• Applied Biological Chemistry
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• v.24 no.1
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• pp.67-73
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• 1981

This study was conducted to investigate the nutritional value of germinated barley with animal experiment. Fourthyeight weanling albino rats, which were divided into 8 groups, were fed during 4 weeks. The feed intake, energy intake, FER (feed efficiency ratio) and growth rate were slightly high in the casein supplemented groups and were significantly high in the rice and casein supplemented groups. But there was no a significant difference between the barley and germinated barley groups. A higher PER (protein efficiency ratio) was shown in the rice and casein supplemented groups. It was induced that mixed cereal protein increase the PER compared to simple cereal protein. Low apparent digestibility of the diet and of the protein were found in barley and germinated barley groups compared to standard and rice groups. But apparent digestibility of protein in germinated barley groups were markedly increased by the supplementation of 5% casein or supplementation of rice and casein. From this result it was concluded that germinated barley has a nutritional effect on increasing protein digestibility when added enough amount of animal protein.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.179-180
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• 2001

두부는 대두의 염용성 단백질을 추출, 응고시켜 만든, 동양의 식생활에는육류 단백질을 대체하는 가장 중요한 단백질 급원 식품이다. 두부는 다른 두류가공품에 비해 인체에서의 이용효율이 높고, 제조 공정 중 소화에 저해가 되는 조섬유질 등이 제거되어 소화율도높다. 또한 영양가가 우수하며, 다른 곡류에 많이 결핍되어 있는 필수 아미노산이 내재해 있을 뿐 아니라, 가격 면에서도 저렴한 등 다양한 장점을 지니고있다. (중략)

• Journal of Sericultural and Entomological Science
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• v.34 no.1
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• pp.41-48
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• 1992

Dissolution and degradation of the parasporal crystal proteins produced from B. thuringiensis var. kurstaki, B. thuringiensis var. dendrolimus and B. thuringiensis var. aizawai were investigated. SDS-polyacrylamide gel electrophoresis analysis showed that the crystals contained major protein with molecular weight of approximately 134 kDa for B. thuringiensis var. aizawai 143 kDa for B. thuringiensis var. kurstaki and 149 kDa for B. thuringiensis var. dendrolimus, respectively. Crystals of three other strains were incubated alkali solutions at various pH or gut juice of Silkwarm Bombyx mori, Fall webworm Hyphantria cunea, and Common Cabbage worm Pieris rapae. When crystals of these strains were solubilized by alkali solutions, no major differences among strains B. thuringiensis could be detected. Among the strains studied, crystal protins (130-66 kDa) consist of protease resistant polypeptides in the 45-66 kDa size range when treated with gut juice of three insect species.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1310-1314
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• 2012

Gastrointestinal digestibility of new proteins inserted in the food supply is a significant parameter for assessing the safety of GM foods based on the assumption that digestive stability is undesirable. In this study, we performed in vitro digestion of CP4EPSPS, a new protein, expressed in genetically modified (GM) soybean in order to evaluate its digestibility in three different ratios of simulated gastric fluid with preheating. Ratios of GM soybean to simulated gastric fluid were 2:2, 2.5:1.5, and 1.5:2 and preheating was conducted at $100^{\circ}C$ for 5 min. Electrophoresis and Western blotting were used to confirm changes in soybean protein patterns and CP4EPSPS gene expression after in vitro digestion. At ratios in which the amount of gastric fluid was equal to (2:2) or relatively higher than that of soybean (1.5:2), no CP4EPSPS (47.4 kDa) protein was detected after 15 seconds of simulated gastric fluid incubation, the earliest time interval evaluated. However, when the ratio of GM soybean to gastric fluid was 2.5:1.5, CP4EPSPS was detected in 5 min and gradually decreased according to time. After preheating, no CP4EPSPS protein was detected after 15 seconds under all conditions. From these results, we concluded that the digestibility of CP4EPSPS in simulated gastric fluid increased upon preheating. Accordingly, we suggest that it is important to account for the ratio of gastric fluid to GM food in in vitro digestibility assessment models of GM food.

• Journal of Aquaculture
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• v.5 no.1
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• pp.1-7
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• 1992

Digestion rates of protein, carbohydrate, and lipid in the two kinds of extruding processed soybean meals, heated (H-SBM) and raw (R-SBM), were tested for evaluate the effectiveness of soybean meal in the rainbow trout diet. The relation between digestion rate of protein and trypsin inhibitor (TI) was also determined. The protein digestion rate of both H-SBM and R-SBM were increased up to $95{\%}$ by extruding process compared to the none treated soybean meal. The digestion rate of carbohydrate in R-SBM was increased by extruding process whereas the one in H-SBM was not. The activity of trypsin inhibitor was almost diminished by the extruding process and digestion rate of dietary protein was improved. However, the reason of this improvement was not clear whether caused by the deactivation of trypsin inhibitor.

• Monthly Duck's Village
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• s.86
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• pp.57-61
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• 2010

이번 연구는 아플라톡신 $B_1(AFB_2)$의 독성이 오리의 생산성, 체내 기관, 간 효소 활성도, 외관상 소화율, 영양소 소화율에 미치는 영향을 알아보기 위한 것이다. 1일령의 육용오리 90마리를 3개의 처리군으로 나눠 10마리씩 펜에서 사육하였다. 그룹1은 일반 사료를 급여하였고, 그룹 2와 3은 각각 아플라톡신 $20{\mu}g/kg$, $40{\mu}g/kg$이 포함된 오염된 쌀을 섞어 6주 동안 급여하였다. 그 결과 아플라톡신에 오염된 사료를 섭취한 그룹의 증체량과 사료 섭취량이 감소하였고, 사료요구률(feed to gain ratio), 간, 신장, 췌장의 무게가 높은 것으로 나타났다. 알라닌 아미노전이효소(ALT, serum alanine aminotransferase)와 혈중 아스파라진산 아미노전이효소(AST, aspartate aminotransferase)의 활성도도 아플라톡신 오염 그룹에서 유의성을 보이며 높았다. 아플라톡신 오염 그룹의 오리들의 십이지장에서 채취한 단백질 분해효소, 키모트립신, 트립신(이자액에서 분비되는 단백질 분해효소), 전분 가수 분해효소 등 소화효소의 활성도가 증가한 반면, 조단백질의 외관상 소화율은 유의성있게 낮은 것으로 나타났다. 이는 아플라톡신에 오염된 사료로가 오리의 생산성과 영양소의 외관상 소화율을 감소시키고 십이지장 내용물의 소화효소활성을 변화시킨다고 볼 수 있다.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.995-1000
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• 1996

The present study was attempted to preprare calcium-fortified soymilk using proteases to improve calcium intolerance of soymilk protein and to evaluate its nutritional properties. The protease from Bacillus polymyxa was chosen as an enzyme source because it produced the least bitter taste and calcium-aggregation of soymilk among various enzymes. The optimum treatment time was 10 minutes at $50^{\circ}C$ for the best result. In vitro protein digestibility of calcium-fortified soymilks was comparable with that of control soymilk. Calcium in the digested soymilks was mostly in the ionic form and the amount of ionic calcium increased in accordance with the amount of fortified calcium in soymilk. This suggests that fortified calcium in the soymilk is bioavailable.

• Korean journal of applied entomology
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• v.34 no.2
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• pp.95-99
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• 1995

Acid phosphatase(AP) of he aphid, Megoura crassicauda and the major component of the lady beetle's artificial diet, fresh chicken liver, was adapted as a model protein to study the digestion of diet proteins in the midgut of Harmonia axyridis. The lady beetle did not secrete its own AP into the lumen of the midgut. The aphid and the live chicken liver had AP which was still alive in enzymatic activity from the extract of the lumen of the midgut of the lady beetle. The digestive ability of the lady beetle on proteins turned out to be different depending on food sources. In the lumen of the midgut of the lady beetle, though most of AP of live chicken liver lost its activity withtin 12 hours, that of M. cassicauda kept strong enzymatic activity up to 24 hours.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.603-608
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• 1994

This study was undertaken to find out the effect of phytate on the protein digestibility of various soybean foods, including soy milk, bean curd, curd residue, cheongkukjang, soy sauce, and soy paste. The phytate content of soybean was 2.4%, which decreased to 0.2%, 0.7%, and 0.4% in soy milk, bean curd, and curd residue, respectively, and to 0.2% and 1.0% in soy sauce and soy paste, respectively. The phytate/protein ratio was not correlated with protein digestibility by pepsin whereas the ratio was highly correlated with pancreatin digestibility (p<0.01, r= -0.73). According to SDS-PAGE for the soluble protein fractions, soaked bean showed an alteration in soluble components and bean curd residue exihibited newer low molecular weight bands. Fermented soy products showed no protein band, likely due to degradation.

• Journal of Aquaculture
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• v.10 no.3
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• pp.327-334
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• 1997

This study was conducted with Israeli strain of common carp to determine apparent protein, lipid and gross energy digestibility coefficients and apparent calcium and phosphorus availabilities of the following feedstuffs : steam-dried white fish meal (WFM-S), flame-dried white fish meal (WFM-F), brown fish meal (BFM), soybean meal (SBM), corn gluten meal (CGM), sesame meal (SSM), wheat flour (WFL), brewer's yeast (BY) and monocalcium phosphate (MCP). Test diets consisting of a 70:30 mixture of refoernce diet to test ingredient were utilized with chromic oxide as an external indicator. Fecal collection was made during 10 days before the end of feeding trial lasted for 27 days. The best weight gain and feed utilization were found in fish fed MCP containing test diet. Protein digestibility was high for most ingredients, ranging from 81.2% for BY to 91.9% for SBM, with the exception of SSM which was 77.6%. Lipid digestibility coefficients ranged 74% for CGM to 85.8% for two kinds of white fish meal. Digestible energy coefficients were generally high for fish meals, ranging from 77.4% for WFM-S to 81.3% for WFM-F, whereas those for plant feedstuffs were significantly (P<0.05) lower, from 64.5% for CGM to 70.6% for BY. Phosphorus availability from fish meals was variable with a low of 6.6% for WFM-F and a high of 13.6% for WFM-S. Phosphorus availability from SBM and BY was 7.3% and 57.2%, respectively. Calcium and phosphorus availabilities from MCP were 84.6% and 80.6%, respectively. These results provide more precise information concerning nutrients and energy utilization of Israeli strain of common carp and will allow ingredient substitutions in practical diet formulations based on levels of availabile protein and phosphorus.