• Biomedical Science Letters
• /
• v.8 no.3
• /
• pp.115-125
• /
• 2002

Gram-negative septicemia, which continues to be a serious clinical problem, is one of the major causes of morbidity and mortality in hospitalized patients. Endotoxin of gram-negative bacteria is a pivotal pathogen of sepsis. To understand the effect of endotoxin on hematological aspect and the time course in early childhood, this study was designed with experimental septic model of young rabbits (8 week-old). Rabbits were divided into control (n=7) and endotoxin group (0.50 mg/kg of endotoxin). The endotoxin group was subdivided into six groups by the sampling times: 3, 6, 12, 24, 48 and 72 hr-group (E-G$_{3}$, E-G$_{6}$, E-G$_{12}$, E-G$_{24}$, E-G$_{48}$ and E-G$_{72hrs}$, each n=7). The evaluation of CBC, activated partial thromboplastin time (APTT), prothrombin time (PT), fibrinogen concentration, coagulation factors and D-dimer were taken from the bloods. The number of leukocytes was lower in E-G$_{3}$ and E-G$_{6hrs}$ (due to pantocytopenia), whereas it was higher in E-G$_{24}$ and E-G$_{48}$ (due to neutrophilia and/or lymphophilia) than in control group (P<0.05). Platelet counts in E-G$_{3}$, E-G$_{6}$, E-G$_{12}$, E-G$_{24}$ and E-G$_{48hrs}$ were lower than those of control group (P<0.05). Normoblast counts in E-G$_{3}$, E-G$_{6}$, E-G$_{12}$, E-G$_{24}$ and E-G$_{48hrs}$ were higher than those of control group (p<0.01). APTT in E-G$_{3}$, E-G$_{6}$, E-G$_{12}$, E-G$_{24}$ and E-G$_{72hrs}$ were longer while PT in E-G$_{3}$, E-G$_{6}$, E-G$_{48}$ and E-G$_{72hrs}$ were higher than those of control group (p<0.05). Fibrinogen concentrations were lower in E-G$_{3}$, E-G$_{6}$ and E-G$_{12}$ but higher in E-G$_{48}$ and E-G$_{72hrs}$ than those of control (p<0.05). Intrinsic coagulation factors (XII, XI, IX, VIII) in all endotoxin groups were significantly lower than those of control group (p<0.05). Extrinsic coagulation factor (X, VII, V, II) were lower in E-G$_{3}$, E-G$_{6}$, E-G$_{12}$ and E-G$_{24hrs}$ whereas they were higher in E-G$_{48}$ and E-G$_{72hrs}$ than in control group (p<0.05). D-dimer concentrations in E-G$_{48}$ and E-G$_{72hrs}$ were higher than those of control group (P<0.001). We concluded that endotoxin led to extensive hematological disturbances including disseminated intravascular coagulation in the young rabbits and that this pathologic condition in the infant and childhood groups will cause the grave results.

• Food Science and Preservation
• /
• v.17 no.2
• /
• pp.190-195
• /
• 2010

Pressure, used as a minimal processing technology in the food industry, is a valuable tool ensuring microbiologically safe, shelf-stable fruit and vegetable production. Pressure could be used to deliver a greater variety of minimally processed products, as demanded by today's consumers. Weevaluated the effect of <400 MPa pressure, applied during chilling, on fresh fruit purees (strawberry, kiwi, aloe, and pomegranate) and vegetable extracts (from carrot and spinach) during cold storage (<$10^{\circ}C$) for 15-20 days. Samples were prepared in a processing facility in which total plate counts of falling and floating bacteria were controlled at $1{\times}100-10^1$ CFU/plate and $1{\times}10^2-10^3$ $CFU/m^3$ under conditions of $21-25^{\circ}C$ and 55-60% relative humidity. The aerobic plate counts of raw materials were less than $1{\times}10^3$ CFU/g. Evaluation parameters included microbiological safety, vitamin content, and sensory qualities. Although the overall quality of non-treated samples deteriorated with storage time at $10^{\circ}C$, samples pressurized at 250-350 MPa at $5-7^{\circ}C$ for 10 min showed less change, with no significant difference in microbiological safety, vitamin content, or sensory quality. The use of pressure extended the shelf-life during storage at $10^{\circ}C$.

• Restorative Dentistry and Endodontics
• /
• v.25 no.4
• /
• pp.561-574
• /
• 2000

Poly-P has been used to prevent decomposition of foods and has been shown to have inhibitory effect on the growth of gram positive bacteria. The purpose of this study was to evaluate the effect of poly-P on the growth of Porphyromonas endodontalis, a gram negative obligate anaerobic rod, endodontopathic bacterium. P. endodontalis ATCC 35406 was in BHI broth containing hemin and vitamin K with or without poly-P. Inhibitory effect of each poly-P which was added at the beginning(lag phase) or during(exponential phase) the culture, MIC(minimum inhibitory concentration) was determined by measuring the optical density of the bacterial cell at 540nm. Viable cell counts were measured to determined whether poly-P has a bactericidal effect. Leakage of intracellular nucleotides from P. endodontalis was determined at 260nm and morphological change of P. endodontalis was observed under the TEM(transmission electron microscope). Binding of 32P-labeled poly-P to P. endodontalis was examined. SDS-polyacrylamide gel electrophoresis and zymography were performed to observe the changes in protein and enzyme profiles of P. endodontalis, respectively. The results from this study were as follows : 1. The minimal inhibitory concentration(MIC) of poly-P to P. endodontalis appeared to be 0.04~0.05%. 2. Poly-P added to the P. endodontalis culture during the exponential phase of P. endodontalis was as much effective as poly-P added at the begining of the culture, suggesting that the antibacterial effect of poly-P is not much dependent on the initial inoculum size of P. endodontalis. 3. Poly-P are bactericidal to P. endodontalis, demonstrating the decrease of the viable cell counts. 4. Intracellular nucleotide release from the P. endodontalis, was not increased in the presence of poly-P and was not reversed by the addition of divalent cations like $Ca^{2+}$ and $Mg^{2-}$. 5. Under the TEM, it was observed that fine electro-dense materials were prominent in the poly-P grown P. endodontalis, appearing locally in the cell, and the materials were more abundant and more dispersed in the cell as the incubation time with poly-P increased. In addition, highly electron dense granules accumulated in many poly-P grown cells, most of which were atypical in their shape. 6. Binding of 32P-labeled poly-P to P. endodontalis appeared to be 32.8 and 45.5 and 53.4% at 30 minutes, 1 hours and 2 hours, respectively. 7. In the presence of poly-P. the synthesis of proteins with apparent molecular masses of 25, 27, 35, 45 was lost or drastically decreased whereas expression of a protein with an apparent molecular mass of 75 was elevated. 8. Proteolytic activity of P. endodontalis was decreased by poly-P. The overall results suggest that use of poly-P may affect the growth of P. endodontalis, and the anti-bacterial activity of poly-P seems largely bactericidal. Changes in shape, protein expression, and proteolytic activity of P. endodontalis by poly-P may be directly and indirectly attributed to the antibacterial effect of poly-P. Further studies will be needed to confirm the effect of poly-P.

• Food Science of Animal Resources
• /
• v.28 no.1
• /
• pp.51-58
• /
• 2008

This study was performed to evaluate the physico-chemical properties of fermented sausages containing probiotic starter cultures (LK-30 plus, Lactobacillus plantarum 155 and 167, and Pediococcus damnosus L12) with reduced fat levels, and to determine the optimum condition for the manufacture of these products. Although low-fat fermented sausages were reduced fat content at the amount of 90% and the ripening time by 1-2 weeks, as compared to regular-fat counterpart, they became harder and had many winkles outside due to the extreme drying. In addition, fat level in fermented sausages affected the composition and shear force values. During ripening, pH, lightness and yellowness values tended to decrease, however, microbial counts of inoculated lactic acid bacteria were increased up to $10^8-10^9cfu/g$ within 3 days and remained constant thereafter. Low-fat fermented sausages had higher microbial counts than regular-fat ones. Although the inoculated probiotic starter cultures alone had the functional properties, such as cholesterol reduction, anti-high blood pressure and antimicrobial activity, they did not have distinctive characteristics in the fermented sausages. Based on these results, the low-fat fermented sausages were successfully manufactured, but a little bit increased fat level and improved functional properties in the fermented sausages would be required to have better quality as compared to regular-fat counterparts.

• Journal of Ginseng Research
• /
• v.30 no.3
• /
• pp.128-131
• /
• 2006

Saponin isolated from red ginseng was added to cultures of Staphylococcus aureus and Candida albicans in order to investigate saponin's influence on the growth of some pathogenic bacteria and yeasts. S. aureus and C. albicans were incubated at $38^{\circ}C\;and\;28^{\circ}C$ for 5 days with 100 rpm after addition of 0.013, 0.125, 0.500 and 1.000% (w/v, final concentration) of saponin, respectively. After incubated for 1 day, 2 days or 5 days, pH and viable cell counts of the cultures were investigated. The both of pH of S. aureus and C. albicans were decreased in concentration-dependent manner. Viable cell counts after incubation of 5 days were $1.0\;{\times}\;10^8,\;9.4\;{\times}\;10^7,\;1.0\;{\times}\;10^3$ and 0 CFU/ml, respectively, when compared with $1.8{\times}10^8\;CFU/ml$ of saponin non-treated group. Especially, 1.0% concentration of saponin inhibited completely the growth of S. aureus. While, viable cell count in C. albicans somewhat lower values than that of saponin non-treated group, but the values not significant. These results suggest that ginseng saponin inhibit the growth of S. aureus in a concentration-dependent manner, but not the growth of C. albicans.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.3
• /
• pp.392-400
• /
• 2011

The objectives of this study were to analyze environmental microbial contamination levels by sampling the surfaces of processing lines and equipment and to verify CCPs of the HACCP plan in a fresh-cut produce processing plant The level of airborne microorganisms in the processing plant was $10^1$ log CFU/plate/15min. Total plate counts and coliform groups of the processing facilities were 1~2 log CFU/100 $cm^2$. No E. coli or S. aureus were detected in the processing plant. However, total plate counts on the cutting board for raw materials and on the spin-dryer were $4.20{\pm}2.12$ log CFU/$cm^2$ and $4.57{\pm}0.92$ log CFU/$cm^2$, respectively. These levels were higher than the safe microbial level, and therefore, the chance of cross-contamination during processing was increased. According to the results of microbiological analyses, total aerobic bacteria and coliform groups of the samples were increased after the second washing and spin-drying steps, due to cross-contamination from the spin-dryer. Thus, an effective method that can be used for microbial control during the washing and drying steps is needed for microbial control in fresh-cut produce processing plants. The results of a verification study also suggest that modification of the HACCP plan is needed along with additional CPs, which were identified as a second washing, spin drying, and the cold storage of final products.

• Korean Journal of Food Science and Technology
• /
• v.11 no.4
• /
• pp.217-223
• /
• 1979

The present study was to investigate the effect of sugars on the psychrophillic spoilage in ground meat. The obtained results were summarized as follows: 1. The minimum pH values for the ground beef containing 2, 5 and 10 % glucose were 5.25, 5.15 and 4.5, respectively. For the ground pork, the respective values were 5.1, 4.45 and 4.1. 2. Total aerobes, coliform, lactic acid bacteria and lactobacillus counts per gram for the control and 2% glucose-contained ground beef after 9 days for storage at $5^{\circ}C$ were $8.3{\times}10^9vs\;6.0{\times}10^7,\;3.5{\times}10^5vs\;2.4{\times}10^3,\;5.8{\times}10^7vs\;4.7{\times}10^6$ and $3.6{\times}10^5vs\;4.2{\times}10^6$ respectively. For the ground pork, the respective values were $1.2{\times}10^{10}vs\;7.8{\times}10^8,\;3.4{\times}10^5vs\;3.1{\times}10^4,\;5.5{\times}10^7vs\;4.5{\times}10^6$ and $3.3{\times}10^5vs\;3.7{\times}10^5$. The glucose-added ground meat showed higher counts than those of the controls only in the case of lactobacillus without any apparent adverse effects. 3. The length of storage time until the depletion of added glucose was 12, 16 and 28 days for the 2, 5 and 10 % glucose contained ground beef and 9, 16 and 30 days for the ground pork, respectively. pH did not start to increase until the added glucose was depleted completely. 4. The addition of glucose extended significantly the average shelf-life of ground beef at refrigeration condition $(5^{\circ}C)$. The extended shelf-life over the control was 7, 9 and 12days for the 2, 5 and 10 % glucose contained ground beef and 8, 10 and 12 days for the respective ground porks. 5. Although the addition of disaccharides (maltose, lactose, saccharose) lowered the pH of ground meat, the extension of shelf-life as seen in glucose treatment was not affected. In fact, the higher the concentration of added disaccharides was, the greater the degree of putrefaction occurred.

• Korean Journal of Food Science and Technology
• /
• v.44 no.6
• /
• pp.743-749
• /
• 2012

Black soybean paste (BSP) is a bealmijang manufactured with barley flour and black soybeans. This study investigated the quality characteristics of BSP prepared with Bacillus subtilis HJ18-4 (HJ18-4). ${\alpha}$-Amylase and protease activities of BSP rapidly increased on day 6 and day 9, respectively, ($41.45{\pm}0.3-42.72{\pm}0.16$, $21.84{\pm}0.24-23.11{\pm}0.35unit/g$) after which the activities were constant or decreased slightly. Amino type nitrogen contents increased until day 23 ($173.78{\pm}3.51-195.63{\pm}1.51mg\;%$), whereas ammonia type nitrogen sharply decreased on day 9. On day 30, lactic acid bacteria counts were higher compared with the initial count ($7.91{\pm}0.05-8.17{\pm}0.02log\;CFU/g$). Meanwhile, B. cereus and total aerobic counts in HJ18-4 added BSP were lower than that in the control. These results implied that BSP could be edible after 30 days of fermentation, and the addition of HJ18-4 in meju could contribute to the safety of the black soybean paste by the inhibition of B. cereus growth.

• The Korean Journal of Food And Nutrition
• /
• v.18 no.4
• /
• pp.349-356
• /
• 2005

For the purpose of making a new type of functional drinkable yoghurt, skim milk containing $0.5\~2.0\%$(w/v) green tea powder was fermented by the mixed stains of Streptococcus thermophilus and Lactobacillus acidophilus. Quality characteristics of the drinkable yoghurts were evaluated in terms of quality-keeping properties(number of viable cells, pH, titratable acidity) and sensory properties. When the drinkable yoghurts added with $0.5\~2.0\%$ green tea powder were kept at $4^{\circ}C\;and\;20^{\circ}C$ for 20 days, the number of viable cell counts of the lactic acid bacteria($2.1\times10^8\~6.2\times10^8$ CFU/mL). pH($4.16\~4.22$) and titratable acidity($0.792\~0.881\%$) were not significantly changed for all drinkable yoghurts during the storage at $4^{\circ}C\;and\;20^{\circ}C$ days, but the number of viable cell counts($4.2\times10^3\~1.8\times10^5$ CFU/mL), pH($3.82\~3.92$) and titratable acidity($1.057\~1.174\%$) were markedly changed f3r the storage at $20^{\circ}C$ for 20 days. Therefore the keeping quality of the drinkable yoghurts with addition of green tea powder was relatively good at $4^{\circ}C$ for 20 days. The results of sensory evaluation of the drinkable yoghurts containing peen tea powder indicated that flavor, sweet taste, mouthfeel and aftertaste of the drinkable yoghurt with $0.5\%$ green tea powder showed higher preference than others. And the drinkable yoghurt containing $0.5\% green tea powder added $20\%$(v/v) oligosaccharide had the higher sensory scores in sweet taste, aftertaste and overall acceptability among the treatments.

• Journal of agriculture & life science
• /
• v.50 no.4
• /
• pp.169-177
• /
• 2016

This study was carried out to compare microbiological and hygienic quality characteristics of the products reached expiration date among meat products distributing in markets. A total of 20 meat products(6 hams, 3 bacons and 11 sausages) were examined for analyses of pH, Aw, TBARS, VBN, total aerobic microbial counts, and meat colors. The pH values of samples were between 5.33 and 6.59. The water activity (Aw) of samples ranged 0.90-0.93. TBARS and VBN values of samples were 0.11-0.59 and 2.37~14.75, respectively. The contaminated levels of total aerobic bacteria were less than 2.80 CFU/g. In meat color, L*, a*, and b* values of samples were in the range of 56-72, 5.2-34 and 0.7-16, respectively. It is suggested that the quality difference of meat products is attributed to the different additives and manufacturing processes. Therefore, we suggest that the results of this study are not only applied for evaluation of the microbiological and hygienic safety but also served as fundamental information for re-establishing the shelf-life of meat products.