• Korean Journal of Food Science and Technology
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• v.7 no.1
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• pp.7-10
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• 1975

A series of experiment was undertaken to pursue the possibility of aflatoxin accumulation in stored grains which were artificially contaminated with A. flavus var. columnaris isolated from deteriorated rice in Korea. In storage of rice grain, aflatoxin formation needed relative humidity over 80%, once accumulated aflatoxin was degraded by other microbial growth maintaining 50% level and the absence of other microoganisms brought about the remarkable accumulation of aflatoxin. The formation of aflatoxin in grains was increasing in the order of soybean, peanut, corn, wheat, barley, foxtail millet, rice, polished wheat, mung bean and great millet and it appears to be affected by the size and oil content of grains.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.103-110
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• 2015

In this study, we evaluated the fatty acid composition and physiological activities of oils extracted from eight types of seeds, pepper (Capsicum annuum L.), green tea (Camellia sinensis L.), perilla (Perilla frutescens var. japonica Hara), peanut (Arachis hypogaea L.), cotton (Gossypium indicum LAM.), sesame (Sesamum indicum L.), walnut (Juglans regia L.), and safflower (Carthamus tinctorius L.). The composition and quality analysis showed that the oils were potentially suitable for foo-grade applications. The composition analysis showed that the oils were mostly composed of unsaturated fatty acids including linoleic acid and oleic acid. In 3T3-L1 adipocytes, green pepper, perilla, and peanut seed oils inhibited lipid accumulation, and green pepper, perilla, peanut, sesame, walnut, and safflower seed oils induced leptin secretion. These results show that the inhibitory effect of edible seed oils on lipid accumulation, and induction of leptin secretion may be useful for obesity management.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.5
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• pp.424-439
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• 1990

The protein content of seed meal were examined to evaluate genotypes of higher protein content from 164 peanut germplasms. The variations in amino acids content were investigated from nine Korean leading varieties grown at five locations. Amino acids contents of protein fractions were also ana lysed in the present study, too. The results of the study were summarized as fallows. The seed protein of 164 peanut varieties averaged 24.5% ranging from 19.5% to 28.7%, showed 9.2% varietal variation in proteins. Differences were not observed in protein content between plant types, however, protein contents were higher in small-seeded than large seeded varieties. The differences were more greater particulaly in Spanish type varieties. The varieties introduced from Taiwan and Philippine showed higher protein contents, and the cultivars or lines bred in Korea and introduced from Japan were lower in protein contents. protein contents showed non-significantly negative correlations with 100-kernel weight and pod weight per plant, but positive correlations were observed between oil and protein content in all types of peanuts. Significant differences among the varieties and locations were observed for total, essential and non-essential amino acids contents, and aspartic acid. Locational differences for arginine, lysine, methionine, threonine, glutamic acid, glycine and tyrosine, and varietal difference for phenylalanene were revealed as significant. The limiting amino acids from the leading varieties were isoleucine, methionine, threonine, alanine and tyrosine, comparing with FAO recommanding levels of amino acids. Among the protein fractions prolamins was the highest in total amino acids, but essential amino acids was the highest in globulins

• The Korean Journal of Physiology and Pharmacology
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• v.20 no.3
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• pp.279-286
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• 2016

Caffeic acid phenethyl ester (CAPE), derived from honeybee hives, is a bioactive compound with strong antioxidant activity. This study was designed to test the neuroprotective effect of CAPE in 3-nitropropionic acid (3NP)-induced striatal neurotoxicity, a chemical model of Huntington's disease (HD). Initially, to test CAPE's antioxidant activity, a 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) antioxidant assay was employed, and CAPE showed a strong direct radical-scavenging effect. In addition, CAPE provided protection from 3NP-induced neuronal cell death in cultured striatal neurons. Based on these observations, the in vivo therapeutic potential of CAPE in 3NP-induced HD was tested. For this purpose, male C57BL/6 mice were repeatedly given 3NP to induce HD-like pathogenesis, and 30 mg/kg of CAPE or vehicle (5% dimethyl sulfoxide and 95% peanut oil) was administered daily. CAPE did not cause changes in body weight, but it reduced mortality by 29%. In addition, compared to the vehicle-treated group, robustly reduced striatal damage was observed in the CAPE-treated animals, and the 3NP-induced behavioral deficits on the rotarod test were significantly rescued after the CAPE treatment. Furthermore, immunohistochemical data showed that immunoreactivity to glial fibrillary acidic protein (GFAP) and CD45, markers for astrocyte and microglia activation, respectively, were strikingly reduced. Combined, these data unequivocally indicate that CAPE has a strong antioxidant effect and can be used as a potential therapeutic agent against HD.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.1
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• pp.53-62
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• 2004

The aim of this study was to predict the energy value and dynamic degradation of roughage in Taiwan using the $Daisy^{(R)}$. in vitro fermentation method to provide information on one of the very important nutrients for ration formulation. The second objective was to study the effects of Aspergillus oryzae (AFE) inclusion on nutrient utilization. Three ruminal fistulated dry dairy cows were used for rumen fluid and fifteen conventional forages used in dairy cattle were collected around this island. The degradability of these feedstuffs with and without AFE ($Amaferm^{(R)}$.) treatment was measured using the $Daisy^{(R)}$. in vitro method. The roughage energy values, including TDN and NEL, were calculated according to Robinson (2000). Results from the 30 h in vitro neutral detergent fiber (NDF) degradability and predicted energy evaluations showed that alfalfa (among the forages) contained the highest degradability and energy values, Bermuda straw having the lowest. Peanut vines and corn silage contained higher energy values and the lowest value found in Pangola and Napier grasses among the locally produced forages. Pangola and Napier grasses had lower values than most imported forages except Bermuda straw. Among the by-products, wheat middling contained the highest NDF degradability, while rice bran contained the richest energy value due to its high oil content. From the dynamic dry matter (DM), organic matter (OM), acid detergent fiber (ADF) and neutral detergent fiber (NDF) degradation, corn silage contained the highest effective degradation among the local forages; wheat middling (among the by-products) degraded the fastest in DM, OM, ADF and NDF and showed the highest effective degradability. AFE inclusion was inconsistent among the forages. Alfalfa hay showed significantly increased 30 h NDF degradability and energy values, Pangola hay, Napier grass and brewer's grains showed decreased degradability and energy values. AFE inclusion increased the DM, OM and NDF degradation rate in most forage, but only increased the DM degradation rate in sorghum distiller's grains, the OM degradation rate in bean curd pomace and the NDF and ADF degradation rates in soy pomace (among the by-products).

• Microbiology and Biotechnology Letters
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• v.41 no.1
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• pp.52-59
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• 2013

The nutritional requirements for the maximum production of lipopeptides by Bacillus subtilis N7 (B. subtilis N7) were investigated and optimized using response surface methodology (RSM) under shake flask fermentation. A one-factor-at-a-time experimental setup was used to screen carbon and nitrogen sources. A Plackett-Burman design (PBD) was employed to screen the most critical variables for lipopeptides production amongst ten nutritional elements. The central composite experimental design (CCD) was finally adopted to elucidate the composition of the fermentation medium. Statistical analyses (analysis of variance, ANOVA) of the results showed that KCl, $MnSO_4$ and $FeSO_4{\cdot}6H_2O$ were important components and that their interactions were strong. Lipopeptide production was predicted to reach 709.87 mg/L after a 60 h incubation using an optimum fermentation medium composed of glucose 7.5 g/L, peanut oil 1.25 g/L, $MgSO_4$ 0.37 g/L, $KH_2PO_4$ 0.75 g/L, monosodium glutamate 6.75 g/L, yeast extract and $NH_4Cl$ (5:3 w/w) 10 g/L, KCl 0.16 g/L, $FeSO_4{\cdot}6H_2O$ 0.24 mg/L, $MnSO_4$ 0.76 mg/L, and an initial pH of 7.0. Lipopeptide production ($706.57{\pm}3.70$ mg/L) in the optimized medium confirmed the validity of the predicted model.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.56-68
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• 2014

Yam Yackwa (YP) was made by addition of yam power (15%) into flour. Depending on extension of storage time, lightness and redness of YP were increased. Yellowness of YP was decreasing until 3 days and increased from 9 days of storage. However, the yellowness of Yackwa without Yam powder (Non-YP) was increasing until 3 days and decreased from 6 days of storage. Hardness, gumminess, and chewiness of YP were improved compared to Non-YP. It means that the addition of yam power makes Yackwa soft. Oil absorption of Non-YP was low. Acid value and peroxide value of YP were 1.57 and 19.04, respectively. Moisture contents, crude ash, crude fat, crude protein, and carbohydrate of YP were $2.55{\pm}0.08%$, $0.71{\pm}0.01%$, $6.11{\pm}0.06%$, $15.97{\pm}1.40%$, and $64.66{\pm}0.09%$, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.7
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• pp.1066-1070
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• 2002

10 male piglets at 5-6 weeks old with similar body weight (BW) were randomly assigned into the experimental (EXP) and control (CON) groups. The animals in EXP received intro-muscular injection with daidzein (DA) at the dose of 0.5 mg DA per kg start BW on day 1. The same procedures were repeated once every 3 days for eight times. The animals in CON received the injection only with same volume of control peanut oil. The animals were weighted on day 14 and 28 and the blood samples were obtained at different stages of the treatment for determining IGF-I levels and blood parameters. At the end of the experiment, the thymus and spleen from all the animals were surgically taken out and weighted. The results showed that BW and average daily gain (ADG) were not significantly different between the groups in term of the whole period, but ADG between days 14-28 was higher in EXP than in CON (p<0.05). On days 18, 21 and 25, IGF-I levels in EXP group were 20.53% (p<0.05), 15.92% (p>0.05) and 23.46% (p<0.05), respectively, higher than those in CON. The weights of thymus and spleen, the ratios of their weights to BW and red blood count (RBC) did not significantly differ between the groups at all stages. White blood count (WBC) in EXP steadily increased from day 22, reached its apex on day 24, which was higher than in CON (p<0.05) and its own levels on day 20 and 22 (p<0.01 or p<0.05), and remained higher on the later time (p=0.058). The results of percentage of T-Lymphocytes also demonstrated similar trend to WBC, but TLymphocyte transformation rate (%) appeared no significant change between the groups. In conclusion, Daidzein could stimulate male piglet growth and elevate serum IGF-I levels at certain stages of the treatment. It could also increase WBC and T-Lymphocyte rates, but had no significant impacts on RBC and T-Lymphocyte transformation rate.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.289-293
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• 2010

3-MCPD created in manufacture process was regulated in our country about soy sauce and HVP. The latest paper reported that Bound 3-MCPD is created as intermediate. Germany common risk assesment reported that Bound 3-MCPD must be reduced because Bound 3-MCPD can be created in estimation circle when this is hydrolyzed in human body, but the data about the toxity of Bound 3-MCPD is lack. Therefore, We analysis about 209 items food such as soy sauce, seasoning food and meat-eating manufactured goods using bound 3-MCPD analysis method developed recently. As result of survey, bound 3-MCPD detected in 8 items among 44 traditional sauce (0.02~0.28ppm), 8 of soup 12 items (0.01~0.96ppm), in 22 items of sauce 60 items (0.01~0.55ppm), in 16 items of meat-eating manufactured foods 30 items (0.04~0.18ppm), in 20 items of snack cookies 28 items (0.09~1.43ppm), in 8 in roasted oil foods 10 items (0.04~1.22ppm), in 6 items of peanut processed food 10 items (0.06~0.25ppm), in 1 of vegetable cream 15 items (0.05ppm). Detected level was lower than the result of monitored by other countries.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.449-455
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• 2012

The purpose of this study is to evaluate antimicrobial effects of organic acid and some natural occurring antimicrobials against Staphylococcus aureus isolated from various origins (vegetables, peanut, pea leaf, kim-bab, person, perilla leaf, and animal) and to calculate their MIC and MBC values. Five organic acids (acetic, lactic, citric, malic, and propionic acid), three essential oils (carvacrol, thymol, and eugenol), and two other natural antimicrobials (nisin and cinnamic acid) were evaluated for their antimicrobial effects against 113 strains of S. aureus using combination treatments. Propionic acid (7%), nisin (1%), thymol (1%), carvacrol (1%) showed antimicrobial activities against S. aureus strains in agar disc diffusion test. And, carvacrol, thymol, and nisin were found to be the most effective with the lowest MIC values of 0.0313%, 0.0625%, and 0.0625% against S.aureus, respectively. Propionic acid (0.2313%) and citric acid (0.6000%) were the most effective among organic acids tested. Therefore, these five antimicrobials were selected for next combination treatments. Combination of propionic acid and citric acid were showed the strongest inhibitory effectiveness against S. aureus among combination treatments. These results suggest that organic acid such as propionic and citric acid, and natural occurring antimicrobial such as nisin, carvacrol, and thymol might be possibly used as preservatives for inhibiting S. aureus in foods.