• Food Science of Animal Resources
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• v.29 no.4
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• pp.445-456
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• 2009

Colostrum samples were collected from 36 dairy farms in Gyeonggi-do and one dairy farm in the National Institute of Animal Science (NIAS) for testing. Colostrum samples were analyzed for phisycochemicals (specific gravity, pH, titratable acidity), general components (fat, protein, lactose, total solid, solid non-fat (SNF)), fatty acids, amino acids, minerals, microflora, somatic cells, and Ig (Immunoglobulin). The first colostrum revealed the following data: fat contents were $6.16{\pm}2.39%$, proteins were $14.78{\pm}4.30%$, lactose $2.57{\pm}0.77%$, total solid $24.28{\pm}4.36%$, and SNF $18.12{\pm}4.08%$, whereas the 2nd (or $12^{th}$) colostrum revealed $5.56{\pm}1.76%$ fat, $3.46{\pm}0.41%$ proteins, $4.19{\pm}0.43%$ lactose, $13.90{\pm}1.76%$ total solid, and $8.34{\pm}0.81%$ SNF. Also, the first colostrum revealed the contents of major amino acids as 0.89% aspartic acid, 0.71% threonine, 0.86% serine, 1.75% glutamic acid, 0.64% valine, 0.95% leucine, 0.83% lysine, and 0.95% proline, and those in the 10th colostrum were 0.25% aspartic acid, 0.15% threonine, 0.19% serine, 0.59% glutamic acid, 0.19% valine, 0.35% leucine, 0.31% lysine, and 0.34% proine. Major amino acid contents rapidly decreased as milking times increased. In the first colostrum, the following mineral contents were observed: there were 2,168 ppm in Ca, 1,959 ppm in P, 914 ppm in K, 761 ppm in Na, 287 ppm in Mg, 1.7 ppm in Fe, 14.3 ppm in Zn, and 1.0 ppm in Cu; while in the 10th colostrum, the following ppm contents were 1,389 in Ca, 1,323 in P, 838 in K, 427 in Na, 131 in Mg, 1.0 in Fe, 4.7 in Zn, and 1.3 in Cu. The mineral contents in a colostrum rapidly decreased as milking times increased.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.481-487
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• 2010

The nutritional components, antioxidant, and neuroprotective effects of water and a 50% methanol extract from litchi fruit pericarp were investigated. The most abundant mineral, amino acid, and fatty acid were K, proline, and palmitic acid, respectively. In addition, the total water phenolics and 50% methanol extracts were 8.02 and 12.28 mg/g, respectively. The DPPH, ABTS radical scavenging activities and ferric reducing antioxidant power of the water and 50% methanol extracts showed dose-dependent antioxidant activity. In a cell viability assay using MTT, almost all extracts showed a protective effect against $H_2O_2$-induced neurotoxicity, and lactate dehydrogenase leakage was also inhibited by the pericarp extracts. In particular, the 50% methanol extract showed a higher cell membrane protective effect than the water extract at the highest concentration. Consequently, these data suggest that litchi fruit pericarp can be utilized as an effective and safe functional food substances for natural antioxidants and may reduce the risk of neurodegenerative disorders.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1246-1250
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• 2005

This study was carried out to analyze the components of the stem of bush clover, Lespedeza bicolor to obtain basic data on the studies of the physiological function and a possibility of utilizing L. bicolor. General components of L. bicolor were 82.35$\%$ carbohydrate, 13.38$\%$ moisture, 2.80$\%$ crude protein, 0.86$\%$ crude ash and 0.61$\%$ crude fat. The content of reducing sugar was 147.58 mg/100 g. The total amount of free sugar was 52.4 mg/100 g that was composed of 31.0 mg/100 g fructose, 16.7 mg/100 g glucose and 4.7 mg/100 g sucrose. In the results of mineral analysis, the content of Ca was the highest (472.97 mg/100 g) and followed by 206.70mg/100 g of K. The total amount of hydrolyzed amino acid was 148.95 mg/100 g that consist of 31.74 mg/100g of essential amino acid and 117.24 mg/100 g of non-essential amino acid. Total free amino acids were contained 106.39 mg/100 g that was composed of 8.41 mg/100 g essential amino acids and 97.98 mg/100 g the non-essential, and proline (62.92 mg/100 g) was the highest that account for 59.8$\%$ of total free amino acids. Total content of amino acid derivatives was 30.01 mg/100g and that of $\gamma$ -aminoisobutyric acid was the highest as 12.57 mg/100 g among them.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.287-298
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• 2022

This study investigated the changes in the physiochemical property, phytochemical content, nutritional content and antioxidant activity of Polygoni multiflori Radix by steam, aging, and fermentation. After processing Polygoni multiflori Radix (PMR), pH slightly decreased, while acidity increased (pH 5.70→4.78, acidity 0.23→0.29%). The reducing sugar content increased after aging and fermentation from 1.19 mg/g (PMR) to 1.40 (fermented PMR, FPMR), 1.30 (red PMR, RPMR), 1.53 (fermented red PMR, FRPMR), 1.99 (black PMR, BPMR), and 2.33 mg/g (fermented black PMR, FBPMR). Total phenolic content was highest in PMR (6.05 mg/g) and total flavonoids and maillard product were increased after aging and fermentation of PMR, and were the highest in BPMR (1.60 mg/g) and FBPMR (2.76 O.D.), respectively. The major phytochemical was 2,3,5,4'-tetrahydroxystilbene-2-0-α-glucoside, which were highest in PMR (64.9 mg/g) with 46.47 mg/g at FPMR, 33.94 mg/g at RPMR, 48.76 mg/g at FRPMR, 36.68 mg/g at BPMR and 34.35 mg/g at FBPMR. The main fatty acids and free amino acids were detected as palmitic acid (C16:0) and proline, respectively. Generally, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activities and FRAP reducing powers were shown high in PMR (39.06%, 98.32%, and 2.61 O.D. in extracts concentration 1.0 mg/mL), then were decreased after aging and fermentation.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.7
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• pp.917-922
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• 2008

A disintegrin-like and metalloprotease (reprolysin type) with thrombospondin type 1 motif (ADAMTS1) plays a critical role in follicular rupture and represents a major advance in the proteolytic events that control ovulation. In this study, a 9,026-bp DNA sequence containing the full coding region, all 8 introns and part of the 5'and 3' untranslated region of the porcine ADAMTS1 gene was obtained. Analysis of the ADAMTS1 gene using the porcine radiation hybrid panel indicated that pig ADAMTS1 is closely linkage with microsatellite marker S0215, located on SSC13q49. The open reading frame of its cDNA covered 2,844 bp and encoded 947 amino acids. The coding region of porcine ADAMTS1 as determined by sequence alignments shared 85% and 81% identity with human and mouse cDNAs, respectively. The deduced protein contained 947 amino acids showing 85% sequence similarity both to the human and mouse proteins, respectively. Comparative sequencing of three pig breeds revealed one single nucleotide polymorphism (SNP) within exon 7 of which a G-C substitution at position 6006 changes a codon for arginine into a codon for proline. The substitution was situated within a PvuII recognition site and developed as a PCR-RFLP marker for further use in population variation investigations and association analysis with litter size. Allele frequencies of this SNP were investigated in seven pig breeds/lines. An association analysis in a new Qingping female line suggested that different ADAMTS1 genotypes have significant differences in litter size (p<0.01).

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.398-403
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• 1996

To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji and taste properties after the 60 day fermentation were examined. The main free amino acids of 60 day fermented anchovy paste were valine, isoleucine, proline, alanine, lysine, glutamic acid and aspartic acid. Total amount of free amino acids was the highest in non koji anchovy paste wit 2,624.76mg%. Among the koji added samples, Asp. oryzae koji added on was the highest in the amount o free amino acids. Hypoxanthine accounted for 84.14~95.4% of total nucleotides and their related compounds; Asp. oryzae koji added anchovy paste was the highest in nucleotides other related. Citric acid and lactic acid accounted for 94.9~96.7% of total non-volatile organic acids; Asp. oryzae koji added sample was the highest in non-volatile organic acids with 287.93mg%. The Hunter a and b values gradually increased during the fermentation, but the L value decreased until day 30 or 40 and increased steadily after that. The a and b values were higher in the use of Asp. oryzae koji than in Bccillus sp. koji, but the L value was to the contrary. The Asp. oryzae koji added anchovy paste was good in the aspect of color and taste compared to others. In the aspect of odor, the anchovy paste using the mixture of Asp. oryzae and Bacillus sp. koji was the best. Overall aceptability of sensory evaluation was higher in the mixture of Asp. oryzae and Bacillus sp. koji tan in the others.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.540-546
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• 1999

The purpose of this study was to investigate the antimicrobial effects and characteristics of protamine extracted from spermary of tuna. The result of amino acids analysis showed that the contents of arginine were 46%. It was 10% lower when compared to standard protamine (SP: Asama kasei LTD, Japan). Also, there were significant difference in the contents of proline adn glycine. The average molecular weights of main protein in TP were 13,400 Da, whereas those in SP were 11,300 Da and 2,600 Da. To increase antimicrobial activities of TP, pepsin or trypsin was treated at $37^{\circ}C$. After TP was hydrolyzed with pepsin (pepsin hydrolyzed protamine: PHP) for 4hrs, the average molecular weights of the main protein were 11,300 Da and 3,900 Da, and the antimicrobial activities were significantly increased compared to TP. After TP was hydrolyzed with trypsin (trypsin hydrolyzed protamine: THP) for more than 10 min, the average molecular weights of the main protein were below 2,500 Da. PHP had higher antimicrobial effects on some gram positive bacteria (Staphylococcus aureus, Lactobacillus helveticus, Lactobacillus plantarum) than SP. However, THP had no antimicrobial activities. When TP was hydrolyzed with pepsin (PHP), its antimicrobial activities increased in the same level with those of SP, and this increase might be resulted rather from the changes of molecular weights of the main protein than from the contents of arginine in protamine.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.184-189
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• 2001

Comparative effects of gamma irradiation and methyl bromide (MeBr) fumigation on water-soluble components of small red bean and mung bean were investigated. The levels of soluble solid and reducing sugar of soaked water at $20^{\circ}C$ for 16 h definitely increased as irradiation dose increased, which was more apparent in small red bean than in mung bean. But, their levels of MeBr-fumigated sample showed a similar result to those of the control, except for soluble solid of small red bean. The pH of soaked water was insignificantly different among treatments. The decrease in lightness (L value) and the increases of redness (a value) and yellowness (b value) were remarkable as irradiation dose increased, which was more significant in fumigated samples. The ${\Delta}E$ values of fumigated sample showed almost equaled to those of 10 kGy in red bean and 30 kGy in mung bean, respectively. Gamma irradiation caused the increase in free amino acids of soaked water, that mainly consisted of asparagine, glutamic acid, and valine, while fumigation reduced their contents. The extractables in soaked water, such as soluble solid and reducing sugar, showed a highly positive correlation with irradiation dose applied.

• Archives of Pharmacal Research
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• v.26 no.1
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• pp.70-75
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• 2003

The objective of the present study was to investigate the uptake process of 4-Phenylazobenzoxycarbonyl-Pro-Leu-Gly-Pro-D-Arg (Pz-peptide), a hydrophilic and collagenase-labile pentapeptide, by isolated hepatocytes. For comparison, the uptake of Pz-peptide by Caco-2 cells and colonic cells, two known paracellular routes of Pz-peptide, was also evaluated. A simple and sensitive reversed-phase HPLC assay method using UV detection has been developed. The coefficient of variation for all the criteria of validation were less than 15%. The method was, therefore, considered to be sutable for measuring the concentration of Pz-peptide in the biological cells. Pz-peptide was extensively uptaked into hepatocytes. The initial velocity of Pz-peptide uptake assessed from the initial slope of the curve was plotted as Eadie-Hofstee plots. The maximum velocity ($V_{max}$) and the Michaelis constant ($K_m$) were 0.190$\pm$0.020 $nmol/min/10^6$ cells and 12.1$\pm$3.23 $\mu$M, respectively. The permeability-surface area product ($PS{influx}$) was calculated to be 0.0157 ml/min/10^6$ cells. $V_{max}$ and $K_m$ values for Caco-2 cells were calculated to be 6.22$\pm$0.930 pmol/min/10^6$ cells and 82.8$\pm$8.37 $\mu$M, respectively, being comparable with those of colonocytes (6.04$\pm$1.03 pmol/min/10^6$ cells and 87.8$\pm$13.2 $\mu$M, respectively). $PS_{influx}$ values for Caco-2 cells and colonocytes were calculated to be 0.0751 $\mu$l/min/10^6$ cells and 0.0688 $\mu$l/min/10^6$ cells, respectively. The more pronounced uptake of Pz-peptide by hepatocytes, when compared with Caco-2 cells and colonocytes, is probably due to its specific transporter. In conclusion, Pz-peptide, a paracellularly transported pentapeptide in the intestine and ocular epithelia, was uptaked into hepatocytes extensively. Although Pz-peptide is able to be uptaked into the Caco-2 cells and colonocytes, it is less pronounced when compared with hepatocytes. $PS_{influx}$ values of Caco-2 cells and colonocytes for unbound Pz-peptide under linear conditions were less than 0.4% when compared with that of hepatocytes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.784-791
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• 2008

A new sake fermented using a mixture of Aspergillus sp., Rhizopus sp. and yeast (Saccharomyces cerevisiae) containing allbanggae was developed in this study. The effects of the allbanggae contents ($0{\sim}50%$) in the sake on the qualitative and sensory properties and flavor components were investigated. The fermentation with allbanggae, especially in sake containing 10% allbanggae, showed the highest level of alcohol ($15.3{\sim}16.4%$), whereas the amount of alcohol decreased with increasing allbanggae contents. Amino acidity in sake containing 10% and 20% allbanggae indicated the highest levels ($0.90{\sim}1.20%$). In addition, it was observed that the sake containing 10% allbanggae showed the smallest level of reducing sugars, which were increased with increasing allbanggae ratio. Furthermore, various organic acids in the sake were detected such as citric, succinic, malic and acetic acids, among which the acetic acid showed the highest amount ($160.3{\pm}8.0{\sim}253.3{\pm}20.3mg/100mL$). The major amino acids detected in the sakes were alanine, proline, histidine, phenylalanine, lysine and glutamic acid. The sake containing 20% allbanggae indicated the highest amino acids amount among the allbanggae ratios. Based on these results, it was concluded that the sake containing 20% allbanggae could be successfully commercialized.