Inactivation of Human Norovirus GII.4's Infectivity in Fresh Oysters () through Thermal Treatment in Association with Propidium Monoazide.

The current study investigated the effects of heat treatment (85 °C or 100 °C for 5-20 min) on human norovirus (HuNoV) GII.4's capsid stability in fresh oysters. In addition, propidium monoazide (PMA) was used in viral samples to distinguish infectious viruses and evaluated using real-time quantitative reverse transcription polymerase chain reaction (RT-qPCR).

Effect of Dielectric Barrier Discharge Plasma against Mixed-Culture Biofilms on Food-Contact Surfaces.

is a major foodborne pathogen. Various methods can be used to control biofilms formed by foodborne pathogens. Recently, the food industry has become interested in plasma, which can be used as a non-thermal technology with minimum changes to product quality.

Food functionalities and bioactivities of protein isolates recovered from skipjack tuna roe by isoelectric solubilization and precipitation.

Four roe protein isolates (RPIs) from skipjack tuna were prepared using isoelectric solubilization (pH 11 and 12) and precipitation (pH 4.5 and 5.5) (ISP) at different pH points to evaluate their physicochemical and functional properties and in vitro bioactivities.

Food functionality of protein isolates extracted from Yellowfin Tuna () roe using alkaline solubilization and acid precipitation process.

Four types of roe protein isolates (RPIs) were prepared through the alkaline solubilization and acid precipitation (ASAP) process, and their functional properties and in vitro bioactivities were evaluated. Higher buffer capacity in pH-shift range of 8-12 was found in RPI-1 (pH 11/4.5), required average 94.

Survey and Exposure Assessment of Biogenic Amines in Fish Species Commonly Consumed in Korea.

Because of the increased awareness of the health benefits of fish, fish consumption has increased each year in several countries, including Korea. However, fish consumption is associated with acute toxicity owing to the presence of biogenic amines in rapidly spoiling fish. Several food safety agencies have established standards for acceptable histamine concentrations in some restrictive fish and fishery products; however, such standards are not available for other species.

Chemical composition and functional properties of roe concentrates from skipjack tuna () by cook-dried process.

The objective of this study was to investigate physicochemical properties of protein concentrate from skipjack tuna roe by a cook-dried (boiled or steamed-dried) process, and to evaluate their food functional properties. The yields of boil-dried concentrate (BDC) and steam-dried concentrate (SDC) prepared from skipjack tuna roe were 22.4 for BDC and 24.

Protein functionality of concentrates prepared from yellowfin tuna () roe by cook-dried process.

Three kinds of roe protein concentrates (RPCs: boil-dried concentrate, BDC; steam-dried concentrate, SDC; freeze-dried concentrate, FDC) were prepared from yellowfin tuna to produce value added products for food applications. The buffer capacities of the RPCs were higher under alkaline than under acidic conditions. The water holding capacities of the RPCs were in range 4.

Processing optimization of restructured jerky from sea rainbow trout frame muscle.

This study determined optimal drying temperature and time on the moisture content, hardness, and overall sensory acceptance of restructured jerky from sea rainbow trout frame muscle (RJ-SRTF) using response surface methodology. The optimal drying conditions with respect to the above variables were 67.2°C for drying temperature and 8.

Comparison of collagen characteristics of sea- and freshwater-rainbow trout skin.

Proximate composition, volatile basic nitrogen content, and concentrations of collagen in skin samples from either sea- (S-RT) or freshwater-rainbow trout (F-RT) were characterized and compared, to assess the effect of the sea or freshwater habitat on these parameters. Results of amino acid composition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, thermal denaturation assay and Fourier transform infrared (FT-IR) spectroscopy of acid-soluble collagens were comparable between the two sample sets. Both acid-soluble collagens from sea- and freshwater-rainbow trout skins contained glycine as the major amino acid and high alanine, proline, and hydroxyproline contents, and was found to be predominantly composed of α1-, α2-, and β-chains.

Gallic acid isolated from Spirogyra sp. improves cardiovascular disease through a vasorelaxant and antihypertensive effect.

In this study, we investigated the vasorelaxant and antihypertensive effects of gallic acid (GA), a polyphenol isolated from the green alga Spirogyra sp., to assess its suitability as a therapeutic for cardiovascular diseases (CVDs). We examined the effect of GA on endothelium-dependent vasorelaxation in human umbilical vein endothelial cells (HUVECs).

Molecular characteristics and anti-inflammatory activity of the fucoidan extracted from Ecklonia cava.

Enzymatic extraction has been successfully used for extracting numerous biologically active compounds from a wide variety of seaweeds. In this study, we found that enzymatic extraction of the fucoidan from Ecklonia cava may be more advantageous than water extraction. Therefore, we studied the E.

Neuroprotective effects of phlorotannins isolated from a brown alga, Ecklonia cava, against H2O2-induced oxidative stress in murine hippocampal HT22 cells.

Exposure of neurons to hydrogen peroxide (H(2)O(2)) results in oxidative stress and the activation of a cascade of intracellular toxic events resulting in oxidation, lipid peroxidation, and Ca(2+) elevation, ultimately resulting in cell death. In this study, we attempted to characterize the neuroprotective effects of phlorotannins isolated from Ecklonia cava, including phloroglucinol, eckol, triphloroethol A, eckstolonol, and dieckol, against H(2)O(2)-induced cell damage in murine hippocampus neuronal (HT22) cells. We measured the reactive oxygen species (ROS) and lipid peroxidation levels and evaluated the resultant cell death and alterations in Ca(2+)-concentrations.

Characteristics of salt-fermented sauces from shrimp processing byproducts.

A salt-fermented sauce from shrimp processing byproducts (heads, shells, and tails) was prepared and characterized. Three types of sauces were prepared; sauce C, with 30 g of salt/100 g of byproduct (high salt); sauce E, with 30 g of salt and 0.2 g of sodium erythorbate (high salt); and sauce L, with 20 g of salt, 0.