• Preventive Nutrition and Food Science
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• v.18 no.3
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• pp.163-168
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• 2013

In this study, we investigated the inhibitory effects of Baechu kimchi added Ecklonia cava on the activities of ${\alpha}$-glucosidase and ${\alpha}$-amylase and its alleviating effect on the postprandial hyperglycemia in STZ-induced diabetic mice. Baechu kimchi added Ecklonia cava (BKE, 15%) was fermented at $5^{\circ}C$ for 28 days. Optimum ripened BKE was used in this study as it showedthe strongest inhibitory activities on ${\alpha}$-glucosidase and ${\alpha}$-amylaseby fermentation time among the BKEs in our previous study. The BKE was extracted with 80% methanol and the extract solution was concentrated, and then used in this study. The BKE extract showed higher inhibitory activities than Baechu kimchi extract against ${\alpha}$-glucosidase and ${\alpha}$-amylase. The $IC_{50}$ values of the BKE extract against ${\alpha}$-glucosidase and ${\alpha}$-amylase were 0.58 and 0.35 mg/mL, respectively; BKE exhibited a lower ${\alpha}$-glucosidase inhibitory activity but a higher ${\alpha}$-amylase inhibitory activity than those of acarbose. The BKE extract alleviated postprandial hyperglycemia caused by starch loading in normal and streptozotocin- induced diabetic mice. Furthermore, the BKE extract significantly lowered the incremental area under the curve in both normal and diabetic mice (P<0.05). These results indicated that the BKE extract may delay carbohydrate digestion and thus glucose absorption.

• Journal of Animal Science and Technology
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• v.63 no.2
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• pp.354-366
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• 2021

Limited data about the effects of various factors on forage quality and β-carotene content of rye produced in Korea are available, so this study investigated the effects of two preservation methods. Samples were collected from rye harvested every 5 days between April 25 and May 31, and comparisons were done among rye silage wilted for different periods of time and hay of three growth stages of rye. For the silage, dry matter (DM), acid detergent fiber (ADF), and neutral detergent fiber (NDF) contents increased with advanced maturity of rye, whereas crude protein, in vitro dry matter digestibility (IVDMD), total digestible nutrients (TDN), relative feed value (RFV), and DM loss decreased (p < 0.0001). Wilting increased the DM content and pH value significantly (p < 0.0001). Silage harvested at the heading stage had the lowest pH value (4.45), propionic acid (0.83 g/kg DM), butyric acid (0 g/kg DM), and fungi and yeast populations (3.70 Log CFU/g of fresh matter [FM]); conversely, it had the highest lactic acid (9.7 g/kg DM), lactic acid bacteria (LAB) (6.87 Log CFU/g of FM), total microorganisms (TM) (7.33 Log CFU/g of FM), and Flieg's score (70) (p < 0.0001). Wilting elevated LAB and TM populations, but it had no consistent effect on other fermentation products. Both delayed harvest and prolonged wilting decreased β-carotene content. Rye silage harvested around May 9 (heading stage) with 24 h of wilting was preferred for highland, Pyeongchang. For rye hay, advanced maturity decreased DM loss, IVDMD, TDN, and RFV, but it increased DM, ADF, and NDF significantly (p < 0.05). β-carotene was decreased by delay of hay-making. Consequently, to attain lower DM loss and higher hay quality, the harvest date of May 9 (heading stage) is recommended.

• Food Science and Preservation
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• v.23 no.4
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• pp.459-470
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• 2016

This study was conducted to determine the potential use for salted Kimchi cabbage and kimchi paste by analyzing the quality characteristic of kimchi prepared with stored them. Salted Kimchi cabbages were packed with the 2% brine and kimchi paste were stored at $4^{\circ}C$ for 8 weeks, respectively. Kimchi prepared at 0 day and kimchi prepared with stored salted Kimchi cabbage and kimchi paste every week were stored at $4^{\circ}C$ for 8 weeks. The salinity and titratable acidity of salted Kimchi cabbage packed with the brine was lower than control. The results of salinity, pH and moisture contents of kimchi paste did not show any significant differences during storage, however, the titratable acidity was increased. In sensory evaluation, salted Kimchi cabbage packed with the brine showed higher score in overall preference than control. Kimchi paste showed 4.9~6.1 score in overall preference during storage. The titratable acidity of kimchi prepared with stored salted Kimchi cabbage and kimchi paste was lower than control. But, the results of sensory evaluation did not show significant difference among treatments. The study suggested that the use of 2% brine is an effective way for extending shelf-life of salted Kimchi cabbage and Kimchi prepared with stored salted Kimchi cabbage and kimchi paste every week is effective to delay the fermentation but no difference in sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.348-354
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• 2006

Baking quality of dough made of flour substituted with insoluble ${\beta}-glucan$ (10, 20, and 30%), functional food material produced from Agrobacterium spp. R259 KCTC 10197BP, was evaluated. Optimum time to reach 1st stage of dough fermentation decreased with increasing ${\beta}-glucan$ content, whereas mixing time increased. Addition of ${\beta}-glucan$ did not affect pH of dough. Hunter color L, a, and b values of dough added with up to 20% ${\beta}-glucan$ were not significantly different from those of control. Rheology properties such as cohesiveness and springiness of ${\beta}-glucan$ added dough increased, while hardness and gumminess decreased. Amylogram showed addition of ${\beta}-glucan$ to flour lowered setback and consistency, which are suggested to delay retrogradation.