• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.230-235
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• 2002

The purpose of this study was to investigate the characteristics of beef jerky adding of many kinds of saccharides and three levels of green tea powder. Color and hardness were increased with the addition of green tea powder while tenderness was decreased. Moistureness Gf beef jerky added honey was higher than that of sugar, oligo saccharide. In color, the lightness was decreased with increasing concentrations of green tea Powder. Redness and yellowness values were increased. In measurement of texture, hardness were increased with the addition of green tea powder. The hardness of beef jerky by adding of honey appeared to be higher than that of sugar, oligo saccharide. Gumminess and brittleness were increased with the addition of green tea powder while springness was decreased. Springness in addition of 3% green tea powder was higher than control. The beef jerky added with 3% green tea powder and sugar had good overall perference.

• Food Science and Preservation
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• v.23 no.4
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• pp.502-509
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• 2016

The seasonal appearance and the chemical composition characteristics of cladode of Opuntia humifusa were investigated in this study. The minor (horizontal) and major (vertical) axes, the width, and weight of O. humifusa cladode were compared for its appearance features. Moisture, crude protein, ash, fat, color, dietary fiber, mineral, and amino acids contents were measured for the comparison of their chemical composition characteristics. The cladode of O. humifusa harvested in summer showed higher values of minor and major axis, width, and weight than those harvested in winter. According to the results of Hunter color index, cladode of O. humifusa harvested in summer showed the highest lightness level (Hunter L value). In the meanwhile, cladode of O. humifusa harvested in spring showed the highest Hunter a (redness) and b (yellowness) values. Cladode of O. humifusa harvested in summer had the lowest crude protein and crude fat contents, while it showed the highest crude ash content. The total contents of moisture and dietary fiber were significantly greater than summer-harvested cladode of O. humifusa followed by spring- and winter-harvested cladode of O. humifusa. The major mineral content of all seasonal cladode of O. humifusa was $Ca^{2+}$. Glutamic acid and aspartic acid were the major amino acids in all seasonal samples. Contrary, the contents of total amino acids and free amino acids were the lowest in summer-harvested cladode of O. humifusa. Taken together, it was concluded that the appearance and chemical quality of cladode of O. humifusa was versatile depending on the harvesting season.

• Food Science and Preservation
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• v.20 no.4
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• pp.554-563
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• 2013

The changes in quality properties and nutritional components for two mugworts, namely, Artemisia capillaris Thumberg Artemisiae asiaticae Nakai fermented by Bacillus strains were characterized followed by rapid pattern analysis of volatile flavor compounds through the SAW-based electronic nose sensor in the GC system. After fermentation, the pH has remarkably decreased from 6.0~6.4 to 4.6~5.1 and there has been a slight change in the total soluble solids. The L (lightness) and b (yellowness) values in the Hunter's color system significantly decreased, whilst the a (redness) value increased via fermentation. The HPLC analysis demonstrated that the total amino acids increased in quantity and the essential amino acids were higher in the A. asiaticae Nakai than in the A. capillaris Thumberg, specially with high contents of glutamic and aspartic acid. After fermentation, the monounsaturated fatty acid increased in the A. asiaticae Nakai and the polyunsaturated fatty acids increased in the A. capillaris Thumberg. While the total polyphenol contents have not been affected by fermentation, the total sugar contents have dramatically decreased. Scopoletin, which is one of the most important index components in mugworts, was highly abundant in the A. capillaris Thumberg; however, it was not detected in the A. asiaticae Nakai. Small pieces of plant tissue in the surface microstructure were found in the fermented mugworts through the use of the scanning electron microscope (SEM). Volatile flavor compounds via electronic nose showed that the intensity of several peaks has increased and additional seven flavor peaks have been produced after fermentation. The VaporPrintTM images demonstrated a notable difference in flavors between the A. asiaticae Nakai and A. capillaris Thumberg, and the fermentation enabled the mugworts to produce subtle differences in flavor.

• Journal of Mushroom
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• v.18 no.4
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• pp.344-356
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• 2020

This study aimed to investigate the biological activities and amino acid content in the mixtures of roasted edible mushrooms (Pleurotus ostreatus, and Lentinula edodes) and grain additives (oat and brown rice) obtained under different extraction conditions for the development of mushroom tea. The total amount of polyphenol and β-glucan in edible mushrooms was increased with the roasting treatment compared to that observed with the air-drying treatment. In addition, DPPH radical scavenging activity and the amount of all amino acid components, including glutamic acid (Glu), were higher in the oat extracts than those observed in the brown rice. The biological activities and nutrient content were examined based on extraction temperatures and thetime required to obtain the mixtures of edible mushrooms and grain additives. The extract of a 1:1 mixture of L. edodes + oat (LE+O) obtained at 100℃, 3 min showed high DPPH radical scavenging activity (33.5%), and the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) obtained at 100℃, 3 min showed high nitrite scavenging activity (49.9%). The total polyphenol content of the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and+ brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and 70℃, 10 min. The essential amino acid content was higher in the 1:1 mixing ratio of P. ostreatus + oat (PO+O) and P. ostreatus + brown rice (PO+B) and 3:1 mixing ratio. L. edodes + oat (LE+O) and L. edodes + brown rice (LE+B) compared to that observed in other mixing ratios.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.153-158
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• 2016

The principal objective of this study was to produce a chitosan nanoparticle (NP) system for improving blood circulation. Chitosan NPs were prepared using fucoidan and $poly-{\gamma}-glutamic$ acid (PGA), denoted as CS/Fu and CS/Fu/PGA NPs, respectively. As the chitosan concentration was increased, the activated partial thromboplastin time (APTT) of the NPs significantly increased (p<0.05). When the concentration of fucoidan and ${\gamma}-PGA$ was 5-20 and $1-10{\mu}g/mL$, respectively, the size of the CS/Fu and CS/Fu/PGA NPs was approximately 200 and 100 nm, respectively. With an increase in the fucoidan and PGA concentration, the APTT of CS/Fu and CS/Fu/PGA NPs significantly increased (p<0.05). These results suggest that CS/Fu and CS/Fu/PGA NPs could be used as a potent NP system for improving blood circulation.

• Ocean and Polar Research
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• v.35 no.4
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• pp.407-414
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• 2013

One of the most important challenges facing the Spirulina mass cultivation industry is to find a way to reduce the high production costs involved in production. Although the most commercial medium (Zarrouk's medium) for Spirulina cultivation is too expensive to use, it contains higher amount of $NaHCO_3$ (16.80 g $L^{-1}$), trace metals and vitamin solutions. The purpose of this study was to increase the efficiency of Spirulina platensis biomass production by developing a low-cost culture medium at an isolated tropical island such as Chuuk State, Federated States of Micronesia (FSM). This study set out to formulate a lowcost medium for the culture of S. platensis, by substituting nutrients of Zarrouk's medium using fertilizer- grade urea and soil extract with a different concentration of carbon source under natural weather condition. In order to select a low-cost culture medium of S. platensis, 10 culture media were prepared with different concentrations of nitrogen (urea and $NaNO_3$) and $NaHCO_3$. The highest maximum specific growth rate (${\mu}max$) and mass production were 0.50 $day^{-1}$ and 1.05 g $L^{-1}$ in modified medium ($NaHCO_3$ 7.50 g $L^{-1}$, urea 2.00 g $L^{-1}$ without $NaNO_3$) among all the synthesized media. Protein (56.14%) and carbohydrate (16.21%) concentrations of the lyophilized standard samples were estimated with highest concentration of glutamic acid (14.93%). This study revealed that the use of a low concentration of urea and $NaHCO_3$ with soil extract was an affordable medium for natural mass cultivation in the FSM.

• Journal of Microbiology and Biotechnology
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• v.26 no.2
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• pp.421-431
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• 2016

Recently, poly-γ-glutamic acid synthetase A (pgsA) has been applied to display exogenous proteins on the surface of Lactobacillus casei or Lactococcus lactis, which results in a surface-displayed component of bacteria. However, the ability of carrying genes encoded by plasmids and the expression efficiency of recombinant bacteria can be somewhat affected by the longer gene length of pgsA (1,143 bp); therefore, a truncated gene, pgsA, was generated based on the characteristics of pgsA by computational analysis. Using murine IL-10 as an exogenous gene, recombinant Lactobacillus plantarum was constructed and the capacity of the surface-displayed protein and functional differences between exogenous proteins expressed by these strains were evaluated. Surface expression of IL-10 on both recombinant bacteria with anchorins and the higher expression levels in L. plantarum-pgsA'-IL-10 were confirmed by western blot assay. Most importantly, up-regulation of IL-1β, IL-6, TNF-α, IFN-γ, and the nuclear transcription factor NF-κB p65 in RAW264.7 cells after stimulation with Poly(I:C) or LPS was exacerbated after co-culture with L. plantarum-pgsA. By contrast, IL-10 expressed by these recombinant strains could reduce these factors, and the expression of these factors was associated with recombinant strains that expressed anchorin (especially in L. plantarum-pgsA'-IL-10) and was significantly lower compared with the anchorin-free strains. These findings indicated that exogenous proteins could be successfully displayed on the surface of L. plantarum by pgsA or pgsA', and the expression of recombinant bacteria with pgsA' was superior compared with bacteria with pgsA.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.1
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• pp.37-45
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• 2013

This study was conducted to improve the yield of extracts from Alaska pollock Theragra chalcogramma head and sea tangle Laminaria japonica byproducts using various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase (NH), and Protamex. Among the enzymatic hydrolysates, the yield was highest in hydrolysate incubated with NH for 4 h. NH-treated hydrolysates (NHH) also improved functional properties, such as angiotensin-I converting enzyme (ACE) inhibitory activity and 2,2-diphenyl-1-picryldrazyl (DPPH) radical scavenging activity, as compared to extracts from Alaska pollock head and sea tangle byproducts. Total free amino acid and taste values of NHH were 379.7 mg/100 mL and 24.03, respectively, after digestion for 4 h. These values are 2.2-fold and 1.9-fold higher compared with those of water soluble fractions extracted from Alaska pollock head and non-forming sea tangle, respectively. According to the taste value results, the major taste-active compounds among free amino acids of NHH were glutamic acid and aspartic acid. These results suggest that NHH can be used as an ingredient for natural seasoning preparation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1162-1167
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• 2008

This study was to investigate the chemical compositions of germinated (GSS)- and ungerminated (UGSS)-safflower (Carthamus tinctorius) seeds. GSS had higher amount of sugar and crude fiber than UGSS, but less amounts of protein and lipid. Levels of $\alpha$-tocopherol and essential amino acids of GSS were higher than those of UGSS, although there are no difference in fatty acid composition between GSS and UGSS. Among the nine phenolic compounds detected, five phenolic compounds, except for two lignans and two flavonoids, were found in both GSS and UGSS. Four serotonin derivatives accounted for about 80 per cent of total phenolic compounds, and levels of five phenolic compounds decreased slightly with germination. These results suggest that germination may enhance the functionality of safflower seed by increasing nutritional compositions and by decreasing phenolic compounds with bitter taste and cathartic effects.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.545-552
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• 2012

This study developed a natural seasoning (NS) and characterized its food components. Hydrolysate from Alaska Pollock Theragra chalcogramma heads and sea tangle Laminaria japonica byproduct were obtained by incubating them with Neutrase for 4 h. NS was prepared by mixing sorbitol 2%, salt 2%, ginger powder 0.04%, garlic powder 0.2%, onion powder 0.2% and inosine monophosphate (IMP) 0.1% based on concentrated hydrolysates from Alaska pollock head and sea tangle byproduct before vaccum filtering. The proximate composition of NS was 82.7% moisture, 9.0% crude protein, and 5.1% ash. It had a higher crude protein content than commercial anchovy sauce (CS), it was lower in moisture and ash. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and angiotensin-I converting enzyme (ACE) inhibiting activity of NS were 90.1% and 88.9%, respectively, which were superior to those of CS. The free amino acid content and total taste value of NS were 1,626.0 mg/100 mL and 165.86, respectively, which were higher than those of CS. According to the results of taste value, the major free amino acids were glutamic acid and aspartic acid. In the sensory evaluation, the color and taste of NS were superior to those of CS. No difference in fish odor between NS and CS was found.