• Korean Journal of Poultry Science
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• v.29 no.2
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• pp.95-100
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• 2002

Two experiments were conducted to investigate the effect of taurine supplementation on lipid metabolism in laying hens. In experiment 1, 19-wk-old laying hens were given one of four taurine supplemented diets (0 (control), 0.4, 0.8, and 1.2% taurine) fur 10 weeks. Abdominal fat weight was lower in the 1.2% diet by 29.2% compared to the control. Serum concentrations of triacylglycerol and HDL-cholesterol were not different among the treatments. However, seam concentration of total cholesterol was higher by 22.4% in the 1.2% diet compared to the control. Concentration of triacylglycerol or total cholesterol in the liver were decreased by 26.1% or 26.4% and 28.2% or 26.4%, respectively in the 0.8% and 1.2% diets compared to the control. The concentration of HDL-cholesterol in liver was also lower by 33.9% in the 1.2% diet compared to the control. In experiment 2, 81-wk-old laying hens were allocated to one of three taurine supplemented diets (0 (control), 1 and 2% taurine) fur 6 weeks. Abdominal fat weight was lower by 25% in 1% taurine supplementation compared to the control. Serum concentrations of triacylglycerol, total cholesterol and HDL-cholesterol of hens fed with 1% diet were not different from those of control group. However, sew concentrations of triacylglycerol and total cholesterol were lower by 44.0% and 19.8%, respectively in the 2% diet compared to the control. Furthermore, serum concentration of HDL -cholesterol in the 2% diet was higher by 75% compared to the control. Concentrations of triacylglycerol and total cholesterol in the liver in the 2% diet were decreased in the 1% diet by 36.8 and 23%, respectively, but increased by 78.4% and 70%, respectively, compared to the control. The concentration of HDL-cholesterol in the liver was not different between the 1% diet and the control, but higher by 62.8% in the 2% diet compared to the control. These results indicated that taurine supplementation decreased the fat storage in abdominal cavity, which was accompanied by the changes in triacylglycerol and cholesterol metabolisms of laying hens.

• Korean Journal of Microbiology
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• v.38 no.3
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• pp.153-161
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• 2002

Sox4, a transcription factor, consists of three functional domains: an HMG-box domain as a DNA binding domain, serine rich region as a transactivation domain and glycine rich region (GRR), an unknown functional domain. Although Sox4 is known to be functionally involved in heart, B-cell and reproductive system development, its physiological function remains to be elucidated. We used pGEX expression system to develop a simple and rapid method for purifying Sox4 protein in suitable forms for biochemical studies of their functions. Unexpectedly, we observed that full-length Sox4 appears to be protease-sensitive during expression and purification in E. coli. To map the protease-sensitive site in Sox4, we generated various constructs with each of functional domains of Sox4 and purified as the GST-Sox4 fusion proteins using glutathione beads. We found that the specific cleavage site for the proteolytic enzyme, which exists in E. coli, is localized within the novel GRR of Sox4. Our study suggest that the GRR of Sox4 may a target for the cellular protease action and this cleavage in the GRR may be involved in regulating physiological function of Sox4. Additionally, our study may provide a useful method for investigating the proteolytic cleavage of the target molecule in E. coli.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.652-660
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• 2002

To develop natural food preservatives for extending the shelf-life of jeotkal (salted and fermented seafood), antimicrobial substances were extracted from 32 types of medicinal herbs and edible plants using 95% ethanol. Among the extracts, Glycyrrhizae radix, Curcumae domestica, Galla rhois, and Resina pini showed relatively high inhibitory effects on the growth of the microorganisms isolated from the deteriorated jeotkal. We selected and tested the extract from Recina pini as a natural jeotkal preservative. This ethanol extract was purified partially by adding equal quantity of water, through which 77% of insoluble materials were removed as impurities. In manufacturing modified jeotkal using squid, sucrose and starch syrup were substituted with sorbitol, $glucono-{\delta}-lactone$ was added instead of vitamin C and lactic acid, and sterilized hot pepper was used instead of natural one. The shelf-life of modified jeotkal was prolonged by 4 days compared with the control jeotkal when stored at $20^{\circ}C$, while that of modified jeotkal containing 1.0% partially purified Recina pini extract was prolonged by 6 days compared to the control. The same tests were conducted for the changran (stomach and intestine of Alaska pollack) jeotkal preservation. The shelf-life of the control jeotkal was 24 days, whereas the modified jeotkal and the Resina pini extract-containing modified jeotkal maintained their qualities without changes in microbial and chemical characteristics for 90 days at $20^{\circ}C$ storage.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1048-1056
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• 2002

Quality of fresh ginger deteriorates rapidly during low temperature storage, and its storage life is short due to sprouting and microbial spoilage. The objectives of this research were to develop, using additives, a minced ginger product, which could maintain acceptable quality for over 30 days, and to investigate its quality changes during the cold storage. Storage stability of minced ginger product was investigated from the standpoint of the inhibition of brown discoloration, gas formation and liquid-solid separation. Fresh ginger was peeled and ground to produce minced ginger (control). Sodium bisulfite, L-cysteine, NaCl, sodium benzoate, modified starch, and/or xanthan gum were added to the control to minimize quality loss during storage, and to develop an optimum formula (A) of minced ginger. Samples were packed in Nylon/PE films, stored at $5^{\circ}C$, sampled at a 30-day interval, and subjected to quality evaluations. Changes in pH, surface color, gas formation, liquid-solid separation, contents of free amino acids, free sugars, organic acids, and fatty acids were determined. Gas formation was effectively inhibited in samples with sodium benzoate and/or NaCl. Samples with xanthan gum did not result in liquid-solid separation. L-Cysteine and sodium bisulfite were effective in controlling discoloration. pH decreased during storage in all samples, except sample A. Organic acid contents of all samples increased during storage, with lactic acid content showing the highest increase. Free amino acid content decreased with increasing storage time. Free sugar content of all samples decreased during storage. Sensory results showed sample A maintained acceptable quality until 90 days of storage. These results suggest that quality of minced ginger could be successfully maintained with the additions of selected additives for up to 90 days.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.402-409
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• 2000

To investigate the textural and physical characteristics of WSF(whole soybean flour) tofu affected by coagulant and its concentration, $CaCl_2$, $CaSO_4$, $GDL(glucono-{\delta}\;lactone)$, $MgCl_2$, and some mixed coagulants were used in this study. Yields of WSF tofu coagulated with $CaSO_4$ and GDL were ranged 4.3-4.5(g/g WSF), but common tofu was 2.2-3.0(g/g soybean). As the water addition ratio increased, L and a value were increased while heating time increased, b value increased. L value of WSF tofu was lower and b value was higher than conventional tofu and 4 commercial tofus. Kinds of coagulant and its concentration significantly affected to textural properties of WSF tofu. As the concentration of coagulant increase, the hardness increased in most all coagulants. WSF tofu coagulated with $CaSO_4$ and GDL recorded low hardness and adhesiveness, and high springiness among the used coagulants at the same concentration. As the hardness increased, the gumminess and chewiness increased in most all coagulants. As coagulation temperature and molding pressure increase, hardness also increased. WSF tofu coagulated with 0.3% $CaSO_4+GDL$ was the most similar in the textural properties with conventional tofu and 4 commercial tofus. WSF tofu coagulated with 0.3% of $CaSO_4+GDL$ at $85^{\circ}C$, 10 times water addition, 5min. heating and $25.0g/cm^2$ molding pressure recorded the highest score in the sensory evaluation.

• Current Research on Agriculture and Life Sciences
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• v.26
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• pp.55-62
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• 2008

To obtain food materials of high isoflavone content from soy-sprouts, 8 soy-sprout varieties, Aga 1, Aga 2, Aga 3, Aga 4, Pungsannamulkong, Eunhakong, Jangkikong and Bosugkong, were grown into soy-sprouts for 7 days under light condition and stored for 5 days at 6 different temperatures; 3, 6, 9, 20, 30, and $40^{\circ}C$ in the dark. The isoflavone content of 7 days grown sprout varieties were highest in the order of Aga 3>Aga 1>Aga 2>Aga 4>Jangkikong>Bosugkong>Eunhakong>Pungsannamulkong. The highest isoflavone content of Aga 3 was $4,619{\mu}g/g$. The isoflavone content of soy-sprouts showed much varietal differences depending on the storage temperatures. Comparative high isoflavone content was obtained at storage temperatures of $6^{\circ}C$ and $20^{\circ}C$ while most of varieties showed low isoflavone content at $9^{\circ}C$ and $30^{\circ}C$. No constant trend in isoflavone content for the tested varieties along with the days to storage but most of varieties showed the highest isoflavone content in 3 days of storage. On the contrary, Aga 4 and Jangkikong showed high isoflavone content even at 5 days of storage. The comparatively high isoflavone content for 4 varieties including of Aga 3 out of 8 varieties was obtained from the treatment of one day storage at $20^{\circ}C$. Out of all treatments, the highest isoflavone content was obtained from one day storage at $20^{\circ}C$ for Aga 3 and the content was as high as $11,705{\mu}g/g$. In this experiment, soy-sprouts were believed to be made continuous growth during the storage because the sprouts were being dipped in water during the temperature treatment to protect soy-sprouts from drying. Thus, it is inferred that additional researches should be made to establish better method to increase isoflavone content in soy-sprouts during the storage.

• Current Research on Agriculture and Life Sciences
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• v.26
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• pp.63-69
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• 2008

The varietal difference, effect of root amounts and cultivation duration on the asparagine content of soybean sprouts, which is known to have the excellent detoxifying effect of ethanol, were investigated for developed varieties and indigenous sprout lines to establish cultivation methods of increasing the asparagine content and to develop soybean varieties having high asparagine content. Some of the research results obtained are summarized as follows; 1. Range and mean of asparagine content of 174 germplasm were 0.38~1.67% and 0.99%, respectively, on fresh weight basis. 2. Developed sprout-soybean varieties showed somewhat higher asparagine content of 1.29% than that of indigenous sprout lines of 0.96% on fresh weight basis. 3. No significant difference in asparagine content among the seed size groups was recognized though the highest asparagine content, 1.02% on fresh weight basis was observed in the seed size of 8.1~10.0g/100 seeds. 4. Among the seed coat color groups, soybean of brown seed coat color showed the highest asparagine content (1.15%) on fresh weight basis. No difference was observed among other groups of seed coat color. 5. Range of asparagine content of 174 varieties was 4.08~6.24% on dry weight basis. Soybean varieties that showed high asparagine content were Dawonkong, Sobacknamulkong, Sowonkong, and Somyungkong, with the contents of 6.24%, 6.21%, 5.95%, and 5.85%, respectively. 6. Amount of roots which have the highest asparagine content out of sprout parts was greatly increased up to 10 days of sprout cultivation. 7. Highly significant difference in asparagne content of sprout was recognized between those grown for five and ten days, with the asparagine content of 0.68% and 1.21%, respectively, on fresh weight basis. 8. Asparagine content of hypocotyle part was also highly proportional to days to cultivation; it increased from 2.91% at 2 days of cultivation to 15.68% on fresh weight basis at 14 days of cultivation.

• Restorative Dentistry and Endodontics
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• v.36 no.1
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• pp.37-49
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• 2011

Objectives: The aim of this study was to evaluate the surface color of indirect resin restoration according to the layering placement of different shade of incisal composite. Materials and Methods: In this study, CIE $L^*a^*b^*$ value of 16 Body composite of Tescera ATL (Bisco, Schaumburg IL,USA) was measured by spectrophotometer (NF999, Nippon Denshuku, Japan), and compared to CIE $L^*a^*b^*$ value of Vitapan shade guide. Nine shade Incisal composite of Tescera ATL were buildup to 1 mm thickness on Body composites inlay block, and CIE $L^*a^*b^*$ value was measured. Incisal composite was ground to 0.5 mm thickness and CIE $L^*a^*b^*$ value was re-measured. Color difference between Body composite and Incisal composites layered on Body composite was calculated as a function of thickness. Results: Color difference between corresponding shade of Tescera Body composite and Vitapan shade guide was from 6.88 to 12.80. $L^*$ and $b^*$ value was decreased as layering thickness of Incisal composite on Body composite was increased. But, $a^*$ value did not show specific change tendency. Conclusions: Surface color difference between Body composites and Incisal composites layered on Body composite was increased as the layering thickness of Incisal composite increased (p < 0.05).

• Food Science and Preservation
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• v.19 no.4
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• pp.532-538
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• 2012

Seven rice varieties (Dasan, Keunseon, Goami, Baekjinju, Seolgaeng, Hangangchal and Heukseol) were used to study the physicochemical properties of dry milled (200-mesh) rice flour species. The moisture and crude protein contents of rice were 15.00-15.10% and 6.09-8.21%, respectively. The crude lipid and crude ash of rice were 0.21-1.02% and 0.37-1.62%, respectively. As for the Hunter's color value, the L value was highest in the Dasan flour (96.47); the a value was highest in the Heukseol flour (5.03); and the b value was highest in the Baekjinju flour (3.36). The water aborption index was highest in the Goami flour (1.45), and the water solubility index was highest in the Hangangchal flour (9.16%). The amylose contents of the rice flour species were highest in the Goami (26.42%) rice flour, followed by the Dasan (19.39%), Seolgaeng (19.24%), Keunseon (18.06%), Heukseol (15.52%), Baekjinju (9.16%), and Hangangchal (0.84%) rice flour. In the X-raydiffractin patterns of the diverse species, seven tice varieties showed A-type crystallinity. As for the amylogram properties, the initial pasting temperature was 58.00-$69.03^{\circ}C$. The maximum viscosity was highest in the Dasan flour. The Heukseol flour had the lowest maximum viscosity, breakdown, and setback. In terms of the thermal properties of the differential scanning calorimeter (DSC), the onset temperature was 59.03-$66.84^{\circ}C$; the peak temperature, 66-70-$72.82^{\circ}C$; and the end temperature, 74.06-$78.66^{\circ}C$. The enthalpy (${\Delta}H$) was lowest in the Heukseol flour (7.59 J/g) and highest in the Seolgaeng flour (11.36J/g).

• Korean Chemical Engineering Research
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• v.59 no.4
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• pp.557-564
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• 2021

Sr_0.92Y_0.08Ti_1-xV_xO_3-δ (SYTV) with perovskite structure was investigated as an alternative anode to utilize H₂S containing fuels in solid oxide fuel cells. To improve the electrochemical performance of Sr_0.92Y_0.08TiO_3-δ (SYT), vanadium(V) was substituted to titanium(Ti) at the B-site of the SYT perovskites. The SYTV synthesized by the Pechini method was chemically compatible with the YSZ electrolyte without additional by-products formation under the cell fabricating conditions. As increasing V substitution amounts, the oxygen vacancies increased, resulting to increasing ionic conductivity of the anode. The cell performance in pure H₂ at 850 ℃ is 19.30 mW/cm² and 34.87 mW/cm² for a 1 mol.% and 7 mol.% of V substituted anodes, respectively. The cell performance using H₂ fuel containing 1000 ppm of H₂S at 850 ℃ was 23.37 mW/cm² and 73.11 mW/cm² for a 1 mol.% and 7 mol.% of V substituted anodes, respectively.