• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.5
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• pp.651-662
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• 1996

A 15-week growth trial was conducted in flow-through aquarium system to develop practical feeds for growing Korean rockfish. Two replicate groups of the fish averaging 114 g were fed one of nine diets containing $45\~50\%$ crude protein from various practical ingredients such as fish meal, meat meal, feather meal, blood meal, soybean meal, corn gluten meal, and wheat flour with or without supplemental essential amino acids (EAA) or enzyme mixture. The dietary EAA were adjusted by considering EAA composition of each dietary protein source, A/E ratio (each essential amino $acid\times1000/total$ essential amino arid including Cys and Tyr) calculated using Ah composition of the Korean rockfish whole body and the EAA requirement of other fish. Results indicate that animal and plant protein sources could substitute for fish meal up to $50\%$ in the diets, and the supplementation of amino acids and enzyme mixture have no beneficial effects on fish performance. Fish growth, body composition, nutrient utilization, and cost of fish production are discussed in relation to nutritional values of the protein sources used in diets.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.57-66
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• 1988

As a method of utilization of sardine, the processing conditions of the sardine sauce extracts and the taste compounds of products were investigated. To prepare the sardine sauce extracts, chopped sardine was mixed with $1\%$, onion powder, $1\%$ garlic powder, $1\%$ red pepper powder, loft koji and $50\%$ water, and then hydrolyzed under different conditions of hydrolysis. The optimum conditions for hydrolysis were $55^{\circ}C$, 6 hours, pH 6.5-7.0. After hydrolysis, the hydrolysates were heated at $100^{\circ}C$ for 20 minutes with $5\%$ soybean protein isolate for inactivation of enzymes and improvement of bitter taste of the hydrolysates. Finally, $10\%$ salt was added to develop the characteristic taste of sauce extracts. The major taste compounds of the products were free amino acids, non-volatile organic acids and nucleotides and their related compounds. The major free amino acids in the products were arginine, histidine, lysine, glutamic acid, phenylalanine, leucine and alanine. The contents of these free amino acids were in the range of $68.2\%\;to\;69.9\%$ of the total free amino acids of products. The major non-volatile organic acids ill the products were lactic acid and $\alpha-ketoglutaric$ acid which occupied more than $95\%$ of total non-volatile organic acids. The contents of free amino acids, non-volatile organic acids and nucleotides and their related compounds were not changed during storage. Total creatinine, betaine and TMAO were seemed to act an auxiliary role in taste of the products. Judging from the results of chemical experiments and sensory evaluation, the product prepared with koji and soybean protein isolate was excellent as seasoning materials.

• The Korean Journal of Community Living Science
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• v.20 no.1
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• pp.61-69
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• 2009

This study was conducted to examine the chemical composition of kiwifruit skin, and to est its anti-microbial activities and cytotoxicities, thus, exploring ways for the economic utilization of kiwifruit skin. Four varieties of kiwifruit were examined: Daeheung, Bidan, Haegeum No.1 and Hayward. Vitamin C content in the fruit skins of Bidan, Daeheung, Haegeum No.1 and Hayward were 72.44, 67.22, 62.51 and 61.44mg/100g, respectively. Total amino acids content in the fruit skins of Bidan, Haegeum No.1, Hayward and Daeheung ere 808.31, 706.02, 629.07 and 464.83mg/100g dry weight, respectively. K and Ca content ere $17.20-45.70{\mu}g/mL$ and $4.58-10.15{\mu}g/mL$. While, other inorganic matter contents were below $4.89{\mu}g/mL$. Anti-microbial activity of kiwifruit skin extracts, in terms of the diameter of inhibition zone when tested against five gram positive and three gram negative microbial trains (even in the concentration of 2,000mg/L), was less than 14.1mm. The hyperplasia inhibition of lung cancer cells by methanol extracts from Bidan and Haegeum No.1 using concentrations of 800mg/L were 27.7% and 14.5%, however, those from Daeheung and Hayward were below 3% Consequently, it will be useful to know that kiwifruit skin can be added to processed goods which demand for higher concentrations of vitamin C, amino acids, K and Ca.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.5
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• pp.598-606
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• 2010

This study investigated the nutritional quality of soybean meal (SBM) fermented by Aspergillus ($FSBM_A$) and/or followed by Lactobacillus fermentation ($FSBM_{A+L}$). Both fermented products significantly improved protein utilization of SBM with higher trichloroacetic acid (TCA) soluble true protein content, in vitro protein digestibility and available lysine content, especially in $FSBM_{A+L}$. Moreover, $FSBM_{A+L}$ produced a huge amount of lactic acid resulting in lower pH as compared to the unfermented SBM or soybean protein concentrate (SPC) (p<0.05). $FSBM_A$ and $FSBM_{A+L}$ raised 4.14% and 9.04% of essential amino acids and 5.38% and 9.37% of non-essential amino acids content, respectively. The ${\alpha}$-galactoside linkage oligosaccharides such as raffinose and stachyose content in $FSBM_A$ and $FSBM_{A+L}$ decreased significantly. The results of soluble protein fractions and distribution showed that the ratio of small protein fractions (<16 kDa) were 42.6% and 63.5% for $FSBM_A$ and $FSBM_{A+L}$, respectively, as compared to 7.2% for SBM, where the ratio of large size fractions (>55 kDa, mainly ${\beta}$-conglycinin) decreased to 9.4%, 5.4% and increased to 38.8%, respectively. There were no significant differences in ileal protein digestibility regardless of treatment groups. SPC inclusion in the diet showed a better protein digestibility than the SBM diet. In summary, soybean meal fermented by Aspergillus, especially through the consequent Lactobacillus fermentation, could increase the nutritional value as compared with unfermented SBM and is compatible with SPC.

• Journal of Aquaculture
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• v.21 no.2
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• pp.89-95
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• 2008

Flounder were fed a reference diet and test diets containing various feed ingredients: mackerel fish meal, meat meal, soybean meal, wheat flour, wheat gluten, corn gluten meal and brewer's yeast. Apparent digestibility was determined using a reference diet with 0.5% chromic oxide indicator and test diets contained 70% reference diet and 30% of the feed ingredient being evaluated. Apparent digestibility coefficients for amino acid and energy in the reference and test diets were determined, and digestibility coefficients for the test ingredients were calculated based on differences in the digestibility of test diets relative to the reference diet. The fish averaging 300 g were held in 2000 L tanks at a density of 20 fish per tank. Feces were collected from three replicate groups of fish using a fecal collection column attached to fish rearing tank. Apparent total amino acids digestibilities(90-95%) of mackerel fish meal, soybean meal, wheat gluten, corn gluten meal and brewer's yeast were higher than those of meat meal and wheat flour(P<0.05). Apparent energy digestibilities(86-98%) of mackerel fish meal, meat meal, soybean meal, wheat gluten and corn gluten meal were significantly higher(P<0.05) than those of wheat flour and brewer's yeast. These results provide useful information about nutrient and energy utilization for flounder.

• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.105-107
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• 2002

To get basic data for the utilization of S. herbacea L. as a raw material in food and Chinese herbs, chemical compositions of its leaves, stem and root were investigated. Leaves had the highest level of moisture and the lowest bevel of total sugar. The crude protein and crude lipid contents of the stem were similar to those of the root. Crude ash and salt contents (dry basis) in leaves were considerably higher than those of the stem and root. Total amino acid contents of leaves, stem and root were 1,270 mg/100 g, 1,525 mg/100 g, and 1,569 mg/100 g, respectively. Although the amino acid compositions of loaves, stein, and root were different, their major amino acids were glutamic acid, leuicine, isoleucine and aspartic acid. The rich minerals in leaves, stem and root were Na, K and Ca.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.12
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• pp.1731-1737
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• 2000

This study was conducted to investigate the effects of threonine:lysine ratios on growth performance, apparent nutrient digestibility and blood urea nitrogen (BUN) concentration, and to estimate the optimal threonine:lysine ratios for growing barrows and gilts. A total of 150 pigs (Landrace${\times}$Yorkshire${\times}$Duroc, $16.75{\pm}0.42kg$ average body weight, 75 barrows and 75 gilts) was randomly allotted into six treatments in a $2{\times}3$ factorial design. Six diets were formulated to contain 1.12% lysine for barrows and 1.33% lysine for gilts with three threonine:lysine ratios (50, 60 and 70%) for both barrows and gilts. Throughout the whole experimental period (16 to 56 kg body weight), there was no interaction between sex and dietary threonine:lysine ratio in average daily gain (ADG), average daily feed intake (ADFI) and feed conversion rate (FCR). Between sexes, there was a clear sex-effect showing better growth performance of barrows. Barrows consumed more feed (p<0.01) and grew faster (p<0.01) than gilts. For barrows, there was a trend to improved ADG and FCR with increasing threonine:lysine ratio. For gilts, there was a trend to improved ADG and FCR up to threonine:lysine ratio of 60%, but not significant. There was no interaction between sex and threonine:lysine ratio in nutrient digestibilities of growing pigs except for crude ash (CA). Between sexes, there were differences in nutrient digestibilities, except for calcium for which gilts showed higher a digestibility (p<0.01). Among dietary threonine:lysine ratios, there were no differences in nutrient digestibilities. Mean values of essential amino acids (EAA), non-essential amino acids (NEAA) and total amino acids (TAA) digestibilities were not affected by sex and dietary threonine:lysine ratio. There was no evidence of an interaction between sexes and dietary threonine:lysine ratio. Between sexes, total BUN concentration was lower in gilts than barrows (p<0.05). It was concluded that a 70 and 60% dietary threonine:lysine ratio for barrows (1.12% lysine) and gilts (1.33% lysine) tended to result in better growth performances and nutrient utilization and lower BUN concentration than other threonine:lysine ratios.

• Journal of Ginseng Research
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• v.44 no.4
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• pp.544-551
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• 2020

Background: Previous studies have shown the insecticidal efficacy of ginsenosides. In the present study, we aimed to investigate the metabolic mechanism related to the inhibitory effect of panaxadiol saponins (PDSs) against the Asian corn borer Ostrinia furnacalis (Guenee). Methods: Third instar larvae of O. furnacalis were fed normal diets with different concentrations of PDSs for 4 days. The consumption index, relative growth rate, approximate digestibility, and conversion of ingested and digested food were recorded. A targeted gas chromatographye-mass spectrometry assay was performed to detect the profiles of amino acids, fatty acids, and carbohydrates in larvae of O. furnacalis. In addition, the activity of detoxification-related enzymes was determined. Results and Conclusions: PDSs decreased the consumption index, relative growth rate, approximate digestibility, and conversion of ingested and digested food in the 3rd instar larvae of O. furnacalis in a dose-dependent manner. PDSs decreased 15 free amino acids, 16 free fatty acids, and 5 carbohydrates and increased the levels of palmitoleic acid, palmitic acid, and 9-octadecenoic acid in the 3rd instar larvae. The activity of detoxification-related enzymes, such as acetylcholinesterase, glutathione S-transferase, cytochrome P450, carboxylesterase, trehalase, acid phosphatase, and alkaline phosphatase, was reduced in a dose-dependent manner in the 3rd instar larvae exposed to PDSs. These data confirmed the inhibitory effect of PDSs against growth, food utilization, and detoxification in the 3rd instar larvae of O. furnacalis and the potential for using PDSs as an efficient tool for insect pest management for O. furnacalis larvae.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.696-701
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• 1996

For effective utilization of skipjack (Katsuwonus pelamis) cooking juice (SCJ), the SCJ was hydrolyzed with 0.5% neutrase at $50^{\circ}C$ for 1 hr, and the degree of hydrolysis was estimated to be 66.0% at this reaction condition. The hydrolysate was treated with charcoal and filtered under reduced pressure. The extract powder was prepared from the filtrate in a spray-dryer. The major free amino acids of the extract Powder were taurine (526.3 mg/100 g), glutamic acid (375.8 mg/100 g), phenylalanine (315.9 mg/100 g), and alanine (283.6 mg/100 g), and their content accounted for 55.4% of the total free amino acids (2,711.5 mg/100 g). Among the nucleotides and their related compounds, inosine was the major component with 76.29 mole/g. The content of betaine-N, total ceatinine-N, TMAO-N, and TMA-N were 72.2, 51.2, 10.3, and 6.9 mg/100 g, respectively. From the omission test, it was concluded that the major taste compounds of the extract powder were believed to be free amino acids such as glutamic acid and alanine. Organic acids and nucleotides and their related compounds acted an auxiliary role in the taste of the extract powder.

• Journal of Microbiology and Biotechnology
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• v.18 no.1
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• pp.15-22
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• 2008

Four series (S, M, R, and W) of Alternaria longipes isolates were obtained based on consecutive selection with Dimethachlon (Dim) and ultraviolet irradiation. These isolates were then characterized according to their tolerance to Dim, sensitivity to osmotic stress, and phenotypic properties. All the selected Dim-resistant isolates showed a higher osmosensitivity than the parental strains, and the last generation was more resistant than the first generation in the M, R, and W series. In addition, the changes in the Dim resistance and osmotic sensitivity were not found to be directly correlated, and no distinct morphologic characteristics were found among the resistant and sensitive isolates, with the exception of the resistant isolate K-11. Thus, to investigate the molecular basis of the fungicide resistance, a group III two-component histidine kinase (HK) gene, AlHK1, was cloned from nineteen A. longipes isolates. AlHK1p was found to be comprised of a six 92-amino-acid repeat domain (AARD), HK domain, and response regulator domain, similar to the Os-1p from Neurospora crassa. A comparison of the nucleotide sequences of the AlHK1 gene from the Dim-sensitive and -resistant isolates revealed that all the resistant isolates contained a single-point mutation in the AARD of AlHK1p, with the exception of isolate K-11, where the AlHK1p contained a deletion of 107 amino acids. Moreover, the AlHK1p mutations in the isolates of each respective series involved the same amino acid substitution at the same site, although the resistance levels differed significantly in each series. Therefore, these findings suggested that a mutation in the AARD of AlHK1p was not the sole factor responsible for A. longipes resistance to dicarboximide fungicides.