• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.4
• /
• pp.589-593
• /
• 2002

Improvement of hygienic quality of powdered raw grains and vegetables by gamma irradiation was investigated. Five products of powdered raw grains and vegetables were collected in a local market and analysed. The total viable cell counts of Bacillus were 10$^4$~10$^{7}$ cfu/g, filamentous fungi l0$^2$~10$^3$cfu/g, coliform 10$^1$~10$^4$cfu/g, enteric bacteria on SS agar plate 10$^1$~10$^3$cfu/g. Coliform, enteric bacteria on SS agar plate and filamentous fungi were eliminated by 3 kGy of gamma irradiation. The D values of coliform, enteric bacteria on SS agar plate, Bacillus, and filamentous fungi were 0.68~0.80 kGy, 0.59~0.74 kGy, 1.84~2.18 kGy and 0.36~0.57 kGy, respectively. It was considered that optimal irradiation dose for radappertization was about 25 kGy, while 3~5 kGy of gamma irradiation was effective for radicidation.

• Korean Journal of Veterinary Research
• /
• v.45 no.4
• /
• pp.457-464
• /
• 2005

The irradiation of radioactive ${\gamma}-ray$ induces apoptosis of radiosensitive organs for homeostasis. In this study, we investigated the repair mechanisms for homeostasis in the small intestine after cell damage by $^{60}Co\;{\gamma}-ray$ irradiation. The apoptosis was most frequently observed in the crypt cells of the small intestine after four and six hours by radioactive ${\gamma}-ray$ irradiation, and the frequency of apoptosis was proportional to the amount of irradiation. Also, the number of apoptotic cells was coincident with expression pattern of p53. Interestingly, PCNA (proliferating cell nuclear antigen) which is engaged in DNA replication and repair was expressed in apoptotic cells of small intestinal crypts. Also, it was observed that cell-cycle regulator p21 which is known to induce cell-cycle arrest is co-expressed in the same apoptotic cells of irradiated small intestinal crypt cells. These findings suggest that the co-expression of PCNA and p21 proteins, which may lead to resistance to DNA damage through cell-cycle arrest is closely associated with repair of damaged gastrointestinal cells after ${\gamma}-ray$ irradiation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.6
• /
• pp.767-774
• /
• 2008

This study investigated the effect of gamma irradiation (0.5, 1 and 2 kGy) on the microbial and physicochemical changes of apricot at $20^{\circ}C$ for 2 weeks. Total aerobic bacteria, yeasts and molds were significantly decreased with increasing dose level. Hunter's color value and hardness were decreased with increment of irradiation dose level. The contents of total sugar and reducing sugar were no significantly changed by irradiation. Hydrogen donating activity was decreased and organic acid and vitamin C contents were increased with elapse of storage periods in all samples. However, there was no significant change by gamma irradiation. Sensory acceptance of irradiated apricots had high acceptability during initial storage period, but it was decreased in comparison to nonirradiated sample with elapse of storage period. These results suggest that gamma irradiation was effective upon microbiological safety and it did not affect antioxidant activity, but not good on color and texture of apricot.

• Food Science and Preservation
• /
• v.15 no.4
• /
• pp.606-611
• /
• 2008

Myungran Jeotkal, Korean fermented seafood, and its ingredients(hot red pepper powder, ginger, garlic, and seasoning mix) were irradiated with 0, 0.5, 1.0, 2.0, and 5.0 kGy of gamma rays and stored at 4C for 4 weeks to determine changes in microbiological and sensory characteristics. Water activities of Myungran Jeotkal, hot red pepper powder, ginger, garlic, and seasoning mix were 0.89 0.56, 0.98, 0.99, and 0.07, respectively. Myungran Jeotkal was observed to be initially contaminated. Total aerobic bacteria, yeast and mold, and coliform levels were 6.7, 4.3, and 3.6 log CFU/g, respectively. Irradiation at 2 kGy afforded approximately a 4 log reduction in total aerobic bacteria, and a 3 log drop in both yeast and mold levels and coliform bacteria(P<0.05). No viable microbial cells were detected in Myungran Jeotkal after 5 kGy of irradiation(at a detection limit of 101 CFU/g). The total aerobic bacterial level in red pepper powder was 6.3 log CFU/g and this component, of the tested ingredients, contributed most to the microbial contamination of Myungran Jeotkal. The initial count of total aerobic bacteria, 6.3 log CFU/g, was significantly reduced to 4.5 log CFU/g after irradiation(P<0.05). Sensory evaluation showed that gamma irradiation of up to 5.0 kGy did not adversely affect overall acceptability of Myungran Jeotkal or its ingredients during cold storage. Therefore, gamma irradiationwas effective to extend the shelf-life of Myungran Jeotkal.

• Archives of Pharmacal Research
• /
• v.18 no.6
• /
• pp.410-414
• /
• 1995

Adaptive response induced by low dese .gamma.-ray irradiation in human cervical carcinoma cells was examined. Cells were exposured to low dose of .gamma.-ray irradiation in human cervical carcinoma cells was examined. Cells were exposured to low dose of .gamma.-ray (1-cGy) followed by high doses of r-ray irradiation (0,1,2,3,5,7 and 9Gy for chlnogenic assay or 1.5Gy for micronucleus assay) with various time intervals. Survival fractions of cells in both low dose-irradiated and unirrated groups were analyzed by clonogenic assay. Surviva fractions of low dose-irradiated in cell survival was maximum when low and high dose irradiation time interval was 4 hr. Frequencies of micronuclei which is an indicative of chromosome aberration were also enutained from survival fractions analyzed by clonogenic assay, maximum when low and high dose irradiation time interval was 4hr. Frequencies of micronuclei which is an indicative of chromosome aberration were also enumerated in both low dose-irradiated and unirradiated groups. In consiststent with the result obtained from survival fractions analyzed by clonogenic assay, maximum reduction in frquencies of micronuclei was observed when low dose radiation was given 4 hr prior to high response to subsequent high dose .gamma.-ray irradiation in human cervical carcinomal cells. Our data suggest that one of the possible mechanisms of adaptive response induced by low dose rediation is the increase in repair of DNA double strand breaks in low dose radiation-adapted cells.

• Food Science and Preservation
• /
• v.14 no.5
• /
• pp.481-486
• /
• 2007

This study was conducted to evaluate the combined effect of gamma irradiation and silk peptide on the radiosensitivity of bacteria and the storage stability of ready-to-eat hamburger patty. The $D_{10}$ values obtained for Escherichia coli, Listeria ivanovii, Salmonella typhimurium and Clostridium sporogenes by gamma irradiation were 0.25, 0.50, 0.55 and 1.35 kGy, respectively. The inactivation rate of S. typhimurium ($D_{10}=0.53kGy$) inoculated into hamburger patty with 5%(w/w) silk peptide was reduced 6% compared with the control $D_{10}=0.558kGy$). In acceleration storage at $30^{\circ}C$, microorganisms were not observed in samples irradiated with 7 kGy or 10 kGy during storage. However the irradiation at 5 kGy was insufficient to sterilize the contaminated microorganisms in hamburger patty regardless of the addition of silk peptide (5%). These results indicate that the combined treatment of gamma-irradiation and silk peptide admixture could be helpful to ensure storage stability of ready-to-eat hamburger patty, by controlling the preliminary microbial load.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.12
• /
• pp.1612-1616
• /
• 2007

Physiological activities of the 70% ethanol extract from boiled-water of Enteroctopus dofleini (BE) upon a gamma irradiation were determined to examine the possible use of the food processing by-product as a functional material for food or cosmetic composition. Electron donating ability and the content of total phenolic compounds increased from 65% to 72% and from 406 ppm to 476 ppm, respectively, by 10 kGy gamma irradiation. A Salmonella mutagenicity assay indicated that the gamma-irradiated BE did not show any mutagenicity. Tyrosinase inhibition activity of the irradiated BE also increased from 57% to 86% with irradiation doses. These results show that irradiation can be used to increase the physiological activities of BE for its potential use as food or cosmetic materials.

• Asian Pacific Journal of Cancer Prevention
• /
• v.16 no.16
• /
• pp.7103-7110
• /
• 2015

The present study was conducted to investigate the effect of ${\gamma}$-radiation alone or combined with a cytotoxic drug, simvastatin, on viability and cell cycling of a myeloma cell line. P3NS1 myeloma cells were treated with the selected dose of simvastatin ($0.1{\mu}M/l$) 24 hours prior to ${\gamma}$-irradiation (0.25, 0.5 and 1Gy). The cell viability, induction of apoptosis, cell death, cell cycling, generation of ROS, and expression of P53, Bax, Bcl2, caspase3, PARP1 and Fas genes were estimated. The results indicated that simvastatin ($0.1{\mu}M/l$) treatment for 24 hours prior to ${\gamma}$-irradiation increased cell death to 37.5% as compared to 4.81% by radiation (0.5Gy) alone. It was found that simvastatin treatment before irradiation caused arrest of cells in G0/G1 and G2/M phases as assessed using flow cytometry. Interestingly, simvastatin treatment of P3NS1 cells increased the intracellular ROS production and decreased antioxidant enzyme activity with increased P53, Bax and Caspase3 gene expression while that of Bcl2 was decreased. Consequently, our results indicated that pre-treatment with simvastatin increased radio sensitivity of myeloma tumor cells in addition to apoptotic effects through an intrinsic mitochondrial pathway.

• Food Science and Preservation
• /
• v.9 no.3
• /
• pp.345-350
• /
• 2002

This study was carried out to determine the effect of gamma irradiated Puerariae radix extract on color removal, antioxidative, DPPH radical scavenging and antimicrobial efftcts. Puerariae radix were extracted with methanol and acetone and irrdiated 10, 20 and 30 kGy with gamma ray. Hunter color L-value increased by irrdiation in a dose dependent manner, resulting in brighter color. But a and b values decreased by irradiation in a dose dependent manner. Antioxidant activities of the Puerariae radix extract in soybean oil emulsion were higher in methanol extract than acetone extract. Scavenging effect of Puerariae radix extracts on DPPH radical with methanol was not changed by irradiation but acetone decreased Acetone extract from Puerariae radix showed antimicrobial activities in B. subtilis, B, natto, B, megaterium S, aureus, Sal, typhymurium and E. coli methanol extract also had the antimicrobial activities but weaker for Sal. typhymurium and E. coli. Results suggested that Puerariae radix extracts have a potential as a natural food preservatives and cosmetic raw material.

• Food Science of Animal Resources
• /
• v.33 no.5
• /
• pp.603-609
• /
• 2013

The purpose of this study is to evaluate the change of volatile compounds in Dakgalbi cooked by charcoal broiling. Fresh deboned and marinated chicken meat was cooked by electric-pan frying or charcoal broiling and subsequently irradiated with a dose of 0, 10 and 20 kGy. Volatile components from Dakgalbi were analyzed using solid phase micro-extraction gas chromatography - mass spectrometry (SPME GC-MS) and identified through the comparison of mass spectrum database. SPME GC-MS analysis shows that a total of 32 volatiles were identified. Among them, aldehydes such as hexanal and octanal, which have relevance to off-flavors such as green, paint, metallic, bean and rancid were detected in Dakgalbi cooked by both methods. However, the contents were less detected in the Dakgalbi cooked by charcoal broiling than in the Dakgalbi cooked by electric-pan frying. Gamma-irradiation caused the change in the formation of these aldehydes in cooked Dakgalbi. The irradiation significantly increased the contents of hexanal and octanal in Dakgalbi cooked by electric-pan frying and a similar increase was found in Dakgalbi cooked by charcoal broiling. However, the contents of the off-flavors were much less in the latter. The results suggest that charcoal broiling might be more effective than electric-pan frying for the reduction of the contents of off-flavor such as hexanal and octanal increased in Dakgalbi by gamma-irradiation.