• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.751-755
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• 2006

Physicochemical properties of black rice flours (BRFs) produced under different milling conditions were investigated to explore their applications for various processed rice products. Moisture contents of BRFs after roll milling and subsequent hot-air drying or microwave drying were 10.3% and 14.4%, respectively. The BRFs with jet milling and subsequent hot-air drying or microwave drying showed moisture contents of 7.9% and 7.5%. Mean particle sizes of the BRFs obtained from roll milling, jet milling, and following air-classification were 150, 41.5, and 9.4 ${\mu}m$, respectively. Hunter L value and water soluble index (WSI) of BRFs increased with decreasing particle size, while Hunter a value decreased. Total polyphenol contents of 91.4-115.8 mg/100 g and total amino acids of 75.0-96.4 mg/100 g in three types of BRFs were higher as compared to those (6.3 mg/100 g and 30.5 mg/100 g) of polished rice flour (PRF). Physicochemical properties such as moisture content, color parameter, and WSI have close relationship with the particle size of BRFs prepared under different milling conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1627-1633
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• 2010

The purpose of this study is to determine the possibility of Codonopsis lanceolata skin as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of C. lanceolata skin were measured. On a dry weight basis the contents of carbohydrate, crude protein, crude lipid and ash are 24.74, 2.73, 2.96 and 4.84%, and the calories of skin was 266.00 kcal/100 g and total dietary fiber was 64.73%. The contents of essential and non-essential amino acids were 633.40 and 870.72 mg/100 g wet weight basis. The K was the largest mineral followed by Ca, Mg, and P, suggesting that C. lanceolata skin is alkali material. The EDA of water extract from C. lanceolata skin was 18.28~79.30%, and the activity was dependent on the sample concentration. Total phenolic and flavonoids contents of water extract from C. lanceolata skin were estimated as 24.65 and $6.19\;{\mu}g/g$. The C. lanceolata skin extract showed the highest reducing power (3.5) at the concentration of 25 mg/mL. Based on the above results, we deemed that the C. lanceolata skin might have potential antioxidant activities. The general nutrients and antioxidant bioactive materials in C. lanceolata skin were also potential materials for good health food.

• Journal of Animal Science and Technology
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• v.60 no.2
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• pp.1.1-1.6
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• 2018

Background: Maize fodder is being used as staple feed for livestock but it lacks protein and essential amino acids; lysine and tryptophan. Intercropping maize with leguminous soybean crop is promising technique under limited land resources of South Korea but it can only give considerable advantages when adequate distance is provided between corn and soybean rows. Main aim of present study was to find-out adequate distance between corn and soybean seeding rows for optimum growth, yield and nutritive value of intercropped forage. Methods: Different interrow distances between corn and soybean were evaluated under four treatments, viz. 1) Corn sole as positive control treatment 2) Zero cm between corn and soybean (control); 2) Five cm between corn and soybean; 3) 10 cm between corn and soybean, with three replicates under randomized block design. Results: Findings depicted that height and number of corn stalks and ears were similar (P > 0.05) among different treatments. Numerically average corn ear height was decreased at zero cm distance. Dry matter percentage in all components; corn stalk, corn ear and soybean was also found not different (P > 0.05) but dry matter yield in component of corn ear was lower (P < 0.05) at zero cm distance as compared to that of 5 and 10 cm interrow distances. In case of nutritive value, total digestible nutrient yield in intercropped corn was also found lower (P < 0.05) at zero cm distance than that of 5 and 10 cm interrow distances between corn and soybean seeding rows. Substantial decrease in dry matter yield of maize ear at zero cm distance might be attributed to factor of closed interrow spacing which made interplant competition more intensified for light interception, necessary for photosynthetic activity. Lower dry matter yield in ear also reduced total digestible nutrients in intercropped maize because it was determining factor in calculation of digestible nutrients. The optimum yield and nutritive value of forage at wider interrow distance i.e. 5 cm between corn and soybean might be due to adequate interseed distance. Conclusion: Conclusively, pattern of corn and soybean seeding in rows at 5 cm distance was found suitable which provided adequate interrow distance to maintain enough mutual cooperation and decreased competition between both species for optimum production performance and nutritive value of intercropped forage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.1
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• pp.1-11
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• 2014

This study was carried out to investigate nutritional and physiologically active characterizations of sikhae and the seasoned products from the sea squirt Halocynthia roretzi. The total taste values of sikhae fermented for 4 and 5 days were 10.9 and 15.4, respectively, which was lower than for commercially seasoned sea squirts. The sikhaes contained mostly glutamic and aspartic acids. The total amino acid contents of sikhaes fermented for 4 and 5 days were 5.5 and 6.0 g/100 g, respectively, which were lower than those of commercial seasoned-sea squirts or similar. An amount of 100 g of sikhae and its seasoned products contained P, K, Mg and Fe, and these minerals, which are deemed good for our health, were at 10% above the recommended daily requirements. The functional properties of sikhae fermented for 4 and 5 days were as follows: for ACE inhibiting activity, 69 and 69.5%, respectively; for antioxidative activity, 28.9 and 29.3%, respectively; for xanthine oxidase inhibitory activity, 52.8 and 53.1%, respectively; and for ${\alpha}$-glucosidase inhibitory activity, 2.4 and 1.4%, respectively. Antimicrobial activity of the 5 day fermented sikhae against Vibrio parahaemolyticus and Staphyloccus aureus was detected in 8 mm and in 7 mm against Escherichia coli.

• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.589-597
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• 2019

In this study, 70 kinds of nutritional composition for five bokkeumbap products(spicy chicken, shrimp(saeu), haemul, nakji, and barbecue bokkeumbap) in high-frequency processed foods were analyzed. Raw data of intake amounts were collected from the 7th Korea National Health and Nutrition Examination Survey. Regarding proximate composition, spicy chicken bokkeumbap had lower water content and higher carbohydrate content than other bokkeumbaps, resulting in the highest total calories. The proximate composition of other bokkeumbaps were all distributed within a similar range. Vitamin content differed according to ingredients added to the bokkeumbaps. Haemul bokkeumbap had high content of vitamins B₁ and B₂, nakji bokkeumbap had high content of vitamin C and β-carotene, and barbecue bokkeumbap had high content of total niacin, folic acid, and vitamin A. For mineral content, barbecue bokkeumbap showed the highest content distribution, while nakji bokkeumbap showed the lowest content distribution. Regarding fatty acid and fat content, the highest content of fatty acids, saturated fats, and trans fats was detected in shrimp(saeu) bokkeumbap. For amino acid content, barbecue bokkeumbap showed highest content distribution. These results can be used as salient basic data for a food nutrient composition database and to significantly contribute to consumers' health.

• Journal of the Korean Society of Marine Environment & Safety
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• v.22 no.1
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• pp.42-51
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• 2016

We investigated the distribution of dissolved nutrients, phytoplankton community structure and utilization of nitrogen compounds by dominant species in the southwestern part of East Sea in September, 2014. Dissolved inorganic nitrogen (DIN) and dissolved inorganic phosphorus (DIP) were lower in the surface layer, and concentrations were increased with depth. Dissolved organic nitrogen (DON) and dissolved organic phosphorus were the opposite of dissolved inorganic nutrients. Although DIN DIP ratio in all of the water masses was higher than Redfield ratio (16), DIN : DIP ratio in mixed layer was about 2, indicating that inorganic nitrogen is the limiting factor for the growth of phytoplankton. In particular, DON proportion in dissolved total nitrogen was about 88 % in the mixed layer where inorganic nitrogen is limiting factor. The dominant species Chaeotceros debilis and Prorocentrum minimum were able to grow using DIN as well as DON such as urea and amino acids. Therefore, DON utilization of phytoplankton may play a role as a survival strategy in the DIN-limited conditions of East Sea.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.7
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• pp.974-979
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• 2000

A total of 80 weaned piglets (Landrace $\times$ Yorkshire $\times$ Large White) were used in a 28-day growth assay to detennine the optimal inclusion level of sodium sulfite ($Na_{2}SO_{3}$) as an extrusion enhancer of soybean meal for nursery piglets. piglets (21 d of age, 6.04 kg of BW) were grouped into 4 treatments in a completely randomized block design. Treatments were: 1) Extruded SBM (Control), 2) Extruded SBM with 0.5% $Na_{2}SO_{3}$ (0.5 ESBM), 3) Extruded SBM with 1.0% $Na_{2}SO_{3}$ (1.0 ESBM) and 4) Extruded SBM with 1.5% $Na_{2}SO_{3}$ (1.5 ESBM). Each treatment has 4 replicates of 5 heads per pen. In phase I (d 0 to 14), diets supplied 3,400 kcal ME/kg, 23% crude protein, 1.65% lysine, 0.50% methionine, 0.9% Ca and 0.8% P. Phase II (d 14 to 28) diets contained 3,300 kcal ME/kg, 21% crude protein, 1.45% lysine, 0.45% methionine, 0.9% Ca and 0.8% P. For d 0 to 14, piglets fed 1.5 ESBM had greater ADG, ADFI and FCR compared to piglets fed control and 0.5 ESBM diet. ADG was significantly higher in piglets fed 1.5 ESBM diet than other groups (p<0.05) except 1.0 ESBM. In phase II (d 14 to 28), there was no significant differences in production traits among treatments. For overall period (d 0 to 28), piglets fed diets with high sodium sulfite grew faster than piglets fed control and 0.5 ESBM diets. The highest ADG and the best FeR were obtained in piglets fed diets with 1.5 ESBM during the entire period. Piglets fed 1.5 ESBM diet showed significantly higher crude protein digestibility than 0.5 ESBM (p<0.05) at d 14 post-weanling, but not at d 28 post-weanling. There were no significant differences in digestibilities of total amino acids. In conclusion, the addition level of 1~1.5% sodium sulfite for SBM extrusion could be favorable for rate and efficiency of growth in weaning pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.9
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• pp.1262-1275
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• 2013

Awamori is produced by fermenting steamed indica rice. Awamori-pressed lees is a by-product of the Awamori production process. Tofu lees is a by-product of the Tofu production process. Research was conducted to test if dried Awamori-pressed lees and Tofu lees can be used as a mixed feed ingredient for raising male goats. Eighteen male kids were divided into three groups of six animals (control feed group (CFG), Awamori-pressed lees mixed feed group (AMFG), Tofu lees mixed feed group (TMFG)). The CFG used feed containing 20% soybean meal as the main protein source, while the AMFG and TMFG used feed mixed with 20% dried Awamori-pressed lees or dried Tofu lees. The groups were fed mixed feed (volume to provide 100 g/d increase in body weight) and alfalfa hay cubes (2.0 kg/d) twice a day (10:00, 16:00). Klein grass hay and water was given ad libitum. Hay intake was measured at 10:00 and 16:00. Body weight and size measurements were taken once a month. At the end of the experiment, a blood sample was drawn from the jugular vein of each animal and the carcass characteristics, the physical and chemical characteristics of loin were analyzed. DCP and TDN intakes in AMFG and TMFG showed no significant difference to the CFG. Cumulative measurements of growth in body weight and size over the 10 mo period in the AMFG and TMFG were similar to the CFG. Blood parameter values were similar to those in normal goats. Dressing carcass weight and percentages, and total weight of meat in the AMFG were similar to that in the CFG, but smaller in the TMFG. The compressed meat juice ratio was higher in both the TMFG and AMFG than the CFG. While the fat in corn, Awamori-pressed lees, and Tofu lees contains more than 50% linoleic acid, the loin fat in both the AMFG and TMFG was very low in linoleic acid due to the increase in the content of oleic acid, stearic acid, and palmitic acid. This indicates that feeding on AMF and TMF does not inhibit hydrogenation by ruminal microorganisms. As in the CFG, the total essential and non-essential amino acids in the loin of the AMFG and TMFG were well balanced. Compared to the CFG, the AMFG and TMFG were high in taurine and carnosine. The results indicate dried Awamori-pressed lees and Tofu lees can be used as a feed ingredient for raising male goats.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.1
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• pp.63-70
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• 2018

Objective: The aim of the study was to isolate gossypol-degrading bacteria and to assess its potential for gossypol degradation. Methods: Rumen liquid was collected from fistulated cows grazing the experimental pasture. Approximately 1 mL of the rumen liquid was spread onto basal medium plates containing 2 g/L gossypol as the only source of carbon and was then cultured at $39^{\circ}C$ to isolate gossypol-degrading bacteria. The isolated colonies were cultured for 6 h and then their size and shape observed by microscope and scanning electron microscope. The 16S rRNA gene of isolated colonies was sequenced and aligned using National Center for Biotechnology Information-Basic Local Alignment Search Tool. The various fermentation conditions, initial pH, incubation temperature, inoculum level and fermentationperiod were analyzed in cottonseed meal (CSM). The crude protein (CP), total gossypol (TG), and free gossypol (FG) were determined in CSM after fermentation with isolated strain at $39^{\circ}C$ for 72 h. Results: Screening results showed that a single bacterial isolate, named Rumen Bacillus Subtilis (RBS), could use gossypol as a carbon source. The bacterium was identified by 16S rDNA sequencing as being 98% homologous to the sequence of Bacillus subtilis strain GH38. The optimum fermentation conditions were found to be 72 h, $39^{\circ}C$, pH 6.5, moisture 50%, inoculum level $10^7cell/g$. In the optimum fermentation conditions, the FG and TG content in fermented CSM decreased 78.86% and 49% relative to the control. The content of CP and the essential amino acids of the fermented CSM increased respectively, compared with the control. Conclusion: The isolation of a gossypol-degrading bacterium from the cow rumen is of great importance for gossypol biodegradation and may be a valuable potential source for gossypol-degradation of CSM.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.336-342
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• 1994

Changes in physicochemical characteristics were investigated for immature barley kernels roasted at $160{\sim}220^{\circ}C$ for $1{\sim}12$ min. Only small differences in chemical constituents including starch, protein, fat, ash, total dietary fiber, and ${\beta}-glucan were observed between immature and mature barley kernels. The amounts of 75% ethanol-soluble sugars and amino acids present in immature barley kernels were considerably higher than those in mature kernels, and gradually decreased in the process of roasting. Of free sugars, sucrose, raffinose, glucodifructose($GF_{2}$) and maltose were reduced by roasting. Glucose and fructose, simple reducing sugars, decreased at the early stage of roasting, followed by a slight increase at the later stage. Starch and nitrogen contents decreased slowly, while TDF(total dietary fiber) had a tendency to increase slightly. Stacking volume of immature barley kernels increased markedly, especially at the higher temperatures. L value of immature barley decreased throughout roasting, and a, b values increased at the early stage of roasting but b value decreased with continued roasting. The degree of roasting was strongly affected by the roasting temperature. Darkness of immature barley kernel, depending on the degree of roasting, was highly associated with concentrations of brown pigments extracted from roasted immature barley kernels.