• Food Science of Animal Resources
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• v.25 no.1
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• pp.39-44
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• 2005

Effects of persimmon peel powder on physico-chemical properties in 60 pigs was investigated. The pigs were randomly assigned to one of the four dietary treatments: 1) Control (commercial feed) 2) T1 (commercial feed supplemented with 1% persimmon peel powder) 3) T2 (commercial feed supplemented with 3% persimmon peel powder) 4) T3 (commercial feed supplemented with 5% persimmon peel powder). In proximate composition, moisture of pork from treatment groups were decreased by addition level increased than that of control but crude fat was increased (p<0.05). Crude protein and crude ash was no significantly difference. The total cholesterol, HDL-cholesterol and triglyceride of treatment groups was higher than that of control.. LDL-cholesterol of control was higher than that of treatment groups. The WHC (water holding capacity) of control was higher than treatment groups and shear value was higher in treatments group (p<0.05). pH was not significantly different between control and treatment groups. The hardness, juiciness and flavor of sensory evaluation were improved by treatments, especially in T3 (p<0.05). The meat color of treatment group showed whiter and redder than that of control owing to higher L/sup */, a/sup */ and b/sup */ value. In fatty acids, stearic acid contents of treatment groups were higher than that of control. The unsaturated fatty acid/saturated fatty acid ratio of the control, T1 T2 and T3 were 1.78, 1.71. 1.69 and 1.66, respectively and control had higher than the treatment groups. The hardness, juiciness and flavor of sensory evaluation were improved by treatments, especially in T3 (p<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.289-300
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• 1997

Newborn dog chymosin was extracted from the stomachs of dogs of 2 weeks of age, and was purified by ion exchange chromatography. Half of the sequence was determined by amino acid sequencing and the complete sequence was deduced from a cloned chymosin cDNA Results showed that the zymogen showed 79% sequence identity with calf prochymosin and 54% identity with porcine pepsinogen A The size of the propart and location of the residue which becomes the amino-terminus in the active enzyme was the same in the prochymosins. The maximum general proteolytic activity at pH 3.2 of newborn dog chymosin was 3-4% of that of porcine pepsin A at pH 2, whereas the milk clotting activity relative to the general proteolytic activity of newborn dog chymosin was much higher than that of calf chymosin. Agar gel electrophoresis at pH 5.2 of stomach extracts of individual dogs showed the existence of two predominant genetic variants of zymogen and enzyme. The two variants could not be distinguished by amino acid composition or amino-terminal sequencing, and no differences in the enzymatic properties of the genetic variants were observed. It was concluded that of the residues that participate in the substrate binding, calf and newborn dog chymosin differ in the following positions (porcine pepsin numbering, subsites in parentheses) : Ser 12 Thr(S$_4$), Leu 30 Val(S$_1$/S$_3$), His 74 Gln(S'$_2$), Val 111 Ile(S$_1$/S$_3$), Lys 220 Met(S$_4$). With regard to the low general proteolytic activity of newborn dog chymosin, the substitution Asp303 Val relative to calf chymosin may contribute to an explanation of this.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.2
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• pp.163-170
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• 2016

This study investigated the quality characteristics of doenjang prepared with different Bacillus strains (Bacillus subtilis KACC 15935 and Bacillus subtilis HJ18-9). Changes in enzyme activities (protease, cellulase, and ${\alpha}-amylase$), amino-type nitrogen and ammonia-type nitrogen contents, and reducing sugar were investigated during the fermentation period. Enzymes such as protease, cellulase, and ${\alpha}-amylase$ play important roles in the composition of nutrients, as well as in the flavor and taste of doenjang. After 60 days of fermentation, protease activities in control doenjang, and doenjang fermented with B. subtilis KACC 15935, and B. subtilis HJ18-9 increased significantly up to $382.58{\pm}4.02$, $342.58{\pm}7.94$, and $392.58{\pm}1.91unit/g$, respectively (p<0.05). At the beginning of fermentation, protease activities were in the range of 156.88~182.71 unit/g. Cellulase and ${\alpha}-amylase$ activities of doenjang in HJ18-9 were higher than those in other samples. After fermentation, amino-type nitrogen in doenjang fermented with control, B. subtilis KACC 15935, and B. subtilis HJ18-9 increased significantly up to $143.25{\pm}1.62$, $141.86{\pm}2.14$, and $150.23{\pm}1.62mg%$, respectively (p<0.05). These results suggest that B. subtilis HJ18-9 is a suitable starter for the preparation of doenjang.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.325-333
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• 2016

This study investigated the proximate compositions and sensory attributes of fresh and boiled soybean sprouts. The sensory attributes of cooked soybean sprouts (Kongnamulmuchim) were also assessed after boiling and seasoning. Proximate compositions were analyzed from the total sprout, cotyledon and hypocotyl without hair root. Soybean sprouts cultivated with four recommended soybean cultivars (Nokchae bean, Dawon bean, Seonam bean and Pungsannamul bean) in a lab and then used for analysis. Carbohydrate, protein, lipid and ash contents were lower, while moisture was lower, in the cotyledon than in the hypocotyl of fresh soybean sprouts, regardless of the bean type. Each soybean sprout showed different contents of chemical constituents in total sprout, cotyledon, and hypocotyl parts. Sensory attributes such as odor, flavor, and overall acceptability were evaluated. Each panels showed a response on a 9-point rating scale. The acceptability of fresh soybean sprouts was negatively correlated with beany and grassy tastes, but positively correlated with nutty and sweet tastes. The acceptability of boiled soybean sprouts was negatively correlated with beany and grassy flavors, and positively correlated with nutty odor and flavor. In addition, acceptability of cooked soybean sprouts (Kongnamulmuchim) was positively correlated with nutty and sweet flavors. The beany and grassy flavors limited acceptability of fresh soybean sprouts, whereas the prominence of nutty flavor might contribute to acceptance of boiled and cooked soybean sprouts.

• Korean Journal of Community Nutrition
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• v.11 no.5
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• pp.575-586
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• 2006

This study was performed to compare nutrient intakes, diet quality and serum indices (TG, Total cholesterol, LDL-cholesterol, HDL-cholesterol, RBC, Hb, Hct, Serum iron, ferritin, MCV) of obese and normal weight children. The subjects were 149 children living in the Seoul and Gyeonggi areas. Each subject was assigned to one of such as normal weight group ($15th{\le}BMI$ percentile < 85th, n = 82) or obese children ($85th{\le}BMI$ percentile, n = 67) according to their percentile of BMI by The Korean Pediatric Society. Data on dietary intakes, body composition and serum indices were obtained. Differences of all the above variables were assessed. Energy, carbohydrate, fat, cholesterol, total fatty acid, SFA, MUFA, PUFA, phosphate, potassium, zinc, vitamin $B_1$ and vitamin $B_6$ intakes of girls in the obese group were higher than those of the normal weight group (p<0.05). The intake of fiber was as insufficient as below 50% of KDRIs in both groups. Nutrient adequacy ratio of calcium, iron, phosphate, zinc and folate in obese boys were lower than those of normal weight boys (p<0.05). Energy intakes of grain and milk and dairy food in the obese girl group ($905.9{\pm}344.5kcal,\;210.9{\pm}166.4kcal$) were higher than those of normal weight girls ($671.2{\pm}360.7kcal,\;184.0{\pm}103.5kcal$) (p<0.05). HDL-cholesterol level of obese boys ($52.7{\pm}6.3mg/dL$) was significantly lower than that of normal weight boys ($65.3{\pm}15.6mg/dL$). Serum iron level of obese boys and girls (boys: $79.4{\pm}32.6mg/dL$, girls: $98.3{\pm}16.2mg/dL$) was significantly lower than those of normal weight children (boys: $104.8{\pm}38.6mg/dL$, girls: $106.7{\pm}28.9mg/dL$) (p<0.05). These results suggest that there should be sensible food selection and more intakes of fruit and vegetable are needed to improve the nutritional status in obese children.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.760-765
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• 2008

This study was performed to analyze the properties of the endosperm components of two pigmented rice varieties, glutinous and non-glutinous rice. Apparent amylose contents (AAC) of starch endosperm were 13.72% and 12.05% in pigmented non-glutinous rice and pigmented glutinous rice, respectively. Both initial temperatures for gelatinization of the two pigmented rice varieties were lower than that of milled rice. The enthalpy for gelatinization of pigmented non-glutinous rice was similar to that of milled rice, but higher than that of pigmented glutinous rice. Pigmented glutinous rice showed the highest Mg/K ratio, which affected the glutinosity in cooked rice. No difference was found in amino acid content among the various groups; however, the lysine contents were higher in the two pigmented rice varieties compared to milled rice. There was no difference in the fatty acid composition among the groups tested. Moreover, the major components of fatty acids were palmitic acid, oleic acid, and linoleic acid in the two pigmented rice varieties and milled rice. The breakdown value of gelatinization property by RVA (Rapid Visco Analyzer) was lowest in pigmented non-glutinous rice.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.215-221
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• 2011

The goal of this study was to evaluate the quality characteristics of various beans in distribution. The quality characteristics investigated were proximate composition, color, free sugars, organic acids, amino acids, and minerals. Bean samples analyzed were white soybeans (Glycine max. (L.) Merrill), kidney beans (Phaseolus vulgaris var. humilis), black soybeans (Glycine max (L.) Merr.), black small soybeans (Rhynchosia nulubilis), sword beans (Canavalia gladiata), and green beans (Phaseolus vulgaris). The highest contents of crude fat and crude protein were 17.60${\pm}$0.14% for white soybeans, and 42.38${\pm}$0.15% for black soybeans, respectively. Higher color values compared to the other samples were $L^*$ (64.07${\pm}$0.97) for sword beans, $a^*$ (15.64${\pm}$0.48) for kidney beans, and $b^*$ (22.92${\pm}$0.09) for white soybeans. The highest contents of sucrose, oxalic acid, and malic acid in black small soybeans were 54.23 mg/g, 23.26 mg/100 g and 18.24 mg/100 g, respectively. Xylose, galactose, lactose, malonic acid, succinic acid, and lactic acid were not detected in the soybeans studied, whereas the glutamic acid content of soybeans ranged from 2.68 to 6.18 g/100 g. Levels of K and Mg contents in soybean were higher than those of the other minerals.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.391-396
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• 2008

This study was carried out to help restore and spread broaden the consumption of Chungtaejeon, a our traditional tea, Chungtaejeon in Korea, and as well as to gather the basic data on Chutaejeon tea. We have also compared the various ingredients components and physiological activities of Chungtaejeon tea extracts with that of green tea extracts. According to the results, the total phenol contents in of the Chungtaejeon and green tea extracts were 90.56 and 98.70 mg/100 mL, respectively, and their tannin contents levels in Chungtaejeon and green tea extracts were 214.14 mg/100 mL and 259.60 mg/100 mL, respectively, showing a difference in content. The catechin contents of the Chetaejeon and green tea extracts were in the order of EGC($15.80{\sim}16.50\;mg/100mL$), EGCG($10.40{\sim}10.60\;mg/100 mL$), and ECG($9.55{\sim}9.88\;mg/100 mL$), however, with the exception of EC(7.86 mg/100 mL) in the green tea extracts, there were not significant differences between that in them Chetaejeon and green tea extracts. Quercetin was the main flavonoid ingredient component in those both the Chungtaejeon and green tea extracts was quercetin, at levels of 0.08 mg/100 mL and 0.06 mg/100 mL and its contents in Chungtaejeon and green tea extracts were 0.08 mg/100 mL and 0.06 mg/100 mL, respectively. The primary amino acid in both tea extracts was theanine main amino acid at levels of, theanine contents were most increased in 8.02 mg/100mL and 10.80 mg/100 mL, respectively, Chungtaejeon tea extracts by 8.02 mg/100 mL and green tea extracts by 10.80 mg/100 mL. And the arginine contents of the Chungtaejeon and green tea extracts in Chungtaejeon and green tea extracts were 1.78 mg/100 mL and 1.86 mg/100 mL, respectively. In terms of mineral composition, potassium content was highest contents in the Chungtaejeon and green tea extracts by 19.80 and 18.04 mg/100 mL, respectively. Finally, the Chungtaejeon tea extracts offered the greatest anti-oxidation and ACE inhibition activities were most increased in the Chungtaejeon tea extracts, and the green tea extracts showed the highest level of nitrite radical scavenging activity at 90% was extremely much increased in the green tea extracts by 90%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.882-887
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• 2015

This study evaluated the nutritional compositions of dropwort (Oenanthe javanica) extracts depending on the ethanol concentrations. Extractions were performed with hot water, 50% ethanol, 80% ethanol, and 95% ethanol for 4 hours. Changes in yield, as well as total carbohydrate, crude protein, crude fat, total dietary fiber, free sugar, and mineral (Na, Fe, and Ca) contents were investigated. The highest extraction yield of ethanol extracts was 44.67% in 50% ethanol extract of dropwort. Crude protein content reached a maximum of 6.70% while carbohydrate content was highest at 19.6%, in 50% ethanol extract of dropwort. Crude fat content irregularly increased according to ethanol concentration as compared with hot water extract. Total dietary fiber content decreased in ethanol extract, but these changes were not concentration-related. Total sugar contents were highest in hot water and 80% ethanol extracts. Vitamin A content of ethanol extract was higher than that of hot water extract. Mineral (Na, Ca, and Fe) contents were significantly reduced in ethanol extract according to concentration of ethanol, whereas mineral contents were higher in ethanol extract than in hot water extract. Based on this study, ethanol extract of dropwort is more efficient for development of desirable processed foods.

• Journal of Animal Science and Technology
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• v.61 no.4
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• pp.216-224
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• 2019

This study was conducted to investigate the effects of hot melt extrusion (HME) nano-iron as an alternative for the common ferrous sulfate on iron (Fe) bioavailability, growth performance, nutrient digestibility, intestinal morphology, and intestinal microbiota of weanling pigs. A total of 200 piglets (Landrace ${\times}$ Yorkshire ${\times}$ Duroc) were randomly allotted to seven treatments on the basis of initial body weight (BW) and sex. Treatments were the INO100 (100 ppm Fe as $FeSO_4$), HME-Fe levels (50, 75, and 100 ppm nano-Fe as $FeSO_4$). ORG100 (100 ppm Fe as iron methionine). In phase 1, the HME50 pigs showed the lowest Fe content in feed and feces. Plasma Fe concentration was increased in HME100 and ORG100 pigs. In phase 2, there were significantly lower concentration of Fe in feed and feces of HME50 pigs (p < 0.01). A lower Fe concentration in the plasma and liver were observed in HME50 pigs compared with HME100 pigs. Concentration of red blood cell (RBC) was the lowest (p < 0.01) for HME50 pigs. During phase 2, the HME100, HME75, and ORG100 pigs showed a higher RBC and hemoglobin values compared with HME50 pigs. Digestibility of gross energy (GE) and crude protein (CP) were significantly higher in HME100 pigs compared with HME50 pigs. There was an increased (p < 0.01) villus height in the duodenum and jejunum of HME100 pigs compared with HME50 pigs. It is concluded that dietary Fe does not improve growth performance of weanling pigs; however, increasing the dietary iron concentration in weanling piglets increased the RBC and hemoglobin. In addition, the potential ability of HME to be used at a lower level (HME75) was observed.