• Applied Biological Chemistry
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• 제14권1호
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• pp.29-34
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• 1971

신미종(辛味種)고추의 신미성분(辛味成分)의 추숙(追熟)에 따른 변동(變動)을 측정(測定). 고찰(考察)하였다. (1) 추숙중(追熟中)의 각(各) stage의 sample을 진공동결건조(眞空凍結乾燥)하므로서 생리작용(生理作用)을 정지(停止)시켜 capsaicinoid의 함량(含量)을 측정(測定) 하였든 바 추숙(追熟)에 따라 줄곧 증가(增加)하였다. (2) capsaicin의 vanilly amine부(部)의 생합성과정(生合成過程)을 고찰(考察)하기 위하여 추숙(追熟)에 따른 phenylalanine 함량(含量) 과 PAL활성도(活性度)의 변화(變化)를 측정(測定)하므로서 capsaicin이 추숙(追熱)에 따라 서서(徐徐)히 생성(生成)되어 최종대사산물(最終代謝産物)로서 축적(蓄積)되어 나가는 것으로 추정(推定) 할 수 있었다. (3) lignin 양물질(樣物質)은 추숙(追熟)에 따라 capsaicinoid와 한가지로 점차(漸次) 증가(增加)하였다. (4) polyphenol물질함량(物質含量)과 polyphenol oxidase 활성도(活性度)는 상온구(常溫區)보다 저온구(低溫區)가 높았다.

• 한국축산식품학회지
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• 제41권6호
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• pp.1078-1094
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• 2021

This research investigated the physio-chemical and microbial quality characteristics of dry fermented sausage from selected Pediococcus strains: P. acidiliactici (PE1) and P. pentosaceus (PE2) as compared to commercial starter culture (COS) during fermentation and ripening. Treatments showed no substantial variation (p<0.05) in water activity (a_w) values across the study period. PE1 and PE2 treatments exhibited similar (p>0.05) pH values and presented remarkable (p<0.05) lower volatile basic nitrogen (VBN) and thiobarbituric acid reactive (TBARS) content than COS treatment throughout the ripening period. However, the pH values in COS batch were considerably lower than others. PE1 samples presented a significant highest (p<0.05) counts both in lactic acid bacteria (LAB) and total plate count (TPC) than COS and PE2 treatments at 7 days fermentation, and it resulted in a similar and higher TPC count as COS after the ripening period. After the ripening process, treatments are ordered based on LAB counts as follows: COS>PE1>PE2. All batches presented similar redness and yellowness attributes since the 7 days of fermentation and in lightness across the study period. Treatments were similar (p>0.05) in springiness and chewiness traits across the study period and in hardness characteristics in the ripened products. Cohesiveness was higher in PE1 and COS batches. No variation (p>0.05) in aroma and sourness sensory attributes of treatments. The color attribute was highest (p<0.05) in PE1 and PE2 treatments and PE1 had the highest overall acceptability. The overall outstanding merit exhibited by PE1 can be utilized in the commercial production of high-quality dry fermented sausage.

• 대한약침학회지
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• 제25권2호
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• pp.71-78
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• 2022

Objectives: Post-term pregnancy is a condition associated with increased maternal and fetal complications. Administration of castor oil causes cervical stimulation by increasing the production of prostaglandins. We examined the effects of castor oil on cervical ripening and labor induction through a systematic review and meta-analysis. Methods: The search process was performed to obtain relevant articles from databases including Pubmed, Cochrane library, Scopus, Science direct, SID, Iran Medex, and Google Scholar using the English keywords of cervical ripening, post-term, castor oil, labor induction, Bishop score, and pregnancy considering all possible combinations without time constraints and their Persian equivalents from national databases. Results: A total of eight related articles from the 19 primary studies were extracted and systematically reviewed. According to a cumulative chart, the difference in the post-intervention Bishop score was statistically significant (standard mean difference [SMD]: 1.64, 95% confidence interval [CI]: 1.67-2.11, p = 0.001), indicating an effect of castor oil on increasing the Bishop score. In addition, the difference in labor induction was statistically significant after the intervention (odds ratio: 11.67, 95% CI: 3.34-40.81, p = 0.001), indicating an effect of castor oil on increasing the odds ratio of labor induction (experience of vaginal delivery). Conclusion: This meta-analysis showed that oral administration of castor oil is effective for cervical ripening and labor induction. Midwives should closely monitor pregnant women with prolonged labor and collaborate with obstetricians to employ castor oil as a safe intervention to induce cervical ripening and labor to prevent undue caesarean surgery.

• 한국식생활문화학회지
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• 제12권3호
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• pp.265-274
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• 1997

This study was conducted in ordor to find the most suitable conditions for producing the Doenjang with optimal odor compound contents. Three sample groups with the different preparing methods -Doenjang that has not gone through the soy sauce separation process (Doenjang A), Doenjang that has gone through the soy sauce separation process; Meju-20% salt water ratio of 1 : 4 (Doenjang B), and that with the ratio of 1.3 : 4 (Doenjang C)- were tested during different ripening periods. Odor compound contents were analyzed through Solvent Extraction Method and Simultaneous Steam Distillation Extraction (SDE). The number of odor compounds was greatest in Doenjang A and during the mid to late stage in each groups. In the sensory evaluation of Doenjang odors, Doenjang A received the highest scores in the categories of overall preferences, while Doenjang C got the lowest scores. Individual odor didn't vary significantly during ripening periods, but the overall odor and taste preference was highest in the samples ripened for 75 to 120 days. Stepwise multiple regression analysis of major odor compounds of Doenjang revealed that benzeneacetaldehyde is the major explanatory variable for offensive odor. Benzeneethanol, 3-methylthio-propanal and 4-methyl-phenol are the explanatory variables for salty odor, nutty odor and rancid odor, respectively. Odor compounds that contribute to the overall odor preference varied from the compounds that affect the taste preference.

• Journal of Plant Biology
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• 제36권4호
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• pp.327-335
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• 1993

The active sites, intracellular transport, function of cellulase in association with the disintegration of the storage materials of the endosperm cells during seed maturation and after-ripening of Panax ginseng C.A. Meyer seeds were studied by electron microscopy. Cytochemical activities of the cellulase occurred in protein bodies and vesicles of endosperm cells in seed with red seed coat. In after-ripening seed, the activities were strongly found in the cell wall of endosperm near the umbiliform layer and on neighbouring vesicles, so it is assumed that these cells begin to be decomposed. Cellulase activities were initiated before the decomposition of storage materials. But, no activity was observed in the umbiliform layer, so it is suggested that cellulase lose its activity after the completion of lysis process.

• 한국축산식품학회지
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• 제36권1호
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• pp.122-130
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• 2016

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham.

• 생명과학회지
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• 제6권1호
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• pp.27-33
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• 1996

치즈숙성과정 중에서 Lactococcus lactis subsp. cremoris KH (lac$^{+}$ prt$^{+}$ ) and KHA (lac$^{-}$ prt$^{-}$ )의 혼합균에 의하여 일어나는 반응을 연구하였다. 혼합균의 성장 특징은 한쪽 균의 도움에 의하여 같이 성장하는 특징을 나타내었으며, 이 혼합균의 단백질분해효소의 양은 충분히 적었다. 이 결과로부터 치즈숙성과정 중에 홈합균의 균밀도가 높게 유지되더라도, 이 혼합균에 의하여 생성되는 쓴 맛의 생성량은 큰 문제가 되지 않는다는 결론을 얻을 수 있다. 그러므로, 치즈 숙성 과정을 촉진시키는데 있어서 KHA1의 혼합균은 좋은 치즈스타터균의 하나라고 할 수 있다.

• 한국작물학회지
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• 제12권
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• pp.71-75
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• 1972

본 실험은 성숙촉진제 C.E.P.A(2-chloroethyl phosphonic acid)를 처리하여 잎담배 성숙촉진 여부와 나아가서 수량 및 품질에 미치는 영향을 검토코저 1970-1971년 양년에 걸쳐 소사시험장 및 산지적응시험을 시도한 바 그 결과를 요약하면 다음과 같다. 1. 농도가 높을수록 잎담배 성숙을 촉진시키는 정도가 현저하며 그 효과는 처리후 3-4일부터 나타났다. 2. 열 표면에만 처리해도 효과가 있었으며 성숙촉진 효과는 처리 부분에만 뚜렷하였다. 3. C.E.P.A 처리 효과는 성숙기에 가까운 하위엽에서 뚜렷했고 상위엽에서는 완만하였고 성숙 정도에 따라 차이가 현저하였다. 4. C.E.P.A는 농도가 높을수록 성숙충족효과는 크지마는 900ppm 이상이 되면 잎의 신전율이 떨어져서 약간이나마 감수가 되며 3,000ppm에서는 약 9%의 수량 감을 가져 오므로 적정농도는 900ppm으로 볼 수 있다. 5. C.E.P.A의 성숙충족 일수를 보면 100ppm에서 1일, 300ppm 3일, 450ppm 3일, 900ppm 4일, 3000ppm에서 약 7일간 단축시킬 수가 있었다. 6. 건조 경과를 보면 C.E.P.A처리구는 무처리에 비하여 시간으로 약 29%의 건조시간과 45%의 연료를 절감할 수 있는 가능성이 엿보인다. 7. 그러므로 잎담배 재배에 있어 C.E.P.A를 적정농도(900ppm)로 처리하면 수량의 감소를 가져 오지 않으면서 품질에서 13.5% 수납대금에서 12%의 소득을 증대시킬 수 있으며 부수적인 효과로서 3,000ppm에 약 7일, 건조시간에서 약24시간을 단축시킬 수 있다고 본다.

• Journal of Microbiology and Biotechnology
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• 제27권9호
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• pp.1566-1575
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• 2017

MicroRNAs (miRNAs) are abundant in bovine milk and milk derived from other livestock, and they have functional roles in infants and in the secretion process of mammary glands. However, few studies have evaluated miRNAs in dairy processes, such as during cheese making and ripening. Thus, we investigated the characteristics of milk-derived miRNAs during the manufacturing and ripening of Camembert cheese as well as the microbiota present using the quantitative reverse transcription polymer chain reaction (RT-qPCR) and 16S rRNA pyrosequencing, respectively. Pyrosequencing showed that the cheese microbiota changed dramatically during cheese processing, including during the pasteurization, starter culture, and ripening stages. Our results indicated that the RNA contents per $200mg/200{\mu}l$ of the sample increased significantly during cheese-making and ripening. The inner cheese fractions had higher RNA contents than the surfaces after 12 and 22 days of ripening in a time-dependent manner (21.9 and 13.2 times higher in the inner and surface fractions than raw milk, respectively). We performed a comparative analysis of the miRNAs in each fraction by RT-qPCR. Large amounts of miRNAs (miR-93, miR-106a, miR-130, miR-155, miR-181a, and miR-223) correlated with immune responses and mammary glands were present in aged cheese, with the exception of miR-223, which was not present on the surface. Considerable amounts of miRNAs were also detected in whey, which is usually disposed of during the cheese-making process. Unexpectedly, there were no significant correlations between immune-related miRNAs and the microbial populations during cheese processing. Taken together, these results show that various functional miRNAs are present in cheese during its manufacture and that they are dramatically increased in amount in ripened Camembert cheese, with differences according to depth.

• 한국식품과학회지
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• 제8권1호
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• pp.19-32
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• 1976

실험실에서 제조된 메주와 한국에서 보내온 재래식가정 메주와 개량메주를 사용하여 장을 담그고 8개월동안의 숙성(장담금)기간중 일어나는 화학성분변화를 검토하였고 메주 종류에 의한 차이를 비교하였다. 또한 분석된 아미노산 조성에 의거하여 과정에 일어나는 대두단백질의 영양가 변화를 추정하였다. 8개월간의 숙성기간중 일반 화학조성의 변화는 거의 일어나지 않았으나 수용성 질소율은 메주의 $13{\sim}29%$에서 $66{\sim}78%$로 증가되었다. 유리아미노태 질소율은 메주의 $4{\sim}7%$에서 8개월 숙성후 $29{\sim}35%$로 증가되었으며 암모니아태 질소율은 $1{\sim}4%$에서 $5{\sim}14%$로 증가되었다. 메주장 숙성중에 일어나는 이들 질소화합물의 성분변화는 사용된 메주의 종류에 크게 의존하였다. 숙성중 메주의 아미노산 조성도 크게 변화되었으며, 특히 methionine은 숙성 1개월동안 급격히 감소하여 원래 농도의 거의 1/2에 달하게되며 그후 숙성 7개월동안 농도의 변화가 없었다. Arginine 과 histidine 은 숙성 1개월이 지난 후부터 나머지 7개월 동안 급격히 파괴되었다. 한편 메주제조 과정까지는 거의 존재가 없던 ornithine 이 숙성과정중에 상당량이 합성되었다. 대체적으로 숙성 3개월동안은 아미노산 조성의 전반적인 큰 변화가 일어나지 않았으며, 이들 변화는 사용된 메주의 종류에 따라 큰 차이를 보였다. 3개월된 실험실 메주로 8개월 장담금을 하였을 경우 대두중의 영양가 수율은 탄수화물이 99%, 조지방이 107%, 조단백질이 93%, 총 아미노산이 74%였다. Histidine, arginine 및 methionine은 과정중 가장 심한 손상을 보였으며 회수율은 각각 25, 27, 및 49%였다. 한편 lysine회수율은 79%였다. 장 걸름 과정 즉, 간장과 된장의 분리과정에 의하여 메주장중에 함유된 약 60%의 조단백질, 거의 모든 조지방 및 80%의 탄수화물이 된장에 남아 있었다. 또한 된장은 lysine을 제외한 모든 아미노산의 농도(16g 중)가 간장보다 높았다. 대두 및 메주를 포함한 모든 시험장류의 제한 아미노산은 methionine 과 cystine 등 유황을 함유하는 아미노산이었으며 제2제한 아미노산은 원류대두에서 valine, 메주와 대부분의 메주장에서 threonine, 된장에서 lysine 그리고 대부분의 간장에서는 tryptophan 으로 나타났다. FAO 표준 아미노산 조성을 기준으로 한 원료 대두 단백질의 단백가(chemical score)는 82 였으며 이것은 대두의 삶음과정에서 77로 저하되었으며 메주발효과정에서 $71{\sim}74$로 다시 저하되었다. 재래식 가정메주의 단백가는 실험실 메주의 그것보다 낮았으며 개량메주는 실험실 메주보다 높은 단백가를 나타내었다. 메주장의 8개월 숙성후 단백가는 $51{\sim}66$으로 상당히 떨어졌으며 분리에 의하여 된장의 단백가는 $60{\sim}71$로, 간장은$45{\sim}57$의 단백가를 갖게되었다. 일반적으로 개량메주로 만든 장들이 높은 단백가를 가졌으며 가정 메주로 만든 장들은 가장 낮은 단백가를 나타내었다. 계란 단백질 조성을 기준으로한 필수 아미노산지수(EAAI)는 단백가(chemical score)와 유사한 수치를 나타내었다. 그리고 이 필수 아미노산지수는 검체단백질중의 아미노산조성의 전반적인 변화를 단백가보다 더 근사하게 나타내었다.