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Food science and biotechnology 40건

  1. [국내논문]   A Review of Microbial Biofilms of Produce: Future Challenge to Food Safety   SCIE SCOPUS

    Jahid, Iqbal Kabir (School of Food Science and Technology, Chung-Ang University ) , Ha, Sang-Do (School of Food Science and Technology, Chung-Ang University)
    Food science and biotechnology v.21 no.2 ,pp. 299 - 316 , 2012 , 1226-7708 ,

    초록

    Outbreaks of produce-related food-borne pathogens have undergone a sharp increase in last three decades because of high produce consumption. A paradigm of food safety for produce is important due to its susceptibility to microbial attack and biofilms formation. Greater attention should be paid to decontaminating the pathogens in biofilms as they pose a risk to public health. This review will focus on produce-related outbreaks, attachments, quorum sensing, biofilms formation, resistance to sanitizers and disinfectants, and current and emerging control strategies for fresh and minimally processed produce, providing new insight into food safety. The consequences of biofilms formation on produce include the formation of a protective environment that is resistant to cleaning and disinfection. Alternative means of controlling or inhibiting biofilms formation on produce will be explained briefly and we will identify where additional research is needed.

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  2. [국내논문]   Anti-obesity and Hypolipidemic Effects of Chufa (Cyperus esculentus L.) in Mice Fed a High-fat Diet   SCIE SCOPUS

    Moon, Mi-Kyung (Division of Metabolism and Functionality Research, Korea Food Research Institute ) , Ahn, Ji-Yun (Division of Metabolism and Functionality Research, Korea Food Research Institute ) , Lee, Hyun-Yu (Division of Metabolism and Functionality Research, Korea Food Research Institute ) , Ha, Tae-Youl (Division of Metabolism and Functionality Research, Korea Food Research Institute)
    Food science and biotechnology v.21 no.2 ,pp. 317 - 322 , 2012 , 1226-7708 ,

    초록

    This study was aimed to clarify the effect of defatted chufa (Cyperus esculentus L., DC) on diet-induced obesity and lipid metabolism in mice. C57BL/6J mice were fed 1 of 4 experimental diets for 7 weeks: a normal diet (N), a high-fat diet (HF), a high-fat diet with 5% DC (LDC), and a high-fat diet with 10% DC (HDC). DC supplementation (10%) significantly reduced body weight gain, adipose tissue weight, and adipocyte size increased by high-fat diet although there was no significant difference between HF group and LDC group. Serum total cholesterol and triglyceride levels of the HDC group were significantly decreased compared to those of the HF group. The hepatic triglyceride levels also decreased significantly with 10% DC supplementation, but not changed with 5% DC supplementation. Serum insulin and leptin levels in the LDC and HDC groups were significantly decreased compared to those of the HF group. These results suggest that defatted chufa may be useful for the prevention of diet-induced obesity and hyperlipidemia.

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  3. [국내논문]   Effects of Fermented Barley on Lipid and Carnitine Profiles in C57BL/6J Mice   SCIE SCOPUS

    Choi, Ji-Hae (Department of Food Science & Human Nutrition and Research Institute of Human Ecology, Chonbuk National University ) , Kim, Tae-Hee (Barley & Oats Co., Ltd. ) , Ko, Myung-Suk (Barley & Oats Co., Ltd. ) , Cha, Youn-Soo (Department of Food Science & Human Nutrition and Research Institute of Human Ecology, Chonbuk National University)
    Food science and biotechnology v.21 no.2 ,pp. 323 - 329 , 2012 , 1226-7708 ,

    초록

    The aim of the present study was to investigate the effects of fermented barley supplementation on blood lipid profiles, carnitine concentrations, and hepatic mRNA levels of enzymes involved in fatty acid metabolism. Thirty-two C57BL/6J male mice were divided into 4 groups; normal diet control group (ND), high fat diet control group (HD), high fat diet plus barley supplemented group (BR), and high fat diet plus fermented barley supplemented group (BR-F). BR-F supplementations decreased total cholesterol (TC) and LDL-cholesterol in serum, triglyceride (TG) in liver. Serum total carnitine (TCNE) concentrations were significantly higher in the BR-F group than HD group. BR-F supplementations significantly increased hepatic lipolysis regulating gene expression such as carnitine palmitoyltransferase-I (CPT-I), peroxisome proliferator-activated receptor- ${\alpha}$ ( $PPAR{\alpha}$ ), whereas significantly decreased lipogenic enzyme expression such as acetyl CoA carboxylase (ACC). These results suggest that the fermented barley has anti-obesity properties.

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  4. [국내논문]   Ameliorative Effect of Saltwort (Salicornia herbacea) Extract on Hepatic Dysfunction and Hyperlipidemia in Rats   SCIE SCOPUS

    Park, Kap-Joo (Department of Biological Sciences, Konkuk University ) , Cho, Myung-Hwan (Department of Biological Sciences, Konkuk University ) , Kim, Soo-Young (Department of Biological Sciences, Konkuk University ) , Lee, Jae-Seok (Department of Biological Sciences, Konkuk University)
    Food science and biotechnology v.21 no.2 ,pp. 331 - 337 , 2012 , 1226-7708 ,

    초록

    To examine the effect of saltwort (Salicornia herbacea) on blood cholesterol and lipid metabolism, hyperlipidemia was induced in animal rats. Saltwort extract was then administered to the rats for 5 weeks, after which, blood biochemical changes were determined. Saltwort treatment resulted in a significant reduction of the levels of total cholesterol, blood triglyceride, and LDL-cholesterol. In contrast, the expression levels of HDL-cholesterol were increased at saltwort treatment group. The aspartate aminotransferase (AST: serum SGOT) value of the saltwort administration group was significantly reduced and the blood alanine aminotransferase (ALT: serum SGPT) levels decreased significantly in comparison to those in the negative control group. Degeneration of hepatic tissues due to the consumption of a high lipid diet for a long period of time was reported in the negative control group. On the other hand, in the saltwort administration group, a substantial reduction in the accumulation of lipid droplets in the cytoplasm was seen, and in addition, it was confirmed that the degeneration of hepatic tissues recovered almost to level of that of the normal control group. These data suggest that saltwort extract represents an excellent candidate for protection of rat hepatocytes from high fat diet-mediated damage.

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  5. [국내논문]   Antioxidant and Tyrosinase Inhibitory Activities of Different Parts of Oriental Cherry (Prunus serrulata var. spontanea)   SCIE SCOPUS

    Park, Ji-Won (Department of Food Science and Biotechnology, Kyungnam University ) , Yuk, Hyun-Gyun (Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive ) , Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam University)
    Food science and biotechnology v.21 no.2 ,pp. 339 - 343 , 2012 , 1226-7708 ,

    초록

    Six different parts (branch, flesh, flower, fruit, leaf, and seed) of oriental cherry (Prunus serrulata var. spontanea) were extracted with ethanol or water, then total phenol content (TPC), antioxidant activity, and tyrosinase inhibitory activity of the extracts were evaluated. The ethanol extracts showed higher TPC and antioxidant activity than the water extracts regardless of parts. The ethanol extracts of leaf as well as branch possessed superior TPC and antioxidant activity. The highest tyrosinase inhibitory activity was found in ethanol extract of leaf. There was no dramatic difference of tyrosinase inhibitory activities according to parts of cherry. The results suggest that leaf and branch of oriental cherry could be a candidate for antioxidant and anti-whitening materials in food or cosmetic industries.

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  6. [국내논문]   Influence of Amylose Content on Cooking Time and Textural Properties of White Salted Noodles   SCIE SCOPUS

    Heo, Hwa-Young (Department of Plant Sciences and Plant Pathology, Montana State University ) , Baik, Byung-Kee (Department of Crop & Soil Science, Washington State University ) , Kang, Chon-Sik (National Institute of Crop Science, RDA ) , Choo, Byung-Kil (Department of Crop Agriculture and Life Science, Chonbuk National University ) , Park, Chul-Soo (Department of Crop Agriculture and Life Science, Chonbuk National University)
    Food science and biotechnology v.21 no.2 ,pp. 345 - 353 , 2012 , 1226-7708 ,

    초록

    White salted noodles were prepared from reconstituted flours of various amylose content to determine the effects of amylose content on noodle dough properties and texture of noodles cooked for optimum cooking time. With decrease of amylose content from 26.5 to 3.0%, optimum water absorption of noodle dough increased from 39 to 49% and cooking time of noodles decreased from 16 to 7 min. Hardness of cooked noodles prepared from reconstituted flour consistently decreased with increase in proportion of waxy starch. Noodles less than 12.4% amylose content exhibited higher springiness and cohesiveness than noodles greater than 17.1% amylose content. Cohesiveness and springiness of noodles prepared with partial waxy starches, of which amylose content ranged from 16.6 to 22.7%, were comparable to those of noodles prepared from

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  7. [국내논문]   Effect of Alternative $C_2$ Carbon Sources on the Growth, Lipid, and ${\gamma}$-Linolenic Acid Production of Spirulina (Arthrospira platensis)   SCIE SCOPUS

    Golmakani, Mohammad-Taghi (Department of Food Science, Engineering and Technology, University of Tehran ) , Rezaei, Karamatollah (Department of Food Science, Engineering and Technology, University of Tehran ) , Mazidi, Sara (Department of Food Science, Engineering and Technology, University of Tehran ) , Razavi, Seyyed Hadi (Department of Food Science, Engineering and Technology, University of Tehran)
    Food science and biotechnology v.21 no.2 ,pp. 355 - 363 , 2012 , 1226-7708 ,

    초록

    The influence of different organic carbon sources (glucose, ethanol, and acetic acid) at different concentrations (0.1, 0.5, and 1.0 g/L for batch and 1.0, 2.0, and 3.0 g/L for fed-batch) were studied in the mixotrophic production (using both light and carbon source) of ${\gamma}$ -linolenic acid (GLnA) by spirulina (Arthrospira platensis). The obtained spirulina was analyzed in terms of biomass, lipid, and GLnA production. In the batch media, increasing the concentrations of glucose, ethanol, and acetic acid led to an increase in the biomass, lipid, and GLnA production. However, carbon sources at concentrations greater than 1.0 g/L in fed-batch media appeared to have no significant effects on the above parameters. It was also demonstrated that biomass, lipid, and GLnA production using ethanol and acetic acid could be as good as those achieved with the classic glucose-based culture media.

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  8. [국내논문]   Properties and Qualities of Rice Flours and Gluten-free Cupcakes Made with Higher-yield Rice Varieties in Korea   SCIE SCOPUS 피인용횟수: 3

    Park, Sun-Jin (Department of Food and Nutrition, Chonnam National University ) , Ha, Ki-Yong (Rice Breeding and Cultivation Division, National Institute of Crop Science, Rural Development Administration ) , Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University)
    Food science and biotechnology v.21 no.2 ,pp. 365 - 372 , 2012 , 1226-7708 ,

    초록

    Korean rice varieties, 'Druryechanbyeo' and 'Boramchanbyeo', were developed to get higher yields and to be used in rice products. The rice grains were dried and milled into rice flours after first going through the soaking process. The properties and qualities of cupcakes made with dry-milled rice flours were compared with cupcakes made with commercial dry-milled rice flours (CDRF). The newly developed rice flours (NDRF) had higher apparent amylose content, water binding capacity, swelling power, and peak viscosities, but had lower damaged-starch content, gelatinization temperature, and final and setback viscosities than CDRF. The specific gravity of batter, and hardness and springiness of cupcakes were lower in NDRF than in CDRF. The cake textures from 'Boramchan' NDRF were more preferable than those from 'Druyechan' NDRF. The specific volume and overall quality of cupcake were correlated positively with amylose content and water binding capacity, but negatively with damaged starch of rice flours.

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  9. [국내논문]   Comparison of Antioxidant Activities of Juice, Peel, and Seed of Pomegranate (Punica granatum L.) and Inter-relationships with Total Phenolic, Tannin, Anthocyanin, and Flavonoid Contents   SCIE SCOPUS 피인용횟수: 1

    Orak, Hakime Hulya (Department of Food Technology, Vocational School of Technical Sciences, Namik Kemal University ) , Yagar, Hulya (Department of Chemistry, Faculty of Science, Trakya University ) , Isbilir, Sebnem Selen (Department of Chemistry, Faculty of Science, Trakya University)
    Food science and biotechnology v.21 no.2 ,pp. 373 - 387 , 2012 , 1226-7708 ,

    초록

    In this study, the antioxidant activities of juice, peel, and seed parts of pomegranate were investigated by using DPPH scavenging activity, ${\beta}$ -carotene bleaching method, reducing power, and metal chelating activity. Sample of pomegranates which are named Punica granatum L. cv. Hicaznar, genotype 19-121, genotype 17-67, and genotype 19-66 obtained from BATEM (West Mediterranean Agricultural Research Institute) in Anlalya. The $EC_{50}$ values of DPPH scavenging activities in peel extracts (PE) had 23.4-fold higher than the juice extracts (JE), and the seed extracts (SE) had 2.3-fold higher than JE. The reducing power in peel extracts was found to be 4.7-fold higher than SE and 10.5-fold higher than the JE. The highest metal chelating capacity (37.22%) was determined in peel, while the lowest (7.151%) in seed. Generally, in peel, the total polyphenol, flavonoid, tannin contents, and in juice, the total polyphenol, anthocyanin, tannin contents, and acidity significantly affected to antioxidant activities.

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  10. [국내논문]   Phenolic Composition and Antioxidant Activity of Thai and Eri Silk Sericins   SCIE SCOPUS

    Butkhup, Luchai (Department of Biotechnology, Faculty of Technology, Mahasarakham University ) , Jeenphakdee, Montree (Department of Biotechnology, Faculty of Technology, Mahasarakham University ) , Jorjong, Sujitar (Department of Biotechnology, Faculty of Technology, Mahasarakham University ) , Samappito, Supachai (Department of Biotechnology, Faculty of Technology, Mahasarakham University ) , Samappito, Wannee (Department of Food Technology, Faculty of Technology, Mahasarakham University ) , Butimal, Jirapa (Silk Innovation Center, Division of Research Supporting and Extension Services, Mahasarakham University)
    Food science and biotechnology v.21 no.2 ,pp. 389 - 398 , 2012 , 1226-7708 ,

    초록

    The present study investigates the phenolic contents and antioxidant activities of silk sericin extracted (SSE) from Thai mulberry silkworms (Bombyx mori) and non-mulberry silkworm (Samia ricini). The SSE from all strains revealed the mainly presence of flavonoid compounds including (+)-catechin (20.63-145.64 mg/100 g), quercetin (7.89-35.95 mg/100 g), and (-)-epicatechin (3.36-44.19 mg/100 g). The antioxidant activity of the SSE with water from Chokumnoui 1 was found to have low $EC_{50}$ values (0.96 mg/mL), the concentrations of the SSE that exhibit 50% reduction in DPPH, and highest scavenging of $ABTS^{{\cdot}+}$ radicals (1.73 mg TEAC/g) and highest reduce TPRZ-Fe (III) complex to TPTZ-Fe (II) (8.03 mg Fe(II)/g), thus indicating high antioxidant activities. Total phenolic content and total flavonoid content of the SSE showed positive correlated to the scavenging activity of DPPH and $ABTS^{{\cdot}+}$ radicals and the ferric reducing ability (FRAP assay).

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