• Asian-Australasian Journal of Animal Sciences
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• v.14 no.9
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• pp.1299-1303
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• 2001

For the Exp. 1, a total of fifty four crossbred [(Duroc Yorkshire)${\times}$Landrace] pigs ($77.67{\pm}1.42kg$ average initial BW) were used in a 41-d growth assay to determine the effects of yucca extract supplementation on growth performance, nutrient digestibility and serum characteristics of finishing pigs. Dietary treatments included 1) Control (basal diet), 2) YE60 (basal diet+60 ppm yucca extract), 3) YE120 (basal diet+120 ppm yucca extract). Average daily gain was not improved by yucca extract supplementation during the whole experimental perid (d 0 to 41). Pigs fed control diet showed the best average daily gain. Pigs fed control and YE120 diets tended to increase average daily feed intake compared with pigs fed YE60 diet (quadratic effect, p<0.0001). Gain/feed with control treatment was significantly better than the YE groups (linear effect, p<0.071). However, there was no significant difference among levels of yucca extract (p>0.10). Apparent digestibility of dry matter in pigs fed yucca extract were greater than for pigs fed control diets (linear effect, p<0.017). Pigs fed YE120 tended to have higher digestibility of nitrogen than pigs fed the control diets (linear effect, p<0.019). There were no significant differences in Total-, HDL- and LDL-cholesterol concentrations of serum, and the blood urea nitrogen (BUN) concentrations in serum was not influenced by the yucca extract supplementation (p>0.10). For the Exp. 2, fifteen [(Duroc${\times}$Yorkshire)${\times}$Landrace] pigs ($25.00{\pm}0.50kg$ average initial BW) were used in a 30-d metabolism experiment to determine the effects of yucca extract supplementation on fecal ammonia gas production. Treatments were : 1) Control (basal diet); 2) YE (basal diet+150 ppm yucca extract); 3) BD (basal diet+100 ppm Bio-Dr; yucca extract+far infrared emitted materials). Fecal ammonia gas production differences between d 0 and d 30 were significantly reduced (p<0.05) by feeding BD compared to control and YE. Also, when pigs were fed the diet with YE tended to be decreased ammonia gas production compared to pigs fed the control diet without significant differences (p>0.05). There were no differences for DM and N digestibility among pigs fed the treatment diets. In conclusion, yucca and (or) far infrared radiological materials can be used to make environment-friendly diets for growing-finishing pigs without negative effects on growth performance and nutrient digestibility.

• Korean Journal of Agricultural Science
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• v.23 no.1
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• pp.70-79
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• 1996

Yogurts were prepared with skim milk powder added with jujube extract of 0%, 1%, 2%, 3%, 4%, 5%, respectively and fermented by mixed culture(Str. thermophilus, and Lac. bulgaricus). The fermented yogurts were evaluated for acid production(pH, titratable acidity), number of viable cell, change of sugars, sensory properties. 1. Addition of jujube extract increased acid production and decreased pH. Acid production was increased in proportion to concentration of jujube extracts added to milk and pH was decreased. 2. In yogurt fermentation, the lactic acid bacteria of yogurt added with jujube extract, increased in proportion to jujube extract concentration added to milk. 3. The viscosity was increased in proportion to concentration of jujube extract during 6 hrs. of fermentation. The viscosity of yogurt added with 4% and 5% jujube extract remarkably decreased for the first 12 hrs. Yogurt added with 5% jujube extract is lowest in its viscosity among the treatments. 4. The concentrations of glucose and fructose were higher in proportion of jujube extract add at 0 hrs. the concentration of lactose was decreased simultaneously, and those of galactose was increased in all the samples at 12 hrs. 5. The taste and odor of yogurt added with the jujube extract of 4% and 5%, respectively, were better than other samples. The color of control was better than other samples. The texture of control yogurt was better than orther samples, but was not clearly difference with the yogurts added with jujube extract of 4% and 5%. In the overall acceptability, the sensory scores of yogurt added with jujube extract of 3% and 4% were higher than other samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.458-463
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• 2007

This study was carried out to investigate potential use of Scutellaria bicalensis Georgi (SBG) as an ingredient for extending the shelf life of tofu. The spore of Bacillus sp. KN-4 was isolated from commercial tofu and inoculated to soybean milk to prepare artificially contaminated tofu. The contaminated tofu was stored in the presence of 0.05 and 1% of SBG extract at $25^{\circ}C$ for 72 hrs. The pH changes of contaminated tofu with SBG extract was slower than those of control during storage. The degree of pH change decreased as the concentration of SBG extract was increased from 0.05% to 0.1%. The change of titratable acidity of the tofu showed the same tendency as pH change during storage. Total cell number of the SBG extract added tofu was lower about $1{\sim}2$ log cycle (0.05% SBG extract) or $2{\sim}3$ log cycle (0.1% SBG extract) than that of control after storage for 12 hrs at $25^{\circ}C$. The color changes of the tofu did not show any difference with and without SBG during storage at $25^{\circ}C$. The strength and hardness of the tofu was improved by the addition of SBG extract. Especially, the strength and hardness of tofu in the Presence of 0.1% SBG extract did not change during storage time. The sensory Qualify of SBG extract added tofu was better than control in texture, but not in taste and color. The overall acceptability of the SBG extract added tofu was similar to control.

• Journal of Environmental Science International
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• v.27 no.12
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• pp.1305-1307
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• 2018

We investigate the effects of the immune function (HI titer) in broilers fed diets containing Hermetia illucens (H. illucens) peptide extract over a 40-day period. Twenty-four broiler chicks (Arbor Acres, 1 d old) were divided into four groups and fed different diets (control, 0.1%, 0.5%, and 1% H. illucens peptide extract). To evaluate HI titer, all broilers were vaccinated with H9H2 vaccine subcutaneously on the lateral thorax, according to the manufacturer's recommendations. Similar HI titer was observed with 1% H. illucens peptide extract treatment compared to the control after 40 days (p>0.01). Groups fed 0.5% H. illucens peptide extract demonstrated the most effective immune effects (p<0.01), followed by groups fed 0.1% H. illucens peptide extract. In conclusion, using 0.1% or 0.5% H. illucens peptide extract before or after vaccination improved HI titer immune function in broilers.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.678-684
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• 2012

The melanin pigment in human skin is a major defense mechanism against ultraviolet light to the skin, but darken skin color. Tyrosinase is mainly responsible for melanin biosynthesis (melanogenesis) in animals and enzymatic browning (melanosis) in plants. The purpose of this study was to optimize the fermented milk process for the melanin formation inhibition by using Lactobacillus plantarum M23 with tyrosinase inhibitory activity. We used 4-factor-3-level central composite design combining with response surface methodology. Yeast extract concentration (%, $X_1$), addition of grape (%, $X_2$), incubation temperature ($^{\circ}C$, $X_3$) and incubation time (h, $X_4$) was used as an independent factor, on the other hand, pH (pH, $Y_1$), overall palatability (score, $Y_2$) and tyrosinase inhibitory activity (%, $Y_3$) was used as a dependant factor. Based on the optimization for the highest tyrosinase inhibitory activity with pH 4.4, the expected data of pH, palatability and tyrosinase inhibitory activity with 14.8 h incubation at $37.1^{\circ}C$ by the addition of 0.127% of yeast extract, 2.95% of grape was 4.42, 7.06 and 86.65%, but the real data was 4.35, 6.86 and 84.05%, respectively. Based on the previous results, fermented milk using Lactobacillus plantarum M23 with the tyrosinase inhibitory activity could contribute for the whitening and antiaging of human skin.

• Journal of Korean Society of Forest Science
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• v.95 no.4
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• pp.453-458
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• 2006

To determine the properties for juice preperation of Black Omija (Schizandra nigra MAXIM.) and Omija (Schizandra chinensis BAILL.), yield of extraction, chromaticity and lightness, pH and soluble solid of the extract were investigated. When Schizandra nigra was extracted for 3 hr at $80^{\circ}C$ using 20% aqueous ethanol, the yield of extracts was highest. For the desirable chromaticity coordinates, the optimum extraction time and temperature of Schizandra nigra were 3 hr at $80^{\circ}C$. The lightness of the extract was low of the value when extraction time and temperature was long and high. The sugar content of the extract of Schizandra nigra was ranged between 2.0 and 2.6% Brix, which is lower than that of Schizandra chinensis. Although the pH of the extract from Schizandra nigra was a low in comparison with that of water extract the pH range was proper to maintain the stability of color of extract from the Schizandra chinensis.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.272-278
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• 2009

This study was carried out to evaluate the physicochemical characteristics of fermented milks containing mulberry leaf extract. The mulberry leaf extracts were added to fermented milk at $0{\sim}2.0%$. The pH, acidity, numbers of viable cells, chemical composition and color values of fermented milk preparation were analyzed, and these samples were subjected to a taste test panel. As the ratio of mulberry leaf extract increased, the pH value of the fermented milk decreased proportionally and acidities increased significantly. The numbers of viable cells was highest in the fermented milk sample containing 0.5% mulberry leaf extract. In the chemical composition analyses, increases in the concentration of mulberry leaf extract led to a significant increase in crude protein, crude fat, and crude ash contents and a significant decrease in lactose content. Ca, Mg and K in the fermented milk were also significantly increased with the addition of mulberry leaf extract. As mulberry leaf extract amount increased, the lightness and redness values decreased, while the yellowness value increased. From the sensory evaluation of the fermented milk containing mulberry leaf extract, color, taste, texture and overall acceptability of the fermented milk sample containing 1% mulberry leaf extract was found to be much better than those of the other groups.

• Textile Coloration and Finishing
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• v.16 no.6
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• pp.16-22
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• 2004

This study was carried out to investigate K/S values, surface color, the fastness to washing, bacteria reduction rate of the silk and cotton fabrics dyed with Rhus verniciflua extract under the various dyeing conditions. The optimum dyeing temperature, dyeing time, dyeing pH and repetition of the silk fabrics dyed with Rhus verniciflua extract were $l00^{\circ}C, 30min., pH 5, five times repetition respectively, but in the cotton fabrics, it were $60^{\circ}C . 30min., pH 7, one times repetition. It were colored orangish Yellow in the silk fabrics and colored bright yellow in the cotton fabrics dyed with Rhus verniciflua extract. Surface color(munsell value) was not changed by the mordanting agents but those of the silk showed high tone when mordanting with stannous chloride, and it was decolored and darked when mordanting with ferric sulfate. The fastness to washing in the silk fabrics dyed with mordanting agents improved in 4～5 grade, but the cotton fabrics were 3～4 grade, so washing fastness of the silk and cotton fabrics were significantly improved when washing with the neutral detergent. The bacteria reduction rate of the silk fabrics increased drastically by dyeing of Rhus verniciflua extract.

• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.349-355
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• 2003

Effects of extraction conditions, gamma-irradiation and storage conditions on bioactivities of Citrus (Citrus unshiu) peel extract were investigated. The Hunter color $L^{*}$- and $a^{*}$-values of the extract increased but $b^{*}$-value decreased with an increase in absorbed irradiation dose. DPPH radical scavenging, tyrosinase inhibition and nitrite scavenging activities were not affected by irradiation but reduced by increased storage time. Nitrite scavenging activity of the extract was the highest at pH 1.2 followed by pH 4.2 and 6.0 and not changed by storage. Results indicated that there is potential for using citrus peel byproducts as a bioactive ingredient, and that gamma irradiation brightens the color of the extract without adversely altering its biological activity.ity.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.52-58
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• 1988

This study has investigated the effect of Ganoderma lucidum water soluble extract on higher alcohol production of Saccharomyces cerevisiae. S. cerevisiae was inoculated in malt wort media which were added 0, 0.01, 0.1, 0.5 or 1.0% extracts of G. lucidum and fermented at $15^{\circ}C$ for 120 hours respectively. Some results about cell growth, changes of pH and sugarity and alcohol composition during fermentation are as follows; The cell growth of S. cerevisiae was remarkablely increased as G. lucidum extract was added into each step. It was increased to 1.2, 1.5, 1.9 times on added group of 0.1%, 0.5%, 1.0% G. lucidum extract than control group after the fermentation of 120 hours. Content of sugar was systematically low on step of addition of G. lucidum extract after the fermentation of 120 hours but pH was systematically high. The more the quantity of G. lucidum extract was added, the more total alcohol quantity were produced during fermentation. Especially higher alcohol content was more increased about 1.8 times on 1.0% group (219.9 ppm w/v) than on control group (117.26 ppm w/v) after the fermentation of 120 hours.