• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.1
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• pp.65-72
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• 2009

Skin aging appears to be principally attributed to a decrease in both levels of Type I collagen and regeneration ability of dermal fibroblasts. It is important to introduce an efficient and safe agent for effective management of skin aging. To this end, we performed screening for anti-ageing agents and then found that vegetable peptones (pea and wheat) promoted cell proliferation of adult stem cells. Vegetable peptones may be considered as useful medium additives because it can supply nutrients, peptides, amino acids or growth factor analogues. This study was designed to investigate effects of vegetable peptones on cell proliferation/collagen production and their possible mechanisms in human dermal fibroblasts. In cell proliferation assay, vegetable peptones significantly promoted cell proliferation in a concentration-dependent manner. In addition, human COL1A2 promoter luciferase and type I procollagen synthesis assays showed that vegetable peptones induce type I procollagen production through the activation of COLlA2 promoter. In both TGF-${\beta}1$ luciferase reporter and ELISA assays, vegetable peptones was found to induce TGF-${\beta}1$ production, suggesting that vegetable peptones induce type I procollagen production through the activation of TGF-${\beta}1$. When applied topically in a human skin twice a day for an 4-week period of time, vegetable peptones did not induce any adverse reactions. Theretore, based on these results, we suggest the possibility that vegetable peptones may be considered as an attractive, wrinkle-reducing candidate for topical application.

• Food Science and Preservation
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• v.30 no.6
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• pp.1056-1071
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• 2023

This study aimed to investigate the quality and microbial population changes for 90 days under two fermentation conditions, outdoors and indoors (35℃), with starters (single or mixed) in soybean paste. Bacillus velezensis NY12-2 (S1), Debaryomyces hansenii D5-P5 (S2), Enterococcus faecium N78-11 (S3), and their mixtures (M) were used for the makjang fermentation. The content of amino-type nitrogen among the makjang samples was highly shown in the indoors, followed by M, S3, and S2. The glutamic and aspartic acid contents in the M sample fermented in the indoors showed the highest values of 867.42±77.27 and 243.20±15.79 mg/g, respectively. By the electronic tongue analysis, the M sample fermented in the indoors exhibited lower saltiness and higher umami than the others. Consequently, we expect that using mixed strains, such as Bacillus, Debaryomyces, and Enterococcus, under constant conditions showed potential to the quality improvement of soy products.

• Journal of Animal Science and Technology
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• v.44 no.4
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• pp.391-398
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• 2002

This study was conducted to determine the polymorphism of transferrin exons 13, 15 and 16 by Single-Strand Conformation Polymorphism(SSCP) analysis and to compare their genotypes of Cheju horse Group I (Cheju Institute), Cheju horse Group II (farms), and Thoroughbred (KRA). SSCP of transferrin exon 13, 15, and 16 showed two (A, B), three (A, B, C) and three (A, B, C) codominant alleles, respectively. The Group I and Thoroughbred showed the similar frequencies of allele A and B in transferrin exon 13, but only allele A was observed in Group Ⅱ. In transferrin exons 15 and 16, the frequencies of each allele were different in each Groups. The multiple allele frequencies in exons 15 and 16 suggested that the genotyping of this locus could be used to identify an individual and to test the parentage of offspring. The probability for parentage exclusion were 0.46 and 0.374 for exons 15 and 16 for Cheju horse Group I. Among the 13 combined genotypes of exons 13, 15 and 16, the genotype AA-AB-AB (0.372) is the most common in Cheju horse Group I, but genotype AA-AA-AA is common in the Cheju horse Group II (0.366) and Thoroughbred (0.767). The present study showed two new SNP, which was at the cDNA position 1626 (A/G) in B allele of the exon 13 and 2075 (C/T) in C allele of the exon 16 resulting in amino acid change (Threonine $\longrightarrow$ Methionine). Result showed that polymorphism of exons 13, 15 and 16 in Cheju horses was as high as in Thoroughbred and there was a differences of transferrin allele frequencies in Cheju horses.

• Journal of Nutrition and Health
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• v.18 no.2
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• pp.126-138
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• 1985

A study was made on the effect of anti-nutritional factors found in some Korean beans : soybean, red bead, mung bean and kidney bean. Two animal experiments were conducted to investigate the nutritional value of the beans. The first experiment, in which the diet contained 15% protein from raw beans, compared the intensity of inhibition caused by methionine deficiency or a total amino acid deficiency. In the second experiment, the conditions were the same as in experiment I, except that heated beans were substituted for raw beans. Severe growth inhibition and high mortality was found in the raw kidney bean and red bean groups than in the soybean and mung bean groups. As no effect on the growth inhibition of raw bean groups was shown by methionine and protein supplementation, the inhibition could be ascribed mainly to the low feed intake and the low protein digestibility caused by toxic factors. Pancreatic enlargement was obserbed in all the raw bean groups. A increase in body weight, a decrease in mortality and a decrease in the weight pancreases were found in the heated bean groups. But the digestility of the diet and of the protein and the PER by heating did not increase as markedly as weight, except in the heated red bean groups. Even with heat treatment, the whole inhibitory action could not be eliminated.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.37-42
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• 2002

This study was performed to provide basic that will predict the usefulness of Gastrodiae Rhizoma as food materials. The physicochemical properties of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were investigated and analyzed. The moisture content of raw Gaxtrodiae Rhizoma was 81.20%. The moisture, crude protein, crude fat, crude ash and carbohydrates of freeze-dried Gastrodiae Rhizoma were 7.61%, 6.21%, 1.50%, 2.55%, and 89.74%, respectively. The total dietary fiber (TDF) of freeze-dried Gastrodiae Rhizoma was 11.68%. The K (1265.03 mg%) was the highest mineral found in Gastrodiae Rhizoma. Aspartic acid (1272.10 mg%) and glutamic acid (1249.50 mg%) in Gastrodiae Rhizoma were major amino acids. Linoleic acid (53.79%), palmitic acid (20.17%), oleic acid (11.93%), and linolenic acid (4.78%) were principal fatty acids in crude fat of Gaxtrodiae Rhizoma. Most of the free sugars of freeze-dried Gastrodiae Rhizoma was maltose (11.04%). In color, the freeze-dried showed the highest lightness (94.52) and the $60^{\circ}C$ hot air-dried showed the highest redness(0.76) and yellowness (16.41). The color differences among freeze-dried, $40^{\circ}C$ hot air-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were distinguished markedly. Vitamin C contents in raw, freeze-dried, and $60^{\circ}C$ hot air-dried Gastrodiae Rhizoma were 0.015%, 0.010%, and 0.002%, respectively. The organoleptic characteristics of raw, freeze-dried, and hot air-dried Gastrodiae Rhizoma were evaluated and compared on the basis, 5 points of raw Gastrodiae Rhizoma by 9 points scale. The undesirable characteristics, such as fishy odor, sewage odor, bitter taste, bad and salty taste, decreased, while desirable characteristic such as sweet taste was maintained or increased considerably as drying temperature got higher.

• Korean Journal of Soil Science and Fertilizer
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• v.6 no.3
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• pp.159-163
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• 1973

A by-product from glutamic acid fermentation prepared by treating the fermentation residue with sulfuric acid and ammonium hydroxide was studied in the light of its chemical properties by chemical analysis and X-ray diffraction technique. Its effectiveness as fertilizer was also investigated with corn as test plant. The results are summarized as following. 1. The chemical analyses and study with X-ray diffraction technique revealed that the by-product contains an appreciable quantity of water soluble ammonium as ammonium sulfate and ammonium chloride, water soluble amino acid and in-soluble organic carbon. Particularly, the X-diffraction pattern of the material indicated the presence of unidentified water soluble double salt of ammonium sulfate and ammonium chloride. 2. The water soluble ammonium in this material was found to be as effective as urea on the growth of corn plant. 3. The organic portion of the material was found to be equally effective on the growth of corn plant as the other sources of organic matter such as compost and rice bran. It was, however found that the organic matter in the fermentation residue is more persisting in the soil than the compost and rice bran. 4. It was noticed that the application of the fermentation by-product, lowers the soil pH significantly. Inspite of the pH lowering effect, the absorption of iron by corn plant was surpressed by the application of this material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.759-765
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• 2007

This study was conducted to analyze the chemical properties of single.harvested pepper (YW211, YW213), and to investigate the change of kochujang quality by the addition of single-harvested peppers. Capsaicinoids content of YW211 was $271.65{\pm}25.10mg/100g$ and ASTA color value of YW213 was $212.71{\pm}2.38$, which were comparatively higher values than commercial red peppers. Mixed red pepper powder used for kochujang production were prepared with various mixing ratios of commercial red peppers (YY & GR) and single-harvested pepper (YW211 & YW213). Capsaicinoids content of YY, $3.98{\pm}0.24mg/100g$, was increased to $52.61{\pm}8.62mg/100g$ by mixing 30% YW211. ASTA color value of GR was $110.63{\pm}1.89$ and was increased to $130.01{\pm}1.31$ by mixing 30% YW213. The pH values of kochujang added YW211 or YW213 were slowly reduced and acidities were increased during fermentation; however, both values weren't statistically different. The contents of amino nitrogen increased until 60 days, and then decreased thereafter. Reducing sugars were increased considerably until 30 days, and reduced slowly after fermentation for 90 days.

• Horticultural Science & Technology
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• v.29 no.3
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• pp.247-254
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• 2011

The agronomic characteristics, nutritional contents, and insect response of the potato clones transformed with a glufosinate ammonium resistance gene were evaluated. Among the 4 transgenic potato clones, the Bar 3 clone was selected as a promising one for commercialization. The Bar 3 clone showed similar tuber yield capacity but higher herbicide resistance as compared with the non-transgenic potato cv. Dejima. The herbicide resistance of the Bar 3 clone was more than 5 times higher when tested with the herbicide concentration recommended by the producer. The major agronomic characteristics of the Bar 3 clone were not different from those of the non-transgenic Dejima. The annual variation in yields and agronomic characteristics showed similar tendency for 2 years from the third to fourth generation after transformation. The tubers of the Bar 3 clone also showed low occurrence in common scab and physiological disorders such as cracking and secondary growth. But the reasons for such results are yet to be studied. Also, it was considered that the Bar 3 clone have a potential of reducing not only common scab occurrence but also soil erosion during potato cultivation in field. The nutritional contents (mineral compound, vitamin C and amino acid) and response to Spodoptera exigua of the transgenic potato clones were not significantly different.

• Food Science and Preservation
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• v.14 no.6
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• pp.617-623
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• 2007

To utilize the non-heat treated alcoholic by-products of brown rice(Goami) as food sources, the quality characteristics change according to the treatment conditions of ${\alpha}-amylase$ were evaluated. It resulted that the increase of hydrolysis temperature correspondingly increased the soluble solids, total dietary fiber and total sugar in the by-products of Goami, and the highest reducing sugar content was observed at $80^{\circ}C$. The free amino acids contents were tended to slowly decrease by the hydrolysis temperature more than $70^{\circ}C$, and the highest content of oligosaccharides were detected at the hydrolysis temperature of $80^{\circ}C$. The soluble solid according to the ${\alpha}-amylase$ concentration resulted to increase with the increase of the enzyme concentration and the total dietary fiber revealed similarly showing approximately 0.65%. The high content of reducing sugars was observed at the enzyme concentration around 0.08%(v/w). Total sugars and oligosaccharides contents tend to increase as the concentration of enzyme increased, and the content of oligosaccharides acquired at the enzyme concentration more than 0.10%(v/w) maintained to show rather similar contents. The soluble solids and total dietary fiber by hydrolysis time were found to show 6.66% and 0.65%, respectively at more than 60 min of hydrolysis, and the reducing sugars and total sugars were found to be 3,600 and 4,800 mg% in all treatment groups showing no significant difference. The content of oligosaccharides was increased with the increase of hydrolysis time, and the content was similar at more than 90 min of hydrolysis by ranging around 2,100 mg%. Based upon these results, the by-products of Goami are expected to be used as various food sources showing the highest dietary fiber and oligosaccharides contents by the hydrolysis at $80^{\circ}C$ for 90 min with the addition of 0.10%(v/w) of ${\alpha}-amylase$.

• Food Science and Preservation
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• v.20 no.2
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• pp.191-198
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• 2013

In this study, wheat doenjang was manufactured using Korean wheat meju and soybean meju, and its quality were investigated according to mixing ratio of meju. The general characteristics such as moisture contents, pH and salinity of wheat doenjang, which is fermented and aged at $25^{\circ}C$ for 70 days, were slightly decreased time dependently as similar pattern. The pH of wheat doenjang ranged from 4.95 to 5.11% and generally decreased with aging. The moisture contents was 54.5~57.5%, and there was no significant differences in the aging period. Also, there was no significant changes in the salt contents. The amino-type nitrogen contents were 376.27~600.91 mg% at day 70 of the aging period, and showed 3 fold change compared to the initial contents. The reducing sugar contents showed significant difference between the samples, and repeated fluctuation in the aging period. Wheat meju sample A, which contains 50% of soybean meju, showed the highest antioxidation ability. In addition, wheat meju sample A showed the highest score in the sensory evaluation of the colour, taste, flavor, and overall acceptability. Therefore, wheat doenjang manufacturing at a 1:1 of mixing ratio will lead to desirable quality of wheat doenjang.