• Asian-Australasian Journal of Animal Sciences
• /
• v.19 no.4
• /
• pp.486-494
• /
• 2006

In order to protect the spermatozoa against cold shock, hen egg yolk is widely used as a cryoprotective agent in semen freezing extenders for domestic animals. The protective action of yolk is largely presumed to be due to low density lipoproteins (LDL). The effects of LDL on sperm quality of bull and northern pike (Esox lucius) after freezing-thawing have been reported, but no study has been made to evaluate the effect of LDL on boar sperm motility and other characteristics. The experiment was carried out to investigate the effect of LDL on the freezing of boar sperm in 0.25 ml straws. The aim was to evaluate the quality of boar spermatozoa cryopreserved in the presence of LDL. Motility of semen cryopreserved in LDL was analyzed and compared to semen cryopreserved with Tris-citric acid-glucose (TCG) and Tris-citric acid-fructose (TCF), two basic freezing extenders containing egg yolk. Similarly, acrosome and plasma membrane integrity were also evaluated and compared to semen cryopreserved with TCG and TCF. Analysis of sperm quality after freeze-thaw showed that the motility, acrosome and plasma membrane integrity were improved with LDL in the extender, as compared to the TCG and TCF. The highest post-thaw integrity of acrosome and plasma membrane and motility were obtained with 9% LDL (w/v). Consequently, the optimum LDL concentration in the extender was 9%. It is also suggested that the concentration of LDL addition is important for the effect on boar sperm protection during freezing and thawing. The percentage of motile spermatozoa was significantly higher after freezing in 9% LDL than in TCG and TCF 54.4% versus 30.4% and 30.1% (p<0.05), respectively. The integrity of acrosome and plasma membrane were also significantly higher at 70.3% and 50.5% respectively with semen frozen in 9% LDL extender compared to TCG at 37.8% and 30.3% and TCF at 36.4% and 29.9%, respectively (p<0.05),. In conclusion, we propose that extender containing LDL extracted from hen egg yolk could be used as a cryoprotective media with a better efficiency than TCG and TCF. LDL improved boar semen quality, allowing better spermatozoa motility, acrosome and plasma membrane integrity after the freeze-thaw process. Furthermore, we found out that the extender with 9% LDL concentration significantly enhanced motility, acrosome and plasma membrane integrity of boar sperm after freezing and thawing.

• Korean Chemical Engineering Research
• /
• v.54 no.6
• /
• pp.854-862
• /
• 2016

As the demand for a clean energy to replace fossil fuel being depleted increases, hydrogen energy is considered as a promising candidate for future energy source. Water electrolysis which produces hydrogen has high energy efficiency and stability but still has a large overpotential for oxygen evolution reaction (OER). In this study, $Co_3O_4$ catalysts with different morphology were prepared by spray pyrolysis from solutions which contain Co precursor and various organic additives (urea, sucrose, and citric acid), followed by post heat treatment. For the catalysts synthesized, X-ray diffraction (XRD) measurements were performed to identify their crystal structure. Morphology and surface shape of the catalysts were observed by scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Surface area and pore volume were examined by nitrogen adsortpion & desorption tests and X-ray photoelectron spectroscopy (XPS) was conducted to confirm nitrogen doping. Linear sweep voltammetry (LSV) was carried out to investigate OER activity of $Co_3O_4$ catalysts. As a result, bare-$Co_3O_4$ which has high surface area and small particle size determined by spray pyrolysis showed high activity toward OER.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.9
• /
• pp.1485-1489
• /
• 2005

The dropwort was fermented by steeping with brown sugar, fructose syrup or oligosaccharide at room temperature for 2 month, and then stored at cold room for 6 months. The dropwort extracts prepared with three different sugars showed more than $50^{\circ}$Brix, below pH 4.0 and about $0.7\%$ titratable acidity. The dropwort extract with brown sugar showed $1.6{\times}10^6$ viable cell counts and $21.2\%$ reducing sugar. Formation of $CO_2$ gas was superior to the dropwort fermented with brown sugar or oligosaccharide. The dropwort extract with fructose syrup indicated $9.0{\times}10^3$ viable cell counts and $50.1\%$ reducing sugar. Microorganism present in fermented dropwort extract was effectively pasteurized by the addition of $3\%$ citric acid and heat-treatment at $85^{\circ}C$ for 15 min, resulting in the less production of $CO_2$ gas. The dropwort extracts prepared with brownsugar, fructose syrup or oligosaccharide was suitable for the standardization that required for plant extract in Korea Food Codex.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.8
• /
• pp.1045-1050
• /
• 2006

Optimum operation condition for pilot scale of alkaline processing for fish muscle was investigated by measuring protein solubility, yield, texture, and water-holding capacity. Recovered protein yield was 33.2% for whole fish and 61.8% for minced muscle. Optimum homogenized speed and time, using industrial scale homogenizer, were 3,000 rpm and 5 min, respectively. Limited centrifugal force of continuous cylinder type was 4,000 rpm for recovering soluble protein, and 2,000 rpm for recovering precipitated proteins. The pH control agents such as citric acid, sodium phosphate and calcium oxide decreased the breaking force and deformation of recovered protein gel. The breaking force and deformation of the recovered proteins were high compared to conventional surimi. The breaking force and deformation were decreased by addition of salt, starch and bovine plasma proteins. Whiteness of recovered protein gel was lower than that of conventional surimi. Alkaline processing greatly decreased nitrogen content and chemical oxygen demand in waste water. The results suggest that alkaline processing has a potential as industrial production for recovering the proteins from fish muscle.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.1
• /
• pp.103-108
• /
• 2012

Nuruk is a fermented ingredient used for production of traditional Korean rice wine. In this study, quality characteristics of mixed-grain nuruk was made by brewing with different fungal strains was analyzed. Quality elements including enzyme activity and organic acids constituents were measured. The fermentation time of the nuruk did not make a significant difference in terms of its pH, but the acidity and amino acid content for nuruk made from a mixture of two fungal strains was higher than that seen with a single fungal strain. Overall, the enzyme activity for two fungal strain nuruk was higher than that observed for single fungal strain nuruk, with ${\alpha}$-amylase and acidic protease activity in the mixed strain nuruk observed to be more than twice that of the single strain. The major organic acids observed in the manufactured nuruk were identified as acetic, citric, formic, fumaric, lactic, malic and oxalic acids. The total amount of organic acids contained in the nuruk made with the two fungal strain was (2,116.3 mg%). The fungal strains used were A. kawachii SC60 nuruk (1,608.5 mg%) and A. oryzae RIB1353 nuruk (1,146.7 mg%).

• Korean Journal of Food Science and Technology
• /
• v.36 no.2
• /
• pp.226-232
• /
• 2004

Dilution concentration of watermelon juice, concentrations of added sugar, citric acid, and vitamin C, sterilization temperature and time, and natural color extracts were evaluated to determine optimum conditions for watermelon beverage production. Optimum dilution concentration of watermelon juice and optimum content of soluble solid were 40% and $12^{\circ}Brix$, respectively. Addition of 0.5 and 0.3 g/L or 1.0 and 0.3 g/L citric acid and vitamin C gave optimum sensory quality. Sterilization of watermelon beverage at above $70^{\circ}C$ decreased redness. Sterilization at $60^{\circ}C$ for 10 to 30 min or at $70^{\circ}C$ for 10 min achieved best sensory quality. Addition of 20 g/L raspberries gave best sensory quality among raspberries, omija, and borage. Hot water was better than alcohol for extraction of natural color. Ratio of extracts for optimum sensory quality was 7 : 3 for extract of 20 g raspberries/L : extract of 30 g omija/L.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.11
• /
• pp.1638-1648
• /
• 2016

This study was conducted to analyze the quality characteristics of kimchi in terms of garlic content (0~4.5%). Kimchi was made at $4^{\circ}C$ for 8 weeks, and pH, acidity, organic acid content, free sugar content, microbial counts, flavor pattern, and sensory characteristics were measured. The results show that kimchi containing garlic had a higher pH and lower acidity during fermentation than control kimchi without garlic. Principal component analysis enabled differentiation of the flavor pattern of kimchi according to fermentation period and garlic content. Addition of garlic to kimchi significantly decreased the numbers of total bacteria and lactic acid bacteria for 2 weeks after production. The numbers of total bacteria and lactic acid bacteria increased rapidly up to 2 weeks during fermentation and thereafter decreased gradually. Coliform counts were higher in the control than in kimchi containing garlic, whereas there was no detection after 4 weeks. Yeast and mold counts decreased significantly with increasing garlic content during the initial fermentation stage. Counts could not be detected in kimchi containing garlic. After 4 weeks, counts could not be detected in kimchi without garlic. Among kimchi with different garlic contents, fermentation was slower in kimchi with high garlic content; scores for off-odor and off-note taste were lower as well.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.54 no.2
• /
• pp.172-180
• /
• 2009

This study was carried out to compare the physicochemical characteristics and sensory quality of Sogokju (Korean traditional rice wine) prepared with waxy rice varieties. Among tested waxy rice varieties, highest protein contents (8.11%) was observed in cv. Sangjuchal, and highest whiteness and L-value were observed in cv. Hwaseonchal, while no significant differences in gelatinization temperature could be observed among tested varieties, and cv. Boseokchal and Sinseonchal exhibited higher breakdown viscosity compared to the others. The alcohol contents of Sogokju with waxy rice varieties ranges from 13.0 to 13.4%, and the brix degree and turbidity were within the range of 20.5 to 24.6 $^{\circ}Bx$, and 0.0344 to 0.0530, respectively. The highest L-value (6.90), b-value (l.45), pH (4.79), total acidity (0.8384%), and glucose content (10.843 g/100 ml) could be observed in Sogokju made with cv. Sangjuchal. The organic acids such as succinic acid, malic acid, citric acid and oxalic acid could be detected in Sogokju. Although no variety-dependant differences in appearance, aroma, and taste could be found in sensory evaluation, Sogokju made with cvs. Sinseonchal, Haepyeongchal, and Hwaseonchal showed higher overall quality than Sogokju made with cv. Dongjinchal, which is most widely used for Sogokju used for Sogokju production nowadays.

• Journal of Microbiology and Biotechnology
• /
• v.8 no.6
• /
• pp.606-612
• /
• 1998

A microbial flocculant-producing gram-positive bacterium, strain TE11, was isolated from soil samples, and was identified as Bacillus subtilis by using the Midi system, the Biolog system, 16S rDNA sequence analysis, and some physiological and morphological characteristics. The maximum flocculant capsular biopolymer of TE11 strain (BCP, 4.9mg/ml) was obtained when it was grown in GA broth medium containing 3% glutamic acid, 2% glycerol, 0.5% citric acid, 0.5% $NH_4$Cl, 0.05% $MgSO_4.7H_2O,\; 0.05%\;K_2HPO_4\;,\; and\; 0.004%\; FeC1_3. 6H_2O,\; pH 7.2,\; at\; 30^{\circ}C$ for 70 h with shaking. When glycerol was used as an additional carbon source in the GA medium, TE11 produced only flocculant BCP without any by-product. The flocculant (BCP) was found to aggregate suspended kaolin and activated charcoal powder without cations, and its flocculating activity was significantly enhanced by the addition of bivalent cations such as $Ca^{2＋}.Zn^{2},\; and\; Mn^{2＋}$. The flocculation activity by addition of $Ca^{2+}$ was high in an acidic pH 4.0. In the case of $Zn^{2＋}$, high flocculating activity remained without significant loss in the broad range of pH 4.0 to 9.0.

• Korean Journal of Pharmacognosy
• /
• v.46 no.4
• /
• pp.334-341
• /
• 2015

HAE series (HAE 01 - 06), are the mixtures of medicinal plants; Lonicerae Folium et Caulis (Lonicera japonica), Scutellariae Radix (Scutellaria baicalensis), Adenophorae Radix (Adenophora triphylla var. japonica), Polygonati Oddorati Rhizoma (Polygonatum odoratum var. pluriflorum), Platycodi Radix (Platycodon grandiflorum), Liriopis seu Ophiopogonis Tuber (Liriope platyphylla). HAE 06 showed the significant antitussive effect in HAE series. HAE 04, 05, and 06 increased the effect of expectorant measured by secretion of phenol red in rats. All tested HAE series were observed to have the anti-oxidant activity determined by the scavenging activity. HAE 01, 03 and 06 were significantly reduced the production of nitric oxide (NO) and tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) increased by LPS. HAE 06 was selected based on the results and done further experiments. HAE 06 inhibited the number of coughing induced by citric acid in dose dependent manner. HAE 06 effectively increased the effect of expectorant. HAE 06 exhibited anti-inflammatory effects by inhibiting the production of NO and TNF-${\alpha}$. In addition, HAE 06 significantly suppressed inducible Cyclooxygenase-2 (COX-2). Especially HAE 06 has the highest effect in alleviating the respiratory symptoms. Moreover, the enhancement antioxidant activity and reduction inflammation partly were attributed to it. HAE 06 may become the promising candidate for the treatment of respiratory symptom in the future.