• Journal of agriculture & life science
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• v.46 no.5
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• pp.111-125
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• 2012

In order to evaluate suitability by processing for non-GM soybean cultivars such as Gaechuck#2, Jinyangkong and CJ#1 lacking lipoxygenase (LOX) and kunitz trypsin inhibitor (KTI) protein, physicochemical characteristics and antioxidant activity of Kanjang made from above soybean were compared to Kanjang made from a conventional cultivar (Taekwangkong). Proximate compositions of soybeans were similar for the 4 kinds cultivars. Total phenol and flavonoid contents were significantly higher in cultivars lacking LOX and KTI protein than the Taekwangkong. In Kanjang, contents of total and reducing sugar were higher in Taekwangkong Kanjang than Kanjang from made cultivars lacking LOX and KTI protein. Contents of total and amino type nitrogen were the highest in the Jinyangkong Kanjang. Mineral contents were higher in the Jinyangkong and CJ#1 Kanjangs, amino acid contents were higher in the Kanjang made from 3 cultivars lacking LOX and KTI protein than the Taekwangkong. Taste of the Jinyangkong Kanjang with higher sweety and savory was also found to be superior to that of others in overall acceptability evaluation. Total phenol and flavonoid contents in Kanjang were significantly higher in the Kanjang made from cultivars lacking LOX and KTI protein than the Taekwangkong. Radical scavenging activity of Kanjang was increased in the total phenol contents dependent on. Reducing power by ferric-reducing antioxidant potential (FRAP) was significantly higher the Kanjang made from Gaechuck#2 and CJ#1 than the Taekwangkong. $Fe^{2+}$ chelating activity was higher in Taekwangkong Kanjang than the other cultivars, but its activity was similar to Jinyangkong Kanjang. Therefore, higher nutritional composition, total phenol and flavonoids contents and antioxidant activity in the Kanjang made from soybean cultivars lacking LOX and KTI protein might be provide better benefit for manufacture of another their products.

• Korean Journal of Poultry Science
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• v.7 no.1
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• pp.23-29
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• 1980

The research was conducted to study the feeding value of crude soylecithin produced as by-products of soybean oil manufacturing in broiler ration. The results obtained were as follows. 1. The chemical composition, mineral composition, Vitamine contents and gross energy values of crude soy-lecithin were determined 2. No significant difference was observed for the body weight gain of broiler between control and lecithin groups of 3%, 6%, 9o/e and 12% addition. 3. Significant difference (P＜0.05) was observed for feed intake lecithin 12% composed with lecithin 6% and 9% group, However, no significant difference was found among control, lecithin 3%, 6%, and 9% groups. 4. No significant difference was found for feed conversion between treatments. However, the lowest figure 2.32 for lecithin 9% treatments, followed by 2.40 of lecithin 6% and 2.41 of lecithin 3% orderly. 5. The composition of moisture, crude protein and ether extract in broiler carcas ranged from 71.2 to 72.15%, from 15.93 to 16.45% and from 6.19 to 7.05% respectively. 6. The weight of abdominal fat and live fat in broiler caress ranged from 42.4 to 63.7 gm, and from 2.2 to 2.4gm respectively. difference between abdominal and live fat weight was showing in significant statistically. 7. The present data reveal that soy-lecithin as by-product of soybean oil manufacturing was valuable energy source.

• Korean Journal of Breeding Science
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• v.49 no.3
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• pp.129-140
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• 2017

This study was carried out to develop of environmental risk assessments and the biosafety guide for Vitamin E enhanced transgenic soybean at LMO (Living Modified Organism) isolation field. In LMO quarantine area of National Institute of Agricultural Sciences, insect species diversities and population densities on vitamin E enhanced transgenic soybean and non-GM soybeans (Willams 82 and Seoritae) were investigated. A total of 17,717 individuals of 77 species from 8 orders were collected in LMO isolation field. In three type soybeans field, total of 5,250 individuals in Vitamin E enhanced transgenic soybean, 5,510 individuals in Willams 82, and 6,957 individuals in Seoritae were collected, respectively. There was no difference between the population densities of insect pests, natural enemies and other insects on Vitamin E enhanced transgenic soybean and Willams 82, while natural enemies density on Seoritae was higher than on Vitamin E enhanced transgenic soybean, but insect pests density on Vitamin E enhanced transgenic soybean was higher. These results provided the insects diversity for risk assessment survey of Vitamin E enhanced transgenic soybean and suggested that the guideline could be useful to detect LMO crops.

• Journal of Plant Biotechnology
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• v.6 no.2
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• pp.91-96
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• 2004

The use of liquid-medium-based procedure relative to the solid media led to a 4.5-fold increase in the number of cotyledon-stage embryos. The most efficient system for multiplication and regeneration of somatic embryos was CP6 procedure with the media MSD40/MSD20/MSM6AC/FNL0S3S3GM. However, the rate of regeneration was lower. About 71％ of the embryos with dicotyledon were continued to develop the roots after desiccation treatment and 92％ of the germinated embryos produced shoots in 10 days. Of the four morphologically different types of embryos, dicotyledonous ones showed a high frequency of conversion, while only a few with fused and horn type cotyledon developed shoots. Mature somatic embryos were desiccated in empty petri dishes for 12-72 h. Embryo survival rate was the highest after 12 h of desiccation, but maximal germination was observed at 24 h. After desiccation, they were placed on MS medium without growth regulators for germination. Germinating embryos were transferred to small pots with vermiculite for plant regeneration. The etiolating the plants during the growth was resolved to add 1％ activated charcoal on hormone-free MS medium.

• Korean Journal of Soil Science and Fertilizer
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• v.23 no.2
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• pp.94-99
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• 1990

A field experiment was conducted to study seasonal evapotranspiration above soybean canopy and its relationship with dry matter production by the Bowen ratio-energy balance method. The soybean "Paldalkong" was sown with the space of $47{\times}10cm$ at Suwon on May 27, 1988. The daily net radiation ranged from 59 to 76 percents of the total shortwave radiation under cloudless conditions, which was lower than cloud overcast condition with recorded 63 to 83 percents. The latent heat flux under overcast condition was sometimes larger than the sum of net radiation, implying transportation of energy by advection of ambient air. The linear relationship was obtained between daily or daytime net radiation and evapotranspiration. The evapotranspiration calculated by Bowen ratio-energy balance method was about 150 percent of class A pan evaporation during the growing season. The total solar radiation from June 20 to August 27 was $1043MJm^{-2}$. The 85 percent of the total shortwave radiation was used for evaporative heat. The dry matter production within the period was $836gm^{-2}$ and the water use efficiency was $2.31gDM\;kg^{-1}\;H_2O$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.25-30
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• 2010

In order to improve the functional benefits and storage properties of soybean tofu, fermented tofu was developed using Pleurotus eryngii mycelia. The immune activities of water and methanol extracts of the tofu were investigated. The optimal medium for the growth of Pleurotus eryngii mycelia was PD broth medium and the optimal fermentation period for the tofu was 7 days. The water and methanol extracts of the fermented tofu induced the proliferation of spleen cells at above $0.01 {\mu}g/mL$. The water extract increased IL-2, IFN-$\gamma$ production, while the methanol extract increased IFN-$\gamma$ synthesis. The water and methanol extracts of the fermented tofu induced the NO production in RAW264.7 macrophage cells at above $1 {\mu}g/mL$ and above $10 {\mu}g/mL$ concentration, respectively. The extracts also significantly increased the production of IL-6, TNF-$\alpha$, IL-1$\beta$ and GM-CSF in the cells. These results suggest that the tofu fermented with Pleurotus eryngii mycelia could be developed as a functional tofu.

• 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.

• The Korean Journal of Mycology
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• v.26 no.4 s.87
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• pp.487-495
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• 1998

The mycotoxins, $Aflatoxin\;B_1(B)$ and Ochratoxin A(A), were measured from the various mejus manufactured under the artificial or natural conditions by the indirect competitive ELISA; The various fungi isolated from the Korean traditional home (KTH) made meju collected were observed to produce each mycotoxin mentioned above in the toxin producing broth, but only few in the sterilized cereals of soybean under the artificial conditions. Thus, the isolated fungi were not found to produce both A and B toxins in the artificial conditions. Particularly, the any mycotoxin was not determined at the range of 0.01 to 100 ng per gm of the mejus made under the conditions of KTH widely collected in Korea. The mycotoxins produced by the meju-fermenting fungi were seemed or speculated to be degraded in KTH's mejus under the natural conditions. The species of Mucor involved in the initial stage of fermentation were discussed to be important in the fermentations of KTH mejus.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1348-1358
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• 2017

To enhance the physiological activity of the Rhynchosia volubilis (RV), R. volubilis (RVHE-A) and R. volubilis-added herbal powder (RVHE-B) were fermented with a solid state culture of Hericium erinaceum mycelia (HE). The total isoflavone contents of the non-fermented RV-A ($489.9{\mu}g/g$) and RV-B ($571.1{\mu}g/g$) were remarkably increased in fermented RVHE-A ($1,836.4{\mu}g/g$) and RVHE-B ($1,276.7{\mu}g/g$). In particular, aglycone isoflavones such as daidzein and genistein were significantly higher in the RVHE-A than any other sample. When hot-water (HW) and EtOH extracts (E) were fractionated from the RV and RVHE, both extracts from the RVHE-A were higher than those from the RV-A in total polyphenol and flavonoid contents. However, the RVHE-B-HW showed a lower polyphenol and flavonoid content level than did RV-B-HW. RVHE-A-HW and -E also had more potent ABTS radical scavenging activity than any extract from the non-fermented RV and other ferments (RVHE-B). In the meanwhile, RVHE-A-HW potently stimulated the production of macrophage activation-related cytokines such as $TNF-{\alpha}$, IL-6 and IL-12 ($841.7{\pm}71.3pg/mL$, $3.9{\pm}0.1ng/mL$, $179.3{\pm}30.2pg/mL$) from peritoneal macrophage more than RV-A-HW ($92.5{\pm}1.5pg/mL$, $0.1{\pm}0.0ng/mL$, $37.4{\pm}5.4pg/mL$) as well as RVHE-B-HW ($557.0{\pm}21.3pg/mL$, $1.8{\pm}0.0ng/mL$, $90.0{\pm}10.0pg/mL$). However, all the EtOH extracts did not show significant activity. In addition, the RVHE-A-HW showed a significantly higher intestinal immune system modulating activity through Peyer's patch and GM-CSF production than did any other extract from RV and RVHE-B. In conclusion, these results suggest that the fermented R. volubilis with H. erinaceum mycelia possesses a possible use as an industrial application as functional food or material.

• Applied Biological Chemistry
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• v.35 no.5
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• pp.351-360
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• 1992

In order to improve the qualities of Doenjang were investigated on the enzyme activity in the koji and changes in chemical composition, flavors and sensory envaluation of Doenjang which were prepared with Rh. delemar koji, Asp. oryzae koji and traditional Meju with mixed koji and soybean as the ratio of optimum mixture. Asp. oryzae koji was indicated highest activities ${\alpha}$ and ${\beta}-amylase$ as 312 mg/ml, 235 mg/ml while Rh. delemar the lowest activities as 16 mg/ml, 38 mg/ml in aging for 40 days amino type ntrogen was the highest in the Asp. oryzae and Rh. delmear mixture koji(D group), Asp. oryzae(A group), and Asp. oryzae koji and Rh. delemar koji(C group) as 460 mg%, 440 mg% and 426 mg% in aging for 40 days. The main flavor components of Doenjang were detected as fellows phenol-2-kmethoxy, 4H-pyran-4-one-3-hydroxy-2-methyl, benzenthanol, 1-octan-3-ol, tetra-methyl pryrazine, 1,3,6 cyclooctatrien. Asp. oryzae(A) and Asp. oryzae koji with Rh. delemar koji mixture(C), group were the most excellent in taste, flavor color for fermented Doenjang at 40 days.