Food authenticity using natural carbon isotopes (12C, 13C, 14C) in grass-fed and grain-fed beef

Seung-Hyun Kim, Gustavo D. Cruz, James G. Fadel, Andrew J. Clifford

Abstract:

Natural carbon isotopes, 12C, 13C, and 14C, help to authenticate/trace foods and beverages. Levels of total carbon (TC), 13C (d13C), and 14C in muscle and lipid tissues from grass-fed versus grain-fed steers are reported. The d13C in muscle versus lipid of steaks were around 5‰ higher in grain over grass-fed (p<0.05). The d13C and 14C levels were higher in muscle over lipid tissues while the opposite was true for TC (p<0.05). TC content was around 20% higher in lipid over muscle due to different elemental compositions, lipid versus muscle, not carbon isotopes discrimination.

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Keywords:

carbon isotope, food authenticity, grass-fed beef, grain-fed beef

Protease and ?-glutamyltranspeptidase activities of bacillus spp. isolated from rice straw

Joo-Hee Yang, In-Su Kim, Chul-Hwan Oh, Nam-Soon Oh

Abstract:

Bacillus strains were isolated from the rice straw of 7 districts in Korea, and almost all were identified as either B. amyloliquefaciens, B. pumilus, or B. subtilis. The correlation between the protease activity and ?-glutamyltranspeptidase activity produced by the identified Bacillus spp. was positively correlated (R2rF0.747). Statistically, the B. subtilis species might be the most potent producer of protease and ?-glutamyltranspeptidase of 3 identified Bacillus strains.

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Keywords:

Bacillus spp, ?-glutamyltranspeptidase, protease activity

Volatile compounds of the Hallabong (Citrus kiyomi × Citrus ponkan) blossom

Mi Sook Chung

Abstract:

The objective of this study was to identify and compare the volatile compounds of liquid essential oils and volatiles of headspace-solid phase microextraction (HSSPME) of the hallabong blossom. SPME is a sampling technique based on sorption of analytes into a polymeric material that coats a silica fiber. Two different fiber coatings tested to evaluate the extraction efficiencies of volatiles. The hallabong blossom exhibited 5 major volatile compounds: linalool (28.89–43.24%), limonene (0.39–23.06%), ß-myrcene (0.38–16.67%), sabinene (1.37–11.42%), and 4-terpineol (1.26–6.12%). The amounts of identified compounds in the hallabong blossom were more abundant in carboxen/polydimethylsiloxane (CAR/PDMS) fiber than in PDMS fiber.

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Keywords:

Citrus kiyomi × Citrus ponkan, citrus blossom, volatile compound, hydrodistillation, solid phase microextraction

Luteolin inhibits inflammatory responses by downregulating the JNK, NF-?B, and AP-1 pathways in TNF-a activated HepG2 cells

Chung Mu Park, Kyong-Suk Jin, Chung Won Cho, Yong-Woo Lee, Gyung-Hye Huh, Youn-Soo Cha, Young Sun Song 

Abstract:

The inhibitory mechanism of luteolin on tumor necrosis factor (TNF)-a-induced inflammation was investigated in HepG2 cells. Luteolin significantly suppressed TNF-a-stimulated inducible nitric oxide synthase (iNOS) expression in a dose-dependent manner without cytotoxicity. Phosphorylation and nuclear translocation of both transcription factors, nuclear factor (NF)-?B and activator protein (AP)-1, were also inhibited by luteolin treatment. Additionally, luteolin suppressed TNF-a-induced c-Jun N-terminal kinase (JNK) phosphorylation, which is crucially related to regulating inflammation. SP600125, a JNK selective inhibitor, abolished the TNF-a triggered inflammatory signaling cascade. These results suggest that luteolin attenuates inflammatory responses by blocking NF-?B and AP-1 activation through suppressed JNK phosphorylation in TNF-a-stimulated HepG2 cells.

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Keywords:

luteolin, inducible nitric oxide synthase (iNOS), nuclear factor (NF)-?B, activator protein-1 (AP-1), c-Jun N-terminal kinase (JNK)

Quality and safety of a new rapeseed ‘Kangyu’ cultivated at different regions in Korea

Jong-Tae Park, Pingjuan Wang, Seung-Hyun Choi, Yong-Pyo Lim, Dong-Jun Lee, Gilhwan An 

Abstract:

The quality and safety of rapeseed are greatly affected by glucosinolate and erucic acid. To determine the quality of a new variety, ‘Kangyu’ was cultivated at 3 different regions and analyzed to evaluate oil quality and glucosinolates contents. The new cultivar accumulated 38–43%(w/w) of oil and 5–14 µmol/g of glucosinolates, whereas the local race contained 43% and 52 µmol/g, respectively. The total glucosinolates in ‘Sunmang’ was above the permissible limit. All ‘Kangyu’ samples had safe fatty acid compositions but the local race contained 43% of erucic acid (C22:1) that is far from the International Standard. The contents of oleic (C18:1), linoleic (C18:2), and linolenic acid (C18:3) in ‘Kangyu’ were 61–65, 21–23, and 9–10%, respectively. Consequently, ‘Kangyu’ was good oil source in Korea in terms of erucic acid (C22:1) and total glucosinolates for human health.

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Keywords:

rapeseed oil, fatty acid, erucic acid, glucosinolate

Effect of carboxy-hemoglobin on color stability of cooked pork sausage

Cunliu Zhou , Jixia Wang, Hui Wang, Lin Zhang, Kezhou Cai

Abstract:

To investigate the effect of carboxy-hemoglobin (CO-Hb) on the color of cooked pork sausage (CPS), 6 treatments with 5 levels of CO-Hb (0, 0.2, 0.4, 0.6, and 0.8%) and 0.015% NaNO2 were manufactured. Increased CO-Hb decreased a* values, but increased L* and b* values significantly (p<0.05). Color of the 0.4% CO-Hb samples had no significant change (p>0.05) during the 29-day storage. Both CO-Hb and carboxy-myoglobin (CO-Mb) were found in the pigments extracted from the 0.4% CO-Hb non-cooked sausages. Therefore, CO-Hb showed a potential color agent in the manufacture of sausages.

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Keywords:

carboxy-hemoglobin (CO-Hb), carboxy-myoglobin (CO-Mb), cooked pork sausage (CPS), color, cured cooked-meat pigment

Effect of far infrared drying on antioxidant property, anti-inflammatory activity, and inhibitory activity in A549 cells of Gamguk (Chrysanthemum indicum L.) flower

Won-Woo Kim, Amal Kumar Ghimeray, Jin Cheng Wu, Seok Hyun Eom, Beom-Goo Lee, Wie-Soo Kang, Dong-Ha Cho 

Abstract:

This research demonstrated and compared the effects of shade and far infrared drying (FIRD) of gamguk (Chrysanthemum indicum L., CE) flowers extract on total phenolic (TP), total flavonoid (TF) content, anticancer and anti-inflammatory activities. The research data revealed that the TP and TF contents were highest in FIRD treated CE flower extracts. Similarly, the effect of CE on lipopolysaccharide (LPS) induced nitric oxide (NO) production in RAW264.7 cells showed in a dose dependent manner. Further, the CE inhibited the tumor necorsis factor (TNF)-a, cyclooxygenase (COX)-2 expression, and prostaglandis E2 (PGE2) production. The anticancer activity was monitored in A549 lung cancer cell, which showed that FIRD treated CE inhibited cell proliferation significantly (p<0.05) higher in dose and time dependent manner.

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Keywords:

gamguk (Chrysanthemum indicum L.), far infrared ray, polyphenol, anti-inflammatory, A549

Evidence of changes in cell surface proteins during growth of Lactobacillus casei under acidic conditions

Marzieh Hosseini Nezhad , Matthew Knight, Margaret Lorraine Britz

Abstract:

In this research, changes were observed in cell surface proteins of a typical strain of the Lactobacillus casei was investigated in response to acidic growth conditions. Two dimensional electrophoresis and Western blot analyses were carried out to detect changes in relative abundance of proteins at the cell surface. The identity of the differentially expressed proteins extracted by LiCl, a chemical routinely used to extract surface proteins of lactic acid bacteria, was determined by MALDI-TOF/TOF MS. Many enzymes involved in glycolysis were up-regulated in the cell surface fraction following growth at low pH, including enolase, lactate dehydrogenase, and glyceraldehyde-3-phosphate dehydrogenase. Several of these proteins were also related to adhesion and generalized stress responses. It is demonstrated that growth of L. casei under acidic conditions caused molecular changes at the cell surface to develop an adaptive strategy corresponding to slower growth at low pH.

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Keywords:

Lactobacillus casei, acid stress, proteomics, MALDI-TOF/TOF, surface protein

Effect of poly-?-glutamic acids (PGA) on oil uptake and sensory quality in doughnuts

Su-Min Lim, Jungjee Kim, Jae-Yong Shim, Bue-Young Imm, Moon-Hee Sung, Jee-Young Imm 

Abstract:

Poly-?-glutamic acid (PGA) was added to doughnut formulations to reduce oil uptake during deep-fat frying. At a frying time of 4 min, oil uptake in control doughnuts reached about 0.7 g/g of dough, while that of doughnuts with PGA was about 0.2 g/g of dough. The extent of oil reduction increased by 5-fold when the concentration of PGA was increased from 0.25 to 1 g/100 g of dough. In scanning electron micrographs, a PGA doughnut showed a less void and denser matrix with improved integrity. Significantly (p<0.05) higher sensory scores for appearance, taste, and overall acceptability were given to the PGA doughnut (1 g/100 g dough). PGA has great potential to be used as a healthy functional oilreducing agent in deep-fat fried products.

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Keywords:

poly-?-glutamic acid (PGA), frying, doughnut, oil uptake, sensory quality

Diphlorethohydroxycarmalol isolated from Pae (Ishige okamurae) protects high glucose-induced damage in RINm5F pancreatic ß cells via its antioxidant effects

Seung-Hong Lee, Jung-In Choi, Soo-Jin Heo, Mi-Hwa Park, Pyo-Jam Park, Byong-Tae Jeon, Se-Kwon Kim, Ji-Sook Han, You-Jin Jeon 

Abstract:

Pancreatic ß cells are very sensitive to oxidative stress and this may play an important role in ß cell death in diabetes. The protective effect of diphlorethohydroxycarmalol (DPHC), one of phlorotannin polyphenol compound purified from pae (Ishige okamurae) against high glucoseinduced oxidative stress was investigated using RINm5F pancreatic ß cells. High glucose (30 mM) treatment induced RINm5F pancreatic ß cells cell death, but DPHC, at concentration 10 or 50 µg/mL, significantly inhibited the high glucose-induced glucotoxicity and apoptosis. Furthermore, treatment with DPHC dose-dependently decreased thiobarbituric acid reactive substances (TBARS), intracellular reactive oxygen species (ROS) generation and nitric oxide level increased by high glucose. In addition, DPHC treatment increased activities of antioxidant enzymes including catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-px) in high glucose pretreated RINm5F pancreatic ß cells. DPHC treatment improved the secretory responsiveness following stimulation with glucose. These findings indicate that DPHC might be used as potential nutraceutical agent which will protect the glucotoxicity caused by hyperglycemia-induced oxidative stress associated with diabetes.

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Keywords:

diphlorethohydroxycarmalol, protective effect, high glucose RINm5F, oxidative stress

Origin assessment of domestic and imported beef sold in the Korean markets using stable carbon and oxygen isotopes

Yeon-Sik Bong, Mukesh Kumar Gautam, Kwang-Sik Lee

Abstract:

In this study, stable carbon and oxygen isotope data were used to determine the country of origin of imported beef circulating in the Korean market. Using carbon isotopes closely related to the animal diets, Korean beef could easily be distinguished from United States (US) and New Zealand beef. However, oxygen isotopes were more effective in distinguishing the Korean from Australian beef. The oxygen isotopes have specific characteristics reflecting the latitude where cattle feed. Statistical analyses indicate that analyzing both carbon and oxygen isotopes is very useful to assess the country of origin of beef sold in the Korean market. Additionally, we compared the carbon isotopic compositions of defatted and non-defatted beef to evaluate the effect of fat content on carbon isotope values. Our results suggest that by using muscles or tissues that have small amounts of fat, carbon isotope analysis of beef samples may be performed without the inconvenient conventional pretreatment procedure, allowing for easier and faster isotopic analysis.

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Keywords:

beef, geographical origin, fat, carbon and oxygen isotope

Preparation of red algae film containing grapefruit seed extract and application for the packaging of cheese and bacon

Yoon Ji Shin, Hye Yeon Song, Yung Bum Seo, Kyung Bin Song

Abstract:

Red algae (RA) film containing grapefruit seed extract (GSE) was used as a wrapping film for cheese and bacon. RA film containing 1% GSE was prepared to inhibit the growth of pathogenic bacteria such as Escherichia coli O157:H7 and Listeria monocytogenes. Wrapping of cheese and bacon with the film decreased the populations of E. coli O157:H7 and L. monocytogenes. After 15 days of storage, wrapping of cheese with the RA film reduced the populations of E. coli O157:H7 and L. monocytogenes by 1.21 and 0.85 log CFU/g, respectively, compared to control. Bacon wrapped with the RA film also decreased the populations of E. coli O157:H7 and L. monocytogenes by 0.45 and 0.76 log CFU/g, respectively. Wrapping of bacon with the RA film decreased peroxide and thiobarbituric acid values. These results suggest that RA film containing GSE is a useful wrapping material for extending the shelf lives of cheese and bacon.

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Keywords:

edible film, red algae, grapefruit seed extract, cheese, bacon

Growth kinetics and predictive model of Aeromonas hydrophila in a broth-based system

Myung-Sub Chung, Bo-Yeon Kim, Shin Young Park, Sang-Do Ha 

Abstract:

This study developed a predictive model of Aermonas hydrophila in tryptic soy broth for any combination of temperatures (5 to 40°C), pH (6 to 8), and NaCl (0 to 5%) using a response surface model. A. hydrophila tended to grow within a pH range of 6.0 to 8.0 and could not tolerate NaCl up to 5.0%. The interaction of pH and NaCl did not affect the specific growth rates (SGR). The primary model to obtain the SGR showed a good fit (R2=0.980). A secondary model was obtained by non-linear regression analysis and calculated as: SGR= 0.4577+0.0529X1-0.1641X2-0.1493X3-0.0016X1X2-0.0001X1X3+0.0115X2X30.0006X1 2+0.0114X2 2+0.0150X3 2 (X1=temperature, X2=pH, X3=NaCl). The appropriateness of the polynomial model was verified by the mean square error (0.0023), bias factor (0.922), accuracy factor (1.343), and coefficient of determination (0.937). The newly secondary model of SGR for A. hydrophila could be incorporated into the tertiary model to predict the growth of A. hydrophila.

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Keywords:

Aeromonas hydrophila, predictive model, temperature, pH, NaCl

Effect of electrochemical oxidation and reduction reaction on wine quality

Joon Kuk Kim, Doo Hyun Park

Abstract:

This study was aimed to evaluate effect of electrochemical redox reaction on wine quality based on variations of yeast viability, chemical ingredients, and bacterial community. DC 3 V of electricity was charged to working electrode to induce electrochemical oxidation (EO) or reduction (ER) reaction. Bacterial growth was inhibited more, whereas yeast viability was around 400% higher even after 6 days of incubation time and ethanol production was approximately 8–12% higher under EO condition than other conditions. Production of organic acids except citric and lactic acids slightly decreased; however, acetic acid decreased by approximately 250–280% under EO condition. Antioxidative compounds decreased within the range of 5–10% under EO condition as well. Four of 6 volatile organic compounds were disappeared under EO condition. Bacterial community grown under EO condition was different from those under other conditions. In conclusion, wine quality evaluated based on ingredients may be improved by EO reaction.

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Keywords:

winemaking, electrochemical redox reaction, ethanol fermentation, volatile organic compound, antioxidative compound

Stress response of acid-shocked Cronobacter sakazakii against subsequent acidic pH, mild heat, and organic acids

Seung-Ju Kim, Young-Min Bae, Sun-Young Lee

Abstract:

This study was conducted to determine the resistance of acid-shocked Cronobacter sakazakii to environmental stresses. C. sakazakii pre-exposed to various pH levels was treated with acid stress (pH 3.06), heat stress (55°C), and organic acid stress, respectively. Overall, higher D-values were obtained in samples pre-exposed to acidic pH conditions (pH 3.06, 4.00, and 5.02) compared to a control (pH 7.20) when the samples were subsequently stressed. For 0.1 M acetic acid, the D-values of nonadapted C. sakazakii ATCC 29004 and ATCC 29544 were 19.69 and 15.49 h, respectively, whereas the D-values of acid-shocked C. sakazakii ATCC 29004 and ATCC 29544 by pre-exposure to pH 4.0 were 34.59 and 24.25 h, respectively. Acid adaptation of C. sakazakii by preexposure to acidic pH can enhance the resistance of cells against subsequent environmental stresses such as acidic pH, heat, and organic acids.

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Keywords:

Cronobacter sakazakii, acid-adaptation, stress response, cross-protection

Correlation of antioxidant content and absorbance changes of DPPH during lipid oxidation

JuDong Yeo, Min Kyu Jeong, JaeHwan Lee 

Abstract:

Absorbance of DPPH in isooctane has been developed to determine the degree of lipid oxidation and antioxidant capacities in lipid systems. Lard with or without addition of sesamol, a free radical scavenger, was thermally oxidized and absorbance of DPPH in isooctane, conjugated dienoic acid (CDA) values, p-anisidine value (p-AV), and sesamol content were analyzed. Changes of DPPH absorbance in early stages of oxidation were highly correlated to the decrease of sesamol content. In later stages of lipid oxidation, formation of radical scavenging compounds from oxidized lipids (RSOLs) played major roles in the decrease of DPPH absorbance. CDA and p-AV did not have good correlations with DPPH absorbance in lard systems. This study clearly shows that the content of free radical scavengers and/or RSOLs influenced the changes of DPPH absorbance, which cannot be determined by conventionally methods like CDA and p-AV methods.

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Keywords:

DPPH absorbance, lipid oxidation, radical scavenging compounds from oxidized lipid (RSOL), sesamol

An effective method for deproteinization of bioactive polysaccharides extracted from lingzhi (Ganoderma atrum)

Yi Chen, Mingyong Xie , Wenjuan Li, Hui Zhang, Shaoping Nie, Yuanxing Wang, Chang Li

Abstract:

Deproteinization procedure is a fundamental step for analyzing polysaccharide from natural plants. In this study, in the course of refining bioactive polysaccharides from lingzhi (Ganoderma atrum), an effective deproteinization method using lead acetate solution was established by comparing with other available methods. The percentages of deproteinization, polysaccharide loss, and its antioxidant activities loss were used as the index to evaluate and optimize the precipitation experimental conditions. The results showed that the modified method, precipitation with the addition of 0.4–0.52%(w/v) lead acetate, was superior to the others, as evidenced by the highest deproteinization efficiency (88%), as well as the lowest polysaccharide loss (17%). And notably its antioxidant activity also remained good (loss 15%). It provides a simple prefractionation step for the analysis of polysaccharide from natural plants. Polysaccharide isolated by this method is in the native state. Our method may offer a rapid method for removing protein from plant polysaccharides in large scale.

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Keywords:

deproteinization, polysaccharide, antioxidant activity, Ganoderma atrum, lead acetate precipitation

Effects of monoacylglycerols on the oil oxidation of acidic water/perilla oil emulsion under light in the presence of chlorophyll

Nakyung Kim, Eunok Choe

Abstract:

Monoacylglycerol (MAG) effects on the oil photooxidation of an emulsion containing chlorophyll were studied. The emulsion consisted of equal weights of hexaneextracted perilla oil and 0.5% acetic acid, and 4 ppm chlorophyll b and MAG at 0, 1, or 1.5% were added. The oxidation was performed under 1,700 lx light at 25°C for 48 h. Singlet oxygen was involved in the oil oxidation of the emulsion containing chlorophyll under light. MAG protected chlorophyll and polyphenol compounds from degradation during the oxidation of the emulsion under light. MAG significantly decreased and decelerated headspace oxygen consumption and hydroperoxide production in the emulsion, and thus acted as antioxidant in photooxidation of the acidic water/perilla oil emulsion containing chlorophyll. Antioxidant activity of MAG in the photooxidation of the emulsion could be due to combined results of increased retention of polyphenols and decreased oxygen diffusion by forming a physical barrier.

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Keywords:

monoacylglycerol, acidic water/perilla oil emulsion, photooxidation, chlorophyll, polyphenol compound

Effect of high hydrostatic pressure on immunomodulatory activity of cloudy apple juice Hye Kyung Kim, Kang-Hyun Leem, Sena Lee, Byung-Young Kim, Young Tae Hahm, Hyung-Yong

Cho, Jeung Yun Lee 

Abstract:

Present study investigated the effects of high hydrostatic pressure treatment (HHP, 500 MPa/3 min/ 25°C) on bioactive compound as well as antioxidant, immunomodulatory potentials, and microbial safety of cloudy juice from ‘Fuji’ apples. HHP did not cause any significant changes in vitamin C content whereas total polyphenol content was increased. The antioxidant potentials measured by DPPH and nitric oxide (NO) radical scavenging tests were preserved by HHP, while thermal treatment reduced antioxidant potentials. NO scavenging activity was greater than DPPH scavenging activity. The immunomodulatory effect assessed by splenocyte proliferation was increased in a dose-dependent manner, and HHP preserved immunomodulatory activity of apple juice. Furthermore, HHP treated juice was microbiologically safe without any physicochemical changes during 21 days of storage at 4°C. These results demonstrated the efficacy of HHP for preserving both nutritional and immunomodulatory functional characteristics of apple juice, and alternative method for preserving as freshly squeezed for up to 21 days.

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Keywords:

high hydrostatic pressure, apple juice, immunostimulation, antioxidant activity, polyphenol

In vitro antioxidative and antimutagenic activities of In vitro antioxidative and antimutagenic activities of oak mushroom (Lentinus edodes) and king oyster mushroom (Pleurotus eryngii) byproducts

Mi Young Kang, Catherine W. Rico, Sang Chul Lee 

Abstract

The in vitro antioxidative and antimutagenic activities of ethanolic extracts from oak mushroom (Lentinus edodes) and king oyster mushroom (Pleurotus eryngii) byproducts were investigated. The antioxidant capacity of the extracts was assessed by determining the ferricyanide reducing power, scavenging activity on nitrite, DPPH radical, superoxide anions and hydroxyl radicals, ferrous ion chelating ability, and inhibitory effect on linoleic acid peroxidation and xanthine oxidase. The antimutagenic activity, on the other hand, was based on the suppression of mitomycin C-induced mutagenesis in Escherichia coli cells. Both the mushroom extracts showed strong antioxidative and antimutagenic effects at higher concentrations. In general, extracts from the oak mushroom byproduct had greater antioxidative and antimutagenic abilities than that of the king oyster extract. Results of this study demonstrate that the mushroom byproducts possess strong antioxidant capacity in vitro and may be useful as a functional biomaterial in the preparation of health-promoting food products and animal feeds.

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Keywords

Lentinus edodes, Pleurotus eryngii, mushroom byproduct, antioxidant, antimutagenic

Comparative study of flavor, texture, and sensory in cream cheese and cholesterol-removed cream cheese

Seon-Suk Jeon, Seung-Joo Lee, Palanivel Ganesan, Hae-Soo Kwak

Abstract:

This study was performed to compare flavor, texture, and sensory profiles of cream cheese and cholesterolremoved cream cheese made from whole milk and cream. The cholesterol was removed by crosslinked ß-cyclodextrin and the cheeses were stored at 7°C for 4 week. To quantify the flavor compounds, the cheeses (0, 1, 2, 3, and 4 week) were extracted by solid-phase microextraction, analyzed by GC-MS and quantified by GC-flame ionization detector (FID). Tentatively identified flavor compounds were 11 acids, 2 ketones, 1 amine, 1 alcohol, 2 lactone, and 1 alkene. In texture profile analysis such as hardness, cohesiveness, adhesiveness, and sensory analysis such as appearance, flavor, taste, and texture properties were not significantly different (p>0.05) between two cheeses. On the basis of our results, it is concluded that no adverse changes was shown in the cholesterol-removed cream cheese in flavor, texture, and sensory characteristics during 4-week storage.

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Keywords:

cream cheese, ß-cyclodextrin, cholesterol, flavor, sensory

Survival and activity of 5 probiotic lactobacilli strains in 2 types of flavored fermented milk

Yasaman Sadaghdar, Amir Mohammad Mortazavian , Mohammad Reza Ehsani

Abstract:

The viability of 5 probiotic lactobacilli strains (Lactobacillus acidophilus LA-5, Lactobacillus casei L01, Lactobacillus casei LAFTI L26, Lactobacillus paracasei Lcp37, and Lactobacillus rhamnosus HN001) was assessed in 2 types of probiotic flavored drink based on fermented milk during 21 days of refrigerated storage (5°C). Also, changes in biochemical parameters (pH, titrable acidity, and redox potential) during fermentation as well as the sensory attributes of final product were determined. Among the probiotic strains, L. casei LAFTI L26 exhibited the highest retention of viability during refrigerated storage period, while L. acidophilus LA-5 showed the highest loss of viability during this period. The decline in cell count of probiotic bacteria in strawberry fermented milk was significantly greater compared to peach fermented milk. In an overall approach, peach fermented milk containing L. casei LAFTI L26 was selected as the optimal treatment in this study in both aspects of viability and sensory accpeptibility.

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Keywords:

flavored fermented milk, probiotic, lactobacilli, viability, chemical change

Physicochemical properties of paprika (Capsicum annuum L.) dehydrated with red algae extract

Dong Jin Yu, Shu-Mei Wang, Kyung Bin Song 

                         

Abstract:

Paprika (Capsicum annuum L.) slices were dehydrated with red algae extract (RAE) at a concentration of 30%(w/w) and compared with hot-air dried samples in terms of rehydration ratio, total carotenoid content, ascorbic acid, microstructure, and color. The rehydration ratios of RAE-treated samples were higher than those of hot-air dried samples. The total carotenoid contents of RAE-treated samples were similar to those of fresh paprika and higher than those of hot-air dried paprika. In addition, the ascorbic acid contents of RAE-treated samples were higher and the microstructures of RAE-treated samples were superior to those of hot-air dried samples in terms of cellular matrix. The colors of RAE-treated samples were similar to that of fresh paprika and better than those of hot-air dried samples. These results suggest that paprika can be dehydrated with RAE without loss of functional components or quality.

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Keywords:

paprika, red algae extract, dehydration, quality, dehydration agent

Cytoprotective activity of extract of roasted coffee residue on mouse embryonic fibroblasts cells against apoptosis induced by oxidative stress

Jung-Suk Sung, Eun-Bi Go, Han-Seung Shin

Abstract:

This study was conducted to evaluate the cytoprotective activity of roasted coffee residues (RCRs) extract on mouse embryonic fibroblast (MEF) cells. RCRs originated from Colombia and Honduras are relatively nontoxic to cell growth and even stimulate cell proliferation. Colombian RCRs showed most efficient protective effects on MEF cells against oxidative damage induced by H2O2 compared among the extracts prepared under the same roasting time. The most significant radical scavenging activity was measured in RCR with roasting time of 8.5 min. Phenolic and nonphenolic compounds in RCRs were chlorogenic acid, caffeine, caffeic acid, nicotinic acid, trigonelline, and 5-(hydroxymethyl)furfuralolehyde. Effect of Colombian RCRs on apoptosis occurred by oxidative damage was evaluated by morphological and flow cytometric analysis. Apoptotic cell accumulation was decreased by cotreatment of MEF cells with Colombian RCRs. These results suggested that antioxidant potency of RCRs suppresses the cytotoxicity which is induced by H2O2 and has a protective effect on MEF cell against oxidative stress.

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Keywords:

roasted, coffee, residue, oxidative, stress, antioxidant, activity, apoptosis, cell, viability

Optimization for rice koji preparation using aspergillus oryzae CJCM-4 isolated from a korean traditional meju

Kwang-Won Yu, Seung-Eun Lee, Hye-Sun Choi, Hyung Joo Suh, Kyung Soo Ra, Jang Won Choi, Jong-Hyun Hwang 

                                  

Abstract:

To obtain a useful mold strain in rice-doenjang production, enzyme activities were investigated in rice and wheat koji prepared with 13 different strains isolated from traditional Korean meju. The CJCM-4 strain, which had been selected as a superior strain for the production of protease, was identified as Aspergillus oryzae by the gene sequence of the ITS-5.8S rDNA region as well as aflatoxin production capacity. The enzyme activities of koji prepared with CJCM-4 according to the polishing degree of rice bran were examined. The enzyme activities of koji prepared with 70% milling degree of rice bran were higher than those of other kojis. Protease activity showed its highest level on day 3 at 30°C. Glucoamylase activity showed its highest level on day 2 at 30°C. The optimum enzyme production of koji was determined at different conditions such as incubation time, temperature, moisture, and inorganic salt content. The optimum ratio of water added to the rice for the production of enzymes was 35% on the dry basis of the rice, and the optimum temperature was 25°C. When inorganic salts were added to increase enzyme activity, the combined addition of 0.15% CaCO3 and 0.05% NaH2PO4 resulted in the highest enzyme activities.

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Key words:

Aspergillus oryzae, doenjang, brown rice, koji, enzyme activity

Hypolipidemic and antioxidative effects of rice bran and phytic acid in high fat-fed mice

Mi Young Kang, Soo Mi Kim, Catherine W. Rico, Sang-Chul Lee

Abstract

The influence of rice bran and phytic acid on lipid metabolism and antioxidative status in high fat-fed mice was investigated. The mice were given high fat diet (HF) or high fat diet supplemented with rice bran (HF-RB) or phytic acid (HF-PA) for 7 weeks. The control mice (NC) received normal diet. The HF mice showed marked increase in body weight, total cholesterol levels, hepatic triglyceride concentration, and lipid peroxidation rate compared with NC group. Also, a significant decrease in antioxidant enzyme activities was observed in HF animals. Addition of rice bran and phytic acid in the diet counteracted this high fatinduced hyperlipidemia and oxidative stress, mainly by increasing fecal lipid excretion and regulation of antioxidant and lipogenic enzyme activities. These findings illustrate that rice bran and phytic acid possess antihyperlipidemic action and antioxidant status-improving ability, and may be beneficial as dietary supplements in the management of high fat diet-induced hyperlipidemia.

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Keywords

rice bran, phytic acid, hypolipidemic effect, antioxidant enzyme

Effects of several starter cultures on the anti-mold activity and sensory attributes of a traditional flat bread (Sangak) from Iran

Mohammad Ali Najafi, Karamatollah Rezaei , Mohammad Safari, Seyyed Hadi Razavi

Abstract:

Effects of 8 different sourdoughs and their replacement levels at 10, 20, and 30%(w/w) on the volume (of dough), crust hardness, organoleptic, and anti-mold properties of Iranian sangak bread were investigated. Saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus acidophilus, and Leuconostoc mesenteroides were selected for the preparation of sourdough samples. The highest dough volume was achieved when sourdough (those having S. cerevisiae) was used at 30%. The highest taste scores were found with the bread sample using the above-mentioned starters at 30% sourdough replacement level. Considering the chewing, appearance, and overall quality of the new products, most of the samples maintained the favorite sensory aspects of sangak bread. Use of lactic acid bacteria and yeast strains as part of the sourdough formulation (followed by the use of sourdough in the dough formulation) resulted in improved crust properties and greater anti-mold activities.

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Keywords:

anti-mold, crust, organoleptic, sangak, sourdough

Validation of HPLC method for determination of E- and Z-Ajoene in oil-macerated garlic juice

Miyoung Yoo, Sanghee Lee, Sunyoung Kim, Dongbin Shin 

Abstract:

HPLC method for determination of ajoene isomers in garlic oil products was optimized and validated. E- and Z-Ajoene were extracted with ethyl acetate and followed by the sensitive and selective determination of 2 isomers in a single run using normal phase HPLC equipped with silica gel column. The mobile phase was n-hexane and 2-propanol (85/15, v/v) with an isocratic condition as a flow rate of 1.0 mL/min and 240 nm of HPLC UV detector. All calibration curves of E- and Z-ajoene in oil-macerated garlic showed good linearity (r=0.998). Overall, intra- and inter-day were in the range of 0.12–2.30 and 2.84–5.26%, respectively. Recovery was in range of 87.17–98.53% for E-ajoene and 85.16–99.23% for Z-ajoene. The validated method was applied to determine contents of ajoene in macerate garlic juices prepared with various vegetable oil. There were no any matrix effects in all chromatograms. The proposed method may be useful for quality control and evaluation of garlic oil products.

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Keywords:

E- and Z-ajoene, oil macerate garlic juice, validation, analytical method, HPLC

Rapid detection of food-borne Listeria monocytogenes by real-time quantitative loop-mediated isothermal amplification

Xiaoxiao Shan, Yaoqi Zhang, Zhigang Zhang, Miaorui Chen, Yongyu Su, Yingna Yuan, M. Jahangir Alam, He Yan, Lei Shi

Abstract:

The purpose of this study was to develop a real-time quantitative loop-mediated isothermal amplication (LAMP) method for the rapid, sensitive, and convenient detection of Listeria monocytogenes in food. The LAMP method could amplify the hlyA gene of L. monocytogenes successfully at 63°C with a loopamp real-time turbidimeter. The detection limits of the LAMP for hlyA gene were 6 colony forming units (CFU)/tube. A standard curve was generated for L. monocytogenes LAMP by plotting the graph based different log CFU values of L. monocytogenes and time of positivity through real-time monitoring of the amplication. Then, the LAMP method was employed to test 94 retail food samples effectively. Sensitivity in detection of L. monocytogenes by the LAMP was higher than that of PCR and none of the conventional methodpositive samples was missed by the LAMP method.

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Keywords:

Listeria monocytogenes, loop-mediated isothermal amplication (LAMP), real-time turbidimeter, quantitative

Fermentation properties of low-salted Doenjang supplemented with licorice and mustard

So-Lim Park, So-Young Lee, Young-Do Nam, Sung-Hun Yi, Seong-Il Lim 

Abstract:

Licorice (Glycyrrhiza glabra) and mustard (Brassica juncea) were added to doenjang to reduce salt content in traditional Korean doenjang and solve problems related to abnormal fermentation during the storing process. After supplementing the low-salted doenjang (6.3% salt) with licorice and mustard (LM), a number of fungi were reduced and lactic acid bacteria increased. Protease activity increased in the 6.3% salted doenjang regardless of additives. The amino nitrogen content increased as much as that in the low-salted doenjang. pH decreased and acidity increased at day 10. A sensory evaluation was conducted after doenjang was stored for 40 days. The 6.3% + LM had very high taste quality. LM added to lowsalted doenjang suppressed fungal growth, and promoted the growth of lactic acid bacteria. The results indicate that the salts content of doenjang could be lowered to 6.3% by adding LM with improved quality and taste, and without abnormal fermentation.

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Keywords:

low salt, doenjang, licorice. mustard

Anti-obesity effect of komulkosiraegi [Gracilaria vermiculophylla (Ohmi) Papenfuss] extract in 3T3-L1 cells

Hyo-Min Kim, Seong-Il Kang, Hye-Sun Shin, Hee-Chul Ko, Youn-Suk Hong, Seung-Woo Kang, Sun-A Yoon, Jeong-Hwan Kim, Se-Jae Kim 

Abstract:

The ingestion of edible seaweed has long been believed to be beneficial to human health due to its numerous biological actions. In the present study, the ethyl acetate fraction of a komulkosiraegi [Gracilaria vermiculophylla (Ohmi) Papenfuss] ethanol extract (GEFr) was found to potently inhibit adipogenesis of 3T3-L1 preadipocytes, decreasing triglycerol accumulation and the expression of peroxisome proliferator-activated receptor ? (PPAR?), members of the CCAAT/enhancer-binding protein (C/EBP) family, and fatty acid binding protein 2 (aP2). In mature adipocytes, GEFr was found to significantly activate AMP-activated protein kinase (AMPK) by activating liver kinase B1 (LKB1) and stimulating intracellular reactive oxygen species generation. The mRNA levels of genes involved in lipid catabolism were up-regulated. Also, GEFr increased lipolysis in a dose-dependent manner. Taken together, these results suggest that GEFr has potential for use in therapies designed to improve obesity.

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Keywords:

AMP-activated protein kinase, anti-adipogenic effect, Gracilaria vermiculophylla, 3T3-L1 cell

Characteristics of yellow alkaline noodles prepared from Korean wheat cultivar

Hwayoung Heo, Chon-Sik Kang, Sun-Hee Woo, Kang-Soo Lee, Byung-Kil Choo, Chul Soo Park 

Abstract:

Physicochemical properties of Korean wheat flours were evaluated to determine the effect of flour characteristics on yellow alkaline noodles by comparing commercial and imported wheat flours. Optimum water absorption, thickness, and color of noodle dough significantly correlated with protein content-related parameters of flour. Korean waxy wheats showed shorter cooking time (8 min) and softer texture of cooked noodles than other Korean wheats. Cooking time significantly correlated with protein content, optimum water absorption, and thickness of noodle dough. Hardness of cooked noodles positively correlated with protein content (r=0.614, p<0.01) and protein content related parameters. Cohesiveness of cooked noodles positively correlated with SDS-sedimentation based on a constant protein weight (r=0.437, p<0.05). Several Korean wheat cultivars showed comparable noodle making properties to commercial flour for yellow alkaline noodles despite of dark noodle color. Wheat cvs. Baekjoong, Jeokjoong, and Ol had softer and more elastic texture than other Korean wheats.

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Keywords:

yellow alkaline noodle, wheat, flour, noodle quality

Antioxidant, anti-inflammatory activity, and phytochemical constituents of ficus (Ficus amplissima Smith) bark

Rajan Murugan, Karuppusamy Arunachalam, Thangaraj Parimelazhagan 

Abstract:

In the present investigation, phenolics (36.6 g gallic acid equivalents (GAE)/100 g extract), tannin (21.6 g GAE/100 g extract), and flavonoid content (67.5 g rutin equivalents/100 g extract) were found to be highest in acetone extract. Ficus (Ficus amplissima) acetone extract showed maximum antioxidant activity in phosphomolybdenum (958.8 mg ascorbic acid equivalents/g extract), DPPH (1.6 µg/mL), ferric reducing antioxidant power (2,993 mmol Fe (II)/g extract), and metal chelating (39.7 mg EDTA equivalents/g extract) assays. In anti-inflammatory study, 400 mg/kg acetone extract showed maximum reduction in the paw volume compare to indomethacin. GC-MS analysis indicated that bark contain rich source of non-polar compounds like Lup-20(29)-en-3-yl acetate (33.04%). Hence, Ficus can be valuable source for antioxidant and anti-inflammatory and seemed to be applicable in medicine.

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Keywords:

Ficus amplissima, antioxidant, anti-inflammatory, Lup-20(29)-en-3-yl acetate, lupeol

Use of sourdough to reduce phytic acid and improve zinc bioavailability of a traditional flat bread (sangak) from Iran

Mohammad Ali Najafi, Karamatollah Rezaei , Mohammad Safari, Seyyed Hadi Razavi

Abstract:
In this study, effects of 8 different sourdough starters prepared with Saccharomyces cerevisiae, Lactobacillus plantarum, L. acidophilus, and Leuconostoc mesenteroides were investigated on the phytic acid level and mole ratio of phytic acid to zinc in a traditional Iranian bread (sangak). Different sourdough preparations were made and incubated at 30°C for 16 h and added to the dough at 10, 20, and 30% replacement levels. Use of sourdough resulted in a decrease in phytic acid level (also in a decrease in the phytic acid to zinc mole ratio) and corresponding increase in zinc bioavailability index when compared to the commercial sangak bread. The lowest phytic acid concentration and highest zinc bioavailability index were achieved when S. cerevisiae, L. plantarum, and Leu. mesenteroides were used at 30.0% dough replacement with sourdough. This study provides awareness about the negative impacts of higher phytic acid level in the breads, which is particularly the case for sangak bread, and also provides a solution for such issue.

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Keywords:
flat bread, phytic acid, sangak, sourdough, zinc bioavailability

Effect of pretreatment solution on drying and color characteristics of seedless grapes

Ibrahim Doymaz , Pelin Altiner

Abstact:

Drying and color characteristics of ‘Sultana’ seedless grapes were investigated in a cabinet dryer under different air drying temperatures (55, 65, and 75°C) and constant air velocity (2 m/s). Results indicated that the moisture content and drying rate were influenced by the pre-treatment solution and dying air temperature. The increase in drying air temperature resulted in a decrease in drying time. The drying data were fitted to the different mathematical models such as Lewis, Henderson and Pabis, and Parabolic models. The Parabolic model was found as the best model having the highest determination of coefficient (R 2) and lowest reduced chi-square (? 2) and root means square error (RMSE) values. Effective moisture diffusivities were calculated based on the diffusion equation for a spherical shape using Fick’s second law, and varied from 1.048 to 6.919×10-10 m2/s over the temperature range. The values of activation energy varied from 47.34 to 57.25 kJ/mol.

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Keywords

seedless grape, air drying, pretreatment solution, color, mathematical model

Development of aloe fermentation products and improvements of gastrointestinal function in vitro

Ju-Hyun Cho , Soon-Ok Baik, Choong-Sik Kim, Hyung-Ha Kim, Eun-Joo Jung, Hyun-Kyoung Kim, Bong-Kyun Kim

Abstract

Three aloe fermentation products from Ganoderma lucidum (AG), Hericium erinaceum (AH), and Phellinus linteus (AP) were obtained by fermenting mushroom mycelia using aloe as a substrate. When AG, AH, and AP were added to sterilized aloe and fermented for 5 days, the color of the aloe fermentation product changed from pink to beige, which is aloe’s natural color, through the fermentation time. The pH of the aloe fermentation products ranged 4.32–4.36 shortly after inoculation and then 4.62–4.68 during the 5 days of fermentation. pH increased by 7% during the total fermentation time. The solid content had increased 1.28–1.40 times. The contents of aloin A and B increased with fermentation time. β-Glucan content decreased with fermentation time. The urease inhibition activity (%) were remarkable in AG-4 96.70, AH-4 92.30, and AP-4 66.40%, indicating these products had growth inhibition effects against Helicobacter pylori. Moreover, AG and AH were most effective as anti-H. pylori treatments.

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Keywords

aloe fermentation product, anti-Helicobacter pylori, Ganoderma lucidum, Phellinus linteus, Hericium erinaceum

Influence of degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysate

Chen Chen, Yu-Jie Chi , Ming-Yang Zhao, Wei Xu

Abstract:

Functional properties, antioxidant, and angiotensin-I converting enzyme (ACE) inhibitory activities of egg white protein hydrolysate (EWPH) prepared with trypsin at different degree of hydrolysis (DH) were investigated. The DPPH radical scavenging activity, reducing power, lipid peroxidation inhibitory activity, and ACE inhibitory activity increased with DH at first and then decreased gradually. Hydrolysates with 12.4% DH had the highest antioxidant and ACE inhibitory activities. As DH increased, the solubility of EWPH increased while the emulsifying and foaming properties decreased. The functional properties of EWPH were also controlled by pH. Ultrafiltration of the hydrolysate with 12.4% DH revealed that the fractions of molecular weight lower than 3 kDa exhibited the highest antioxidant and ACE inhibitory activities. The results indicated that EWPH with different DH have different bioactive and functional properties and EWPH by controlled hydrolysis may be useful ingredients in food and nutraceutical applications with potential bioactive properties.

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Keywords

egg white protein hydrolysate, antioxidant, ACE inhibition, functional property, ultrafiltration

Roasting enhances antioxidant effect of bitter melon (Momordica charantia L.) increasing in flavan-3-ol and phenolic acid contents

Jine Shang Choi, Hyun Young Kim, Weon Taek Seo, Jin Hwan Lee, Kye Man Cho 

Abstract:

Bitter melon (BM, Momordica charantia L) has various biological functions including antidiabetic, anticancer, anti-inflammatory, antiviral, and antioxidant activities. In this study, the antioxidant effects of BM fruits, leaves, stems, and roots after roasting using DPPH, ABTS, reducing power, and ferric reducing/antioxidant power (FRAP) assays were compared. The roasted BM exhibited significantly higher antioxidant activity than unroasted BM in the test methods used. Particularly, the roasted BM roots showed the highest antioxidant activity compared to any other extracts. Antioxidant compounds including flavan-3-ols and phenolic acids increased, whereas flavanols decreased in the BM following roast processing. Moreover, the total phenolic contents and flavan-3-ol and phenolic acid contents were markedly increased, leading to a general increase in antioxidant activities after roasting. These results suggest that the roasting BM extracts could be used as a potential source of natural antioxidants in certain food and medicinal applications.

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Keywords

bitter melon (BM, Momordica charantia L), roasting, flavan-3-ol, phenolic aicd, antioxidant activity

Degradation characteristics of proteins in cheonggukjang (fermented unsalted soybean paste) prepared with various soybean cultivars

Min-Hwa Kim, Song-Yi Han, Jong-Min Ko, Yong-Suk Kim

Abstract:

In order to select the most ideal soybean cultivars for producing cheonggukjang, the protein degradation characteristics of cheonggukjangs prepared with 30 different soybean cultivars were compared. Cheonggukjang prepared with ‘Nampung’ (18.00±0.28%) and ‘Sohwang’ (17.91±0.63%) soybeans showed the highest contents of viscous substances. Acidic-protease activity was highest (590.24±2.92 μg/mL) in cheonggukjang prepared with small ‘Pungsannalmul’ soybeans. Neutral-protease activity was highest (528.13±3.11 and 527.36±0.44 μg/mL, respectively) in cheonggukjang prepared with ‘Singi’ and ‘Nampung’ soybeans. Cheonggukjang prepared with ‘Wonkwang’ and ‘Sohwang’ soybeans had amino-type nitrogen contents of 780.50±2.92 and 729.95±1.07 mg%, respectively. Glutamic acid, which is a major component of viscous substances, was also detected. Although total free amino acid levels in cheonggukjang prepared with ‘Daewon’ and ‘Wonkwang’ soybeans measured 2,551.21 and 2,340.02 mg%, respectively, cheonggukjang prepared with black soybeans exhibited low levels of total free amino acids. Therefore, based on protein degradation characteristics, large ‘Daewon’ soybeans and small ‘Wonkwang’ soybeans were the most suitable for producing cheonggukjang.

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Keywords:

cheonggukjang, soybean cultivar, amino-type nitrogen, free amino acid, protein degradation

Extraction of carotenoids from Phaffia rhodozyma: A comparison between different techniques of cell disruption

Mariano Michelon , Thais de Matos de Borba, Ruan da Silva Rafael, Carlos André Veiga Burkert, Janaína Fernandes de Medeiros Burkert

Abstract:

The yeast Phaffia rhodozyma is known for producing carotenogenic pigments, commonly used in aquaculture feed formulation as well as in cosmetic, pharmaceutical, and food industries. Despite the high production of carotenoids from microorganisms by biotechnology, their use has limitation due to the cell wall resistance, which constitutes a barrier to the bioavailability of carotenoids. Therefore, there is a need to improve carotenoids recovering technique from microorganisms for the application of food industries. This study aimed to compare mechanical, chemical, and enzymatic techniques of cell disruption for extracting carotenoids produced by P. rhodozyma NRRL Y-17268. Among the techniques studied, the highest specific concentration of carotenoids (190.35 μg/g) resulted from the combined techniques of frozen biomass maceration using diatomaceous earth and enzymatic lysis at pH of the reaction medium of 4.5 at 55°C, with initial activity of β-1,3 glucanase of 0.6 U/mL for 30 min.

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Keywords:

β-1,3 glucanase, enzymatic lysis, dimethyl sulfoxide, biomass, diatomaceous earth

Purification of S-Alk(en)yl alka/enethiosulfinates of garlic (Allium sativum L.) by using recycling preparative HPLC

Jun Yeop Lee, Kyu Hang Kyung

Abstract:

S-Alk(en)yl alka/enethiosulfinates formed in crushed garlic were purified by using recycling preparative HPLC. Allyl 2-propenethiosulfinate and methyl methanethiosulfinate were effective separated because no other thiosulfinates were coeluted with them. Allyl methanethiosulfinate and methyl 2-propenethiosulfinate, trans-1-propenyl methanethiosulfinate and methyl trans-1-propenethiosulfinate, (cis)- and (trans)-1-propenyl 2-propenethiosulfinate were eluted as 1 peak, respectively, and further separated by using additional kinds of column. Since the quantity of trans-1-propenyl trans-1-propenethiosulfinate (PPTHS) was small in garlic, PPTHS was isolated from a mixture of blanched onion homogenate and garlic alliinase and purified. Purified thiosulfinates can be employed for the study of antimicrobial activity, flavor, and greening of garlic.

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Keywords:

garlic, greening, antimicrobial activity, thiosulfinate, allicin

Effects of combined fumaric Acid-UV-C treatment and rapeseed protein-gelatin film packaging on the postharvest quality of ‘Seolhyang’ strawberries

Yoon-Ji Shin, Sung-Ae Jang, Hye-Yeon Song, Hyeon-Jeong Song, Kyung Bin Song 

Abstract:

‘Seolhyang’ strawberries were treated with fumaric acid (FA) and UV-C irradiation and packed with rapeseed protein-gelatin (RG) film containing 1% grapefruit seed extract (GSE). The initial population of total aerobic bacteria in the strawberries was 2.9 log CFU/g, while that of samples treated with FA plus UV-C and packed with RG film was 1.3 log CFU/g. For yeast and mold populations, the control had 2.6 log CFU/g, while samples treated with the combined treatment had 1.0 log CFU/g. These results suggest that combined postharvest treatment and RG film packaging can be useful for maintaining the quality of ‘Seolhyang’ strawberries.

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Keywords:

strawberry, ‘Seolhyang’, edible film, fumaric acid, UV-C

In vitro characterization study of Bacillus mojavensis KJS-3 for a potential probiotic

Kang Min Kim, Tae Sung Jung, Seon Ok, Chan Young Ko, Jae Seon Kang 

Abstract:

The identification and characterization of Bacillus mojavensis KJS-3 was performed by in vitro tests. A 16S rDNA sequence and phylogenetic tree demonstrated that this isolate belongs to the B. mojavensis group. B. mojavensis KJS-3 supplies nutrients by synthesizing several vitamins. B. mojavensis KJS-3 produces a-amylase and protease. B. mojavensis KJS-3 is cultured well under aerobic conditions without gas production. B. mojavensis KJS-3 allows for assimilation of cholesterol and bile salt hydrolase activity. Finally, adhesion experiments using Caco-2 cells revealed that the adherence of B. mojavensis KJS-3 to Caco-2 cells was approximately 51.2±8.14%.

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Keywords:

Bacillus mojavensis KJS-3, characterization, probiotic, industrial application