• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.114-122
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• 1998

This study was designed to observe the effect of hot water soluble polysaccharides extract(PS) from Lentinus edodes on the enzyme activities related with hepatic function and peroxidation in the rats fed better yellow. The four groups of male SD rats were fed with the diets contained 15% casein(basal diet; NO group), added butter yellow(BO group) or /and PS(NP, BP group) for 6 weeks. The activities of ${\gamma}$-GTP and GPT in BP were significantly lower compared with BO. The activities of glutathione peroxidase, catalase and lactate dehydrogenase were not significantly different between NP and NO, while those activities were significantly lower value in BP than BO. The activities of glutathione S-transferase of the microsomal and cytosol fractions were significantly lower in BP than in BO. The contents of glutathione and malondialdehyde in the liver were considerably low value in BP. In a view of these results the PS of Lentinus edodes prevents the lipid peroxidation and diminishes the liver toxicity caused with better yellow. The superoxide dismutase activity in cytosolic fraction of liver was not found any effect in all groups. But hepatic function enzyme activities such as catalase and glutathione peroxidase, LDH activities were remarkably decreased in the groups 2(basal diet + PS) and the ${\gamma}$-GTP, GOT and GPT activities, too. In liver, the contents of glutathione decreased by PS supplementation but HDL-cholesterol and total cholesterol ratio in plasma decreased at the groups 3, 4. The ${\gamma}$-GTP, GOT and GPT in plasma were remarkably higher in the rats fed the p-DAB than the control group, too. But above enzyme activities significantly decreased in the groups fed PS.

• Journal of Animal Science and Technology
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• v.50 no.2
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• pp.237-246
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• 2008

Four different pork loaves were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP(hot air dried sweet persimmon powder)/FP(freezer dried sweet persimmon powder), respectively. HP and FP(3% and 6%) were added into ground pork loin separately. A control without persimmon powder were used for comparison. Patties were cooked to 74℃ in electric oven, after cooling, the aerobic packaged meat loaves were stored at 5℃. The moisture and crude ash were higher in the FP-6%, and the crude protein and crude fat were no different among the samples. The pH in control sample was significantly higher(p<0.05) than those of treatment group, however no significant difference was found among the 4 treatments. The TBARS(thiobarbituric reactive substance) values of all samples showed a tendency of increasing value along the storage days. The TBARS and a* value increased(p<0.05) as the addition ratio of HP/FP increased, respectively. With regard to microorganisms, the number of total aerobic bacteria were lower than 3.11 log10 CFU/g. In sensory evaluation, meat loaves containing persimmon powder resulted in a high overall acceptability, although they were not significantly different in overall acceptability.

• The Korean Journal of Financial Management
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• v.23 no.2
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• pp.27-56
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• 2006

This paper analyzes whether corporations which have done capital reduction fulfill the objectives of their capital reduction as planned and also asks how did the capital reduced corporations fare in terms of stock returns, by investigating the capital reduced corporations on the Exchange and the Kosdaq between 2000 and 2004. Most capital reduced companies aim to improve their capital structure. Debt to Equity ratio among financial ratios has improved significantly after capital reduction, yet the profitability of corporations wasn't up to expectations. The analysis of cumulative abnormal returns (CARs) indicates that the CARs were below '0' during whole investigation period. Besides, the CARs of companies listed on the Kosdaq have plummeted to -53.5%. Half of the companies on the Kosdaq in this sample which have reduced their capital to avoid delisting have been eventually delisted after capital reduction. This Study concludes that simple capital reduction without having value-added projects is not beneficial to shareholders.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1509-1515
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• 2010

In this study, sponge cakes were prepared with substitution of 5, 10, 15, and 20% banana powder. The specific gravity and viscosity tended to increase as the ratio of banana powder increased. The foaming stability was highest at the 10% substitution level. The control group had significantly higher moisture content and volume index than the banana powder samples. The crust color values (a, b) decreased significantly with increased content of banana powder, but the a value increased. Crumb colors values (L, b) decreased as banana powder content increased while the a value increased. In terms of textural characteristics, the samples containing 5, 15, and 20% banana powder had significantly higher hardness than the 0 and 10% samples. Fracturability and resilience were maximal with 15% and 5%, respectively. Adhesiveness and chewiness were not significantly different among the samples. In the sensory evaluation, scores for banana flavor, coarseness, color, flavor, softness, and overall acceptability increased as the level of banana powder content increased. Sweetness was not significantly different among the samples. The control group had significantly higher egg-flavor as compared to the samples containing banana powder. The results indicated that substituting 10% banana powder to sponge cake is optimal for quality and provides a product with reasonably high overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.116-122
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• 2003

This study was carried out to investigate the effect of Monascus barley koji powder addition on the preparation of chocolate(milk, white). The viscosity, moisture contents, color, rancidity and sensory evaluation were observed. When the ratio(0, 2, 4, 6%) of Monascus barley koji powder were varied on the preparation of chocolate, the milk chocolate was not changed respect to viscosity, moisture contents, color and rancidity. Under the same condition, the white chocolate was observed as follows, viscosity was increased a little bit, moisture contents were decreased. In color, L(lightness) and a(redness) value were increased obviously but the b value(yellowness) was decreased. And there are no changed in rancidity. In sensory evaluation, the milk chocolate with Monascus barley koji powder(0∼6%) addition did not make a significant difference in color, taste and flavor but texture and acceptability. The white chocolate with Monascus barley koji powder(0∼2%) addition was observed no significant difference in taste, smell, texture and acceptability except for color.

• Korean Journal of Veterinary Service
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• v.25 no.1
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• pp.53-73
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• 2002

It has been reported that degranulation of mast cells in rats, rabbits and dog was observed after dosing xylazine hydrochloride(Xh) which has been widely used as sedative, analgesic and muscular relaxant. Therefore, this experiment was conducted to examine the relations between Xh and histamine release and to identify the action of ${\alpha}$-adrenoceptors which exists on the suface of mast cells. 1. The content of histamine within serum was measured with HPLC by performing the O-phthalaldehyde(OPA) fluorescent derivation. The pretreatment method had a little modification from the conventional method. The pretreament was carried out in the following method. 0.2$m\ell$ of serum and 1$m\ell$ of butanol were added to mixed together and then the liquid was centrifugally separated at 4$^{\circ}C$ and 2,000 rpm for 3 minutes. 0.4$m\ell$ of 0.1N HCl and 1.6$m\ell$ of heptane were added to 0.8$m\ell$ of supernatant taken from the liquid, and they were mixed together. This mixture was also centrifugally separated at 4$^{\circ}C$ and 2,000 rpm for 5 minutes. The supernatant was thrown away and the OPA fluorescent derivation was carried out with 0.2$m\ell$ of the lower liquid then, 5 minutes after mixing 400${\mu}\ell$ of 0.1N HCl, 120${\mu}\ell$ of 1N NaOH and 40${\mu}\ell$ of 0.1% OPA in the 0.2$m\ell$ of the lower liquid,120${\mu}\ell$ of 3.57N H$_3$PO$_4$ was added to the mixed liquid, and the liquid, was mixed again and syringe-filtered. Then, the measurement was done with HPLC in the 30 : 70(ν/ν) ratio of 0.004M KH$_2$PO$_4$: CH$_3$CN, flow rate of 1.0$m\ell$/min., and a wavelength of λex= 350nm and λem=444nm at the column temperature of 27$^{\circ}C$, using the fluorescence detector. 2. The content of histamine in each laboratory animal appeared to be higher in such an order as rabbit, rat, guinea pig, dog, Korean indigenous goat, swine, Korean indigenous cattle, Holstein, and mouse, of which the individual mean values${\pm}$standard deviation were 2.0668 ${\pm}$ 0.6049. 0.4999 ${\pm}$ 0.2278, 0.4241 ${\pm}$ 0.1974, 0.1054 ${\pm}$ 0.0556, 0.1028 ${\pm}$ 0.0276, 0.0972 ${\pm}$ 0.0513, 0.0872 ${\pm}$ 0.0373, 0.0717 ${\pm}$ 0.0379, and 0.0706 ${\pm}$ 0.0366, respectively. 3. The content of histamine was measured at the moments of 15-, 30-, 60-, 120-minutes after inoamuscular injection of 20mg/100kg Xh into two to 4 years old Holstein weighing 600∼700kg. The result showed that there was a significant increase at the times of 30- and 90-minutes after injection(p<0.05). 4. Intramuscular injection of 3mg/10kg Xh was given to crossbred pug dogs weighing 2.5∼4.3kg. The content of histamine was measured at the times of 30-, 60-, 90- and 120-minutes after injection. The result revealed that there was a significant increase at the times of 60-and 90-minutes after injection(p<0.05). 5. Intramuscular injection of 10mg/$m\ell$∼25mg/$m\ell$ Xh in concentration of 0.1$m\ell$ was applied to Korean indigenous goat over 5 months old. Then, the content of histamine was measured at the times of 15-, 30-, 60- and 90-minutes after injection. A significant increase was shown at the times of 30- and 60-minutes after injection(p<0.05). 6. The content of histamine was measured at the moments of 30- and 60-minutes after intramuscular injection of 0.1-0.2$m\ell$ Xh (20mg/$m\ell$) into male rabbits weighting 2.5-4kg. A significant increase was found at the moment of 60 minutes after injection(p<0.001). 7. After administering Xh to the mast cell taken from the abdominal cavity of mouse, the content of histamine was measured. The result showed that the higher the concentration, the more significantly the content of histamine was increased(p<0.05). 8. Compound 48/80 was administered in concentration of 5$\mu\textrm{g}$/$m\ell$ and 10$\mu\textrm{g}$/$m\ell$ to the mast cell picked from the abdominal cavity of mouse. The result showed that there was a significant increase in the content of histamine in case of the concentration of 10$\mu\textrm{g}$/$m\ell$(p<0.05). It was found to be about 10,000 to 500,000 times stronger than the Xh. 9. After premedication of 1mg/kg of yohimbine hydrochloride as ${\alpha}$$_2$-adrenergic antagonist to rabbits, the Xh was administered to them. The result was that the value of histamine within serum was decreased significantly(p<0.001). 10. After premeditation of 1mg/kg of prazosin hydrochloride as ${\alpha}$$_1$-adrenergic antagonist to rabbits, the Xh was administered to them. It was found that the value of histamine within serum was decreased significantly(p<0.005). 11, Prazosin hydrochloride and yohimbine hydrochloride as ${\alpha}$$_1$-adrenergic antagonist, respectively, and ${\alpha}$$_2$-adrenergic antagonist were administerd. In this case, the value of histamine within serum was decreased significantly(p<0.0001). As the results, when the Xh is administered to various kinds of animals, the amount of histamine release within serum is increased. In view of the results so far achieved, it is concluded that Xh acted on both a$_1$-adrenoreceptor and ${\alpha}$$_2$-adrenoreceptor induces the degranulation of mast cell.

• Journal of Animal Environmental Science
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• v.13 no.1
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• pp.45-52
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• 2007

To evaluate the feed value of starfish, antimicrobial effects of its extract, nutrients contents, concentration of amino acids and its bioavailability were tested. Steaming and ether processes were applied to obtain the extract from starfish for antimicrobial effects examination. The starfish was dried at $60^{\circ}C$ for 3 days before grinding for processing and fermentation. Ground starfish(GS), extruded starfish(ES), fermented starfish(EFS) were added with enzyme and without enzyme(Non enzyme fermented starfish : NEFS). Then the nutrient composition and bioavailability of those were analyzed. The extract from starfish showed no inhibition of the growth of lactobacillus and pathogenic bacteria. Protein content showed significantly higher 62.86% and 52.82%, respectively in EFS and NEFS than GS and EGS(p<0.05). The Ca content of GS, EGS, EFS and NEFS was 17.26%, 18.26%, 5.37% and 8.55%, respectively. It was low in EFS and NEFS due to measure the Ca content after fermentation. Total amino acid was 17.17 mg/g, 20.28 mg/g, 36.30 mg/g and 29.96 mg/g in GS, EGS, EFS and NEFS, respectively. The ratio of total amino acid to protein tended to show the similar tendency as total amino acid. Both total amino acid and its ratio to protein were increased by the fermentation. Bioavailability of the protein and Ca showed more 80% in EFS and NEFS. The nutrients availability of EFS were significantly higher in laying hens than other treatments. The results of these experiments indicate that starfish would be applied as a feed ingredients if it was properly treated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.868-876
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• 2014

This study was performed to investigate the effects of lactic-fermented rice flour on the quality characteristics of pan-fried food (Jeon). Pan-frying flour containing 5~20% lactic fermentation rice flour mixture was prepared. In rapid visco analyzer examination, peak viscosity, trough, final viscosity, breakdown, and setback of the lactic-fermented rice flour mixture were lower than those of rice flour or wheat flour. The L-value (lightness) of Jeon decreased with increasing the ratio of lactic-fermented rice flour. On the other hand, a-value (redness) and b-value (yellowness) increased with increasing ratio of lactic-fermented rice flour. Texture profiles showed that Jeon prepared with lactic-fermented rice flour mixture had higher springiness and gumminess than 100% rice flour. The oil absorptions of Jeon prepared with 100% rice flour and 20% lactic-fermented rice flour were 7.5% and 6.33%, respectively. For digestive properties, Jeon prepared with lactic-fermented rice mixture showed a greater amount of rapidly digestible starch and lower amount of slowly digestible starch. In the sensory evaluation, Jeon prepared with lactic-fermented rice mixture showed higher scores for appearance, flavor, and taste than others (rice flour and wheat flour). Especially, Jeon prepared with 10% lactic-fermented rice mixture showed the highest overall preference. In conclusion, the results demonstrate that lactic-fermented rice flour may prove quite useful as a pan-frying flour with desirable qualities properties.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.218-225
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• 2010

To make sponge cake using Lentinus edodes powder, which is useful and valuable as a functional food material, we tested samples with 3, 6, 9, and 12% L. edodes powder to ascert200ain the quality characteristic and make optimize preparation. Samples and L. edodes powder-free control sponge cakes were compared in terms of quality characteristics including batter viscosity and specific gravity, moisture content, volume index, weight, color, textural characteristics, and sensory qualities, to determine the optimal ratio of L. edodes powder in the formulation. Viscosity and specific gravity of sample and control batter were not significantly different. Moisture content of the sample and control sponge cake also did not differ significantly, and weight of sample and control sponge cakes did not differ appreciably. The volume index of the samples displayed contrasting values, increasing with 3~6% L. edodes powder and decreasing with 9~12% powder. L, a, and b crust color values of samples sponge cakes were lower than those of control cakes. The L and a values of the control cakes was maximal, with values progressively decreasing with incorporation of more L. edodes powder. The b value decreased by 3% with the addition of up 6% L. edodes powder with no further decrease thereafter. L. edodes powder was the lower value. So was the color a, and L. edodes powder increased, a-values decreased. 3% difference was shown in b, the color and none between the samples with 6~12%. L. edodes powder showed lower values making a comparison with the control. Hardness and fracturablility were not appreciably affected by 3% L. edodes powder, but was affected by concentrations 6%. Fracturability og sample sponge cakes was consistently lower than control cakes. Fracturability made little difference in 3% samples, but it was not the same with more than 6% L. edodes powder samples; the samples showed lower value than the control. Adhesiveness was not significantly affected. Chewiness was lower in all sample cakes except those prepared with 3% L. edodes powder. Use of L. edodes powder conferreds higher resilience values as compared to thecontrols. Sensory attributes of color, flavor, softness and overall acceptability were the highest in control sponge cakes, as the amount of L. edodes powder increased, the acceptability decreased. L. edodes-flavor, pleasant taste and off-flavor were the lowest in control cakes, and values increased as the amount of L. edodes powder increased. The control sponge cakes showed the highest values in egg-flavor and moistness, which progressively increased as added L. edodes powder increased. The results indicate that control sponge cakes displayed were. the highest overall acceptability, with acceptability decreasing and it decreased as L. edodes powder content increased. However, 3~6% L. edodes powder can produce an acceptable product, and may be used as anoptimized mixture ratio.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.11-18
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• 2013

In this study, rice wine cakes (Jubak) was produced using with Astragali memvranaceus with excellent antioxidant and antidiabetic effects and produced. This Jubak was applied to improve the cookies of modern taste and well-being products. The cookies according to the different ratio (added 0-1.0%) of Astragali memvranaceus and investigated the physicochemical characteristics, sensory evaluation, DPPH free radical scavenging activities, polyphenol and flavonoid contents. There were little changes in pH and density. The hardness of all treated cookies increased with Astragali memvranaceus Jubak(AJ) containing of different moisture contents. In color, L and a values of most cases increased in most of the treatments, but b value was reduced. In the sensory evaluation, the flavor and total scores showed the highest in 0.5% AJ cookies. But the higher proportion of AJ cookies that had unique flavors and tastes, so the total acceptance score decreased. The polyphenol and flavonoid contents increased in the higher proportion of AJ. In DPPH free radical scavenging activities, the control (no Jubak added) was 44%, and containing of 1% AJ cookies showed 82%. In conclusion, our study suggests that 0.5% in addition of AJ increased positive attributes and functional to cookies.