• Journal of Sericultural and Entomological Science
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• v.49 no.2
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• pp.56-59
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• 2007

We bred new mulberry cultivar through local adaptability test, which was registered as a new cultivar for fruit production. Local adaptability test had been carried out at three places(Suwon, Konju and Cheongju) for three years since 2002. This is tetraploidy variety belonging to (Morus Lhou(Ser.) Koidz.) made by colchicine treatment on growing point of winter buds. Daeseongppong was high yielding in productivity by 48% compared to control cultivar "Chungilppong" for two years. Although Daesungppong was a little lower in sugar content of mulberry fruits, it contains more bioactive materials like C3G, rutin and amino acids than Chungilppong. It is adaptable to every where except the places where cold damage and sclerotial disease happen frequently.

• Korean Journal of Microbiology
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• v.41 no.4
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• pp.246-254
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• 2005

Analysis of the complete genome of Neurospora crassa reveals that at least 19 proteins contain tetratricopeptide repeat (TPR) motifs. One of them shows over $60\%$ homology to Ssn6 of Saccharomyces cerevisiae, a universal repressor that mediates repression of genes involved in various cellular processes. Mutant strains generated by RIP (repeat-induced point mutation) process showed four distinctive vegetative growth patterns and slow growth in various rates. Firstly, a mutant showed denser mycelial growth, yellow, csp, and looked like ropy mutant. Secondly, slower growth, dense mycelial, and conidial phenotype. Thirdly, extremely slower growth and aconidial. And finally, flat, tittle aerial hyphae, acon, and similar with a rco-1 RIP mutant. They are all male-fertile, yet female-sterile and produced little or no perithecium. It seems that various phenotypes were occurred depending upon mostly likely, the degree of RIP. These results indicate that this gene may be involved in several cellular possess during vegetative growth, and asexual and sexual development. Therefore it is pleiotropic. Sequence analysis of cDNA shows that it encodes a putative 102 kDa protein composed of 917 amino acids, and has six introns. It is designated rcm-1 (regulation of conidiation and morphology).

• Journal of Plant Biotechnology
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• v.41 no.4
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• pp.194-200
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• 2014

Monodehydroascorbate reductase (MDHAR) is an important enzyme that plays a role in the detoxification of reactive oxygen species (ROS) by maintaining reduced pool of ascorbate through recycling the oxidized form of ascorbate. In this study, we isolated a PagMDHAR1 gene from Populus alba ${\times}$ P. glandulosa, and investigated its expression characteristics. The PagMDHAR1 cDNA encodes a putative 434 amino acids containing FAD- and NAD(P)H-binding domains. Southern blot analysis indicated that a single nuclear gene encodes this enzyme. Northern hybridization analysis revealed that PagMDHAR1 is highly expressed in both suspension cells and flower tissues, while its expression levels were enhanced by drought, salt, cold, wounding and ABA. Therefore, PagMDHAR1 might be expressed in response to abiotic stress through the ABA-mediated signaling pathway in this poplar species, suggesting that the PagMDHAR1 plays an important role in the defense mechanisms against oxidative stress.

• Korean Journal of Food Science and Technology
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• v.7 no.3
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• pp.120-127
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• 1975

Despite the extensive study of protein effect to man and domestic animals, protein effect of sunflower seed oil cake to the growth and value of erythrocyte in rats is still remained to be investigated. This study is to investigate the effect of protein of sunflower seed oil cake to the rat growth and value of erythrocyte as well as the liver weight, heart, kidneys and spleen of rats. Sixty to seventy-days-old, male Sprague-Dawley rats weighing 50-60g, were used in this experiment and 36 rats allotted to 4 groups: standard, 30% cake, 20% cake and low protein. The standard group was fed for 7 weeks on the ration supplemented with 17% casein, 30% and 20% cake groups with sunflower seed oil cake by 30% and 20%, respectively, and low protein group without any supplementation. To observe value of erythrocyte, blood was taken from heart. Value of erythrocyte, hemoglobin and hematocrit value were determined by usual method and oxygen consumption by the method of Watts and Gourley. The result of this experiment suggests that it is recommendable to supplement deficient amino acids in animal.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.20-26
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• 2016

This study invesigated the physicochemical properties of rice flours from conventional and high-yielding rice varieties in order to enhance usability processing of high-yielding rice varieties. Moisture content was not remarkably different among rice flours by cultivar. The highest content of total free sugars was detected in Hopum rice. Apparent amylose content of Anda was higher than that of other rice varieties. The total amount of amino acids was highest in Anda rice among the rice cultivars. Contents of vitamin $B_1$ in Hanarum were highest among the rice cultivars. Initial pasting temperature was lowest in Anda rice ($60.10^{\circ}C$). Hanarum rice showed the lowest setback values among the rice flours. Therefore, Anda and Hanarum rice cultivars were suggesting the possibility of a processed rice food source.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.1-7
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• 1986

Gulbi were made by salting Yellow corvenia (Pseudosciaena manchurica) with the in three ways: the dry salting method with bay salt, the dry salting method with purified salt or with the abdominal brine injection method with purifie salt. The half of the sample was dried by the control system of temperature and humidity: the other part was dried by the natural condition. In fresh muscle, the content of IMP, hypoxanthine, inosine and AMP were $13.40,\;9.28,\;3.01{\mu}mole/g$ and trace amount, dry basis, respectively. In fresh egg, the content of AMP, hypoxanthine, inosine and IMP were 13.98, 6.56, 1.98 and $1.93{\mu}mole/g$, dry basis, respectively. During the drying process of Yellow corvenia, the content of hypoxanthine increased remarkably, while the content of AMP, IMP and inosine decreased ana remained as trace amount. It can be suggested that the characteristic flavor of Gulbi is not attributed to the nucleotides and their related compounds but rather to free amino acids.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.603-610
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• 2001

The quality characteristics of soy yogurt prepared with different proteolytic enzymes and starter culture were evaluated. In order to facilitate the growth of lactic acid bacteria and subsequent production of lactic acid, soy protein isolate(SPI) was hydrolyzed using three kinds of proteases; one extracted from Aspergillus oryzae, bromelain and ${\alpha}-chymotrypsin$. The cultural systems employed thereafter for lactic fermentations were: 1) Bifidobacterium bifidum, 2) B. bifidum and Lactobacillus acidophilus, 3) B. bifidum and Lactobacillus bulgaricus. In soy yogurt, pH was more decreased by mixed culture method than single culture method with the accumulation of lactic acid. Viable cells of lactic acid bacteria in soy yogurts were measured $10^8$ CFU/g by the single culture method while $10^9$ CFU/g by the mixed culture method except ${\alpha}-chymotrypsin$ treatment. The amount of free amino acids in soy yogurts were substaintially increased by enzyme treatment. Viscosity was decreased by enzyme treatment, resulting in higher viscosity by ${\alpha}-chymotrypsin$ treatment. Water holding capacity was found to be higher in the single culture method in case of enzyme treatment. Among the various volatile flavor components isolated and identified after enzyme hydrolysis, acetaldehyde, ethanol, diacetyl, butyl alcohol contents tended to increase by lactic fermentation.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1091-1097
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• 2002

In order to improve palatability and quality of traditional kochujang, kiwifruit (Actinidia deliciosa) was added to traditional kochujang fermented for 3 months. Physicochemical and microbial characteristics were investigated during fermentation at $30^{\circ}C$. Moisture contents of all treated kochujangs increased with increasing amount of kiwifruit added during fermentation. pH of kiwifruit-added kochujang was lower than that of the control kochujang, whereas no significant differences in titratible acidity was observed among all treatments. Crude protein and salt contents of kiwifruit-added kochujang were lower than those of the control, whereas no difference in crude fat contents were found. Ethanol and amino-nitrogen contents of 6 and 9% kiwifruit-added kochujang were higher than those of the control. Fructose contents of kiwi-added kochujangs were higher than that of the control. Major organic acids of kochujang were in the order of malic acid > citric acid > succinic acid > acetic acid > lactic acid > oxalic acid. Succinic acid level increased significantly during fermentation and was higher in kiwifruit-added kochujang than in the control. Bacterial cell counts of all treatments were not different, and viable cell count of yeast was slightly higher in kiwifruit-added kochujang only at the initial fermentation period. Sensory evaluation revealed that the addition of 9% kiwifruit was the optimum condition for improving kochujang quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.839-846
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• 2004

The purpose of this study was to investigate the possibility of medicinal plants application as an edible functional food resource. This research was planned to apply Artesmisia capillaris, which is one of the most widely used oriental medicinal resource into beverages, and to evaluate the validity and the nutrients of the developed beverage with Artemisia capillaris. Following this plan, we analyzed contents of the general nutritional composition, mineral and amino acid contents. And to evaluate the improvement of blood circulation and the ability to recover from fatigue, we had a group of athletes to regularly take the beverage before and after exercise and checked the heart rates, and blood components before exercise and after exercise. Brix, pH and titratable acidity of develoued drink were 9.2%, 4.4 and 0.04%, respectively. The approximate nutritional composition of beverage was carbohydrate, 2.70%, crude protein, 6.00%, crude ash, 0.20%, and crude fat, 0.10%. And developed beverage contained essential amono acids and minerals (p, Ca, K, Na, Fe, Mn, Zn). Heart rates, lactic acid, glucose, creatinine, LDH, GOT, GPT and lipid concentratios in blood were decreased after taking the beverage with Artemisia capillaris for 6 weeks, both in stable condition and after exercise. Since the athletes who participated In our research were doing aerobic exercise regularly, we judged that this result was formed not only by aerobic exercise, but also by the function of developed beverage with Artemisia capillaris the athletes took for 6 weeks. We believe that taking the beverage regularly will help the improvement of the public health and the athleticism of the athletes. We hope that this result will be used as the basic resource in developing of the beverage with Artemisia capillaris in the near future.

• FLOWER RESEARCH JOURNAL
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• v.18 no.4
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• pp.278-283
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• 2010

This study was conducted to investigate the involvement of flower abnormality and S-adenosyl-L-homocysteine hydrolase (SAHH), which is one of the key enzyme in the maintenance of methylation. Plants exposed to high temperature (HT) and long day (LD) condition from 14-27days after short day (SD) produced abnormal flower, having numbers of ray florets. Numbers of ray florets were increased more than 2 folds by HT of $35/20^{\circ}C$ and LD of 14 hour comparing those of $25/20^{\circ}C$ (12 h/12 h). Full-length cDNA clone of S-adenosyl-L-homocysteine hydrolase (DgSAHH) in spray chrysanthemum 'Lerbin' contained an 1455 bp open reading frame coding for 485 amino acids. It showed highly conserved coding sequences among the different plant species with over 90% homology. DgSAHH expression was decreased in abnormal flower inducing treatment of HT and LD, while DgSAHH transcripts accumulated in flower bud of non abnormality inducing condition. This result implicate that DgSAHH expression is affected by temperature and photoperiod during flower development and suppression of DgSAHH is a one of the cause of abnormal flower under HT and LD condition.