• Korean Journal of Food Science and Technology
• /
• v.50 no.5
• /
• pp.543-548
• /
• 2018

The current study examined antioxidant and neuronal cell protective effects of the crude polysaccharide fraction in Cudrania tricuspidata fruits (CTP). The radical scavenging activities of (1,1-diphenyl-picrylhydrazyl and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)) and reducing power and FRAP of CTP were increased dose-dependently. In addition, the expression of neuroprotective effect of CTP was tested in HT22 mouse hippocampal cells. CTP treatment exhibited non cytotoxicity at dose levels below $500{\mu}g/mL$. Within this optimal concentration range, CTP treatment significantly increased cell viability in $H_2O_2-treated$ HT22 cells. Furthermore, CTP treatment increased superoxide dismutase (SOD) activity and decreased malonaldehyde (MDA) levels in HT22 cells. Therefore, these results indicate that the crude polysaccharide fraction from Cudrania tricuspidata fruits (CTP) possesses antioxidant activities and displays therapeutic potential as a useful source material in the development of brain disorder treatments targeting oxidative stress in neuronal cells.

• Microbiology and Biotechnology Letters
• /
• v.37 no.4
• /
• pp.365-370
• /
• 2009

For the production of diglyceride (DG) containing medium chain fatty acid, which could be utilized as a substrate to structured lipid production, monoglyceride (MG) and caprylic acid were reacted in the presence of lipase. The reaction system was well mixed homogeneously without using any organic solvent. Among the lipases investigated, Lipozyme RM IM and Novozym 435 were selected on the basis of equilibrium DG yields from the medium chain fatty acid and MG. And reaction conditions such as addition of molecular sieve, water content of immobilized lipase, reaction temperature, and mole ratio of MG/caprylic acid are optimized to increase DG production by using Lipozyme RM IM. DG content of reaction mixture showed 8% increase by adding molecular sieve to reaction mixture. Removal of water from the immobilized lipase could affect seriously equilibrium content of DG. More than 2.8%(w/w) removal of water from the support could make 44% of DG. Optimum temperature was found to $60^{\circ}C$. Temperature shift from $60^{\circ}C$ to $25^{\circ}C$ resulted in increase of free fatty acid (FFA) content. The equilibrium DG yield was not seriously affected by on MG/caprylic acid molar ratio. However, at the stoichiometric ratio of 1:1 the highest DG yield was obtained. Increasing MG/caprylic acid ratio from 0.3 to 1.8 decreased FFA content from 34% to 13%, while MG content increased from 27% to 50%.

• Korean Journal of Food Science and Technology
• /
• v.31 no.4
• /
• pp.919-923
• /
• 1999

The edible portions of saury were cooked by pan frying, deep fat frying, steaming and microwave cooking to compare the compositions of fatty acids in cooked fish with those in raw fish. The total lipid in saury studied varied by each fish but ranged from 21.87% to 30.63%. The distribution of each fatty acid (average) was in order; $C_{22:1}\;(21.75%)>C_{20:1}\;(15.81%)>C_{16:0}\;(11.75%)>C_{22:6}\;(DHA,\;10.61%)>C_{14:0}\;(7.04%)>C_{20:5}\;(EPA,\;5.13%)$. The average ratio of PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) in saury fillet was 1.07 and that of n-3/n-6 was 9.15, which showed saury might be a good source for PUFA including n-3 fatty acids. Comparing the effects of cooking on EPA and DHA, two of the most important n-3 PUFA, the decreasing rate of EPA were 6.98% (pan frying), 26.93% (deep fat frying), 1.16% (steaming) and 15.12% (microwave cooking), respectively. The decreasing rate of DHA ware 4.30% (pan frying), 15.99% (deep fat frying), 3.26% (steaming) and 9.56% (microwave cooking). This study showed that both EPA and DHA were reduced by steaming least, and pan frying, microwave cooking, deep fat frying most, in order.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.1 no.2
• /
• pp.63-71
• /
• 1968

Salted and dried yellow corvenia(Pseudosciaena manchurica), so called 'Gul-bi', is one of nation-widely consuming fish foo::ls. It is suitable for a long term preservation and its pro-duce is also a great deal on sea food processing in this country. The texture of 'Gul-bi', however, have often appeared to be a delicate factor for the quality of the product. The loss or dislocation of fat in the tissue of the fish resulted by salting and drying is believed to profoundly relate to the texture of product. In this paper, the tissue of yellow corvenia and movement of fat were microscopically observed before salting, immediately after salting, and after drying and the results observed in the tissues dry salted, brine salted, and brine salted with the addition of BHA were compared. The cross section of yellow corvenia muscle showed that a distinctive border by connective tissue between white and red muscle could not be seen in general, and red muscle was surrounded by hypodermic fatty tissues. In the tissue of fresh yellow corvenia, the fat was mainly distributed in hypodermic fat layer which located under the corium while rarely distributed in white muscle. It was found that some parts of the fat in the tissue were permeated into intermuscular tissue passing through the connective tissues during salting. The result Was the same in both dry-salting and brine-salting tissue. However, the fat translocated into intermuscular tissues disappeared during drying process in the salted without BHA tissues whereas in BHA added tissue. This result suggested that BHA may take a role of multiple effect in translocation of fat in tissues as well as in retarding oxidation. In an advanced stage of salted and dehydration, the muscle fibers were ajoined together and then limits between muscle fibers already became indistinguishable. And the migrated fat into intermuscular tissue aggregated around the connective tissue and are apt to gradually to flow out from the muscular system through these tissues.

• Korean Journal of Food Science and Technology
• /
• v.28 no.5
• /
• pp.897-903
• /
• 1996

The shelf-life of brown rice in laminated film (4-layered) pouch was analyzed at various temperatures $(4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C\;and\;$40^{\circ}C)$ using n-hexanal content and fatty acid composition as a measure of deterioration. The far acidity of brown rice during storage showed sensitive responses at the storage temperature, resulting in the activation energy of 14.07 kcal/mole and $Q_{10}$ value of 2.22. The fatty acids in the brown rice were myristic, palmitic, stearic, oleic, linoleic and linolenic acid, and oleic acid was the moot predominant. The higher the temperature and the longer the storage periods, the higher the fatty acid contents except linoleic acid. The n-hexanal activation energy was 18.36 kcal/mole, and $Q_{10}$ value was 2.84. Based on the storage conditions, the shelf-life of brown rice was 80 days by n-hexanal and 60 days by fat acidity at room temperature $(21^{\circ}C)$.

• Korean Journal of Food Science and Technology
• /
• v.28 no.4
• /
• pp.657-662
• /
• 1996

In order to investigate the quality status of fried-frozen Korean meat ball products during retail distribution, VBN value, TBA value, pH and metmyoglobin ratio were determined for 117 samples collected in Seoul area during the period of May to September, 1995. Most samples maintained relatively good quality, but one sample of a company showed $32.5mg%$ of VBN value and 0.65mg/kg of TBA value which indicate the early stage of spoilage. Correlation coefficient between metmyoglobin ratio and TBA value was highly significant. Samples closer to shelf-life limit tended to show higher VBN value, TBA value, metmyoglobin ratio and pH. Out of the surveyed samples, 35% were on retail shelves of temperature above $-14^{\circ}C$, while only 18% were being sold at temperature below $-18^{\circ}C$. It is concluded that prepared frozen foods should be stored at the recommended temperature of $-18^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.25 no.6
• /
• pp.794-800
• /
• 1993

A lipid producing yeast was screened from leaves of Albabiscus and was identified as a Rhodotorula graminis SW 214. During the shakining incubation of 8 days at $25^{\circ}C$, the yeast produced extracellular lipids of 7.3g/l of the media. The relative concentration of carbon and nitrogen sources in the media influenced the extracellular lipid production greatly. When with nitrogen sources in the media were almost exhausted for growth of the yeast the sufficient carbon sources, the lipid production proceeded vigorously. Eight days of batch cultivation with 8% glucose, 2.5g/l of yeast extract, $KH_{2}PO_{4}(1g/l)\;MgSO_{4}\;(0.2g/l)$ and pH 6 gave maximum biomass and extracellular lipid production of 8.05g/l and 8.89g/l, respectively. The acid value, saponificatio value, the iodine value, ad the unsaponifiable matter of the extracellular lipids of Rhodotorula graminis SW 214 were 2.6, 534, 5.1 and 2.4, respectively. Lipid was constituted 75.2% triglyceride, 5.9% free fatty acid, 10.8% phospholipid, 4.9% esterified sterol and 3.3% free sterol. Major fatty acids found were 3-hydroxypentadecanoate, 3-hydroxyhexadecanate, trans-9-octadecanate, cis-9-hexadecanate (hydroxy palmitic), 15-methylhexadecanate (oleic), 18-methylno-nadecanate, octadecanate (stearic) and 3-hydroxytridecante.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.5
• /
• pp.531-538
• /
• 1993

A 4-week energy balance study was conducted to estimate the energy expenditure (EE) of 16 primary school age boys and girls, 8 to 12 year age, by measurement of energy intakes and changes in body energy (BE) content (intake / balance technique), keeping their normal living pattern and eating behavior. Gross energy intake (GE) and fecal energy (FE) loss was measured by bomb calorimetry. Urinary energy (UE) loss was calculated from nitrogen excreted. Fat mass (FM) was determined from body density estimated from skinfold thickness. Mean constitutional ratio of carbohydrate, protein and fat for the total energy intake was 10.1 $\pm$1.8%, 12.2$\pm$0.1% and 17.1$\pm$2.0% for the boys and 74.0$\pm$1.7%, 10.7$\pm$0.3% and 15.3$\pm$0.5% for the girls, respectively. Fecal energy loss was 5.1% and 4.5% proportion of the gross energy intake for the boys and girls, respectively. Mean daily metabolizable energy estimated by subtract feral and urinary energy loss was 1862$\pm$15kcal for the boys and 1627$\pm$20kcal for the girls. Total body energy change estimated from body composition change over 28 days was increased 1524$\pm$539kcal for the boys and 3622$\pm$718kcal for the girls. Mean daily energy expenditure was 1812$\pm$37kcal(52 $\pm$2kcal/kg of body weight) for the boys and 1487$\pm$25kca1 (52$\pm$2kcal/kg of body weight) for the girls.

• Journal of Nutrition and Health
• /
• v.5 no.4
• /
• pp.169-176
• /
• 1972

The present study was undertaken to determine the metabolic effect of various levels of fat in the diet. Forty males and the same number of females weighing $35{\pm}29$ were divided into three experimental groups and one control group, 10 rats each in both sexes. The dietary lipid contents were included in three levels, 2% as low, 30% as high and fat free diet in order to reflect the lipid consumption of present Korean diet. 20% sugar casein diet were employed as standard for control animals. This study was carried for 16 weeks. After these period animals were sacrificed to collect the internal organs and blood samples by heart puncture. In the result of this study, high fat diet group is lower than low fat diet group in the body weight gain, food efficiency ratio, protein efficiency ratio, urinary nitrogen and organ nitrogen contents were same trend but there is no significant difference in these respects. It was noteworty that high, and free fat diet group revealed more glucose total protein, albumin and globulin contents in the serum than other compared groups. It can be concluded that fat content whether low or high are free in the diet did not show significant effect on body nitrogen metabolism. But 30% high fat diet increased the total lipid and total cholesterol contents in the liver and the serum. This fact can be interpreted that 2% low fat diet and fat free diet do not need to increase the amount of fat content in the diet as high as 30% fat diet. This result might indicate the one possible reason to decide the recommanded dietary fat levels in Korean diet.

• Journal of Korean Society of Forest Science
• /
• v.40 no.1
• /
• pp.51-56
• /
• 1978

In the present study an experiment on the interspecific grafting of European and American filberst on the root stock of Korean filbert (C. heteropylla & C. sieboldiana) by means of veneer graftings in the green house was carried out and those survival percentage and growth was also investigated. The obtained results can be summarized as follows. 1. Interspecific grafting of European and American filberts on root stock of Korean filbert (C. heterophylla & C. sieboldiana) was 97%~98.3% of survival. 2. Those Interspecific grafts was higher compatibilities and nonsukering of root stocks of Korean filberts in the 1~2 years old. 3. Those mean growth of interspecific grafts was 106.7cm~111cm of height and 11.7mm~14.6mm of diameters at the stem base.