• Journal of Nutrition and Health
• /
• v.12 no.2
• /
• pp.87-93
• /
• 1979

인구적 증가와 사료 가격의 상승으로 인한 육류 제품의 가격이 상승하고 있음은 우리나라를 비롯하여 세계적인 현황이다. 이 문제에 대처하는 한 방법으로 새로운 단백질 급원으로써 Single Cell Protein이 개발되었고 이에 대한 여러가지 연구가 되어지고 있다. Single Cell Protein이 인간에게 식용이 될 동물이나 나아가서는 인간에게 직접 식품으로 사용되기 전에 인체나 동물 체내에 끼칠 영향과 그 안전성을 확인하려는 하나의 노력으로 이 연구가 시도되었다. 동물 체내 대사에 미치는 SCP의 악영향의 주원인은 함유된 독성물질로 보고 그 독성물질이 SCP 생산 및 처리 과정 중 어느 시기에 생겨나는가를 규명해 보고자 하였다. Fermentation을 끝낸 SCP의 Supernatant내에 함유된 Inorganic phosphate(I.P.)의 함량을 측정하여 SCP세포의 Viability를 알아보았다. Fermentation을 끝낸 후 10일까지는 I.P.가 차츰줄다가 40일이 지났을 때에는 I.P.의 증가를 보였으나 직후보다는 낮음을 나타냈다. 또한 냉동 건조시킨 뒤에도 SCP Cell이 살아있음을 보였다. 또한 위와 관련지어서 SCP를 Protein급원으로 써서 사육한 흰쥐에 나타난 Protein Efficiency Ratio(PER)를 통하며 SCP의 질을 평가하였다. 실험결과로 나타난 것을 보면 표준 식이에 사용된 Casein의 PER$(\overline{X}=2.58)$이 SCP의 PER$(Dict 1;\overline{X}=0.888$, $Dict 2;\overline{X}=0.893$, $Dict 3;\overline{X}=0.860)$ 보다 유의적으로 높았다. 그리고 총실험기간의 평균치를 볼 때, Fermentation을 끝내고 3일 후와 6일 후에 냉동 건조시킨 SCP의 PER은 시판되는 SCP의 것과 별다른 차이를 보이지 않았다. 그리나 후반기에 있어서는 Fermentation을 끝내고 3일과 6일 후에 냉동 건조시킨 SCP의 PER이 시판되는 SCP의 것보다 약간 저조함을 보였다. 그리고 Casein의 PER은 총 사육기간은 통하여 별 변동이 없음에 반하여 후반기에 SCP의 PER이 급격한 저하를 보임은 SCP 사용상의 문제점을 나타낸 것으로 해석 된다.

• Restorative Dentistry and Endodontics
• /
• v.31 no.5
• /
• pp.398-408
• /
• 2006

The purpose of this study was to verify the usefulness of MTT analysis as a tool of measurement of the periodontal ligament cell viability from the extracted rat molar. A total of 80 Sprague-Dawley white female rat of 4 week-old with a body weight of 100 grams were used. The maxillary left and right, first and second molars were extracted under Ketamine anesthesia. Twenty-four teeth of each group (divided as five groups depending upon the time-lapse after extraction such as Immediate, 10, 20, 40 and 60 minutes) were immersed in $200{\mu}l$ of MTT solution (0.5 mg/ml) and processed for optical density measurements. Another 10 teeth of each group were treated as same as above and sectioned at $10{\mu}m$ for microscopic examination. All measurements values were divided by the value of hematoxylin-eosin staining which represented the volume of each corresponding samples. Immediate and 10 minute groups showed highest MTT values followed by 20, 40, and 60 minutes consecutively. Statistical significance (p<0.05) existed between all groups except in immediate versus 10 minute groups and 40 versus 60 minutes. Histological findings also showed similar findings with MTT results in crystal shape and crystal numbers between the experimental groups. These data indicate that in vivo MTT analysis nay be of value for evaluation of the periodontal ligament cell viability without time- consuming cell culturing processes.

• Korean Journal of Food Science and Technology
• /
• v.36 no.4
• /
• pp.631-636
• /
• 2004

Methanol extracts and powder of chicken bile were evaluated to determine antimicrobial, electron-donating, nitrite-scavenging, and inhibitory abilities against angiotensin I-converting enzyme (ACE). HPLC revealed taurochonodeoxycholic acid (TCDOA) and taurocholic acid (TCA) were major bile salts, at 5,893 and 395 mg/100g, respectively. Methanol extracts showed inhibitory effect on growth of Bacillus cereus, Salmonella typhimurium, Staphylococcus aureus, and Vibrio parahaemolyticus, whereas no effect on Escherichia coli. Electrondonating and nitrite-scavenging abilities increased significantly with increasing amount of bile samples. Electrondonating activity of dried powder was higher than that of methanol extracts, whereas nitrite-scavenging activity showed opposite trend. Both samples showed positive inhibitory activity of ACE. Methanol extracts showed higher activity than that of freeze-dried powder at high level of bile sample (5 and 10%).

• Food Science and Preservation
• /
• v.5 no.4
• /
• pp.326-330
• /
• 1998

Freeze storage technique is widely used for food processing to keep freshness and quality of the product. This technique was applied to fresh, unshelled groundnut to develop a new type of product which could maintain fresh taste and nutritive values even after several months of storage. The groundnut varieties, Daepungtangkong, Daekwangtangkong and Sindaekwangtangkong were grown at the experimental field of NCES in 1996. Immatured pods or groundnut were harvested around 20 to 3o days before full maturity, washed, and steamed at 100$^{\circ}C$ for 5 min. to stop enzyme activity. After vacuum packing (at -760mmHg for 10 min.) with 0.08mm polyvinyldichloride film, the pods were immediately frozen at -70$^{\circ}C$ for 24h and transfered at -20$^{\circ}C$ for long-term storage. Physico-chemical properties of frozen vegetable groundnut were investigated at 2 months after storage and compared to those of conventionally dried groundnut. After 2 months storage, the thawed kernels were very palatable with softness and fresh taste. Acid value and hardness (measured as the compression force on the probe of a texture analyzer) were much lower in frozen vegetable groundnut than those in the air-dried ones. Presence of free sugars is one of the important factors affecting groundnut taste, and the free sugar contents were considerably decreased in the frozen vegetable groundnut compared to freshly harvested groundnut. But in dried groundnut no free sugar was detected.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.20 no.4
• /
• pp.354-362
• /
• 1991

To investigate nutritional and biochemical values of buckwheat, amino acids and minerals in buckwheat harvested from Kangweon-do were analysed. Mixed flour between buckwheat and wheat were made to be used for buckwheat noodle and were also analysed minerals and major nutrients in composite flours. When three different levels of flour mix were compared, major nutrients were about same among those mixes but minerals were higher by adding more buckwheat flour, especially by adding more imported buckwheat flour. From this mixed flour, 9 minerals and 16 amino acids including 9 essential amino acids were analysed. Contents of selenium, sodium and magnessium were very high in buckwheat flour, Therefore, nutritional value of domestic buckwheat was highly evaluated. BAP method was used to determine the change of gelatinization in the noodles prepared by extruder at 8$0^{\circ}C$, and in the noodles during freeze drying and refrigeration. 70% of gelatinization was done during noolding process and retrogradation was severe during refrigeration.

• Journal of Advanced Marine Engineering and Technology
• /
• v.34 no.4
• /
• pp.460-469
• /
• 2010

In spite of the global-class aquaculture and fishing technology of our country, the processing technologies are lags behind the other nations relatively. The processed marine products are mainly frozen foods, canned goods, salty food (fermented fish products), fish paste products (boiled fish paste), and we can see that the high-value dehydrated foods by drying are very few. These problems are considered to be caused directly by the lack of drying technologies. This paper is concerned to the experimental results of drying heat transfer characteristics for the green energy type vacuum dryer for the high quality sea foods production.

• Food Science of Animal Resources
• /
• v.23 no.3
• /
• pp.262-268
• /
• 2003

Kefir is a traditional fermented milk in Caucasusian area and is made mainly of milk fermented with lactic acid bacteria and yeasts. Six typical kefir grains were selected from ten kefir grains collected from different locals in Korea. Kefir grains were gelatinous in texture and had various shapes of villi, grapes, leaves, hulled millets, and towels. To investigate predominant microflora of kefir grains, SPC, MRS, M17, Rogosa, and APT agar media were used for viable cell count MRS, SPC, and Rogosa media were most acceptable for bacterial cell counts of the selected kefir grains. From one or two of the SPC agar plates which contained around 25∼50 colonies, all grown colonies were isolated and identified. Most predominant bacteria was identified as Lactobacillus fermentum by API 50 CHL kit. The proportions of Lb. fermentum and Lb. brevis among the total identified bacteria were around 41~88% and M4%, respectively. To select the best preservation method for kefir grains, refrigeration, freezing, and freeze drying were compared. Freeze drying was found most suitable for the preservation of kefir grains, based upon their acid-producing activities and production of off-flavors.

• Journal of Animal Science and Technology
• /
• v.51 no.1
• /
• pp.61-68
• /
• 2009

The effects of hot-air dried tomato powder (HADTP) with 0% (C), 0.25 (T1), 0.50 (T2), 0.75 (T3) and 1.00% (T4) addition to the pork patties on the physicochemical and sensory properties during storage at $-20^{\circ}C$ for 20 days were studied. Cooking loss, thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) and CIE $L^*$ values of all products were increased (p<0.05) significantly as the storage period increased, while the pH values were decreased (p<0.05). The CIE $a^*$ and $b^*$value of all samples showed a tendency of decreasing value through the storage days. The pH and cooking loss of T4 were significantly lower (p<0.05) than those of other treatments. The TBARS values of treatments were significantly lower (p<0.05) compared to those of control, but CIE $a^*$ and $b^*$ values of treatments were higher (p<0.05) than those of control at day 20 of storage. VBN values of treatments were significantly lower (p<0.05) than those of control at day 20 of storage. In the sensory evaluation, color and overall acceptability in T3 and T4 were higher (p<0.05) than the others until 15 days of storage. In conclusion, pork patties with 0.75~1.00% HADTP had a higher acceptability, redness and lipid oxidative stability during freeze storage than products without HADTP.

• Korean Journal of Weed Science
• /
• v.17 no.4
• /
• pp.413-420
• /
• 1997

In this study, germination characteristics and effect of some chemicals on germination of Trapa japonica $F_{EROV}$ seeds were investigated to obtain a fundamental data for controlling them. When the seeds were stored at low temperature for at least 3 months, their dormancy was completely released with a germinability of above 90%. However, those stored under the room or high temperature condition were never germinated. Germination was best at constant temperature of around $25^{\circ}C$ or at alternate temperature of 25/$15^{\circ}C$ (12 hr-day/12 hr-night), and was nat dependent on light. They could germinate though planted at the depth of 15 cm, but their initial growth were: suppressed with increase of planting depth, especially above 10 cm depth. Germinability was lost when the fresh weight was decreased more than 30%, indicating that the seed is sensitive to dehydration. The freezing at $-20^{\circ}C$ for 1 hr didn't affect germination, but 5 hr treatment completely killed them. Their germination was inhibited by 100% at 100 ppm ABA and slightly inhibited above 25 ppm of butachlor, whereas pyrazosulfuron-ethylnt is likely to control T. japonica physically and herbicide treatment to inhibit germination may not be recommendatory. and bensulfuron-methyl didn't inhibit the germination at the concentration of 100 ppm. Taken together, dehydration treatme is likely to control T. japonica physically and herbicide treatment to inhibit germination may not be recommendatory.

• Korean Journal of Organic Agriculture
• /
• v.24 no.1
• /
• pp.131-138
• /
• 2016

Analyzing the 13 sort contents of broccoli leaves by using GC/MS, sulforaphane was found in 11 sort of broccoli leaves for the result. After being grinded by the blinder, amount of sulforaphane in broccoli leaves was rapidly raised after thirty minutes and maintained the amount till sixty minutes have passed. Among the parts of broccoli, the root had the most sulforaphane. In freezing temperature, biosythesized sulforaphane maintained longer than in room temperature. However, even in frozen condition, the amount of sulforaphane was reduced to half or less after 3 weeks.