• Journal of Life Science
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• v.19 no.10
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• pp.1478-1483
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• 2009

A solid-state culture based on grain materials was attempted to produce a fibrinolytic enzyme for blood circulation improvement using Bacillus subtilis BK-17. The spore, rather than vegetative cell inoculation, of B. subtilis BK-17 on the solid-state culture was effective in the production of a fibrinolytic enzyme. Maximum spore production was obtained with a SFM medium (0.8% nutrient broth, 0.05% yeast extract, $10^{-1}$ M $MgCl_2$, $10^{-3}$ M $FeCl_3$, $10^{-4}$ $MnCl_2$, $10^{-5}$ M dipicolic acid, pH 6.5). Optimal pH and temperature were pH 6 and $30^{\circ}C$, respectively. The spore production reached a maximum at 60 hours of incubation. Bacillus subtilis BK-17 on the mung bean solid-state culture produced greater fibrinolytic activity, and less activity was seen in other grains such as kidney bean, soybean and corn. Protein and lipid contents of fermented soybeans were about 10 - 30% more than those of unfermented soybeans. Amino acid content was also 5 - 20% more than that of unfermented soybeans. These results indicated that fermented solid-state culture medium, fermented soybean in this case, can be utilized as a food supplement.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.445-456
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• 2009

Colostrum samples were collected from 36 dairy farms in Gyeonggi-do and one dairy farm in the National Institute of Animal Science (NIAS) for testing. Colostrum samples were analyzed for phisycochemicals (specific gravity, pH, titratable acidity), general components (fat, protein, lactose, total solid, solid non-fat (SNF)), fatty acids, amino acids, minerals, microflora, somatic cells, and Ig (Immunoglobulin). The first colostrum revealed the following data: fat contents were $6.16{\pm}2.39%$, proteins were $14.78{\pm}4.30%$, lactose $2.57{\pm}0.77%$, total solid $24.28{\pm}4.36%$, and SNF $18.12{\pm}4.08%$, whereas the 2nd (or $12^{th}$) colostrum revealed $5.56{\pm}1.76%$ fat, $3.46{\pm}0.41%$ proteins, $4.19{\pm}0.43%$ lactose, $13.90{\pm}1.76%$ total solid, and $8.34{\pm}0.81%$ SNF. Also, the first colostrum revealed the contents of major amino acids as 0.89% aspartic acid, 0.71% threonine, 0.86% serine, 1.75% glutamic acid, 0.64% valine, 0.95% leucine, 0.83% lysine, and 0.95% proline, and those in the 10th colostrum were 0.25% aspartic acid, 0.15% threonine, 0.19% serine, 0.59% glutamic acid, 0.19% valine, 0.35% leucine, 0.31% lysine, and 0.34% proine. Major amino acid contents rapidly decreased as milking times increased. In the first colostrum, the following mineral contents were observed: there were 2,168 ppm in Ca, 1,959 ppm in P, 914 ppm in K, 761 ppm in Na, 287 ppm in Mg, 1.7 ppm in Fe, 14.3 ppm in Zn, and 1.0 ppm in Cu; while in the 10th colostrum, the following ppm contents were 1,389 in Ca, 1,323 in P, 838 in K, 427 in Na, 131 in Mg, 1.0 in Fe, 4.7 in Zn, and 1.3 in Cu. The mineral contents in a colostrum rapidly decreased as milking times increased.

• 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.

• Nutritional Sciences
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• v.1 no.1
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• pp.16-21
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• 1998

This study was conducted to determine the interaction of dietary wheat bran and dietary calcium levels n)n calcium utilization in post-breeding female rats. It was designed to compare the effects of four different levels (2.5, 5, 10 and 20%) of wheat bran and two different levels (0.5 and 1%) of calcium on bone and calcium balance in post-breeding female rats over a ten-week period. The effects of diet on animal weight gain, serum calcium, femur weight, femur calcium concentration, bone mass and calcium balance were determined and statistically analyzed. The addition of 20% wheat bran significantly (p$\leq$0.05) decreased the weight gain of rats. Serum calcium and bone calcium contents were more affected by dietary calcium level than by dietary wheat bran level. There was no significant difference in fat-free solid, ash, percentage of ash to fat-free solid and percentage of calcium to ash among groups. Groups fed the 1% calcium diet had a higher percentage of calcium to fat-free solid. All rats were in positive calcium balance during the three-4ay experimental period. The average calcium balance of the rats fed 1% calcium diet ranged from 25.34 to 53.90mg and the average calcium balance of the rats fed the 0.5% calcium diet ranged from 26.71 to 32.90mg. In rats receiving 2.5% wheat bran, the difference in calcium balance between the group fed the 1% calcium diet and the group fed the 0.5% calcium diet was only 1.37mg, which was not significantly (p$\leq$0.05) different. In rats receiving 20% wheat bran, the difference in calcium balance between the group fed the 1% calcium diet and the group fed the 0.5% calcium diet was 19.S7mg, which was significantly (p$\leq$0.05) different. The addition of wheat bran caused an increase in the calcium balance of the rats adminslesed the 1% calcium diet. On the other hand, the addition of wheat bran had no effect on the calcium balance of the rats adminislesed the 0.5% calcium diet. In conclusion, calcium utilization of rats wire more positively affected by the interaction of both dietary wheat bran levels and dietary calcium levels than either dietary wheat bran levels or dietary calcium levels alone. Moderate wheat bran consumption did not interfere with the calcium metabolism of rats when calcium intake was high enough.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1348-1358
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• 2017

To enhance the physiological activity of the Rhynchosia volubilis (RV), R. volubilis (RVHE-A) and R. volubilis-added herbal powder (RVHE-B) were fermented with a solid state culture of Hericium erinaceum mycelia (HE). The total isoflavone contents of the non-fermented RV-A ($489.9{\mu}g/g$) and RV-B ($571.1{\mu}g/g$) were remarkably increased in fermented RVHE-A ($1,836.4{\mu}g/g$) and RVHE-B ($1,276.7{\mu}g/g$). In particular, aglycone isoflavones such as daidzein and genistein were significantly higher in the RVHE-A than any other sample. When hot-water (HW) and EtOH extracts (E) were fractionated from the RV and RVHE, both extracts from the RVHE-A were higher than those from the RV-A in total polyphenol and flavonoid contents. However, the RVHE-B-HW showed a lower polyphenol and flavonoid content level than did RV-B-HW. RVHE-A-HW and -E also had more potent ABTS radical scavenging activity than any extract from the non-fermented RV and other ferments (RVHE-B). In the meanwhile, RVHE-A-HW potently stimulated the production of macrophage activation-related cytokines such as $TNF-{\alpha}$, IL-6 and IL-12 ($841.7{\pm}71.3pg/mL$, $3.9{\pm}0.1ng/mL$, $179.3{\pm}30.2pg/mL$) from peritoneal macrophage more than RV-A-HW ($92.5{\pm}1.5pg/mL$, $0.1{\pm}0.0ng/mL$, $37.4{\pm}5.4pg/mL$) as well as RVHE-B-HW ($557.0{\pm}21.3pg/mL$, $1.8{\pm}0.0ng/mL$, $90.0{\pm}10.0pg/mL$). However, all the EtOH extracts did not show significant activity. In addition, the RVHE-A-HW showed a significantly higher intestinal immune system modulating activity through Peyer's patch and GM-CSF production than did any other extract from RV and RVHE-B. In conclusion, these results suggest that the fermented R. volubilis with H. erinaceum mycelia possesses a possible use as an industrial application as functional food or material.

• Analytical Science and Technology
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• v.31 no.1
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• pp.39-46
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• 2018

Carbaryl and seven organophosphorous pesticides were analyzed simultaneously using on-line solid phase extraction (on-line SPE) coupled with liquid chromatography tandem mass spectrometry (LC/MS/MS). The target pesticides are Carbaryl, Methyl demeton, Fenitrothion, Malathion, Parathion, Phenthoate, Diazinon, and EPN. This method includes the direct injection of $500{\mu}L$ in the water sample, a 15 min separation period using a rapid resolution liquid chromatography system with on-line SPE, and detection through electrospray ionization (ESI) positive mode. The percentage of recovery of all pesticides ranged from 85.3 % to 100 %. This method showed an accuracy of ${\geq}90.0%$, possessing limits of detection and quantification within 0.05 to $0.28{\mu}g/L$ and 0.16 to $0.89{\mu}g/L$, respectively. The correlation coefficients (r) for the calibration curves within a range of 0.5 to $8.0{\mu}g/L$ were higher than 0.99. The evaluation results showed the efficacy of the method for all contents, and no pesticides were detected in the water quality sample.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.5
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• pp.391-398
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• 2013

Soil organic carbon (SOC) has the potential to promote the soil quality for sustainability and mitigation of global warming. There is little information on organic carbon composition despite of having resistance of carbon degradation in soil. In this study, to understand the effect of volcanic ash on organic carbon composition and quantity in soil, we investigated characteristics of volcanic soil and compared organic carbon composition of soil and humic extract by using $^{13}C$-CPMAS-NMR spectra under soil profiles of Namweon series in Jeju. SOC contents of inner soil profiles were 134.8, 101.3, and 27.4 g C $kg^{-1}$ at the layer of depth 10-20, 70-80 and 90-100 cm, respectively. These layers were significantly different to soil pH, oxalate Al contents, and soil moisture contents. Alkyl C/O-alkyl C ratio in soil was higher than that of humic extracts, which was decreased below soil depth. Aromaticity of soil and humic extract was ranged from 29-38 and 24-32%, which was highest at the humic extract of 70-80 cm in soil depth. These results indicate that the changes of SOC in volcanic ash soil resulted from alteration of organic composition by pyrolysis and stability of organic carbon by allophane in volcanic ash soil.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.163-172
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• 2017

In order to investigate the quality characteristics of Prunus persica Batsch var. davidiana Max. preserved in sugar, the quality characteristics were examined by dividing them into four groups: PS-A (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 100:0, w/w), PS-B (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 60:40, w/w), PS-C (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 40:60, w/w) and PS-D (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 0:100, w/w). The results were as follows: pH levels and soluble solid contents of PS-D sample were lower than those of the others, however total acidity value were higher. In case of Hunter's value, the 'L', 'a' and 'b' values of all samples were affected by addition of oligosaccharides. No great difference occurred among samples in reducing sugar contents. Organic acid content was significantly decreased with the lower addition of sucrose. The predominating organic acid components analyzed in all samples were lactic acid 156.15 g/100 g, tartaric acid 72.75 g/100 g and citric acid 32.90 g/100 g. The highest contents of total phenol and flavonoid, and DPPH and ABTS radical scavenging activity were $10.79{\pm}0.55mg\;GAE/mL$, $8.71{\pm}0.06mg\;CE/mL$ and 71.8%, 71.0% for PS-D, respectively. The results of this study indicated the use of oligosaccharides could increase the quality and antioxidant potentials of P. persica preserved in sugar.

• Journal of Biosystems Engineering
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• v.34 no.6
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• pp.446-453
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• 2009

This study was conducted to find condition of improving the quality of peach by using surfacing washing system. The rate of weight loss of A,B groups were showed slower decreasing trend than CT group and the value of soluble solid degree was not different significantly among all groups from the results of stored peach treat with surface washing system of peach in the first experiment. The colory value of surface were increased with increasing storage period in all treatments. Browning pace of A,B groups were slower than control. Emission of carbon dioxide was increased from the results of respiration rate, 6-10 mL/kg/hr $(10^{\circ}C)$ and 32-41 mL/kg/hr $(25^{\circ}C)$. In second experiment with surface washing system of peach, the value of soluble solid was showed with similar value from 10 $Brix^{\circ}$ to 13 $Brix^{\circ}$. The pace of soft rot of EW groups were lower than CT groups from the results of hardness during storage period. The results of colory value was not showed with significant difference in $15^{\circ}C$ and $20^{\circ}C$ storage temperature but changed to browning in EW groups. The moisture contents was from 85% to 90% in all groups. And the count of total microorganism of EW groups were lower than control. Also total coliform of EW groups were negative. In sensory evaluation, washing peach was showed higher value with significant difference in all acceptability.

• Food Science and Preservation
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• v.16 no.6
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• pp.797-803
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• 2009

The effects of drying methods on the browning and moisture sorption characteristics of Rubus coreanus were studied. Fruits were steamed for 5 min at $100^{\circ}C$, dried by sun drying, infrared drying, or freeze drying, and powdered to a size of 20 mesh. Color values were measured and equilibrium moisture contents (EMC) were determined at $20^{\circ}C$, over a range of water activity ($a_w$) from 0.11 to 0.90. The browning indices $L^*$ and $a^*$ values were higher and lower, respectively, in freeze-dried Rubus coreanus compared with other samples. The $b^*$ value was greatest in freeze-dried Rubus coreanus. EMC tended to increase with increasing $a_w$ values, and a particularly sharp increment was observed above 0.75 $a_w$. The EMC of freeze-dried Rubus coreanus was significantly higher compared with the EMC of sun-dried and infrared-dried fruit at constant aw. The moisture sorption isotherms showed a typical sigmoid shape, and the Halsey, Kuhn, and Oswin models were the best fits for the sun-dried, infrared-dried, and freeze-dried powder isotherms, respectively. With respect to monolayer moisture content, the Guggenheim-Anderson-Boer (GAB) equation showed that the various drying methods yielded very different results, with monolayer moisture contents of 0.005 g $H_2O/g$ dry solid in infrared-dried and 0.019 g $H_2O/g$ dry solid in sun- and freeze-dried powders, respectively. These results indicate that the drying method affects the browning and moisture sorption characteristics of Rubus coreanus.