• Applied Biological Chemistry
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• v.47 no.2
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• pp.197-201
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• 2004

In order to recycle animal by-products from food processing as food seasonings, pig bone (PB), chicken bone (CB) and tuna dark flesh (TDF) were studied. PB and CB extract prepared by hot water extraction for 18 h were hydrolyzed with protease and lipase. The DHs of PB and CB extract were increased to 70% and 80%, respectively, when Flavourzyme was treated after pancreatic enzyme treatment. When TDF was hydrolyzed with Alcalase and Flavourzyme, dry matter yield and total protein yield were around 22% and 9%, respectively. Also the free ammo acid content in hydrolysate reached up to 27% of total solid. The sensory properties of three hydrolysates containing 1% NaCl were, in order of their overall acceptance, TDF, PB and CB. Therefore, tuna dark flesh turned out to be the suitable animal by-product as raw material for seasoning ingredient.

• Proceedings of the KAIS Fall Conference
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• 2004.06a
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• pp.253-257
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• 2004

Platelet aggregation is a complex phenomenon that probably involves several intracellular biochemical pathways. When activated, platelets change shape, aggregate and release the contents of their intracellular granules. The interactions between platelets and blood vessel walls are important in the development of thrombosis and cardiovascular diseases. When blood vessels are damaged, platelet aggregation occurs rapidly to form haemostatic Plugs or arterial thrombi at the sites of vessel injury or in regions where blood flow is disturbed. These thrombi are the source of thromboembolic complications of atherosclerosis, heart attacks, stroke, and peripheral vascular disease. Therefore, the inhibition of platelet function represents a promising approach for the prevention of thrombosis. Plants constitute a rich source of bioactive chemicals such as phenolics, terpenoids and alkaloids. Plant extracts may be an alternative to currently used medicinal source because they constitute a rich source of bioactive chemicals. This study was performed to investigate the antiplatelet activity of extract of Tabebuia impetiginosa Martius ex DC (Taheebo) and find out which fractions to this activity in rabbit platelet. Taheebo was methanol extracted and solvent fractionated in to five fractions (hexane, chloroform, ethylacetate, butanol and water). And each fractions were investigated inhibitory effects on platelet aggregation induced by various agonists using washed rabbit platelets in vitro.

• International Journal of Industrial Entomology and Biomaterials
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• v.9 no.2
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• pp.217-223
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• 2004

A cathepsin L-like cysteine protease, v-cath, encoded by the baculovirus has been shown to playa role in host liquefaction. We have identified a v-cath gene in the silkworm virus, Bombyx mori nuclear polyhedrosis virus (BmNPV) K1 strain. The 969 bp v-cath has an open reading frame of 323 amino acids. A putative cleavage site and catalytic sites were conserved in BmNPV-K1 v-cath. The predicted three-dimensional structure of BmNPV-K1 v-cath revealed that the overall fold of BmNPV-K1 v-cath is similar to that of other proteases of the papain family. The deduced amino acid sequence of BmNPV-K1 v-cath showed 98% and 97% protein sequence identity to BmNPV T3 strain and to Autographa californica nuclear polyhedrosis virus, respectively. The BmNPV-K1 v-cath differed at 4 amino acid positions from BmNPV T3. The v-cath gene in BmNPV-K1 genome is located on the EcoRV 6 kb and XhoI 9 kb fragments. Northern hybridization analysis of BmNPV K1 v-cath gene revealed that it is expressed late in infection.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1391-1395
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• 2008

Leuconostoc citreum HJ-P4 is a strain isolated for kimchi fermentation with its low temperature-adapted growth feature and its high dextransucrase activity. The detailed characteristics of cell growth and dextran sucrase activities were investigated at various environmental conditions such as temperatures, pHs, salts, and raw ingredients. This strain showed almost 2-fold higher maximal cell concentration ($X_{max}$) than that of the type culture Leuconostoc mesenteroides B-512F at $10^{\circ}C$. The $X_{max}$ of the strain was maximum at pH 7 and the cell growth was inhibited by salts in a dose-dependent mode up to 7%. Addition of pepper (<6%), garlic (<10%), and ginger (<2%) in kimchi gave no inhibition effect on the growth of HJ-P4. Dextransucrase synthesized by this strain retained over 80% of its maximum activity at $10^{\circ}C$ showing a comparable cold-adapted feature to its host microbe. This culture can be used as a starter culture in the industrial kimchi production giving desirable functions and predominance at low temperature.

• Food Engineering Progress
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• v.14 no.1
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• pp.41-48
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• 2010

An optical method was introduced to investigate the dispersion stability of Saengshik beverages (SB) containing 3.7-11.7% Saengshik powder (SP). Time course changes in backscattering light flux (BSLF) from SB were monitored by a Turbiscan. BSLF in the bottom and top layers of SB increased by forming sediment and foam, respectively, while that in the middle layer decreased by clarifying. With SP levels, sedimentation in SB was retarded, but the height of total sedimentation layer was increased. A logarithmic model was developed to fit to the changes in BSLF with time, showing determination coefficients of 0.979-0.988. The levels of SP in SB influenced the migration speed of the clarification front as well as the numbers of separated layers; 2 layers in SB containing 3.7% SP, 3 in 5.7-9.7%, and 4 in 11.7%. Formation of clear layers started after 17-29 min and continued for 22-53 min. The clarification was retarded most in SB containing 7.7% SP, indicating the most stable SP level for the SB preparation.

• Korean Journal of Plant Resources
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• v.20 no.5
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• pp.409-423
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• 2007

The flora and the useful economic plants of Mt. Gangcheon was investigated from March to November, 2005. Vascular plants of this area consisted of total 379 taxa; 6 forms, 45 varieties, 328 species, 253 genera, 97 families. It corresponds to 9.31% of totally 4,071 taxa distributed in Korea. The useful plants of this area were 315 taxa. It corresponds to 83.1% of collected plants in this area. Among the useful plants, there were 161 taxa of edible source, 121 taxa of pastural source, 147 taxa of medicinal source, 82 taxa of ornamental source, 11 taxa of timber source, 14 taxa of industrial source. Korean endemic plants were composed of 16 taxa - 14 families, 16 genera, 12 species, 3 varieties, 1 forma. It corresponded to 4.2% of collected materials. The floristic specialized species of $III{\sim}V$ grades were 9 taxa, it correspond to 2.3% of collected materials. The naturalized plants were 15 taxa, it corresponded to 6.7% of 225 taxa distributed in Korea.

• Food Engineering Progress
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• v.13 no.4
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• pp.326-334
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• 2009

Blood coagulation and aggregation of platelet are crucial events in the pathogenesis of various ischemic diseases. The substance which can prevent blood coagulation and platelet aggregation was extracted from wood ear mushroom (Auricularia auricular-judae) and its anticoagulation activity was investigated. The dried A. auricular-judae was extracted with 0.1 N NaOH and its supernatant was further extracted with methanol and ethanol followed by $H_{2}O$. The resulting methanol soluble fraction showed significant antithrombotic activity in activated partial thromboplastin time, thrombin time, and prothrombin time assays with values of 100, 124, and 54 sec, respectively. This active substance was purified with DEAE-Sepharose CL6B and Sephacryl 400-HR and was found to be polysaccharide with the average molecular weight of over 150 kDa. This polysaccharide was xyloglucomannan of which the main component was mannose, and its anticoagulant activity was mostly mediated by inhibition of thrombin activity.

• Food Engineering Progress
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• v.15 no.3
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• pp.203-208
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• 2011

Effects of particle size and high pressure processing on the extraction rate of oil compounds from soybean powder were evaluated by Soxhlet method using hexane and supercritical fluid extraction (SFE) using $CO_{2}$. SFE was carried out at 4,000 psi and $50^{\circ}C$ for 4 hr. The mean particle sizes were varied from 26.7 to 862.0 ${\mu}m$ by controlling milling time. Saturation solubility increased as the particle size decreased. At large particle size, high pressure processing (HPP) showed higher extraction yield in both hexane extraction and SFE, but, as the particle size decreased, the HPP was irrelevant to the extraction yield in SFE. The higher extraction rate obtained from the smaller particle size. The scanning electronic microscopy of soybean powder treated by HPP showed pores on the surface of the particle. The higher extraction rate and yield from HPP treatment might be due to the less internal resistance of transferring the solvent and miscellar in the solid matrix by collapsing of tissues.

• Food Engineering Progress
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• v.15 no.4
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• pp.311-317
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• 2011

Rice bread premix was prepared from rice flour and vital wheat gluten, and the changes in the premix properties were studied during storage at 5, 25 and $35^{\circ}C$ for 4 months. Optimum level of 14-17% vital gluten could be added to the rice bread premix. The pH, sedimentation value, and Pelshenke value of the rice bread premix decreased with increasing storage period, whereas water retention capacity (WRC) and alkaline water retention capacity (AWRC) increased with increasing storage temperature. Mixograph peak time increased with increasing storage temperature. Rapid Visco Analyser (RVA) peak viscosity and setback values increased with increasing storage temperature and period. Decreased loaf volume was observed at the rice bread prepared from the premix during storage, especially at higher temperatures. Crumb hardness of the rice bread prepared from the premix increased during 4-month storage period.

• Food Engineering Progress
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• v.13 no.4
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• pp.341-347
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• 2009

Saengshik beverage products were developed to improve the convenience in consumption, and thereby to expand the Saengshik market. Beverages were prepared from 3 commercial Saengshik products (ES, BS, SS) by mixing with water using a high shear blender. The physicochemical and sensory properties of the Saengshik beverage product were compared. The most acceptable beverage product was made of BS at 7.7% (w/w) level. The apparent viscosity of the beverages increased as the Saengshik levels increased. The beverages at lower Saengshik levels showed dilatant fluid characteristics, while they were Newtonian and pseudoplastic fluids at middle and high Saengshik levels, respectively. The beverage products also showed rheopectic type time-dependency at middle (5.7-9.7%) Saengshik levels, while they were time independent at low and high levels.