Earticle

Lactococcus species are noninvasive and nonpathogenic microorganisms that are widely used in industrial food fermentation and as well-known probiotics. They have been modified by traditional methods and genetic engineering to produce useful food-grade materials. The application of genetically modified lactococci in the food industry requires their genetic elements to be safe and stable from integration with endogenous food microorganisms. In addition, selection for antibiotic-resistance genes should be avoided. Several expression and secretion signals have been developed for the production and secretion of useful proteins in lactococci. Food-grade systems composed of genetic elements from lactic acid bacteria have been developed. Recent developments in this area have focused on food-grade selection markers, stabilization, and integration strategies, as well as approaches for controlled gene expression and secretion of foreign proteins. This paper reviews the expression and secretion signals available in lactococci and the development of food-grade markers, food-grade cloning vectors, and integrative food-grade systems.

An increase in variance (overdispersion) can occur when a binomial statistical analysis is applied to sensory difference test data in which replicate sensory evaluations (tastings) and multiple evaluators (judges) are combined to increase the sample size. Such a practice can cause extensive Type I errors, leading to serious misinterpretations of the data, especially when traditional simple binomial analysis is applied. Alternatively, the use of beta binomial analysis will circumvent the problem of overdispersion. This brief review discusses the uses and computation methodology of beta binomial analysis and in practice evidence for the occurrence of overdispersion.

Clostridium botulinum spores are widely distributed in nature. Type A and proteolytic type B bacteria produce heat-resistant spores that are primarily involved in most of the food-borne botulism outbreaks associated with low-acid canned foods. Food-borne botulism results from the consumption of food in which C. botulinum has grown and produced neurotoxin. Growth and toxin production of type A and proteolytic type B in canned foods can be prevented by the use of thermal sterilization alone or in combination with salt and nitrite. The hazardousness of C. botulinum in low-acid canned foods can also be reduced by preventing post-process contamination and introducing hazard analysis and critical control point (HACCP) practices during production. Effectiveness of non-thermal technologies such as high pressure processing with elevated process temperatures on inactivation of spores of C. botulinum will be discussed.

To be used as a source of astaxanthin by animals, the red yeast Xanthophyllomyces dendrorhous needs to be dried and the cell wall ruptured. Spray-drying and flat-roller milling successfully prepared the yeast as a feed additive with little loss of astaxanthin. Spray-drying successfully dried the yeast with negligible decomposition of astaxanthin compared to drum-drying. By repeated milling with a flat-roller mill, astaxanthin extracted with ethanol increased from 0.01 to 1.31 mg astaxanthin/g yeast. This method did not decompose astaxanthin in contrast to chemical digestion of the cell wall. Flat-roller milling effectively flattened and cracked the dried cells. Astaxanthin in yeast prepared by spray-drying and flat-roller milling was well absorbed by animals. Specifically, when spray-dried and milled yeast was supplied in the feed (40 mg astaxanthin/kg feed), astaxanthin was successfully absorbed (1,500 ng/mL blood and 1,100 ng/g skin) by laying hens.

Antibiotic resistance of foodborne pathogens adapted to garlic (Allium sativum Linn.) was determined in order to understand the relationship between antibiotic resistance and garlic. The Gram (-) strains of Escherichia coli and Salmonella typhimurium and the Gram (+) strains of Bacillus cereus and Staphylococcus aureus were subcultured consecutively in a garlic broth, and the surviving colonies on the agar were selected as the adapted strains. Minimal inhibitory concentrations (MIC) for 15 antibiotics on the adapted strains were determined on Muller-Hinton Infusion agar. Adaptation to 1.3%(v/v) garlic juice increased MIC for vancomycin, aminoglycoside, and erythromycin on B. cereus, and for ampicillin and erythromycin on E. coli O157:H7. MIC of aminoglycosides, chloramphenicol, and vancomycin on the adapted S. aureus increased. The adapted S. typhimurium was more resistant to penicillin and vancomycin than the non-treated strain. The adapted S. typhimurium and S. aureus lost their antibiotic resistance in non-garlic stress conditions. However, the adapted B. cereus was still resistant to erythromycin and vancomycin, and the adapted E. coli was also resistant to erythromycin. Antibacterial garlic might increase the antibiotic resistance of E. coli, B. cereus, S. aureus, and S. typhimurium and this resistance can continue even without the stress of garlic. Therefore, garlic as a food seasoning could influence the resistance of such pathogens to these antibiotics temporarily or permanently.

This study was to assess the antimicrobial action of 2-hydroxyethyl B-undecenate purified from cumin (Cuminum cymium L.) seed against the oral anaerobe, Streptococcus mutans, which is associated with gingivitis, specifically focusing on the catabolic effect. 2-Hydroxyethyl B-undecenate inhibited the acid production and growth of S. mutans after 30 hr incubation at 50 mM. The glycolysis of S. mutans with glucose as substrate was similarly sensitive to 2-hydroxyethyl B-undecenate, with 70% inhibition of glucose utilization at 5 mM and 90% inhibition at 50 mM. In addition, this substance potently inhibited the glycolysis enzyme, glyceraldehyde-3-phosphate dehydrogenase (GADP); the phosphoenolpyruvate, glucose phosphotransferase (Glucose-PTS); and membrane ATPase, in a concentration dependent manner. The IC50 values for inhibition of GADP, Glucose-PTS, and ATPase were 1, 0.9, and 5 mM, respectively. Furthermore, 2-hydroxyethyl B-undecenate inhibited teeth calcium ion elution by 80% at 50 mM. These results suggest that 2-hydroxyethyl B-undecenate is a potent inhibitor of carbohydrate metabolism and the growth of S. mutans JC-2.

The digestibility of heat- or high-pres sure-treated beef extracts was evaluated with an in vitro simulated gastric digestion model and each sample also underwent immune assay to detect its antigenicity with the sera of beef allergic patients. Heat treatment of the beef extracts considerably decreased their digestibility, whereas high-pressure treatment at 200 MPa improved their digestibility compared with the control, but the difference was not significant. The digestibility of the high pressure-treated beef extract was generally higher than that of the heat-treated samples. Depending on the degree of digestion, the degree of antigenicity of the main beef allergens decreased. On the basis of these results, we hypothesized that the allergenicity of beef could be eliminated if the allergenic proteins are sufficiently digested in the digestive organ, leading to the suggestion that the digestibility of allergenic proteins must be improved in food processing. In conclusion, high-pressure processing is a more acceptable food processing technique for beef considering its digestibility.

To produce fresh-cut fruit products of high quality, the combined effects of postharvest calcium and heat treatment on Tsugaru apple were examined. Whole fruits were treated for 20 min at three different conditions: dipping in 3% CaCI2 solution at 45℃ or ambient temperature, or in heated water at . The calcium content of the apples dipped in CaCI2 solution at 45℃ was higher than that of the control and the non-heated calcium dipping. The fruits with calcium and heat treatment showed the same pattern of respiration rates as the control did during storage. The browning degree of the apple slices increased to approximately 3% after one-day storage, but no significant difference was observed between the treated and untreated apples. The fruits with CaCI2 solution dipping at 45℃ had higher firmness than those with calcium dipping or heat treatment alone.

The effects of ethanol fractions of three different rice grain extracts, Jakwangchalbyeo, Hwasunchalbyeo, and Ilpumbyeo, on apoptotic cell death in the rat hepatoma H4IIE cell line were investigated using the MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] cell viability assay. One hundred mg/mL Jakwangchalbyeo extract significantly reduced cell viability to 69.5, 57.2, and 46.1% within 24, 48, and 72 hr, respectively. Fluorescence-activated cell sorting (FACS) analyses were also performed to characterize the cell death pattern caused by treatment with the rice grain extracts. Apoptotic cell death was clearly observed with time after treatment with the Jakwangchalbyeo extract. In Western blotting analysis, degradation of the 116 kDa poly-ADP-ribose polymerase (PARP) molecule was observed with concomitant formation of an 89 kDa product 24, 48, and 72 hr after treating cells with the Jakwangchalbyeo extract. This indicates that an apoptotic process caused cell death in these cells. In conclusion, red-pericarp Jakwangchalbyeo extract induced apoptotic cell death in H4IIE cells to a larger extent than the other rice extracts.

The effects of food grade fructooligosaccharide (FOS), isomaltooligosaccharide (MOS), galactooligosaccharide (GOS), and inulin on the growth of five strains of bifidobacteria in fermented milk were investigated. Their effect on culture viability during refrigerated storage was also determined. FOS showed the highest growth-promoting activity for all bifidobacteria except for Bifidobacterium bifidum. Growth rates of B. adolescentis, B. breve, and B. infantis were stimulated by oligosaccharides and inulin, whereas B. longum growth was stimulated by the oligosaccharides but not inulin. In contrast, growth of B. bifidum was enhanced only by inulin. Both acetic and lactic acid production by Bifidobacterium spp. was also enhanced in the presence of 5.0% oligosaccharides. The viability of bifidobacteria cultured with oligosaccharides and inulin, particularly with FOS, was significantly higher than control cultures after 4 weeks of refrigerated storage. The utilization of oligosaccharides is likely to enhance the growth rate, activity, and viability of bifidobacteria.

To standardize a manufacturing method and improve the quality of traditional kochujang, eight-types of meju with different shapes (brick, grain) were prepared using Aspergillus oryzae (A.o) or Aspergillus sojae (A.s) alone or in combination with Bacillus subtilis (B.s). The physicochemical characteristics and enzyme activities of the various meju were compared during fermentation for 12 days at 28℃. The moisture content of both the brick- and grain-shaped meju were gradually decreased from an initial content of 50.47 to 54.89% to a content of 12.91 to 16.25% on day 12 of fermentation. The neutral protease activities of the brick-shaped meju ranged from 1.19±0.12 to 1.25±0.28 unit/mL, and were similar for all treatments. The -amylase activities in A.s+B.s treatment of brick-shaped and grain-shaped meju were the highest, 11±0.6 and 9±0.7 unit/mL, respectively. The B-amylase activities ranged from 1.53±0.01 to 1.56±0.02 unit/mL, and were similar for all treatments. The amino type nitrogen content of A.o+B.s brick-shaped meju was the highest, 0.39±0.03%. We confirmed that the brick-shaped meju prepared with A. oryzae and B. subtilis could be used to prepare traditional kochujang to improve the quality of the product.

The chemical reduction of Pseudomonas syringae subsp. phaseolicola alginates produces neutral polymers of D-mannose and L-gulose in source specific ratios. L-Gulose was highly sensitive to degradation by 1N HCl at 100℃. As hydrolysis time increased, gulose recovery decreased to 22% after 4 hr, whereas 98% of the D-mannose was recovered under the same conditions. Thin layer chromatography showed the formation of a second product upon L-gulose acid hydrolysis. This new product had a rate of flow (Rf) value of 0.58, identical to that of 1,6 anhydro-B-D-mannopyranose and very close to that of 1,6 anhydro-B-D-glucopyranose (Rf=0.60). Because of the difference in acid sensitivity between L-gulose and D-mannose, normal acid hydrolytic techniques applied to reduced alginates produces erroneous mannuronic acid (M): guluronic acid (G) ratio's unless one accounts for the differential rates of destruction of each sugar.

The growth responses of six bacterial strains exposed to materials extracted from turmeric (Curcuma longa) rhizomes were examined using impregnated paper disk agar diffusion. Methanol extracts of turmeric rhizomes exhibited strong inhibitory activity against Clostridium perfringens and weak inhibitory activity toward Escherichia coli at 5 mg/disk. However, in tests conducted with Bifidobacterium adolescentis, B. bifidum, B. longum, and Lactobacillus casei, the methanol extract showed no inhibitory response. The biologically active constituent isolated from the turmeric rhizomes extracts was characterized as ar-turmerone using various spectroscopic analyses including EI-MS and NMR. The responses varied according to the dosage, chemicals, and bacterial strain tested. At 2 and 1 mg/disk, ar-turmerone strongly inhibited the growth of C. perfringens and moderately inhibited the growth of E. coli without any adverse effects on the growth of four lactic acid-bacteria. Of the commercially available compounds originating from turmeric rhizomes, curcumin exhibited strong and moderate growth inhibition against C. perfringens at 2 and 1 mg/disk, respectively, and weak growth inhibition against E. coli at 1 mg/disk. However, little or no activity was observed for borneol, 1,8-cineole, and sabinene against all six bacteria strains tested. The observed inhibitory activity of the turmeric rhizome-derived curcumin and ar-turmerone against C. perfringens and E. coli demonstrate one of the important pharmacological activities of turmeric rhizomes.

In order to improve the quality and preservation of nabakkimchi, omija was added as an ingredient to determine its effect on the physicochemical characteristics of kimchi during fermentation, as well as the optimum level of omija extract. Omija extract was prepared from omija seeds by extraction with water for 9 hr at room temperature in concentrations (w/v) of 0.5, 1.0, 1.5, and 2.0% for use as an ingredient in nabakkimchi. The physicochemical characteristics of nabakkimchi containing omija extract were analyzed during fermentation of the product for up to 25 days. Delayed fermentation was observed, particularly in the early stage of fermentation, and was dependent on the concentration of the omija extract, as shown by stabilization of pH decreases and increases in the total acidity. An increased concentration of omija extract also raised the initial total vitamin C content and the reducing sugar content, which both then stabilized thereafter. Delayed development of turbidity within the optimum fermentation period of 16 days, increased redness and total color difference, and an electron-donor effect were also promoted by the omija extract. However, the omija extract also triggered extra tannin production, which leads to an astringent taste, especially at the 1.5 and 2.0% treatment levels.

The physiochemical interactions of 1-methylcyclopropene (1-MCP) and adsorbing agents can be described using a very powerful tool, inverse gas chromatography (IGC). Sorption behavior of 1-MCP on various adsorbing agents was assessed using the profile peaks of 1-MCP at an infinite dilution concentration using the IGC technique. Chromatogram peaks of 1-MCP adsorption were not observed for the adsorbing agent activated carbon. The forms of sorption isotherms followed Henry's law, and behaved according to the binding site theory. Specific retention volume and distribution coefficients for 1-MCP on the adsorbing agents were determined at 50, 60, 70, and 80℃, respectively. Silica gel had a much higher number of binding sites for 1-MCP compared to Tenax-TA and activated clay agents. Meanwhile, activated carbon proved to be a very strong binding agent for 1-MCP based on 1-MCP efficiency experiments on the selected adsorbing agents. However, as a proper means of delivering 1-MCP molecules to fresh food products, activated carbon is not fit for the binding and release of 1-MCP gas under dry or high humidity conditions because activated carbon has a strong affinity for 1-MCP, even when treated with distilled water.

Fishery products were collected in seafood markets located on the southwestern coast of Korea between 2000 and 2004 and examined for the presence of Vibrio parahaemolyticus. This strain was detected in 138 of 843 samples (16.4%) that included dams, eels, crabs, octopuses, and cockles. The number of positive findings for V. parahaemolyticus among fishery products was the highest in dams at 23.6% followed by eels at 22.1%, crabs at 21.1%, octopuses at 18.0%, and cockles at 14.3%. V. parahaemolyticus was detected with overall frequencies of 15.3, 14.8, 13.8, 21.6, and 18.6% from 2000 to 2004, respectively. The monthly occurrence of the organism rapidly increased to over 20% between June and October. The monthly cases of food borne disease caused by V. parahaemolyticus in Korea over the last five years began to increase in August and reached its peak in September. However, the potential for outbreaks of food borne disease caused by V. parahaemolyticus was relatively minor between November and April. Consequently, this study shows that fishery products harvested from June to October must be handled sanitarily in Korea.

The antioxidant and antimicrobial activity of the fermentation extract (PFE) and the 50 and 80% ethanol extracts (PE 50, PE 80) of Pinus densiflora pine needles were evaluated. Electron donating ability, superoxide dismutase (SOD) ability, and antimicrobial activity were observed in PFE; those abilities differed in PE 80 and PE 50, depending on the ethanol concentration used for the extraction. PFE had the highest electron donating ability with a value of 92.20%, while PE 80 and PE 50 had values of 74.66 and 53.47%, respectively. For SOD activity, PE 80 exhibited a slightly higher value of 31.11% compared to that of PFE and PE 50, which were 29.65 and 25.43%, respectively. PFE, PE 50, and PE 80 were all found to inhibit bacteria, and the effectiveness of this inhibition was strongly related to the type of extracts used. PFE showed good antimicrobial effects for all of the tested Gram-positive strains and for most of the tested Gram-negative strains. These results suggest that PFE has superior functionality compared to the ethanol extracts (PE 80, PE 50), in terms of antioxidant and antimicrobial activity. On the basis of these results, pine needle fermentation extracts can be used for industrial applications as a functional material.

The effect of five commercial gums (carboxylmethylcellulose, CMC; guar gum, GG; hydroxypropylmethyl-cellulose, HPMC; locust bean gum, LBG; and xanthan gum) at a concentration of 0.25% on the rheological properties of rice flour (RF) dispersions was investigated in steady and dynamic shear. The steady shear rheological properties showed that RF gum mixture dispersions (5%, w/w) at 25℃ had high shear-thinning flow behavior (n=0.20-0.31) exhibiting a yield stress. Magnitudes of consistency index (K), apparent viscosity (??,100), and Casson yield stress (?oc) of RF-gum mixtures were much higher than those of RF dispersion with no added gum (control). Activation energy values (6.67-10.8 kJ/mole) of RF-gum mixtures within the temperature range of 25-70℃ were lower than that (11.9 kJ/mole) of the control. Dynamic rheological data of log (G', G") versus log frequency (w) of RF-gum mixtures had positive slopes (0.15-0.37) with G' greater than G" over most of the frequency range (0.63-63 rad/sec), demonstrating a frequency dependency. Tan ? (G"/G') values of RF-gum mixtures, except for xanthan gum, were much higher than that of the control.

Semi-quantitative monitoring of Lactobacillus sake and Lactobacillus plantarum, major and minor microorganisms in kimchi, respectively, and Lactobacillus paraplantarum, recently shown to be present in kimchi, was carried out by real-time polymerase chain reaction (PCR). Changes in the 3 species during kimchi fermentation were monitored by the threshold cycle (CT) of real-time PCR. As fermentation proceeded at 15℃, the number of L. sake increased dramatically compared to those of L. plantarum and L. paraplantarum. During fermentation at 4℃, the growth rates of the 3 species decreased, but the proportions of L. plantarum and L. paraplantarum in the microbial ecosystem were almost constant. Considering the CT values of the first samples and the change in the CT value, the number of L. sake is no doubt greater than those of L. plantarum and L. paraplantarum in the kimchi ecosystem. L. sake seems to be one of the major microorganisms involved in kimchi fermentation, but there is insufficient evidence to suggest that L. plantarum is the primary acidifying bacterium.

The effects of ethanol extract from radish seeds on gastrointestinal function in rats were investigated. Rats were divided into 2 groups of 8 rats each, the basal group and the radish seed ethanol extract group. The radish seed ethanol extract group had a significantly decreased gastrointestinal transit time, but a significantly increased fecal weight compared with the basal group. The radish seed ethanol extract group also had significantly higher duodenal villus height and greater colonic mucosal thickness than the basal group. The radish seed ethanol extract group had a greater proliferation of 5-bromo-2-deoxy-uridine (BrdU) immunoreactive cells in the gastric mucosa as well as in the mucosa and submucosa of the small and large intestine than did the basal group. Thus, radish seed ethanol extract may be useful in preventing constipation based on the observation of an increase in fecal weight, a decrease in gastrointestinal transit time, and positive changes in the intestinal mucosa.

Our previous study demonstrated that aqueous ethanolic extract of hardy rubber tree (HRT; Eucommia ulmoides Oliver) leaves potently inhibited glycation, and that two known flavonols and one new flavonol were the active compounds in protein glycation in vitro using the model system of bovine serum albumin and fructose. The aim of this study was to examine the effectiveness of HRT extract and its flavonols against the glycation of hemoglobin (Hb) in primary cultured rat erythrocytes. The extract at 40-400 ug/mL and the flavonols at 0.2-20 ug/mL significantly inhibited Hb glycation in a concentration-dependent manner. They were more effective than aminoguanidine, a well-known inhibitor of glycation. Three flavonols seemed to be responsible for the inhibitory activity of the extract, furthermore, the extract of HRT leaves showed advantages over single isolated flavonols in the inhibition of Hb glycation.

The chemical composition of Smilax china leaves and the quality characteristics of seolgitteok (rice cake) prepared with a water extract of these leaves were evaluated. Sucrose, glucose, maltose, and fructose were found as free sugars in the leaves, while the main fatty acids were stearic and palmitic acids. Glutamic acid and potassium were found at the highest levels among the analyzed amino acids and minerals in the leaves, respectively. On a fresh weight basis, the content of total phenolics and condensed tannin was 1.26 and 0.74%, respectively. As the amount of S. china leaf extract increased, the lightness of seolgitteok significantly decreased (p<0.001) in the rice cake, while redness and yellowness of the cake increased. Texture evaluation showed that springiness, strength, and cohesiveness were higher in rice cakes prepared with 2% S. china leaf extract compared to rice cakes made with 1% extract. At the beginning of the storage period (20℃), there were no significant differences in viable aerobic cell and mold counts among rice cakes, but after four days in storage, a significant reduction in microorganisms was observed in rice cakes prepared with increasing amounts of leaf extract. On sensory evaluation, rice cakes made with 1% water extract from S. china leaves scored the highest on flavor, taste, texture, and overall acceptability.

The protective effect of water extract of ash tree leaves (ALE) against oxidative damages was investigated in paracetamol-induced BALB/c mice. Biochemical analysis of anti-oxidative enzymes, immunoblot analyses of hepatic cytochrome P450 2El (CYP2E1), and the gene expression of tumor necrosis factor (TNF-) were examined to determine the extract's protective effect and its possible mechanisms. BALB/c mice were divided into three groups: normal, paracetamol-administered, and ALE-pretreated groups. A single dose of paracetamol led to a marked increase in lipid peroxidation as measured by malondialdehyde (MDA). This was associated with a significant reduction in the hepatic antioxidant system, e.g., glutathione (GSH). Paracetamol administration also significantly elevated the expression of CYP2E1, according to immunoblot analysis, and of TNF- mRNA in liver. However, ALE pretreatment prior to the administration of paracetamol significantly decreased hepatic MDA levels. ALE restored hepatic glutathione and catalase levels and suppressed the expression of CYP2E1 and TNF- observed in inflammatory tissues. Moreover, ALE restored mitochondrial ATP content depleted by the drug administration. These results show that the extract of ash tree leaves protects against paracetamol-induced oxidative damages by blocking oxidative stress and CYP2E1-mediated paracetamol bioactivation.

Various plant phenolics were assessed for (B-secretase (BACE1) inhibitory activity in order to screen for anti-dementia agents. Among 39 phenolics, eight compounds, 1,2,3-trigalloyl glucopyranoside, acetonyl geraniin, euphorscopin, furosine, helioscopinin A, helioscopinin B, jolkinin, and rugosin E exhibited strong inhibition of BACE1 with IC50 values of 5.87x10-8-54.93x10-6 M. Among them, rugosin E was the most potent (IC50 5.87x10-8 M ). The active compounds were shown to be non-competitive inhibitors by Dixon plot. All the phenolic BACE1 inhibitors except furosin also suppressed prolyl endopeptidase (PEP) activity. However, these phenolic compounds caused less inhibition of a-secretase (tumor necrosis factor a converting enzyme; TACE) and no significant inhibition of other serine proteases such as trypsin, chymotrypsin, and elastase was seen, demonstrating that they are relatively specific to both BACE1 and PEP. No significant structure-activity relationships were found.

Polymerase chain reaction (PCR) method was developed for the specific detection of insect-resistant rice containing cry1Ac gene derived from Bacillus thuringiensis (Bt). Primers were designed from the 35S promoter, NOS terminator, cry1Ac gene, and sucrose phosphate synthase (SPS) for general screening of Bt rice. By sequencing the PCR products from the two putative kinds of Bt rice, we designed a specific primer from the junction region between the cry1Ac gene and the NOS terminator that had been inserted into Bt rice. The construct-specific primer was employed to amplify a 147 bp product in the two lines of Bt rice. No amplified products were observed from the other Bt crops with various Bt genes introduced. In qualitative PCR analysis, the limit of detection was 0.005 ng from genomic DNA of Bt rice. In addition, PCR analysis was performed on 64 kinds of rice presently available in the Korean market, and no Bt rice was detected. This method presented in this paper can be used as a highly sensitive and specific detection method of Bt rice.

Soy protein isolate (SPI) films were supplemented with cinnamaldehyde (CA) at concentrations of 0.1-0.5 mL/5 g SPI. The effects of CA on film color, tensile strength (TS), percent elongation at break (E, %) and water vapor permeability (WVP) of SPI films were investigated. Generally, total color difference (??), WVP, and TS of SPI films increased gradually, while E and TSM decreased significantly (p<0.05) as the amount of cinnamaldehyde in the SPI films increased. Cinnamaldehyde can be used as a potential cross-linking agent for preparing SPI films by improving mechanical strength and water resistant properties.

The effects of raw and processed small black soybean powders on dietary fiber content and gastrointestinal function in rats were investigated. The crude oil, protein, and ash contents of raw small black soybean powder were not significantly different from those of processed small black soybean powders. The germination process increased soluble and insoluble dietary fiber contents significantly, as compared to raw small black soybean powder. The germinated small black soybean powder diet led to a significantly different food intake than the basal diet in both normal and loperamide-induced constipated rats. The body weight gains of the experimental groups, however, were not significantly different from that of the basal diet groups for both the normal and loperamide-induced rats. The gastrointestinal transit times and fecal weights for normal and loperamide-induced rats consuming the processed small black soybean powder diet were significantly different from those on a basal diet. These results suggest that the processes of cooking and germinating the small black soybean might contribute to acceleration of fecal excretion in both experimental normal and constipation model rats.

The root extract of Scilla scilloides (which has been used as a traditional folk medicine in Korea) was evaluated with regard to antimicrobial, anti-inflammatory, and anti-oxidative activities. The roots of S. scilloides were minced and extracted with 95% ethanol (root:ethanol=25:75, w/v). The inhibitory effects of S. scilloides root extract on the growth of Staphylococcus aureus ATCC 35556, Salmonella enteritidis ATCC 12021, Escherichia coli O157:H7, and Candida parapsilosis KCCM 35428 were tested. The results indicate that the antimicrobial effects of both 0.1 and 1.0% extract of S. scilloides were greater against the growth of S. aureus ATCC 35556 and C. parapsilosis KCCM 35428 than the growth of S. enteritidis ATCC 12021 and E. coli O157:H7. The anti-inflammatory effects were evaluated by measurement of the inhibition of hyaluronidase activity in vitro. It appears that both 0.1 and 1.0% concentrations of extract have inhibitory effects on hyaluronidase relative to the control. Finally, the anti-oxidative effect of 1.0 and 10% extract solutions were measured according to the thiocyanate method and were compared with 1.0% BHT. The results indicate that the anti-oxidative effect of 10% S. scilloides root extract (anti-oxidative index (AOI); 72.3±4.2) is not significantly different from that of 1.0% BHA (AOI; 76.8±3.5) (p<0.05). However, it appears that the anti-oxidative effect of S. scilloides root extract is at least three-fold greater than that of BHA when accounting for the amount of dissolved solids in each.

Cheonggukjang, a popular Korean traditional fermented soyfood, was manufactured by fermenting steamed soybeans in a temperature-controlled room by traditional methods in which steamed soy was exposed to rice straw naturally rich in Bacillus species. B. subtilus and B. licheniformis were found to be the major microorganisms present in cheonggukjang made by the traditional method. We analyzed the composition of 12 kinds of isoflavones and their glycosides present in cheonggukjang collected at various fermentation times. Total isoflavone content in raw soybeans was 2,867 mg/kg and this decreased by about 50% during cooking prior to cheonggukjang preparation. However, total isoflavone content changed slightly during 45 hr of fermentation. Total content of isoflavone glycosides, consisting mainly of daidzin, glycitein, and genistin, decreased by about 40% during 45 hr of fermenting cooked soybeans. The contents of tree isoflavones including daidzein, glycitein, and genistein showed a dramatic increase during fermentation in cheonggukjang preparation, with a 2.9-, 54.0-, and 20.6-fold increase in concentration, respectively, by the end of fermentation (45 hr). In conclusion, short-term fermentation of cooked soybeans with Bacillus species caused conspicuous changes in the composition of isoflavone derivatives, and its implication in terms of health benefits deserves further study.

Mevinolin, a fungal metabolite, is a potent inhibitor of 3-hydroxy-methyl-3-glutaryl-coenzyme A (HMG-CoA) reductase, the rate-controlling enzyme in cholesterol biosynthesis. In this investigation, the optimum factors for mevinolin production by Monascus pilosus IFO 480 in soymeal fermentation were studied. The highest yield of mevinolin, 2.82 mg mevinolin per g dry weight, without citrinin (a toxic fungal secondary metabolite) was obtained after 21 days of fermentation at 30℃ at 65% moisture content, particle size 0.6-0.9 mm, and initial substrate pH of 6.0. Mevinolin was present in the fermentation substrate predominantly in the hydroxycarboxylate form (open lactone, 92.1-97.3%), which is currently being used as a hypocholesterolemic agent.