• Animal cells and systems
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• v.14 no.4
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• pp.343-349
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• 2010

Ultrastructural studies of vitellogenesis in oocytes and follicle cells during oogenesis in female Protothaca (Notochione) jedoensis were investigated by histological and transmission electron microscope observations. In early vitellogenic oocytes, combined activities of the Golgi complex, mitochondria and rough endoplasmic reticulum in the cytoplasm are associated with autosynthetic vitellogenesis. Furthermore, at this time, many coated vesicles at the basal region of the oolemma of the oocyte lead to the formation of vesicles through endocytosis in the cytoplasm. Through the formation of the coated pits on oolemma during vitellogenesis, the uptake of extrafollicular precursors (nutritive materials) occurs in coated vesicles by endocytosis. Therefore, it is assumed that these exogenous materials are involved in heterosynthetic vitellogenesis. During late oogenesis, exogenous yolk precursors (yolk granules), lipid droplets and proteinaceous yolk granules are present in the cytoplasm of late vitellogenic oocytes. In mature oocytes, small yolk granules appear intermingled and form large mature yolk granules. Thus, two processes of vitellogenesis occur in oocytes by way of endogenous autosynthesis and exogenous heterosynthesis. The follicle cells attached to the oocytes appear to play an integral role in vitellogenesis in this study.

• Journal of Sensor Science and Technology
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• v.28 no.5
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• pp.271-276
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• 2019

Pure and 0.5, 1, 2, 5, and 10 at% of Mo-doped $Co_3O_4$ yolk-shell spheres were synthesized by ultrasonic spray pyrolysis of droplets containing Co nitrate, ammonium molybdate, and sucrose and their gas sensing characteristics to 5 ppm trimethylamine (TMA), ethanol, p-xylene, toluene, ammonia, carbon monoxide, and benzene were measured at $225-325^{\circ}C$. The sensor using pure $Co_3O_4$ yolk-shell spheres showed the highest response to p-xylene and very low response to TMA at $250^{\circ}C$, while the doping of Mo into $Co_3O_4$ tended to increase the overall responses of gas sensors. In particular, the sensor using 5 at% Mo-doped $Co_3O_4$ yolk-shell spheres exhibited the high response to TMA with low cross-responses to other interfering gases. The high response and selectivity of Mo-doped $Co_3O_4$ yolk-shell spheres to TMA are attributed to the electronic sensitization by higher valent Mo doping and acid-base interaction between TMA and Mo components.

• Food Science of Animal Resources
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• v.42 no.2
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• pp.321-331
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• 2022

Egg yolk is widely used to extract lecithin, which is utilized in the food and cosmetics industry. After lecithin is removed, the rest of egg yolk is generated as a by-product. Thus, it is necessary to properly utilize it. In this study, egg yolk protein extracts were produced using ethanol (EYE-E) and water (EYE-W). Their antioxidant and immunomodulatory effects were then evaluated. Antioxidant activities of EYE-E and EYE-W were determined using cellular antioxidant capacity (CAC) assay and comet assay. EYE-E and EYE-W showed significant (p<0.05) scavenging effects on intracellular reactive oxygen species (ROS) in a dose dependent manner. At a concentration of 50 ㎍/mL, EYE-W showed higher (p<0.05) antioxidant activity than EYE-E. EYE-E and EYE-W also exhibited protective effects against DNA damage caused by oxidative stress. After treatment with EYE-E and EYE-W, DNA damage level of 48.7% due to oxidative stress was decreased to 36.2% and 31.8% levels, respectively. In addition, EYE-E and EYE-W showed immunomodulatory effects by regulating Th1 cytokines (TNF-α and IL-2) and Th2 cytokines (IL-10 and IL-4) in Balb/c mouse splenocytes. These data suggest that EYE-E and EYE-W could be used as functional food ingredients with excellent antioxidant and immunomodulatory activities in the food industry.

• Korean Journal of Poultry Science
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• v.24 no.4
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• pp.169-177
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• 1997

Four experiments were conducted to investigate the association of yolk cholesterol level with egg trails, serum cholesterol level, body weight (BW) and breed differences and other variations. Athens Canadian Randombred (ACRB), a commercial layer breed (CL) and two commercial broiler breeds (BR1 and BR2) were used for this studies. Egg weight of CL was heavier by 8.7g per egg than that of ACRB, but the yolk percentage and yolk cholesterol were lower by 7.8％ per egg and 5.5mg per g yolk than those of ACRB, respectively. Yolk cholesterol content had no significant relation with the average egg weight or yolk weight in ACRB, but was significantly related with yolk fat level. However, yolk cholesterol level in CL showed inverse relationship with other egg traits compared to that of ACRB. In the CL female group, the association of yolk cholesterol level with BW was significant(P$\leq$0.05) at 25 weeks of age, but was not significant different at 26 wks of age. The relationship of yolk cholesterol with serum was not significantly different at 25 weeks of age, whereas it showed significant negative(-) correlation coefficient(P$\leq$0.01) at 26 wks of age. The association of yolk cholesterol level with egg age in CL population was not high comared to that of other treatments. The serum cholesterol content of CL was not significantly different with BR1 and BR2 populations at 25 weeks of age, but was significantly(P$\leq$0.05) higher than that of BR1 or BR2 at 26 weeks old.

• The Korean Journal of Ecology
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• v.28 no.4
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• pp.193-198
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• 2005

This study investigated the characteristics of the eggs and yolk sac larvae of Korean striped bitterling, Acheilognathus yamatsutae, spawned and grown In mussels. The number of eggs in the ovary was small ($358{\pm}108$ SD). The eggs were oval and large, and the formation of the perivitelline space was narrow. The eggs were hatched at only 41 hours after fertilization but the hatched larvae were underdeveloped. The development of yolk projection and minute tubercles on the skin surface was notable, along with the vividly moving tail in the hatched larvae. The yolk projection and minute tubercles were disappeared upon enhancement of the motor ability of the larvae was enhanced. The formation of eyes and body pigments of the larvae was relatively delayed in comparison with that of other cyprinid larvae. After completely consuming the yolks the larvae escaped from the mussel for free swimming and exogenous feeding.

• Applied Microscopy
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• v.24 no.1
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• pp.114-122
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• 1994

Drastic changes were observed in egg chamber during oogenesis of Aedes togoi immediately after blood meal. The egg chamber, in which the oocyte remains at previtellogenic stage before blood meal, shows very little change in size even for 3 days after emergence but increased 25 folds in volume within 60 hours after blood meal, presumably due to rapid yolk formation. Upto 6 hours after blood meal structures considered to be the precursor of the yolk granules were not observed in the space between follicle cells and oocyte. Vitelline bodies, which are similar to dense bodies secreted from follicle cells, appeared in the space at 10 hours after blood meal. Although vitelline bodies were fused to form vitelline layer, these bodies seem to contribute to the formation of yolk granules. Nurse cells are connected to oocytes by cytoplasmic bridge before blood meal, but the cells are absorbed into oocyte at 6 hours after blood meal.

• Food Science of Animal Resources
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• v.20 no.1
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• pp.36-43
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• 2000

$\beta$-cyclodextrin adsorption and saponification methods were applied to isolate and purify cholesterol from the by-product of the low-cholesterol egg yolk product. They by-product was prepared from processing low-cholesterol egg yolk followed by extracting with chloroform to remove $\beta$-cyclodextrin and concentrated to 3,069 mg% cholesterol. When $\beta$-cyclodextrin method between two purification methods was applied, 50% ethanol as a solvent showed higher cholesterol concentration of 5.82% rather than the other solvents. Repeated purification of 3 times could not improve the cholesterol concentration significantly(p<0.05). In case of purification using saponification method, hexane as a solvent for extraction of unsaponificated materials was more efficient to increase cholesterol concentration than chloroform and ether. 60 times(v/w) saponification solution (95% ethanol:33% KOH = 94:6) of sample weight was most effective to increase the cholesterol concentration of 35.7%. Repeated purification process by saponification method could increase cholesterol concentration to 95.7% by 4 times repetition.

• BMB Reports
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• v.28 no.1
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• pp.27-32
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• 1995

Polyclonal antibodies against human DNA-dependent RNA polymerase II (HPP II) were generated from chicken egg yolk after immunization with RNA polymerase II as an antigen. The antibodies from egg yolk (IgY) were purified and characterized. IgY showed a specificity against DNA-dependent RNA polymerase II, and was a polyclonal antibody against 12 subunits of polymerase II. An amount of 0.35 mg of IgY was obtained freman HPP II-Sepharose affinity column using 10 eggs from a chicken immunized against RNA polymerase II as an antigen. These antibodies can be used for isolating the genes for RNA polymerase II components, and for in vitro transcription assays using HP-RNA polymerase II.

• Korean Journal of Poultry Science
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• v.21 no.3
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• pp.183-193
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• 1994

White Leghorn hens were fed a commercial formula feeds as a basal diet, which was supplemented with 3 types of plant oil safflower, evening primrose and pine seed, at the 10% level for 3 weeks. No significant changes was found between the basal diet and the oil feeding trials in the egg yolk cholesterol content, the laying rate, the egg weight, and the yolk weight, except the feed intake. In the fatty acid composition of the egg yolk lipid, however, the plant oil feedings to hens resulted in considerable increase of $C_{18:2}$ acid with a simultaneous decrease of $C_{18:2}$ acid ,and, consequently, followed by the improvement of balance with P /S and P /M /S ratio close to 1.0 and 1:1:1, which is known a desirable ratio for human health in lipid nutrition, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.438-443
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• 1999

A livetin solution(LS) containing yolk immunoglobulins(IgY) was separated by treating the egg yolk with natural gum, carrageenan. Carrageenan has been used as a food ingredient. Relative absorbance of IgY LS after proteolysis was investigated. IgY LS was fairly stable to pepsin digestion at pH 3.0. However, IgY LS appeared to be susceptible to pepsin digestion at pH 2.0, showing 18% of relative absorbance and complete breakdown H chain after 30 min exposure. Relative absorbance of IgY LS was considerably high after exposure to trypsin and chymotrypsin for 8 hr. IgY LS showed especially good stability to chymotrypsin digestion.