• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.215-223
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• 2009

This study was conducted to investigate the effect of diets supplemented with different levels (0, 2.5, 5.0, and 7.5%) of yuza (Citrus junas Sieb ex Tanaka) on nutritional composition of olive flounder. Four groups of fish (242.2$\pm$14.2 g) were fed to apparent satiation twice daily for 4 months. There were no significant differences in proximate composition among the treatment groups (P<0.05). Vitamin C content in flounder muscle was higher in the yuza-added groups than in the control group, and the content among the treatment groups increased as amount of yuza added to diets increased (P<0.05). Of the eight organic acids in flounder muscle, lactic acid was predominant, followed by oxalic acid, succinic-acid, tartaric acid, and acetic acid. Flounders fed 2.5% yuza diet had the highest lactic acid content of all treatments. Four sugars were found in all groups and glucose was the major sugar. Glucose and ribose were detected as the highest sugars in the 2.5% treatment, while maltose and galactose were the dominant sugars in the 5.0% treatment. The abundant fatty acids in fed flounders were 22:6n-3 (DHA), 16:0, and l8:1n-9, which were composed of over 60% of total fatty acids. The control and the 7.5% treatment group had higher 22:6n-3 (DHA) content than the other groups. Major amino acids in samples were glutamic acid, aspartic acid, lysine, leucine, valine, arginine, and alanine. The 2.5% yuza treatment had the highest content of total amino acids and essential amino acids. There were little differences in the free amino acid compositions among the treatments. However, taurine was the predominant amino acid and made up over 47% of total free amino acids. The 2.5% added yuza group contained higher amount of sweet amino acids such as alanine, serine, proline, glycine than the other groups. The addition of yuza to diet of olive flounder had no or little effect on the nutritional components of olive flounder except for vitamin C. However, the 2.5% yuza added group had the highest nutritional values of the treatment groups.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.123-131
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• 2005

Lipid and protein contents in whole soybean seeds have negative correlation (r=-0.693**), however, these components in seed coat showed positive correlation (r=0.746**). Fatty acids in whole soybean seeds were higher in the order of $C_{18:2}>C_{18:1}>C_{16:0}>C_{18:3}>C_{18:0}$, while those of seed coat were higher in the order of $C_{18:3}>C_{18:2}>C_{18:0}>C_{16:0}>C_{18:1}$. The average content of total amino acid in twenty Korean soybean varieties was 38,938.7 mg/100 g, while that of seed coat was 4,418.4 mg/100g. Glutamic acid showed the highest composition rate $(16.4\%)$ in whole soybean seeds, while glycine was the highest in seed coat and their composition rate was $23.8\%$. The surface of shiny-lustre seed coats was smooth and their pore size was observed smaller than dull-lustre ones. Significant quadratic regression was observed among seed coat lightness, seed coat thickness, protein, lipid, unsaturated fatty acid and crude fiber. Fucose, rhamnose, glucose, mannose, galactose, arabinose and xylose were detected as a neutral mono-saccharides in the seed coats. The arabinose and xylose showed significant correlation with seed coat lightness. The unsaturated fatty acid was significantly correlated with seed coat lightness (r=0.726**). Water absorption rate was low in the thick seed coat varieties, but the rate was high in the shiny seed coat varieties. From the obtained results, it was considered that the thinner and brighter seed coat varieties were much favorable to increase the water absorption rate than thicker and darker seed coat ones.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.724-731
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• 1990

The fermentation process of Andong Sickhae including optimal composition of the product was investigated. Through sensory evaluation and ingredient analysis of ten samples prepared in the laboratory and the samples collected from Andong region, we found that the ratio of ingredient of the product by weigh are as follow : [glutinous rice(80) : malt(50) : radish(100) : water(500) : ginger(8) : red pepper(4)]. The level of nitrogen compound turned out to be low while that of soluble protein and salt soluble protein was high. The content of total sugar and reducing sugar was found to be considerable high and among the free sugar, maltose was the highest(80%), followed by glucose and maltotriose. Activities of acid protease and saccharogenic amylase were 1.55 unit per milliliter and $12.5D^{40}_{30}^{\circ}$ respectively. Results of sensory evaluation showed that the good Andong Sickhae turned out to have well harmonized taste of flavor, sweetness and sourness while the color looked slightly red.

• Journal of Aquaculture
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• v.16 no.1
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• pp.1-7
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• 2003

A new technique combining forced-feeding and dorsal aorta cannulation was developed to monitor concentration of nutritions in the blood circulation and their metabolites in rainbow trout. To study the effect of dorsal aorta cannulation on stress, 30 rainbow trout (523$\pm$5.4 g; Mean$\pm$SD) were divided into 6 groups of 5 individuals each. A group was anesthetized and blood samples were taken at 0, 3, 6, 12, 24 or 48 h after dorsal aorta cannulation. Hematocrit peaked at 6 h and returned to 0 values by 12 h after dorsal aorta cannulation. Plasma cortisol and glucose concentrations also peaked at 6 h and returned to 0 values by 48 h after dorsal aorta cannulation. Based on the plasma cortisol and glucose concentrations, the rainbow trout recovered from the operation of dorsal aorta cannulation within 48 h. To compare the patterns of plasma free amino acid concentrations after force-feeding in the fish with dorsal aorta cannulation, 5 dorsal aorta cannulated individuals (511$\pm$6.2 g) were kept in a cage. After 48 h starvation, they were anesthetized and blood samples were taken at 0, 4, 8, 12, 24, 36 or 48 h after forced-feeding. The concentration of all plasma free amino acids, except isoleucine, leucine, phenylalanine, and tryptophan, also peaked at 4 h and returned to 0 values by 24 h after feeding. The combined technique allows forced-feeding and repeated sampling of blood in rainbow trout with minimum stress.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.400-406
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• 1997

Chemical composition and antimicrobial activity of Houttuynia cordata Thunb. were investigated to develop a natural food preservative from it. Aspartic acid, glutamic acid, glycine and arginine were major amino acids of Houttuynia cordata Thunb., but were present in a trace amount. Free sugars were composed of glucose, fructose, sucrose and maltose and major fatty acids were linolenic acid, linoleic acid, oleic acid, and palmitic acid. Mineral elements were potassium, calcium, magnesium, iron, zinc, and copper. Antimicrobial activities were shown in acidic, neutral and phenolic fraction of Houttuynia cordata Thunb., but not in basic fraction. Among the four fractions, neutral fraction showed the strongest antimicrobial activities against microorganisms tested, such as Pseudomnas aeruginosa, Micrococcus luteus, Bacillus subtilis, Aspergillus parasiticus and Aspergillus flavus. Minimum inhibitory concentration (MIC) and minimum lethal concentration (MLC) of the neutral fraction varied according to microoganisms tested. The lowest values of MIC (0.0075 g eq./mL) and MLC (0.10 g eq./mL) were obtained from Pseudomonas aeruginosa.

• Food Science and Preservation
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• v.13 no.5
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• pp.661-667
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• 2006

This study was carried out to analyze the major chemical component of the leaf and stem of dried Petasites japonicus S. et Z. Max.. Comparing proximate composition of leaf and stem of Petasites japonicus as dry matter basis, stem contained higher moisture, crude fat, crude ash and carbohydrate, with less crude protein. The main component of free sugar and disaccharide in both leaf and stem were fructose and sucrose, respectively. Total amino acids of leaf and stem were 6,853.32 mg% and 2,350.61 mg% respectively. Although the amino acid composition of leaf and stem were different glutamic acid and aspartic acid were the major amino acids in samples. The major fatty acids of total lipids were linolenic acid in leaf and linoleic acid in stem. The ratios of unsaturated fatty acids to saturated fatty acid were 3.93 in leaf and 3.44 in stem. The unsaturated fatty acid content of samples were 3 times higher than those of saturated fatty acid contents. Oxalic acid was the major organic acids in leaf and stem. The contents of vitamin A, C and E were higher in leaf than in stem. The mined compositions of both leaf and stem were composed in order of K, Mg, Ca, Fe, Na, and Zn.

• Food Science and Preservation
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• v.14 no.6
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• pp.639-644
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• 2007

This study analyzed components of the leaves of Elaeagnus multiflora as part of studies on the nutritional and functional materials of fruits and leaves of this plant. The moisture content of the leaves was 71.6% and the carbohydrate, crude protein, lipid and ash contents were 24.1, 1.4, 0.4 and 2.5%, respectively. Concentrations of reducing sugars, soluble proteins and polyphenols were 460.0, 503.3 and 805.6 mg/100 g, respectively. Fructose was the dominant free sugar, and arabinose, maltose, glucose, and a small amount of trehalose were also detected. Malic acid was the main organic acid in E. multiflora leaves, and acetic acid, citric acid, lactic acid, and succinic acid were also present. E. multiflora leaves were high in K, Ca and Mg. Of hydrolyzed amino acids, alanine was present at the highest concentration (112.0 mg/100 g), with threonine, leucine, valine and phenylalanine being the next most common. Glutamic acid and ornithine were the dominant free amino acid and amino acid derivative, respectively.

• Mycobiology
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• v.33 no.1
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• pp.15-18
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• 2005

Macrolepiota procera, one of edible mushrooms belongs to Agaricaceae of Basidiomycota, has a good taste and good medicinal value. As a preliminary study for the development of artificial cultivation method of edible mushroom, cultural characteristics of M. procera was investigated on various culture media under different environmental conditions. Mycelial growth was compared on culture media composed of various carbon and nitrogen sources, and C/N ratios. The optimal conditions for the mycelial growth were $30^{\circ}C$ and pH 7. M. procera showed the rapid mycelial growth in the PDA media. The optimal carbon and nitrogen sources were maltose and glycine, respectively. The optimum C/N ratio was about 10 : 1 in case that 1% glucose was supplemented to the basal media as carbon source.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.199-205
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• 2004

The quality characteristics of traditional Korean Takju fermented with discolored, broken, and milled rice were evaluated. Initial pH of medium and culure temperature for the alcohol fermentation were 4.2 and 26$^{\circ}C$, respectively. After 5 days of cultivation, final pH and temperature were 4.0 and 23.5$^{\circ}C$. The alcohol contents in fermentation of discolored and broken rice was about 18.0％ and that of milled rice was 18.7％. The content of succinic acid was highest in organic acid components of products fermented three materials respectively. The major volatiles were 3-methyl-1-butanol, 2-methyl-1-propanol, n-propanol and ethyl acetate. In free amino acid composition of mashes, alanine retained more than 1000 mg％. Free sugars contained in mashes such as glucose, fructose, sucrose, maltose were also analysed by HPLC. Results of sensory evaluation in taste, aroma, color were showed good score above 4.3.

• Microbiology and Biotechnology Letters
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• v.29 no.3
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• pp.155-161
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• 2001

A bactriocin produced by Lactrococcus sp. HY449 was purified by sequential purfication steps such as n-propanol-acetone precipitation ion -exchange chromatography using CM-Sequential CL6B. gel filtration chromatography using Sephacry HR100 and reverse-phase chromatography using pro RPC HR 5/10. Reverse-phase chromatography the final step of the purfication yielded a single symmetrical peak of bacteriocin activity The purification resulted in final yield of 3.25% and 413.35 fold increase of the specific activity of bacteriocin. The active fraction from reverse-phase chromatography was used for N-terminal amino acid analysis . The purified bacteriocin contained isoleucine, leucine, methionine, and glycine at but N-terminal end no aromatic amino acids. Calculation of the number of amino acid residues in the bacteriocin revealed that it is consisted of 32 residues assuming the molecular weight of bacteriocin to be about 3.6kDa. Edman degrandation elucidated amino acid residues of the first four of the N-terminus to be $NH_2$-Ile-Leu-Pro-GIn.