• Animal Bioscience
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• v.37 no.4
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• pp.697-708
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• 2024

Objective: The objective of this study was to investigate the influence of dietary supplementation of Eucommia ulmoides leaf extract (ELE) on muscle metabolism and meat quality of pigs with and without pre-slaughter transportation. Methods: In a 43-day feeding experiment, a total of 160 pigs with an initial body weight 60.00±2.00 kg were randomly assigned into four groups in a completely randomized design with 10 replicates. Pigs in groups A and C were fed a basal diet and pigs in groups B and D were fed a basal diet supplemented with 0.5% ELE. Pigs were slaughtered with (group B and D) or without (group A and C) pre-slaughter transport. Muscle chemical composition, postmortem glycolysis, meat quality and muscle metabolome were analyzed. Results: Dietary ELE supplementation had no effect on the proximate composition of porcine muscle, but increased free phenylalanine, proline, citruline, norvaline, and the total free amino acids in muscle. In addition, dietary ELE increased decanoic acid and eicosapentaenoic acid, but decreased heptadecanoic acid, oleic acid, trans-oleic acid, and monounsaturated fatty acids in muscle. Meat quality measurement demonstrated that ELE improved meat water holding capacity and eliminated the negative effects of pre-slaughter transport on meat cooking yield and tenderness. Dietary ELE reduced muscle glycolytic potential, inhibited glycolysis and muscle pH decline in the postmortem conversion of muscle to meat and increased the activity of citrate synthase in muscle. Metabolomics analysis by liquid chromatographic tandem mass spectrometric showed that ELE enhanced muscle energy level, regulated AMP-activated protein kinase (AMPK) signaling, modulated glycogenolysis/glycolysis, and altered the metabolism of carbohydrate, fatty acids, ketone bodies, amino acids, purine, and pyrimidine. Conclusion: Dietary ELE improved meat quality and alleviated the negative effect of pre-slaughter transport on meat quality by enhancing muscle oxidative metabolism capacity and inhibiting glycolysis in postmortem muscle, which is probably involved its regulation of AMPK.

• Journal of the Korean Applied Science and Technology
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• v.33 no.2
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• pp.264-270
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• 2016

This Study is to into fuel using a torrefation reaction to food waste. When the fuel of only food waste alone, fuel value is was performed at a ratio of sewage sludge constant attempts to prevent low. Mixing ratios of food waste and sewage sludge, 10:0, 8:2, 6:4, 5:5. Regardless mixing ratio, it was possible to confirm that decreases the moisture content of 10% or less at a reaction temperature of $240^{\circ}C$ or higher. As the ratio of the reaction temperature and the sewage sludge is high, the fixed carbon content is increased. It was measured at up to 36%(mixing ratios6:4, reaction temperature $270^{\circ}C$) from the initial 1.1%. From the reaction temperature $240^{\circ}C$ satisfied with 3000Kcal/Kg or more is a SRF criteria shows the calorific value. It was possible to obtain a heating value that is increased from the raw sample approximately sextuple. As reaction temperature is heightened, Van krevelen Diagram moved to the range of Lignite range. It was possible to obtain high fuel ratio and 5,500Kcal/kg or less of a combustility index as the sewage sludge mixing ratio becomes high. Increase the fixed carbon content, than those food waste alone solid fuel into and improved fuel costs, it is necessary to ensure that the quality of the fuel is improved.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.485-489
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• 1991

In order to study the effects of blanching and germination of soybean on the quality of soymilk, the soybeans were differently treated as follow; (1) blanched for 5 min at $100^{\circ}C$, (2) germinated for 2 days at $25^{\circ}C$, (3) germinated for 2 days and then blanched for 5 min at $100^{\circ}C$. The qualities of various soymilks prepared from the treated soybeans were compared with those of soymilk from the untreated soybeans. Blanching of soybeans decreased yields, solid materials, viscosity, total protein, soluble nitrogen, and total sugar of soymilk but no effect on its free sugar contents, specific gravity, and pH. The blanching, however, improved the sensory properties and decreased the n-hexanal contents of soymilk to about 1/2.4. Germination of soybeans improved the yields, physical, chemical, and sensory properties and decreased the n-hexanal contents of soymilk to about 1/5. The germination plus blanching of soybeans showed kind of combined effects of germination's and of blanching's, resulting in the decrease of n-hexanal to about 1/10 and improvement in sensory properties of soymilk.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1146-1151
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• 1998

To prevent deterioration of the jujube wine quality by using heat sterilization while commercial production, ultrafiltration and microfiltration were applied. The permeate flux and physicochemical properties of jujube wine determined by MF and UF membrane ($0.2\;{\mu}m$ pore size and 50 K dalton cut off) were investigated. The permeate flux increasing caused the increased operating pressure. The Hunter L value of jujube wine treated MF and UF was increased and that of b value was decreased. The turbidity of jujube wine treated MF and UF was largely decreased. And the values of pH, ethanol, total acid and soluble solid were decreased or were at the same level comparing with untreated jujube wine. Retention percentage of sugar and organic acid was more than 80% and was not influenced by operating pressure. Results of sensory evaluation indicated that the color of UF was superior to un-treatment and commercial ones. And the flavor and taste were not significantly different with untreated jujube wine. The quality deterioration of commercial jujube wine could be improved by MF and UF. According to the sensory evaluation, there was also not difference between MF and UF for preference test. Therefore, the quality of jujube wine could be improved by MF having better separation yield efficiency than UF.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.331-336
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• 2012

In this study, we selected Gardeniae fructus (GF) as an anti-inflammatory functional material and improved the biological activity of GF through the treatment of ${\beta}$-glucosidase. For the simple evaluation of anti-inflammatory activity, the inhibitory activity of GF extract (GFE) on the production of NO by RAW264.7 cells in the presence of LPS was examined. ${\beta}$-glucosidase originating from Aspergillus niger or Aspergillus fumigatus has effectively improved the anti-inflammatory activity of GFE. The enzyme treatment raised the activity of GFE by more than 10 times. The optimum conditions for the enzyme reaction were at pH 4.6, $45^{\circ}C$, and 20 U/mL for 24 h with agitation. In addition, in vitro production of cytokines (IL-$1{\beta}$, IL-6, TNF-${\alpha}$), COX-2, and the NF-${\kappa}B$ activation of RAW264.7 cells decreased more in the presence of GFE treated with ${\beta}$-glucosidase originating from Aspergillus niger (GFAN) than in the presence of GFE. These results suggest that enzyme-treated GFE might be a potential candidate for natural anti-inflammatory food materials.

• Food Science and Preservation
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• v.18 no.5
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• pp.755-763
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• 2011

This study was conducted to monitor the quality characteristics Citrus unshiu ethanolic extracts by a response surface methodology. In extraction conditions based on the central composite design with variations in ethanol concentration (0~100%), extraction temperature($35\sim95^{\circ}C$), and ratio of solvent to sample(20 mL/g). The maximum value of yield was 36.31% at $93.18^{\circ}C$, 67.13% of ethanol concentration. The extraction yield and total polyphenol content were improved with the increase of ethanol concentration than extraction temperature. Total flavonoid content was improved with the increase of extraction temperature than ethanol concentration. The coefficients of determinations($R^2$) were 0.8646(p<0.1) and 0.9153(p<0.05) in electron donating ability and hesperidin content, respectively. Estimated conditions for the maximized extraction including yield, total polyphenol content, total flavonoid content, electron donating ability, and hesperidin content were 55~73% in ethanol concentration, $89\sim95^{\circ}C$ in extraction temperature, and 20 mL/g in ratio of solvent to sample.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.422-427
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• 2012

A giant squid has not been utilized in the manufacture of the surimi-based product because of its strong fishy smell and weak gel forming ability. In this study, Amorphophallus konjac flour (AKF) was used to improve the quality of giant squid surimi-based products. The response trace plots showed that the gel texture and water retention ability (WRA) of surimi gel increased as the contents of AKF and surimi increased, whereas the water content decreased. Meanwhile, the whiteness of surimi gel increased as the contents of water and surimi increased, and AKF content decreased. Based on a sensory evaluation, giant squid surimi-products with AKF was inferior in color and taste compared to commercial surimi-based products, This inferiority could be improved by the addition of seasoning ingredients such as sweeteners. AKF successfully removed the fishy smell and improved the surimi gel properties. Therefore, AKF could be used as a food ingredient in surimi-based products.

• Journal of Microbiology and Biotechnology
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• v.32 no.5
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• pp.630-637
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• 2022

The objective of this study was to optimize industrial-grade media for improving the biomass production of Weissella cibaria JW15 (JW15) using a statistical approach. Eleven variables comprising three carbon sources (glucose, fructose, and sucrose), three nitrogen sources (protease peptone, yeast extract, and soy peptone), and five mineral sources (K₂HPO₄, potassium citrate, ⳑ-cysteine phosphate, MgSO₄, and MnSO₄) were screened by using the Plackett-Burman design. Consequently, glucose, sucrose, and soy peptone were used as significant variables in response surface methodology (RSM). The composition of the optimal medium (OM) was 22.35 g/l glucose, 15.57 g/l sucrose, and 10.05 g/l soy peptone, 2.0 g/l K₂HPO₄, 5.0 g/l sodium acetate, 0.1 g/l MgSO₄·7H₂O, 0.05 g/l MnSO₄·H₂O, and 1.0 g/l Tween 80. The OM significantly improved the biomass production of JW15 over an established commercial medium (MRS). After fermenting OM, the dry cell weight of JW15 was 4.89 g/l, which was comparable to the predicted value (4.77 g/l), and 1.67 times higher than that of the MRS medium (3.02 g/l). Correspondingly, JW15 showed a rapid and increased production of lactic and acetic acid in the OM. To perform a scale-up validation, batch fermentation was executed in a 5-l bioreactor at 37℃ with or without a pH control at 6.0 ± 0.1. The biomass production of JW15 significantly improved (1.98 times higher) under the pH control, and the cost of OM was reduced by two-thirds compared to that in the MRS medium. In conclusion, OM may be utilized for mass producing JW15 for industrial use.

• Nutrition Research and Practice
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• v.16 no.5
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• pp.549-564
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• 2022

BACKGROUND/OBJECTIVES: Oxidative stress is caused by an imbalance between harmful free radicals and antioxidants. Long-term oxidative stress can lead to an "exhausted" status of antioxidant defense system triggering development of metabolic syndrome and chronic inflammation. Green perilla (Perilla frutescens) is commonly used in Asian cuisines and traditional medicine in southeast Asia. Green perilla possesses numerous beneficial effects including anti-inflammatory and antioxidant functions. To investigate the potentials of green perilla leaf extract (PE) on oxidative stress, we induced oxidative stress by high-fat diet (HFD) in aging mice. MATERIALS/METHODS: C57BL/6J male mice were fed HFD continuously for 53 weeks. Then, mice were divided into three groups for 12 weeks: a normal diet fed reference group (NDcon), high-fat diet fed group (HDcon), and high-fat diet PE treated group (HDPE, 400 mg/kg of body weight). Biochemical analyses of serum and liver tissues were performed to assess metabolic and inflammatory damage and oxidative status. Hepatic gene expression of oxidative stress and inflammation related enzymes were evaluated by quantitative real-time polymerase chain reaction (qRT-PCR). RESULTS: PE improved hepatopathology. PE also improved the lipid profiles and antioxidant enzymes, including hepatic glutathione peroxidase (GPx) and superoxide dismutase (SOD) and catalase (CAT) in serum and liver. Hepatic gene expressions of antioxidant and anti-inflammatory related enzymes, such as SOD-1, CAT, interleukin 4 (IL-4) and nuclear factor erythroid 2-related factor (Nrf2) were significantly enhanced by PE. PE also reduced the levels of hydrogen peroxide (H₂O₂) and malondialdehyde (MDA) in the serum and liver; moreover, PE suppressed hepatic gene expression involved in pro-inflammatory response; Cyclooxygenase-2 (COX-2), nitric oxide synthase (NOS), interleukin 1 beta (IL-1β), and interleukin 6 (IL-6). CONCLUSIONS: This research opens opportunities for further investigations of PE as a functional food and possible anti-aging agent due to its attenuative effects against oxidative stress, resulting from HFD and aging in the future.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.944-951
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• 2011

An improved cholesterol analysis method was developed for powdered infant formula by gas chromatographic separation after liquid-liquid extraction and partition. In the official Korea Food Standard method for cholesterol analysis, the water phase and solvent phase were not well separated in the case of emulsified foods such as powdered infant formulas and baby foods. For the rapid and simple sample preparation method, an optimized direct saponification condition was established for heating temperature, heating time, and KOH concentration. From the results, the optimum conditions were as follows: heating temperature $90^{\circ}C$, heating time 60 min, and 16 M KOH 10 mL for a 2 g infant formula sample; improved separation condition for gas chromatography was as follows: the initial oven condition was $250^{\circ}C$ for 25 min, the oven temperature was increased to $290^{\circ}C$ by $10^{\circ}C$/min ratio, and finally the oven temperature remained at $290^{\circ}C$for 9 min. The developed method could be implemented for the study of cholesterol, providing the advantages of reduced inspection time and cost in emulsified foods such as infant formula.