• Korean Journal of Plant Resources
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• v.34 no.2
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• pp.177-185
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• 2021

The purpose of this study was to compare the chemical properties of the bokbunja distributed in Korea with the content of the bioactive substance ellagic acid. The bokbunja was Rubus coreanus group and Rubus occidentalis group were compared, domestic bokbunja and import bokbunja were compared. In bokbunja, free sugar was 30.89 ± 0.7 mg/g of Rubus coreanus and 29.05 ± 0.87 mg/g of Rubus occidentalis. and 27.28 ± 7.4 mg/g of domestic bokbunja and 21.58 ± 6.73 mg/g of import bokbunja. The free amino acids was 4.50 ± 0.08 mg/g of Rubus coreanus and 5.05 ± 0.08 mg/g of Rubus occidentalis. and 4.13 ± 1.09 mg/g of domestic bokbunja and 3.75 ± 0.31 mg/g of import bokbunja. Validation of the ellagic acid method was confirmed by comparing the retention time and spectrum of the standard and extract using HPLC. The calibration curve (R²) showed linearity of 0.9999. As a result of analyzing the ellagic acid content of each extraction solvent, DMSO and methanol mixture extracts were high, and Rubus coreanus was 2.56 mg/g and Rubus occidentalis was 3.16 mg/g, which was not significantly different (p < 0.05) In addition, the ellagic acid content of domestic bokbunja and import bokbunja was 2.83 mg/g and 2.99 mg/g, which was not significantly different (p < 0.05).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.6
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• pp.678-684
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• 2001

In Korea, the conger eel, Conger myriaster and sea eel, Muraenesox cinereus have been eaten as a sliced raw ash meat for a long time. This study was carried out to compare the food component and sensory differences of the conger eel and sea eel as a sliced raw fish meat. The yield and ash content of conger eel were slightly higher than those of sea eel, and no significant differences in moisture, crude protein and crude lipid. The major fatty acids of conger eel were 16:0 ($19.9\%$), 18 : 1n-9 ($36.1\%$) and 22: 6n-3 ($8.3\%$), while those of sea eel were 16:0 ($24.0\%$), 16: 1n-7 ($12.1\%$) and 18:1n-9 ($21.9\%$), The contents of (n-3)-fatty acids were low in all of the two samples. The contents of total amino acid in the conger eel and sea eel were 19,147.2 mg/100 g and 18,527.1 mg/100 g, respectively. The major amino acids of two samples were aspartic acid, glutamic acid and lysine. The chemical score in protein of conger eel was higher about $6\%$ than that of sea eel, and the Ca and P contents of conger eel were also higher than those of sea eel. Although the nutritional value of conger eel as a sliced raw fish meat was generally higher than that of sea eel, the sensory scores in taste and texture of conger eel were lower than those of sea eel.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.3
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• pp.260-267
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• 2001

The biochemical composition and antioxidative activity of marine microalgae were investigated for the effective utilization of marine resources. Two species of marine microalgae, Nannochloris oculata (N. oculata) of Chlorophyceae and Phaeodactylum tricornutum (P. tricornutum) of Bacillariophyceae, were selected. Because these species showed the high growth rate and easy to continuous culture. The contents of crude protein, lipid, and carbohydrate were $54.91\%,\;11.29\%,\;and\;10.15\%$, for N. oculata and $38.07\%,\;13.19\%,\;and\;7.13\%$, for P. tricornutum, respectively. Glutamic acid was the highest concentration for both species. Galactose (3,712.02 mg/100g), fucose (1,966.03 mg/100g), and glucose (1,814.35 mg/100g) were the major carbohydrates for N. oculatae, and glucose (5,295.45 mg/100g) and mannose (841.34 mg/100g) were for P. tricornutum. K (12,906.86 mg/100g), Mg (1,039.15 mg/100g), Ca (882.57 mg/100g) and Fe (747.20 mg/100g) were the major minerals for N. oculata, and K (11,718.65 mg/100g), Ca (2,003.32 mg/100g), Mg (1,570.84 mg/100g) and Fe (552.58 mg/100g) were for P. tricornutum. In the composition of nucleotides, ADP ($4.77{\mu}mol/g$) was the highest in N. oculata and hypoxanthine (11.74{\mu}mol/g) in P. tricornutum. Large amount of linoleic acid (18: 2, $\omega-6$) was contained in N. oculata. In contrast 16: 1 ($\omega-7$) and 20: 5 ($\omega-3$) were major fatty acid in P. tricornutum. The antioxidative activities of organic solvent extracts of two microalgae were measured by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay method. The chloroform extract obtained from P. tricornutum was identified to be the most effective in DPPH radical scavenging activity.

• Korean journal of applied entomology
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• v.59 no.3
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• pp.265-275
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• 2020

In this study, we analyzed the nutritional ingredients of drone pupae (16^th to 20^th instar old) to evaluate the value of bee products and provide basic data for product diversification, and the extracts prepared using these pupae were tested for physiological activity. According to the analysis of the general ingredients of the freeze-dried powder of these bee pupae, the moisture, crude protein, crude fat, and crude ash was 1.69 ± 0.07%, 48.52 ± 0.20%, 23.41 ± 0.14%, and 4.05 ± 0.02%, respectively. Vitamin C and vitamin E were 14.92 ± 0.52 mg/100 g and 6.06 ± 0.11 mg α-TE/100 g, respectively. Regarding minerals, the highest content of K (1349.13 ± 34.57 mg/100 g) and P (1323.55 ± 43.85 mg/100 g) was observed and Ca and Fe were 55.43 ± 1.51 mg/100 g and 5.49 ± 0.19 mg/100 g, respectively. The fatty acids of the water extracted freeze-dried pupae powder accounted for approximately 59.62 of saturated fatty acids and 40.38 of unsaturated fatty acids, and high-quality fatty acids such as palmitic acid (C16:0) was 35.49 ± 0.08 and oleic acid (C18:1, n-9) was 35.91 ± 0.22 (g/100 g total fatty acids). The total amino acid content was 38.99 ± 2.63 g/100 g and the free amino acid was a total of 5129.04 mg/100 g, of which 1257.68 mg/100 g was proline and 759.12 mg/100 g glutamic acid. The DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity of the drone pupae extract showed values of 0.8 for distilled water extract, 3.2 for 50% EtOH extract, 6.4 for 70% EtOH extract, and approximately 90% for 32 ㎍/mL for 100% EtOH extract. These results suggest that the main compound contributing to the antioxidant activity is a polar compound, and it is highly likely to be a low-molecular protein or a free amino acid. In conclusion, the honey bee drone pupa is excellent as a food resource and can be utilized as a new functional material for food and functional food.

• Food Science and Preservation
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• v.21 no.6
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• pp.892-902
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• 2014

The quality characteristics of Takju were investigated according to the different rice varieties and mixing ratio of Nuruk for the advanced quality of Takju. The yeast was selected by alcohol-producing ability. Then a liquid starter was prepared using brewing fungi (Aspergillus luchuensis 34-1 and Lichtheimia ramosa CN042), and rice Nuruk was manufactured with two rice types (Chucheong and Hanareum). The quality characteristics of Takju were investigated based on the rice type and the mixing ratio of A. luchuensis 34-1 and Lich. ramosa CN042 (1:0, 0:1, 1:1, 1:3). S. cerevisiae Y268 showed an alcohol yield of $9.3{\pm}0.33%$ at a 0.3% concentration in the YPD broth medium, and the rice Nuruk with A. luchuensis 34-1, regardless of rice type, was confirmed to have a higher enzyme activity and physiochemical property than Lich. ramosa CN042. According to the quality analysis of Takju, the physiochemical property was increased for the fermentation period, and the acidity differed by type of fungi and rice. The quality of Takju was changed with the composition differences of organic acid and free amino acid by rice type and mixing ratio. As a result of the sensory evaluation of Takju, the preference for it was increased with the Hanareum and A. luchuensis 34-1, respectively. Thus, this study shows the possibilities for activating the industry of traditional liquor by improving the Nuruk and Takju manufacturing technique.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.687-694
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• 2012

$Jeot-gal$ is a traditional Korean fermented seafood with a salt concentration of 15~20%. However, today's consumers prefer low-salted foods as they have become aware that high levels of salt cause hypertension and diabetes. In this study, the quality characteristics and shelf-life of low-salted squid $Jeot-gal$ were investigated at different fermentation temperatures and salt concentrations. The shelf-lives of 3%-salted squid $Jeot-gal$ fermented at -1, 4, and $10^{\circ}C$ were 45, 31, and 23 days, respectively, whereas those of 5%-salted squid $Jeot-gal$ were 52, 36, and 25 days. The DPPH radical scavenging activity of the ethanol extract of squid $Jeot-gal$ was stronger than that of the water extract. However, the other antioxidative activities, such as hydrogen peroxide and hydrogen peroxide radical scavenging activities, as well as enzyme inhibitory activities were very low at 20 mg/mL of water and ethanol extracts. Based on the results of the sensory evaluation, the quality of low-salted fermented squid $Jeot-gal$ was almost similar to that of commercial squid $Jeot-gal$ with a high salt concentration.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.425-430
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• 2002

Physicochemical properties of chicken feet gelatin produced under acidic and alkaline conditions were investigated. Amino acid content of chicken feet gelatin was different from that of commercial gelatin due to the differences in raw materials and production process. Yield and hardness of chicken feet gelatin reached maximum at 24 h under acidic condition and at 1 week under alkaline condition, respectively. As the soaking period increased, viscosity and clarity increased under acidic condition, while decreased under alkaline condition. Color of the acid-treated chicken feet gelatin gel was more desirable than that of the alkali-treated on based upon L, a, b values. From gel permeation chromatography of the chicken feet gelatin, 12 subunits were detected. The amount of high molecular weight subunits, which is related to viscosity and hardness, of the alkali-treated chicken feet gelatin was twice as much as that of the acid-treated one.

• Environmental Analysis Health and Toxicology
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• v.17 no.1
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• pp.73-80
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• 2002

Pyruvate dehydrogenase phosphatase (PDP)와 kinase는 당대사시 해당과정에서의 대사 산물인 pyruvate를 acetyl CoA로 만들어 구연산 회로로 진입시켜 주는 효소인 pyruvate dehydrogenase complex (PDC)의 활성을 조절하는 중요한 효소이다. PDP의 catalytic subunit는 PDC의 dihydrolipoamide acetyltransferase (E2), PDP regulatory subunit (PDPr), 그리고 칼슘 결합 도메인 등으로 구성되어 있는 것으로 추측되어지고 있다. 본 연구에서는 그 구조와 기능과의 상관관계를 알아보기 위해 PDPc를 E. coli JM101에서 발현시켜 순수 정제 후 단백분해 효소를 이용한 제한적 가수분해 방법을 이용해 그 구조와 기능과의 상관관계에 대해 연구하고자 하였다 정제된 PDPc는 trypsin, chymotrypsin, Arg-C 그리고 elastase를 이용하여 3$0^{\circ}C$ 그리고 pH 7.0에서 제한적으로 분해시켰으며 각 분해산물의 아미노 말단의 아미노산 배열을 분석하였다. 그 결과 PDPc는 trypsin, chymotrypsin, elastase에 의해 N-terminal의 50 kD과 C-terminal의 10 kD의 두개의 분해산물을 만들었으며, Arg-C에 의해 50kD의 분해산물은 약 35kD와 15kD으로 더 가수분해가 되었다. 이러한 결과로 볼 때 PDPc는 앞에서 추측한데로 세개의 주요한 기능적 도메인으로 이루어져 있음을 알 수 있었다 또한 C-terminal의 10kD은 PDPc의 활성에는 영향을 주지 않는 것으로 밝혀졌으나 다른 도메인의 기능은 더 연구가 되어져야 할 것으로 생각된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1759-1766
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• 2013

In this study, the optimal conditions for salmon hydrolysate using squid liver and compositional properties of hydrolysate were investigated. The optimal conditions were $55^{\circ}C$, pH 5.5 and 0.66~0.67% (w/w) in the ratio of squid liver to acidic and thermal treated salmon muscle. The free amino acid of hydrolysate from the acidic treated salmon muscle was higher than that of hydrolysate from the thermal treated salmon muscle, while the total amino acid and mineral were high in the acidic treated salmon muscle. Furthermore, cadmium of hydrolysate from the thermal denatured salmon muscle was below 2 ppm, and has an acceptable level as potential ingredient. The distribution of peptide molecular weight was 40.0% for 1.0~9.5 kDa, 6.7% for 0.5 kDa, and 47.4% of others in hydrolysate from the thermal treated salmon muscle. Both hydrolysates did not show any toxicity against the HepG2 cell line for up to $200{\mu}g/mL$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.384-388
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• 2001

In order to investigate regional variation of food component in the top shells, Omphalius pfeifferi capenteri, caught from Jeju, Sogwipo, Hallim and Songsan, Jeju island, Republic of Korea, food sanitary (heavy metal and volatile basic nitrogen), nutritional (mineral, total amino acid contents, fatty acid composition), taste (extractive nitrogen) components and sensory evaluation (color, texture and taste) were measured. From the result of the contents of heavy metal and volatile basic nitrogen, the top shell might not invoke health risk in using food source, The extractive nitrogen contents of top shell were $343.0\~385.4\;mg/100\;g$. The amounts of total amino acids were $12.5\~13.2\;g/100\;g$, and the major compound among them were glutamic acid, proline and aspartic acid. The major compound among mineral were sodium, calcium, potassium and magnesium. In fatty acid composition, polyenes with essential component or healthy functionality such as 20:4n-6, 20: 5n-3 and 22: 5n-3 were the major components. But, lipid content was extremely small. Judging from the results of chemical and sensory evaluation described a above, food components were not different among top shells caught from various area.