• Journal of Animal Science and Technology
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• v.49 no.5
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• pp.611-620
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• 2007

The current study was designed to define whether a blend of prunus mume extract(25%) containing lactic acid(75%) and grape seed extract(10ppm) could affect in vitro antimicrobial activity and growth performance, intestinal microflora, plasma biochemical profiles and digestive enzymes activities in broiler chickens. In paper disc agar diffusion test, we clearly observed antimicrobial activity against E. coli in response to prunus mume extract or a blend of prunus mume extract. For in vivo test, a total of ninety six 3-d-old male broiler chicks were assigned to basal diet(CON), basal diet supplemented with antibiotics (ANTI) and 0.5% a blend of prunus mume extract(PRNUS) until 35 days of age. Throughout the entire experimental period(3-35 days), there were no differences in BW and FCR between the birds fed the basal diet with antibiotics and the diet supplemented with a blend of prunus mume. However, ANTI group showed a significant increase in BW and total gain compared to CON group. The weights of digestive organs such as the pancreas and mucosal tissues were not affected by dietary treatments. There was no difference in plasma levels of glucose, cholesterol, AST and ALT activity. However, triglyceride in plasma increased(P<0.05) in the birds fed the diet supplemented with 0.5% a blend of prunus mume extract compared to those fed antibiotics supplemented diet. The activities of pancreatic trypsin and amylase, and intestinal hydrolase including disaccharidase were not affected by dietary treatment. The colony forming units(CFU) of lactobacillus in the lower ileal-cecum of the birds fed the diet supplemented with a blend of prunus mume extract was significantly(P<0.05) higher than that of birds fed antibiotic supplemented diet without affecting the CFU of E. coli. In conclusion, the birds fed the diet supplemented a blend of prunus mume as an alternative to antibiotics showed a similar growth performance and an significant increase in lactobacillus population compared with the birds fed basal and antibiotics supplemented diets.

• Food Science and Preservation
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• v.12 no.6
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• pp.558-564
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• 2005

This study was carried out to investigate the cleaning effect of sesame leaf, the sterilization effect and physicochemical properties, treated with various electrolyzed water. Initial physicochemical properties could be kept more than 1 month in electrolyzed oxidizing water(EW-1) of diaphragm type and 15 days in electrolyzed water(EW-2 and EW-3) of non-diaphragm system, there was no significant difference by storage temperature. 4 kinds of microorganism (initial total counts, $10^7\~10^9$ CFU/mL) were sterilized within $0.5\~1$ minutes by electrolyzed water. In fresh sesame leaves, total viable cell count and coliform group in the treatment of electolyzed water were decreased to about $2\~3$ log scale comparing non-treated ones. Especially Bacillus cereus was not detected until 13th day when treated with EW-l. Decaying ratio of sesame leaf appears on day 6 of storage in the untreated but the treatments of electrolyzed water has no sign until day 10 of storage. Change in color difference(${\Delta}E$) during storage was observed the treatments of electrolyzed low-alkaline water(EW-2) and electrolyzed neutral water(EW-3) were very desirable at the level $1\~2$ after day 13 of storage comparative to the untreated Change of Chlorophyll content was biggest decreased to 6.8 $mg\%$ on the untreated and decreased least to 8.35 $mg\%$ on EW-3 treated group on 13th day from initial value of $9.0\~10.3\;mg\%$ The overall sensory evaluation appeared most acceptable in the treatments of EW-2 and EW-3.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.324-332
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• 1998

In order to standardize the chinese cabbage kimchi, the preparation method, kinds of ingredients and levels of the ingredients were determined by the statistical survey of literatures obtained from cooking books, scientific papers and kimchi manufacturing factory. The standardized ingredient kinds and ratio of chinese cabbage kimchi were $13.0{\pm}7.0$ of radish, $2.0{\pm}0.5$ of green onion, $3.5{\pm}0.8\;or\;2.5{\m}0.3$ of red pepper powder, $1.4{\pm}0.4$ of garlic, $0.6{\pm}0.3$ of ginger, $2.2{\pm}1.6$ of anchovy juice, and $1.0{\pm}0.3$ of sugar in the proportion of 100 salted chinese cabbage, and the final salt concentration was adjusted to 2.7% using salt. Red pepper powder level was quite different from the literature sources, so sensory evaluation, chemical properties and antimutagenic effect and growth inhibitory effect on human cancer cells of the kimchi samples were studied to decide the proper ratio of the red pepper powder as an ingredient. Red pepper powder 3.5% (average level for kimchi manufacturing factory) added kimchi was better in quality than red pepper powder 2.5% (average level for cooking books and scientific papers) added kimchi in sensory evaluation and chemical properties. The juice of red pepper powder 3.5% added kimchi showed not only the stronger antimutagenicity against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also the higher inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in SRB assay than that of red pepper powder 2.5% added kimchi. In conclusion, the standardized ratio of the ingredients was 13.0 radish, 2.0 green onion, 3.5 red pepper powder, 1.4 garlic, 0.6 ginger, 2.2 anchovy juice, 1.0 sugar, and 2.7 final salt concentration in the proportion of 100 salted chinese cabbage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1745-1752
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• 2010

This study was conducted to investigate the antimicrobial activity of 70% ethanol (EtOH) extract and the five fractions of the crude extract from Sasa borealis leaves against seven food poisoning bacteria, Staphylococcus aureus, Micrococus luteus, Listeria monocytogens, Bacillus subtilis, Escherichia coli, Salmonella Typhimurium, and Pseudomonas aeruginosa. The yield of 70% EtOH extract was 11.4% and those of n-hexane, chloroform, ethyl acetate, n-butanol, and aqueous fractions were 3.0%, 1.1%, 0.6%, 1.3%, and 5.1%, respectively. The 70% EtOH extract and the four fractions except aqueous fraction demonstrated antimicrobial activity against all the seven food poisoning bacteria at a concentration of 0.5%, although it was less compared to benzoic acid. Minimal inhibitory concentration (MIC) of the 70% EtOH extract against all the food poisoning bacteria except S. aureus was $50{\mu}L$/disc. Moreover, chloroform fraction was $35{\mu}L$/disc against 3 food poisoning bacteria and $50{\mu}L$/disc against the other 4 food poisoning bacteria; ethyl acetate fraction was $50{\mu}L$/disc against all the food poisoning bacteria. In addition, n-butanol fraction was $50{\mu}L$/disc against all the food poisoning bacteria except S. aureus. Aqueous fraction, which did not show antimicrobial activity at 5%, was $200{\mu}L$/disc against only S. aureus and L. monocytogen. The 0.25%, and 0.5% of ethyl acetate fraction inhibited the growth of all the food poisoning bacteria 8 to 12 hours and 24 hours, respectively. These results indicate that the Sasa borealis leaves may be useful as a natural antimicrobial substance.

• Journal of Life Science
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• v.20 no.10
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• pp.1532-1537
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• 2010

This study compared the inhibitory effects of methanol extracts from yellow and black soybeans (black soybean, Seomoktae and Seoritae) on mutagenicity using the Ames test and growth of human cancer cells (AGS human gastric adenocarcinoma, HT-29 human colon cancer, Hep 3B hepatocellular carcinoma cells). In the Ames test system using Salmonella typhimurium TA100, aflatoxin $B_1$ ($AFB_1$)-induced mutagenicity was significantly inhibited by treatments with the methanol extracts from either yellow or black soybeans in a dose dependent manner (p<0.05). The methanol extracts from various black soybeans tended to have a greater inhibitory effect compared to those from yellow soybeans. As for N-methyl-N'-nitro-N-nitrosoguamidine (MNNG)-induced mutagenicity, the methanol extracts (5 mg/assay) from black soybean, Seomoktae and Seoritae showed 51%, 61% and 53% inhibitory rates, respectively, indicating that Seomoktae, a type of black soybean, had a stronger antimutagenic activity against mutagens (both $AFB_1$ and MNNG). Methanol extracts from black soybeans showed an inhibitory rate of greater than 50% on the growth of human cancer cells (AGS, HT-29 and Hep 3B) and the inhibition was more effective in the methanol extract from Seomoktae. Our results suggested that the methanol extracts from black soybeans showed stronger inhibitory effects on mutagenicity and growth of cancer cells than those from yellow soybean. It is concluded that intake of black soybean can be recommended for improving health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1003-1007
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• 2013

In this study, the antibacterial activities of selected barleys (UB, unhulled barley; PB, pearl barley; and NB, naked barley) and wheat (WG, wheat with germ and endosperm) extracts were evaluated against the food-borne pathogens Staphylococcus aureus KCTC 1927, Escherichia coli KCTC 2593, Salmonella Typhimurium KCTC 2054, and Bacillus cereus KCTC 1014. The amount of the antibacterial biomarker, 2,6-dimethoxy-1,4-benzoquinone (DMBQ), present in selected barleys and wheat, was measured by HPLC. Furthermore, antioxidant activity of samples was determined using the oxygen radical absorbance capacity (ORAC) assay. WG ($22.35{\pm}0.04mm$) was found to be highly inhibitory to Staphylococcus aureus followed by UB ($17.91{\pm}0.10mm$), PB ($16.87{\pm}0.05mm$), and NB ($15.69{\pm}0.20mm$). The antibacterial activity of the selected grains was correlated with antioxidant activities and the amount of DMBQ (Pearson's correlation coefficient, 0.7831). The antioxidant activity of the selected grains was also correlated with the total phenolic content (Pearson's correlation coefficient, 0.9934). WG extract showed significantly higher antibacterial activity, compared with barley extracts such as UB, PB, and NB. The results of this study suggest that barley has a potential in the development of natural antimicrobials and food preservatives for controlling food-borne pathogens.

• Journal of Food Hygiene and Safety
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• v.17 no.1
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• pp.36-44
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• 2002

GC-l00X is non-corrosive alkaline ionic water (pH 12). It is composed of hydroxyl radicals and supplemented with xylitol. Its antimicrobial activity was examined against 6 major food-borne pathogens; Staphylococcus aureus FRI 913, Salmonella enterica serova Enteritidis ATCC 13076, S. enterica serova Typhimurium Korean isolate, Vibrio parahaemolyticus ATCC 17803, Escherichia coli O157:H7 ATCC 43894 and Pseudomonas aeruginosa KCTC 1637 at three different temperatures (4$^{\circ}C$, $25^{\circ}C$ and 36$^{\circ}C$) with or without an organic material (2% yeast extract), respectively. The antimicrobial activities showed over 4 log-reductions (1.0$\times$10$^4$CFU/ml reduction) against all pathogens reacted at 37$^{\circ}C$ for 3 hours in the absence of the organic material. The activities showed same results when GC-l00X was diluted with same volume of distilled water or standard hard water (CaCO$_3$300 ppm). Its antimicrobial activity was more effective and quicker in Gram-negative bacteria than Gram-positive bacteria. Its washing efficacy against E. coli O157:H7 exposed to the surfaces of tomatoes (grapes) was compared with that of the other sanitizers such as other kitchen synthetic detergent and 100-ppm chlorine water. For the toxicological evaluation of the sanitizers, viable counts of E. coli O157:H7 penetrated into the core of tomatoes after washing products were also compared. The result revealed that GC-100X stock solution and its 5% diluted solution had similar washing effects to 100-ppm chlorine water and more effective than the other kitchen synthetic detergent. This result indicated that GC- l00X had antimicrobial activity and no toxicological side effects, therefore, could be useful for a new sanitizer to use in flood safety and kitchen hygiene.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.655-666
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• 2005

This study was performed to measure physicochemical and textural characteristics, and shelf-life effect of low-fat functional sausages(LFFSs) manufactured with sodium lactate(SL, 3.3%), lac pigment and various molecular weights(MWs) of chitosan (Low=1.5 kDa, Med=30-50 kDa and High=200 kDa) during storage at 15$^{\circ}C$ for 18 days. LFFSs had 73.7-76.0% moisture, lower than 3% fat and 14-15% protein, respectively. pH values were 6.05-6.44 and the control(150 ppm, $NaNO_2$) was the lowest among LFFSs (p<0.05). Increasing storage time decreased pH values, but no differences in pH values were observed up to 6 days of storage (p>0.05). LFFSs containing SL and low MW of chitosan improved water holding capacity (WHC) and different from those with SL and medium-MW chitosan. WHC was decreased with increased storage time and differences of WHC were observed from 18 days of storage. The addition of chitosan reduced both lightness and redness values, as compared to 150 ppm sodium nitrite(SN), and increased storage time decreased yellowness(p<0.05), especially at 12 days of storage. LFFSs with SL and medium-MW chitosan increased most textural properties compared to the control(p<0.05). The addition of SN of 150 ppm in LFFSs retarded microbial growth for E. coli 0157:H7, while those with SL tended to have an antimicrobial effect for Listeria monocytogenes(LM). The growth rate of LM was delayed by addition of various MW of chitosans in LFFSs, especially high MW chitosan, as compared to LFFSs containing SL alone. These results indicated that the functional, textural and antimicrobial effects of LFFSs were improved by addition SL and various MW of chitosan combinations. In addition, 0.05% lac pigment improved the cure color of LFFSs similar to those of 150 ppm SN.

• Korean Journal of Microbiology
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• v.51 no.1
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• pp.7-13
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• 2015

Hydrotrope-combined copper (HCC) is a copper ($Cu^{2+}$)-based algicide, which is combined with a hydrotrope that keeps copper ion in solution to improve performance. This study assessed the growth inhibition effect of HCC against Microcystis aeruginosa which is one of the most common toxic cyanobacterium in eutrophic freshwater environment. Various HCC doses, ranging from 5.5 to $550{\mu}g/L$ as $Cu^{2+}$, were applied to either BG-11 or 1/4 diluted medium with low- or high-inoculum density of M. aeruginosa. Growth inhibition was monitored based on a decrease in chlorophyll-a content in culture medium during the incubation. Results showed that HCC significantly inhibited the growth of M. aeruginosa in a dose-dependent manner. In case of 1/4 diluted BG-11 medium, HCC dose as low as $5.5{\mu}g$ $Cu^{2+}/L$ completely inhibited the production of chlorophyll-a by M. aeruginosa. It was found that HCC did not induce any significant release of microcystin-LR from M. aeruginosa. Acute toxicity of HCC was tested using Daphnia magna, and the 24-h $EC_{50}$ value was 0.30 mg/L as $Cu^{2+}$ which was much higher than the actual inhibition dose. Ames test was performed using Salmonella enterica serovar Typhimurium TA100, and HCC showed no increase in the number of revertant colonies. The result suggested that HCC does not have any mutagenic potential in the aquatic environment. In addition, no genotoxic effect of HCC was also confirmed based on the SOS ChromoTest using Escherichia coli PQ37. Therefore, HCC could be used as a relatively safe and effective pre- and post-treatment agent to control hazardous algal blooming in aquatic environments.

• Food Science and Preservation
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• v.24 no.1
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• pp.27-35
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• 2017

Microbiological, physicochemical, and organoleptic properties of fresh-cut vegetables (FVs), carrots, green peppers, cherry tomatoes, and paprika after X-ray irradiation were evaluated to verify food quality suitable for the immune-depressed patients. Total concentrations of aerobic bacteria in non-irradiated samples, except for cherry tomatoes, were 1.63-3.34 log CFU/g. Irradiation dose exceed 0.4 kGy was used for carrots and green peppers whereas the sterilization dose of 0.2 kGy was used for both cherry tomatoes and paprika. A dose of 0.4 kGy was tentatively determined as the minimum allowable dose for sterilization of the FVs, based on $D_{10}$-values of X-ray irradiation (0.11-0.32 kGy) for Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium inoculated on the samples. With respect to the physiological properties, only hardness was significantly decreased as the absorbed dose increased; however, there were no significant differences in hardness of the sterilized samples using X-rays at 0.4 kGy compared with those of non-irradiated samples (p<0.05). Moreover, overall acceptance scores of the sterilized FVs were higher than 5.0 points on a 7-point scale, indicating a good organoleptic quality. In a survey on preference of hospitalized patients with cancer (n=50), the average scores for the sterilized FVs, except for carrots, were higher than 4.0 points. In conclusion, it is considered that the FVs, except for carrots, sterilized using X-rays at 0.4 kGy could be served to immune-depressed patients as hygienically safe foods with acceptable organoleptic properties.