• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.733-739
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• 2014

To develop an effective use for poor-quality individually quick-frozen (IQF) oysters Crassostrea gigas stored for a long period, the extract conditions, quality characteristics, and optimum reaction flavoring (RF) conditions of a complex extract from these IQF oysters were investigated. The moisture, pH, and volatile basic nitrogen contents of IQF oysters stored for 18 months (18M-IQFO) were 77.9%, 6.32, and 17.9 mg/100 g, respectively. Three different kinds of extract were prepared from 18M-IQFO: a hot-water extract (HE), scrap enzymatic hydrolysate (EH), and complex extract (CE). The respective extracts contained 5.5, 8.6, and 6.6% crude protein and 281.7, 366.0, and 343.0 mg/100 g amino nitrogen, and had 811, 359, and 1,170 mL/kg extraction yields. The CE was superior to the traditional HE in terms of the extraction yield, amino-nitrogen content, and organoleptic qualities, except for the odor. To improve flavor via the Maillard reaction, the reaction system used to produce a desirable flavor comprised CE (Brix $30^{\circ}$), 0.4 M glucose, 0.4 M glycine, and 0.4 M cysteine solution (4:2:1:1, v/v). The reaction time and pH were the independent variables, and the sensory scores for baked potato odor, masking shellfish odor, and boiled meat odor were the dependent variables. The surface response methodology (RSM) analysis of the multiple responses optimization gave a reaction time of 120.6 minutes and pH 7.33 at $120^{\circ}C$. The reaction improved the flavor of CE considerably, as compared to that of the unreacted extract.

• Food Science and Preservation
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• v.12 no.1
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• pp.95-100
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• 2005

To enhance the utilization of green garlic as food materials, the nutritional and microbiological properties of green garlic powder and bread were investigated. Proximate compositions of green garlic powder were as follows; moisture $6.99\%$, crude protein $7.62\%$, crude lipid $1.84\%$, crude ash $6.60\%$, crude fiber $9.88\%$ and carbohydrate $76.95\%$. Free sugars were composed of glucose, glucose and sucrose. The major minerals of green garlic powder were k(1,140 mg/100 g), Ca(679.05 mg/100 g), P(342.09 mg/100 g) and Na(130.42 mg/100 g). In the total and free amino acid analysis, the major amino acids were methionine, cystine, proline and glutamic acid. When various amount of freeze dried green garlic powder were added in bread, bread with $0.5\%$ green garlic powder had lower level of total bacterial count compared with the control group at ambient temperature$(30{\pm}1^{\circ}C)$. Result of sensory evaluation showed that the preference scores decreased as the green garlic powder content increased. Through the result of these experiment we can conclude that the highest quality of green garlic powder content is no more than $0.5\%$ in making bread added with green garlic powder.

• Journal of Periodontal and Implant Science
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• v.36 no.4
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• pp.863-878
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• 2006

Porphyromonas gingivalis는 치주질환을 야기하는 독성세균으로서, 구강상피세포에 p. gingivalis가 감염되었을 때, 세포형태에 변화를 초래함으로 인해 방어기작이 작동하게 된다. 치주질환과 관련되어 생성된 활성 산소종의 소거에 관여하는 항산화성분은 p. gingivalis 이 감염된 구강상피세포에서 그 분포와 발현수준이 달라지리라 예상된다. 따라서 이번 연구에서는 구강상피세포(KB 세포)에 p. gingivalis가 감염되었을 때 야기되는 활성산소종과 이를 소거하는 역할을 하는 항산화단백들의 역할들을 규명하고자 하였다. 활성산소종 형성을 조절하는 NADPH oxidase 중 NOX4와 Rac1 전사체는 구강상피세포에서 p. gingivalis세균에 의해 증가하였으며 $gp91^{phox}$, Rac2, $p47^{phox}$와 $p67^{phox}$는 세균에 의한 변화가 관찰되지 않았다. 반면에 $p40^{phox}$ 전사체는 감소하는 경향을 보였다. NOX1 전사체는 p. gingivalis 처리 30분 후 감소하였다가 60분 후에는 다시 증가하는 양상을 보였다. 같은 시간에 NOX 활성화 단백인 NOXA1은 감소하고, NOX 구성단백질인 NOXO1은 증가하는 경향을 보였다. p. gingivalis가 감염된 구강상피세포를 방어하는 항산화단백 발현수준을 평가한 결과, SOD1, 2, 3 모두 p. gingivalis 처리시간에 따라 증가하는 양상을 보였다. GPx 발현 양상도 SOD와 유사하게 나타났다. $H_2O_2$를 소거하는 Prx는 감염된 KB 세포에서 Prx4와 Prx5가 4-6배 증가하는 것을 알 수 있었다. 반면 endocytosis 과정 중 $H_2O_2$ 생산은 변화되지 않았다. 이번 연구의 결과, p. gingivalis의 감염은 KB 세포의 NOX4와 Rac1의 NADPH oxidase 발현을 증가시켰으며, NOX1은 NOXA1과 NOXO1의 조절에 의해 영향을 받음을 알 수 있었다. 또한 항산화기작으로는 SOD, GPx, Prx가 증가하였는데, 이것은 Prx4와 Prx5가 중요한 역할을 할 것을 시사하였다.

• Journal of Radiation Protection and Research
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• v.40 no.1
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• pp.65-72
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• 2015

The basic concepts of radiation-induced skin damage have been established, the biological mechanism has not been studied. In this study, we have examined the effects of gamma rays on skin injury and cyclooxygenase(COX)-2 expression. Gamma irradiation induced clinicopathological changes in a dose- and time-dependent manner in mini-pig skin. The histological changes were consistent with the changes in gross appearance at 12 weeks after irradiation. After three days' irradiation, apoptotic cells in the basal layer were found more frequently in irradiated skin than in normal skin, with the magnitude of the effect being dose-dependent. The thickness of the epidermis transiently increased 3 days after irradiation, and then gradually decreased, although changes in the epithelial thickness of the irradiated field were not observed with irradiation doses over 50 Gy. In the epithelium, there was an initial degenerative phase, during which the rate of basal cell depletion was dependent on the radiation dose (20-70 Gy). One week after irradiation, COX-2 expression was mostly limited to the basal cell layer and was scattered across these cells. High COX-2 expression was detected throughout the full depth of the skin after irradiation. The COX-2 protein is upregulated after irradiation in mini-pig skin. These histological changes associated with radiation exposure dose cause the increased COX-2 expression in a dose-dependent fashion.

• Journal of Environmental Health Sciences
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• v.40 no.3
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• pp.234-244
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• 2014

Objectives: This study was carried out in order to analyze the composition of the leaves and stems of Abeliophyllum distichum Nakai, with the aim of obtaining basic data for utilizing the plant as a food ingredient, as well as for processing. Methods: Leaves and stems from Abeliophyllum distichum Nakai were harvested at Cheongcheon-myeon, Geosan-gun, Chungcheongbuk-do, and were subsequently freeze-dried and ground to a fine powder for chemical component analysis and safety evaluation. Results: The moisture contents of Abeliophyllum distichum Nakai leaves and stems were respectively 65.07% and 40.97%, and the crude ash contents were 1.32% and 0.91%. In addition, the crude protein contents were 11.97% and 3.77%, and the crude fat contents were 2.52% and 0.36%, respectively. The fructose and glucose contents were 32.13 mg/g and 56.17 mg/g for leaves, and 11.38 mg/g and 10.59 mg/g for stems. The major fatty acids of the leaves were palmitic acid (31.79%) and stearic acid (14.79%), and those for stems were linolenic acid (32.78%) and palmitic acid (26.75%). The ascorbic acid contents of leaves and stems were 1.32 mg/g and 0.30 mg/g respectively. The calcium content was found to be the highest among the minerals tested, both in the leaves and stems, with the levels being 166.17 mg/100 g for leaves and 592.34 mg/100 g for stems. The content of organic acid was greater in leaves than in stems, with that of malic acid accounting for more than 75% of total organic acids for both samples. The total phenolic compounds and flavonoid contents of Abeliophyllum distichum Nakai were 50.64 mg/g and 13.53 mg/g in leaves and 96.47 mg/g and 18.53 mg/g in stems, respectively. No changes were shown in the number of micronucleated polychromatic erythrocytes (MNPCE) among 2,000 polychromatic erythrocytes compared to the negative control. Abeliophyllum distichum Nakai was administered orally to rats in order to investigate acute toxicity. The $LD_{50}$ values in rats were above 2,000 mg/kg. Conclusion: These results indicate that the leaves and stems of Abeliophyllum distichum Nakai can be used as natural ingredients in the development of nutritional and functional materials.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.247-251
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• 2004

UV radiation exerts various influences in the skin, including photoaging and inflammation (1). The MMPs (Matrix metalloproteinases), which are induced by UV irradiation, can degrade matrix proteins, and these results in a collagen deficiency in photodamaged skin that leads to skin wrinkling. It has been known that the production of PGE$_2$ stimulates MMPs expression, and inhibits procollagen (2). Thus, it is possible that the induction of MMPs and the inhibition of matrix protein synthesis by UV -induced PGE$_2$ may play some role in UV-induced collagen deficiency in photoaged skin. Fructose-1,6-diphosphate (FDP), a glycolytic metabolite, is reported to have cytoprotective effects against ischemia and postischemic reperfusion injury of brain and heart, presumably by augmenting anaerobic carbohydrate metabolism (3). And also, FDP significantly prevent skin aging by decreasing facial winkle compared with vehicle alone after 6 months of use. We studied the mechanism of anti-aging effect of FDP on UVB-irradiated HaCaT keratinocyte model. FDP has protective role in UVB injured keratinocyte by attenuating prostaglandin E$_2$ (PGE$_2$) production and COX-2 expression. And FDP also suppressed UVB-induced MMP-2 expression. Further, to delineate the inhibition of UVB-induced COX-2 and MMPs expression with cell signaling pathways, treatment of FDP to HaCaT keratinocytes resulted in marked inhibition of UVB-induced phosphorylation of ERK1/2, JNK. It also prevents UV induced NFB translocation, which are activated by cellular inflammatory signal. Our results indicate that FDP has protecting effects in UV-injured skin aging by decreasing UVB-induced COX-2 and MMPs expression, which are possibly through blocking UVB-induced signal cascades.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1138-1143
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• 1997

This study was carried out to investigate the meat color and water holding capacity (WHC) characteristics of PSE, RSE (reddish-pink, soft, exudative), RFN (reddish-pink, firm, non-exudative) and DFD pork quality, also the relationship of lightness $(L^*-value)$ and WHC to drip loss were examined. When WHC in M. longissimus dorsi muscle by filter paper press method was measured at 45 min postmortem (45 min p.m.), DFD meat indicated the highest WHC, RSE and RFN pork were significantly different (p<0.05). WHC measured at 24 hr postmortem were not significantly different between RSE and RFN pork (p.0.05). Drip loss (%) were significantly different among the four quality group, but cooking loss (%) of PSE, RSE and RFN pork were not significantly different, except DFD. PSE pork indicated the lowest salt soluble protein solubility. The correlation between drip loss and $L^*-value$ was r=0.61, drip loss increased with increasing $L^*-value$. Also drip loss were moderately correlated with $WHC_{4.5\;min\;p.m.}$ (r=-0.47), with $WHC_{24\;hr\;p.m.}$ (r=-0.52). When drip loss was predictable from $L^*-value$ and WHC, $L^*-value$ was superior to evaluation by WHC.

• Journal of Animal Science and Technology
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• v.49 no.4
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• pp.531-538
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• 2007

A total of 127 Korean native black pigs(gilt 30, boar 97) were used to investigate the carcass properties, yields of retail cut and meat quality. The average live weight, chilled carcass percentage and retail cut percentage used in this study were 74.69kg, 71.14% and 61.09% for boar, and 75.5kg, 73.88% and 56.25% for gilt, respectively. Although gilts were higher in live weight and chilled carcass percentage whereas lower in retail cut percentage when compared to boars, there was no significantly difference between gender(p<0.05). Gilts had higher fat contents than boars regardless of weight range groups. Protein contents increased as slaughter weight increased for gilt and boar groups. Gilts contained high intramuscular fat contents had significantly lower Warner-Bratzler shear force(WBS) and water holding capacity(WHC) when compared to boar in the same weight range group(p<0.05). There was no significantly different in meat color(p>0.05) although gilts had higher L(lightness), a(redness) and b(yellowness) values when compared to the same group of boar. From the result of this study can be used for the grading guideline and quality evaluation standard of Korean native black pigs by gender and live weight.

• Journal of The Korean Society of Grassland and Forage Science
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• v.38 no.1
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• pp.23-29
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• 2018

'Dakyeong' (Avena sativa L.), a winter oats for forage use, was developed by the breeding team at National Institute of Crop Science, RDA in 2016. It was derived from a cross between 'CI7505'(IT133304) and 'Swan'(IT197920). Subsequent generations followed by the cross were handled in bulk and pedigree selection programs at Iksan and Jeonju, respectively. After preliminary and advanced yield test for 2 years, 'SO2004009-B-B-10-8-3-9', designated as a line name of 'Gwiri91', were subsequently evaluated for earliness and forage yield during 3 years in four parts such as Jeju (upland), Yesan (upland), Iksan (upland), and Jeonju (paddy), from 2014 to 2016, and finally named as 'Dakyeong'. Cultivar 'Dakyong' has leaves of dark green color, thick diameter culm and long grain of brown color. Over 3 years, the heading date of 'Dakyeong' was about 5 days earlier than that of check cultivar 'Samhan' (April 30 and May 5, respectively), and their average forage dry matter yield harvested at milk-ripe stage was higher 12% ($15.7tone\;ha^{-1}$) than $14.0tone\;ha^{-1}$ of check cultivar. Cultivar 'Dakyeong' was lower than the check cultivar 'Samhan' in terms of the protein content (6.1% and 7.0%, respectively) and total digestible nutrients (62.1%, and 62.5%, respectively), while the TDN yield was more than the check ($7.79tone\;ha^{-1}$ and $7.64tone\;ha^{-1}$, respectively). Fall sowing cropping of 'Dakyeong' is recommended only in areas where average daily minimum mean temperatures in January are higher than $-6^{\circ}C$, and it should not be cultivated in mountain areas, where frost damage is likely to occur.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.997-1006
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• 2010

The objective of this study was to investigate the proximate composition, pH, meat color, water holding capacity (WHC), cooking loss (CL), cholesterol content, and trans-fatty acid content of Hanwoo beef according to quality grade and cut. Five cuts [Cheggt (strip loin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from 15 Hanwoo animals [3 bulls and 12 steers, 24-30 months old]. Three animals were selected from each quality grade of $1^{++}$, $1^+$, 1, 2, and 3. The protein and moisture contents (%) were significantly higher, and the fat contents (%) were significantly lower in 3 quality grade compared to the other grades (p<0.05). pH values of chuck roll and strip loin were significantly lower in $1^+$ quality grade (5.61 and 5.51) than those in 3 quality grade (5.88 and 5.92) (p<0.05). CIE L* values were significantly higher in the $1^{++}$ quality grade group (38.52-42.69%) than in 3 quality grade (33.02-36.08) (p<0.05). In the $1^{++}$ and 2 quality grade groups, CIE $L^*$ values of loin were significantly higher than those of other cuts (p<0.05). CIE $a^*$ values of loin (28.11) in 1 quality grade were the highest, whereas those of strip loin (15.36) in 3 quality grade were the lowest (p<0.05). WHC was not significantly different among the five cuts or quality grades. In CL, loin and strip loin were significantly lower in $1^{++}$ quality grade than in 3 quality grade (p<0.05), and they were also significantly lower (22.21-24.81%) than the other cuts in the same quality grade (p<0.05). The loin in $1^{++}$ (41.26 mg/100 g), $1^+$ (43.23), and 1 quality grades (48.63) had higher cholesterol contents (%) than in 2 (36.02) and 3 quality grades (29.84) (p<0.05). Cholesterol contents of the five cuts in $1^{++}$ quality grade (39.44-43.31%) were significantly higher than those in 3 quality grade (28.09-32.39%). The trans-fatty acid contents of the five cuts were 1.08-2.72%. The loin, strip loin, brisket, and top round in 3 quality grade had significantly higher trans-fatty acid contents than those of the other grades (p<0.05).