• Food Science and Preservation
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• v.17 no.2
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• pp.174-181
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• 2010

The yeast strains used for fermentation are known to influence the qualities of wine. We investigated the effects of fermentation using different yeast strains on the properties of wine produced from 'Hayward' kiwifruit (Actinidia deliciosa). The physicochemical characteristics of wine produced using various yeast strains for fermentation were also analyzed. Saccharomyces cerevisiae Gervin No.5 strain (GVN), S. bayanus Lavin strain EC1118 (EC1118), and S. cerevisiae Red star Davis No. 796 (No.796) are commercial dry yeast strains selected for optimization of fermentation. Although the soluble solid contents of samples fermented by all three yeast strains decreased by a similar extent, the levels of alcohol production differed, particularly during the first week of fermentation. Use of the GVN strain resulted in the highest alcohol concentration (13.8%, v/v), whereas fermentation with No.796 and EC1118 strains yielded alcohol contents of 13.0% and 12.5% (both v/v), respectively. Upon sensory evaluation, GVN-fermented wine had a strong taste and bitterness, with high acid and alcohol contents. Wine fermented using No.796 had a chemical profile similar to that of GVN-fermented product, but the taste remained sweet, consistent with the lower alcohol content. EC1118-fermented wine was soft and sweet in taste, high in flavor, and had a low alcohol content. Total phenolic levels and antioxidant activities in wine fermented by EC1118 were significantly higher than in wines prepared using No.796 or GVN. When previously described characteristics were additionally considered, EC1118 was selected as an optimum strain for further study. In conclusion, fermentation of kiwifruit using different yeast strains yielded wines with distinct characteristics. The yeast strain EC1118 had the most desirable properties, and is considered suitable for kiwifruit fermentation. Valuable attributes of wine fermented by this yeast include overall sensory acceptance, an appropriate level of total phenolics, and good antioxidant activity.

• Journal of Environmental Science International
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• v.11 no.5
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• pp.419-436
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• 2002

The current paper reports on the enhancement of O$_3$, CO, NO$_2$, and aerosols during the Asian dust event that occurred over Korea on 1 May 1999. To confirm the origin and net flux of the O$_3$, CO, NO$_2$, and aerosols, the meteorological parameters of the weather conditions were investigated using Mesoscale Meteorological Model 5(MM5) and the TOMS total ozone and aerosol index, the back trajectory was identified using the Hybrid Single-Particle Lagrangian Integrated Trajectory Model(HYSPLIT), and the ozone and ozone precursor concentrations were determined using the Urban Ashed Model(UAM). In the presence of sufficiently large concentrations of NO$\sub$x/, the oxidation of CO led to O$_3$ formation with OH, HO$_2$, NO, and NO$_2$ acting as catalysts. The sudden enhancement of O$_3$, CO, NO$_2$ and aerosols was also found to be associated with a deepening cut-off low connected with a surface cyclone and surface anticyclone located to the south of Korea during the Asian dust event. The wave pattern of the upper trough/cut-off low and total ozone level remained stationary when they came into contact with a surface cyclone during the Asian dust event. A typical example of a stratosphere-troposphere exchange(STE) of ozone was demonstrated by tropopause folding due to the jet stream. As such, the secondary maxima of ozone above 80 ppbv that occurred at night in Busan, Korea on 1 May 2001 were considered to result from vertical mixing and advection from a free troposphere-boundary layer exchange in connection with an STE in the upper troposphere. Whereas the sudden enhancement of ozone above 100 ppbv during the day was explained by the catalytic reaction of ozone precursors and transport of ozone from a slow-moving anticyclone area that included a high level of ozone and its precursors coming from China to the south of Korea. The aerosols identified in the free troposphere over Busan, Korea on 1 May 1999 originated from the Taklamakan and Gobi deserts across the Yellow River. In particular, the 1000m profile indicated that the source of the air parcels was from an anticyclone located to the south of Korea. The net flux due to the first invasion of ozone between 0000 LST and 0600 LST on 1 May 1999 agreed with the observed ground-based background concentration of ozone. From 0600 LST to 1200 LST, the net flux of the second invasion of ozone was twice as much as the day before. In this case, a change in the horizontal wind direction may have been responsible for the ozone increase.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.47-51
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• 2009

The purpose of this study was to investigate the effects of vitamin C supplementation and yoga practice on total antioxidant status (TEAC), lipid peroxidation, and blood lipid profiles of middle-aged women. Thirty two women ($53.34{\pm}5.08$ years old) in B city volunteered and the signed consents were received before the study. Experimental groups were normal (n=8), vitamin C intake group (n=8), yoga group (n=8), and vitamin C intake with yoga group (n=8). Total experimental period was 12 weeks. Yoga group practiced yoga 3 times a week for 12 weeks with intensity of RPE $13{\sim}15$. Each practice was 60 minutes. Vt. C group was instructed to take 1 g of Vt. C every day after dinner meal. Changes in TEAC after 12 weeks were 28.23% for the normal group, 30% for Vt. C group, 26.58% for yoga group, and 43.66% for Vt. C with yoga group; the increases in TEAC among groups were not significantly different. Serum malondialehyde (MDA) concentration of the normal group increased by 10% during 12 weeks of experiment while that for the Vt. C, yoga, and Vt. C with yoga group were significantly decreased by 25%, 32.14%, and 33.87%, respectively (p<0.05) compared with the normal group. Neither yoga, Vt. C supplementation nor combined program for 12 weeks were effective enough to change the serum lipid profiles compared with the normal group. In conclusion, Vitamin C supplementation or regular yoga practice seems to have health promoting effects of retarding the oxidative stress by decreasing lipid peroxidation in middle-aged woman.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.596-602
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• 2014

We investigate the quality characteristics and free radical scavenging ability of yanggaeng prepared with different amounts of grape juice (GJ). GJ was incorporated into yanggaeng at different levels (containing 50, 100, 150, and 200 g of GJ in yanggaeng, respectively) based on the total weight of water. Sugar contents showed a significant increase; however, pH showed a decrease with increasing levels of GJ. In terms of color, lightness and yellowness decreased significantly but redness increased with increasing levels of GJ. In a texture profile analysis, hardness were increased; however, springiness, cohesiveness, gumminess, and chewiness decreased with increasing levels of GJ. Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity increased significantly as the GJ concentration increased in the formulation. The sensory evaluation indicated that yanggaeng containing the 150 g level of GJ showed the best preference in terms of color, taste, texture, flavor, and overall acceptance. These results suggest that grape juice may be a useful ingredient in yanggaeng to improve quality and antioxidant potential.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.43-54
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• 2011

Job's tears (Coixlachryma-jobi L.) and Chungkukjang (soybean-fermented food) were abundant source of phenolic compounds. In this study, almond cookies were prepared with different concentration(5%, 10%, 15%), of Job's tears Chungkukjang powder. The total phenolic contents were measured by the Folin-Ciocalteu method, total flavonoids contents were measured, and antioxidant activities were evaluated by DPPH assay. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of Job's tears Chungkukjang almond cookies (r=0.867, r=0.647). In addition, the quality characteristics of the Job's tears Chungkukjang almond cookies were estimated based on the bulk density and pH of the dough, spread factor, color, texture profile analysis, proximate composition, and sensory evaluations. The spread factor, hardness, a value and b value, total polyphenolic contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing content of Job's tears Chungkukjang powder (p<0.01), whereas the L values of the cookies decreased with the increasing Job's tears Chungkukjang powder content (p<0.05). The acceptability scores for the 5-15% Job's tears Chungkukjang almond cookie groups were ranked higher than those of the other groups in appearance, texture, and overall preference. The results of this study were shown that Job's tears Chungkukjang powder was a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.668-673
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• 2006

The effects of Acanthopanacis cortex water extract on allergic contact dermatitis (ACD) in Sprague-Dawley male rats treated with 2.5% 1-chloro-2,4-dinitrochlorobenzene (DNCB) on the dorsal skin were evaluated. The concentration of TBARS in plasma and liver was increased in ACD rats and was significantly decreased in Acanthopanacis cortex fed group (ACFG) compared to CG (control group). Serum Ig E level was significantly increased in CG compared to normal group, while that of ACFG was significantly decreased. The epidermal thickness of CG was significantly increased compared to that of normal group, while that of ACFG was significantly decreased compared to that of CG These results indicated that the Acanthopanacis cortex water extract administration improved lipid preoxidation, antioxidative activity, serum Ig E level and epidermal thickness in rats with ACD.

• Korean Journal of Veterinary Research
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• v.34 no.4
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• pp.881-890
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• 1994

Skim milk progesterone($P_4$) profiles in 74 dairy cows were determind to monitor postpartum ovarian activity by radioimmunoassay. Milk samples were collected from each cow every 5 days from 10 to 90 days postpartum. Signs of estrus were observed twice daily, and status of the ovaries and uterus were examined every 10 days by rectal palpation. Results are summarized as follows: 1. Cows were categorized into five types by the change of skim milk $P_4$ profiles; Type I(normal) : Cyclic changes of skim milk $P_4$ profiles appeared within 20 days postpartum(12 cows, 16.2%), Type II(cycle delayed) : Cyclic changes of skim milk $P_4$ profiles appeared from 21 to 60 days postpartum(39 cows, 52.7%), Type III(cycle ceased with low $P_4$) : Onset of the estrous cycle within 20 days postpartum but ceased later with low levels of $P_4$ (7cows, 9.5%), Type IV(cycle ceased with high $P_4$) : Onset of the estrous cycle within 20 days postpartum but ceased later with high levels(>3.0 ng/ml) of skim milk $P_4$ (4 cows, 5.4%), Type V(acyclicity) : Skim milk $P_4$ concentration remained low(<1.0 ng/ml) until 80 days postpartum(12 cows, 16.2%). 2. Out of the 17 cows classified as the Type III and Type V by skim milk $P_4$ profiles, 13 cows had inactive ovaries and remaining 6 cows had single or multiple follicular cysts in their ovaries by rectal palpation. All 4 cows of Type IV had a persistent corpus luteum in their ovaries. 3. Approximately eighty percent of the cows had begun ovarian activity by 60 days postpartum and 90.6% by 90 days by skim milk $P_4$ profiles, but only 39.2% by 60 days and 71.7% by 90 days had shown visible estrus signs. The mean days from parturition to the first, second and third ovulations determined by skim milk $P_4$ profiles was $28.0{\pm}11.0$, $46.4{\pm}13.3$ and $66.4{\pm}11.5$ days and the visible estrus signs were 9.3%, 38.1%, and 48.6%, respectively. The mean days from parturition to the first visible estrus was $57.2{\pm}15.9$ days. These results indicated that milk $P_4$ profile of each Types by radioimmunoassay can be utilized for monitoring postpartum ovarian and would be useful for the early detection of ovarian dysfunction in dairy cow.

• Journal of Sericultural and Entomological Science
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• v.41 no.1
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• pp.9-13
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• 1999

The experiment was carried out to investigate the absorption profile of blood glucose in mice administered to silkworm powder MeOH extract. The mice was injected to oral load of maltose, sucrose and lactose(2 g/kg) and silkworm powder MeOH extract at the same time. After injecting the sample, blood glucose concentration was measured at 0, 30, 60, 120, 180 and 240 minutes. Blood glucose lowering effect of silkworm powder for loading maltose was 69% in postprandial 30 minutes. After the postprandial 60 minutes, the glucose was absorbed slowly. Total amount of blood glucose absorption in mice administered to maltose were 560.7 mg/dl during 240 minutes. That of silkworm powder MeOH extract marked 534.7 mg/dl. Total amount of blood glucose from oral loading sucrose reached to 508.9 mg/dl. That of loading silkworm powder MeOH extract were 468.8. But, silkworm powder was not inhibited lactose absorption. As a above results, silkworm powder inhibits the transient rising of blood glucose after postprandial 30 minuts through inhibition of ${\alpha}$-glucosidases. In case of starvation silkworm powder don't promote the hypoglycemia. In addition, silkworm powder induces the delay absorption of glucose without loss of it.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.242-253
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• 2020

Currently, there is a growing interest among consumers in selecting healthier meat with a greater proportion of essential fatty acids (FA). This experiment was conducted to evaluate the role of different ratios of dietary n-6:n-3 on growth performance, FA profile of longissimus dorsi (LD), relative gene expression of cytokines, meat quality, and blood parameters in finishing pigs. A total of 108 finishing pigs was randomly allotted to three treatments including a control (basal diet) and low ratios (4:1 and 2:1) of n-6:n-3. The 4:1 and 2:1 diets decreased the overall stearic acid in LD. There were reductions in the content of stearic acid, palmitoleic acid, total saturated acid, and n-6:n-3 ratio of LD in pigs fed 4:1 and 2:1 diet compared with the control diet. The 4:1 and 2:1 diets increased the concentration of α-Linolenic acid and polyunsaturated FA in the LD of pigs. Acetyl-CoA carboxylase enzyme gene was down-regulated in pigs fed 2:1 diet compared with finishing pigs fed the control or 4:1 diets. The relative expression of hormone-sensitive lipase was increased in pigs fed 2:1 and 4:1 ratio diets. Lower total cholesterol of plasma was observed in finishing pigs fed 2:1 and 4:1 diets. The cooking loss ratio of meat was lower in pigs fed the 2:1 and 4:1 diets compared with the control diet. Pigs fed the 4:1 and 2:1 diets had greater final body weight. In conclusion, the 2:1 and 4:1 diets have the potential to increase the meat quality and growth performance of pigs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1220-1226
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• 2013

The objective of this study is to investigate the quality characteristics and antioxidant activities of yanggaeng prepared with different amounts of aronia juice. Aronia juice was incorporated into yanggaeng at different levels (containing 50, 100, and 150 g of aronia juice in AJ 50, AJ 100, and AJ 150, respectively) based on the total weight of water. Total acidity and sugar contents showed a significant increase, however, pH showed a decrease with increasing levels of aronia juice. Hardness also showed an increase with increasing levels of aronia juice. Regarding texture profile analysis, hardness, springiness, and chewiness of yanggaeng were increased, however, cohesiveness was similar compared to the control and aronia juice added treatments. In chromaticity determination, L and b values showed a decrease, however, a value increased with increasing levels of aronia juice. The total polyphenols, flavonoids, and anthocyanin contents were increased proportionally with increasing levels of aronia juice. Antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than those of control and increased proportionally according to the concentration of aronia juice. The sensory evaluation indicated that AJ 100 showed the best preference in color, taste, texture, flavor, and overall acceptance. These results suggest that aronia juice may be a useful ingredient in yanggaeng for improvement of quality and antioxidant potential.