• Asian-Australasian Journal of Animal Sciences
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• v.18 no.9
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• pp.1299-1304
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• 2005

An experiment was conducted to study the production performance of broiler breeder females (25 to 40 weeks of age) fed either reference diet or low non-phytate phosphorus (NPP) diet with or without microbial phytase (500 FYT/kg) supplementation. A weighed (160 g/b/d) quantity of feed from each diet was offered daily to 40 replicates of one bird each housed in California type cage having individual feeders. Each cage was considered as a replicate. A continuous 16-h light per day was provided using incandescent bulbs. Body weight, egg production, egg weight, feed per egg mass, egg specific gravity, egg breaking strength, shell thickness, tibia ash and serum Ca and protein concentrations were not affected by reducing the NPP level from 0.30 to 0.18% in the broiler breeder diet. Supplementation of phytase (500 FYT/kg) enzyme to the diet containing 0.18% NPP had no added advantage on any of the above production parameters. The serum inorganic P was increased significantly (p<0.05) by either enhancing the NPP content from 0.18 to 0.30% or supplementing phytase @500 FYT/kg to the diet containing low P which were found comparable. Retention of Ca and P was positive on all the diets. P retention decreased significantly (p<0.05) with either increase in NPP content or phytase supplementation in the diet. Neither NPP nor phytase supplementation influenced bone mineralization in terms of tibia ash and strength. The hatchability was not influenced by either increasing the NPP content or supplementing the enzyme phytase. Similarly, the P concentration in the egg yolk and day old chick, day old and 14th day body weight and leg score was not altered by increasing the level of NPP or supplementing phytase enzyme. The mortality was within the normal limits in all the three dietary groups. Thus, it can be concluded that 0.18% NPP (288 mg NPP intake/b/d) in the broiler breeder' diet is adequate in sustaining the optimum performance from 25 to 40 wks of age. Enhancing the NPP content or supplementation of phytase (500 FYT/kg diet) to diet containing 0.18% NPP had no added advantage on performance.

• Food Science and Preservation
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• v.18 no.2
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• pp.149-155
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• 2011

Cheonggukjang tablet was prepared by addition of medicinal herb extracts (from Lentinus edodes, Codonopsis lanceolata, or Houttuynia cordata Thunb.) to improve its quality and functional properties. Lightness and yellowness (measured using Hunter's color values) were generally increased with increasing amount of medicinal herb extracts, whereas pH decreased. In proximate composition, the levels of crude protein, lipid and fiber levels of Cheonggukjang tablet decreased with increasing amount of added medicinal herb extracts, whereas moisture and crude ash were increased. The major amino acid of Cheonggukjang tablet were glutamic acid, aspartic acid, leucine and the principal fatty acids of Cheonggukjang tablet were linolenic acid, linoleic acid and palmitic acid, respectively. Hardness levels of Cheonggukjang tablet decreased with increasing amounts of added medicinal herb extracts. The Cheonggukjang tablet added with medicinal herb extracts increased both crude saponin and quercetin contents. Sensory score of Cheonggukjang tablet containing 20% (w/v) medicinal herb extracts were optimal in terms of both quality characteristics and sensory evaluation.

• Journal of the Korean Society of Tobacco Science
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• v.2 no.1
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• pp.1-7
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• 1980

Gel filtration column chromatography (Sephadex G-75), dialysis an d Brushite column chromatography were carried out to separate the brown pigmented macromolecule from water extracts of the cured leaf tobaccos. The two distinct macromolecules having different molecular weight were separated by the Sephadex column chromatography. Brushite also separated two different species of macromolecules which might have different electronic structures. According to the enzymatic degradation of protein in Burley and Hicks, chymotrypsin showed the best degradation ratio, ie., 16-30% in Burley and 38-57% in Hicks. Similar effect was observed with pepsin. However, very low effect of degradation was revealed with trypsin. The sample treated with the proteolytic enzymes revealed the disappearance of the first peak and the slight decrease of the 2nd peak height in the separation profile of Sephadex. After dialysis, the brown pigmented macromolecule was pyrolyzed at $300^{\circ}C$ and the strongly fluorescent components not identified before pyrolysis were detected with TLC separation. Absorption spectrum of these fluorescent compounds was monitored in benzene and the absorption maxima at 265nm and 275 nm were obtained. Considering absorption maxima and shape of the spectrum, those fluorescent compounds seem to be PAH derivatives.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.94-101
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• 2011

Squid (Todarodes pacificus) is processed as dried or seasoned-dried products and its catch gradually increased from 270,298 M/T in 2005 to 367,940 M/T in 2008 in Korea. Squid processing by-product (viscera) was usually discarded as a waste resulting in environmental problem. In order to utilize squid viscera for more value-added products, a natural squid seasoning was developed by fermenting with Aspergillus oryzae koji. Squid viscera at 5, 10 and 15% salt concentrations with fixed levels of 5% koji and 30% water was fermented at room temperature. The quality properties of squid fermented products such as amino-N, TMA, VBN, total viable cell count, pH and total acidity were determined at different fermentation periods. The contents of amino-N, TMA, and VBN of squid seasoning at 5% salt concentration fermented for 14 days were the highest. Based on amino-N content, squid viscera at 5% koji fermented for 14 days was selected for further assays: the content of moisture, crude protein, crude lipid, crude ash, and carbohydrate were 5.98, 35.19, 33.08, 11.30, and 14.45%, respectively. The content of glutamate, alanine, leusine and lysine were 7.06, 12.34, 9.90 and 10.22%, respectively. The $IC_{50}$ values of DPPH scavenging and $\beta$-glucuronidase inhibitory activity were 12.89 and 12.58 mg/mL, respectively. A natural squid seasoning was manufactured by mixing fermented squid viscera and an ingredient. Based on the results of sensory evaluation, the fermented squid viscera seasoning was almost equal to other natural complex seasonings such as anchovy, cow meat, and fisheries seasoning.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1323-1329
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• 2008

For the development of new products using salmon, development of seasoned salmon powder was attempted and its characteristics were also examined. In the seasoned salmon powder prepared in this experiment (product P), the proximate composition was 42.1% moisture, 30.3% protein, 18.9% lipid, and 6.2% ash, and the Hunter color value showed 68.14 for the lightness, 7.86 for the redness, 19.13 for the yellowness and 35.12 for the color difference. TCA soluble-N content of product P was 360 mg/100 g, which is higher than that of commercial product (234 mg/100 g). In taste values, total value was 2.2 times higher in product P than in commercial product, and their major free amino acid was only glutamic acid. In both product P and commercial product, the major fatty acids were 16:0, 18:1n-9, 18:2n-6, and 22:6n-3. Total content of amino acid was higher in the product P (29.05 g/100 g) than in commercial product (20.79 g/100 g), and their major amino acids were aspartic acid, glutamic acid, leucine, and lysine. The results of sensory evaluation on the taste, color, and flavor showed that product P was superior to commercial product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.26-33
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• 2017

The objective of this study was to examine the immune-enhancing effects of polysaccharides isolated from Phellinus linteus mycelium on Mori ramulus. Crude polysaccharides were isolated by pressurized extraction ($121^{\circ}C$, $1.2kgf/cm^2$, 3 h), ethanol precipitation, and lyophilization. In addition, crude polysaccharides were further fractionated into unabsorbed fractions (PF-1, fraction No. 3~15) and absorbed fractions (PF-2, fraction No. 24~33) by DEAE-sepharose CL-6B column chromatography in order to isolate immune-regulating polysaccharides. The major constituents in PF-1 and PF-2 were total sugar (75.51% and 52.38%), total protein (1.63% and 8.41%), uronic acid (17.53% and 15.04%), and ${\beta}-glucan$ (28.33% and 25.04%), respectively. PF-1 increased production of nitric oxide (NO) and cytokines, such as tumor necrosis factor-alpha ($TNF-{\alpha}$) and interleukin-6 (IL-6) in a dose-dependent manner. The mRNA expression levels of inducible NO synthetase, cyclooxygenase-2, $TNF-{\alpha}$, and IL-6 markedly increased as determined by polymerase chain reaction analysis. The above data led us to conclude that macrophage activation of purified polysaccharides was higher than that of crude polysaccharides. The polysaccharides isolated from P. linteus mycelium on M. ramulus investigated herein are useful as natural immune-enhancing agents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.182-191
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• 2012

Black rice bran powder has potential medical uses and functionality. In this study, we assessed the antioxidant activity and quality characteristics of cookies containing various concentrations (0, 1, 3, 5, 7, and 9%) of black rice bran powder. To analyze quality characteristics, proximate composition, fatty acid composition, amino acid composition, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Black rice bran cookies (7%) contained more crude protein ($10.67{\pm}0.33$%) compared to control ($5.84{\pm}0.06$%). The total unsaturated fatty acid contents of the control and 7% black rice bran cookies were 30.44 and 30.81%, respectively. The amino acid content of 7% black rice bran cookie was higher than that of control. Bulk density of the dough, moisture, spread factor, total polyphenol content, and DPPH free radical scavenging activity of the cookies significantly increased with increasing content of black rice bran powder, whereas pH of the dough, loss rate, leavening rate, and L values of the cookies decreased. Additionally, consumer acceptability scores for the 7% black rice bran cookie group ranked significantly higher than those of the other groups in terms of appearance, taste, flavor, texture, and overall preference. Taken together, the results of this study suggest that black rice bran powder is an effective ingredient for increasing the consumer acceptability and functionality of cookies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1576-1584
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• 2013

This study is carried out to assess the relative effects of different doses of dietary glucose or fructose on non-alcoholic fatty liver disease (NAFLD) and hepatic metaflammation in a rodent model of type 2 diabetes. KK/HlJ male mice were fed experimental diets as follows: 1) control (CON), 2) moderate glucose (MG, 30% of total calories as glucose), 3) high glucose (HG, 60% of total calories as glucose), 4) moderate fructose (MF, 30% of total calories as fructose), and 5) high fructose (HF, 60% of total calories as fructose) for three weeks. Food intake was not affected by treatments. Compared with HF, HG not only increased serum fasting glucose and area under the curve during oral glucose tolerance test, but also decreased the levels of serum insulin and adiponectin. It indicated that glucose control was complicated via high glucose intake. High fructose treatment led to increased triglyceride in the serum and liver. In comparison to HG, high fructose diet activated NOD-like receptor family, pyrin domain containing 3 (NLRP3) inflammasome consisting of apoptosis-associated speck-like protein containing a CARD (ASC), NLRP3 and caspase 1, which increases interleukin (IL)-$1{\beta}$ maturation and secretion. The activation of NLRP3 inflammasome was accompanied by increased levels of tumor necrosis factor alpha (TNF-${\alpha}$) and IL-6. However, the expression of NLRP3 inflammasome components and pro-inflammatory cytokines did not differ between CON and HG. These data suggested that dietary fructose triggers hepatic metaflammation accompanied by NLRP3 inflammasome activation and has deleterious effects on NAFLD.

• Journal of Life Science
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• v.30 no.10
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• pp.867-876
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• 2020

This study investigated the repair of UVB-induced cell damage by magnolol. We performed a drug-repurposing screen, and, in the STAT3 reporter gene assay, magnolol was identified as a suppressor of STAT3 that improves the cell viability of HDF cells. HDF cells treated with IL-6, UVB, and IFNγ showed the highest expression of Jak2 and phosphorylated STAT3 (p-STAT3), and magnolol was able to decrease the expression of Jak2 and p-STAT3 in UVB-induced cells. Moreover, UVB-damaged cell growth increased significantly in correlation with both reactivation and with magnolol in a dose-dependent manner. Compared with AG490 (a Jak2 inhibitor) treatment of UVB-treated HDF cells, cell proliferation increased significantly. We confirmed that AG490 and magnolol reduced TNF-α concentrations, and Western blotting (protein level) showed decreases in Jak2 and p-STAT3 expression in only the magnolol-treated cells. The expression of Jak2, p-STAT3, and SOCS3 also increased only after treatment with magnolol. Cells were treated with magnolol and ML385 (an NRF2 inhibitor), and these secondary metabolites reduced cell proliferation and NRF2 expression. The amount of MMP9 was also increased by cotreatment with magnolol and ML385. Collectively, these results demonstrate the potential of magnolol for repairing cells after UVB-induced damage by regulating the expression of NRF2, SOCS3, Jak2, and STAT3.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.12
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• pp.1717-1725
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• 2000

The objective was to determine the relationship between feed intake levels and patterns, and growth performance and body composition of barrows and gilts using automatic feed intake recording equipment (F.I.R.E.). This system records the time of visits to the feeder and the duration and size of meals for individual animals housed in groups. Ninety-six crossbred pigs were grown from $33.4{\pm}0.51$ to $109.7{\pm}1.39kg$ live weight over a 13-week period. Eight mixed-sex groups of 12 pigs were used and 4 dietary treatments were compared giving 2 pens per treatment. The dietary treatments consisted of corn-soybean meal diets with differing protein levels which ranged from 14.7% to 19% between 30 to 55 kg, from 13.3% to 16.9% between 56 and 85 kg, and from 12.3% to 16.8% for the remainder of the study. Animals were ultrasonically scanned to measure loin-eye area and backfat thickness to estimate carcass fat-free lean content at the beginning and end of the study. Barrows had higher daily feed intake than gilts (2.67 vs. 2.46 kg resp. p<0.05) which was the result of a longer feeder occupation time per visit (4.77 vs. 4.54 min, resp. p<0.05), higher feed consumption rates (30.4 vs. 29.0 g/min, resp. p<0.05), and higher feed intakes per visit (136.9 vs. 126.8 g, resp. p<0.01). Gilts had less backfat and greater loin-eye area than barrows (p<0.05). Diet had no significant effect on growth performance and had limited impact on feeding patterns. Body weight showed high correlations with ADG (r=0.74), feed intake per visit (r=0.51) and feed consumption rate (r=0.69). Positive correlation were also found between daily feed intake and feed intake per visit (r=0.45), feeder occupation time per day (r=0.56), and feed consumption rate (r=0.55), and between daily feed intake and backfat thickness (r=0.32) and feed consumption rate and loin-eye area (r=0.32). There were negative correlations between number of feeder visit per day and daily feed intake (r=-0.54), and between feed intake per visit and number of feeder visits per day (r=-0.43). However, correlations between feed intake traits and carcass traits were generally low. Visits to the feeder were greatest during the morning (0700 to 1100 h) and lowest during the evening and nighttime. These results highlight limited variation among the sexes in feeding patterns and suggest important relationships between feeding behavior and feed intake.