FAP (Food, Agriculture, Pharmaceuticals)ukc.ksea.org/UKC2012/pages/FAP.pdflecithin, perfluorocarbon (PFOB), and water compounded emulsions. The mixture was stirred at 1200 rpm for

FAP (Food, Agriculture, Pharmaceuticals)

The Phase Behavior of Perfluorocarbon-based Emulsions Stabilized with 95% Pure Soybean Lecithin

Kyu-Bum Han

Materials Science and Engineering University of Utah

Salt Lake City, UT 84112 [email protected]

Curtis Takagi Materials Science and Engineering

University of Utah Salt Lake City, UT 84112 [email protected]

Agnes Ostafin Materials Science and Engineering

University of Utah Salt Lake City, UT 84112

[email protected]

SUMMARY

Perfluorooctyl bromide(PFOB)-based emulsions are

used in the area of in vivo and in vitro oxygen delivery but

an in depth understanding of the phase behavior of these

systems and how it changes in the presence of salts and

biological substances, the application of physical

treatments, and aging time is not generally available. We

map the ternary phase diagram of a PFOB-lecithin-water

three-component system prepared at room temperature

by high speed stirring of the components mixed over a

range of weight fractions and identify the major phases

that appear. An optimized molar ratio of components that

produced a relatively uniform suspension of submicron-

sized particles was determined by analysis of dynamic

light scattering analyses. The change in sample

characteristics measured by DLS with applied sonication,

autoclave, platform shaker, and introduction of a high ionic

strength mixture of CaCl2 and H3PO4 at pH 8 was

evaluated, as well as how these treatments affected

storage stability.

I. INTRODUCTION

This study obtained a desirable uniform size of

perfluorocarbon (PFOB) surfactant emulsion, a few

blending methods were compared, synthesized CaP

coated nanoemulsion, with narrow size distribution and

filled with PFOB as an oxygen carrier, and evaluated the

stability of the CaP nanoemulsion in the presence of

secondary treatment/additives.

II. METHODS

A ternary diagram of lecithin emulsion. 95% soybean

lecithin, perfluorocarbon (PFOB), and water compounded

emulsions. The mixture was stirred at 1200 rpm for 30

minutes at room temperature; four distinct phases were

discovered. Low solubility of lecithin in PFOB and water

prevented the synthesis of systems of greater than

50wt.% lecithin.

Synthesis of calcium phosphate nanoemulsions from

amalgam to encapsulation of emulsions; the size of the

nanoemulsions became 200 +/-100 nm. 1) hydration, 2)

blending, 3) sizing, 4) initiation, 5) localization, and 6)

encapsulation.

III. RESULT

A. Calcium phosphate coated PFOB/lecithin

Figure 1. TEM images of the CaP coated PFOB/lecithin emulsion at A) 2,850x and B) 60,000x magnification. The enlargement of the CaP coated particle size was 90 (+/-10) with ~10nm CaP coating thickness.

IV. CONCLUSION

The ternary phase diagram of the three component

system was studied in macro-scale; the diagram identified

the four major phases. The optimal molar ratio of lecithin

and PFOB was 0.125 while keeping the size and

distribution in nano-scale by the dynamic light scattering

analyses. The emulsion size reacted with calcium and

phosphorous ions identically except the FWHM. The

evaluated particle sizes of the nanoemulsion and the CaP

nanoemulsion were constant in the platform shaker, but

the nanoemulsion was agitated by sonication and

autoclave while the CaP coating protected from these

physical disturbances.

REFERENCES

1. H. T. Schmidt, M. Kroczynski, J. Maddox, Y. Chen, R.

Josephs, A. E. Ostafin. J. Microecapsul., (2006), 23(7),

769-781.

Antioxidant and Mineral-Chelating Activities of Phosvitin and Its Enzymatic Hydrolysates

Himali Samaraweera1, Eun Joo Lee

2, and Dong U Ahn

1,3,*

1Department of Animal

Science, Iowa State

University, Ames, IA

50011, USA;

2Department of Food and

Nutrition, University of

Wisconsin-Stout, Menomonie,

WI 54751, USA;

3Department of Agricultural

Biotechnology, Major in

Biomodulation, Seoul

National University, Seoul

151-921, Korea

Abstract

The antioxidant and mineral-binding activities of phosvitin and enzymatic hydrolytes of

phosvitin were determined. Phosvitin was pre-treated at 100 oC for 1h and then hydrolyzed using

alkalase, thermolysin and Multifect® P-3000 for 6h. The antioxidant activity of phosvitin and

enzymatic hydrolytes were determined using an oil emulsion system, and their mineral-binding

activities were determined in Tris-maleate buffer (pH 6.8). Phosvitin and its hydrolysates showed

a powerful antioxidant effect in iron-induced oxidation in an oil emulsion system. The phosvitin

hydrolysate produced with Multifect® P-3000 showed the best antioxidant activity while that

with thermolysin had the lowest activity. The hydrolysates obtained from pre-treated phosvitin

showed significantly lower Fe-binding activity than phosvitin and hrdolysates of native

phosvitin. Hydrolysates of phosvitin showed different levels of Fe-binding and Cu-binding

activities depending upon the enzymes used. Phosvitin significantly reduced the solubility of

calcium in solution, but phosvitin hydrolysates increased it. Pre-treatment of phosvitin before

enzymatic hydrolysis significantly improved the Ca-solublizing activity of phosvitin

hydrolysates, indicating that pre-treatment of phosvitin can be helpful in producing Ca-carriers

or Ca-solublizing agents from phosvitin.

Introduction

Due to potential hazardous effects of synthetic antioxidants on health and trends to avoid

synthetic food additives, the use of natural antioxidant has been increased dramatically in recent

years. Peptides derived from proteins showed a great possibility to be used as natural

antioxidants in food systems. Many enzymatic hyrdolysates have been examined and proven to

have potent antioxidant activities have been evaluated for their antioxidant activities. In addition,

mineral-binding peptides have been considered as useful nutraceuticals since they can enhance

the bioavailability and absorption of minerals in the intestine. Phosvitin is a highly

phosphorylated protein in egg yolk that shows a very strong affinity to bivalent metals. Phosvitin

is considered nutritionally negative since it causes poor bioavailability of iron due to its ability to

form insoluble iron complex within the digestive track. If phosvitin is fragmented to

phosphopeptides using enzymes, however, phosphopeptides can form soluble organophosphate

salts. In addition, the negative charges of phosphate groups and side chains of phosphopeptides

make them resistant to the gastrointestinal enzymatic digestion, which makes them much suitable

to be used as carriers of metal ions. The antioxidant effects of protein hydrolysates depend upon

the enzymes utilized for the production of hydrolysates. However, different enzymatic

hydrolysates of phosvitin and their antioxidant and mineral-binding activities are yet to be

discovered. The objective of present study was to investigate the antioxidant activity and

mineral-binding activity of phosvitin and different enzymatic hydrolytes of phosvitin in model

systems.

2012’ UKC annual meeting abstract

Use of egg white and/or yolk in non-dairy creamers to improve their protein content

E. J. Lee1 and D. U. Ahn

2,3,

1Department of Food and Nutrition, University of Wisconsin-

Stout, Menomonie, WI 54751 E-mail: [email protected] and 2Department of Animal

Science, Iowa State University, Ames, Iowa 50011-3150. E-mail: [email protected], 3Department of Agricultural Biotechnology, Major in Biomodulation, Seoul National

University, Seoul 151-921, Korea.

Abstract

Many poor mothers in Asian and African countries feed their babies with non-

dairy coffee creamers as a substitute for breast milk because they cannot produce enough

breast milk for their babies due to moms’ malnutrition conditions and the prices of infant

milk formulae are too expensive for them. However, feeding non-dairy coffee creamers

to the poor infants cause more severe malnutrition problems because of the low

nutritional value of non-dairy creamers. The objective of this study was to develop a non-

dairy creamer using egg white and/or yolk along with a blend of soy proteins to improve

its nutritional content and minimize cost. Emulsions of 9 non-dairy creamer formulae

were spray dried, packaged in oxygen permeable zipper bags and stored at 22 oC for 3

months. Solubility, emulsion stability, lipid oxidation, volatile profiles, lutein and choline

content, fatty acid composition, and sensory characteristics of the non-dairy creamers

were analyzed after 0, 1, 2 and 3 months of storage. The results were compared with

those of commercial non-dairy creamers. The protein contents of all formulae were about

8.5%, similar to breast milk. Emulsion stability, the amounts of oleic and linoleic acids,

and choline contents increased as the amount of yolk increased in the formulae. The

amounts of lutein were small (< 4 µg/g sample) and about 80% of them was destroyed

during the 3-month storage. The overall acceptability of the non-dairy creamers was

closely related to the intensity of egg flavor/odor. Water temperature was the most

important issue in dissolving the spray-dried non-dairy creamers and the optimal water

temperature was between 45 oC and 80

oC. Higher amounts of yolk and soy protein

combinations in place of egg white reduced the cost of the products significantly and

those products contained much better and balanced nutrients content than the commercial

non-dairy creamers.

Key words: a non-dairy creamer, dried egg white and yolk, nutritional contents.

mailto:[email protected]:[email protected]

Quorum Sensing regulates Motility and Flagella Production of Vibrio vulnificus, a Model-Foodborne Pathogen

Seung Min Kim

Seoul National University National Research Laboratory of

Molecular Microbiology and Toxicology, Department of

Agricultural Biotechnology, 1 Gwanak-ro, Gwanak-gu, Seoul

151-921, South Korea [email protected]

Dong Hwan Lee Seoul National University

National Research Laboratory of Molecular Microbiology and Toxicology, Department of



Sang Ho Choi Seoul National University

National Research Laboratory of Molecular Microbiology and Toxicology, Department of



SUMMARY

A single polar flagellum and motility are

potential virulence factors of V. vulnificus, a

foodborne pathogen. In the present study, the

functions of FlhF and regulatory characteristics of

the flhF expression of V. vulnificus were

investigated. A deletion mutation of FlhF abolished

motility, flagella formation, and flagellin synthesis,

and introduction of flhF in trans complemented the

defects. The flhF mutant revealed decreased

expression of the class III and IV flagella genes,

indicating that FlhF is a key regulator for the flagella

biogenesis of V. vulnificus. The influence of global

regulatory proteins on the expression of flhF was

examined, and SmcR, a LuxR homologue, was

found to downregulate the flhF expression at the

transcriptional level. SmcR represses the flhF

expression only in the stationary phase of growth

and exerts its effects by directly binding to the flhF

promoter region. Finally, an SmcR binding site,

centered at 22.5-bp upstream of the transcription

start site, was identified by a DNase I protection

assay. The combined results demonstrate that

quorum sensing influences the motility and flagella

biogenesis of V. vulnificus through modulating the

expression of FlhF in a growth phase-dependent

manner.

REFERENCES

1. Correa, N. E., Peng, F. & Klose, K. E.

(2005). Roles of the regulatory proteins

FlhF and FlhG in the Vibrio cholerae

flagellar transcription hierarchy. J Bacteriol

187, 6324-6332.

2. Kusumoto, A., Kamisaka, K., Yakushi, T.,

Terashima, H., Shinohara, A. & Homma, M.

(2006). Regulation of polar flagellar

number by the flhF and flhG genes in

Vibrio alginolyticus. J Biochem 139, 113-

121.

3. McCarter, L. L. (2001). Polar flagellar

motility of the Vibrionaceae. Microbiol Mol

Biol Rev 65, 445-462.

4. Moisi, M., Jenul, C., Butler, S. M., New, A.,

Tutz, S., Reidl, J., Klose, K. E., Camilli, A.

& Schild, S. (2009). A novel regulatory

protein involved in motility of Vibrio

cholerae. J Bacteriol 191, 7027-7038.

5. Jeong, H. S., Lee, M. H., Lee, K. H., Park,

S. J. & Choi, S. H. (2003). SmcR and cyclic

AMP receptor protein coactivate Vibrio

vulnificus vvpE encoding elastase through

the RpoS-dependent promoter in a

synergistic manner. J Biol Chem 278,

45072-45081.

Food Safety Assessment of Insect-resistant Transgenic Rice Developed in Korea

Hyo Jin Kim

National Academy of Agricultural Science, Rural Development

Administration, Suwon 441-707,

Republic of Korea [email protected]

Yun Soo Yeo National Academy

of Agricultural Science, Rural Development



Si Myung Lee National Academy




Jaekwang Kim National Academy




Hyun Suk Cho National Academy




The insecticidal toxin gene of Bacillus

thuringiensis (Bt) is one of the most commonly used

in the development of genetically modified (GM)

crops. The Bt gene is a synthetic Cry1Ac composed

of optimal codons for plants, and the Bt protein is

targeted to the chloroplast by a transit peptide. GM

crops are gaining more and more interest, since

they represent an effective and promising way to

improve a wide range of food characteristics,

including production, nutritive value, and shelf life.

On the other hand, concern has been raised about

the safety aspects of GM crops. In Korea, GM rice

containing modified Cry1Ac1 (mCry1Ac1) was

developed by the Rural Development Admistration.

The purpose of this study was to evaluate the food

safety of insect-resistant GM rice developed in

Korea. First, we have applied an immunoassay

method to detect GM rice containing mCry1Ac gene

isolated from Bt. The level of mCry1Ac expression

was evaluated by Enzyme-linked immunosorbent

assay. The consistency of mCry1Ac protein

concentration reflects the inherent stability of

transgenic protein expression across multiple

backcross generations (0.65~0.69 mg/gdw in mCry

1Ac protein). Second, The mCry1Ac query

sequence showed no significant sequence

homology to any proteins identified as, or known to

be, toxins. An acute oral toxicity study in the mouse

also demonstrated mCry1Ac to be nontoxic. Third,

the mCry1Ac amino acid sequence was compared

to the Allergen Online Database to determine if it

has significant sequence identity to proteins known

or suspected to be allergens. mCry1Ac does not

share overall sequence homology with any known

allergenic protein. Last, there was no significant

difference between GM and non-GM in nutritional

properties. This study provides guidance on how to

assess the safety of GM foods derived from GM

crops.

Table 1: mCry1Ac1 Protein Level in Leaves from

Multiple Generations of GM rice

Protein Gener-

ation Weight (mg/g)

Dry Fresh

mCry1Ac1

T3 0.69±0.02 0.23±0.01

T4 0.65±0.07 0.21±0.02

T5 0.66±0.09 0.22±0.03

T6 0.67±0.01 0.21±0.00

Estimating the contribution of CO2 emissions for the enhanced NH3 emissions from dairy

lagoon waste liquid

Sang R. Lee, Scott A. Bradford, and Scott R. Yates

USDA-ARS, U.S. Salinity Laboratory, Riverside, CA

There are many uncertainties for determining greenhouse gases (GHGs) including

ammonia (NH3) emissions from animal feeding operations (AFOs). Most waste liquid

storage ponds attached by the intensive AFOs have an anaerobic condition. Enhanced

NH3 emissions under continuous release of different acidic and basic gases were

considered that main buffer components controlling the pH in the animal wastewater are

total inorganic carbon (TIC = [H2CO3*] + [HCO3

-] + [CO3

2-], where [H2CO3

*] = [CO2] +

[H2CO3]), total ammonium nitrogen (TAN = [NH3] + [NH4+]), and total acetic acid (TAc

= [CH3COOH] + [CH3COO-]). The reaction flask chamber technique is used for

measuring CO2 and NH3 emissions to compare the HCO3-/NH4

+ different molar ratios in

test solutions. The comparisons will help to understand the enhanced gas emissions from

animal waste water. This study will present the preliminary results from dairy lagoon

waste liquid and synthetic test solutions for measuring gaseous emissions on controlled

conditions: pH 7.6 and 20 Celsius.

THE PROTECTIVE EFFECTS OF ENZYMATICALLY MODIFIED CITRUS FLAVONOIDS ON

ALCOHOLIC LIVER INJURY

INWOOK CHOI AND HO-YOUNG PARK

Korea Food Research Institute

[email protected]

Objectives Alcoholic liver disease (ALD) is the leading cause of liver injury in modern dietary life. It can be

caused by a prolonged or a large intake of alcohol in a short period of time. This study aimed to investigate

effects of oral administration of citrus flavonoids and their enzymatically modified ones on suppressing alcoholic

liver injury.

Methods Hesperedin and narirutin were extracted from Citrus unshiu by ultra-sonication and further purified.

These citrus flavonoids (CFs) were subjected to glycosylation (G-CFs) and de-rhamnosylation (CFs-glc) by

enzyme treatments for enhancing bioavailability of CFs and fed on ICR mouse along with ethanol for 8 weeks.

Fig. 1. Process of G-CFs and CFs-glc from citrus flavonoids

Lipid contents and liver enzymes such as GOT and SLP in serum were measured. Hepatic injury was estimated

by measuring lipid peroxidation, glutathione (GSH), catalase activity and proinflammatory cytokines in hepatic

tissues as well as histological observation.

Results Administration of CFs, G-CFs, or CFs-glc along with alcohol significantly suppressed increases in

prognostic parameters of hepatocellular injury. Especially, G-CFs and CFs-glc fed groups maintained MDA, GSH

levels and catalase activity in hepatic tissues close to those of normal diet fed group. Abrupt increases in

inflammation related cytokines such as IκB-a, TNF-α, IL-1β and IL-6 in hepatocytes by chronic alcohol uptake

were significantly suppressed by co-administration of G-CFs and CFs-glc.

Fig. 2. Changes in TNF-α and IL-6 in hepatocytes of CFs, G-CFs and CFs-glc fed groups

Conclusion Our results indicate that administration of CFs can alleviate alcohol induced liver injury through

preventing lipid formation, protecting antioxidant system and suppressing induction of inflammation in

hepatocytes. Furthermore, effectiveness on suppressing alcoholic liver injury was more notable in G-CFs and

CFs-glc than CFs suggesting that functional properties of CFs can be improved by enzymatic modifications.

References

• Lieber, C. S., 2005. Metabolism of alcohol. Clinics in liver disease 9, 1-35.

• Zakhari, S., 2006. Overview: how is alcohol metabolized by the body? Alcohol research & health 29, 245-254.

Preparation of Aqueous Beta-Carotene Nano-Dispersions using High Amylose Starch dextrin

Seung-Taik Lim Jong-Yea Kim Korea University Washington State University

Seoul, Korea 136-701 Moscow, ID 83844-2312

[email protected] [email protected]

,

SUMMARY

Water-insoluble β-carotene could be dispersed as

nanoparticles in aqueous media by blending

immiscible phases of aqueous dextrin and organic

β-carotene solutions.

ABSTRACT

Aqueous dispersions of β-carotene nano-particles

were prepared by using a dextrin prepared from

high amylose maize starch through a simple

blending process with immiscible phases of

aqueous dextrin and organic β-carotene solutions.

A gradual evaporation of organic solvent (isopropyl

ether) used to dissolve β-carotene during stirring

left an aqueous dextrin solution in which β-carotene

particles were dispersed. Proper control of the solid

concentrations (i.e. dextrin 0.4% and β-carotene 6

mg) effectively induced the complex formation

between the dextrin and β-carotene whereas an

excess amount of β-carotene (over 8 mg) induced

its crystallization. Hydrodynamic size of the

complex particles could be decreased to nano-scale

(16~30 nm) by a mild ultrasonication. The nano-

particles contained β-carotene at approximately

30% in solid weight basis. X-ray diffraction analysis

revealed that the complex was mostly amorphous,

but melted irreversibly under differential scanning

calorimetry. The aqueous β-carotene dispersion

remained homogeneous for an ambient storage

over 3 weeks with improved stability against

oxidation. The complex formation with starch

dextrin could be used a tool to disperse

hydrophobic compounds in water as nano-particles

with improved stabilities against oxidation and

enzymatic digestion.

Fig. 1. Aqueous dispersion of β-carotene after

complex formation with dextrin (Control: processed

without dextrin).

REFERENCES

1. 1. Kim, J.-Y., & Lim, S.-T. Complex formation

between amylomaize dextrin and n-butanol by

phase separation system. Carbohydrate Polymers,

Vol. 82(2), pp. 264-269. 2010.

2. Kim, J.-Y., Yoon, J.-W., & Lim, S.-T. Formation

and isolation of nanocrystal complexes between

dextrins and n-butanol. Carbohydrate Polymers, Vol.

78(3), pp. 626-632. 2009.

mailto:[email protected]:[email protected]

Effects of cetylpyridinium chloride or hot water spray on broiler carcasses decontamination

IKSOON KANG

Department of Animal Science/Food Science and Human Nutrition, Michigan State University

474 S. Shaw Lane, East Lansing, Michigan 48824, USA

SUMMARY

Chickens are known to harbor many bacteria, including Salmonella, Campylobacter, and Escherichia coli. According to recent reports from the Centers for Disease Control and Prevention, the incidence of foodborne salmonellosis has remained constant for the last 20 years, with Salmonella and Campylobacter now recognized as the top two causes of bacterial foodborne illness in the US and other developed countries. Three of the most important questions that have not been fully answered are: 1) What type of attachment is most likely to lead to foodborne illness? 2) How rapidly can newly-introduced bacteria penetrate into poultry skin during processing? 3) What intervention steps can be implemented to minimize bacterial attachment and survival? The objective of this study was to evaluate the efficacy of cetylpyridinium chloride or hot water spray (HWS, 70°C for 1 min) on prior-chill carcass for decontamination of bacterial cells.

For each of 4 replications in test I, 15 broilers were collected from a commercial processing line after evisceration, after spraying with cetylpyridinium chloride (a cationic disinfectant), and after air chilling or water immersion chilling (WIC). All carcasses were quantitatively examined for mesophilic aerobic bacteria, Escherichia coli, coliforms, Campylobacter as well as for the prevalence of Salmonella and Campylobacter. No significant differences (P > 0.05) were seen between air and water chilling for E. coli or coliforms or for the incidence of Salmonella and Campylobacter. Lower numbers of Campylobacter were recovered from WIC than from air-chilled carcasses (P < 0.05), but the incidence of Campylobacter on WIC carcasses was similar, suggesting that some Campylobacter organisms were injured rather than killed during WIC. In-line spraying with the disinfectant effectively decreased the incidence of Salmonella and Campylobacter on prechilled carcasses; however, cells presumably injured by the sanitizer recovered during chilling.

For each of 4 replications in test II, skin

samples from 5 broilers were taken aseptically at 3 processing stages – after bleeding (feathers removed manually), after evisceration (with/without hot water spray), and after water chilling. Broiler skins were quantitatively examined for loosely- (by rinsing the skin), firmly- (by stomaching the rinsed skin) and internally-attached (by grinding the rinsed/stomached skin) mesophilic aerobic bacteria (MAB) and Campylobacter as well as for the prevalence of Salmonella and Campylobacter. The broiler skins that were not received HWS treatment possessed the highest (6.4 – 6.6 log CFU/g), the intermediate (3.8 – 4.1 log CFU/g) and the least (2.8 – 3.5 log CFU/g) MAB populations (for loose, firm, and internal attachments), after bleeding, after evisceration and after chilling (P < 0.05), respectively. When the HWS was applied after evisceration, more than 1 log unit of MAB was reduced immediately after the exposure and after chilling. Compared to MAB, the contamination of Campylobacter was low (1.7 – 2.6 log CFU/g) after bleeding, but the level remained constant throughout the processing steps, regardless of HWS. The incidence of Salmonella and Campylobacter was generally increased after evisceration and decreased after chilling. The HWS significantly reduced the prevalence of Salmonella after chilling (P < 0.05), but not for Campylobacter except the loosely attached cells. After hot water exposure, however, a partially cooked appearance was detected on the skin and breast surface on broiler carcasses.

In general, the hot water spray was effective on reduction of MAB cells and Salmonella prevalence, but less effective on the prevalence of Campylobacter, thermophilic or thermo-tolerant cells. More research is required to effectively eliminate pathogenic organisms on carcasses especially for the internalized cells and Campylobacter without apparent visual defects.

Effects of Irradiation of Shell Eggs on Physicochemical and Functional Properties of Egg White

Byungrok Min

University of Maryland Eastern Shore 2113 Food Science & Technology

Princess Anne, MD 21804 [email protected]

Authors’ list Dong Uk Ahn, Iowa State University, USA

Kichang Nam, Suncheon Nat’l University, Korea Cheorun Jo, Chungnam Nat’l University, Korea

SUMMARY

Irradiation at the lowest dose (2.5kGy) caused

marginal or no changes in the physicochemical and

functional properties examined in liquid egg white

but decreased its viscosity significantly. The results

suggested that the low dose irradiation may

improve not only food safety of egg white and its

related products, but also efficiency of egg pro-

cessing such as separation of egg yolk and white,

transportation of egg white in the processing plant,

spray-drying, etc. due to its viscosity-lowering effect.

Therefore, irradiation of shell eggs at lower doses

can be a valuable tool for egg processing industry.

I. INTRODUCTION

Irradiation is one of the most effective non-

thermal decontamination technologies to control

Salmonella contaminations in shell eggs and egg-

containing products which are the most significant

sources of Salmonella infection. However,

irradiation can facilitate the production of free

radicals which can oxidize egg white proteins and,

consequently, cause changes in physical, chemical,

and functional properties of egg white, including

viscosity, production of volatiles, foaming and

thermal gelation properties, etc. These changes of

egg white significantly impact on quality of many

food processing products such as bakery and

confectionery products. Yet, the effect of irradiation

on such properties of egg white is controversial.

II. Objectives

The objective was to investigate changes in

physicochemical and functional properties of liquid

egg white by irradiation with different doses and

during post-irradiation storage.

III. Materials and Methods

After shell eggs were irradiated at 2.5, 5, and

10 kGy using a linear accelerator, egg white was

separated from egg yolk. A part of egg white was

cooked in cellulose casing with 25 mm in diameter.

Both liquid and cooked egg white samples were

stored in a refrigerator at 4°C for 14 days. Turbidity,

pH, viscosity, foaming capacity, foam stability, and

volatile profiles of liquid egg white and color and

textural profiles of cooked egg white were

determined at 0, 7, and 14 days of storage.

IV. Results and Discussion

Irradiation increased the turbidity but decreased

viscosity of liquid egg white. Foaming capacity and

foam stability were not affected by irradiation at lo-

wer dose (2.5 kGy), but were deteriorated at higher

doses (≥ 5.0 kGy) irradiation. Sulfur-containing vol-

atiles were generated by irradiation and their am-

ounts increased as the irradiation dose increased.

However, the sulfur volatiles disappeared during st-

orage under aerobic conditions. Lightness (L*-value)

decreased, but greenness increased in cooked egg

white in irradiation dose-dependent manners. All te-

xtural parameters (hardness, adhesiveness, cohesi-

veness, chewiness, and resilience) of cooked egg

white increased as the irradiation dose increased,

but those changes were marginal. These changes

in physicochemical and functional properties of egg

white may be due to fragmentation, aggregation,

and/or cross-linking of proteins caused by free

radicals from radiolysis of water molecules.

V. Conclusion

Our results indicated that irradiation of shell egg

at lower dose (≤ 2.5kGy) had little negative impact

on the physiochemical and functional properties of

liquid egg white, but can improve the efficiency of

egg processing due to its viscosity-lowering effect.

Therefore, low dose irradiation of shell egg could be

beneficial for egg processing industry and the

safety of food products including liquid egg white

can be improved.

Development and characterization of oxygen scavenging nanoparticles

Youngjae Byun Clemson University

B221 Poole & Agric Center Clemson University, Clemson, SC 29634

[email protected]

SUMMARY

Oxygen scavengers can reduce microbial growth, the development of off-flavors, color and flavor changes, and nutritional losses in many food products by removing oxygen in package headspace. During the past 30 years, various oxygen scavengers have been investigated by the food packaging industry. Oxygen scavenging sachets using iron powder have been traditionally used in packaging industry. However, there are several disadvantages to the oxygen scavenging sachet. The sachets pose a potential risk of breakage/leakage of the scavenging material and localized scavenging capability. To confront these problems, oxygen scavengers could be incorporated into food packaging materials.

Unlike oxygen scavenging sachets, oxygen scavenging films required an activation system to prevent the initiation of the oxygen scavenging reaction with atmospheric oxygen prior to its intended use. Many patents have been issued utilizing UV light as an activator to trigger oxygen scavenging reaction. UV triggered oxygen scavenging films are usually comprised of an oxygen scavenger, a transition metal catalyst, and a photoinitiator. However, one limiting factor with this type of activation system is a significant reduction in packaging line speed. In addition, there is a substantial cost increase due to the high cost of photoinitiator and the operation and maintenance costs of the UV machine. Therefore the development of a new oxygen scavenging system that doesn’t require a UV activation step should be valuable to the food packaging industry.

Another key issue in oxygen scavenging technology is the utilization of natural compounds as the basis for the oxygen scavenger. One potential compound is α-Tocopherol. It has been incorporated into the polymer materials as a stabilizer and as an antioxidant in controlled release packaging materials to reduce the oxidation in food products.

In this research, α-Tocopherol-loaded PCL

nanoparticles (NP) were prepared. The influences

of iron chloride (II), water, and thermal processing

on oxygen scavenging capability were investigated.

NP without iron chloride (II), moisture, and thermal

processing had no oxygen scavenging effect.

However, oxygen content (%) in the cup headspace

of 20.9% decreased to 20.4% when the oxygen

scavenging system contained NP, water, and iron

chloride (II). The oxygen content (%) decreased

further to 19.5% when water was eliminated from

the mixture. Results indicated that NP and iron

chloride (II) in oxygen scavenging system can be

used as a heat activated oxygen scavenger.

Figure 1: SEM image of nanoparticles

REFERENCES

1. Rooney, M. L. Active food packaging. In Active

food packaging, Rooney, M. L., Eds.; Blackie

academic and professional: New York, USA,

1995. pp 74-110.

2. Speer, D. V. Photoinitiator blends for high

speed triggering. 2006, US patent 7,153,891.

mailto:[email protected]

Linking zinc bioaccumulation with physiological and life history endpoints in a mayfly–periphyton (semi) life cycle test

Kyoung Sun Kim

North Carolina state University, Department of Environmental and Molecular Toxicology 850 main campus dr. Raleigh, NC 27606

[email protected]

David B. Buchwalter North Carolina state University, Department of Environmental and Molecular Toxicology 850 main campus dr. Raleigh, NC 27606

[email protected]

SUMMARY

The largest step in the incorporation of most

trace metals into food webs typically occurs at the

base of the food web. In streams, periphyton

serves as a major source of food to scraping and

grazing invertebrates (Peterson and Jones 2003;

Doi et al. 2006), and can be a sink for trace metals

(Farag et al. 1998; Ancion et al. 2010). We

investigated the movement of zinc from solutions

into periphyton after a series of pulsed exposures.

With 65-Zn as a tracer, we exposed periphyton to

nominal concentrations of 2, 10 and 20 µg/L with

four replicates per treatment concentration. Water

was assayed for radioactivity daily. Because Zn

concentrations rapidly declined in water, we

renewed exposure chambers with appropriate Zn

additions every 2 days (Exp. 1 for larvae) or daily

(Exp. 2 for life cycle). After the 3rd

or 4th addition of

Zn, we allowed Zn concentrations to equilibrate with

the surrounding water for an additional 8 days in

Exp.1 and moved periphyton to clean water or

exposure chambers in Exp. 2. On average,

periphyton bioconcentrated zinc 9,031 ± 3,151-fold

(Exp.1), 2,998±897-fold (Exp.2 -1st round of plate

loading) and 6,277±3,239-fold (Exp.2-2nd

round of

plate loading) above each average aqueous Zn

concentrations. 1-day old mayfly larvae were added

to these exposures (n=15 and 20/chamber, 4

replicate chambers per zinc treatment) for Exp. 1

and Exp.2, respectively. Mayfly larvae or adult

were significantly enriched in Zn relative to their

diets. In the Exp.1, larvae from two replicates from

each treatment group (plus controls) harvested to

examine the expression of genes relevant to

oxidative stress and ion trafficking using recently

published gene sequences developed in our lab:

catalase (HM171923), CuSOD (HM171924),

MnSOD (HM171925) and ATPase (JN974915) with

18SrRNA (HM132045) and β-Actin (HM135950) as

reference genes but there were no significant

differences between control and treatment. In the

Exp.2, all replicates were allowed to develop to

adulthood, where growth, fecundity and

survivorship endpoints have been recording and

gene expression studies are ongoing. Maternal

transfer of Zn to eggs was 26.5±9.34% on average

and did not vary with tissue Zn concentration.

Separate studies of dissolved uptake and efflux

kinetics will be presented to examine the relative

importance of dissolved and dietary exposure

pathways. Together, these studies will link

molecular and organismal levels of biological

organization in a mayfly exposed to zinc under

ecologically relevant exposure scenarios (exposure

levels, routes and durations).

REFERENCES

1. A.M. Farag, D.F. Woodward, J.N. Goldstein, W.

Brumbaugh and J.S. Meyer, “Concentrations of

metals associated with mining waste in

sediments, biofilm, benthic macroinvertebrates,

and fish from the Coeur d'Alene River Basin,

Idaho”, Archives of Environmental Contamination

and Toxicology, Vol. 34, No. 2, pp. 119-127, 1998.

2. C.G. Peterson and T.L. Jones, “Diatom viability in

insect fecal material: comparison between two

species, Achnanthidium lanceolatum and

Synedra ulna”, Hydrobiologia, Vol. 501, No. 1-3,

pp. 93-99, 2003.

3. H. Doi, I. Katano and E. Kikuchi, “The use of

algal-mat habitats by aquatic insect grazers:

Effects of microalgat cues”, Basic and Applied

Ecology, Vol. 7, No. 2, pp. 153-158, 2006.

4. P.Y. Ancion, G. Lear, and G.D. Lewis, “Three

common metal contaminants of urban runoff (Zn,

Cu & Pb) accumulate in freshwater biofilm and

modify embedded bacterial communities”,

Environmental Pollution, Vol. 158, No. 8, pp.

2738-2745, 2010.

Antioxidant properties of Mustard leaf Kimchi extract in cooked pork to reduce lipid oxidation

Mi-Ai Lee

World Institute of Kimchi

Seongnam, Korea [email protected]

Jungeun Cho World Institute

of Kimchi Seongnam, Korea [email protected]

Young-Bae Chung World Institute

of Kimchi Seongnam, Korea

[email protected]

Ji-Hee Yang World Institute

of Kimchi Seongnam, Korea

[email protected]

Hye-Young Seo World Institute

of Kimchi Seongnam, Korea [email protected]

Cheon-Jei Kim Konkuk

University Seoul, Korea

[email protected]

SUMMARY

This study was conducted to investigate the

efficacy of varying concentration of mustard leaf

Kimchi in retarding oxidative rancidity was tested

with cooked pork. Mustard leaf Kimchi extracts

exhibited a protective effect against lipid oxidation

in cooked pork.

I. INTRODUCTION

Lipid oxidation and auto-oxidation are major

causes of deterioration and reduced shelf life of

meat products. The antioxidative activities of the

crude chlorophylls and carotenoids of mustard leaf

Kmchi against autoxidation of linoleic acid are much

higher than α-tocopherol.

II. MATERIALS AND METHODS

A. Materials

Commercially produced mustard leaf Kimchi

(Mustard leaf; Brassica juncea) was purchased

from a local market (fermented for 14 days).

B. Preparation of extracts and cooked pork

Freeze dried kimchi powder (5 g) was extracted

with 100 ml of 70% ethanol. The mustard leaf

Kimchi extracts (MKE) were dissolved in distilled

water (5%, v/w). Ground pork meat was assigned to

one of the following five treatments: control (no

antioxidants); AC-0.02 (0.02% ascorbic acid); MKE-

0.05, 0.1, and 0.2 (0.05, 0.1 and 0.2% MKE,

respectively). All samples were vacuum-packed and

heated on an open electric water bath until an

internal temperature of 80°C was reached. The

cooked pork was stored at 4±1 °C for 14 days.

C. Determination oxidant properties of cooked pork

Lipid oxidation was measured by the 2-

thiobarbituric acid extraction method of Witte et al.

(1970) as modified. The hexanal content was

analyzed headspace gas chromatography (Frankel

et al., 1989).

III. RESULTS AND DISCUSSION

The TBARS values increased considerably

during storage. The TBARS value of MKE-0.02 was

the lowest among the treatments. Hexanal content

(ppb) of cooked pork meat followed a trend similar

to that observed for TBARS development.

Table 1. Effect of mustard leaf Kimchi on TBARS values (mg malondialdehyde/kg meat) in cooked pork during storage

Storage

Periods

(day)

Control AC-0.02 MKE-0.05 MKE-0.1 MKE-0.2

1 0.55±0.04Ad

0.20±0.02Ce

0.31±0.03Be

0.20±0.03Ce

0.15±0.01De

4 0.89±0.06Ac

0.31±0.02Cd

0.43±0.05Bd

0.34±0.03Cd

0.30±0.08Cd

7 1.00±0.05Ab

0.52±0.04Cc

0.59±0.06Bc

0.46±0.03Dc

0.40±0.04Ed

10 1.07±0.03Aa

0.64±0.05Cb

0.75±0.06Bb

0.61±0.03Cb

0.52±0.03Db

14 1.10±0.03Aa

0.77±0.06Ca

0.86±0.05Ba

0.70±0.03Da

0.57±0.03Ea

All values are mean ± SD of the three replicates. A-E

Means sharing different letters in the same row are significantly different (P < 0.05).

Fig. 1. Relationship between TBARS value and hexanal content of cooked pork treated with mustard leaf Kimchi during storage.

REFERENCES 1. V.C. Witte, G.F. Krause, M.E. Bailey. “A new

extraction method for determining 2-thiobarbituric acid values of pork and beef during storage.” J. Food Sci. Vol. 35, No. 5, pp. 582-585, 1970.

2. E.N. Frankel, M.L. Hu, A.L. Tappel. “Rapid headspace gas chromatography of hexanal as a measure of lipid peroxidation in biological samples. Lipid, Vol. 24, pp. 976-981, 1989.

y = 60.434x - 5.9637 R² = 0.9224

0

10

20

30

40

50

60

70

80

0.0 0.2 0.4 0.6 0.8 1.0 1.2

Hexan

al co

nte

nt

(pp

b)

TBARS (mg/kg)

Effect of kimchi intake on lipid profiles and blood pressure in healthy subjects

Hyun Ju Kim

World Institue of Kimchi 516, Baekhyun-dong, Bundang-gu, Sungnam-si, Gyeonggi-do, Korea

[email protected]

Yeong-Ok Song* Pusan National University

Department of Food Science and Nutrition, Busan, Korea [email protected]

*Corresponding author

SUMMARY

Higher intake of kimchi appears to be a modest

beneficial effect to lipid lowering, without any effect on

blood pressure in spite of increased urinary sodium

excretion in healthy subjects.

I. INTRODUCTION

Kimchi is a Korean fermented vegetable and has

recognized as a healthy food. Some interventional

studies have reported an inverse association between

kimchi intake and higher lipid levels in healthy and

obese people. However, kimchi intake and hypertention

were still uncertain. This study is carried out to

investigate whether the serum lipid profiles and blood

pressure would be influenced by the amount of kimchi

intake in healthy subjects.

II. METHOD AND RESULTS

Design for the clinical study by controlling the meal

consumption and physical activity of the subjects for 7

days was approved by IRB at P Hospital (No.2011075).

For the study, 100 volunteers assigned into 2 groups,

low (15 g/day, n=50) and high kimchi intake group (210

g/day, n=50), temporarily stayed together at the

dormitory during the 7-day experimental period. Three

meals with different amount of kimchi were provided

and subjects were asked to maintain the normal physical

activity as usual. Significant decrease in the

concentration of fasting blood glucose (FBG), TG, total-

C, and LDL-C for the both group was observed after 7

days of kimchi intake regardless of amount of kimchi

intake. Only FBG was significantly different between

high and low kimchi intake group (p

Preparation of an Abstract in Two-Column Format for UKC

Hanseung Shin Dept. Food Sci. Biotechnol.

Dongguk University 26-3 Pil-dong, Jung-gu

Seoul, Korea [email protected]

SUMMARY

The effects of natural food ingredients including

Korean bramble, onion, and marinade sauce with

water extracts of olive and lotus leaf on the

formation of 15 heterocyclic amines (HCAs) were

evaluated in fried beef patties and chicken breasts.

Addition of 4 g Korean bramble to beef patties

reduced the formation of 2-amino-3,4-

dimethylimidazo[4,5-f]quinoline (MeIQ), 9H-pyrido

[3,4-b]indole (Norharman), and 2-Amino-6-

methyldipyrido [1,2-a:3',2'-d]imidazole (Glu-P-1) by

74%, 62%, and 39%, respectively. When 12 g

Korean bramble was added to beef patties, most

HCAs formation was inhibited. Also, the amount of

HCAs in beef patties were generally reduced until

the addition of 4 g onion. However, adding excess

amounts of onion (8 g) or marinade sauce with

water extracts of olive leaf and lotus leaf (4%)

promoted HCA formation

INTRODUCTION

During heating of food products, carbonyl and amino compounds react via the Maillard reaction to produce several hundreds of reaction products. Some of these contribute to the taste, color, and flavor. The Maillard reaction may also causes changes in nutritional value of the food. Furthermore, in some cases, the Maillard reaction can lead to the formation of genotoxic compounds called heterocyclic amines (HCAs). Several HCAs have been found to be carcinogenic in long-term animal experiments (1), and their ingestion has been frequently linked with increased risk of several types of human cancer (2), although other studies have not shown any association with certain types of cancer (3). The International Agency for Research on Cancer (IARC) has classified some HCAs as possible or probable carcinogens and has recommended decrease in their intake (4).

The objective of this study was to investigate

the influence of natural food ingredients including

Korean bramble, onion, and marinade sauce

containing water extracts of olive and lotus leaf on

the formation of 15 HCAs in foods.

ILLUSTRATION

Table 1. Effect of Korean bramble on the formation

of amino-imidazo-azaarenes in fried ground beef

patties at 230°C for 8 min (ng/g)

Table 2. Effect of Korean bramble on the formation

of carbolines in fried ground beef patties at 230°C

for 8 min (ng/g)

Table 3. Effect of onion on the formation of amino-

imidazo-azaarenes in fried ground beef patties at

230°C for 8 min (ng/g)

REFERENCES

1. Adamson RH, Snyderwine EG, Thorgeirsson UP, Schut HA, Turesky RJ, Thorgeirsson SS, Takayama S, Sugimura T. Metabolic processing and carcinogenicity of heterocyclic amines in nonhuman primates. Princess Takamatsu Symp. 21:289−301 (1990)

2. Ohgaki H, Takayama S, Sugimura T. Carcinogenicities of heterocyclic amines in cooked foods. Mutat. Res. 259:399−410 (1991)

3. Wakabayashi K, Sugimura T. Heterocyclic amines formed in the diet: carcinogenicity and its modulation by dietary factors. J. Nutr. Biochem. 9:604−612 (1998)

4. Destefani E, Ronco A, Mendilaharsu M, Guidobono M, Deneopellegrini H. Meat intake, heterocyclic amines, and risk of breast-cancera case-control study in Uruguay. Cancer Epidemiol. Biomarker Prev. 6:573−581 (1997)

.

Tangpyeongchae as a health-improving traditional food of Korea

Eunok Choe Inha University

Incheon Korea

[email protected]

Hyangsook Kim Chungbuk National

University Cheongju, Korea

[email protected]

Malshick Shin Chonnam National

University Gwangju, Korea

[email protected]

Jungin Kim Inje University

Gimhae Korea

[email protected]

Kyungae Lee Soonchunhyang

University Asan, Korea

[email protected].

SUMMARY

Tangpyeongchae, mung bean jelly mixed with vegetables, dried laver, and meat, is one of the Korean

traditional one-dish foods having beautiful colors. It has appeared at table since the late 1700’s.

Tangpyeongchae is similar to bibimbap because all ingredients are mixed to eat, and it provides low calorie,

but high amount of dietary fiber and minerals. Chemical compositions and some of physiological functionality,

in vitro and in vivo, of mung bean and the dried laver which are main ingredients of Tangpyeongchae were

investigated to scientifically support its potential as a health food which is superior to any foods from other

countries. The 80% ethanol extract of the mung bean hull showed DPPH radical scavenging activity of 78-

83%, with the contents of total phenols at 11,400-20,600 mg/kg. Major constituents of the dried laver were

protein (38.4%) and dietary fiber (33.4%). Lipid content of the laver was very low, however, more than its half

was eicosapentaenoic acid (EPA). Functional components present in the dried laver were polyphenols, -

tocopherol, phycocyanin, phycoerythrin, lutein, -carotene, and chlorophyll a at 8,670, 200, 2,100, 6,930,

127.3, 104.2, and 392.7 mg/kg, respectively. The DPPH radical scavenging activity of the 80% ethanol

extract of the dried laver (85.7%) was higher than that of -tocopherol (67.0%) but lower than that of ascorbic

acid (93.0%). Reducing power of the dried laver extract was lower than those of -tocopherol or ascorbic

acid. Mung bean hull was beneficial in management of type 2 diabetes by controlling blood glucose. The

dried laver exerted anti-hyperglycemic and anti-hyperlipidemic effects in db/db mice. The results strongly

suggest an excellent potential of Tangpyeongchae as a health food to manage type 2 diabetes.

This study was supported by the research grant (#911005-2) from the projects for the ‘Globalization of

Korean Foods', which is gratefully appreciated.

Comparison of the Quality Characteristics of Korean and Chinese Commercial Baechu Kimchi

Ji-Hee Yang, Jungeun Cho, Young-Bae Chung, Mi-Ai Lee, Hye-Young Seo

World Institute of Kimchi 516, Baekhyun-dong, Bundang-gu

Songnam-si, Gyeonggi-do, Korea, 463-746 [email protected], [email protected], [email protected], [email protected], [email protected]

SUMMARY

This study is evaluated the physicochemical

and microbial characteristics of commercial baechu

kimchi produced in Korea and China, respectively.

Although no significant difference was observed in

physicochemical and microbial properties, Korean

kimchi was better in terms of sensory attributes

than Chinese kimchi.

I. INTRODUCTION

Kimchi is a name for various Korean traditional

fermented vegetable mainly Chinese cabbages.

Numerous beneficial effects of kimchi have been

reported, including a reduction in the risk of cancer

and cardiovascular and age-related diseases (Lee

et al., 2008; Ryu et al., 1997). Recently, steady

growth in retail sales of kimchi products, occurring

in direct response to demands of the consumer, has

led to kimchi market and a large amount of kimchi

has been imported from China year after year.

Therefore, quality characteristics of commercial

kimchi products produced in Korea and China, re-

spectively, were compared in this study.


A. Materials

Ten types of baechu kimchi products produced

in Korea and China, respectively, were purchased

in local markets in Gyeonggi-do, Korea.

B. Physicochemical and microbial characteristics

Salinity, pH, titratable acidity, firmness, color

change, moisture content, total viable counts, and

lactic acid bacteria were investigated.

Capsaicinoids concentration was determined

using a u-HPLC. Kimchi samples (2.5 g) were ho-

mogenized and 25 mL of methanol was added to

the samples to extract capsaicinoids. The slurry

was reflux it for an hour at 90°C and cooled at room

temperature.

C. Sensory evaluation

Sensory attributes of kimchi (off flavor, hot taste,

salty taste, off taste, texture and overall acceptabil-

ity) were evaluate using a 9-point scale (where 1 =

weak extremely and 9 = strong extremely) by 10

panelists selected from research scholar and staff.


Generally, there was no significant difference in

physicochemical and microbial characteristics of

kimchi produced in Korea and China. However,

capsaicinoids concentration showed 2 times higher

in Chinese kimchi (13.68 mg/kg) than Korean kim-

chi (6.23 mg/kg). Sensory evaluation data displayed

in Table 1 show that the Korean kimchi was superi-

or in terms of off flavor, hot taste, off taste, and tex-

ture.

Table 1. Sensory evaluation data of Korean and

Chinese commercial baechu kimchi

Kimchi Off flavor Hot taste Off taste Texture

Korean 4.87±0.93de

5.05±2.16de

3.54±2.14e 7.53±0.97

ab

Chinese 7.94±2.13abc

7.16±1.99abc

6.82±2.93cd

5.50±1.32d

REFERENCES

1. IH Lee, SH Lee, IS Lee, YK Park, DK

Chung, R Choue, “Effects of probiotics ex-

tracts of kimchi on immune function in

NC/Nga Mice” Korean J. Food Sci. Technol.

Vol. 42, pp. 82-87, 2008.

2. SH Ryu, YS Jeon, MJ Kwon, JW Moon, YS

Lee, GS Moon, “Effect of Kimchi extracts to

reactive oxygen species in skin cell cyto-

toxicity. J. Korean Soc. Food Sci. Nutr. Vol.

26, pp. 814-821, 1997.

mailto:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]

Microwave-Assist Synthesis of Potent Inhibitors with Hydroxamic Acid Moiety Targeting Various Zinc-Dependent Metalloenzymes

Hyunshun Shin McMurry University

McM 158 Abilene, Texas 79697

[email protected]

Sung-kun Kim Baylor University

Department of Chemistry and Biochemistry Waco, TX 76798

[email protected]

Jonathan Urbanczyk McMurry University

McM 158 Abilene, Texas 79697

[email protected]

SUMMARY

Hydroxamic acid moiety (-NHOH) has been

attracted for developing new small molecules

against various metal-dependent enzymes due to

the structural feature which is easy to coordinate

with metal ions in the active site of enzymes. We

will present the microwave-assisted synthesis of N-

hydroxy-3-((6-(hydroxyamino)-6

oxohexyl)oxy)benzamide and biological studies with

histone deacetylases (HDACs) and metallo β-

lactamases (MBLs).

I. INTRODUCTION

Hydroxamic acid moiety contains two

hydroxamate oxygen and nitrogen, which are

potential binding sites in various metalloenzymes.

Some of antibiotics and tumor inhibitors embrace it.

The complex with hydroxamate with various metals

including zinc has shown an inhibitory effect on

enzymes such as histone deacetylases (HDACs)

and metallo-β-lactamases (MBLs).

II. METHODS

A bishydroxamic acid-containing compound,

N-hydroxy-3-((6-(hydroxyamino)-6-

oxohexyl)oxy)benzamide 8 was prepared under

microwave-assisted reaction via Williamson

synthesis, followed by hydroxamation. We studied

kinetic analysis of the compound 8 using penicillin

G as a substrate for Ki values, followed by silico

analysis which was carried out in collaboration with

Dr. Kim group at Baylor University, Waco, Texas.

These studies have provided insight into

the binding interaction between Bla2 and the

compounds with hydroxamic acid moiety.

III. RESULTS

Figure 1. The comparison of Bla2 binding sites with

compound 8, N-hydroxy-3-((6-(hydroxyamino)-6-

oxohexyl)oxy)benzamide. Oxygen is colored in red,

nitrogen is colored in blue, and carbon is colored in

yellow. The dashed line represents hydrogen

bonding, and the solid line represents the

coordination between Zn2 and oxygen.

Table 1. Energy (kcal/mol) data for potential inhibitors in the active site pocket of Bla2.

Compound Interaction

energy (kcal/mol)

No. of hydrogen bonding

Residue in

hydrogen binding

Compound 4

-50.3 1 Asn209

Compound 8

-61.1 2 Asn209; Ser201

REFERENCES

1. S. K. Kim, C. L. Sims, S. E. Wozniak, S. H. Drude, D. Whitson and R. W. Shaw, Chem Biol Drug Des, 2009, 74, 343-348. 2. H. Shin, H. A. Gennadios, D. A. Whittington, D.W

Christianson. Bioorg Med Chem 2007, 15, 2617–

2623.

In Vitro Cytotoxicity by Lactic Acid Bacteria from Kimchi and their Antiinflammatory Effect in RAW 264.7 Macrophage Cells

Miran Kang, Ji Hye Kim, Tae-Woon Kim, Hyun Ju Kim, Ja Young Jang, and Sung-Hee Park

World Institute of Kimchi #516, Baekhyun-dong, Bundang-gu, Sungnam-si, Gyeonggi-do 463-746, Republic of Korea

[email protected]

SUMMARY

∙ Some LAB from kimchi did not exhibit

cytotoxicity on RAW 264.7 cells

∙ Some LAB from kimchi inhibited LPS-induced

TNF- α production

I. INTRODUCTION

Animal studies and human clinical trials have

shown that lactic acid bacteria(LAB) can prevent or

ameliorate inflammation in chronic colitis. However,

molecular mechanisms for this effect have not been

clearly elucidated. We hypothesize that LAB from

kimchi are capable of downregulating pro-

inflammatory cytokine responses induced by the

enteric microbiota. First, the cytotoxicity effect of

LAB from kimchi on RAW 264.7 cells was evaluated.

And we investigated whether LAB from kimchi

diminish production of tumor necrosis factor alpha

(TNF- α ) by the murine macrophage line, RAW

264.7 in vitro. Some LAB from kimchi did not exhibit

cytotoxicity on RAW 264.7 cells. When media

conditioned by LAB from kimchi are co-incubated

with lipopolysaccharide(LPS), TNF- α production is

significantly inhibited compared to controls.

II. MATERIAL AND METHOD

∙ Cell line: RAW 264.7 Macrophage Cells

(murine macrophage cell line, KCLB No. 40071)

cultured in complete medium DMEM with 10% FBS

and antibiotics

∙ Lipopolysaccharide(LPS)

∙ Isolation of LAB from Kimchi

∙ Cell viability: MTT assay

∙ TNF- α expression: ELISA

III. RESULTS

Figure 1: Effect of LAB from kimchi on RAW 264.7

cell viability. The cell viability was determined by a

MTT assay after 24 h of incubation with the bacteria.

Figure 2: TNF-α secretion in LPS stimulated RAW

264.7 cells. The level of TNF-α with or without LPS

was determined by ELISA.

REFERENCES

1. J.M. Lee, K.T. Hwang, W.J. Jun, C.S. Park and

M.Y. Lee, “Antiinflammatory Effect of Lactic Acid

Bacteria: Inhibition of Cyclooxygenase-2 by

Suppressing Nuclear Factor-κB in Raw264.7

Macrophage Cells”, J. Microbiol. Biotechnol., Vol.

18, No. 10, pp. 1683-1688, October 2008.

Anti-oxidative Effects of Kimchi and Other Fermented Vegetable Foods on Mice Fed a High Fat Diet

Ja Young Jang, Eung Soo Han, Daram Kim, Tae-Woon Kim, Hyun Ju Kim, Miran Kang,

and Sung-Hee Park World Institute of Kimchi

#516, Baekhyun-dong, Bundang-gu, Sungnam-si, Gyeonggi-do 463-746, Republic of Korea [email protected]

SUMMARY

The effect of diet supplemented with kimchi,

paochai and sauerkraut on antioxidant status of

plasma and tissue was investigated in C57BL/6J

mice. Lipid peroxidation determined as 2-

thiobarbituric acid-reactive substances (TBARS

value) was significantly reduced in the serum and

liver. Levels of antioxidants (glutathione) and the

activities of antioxidant enzyme (glutathione

peroxidase) in serum and liver of mice fed with

kimchi were considerably increased, suggesting

that antioxidant defenses were improved by kimchi

diet. Therefore, the present study suggested that

the supplementation of 10% kimchi, paochai and

sauerkraut in high fat diet could prevent lipid

peroxidation and improve antioxidant defense

system in the serum and liver of C57BL/6J mice.

I. INTRODUCTION

Reactive oxygen species (ROS) are highly

reactive molecules due to having unpaired valence

shell electrons, and react with all classes of

biological molecules resulting in oxidative stress. In

human and animal body, ROS can be neutralized

by antioxidant defense systems including

antioxidant enzymes and antioxidant compounds.

Evidence from the cohort studies supported the

view that a sufficient intake of fruits and vegetables

is inversely associated with the risk of chronic

diseases and a number of possible mechanisms

have proposed with antioxidant nutrients through

lowering oxidative stress. Therefore, much attention

has been focused natural antioxidants in fruits and

vegetables. However, little is known about the

biochemical effect of kimchi compared to other

fermented vegetable foods.

II. MATERIAL AND METHOD

- Male C57BL/6J mice (6 weeks of age)

- Five treatment groups of 9 mice each

- Investigation of body weight, food intake,

serum and hepatic lipid profile, serum and

hepatic antioxidant status

III. RESULTS

Table 1. Serum lipid profile of C57BL/6J mice after

8 weeks experimental feeding TG(mg/dL) TC(mg/dL) HDL(mg/dL) Glucose(mg/dL)

N 103.71±10.27* 128.14±9.64* 51.66±7.58* 85.59±6.78*

HF 137.32±12.53 172.03±17.11* 69.70±7.26 143.77±10.68

HFK 111.23±14.18* 110.57±3.98* 61.52±3.87 94.06±28.18*

HFP 112.39±12.78* 119.91±3.44* 62.57±7.66 76.52±20.01*

HFS 101.57±13.50* 131.62±4.94* 62.96±8.73 103.62±16.10*

N; Normal diet, HF; 60% kcal high fat diet, HFK; 60% kcal high fat diet +

kimchi, HFP; 60% kcal high fat diet + paochai, HFS; 60% kcal high fat diet

+ sauerkraut, TG; Triglyceride, TC; Total cholesterol, Values are means ±

SD; n=9. *Values are significantly different by ANOVA test (p

ANTI-AMNESIC EFFECTS OF BLUEBERRY LEAF EXTRACTS ON AMY-

LOID β PROTEIN-INDUCED ALZHEIMER’S DISEASE MODEL

Jo Yuna1

1Department of

Food Science &

Technology, and

Institute of Agricul-

ture & Life Science,

Gyeongsang Na-

tional University

Gyeongsang Na-

tional University

Jinju South Korea

[email protected]

r

Jeong Heerok1,2

1Department of

Food Science &

Technology, and



Gyeongsang Na-

tional University

Gyeongsang Na-

tional University

Jinju South Korea 2Pacificpharma

Corporation

Pacificpharma Cor-

poration Anseong

South Korea

[email protected]

Jeong Jihee1,3

1Department of

Food Science &

Technology, and



Gyeongsang Na-

tional University

Gyeongsang Na-

tional University

Jinju South Korea 3Division of Applied

Life Science (BK

21), Gyeongsang

National University

Gyeongsang Na-

tional University

Jinju South Korea

dnd-

[email protected]

Kim Hyeonju1

1Department of

Food Science &

Technology, and



Gyeongsang Na-

tional University

Gyeongsang Na-

tional University

Jinju South Korea

ty-

[email protected]

Heo Hojin1,3 1Department of

Food Science &

Technology, and



Gyeongsang Na-

tional University

Gyeongsang Na-

tional University

Jinju South Korea 3Division of Applied

Life Science (BK

21), Gyeongsang

National University

Gyeongsang Na-

tional University

Jinju South Korea

[email protected]

Abstract

Anti-amnesic effects on amyloid β protein induced

learning and memory impairment model were inves-

tigated to elucidate neuronal protective effects of

blueberry (Vaccinium corymbosum L.) leaf. The

EtOAc fractions from blueberry leaf extracts showed

relatively higher total phenolics and in vitro antioxi-

dant effects than other fractions. Intracellular ROS

accumulation from Aβ treatment of PC12 cells was

significantly reduced when the EtOAc fractions were

present in the media compared to PC12 cells treat-

ed with Aβ only. In a cell viability assay using {3-

(4,5-dimethythiazol-2-yl)}-2,5-diphenyl-tetrazolium-

bromide (MTT), the EtOAc fractions showed cellular

protection against Aβ-induced neurotoxicity, and

lactate dehydrogenase (LDH) release into the me-

dium was also inhibited. High performance liquid

chromatography (HPLC) analysis showed that

chlorogenic acid was the predominant phenolic

compound in the EtOAc fractions. In addition, in

vivo anti-amnesic effects were evaluated by using in

vivo Y-maze and passive avoidance tests. After be-

havioral testing, mice were sacrificed, and acetyl-

cholinesterase (AChE) was extracted to check the

inhibitory effects. The results showed that EtOAc

fractions from blueberry leaf administration attenu-

ated Aβ-induced learning and memory injury, AChE

activity and malondialdehyde (MDA) production.

Influence of Drain process on the Quality Characteristics of Salted Chinese Cabbage for Long-term Fermented Kimchi

Young-Bae Chung

World Institute of Kimchi

516, Seongnam, Korea

[email protected]

Hye-Young Seo World Institute of

Kimchi 516, Seongnam,

Korea [email protected]

Jungeun Cho World Institute of



Ji-Hee Yang World Institute of



Mi-Ai Lee World Institute of



SUMMARY

This study was conducted to provide basic quality characteristics of long-term fermented Kimchi. Salinity and firmness increased as drain time was extended. This study provided useful information to Kimchi manufacturers.

I. INTRODUCTION

Koreans have consumed long-term fermented Kimchi due to its characteristic flavors. The commercial long-term fermented Kimchi was fermented more than 6 months. Therefore, low moisture content was required salted Chinese cabbage manufacturing for long-term storage.


A. Materials Chinese cabbage was purchased from Garak

market in Seoul. Salted Chinese cabbages were prepared with various concentrations of salt (10%, 12%, 14%, and 16%). After salting, drain process was changed for 3 and 6 hours. B. Chemical analysis

The samples were blended and filtered by sterilized gauge and then analyses were carried out. pH was measured using pH meter (SCHOTT, TitroLine easy) and total acidity was determined by titration. The reducing sugar was measured by the 3,5-dinitrosalicylic acid method. Salinity was measured by the AOAC method (1990). C. Measurement of textural properties

Texture properties of salted Chinese cabbage was measured with texture analyser (TAXT, plus, Stable Micro System, LTD., England) D. Statistical analysis The results are expressed as mean standard

deviation. If necessary, analysis of variance

(ANOVA) was performed for comparison among

groups, and differences among samples were

examined using Duncan’s multiple range tests

using SAS (Version 9.1, SAS Institute, NC, USA)


After salting, the firmness (g, determined using the puncture test) of the salted Chinese cabbage was increased over time, however, an increasing trend in rigidity was observed as the drain time increased. Additionally, reducing sugar content of salted Chinese cabbage was increased as drain time increased. Table 1. Quality characteristics of salted Chinese cabbage with different drain processing

Physicochemical properties

Drain time (hr)

Salt content (%)

10 12 14 16

pH

3 5.68±0.02Aa

5.64±0.03Aa

5.59±0.02Ba

5.59±0.02Ba

6 5.72±0.01Aa

5.69±0.01ABb

5.68±0.04ABb

5.66±0.04Bb

Acidity 3 0.29±0.01

Aa 0.30±0.00

Aa 0.27±0.01

Ba 0.27±0.01

Ba

6 0.27±0.01ABb

0.28±0.00Ab

0.27±0.01ABb

0.26±0.00Bb

Salinity (%)

3 1.91±0.00Aa

2.54±0.07Ba

2.87±0.00Ca

3.06±0.01Da

6 2.26±0.06Ab

2.81±0.06Bb

2.95±0.00Cb

3.09±0.00Db

Firmness (g, puncture

force)

3 494±0.10Aa

509±0.00Aa

535±0.04Aa

543±0.14Aa

6 558±0.03Ab

578±0.05Ab

551±0.03Ab

563±0.03Ab

Reducing sugar

(mg/mL)

3 19.41±0.10Ca

20.18±0.11Aa

19.79±0.11Ba

19.23±0.10Ca

6 21.58±0.09Bb

22.01±0.09Ab

21.17±0.09Cb

21.17±0.09Cb

All values are mean ± SD of the three replicates. A-D

Means sharing different letters in the same row are significantly different (P < 0.05). a-b

Means sharing different letters in the same column are significantly different (P < 0.05).

REFERENCES

1. M.H. Nam, C.S. Kong, S.S. Bak, Y.B. Lee “Physical properties of Long-term Fermented Kimchi.” J. Food Sci Nutr. Vol. 12, pp. 46-50, 2007.

2. S.H. Ji, W.C. Han, J.C. Lee, C. Cheong, S.A. Kang “Effect of Low Temperature on the Qualities of Long-term Fermented Kimchi (Korean Pickled Cabbage)”.Korean J. Food Preserv, Vol. 16, No. 6, pp. 804-809, 2009.

The Development of Processing Technique improved C3G Stability in Mulberry Fruit Products

Hyun-bok Kim

Rural development administration 250 Seodun-dong, Gwonseon-gu,

Suwon, Korea, 441-707, [email protected]

Jung-bong Kim Rural development administration 250 Seodun-dong, Gwonseon-gu,

Suwon, Korea, 441-707,

[email protected]

Gyoo-byung Sung Rural development administration 250 Seodun-dong, Gwonseon-gu,

Suwon, Korea, 441-707, [email protected]

SUMMARY

We have developed processing methods

improved C3G stability in mulberry fruit products. In

the processing of mulberry jam and alcoholic drink,

3 minutes blanching using microwave inhibited the

C3G destruction by maintaining the antioxidant

capacity and inactivation of enzymes related to

pigment’s stability. On the other hand, the mulberry

juice didn’t show same result. In the processing of

mulberry alcoholic drink, freeze-dried mulberry fruit

was the highest C3G pigment content and

antioxidant capacity. Nevertheless, this is not

recommended because the economic burden of the

cost of freeze-drying. In conclusion, when

processing mulberry fruit products, the addition of

citric acid and the enzyme’s inactivation treatment

were considered more effective than storage

containers (transparent glass, brown glass bottles,

aluminum foil, green glass, translucent glass

bottles).

I. INTRODUCTION

As mulberry fruit’s functionality has known

through the media and public relations, attention on

consumption and processing products has been

increased. However, the problem has been pointed

out that the most common functional material C3G

pigment is destroyed during the processing, storage

and distribution. To solve this problem and in order

to expand the use of mulberry fruit, we have

developed processing methods improved C3G

stability in mulberry fruit products adding to citric

acid and blanching treatment.


A. Analysis of C3G content in mulberry fruit

products

Jam 5 g + 5% formic acid 10㎖, Juice 5㎖+ 5%

formic acid 5 ㎖, Alcoholic drink 5 ㎖+ 5% formic

acid 5㎖→1hr sonication(25℃)→ filtering(Advantec

No.6)→ HPLC analysis

B. Analysis of antioxidant capacity of mulberry fruit

products

- Sample pretreament : Jam 1 g+ 80％ MeOH

10 ㎖, Juice 1 ㎖+ 80％ MeOH 10 ㎖, Alcoholic

drink 1 ㎖+ 80％ MeOH 10 ㎖ → 30sec. Vortex mixing → Filtering

- Instrument and analysis condition : minilum L-

100, ABCD GmbH), ARAW-Kit(anti-radical ability of

water-soluble substance), TIC method(Thermo-

initiated chemiluminescence), Specimen volume :

dilute solution 10 ㎕＋ buffer 1.5㎖


Figure 1: C3G contents according to kind of sugar,

citric acid and blanching treatment in mulberry fruit

jam

REFERENCES

1. H.B. Kim, S.L. Kim, “Identification of C3G (cyanidin-3-glucoside) from Mulberry Fruits and Quantification with Different Varieties”, Korean Journal of Sericultural Science, Vol. 45, No. 2, pp. 90-95, 2003.

2. C.F. Timberlake, B.S. Henry, “Anthocyanins as natural food colorants”, Prog. Clin. Biol. Res., Vol. 280, pp. 107-121, 1988.

Flavor and Sensory Characteristics of Doenjang Produced by Bacillus amyloliquefaciens

Hee-Seok Yang*

Kyung Hee University Yongin, 446-701 Korea [email protected]

Yeun Hong Kyung Hee University

Yongin, 446-701 Korea [email protected]

Hae-Yeong Kim* Kyung Hee University

Yongin, 446-701 Korea [email protected]

SUMMARY To produce doenjang without compounds that

has been reported as negative aroma, Bacillus amyloliquefaciens KHG19 with high functional activities was used for doenjang production and the flavor and sensory characteristics of the doenjang were compared to commercial soybean pastes.

INTRODUCTION

Doenjang, a Korean traditional fermented soybean paste, has typical negative aroma that might not be appreciated by consumers outside Korea despite its good effect on human health. B. amyloliquefaciens KHG19 was isolated and identified after systematic selections based on the functionalities and low ability of negative aroma production in previous study. Among 264 isolates showing proteolytic activity that were isolated from 14 different doenjang samples, KHG19 showed the highest proteolytic, fibrinolytic, and ACE inhibitory activities with little production of off-flavor. The flavor of Doenjang made with KHG19 was analyzed to confirm the low production of negative aroma.

METRIALS AND METHODS

Volatile compounds in Bacillus-koji doenjang were analyzed by (HS-SPME-GC-MS) to compare the volatile compound profile with commercial chunggukjang, modified doenjang, and traditional doenjang. Extraction temperatures for SPME were

adjusted to 30℃ and 90℃ to mimic raw doenjang,

and boiled doenjang soup. Preference test was done by rank order and indivisual sensory attributes were tested by 9-point scale scoring method.

RESULTS

Modified doenjang and traditional doenjang contained significantly more ester compounds than Bacillus-koji doenjang and showed more complex volatile compound profile. Alcohols were detected with a similar level in all doenjang samples. 3-Hydroxy-2-butanone was detected in all doenjang samples except for the modified doenjang. Traditional doenjang contained more pyrazines than chunggukjang or Bacillus-koji doenjang. Bacillus-

koji doenjang was rather similar in volatile compound profile to chunggukjang than to the other two. The negative aroma, described as cheese character, was more intense in traditional doenjang than in Bacillus-koji doenjang. The result implied that the selected Bacillus strain could be used for the production of functional doenjang without negative aroma.

Table. Volatile compounds identified in Bacillus-koji

and commercial doenjang samples by GC-MS

Compounds Samples1)

B T M C

Esters ethyl acetate + + + + ethyl 2-methyl-butanoate + + - - ethyl 3-methyl-butanoate - + - - ethyl hexanoate - - + - Alcohols 3-methyl-2-butanol - + - - ethanol - + + - 2-methyl-1-pentanol + + + + 3-octanol - + + + 1-octen-3-ol + + + + 2,3-butanediol + + + + Acids acetic acid + + + + Ketones 2,3-butanedione + - - + 3-hydroxy-2-butanone + + - + 3-octanone - + + + Pyrazines 2,5-dimethyl-pyrazine - + - +

1) B, Bacillus-koji; T, Korean traditional doenjang; M,

Korean modified doenjang; C, chunggukjang. ACKNOWLEDGMENT This study was financially supported by the

Ministry for Food, Agriculture, Forestry and Fisheries in Korea. REFERENCE

Y. Hong et al., “Aroma Characteristics of Fermented Korean Soybean Paste (Doenjang) Produced by Bacillus amyloliquefaciens,” Food Sci. and Biotechnol. 2012 (in press).

Engineering behind Marine Bioconversion Technology

Chong M. Lee Food Science and Nutrition Research Center

University of Rhode Island 530 Liberty Lane, West Kingston, RI 02892

[email protected]

SUMMARY Bioconversion is a process by which raw materials or substrates are converted into useful, value-added products by biological means, most commonly done with aid of endogenous or exogenous enzymes. This presentation will discuss our current research on bioconversion of locally available marine bioresources and engineering that enables us to achieve optimum yield of high quality products with energy efficiency based on direct steam injection (DSI) technology. INTRODUCTION On a global scale, directly accessible marine biomass represents up to 100 million tons of fish/year, crustacean and mollusks from fisheries, and aquaculture. It is estimated that more than 50% becomes waste or is underutilized

1. This poorly

utilized biomass is an important source of biologically active molecules possessing unusual properties. Global research efforts are being directed toward screening, mapping, and recovering new, health beneficial compounds from seafood byproducts and underutilized species by advanced bioconversion processes in order to develop new bioactive, functional ingredients. Major marine bioresources available in abundance in New England include squid and scallop processing byproducts. The estimated annual volumes of squid and scallop byproducts are 10 and 164 million pounds, respectively. We have worked on bioconversion of these byproduct waste into value-added products such as organic fertilizer and specialty aquaculture and pet food ingredients with potential nutraceutical properties. One of the problems expected during hydrolysis on a commercial scale is fouling, which leads to significantly lower yields, long processing times, increased energy consumption and

intensive cleaning effort. We have developed a streamlined low-cost bioconversion process which results in significantly shorter processing times, energy savings and elimination of fouling without affecting hydrolysis performance. FINDINGS A basic bioconversion process employed was as follows: Raw material → homogenize → hydrolysis at 55°C and pasteurization at 75°C → filtration → particle free hydrolysate → concentrated paste, spray-dried powder, or plate-contact (drum) dried powder The optimum hydrolysis condition was found to be 1.5 h at 55°C which allows adequate conversion of proteins to peptides and amino acids. This is critical to clogging-free spray drying. Filtration should be done with a fine sieve to prevent clogging during spray drying. Direct steam injection

2 resulted in shorter

come-up time, hence total thermal processing time and no fouling on the vessel wall surface. This translates into significant energy savings and higher yield. REFERENCES 1. European Science Foundation Marine Board. 2001. Marine biotechnology: A European strategy for marine biotechnology. ESF Marine Board Position Paper 4 2. Karayannakidis PD, Lee CM and Apostolidis E, 2011. Comparison of direct steam injection and steam-jacketed heating on squid (Loligo pealei) protein hydrolysis for energy consumption and hydrolysis performance. (Abstract) presented at the Annual IFT Meeting, June 11-14, New Orleans

3,3’-diindolylmethane, a dimeric metabolite of indole-3-carbinol, prevents HFD-induced obesity by inhibiting adipocyte differentiation

Sang Gwon Seo1,2,7, Hee Yang1,2,3, Soyun Min1,2, Min Jeong Kang1,2, Jung Yeon Kwon6, Shuhua Yue5, Kee Hong Kim6, Ji-Xin Cheng4,5, Kyung S. Lee7, Ki Won Lee2,3, Hyong Joo Lee1,* From the

1Major in Biomodulation, WCU,

2Food Science and Biotechnology Program, Department of

Agricultural Biotechnology, Seoul National University, Republic of Korea, 3Advance Institutes of Convergence

Technology, Seoul National University, Republic of Korea, 4Department of Chemistry,

5Weldon School of

Biomedical Engineering, 6Department of Food Science, Purdue University, West Lafayette, IN 47907, USA,

7Laboratory of Metabolism, Center for Cancer Research, National Cancer Institute, National Institutes of

Health, Bethesda, MD 20892, USA SUMMARY

Obesity has become a worldwide health problem. Therefore, the prevention of obesity has become a very important field of research

1,2. Here,

we investigated the anti-obesity effect of 3,3’-diindolylmethane (DIM) in vitro and in vivo, and underlying molecular mechanisms. Oil red O staining result showed that DIM inhibited adipogenesis (differentiation process of preadipocytes into adipocytes) of 3T3-L1 preadipocytes. In consistent with this in vitro result, in vivo experiments with high fat diet (HFD)-induced obesity mouse model also showed that DIM reduced HFD-induced abdominal fat mass. Taken together, these results suggested that DIM prevent HFD-induced obesity by possibly inhibiting adipose tissue development. I. INTRODUCTION

Obesity has become a serious problem. Obesity has been reported to cause many other serious problems, such as type 2 diabetes, arthritis, hypertension, and heart diseases

1. Therefore, many

synthetic anti-obesity drugs targeting lipid absorption or appetite have been developed to treat obesity. However, it is reported that many of them have side effects

3. It has been generally accepted

that natural compounds derived from food are relatively safe compared than synthetic drugs. In present study, we investigated anti-obesity effect of 3,3,’-diindolylmethane, a dimeric metabolite of indole-3-carbinol, major component of cruciferous vegetable. II. RESULTS A. Anti-adipogenic effect of 3,3’-diindolylmethane in 3T3-L1 preadipocytes

DIM inhibits adipogenesis of 3T3-L1 preadipocytes. Oil red O staining result showed that DIM treatment completely suppressed intracellular lipid storage. We found out that DIM suppresses

cell cycle progression at early step of adipogenesis by suppressing cyclin D1 protein expression, and this result to inhibition of adipogenesis. B. Anti-obesity effect of 3,3’-diindolylmethane in high fat diet-induced animal model

Consistent with in vitro data, DIM prevents lipid accumulation in HFD-induced obesity mouse model. Without any differences with food intake, DIM decreased epididymal fat mass and serum triglyceride level. DIM administration inhibited lipid storage not only in fat tissue, but also in liver. III. ILLUSTRATIONS

Figure 1: Structure of indole-3-carbinol (I3C) and 3,3’-diindolylmethane (DIM) and their anti-obesity

activity in vitro and in vivo REFERENCES 1. Nature. 2000 Apr 6;404(6778):635-43. 2. Int J Obes Relat Metab Disord. 2002 Dec;26

Suppl 4:S2-4. 3. Orv Hetil. 2012 Mar 11;153(10):363-73

The Effect of the Korea-U.S. Free Trade Agreement (KORUS FTA) on the Korean Pharmaceutical Industry

Jung Joo Hwang

Institute on Science for Global Policy 3320 N. Campbell Ave. Suite 200, Tucson, AZ 85719

[email protected]

SUMMARY

More than 70% of Korean economy depends on

trade. Undoubtedly the KORUS FTA will affect

many individual Korean industries with its

implementation since March 15 of 2012. Although

the KORUS FTA on the Korean pharmaceutical

industry in the short-run will affect negatively, the

Korean government and pharmaceutical companies

should take the KORUS FTA as a future opportunity

to be one of advanced new drug manufacturers with

stronger global competitiveness.

I. INTRODUCTION

The KORUS FTA is envision

Documents

FAP (Food, Agriculture, Pharmaceuticals)ukc.ksea.org/UKC2012/pages/FAP.pdflecithin, perfluorocarbon (PFOB), and water compounded emulsions. The mixture was stirred at 1200 rpm for