• 한국식품저장유통학회지
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• 제7권3호
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• pp.337-341
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• 2000

천연보존제인 참나무 목초액을 항균제 및 주방기구 세척시 소독제로 활용하기 위하여 식품부패균 및 식중독균에 대한 항균효과를 조사하였다. Paper disc법에 의한 시험결과 모든 시험균주에 대하여 20$m{\ell}$ 첨가시 항균효과를 나타내었으며, 미생물이 첨가된 배지에 참나무 목초액을 70${\mu}{\ell}$ 첨가한 후 $30^{\circ}C$에서 3일간의 배양동안 모든 시험균주의 성장이 완전히 억제되었다. 증류수로 희석한 목초액 50$m{\ell}$에 대수증기까지 배양하여 멸균수로 희석한 대장균을 미량 첨가하여 $20^{\circ}C$에서 10일간 방치한 후 생균수 및 대장균수를 측정한 결과, 대조구에는 그 생균수가 약 $3{\times}10^3$ CFU$2.0{\times}10$ CFU/$m{\ell}$으로 나타났으며, 일반세균은 10일 경과시 대조구에서는 그 수가 $1.9{\times}10^4$ CFU/$m{\ell}$이었으나, 목초액을 500배로 희석한 증류수에서는 $7{\times}10^2$ CFU/$m{\ell}$으로 나타났다. 장염 비브리오균주가 도말된 test plate에 목초액을 분사한후 $30^{\circ}C$에서 24시간 배양한 결과, 8배 희석한 목초액 분사구에서는 균의 성장이 완전 억제 되었고, 10배 희석한 목초액 분사구에서는 다소 균의 성장이 확인됨을 알 수 있었다.

• 한국축산식품학회지
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• 제18권1호
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• pp.42-49
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• 1998

The contents of holocellulose, one of the main components of the wood, were 83.9% in oak wood and 76.9% in apple wood, respectively. Those of hemicellulose were 16.41 and 20.33%, and in lignin 23.0 and 19.7%, respectively. Six species of domestic oak wood and apple wood were considered to be suitable for smoking materials due to the low content of lignin. Benzo(a)pyrene contents in smoke flavoring prepared with oak wood at 150, 400 and 500$^{\circ}C$ were 0. 4, 3. 7 and 5.6$\mu\textrm{g}$,/kg, respectively. The amounts of phenanthrene were 112.7, 131.4 and 255.9$\mu\textrm{g}$/kg, respectively, in each temperature. The amounts of polycyclic aromatic hydrocarbons(PAH) in smoke flavory were in the order of phenanthrene＞anthracene＞pyrene＞benzo(a)anthracene＞chrysene＞benzo(b)fluoranthens＞benzo(a)pyrene Benzo(a)pyrene contents in smoking extracts prepared with apple wood at 150, 400 and 500$^{\circ}C$ were 0.4, 3.3 and 5.5$\mu\textrm{g}$/kg, respectively. Phenanthrene contents in those samples were 72.7, 100.2 and 220.5$\mu\textrm{g}$/kg, respectively. Contents of each PAH showed the same order as in oak wood.

• 동의생리병리학회지
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• 제17권1호
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• pp.85-90
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• 2003

We investigated the effects of Oak smoke flavoring (OSF, Holyessing) on the growth of DU145 and PC-3 human prostate carcinoma cells. OSF treatment resulted in a concentration-dependent growth inhibition in both DU145 and PC3 cell lines. The anti-proliferative effect of OSF treatment was associated with the induction of apoptotic cell death which was confirmed by morphological change such as membrane shrinking, rounding up and chromatin condensation in DU145 and PC-3 cells. DNA flow cytometry analysis confirmed that OSF treatment increased population of apoptotic sub-G1 phase. Furthermore, we observed an increase of pro-apoptotic protein Bax expression and a decrease of anti-apoptotic protein Bcl-2 by OSF treatment in a dose-dependent manner. OSF also induced a proteolytic cleavage of specific target proteins such as poly(ADP-ribose) polymerase (PARP) and β-catenin proteins. The present results indicated that OSF-induced inhibition of human prostate carcinoma cell proliferation is associated with the induction of apoptosis.

• 동의생리병리학회지
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• 제17권5호
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• pp.1309-1314
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• 2003

We examined the effects of Oak Smoke Flavoring (OSF, Holyessing) on the cell proliferation of DU145 and PC3 human prostate carcinoma cell line. OSF treatment resulted in a concentration-dependent inhibition of the cell viability in both DU145 and PC3 cell lines. The anti-proliferative effects by OSF treatment in DU145 and PC3 cells were associated with morphological changes such as membrane shrinking and cell rounding up. DNA flow cytometric histograms showed that population of S phase of the cell cycle was increased by OSF treatment in a dose-dependent manner. Western blot analysis revealed that cyclin B1 and cdc2 proteins were reduced by OSF treatment in DU145 cells, whereas cyclin A was markedly inhibited in PC3 cells. Furthermore, we observed an increase of Cdk inhibitor p16 and p27 protein, and an inhibition of phosphorylation of pRB by OSF treatment in a dose-dependent manner. The present results indicated that OSF-induced inhibition of human prostate carcinoma cell proliferation is associated with the blockage of S phase progression.

• 한국축산식품학회지
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• 제18권3호
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• pp.203-208
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• 1998

The study was carried out to screen mutagenicity of smoking materials for the determination of optimum smoking temperature for meat products. Wood materials employed for smoking were oak and apple trees. Temperatures of the generator for manufacturing of smoke flavoring were set to 250$^{\circ}C$, 400$^{\circ}C$ and 500$^{\circ}C$, respectively. Mutagenic activities of smoke flavoring were assayed according to Ames test using Salmonella typhimurium TA98 and TA 100. In oak wood smoke flavoring, Salmonella typhimurium TA98 without S-9 mix showed strong mutagenic activities at the concentration of 6$\mu\textrm{g}$/plate(250$^{\circ}C$), 4$\mu\textrm{g}$/plate(400$^{circ}C$) and 6$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA100 with S-9 mix showed strong mutagenic activities at the concentration of 10$\mu\textrm{g}$/plate(250$^{\circ}C$), 20$\mu\textrm{g}$/plate(400$^{\circ}C$) and 10$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA98 with S-9 mix showed strong mutagenic activities at the concentration of 30$\mu\textrm{g}$/plate(250$^{\circ}C$), 40$\mu\textrm{g}$/plate(400$^{\circ}C$) and 20$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA100 with S-9 mix showed strong mutagenic activities at the concentration of 30$\mu\textrm{g}$/plate(250$^{\circ}C$), 50$\mu\textrm{g}$/plate(400$^{\circ}C$) and 20$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA100 without S-9 mix showed strong mutagenic activities at the concentration of 10$\mu\textrm{g}$/plate(250$^{\circ}C$), 20$\mu\textrm{g}$/plate(400$^{\circ}C$) and 20$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA98 with S-9 mix showed strong mutagenic activities at the concentration of 30$\mu\textrm{g}$/plate(250$^{\circ}C$), 40$\mu\textrm{g}$/plate(400$^{\circ}C$) and30$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA100 with S-9 mix showed strong mutagenic activities at the concentrations 30$\mu\textrm{g}$/plate(500$^{\circ}C$). Salmonella typhimurium TA100 with S-9 mix showed strong mutagenic activities at the concentration of 30$\mu\textrm{g}$/plate(250$^{\circ}C$), 20$\mu\textrm{g}$/plate(400$^{\circ}C$) and 30$\mu\textrm{g}$/plate(500$^{\circ}C$). From these results, it could be concluded that optimum smoking temperature for meat products should be set below 400$^{\circ}C$, that the compounds like benzo[a]pyrene etc. contain a variety of mutagenic potentials, which could be generated at the higher smoking temperature.

• 한국관광식음료학회지:관광식음료경영연구
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• 제12권2호
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.