A5100450443- Food Quality and Safety Studies
- Nutrition, Health and Food Behavior
- Viral gastroenteritis research and epidemiology
- Phytochemicals and Antioxidant Activities
- GABA and Rice Research
- Agriculture, Soil, Plant Science
- Polyamine Metabolism and Applications
- Fermentation and Sensory Analysis
- Probiotics and Fermented Foods
- Respiratory viral infections research
- Heavy metals in environment
- Tea Polyphenols and Effects
- Seaweed-derived Bioactive Compounds
- Ginger and Zingiberaceae research
- Allergic Rhinitis and Sensitization
- Plant and fungal interactions
- Food Allergy and Anaphylaxis Research
- Botanical Research and Chemistry
- Virus-based gene therapy research
- Heavy Metals in Plants
- Morinda citrifolia extract uses
- Clostridium difficile and Clostridium perfringens research
- Phytoestrogen effects and research
- Identification and Quantification in Food
- Heavy Metal Exposure and Toxicity
World Institute of Kimchi
2015-2024
Institute of World Economics
2023
Korea Institute of Ceramic Engineering and Technology
2017
Kyungpook National University
2016
Catholic University of Korea
2003
Korea Institute of Energy Research
1994
Summary Background Skin colonization or infection with Staphylococcus aureus is known to trigger aggravation of atopic dermatitis ( AD ). However, the exact mechanisms by which S. can worsen are unknown. Objective We investigated whether and how ‐derived membrane vesicles MV s) contribute worsening . Methods Immunohistochemical immunoelectron microscopic analyses were performed detect staphylococcal protein A SPA ) in epidermis lesions. HaCaT cells treated s analysed for expression cytokine...
In this study, the changes in pH, organic acid content, acidity, and salinity of kimchi prepared at 0 days, stored 1–8 weeks 4 10°C, room temperature for two days were analyzed. Organic acids content was analyzed by using analytical technique high-performance liquid chromatography (HPLC). This method also validated quality assurance parameters linearity, limits detection quantification (LOD LOQ), precision, spike recovery experiments. analysis (mg/kg), it found that 10°C showed gradual...
This study aimed to evaluate the safety (hemolysis and enzyme activity), probiotic properties (gastrointestinal tract tolerance, adhesion, hydrophobicity, auto-aggregation), functional characteristics (antimicrobial, antioxidant, β-galactosidase activities) of lactic acid bacteria (LAB), isolated from kimchi, in order select a multifunctional LAB strain for starter culture fermented food. The five strains included Lactobacillus plantarum WiKim83, L. WiKim84, Pediococcus pentosaceus WiKim85,...
Toxic elements (Cd, Pb, and As) accumulate into the environment by industrialization natural phenomena then pass to organisms. Analysis of toxic in food must be accurately carried out on a regular basis so as avoid any adverse impact. Salted foods are difficult samples accurate analysis As is not easy due salt interference. In this study, was without influence salts three types salted via an analytical method, which validated using spiking recovery experiments analyzing certified reference...
Ecklonia cava is a nutrient-rich algae species that contains abundant physiological phytochemicals, including peptides, carotenoids, fucoidans, and phlorotannins. However, elucidation of the antiviral effects this identification new functional ingredients warrant further investigation. This study was aimed at investigating potential anti-hepatitis A virus activities extracts E. prepared in different solvents. were using hot water 70 % ethanol. The antioxidant confirmed by analyzing total...
The present study reports the determination of mineral nutrients and toxic elements sea, rock, roasted bamboo salts from China, India, France, Australia, Nepal, Argentina, South Korea. Mineral including macro (Ca, K, Mg, Na, S), micro (B, Cu, Fe, Sr, Mn, V), trace (Ba, Be, Co, Cr, Ga, Li, Ni, Rb, Se, Zn), (Al, Cd, Cs, In, Pb, Tl) were analyzed by inductively coupled plasma-optical emission spectroscopy (ICP-OES) ICP-mass spectrometry (ICP-MS). detection limits 7.032 (Mg) to 13.915 (S) 0.023...
Quinolizidine alkaloids (QAs) are toxic secondary metabolites of Lupinus plants. This study reports the simultaneous quantification five from angustifolius L. and its processed foods by ultraperformance liquid chromatography with electrospray ionization mass spectrometric detection. After optimizing extraction conditions, analytical method was validated for QAs in lupin beans three major through detection limits, linearity, precision, accuracy. The limits were 0.5–1.7 1.5–5.7 mg kg–1,...
Oxidative stress is a major effector of various diseases; accordingly, antioxidants are frequently ingested in order to prevent or alleviate disease symptoms. Kimchi contains natural antioxidants, and it known that the functional activity varies depending on ingredients fermentation state. Black raspberries (BR) contain bioactive compounds with antioxidant effects. This study investigated liver-protection effects kimchi supplemented black raspberry juice powder (BJP).BJP-added (BAK; at 0.5%,...
Abstract Shrimps cause a significant part of crustacea‐related allergies. It is used in processed foods, including fermented Korean such as kimchi. Even low amounts shrimp allergens can provoke reactions consumers allergic to shrimp. Accurate food labeling the most effective means preventing consumption allergenic ingredients. To validate compliance and minimize risk cross‐contaminations, effectiveness methodologies for detection foods should be compared. Here, seven commercial kits, based...
아질산염과 dimethylamine(DMA)은 발암물질인 N-nitrosodimethylamines(NDMA)의 직접적인 전구물질이다. 본 연구에서는 질산염 함량이 다른 배추가 김치 저장 중에 NDMA, 아질산염, 그리고 DMA 함량 변화에 미치는 영향을 알아보았다. 배추 1(HNC), 2(MNC) 3(LNC)의 아질산염 농도는 각각 47.54±1.07, 10.12±0.31 6.10±0.09 mg/kg이었다. 김치는 세그룹으로 나누었다. 즉 HNC를 사용하여 제조한 HNK, MNC를 MNK LNC를 LNK이다. HNK는 10일과 20일째 수준이 MNK와 LNK의 그것들보다 더 높았다. 모든 김치에서 DMA와 NDMA 함량은 저장기간 동안 감소하였다. 20일까지 LNK보다 높은 함량을 가지고 있었다. 이들 결과들은 배추의 질산염의 내 형성에 현저한 영향력을 있다는 것을 제안하였다.
Although Kimchi has health benefits, food poisoning associated with consumption of been frequently reported. Accordingly, microbiological properties (100 samples) and washing effects on microbial reduction against its ingredients (200 were examined. Total aerobic bacteria, coliforms, Escherichia coli, Bacillus cereus, Clostridium perfringens quantified. In addition, B. Salmonella spp., Enterohemorrhagic E. C. perfringens, Campylobacter jejuni/coli, Staphylococcus aureus, Vibrio...
The electrochemical reduction of coumarin, 7-acetoxy-4-methyl coumarin (AMC), and 7-acetoxy-4-bromomethyl (ABMC), in 0.1 M tetraethyl ammonium perchlorate/acetonitrile solution was carried out by direct current, differential pulse polarography, cyclic voltammetry, controlled potential coulometry. ABMC proceeded through three steps electron transfer coupled with the chemical reactions. color changed to yellow when carbonyl group reduced during 2nd step (-1.8 volts) independented cleavage...
Products of lupin, a leguminous plant belonging to genus Lupinus, have high protein contents and are consumed in Mediterranean Middle East countries. However, quinolizidine alkaloids (QAs) present lupin been reported be toxic for humans animals. Therefore, we carried out quantitative determination the QAs such as sparteine, angustifoline, lupanine, 13-hydroxylupanine, which known major components products. The were determined three products, namely, beans, cookies, drink. analysis was using...
N-Nitrosodimethylamine(NDMA)은 dimethylamine(DMA)과 아질산염이 반응하여 생성되고 김치의 재료 중 하나인 젓갈은 다량의 DMA를 함유하고 있다. 본 연구에서는 김치 저장 NDMA와 그 전구물질 함량 변화에 젓갈의 종류와 양의 영향력에 대해 알아보았다. 젓갈 시료 23건 모두에서 NDMA가 검출되었고 새우젓 9건의 DMA 범위는 16.5~58.9 mg/kg이고, 평균은 30.9 mg/kg이었다. 7건의 멸치액젓에 함유된 21.7~44.4 34.5 김치는 5그룹으로 나누었다. 즉 멸치액젓과 새우젓을 넣지 않은 김치(대조군), 적은 멸치액젓을 넣은 김치(AK1), 많은 김치(AK2), 김치(SK1), 그리고 김치(SK2)로 저장기간 동안 SK2가 SK1보다 함량이 높았고, 10일 후 AK2가 AK1보다 높았다. AK1과 SK1에 함유한 아질산염 함량은 20일에 AK2와 SK2에 함량보다 0과 10일에 NDMA SK2 내에서 SK1 내의 그것보다...