• Culinary science and hospitality research
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• v.20 no.2
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• pp.16-26
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• 2014

This study investigated the anti-inflammatory and antioxidnat effects of red cabbage extracts on RAW264.7 cells. Cell toxicity was determined by MTT assay. We evaluated the anti-inflammatory effects of red cabbage extracts by measuring nitric oxide (NO), inducible NOS (iNOS) production, and cyclooxygenase-2 (COX-2) expression by Western blotting. Ethanolic and water extracts (0.25, 0.5, and 1.0 mg/mL) significantly suppressed LPS-stimulated production of NO. Two kinds of extracts reduced the expression of iNOS and COX-2 proteins. The present results show that red cabbage extract has potent anti-inflammatory effects on RAW264.7 cells. In addition, two kinds of extracts as well as various antioxidant activities such as 2,2'-azino-bis-(3-ethylbenzo thiazoline-6-sulfonic acid)(ABTS) radical scavenging activity, ferric reducing antioxidant power(FRAP). The total polyphenol and flavonoid contents of the ethanolic and water extracts from red cabbage were $18.699{\pm}0.87$ and $11.174{\pm}4.86$ mg GAE/g extract, respectively, and $7.782{\pm}2.23$ and $15.608{\pm}3.54$ mg CE/g extract. The ABTS radical scavenging activities of the ethanolic and water extracts and BHT were $0.269{\pm}0.12$, $0.212{\pm}0.22$ and $1.235{\pm}0.07mM$ Trolox equivalent/mg extract, respectively. The FRAP values of the extracts were similar to those of BHT, which were used as a positive control. Therefore, red cabbage extract is considered as a good food material of functional foods for prevention against various diseases.

• Journal of Food Hygiene and Safety
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• v.34 no.3
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• pp.296-302
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• 2019

Ganjang-gejang (soy sauce-marinated crab) is a ready-to-eat (RTE) seafood and is also one of the most popular traditional dishes in Korea. It is generally prepared by washing raw blue crabs and then preserving them in soy sauce. Since this process does not involve cooking or any treatment with heat, it is difficult to control the microbiological quality of the final product. Thus, the objectives of this study were to compare the efficacies of various sanitizers in eliminating microorganisms on raw blue crab during the washing step and to evaluate the effectiveness of chitosan on the inhibition of microbial growth in the ganjang-gejang during storage. The raw blue crabs were submerged in chlorinated water (50 mg/L), peracetic acid (40 mg/L), acetic acid (5%) and lactic acid (5%) for 10 min at $25^{\circ}C$, respectively. The blue crabs treated with 5% acetic acid were marinated with soy sauce containing 0.5 and 1% of soluble chitosan, followed by storing them at 4 and $12^{\circ}C$ for up to 30 days. Results show that 5% acetic acid reduced the microbial populations on the blue crabs by 1.5 log CFU/g, which was significantly higher than those of other treatments. Based on these results, 5% acetic acid was selected for the washing step. The microbial populations of all ganjang-gejang samples significantly increased to about 8.0 CFU/g at $12^{\circ}C$ for 7 days. At $4^{\circ}C$, the microbial populations of the products containing 1% chitosan increased by about 2.9 CFU/g for 20 days, which were significantly lower than those (4.2-4.5 log CFU/g) of the products without and with 0.5% chitosan. Thus, these results suggest that 5% acetic acid washing of raw blue crabs and the addition of 1% chitosan in ganjang-gejang could improve the microbiological quality of the final products under refrigerated condition.

• Journal of Microbiology and Biotechnology
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• v.30 no.2
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• pp.163-171
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• 2020

Brugmansia arborea L. (Solanaceae), commonly known as "angel's trumpet," is widely grown in North America, Africa, Australia, and Asia. It has been mainly used for ornamental purposes as well as analgesic, anti-rheumatic, vulnerary, decongestant, and anti-spasmodic materials. B. arborea is also reported to show anti-cholinergic activity, for which many alkaloids were reported to be principally responsible. However, to the best of our knowledge, a phytochemical study of B. arborea flowers has not yet been performed. Four flavonol glycosides (1-4) and one dihydroflavanol (5) were for the first time isolated from B. arborea flowers in this study. The flavonoids showed significant antioxidant capacities, suppressed nitric oxide production in lipopolysaccharide (LPS)-treated RAW 264.7 cells, and reduced inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX-2) protein production increased by LPS treatment. The contents of compounds 1-4 in n-BuOH fraction were determined to be 3.8 ± 0.9%, 2.2 ± 0.5%, 20.3 ± 1.1%, and 2.3 ± 0.4%, respectively, and that of compound 5 in EtOAc fraction was determined to be 12.7 ± 0.7%, by HPLC experiment. These results suggest that flavonol glycosides (1-4) and dihydroflavanol (5) can serve as index components of B. arborea flowers in standardizing anti-inflammatory materials.

• Journal of Microbiology and Biotechnology
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• v.25 no.6
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• pp.828-836
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• 2015

Based on its α-amylase activity at pH 5.0 and optimal pH of the crude enzyme, a strain (named B-5) with acid α-amylase production was screened. The B-5 strain was identified as Bacillus amyloliquefaciens through morphological, physiological, and biochemical characteristics analysis, as well as 16S rDNA phylogenetic analysis. Its α-amylase gene of GenBank Accession No. GU318401 was cloned and expressed in Escherichia coli. The purified recombinant α-amylase AMY-Ba showed the optimal pH of 5.0, and was stable at a pH range of 4.0-6.0. When hydrolyzing soluble starch, amylose, and amylopectin, AMY-Ba released glucose and maltose as major end products. The α-amylase AMY-Ba in this work was different from the well-investigated J01542-type α-amylase which also came from B. amyloliquefaciens. AMY-Ba exhibited notable adsorption and hydrolysis ability towards various raw starches. Structure analysis of AMY-Ba suggested the presence of a new starch-binding domain at its C-terminal region.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.339-351
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• 1985

This study was carried out to investigate the optimal conditions for meat paste production with sardine. To improve the gel forming ability of meat paste, washing time and condition with alkaline solution, setting time and temperature, and heating temperature before pasteurization were controlled, and the influences of the freshness of raw sardine and the mixing ratios of ordinary and dark muscles on the duality of the meat paste product were discussed. The frozen storage showed a predominant effect on keeping freshness of raw sardine at different storage conditions and gel forming ability was maintained for 1 day at ice storage, for 3 days at $-3^{\circ}C$ and for 4 days at frozen condition, but there was no effect on keeping freshness of raw sardine in the storage at $25^{\circ}C$. Gel strength of meat paste product tended to decrease with washing time of raw meat, and in case of washing 3 times the meat appeared excellent in gel strength, but in case of seven and nine times the meat showed lower water holding capacity and decreased organoleptic test score in the quality of meat paste prtoduct. Raw meat washed with alkaline solution showed a desirable effect on gel forming ability compared with that washed with tap water, and in the case of washed with $0.5\%$ sodium bicarbonate solution exhibited the most favorable effect on gel forming. The gel strength of the meat paste product decreased with the increase of mixing ratios of dark muscle in the raw meat. Setting time and temperature for the gel forming ability of meat paste were good at $5^{\circ}C$ for 20 hours and at $20^{\circ}C$ for 2 hours. In the heating temperature of meat paste, heating treatment at $90^{\circ}C$ was desirable for gel forming.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.587-591
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• 2009

Volatiles in Artemisia princeps Pampan. cv. sajabal (sajabalssuk) and A. princeps Pampan. (ssuk) treated with different processing were analyzed using headspace-solid phase microextraction (HS-SPME)/gas chromatography- a mass selective detector (GC-MS). Sajabalssuk and ssuk were treated with steam distillation (SD) and freeze-dried/steam distillation (FD/SD) while controls were raw sajabalssuk and raw ssuk. Sajabalssuk had significantly more total volatiles than ssuk in control and FD/SD treated samples (p<0.05). Major volatiles in raw sajabalssuk were 2-hexenal, 1,8-cineol, trans-caryophyllene, and hexanal while those in raw ssuk were 1-hexanol, ${\beta}$-myrcene, limonene, and 2-hexenal, which implies that substantial lipid oxidation occurred in raw samples. Sajabalssuk with SD and FD/SD treatment had higher peak areas of 1,8-cineole, 4-terpineol, 1-octen-3-ol, and ${\alpha}$-terpineol while ssuk with SD and FD/SD treatment possessed 1,8-cineol, camphor, borneol, artemisia ketone, ${\alpha}$-thujone, and 1-octen-3-ol, which showed that steam distillation produced more volatiles from terpenoids than raw samples. Based on the results of HS-SPME/GC-MS, relative amounts of volatiles from lipid oxidation including 2-hexenal, hexanal, and 1-hexanol were reduced in sajabalssuk and ssuk with freeze-drying and/or steam distillation treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1439-1449
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• 2015

Prunus persica Flos (PPF) were investigated for their antioxidant and anti-inflammatory activities to find a natural functional food resource preventing degenerative diseases associated with excessive oxidative stress and chronic inflammation. PPF was extracted using ethanol (EtOH) and then sequentially fractioned by hexane (Hx), dichloromethane (DM), ethyl acetate (EA), n-butanol (BtOH), and water (DW). Contents of total phenolics and flavonoids, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities were measured. Anti-inflammatory effects in terms of nitric oxide (NO), prostaglandin (PG) E2, and pro-inflammatory cytokines such as interleukin (IL)-6 and tumor necrosis factor (TNF)-${\alpha}$ production were also measured using LPS-treated RAW 264.7 macrophages. EtOH extract showed relatively high antioxidant activity with high total phenolic (78.1 mg tannic acid/g) and flavonoid contents (55.3 mg rutin/g). EA fraction contained the highest total phenolic and flavonoid contents (394.6 mg tannic acid/g, 253.7 mg rutin/g), followed by BtOH (128.3 mg tannic acid/g, 93.1 mg rutin/g). EA and BtOH fractions and EtOH extract showed higher DPPH radical and ABTS radical scavenging activities than the others (P<0.05). In LPS-treated RAW 264.7 macrophages, EtOH extract ($200{\mu}g/mL$) showed significantly reduced (P<0.05) NO, PGE2, and TNF-${\alpha}$ production levels to 38.5%, 32.3%, and 48.9% of the control, respectively, as well as reduced iNOS and COX-2 protein expression. DM fraction ($50{\mu}g/mL$) showed significantly reduced (P<0.05) NO, PGE2, IL-6, and TNF-${\alpha}$ production levels to 43.5%, 13.3%, 38.7%, and 41.3% of the control, respectively, and EA fraction ($50{\mu}g/mL$) showed significantly reduced NO, PGE2, IL-6, and TNF-${\alpha}$ production levels to 44.8%, 22.4%, 45.7%, and 62.0% of the control, respectively. Taken together, EtOH extract of PPF showed potent antioxidant and anti-inflammatory activities, and EA and BtOH fractions showed comparatively stronger antioxidant activities while DM and EA fractions showed stronger anti-inflammatory activities. It can be concluded that EtOH extract of PPF and its fractions are good candidates as natural resources for the development of anti-oxidative and anti-inflammatory functional food products.

• Microbiology and Biotechnology Letters
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• v.13 no.4
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• pp.329-337
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• 1985

A potent mold strain was selected to digest raw starch, which was classified as a strain of Rhizopus of zoe. Its amylase production was maximized when grown on wheatbran media for 3 days at 3$0^{\circ}C$ and initial pH 4. The crude enzyme was tested for ethanol fermentation by yeast, Saccharomyces cerevisiae IFO 7026, on various starchymaterials and the ethanol production after 4 days was: 9.4％ from rice powder, 9％ from corn powder, 8.1％ from sweet potato powder, and 5.4％ from potato powder, respectively.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.252-255
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• 2000

This study was conducted to investigate the application of ATP bioluminescence to measure the degree of microbial contamination from raw meat, meat processing and milk processing lines. Samples collected from slaughter house, meat and milk processing plants were tested for estimation of bacterial number by using ATP bioluminescence and conventional method. The former result was transffered to R-mATP value(log RLU/ml), and the latter transffered to CFU(log/ml). Correlation coefficient(r) between aerobic counts(CFU, log/ml) and R-mATP(log RLU/ml) value was 0.93(n=408). R-mATP of aerobic counts from beef, pork, chicken was 0.93(n=220), and that was 0.93(n=187) between meat processing and dairy processing plants. In addition, Correlation coefficient(r) between aerobic counts and R-mATP was 0.87(n=252) under 1$\times$10${^5}$/ml of bacterial count and 0.74(n=152) over 10${^5}$ respectively.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.15-19
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• 2006

The aim of this study was to determine the best processing conditions for producing of dried lean pork as a ready-to-serve product without using large-scale machines. Lean pork sausage was produced using 1.27% sodium chloride, 0.075% sodium polyphosphate, 0.06% sodium ascorbate, 0.075% sodium pyrophosphate, 0.009% sodium nitrite, 0.009% dextrin, 0.11% sodium glutamate and 1.4% spice mixture. The most appropriate slice thickness for drying was examined by slicing the sausage at a 0.5, 1 and 2 cm thickness. The drying temperatures were determined by drying the sausage slices at 35, 48 and $68^{\circ}$. The total drying period was for 12 hr, In order to examine the ability of this process to sterilize the pork, the raw meat materials were inoculated with Escherichia coli (E. coli). The optimal conditions for producing lean pork sausages were a 2 cm slice thickness and drying temperature of $68^{\circ}C$ for 12 hr, The moisture content water activity, color, hardness and pH were measured in the dried product. The product had a moisture content of 47.5% and a water activity of 0.93. There was a 47.7% percentage reduction in moisture. The dried product tested negative for E. coli even though the raw meat materials been inoculated with E. coli.