• Biomolecules & Therapeutics
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• v.9 no.1
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• pp.7-14
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• 2001

The chicken meat has been reported as one of the food causing allergic reactions predominantly to Korean. At present, several in vitro tests for immunoglobulinG (IgG)-mediated as well as IgE-mediated food allergy are available. 13 clinically chicken meat-allergic patients were investigated together with 4control subjects for identification of chicken meat-specific reactivity by ELISA. Also, protein profile and IgE, IgGtotal and IgG4-reacting allergens were detected by means of sodium dodecyl sulfate-polyacrylamide gel electro-phoresis (SDS-PAGE)and immunoblotting. Chicken meat extracts were prepared as raw, heated, heat and simulated gastric fluid (SGF) treated samples to characterize the stability of allergen to physicochemical treatment. SDS-PAGE revealed 9~200 kDa bands. And in immunoblotting 7 sera were identified most major bands between 10 and 78 kDa. In case of IgE, six proteins (17, 26, 35, 40, 78 kDa) were predominant in heat-treated extract, and the one (35 kDa) was present in SGF-treated preparations. In case of IgG$_{total}$ and IgG4, most of them showed a patters simmilar to IgE. There were significant differences (P<0.05) in IgE, IgG$_{total}$ , IgG4 Abs to chicken meat between the allergic and control subjects in ELISA. In addition, the concentration of IgG4Abs in the challenge-positive subjects was significantly higher than that of control subjects. It is considered that the specific IgE response to chicken meat was rarely prevalent to Koreans. However, the specific IgG4 response play an important role in the development of allergic symptoms.

• The Journal of the Convergence on Culture Technology
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• v.5 no.2
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• pp.397-404
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• 2019

This study was carried out to investigate the heat-treated broccoli extraction which have a beneficial effect on the human body and which can be used safely for a long period of time without adverse side effects and also have excellent effects of protecting liver and improving liver function. The heat-treated broccoli extract does not show cytotoxicity, and thus can be used safely. In an experiment performed on an animal model with liver injury induced by a drug (APAP), it could be seen that the heat-treated cabbage extract exhibited the effects of protecting liver and improving liver function by effectively reducing AST and ALT which are liver injury markers, indicating that the heat-treated brocoli extract is effective as a pharmaceutical extraction for preventing or treating liver disease. In particular, the heat-treated broccoli extract was effective in treating inflammation of the liver by reducing the expression of the inflammatory mediators iNOS and COX-2 and the proinflammatory cytokine $IL-1{\beta}$, which are involved in acute inflammatory reactions accompanying liver injury.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.689-695
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• 2017

Ohmic heating is an internal heating method based on the principle that when an electrical current passes through food, electric resistance heat is uniformly generated internally by food resistance. Previous studies indicate that the thermal properties, external structure, internal structure, and swelling power of ohmic heat treated starch of various starches, such as potato, wheat, corn, and sweet potato, differed from those of conventional heating at the same temperature. In this study, the pasting property of starch, treated with ohmic and conventional heating, were measured by RVA (Rapid Visco-Analyzer). Our results show that as the ohmic heating temperature increased, the PV (Paste Viscosity) of the starch decreased significantly, and the PT (Pasting Temperature) increased. Changes in PV and PT indicate that the swelling of starch remains unchanged by ohm heating. The HPV (Hot Paste Viscosity), CPV (Cold Paste Viscosity) and SV (Setback Viscosity) of ohmic heated starch also differed from the conventional heated starch. The pasting property is similar to the viscosity curve of common cross-linked modified starch. In this experiment, we further confirm the similarity with modified starch and its usability.

• Food Science of Animal Resources
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• v.42 no.6
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• pp.1031-1045
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• 2022

Postbiotics are defined as probiotics inactivated by heat, ultraviolet radiation, sonication, and other physical or chemical stresses. Postbiotics are more stable than probiotics, and these properties are advantageous for food additives and pharmacological agents. This study investigated the immunostimulatory effects of heat-treated Lactiplantibacillus plantarum LM1004 (HT-LM1004). Cellular fatty acid composition of L. plantarum LM1004 isolated form kimchi was analyzed by gas chromatography-mass spectrometry detection system. The nitric oxide (NO) content was estimated using Griess reagent. Immunostimulatory cytokines were evaluated using enzyme-linked immunosorbent assay. Relative protein expressions were evaluated by western blotting. Phagocytosis was measured using enzyme-labelled Escherichia coli particles. L. plantarum LM1004 showed 7 kinds of cellular fatty acids including palmitic acid (C16:0). The HT-LM1004 induced release of NO and upregulated the inducible NO synthase in RAW 264.7 macrophage cells. Tumor necrosis factor-α and interleukin-6 levels were also increased compared to control (non-treated macrophages). Furthermore, HT-LM1004 modulated mitogen-activated protein kinase (MAPK) subfamilies including p38 MAPK, extracellular signal-regulated kinase 1/2, and c-Jun N-terminal kinase. Therefore, these immunostimulatory effects were attributed to the production of transcriptional factors, such as nuclear factor kappa B (NF-κB) and the activator protein 1 family (AP-1). However, HT-LM1004 did not showed significant phagocytosis of RAW 264.7 macrophage cells. Overall, HT-LM1004 stimulated MAPK/AP-1 and NF-κB expression, resulting in the release of NO and cytokines. These results will contribute to the development of diverse types of food and pharmacological products for immunostimulatory agents with postbiotics.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.270-278
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• 2016

Purpose: We have investigated for the purpose of studying change of vitamins and minerals in frequently used vegetables by low moisture cooking method. Methods: Vitamin B complex, vitamin C and mineral (Mg, Ca, K, Zn, Fe) contents are analyzed in vegetables such as spinach, cabbage, bean sprouts and carrot which are heat-treated with degrees of water contents. Low moisture cooking method represents heat-treated vegetable (LM experiment group) with 25 wt.% water content for the vegetable weight while general blanching method includes heat-treated vegetable (GB experiment group) with 500-1,000 wt.% water content for the vegetable weight. Results: Retention rate of vitamin B1 (thiamin) in the LM experiment group is relatively high (87.50-95.68%) and dosen't show considerable differences from raw vegetables. On the other hand, the retention rate of vitamin $B_1$ in GB group's cabbage and spinach dramatically decreased to 19.46-25.00%. Retention rate of vitamin B2 (riboflavin) is sustained stably in LM experiment group (75.00-87.50% in bean sprouts, cabbage and spinach), represents that low moisture cooking method has relatively higher contents in vitamin $B_2$. The LM experiment group has 71.43-85.71% on retention rate of niacin while the GB group shows relatively lower niacin (57.14-64.58%), represents conflicting results from the general idea that vitamin $B_3$ is relatively stable in heat treatment and blanching. Retention rate of pantothenic acid is considerably higher in both LM and GB experiment group, indicates vitamin pantothenic acid is relatively stable in the various cooking condition such as amount of water and heat treatment. In the experiment under various water contents, vitamin C is not detected in both bean sprouts and carrots, while the contents in cabbage and spinach are 19.87 mg/100 g and 26.65 mg/100 g respectively. In the same experiment, the retention rate of Vitamin C in LM experiment group (91.65%, 92.23%) is considerably higher than GB group (58.08%, 61.61%). Retention rate of Mg, K, Fe in the LM experiment group is relatively higher than GB group. Conclusion: Resultingly, the observations suggests that minimum water quantity and minimum heat treatment processes should be established in cooking vegetables which have soluble vitamins and minerals.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.8
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• pp.1204-1209
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• 2002

Polymerization of heated or unheated pig skin collagen using microbial transglutaminase (MTGase) was investigated. Pig skin collagen samples were heated or left unheated, then enzymatically polymerized with MTGase. SDS-PAGE was conducted to confirm the intermolecular polymer and the results showed similar bands between samples without MTGase and unheated samples with MTGase. The polymerized product of pig skin collagen was not formed in unheated samples, even when MTGase was added during incubation. Different results were obtained from samples heated at $80^{\circ}C$ and $100^{\circ}C$ for 2 min, whereas the SDS-PAGE pattern indicated that a polymer band was generated in both cases. The heat treatment successfully modified the native structure of collagen and also made collagen more reactable in the MTGase polymerization system. Scanning Electron Microscope (SEM) investigation of pig skin collagen showed a biopolymer structure through intermolecular collagen crosslinking, while there were no intermolecular crosslinks in samples not treated with MTGase. There were no significant differences in fibril diameter between treated samples and controls. These results suggest that heat treatment of native pig skin collagen enhanced the polymerization capability of MTGase.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.49-53
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• 1992

The released amount of thiocyanate ion in Cruciferous vegetables treated by wet heat, increased as the reaction time goes by and was maximum value after treatment for 30min, but it was not changed by dry heat treatment. When samples were autolyzed by myrosinase, the amount of thiocyanate ion increased gradually as time goes by, was maximum value after 3hrs and much higher than those in the sample treated by wet. The released amount of thiocyanate ion in each sample showed much in cabbage, Chinese cabbage, radish, kale and mustard in the order. The generated amount of indoleacetonitrile by heat treatment increased as time goes by and the generated amount in each sample determined was high in the order of cabbage, Chinese cabbage and radish.

• Journal of Microbiology and Biotechnology
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• v.13 no.2
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• pp.202-206
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• 2003

To determine the effect of immunopotentiating activity of cellular components of Lactococcus lactis ssp. lactis, the immune function was analyzed in vitro using mice cells. When stimulated with mitogens, productions of $IFN-{\gamma}$, IL-12, $TNF-{\alpha}$, and IL-6 were enhanced in spleen cells treated with cellular components, with IL-4 production being the highest in spleen cells treated with cytoplasm fraction. Without mitogen stimulation, the productions of $IFN-{\gamma}$ and IL-12 were the highest in spleen cells treated with heat-killed whole cell. $TNF-{\alpha}$ and IL-6 productions were also high in spleen cells treated with all cellular components. Only heat-killed whole cell showed significant enhancement in natural killer cell activity. In peritoneal exudates cells, $TNF-{\alpha}$ production was enhanced significantly by all cellular components of Lactococcus lactis ssp. lactis These results indicate that the cellular components of Lactococcus lactis ssp. lactis are capable of stimulating immune cells to produce cytokines, and that both their cell walls and cytoplasm fraction contribute to these capacities.

• Journal of Ginseng Research
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• v.42 no.4
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• pp.532-539
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• 2018

Background: Heat treatments are applied to ginseng products in order to improve physiological activities through the conversion of ginsenosides, which are key bioactive components. During heat treatment, organic acids can affect ginsenoside conversion. Therefore, the influence of organic acids during heat treatment should be considered. Methods: Raw ginseng, crude saponin, and ginsenoside $Rb_1$ standard with different organic acids were treated at $130^{\circ}C$, and the chemical components, including ginsenosides and organic acids, were analyzed. Results: The organic acid content in raw ginseng was 5.55%. Organic acids were not detected in crude saponin that was not subjected to heat treatment, whereas organic acids were found in crude saponin subjected to heat treatment. Major ginsenosides ($Rb_1$, Re, and $Rg_1$) in ginseng and crude saponin were converted to minor ginsenosides at $130^{\circ}C$; the ginsenoside $Rb_1$ standard was very stable in the absence of organic acids and was converted into minor ginsenosides in the presence of organic acids at high temperatures. Conclusion: The major factor affecting ginsenoside conversion was organic acids in ginseng. Therefore, the organic acid content as well as ginsenoside content and processing conditions should be considered important factors affecting the quality of ginseng products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.5
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• pp.401-406
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• 1990

In order to assess fish meal as food protein source which contains heat denatured pro-tein, functional properties of fish meal protein to be treated with alkaline were examined. Ratio of fish meal to 0.2N NaOH solution for extract solvent which were 1:10 showed good results of extracted and recovered amount of fish meal protein. pH 4.5, solubility of protein treated with alkaline revealed the lowest value. Until concentrations of alkaline treated protein solution reached $0.7\%$, its emulsifying capacity steeply decreased. Emusifying capacity of alkali treated protein were higher value at pH 9.0 than pH 4.0 and 7.0, and also were higher quantity in 0.5M NaCl solution than that of 0.1M. Heating time of fish meal protein to be treated with alkaline reached until 30 mins, its fat binding capacity indicated little change and that of heating time 60 mins decreased. Gel forming concentrations of fish meal protein to be treated with alkali for 15 mins or less were $20\%$ but those of 30 and 60 mins were $25\%$. When treating time of fish meal protein with alkali solution reached till 20 mins, viscosity of alkali treated protein solution steeply decreased.