• Journal of Animal Science and Technology
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• v.58 no.6
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• pp.23.1-23.17
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• 2016

Background: The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared. Methods: Twenty Boer bucks (9-10 months old, body weight of $36.9{\pm}0.725kg$) were slaughtered and the carcasses were subjected to chill storage ($4{\pm}0.5^{\circ}C$). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem. Results: Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P < 0.05) superoxide dismutase and catalase activities than GM. Carotenoid and tocopherol contents did not differ between muscles but decreased (P < 0.05) over storage. The IS had higher (P < 0.05) glycogen and ultimate pH and lower (P < 0.05) shear force and cooking loss than GM. The carbonyl content, % metmyoglobin, drip loss and TBARS increased (P <0.05) while free thiol, metmyoglobin reducing activity (MRA), shear force and myoglobin decreased (P < 0.05) over storage. Muscle type had no effect (P > 0.05) on free thiol, MRA and TBARS. The GM had lower (P < 0.05) redness on d 0 and 1 than IS while the IS had greater carbonyl, % metmyoglobin and drip loss than GM on d 7. The reflective density of slow myosin heavy chain (MHC) was higher (P < 0.05) while the density of fast MHC and actin was lower (P < 0.05) in IS than GM. Regardless of muscle type, the density of MHC decreased (P < 0.05) while that of actin was stable over storage. Nonetheless, the degradation of fast and slow MHC was greater (P < 0.05) in IS than GM. Muscle type had no effect (P > 0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P < 0.05) tenderness score than GM on d 1 and 4 postmortem. Intramuscular fat was higher (P< 0.05) in IS compared with GM. Fatty acid composition did not differ between the muscles. However, GM had lower (P < 0.05) n-6/n-3 ratio than IS. The n-3 and n-6 PUFA declined (P < 0.05) while the SFA increased (P < 0.05) over storage. Conclusion: The changes in myofibrillar proteins and physicochemical properties of goat meat during postmortem chill storage are muscle-dependent.

• Korean journal of applied entomology
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• v.53 no.3
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• pp.199-207
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• 2014

It is true that the proper environmental risk assessments for many GM (Genetically Modified) insects almost have not been executed in Korea. Therefore, we tested the environmental risk assessment about GM silkworms if there is any difference between GM silkworms and non-GM silkworms by the following three measurements. First, we measured their mobility in the breeding environment conditions with food and without food. Secondly, we measured their viability at the artificial extreme environmental conditions (low and high temperature and humidity, absent/present of foods,) after escaping from their breeding environments. Thirdly, we observed the number of laying eggs and their hatchability between GM silkworms and non-GM silkworms with four different pair experiments. The mobility of GM silkworms and non-GM silkworms statistically did not differ, and the egg productivity and hatchability were not also different. The hatchability by couple of GM female silkworms and non-GM male silkworms was lower than by non-GM male and female couple between the GM silkworms and non-GM silkworms, and there was statistically different. Relatively, the viability of GM silkworms was lower than non-GM silkworms. We could not exactly test for viability of silkworms in low temperature conditions because of their hibernating. Although there was any difference in viability and hatchability between GM silkworms and non-GM silkworms, all ability of GM silkworms was lower than non-GM silkworms. Conclusively, the environmental risk of GM silkworm was relatively lower than non-GM silkworm in this study.

• Journal of Marine Bioscience and Biotechnology
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• v.10 no.1
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• pp.9-17
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• 2018

The aim of this study is to elucidate the biochemical properties of manno-oligosaccharides (MOS) hydrolyzed by extracellular enzyme of Bacillus N3. We strived to characterize the biochemical properties of MOS since N3 can effectively hydrolyzed natural polymannans such as galactomannan (GM) and konjac (glucomannan, KM), respectively. The hydrolysis of GM and KM was applied by the strain N3 in terms of reducing sugars and the highest production of reducing sugars was estimated to be about 750 mg/L and 370 mg/L respectively, which were quantified after 7 days of cultivation in the presence of both substrates. Hydrolysates derived from the hydrolysis of KM showed the significant antioxidant activity based on DPPH and ABTS radical scavenging activity with increasing of tyrosinase inhibitory activity. On the other hand, hydrolysates derived from the hydrolysis of GM showed only ABTS radical scavenging activity without showing significant changes on tyrosinase inhibitory activity. Our data suggest that those biological characteristics may be depend on the primary structure and the size of MOS, which may be useful as potent additives for diet foods.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.148-151
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• 2006

Multiplex PCR was performed to simultaneously detect eight different events of genetically modified (GM) maize. Specific primers were constructed from GA21, T25, TC1507, Mon810, Mon863, Event176, Bt11, and NK603 events of GM maize. Using this PCR method, specific GM maize was monitored in commercialized foods and feed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1310-1314
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• 2012

Gastrointestinal digestibility of new proteins inserted in the food supply is a significant parameter for assessing the safety of GM foods based on the assumption that digestive stability is undesirable. In this study, we performed in vitro digestion of CP4EPSPS, a new protein, expressed in genetically modified (GM) soybean in order to evaluate its digestibility in three different ratios of simulated gastric fluid with preheating. Ratios of GM soybean to simulated gastric fluid were 2:2, 2.5:1.5, and 1.5:2 and preheating was conducted at $100^{\circ}C$ for 5 min. Electrophoresis and Western blotting were used to confirm changes in soybean protein patterns and CP4EPSPS gene expression after in vitro digestion. At ratios in which the amount of gastric fluid was equal to (2:2) or relatively higher than that of soybean (1.5:2), no CP4EPSPS (47.4 kDa) protein was detected after 15 seconds of simulated gastric fluid incubation, the earliest time interval evaluated. However, when the ratio of GM soybean to gastric fluid was 2.5:1.5, CP4EPSPS was detected in 5 min and gradually decreased according to time. After preheating, no CP4EPSPS protein was detected after 15 seconds under all conditions. From these results, we concluded that the digestibility of CP4EPSPS in simulated gastric fluid increased upon preheating. Accordingly, we suggest that it is important to account for the ratio of gastric fluid to GM food in in vitro digestibility assessment models of GM food.

• Journal of Food Hygiene and Safety
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• v.33 no.3
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• pp.193-199
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• 2018

In this study, PAT protein of genetically modified maize was prepared from the recombinant E. coli strain BL21 (DE3), and mice were immunized with the recombinant PAT protein. After cell fusion and cloning, two hybridoma cells (PATmAb-7 and PATmAb-12) were chosen since the monoclonal antibodies (Mabs) produced by them were confirmed to be specific to PAT protein in the indirect enzyme-linked immunsorbent assay (ELISA) and western blot tests. There were no cross-reactions of either Mabs to other GM proteins or to the extracts of non-GM maize. The ELISA based on the PATmAb-7 can sensitively detect 0.3 ng/g PAT protein in corn. These results indicate that the developed Mabs can be used as bio-receptors in the development of immunosensors and biosensors for the rapid and simple detection of GM corn adulterated in foods.

• Journal of the Korean Home Economics Association
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• v.12 no.3_4
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• pp.641-662
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• 1974

The purpose of this study is to present the basic rule on the planning standard menu for the improvement of nutritional school lunch program through analysis of their food habits and daily energy expenditure. 1. The purpose of the school lunch program is to get on adequate diet in quality and quantity through right food habits and nutrition education for the most active growing children. 2. At present time in Korea, school lunch program has not been carried out nutritionaly so that it should be improved immediately. 3. The ratio of the daily diet should be given to the students breakfast 1. lunch 1.1, dinner 1.5, through analysis of their daily energy expenditure by their activity. 4. The result of the analysis of for food habits shows that children like foods which were used at home commonly and dislike foods not commonly used. 5. The basic rule on the planning school lunch menu is presented as follows. 1) The ratio of the aily diet should be given as breakfast 1, lunch 1.1. dinner 1.5, for calories, and minerals and vitamins should be given 1/3 to 2/5 of a daily requirements. 2) It should be selected foods which most children like foods when plan menu for school lunch. 3) Green, yellow vegetables should be given over 50 gm. 4) Milk should be given 180cc.

• Journal of Plant Biotechnology
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• v.36 no.4
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• pp.301-308
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• 2009

Higher agricultural commodity prices are a particular concern for food importing countries like Korea that has a very low self-sufficiency ratio. Korean people eat approximately 4.5 million metric tons of rice each year, which is met without a problem by domestic production. The domestic production of corn and soybean which are important raw materials for commercial food processing and livestock feed is only minimal. Demands of corn and soybean in Korea are approximately 7.2 million and 1.3 million metric tons per year, respectively. Since Korean consumers are reluctant to accept biotech (GM) foods, Korean food processors are fighting an up-hill battle in purchasing non-biotech (non- GM) crops which are becoming scarce.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.605-608
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• 2006

Genetically modified (GM) ingredients found in imported raw materials and processed foods were monitored in the province Gyeongin in Korea. The analysis was performed according to "Testing methods for genetically modified foods of food standards and specifications" established in Korea. We received 120 items from the Gyeongin Regional KFDA. Only two of the 120 items analyzed in the samples, were contaminated with GM ingredients. However, we could not analyze the internal standard gene from 12 processed foods. We found that the extracted total DNA of the above 12 samples were extracted and found to be degraded. The total DNA contained a very small fragment of less than 300 base pair. Therefore, it seems that the total DNA is not large enough to serve as the template DNA for PCR analysis.

• Journal of the Korean Home Economics Association
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• v.42 no.4
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• pp.55-68
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• 2004

This study investigated differences or similarities of infant rearing practices in Korea, Hong Kong and the United States and in young mothers and grandmothers generations. The silbjects were young mothers(YM) with babies from 2 to 2.5 years and their mothers or mothers-in-law(GM) in Korea(YM=118, GM=118), Hong Kong(YM= 126, GM=78) and the United States(YM= 105, GM= 105). The subjects answered questionnaires on infant rearing practices that were constructed by child study specialists in Korea, Hong Kong and the United States. Statistical analyses were by frequencies, percentages, and $\chi$$^2$ The results of this study were as follows. 1. Kum-Jut was used to announce giving birth to relatives and neighbors only in Korea. Mothers in Korea were more helped in their recovery by their mother or mother-in-law than their husband, but the opposite was the case in Hong Kong and the United States. Most Korean mothers ate special foods after giving birth, but mothers in Hong Kong and the United Slates didn't. Mothers in Korea were more likely to avoid contact with strangers for a given period of time than mothers in Hong Kong and the United States. The babies in Korea were more often named by grandparents than by parents, but most of the babies in Hong Kong and the United States were named by parents. The greater part of babies in Korea didn't have childhood names or nick names, but most babies in Hong Kong and the United States did. 2. Mothers in Korea were more likely to give a banquet, exercise Dol Jab le, share foods with neighbors, and take souvenir pictures on the baby's first birthday than mothers did in Hong Kong and the United States. Most mothers in Korea tended to think that their baby's fiyst birthday was more meaningful than the other birihdays, but most mothers in Hong Kong and the United States didn't. 3. Some differences between young mothers and grandmothers generations in infant rearing practices were found in each culture.