• Food Science and Preservation
• /
• v.30 no.1
• /
• pp.146-154
• /
• 2023

To develop a multi-functional ingredient, the bioconversion of katsuobushi protein was optimized using Bacillus subtilis HA and Lactobacillus plantarum KS2020. The Dendropanax morbiferus extract (DME) culture with protease activity (102 unit/mL) was prepared by B. subtilis with 2% glucose and 1% skim milk through one day of alkaline fermentation. Katsuobushi protein was effectively hydrolyzed by the DME culture at 60℃ for 3 hours, resulting in a tyrosine content of 156.85 mg%. Subsequently, a second lactic acid fermentation was carried out with 10% monosodium glutamate (MSG) using L. plantarum KS2020 to produce higher levels of GABA. Following co-cultivation for three days, DME exhibited a pH of 8.3 (0% acidity). After seven days, the viable cell count of L. plantarum increased to 9.33 CFU/mL, but viable Bacillus cells were not detected. Taken together, a multi-functional ingredient with enriched GABA, peptides, probiotics, and umami flavor was developed through lactic acid fermentation using hydrolyzed katsuobushi protein. These results indicate that katsuobushi protein could be used as a byproduct to produce a palatable protein hydrolysate using alkaline-fermented DME culture as a proteolytic enzyme source.

• Science of Emotion and Sensibility
• /
• v.19 no.1
• /
• pp.3-10
• /
• 2016

This research was to investigate the effect of fatigue reduction and heart rate recovery (HRR) according to whole body vibration (WBV). 20 healthy participants were recruited and divided into vibration group (VG) and none vibration group (NVG). VG was group with provided vibration and NVG was group without vibration. They exercised slope gait with 8.5 degree and 4km/h during 30min. They rested on the chair type vibrator during 30min. The vibration consists of 10hz as frequency and 5mm as amplitude. We measured the lactate in the blood and HRR before, immediately after exercise and after rest session. The results showed that lactate level in VG the more decreased at 95.2%. The result of HRR was similar including recovery at 50.67% in VG. The WBV with stimulated vessel in muscle assisted the recovery function by reducing the excess post-exercise oxygen consumption (EPOC) quickly and improving blood circulation. The rest with WBV could provide efficient cool-down exercise for elderly and women without other physical activities after exercise.

• Analytical Science and Technology
• /
• v.14 no.5
• /
• pp.410-415
• /
• 2001

An analytical method has been developed which determines lead in steel samples by inductively coupled plasma mass spectrometry (ICP-MS) with sample introduction by the hydride generation. The lead hydride is not stable and requires and oxidant for the oxidation into metastable Pb(IV) before reduction to $PbH_4$ with $NaBH_4$. A study was carried out to find and optimum lead hydride generation condition for a sample solution with more than $1000{\mu}g/mL$ Fe matrix. $K_2Cr_2O_7$ was found to work as an efficient oxidant when more than $10{\mu}g/mL$ Fe matrix was present. Lactic acid was used with the oxidant as a complexing agent of the metastable Pb(IV) to enhance sensitivity. Optimum concentrations of the sample acidity, oxidant and lactic acid were different depending on the matrix concentration. The isotope dilution method was employed for the quantitation of lead. The determined Pb concentrations of the NIST steel SRM 361 and 362 were in good agreement with the certified values within the uncertainty range.

• Journal of Life Science
• /
• v.12 no.6
• /
• pp.669-675
• /
• 2002

Introduction of sliced raw fish meat(SRFM) to fast food business has been considered seriously. However bacteria causing food poisoning should be controlled. Organic acids such as vinegar and lactic acid used in the sauce for SRFM were evaluated for their antibacterial activities. At low concentration levels of vinegar and lactic acid exerted strong antibacterial activities toward Vibriu sp.. In contrast, in case of Salmonella typhimurium and Escherichia coli O157:H7 low anitbacterial activities were observed even at relatively high concentrations. Minimum inhibitory concentrations(MIC) of vinegar for V. vulnificus, V. cholerae non-O1, V. parahaemolyticus, V. mimicus, S. typhimurium and E. coli O157:H7 were 16, 18, 16, 12, 26, and $20{\mu}\ell /m\ell, respertively. MIC of lactic acid for V. vilnificus, V. cholerae non-O1, V. parahaemolyticus, V. mimicus, S. typhimurium and E. coli O157:H7 were 20, 25, 25, 25, 40, and $35{\mu}\ell /m\ell, respectively. In case of vinegar bactericidal concentration upon 10 second contact for V. vulnificus, V. cholerae non-O1, V. parahaenolyticus, V. mimicus and E. coli O157:H7 were 8, 14, 10, 4, and 48%, respectively; however, even at 50% colony of S. typhimurium was observed. In case of lactic acid any colony was observed for V. vulnificus, V. cholerae non-O1, V. parahaemolyticus, V. mimicus, S. typhimurium and E. coli O157:H7 at the concentration of 2, 3, 4, 3, 14, and 17%, respectively. Vinegar and lactic acid of low concentration inhibited the growth of Vibrio sp., food poisoning pathogen in SRFM; in contrast, at high concentration these organic acids inhibited Salmonella sp. and Escherichia sp., food poisoning pathogen in other than SRFM.

• The Korean Journal of Food And Nutrition
• /
• v.10 no.2
• /
• pp.193-200
• /
• 1997

In order to manufacture the low salt and functional Kochujang, salt amount was reduced to 6% and chitosan was added to 0.25% to the Kochujang preparation. The contents of ash, moisture, crude fat and crude protein in Kochujang were not affected by the reduced salt concentration and chitosan addition. pH and titratable acidity were not significantly changed by the addition of chitosan. Ethanol content was higher in 6% salt Kochujang tan in 9% salt Kochujang and decreased by the addition of chitosan. Reducing sugar content was lower in 6% salt Kochujang than in 9% salt Kochujang and increased by chitosan addition. $\alpha$-Amylase activity was slightly inhibited by the addition of chitosan, however, $\beta$-amylase, acidic protease and neutral protease activities were not affected. Amino nitrogen and ammonia nitrogen contents were higher in 6% salt Kochujang than in 9% salt Kochujang, but ammonia nitrogen production was significantly decreased by chitosan addition. Also the growth of bacteria and yeasts were slightly inhibited by the addition of chitosan. From the above results we concluded that 0.25% chitosan was the good concentration to prepare the low salt and functional Kochujang.

• Proceedings of the Korean Nuclear Society Conference
• /
• 1995.05b
• /
• pp.853-858
• /
• 1995

$^{152}$EU, $^{241}$Am 및 $^{241}$Np를 선정하여 추출제 di-(2-ethylhexyl)phosphoric acid (DEHPA)로 이들 세가지 핵종의 상호 분리공정에 대해 연구하였다. 추출공정에서 질산농도는 0.IM이고 추출 제DEHPA/n-dodecane 농도가 IM 일때, $^{152}$Eu 및 $^{241}$Am, $^{241}$Np 핵종 모두 99.9% 이상 추출되었다. $^{241}$Am 핵종의 역추출을 위한 제 1 역추출공정에서 역추출제인 0.05M di-ethylenetriamine pentaacetic acid (DTPA)와 1.5M 젖산 (lactic acid) 혼합용액의 pH가 3.6 일때 $^{152}$Eu과 $^{241}$Am의 상호분리비와 역추출율이 가장 좋았다. $^{152}$Eu의 역추출을 위한 제 2 역추출단계에서 역추출제인 질산용액의 최적농도는 6M이며, 이때 $^{152}$Eu은 99%가 역추출되었다.$^{241}$Np 핵종의 역추출을 위한 제 3 역추출공정에서 역추출제는 0.5M 옥살산이며, 이때 $^{241}$Np은 92%가 역추출되었다.

• Food Science and Preservation
• /
• v.23 no.5
• /
• pp.718-726
• /
• 2016

Sweet pumpkin paste (SPP) was fermented by Leuconostoc mesenteroides SM at $25^{\circ}C$ for 3 days for enhancing its physicochemical properties. SPPs with 5%, 10%, and 15% solid contents (SC) were fortified with 20% sucrose and 0.5% yeast extract. The unfermented SPP with 15% SC indicated L, a, and b color values of 25.02, 4.66, and 13.35, respectively, and a consistency index of $48.6Pa{\cdot}s^n$. During the 3 days of fermentation, both the a and b color values decreased slightly, whereas the consistency index increased to $188.8Pa{\cdot}s^n$, giving the fermented product a pudding-like consistency. This fermented SPP (15% SC) showed the highest acid production and viable cell counts among samples, indicating pH 3.85, 1.30% acidity and $9.2{\times}10^8CFU/mL$ respectively. The added sucrose was completely utilized after 1 day of fermentation. After 3 days, the insoluble and soluble dextran contents were 8.9% and 4.5%, respectively. Furthermore, the contents of mannitol and fructose were 3.11% and 1.76%, respectively. Regarding the sensory evaluation, this fermented sample also indicated the highest color, taste and texture scores, and was the overall preferred sample. In conclusion, the fermented SPP with 15% SC was carotinoid-rich a wholesome pumpkin-based product that is rich in probiotics and lactic bacteria-produced mannitol and dextran, which gave the product an acceptable viscous pudding-like consistency and good organoleptic properties.

• Journal of Animal Science and Technology
• /
• v.48 no.4
• /
• pp.575-586
• /
• 2006

This study was performed to determine potential antimicrobial activity of lactoferrin, which incorporated into the low-fat/salt sausages during storage either at 30 or 4℃. First, the model study on the antimicrobial activity of lactoferrin was performed. Based on the model study, more than 0.25% of lactoferrin was required to have a distinctive antimicrobial activity for the growth of E. coli O157:H7 in the broth. However, extended shelf-life was not shown in the low-fat/salt sausages manufactured with lactoferrin during refrigerated storage. In addition, no synergistic effects of lactoferrin with sodium lactate were observed in the sausages. These results indicated that the addition of lactoferrin into the low-fat sausages did not have antimicrobial activity of E. coli O157:H7, due to the denaturation of lactoferrin or the complexity of the sausage, even though it had a distinctive antimicrobial effect in the model study.

• Korean Journal of Food Science and Technology
• /
• v.37 no.5
• /
• pp.795-800
• /
• 2005

Effects of licorice (Glycyrrhiza uralensis) extract (LicoS) as sugar substitute on kimchi quality was evaluated by investigating acid formation, growth of lactic acid bacteria, sensory properties, and volatile odor components of LicoS-added kimchi. pH of LicoS-added kimchi unripened or ripened for one day did not differ from other samples, but was slightly increased with two or three days ripening. Acidity of unripened kimchi or kimchi ripened for one day significantly increased by addition of LicoS, while that of kimchi ripened for two or three days significantly decreased (p<0.05). Addition of LicoS had no significant effect on lactic acid bacteria count of kimchi compared to sugar. Overall acceptability and taste of 0.05 and 0.1% LicoS-added kimchi ripened for one to three days were higher than other samples, whereas addition of 0.2% LicoS resulted in lowest overall acceptability, taste, and odor. Color of 0.2% LicoS-added kimchi (except 3 day-ripened sample) was inferior to other samples. LicoS addition had no significant effect on volatile odor components of kimchi.

• Journal of the Korean Applied Science and Technology
• /
• v.37 no.6
• /
• pp.1646-1658
• /
• 2020

In order to investigate the changes in growth hormone, testosterone, blood lactate, double product, and pain, this study conducted intensive weight training and circuit weight training with 60% intensity of 1RM for 7 men who had more than 6 months of resistance exercise and then performed Underwater Walking and Underwater Sitting with underwater recovery. Growth hormone was high in all exercise forms and recovery methods in order of after exercise, after recovery, and after stability, and testosterone was high in order of after exercise, after recovery, and stability. Blood lactate was higher in all exercise forms and recovery methods in order of after exercise, after recovery, and after stabilization, and dynamic recovery after concentration resistance exercise was lower than static recovery. Double product was higher in all types of exercise and recovery methods in order of after-exercise, after-recovery, and stability. Muscle pain decreased in the order of exercise, recovery, 24 hours, 48 hours, and 72 hours in all exercise forms and recovery methods. In the water environment, dynamic recovery is considered to be more effective in improving muscle fatigue than static recovery.