• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.435-441
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• 1999

This study was designed to investigate the effects of roasting temperatures on the antinutritional factors and functional properties of sesame protein isolates. The protein contents a sesame protein isolates (SPI) prepared at roasting temperatures of 5$0^{\circ}C$, 10$0^{\circ}C$, 15$0^{\circ}C$ and 20$0^{\circ}C$ were 65.5%, 66.6%. 68.9% and 64.1%, respectively. Total phenolic compounds, condensed tannin and phytate contents of SPI was increased from 5$0^{\circ}C$ to 20$0^{\circ}C$. From color measurements, higher roasting temperature decreased 'L' and 'b' values significantly, but 'a' value was increased. The bulk density, fat absorption and water absorption of SPI was increased as the temperature of roasting was increased. Sesame protein isolates prepared by roasting at 5$0^{\circ}C$, 10$0^{\circ}C$ and 15$0^{\circ}C$ had higher emulsifying activity than those prepared by roasting at 20$0^{\circ}C$. Foaming capacity of SPI was not changed by roasting up to 10$0^{\circ}C$, but this property was reduced dramatically when roasted at 20$0^{\circ}C$.

• Korean Journal of Ichthyology
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• v.34 no.1
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• pp.25-33
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• 2022

We investigated to elucidate the early life history of siberian stone loach, Barbatula nuda (Pisces: Nemacheilidae). Adult fish were collected using net in the Sangcheoncheon Stream, Cheongpyeong-myeon, Gapyeong-gun, Gyeonggi-do, Korea, 26th April 2020. HCG 10 IU/g was injected to female and male fish and fertilized by dry method in the laboratory. The number of eggs of B. nuda was 1,308±293 (TL: 70.64~79.24 mm), and the egg color was yellowish grey. Fertilized eggs measured 1.13±0.01 mm (n=10) in diameter and showed adhesion. The fertilized eggs started hatching after 104 hours. At the time of egg development, the 15℃ group showed an average hatching rate of 80.1±1.2% and the 20℃ group showed 61.5±6.8%, so the 15℃ group was suitable (p<0.05). Newly hatched larva an average were 3.12±0.06 mm (n=10) in total length. At 4 days after hatching, the total length was 4.89±0.09 mm (n=10), and feeding began with the mouth and anus opened, and entered to preflexion larvae stage. At 21 days after hatching, the total length was 10.98±0.40 mm (n=10), and the distal part of the notochord was bent to 45°, and entered to postflexion larvae stage At 26 days after hatching, the total length was 13.47±0.37 mm (n=10), and entered the juvenile stage.

• Journal of Embryo Transfer
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• v.21 no.3
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• pp.217-223
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• 2006

This study was carried out principally to obtain the basic data for the improvement of the reproductive performance and production using plasma progesterone assay and ultrasonography in dairy cow. The results obtained from this studies were as follows. The results of reproductive examination in 85,983 cows were ovarian diseases 40,399 (47.0%), uterine diseases 11,912 (13.9%), pregnancy or pregnant failures 26,587 (30.9%), adhesion of reproductive tracts 172 (0.2%), freemartin 8 (0.01%), and others 6,905 (8.3%), respectively. The treatment status of reproductive dysfunction in 30,241 cows were silent heat or error of estrus detection 14,909 (49.3%), follicular cysts 3,750 (12.4%), luteal cysts 907 (3.0%), inactive ovaries 665 (2.2%), granulosa cell tumor of ovary 3 (0.01%) and endometritis 6,986 (23.1%), respectively. The indices of reproductive efficiency after the periodical examination of reproductive status were as follows; the mean intercalving inteual was reduced from 475 days at the first examination to 381 days at the last examination of reproductive status, the mean interval calving to conception was reduced from 186 to 98 days, the mean interval calving to first service was reduced from 106 to 66 days, the cows showing heat by 60 days postpartum were increased from 32 to 90%, the mean conception rate to first service was increased from 42 to 64%, and the mean service per conception was reduced from 2.6 to 1.8 times, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.761-766
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• 2015

This study investigated the effect of protease on quality characteristics of sponge cake. Protease was used at levels of 0.0005 U (PC-1), 0.0010 U (PC-2), 0.0015 U (PC-3), and 0.0020 U (PC-4) for sponge cake preparation. Amylogram showed the setback was significantly decreased in comparison with the control (P<0.05). Height and baking loss rate of control sponge cake were $4.24{\pm}0.18cm$ and $12.01{\pm}0.29%$, respectively. PC-3 and PC-4 showed increased heights of $5.22{\pm}0.16$ and $5.24{\pm}0.11cm$ as well as slightly increased baking loss rates of $12.71{\pm}0.31%$ and $12.89{\pm}0.61%$, respectively. Specific volume and color difference measurements of control showed a specific volume of $3.53{\pm}0.06mL/g$, crust color difference of $53.05{\pm}0.28$, and crumb color difference of $29.84{\pm}0.52$. Measurements of specific volume, crust color, and crumb color of PC-3 and PC-4 were $4.18{\pm}0.02mL/g$, $56.19{\pm}0.84$, $29.05{\pm}0.43$, $4.21{\pm}0.02mL/g$, $56.85{\pm}0.43$, and $29.45{\pm}0.47$, respectively. Firmness measurements showed that the control had the highest firmness. PC-3 and PC-4 were effective at improving the shelf-life of sponge cake as indicated by reduced firmness. Sensory evaluation results demonstrated that all samples scored higher than the control. Throughout the results, the addition of protease increased volume and improved quality characteristics of sponge cake.

• Korean Journal of Biological Psychiatry
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• v.4 no.2
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• pp.265-271
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• 1997

Objective : A 4-week, single-blind, parallel group study was conducted to evaluate the efficacy and safety of tofisopam and lorazepam in 32 outpatients with anxiety disorder. Methods : Patients were randomized to receive either tofisopam(N=17) or lorazepam(N=15). The starting dose of tofisopam was 50mg t.i.d. daily, which could be increased to a maximum of 100mg t.i.d. according to the patient's clinical response and side effect. The starting dose of lorazepam was 0.75mg b.i.d. daily, which could be increased to a maximum of 1.5mg b.i.d. depending on the patient's clinical response and side effect. Efficacy evaluations at baseline, week 1, 2, and 4 used the 14-item Hamilton Rating Scale for Anxiety(HAM-A) and Clinical Global Impression(CGI). Tolerability was assessed by response to a nonleading question concerning adverse events. Laboratory parameters including vital sign, EKG, hematological, and biochemical values were measured during trial. Results : No significant differences between HAM-A total scores, two HAM-A factors(psychic, somatic) and CGI severity scores were recorded at any point during tofisopam and lorazepam treatments. However, in each group there was a significant decrease in HAM-A total scores, two HAM-A factor s(psychic, somatic), CGI severity scores over time. The pecentages of patients with tofisopam who at least minimally improved increased from 64.7% at week 1 to 94.1% at week 4. The pecentages of patients with lorazepam who at least minimally improved increased from 40.0% at week 1 to 66.7% at week 4. The pecentages of patients with tofisopam who had not any adverse event increased from 58.8% at week 1 to 87.9% at week 4. The pecentages of patients with lorazepam who had not any adverse event were not changed from 46.7% at week 1 to 46.7% at week 4. Laboratory parameters including vital sign, EKG, hematological, and biochemical values showed no significant changes during the trial in both groups. Conclusion : These data suggest that tofisopam may be effective in reducing anxiety and is a anti-anxiety drug of identical potency with lorazepam. Tolerability of tofisopam was superior to lorazepam. These findings should be confirmed by using double-blind crossover study with a large member of patients.

• Food Science and Preservation
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• v.23 no.5
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• pp.718-726
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• 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 the Korean Society of Food Culture
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• v.24 no.1
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• pp.77-83
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• 2009

This study was conducted to investigate the chemical composition and biological function of tea made from mountain-cultivated ginseng leaves. The antioxidant activities of tea made from mountain-cultivated ginseng leaves were determined by measuring their electron-donating ability based on their DPPH and nitrite-scavenging ability. The electron-donating abilities of tea made from mountain-cultivated ginseng leaves (500 and 1,000 ppm) as determined by DPPH assay were 45.6 and 85.1%, respectively. The nitrite scavenging ability of tea made from mountain-cultivated ginseng leaves (500 and 1,000 ppm) at pH 6.0 were 32.8 and 51.4%, respectively. Furthermore, the nitrite scavenging activity increased in a dose-dependent manner at all pH values. The effects of tea made from mountain-cultivated ginseng leaves on Male Sprague-Dawley rats were also evaluated. To accomplish this, the rats were divided into three groups (A: normal diet group, B: high fat diet group and C: high fat diet supplemented with tea made from mountain-cultivated ginseng leaves group). The anti-obesity effects of tea made from mountain-cultivated ginseng leaves were then evaluated. The serum total lipid, total cholesterol and triglyceride contents in C group were lower than those of B group; however, these differences were not statistically significant. The HDL-cholesterol content was significantly higher in the C group than in the other groups. Taken together the results of this study suggest that tea made from mountain-cultivated ginseng leaves possesses antioxidant activity and improves lipid metabolism.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1366-1372
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• 2010

This study investigated the quality characteristics of brown rice vinegar (agitated culture and static culture) derived from brown rice Takju with different types of yeasts. The alcohol content by yeast was the highest in B (brown rice Takju produced by S. cerevisiae GRJ) at 14.3% and the titratable acidity was less than 0.6% in all ranges. When quality characteristics of agitated and static culture brown rice vinegar using them were compared, acidity of agitated culture vinegar recorded the highest level or 6.05% at 7 day of fermentation DV (brown rice vinegar produced by S. kluyveri DJ97) with the initial acidity of 1.0% and the initial pH of 3.9~4.0, and AV (brown rice vinegar produced by S. cerevisiae JK99), CV (brown rice vinegar produced by S. cerevisiae H9) and BV (brown rice vinegar produced by S. cerevisiae GRJ) recorded as 5.64, 5.55 and 5.32%, respectively. In addition, acidity of static culture vinegar increased continuously to 5.01~5.31% until the 14 day of fermentation and then tended to decrease slightly from the 16 day of fermentation. Difference in acidity and pH of brown rice vinegar according to types of yeast was not significant. Comparison of free amino acid of brown rice vinegar showed that for agitated culture brown rice vinegar, the content of total free amino acid was higher in the order of BV, DV, AV and CV and the content of essential amino acid was the highest in BV by recording over 1,000 ppm. The content of total free amino acid of static culture brown rice vinegar was higher than that of agitated culture vinegar in all ranges and especially static culture brown rice vinegar contained more serine, alanine, valine, isoleucine, leucine and $\gamma$-aminobutyric acid than agitated culture vinegar. In particular, $\gamma$-aminobutyric acid recorded over ten times higher level or 456.91~522.66 ppm. From these results, quality characteristics of brown rice vinegar was affected by acetic acid fermentation methods rather than types of yeast. However, as future aging process is expected to change flavor components and sensory characteristics, studies on various quality factors of vinegar are needed.

• Animal Systematics, Evolution and Diversity
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• v.9 no.2
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• pp.151-170
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• 1993

Morphometric, band-pattern and electrophoretic analysis on Cobitis taenia complex were performed to investigate the morphological and genetic differentiation and to clarify their taxonomic status. Intermediate types of band-pattern (C and D type) were more frequently expressed than that of types of C. t. taenia(type A) and C. t. lutheri (type B). Sexual dimorphism of band-pattern was observed not only in C. t. taenia(type A) and C. t. lutheri(type B). Sexual dimorphism of band-pattern was observed not only in C. t. lutheri but also in C. t. taenia and C. t. striata as well. Discriminant function analysis based on 19 morphological characters shows no significant differences among C. taenia complex. The degree of genic variation of C. t. striata was higher ( =1.48, P=31.2%, HD=0.009) than those of C. t. striata was higher( =1.48, P=31.2%, HD=0.082 and HG=0.009) than those of C. t. lutheri ( =1.37, P=2.7%, HD=0.058 and HG=0.065). The average genetic similarities between C. t. lutheri and C. t. taenia-C. t. striata were S=0.62 and S=0.66 respectively and these values indicate that C. t. tanenia has evolved specific level of differentiation. C. t. striata and C. t. lutheri show subspecifc level of close genetic similarity (S=0.82). Based on the divergent time estimate (Nei, 1975) it is assumed that C. t. tanenia was branched off from the other subspecies about two million years before present (MYBP) and C. t. striata and C. t. lutheri were differentiated about 0.6 MYBP. The use of C. sinesis an the scientific name for the Korean C. t. taenia, proposed by Kim and Lee (1988) seems incorrect since they are quite different in the structure of lamina circularis (Vladycov, 1935), the external morphology and distribution (Cheng and Zheng, 1987) and the chromosome number(Yu et al., 1989). Kim and Lee(1988) also argued that C.t. striata and C. t. lutheri should be treated as distinct species but the present study and other reports (Kim and Lee, 1984; Kim and Yang, 1993) do not support it. We conclude that C. t. taenia is a good species and C. t. striata and C. t. lutheri are subspecific status. Their scientific names should be revised in the future.

• Journal of Embryo Transfer
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• v.19 no.1
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• pp.1-10
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• 2004

These studies were carried out to improve the reproductive efficiency through embryos transfer of Hanwoo IVM/IVF embryos. Following routine IVM/IVF procedure, oocytes and zygotes were cultured far 40 to 44 h in CRlaa medium with BSA. Then 2 to 8-cell embryos were removed the cumulus cell and were cultured in CRlaa medium containing 10% fatal bovine serum and 2.5 mM taurine in 5% $O_2$ and 5% $CO_2$ at 38.5$^{\circ}C$. The fresh embryos of the morulae and blastocysts cultured for 6 to 9 days in vitro or the frozen-thawed embryos were transferred into recipients. The pregnancy rates of the blastocyst produced for 6, 7, 8, and 9 days in vitro culture were 59.4, 68.2, 66.0 and 100%, respectively. In the developmental stage, pregnacy rates of early blastocysts (61.1%), blastocysts(64.7%) and expanded blastocysts(69.5%) were higher than that of morulae stage(20.0%). The pregnancy rates according to the corpus luteum grades of A, B and C in recipients were 73.6, 62.9 and 50.0%, respectively. Effects of donor-recipients synchrony of after day 2, 1 and 0, before day 1 and 2 on the pregnancy rates were 35.7, 65.5, 72.6, 67.9 and 60.0%, respectively. Pregnancy rates of the body condition score of recipients $\leq$2(71.3%) were higher than those of $\geq$3.0 score(40.0%). The pregnancy rates according to the parity of recipients when embryo was transferred to cow(70.6%) was higher than in heifer(59.1%). The pregnancy rates according to hormone treatment before embryo transfer were 69.9% in hCG + GnRH administration group and 63.0% in control group. Fresh and frozen-thawed embryos on the pregnancy rates were 70.6 and 36.4%, respectively. Pregnancy rates in single and AI+single was 90.0% and 64.8%. Pregnancy rates in twin induction was better than in single. These results indicate that pregnancy rates after transfer were affected on the embryo ages, donor-recipient synchrony, body condition score of recipients, corpus luteum status, parity and hormone treatment to recipients.