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국내 식품산업 다빈도 사용 효소제 7종의 사용량 기반 세포독성 연구 ＝ Cytotoxicity evaluation of frequently used 7 food enzymes in South Korea at their maximum usage levels / 김예현 윤수민 ; 유나경 ; 최수진 1

Abstract 1

서론 1

재료 및 방법 2

결과 및 고찰 4

요약 7

References 7

Author Information 8

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기사명 저자명 페이지 원문 목차
Anti-obesity and anti-inflammatory effects of the desalted Salicornia europaea L. fermented by Bacillus velezensis K26 Hyunjin Lee, Wooki Kim, Sungho Jang, Myung-Ji Seo p. 169-177

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신경세포 분화와 산화스트레스에서 추출 조건에 따른 가물치 추출물의 효과 = Effect of channa argus extracts from different extraction processes on neuronal cell differentiation and oxidative stress 조경환, 하영술, 김은지, 이승준, 추호진, 강영미, 김종철, 손용휘, 이연지, 조재윤, 조인애 p. 178-187

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추어를 첨가한 떡갈비의 개발 및 품질특성 = Development and characterization of Tteokgalbi supplemented with mudfish (Misgurnus mizolepis) paste 유지영, 김현진, 임종준, 백서준, 이성실, 최준호 p. 188-196

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참다래(Actinidia chinensis) 유래 Saccharomyces cerevisiae HKFR18의 양조특성 = Brewing characteristics of Saccharomyces cerevisiae HKFR18 isolated from kiwi fruits (Actinidia chinensis) 백상원, 김계원, 박천석, 손종연, 심재용 p. 197-204

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국내 식품산업 다빈도 사용 효소제 7종의 사용량 기반 세포독성 연구 = Cytotoxicity evaluation of frequently used 7 food enzymes in South Korea at their maximum usage levels 김예현 윤수민, 유나경, 최수진 p. 205-212

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두유, 이눌린, 쌀가루를 첨가하여 Lactobacillus acidophilus를 이용한 푸딩의 냉장 저장 중 품질 특성 및 프로바이오틱스 생존율 = Quality characteristics and probiotics viability of pudding by Lactobacillus acidophilus with soymilk, inulin, and/or rice powder during cold storage 한인화, 임승용 p. 213-220

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시판하는 진피차의 이화학적 품질 특성 분석 = Physicochemical properties of various commercial dried tangerine peel tea products 한지희, 이수아, 김두리, 천지연 p. 221-227

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젓갈 및 젓갈 대체 재료 첨가가 김치의 향기 특성에 미치는 영향 = Effect of salted-fermented fish products and their alternatives on the volatile compound profiles of Kimchi 안선정, 권태은 p. 228-239

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광펄스 처리 용기의 재질에 따른 대장균의 사멸 효과 = Effect of inactivation on Escherichia coli as panel materials of treatment chamber used in intense pulsed light treatment 박주안, 신정규 p. 240-246

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식물성 지방 비드가 돈육 패티의 이화학적 및 관능적 특성에 미치는 영향 = Effects of plant-based fat beads on the physicochemical and sensory properties of pork patty 김해산나, 정혜승, 이지선, 최미정 p. 247-254

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Step-cooling 알고리즘에 의해 제어되는 과냉각 저장이 갈치(Trichiurus lepturus)의 신선도 유지에 미치는 영향 = Effect of supercooling controlled by step-cooling algorithm on freshness of hairtail (Trichiurus lepturus) 김종진, 박동현, 김은정, 최미정 p. 255-263

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대두와 멸치 발효소재를 이용한 염지 처리와 건조 시간이 부세 굴비의 품질 특성에 미치는 영향 = Effect of brine treatment conditions with fermented product and drying time on quality characteristics of croceine croaker Gulbi 서예슬, 이호우, 김숙정, 우재걸, 양은주 p. 264-271

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Treatment period of high-pressure enzymatic hydrolysis : a key factor determining the quality of high-pressure enzymatic hydrolysates from Protaetia Brevitarsis Seulensis (Kolbe) larvae Tae-Eun Kim, Yong-Jin Cho, Bum-Keun Kim p. 272-278

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참고문헌 (32건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
1 Bae SH, Yu J, Lee TG, Choi SJ. 2018. Protein Food matrix–ZnO nanoparticle interactions affect protein conformation, but may not be biological responses. Int. J. Mol. Sci. 19: 3926. 미소장
2 Balenga NA, Klichinsky M, Xie Z, Cahn EC, Zhao M, Jude J, Laviolette M, Panettieri Jr RA, Druey KM. 2015. A fungal protease allergen provokes airway hyper-responsiveness in asthma. Nat. Commun. 6: 6763. 미소장
3 Bannon GA. 2004. What makes a food protein an allergen?. Curr. Allergy Asthma Rep. 4: 43-46. 미소장
4 Böhmert L, König L, Sieg H, Lichtenstein D, Paul N, Braeuning A, Voigt A, Lampen A. 2018. In vitro nanoparticle dosimetry for adherent growing cell monolayers covering bottom and lateral walls. Part. Fibre Toxicol. 15: 42. 미소장
5 Chan FKM, Moriwaki K, Rose MJD. 2013. Detection of necrosis by release of lactate dehydrogenase activity. In: Immune Homeostasis. Snow AL, Lenardo MJ. (eds). Humana Press, Inc., Totowa, NJ, USA, pp. 65-70. 미소장
6 Choi OB. 2002. Anti-allergic effects of Petasites japonicum. Korean J. Food & Nutr. 15: 382-385. 미소장
7 Chung MJ, Ha TJ, Choi HN, Lee JS, Park YI. 2011. Inhibitory effects of anthocyanins isolated from black soybean (Glycine max L.) seed coat on degranulation and cytokine generation in RBL-2H3 cells. J. Korean Soc. Food Sci. Nutr. 40: 1662-1667. 미소장
8 Deckers M, Deforce D, Fraiture MA, Roosens NHC. 2020. Genetically modified micro-organisms for industrial food enzyme production:an overview. Foods 9: 326. 미소장
9 EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Silano V, Barat Baviera JM, Bolognesi C, Brüschweiler BJ, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mortensen A, Riviere G, Steffensen I-L, Tlustos C, Van Loveren H, Vernis L, Zorn H, Jany K-D, Kärenlampi S, Penninks A, Želježic D, Aguilera-Gómez M, Andryszkiewicz M, Arcella D, Gomes A, Kovalkovičová N, Liu Y, Rossi A, Engel K-H, Chesson A. 2018. Safety of the food enzyme glucoamylase from a genetically modified Aspergillus niger (strain NZYM-BF). EFSA J. 16: 5450. 미소장
10 EFSA CEP Panel (EFSA Panel on Food Contact Materials, Enzymes and Processing Aids), Silano V, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mortensen A, Rivière G, Steffensen I-L, Tlustos C, van Loveren H, Vernis L, Zorn H, Glandorf B, Herman L, Andryszkiewicz M, Arcella D, Gomes A, Liu Y and Chesson A. 2020. Safety evaluation of the food enzyme a-amylase from Bacillus amyloliquefaciens strain BANSC. EFSA J. 18: 5976. 미소장
11 Frisvad JC, Møller LL, Larsen TO, Kumar R, Arnau J. 2018. Safety of the fungal workhorses of industrial biotechnology:update on the mycotoxin and secondary metabolite potential of Aspergillus niger, Aspergillus oryzae, and Trichoderma reesei. Appl. Microbiol. Biotechnol. 102: 9481-9515. 미소장
12 FSCJ (Food Safety Commission of Japan). 2017. Guidelines for the risk assessment of additives (enzymes) in foods. Available from: https://www.fsc.go.jp/english/index.html. Accessed June 16, 2021. 미소장
13 KHIDI (Korea Health Industry Development Institute), 2017, National food & nutrition statistics. Available from: https://www.khidi.or.kr/kps/dhraStat/result1?menuId=MENU01652&gubun=&year=2017. Accessed June 17, 2021. 미소장
14 Ladics GS, Sewalt V. 2018. Industrial microbial enzyme safety:What does the weight-of-evidence indicate? Regul. Toxicol. Pharm. 98: 151-154. 미소장
15 Lee JH, Jo EH, Hong EJ, Kim KM, Lee IH. 2014. Safety evaluation of filamentous fungi isolated from industrial Doenjang Koji. J. Microbiol. Biotechnol. 24: 1397-1404. 미소장
16 Merget R, Stollfuss J, Wiewrodt R, Frühauf H, Koch U, Bolm-Audorff U, Dienfait HG, Hiltl G, Schultze-Werninghaus G. 1993. Diagnostic tests in enzyme allergy. J. Allergy Clin. Immunol. 92: 264-277. 미소장
17 MFDS (Ministry of Food and Drug Safety). 2021a. Food Sanitation Act. NO. 17809. Ministry of Food Drug Safety. Osong, Korea. 미소장
18 MFDS (Ministry of Food and Drug Safety). 2021b. Food Additives Code. Available from: https://www.foodsafetykorea.go.kr/foodcode/04_03.jsp?idx=741. Accessed June 25, 2021. 미소장
19 MFDS (Ministry of Food and Drug Safety). 2021c. Food Additives Code. Available from: https://www.foodsafetykorea.go.kr/foodcode/04_03.jsp?idx=981. Accessed June, 28, 2021. 미소장
20 Mudie DM, Murray K, Hoad CL, Pritchard SE, Garnett MC, Amidon GL, Gowland PA, Spiller RC, Amidon GE, Marciani L. 2014. Quantification of gastrointestinal liquid volumes and distribution following a 240 mL dose of water in the fasted state. Mol. Pharm. 11: 3039-3047. 미소장
21 Ojha BK, Singh RK, Shrivastava N. 2019. Enzymes in the animal feed industry. In: Enzymes in Food Biotechnology. Kuddus M. (ed). Academic Press, London, UK, p. 93-109. 미소장
22 Onami JI, Kobayashi N, Watanabe M, Yamada O, Mizutani O, Yokoyama K, Haruo T, Chibana H, Kamata Y. 2019. An updated data portal for fungal allergens with curated information. Bioinformation 15: 820. 미소장
23 Pariza MW, Johnson EA. 2001. Evaluating the safety of microbial enzyme preparations used in food processing: update for a new century. Regul. Toxicol. Pharm. 33: 173-186. 미소장
24 Paschke A. 2009. Aspects of food processing and its effect on allergen structure. Mol. Nutr. Food. Res. 53: 959-962. 미소장
25 Rodrigues APD, Carvalho ASC, Santos AS, Alves CN, do Nascimento JLM, Silva EO. 2011. Kojic acid, a secondary metabolite from Aspergillus sp., acts as an inducer of macrophage activation. Cell Biol. Int. 35: 335-343. 미소장
26 Römmele C, Brueckner J, Messmann H, Gölder SK. 2016. Clinical experience with the pillcam patency capsule prior to video capsule endoscopy: a real-world experience. Gastroent. Res. Pract. 2016: 1-6. 미소장
27 Sewalt V, Shanahan D, Gregg L, Marta JL, Carrillo R. 2016. The generally recognized as safe (gras) process for industrial microbial enzymes. Ind. Biotechnol. 12: 295-302. 미소장
28 Sewalt VJ, Reyes TF, Bui Q. 2018. Safety evaluation of two α-amylase enzyme preparations derived from Bacillus licheniformis expressing an α-amylase gene from Cytophaga species. Regul. Toxicol. Pharm. 98: 140-150. 미소장
29 Shen HD, Tam MF, Tang RB, Chou H. 2007. Aspergillus and Penicillium allergens: focus on proteases. Curr. Allergy Asthma Rep. 7: 351-356. 미소장
30 Shipstone M, Mueller R, Bettenay S, Manson G, Friend S. 1999. The use of compound 48/80 as a positive control in equine intradermal allergy testing. Vet. Dermatol. 10: 291-295. 미소장
31 Sivamaruthi BS, Kesika P, Chaiyasut C. 2018. Toxins in fermented foods: prevalence and preventions—a mini review. Toxins 11: 4. 미소장
32 Zhao Y, Bu Q, Zhou Y, LV L, Yan G, Chen B, Wang L, Cen X. 2010. Mechanism study of aconitum-induced neurotoxicity in PC12 cells: involvement of dopamine release and oxidative damage. Neurotoxicology 31: 752-757. 미소장

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