• Asian-Australasian Journal of Animal Sciences
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• v.25 no.10
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• pp.1493-1498
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• 2012

The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extracted from red Amaranthus were produced. The addition of Amaranthus pigments resulted in the significant increase of $a^*$ values, sensory color, flavor and overall acceptance scores, but the significant reduction of $b^*$ values, TBA values and VBN values (p<0.05). Based mainly on the results of overall acceptance during 29 d storage, it could be concluded that Amaranthus pigments showed a potential as nitrite alternative for pork sausage manufacture.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.502-507
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• 2013

This study was investigated the optimal time that enhanced the functional activities of mung beans for use of functional food resources. Mung beans were roasted according three levels of roasting time levels (10, 20 and 30 minutes) at $110^{\circ}C$ and then the physicochemical compositions were determined. The reducing sugar content was decreased with the increased roasting time. Moisture was decreased with increased roasting time, whereas, crude fat, crude ash, crude protein and carbohydrate were increased with prolonged roasting time. The highest contents of total phenol and flavonoid were shown at a roasting condition $110^{\circ}C$ for 30 minutes. The highest inhibitory activities of DPPH radical, ABTS radical and xanthine oxidase was the best at the condition of $110^{\circ}C$ for 30 min. From these results optimal roasting time of mung beans were 30 minutes for use of functional food resources.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.12-18
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• 2016

This study was performed to develop and evaluate cookies prepared with various amounts (0 g, 12.5 g, 25 g and 37.5 g) of mealworm powder to serve as not only sports snacks but also for the general population as a new protein source. In the chromaticity of mealworm cookies, lightness and yellowness decreased whereas redness increased with more mealworm powder. The hardness of the mealworm cookies increased as more mealworm powder was added. In sensory evaluation, higher preference was shown with the measure of color, taste, and overall preference for mealworm cookies prepared with 50% mealworm powder (MP2). For the general composition of MP2, the moisture, carbohydrate, crude protein, crude fat and crude ash were higher compared with the control cookie. For the mineral contents of MP2, the contents of Ca (33.44 mg/100 g), P (225.13 mg/100 g), Mg (82.21 mg/100 g), Na (246.22 mg/100 g), and K (503.49 mg/100 g) were higher compared with the control cookie. The essential amino acids (valine, isoleucine, leucine, methionine, threonine, phenylalanine, and histidine) in MP2 were also higher compared with the control cookie. It was concluded that MP2 can be used as a new protein source for not only the maintenance of muscle but also for the prevention of muscle loss in old people.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.6
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• pp.2521-2526
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• 2015

Objective: The purpose of this study was to evaluate computed tomography (CT) virtual non-contrast (VNC) spectral imaging for gastric carcinoma. Materials and Methods: Fifty-two patients with histologically proven gastric carcinomas underwent gemstone spectral imaging (GSI) including non-contrast and contrast-enhanced hepatic arterial, portal venous, and equilibrium phase acquisitions prior to surgery. VNC arterial phase (VNCa), VNC venous phase (VNCv), and VNC equilibrium phase (VNCe) images were obtained by subtracting iodine from iodine/water images. Images were analyzed with respect to image quality, gastric carcinoma-intragastric water contrast-to-noise ratio (CNR), gastric carcinoma-perigastric fat CNR, serosal invasion, and enlarged lymph nodes around the lesions. Results: Carcinoma-water CNR values were significantly higher in VNCa, VNCv, and VNCe images than in normal CT images (2.72, 2.60, 2.61, respectively, vs 2.35, $p{\leq}0.008$). Carcinoma-perigastric fat CNR values were significantly lower in VNCa, VNCv, and VNCe images than in normal CT images (7.63, 7.49, 7.32, respectively, vs 8.48, p< 0.001). There were no significant differences of carcinoma-water CNR and carcinoma-perigastric fat CNR among VNCa, VNCv, and VNCe images. There was no difference in the determination of invasion or enlarged lymph nodes between normal CT and VNCa images. Conclusions: VNC arterial phase images may be a surrogate for conventional non-contrast CT images in gastric carcinoma evaluation.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.242-251
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• 2018

This study was investigating the anti-obesity effects of diets with a mixture of cheese, red ginseng and fermented mature fruit of Rubus coreanus Miquel. We fed the experimental diets (SC5, SC10) supplemented with 5% or 10% cheese containing of fermented mixture, then orally administered the extract of fermented mixture (RB100, RB300) at a concentration of 100 or 300 mg/kg body weight to SD rats with high fat diet (HFD). The results were as follows: Sample cheese groups decreased visceral fat mass and adipocyte size of stomach compared to that of HFD group. Additionally, lipid droplets of liver in sample cheese groups were smaller than that in HFD group. The serum triglyceride (TG), total cholesterol (tChol), glucose, leptin, and insulin levels in sample cheese group were lower than that in HFD group. But, the serum adiponectin and HDL-cholesterol (cHDL) levels were higher than that in HFD group. These results suggest that fermentation of red ginseng and Rubus coreanus mixed with cheese might be helpful in preventing obesity in high fat diet-fed rats.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.7
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• pp.1007-1014
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• 2019

Objective: This study was conducted to evaluate the fermentation characteristics under low mesophilic temperature of spent instant coffee ground (SICG) and to estimate the effect of fermented SICG (FSICG) as alternative feed ingredient on milk productivity of dairy cows. Methods: In the fermentation trial, fermentation of SICG was performed to investigate changes in characteristics using the microbial mixture (Lactobacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis = 1:1:1) for 21 days at $20^{\circ}C$ under anaerobic conditions. Molasses was added at 5% of dry mass. In the animal trial, eighteen Holstein Friesian cows were used to evaluate the nutritive value of the FSICG which was fermented for 14 days under the same condition as the fermentation trial. Results: In the fermentation trial, the dry matter (DM) and organic matter content linearly decreased with fermentation time (p<0.001 and p = 0.008, respectively). The acid detergent insoluble nitrogen content linearly decreased with fermentation time (p = 0.037). The microorganism counts linearly increased for Lactobacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis across fermentation time (p<0.001). In the animal trial, the DM intake of the control and FSICG treatment were not significantly different, as were milk yield, 4% fat corrected milk, fat-protein corrected milk, and feed to milk conversion content. Fat, protein, lactose, non-fat solids, milk urea nitrogen, and somatic cell counts were also not significantly different in milk composition between treatments. Conclusion: FSICG should be considered a sufficient substitute for cottonseed as a feed component, and 5% DM of a dietary FSICG level was appropriate for dairy cow diets.

• Food Science of Animal Resources
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• v.44 no.4
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• pp.790-804
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• 2024

This study compared the physicochemical properties of edible insect oils from silkworm (Bombyx mori) pupa (SP), sago palm weevil (Rhynchophorus ferrugineus) larva (PW), and bamboo caterpillar (Omphisa fuscidentalis; BC) to oils from chicken skin (CK), beef back fat (BF), pork back fat (PF), salmon belly (SB), sea bass belly (BB), coconut (C), and peanut (P). The fatty acid profiles and thermal behaviors (crystallization and melting) of the extracted oils were evaluated. PW and BC oils had more saturated fatty acids (SFAs) than CK, PF, SB, BB, and P oils. SP oil had equivalent SFA content to CK and BB oils. Insect oils exhibited similar monounsaturated fatty acid concentrations in all samples, except C oils. PW and BC oils exhibited a higher content of palmitoleic acid than the other oils. SP oils contained polyunsaturated fatty acids similar to those in SB and BB oils, which were higher than those in PW, BC, CK, BF, and PF oils. SP oil also exhibited the highest concentration of α-linolenic acid (C18:3 n-3). Arachidonic acid (0.01-0.02 g/100 g) in all insect oils was lower level compared to CK, BF, PF, SB, and BB oils. SP oil (0.03 g/100 g) exhibited a slightly higher level of eicosapentaenoic acid compared to PW (0.01 g/100 g) and BC (0.01 g/100 g) oils. The insect oils were liquid at ambient temperature, solid below -15℃, and required less energy (∆H_m-max) for melting than other samples. This study indicated that insects, particularly SP, could serve as an alternative source of fat to meet its growing demand.

• Korean Journal of Environmental Biology
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• v.39 no.4
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• pp.471-478
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• 2021

Effective microorganisms (EM), which are sources of fermentation byproducts in herbal medicine, were compared with oyster mushrooms(OM) to identify alternative larval feeds for white-spotted flower chafer (Protaetia brevitarsis seulensis). The nutritional composition of each fermented feed was analyzed. The content of crude protein, crude fat, and fiber was higher in the OM fermented feed, except for crude ash. No difference in nutritional content of larvae based on fermented feed was observed. A comparative weekly analysis of the live weights of larvae was based on the fermented feed used. The average weight was significantly higher in the feeds using EM and OM from third week of observation. The larval survival rate in the presence of fermented feed was 96.7% compared with 9.8% with non-fermented feed. The results suggest that fermented food source is essential for the growth of white-spotted flower chafer, and OM was a stable alternative to EM as a fermentation source for the survival of white-spotted flower chafer.

• Journal of Nutrition and Health
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• v.51 no.3
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• pp.201-207
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• 2018

Purpose: Obesity, a worldwide epidemic, is associated with insulin resistance, hyperlipidemia, hypertension, cardiovascular disease, and certain cancers. Many strategies, including natural alternative anti-obesity agents, are used widely to prevent obesity. This study examined the effects of silkworm hemolymph on the weight control of C57BL/6N mice fed with a high-fat diet. Methods: The mice were divided into five groups: normal group (N), high-fat diet group (HFC), high-fat diet and silkworm hemolymph (at dose of 1 mL/kg BW (HFS-1), 5 mL/kg BW (HFS-5) and 10 mL/kg (HFS-10) for 12 weeks. Results: After 12 weeks treatment, the administration of silkworm hemolymph decreased the final body weight significantly along with a decrease in the weights of epididymal fat and total fat. The plasma LDL-cholesterol concentration was significantly lower in the HFS-1, HFS-5, and HFS-10 groups than in the HFC group. In addition, the leptin level of the HFS groups was significantly lower than those of the HFC group without a change in the plasma insulin concentration. Conclusion: These findings suggest that the silkworm hemolymph may have the potential to prevent obesity.

• Archives of Reconstructive Microsurgery
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• v.25 no.1
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• pp.15-18
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• 2016

Any types of burn injury that involve more than deep dermis often require reconstructive treatment. In gluteal region, V-Y fasciocutaneous advancement flap is frequently used to cover the defect. However, in case of large burn wounds, this kind of flap cannot provide adequate coverage because of the lack of normal surrounding tissues. We suggest V-Y adipofascial flap using the surrounding superficially damaged tissue. We present the case of a patient who was referred for full-thickness burn on gluteal region. We performed serial debridement and applied vacuum-assisted closure device to defective area as wound preparation for coverage. When healthy granulation tissue grew adequately, we covered the defect with surrounding V-Y adipofascial flap and the raw surface of the flap was then covered with split-thickness skin graft. We think the use of subcutaneous fat as an adipofascial flap to cover the deeper defect adjacent to the flap is an excellent alternative especially in huge defect with uneven depth varying from subcutaneous fat to bone exposure in terms of minimal donor site morbidity and reliability of the flap. Even if the flap was not intact, it was reuse of the adjacent tissue of the injured area, so it is relatively safe and applicable.