• Food Science and Preservation
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• v.24 no.8
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• pp.1168-1179
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• 2017

In this study, we tried to screen the Bacillus strain having safety probability by isolation of strains from traditional fermented food, measurement of probiotic properties, and the fermentative characteristics of Cheonggukjang. We isolated 400 Bacillus-like isolates from traditional fermented foods. Selected strains examined on the prevalent characteristic such as extracellular enzyme and antibacterial activities, and their safety probability was confirmed by biogenic amine productivity, hemolytic, and harmful substances and enzyme productivity. We selected the 5 strains by analysis of biogenic amine, antibacterial and B. cereus toxic associated gene. Five selected strains were examined on cell surface hydrophobicity, and bile and acid tolerance, and we selected the SRCM100730 as the final strain. SRCM100730 was confirmed B. amyloliquefaciens by 16S rRNA sequencing, and named the B. amyloloquefaciens SRCM100730 (KCCM11966P). Finally, we manufactured Cheonggukjang using SRCM100730 for confirmation of fermentation properties. Manufactured Cheonggukjang did not contain B. cereus, and showed that ${\gamma}$-PGA and extracellular enzyme activities were superior to commercial Chunggukjang. Amino nitrogen content was 544.02 mg% and 26 free amino acid were detected, and the bitterness-related amino acid content was lower than commercial Cheonggukjang. Especially, the amount of GABA was 3 fold higher than commercial Cheonggukjang. These results suggest that SRCM100730 have high availability in commercial probiotics market and fermented food industry.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.3
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• pp.209-217
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• 2006

In this study, chemical compositions of Helice tridens tientsinensis(Htt, sea crab) and changes of chemical compositions in fermented sea crab tested according to different storage days(10, 16, 20, 25, 29, 55, 61, 67). The average amount of chemical compositions in raw Htt, it contains 77.12% of moisture, 1.96% of ash, 18.93% of crude protein, 0.26% of crude lipid. During storage time the amount of moisture and crude protein decreased, but crude lipid and ash increased. The amount of volatile basic nitrogen in Htt showed 6.56 mg/100g. The fermented sea crab in brine stored at the temperature of $5^{\circ}C$ showed 23.72 mg/100g of freshness even after 55 days. It showed first stage of decomposition(31.69 mg/100g) after 61 days. it is most efficient to store fermented sea crab at a low temperature. The amount of free amino acid composition in fresh Htt, was measured as follow ;arginine(1140.88 mg/100g), alanine(311.26 mg/100g), prorine(214.63 mg/100g), serine(113.56 mg/100g), taurine(90.80 mg/100g). The amount of amino acid in fermented sea crab increased as the storage days increased. Fatty acid contents in fresh Htt showed the largest amount of erucic acid (27.39 area%) and pentadecenoic acid (19.44 area%), oleic acid (17.68 area%), palmitic acid (11.00 area%), stearic acid (6.89 area%), and elaidic acid (6.15 area%) in order. In fermented sea crab, a small change was noticed in quantity, but the obvious increased composions were palmitoleic and heneicosanoic acid etc.

• Food Science and Preservation
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• v.15 no.1
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• pp.118-124
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• 2008

The chemical compositions and antioxidant activities of four different colored rice cultivars (white-colored rice: WCR, brown-colored rice: BCR, brown-colored waxy rice: BCWR, black-colored rice: BKCR) were investigated to evaluate the quality characteristics of the new brown rice cultivars. There was no significant differences in chemical compositions amongst the four rice cultivars, although WCR had higher amount of carbohydrate than did the other rice cultivars. 'The major fatty acids in the four rice cultivars were linoleic, oleic and palmitic acids, which accounted for about 96% of total fatty acids. Of note, higher amounts of saturated fatty acids (24.8%) and lower amount of unsaturated fatty acids (75.2%) were observed in BKCR than in the other rice cultivars. Two brown-colored rice cultivars, BCR and BCWR, possessed higher amounts of linoleic acid (40.8% and 42.1%, respectively) than did the other cultivars. The highest level of ${\alpha}$-tocopherol was found in WCR (51.3mg%), followed by BKCR (38.6mg%), BCWR (37.2 mg%), and BCR (34.5mg%). Free amino acid analysis showed that aspartic and glutamic acids were major amino acids of all cultivars, whereas phenylalanine, lysine, and histidine were minor. Particularly, relatively higher contents of aspartic and glutamic acids were found in BKCR, while relatively higher levels of alanine and ${\gamma}$-aminobutyric acid (GABA) were observed in BCR and BCWR. Also, BKCR had the highest phenolic content and antioxidant activity of any cultivar, followed by the two brown-colored rice cultivars and WCR. These results suggested that the new brown rice cultivars may possess quality characteristics intermediate between those of WCR and BCR.

• Journal of the Korean Home Economics Association
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• v.29 no.4
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• pp.25-35
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• 1991

This study was carried out to determine the proximate composition, amino acids and fatty acids contents and changes of physicochemical characteristics of each oil extracted from Spanish and Virginia type peanuts grown in Korea roasted at 110, 120, 130 and 14$0^{\circ}C$ for 2 minutes. 1. The moisture contents of raw Spanish and Virginia type peanuts were 6.5~6.8% respectively. The crude ash and reduced sugar contents of raw Spanish and Virginia type peanuts were 2.3% and 16.5% and the crude protein content was 27.0% in Spanish type peanuts and was aproximately 1% higher than in Virginia type peanut. The protein content was 25.7%~26.7% in Virginia type peanut roasted at 110, 120, 130 and 14$0^{\circ}C$. The crude fat content of Virginia type peanut was 46.0% which was aproximately 1% higher than that of Spanish type. But four kinds of oils content were 51.3%~51.8% in Spanish type peanut roasted at 110, 120, 130 and 14$0^{\circ}C$, which was about 2% higher than those of Virginia type. 2. Amino acids existed in peanut were glutamie acid, arginine, aspartic acid, leucine, glycine, phenylalanine, proline-lysine, tyrosine, valine and isoleucine, etc mainly. But methionine and threonine contents were very low. The content of glutamic acid was the highest in 71.6-81.7mg among amino acids. Glutamic acid content of Virginia type peanut was about 12% higher than that of Spanish type peanut. Total amino acid content was 441.8mg/g in Virginia type peanut and that was 16% higher than that of Spanish type peanut. The lysine content of Spanish and Virginia type peanuts roasted at 14$0^{\circ}C$ were 24% and 13%, these were lower than those of peanuts roasted at 11$0^{\circ}C$. 3. Main fatty acids of raw Spanish and Virginia type peanut oils were oleic(40.99-46.58%), linoleic(33.21-38.82%) and palmitic acid(9.72-11.58). Linoleic acid content of raw Virginia type peanuts was 5.6% higher than that of raw Spanish type peanut. And the oleic acid content of Spanish and Virginia type peanuts roasted at 11$0^{\circ}C$, 12$0^{\circ}C$, 13$0^{\circ}C$ and 14$0^{\circ}C$ was 50-53% and 41-43% respectively. Linoleic acid content of Spanish and Virginia type peanuts roasted at same temperatures as the former was about 28-31% and 37-38% respectively. That linoleic acid content of roasted peanuts was lower than that of raw peanuts. Linoleic acid content of raw and roasted Virginia type peanut, were higher than that of Spanish type peanuts. 4. Acid value and peroxide value of oils extracted from roasted Spanish and Virginia type peanuts were much higher than those of oils extracted from raw peanuts. The maximum AVs of oils extracted from Spanish and Virginia type roasted peanuts were samples roasted at 12$0^{\circ}C$and those AVs were 0.50 and 0.63 respectively. And the maximum POVs of oils extracted from Spanish and Virginia type roasted peanuts were samples roasted at 12$0^{\circ}C$ also and those POVs were 26.8 and 32.8 meq/kg. oil respectively. Acid value and peroxide value of oils extracted from roasted peanuts were increased with increasing the roasting temperatures from 11$0^{\circ}C$ to 12$0^{\circ}C$, then decreased, while TBA values were increased continuously with increasing the roasting temperatures.

• Journal of Life Science
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• v.18 no.4
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• pp.474-481
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• 2008

This research was performed to determine the proximate compositions, mineral contents, alginic acid, antioxidative activities and amino acids of sea tangles collected from Gijang and Wando area. Crude protein and ash contents were higher in Gijang sea tangle, whereas carbohydrate and moisture were higher in Wando in general. Mineral contents of Gijang sea tangle were higher than Wando. Especially, Na and K was the most abundant in both Gijang and Wando sea tangles. Alginic acid content was almost similar in both sea tangles. The major free amino acids were glutamic acid, aspartic acid, alanine, proline and hydroxyproline in both Gijang and Wando sea tangles. Antioxidative activity of methanol extract of sea tangle was measured by using DPPH radical scavenging and SOD-like activity. DPPH radical scavenging and SOD-like activity were about 17% ($40\;{\mu}g/ml$) and 7% ($5\;{\mu}g/ml$) higher, respectively, in Wando sea tangle. When stimulate the macrophages RAW264.7 cells with lipopolysaccharide (LPS), inhibition of NO synthesis of the methanol extract was 11% higher in Wando sea tangle comparing with Gijang samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.787-795
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• 2001

For the developing natural fisheries flavoring substances using crustacea, the flavor constituents of enzyme hydrolysates from shore swimming crab (crab) and spotted shrimp (shrimp) were investigated. In taste-active compounds of both enzyme hydrolysates, total free amino acid contents of crab and shrimp enzyme hydrolysates were 5,226.7 mg% and 8,757.3 mg%, respectively. The major amino acids were taurine, glutamic acid, proline, asparagine, glycine, alanine, valine, leucine, lysine anserine and arginine. As for ATP related compounds, AMP was the principal component and small amounts of IMP was detected in both enzyme hydrolysates. In the quarternary ammonium bases, betaine was the principal component (593.8mg%), and contents of TMAO and betaine in both samples were 60.7 mg% and 850.0 mg%, 124.1 mg% and 755.9 mg%, respectively. The major components were Na, K, P and Cl in inorganic ions. The major fatty acids of both sample were 14 : 0, 16 : 0, 16 : 1n7, 18 : 1n9, 20 : 5n3 and 22 : 6n3, and composition ration of n3 polyunsaturated fatty acids of were 27.8% and 28.5%, respectively. Total 99~109 volatile compounds were detected as a cooked odor of crab and shrimp enzyme hydrolysates by SDE apparatus/gas chromatography/mass spectrometry. The volatile flavor compounds identified from cooked crab enzyme hydrolysate were composed of 6 acids, 10 alcohols, 7 aldehydes, 11 ketones, 1 ester, 5 phenols, 4 benzenes, 22 hydrocarbons, 1 furan, 21 nitrogen containing compounds and 11 micellaneous compounds. And the volatile flavor compounds indentified from cooked shrimp enzyme hydrolysate were composed of 13 acids, 10 alcohols, 6 aldehydes, 10 ketones, 3 esters, 2 phenols, 5 benzenes, 36 hydrocarbons, 1 furan, 14 nitrogen containing compounds and 8 micellaneous compounds.

• Journal of The Korean Society of Inherited Metabolic disease
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• v.18 no.2
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• pp.43-49
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• 2018

Maple syrup urine disease (MSUD, OMIM#248600) is a rare and autosomal recessively-inherited metabolic disorder that is caused by mutations in the branched-chain ${\alpha}$-ketoacid dehydrogenase (BCKDH) genes. It prevents the normal breakdown of branched-chain amino acids (BCAAs), such as leucine, isoleucine, and valine, and leads to poor feeding, lethargy, abnormal movements, seizure, and death if untreated. Here, we report the case of a Korean newborn of biochemically- and genetically-confirmed MSUD manifesting lethargy and central apnea, the acute state of which was successfully treated. The molecular genetic investigation revealed two novel heterozygous mutations (p.Ala32Phefs*48 and p.Val 130Phe) in BCKDHB, and both parents were confirmed as carriers. We emphasize the importance of early diagnosis and prompt introduction of specific treatment for MSUD in life saving and prognosis.

• Journal of Life Science
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• v.28 no.11
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• pp.1339-1346
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• 2018

In Korea, edible mushrooms are produced largely on commercial artificial media, so the annual production of spent mushroom substrate (SMS), as a by-product of the mushroom industry, is estimated at over 200 million tons. This SMS is assumed to contain abundant fungal mycelia and pre-fruiting bodies, as well as various nutritive and bioactive compounds that are presently discarded. This study examined the physico-chemical, nutritional, and enzymatic characteristics of uninoculated sterilized medium (USM) and SMS of shiitake mushrooms with the aim of developing a high-value added product from SMS. The contents of crude protein, crude lipid, and ash were higher after the third SMS harvest ($SMS-A-3^{rd}$) than in USM or $SMS-A-1^{st}$. The contents of Ca, Mg, and P in $SMS-A-3^{rd}$ were 2.95, 2.35, and 2.1-fold higher compared than in USM. No As or Cd was detected in USM or SMS. The pH, Brix, and acidity were 4.6, 20.0, and 1.4, respectively in $SMS-A-3^{rd}$, but 5.6, 6.0, and 0.0, respectively, in USM. These results suggest a highly active production of soluble components and organic acids in $SMS-A-3^{rd}$. The distinct color differences noted for USM, $SMS-A-1^{st}$, and $SMS-A-3^{rd}$ could be used as a mycelial growth indicator. Enzyme activity assays using the APIZYM system showed that SMS is a potent source of hydrolysis-related enzymes, especially esterase (C4) and ${\beta}$-glucuronidase. Our results suggested that the SMS of shiitake has a high potential for use in environmental, agricultural, and stock-breeding industries, for example, as active ingredients for sewage treatment, waste-polymer degradation, and feed additives.

• Food Science and Preservation
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• v.30 no.6
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• pp.1012-1028
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• 2023

The findings of this study confirmed the alteration of β-glucosidase activity, nutritional constituents, isoflavones, antioxidant activities, and digestive enzyme inhibition activities in soybeans during solid-state fermentation times with mycelia of Tricholoma matsutake. After nine days, the highest activity level was observed for β-glucosidase (3.90 to 38.89 unit/g) and aglycones (163.03 to 1,074.28 ㎍/g). The sum of isoflavones showed a significant decrease (3,489.41 to 1,325.66 ㎍/g) along with glycosides (2,753.87 to 212.43 ㎍/g) for fermentation, while fatty acids showed a slight increase and amino acids showed a marked increase. Total phenolic and flavonoid contents showed a corresponding increase according to fermentation times (5.58 to 15.09 GAE mg/g; 0.36 to 1.58 RE mg/g). Antioxidant and enzyme inhibition activities also increased; in particular, the highest level of scavenging activities was observed for ABTS (up 60.13 to 82.08%), followed by DPPH (up 63.92% to 71.98%) and hydroxyl (up 36.01 to 52.02%) radicals. Of particular interest, α-glucosidase (6.69 to 83.49%) and pancreatic lipase inhibition (1.22 to 77.43%) showed a marked increase. These results demonstrated that fermentation of soybeans with the mycelia of T. matsutake enhanced the nutritional and functional constituents, and the biological activities of soybeans. Thus, this fermentation technology can be used to produce a novel functional materials from soybeans.

• Korean Journal of Agricultural Science
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• v.2 no.1
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• pp.9-47
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• 1975

These experiments were caried out to study the effects of caponization and various hormone treatments upon meat production and improvement of meat quality of growing chicken. Sixtyseven days old 160 New Hampshire cockerels were treated and growth rate, carcass yield, change of weight of individual organs, meat composition and change of amino acid were measured and analysed. Otherwise change of testis and thyroid gland by hormone treatment were investigated histologically. The results obtained were as follows. 1. The effectst of caponization and hormone treatment upon meat production were; 1) Body weight of cockerels in D. E. S. group without caponization was increased. upon 96.86% than initial period and A. C. T. H. group was 104.22% but other groups and all carponization groups were lighter than those of control group. 2) Weekly body gain of D. E. S. group without caponization was best showing the significance (102.69 g) and the group with caponization were lower than those groups without caponization. 3) Carcass yield was best in Testo. group without caponization (831.2 g) and the group with caponization were lower than the group without caponization. 4) Carcass rate was highest in A. C. T. H. group with caponization and (67.22%) lowest in Testo. group without caponization (63.37%), but any significance was not recognized. 2. The effects of caponizatitn and hormone treatments upon the coposition of meat and amino acids were; 1) Any significance was not recognized between treated and untreated group about change of moisture, crude protein, crude ash and glycogen contents in meat. 2) Fat co tent in muscle in the all treated groups were higher than that of control group. 3) Extracts of group without caponization were higher than those of groups with caponization. 4) Lysin contents were highest in D. E. S. group with caponization (11. 12/ 16.0 g N) and generelly Testo. group was lower compared with D. E. S. group. 5) Histidine and Arginine contents were higher in the groups with caponization than without caponization. 6) Aspartic acid content were higher in D. E. S. group and A. C. T. H. group without depend on caponization. 7) Treonine content was higher in Testo. group without caponization and in the group with caponization and without hormone treatment compared with those of control group without caponization. 8) Serine content was decreased in the group with caponization and increased by D. E. S. and A. C. T. H treatment groups and glutamic acid was also decreased in Testo. group with out caponization. 9) Cystine content was decreased by Testo. treatment and was not appeared in Testo. group without caponization. 10) Valine content was lower in control group with caponization but significance was not recognized between other groups and control group without caponization. 11) Glycine, Alanine, Methionine. Isoleucine, Leucine, Thyrosine and Phenylalanine contents were not so difference between hormone treated groups and control group without caponization. 3. The effects of caponization and hormone treatment upon the change of organs were: 1) The weight of all organs were heaviest in D. E. S. group without caponization (18.5g) and lightest in A. C. T. H. group without caponization (155. 3g) but no significance was recognized between hormone treatment groups. 2) Heart weight was heaviest in D. E. S. group without caponization (7.46 g) and lightest in Testo. group without caponization (5.95 g). 3) Liver weight was heaviest in D. E. S. group without caponization(32.89g) and lightest in hormone untreated group with caponization(29.66g). Significance was not recognized. 4) Spleen weight was heaivest in Testo. group with caponization (3.22 g) and lightest in D. E. S. group without caponization(2.00g) in contrast with the other groups. High significance was recognized among the groups (P<0.01). 5) Cloacal thymus weight was lightest in D. E. S. group with or without caponization compared with control group without caponization. High significance was recognized among the groups. 6) Muscle fat content was not appeared in A. C. T. H. group with caponization, but it was highly increased in D. E. S. group with or without caponization. 7) Testis weight was lightest in D. E. S. group (0.38g) compared with control group (2.66g). Significance was recognized among the groups. 8) Large intestine, small intestine and cecum weight and length were heavier and longer in D. E. S. group without caponization and control group without caponization was lighter than those of hormone treated groups. 4. The effects of caponization and hormone treatment upon histological change of testis and thyroid gland: 1) The histological change of testis was significantly appeared in D. E. S. group that seminifirous tubles was slowly atrophied, the funtion of spernatogenesis was ceased, spermatocyte was changed as degeneration by pyknosis and karyorrhexis and interstitial cell was also atrophied, but in Testo. and A. C. T. H. group were similar as control group. 2) The histological change of thyroid gland in Testo. and A. C. T. H. groups without caponization were similar to that of control group without caponization, but in D. E. S. group without caponization, was changed squamously. Thyroid gland of the groups with caponization, epithelium of was atrophied and changed squamously as degeneration by pyknosis and karyorrhexis and the function of thyroid gland was slowly ceased in colloid and in hormone treated group with caponization.