• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.365-373
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• 2013

This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter's color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1532-1539
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• 2014

Although growth rate is one of the main economic traits of concern in pig production, there is limited knowledge on its epigenetic regulation, such as DNA methylation. In this study, we conducted methyl-CpG binding domain protein-enriched genome sequencing (MBD-seq) to compare genome-wide DNA methylation profile of small intestine and liver tissue between fast- and slow-growing weaning piglets. The genome-wide methylation pattern between the two different growing groups showed similar proportion of CpG (regions of DNA where a cytosine nucleotide occurs next to a guanine nucleotide in the linear sequence) coverage, genomic regions, and gene regions. Differentially methylated regions and genes were also identified for downstream analysis. In canonical pathway analysis using differentially methylated genes, pathways (triacylglycerol pathway, some cell cycle related pathways, and insulin receptor signaling pathway) expected to be related to growth rate were enriched in the two organ tissues. Differentially methylated genes were also organized in gene networks related to the cellular development, growth, and carbohydrate metabolism. Even though further study is required, the result of this study may contribute to the understanding of epigenetic regulation in pig growth.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.545-551
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• 2010

In this study, Sulgidduk samples were prepared with 0%, 3%, 5% and 7% yacon powder. Sulgidduk samples were then examined for quality characteristics such as moisture content, general components, color, texture profile analysis, sensory qualities, and sugar content, in order to determine the optimal ratio of yacon powder in the formulation. Regarding the general components of yacon Sulgidduk, the contents of crude protein and lipid decreased as the ratio of yacon powder increased. The L-value for color decreased, whereas a- and b-values increased. In the texture profile analysis, 7%-added yacon showed significantly lower hardness, whereas 7% yacon powder showed the highest values for cohesiveness, springiness, and chewiness. The contents of sucrose, fructose, and glucose in yacon Sulgidduk were found to be 3%, 5%, and 7% by LC, respectively. Sucrose showed a decreasing trend with increased yacon powder content, but fructose and glucose increased with increased amount of yacon powder. For sensory qualities, taste/flavor, texture, hardness, and overall acceptability were not significantly different among the 0%, 3%, and 5% yacon powder samples.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.5
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• pp.1437-1442
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• 2004

In this study, lotus root(Nelumbo nucifera G.) and omija(Schizandrae fructus), which have been used in oriental medicine and folks remedy, were examined to apply to functional foods. We prepared yanggaeng with lotus root, sugar, oligosaccharide, agar, omija extract solution and analyzed the nutritional composition(moisture, protein, fat, ash, crude fiber, carbohydrate, free sugar and minerals). Also we investigated texture profile and evaluated sensory characteristics of developed yanggaengs and 8 commercial ones. Potassium and crude fiber contents of yanggaeng with lotus root were higher than the commercial yanggaengs. Cohesiveness, springiness and gumminess of lotus root yanggaeng were the same levels of commercial yanggaengs. Sensory evaluation with the ones, showed that the lotus yanggaeng was more desirable than the commercial ones. Yanggaeng with lotus had good scores in texture profile and sensory evaluation compared with commercial yanggaengs. These results demonstrated that lotus root hadsufficient values to use a foodstuff for yanggaeng.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.8
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• pp.1134-1138
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• 2006

Forest tree leaves (12 different species) of semi hilly arid region of Punjab State were collected at 30-day interval throughout the year to assess the seasonal variations in tannin profile. Tannins were extracted and fractionated from fat free samples and data were analyzed statistically by $12{\times}12$ factorial design. The leaves of Anogeissus latifolia had the highest (p<0.05) concentration of total phenols (17.4%), net (15.9%) and hydrolysable (16.9%) tannins, followed by leaves of Acacia nilotica. Majority of the tree leaves selected had moderate levels (2-5%) of net tannins. Leaves of Carrisa had the highest (p<0.05) concentration of condensed tannins (CT), whereas the leaves of Anogeissus had the lowest (p<0.05) concentration of condensed tannins. The protein precipitable phenols (PPP) corresponded well with the net tannin content present in different tree leaves. Seasonal variation data revealed that in summer, net tannins and PPP decline in leaves of Bauhinia and Zizyphus whereas the net tannin content of Anogeissus and that of Carrisa increased during summer. The CT and PPP content in the leaves of Pheonix, Leucaena, Zizyphus and Ougenia increased in winter till spring season. Tree leaves generally had higher concentration of HT during summer months. It was concluded that leaves of leaves of A. nilotica, A. latifolia and L. leucocephala could serve as an excellent alternate feed stuffs for ruminants. However, leaves of Phoenix, Carrisa, Bauhinia and Dodonea should be avoided.

• Korean Journal of Microbiology
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• v.25 no.2
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• pp.129-136
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• 1987

Nitrogen fixing activity associated with 40 varieties of rice was assayed at heading stage by an in situ acetylene reduction method. The in situ acetylene reduction activity and population of nitrogen fixing bacteria obtained on nitrogen-free malate medium for Azospirillum spp. enrichment showed positive correlation. Six Azospirillum spp. with high nitrogenase activity were isolated from the rice roots, from which five spp. were identified as A. lipoferum and one was A. brasilense. The physiological characteristics of the six Azospirillum isolates, that is, carbon source utilization, biotin requirement, antibiotic resistance, indole acetic acid excretion, plasmid profile and protein patterns were compared.

• Food Science and Preservation
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• v.31 no.3
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• pp.385-393
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• 2024

Ogi production results in nutrient loss. B. aegyptiaca seeds, rich in biomaterials, could enhance ogi's nutritional potential. This study aimed to fortify ogi with bioactives from B. aegyptiaca seeds, targeting a 16% protein inclusion, compared to ogi flour as control. Mineral profiles were analyzed, showing higher levels in the fortified samples, particularly in DAM-ogi and PP-ogi, which are implicated in diabetes control. Pasting profiles indicated higher values in PP-ogi, suggesting improved rheological properties due to B. aegyptiaca bioactives.

• Journal of Environmental Health Sciences
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• v.30 no.4
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• pp.314-319
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• 2004

Glycinin of more than $97\%$ purity was modified using maleic anhydride. Glycinin samples of $0\%,\;65\%,\;and\;95\%$ lysine residue modifications were used to determine the changes in turbidimetric characteristics of the protein due to maleylation. The solubility behavior of the protein as a function of pH was changed with maleylation. The isoelectric point of $65\%\;and\;95\%$ modified glycinin shifted to pH 4.0 and pH 3.5-4.0, respectively, as compared to pH 4.6 for native glycinin. Maleylated glycinins exhibited increased solubility at pH above 4.6. Turbidity of native glycinin decreased substantially by the addition of NaCl, but the stabilizing effect of NaCl decreased when the protein was chemically modified. The effect of NaCl on $65\%$ modified glycinin was intermediate between native glycinin and $95\%$ modified sample. Thermal aggregation of native glycinin was completed within 5 min of heating at $80^{\circ}C$. Maleylation contributed significantly to the thermostability of the protein at pH of 7.0 and 9.0, exhibiting little turbidity. Addition of NaCl suppressed thermal aggregation of native glycinin, but turbidity actually increased for the samples of $65\%\;and\;95\%$ modification.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.225-231
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• 2015

Fish sarcoplasmic protein (SP) obtaining from lyophilization was evaluated its effect on the qualities of the no-fat chicken sausages in the presence of microbial transglutaminase (MTG) as compared to sodium tripolyphosphate (STPP). The cooking yields of all sausage samples were not different. Expressible moisture (EM) of sausage samples was reduced by adding fish SP, while the lowest EM values were observed in sausage samples containing STPP. The pH values of sausage samples were increased with the addition of fish SP and STPP. Proximate analysis revealed that the moisture, fat, and protein contents of all samples were not different (p>0.05). Textural properties (TP), measured by texture profile analysis, showed that hardness of no-fat sausages increased upon adding fish SP. However, the highest TP values were found in sausage samples with STPP. The redness values were reduced in sausage samples with STPP, while other color values were not affected by STPP. Sensory evaluation revealed that sausages with fish SP were accepted at the higher level than that of control. However, sausage samples with STPP showed highest TP and acceptability. Thus, partial substitution of STPP by SP would be possible to reduce phosphate level in the chicken sausages.

• Journal of Microbiology and Biotechnology
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• v.24 no.8
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• pp.1118-1122
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• 2014

The present study shows that DR1114 (Hsp20), a small heat shock protein of the radiation-resistant bacterium Deinococcus radiodurans, enhances tolerance to hydrogen peroxide ($H_2O_2$) stress when expressed in Escherichia coli. A protein profile comparison showed that E. coli cells overexpressing D. radiodurans Hsp20 (EC-pHsp20) activated the redox state proteins, thus maintaining redox homeostasis. The cells also showed increased expression of pseudouridine (psi) synthases, which are important to the stability and proper functioning of structural RNA molecules. We found that the D. radiodurans mutant strain, which lacks a psi synthase (DR0896), was more sensitive to $H_2O_2$ stress than wild type. These suggest that an increased expression of proteins involved in the control of redox state homeostasis along with more stable ribosomal function may explain the improved tolerance of EC-pHsp20 to $H_2O_2$ stress.