• Korean Journal of Environmental Agriculture
• /
• v.19 no.4
• /
• pp.358-363
• /
• 2000

This study was carried out to obtain the basic data for selecting the applicable crops in reclaimed land during desalinization period. A pot experiment was conducted with 5 different electrical conductivities of the saturated extracts $(ECe\;1,\;3,\;9,\;14,\;and\;16\;dS{\cdot}m^{-1})$ of soils taken from the Dae-Ho reclaimed tidal lands. Eight crops (Chinese cabbage, radish, tomato, red pepper, buckwheat, soybean, sesame, and green perilla) were grown for 37days. Plant height and number of leaves were surveyed on 2 and 4 weeks after seeding, and on harvest time (5 weeks). After harvest, dry weights of harvested crops were measured and soil chemical properties were analyzed. Emergence rates of crops were comparatively high except sesame. For sesame, there was no emergence at ECe over $3\;dS{\cdot}m^{-1}$. Growth and dry weight decreased significantly as increasing ECe. The ECe which decreased 50% of dry weight index were $14.2\;dS{\cdot}m^{-1}$ for radish, $11.4\;dS{\cdot}m^{-1}$ for Chinese cabbage, $10.2\;dS{\cdot}m^{-1}$ for red pepper, $8.9\;dS{\cdot}m^{-1}$ for buckwheat and green perilla, $8.6\;dS{\cdot}m^{-1}$ for soybean, and $8.9\;dS{\cdot}m^{-1}$ for tomato. At higher ECe that start the growth inhibition, increasing $1\;dS{\cdot}m^{-1}$ in ECe, 7.7, 6.5, 5.9, 5.6, 5.2, and 4.9% of dry weight decreased for buckwheat, green perilla, Chinese cabbage, radish, soybean, and tomato (red pepper), respectively. The critical value of ECe for crop survival except sesame was $15.4\;{\sim}\;23.1\;dS{\cdot}m^{-1}$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.12
• /
• pp.1746-1752
• /
• 2009

This study was carried out to compare the physicochemical characteristics of the tofu (soybean curd) with the additions of sorghum powder (SP). With increasing amounts of sorghum powder, the yields of tofu were increased. The tofu made of 5 and 7% (w/w) addition rates of SP gave the similar yields with that of control. Moisture contents of the tofu made of roasted sorghum powder after steeping for 15 hours (WR-SP) were higher than those of the control and the tofu made of roasted sorghum powder after washing (SR-SP) without steeping. The dietary fiber contents of tofu were higher in the SP-added tofu than control. The potassium contents increased with SP addition rates, while calcium and magnesium decreased. With increasing SP addition rates, hardness of the tofu decreased. With increasing amounts of SP, the L- and b-values of tofu decreased, whereas a-value increased. The total polyphenol, flavonoid and tannin contents, and ascorbic acid equivalent antioxidant capacity in the tofu extracts increased with increasing SP rates. Antioxidant components and activity were the highest in the tofu made of roasted sorghum powder after washing without steeping with the addition rates of 3-10%.

• The Korean Journal of Mycology
• /
• v.40 no.4
• /
• pp.244-253
• /
• 2012

The effect of fermented Rhus verniciflua stem bark (FRVSB) extract on the microbial count, enzyme activity, concentrations of free amino acids and organic acids, and physiochemical properties of doenjang (soybean paste) was evaluated during brine fermentation. The FRVSB extract increased the total free amino acid concentration by 1.3-3.1-fold on the $42^{nd}$ day of brine fermentation. After the filtration of brine, the following microbial counts were obtained in the doenjang: bacteria, $0.3{\times}10^8-12.0{\times}10^8$ cfu/g; mold, $3.0{\times}10^4-21.0{\times}10^4$ cfu/g; yeast, $1.0{\times}10^4-2.0{\times}10^4$ cfu/g; Escherichia coli, not detected; and Bacillus cereus, $3.0{\times}10^2-25.0{\times}10^2$ cfu/g. The FRVSB extract addition enhanced the protein and starch degrading activity by 13.8-26.0% and 16.1-35.1%, respectively. The extract increased the total free amino acid content by 1.4-3.0-fold. Lactic acid, acetic acid, and pyroglutamic acid were the predominant organic acids in doenjang. Moreover, the proximate composition, pH, moisture, ash, salt, and amino nitrogen content were increased.

• Korean Journal of Poultry Science
• /
• v.43 no.1
• /
• pp.21-29
• /
• 2016

A total of 144 one-day-old male broilers (ROSS ${\times}$ Ross 308) ($42{\pm}0.1g$) were used in a completely randomized design and allotted to one of three dietary treatments to give 6 replicates per treatment (8 birds per cage). The three watery dietary treatments were 1) a corn-soybean meal-based relation [Negative control (NC); no antimicrobial compounds added] with tab water, 2) 8 ppm liquid-alpha-lipoic acid [Positive control (PC)] or 3) 100 ppm liquid-resveratrol. All dietary treatments were continuously provided as a liquid form. Birds were housed in a battery cage (n=48), and were offered liquid dietary treatments at all times. The ambient temperature was maintained at $32{\pm}1^{\circ}C$ for the first 3 weeks and decreased gradually to $28{\pm}1^{\circ}C$ by the end of the experiment (d 35) to induce moderate heat stress. One bird per pen (n=6) was euthanized via cervical dislocation at day 21 to obtain terminal ileum to measure villous height and crypt depth, while another bird per pen (n=6) was similarly euthanized at day 35 and used to harvest breast meat and drumsticks to evaluate meat quality traits. Birds fed liquid-resveratrol did not improve (P>0.05) body weight and average daily gain compared with those fed other dietary treatments from day 1 to day 35. Birds fed liquid-resveratrol had no effect (P>0.05) on villous height compared with birds were in other dietary treatments at day 21. Liquid-resveratrol had no effect (P>0.05) on thiobarbituric acid reactive substance (TBARS) in drumsticks compared with other dietary treatments at day 35. Furthermore, birds fed liquid-resveratrol had no effect (P>0.05) on DPPH radical scavenging activity both in breast meat and drumsticks compared with those fed other dietary treatments at day 35. Morphological changes of ileum were not observed by immunofluorescence, and the level of occludin protein from ileum extracts also did not differ among groups. Our results suggested that liquid form of antioxidant compounds used in the current study such as alpha-lipoic acid (8 ppm) or resveratrol (100 ppm) did not improve growth performance, meat quality traits and histology of terminal ileum compared with those fed negative control in broiler chickens under moderate heat stress for 35 days.

• Korean Journal of Weed Science
• /
• v.30 no.1
• /
• pp.34-42
• /
• 2010

Competitive ability, allelopathy, made the common ragweed (Ambrosia artemisiifolia var. elatior ) one of the most dangerous weeds in Korea. The aim of this research was to evaluate the role of common ragweed as test species under laboratory bioassay and glasshouse conditions. Inhibition effect of the leaf extract was higher than that of stem and root parts extracts on germination and seedling growth of weeds. The 5% concentration of leaf extract of common ragweed inhibited the germination rate of Echinochloa crus-galli, Digitaria sanguinalis and Cyperus microiria by 68.3, 74.6 and 87.3%, respectively, as compared to the control. Generally, increasing incorporation concentration inhibited seedling growth of weeds. Incorporation of 5% common ragweed residue significantly reduced the plant length of E. crus-galli, D. sanguinalis and C. microiria by 48, 63 and 68%, respectively, as compared to the control. Also, the values of dry weight were 72, 78 and 71%, respectively. Contrarily, the emergence rate of soybean and corn was not affected by the incorporation of 5% concentration of common ragweed residue. However, the dry weight was inhibited by 37 and 28%, respectively. These results suggest that common ragweed had the ability to control some weed species using toxic compounds like natural herbicide.

• Food Science and Preservation
• /
• v.15 no.6
• /
• pp.872-877
• /
• 2008

This study was carried out to provide basic information related to improvement of flavor and consumption of cheonggukjang. Red ginseng cheonggukjang (RGC) and Rubus coreanum cheonggukjang (RCC) extracts were prepared, and their physicochemical characteristics were compared with either general cheonggukjang (GC) or non-fermented boiled soybean (BS). The moisture and crude fat contents were not significantly different among samples. RGC had the highest reducing sugar content and BS had the lowest. The free sugar content of RGC was higher than that of either GC or RCC, and the major free sugars present were glucose, fructose and sucrose. Seventeen free amino acids were detected in BS and cheonggukjang, and the content of free amino acids ranged from 1,233.8 to 2,599.6 mg/100 g. The greatest content of free amino acids was found in RGC. Color L, a and b values were highest in BS and lowest in RCC. The hardness and strength of RGC and RCC were lower than for GC.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.21 no.7
• /
• pp.277-284
• /
• 2020

This study was undertaken to determine the effects of dietary supplementation with herbal extracts of Portulaca oleracea L. (POL), on the reproductive performance, blood profiles, immune response, and fecal microbial population in multiparous sows. On the basis of initial body weight, a total of 20 multiparous sows (Landrace×Yorkshire; 229.2±1.15 kg) were randomly allotted to 2 treatment groups, each including 10 replicates. The dietary treatments were administered during the lactation period, and included a corn-soybean meal-based diet (control group) and diet supplemented with 0.05% POL. Throughout the experimental period, no significant differences were observed between the two diet groups for body weight, backfat thickness, and reproductive performance. Blood profile analysis revealed significantly decreased lymphocyte concentrations and IL-1β levels (p<0.05), and increased serum IgG levels (p=0.051), of sows consuming the POL supplemented diet. Furthermore, coliform counts tended to decrease in sows consuming diet supplemented with POL (p=0.063). Taken together, our results indicate that POL supplemented diets exert beneficial effects on blood profiles, immune response, and fecal microflora of multiparous sows, without any negative effect on the reproductive performance.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.10
• /
• pp.1533-1538
• /
• 2013

The objective of this study is to select an effective microbial strain to enhance the sensory qualities and functionalities of fermented ginseng soymilk. For this purpose, soybean were ground with water extracts of ginseng and fermented with five Lactobacillus strains. All strains grew well in ginseng soymilk, and viable cell counts reached greater than 8 log CFU/mL after 18 h of fermentation. The contents of total ginsenosides were higher in soymilk fermented with L. casei ATCC 393 than those in the other strains. The sensory qualities of the fermented soymilk were observed to increase with the intensity of sourness and showed the best sensory acceptability of soymilk fermented with L. kefir ATCC 35411. Moreover, the antioxidant activities, superoxide and hydroxyl radical scavenging activities were significantly enhanced by 2~4 and 4~5 times, respectively, compared to the non-fermented soymilk. In particular, the antioxidant activities of the fermented soymilk by L. kefir ATCC 35411 were the highest among the samples. This result suggests that soymilk fermented by L. kefir ATCC 35411 allowed obtaining a soymilk with enhanced sensory quality and antioxidant activity was able to contribute to the health benefit.

• The Korean Journal of Pesticide Science
• /
• v.14 no.1
• /
• pp.37-48
• /
• 2010

The diacylhydrazine insecticides, methoxyfenozide, chromafenozide and tebufenozide are new-generation insecticides. These insecticides induce premature molting and cause the death of insects by mimicking their hormone. Also, these insecticides have already been widely used for vegetables planting in worldwide. Highperformance liquid chromatography (HPLC) is the most widely used procedure for determination of each compound residues in crops. However, simultaneous analysis method of these diacylhydrazine insecticides was not reported. The purpose of this study is to develop a simultaneous determination procedure of methoxyfenozide, chromafenozide and tebufenozide residue in crops using HPLC-UVD/MS method. These insecticide residues were extracted with acetone from representative samples of five raw products which comprised hulled rice, soybean, apple, pepper, and Chinese cabbage. The extract was diluted with saline water, and dichloromethane partition was followed to recover these insecticides from the aqueous phase. Florisil column chromatography was additionally employed for final cleanup of the extracts. The analytes were quantitated by HPLCUVD/MS, using a $C_{18}$ column. The crops were fortified with each insecticide at two levels per crop. Mean recoveries ranged from 89.0 to 104.8% in five representative agricultural commodities. The coefficients of variation were less than 3.9%. Quantitative limits of methoxyfenozide, chromafenozide and tebufenozide were 0.04 mg/kg in crop samples. A HPLC-UVD/MS with selected-ion monitoring was also provided to confirm the suspected residues. The proposed simultaneous analysis method was reproducible and sensitive enough to determine the residues of methoxyfenozide, chromafenozide and tebufenozide in agricultural commodities.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.5
• /
• pp.785-794
• /
• 2016

This research was conducted to evaluate quality changes in traditional Doenjang and manufactured Doenjang during a storage period of 8 weeks. Low-salt Doenjang and commercial Doenjang were purchased from different manufacturers and proximate analysis as well as changes in isoflavone, polyphenol, flavonoid contents of the samples were investigated using a mass spectrophotometer. The salinity of traditional Doenjang, low salt Doenjang, and commercial Doenjang were $13.2{\pm}1.15$, $7.17{\pm}2.74$, $10.67{\pm}0.35%$, respectively and the salt concentrations of the soybean pastes did not change during storage. After 8 weeks at $35^{\circ}C$, chromatic values of all the paste samples decreased somewhat, with traditional Doenjang exhibiting fewer changes as compared to manufactured Doenjang. Amino acid nitrogen, acidity, microbial population all tended to increase with time, although some samples showed fluctuations during the test period. Moreover, the total isoflavone contents of traditional Doenjang increased with storage time while that of manufactured Doenjang tended to decrease. The isoflavone aglycone was shown to be the highest in traditional Doenjang, while isoflavone glycoside was abundant in manufactured Doenjang. Total flavonoid contents showed similar trends regardless of samples; initial contents of total flavonoid was 0.6 mg/g which increased to more than twice to 1.4 mg/g at the end of storage period. Composition profile of Doenjang extracts was analyzed using UPLC-Q-ToF.