• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.751-756
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• 2015

Sodium chloride is known to contribute to the quality and safety of foods. However, there is an increasing interest in reducing the sodium content in foodstuffs, owing to health-related concerns related to its overconsumption. Therefore, the possible use of enzymatically hydrolyzed anchovy protein (eHAP) in enhancing the intensity of the salty taste in model broth was investigated in this study. The sodium chloride content of eHAP was 67.7 g/L. The lightness (L) and yellowness (b) of the model broth increased with increasing eHAP concentration. Additionally, the perceived intensity of the salty taste of eHAP solutions increased with increasing amounts of eHAP at a given NaCl concentration in the model broth. The intensity of the salty taste was enhanced by 0.37-35.58% as eHAP was added. The results suggest that it may be possible to reduce the sodium chloride content in foods by enhancing the salty taste with eHAP.

• Clinical and Experimental Reproductive Medicine
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• v.31 no.1
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• pp.19-27
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• 2004

Objective: This study was to examine the in vitro neural cell differentiation patterns of human embryonic stem (hES) cells following treatment of various neurotrophic factors [basic fibroblast growth factor (bFGF), retinoic acid (RA), brain derived neurotrophic factor (BDNF) and transforming growth factor (TGF)-$\alpha$], particulary in dopaminergic neuron formation. Methods: The hES cells were induced to differentiate by bFGF and RA. Group I) In bFGF induction method, embryoid bodies (EBs, for 4 days) derived from hES were plated onto gelatin dish, selected for 8 days in ITSFn medium and expanded at the presence of bFGF (10 ng/ml) for another 6 days followed by a final differentiation in N2 medium for 7, 14 and 21 days. Group II) For RA induction, EBs were exposed of RA ($10^{-6}M$) for 4 days and allowed to differentiate in N2 medium for 7, 14 and 21 days. Group III) To examine the effects of additional neurotrophic factors, bFGF or RA induced cells were exposed to either BDNF (10 ng/ml) or TGF-$\alpha$ (10 ng/ml) during the 21 days of final differentiation. Neuron differentiation and dopamine secretion were examined by indirect immunocytochemistry and HPLC, respectively. Results: The bFGF or RA treated hES cells were resulted in similar neural cell differentiation patterns at the terminal differentiation stage, specifically, 75% neurons and 11% glial cells. Additionally, treatment of hES cells with BDNF or TGF-$\alpha$ during the terminal differentiation stage led to significantly increased tyrosine hydroxylase (TH) expression of a dopaminergic neuron marker, compared to control (p<0.05). In contrast, no effect was observed on the rate of mature neuron (NF-200) or glutamic acid decarboxylase-positive neurons. Immunocytochemistry and HPLC analyses revealed the higher levels of TH expression (20.3%) and dopamine secretion (265.5 $\pm$ 62.8 pmol/mg) in bFGF and TGF-sequentially treated hES cells than those in $\alpha$ RA or BDNF treated hES cells. Conclusion: These results indicate that the generation of dopamine secretory neurons from in vitro differentiated hES cells can be improved by TGF-$\alpha$ addition in the bFGF induction protocol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.32-38
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• 2002

The characteristics of blown color of Korean traditional soy sauces under different processing conditions were investigated in this research. As for meju type, traditional and modified mejus were used. The samples were produced from four levels of aging time. 0 day, 60 days, 120 days and 180 days in both clay jar and glass jar. Color intensity of soy sauce was probed with different mothods. In terms of colorcharacteristics, the absorbance at 420 nm seemed to reflect the brown color intensity of soy sauces. UV-VIS spectra of the soy sauce with traditional meiu revealed that the absorbance at 235 nm was produced during the soaking period whereas that at 410 nm was created during the aging process and only round in the spectra of soy sauce aged for 180 days. As for the soy sauce with modified meiu, the maximum absorbance was focused at 235 nm which were prepared during soaking period.

• Journal of Life Science
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• v.24 no.2
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• pp.181-185
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• 2014

We identified SNPs (single nucleotide polymorphisms) for endothelial nitric oxide synthase (eNOS) genes in the Korean genome. eNOS is present in the vascular endothelium, platelets, and several other cell types that continuously produce modest amounts of NO. Endothelium-derived NO plays a key role in the regulation of vascular tone, and the impaired effects of NO on the cardiovascular system appear to be responsible for coronary atherosclerosis and thrombosis. In recent studies, a missense variant within exon 7 of the eNOS gene in patients with coronary spastic angina-GAG to GAT substitution, which results in the replacement of glutamic acid by aspartic acid (Glu298Asp [G894T])-has been identified and is known to be significantly associated with coronary spasm. We prepared PCR primers based on sequences in Genbank. Primers were prepared for normal and SNPs separately, as reported for other Asian countries, such as G894T. Their sequences were different only at the 3' ends so that primer extension could only by possible when base pairs between templates and primers matched. We also employed ARMS (Amplification Refractory Mutation System) technology to improve the specificity of the PCR reaction. In conclusion, we were able to demonstrate the eNOS G894A polymorphism in Korean gemone. This study should facilitate research on the cause of myocardial infarction and development on further therapy at the genetic level.

• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.381-389
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• 2020

The purpose of this study was to evaluate the appearance, physicochemical, physical, and fermentation properties of the fermented soybean produced by manufacturing with inoculation the different types of microbial strains. The strains were inoculated by the NSI (natural strains inoculation), and the SSI (selective strain inoculation) were treatments. The appearance showed differences in color, viscous substance, and hardness depending on strains inoculation and fermentation duration. The pH, and total acidity were 6.40~7.26%, and 0.10~0.39% respectively with differences depending on the samples. The moisture content as the fermentation duration increased, the NSI (56.03~57.66%) decreased and the SSI (56.71~58.63%) increased. The physical characteristics of the hardness increased as the fermentation duration increased for the NSI and the SSI decreased. The color values for the L, a, and b values were 47.64~58.56, 7.15~9.08, and 12.41~17.30, respectively. The α-amylase and protease activities of the SSI were the highest among all treatments. The total viable cell counts of the fermented soybean products by strains were 5.02 to 9.77 log CFU/g, and SSI (fermentation, 48 hours) was the highest. The amino-type nitrogen contents of all samples were 301.62~746.97 mg% and the SSI showed the highest content. The amino acid had the highest glutamic acid content.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.11
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• pp.1629-1640
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• 2015

This study was performed to compare carcass traits, sensory characteristics, physiochemical composition, and contents of nucleotides, collagen, and free amino acids among quality grades (QG) and to understand the association between QG and above parameters in loin and rump of Korean cattle steer. Loin and rump samples were obtained from 48 Korean cattle steers with each of four QG (QG 1++, 1+, 1, and 2; average 32 months of age). Carcass weight and marbling score (MS) were highest in QG 1++, whereas texture score measured by a meat grader was highest in QG 2. A correlation analysis revealed that MS (r = 0.98; p<0.01) and fat content (r = 0.73; p<0.01) had strong positive correlations with QG and that texture had a strong negative correlation (r = -0.78) with QG. Fat content in loin was highest but protein and moisture contents were lowest in QG 1++. Our results confirmed that a major determinant of QG is the MS; thus, intramuscular fat content. The International Commission on Illumination $L^*$, $a^*$, and $b^*$ values in loin were highest in QG 1++. Numeric values of shear force in loin were lowest in QG 1++, whereas those of tenderness, juiciness, and overall acceptability tended to be highest in QG 1++ without statistical significance. QG was strongly correlated with juiciness (r = 0.81; p<0.01) and overall acceptability (r = 0.87; p<0.001). All sensory characteristics were higher (p<0.05) in loin than those in rump. Adenosine-5'-monophosphate (AMP) and inosine-5'-monophosphate (IMP) contents in both loin and rump did not differ among QGs. No nucleotide (AMP, IMP, inosine, hypoxanthine) was correlated with any of the sensory traits. Total, soluble, and insoluble collagen contents in loin were higher in QG 1++ than those in QG 1. All three collagens had lower content in loin than that in rump. All three collagens were positively correlated with tenderness, juiciness, and overall acceptability. Glutamic acid content did not significantly differ among the four QGs in either loin or rump. In conclusion, it is confirmed that QG is associated with sensory traits but nucleotide contents in beef may not be a major factor determining meat palatability in the present study.

• Journal of Microbiology and Biotechnology
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• v.25 no.2
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• pp.238-246
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• 2015

A unicellular red microalga was isolated from environmental freshwater in Korea, and its morphological, molecular, and biochemical properties were characterized. Morphological analysis revealed that the isolate was a unicellular biflagellated green microalga that formed a non-motile, thick-walled palmelloid or red aplanospore. To determine the taxonomical position of the isolate, its 18S rRNA and rbcL genes were sequenced and phylogenetic analysis was performed. We found that the isolate was clustered together with other related Haematococcus strains showing differences in the rbcL gene. Therefore, the isolated microalga was classified into the genus Haematococcus, and finally designated Haematococcus sp. KORDI03. The microalga could be cultivated in various culture media under a broad range of pH and temperature conditions. Compositions of the microalgal cellular components were analyzed, and its protein, carbohydrate, and lipid compositions were estimated to be 21.1 ± 0.2%, 48.8 ± 1.8%, and 22.2 ± 0.9%, respectively. In addition, D-glucose and D-mannose were the dominant monosaccharides in the isolate, and its amino acids were composed mainly of aspartic acid, glutamic acid, alanine, and leucine. Moreover, several polyunsaturated fatty acids accounted for about 80% of the total fatty acids in Haematococcus sp. KORDI03, and the astaxanthin content in the red aplanospores was estimated to be 1.8% of the dry cell weight. To the best of our knowledge, this is the first report of an Haematococcus sp. isolated from Korea, which may be used for bioresource production in the microalgal industry.

• Food Science and Preservation
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• v.15 no.2
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• pp.243-252
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• 2008

We investigated the physicochemical properties of Ganjang added to a medicinal herb extract (functional Ganjang). 1be proximate compositions of conventional Ganjang (control) and functional Ganjang (supplemented with 3% or 5% of an hem extract) were not significantly different Analysis of total and free amino acids indicated 17 different amino acids in both types of Ganjang. Glutamic acid was the most common, followed by valine, leucine, isoleucine, lysine, methionine, phenylalanine, and threonine. Sensory tests of conventional and functional Ganjang found no significant differences. An analysis of flavoring components indicated that flavor-active compounds (paeonol, senkyunolide A, and cnidilide) were present in both forms of Ganjang. Our results suggest that the extract could be used to manufacture fermented soybean products.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.279-290
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• 2010

Sensory analysis and quality properties were performed on post-aged doenjang (fermented soybean pastes) in order to elucidate the contribution of citrus, green tea and cactus powder to their sensory evaluation. The doenjang added citrus fruits, green tea and cactus powder used a concentration of 0, 3 and 7% (w/w) at 4, 20, $30^{\circ}C$ respectively and analyzed the proximate composition, pH, salt, mineral and amino acid contents after 60 days. Moisture and protein changes during ripening did not show any significant difference. The pH showed lower in the doenjang added citrus and cactus powder than no added soybean paste. The glutamic acid content of doenjang added citrus fruits showed a little decreasing value although there were no differences between samples with various addition contents. Sensory evaluation of doenjang showed that there were no significant differences in preference in the case of added green tea and cactus powder; However, the flavor significantly increased doenjang added 3% citrus powder at $30^{\circ}C$. These results showed that the preference of doenjang containing 3% citrus powder was superior to green tea and cactus powder.

• Korean Journal of Soil Science and Fertilizer
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• v.22 no.2
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• pp.100-104
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• 1989

This study was carried out in order to develop a compound fertilizer for raising rice seedling in trays. A compound fertilizer, a trail product, was manufactured using the major fertilizer sources of ammonium sulfate, diammonium phosphate and potassium chloride in combination with zeolite and glutamic acid fermentation waste. Besides, polyacrylamide for slow release control of the fertilzer and Tachigaren and sulfuric acid for reducing the occurrence of seedling rot were used. The component ratios of N, $P_2O_5$ and $K_2O$ of trial product were 4.19, 5.41 and 4.05 percent respectively. The dissolution rate of nitrogen component in water for the trial product with polyacrylamide was lower about fifteen percents than the product without polyacylamide in six hours. Hymexazole, main component of Thachigaren, from the product was released about 86.2 percents in forty eight hours. When the product with polyacylamide applied on red earth soil and paddy soil, the pH of soil ranged from 4.6 to 5.4 for 25 days experiment.