• 한국약용작물학회지
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• 제17권4호
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• pp.266-272
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• 2009

Cinnamyl alcohol dehydrogenase (CAD, EC 1.1.1.95), catalyzes the reduction of hydroxycinnamaldehydes to give hydroxycinnamyl alcohols, or "monolignols," the monomeric precursors of lignin. Lignins are important components of cell walls and lignified secondary cell walls play crucial roles in long distance transport of water and nutrients during plant growth and development and in plant defense against biotic and abiotic stresses. Here a cDNA clone containing a CAD gene, named as PgCAD, was isolated from a commercial medicinal plant Panax ginseng. PgCAD is predicted to encode a precursor protein of 177 amino acid residues, and its sequence shares high homology with a number of other plant CADS. The expression of PgCAD in adventitious roots and hairy roots of P. ginseng was analyzed using reverse transcriptase (RT)-PCR under various abiotic stresses such as salt, salicylic acid, wounding and chilling treatment that triggered a significant induction of PgCAD at different time points within 2-48 h post-treatment. This study revealed that PgCAD may help the plants to survive against various abiotic stresses.

• Asian-Australasian Journal of Animal Sciences
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• 제28권3호
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• pp.405-410
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• 2015

The objective of this study was to evaluate the effects of sequential applications of ${\varepsilon}$-polylysine (EPL) or lauramide arginine ethyl ester (LAE) sprays followed by an acidic calcium sulfate (ACS) spray on inoculated chicken carcasses to reduce Salmonella (Salmonella enterica serovars including Salmonella typhimurium and Salmonella enteritidis) contamination during 6 days of storage ($4.4^{\circ}C$). Secondly, reductions of the resident microflora were studied on uninoculated chicken carcasses following the sequential application of the treatments, chilling and 10 days of storage at $4.4^{\circ}C$. The treatment of Salmonella inoculated carcasses with 300 mg/L EPL followed by 30% ACS (EPL300-ACS30) sprays reduced Salmonella counts initially by 1.5 log cfu/mL and then by 1.2 log cfu/mL (p<0.05) following 6 days of storage at $4.4^{\circ}C$. Likewise, 200 mg/L LAE followed by 30% ACS (LAE200-ACS30) treatment reduced initial Salmonella counts on poultry carcasses by 1.8, 1.4 and 1.8 log cfu/mL (p<0.05), respectively, after 0, 3, and 6 days storage. Immediately after the treatments, EPL300-ACS30 and LAE200-ACS30 both reduced Escherichia coli counts significantly by 2.6 and 2.9 log cfu/mL, respectively. EPL300-ACS30 and LAE200-ASC30 were effective in lowering psychrotroph counts by 1 log cfu/mL on day 10 when compared to the control and distilled water treatments. This study demonstrated that EPL300-ACS30 and LAE200-ACS30 were effective in reducing Salmonella on inoculated chicken carcasses both after treatment and during the storage at $4.4^{\circ}C$ for up to 6 days. In addition, reductions in psychrotroph counts indicated that these treatments might have the potential to increase the shelf-life of poultry carcasses.

• Journal of Dairy Science and Biotechnology
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• 제24권1호
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• pp.53-63
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• 2006

Nano and micro capsulation (NM capsulation) involve the incorporation for nanofood materials, enzymes, cells or other materials in small capsules. Since Kim D. M. (2001) showed that a new type of food called firstly the name of nanofood, which means nanotechnology for food, and the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability applications for this nanofood technique have increased in the food. NM capsules for nanofood is also utilized to mask odours or tastes. Various techniques are employed to form the capsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion and rotational suspension separation. Each of these techniques is discussed in this review. A wide variety of nanofood is NM capsulated - flavouring agents, acids, bases, artificial sweeteners, colourants, preservatives, leavening agents, antioxidants, agents with undesirable flavours, odours and nutrients, among others. The use of NM capsulation for sweeteners such as aspartame and flavors in chewing gum is well known. Fats, starches, dextrins, alginates, protein and lipid materials can be employed as encapsulating materials. Various methods exist to release the ingredients from the capsules. Release can be site-specific, stage-specific or signaled by changes in pH, temperature, irradiation or osmotic shock. NM capsulation for the nanofood, the most common method is by solvent-activated release. The addition of water to dry beverages or cake mixes is an example. Liposomes have been applied in cheese-making, and its use in the preparation of nanofood emulsions such as spreads, margarine and mayonnaise is a developing area. Most recent developments include the NM capsulation for nanofood in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization. New markets are being developed and current research is underway to reduce the high production costs and lack of food-grade materials.

• Journal of Plant Biology
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• 제31권4호
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• pp.299-307
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• 1988

The electron transport activities of choloroplasts isolated from hte detached rise (Oryza sativa L. cv. Chucheong) leave stored under low temperature(4$^{\circ}C$) with light illumination were investigated to understand the role of light in the low temperature inhibition of photosynthesis in the chilling-sensitive plants. Chlorophyll content of the detached leaves upon incubation at 28$^{\circ}C$ and 4$^{\circ}C$ in the dark was also measured. The rice seedlings were grown with Hoagland medium in the growth chamber of 28$^{\circ}C$ temperature and 400 ft.c fluorescent light with the photoperiod of 16 h. Although chlorophyll content of the detached leaves stored in the dark declined by 61.7% after 28$^{\circ}C$ treatement, there occurred only 5.2% decrease of chlorophyll with 4$^{\circ}C$ treatment. Low temperature treatment(4$^{\circ}C$) for 6 days brought about decreases in total photosystem(PS II＋PS I) activities by 35.2% and 73.6% in te presence and absence of light, respectively, while after 28$^{\circ}C$ treatment of the detached leaves for 6 days in the dark there was only 27.6% decrease in PS II＋PS I activity. PS II activities were also decreased by 35.6% and 72.2% in the light and dark, respectively. PS I activities were decreased slightly, however, by 7.6% and 16.2% in the light and dark, respectively. Investigations into DPClongrightarrowDCPIP and NH2OHlongrightarrowDCPIP activities revealed that low temperature inhibition of PS II activities was not due to the inactivation of the water oxidation capacity at low temperature. It was concluded that light protects the electron transport activities of isolated rice chloroplasts from the inhibitory effect of low temperature in the detached leaves.

• 한국축산식품학회지
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• 제34권2호
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• pp.185-191
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• 2014

This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire ${\times}$ Landrace ${\times}$ Duroc (YLD), Yorkshire ${\times}$ Chester White ${\times}$ Yorkshire (YCY), and Yorkshire ${\times}$ Berkshire ${\times}$ Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at $0^{\circ}C$ for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p<0.05), and the YCY bellies had the highest moisture contents (p<0.05). Water holding capacity (WHC) of the loins from YCY were higher than the other crossbreds (p<0.05). Shear force values of the YBD loins were higher than the others (p<0.05). The TBARS values of YCY loins were significantly lower than the others at 0 d, but the difference disappeared after 14 d of storage. Sensory scores of YLD were ranked higher than the YCY or YBD in both the loins and bellies (p<0.05). The relatively high sensory values of YLD crossbred pork could be explained by the better WHC, the low shear forces, and the higher fat contents. The results indicated that the meat qualities could be altered by three-way crossbreeding.

• 한국축산식품학회지
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• 제29권1호
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• pp.55-61
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• 2009

The objective of this study was to examine the effects of high and low chilling temperature on the water-holding capacity (WHC) and tenderness of hot-boned breast meat of broiler chickens. Breast meat was obtained from 32 broiler chickens within 15 min post-mortem (PM), and then divided into two groups. One group was chilled at $-1^{\circ}C$ and the other group was stored at $30^{\circ}C$ for 3 hr, and then all the samples were chilled at $2^{\circ}C$ until 24 hr PM. During the storage, their physicochemical characteristics were tested at 15 min, 3 hr and 24 hr PM. These included pH, R-values, cooking losses, sarcomere length, MFI, and shear force of the breast meat, none of which was different (p>0.05) between the two temperature treatments at $-1^{\circ}C$ and $30^{\circ}C$. However, sarcomere length was shortened more at $-1^{\circ}C$ than at $30^{\circ}C$, MFI was larger at $30^{\circ}C$ than at $-1^{\circ}C$, drip loss was greater at $30^{\circ}C$ than at $-1^{\circ}C$, and WHC was lower at $30^{\circ}C$ than at $-1^{\circ}C$(p<0.05). In brief, in terms of yield and tenderness, broiler breast meat stored at $-1^{\circ}C$ was superior to that stored at $30^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• 제19권6호
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• pp.898-904
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• 2006

Effects of sodium bicarbonate (SBC) injection on meat quality and functionality of porcine M. longissimus lumborum were investigated. Fifteen pigs ($100{\pm}5kg$) were randomly selected at a commercial slaughter plant. After slaughtering the loins were dissected from the carcass before chilling at approximately 30 minutes post mortem. The loins were divided into four cuts for sample treatment, and SBC of 0.25 M, 0.40 M and 0.75 M was injected (2% w/w) using a syringe. As SBC injection level was increased, muscle pH increased significantly (p<0.05). SBC injection decreased lightness ($L^*$) values on the surface of muscle. Moreover, with injection of SBC, drip loss %, cooking loss % and shear force were significantly (p<0.05) decreased, whereas WHC and $Na^+$ content were significantly (p<0.05) increased. From panel testing of uncooked pork loin, no significant differences (p>0.05) were found in aroma, off-flavor and drip between injection of SBC at different levels and the control, although color and acceptability were significantly lower (p<0.05) in control pork loin compare with injection of SBC at 0.75 M. In cooked pork loin from the panel test, aroma, flavour, off-flavour and juiciness were found to be similar (p>0.05) on all treatments, but tenderness and acceptability were significantly higher (p<0.05) with injection of SBC at 0.75 M than for control loin. Myofibrillar protein solubility of muscles treated with SBC was significantly (p<0.05) higher than that of the control, although no significant differences (p>0.05) were found in sarcoplasmic protein solubility between the treatments. These results indicated that SBC injection into pre-rigor porcine M. longissimus lumborum could improve ultimate pork quality characteristics such as meat color, water-holding capacity, and could inhibit muscle protein denaturation due to an increase in muscle pH.

• Asian-Australasian Journal of Animal Sciences
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• 제21권6호
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• pp.903-911
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• 2008

The effects of salt and bicarbonate solution on overall meat quality in beef biceps femoris muscle were investigated with the application of chilling and freezing conditions. Muscles were injected to a target of 120% of original meat weight with a solution containing 1.2 M sodium chloride, 0.25 M sodium bicarbonate and 0.1% ascorbic acid (pH 7.2). Half of the meat samples, considered as chill treatment and chill control, were stored at $4^{\circ}C$ up to five days; while the other half, frozen treatment and frozen control, were kept in a freezer at $-20^{\circ}C$ for seven days. Compared with untreated control, treated meats had higher water holding capacity (p<0.05), lower drip loss (p<0.05) and lower shear force (p<0.07) with higher overall acceptability (p<0.05) in sensory evaluation. Morphological observations demonstrated smooth and gummy meat surface due to the solubilization of myofibrillar proteins and the distortion of connective tissue in treated raw meats; and in the case of cooked meat, treatment caused the fragmentation of myofibrils, which might be responsible for a lower shear value in salt-bicarbonate treated beef biceps femoris muscle.

• 한국작물학회지
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• 제34권s02호
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• pp.96-114
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• 1989

There are several meterorolgical stresses in the winter cereal crops. Among these stresses, cold injury is one of the most important stresses for wheat and barley production in Korea. The reduction in grain yield of the wheat and barley due to cold injury has occurred almost every year in Korea. The objective of the study was to get the basic information in relation to the cold injury and to detect the method minimizing the damage of cold injury. When the air temperature was the ranges of -13$^{\circ}C$ to -15$^{\circ}C$, the soil temperature at the crown part of the plant was very stable, whereas in the ranges of -2$^{\circ}C$ to -3$^{\circ}C$ the soil surface temperature was more unstable and cold than air and subterranean temperatures. The different parts of the plant in wheat and barley possess the different levels of cold hardiness. In comparison to the cold hardiness of plant parts, the leaf and crown are the less sensitive to cold injury than root and vascular transitional zone. The type and extent of stress is determined by the redistribution pattern of water during freezing. These types from freezing processes were three types: a) Equilibrium freezing pattern b) Non -equilibrium freezing pattern, c) Non-equilibrium freezing pattern typical of tender tissues. Cold hardiness in wheat plants were more harder than barley plants at vegitative stage, but inverted at the reproductive stage. Injuries by low temperature during the seasons of barley cultivation in Korea were occured mainly in four stage; in the first and third stage, frost injury occurs, the second stage, freezing injury, and the fourth stage, chilling injury.

• 대한약침학회지
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• 제12권1호
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• pp.43-51
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• 2009

Objective : The purpose of this study is to present the standard for practical application of ginger herbal pharmacopuncture Material and Methods : We refer to ancient literatures and the recent papers for ginger. Conclusions : The following results have been obtained 1. The effect of ginger(Zingiber officinale Roscoe) is to "release exterior", "balance nutrient & defensive qi", "resolve phlegm", "arrest coughing", "warm the lungs". So ginger herbal pharmacopuncture can be applied to treating fever, chilling sign, headchae, snuffle and gasping cough due to cold affection and treating the symptoms like sputum and asthma that be revealed by pulmonary disease. 2. The effect of ginger is to "warm spleen and stomach", "arrest vomiting" "promote normal flow of water". So ginger herbal pharmacopuncture can be applied to treating nausea, vomiting, abdominal distension and diarrhea due to phlegm & dampness and treating edema. 3. The effect of ginger is to eliminate blood stasis. So ginger herbal pharmacopuncture can be applied to treating contusion, blood stasis, sprain and gynecologic disease. 4. Ginger can treat myalgia and pain due to wind-damp and have anti-inflammatory effect in pharmacology. So ginger herbal pharmacopuncture can be applied to treating disease of joint, ligament and muscle. 5. Ginger can resolve phlegm and resuscitate. So ginger herbal pharmacopuncture can be applied to treating unconsciousness. But, treating incipient cardiovascular accident, it needs to call your special attention to the danger of blood pressure increase. 6. In pharmacology, ginger is effective for antitumor, antioxidant effects and activating immunocyte. So ginger herbal pharmacopuncture can be applied to treating broadly varieties of tumor and allergic disease.