• Asian-Australasian Journal of Animal Sciences
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• 제26권10호
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• pp.1459-1465
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• 2013

Two in vitro experiments were conducted to evaluate the effect of methylcellulose (MC) on i) bacterial detachment from rice straw as well as ii) inhibition of bacterial attachment and fiber digestibility. To evaluate the effect of MC on fibrolytic bacterial detachment (Exp 1), in vitro bacterial cultures with 0.1% (w/v) MC solution were compared with cultures without MC after 8 h incubation. The effect of MC on inhibition of bacterial attachment was determined by comparing with real-time PCR the populations of F. succinogenes, R. flavefaciens and R. albus established on rice straw pre-treated with 0.1% MC with those on untreated straw after incubation for 0, 6 and 12 h (Exp 2). The major fibrolytic bacterial attachment on rice straw showed significantly lower populations with either the addition of MC to the culture or pre-treated rice straw compared to controls (p<0.05). Also, the digestibility of rice straw with MC was significantly lower compared with control (p<0.05). The F. succinogenes population did not show detachment from rice straw, but showed an inhibition of attachment and proliferation on rice straw in accordance with a decrease of fiber digestion. The detachments of Ruminococcus species co-existed preventing the proliferations with subsequent reduction of fiber degradation by MC during the incubation. Their detachments were induced from stable colonization as well as the initial adhesion on rice straw by MC in in vitro ruminal fermentation. Furthermore, the detachment of R. albus was more sensitive to MC than was R. flavefaciens. These results showed the certain evidence that attachment of major fibrolytic bacteria had an effect on fiber digestion in the rumen, and each of fibrolytic bacteria, F. succinogenes, R. flavefaciens and R. albus had a specific mechanism of attachment and detachment to fiber.

• Asian-Australasian Journal of Animal Sciences
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• 제29권12호
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• pp.1710-1718
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• 2016

The objective of this study was to evaluate the effects of supplements with different crude protein (CP) contents on grazing cattle intake, digestibility, ruminal fermentation pattern, and nitrogen (N) metabolism characteristics during the rainy season. Five ruminal and abomasal cannulated Holstein${\times}$Zebu steers (296 kg body weight, BW) were used in a $5{\times}5$ Latin square design. The animals grazed five signal grass paddocks (0.34 ha). The five treatments evaluated were: Control (no supplement) and 1.0 g of supplement/kg BW with 0, 330, 660, and 1,000 g of CP/kg as-fed. The supplement was composed of starch, soybean meal, urea, and ammonium sulphate. There was a positive linear effect ($p{\leq}0.033$) of the CP content in the supplements on the organic matter (OM), CP, and digested OM intakes. The provision of supplements did not increase ($p{\geq}0.158$), on average, total and ruminal digestibilities of OM and CP. However, the increase in CP content in the supplements caused a positive linear effect ($p{\leq}0.018$) on ruminal digestibilities of OM and CP. Additionally, a quadratic effect of the CP contents of the supplements were observed (p = 0.041) for the ruminal digestibility of neutral detergent fiber corrected for ash and protein, with the highest estimate obtained with the CP content of 670 g/kg. The supply of supplements increased (p<0.001) the ruminal ammonia N concentration, which also changed linearly and positively (p<0.001) according to increase in CP content in the supplements. The apparent N balance and relative N balance (g/g N intake) were not, on average, changed ($p{\geq}0.164$) by the supplements supply. However, both showed a tendency of a linear increase ($p{\leq}0.099$) with increasing supplement CP content. The supplements increased (p = 0.007) microbial N production in the rumen, which also changed linearly and positively (p = 0.016) with increasing supplement CP content. In conclusion, protein supplementation in grazing cattle during the rainy season, while stimulating voluntary forage intake, results in higher efficiency of N utilization when compared to energy supplementation. This is a possible response to increased microbial protein synthesis in the rumen and improved N status in the animal body.

• 한국산학기술학회논문지
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• 제14권11호
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• pp.5646-5657
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• 2013

본 연구에서는 뽕잎차와 Monascus pilosus로 발효시킨 뽕잎차가 ICR mouse의 체중과 간 조직 항산화계 효소류의 활성에 미치는 영향을 조사하고자 음용수 대신 1% 열수 추출액을 8주간 급여하고 체중, 장기중량, 혈액 및간기능 바이오 마커들의 변화를 관찰하였다. Mice는 뽕잎차(UMI)와 발효뽕잎차의 열수추출액 급여군(FMI) 및 정상대조군(NC) 등 3개군으로 나누었다. 차 추출액을 급여한 군들은 유의한 차이는 보이지 않았으나 NC군에 비하여 체중 증가량이 감소하였고, LDL-콜레스테롤, 동맥경화 지수는 유의한 수준의 감소를 보였으며, 간 조직의 lipid peroxide (LPO) 함량 및 xanthin oxidase (XO) 활성의 감소와 glutathione S-transferase (GST) 활성의 유의적인 증가를 관찰할 수 있었다. 이상의 실험결과, 뽕잎차 및 M. pilosus로 발효시킨 뽕잎차는 체중감소 효과가 있으며 간 조직 손상과 관련된 항산화계 효소의 활성을 높여주는 효과가 있는 것으로 사료된다.

• 한국식품영양과학회지
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• 제32권7호
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• pp.1002-1010
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• 2003

생리활성이 우수하다고 알려진 된장의 소비확대를 위하여 시판 된장을 이스트 발효 식빵 제조에 이용하고자 식빵 배합비에 7종(A; 재래식 된장, B∼E; 시판 개량식 된장, F;시판 Miso type 된장, G; Japanese Miso)의 동결건조한 된장분말을 2.5∼10.0% 첨가하여 발효력과 오븐팽창력을 관찰하고 빵품질을 물리적 측면에서 조사하였다. 사용된 시판된장 7종의 이화학적 특성치로는 일반성분을 비롯하여 아미노태질소, 총산도, 환원당, 유리당, 염도, 유기산 함량 및 단백질분산지수(PDI)를 제시하였다. 빵 배합비에 된장분말 5.0% 이하의 첨가는 오븐팽창력의 현저한 증가로 모든 된장 첨가식빵 부피가 증가하여 무첨가구에 비하여 최대 13%까지 높게 나타났다. 또한 된장첨가로 기계적 조직감 측정치인 경도(hardness), 검성 (gumminess), 씹힘성(chewiness) 등이 감소하여 전반적으로 부드러워졌고, 빵의 색은 어두워졌다. 그러므로 식빵제조에 시판된장의 사용은 빵의 물리적 품질 향상에 매우 긍정적인 효과를 가져왔다. 이때 식빵의 부피나 조직감은 된장 종류나 첨가수준에 의하여 독립적으로 영향을 받을 뿐만 아니라 이들 처리조합의 상호작용에 의하여도 크게 영향을 받는 것으로 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제18권8호
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• pp.1199-1208
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• 2005

Abatement of greenhouse gas emitted from ruminants and promotion of biogas energy from animal effluent were comprehensively examined in each anaerobic fermentation reactor and animal experiments. Moreover, the energy conversion efficiency of biomass energy to power generation were evaluated with a gas engine generator or proton exchange membrane fuel cell (PEMFC). To mitigate safely rumen methanogenesis with nutritional manipulation the suppressing effects of some strains of lactic acid bacteria and yeast, bacteriocin, $\beta$1-4 galactooligosaccharide, plant extracts (Yucca schidigera and Quillaja saponarea), L-cysteine and/or nitrate on rumen methane emission were compared with antibiotics. For in vitro trials, cumulative methane production was evaluated using the continuous fermented gas qualification system inoculated with the strained rumen fluid from rumen fistulated Holstein cows. For in vivo, four sequential ventilated head cages equipped with a fully automated gas analyzing system were used to examine the manipulating effects of $\beta$1-4 galactooligosaccharide, lactic acid bacteria (Leuconostoc mesenteroides subsp. mesenteroides), yeast (Trichosporon serticeum), nisin and Yucca schidigera and/or nitrate on rumen methanogenesis. Furthermore, biogas energy recycled from animal effluent was evaluated with anaerobic bioreactors. Utilization of recycled energy as fuel for a co-generator and fuel cell was tested in the thermophilic biogas plant system. From the results of in vitro and in vivo trials, nitrate was shown to be a strong methane suppressor, although nitrate per se is hazardous. L-cysteine could remove this risk. $\beta$1-4 galactooligosaccharide, Candida kefyr, nisin, Yucca schidigera and Quillaja saponarea are thought to possibly control methanogenesis in the rumen. It is possible to simulate the available energy recycled through animal effluent from feed energy resources by making total energy balance sheets of the process from feed energy to recycled energy.

• 유기물자원화
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• 제24권3호
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• pp.91-99
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• 2016

본 연구는 어분을 이용하여 액비를 제조할 때 발효 미생물 및 당밀 첨가, 그리고 어분 농도에 따른 액비의 특성 변화를 구명하고 어분액비 시용이 오이 생육에 미치는 영향을 검토하고자 수행하였다. 액비 제조 시 발효미생물로 건조효모를 첨가하였을 때 pH와 EC 값의 변화가 컸으며 $NH_4-N$농도는 가장 높았다. 당밀 첨가구가 무첨가구에 비해 액비의 pH가 낮았으며 EC, $NH_4-N$, $P_2O_5$농도는 당밀 첨가에 따른 차이를 보이지 않았다. 어분농도에 따른 액비 특성은 20% 어분 첨가구의 pH가 가장 높았으며 EC농도는 어분농도가 증가할수록 높아졌다. 액비의 $NH_4-N$ 함량은 발효 후 20% 어분 첨가구가 가장 높게 나타났다. 제조한 액비시용에 의한 오이생육은 화학비료구와 비교하여 생육 차이는 없었으며 오이수량은 생육기간 동안 공급된 질소량에 의한 차이를 나타냈다.

• 대한예방한의학회지
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• 제13권1호
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• pp.41-58
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• 2009

Objectives: The purpose of this study was to investigate the effects of Hyolbuchukeo-tang extracts on the hyperlipidemia rats induced by high fat diet. Methods and Materials: In vitro; The extracts prepared for Hyolbuchukeo-tang by hot water extraction (HH), fermentation(HF) and UMPM extraction(HU) method. The extracts were examined for levels of polyphenol compounds, antioxidant activities, and inhibitory potencies for HMG-CoA reductase. In vivo; Sprague-Dawley male rats of weighing $150{\pm}5g$ were randomly divided into six groups ; normal control diet(NC), and high fat diet(HC), high fat diet with treated lovastatin of 10mg/kg(PC), high fat diet with Hyolbuchukeo-tang extracts; HH, HF and HU treated extracts of 300mg/kg, respectively. Also, we compared the effects of the extracts of HH, HF and HU on rats fed high fat diet for four weeks. Results: 1. The content of polyphenol compounds and electron donating abilities(EDAs) was the HF higher than HH and HU. The superoxide dismutase(SOD)-like activities were proportionate in consistency and they appeared highly from all extracts. The HMG-CoA reductase inhibition activities was highest activities in the HU. 2. The activities of serum GOT and GPT were significantly lower in the HH and HF groups. The level of serum triglyceride was significantly decreased in the HF group. HH and HU groups were significantly decreased in the atherogenic index(AI). The total cholesterol concentration in liver was significantly decreased in the HF group, and HU showed more significantly decreased in the triglyceride than of the lovastatin. Also, photomicrographs of liver tissue showed higher fat accumulation in the HC group than in the HH, HF and HU groups. Conclusions: These result suggest that the hyper-lipidemia caused by a high fat diet was effectively inhibited the administration of HF and HU.

• 한국식품과학회지
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• 제23권5호
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• pp.587-592
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• 1991

본 연구에서는 우유에 탈지분유 또는 4종의 쌀을 각각 2%(w/v) 첨가하여 커드상의 요구르트를 만들고, 대조군(우유로만 만든 요구르트)과 비교하여 쌀의 첨가가 젖산균의 산생성 및 커드상 요구르트의 품질(관능성, 저장성)에 미치는 영향을 조사하였으며. HPLC를 이용하여 몇 가지 유기산을 분석하였다. 쌀의 첨가로 젖산균의 산생성이 대조군보다 촉진되었는데 현미의 촉진효과가 가장 현저하였다. 접종된 4종의 젖산균(Lactobacillus 3종, Leuconostoc 1종) 중에서는 Leuc. mesenteroides와 L. bulgaricus의 산생성도가 높았다. HPLC에 의한 유기산 분석의 결과를 보면 우유나 2% 현미를 첨가한 우유에 L. bulgaricus를 접종하여 24시간 발효하는 동안 lactic acid는 젖산균에 의해 생성되어 그 양이 현저하게 증가 하였으나, 우유 중에 들어있는 citric acid는 젖산균에 의해 이용되어 그 양이 현저히 감소하였다. 커드상 요구르트의 관능성은 쌀의 첨가로 표준시료보다 다소 저하되었으며, 쌀 첨가시료 중에서는 통일벼 첨가시료가 다른 시료보다 우수하였다. 커드상의 요구르트를 2주일간 $5^{\circ}C$ 냉장고에 저장하는 동안 산생성과 pH, 생균수에 거의 변화가 없어 저장성은 매우 우수한 것으로 나타났다.

• 한국식품조리과학회지
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• 제21권4호
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• pp.545-555
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• 2005

The physicochemical and microbial characteristics of Oiji prepared with dry salting method, which has been used industrially for industry, were investigated. Low salting and low storage temperature were employed:extremely low salting extremely low temperature; ESET $(5\%,\;0^{\circ}C)$, very low salting extremely low temperature;VSET $(10\%,\;0^{\circ}C)$, extremely low salting very low temperature; ESVT$(5\%,\;5^{\circ}C)$, low salting very low temperature; VSVT$(10\%,\;5^{\circ}C)$ and high salting low temperature;HSLT$(30\%,\;10^{\circ}C)$ for control. Acidity was lower, and pH was higher in VSET, in of which the fermentation pattern was similar with that of HSLT The time required to reach the optimum acidity ($0.3\%$ lactic acid) was longer delayed for VSET (168 days), than for compared to ESVT (51 days). During storage of Oiji, greenness (-a) as measured with of the Hunter color system wasshowed the highest in VSET, and the lowest while in ESVT, the lowest. Total microbial and lactic acid bacteria counts number were the lowest in HSLT and VSET and were the lowest than in other groups, while the highest in ESVT. Yeast was not detected in HSLT, but was the highest while in VSVT. E coli coliform and listeria were detected in the $5\%$ salting groups, although Salmonella was not detected in any of the all groups. Texture profile analysis demonstrated exhibited that fracturability and hardness were highest in HSLT and VSET, compared to the other groups. Scores of over-all preference for ESVT and HSLT were higher atwith 6.3 and 6.2, respectively, compared to the other products. Based on these results, lower saltiness less than $10\%$ and lower storage temperature (less than $5^{\circ}C$) condition was optimum for maximizing the better for good quality of industrial Oiji preparation in industry.

• 한국축산식품학회지
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• 제25권3호
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• pp.357-364
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• 2005

본 연구에서는 Kefir를 $0.02\%\;NaN_3$를 포함하는 MRS agar에 도말하여 1차적으로 Lactobacillus sp.를 선발하였고, 그 중 가장 우수한 균을 최종 분리하였다. 분리된 유산균은 API kit를 이용한 당 발효성 및 생화학적 시험을 토대로 Lactobacillus rhamnosus에 $99.5\%$의 상동성을 가진 유산균종으로 동정되었다. Lactobacillus rhamnosus는 amylase와 xylanase 비활성이 0.673과 $0.288\;{\mu}mole/min/mg$으로 비교적 높은 활성을 보였다. pH 2에서 $65\%$ 이상의 강한 생존률을 나타냈고 $1.0\%$ 담즙산에서도 $72\%$가 생존하는 내성을 나타냈다. $60^{\circ}C$에서도 Lactobacillus rhamnosus는 강한 열 안정성을 나타내 대조구인 Lactobacillus acidophilus보다 100배 이상의 생존률을 보였다. 또한 Lactobacillus rhamnosus는 대장균에 첨가하여 혼합배양시 18시간 이내에 대장균을 $100\%$ 사멸시켜 높은 항균 활성을 나타냈다. Lactobacillus rhamnosus는 100ppm CTC, 50ppm OTC, 150ppm Lincomycin, 200ppm Tylosin에서는 생장이 억제되나 기타의 9가지의 항생제에 대하여는 강한 내성을 갖는 것으로 확인되었다. 이상의 결과로부터 새로 분리한 Lactobacillus rhamnosus는 소화에 관련한 효소 활성이 높고 내산성 및 내담즙산성, 열 안정성이 우수하며 높은 항균 활성을 함유하여 식품용 probiotics로 충분한 활용 가치가 있는 것으로 생각되었다.