• Food Science and Biotechnology
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• v.15 no.4
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• pp.506-510
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• 2006

To be used as a source of astaxanthin by animals, the red yeast Xanthophyllomyces dendrorhous needs to be dried and the cell wall ruptured. Spray-drying and flat-roller milling successfully prepared the yeast as a feed additive with little loss of astaxanthin. Spray-drying successfully dried the yeast with negligible decomposition of astaxanthin compared to drum-drying. By repeated milling with a flat-roller mill, astaxanthin extracted with ethanol increased from 0.01 to 1.31 mg astaxanthin/g yeast. This method did not decompose astaxanthin in contrast to chemical digestion of the cell wall. Flat-roller milling effectively flattened and cracked the dried cells. Astaxanthin in yeast prepared by spray-drying and flat-roller milling was well absorbed by animals. Specifically, when spray-dried and milled yeast was supplied in the feed (40 mg astaxanthin/kg feed), astaxanthin was successfully absorbed (1,500 ng/mL blood and 1,100 ng/g skin) by laying hens.

• Current Research on Agriculture and Life Sciences
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• v.32 no.4
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• pp.199-202
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• 2014

The bioconversion of cellulosic biomass hydrolyzates consisting mainly of glucose and xylose requires the use of engineered Saccharomyces cerevisiae expressing a heterologous xylose pathway. However, there is concern that a fungal xylose pathway consisting of NADPH-specific xylose reductase (XR) and $NAD^+$-specific xylitol dehydrogenase (XDH) may result in a cellular redox imbalance. However, the glycerol biosynthesis and glycerol degradation pathways of S. cerevisiae, termed here as the glycerol cycle, has the potential to balance the cofactor requirements for xylose metabolism, as it produces NADPH by consuming NADH at the expense of one mole of ATP. Therefore, this study tested if the glycerol cycle could improve the xylose metabolism of engineered S. cerevisiae by cofactor balancing, as predicted by an in-silico analysis using elementary flux mode (EFM). When the GPD1 gene, the first step of the glycerol cycle, was overexpressed in the XR/XDH-expressing S. cerevisiae, the glycerol production significantly increased, while the xylitol and ethanol yields became negligible. The reduced xylitol yield suggests that enough $NAD^+$ was supplied for XDH by the glycerol cycle. However, the GPD1 overexpression completely shifted the carbon flux from ethanol to glycerol. Thus, moderate expression of GPD1 may be necessary to achieve improved ethanol production through the cofactor balancing.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.95-99
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• 2004

The sensory and mechanical characteristics of muffin using different levels (0, 20, 40, 60, 80 and 100％) of Glycyrrhiza radix extract were investigated. The lightness of crust and crumb of the muffins were significantly (p〈0.05) decreased, but the redness was increased with increasing content of Glycyrrhizae radix extract. The mechanical texture parameters, such as hardness, gumminess and chewiness, were significantly (p〈0.05) low in the groups with 40∼80％ Glycyrrhizae radix extract. With regard to the sensory evaluation, a brown crust, yellow crumbs, surface roughness, Glycyrrhizae radix flavor, roasted nutty taste, sweetness, bitterness and springiness of the muffins were significantly increases with increasing content of Glycyrrhizae radix extract. However, the hardness was significantly (p〈0.05) low without the addition of Giycyrrhizae radix extract, the overall acceptability was excellent in the group with the addition of 60％ Glycyrrhizae radix extract. As a result, with the addition of Glycyrrhizae radix extract to the muffin, the sensory and mechanical properties were improved therefore, Glycyrrhizae radix extract could be prepared as a useful functional additive to sugar free muffins.

• The Korean Journal of Food & Health Convergence
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• v.4 no.3
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• pp.12-21
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• 2018

This research was conducted at agric physical lab, Department of Animal science, Faculty of Agriculture to determines the effects of marinating spent layer meat with basil leaf paste on drip loss and sensory attributes under different post mortem conditions. In the light of this, the poultry industry is obliged to continuously grow for a steady supply of quality poultry meat. Marinating the spent layer hen's meat with fresh basil leaves (Ocimum basilicum) in addition to subjecting the meat to 0, 6, 12, and at 24 hours post mortem aging before cooking increased it's organoleptic attributes which was readily acceptable to consumers. Marination of meat with herbs or spices like basil leaves paste had enhanced consumer's preference for taste, texture aroma, colour and overall acceptance. Marination improved consumer acceptance of spent layer meat irrespective of parts and post mortem aging. However, the majority of the respondents preferred meat marinated and subjected to 12 hours of post mortem aging. It is recommended that more quantity of marinate should be added further studies should in order to determine more effect of fresh basil leaves rough paste. And more hours of postmortem aging should be increased in order to determine more effect of fresh basil leaves rough paste marinate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.864-868
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• 1998

The studies were carried out to investigate the mixed effects of medicinal herbs, such as Lithospermum erythrorhizon and Glycyrrhiza uralensis(LG), and LG with chitosan(LGC) on shelf-life of kimchi fermented at 1$0^{\circ}C$ for 25 days. During the fermentation, pH was more slowly lowered in LG(1%, 3%) and LGC treatments than in control. Titratable acidity of these treatments was slightly lower than that of control. Viable cells of total bacteria and lactic acid bacteria in kimchi added with LG(3%) and LGC showed inhibitory effects about 1.2~1.6, 1.3~1.8 log10 cycle. The sour taste of kimchi added with LG or LGC was changed more slowly than that of control during fermentation for 5 days at 1$0^{\circ}C$. But flavor, color and overall acceptability did not show significant differences(p<0.05) among treatments. The color of kimchi added with LG was improved significantly by adding of 1% chitosan. The shelf-life of kimchi added with LGC was extended about 10 days than control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.218-223
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• 2000

The objective of this study was to investigate the effectiveness of preservatives for extending storage life and maintaining the quality of minimally processed Chinese cabbage. Cut Chinese cabbage was treated with either 1% CaCl2, 1% NaCl, 3% sucrose, 1% Ca-lactate, 1% vitamin C, 0.05% chitosan＋1% vitamin C, 0.1% Sporix＋1% vitamin C or hot water(6$0^{\circ}C$) and then packed with polyethylene film(60${\mu}{\textrm}{m}$) and stored at either 2$0^{\circ}C$ or 4$^{\circ}C$. To evaluate biochemical changes and quality of minimally processed Chinese cabbage, the samples were tested to determine the amount of vitamen C, titratable acidity, organic acid and fiber contents. Changes in color were also examined. The quality of kimchi prepared form minimally processed cabbage was affected by the treatments. REsults indicate that the minimally processed Chinese cabbage treated with either 1% CaCl2 at 2$0^{\circ}C$ and 4$^{\circ}C$ or 1% NaCl at 2$0^{\circ}C$ minimized biochemical changes in plant tissue and those treatments were most effective in maintaining product quality. The cabbage treated with 1% vitamin C or 1% NaCl at 4$^{\circ}C$ resulted in kimchi with improved color, texture, flavor and the best overall acceptability, as determined by a sensory test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.241-247
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• 2000

The possibility of buckwheat-wheat flour mixture as bread was studied by adding 10, 20, and 30% of buckwheat to wheat flour. To improve bread-making quality of the mixture, gluten, ascorbic acid, and hydroxy propyl methyl cellulose (HPMC) were added to 30% buckwheat-wheat flour and sensory evaluation was also exercised on it. The weight of bread increased but the volume of that decreased as the percentage of buckwheat to wheat flour increased, and improved bread-making quality by adding gluten, ascorbic acid, HPMC to 30% buckwheat-wheat composite flour. When it comes to color, color of the bread got darker as the percentage of buckwheat increased, got brighter when gluten and HPMC were added and showed little difference when ascorbic acid was added. Texture of bread increased in maximum weight, strength, hardness but decreased in springiness and cohesiveness. The use of additives showed influence to the some results. In terms of the aging process, enthalpy increased with storage time, and it could be slowed down by the use of the additives. The sensory evaluation shwoed that 10% buckwheat-wheat bread was most excellent, 20% bread was similar to other bread made from wheat flour, and the bread made by mixing additives were better than just 30% buckwheat-wheat flour in terms of quality.

• Radioisotope journal
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• v.21 no.4
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• pp.38-45
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• 2006

A new herbal composition. HemoHIM, was developed using irradiated animal models and was successfully applied as an immune-improving agent. In a view that the protection and recovery of immune, hematopoietic and self-renewal tissues are essential for radioprotective agents, HemoHIM was developed based on a novel combination of three edible herbs (Angelica Radix, Cnidii Rhizoma. Paeonin Radix) that meet all those requirements. HemoHIM significantly protected the immune and hematopoietic system and enhanced their recovery in y-irradiated mice. For the application of HemoHIM as a health functional food and a supplementary agent for the cancer patients, the efficacy of HemoHIM to improve the immune functions was further evaluated in immune-depressed animals and humans. Animal studies demonstrated that HemoHIM significantly improved the immune functions in cyclophosphamide-treated mice, aged mice, and dexamethasone-treated mice. In human studies, HemoHIM enhanced the immune activity and cytokine secretion in sub-healthy volunteers, and alleviated the severe leukocyre depression in cancer patients during radiation and chemotherapy. Based on these results, HemoHIM was approved by Korea FDA as a material of health functional food for immune function improvement and will be commercially available soon. This case of HemoHIM research and development suggested that irradiated animals can be good models for biological degenerations such as immune depression, self-renewal tissue damage, and aging for the development of biological modulators.

• Journal of Korean Medicine for Obesity Research
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• v.17 no.2
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• pp.119-126
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• 2017

Objectives: This study investigated the effects of the mixed herbal extract from Cinnamomum cassia Blume, Atractylodes macrocephala Koidzumi, Pueraria lobata Benth, and Aconitum carmichaeli Debx (CAPA) on obesity and glucose tolerance in obese mice. Methods: Animals were divided in 6 groups, normal diet, high fat diet (HFD), HFD with CAPA 100 mg/kg (CAPA 100), CAPA 300 mg/kg (CAPA 300), and metformin 200 mg/kg or lorcaserin 10 mg/kg as positive controls, and treated for 16 weeks. Body weight, food intake, fasting blood glucose, and body temperature were checked every week and then organs, blood serums were collected after treatment. The oral glucose tolerance test was also carried out after treatment. Results: Compared to HFD, CAPA extract treated mice showed significant decreases in body weight, adipose tissue weight, lipid accumulations in liver and serum lipid levels without a reduction of food intake. And fasting glucose and glucose tolerance were all improved in the CAPA treated mice. Conclusions: Our results suggest that CAPA extract can prevent diet induced obesity and glucose intolerance without a reduction of energy intake in obese mice.

• Food Science and Preservation
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• v.11 no.1
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• pp.88-93
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• 2004

This study was conducted in order to compare reflux extraction(RE) and microwave-assisted extraction(MAE) in extraction efficiency and establish optimum microwave extraction conditions in obtaining Aster scaber Thunb extracts. Extraction time was reduced considerably in MAE. When 70％ methanol, 50％ methanol, 70％ ethanol, or 50％ ethanol was used, no difference was found in the amount of soluble solid and total phenol between MAE and RE. The optimum microwave-assisted extraction conditions for Aster scaber Thunb were achieved by 120-150 watts of microwave energy and 4∼8 minutes of extraction time. No significant changes were found in antioxidant activity using DPPH scavenging method over the variation of microwave power or extraction time. The use of diluted methanol or ethanol improved soluble solid content(30.8％), total polyphenol content(2.9％) and antioxidant activity(69％ ).