• Journal of Aquaculture
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• v.11 no.4
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• pp.547-556
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• 1998

This study was performed to obtain the basic data on the serum constituents of several marine fish spesies commonly cultured in Korea. Blood samples taken from six species of fish were analyzed for various components of serum, total protein (TP), albumin (ALB), triglyceride (TRIG), cholesterol (CHOL), glucose (GLC), lipase (LIPA), amylase (AMYL), aspartate transaminoferase (AST), sodium (Na), potassium (K), chloride (CI) and phosphorus (PHOS). The fish used were coho salmon (Oncorhynchus kisutch), rock fish (Sebastes schlegeli), sea bass (Lateolabrax japonicus), olive flounder (Paralichthys olivaceus), rock fish (Sebastes schlegeli), sea bass (Lateolabrax japonicus), olive flounder (Paralichthys olivaceus), parrot fish (Oplegnathus fasciatus) and jack mackerel (Trachurus jaonicus) reared at the Chungmu Experimental Fish Culture Station of KORDI when the water tempetature was ca. 16.5$^{\circ}C$. There were significant differences in TRIG, CHOL, LIPA and AMYZ among the species analyzed. TRIG concentratin were ranged 178~180mg/dl in jack mackeerel and rock fish, 126~159 mg/dl in olive flounder and sea bass, and 102~114 mg/dl in coho salmon and parrot fish, respectively. Jack mackerel showed the highest levels in CHOL (255mg/dl) and GLC(138mg/dl) among species. LIPA levels were recorded 256 U/dl in coho salmon, 41~42 U/dl in parrot fish and rock fisk, and 5~11 U/dl jack mackerel and sea bass, respectively. AMYL activity of coho salmon was measured as 2, 665 U/dl, and that of jack mackerel was 1,210 U/dl while sea bass showed 60 U/dl and parrot fish, olive flounder and rock fish had at most 5 U/dl. On the other hand, there was no significant difference in the concentration of Na and CI. Na and K were proved that they were negatively correlated in all the species. Generally, among blood components, PHOS and CHOL levels were different depending on environmental temperature of each fish species, especially in olive flounder. Rock fish and parrot fish showed high blood concentration of those components during low temperature period while olive flounder and jack mackerel reached high level during their optimal environmental temperature period. The electrolyte concentration and LIPA activity were high during low water temperature period, in general, but TP and ALB concentrations were high during optimal temperature period. The concentrations of TRIG, CHOL and GLC, those which were used as energy sourses, were different among species by season.

• Food Science and Preservation
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• v.12 no.1
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• pp.36-42
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• 2005

The purpose of this study was to investigate the component and quality characteristics of green tea. Four kinds of green tea powder obtained from Hwagae area were evaluated the component of carbohydrates, protein crude fat and crude ash. Also the content of ascorbic acid, minerals and polyphenols in green tea powder were evaluated. Quality characteristics of green tea powder was evaluated by Hunter's colur value and sensory evaluation. Green tea was composed of $9.2\~11.8\%$ of moisture, $4.9\~6.1\%$ of crude ash, $5.2\~6.1\%$ of crude fat, $22.5\~26.4\%$ of protein and $50.4\~55.1\%$ of cabohydrates. The content of total ascorbic acid in green tea powder was $312\~392mg/100g$ and dehydiuascorbic acid was $157\~176mg/100g$. The contents of minerals in green tea powder sodium was $340\~580mg/100g$, magnesium was $242\~320mg/100g$, potassium $223\~278mg/100g$ me calcium $145.7\~238.7mg/100g$. Polyphenol content of green tea powder was $7.8\~9.3\%$ which was the highest in A and the lowest in B. Hunters color values of green tea, lightness(L) was $52.3\~69.6$, redness(a) was $0.11\~-5.61$, yellowness(b) was $14.23\~23.34$, which were better in green tea C and D than green tea A and B. From sensory evaluation of green tea powders, green tea D obtained the significant highest scores in color, flavor and overall quality(p<0.05) and followed by green tea C, Green tea powder C and D which have high levels of protein and ascorbic acid were evaluated as good quality in color and sensory evaluation.

• Food Science and Preservation
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• v.19 no.5
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• pp.672-680
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• 2012

To determine the characteristics of four different sweet pumpkins (Minimam, Bojjang, Ajikuroi and Kurijiman), juices were made from these varieties. The carotenoids in the flesh were 1.5~2 times higher than those in the skin and were highest in the flesh of the Minimam pumpkin among all the pumpkin varieties studied. The vitamin A contents were higher in the skin than in the flesh, and Minimam had the highest vitamin A content (2,016.57 IU/100 g) while Kurijiman had the lowest (998.83 IU/100 g). The vitamin C contents varied from 43.21 to 82.35 mg%, but there were no significant differences between the flesh and the skin. That of Kurijiman was the highest among the varieties studied. The major mineral of these varieties was potassium, which was highest in the flesh of Ajikuroi, followed by phosphorus. The antioxidant activities of the sweet pumpkin water extracts were higher in the skin than in the flesh. The $EC_{50}$ of the Minimam skin was the highest (4.01 mg/mL), and that of the Ajikuroi flesh was the lowest. The sweet pumpkin juice yields were 69.5~89.4%, with significant differences shown according to the variety. That of the peeled Ajikuroi's flesh was the highest. The pH was 7.17~7.83, and the unpeeled sweet pumpkin's pH was higher than that of the peeled sweet pumpkin. The Brix degree was $12.5{\sim}16.6^{\circ}Brix$, with that of the unpeeled Bojjang being the highest($16.1^{\circ}Brix$) and that of the unpeeled Ajikuroi the lowest ($12.7^{\circ}Brix$). The sweet pumpkin beverage made with pressed juice was adjusted by pH 3.5 with citric acid, and the Brix degree was maintained at the $12^{\circ}Brix$ with sugar. The adjusted beverage, which was the peeled pumpkin flesh juice, had suspension stability for a short time. The sweet pumpkin beverage had a certain flovor and a slimy mouthfeel. Bojjang and Kurijiman were evaluated as the best in the terms of taste and color, but the peeled Minimam and Bojjang showed the best results overall.

• Journal of Plant Biology
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• v.39 no.1
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• pp.63-69
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• 1996

A hairy root clone of Panax ginseng C.A. Meyer, HRB-15 was cultured iu various conditions with 3 L bubble type bioreactor to enhance both growth and ginsenoside production. The hairy roots were more rapidly grown under the dark condition than under the light condition. However, total amount of ginsenoside of hairy roots cultured under the light for 30 days increased 2 folds as compared with the dark condition and was 1.10% based on 6 ginsenosides. Especially, ginsenoside-Re was significantly increased and some ginsenosides except for ginsenoside-Re was slightly reduced. Also, the growth of hairy roots decreased about 30% as compared with the dark condition. In contrast, addition of sodium acetate led to decreased production of ginsenoside and growth of hairy roots under light condition. The influence of potassium dihydrogenphosphate concentration was examined in MS medium and a 1.25 mM concentration was found to be the most appropriate for growth and ginsenoside production under light condition. Two-step process of hairy roots culture with yeast elicitation or without ammonia in culture medium was developed to enhance growth and giusenoside synthesis. $50\;\mu\textrm{g}$ of yeast elicitor per g of fresh weight showed a synergistic effect on the ginsenoside synthesis of hairy roots on 20 days after culture. At that time, the content of total ginsenoside was 1.15%, while the growth of hairy roots decreased 21 % as compared with the dark condition. In addition, when elimination of ammonia on 20 days after culture, the content of total ginsenoside was 1.26% with significant increment of ginsenoside-Rd (0.27%) in addition to ginsenoside-Re and the growth of hairy roots decreased 10% as compared with the dark condition. In this system, we have demonstrated a unique two-step process of hairy root cultures to maximize biomass and secondary metabolites. It has found possibility to enhance ginsenosides production by growing hairy roots in this method.

• Food Science and Preservation
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• v.22 no.6
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• pp.831-837
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• 2015

Insects have gained increasing attention as an alternative protein and nutrient rich food source for humans. This study was conducted to investigate the physicochemical characteristics and harmful components of edible crickets (Gryllus bimaculatus) in the 6 districts of Yeonggwang (YG), Jeongseon (JS), Wonju (WJ), Hwaseong (HS), Geochang (GC), and Chungju (CJ). The average crude protein and crude lipid contents on a dry basis were 64.34% and 16.60%, respectively. The crude protein content of CJ was the highest (67.40%), whereas YG (59.42%) had the lowest content. On the other hand, the crude fat content of YG was the highest (20.61%), whereas CJ (14.04%) had the lowest content. The unsaturated fatty acid contents were 57.97-63.93 g/100 g of the total fatty acid content in the crickets of the 6 districts. The major fatty acids of the crickets in the 6 districts were palmitic acid, oleic acid, and linoleic acid. Among the essential amino acids, valine, leucine, and lysine were the most abundant. GC had the highest total amino acids (57.93 g/100 g), whereas YG (48.65 g/100 g) had the lowest. Major mineral contents included potassium (K, 0.92~1.01 mg/100 mg) and phosphorus (P, 0.74~0.88 mg/100 mg). The mineral composition was fairly similar among the crickets. Crickets in the 6 districts were verified to have safe levels of residual heavy metals according to the Korea Food & Drug Administration (KFDA) advisory levels.

• Korean Journal of Crystallography
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• v.15 no.2
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• pp.59-68
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• 2004

Three crystal structures of dehydrated partially $Co^{2+}-exchanged$ zeolite A treated with 0.6 Torr of K at $300^{\circ}C$ (for 12 hrs, 6 hrs, and 2 hrs) vapor have been determined by single-crystal X-ray diffraction techniques in the cubic space group Pm3m at 21(1)$^{\circ}C(a=12.181(1)\;{\AA},\;a=12.184(1)\;{\AA},\;and\;a=12.215(1)\;{\AA})\;respectively)$. Their structures were refined to the final error indices, R(weight) of 0.090 with 10 reflections, 0.091 with 82 reflections, and 0.090 with 80 reflections, respectively, for which $1>\sigma(I)$. In each structure, all four $Co^{2+}$ and four $Na^+$ ions to be reduced by K atoms. The cobalt and sodium atoms produced are no longer found in the zeolite. K species are found at five different crystallographic sites: three $K^+$ ions lie at the planes of 8-rings, filling that position, ca. 11.5 K^+$ ions lie on threefold axes, ca. 4.0 in the large cavity and ca. 4.0 in the sodalite cavity, and ca. 0.5 $K^+$ ion is found near a 4-ring. ca. three $K^0$ atoms are found deep into the large cavity on threefold axes. In these structures, crystallographic results show that cationic tetrahedral $K_4$ (and/or triangular $K_3$) clusters have formed in the sodalites of zeolite A. The $K_4$ and/or $K_3$ clusters coordinate trigonally to three oxygens of a six-oxygen ring. The partially reduced ions of these clusters interact primarily with oxygen atoms of the zeolite structure rather than with each other. ca. 14.5K species are found per unit cell, more than the twelve $K^+$ ions needed to balance the anionic charge of zeolite framework, indicating that sorption of $K^0$ has occurred. The three $K^0$ atoms in the large cavity are closely associated with three out of four $K^+$ ions in the large cavity to form $K_7^{4+}$ clusters. The $K_7^{4+}$ cluster not interacts primarily with framework oxygens.

• Journal of Life Science
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• v.28 no.10
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• pp.1163-1169
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• 2018

In order to utilize the residue that is thrown away after an onion harvest, we analyzed the physiological activity and cytotoxicity of fermented and hot water extracts of the residue. The pH of the extracts were all acidic, and organic matter content was 0.75% in the fermented extract and four times more than 0.19% in the hot water extract. The contents of nitrogen, phosphoric acid, calcium, and magnesium components, except for the potassium component among macroelements, were higher in the fermented extract than in the hot water extract. The content of iron and silicon among the micro-elements was also higher in the fermented extract than in the hot water extract. In addition, the content of boron was higher in the hot water extract than in the fermented extract. The total polyphenol contents of the fermented and hot water extracts were $16.2{\pm}3.3mg{\cdot}g^{-1}$ and $14.6{\pm}1.4mg{\cdot}g^{-1}$, respectively, which was $1.6mg{\cdot}g^{-1}$ higher in the fermented extract than in the hot water extract. However, the total flavonoid contents of the fermented and hot water extracts were $0.1{\pm}0.1mg{\cdot}g^{-1}$ and $4.8{\pm}0.7mg{\cdot}g^{-1}$, respectively, which was $4.7mg{\cdot}g^{-1}$ higher in the hot water extract than in the fermented extract. DPPH and ABTS radical scavenging ability for antioxidant activity were higher in the hot water extract than the fermented extract. The cytotoxicity of the extract using MTT assay showed cell viability of 101.6% and 97.9% in the fermented and hot water extracts, respectively. It was confirmed that there was no cytotoxicity in either extract.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.428-432
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• 1996

The chemical components of Korean loquat (Eriobotrya japonica Lindl.) fruit were analysed. Approximate compositions of loquat flesh and seed were as follows. respectively crude lipid 0.53% and 0.83%, crude protein 0.05% and 5.27%, crude fiber 3.46% and 3.49%, crude ash 3.24% and 2.78%, carbohydrate 92.72% and 87.63% Soluble solids content, pH and acidity (citric acid) of loquat flesh juice were $12^{\circ}Bx$ by saccharometer, 4.43 and 0.18%, respectively. Free sugar compositions of loquat flesh and seed extracts $(3^{\circ}Bx)$ were as follows, respectively; fructose 0.77% and 0.31%, glucose 0.73% and 0.79%, sucrose 0.52% and 0.19%, ribose and 0.56%, Loquat flesh contained Glu 336.72 mg%, Asp 251.06 mg%, Arg 30.90 mg% and Lys 5.26 mg% Loquat seed contained Glu 448.23 mg%, Asp 335.63 mg%, lle 44.20 mg% and His 37.89 mg%, Potassium (k) contents of loquat flesh and seed were 32627.95 mg% and 28936.28 mg% in total amount of crude ash, while vitamin A and C of loquat flesh and seed were not detected. Composition of major lipid of loquat fruit seed oils fractionated by silicic acid was neutral lipids 43.78%, glycolipids 12.32% and phospholipids 43.90%, Fatty acid compositions of loquat seed lipid extracted by chloroform-methanol (2 : 1) were as follow; palmitic acid 23.72%, stearic acid 3.815, oleic acid 8.55%, linoleic acid 54.29% and linolenic acid 9.63%, Neutral lipids consist of palmitic acid 28.89, stearic acid 6.80%, oleic acid 11.07%, linoleic acid 40.67% and linolenic acid 12.58%, Glycolopids cinsist of palmitic acid 13.21%, stearic acid 4.56%, oleic acid 6.53%, linoleic acid 64.92% and linolenic aicd 10.77% Phospholipids consist of palmitic acid 30.95%, stearic acid 3.40%, oleic acid 9.09%, linoleic acid 48.45% and linolenic acid 8.10%.

• The Korean Journal of Pharmacology
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• v.14 no.1_2
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• pp.1-11
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• 1978

The $Na^+$-and $K^+$-induced $Ca^{++}$ release was measured isotopically by Milipore filter technique in mitochondria isolated from rabbit ventricles. The release of $Ca^{++}$ from mitochondria could be induced by 1-3 mM of $Na^+$ added in incubating medium under the presence of 0.5mM EGTA to prevent the released $Ca^{++}$ from rebinding with mitochondrial membrane. The amount of $Ca^{++}$ released was increased by increasing the concentration of $Na^+$ added. 100mM $K^+$, in itself, did not induce the $Ca^{++}$ release from cardiac mitochondria, the $Na^+$-induced $Ca^{++}$ release, however, was potentiated by the presence of $K^+$. The potentiation of $Na^+$-induced $Ca^{++}$ release by $K^+$ was proportional to the $Na^+/K^+$ ratio presented in the incubating medium. Among the monovalent cations other than $Na^+$, the release of $Ca^{++}$ from cardiac mitochondria was shared only by $Li^+$. The $Na^+$-induced $Ca^{++}$ release could be also observed in the mitochondria isolated from liver and kidney. However, the $Na^+$ sensitivity was somewhat lower in liver and kidney mitochondria than in heart mitochondria. The release of $Ca^{++}$ induced by $Na^+$ in the mitochondria isolated from the experimentally produced failured heart was not different from that in the normal heart mitochondria, and was not directly modified by $10^{-6}{\sim}10^{-5}$ M of Ouabain. From the experiments, it was suggested that the $Ca^{++}$ released from mitochondria by $Na^+$ could be used in excitation-contraction coupling process to initiate the contraction of the cardiac myofibrils. Futhermore, it appeared that the phenomenon of $Ca^{++}$ release from cardiac mitochondria by $Na^+$ and $K^+$ might be related to the inotropic effect of digitalis glycoside which could bring about the increase of $Na^+$ or the reduction of $K^+$ intracellulary through the inhibition of $Na^+$, $K^+$-ATPase.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.804-811
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• 2004

Mean concentration of 2 artificial sweeteners, sodium saccharin and acesulfame K, in food samples and their daily intakes were estimated. Among 755 food samples, 57 contained these artificial sweeteners. Contribution rate to total estimated daily intake (%) of artificial sweeteners in food categories were high in danmooji for sodium saccharin and ice cream for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ for different age groups were high in 30-49 year-old group for sodium saccharin and 13-19 year-old group for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ of men and women were 5.91 and 4.89 mg/man/day, respectively. Total estimated daily intakes $({\Sigma}EDI)$ based on mean body weight of 55 kg were 4.13 and 1.25 mg/man/day for sodium saccharin and acesulfame K, respectively. These values ranged within 0.2-1.5% of acceptable daily intake (ADI) evaluated by FAO/WHO and 1.2-13.5% of theoretical maximum daily intake (TMDI), and, therefore, judged to be safe.