• 식품과학과 산업
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• 제50권1호
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• pp.16-25
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• 2017

There is no doubt that accumulation of big data using multi-omics technologies will be useful to solve human's long-standing problems such as development of personalized diet and medicine, overcoming diseases, and longevity. However, in the food industry, big data based on omics is scarcely accumulated. In particular, comprehensive analysis of molecular lipid metabolites directly associated with food quality, such as taste, flavor, and texture has been very limited. Moreover, most of food lipidomics studies are applied to analyze lipid components and discriminate authenticity and freshness of limited foods including vegetable and fish oil. However, if lipid big data through food lipidomics research of various foods and materials can be accumulated, lipidomics can be used in the optimization of food processing, production, delivery system, food safety, and storage as well as functional food.

• 식품과학과 산업
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• 제51권2호
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• pp.136-147
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• 2018

Emulsifiers are widely accepted ingredients in food & beverage applications owing to their functional properties. The multi-functionality of emulsifiers increases its adoption in end-use applications. Also, the growing demand of natural sources of ingredients and increase in demand for convenience foods and premium products have expanded the application areas of food emulsifiers in the food & beverage industries. Emulsifiers are increasingly used by food processors to make their food products more cost-efficient and robust, enabling them to endure the rigors of harsh processing.

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2-2
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• pp.82.2-83
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• 2003

Beta-amyloid peptide (A${\beta}$) is considered to be responsible for the pathogenesis of the Alzheimer's disease. Several lines of evidence support that A${\beta}$-amyloid-induced cytotoxicity is mediated through the generation of reactive oxygen species (ROS). Agents that are able to scavenge excess ROS may be useful as protecting or reducing agents for development or progress of AD. Green tea extract has been known to have antioxidant property. Our previous studies also demonstrate that green tea extract protected ischemia/reperfusion-induced brain injury by reduction of cell death through scavenging of oxidative damages of macromolecules. (omitted)

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.29-36
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• 2009

To compare antioxidative and antiaging effects between yellow soybean (YS) and Chungkukjang (CK) in vivo system, male Sprague-Dawley rats (n=24) were fed the diets containing YS and CK for 8 weeks, respectively. The YS and CK groups showed the preventive effects on lipid and protein oxidations in liver and plasma. Hepatic SOD and GSH-peroxidase activities were significantly inhibited in CK group. Superoxide anion radicals in cytosol significantly lowered in YS and CK groups compared with control group. In addition, dietary YS and CK effectively inhibited formation of the lipofuscin, the indicator of aging in heart and eye, especially the CK group had a stronger preventive activity in eye. The results of this study showed that YS and CK diet effectively suppressed the superoxide anion radical formation and tissue oxidation.

• Journal of Microbiology and Biotechnology
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• 제20권2호
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• pp.229-237
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• 2010

Recently, many cases related to viral gastroenteritis outbreaks have been reported all over the world. Noroviruses are found to be leading as the major cause of outbreaks of acute gastroenteritis. Patients with acute gastroenteritis are normally found to be positive with norovirus when the stools and vomit are analyzed. This paper reviews various activities and previous reports that describe norovirus contamination in various food matrixes and the relationship between food handlers. Lately, a numbers of norovirus outbreaks have been reported that are involved with fresh produce (such as vegetables, fruits), shellfish, and prepared food. Food produce processed by infected food handlers may therefore become easily contaminated. In addition, foods that required much handling and had been eaten without heat treatment gave the high risk for getting foodborne illnesses. The standard method for detection of norovirus has already been available for stool samples. However, only a few methods for detection of norovirus in food samples have been developed until now.

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2000년도 추계 연합심포지엄.학술발표회 논문발표집
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• pp.158-158
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• 2000

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.11-16
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• 2005

Enzymatic hydrolysis of dark muscle of skipjack was optimized by using response surface methodology. Three factors of independent values were pH (4.2 to 9.8), time (0.6 to 3.4 hrs) and temperature (34℃ to 76℃), and independent values were optical density and brix. The optimum conditions for enzymatic hydrolysis were pH 7.0 to 8.0, 55℃ and 3 hrs. The headspace volatile compounds of reaction flavors using the enzymatic hydrolysate, cysteine and xylose were identified by using the combination of a canister system, gas chromatography and mass selective detector. Among 67 compounds, we identified 8 sulfur-containing compounds and 7 furans which were thought to be highly related to meat-like flavors.

• Preventive Nutrition and Food Science
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• 제8권1호
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• pp.93-95
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• 2003

• 한국식품영양과학회지
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• 제42권8호
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• pp.1263-1269
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• 2013

한약재 및 해조류 추출물에 대한 Photobacterium phosphoreum의 항균력을 측정한 결과, 오미자 열수 및 에탄올 추출물과 감태 및 비틀대 모자반 에탄올 추출물이 항균력을 나타내었으며 비틀대 모자반과 감태 에탄올 추출물이 각각 0.015625 mg/mL, 0.125 mg/mL의 최소저해농도를 나타내었다. P. phosphoreum 유래 HDC의 저해 효과를 측정한 결과, 감태와 대황 에탄올 추출물이 1 mg/mL에서 각각 32%, 25%의 높은 저해활성을 나타내었다. P. phosphoreum에 대해 항균력과 HDC 저해 효과를 나타낸 천연물을 고등어육에 첨가한 후 균주를 접종하여 생균수 및 histamine 생성량을 측정한 결과, 저장일차가 증가함에 따라 처리구에서 균수가 크게 감소하였다. Histamine의 함량도 다소 감소하였지만 주로 항균활성에 의해 histamine이 저해된 것으로 나타났다.

• 한국수산과학회지
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• 제47권6호
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• pp.776-784
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• 2014

Tuna cooking juice concentrate (TCJC) is by-produced during the canning processing of skipjack tuna Katsuwonus pelamis and it is well known that TCJC contains various nutritional components. Therefore, the immuno-stimulating activity of TCJC was investigated using macrophage RAW 264.7 cell line and the spleen cell isolated from BALB/c mice. The TCJC increased the production of IL-6, TNF-${\alpha}$, and IL-$1{\beta}$ in a dose-dependent manner compared to the control in RAW 264.7 cells without any toxicity. In particular, the production of TNF-${\alpha}$ was increased over 300-fold. The production of both Th1 cytokine (such as IFN-${\gamma}$, TNF-${\alpha}$, IL-2, and IL-12) and Th2 cytokine (IL-4, IL-6, IL-10) was also increased by TCJC treatment in splenocytes. Moreover, the TCJC increased the splenocyte proliferation in a concentration-dependent manner compared to control. These results indicate that TCJC may enhance immune function by promoting various cytokine production.