• Journal of Life Science
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• v.28 no.8
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• pp.923-930
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• 2018

In this study, Tenebrio molitor (T. molitor) was fermented with Lactobacillus plantarum JBMI F3 (F3), Lactobacillus plantarum JBMI F5 (F5), Lactobacillus gasseri Ba9 (Ba9), Aspergillus kawachii KCCM 32819 (Ak), Saccharomyces cerevisiae KACC 93023 (Sc), and Bacillus subtilis KACC 91157 (Bs). After fermentation, the fermented products were extracted by water, ethanol, and methanol, and their physicochemical and biological properties were investigated. In a DPPH assay, the water extracts of the fermented products of T. molitor showed high antioxidant ability. Among the water extracts, the fermented product by Bs showed the highest DPPH radical scavenging activity. The total contents of phenolic compounds and flavonoids were highest in the fermented products by Ak and Bs, respectively. Reducing activity was detected the most high activity on ethanol extract of fermented product by Bs. The water extract of the fermented product by Bs exhibited strong enzymatic activity for fibrinogen and starch hydrolysis. Based on the observed physicochemical and biological properties, the fermented products of T. molitor by microorgansims can likely be applied as functional materials in various industries.

• Journal of the Korean Society of Food Culture
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• v.35 no.5
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• pp.459-466
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• 2020

The physicochemical and antioxidant properties of cookies prepared using powders of barley sprout (BS), lemon balm (LB), and green tea (GT) were studied. The same dough density was maintained in all the sample groups. The experimental group to which the natural ingredients containing antioxidants were added did not show any significant change in the appearance of cookies compared to the control. LB and GT cookies showed significantly lower hardness compared to the control (p<0.05). Control showed the lowest antioxidant effect when assessed with 2,2-diphenyl-1-picrylhydrazyl. (DPPH) and this gradually increased in the order of BS, LB, and GT. The antioxidant activity of GT was 7 times higher as compared to the control (p<0.05). The antioxidant activity assessed using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) also showed results similar to that seen with DPPH. GT showed a significantly higher total phenol content, about 2-3 times higher compared to the control (p<0.05). GT had significantly higher total flavonoid content than that of the control (p<0.05). Thus, the addition of natural antioxidant ingredients such as sprout barley, lemon balm and specifically green tea, in the preparation of cookies, resulted in excellent antioxidant activity with similar physicochemical quality characteristics. The study suggests that it is possible to develop cookies that are competitive in terms of nutritional and physiologically active functions.

• BMB Reports
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• v.40 no.3
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• pp.412-418
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• 2007

Phospholipid hydroperoxide glutathione peroxidase (PHGPx) is an unique antioxidant enzyme that directly reduces lipid hydroperoxides in biomembranes. In the present work, the entire encoding region for Oryza sativa PHGPx was expressed in Escherichia coli M15, and the purified fusion protein showed a single band with 21.0 kD and pI = 8.5 on SDS- and IFE-PAGE, respectively. Judging from CD and fluorescence spectroscopy, this protein is considered to have a well-ordered structure with 12.2% $\alpha$-helix, 30.7%$\beta$-sheet, 18.5% $\delta$-turn, and 38.5% random coil. The optimum pH and temperature of the enzyme activity were pH 9.3 and 27$^{\circ}C$. The enzyme exhibited the highest affinity and catalytical efficiency to phospholipid hydroperoxide employing GSH or Trx as electron donor. Moreover, the protein displayed higher GSH-dependent activity towards t-Butyl-OOH and $H_2O_2$. These results show that OsPHGPx is an enzyme with broad specificity for hydroperoxide substrates and yielded significant insight into the physicochemical properties and the dynamics of OsPHGPx.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.553-560
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• 2012

This study was conducted to compare the physicochemical and sensory properties of yogurt containing nanopowdered peanut sprouts (NPPS) and powdered peanut sprouts (PPS) at different concentrations (0.05-0.20%, w/v) during storage at $4^{\circ}C$ for 16 d. The pH values of NPPS (0.05-0.20%, w/v)-added yogurt were lower than those of PPS-added yogurt. The antiradical scavenging activity and LAB counts were significantly higher in NPPS-added yogurt than in PPS-added yogurt during the storage period of 16 d (p<0.05). Higher concentrations (0.15, and 0.20%) NPPS-added yogurt showed greater antiradical scavenging activity. The LAB counts were ranged from $9.00{\times}10^8$ to $1.10{\times}10^9$ and $1.30{\times}10^9$ to $9.10{\times}10^8$ CFU/mL in 0.05% and 0.20% NPPS-added yogurts, respectively. In sensory testing, 0.05 and 0.10% NPPS-added yogurt showed similar results to the control in whey-off, grainy texture, and overall acceptability. Yellowness and astringent scores increased with increasing addition of NPPS or PPS to the yogurt irrespective of its storage times. Peanut and beany flavors were lower during the storage for 0.05 and 0.10% NPPS-added yogurt. Based on the data obtained from the present study, it was concluded that 0.05 and 0.10%, w/v of NPPS could be used to produce NPPS-added yogurt without significant adverse effects on the physicochemical and sensory properties, but with an enhanced functional value added to the yogurt.

• Korean Journal of Veterinary Service
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• v.13 no.2
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• pp.162-183
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• 1990

From 1988 to 1989, 8 strains of canine parvovirus-2 (CPV-2) were isolated from the fecal specimens from the dogs that were clinically diagnosed as canine parvoviral enteritis in the veterinary hospitals located in the regions of Taejon and Chungbuk province. Studios on biological and physicochemical properties for the isolates were carried out. The results obtained by experiments are summarized as follows. 1. Among 62 fecal samples collected from the dogs with enteric diseases, 24 (38.7%) showed the haemagglutinating activity against porcine erythrocyte, ranging from 16 to 16, 384 of HA titers. 2. When 8 fecal specimens with high HA titer over 1, 000 were inocultated into CRFX cells, intranuclear inclusion bodies were obseverd in all of eight specimens, of w)lick three specimens showed cytoplasmic inclusions concurrently with the intranuclear inclusion bodies. 3. In study on species-specificity of haemagglutinating activity of the isolates, TJ-89-1 and TJ-89-2, it was found that the isolates revealed the highest haemagglutinating activity with porcine erythrocytes, showing the relatively lower haemagglutination titers with the erythrocytes from cat and rabbit. None of erythrocytes from other animals reacted with the isolates. 4. By the cross-haemagglutination inhibition test of the Isolates with reference viruses and sera, the Isolates were evidently identified as the strains of canine parvovirus-2. 5. In Physicochemical property test, it was evident that the isolates were stable in, lipid solvent, pH and heat treatment at $56^{\circ}C$ for 30 min. and contain DNA genome. 6. When seven puppies were inoculated intraorally with the isolate at HA titer of 8, 192, all of the puppies showed the symptoms of anorexia, vomiting, diarrhea and died at the 5th to 10th days post inoculation(pi). The fecal samples from all of the puppies revealed significantly high HA titers afterward the 5th days pi. Body temperature and the number of total leucocytes were slightly increased at the early stage of infection. but extremely decreased at the stage of collapse. HI titers of the sera started to increase at the 2nd to 3rd days pi reaching 512 to 1, 024 at the 4th to 5th day pi.

• Food Engineering Progress
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• v.13 no.3
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• pp.176-182
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• 2009

This study was carried out to analyse the physicochemical characteristics of soybean pastes with the sword beans and general soybean pastes. There was no difference in contents of general component (moisture contents, crude ash, crude fiber, crude fat) among the soybean pastes, but contents of crude protein was higher in J1, J2 compared to the others. Amylase activity was higher in J3, J4 adding the rice, and protease activity was higher in J1, J2 that has higher soybean contents than the others. Reducing sugar contents was higher in J3, J4 that has high amlyase activity with value of 8.53${\pm}$0.45% and 8.36${\pm}$1.05%, and amino-type nitrogen contents was higher in commercial soybean paste K5, K6 than other soybean pastes with value of 668.34${\pm}$4.11 mg% and 642.64${\pm}$2.05 mg% respectively.

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.62-73
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• 2022

Omija seed oil was extracted from Omija seeds, a by-product of Omija, using an eco-friendly pressed extraction method. Physicochemical properties and antioxidant activities of 12 extracts using different combinations of seed moisture content (5, 7.5, and 10%) and extraction temperature (25, 49, 75, and 100℃) were then investigated. The highest extraction yield was 31.33% at moisture of 5% and temperature of 75℃. The lowest acid value was 4.18±0.25 at moisture of 5% and temperature of 49℃or moisture of 7.5% and temperature of 25℃. Peroxide value, iodine value, and saponification value were the lowest at 0.64±0.56 meq/kg, 159.38± 6.03, and 57.60±9.40, respectively, at moisture of 5% and temperature of 25℃. The content of total polyphenolics was the highest at 4,413±125 mg TAE/100 g when the moisture content was 10% and the extraction temperature was 25℃. DPPH radical scavenging activities of oil extracts at 20~100 mg/mL were 28.68±7.30~87.65±2.20%. The maximum antioxidant activity and IC₅₀ were 87.65±2.20% and <20 mg/mL, respectively, for extract obtained at moisture of 10% and temperature at 100℃. As a result, the extraction yield, acid value, peroxide value, iodine value, saponification value, and so on were excellent at moisture content of 5% and extraction temperature of 25℃ or 49℃. However, the content of total polyphenolic compounds and antioxidant activity were the highest at moisture of 10% and extraction temperature of 100℃. In conclusion, extracting Omija seed oil from Omija seeds, a by-product of Omija, is effective with a pressed extraction method.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.97-103
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• 2007

In this study, physicochemical properties and the antioxidative activity of whey protein isolate(WPI) for com germ oil were measured. The pH of WPI was 6.26, and the titrable acidity was 0.18%. The WPI’s moisture content was 5.2% and each of the other element content such as lactose, crude protein, crude ash and crude fat was found to be 0.8%, 90.7%, 2.7% and 0.6%, respectively. The amounts of active SH group in WPI 9 ${\mu}$ M-g and total colony counts of bacteria was 5.9 ${\times}$ 10$^3$ CFU-g. ${\alpha}$-Lactalbumin, ${\beta}$-lactoglobulin and bovine serum albumin(BSA) were shown in WPI as major protein by electrophoresis. The antioxidative effect of WPI and other antioxidants on com germ oil used as substrate was determined by peroxide value(POV) and conjuqated dienoic acid value(CDV). By these results, the order of antioxidative effects could be defined as BHT 0.02%>ascorbic acid 0.1%>WPI 0.1%>WPI 0.02%>ascorbic acid 0.02%>control>tocopherol 0.02%>tocopherol 0.1%, respectively. Also the induction period of com germ oil added with WPI was longer by 1.6 times than that of control(none added any antioxidant). Therefore the fact suggested that WPI could be utilized as a good antioxidative agents.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.526-534
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• 2023

To improve usability of super sweet corn, extracts were prepared with hydrolytic enzyme and changes in physicochemical and antioxidant properties were analyzed. Soluble solids and reducing sugars contents were higher in all enzyme treatment groups than in the control. When enzyme treatment time increased, contents of soluble solids and reducing sugars were also increased. There was no significant difference in lightness between treatment groups, with redness showing the highest value in the control and yellowness showing the highest value in the invertase treatment group. Free sugar content in the control was the lowest. However free sugar content in the enzyme combination treatment group was increased by more than four times compared to that in the control. Contents of ascorbic acid, flavonoids and polyphenols were higher in the enzyme treatment group than in the control. In particular, the enzyme combination treatment group showed the highest content. DPPH and ABTS radical scavenging abilities were significantly higher in all enzyme treatment groups than in the control. Radical scavenging abilities of cellulase treatment group and enzyme combination treatment group showed high activity. The activity increased when enzyme treatment time increased. The combined enzyme treatment method for super sweet corn was suitable for food processing.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.288-295
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• 2015

In this study, we investigate the physicochemical characteristics of dried bracken (Pteridium aquilinum Kuhn) harvested in Namhae. The moisture, ash, crude protein and crude lipid content was $10.79{\pm}0.31%$, $6.16{\pm}0.04%$, $33.20{\pm}0.40%$ and $2.45{\pm}0.27%$, respectively. The total mineral (Ca, Fe, K, Mg, Na, Mn) content was $36720.1{\pm}495.7mg/kg$, with K being the highest at $31890.0{\pm}503.8mg/kg$. The total free amino acid content was 704.41 mg/100 g, the amount of methionine, citrulline and sarcosine being higher than the others. The water and 50% ethanol extracts from the dried bracken were evaluated for the total poly phenolic compound content, antioxidant activity and xanthine oxidase and ${\alpha}$-glucosidase inhibitory activity. The total polyphenol content in the 50% ethanol extract ($1574.86{\pm}18.31mg/100g$) was higher than in the water extract ($1240.24{\pm}16.32mg/100g$). The DPPH and ABT radical scavenging activity was increased according to the concentration of bracken extract, and the activity in the 50% ethanol extract was higher than in the water extract. In addition, the xanthine oxidase and ${\alpha}$-glucosidase inhibitory activity was also higher in the 50% ethanol extract than in the water extract. In conclusion, bracken has great antioxidative and antidiabetic effects and can be used as a preventive agent for oxidation and diabetes.