Seul-A Jung

Effects of Heat, pH, and Gamma Irradiation Treatments on Lipase Inhibitory Activity of Sargassum thunbergii Ethanol Extract

Inhibitory activity of (ST) against porcine pancreatic lipase was assessed after heat treatment, pH changes, and gamma irradiation. This analysis revealed that the ST ethanol extract exhibited high lipase inhibitory activity (37.37%) at 5 mg/mL. The ST ethanol extract was treated with heat at for 10, 30, and 60 min; 80 and for 10 and 20 min; and for 15 min, pH (2, 4, 6, 8 and 10) and -irradiation (3, 7 and 20 kGy). The lipase inhibitory activity of the ST ethanol extract increased in all heat treatments, especially at for 15 min (51.55%) compared with the control. With regard to pH stability, the ST ethanol extract showed no significant changes at pH 4~8, but somewhat decreased inhibitory activity was revealed at pH 2 (26.25%) and 10 (29.93%). On the other hand, the ST ethanol extract was not affected by -irradiation treatment conditions used in this study. These results suggest that ST has a potential role as a functional food agent.

Effects of Autoclave and Microwave Treatments on the Antigenicity of Gliadin in Medium Wheat Dough

The aim of this study was to determine the optimal physical treatment to reduce the antigenicity of gliadin in wheat dough. Medium wheat dough was treated with an autoclave (5, 10, 30, and 50 min at 121 o C, 1 atm), a microwave (1, 5, and 10 min) or both (10, 30, and 50 min/5, 10 min). The proteins in the dough extracts were analyzed by SDS- PAGE and the binding ability of anti-gliadin IgG to gliadin was examined by ci-ELISA and immunoblotting. Results showed that the ability of anti-gliadin IgG to bind to gliadin in wheat dough treated with an autoclave alone or in combination with a microwave was decreased. Especially, it declined to ~77% after autoclaving for 30 min and 35% after both autoclaving for 50 min and microwaving for 5 min. In addition, the intensity of gliadin bands in SDS-PAGE were weakened and anti-gliadin IgG did not recognize gliadin in immunoblotting. However, microwaving alone did not affect the antigenicity of gliadin in wheat dough. These results indicate that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat dough. Moreover, autoclaving in combination with microwaving is more effective for reducing the antigenicity of wheat dough.

Inhibitory Effect of High Hydrostatic Pressure Treatments on Histamine Production in Mackerel Scomber japonicus

【This study investigated the inhibitory effect of high hydrostatic pressure (HHP) treatments on histamine production in mackerel Scomber japonicus. Changes in viable cell counts, histamine contents, pH and VBN of mackerel fillet (stored at

Effect of Sargassum sagamianum Extract on Shelf-life and Improved Quality of Morning Bread

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Effects of Heat and pH Treatments on α-Amylase Inhibitory Activity of Ecklonia cava Ethanol Extract

for 25 days) were examined under HPP (200, 300, and 400 MPa). HPP treatments reduced viable cell counts by 2-3 log cycles during storage. Viable cells of mackerels treated with 400 MPa did not appear for 5 days. Histamine production was nearly suppressed by 300 and 400 MPa HPP treatments after 25 days. Furthermore, mackerels treated with HPP showed significantly lower VBN values compared with the control. Additionally, pH values were not affected by the treatments during storage periods. These results suggest that HPP treatment decreased histamine contents in mackerel muscles. Based on our results, HPP treatment may reduce scombroid fish poisoning by decreasing histamine production in mackerel during

Shelf-Life and Quality of Gamma Irradiated Squid Sundae (a Traditional Korean Sausage)

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Effect of Pine needle Ethanol Extracts on the Inhibitory Activity of Atopic Dermatitis

storage.】

Anti-inflammatory Activity of the Undaria pinnatifida Water Extract

This study was performed to test the effect of Sargassum sagamianum extract (SSE) on shelf-life and improved quality in bread with 0.25, 0.5 and 0.75% added SSE. Bread with added SSE had reduced total microbial counts by 2 log cycles and mold cell counts by 3 log cycles. No changes in moisture content or pH occurred from days 3 to 9. In addition, bread with SSE had a lower yield of malonaldehyde than that of the control as shown by the TBARS assay. Yellowness increased in bread with added SSE, whereas lightness and redness decreased. In the sensory evaluation, taste, total preference, inner shape, and color of the bread containing 0.25 and 0.5% SSE were preferred. These results suggest that the adding 0.25 and 0.5% SSE to bread improved shelf-life and quality.

Trypsin Inhibitory Activity of Ethanol Extracts from Ecklonia cava as Affected by Temperature and pH

This study examined the inhibitory activity of Ecklonia cava (EC) against α-amylase to evaluate the availability of EC extract as a functional food agent. To verify the inhibitory activity of EC against porcine pancreatic α-amylase, potato starch was used as a substrate. This analysis revealed that EC ethanol extract exhibited high α-amylase inhibi-tory activity. For potential application within the food industry, the stability of the activity of EC ethanol extract under various heat and pH conditions was examined. The α-amylase inhibitory activity of EC ethanol extract was not af-fected by the heat and pH treatment conditions used in this study. These results suggest that EC has the potential for development as a functional food agent.Key words: Ecklonia cava, Ethanol extract, α-Amylase inhibitor, Functional food agent

Lipase Inhibitory Mode of Dieckol Isolated from Eisenia bicyclis Ethanol Extract

This study was investigated the effect of gamma irradiation (GI) on the shelf-life and quality improvement of squid sundae (a traditional Korean sausage) stored at room temperature after 0 (control), 10 and 20 kGy doses of irradiation. The total viable cells decreased with increasing irradiation dose, and no viable cells were detected with the doses of 20 kGy. There were no significant changes in pH compared to the control. The volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) values of GI (20 kGy) squid sundae were significantly lower than those of the control. In addition, the induction period for the GI (20 kGy) squid sundae measured by the Rancimat method was higher level than that of the control. In a sensory evaluation, there were no significant differences between the control and GI samples during storage.