• Molecules and Cells
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• 제39권9호
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• pp.692-698
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• 2016

Advances in next generation sequencing (NGS) technologies have enabled population-level studies for many animals to unravel the relationships between genotypic differences and traits of specific populations. The objective of this study was to perform evolutionary analysis of single nucleotide polymorphisms (SNP) in genes of Korean native cattle Hanwoo in comparison to SNP data from four other cattle breeds (Jersey, Simmental, Angus, and Holstein) and four related species (pig, horse, human, and mouse) obtained from public databases through NGS-based resequencing. We analyzed population structures and differentiation levels for the five cattle breeds and estimated species-specific SNPs with their origins and phylogenetic relationships among species. In addition, we identified Hanwoo-specific genes and proteins, and determined distinct changes in protein-protein interactions among five species (cattle, pig, horse, human, mouse) in the STRING network database by additionally considering indirect protein interactions. We found that the Hanwoo population was clearly different from the other four cattle populations. There were Hanwoo-specific genes related to its meat trait. Protein interaction rewiring analysis also confirmed that there were Hanwoo-specific protein-protein interactions that might have contributed to its unique meat quality.

• 한국축산식품학회지
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• 제43권3호
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• pp.428-440
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• 2023

Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior digestive and absorptive qualities that make them the ideal replacement for traditional protein production. This study aims to further the processing ability of insect protein by investigating the effects of various pre-treatment methods, such as blanching (HB), roasting (HR), and superheated steam (HS), on the nutritional properties and physicochemical characteristics of proteins extracted from Hermetia illucens larvae. The drying rate, pH value, color analysis, amino and fatty acid profile, as well as bulk density, shear force, and rehydration ratios of the above pre-treatment methods, were explored. HS was found to have the highest drying rate and pH value analysis showed that HB and HS samples have significantly higher values compared to the other modalities. Raw edible insects had the highest value in the sum of essential amino acid (EAA) and EAA index when compared to EAAs. HB and HS showed significantly lower bulk density results, and HS showed the highest shear force and the highest value in rehydration ratio, regardless of immersion time. Therefore, taking the above results together, it was found that blanching and superheated steam blanching pre-treatment were the most effective methods to improve the processing properties of H. illucens after hot-air drying.

• 한국식품과학회지
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• 제7권4호
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• pp.229-237
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• 1975

Protease생산(生産)을 위한 Asp. oryzae의 배양조건(培養條件), 생산효소(生産酵素)의 정제(精製) 및 정제효소(精製酵素)의 육연화(肉軟化)에 관한 효과(效果)에 대(對)하여 연구 하였다. Asp. oryzae가 생산(生産)하는 proteolytic enzyme이 육연화(肉軟化)에 미치는 영향(影響)을 조사한 결과(結果)는 다음과 같다. 1. Asp. oryzae를 밀기울에 고체배양(固體培養)한 결과(結果) 최적조건(最適條件)은 배양일수(培養日數) 3일, 산수량(散水量) 130%, pH 6.5와 탄소원(炭素原)으로는 glucose 2%, 질소원으로는 urea 0.03%, mineral salts로 $MgSO_4$ 0.1%가 가장 좋았다. 2. Asp. oryzae 고정(固定)배양액으로부터 효소(酵素)를 추출(抽出)하고 그 추출액으로부터 유안염석(硫安鹽析) 및 Sephadex G-75 columm chromatography에 의하여 정제(精製)하였다. 3. 정제(精製)된 enzyme은 산성(酸性)에서는 hemoglobin, 중성(中性), alkali성(性)에서는 casein를 기질(基質)로 사용한 결과 작용최적(作用最適) pH가 3.0, 6.6, $8.4{\sim}8.5$, $10{\sim}10.5$이었으며 pH의 안정성(安定性)범위는 $pH\;6{\sim}10$이었다. 4. 최적온도(最適溫度)는 $50^{\circ}C$ 이었으나 안정성(安定性)은 $40^{\circ}C$ 까지였다. 5. Metal ion 및 EDTA에 미치는 영향은 protease는 Ag ion에 저해 되었다. 또 ion 농도가 낮아짐에 따라 금속 ion에 의한 조해(阻害)는 감소되었다. EDTA에 의하여서도 조해(阻害)되었다. 6. Chicken과 bovine으로부터 myofibril과 actomyosin을 추출(抽出) 정제(精製)하여 attack시킨 결과(結果) 근원섬유단백질(筋原纖維蛋白質)의 MgATPase활성(活性) 및 Ca-ATPase활성(活性)은 현저하게 변화(變化)하였다. 따라서 본(本) 효소(酵素)는 연육소(軟肉素)로서 이용(利用)할 수 있음을 알았다.

• 한국식품과학회지
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• 제52권5호
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• pp.459-466
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• 2020

본 연구는 우리나라에서 재배되는 대두, 녹두, 적두 및 완두 4종의 콩 원물을 선발하여 단백을 추출한 후 얻은 농축콩단백의 영양학적 및 기능적 특성을 분석하여 4종 단백 소재의 품질 특성을 알아보고자 하였다. 4종 농축콩단백의 영양학적 특성을 살펴본 결과, 단백질 함량은 72.58-78.69%로 나타났고, 아미노산의 함량은 4종 농축콩단백 모두 aspartic acid, glutamic acid, lysine에서 높은 함량을 나타났으며, 농축녹두단백의 총 필수 아미노산 함량이 3종 농축콩단백에 비해 유의하게 높았다(p<0.05). 4종 농축콩단백의 기능적 특성을 알아본 결과, pH와 겉보기 밀도는 농축녹두단백과 농축적두단백이 다른 농축콩단백에 비해 유의하게 높았고(p<0.05), 수분흡수력은 농축완두단백이, 유지흡수력은 농축대두단백이, 유화 활성은 농축녹두단백이, 유화안전성은 농축녹두단백과 농축완두단백이 다른 농축콩단백에 비해 유의하게 높았다(p<0.05). 따라서 본 연구를 종합해 볼 때, 4종 농축콩단백의 각 기능적 특성을 고려하여 대체육 제품 산업에 적용한다면, 식품소재로서 활용가치가 있을 것으로 판단된다.

• 한국산학기술학회논문지
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• 제13권1호
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• pp.439-444
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• 2012

본 연구는 고등어육을 수도수 수세한 것(Tap water washing, TWW)과 전해수 수세한 것(Electrolytic water washing, EWW)의 일반성분과 색차 그리고 SDS-전기영동을 통하여 수세효과를 확인하였다. EWW 고등어육 잔사의 수분함량은 TWW경우보다 높게 나타났다(p<0.05). 단백질함량은 TWW경우보다 EWW 경우가 1%정도 더 감소하였다. 조지방의 경우도 단백질결과와 같았다. 전해수에 수세한 것에 비해 수도수에 수세한 처리구가 명도값이 높았다. 적색도는 낮아지는 경향이었으나 수도수와 전해수모두 2회 이상의 수세에서는 감소하는 경향은 유의하지 않았다(p<0.05). 황색도는 처리구 모두 수세횟수에 관계없이 유의하지 않은 결과 였다. 전기영동에 의한 단백질 패턴변화를 확인한 결과 EWW 잔사물이 TWW 잔사물 보다 더 진한 즉, 염용성 단백질 band(205KD) 부분이 증가하였다. 이러한 결과는 적색육 어묵산업에서 EWW가 TWW보다 나을 것으로 생각된다.

• Clinical Nutrition Research
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• 제12권1호
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• pp.29-39
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• 2023

Previous studies have frequently reviewed how different macronutrients affect liver health. Still, no study centered around protein intake and the non-alcoholic fatty liver disease (NAFLD) risk relationship. This study aimed to examine the association between the consumption of total and different sources of protein and NAFLD risk. We allocated 243 eligible subjects to the case and control groups, including 121 incidence cases of NAFLD, and 122 healthy controls. Two groups were matched in age, body mass index, and sex. We evaluated the usual food intake of participants using FFQ. Binary logistic regression was conducted to estimate the risk of NAFLD in relation to different sources of protein intake. The age of participants was 42.7 years on average, and 53.1% were male. We found Higher intake of protein in total (odds ratio [OR], 0.24; 95% confidence interval [CI], 0.11-0.52) was significantly associated with a lower risk of NAFLD, despite adjusting for multiple confounders. in detail, higher tendency to the vegetables (OR, 0.28; 95% CI, 0.13-0.59), grains (OR, 0.24; 95% CI, 0.11-0.52), and nuts (OR, 0.25; 95% CI, 0.12-0.52) as the main sources of protein, were remarkably correlated with lower NAFLD risk. In contrary, increased intake of meat protein (OR, 3.15; 95% CI, 1.46-6.81) was positively associated with a higher risk. Totally, more calorie intake from proteins was inversely associated with lower NAFLD risk. This was more likely when the protein sources were selected less from meats and more from plants. Accordingly, increasing the consumption of proteins, particularly from plants, may be a good recommendation to manage and prevent NAFLD.

• 한국축산식품학회지
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• 제44권3호
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• pp.710-722
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• 2024

Extracellular matrix (ECM) proteins play a crucial role in culturing muscle stem cells (MuSCs). However, there is a lack of extensive research on how each of these proteins influences proliferation and differentiation of MuSCs from livestock animals. Therefore, we investigated the effects of various ECM coatings-collagen, fibronectin, gelatin, and laminin-on the proliferation, differentiation, and maturation of porcine MuSCs. Porcine MuSCs, isolated from 14-day-old Berkshire piglets, were cultured on ECM-coated plates, undergoing three days of proliferation followed by three days of differentiation. MuSCs on laminin showed higher proliferation rate than others (p<0.05). There was no significant difference in the mRNA expression levels of PAX7, MYF5, and MYOD among MuSCs on laminin, collagen, and fibronectin (p>0.05). During the differentiation period, MuSCs cultured on laminin exhibited a significantly higher differentiation rate, resulting in thicker myotubes compared to those on other ECMs (p<0.05). Also, MuSCs on laminin showed higher expression of mRNA related with maturated muscle fiber such as MYH1 and MYH4 corresponding to muscle fiber type IIx and muscle fiber type IIb, respectively, compared with MuSCs on other ECM coatings (p<0.05). In summary, our comparison of ECMs revealed that laminin significantly enhances MuSC proliferation and differentiation, outperforming other ECMs. Specifically, muscle fibers cultured on laminin exhibited a more mature phenotype. These findings underscore laminin's potential to advance in vitro muscle research and cultured meat production, highlighting its role in supporting rapid cell proliferation, higher differentiation rates, and the development of mature muscle fibers.

• 대한지역사회영양학회지
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• 제11권5호
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• pp.598-607
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• 2006

The following study has been conducted by carrying out the nutrition education program for preschool children and measuring the change in their food preference and nutritional knowledge. The 28 boys and 22 girls with the average height of $117.4{\pm}5.1cm$ and weight $21.8{\pm}3.5kg$ participated in the study. The favorite foods of the children were: meat (51.1%) being the highest, fruits (38.3%), carbohydrates (23.4%), while the least favored food was vegetables (75%). It indicated that 36.2% of the children were having unbalanced diets. The change in food preference after the implementation of the nutrition education program was the significant increase in preference in vegetables and fruits (p<0.01) and proteins such as meat, fish, eggs and beans (p<0.05). The differences in food preference among boys and girls were that the boys showed significant increase in vegetables and fruits (p<0.01) while there was a decrease in the simple sugar groups (p<0.01). Regarding girls, there were significant increases in vegetables and fruits as well as protein groups of meat, fish, eggs and beans (p<0.01). The changes in the nutritional knowledge of the preschool children after the implementation of the nutrition education program were scores for the fruits and vegetables group and carbohydrates group showed a significant increase while the scores for the oil and nuts group had decreased considerably. The average score on nutritional knowledge has significantly increased from 9.07 to 10.17 (p<0.01) and the score on the roles of the nutrients increased from 3.02 to 3.48 (p<0.05). The changes in eating habits of the children after the nutrition education were the answer for the change in eating habits of the children after the nutrition education was 'slight change' 61.4%. Also, the change in food preference was 'slight change' 61.4% and the improvement in nutrition education was 'slightly' 50%. According to the results of this study, it is evident that the change in eating habits and the acquisition of nutritional knowledge is very difficult, thus requiring consistent and prolonged education. Therefore, it seems to be best to include a more systematic and professional nutrition education program in preschool education. Also, the education for the parents should be implemented since the effect of education on children is greater when it is closely connected with the education at home.

• 한국조리학회:학술대회논문집
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• 한국조리학회 2005년도 제33차 정기춘계학술세미나
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• pp.19-42
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• 2005

This study was conducted to investigate the proteolytic properties of Sarcodon aspratus on meat proteins. The analytical condition for the measurement of enzyme activity was determined and the effect of Sarcodon aspratus on beef protein and its fractions were determined by SDS-PAGE and spectrophotometric method, respectively. Optimum temperature and pH of Sarcodon aspratus was $73-78^{\circ}C$,pH 8, respectively. However, the enzyme tended to be denatured at $50^{\circ}C$ for 10min incubation. Proteolytic activity of Sarcodon aspratus was higher than those of kiwi and pear by 66 and 990 times by dry weight, respectively. It was appeared that proteolytic activity of Sarcodon aspratus toward beef protein by SDS-PAGE was prominent when compared to those of kiwi and bromelain. Furthermore, Sarcodon aspratus showed highest proteolytic activity toward all the beef protein fractions, which was followed by collagenase and bovine protease. Transmission electron microscopy showed the muscle fiber started to be degraded when treated with Sarcodon aspratus(1,000 unit) for 10min at $25^{\circ}C$. No distinct sarcomere, A-band, and z-line was observed when treated with Sarcodon aspratus for 60min at same condition.

• 한국식품과학회지
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• 제18권5호
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• pp.357-363
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• 1986

식품의 주요 구성 성분의 현탁액에 대한 열전도도와 열확산도를 $-40^{\circ}C\;-150^{\circ}C$의 온도 범위와 10%-60%의 농도 범위애서 측정하였다. 세 종류의 서로 다른 농도에서 측정된 실험값으로부터 가정된 모델에 의해 순수 성분의 열전도도와 열확산도를 각각의 온도에서 구한 다음 컴퓨터 프로그램을 이용하여 모델의 상수들을 구하였다. 본 연구에서 발전시킨 모델을 사용하여 얻은 식품의 열전도도와 열확산도 수치를 기발표된 모든 액체식품의 데이타와 비교해 본 결과 3.8%의 오차가 있었다. 식품의 주요 구성 성분의 함량과 온도가 주어지면 본 연구에서 발전시킨 모델을 이용하여 열전도도와 열확산도 수치를 위의 오차 한계에서 구할 수 있다.