• Fisheries and Aquatic Sciences
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• v.4 no.1
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• pp.18-24
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• 2001

Seasonal content changes of the three key nutrients for organisms, protein, lipid and glycogen, were analyzed for a whole year to delineate the seasonal energy strategy in pen shells, Atrina pectinata. Two metabolically important organs, the visceral mass and the posterior adductor muscle, were examined. Protein in the visceral mass rose in April and stayed at the level until June followed by the constant minimum value between August and November. The protein contents in the posterior adductor muscle increased sharply in April and again in July, followed by a gradual decline thereafter. Total lipid contents in the visceral mass gradually increased between January and May, and then slowly decreased until September since which a new weak increase was noticed. Lipid levels in the adductor muscle rapidly dropped in June and July. Glycogen contents in the visceral mass rapidly increased between February and June, followed by a drastic drop in July. This reduced visceral glycogen level was maintained up to September, and a gradual reduction ensued. Glycogen contents in the adductor muscle steadily but markedly increased from April reaching the maximum in August, and then slowly declined thereafter. These results suggest that an accelerated protein and lipid synthesis occurs in the gonad when the pen shell undergoes the ripe stage of gametogenesis, but the levels of these two nutrients decrease on spawning. With this gonadal process, regular protein synthesis and lipid storage in the posterior adductor muscle are temporarily arrested. The most important nutrient reserves that support gonad developmental cycles in a long term seem to be glycogen of the posterior adductor muscle.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.95-106
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• 2002

Soybean is one of the most important sources of protein and oil in the world. Recently, emphasis has been laid on the chemical composition of soybean seeds for the processing soybean foods. Improvement of soybean components has been expected to improve food-processing quality for the processed soybean products such as soymilk and various edible ingredients as well as fur the traditional soyfoods. In Korea, soybean breeding research programmes have been focused on the quality of the products derived from soybean with yield stability, and some new modified soybean varieties haying good food-processing quality were developed recently. So the efforts of establishing standard and standardization of products in soybean are important. Three main categories should be considered in view of soybean seed quality; the marketing value such as grain size, shape, and appearance; the eating and processing value such as dehulled ratio, water absorption rate, and benny flavor; the nutritional value such as protein, lipid, and carbohydrate contents. And the new frontiers in research are looking at the functional nutrients in soybeans and how to improve them. In case marketing value, mainly the appearance is evaluated, therefore, each country has an application of standard related to quality. Each determination of standard class, heat-damaged kernels, splits, and soybeans of other colors is made on the basis of the grain when free from foreign materials. But processing value and nutritional value for standardization were not studied in detail till now. In addition, soybean has potential roles in the prevention and treatment of chronic diseases, most notably cancer, osteoporosis, and heart disease. The functional nutrients include a protease inhibitor, phytic acid, saponins, and isoflavones, etc.. It is believed that standardization of soybean quality should perform to overcome the difficulties, relatively high price of domestic soybean products has weakened the competitive power, in the market related to WTO. So, we should focus on further research into the evaluation and establishment of quality-standard in soybean.

• Environmental Engineering Research
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• v.25 no.3
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• pp.290-298
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• 2020

A large residual fraction of aliphatic components of diesel prevails in soil, which has adverse effects on the environment. This study identified the most bio-recalcitrant aliphatic residual fraction of diesel through total petroleum-hydrocarbon fractional analysis. For this, the strain Acinetobacter sp. K-6 was isolated, identified, and characterized and investigated its ability to degrade diesel and n-alkanes (C₁₈, C₂₀, and C₂₂). The removal efficiency was analysed after treatment with bacteria and nutrients in various soil microcosms. The fractional analysis of diesel degradation after treatment with the bacterial strains identified C₁₈-C₂₂ hydrocarbons as the most bio-recalcitrant aliphatic fraction of diesel oil. Acinetobacter sp. K-6 degraded 59.2% of diesel oil and 56.4% of C₁₈-C₂₂ hydrocarbons in the contaminated soil. The degradation efficiency was further improved using a combinatorial approach of biostimulation and bioaugmentation, which resulted in 76.7% and 73.7% higher degradation of diesel oil and C₁₈-C₂₂ hydrocarbons, respectively. The findings of this study suggest that the removal of mid-length, non-volatile hydrocarbons is affected by the population of bio-degraders and the nutrients used in the process of remediation. A combinatorial approach, including biostimulation and bioaugmentation, could be used to effectively remove large quantities of aliphatic hydrocarbons persisting for a longer period in the soil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.354-362
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• 1991

To investigate nutritional and biochemical values of buckwheat, amino acids and minerals in buckwheat harvested from Kangweon-do were analysed. Mixed flour between buckwheat and wheat were made to be used for buckwheat noodle and were also analysed minerals and major nutrients in composite flours. When three different levels of flour mix were compared, major nutrients were about same among those mixes but minerals were higher by adding more buckwheat flour, especially by adding more imported buckwheat flour. From this mixed flour, 9 minerals and 16 amino acids including 9 essential amino acids were analysed. Contents of selenium, sodium and magnessium were very high in buckwheat flour, Therefore, nutritional value of domestic buckwheat was highly evaluated. BAP method was used to determine the change of gelatinization in the noodles prepared by extruder at 8$0^{\circ}C$, and in the noodles during freeze drying and refrigeration. 70% of gelatinization was done during noolding process and retrogradation was severe during refrigeration.

• Journal of Wetlands Research
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• v.21 no.3
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• pp.215-223
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• 2019

In this study, we analyzed the water quality characteristics of major tributaries of Nakdong River through statistical analysis such as correlation analysis, principal component and factor analysis, and cluster analysis. Organic matter and nutrients are highly correlated, and are high in spring and autumn, and seasonal water quality management is required. Principal component and factor analysis showed that 82% of total variance could be explained by 4 principal components such as organic matter, nutrients, nature, and weather. BOD, COD, TOC, and TP items were analyzed as major influencing factors. As a result of the cluster analysis, the four clusters were classified according to seasonal organic matter and nutrient pollution. Kumho River watershed showed high pollution characteristics in all seasons. Therefore, effective management of water quality in tributary streams requires measures in consideration of spatio-temporal characteristics and multivariate statistical techniques may be useful in water quality management and policy formulation.

• Animal Bioscience
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• v.34 no.3_spc
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• pp.354-362
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• 2021

Broiler chickens grow rapidly, and their nutrient requirements change daily. However, broilers are fed three to five diet phases, meaning nutrients are under or oversupplied throughout production. Increasing diet phases improves production efficiency as there is less time in the production cycle that nutrients are in under or over-supply. Nevertheless, the process of administering four or more diets is costly and often impractical. New technologies are now available to blend feed to match the daily nutrient requirements of broilers. Thus, the aim of this review is to evaluate previous studies measuring the impact of increasing feed phases on nutrient utilisation and growth performance, and review recent studies taking this concept to the extreme; precision nutrition - feeding a new diet for each day of the production cycle. This review will also discuss how modern precision feeding technologies have been utilised and the potential that new technologies may bring to the poultry industry. The development of a precision nutrition regime which targets daily requirements by blending dietary components on farm is anticipated to improve the efficiency of production, reduce production cost and therefore improve sustainability of the industry. There is also potential for precision feeding technology along with precision nutrition strategies to deliver a plethora of other management and economic benefits. These include increased fluidity to cope with sudden environmental or market changes, and the ability to alter diets on a farm by farm level in a large, integrated operation. Thus, the future possibilities and practical implications for such technologies to generate a paradigm shift in feed formulation within the poultry industry to meet the rising demand for animal protein is also discussed.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.779-792
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• 2008

The consumption of a wide variety of food groups is considered one of the key components of nutritional adequacy. The 2005 Dietary Guidelines for Koreans includes the consumption of a variety of foods from diverse food groups as a component of a normal diet. A survey was conducted to evaluate the relationship between the dietary diversity of food groups and nutrient intake in elderly patients (age 65 and above) at a rural area in Korea (Inje). 296 subjects (111 male and 185 female) were probed in a 3 day 24-recall dietary survey. Subjects were grouped according to food group intake frequency, based on six food groups (grain, meat/fish/legume/egg, vegetable, fat/oil, dairy, fruit). Nutritional quality was evaluated according to the numbers of nutrients under EAR (Estimated Average Requirements), and MAR (mean adequacy ratios). The frequency of elderly subjects consuming a meat/fish/legumes/egg food group less than once per day was 29.4%. The frequency of elderly subjects consuming fat/oil food group less than once per day was 65.8%. The percentage of subjects who did not eat dairy food was 88.8%, and that of subjects who did not eat fruit was 57.5%. A stepwise multiple regression analysis was used to develop models relating nutritional quality to possible food group intake frequency factors. Using the number of nutrients under EAR as a dependent variable, the meat/fish/legume/egg food group intake frequency explained 9.9% of variance, followed by the grain group, fat/oil group, dairy group, and vegetable and fruit group (Model $R^2$=0.260). For mean nutrient adequacy ratio as a dependent variable, the model $R^2$ was 0.326. The results of this study suggest that a highly varied diet in elderly might be associated with better nutritional quality, as assessed by nutrient intake. Accordingly, dietary guidelines should take into consideration nutritional characteristics in order to improve intake from all major food groups and to provide a variety of foods in the diet.

• Microbiology and Biotechnology Letters
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• v.51 no.4
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• pp.353-373
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• 2023

Kimchi is a traditional Korean dish made with salted fermented vegetables and contains various nutrients and functional substances with potential health benefits. The fermentation process used to make kimchi creates chemical changes in the food, developing nutrients and functional substances that are more easily absorbed and enhanced by the body. Recent studies have shown that several lactic acid bacteria strains isolated from kimchi exhibit probiotic properties and have several health benefiting properties such as such as anticancer, anti-obesity, and anti-constipation; they also promote colon health and cholesterol reduction in in vitro and in vivo experiments, as well as in epidemiological cohort studies. Kimchi contains prebiotics, non-digestible fibers that nourish beneficial gut bacteria; therefore, its intake effectively provides both probiotics and prebiotics for improved gut health and a fortified gut-derived immune system. Furthermore, fermentation of kimchi produces a variety of metabolites that enhance its functionality. These metabolites include organic acids, enzymes, vitamins, bioactive compounds, bacteriocins, exopolysaccharides, and γ-aminobutyric acid. These diverse health-promoting metabolites are not readily obtainable from single food sources, positioning kimchi as a valuable dietary option for acquiring these essential components. In this review, the health functionalities of kimchi ingredients, lactic acid bacteria strains, and health-promoting metabolites from kimchi are discussed for their properties and roles in kimchi fermentation. In conclusion, consuming kimchi can be beneficial for health. We highlight the benefits of kimchi consumption and establish a rationale for including kimchi in a balanced, healthy diet.

• Journal of The Korean Society of Grassland and Forage Science
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• v.9 no.1
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• pp.34-42
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• 1989

This pot experiments were conducted to find out the optimal fertilization ratios of ${\Sigma}anion$ : ${\Sigma}cation$, ${\Sigma}A$/${\Sigma}C$, and the optimal application rates of total major nutrients in an orchardgrass/ladino clover mixed sward. The optimum ratios and concentrations in equivalent basis were computed by the Homes systematic variations technique. The results were summarized as follows; 1. The optimum fertilization ratios of ${\Sigma}A$ : ${\Sigma}C$ and the optimum application rates of total nutrients for the high yields by forage species in a mixed sward were obtained (Table 6 in detail); ${\Sigma}A$ : ${\Sigma}C$ = 2 : 1 at 80 and 320 meq/pot, and 3 : 2 at 560 and 800 meq for grass and grass plus legume, and ${\Sigma}A$ : ${\Sigma}C$ = 1 : 2 for legume in general. 2. The optimum application rates of total nutrients for the high yields of grass and grass plus kgum were increased by decreasing the ${\Sigma}A$/ ${\Sigma}C$: ratio, whereas these for legume showed a valible. range without significance. 3. The yields 01 grass and grass plus legume were generally increasing by increasing both the ${\Sigma}A$/ ${\Sigma}C$ ratio and total concentration, but they were significantly higher at the ${\Sigma}A$/ ${\Sigma}C$ = 1.273 than at the 2.125 under the high total ion concentration. The legume yields were proportional to ${\Sigma}C$ ratio and increased by increasing the total ion concentration under the condition of high ${\Sigma}C$ ratio. 4. The efficiencies of ${\Sigma}A$ and ${\Sigma}C$ in relation to the grass and grass plus legume yields were highest with the low ratios of each other and the low rates of total nutrients ${\Sigma}A$ efficiency m the legume yield tended to be similar to that of ${\Sigma}A$ in the grass yield noted above. The ${\Sigma}C$ efficiency in the legume yield, however, was generally proportional to the ${\Sigma}C$ ratio except at the low rate of 80 meqlpot. 5. The yields of grass plus legume, yield components and botanical compositions in a mixed sward were greatly influenced by the ${\Sigma}A$/${\Sigma}C$ ratios, the fertilization rates of total nutrients, and the interaction of ratio and rate noted above. These effects were generally different and opposite accading to grass and legume. In addition, the soil chemical properties and mineral contents of forages were partially influenced by these systematic variations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.222-228
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• 1986

Contents of crude protein, calcium phosphorous, fatty acids, and amino acids in raw flesh and cooked broth of carp were determined. Quantative changes of the nutrients in cooked broth of carp were investigated during boiling time (3,6,9 and 12 hours). In case of quantative changes of the nutrients such as crude protein, calcium, phosphorous, fatty acids and amino acids in raw flesh of carp and cooked broth of carp during boiling time: All nutrients were increased with boiling time. And they marked maximum level at 12 hours of cooking time except calcium and fatty acid. The amount of unsaturated fatty acid to total fatty acids was larger than those of saturated fatty acid to total fatty acids, The amount of oleic acid and linoleic acid was larger than any other fatty acid. The major components of essential amino acids were shown to be valine, leucine, lysine and arginine, and the minor conponents of essential amino acids were methionine and histidine. In nonessential amino acids, the major components were aspartic acid, glutamic acid and alanine, and the minor components were serine, proline and cystine. The results suggest that the raw flesh and the cooked broth of carp are good sources as protein, fat and phosphorous.