• Journal of Life Science
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• v.17 no.3 s.83
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• pp.386-395
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• 2007

A total of 27 strains of Vibrio parahaemolyticus (18 strains isolated from Korea and 9 strains from Japan) were serotyped and examined for biochemical characteristics, antimicrobial susceptibility patterns, cytotoxicity assay, thermostable direct hemolysin (TDH) production and molecular epidemiology. Using polymerase chain reaction (PCR) method and DNA probe hybridization method, the strains were tested for toxR, tdh, trh and ORF 8 genes. The V. parahaemolyticus isolated from patients were belonged to 8 different serotypes : O3:K6, O1:K38, O3:K57, O4:K9, O4:Kl2, O4:K68, O5:Kl5 and O6:K46. Urease-positive strain possessed the trh gene, and conversely, urease-negative strains lacked the gene, indicating that urease production by V. parahemolyticus strains strongly correlates with the possession of the trh gene. Most strains showed multiple resistant to more than three antibiotics and the antibiogram could be classified into 6 group (I to VI). All of the O3:K6 strains isolated in South Korea and Japan producted TDH at high levels. The TDH titers ranged between 256 and 2.048, and the average titer was 1009. To distinguish the new and increasingly common V. parahaemolyticus strains from clinical isolates, ORF 8 is a useful genetic marker. After Southern hybridization, the HindIII restriction fragment patterns of the tdh gene were grouped one type, respectively. One type showed two bands one of which was 4.3kb and the other was 11.5kb in size. Variation between the O3:K6 serotype are minor when compared to the differences seen with the non O3:K6 strains. The migration patterns of Not I -digested of the total DNA of the O3:K6 strains were similar, and only slight variations were observed between the serotypes. By contrast, the O3:K6 strains and non O3:K6 had markedly different profiles. In conclusion, Random amplified polymorphic DNA (RAPD) profile using appropriate primers was an effective epidemiological marker.

• Journal of Life Science
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• v.21 no.2
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• pp.309-315
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• 2011

Rice syrup meal (RSM) was enzymatically hydrolyzed using eight commercial proteases (Protamex, Neutrase, Flavourzyme, Alcalase, Protease M, Protease N, Protease A, Molsin F) for 4 hr at optimum pH and temperature. Proteolytic hydrolysates were examined in supernatant and precipitate using Lowry protein assay, semimicro Kjeldahl method and gravimetric method using weight difference before and after enzymatic hydrolysis. Although RSM contains a high amount of protein (71.2%), only a very small amount of protein was hydrolyzed. Two proteases (Protease M and Protease N) were found to be the most effective in the hydrolysis of RSM protein. In Lowry method, 57.5 and 59.0 mg protein/g RSM were hydrolyzed after Protease M and Protease N treatments, respectively. In gravimetric method, 80.0 and 85.4 mg protein/g RSM were hydrolyzed after Protease M and Protease N treatments. In Kjeldahl method, 67.43 and 70.43 mg protein/g RSM were hydrolyzed after Protamex and Protease N treatments, respectively. For synergistic effect, two or three effective commercial proteases (Protease M, Protease N and Protease A) were applied to RSM at one time. The highest hydrolysis of RSM protein was observed in both Lowry protein assay (80.3 mg protein/g RSM) and gravimetric methods (153.2 mg protein/g RSM) when three commercial proteases were applied at one time, suggesting the synergistic effect of those proteases.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.77-85
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• 2016

In this study, 4-week-old rats were fed bread supplemented with Terminalia chebula (TC), Plantago asiatica (PA), Linder obtusiloba (LO), and Capsosiphon fulvescens (CF) ethanol extracts, to determine the decrease in blood glucose levels, as well as the anti-inflammatory and lipid-enhancing effects. Previous studies have demonstrated the antioxidative effects of these ethanol extracts. After sacrifice, the liver tissue, whole blood, and serum samples were collected for biochemical analysis. The results showed a significant decrease in blood glucose level, lipid peroxidation, malondialdehyde (MDA) level, HbA1c level, total cholesterol, and low-density lipoprotein (LDL)-cholesterol (p<0.05) and an increase in high-density lipoprotein (HDL)-cholesterol level in rats fed bread supplemented with LO and CF ethanol extracts (p<0.05). Therefore, the results of this study demonstrate that bread supplemented with LO and CF ethanol extracts can potentially affect the blood glucose level and lead to lipid enhancement.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.1
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• pp.1-8
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• 2014

Field studies were conducted from the years 2009 to 2012 in order to determine the cultivation limit as well as to evaluate the characteristics and forage production of warm season grass in Korea. Two bermudagrass [Cynodon dactylon (L.) Pers.] cultivars, two bahiagrass (Paspalum notatum Flugge) cultivars and a Kleingrass [Panicum coloratum L.] cultivar were compared for forage production and quality in the mid-southern regions of Korea. The experimental design was a randomized block design (RBD) with three replications. The number of days to seedling emergence for bremudagrass and bahiagrass was observed as approximately 12 days and 28 days after seeding, respectively. In Kwangju, the heading dates of bahiagrass and kleingrass were 21 August and 10 July, respectively,. Warm season grass did not winter in the mid-regions (Kimjea, Cheonan) of Korea. All of the Bermudagrass cultivars had higher dry matter (DM) than bahiagrass at the first harvest. The dry matter yield of kleingrass was usually greater than the other entries at all study sites. Peak forage DM production of bermudagrass and bahiagrass cultivars occurred in June and July, respectively. The contents of crude protein (CP) and total digestibility nutrient (TDN) for bermudagrass cultivars were usually greater than the other entries at all study sites. Further, acid detergent fiber (ADF) and in vitro DM digestibility (IVDMD) were similar across all cultivars.

• Journal of The Korean Society of Grassland and Forage Science
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• v.33 no.4
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• pp.298-303
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• 2013

This study investigates the effect of a feed concentrate on the growth performance, feed requirement, and rearing expenses of growing black goats. Forty female growing black goats were divided into four groups and fed rice straw (ad libitum) mixed with different levels of the feed concentrate: T1 (1.5%), T2 (1.8%), T3 (2.1%), and T4 (0%, control). The average daily weight gain (body weight per day) was as follows: T1 < T2 < T3 < T4 (50.23, 60.37, 71.46 and 98.90 g/day, respectively) (p<0.05). The intake of rice straw decreased significantly with increase in the concentrate level (p<0.05). Rearing expenses amounted to 46,704, 49,998, 54,701, and 74,613 won for feed concentrate levels of 1.5%, 1.8%, 2.1%, and ad libitum, respectively. Increase in feed concentrate levels led to an increase in rearing expenses. In conclusion, a concentrate level of 2.1% was determined to be idea for a rice-straw-based feed for growing black goats.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.99-104
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• 2014

This study was done to analyze the contents of minerals and to investigate the ratio of measured values to labeled values and to analyze the ratio of calcium to other minerals in 68 specimen with minerals - fortified commercial beverages, noodles, cereals and grain products. Content of calcium, iron and zinc in samples after microwave digestion was analyzed with an ICP-OES. The measured values of calcium were ranged 82.2~293.1% of the labeled values in 38 samples composed calcium - fortified commercial beverages, noodles, cereals and grain products. The measured values of iron and zinc were ranged 83.3~301.0%, 90.1~314.1% of the labeled values in minerals - fortified commercial beverages, noodles, cereals and grain products, 42, 24 samples. The Ca : Fe ratios were 90.55 (50.55~220.64) in fruit & vegetable juice, 850.41 in fruit & vegetable beverage, 553.49 in blended beverage, 179.07 (118.37~238.01) in soy milk, 204.39(41.64~397.52) in noodle, 296.97(121.64~868.88) in fried noodle, 30.89(15.69~62.05) in cereal and 7.73(0.22~49.92) in grain product. The Ca : P ratios were 1.44(0.96~1.98) in fruit & vegetable juice, 1.92 in fruit & vegetable beverage, 1.66 in blended beverage, 4.23(2.25~7.72) in soy milk, 1.14(0.28~1.97) in noodle, 1.88(1.17~2.42) in fried noodle, 1.29(0.87~2.92) in cereal and 0.30(0.06~1.57) in grain product. The Ca : Mg ratios were 1.85(0.87~5.04) in fruit & vegetable juice, 28.72 in fruit & vegetable beverage, 2.97 in blended beverage, 5.27(2.93~9.36) in soy milk, 3.97(1.34~7.57) in noodle, 6.77(4.63~10.78) in fried noodle, 4.40(2.30~12.55) in cereal and 1.17(0.23~7.48) in grain product. These results suggest calcium contents and the ratio of calcium contents to other minerals in calcium-fortified food products should be strictly controlled. Moreover, to avoid problems with Excessive nutrition, there must be initiatives for better understanding on food labelling and nutrition for fortified food.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.895-907
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• 2005

In an attempt to improve the taste and storage characteristics of Sulgidduk, a Korean traditional rice cake product, baekbokryung(White Poria cocos Wolf) powder was supplemented as one of the ingredients and Product Quality waw assessed. The baekbokryung Powder was added in rations of 0, 5, 7, 10, and $15\%$(w/w) per rice powder during the raw material preparations. The sensory, objective quality, and microbiological characteristics of the products were examined at 4-hr intervals during storage for 36 hours at $20^{\circ}C$ The sensory evaluation was conducted based on the acceptability and intensity characteristics of the product. In the acceptability test, a $5\%$ treatment wae renerally ranked with the highest score, among all the treatments while the preference differed according to ages of the panels ; namely, those in their 20's to 30's liked a $5\%$ supplementation while those in their 40's to 60's Preferred a $7\%$ one. The addition of baekbokryung Powder proportionally decreased the moisture content of the products. The colorimetric redness(a) and yellowness(b) of the Products increased with increasing added baekbokryung Powder. The redness values began to decrease slowly from the beginning while the rates were accelerated after 8 to 12 hours of the storage. In the textural characteristics, hardness, gumminess and adhesiveness values increased with increasing added baekbokryung powder. The rapid increase in adhesiveness during the initial 4 hour of storage and the following stabilization was noted. Cohesiveness and springiness values tended to decrease gradually with increasing added baekbokryung Powder. Except for the control sample, no significant differences in the total microbial counts among the treatments were noted. After 20 hours of storage, the control sample exhibited a rapid increase in total microbial count, while the Proliferations of microorganisms were rather suppressed in baekbokryung Powder treatments according to the added amounts The results of the study support the benefits of baekbokryung powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of further increase of baekbokryung Powder in Sulgidduk without causing the adverse qualify effects remains for future study.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.497-503
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• 2012

This study was performed in order to evaluate the antioxidant activities of red beet extracts as well as the physicochemical properties and microbial changes of pork patties containing red beet during refrigerated storage. Red beet was extracted with water and ethanol. Red beet water extracts (RBW) and red beet ethanol extracts (RBE) were diluted with various concentrations (0.05~1.0%). DPPH radical scavenging activity and iron chelation activity of RBW showed a higher level than those of RBE (p<0.05). In particular, the iron chelation activity of RBW was over 53.4% at all levels. In addition, RBW at 1% had nearly 100% activity. On the other hand, the reducing powers of RBE were higher than those of RBW (p<0.05), and the antioxidant activity on linoleic acid emulsion of RBW was over 83% at all levels. Based on these model studies, 0.5% levels of RBW and RBE were added to ground pork patties (GPP), and the physicochemical properties and microbial changes of red beet GPP were evaluated during storage (0~14 d) at $4^{\circ}C$. The pH and microbial counts increased with increased storage time (p<0.05). Pork patties with BHT showed the lowest thiobarbituric acid reactive substances (TBARS) and microbial counts, and those with red beet had lower TBARS than the control (p<0.05). These results indicated that both red beet water and ethanol extracts could be used as natural antioxidants of pork patties during storage.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.466-471
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• 2010

This study investigated the effects of dietary supplementation of fermented apple pomace (FAP), fermented pear pomace (FPP), fermented orange pomace (FOP), and fermented Angelica keiskei Koidz pomace (FAKP) on performance, shelf life, fatty acid composition and cholesterol in broiler chickens. A total of 600, 1-day-old male broiler chicks (Cobb strain) were randomly divided into six groups with four replicates of 30 birds each. There were five treatment groups: control (C), FAP (1.0%, T1), FPP (1.0%, T2), FOP (1.0%, T3), and FAKP (1.0%, T4). The body weight of the broiler chickens fed FAP diet was higher (1,758 g) than the other treatments. There was no difference in the thiobarbituric acid reactive substances (TBARS) in chicken meat between all groups at days 1, 3, and 5 of storage, while the FAP-supplemented group displayed lower TBARS values at day 7. There was no significant difference in fatty acid composition between the groups but the cholesterol content of chicken meat was lower than the control groups. These results suggest the possibility that FAP could be used as a functional feed to improvement the quality performance of broiler chickens.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.34 no.4
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• pp.57-65
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• 2016

Maeul-soop(Village forest) is a key element of Korean traditional village landscape historically and culturally. However, a number of Maeul-soops have been lost or declined due to various influences since the modern age. For this Maeul-soop that has a variety of conservation values including historical, cultural and ecological ones, attention and efforts for a systematic conservation and restoration of Maeul-soop are needed. The purpose of the present study is to provide information on ecological restoration and sustainable use and management of Maeul-soops based on component plant species, habitat and location characteristics of 499 Maeul-soops spread throughout Korea. Major six categories of threat factors to Maeul-soop ecosystem were identified and the influence of each factor was evaluated. For the evaluation of weight by threat factors for the influence on the vulnerability of Maeul-soop ecosystem, more three-dimensional analysis was conducted using Analytic Hierarchy Process (AHP) analysis method. In the results of evaluation using AHP analysis method, reduction of area, among six categories, was spotted as the biggest threat to existence of Maeul-soops. Next, changes in topography and soil environment were considered as a threat factor of qualitative changes in Maeul-soop ecosystem. Influence of vegetation structure and its qualitative changes on the loss or decline of Masul-soop was evaluated to be lower than that of changes in habitat. Based on weight of each factor, the figures were converted with 100 points being the highest score and the evaluation of vulnerability of Maeul-soop was conducted with the converted figures. In the result of evaluation of vulnerability of Maeul-soops, grade III showed the highest frequency and a normal distribution was formed from low grade to high grade. 38 Maeul-soops were evaluated as grade I which showed high naturality and 10 Maeul-soops were evaluated as grade V as their maintenance was threatened. Also in the results of evaluation of vulnerability of each Maeul-soop, restoration of Maeul-soop's own area was found as top priority to guarantee the sustainability of Maeul-soops. It was confirmed that there was a need to prepare a national level ecological response strategy for each vulnerability factor of Maeul-soop, which was important national ecological resources.