• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.4
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• pp.242-250
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• 2016

Although rice has been cultivated as a major food crop for approximately 5,000 years, the interest of customers in 'scented rice' is a recent trend in the Korean market. As a part of developing a germinated scented rice variety, the newly bred scented rice variety 'Cheonjihyang-1 se' was germinated for 24 h, and changes in profiles of flavor-related volatiles, lipophilic phytonutrients, and fatty acids were investigated. The profiling of volatile compounds by using a headspace-gas chromatography-mass spectrometry (HS-GC-MS) revealed a total of 56 odor-active flavoring compounds; 52 at the pre-germination stage, 51 at the post-germination stage, and 47 common at both stages. The major flavoring compounds were nonanol and benzene, which constituted 11.5% and 6.6%, respectively, of the total peak area in pre-germinated rice, and 19.4% and 6.5%, respectively, in post-germinated rice. Germination induced an increase in 13 flavoring compounds, including 3,3,5-trimethylheptane and 1-pentadecene, which increased by 763 and 513%, respectively by germination. However, we observed a germination-induced decrease in most of the other flavoring compounds. Especially, the most important scented rice-specific popcorn-flavoring compound, 2-acetyl-1-pyrroline, showed 89% decrease due to germination. Furthermore, the germination of scented rice induced a decrease in the content of various phytonutrients. For example, the total contents of phytosterols, squalene, and tocols decreased from 207.97, 31.74, and $25.32{\mu}g\;g^{-1}$ at pre-germination stage down to 136.66, 25.12, and $17.76{\mu}g\;g^{-1}$, respectively at post-germination stage. The fatty acid compositions were also affected by germination. The composition of three major fatty acids, linoleic, oleic, and palmitic acids, increased from 36.6, 34.2, and 24.4%, respectively, at the pre-germination stage to 37.9, 36.9, and 20.7%, respectively, at the post-germination stage. All these results suggested significant changes in the flavor-related compounds and phytonutrients of the scented rice variety 'Cheonjihyang-1 se' during the process of germination, and subsequently the need for developing a more precise process of germination to enhance the flavor and nutritional quality of the germinated scented rice products.

• Current Research on Agriculture and Life Sciences
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• v.31 no.1
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• pp.45-50
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• 2013

Mutagenesis is used to study gene function and obtain new genetic resources for plant breeding. Soybean is an important oil crop in the world. Thus, to find new genetic resources, a mutation population was developed from the soybean cultivar Pungsannamul using 0.3% ethyl methane sulfonate. The variation of fatty acids was then evaluated among 892 M4 generation mutant lines selected from 3,774 mutant lines. While the wild type Pungsannamul showed 11.6, 3.4, 23.8, 53.3, and 7.8% for palmitic, stearic, oleic, linoleic and linolenic acid, respectively. the fatty acid variations in the mutant lines ranged from 7.4 to 19.7%, 2.2 to 13.0%, 14.7 to 49.0%, 31.8 to 63.9%, and 3.9 to 15.9% with an average of 10.8, 3.8, 25.3, 52.0, and 8.1% for palmitic, stearic, oleic, linoleic and linolenic acid, respectively. Thus, two mutation lines with higher plamitic acid, PE1542 (17.1%) and PE3058 (17.0%), one line with lower stearic acid, PE2166 (1.9%), one line with higher stearic acid, PE977 (12.7%), two lines with higher oleic acid, PE450 (44.4%) and PE2742 (47.7%), and two lines with lower linolenic acid, PE594 (4.6%) and PE1690 (3.7%), were selected from this study. The newly selected fatty acid variants will be good genetic sources for gene function analyses and breeding soybean varieties with altered fatty acids for various industrial and human food applications.

• Korean Journal of Poultry Science
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• v.38 no.1
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• pp.29-35
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• 2011

An experiment was conducted to investigate the effects of dietary supplementation of a silicate mineral (D Lite) on growth performance, nutrient retention, carcass characteristics and meat quality in broiler chicks. A total of 640 broiler chicks were randomly allotted to four dietary treatments in a randomized complete block design. Each treatment had four replicates comprising 40 broilers in each replicate. Dietary treatments were as follows: control (0% D Lite), and diets supplemented with 0.15%, 0.30% and 0.45% of D Lite. The starter and finisher diets were fed from d 0 to 21 and d 21 to 35, respectively. Body weight gain during starter (p<0.05), finisher (p=0.057) and overall (p<0.001) experimental period and feed intake (p<0.05) during starter period decreased quadratically with increasing dietary D Lite levels. The birds fed 0.15% D Lite showed the greatest (p<0.05) overall weight gain, feed intake and retention of gross energy and calcium. There were no differences (p>0.05) in carcass characteristics, organ weights and breast meat composition. However, as the level of D Lite was increased in the diet there was a linear decrease in the TBARS values of breast meat (p<0.05) at d 12 of storage. These results suggest that D Lite supplementation at the level of 0.15% is shown to be effective in improving performance and nutrient retention in broilers.

• Journal of Life Science
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• v.29 no.12
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• pp.1378-1385
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• 2019

The nutritional composition and optimal eating stage of the super mealworm, Zophobas atratus (Coleoptera : Tenebrionidae), were investigated to explore its use as a food ingredient. It was determined that 10^th instar larvae were most suitable for eating in terms of nutritional value as well as economic aspects. To improve the quality of powder production, the nutritional value of 10^th instar larvae before and after degreasing was analyzed. After drying the larvae powder, crude protein was the most abundant nutrient both before (52.3%) and after (60.6%) degreasing while crude fat measured 36.3% and 21.7% before and after degreasing, respectively. In terms of essential amino acids, leucine levels were highest and 1.3 times greater after degreasing (4.5%) than before (3.5%). Oleic acid, the highest unsaturated fatty acid in larvae, was 31.7% after degreasing which was 1.1 times higher than before (33.2%). Among various major minerals, potassium was most abundant and 1.4 times higher after degreasing (1267.0 mg/100 g) than before (879.3 mg/100 g). Harmful substances were 1.3 to 2.0 times lower in the degreased larvae, although mercury or pathogenic bacteria were not detected in either group. We therefore conclude that degreased Z. atratus larvae are more suitable for eating than before degreasing.

• Applied Biological Chemistry
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• v.44 no.4
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• pp.224-229
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• 2001

This study was carried out to examine the quality stability of powdered soup using powder from oyster wash water (PSW). To compare the quality stability, powdered soup from oyster hot-water extracts (PSE) was also prepared by mixing hot-water extract powder (15 g), table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g), and onion powder (1.5 g). In preparing PSW, powder from oyster wash water, instead of powder from oyster hot-water extracts, was added and other additives were the same proportion as PSE. The PSW and PSE were packed with laminated film bag (OPP,$20\;{\mu}m$; PE, $20{\mu}m$; paper, $45\;g/m^3$; PE, $20\;{\mu}m$; Al, $7\;{\mu}m$; PE, $20\;{\mu}m$), and then stored at ambient temperature for 12 months. The moisture content, water activity, peroxide value, and fatty acid composition showed little changes during storage of the PSW, The pH, volatile basic nitrogen content, and brown pigment formation increased slightly, while white index decreased slightly during storage of PSW. No significant difference was observed in the changes of food components between PSW and PSE during storage. According to a sensory evaluation, the change in quality of PSW was negligible during 12 months of storage. From the results of the chemical experiment and sensory evaluation, PSW packed with laminated film bag (OPP, $20\;{\mu}m$; PE, $20\;{\mu}m$; paper, $45\;g/{\mu}m$; PE, $20\;{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Journal of Plant Biotechnology
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• v.38 no.2
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• pp.176-185
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• 2011

Rice is one of the most important crop in the world, in particular for food resources. With its small genome size of 383 Mb, the Oryza sativa is a model plant for genome research. Indeed, it's grain provides human with a source of carbohydrates and proteins. Rice grain has relatively low protein contents (around 8%) compared to other legume seeds (around 40%). Osborne classified seed proteins into water soluble albumin, salt soluble globulin, alcohol soluble prolamin and acidic/alkaline solution soluble glutelin. Glutelin and prolamin are the major storage proteins in rice. For the gene expression study of seed storage proteins, we analyzed 33,192 EST clones at immature stages in a rice cultivar (Oryza sativa L. cv. 'Ilpum'). Based on the expression analysis, we cloned 11 glutelin genes and figured out the 8 genes are located on Chromosome 2. The expression of glutelin genes appears to be about 28.2% of total level in immature seeds. Interestingly, glu-04 is duplicated as inverted sequences on the same chromosomes as far 4.5 kb. Our results indicate that glutelin genes, evolutionarily, were replicated on the chromosome and thus expressed as specific manners. In a whole protein composition analysis, glu05 (type B7) contains the highest lysin contents (4.51%) among the 11 rice glutelin genes. It will be an interesting future work to increase lysin contents by the gene overexpressor strategy with the aim of improved diet nutritionally fortified.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.3
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• pp.187-194
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• 2010

The soybean stay green mutant genotype (SSG) derived from the nuclear gene, d1d2, and cytoplasmic gene, cytG, inhibit the breakdown of chloroplast in the leaves, pod walls, seed coats, and embryos during maturity. Soybean seed with black seed coat and green cotyledon (SBG) are preferred than black seed coat with yellow cotyledon (SBY) especially for cooking with rice and as source of traditional food in Korea. The researchers evaluated the seed's chlorophyll content of SSG and introduced SSG to the SBG variety breeding program. The seed chlorophyll content of SSG with d1d2 was $39.93{\sim}60.80\;{\mu}g/g$ and SSG with cytG $38.08{\sim}39.89\;{\mu}g/g$. The Korean SBG variety which was derived from SSG with cytG, contains $16.35{\sim}37.73\;{\mu}g/g$. The composition of seed chlorophyll differs according to the genetic background of SSG genotype. Inheritance study showed that cotyledon color was segregated 15:1 (yellow:green) at $F_2$ seed indicating two recessive genes control green cotyledon as revealed by previous study. Only less than 3% soybean lines showed black seed coat with green cotyledon among crosses SBY and SSG (d1d2). Results showed that SSG with d1d2 can be used as a good source for SBG with high chlorophyll content in the seed cotyledon, but due to the complex genetic behavior, breeding resource of SBG with d1d2 should be prepared to improve the breeding efficiency for development SBG variety.

• Korean Journal of Environmental Biology
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• v.36 no.2
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• pp.217-231
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• 2018

Planktonic ciliates play an important role in the food web of marine ecosystem as well as a bio-indicator for invasive species from ballast waters or from changing flow of ocean currents due to climate changes. This study was carried out to find some evidences for introduction of such invasive species using ciliate plankton in four major international ports of Korea. We surveyed the seasonal species composition of planktonic ciliate to find out the evidence for the invasive species at Busan, Ulsan, Gwangyang and Incheon ports from February 2007 to November 2008. A total of 45 ciliates species, belonging to 15 genera, were identified during the study period: 33 species occurred at Busan, 31 at Gwangyang, 30 at Ulsan, 18 at Incheon. The abundance of naked ciliates ranged from 566 to $65,151cells\;L^{-1}$ and that of tintinnids 10 to $5,973cells\;L^{-1}$. Based on vector species of ciliates reported from Coos Bay in Oregon, 13 vector species of tinitinnids were identified as follows, Eutintinnus lususundae, E. tubulosus, Favella ehrenbergii, F. taraikaensis, Helicostomella subulata, Stenosemella nivalis, Tintinnopsis ampla, T. beroidea, T. cylindrica, T. directa, T. lohmanni, T. radix, T. rapa. All vector species occurred at Gwangyang port. Most tintinnids were mainly neritic species throughout the survey, while warm water species occurred only in short period at Busan, Ulsan and Gwangyang ports that might be affected seasonally by Tsushima warm current.

• Journal of Life Science
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• v.30 no.7
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• pp.606-613
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• 2020

This study investigated the effect of olive oil substitution ratio on physicochemical quality of pork patty. Five treatments were performed as follows: control (T0, 20% pork fat), T1 (pork fat 15% and olive oil gel 5%), T2 (pork fat 10% and olive oil gel 10%), T3 (pork fat 5% and olive oil gel 15%), and T4 (olive oil gel 20%). The moisture increased and fat amount was decreased in proportion to olive oil substitution ratio. The L^* and a^* values were highest levels in raw and cooked pork patty of T0, and the b^* value was highly enhanced in of cooked pork patty of T4. The water holding capacity, moisture and fat retention were significantly increased, and the cooking loss, diameter reduction and shrinkage ratio were decreased by olive oil substitution ratio. The hardness, springiness and chewiness showed the highest level in T4, and the cohesiveness and gumminess were highest in T0. The reduction ratio of cholesterol in T1, T2, T3 and T4 were 13.8%, 21.6%, 34.5% and 49.0%, respectively, indicating that the content was lowest level in T4. The palmitic acid was the most abundant saturated fatty acid, and the oleic acid was the most abundant unsaturated fatty acid. The unsaturated fatty acid of pork patty was increased in proportion to olive oil substitution ratio. Therefore, the olive oil gel substitution of low-fat pork patty results in a positive effect on the physicochemical qualities due to reduced cholesterol and saturated fatty acids.

• Journal of Life Science
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• v.18 no.3
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• pp.387-394
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• 2008

This research was performed to determine the proximate compositions, mineral contents, alginic acid, antioxidative activities and amino acids of sea mustards (Miyeok: Undaria pinnatifida) collected from Gijang and Wando area. Ash content was higher in Gijang samples, whereas carbohydrate and moisture were higher in Wando Sil Miyeok. General compositions of dried sea mustard showed different contents as manufacture's company and places. The major free amino acids were hydroxyproline, alanine, glutamic acid and asparagine in Gijang samples. Both Gijang and Wando Sil Miyeok showed lower contents comparing with Gijang Gadak Miyeok. Major mineral content was Na, K, Ca, Mg and P, and especially, Na and K were the most abundant in both Gijang and Wando sea mustards. Alginic acid content was almost similar in both sea mustards. Antioxidative activity of methanol extract of sea mustards was measured by using DPPH radical scavenging and SOD-like activity. DPPH radical scavenging activity was 45.5% $(40\;{\mu}g/ml)$ in Gijang Gadak Miyeok and 37.0% and 26.0% $(40\;{\mu}g/ml)$ in Gijang and Wando Sil Miyok, respectively. SOD-like activity of Gijang and Wando Sil Miyok was 63% and 71% $(10\;{\mu}g/ml)$, respectively. These results show that biological activities depend on Miyeok manufacture's process. When stimulated macrophages RAW264.7 cells with lipopolysaccharide (LPS), inhibition of NO production in Gijang Sil Miyeok (44.2%) was 9% high comparing with that of Wando Sil Miyeok (35.7%).