• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2000.12a
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• pp.29-34
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• 2000

산업 발달에 따라 날로 많은 식품들이 새롭게 개발되어지고 있다. 또한 이와 병행해서 식품으로 인한 알레르기 발생 빈도도 날로 증가하고 있으며 그 증상 또한 점차 심화되고 있는 것이 세계적인 추세이다. 우리나라도 예외는 아니어서 일반 알레르기 환자뿐 아니라 식품으로 인한 알레르기 환자들이 점차 증가됨이 보고되어지고 있다. 농산물 시장의 수입개방이후 우리나라에는 많은 해외 농산물이 수입되어지고 있으며 그 중 작년 한해의 경우 총 수입 농산물의 10%를 넘는 유전자 재조합 농산물이 우리나라에 수입되어진 것으로 통계 보고되어졌다. 이러한 관점에서 알레르기 환자의 증가와 새로운 식품 (특히 유전자 재조합 식품)의 증가에는 서로 관련성이 있을 것으로 추측되어지고 있어 (새로운) 식품에 대한 알레르기성의 예측과 관리가 필요한 실정이다. 이에 몇몇 발표된 유전자 재조합 식품에 관련된 알레르기성 검사 논문들과 실험실에서 이루어진 연구 결과들을 중심으로 유전자 재조합 식품의 알레르기 위험성에 대해 알아보고자 한다. 일반적으로 식품의 단백질이 알레르겐(allergen)으로 작용하기 위해서는 먼저 소화효소에 의해 분해되어지고 장에서 흡수되어져서 immunopotent cell에 의해 process 되어 immune system에 present 되어져야 한다. 따라서 단백질로 인한 알레르기 반응은 그 단백질의 자연적 형태 뿐만이 아니라 소화 효소에 분해된 단편들의 구조 또는 다른 알레르겐 단백질과의 유사 구조로 인한 교차 반응에 의해 발생함을 기억해야 한다. 식품 단백질 중 어떤 단백질이 알레르겐으로 작용하는가에 대한 특이성 조사에 많은 관심이 집중되어지고 있지만 아직까지는 대략 다섯 개 정도의 일반적인 특성으로서 요약되어질 수 있다. 그러나 이러한 대략의 특성에 적용되지 않는 식품 알레르겐도 많음을 잊어서는 안 될 것이다. 알레르겐으로 작용하는 식품 단백질의 일반적 특성 1. 좋은 수용성 2. 식품내에 많은 부분을 차지하는 주 단백질이 주 알레르겐으로 작용 3. 단백질내에 하나 이상의 IgE-binding site 존재 4. 위장액에 대한 저항성 5. 10～70 kDa 크기 유전자 재조합 기술이란 말 그대로 유전자를 인위적으로 새롭게 조합하는 기술로 이전의 기술로는 불가능했던 유전적 변형을 농작물과 동물에 가능하게 했으며 이로 인해 유전적으로 변형된 식용 동식물의 개발이 가능하게 되었다. 새로운 유전인자를 개체에 삽입함으로 새로운 단백질이 발현 될수 있고 그로 인해 1) 해충과 질병에 대한 저항성 증가, 2) 화학 제초제에 대한 새로운 저항성 부여, 3) 식품의 저장성 향상, 4) 식품의 영향적 보충/향상 등의 이점을 얻을 수 있다 (표 1). 세계적으로 유전자 재조합 된 새로운 농산물의 재배는 날로 증가추세에 있으며 그 중에서 가장 많은 부분을 차지하는 농산물로 soybean을 들 수 있으며 (표 2) soybean을 중심으로 그 알레르기성의 변화가 연구 조사된 몇 가지 예를 살펴보고자 한다. (표 3)에 요약된 soybean중 첫 번째 경우는 재초제에 대한 저항성을 높여주기 위해 Agrobacterium에 존재하는 EPSPS라는 단백질을 콩에서 발현하도록 찬 유전자 재조합 된 콩의 경우이다. 이 콩의 경우에는 첫째. 이전된 새로운 단백질 EPSPS가 다른 여러 식물에 이미 존재하고 있는 단백질로서 우리가 이미 이러한 식품을 섭취할 때 이 단백질도 같이 섭취해오고 있었다는 점, 둘째. 이 단백질이 소화액 분해 실험에서 짧은 시간내에 분해가 되었다는 점, 셋째. 재조합 된 콩과 자연 콩이 성분 분석에서 차이를 나타내지 않았다는 점, 네 번째. 쥐를 통한 다양섭취 실험에서 아무런 이상 반응이 없었다는 점등의 결과를 기준으로 알레르기에 대한 개별 검사 없이 안전한 콩으로 결론짓고 있다. 영양성을 높이기 위해 Brazil nut에서 methionine 함량이 풍부한 2s albumine을 콩에서 발현하도록 한 두 번째 유전자 재조합 콩의 경우 이전된 단백질 때문에 Brazil nut에 알레르기 반응을 일으키는 알레르기 환자들을 조사한 결과 역시 재조합 된 콩에도 알레르기 반응을 일으켰다는 보고이다. Brazil nut에서 콩으로 이전된 단백질이 Brazil nut에서의 알레르기성을 그대로 유지한 점을 볼 때 새로운 단백질이 어디에서 유래하는가가 중요함을 잘 보여준 연구이다 세 번째 콩의 경우 역시 영양성을 높여주기 위해 corn에서 10 kDa과 HSZ 단백질을 콩에서 발현하도록 유전자 재조합했는데 이 콩의 경우는 알레르기 환자들이 유전자 재조합 된 콩과 자연 콩에 반응의 차이를 나타내지 않았다는 결과 보고이다. 위의 세 실험 결과들을 종합해 볼 때 무엇보다도 새롭게 발현된 단백질이 원래 어떤 성질을 갖고 있으며 어디에서 유래했는지가 알레르기성 조사에 중요한 역할을 한다 할 수 있겠다. 또한 유전자 재조합된 식품들은 알레르기 환자들을 위해 표기되어져야 할 것인데 이를 위한 알레르기성 검사 실험은 공공단체를 통해 이루어져야 할 것이며 환자들마다 알레르겐으로 작용하는 단백질의 인식부위(epitope)가 다를 수 있기 때문에 적어도 10명 이상의 알레르기 환자들이 조사되어져서 검사가 이루어져야 할 것이다. 환자들의 혈청을 통한 in vitro 실험에서는 ELISA, RAST, immunoblotting과 같은 검사 방법들이 적용될 수 있고, 그 결과가 음성인 경우에 그 다음 단계로 in vivo 실험에서는 직접 환자의 피부반응검사 (skin prick test)나 DBPCFC (double-blind placebo-controlled food challenge) 검사 방법을 통해 확인되어져서 이 모든 경우가 음성인 경우와 하나라도 양성인 경우를 구별하여 식품에 표기함으로 알레르기 환자들의 유전자 재조합 식품에 대한 안전성이 보장되어져야 할 것이다.

• Journal of Animal Environmental Science
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• v.16 no.2
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• pp.99-108
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• 2010

The principal objective of this study was to investigate the cooling effects of geothermal heat pump system (GHPS) in farrowing house. A total of 96 sows were allocated to 2 pig housings (GHPS and conventional housing) with 48 for four weeks in summer season. During the experimental period of four weeks, the highest outside temperature observed was approximately $34.1^{\circ}C$, GHPS decrease indoor temperature of pig housing up to $30.9^{\circ}C$, but conventional pig housing was similar to outside temperature. Dust concentrations (maximum 61.4%) of particulate matter less than $10{\mu}m$ (PM 10) in GHPS-housing were lower than the conventional housing. GHPS showed no signigicant difference in carbon dioxide emission, whereas the ammonia gas concentration was significantly decreased in GHPS-housing compared to that of conventional housing. Sows in GHPS-housing showed significantly lower respiratory rate than those of the control group. GHPS did not affect hormone level, litter size and birth weight, but weaning weight of piglets was influenced by GHPS. Feed consumption of sows was significantly increased in GHPS-housing compared to the conventional hosing. These results suggest that GHPS decrease dust concentration, ammonia gas emission and indoor temperature of pig housing and may affect performance in sows and weaned piglets.

• Journal of Animal Science and Technology
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• v.48 no.5
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• pp.699-708
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• 2006

Ground rice, barley and corn were fed separately to the ruminally cannulated Hanwoo (Korean native cattle) for comparing their in situ and in vitro degradabilities, microbial growth, pH and gas production. It has been found that nearly all the dry matter (DM) and organic matter (OM) in barley and rice disappeared during 24 hr suspension in the rumen, but those in corn were only reduced by around 67%. Water soluble DM and OM fractions(‘a’), ranked from highest to lowest was corn, then rice and finally barley, but the order was reversed for content ‘b’, degradable fraction during time ‘t’. Judging by the degradation parameter of ‘b’ fraction, degradation rates per hour of DM and OM for barley were 38.3% and 37.2% respectively, significantly higher than those for rice (7.7% and 5.6%) and corn (4.1% and 1.3%). In general, results obtained from in vitro degradability of DM and OM were lower than those from in situ trials, but the ranking order of degradability was in agreement between both trials. In particular, ground rice has relatively lower in vitro microbial growth than corn or barley, but exhibited higher gas production. In addition, in vitro microbial growth of ground rice increased with up to 12 hr of incubation period, thereafter experienced a decrease with extended incubation time. pH of in vitro solution of rice decreased following 9 hr of incubation but gas production increased rapidly during the same period. From the results of DM and OM degradabilities and pH changes of in vitro solution with incubation time, it is concluded that rice represents a good source of energy for stability of rumen fermentation.

• Journal of The Korean Society of Grassland and Forage Science
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• v.24 no.3
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• pp.253-260
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• 2004

The purpose of this study is to discuss the ways to evaluate the effectiveness of storage sections of the round bale silage of fresh rice straw (RS). This study evaluated, the changes of the fermentation characteristics and chemical composition of the different sectors of the RS after a certain period; a month later after the bailing, samples of three different RS (bale one, bale two, and bale three) were taken according to the three different sectors (top, center, and the bottom) of the bale. According to the findings of this study there was no significant difference in the RS's chemical composition content among the different sectors (top, center, or the bottom) of the bale. The possible reason for this is believed that on the basis of different sectors of the bale, the moisture (the water soluble nutrient) movement didn't occur and was locked in and couldn't escape, because the dry matter content of the rice straw was as high as $70\%$. After immediately harvesting the paddies, using the fresh rice straw to produce RS at the same time when the dry matter content is in between $26{\sim}40\%$, the chemical composition was found to be of a good quality. Accordingly, it is recommended that when the dry matter content is in between $35{\sim}45\%$, in order to produce RS with the fine chemical composition of 'Yonchon' region, bailing should be done simultaneously with the harvesting of paddies, before the first frost appears.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.225-231
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• 2002

This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice powder. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p〈0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p〈0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p〈.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.1-7
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• 2002

A study on the seafood consumption was conducted from 1902 adolescent students (1110 boys and 792 girls) attending middle or high school to assess the attitude and degree of satisfaction for seafood being served in the school lunch program and ultimately to promote greater seafood consumption. A self-administered questionnaire was used to record the results. The results were as follows: Sixty percent of the respondents appeared to like or not to be reluctant to seafood. The main reasons for favoring seafood were its nutritious effect and taste. On the other hand, the reason for disliking seafood was due to its peculiar smell. In terms of cooking methods, the subjects preferred raw, fried, and grilled seafdod, whereas they disliked salt-fermented, seasoned and stewed dishes. The highly preferred seafood were crab, shrimp, tuna and squid. Only 6.6% of middle school students (MS) and 3.7% of high school students (HS) liked the seafood served in school lunch program, whereas the others responded 'so so'or disliked it. The reasons for disliking seafood being served in school lunch program were poor taste (14.7% of MS, 23.5% of HS), lack of freshness(6.3% of MS, 13.9% of HS) and unattractable cooking methods(3.4% of MS, 11.1% of HS). To promote seafood consumption in school lunch program, subjects anticipated the taste improvement (37.7% of MS, 48.5% of HS), use of a variety of seafood (19.8% of MS, 24.0% of HS) and cooking methods(12.6% of MS, 22.4% of HS). Above results suggested that further efforts are needed to provide preferred cooking methods and seafood items as a way of increasing seafood acceptability.

• Journal of Life Science
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• v.27 no.10
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• pp.1111-1120
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• 2017

This study was conducted to select pepper lines that were tolerant to excessive water injury among the pepper germplasm and investigate the genetic characteristics of those lines to contribute to the breeding of pepper cultivars with stable productivity in abnormal weather. Each of the tolerant and susceptible lines went through immersion treatment, and differentially expressed genes between them were analyzed. The tolerant line showed increased expression of the CA02g26670 gene, which is involved in the CONSTANS protein pathway and regulation of flowering by day length, but it exhibited decreased expressions of CA01g21450, CA01g22480, CA01g34470, CA02g00370 and CA02g00380. The susceptible line showed increased gene expressions of CA02g09720, CA02g21290, CA03g16520, CA07g 02110, and CA12g17910, which are involved in the inhibition of proteolytic enzyme activity, DNA binding, inhibition of cell wall-degrading enzyme, and inhibition of nodulin, respectively. Meanwhile the expressions of CA02g02820, CA03g21390, CA06g17700 and CA07g18230 decreased in the susceptible line, in relation to calcium-ion binding, high temperature, synthesis of phosphocholine and cold stress, respectively. The expressions of genes related to apoptosis and peroxidase increased, while that of CA02g16990, which functions as a nucleoside transporter, decreased in both the tolerant and susceptible lines. Based on the different gene expressions between the tolerant and susceptible lines, further studies are needed on breeding abiotic stress-tolerant lines.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.141-146
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• 1994

As a foundational study for processing persimmon leaves tea, the physico-chemical characters were investigated in persimmon leaves from Chungdo Bansi, Sagoksi, Kyungsan Bansi and Hiratanenasi during growth. Flesh weights increased rapidly until the middle of May and then decreased slightly. Moisture contents decreased continuously from $79{\sim}81%$ at the beginning of May during growth. Water soluble tannin contents reached $1.55{\sim}2.25%$, maximum values at the middle of May and at the beginning of June, and increased again at the middle of July and then decreased. Contents of catechins, precursor of condensed tannin, indicated $12{\sim}27\;mg%$ at the middle of May and reached $17{\sim}34\;mg%$, maximum values at the middle of June. Contents of catechin were low in order of (+)-catechin, (-)-epicatechin, (-)-epicallocatechingallate, (-)-epigallocatechin and (-)-epicatechingallate. Sugars present in persimmon leaves were composed of sucrose, glucose, fructose, raffinose and mannitol. Sucrose increased continuously, glucose and fructose decreased during growth. Raffinose content was less than 0.1%. Glucose and fructose took more than 90% until the beginning of May, and then sucrose took up $60{\sim}80%$ of total sugar contents. Total vitamin C contents indicated maximum values at the middle of May and at the beginning of June in Chungdo Bansi, Sagoksi and Kyungsan Bansi, maximum vaule at the middle of July in Hiratanenasi. From the basis of these data It was suggested that proper period for picking persimmon leaves prior to processing persimmon leaves tea was from the middle of May to the beginning of June. Since maximum values for most of chemical components occurred at the middle of May and at the beginning of June and persimmon leaves thicken after the middle of June.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.181-189
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• 1983

A study on the qualify changes of fish meat during drying and storage has been carried out with filefish meat. Filefish meat was dried in a forced air dryer at 40 and $55\%$ for 20 hours with an air velocity of 0.4 m/sec under different conditions of relative air humidities in the range of 10 to $50\%$. The dried fish meat was stored at $30^{\circ}C$ in chambers with constant relative humidities controlled by the use of conditioned air stream passing through the saturated salt solutions. The qualify of filefish meat was evaluated with the brown color densities developed by lipid oxidation and Maillard reaction. Changes of viable cell count during drying and storage were also discussed. The predominant reaction for the brown color developed during the study period was the lipid oxidation. The lipid oxidation rate during drying at constant temperature was appreciably affected by water activities at the drying surfaces of filefish meat during the falling drying rate period. The lipid oxidation rate was the slowest under the condition of the relative air humidity of around $30\%$. In samples stored at water activity of 0.33, the lipid oxidation rate was retarded remarkably in comparison with the samples with lower or higher water activities. The addition of $1\%$ table salt, $1.5\%$ D-sorbitol and $6\%$ sucrose slightly lowered the water activity with the slowest lipid oxidation rate. Such additives resulted the increase of the water soluble brown color densities, which seemed due to the increase of mobility of the water soluble substances by the result of the increase of equilibrium water content. Microflora of the samples immediately after drying consisted of ca. $30\%$ of coccus types, ca. $65\%$ of rod types and ca. $5\%$ of molds and yeasts. During the storage of the samples with a water activity of 0.76, the ratio of the coccus types to the total microflora was increased remarkably while that of the Gram negative non-spore rod types was decreased. The ratios of the Gram positive rod types, molds and yeasts during the storage were nearly constant.

• Journal of Science and Technology Studies
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• v.6 no.2 s.12
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• pp.131-183
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• 2006

The Korean genetics and genomics reveal a firm willingness to participate in and contribute to the production of creative scientific knowledge at a world level at present, though they have short past histories of introduction from the Western counterparts and those of education for the next generations. But the Korean genetics and genomics have been developed in a fragmented and biased manner. By reconfiguring the various research projects of genomics into the Genome Project of Korea, which reflect a worldly trend in life science, but have been established in a scattered fashion in Korea, and incorporating some neglected areas of genetics, such as human genetics and theoretical and population genetics which can be reconstructed in a new way, a genetics-genomics research system can be formulated on the multi-tiered perspective of concept, knowledge, and institution, while the system being a subsystem of the national research system of life science in Korea. Innovation can be pursued in the systematic practice through a culturalist strategy. The culturalist strategy with the practice based on the research system consists of 1) intensification of fundamentalness of genetics and genomics, 2) advancement of communitarianism in geneticist-genomicist community, 3) research on the cultural bio-species along with the promotion of scientific arts and culture, and 4)formation of the Korean science studies of genetics-genomics and the diffusion of the knowledge produced. The first two strategy components are the ones that intends to bring out changes in the structural aspect of the scientist community in Korea. The third is the one that attempts to magnify the interface between the scientist community and the Korean society at large and increase its connectivity between both, while the fourth is the one that has an intentionality toward the Korean society outside of the scientist community. This culturalist strategy is intended to increase the cultural constructivity of the genetics-genomics research system in Korea.