sophora angustifolia retarded the growth of S. aureus for more than 24 hours and of Salmonella typhimurium for up to 12 hours.

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  3. [국내논문]   Affinity Immobilization of Dextransucrase on Dextran-based Support and the Production of Leucrose   피인용횟수: 2

    Han, Nam-Soo (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University ) , Kang, Seung-Yeon (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University ) , Lee, Soo-Bok (Department of Food Nutrition, Yonsei University ) , Robyt, John F. (Department of Biochemistry and Biophysics, Iowa State University)
    Food science and biotechnology v.14 no.3 = no.63 ,pp. 317 - 322 , 2005 , 1226-7708 ,

    초록

    A simple and convenient method of immobilizing dextransucrase via an affinity interaction is described, along with the use of this system to synthesize leucrose. Dextransucrase was produced in sucrose-free medium by fermenting a constitutive mutant of Leuconostoc mesenteroides NRRL B-512F and was separated using an ultrafiltration membrane. The purified enzyme was free of dextran polymer, which previously was always found with the sucrose-induced enzyme. Therefore, it was possible to immobilize the enzyme on dextran-based resins using an affinity interaction. Sephadex G-200 was the best resin for immobilizing the dextransucrase and gave a fast flow rate through the packed column. The immobilized dextransucrase retained more than 80% of its specific activity after immobilization ( $K_m\;=\;18.1\;mM$ and $k_{cat}\;=\;450\;sec^{-1}$ vs. 13.1 mM and $640\;sec^{-1}$ , respectively, for the free enzyme). The immobilized dextransucrase showed improved stability over a pH range of 4.0 to 6.5 and at moderately high temperatures over $40^{\circ}C$ . When immobilized dextransucrase was used to synthesize leucrose via the transfer reaction with sucrose and fructose, about 74% of the sucrose was converted into leucrose after one day, and the half-life of the enzyme activity was 15 days. Regeneration of the resin by supplementation with dextransucrase enabled the recovery of the initial activity of the system, but both the reaction and the flow rate were lower, probably owing to the accumulation of dextran inside the resin.

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  4. [국내논문]   Influence of Commercial Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak   피인용횟수: 8

    Shin, Han-Seung (Food Ingredient Team, Sugar, Flour & Oil BU, CJ Corporation ) , Lee, Youn-Suk (Department of Food Science & Human Nutrition, Michigan State University)
    Food science and biotechnology v.14 no.3 = no.63 ,pp. 323 - 327 , 2005 , 1226-7708 ,

    초록

    The effects of commercial marinades were evaluated for their influence on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried beef steaks. Three different commercial marinades A, B, and C tested individually reduced the total HAA formation in fried beef steaks by 44, 38, and 40%, respectively. Three different commercial marinades were also effective in reducing the overall mutagenicity in fried beef steaks. There was, however, no significant difference in the inhibition achieved with three different commercial marinades. Reduction of overall mutagenicity was related to the decrease in HAA formation in fried beef steaks.

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  5. [국내논문]   Convection Heat Transfer Coefficient of a Meat Cube in a Continuous Flow Sterilizing System  

    Hong, Ji-Hyang (Research Institute for Agricultural and Life Sciences, Seoul National University ) , Han, Young-Joe (Department of Agricultural and Biological Engineering, Clemson University ) , Chung, Jong-Hoon (Department of Biosystems & Biomaterials Science and Engineering, Seoul National University)
    Food science and biotechnology v.14 no.3 = no.63 ,pp. 328 - 333 , 2005 , 1226-7708 ,

    초록

    Finite difference model and dynamic thermal property evaluation system were developed to estimate convection heat transfer coefficient by modeling temperature-time profile of beef cube in continuous flow sterilizing system. As input parameters of the model, specific heat and thermal conductivity values of beef frankfurter meat were independently measured from 20 to $80^{\circ}C$ . Convection heat transfer coefficient was estimated by comparing simulated and measured temperature-time profiles. Actual temperature-time profiles of meat cube were measured at flow rates of 15, 30, and 45 L/min and viscosities from 0 to 15 cp, and mean values of convection heat transfer coefficients ranged from 792 to $2107\;W/m^2{\cdot}K$ . Convection heat transfer coefficient increased with increase in flow rate and decreased as viscosity increased.

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  6. [국내논문]   Measurement of Thermal Conductivity of Foods in Liquid and Solid Phase Using a Thermal Probe  

    Hong, Ji-Hyang (Research Institute for Agricultural and Life Sciences, Seoul National University ) , Han, Young-Joe (Department of Agricultural and Biological Engineering, Clemson University ) , Chung, Jong-Hoon (Department of Biosystems & Biomaterials Science and Engineering, Seoul National University)
    Food science and biotechnology v.14 no.3 = no.63 ,pp. 334 - 339 , 2005 , 1226-7708 ,

    초록

    An instrument using thermal probe method was designed to measure thermal conductivity of liquid and solid foods. Thermal conductivity probe was designed with diameter to length ratio of 100 and diameter of 0.51 mm to minimize axial flow effect on thermal conductivity measurement. Thermal conductivities of distilled/deionized water, glycerin, and beef frankfurter meat were measured at $20-80^{\circ}C$ . Mean thermal conductivity values of water showed less than 2.0% difference from several reference values without using time correction factor or probe calibration constant. For glycerin, difference was less than 0.7% from reference values at $20-50^{\circ}C$ . Mean values of thermal conductivity for beef frankfurter meat ranged from 0.389 to $0.350\;W/m{\cdot}K$ at $20-80^{\circ}C$ .

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  7. [국내논문]   Effect of Sugars on Thermal Gelation of Surimi Sols   피인용횟수: 4

    Lim, Seung-Taik (Graduate School of Biotechnology, Korea University ) , Lee, Young-Seung (Dept. of Food Science and Technology, Dongguk University ) , Yoo, Byoung-Seung (Dept. of Food Science and Technology, Dongguk University)
    Food science and biotechnology v.14 no.3 = no.63 ,pp. 340 - 343 , 2005 , 1226-7708 ,

    초록

    Surimi samples were prepared with the addition of three different sugars (sucrose, glucose, and fructose) at 8% and the thermal gelation of surimi sols was investigated by small-deformation oscillatory measurements of storage (G') and loss (G") moduli. The magnitudes of G' at $10^{\circ}C$ were much greater than G" over the entire range of frequency ( ${\omega}$ ), with little dependence on ${\omega}$ . In general, G' values of surimi sol containing sucrose during heating (from 10 to $95^{\circ}C$ ) was pronounced than those of glucose and fructose, showing the following order: sucrose>glucose>fructose. The transition peaks of surimi sols containing sugars were in the temperature range of $34.8-37.4^{\circ}C$ .

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  8. [국내논문]   Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste  

    Choi, Sung-Won (Green Biotech Co. Ltd. ) , Yang, Jae-Sung (Green Biotech Co. Ltd. ) , Jung, Eun-A (Department of Biotechnology, Yonsei University ) , Choi, Hak-Jong (Department of Biotechnology, Yonsei University ) , Lee, Han-Seung (Department of Biotechnology, Yonsei University ) , Shin, Chul-Soo (Department of Biotechnology, Yonsei University ) , Kim, Dong-Seob (Department of Food and Culinary Art, Osan College ) , Hur, Nam-Yun (Department of Food Science, Milyang National University ) , Baik, Moo-Yeol (Institute of Life Science and Resources, Department of Food Science and Biotechnology, Kyung Hee University)
    Food science and biotechnology v.14 no.3 = no.63 ,pp. 344 - 349 , 2005 , 1226-7708 ,

    초록

    Aldose reductase catalyzes the conversion of glucose into sorbitol. Inhibiting this enzyme in diabetes mellitus can delay or prevent pathogenic process. Aldose reductase inhibitor was screened from Korean fermented soybean pastes (Doen-jang) and purified via sequential processes of ethanol extraction, HP-20 column chromatography, ethyl acetate extraction, silica gel column chromatography, and crystallization. Aldose reductase inhibitor was identified as genistein with molecular weight of 270 Da and molecular formula of $C_{15}H_{10}O_5$ based on UV spectrometry, $^1H$ and $^{13}C\;NMRs$ , and mass spectrometry. Genistein inhibited aldose reductase of pig lens with $IC_{50}$ level of $20\;{\mu}M$ . Because genistein was effective against aldose reductase of animal source, it may be a potential therapeutic agent for diabetic complications.

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  9. [국내논문]   Induction of Apoptosis in Human Oral Epidermoid Carcinoma Cells by Essential Oil of Chrysanthemum boreale Makino   피인용횟수: 8

    Cha, Jeong-Dan (Major in Food and Nutrition, Wonkwang University ) , Jeong, Mi-Ran (Institute of Oral Bioscience, Department of Oral Microbiology, School of Dentistry, Chonbuk National University ) , Lee, Young-Eun (Professional Graduate School of Oriental Medicine, Wonkwang University)
    Food science and biotechnology v.14 no.3 = no.63 ,pp. 350 - 354 , 2005 , 1226-7708 ,

    초록

    The effect of the essential oil obtained from Chrysanthemum boreale Makino on the apoptosis of KB cells was investigated. Cytotoxicity and cellular DNA content were analyzed by MTT assay, flow cytometry, agarose gel electrophoresis, and Hoechst 33258 staining. The caspase-3 and poly (ADP-ribose) polymerase (PARP) proteins were estimated by Western blotting method. The various cytotoxic effects of the essential oil which are hallmarks of apoptosis, including DNA fragmentation, apoptotic body formation, and sub-G1 DNA content, all progressed in a dose-dependent manner. Treatment with an apoptosis-inducing concentration of the essential oil caused rapid and transient induction of caspase 3 activity. Further, the efficacious induction of PARP cleavage and caspase-3 activation was observed at an essential oil concentration of 0.1 and 0.2 mg/mL for 12 hr.

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  10. [국내논문]   Changes of the Binding Abilities of Immunoglobulin G and E on Gamma-Irradiated Ovalbumin by Proteolytic Enzymes   피인용횟수: 2

    Lee, Ju-Woon (Department of Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute ) , Seo, Ji-Hyun (Department of Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute ) , Kim, Jae-Hun (Department of Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute ) , Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University ) , Lee, Soo-Young (Department of Pediatrics, School of Medicine, Ajou University ) , Byun, Myung-Woo (Department of Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
    Food science and biotechnology v.14 no.3 = no.63 ,pp. 355 - 357 , 2005 , 1226-7708 ,

    초록

    This study evaluated the binding abilities of rabbit anti-ovalbumin (OVA) immunoglobulin G (IgG) and egg-allergic patient IgE on gamma-irradiated OVA during proteolysis using pepsin and trypsin. The concentrations of both the intact and the irradiated OVAs decreased during proteolysis when detected with IgG However, when detected by patient IgE the concentration of the intact OVA decreased up to 30 min after the trypsin treatment and increased thereafter. Irradiated OVA detected by patient IgE showed a lower initial concentration (0.16%) than that of the intact OVA, and this reduced concentration was maintained stably. The results indicate that irradiation, rather than enzymatic treatment, could reduce the binding of the irradiated and enzyme-treated OVA. Therefore, gamma irradiation has potential as an effective method to reduce OVA-induced allergy and may enhance the safety of egg-allergic individuals.

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