• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.22-28
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• 2003

Kimchi made with the addition of 2 percent of boiled young antler, raw young antler, young antler treated with lactic acid(acid treated young antler) has been fermented for 15 days at 11$^{\circ}C$. After 15 days of fermentation, the results show that pH of boiled young antler Kimchi was 3.87, that of raw young antler Kimchi was 4.04, acid treated young antler Kimchi was 3.97, control Kimchi was 3.86, and acidity of boiled young antler Kimchi was 7.4, that of raw young antler Kimchi was 10.5, that of acid treated young antler Kimchi was 10.7, control Kimchi was 6.9, respectively. After 15 days, total sugar content was 1.46% in boiled young antler Kimchi, 0.53% in raw young antler Kimchi, 0.92% in acid treated young antler Kimchi, 1.46% in control Kimchi, and reducing sugar was 0.50% in boiled young antler Kimchi, 0.14% in raw young antler Kimchi, 0.39% in acid treated young antler Kimchi and control Kimchi, respectively. Amino acid content was 13.42${\mu}$㏖/$m\ell$ in boiled young antler Kimchi, 17.83${\mu}$㏖/$m\ell$ in raw young antler Kimchi, 14.48${\mu}$㏖/$m\ell$ in acid treated young antler Kimchi, 17.60${\mu}$㏖/$m\ell$ in control Kimchi, and protein was 2.101% in boiled young antler Kimchi, 1.945% in raw young antler Kimchi, 1.722% in acid treated young antler Kimchi and 2.011% in control Kimchi, respectively. Lactic acid content was 2.021% in raw young antler Kimchi, 2.004% in acid treated young antler Kimchi, 1.950% in boiled young antler Kimchi, 1.200% in control Kimchi, and succinic acid was 0.081% in boiled young antler Kimchi, 0.086% in raw young antler Kimchi, 0.078% in acid treated young antler Kimchi and 0.111% in control Kimchi, respectively. Acetic acid was 0.080% in boiled young antler Kimchi, 0.092% in raw young antler Kimchi, 0.114% in acid treated young antler Kimchi, 0.086% in control Kimchi, respectively. The number of microorganism was 1.09${\times}$ 10$\^$8//g in boiled young antler Kimchi, 1.08${\times}$10$\^$8//g in control Kimchi, 9.88${\times}$10$\^$8//g in acid treated young antler Kimchi and 6.6${\times}$ 10$\^$8//g in raw young antler Kimchi. The number of microorganism was highest in acid treated young antler Kimchi, and followed by raw young antler Kimchi, and boiled young antler Kimchi, control Kimchi, respectively. The results of test of the saltness, sour, aroma, color, texture through sensory evaluation reveal that boiled young antler Kimchi has the excellent taste, and followed by raw young antler Kimchi and control Kimchi, acid treated young antler Kimchi, respectively.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.147-155
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• 2004

Freeze dried antler, heat dried antler, antler were extracted through processing step by water, protease and hydrochloric acid(HCl). Extraction rate of freeze dried antler at 50$^{\circ}C$ by water was 9.01％(8.82, absorbance at 280 nm), that of heat dried antler was 9.01％(4.45, absorbance at 280 nm), and that of antler was 1.10％(0.31, absorbance at 280 nm), respectively. Extraction rate of freeze dried antler by bacterial protease was 16.89％(4.50, absorbance at 280 nm), and that of heat dried antler was 17.29％(5.62, absorbance at 280 nm), and that of antler was 18.22％(0.64, absorbance at 280 nm), respectively. Extraction rate of freeze dried antler by 0.8N HCl was 72.25％(4.60, absorbance at 280 nm), that of heat dried antler was 71.14％(4.70 absorbance at 280 nm), and that of antler was 79.82％ (2.80, absorbance at 280 nm), respectively. Extraction rate of freeze dried antler through three processing steps was 98.15％, that of heat dried antler was 97.35％, that of antler was 99.14％, respectively. The result of analysis by HPLC shows that high molecular pe which appears in young antler and antler extraction was changed into a small molecular peak of about 1,000 by the reaction of protease, and protein of about MW 70,000 was extracted from their remaining residue by 0.8N HCl. The above result shows that water extraction and protease extraction in the freeze dried young antler, protease extraction and HCl extraction in dried young antler, and HCl extraction in antler are most effective.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.123-129
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• 2003

Kimchi made with the addition of 2 percent of boiled overgrown antler, raw overgrown antler, overgrown antler treated with lactic acid(acid treated overgrown antler) has been fermented for 15 days at 11 $^{\circ}C$. After 15 days of fermentation, the results show that pH of boiled overgrown antler Kimchi was 3.82, that of raw overgrown antler Kimchi was 4.07, acid treated overgrown antler Kimchi was 3.98 control Kimchi was 3.86, and acidity of boiled overgrown antler Kimchi was 7.2 that of raw overgrown antler Kimchi was 10.1, that of acid treated overgrown antler Kimchi was 8.6, control Kimchi was 6.9, respectively. After 15 days, total sugar content was 1.20% in boiled overgrown antler Kimchi, 0.46% in raw overgrown antler Kimchi, 1.15% in acid treated overgrown antler Kimchi, 1.46 % in control Kimchi, and reducing sugar was 0.47% in boiled overgrown antler Kimchi, 0.09% in raw overgrown antler Kimchi, 0.58% in acid treated overgrown antler Kimchi and 0.39% in control Kimchi, respectively. Amino acid content was 16.35${\mu}$mol/m1 in boiled overgrown antler Kimchi, 20.83${\mu}$mol/ml in raw overgrown antler Kimchi, 15.06${\mu}$mol/m1 in acid treated overgrown antler Kimchi, 17.60${\mu}$mol/m1 in control Kimchi, and protein was 1.830% in boiled overgrown antler Kimchi, 2.011% in raw overgrown antler Kimchi, 2.101% in acid treated overgrown antler Kimchi and 2.011% in control Kimchi, respectively. Lactic acid content was 2.036% in raw overgrown antler Kimchi, 1.485% in acid treated overgrown antler Kimchi, 0.954% in boiled overgrown antler Kimchi, 1,200% in control Kimchi, and the content of succinic acid and acetic acid was highest in acid treated overgrown antler Kimchi, and the result was 0.1531% and 0.188%, respectively. The number of microorganism was 0.96${\times}$10$\^$8/g∼3.05${\times}$10$\^$8/g. The number of microorganism was highest in raw overgrown antler Kimchi, and followed by acid treated overgrown antler Kimchi, control Kimchi, and boiled overgrown antler Kimchi, respectively, The results of test of the saltness, sour, aroma, color, texture through sensory evaluation reveal that boiled overgrown antler Kimchi and raw overgrown antler Kimchi has the excellent taste, and followed by control Kimchi, acid treated overgrown antler Kimchi, respectively.

• YAKHAK HOEJI
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• v.38 no.6
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• pp.795-799
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• 1994

Some components and antitumor effect of antler and fermented antler with Bacillus P-92 were determined. By fermenting the antler with Bacillus P-92, the amount of free amino acids, polypeptides and other compounds were increased. The free amino acid of the fermented antler was 6-fold higher than those of the untreated antler. Sarcoma 180 cells were intraperitoneally implanted into ICR mice to determine the effect of fermented antler and untreated antler on life span prolongation. The life span of ICR mouse treated with antler and fermented antler were prolonged to 24.4% and 39.2%(p<0.05), and survival rates were 22% and 33%, respectively. In addition, the induction of neutrophil was 2.3-fold and 3.4-fold, respectively.

• Korean Journal of Pharmacognosy
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• v.25 no.3
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• pp.233-237
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• 1994

Bacillus P-92 which fermented antler was isolated from intestinal bacteria. The biological activites, carbon clearance and growth activity of lactic acid bacteria, of fermented antler was better than those of untreated antler. The enyzmes activities, ${\beta}-glucosidase,\;{\beta}-glucuronidase$ and tryptophanase, of intestinal bacteria of mice treated with fermented antler were lower than those of mice treated with untreated antler, although those of mice treated with fermented antler or untreated antler were higher than those of control. Biological activity of the antler seems to be increased by fermentation.

• Korean Journal of Pharmacognosy
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• v.43 no.1
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• pp.54-58
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• 2012

To increase the extraction yield and biological effect of antler by fermentation, probiotics fermenting antler were screened from rice shells. Of screened Bacillus species, the most potently antler-degrading probiotics was Bacillus KH-07. The supernatant yield of fermented antler is highest. Bacillus KH-07 may belong to Bacillus licheniformis by biochemical and 16S rDNA sequencing analyses. The KH-07-fermented antler (50 mg/kg) increased the anti-fatigue effect 2.3-fold compared to that of non-treated antler. Furthermore, the KH-07-fermented antler improved $CCl_4$-induced liver injury in mice. Based on these findings, the extraction yield and biological effect of antler can be increased by KH-07 fermentation.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.859-866
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• 2005

The purpose of this study was to investigate the effects of the addition of various concentrations of antler powder on the physicochemical and sensory characteristics of mango jelly As for pH and viscosity of the mango jelly, antler powder added group showed higher pH and viscosity than that of control group. As for turbidity, absorbance increased significantly(p<.001) by the addition of antler while permeability decreased. The syneresis increased with the passage of time. According to sensory evaluation, Sleekness showed the highest by adding $0.2\%$ antler powder in mango jelly. The hunter color L and b value decreased significantly(p<.001) by adding antler powder. The mechanical properties such as hardness, springiness, cohesiveness and brittleness were highest by adding $1.0\%$ antler powder while gumminess was highest by adding $0.2\%$ antler powder in mango jelly. Overall quality, taste, appearance, texture were most superior by adding $0.2\%$ antler powder in mango jelly. From these test results, the optimum recipe for mango jelly added with antler powder was $0.2\%$ of antler powder, $10\%$ sugar, $\2%$ agar and 351.2ml of mango juice.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.9
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• pp.1298-1304
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• 2006

The aim of this study was to provide basic haematological information to allow improved nutritional management for velvet production in spotted deer (Cervus nippon) by investigating biochemical changes in blood values during the antler growth period. Blood samples, obtained from the jugular vein of twenty-five deer, were taken every 10 days from casting (day 0) to harvesting (day 50) of velvet antler. Negligible changes were found in the concentrations of total protein, albumin, and creatinine during the antler growth period, but there were significant changes in the concentrations of urea (p<0.05) and uric acid (p<0.01). The concentration of triglyceride was significantly higher (p<0.05) during the antler growth period compared to casting time, while serum high-density lipoprotein concentrations were low and remained unchanged during the antler growth period. Serum glucose concentration increased (p<0.05) significantly and was slightly changeable during antler growth. The serum concentrations of Ca and P did not fluctuate during antler growth, while those of Na, K and Cl showed slight differences between the time of casting and the rest of the antler growth period. No significant changes in concentrations of AST, ALT, amylase, CK, GGT and LDH were detected during the antler growth period. However, the concentration of ALK-P increased during antler growth reaching its peak on day 50 after casting. We found a significant difference in the concentration of ALK-P between the time of casting and the rest of the antler growth period (p<0.01). Consequently, antler growth was associated with mild changes in measured serum biochemical values with the exception of ALK-P activity in spotted deer.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.9
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• pp.1303-1308
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• 2015

This study was conducted to investigate changes in blood enzyme parameters and to evaluate the relationship between insulin-like growth factor-1 (IGF-1), antler growth and body weight during the antler growth of sika deer (Cervus nippon). Serum enzyme activity and IGF-1 concentrations were measured in blood samples collected from the jugular and femoral veins at regular intervals during the antler growth period. Blood samples were taken in the morning from fasted stags (n = 12) which were healthy and showed no clinical signs of disease. Alfalfa was available ad libitum and concentrates were given at 1% of body weight to all stags. The experimental diet was provided at 9 am with water available at all times. There were no significant differences in alkaline phosphatase, aspartate aminotransferase, and alanine aminotransferase during antler growth, but alkaline phosphatase concentrations increased with antler growth progression, and the highest alkaline phosphatase concentration was obtained 55 days after antler casting. Serum IGF-1 concentrations measured from blood samples taken from the jugular vein during antler growth, determined that levels of IGF-1 was associated with body weight and antler growth patterns. Serum IGF-1 concentrations were higher at the antler cutting date than other sampling dates. Antler length increased significantly during antler growth (p<0.001), and there was a similar trend to between right and left beams. Body weight increased with antler growth but was not significant. Consequently it appeared that serum alkaline phosphatase concentration was related to antler growth and both antler growth and body weight were associated positively with IGF-1 concentrations during antler growth.

• Journal of Acupuncture Research
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• v.35 no.1
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• pp.21-27
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• 2018

Background: Examination of the effects of deer antler, old antler, and antler glue on postmenopausal osteoporosis in an ovariectomized Sprague-Dawley rat model. Methods: The study involved 7 experimental groups; SHAM (sham-operated rats), OVX (ovariectomized rats), E2 (ovariectomized rats with estradiol $10{\mu}g/kg$ daily, orally), DA (ovariectomized rats with deer antler extract 5.83 mg/kg), OA (ovariectomized rats with old antler extract 3.8 mg/kg), low-AG (ovariectomized rats with low dose of antler glue powder 12.5 mg/kg), high-AG (ovariectomized rats with high dose of antler glue powder 37.5 mg/kg). After 6 weeks of treatment, body weight, blood calcium, phosphorus, estradiol, liver [alkaline phosphatase (ALP), aspartate transaminase (AST), alanine transaminase (ALT)] and kidney [blood urea nitrogen (BUN)/creatinine ratio] function, and femoral bone mineral density (BMD) were measured. Results: The body weights of DA, OA, low-AG, and high-AG groups did not significantly differ from OVX group. Blood estradiol levels were significantly increased in the DA, low-AG, and high-AG groups compared to the OVX group. Blood calcium, phosphorus, ALP, AST, and ALT levels and BUN/creatinine ratio did not show significant changes in the DA, OA, low-AG, and high-AG groups. BMDs of the femur, and femoral head and neck were significantly increased in the low-AG group. In the OA group, the BMD of the femoral head and neck was significantly increased. Conclusion: Treatment with deer antler, or antler glue for 6 weeks was effective for increasing estradiol and femoral BMD in ovariectomized rats, suggesting that this may be of therapeutic benefit for osteoporosis.