• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.397-402
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• 2008

Over the past few years, anthocyanin has been demonstrated to exert potentially anti-oxidative and bioavailability effects including anti-cardiovascular disease and cancer-preventive effects in humans. This study was conducted to assess the toxicity of anthocyanin extracts from black soybean seed coats via oral administration in a mice feeding test. The final anthocyanin-containing products induced signs of toxicity on mortality in the 4-week feeding test. The incidence of clinical signs and changes in body and organ weight were also not observed in all anthocyanin-treated groups as compared with the control groups. In hematology analysis, RBC indices concluding MCV, MCH, and MCHC and WBC differential counting such a NEU, LYM, MONO, EOS, and BASO evidenced no significant differences between the anthocyanin treatment and control groups. The biochemical parameters in serum analysis - ALT, AST, BUN, Crea etc.- were also not significantly altered in those groups. Absolute and relative organ weights were not increased after 4 weeks of treatment with anthocyanin extracts in mice. In conclusion, anthocyanin extracts from the black soybean has biological activity without any toxic effects, which also suggests that the consumption of soy containing anthocyanin products may be a good source for health and medical supplies.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.301-301
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• 2022

Dairy products are important diet source for human because of their balanced essential nutrients along with various vitamins and minerals. However, lactose in milk can result in diarrhea to some consumers with lactose intolerance. Soy milk has no lactose and is suitable as a substitute for diary milk in accordance with recent trend of replacing animal food with vegetable food. However, polysaccharides in soy milks are difficult for humans to digest, leading to flatulence. These polysaccharides can be decomposed into monosaccharides by lactic acid bacteria, and fermentation can improve food quality. Because mungbean has higher carbohydrate content than soybean, mung milk can be easily fermented than soy milk, resulting in vege yogurt with higher contents of lactic acid. In this study, fermentation characteristics of vege yogurt were analyzed with different ratio of soy milk and mung milk (0%, 25%, 50%, 75%, 100% and 0%+sucrose) and different fermentation time (0, 8, and 16 hours). In general, pH decreased as fermentation time increased. Overall, pH significantly decreased when the mung milk content in yogurt increased. All samples showed higher titratable acidity after fermentation and soy yogurt (mungbean 0%, 16 hours) with sucrose showed the highest value (6.825%). As fermentation time increase, viscosity increased. In 8 and 16 hours, mung milk yogurt (mungbean 100%) showed the lowest viscosity while soy milk yogurt (soybean 100%) with no sucrose showed the highest viscosity after 16 hours of fermentation. The contents of crude protein, crude fat and ash were measured for nutritional analysis. Soy milk (mungbean 0%, 0 hours) had the values of crude protein 2.9g, crude fat 1.8g, and ash 0.3g, and mung milk (mungbean 100%, 0 hours), showed the values of crude protein 1.7g, crude fat 0g, and ash 0.3g. To analyze the effect of the differences in the contents of nutrition between soy milk and mung milk on fermentation, the changes in sugar contents, and antioxidant capacity will be conducted depending on fermentation time. Our results will provide the information in researching plant beverages.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.6
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• pp.921-929
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• 2020

Objective: The aim of the present study was to investigate the beneficial effects of dietary supplementation with oil palm frond (leaf) (OPF) with and without oil palm meal (OPM) on nutrient intake and digestibility, ruminal fermentation and growth performance in goats. Methods: Six female crossbred goats were fed for 28 days of 3 diet treatments; 100% para-grass (T1); 50% para-grass + 50% OPF (T2), and 30% para-grass + 50% OPF + 20% OPM (T3). Body weight, rectal temperature, respiratory rate, and urine volume, food intake, dry matter intake and water intake were measured daily. Nutrient digestibility was determined from five consecutive days of last week in each diet. Ruminal fluid, urine and blood were collected at the end for determination of rumen protozoa and volatile fatty acid contents, urinary allantoin excretion, blood cell count and chemistry profiles. Results: Goats fed T2 and T3 showed higher dry matter and nutrients intakes while protein digestibility was suppressed compared with those for T1. Crude fat digestibility declined in T2 but maintained after adding the OPM (T3). High fat intake by giving OPF and OPM corresponded to a higher ruminal acetate/propionate ratio (C2/C3) and serum cholesterol level. An increased urinary allantoin/creatinine ratio was found in T2 and T3 compared with T1, implying an increased number of ruminal microbes. Conclusion: Increased dry matter intake in T2 and T3 suggested that oil palm by-products are partly useful as a replacement for para-grass in goats. Replacement with the by-products increased plasma cholesterol level, which suggested that these products are a useful energy source. Changes in rumen parameters suggested an increased microbial number and activity suitable for acetate production. However, the limited digestibility of protein implies that addition of high protein feeds may be recommended to increase body weight gain of goats.

• Journal of Life Science
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• v.28 no.5
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• pp.563-568
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• 2018

The insect industry is a promising agricultural resource and expected to grow steadily. In Korea, Gryllus bimaculatus and the larvae of Tenebrio molior, Protaetia brevitarsis, and Allomyrina dichotoma were listed as general food ingredients. As interest in these edible insects increases, rearing techniques and nutritious food sources are needed for mass production. In this study, wheat bran, dog feed, and pig feed were investigated for their effects on the larval growth of P. brevitarsis and A. dichotoma. When fermented sawdust with 30% wheat bran was used, the larval survival rate of P. brevitarsis and A. dichotoma (p=0.244341 and p=0.007966, respectively) and growth rate (p=0.001400 and p=0.000051, respectively) were significantly lower than those of the control (fermented sawdust with no supplement). Therefore, fermented sawdust with a high density of wheat bran was inappropriate for both insects. When fed fermented sawdust with 2.5 or 5% of dog and pig feed, the survival rate and growth rate of the larvae were higher than those of the control. Interestingly, the maximum larval weight with 2.5% dog feed was increased by $3.35{\pm}0.10g$ and $32.59{\pm}0.79g$ for P. brevitarsis and A. dichotoma, respectively. In addition, the larval period of both was shorter than that of the control by 40 days or more. Therefore, it is considered that animal feed can be used as a feed source for these edible insects.

• Journal of Nutrition and Health
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• v.8 no.2
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• pp.7-13
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• 1975

In the classic point of view, it has well known that the tangle is the mineral source, especially iodide. However, there are few reports that the tangle can be used the high-protein source. With the consideration whether the tangle can be used as a protein source as well as one of the foodstuff or not, this studies is done by animal experiment. The Albino rats to be examined were fed on the basal diet (Table 1) and the others including the polished tangle by weight 2%, 3%, 4% and 5%, as experimental diets, for 4 weeks, respectively. The weight gain(Fig. 1), total amount of diet intake (Fig. 2), total water intake(Fig. 3), feed efficiency ratio (Fig. 4) and protein efficiency ratio (Fig. 5) was measured by each week, respectively. In addition, organ weight (Fig. 6) and blood study (Fig. 7, Fig. 8) was also analyzed at the end of the experiment. As the results of this study, growth rate, that is, weight gain, feed efficiency ratio and protein efficiency ratio in all experimental groups increased more than those of the control group. Moreover, it was also found that weight gain, feed efficiency ratio, protein efficiency ratio by feeding on the 2 percent tangle group was higher than the corresponding values of all experimental groups. However, feed intake and total water gain were the most by feeding on the 5% tangle group. This result may be interpreted to show that the total content of sodium includes more than enough in the feed intakes. To obtain further information concerning the effect of the tangle-dietary conditions on the growth rate of Albino rats, it was measured the organ weight. In the adrenal and spleen, the total weight by feeding on the all experimental groups were decreased more than that in the case of the control group. In the other hand, in the liver the weight by feeding on the high concentration groups (4%, 5% tangle diets) were not higher than the control group, while in the case of the low concentration groups (2%, 3% tangle diets) were higher than that of the control group. When it was observed the blood components, total protein, hemoglobin, sodium, potassium, white blood cell and red blood cell of rats, the content of white blood cell by feeding on all experimental groups were lower than that by feeding on the control group, but it was also clear that in the other components except white blood cell in blood the contents by feeding on all experimental groups were similar to that in the case of the control groups. However, in the 5% tangle group, the content of sodium was the lowest of all experimental groups, where as the content of potassium was the highest of all experimental groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.195-202
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• 2008

This study was performed to examine the effects of electron beam irradiation on volatile flavor components of Shingo pear (Pyrus pyrifolia cv. Niitaka) and on their changes according to storing period following irradiation. Volatile flavor components in pear were extracted using simultaneous steam distillation and extraction (SDE) apparatus and analyzed by GC/MS. 46 components were identified in control whereas 45, 44, 48 and 51 components were identified in irradiated samples by electron beam at 0.25, 0.5, 1, and 3 kGy, respectively. Hexanal, n-hexanol, and (E)-2-hexenal were identified as the major volatile flavor components of all samples. The characteristic volatile flavor components of irradiated pear by electron beam were similar to those of control, and their effects depending on irradiation source were not different. In addition, there was no noticeable change in volatile flavor components of pear with storage at $4^{\circ}C$ for 30 days or with irradiation. Sensory evaluation indicated that the consumer receptiveness tended to be higher at a low level of radiation dose under 1 kGy than control, albeit not significant. Therefore, electron beam irradiation at low level of radiation dose under 1 kGy could be considered as an effective method to exterminate vermin and thus to improve the shelf-stability of pear without deterioration.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.4
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• pp.537-543
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• 1999

Whole horse beans (Vicia faba cv. Alfred) (WHB) were pressure toasted at different temperatures of 100, 118 and $136^{\circ}C$ for 3, 7, 15 and 30 minutes in order to determine an optimal heating conditions to increase bypass starch (BPSt) as glucose source which is usually limiting nutrient in highly producing dairy cows in the Netherlands. Starch (St) Ruminal Degradative Kinetics and Fermentation Characteristics of (SRDC) of WHB were determined using in sacco technique in 4 lactating dairy cows fed 47% hay and 53% concentrate according to Dutch dairy cow requirements. Measured characteristics of St were soluble fraction (S), potentially degradable fraction (D) and rate of degradation (Kd) of insoluble but degradable fraction. Based on measured characteristics, percentage bypass starch (BPSt) was calculated according to the Dutch new feed evaluation system: the DVE/OEB system. Pressure toasting temperatures significantly affected starch gelatinization (p<0.01). Degradability of Starch in the rumen was highly reduced by pressure toasting (p<0.01). S varied from 58.2% in the raw WHB (RWHB as a control) to 19.6% in $136^{\circ}C/15min$. S was reduced rapidly with increasing time and temperature (p<0.01). D varied from 41.8% in RWHB to 80.5% in $136^{\circ}C/15min$. D fraction was enormously increased with increasing time and temperature (p<0.01). Kd varied from 4.9%h in RWHB to 3.4%/h in $136^{\circ}C/15min$. All these effects resulted in increasing %BPSt from 29.0% in RWHB to 53.1% in $136^{\circ}C/15min$. Therefore BPSt increased from 93.5 g/kg in RWHB to 173.5 g/kg in $136^{\circ}C/15min$. The effects of pressure toasting on %BPSt and BPSt seemed to be linear up to the highest values tested. Therefore no optimal pressure toasting conditions could be determined at this stage. But among 10 treatments, The treatment of $136^{\circ}C/15min$was the best with the highest BPSt content. It was concluded that pressure toasting was effective in shifting starch degradation from rumen to small intestine to increase bypass starch.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.235-239
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• 2011

Liquid-state fermentation of Monascus koji was performed using 10% honey as the nutrient source. The rheological characteristics of flour doughs with added red koji broth were evaluated and revealed the following results. The falling number which represents the paste characteristics decreased, as the amount of added red koji broth increased. Adding 10% broth resulted in a falling number of $363{\pm}7.8s$ and with 20% it was $318{\pm}2.1s$. In the measurement of gelatinization using a rapid visco analyzer, increasing the red koji broth decreased peak viscosity, peak viscosity time, holding strength, final viscosity and set-back values, but initial pasting temperature and breakdown value increased. In the farinograph measurements, no significantly different absorption was found between the control and the treatments, and the results were 64.3-65.0%. The consistency and tolerance index of the doughs were higher in the treatments than the control. Increasing the broth addition ratio increased the measurement values, however development time and time to break down the doughs decreased. Stability also decreased and adding 20% broth resulted in a 9.3 min development time, and adding 40% broth resulted in a 3.0 min development time. In the alveographic analysis, the $P_{max}$ (overpressure) value of the control was 158.0 mm. $P_{max}$ value increased to 190.0 mm after adding 40% broth. However the values of L, G and W were higher in the control. As a result, little influence on dough rheology was observed by adding red koji broth 20%.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.799-807
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• 2014

Meat source fraud and adulteration scandals have led to consumer demands for accurate meat identification methods. Nucleotide amplification assays have been proposed as an alternative method to protein-based assays for meat identification. In this study, we designed Loop-mediated isothermal amplification (LAMP) assays targeting species-specific mitochondrial DNA to identify and discriminate eight meat species; cattle, pig, horse, goat, sheep, chicken, duck, and turkey. The LAMP primer sets were designed and the target genes were discriminated according to their unique annealing temperature generated by annealing curve analysis. Their unique annealing temperatures were found to be $85.56{\pm}0.07^{\circ}C$ for cattle, $84.96{\pm}0.08^{\circ}C$ for pig, and $85.99{\pm}0.05^{\circ}C$ for horse in the BSE-LAMP set (Bos taurus, Sus scrofa domesticus and Equus caballus); $84.91{\pm}0.11^{\circ}C$ for goat and $83.90{\pm}0.11^{\circ}C$ for sheep in the CO-LAMP set (Capra hircus and Ovis aries); and $86.31{\pm}0.23^{\circ}C$ for chicken, $88.66{\pm}0.12^{\circ}C$ for duck, and $84.49{\pm}0.08^{\circ}C$ for turkey in the GAM-LAMP set (Gallus gallus, Anas platyrhynchos and Meleagris gallopavo). No cross-reactivity was observed in each set. The limits of detection (LODs) of the LAMP assays in raw and cooked meat were determined from $10pg/{\mu}L$ to $100fg/{\mu}L$ levels, and LODs in raw and cooked meat admixtures were determined from 0.01% to 0.0001% levels. The assays were performed within 30 min and showed greater sensitivity than that of the PCR assays. These novel LAMP assays provide a simple, rapid, accurate, and sensitive technology for discrimination of eight meat species.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.695-701
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• 2009

This study was performed to evaluate the effectiveness of biological critical control points using the genetic profile of Escherichia coli isolates from pork cutting plants. Samples were collected from carcasses, equipment (knife, table, glove, transport belt, boning and skinning machine), the environment (wall and floor), and meat cuts during the cutting process from two plants. Pulsed-field gel electrophoresis (PFGE) was used to characterize the E. coli isolates. An identical genotype was detected from the carcasses, equipment, environment, and final meat cuts, and showed that the incoming carcasses, which were contaminated during transportation from slaughterhouses, were a major source of E. coli that was spread throughout processing. Also, consistent cross-contamination due to improper cleaning and disinfection procedures was another possibility. As a result, incoming carcasses and cleaning procedures should be considered critical control points in pork cutting plants, since a heating step is not used to inactivate microorganisms. Furthermore, the high rate (59.6%) of E. coli isolation indicates E. coli can be a good indicator in livestock processing plants even though it has genetic diversity.