• Food Science of Animal Resources
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• v.32 no.6
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• pp.756-762
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• 2012

The pre-rigor salting effects on physicochemical properties of ground duck breast muscle were evaluated in this study. The pre-rigor salting treatments were prepared within 30 min after slaughter, the duck breast muscles after post mortem 48 h were used to prepare the post-rigor treatments. The pre-rigor salting treatment had significantly higher pH value than post-rigor salting treatment (p<0.001), and all pre-rigor salting treatments showed a significant higher pH value. As a result, the pre-rigor salting treatment showed increased water holding capacity and decreased cooking loss compared to those in the post-rigor salting treatment. No significant differences in redness and yellowness were observed among the treatments (p>0.05). The increased solubility of salt-soluble proteins in the pre-rigor salting treatment leads to increase the hardness, gumminess, and chewiness. Also, the pre-rigor salted duck breast muscle had similar textural properties compared to those of post-rigor duck breast muscle containing sodium tri-polyphosphate (STPP). The 2-thiobarbituric acid (TBA) values of all treatments were ranged from 0.121 to 0.177 mg/kg. The lowest TBA value was observed for post-rigor duck breast muscle containing STPP, however, pre-rigor salting did not influence lipid oxidation of ground duck breast muscle. Therefore, the pre-rigor salting method, especially a single addition of sodium chloride to pre-rigor muscle, is more efficient method for improving cooking loss.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.16-21
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• 2007

Twenty pork loins were processed for manufacturing raw hams according to a short-ripening procedure including dry-and wet-curing for 1 week each, followed by ripening for 2 weeks. Raw ham cuts were vacuum-packaged and stored in darkness at 10 and $25^{\circ}C$ for 90 days, and their physicochemical and sensory quality characteristics were investigated. The sodium chloride content of raw hams stored at 10 and $25^{\circ}C$ was maintained at approximately 5.1% throughout storage at either temperature. No significant changes in water, crude protein, crude fat and ash contents were observed in all samples regardless of storage temperature and storage length. Thiobarbituric acid and volatile basic nitrogen values increased continuously during the storage period. The changes in physicochemical characteristics including pH, water activity texture lipid oxidation and protein degradation, and sensory attributes appeared to be more pronounced at $25^{\circ}C$ than at $10^{\circ}C$ over the storage period. At prolonged storage periods, a significant quality loss in the aspect of texture changes including hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness was observed (p<0.05). Based on sensory evaluation scores, It appeared that vacuum-packaged raw ham cuts stored at 10 and $25^{\circ}C$ were not acceptable after 75 and 45 days, respectively.

• The Korean Journal of Nuclear Medicine
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• v.29 no.1
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• pp.110-117
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• 1995

Tc-99m Labeled hexamethylenepropyleneamineoxime ([$^{99m}Tc$]-HMPAO) is a famous amino-oxime compound and is widely used to construct SPECT images of cerebral blood flow. To investigate the relationship between chemical structure and radiolabeling in these kind of diamine-oxime compounds, we synthesized seven compounds by Schiff's base formation and successive reduction with sodium borohydride. They were (RR/SS )-4,8-diaza-3,6,6,9-tetramethylundecane-2,10-dione bisoxime (2), (RR/SS/meso)-4,8-diaza-3,9-dimethy-lundecane-2,10-dione bisoxime (4), (RR/SS/meso)-4,8-diaza-3,10-dimethyldodecane-2,11-dione bisoxime (5), (RR/SS/meso)-4,7-diaza-3,6,6,8-tetramethyldecane-2,9-dione bisoxime (8), (RR/SS/meso)-4,7-diaza-5,6-cyclohexyl-3,8-dimethyldecane-2,9-dione bisoxime (10), (RR/SS/meso)-3,4-bis(1-aza-2-methyl-3-oxime-1-butyl)-benzoic acid (12), and (RR/SS/ meso)-2,3-bis(1-aza-2-methyl-3-oxime-1-butyl) benzophenone (14). Chemical structures of all the synthesized compounds were identified by taking $^1H$ spectrum. Among them, 2 and 4 are propyleneamine oxime (PnAO), 6 is butyleneamine oxime (BnAO) and 8, 10, 12 and 14 are ethyleneamine oxime (EnAO). Each compound (0.5 mg) was incubated with stannous chloride (0.5 g - 8 g), carbonate-bicarbonate buffer (final concentration = 0.1 M, pH 7 - pH 10) and Tc-99m-pertechenate (1 ml). Tc-99m labeling of these compounds were checked by ITLC (acetone), ITLC (normal saline), reverse phase TLC (50 % acetonitrile) and ITLC (ethyl acetate). According to the results, EnAO's were not labeled by Tc-99m in any of above condition. About 11 % of maximum labeling efficiency was obtained with BnAO. However, 4 (PnAO) was labeled with Tc-99m to 85 % which is similar to the labeling efficiency of 2 (HMPAO). Hydrophilic impurity (9 % ) was the most significant problem with the labeling of 4, however, pertechnetate (3 % ) and colloid (3 %) were minor problem. In conclusion, we synthesized seven diamine blsoxlme compounds. Among them, four EnAO compounds were not labeled by Tc-99m. A BnAO was labeled poorly and two PnAO's were labeled well. These labeling can be explained by tertiary structure of their Tc-99m chelate.

• Applied Biological Chemistry
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• v.24 no.1
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• pp.21-28
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• 1981

Brewing method and quality of 15 samples of traditional Kochuzang in Junrabook-do area were investigated. Average combination ratio of glutinous rice: Meju (soybean Koji): red pepper powder was 2 : 0.7 : 1.1. In order to improve the taste of Kochuzang, some amount of natural soysauce was added in the Kochuzang at early stage of fermentation. Average content of sodium chloride was 7.32%; amino nitrogen, 123.3%; total sugar, 31.9%; reducing sugar, 19.4%; ethyl alcohol, 1.13% and the activity of acid protease was 0.07; liquefying amylase, 9.67 and saccharogenic amylase was 15.82. Five samples were selected as excellent Kochuzang through sensory evaluation. These samples were similarly strong in hot and sweet taste with alcoholic flavor, glossy surface and brownish red color.

• Korean Journal of Environmental Biology
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• v.34 no.3
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• pp.133-140
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• 2016

This study was evaluated individual growth and hematological changes of young starry flounder, using hyperpigmentation marks on the blind side of body after feeding extruded pellet (EP) and moisture pellet (MP) for 45 days. As a result, the fish grew up to $220.1{\pm}47.8g$ in the EP treatment and $224.7{\pm}42.4g$ in the MP treatment, so the weight gain was significantly higher in the MP treatment ($74.6{\pm}17.3%$) than in the EP treatment ($63.7{\pm}16.9%$) (P<0.05). Osmolalities of flounder after 45 days culture were similar between the treatments (P>0.05), showing values of $359.8{\pm}4.2mOsm\;kg^{-1}$ in the EP treatment and $358.5{\pm}6.2mOsm\;kg^{-1}$ in the MP treatment. Similarly, other blood chemistry indicators such as sodium, chloride, total protein, albumin, glucose, total cholesterol, BUN, creatinine, ammonia, triglyceride, cortisol, GOT, GPT and hematocrit showed no differences between the treatments. However, the free fatty acid concentration was significantly higher in the MP treatment than in the EP treatment (P<0.05).

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.123-126
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• 1994

Changes in lipid components of pollack meat during sun-drying and effects of NaCl on lipid oxidation were examined. TBA values and peroxide values of sun dried pollack(SD), salted and sun dried pollack (SS) were 0.142 and 14.8 meq/kg, 0.226 and 20.0 meq/kg after sun-drying, respectively. Raw pollack contained 6.12% total lipid consisted of 2.42% neutral lipid(NL) and 3.70% phospholipid(PL) as dry basis, and there were $47{\sim}65%$ decrease in PL content during sun-drying. The NL class of raw pollack mainly consisted of triglyceride(TG), sterol(ST)+diglyceride(DG), hydrocarbon(HC)+sterol ester(SE), and main components in PL class were phosphatidylcholine(PC), phosphatidylethanolamlne(PE) and phosphatidylserine(PS). The contents of TG, ST+DG, PC and PE decreased, while those of free fatty acid, HC+SE, sphingomyelin and lysophosphatidylcholine increased markedly during sun-drying. The major fatty acids of TL in raw pollack, PD and SD samples were generally 22:6, 16:0, 20:5, 18:1 and 18:3; 20:5 decreased markedly during sun-drying, while saturates and monoenes such as 16:0, 18:0 and 18:1 increased slightly. And remaining ratios of polyunsaturated fatty acids of TL, NL and PL in SD and SS samples were 81.1%, 92.5%. 73.3%, and 74.6%, 74.1%, 45.4%, respectively. The results of changes in lipid components during sun-drying showed that sodium chloride catalyzed the lipid oxidation of pollack meat during drying processing.

• Journal of Pharmaceutical Investigation
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• v.26 no.1
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• pp.1-11
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• 1996

Biphenyldimethyldicarboxylate (PMC), which has been used to treat hepatitis, is insoluble in water, therefore it has low bioavailability after oral administration. For the purpose of increasing the dissolution rate of PMC, the physical mixtures and inclusion complexes of PMC and $dimethyl-{\beta}-cyclodextrin\;(DM\;{\beta}CD)\;or\;hydroxypropyl-{\beta}-cyclodextrin\;(HP{\beta}CD)$ in molar ratio of 1 : 1 and 1 : 2 were prepared by solvent evaporation method. Mixed micelles of PMC were prepared by reacting PMC with bile salts [sodium cholate(NaC), sodium glycocholate (NaGC)] and oleic acid (OA) or palmitoylcarnitine chloride(PCC). Chloroform/water partition coefficient (PC) of PMC was 36.14 in artificial gastric juice (AGJ) and 33.47 in artificial intestinal juice (AIJ), respectively, on the other hand octanol/water PC was 63.36. PMC formulation was prepared by reacting PMC with PEG400-glycerin system(95 : 5, 90 : 10, respectively) and PEG400-PEG4000-glycerin system (70 : 25 : 5, 65 : 25 : 10, respectively). Dissolution test was performed in AGJ and AIJ by paddle method at $37{\pm}0.5^{\circ}C$. The dissolution rates of PMC tablets on the market were 5.74% and 8.26% at AGJ and AIJ, respectively and marketed PMC capsules were 22.14% and 28.64% at AGJ and AIJ, respectively. The dissolution rates of inclusion complexes of PMC with $DM{\beta}CD$ and $HP{\beta}CD$ in a molar ratio of 1 : 1 were more fast than those of corresponding physical mixtures. The decreasing order of dissolution rates was as follows; PMC-PEG400-PEG4000-glycerin formulation > PMC-PEG400-glycerin formulation > mixed micelles > CD inclusion complexes. The dissolution rates of PMC-PEG400-glycerin and PMC-PEG400-PEG4000-glycerin formulation were most fast and the percentage of dissolution was almost 100% within 20 minutes. And their dissolution rates after 120 minutes were markedly increased as compared with capsules on the market (4.0-fold and 3.2-fold in PMC-PEG400-glycerin formulation at AGJ and AIJ, respectively, and 4.8-fold and 3.7-fold in PMC-PEG400-PEG4000-glycerin formulation at AGJ and AIJ, respectively).

• Microbiology and Biotechnology Letters
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• v.3 no.2
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• pp.63-68
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• 1975

A biological active substance was isolated from the cultured medium of Streptomyces sp. and its biochemical characteristics were investigated. Isolation process of the substance was as follows; the pH of filterate of the cultured medium was adjusted to 3.0 with N-hydrochloric acid and saturated with sodium chloride, then chloroform was added to this filterate in one fifth portions and stirred vigorously. After extracting the active substance with chloroform in 3 stages, the chloroform layer combined and evaporatea after dehydrating with sodium sulfate. The substance was found to be to be toxic to various fresh water fishes; the lethal dose for an average size Pseudorasbora parva T. et. S. was 50ug per ml. In the acidic condition, the toxicity of the substance remained fora long time, while in the alkaline state, the toxicity was decreased very fast. This substance was found to be stable to organic solvents, but labile to heat treatment. The maximal revival time of Pseudorasbora parva T. et. S. was about 20 minutes in 25 ug/ml of the substance solution.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.61-68
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• 1975

This study was conducted (1) to isolate the film-forming yeast from the commercially available soy sauce, (2) to identify the state of soy sauce fermentation by the use of yeasts, (3) to confirm characteristics of yeasts. The result were as follows. 1. These yeast strains in the soy sauce fermentation test showed full fermentation of whole sugar content, reduction of the pure extract and relative reduction in total nitrogen. Soy sauce color was somehow faded to lower the stability of soy sauce. 2. In anti-fungal activity test butylparaben at a higher level 60 ppm., sodium propionate 2,400 ppm, sodium benzoate 800 ppm., menadion 165 ppm, showed their anti-fungal effect, while alcohol did not show the effect in the 3% additive group. 3. The optimum sodium chloride concentration for these strains in the 2% G.Y.P. medium was 5% and optimum temperature was $30^{\circ}C$. The extinction temperature was $62^{\circ}C$ for strain No-1 and No-3, and was $65^{\circ}C$ for No-2 and No-4. 4. The film-forming soy sauce turned out in the gas chromatogram to possess much flavor of low boiling point as compared with the standard. These flavors were considered due to flavor spoilage of the soy sauce. 5. These isolated yeasts were identified Saccharomyces rouxii (film-forming yeast) in the Lodder's taxanomic study.

• International Journal of Oral Biology
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• v.31 no.4
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• pp.127-133
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• 2006

[ $H_2O_2$ ], a member of reactive oxygen species (ROS), is known to be involved in the mediation of physiological functions in a variety of cell types. However, little has been known about the physiological role of $H_2O_2$ in exocrine cells. Therefore, in the present study, the effect of $H_2O_2$ on cholecystokinin (CCK)-evoked $Ca^{2+}$ mobilization and amylase release was investigated in rat pancreatic acinar cells. Stimulation of the acinar cells with sulfated octapeptide form of CCK (CCK-8S) induced biphasic increase in amylase release. Addition of $30\;{\mu}M\;H_2O_2$ enhanced amylase release caused by 10 pM CCK-8S, but inhibited the amylase release induced by CCK-8S at concentrations higher than 100 pM. An ROS scavenger, $10\;{\mu}M$ Mn(III)tetrakis(4-benzoic acid)porphyrin chloride, increased amylase release caused by CCK-8S at concentrations higher than 100 pM, although lower concentrations of CCK-8S-induced amylase release was not affected. To examine whether the effect of $H_2O_2$ on CCK-8S-induced amylase release was exerted via modulation of intracellular $Ca^{2+}$ signaling, we measured the changes in intracellular $Ca^{2+}$ concentration $([Ca^{2+}]_i)$ in fura-2 loaded acinar cells. Although $30\;{\mu}M\;H_2O_2$ did not induce any increase in $[Ca^{2+}]_i$ by itself, it increased the frequency and amplitude of $[Ca^{2+}]_i$ oscillations caused by 10 pM CCK-8S. However, $30\;{\mu}M\;H_2O_2$ had little effect on 1 nM CCK-8S-induced increase in $[Ca^{2+}]_i$. ROS scavenger, 1 mM N-acetylcysteine, did not affect $[Ca^{2+}]_i$ changes induced by 10 pM or 1 nM CCK-8S. Therefore, it was concluded that $30\;{\mu}M\;H_2O_2$ enhanced low concentration of CCK-8S-induced amylase release probably by increasing $[Ca^{2+}]_i$ oscillations while it inhibited high concentration of CCK-8S-induced amylase release.