• Asian-Australasian Journal of Animal Sciences
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• v.14 no.9
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• pp.1276-1281
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• 2001

The feeding values of four indigenous Kenyan sorghum cultivars and the effects of polyvinylpyrrolidone (PVP) on the utilization of high tannin sorghum by broiler chicks were studied in two 3-week feeding trials. In Experiment 1, one hundred and five broiler chicks (initial average weight 97 g) were randomly assigned to each one of the seven grain-soybean meal diets. The diets consisted of maize [diet 1; no assayable tannin], white sorghum [diet 2; 0.59% catechin equivalents (CE)], cream sorghum [diet 3; 0.94% CE], light brown sorghum [diet 4; 2.71% CE] and dark brown sorghum [diet 5; 3.54% CE]. Diets 6 and 7 were included to test the possibility of overcoming the detrimental effects of sorghum tannins by adding PVP at 0.25% and 0.5% to dark brown sorghum, which resulted in dietary tannin levels of 3.46% and 3.38% CE respectively. In Experiment 2, the effects of tannin on dry matter digestibility (DMD) and nitrogen (N) retention were studied in a 3-week substitution assay in which high tannin sorghum (5% CE) was substituted for white maize at different inclusion levels. Ninety broiler chicks aged 7 days (initial average weight 102 g) were randomly assigned to each one of the six diets. The diets consisted of corn gluten meal and fishmeal as protein sources plus maize [diet 1] and high tannin sorghum at different inclusion levels [diets 2, 3, 4, 5 and 6], resulting in dietary tannin levels of 0, 1.25%, 1.66%, 2.08%, 2.5% and 3.2% CE respectively. Feed intake, feed efficiency and body weight gain were measured weekly. In Experiment 2, tannin absorption, DMD and N retention were measured on days 19, 20 and 21. The results of Experiment 1 showed that feed intake, feed efficiency and body weight gain were all affected by treatment (p<0.05). Diets 1, 2 and 3 gave similar body weight gains and all were better than diets 4 and 5 (i.e. 504, 517, 473 g, vs. 256, 267 g). Similarly, feed efficiencies were higher (p<0.05) for diets 1, 2 and 3 compared to diets 4 and 5 (0.4, 0.42, 0.39 vs. 0.21, 0.23). When 0.25% PVP was added to the dark brown sorghum (diet 6) there was no significant improvement in chick performance (p>0.05). However, addition of 0.5% PVP (diet 7) resulted in significant improvement (p<0.05) in body weight gain compared to the untreated dark brown sorghum. Overall, PVP did not completely overcome the deleterious effects of tannins. The results of Experiment 2 indicate that sorghum inclusion level and subsequent tannin level had no effect on feed intake, feed efficiency, weight gain, DMD and N retention. The above results suggest that tannin level should be limited to below 2.71% CE in broiler chick diets containing 20% CP and 0.4% methionine. However, in diets with 23% CP and 0.8% methionine tannin level of up to 3.2% will not affect performance. Consequently high tannin sorghum (5% CE) can be used to substitute for white maize by up to 100% in broiler chick diets.

• Journal of the Korea Organic Resources Recycling Association
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• v.14 no.4
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• pp.121-131
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• 2006

This study was designed to determinate the effects of dried leftover food and green tea by-product on laying hens performance and egg quality in hens. A total of 210 "Tetran Brown" layers 50-weeks of age were assigned to 7 treatments in a completely randomized design. Each treatment had five replicates per treatment with six layers per replication. Seven dietary treatments were a control diet (formula diet) and dried leftover food (DLF) mixed in 10, 20, 30 and 40% to the control diet substituting the corn grain and soybean meal, control diet containing 1.0% GTB without DLF supplementation and control diet containing 30% DLF plus 1.0% GTB supplementation. The trial period was for 8 weeks. The egg production rate of layers was significantly increased in 10, 20 and 40% DLF treatments compared to that of the control treatment (P<0.05). The egg weight was significantly decreased in 10% DLF treatment compared to that of the control (P<0.05). The feed intake of layers was higher in 20% DLF and 30% DLF plus 1.0% GTB treatment than that of the control (P<0.05). The feed conversion ratio significantly decreased in 10% DLF and control plus 1.0% GTB treatments compared to that of the control (P<0.05). The egg yolk cholesterol not varied among the DLF and control treatments (P>0.05). However, the linolenic acid content of egg yolk was significantly increased in DLF and control treatments both containing 1.0% GTB supplementation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.3
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• pp.323-329
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• 1987

Five soybean varieties of two early maturing Karikei73 and SS 79168, and three late maturing Tohoku76, Baegunkong and Jangbaegkong were used and evaluated in the study. Of the varieties examined, Karikei73 was characterized by the delayed leaf senescence. The varieties were planted in the pots of 1/3500 a filled with volcanic ash soil at the experimental fields of the National Institute of Agrobiological Resources in Japan. Major agronomic characteristics including the activity of nitrogen fixation for root nodules during the grain filling period were measured. Measurements during the stages were followed by the stage of development descriptions for soybeans made by Fehr and Carviness (1977). The acetylene reducing activity (ARA) per dry weight of root nodule measured using acetylene reduction assays was the highest at R4-R4.5 with decreasing trends thereafter for the early matruing varieties, while it continuously increased up to R6 but decreased rapidly thereafter for the late maturing varieties. The dry weights of root nodules and all parts of the host plant at each stage checked were greater in the late maturing varieties being the same in ARA per pot.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.4
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• pp.447-454
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• 1987

Five soybean varieties of two early maturing; Karikei 73 and SS79168, and three late maturing; Tohoku 76, Baegunkong and Jangbaegkong, were used and evaluated in the study, Of the varieties examined, Karikei 73 was characterized by the delayed leaf senescence, To investigate the periodical trends of sugars in plant organs and their roles to the nitrogen fixing activity of root nodules, the concentrations of reducing and non-reducing sugar in root and nodules during the grain filling period were measured. The concentration of non-reducing sugar in roots was not changed up to the stage of R6 for all of the varieties but it decreased rapidly thereafter for the varieties except Karikei 73. No such rapid decrease in the concentration of non-reducing sugar in the roots was observed for Karikei 73 having the characteristics of delayed leaf senescence. The concentration of reducing sugar in the root nodules was not greatly changed for all of the varieties up to the stage of R6 regardless of the earliness of varieties but increased temporarily at R6.5 when there was a rapid decrease in ARA. The phenomenon explained the fact that nitrogen fixing activities were controlled not only by supplying sugars as the source of energy for nitrogen fixation, but also by the need for fixed nitrogen of the plant. The concentration of non-reducing sugar in root nodules also increased up to the stage of R6-R6.5 but decreased at R7, which could apply the same explanation as in the concentration of reducing sugar of the root nodules.

• Proceedings of the Korean Society of Crop Science Conference
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• 1999.11a
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• pp.102-144
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• 1999

The major problems of food crop cultivation in Korea are low yield of most crops except rice. inefficient cultivation techniques for aged farmers. and low international competibility. Therefore, development of cultivation techniques of food crops should aim the yield. quality improvement, labor reduction and production cost. The primary issue for increasing the yield of soybean, barely and wheat is to reduce the yield gap between the farmer's yield and recommended ones of experiment station. More advanced cultivation techniques needs to be developed. and/or the conventional breeding methods to be reconsidered. The newly developed labor-saving mechanized technique needs to reduce labor hours , and the cost of agricultural implements and machineries. In other words the labor-saving mechanized technique should be developed based on the improvement of total farming system as well as systemic fundamental innovation of cultural methods. The efficiency of solar energy use in food production of Korea in 1997 is as low as $0.52{\%}$ so there is much room to increase yield. It is recommendable that the concept of food Production should be changed to energy Producing efficiency Per unit area basis from volume and weight of food materials. Moreover, introduction of resonable cropping system is needed to increase yield of main crops, farmer's income, solar energy use efficiency, and decrease of land service expenditure. Current cropping system emphasized on economic crops. especially in vegetables , is not desirable for resonable use of arable land. stability of agricultural management and staple food crop self-sufficiency ratio. It is desirable to increase food crops . that are energy of carbohydrate and protein rich and land dependent crops. in cropping system. And the agronomist should develop the cultural methods to replace food crops for food self-sufficiency and stable farming management instead of economic crops in current cropping system. Low-input and environmentally-sound crop cultivation techniques, especially nitrogen-reducing culture technique which is directly related to food crop quality, also needs to be developed urgently. The extended cultivation of corn in upland and barely and wheat in lowland as a feed stuffs is recommended to prevent further decrease of food self-sufficiency ratio, which is mainly caused by the high reliance on imported feed grain. It is also considered that the calculation and presentation methods of standard agricultural income needs to be improved. The current calculation method uses unit land area of 10a regardless of crop kinds , characteristics of agricultural management and cultivation scale. So, it is apt to lead misunderstanding of farm income value. Therefore. it should show an income of average farmers for certain number of years. Research and developing system for food producing is not desirable because they are conducted currently individual crop and mono-culture basis. But actual agricultural income is usually earned by cropping system including upland and lowland. For example. the barley and wheat is usually cultivated in double cropping system. The cooperation among research institutes such as university agribusiness. government and farmers is indispensible. The public information and education on importance and consumption habit of food crops is necessary in Korean society to increase food self-sufficiency through nationwide cooperation.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.281-288
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• 2010

Total aflatoxin ($B_1+B_2+G_1+G_2$) maximum levels of 15 ${\mu}g/kg$ ($B_1=10\;{\mu}g/kg$) were set for grain, beans, peanut, nuts & their processed food (grinding, cutting etc.), processed cereal product & processed bean product, confectionaries (peanut or nut-containing food), soybean paste, red pepper paste, dried red pepper, processed com products for popcorn and steamed rice. The maximum levels for aflatoxin $M_1$ are 0.5 ${\mu}g/kg$ for raw milk and milks before manufacturing processing. The patulin maximum level is 50 ${\mu}g/kg$ in apple juice and apple juice concentrate (including concentrate to use as raw material and converted by concentration multiple). The ochratoxin A is managed at the maximum levels of 5 ${\mu}g/kg$ in wheat, barley, rye, coffee beans and roasted coffee, 10 ${\mu}g/kg$ in instant coffee and raisin, 2 ${\mu}g/kg$ in Grape juice, concentrated grape juice as reconstituted and wine. The fumonisins ($B_1+B_2$) maximum levels are 4000 ${\mu}g/kg$ in com, 2000 ${\mu}g/kg$ in com processed food (grinding, cutting etc.) and com powder, 1000 ${\mu}g/kg$ in processed com products. Standards for mycotoxins in food have been established and the mycotoxin risk in food is managed reasonably and scientifically, based on risk assessment and exposure analysis.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.63-72
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• 1978

Effect of shapes (noodle, grain and brick types) and strains (Aspergillus oryzae and Aspergillus sojae) of Meju (microorganism inoculated soybean substrate for fermentation) on the quality of soy sauce was investigated. Generally, the highest protease activity was found in the noodle type-Meju inoculated Asp. sojae during Meju preparation and soy sauce brewing, however, the lowest value was noted in brick type. Meju inoculated Asp. oryzae. Similar tendency was found on the contents of total solid, total nitrogen, amino-nitrogen, nitrogen digestion yield and amino-nitrogen ratio during soy sauce brewing. No effect was shown on the reducing sugar content, alcohol formation, pH, buffer action and salt content according to different Meju types during soy sauce brewing. Organoleptic tests on the color, taste and flavor of soy sauce after 3 months brewing with various Meju scored in the order of noodle type-Asp. sojae soy sauce (best quality), noodle type-Asp, orzae soy sauce, brick type-Asp. sojae soy sauce and brick type-Asp. oryzae-soy sauce (worst quality).

• Proceedings of the Korean Society of Crop Science Conference
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• 2004.04a
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• pp.12-27
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• 2004

Thanks to spectacular advances in the techniques for identifying proteins separated by two-dimensional electrophoresis and in methods for large-scale analysis of proteome variations, proteomics is becoming an essential methodology in various fields of plant sciences. Plant proteomics would be most useful when combined with other functional genomics tools and approaches. A combination of microarray and proteomics analysis will indicate whether gene regulation is controlled at the level of transcription or translation and protein accumulation. In this review, we described the catalogues of the rice proteome which were constructed in our program, and functional characterization of some of these proteins was discussed. Mass-spectrometry is a most prevalent technique to identify rapidly a large of proteins in proteome analysis. However, the conventional Western blotting/sequencing technique us still used in many laboratories. As a first step to efficiently construct protein data-file in proteome analysis of major cereals, we have analyzed the N-terminal sequences of 100 rice embryo proteins and 70 wheat spike proteins separated by two-dimensional electrophoresis. Edman degradation revealed the N-terminal peptide sequences of only 31 rice proteins and 47 wheat proteins, suggesting that the rest of separated protein spots are N-terminally blocked. To efficiently determine the internal sequence of blocked proteins, we have developed a modified Cleveland peptide mapping method. Using this above method, the internal sequences of all blocked rice proteins (i. e., 69 proteins) were determined. Among these 100 rice proteins, thirty were proteins for which homologous sequence in the rice genome database could be identified. However, the rest of the proteins lacked homologous proteins. This appears to be consistent with the fact that about 30% of total rice cDNA have been deposited in the database. Also, the major proteins involved in the growth and development of rice can be identified using the proteome approach. Some of these proteins, including a calcium-binding protein that fumed out to be calreticulin, gibberellin-binding protein, which is ribulose-1,5-bisphosphate carboxylase/oxygenase activate in rice, and leginsulin-binding protein in soybean have functions in the signal transduction pathway. Proteomics is well suited not only to determine interaction between pairs of proteins, but also to identify multisubunit complexes. Currently, a protein-protein interaction database for plant proteins (http://genome .c .kanazawa-u.ac.jp/Y2H)could be a very useful tool for the plant research community. Recently, we are separated proteins from grain filling and seed maturation in rice to perform ESI-Q-TOF/MS and MALDI-TOF/MS. This experiment shows a possibility to easily and rapidly identify a number of 2-DE separated proteins of rice by ESI-Q-TOF/MS and MALDI-TOF/MS. Therefore, the Information thus obtained from the plant proteome would be helpful in predicting the function of the unknown proteins and would be useful in the plant molecular breeding. Also, information from our study could provide a venue to plant breeder and molecular biologist to design their research strategies precisely.

• Nutrition Research and Practice
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• v.15 no.1
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• pp.54-65
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• 2021

BACKGROUND/OBJECTIVES: This study aimed to develop healthy, appetizing high-protein snacks with enhanced isolated soy protein for diabetic patients and determine the blood glucose and insulin response after being consumed by these patients. MATERIALS/METHODS: Thirty adult patients aged between 30 and 75 years, with a ≤ 10-year history of type 2 diabetes and hemoglobin A1c of < 7.5%, were enrolled in this study. They made 3 clinical visits at one-week intervals. The control group consumed 50 g carbohydrates (white bread), whereas the test groups consumed high-protein grain (HP_G) or high-protein chocolate (HP_C) after an 8-hrs fast. Blood (2 ㎤) was drawn at 15, 30, 45, 60, 90, and 120 min before and after consumption to analyze the blood glucose and insulin concentrations. RESULTS: Compared to the commercial snacks, the developed high-protein snacks had below-average calorie, carbohydrate, and fat content and a 2.5-fold higher protein content. In diabetic patients who consumed these snacks, the postprandial blood glucose increased between 15 min and 2 h after consumption, which was significantly slower than the time taken for the blood glucose to increase in the patients who consumed the control food product (P < 0.001). Insulin secretion was significantly lower at 45 min after consumption (P < 0.05), showing that the high-protein snacks did not increase the blood glucose levels rapidly. The incremental area under the curve (iAUC), which indicated the degree of blood sugar and insulin elevation after food intake, was higher in the control group than the groups given the 2 developed snacks (P < 0.001), and there was no significant difference in insulin secretion. CONCLUSIONS: The results of the postprandial blood glucose and insulin response suggest that high-protein snacks are potential convenient sources of high-quality protein and serve as a healthier alternative for patients with type 2 diabetes, who may have limited snack product choices. Such snacks may also provide balanced nutrition to pre-diabetic and obese individuals.

• Journal of Nutrition and Health
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• v.41 no.5
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• pp.439-447
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• 2008

There is a limitation to estimate vitamin $B_{12}$ intake due to lack of data on vitamin $B_{12}$ content in many Korean foods. In this study, vitamin $B_{12}$ content was determined in some soybean or vegetable-fermented foods, edible seaweeds and other frequently consumed foods in Korea by microbioassay using Lactobacillus delbruecki ATCC 7830. The traditional type of Doenjang and Chungkookjang contained 1.85 ${\mu}g/100$ g and 0.69 ${\mu}g/100$ g of vitamin $B_{12}$, respectively, while the factory-type of Doenjang and Chungkookjang contained 0.04-0.86 ${\mu}g/100$ g and 0.06-0.15 ${\mu}g/100$ g. Vitamin $B_{12}$ was not detected in steamed soybeans and Tofu which is a not-fermented soybean product, indicating that vitamin $B_{12}$ in Doenjang and Chungkookjang might be produced during the fermentation process. The Korean-style soy sauce contained 0.04 ${\mu}g$ vitamin $B_{12}$/100 mL, but vitamin $B_{12}$ was not detected in Japanese-style soy sauce and white miso. Commercial Kimchi, a representative Korean vegetable- fermented food, made of Korean cabbage, Yeolmu, or Mustard leaves contained 0.013-0.03 ${\mu}g$ vitamin $B_{12}$/100 g, while Kimchi without red pepper and fermented fish sauce (White Kimchi) did not. Vitamin $B_{12}$ content was very high in some edible seaweeds such as laver (66.76 ${\mu}g/100$ g dry weight) and sea lettuce (84.74 ${\mu}g/100$ g dry weight), and it was 17.12 ${\mu}g/100$ g of dried small anchovy, 1.07 ${\mu}g/100$ g of whole egg, and 0.02 ${\mu}g/100$ g of coffee mix. From these results, it is assumed that Koreans take substantial amount of vitamin $B_{12}$ from plant-origin foods. And, with these data, we will be able to calculate dietary vitamin $B_{12}$ content more correctly than before. In conclusion, soybean-fermented foods, Kimchi, laver and sea lettuce are recommendable as good sources of vitamin $B_{12}$ for vegetarians or Korean elderly on grain and vegetable based diet.