• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.59-66
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• 2017

This study investigated the quality characteristics and biological activities of rice germ fermented by Bacillus spp. During the milling process, the contents of rice germ in the rice bran (Control) were adjusted to 30% (RG30) and 70% (RG70). The approximate composition, pH, total acidity, total soluble solid, total sugar, polyphenol and flavonoid contents were measured. DPPH radical scavenging activity, xanthine oxidase (XO) and angiotensin converting enzyme (ACE) activities were also determined. We observed that the moisture content decreased after fermentation, while the crude protein was significantly increased. Fermentation remarkably lowered the pH from 5.83~6.26 to 4.77~4.93, thereby elevating the total acidity. Fermentation also increased the total solid contents, from $0.40{\sim}0.87^{\circ}Bx$ to $1.63{\sim}2.20^{\circ}Bx$. The total sugar decreased to 136.81~151.53 mg/mL from 377.56~450.64 mg/mL. Polyphenol contents were the highest in control (0.59 and 0.73 mg/mL before and after fermentation, respectively). Fermentation significantly affected the increase of the polyphenols in both rice germ 30% and 70% samples, from 0.26 and 0.28 mg GAE/g before fermentation, to 0.52 and 0.70 mg GAE/g after fermentation, respectively. There was a slight increase in the flavonoid contents after fermentation. The $IC_{50}$ value of the electron donating ability, as evaluated by the DPPH method, was the lowest in control (3.77 and 3.36 mg/mL before and after fermentation, respectively). Fermentation increased the XO inhibition activity up to 63.69% in control, 49.81% in rice germ 30%, and 59.32% in rice germ 70%. The ACE inhibition activities were also increased in the fermented control, rice germ 30% and 70%, to 40.51%, 22.69% and 33.91%, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.123-129
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• 1991

The skipjack and Alaska pollack meat were packed in square No. 3B can, and thermally processed at $121.1^{\cir}C$ so far as to reach Fo values of 5, 10 and 20, respectively. Also the another samples which were heated at $98^{\cir}C$ for 30 minutes were prepared. We have examined the changes of nitrogenous extractives and texture by thermal processing at high temperature in both fish meats. Moisture contents of both fish meats decreased slightly with the increasing of Fo values. When the samples were heated at $98^{\cir}C$ and $121.1^{\cir}C$, pH and VBN contents increased markedly in both fish meats; increasing ratio of pH and VBN contents in skipjack meat was larger than those of Alaska pollack meat. Histamine were detected in concentration of 6.1mg/100g, 0.1mg/100g in raw skipjack and Alaska pollack meat, 8.2mg/100g, 0.1mg/100g in Fo 20 samples of these fish meats, respectively. The contents of total free amino acids in skipjack and Alaska polack meat were 984.8mg/100g, 282.3mg/100g, and these total contents decreased slightly with increasing of Fo values. Little changes were observed in free amino acid composition, but only His, Tau, Ala in skipjack meat and Tau in Alaska pollack meat decreased significantly by heat treatment. Also the degredation of IMP were Proceeded during Preparation and heat treatment of samples, and TMAO changed into TMA almost equivalently. In changes of textures, as compared with heating of 98t for 30 minutes; Fo 5 heat treatment became more softened these fish meats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.419-427
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• 1985

The properties of lipids in cap and stalk of 'Koshin' (Shiitake, Lentinus edodes, withxpanded cap) were studied. It was also carried out that the characteristics of lipids in fresh 'Donko'(unexpanded cap) and the changes of lipids in those samples by various drying process. The total lipid (TL) content in the cap and stalk of 'Koshin' were 4.58% and 2.65% respectively. It was found that the contents of neutral lipids (NL, $46.7{\sim}48.8%$) and phospholipids (PL, $42.0{\sim}43.8%$) were high, while that of glycolipids(GL, $9.2{\sim}9.5%$) was low. The main lipid in NL was triacylglycerol (TG, $58.0{\sim}58.5%$) followed by sterolester (SE, $16.9{\sim}17.4%$), sterol (ST, $15.6{\sim}16.4%$), diacylglycerol (DG, $5.8{\sim}6.0%$) and monoacylglcerol (MG, $1.1{\sim}1.3%$). The main lipids in PL was phosphatidyl ethanolamine (PE, $58.3{\sim}6.02%$) followed by phosphatidyl choline (PC, $17.3{\sim}19.5%$), cardiolipin (CA, $12.8{\sim}14.0%$) and lyso-phophatidyl choline (LPD, $4.8{\sim}6.6%$). Fatty acid composition was significantly different among TL, NL, GL and PL contained in cap and stalk. The main fatty acids was $C_{18:2}$ followed by $C_{16:0}$ and $C_{18:1}$ acids. The TL contents in cap and stalk of fresh 'Donko' were 3.7% and 2.5%. The changes of TL contents, PoV by drying were not almost observed. AV(acid value) of TL in the sun dried samples was a little lower than those of the fresh and hot air dried samples, on the contrary NL content in TL of the former was a little higher than those of the latters. The main lipid in NL of the three samples was TG followed by SE, ST, DG, MG and free fatty acid (FFA). In the above lipids, FFA contents in NL of the sun dried sample was a little higher than those of the fresh and hot air dried samples, but TG content in NL of former was a little lower than those of the latters. The main lipid in GL of the three samples was digalactosydiglycerol (DGDG) followed by acylsterylglucoside(ASG), sterylglucoside (SG), monogalactosyldiglycerol (MGD) and cerebroside (CER). Influence of drying on these lipid content were nol almost recognized. The main lipid in PL of the three samples was PE followed by PC, CA, LPC and phosphat idyl serine (PS). In the above lipids, PE and PC contents in PL of the sun dried one were a little lower than those of the fresh and hot air dried ones. The main fatty acid in TL, NL, GL and PL of the three samples was $C_{18:2}$ followed by $C_{16:0},\;C_{18:1}$. The $C_{18:2}$ acid contents of the sun dried sample was a little lower than those of the fresh and hot air dried ones, while $C_{16:0}$ content of the former was a little higher than those of the former was a little lower than those of the latters.

• Journal of Wetlands Research
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• v.19 no.1
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• pp.172-179
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• 2017

The purpose of this study is to analyze the current original habitat and to conserve the narrow-mouthed toad populations. For this study, we used 240 pitfall traps (30 cm height ${\times}$ 20 cm width) to catch the narrow-mouthed toads that inhabit in Myeongji-dong, Gangseo-gu, in Busan metropolitan city from August 2, 2013 to November 7, 2013. We measured the environmental characteristics (soil composition factors, soil moisture, Humidity, soil temperature) for the seven habitat patterns of narrow-mouthed toads based on vegetation types. Main habitats of narrow mouthed toads were flat grassland where grass and false acacia grew and there was wetland all over the place. When analyzing habitats that main habitats of narrow-mouthed toads prefer after selecting representative seven vegetation, it was found that the most narrow-mouthed toads were caught in amur silver grass colony while the least narrow-mouthed toads were caught in bare land. Totally, we caught 846 narrow-mouthed toads over 68 times, and released them into the newly constructed habitat after injection VIE-tag. It seems that the reason for which the least narrow mouthed toads were caught in bare land is that bare land is not suitable for narrow mouthed toads to protect themselves from strong sunlight and to hide themselves from natural enemy. We found that temperature had the greatest influence on activities of narrow mouthed toads and at temperature of less than $15.6^{\circ}C$. We also found that the activities of narrow mouthed toads were remarkably low and then temperature was below $15.6^{\circ}C$. It meant that narrow mouthed toads seemed to go into hibernation. From this research, we could find the prefer habitat after analyzing habitats for the narrow-mouthed toads and could suggest for construction for the better habitat of narrow-mouthed toads.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.1
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• pp.30-36
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• 1999

Seasonal variation in lipid classes and fatty acid compositions of total lipid (TL) of 12 species of Korean fish muscle, which caught off Tongyeong coast of the Southern Sea (Nam-Hae) from Mar, 1995 to Feb. 1996, was studied. Triglyceride (TG) and free sterol (ST) were prominent lipid classes of neutral lipid in all fish species. The percent of TG rose with increasing TL content by season, but that of ST fell. The prominent lipid classes of phospholipid were phosphatidylcholine (PC) and phosphatidylethanolamine (PE), percents of PC and PE were higher in the fish containing lower lipid. The prominent fatty acids in all fish species were 16:0 ($19.5\pm1.99\%$) 22:6 (n-3) ($16.6\pm7.46\%$), 18:1 (n-9) ($15.8\pm8.39\%$), 20:5 (n-3) ($8.46\pm3.70\%$), 16:1 (n-7) ($7.06\pm3.08\%$) and 14:0 ($3.80\pm2.15\%$). With increasing TL content by season, the percent of monounsaturated fatty acids (MUFA) such as 18:1 (n-9) and 16:1 (n-7) rose, but those of polyunsaturated fatty acids (PUFA) such as 22:6 (n-3) and 20:5 (n-3) fell. There was a negative correlation between the percent of the MUFA and the PUFA of total fatty acids. However, the PUFA content increased as the TL content increased by season. On the other hand, the percent of 16:0 almost unchanged by seasonal variation of lipid content.

• Current Research on Agriculture and Life Sciences
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• v.31 no.1
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• pp.45-50
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• 2013

Mutagenesis is used to study gene function and obtain new genetic resources for plant breeding. Soybean is an important oil crop in the world. Thus, to find new genetic resources, a mutation population was developed from the soybean cultivar Pungsannamul using 0.3% ethyl methane sulfonate. The variation of fatty acids was then evaluated among 892 M4 generation mutant lines selected from 3,774 mutant lines. While the wild type Pungsannamul showed 11.6, 3.4, 23.8, 53.3, and 7.8% for palmitic, stearic, oleic, linoleic and linolenic acid, respectively. the fatty acid variations in the mutant lines ranged from 7.4 to 19.7%, 2.2 to 13.0%, 14.7 to 49.0%, 31.8 to 63.9%, and 3.9 to 15.9% with an average of 10.8, 3.8, 25.3, 52.0, and 8.1% for palmitic, stearic, oleic, linoleic and linolenic acid, respectively. Thus, two mutation lines with higher plamitic acid, PE1542 (17.1%) and PE3058 (17.0%), one line with lower stearic acid, PE2166 (1.9%), one line with higher stearic acid, PE977 (12.7%), two lines with higher oleic acid, PE450 (44.4%) and PE2742 (47.7%), and two lines with lower linolenic acid, PE594 (4.6%) and PE1690 (3.7%), were selected from this study. The newly selected fatty acid variants will be good genetic sources for gene function analyses and breeding soybean varieties with altered fatty acids for various industrial and human food applications.

• Journal of Plant Biotechnology
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• v.42 no.1
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• pp.60-70
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• 2015

The aim of this study was to investigate whether fourier transform infrared (FT-IR) spectroscopy can be applied to simultaneous determination of fatty acids contents in different soybean cultivars. Total 153 lines of soybean (Glycine max Merrill) were examined by FT-IR spectroscopy. Quantification of fatty acids from the soybean lines was confirmed by quantitative gas chromatography (GC) analysis. The quantitative spectral variation among different soybean lines was observed in the amide bond region ($1,700{\sim}1,500cm^{-1}$), phosphodiester groups ($1,500{\sim}1,300cm^{-1}$) and sugar region ($1,200{\sim}1,000cm^{-1}$) of FT-IR spectra. The quantitative prediction modeling of 5 individual fatty acids contents (palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid) from soybean lines were established using partial least square regression algorithm from FT-IR spectra. In cross validation, there were high correlations ($R^2{\geq}0.97$) between predicted content of 5 individual fatty acids by PLS regression modeling from FT-IR spectra and measured content by GC. In external validation, palmitic acid ($R^2=0.8002$), oleic acid ($R^2=0.8909$) and linoleic acid ($R^2=0.815$) were predicted with good accuracy, while prediction for stearic acid ($R^2=0.4598$), linolenic acid ($R^2=0.6868$) had relatively lower accuracy. These results clearly show that FT-IR spectra combined with multivariate analysis can be used to accurately predict fatty acids contents in soybean lines. Therefore, we suggest that the PLS prediction system for fatty acid contents using FT-IR analysis could be applied as a rapid and high throughput screening tool for the breeding for modified Fatty acid composition in soybean and contribute to accelerating the conventional breeding.

• Horticultural Science & Technology
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• v.18 no.3
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• pp.334-341
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• 2000

To develop a nutrient solution for a closed hydroponic system in potato (Solanum tuberosum L.) 'Atlantic' and 'Superior' potatoes were grown with the nutrient solutions whose strengths were 0.25, 0.5, 1.0, and 1.5 of the concentration of the nutrient solution developed by the National Horticultural Experiment Station in Japan. The best results in potato growth and yield were obtained with 0.5 and 1.0 strength nutrient solutions, and nutrient compositions for potato were determined based on the 1.0 strength nutrient solution; $14.4me{\cdot}L^{-1}\;N,\;4.2me{\cdot}L^{-1}\;P,\;7.5me{\cdot}L^{-1}\;K,\;5.5me{\cdot}L^{-1}\;Ca$, and $3.5me{\cdot}L^{-1}\;Mg$ for stolon growth stage and $14.8me{\cdot}L^{-1}\;N,\;4.0me{\cdot}L^{-1}\;P,\;8.5me{\cdot}L^{-1}\;K,\;6.5me{\cdot}L^{-1}\;Ca$, and $3.0me{\cdot}L^{-1}\;Mg$ for tuber growth stage. To examine the suitability of the nutrient solutions developed for potato, the strengths of 1.0 (PS 1.0S), 0.75 (PS 0.75S), or 0.5 (PS 0.5S) were compared with half-strength of Japanese Horticultural Experiment Station' solution (JH 0.5S). Changes in pH, EC, and mineral concentrations in nutrient solutions depended more on solution strength and growth stage than on the type of nutrient solution. However, most elements in solution remained constant with plant age in PS 0.75S solution during stolon growth stage, and in PS 0.5S solution during tuber growth stage. The greatest growth and tuber yield was obtained in the standard strength solution (PS 1.0S), and potato solution developed in this experiment was recommended for hydroponic culture of potato in a closed system.

• Horticultural Science & Technology
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• v.32 no.6
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• pp.834-844
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• 2014

Postharvest browning of mushroom (Agaricus bisporus) reduces the shelf life of harvested mushrooms. Here, mushrooms were dipped in various solutions (distilled water; DW, 0.25% rice bran extract; RB, 0.1% ascorbic acid; AA, RB + AA) for 3 min. After air-drying at room temperature, the dipped mushrooms were packaged in a polypropylene (PP) films and stored at 4 or $15^{\circ}C$. The quality changes of mushrooms were measured in terms of color, gas composition, firmness, and sensory evaluation during storage. Rice bran extract was measured for total polyphenol content, total flavonoid content, DPPH, ABTS radical scavenging, chelating activity and PPO inhibition activity. No difference in firmness were found in the mushroom samples regardless of dipping solution or storage temperature. At both 4 and $15^{\circ}C$ storage temperatures, RB + AA solution-dipped samples showed the highest L value and lowest delta E value. During the storage period, sensory evaluation showed that overall acceptability of mushrooms treated with RB and RB + AA solution was higher than that of the untreated mushrooms. Total polyphenol and flavonoid contents of 0.25% rice bran extract were $36.42mg\;GAE{\cdot}g^{-1}$ and $4.85mg\;QE{\cdot}g^{-1}$, respectively. The DPPH and ABTS radical scavenging activity of 0.1% ascorbic acid was higher than that of 0.25% rice bran extract. The highest copper ($Cu^{2+}$) chelating activity was found in the 0.25% rice bran extract. The PPO inhibition activity of 0.1% ascorbic acid was higher than that of 0.25% rice bran extract. Our results suggest that 0.25% rice bran extract with 0.1% ascorbic acid is effective anti-browning agent for maintaining quality of Agaricus bisporus during storage.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.229-237
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• 2009

This study was conducted to compare the quality of the pork from finishing pigs that were fed diets containing different levels of methyl sulfonyl methane (MSM). A total of 135 crossbred pigs $(Landrace{\times}Yorkshire{\times}Duroc)$ were fed either with a control commercial diet or the control diet supplemented with 300- and 500-ppm MSM for 158d. The pigs were slaughtered at approximately 110kg live weight and were transported to the local slaughterhouse for electrical stunning followed by exsanguination. After the slaughter, the pork muscles were dissected from each carcass, placed in wrap package bags, and stored for 8d at $4^{\circ}C$. The TEARS values of the pigs that were fed MSM diets were significantly lower (p<0.05) compared with those of the pigs that were fed with non-supplemented diets. The Na, Mg, and Ca contents of the dietary MSM were significantly lower (p<0.05) than those of the non-supplemented diets, but the Fe, Cu, and Zn contents of the dietary MSM were significantly higher (p<0.05) than those of the non-supplemented diets, and the increased level of MSM supplementation resulted in higher sulfur contents. There was no difference among the diets in terms of amino acid content. The dietary supplementation with MSM, however, led to increased saturated fatty acid and decreased unsaturated fatty acid (%) in the pork muscles (p<0.05). The sensory panelists recorded greater marbling and overall acceptability scores in the samples with 500-ppm-MSM dietary supplementation (p<0.05). These data suggest that supplementing pig diets with MSM can improve the quality of the pork and can enhance the eating quality because the sensory panels found that the pork from pigs that were fed an MSM-supplemented diet had better sensory characteristics.