• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.355-362
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• 1989

For the effective utilization of mackerel as a food sauce, the processing conditions of the frozen seasoned mackerel meat and the changes in taste compounds during its frozen storage were investigated. To prepare the frozen seasoned mackerel meat, the mackerel was headed, gutted manually, washed with tap water and deboned with the meat seperator. Then it was mixed with additives such as emulsion curd(32.1%, w/w), table salt(0.5%, w/w), sugar(2.0%, w/w), sodium bicarbonate(0.4%, w/w), polyphosphate(0.2%, w/w), monosodium glutamate(0.2%, w/w), onion powder(0.3%, w/w), garlic powder(0.1%, w/w), ginger powder(0.1%, w/w), soybean protein(3.0%, w/w) and sodium erythorbate(0.1%, w/w). This seasoned fish meat was frozen with contact freezer, packed In a carton box, and then stored at $-25^{\circ}C$. The moisture and lipid contents in the products were 70.8-71.7% and 10.9-11.3%, respectively. The taste compounds of the frozen seasoned mackerel meat were free amino acids(1625.0-1692.0mg/100g), nucleotides and their related compounds(316.6-366.8 mg/100g) as well as total creatinine(270.2-311.8 mg/100g), and small amount of betaine and TMAO. In free amino acids, the predominant ones were histidine, lysine, glutamic acid and arginine. It was supposed from the results that principal taste compounds of frozen seasoned mackerel meat were free amino acids, and that total creatinine, TMAO, TMA and betaine as well as nucleotides and their related compounds also played an assistant role.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.799-805
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• 1998

In present paper, we examined the flayer constituents and functionality of two stage enzyme hydrolysates (TSEH) of purplish clam and oyster, and also examined reappearance of oyster flavors through repreparation of individual flayer constituents. Total free amino acid contents in TSEH was $1943.0mg\%$ for purplish clam and was $5066.2 mg\%$ for oyster, respectively, Major free amino acids in purplish clam extracts were taurine, glutamic acid, glycine, alanine, Iysine and arginine, and in oyster extracts were taurine, asparagine, glutamic acid, valine, leucine, alanine, Iysine and arginine. As for nucleotides and related compounds, AMP was the principal component though small amounts in TSEH of purplish clam and oyster, and also contents of TMAO, total creatinine, and betaine were $41.2 mg\%,\;35,9 mg\%$ and $220.9 mg\%$ for that of purplish clam and $3.51 mg\%,\;33.4 mg\%$ and $380.9 mg\%$ that of oyster, respectively. The major inorganic ions in TSEH of both samples were Na, K, P, Cl and $PO_4$, and major non-volatile organic acid was succinic acid. The TSEH of purplish clam and oyster revealed very higher inhibition effect ($84.1\%,\;77.0\%$) in ACE inhibition than that ($0\~44.7\%$) of water and autolytic extract. A synthetic oyster extract prepared from pure chemicals on the basis of the analytical data on the TSEH, satisfactorily reproduced the taste of the natural extract except for a slight lack of mildness and odor. From the omission test the major taste compounds of oyster extract were free amino acid and inorganic ions. The quaternary ammonium bases, nucleotides and related compounds seemed to net an auxiliary role in taste of that.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.242-251
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• 1989

The salted-dried mullet(Mugil japonicus) roe is a kind of traditional food particulary in the area of Young-am gun, Chunnam province. This study was conducted to conform the scientific processing conditions and to evaluate the nutritional quality and changes of major components during storage times. The manufacturing method was that the fresh roe was salted for about 20 hours for the preparation of salted-dried roe, washed by clean waters, drained, shaped a flat piece with 1.2cm thickness by pressing, and spreaded sesame oils on the surface of the salted roe periodically during wind drying for 20 days. The dried roe was blanched in heated water$(80^{\circ}C/3min)$ and packaged the dried product for storages. The fractional compositions of free lipid of wind dried roe were 40% of neutral lipids, 12% of glycolipids and 9% of phospholipids and those of bound lipids were 13% of neutral lipids. 10% of glycolipids and 13% of phospholipids respectively. The major fatty acids of the roe were $C_{16:0}$, $C_{18:0}$, $C_{18:1}$, $C_{18:2}$ and $C_{20:0}$ which was consisted of free and bound lipids in wind drying method during processing and storages. Total amino acids were 99.87g/100g and major amino acids were Glu, Pro, Leu, Lys and CySH and the protein score was average 155% and the chemical score was average 109%. Free amino acids was 1,376mg% that had 50.61% of Pro and the major kinds of those were Tyr and CySH.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.2
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• pp.111-115
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• 2007

It is inevitable to use germicidal agents like parabens, imidazolidinyl urea, phenoxyethanol and chlorphenesin to preserve the cosmetics. Although effective in reducing microblological contamination, chemical preservatives are irritative, allergenic and even toxic to human skin. So it is needed to decrease or eliminate usage of preservatives in cosmetic products Glycerin, butylene glycol (BG), prorylene glycol (PG), and dipropylene glycol (DPG) are widely used in cosmetics as skin conditioning agent or solvents. At high concentrations, they have antimicrobial activities, but deteriorate product quality like sensory feeling or safety. The purpose of study is to evaluate the effects of polyols on antimicrobial and preservative efficacy and confirm whether using adjusted polyols can decrease the contents of preservatives without deterioration of the quality of cosmetics. Effects of common polyols on antimicrobial activities of general preservatives were measured. BG and PG significantly (p < 0.05) increased activities of preservatives, but glycerin influenced little. It was inferred from the regression analysis of the results with S. aureus that adding 1% of PG increased activities of preservatives up to $2.1{\sim}8.4 %$ and BG improved activities of preservatives up to $1.8{\sim}8.4 %$. The challenge test results for oil in water lotions and creams showed that BG and PG improved the efficacy of preservative systems up to 40 % at a range of $5.5{\sim}9.9 %$, but glycerin had little effect on it. The measured rates of improvement were analogous to the inferences from regression analysis. It can be concluded that is possible to reduce total chemical preservatives up to 40 %, consequently improve the safety and sensory quality of cosmetics with the precision control of polyols. Added to that, using this paradigm, low preservative contents, praraben-free system, and even preservative-free systems can be expected in the near future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.550-560
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• 2012

This study was performed to investigate the physicochemical properties of sea urchin ($Anthocidaris$ $crassispina$, $Pseudocentrotus$ $depressus$, $Hernicentrotus$ $pulcherrimus$) roe as a processed or canned food by steaming treatment. Proximate compositions of $A.$ $crassispina$ roe and $P.$ $depressus$ roe were similar, but water, crude ash, and carbohydrate contents of $H.$ $pulcherrimus$ roe showed little differences. Proximate compositions of sea urchin roe showed slight differences with steaming time, raw samples showed no differences. Glycine content of the three raw sea urchin roe samples showed the highest concentration among free amino acids, followed by arginine, alanine, and lysine, in order. Total free amino acid contents of raw sea urchin roe were 754.70 mg% ($A.$ $crassispina$), 567.75 mg% ($P.$ $depressus$), and 449.44 mg% ($H.$ $pulcherrimus$). Total free amino acid content of 5 min steaming sample was highest among steaming and canning conditions. ATP, ADP, and AMP contents of raw $P.$ $depressus$ roe sample was higher than those of $A.$ $crassispina$and $H.$ $pulcherrimus$ roe. Major fatty acids of the three raw sea urchin roe samples were myristic acid, palmitic acid, and EPA. S.F.A. content of raw samples of $A.$ $crassispina$and $H.$ $pulcherrimus$ roe was higher than U.F.A content, whereas U.F.A. content of $P.$ $depressus$ roe was highest among the three raw samples. For minerals K, P, Fe, and Zn contents were highest in $A.$ $crassispina$roe while Ca, Mg, Na, and Cu contents were highest in $H.$ $pulcherrimus$ roe. For heavy metals, Cd, Pb and As were detected in all samples in trace amounts under the criteria of the Korea food codex.

• Korean Journal of Agricultural Science
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• v.41 no.3
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• pp.213-220
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• 2014

This study was conducted to evaluate the effects of high n-3 or n-6 diet on free fatty acid profile and meat quality traits of pork loin. The 20 heads of commercial $Landrace{\times}Yorkshire{\times}Duroc(LYD)$ crossbreed pigs ($90.9{\pm}2.4BWkg$) were divided into four groups by added fat and oils, such as 5% tallow (Control), 5% linseed oil (T1), 5% safflower oil (T2), and mixture of linseed oil (2.5%) + safflower oil (2.5%) (T3), then reared 4 weeks. Pork loins were taken after slaughter, then sliced in 2 cm thickness and put in low-density polyethylene (LDPE) bag for analysis. T1 showed significantly high concentration of linolenic acid ($2.35{\pm}0.21%$) (p<0.05). The total amount of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA) and poly-unsaturated fatty acid (PUFA) was significantly high in T1 ($36.05{\pm}1.18%$), C ($22.60{\pm}2.11%$) and T2 ($47.80{\pm}1.29%$), respectively (p<0.05). However, the ratio of n-6:n-3 was significantly low in T1 ($11.57{\pm}0.90$) than that of T2 ($37.56{\pm}12.51$) (p<0.05). There was no signigicant difference in lightness, redness, pH, water holding capacity and cooking loss between treatments (p>0.05). However, the yellowness of T2 was significantly higher than others (p<0.05). From those results, it was considered that feeding high n-3 and n-6 fatty acid diet to pig enables modify fatty acid profile of pork without any side effect on meat quality.

• Journal of Life Science
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• v.12 no.6
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• pp.661-668
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• 2002

We investigated the effect of tea fungus/kombucha beverage(TF) on the body weights, the blood glucose levels, lipid and protein concentrations, and enzyme activities in diabetic female rats. Sprague-Dawley rats were fed drinking water supplemented with 20% or 40% TF groups, respectively for 7 weeks. The female rats (mean weight 155.5$\pm$9.3 g) were assigned to one control and three diabetic groups. Diabetic groups were divided into diabetic control (TF free water), 20% or 40% TFD groups (20% or 40% TF in water) according to the levels of TF supplementation. Diabetes was experimentally induced by intraperitonially administration of streptozotocin in citrate buffer(pH 4.3) after 2 weeks feeding of four experimental water. Animals were sacrificed at the 5 weeks of diabetic state. The diabetic groups showed significantly decrease of body weight(6.8-7.5 g) compared with the control group(48.3 g). The hepatic, kidney and pancreatic weights of 20% or 40% TFD groups were not significantly different with D-control group. The fasting serum glucose level were higher in all diabetic groups than that of the control group. The concentrations of serum triglyceride in 40% TFD group and serum LDL-cholesterol in 20% TFD group were significantly decreased compared with the D-control group. The concentrations of serum total cholesterol and HDL-cholesterol, HDL-cholesterol/total cholesterol ratio, and atherogenic index in 20% or 40% TFD groups were similar to those in D-control group. The concentrations of hepatic triglyceride in 20% or 40% TFD groups were significantly decreased compared with the D-control group, but the concentrations of hepatic cholesterol and phospholipid were similar to all diabetic groups. The concentrations of serum and hepatic total protein, serum albumin, and the activities of GOT, GPT and LDH in the serum were the same levels of all diabetic groups.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.569-574
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• 2007

This study was performed to investigate the biological activities of roasted (RE) and non-roasted (NRE) hot water extract samples from Euonymus alatus leaf by measuring DPPH radical scavenging, total polyphenol content, hydroxyl radical scavenging, superoxide dismutase (SOD)-like activity, anti-inflammatory activity, and inhibitory effects on ${\alpha}-amylase$ and ${\alpha}-glucosidase$ in vitro. The $IC_{50}$ values fur DPPH free radical scavenging activity of the NRE and RE hot water extracts were $19.1{\mu}g/mL$ and $21.9{\mu}g/mL$, respectively, and their total polyphenol contents were estimated as 9.6 mg/g for NRE and 10.6 mg/g for RE. Both NRE and RE scavenged the hydroxyl radical in a concentration-dependent manner, but their activities were lower than that of BHA. It was also shown that SOD-like activity was dependent on NRE and RE concentration, and the SOD-like activity of NRE was slightly higher than that of RE. The highest SOD-like activity obtained from NRE was 20% at a concentration of 3 mg/mL. Neither NRE nor RE seemed to have an effect on ${\alpha}-amylase$ and ${\alpha}-glucosidase$ inhibition. Finally, the hot water extracts of NRE and RE significantly decreased the concentration of LPS-induced NO in RAW 264.7 cells, indicating anti-inflammatory activity.

• Investigative Magnetic Resonance Imaging
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• v.10 no.2
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• pp.98-107
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• 2006

Magnetization Transfer (MT) imaging generates contrast dependent on the phenomenon of magnetization exchange between free water proton and restricted proton in macromolecules. In biological materials in knee, MT or cross-relaxation is commonly modeled using two spin pools identified by their different T2 relaxation times. Two models for cross-relaxation emphasize the role of proton chemical exchange between protons of water and exchangeable protons on macromolecules, as well as through dipole-dipole interaction between the water and macromolecule protons. The most essential tool in medical image manipulation is the ability to adjust the contrast and intensity. Thus, it is desirable to adjust the contrast and intensity of an image interactively in the real time. The proton density (PD) and T2-weighted SE MR images allow the depiction of knee structures and can demonstrate defects and gross morphologic changes. The PD- and T2-weighted images also show the cartilage internal pathology due to the more intermediate signal of the knee joint in these sequences. Suppression of fat extends the dynamic range of tissue contrast, removes chemical shift artifacts, and decreases motion-related ghost artifacts. Like fat saturation, phase sensitive methods are also based on the difference in precession frequencies of water and fat. In this study, phase sensitive methods look at the phase difference that is accumulated in time as a result of Larmor frequency differences rather than using this difference directly. Although how MT work was given with clinical evidence that leads to quantitative model for MT in tissues, the mathematical formalism used to describe the MT effect applies to explaining to evaluate knee disorder, such as anterior cruciate ligament (ACL) tear and meniscal tear. Calculation of the effect of the effect of the MT saturation is given in the magnetization transfer ratio (MTR) which is a quantitative measure of the relative decrease in signal intensity due to the MT pulse.

• Journal of the Korean Applied Science and Technology
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• v.37 no.2
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• pp.153-161
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• 2020

Arthrospira platensis is the oldest marine microalgae on the planet, is said to contain most of the nutrients needed by the human body. It's components are reported to contain a large amount of various substances such as phycocyanin, chlorophyll and β-carotene, and are known to have an aging and whitening effect. In this study, UVB-induced reactive oxygen species reduction efficacy and antioxidant activity of spirulina purified water extract were investigated. effect was confirmed by measuring DPPH radical scavenging activity, FRAP reducing power and ABTS⁺ radical scavenging activity of 0.05, 0.10, 0.50 1.0 mg/mL of spirulina purified water extract. The coagulation rate, hatching rate and heart rate toxicity were measured by treating spirulina purified water extract with 0.05, 0.10, 0.50 mg/mL concentration using Zebrafish, an alternative experimental animal model. UVB-induced ROS measurement was treated with spirulina extract at 0.05, 0.10, 0.50 mg/mL concentration, and then stained with DCFH-DA to confirm the inhibitory effect of ROS. As a result of measuring antioxidant effect, DPPH, FRAP and ABTS⁺ showed concentration-dependent antioxidant effects in comparison with ascorbic acid. and measuring the coagulation rate, hatching rate, and heart rate using Zebrafish, an alternative experimental animal, it was confirmed that there was no toxicity in 0.05 and 0.10 mg/mL except 0.5 mg/mL compared to the control group. The ROS scavenging activity of UVB-induced zebrafish showed higher ROS reduction than the positive control. The results of this study suggest that spirulina and purified water extracts are valuable for UV and skin protection cosmetics.