• 한국식품영양학회지
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• 제29권3호
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• pp.371-381
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• 2016

The present study investigated the effects of processing parameters such as time (10, 20, 30, 40 min), pressure (25, 50, 75, 100 MPa), and the salinity of brine (0~10%(w/v)) on jacopever (Sebastes schlegeli Hilgendorf) in order to establish optimization of the three factors using a high hydrostatic pressure (HHP) machine. To do so, it analyzed the quality characteristics of volatile basic nitrogen (VBN), trimethylamine (TMA), total bacterial counts, dynamic viscoelasticities, and differential scanning calorimetry (DSC) properties. First, when the time increased to 40 mins, by 10 min intervals, the total bacterial counts in HHP groups under $25^{\circ}C$, 100 MPa, and 4%(w/v) brine were significantly decreased except for the first 10 min in comparison to the control group. In regards to DSC properties, the onset temperature ($T_O$) of the first endothermal curve was significantly reduced. Second, when the pressure level increased up to 100 MPa by 25 MPa increments, the total bacterial counts in the HHP samples significantly decreased for 20 min at 50 MPa or higher. As the pressure increased, G', G" and the slope of tan ${\delta}$ decreased (except for 50 MPa). Third, in regards to the salinities of brine, when the HHP processing was treated at 100 MPa, $25^{\circ}C$ for 20 min, the total bacterial counts of all the HHP groups significantly decreased in comparison to those of the control group. A significant difference was found in the enthalpy of the second endothermic curve in the 6~10%(w/v) (except 7%(w/v)) HHP groups. Therefore, the salinity of the immersion water under the HHP condition was appropriate when it was lower than 6%(w/v). The present study demonstrated that the optimum parameter condition according to/under the condition of the microbial inhibition and economic effects using an HHP would be the reaction time for 20 min, reaction pressure at 100 MPa, and the salinity of 4%(w/v) brine.

• 한국식품영양학회지
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• 제31권1호
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• pp.135-142
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• 2018

We investigated the influence of germination and high hydrostatic pressure (HHP) treatment conditions on the conversion of functional compounds and antioxidant activity in adzuki bean. The adzuki bean germinated at $25^{\circ}C$ for three- or six-days, and was later subjected to HHP at 0.1, 50, 100, or 150 MPa for 24 h. The highest polyphenol content (5.36 mg gallic acid equivalents (GAE)/g) and flavonoid content (0.91 mg catechin equivalents (CE)/g) were observed after germination for six days and HHP treatment at 100 MPa for 24 h, respectively. The total phenolic acid contents increased with increasing applied pressure from 88.86 to $208.26{\mu}g/g$ (100MPa, 24h). Phenolic acids are divided into two categories; those that exhibit increased content upon HHP treatment, and those that exhibit decreased content. The increasing phenolic acids were gallic acid, chlorogenic acid, (+)-catechin, ${\rho}-coumaric$ acid, ferulic acid, heperidin, salicylic acid, protocatechuic acid, cinnamic acid, naringenin. The total anthocyanin content decreased with increasing applied pressure from 22.42 mg/100 g to 6.28 mg/100 g (150 MPa, 24 h). The highest ABTS radical scavenging activity (8.02 mg eq AA/g) and DPPH radical scavenging activity (1.22 eq Trolox/g) were observed after germination for six days and HHP treatment at 100MPa for 24h, respectively. These results suggested that the combination of HHP and germination can lead to improved functionality in adzuki bean.

• 한국미생물·생명공학회지
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• 제44권2호
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• pp.150-155
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• 2016

본 연구에서는 고등어 필렛에 침지액 및 초정수압을 처리하여 침지액과 초정수압의 압력에 따른 고등어 필렛의 품질 특성 변화를 알아보기 위해 생균수, pH, 물성, 색차 및 관능 평가를 실시하였다. 생균수를 측정한 결과, 침지액 처리를 하였을 때 무처리구보다 균수가 감소하였고 침지액 및 초정수압을 병행 처리하였을 때 압력이 높아질수록 2 log cycle 정도 균수가 감소하여 생육이 억제됨을 확인하였다. pH 측정 결과, 초정수압 처리에 의해 압력이 증가할수록 단백질의 구조가 변하면서 pH가 약간 증가하는 경향을 나타내었다. 물성의 경우 압력이 증가할수록 경도, 검성 및 씹힘성이 증가하였으며 다른 항목들에서는 유의적인 큰 차이가 없는 것으로 나타났다. 색도의 경우 초정수압 처리 시 단백질의 변성으로 압력이 증가할수록 명도와 백색도가 증가하였다. 관능평가 결과, 초정수압 처리 시 압력이 높아질수록 경도와 탄력성이 증가함을 보였다. 따라서 본 연구 결과, 고등어 필렛에 침지액 및 초정수압을 병행 처리하였을 때 미생물의 효과적인 증식 억제로 고등어의 선도 저하 방지 및 품질 개선에 효과적일 것으로 사료된다.

• BMB Reports
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• 제53권12호
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• pp.652-657
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• 2020

Danshen (Salvia miltiorrhiza) is a traditional medicinal plant widely used in Asian countries for its pharmacological activities (e.g., amelioration of cardiovascular diseases). In this study, we investigated the anti-atherosclerotic activity of raw danshen root extract prepared using high hydrostatic pressure (HHP) at 550 MPa for 5 min and hot water extraction. This method was useful for elimination of bacteria from cultured danshen plants and for better extraction yield of active principles. The HHP-treated danshen extract (HDE) inhibited proliferation of human umbilical vein endothelial cells (HUVECs) and induced autophagy that was assessed by LC3 conversion and p62 degradation. HDE suppressed foam cell formation in oxLDL-induced RAW264.7 macrophages; lysosomal activity simultaneously increased, measured by acridine orange staining. HDE also reduced atherosclerotic plaque development in vivo in apolipoprotein E knock-out (ApoE-/-) mice fed a high cholesterol diet. Taken together, these results indicated that HDE exhibited anti-atherosclerotic activity via autophagy induction.

• 한국축산식품학회지
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• 제42권1호
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• pp.142-152
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• 2022

The present study was aimed at examining the antibacterial effects of nonthermal decontamination processes, which are equivalent to thermal treatment, to ensure microbiological safety of raw ground chicken. Escherichia coli or Salmonella were inoculated into 25 g of raw ground chicken samples. The raw ground chicken samples were non-treated or treated with high hydrostatic pressure (HHP) at 500 MPa (1-7 min), light-emitting diode (LED) irradiation at 405 nm wavelength (30-120 min), and heat at 70℃, 90℃ (1-60 min), and 121℃ (1-15 min). E. coli and Salmonella cell counts were enumerated after treatments. Moreover, the color parameters of treated raw ground chicken were analyzed. HHP treatment reduced E. coli and Salmonella cell counts by more than 5 Log CFU/g and more than 6 Log CFU/g after 7 min and 1 min, respectively; these effects were equivalent to those of thermal treatment. However, LED irradiation reduced Salmonella cell counts by only 0.9 Log CFU/g after 90 min of treatment, and it did not reduce E. coli cell counts for 90 min. Compared with those of the non-treated samples, the ΔE (total color difference) values of the samples treated with HHP were high, whereas the ΔE values of the samples treated with LED irradiation were low (1.93-2.98). These results indicate that despite color change by HHP treatment, HHP treatment at 500 MPa could be used as a non-thermal decontamination process equivalent to thermal treatment.

• 한국축산식품학회지
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• 제36권2호
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• pp.283-288
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• 2016

The objective of this study was to investigate the microbial count of duck meat and duck meat products commercially available in Korea. High hydrostatic pressure (HHP) treatment was applied at 0.1, 300, 400, and 500 MPa for 5 min to enhance the microbiological safety of duck meats. The levels of total aerobic bacteria were in the ranges of 3.53-6.19 and 3.62-6.85 Log CFU/g in raw and smoked duck products, respectively. By DNA sequence analysis, we identified microorganisms responsible for spoilage, with the most common species in the raw and smoked duck products being Aeromonas spp. or Pseudomonas spp. and Leuconostoc mesenteroides, respectively. HHP treatment significantly reduced the levels of total aerobic bacteria in raw and smoked duck products. This study demonstrates that HHP treatment may be used to effectively improve the safety of raw and smoked duck meat products.

• 한국식품영양학회지
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• 제30권5호
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• pp.1113-1118
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• 2017

The objective of this study was to investigate the non-thermal sterilization effect of methods such as high hydrostatic pressure (HHP) and UV-irradiation (specifically with regard to the storage stability and shelf-life of carrot juice. The microbial counts of the non-sterilized product increased from 5.51 to 7.34 log CFU/mL up to the fifth day, and then decreased to 5.46 log CFU/mL at six days. UV-irradiation was increased from 2.37 to 4.92 log CFU/mL. HHP was maintained under the 3 log CFU/mL. The pH of UV-irradiation and HHP was maintained withing the range of 6.29~6.30 and 6.20~6.22 during storage. However, the pH arising from non-sterilization decreased from 6.31 to 4.49. The color of non-sterilization changed significantly during storage, but UV-irradiation and HHP were similar during storage. The ${\beta}$-carotene content of non-sterilization was noted to have decreased from 269.45 to $65.19{\mu}g/mL$ during storage. The UV-irradiation and HHP decreased from 263.46 and $268.35{\sim}281.16{\mu}g/mL$ to 243.42 and $244.09{\sim}269.29{\mu}g/mL$, respectively. In conclusion, these findings suggest that HHP can be used for the pasteurization, or sterilization, of carrot juice and the optimal condition is two minutes.

• 한국식품영양과학회지
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• 제43권10호
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• pp.1555-1564
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• 2014

소금, 설탕을 이용해 제조한 pH 6.5의 침지액 처리와 유자 및 매실 농축액을 이용하여 각각 pH 4.5, 5.5로 조정한 침지액과 450 MPa의 초정수압 병행처리가 고등어 필렛의 저장성 및 품질에 미치는 영향을 알아보기 위하여 생균수, pH, VBN 함량, 산화도, 색도, VOCs, 관능평가를 실시하였다. 일반세균수를 측정한 결과, 기본 침지액 처리구에 비해 유자, 매실 침지액 및 초정수압의 병행처리구에서 균의 생육이 억제되는 것을 확인하였다. VBN 함량 측정 결과, 세 처리구 모두 저장 20일차까지 VBN 함량이 10 mg/100 g 이하로 나타나 신선한 상태를 유지하였다. 산화도를 측정한 결과, 기본 침지액의 경우 저장 20일차에 0.442 MDA mg/kg을 보였으나 유자 및 매실 침지액과 초정수압 병행처리의 경우 각각 기본 침지액의 산화도에 비해 33% 및 12% 억제함을 보여 병행처리 산화억제 효과를 확인하였다. 색도의 경우 초정수압 병행처리에 의해 명도, 백색도가 증가하고 적색도가 감소하는 경향을 보였다. 향기성분 분석 결과, 유자, 매실 침지액 및 초정수압 병행처리구에서 저장 20일차까지 sulfur류 및 acid류가 나타나지 않아 부패취나 비린내가 억제된 것으로 사료된다. 관능평가 결과, 저장 일차별 및 처리구별 유의적인 차이는 없었으나 유자, 매실 침지액 및 초정수압의 병행처리구에서 향 및 맛은 비린 향과 맛이 감소하였고 경도 및 탄력성은 증가함을 보였다. 결론적으로 고등어의 경우 저장 및 유통과정에서 산패와 미생물 증식에 의한 품질 저하가 가장 큰 문제점으로, 본 연구 결과와 같이 미생물의 효과적인 증식 억제 방법으로 침지액 처리 및 유자 또는 매실을 이용해 pH를 조절한 침지액과 초정수압의 병행처리는 고등어의 저장성 증진 및 품질 개선 효과를 통한 대중적 상품화에 크게 기여할 수 있을 것으로 사료된다.

• 한국식품조리과학회지
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• 제30권2호
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• pp.183-192
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• 2014

본 연구는 냉장 유통이 가능한 삼계탕을 생산하기 위해 새로운 가공 기술인 SHS 조리와 HPP 처리를 적용하여 냉장온도(5, 10, $15^{\circ}C$)에서 15일간 저장하면서 그 품질 변화를 살펴보았다. 기호도 조사를 통해 SHS 조리가 일반조리에 비해 높은 기호도를 보였으며, 조직감 측정결과 일반조리에 비해 조직이 연해져 부드러운 조직감을 부여하는 것을 알 수 있었다. 또한 지방의 산화반응을 억제하며 총균수의 증가폭도 일반 조리구에 비해 적어 위생적으로 안전한 것을 알 수 있었고, 저장 기간 동안 pH의 변화는 크게 나타나지 않았다. 이상의 결과를 종합해 볼 때 높은 기호도와 함께 위생적으로 안전한 삼계탕 제품을 제조하기 위해 SHS 조리법과 HHP처리를 적용할 수 있을 것으로 생각된다.

• 한국식품영양학회지
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• 제31권6호
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• pp.836-843
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• 2018

The objective of this study was to determine the effect of high hydrostatic pressure (HHP) treatment on proliferation of human cancer cell lines (MCF-7, HCT-116, PC-3 and AGS) of crude soyasaponin extracts in germinated black soybean. Black soybean was germinated and subjected to HHP, followed by preparation of crude soyasaponin extracts. Cell treatments done with extracts less than $400{\mu}g/mL$ concentrations had no significant effect on 3T3-L1 adipocyte cell viability. The inhibitory effect of crude soyasaponin extracts with germination periods and applied pressure on breast cancer cell (MCF-7), human colon cancer cell (HCT-116), human gastriccancer cell (AGS) and prostate cancer cell (PC-3) growth were investigated using MTT assay. The highest anti-proliferation of human cancer cell line of crude soyasaponin extracts was observed at 150 MPa treatment after germination for 4 days (150 MPa-Day 4). The cell viability on MCF-7, HCT-116, PC-3 and AGS cell lines of crude soyasaponin extract in 150 MPa-Day4 was 48.82%, 57.37%, 39.89% and 23.94% at $400{\mu}g/mL$, respectively. These results suggest that soyasaponin extracts from black soybean subjected to HHP after germination may mediate physiological activity.