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Food science and biotechnology 30건

  1. [국내논문]   The Hazard Analysis and Critical Control Point (HACCP) System and Its Implementation in an Aseptic Thermal Juice Processing Scheme: A Review   피인용횟수: 1

    Min, Sea-Cheol (Department of Food Science and Technology University of California ) , Min, David B. (Food Science and Technology, The Ohio State University)
    Food science and biotechnology v.15 no.5 = no.71 ,pp. 651 - 663 , 2006 , 1226-7708 ,

    초록

    Hazard Analysis and Critical Control Point (HACCP), a systematic process that identifies, assesses, and controls hazards, has been developed as an effective alternative to conventional end-point analysis for food safety control. The importance of HACCP has been emphasized recently due to the development of new food processing technologies and the increase in international trade demanding worldwide of food product safety. This paper provides a review of HACCP and a generic HACCP template for its implementation for aseptic processing of a juice drink.

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  2. [국내논문]   Modeling Growth Kinetics of Lactic Acid Bacteria for Food Fermentation  

    Chung, Dong-Hwa (Faculty of Marine Bioscience and Technology, Kangnung National University ) , Kim, Myoung-Dong (School of Bioscience and Biotechnology, Kangwon National University ) , Kim, Dae-Ok (Department of Food Science and Technology, Kyung Hee University ) , Koh, Young-Ho (Center for Food Safety Evaluation, Korea Food and Drug Administration ) , Seo, Jin-Ho (School of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University)
    Food science and biotechnology v.15 no.5 = no.71 ,pp. 664 - 671 , 2006 , 1226-7708 ,

    초록

    Modeling the growth kinetics of lactic acid bacteria (LAB), one of the most valuable microbial groups in the food industry, has been actively pursued in order to understand, control, and optimize the relevant fermentation processes. Most modeling approaches have focused on the development of single population models. Primary single population models provide fundamental kinetic information on the proliferation of a primary LAB species, the effects of biological factors on cell inhibition, and the metabolic reactions associated with cell growth. Secondary single population models can evaluate the dependence of primary model parameters, such as the maximum specific growth rate of LAB, on the initial external environmental conditions. This review elucidates some of the most important single population models that are conveniently applicable to the LAB fermentation analyses. Also, a well-defined mixed population model is presented as a valuable tool for assessing potential microbial interactions during fermentation with multiple LAB species.

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  3. [국내논문]   Antioxidant, Antimicrobial, and Antitumor Activities of Partially Purified Substance(s) from Green Tea Seed   피인용횟수: 9

    Choi, Jae-Hoon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University ) , Nam, Jung-Oak (Department of Food Science and Biotechnology of Animal Resources, Konkuk University ) , Kim, Ji-Yeon (Department of Animal Science, Woosong Information College ) , Kim, Jin-Man (Department of Food Science and Biotechnology of Animal Resources, Konkuk University ) , Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University ) , Kim, Chang-Han (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
    Food science and biotechnology v.15 no.5 = no.71 ,pp. 672 - 676 , 2006 , 1226-7708 ,

    초록

    The aim of this study is to evaluate the antioxidant, antimicrobial, and antitumor activities of various concentrations of partially purified substance(s) from green tea seed (Camellia sinensis L.). The total polyphenol contents of each fraction (non-adsorption fraction: F-1, fraction eluted with 40% methanol: F-2, and fraction eluted with 100% methanol: F-3) purified by Diaion HP-20 column chromatography were, in the increasing order: F-1 (3.7 mg tannic acid equivalents, TAB/g) butylated hydroxytoluene (BHT; 89.8%) > ascorbic acid (89.3%) > leaf extracts (70.3%) > F-3 (15.9%) > seed extracts (15.8%) > F-1 (14.8%) at a 0.1% concentration. In studies on antimicrobial activities, the results indicate that the growth of yeast (Candida albicans KCCM 11282 and Cryptococcus neoformans KCCM 50544) was inhibited more so than that of other fungi (Alternaria alternate KCTC 6005 and Rhizoctonia solani). In addition, it appears that the antitumor activities of the F-1, F-2, and F-3 fractions at a concentration of $50\;{\mu}g/mL$ showed 6, 7, and 23% growth inhibition of the HEC-1B cell line, 14, 11, 82% inhibition of the HEP-2 cell line, and 8, 16, and 81% inhibition of the SK-OV-3 cell line, respectively. Overall these results indicate that the antioxidant activity is greatest in the F-2 fraction, and the antimicrobial and antitumor activities are greatest in the F-3 fraction.

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  4. [국내논문]   Isolation, Identification, and Probiotic Properties of Lactobacillus reuteri HY701 from Human Feces   피인용횟수: 8

    Kim, Jun-Tae (Division of Food Science and Biotechnology, Kyungnam University ) , Jung, Hwang-Young (Division of Food Science and Biotechnology, Kyungnam University ) , Lee, Na-Kyoung (Division of Animal Life Science, Konkuk University ) , Rhim, Seong-Lyul (Department of Biomedical Sciences, Hallym University ) , Paik, Hyun-Dong (Division of Animal Life Science, Konkuk University)
    Food science and biotechnology v.15 no.5 = no.71 ,pp. 677 - 682 , 2006 , 1226-7708 ,

    초록

    Strain HY701 was isolated from human feces for probiotic use by selecting highly resistant isolates to artificial gastric acid and bile acid. Strain HY701 was identified as Lactobacillus reuteri using 16S rDNA sequencing, and tentatively named L. reuteri HY701. The resistance of L. reuteri HY701 to artificial gastric acid (PH 2.5) was high with a survival rate of over 90%. L. reuteri HY701 also showed high tolerance to artificial bile acid after incubation in artificial gastric acid. Using the API ZYM test kit, the carcinogenic enzymes ( ${\beta}$ -glucuronidase and ( ${\beta}$ -glucosidase were not detected with L. reuteri HY70l, while the beneficial enzyme ( ${\beta}$ -galactosidase was weakly detected. L. reuteri HY701 was sensitive to $100\;{\mu}g/mL$ nisin, $20\;{\mu}g/mL$ roxithromycin, $15\;{\mu}g/mL$ erythromycin, but resistant to $20\;{\mu}g/mL$ streptomycin, $10\;{\mu}g/mL$ tetracycline, $20\;{\mu}g/mL$ ciprofloxacin, $20\;{\mu}g/mL$ nystatin, $20\;{\mu}g/mL$ gentamycin, $10\;{\mu}g/mL$ doxycycline, $10\;{\mu}g/mL$ chloramphenicol, and $20\;{\mu}g/mL$ ampicillin. L. reuteri HY701 was shown to possess bactericidal activity as it inhibited the growth of Listeria monocytogenes ATCC 19111 and Escherichia coli JM109 completely within 24 hr of incubation. These results indicate that L. reuteri HY701 could be used as a probiotic strain.

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  5. [국내논문]   Effect of Packaging Conditions on the Fruit Quality of Chinese Quince  

    An, Duck-Soon (Department of Food Science and Biotechnology, Kyungnam University ) , Lee, Dong-Sun (Department of Food Science and Biotechnology, Kyungnam University)
    Food science and biotechnology v.15 no.5 = no.71 ,pp. 683 - 687 , 2006 , 1226-7708 ,

    초록

    The respiration rate of Chinese quince was measured at 0, 5, 10, and $20^{\circ}C$ to determine its tolerable range of storage temperatures. Based on the measured respiration rates, plastic films covering a wide range of gas permeabilities were used for packaging and storing individual Chinese quince at 0 and $10^{\circ}C$ . Chinese quince can be categorized as low respiration fruit. Higher respiratory quotients were observed at higher temperature suggesting that the tolerable temperature range for storage is $0-10^{\circ}C$ . Packages containing Chinese quince wrapped in highly gas-permeable polyolefin film PD 941 attained, with progressive decreases in volume, 9.5-10.2% $O_2$ and 1.3-1.8% $CO_2$ at $0^{\circ}C$ , 8.1% $O_2$ and 2.4% $CO_2$ at $10^{\circ}C$ . At these levels, PD 941 could preserve the fruit at acceptable quality levels for 152 and 50 days at 0 and $10^{\circ}C$ , respectively. Less gas-permeable packages built up high $CO_2$ concentrations (above 15.8%) and low $O_2$ concentrations (less than 1.8%) causing free volume expansion and eventual dark discoloration of the fruit. The storage life realized by packaging with polyolefin film PD 941 could facilitate the availability of Chinese quinces in winter and spring for medicinal or ornamental purposes in the fresh state.

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  6. [국내논문]   Changes in Isothiocyanate Levels in Korean Chinese Cabbage Leaves during Kimchi Storage   피인용횟수: 1

    Hong, Eun-Young (Department of Food and Nutrition, DukSung Women's University ) , Kim, Gun-Hee (Department of Food and Nutrition, DukSung Women's University)
    Food science and biotechnology v.15 no.5 = no.71 ,pp. 688 - 693 , 2006 , 1226-7708 ,

    초록

    Glucosinolates are hydrolyzed by the enzyme myrosinase and are mainly found in cruciferous vegetables such as Chinese cabbage (Brassica campestris L. ssp. pekinensis). lsothiocyanates (ITCs) are glucosinolate degradation products with reported anticarcinogenic properties. Korean Chinese cabbage in the form of 'kimchi' is a staple part of the Korean diet. In this study, we examined the effects of storage temperature and duration on glucosinolate, ITC, soluble sugar, and organic acid levels in kimchi. Changes in pH and the impact of various parts of the Korean Chinese cabbage being used during the preparation of the dish were also assessed. Extracted ITC levels, analyzed via gas chromatography (GC) and GC/mass spectrometry (GC/MS), were higher in the midrib parts than in the cabbage leaves after storage at both 4 and $20^{\circ}C$ . During storage, organic acid levels increased while soluble sugars were depleted. The pH initially increased (after 1 day at $20^{\circ}C$ , and 1 week at $4^{\circ}C$ ), but subsequently decreased over time at both temperatures. Glucosinolate and ITC levels increased in the beginning of storage but then generally fell during further storage. Our data suggest that acidity-related reduction in myrosinase activity during storage may decrease glucosinolate and ITC levels. The changes in these levels depended on the storage conditions and the Korean Chinese cabbage parts used for the kimchi preparation.

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  7. [국내논문]   Suppressive Effects of Scutellaria radix Water Extract on $Fc{\varepsilon}RI$ Expression   피인용횟수: 1

    Shim, Sun-Yup (Oriental Medicine Research and Development Institute, Pukyong National University ) , Byun, Dae-Seok (Major of Nutrition, Pukyong National University ) , Kim, Hyeung-Rak (Major of Nutrition, Pukyong National University ) , Lee, Kyung-Dong (Department of Oriental Medicine Materials, Dongshin University ) , Cho, Young-Sook (Department of Food and Nutrition, Sunchon National University)
    Food science and biotechnology v.15 no.5 = no.71 ,pp. 694 - 697 , 2006 , 1226-7708 ,

    초록

    The initiation of immunoglobulin E (IgE)-mediated allergic reactions requires binding of IgE antibody to its high-affinity receptor. Human basophilic KU812F cells express $Fc{\varepsilon}RI$ on the cell surface and act as effector cells in the allergic response. In this study, we investigated the effects of Scutellaria radix extract on the expression of the $Fc{\varepsilon}RI$ in human KU812F cells. Flow cytometric analysis showed that S. radix extract treatment caused a concentration-dependent decrease in $Fc{\varepsilon}RI$ expression on the cell surface. Furthermore, the level of $Fc{\varepsilon}RI$ ${\alpha}$ , ${\beta}$ , and ${\gamma}$ chain mRNA in KU812F cells was examined by RT-PCR. S. radix extract reduced total cellular $Fc{\varepsilon}RI$ $\alpha$ and ${\gamma}$ chain mRNA expression in a concentration-dependent manner. $Fc{\varepsilon}RI$ -mediated histamine release was reduced from $21.75{\pm}1.34\;ng/10^6$ cells in non-treated cells to $16.46{\pm}1.98\;ng/10^6$ cells in S. radix extract treated cells. These results suggested that S. radix extract has the potential to down-regulate of FcRI expression and to inactivate basophils.

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  8. [국내논문]   Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles   피인용횟수: 3

    Ahn, Chang-Won (Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University ) , Nam, Hee-Sop (Research and Development Center, Nong Shim ) , Shin, Jae-Kil (Research and Development Center, Nong Shim ) , Kim, Jae-Hoon (Research and Development Center, Nong Shim ) , Hwan, Eun-Sun (Center for Agricultural Biomaterials, College of Agriculture and Life Sciences, Seoul National University ) , Lee, Hyong-Joo (Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University)
    Food science and biotechnology v.15 no.5 = no.71 ,pp. 698 - 703 , 2006 , 1226-7708 ,

    초록

    We investigated how the addition of polypeptides to instant fried noodle dough affects the dough properties, starch gelatinization, and textural properties of cup-type instant fried noodles. After comparing farinograph results of 100% wheat flour with 1% wheat flour substituted with gluten, there was a small difference in the mechanical dough properties. However, in the case of 1% wheat flour substituted with gluten peptides, the dough development time increased, dough stability decreased, and weakness increased. On the other hand, when gluten or gluten peptides were added, starch gelatinization did not change significantly. At the steaming stage, substitution with gluten peptides or soybean peptides markedly changed the molecular weight distributions of extractable polypeptides. Especially in the case of wheat flour substituted with 1% gluten peptides, the relative portion of low Mw extractable polypeptides (2.5-50 kDa) decreased more compared to a control. Also, the hardness and chewiness decreased in cooked cup-type instant fried noodles containing gluten peptides. This suggests that the addition of gluten peptides can reduce the rehydration time of cup-type instant fried noodles.

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  9. [국내논문]   Characterization of the Functional Properties of Soy Milk Cake Fermented by Bacillus sp.   피인용횟수: 10

    Oh, Soo-Myung (Department of Food Science and Technology, Keimyung University ) , Kim, Chan-Shick (Faculty of Biotechnology, Cheju National University ) , Lee, Sam-Pin (Department of Food Science and Technology, Keimyung University)
    Food science and biotechnology v.15 no.5 = no.71 ,pp. 704 - 709 , 2006 , 1226-7708 ,

    초록

    The mucilage production and tyrosine content in soy milk cake (SMC) fermented by Bacillus firmus NA-1, Bacillus subtilis GT-D, and B. subtilis KU-A was improved by fortification with 10% defatted soybean flour. The fibrinolytic activity and consistency of the SMC were drastically increased by solid-state fermentation for 1 day. However, the consistency of the fermented SMC gradually decreased during fermentation for 3 days. Furthermore, the tyrosine content of the freeze-dried powder of SMC fermented by three Bacillus sp. was 9 times higher than that of unfermented SMC. The soybean proteins, including the 7S and 11S subunits, were partially digested during alkaline fermentation, producing lower molecular-weight peptides. The fibrinolytic enzyme produced in SMC fermented by B. firmus NA-l and B. subtilis KU-A exhibited higher thermal stability than that of B. subtilis GT-D fermentation. The powder obtained from B. subtilis GT-D fermentation had an ${\alpha}$ -amylase activity and lower consistency compared to those of B. firmus NA-1 and B. subtilis KU-A. In addition, this powder contained 6.3% moisture content, 27% crude protein content and 9 units of fibrinolytic activity and proteolytic activity.

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  10. [국내논문]   Fruiting Body Extracts of Paecilomyces tenuipes Ameliorate Lipid and Antioxidant Metabolism in Rats Fed a High Fat-Cholesterol Diet   피인용횟수: 6

    Park, Eun-Ju (Department of Food and Nutrition, Kyungnam University ) , Park, Nam-Sook (Department of Life Science and Environmental Biochemistry, College of Natural Resources and Life Science, Pusan National University ) , Park, Hae-Ryong (Division of Food Science and Biotechnology, Kyungnam University ) , Jin, Byung-Rae (College of Natural Resources and Life Science, Dong-A University ) , Lee, Sang-Mong (Department of Life Science and Environmental Biochemistry, College of Natural Resources and Life Science, Pusan National University)
    Food science and biotechnology v.15 no.5 = no.71 ,pp. 710 - 714 , 2006 , 1226-7708 ,

    초록

    The present study examined the lipid lowering and antioxidant activity of Paecilomyces tenuipes. Eight week-old male Sprague-Dawley rats were fed one of the three diets, a reference diet without cholesterol addition (NC), a high fat (17 g/ 100 g)-high cholesterol (1 g/100 g) diet (HC) and a HC diet supplemented with 3% P. tenuipes (PT) for 30 days. Total lipid and total cholesterol were reduced significantly by 33 and 37%, respectively, in the PT diet group compared with controls. A similar reduction was found for low density lipoprotein (LDL) cholesterol levels, while plasma high density lipoprotein (HDL) cholesterol and triglyceride (TG) concentrations were not significantly different among groups. Hepatic total lipid and total cholesterol levels, but not hepatic TG levels, were significantly decreased in the PT group compared to the HC group. The administration of P. tenuipes increased the plasma total antioxidant potential and decreased the levels of lipid peroxidation. These results suggest that P. tenuipes exerts significant health benefits through the modulation of physiological functions including a variety of atherogenic lipid profiles and antioxidants in hypercholesterolemia.

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