• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.841-853
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• 2021

This study aimed to investigate the effects of Kimchi cabbage by-products either treated or untreated with calcium oxide (CaO) and alkaline hydrogen peroxide (AHP) as substitutional ingredient of total mixed ration (TMR) on in vitro fermentation, in situ disappearance and growth performance of Holstein steers. Cannulated Holstein (600 ± 47 kg) was used for both the in vitro and in situ experiments. The treatments used were TMR only (CON), TMR + 30% Kimchi cabbage by-products fresh matter (FM) basis (TC), TMR + 30% Kimchi cabbage by-products FM basis + 5% CaO FM basis (TCC), and TMR + 30% Kimchi cabbage by-products FM basis + 5% CaO FM basis + 3.22% AHP FM basis (TCCA). For in vivo experiment, thirty-four Holstein steers (273 ± 45 kg) were subjected to a 150-day feeding trial, divided into two groups: CON and TC. In the in vitro experiment, pH of TCCA was greatest (p < 0.05) among other treatments at all incubation times. Ammonia nitrogen and volatile fatty acid concentrations were not significantly different for each treatment. However, butyrate was greater (p < 0.05) in TCC and CON than in both TC and TCCA. During in situ experiment, the dry matter (DM) disappearance was greatest (p < 0.05) in TCCA among other treatments. Also, disappearance of neutral detergent fiber (NDF) and acid detergent fiber (ADF) were observed greatest (p > 0.05) in TCCA treatment. In the in vivo experiment, average daily gain (ADG) did not differ between CON and TC. In blood profile analysis, alanine aminotransferase, aspartate aminotransferase, glucose, total cholesterol, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, and total protein concentration were not significantly different between treatments. But, creatinine concentration was greater (p < 0.05) in TC than in CON. Overall results suggest that Kimchi cabbage by-products either treated or untreated with CaO and AHP can be used as substitutional ingredient in TMR for Holstein steers.

• Food Engineering Progress
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• v.15 no.1
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• pp.1-5
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• 2011

Codonopsis lanceolata L. (Campanulaceae) has long been used in traditional Korean medicine to treat bronchitis, cough, and inflammatory diseases, however, the efficacy of anti-tumor activities remains to be defined. In this study the effects of Codonopsis lanceolata (C. lanceolata) on proliferation, migration and adhesion in lung (A549, H1299) and ovarian cancer (SKOV-3) cells were investigated. To assess and compare the pharmacological effects and production places of C. lanceolata, the ethanolic extracts of C. lanceolata from different places in Korea (Hongseong, Yecheon, Yeongwol, Yanggu, Gangjin, and Hoengseong) were prepared. The extract from Hoengseong county did have only marginal anti-proliferative activity in all the cell lines tested, however, other extracts had little or no effect on cell proliferation. The extracts from Hongseong, Gangjin or Hoengseong county had partial anti-migratory activity in lung cancer cells, but not in ovarian cancer cells. In addition, the extract from Hoengseong county had partial anti-adhesive activity in ovarian cancer cells, however, other extracts did not affect cell adhesion in both lung and ovarian cancer cells. Taken together, these findings provide the first description of anti-tumor efficacy of C. lanceolata from different production places in Korea, and suggest that C. lanceolata from Hoengseong county may have therapeutic potential in lung and ovarian cancers.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.4
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• pp.86-92
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• 2019

Polymers with various compositions of azobenzene and hexamethylene groups in the main chain were synthesized by a Schotten-Baumann reaction and their properties were investigated. The chemical structures and physical properties of the synthesized polymers were investigated by Fourier transform infrared spectroscopy, proton nuclear magnetic resonance spectroscopy, differential scanning calorimetry, thermogravimetric analysis, polarized optical microscopy, and x-ray diffraction. The polymers showed an inherent viscosity of 1.28-1.36 dl/g and were relatively insoluble in most organic solvents. The melt transition temperature increased rapidly with increasing number of azobenzene groups in the polymer. When the azobenzene monomer content was more than 50 mol%, no melting transition occurred below the decomposition temperature. Among the polymers with a melt transition temperature, the MP-A3C7 and MP-A5C5 polymers were liquid crystalline materials and exhibited a nematic phase with weak liquid crystallinity over a wide liquid crystal temperature range. This difference in the properties of the synthesized polymers is likely due to the changes in intermolecular forces resulting from the linearity and polarity of the trans-form of azobenzene.

• Journal of Microbiology and Biotechnology
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• v.29 no.7
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• pp.1083-1095
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• 2019

Butyrate is known to play a significant role in energy metabolism and regulating genomic activities that influence rumen nutrition utilization and function. Thus, this study investigated the effects of an isolated butyrate-producing bacteria, Clostridium saccharobutylicum, in rumen butyrate production, fermentation parameters and microbial population in Holstein-Friesian cow. An isolated butyrate-producing bacterium from the ruminal fluid of a Holstein-Friesian cow was identified and characterized as Clostridium saccharobutylicum RNAL841125 using 16S rRNA gene sequencing and phylogenetic analyses. The bacterium was evaluated on its effects as supplement on in vitro rumen fermentation and microbial population. Supplementation with $10^6CFU/ml$ Clostridium saccharobutylicum increased (p < 0.05) microbial crude protein, butyrate and total volatile fatty acids concentration but had no significant effect on $NH_3-N$ at 24 h incubation. Butyrate and total VFA concentrations were higher (p < 0.05) in supplementation with $10^6CFU/ml$ Clostridium saccharobutylicum compared with control, with no differences observed for total gas production, $NH_3-N$ and propionate concentration. However, as the inclusion rate (CFU/ml) of C. saccharobutylicum was increased, reduction of rumen fermentation values was observed. Furthermore, butyrate-producing bacteria and Fibrobacter succinogenes population in the rumen increased in response with supplementation of C. saccharobutylicum, while no differences in the population in total bacteria, protozoa and fungi were observed among treatments. Overall, our study suggests that supplementation with $10^6CFU/ml$ C. saccharobutylicum has the potential to improve ruminal fermentation through increased concentrations of butyrate and total volatile fatty acid, and enhanced population of butyrate-producing bacteria and cellulolytic bacteria F. succinogenes.

• The Korean Journal of Food And Nutrition
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• v.32 no.2
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• pp.114-121
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• 2019

This study evaluates the quality properties of soy-paste soybean cultivar for fermented soybean products. The six soybean varieties that include Jinpung, Saedanbaek, Daepung 2, Pyeongwon, Cheonga and Saeolkong were used in the experiment. The range of water uptake ratio, hardness after soaking and hardness after steaming were 117.00~131.33%, 1.65~3.30 kg and 0.05~0.14 kg, respectively. The physicochemical analysis indicated the following: Moisture content, 63.27~68.72%; pH, 6.43~6.60; total acidity, 0.27~0.45%. Color values for L value (lightness), a value (redness), and b value (yellowness) ranged from 39.07~67.92, 7.64~11.79, and 7.48~20.67, respectively. The amylase and protease activities of the Saedanbaek samples were the highest among all cultivars. The amount of viscous substance in the fermented soybean products by cultivars ranged from 5.93 to 8.37%, and Saedanbaek was the highest. The total viable cells counts for soybean fermented products were 9.11~9.42 log CFU/g. The amino-type nitrogen contents of all samples were in the range of 401.07 to 524.47 mg% and Saedanbaek cultivars showed the highest content (524.47 mg%). Based on the results, Saedanbaek will be suitable as a soy-paste soybean cultivar and the quality standards for the fermentation process of the fermented soybean products.

• Food Engineering Progress
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• v.21 no.1
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• pp.22-28
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• 2017

Ginger was steamed at $121^{\circ}C$ and $1.5lb/in^2$ for 30 min, dried at $60^{\circ}C$ for 12 h, and each step was repeated nine times. During processing, the lightness ($L^*$ value) and yellowness ($b^*$ value) decreased from $85.65{\pm}0.33$ and $26.99{\pm}0.20$ in the non-treated ginger to $56.91{\pm}0.25$ and $16.69{\pm}0.06$ in ginger treated for the ninth treatment. On the other hand, redness ($a^*$ value) increased from $-1.51{\pm}0.03$ to $7.34{\pm}0.08$ on the eight treatment and then decreased to $7.21{\pm}0.04$ on the ninth theatment. The contents of 6-gingerol decreased from $3.257{\pm}0.067mg/g$ in the non-treated ginger to $0.567{\pm}0.036mg/g$ on the theatment, whereas the contents of 6-shogaol increased from $1.299{\pm}0.050mg/g$ to $2.999{\pm}0.089mg/g$ on the sixth treatment and decreased to $2.099{\pm}0.039$ on the ninth treatment. The contents of 10-gingerol decreased slightly from $1.106{\pm}0.125mg/g$ to $0.806{\pm}0.026mg/g$. Unlike the 6- and 10-gingerol, the contents of 8-gingerol did not change greatly, with values between $0.916{\pm}0.005mg/g$ and $1.106{\pm}0.005mg/g$ being observed during processing. The tyrosinase inhibitory activities were increased from $43.42{\pm}11.45%$ in the non-treated ginger to 100% on the sixth treatment and then decreased to $51.98{\pm}7.36%$ on the theatment. The antioxidative activity was retained during processing.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.12
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• pp.1963-1973
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• 2018

Objective: This study was conducted to evaluate the effect of dietary energy and lipase supplementation on growth performance, nutrient digestibility, serum profiles, intestinal morphology, small intestinal digestive enzyme activities, biochemical index of intestinal development and noxious gas emission in weaning pigs. Methods: A total of 240 weaning pigs ([Yorkshire${\times}$Landrace]${\times}$Duroc) with an average body weight (BW) of $7.3{\pm}0.12kg$ were used in this 28-d experiment. Weaning pigs were randomly allocated to 4 dietary treatments in a $2{\times}2$ factorial arrangement with 2 levels of energy (net energy = 2,470 kcal/kg for low energy diet and 2,545 kcal/kg for basal diet) and 2 levels of lipase (0 and 1.5 U/g of lipase) according to BW and sex. There were 6 replications (pens) per treatment and 10 pigs per pen (5 barrows and 5 gilts). Results: Weaning pigs fed the low energy diet had lower (p<0.05) gain-to-feed ratio (G:F) throughout the experiment, apparent digestibility of dry matter, nitrogen, ether extract, and gross energy during d 0 to 14, average daily gain during d 15 to 28, lipase activity in duodenum and ileum and protein/DNA in jejunum (p<0.05), respectively. Lipase supplementation had no effect on growth performance but affected apparent nutrient digestibility (p<0.05) on d 14 and enhanced lipase activity in the duodenum and ileum and protease activity in duodenum and jejunum of pigs (p<0.05) fed the low energy diet. Lipase reduced serum low-density lipoprotein cholesterol (LDL-C) and triglyceride (TG), $NH_3$ production (p<0.05) from the feces. Conclusion: The low energy diet decreased G:F throughout the experiment and nutrient digestibility during d 0 to 14 as well as lipase activity in duodenum and ileum. Lipase supplementation increased nutrient digestibility during d 0 to 14 and exerted beneficial effects on lipase activity in duodenum and ileum as well as protease activity in duodenum and jejunum, while reduced serum LDL-C, TG and fecal $NH_3$.

• Journal of Applied Biological Chemistry
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• v.61 no.4
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• pp.423-428
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• 2018

Anaerobic growth-inhibiting and acaricidal activities of 2'-hydroxy-5'-methoxyacetophenone derived from Cyanachum paniculatum oil and its derivatives against five intestinal bacteria (Bifidobacterium bifidum, B. longum, Clostridium pefringens, Escherichia coli and Lactobacillus casei) and Haemaphysalis longicornis were examined. In the packet test against the larvae of H. longicornis, none of the C. paniculatum oil exhibited acaricidal activity, while the C. paniculatum oil showed only antimicrobial activity against five intestinal bacteria in the disc diffusion method. Based on the inhibition zones and MIC values, 2',4'-dimethoxyacetophenone, 2',5'-dimethoxyacetophenone, 2'-hydroxy-4'-methoxyacetophenone, 2'-hydroxy-5'-methoxyacetophenone, 2'-methoxyacetophenone, and 4'-methoxyacetophenone, containing a methyl group on the acetophenone skeleton, possessed growthinhibiting activities against C. perfringens and E. coli. However, acetophenone, 2'-hydroxyacetophenone, 4'-hydroxyacetophenone, 2',4'-hydroxyacetophenone and 2',5'-hydroxyacetophenone, which contained a hydroxyl group on the acetophenone skeleton, had no growth-inhibiting activity against intestinal bacteria. These results indicated that 2'-hydroxy-5'-methoxyacetophenone and its derivatives could potentially be developed as natural antimicrobial agents to specific control of C. perfringens and E. coli.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.2
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• pp.89-101
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• 2019

The variation of content of 12 soybean seed isoflavone components was determined in the aglycone, glucoside, malonylglucoside and acetylglucoside groups of 44 Korean soybean cultivars grown in 2016 as well as in 2017. The total isoflavone content of the 44 cultivars averaged at $2935.4{\mu}g/g$ and was in the range of 950.6 to $5226.3{\mu}g/g$ for two years. Malonylglucoside group averaged at $2437.2{\mu}g/g$ with the highest proportion of isoflavone composition (83.0%). Significant differences were observed between cultivars, years and their interactions for both the total isoflavone and each composition group contents (P < 0.0001); however, no year-wise differences were observed for daidzein and genistin. The broad-sense heritability ($h^2$) within the set of 44 Korean soybean cultivars was as high as 0.93 for the total isoflavone content and was in the range of 0.8-0.92 for each composition group of isoflavone except for acetylglucoside. The total isoflavone content in cultivar group for soy-sprout was higher ($3850.4{\mu}g/g$) than that for the other cultivar groups of soy-paste and tofu ($3082.8{\mu}g/g$), black or green soybean cooked with rice ($2345.8{\mu}g/g$), and early maturity group ($1298.6{\mu}g/g$). The total isoflavone content of 'Sowonkong', a soybean cultivar for soy-sprout, was the highest ($5226.3{\mu}g/g$). In the cultivar group for soy-paste and tofu, the average isoflavone contents of 'Daepung', 'Daepung2ho', 'Saegeum', 'Uram', and 'Jinpung' were higher than $4000{\mu}g/g$. With the exception of small seeded cultivars with low isoflavone contents such as 'Sohwang' and 'Socheongja', the seed size and total isoflavone content were significantly negatively correlated in 2016 and 2017, respectively ($r=-0.47^{**}$ and $-0.49^{**}$). The number of days of growth from flowering to maturity did not affect the variations observed in isoflavone content.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1131-1143
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• 2018

This study aimed to investigate the drying yield, meat quality, oxidation stability and sensory properties of Hanwoo beef loin subjected to different dry-aging conditions. A total of 54 Hanwoo beef loins (bone-in, $6^{th}-13^{th}$ ribs) with fat cover at 2 d postmortem were assigned to four groups and hung in a dry-aging room at a controlled temperature ($2^{\circ}C-4^{\circ}C$), humidity (65%-85%) and air velocity (3 m/s). Four treatment conditions were tested; the respective temperature, humidity and treatment duration are as follows: T1, $2^{\circ}C$, 85%, 60 d; T2, $2^{\circ}C$, 65%, $20d+2^{\circ}C$, 75%, $20d+4^{\circ}C$, 85%, 20 d; T3, $2^{\circ}C$, 75%, $20d+4^{\circ}C$, 85%, 40 d; T4, $4^{\circ}C$, 85%, 60 d. The drying yield, total aerobic counts and fat contents increased, whereas the moisture content, meat color (CIE $L^*$, $a^*$, and $b^*$), and Warner-Bratzler shear force values decreased significantly during the aging period for all treatments (p<0.05). The cooking loss (%) did not change significantly until 40 d, and it was significantly higher in T1 and T4 than in T2 and T3 at 60 d (p<0.05). The water-holding capacity, pH and lipid oxidation [thiobarbituric acid reactive substance (TBARS) values] increased during aging (p<0.05). The sensory scores for tenderness, juiciness, flavor, and overall acceptability of dry-aged loin muscles increased as the aging period increased. T2 and T3 had significantly higher sensory scores and T1 had significantly lower scores for tenderness, juiciness, flavor, and overall acceptability at 20, 40, and 60 d for loin muscles (p<0.05).