• 한국식품위생안전성학회지
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• 제27권3호
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• pp.317-324
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• 2012

본 연구는 식품원료의 진위여부를 판별하기 위한 시험법으로 일반 프라이머를 이용한 DNA barcode 기법을 도입하였다. 동물성식품원료의 경우 미토콘드리아 DNA 중 cytochrome oxidase subunit I(COI) 부위 검출을 위하여 디자인된 프라이머(LCO1490/HCO2198 및 VF2/FISH R2)와 cytochrome b(cyt b) 부위 검출을 위하여 디자인된 프라이머(L14724/H15915)를 사용하였다. 상기 3 종류의 프라이머를 사용하여 가축류 6종(소, 돼지, 염소, 양, 말 및 사슴), 가금류 4종(닭, 오리, 칠면조 및 타조), 어류 7종(명태, 대구, 청대구, 청어, 송어, 다랑어 및 우럭)을 대상으로 PCR 후 전기영동하여 예상되는 PCR 산물의 생성 유무를 확인하였다. 가축류 6종에 대하여는 LCO1490/HCO2198, VF2/FISH R2 및 L14724/H15915 프라이머를 사용한 경우 COI 및 cyt b가 모두 검출되었으며, 가금류 4종은 LCO1490/HCO2198 및 VF2/FISH R2 프라이머를 사용한 경우만 COI이 검출되었다. 또한 어류 7종은 VF2/FISH R2 프라이머를 사용한 경우에만 COI 부위가 검출됨을 확인하였다. 식물의 경우 엽록체 DNA 부위를 이용하여 디자인된 3 종류의 프라이머(trnH/psbA, rpoB 1F/4R 및 rbcL 1F/724R)를 사용하였다. 각각의 프라이머를 이용하여 식물 5종(마늘, 양파, 무, 녹차 및 시금치)에 대하여 실험한 결과 3종류의 프라이머에서 PCR의 산물을 모두 확인하였으며 trnH/psbA 프라이머의 경우 식물 종마다 PCR 산물의 크기는 다르게 검출되었다. 본 연구에서는 17종의 식품원료별 일반 프라이머 및 PCR 조건을 확립하였으며, 생산된 PCR 산물을 대상으로 염기서열을 결정하고 유전자은행에 있는 염기서열과 DB 비교 분석을 통하여 식품에 사용된 원료의 진위여부 판별에 적용이 가능할 것으로 기대된다.

• 한국포장학회지
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• 제16권1호
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• pp.9-18
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• 2010

For screening test of the non-volatile compounds which migrate from food packaging materials into foodstuffs, the traditional high performance liquid chromatography (HPLC) systems suffer from the lack of universal detector with high sensitivity and universality and high efficiency HPLC separation column which provides complete separation of complex mixtures into all individual substances. In this work, the use possibility of online two-dimensional liquid chromatography (2D-LC) system coupled with a charged aerosol detector (CAD), a universal detector, was reviewed. 2D-LC system permits to improve peak capacity and resolving power for complex mixtures. Charged aerosol detector (CAD) offers a new feasibility for detection of any non-volatile compounds with high sensitivity and constant response factor in a calibration range. The combination of size exclusion chromatography (SEC) and normal phase HPLC (NP-HPLC) is most frequently used for the separation of the natural and synthetic polymers which are mainly used as raw materials for the manufacture of food packaging materials. However, there is no commercial software available for data acquisition and handling and therefore the quantification in 2D-LC analysis is still rare.

• Journal of Microbiology and Biotechnology
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• 제16권4호
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• pp.497-504
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• 2006

Glycosides are important functional materials in foods. Transformation, especially hydrolysis, of the sugar moieties tends to improve the functional properties of the administered glycosides in vivo. Various probiotic bacteria and edible food-grade fungi such as bifidobacteria, lactobacilli, leuconostocs, yeasts, and aspergilli are potential industrial microorganisms to transform glycosides of ginsenosides from ginseng, platycodin saponins from Platycodon grandiflorum, Trignoella foenum-graecum (TFG) saponins, and isoflavones from soybeans and Puerariae radix, respectively, by fermentation or enzymatic reaction. In this review, various transformation pathways bearing potential significance with respect to the changes in structure and function of the various glycosides from the food materials will be introduced. In conclusion, the proper combination of food microorganisms and transformation conditions will improve the functionality and the sensory value and reduce the cytotoxicity of the functional glycosides present in various functional food raw materials.

• 한국식생활문화학회지
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• 제24권1호
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• pp.10-22
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• 2009

This study was conducted to evaluate changes in food consumption during the 1950's on the basis of articles that reflected national policy and changes in society during that time period. Many factors are involved in the development and changes in food consumption culture, and these factors can affect each other. As a result, the process involved in the development of food consumption culture acts as a living system. This study evaluated the food consumption culture during the 1950's because this period was subjected to obvious influences that may explain the modern food consumption market logic and commercialism. Changes in the national food consumption are dependent on natural changes such as income enlargement or cultural exchange with a foreign country. Accordingly, food consumption during the 1950's was influenced by changes in economical, social, and political needs. In addition, the influx of surplus agricultural products from the United States had an adverse effect on local agriculture and resulted in an increased external dependence on food during the 1950s. Moreover, the import of raw materials and simple manufacturing techniques led to the development of an industrial food processing industry that enabled accelerated mass production of food at a low-price. Furthermore, the importation of surplus agricultural products from the United States that were used as the raw materials for foods that had traditionally been produced domestically led to an increased burden and qualitative decline in the local food-service industry. Taken together, the results of this study indicate that during the 1950's fresh food began to be replaced with processed foods in Korea.

• 급식외식위생학회지
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• 제3권1호
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• pp.38-44
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• 2022

This study investigated the microbiological hazards in the manufacturing processes of Naengmyeon. Sanitary indicative bacteria, such as aerobic plate counts and coliforms as well as pathogenic bacteria, were examined from raw materials, manufacturing processes, working area, 17 utensils and equipment. The aerobic plate counts for raw materials and arrowroot starch estimated as 0.77±0.68~5.02±0.28 and 5.02±0.28 log CFU/g, respectively. Coliforms were detected from wheat flour, buckwheat flour, and potato starch. Staphylococcus aureus was detected to be 0.61±1.06 log CFU/g in wheat flour and 0.20±0.35 log CFU/g in buckwheat flour. During the manufacturing process, aerobic plate counts for kneading process were 4.54±0.34 log CFU/g. But after the press out and heat process, contamination of aerobic plate counts and coliforms decreased and remained at a low level until the release process. Aerobic plate counts before washing disinfection of screw were 3.28±0.62 log CFU/100 cm², the level of which was high in utensils and equipment that had contact with employees or water. These results represent not only an important indicator for the hygienic level but also a scientific basis for analyzing biological hazards, which lead to the introduction of HACCP for the production of safe and hygienic cold noodles processed by manufacturers.

• Journal of Microbiology and Biotechnology
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• 제33권10호
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• pp.1329-1336
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• 2023

Microbial fermentation is often used to improve the functionality of plant-based food materials. Herein, we investigated changes in the physicochemical and functional properties of cabbage during yeast fermentation to develop new products using fermented cabbage. Among the 8 types of food-grade yeast, both Saccharomyces cerevisiae and Saccharomyces boulardii fermented 10% cabbage powder solution (w/w) the most effectively, leaving no soluble sugars after 12 h of fermentation. In addition, the yeast fermentation of cabbage resulted in functionally positive outcomes in terms of sulforaphane content, antioxidant properties, and anti-inflammatory activity. Specifically, the yeast-fermented cabbages contained about 500% more sulforaphane. The soluble fraction (5 ㎍/ml) of yeast-fermented cabbage had no cytotoxicity in murine RAW 264.7 cells, and the radical-scavenging capacity was equivalent to 1 ㎍/ml of ascorbic acid. Moreover, cabbage fermented with S. boulardii significantly suppressed both lipopolysaccharides (LPS)-induced nitric oxide production and LPS-induced reactive oxygen species production in RAW 264.7 cells, suggesting a potential anti-inflammatory effect. These results support the idea that yeast fermentation is promising for developing functionally improved cabbage products.

• 한국식품위생안전성학회지
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• 제27권2호
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• pp.146-151
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• 2012

본 연구에서는 분자생물학적 방법을 통한 식육추출가공품의 사용원료 확인을 위해 효율적인 유전자 추출 방법을 검토하였다. 가공식품의 원료성분 확인을 위하여 종 특이 프라이머를 이용하였으며, 대상 식품원료로는 소, 돼지, 닭을 주원료로 가공된 식육추출가공품 13종을 선정하였다. 선정된 시료는 제품유형에 따라 액상, 소스, 분말류로 구분하고 원심분리 등의 전처리를 추가하거나 추출유전자의 증폭을 위하여 Whole Genome Amplification (WGA)를 실시한 뒤 유전자증폭 후 전기영동하여 예상되는 PCR 산물의 생성유무를 확인하였다. PCR을 실시한 결과 액상형태 식육 추출가공품의 경우에는 1 ml을 취하여 원심분리 과정을 통해 유전자를 추출 하였을 때 사용원료 확인이 가능하였으며, 소스형태 식육추출가공품의 경우 유전자 추출 후 WGA 과정을 추가로 시행하여야 사용원료확인이 가능하였다. 분말형태 식육추출가공품의 경우에는 추가의 전처리 과정이나 WGA 과정이 필요하지 않았다. 본 연구에서 검토된 유형별 유전자추출법은 식육추출가공품의 유전자추출을 통한 사용원료확인이 가능함을 확인하였으며, 향후 식육추출 가공품 중 사용원료의 진위여부 판별에 활용이 가능할 것으로 판단된다.

• 한국포장학회지
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• 제28권3호
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• pp.201-210
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• 2022

Expanded polystyrene (EPS) is the most commonly used fresh food refrigeration insulation in Korea and Europe. Moreover, as the use of disposable packaging materials has increased significantly along with non-face-to-face delivery services since the COVID-19 crisis, social issues related to waste disposal are also being raised. Therefore, in this study, the life cycle of EPS boxes for fresh food is focused on the factors that have a large difference between incineration and landfill including recycling in Europe and Korea in the disposal process after use, and raw materials and energy in the manufacturing process, which account for a large portion of the environmental impact value. We tried to compare the environmental impact of evaluation. Overall, the raw material production stage, box manufacturing stage, and packaging stage have similar processes in Europe and Korea, but unlike Europe, Korea, which lacks landfills and incineration facilities, has focused on expanding the recycling rate. It was necessary to do an environmental impact assessment. Data affecting the environment were derived based on 2019 and 2020 data for Korea and 2017 and 2020 data for Europe. In order to predict the future environmental impact assessment, assumptions about the disposal rate in 2025 and 2030 were introduced and evaluated. As a result of this study, it was found that the raw material production stage of EPS boxes, which have similar processes in both Korea and Europe, has the greatest effect on the global warming effect of Korean EPS boxes. However, Korea, which has a relatively high recycling rate in the disposal process compared to incineration and landfill, showed better environmental performance than Europe in most impact indicators except freshwater eutrophication. In particular, Korea has increased the overall recycling rate compared to Europe by replacing various recyclable materials such as building materials and sundries with XPS (extruded polystyrene) recycled materials. In conclusion, it was found that increasing the recycling rate rather than incinerating and landfilling EPS boxes for fresh food in the domestic EPS industry has relatively less environmental load compared to Europe.

• Nutritional Sciences
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• 제6권3호
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• pp.127-134
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• 2003

This study investigates the effects of a raw diet (RD) on blood glucose and lipid metabolism in non-diabetic (normal) and streptozotocin (STZ)-induced diabetic rats. Male Sprague-Dawley vats were assigned to four groups (normal control, normal RD, diabetic control, and diabetic RD), for the four-week experimental period. The control groups were fed the AIN diet and the RD groups were fed a diet consisting only of raw materials. Weight gain was statistically lower in the RD group than the control. fasting plasma glucose was significantly lower in the diabetic RD group compared to the diabetic control group. The levels of triglycerides (TG), and of total cholesterol (TC) and LDL-cholesterol in the plasma, were lower in the RD groups than the control groups, but not significantly. There was a statistically significant decrease in the levels of TG and TC in the livers of the diabetic RD group, compared to the diabetic control group. The fecal levels of total lipids, TG, and TC were significantly higher in the RD groups, compared to the non-RD groups. It can be postulated that this raw diet may possess substantial hypoglycemic/hypolipidemic properties in diabetic rats.

• 한국식생활문화학회지
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• 제6권2호
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• pp.137-140
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• 1991

PALFAZE is one of ZE. ZE is One of the Chinese Sause. Especially PALFAZE is made from eight materials and used for the slices raw fish or raw meat. At first ZE was made from pickled vegitables that minced, or added vineger, some spices. But later when the garic-growing was spreaded it was changed to be made from minced garic, ginger mixed in vineger or added some spices, starch. Especially PALFAZE is made from garic, ginger, salt, vineger, mamanufactured plum, dried orange rind, boild chestnut, boiled rice.