• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1102-1106
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• 2000

This study was carried out to investigate the effects of gamma irradiation for the improvement of hygienic quality and the extension of shelf-life of Kwamegi(semi-dried colobabis seira). Kwamegi was stored at $5^{\circ}C$ and $15^{\circ}C$ after gamma irradiation with doses of 0, 3, 5, 7 and 10 kGy. In microbiological aspects, non-irradiated Kwamegi was rapidly deteriorated during storage, and some harmful bacteria were detected in a microbial analysis using a selective medium. However, the total viable cells and presumptive pathogens were reduced with the increase of irradiation dose, and dose level of 7 to 10 kGy was considered to be optimum and effective dose for the preservation of Kwamegi.

• Korean Journal of Agricultural Science
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• v.46 no.3
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• pp.653-660
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• 2019

Ganoderma lucidum, an oriental polypore fungus and medicinal mushroom, has a long history of use for promoting health and longevity in Korea, China, and other Asian countries. This study was aimed at determining the anti-inflammatory activity and mechanism of action of Ganoderma lucidum in murine macrophage RAW 264.7 cells. Ganoderma lucidum was extracted with ethanol and freeze-dried. The anti-inflammatory effect (nitrite production) of Ganoderma lucidum extracts was tested using a nitric oxide (NO) colorimetric assay. Semi-quantitative reverse transcription polymerase chain reaction (RT-PCR) was performed to quantify the mRNA expression of cytokines including tumor necrosis factor-${\alpha}$ ($TNF-{\alpha}$), interleukin $(IL)-1{\beta}$, and IL-6. Western blotting was performed to measure the expression levels of inflammation-related proteins, such as inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), nuclear factor kappa B ($NF-{\kappa}B$) p65, and phosphorylated $NF-{\kappa}B$ p65. The NO colorimetric assay showed that NO production increased with the treatment of lipopolysaccharide in (LPS)-activated RAW 264.7 macrophages and decreased with the cotreatment of Ganoderma lucidum extracts and LPS. Ganoderma lucidum extracts repressed the mRNA expressions of cytokines, which were increased after the LPS treatment. In addition, Ganoderma lucidum extracts inhibited the LPS-induced expression of iNOS and COX-2 and the LPS-induced phosphorylation of $NF-{\kappa}B$ p65. These results suggest that the Ganoderma lucidum extracts exert an anti-inflammatory activity by inhibiting $NF-{\kappa}B$ related proteins and cytokines.

• Korean journal of applied entomology
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• v.58 no.2
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• pp.101-109
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• 2019

An entomopathogenic bacterium, Xenorhabdus ehlersii KSY, is symbiotic to a nematode, Steinernema longicaudum, and exhibits high entomopathogenic virulence against lepidopteran insects. This study showed that the bacterial pathogenicity is induced by its inhibitory activity against eicosanoid biosynthesis of target insects, resulting in immunosuppression. To be applied for insect pest control, the bacteria should be infected to insect hemocoel. To deliver X. ehlersii to inset hemocoel, Bacillus thuringiensis (Bt) was mixed with the bacteria to breakdown the physical barrier (= midgut epithelium) from midgut lumen to hemocoel. The bacterial mixture significantly enhanced insecticidal activity of Bt only against larvae of Plutella xylostella and Maruca vitrata. For formulation, X. ehlersii cells were freeze-dried and mixed with sporulated Bt cells. The formulated bacterial mixture was applied to semi-field cultivating cabbage crop infested by P. xylostella. The bacterial mixture treatment showed over 95% control efficacy, while Bt alone gave 80% control efficacy. These results suggest that X. ehlersii can be applied to develop a novel insect control agent.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.438-447
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• 2008

"Gyuhapchongseo" was published in 1809, and introduced the cooking method of the noble class in the late Joseon dynasty. The characteristics of the side dishes in "Gyuhapchongseo" are as follows. Firstly, red pepper was used as whole red pepper, shredded red pepper, powdered red pepper, or Korean hot pepper paste. Secondly, salt-fermented fish was used in some forms of Kimchi, including Sukbakgi, Dong A Sukbakgi, and Gyochimhae. Thirdly, to retain the juiciness of meat during roasting, meat was spread cold water on the surface, dipped into the washing water of rice or wrapped with wet paper. Fourth, to improve the visual effect of a dish, cooked foods were displayed with various color schemes, panfried foods with two tones (egg white and yellow) of color on each side and the use of radish pigmented with deep red color. On examination of the characteristics of food in "Gyuhapchongseo", I would suggest applicable practices for the present cuisine. The use of gravy produced from the boiling down of fish flesh could raise the nutritive value of Kimchi. In "Gyuhapchongseo", Yak po (semi-dried minced beef) is noted as being good for elderly people with bad teeth. A steamed dish with dog meat in Dong A in "Gyuhapchongseo" is made by hollowing out Dong A and putting a dog in it to cook the dog meat to well done in a fire made with the hulls of rice. This technique could be used to present cuisine for steamed and roasted dishes using food ingredients such as pumpkin, sweet pumpkin, and overripe cucumber.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.641-644
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• 2001

This study was performed for development of new analytical method of monascus pigments in foods. In this method, analysis of monascus pigment in foods has been carried out by detection of monascin and ankaflavin of the main color component of monascus pigment as indicator compounds. Monascin and ankaflavin were isolated and identified by TLC, HPLC, Prep. HPLC, $^{1}H-NMR$ and Mass spectrophotometer. The analysis of monascin and ankaflavin in foods such as massal, sausage, mixed press ham, mixed fish sausage, semi-dried sausage and syrup was performed by using reverse phase high performance liquid chromatograph with Capcell Pak C18 column at wave length 390 nm. The quantitative results of monascin were as follows : $0.01{\sim}3.31\;{\mu}g/g$ item in massal, $0.05{\sim}0.10\;{\mu}g/g$ in mixed fish sausage, and $0.34{\sim}0.35\;{\mu}g/g$ in semi-dried sausage. But the quantitative results of ankaflavin were as follows: $0.02{\sim}0.89\;{\mu}g/g$ in massal, ankaflavin were not founded in other samples.

• KSBB Journal
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• v.23 no.5
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• pp.375-380
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• 2008

We made an experiment of keeping extension of raw and semi-dried flounder (Pleuronectes herzensteini). Effect of with(WG) or without gill (OG), drying degree (20% drying：20D, 40% drying：40D) and storage temperature (5 and $10^{\circ}C$) and 0.1% chitosan-ascorbate (CA) treatment of vacuum packaging flounder on growth of contaminated microorganism during storage for 10 days were investigated. Total aerobacter (TA) in the OG-treated raw flounder was $0.3{\sim}0.5$ log cycle lower than that of WG-treated flounder and also, number of coliform (CF) and E. coli (CO) in OG were lower compared with WG. Number of TA,. Especially, the TA was $0.42{\sim}1.20$ log cycle lower compared with raw flounder. The TA of the raw flounder stored at $5^{\circ}C$ compared to $10^{\circ}C$ was $0.6{\sim}1.3$ log cycle lower. The growth of total aerobacter, coliform (and E. coli separated from raw flounder in tryptic soy broth were completely inhibited by 0.1% CA. But the growth of TA in the raw and 20% dried flounder was 1.5 log cycle inhibited by 0.1% CA, and the growth of CF and CO were also slightly inhibited. We did value raw sample that treated CA 0D and 20D, and did vaccum packaging at the $10^{\circ}C$ for 10 days, Sensory quality such as appearance, freshness, and texture and overall acceptability after cooking of the 0.1% CA-treated raw and 20% dried flounder were evaluated from good to very good, while CA non-treated products were evaluated to moderate.

• The Korean Journal of Pesticide Science
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• v.21 no.1
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• pp.49-61
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• 2017

The study was conducted for safety evaluation of 208 kinds of residue pesticides on 200 dried agricultural products, which are distributed in Gwangju. The method of monitoring was the second of Multi Class Pesticide Multi-residue Methods in Korean Food Code, and GC-ECD, GC-NPD, GC-MSD, and LC-MS/MS were used as evaluation equipment to analyze. The residue level in pesticides were 15.5% (31 of 200 samples) and 4 samples exceeded MRLs. 4.5 mg/kg of pyraclostrobin (MRL; 3.0 mg/kg) was detected in red pepper, 1.49 mg/kg of chlorpyrifos (MRL; 0.13 mg/kg) in daikon leaves, 38.26 mg/kg of pyridalyl (MRL; 0.25 mg/kg) in pepper leaves, 0.98 mg/kg of chlorpyrifos (MRL; 0.05 mg/kg), respectively. Pesticides were found on the 15 samples among the 21 samples of red pepper which is a fruit vegetable, and this resulted in high detection rate of 71%. In addition, pesticides were detected on chwinamul, shitake, siler divaricata, daikon leaves and others within MRLs. The frequent detected kinds of pesticides were insecticide (47.6%), fungicide (33.3%), acaricide (14.3%), nematicide (4.8%) in the order named, and pesticides were methoxyfenozide > pyraclostrobin > azoxystrobin, chlorantraniprole > novaluron, trifloxystrobin in frequent order.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1337-1342
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• 2004

To improve the quality of Gulbi, 10% garlic juice (GJ), 10% onion juice (OJ), and 10% garlic and onion juice mixture (GOJ) were added to the brine solution as a wet-salting method. The changes of total volatile basic nitrogen (TVB-N) and trimethyl amine (TMA) production, thiobarbituric acid reactive substance (TBARS) value, and total microbial numbers in Gulbi were analyzed during storage at room temperature for 12 days. The group treated with 10% GOJ showed the lowest values of 88.2 mg/l00 g in TVB-N, 14.13 mg/l00 g in TMA, and 3.1 $\mu$mol/kg in TBARS. The fatty acid profile of Gulbi was analyzed on 5, 15, and 30 days to investigate the effect of GOJ treatment. The group treated with GOJ showed higher C22:6 (9.91%) and C20:5 (4.25%) contents than control (7.37% and 3.71%, respectively), but had lower C18:1 (24.44%) content. The saturated fatty acid content in Gulbi was 32∼35% and the C16:0 (21∼23%) was predominant in it. Oleic acid was major unsaturated fatty acid in Gulbi. The contents of polyunsaturated fatty acids (C18:3, C20:5, C22:6) were decreased after 30 days but increased the saturated fatty acid (C16:0) and monoenes (C16:1 and C18:1). The Gulbi treated with GOJ by brine salting method showed higher DHA and EPA (9.91% and 4.25%, respectively) contents than the control group.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.74-80
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• 2015

In this study, the microbial control effect after treatment of washing solutions (tap water, electrolyzed water, chlorine dioxide solution) and quality changes were investigated when Kwamegi is produced by means of the cold air drying. The initial moisture rate of the sample was 56.62% before drying. At the beginning of drying period, moisture rate sharply fell down but as the experiment progressed, moisture reducing rate was smoothly decreased. The color difference of Kwamegi before drying was 42.40, but it was reduced depending on the increment of drying temperature and time. TBA value of the initial sample was 0.219, rancidity were increased continuously when drying progressed. Total amino acid content was showed the highest value at $25^{\circ}C$ for 36h and the lowest at $40^{\circ}C$ for 12h. From the fatty acids analysis, major fatty acids were consisted of the 14:0, 16:0 and 18:1 (18.1520.96%, 28.0632.51% and 17.0619.81%, respectively). The microbial control effect was biggest when Kwamegi was washed with chlorine dioxide 100ppm for 60s. The microbe of the Kwamegi, Pseudomonas sp. and Pseudomonas putida were identified.

• Food Science and Preservation
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• v.13 no.2
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• pp.259-268
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• 2006

We investigated food preservation hurdles used for Korean traditional side dishes. As a first step of the research preparation and cooking recipes of the side dishes were surveyed, which are commonly used in Korean households. As next step, compositional and microbial quality attributes were measured onto the samples collected from the market. Antimicrobial ingredient added in the preparation are reasoned to work as important hurdles based on the scientific principles. Heating processes such as blanching, boiling, braising, hard-boiling and frying help to keep the produce decontamination or water activity adjustment. Measured salt contents of most side dishes were in the range of 1-5% with those of salt-preserved vegetables being higher. pH values were 4.7-6.4 with those of salt-preserved vegetables being lower and those of hard boiled fishes being higher. Soluble solids of braised or hard-boiled dishes were usually above $40^{\circ}Brix$, while those of blanched and seasoned vegetables had lower values. Water activity values were 0.93-0.95 for seasoned vegetables and 0.77-0.88 for hard-boiled or semi dried beans and seafoods. Product with processing steps of braising or blanching showed lower bacterial load of 102-104 cfu/g, while seasoned or salt-preserved vegetables and seafoods had aerobic bacterial count above 106 cfu/g. Korean traditional side dishes were found to apply the appropriate combinations of heating preparation process, water activity and pH adjustment and salting, providing the required preservation properties.