• Preventive Nutrition and Food Science
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• 제2권3호
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• pp.202-206
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• 1997

To develop mil fat fractions with desirable physico-chemical properties, anhydrous milk fat (AMF) was fractionated by one- and two-stage extractions using supercritical $CO_2$(SC-$CO_2$). Tow-stage extraction of AMF was performed by first producing tow fractions, an extract and a residue at 4$0^{\circ}C$/241bar, which were subsequently used as the feed for an extraction at 6$0^{\circ}C$/241bar and 4$0^{\circ}C$/345bar, and separated into five and four fractions, respectively, based one extraction time. These fractions were quantified and analyzed for fatty acids and physico-chemical properties. SHort-chain (C4~C8) fatty acids in extract fractions from an extract were 200~150% compared with those of the original AF. Long-chain (C14~C18) fatty acids in extract fractions from a residue were 118~141%. The ratio of unsaturated fatty acids in the residue fraction was 131%. Melting point ranged from 22 to 43$^{\circ}C$, iodine value 21.8 to 36.9, and saponification value 255 to 221 in the extract and residue fractions. SC-$CO_2$ fractionation of AMF by two-stage extraction offers the possibility of developing ractions with discrete fatty acid compositions and physico-chemical properties such as melting point, iodine value and saponification value.

• Journal of Food Hygiene and Safety
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• 제14권2호
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• pp.201-215
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• 1999

Limited information is available on the acceptability of Korean MRLs(maximum residue limits) and the health risk based on the pesticide exposure by food intake. The aim of this study was to evaluate TMDI(theoretical maximum daily intake) and EDI(estimated daily intake) for Korean by using MRLs, food intake, residue data, and correction factors, and compare with ADI(acceptable daily intake) in order to estimate the health risk based on the pesticide exposure. The study was performed in three steps. In the frist step, the residual pesticides in each category of food were investigated using the pesticide residue analytical data(1995-96) from officially approved organizations and the analytical data for poultry was adopted from Korean food code method. In the second step, TMDI was estimated from MRLs and food factors, and was compared with ADI. In the third step, the effectiveness of each culinary treatment (washing, peeling, steaming, boiling, and salting) was evaluated and EDI was calculated using pesticide residue data, food factor, and correction factor by treatment. TMDI obtained from MRLs and food intake, and food intake was summed as 1,100.99 g, which was 79.1% of total consumption. The percent ratio of TMDI to ADI for 156 pesticides was mostly below 80% and only 30 pesticides exceeded the ADI. In particular, non-treated EDI from pesticide residue data and food intake was summed up to about 43 $\mu\textrm{g}$/day/capita, and the rank was procymidone(8.6 $\mu\textrm{g}$) > maleic hydrazide(8.2 $\mu\textrm{g}$) > EPN(3.7 $\mu\textrm{g}$) > deltamethrin(3.5 $\mu\textrm{g}$) > cypermethrin(3.0 $\mu\textrm{g}$). The treated EDI calculated from pesticide residue data, food intake, and correction factor by culinary treatment was summed up to 13.7 $\mu\textrm{g}$/day/captia. The percentage of ADI was TMDI(79.74%) > non-treated EDI (0.17%) > treated EDI (0.04%), and the exposure level of Korean population to whole pesticides was below the level to produce health risk. Oncogenic risk of five pesticides used in Korea whose oncogenic potency(Q*) was known were assessed from TMDI and treated EDI. Dietary oncogenic risk for Korean was estimated to be 2.0$\times$10-3 on the basis of TMDI, 8.3$\times$10-7 on the basis of treated EDI. The oncogenic risk from TMDI exceeded the risk level(1$\times$10-6) of EPA, whereas the oncogenic risk from treated EDI and real exposure level lower than that of EPA.

• Journal of the Korean Society of Food Science and Nutrition
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• 제28권1호
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• pp.74-80
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• 1999

Growth and bacteriocin production by Lactobacillus sp. GM7311 in tofu residue treated with two commercial amylases were investigated. The optimal condition of amylase Ⅰ(liquefied enzyme for sauce) and Ⅱ(multienzyme 2,000) for the enzyme reaction was showed at pH 6.0 and 4.0, respectively. The optimal temperature was 40oC both. At the enzyme dosage 4% and 3% and reaction time 1hr, about 2% of reduced sugar needed bacteriocin production was obtained. The enzymatic treatment of tofu residue enhanced bacteriocin production by lactic acid bacteria, particularly in the tofu residues added 2.0% yeast extract. But, we couldn't see the increment of bacteriocin activity in the tofu residues added other nitrogen sources such as proteose peptone No. 3 and lab lemco powder. Also, in the comparision of amylase I and Ⅱ, bacteriocin activity in the tofu residue treated with amylase Ⅰ was better than that of amylase Ⅱ.

• Journal of the East Asian Society of Dietary Life
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• 제16권4호
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• pp.468-473
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• 2006

This study was conducted to develop pigment of flowers as a food material and the red rose(Rosa hybrida L.) was used for this study. To check the possibility of using the rose pigment as a food additive we have extracted the pigment from rose and examined all the factors (pH, temperature, free sugars, organic acids, metal ions) for stability. The results obtained are as follows: In examining the stability of the pigment, the residue of the pigment noticeably decreased with the increase of the pH and the temperature, and among free sugars (fructose, glucose, sucrose) the addition of fructose made the residue the lowest. With the addition of organic acids the samples exhibited the hyperchromic effect throughout the period of the storage. The pigment residue decreased when the amount of the metal ions increased and especially the Cu$^{2+}$ ion was most destructive.

• Journal of Environmental Health Sciences
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• 제19권1호
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• pp.90-93
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• 1993

Increasing Public Concern : Pesticide residue is probably one of the fastest growing problems in regard to environmental contamination. Pesticide use in agriculture in this century has produced certain benefits, including a decrease in crop waste and an increase in crop yields and food quality. However, pesticide use also creates problems of having effects on the environment and remaining in food chain. The presence of pesticide residue in food, water, and soil has aroused public concern over potential health hazards. Despite information provided by national and private level agencies suggesting that food is safe, consumer groups worldwide are demanding assurance as to the safely of agricultural products.

• Journal of Biosystems Engineering
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• 제34권4호
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• pp.243-253
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• 2009

This research expands investigations into the biomass resource potential associated with California's food processing industry by surveying industries within a two county region in the San Joaquin Valley, California, USA. A previous survey conducted in 2005 for the Sacramento Municipal Utility District (SMUD) quantified residue and waste generation from food processors and food preparation businesses in the Sacramento region. The present survey investigates residue and waste streams from food processors located in Merced and Stanislaus Counties. Sixty food processors were identified to participate in the survey, of which 49 responded (82%) and data were acquired for 38 (63%) (6 facilities closed or moved, 8 decided not to participate). Within the two counties, total annual waste among survey respondents amounted to 24,044 dry tons of high moisture (${\geq}$60%) food residuals, 5,358 dry tons of low moisture (<60%) food residuals; and 23.7 million $m^3$ of wastewater containing 38,814 tons of biochemical oxygen demand ($BOD_5$). The total potential electric power generation from these food residues was estimated at approximately $7\;MW_e$. Total solid waste resource included in the survey response was estimated at about 10% of statewide residue generation for processors falling within the Standard Industrial Classification (SIC) System Major Group 20 (Food and Kindred Products) categories.

• Molecules and Cells
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• 제43권8호
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• pp.694-704
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• 2020

HslUV is a bacterial heat shock protein complex consisting of the AAA+ ATPase component HslU and the protease component HslV. HslV is a threonine (Thr) protease employing the N-terminal Thr residue in the mature protein as the catalytic residue. To date, HslUV from Gram-negative bacteria has been extensively studied. However, the mechanisms of action and activation of HslUV from Gram-positive bacteria, which have an additional N-terminal sequence before the catalytic Thr residue, remain to be revealed. In this study, we determined the crystal structures of HslV from the Gram-positive bacterium Staphylococcus aureus with and without HslU in the crystallization conditions. The structural comparison suggested that a structural transition to the symmetric form of HslV was triggered by ATP-bound HslU. More importantly, the additional N-terminal sequence was cleaved in the presence of HslU and ATP, exposing the Thr9 residue at the N-terminus and activating the ATP-dependent protease activity. Further biochemical studies demonstrated that the exposed N-terminal Thr residue is critical for catalysis with binding to the symmetric HslU hexamer. Since eukaryotic proteasomes have a similar additional N-terminal sequence, our results will improve our understanding of the common molecular mechanisms for the activation of proteasomes.

• Journal of Food Hygiene and Safety
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• 제25권2호
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• pp.106-117
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• 2010

This study was carried out to investigate the current status of pesticide residues in 3,988 agricultural products in the northern area of Seoul from January to December in 2009. 3,988 samples comprising 109 types of agricultural products were assessed via a multiresidue method to detect 272 pesticides. Pesticide residues were detected in 25.6% (1,021 of 3,988 samples), and the rate at which the detected residues violated the maximum residue levels (MRLs) of the Korean Food Code was 2.2% (89 of 3,988 samples). The agricultural products which exceeded their maximum residue limits were leek, ginseng, welsh onion, crown daisy and lettuce (leaf). Additionally, the most frequently detected pesticide that exceeded the regulation maximum was endosulfan, procymidone, tolclofos-methyl, iprodione and flutolanil.

• Fisheries and Aquatic Sciences
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• 제13권3호
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• pp.197-205
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• 2010

This study investigated the inhibitory effects of sea mustard on high-fat diet-induced obesity and hyperlipidemia in Sprague-Dawley rats. Sea mustard (Undaria pinnatifida) powder, sea mustard ethanol extract, and sea mustard ethanol-extracted residue were tested. The ethanol extracted residue had the most beneficial anti-hyperlipidemic activity. Alginate in the sea mustard was considered to be the key component. The ethanol-extracted residue of sea mustard also had antioxidant activity, which may be effective in preventing hyperlipidemia by increasing the enzymatic activity of superoxide dismutase, which can remove active oxygen from the bloodstream.

• Preventive Nutrition and Food Science
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• 제4권2호
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• pp.134-138
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• 1999

The effects of dietary Coix(lacryma-jobi) water extract on the antioxidant enzyme activity in the liver and kidney of Sprague-Dawley rats were studied. Forty-five rats were fed for 3 weeks with either control diet or experimental diets that contain either Coix water extract or Coix water residue. Twenty percent of the carbohydrate was replaced with Coix water residue by dry weight in the water residue diet, while distilled water was replaced by Coix water extract to make a pellet-form diet in the Coix water extract diet. The levels of glutathione, glutathione-peroxidase, and glutathione-S-transferase activities in liver and kidney were measured . It has been found that glutathione, glutathione peroxidase, and glutathione-S-transferase enzyme activities from activities from liver and kidneyof the rats were enhanced in the group fed with Coix water extract.