• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.706-712
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• 2000

The superoxide dismutase(SOD)-like activities for 26 kinds of herbs and spices and 10 kinds of instant curry products were determined by measuring their abilites to reduce nitroblue tetrazolium. All samples showed the SOD-like activities. Rosemary, cassia, tarragon, allspice, oregano, bay leaves, basil, marjoram, thyme and star anise had higher activities than $10^5\;unit/g$ and clove had highest activity of $232,143{\pm}19.989\;unit/g$. The SOD-like activities for 10 kinds of instant curry products were in the range of $400{\sim}700\;unit/g$ when measured after heat treatment at $100^{\circ}C$ for 10 min. The water extracts of spices, herbs and curries were obtained by heat treatments of $25^{\circ}C$ for 60 min or $100^{\circ}C$ for 10 min, and their nitrite scavenging activity was measured at different pH conditions(1.2, 4.2 or 6.0). The nitrite scavenging activities were higher at acidic pH. However, the effects were not different from two heat treatments. The water extracts from cassia, bay leaves, allspices, oregano, staranise, rosemary, clove and tarragan had high nitrite scavenging activity(>90%) when they were measured at pH 1.2, and those from clove was highest $(97.58{\pm}0.88%)$. The pure curry used as raw materials for instant curry products had the nitrite scavenging activity in the range of $50{\sim}60%$ at pH 1.2 and the activity was not changed during the aging period$(0{\sim}12weeks)$. The ten brands of instant curry products had the nitrite scavenging activities of $12{\sim}28%$ at pH 1.2

• Korean Journal of Agricultural Science
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• v.47 no.3
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• pp.597-604
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• 2020

Exposure to heat stress (HS) has negative effects on pig production and health. Plasma concentrations of amino acids (AAs) can be used as indicators of HS. Therefore, this study was conducted to evaluate the effect of acute HS on feed intake, water drink, and plasma AAs in pigs. A total of 6 growing pigs (n = 6, 3 boars and 3 gilts) were raised in thermal neutral (TN; 25℃) conditions for the 5-d adaptation period as a control. After the adaptation, pigs were exposed to HS at 33℃ (HS33) for 24 h. All the pigs were fed the same diet formulated to meet or exceed predicted requirements during the whole experimental period. Blood samples were collected after the adaptation and heat treatment to verify the AAs. Measurements were the average daily feed intake (ADFI), average daily water intake (ADWI), water loss, tumor necrosis factor (TNF)-α, nitrate, total nitric oxide, and AAs in the plasma samples. Data were analyzed using the PROC GLM of SAS. HS33 had a lower ADFI (p < 0.05) and a tendency for an increased ADWI and water loss compared to TN. The level of TNF-α was significantly decreased (p < 0.05) in HS33. HS33 had a lower concentration of histidine and sarcosine compared to TN; however, there were no differences in the levels of nitrates and total nitric oxide. In conclusion, the results of this study show the differential effect of HS on the plasma concentration of AAs. We expect that the changed AAs could be potential indicators of HS.

• Journal of Korea Foundry Society
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• v.20 no.2
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• pp.104-109
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• 2000

Three different white cast irons alloyed with Cr, V, Mo and W were prepared in order to study their abrasion wear behavior in as-cast and heat-treated conditions. The specimens were produced using a 15㎏-capacity high frequency induction furnace. Melts were super-heated to $1600^{\circ}C$, and poured at $1550^{\circ}C$ into Y-block pepset molds. Three combinations of the alloying elements were selected so as to obtain the different types of carbides : 3%C-10%Cr-5%Mo-5%W(alloy No. 1: $M_7C_3$ and $M_6C$), 3%C -10%V-5%Mo-5%W(alloy No. 2: MC and $M_2C$) and 3%C-17%Cr-3%V(alloy No. 3: $M_7C_3$ only). A scratching type abrasion test was carried out in the states of as-cast(AS), homogenizing(AH), air-hardening(AHF) and tempering(AHFT). First of all, the as-cast specimens were homogenized at $950^{\circ}C$ for 5h under the vacuum atmosphere. Then, they were austenitized at $1050^{\circ}C$ for 2h and followed by air-hardening in air. The air-hardened specimens were tempered at $300^{\circ}C$ for 3h. 1 ㎏ load was applied in order to contact the specimen with abrading wheel which was wound by 120 mesh SiC paper. The wear loss of the test piece(dimension: $50{\times}50{\times}5$ mm) was measured after one cycle of wear test and this procedure was repeated up to 8 cycles. In all the specimens, the abrasion wear loss was found to decrease in the order of AH, AS, AHFT and AHF states. Abrasion wear loss was lowest in the alloy No.2 and highest in the alloy No.1 except for the as-cast and homogenized condition in which the alloy No.3 showed the highest abrasion wear loss. The lowest abrasion wear loss of the alloy No.2 could be attributed to the fact that it contained primary and eutectic MC carbides, and eutectic $M_2C$ carbide with extremely high hardness. The matrix of each specimen was fully pearlitic in the as-cast state but it was transformed to martensite, tempered martensite and austenite depending upon the type of heat-treatment. From these results, it becomes clear that MC carbide is a significant phase to improve the abrasion wear resistance.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.263-270
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• 2003

This study was conducted to investigate the isoflavone (daidzein and genistein) contents, and the antioxidative and fibrinolytic activities of red and mung beans. Daidzein was not found in either the red or mung beans. The genistein contents of the red and mung beans were 40.7 and 27.8 mg/kg, respectively. Both samples had very high electron donating abilities and SOD-like activities. Fibrinolytic activities were not detected in the crude mung bean extract, but fibrinolytic substances were purified or activated under various pH conditions and with heat treatments. With heat treatment at 100 $^{\circ}C$ for 10 min, the specific activity was increased 4.61 fold. This study revealed that, although red and mung beans were poor in isoflavone, they could be good sources for functional products due to their strong antioxidative activities and heat- and acid-resistant proteolytic abilities.

• Animal Bioscience
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• v.34 no.10
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• pp.1590-1599
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• 2021

Objective: This study investigates the expression patterns of toll-like receptors (TLRs) and intracellular mediators in horse muscle cells after exercise, and the relationship between TLRS expression in stressed horse muscle cells and immune cell migration toward them. Methods: The expression patterns of the TLRs (TLR2, TLR4, and TLR8) and downstream signaling pathway-related genes (myeloid differentiation primary response 88 [MYD88]; activating transcription factor 3 [ATF3]) are examined in horse tissues, and horse peripheral blood mononuclear cells (PBMCs), polymorphonuclear cells (PMNs) and muscles in response to exercise, using the quantitative reverse transcription-polymerase chain reaction (qPCR). Expressions of chemokine receptor genes, i.e., C-X-C motif chemokine receptor 2 (CXCR2) and C-C motif chemokine receptor 5 (CCR5), are studied in PBMCs and PMNs. A horse muscle cell line is developed by transfecting SV-T antigen into fetal muscle cells, followed by examination of muscle-specific genes. Horse muscle cells are treated with stressors, i.e., cortisol, hydrogen peroxide (H₂O₂), and heat, to mimic stress conditions in vitro, and the expression of TLR4 and TLR8 are examined in stressed muscle cells, in addition to migration activity of PBMCs toward stressed muscle cells. Results: The qPCR revealed that TLR4 message was expressed in cerebrum, cerebellum, thymus, lung, liver, kidney, and muscle, whereas TLR8 expressed in thymus, lung, and kidney, while TLR2 expressed in thymus, lung, and kidney. Expressions of TLRs, i.e., TLR4 and TLR8, and mediators, i.e., MYD88 and ATF3, were upregulated in muscle, PBMCs and PMNs in response to exercise. Expressions of CXCR2 and CCR5 were also upregulated in PBMCs and PMNs after exercise. In the muscle cell line, TLR4 and TLR8 expressions were upregulated when cells were treated with stressors such as cortisol, H₂O₂, and heat. Migration of PBMCs toward stressed muscle cells was increased by exercise and oxidative stresses, and combinations of these. Treatment with methylsulfonylmethane (MSM), an antioxidant on stressed muscle cells, reduced migration of PBMCs toward stressed muscle cells. Conclusion: In this study, we have successfully cultured horse skeletal muscle cells, isolated horse PBMCs, and established an in vitro system for studying stress-related gene expressions and function. Expression of TLR4, TLR8, CXCR2, and CCR5 in horse muscle cells was higher in response to stressors such as cortisol, H₂O₂, and heat, or combinations of these. In addition, migration of PBMCs toward muscle cells was increased when muscle cells were under stress, but inhibition of reactive oxygen species by MSM modulated migratory activity of PBMCs to stressed muscle cells. Further study is necessary to investigate the biological function(s) of the TLR gene family in horse muscle cells.

• Food Science and Preservation
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• v.20 no.5
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• pp.650-658
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• 2013

Apple juices were sterilized by continuous pulsed electric field (PEF) treatments of pulse width of 25 ${\mu}s$ at electric field intensity of 20.0 kV/cm, and with the varied pulse frequencies of 35 Hz (40 kJ/L), 55 Hz (70 kJ/L), 72 Hz (100 kJ/L) and 85 Hz (130 kJ/L). The PEF treatments of apple juice reduced the microbial counts from 5.3 log CFU/mL of initial state to 3.0 log CFU/mL after PEF treatment at energy density of 130 kJ/L. Also yeast and fungi after PEF treatments were reduced from 5.3 log CFU/mL to 3.0 log CFU/mL and Escherichia coli were from 5.3 log CFU/mL of initial state to 4.7 log CFU/mL to < $10^1$ CFU/mL. The soluble solids and free sugars did not significantly differ (p<0.05) depending on conditions of PEF treatment. The total phenolic contents and antioxidant activity such as the DPPH and ferric reducing antioxidant power (FRAP) by PEF treatments were significantly partly reduced, but the PEF-reduced value came in smaller quantities than the heat treatment at $65^{\circ}C$. The iterative PEF treatments with pulse width of 25 ${\mu}s$ and pulse frequency of 85 Hz at electric field intensity of 20.0 kV/cm showed limited in microbial reduction. Also, total phenolic contents and antioxidant activity such as DPPH and FRAP, significantly decreased depending on treatment numbers of PEF (p<0.05).

• Plant Journal
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• v.9 no.3
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• pp.38-42
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• 2013

Submarine gas fields have focused because of the increasing fuel cost, the environmental regulations, and the safety & NIMBY problems. LNG-FPSO which is available for acid gas removal, recovery of the condensate & LPG and Liquefaction in topside process is one of high technology offshore structures. On the other hands, it is necessary to verify the pre-treatment efficiency by the ship motion and to apply to the design for LNG-FPSO. This study is to develop the pre-treatment technology for LNG-FPSO as taking account to the process efficiency by ship motion effects and the area optimization. Based on the simulation results, it founds that hybrid process shows the low circulate rate, the low heat duty and the small size of column dimensions compared to typical amine process. It will be verified the process efficiency in the various conditions by sea states as performing the 6-DOF motion test and CFD simulation.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.45-49
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• 2010

To reduce the astringent taste of lotus root, the effects of various treatment methods such as drying, soaking, steaming and roasting on the physicochemical properties and sensory characteristics were investigated. The following process conditions were selected: 1) drying (D), 2) soaking followed by drying ($SK{\rightarrow}D$), 3) steaming followed by drying ($ST{\rightarrow}D$), 4) drying followed by roasting ($D{\rightarrow}R$), 5) soaking and then drying followed by roasting ($SK{\rightarrow}D{\rightarrow}R$), 6) steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow$}. The tannin content of the lotus root was lowest when it was treated by steaming followed by drying ($ST{\rightarrow}D$). The astringent taste of lotus root was reduced by steaming, and the roasted taste was improved by roasting in terms of sensory and flavor characteristics. Consequently, lotus root treated by steaming and then drying followed by roasting ($ST{\rightarrow}D{\rightarrow}R$) showed the highest preference with respect to astringent and roasted taste.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.50-56
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• 2009

This study was carried out to determine the optimum extraction conditions for Ishige okamurai by comparing the yields, total phenolic compound content (TPC), and antioxidant properties of its 95%, 70%, 50% fermented ethyl alcohol and water extracts. Additionally, the effects of heat and pH treatments on the antioxidant properties of the extracts were evaluated by their TPC and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging capabilities. The yields of the extracts were greatest in the order of water > 50% > 70% > 95% fermented ethyl alcohol, and the TPC of the 70% (26.18%) and 50% fermented ethyl alcohol (27.56%) extracts were higher than those of the others. However, in terms of DPPH radical scavenging and ferrous-reducing power, the 70% fermented ethyl alcohol extract of Ishige okamurai showed the highest antioxidant effects. Additionally, in the results for the heat and pH treatments, the antioxidant properties of the 70% fermented ethyl alcohol extract were not influenced by the treatment conditions except at pH 10.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.493-501
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• 1986

The present work aims to estimate the effect of heat treatment on the in vitro protein digestibility and formation of trypsin inhibitor or trypsin indigestible substrate(TIS) of raw and defatted flounder. It was also carried out to assess the formation of lipid-protein complexes under the conditions of different ratio of lipid addition. The in vitro protein digestibility increased when steamed for 5 min showing $88.09\%$ in raw and $90.56\%$ in defatted samples, respectively. After 40 min steaming, the digestibility decreased by $2{\sim}4\%$. As for microwaving, heating for 1 min resulted in slight increase of digestibility, however, heating for 7 min did decrease of digestibility by $3{\sim}4\%$ for both raw and defatted materials. There was no difference in fatty acid composition found with heat treatment. The major fatty acids of flounder meat were $C_{16:0},\;C_{16:1},\;C_{18:1},\;C_{20:5},\;C_{22:6}$ and the ratio of the unsaturated to saturated was 67.3:32.6. Fat oxidation and nonenzymatic browning were enhanced by heat treatment and protein solubility decreased necessarily as the brown pigment formation increased. On the other hand, the effects on the digestibility and TIS of the complexes formed from interaction of lipid and myofibrillar or meat protein of flounder were examined. The interaction of protein with lipid was considered to mostly contribute to the drop of digestibility of fish products. The digestibility of myofibrillar protein was $93.72\%$ for flounder, and it generally decreased as the amount of lipid added to protein and reaction time increased. Also mixed and heated samples were more active in digestibility decline than those mixed after heating. The result probably indicated that lipid-protein interaction was involved in the drop of digestibility which coincided with protein denaturation.