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Food science and biotechnology 26건

  1. [국내논문]   Determination of Total Chiro-inositol Content in Selected Natural Materials and Evaluation of the Antihyperglycemic Effect of Pinitol Isolated from Soybean and Carob   피인용횟수: 2

    Kim, Jung-In (Biohealth Product Research Center, School of Food and Life Science, Institute for Food Sciences, Institute of Basic Sciences, Inje University ) , Kim, Jae-Cherl (School of Food and Life Science, Institute for Food Sciences, Institute of Basic Sciences, Inje University ) , Joo, Hee-Jeong (Biohealth Product Research Center, School of Food and Life Science, Institute for Food Sciences, Institute of Basic Sciences, Inje University ) , Jung, Suk-Hee (Biohealth Product Research Center, School of Food and Life Science, Institute for Food Sciences, Institute of Basic Sciences, Inje University ) , Kim, Jong-Jin (Department of Microbiology, College of Agriculture, Gyeongsang National University)
    Food science and biotechnology v.14 no.4 = no.64 ,pp. 441 - 445 , 2005 , 1226-7708 ,

    초록

    Pinitol and chiro-inositol exert insulin-like effect by mediating post-receptor signaling pathway. Total chiro-inositol concentrations, including pinitol, chiro-inositol, and their derivatives, were determined in 115 natural and food materials to identify economical sources for mass production of pinitol. Carob pod, Bougainvillea, soy whey, and soybean oligosaccharides were rich sources of chiro-inositol. Pinitol was isolated from soy whey and carob pod, considered as economically viable sources, by chromatographic separation using activated carbon. Soy and carob pinitols had same chemical structure as that of reference pinitol based on HPLC and NMR results. Oral administration of soy pinitol and carob pinitol (10 mg/kg) significantly decreased blood glucose at 2-6 hr in streptozotocin-induced diabetic rats. These results suggest pinitol isolated from soy whey and carob pod could be beneficial in controlling blood glucose in animal model of diabetes mellitus.

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  2. [국내논문]   Serial Flow Microwave Thermal Process System for Liquid Foods  

    Kim, Young-Jin (Department of Food Science and Technology, School of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University ) , Lim, Seok-Won (Department of Food Science and Technology, School of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University ) , Chun, Jae-Kun (Department of Food Science and Technology, School of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University)
    Food science and biotechnology v.14 no.4 = no.64 ,pp. 446 - 449 , 2005 , 1226-7708 ,

    초록

    Two single-magnetron heating systems (SM-HS), each with a helical glass heat exchanger and a cylindrical cavity, were combined to make a two-magnetron-in-series heating system (2MS-HS) in order to increase the heating capacity. A comparison using water showed that the heating performance of the 2MS-HS was increased by two-fold as compared to that of the SM-HS, resulting in energy saving of 7.0% in 2MS-HS. Pasteurization test of 2MS-HS conducted with model food (LB broth contaminated with Bacillus subtilis) showed two-fold higher treatment capacity compared to SM-HS. Relationships between outlet temperature of the processed food, flow rate, and residence time in the 2MS-HS were established for water. Optimum pasteurization capacity was 17 s, $73^{\circ}C$ , at flow rate of 280 ml/min. The 2MS-HS could be applied to the small-scale pasteurization of liquid food.

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  3. [국내논문]   Characteristic Impact Odorants of Changpo (Acorus calamus var. angustatus Bess) Root Essential Oil  

    Choi, Hyang-Sook (Department of Food Nutrition, Shinheung College)
    Food science and biotechnology v.14 no.4 = no.64 ,pp. 450 - 455 , 2005 , 1226-7708 ,

    초록

    This study was conducted to determine firstly the composition of the essential oil from fresh changpo (Acorus calamus var. angustatus Bess) roots quantitatively and qualitatively by use of two internal standards, and secondly volatile compounds which are primarily responsible for the aroma of changpo roots. Simultaneous steam distillation and extraction method was used for essential oil extraction, and aroma extract dilution analysis (AEDA) and sniffing test by gas chromatography/olfactometry (GC/O) were used to detect the characteristic impact odorants. According to the instrumental analysis of changpo root essential oil, cis, trans-famesol (47.56 mg/kg of fresh wt), octanoic acid (23.73 mg/kg of fresh wt), trans-2-dodecenal (20.28 mg/kg of fresh wt) and trans, trans-farnesol (13.81 mg/kg of fresh wt) were the most abundant compounds. Geranyl acetate, trans-nerolidol and trans, trans-farnesyl acetate were evaluated as the characteristic impact odorants of changpo roots from results of AEDA and sniffing test. Especially, geranyl acetate was considered as the most similar odor component to changpo roots by organoleptic evaluation with GC/O.

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  4. [국내논문]   Headspace Analysis for Residual Hexane in Vegetable Oil   피인용횟수: 4

    Oh, Chang-Hwan (Research Institute of Lab Frontier Corp. ) , Kwon, Yong-Kwan (Food Additive Evaluation Department, Korea Food & Drug Administration ) , Jang, Young-Mi (Food Additive Evaluation Department, Korea Food & Drug Administration ) , Lee, Dal-Su (Food Additive Evaluation Department, Korea Food & Drug Administration ) , Park, Jong-Sei (Research Institute of Lab Frontier Corp.)
    Food science and biotechnology v.14 no.4 = no.64 ,pp. 456 - 460 , 2005 , 1226-7708 ,

    초록

    To enforce the maximum residue limit for residual hexane (0.005 g/kg) in commercially available Korean vegetable oil, convenient and accurate quantification methods were investigated. Using dual surrogate standards, pentane and heptane were dissolved in ethanol, and then added to hexane-tree sunflower oil for setting up the calibration curve. Gas Chromatograph-Flame Ionization Detector with a porous layer open tubular column, indicated good chromatographic separation of hexane from other inhibiting matrix components. The lowest calibration level was $0.5\;{\mu}g/g$ , not exceeding a relative standard deviation of 10% (RSD%), and 1.0\;{\mu}g/g$ not exceeding a deviation of 22% RSD% using heptane as an internal standard for the Static headspace analysis by using a headspace auto-sampler and manual injection, respectively. The residual hexane was detected in nine of the samples among 87 vegetable oil samples purchased on the local market.

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  5. [국내논문]   Identification, Characteristics, and Growth Inhibition of the Strain Isolated from Spoiled Wet Noodle   피인용횟수: 1

    Kim, Hyeong-Hyoi (Daesang Foods Co. ) , Jeong, Eun-Jeong (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University ) , Jeong, Do-Yeong (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University ) , Kim, Yong-Suk (Research Center for Industrial Development of BioFood Materials, Chonbuk National University ) , Shin, Dong-Hwa (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University)
    Food science and biotechnology v.14 no.4 = no.64 ,pp. 461 - 465 , 2005 , 1226-7708 ,

    초록

    To determine the cause of wet noodle spoilage, microorganisms isolated from wet noodles were identified and characterized. In addition, the growth inhibitory effects of organic acid mixture (OA: lactic acid 27.8%, acetic acid 12.0%, succinic acid 1.0%) and sodium dehydroacetate (SD) on the isolated strain were estimated in nutrient broth medium. The isolated strain was Gram-positive, rod shaped, motile, and spore forming. Based on physiological characteristics and the API 50 CHB-kit test results for the assimilation of 49 carbohydrates, the isolated strain was identified as Bacillus amyloliquefaciens (92.6%), which is able to degrade starch. Decimal reduction times (D-values) at 100, 105, and $110^{\circ}C$ for spores of B. amyloliquefaciens were 8.5, 5.1, and 2.5 min, respectively, and the z-value was $12.8^{\circ}C$ . We estimated that B. amylo-liquefaciens isolated from spoiled wet noodles was a thermophilic species having high heat-resistance. Viable cell numbers in wet noodles and broth medium inoculated with B. amyloliquefaciens were decreased by 2-4 log cycles by combined treatment with 0.03 or 0.05% OA and 0.3% SD. These results revealed that OA combined with SD could be used as a potential agent to inhibit B. amyloliquefaciens in wet noodles.

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  6. [국내논문]   Determination of 3-Butenyl Isothiocyanate in Different Parts and Cultivars of Chinese Cabbages  

    Kim, Youn-Kyung (Dept. of Food and Nutrition, Duksung Womens University ) , Kim, Gun-Hee (Dept. of Food and Nutrition, Duksung Womens University)
    Food science and biotechnology v.14 no.4 = no.64 ,pp. 466 - 469 , 2005 , 1226-7708 ,

    초록

    Chinese cabbage (Brassica campestris L. Pekinensis) is Brassica vegetable that contains high amounts of glucosinolates. Glucosinolates and their breakdown products are thought to contribute to health promotion by preventing some cancers. Chinese cabbage is the most commonly consumed vegetable in Asian countries including Korea. In this study, qualitative and quantitative analyses of 3-butenyl glucosinolate (Gluconapin) from different cultivars and different parts of the cabbage were performed. Gluconapin of Chinese cabbage was extracted by hot ethanol ( $80^{\circ}C$ ), isolated by an anion exchange column and identified by GC/MS and LC/MS. The levels of glucosinolates in Chinese cabbage varied according to the different parts, cultivars, and blanching time. In general, the concentrations of 3-butenyl isothiocyanate (ITC) were higher in the leaf than in the midribs parts. The cultivar 'Bulam no. 3' had a much greater content of 3-butenyl ITC than the cultivar 'Garak no. 1,' and the levels of butenyl ITC were highest after two weeks of storage. Blanching treatment decreased the concentration of 3-butenyl ITC. The ITC concentration varied extensively among different crops of the same species, and according to the different parts on the cabbage, the storage duration and the boiling time.

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  7. [국내논문]   Molecular Structure and Gelatinization Properties of Turnip Starch (Brassica rapa L.)   피인용횟수: 2

    Kim, Nam-Hee (Department of Food Science and Technology, Sejong University ) , Yoo, Sang-Ho (Department of Food Science and Technology, Sejong University)
    Food science and biotechnology v.14 no.4 = no.64 ,pp. 470 - 473 , 2005 , 1226-7708 ,

    초록

    Starch was isolated from turnip (Brassica rapa L.), and to elucidate the structure-function relationship its structural and physical properties were characterized. Morphological structure of the starch was analyzed by SEM (Scanning Electron Microscopy). Most of the starch granules were spherical in shape with diameter ranging from 0.5-10mm. Apart from larger granules ( $ ) which dominated the population size of turnip starch, significant amount of small ( $0.5-2\;{\mu}m$ ) and mid-size granules ( ${\sim}\;{\mu}m$ ) were also detected. It was revealed that presumably, erosion damages occurred due to the attack of amylase-type enzymes on the surface of some granules. Branch chain-length distribution was analyzed by HPAEC (High-Performance Anion-Exchange Chromatography). The chain-length distribution of turnip starch revealed a peak at DP12 with obvious shoulder at DP18-21. The weight-average chain length ( $CL_{avg}$ ) was 16.6, and a large proportion (11.8%) of very short chains (DP6-9) was also observed. The melting properties of starch were determined by DSC (Differential Scanning Calorimetry). The onset temperature ( $T_o$ ) and the enthalpy change ( ${\Delta}H$ ) of starch gelatinization were $50.5^{\circ}C$ and 12.5 J/g, respectively. The ${\Delta}H$ of the retrograded turnip starch was 3.5 J/g, which indicates 28.2% of recrystallization. Larger proportion of short chains as well as smaller average chain-length can very well explain relatively lower degree of retrogradation in turnip starch.

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  8. [국내논문]   Antimicrobial, Anti-inflammatory, and Anti-oxidative Effects of Water- and Ethanol-extracted Brazilian Propolis   피인용횟수: 7

    Kim, Kee-Tae (Bio/Molecular Informatics Center, Konkuk University ) , Yeo, Eun-Ju (Bio/Molecular Informatics Center, Konkuk University ) , Han, Ye-Sun (Bio/Molecular Informatics Center, Konkuk University ) , Nah, Seung-Yeol (Bio/Molecular Informatics Center, Konkuk University ) , Paik, Hyun-Dong (Bio/Molecular Informatics Center, Konkuk University)
    Food science and biotechnology v.14 no.4 = no.64 ,pp. 474 - 478 , 2005 , 1226-7708 ,

    초록

    Because it possesses anti-inflammatory, antifungal, antiviral, and tissue regenerative properties, propolis has been used for thousands of years in folk medicine for multiple purposes. Although the antimicrobial activity of propolis has already been demonstrated, very few studies have been conducted on bacteria of clinical relevance in dentistry. The aim of this study is to evaluate the antimicrobial, anti-inflammatory, and anti-oxidative activities of 0.1% and 1.0% propolis, both of water-extracted (proAQ) and ethanol-extracted (proAL) propolis, for industrial applications. In studies of antimicrobial activity, the growth of Staphylococcus aureus ATCC 35556, Salmonella enteritidis ATCC 12021, Escherichia coli O157:H7, and Candida parapsilosis KCCM 35428, all general food or clinical pathogens, were tested. The culture medium used was trypticase soy broth including 0.6% yeast extract; after 6 hr of incubation, the turbidities were measured at 620 nm with a spectrophotometer. The results indicate that the antimicrobial effects of both 1.0% proAQ and 1.0% proAL were greater against the growth of S. aureus ATCC 35556 and C. parapsilosis KCCM 35428 rather than those of S. enteritidis ATCC 12021 and E. coli O157:H7. Additionally, it appears that the anti-inflammatory effects of proAL are greater than those of proAQ. The anti-inflammatory effects were evaluated by measurement of the inhibition of hyaluronidase activity in vitro. At a 1% concentration, the anti-inflammatory effects of proAL were greater than those of proAQ. Finally, the anti-oxidative effects of 1% and 10% solutions of each extract sample were measured according to the TBA method at $40^{\circ}C$ for 1, 2, 3, and 5 days and were compared with 1.0% BHT. The results indicate that the anti-oxidative effects at 0.1% for both proAQ and proAL were not significantly different than the anti-oxidative effects at 1.0% BHT (p

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  9. [국내논문]   Enhanced Immune Cell Functions and Cytokine Production after in vitro Stimulation with Arabinoxylans Fraction from Rice Bran   피인용횟수: 2

    Choi, Eun-Mi (Department of Biotechnology & Biopolymer National Research Lab, Yonsei University ) , Kim, Ah-Jin (Department of Biotechnology & Biopolymer National Research Lab, Yonsei University ) , Hwang, Jae-Kwan (Department of Biotechnology & Biopolymer National Research Lab, Yonsei University)
    Food science and biotechnology v.14 no.4 = no.64 ,pp. 479 - 486 , 2005 , 1226-7708 ,

    초록

    Arabinoxylan, a complex polysaccharide in cereal cell walls, has recently received research attention as a biological response modifier. The immunomodulating effect of arabinoxylans from rice bran (AXrb) was studied using a combined process of extrusion and commercial hemicellulase treatment in order to elucidate the augmentation mechanism of cell-mediated immunity in vitro. The cytotoxicity of mouse spleen lymphocytes against YAC-1 tumor cells was significantly enhanced by treatment with AXrb at $10-100\;{\mu}g/mL$ . In an attempt to investigate the mechanism by which AXrb enhance NK cytotoxicity, we examined the effect of AXrb on cytokine production by spleen lymphocytes. Culture supernatants of the cells incubated with AXrb were collected and analyzed for IL-2 and IFN- ${\gamma}$ synthesis by ELISA. IL-2 and IFN- ${\gamma}$ production were increased significantly. These results suggest that AXrb may induce Th1 immune responses. Macrophages play an important role in host defenses against tumors by killing them and producing secretory products, which protect against bacterial, viral infection and malignant cell growth. AXrb were examined for their ability to induce secretory and cellular responses in murine peritoneal macrophages. When macrophages were treated with various concentrations ( $10-100\;{\mu}g/mL$ ) of AXrb, AXrb induced tumoricidal activity, as well as increasing phagocytosis and the production of NO, $H_2O_2$ , TNF- ${\alpha}$ , IL- $1{\beta}$ , and IL-6. These results indicate that reactive oxygen species, reactive nitrogen species, and inflammatory cytokines are likely to be the major mediators of tumoricidal activity in AXrb-treated macrophages. Therefore, AXrb may be useful in cancer immunotherapy and it is anticipated that AXrb obtained using extrusion and subsequent enzyme treatment can be used as an ingredient in nutraceuticals and cereal-based functional food.

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  10. [국내논문]   Effect of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 Dipping on Storage Property and Sensory Quality of Strawberry   피인용횟수: 3

    Mo, Eun-Kyoung (Research and Development Center, DBIO Incorporation ) , Sung, Chang-Keun (Department of Food Science and Biotechnology, Chungnam National University)
    Food science and biotechnology v.14 no.4 = no.64 ,pp. 487 - 492 , 2005 , 1226-7708 ,

    초록

    Simple competition plate bioassays of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 were conducted to evaluate their potential as biological control agents that inhibit growth of Botrytis cinerea during post-harvest storage of strawberries (Fragaria ${\times}$ ananassa Duche, Red-Pearl). Occurrence rates of fungi on the surface of yeast-treated strawberries were evaluated during storage at $4^{\circ}C$ . P. anomala SKM-T and G. geotrichum SJM-59 showed antifungal activities on agar plate, and P. anomala SKM-T maintained its desirable antifungal activity on surface of strawberries and its physicochemical properties during storage. Sensory evaluation was based on kinesthetics and consumer acceptability. Due to its potential antifungal activity, P. anomala SKM-T could function as biological control agent against spoilage fungi during post-harvest storage of strawberries.

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