• Journal of Mushroom
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• v.20 no.3
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• pp.119-126
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• 2022

As the importance of public health increases with the spread of infectious diseases, functionality has become a factor affecting consumers' purchase of mushrooms. Therefore, the bioactive components of button mushrooms (Agaricus bisporus), which are generally known to promote button mushroom consumption, were analyzed. White and brown button mushrooms were compared and white beech mushroom (Hypsizygus marmoreus) were used as a control. White button mushrooms had higher sugar and inorganic potassium concentrations than brown button mushrooms, whereas sodium, magnesium, and vitamin C concentrations were not significantly different between the different button mushrooms. Moreover, there was approximately twice as much ergosterol in white button mushrooms than brown button mushrooms. Brown button mushrooms had higher concentrations of 𝛽-glucan and oxalic acid than white button mushrooms, but there was no significant difference in total organic acid content between the two mushroom types. High concentrations of the essential amino acids, ergothioneine, isoleucine, and leucine and the non-essential amino acids, glycine and alanine, were observed. Concentrations of the vitamin B group and total polyphenols were also high.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.1
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• pp.17-22
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• 1977

In the present paper, the effect of sodium sulfite treatment on tile inhibition of browning reactions occurring in the storage of dried oyster was tested and the supplementary effect of antioxidantsaddedwasalsomentioned. Dried oysters treated with sodium sulfite solutions as described in the previous paper(Lee and Choi, 1977) were stored in the bottles with silica gel bags at room temperature with or without the application of antioxidants. The ethanol solution of an antioxidant mixture(BHA, BHT, plus, synergists) was sprayed on the surface of cooked oyster before drying. The density of brown pigment was determined spectrophotometrically by measuring the absorbance at 420 and 440 nm of both fractions of pigment extract, namely chloroform-methanol and water soluble fractions, which represent the brown color developed by fat oxidation and Maillard reactions respectively. TBA value was also measured for the oxidative rancidity in oysters during the storage. It appeared from the results that the 0.5 M sodium sulfite-60minute treated samples showed better effect after 150 day storage at room temperature. Controlling tile pH of treating solutions, did not reveal so much different in inhibitory effect in the aspect of color but a more reduction of tyrosine and reducing sugar was resulted with acidic solution than with alkaline solution. The development of brown color in dried oyster seemed to be leaded rather by the oxidative rancidity of lipids than sugar-amino reactions particularly in a long-term storage since the browning of chloroform-methanol fraction progressed more rapidly than of water. soluble fraction. The application of antioxidant, therefore, could largely retard the browning of the product as appeared in the results that sodium sulfite treated oyster with addition of antioxidant kept the best color during the storage.

• Applied Biological Chemistry
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• v.47 no.4
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• pp.379-383
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• 2004

For the elucidation of substrate specificity to the brown copra meal by Bacillus sp. ${\beta}-mannanase.$, the enzymatic hydrolysate after 24 hr of reaction was heated in a boiling water bath for 10 min, and then centrifuged to remove the insoluble materials from hydrolysates. The major hydrolysates composed of D.P 5 and 7 galactosyl mannooligosaccharides. For the separate of galactosyl mannooligosaccharides, the supernatant solution of 150 ml was put on a first activated carbon column. The column was then washed with 5 l of water to remove mannose and salts. The oligosaccharides in the column were eluted by a liner gradient of $0{\sim}30%$ ethanol, at the flow rate of 250 ml per hour. The sugar composition in each fraction tubes was examined by TLC and FACE analysis. The combined fraction from F3 was concentrated to 30 ml by vacuum evaporator. Then put on a second activated carbon column. The oligosaccharides in the column were eluted by a liner gradient of $0{\sim}30%$ ethanol (total volume: 5 l), at the flow rate of 250 ml per hour. The eluent was collected in 8 ml fraction tubes, and the total sugar concentration was measured by method of phenol-sulfuric acid. The major component of F2 separated by 2nd activated carbon column chromatography were identified $Gal^3Man_4(6^3-mono-{\alpha}-D-galactopyranosyl-{\beta}-mannotetraose)$. To investigate the effects of brown copra meal galactomannooligosaccharides on growth of Bifidobacterium longum, B. bifidum were cultivated individually on the modified-MRS medium containing carbon source such as $Gal^3Man_4$, compared to those of standard MRS medium.

• New & Renewable Energy
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• v.9 no.2
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• pp.5-14
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• 2013

The efficiency of microwave-assisted acid hydrolysis of seaweeds for the production of ethanol was investigated and its effect on hydrolysis into reducing sugar and fermentation into ethanol evaluated as compared with those by conventional heating. A brown seaweed, Laminaria japonica (10-100g/L) was hydrolysed under dilute acidic condition (0.5N $H_2SO_4$, $100^{\circ}C$) with two sorts of heating: microwave irradiation for ${\leq}10min$ and conventional heating for 10-60min. Microwave-assisted hydrolysis was shown to be more efficient. A similar range of reducing sugar and ethanol yields as with the conventional autoclave heating procedure(${\geq}30min$) was observed, but it was obvious that production of ethanol from microwave-assisted hydrolysis had a 3 times faster reaction rate leading to very short production times, lower energy consumption/loss than from the conventional heating mode, and higher biomass loading without significant reducing ethanol yield, thus microwave-assisted acid hydrolysis is a potential alternative method for more effective hydrolysis of Laminaria japonica.

• The Korean Journal of Mycology
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• v.40 no.2
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• pp.104-108
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• 2012

In order to apply into functional food or medicinal industry, nutritional characteristics and physiological functionality of Hypsizygus marmoreus (brown cultivar) were investigated. Fruiting body of H. marmoreus contained 27.3% of crude protein, 55.8% of total sugar and 11,109.3 mg/100 g dry weight of malic acid. Furthermore, 66.7% of antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity and 37.3% of antigout xanthin oxidase inhibitory activity showed in the water extract from H. marmoreus. The economically ACE inhibitory activity (81.4%) was obtained when the fruiting body of Hysizygus marmoreus was extracted with distilled water of $50^{\circ}C$ for 12 h, even though maximal ACE inhibitory activity (84.4%) was showed the extracts from $70^{\circ}C$ for 12 h.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1440-1446
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• 1999

Fourty-two commercial vinegars were analyzed for their non-volatile organic acids, free sugars. amino acids, and volatile compounds. A study was made to characterize commercial vinegars chemically into three kinds of vinegars such as spirit, cider, and brown rice vinegars. Sixteen chemical components were significantly effective for the chemical characterization of commercial vinegars by stepwise discriminant analysis. Those were malic, succinic and lactic acids from the non-volatile organic acids; fructose and glucose from the free sugars; lysine, serine, leucine, valine and alanine from the amino acids; 1-hexanol, acetaldehyde, 3-methyl-1-butanol, 2-methylpropanoic acid, isopropyl butanoate and ethanol from the volatile compounds. Six components including malic acid, lysine, succinic acid, glucose, lactic acid and 1-hexanol were the most significant contributors to the differentiation of commercial vinegars into spirit, cider, and brown rice vinegars. In particular, cider vinegars could be characterized to be abundant in amounts of malic acid and 1-hexanol, whereas brown rice vinegars in amounts of lysine and lactic acid compared to spirit vinegars.

• Animal Bioscience
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• v.36 no.3
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• pp.506-520
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• 2023

Objective: Japanese Brown (JBR) cattle, especially the Kochi (Tosa) pedigree (JBRT), is a local breed of moderately marbled beef. Despite the increasing demand, the interbreed differences in muscle metabolites from the highly marbled Japanese Black (JBL) beef remain poorly understood. We aimed to determine flavor-related metabolites and postmortem metabolisms characteristic to JBRT beef in comparison with JBL beef. Methods: Lean portions of the longissimus thoracis (loin) muscle from four JBRT cattle were collected at 0, 1, and 14 d postmortem. The muscle metabolomic profiles were analyzed using capillary electrophoresis time-of-flight mass spectrometry. The difference in post-mortem metabolisms and aged muscle metabolites were analyzed by statistical and bioinformatic analyses between JBRT (n = 12) and JBL cattle (n = 6). Results: A total of 240 metabolite annotations were obtained from the detected signals of the JBRT muscle samples. Principal component analysis separated the beef samples into three different aging point groups. According to metabolite set enrichment analysis, post-mortem metabolic changes were associated with the metabolism of pyrimidine, nicotinate and nicotinamide, purine, pyruvate, thiamine, amino sugar, and fatty acid; citric acid cycle; and pentose phosphate pathway as well as various amino acids and mitochondrial fatty acid metabolism. The aged JBRT beef showed higher ultimate pH and lower lactate content than aged JBL beef, suggesting the lower glycolytic activity in postmortem JBRT muscle. JBRT beef was distinguished from JBL beef by significantly different compounds, including choline, amino acids, uridine monophosphate, inosine 5'-monophosphate, fructose 1,6-diphosphate, and betaine, suggesting interbreed differences in the accumulation of nucleotide monophosphate, glutathione metabolism, and phospholipid metabolism. Conclusion: Glycolysis, purine metabolism, fatty acid catabolism, and protein degradation were the most common pathways in beef during postmortem aging. The differentially expressed metabolites and the relevant metabolisms in JBRT beef may contribute to the development of a characteristic flavor.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.499-509
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• 2008

The purpose of this study was to investigate the changes in physicochemical and sensory properties of raw fruits during washing and chlorine treatments. Strawberry and banana were pre-prepared at different concentration of chlorinated water(0 ppm, 50 ppm and 100 ppm), immersion time(3 min and 5 min), and number of post-rinsing(1 time, 2 times and 3 times). The physicochemical properties such as pH, sugar contents, residual chlorine contents, color values and hardness of the fruits were analyzed, and the sensory quality were evaluated throughout the sterilization treatment process. After washing strawberry with 100 ppm chlorinated water and 3 times of post-rinsing, pH and residual chlorine contents were showed a little difference, while sugar contents, hardness, and color values(L, a and b) were reduced. In case of banana, pH, sugar contents and residual chlorine contents were not affected, and hardness and L color value were reduced. However, a and b color values of banana were gradually increased as the development of brown discoloration. Sensory properties of the samples were affected by the chlorine sterilization treatment. In overall acceptance, strawberry and banana treated with 100 ppm chlorinated water showed the lowest scores among treatments. Therefore it could be suggested that the application of 50 ppm chlorinated water for $3{\sim}5$ minutes with over 3 times of post-rinsing was the effective pre-preparation method without affecting the quality of the fruits.

• Korean Journal of Agricultural Science
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• v.36 no.1
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• pp.41-50
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• 2009

Fucoidan is a uniquely-structured sulfated fucose-rich polysaccharide derived from brown algae. Recently, the abalone glycosidase-digested fucoidan extract (fucoidan extract) derived from seaweed Cladosiphon novae-caledoniae Kylin (Mozuku) draws much attention because of its clinical anti-cancer effect in Japan. Here, we report the cancer cells-specific apoptosis inducing effects of the fucoidan extract. The fucoidan extract suppressed the growth of various anchorage-dependent and -independent cancer cells. The fucoidan extract contained low molecular weight components, which induced apoptosis of human leukemic HL 60 cells but not of human lymphocytes. It was shown that the fucoidan extract lead caspase 3/7 activation and loss of mitochondrial membrane potential in HL 60 cells. Another function of the fucoidan extract was also observed. It has been known that sugar chain expression on the surface of cancer cell membrane changes dependent on their malignancy. The analysis on sugar chain expression profiling using FITC-labeled lectins revealed that the expression of concanavalin A (Con A) binding sugar chain was enhanced by the treatment of human lung adenocarcinoma A549, human uterine carcinoma HeLa and human fibrosarcoma HT1080 cells with the fucoidan extract. Con A-induced apoptosis of cancer cells was stimulated in a dose-and time-dependent manner by the treatment with the fucoidan extract but not of human normal fibroblast TIG-1 cells.

• Korean Journal of Breeding Science
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• v.42 no.2
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• pp.151-156
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• 2010

The mutants of sugary-2 (su-2), floury (flo), shrunken-1 (shr-1), and dull-1 (du-1) were crossed to waxy (wx) to produce $F_2$ seeds. Chi-square analysis on the segregating ratio of the $F_2$ seeds revealed that flo, su-2, and shr-1 were independently transmitted with wx, while wx was epistatic over du-1. The floury and sugary-2 were crossed to Hwasunchalbyeo, a waxy variety, and then the $F_4$ of floury-waxy and sugary-2-waxy seeds were developed, respectively. As the parents phenotypes of sugary-2 and floury, the grains of these two lines showed lower hardness and grain weight than normal grain of Hwacheongbyeo. For alkali digestive value (AVD), the sugary-2-waxy showed lower ADV than Hwacheongbyeo. For the gel consistency of grain flours, the floury was medium like Hwacheongbyeo, while those of the sugary-2, floury-waxy, and sugary-2-waxy were soft like Hwasunchalbyeo. The amylose contents in the grains of the sugary-2 and floury were decreased to ~15% whereas that of Hwacheongbyeo was 19.1%. All the lines showing waxy endosperm (Hwasunchalbyeo, floury-waxy, and sugary-2-waxy) showed less than 4% amylose contents. Interestingly, the free sugar content in the brown rice was increased to 9.27% in the sugary-2-waxy, showing transgressive segregation phenomenon where the free sugar contents in its parents, sugary-2 and Hwasunchalbyeo, were 5.98% and 3.98% respectively. Also, the floury-waxy showed transgressive segregation phenomenon, containing 6.15% of free sugar content in the grains.