• 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.

• Korean Journal of Soil Science and Fertilizer
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• v.36 no.3
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• pp.134-144
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• 2003

A rhizobacterium Pseudomonas cholororaphis O6 produced several secondary metabolites, such as phenazines, protease, and HCN that may be involved in inhibition of the growth of phytopathogenic fungi. In field study, P. chlororaphis O6 treatment on wheat seed suppressed root rot disease caused by Fusarium culmorum. The major organic acids of cucumber root exudates were fumaric acid, malic acid, benzoic acid, and succinic acid. Glucose and fructose were major monosaccharides in cucumber root exudates. The total amount of organic acids was ten times higher than that of the sugars. P. chlororaphis O6 grew well on cucumber root exudates. The dctA gene of P. chlororaphis O6 consisted of a 1,335 bp open reading frame with a deduced amino acid sequence of 444 residues, corresponding to a molecular size of about 47 kD and pI 8.2. The deduced dctA sequence has ten putative transmembrane domains, as expected of a membrane-embedded protein. Our results indicated that organic acids in cucumber root exudates may play an important role in providing nutrient source for root colonization of biological control bacteria, and the dctA gene of P. chlororaphis O6 may be an important bacterial trait that is involved in utilization of root exudates.

• Journal of Life Science
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• v.19 no.9
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• pp.1218-1225
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• 2009

Difractose anhydrides (DFAs) is studied as a sweetener for diabetics because of its structural property. DFAs have four types: DFA I, III, IV (degradation of levan) and V (degradation of inulin). Especially, DFA IV has been shown to enhance the absorption of calcium in experiments using rats. Levan fructotransferase is an enzyme for producing di-d-fructose-2,6':6,2-dianhydride (DFA IV). To identify structural characterization, we purified wild-type and mutants (D63A, D195N and N85S) of levan fructotransferase (LFTase) from Microbacterium sp. AL-210. These proteins were purified to apparent homogeneity by Ni-NTA affinity column, Q-sepharose ion exchange and gel filtration chromatography and detected by SDS-PAGE. They were also analyzed by circular dichroism (CD) measurements, JNET secondary structure prediction, activity measurements at various temperatures, and pH analysis. The optimum pH for the enzyme-catalyzed reaction was pH 7.5 and optimum temperature was observed at $55^{\circ}C$. Along with wild-type LFTase, mutants were analyzed by CD measurement, fluorescence analysis and differential scanning calorimetry (DSC). N85S showed less $\alpha$-helix and more $\beta$ strand than others. Also, N85S showed almost the same curve as wild-type in their steady-state fluorescence spectra, whereas mutant D63A and D195N showed higher intensity than wild-type. The amino acid sequence of wild-type LFTase was compared to the sequences of exo-inulinase from Aspergillus awamori, a plant fructan 1-exohydrolase from Cichorium intybus, and Thermotogo maritime (Tm) invertase and showed a high identity with Exo-inulinase from Aspergillus awamori.

• The Korean Journal of Mycology
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• v.27 no.6 s.93
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• pp.424-429
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• 1999

This study was conducted to investigate the characteristics of polysaccharides isolated from the fruit body and cultured mycelia of Phellinus linteus IY001. All fractions were extracted by hot water, followed by ethanol precipitation (F-THE and M-HE) or ultrafiltration (M-HU) (F-TH, F-THE; fruit body, M-HE, M-HU; cultured mycelia). Among these fractions, F-TH fraction was obtained at the highest yields of 6.83% and yield of F-THE was at the level 2.79%. The carbohydrates of these fractions was found to be a heteroglucan composed of glucose, galactose, mannose, fructose, ribose and xylose by analysis of gas chromatography. The total carbohydrate contents of M-HE and M-HU fractions were 99.2%, and 86.0% respectively. The glucose content of M-HE, M-HU and F-THE ranged from 54 to 84.8% of the total monosaccharide. Amino acid pattern showed that all fractions contained a large amount of aspartic acid, glycine, glutamic acid, alanine. Serine and threonine were found to be involved in the linkage, O-linked type. These fractions, except F. TH, contained polysaccharides with the molecular weights of 12 kD and showed the characteristics of IR absorption for ${\beta}-glucosides$ at $890\;cm^{-1}$.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.135-136
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• 2003

알코올 분무, 셀로판지 부착 등의 표면처리가 포장김치의 표면갈변과, pH, 산도, 균수 및 관능적 품질에 미치는 영향을 조사하였다. 실험에 사용된 포장김치는 200 g 들이 플라스틱 용기에 김치를 담은 후 무처리, 70% 알코올로 표면을 1회 분무한 것, 김치표면에 폴리에틸렌필름(두께 0.04 mm)을 부착하여 저장실 (10$\pm$1$^{\circ}C$)에서 21일간 저장하면서 3일 간격으로 조사하였다. 그 결과, 무처리와 알코올을 분무한 경우는 저장 15일째에 pH가 4.0수준에 도달하였으나 김치표면에 polyethylene film을 부착한 경우는 21일째까지도 pH가 4.0 이상을 유지하였다. 산도의 경우도 pH와 동일한 경향을 나타내어 polyethylene film으로 표면처리함으로서 김치의 숙성이 지연되었다. 무처리와 알코올을 처리한 것은 12일째부터 김치표면이 갈변하기 시작하였으며 18일째는 그 갈변정도가 심하였다. 그러나 polyethylene film을 표면에 부착한 경우는 저장 21일째까지도 갈변정토가 미약하였다. 저장기간에 따른 총균수의 변화는 무처리와 알코올을 처리한 경우가 polyethylene film을 부착한 경우에 비하여 증가폭이 컸으나 젖산균수는 반대로 polyethylene film을 부착한 경우가 무처리 또는 알코올을 분무한 경우에 비하여 높아 김치의 품질이 양호하였다. 무처리와 알코올을 분무한 김치의 표면에는 저장 15일 이후에 산막표모 및 곰팡이의 균사체가 번식하는 김치도 발견되었다. 처리별 이미 및 이취의 발생정도를 조사한 결과 무처리와 알코올을 처리한 경우는 저장 15일경에 특히 용기 표면에 위치하는 김치에서 이미와 이취가 있었으나 polyethylene film을 부착한 경우는 이미와 이취가 전혀 나타나지 않았다.채반에 넣고 밀도를 측정한 결과 1.002g/㎤을 나타냈다. 즉 물의 이론밀도인 1g/㎤에 근접한 값을 보여 정확한 밀도 계측이 가능한 것으로 판단되었다. 또한 밀도 계측시스템의 측정 반복간 정밀도를 파악하기 위해 수박 6개를 임으로 선정하여 3반복 측정 시험한 결과, 측정표준편차가 0.001~0.004g/㎤로 해상도보다는 다소 높았으나 대체로 양호한 결과를 나타냈다. 수박 35개를 이용하여 개발 계측시스템과 사람이 직접 부력법으로 밀도를 측정 비교한 결과, 계측시스템에 의해 측정된 수박 밀도가 사람이 측정했을 때 보다 낮게 측정되었다. 수박의 외관인자(무게, 길이, 직경, 체적), 밀도와 당도의 상관관계 구명시험을 위해 원예연구소 시험포장에서 재배된 삼복꿀수박 총 74개를 공시재료로 하였고, 시험은 출수일별로 10~14개씩 수확하여 외관인자, 밀도, 당도를 각각 측정하고, 이들 인자들간의 상관관계를 구명하였다. 외관인자들간에는 높은 상관관계를 보였으나, 외관인자들과 밀도, 외관인자들과 당도, 밀도와 당도와는 매우 낮은 상관관계를 나타냈다. 점성에 영향을 미치는 가장 주요한 조건이라고 생각된다.환원당인 sucrose 함량은 계속 증가하였고 fructose, glucose, sorbitol의 함량(추황의 sorbitol을 제외)은 생장이 촉진됨에 따라 증가하다가 다시 점차적으로 감소하였다. 이러한 결과는 총당과 환원당의 측정결과와 일치한 것으로 나타났다. 결론적으로 배의 성장에 따라 산 함량은 감소하였고 당 함량은 증가하였다.luco-pyranoside, quercetin 7-O- -glucopyranoside, acacetin 7-O-$\beta$-D-glucuronide and apigenin-6-C-$\beta$-D-glucopyranosyl-8-C-$\b

• Animal Bioscience
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• v.34 no.6
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• pp.1038-1048
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• 2021

Objective: The study aimed to evaluate the effect of storage time and formic acid (FA) on fermentation characteristics, epiphytic microflora, carbohydrate components and in vitro digestibility of rice straw silage. Methods: Fresh rice straw was ensiled with four levels of FA (0%, 0.2%, 0.4%, and 0.6% of fresh weight) for 3, 6, 9, 15, 30, and 60 d. At each time point, the silos were opened and sampled for chemical and microbial analyses. Meanwhile, the fresh and 60-d ensiled rice straw were further subjected to in vitro analyses. Results: The results showed that 0.2% and 0.6% FA both produced well-preserved silages with low pH value and undetected butyric acid, whereas it was converse for 0.4% FA. The populations of enterobacteria, yeasts, moulds and aerobic bacteria were suppressed by 0.2% and 0.6% FA, resulting in lower dry matter loss, ammonia nitrogen and ethanol content (p<0.05). The increase of FA linearly (p<0.001) decreased neutral detergent fibre and hemicellulose, linearly (p<0.001) increased residual water soluble carbohydrate, glucose, fructose and xylose. The in vitro gas production of rice straw was decreased by ensilage but the initial gas production rate was increased, and further improved by FA application (p<0.05). No obvious difference of FA application on in vitro digestibility of dry matter, neutral detergent fibre, and acid detergent fibre was observed (p>0.05). Conclusion: The 0.2% FA application level promoted lactic acid fermentation while 0.6% FA restricted all microbial fermentation of rice straw silages. Rice straw ensiled with 0.2% FA or 0.6% FA improved its nutrient preservation without affecting digestion, with the 0.6% FA level best.

• Journal of Life Science
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• v.18 no.8
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• pp.1123-1131
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• 2008

This study was performed to confirm of biological function of black garlic, it heated for 11 days at $40{\sim}90^{\circ}C$ (first step: heate for 2 days at $90^{\circ}C$, second step: heated for 4 days at $80^{\circ}C$, third step: heated for 4 days at $60^{\circ}C$ and fourth step: heated for 1 day at $40^{\circ}C$). Samples were analyzed physico-chemical characteristics and antioxidant activity. Hunter L, a and b values were decreased during processing, and then inner part Hunter values were highly decreased at the second step. The moisture contents were decreased to 58.48${\pm}$0.41 g/100 g at fourth step. pH was also acidified to pH 4.22${\pm}$0.02, but O.D. value at 420 nm was increased during processing of black garlic. At fourth step, total phenolics and flavonoids contents were increased about 1.9 and 2.6 folds than first step sample. Also, total pyruvate and thiosulfinate contents were increased about 1.6 and 5.8 folds as change of total phenolic and flavonoid contents, respectively. Fructose contents were the highest level among free sugars and its contents increased to 2,454.45${\pm}$4.20 mg/100 g. Contents of sucrose and maltose were decreased during processing of black garlic. The contents of total minerals were the highest at fourth step (1,009.20${\pm}$6.91 mg/100 g) during its processing. Contents of glutamic acid, proline and aspartic acid were detected higher than other composition amino acids. Taurine and ethanolamine were not detected in the first step sample, but they were detected 0.88${\pm}0.60{\sim}1.06{\pm}$0.04 and 0.28${\pm}0.4{\sim}0.5{\pm}$0.09 mg/100 g in next processing step, respectively. DPPH radical scavenging ability of water and ethanol extracts from black garlic was increased during its processing. Abilities of DPPH radical scavenging were the highest in fourth step sample, its abilities were 67.40${\pm}$0.21% in 1,000 ${\mu}g/ml$ of water extracts. Reducing power was also significantly higher in water extract than ethanol extract on the whole.

• Applied Biological Chemistry
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• v.32 no.1
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• pp.14-22
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• 1989

Chemical composition of the oyster mushroom(Pleurotus spp.) at different cropping stage were analyzed. The contents of crude protein, soluble protein, reducing sugar, total sugar and crude fat in Pleurotus ostreatus 201 were a little higher than those of Pleurotus sajorcaju. The Component contents were not different from the first to the second flush, while the contents were slightly decreased from the third flush. A11 component contents were highest in $3{\sim}5cm$ pileus size, the contents were slightly decreased as pileus size increase to over $3{\sim}5cm$, except for reducing sugar. Crude fiber content in Pleurotus sajor-caju were a little more than Pleurotus ostreatus 201, and in course of increasing cropping time, ash contens of two strains were simmilar, and were decreased after the second flush. These component contents mere increased by the growth of the pileus. The sugars were identified as xylose, glucose, mannitol and trehalose in Pleurotus sajor-caju, and xylose, fructose, glucose, mannitol and trehalose in Pleurotus ostreatus 201, respectively. Mannitol and trehalose contents in Pleurotus sajor-caju were a little more than that in Pleurotus ostreatus 201. Glucose content of Pleurotus sajor-caju and Pleurotus ostreatus 201 was highest in $1{\sim}3cm$ pileus size, while other sugars in $3{\sim}5cm$ pileus size, and the sugar contents were decreased at over the above size of the pileus.

• Journal of agriculture & life science
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• v.43 no.1
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• pp.51-59
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• 2009

The chemical components and antimicrobial activities of garlic from different area were investigated and analyzed to provide basic data for functional food materialization and processing. Hunter's values of garlic from different area were L 53.41~57.15, a -3.49~-4.38 and b 11.47~17.55. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber and ash were 65.24~71.96, 6.24~9.35, 0.21~0.49, 19.01~22.72, 0.58~0.95 and 1.01~2.01%, respectively. The major minerals of garlic from different area were Na(27.22~112.03), Mg(18.17~32.56), K(242.16~569.28), Ca(28.60~63.93), P(117.72~265.21 mg%) and major free sugars were sucrose, glucose and fructose. The major amino acids of garlic from different area were proline, arglmne, glutamic acid and aspartic acid and content of total amino acid was 2,709.33~4,561.04 mg%. The ascorbic acid content of garlic from different area was 2.966~8.673 mg%. Composition of fatty acids of garlic from different area were linoleic acid, oleic acid and palmitic acid, unsaturated fatty acid and saturated fatty acid contents were 72.18~74.35 and 25.65~27.82%, respectively. Antimicrobial activities of garlic extracts as different area increased depends on concentration and showed the high antimicrobial activities against Gram(+) and Gram(-).

• Food Science and Preservation
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• v.24 no.3
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• pp.472-482
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• 2017

To improve functionality and palatability of Korean Campbell Early wine. Campbell Early and aronia were fermented by either individually or at 5:5 (v/v) mixed culture of Saccharomyces cerevisiae Fermivin and Pichia anomala JK04. Blending was carried out using those two wines with different mixing ratio. Antioxidant activity analysis and sensory evaluation of blending wines were conducted. The Campbell Early wine and aronia wine blended with 9:1 (v/v) ratio showed excellent antioxidant activity and sensory scores. Total anthocyanin compound, DPPH radical scavenging activity and total phenolic compound of blending wines were higher than those of Campbell Early wine (control). Hue and intensity values increased in the order of A, B, C and D, E, F depending on P. anomala JK04 use. Anonia wine contributed the increase in a and b values of blending wine. Although blending wines fermented by P. anomala JK04 increased small amounts of aldehyde and acid compound, ester compound, the most important factor for wine aroma was also increased sharply. Adding aronia wine fermented by single culture of P. anomala JK04 (A, D) got higher color, taste, sourness and overall preference scores than other wines in the sensory evaluation. All of blending wines showed higher flavor scores than control did. This research shows a possibility of blending and utilizing non-Saccharomyces yeast for Korean wine industry.