• Molecules and Cells
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• 제40권10호
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• pp.714-730
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• 2017

Pre-mRNA splicing further increases protein diversity acquired through evolution. The underlying driving forces for this phenomenon are unknown, especially in terms of gene expression. A rice alternatively spliced transcript detection microarray (ASDM) and RNA sequencing (RNA-Seq) were applied to differentiate the transcriptome of 4 representative organs of Oryza sativa L. cv. Ilmi: leaves, roots, 1-cm-stage panicles and young seeds at 21 days after pollination. Comparison of data obtained by microarray and RNA-Seq showed a bell-shaped distribution and a co-lineation for highly expressed genes. Transcripts were classified according to the degree of organ enrichment using a coefficient value (CV, the ratio of the standard deviation to the mean values): highly variable (CVI), variable (CVII), and constitutive (CVIII) groups. A higher index of the portion of loci with alternatively spliced transcripts in a group (IAST) value was observed for the constitutive group. Genes of the highly variable group showed the characteristics of the examined organs, and alternatively spliced transcripts tended to exhibit the same organ specificity or less organ preferences, with avoidance of 'organ distinctness'. In addition, within a locus, a tendency of higher expression was found for transcripts with a longer coding sequence (CDS), and a spliced intron was the most commonly found type of alternative splicing for an extended CDS. Thus, pre-mRNA splicing might have evolved to retain maximum functionality in terms of organ preference and multiplicity.

• 한국식품조리과학회지
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• 제21권4호
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• pp.433-439
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• 2005

Soybean is an important plant as it is the source of protein and oil as well as various phytochemicals that are related with biological activity. Over the past decades, scientists have conducted considerable research on the physiological properties of soybeans, especially isoflavones, which are the characteristic components in soybeans. However, there is no research on the properties or the bio-functionality of soybean leaf. Jangachi and kimchi are two of the traditional special dishes of Gyungsang Province in Korea which we made from soybean leaves. Depending on the recipe, green or yellow soybean leaves are used for the preparation of these two side dishes. We compared the antioxidative activity and measured the contents of isoflavones, total phenol, chlorophylls, carotenoids, and vitamin C in the ingredients (green and yellow soybean leaf) and the final side dishes (jangachi and kimchi). We Int report that isoflavones were contained in soybean leaf and that jangachi had the highest isoflavone contents among the samples. Yellow soybean leaf contained higher isoflavones than green soybean lear and kimchi. From the TEAC assay results, the sequence or antioxidative activities was yellow soybean leaf > soybean leaf jangachi > green soybean leaf > soybean leaf kimchi. The sequence was the same with total phenol contents, indicating that antioxidative activity is highly related with total phenol level. Chlorophylls, carotenoids and vitamin C existed abundantly in green soybean leaf. In conclusion, soybean leaf could be a good material for health due to the presence of isoflavones and the other useful antioxidants mentioned above.

• 한국식품조리과학회지
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• 제28권6호
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• pp.813-820
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• 2012

To develop the high quality gluten-free rice products with health functionality and desirable texture with moistness, the physicochemical properties of extruded rice flours prepared from the mixture of germinated brown and white rices were investigated. The domestic organic Samgwangbyeo was used to make white and germinated brown rices. White rice (WR) was dried after soaked for 6 h at $15{\pm}3^{\circ}C$ and mixed with germinated brown rice (GBR) with different mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100). The operating conditions of twin screw extruder were 250 rpm of screw speed, $120^{\circ}C$ of barrel temperature, and 25% moisture content of rice flour. The ash, crude protein and crude lipid contents were significantly different (p<0.05) and those of extruded GBR were the highest values, but those of extruded WR were the lowest. The color difference of extruded WR based on white plate showed the lowest among them. The water binding capacity (334.16%), swelling power (8.83 g/g), solubility (33.13%), and total starch (79.50%) were the lowest in extruded GBR. The viscosities of all extruded rice flours by RVA were maintained during heating. The peak and total setback viscosities of extruded rice flours ranged 127-352 and 58.0-85.5 cP, respectively. The novel food biomaterial from germinated brown rice as well as white rice was developed by twin screw extruder. The extruded rice flours control the moistness to improve the texture and also have functional materials, dietary fiber, GABA, and ferulic acid, etc to increase quality of gluten free rice products.

• 한국식품조리과학회지
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• 제26권3호
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• pp.314-322
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• 2010

The effects of five colored soybean (blue, red, yellow, white, and black) varieties on the quality characteristics of soybean paste (Doenjang) were investigated for proximate composition, salt content, pH, color, organic acid content, amino acid content, and mineral content after 80 days of aging. Soybean paste (Doenjang) samples were divided into TDS (traditional Doenjang prepared with soybean) and TDM (traditional Doenjang prepared with mixed soybeans, kidney bean, black soybean, kind of small bean, sword bean, green bean, red bean, at a radio of 1:1:1:1:1(w/w)). Moisture content was 49.66% for TDM and 49.52% for TDM. Protein and salt contents of the TDS sample were higher than those of TDM. The "L" values of the TDB sample increased the aging period was decreased. In contrast, the "L" and "$\alpha$" values of TDM did not show any significant differences. The main organic acids detected were malic acid > lactic acid > tartaric acid in the TDS and TDM samples. Glutamic acid contents were 2.83 g/100 g for the TDS sample and 2.15 g/100 g for the TDM. The levels of K, Mg, and Ca of the TDS sample were higher than those of TDM. No significant difference occurred between TDS and TDM regarding their quality characteristics after 80 days of aging. Further studies needed include sensory evaluation and functionality of soybean paste made from mixed soybean materials.

• 한국식품과학회지
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• 제45권4호
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• pp.403-408
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• 2013

돌김은 단백질, 탄수화물 및 조회분 함량이 매우 높았으며, EPA가 전체 지방산 함량 중 53-55%를 차지하였다. 돌김의 색소 중 ${\beta}$-카로틴과 루테인을 포함하는 카로티노이드 함량이 피코에리트린과 피코시아닌을 포함하는 피코빌린 함량보다 높았으며 클로로필 a는 가장 적게 함유되었고 모든 색소는 반돌김과 파래김보다 온돌김에 적게 함유되었다. 돌김의 산화방지 성분 중 포피란 함량이 가장 높았으며 토코페롤 함량은 가장 낮았다. 파래김에 비해 온돌김과 반돌김의 폴리페놀 화합물 함량이 유의하게 높았으며 포피란 함량은 돌김의 종류에 관계없이 비슷하였다. 돌김의 종류 에 따른 큰 차이없이 물 또는 20% 에탄올 추출물은 100% 에탄올 추출물에 비해 유의하게 높은 라디칼 소거 활성을 나타냈다.

• Molecules and Cells
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• 제37권6호
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• pp.473-479
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• 2014

Spermatogonial stem cells (SSCs, also called germline stem cells) are self-renewing unipotent stem cells that produce differentiating germ cells in the testis. SSCs can be isolated from the testis and cultured in vitro for long-term periods in the presence of feeder cells (often mouse embryonic fibroblasts). However, the maintenance of SSC feeder culture systems is tedious because preparation of feeder cells is needed at each subculture. In this study, we developed a Matrigel-based feeder-free culture system for long-term propagation of SSCs. Although several in vitro SSC culture systems without feeder cells have been previously described, our Matrigel-based feeder-free culture system is time- and cost-effective, and preserves self-renewability of SSCs. In addition, the growth rate of SSCs cultured using our newly developed system is equivalent to that in feeder cultures. We confirmed that the feeder-free cultured SSCs expressed germ cell markers both at the mRNA and protein levels. Furthermore, the functionality of feeder-free cultured SSCs was confirmed by their transplantation into germ cell-depleted mice. These results suggest that our newly developed feeder-free culture system provides a simple approach to maintaining SSCs in vitro and studying the basic biology of SSCs, including determination of their fate.

• 한국식품조리과학회지
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• 제32권2호
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• pp.188-196
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• 2016

Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.

• 동아시아식생활학회지
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• 제18권5호
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• pp.822-828
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• 2008

Optimal Chinese-noodle product in the aspect of preference and quality that added functionality, the focus was put on developing the stable high value-added product in a farm household. Experimental results showed that the value for infrared water-content analysis of moisture was $85.74{\pm}0.12%$, crude protein was $1.31{\pm}0.01%$, the crude fat $3.91{\pm}0.08%$, the ash $1.83{\pm}0.01%$, carbohydrate $1.08{\pm}0.03%$, and crude fiber $6.12{\pm}0.10%$. For all experiments with Chinese noodles, the grape peels were frozen and dried, powdered, and filtered with a 150-mesh strainer. The grape-peel powder, was added to the composite flour in a proportion of 0%, 1%, 3%, 5%, and 7%. The color of the cooked noodle appeared brown, demonstrating that the L-value decreased as the amount of grape-peel powder increased. The value of a, which corresponds to the level of redness, increased and the cooked noodle appeared brown as the amount of grape-peel powder added increased. The yellowness of the cooked noodle tended to decrease as the value of b, which corresponds to the level of yellowness, gradually (p<0.05). In the texture analysis, hardness was highest in the 7% grape-peel powder group, while the 5% groups showed the highest springness values. The 1% groups showed the highest cohesivness while the 7% groups were the chewiest. The 7% groups had the lowest stickiness values (p<0.05). It terms of sensory quality, the overall surface color, texture and taste were perceived as superior for the 3% grape-peel powder-added groups and lowest for the 7% group (p<0.001). The 3% treatment showed the best overall quality.

• 한국식품저장유통학회지
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• 제20권4호
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• pp.495-501
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• 2013

복어 분말을 첨가하여 기능성이 우수한 두부를 제조하고 품질특성 변화를 측정하였다. 두부의 수율은 복어 분말 첨가량이 증가할수록 대조군보다 더 높았으며, 탁도 또한 복어 분말 첨가군의 두부에서 높게 나타났다. 두부의 pH는 복어 분말 첨가량이 증가할수록 감소하는 경향이었다. 색도의 경우 복어 분말 첨가량이 증가될수록 명도(L값)는 감소하였으며, 적색도(a값)와 황색도(b값)는 증가하였다. 조직감은 복어 분말 첨가량이 증가함에 따라 견고성과 씹힘성, 깨짐성은 점차 증가하였으며, 탄력성과 응집성은 감소하였다. 관능검사 결과 외관의 색과 구수한 맛은 복어 분말 첨가량이 증가할수록 증가되었으나 매끄러운 정도는 감소하였다. 견고성은 0.7% 복어 분말 첨가 두부가 가장 높아 기계적 조직감의 결과와 일치하였다. 구수한 냄새와 고소한 맛은 0.5% 복어 분말 첨가 두부가 가장 좋은 것으로 나타났다. 전체적인 기호도는 복어 분말 0.5% 첨가두부가 가장 높은 값을 나타내었다. 이상의 결과를 종합해 보면 가장 좋은 기호도를 보인 복어 분말 0.5% 첨가가 복어 분말 첨가두부 제조시 가장 적절한 수준이며, 복어 분말 첨가두부의 제조는 복어이용의 효율성을 증대시킬 수 있을 것으로 사료된다. 또한 향후 복어를 이용한 다양한 제품 개발이 가능할 것으로 기대된다.

• 한국식품저장유통학회지
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• 제10권2호
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• pp.213-218
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• 2003

재래식 된장의 품질을 고급화하기 위해 재래식 된장과 각종 한약제와 약초류를 달리 첨가하여 제조한 두 종류의 약용 된장들을 6개월간 숙성시키면서 성인병에 관련된 몇 가지 생리 기능성의 변화를 조사하였다 약용 된장들의 고혈압을 예방하는 엔지오텐신 전환효소(ACE) 저해활성은 숙성기간이 길어짐에 따라 급격히 감소하여 숙성 6개월 후에 39.0%∼51.7%을 보였고 혈전용해활성은 숙성 6개월후에 10.4∼11.3 U를 보였다. 약용 된장들의 전자공여능은 제조직후 95%∼97%을 보였고 숙성 기간이 길어짐에 따라 큰 변화가 없었으며 SOD 유사활성은 숙성 6개월 후에 모두 10% 내외를 보였다. 약용 된장(I)의 tyrosinase 저해활성은 숙성 기간이 길어짐에 따라 증가하여 숙성 6개월 후에 상온물 추출물에서 97.6%의 높은 활성을 보였다. 6개월 숙성된약용 된장들의 조단백질과 총당 함량은 각각 14%와 33%로 재래식 된장보다 높았다.