• 한국약용작물학회:학술대회논문집
• /
• 2008.11a
• /
• pp.318-319
• /
• 2008

• Korean Journal of Poultry Science
• /
• v.47 no.1
• /
• pp.29-37
• /
• 2020

This study was performed to investigate the effect of mixed rearing of male and female chickens on the stress response in Korean native chickens. To identify the degree of the stress response, heterophil-lymphocyte ratio (H/L ratio), heat shock protein genes (HSPs) expression, and intracellular nuclear DNA damage rate were analyzed before and after the mixed rearing of male and female chickens. The results showed that the H/L ratio of chickens after mixing males and females was more than thrice as higher than before mixing (P<0.001), but the differences between males and females were not significant. HSP-70, HSP90-α, and HSP90-β expression levels were 2.5 to 3.4 times higher after mixing male and female chickens, compared to before mixing (P<0.01). In the mixed rearing of male and female chickens, the increase in HSPs expression in females was higher than in males. Comet indicators in intracellular DNA damage rate analysis showed a significant increase after mixing male and female chickens compared to before mixing (P<0.001). However, there was no significant difference between males and females with respect to DNA damage rate. Taken together, these results suggest that male and female mixed rearing acts as a strong external stressor in both male and female chickens.

• Korean Journal of Food Science and Technology
• /
• v.35 no.6
• /
• pp.1098-1103
• /
• 2003

Soybeans released proteins when immersed in water at $50{\sim}60^{\sim}C$. We investigated the changes in the characteristics of soybean when soaked in water at different temperatures and studied the electrophoretic properties of soy proteins in recommended Korean soybean varieties after heat treatment. Soybean seeds were heated in soaking water at temperatures of 30, 40, 50, 60, $70^{\circ}C$ for 90 min, and also from 10 to 150min at $60^{\circ}C$. The pH value of the water decreased with heating time at $60^{\circ}C$, and the amount of soluble solids increased with temperature and heating time. The protein concentration of the solution increased with temperature and time. From SDS-PAGE of the proteins in soaking water, we detected two new bands of 16 kDa- and 31 kDa-proteins from the Korean soybean varieties on heat treatment.