• Journal of Life Science
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• v.18 no.12
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• pp.1686-1692
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• 2008

This study was performed to investigate the effects of the chitosan oligosaccharide administration on the improvement of the lipid compositions, blood glucose and enzyme activities in the serum of hypercholesterolemic rats fed the experimental diets for 5 weeks. Concentrations of total cholesterol, atherosclerotic index, LDL, LDL-cholesterol, free cholesterol, cholesteryl ester ratio, triglyceride (TG), phospholipid (PL) and blood glucose in serum were higher in the hypercholesterolemic group (group CW) and cholesterol+chitosan oligosaccharide administration group (group CCW) than those in the control group (group BW, basal diet+water). But the concentrations of total cholesterol, atherosclerotic index, LDL, LDL-cholesterol, free cholesterol, cholesteryl ester ratio, TG, PL and blood glucose in serum were lower in the group CCW than those in the CW, whereas the ratio of HDL-cholesterol concentration to total cholesterol and HDL-cholesterol concentration in the group CCW were higher than in the group CW. The activities of alkaline phosphatase (ALP) and aminotransferase (AST, ALT) in serum were lower in the group CCW than in the hypercholesterolemic group CW. From the above results, it was suggested that chitosan oligosaccharide administration was effective in the prevention and improvement of the lipid level, blood glucose and enzyme activities in serum of hypercholesterolemic rats.

• Journal of Life Science
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• v.19 no.12
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• pp.1794-1801
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• 2009

This study was conducted to examine the effects of soluble collagen peptides extract supplementation on the improvement of blood glucose, lipid components and enzyme activities in the sera of streptozotocin (STZ, 55 mg/kg BW, IP injection)-induced diabetic rats fed on experimental diets for 5 weeks. The concentrations of blood glucose, total cholesterol, atherosclerotic index, LDL, LDL-cholesterol, free cholesterol, cholesteryl ester ratio, triglycerides (TG) and phospholipids (PL) in serum were remarkably higher in the diabetic group (group SW) and STZ (IP)+collagen peptides extract supplementation group (group SFW) than those in the control group (group CG, basal diet + water). However the concentrations of blood glucose, total cholesterol, atherosclerotic index, LDL, LDL-cholesterol, free cholesterol, cholesteryl ester ratio, TG and PL in serum were lower in the SFW group than in the SW group, whereas the ratio of HDL-cholesterol concentration to total cholesterol and HDL-cholesterol concentration in the SFW group were higher than in the SW group. The activities of alkaline phosphatase (ALP) and aminotransferase (AST, ALT) in serum were lower in the SFW group than in the diabetic SW group. The results shown above suggest that soluble collagen peptides extract supplementation effectively improves blood glucose, lipid compositions and enzyme activities in the sera of STZ induced diabetic rats.

• Journal of Life Science
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• v.29 no.12
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• pp.1351-1357
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• 2019

This study investigated the effect of plant oil emulsion as a replacement for animal fat on the quality characteristics of low-fat pork patties. Pork patties were manufactured using a pork fat control (CON) and olive (OPP), soybean (SPP), and canola (CPP) oil emulsions. Replacing animal fat with the plant oil emulsions increased the moisture content and decreased the fat content of the patties as compared to those with pork fat. The water holding capacity and cooking yield, and the moisture and fat retention of the patties were significantly increased, and the diameter reduction and shrinkage ratio decreased with the plant oil replacements. The color parameters of the samples were affected by the addition of the plant oil emulsions, and higher L^* and a^* values were observed in CON. The b^* value of the raw pork patty was highest in OPP, and palmitic acid was the most abundant saturated fatty acid. In terms of unsaturated fatty acids, oleic acid was highest in CON, OPP, and CPP, and linoleic acid was highest in SPP. Hardness, cohesion, and chewiness were no different among the samples, although higher springiness was observed in the pork patties with added plant oil emulsions. The taste, flavor, and palatability of the OPP and CPP patties were higher than in the CON and SPP groups. Fat replacement with plant oil emulsion therefore had a positive effect on the quality characteristics of the pork patties, and due to reduced saturated fatty acids, the end-product provides the healthy low-fat option desired by consumers.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.924-929
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• 2004

Quality characteristics of functional bread added with different concentrations of potato juice and processed by basic formulation were investigated. Specific volume and baking loss of bread added with 20% potato juice (potato juice : water = 20 : 80) were the highest. Moisture and crude protein contents increased with increasing content of potato juice, while crude lipid content decreased. Lightness (L value) and yellowness (b value) of bread decreased with increasing content of potato juice, while redness (a value) increased. Texture measurement showed springiness, cohesiveness, and brittleness increased with increase of potato juice content. Highest sensory scores for color (p < 0.001), flavor, and taste (p < 0.05) were obtained from bread added with 20% potato juice, while appearance (p < 0.01) and texture (p < 0.01) of control bread were highest. Glycoalkaloid contentsof bread added with 50 and 100% potato juice were 2.85 and 5.79 mg%, respectively.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1193-1198
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• 2003

The effects of preferment levels prepared with lactic acid bacteria isolated from kimchi on the quality of white pan bread were studied. The aim was to investigate how preferment influenced the baking-technological, textural, and sensory properties of white pan bread. During the process of making white pan bread, the pH decreased as the preferment levels increased, whereas the titratable acidity increased. The loaf specific volume increased from 4.66 to $5.59\;cm^3/g$ as preferment content increased from $10%{\sim}25%$. The moisture content and water activity of the bread ranged from 40.77 to 41.49%, and 0.961 to 0.966, respectively, indicating that no appreciable differences were related with the preferment levels (p<0.05). The textural characteristics of white pan bread were highly correlated with the amount of preferment added. White pan bread containing preferment showed a decrease in hardness and gumminess, and an increase in springiness. The color of white pan bread was not significantly different from that of the control. In sensory evaluation, the values for volume, springiness, and umami were highest in the white pan bread with 20% preferment, and the sour and umami tastes increased with the amount of preferment.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.60-65
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• 2013

This study investigated the quality changes of French fries when cooked under a lower pressure than the ambient atmosphere. This was derived from the concept of boiling point depression of water under reduced pressure. The pressure during the frying process was controlled at measures of 760 mmHg, 560 mmHg, 360 mmHg, or 160 mmHg. The frying apparatus was manufactured to cook foods up to $200^{\circ}C$ and to have a valve to control the pressure. French fries were cooked at $180^{\circ}C$ for 4 minutes. After each pressure level was achieved, the French fries were dipped into a frying oil bath and cooked for 4 minutes. The quality changes, including moisture content, starch gelatinization, textural and sensory properties of the French fries were measured. The moisture contents were decreased at all 4 pressure levels after frying. Starch gelatinization was not significantly different among the samples. The hardness of French fries cooked at 160 mmHg was the best. In addition, the sensory properties including brown color, taste, and crispiness of French fries cooked at 160 mmHg was the best. The overall preference was higher when the frying pressure was lower.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.805-811
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• 2012

This study was carried out in order to optimize the manufacturing condition of fried garlic flakes as well as to investigate the physicochemical properties of the flakes. Fried garlic flake samples were prepared as follows: garlic was sliced by a thickness of 1.5 mm, 2.0 mm, 2.5 mm, which were measured by a thickness gage. The samples were fried in vegetable oil under different temperatures of $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$. The compression strength depending on the height (h) was measured in order to find the thickness effect by the rheometer (force control: 50 N, h: 3.25 mm). Moreover, the sample with 1.5 mm thickness showed crisp phenomena of the split compared with the crush shape of the 2.0 mm and 2.5 mm thick samples. The result of strength for time dependence showed a sample with a thickness of 1.5 mm, which was measured 5~9 times more than the 2.0 mm and 2.5 mm thick samples. We thought the reason that the 1.5 mm sample had less response power equivalent to compression force than the other samples. Alliin has been found to affect the immune responses in the blood, it is a derivative of the amino acid cysteine and is also quite heat stable. The LC system with a UV detection at 210 nm consists of a separation on a Zorbax TMS column and isocratic elution with water and ACN as a mobile phase. The alliin contents of raw and fried garlic flake under $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$ were 18.10 mg/mL, 14.0 mg/mL, 11.6 mg/mL and 11.1 mg/mL, respectively. The decrement of alliin content under different temperature was a small quantity hence, we confirmed that the increasing manufacturing temperature was not affected by the alliin content. Examining for the particle structure of fried garlic flakes by a polarization microscope, the color of the sample treated at $160{\sim}170^{\circ}C$ was pure yellow. Furder, the fiber shaped particle, which has an effect on the tough texture, almost did not appear compared to the different temperature conditions. Finally, the sensory test for the preference of fried garlic flake under different conditions was carried out and the scores for various sensory characteristics were surveyed. According to the physicochemical measurements and sensory evaluation, we confirmed that the optimum manufacturing condition of fried garlic flake was 1.5 mm thick at a temperature of $160{\sim}170^{\circ}C$.

• Applied Biological Chemistry
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• v.49 no.4
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• pp.298-303
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• 2006

The biological and antioxidative activity of Phellinus linteus extracts from gradient ethanol concentrations were examined. The phenol contents of Phellinus linteus(28.36 mg/100 ml) was higher in the 80% ethanol extracts than other extracts. Electron donation ability on DPPH of 80% and 90% ethanol extracts(94.12% and 94.14% inhibition) from Phellinus linteus were the highest. The antioxidant activity against water soluble materials of Phellinus linteus ethanol extracts showed totally high inhibition rates above 80%, especially in 80% and 90% ethanol extracts, they showed each 94.12% inhibition and 94.14% inhibition. The inhibition against ABTS [2,2azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical decolorization of 80% ethanol extracts was the highest as 96.2%. The antioxidant protection factor (PF) against lipid soluble materials was the highest in 80% ethanol extracts as 1.69 PF, and TBARS of 80% and 90% ethanol extracts were lower as $1.15{\times}100{\mu}M$ and $1.21{\times}100{\mu}M$ than control($1.95{\times}100{\mu}M$. Angiotensin converting enzyme and xanthine oxidase inhibitory activity of 80% ethanol extracts from Phellinus linteus was higher as 95.10%, 85.07% than other extracts. The results to analized of simple phenolic compounds of Phellinus linteus ethanol extrcts with HPLC showed that they were procatecuic acid, caffeic acid and coumaric acid.

• Applied Biological Chemistry
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• v.43 no.1
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• pp.52-56
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• 2000

The influence of the 2-(4-(6-chloro-2-benzoxazolyloxy)phenoxy)-N-phenyl- propionamide derivatives on the herbicide activities against rice plant with pre-emergence and post-emergence in down land were examined and the structure activity relationship (SAR) were analyzed by Free-Wilson and Hansch method. In pre-emergence, the SAR approach is shown that the optimal, $({\pi})_{opt}=0.91$, hydrophobicity with electron donating effect of the ortho substituted mono substituents and 2,3,4-substituted three substituents were found to be contribute the herbicidal activity. Whereas, in post-emergence, the optimal, ({\pi})_{opt}=0.50$, hydrophobicity with electron withdrawing effect of meta substituted mono subsituents and 2,3-substituted two substituents were found to be contribute the herbicide activity. The herbicide activities with post-emergence more increase than that of pre-emergence. It is assumed from the SAR equations that the 2-methyl-3-methoxy-4-cyano group substituent is selected as the most lowest herbicide activity against rice plant with post-emergence in green house. The hydrolysis reaction was proceeded through nucleophilic addition-elimination (Ad_{Nu-E})$ with the orbital control between LUMO of substrate and HOMO of water molecule. And molecular electrostatic potential (MEP) of none (H) substituent was discussed.

• Korean Journal of Environmental Agriculture
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• v.39 no.1
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• pp.50-57
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• 2020

BACKGROUND: Biochar is used in various environmental fields, such as water quality and soil restoration, and affects soil fertility and nutrient cycling. Also, when crops are grown on biochar-applied soil, their characteristics may be affected. Biochar is used especially with commercial vegetable seedlings. METHODS AND RESULTS: The objective of this study was to determine the effects of biochar content in seeding mixes on early growth of lettuce (Lactuca sativa L.), Chinese cabbage (Brassica rapa L.), and red pepper (Capsicum annuum L.). Treatments consisted of a control (0: 10, ratio of biochar to seeding mixes (w/w)), 1: 9 (biochar 10%), 3: 7 (biochar 30%), 5: 5 (biochar 50%), and 7: 3 (biochar 70%). The biochar was made from risk husk and had a C/N ratio of 104. As the mixing ratio of biochar increased, pH increased whereas EC and nitrogen content decreased. The highest phosphorus content was with the treatment of 30% biochar, while there were significant increases in the weight of lettuce seedlings and concentrations of T-N, P₂O₅, K₂O, MgO, and Na with the treatments of 30% and 50% biochar. Although the weight of Chinese cabbage seedlings increased with the treatment of 10% biochar, the increase was not statistically significant. Also, there was an increase in the weight of red pepper seedlings with the treatment of 30% biochar, but the increase was not statistically significant. With increases in the biochar mixing ratio, the K₂O concentration of red pepper seedlings increased, but the concentrations of P₂O₅, CaO, MgO, and Na decreased. It was believed that this was because of absorption inhibition by calcium-phosphate formation in the seeding mixes owing to increased pH. CONCLUSION: In conclusion, adding biochar to seeding mixes is considered to be an important mean for growing healthy vegetable seedlings. More field experiments are needed to verify the effect of biochar on vegetable crop growth over the entire growing season.