• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.259-270
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• 1992

The changes in life style today appear many ways. Many housewives turn away from home preparation of the time consuming traditional foods, such as 'Andong sikhe'. The importance, however, of succeeding the traditional cuisines is getting appreciated widely nowadays. This study aimed to investigate the preparation of Andong sikhe by use of pure culture inoculation and the improvement of storage stability by the addition of stabilizers to the product. Lactobacillus delbreuckii was selected for the pure culture inoculation in the fermentation. The changes in chemical composition such as total acidity, sugar content, amino acid and various forms of nitrogen during fermentation were determined. The changes in pH of the product, the enzyme activities and the population of lactic acid bacteria were also followed in the process of fermentation. The Lactobacillus dominated in the beginning of the fermentation but the Streptococcus out numbered the former as the fermentation proceeded. The crude protein content increased up to the 4th day of fermentation but slowly decreased there after. The pH of the product rapidly decreased to 4.2 by the 2nd day of fermentation. The total acidity reached to the 0.38% by the 2nd day of fermentation and kept on increasing slowly during the fermentation. The free sugar consisted of 6 kinds including maltose and one unknown sugar. The amino form nitrogen increased up to 38.5mg% at the 2nd day of fermentation and the product tasted best at this time. The ammonia form nitrogen, water soluble and salt soluble protein decreased during fermentation. Proline and aspartic acid were the two major free amino acids. The free methionine increased while the free lysine decreased in the process of fermentation. The major amino acids of water soluble and salt soluble protein were glutamic acid and aspartic acid. The arginine content of salt soluble protein increased as the fermentation proceeded. Linoleic, palmitic and oleic acid were the three major fatty acids and occupy 90% or more of the total fatty acids. The activities of acid protease and liquefying amylase reached to the maximum at the 4th day of fermentation while those of saccharogenic amylase and lipase reached to the peak at the 2nd day of fermentation.

• Journal of Life Science
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• v.18 no.10
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• pp.1455-1463
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• 2008

The purpose of this study was to evaluate the effect of various exercise intensity on Excess post exercise energy expenditure (EPEE), Resting Metabolic Rate (RMR),thyroid hormonal changes and biochemical variables in obese and NIDDM patients. The subject of the present study were divided into four groups and four periods: trained (T; n=10), control (C; n=10), obese (O; n=10) and NIDDM (N; n=10) group. And the periods were divided as follows; Resting (RE), Maximal (MA), High intensity (HI), and Low intensity (LI). There was significant difference in RMR among different intensity of exercise. in the T (p<0.05) not in the C, O, and N groups. however, there was no significant different percent body fat among all groups. In the energy expenditure, there was significant different among C, O, N groups compare to T in HIEE (high intensity exercise energy expenditure), LIEE (low intensity exercise energy expenditure), HIEEPE (high intensity exercise energy expenditure post exercise) and LIEEPE (low intensity exercise expenditure post exercise). In the hormonal level, there was significant different in T4 level in the T group at LI period and there was also significant difference in T4, Free T3, & Free T4 levels in T group at LI period, however there was no significant different in the O and N groups except LI period. In the fatigue variables, there was significant different in lactate and ammonia levels in the N group in the period of HI compare to C. The present cross-sectional study was design to investigate the relationship between exercise intensity and RMR in four groups. The focus of this investigation was to compare RMR in aerobically trained (T), control (C), obese (O) and NIDDM (N) group. The relationship among RMR, exercise intensity and percent body fat would best be investigated using Meta Lyzer 3B, MMX3B and body composition analyzer. Each subject completed measurement of percent body fat, RMR, hormone in the period of maximal oxygen uptake exercise (MA), high intensity exercise (HI), and low intensity exercise (LI). From the results, High and Low intensity of exercise, there was a trend for an increased RMR (kcal/day) in the trained groups and control group (in case of LI) not for the obese and N groups. This is best explained not by the reduced percent body fat but by the highly induced energy expenditure (during exercise and post exercise energy expenditure) and increased T4, Free T3, and Free T4 hormonal levels in the low intensity exercise for the T group and sometimes C group.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.229-233
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• 1996

This study was carried out to analyze the changes in nitrogen compounds, free-amino acids and volatile organic acids of traditional Korean Soy Sauce with two different fermentation jars and varying Meju concentration. Total nitrogen content in the glass jar was higher than that of the clay jar. However, the glass jar contained more nitrogen in ammonia type nitrogen and less in amino type nitrogen than clay jar, resulting in inferior quality. Total free amino acids content was highest on the 150th day. Among free amino acids, the concentration of glutamic acids, aspartic acid, serine, alanine and lysine, which give sweet and savory taste, were higher than that of the others. Phenylalanine, valine, leucine and isoleucine, which give bitter taste, were also present in significant quantities. Among identified volitile organic acids, acetic acid was present in the hightest concentration, and it's concentration was higher in the jar than in the glass jar. Meju concentration 1:4 showed slow increse while 1.3:4 showed similar trends in the glass jar 1:4 and clay jar 1.3:4, and it's concentration decreased after the ripening period in all samples. In addition valerie acid and capric acid were also present in small quantities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.465-471
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• 2008

Physicochemical characteristics of black garlic were analyzed. Colorimetry measurement showed that the black garlic, compared with fresh and steamed garlics, was the highest in a value and the lowest in L and b values. Crude lipid, crude protein, and total sugars were the highest in black garlic, which was followed by steamed and fresh garlic. On the other hand, moisture content was the lowest in the black garlic and the highest in the fresh garlic. The pH of garlics was ca. 6.8, 6.5, and 4.4 in fresh, steamed, and black garlic, respectively, which indicated that garlics tended to be acidified with the thermal processing. Total pyruvate and total thiosulfinates were the lowest in steamed garlic ($77{\mu}mol$/g and 0.07 OD/g for each) and the highest in black garlic ($278{\mu}mol$/g and 0.77 OD/g). Arabinose and galactose were detected only in black garlic and their contents were 1.6 and 13 mg/100 g, respectively. Free sugars such as glucose, sucrose and fructose were the highest in the order of fresh, steamed, and black garlic. Potassium was a predominant mineral in all garlics, constituting 76% of total minerals. Glutamic acid, arginine, and aspartic acid were the major composition amino acids in all garlics, regardless of processing conditions. 15 kinds of free amino acids were detected in fresh and steamed garlic, while five more free amino acids, O-phosphoethanolamine, and urea were additionally detected in black garlic.

• Korean Journal of Weed Science
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• v.11 no.3
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• pp.195-204
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• 1991

This study was conducted to determine physiological responses rice cultivars to glufosinate-ammonium. Changes of total protein content, protein population, glutamine synthetase activity, accumulated ammonia content and free amino acid composition were examined in both tolerant and susceptible rice cultivars. Tamjinbyeo and Fukei 126 showed relatively tolerant response to glufosinate-ammonium while Namyeongbyeo, Palgongbyeo and Youngdugbyeo were susceptible to it. Total protein content of two tolerant cultivars was 93.2 of the untreated control in average but three susceptible cultivars showed 76.5 of the untreated control in average, showing 16.7 difference. Protein profiles of the tolerant cultivars seemed to be not affected by glufosinate-ammonium treatment. However, in susceptible cultivar like Namyeongbyeo, 10ppm of glufosinate-ammonium application resulted in decrease of band density or disapperance of spot density in near 20kD and in between 45kD and 66kD on 2D-PAGE. Glutamine synthetase activity in susceptible cultivars was markedly inhibited by glufosinate-ammonium treatment, accompanying remarkable increase of ammonia content by three times greater than tolerant cultivars, and markedly increase of glutamic acid, showing 430% of the untreated control.

• Applied Biological Chemistry
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• v.48 no.3
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• pp.189-200
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• 2005

Biological nitrogen fixation is an important process for academic and industrial aspects. This review will briefly compare industrial and biological nitrogen fixation and cover the characteristics of biological nitrogen fixation studied in Azotobacter vinelandii. Various organisms can carry out biological nitrogen fixation and recently the researches on the reaction mechanism were concentrated on the free-living microorganism, A. vinelandii. Nitrogen fixation, which transforms atmospheric $N_2$ into ammonia, is chemically a reduction reaction requiring electron donation. Nitrogenase, the biological nitrgen fixer, accepts electrons from biological electron donors, and transfers them to the active site, FeMo-cofactor, through $Fe_4S_4$ cluster in Fe protein and P-cluster in MoFe protein. The electron transport and the proton transport are very important processes in the nitrogenase catalysis to understand its reaction mechanism, and the interactions between FeMo-cofactor and nitrogen molecule are at the center of biological nitrogen fixation mechanism. Spectroscopic studies including protein X-ray crystallography, EPR and $M{\ddot{o}}ssbauer$, biochemical approaches including substrate and inhibitor interactions as well as site-directed mutation study, and chemical approach to synthesize the FeMo-cofactor model compounds were used for biological nitrogen fixation study. Recent research results from these area were presented, and finally, a new nitrogenase reaction mechanism will be proposed based on the various research results.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.1
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• pp.104-115
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• 2003

A series of experiments was carried out to determine the possibility for the non-ionic surfactant (NIS) as a feed additive for ruminant animals. The effect of the NIS on (1) the enzyme distribution in the rumen fluids of Hereford bulls, (2) the growth of pure culture of rumen bacteria and (3) rumen anaerobic fungi, (4) the ruminal fermentation characteristics of Korean native cattle (Hanwoo), and (5) the performances of Holstein dairy cows were investigated. When NIS was added to rumen fluid at the level of 0.05 and 0.1% (v/v), the total and specific activities of cell-free enzymes were significantly (p<0.01) increased, but those of cell-bound enzymes were slightly decreased, but not statistically significant. The growth rates of ruminal noncellulolytic species (Ruminobacter amylophilus, Megasphaera elsdenii, Prevotella ruminicola and Selenomonas ruminantium) were significantly (p<0.01) increased by the addition of NIS at both concentrations tested. However, the growth rate of ruminal cellulolytic bacteria (Fibrobacter succinogenes, Ruminococcus albus, Ruminococcus flavefaciens and Butyrivibrio fibrisolvens) were slightly increased or not affected by the NIS. In general, NIS appears to effect Gram-negative bacteria more than Gram-positive bacteria; and non-cellulolytic bacteria more than cellulolytic bacteria. The growth rates of ruminal monocentric fungi (Neocallimastix patriciarum and Piromyces communis) and polycentric fungi (Orpinomyces joyonii and Anaeromyces mucronatus) were also significantly (p<0.01) increased by the addition of NIS at all concentrations tested. When NIS was administrated to the rumen of Hanwoo, Total VFA and ammonia-N concentrations, the microbial cell growth rate, CMCase and xylanase activities in the rumen increased with statistical difference (p<0.01), but NIS administration did not affect at the time of 0 and 9 h post-feeding. Addition of NIS to TMR resulted in increased TMR intake and increased milk production by Holstein cows and decreased body condition scores. The NEFA and corticoid concentrations in the blood were lowered by the addition of NIS. These results indicated that the addition of NIS may greatly stimulate the release of some kinds of enzymes from microbial cells, and stimulate the growth rates of a range of anaerobic ruminal microorganisms, and also stimulate the rumen fermentation characteristics and animal performances. Our data indicates potential uses of the NIS as a feed additive for ruminant animals.

• Journal of Korean Society of Environmental Engineers
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• v.30 no.7
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• pp.700-704
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• 2008

Nitrite and free ammonia have been known as substrate inhibitors in anaerobic ammonium oxidation. To reduce inhibitory effect of these substrates, the NH$_3$-N/NO$_2$-N ratio in the influent could be properly controlled in anaerobic ammonium oxidation process. Five kinds of NH$_3$-N/NO$_2$-N ratio were assayed in batch to find optimum NH$_3$-N/NO$_2$-N ratio, curtailing substrate inhibition. As the results of batch test, the highest T-N removal efficiency of 88% was obtained at 1.00 : 1.30 of NH$_3$-N/NO$_2$-N ratio. In addition, rate constants for ammonium and nitrite in zero-order kinetics were found to be the highest values as 7.66 mg/L$\cdot$hr and 11.89 mg/L$\cdot$hr at 1.00 : 1.30 ratio, respectively. However, as for the specific anammox activity, the ratio of NH$_3$-N/NO$_2$-N ratio was recommended as 1 : 1.15 which can maintain the highest SAA during continuous operation and preclude the accumulation of nitrite in the reactor.

• Korean Journal of Soil Science and Fertilizer
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• v.24 no.4
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• pp.286-292
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• 1991

This study was carried out to investigate in influence of inoculation B. sp. and lime types on nutrient content of peanut seed, and the correlation between nutritient contents in seed and plant. 1. Inoculated B. sp., content of crude protein, phenylalanine, isoleucine, cystine, histidine, aspartic acid, serine, and alanine in seed were increased significantly, but that of crude fat was decreased. 2. The content of crude fat was the highest without lime, glutamic acid was the highest with calcium sulfate, valine, phenylalanine, isoleucine, leucine, lysine, aspartic acid, serine, glycine and alanine with slaked lime, and histidine with calcium carbonate. 3. The content of crude protein in seed was negatively correlated with that of crude fat. The contents of chlorophyll, allantoin, ammonia, free amino acid, T-N, $P_2O_5$, and CaO in leaf at 100 days after sowing were positively correlated with the content of crude protein and various kinds of amino acid in seed, but negatively with the content of crude fat. The content of nitrate in leaf at 100 days after sowing showed the result of contrary tendency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1113-1118
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• 2010

The antioxidative activities and growth inhibitory effects of fermented soymilk (FS) by Bacillus subtilis KC-3 (KCCM 42923) in AGS human gastric adenocarcinoma cells were studied during fermentation at pH 5.5, 5.25 and 5.0. The pH of B. subtilis KC-3 from Cheonggukjang, decreased from 6.8 to 5.0 during the fermentation. The acidity decreased, but amino and ammonia type nitrogen contents increased significantly as pH decreased. FS at pH 5.0 (FS 5.0) exhibited the highest DPPH free radical scavenging activities among other samples. The hydroxy radical scavenging activity of FS 5.0 was found to be approximately 2.5 times higher than that of the non-fermented soymilk (NFS). The SOD-like activity of FS 5.0 was 32.1% at 1.0 mg/mL and 50.6% at 2.0 mg/mL compared to the NFS of 9.1% and 17.3%, respectively. FS, especially FS 5.0, showed increased anticancer effect in AGS human gastric adenocarcinoma cells. These results suggest that soymilk fermented by B. subtilis KC-3 has increased antioxidative activities and anticancer effects during fermentation (pH 6.0 to pH 5.0).