• Journal of Nutrition and Health
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• v.36 no.9
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• pp.898-907
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• 2003

Antioxidative function of uncooked powdered food (Sangsik) was evaluated in rats consuming nutritionally unbalanced diet including 1％ cholesterol, high proportion of animal lipids (lard : soybean oil : 8 . 2) , sub-optimal levels of vitamin and mineral mixture along with 0.5% ethanol in drinking water. The uncooked powdered food tested in the present study was a mixture composed of 42 kinds of plant foods (cereals, legumes, seaweeds, vegetables, and fruits) supplemented with vitamins and minerals, and dietary fiber. Control rats were fed the semi-purified diet based on the AIN-93G composition, and nutritionally unbalanced rats were divided into 3 groups, and fed one of the following diets with 0.5% ethanol in drinking water for 5 weeks : unbalanced control diet (UC) ,20% Sangsik powder supplemented diet (S20), and 40% Sangsik powder supplemented diet (S40) . Food efficiency ratio was significantly higher in rats fed S40 compared to the value for rats fed UC (p < 0.05). Hepatic level of thiobarbituric acid reactive substances (TBARS) was significantly lower in rats fed UC compared to that for control rats (p < 0.05) , and was not influenced by dietary supplementation of the Sangsik powder. Hepatic superoxide dismutase (SOD) activity was significantly higher in rats fed UC compared to that for control rats (p < 0.05) , and significantly reduced in rats fed S20 or S40 compared to the value for unbalanced control rats. Feeding unbalanced control diet significantly reduced the ratio of hepatic GSH-Px ＋ catalase/SOD activities compared to the value for control rats, and this decrease in the ratio of antioxidant enzyme activities was reversed by adding the Sangsik powder to the diet at 20% (p <0.05) . Based on the results of antioxidant enzyme activities, feeding uncooked powdered diet appears to provide a favorable environment for body's antioxidative defense mechanism. Serum levels of Fe and Cu were significantly lower in rats fed the Sangsik powder supplemented diets compared to the value for unbalanced control rats (p < 0.05) , and levels of Se, Mn, and Zn were also tended to be decreased by dietary supplementation of the Sangsik powder. These results postulate the possibility that ingredients used in the uncooked powdered food may decrease the bioavailability of trace elements in rats.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.759-767
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• 2018

The concern about the possibility of food can be a vehicle for the transmission of Clostridium difficile to humans has been raised recently due to the similarities among the strains isolated from patients, foods and food animals. In this study, therefore, the prevalence of C. difficile was investigated in beef and chicken meat products collected from 57 different butcher shops, markets and fast food restaurants in Sakarya province of Turkey. Two out of 101 samples (1.98%) was positive for C. difficile indicating a very low prevalence. The pathogen was isolated from an uncooked meatball sample and a cooked meat $d{\ddot{o}}ner$ sample, whereas not detected in chicken meat samples. The meatball isolate was resistant to vancomycin and tetracycline, while the cooked meat $d{\ddot{o}}ner$ isolate was resistant to vancomycin and metronidazole. Both isolates were sensitive to moxifloxacin and clindamycin. Toxins A and B were not detected. This study reveals the presence of C. difficile in further processed beef products in Turkey.

• International Journal of Human Ecology
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• v.4 no.1
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• pp.25-34
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• 2003

High dietary phytate is a known factor in reducing the bioavailability of minerals such as zinc and calcium which are already chronically low in the Korean diet. This study was conducted to develop methods for reducing dietary phytate through the addition of phytate and/or the substitution of high phytate foods with low phytate foods. Ten units of phytase per 100g of uncooked brown rice were added to brown rice gruel resulted in a 16.2% phytate reduction after a 3-hour incubation period; an 18.2% reduction was produced after a 6-hour incubation period. The addition of ten units of phytase per 100g of soybean curd residue at 45$^{\circ}C$, followed by refrigeration for 3 hours, resulted in a 19.1% phytate reduction. The addition of 20 units of phytase under the same conditions reduced phytate content by 24.6%. In this study, two typical Korean meals consisting of legumes and unrefined cereals were prepared as high phytate meals; these were then compared to low phytate meals that had been prepared by treating the foods with phytase and substituting unrefined with refined cereals (i.e., brown rice with white rice, whole wheat bread with white bread). The phytate content of the two high phytate meals was 1878.2mg and 1811.8mg. After the addition of phytase and the food substitution, the phytate content of the low phytate meals was reduced to 788.9mg and 606.0mg. The phytate to zinc molar ratio of high phytate diets was 22.4 and 21.3 and 9.4 and 7.9 for the low phytate meals. These results indicate that the nutritional status of Koreans in terms zinc and other minerals can be improved by phytate reduction. This can be accomplished through the change of milling process for some cereals and/or the enzyme treatment of some high phytate food items.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.150-158
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• 2015

This article reports the development of an effective test procedure for detection of norovirus (NoV) in foods of diverse matrices. In this study, target foods included fermented milk, soybean paste, powders made from uncooked grains and vegetables, sesame leaves preserved in soy sauce, pickled mooli, and mooli. Viral recovery varied depending on the food matrices or elution buffers tested. Buffers were compared to determine effective elution buffers from artificially virus-contaminated foods. The conventional test procedure for concentrating viruses from food (elution-polyethylene glycol(PEG) precipitation-chloroform-PEG precipitation) was modified to save time by eliminating one PEG precipitation step. The modified procedure (elution-chloroform-PEG precipitation) was able to concentrate viruses more effectively than the conventional procedure. It also removed RT-PCR inhibitors effectively. The modified procedure was applied to target food for genogroup II NoV detection. NoV RNA was detected at the initial inoculum levels 3.125-12.5 RT-PCR units per 10-25 g tested food. The use of this newly established procedure should facilitate detection of low levels of norovirus in diverse foods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.5
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• pp.391-399
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• 2010

This study was conducted to improve the antioxidative activity of instant noodles containing enzymatic extracts from Ecklonia cava (EEC). EEC has relatively better antioxidative activity than extracts from other indigenous plants in Jeju Island. The EEC (2.5 mg/mL) had 82.5% for the hydroxy radical, 78.4% for the DPPH radical, and 64.9% for the superoxide anion radical scavenging activities, and 65.2% for the cell viability (100 ${\mu}g/mL$). According to the texture of the dough, the DPPH free radical scavenging of uncooked instant noodles, sensory evaluation of cooked instant noodles, and turbidity of the cooking drip, the optimal EEC concentration was 1.8% for the instant noodles. The major amino acids in the instant noodles with EEC were glutamic acid (24.2%), proline (10.2%), valine (10.0%), and isoleucine (12.3%). The zinc and iron in the instant noodles were enhanced by adding 1.5-1.8% EEC. The antioxidant activity of instant noodles with EEC was 75.4% for the hydroxy radical, 74.1% for the DPPH radical, and 51.2 % for the superoxide anion radical scavenging activities.

• Asian Oncology Nursing
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• v.10 no.2
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• pp.210-217
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• 2010

Purpose: This survey was aimed to examine the current dietary restrictions practices for neutropenic patients among hospitals with 500 and more beds. Methods: Self-administered questionnaires were sent to 100 head or charge nurses of oncology or hemato-oncology wards by mail during October 2009, and 51 questionnaires were returned. The data were analyzed with descriptive statistics using SPSS (WIN version 12.0). Results: Of the hospitals surveyed, 47.1% (n=24) had guidelines on the dietary restrictions, and 80.4% (n=41) placed patients with neutropenia on restricted diets. The major decisional criteria of the dietary restriction was absolute neutrophil count (30.5%) and cooking status (29.2%). The most commonly restricted foods were raw fish or fresh meat (98.0%), uncooked intestine (98.0%), raw eggs (98.0%), draught beer (96.1%), and fresh fruits or vegetables (86.3%). Conclusion: The results showed variation in pattern of dietary restrictions and lower rate of guideline among hospitals, so that the need for the standard dietary restriction guideline is high. However, the role of diet in the development of infection in neutropenic patients is still unclear, which makes it difficult to establish dietary restriction guideline. Therefore, additional research are required to identify the relationship between dietary factors and infections.

• Journal of Microbiology and Biotechnology
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• v.23 no.1
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• pp.118-124
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• 2013

Vibrio parahaemolyticus in uncooked seafood causes acute gastroenteritis. The microorganism has two sets of type III secretion systems and two hemolysins. When it injects its effector proteins into a host cell via type III secretion system 1, one of the type III secretion systems induces secretion of interleukin (IL)-8, a proinflammatory chemokine, through the phosphorylation of ERK 1/2 and p38 MAPK. Although probiotics have beneficial effects on hosts and can help control some infectious diseases, there is little research on the efficacy of probiotics in V. parahaemolyticus infection. Here we pretreated V. parahaemolyticus-infected human intestinal epithelial cells with heat-killed Lactobacillus brevis KB290, a probiotic isolated from fermented vegetables (traditional Japanese pickles) and utilized as an ingredient of beverages and supplementary foods, and demonstrated its efficacy in enhancing IL-8 secretion from V. parahaemolyticus-infected cells. Among the three heat-killed lactic acid bacterial strains we tested, L. brevis KB290 induced the highest level of IL-8 secretions in the infected cells. Relative to control cells (Caco-2 cells pretreated with PBS), V. parahaemolyticus-infected Caco-2 cells pretreated with heat-killed L. brevis KB290 secreted IL-8 earlier, although concentrations were similar 450min after infection. Heat-killed L. brevis KB290 pretreatment also induced earlier ERK 1/2 phosphorylation, greater p38 MAPK phosphorylation, and enhanced IL-8 mRNA expression. Heat-killed L. brevis KB290 accelerated IL-8 secretion, a host cell immune response, in V. parahaemolyticus-infected cells. We consider this to be beneficial because IL-8 plays an important defensive role against infection, and would contribute to the repair of injured epithelial cells.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.598-606
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• 2012

The aim of this study was to comparatively analyze the differences in Jinseol (ritual table-setting) and Jesu (ritual food) from the cultural perspective of ancestral ritual formalities regarding Bulcheonwijerye of Admiral Yi Sun-Sin, which is being held in Asan-hyeonchungsa shrine, Tongyeong-changnyangmyo and Namhae-chungyeolsa. The results are summarized as follows. A total of 32 types of Jemul (ritual food) in 6 rows in Asan-hyeonchungsa shrine, a total of 30 types of jemul in 6 rows in Tongyeong-changnyangmyo, and a total of 12 types of jemul in 2 rows in Namhae-chungyeolsa were prepared for the ritual table. In the Asan-hyeonchungsa shrine and Tongyeong-changnyangmyo, cooked foods have been used for jesu, whereas raw, uncooked foods have been used for jesu in Namhae-chungyeolsa. In the Asan-hyeonchungsa shrine, Gaeng (Kook) for liquid soup of Tang (stew) and Tang (5-tang) for the solid ingredient of stew have been prepared for a ritual table. In Tongyeong-changnyangmyo, fish Kook for Gaeng and So-tang (tofu stew) for Tang have been prepared for the ritual table. In Asan-hyeonchungsa shrine, Yukjeok (beef slices broiled on a skewer), Gyejeok (chicken jeok) and Eojeok (fish jeok) have been stacked together as Dojeok on a ritual table whereas in Tongyeong-changnyangmyo, Yukjeok, Sojeok and Eojeok have been placed on the ritual table as Pyunjeok (one by one). In Namhae- chungyeolsa, raw pork meat has been placed on the ritual table. As Po (a dried meat or fish), dried fish and dried seafood have been used in Tongyeong-changnyangmyo, whereas raw beef meat has been used in Namhae-chungyeolsa. Although Namul (cooked vegetables) and Mulkimchi (watery plain kimchi) are placed on ritual table for Asan-hyeonchungsa shrine, only Namul and Saengchae (raw vegetables) is used in Tongyeong-changnyangmyo and Namhae-chungyeolsa, respectively. Bulcheonwijerye for the same person, Admiral Yi Sun-Sin, has different characteristics according to the shrines. Accordingly, there is a need to preserve and succeed bulcheonwijerye of Admiral Yi because it is a traditional culture in ancestral rituals.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.998-1002
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• 2003

Agricultural foodstuffs, usually consumed without sterilization, are frequently contaminated with foodborne pathogen B. cereus. Ethanol and sodium chloride were used to inhibit this pathogen for its effective control. Though five minutes of exposure to 20% ethanol did not inhibit the growth of B. cereus, inhibition was detected to 30% ethanol solution. As exposed longer, B. cereus was more effectively inhibited than E. coli and S. typhimurium. B. cereus, E. coli and S. typhimurium were not inhibited when exposed in a 10% sodium chloride solution for five minutes. However, these bacteria were inhibited with a combination of 10% sodium chloride and 20% ethanol solution for five minutes. Much synergistic growth inhibition on B. cereus was found at the treatment. Its viable count was reduced from $10^8cfu/ml$ to $10^2cfu/ml$ after five minutes and showed no count after ten minutes. This trend was also confirmed for the wild types of B. cereus. This method may be applied for the effective pre-treatment of many agricultural foodstuffs, especially uncooked foodstuffs, without the hazards that accompany special sanitizers and the nutritional loss from harsh sterilization.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.92-95
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• 2016

Ultra-high pressure (UHP) was applied to glutinous rice (Dongjin) and brown rice (Shindongjin) to determine its effects on the textural characteristics of cooked rice and bacterial reduction in uncooked rice. Hardness and stickiness of the cooked glutinous and brown rice pretreated with 500 MPa for 5 min were significantly attenuated compared to that of the control rice (p<0.05). After the UHP treatment, particles of the glutinous and brown rice were observed to be finer when cross sections of the rice were analyzed using field emission scanning electron microscope. The total bacterial count in the brown rice treated with 600 MPa for 5 min was reduced from $10^7CFU/g$ to $10^4CFU/g$, while the number of thermoduric bacteria in the brown rice was not significantly different after the UHP treatment. These results suggest that UHP may be an effective method for improving texture of dried rice and to reduce bacterial count in raw rice.