• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.774-783
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• 2013

This study investigated the quality characteristics of boiled pork with different amounts (0.5, 1, 1.5, or 2%) of green tea, oolong tea and black tea extracts. Characteristics measured included approximate composition, water holding capacity (WHC), hardness, pH, Hunter's color value, total aerobic bacterial counts, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and sensory qualities. Green tea approximately contained 3.4%, 31.8%, 5.5%, and 57.7% of moisture, crude protein, crude ash, and carbohydrate, respectively. There were no significant differences with the type of tea. However, the crude fat content of green tea, oolong tea, and black tea were 1.6%, 1.0%, and 0.9%, respectively. Green tea had the highest content of crude fat (p<0.05). Boiled pork approximately contained 55.1%, 38.6%, 5.2% and 0.9% moisture, crude protein, crude fat and crude ash, respectively. The WHC of boiled pork, with tea extract added, significantly increased and there were no significant differences according to the type of tea. The hardness of boiled pork significantly increased as the amount of tea extract added increased (p<0.05). The pH of the boiled pork was not significantly different after storage for one day, but significantly decreased in control groups and boiled pork with 0.5% of any tea extract added during storage. However, in boiled pork with 1%, 1.5%, or 2% of any tea extract added, pH was not significantly different during storage. The Hunter's L and b values decreased in all boiled pork. The Hunter's a-values also decreased in boiled pork with green and black tea extract added, but increased in boiled pork with oolong tea extract added. In boiled pork with tea extract added, total aerobic bacterial counts significantly decreased as the amount of tea extract added increased during storage (p<0.05). The VBN values significantly increased during storage in all groups. TBARS values were significantly lower in boiled pork with green tea extract added, oolong tea added (at concentrations of 1%, 1.5%, or 2%), and black tea extract added compared to control groups on the first day. The sensory evaluation results showed that the color, flavor, and overall acceptance of boiled pork containing 1% of oolong or black tea extracts had the highest scores but there were no significant differences. However, taste scores were significantly different (p<0.05). These results indicate that boiled pork has improved quality characteristics with 1% of oolong or black tea extracts added.

• Korean Journal of Agricultural Science
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• v.9 no.1
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• pp.303-313
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• 1982

The study was conducted to find out the concentrations of sex hormones and the contents of metabolites in serum, and the changes of weights and tissues on ovary, thyroid gland and adrenal gland according to gestation period in rabbit. The results were summarized as follows: 1. The ovary weights were increased significantly with the time e lapse after gestation and recovered normally at 5 days after parturition. In the histological changes of ovary, the lutein cells were hypertrophied and the secretory granules were increased actively until 3 weeks after gestation, and then a trophied thereafter. 2. The thyroid gland weights at all observation times were higher than those in control group, and the significance was recognized at 1, 3 and 4 weeks after gestation. The histological features of the secretory epithelium were the hyper trophic and columnar condition stimulating the functional state from 1 week after gestation. 3. The adrenal gland weights in experimental group were recognized significantly at 4 weeks after gestation, but showed higher than those in control group at all observation times. The zona fasciculata and zona reticularis of the gland showed the slight hypertrophic condition, but the zona glomeerulosa and adrenal medulla did not find out any particular changes. 4. The serum concentrations of progesterone and LH reached a peak level at 2 weeks and 1 week after geestation respectively, and rapidly began to decline thereafter. 5. The serum concentrations of estradiol-$17{\beta}$ and FSH were not detected below 20.0 pg/ml and 1.3 mIU/ml respectively. 6. The contents of total protein and non-protein nitrogen nitrogen were decreased gradually with the time elapse after gestation, but the significant differences were recognized from 3 weeks. 7. The total lipids were not changed markedly until 3 weeks, but increased significantly at 4 weeks after gestation and at 5 days after parturition. 8. The serum cholesterol tended to be decreased until 3 weeks, but increased at 4 weeks after gestation and at 5 days after parturition. 9. The serum calcium showed a continuous decrease during the gestation period, but the significant differences were recognized at 3 and 4 weeks. The serum phosphorus also had a significant decrease at 4 weeks after gestation.

• Food Science and Preservation
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• v.20 no.6
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• pp.818-826
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• 2013

To evaluate the practical use of okara koji in soy sauce fermented with soybean koji, the okara koji was fortified with different contents (0, 50, and 100%) in soybean koji and then fermented for 90 days. The saltiness of the soy sauce was about 17.15~17.22%. The higher okara koji content showed lower net soluble solid contents of 8.73, 6.12, and 2.50%, as well as lower acidity levels of 1.09, 0.98, and 0.47%. The buffering capacity of the soy sauce decreased to 1.26-3.41 by adding higher okara koji. The protease activity was higher in the soy sauce with 50% orara koji and decreased with longer fermentation. Also, the tyrosine content peaked to 275.2 mg% after 90 days. ${\alpha}$-amylase showed higher activity in the soy sauces fortified with okara koji, which resulted in the highest total sugar and reducing sugar contents after 60 days. The total sugar and the reducing sugar in the soy source decreased after longer fermentation. The total free amino acid contents of the soy sources fortified with okara koji (0, 50, and 100%) were 41.68 mg/mL, 33.10 mg/mL, and 9.27 mg/mL, respectively. In particular, the glutamic acid contents of the three types of soy sauces were highest, and most amino acids, except for glutamine, increased during the fermentation for 90 days. The sensory evaluation, except of the saltiness and color, showed similar values in the soy sauces, except in the okara koji 100%. Thus, okara koji could be a valuable ingredient of traditional soy sauces. However, the 50% okara koji did not differ significantly from the others.

• Tuberculosis and Respiratory Diseases
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• v.48 no.2
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• pp.210-222
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• 2000

Background: Endothelin(ET) is the most potent vasoconstrictor and bronchoconstrictor. The plasma ET-1 level is elevated in patients with acute pulmonary thromboembolism(APTE). This finding suggest that ET-1 may be an important mediator in the cardiopulmonary derangement of APTE. But whether ET-1 is a pathogenic mediator or a simple marker of APTE is not known. The role of ET-1 in the pathogenesis of cardiopulmonary dysfunction in APTE(delete) was investigated through an evaluation of the effects of $ET_A$-receptor antagonist on APTE. The increase in local levels of preproET-1 mRNA and ET-1 peptide in the embolized lung was also demonstrated. Methods: In a canine autologous blood clot pulmonary embolism model, $ET_A$-receptor antagonist(10 mg/kg intravenously, n=6) was administered one hour after the onset of the embolism. Hemodynamic measurements, blood gas tensions and plasma levels of ET-1 immunoreactivity in this treatment group were compared with those in the control group(n=5). After the experiment., preproET-1 mRNA expression(using Northern blot analysis) and the distribution of ET-1(by immunohistochemical analysis) in the lung tissues were examined. Results: The increases in pulmonary arterial pressure and pulmonary vascular resistance of the treatment group were less than those of the control group. Decrease in cardiac output was also less in the treatment group. Complications such as systemic arterial hypotension and hypoxemia did not occur with the administration of $ET_A$-receptor antagonist The plasma level of ET-1 like(ED: what does 'like' mean?) immunoreactivity was increased after embolization in both groups but was significantly higher in the treatment group. The preproET-1 mRNA and ET-1 peptide expressions were increased in the embolized lung. Conclusion: ET-1 synthesis increases with embolization in the lung and may plays play an important role in the pathophysiology of cardiopulmonary derangement of APTE. Furthermore, $ET_A$-receptor antagonist attenuates cardiopulmonary alterations seen in APTE, suggesting a potential benefit of this therapy.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.627-632
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• 2009

The objective of this study was to investigate the supplementation effect of selenium on beef color stability. A total of 15 Hanwoo steers were divided into 3 groups and 2 groups were administered with 0.9 ppm of one of two organic-selenium products, Organic-Se and Se-SMC (Se-spent mushroom compost) for 4 mon. The third group was the control group, which was not with fed selenium during the same period. The result of this study showed that there was no significant difference in meat color between the control and treatments when Hunter $L^*$, $a^*$, $b^*$, chroma, hue and total color difference (${\Delta}E$) were measured after 30 min of blooming. When the oxymyoglobin (OxyMb) contents were measured after beef samples were ground and stored for 48 h at $20^{\circ}C$ in an incubator, they were 26.04%, 28.52% and 33.78% for the control, Organic-Se and Se-SMC after 14 d of storage and 12.65, 18.98 and 18.72 after 21 d of storage at $4^{\circ}C$, respectively (p<0.05). The control had a significantly higher metmyoglobin (MetMb) content than Organic-Se and Se-SMC (p<0.05). This result indicated that selenium supplementation was effective in preventing the oxidation of myoglobin(Mb) and production of MetMb and thus was able to maintain the purplish fresh red color of the meat.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.437-443
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• 2001

Gastrodia elata blume (GEB) is considered to be a useful herbal medicine in oriental countries for the treatment of headache, migraine, dizziness, childhood convulsion, epilepsy, rheumatism, hypertension, neuralgia and neurological disorders. This study was carried out to investigate the quality of bread added with the powder of GEB. The possibility of GEB wheat flour mixture as bread was studied by adding 0%, 0.5%, 1.0%, 1.5%, 2.0% of GEB powder to wheat flour. In Farinograph data, the dough stability decreased with the increase of GEB powder. Granular size of starches ranged from $36\;{\mu}m\;to\;60{\mu}m$, and the shape of them showed a long oval figure. Amylograph showed that the increase in the ratio of GEB on the doughs slightly elevated in the maximum viscosity. The loaf volume of 0.5% powder increased by 10.2% but that of 2.0% decreased by 16.8%. The moisture content was 43.57% in the control but it increased as the powder addition. The colors of crust and crumb were not significantly different among L, b and ${\Delta}E$, but 'a' value in crumb was increased as the powder addition. The addition of the powder had no significant effect on bread texture. In sensory evaluation, the moistness increased as the increase of the powder addition. The control bread was most excellent, and the bread made by mixing additives were better than just 0.5% GEB-wheat flour in terms of quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.68-76
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• 2017

Antioxidative capacities of Stachys sieboldii MIQ and 6-year-old ginseng powder were assessed after extraction with 80% ethanol, and their addition effects on quality characteristics of cookies were determined. Stachys sieboldii MIQ showed 3.12-fold higher total phenol content (TPC) and higher antioxidative capacities than ginseng based on higher values of 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, ferric reducing antioxidant capacity, and Trolox equivalent antioxidant capacity (P<0.05). The 80% ethanol extract was then fractionated with $H_2O$ (Fr. I), 30% (II), 50% (III), 70% (IV), and 100% ethanol (V). Fractions of Stachys sieboldii MIQ extract showed 2.2-fold (Fr. I)~6.1-fold (III) higher TPC and higher antioxidative capacities than ginseng extract fractions. TPC was in the order of fractions III> II> I> IV> V for Stachys sieboldii MIQ extract while in the order of fractions I~III> IV~V for ginseng extract, assuming that Stachys sieboldii MIQ contained more phenolic compounds with higher polarity than ginseng. Addition of 5% and 10% Stachys sieboldii MIQ and ginseng powder increased spread ratio in cookies compared to 100% wheat flour, and 10% addition of Stachys sieboldii MIQ resulted in the darkest and most reddish cookies. In the sensory evaluation, cookies with 5% and 10% Stachys sieboldii MIQ received higher scores for taste preference and higher overall acceptability than ginseng or control cookies. Therefore, powder of Stachys sieboldii MIQ could impart more favorable sensory characteristics as well as higher antioxidative capacity than ginseng in bakery products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1402-1408
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• 2012

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as food. In this study, antioxidant activities, proximate composition and physiochemical characteristics of mulberry pomace were evaluated and compared with those of mulberry fruit or mulberry concentrate. Mulberry fruit was pressed and filtered. The filtrate and residue were used as mulberry juice and mulberry pomace, respectively. Mulberry juice was evaporated, after which a concentrate ($24.7^{\circ}Brix$) was obtained. Moisture contents of mulberry concentrate, freeze-dried mulberry, and pomace were 68.7%, 6.03%, and 7.32%, respectively. Reducing sugar contents were 45.7% in freeze-dried mulberry, 24.5% in pomace, and 30.9% in mulberry concentrate. The pH and acidity of the three samples ranged from 5.80~5.92 and, 0.035~0.080%, respectively. Carbohydrate and crude ash contents were the highest in mulberry fruit, whereas crude protein, fat, and fiber contents were the highest in pomace. Redness of the Hunter color system was 4.7 in mulberry and 4.3 in pomace. Total phenolic content was the highest in mulberry fruit, whereas total flavonoid content was the highest in pomace. Antioxidant activities (DPPH, hydroxyl, and ABTS radical scavenging activities) were enhanced in the order of mulberry fruit> pomace> mulberry concentrate. Especially, antioxidant activities, such as DPPH and hydroxyl radical scavenging activities, of mulberry pomace were similar with those of mulberry fruit. Based on these results, freeze-dried mulberry pomace may be considered as a functional as well as an additive material for food processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.65-71
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• 2007

Five different commercial chungkukjang powders (A$\sim$E) were compared based on their physicochemical, organoleptic and functional properties. The proximate composition of the five samples ranged from 6.07 to 8.54% in moisture, 15.31 to 27.07% in crude protein, 20.19 to 24.75% in crude lipid, 34.84 to 52.41% in carbohydrate, and 3.69 to 5.26% in ash. The pH of the samples ranged from 5.58 to 6.11, and Hunter's colors showed 70.01$\sim$77.22 for L value, 0.91$\sim$4.64 for a value and 23.72$\sim$31.00 for b value depending on the product. The microbial counts were 8.16$\sim$g.60 log CFU/g for aerobic bacteria, $\sim$4.16 log CFU/g for yeasts & molds, and 1.07$\sim$3.88 log CFU/g for coliforms. The contents of reducing sugars and amino-N were 1.89$\sim$2.41% and 2.83$\sim$7.31%, respectively. Free amino acids were mainly composed of glutamic acid, valine, leucine, phenylalanine, and lysine. The amounts of total phenolics and total flavonoids were 108$\sim$302 mg% and 2.73$\sim$9.41, respectively, with some variations in the products. However, the isoflavone contents, which were composed of genistein (63.26$\sim$217.16${\mu}g/g$), daidzein (58.24$\sim$166.65${\mu}g/g$), genistin (2.66$\sim$55.68${\mu}g/g$), and glycitein (12.26$\sim$17.82${\mu}g/g$), were apparently different per product. The sensory scores for color, smell, taste and overall preference for the five chungkukjang products, which were evaluated by panels in their 20's and 30's using 7-point scoring test, ranged from 3.20 to 4.05.

• Korean Journal of Veterinary Research
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• v.2 no.1
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• pp.1-13
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• 1962

10두(頭)의 홀스타인 자우(仔牛)에 glucagon, insulin 등 홀몬과 reserpine 및 nicotine을 투여(投與)하여 그들이 췌장(膵臟)의 Langerhans 도서(島嶼)에 미치는 세포학적(細胞學的) 영향을 전자현미경(電子顯微鏡)에 의해서 연구하는 도중 거대(巨大)한 크기의 도서(島嶼)를 관찰하였다. 이 거대도서(巨大島嶼)들은 상기(上記)한 약품투여에 영향을 받지 않으며 거의 beta 세포(細胞)들로만 되어 있으므로 보통 크기의 도서(島嶼)들과의 혼동을 피하기 위하여서는 그 분포상태(分布狀態)와 세포학적(細胞學的) 및 조직학적(組織學的) 특징(特徵)을 구명(究明)하는 것이 필요하게 되어 본연구(本硏究)에 착수하였든 것이며 아울러 췌장(膵臟) 각부분(各部分)에 함유되는 Langerhans 도서수(島嶼數)의 평균치(平均値)를 산출(算出)하였다. Langerhans 도서(島嶼)는 편의상 그 크기에 따라서 직경(直徑) $200{\mu}$이하(以下)의 것을 "Regular islets" $200{\sim}500{\mu}$까지의 것을 "Intermediate islets" 그리고 $500{\mu}$ 이상(以上)의 것을 "Giant islets"라 이름지어서 구별하였다. 지금까지 알려진 최대(最大)의 도서(島嶼)는 개에서 관찰된 $333{\mu}$의 도서(島嶼)이었는데 필자는 본연구(本硏究)에서 직경 $1.395{\mu}$에 달하는 것과 기리 $2,700{\mu}$에 달하는 거대(巨大)한 도서(島嶼)들을 관찰하였다. 본연구(本硏究)의 결과(結果)를 요약(要約)하면 다음과 같다. 1. 자우췌장(仔牛膵腸) 50평방(平方)mm 면적(面積)내에 함유되는 Langerhans 도서(島嶼)의 수(數)는 평균(平均) 191개로서 다른 연구자에 의해서 보고된 수치(數値)보다 훨씬 많은 것이었다. 2. 거대도서(巨大島嶼)의 크기는 직경(直徑) $200{\sim}1,400{\mu}$이며 그 분포상태(分布狀態)는 보통 크기의 도서(島嶼)와 마찬가지로 췌장(膵臟)의 십이지장부(十二指腸部) 중간부(中間部) 및 췌장부(膵臟部)의 순서(順序)로 많이 함유되고 있다. 즉 십이지장부(十二指腸部)에는 2% 중간부(中間部) 1.8% 췌장부(膵臟部)에는 0.8%의 거대도서(巨大島嶼)가 함유되어 있으며 직경(直徑) $200{\mu}$이상(以上)의 도서평균치(島嶼平均値)는 1.53%이었다. 3. 중간대(中間大)의 도서(島嶼)와 거대도서(巨大島嶼)들은 거의 beta 세포(細胞)들로서만 되어있음으로 "중간대(中間大) beta 도서(島嶼)" 및 "거대(巨大) beta 도서(島嶼)"라고 각 각 명명하였으며 alpha세포(細胞)들이 있는 경우에는 작은 세포집합체(細胞集合體)를 이루고 도서전반(島嶼全般)에 걸쳐서 산재(散在)한다. 4. 췌장(膵臟)에 함유되고 있는 거대(巨大) beta 도서(島嶼)의 수(數)는 적지마는 보통 크기의 도서(島嶼)와 비교할때 그 용량(容量)은 막대한 것이며 따라서 insulin 분비량(分泌量)도 많을것이므로 우췌장(牛膵臟)의 insulin 분비(分泌)를 연구할 때에는 반듯이 이 사실(事實)을 고려해야 할 것이다. 5. 불규칙한 색상(索狀)의 실질세포(實質細胞)들로된 거대(巨大) beta 도서(島嶼)에는 간질결합조직(間質結合組織)이 풍부하며 그 간질(間質) 속에는 비교적 큰 혈관(血管)과 개재관양(介在管樣) 구조물(構造物)이 들어있다. 거대(巨大) beta 도서(島嶼)는 출생(出生)후 도서내외(島嶼內外)에 산재(散在)하고 있는 외분비도관세포(外分泌導管細胞)들의 증식(增殖)에 의해서 발생(發生)하며 그 크기도 증대(增大)하는 것으로 믿어진다. 6. 거대(巨大) beta 도서(島嶼)의 beta 세포(細胞)들은 현저한 Golgi 장치(裝置)와 비대(肥大)한 핵소체(核小體) 및 포상핵(胞狀核)등의 세포학적(細胞學的) 특징을 가지며 이것은 거대(巨大) beta 도서(島嶼)가 보통 크기의 Langerhans 도서(島嶼)에 비하여 더 활발하게 insulin을 분비(分泌)한다는 것을 시사(示唆)하는 것이다.