• Journal of Practical Agriculture & Fisheries Research
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• v.14 no.1
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• pp.93-105
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• 2012

This study was carried out to prepare anchovy hydrolysates by using Alcalase, Neutrase and Protamex, and to investigate its quality characteristics. The major free amino acids were glutamic acid and lysine. The total amino acid content of anchovy hydrolysate were glutamic acid(12.6%), lysine(8.56%), valine(7.06%), aspartic acid(5.73%). Major nucleotides content of anchov hydrolysate were 5'-IMP (22.462 mg/100g), 5'-GMP (18.674 mg/100g) and 5'-UMP (1.25 mg/100g). Histamine content of anchovy hydrolysate was 18.1 mg/100g. These results suggested that anchovy hydrolysate could be used as a sauce of basic seasoning.

• Journal of Mushroom
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• v.20 no.1
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• pp.7-12
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• 2022

The ascomycete fungus Cordyceps militaris infects lepidopteran insect pupae, forming characteristic fruiting bodies called "Dong Chung Ha Cho" in Korean. They have been used as medicines owing to their anti-allergic, anti-inflammatory, and immune-enhancing effects. This fungus can be grown on the geminated soybeans Rhynchosia nulubilis, which also contains several novel isoflavones. We performed a comparative transcriptome analysis to determine core gene sets or pathways contributing to biologically active products such as isoflavone. Initially, we sequenced 2-week-old fungal cultures on different soybean agar media, where different amounts of water agar were implemented to show different surface topology. We selected 830 upregulated and 188 downregulated genes by comparing linear models of the samples (two-fold change threshold). Gene ontology analysis identified that the "IMP biosynthesis" term was significantly found in the upregulated gene sets. The pathway is involved in the synthesis of cordycepin, the reference chemical for C. militaris. This finding in the transcriptome data is consistent with the previous observation: increased cordycepin concentrations in the C. militaris cultured on germinated soybean.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.131-138
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• 1985

The preservative effect of modified-atmosphere storage on the shelf-life of packed semi-salted and dried mackerel, Scomber japonicus, was examined. The semi-salted and dried mackerel fillets were packed in laminated plastic film bags (polyester/nylon/casted polypropylene: $12{\mu}m/15{\mu}m/60{\mu}m,\;15{\times}16cm$) filled with air (control, C), nitrogen gas (N), deoxygenized air (O) prepared by using free-oxygen absorber enclosed in the bag, in vacuum(V), and stored at $5^{\circ}C$. The quality of packed sample during the storage were examined in terms of viable cell counts of bacteria, thiobarbituric acid(TBA) value, perozide value(POV), volatile basic nitrogen(VBN), trimethylamine(TMA), adenosine triphosphate(ATP) and its related compounds and sensory evaluation. The results obtained are as follows: The pH of all the samples was in the range of $6.1{\pm}0.2$, and the contents of VBN and amino nitrogen of them increased during storage. In color values, L value(lightness) decreased while a and b values (red and yellow) revealed a tendency to increase during storage. The viable cell counts of the control sample(C) increased to $3.0{\times}10^6/g$ after 15 days storage but those of the other samples(V, N and O)were in the range of $2{\sim}6{\times}10^5/g$ after 20 days storage. The content of TMA increased during storage, but the histamine content showed a little change during storage and its content of all samples were less than 16 mg/100g. The inosinic acid(IMP) was rapidly degraded while inosine and hypoxanthine increased during storage. The TBA value of the control(C) reached a peak in 9 days and then decreased gradually while that of the sample(O) showed a little change during storage. The changes in POV of all the samples during storage showed a similar tendency to the TBA value. Fatty acid composition of raw mackerel consists of $35.6\%$ of saturated acid, $30.3\%$ of monoenoic acid and $34.2\%$ of polyenoic acid. The major fatty acid of the sample products were oleic acid($C_{18:1}$), palmitic acid($C_{16:0}$), docosahexaenoic acid($C_{22:6}$). The contents of polyenoic acid such as $C_{22:6},\;C_{20:5}$ decreased during storage while the other fatty acids showed a little change. From the results of sensory evaluation, the shelf-life of the control sample(C) was about 7 days and that of sample(V), (N) and (O) was about 15 days. It was concluded that deoxygenized atmosphere(free-oxygen absorber enclosed in the bag) was a good condition for preserving the quality of semi-salted and dried mackerel.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.8-17
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• 1985

Followings are the obtained results from the experiment of changes in content of proximate composition, free amino acid and nucleotides in soup prepared from beef brisket, leg bone, tripe and small intestine according to the diverse heating times-3, 6, 12, 18, 24, 30 hrs. The content of moisture in each sample is decreased from 97∼99％ in 8 hours heating to 95∼97% after heating 30 hours. On the contrary, the content of crude protein and crude fat are gradually increased in proportion to the length of heating times and it showed a rapid increasement when it was boiled 6∼12 hours long. We can extract the most protein from the soup stock of tripe among all samples ana the most crude fat from the leg bone. The contents of free amino acids is gradually increased in proportion to the length of heating times. Especially after being boiled longer than 18 hours it is increased obviously. In the soup stock prepared from the brisket, the lysine and alanine were contained the most. In leg bone soup stock, glutamic acid and histidine were extracted the most but bone soup stock, glutamic acid contents were decreased a little in longer heating. In the soup stock of tripe, glutamic acid which is contained very little in a raw material was extracted more as increasing times. In the soup stock of small intestine, lysine and glutamic acid were extracted the most. The least content in free amino acid from each sample was cystine which is sulphur-containing amino acid. These result suggest that, in order to get enough extraction of amino acid, crude fat, 18 hours heating is the most useful while 5’-IMP, which is the taste compound of meat, is extracted at 3 hours heating.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.4
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• pp.499-509
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• 2008

Foxo1 plays an important role in the integration of hormone-activated signaling pathways with the complex transcriptional cascade that promotes preadipocyte differentiation of clonal cell lines from rodents. We isolated the full-length cDNA of porcine FoxO1 gene using RACE, confirmed by visual Northern blotting. The deduced amino acids indicated 94% and 90% identities with the corresponding human and mice aa. Analysis of the aa sequence, showed that it included a Forkhead domain (aa 167-247), a transmembrane structure domain (aa 90-113), a LXXLL motif (aa 469-473), and 51 Ser, 8 Thr, and 4 Tyr phosphorylation sites, indicating a potential important role for FoxO1 transcriptional activity in vivo. Using the IMpRH panel, we mapped FoxO1 gene to chromosome 11p13. Our data provide basic molecular information useful for the further investigation on the function of FoxO1 gene. Time-course analysis of FoxO1 expressions indicated that levels of mRNA and protein gradually increased from day 0 to 3, and it reached almost maximal level at day 3, then decreased from day 5 to 7 in porcine primary preadipocyte differentiation. After induction by IGF-1, GPDH activity and accumulation of lipid increased, however, expressions of FoxO1 mRNA and protein were inhibited in a dose dependent manner. These results suggest that FoxO1 takes part in porcine preadipocyte differentiation and expressions of FoxO1 were regulated by IGF-1.

• The Journal of Korean Academy of Prosthodontics
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• v.36 no.4
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• pp.615-643
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• 1998

The purpose of this study was to evaluate the effect of cantilever length, load, and implant number on the stress distribution of implant supported fixed prosthesis. In the replica of an edentulous human mandible, four or five implants were placed and spaced evenly between the mental foramina and symmetrical gold alloy cast superstructures with cantilever were fabricated. Strain gauges were placed in buccal and lingual side of implants. 9, 15, 21kg of loads at varying cantilever lengths were applied to the occlusal surface of fixed prostheses. The strains were recorded from each gauge and principal stresses were calculated The results were as follows : 1. Increasing the length of the cantilever increased the stresses on the bone supporting implants. and the ratio of increase became high as increasing the load. 2. In the model with four implants, the highest compressive stress was measured on lingual side of the first implants nearest loading point and the highest tensile stress was measured on buccal side of the second implants. 3. In the model with five implants, the highest compressive stress was measured on lingual side of the first implants nearest loading point. And the highest tensile stress was measured on buccal side of the second implants, and lingual side of the third implants. 4. There was no significant change of the magnitude of stress on the most distal imp]ant of non cantilevered side as increasing the cantilever length or load. 5. In general, the superstructure supported by five implants reduced the stress and was less affected by cantilever length compared to the support provided by four implants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.325-330
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• 1996

전남지방의 전통 수산발효식품인 토하젓의 인지도 향상 및 국가경쟁력을 갖춘 지역특산품으로 발전시키기 위한 일련의 연구로써, 식품학적 기초자료를 얻기위하여 숙성기간이 다른 시판 토하젓을 구입하여 정미성분을 분석.검토하였다. 저온(5$\pm$2$^{\circ}C$)에서 90일간숙성시킨 토하젓의 전체 유리아미노산 함량은 건물당 1873.0mg/100g)보다 2배이상 많았다. 한편 숙성된 토하젓의 주요 유리아미노산(719.4mg/100g) 보다 2배 이상 많았다. 한편 숙성된 토하젓의 주요 유리아미노산은 glutamic acid, alanine, leucine, valine 및 phenylalanine으로 전체 유리아미노산에 대해 58.6%를 차지하였다. 핵산 관련물질은 담금 직후 및 숙성된 토하젓 모두 hypoxanthine의 함량이 월등히 많았으며, 그 다음으로 AMP 및 IMP순이였다. 그리고 숙성된 토하젓은 담금 직후의 토하젓과 비교해서 AMP 및 IMP는 적었으나, hypoxanthine의 함량은 많았다. 불휘발성 유기산을 GC분석한 결과, 담금 직후 및 숙성된 제품 모두에 lactic acid가 가장 많아 각각 건물당 389.3mg/100g 및 752.3mg/100g이였고, succinic acid는 미량 함유되어 있었다. 90일간 숙성된 TMAO, betaine 및 total creatinine 함량은 건물량 기준으로 각각 63.6mg/100g, 179.1mg/100g 및 123.7mg/100g이었다. Omission test를 이용하여 각정미성분을 관능검사한 결과, 유리아미노산 및 불휘발성 유기산이 토하젓의 맛에 중요한 역할을 하는 것으로 밝혀졌으며, 핵산 관련물질은 그다지 맛에 대한 기여도가 높지 않았다. 따라서 시판 토하젓의 맛에는 유리 아미노산 및 불휘발성 유기산이 중요한 역할을 하며, 핵산 관련물질이나 TMAO, betaine 및 total creatinine은 보조적인 역할을 할 것으로 생각된다.

• The Journal of Korean Academy of Prosthodontics
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• v.33 no.3
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• pp.569-583
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• 1995

Disinfection of dental impressions are necessary due to contamination with patient’s saliva and blood, which is a potential for cross-infection. The purpose of this study was to evaluate the effects of disinfection of four hydrophilic rubber impression materials with three disinfecting solutions, on the dimensional stability and surface hardness of improved stone casts. Three hydrophilic vinyl polysiloxane impression materials(Express, Reprosil, Exafine) and one polyether impression material(Impregum-F) were mixed according to the manufacturer’s directions and impressions were made on a ADA specification No. 19 stainless-steeldie. On removal of the impressions, each impression was immersed in one of the disinfectants(Banicide, Potadine, Clorox) for 10 minutes. After disinfection, type IV improved stone. casts were poured. On this cast, the linear dimension and surface hardness were measuredusing a Measurescope(Nikon, Japan) and a Barcol hardness tester(Barber, Colman Co U. S. A). The results were as follows : 1. The improved stone casts from disinfected Reprosil and Impregum-F impression material did not show dimensional changes(P>0.01). Those from disinfected Express and Exafine impression material showed dimensional changes(P<0.01). The amount of shrinkage was not clinically significant. 2. The improved stone casts from disinfected Express impression material did not exhibit changes in surface hardness(P>0.01), but those from disinfected Reprosil, Exafine, Imp regnum-F impression material showed changes in surface hardness(P<0.01). 3. The dimensinal stability and surface hardness of the improved stone casts were satisfactory using Banicide on Express, all disinfectants used in this study on Reprosil, Potadin and Clorox on Exafine, Banicide and Clorox on Impregum-F. According to these results, immersion disinfection of hydrophilic rubber impression mate rials did not adversely affect the resultant casts. Nevertheless compatibility tests of impression materials and disinfectants should be done when disinfecting impressions.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.403-416
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• 2018

In this study, the dietary effects of probiotics with a liquid application system on meat quality and physicochemical characteristics of pigs were evaluated. A total of 80 Landrace${\times}$Yorkshire${\times}$Duroc (LYD) 3-way crossbred pigs (average age $175{\pm}5d$) were assigned to a conventional farm and a probiotics farm equipped with a liquid probiotics application system (40 pigs in each farm). The two treatments were: CON (diet without probiotics) and PRO (diet with probiotics). Dietary probiotics decreased shear force in the longissimus muscle compared to the control group (p<0.05). The treatment diet did not affect backfat thickness, carcass weight, meat color, cooking loss, water holding capacity (WHC), and drip loss. Dietary probiotics significantly reduced ash, salinity, and pH (at 5 and 15 d) (p<0.05). There was no significant effect on thiobarbituric acid reactive substance (TBARS) values. Polyunsaturated fatty acid (PUFA) and omega fatty acids (${\omega}3$ and ${\omega}6$) were significantly (p<0.05) higher in the PRO group, whereas monounsaturated fatty acid (MUFA) was decreased. The free amino acid composition, serine, lysine, histidine, and arginine levels were significantly lower in the PRO than in the control group. The treatment group exhibited higher nucleotide compounds (hypoxanthine, inosine, GMP, IMP) than the controls. Also, levels of ascorbic acid and thiamin were significantly different (p<0.05), while minerals were not significantly different between the groups. In conclusion, feeding of probiotics had effects on shear force, ash, salinity, pH, PUFA, and some amino acids which related to taste and flavor without any negative effects on the pigs' carcass traits.

• The Korean Journal of Mycology
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• v.21 no.4
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• pp.285-292
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• 1993

For the enzymatic conversion of 5'-XMP to 5'-GMP, partially purified XMP aminase from Escherichia coli was coupled with the yeast, Saccharomycrs cerevisiae, capable of ATP regeneration through glycolytic pathway. In order to elevate the level of XMP aminase in E. coli, $guaB^{-}(IMP\;dehydrogenase-less)$ mutant were introduced, and the yeast used as ATP supplier was treated by some method to increase its membrane permeability. The optimum conditions for efficient conversion reaction by energy-coupled system were investigated. As the results, a CH 41, $guaB^-$ mutant of E. coli K-12, showed 2.75 fold increase in the level of XMP aminase, compared with its parent cell. And the lyophylized yeast was the most effective at the ATP supplier. The optimum temperature and pH of conversion reaction were $40{\circ]C$ and pH 7.4, and the highest conversion ratio was shown under the reaction condition of 100 mM glucose, 100 mM inorganic phosphate and 6 mM AMP. When 36 units/ml XMP aminase used under the above conditions, the amount of 60 mg/ml yeast was sufficient to be used. Under the optimum condition, 71% of 1.8 mM(65.6 mg/100 ml) 5'-XMP was converted to 5'-GMP within 8 hr.