• Food Science of Animal Resources
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• v.33 no.1
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• pp.53-57
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• 2013

This study was performed to examine the possibility of water extracts for several medicinal plants, such as Amomum tsao-ko, Alpinia oxyphylla, and Citrus unshiu, as an active packaging ingredient for prevention of lipid oxidation. Chicken breast meats were packed with medicinal plant extracts incorporated carrageenan based films and their physico-chemical and microbial properties during storage at $5^{\circ}C$ were investigated. In chicken meat samples packed with A. tsao-ko (TF) or A. oxyphylla (OF) extract incorporated carrageenan based films, pH value, thiobarbituric acid reactive substances (TBARS), and the population of total microbes were significantly lower than those of the negative control (film of no extract was incorporated, CF) after 5 d of storage (p<0.05). Especially, TBARS value of TF ($0.12{\pm}0.01$ mg malonaldehyde/kg meat) was significantly lower than chicken meat samples packed with positive control (ascorbic acid incorporated film, AF, $0.16{\pm}0.01$ mg malonaldehyde/kg meat) at 3 d of storage, and it means TF has enough antioxidative activity to prevent the lipid oxidation of chicken meat. However, there was no consistent effect on VBN values of chicken meats packed with medicinal plant extracts incorporated films during storage. Based on the obtained results, it is considered that A. tsao-ko extract has potential for being used as a natural antioxidant ingredient in active packaging areas.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.804-819
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• 2019

Ezine cheese is a non-starter and long-ripened cheese produced in the Mount of Ida region of Canakkale, Turkey, with a protected designation of origin status. Non-starter lactic acid bacteria (NSLAB) have a substantial effect on the quality and final sensorial characteristics of long-ripened cheeses. The dominance of NSLAB can be attributed to their high tolerance to the hostile environment in cheese during ripening relative to many other microbial groups and to its ability to inhibit undesired microorganisms. These qualities promote the microbiological stability of long-ripened cheeses. In this study, 144 samples were collected from three dairies during the ripening period of Ezine cheese. Physicochemical composition and NSLAB identification analyses were performed using both conventional and molecular methods. According to the results of a 16S rRNA gene sequence analysis, 13 different species belonging to seven genera were identified. Enterococcus faecium (38.42%) and E. faecalis (18.94%) were dominant species during the cheese manufacturing process, surviving 12 months of ripening together with Lactobacillus paracasei (13.68%) and Lb. plantarum (11.05%). The results indicate that NSLAB contributes to the microbiological stability of Ezine cheese over 12 months of ripening. The isolation of NSLAB with antimicrobial activity, potential bacteriocin producers, yielded defined collections of natural NSLAB isolates from Ezine cheese that can be used to generate specific starter cultures for the production of Ezine cheese (PDO).

• Food Science and Preservation
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• v.14 no.2
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• pp.183-187
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• 2007

The antimicrobial properties of methanolic extract (PML) from Prunus nune byproducts after liquor manufacturing weremeasured using various putrefactive and food spoilage microorganisms. PML showed remarkable antimicrobial effects against various putrefactive and food spoliage microorganisms when used at 500g/mL. The antimicrobial properties were stable for 30 min at 100C and at pH 3 11. PML seems to be a natural antimicrobial agent with high effectiveness, and shows both thernal and pH stability. In addition, the mode of antimicrobial action suggests that the active components may synergistically perturb microbial membrane functions.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.509-513
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• 2021

Curcumin is known to possess diverse beneficial physiological effects including antioxidant, anti-inflammatory, anti-depressant, anti-microbial, and anti-neoplastic activities, as well as immune-modulating, metabolism-regulating, and neuroprotective effects. However, despite more than 13,000 research papers published during the last ten years regarding the health benefits of curcumin, curcumin has not been introduced in the market as a pharmaceutical agent in any country. Despite the abundance of positive findings, most investigations that tout its health benefits are based on in vitro and in vivo studies that fail to consider the protean chemical behaviors of curcumin, which is known to be a pan-assay interference compound and an invalid metabolic panacea. Therefore, human clinical trials, despite rigorous study design, have been unable to prove specific benefits. This article reviews the pleiotropic properties of curcumin so that they can be balanced against its beneficial effects and suggests potential research avenues to better understand its health benefits.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1276-1284
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• 2018

probiotics strains promoting the health are a collection of microorganisms that improve or restore microbial populations in the intestines. In this study, Leuconostoc probiotics was isolated from fermented gimchi and identified. Angelica dahurica, containing abundantly antioxidant activity, imperator, is a wildly grown species of angelica native. Before fermentation, total phenolics compound were $48.83{\pm}4.9GAE\;mg/g$ in the Angelica dahurica extract. After fermentation total phenolic compounds were $97.7{\pm}12.6GAE\;mg/g$. The total amount of phenol in the fermented product was 30.2% higher than that before fermentation. The total flavonoid content before fermentation was $9.86{\pm}4.3mg/g$ and the total flavonoid content was $37.17{\pm}7.4mg/g$ after fermentation, which was 82.3% higher than before fermentation. The DPPH radical scavenging activity, superoxide radical scavenging activity, hydroxy radical scavenging activity and $Fe^{{+}{+}}$ chelating antioxidative activity of the Angelica dahurica extract were $41.6{\pm}7.1%$, $65.7{\pm}8.4%$, $55.26{\pm}9.4%$ and $17.5{\pm}4.6%$, respectively. After fermentation, they were $60.3{\pm}12.6%$, $78.8{\pm}8.3%$, $56.9{\pm}4.9%$ and $36.6{\pm}8.9%$, respectively. Therefore, the present study suggests that the fermentation using the probiotics strain of the Angelica dahurica extract can be used as a functional health food and cosmetic material with increased antioxidant capacity.

• Fisheries and Aquatic Sciences
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• v.22 no.2
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• pp.5.1-5.9
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• 2019

Background: Live fish import may lead to the unintended introduction of pathogens. We examined the monthly distribution of microbial pathogens in ornamental finfish imported into South Korea over a 6-month period. Results: Vibrio alginolyticus was detected in one lemon damsel in June and July; V. vulnificus was detected in one lemon damsel, one caerulean damsel, and one pearl-spot chromis and one ocellaris clownfish in July, April, and May, respectively; Photobacterium damselae was detected in one ocellaris clownfish and one caerulean damsel in June and July, respectively; V. anguillarum was detected in one pearl-spot chromis in February; V. harveyi was detected in one ocellaris clownfish and two mandarin fish in February and April, respectively; Yersinia ruckeri was detected in a pearlscale goldfish group in June and July and in two colored carp groups in July; and Lactococcus garvieae was detected in a lemon damsel group and a sutchi catfish group in July and May, respectively. European catfish virus, the only viral pathogen detected, was found in two sutchi catfish groups in May. Conclusion: This study is the first to identify pathogenic species and the presence or absence of pathogens (non-quarantine diseases) in imported ornamental finfish. These results demonstrate that various pathogens with the potential to harm indigenous fish populations can accompany ornamental finfish imported into South Korea.

• Food Science and Industry
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• v.49 no.3
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• pp.55-61
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• 2016

Even though the food safety system in the United States is one of the best in the world, many millions of people become sick and thousands die from foodborne illnesses caused by any of a number of microbial pathogens and other contaminants. Large recalls of United States Department of Agriculture (USDA) and the Food Drug and Administration (US FDA)-regulated food products due to findings of E. coli O157:H7, Listeria, Salmonella, and other problems occur each year. As the US FDA Food Safety Modernization Act (FSMA) passed in 2011, FSMA will require food processing, manufacturing, shipping, and other regulated entities to conduct an analysis of the most likely safety hazards and to design and implement risk-based controls to reduce or eliminate these hazards. FSMA also mandates increased scrutiny of food imports, which account for a growing share of U.S. food consumption; food import shipments will have to be accompanied by documentation showing that they can meet safety standards that are at least equivalent to those in the U.S. On September 17, 2015, the US FDA published final rules for Preventive Controls for Human and Animal Food and, continuing into 2016, the US FDA intends to finalize the remaining five rules it has proposed to implement FSMA. Among these rules, this article will review and discuss Preventive Controls for Human Food Rule and its components, and suggest how to comply with these FSMA rules as foreign human food and ingredients suppliers to the US.

• Fisheries and Aquatic Sciences
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• v.24 no.6
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• pp.207-218
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• 2021

This study evaluated the risk of foodborne illness from highly pathogenic Vibrio spp. (Vibrio vulnificus and V. cholerae) by raw whip-arm octopus (Octopus minor) consumption. In total 180 samples of raw whip-arm octopus were collected from markets and examined for the prevalence of V. vulnificus and V. cholerae. Predictive models describing the kinetic behavior of Vibrio spp. in raw whip-arm octopus were developed, and the data on amounts and frequency of raw whip-arm octopus consumption were collected. Using the collected data, a risk assessment simulation was conducted to estimate the probability of foodborne illness raw whip-arm octopus consumption using @RISK. Initial contamination levels of Vibrio spp. in raw whip-arm octopus were -3.9 Log colony-forming unit/g, as estimated by beta distribution fitting. The developed predictive models were appropriate to describe Vibrio spp. in raw whip-arm octopus during distribution and storage with R² values of 0.946-0.964. The consumption frequency and daily consumption amounts of raw whip-arm octopus per person were 0.47% and 57.65 g, respectively. The probability of foodborne illness from raw whip-arm octopus consumption was estimated to be 8.71 × 10^-15 for V. vulnificus and 7.08 × 10^-13 for V. cholerae. These results suggest that the risk of Vibrio spp. infection from raw whip-arm octopus consumption is low in South Korea.

• Journal of Animal Science and Technology
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• v.64 no.3
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• pp.409-431
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• 2022

Various insects have emerged as novel feed resources due to their economical, eco-friendly, and nutritive characteristics. Fish, poultry, and pigs are livestock that can feed on insects. The digestibility of insect-containing meals were presented by the species, life stage, nutritional component, and processing methods. Several studies have shown a reduced apparent digestibility coefficient (ADC) when insects were supplied as a replacement for commercial meals related to chitin. Although the expression of chitinase mRNA was present in several livestock, indigestible components in insects, such as chitin or fiber, could be a reason for the reduced ADC. However, various components can positively affect livestock health. Although the bio-functional properties of these components have been verified in vitro, they show positive health-promoting effects owing to their functional expression when directly applied to animal diets. Changes in the intestinal microbiota of animals, enhancement of immunity, and enhancement of antibacterial activity were confirmed as positive effects that can be obtained through insect diets. However, there are some issues with the safety of insects as feed. To increase the utility of insects as feed, microbial hazards, chemical hazards, and allergens should be regulated. The European Union, North America, East Asia, Australia, and Nigeria have established regulations regarding insect feed, which could enhance the utility of insects as novel feed resources for the future.

• The Korean Journal of Food & Health Convergence
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• v.9 no.6
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• pp.1-7
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• 2023

Secondary metabolites in the culture filtrates of lactic acid bacteria offer varied chiral moieties, making them a valuable resource for drug design scaffolding. Our previous methodology included using a combination of anion exchange resins, Amberlite IRA-67 and Purolite A420S, to purify significant quantities of Lactobacillus plantarum LBP-K10 peptidyl compounds. However, current experimental evidence regarding the impact of native culture extracts and/or filtrates on pathogenic fungi in vivo/in vitro is insufficient. This study analyzed the antifungal properties of two different probiotic cultures: the CH₂Cl₂-extracted filtrate of Chinese cabbage kimchi (CH₂Cl₂-extracted CCK_WLB and CH₂Cl₂-extracted CCK_WOLB) and the non-extracted filtrate of Chinese cabbage kimchi (non-extracted CCK_WLB and non-extracted CCK_WOLB). The samples were divided into two groups: one group was inoculated with probiotics while the other group remained non-inoculated. Filtrates from both experimental groups were utilized for antifungal assays. The treatments employing CCK_WLB, with an initial inoculation of Lb. plantarum LBP-K10 as a starter, demonstrated significant antifungal activity under various experimental conditions. Our study offers new perspectives on the antifungal properties of CH₂Cl₂-extracted kimchi filtrates, which are naturally produced by lactobacilli. The efficacy of antifungal compounds is supported by substantial evidence demonstrating their efficient uptake by cells and the antifungal properties exerted by metabolites.