• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1808-1815
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• 2016

In this study, quality characteristics of three different kinds of Gat Kimchi, added with Cheonnyuncho fruit (C-fruit) water extract, Cheonnyuncho cladodes (C-cladodes) water extract, and without Cheonnyuncho water extract (control group), were investigated during storage for 80 days at $5{\pm}1^{\circ}C$. In terms of mineral content of Gat Kimchi, C-fruit group showed higher calcium and zinc contents than the control group, whereas Cheonnyuncho groups showed higher iron content, and C-cladodes showed higher potassium content than the control group. The pH was mostly higher in Cheonnyuncho groups than in the control group until 40 days of storage, whereas the pH of the C-cladodes group significantly decreased after 60 days. On the other hand, titratable acidity showed the reverse tendency during storage. Hunter's color L, a, and b values all increased during the storage period. The hardness value was significantly higher in Cheonnyuncho groups than in the control group after 40 days of storage, and hardness value of the C-fruit group was significantly higher than those of the other groups after 80 days of storage. In terms of sensory evaluation, there was no significant difference between the control group and Cheonnyuncho group during fermentation. As a result, the study suggests that addition of C-fruit extracts increase nutrition and function of Gat Kimchi during storage.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.62-71
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• 2010

The followings describes the result of making doenjang with added licorice (Glycyrrhiza uralensis) powder. and investigating its sensory characteristics and physicochemical quality. General preference was high at 20% salinity and 2% licorice (LD204), and 16% salinity and 2% licorice (LD162). The moisture content was unchanged in the control group, while it was reduced in LD204 and LD162 in the first week of fermentation, but showed little change after then. pHs were all in the range 5.90~5.97 on day 0, but decreased from 5.90 to 5.72 in the control group in the fifth week. LD204 changed from 5.95 on day 0to 5.42 in the first week, and then it gradually increased again and became 5.93 in the fifth week, which was similar to that of day 0. LD162 was 5.97 on day 0 and showed cyclic slight increases and decreases in the first week. It increased to 6.32 in the fifth week, which was higher than that of day 0 that is, its pH was higher than that of LD204. The acidity showed a difference right after it was made. In the control group, lactic acid content gradually increased from 0.16% on day 0 to the highest, 0.59%, in the fourth week. It slightly decreased in the fifth week. LD204 slowly increased from 0.25% on day 0 to a maximum, 0.50%, in the fourth week. It also slightly decreased in the fifth week, quite similarly to that of the control group. LD162, gradually increased from 0.22% on day 0 to the highest, 0.49, in the third week, and decreased after the fourth week. Salinity was 29.5%, 22.0%, and 18% in each of the control group, LD204, and LD162 on day 0 but increased to 34.0%, 29.0%, and 26.0% in the fifth week. Soluble solid was $32^{\circ}Brix$, $28^{\circ}Brix$, and $26^{\circ}Brix$ in each of the control group, LD204, and LD162 on day 0, but slightly increased to $40^{\circ}Brix$, $32^{\circ}Brix$, and $30^{\circ}Brix$ on the fifth day. It is thought that because of the sweetness of licorice, the higher-salinity doenjang earned a higher sensory test score than that of traditional doenjang. If its salinity is lowered a little, it could be used as a sauce, even possibly having medical effects as well.

• Journal of Nutrition and Health
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• v.43 no.6
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• pp.551-560
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• 2010

The study aim was to investigate the effects of three types of mulberry products on the blood glucose and lipid statuses and peroxidative state under diabetic condition. The three types were mulberry liquor prepared by adding 30% ethanol to the crushed fresh fruit, mulberry wine and vinegar by fermentation. For diet experiment the mulberry liquor (M-Liquor), wine (M-Wine), and vinegar (M-Vinegar) were prepared as powders by freeze-drying of the respective product and were added to the diet at the level of 1% and mulberry fruit powder (M-Powder) at the level of 5%. Sprague- Dawley female rats weighing $150{\pm}10\;g$ were randomly assigned to one normal group, and five diabetic groups induced by one intraperitoneal injection of streptozotocin (STZ) at the level of 50 mg/kg. The normal and diabetic control (DM-Control) groups were fed diet without the mulberry products. During twenty-one days of experimental diet, blood glucose was maintained at a low level in the M-Liquor group compared with the DM-Control group. However, serum insulin level was higher in both M-Liquor and M-Vinegar groups after the experimental diet period. Serum levels of total cholesterol and triglyceride (TG) were lower in M-Liquor but HDL-/total cholesterol ratios were higher in the four M groups. The TG liver level was lower in M-Powder and M-Vinegar groups but the cholesterol level was lower in M-Powder than in the DM-Control group. Serum levels of thiobarbituric acid reactive substances were not different among the groups but the liver levels of these substances were lower in the four M groups than in DM-Control. Serum GOT and GPT levels were not changed by the mulberry products. These results indicated that mulberry liquor is the most effective among the four mulberry products for normalizing blood glucose and lipid status and that all the mulberry products were effective in enhancing antioxidant defense in the diabetic state.

• Korean Journal of Poultry Science
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• v.38 no.1
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• pp.71-80
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• 2011

This study was conducted to investigate the effects of dietary supplementation of CS682, a fermentation product of Actinomycetae Nocardia sp. CS682, and DCS682$^{(R)}$, a commercial product, on the performance, blood parameters, small intestinal microflora, and immunoglobulin contents in broilers. In Exp. 1, a total of 240 ROSS$^{(R)}$ broiler chickens of 1d old were assigned to six dietary treatments: Control, Antibiotics (6 ppm avilamycin), CS682-0.25 (CS682 0.25%), CS682-0.50, CS682-0.75 and CS682-1.00. There were significant (p<0.05) differences among treatments in feed conversion. The CS682-0.25 treatment was significantly (p<0.05) lower than Antibiotics and other CS682 treatments in 0~2 wk feed conversion. The CS682 treatments influenced MCV (mean corpuscular volume) in blood. The cfu of Escherichia coli in small intestinal content was lowest in Antibiotics treatment followed by CS682 treatments and Control. In Exp. 2, a total of 1,000 ROSS$^{(R)}$ broiler chickens of 1 d old were assigned to five dietary treatments: Control, Antibiotics (6 ppm avilamycin), DCS682-0.05 (DCS682$^{(R)}$ 0.05%), DCS682-0.10 and DCS682-0.20. There were significant differences (p<0.05) among treatments in mortality. The DCS682-0.20 treatment was lower than DCS682-0.10 in 0~3 wk and lower than Control in 0~5 wk mortality. Antibiotics treatment was lowest in all microbial population in small intestinal content. The cfu of E. coli and Salmonella typhimurium of DCS682 treatments were higher than Antibiotics treatment but lower than the Control. The results of present broiler experiments indicated that supplementation of 0.20~0.25% CS682 and DCS682, improve feed conversion, mortality and control harmful intestinal microbes.

• Journal of The Korean Society of Grassland and Forage Science
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• v.37 no.4
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• pp.315-321
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• 2017

The present experiment was designed to investigate the effects of extruded linseed supplementation on methane production in Holstein steers. Four Holstein steers fitted with permanent cannulas were assigned to two dietary treatments in a duplicated $2{\times}2$ Latin square design: a control diet consisting of tall fescue straw (65%) and concentrate (35%), and a treatment diet supplemented with 3.8% extruded linseed by replacing a part of ingredients in the concentrate of the control diet. The concentrates of the control and the treatment diet were isoenergetic and isonitrogenous. Extruded linseed supplementation did not affect dry matter intake but significantly (P<0.05) increased the intake of lipid. Rumen pH was significantly (P<0.05) lower for control than for treatment. Although there was no significant difference between treatments, the concentration of total VFA in control was 21% higher than in treatment. The concentrations of acetic acid, propionic acid and butyric acid were not different between treatments. Extruded linseed supplementation significantly (P<0.05) reduced methane output(g/d) and emission factor. Methane conversion rate was lower for treatment than for control but no significant difference was found. The results of the present study showed that extruded linseed supplementation in the diet of Holstein steers could reduce methane output.

• Food Science and Preservation
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• v.13 no.6
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• pp.754-761
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• 2006

This study was to investigate the effect of chitosan-ascorbate (CA) prepared with different molecular weight (223, 746, 1110 and 2025 kDa) on the fermentation and quality of mul-kimchi, and also, the effect of the mul-kimchi juice fermented with 0.1% chitosan-ascorbate prepared with 2025 kDa chitosan (CA2025) on the serum lipids of rae fed with high cholesterol diet (HC). The mul-kimchi fermented in 0.1% CA2025 has lower turbidity, longer shelf-life, higher glucosamine content and SOD activity than those of control and the other treatments. In the animal experiment the HC-CA2025 and HC-2CA2025 groups which were administered 0.5 mL per 100 g body weight of mul-kimchi juice fermented with 0.1% CA2025 and administered the same volume of the juice concentrated 112 per nay fed for 5 week, respectively. The average body weight of the HC-CA2025 and HC-2CA2025 group was lower 6.9% and 8.4% than that of HC control group respectively. Total serum cholesterol contents of these groups were 88.33 and 85.00 mg/uL, which were 17.45% and 20.56% lower than HC control group respectively. While, HDL-cholesterol content of these groups were 7% and 23%, higher the LDL-cholesterol content were 13% and 26% lower than those of HC control group respectively. And also, though the atherogenic index, AST and ALT activities were not reached to normal control group, the values were remarkably lower than those of HC control group. This study indicates the possibility of utility for kimchi industry by adding chitosan-ascorbate, especially CA2025 showing not only quality enhancing and shelf-life prolongation but also improving serum lipids and atherogenic index in rats fed with high cholesterol diet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1648-1653
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• 2011

The purpose of this study was to investigate the antioxidant, nitrite scavenging, angiotensin-converting enzyme (ACE), and tyrosinase inhibition activities of ethanol extracts from Hericium erinaceus (HE) cultured in Angelica keiskei (AK) and Angelica keiskei pomace (AKP). Antioxidant activities of the HE, AK, AKP, HE+AK, and HE+AKP extracts were higher than that of control, but lower than those of BHT and Vit C. Tyrosinase inhibition activity was the highest in AKP+HE extract (90%), whereas those of HE, AK, AKP, and AK+HE extracts were about 57, 61, 82, and 78%, respectively. Nitrite scavenging abilities of various samples were above 80% at pH 1.2, and there was no significant difference between the HE, AK, AK+HE, and AKP+HE extracts at pH 3.0, excepting the AKP extract. ACE inhibition activity was the highest in AKP extract (60%), whereas those of HE, AK, AK+HE and AKP+HE extracts were about 42%, 50%, 35% and 40%, respectively. These results suggest that H. erinaceus cultured in AK and AKP may be used as a raw material for functional foods, and food additives, as well as in the cosmetic industry as a natural source of bioactive compound after further investigation in vivo.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1675-1679
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• 2011

To improve the quality and palatability of Kochujang, the physicochemical properties, antioxidant capacity, and sensory evaluation of Kochujang were assessed when red ginseng and wild herbal extract were added during fermentation. This study investigated the antioxidant capacities of general Kochujang (GK) and Kochujang prepared with red ginseng and fermented wild herbal extract (RGK) by employing various in vitro antioxidant assays such as DPPH and FRAP assays. Inhibition of lioxygenase (LOX) activity was also investigated. RGK exhibited significant antioxidant effects compared to control in DPPH, FRAP, and LOX assays. The LOX inhibitory activity of RGK ($68.68{\pm}3.37%$) at 100 ${\mu}g$/mL was markedly higher than those of GK ($31.21{\pm}2.64%$) and NDGA (positive control, $30.54{\pm}1.36%$). All concentrations of RGK showed significantly higher FRAP activities than that of GK. The addition of red ginseng and fermented wild herbal extract exhibited better sensory characteristics in terms of color, flavor, taste and overall preference. We concluded that RGK improves not only functional properties but also sensory properties as well.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1652-1662
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• 2014

The present study investigated the optimum blending condition of protected fat, choline and yeast culture for lowering of rumen temperature. The Box Benken experimental design, a fractional factorial arrangement, and response surface methodology were employed. The optimum blending condition was determined using the rumen simulated in vitro fermentation. An additive formulated on the optimum condition contained 50% of protected fat, 25% of yeast culture, 5% of choline, 7% of organic zinc, 6.5% of cinnamon, and 6.5% of stevioside. The feed additive was supplemented at a rate of 0.1% of diet (orchard grass:concentrate, 3:7) and compared with a control which had no additive. The treatment resulted in lower volatile fatty acid (VFA) concentration and biogas than the control. To investigate the effect of the optimized additive and feed energy levels on rumen and rectal temperatures, four rumen cannulated Hanwoo (Korean native beef breed) steers were in a $4{\times}4$ Latin square design. Energy levels were varied to low and high by altering the ratio of forage to concentrate in diet: low energy (6:4) and high energy (4:6). The additive was added at a rate of 0.1% of the diet. The following parameters were measured; feed intake, rumen and rectal temperatures, ruminal pH and VFA concentration. This study was conducted in an environmentally controlled house with temperature set at $30^{\circ}C$ and relative humidity levels of 70%. Steers were housed individually in raised crates to facilitate collection of urine and feces. The adaptation period was for 14 days, 2 days for sampling and 7 days for resting the animals. The additive significantly reduced both rumen (p<0.01) and rectal temperatures (p<0.001) without depressed feed intake. There were interactions (p<0.01) between energy level and additive on ruminal temperature. Neither additive nor energy level had an effect on total VFA concentration. The additive however, significantly increased (p<0.01) propionate and subsequently had lower acetate:propionate (A/P) ratios than non-additive supplementation. High concentrate diets had significantly lower pH. Interactions between energy and additive were observed (p<0.01) in ammonia nitrogen production. Supplementation of diets with the additive resulted in lower rumen and rectal temperatures, hence the additive showed promise in alleviating undesirable effects of heat stress in cattle.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.1
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• pp.47-53
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• 2004

The characteristics of dough and the quality of white pan bread with 0∼1.5％ $\pi$-water were investigated. The fermentation volume and weight of the white pan bread with $\pi$-water (0.1％, 0.5％, 1.0％, 1.5％) was higher than that of the control. The volume of white pan bread with $\pi$-water (0.1％, 1.0％, 1.5％) was higher than that of the control. Color L value of crust with $\pi$-water increased from 34.98 to 36.38∼41.36 and increased from 34.32 to 34.90∼43.33 after 3 days. Color a value increased from 14.78 to 14.99∼16.75. The hardness of the white pan bread increased from 29011.0 g/㎤ to 18681.7∼43551.2 g/㎤ as the added amount of $\pi$-water increased. The overall acceptability score of white pan bread was the highest with 0.1％ $\pi$-water.