Korean Food Standards Codex Research Articles

Protective Effect of Tetrahydroquinolines from the Edible Insect Allomyrina dichotoma on LPS-Induced Vascular Inflammatory Responses.

The larva of Allomyrina dichotoma (family Scarabaeidae) is an edible insect that is registered in the Korean Food Standards Codex as a food resource. The chemical study on the larvae of A. dichotoma resulted in the isolation of three new tetrahydroquinolines, allomyrinaines A–C (1–3), one new dopamine derivative, allomyrinamide A (4), and four known compounds (5–8). The structures were elucidated on the basis of 1D and 2D nuclear magnetic resonance (NMR) and MS spectroscopic data analysis. Allomyrinaines A–C (1–3) possessed three stereogenic centers at C-2, C-3, and C-4, whose relative configurations were determined by analyses of the coupling constants and the nuclear Overhauser enhancement spectroscopy (NOESY) data, as well as DP4+ calculation. The anti-inflammatory effects of compounds 1–4 were evaluated in human endothelial cells. Allomyrinaines A–C (1–3) could stabilize vascular barrier integrity on lipopolysaccharide (LPS)-induced vascular inflammation via inhibition of the nuclear factor-κB (NF-κB) pathway. The physiologically relevant concentration was confirmed by Q-TOF-MS-based quantitative analysis on allomyrinaines A–C in crude extract. This study suggests that allomyrinaines A–C (1–3) are bioactive constituents of A. dichotoma to treat vascular inflammatory disorder.

Development of Functional Enzymes and Diet Supplement Products through Microbial Cereal Grain Cultivation Technology

Background/Objectives: This study aims to develop enzyme products with live enzyme activity through cereal grain fermentation and develop enzyme diet products containing natural substances by mixing with plant extracts effective for diet. Methods/Statistical analysis: An appropriate fermentation method for the enzyme production was selected to commercialize the product. The enzyme activity was analyzed/ evaluated pursuant to the food standards/ specifications by food under the Korean Food Standards Codex (KFSC) by Dongkang College Food Health Research Institute as there was no state-certified analyzing institution. Nutritive components including crude protein, aflatoxin, and food stability were tested by a state-certified institution in test methods under the KFSC. Findings: Diet enzyme products with a-amylase, protease, and lipase activity and antioxidant activity were developed from the fermentation product. The antioxidant activity of the natural substance was identified and applied to diet products. Fermentation conditions for enzyme production were established and the fermentation time was shortened. Consumer sensory evaluation and experience results were analyzed to identify the diet effects of the developed products. The stability of the developed products was identified through heavy metal analysis including aflatoxin analysis and Escherichia coli tests. Improvements/Applications: The developed products with enzyme activity and antioxidant activity will be mass-produced and developed into main products of the company, the quality of the products will be improved through continuous research & development hereafter, and the products will be utilized to become products competitive not only in the domestic market but also in the world market through diverse marketing activities.

Non-Saccharomyces와 Saccharomyces cerevisiae Fermivin으로 혼합 발효한 사과와인의 동결농축에 따른 이화학적 특성

The aim of this study was to develop high quality no-sugar-added apple cider. Physicochemical characteristics of the apple cider fermented using a co-culture of Saccharomyces cerevisiae Fermivin and non-Saccharomyces yeasts (Pichia anomala JK04 and Issatchenkia orientalis KMBL5774) were investigated after freeze concentration (FC) until alcohol content reached 12% (v/v). Compared with others, JK04 cider showed delayed alcohol fermentation. Soluble solid, reducing sugar, total acidity, and total phenolic compounds including free-sugar content of JK04 cider were considerably increased after FC compared to those of other ciders. Malic acid content was the highest among organic acids in all ciders after FC, while lactic acid content remained unchanged. Methanol, acetaldehyde, and fusel oil content of all ciders increased after FC; but it was lower than the standard of Korean Food Standards Codex. Hue value decreased in Fermivin and JK04 ciders but increased in 5774 cider. Intensity values of all ciders increased. L and a values in all ciders decreased, whereas b value increased remarkably. In total, 20 types of volatile aromatic compounds were detected. High molecular weight compounds increased while low molecular weight compounds decreased after FC. JK04 cider got the highest color and flavor scores, while 5774 cider got the highest taste and overall preferences scores. Therefore, these data show that non-Saccharomyces yeasts and freeze concentration can be used to improve the overall quality of apple cider.

Migration study of caprolactam from polyamide 6 sheets into food simulants.

Caprolactam, used in manufacturing polyamide (PA) 6, may threaten human health. Here, PA 6 sheets were produced by using a twin-screw extruder to evaluate its safety. Caprolactam migration concentrations from the PA 6 sheets into food simulants were evaluated according to the standard migration test conditions under the Korean Food Standards Codex (KFSC). Concentrations were investigated under various food simulants (distilled water, 4% acetic acid, 20 and 50% ethanol, and heptane) and storage conditions (at 25, 60, and 95°C). Caprolactam migration concentrations into food simulants were determined as follows: 4% acetic acid (0.982mg/L), distilled water (0.851mg/L), 50% ethanol (0.624mg/L), 20% ethanol (0.328mg/L), and n-heptane (not detected). Migrations were determined to be under the regulatory concentration (15mg/L) according to the KFSC test conditions. Taken together, these results verified that the standard migration test conditions by KFSC were reliable to evaluate the safety of PA 6.

서양종 꿀벌(Apis mellifera) 수벌번데기의 화학적 조성과 영양학적 평가

Drone pupa of honeybee (Apis mellifera) has been used as food for enhancing immune system in many countries. However, despite its high nutritional value, it is not registered as food ingredient in Korean food standards codex. In the present study, we evaluated the nutritional characterization of drone pupa through chemical analysis. The contents of moisture, crude protein, crude fat, carbonate and ash in proximate composition were 74.23%, 11.05%, 8.19%, 5.68% and 0.85%, respectively. 18 amino acids, including 9 essential amino acids were found in drone pupa with the highest level of glutamic acid at 1631.9mg/100g. The drone pupa which contains 12 minerals was rich in K (235.78mg/100g) and P (177.35mg/100g). Vitamins (B1, C and E) and fatty acids were present at low concentrations. These results suggest that honeybee drone pupa is a rich source of protein and other essential nutrients and thus could be used as a food ingredient.

Microbiological Quality and Safety of Fresh Fruits and Vegetables at Retail Levels in Korea.

The aim of this study was to evaluate the microbiological quality and safety of fresh produce at retail level in Korea in order to periodically update information and establish available risks associated with consumption of fresh fruits and vegetables. The samples from different markets located in 3 provinces of South Korea were collected. The protocol in the Korean Food Standards Codex was applied and generic Escherichia coli, coliforms, aerobic mesophilic bacteria (AMB), and yeast and mold (YM) in 360 packaged and unpackaged fresh fruits and vegetables were analyzed. Presence of pathogens was examined using real-time polymerase chain reaction (q-PCR) after enrichment of samples. For all, the microbial counts ranged from 1.7 to 10.6 log cfu/g for AMB, 2.2 to 7.9 log cfu/g for coliforms, and 5.5 to 7.9 log cfu/g for YM. Three lettuce samples were contaminated by E. coli with a bacterial load ranging from 2 to 4 log cfu/g. Salmonella spp. were not detected in any fresh produce. Listeria monocytogenes, E. coli O157:H7, and Staphylococcus aureus were found in 1 (0.6%), 3 (0.8%), and 5 (1.4%) fresh produce samples, respectively. Bacillus cereus (50.3%) and Clostridium perfringens (13.3%) had the highest prevalence. These results indicate the need for employing strict control measures and developing preventive strategies to improve the quality and safety of fresh produce in Korea.

어육장과 산채어육된장의 영양성분 분석

The objectives of this study were to nutritionally evaluate Korean traditional fermentation food, Doenjang, and compare the nutrients in fish/meat-Doenjang and herb/fish/meat-Doenjang. In Doenjang, sugar, protein, fat, dietary fiber, and minerals, such as sodium and calcium, were analyzed using HPLC and the ICP analysis method authorized by the Korean Food Standards Codex. Doenjang is known to prevent arteriosclerosis, cancer and hypertension, and to aid liver function, as well as serving as a protein source. Doenjang, fish/meat Doenjang, and wild-herb/fish/meat Doenjang were made according to the original recipes in antique cookbooks. The highest levels of calories, carbohydrates, and sugar were contained in wild-herb/fish/meat Doenjang. Carbohydrate in the fish/meat Doenjang was higher than in ordinary Doenjang, and ordinary Doenjang had the lowest amount of sugar. Fat was shown to be the most abundant in fish/meat Doenjang, and the least abundant in ordinary Doenjang. Fish/meat Doenjang contained the most Na content, while wild-herb/fish/meat Doenjang had the lowest Na content. In terms of dietary fiber, ordinary Doenjang contained the most, while a wild-herb/fish/meat Doenjang contained the least. Ca content was shown to be most abundant in Doenjang, and the least abundant in fish/meat Doenjang.

Comparison of pretreatment methods for the simultaneous determination of synthetic antioxidants in edible oil

Synthetic antioxidants such as propyl gallate (PG), octyl gallate (OG), dodecyl gallate (DG), 2,4,5‐trihydroxybutyrophenone (THBP), tert‐butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) have been used to prevent oxidative degradation in edible oils and fats. These antioxiants in USA, EU and other countries can be added singly or together up to the final concentration of 200 mg/kg. Although the PG, TBHQ, BHA and BHT are an antioxidant authorized as a food additive in Korea, the OG, DG and THBP are unauthorized. In our previous study, we developed a simultaneous method to identify synthetic antioxidants using high‐performance liquid chromatography with UV detector (HPLC‐UV). However, pretreatment with high recoveries are not established yet. Therefore pretreatment method is needed to detect synthetic antioxidant in edible oil. The present study was conducted to compare the different pretreatment methods including Korean Food Standards Codex, AOAC, AOCS and article. The results showed that Korean Food Standards Codex official method is more suitable for the simultaneous determination of synthetic antioxidants compared to other methods. Recoveries of synthetic antioxidants were in the range from 89.6 to 98.8% with RSDs between 2.8 to 4.2%. The Korean Food Standards Codex official method has been successfully applied to edible oil.

Nutrition Composition and Single, 14-Day and 13-Week Repeated Oral Dose Toxicity Studies of the Leaves and Stems of Rubus coreanus Miquel

The leaves and stems of the plant Rubus coreanus Miquel (RCMLS) are rich in vitamins, minerals and phytochemicals which have antioxidant, anti-hemolytic, anti-inflammatory, anti-fatigue and anti-cancer effects. However, RCMLS is not included in the Korean Food Standards Codex due to the lack of safety assurance concerning RCMLS. We evaluated single and repeated oral dose toxicity of RCMLS in Sprague-Dawley rats. RCMLS did not induce any significant toxicological changes in both male and female rats at a single doses of 2500 mg/kg/day. Repeated oral dose toxicity studies showed no adverse effects in clinical signs, body weight, food consumption, ophthalmic examination, urinalysis, hematology, serum biochemistry, necropsy findings, organ weight, and histopathology at doses of 625, 1250, and 2500 mg/kg/day. The LD50 and LOAEL of RCMLS might be over 2500 mg/kg body weight/day and no target organs were identified. Therefore, this study revealed that single and repeated oral doses of RCMLS are safe.

국내 소비되는 봄나물의 Trienzyme 추출법을 적용한 엽산 함량 분석

본 연구에서는 국내 엽산 분석 데이터의 질적?양적 향상을 위해 첫째, AOAC법의 trienzyme 추출법과 식품공전의 암모니아 가수분해법을 비교 분석하고 둘째, 엽채류에 있어 trienzyme 추출법의 검증을 위해 국제표준인증물질을 분석하고 정밀성과 정확성을 측정하였다. 마지막으로 검증된 추출법을 적용하여 시판 봄나물(생것, 데친것)의 총 엽산 합량을 L. casei를 이용한 미생물학적 정량법을 적용하여 비교 분석하였다. 연구 결과 CRM 485(mixed vegetable), CRM 487(pig liver), CRM 121(wholemeal flour), 시금치, 돌미나리의 경우 암모니아 추출법보다 trienzyme 추출법을 적용할 경우 엽산 함량이 시료에 따라 1.2에서 5.8배까지 증가하였다. 따라서 나물 등 엽채류 식품에 함유된 천연 엽산 분석에는 trienzyme 추출법 적용이 필요한 것으로 생각된다. Trienzyme 추출법을 적용하여 분석한 봄나물(생것, 데친 것)의 엽산 함량은 습물 기준(wet weight basis) 나물 생시료의 경우 오가피(146.9 μg/100 g), 부지갱이(142.8 μg/100 g), 갯기름(140.4 μg/100 g)의 엽산 함량이 15개의 분석시료 중 높은 값을 나타내었다. 반면 건물 기준(dry weight basis)을 적용한 절대량 비교에서는 민들레(1,643.0 μg/g), 시금치(1,284.8 μg/g), 비름나물(1,222.5 μg/g) 순으로 높은 엽산 함량을 나타내었다. 가죽나물, 참두릅, 세발나물, 돌미나리, 참취나물 경우 100°C에서 30초간 데쳤을 때 엽산 함량은 차이가 없었으며(P>0.05) 갯기름나물을 제외한 나머지 9개 시료에서는 엽산 함량이 11∼63% 감소하였다(건물 기준 비교). 본 연구에 적용된 엽산 trienzyme 추출법은 상대적으로 부족한 국내 다소비 식품의 엽산 분석 연구에 활용될 것으로 생각되며 나아가 국가표준식품성분표 작성을 위한 엽산 데이터베이스 구축의 기초 자료가 될 것이다.

해파리의 식품성분 특성과 이의 유효 이용

The recent mass appearances of jellyfish in Korea have caused economic and social damage, as they plague swimmers and fishermen. However, jellyfish have high economic and nutritional value, and contain low levels of calories and hydrolysates. Thus, jellyfish are a natural, healthy food that can improve high blood pressure, bronchitis, and a multitude of other diseases. Here, we present research on the ecology, classification, bloom, damage caused, food component characterization, and tissues of jellyfish, with the aim of facilitating further study. Research on use of jellyfish as salted products, and for collagen and qniumucin would also be valuable. A jellyfish body is classified into three parts: the body, termed the umbrella; the oral arm; and the tentacle. Jellyfish are planktonic marine members of a group of invertebrate animals comprising the classes Schypozoa (phylum Cnidaria) and Cuboza. In Korea in 2012, jellyfish damage resulted in decreases of annual catch and commercial value estimated at 177 and 141 billion won, respectively. Because concentrations of heavy metals are below the safety limits for seafood, dried jellyfish appear to be safe raw materials for food. The proximate compositions of Nemopilema nomurai and Aurelia aurita were 97.1% and 96.5% moisture, 0.9% and 1.2% crude proteins, undetected and 0.1% crude lipids, and 1.7% and 1.8% ash, respectively. According to their total contents of essential, total, and non-essential amino acids, jellyfish gonads were deemed good-quality protein. Because the major functional components of jellyfish are collagen and qniumucin, jellyfish can be used salted, or these components of healthy diets can be extracted from them. For more effective use of jellyfish, unit costs should be decreased and safety guaranteed. Additionally, dehydrators attached to conveyor belts should be developed. Since jellyfish can be used throughout the year, they should be listed in the Korean Food Standards Codex as a food source.

A comparison study of hygiene status in meals for poorly-fed children through microbiological analysis

Purpose: The purpose of this study was to assess hygiene status of meals for poorly-fed children through microbiolo-gical quality. Methods: Meals were provided by two social enterprises, one franchise, and one convenience store. There were a total of six meal samples; two samples (social enterprise meal 1; SEM 1, social enterprise meal 2; SEM 2) from two social enterprises, respectively, two samples (franchise meal 1; FM 1, franchise meal 2; FM 2) from one franchise, and two samples (convenience store meal 1; CSM 1, convenience store meal 2; CSM 2) from one convenience store. Microbiologi-cal analysis and assessment were performed by Korean food standards codex (KFSC). Results: General bacteria and E. coli in SEM 1 were detected, but the levels were not over KFSC, and Coliform less than 9.2 × 10 CFU/g was also de-tected in seasoned bean sprouts of SEM 1. General bacteria was detected at 1.6 × 106 CFU/g in cabbage kimchi of SEM 2. Coliform was detected in cabbage kimchi, squid cutlet, stir-fried pork, and fried chicken of FM1 and 2, but the levels were not over KFSC. In addition, S. aureus was detected in cabbage kimchi and seasoned dried white radish of FM 1 and 2 (9.8 × 10 2 CFU/g, 9.4 × 10 3 CFU/g respectively), thus was over KFSC. B. cereus was detected in stir-fried pork and fried chicken (1.2 × 10 3 CFU/g, 1.5 × 10 3 CFU/g respectively) of FM 1 and 2, thus was over KFSC. Finally, S. aureus was detected in stir-fried dried squid, seasoned spicy chicken, and stir-fried kimchi of CSM 1 and 2, and was over KFSC too (9.5 × 104 CFU/g, 2.4 × 10 2 CFU/g, 1.3 × 10 3 CFU/g respectively). Conclusion: Results of this study suggest that systemic management of hygiene is necessary to safely providing meals to poorly-fed children.

시판 유통 중인 고춧가루의 미생물 및 이화학적 품질 모니터링

시판 유통 중인 고춧가루의 10종에 대해 미생물 (총 호기성균수, 대장균군, 효모 & 곰팡이), 이화학적 품질 (수분함량, pH, 기계적 색도 및 ASTA 색도, 입자 크기)을 확인하였다. 시판 유통 중인 미생물 농도 측정결과, 총 호기성균, 효모 및 곰팡이는 <TEX>$10^3-10^6$</TEX> CFU/g으로 나타났고, 대장균군은 2종의 검체에서 <TEX>$10^3$</TEX> CFU/g의 분포를 나타내었다. 수분함량은 7.25-12.73%로 나타나, 10종 모두 식품공전의 기준규격에 적합하였다. pH는 4.97~5.15 범위를 나타내어 시판 고춧가루의 건조방법은 각각 다른 것으로 판단되었다. 색도 측정결과 기계적 색도의 E 값은 최저 47.19, 최고 58.04를 나타내었고, ASTA 색도는 최저 89.31, 최고 98.61로 나타나 제품별로 색도의 뚜렷한 차이가 나타났으나, 기계적 색도와 ASTA 색도의 상관성은 높지 않은 것으로 판단되었다. 고춧가루 10개 검체의 평균 입자크기는 605-1251 um로 나타났고, 분포도는 2종의 시료(RP-2, RP-3)는 매우 균일한 분포도를 나타낸 반면, RP-9, RP-10은 가장 고르지 못한 분포도를 나타내었다. Ten commercially available red pepper powders were investigated for their hygienic quality (total aerobic count, yeasts and molds, and coliforms) and physicochemical properties (moisture content, pH, Hunter's color values, American Spice Trade Association (ASTA) color and particle size). Microbial analysis resulted in <TEX>$10^3-10^6$</TEX> CFU/g of total aerobic count and same of yeasts & molds, where 2 samples were positive (<TEX>$10^3$</TEX> CFU/g) for coliforms. The moisture contents (7.25% to 12.73%) were with in the range as described in the Korean Food Standards Codex. Noteworthy variations were observed in pH (4.97 to 5.15), Hunter's <TEX>${\Delta}E$</TEX> values (47.19 to 58.04) and ASTA color values (89.31 to 98.61). Although the color differences were evident among the samples, but the Hunter values were not in good correlations with ASTA color values. The average particle sizes of the all samples were comparable ranging from <TEX>$605{\mu}m$</TEX> to <TEX>$1251{\mu}m$</TEX> with few exceptions. There was a great variation in the key quality attributes of commercially available red pepper powders that should be considered for their various uses in food products.

육회 중에 분포하는 미생물과 주요 식중독 세균의 조사

육회는 가열처리 없이 섭취하기 때문에 다양한 미생물에 노출될 수 있다. 본 연구에서는 대구지역의 육회 전문점 5곳을 선정하여 미생물 분포를 조사하였다. 식당에서 판매되고 있는 조리된 육회를 식품공전 방법에 따라 중온성균 수와 대장균군 수를 측정하였고 식품 중에 검출되어서는 아니되는 병원성 세균인 Salmonella spp., Staph. aureus, E. coli O157:H7, L. monocytogenes의 검출 유무를 조사하였다. 조사 결과, 육회에는 중온성균이 <TEX>$6.6{\times}10^3-2.7{\times}10^5\;CFU/g$</TEX>, 대장균군이 <TEX>$8.9{\times}10^1-2.1{\times}10^5CFU/g$</TEX>으로 분포되었다. 모든 육회 시료에서 Salmonella spp., E. coli O157:H7, L. monocytogenes은 검출되지 않았으나 한 시료에서 Staph. aureus가 검출되었다. 이외 임상학적으로 중요한 미생물들이 동정되었다. 가열과정 없이 바로 섭취하는 육회는 원료의 생산 및 조리과정에서 엄격한 위생 감독이 요구된다. People can be exposed to various microorganisms when they eat yukae(seasoned raw meat) because yukae is eaten raw. The purpose of this study was to find out microbial distribution in yukae. In this experiment, 5 restaurants serving yukae were chosen in Daegu area. Mesophilic microorganisms and coliforms were measured by Korean Food Standards Codex. Analyses of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 were conducted. As results, mesophilic microorganisms ranged <TEX>$6.6{\times}10^3-2.7{\times}10^5\;CFU/g$</TEX> and coliforms ranged <TEX>$8.9{\times}10^1-2.1{\times}10^5CFU/g$</TEX>. Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 were not detected in all 5 samples. However, Staphylococcus aureus was detected in 1 sample out of 5 samples. Hygiene practice during production, processing and cooking process is required.