• Food Science and Biotechnology
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• v.18 no.3
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• pp.776-781
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• 2009

A putative cyclomaltodextrinase (BHCD) gene was found from the genome of Bacillus halodurans C-125, which encodes 578 amino acids with a predicted molecular mass of 67,279 Da. It shares 42-59% of amino acid sequence identity with common cyclomaltodextrinase (CDase)-family enzymes. The corresponding gene was cloned by polymerase chain reaction (PCR) and the dimeric enzyme with C-terminal 6-histidines was successfully overproduced and purified from recombinant Escherichia coli. BHCD showed the highest activity against ${\beta}-CD$ at pH 7.0 and $50^{\circ}C$. Due to its versatile hydrolysis and transglycosylation activities, BHCD has been confirmed as a member of CDases. However, BHCD can be distinguished from other typical CDases on the basis of its novel multisubstrate specificity. While typical CDases have over 10 times higher activity on ${\beta}-CD$ than starch or pullulan, the CD-hydrolyzing activity of BHCD is only 2.3 times higher than pullulan. In particular, it showed significantly higher activity ratio of maltotriose to acarbose than other common CDase-family enzymes.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.416-419
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• 2005

Unknown bacterium isolated from garlic was characterized using phenotypic methods, phylogenetic analysis, DNA-DNA hybridization, and cultural methods. The strain was identified as typical leuconostoc; Gram-positive, non-sporeforming, heterofermentative, catalase-negative and spherical. Although its 16S rRNA gene sequence showed high homology to Leuconostoc argentinum DSM $8581^T$(99.8%), DNA-DNA hybridization experiments indicated it represents novel genomic species in the genus Leuconostoc. The garlic-specific leuconostoc was more resistant to antimicrobial activity of garlic compared to other common laboratory lactic acid bacteria, and was even stimulated by low concentrations (1-2%) of garlic extract supplemented in trypticase soy broth. Growth stimulation was concentration-dependent when tested with residual aqueous layer after solvent extraction of fresh whole garlic extract.

• Journal of the Korean Dietetic Association
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• v.15 no.1
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• pp.69-76
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• 2009

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226${\pm}$0.212%. The average salinity of all Kimchi samples was 0.401${\pm}$0.260. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153${\pm}$0.085%, 0.691${\pm}$0.213%, 0.151${\pm}$0.102%, 0.209${\pm}$0.121% and 0.080${\pm}$0.016%, respectively. The average salt intake of one serving of Kimchi was 0.125${\pm}$0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306${\pm}$0.170 g, 1.382${\pm}$0.426 g, 0.094${\pm}$0.061 g, 0.146${\pm}$0.089 g, and 0.159${\pm}$0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p < 0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimehi (p<0.01). Furthermore, the salinity in the liquid and solid stern portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p < 0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).

• Clinical and Experimental Pediatrics
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• v.58 no.9
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• pp.330-335
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• 2015

Purpose: The clinical interpretation of children sensitized to allergens is challenging, particularly in children with food allergies. We aimed to examine clinical differences between children with monosensitization and those with polysensitization to common food allergens and to determine risk factors for polysensitization in young children <10 years of age with immediate-type food allergies. Methods: The study included children <10 years of age with signs and symptoms indicative of immediate-type food allergies. Serum total IgE level was measured, and ImmunoCAP analysis for food allergens was performed. Results: The mean age of the study subjects was $1.6{\pm}1.6$ years (75 boys and 51 girls). Thirty-eight children (30.2%) were monosensitized and 88 children (69.8%) were polysensitized. Multivariate logistic regression analysis showed that the development of polysensitization to common food allergens was positively associated with a parental history of allergic rhinitis (adjusted odds ratio [aOR], 6.28; 95% confidence interval [CI], 1.78-22.13; P=0.004), season of birth (summer/fall) (aOR, 3.10; 95% CI, 1.10-8.79; P=0.033), and exclusive breastfeeding in the first 6 months of age (aOR, 3.51; 95% CI, 1.20-10.25; P=0.022). Conclusion: We found significant clinical differences between children with monosensitization and those with polysensitization to common food allergens and identified risk factors for the development of polysensitization in young children with immediate-type food allergies. Clinicians should consider these clinical risk factors when evaluating, counseling, treating, and monitoring young children with food allergies.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.276-282
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• 1989

To investigate the contamination level and total dietary intake of Hg in common restaurant meals of Seoul area, 125 samples of 5 typical meals were collected and determined for their total Hg contents by flameless atomic absorption sepctrophotometry. The average concentrations of Hg were 0.186ppm in drained residues and 0.007ppm in fluids, in which two samples yeukkye-jang and bibim-bab from two sites showed such a high level of 20-30 times of mean values. The average amount of Hg per meal excluding the two samples was $79.6{\mu}g$ and it was not significantly different among different meals. The daily dietary intake of total Hg from 3 restaurant meals was estimated to be $239{\mu}g$, which was 5 times higher than the FAO/WHO limit of $42.9{\mu}g$.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.142-156
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• 2012

This study examined the food culture of Koreans aged over 80-years-old living in the areas of Goorye and Gokseong. The research method was based on examination of individual cases through in-depth interviews. The total number of survey subjects was 38; males constituted 34 percent of the subjects while females constituted 66 percent of the subjects. Average age of male subjects was 85.3 years while average age of females was 84.8 years. The results were summarized in the following properties of the typical and traditional Korean table, which was the most common food life's property in the longevity area of was centered around rice, watery soup, vegetables, and fish. The first, as the supply step's property of food ingredients, various spices and ingredients such as piperitum, tumeric, ginger, garlic, chili pepper, and salted fish were used. Senior persons also supplied fresh vegetables at the kitchen garden, and they led a nature-friendly food life. The second, as the production of food and cooking of food step's property, there were multigrain rice and fermented foods such as soybean paste, kimchi, red pepper paste, salted fish, vegetables picked in soy sauce, etc. The recipe was cookery intermediated with water, soup, steamed vegetables, seasonings, etc., and it was characterized by a deep and rich taste due to the various spices and rich ingredients. The third, as the consumption of food step's property, senior persons regularly ate a balanced diet three times a day. They also had active personal relationships with their neighbors by sharing food, which increased their sense of belonging and improved their life satisfaction.

• Korean Journal of Agricultural Science
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• v.46 no.3
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• pp.549-557
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• 2019

Staphylococcal enterotoxin is a very common cause of food poisoning. Conventional detection methods for the toxin including enzyme-linked immunosorbent assays (ELISAs), chemiluminescence (ECL), and polymerase chain reaction (PCR) assays require a lot of time, efforts, and expert technicians. Lateral flow strip kits have shown great potential for the rapid detection of foodborne pathogens. The lateral flow strip kit is widely used in clinical settings because it is easy to use, fast, and cost effective. A typical lateral flow strip kit uses colloidal gold to generate a visual signal. However, the lateral flow strip kit based on colloidal gold has limited sensitivity to fulfill food safety regulation requirements. This study was performed to develop a rapid test kit for pathogenic staphylococcal enterotoxin B (SEB) in food samples. The rapid detection kit was fabricated based on a nitrocellulose lateral-flow strip. Cellulose nano beads and SEB antibodies were used as the tag and receptor, respectively, to improve the detection performance. Manually spotted SEB antibody and anti-rabbit antibody on the surface of the nitrocellulose membrane were used as test and control spots, respectively. The feasibility of the rapid test kit to detect SEB in samples was evaluated. The sensitivity of the kit was 10 ng/mL SEB spiked in PBS. Additionally, the rapid test kit could detect 1 ng/mL of SEB in chicken meat extract.

• Korean Journal of Food Science and Technology
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• v.2 no.1
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• pp.121-126
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• 1970

The utilization of soybean milk has lasted for past several thousand years, mostly in Orient as a Precious food or as a substitute for cow's milk. There are several hundred varieties in soybean that is called Glycine max Merryl There are three typical varieties, Yellow, Black and Green. However, these are due to pigment in soybean cuticle while their chemical constituents are similar (Table 2). Soybean milk is constituted of protein, fat and carbohydrate of soybean, and these constituents are extracted by hot water. Thus becomes emulsion which is highly digestible and nutritious for human diet. However, it was not found any report on the water extractability comparison between two different varieties Black cuticle soybean which is common in India and Yellow cuticle soybean which is common in Korea. Also there was no report on the comparison on the yield and organoleptic quality derived by varied process. Also several attempts were carried out to improve nutritional value as well as acceptability by use of food additives. A model of continuous soybean milk plant was introduced.

• The Korean Journal of Pesticide Science
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• v.19 no.3
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• pp.255-263
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• 2015

Promoting the organic farming, much of the plant extracts used for controlling pests and fungi have been imported from China, India and Myanmar. But, it is so worrisome that aquatic animals such as muddy loach inhabiting in paddy field and common carps in river exposed to the pests and fungi likely be harmed. This study was conducted in order to evaluate the risks of aquatic animals influenced by the three plant extracts, i.e. Sophora flavescens, Azadirachta indica and Derris elliptica. The toxicities of common carp (Cyprinus Carpio), muddy loach (Misgurnus anguillicaudatus) and PEC (Predicted environmental concentration) exposed to the three plant extracts were estimated by the typical spray volume method. Risks were determined by the toxicity value as 48-hr $LC_{50}$ (Lethal concentration, median) or NOEC (No observed effect concentration) into PEC. 48-hr $LC_{50}$ of Common carp and NOEC by Sophora flavescens extracts was 7.9 and 6.2 mg/L, 26.8 and 21.8 mg/L by Azadirachta indica extracts and 47.0 and < 24.0 mg/L by Derris elliptica extracts, respectively. 48-hr $LC_{50}$ of Muddy loach and NOEC by Sophora flavescens extracts was 16.9 and 10.0 mg/L, 35.6 and 30.0 mg/L by Azadirachta indica extracts, and 73.9 and < 40 mg/L by Derris elliptica extracts, respectively. Therefore, acute toxicities of the three plant extracts for aquatic animals were proved to be very low level. PEC of Sophora flavescens extracts in paddy, drainage and river water was 68.0~3.0, 11.33~0.50 and 3.0~0.0018 mg/L, respectively. TER of Sophora flavescens extracts in the three water was 0.2~5.6, 1.5~33.8 and 2.6~4388.9, respectively. PEC of Azadirachta indica extracts in paddy, drainage and river water was 90.9~1.2, 15.2~0.2 and 4.8~0.00075 mg/L, respectively. TER of Azadirachta indica extracts in the three water was 0.4~29.7, 2.3~178.0 and 4.5~35733.3, respectively. PEC of Derris elliptica extracts in river water was 0.0063 mg/L. TER of Derris elliptica extracts in river water was 5222~15667.

• The Korean Journal of Physiology and Pharmacology
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• v.13 no.6
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• pp.491-496
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• 2009

Skeletal muscle atrophy is a common phenomenon during the prolonged muscle disuse caused by cast immobilization, extended aging states, bed rest, space flight, or other factors. However, the cellular mechanisms of the atrophic process are poorly understood. In this study, we investigated the involvement of mitogen-activated protein kinase (MAPK) in the expression of muscle-specific RING finger 1 (MuRF1) during atrophy of the rat gastrocnemius muscle. Histological analysis revealed that cast immobilization induced the atrophy of the gastrocnemius muscle, with diminution of muscle weight and cross-sectional area after 14 days. Cast immobilization significantly elevated the expression of MuRF1 and the phosphorylation of p38 MAPK. The starvation of L6 rat skeletal myoblasts under serum-free conditions induced the phosphorylation of p38 MAPK and the characteristics typical of cast-immobilized gastrocnemius muscle. The expression of MuRF1 was also elevated in serum-starved L6 myoblasts, but was significantly attenuated by SB203580, an inhibitor of p38 MAPK. Changes in the sizes of L6 myoblasts in response to starvation were also reversed by their transfection with MuRF1 small interfering RNA or treatment with SB203580. From these results, we suggest that the expression of MuRF1 in cast-immobilized atrophy is regulated by p38 MAPK in rat gastrocnemius muscles.