The laccase (PpLAC) gene family members in peach fruit were identified and the relationship between their expression pattern and chilling induced browning were investigated. The study was performed using two varieties of peaches with different chilling tolerance, treated with or without exogenous γ-aminobutyric acid (GABA) during cold storage. Twenty-six genes were screened from the peach fruit genome. These genes were distributed on 6 chromosomes and each contained 5-7 exons. The PpLAC gene family members shared relatively similar gene structure and conserved motifs, and they were classified into 7 subgroups based on the cluster analysis. Transcriptome sequencing revealed that the expression levels of PpLAC7 and PpLAC9 exhibited an increasing pattern under low temperature storage, and displayed a similar trend with the browning index of peach fruit. Notably, GABA treatment reduced the degree of browning and inhibited the expression of PpLAC7 and PpLAC9. These results suggested that PpLAC7 and PpLAC9 might be involved in the browning of peach fruit during cold storage.
Food Storage ; Fruit/genetics* ; Laccase/genetics* ; Prunus persica/genetics*

PURPOSE: The objective of this study was to examine the association of temperature-fluctuation with freshness quality in various foods. METHODS: We investigated the effects of storage conditions on antioxidant activities of cherries and romaine lettuce during storage at 0.7 ± 0.6℃, 1.2 ± 1.4℃, and 1.6 ± 2.8℃. Cherries and romaine lettuce were stored for a period of 9 days and 7 days, respectively. We also analyzed the effects of storage conditions on fresh quality of beef and salmon during storage at −0.3 ± 0.8℃, −0.6 ± 2.3℃, and −1.5 ± 4.4℃. Both of them were stored for a period of 14 days. RESULTS: The amount of water loss was highest in beef, and the microbial count was also the highest at −1.5 ± 4.4℃. In the case of salmon, there was no difference in water loss according to storage, and TBA value was significantly increased at −1.5 ± 4.4℃. Moisture retention was the highest at 0.7 ± 0.6℃ in both romaine lettuce and cherry samples. The contents of polyphenol and flavonoid were significantly higher in cherries, and content of polyphenols in romaine lettuce was significantly higher at 0.7 ± 0.6℃ (p < 0.05). DPPH activity decreased in the order of 0.7 ± 0.6℃> 1.2 ± 1.4℃> 1.6 ± 2.8 ℃ over 7 days. CONCLUSION: The results indicate that temperature-fluctuation may affect qualities of foods stored in a refrigerator.
Food Handling ; Food Storage ; Lettuce ; Nutritive Value ; Polyphenols ; Red Meat ; Salmon ; Water

Postmenopausal women aged 50s generally experience gradual changes in body such as decline in antioxidant and estrogen levels as the body ages. To overcome these aging-associated changes, the needs for health functional foods are increasing. Dendropanax morbifera (DM) have antioxidant effects, anti-inflammatory against cancer cells, antidiabetic, and antiatherogenic effect which are associated with postmenopausal symptoms. We analyzed clinical effects of DM on aging-related symptoms by reporting their antioxidant, anticancer and inflammatory activity, etc. and their bioactivity. Data sources EMBASE, SCOPUS, PubMed, Web of Science, and Google Scholar databases were searched up to August 2016 for studies investigating medicinal plants in prevention and treatment of diabetes. The search terms were “Dendropanax morbifera”. The reference lists of articles were also reviewed for additional relevant studies. Extracts of DM have various efficacy such as antioxidant, anti-cancer, anti-inflammatory activity and anti-thrombotic effect.
Aging ; Antioxidants ; Estrogens ; Female ; Functional Food ; Humans ; Information Storage and Retrieval ; Menopause ; Plant Extracts ; Plants, Medicinal

BACKGROUND: Rotavirus is the leading cause of acute viral gastroenteritis, particularly in children, and is transmitted through the fecal-to-oral route by contaminated food or the environment. This study examined the contamination of the inner surfaces of domestic refrigerators with pathogens causing gastroenteritis. METHODS: Swab specimens from shelf surfaces of freezers and refrigerators were collected from 10 domestic refrigerators. Multiplex PCR for bacterial and viral pathogens causing acute gastroenteritis was performed. The VP7 and VP4 genes of rotavirus were amplified and then analyzed by DNA sequencing. RESULTS: Rotavirus was detected in five domestic refrigerators in the same apartment complex. All rotavirus samples showed the G1 genotype and the same DNA sequences. No pathogens causing acute gastroenteritis were identified in the other five domestic refrigerators. CONCLUSIONS: The inner surfaces of domestic refrigerators can be contaminated with pathogens causing acute gastroenteritis, such as rotavirus. Attention should be given to the hygiene of refrigerators. To estimate the contamination or hygienic status for food storage, testing for viral pathogens combined with ordinary bacterial cultures may be necessary.
Base Sequence ; Child ; Food Storage ; Foodborne Diseases ; Gastroenteritis ; Genotype ; Humans ; Hygiene ; Multiplex Polymerase Chain Reaction ; Rotavirus* ; Sequence Analysis, DNA

OBJECTIVES: A total of 229 confirmed cholera cases were reported in Alborz Province during an outbreak that lasted from June 2011 to August 2011. This study aimed to identify potential sources of transmission in order to determine suitable interventions in similar outbreaks. In other words, the lessons learned from this retrospective study can be utilized to manage future similar outbreaks. METHODS: An age-matched and sex-matched case-control study was conducted during the outbreak. For each case, two control subjects were selected from the neighborhood. A case of cholera was defined as a bacteriologically confirmed case with signs and symptoms of cholera. This study was conducted from June 14, 2011 through August 23, 2011. The data were analyzed by calculating odds ratios (ORs) using the logistic regression method. RESULTS: In this outbreak, 229 confirmed cholera cases were diagnosed. The following risk factors were found to be associated with cholera: consumption of unrefrigerated leftover food (OR, 3.05; 95% confidence interval [CI], 1.72 to 5.41), consumption of vegetables and fruits in the previous three days (OR, 2.75; 95% CI, 1.95 to 3.89), and a history of traveling in the previous five days (OR, 5.31; 95% CI, 2.21 to 9.72). CONCLUSIONS: Consumption of vegetables and fruits has remained an unresolved risk factor in cholera outbreaks in Iran in recent years. In order to reduce the risk of cholera, sanitary standards for fruits and vegetables should be observed at all points from production to consumption, the population should be educated regarding hygienic food storage during outbreaks, and sanitary standards should be maintained when traveling during cholera outbreaks.
Case-Control Studies* ; Cholera* ; Disease Outbreaks ; Food Storage ; Fruit ; Iran* ; Logistic Models ; Methods ; Odds Ratio ; Residence Characteristics ; Retrospective Studies ; Risk Factors ; Vegetables

In the storage of Radix Ophiopogonis, browning often happens to cause potential risk with regard to safety. Previously few reports investigate the browning of Radix Ophiopogonis. In this research, the causes and mechanisms of the browning of Radix Ophiopogonis were preliminarily elucidated. Content determination by high-performance liquid chromatography (HPLC) and spectrophotometry, enzyme activity determination by colorimetry, and morphological observation by electron microscopy were performed in the present study. Uniform design and three-dimensional response surfaces were applied to investigate the relationship between browning and storage factors. The cortex cell wall of browned Radix Ophiopogonis was ruptured. Compared with the normal Radix Ophiopogonis, cellulase and polyphenol oxidase enzymes were activated, the levels of 5-hydroxymethylfurfural (5-HMF), total sugars, and reducing sugars were increased, while the levels of polysaccharides and methylophiopogonanone A were decreased in browned Radix Ophiopogonis. The relationship between the storage factors and degree of browning (Y) could be described by following correlation equation: Y = - 0.625 4 + 0.020 84 × X3 + 0.001 514 × X1 × X2 - 0.000 964 4 × X2 × X3. Accompanied with browning under storage conditions, the chemical composition of Radix Ophiopogonis was altered. Following the activation of cellulase, the rupture of the cortex cell wall and the outflow of cell substances flowed out, which caused the Radix Ophiopogonis tissue to become soft and sticky. The main causes of the browning were the production of 5-HMF, the activation of polyphenol oxidase, Maillard reactions and enzymatic browning. Browning could be effectively prevented when the air relative humidity (HR), temperature, and moisture content were under 25% RH, 12 °C and 18%, respectively.
Carbohydrates ; biosynthesis ; Catechol Oxidase ; Cell Wall ; enzymology ; Cellulase ; Chromatography, High Pressure Liquid ; Food Storage ; methods ; Furaldehyde ; analogs & derivatives ; chemical synthesis ; Humidity ; Maillard Reaction ; Ophiopogon ; chemistry ; enzymology ; Temperature

A total of 262 dietitians (in 97 college foodservices nationwide, 86 elementary school foodservices, and 79 middle & high school foodservices in the Changwon area) were given a survey questionnaire composed of 18 GMP and 29 SSOP items from May to July, 2011. As a whole, total usage level of GMP facilities (3.65/5 points) and total management level of SSOP (3.86) in college foodservices showed no significant differences compared to those in elementary school foodservices (GMP 3.74, SSOP 4.02) and middle & high school foodservices (GMP 3.75, SSOP 3.95). However, the results of this study suggest that seven items of the GMP facilities and five items of the SSOP should be improved for the development of the HACCP facility model in college foodservices. Those items that showed considerably lower points in GMP were as follows: 'Drain pipes from sinks of the cooking area are connected directly to the drain (3.74)' (P<0.001), 'The grease trap is installed outside the cooking area equipped with an oil separator (3.24)' (P<0.01), 'Entrance and the cooking area are adequately equipped with hand-washing and shoe disinfecting facilities (3.61)' (P<0.001), 'Cooking area, food storage, and dining area are adequately equipped with insect and rodent repellents (3.72)' (P<0.001), 'Cooking areas are equipped with air-conditioning/heating system and ventilation facility for maintenance of temperature and humidity (3.35)' (P<0.05), and 'Toilets for cooking staff only are provided; the its doorways are not directly accessible from the cooking area (3.25)' (P<0.01).
Alkanesulfonic Acids ; Compliance ; Cooking ; Food Storage ; Humans ; Humidity ; Insects ; Piperazines ; Surveys and Questionnaires ; Rodentia ; Shoes ; Ventilation

This study aimed to suggest a 1300 scale of a middle school foodservice facility floor plan which was compliant to the principle of HACCP, as well as ensuring food and work safety, and the flow of personnel and food materials. which consisted of 46 nutrition teachers and 6 experts, responded with a questionnaire on the relationship of functional area and space. Using their opinions, key principles for the design of the facility were single direction movement of food materials, customers and workers; minimization of the cross-contamination through the separation of functional space; and securement of customer-focused efficiency; staff-centered convenience and efficiency; and work and food safety. After the completion of an adjacency diagram, bubble diagram and program statement, the functional areas of a 1300 scale middle school food-service facility were allocated as follows: 9.9 m2 for the receiving area, 56.1 m2 for the pre-preparation area, 10.5 m2 for the food storage area, 6.0 m2 for the supplies storage area, 97.8 m2 for the cooking area, 33.6 m2 for the service area, 52.5 m2 for dish washing area, cafeteria 410.5 m2, 4.5 m2 for the front room, for a total of 725.8 m2. Expert groups have pointed to limitations within this model as there are no windows in the office for the influx of fresh outside air and a need for the straight line installation of steam-jacket and frying kettles on the sides of windows. This study can be useful as the guidelines for estimating the investment cost of the facility and placing the placement of functional areas and equipment in the renovation of the facility. It can be also useful data for a methodology of foodservice facility design.
Cooking ; Equipment and Supplies ; Facility Design and Construction ; Floors and Floorcoverings ; Food Safety ; Food Storage ; Humans ; Investments ; Surveys and Questionnaires

OBJECTIVETo establish WZS miniature swine model of beta-conglycinin (7 S) allergy for evaluating the potential allergenicity of genetically modified food.

METHODSTwelve 45-day-old WZS miniature swines from three litters were randomly divided into three groups (control group; 4% 7 S group and 8% 7 S group, n = 4), which were respectively gastric sensitized (day 0 - 10) and oral challenged (day 6 - 18, 31) to induce anaphylactic reactions. Clinical symptoms, skin prick reactions were recorded. At day 10, 19 and 32, serum IgG, IgE, histamine and cytokines levels were measured by ELISA.

RESULTSDiarrhea at different degrees were observed in 4% and 8% 7 S groups. The skin erythema reactions in grade "-", "+/-", "+", "++" of control group respectively were 2/4, 2/4, 0/4, 0/4, of 4% 7 S group were 0/4, 0/4, 2/4, 2/4 and of 8% 7 S group were 0/4, 0/4, 1/4, 3/4. The serum IgE and histamine levels of day 11, 19 and 32 were all significantly and positively correlated (Pearson coefficients = 1, P = 0.000). The serum IgG, IgE and histamine levels all reached the peak after 7 S groups were oral challenged at day 19.Compared with the control group, serum IgG (lg IgG: 2.95 +/- 0.31 vs 2.29 +/- 0.25, t = 3.19, P = 0.011), IgE (lg IgE: 2.45 +/- 0.30 vs 1.77 +/- 0.23, t = 3.31, P = 0.009) and histamine levels(lg histamine:2.13 +/- 0.30 vs 1.45 +/- 0.23, t = 3.34, P = 0.009) of 4% 7 S group at day 19 were all significantly higher, while the serum IFN-gamma content [(35.78 +/- 6.42) pg/ml vs (51.10 +/- 9.67) pg/ml, t = -2.33, P = 0.045] of 4%7 S group was significantly lower.

CONCLUSIONThe WZS miniature swine model orally induced by soybean beta-conglycinin is type I hypersensitivity mediated by IgE, which can be used to predict the potential allergenicity of genetically modified food.

Animals ; Antigens, Plant ; adverse effects ; Disease Models, Animal ; Food Hypersensitivity ; etiology ; Globulins ; adverse effects ; Seed Storage Proteins ; adverse effects ; Soybean Proteins ; adverse effects ; Swine ; Swine, Miniature

Food allergy is an adverse food reaction as a result of immune mechanisms. In a sensitized individual, food allergens activate mast cells and basophils by binding with IgE present on the cell surface, resulting in the release of chemical mediators and various cytokines to cause various clinical symptoms of food allergy. Sensitization to food allergens can occur in the gastrointestinal tract (class 1 food allergy) or as a consequence of cross reactivity to structurally homologous inhalant allergens (class 2 food allergy). The class 1 food allergens are water-soluble glycoproteins with 10-70 kD size that are resistant to heat, acid and enzymes. On the other hand, the class 2 food allergens are highly unstable and degraded by heat or enzymatic digestion. Much progress has been made in identifying and isolating food allergen. Recently cDNAs for many proteins have been isolated and recombinant proteins have been generated. These techniques make it easier to characterize each responsible food allergens. Plant food allergens are classified into families and superfamilies by their structural and functional properties. The most of plant food allergens are the cupin and prolamin superfamilies and the protein families of the plant defense system. The cupin superfamily includes allergenic seed storage proteins of 7s globulin (vicilin) and 11s globulin (legumin). 2s albumin seed storage proteins, the nonspecific lipid transfer proteins, and the cereal alpha-amylase and protease inhibitors belong to the prolamin superfamily. Profilins, heveins, and nonspecific lipid transfer proteins are present in a variety of pollens, nuts, seeds, fruits, and vegetables. These are considered as panallergens, causing a significant degree of IgE-mediated cross-reactivity. Detailed informations about the character of food allergens can be used to develop more sophisticated diagnostic methods and treatment modalities in the near future. Further knowledge of food allergens is also useful to assess the allergenicity of novel protein of genetically mo.
Allergens* ; alpha-Amylases ; Basophils ; Edible Grain ; Classification* ; Cytokines ; Digestion ; DNA, Complementary ; Food Hypersensitivity ; Fruit ; Gastrointestinal Tract ; Glycoproteins ; Hand ; Hot Temperature ; Humans ; Immunoglobulin E ; Mast Cells ; Nuts ; Plants* ; Pollen ; Profilins ; Protease Inhibitors ; Recombinant Proteins ; Seed Storage Proteins ; Vegetables