• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.62-68
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• 1998

To develop methods to produce low salt fermented squid with rich flavor and acceptable shelf life, the optimum processing conditions such as water activity of raw material, amounts of NaCl, papain and gucose were investigated. Water activity of squid meat was adjusted to 0.94 (raw meat), 0.90 and 0.88 by cold air blast and each was salted with 3, 5, or 7% NaCl followed by fermenting at $10^{\circ}C$ for 6 weeks. Amino nitrogen was increased rapidly with high water activity and low NaCl concentration. As a result of organoleptic evaluation it was concluded that optimum conditions were to adjust water activity of raw material to 0.90 and to salt with 5% NaCl. When squid meat adjusting water activity to 0.90 was treated with 0.05, 0.1 and 0.5% papain and fermented at $10^{\circ}C$ for 6 weeks, SDS-PAGE pattern showed rapid breakdown of myofibrilar protein with increasing amounts of papain but the treatment with 0.1% enzyme was best organoleptically. pH values of squid meat added with 1 and 2% glucose were maintained lower than control (glucose 0%) but there were no significant differences between the two glucose treatments. Therefore, it was thought that adding of glucose might be extended shelf life of fermented squid with low salt concentration.

• The Korean Journal of Malacology
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• v.20 no.1
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• pp.55-63
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• 2004

Gonadosomatic index, condition index and reproductive cycle with the gonadal development of the female Octopus ocellatus were investigated by histological observations and morphometric data, from January to December, 2000. And changes in biochemical components of the ovary and the trunk tissues including the digestive organ associated with gonadal development were studied by biochemical analysis from January to October, 2001. The specimens were collected at the coastal waters of Buan, Jeollabuk-do, Korea, from January 2000 to October 2001. O. ocellatus is a dioecious organism. The gonad of O. ocellatus locates medially in posterior region of the body. Morphology of the ovary shows round and oval in shape, the average diameter and external colour of ripe ovary was 32 mm and semitransparent light brown in colour. As the ovary was getting mature, transparent elongated eggs covered with chorion were present in the ovarian cavity. Monthly changes in the gonadosomatic index (GSI) showed a similar pattern with those of the condition index. The GSI and condition index began to increase in March and reached the maximum in April. And then, their values decreased from May and reached the minimum in September. Reproductive cycle of O. ocellatus can be categorized into five successive stages: early developing stage (September to December), late developing stage (November to March), ripe stage (March to May), partially spawned stage (April to June), and degenerative/resting stage (June to October). Follicle cells attached to an oocyte were involved in vitellogenesis in the cytoplasm of the vitellogeneic oocyte and formation of chorion (secondary egg membrane) of the ovarian eggs. Spawning occurred between April and June. The spawning period was once a year and the peak took place between May and June. This species belongs to semelparity. According to changes in biochemical contents of the ovary and the digestive organ, monthly variations of moisture, total protein, total lipid and glycogen contents (%) in the ovary showed a negative correlationship with those of the trunk tissues including the digestive organ. Accordingly, it is assumed that the ovary only may be received nutrient supply (total lipid content) for gonadal development from the trunk tissues including the digestive organ (r = -0.55, p < 0.05).

• Journal of dental hygiene science
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• v.13 no.3
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• pp.296-303
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• 2013

Lysyl oxidase (LOX), extracellular matrix enzyme, is catalyzing lysine-derived crosslinks in collagen and elastin. Recently, several LOX-like proteins (LOXL, LOXL2, LOXL3 and LOXL4) have been identified in human but their specific functions are still largely unknown. The purpose of this study was to evaluate the function of the LOX family genes during odontoblastic differentiation of human dental pulp (HDP) cells induced with odontogenic supplement (OS). The messenger RNA (mRNA) expression of LOX family genes and differentiation markers was assessed by reverse transcriptase polymerase chain reaction analysis (RT-PCR). The formation of mineralization nodules was evaluated by alrizarin red S staining. Amine oxidase activity of HDP cells was measured by peroxidase-coupled fluormetric assay. The expressions of differentiation markers, such as alkaline phosphatase (ALP), osteopontin (OPN), osteocalcin (OCN), dentin matrix protein1 (DMP1), dentin sialophosphoprotein (DSPP) in HDP cells were increased after treatment with OS media. The LOX and LOXL mRNA expression were gradually increased in OS media, whereas LOX enzyme activities were markedly detected on day 7. The mRNA expression and LOX enzyme activity of collagen type I was very similar to the pattern of LOX gene. In this study, the expression of LOX and its isoforms, and activity of LOX were highly regulated during odontoblastic differentiation. Thus, these results suggest that LOX plays a key role in odontoblastic differentiation of HDP cells.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.869-874
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• 2006

This study investigated the effect of bamboo leaf powder, added at content of 0%, 3%, 6%, 9% and 12%, on the quality and sensory characteristics of rice cake imprinted with flower pattern (Ed-there is no respecitive comparison here) The chemical composition as a whole was 3.07${\pm}$0.12% of moisture, 5.87${\pm}$0.02% of crude protein, 2.52${\pm}$0.05% of crude fat, 23.70${\pm}$0.07% of crude fiber and 7.73${\pm}$0.02% of crude ash. With increasing amount of added bamboo leaf powder, the hardness and chewiness of the cake were significantly increased(p<0.05), while the cohesiveness, springiness and adhesiveness were decreased. In chromaticity, the L-value, the indicator of brightness, was significantly decreased with increasing bamboo leaf powder content. The a-value, the indicator of redness, was significantly lower than the chlorophyll color (p<0.05). The b-value, the indicator of yellowness, was increased indirect proportion to the content. In sensory test, the sensory characteristics such as color, flavor, taste and chewiness were all stronger with increasing powder content, whereas the softness and dampness were weaker. The greatest overall satisfaction was achieved by the sample group of cake with 6% preference added powder.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.657-662
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• 1997

An attempt was made to investigate the chemical compositions of green pumpkin, edible flesh and seed of ripened pumpkin (Cucurbita moschata Duch.). The proximate compositions were moisture 9.34%, 11.98%, protein 12.70%, 13.38%, lipid 11.31%, 0.85%, carbohydrate 64.32%, 62.18%, fiber 6.31%, 4.54% and ash 6.05%, 7.76% in green and ripened pumpkin, respectively. The compositions of free sugar were glucose, fructose, sucrose, lactose and maltose in green and ripened pumpkin, respectively. During flesh growth, glucose, maltose and lactose was increased but sucrose and fructose was decreased in pumpkin. Pattern of 15 amino acid compositions in green and ripened pumpkin was shown to be of similarity. Major amino acids were glutamic acid, aspartic acid and alanine in green pumpkin and edible flesh of ripened pumpkin. And major amino acid in seed of ripened pumpkin were glutamic acid, arginine, aspartic acid and leucine. The predominant fatty acids were palmitic acid, linolenic acid, linoleic acid and oleic acid in green and ripened pumpkin, respectively. And those in seed of ripened pumpkin were linoleic acid, palmitic acid and oleic acid. The richest mineral contained in the green and ripened pumpkin was shown to be K and followed by Ca, Mg, Na and Fe in order.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.573-579
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• 1996

Crosslinked potato starches (XP), from 2,400 to 1,900 anhydroglucose units per crosslinked (AGU/CL), were prepared by reacting with epichlorohydrin. Some of the physicochemical properties of the XPs were then compared with those of native potato and cowpea starches. Crosslinking decreased moisture, protein and ash contents but had no effect on phosphorus content. Water binding capacities of the XPs increased as the degree of crosslinking increased, and that of the XP with 2,100 AGU/CL approached the value of cowpea starch. The absorption maxima of the starch-iodine complex shifted from 594 to 580 nm. Granule size increased slightly and surface appearance of the granule became rough when crosslinked. Both native and crosslinked potato starches showed B type X-ray diffraction pattern, and the relative crystallinity was not affected by crosslinking. Gelatinization temperature and the heat of gelatinization, measured by differential scanning calorimeter (DSC), did not change within the range of crosslinking tested. From X-ray and DSC data, it was concluded that the crosslinking ocurred in the amorphous region of the starch granule.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.846-855
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• 2002

Several soft white spring and winter wheat cultivars were evaluated by analyzing physicochemical properties such as Single Kernel Characterization System (SKCS), milling properties, Rapid Visco-Analyzer (RVA), mixograph pattern, and sugar-snap cookie-making potentialities. Results of SKCS revealed kernel hardness had a positive correlation coefficient with test weight $(r=0.497^{*})$ and near-infrared reflectance (NIR) hardness $(r=0.495^{*})$. SKCS kernel weight had a significantly high correlation of $r=0.942^{**}$ with SKCS kernel size. The test weight had significantly high correlations with straight-grade flour yield $(r=0.720^{**})$, break flour yield $(r=0.490^{*})$, flour ash content $(r=-0.781^{**})$, and milling score $(r=0.838^{**})$. The average RVA peak viscosity of the soft white winter wheat was higher (195.1 unit) than the soft white winter wheat varieties (135.7 unit). A correlation was found between RVA peak viscosity and swelling volume. Significant correlation coefficients were obtained among cookie properties, milling properties, protein content, and mixograph absorption. The cookie top grain score had a correlation coefficient of $r=0.447^{*}$ with swelling volume.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1124-1129
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• 2005

Functional activities of low molecular weight substances purified from pepsin hydrolysates of four different seaweeds; Costaria costata, Enteromorpha prolifera, Grateloupia filicina and Porphyra tenera, were inves-tigated. Each pepsin hydrolysate of Costaria costata, Enteromorpha prolifera, and Grateloupia filicina resulted in three peptide peaks on Bio-Rad P2 gel chromatography pattern, while that of Porphyra tenera showed 2 peaks. Peak 1 of Porphyra tenera showed the highest antioxidative activity followed by peak 2 of Porphyra tenera and peak 2 of Costaria costata in order Peak 1 of Porphyra tenera showed the highest ACE inhibitory activity followed by peak 3 and peak 2 of Enteromorpha prolifera in order. Peak 1 and peak 2 of Porphyra tenera, and peak 2 of Enteromorpha prolifera showed the highest antityrosinase activity followed by peak 3 of Enteromorpha prolifera. Peak 1 of Enteromorpha prolifera showed the highest antitumor activity followed by peak 2 of Costaria costata, peak 3 of Enteromorpha prolifera, and peak 3 of Grateloupia filicina in order. Porphyra tenera showed the highest functional activities, which is thought to be due to its high protein content. Structure and amino acid sequence of low molecular weight peptide of Porphyra tenera should be analyzed in the further study.

• Journal of Gastric Cancer
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• v.6 no.1
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• pp.25-30
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• 2006

Purpose: The EphB2 receptor, a member of the receptor tyrosine kinase family, is a target gene of the Wnt signaling pathway and may achieve a tumor suppressor function through regulation of cell growth and migration. Our aim was to determine whether an altered expression of EphB2 might be associated with gastric cancer development and, if so, to determine to which pathologic parameter it is linked. Materials and Methods: For the construction of the gastric cancer tissue microarray, 83 paraffin-embedded tissues containing gastric cancer areas were cored 3 times and transferred to the recipient master block. The expression patterns of EphB2 were examined on tissue microarray slides by using immunohistochemistry and were compared using pathologic parameters, including histological type, depth of invasion, lymph node metastatsis, and peritoneal dissemination. Results: The EphB2 protein was expressed in the normal gastric mucosal epithelium, especially in the bottom of the mucosa. We found loss of EphB2 expression in 30 (36.1%) of the 83 gastric cancer tissues. Statistically, loss of EphB2 expression was more common in gastric cancer with lymph-node metastasis. There was no significant correlation between EphB2 expression and depth of invasion, histologic type, or peritoneal dissemination. Conclusion: Our findings suggest that loss of EphB2 expression may represent a critical step in gastric carcinogenesis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.1-8
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• 1992

A 4-week energy balance study was conducted to estimate the energy expenditure (EE) of 7 high school age men, 16 to 18 year of age, by measurement of energy intakes and changes in body energy (BE) content (intake/balance technique), keeping their normal living pattern and maintenance body weight. Gross energy intake (GE) and fecal energy (FE) loss was measured by bomb calorimetry, Urinary energy (UE) loss was calculated from nitrogen excreted. Fat mass (FM) was determined from body density estimated from skinfold thickness. 1) Mean constitutional ratio of carbohydrate, protein and Int for the total energy intake was $73.7{\pm}0.3%$, $13.5{\pm}0.3%$ and $12.9{\pm}0.5%$, respectively. 2) Fecal energy loss was 2.4% proportion of the gross energy intake. 3) Mean daily metabolizable energy estimated by subtract fecal and urinary energy loss was $2582{\pm}61\;kcal$. 4) Total body energy change estimated from body composition change over 28 days was decreased $4309{\pm}1837kcal$. 5) Mean daily energy expenditure was $2736{\pm}59kcal\;(46{\pm}1kcal/kg$ of body weight).