• 한국초지조사료학회지
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• 제43권1호
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• pp.56-61
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• 2023

The germination process is critical for plant growth and development and it is largely affected by environmental stress, especially salinity. Recently, hydrogen sulfide (H₂S) is well known to act as a signaling molecule in a defense mechanism against stress conditions but poorly understood regulating seed germination. In this study, the effects of NaHS (the H₂S donor) pretreatment on various biochemical (hydrogen peroxide (H₂O₂) content and amylase and protease activity) and physiological properties (germination rate) during seed germination of oilseed rape (Brassica napus L. cv. Mosa) were examined under salt stress. The seed germination and seedling growth of oilseed rape were inhibited by NaCl treatment but it was alleviated by NaHS pretreatment. The NaCl treatment increased H₂O₂ content leading to oxidative stress, but NaHS pre-treatments maintained much lower levels of H₂O₂ in germinating seeds under salt stress. Amylase activity, a starch degradation enzyme, significantly increased over 2-fold in control, NaHS pretreatment, and NaHS pretreatment under NaCl during seed germination compared to NaCl treatment. Protease activity was highly induced in NaHS-pretreated seeds compared to NaCl treatment, accompanied by a decrease in protein content. These results indicate that NaHS pretreatment could improve seed germination under salt stress conditions by decreasing H₂O₂ accumulation and activating the degradation of protein and starch to support seedling growth.

• 한국식품영양학회지
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• 제24권4호
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• pp.753-760
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• 2011

본 연구에서는 대체염을 사용하여 제조한 김치의 숙성과정 중 발효 특성을 분석함으로써 저 나트륨 김치 개발을 위한 기초자료를 제공하고자 한다. 저염 김치를 제조하고자 상업용 소금(S-1: 한주소금, S-2: 심층수염, S-3: 함초소금, S-4: 구운소금, S-5: 죽염)과 대체염(CS-17)을 첨가하여 제조한 김치를 $10^{\circ}C$에서 15일간 발효 숙성하면서 pH 및 적정 산도의 변화를 측정하였다. 이들의 실험에서 대체염(CS-17)과 함초소금을 사용한 김치의 경우는 다른 소금을 사용한 김치에 비하여 pH의 저하가 완만하였으며, 특히 대체염을 사용한 김치가 다른 5가지의 염에 비하여 15일 후의 적정산도가 가장 낮아 숙성이 다소 지연되는 것으로 나타났다. 이와 같은 결과로부터 대조구로써 일반염(한주소금)김치와 대체염(CS-17)을 사용한 저 나트륨 김치를 $10^{\circ}C$에서 10일간 숙성 시 발효특성을 분석한 결과, pH의 변화에서 대체염 김치는 일반염 김치와 유사한 3.98을 보였으나, 적정산도에서는 일반염 김치의 1.15% 보다 다소 낮은 0.99%를 보였다. 이는 대체염에 의한 완충작용이 관여하는 것으로 생각된다. 숙성기간 동안의 일반염 김치는 2.17~2.5%의 염도 변화를 보인 반면, 대체염 CS-17을 첨가한 김치는 1.72~1.99%의 낮은 경향을 보여주었다. 또한 대체염 김치는 Na 함량이 562.5 mg%로 일반염 김치의 879.0 mg%에 비하여 64% 수준으로 낮은 것으로 나타났다. 대체염은 $Leuconostoc$속은 발효 6일차에 최대($1.5{\times}10^8$ cfu/g)에 이르렀으며, 일반염은 생육이 다소 저조하여 7일차에 $2.3{\times}10^7$ cfu/g 으로 최대가 되었다. $Leuconostoc$속의 경우에는 대체염은 8일차에 $3.0{\times}10^8$ cfu/g 최대에 이르렀고, 일반염 김치는 대체염보다 생육이 저조하였으나, 8일차에 최대 $6.0{\times}10^7$ cfu/g에 이르렀다. 대체염 CS-17을 이용한 김치는 저 Na화가 가능할 뿐만 아니라 완충능을 가지고 있어 김치 과잉 숙성에 의한 산패를 완화할 수 있을 것으로 생각된다.

• 한국작물학회지
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• 제46권5호
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• pp.387-394
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• 2001

Blackgram (Vigna mungo) is more salt tolerant than mungbean (Vigna radiata). This study was initiated to know whether the accumulation pattern of mineral ions in different plant parts plays a significant role in the differences in salt tolerance between the two Vigna species. Different mineral ions, viz. N, Cl, Na, K, Mg and Ca in different organs of two varieties of each of blackgram- Barimash-l (susceptible one) and Barimash-2 (tolerant one), and mungbean-Barimung-3 (tolerant one) and Barimung-4(susceptible one), were analyzed after growing with 0, 50, 75 and 100 mM NaCl solutions. The two crops showed a decreased but similar pattern of total N accumulation under saline conditions. The tolerant variety of both the crops showed a less reduction in total N than the susceptible one. Leaves showed the maximum while stem the minimum N, irrespective of levels of salinity. C $l^{[-10]}$ and N $a^{+}$ accumulation increased with the increasing salinity levels. Interestingly, similar to a halophyte, the salt tolerant blackgram exhibited conspicuously higher amount of N $a^{+}$ in the shoot than the salt-susceptible mungbean. However, the tolerant varieties showed less amount of N $a^{+}$ than the susceptible one, especially in blackgram. Seeds of both Vigna spp. accumulated the minimum amount of N $a^{+}$ than other plant parts. $K^{+}$ accumulation decreased by salinity in most of the plant parts, except seeds. Blackgram showed larger reduction in K than mungbean. The $Mg^{++}$ increased in leaves, petioles and stem by salinity while decreased in the roots, podshells and seeds in both the crops. Salinity increased $Ca^{++}$ accumulation in all plant-parts except roots of both Vigna spp. Apparently, the leaves of mungbean accumulated higher concentration of $Ca^{++}$ than blackgram. Varietal differences in the accumulation pattern of $K^{+}$, $Mg^{++}$ and $Ca^{++}$ were not clear. It was concluded that blackgram, presumably, possesses a similar salt tolerance mechanism to halophyte, and the pattern of accumulation of mineral ions in blackgram and mungbean was not fully ascribed to the differences in salinity tolerance between the two Vigna species.gna species.ies.s.ies.

• 한국식생활문화학회지
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• 제17권5호
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• pp.653-662
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• 2002

Korean native Perilla Jangachi (salted and fermented vegetable) is popular and well-known but little study on its composition and most palatable condition has been reported. This study was performed to observe the change in the contents of chemical components and sensory evaluation of Perilla Jangachi which was prepared through two processing. First, as a pretreatment, Perilla leaves were soaked in salt water. The optimal level of salt concentration and soaking time (salt 4%, soaking time 42hours) was determined. Second, soaked Perilla Jangachi was steamed and then fermented in various ingredients like soy sauce, sugar, onion and so on. In this study, Perilla Jangachi was made by 3 levels of steaming time(30 seconds, 60 seconds, 90 seconds) and onion contents (10%, 30%, 50%). The optimal level of onion contents and steaming time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. Sodium contents were decreased as the levels of onion contents were increased. Flavonoids contents weren't increased although contents of onion were increased. But they were influenced on steaming time that as the levels of steaming time were shortened, flavonoids contents were increased. To lengthen the shelf-life of Perilla Jangachi, the activities of enzyme peroxidase - which changes Jangachi's quality bad - by various levels of steaming time were measured. After steaming 50 seconds, peroxidase became inactive. Reducing sugar contents were decreased relying on either increased steaming time and onion contents. While steaming 30 seconds and 10% onion contents, the content of reducing sugar was 0.858% but steaming 90 seconds and 50% onion contents, it became 0.372%. Among the sensory attributes, brownness was increased as onion contents increased and steaming more than 60 seconds. Saltiness, sweetness, perilla flavor were greater relying on decreased onion contents. Toughness was decreased as both the amounts of onion and steaming time were increased. With this results, the most optimal adding level of onion content and steaming time was determined. Steaming 72 seconds and adding onion 27% was established as a optimal condition of Perilla Jangachi.

• 한국식품위생안전성학회지
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• 제22권2호
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• pp.105-109
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• 2007

본 연구는 젓갈류 식품 중 가장 많이 소비되고 있는 새우젓의 미생물 오염도 및 안전성 평가를 위하여 재래시장(3곳), 백화점(3곳), 대형할인마트(3곳) 총 9곳에서 구입한 16개 제품을 대상으로 총호기성균, 대장균군, S. aureus의 오염도와 식염 및 중금속(Pb) 함량을 조사하였다. 총호기 성균의 오염수준은 평균 $3.35log_{10}CFU/g$를 나타냈고, 판매유형별로 비교하면 재래시장이 평균 $3.71log_{10}CFU/g$로 가장 높았으며, 백화점이 $3.16log_{10}CFU/g$, 대형할인마트가 $2.84log_{10}CFU/g$ 순으로 나타났다. 대장균군 오염수준은 16개 제품 중 8개(50%) 제품에서 양성반응을 보였고 S. aureus는 모든 제품에서 검출되지 않았다. 식염의 함량은 평균 $23.8%(17,9{\sim}28.3%)$로 나타났으며 중금속(Pb)은 단 1개의 제품에서 기준치 이하인 0.02ppm이 검출되었다. 결론적으로 시중에서 판매되고 있는 새우젓의 위생 상태는 양호한 편이나 판매유형별로 비교할 때 재래시장의 위생적 관리제도가 취약함을 간접적으로 드러내면서 젓갈류에 대해서도 HACCP 수준의 위생관리 필요성을 입증하였다.

• 한국식품과학회지
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• 제46권1호
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• pp.100-107
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• 2014

본 연구에서는 염생식물인 칠면초와 세발나물의 인슐린 저항성을 개선하는 효과를 조사하였다. 본 실험에 사용한 OLETF쥐는 CCK-1 수용체의 결함으로 인해 인슐린 저항성을 걸쳐 제 2형 당뇨병이 유발되는데, 인슐린 저항성이 진행되는 10주령부터 28주령이 될 때까지 칠면초와 세발나물을 18주 동안 섭취시켰다. 염생식물식이군들의 체중이나 공복혈당 변화는 식이기간 동안 전반적으로 대조군과 유의적인 차이를 보이지 않았다. Oral glucose tolerance test에서 염생식물 섭취가 당 내성을 개선하는 효과를 보였으나 그 혈당 변화를 면적으로 환산하였을 때 각 식이군들 간의 유의적인 차이는 관찰되지 않았다. 혈중 insulin 및 HbA1c 수치는 유의하게 낮은 수치를 보였으며, adiponectin 수치는 높고 leptin과 ghrelin 수치는 낮았으나 현저한 차이는 관찰되지 않았다. 세발나물식이군의 혈중 중성지질과 총 cholesterol 수치는 대조군에 비해 유의적으로 더 낮았다. 혈중 지질산화물 함량은 각 식이군 간 유의차가 관찰되지 않았으나 염생식물식이군에서 더 낮은 경향을 보였으며, NF-${\kappa}B$ p65는 지방조직에서 유의적으로 낮은 발현량을 보였다. 또한 두 염생식물식이군에서 인슐린 신호전달의 negative regulator인 $pIRS1^{Ser307}$의 발현량은 대조군에 비해 더 낮음을 확인하였다. 그러므로 칠면초와 세발나물은 생후 성장하면서 인슐린 저항성이 생기는 OLETF쥐의 인슐린 저항성을 현저하게 줄여주지는 못하였으나 그 개선 효과는 있는 것으로 시사되며, 두 염생식물의 급여 기간을 늘려 제 2형 당뇨병을 예방하는 효과에 대한 섬세한 검토가 보완되어야 할 것으로 사료된다.

• Journal of Applied Biological Chemistry
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• 제60권1호
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• pp.55-59
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• 2017

Although wheat is a common staple food in the world, some people suffer from a variety of wheat allergies. For example, wheat-dependent exercise-induced anaphylaxis is induced in the gastrointestinal tract by wheat proteins. Relatively high molecular weight proteins that are salt-insoluble induce many wheat allergies. In the present study, we investigated the induction of an allergy response using crude wheat proteins, which are relatively low molecular weight, salt-soluble proteins. The crude antigen used in this study was extracted using phosphate buffered saline. When the antigen extracts from various wheat cultivars were orally administered, differentiable degrees of allergy responses were observed as measured by serum IgE and histamine secretion compared to the control. Serum IgE levels increased following administration of three of the wheat extracts. This evidence suggests that a combination of salt-soluble wheat proteins could be antigens for the induction of various allergy responses.

• Bulletin of the Korean Chemical Society
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• 제34권12호
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• pp.3602-3608
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• 2013

Saccharomyces cerevisiae, which is a common species of yeast, is by far the most extensively studied model of a eukaryote because although it is one of the simplest eukaryotes, its basic cellular processes resemble those of higher organisms. In addition, yeast is a commercially valuable organism for ethanol production. Since the yeast data can be extrapolated to the important aspects of higher organisms, many researchers have studied yeast metabolism under various conditions. In this report, we analyzed and compared metabolites of Saccharomyces cerevisiae under salt and pH stresses of various strengths by using two-dimensional NMR spectroscopy. A total of 31 metabolites were identified for most of the samples. The levels of many identified metabolites showed gradual or drastic increases or decreases depending on the severity of the stresses involved. The statistical analysis produced a holistic outline: pH stresses were clustered together, but salt stresses were spread out depending on the severity. This work could provide a link between the metabolite profiles and mRNA or protein profiles under representative and well studied stress conditions.

• 한국식품조리과학회지
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• 제25권1호
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• pp.31-38
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• 2009

The noodle is one of the most popular meal as a main dish in Korea and onions are reported to contain high levels of flavonoids such as quercetin, aglycone, and quercetin 4-glycoside. This study was conducted to develop the wet noodle with onion juice and to examine the cooking quality, textural properties of it. Five sensory attributes such as gloss, chewiness, adhesiveness, odor, and taste were used for sensory evaluations. Optimal amount of onion(149.5 g) and salt (6.5 g) satisfied target sensory score(7.0) was suggested by response surface methodology. The wet noodle with optimal amount of onion juice and salt was tasted by 100 consumer and showed high score(6.67) in overall acceptability. Cooking quality was measured through absorption of water, volume, degree of turbidity. The volume, water absorption, and cooking water turbidity of cooked wet noodle with onion juice(experimental noodle) were significantly(p<0.01) higher than the control one. Texture profile analysis of experimental noodle showed a lower score of hardness, adhesiveness, springiness, and chewiness. However, it appeared that the experimental noodle showed higher score for cohesiveness than the control noodle.

• Macromolecular Research
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• 제13권6호
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• pp.483-490
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• 2005

A novel, polysaccharide-based, superabsorbent hydrogel was synthesized through crosslinking graft copolymerization of methacrylic acid (MAA) onto kappa-carrageenan ($_{k}C$), using ammonium persulfate (APS) as a free radical initiator in the presence of methylenebisacrylamide (MBA) as a crosslinker. A proposed mechanism for $_{k}C$­g-polymethacrylic acid ($_{k}C$-g-PMAA) formation was suggested and the hydrogel structure was confirmed using FTIR spectroscopy. The effect of grafting variables, including MBA, MAA, and APS concentration, was systematically optimized to achieve a hydrogel with the maximum possible swelling capacity. The swelling kinetics in distilled water and various salt solutions were preliminarily investigated. Absorbency in aqueous salt solutions of lithium chloride, sodium chloride, potassium chloride, calcium chloride, and aluminum chloride indicated that the swelling capacity decreased with increased ionic strength of the swelling medium. This behavior can be attributed to the charge screening effect for monovalent cations, as well as ionic crosslinking for multivalent cations. The swelling of super absorbing hydrogels was measured in solutions with pH ranging from 1 to 13. In addition, the pH reversibility and on-off switching behavior, at pH levels of 3.0 and 8.0, give the synthesized hydrogels great potential as an excellent candidate for the controlled delivery of bioactive agents.