• Korean Journal of Agricultural Science
• /
• v.8 no.1
• /
• pp.117-125
• /
• 1981

The changes in chemical compositions of chestnuts were tested during processing in order to elucidate the effects of heat treatments such as boiling, steaming and roasting on the flesh compositions. The results obtained were as follows. 1. The chemical compositions of raw chestnuts were: moisture, 59-61%; total sugar, 24-27%; crude fat, 0.3%; crude fiber, 0.6-0.9%; ash, 1.0%; amino nitrogen, 0.3%; vitamin C, 20-22 mg%; and tannin, 40-48%. 2. The moisture contents were increased to 63.8% by the boiling and to 70.27% by the peeling and boiling from 59.41% of raw ones respectively, whereas decreased to 54.11% by the roasting. 3. Contents of crude protein were decreased to 8.04% by the peeling and boiling procedure from 8.72% of raw ones, and those of amino nitrogen also revealed a decreasing tendency by the heat treatments. However, no significant change was observed in crude fat content. 4. Total sugar contents were decreased by the peeling and boiling procedure approximately 3.0%, whereas reducing sugars were increased 2 to 3 times in the all treatments. 5. Vitamin C contents were decreased 72.0 to 78.0 % by the boiling procedure, 64.2% by the steaming, 51. 6% by the roasting as compared with the raw ones. Tannin contents were increased 11.0% by the boiling, and 46.0% by the roasting respectively, whereas decreased 22.0% by the peeling and boiling procedure. 6. The color was changed to brown with different degree, during the boiling, steaming and roasting procedure. The 0.1% solution of alum appeared to be effective in reducing the browning reaction during the heat treatments.

• Journal of fish pathology
• /
• v.7 no.2
• /
• pp.161-171
• /
• 1994

In order to elucidate the outbreak mechanisms of a new disease which is characterized by an intense congestion in central venus sinuses(CVS) of gill filaments in cultured eel. these experiments were carried out; epidemically surveyed on the cultured eel farms in the vicinity of Kunsan city and experimentaliy outbreaked the disease in the stressful condition such as thermal and handling shock and innoculated the supernatant from the homogenate of naturally severe congested gill into eels and onto the monolayer of the CHSE-214. Although the frequency of congestion in eels of B, C, D and E farms were higher than in eels of A farms, the water qualities(stocked and cultured water) among farms were not a great difference. In eels of B, C, D and E farms, the values of haematocrit(Ht), haemoglobin(Hb), total protein(Tp), albumin(Alb), glucose(Glu), magnesium(Mg) were lower and the values of calcium(Ca), methemoglobin(Met-Hb), glutamic pyruvic transminase(GPT), glutamic oxalacetic transminase(GOT) higher than in eels of A farms. These valules have not related to the frequency of congestion. An intensive congestion and dilataton in CVS of gill filaments in experimentally handling-stressed eels produced similar histopathological changes to those observed in the spontaneously diseased eel, but not in eels experimentally injected with filtering contents. The cytopathic effect on the CHSE-214 was not observed. In stressed eels the congestion of gill was increased in relation to either the decrease ranges of water temperature or the incerase in accllimated times. And increase in Ht, Met-Hb, Alb, Glu, GOT and GPT and decrease in Mg, Hb and Tp were found, which had a close relationship to congestion of gill. Cortisol were increased according to the decrease ranges in acclimated water temperature. From these results, decrease in water temperature during selection placed eels upon the stressed condition, made increase in ionic strength in blood stream, and CVS was dilatated owing to the increased blood inflow.

• Korean Journal of Food Science and Technology
• /
• v.49 no.3
• /
• pp.304-310
• /
• 2017

The aim of this study was to compare the physicochemical properties of domestic and imported commercial plain wheat flour and dough. Four types of domestic wheat flour (DW; DW1-4) were compared to four types of imported wheat flour (IW; IW1-4). DWs exhibited lower moisture content, lightness (L), and whiteness, and higher protein content, redness (a), and yellowness (b), than those exhibited by IWs. Solvent retention capacity of DWs and IWs was similar; however, DWs showed higher gluten performance index. Pasting properties, analyzed by rapid visco analyzer (RVA), were similar for DW1, DW2, and IWs; however, DW3 and DW4 showed different RVA patterns. Considering that DW3 and DW4 were organic wheat flour, possible incorporation of damaged kernel might increase amylase activities resulting in decreased peak viscosity. Dough resistance (108.4-159.9 g) and extensibility (11.8-16.7 mm) of IWs were higher than those of DWs (78.0-118.7 g, 8.7-12.5 mm, respectively).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.3
• /
• pp.374-379
• /
• 2005

The intake of health foods with physiological effects may cause adverse effects due to their intrinsic compounds, external contamination or consumers' eating patterns. To keep pace with the increasing interest on the safety assurance, Health Functional Food Act has been enacted and standards and specifications for 32 products have been proclaimed by Korea Food and Drug Administration in 2004. To reduce the safety problems related with the intake of non regulated health intended food, we classified the health intended foods materials into two groups, as proclaimed health functional food materials and others, and examined the difference of intake patterns on both categories. Among 16,474 health intended foods responded by 5,175 respondents and their household members, 49.2% were categorized as health functional food materials. The average number of total health intended foods intake and health functional foods intake per person were 3.19 and 1.58 respectively. The proportion of health functional foods in total health intended foods per person was higher in the group with less than 20 years old, therefore this age group needs relatively low concern. On the other hand, 40-59 years old females who have taken the highest number of health food items, 30-59 years old males who had the lowest proportion of health functional foods to total health intended food, and their consumed foods such as medicinal plant and animal protein based restoratives need relatively high concern about intake safety of health foods.

• Journal of Food Hygiene and Safety
• /
• v.31 no.2
• /
• pp.113-118
• /
• 2016

Proprotein convertase subtilisin/kexin type 9 (PCSK9), is a protein mainly secreted by a liver. The PCSK9 plays an important role in low density lipoprotein (LDL) metabolism acting as a repressor of LDL receptor through transportation of the LDLR to the lysosome for degradation. Thus, the PCSK9 inhibitor suppresses PCSK9-regulated degradation of the LDL receptor as a LDL-lowering medicine. However, little is known about the role of PCSK9 in the reproductive system. Therefore, in the present study, we investigated Pcsk9 expression in male reproductive tracts including penises, prostates and testes using rats in response to their diets between a normal diet and a high-fat diet with cholesterol. Based on our previous study, the high-fat diet elevates concentration of total cholesterol and LDL in serum whereas it reduces the concentration of plasma high density lipoprotein (HDL). In addition, it dramatically affects to morphological changes of the male reproductive organs. Consistent with these results, the expression of Pcsk9 was substantially decreased in the penile tissues (P < 0.001) from rats fed a high fat diet as compared to a normal diet. Moreover, it slightly reduced in the prostate and testes (P < 0.05) of rats in response to a high fat diet. Localization of Pcsk9 was predominantly detected in urethral epithelium of penises, cylinder-shaped cells of prostate glands, and spermatogonia, spermatocytes and spermatid of testes of rats. Collectively, results of current study provide invaluable insights into the Pcsk9 gene with respect to its tissue- and cell-specific expression by a high fat diet with cholesterol.

• Applied Biological Chemistry
• /
• v.20 no.2
• /
• pp.221-227
• /
• 1977

Contents of proline and chloride in halophytes were $80-1700\;{\mu}g/gfw$ and 0.13-0.45 mM/gfw respectively. The content of proline was inversely proportional to that of chloride. Rhizomes of Phargmites communis Trin, a halophyte, were grown in non-saline medium and then taken to saline treatment for one or two weeks. Growth of P. communis was inhibited when salinized with 0.25M NaCl. Total nitrogen decreased and alcohol soluble nitrogen and proline increased when growth was retarded. The quantity of Fraction 1 protein decreased at 0.25M NaCl treatment. The accumulation of proline at high concentration in P. communis suggested that it might play a role in osmotic adjustment.

• Journal of the Korean Society of Food Culture
• /
• v.4 no.3
• /
• pp.245-251
• /
• 1989

To estimate the nutritional values and the optimum cooking method of the Cow's rumen-reticulum (tripe) which is a Korean traditional food, the nutrients of raw tissue of tripes, the changes in total N, ${\alpha}-amino$ N, calcium and phosphorus contents and nucleotides and their related compounds contents in soup stock prepared of tripe tissues according to various boiling time period with saucepot or pressure cooker and various ratios of the water to the tripe (wt/wt) were measured. No significant difference was observed in nutrients contents between rumen (1st stomach) and reticulum (2nd stomach) which contained 83% moisture, 0.4-0.5% ash, 3% fat, 13% protein, 50-56 mg% calcium, 75-76 mg% phosphorus. 75-77 mg% ${\alpha}-amino$ N on fresh weight basis. The results obtained show that the significant loss of nutrients observed after removing epitherial cell layer from tripe, and in aspect of the nutrients contents, the nucletides contents, and the sensory evaluation score in soup stock, the optimum cooking time period of tripe was 8 hours in boiling in saucepot and 1 or 2 hours in cooking in pressure cooker, and the ratio of the water to the tripe (wt/wt) was above ten.

• Journal of Animal Science and Technology
• /
• v.45 no.1
• /
• pp.131-142
• /
• 2003

We evaluated the effects of adding fibrolytic enzyme into ruminant diets on ruminal fermentation (in vitro) and lactational performances of dairy cows (in vivo). Through the in vitro experiment that was carried out with different contents of NDF (34, 38, 43%) in diets, digestibilities of NDF in the rumen appeared not significantly different by the addition of enzyme but were different by NDF content in diets showing higher digestibility in NDF 43% diet. It could be attributed by the relatively higher amount of hemicellulose in the current experimental diets than in conventional diets that might have been digested easily by the addition of fibrolytic enzyme in the rumen. The addition of fibrolytic enzyme tended to increase NDF digestibilities to a little extent both in 0.05 and 0.1% enzyme levels. Ruminal pH, NH3-N concentrations and VFA production in the rumen were not affected by the addition of fibrolytic enzyme. Activities of CMCase and xylanase were higher in enzyme treated diets of both NDF 34 and 38%. In particular, the activities of xylanase that slowly decreased from 0 to 12 hr but rapidly after 24 hr indicates that the major action of the enzyme in the rumen occurs in early period of incubation. Through an in vivo experiment, fibrolytic enzyme addition into the diets of dairy cows indeed affected lactational performance of milk yield. The cows fed enzyme treated diets produced 8% (1.9kg/d) more amounts of milk than with no enzyme addition. Milk composition of milk fat and protein was not affected by enzyme addition. Overall, the results of this in vivo study indicates that fibrolytic enzyme can be used to improve milk production in lactating cows. In respect that animals in different treatments of this study had the same amounts of intake, the increased milk yield with enzyme addition may be attributed to the improved utilization of nutrients in the digestive tract.

• Korean Journal of Food Science and Technology
• /
• v.21 no.2
• /
• pp.242-251
• /
• 1989

The salted-dried mullet(Mugil japonicus) roe is a kind of traditional food particulary in the area of Young-am gun, Chunnam province. This study was conducted to conform the scientific processing conditions and to evaluate the nutritional quality and changes of major components during storage times. The manufacturing method was that the fresh roe was salted for about 20 hours for the preparation of salted-dried roe, washed by clean waters, drained, shaped a flat piece with 1.2cm thickness by pressing, and spreaded sesame oils on the surface of the salted roe periodically during wind drying for 20 days. The dried roe was blanched in heated water$(80^{\circ}C/3min)$ and packaged the dried product for storages. The fractional compositions of free lipid of wind dried roe were 40% of neutral lipids, 12% of glycolipids and 9% of phospholipids and those of bound lipids were 13% of neutral lipids. 10% of glycolipids and 13% of phospholipids respectively. The major fatty acids of the roe were $C_{16:0}$, $C_{18:0}$, $C_{18:1}$, $C_{18:2}$ and $C_{20:0}$ which was consisted of free and bound lipids in wind drying method during processing and storages. Total amino acids were 99.87g/100g and major amino acids were Glu, Pro, Leu, Lys and CySH and the protein score was average 155% and the chemical score was average 109%. Free amino acids was 1,376mg% that had 50.61% of Pro and the major kinds of those were Tyr and CySH.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.13 no.1
• /
• pp.27-32
• /
• 1984

Recently, it has been reported that acute and chronic intoxication of Cd was concerned with environmental hygienic studies. In this study the effect of Ca and V-D was given directly into the diet with water containing the 20 ppm of Cd during so days. The results obtained were summarized as follows; 1. Administration of Ca and V-D inhibited the reduction of body weight induced by Cd. The internal organ weights of rats receiving Cd solution without Ca and V-D were generally increased except lung. 2. The values of hematocrit were higher in rats receiving Cd solution supplemented Ca and V-D than those doing Cd solution without Ca and V-D, and the levels of cholesterol were in- creased in experimental rats compared with control group. Total protein concentration in serum of the both group intaking the Ca and Y-D, and without Ca and V-D was not significant. 3. The concentration of Cd and Mg in liver was increased in rats feeding only Cd solution than those doing Ca and V-D group, whereas the concentration of Cu, Zn and Ca was decreased. The concentration of Cd, Cu and Ca in kidney was decreased in only Cd solution group, whereas by supplementing Ca and vitamin D was increased the concentration of Cd, Cu and Zn.