• 한국식품영양과학회지
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• 제38권1호
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• pp.14-18
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• 2009

본 연구에서는 약용식물인 와송의 항균활성을 조사하기 위하여 와송의 잎, 줄기 및 뿌리를 물과 에탄올의 2가지 용매로 추출한 후, paper disc법과 MIC test를 이용하여 식품의 부패 및 식중독 관련 미생물 10종에 대한 항균활성을 조사하였다. 그 결과 와송 잎, 줄기 및 뿌리의 물 추출물과 와송 줄기와 뿌리 에탄올 추출물에서는 항균효과가 나타나지 않았지만, 와송 잎 에탄올 추출물은 그람 양성균 6종에 대해서는 모두 항균활성을 나타내었으며, 그람 음성균의 경우에는 S. Typhimurium에서만 항균활성을 나타내었고, S. cerevisiae와 P. expansum에 대해 항진균 효과를 보였다. 특히, C. perfringens에 대해서 가장 높은 항균활성을 보여 0.05% 농도에서 균의 생육을 억제하였으며, S. cerevisiae에 대해서도 0.05% 농도에서 균의 생육을 억제하였다. 와송 잎 에탄올 추출물은 $121^{\circ}C$에서 15분간 가압가열처리에도 항균활성이 감소되지 않는 것으로 나타났으며, B. subtilis를 제외한 균주에 대하여 pH $2{\sim}10$까지 처리 후에도 항균활성이 감소 하지 않는 것으로 보아 와송 잎 에탄올 추출물은 열과 pH에 비교적 안정하다고 사료된다. 따라서 와송 잎 유래의 항균성 물질은 식품의 부패 및 식중독 미생물에 대한 항균활성을 가지며 열과 pH에 대해서도 안정하므로 식품의 천연보존제로서 사용이 가능하리라 사료된다.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2002년도 춘계총회 및 제20차 학술발표회
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• pp.103.2-103
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• 2002

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2005년도 정기총회 및 제35차 춘계 학술 발표대회
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• pp.371-374
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• 2005

• 식품과학과 산업
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• 제52권1호
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• pp.2-10
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• 2019

Sensory and consumer science is one of the four core sciences in food science training. In early years, this field of studies are focused on providing food technologists information of sensory attributes of food for quality control and product optimization, and referred as sensory evaluation or sensory science interchangeably. Yet, during the last decades, its scope has been much broadened looking at sensory properties of food not just as product attributes but consumer-perceived properties, emphasizing human experience. Attentions are increased for sensory fundamentals(sensory psychology and physiology) and multidisciplinary integration of theories and measurement methods for improving satisfaction of consumers' sensory experience and promoting healthy eating and wellbeing. The Sensory Evaluation(SE) division of Korean Society of Food Science and Technology(KoSFoST) has recently changed its name to Sensory and Consumer Science(SCS) division in order to address such evolution of the field and sensory professional's role.

• 식품산업과 영양
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• 제19권2호
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• pp.28-34
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• 2014

• 식품과학과 산업
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• 제43권3호
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• pp.22-31
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• 2010

• 식품과학과 산업
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• 제45권1호
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• pp.70-75
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• 2012

• 식품과학과 산업
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• 제43권1호
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• pp.75-86
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• 2010

• KSBB Journal
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• 제27권6호
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• pp.325-329
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• 2012

The anti-inflammatory effects of Sargassum fulvellum water extracts (SFWE) were investigated using lipopolysaccharide (LPS)-induced inflammatory response in this study. To examine the potential anti-inflammatory properties of SFWE, the NO, TNF-${\alpha}$, IL-6, IL-$1{\beta}$, and cell proliferation were measured. It was confirmed that the NO and TNF-${\alpha}$ secretion were significantly suppressed when SFWE was added to LPS-stimulated RAW 264.7 cells. Moreover, the expression of IL-6 and IL-$1{\beta}$ cytokines was suppressed by SFWE in a dose-dependent manner. Especially, IL-6 inhibition activities were over 50% at 1% of SFWE. The cytotoxicity of SFWE and the proliferation of macrophages was measured by MTT assay. As a result, there was no cytotoxicity in the macrophage proliferation treated with SFWE compared to the control. In conclusion, these results suggested that the SFWE may have significant effects on inflammatory factors and can be a potential anti-inflammatory therapeutic materials.

• Journal of Microbiology and Biotechnology
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• 제31권12호
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• pp.1684-1691
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• 2021

In this study, the physicochemical changes related to fishy smell were determined by storing high hydrostatic pressure (HHP)-treated mackerel (Scomber japonicus) meat in a refrigerator for 20 days. The inhibition of crude urease activity from Vibrio parahaemolyticus using HHP treatment was also investigated. The mackerel meat storage experiment demonstrated that production of trimethylamine (TMA) and volatile basic nitrogen (VBN), the main components of fishy smell, was significantly reduced on the 20th day of storage after the HHP treatment compared to the untreated mackerels. The results demonstrated that the increased ammonia nitrogen rates in the 2000, 3000, and 4000 bar, HHP-treated groups decreased by 23.8%, 23.8%, and 31.0%, respectively, compared to the untreated groups. The enzyme activity of crude urease was significantly reduced in the HHP-treated group compared to that in the untreated group. Measurement of the volatile organic compounds (VOCs) in mackerel meat during storage indicated that the content of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavor due to spoilage, were significantly reduced by HHP treatment. Collectively, our results suggested that HHP treatment would be useful for inhibiting the activity of urease, thereby reducing the fishy smells from fish and shellfish.