• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.794-802
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• 1998

This study was conducted to investigate the effects of antioxidants on lipid oxidation in uncooked ground pork which was treated with ${\alpha}-tocopherol$, GFSE (grapefruit seed extract), carnosine and rosemary, respectively. The ground pork samples were uncooked and cooked during 10 days of storage at $4{\pm}1^{\circ}C$, respectively. The lipid oxidation and fatty acids composition were analyzed for over a periods of storage day. From the results mentioned above, antioxidative activity on lipid oxidation of uncooked ground pork appeared to be in order of carnosine > rosemary > ${\alpha}-tocopherol$ > GFSE. It would not be problem that addition of carnosine in uncooked ground of resulted in an increase of pH because the high pH could be advantageous on processing of meat. Antioxidative activity on lipid oxidation of cooked ground pork appeared to be in order of carnosine > rosemary > ${\alpha}-tocopherol$ > GFSE. Although the antioxidants were not lost their antioxidative }ctivities after cooking, their antioxidative activities in cooked ground pork were not higher than that of uncooked ground pork. That addition of carnosine increased the pH of cooked ground pork, too.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.889-899
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• 2017

To investigate the quality characteristics of domestic $ros{\acute{e}}$ wines marketed in Korea, 11 kinds of wines were purchased at the Korea Wine Festival in 2016. The color, physiological activity, aroma component and sensory evaluations were conducted. The hue value of $ros{\acute{e}}$ wines ranged from 0.592 to 1.990, with the Ro7 of Delaware having the highest value. The brightness of $ros{\acute{e}}$ wines ranged from 42.96 to 94.99, the redness from 3.20 to 59.37, and the yellowness from 8.43 to 24.83. Of the 11 $ros{\acute{e}}$ wines evaluated, 1 was a dry wine and 10 were sweet wines. The average sugar content of the sweet wines was 73.89 mg/mL. Among the organic acid contents, malic acid ranged from 0.214 to 2.903 mg/mL, and lactic acid content ranged from 0 to 3.423 mg/mL. Malolactic fermentation differed, depending on the source. The total polyphenol content of $ros{\acute{e}}$ wines ranged from 50.55 to 99.55 mg%, the anthocyanin content was 2.12 to 213.30 mg/L, and the DPPH radical scavenging activity of $ros{\acute{e}}$ wines was between 73.75 to 90.41%. A total of 41 volatile components were detected, including 7 alcohols, 22 esters, 4 terpenes, 3 acids and 5 other compounds. Of these, 9 compounds had odor activity value(OAV) greater than 1; these were identified as 1-propanol (alcohol, pungent), 3-methyl-1-butanol (harsh, nail polish), ethyl butanoate (strawberry, lactic), isopentyl acetate (fresh, banana), ethyl hexanoate (green apple, fruity), ethyl octanoate (pineapple, pear, floral), ethyl decanoate (fruity, fatty, pleasant), linalool (flower, lavender) and limonene (lemone, orange). As a result of the sensory evaluation, the Ro5 wine made from Campbell Early grape, and having a good color, flavor and taste, was the most preferred.

• Journal of Nutrition and Health
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• v.23 no.6
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• pp.408-417
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• 1990

To compare the hypolipidemic effect of n6 linoleic acid n3 $\alpha$-linolenic acid and n3 eicosapentaenoic acid plus docosahexaenoic acid, male Sprague Dawley rats weighing about 450g were fed the experimental diets for 6 weeks which composed of fat at 15%(W/W) level and were different only in dietary PUFA. Dietary fat was corn oil, perilla oil, and fish oil concentrate as a source of n6 linoleic acid, n3 $\alpha$-linolenic acid, and n3 eicosapentaenoic acid+docosahexaenoic acid, respectively. Plasma total Chol and HDL-chol levels were significantly-lower in fish oil group than in corn oil and erilla oil groups. Plasma cholesterol lowering effect of PUFa was in the order of n3 EPA+DHA>n3 $\alpha$-linolenic acid>n6 linoleic acid. Plasma TG was significantly lower in both fish oil and perilla oil groups than in corn oil group. Plasma TG-lowering effect was greater by n3 PUFA (EPA+DHA, $\alpha$-linolenic acid) than by n6 PUFA(linoleic acid). However, there were no significant effects on lipoprotein pattern hemolysis, and the levels of tocopherol and malondialdehyde in plasma and RBC by difference dietary fat with sufficient tocopherol supplement. Liver superoxide dismutase activity was significantly increased in proportion to the degree of fat unsaturation, thereby resulted in the lower level of MDA in fish oil group. In conclusion, fish oil and perilla oil rich in n3 PUFA may have important nutritional applications in the prevention and treatment of atherosclerotic disease.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.4
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• pp.516-522
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• 1998

An Actinomycetes strain, MSA-1, containing antimicrobial component was isolated from the black sponge, Halichondzia okadai, and was identified to a genus level by morphological and chemotaxonornic methods. The gray colored spores were oval type with smooth surface and formed flexibilis spore chains. The cell wall of this strain was type I containing D-aminopimellic acid (D-DAP) and no specific sugar was detected. Phospholipid of the cell membrane was PII type including phophoethanolamine and the major fatty acids of total lipid were branched anteiso-15 : 0, iso-16 : 0, 16 : 0 and iso-17 ; 0. From these results and other characteristics described in the Bergey's Manual, this strain was identificated as a Streptomyces sp. Meanwhile, 10mg of pale yellow colored antimicreobial component was isolated by HPLC method from the cultured Streptomyces sp. (70g of cryophillized mycellis). By crystallographyc analysis, HIRESMS and NMR assignment, the antimicrobial component produced from the strain MSA-1 was elucidated as the staurosporine (indolo[2,3-a]carbazole alkaloid).

• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.2
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• pp.119-126
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• 2016

Skin is the largest organ that protects the body from the external environmental factors such as smog, cigarette smoke, UV. Protective skin barrier is composed with keratinizational keratinocytes and intercellular lipids such as ceramides, cholesterols and fatty acids combined by the lamellar liquid crystal structure. In this research, we confirmed that the Jeju wild ginseng (JWG) extracts dose-dependently increased the expression of serine-palmitoyltransferase (SPT) protein which is associated with ceramide biosynthesis. In addition, emulsion containing 5% JWG extract was applied on skin of human volunteers for 2 weeks and then significantly reduced transepidermal water loss (TEWL) compared to that of control group. As a results, JWG extract increased the biosynthesis of ceramides that is the key components of the skin lipid through enhancing expression of SPT. In addition, JWG extract reduced TEWL resulting in improvement of skin barrier function. In this context, we suggest that JWG extract could be used as a skin barrier enhancer and moisturing agents in cosmetic fileds.

• Food Science and Preservation
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• v.16 no.4
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• pp.534-540
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• 2009

To decrease human intake of animal fats, changes in the physicochemical characteristics of pork loins prepared by different cooking methods (boiling, steaming, baking, and frying) were investigated. The moisture content of the cooked meat decreased with all methods, and the crude lipid content decreased with all methods except frying. The cooking loss and the moisture drain rate of the cooked meats were greatest during frying, whereas the lipid drain rate was greatest with steaming. The pH value increased during all cooking processes tested. The acid value and refraction index of meat fat markedly increased by steaming and frying, respectively. The hardness, gumminess, chewiness, and cohesiveness of the meat increased notably during frying. The springiness decreased by both boiling and steaming, but rarely by baking or frying. The CIE $L^{\ast}$ (lightness) value markedly increased by both boiling and steaming, and the CIE $a^{\ast}$ (redness) value decreased notably during both boiling and steaming. The CIE $b^{\ast}$ (yellowness) value increased by both baking and frying, but usually did not increase with either boiling or steaming. The composition of fatty acids was not significantly affected by any cooking methods except frying.

• Journal of Life Science
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• v.31 no.7
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• pp.677-685
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• 2021

Cannabis sativa L. belongs to the Cannabaceae family and is an annual herbaceous flowing plant. The plants can be classified into narcotic marijuana and nonnarcotic hemp. Different parts of C. sativa L. have been used as food, medicine, cosmetics, fiber and textile. However, the use of leaf, flower, and seed of C. sativa L was forbidden in Korea in January 1977 as a result of the Cannabis Control Act due to the narcotic properties. The plant's mature stems have limited uses for the production of fiber and sheets. Recently, various cannabinoids, terpenes and essential fatty acids were identified from C. sativa L., and their safety and useful bio-activities, such as neuroprotective, anti-inflammation, antithrombosis, antiepileptic, and antimicrobial activities, and the relief of pain, have been highlighted. Furthermore, the process of reduction of tetrahydrocannabinol, a representative narcotic compound, and the isolation of cannabidiol, a nonnarcotic active compound in C. sativa L., have been determined. These findings resulted in the legalization of C. sativa L. in Korea for medical use in December 2018 and the exclusion of C. sativa L. from the narcotic list of the UN Commission on Narcotics Drugs (UNCND) in December 2020. Therefore, developments of various high-value added products have commenced worldwide. Additionally, in 2021, the Korean government deregulated special zones based on hemp. In this study, the current status and the prospect of the hemp industry, as well as essential techniques for developing new hemp products, are provided for the activation of the Korea Green-Rush.

• Korean Journal of Breeding Science
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• v.42 no.5
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• pp.463-469
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• 2010

Rice is a staple food for more than 50% of the world's population. Embryo comprises only 2 to 3% of the weight distribution of the entire pericarp but has higher concentration of vitamins, proteins, and essential fatty acids than the other parts of grains. Moreover, ${\alpha}$-tocoperol, ${\gamma}$-oryzanol, phytic acid and ${\gamma}$-aminobutric acid that have nutraceutical value are abundant. Increasing the volume of embryo assures the fortification of nutritional value of rice grain. We developed new black waxy giant embryo rice, Milyang 263 by crossing Josaengheugchal, a black waxy rice variety, and $ge^t$, a giant embryo mutant generated by tissue culture. The nutrient contents and physical properties of Milyang 263 were compared with several giant embryo mutants and normal embryo rice varieties. Changes in the nutrient properties after germination were also observed. Results indicated that this new black waxy giant embryo rice, Milyang 263, offers a promising source for improving nutritional quality of rice especially anthocyanin, essential minerals, and GABA.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.3
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• pp.209-223
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• 2019

This study was conducted to investigate nutrition characteristics of the following major commercially available dried fish (MCDF) in South Korea: plain-dried fish [nogari (PD-N), Alaska pollock (PD-AP), red tongue sole (PD-RTS), and young tidepool gunnel (PD-YTG)], salt-dried fish [(yellow corvina (SD-YC) and red tilefish (SD-RT)], four types of boiled-dried anchovy of different sizes (BD-As), and freeze-dried fish [Pacific saury (FD-PS), Alaska pollock (FD-AP), and Katsuobushi]. The energy content of the MCDF ranged from 103.0 to 420.5 kcal per 100 g. The MCDF in nutritional and functional properties of minerals were SD-RT and Katsuobushi in calcium; none in phosphorus, sodium, or zinc; Katsuobushi in potassium and magnesium; PD-AP, SD-YC, and SD-RT in iron, PD-AP, PD-RTS, SD-YC, and SD-RT in copper; and PD-N, PD-AP, PD-RTS, SD-YC, SD-RT, FD-PS, FD-AP and Katsuobushi in manganese. The total amino acid content of the MCDF ranged from 15.85 to 71.96 g per 100 g; the major amino acids were glutamic acid, aspartic acid, lysine, and leucine. The fatty acid content of the MCDF ranged from 0.81 to 2.93 g per 100 g. The MCFSP expected in nutritional and functional properties of vitamins were PD-N, PD-RTS, FD-PS, FD-AP, and Katsuobushi in riboflavin; PD-N, PD-AP, PD-YTG, BD-As, FD-PS, FD-AP, and Katsuobushi in niacin; PD-N, PD-RTS, SD-YC, and BD-As in vitamin A; and PD-AP, PD-YTG, SD-YC, and FD-AP in vitamin E.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.1
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• pp.63-71
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• 2019

Objective: The aim of the study was to investigate the effect of zinc-bearing palygorskite (Zn-Pal) on rumen fermentation by in vitro gas-production system. Methods: In trial, 90 incubators were evenly divided into five groups: control (0% Zn-Pal), treatment I (0.2% Zn-Pal), treatment II (0.4% Zn-Pal), treatment III (0.6% Zn-Pal), and treatment IV (0.8% Zn-Pal). The contents of zinc for treatments were 0, 49, 98, 147, 196 mg/kg, respectively. The main chemical composition and microstructure of Zn-Pal was investigated by X-ray diffraction. The physicochemical features were evaluated by Zeta potential analysis, cation-exchange capacity, ethylene blue absorption and specific surface area (the Brunauer-Emmett-Teller method). In vitro gas production (GP) was recorded at 3, 6, 9, 12, 18, 24, 36, 48, 60, and 72 h incubation. Incubation was stopped at 0, 6, 12, 24, 48, and 72 h and the inoculants were tested for pH, microbial protein yield (MCP), $NH_3-N$, volatile fatty acids (VFAs), lipopolysaccharide (LPS). Results: The results showed that the GP in the treatment groups was not significantly different from the control groups (p>0.05). Compared to the control group, pH was higher at 24 h, 48 h (p<0.05), and 72 h (p<0.01) (range 6 to 7). The concentration of $NH_3-N$ in the three treatment groups was higher than in the control group at 24 h (p<0.01), meanwhile, it was lower at 48 h and 72 h (p<0.01), except in the treatment IV. The concentration of MCP in treatment I group was higher than in the control at 48 h (p<0.01). Compared with control, the LPS concentration in treatment III became lower at 12 h (p<0.05). Total VFAs in treatments were higher than in the control at 24 h, 48 h (p<0.05). Conclusion: These results suggest that the addition of Zn-Pal can improve the rumen fermentation, especially when adding 0.2% Zn-Pal.