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변명우,이주운,육홍선 경산대학교 생명자원개발연구소 2001 생명자원과 산업 Vol.5 No.-
This study was carried out to evaluate the application of food irradiation technology as a method for reducing food allergy. Bovine α-casein and β-lactoglobulin, hen's egg albumin(ovalbumin), an egg white protein, and a heat stable protein of shrimp, tropomyosin were used as model allergens and was gamma-irradiated in an aqueous state. The changes in allergenic properties of these allergens resulted from gamma irradiation were monitored by Ci-ELISA with serum from each target food-hypersensitive patients. The results provide a new possibility to use irradiation process for reducing food allergy.
정석문,김정한,김동열,육홍선,변명우,이승철 慶南大學校 附設 基礎科學硏究所 2002 硏究論文集 Vol.16 No.-
왕겨에 200, 400, 600, 800 및 1000 Gy의 저선량의 감마선을 조사하여 항산화능의 변화를 관찰하였다. 총 페놀 화합물의 양은 무처리구의 경우 0.184 mM를 나타내었고, 200 Gy로 감마선을 조사하였을 때는 0.215 mM로 약간 증가함을 보였으나 이후 차츰 감소하였다. 전자 공여능은 무처리구에 비해 처리구의 경우 조사 선량별로 조금씩의 차이만 있을 뿐, 조사 선량에 대한 왕겨의 전자 공여능은 유의적인 큰 변화 없이 비슷한 활성을 보였다. Fe^2+-ions 킬레이팅 활성은 무처리구의 경우 68.25%를 나타내었으며, 200, 400, 600 및 800 Cy 에서는 각각 86.45, 85.61, 86.65 및 82.84%로서 무처리구보다는 증가함을 보였으나, 1000 Gy에서는 74.67%로 감소하였다. 지질 과산화 억제능은 무처리구에 비해 처리구는 약간의 증가를 보였으나 효과는 미비하였다. We studied the effect of small-dose of γ-irradiation to rice hull(RH) for its antioxidant ability. The RH was treated with 200, 400, 600, 800, and 1000 Gy of γ-ray at 70 Gy/min. Total phenol amount of unirradiated RH was 0,184 mM, after irradiation at 200 Gy it increased to 0,215 mM, while irradiation above 400 Gy up to 1000 Gy decreased that to unirradiated level. The electron donating ability of RH did not show significant change depend on irradiation. The chelating ability for Fe^2+ of unirradiated RH was 68.25 %, while that of 200, 400, 600 and 800 Gy irradiated RH showed 86.45, 85.61, 86.65 and 82.84 % respectively, but, 1000 Gy was decreased to 74.67 %. According to TBARS analyses, inhibition ability of lipid peroxidation by RH was not affected by γ-irradiation.
Yook, Hong-Sun,Kim, Dong-Ho,Song, Hyun-Pa,Lee, Hyun-Ja,Byun, Myung-Woo The Korean Society of Food Science and Nutrition 2003 Preventive Nutrition and Food Science Vol.8 No.3
Gamma irradiation treatment was performed at the early and mid-fermentation stages of Kimchi preparation. Changes in fermentative microorganisms and lactate dehydrogenase activity during the fermentation periods were investigated to determine proper irradiation point for extending the shelf life of Kimchi. Initial levels of acid producing bacteria and yeast in Kimchi were 10$^4$ CFU g$^{-1}$ and 10$^1$ CFU g$^{-1}$ , and reached up to 10$^{9}$ CFU g$^{-1}$ after 15 days and 10$^{7}$ CFU g$^{-1}$ after fermentation for 30 days at 1$0^{\circ}C$, respectively. The radiation resistance of acid producing bacteria in the earlier stage (D$_{10}$ value was 0.87 kGy) was higher than at the midfermentation stage (after 10 days at 1$0^{\circ}C$, D$_{10}$ value was 0.69 kGy). Microbial growth and lactate dehydrogenase activity were inhibited significantly by gamma irradiation at the early fermentation stage of Kimchi and acidification was effectively delayed during the subsequent storage period. Although the growth of fermentative microorganisms was inhibited by gamma irradiation at the mid-fermentation stage of Kimchi, lactate dehydrogenase activity was maintained and acidification continued during the storage period.
Hong-Sun Yook,Dong-Ho Kim,Hyun-Pa Song,Hyun-Ja Lee,Myung-Woo Byun 한국식품영양과학회 2003 Preventive Nutrition and Food Science Vol.8 No.3
Gamma irradiation treatment was performed at the early and mid-fermentation stages of Kimchi preparation. Changes in fermentative microorganisms and lactate dehydrogenase activity during the fermentation periods were investigated to determine proper irradiation point for extending the shelf life of Kimchi. Initial levels of acid producing bacteria and yeast in Kimchi were 10⁴ CFU g^(-1) and 10¹ CFU g^(-1), and reached up to 10^9 CFU g^(-1) after 15 days and 10^7 CFU g^(-1) after fermentation for 30 days at 10℃, respectively. The radiation resistance of acid producing bacteria in the earlier stage (D_10 value was 0.87 kGy) was higher than at the midfermentation stage (after 10 days at 10℃, D_(10) value was 0.69 kGy). Microbial growth and lactate dehydrogenase activity were inhibited significantly by gamma irradiation at the early fermentation stage of Kimchi and acidification was effectively delayed during the subsequent storage period. Although the growth of fermentative microorganisms was inhibited by gamma irradiation at the mid-fermentation stage of Kimchi, lactate dehydrogenase activity was maintained and acidification continued during the storage period.
Yook, Hong-Sun,Chung, Young-Jin,Kim, Jung-Ok,Kwon, Oh-Jin,Kim, Sung,Byun, Myung-Woo The Korean Society of Food Science and Nutrition 1997 Preventive Nutrition and Food Science Vol.2 No.2
The comparative effects of gamma irradiation an ozone treatment on the microbiological and physicochemical qualities were investigated for the improvement of hygienic quality of aloe powder and bee pollen. Gamma irradiation at 7.5~10kGy could reduce total aerobic bacteria, molds and coliforms below detection levels, but ozone treatment up to 18 ppm for 8hr was not sufficient to eliminate the microorganisms from aloe powder and bee pollen. The physicochemical properties such as fatty acid an amino acid compositions, mineral content, TBA value, barbaloin and pigment contents were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, lipid oxidation and destruction of barbaloin and natural pigments.
Hong-Sun Yook,Young-Jin Chung,Jung-Ok Kim,Oh-Jin Kwon,Sung Kim,Myung-Woo Byun 한국식품영양과학회 1997 Preventive Nutrition and Food Science Vol.2 No.2
The comparative effects of gamma irradiation and ozone treatment on the microbiological and physicochemical qualities were investigated for the improvement of hygienic quality of aloe powder and bee pollen. Gamma irradiation at 7.5~10kGy could reduce total aerobic bacteria, molds and coliforms below detection levels, but ozone treatment up to 18ppm for 8hr was not sufficient to eliminate the microorganisms from aloe powder and bee pollen. The physicochemical properties such as fatty acid and amino acid compositions, mineral content, TBA value, barbaloin and pigment contents were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, lipid oxidation and destruction of barbaloin and natural pigments.
Yook, Hong-Sun,Kim, Kyoung-Hee,Park, Jung-Eun,Shin, Hyun-Jin Institute for Advanced Research in Asian Science a 2010 The American journal of Chinese medicine Vol.38 No.5
<P>The phenolic compounds of many fruits have been known to be efficient cellular protective antioxidants. In this study, antioxidative and antiviral properties of flowering cherry cultivars (Prunus yedoensis, Prunus sargentii, Prunus lannesiana, and Prunus cerasus) in Korea were investigated. The antioxidant property was assayed for specific activities including 2,2-diphenyl-1-picrylhydrazyl (DPPH) hydroxy radical scavenging activity, reducing power capacity, and superoxide dismutase (SOD) like activity. In addition, antiviral activity was determined by inhibition studies on the infection cycle of porcine epidemic diarrhea virus (PEDV), measured as minimum concentration of cherry extracts that inhibited 50% of cytopathic effect (CPE) on PEDV. Our results show that the four varieties of cherries contain substantially high antioxidants and antiviral activities. In particular, P. cerasus contains higher antioxidants and antiviral activities as well as polyphenolic content than other varieties. Our data indicate that Korean native cherry cultivars could be beneficial supplements of dietary antioxidants and natural antiviral agents.</P>