• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.225-237
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• 2018

This study was conducted to compare nutritional analysis and neuroprotective effect of 5 cultivars of Diospyros kaki (Dungsi, Godongsi, Gojongsi, Gabjubaekmok, and Bansi). In nutritional analysis, three free sugars: sucrose, glucose, and fructose, and six fatty acids: tartaric acid, hexadecanoic acid, palmitic acid, oleic acid, octadecenamide, and octadecane, were detected. Potassium and phosphorus levels were the highest in inorganic component analysis, and glutamic acid and aspartic acid were the highest contents in amino acid analysis. Vitamin C was detected in all cultivars. Total phenolic content was the highest in Dungsi. Antioxidant activities such as ABTS (3-ethylbenzothiazoline-6-sulfonic acid), DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities, FRAP (ferric reducing/antioxidant power), and MDA (malondialdehyde) inhibitory effect were the highest in Gabjubaekmok. Acetylcholinesterase inhibitory activity, cell viability, intracellular reactive oxygen species (ROS) accumulation, and lactate dehydrogenase (LDH) release were measured to confirm the neuroprotective effect in MC-IXC cells. Gabjubaekmok showed significant acetylcholinesterase (AChE) inhibition and neuroprotection.

• Horticultural Science & Technology
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• v.28 no.5
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• pp.836-844
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• 2010

This study was carried out to investigate plant characteristics and nutritional components of the genetically modified (GM) Chinese cabbage and its control line grown in the central and northern parts of Korea in order to establish the evaluating protocol and standard assessment. The GM and non-GM Chinese cabbage was planted with normal and concentrated density at two locations in spring and fall of 2008 and 2009. From the statistic analysis on plant characteristics and nutritional components, there were not many significant differences between GM and non-GM Chinese cabbage. Only few differences in the plant characteristics were found between the dense and normal planting. In the dense planting, there was no significant difference between GM and non-GM Chinese cabbages except for three out of 18 plant traits, such as leaf shape, hairiness and midrib length. On the other hand, nine plant traits including leaf length, leaf width, leaf color, leaf shape, fresh weigh of ground part, number of leaf, midrib length, midrib width and root diameter were slightly different between GM and non-GM Chinese cabbage in the normal planting. In case of leaf length, midrib length, midrib width and fresh weigh of ground part, there were significantly differences not only between two lines, but also between two locations. From nutritional component analysis, only five fatty acids were identified in the Chinese cabbage: palmitic acid, oleic acid, stearic acid, linoleic acid and linolenic acid. Except linoleic acid, four fatty acids in one gram of dried sample from GM line were little higher than those from non-GM line. However, there were no significant differences in total contents of fatty acids not only between GM and non-GM Chinese cabbage line, but also between northern and central cultivating areas in the normal and dense planting. According to the composition of inorganic elements identified in the samples from both lines, there were six macro-elements, such as N, P, Ca, K, Mg and Na, and four micro-elements, Cu, Fe, Mn and Zn. Based on the result from PCA analysis, specific clusters were not found between GM Chinese cabbage and the control line, but found between two regions.

• Journal of Nutrition and Health
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• v.10 no.2
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• pp.18-26
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• 1977

Among animals, the rabbit is known to be affected most sensitively by dietary changes and to be most susceptible to atherosclerosis. The exact reason is still unknown as to whether the primary cause is intrinsic (tissue itself) or extrinsic such as a blood factor which could be influenced by various dietary means. It is of utmost importance to check the nutritional quality of rabbit meat before it is accepted and adapted as a daily food item. To evaluate nutritional quality of rabbit meat, studies on various aspects of lipid components were carried out in comparison with other animal meats such as beef, pork and chicken also included in the study was the question whether the cooking and storage conditions influence the composition of fatty acids and cholesterol level. Some results and findings are listed below: 1. The content of linoleic acid (18 : 2), one of the essential fatty acids, was much higher in rabbit meat compared to the other meats. The Percentages of this Polyunsaturated fatty acids, was much higher in rabbit meat compared to the other meats. The percentages of this polyunsaturated fatty acid in terms of total fatty acids were $37.3{\pm}3.7$, 5.9, 14.5, and 21.9% for rabbit, beef, pork, and chicken respectively. The degree of unsaturation was high not only in meat but also in liver and adipose tissue of rabbit. The values of iodine number, the indication of degree of unsaturation, were known to be $102{\sim}107$, $32{\sim}47$, $46{\sim}67$, and $55{\sim}77$ for rabbit, beef, pork, and chicken respectively. Such a high proportion of this polyunsaturated fatty acid contained in rabbit meat could be harmful due to their Peroxidation effect. 2. A small amount of lower (short chain) fatty acids was isolated from rabbit tussues, which were not observed in other animal's tissues. The significance of this small amount of short chain fatty acids contained in rabbit meat remained an open question. 3. The concentration of total cholesterol in rabbit meat was similar to that of otherr but the content of esterified cholesterol was higher in rabbit meat. This was probably due to the perference of cholesterol to esterify with unsaturated fatty acids. By roasting the percentage of Polyunsaturated fatty acids was decreased while saturated palmitic acid was proportionally increased. 4 The composition of fatty acids were affected more by dry heat than moist heat. More research should be pursued to improve methods of preservation and storage to prevent possible peroxidation and rancidity problems of rabbit meat. In the meantime, the public should be informed to eat fresh rabbit meat and not to store it for a long period of time. This study was supported by the Ministry of Science and Technology in Korea.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.10
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• pp.1388-1393
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• 2000

The present study was conducted to examine the feasibility of utilising bamboo (Bambusa arundinacea) shoot shell (BSS) in ruminants. Chemical composition, rumen degradability and some antinutritional compounds were determined for fresh and boiled BSSs to evaluate its feed value and safety. Thirty-two Holstein heifers were allocated to four groups and used to investigate the response in growth rate to supplementing ammoniated rice straw with fresh shell (phase 1) or silage of boiled BSS (phase 2). All animals were offered ammoniated straw ad libitum with 1kg of cotton seed meal (phase 1) or 0.5 kg of cotton seed meal and 0.5 kg of concentrate mixture (phase 2) per head per day. The BSS was supplemented at levels of 0, 3, 6 or 9 kg/d (phase 1) and 0, 5, 10 or 15 kg/d (phase 2) (as fed basis). The BSS was very high in moisture content, and its contents of crude protein and neutral detergent fiber were 13~16% DM and 65~76% DM, respectively; boiling resulting in higher moisture and protein. No hydrocyanic acid was detected in both BSSs and content of tannins was negligible. Rumen degradability of BSS was reasonably high, and with boiling the rapidly degradable fraction decreased, and potentially degradable component increased. Silage of the boiled BSS was slightly lower in both rapidly and slowly degraded fractions than the fresh BSS. Animals consumed all supplemented BSSs without any adverse health problems. Intake of ammoniated straw decreased with the increasing levels of BSS, but total intake was higher in almost all supplementary groups than in the non-BSS. Heifers had a higher growth rate in phase 1 with fresh BSS than in phase 2 with ensiled shell, and daily weight gains were 622, 629, 744 or 690 g in phase 1, and 578, 575, 677 or 635 g in phase 2 at four BSS levels, respectively. For both phases growth rate was significantly higher for the animals in groups 3 and 4 than those in groups 1 and 2 (p<0.01), with little difference between groups 1 and 2 (p>0.05) but significant difference between groups 3 and 4 (p<0.05). Supplementation with BSS also resulted in an improved feed conversion rate, with the least concentrate consumption in group 3 for both phases. It is concluded that the BSS has a high potential nutritional value as indicated by its medium protein content, reasonably high rumen degradability, and that inclusion of BSS in ammoniated rice straw diet is not only safe to animals, but also may improve growth rate of ruminants and feed conversion rate. It may be disadvantageous to use high amounts of BSS in ammoniated straw diets.

• Journal of Mushroom
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• v.13 no.3
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• pp.207-211
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• 2015

To investigate the usefulness of Kenaf(Hibiscus cannabinus L.) as mushroom culture media source, we analyze physical condition and contents of nutritional components. The water absorption rate of Kenaf bast was 578% and it was 95% higher than that of poplar sawdust's. This was caused by Kenaf's porous cellular structure. so it could give more moisture and oxygen to cultured mushroom. Total carbon contents of Kenaf was 91.4%, it was quite higher than that of poplar sawdust, wheat bran and rice bran. Total nitrogen content was 1.76% and C/N ratio was 51.9. The content of NFE(Nitrogen free extract) was 46.6% and it was similar with rice bran. Cellulose content was higher than poplar but lignin content was lower. specially hemicellulose and pectin complex which more digestible carbon source to mushroom was 3.7% higher than poplar. Mineral component and amino acid contents were also maintained high compared with poplar. Fe was 4.2 times, P 3.2 times, K 2.2 times more and Ca was higher 16 mg/kg than poplar. The content of amino acid was quite more higher than poplar sawdust but lower than chaff. Consequently Kenaf had a good trait for basic support material in mushroom culture media and also had a good character as nutritional source.

• The Korean Journal of Community Living Science
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• v.17 no.4
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• pp.81-95
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• 2006

This study was made to find out how stress affect on nutrition status of the college freshmen who were experiencing physical growth and development as well as drastic emotional change. 400 male and female freshmen in 4 year colleges were surveyed respectively through the health check-up procedure for college entrance in February, In order to find out the stress in each group frustration, deprivation, lack of self efficacy, type A behavior and anxiety response were surveyed through 10 questions with total 40 points by assigning 4 points for each question. Diet Status was expressed by DDS (Dietary Diversity Score by 5 food groups) and DVS(Dietary Variety Score). 24-hrs recall method was used to find out the quantity of daily nutrient of EAR(estimated adquacy ratio) by KDRIs(Korean Dietary Recommended Intakes). Nutrition level was analyzed by Can-Pro for professionals (Korea Nutrition Association). And for the quality intake, percentage was calculated and MAR(Mean Adequacy Ratio) were produced. Highest point was obtained in the stress of anxiety with the total 40 score of 30.20, and the scores were 29.79, 28.67, and 28.39 for deprivation, type A behavior and frustration respectively. There was no difference of blood components in accordance with stress type. Stress type was divided into less sensitive group and highly sensitive one and the relationship with the blood nutrient status was observed. The difference of blood component and blood pressure in sensitive and highly sensitive groups was observed in deprivation and anxiety. The index of blood pressure(p<0.05), hemoglobin(p<0.01), HDL-cholesterol(p<0.05), and Fe(p<0.05) was high in the deprivation of sensitive group. Blood pressure and hemoglobin was high in type A of sensitive group(p<0.05). And the contents of blood triglyceride was high in the anxiety of sensitive group(p<0.001) The result of nutrition intake analysis according to stress type showed that there was low intake for energy, riboflavin, and niacin. When the degree of deprivation was high there was a lack of riboflavin intake and there was no significant difference of nutrition intake in lack of self efficacy, type A behavior and anxiety response. Thus, it is necessary for colleges to educate the students to maintain mental stability through various programs and activities after catching a kind and extent of the stress college students we meeting with like the confusion of value system, open heterosexual relationship, and the employment difficulties linked with political uncertainty and economic recession.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.10
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• pp.1507-1516
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• 2002

Meat and bone meal is a valuable protein and mineral source in diets of production animals and contributes to the protein, energy and mineral component of diets. The aim of the present study was to more accurately characterise the apparent ileal amino acid digestibility of meat and bone meals produced in New Zealand and evaluate routine in vitro assays used in practise to measure meat and bone meal quality. A total of 94 commercial meat and bone meals from 25 New Zealand rendering plants over a two and a half year period were analysed for proximates, gross energy, gross amino acid content (incl. hydroxyproline, hydroxylysine and lanthionine), apparent ileal amino acid digestibility, pepsin nitrogen digestibility, protein solubility and bone content. The mean crude protein content of the 94 meat and bone meal samples was 56.8% with a range of >35% units and a coefficient of variation of 9.8%. The mean crude fat and ash content were 10.0 and 28.4% respectively. These latter components showed a large range (16 and 43%, respectively) with coefficients of variation above 22%. Amino acid digestibility between samples was highly variable with lysine and sulphur amino acids digestibility ranging between 45.8-89.0 and 38.2-85.5%, respectively. Pearson correlation coefficients are presented between crude protein content and individual gross amino acids, crude protein content and individual digestible amino acid content, and pepsin N digestibility and individual digestible amino acid content. There was a significant relationship between the digestible amino acid nitrogen content and the crude protein content while pepsin nitrogen digestibility was not correlated to ileal amino acid nitrogen digestibility (r=-0.06). Meat meals with a high protein content had relatively low hydroxyproline and hydroxylysine levels something that was attributed to the levels of collagen from bone. The data indicated that lanthionine (formed upon heat treatment of cysteine with a hydroprotein) is not a good indicator of the heat treatment employed to meat and bone meals. Step-wise multiple regression equations to predict the apparent digestible content of amino acids from rapid in vitro assays are presented. The most selected variables included ash and crude fat content. In general the equations derived for the essential amino acids had a higher degrees of fit (R2) compared to the non-essential amino acids. The R2 for the essential amino acids ranged from 0.43 for histidine and 0.68 for leucine. These equations provide a means of more rapidly estimating the apparent ileal digestible amino acid content (protein quality) of meat and bone meal using standard analyses.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.12
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• pp.1614-1625
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• 2010

Two experiments were conducted to evaluate the use of fish silage prepared from Indian oil sardines, Sardinella longiceps, as partial replacement of soybean meal as a sole source of protein for growing broiler chickens. The main objective of Experiment 1, an ileal digestibility assay, was to assess the nutritional value of fish silage compared with soybean meal for feeding broiler chickens. The two test ingredients, soybean meal and dried fish silage, were incorporated into semi-synthetic diets, as the only component containing protein. The ileal digestibility coefficients of amino acids of fish silage were considerably higher than those of soybean meal (p<0.001). The lower digestibility of amino acids from soybean meal was related to the presence of anti-nutritional factors such as trypsin inhibitors. Fish silage had higher levels of sulphur-containing amino acids than soybean meal. The objective of Experiment 2, a growth study, was to evaluate the effect of feeding fish silage on performance and meat quality characteristics of broiler chickens raised under closed and open-sided housing systems. Four diets containing various levels of fish silage (0, 10, 20 and 30%) were evaluated. Daily feed intake, body weight gain and feed conversion ratio were measured. At the end of Experiment 2, 96 birds were randomly selected and slaughtered to evaluate meat quality characteristics. Housing type had significant effects on feed intake and body weight gain (p<0.01). Birds in the open-sided house consumed 4.7% less amount of feed and gained 10.6% less than their counterparts in a closed house. Birds in both houses fed diets containing 10 and 20% fish silage gained more than birds fed 30% fish silage. The current study produced evidence that fish silage can replace up to 20% of soybean meal in broiler diets without affecting either growth performance or the sensory quality of broiler meat.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.3
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• pp.230-237
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• 2018

This study investigated the food and nutritional characteristics of alkaline-insoluble fractions (AIFs) recovered from bastard halibut Paralichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST) roes using the alkaline solubilization. The moisture content of AIFs ranged from 4.8% to 12.8%, and ST provided significantly better yields (9.5 for STAIF-11 and 7.1 g/100 g roe for STAIF-12) than did BH (P<0.05). The protein content of AIFs ranged from 71.7% to 79.2%, with the highest level yielded by STAIF-11 (6.8 g/100 g roe). The crude fat content of AIFs was 10.9-14.3% and the mineral content was 0.7-3.4%. The major mineral components of AIFs were sulfur, sodium, potassium, and phosphorus. Color values showed that BHAIFs were significantly brighter than STAIFs. Total contents of essential amino acids were significantly higher in STAIFs (47.5-49.5%) than in BHAIFs. The major essential amino acids found in AIFs from both sources were Val, Leu, Lys, and Arg. Therefore, AIFs were significantly superior to whole BH roe in terms of physicochemical and nutritional status, and we identified species-specific differences between BH and ST. Protein is a major component of AIFs recovered from fish roes, which suggests that they have potential for use as a protein source.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.656-660
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• 2008

Fermented soybean foods are an important component of the Korean diet. Eoyukjang is a type of traditional fermented soybean source. Microbial analysis of eoyukjang was conducted during the fermentation period in this study. Microorganisms isolated from eoyukjang were identified by biochemical tests and 16S rDNA sequencing. 17 different microorganisms, including bacteria, yeast, and fungi were detected in eoyukjang during the fermentation period. Even though Aspergillus participated in the early stage of fermentation of eoyukjang, Bacillus species and Saccharomyces cerevisiae were the major microzymes in eoyukjang throughout the maturation period. Eoyukjang is generally consumed after the boiling of the final sample. Therefore, the final sample of eoyukjang was boiled and analyzed. Our results showed that no vegetative microorganisms survived under the boiling conditions for eoyukjang. Fermented soybean products in the domestic market were also assessed for comparison with the results from eoyukjang. The total cell number of kanjang (soy sauce) samples was between 0 to 42 CFU/mL. The isolated microorganisms were identified as Bacillus species. All Bacillus isolates were not found to harbor the three enterotoxin-producing and emetic toxin-producing genes.