• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.345-352
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• 2011

TMR feed was developed by adding mugwort (Artemisia capillaris), and was fed to Hanwoo cattle to investigate the effects of feeding mugwort on the physicochemical and sensory characteristics of rump meat, and to determine the feasibility of producing Hanwoo beef with high quality and functionality. The experimental samples consisted of the Hanwoo rump from cattle fed with fattening TMR feed without mugwort (T0), and those fed with fattening cattle TMR feed supplemented with mugwort (T1). T1 was significantly higher than T0 for Hanwoo rump characteristics of Hunter's $L^*$, $a^*$, $b^*$ values (p<0.05). VBN content for T0 was significantly higher than for T1, and EDA for T1 was significantly higher than for T0 (p<0.05). There was no significant difference between T0 and T1 in terms of pH, TBARS, and total bacterial numbers. Water holding capacity for T1 was significantly higher than for T0 (p<0.05), but there was no significant difference between T0 and T1 in terms of freezing loss, thawing loss, and cooking loss. Springiness for T1 was significantly higher than for T0 (p<0.05), and there was no significant difference between T0 and T1 in terms of hardness, cohesiveness, gumminess, chewiness, and shear force. There was no significant difference between T0 and T1 in terms of acid value, peroxide value, and iodine value. However, the melting point for T1 was significantly lower than for T0 (p<0.05). Aroma of raw meat for T1 was significantly superior to aroma for T0 (p<0.05). Taste, palatability of boiled meat, and juiciness of roasted meat for T1 were significantly superior to those parameters for T0 (p<0.05). These results suggest that the feed containing mugwort can be used to improve color and sensory characteristics, inhibit VBN formation, and also to increase antioxidant ability as a functional feed.

• Applied Biological Chemistry
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• v.28 no.4
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• pp.245-251
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• 1985

In order to analyze the lipid composition ana chemical characteristics of rapeseed oil in relation to content of erucic acid, three recommendable cultivars(MOK-PO 70, MOK-PO DANGYO 12 and 14) seeds were used. The composition of lipid was confirmed by column chromatography and TLC, and the composition of fatty acid in total and neutral lipid was determined by GLC, and the results were as follows. 1. The crude fat was 44.0% to 45.3% in all cultivars. 2. The iodine value, saponification value, acid value and nonsaponifiable content were 100 to 101, 176 to 184, 0.7 to 0.9 and 1.0 to 1.2, respectively, with no remarkable difference among three cultivars. 3. The content of neutral lipid was 95.3% to 96.3% of total lipid, and others were compound lipids. 4. The content to triglyceride was 92. 1% to 92.5% of total lipid. Diglyceride and sterol ester were contained 1.1% and 1.2%, respectively. There was a small quantity of free fatty acid and free sterol and monoglyceride was little. 5. The erucic acid was the highest (26.4%), in MOK-PO DANGYO 12 among the composition of fatty acid, while those of MOK-PO 70 and MOK-PO DANGYO 14 were so small as 1.0% and 3.9%. The content of erucic acid was decreased with the increase of oleic acid, the content of oleic acid in MOK-PO DANGYO 12 was 30%, 63% in MOK-PO 70 and, 60% in MOK-PO DANGYO 14. The content of linoleic acid and linolenic acid showed no remarkable difference but that of eicosenoic acid was 11.7% in MOK-PO DANGYO 12 as the highest. The ratio of the fatty acid content in eluted neutral lipid and the total oil showed no remarkable differences.

• Korean Journal of Food Science and Technology
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• v.12 no.2
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• pp.115-121
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• 1980

The oils extracted with n-hexane from 6 samples of rapeseed (5 Korean samples and 1 Canadian sample) and samples of rapeseed salad oil at the market in Korea were examined. The physical and chemical characteristics of the oils were determined, and the lipid components of the oils were determined by column, thin layer-and gas liquid chromatography. The results obtained were as follows 1. The average crude fat contents in rapeseed was 43.3 % and the content of Korean was higher than that of Canadian by about 3 %. 2. The average values of specific gravity-, refractive-index, saponification value, iodine value, acid value and nonsaponifiable content of the crude oils extracted from Korean rapeseed were 0.9133, 1.4726, 103.6, 0.51 and 1.17%, respectively. 3. The average content of polar and nonpolar in total lipids were 2.7 % and 97.3 % respectively. Triglyceride was the predominant in nonpolar fraction, averaging 92.7 % of total lipids while sterol esters and diglycerides constituted 1.5 % and 1.2 % of the total. Monoglycerides, free fatty acids and free sterols were minor components of the nonpolar fraction. The polar lipids were primarily phospholipids(1.8%), but a significant amount of glycolipid (0.7%) was also found in each oil. 4. The fatty acid compositions in the total lipids showed the Korean rapeseeds averaged 46.7 % erucic, 15 % oleic, 13.4 % linoleic, 9.3 % eicosenoic and 4.3 % palmitic acids. The Canadian rapeseed, however, contained only 0.7 % of erucic acid. 5. The fatty acid compositions in nonpolar lipid fractions was similar to the pattern in those of the total lipids. But phospholipid and glycolipid fractions were lower in erucic acid content than nonpolar lipid fractions.

• Applied Biological Chemistry
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• v.22 no.4
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• pp.198-209
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• 1979

L-Tyrosine, 2-chloro-L-tyrosine, 2-bromo-L-tyrosine, and 2-iodo-L-tyrosine were synthesized by ${\beta}-tyrosinase$ obtained from cells of Escherichia intermedia A-21, through the reversal of the ${\alpha},{\beta}-elimination$ reaction, and their molecular structures were analyzed by element analysis, NMR spectroscopy, mass spectrometry and IR spectroscopy. Rates of synthesis and hydrolysis of halogenated tyrosines by ${\beta}-tyrosinase$, inhibition of the enzyme activity by halogenated phenols, and effects of addition of m-bromophenol on the synthesis of 2-bromotyrosine were determined. The results obtained were as follows: 1) In the synthesis of halogenated tyrosines, the yield of 2-chlorotyrosine from m-chlorophenol were approximately 15 per cent, that of 2-bromotyrosine from m-bromophenol 13.8 per cent, and that of 2-iodotyrosine from m-iodophenol 9.8 per cent. 2) Rate of synthesis of halogenated tyrosines by ${\beta}-tyrosinase$ was slower than that of tyrosine and the rates were decreased in the order of chlorine, bromine and iodine, that is, by increasing the atomic radius. Relative rate of 2-chlorotyrosine synthesis was determined to be 28.2, that of 2-bromotyrosine to be 8.13, and that of 2-iodotyrosine to be 0.98, respectively, against 100 of tyrosine. However 3-iodotyrosine was not synthesized by the enzyme. 3) The relative rate of 2-chlorotyrosine hydrolysis by ${\beta}-tyrosinase$ was 70.7, that of 2-bromotyrosine was 39.0, and that of 2-iodotyrosine was 12.6 against 100 of tyrosine, respectively. The rate of hydrolysis appeared to be decreased in the order of chlorine, bromine and iodine, that is, by increasing the atomic radius or by decreasing the electronegativity. But 3-iodotyrosine was not hydrolyzed by the enzyme. 4) The activity of ${\beta}-tyrosinase$ was inhibited by phenol markedly. Of the halogenated phenols, o-, or m-chlorophenol and o-bromophenol gave marked inhibition on the enzyme action, however inhibition by iodophenol was not strong. Plotting by Lineweaver-Burk method, a mixed-type inhibition by m-chlorophenol was observed and its Ki value was found to be $5.46{\times}10^{-4}M$. 5) During the synthesizing reaction of 2-bromotyrosine by the enzyme, sequential addition of substrate which was m-bromophenol with time intervals and in a small amount resulted in better yield of the product. 6) The halogenated tyrosines which were produced by ${\beta}-tyrosinase$ from pyruvate, ammonia and m-halogenated phenols were analysed to determine their molecular structures by element analysis, NMR spectroscopy, mass spectrometry, and IR spectroscopy. The result indicated that they were 2-chloro-L-tyrosine, 2-bromo-L-tyrosine, and 2-iodo-L-tyrosine, respectively.

• Applied Biological Chemistry
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• v.15 no.1
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• pp.65-75
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• 1972

The rice qualities including cooking and eating qualities were studied using recommended Korean rice varieties (20 of japonica and 3 of indies type; IR 667) which were grown at Suwon, Korea in 1971. As the result, followings were obtained. 1. Amylose contents of white rice were varied with the varieties 21.1 to 25.5% and the average was 23.0%. Three indica type varieties (IR 667) showed higher amylose contents than the other japonica type varieties except Mankyung. Among japonica type varieties, Palkum, Mankyung composed the group of the highest amyloes content and Kimmaje was the lowest. 2. Blue values were distributed in the range of 0.38 to 0.48 and the average was 0.42 IR 667 varieties showed the highest blue value among them. Among japonica type varieties, Jaegun showd the highest blue value and Sooseung, Shirogane showed successively lower values, Shin #2, Nongbaik, Palkweng, Suwon #82, Mankyung, Nonglim #25 and Nongkwang relatively lower blue values. 3. Alkali numbers were in the range of 6.0 to 7.4 and the average was 6.8. Much difference was not shown in alkali number between IR 667 group and the japonica varieties group. 4. Gelatinization temperature were ranged from 59.5 to 64.0 IR 667 varieties showed relatively higher gelatinization temperature than japonica type varieties. 5. Water uptake ratios were measured in the range of 2.67 to 2.92 and the average was 2.79. IR 667 varieties were belonged to the group of highest water uptake ratio. Among japonica type varieties Kimmaje, Suwon #82, Nonglim #29, Deungpan #5, Jaegun, Jinhung, were belonged to the group of relatively high water uptake ratio and Palkweng, Palkeum and Paldal to the relatively low water uptake ratio. 6. Expaned volums were ranged from 29.8 to 33.7 and the average was 31.8. IR 667 varieties showed higher expanded volumes than japonica type varieties. 7. Intensities of starch-iodine blue value of residual liquid indicated 0.35 to 0.58. Among them IR 667 varieties showed relatively high intensities. 8. The range of total solids in residual liquids was 0.605 to 0.810 and the average was 0.700 Much difference was not shown in total solids in residual liquid between IR 667 varieties and japonica varieties. 9. pH values of residual liquids were in the range of 6.3 to 7.3 and the average was 6.95. IR 667 varieties showed lower pH than japonira type varieties.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.72-84
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• 1993

This study was carried out to understand the varietal variation in physicochemical properties of rice grain and those environmental changes by different transplanting time, and to elucidate the interrelationships among the factors related with eating quality of cooked rice. Fifty three rice samples, among which fifty samples were harvested at ordinary or late transplanted plots of the Crop Experiment Station in Suwon and three samples were harvested orpurchased from Niigata prefecture in Japan, were tested for various physicochemical components of rice grain and some physical factors of cooked rice. All of twenty seven rice cultivars tested were the recent-bred Korean japonica rice showing the wide range of maturity from early to medium-late heading and considerable difference in palatability of cooked rice. Amylose content, taste value by Nireco palatability tester (TVN), iodine blue color of cooking extracts(IB), and the ratio of IB /extracted solid amounts (ES) increased significantly by late transplanting, while viscosity (VN) and Mg / K. N value by Nireco tester, hot-water absorption of milled rice (HA), loss tangent of cooked rice by Rheolograph-Micro(LT), and most viscogram characteristics except setback viscosity (C-P) decreased drastically by late transplanting as compared with ordinary transplanting. Most of physicochemical properties of milled rice revealed narrower varietal variation in lately transplanted plot than in ordinary transplanted one. Protein content (PRO), volume expansion rate of cooked rice(VE), C-P and all physical factors of cooked rice by Rheolograph-Micro showed almost negligible seasonal variation, while amylose content (AM), VN, HA, IB/ES, peak viscosity(P), hot viscosity(H) and breakdown(P-H) viscosity exhibited considerably large seasonal variation. The early-headed varieties revealed lower amylose content and smaller seasonal variation of IB/ES compared with medium or medium-late headed rice varieties. AM was closely associatied with IB and IB / ES and VN was highly correlated with Mg/K. N and TVN in both ordinary and late transplanted plots. VN also was highly negatively correlated with cooking characteristics and highly positively correlated with viscogram properties in ordinary culture. PRO was closely connected with moisture content of milled rice and L T in ordinary transplanted plot. IB, which was closely connected with ES, was also singificantly associated LT, P and P-H in ordinary seasonal culture. IB/ES was highly negatively correlated with P, P-Hand P-H / C-P in ordinary culture but with LT and dynamic viscosity of cooked rice in late seasonal culture. The thirty rice cultivars were largely classified into two varietal groups by cluster analysis with physicochemical properties related with eating quality of cooked rice. Korean and Japanese high-quality rice cultivars were separately distributed in two respective varietal group.

• Applied Biological Chemistry
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• v.24 no.4
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• pp.224-229
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• 1981

Perilla (Perilla frutescens Britton var. Crispa Decasne) cultivated in three geographical areas of Korea, Gwangju, Taegu and Jeju, was analyzed for carbohydrate, lipid, protein, inorganic components and fatty acid composition. Carbohydrate, lipid and protein content of perilla seed ranged from 40 (Taegu) to 44% (Jelu), from 28 (Jeju) to 34% (Taegu) and from 15 (Gwangju) to 16% (Jeju), respectively. The overage contents of potassium, silicate, calcium, phosphate, iron, zinc, magnesium and mangane in the perilla seed varied between $426{\sim}446$, $197{\sim}229$. $124{\sim}136$, $46{\sim}56$, $30{\sim}49$, $42{\sim}45$, $40{\sim}45$, and $30{\sim}36mg%$, respectively and those variations different cultivation areas were not significant except iron. Saponification number, iodine value and acid value of the perilla oil were between $194{\sim}198$, $196{\sim}200$ and $4{\sim}5$, respectively. Those variations among the cultivation areas were not significant. The composition of the perilla oil was observed to be composed of $92{\sim}95%$ of triglyceride, $1.2{\sim}1.3%$ of phospholipid, $1.7{\sim}1.9%$ of unsaponifiables, $0.7{\sim}0.9%$ of free fatty acid, and $1.1{\sim}1.4$ linolenic, linoleic and oleic acid as $55{\sim}56$, $16{\sim}18$ and $16{\sim}20%$ of total fatty acids, but in phospholipid, the content of saturated fatty acids, $12{\sim}24$ of total fatty acid, was higher than that in triglyceride, $8{\sim}19%$ of total fatty acids. The content of saturated fatty acids in sterylester $(14{\sim}19%)$ was higher than that in sterylglycoside ($6{\sim}7%$ of total fatty acids). The variation in fatty acid composition was not significant in the composition of total fatty acid but a significant difference was observed in the composition of phospholipid, in which the content of palmitate ranged from 11.8%(Taegu) to 24%(Gwangju) of total fatty acids. No significant variation was found in the fatty acid composition among the cultivation areas, while a significant difference was observed in phospholipid.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.193-199
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• 1980

A series of tests were conducted on the reesterification of rice bran oil containing high free fatty acids (acid value=119.7) with theoretical equivalent of glycerol. Test results showed that reaction rate (in terms of decrease in acid value) was increased as the reaction temperature was increased regardless of the presence of the catalyst and reaction time (42.7, 21.5 and 10.0 at $170^{\circ}C,\;210^{\circ}C\;and\;250^{\circ}C$, respectively) and as the reaction time was increased regardless of the temperature and the presence of the catalyst (31.1 vs 18.3 for 3 hrs vs 6 hrs). The presence of the catalyst (0.2% tin chloride) also accelerated the rate regardless of the reaction temperature and time (36.9 vs 12.5). Analysis by column chromatography showed that content of triglyceride in the oil was increased to 72.9% and 61.1% from 10.4% and content of free fatty acids in the oil was decreased to 1.4% and 6.1% from 60.2%, when the degummed oil was esterified at $250^{\circ}C$ for 6 hrs in the presence of and in the absence of the catalyst, respectively. The results estimated from the iodine values indicate that polymer formation was not significant, when the oil was esterified for 6 hrs at temperatures up to $210^{\circ}C$. However, it was somewhat significant for the oil esterified at $250^{\circ}C$ for 6 hrs. The catalyst did not affect the polymer formation. Analysis by high performance liquid chromatography showed that oleic acid (42.5%), linoleic acid (29.0%) and palmitic acid (20.3%) were the major fatty acid components of the rice bran oil.

• Nuclear Medicine and Molecular Imaging
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• v.42 no.6
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• pp.464-468
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• 2008

Purpose: Effective half life of I-131 ($T_{eff}$) in patients with differentiated thyroid cancer treated by I-131 is must-know value for dose calculation and determination of release time from isolation room. There has been no report about $T_{eff}$ in Koreans. Thus, author tried to measure dose rate without radiation exposure to faculty members and calculated $T_{eff}$. Methods: Probe of radiation survey meter was fixed at the wall of isolation room, and body of survey meter was placed outside the room. With this simple arrangement, author could measure radiation frequently without radiation exposure to faculty members in 68 patient (F=55, M=13, age=$47{\pm}13.7$) treated by I-131 ($3.7{\sim}7.4\;GBq$) for differentiated thyroid cancer from Jan 2006 to Dec 2006. From this data, $T_{eff}$, 48 hr retention rate, and the time necessary to whole body retention of I-131 become less than 1.1 GBq were calculated. Serum creatinine levels were measured before and after thyroid hormone withdrawal. Results: $T_{eff}$ was $15.4{\pm}4.3\;hr$ ($9.4{\sim}32.5\;hr$). There was a loose correlation between $T_{eff}$ and serum creatinine concentration (r=0.45). 48hr retention was $4.9{\pm}4.2%$ ($1{\sim}23%$). Time necessary to whole body retention of I-131 become less than 1.1 GBq was calculated as $47.1{\pm}13.2\;hr$ for 9.25 GBq, $42.1{\pm}11.9\;hr$ for 7.4 GBq, $35.7{\pm}10.0\;hr$ for 5.55 GBq, and $26.7{\pm}7.5\;hr$ for 3.7 GBq dose of I-131. Conclusion: Author successfully measured radiation dose rates in isolated patients treated by high dose of I-131 without radiation exposure to the faculty members with simple arrangement of survey meter probe. Using those data, $T_{eff}$ and some other indices were calculated.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.1
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• pp.1-25
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• 1996

The pathogenesis of atherosclerosis can not be summarized as a single process. Lipid infiltration hypothesis and endothelial injury hypothesis have been proposed and investigated. Recent developments show that there are many points of potential interactions between them and that they can actually be regarded as two phases of a single, unifying hypothesis. Among the many risk factors of atherosclerosis, plasma homocysteine and lipoprotein(a) draw a considerable interest because they are independent indicators of atherogenicity. Triglyceride (TG)-rich lipoproteins (chylomicron and VLDL) are not considered to be atherogenic but they are related to the metabolism of HDL cholesterol and indirectly related to coronary heart disease (CHD). LDL can of itself be atherogenic but the oxidative products of this lipoprotein are more detrimental. HDL cholesterol has been considered to be a favorable cholesterol. The so-called 'causalist view' claims that HDL traps excess cholesterol from cellular membranes and transfers it to TG-rich lipoproteins that are subsequently removed by hepatic receptors. In the so-called 'noncausalist view', HDL does not interfere directly with cholesterol deposition in the arterial wall but instead reflects he metabolism of TG-rich lipoproteins and their conversion to atherogenic remnants. Approximately 70-80% of the human population shows an effective feedback control mechanism in cholesterol homeostasis. Type of dietary fat has a significant effect on the lipoprotein cholesterol metabolism and atherosclerosis. Generally, saturated fatty acids elevate and PUFA lower serum cholesterol, whereas MUFA have no specific effect. EPA and DHA inhibit the synthesis of TG, VLDL and LDL, and may have favourable effects on some of the risk factors. Phospholipids, particularly lecithin, have an antiatherosclerotic effect. Essential phospholipids (EPL) may enhance the formation of polyunsaturated cholesteryl ester (CE) which is less sclerotic and more easily dispersed via enhanced hydrolysis of CE in the arterial wall. Also, neutral fecal steroid elimination may be enhanced and cholesterol absorption reduced following EPL treatment. Antioxidants protect lipoproteins from oxidation, and cells from the injury of toxic, oxidized LDL. The rationale for lowering of serum cholesterol is the strong association between elevation of plasma or serum cholesterol and CHD. Cholesterol-lowing, especially LDL cholesterol, to the target level could be achieved using diet and combination of drug therapy. Information on the link between cholesterol and CHD has decreased egg consumption by 16-25%. Some clinical studies have indicated that dietary cholesterol and egg have a significant hypercholesterolemic effect, while others have indicated no effect. These studies differed in the use of purified cholesterol or cholesterol in eggs, in the range of baseline and challenge cholesterol levels, in the quality and quantity of concomitant dietary fat, in the study population demographics and initial serum cholesterol levels, and clinical settings. Cholesterol content of eggs varies to a certain extent depending on the age, breed and diet of hens. However, egg yolk cholesterol level is very resistant to change because of the particular mechanism involved in yolk formation. Egg yolk contains a factor of factors responsible for accelerated cholesterol metabolism and excretion compared with crystalline cholesterol. One of these factors could be egg lecithin. Egg lecithin may not be as effective as soybean lecithin in lowering serum cholesterol level due probably to the differences of fatty acid composition. However, egg lecithin may have positive effects in hypercholesterolemia by increasing serum HDL level and excretion of fecal cholesterol. The association of serum cholesterol with egg consumption has been widely studied. When the basal or control diet contained little or no cholesterol, consumption of 1 or 2 eggs daily increased the concentration of plasma cholesterol, whereas that of the normolipemic persons on a normal diet was not significantly influenced by consuming 2 to 3 eggs daily. At higher levels of egg consumption, the concentration of HDL tends to increase as well as LDL. There exist hyper-and hypo-responders to dietary (egg) cholesterol. Identifying individuals in both categories would be useful from the point of view of nutrition guidelines. Dietary modification of fatty acid composition has been pursued as a viable method of modifying fat composition of eggs and adding value to eggs. In many cases beneficial effects of PUFA enriched eggs have been demonstrated. Generally, consumption of n-3 fatty acids enriched eggs lowered the concentration of plasma TG and total cholesterol compared to the consumption of regular eggs. Due to the highly oxidative nature of PUFA, stability of this fat is essential. The implication of hepatic lipid accumulation which was observed in hens fed on fish oils should be explored. Nutritional manipulations, such as supplementation with iodine, inhibitors of cholesterol biosynthesis, garlic products, amino acids and high fibre ingredients, have met a limited success in lowering egg cholesterol.