• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.62-71
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• 1997

The apparent nutrient digestibilities were examined by using chromic oxide indicator according to the various fecal collection methods in juvenile and adult Korean rockfish (Sebastes schlegeli). Feces were collected from three replicate groups of fish by dissection, stripping or decantation using fecal collector attached to fish rearing tank, respectively. The digestibilities of dry matter, protein, lipid, and energy were affected by fecal collection methods (P<0.01), but not affected by fish size. The digestibilities of nutrient determined by stripping or decantation methods were significantly higher than those determined by dissection method (P<0.01). No significant differences in the digestibilities of protein, lipid and energy were found between the stripping and decantation methods in adult fish (P>0.01). The digestibilities of dry matter, protein, lipid, energy, nitrogen-free extract, and total amino acids in juvenile and adult fish were 58, 93, 94, 79, 32, and $93\%$, and 61, 94, 96, 80, 29, and $94\%$, respectively, when they were measured by decantation method. Methionine, cystine and valine digestibilities were significantly lower than those of other amino acids in both juvenile and adult fish (P<0.01). Results indicate that stripping or decantation with fecal collector could be a reliable digestibility procedure for measuring the nutrient digestibilities in Korean rockfish.

• Journal of Korean Society of Forest Science
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• v.105 no.2
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• pp.193-201
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• 2016

This study was carried out to analyze the nutritional composition, bioactive components, antioxidant activity, and cytotoxic assay of cancer cells on Rubus crataegifolius (RC) : R. crataegifolius from Jangseong (RC-J), R. crataegifolius from Hwaseong (RC-H), R. crataegifolius from Ulsan (RC-U), R. crataegifolius from Sunchang (RC-S), and R. crataegifolius from Pohang (RC-P). The peroximate composition had the largest amount of carbohydrate content among all kinds of RC. As far as the mineral contents of RC, Calcium comprised the highest amount ($996.6{\mu}g/g{\pm}0.8%$) and Natrium the lowest ($6.2{\mu}g/g{\pm}1.0%$). A total of 26 kinds of free amino acids and 18 kinds of component amino acids were analyzed in RC. The results of electron donating were high scavenging effects of 80% in water extract (RC-UW) and 82.6% in ethanol extract (RC-UE) in $500{\mu}g/ml$ concentration from RC-U. Also, the cytotoxic effects of cancer cells B16F10 (RC-UW and RC-PE), H1299 (RC-SW and RC-PE), and MCF-7 (RC-JW and RC-SE) appeared in RC. Therefore, we confirmed that new varieties may possibly be developed with functional materials.

• Korean Journal of Plant Resources
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• v.9 no.3
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• pp.230-238
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• 1996

The experiment was carried out to find aromatic constituent composition of Codonopsis lanceolata species grown in the native(Mt. lrwol, Youngyang, Kyungpuk Province) and the cultivated(Andong, Kyungpuk Province) areas from 1994 to 1995. The results were as follows : Air temperature and soil temperature at the native area were lower to $2{\sim}3^{\circ}C$, and to $2^{\circ}C$ than the cultivated area. Organic matter contents of plant grown at the native area higher than that of plants at the cultivated area by 4.8%. Crude protein content was higher in plant grown at native area than the plant grown in wild area but in case of crude saponin, plants grown at wild area was higher than that of native area. For inorganic element contents. K content is much higher than in the domesticated area as compared with wild area above ten over. And other elements such as Cu, Mn, Na and Mg were not remarkably different in contents. In the free amino acid compositions, argine was highest compared with other free amino acids, and Arginine content was higher in dometicated area. Recovery yield of essential oil of wild species grown at the cultivated showed 0.005%, but domesticated species was 0.004%. But both species at the native area were the same by 0.004%. Although composition of aromatic constituents in the two areas and species varied, total aromatic constituent was 21 kinds. Most aromatic constituents were aliphatic alcohols such as 1-hexanol, eis-3-hexanol, and trans-2-hexanol occupied by approximately 90% over. But three constituets as amylalcohol, furfuryl acetate, and 2-methoxy-4-vinyl phenol(MVP) were detected only in domesticated species.

• Journal of Life Science
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• v.25 no.1
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• pp.68-74
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• 2015

Recently developed black waxy rice with a giant embryo ('Nunkeunheukchal', BGE) was selected and processed to produce high quality nutritional food. BGE contains high levels of several phytochemicals with antioxidant activities, as well as other reported health beneficial properties. In addition, the giant embryo has high protein, lipid, and amino acids contents. Within the free amino acids, ${\gamma}$-aminobutyric acid (GABA), a major inhibitory neurotransmitter, has long been used for treating the aftereffects of brain injuries and stroke. A method for manufacturing pop-rice and black rice tea by popping process in BGE is provided to increase a taste, nutrition and functionality. The produced 'pop-rice' showed increased protein (11.3%) and lipid (3.7%) contents compared with control variety, IB ('Ilmibyeo'). In addition, melanoidin related products, polyphenol and functional amino acid contents were increased by the popping process. Pop-rice tea made of BGE showed the highest extraction of total sugar, glucose, raffinose and sucrose (4 times higher than brown rice) by hot water. Scavenging activity ($SC_{50}$) of processed BGE rice powder showed strong antioxidative activity of 0.24 mg/ml using DPPH and 1.82 mg/ml using ABTs method. Thereafter, these results suggested that the popping processed rice of BGE could be one of the promising materials for healthy food development.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.905-913
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• 2003

The physicochemical properties of rice flour roasted at various temperatures and times were analyzed, and the quality characteristics of tarakjuk made from these roasted rice flours were investigated. As roasting temperature and time increased, rice flour showed decreasing moisture, protein content, and glucose the major reducing sugar of rice flour. Total amino acid content did not show any significant changes, but the amount of free amino acids and individual amino acids, such as lysine, tryptophane, and tyrosine, decreased. A decrease in L value and increases in a and b values from both roasted rice flour and tarakjuk was observed. Reduced crystallinity and gelatinization temperatures of roasted rice flour were investigated with X-ray diffractogram and DSC, respectively. The thermal transitions between $100.6{\sim}127.6^{\circ}C$ of tarakjuk by DSC are considered to be due to the melting of amylose-lipid complex. As the roasting temperature and time of rice flours increased, tarakjuk showed lower viscosity and higher spreadability. Sensory characteristics, such as nutty flavor, color intensity, and gritty texture increased significantly. Tarakjuk made from rice flour roasted at $185^{\circ}C$ for 25min showed the highest score on overall preference. From the above results, roasted rice flour produced more preferable tarakjuk than nonroasted flour in terms of sensory quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.174-179
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• 2000

The nitrogenous compounds in the muscle extracts of cultured and wild olive flounder, Paralichthys olivaceous, were analyzed. The analyzed coumpounds were extractive nitrogen, free amino acids, oligopeptides, ATP and its related ompounds, quaternary ammonium bases, and guanidino compounds. The distribution pattern of these compounds in cultured and wild fish was found to be very similar. Although the ATP and its related compounds and creatine in the muscle of cultured fish were slightly abundant than those in the muscle of wild one, the extractive nitrogen, total free amino acid, oligopeptides, and TMAO were found to be slightly rich in the muscle of wild fish than those in the muscle of cultrued one. The moisture content of cultured fish was relatively lower but the protein and fat contents of cultured one were higher than those of wild fish. However the differences in the proximate composition, extractive nitrogen and nitrogenous compounds between two fishes were not significantly different.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.223-230
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• 2008

For the use of extracts from salmon frame as a basic material of Gomtang-like products, various methods (soaking into soybean milk, adding anchovy, and adding spices) for masking fish odor into extracts from salmon frame were examined and the food component characteristics were also compared with commercial Gomtang. According to the results of volatile basic nitrogen, transmission at 660 nm and sensory evaluation of extracts, soaking treatment, which is the soaking of salmon frame into soybean milk, was the most efficient method among the various methods for masking fish odor into extracts from salmon frame. There was no difference in the proximate composition between extracts from salmon frame soaked (FS) and unsoaked (C) into soybean milk. The FS was not detected in heavy metals, such as chromium, lead and cadmium. The taste value of FS (16.26) was higher than that of C and the major amino acids were glutamic acid and aspartic acid. Total amino acid content of FS (3.08 g/100 mL) was also higher than those of C (2.95 g/100 mL) and commercial Gomtang (1.70 g/100 mL), and the major amino acids were glycine, proline, glutamic acid and arginine. The calcium and phosphorus contents of FS/500 mL accounted for 21.7% and 18.5%, respectively, of the recommended daily allowance of mineral for adult.

• Clinical and Experimental Reproductive Medicine
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• v.24 no.3
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• pp.347-353
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• 1997

This study was to test whether in vitro/in vivo survival of vitrified mouse blastocysts was influenced by culture conditions and ET method. Mouse blastocysts were obtained from in vitro fertilization and cultured for 4 days in M16 medium, and they were vitrified in EFS40 which contained 40% ethlyene glycol, 18% Ficoll and 0.5 mol sucrose in PBS. In experiment I, in vitro and in vivo survival rate of these embryos were evaluated in different culture condition after thawing. When thawed embryos were cultured in M16 medium as a control, m-CR1 medium contained 20 amino acids (2% BME amino acis and 1% MEM non-essential amino acids solution) and 4 mg/ml BSA and cumulus monolayer cell co-cultured condition in mCR1 medium (10% FBS), their in vitro survival at 24 hr after thawing was not affected by culture condition (75.6, 83.1, 82.4%). However, in vivo survival rates of implantation in m-CR1 medium (80.4%) were significantly higher than those of M16 medium (51.2%), co-culture (57.1%) condition, although there was no difference in live fetuses rates on day 15 gestation (39.0, 49.0, 38.1%). In experiment II, the in vivo development potential of embryos by ET methods was examined. When blastocysts were transferred to the day 2, 3 pseudopregnant recipient without culture soon after thawing, no pregnant recipient was obtained on the day 2 pseudopregnancy, and 50% of pregnancy rates and 15.4% of live fetus rates were obtained on the day 3 pseudopregnant recipients. These results were significantly lower than those of transferred group (day 3 pseudopregnant recipients) after culture for 16 hr post thawing (73.5, 57.1%) (p<0.05). In experiment III, to elevate usability of delayed embryos in vitro/in vivo survival of vitrified embryos (day 4 early, day 5 early and expanding blastocyst) were examined. in vivo survival rates (live fetus, total implantation) were higher in day 4 early blastocysts (33.3, 66.7%) than in day 5 expanding blastocysts (29.0, 38.7%), although the highest in vitro survival rates were obtained in the day 5 expanding brastocysts (78.3%). Therefore, these results suggest that the in vitro/in vivo survival rates of vitrified embryos could be improve by the culture condition and ET method and that the in vivo development rates of delayed embryos were decreased with longer culture duration in vitro. It means that more effective cryopreservation was obtained in day 4 early blastocysts than in day 5 expanding blastocysts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.87-95
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• 2006

Nutritional quality of accelerated salt-fermented anchovy sauce using shrimp processing byproduct as fermenting aids was characterized and compared with commercial anchovy sauce. Four types of sauces were fermented with 0 and $10\%$ addition of shrimp byproducts ($24{\pm}2^{\circ}C$, for 270 days), and 20 and $30\%$ addition of those ($24{\pm}2^{\circ}C$, for 180 days), respectively. Extractive nitrogen content (1,431 to 1,569 mg/100g) of anchovy sauces increased as additional ratios of shrimp byproduct increased. According to the results of ommission test, the taste of all anchovy sauces was influenced by the content of free amino acids, such as mainly glutamic acid and aspartic acid. Regardless of additional ratios of shrimp byproducts, all sauces were similar in total amino acid content ($9,848\~10,324$ mg/100 g), which were 2 times higher compared to that of the commercial sauce. Proline, valine and histidine contents of sauces tend to decrease as the additional ratios of shrimp byproducts increased, whereas methionine, isoleucine, leucine, phenylalanine and lysine contents increased. Increase of some amino acids and mineral content of sauces by increasing of additional ratios was due to release from shrimp byproducts. Sensory evaluation showed that scores of color, flavor and taste of the sauce added with $20\%$ shrimp byproducts_were significantly higher than those of other sauces (p<0.05). In the useful utilization aspects of seafood processing byproducts, shrimp byproducts were good resource for accelerated fermentation and nutritional improvement in preparation of fish sauce.

• Korean Journal of Soil Science and Fertilizer
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• v.35 no.1
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• pp.27-37
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• 2002

With increasing the concerns of health improving foods. the demands of C. boreale M., which is a perennial flower and has been historically used for a natural medicine, become higher, recently, However, wild C. boreale M. collected in a mountatinous area is limited and not enough to cover all demands. The cultivation system and fertilization strategy are required to produce much amount of C. boreale M. with a good quality. We investigated the effects of soil amendment application on plant growth and effective components of C. boreale M. to develop efficient cultivation system. C. boreale M. was cultivated in a pot scale, and lime, fly ash, poultry manure compost and swine manure compost as an amendment applied with rate of 2, 20, 150 and $150Mg\;ha^{-1}$, respectively. Here, chemical fertilizers were applied with the same level ($N-P_2O_5-K_2O=150-80-80kg\;ha^{-1}$) in all treatments. Flower yields of C. boreale M., edible part as a natural medicine, were increased to 37 and 27% by swine and poultry manure compost application, respectively. Poultry manure compost amending (NPK+PMC) increased 3.6 times of proline content and 58% of total amino acids in the flower part more than chemical fertilization (NPK). But the contents of amino acids did not increase with amending liming materials like lime and fly ash. Cumambrin A, which is a sesquiterpene compound and has the effect of blood-pressure reduction, increased to 34 and 19% by lime and fly ash applications, respectively. Cumambrin A was significantly correlated with calcium content in the flower part of C. boreale M. Conclusively, soil amendments like compost and liming materials might contribute to increase the yields and quality of C. boreale M.