• Food Science and Preservation
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• v.21 no.3
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• pp.350-356
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• 2014

Bobsikhae and Bellflower tea-added Bobsikhae samples were prepared. Their general ingredients and useful ingredients were analyzed. Among the general ingredients of the two samples, the crude protein, crude fat, crude ash, and carbonhydrate contents, but not the water, were found to have been higher in the Bellflower tea-added Bobsikhae. To summarize all the results of this study by comparing Bobsikhae with Bellflower tea-added Bobsikhae that used the Bellflower root with edible and medicinal values, their general ingredient contents were similar, but the lactic acid bacteria all tended to be higher in the Bellflower tea-added Bobsikhae. The results of the sensory evaluation showed that the overall taste and general acceptability were better in the Bellflower tea-added Bobsikhae than in the Bobsikhae. Thus, the Bellflower tea-added Bobsikhae is considered ideal for further commercialization. However, it was determined that further studies will be required to show if the bioactive substance would be influenced by the fermentation in the production progress of the Bellflower tea. Such findings and their application to the product development are expected to contribute much to the popularization of Bobsikhae.

• Food Science and Preservation
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• v.21 no.3
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• pp.315-320
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• 2014

This study evaluated the effects of a gamma ray (GR), electron beam (EB), and X-ray (XR) to improve the safety of black pepper powder. The black pepper powder was irradiated by GR, EB, and XR at 2, 4, 6, 8, and 10 kGy. The results of the total bacterial populations in the black pepper power sample showed a similar effect on microbial decontamination for radiation sources. Radiation sensitivity ($D_{10}$ value) on the initial bacteria loads in the sample was 2.24 kGy in GR, 2.37 kGy in EB, and 2.75 kGy in XR. In addition, there were no differences among the radiation sources. The color values, such as L (lightness), a (redness), and b (yellowness), were not changed significantly. The sensory characteristics of GR, EB, and XR irradiated black pepper powder were decreased when the radiation dose increased, but there was no significant changes among the radiation sources. The results can be applied to investigate the effects of radiation sources on the microbiological and sensory characteristics of black pepper powder.

• Korean Journal of Medicinal Crop Science
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• v.11 no.5
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• pp.364-370
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• 2003

Essential oil of Thuja occidental leaves was extracted by steam distillation method, and chemical composition of essential oil was analyzed by GC-MS. The essential oil was tested to antimicrorbiaI activity against 28 test microorganisms and antioxident assay through DPPH free radical scaveging test and insecticidal activity by mosquito insecticide assay. The major constituents in the essential oil of T. occidental were monoterpene as d-isothujone, ${\alpha}-thujone$, camphor, L-fenchone, and hornyl acetate. The essential oil have broad antimicrobiaI activity, which showed strong antimicrobiaI activity for Streptococcus pyogenes as bacteria, Alternaria alternata, Aspergillus niger, Aspergillus oryzae, Saccharomyces cerevisiae, and Streptococcus mutans as fungi. The essential oil also showed DPPH free radical scavenging ability at concentration of $36\;{\mu}{\ell}/m{\ell}$. In spraying and fumigation tests, the essential oil had strong insecticidal activity against mosquito.

• Korean Journal of Microbiology
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• v.42 no.1
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• pp.19-25
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• 2006

This study was undertaken to develop PCR primers for the identification and detection of Streptococcus mutans (by)using species-specific forward and universal reverse primers. These primers targeted the variable regions of the 16S ribosomal RNA coding gene (rDNA). The primer specificity was tested against 11S. mutans strains and 10 different species (22 strains) of oral bacteria. The primer sensitivity was determined by testing serial dilutions of the purified genomic DNA of S. mutans ATCC $25175^T$. The data showed that species-specific amplicons were obtained from all the S. mutans strains tested, which was not observed in the other species. The direct and nested PCR could detect as little as 2 pg and 2 fg of the chromosomal DNA from S. mutans ATCC $25175^T$, respectively. This shows that the PCR primers are highly sensitive and applicable to the detection and identification of S. mutans.

• Journal of fish pathology
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• v.9 no.1
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• pp.79-85
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• 1996

The effect of $\beta$-glucan administration on the resistance of Korean catfish(Silurus asotus) to experimental Edwardsiella ictaluri and Aeromonas hydrophila infection was evaluated. Fish were either intraperitoneally received $\beta$-glucan($200\sim1000{\mu}g$/100g body weight) dissolved in physiological saline once or twice at an intervals of 3 days, or placed in $\beta$-glucan bath($100{\mu}g/m\ell$) prepared with filtered tap water for 30 or 60 min. Bacterial challenge was performed by intraperitoneal injection of 0.1 ml of bacteria suspension($2{\times}10^7 CFU/m\ell$) 3 days after $\beta$-glucan administration. The $\beta$-glucan injected fish showed an significantly enhanced resistance against experimental infections. The resistance was much higher in the twice-injected fish than in the once-injected fish. But glucan bath did not affect survival rate after the challenge. The protective effect in the $\beta$-glucan injected fish was higher to A. hydrophila than to E. ictaluri. These results indicate that $\beta$-glucan injection can increase the resistance of Korean catfish against experimental E. ictaluri and A. hydrophila infection and that twice injection of $\beta$-glucan at an 3 day-intervals is more effective to the resistance.

• Korean Journal of Clinical Pharmacy
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• v.20 no.3
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• pp.255-261
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• 2010

Cefprozil is a broad-spectrum oral beta-lactam cephalosporin consisting of cis- and trans-isomeric mixture whose ratio is approximately 90:10. Cefprozil is used to treat certain infections caused by bacteria such as bronchitis and ear, skin, and throat infections. The purpose of the present study was to evaluate the bioequivalence of two cefprozil tablets, $Cefzil^{(R)}$ tablet 250 mg (BMS Pharmaceutical Korea., Ltd.) and Procezil tablet 250 mg (Hanmi Pharm. Co., Ltd.), according to the guidelines of the Korea Food and Drug Administration (KFDA). The in vitro release of cefprozil from the two cefprozil formulations were tested using KP VIII Apparatus I method with water dissolution media. Thirty five healthy male subjects, $24.00{\pm}1.53$ years in age and $69.77{\pm}9.99$ kg in body weight, were divided into two groups and a randomized $2{\times}2$ cross-over study was employed. After four tablets containing 1000 mg as cefprozil were orally administered, blood samples were taken at predetermined time intervals and the concentrations of cefprozil in serum were determined using HPLC/UV detector. The dissolution profiles of two formulations were similar in water tested dissolution media. The pharmacokinetic parameters such as $AUC_t$, $C_{max}$ and $T_{max}$ on the basis of total-cefprozil were calculated, and computer program (K-BE Test 2002) was utilized for the statistical analysis of the parameters using logarithmically transformed $AUC_t$, $C_{max}$ and untransformed $T_{max}$. The results showed that the differences between two formulations based on the reference drug, $Cefzil^{(R)}$ tablets, were -0.81%, -3.00% and -6.83% for $AUC_t$, $C_{max}$ and $T_{max}$, respectively. There were no sequence effects between two formulations in these parameters. The 90% confidence intervals using logarithmically transformed data were within the acceptance range of log 0.8 to log 1.25 (e.g., log 0.9515~log 1.0454 and log 0.9613~log 1.0465 for $AUC_t$ and $C_{max}$, respectively). Thus, the criteria of the KFDA bioequivalence guideline were satisfied, indicating Procezil tablet was bioequivalent to $Cefzil^{(R)}$ tablet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1423-1430
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• 2014

This study investigated the effects of superheated steam (SHS) and high hydrostatic pressure (HHP) on the quality of Galbijjim. SHS cooking increased moisture and crude fat contents and decreased crude protein contents (P<0.05). The value of L was significantly higher upon SHS cooking compared to conventional cooking (CC), whereas a and b values were not significantly different among the samples. Hardness decreased more upon CC than SHS. The results of the safety storage experiment at refrigeration temperature showed that the total number of bacteria was lower in SHS-HHP than in CC-HHP. The thiobarbituric acid value increased to 0.70~1.56 mg malonaldehyde (MA)/kg in CC-HHP after 15 days, and SHS-HHP showed 0.69 (0 day)~1.24 (15 days, $10^{\circ}C$) mg MA/kg. Volatile basic nitrogen value was 18.07~36.76 mg% in CC-HHP, and that in SHS-HHP also increased to 17.06 (0 day)~35.76 mg% (15 days, $10^{\circ}C$). Overall, SHS cooking and HHP reduced microorganisms, which could improve product quality and sanitation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1044-1048
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• 2008

Bacillus polyfermenticus KJS-2 (Bp2) was isolated from $Bispan^{(R)}$, a commercially available probiotics consisting of more than 4 strains. The objective of this study was to investigate the effect of three-layer coating on the stabilty of Bp2. Bp2 was microencapsulated with sodium alginate using an air atomizer. The Bp2 loaded pellets were also coated with HFP-chitosan and HPMCP for oral delivery system. When compared to the uncoated Bp2, the survival of the three-layer coated Bp2 increased to approximately 63% (p<0.01) in a 30% ethanol solution, 54% (p<0.05) in an artificial gastric juice (pH 2), and 53% (p<0.05) in the bile acid (pH 5). When coated beads were stored at $100^{\circ}C$ and $130^{\circ}C$, Bp2 in coated beads was very stable (p<0.01) compared to uncoated Bp2.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.401-411
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• 2015

Bitter melon (Momordica charantia L.) has various biological functions, including anti-diabetic, anti-cancer, anti-inflammatory, anti-viral, and antioxidant activities. However, the development of foods using bitter melon (BM) is unexplored due to its bitter taste. In this study, BM pickle was prepared, and changes in quality characteristics and antioxidant activity during ageing were determined. After 4 weeks of ageing, pH levels, salinities, soluble solids, and reducing sugars of BM pickle decreased, whereas acidities increased. In addition, total viable, lactic acid bacteria, and yeast viable cell numbers greatly increased until 1 week, after which they slightly decreased. Levels of soluble phenolics increased during ageing, antioxidant activity increased accordingly. Crude protein, K, and P contents of pickles were lower than in raw material of BM, whereas crude fat and Na contents increased. Corn silk extracts were added to BM pickle during ageing in order to improve the bitter taste and flavor. The best sensory quality was obtained by adding 0.25% corn silk extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.14-18
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• 2009

This study was to determine the inhibitory effect against food borne pathogens of ethanol and water extracts from leaf, stem and root of Orostachys japonicus. On the paper disc assay, no detectable bactericidal activity in the water extracts from leaf, stem and root of Orostachys japonicus and ethanol extracts form stem and root of Orostachys japonicus was shown. However, ethanol extract of Orostachys japonicus leaf showed the highest antimicrobial activity. Minimum inhibitory concentration (MIC) of ethanol extracts was determined to range from 0.05 to 0.1% in leaf of Orostachys japonicus against gram positive bacteria and yeast. Antimicrobial activity of ethanol extracts was stable by heating at $121^{\circ}C$ for 15 min, and not affected by pH $2{\sim}10$ except for B. subtilis. These findings suggest ethanol extract from leaf of Orostachys japonicus may be useful as natural preservative.