• Toxicological Research
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• v.5 no.1
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• pp.53-59
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• 1989

A mycotoxin Patulin, isolated from apple juice medium cultured with Penicillium patulum NRRL5259, was purified through acid aluminum column using ethyl ether as eluent. The yield of purified patulin crystal was 3mg/ml culture medium after 8 days of shaking culture at 28C. The growth rate of Escherichia coli K12JM103 infected with bacteriophage M13 was decreased by patulin at the concentration range of 1Mug/ml to 10Mu/nl. ED50 of patulin for the bacterial growth was 4.5Mug/ml and 10Mug/ml of patulin caused maximum inhibitory effect (60% inhibition) on the growth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.496-502
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• 2005

The chemical properties and nitrite scavenging ability were analyzed which on a citron (Citrus junos) of 4 kinds purchased in different regions [Namhae (I, II), Tongyoung and Koheung] in Korea. Four kinds of organic acids were determined. Citric acid contents in flesh and peel of citron were $10.2\pm0.14\~17.7\pm0.17\;g/100g$. The organic acid content was the highest in citron purchased from Koheung. Total mineral content in citron was in a range of $2,844.3\~4,022.4$ mg/100 g, the potassium content was the highest in the range of $1,332.4\pm2.31\~2,308.5{\pm}3.25\;mg/l00g$. The major free amino acid from citron were proline, asparagine and glutamic acid. And the highest in peel of citron purchased from Tongyoung by 326.9 mg/100 g. However, the kinds and contents of chemical components in citron were somewhat different among various regions. The electron donating ability using DPPH method of citron juice was more than $80.0\%$ at the concentration of $0.1\~0.2\%$ and it was stronger by increased the juice concentration in the reaction mixture. SOD-like activity showed $10.2\pm0.50\~20.1\pm0.77\%$ at the concentration of $0.01\~0.2\%$. The nitrite scavenging ability was pH and sample concentration dependent. It was the highest at the pH 1.2 and more than $73\%$ in $0.1\~0.2\%$ citron juice. On the contrary in all concentration of added citron juice lower than $27\%$ at pH 4.2.

• Korean Journal of Community Nutrition
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• v.18 no.3
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• pp.223-232
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• 2013

The purpose of the study was to investigate the influence of salt (NaCl) recognition threshold and pleasant salt concentrations of Korean rural elderly subjects on preference of salty food as well as food group consumption patterns. The subjects were 213 elderly people (male 71 and female 142) over 65 and under 90 yr of age from Sunchang area. The higher values were found with male subjects in the areas of basic taste recognition threshold and pleasant concentration level of salt. The taste sensitivity scores of male subjects did not decrease with the increasing age, but female subjects exhibited a significant decrease with the age. The major determinant factor of salt preference of the elderly subjects in this study appeared to be personal pleasant concentration of salt rather than salt recognition threshold level and this trend was more evident in males than in females. The subject group of lower salt pleasant concentration i.e. consuming less salt showed the higher number of fruit and fruit juice intakes per week, and higher MNA (define this) scores were implying that they display more desirable nutritional status. Therefore, nutritional education focused on not only a variety of food consumption but also lowering pleasant salt concentration levels is advised to improve the quality of nutrition in the elderly.

• Journal of Microbiology and Biotechnology
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• v.21 no.5
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• pp.519-524
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• 2011

The correlation between alcoholic fermentation rate, measured as carbon dioxide ($CO_2$) evolution, and the rate of hydrogen sulfide ($H_2S$) formation during wine production was investigated. Both rates and the resulting concentration peaks in fermentor headspace $H_2S$ were directly impacted by yeast assimilable nitrogenous compounds in the grape juice. A series of model fermentations was conducted in temperature-controlled and stirred fermentors using a complex model juice with defined concentrations of ammonium ions and/or amino acids. The fermentation rate was measured indirectly by noting the weight loss of the fermentor; $H_2S$ was quantitatively trapped in realtime using a pre-calibrated $H_2S$ detection tube which was inserted into a fermentor gas relief port. Evolution rates for $CO_2$ and $H_2S$ as well as the relative ratios between them were calculated. These fermentations confirmed that total sulfide formation was strongly yeast strain-dependent, and high concentrations of yeast assimilable nitrogen did not necessarily protect against elevated $H_2S$ formation. High initial concentrations of ammonium ions via addition of diammonium phosphate (DAP) caused a higher evolution of $H_2S$ when compared with a non-supplemented but nondeficient juice. It was observed that the excess availability of a certain yeast assimilable amino acid, arginine, could result in a more sustained $CO_2$ production rate throughout the wine fermentation. The contribution of yeast assimilable amino acids from conventional commercial yeast foods to lowering of the $H_2S$ formation was marginal.

• The Korean Journal of Physiology
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• v.22 no.2
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• pp.179-187
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• 1988

This study was conducted to investigate the effects of epinephrine and norepinephrine on basal gastric acid secretion and plasma gastrin and secretin concentration in the conscious rat. One hundred and eighty-four albino rats with gastric cannula were used after 18 hours or more of fast, with water ad libitum. In a restraint cage for collection of gastric juice, physiological saline (0.9% NaCl) was continuously infused into the jugular vein through a catheter for one hour at a rate of 1 ml/hr (control period). Immediately after the control period, epinephrine (1, 2, 4, 8 and $16{\mu}g/ml/hr)$, norepinephrine (1, 2, 4, 8 and $16{\mu}g/ml/hr)$ or physiological saline (1 ml/hr) was infused for another one hour. Gastric juice was collected at one hour interval for two hours infusion period. Adrenergic antagonists, phentolamine and propranolol were injected into the jugular vein 5 min prior to the infusion of epinephrine or norepinephrine at a dose of 0.2 mg/0.1 ml. Blood was sampled from the jugular vein for the radioimmunoassay of plasma gastrin and secretin after the collection of gastric juice. The results were as follows: 1) Both epinephrine and norephinephrine significantly increased gastric acid output in a dosedependent manner. 2) The effects of epinephrine and norepinephrine on the gastric acid secretion were antagonized by the pretreatment with phentolamine and propranolol. 3) Plasma gastrin and secretin concentrations were not significantly affected by the intravenous infusion of epinephrine and norepinephrine. It can be inferred from the above results that epinephrine and norepinephrine facilitate gastric acid secretion in conscious rats and the mechanism of which is attributed to ${\alpha}\;and\;{\beta}$ adrenergic receptors rather than gastrin and secretin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.798-804
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• 2008

The physicochemical properties of carrot beverage fermented by Leuconstoc mesenteroides SM isolated from carrot juice were dependent upon the sucrose concentration and beet extract content. The addition of beet extract increased the consistency index and bioconversion of sucrose in the carrot juice fortified with Phellinus linteus extract, showing the highest consistency value at 2% beet extract. The polyphenol content and antioxidant effect of fermented carrot beverage were increased as the content of beet extract increased. Particularly, the consistency of fermented carrot beverage was greatly increased by the cold storage for 120 hr. After the cold storage for 2 weeks, fermented carrot beverage fortified beet extract showed the red-purple color with higher color value (a) and the viable cell counts of $10^9$ CFU/mL.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.760-763
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• 2001

To develop a functional beverage from Korean cherry (Prunus tomentosa Thunberg), inhibition effect of ethanol extract and juice of the korean cherry on melanin systhesis and tyrosinase activity in vitro was investigated. Inhibition ratio of tyrosinase activity increased as the concentration of solid of korean cherry juice increased, and inhibition affect was high in initiation step of enzyme reaction and then gradually decreased. Inhibition ratio of tyrosinase activity was high in the 70% (v/v) ethanol extract of the cherry and the highest in the ethyl acetate fraction of the 70% (v/v) ethanol extract. Ultimatly, the amounts of functional matter (melanin synthesis inhibitor) in the cherry was highest in ethyl acetate fraction of the ethanol extract.

• Carbon letters
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• v.21
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• pp.61-67
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• 2017

We report the use of carrot, a new and inexpensive biomaterial source, for preparing high quality carbon dots (CDs) instead of semi-conductive quantum dots for bioimaging application. The as-derived CDs possessing down and up-conversion photoluminescence features were obtained from carrot juice by commonly used hydrothermal treatment. The corresponding physiochemical and optical properties were investigated by electron microscopy, fluorescent spectrometry, and other spectroscopic methods. The surfaces of obtained CDs were highly covered with hydroxyl groups and nitrogen groups without further modification. The quantum yield of as-obtained CDs was as high as 5.16%. The cell viability of HaCaT cells against a purified CD aqueous solution was higher than 85% even at higher concentration ($700{\mu}g\;mL^{-1}$) after 24 h incubation. Finally, CD cultured cells exhibited distinguished blue, green, and red colors, respectively, during in vitro imaging when excited by three wavelength lasers under a confocal microscope. Offering excellent optical properties, biocompatibility, low cytotoxicity, and good cellular imaging capability, the carrot juice derived CDs are a promising candidate for biomedical applications.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.459-473
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• 2019

Lactobacillus rhamnosus GG (LGG) has low resistance to low pH and bile salt in the gastrointestinal juice. In this study, the gel made from whey protein concentrate (WPC) and pullulan (PUL) was used as the wall material to prepare the microencapsulation for LGG protection. The gelation process was optimized and the properties of gel were also determined. The results showed the optimal gel was made from 10% WPC and 8.0% PUL at pH 7.5, which could get the best protective effect; the viable counts of LGG were 6.61 Log CFU/g after exposure to simulated gastric juice (SGJ) and 9.40 Log CFU/g to simulated intestinal juice (SIJ) for 4 h. Sodium dodecyl sulphite polyacrylamide gel electrophoresis (SDS-PAGE) confirmed that the WPC-PUL gel had low solubility in SGJ, but dissolved well in SIJ, which suggested that the gel can protect LGG under SGJ condition and release probiotics in the SIJ. Moreover, when the gel has highest hardness and water-holding capacity, the viable counts of LGG were not the best, suggesting the relationship between the protection and the properties of the gel was non-linear.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.319-327
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• 2022

An eight-week feeding trial was conducted to evaluate the effects of a diet consisting of different onion juice processing by-product (OJPB) levels on juvenile black rockfish Sebastes schlegelii growth, feed utilization, and, lysozyme and antioxidant enzymes activities. Juvenile rockfish (2.2 g) were randomly distributed into 15 flow-through tanks (30 fish/tank). Five experimental diets were prepared in triplicate. The experimental diets were supplemented with OJPB at different levels of 0 (control), 0.25, 0.5, 0.75 and 1% (designated as OJPB0, OJPB0.25, OJPB0.5, OJPB0.75 and OJPB1, respectively). At the end of the feeding trial, the results revealed that the fish that were fed the OJPB0.75 and OJPB1 diets showed enhancement in growth (weight gain and specific growth rate) and feed utilization (feed efficiency and protein efficiency ratio) compared with the fish that were fed other diets. Plasma lysozyme, glutathione concentration, and superoxide dismutase and catalase activities significantly increased in the fish that were fed the OJPB0.75 and OJPB1 diets. In conclusion, dietary supplementation of 0.75-1% OJPB in juvenile rockfish diet improved the growth performance and antioxidant status.