• Journal of Chitin and Chitosan
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• v.22 no.4
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• pp.254-263
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• 2017

In order to improve the utilization of seaweeds, two kinds of mixed seasoning concentrates (KMS, MKS) were prepared with Kjellmaniella crassifolia and Mytilus coruscus as main ingredients. Fermentation experiments were carried out at $4^{\circ}C$ for 70 days with Kimchi. As a result, SK-A showed a decrease in pH and an increase in acidity. Salinity was not significantly different after 70th day. Reducing sugar content was higher in mixed seasoning group. Lactic acid bacteria Leuconostoc sp. and Lactobacillus sp. Increased in the control group after 20 days of fermentation. The lightness was higher in the control group from the early stage of dipping to 30 days, and the degree of yellowing was higher than that of SK-B group from 20 days. The hardness of the SK-A group was high at the early stage of immersion and at 10th day. The content of aspartic acid and glutamic acid in free amino acid SK-A group was significantly higher (p<0.05). The content of sweet amino acids was significantly higher in the SK-A group on the 0th, 10th, and 30th days of fermentation than the other groups (p<0.05). The sensory test results showed that SK-A showed the most favorable taste. As a result of reviewing the above results, it is expected that SK-A group immersed in 100 g of seasoning liquid KMS made from Kjellmaniella crassifolia and Mytilus coruscus as a subordinate material will provide taste and nutrition to consumers.

• Parasites, Hosts and Diseases
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• v.59 no.5
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• pp.523-529
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• 2021

The endemicity of zoonotic trematode metacercariae (ZTM) was investigated with total 871 freshwater fishes (19 species) from Deokcheon-gang (a branch stream of Gyeongho-gang) in Sancheong-gun, Gyeongsangnam-do, Korea for 3 years (2018-2020). All fishes were examined with the artificial digestion method. The metacercariae of Clonorchis sinensis (CsMc) were detected in 233 (36.3%) out of 642 fish in 11 positive fish species (PFS), and their infection intensity was 27 per fish infected (PFI). Especially, in index fish, Puntungia herzi, of CsMc infection, prevalence was 64.2% and infection intensity was 37 PFI. Metagonimus spp. metacercariae (MsMc) were found in 760 (87.5%) out of 869 fish in 18 PFS and their infection intensity was 228 PFI. In sweet smelt, Plecoglossus altivelis, the prevalence of MsMc was 97.6% and their infection intensity was 3,570 PFI. Centrocestus armatus metacercariae were detected in 209 (29.4%) out of 710 fish in 8 PFS and their infection intensity was 1,361 PFI. Echinostoma spp. metacercariae were found in 293 (42.6%) out of 688 fish in 15 PFS and their infection intensity was 5 PFI. Metacercariae of Clinostomum complanatum and Metorchis orientalis were also detected in 2.7% and 21.2% fish in 4 PFS and their infection intensities were 3.1 and 3.4 PFI respectively. By the present study, it was confirmed that some species of ZTM including CsMc and MsMc are more or less prevalent in fishes from Deokcheon-gang in Sancheong-gun, Gyeongsangnam-do, Korea.

• Korean Journal of Breeding Science
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• v.40 no.4
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• pp.461-465
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• 2008

"Green King" is a new mini kiwifruit variety developed at the National Institute of Subtropical Agriculture (NISA), RDA in 2005, which was an edible fruit without peeling. This variety was selected from seeds obtained from the cross breeding between Actinidia chinensis cv. "Apple Sensation" and A. arguta in 1998. Seedling and line selections were conducted from 1999 to 2002, and characteristic trials were carried out from 2003 to 2004. The branch of "Green King" sprouts strongly and the color of leaf is slightly dark green. The shape of fruit is cylindric and the color of peel is green or yellowish green without hair. The average weight of fruit is 15.9 g. The core is small and soft, the pericarp is light green. Soluble solids concentration is $15.4^{\circ}Brix$. The fruit is sweet with slightly acid taste, containing total acid 1.3%, and the yield is higher over twice than that of A. arguta. The content of vitamin C is higher than that of A. arguta. The harvesting time is from middle October. This variety can be planted in the central and southern region of Korea.

• Journal of Plant Biotechnology
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• v.45 no.4
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• pp.289-298
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• 2018

The Biosafety Division of the National Academy of Agricultural Science has developed a 'Crop Composition DB' that provides analytical data on commercialized crops. It can be used as a reference in the 'Comparative Evaluation by Compositional Analysis' for the safety assessment of genetically modified (GM) crops. This database provides the composition of crops cultivated in Korea, and thus upgrades the data to check the extent of changes in the compositional content depending on the cultivated area, varieties and year. The database is a compilation of data on the antioxidant, nutrient and secondary metabolite compositions of rice and capsicum grown in two or more cultivation areas for a period of more than two years. Data analysis was conducted under the guidelines of the Association of Official Analytical Chemists or methods previously reported on papers. The data was provided as average, minimum and maximum values to assess whether the statistical differences between the GM crops and comparative non-GM crops fall within the biological differences or tolerances of the existing commercial crops. The Crop Composition DB is an open-access source and is easy to access based on the query selected by the user. Moreover, functional ingredients of colored crops, such as potatoes, sweet potatoes and cauliflowers, were provided so that food information can be used and utilized by general consumers. This paper introduces the feature and usage of 'Crop Composition DB', which is a valuable tool for characterizing the composition of conventional crops.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.3
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• pp.121-130
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• 2018

'Mats-kyeong-chae (Brassica lee ssp. namai cv. Tongssamchoo)', a new type of sweet Korean cabbage for fresh wrapping and soup cooking, was released by the Korea National College of Agriculture and Fisheries. The shelf-life and quality changes of this new cultivar was evaluated by packaging with PP (polypropylene) film bag and storing at three temperatures ($5^{\circ}C$, $15^{\circ}C$, and $25^{\circ}C$). As control, the cabbage was packaged in a corrugated paper box and stored at $25^{\circ}C$. At the storage temperature of $5^{\circ}C$, the degree of freshness, weight loss, hue angle and SPAD on cabbage packaged with PP film bag maintained its good quality and exhibited a longer period of marketable life compared to the samples stored in other treatments. Results showed that the use of PP film packaging and storing at $5^{\circ}C$ could be the optimum condition for commercial storage of 'Mats-kyeong-chae'. Further investigation on other quality parameters according to different packaging methods would be useful in maintaining the quality of 'Mats-kyeong-chae' at postharvest stages.

• Journal of Climate Change Research
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• v.8 no.4
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• pp.305-312
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• 2017

We aimed at investigating the difference in $N_2O$ emission factors of chemical and organic fertilizers and identifying the main factors influencing annual fluctuations in $N_2O$ emission. We conducted two-year experiments in 2016 and 2017 in an agricultural field planted with sweet potato (Ipomoea batatas). Treatments included chemical NPK fertilizer (NPK) and chicken compost application at $10\;ton\;ha^{-1}$, $20\;ton\;ha^{-1}$, and $30\;ton\;ha^{-1}$ rates (CK1, CK2 and CK3). Control was also employed with no addition. Results showed that $N_2O$ emission rates were significantly related with soil water status and soil available N contents. Significant correlation between % water filled pore space (WFPS) and $N_2O$ emission was observed only when the %WFPS was greater than 40% and during the initial stage of the experiment (<60 d). Comparison of the emission factors in 2016 and 2017 showed us that the emission factor was greater in 2016 when the %WFPS was maintained higher by 16.5% compared to that in 2017. In 2016, the emission factor of organic fertilizer was higher than that of chemical fertilizer, while in 2017, the pattern was reversed. Annual variability in $N_2O$ emission could also be originated from the available N contents remaining in soil after being taken up by plants. If we apply excessive N fertilizer, the soil would contain excess amount of N which was not uptaken by plants, leading to a huge increase in $N_2O$ emission. This case would overestimate emission factor, which was the case for the organic fertilizer in 2016. Over-fertilization should be avoided when we set up an experiment to determine $N_2O$ emission factor.

• Korean Journal of Community Nutrition
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• v.24 no.3
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• pp.245-256
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• 2019

Objectives: Although the number of laboratory workers is constantly increasing every year, few studies have been conducted on the health and nutritional status of these research workers. This study determined the health status of laboratory workers by analyzing their anthropometric indices, dietary life, vitamin D status and blood clinical indices. Methods: The subjects consisted of 100 female laboratory workers. This study investigated their diet, anthropometric indices, vitamin D status and blood clinical indices. The subjects were divided into two groups according to their duration of working in a laboratory (<1 year, $${\geq}_-1year$$). Results: The average age and body mass index (BMI) of subjects were 23.18 years and $21.51kg/m^2$, respectively Those subjects with over 1 year employment ($${\geq}_-1year$$) had a significantly higher waist-hip ratio than that of the subjects with the less than 1 year employment (<1 year). The mean serum vitamin D level of all the subjects was 10.04 ng/mL, which is close to a level of vitamin D deficiency. There was a significantly higher average intake of calories in the over 1 year employment group as compared to that of the less than 1 year employment group. The frequency of eating sweet snacks was significantly higher for the over 1 year employment group. The correlation analysis showed a significant positive correlation between the serum 25-(OH)-vitamin D level and the time of exposure to sunlight, while dietary intake of vitamin D did not show correlation with the serum 25-(OH)-vitamin D level. However, the serum 25-(OH)-vitamin D level was also negatively correlated with both the percentage of body fat and visceral fat. Conclusions: Laboratory workers are a very high risk group in terms of their nutritional status of vitamin D. Therefore, they need greater time of exposure to sunlight as well as increasing their dietary consumption of vitamin D. In addition, it is important for laboratory worker to practice regular and balanced dietary habits in order to maintain a healthy life.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.35-41
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• 2019

The sensory characteristics of eight commercial ready-to-drink (RTD) cold brew coffees were compared by descriptive analysis. The cold brew coffee samples were analyzed for hunter color values, brown color, turbidity, pH, titratable acidity, soluble solids, total phenolic content, and chlorogenic acid content. Three appearances, nine aroma, five flavor/taste, and four texture/mouth-feel related sensory attributes were evaluated by a panel of nine judges. The results of three-way analysis of variance of descriptive data showed that all sensory attributes except "fruit" aroma, "dark chocolate" aroma, "bitter" aroma, and "sweet" taste had significant differences among the samples (p<0.05). Based on the principal component analysis (PCA) of the descriptive data, the samples were primarily separated by first and second principal components, which accounted for 81.78% of the total variance among the samples with high intensities of "nutty aroma", "grain aroma", and "grain taste" versus "earth aroma", "sour aroma", "sour taste", "astringent", "smoothness", and "residual". In the correlation analysis of sensory terms and physicochemical parameters, titratable acidity and soluble solids showed significant positive correlations with earth aroma and smoothness characteristics.

• Journal of Life Science
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• v.29 no.10
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• pp.1055-1061
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• 2019

Sarracenia purpurea as a carnivorous plant in the family Sarraceniaceae is known to require strong light for its growth and to absorb nutrients from the decomposed molecules of insects that are attracted by color, sweet juice, and the like. S. purpurea grew greenish in whole body under weak light conditions, while the whole of the insectivorous sac including leaves, is changed to dark red under strong light conditions. The phenomenon of reddish S. purpurea is thought to be related to the flavonoid pigment anthocyanin. Interestingly, the color change was not observed when S. purpurea was grown in a growth condition with abundant nitrogen fertilizer. The expression levels of anthocyanin contents and biosynthesis-related genes were strongly correlated with light intensity and nitrogen fertilizer. The anthocyanin content in the strong light condition ($240{\mu}mol\;m^{-2}s^{-1}$) was 6.15 times higher than that in the weak light ($40{\mu}mol\;m^{-2}s^{-1}$). In contrast, the anthocyanin contents were not significantly changed when 0.8% urea solution was supplied as nitrogen fertilizer. Consistently, CHALCONE SYNTHASE (CHS) gene was up-regulated by strong light and down-regulated by nitrogen fertilizer. These results suggest that the environmental changes of light and nitrogen in soil regulate the anthocyanin content in S. purpurea.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.553-560
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• 2021

Theanine, the major amino acid and a sweet umami component of green tea, has anti-stress effects in humans. From green tea, theanine was extracted at 80℃ for 2 h using a low temperature, high pressure extractor, and caffeine was removed using an HP-20 column with 80% ethanol. Theanine extracts were applied to produce functional jelly using three kinds of gelling agents (I, II, and III) or various concentrations of theanine extracts (10-50%). Theanine jelly was characterized with respect to its physical properties, product stability, and physiological function. Gelling agent III (tamarind gum, xanthan gum, and locust bean gum=2:3:5, w/w/w) and S3 (35% theanine extracts) jelly exhibited the optimum textural properties with lower hardness and high springiness. Among theanine jellies, S3 exhibited optimum product stability, high 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, and acetylcholinesterase inhibitory activity. These results indicate that the anine extracts could be used as a neuroprotective source in the food industry.