• Journal of Applied Biological Chemistry
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• 제57권1호
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• pp.61-63
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• 2014

Aged black garlic (ABG) was extracted with 20% ethanol and water (crude extracts) and fractionated into three categories (>10, 3-10, and <3 kDa). The effect of crude extract supplements on anti-My-10 hybridoma cell growth and IgG1 antibody production was investigated in suspension culture with a chemically defined protein-free medium. We observed that supplementation of ABG to the cell culture medium stimulated anti-My-10 hybridoma cell growth and production of IgG1 antibody, particularly with fractionated ABG of low molecular weight. The stimulation depended upon the concentration and the size of the fractionated ABG. We also found that the growth-promoting activity was not correlated with high antibody production. These results suggest that fractionated ABG is a novel and promising alternative as an animal cell culture supplement.

• 중국학논총
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• 제69호
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• pp.121-143
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• 2021

'老' refers to the old man with the characteristics of being aged in the original meaning 'to be aged' (adjective), which is a metonymy of 'substituting the whole with a part'. In combination with nouns, '老' uses a lot of metaphorical expressions that are understood through animals closest to the attributes of people with aged characteristics, plants and objects. '老' can be extended to the meaning of 'the survival time, duration, recognition time, and existence time of a person, animal, plant, or object are long', or 'the survival time is over', which can be said to be a metonymy of 'substituting cause with result'. An experienced target respected by people on a positive level and a target with banal thoughts, habits, nature, and personality on the negative level can also be conceptualized and expressed as '老'.

• 한국식품영양학회지
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• 제28권3호
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• pp.415-421
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• 2015

This study investigated the quality change of strip loin from hanwoo with quality grade 2 produced by dry aging, and compared the quality of dry-aged strip loin with that of strip loin from hanwoo with quality grade $1^+$. Hanwoo strip loins with quality grade $1^+$ (SL1) and 2 (SL2) after a day of slaughter and dry-aged strip loin (DSL2) aged for 21 days at $2^{\circ}C$ with 85% humidity were obtained from local markets. The proximate composition, pH, cooking loss, lipid oxidation, instrumental color (CIE $L^*$, $a^*$ and $b^*$ value) and sensory properties of the strip loins were measured. DSL2 contained low moisture and high protein contents compared with SL2, and low fat, high protein, and high ash contents compared with SL1 (p<0.05). The pH and cooking loss were higher and lower, respectively, in DSL2 compared to SL2 (p<0.05). SL1 had a higher pH than DSL2 (p<0.05). However, the cooking loss was not different between SL1 and DSL2. The TBARS value was the highest in DSL2 and the lowest in SL2 (p<0.05). DSL2 had higher $L^*$ and $b^*$ value compared with SL2 (p<0.05). There were no significant differences of $L^*$, $a^*$ and $b^*$ values between DSL2 and SL1. Sensory properties such as the color, flavor, taste, texture, and acceptability of DSL2 were higher than those of SL2 (p<0.05). There was no significant different in all sensory properties between DSL2 and SL1. According to the results, dry aging can improve the nutritional and sensorial quality of strip loin with quality grade 2 to quality comparable to quality grade $1^+$.

• Journal of Dairy Science and Biotechnology
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• 제35권1호
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• pp.17-23
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• 2017

To gain insight on cheese consumption and develop strategies for the cheese industry, we conducted a survey of 742 women (age 25 or older) who were responsible for purchasing food for their families. Of them, 49.5% consumed cheese more than once a week and 25.1% expected that the cheese consumption of their families would increase, whereas only 7.1% expected a decrease in consumption. The most important considerations for purchasing cheese were taste and price. Of the respondents, 40.6% purchased domestic cheese, whereas 49.1% were unconcerned about the country of origin. Of them, 20.6% had experience of purchasing farm-made cheese, and 62.7% of them were satisfied with the cheese. These results suggest that cheese consumption will increase in the future, and that with attention to quality improvement and advertising, domestic farm-made cheese consumption could increase accordingly.

• Journal of Animal Science and Technology
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• 제63권6호
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• pp.1386-1396
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• 2021

Copper is an essential mineral for pigs, thus it is used as a feed additive in the forms of copper sulfate. Therefore, this study aimed at characterizing the fecal microbiota shifts in pigs as fed by different forms of copper supplementation. 40 growing pigs aged 73 ± 1 days with an average weight of 30.22 ± 1.92kg were randomly divided into 5 groups. The control group (CON) fed with basal diet, while treatment groups were fed a basal diet supplemented with 100 ppm/kg of copper sulfate (CuSO₄), Cu-glycine complex (CuGly), Cu-amino acid complex (CuAA), and Cu-hydroxy(4methylthio)butanoate chelate complex (CuHMB) for 28 days of trial, respectively. The data presented the comparison between inorganic and organic copper supplementation through gut microbiota in growing pigs. Alpha and Beta diversity anaylsis resulted in copper supplementation did shifted gut microbioal community structure. At the phylum level, Firmicutes and Bacteroidetes were the most abundant phyla at all times regardless of treatment. At the genus level, the relative abundances of Prevotella, Lactobacillus, Megasphaera, and SMB53 of the CuGly and CuHMB groups were significantly higher than those of copper sulfate and basal diet groups. Overall, this study may provide the potential role of organic copper replacing inorganic copper, resulting in increased beneficial bacteria in the pig gut.

• 한국축산식품학회지
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• 제40권2호
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• pp.286-296
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• 2020

This study investigates the utilization of an electric-field-induced super cooling system in long-term dry aging of beef loin. Analyzed quality properties of dry-aged beef loin applied with electric field refrigeration (EFR) versus commercial refrigeration (CR). Quality properties was including aging loss, pH, water holding capacity (WHC), cooking loss, color, warner-bractzler shear force (WBSF), total plate count (TPC), and thiobarbituric acid reactive substances (TBARS). Aging loss of wk 1 EFR was significantly lower than CR (p<0.05). pH of EFR was slow change tendency compared CR. WHC of both aging methods were higher with increase in aging duration. Cooking loss of wk 1, 2, 4, and 10 EFR were significantly lower than CR (p<0.05). Lightness and redness of EFR was slow change tendency compared CR. However, yellowness of EFR was increased until wk 2, 3, and significantly decreased at wk 10 (p<0.05), but yellowness of CR was decreased until wk 3 and significantly increased with an increasing aging weeks (p<0.05). Both aging methods of WBSF was decreased with increase in aging weeks; however, wk 10 of CR was significantly lower than EFR (p<0.05). TPC after wk 3 EFR groups were significantly lower than CR groups (p<0.05), and TBARS of EFR groups were significantly lower than CR (p<0.05). The present results show that application of the EFR system for dry aging beef loin can extends its shelf life and induce changes of several aging properties in similar to commercial aging.

• 한국식품영양학회지
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• 제28권6호
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• pp.1019-1025
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• 2015

The influence of aging on the flavor precursors and volatile compounds of top round beef was studied. The concentrations of free amino acids, nucleotides, creatine, dipeptides, and volatile compounds were measured after top round from Hanwoo was aged at $4^{\circ}C$ for 21 days. The amount of free amino acids in top round significantly increased with the increase of aging period. There was no effect of aging on the concentrations of adenosine monophosphate or inosine in top round. The inosine monophosphate content of top round significantly decreased with age, while the hypoxanthine content increased. The concentrations of creatine, carnosine, and anserine in top round were not influenced by aging. In total, 24 volatile compound were identified in aged, cooked top round. Of these, the quantities of aldehydes (propanal, pentanal, hexanal, heptanal, octanal, and nonanal), hydrocarbons (pentane and octane), 2-butanone, ethyl acetate, and pyridines (4-ethynyl-pyridine and 4-acetyl-pyridine) significantly increased after aging. We conclude that the flavor of top round can be improved by aging.

• Nutrition Research and Practice
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• 제17권5호
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• pp.969-983
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• 2023

BACKGROUND/OBJECTIVES: We investigated the association of plant and animal protein intake with grip strength in Koreans aged ≥ 50 yrs. SUBJECTS/METHODS: The data was collected from 3,610 men and 4,691 women (≥ 50 yrs) from the 2016-2018 Korea National Health and Nutrition Examination Survey. We calculated the total energy intake, and the intake of animal and plant protein and collected dietary data using 1-day 24-h dietary recalls. Low grip strength (LGS) was defined as the lowest quintile (men: up to 26.8 kg, women: up to 15.7 kg). The association of protein intake with grip strength was examined using Pearson's correlation and multiple linear regression analysis. RESULTS: The results proved that participants with LGS had lower daily energy, protein and fat intake, and percent energy from protein than those with normal or high grip strength (P < 0.0001). Total energy intake, animal protein, and plant protein were positively associated with grip strength. A higher intake of total plant protein (P for trend = 0.004 for men, 0.05 for women) and legumes, nuts, and seeds (LNS) protein (P for trend = 0.01 for men, 0.02 for women) was significantly associated with a lower prevalence of LGS. However, non-LNS plant protein intake was not associated with LGS (P for trend = 0.10 for men, 0.15 for women). In women, a higher total animal protein intake was significantly associated with decreased LGS (P for trend = 0.03). CONCLUSIONS: Higher total plant protein and LNS protein intake are negatively associated with LGS.

• 한국축산식품학회지
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• 제44권3호
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• pp.570-585
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• 2024

This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20℃ and 25℃. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausages were utilized. The CIE a^* tended to increase in all treatments as the aging period increased. At 6 weeks of aging, DFD25 showed a significantly higher CIE a^* value than other treatments. The shear force tended to increase in all treatments as the aging period increased. At 6 weeks of aging, among the treatments aged at 25℃, DFD25 showed a low tendency to shear force. The PC1 of the electronic nose was 42.872%. At 25℃, the hexane content was higher and levels of ethanol, propan-2-one, 2,4,5-trimethylthiazole, and limonene were lower than that at 20℃. DFD25 showed significantly higher hexane content and significantly lower limonene content than other treatments. The PC1 of the electronic tongue was 84.529%. All treatments, except for the C starter, exhibited higher salt and lower sour levels at 25℃ compared to 20℃ when the same starter was used. The DFD25 showed the lowest sour taste and a higher tendency of umami than the other treatments. Sensory evaluation revealed that DFD25 had significantly higher scores for texture than C25, whereas no significant differences were observed in other aspects. Therefore, the used starters are considered suitable for aging at 25℃; among them, the DFD starter demonstrates superior qualities and enhanced commercial potential compared to the control.

• 한국동물위생학회지
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• 제38권4호
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• pp.249-252
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• 2015

Primary renal tumors are uncommon in dogs with prevalence rate of approximately 1%. Renal carcinoma originating from epithelium of proximal convoluted tubules are more likely to be affected to Middle-aged dogs (average age, 8y), males about twice as often as bitches. A 10-year-old, female, German Shepherd dog with history of anorexia, vomitting and hematuria was referred to the Animal Disease Diagnostic Division in Animal and Plant Quarantine Agency. The dog was necropsied and several organs were collected, fixed in 10% phosphate-buffered formalin, embedded in paraffin wax and sectioned for histopathology. Grossly, the kidneys were bilaterally enlarged ($18{\times}12{\times}8cm$; left, $18{\times}10{\times}8cm$; right). The numerous cysts varying sizes from 3 to 6 cm in diameter were protruding from the surface of both kidney. A large nodule ($10{\times}6{\times}6cm$) was discovered between cardiac and diaphragmatic lobe in the right lung. Immunohistochemical examination revealed strong positive reaction to cytokeratin and ki-67 in the nuclei of the epithelial tumor cells. But showed negative reactions to vimentin and CD10. Based on the pathological and immunohistochemical examination, we diagnosed as the bilateral renal cystadenocarcinoma in German shepherd dog.