• Journal of Radiation Protection and Research
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• 제45권1호
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• pp.26-34
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• 2020

Background: We examined changes in red ginseng components after different doses of irradiation were applied. We also evaluated what housewives and teachers know about irradiated food, as well as their perceptions of and attitudes toward it. Materials and Methods: General nutrients and unique components of irradiated ginseng were then analyzed. Education on irradiated foods and red ginseng was provided to teachers and housewives on two occasions, and changes in their behaviors were evaluated via a qualitative survey. Results and Discussion: The ideal radiation dose to reduce the number of bacteria without changing the unique components of red ginseng is 7.5 kGy. Notably, after educational seminars on this topic, consumers' knowledge, attitudes toward, and perceptions of irradiated ginseng compared to non-irradiated red ginseng changed significantly. Conclusion: It is necessary to provide consumers with information on irradiated foods to promote the growth of the domestic food industry, and to improve public knowledge of the safety and effects associated with the irradiation of food.

• 한국식품저장유통학회지
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• 제7권1호
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• pp.68-73
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• 2000

These experiments were performed to investigate the safety of two herbs-Houttuynia cordata Thunberg and Lycium chinese Miller-irradiated with gamma-rays in respect of genotoxicity. Water extracts from the 10 kGy gamma-irradiated herbs were examined in two short -term in vitro tests ; (1) Salmonella typhimurium reversion assay (Ames test) in strain TA 98 and Ta100 and (2) Micronuclues test on clutured Chinese hamster ovary(CHO) cells. No mutagenicity was detected in the two assays with or without metabolic activation . From these results , the safety of the herbs irradiated with gamma-rays at practical doses could be revealed in further tests of genotoxicity in vivo, chronic and reproductive toxicity.

• Food Science and Biotechnology
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• 제17권5호
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• pp.1003-1009
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• 2008

This study was performed to determine the effects of $\gamma$-irradiation on the antiallergic activity of alginate. An alginate aqueous solution was $\gamma$-irradiated at 3, 5, 7, 10, 20, and 100 kGy. First, the molecular weight (Mw) of alginate rapidly decreased as the $\gamma$-irradiation dose increased up to 20 kGy. Then, the antiallergic activity of the $\gamma$-irradiated alginate was measured. Interlukin (IL)-4 cytokine and IgE level were significantly decreased in the $\gamma$-irradiated alginate groups as compared to the control group in vitro. The mice intraperitoneally administered with the $\gamma$-irradiated alginate exhibited lower ovalbumin-specific IgE and IgG1 level in serum than the control mice. Furthermore, the $\gamma$-irradiated alginate suppressed total and ovalbumin-specific IgE secretions in the splenocytes. Increased IL-2 level was observed in the culture supernatants of the splenocytes that were obtained from the mice administerd with the $\gamma$-irradiated alginate, while IL-4 level decreased. The present study indicates that $\gamma$-irradiated alginate can suppress allergy in a mouse allergy model.

• Journal of Ginseng Research
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• 제36권3호
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• pp.308-313
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• 2012

Fresh (raw roots), white (dried), and red (steamed-drid) ginseng samples were gamma-irradiated at 0 to 7 kGy. Electron spin resonance (ESR) technique was used to characterize the irradiation status of the samples, targeting the radiation-induced cellulose radicals after different sample pretreatments. All non-irradiated samples exhibited a single central signal (g=2.006), whose intensity showed significant increase upon irradiation. The ESR spectra from the radiation-induced cellulose radicals, with two side peaks (g=2.0201 and g=1.9851) equally spaced (${\pm}3mT$) from the central signal, were also observed in the irradiated samples. The core sample analyzed after alcoholic-extraction produced the best results for irradiated fresh ginseng samples. In the case of irradiated white and red ginseng samples, the central (natural) and radiation-induced (two-side peaks corresponding to cellulose radical) signal intensities showed little improvement on alcoholic-extraction. The water-washing step minimized the effect of $Mn^{2+}$, but reduced the intensity of side peaks making them difficult to indentify. The effect of different origins was negligible, however harvesting year showed a clear effect on radiation-induced ESR signals.

• 한국축산식품학회지
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• 제29권5호
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• pp.573-578
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• 2009

This study examined the effect of gamma irradiation on shelf-life extension and sensory characteristics of dak-galbi. Commercial dak-galbi sauce was gamma-irradiated at 0, 5, 10, 15, 20, 25, and 30 kGy. The dak-galbi sauce (200 g) was then added to diced chicken (800 g) for cooking, and the cooked dak-galbi samples in vacuum bags were stored at $35^{\circ}C$ for 5 d. Dak-galbi samples were analyzed on d 0, 1, 2, 3, 4, and 5 for microbial analysis (plate count agar), thiobarbituric acid (TBARS) and volatile basic nitrogen (VBN) measurements, and on d 0 for sensory evaluation. On d 0, total bacterial populations were below detection limit after dak-galbi marinated with the gamma-irradiated (${\geq}15\;kGy$) sauces were cooked, and the samples marinated with higher dose irradiated dak-galbi sauce had lower (p<0.05) bacterial populations during storage. TBARS values of the dak-galbi samples marinated with non-irradiated sauce were not different ($p{\geq}0.05$) with those marinated with irradiated sauces on d 0, and the TBARS values increased (p<0.05) during storage at $35^{\circ}C$, regardless of irradiation dose. In the VBN analysis, there was no difference ($p{\geq}0.05$) in VBN values among irradiation doses on d 0, but VBN values decreased (p<0.05) as irradiation dose increased during storage. Moreover, there were no significant differences ($p{\geq}0.05$) in sensory characteristics among irradiation doses. These results indicate that use of gamma irradiation on dak-galbi sauce may be useful in shelf-life extension without compromising the sensory characteristics of dak-galbi.

• Preventive Nutrition and Food Science
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• 제7권1호
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• pp.52-56
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• 2002

This study was conducted to evaluate the possibility of gamma radiation for reducing egg allergies through the observation of conformational and allergenic changes of egg ovomucoid (OM) in basic pH conditions. An OM solution of 2.0 mg/mL was individually prepared with different pH conditions, pH 7.0, 9.0 or 10.0, and was irradiated with the absorbed dose of 10 kGy. Irradiated OM solutions were tested by Ci-ELISA formatted with egg-hypersensitive patients'IgE. Binding abilities of IgE to OM in irradiated solution decreased with the increase of pH. Turbidity of the solution highly increased by irradiation and the increase of pH. A yellowish color was observed in the irradiated OM solution of basic condition. Coagulation of OM by irradiation decreased with the increase of pH, when observed by SDS-PAGE.

• 한국식품영양과학회지
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• 제40권7호
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• pp.956-961
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• 2011

본 연구는 건조우주비빔밥의 안전성을 확보하기 위해서 고선량(30 kGy) 조사된 건조우주비빔밥을 ICR 마우스에 3개월간 섭취시킨 다음 독성평가를 수행하였다. 비조사 시료 및 30 kGy 조사 비빔밥을 암수 마우스에 투여를 한 결과 시험기간 동안 시험물질에 의한 임상증상이나 폐사 동물은 나타나지 않았으며, 체중 변화, 사료섭취량 및 주요 장기 무게도 대조군에 비해 차이를 보이지 않았다. 혈액학적 검사 및 혈청학적 검사 모두 정상적인 수치를 나타냈다. 병리조직학적 검사 역시 간 및 신장 모두 정상적인 구조를 유지하고 있었으며 염증, 괴사 등의 유의할 만한 병적 변화도 관찰되지 않았다. 따라서 30 kGy로 감마선 조사된 건조우주비빔밥은 암수 마우스에 3개월간 섭취시켜도 본 시험조건에서는 독성이 없는 것으로 판명되었다.

• 한국축산식품학회지
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• 제34권4호
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• pp.464-471
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• 2014

Ground lean pork was irradiated by an electron beam or X-rays to compare the effects of two types of radiation generated by a linear accelerator on the quality of Bologna sausage as a model meat product. Raw ground lean pork was vacuum packaged at a thickness of 1.5 cm and irradiated at doses of 2, 4, 6, 8, or 10 kGy by an electron beam (2.5 MeV) or X-rays (5 MeV). Solubility of myofibrillar proteins, bacterial counts, and thiobarbituric acid reactive substance (TBARS) values were determined for raw meat samples. Bologna sausage was manufactured using the irradiated lean pork, and total bacterial counts, TBARS values, and quality properties (color differences, cooking yield, texture, and palatability) were determined. Irradiation increased the solubility of myofibrillar proteins in a dose-dependent manner (p<0.05). Bacterial contamination of the raw meat was reduced as the absorbed dose increased, and the reduction was the same for both radiation types. Differences were observed only between irradiated and non-irradiated samples (p<0.05). X-ray irradiation may serve as an alternative to gamma irradiation and electron beam irradiation.

• Preventive Nutrition and Food Science
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• 제6권2호
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• pp.91-95
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• 2001

Competitive indirect enzyme linked immunosorbent assay (Ci-ELISA) was used to obtain the preliminary data for the detection of irradiated beef. Ci-ELISA was individually formatted with polyclonal antibodies produced from 2 kinds of bovine proteins, myosin and bovine serum albumin (BSA). Beef round, loin and tender loin were vacuum-packaged and subdivided into 3 groups of 1) irradiation; 2) irradiation and chilled at 4$^{\circ}C$ for 7 day; 3) irradiation and frozen at 2$0^{\circ}C$ for 2 months to observe the changes under different storage and/or distribution conditions. Irradiation was performed at 3, 5 and 7 kGy. Protein solutions prepared from the sample were tested by formatted Ci-ELISA. Detected concentrations of myosin and BSA decreased with the increased irradiation dose in all samples with different reduction rates. Myosin was more susceptible to freezing than BSA. Samples irradiated at 5 kGy or above could be differentiated from non-irradiated ones by Ci-ELISA. These results indicate that immunological assay can be used as a detection method for irradiated beef.

• 동아시아식생활학회지
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• 제17권6호
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• pp.816-821
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• 2007

The physical properties and sensory characteristics of acorn starch gels (Dotori Mook), which were gamma-irradiated up to 3 kGy, were evaluated during storage at $4^{\circ}C$. Even at the dose of 2 kGy, the gamma irradiation decreased total bacteria in the Dotori Mook during 5 days of storage, to lower than the detection limit $(10^2CFU/g)$. The hardness of the control sample increased according to the days of storage, while the gamma irradiated samples had decreased hardness according to the irradiation dose. The sample irradiated at 3 kGy maintained the same hardness as the control at day 0 of storage. Irradiation did not affect the Hunter color values. No significant differences were observed in off-odor, color, springiness, and overall acceptability (p<0.05) at the irradiation dose of 2 kGy. It can be concluded that the irradiation of Dotori Mook, up to 2 kGy, does not affect the quality of the Mook during storage, with regard to texture and sensory characteristics. Moreover, the irradiated Mook was superior in maintaining hardness and had prolonged shelf-life time by sanitation.