• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.637-642
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• 1996

This study was carried out to investigate the change of palatability improvement of cooked meat by the physico-chemical properties and sensory characteristics as aging at $3^{\circ}C$ after thawing of frozen Holstein tenderloin. Shear force value(SFV), myofibrillar fragmentation ratio(MFR), appearance of 30ki1o dalton (30KD) component, raw meat aroma, tenderness, palatability of cooked meat, content of free amino acid and ATP related compound were measured. Raw meat aroma (p< 0.01), tenderness(p<0.05), SFV(p<0.05), MFR(p<0.01) and 30KD(p<0.001) of unfrozen beef tenderloin aged at $3^{\circ}C$ were superior than frozen beef tenderloin. As aging at $3^{\circ}C$ after thawing of frozen beef tenderloin SFV(p<0.05) decreased, MFR(P<0.001) and 30KD(p<0.001) increased, and raw meat aroma and tenderness improved(p<0.05). Also, cooked meat aroma, texture and palatability improved(p<0.05), without changing the taste. The content of aspartic acid and leucine of tenderloin aged thawing of frozen beef abounded were more than frozen beef(p<0.05), concentration of IMP(P<0.05) decreased, the hypoxanthine(p<0.05) and inosine increased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.5
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• pp.488-492
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• 2001

To investigate changes of components in salt-fermented big eyed herring, Harengula zunasi sauce during fermentation, various chemical properties were examined at $2\~3$ months intervals during 18 months of fermentation. The hydrolytic degree increased sharply until 5 months of fermentation and showed the gentle increasement after that. On the other hand, the content of total and amino nitrogen increased gradually during 18 months of fermentation, The hypoxanthine and uric acid were the most abundant in ATP related compounds, ranging from $81.7\%\;to\;90.1\%$. After 18 months of fermentation, sauce was rich in free amino acids such as glutamic acid, aspartic acid, alanine, lysine, threonine in that order.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.147-151
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• 2006

Effects of wild plant extract (Lak) based on Korea traditional prescription on maximal exercise performance and endurance were evaluated using calorie-restriction animal model. In acute forced swimming test with 10% body weight attached to tail, dietary Lak supplementation increased exercise performance endurance by increasing concentrations of ATP and insulin-like growth factor-1 (IGF-1) under calorie-restriction condition, and decrement of blood lactic acid concentration and increment of muscle ATP content were observed. These results suggest Lak is very effective for decreasing side-effects of obesity therapy using very low calorie diet.

• Microbiology and Biotechnology Letters
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• v.50 no.3
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• pp.414-421
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• 2022

In this study, we isolated Weizmannia ginsengihumi LGHNH (KCTC 14462BP) from 30-year-old wild Panax ginseng C.A. Meyer and elucidated the characteristics of the isolated bacterium and its industrial potential as an anti-aging material. W. ginsengihumi LGHNH was investigated to produce indole-3-acetic acid (IAA), a plant growth-promoting hormone (1.38 ㎍/ml to 2.22 ㎍/ml). We also confirmed the existence of bioconversion activity via the comparison of the ginsenoside content before and after fermentation. As for the converted minor ginsenoside, Rg2(R), Rg4, Rg6, Rg3(S), Rg3(R), Rk1, Rg5, Rh1(R), Rk3 and Rh4 are known to have high bioavailability and various skin effects. We measured mitochondrial membrane potential and ATP biosynthesis to elucidate W. ginsengihumi LGHNH cultured product (WCP) as an anti-aging material. As a result, the mitochondrial membrane potential in HaCaT cells with UVB decreased to 39.3% compared to the unirradiated group, but was recovered to 57.3% and 58.1% by 0.001% (v/v) and 0.01% (v/v) WCP, respectively. In addition, we measured mitochondrial ATP biosynthesis. It decreased to 94.3% compared to the unirradiated group with UVB, but was recovered to 105.3% and 105.7% by 0.001% (v/v) and 0.01% (v/v) WCP.

• Animal cells and systems
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• v.14 no.2
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• pp.91-98
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• 2010

Male rats were given a single injection of iron, and temporal changes in iron content and iron-induced effects were examined in heart cellular fractions. Over a period of 72 h, the contents of total and labile iron, reactive oxygen species, and NO in tissue homogenate, nuclear debris, and postmitochondrial fractions were mostly constant, but in mitochondria they continuously increased. An abrupt decrease in membrane potential and NAD(P)H at 12 h was also found in mitochondria. The respiratory control ratio was reduced slowly with a slight recovery at 72 h, suggesting uncoupling by iron.While the ATP content of tissue homogenate decreased steadily until 72 h, it showed a prominent increase in mitochondria at 12 h. Total iron and calcium concentration also progressively increased in mitochondria over 72 h. Enzyme activity of the oxidative phosphorylation system was significantly altered by iron injection: activities of complexes I, III, and IV were reduced considerably, but complex II activity and the ATPase activity of complex V were enhanced. A reversal of activity in complexes I and II at 12 h suggested reverse electron transfer due to iron overload. These results support the argument that mitochondrial activities including oxidative phosphorylation are modulated by excessive iron.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.539-549
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• 2012

In order to acquire basic data on the development of squid processing food, we investigated changes in the composition of boiled squid upon heat treatment ($100^{\circ}C$), acid treatment (acetic acid, 0~5%), and pre-boiling ($55^{\circ}C$, $80^{\circ}C$). The proximate composition of squid was 73~78% moisture and 19~24% crude protein, treatment with acid solution had a significant effect on the proximate composition of boiled squid (p<0.05). The major free sugars were ribose and glucose in all treatment samples. The $55^{\circ}C$ pre-boiled sample had lower levels of glucose than the other samples. The total free sugar content of the non-peeled sample was the highest, followed by the $80^{\circ}C$ pre-boiled sample, whereas the sugar content in the $55^{\circ}C$ pre-boiled sample was very low. With regards to amino acid content, proline was the highest in all samples, followed by taurine and histidine. Treatment with acid solution had a significant effect on the total free amino content of boiled squid (p<0.05). The total free amino acid content of the $55^{\circ}C$ pre-boiled sample was the highest, followed by the $80^{\circ}C$ pre-boiled sample and non-peeled sample. Inosine and related compounds were not detected in any of the samples, and the adenosine triphosphate (ATP) content was low. The hypoxanthine contents of the $55^{\circ}C$ and $80^{\circ}C$ pre-boiled samples were the highest, the adenosine monophosphate (AMP) and inosine monophosphate (IMP) contents were similar, and the IMP content of the non-peeled sample was higher than those of the peeled samples. The palmitic acid content was very high and constituted 40% of total saturated fatty acids. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents were also high and constituted 60% of total unsaturated fatty acids. Of these, DHA content was the highest, followed by palmitic acid and EPA, which accounted for about 85% of total fatty acids. No difference in fatty acid content was observed between acid treatment and pre-boiling. The mineral P content was the highest on average in all boiled squid samples, followed by K, Na, Mg, and Ca contents. In addition, the pre-boiling temperature and acid solution concentration had significant effects on the mineral content. Further, heavy metal, Cd, Pb, and As contents were detected only at trace amounts, and their levels were lower than standard and permissible amounts for food.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.5
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• pp.430-437
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• 2012

The effects of low temperature and starvation on the physiochemical characteristics of the muscle of the olive flounder Paralichthys olivaceus, were examined. Fish were deprived of feed for 28 days at 2, 4, 6, 8, 10, 12, and $20^{\circ}C$ in order to establish suitable conditions for live fish transportation. Throughout most of the 4 weeks of feed restriction, the physiochemical characteristics of the muscle of olive flounder were found to be dependent on the acclimation temperature. The breaking strength of muscle did not show a significant reduction during feed restriction at 2 and $4^{\circ}C$. With increasing temperatures, however, the breaking strength of muscle differed significantly according to the individual and feed restriction period (P<0.05). The moisture content in muscle acclimated at 10, 12, and $20^{\circ}C$ increased steadily over the feed-restriction period, while the crude lipid content decreased during the same period (P<0.05). At water temperatures above $2-8^{\circ}C$, no significant differences were shown during the same period. After it reached 6, 8, 10, 12, and $20^{\circ}C$, the muscle had an accumulation of lactate, and a loss of ATP. There was no change in the lactate or ATP content during the feed restriction period at 2 and $4^{\circ}C$, although there were differences among the water temperature groups. These results clearly show that temperature can have an important influence on the of muscle of physiochemical characteristics of muscle during live fish transportation.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1336-1344
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• 2018

Objective: This study aimed to observe whether high-pressure processing (HPP) affected aroma development and the degradation rate of umami taste-related ATP breakdown products, specifically inosinic acid in grass-fed beef during vacuum aging. Methods: Strip loin (longissimus lumborum) cuts obtained from six grass-fed Friesian Holstein steers (32 months old) on day 4 post slaughter were vacuum-packed and subjected to pressurization at 300 and 500 MPa for 180 s at $15^{\circ}C{\pm}2^{\circ}C$. The samples were then stored for 4 weeks at $5^{\circ}C{\pm}0.5^{\circ}C$ under vacuum and compared with the control (0.1 MPa). Results: HPP increased the shear force value, promoted moisture loss and lipid oxidation, induced surface paleness, stabilized pH during aging, and reduced bacterial load and growth. The shear force value of 500 MPa-treated samples remained higher than the control after aging, while no significant differences were found between the control and 300 MPa-treated samples. Degradation of inosinic acid and inosine occurred during pressurization, resulting in an increase in hypoxanthine content. However, the degradation rate in HPP-treated samples during aging was slower; therefore, inosinic acid and inosine content remained higher than in control samples. No significant differences were found in hypoxanthine content at the end of aging. HPP intensified the levels of hexanal, octanal, 2-methylbutanal, 3-methylbutanal, benzaldehyde, and 2,5-dimethylpyrazine in cooked-aged beef samples. Conclusion: HPP induced aroma development and delayed the degradation of inosinic acid. However, it also reduced the postmortem tenderization rate.

• Korean Journal of Poultry Science
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• v.41 no.4
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• pp.313-322
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• 2014

Evaluation of energy in the diet is very important in animal nutrition because food intake is strongly influenced by the energy content of the diet. This means that the intake of other nutrients, such as amino acids, is affected by their ratio to energy content. Poultry can control their energy intake over a range of energy: protein ratios. Energy: protein ratio also affects the growth and body composition. Therefore we need to know what extent the relationship between energy and dietary protein influences the bird's performance. To predict the energy value of the diet or its chemical constituents, researchers have been working on modelling using the equations of the major biochemical pathways in terms of ATP generation and utilization. The activity of feeding and the metabolism caused by digestion and assimilation of food increase the animal's heat production and it can be measured by calorimetry technique. Theoretically, surplus amino acids which are not needed for protein synthesis stimulate an additional increase in metabolic rate and lead to increased energetic costs of catabolism and excretion. However, it has sometimes been shown that there was no measurable diet-induced thermoregulatory effect when an imbalanced amino acid mixture was fed. All these aspects are discussed in this review.

• Fisheries and Aquatic Sciences
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• v.25 no.3
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• pp.158-166
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• 2022

The complete mitochondrial genome of Tremoctopus violaceus was sequenced to analyze its organization and phylogenetic status within the order Octopoda. The mitochondrial genome of T. violaceus had a structure and organization similar to that of other Octopoda. The content of the nucleotides A, C, G, and T was 31.68 %, 7.71 %, 20.02 %, and 40.58 %, respectively. All protein-coding genes (PCG) began with the ATG codon, excluding ND4 and ATP6, which began with ATC and ATT, respectively, and terminated with TAG, TAA, TA, or T. Codons for isoleucine were the most used codons, whereas those for arginine were used the least. Two extra tRNAs, trnN and trnL, were found in the control region. These tRNAs have a D-armless structure. The control region had excess A + T content (83.16 %) and a stem-loop structure with two elements, which is reported for the first time in Octopoda by our study. Bayesian inference using 13 PCG revealed that Octopus and Octopodidae were polyphyletic, and that Tremoctopodidae diverged relatively earlier within Octopoda. The mitochondrial genome of T. violaceus and its characteristics may help to understand the evolutionary history of Octopoda and establish a marine biodiversity conservation strategy.