• The Plant Pathology Journal
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• v.25 no.1
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• pp.26-37
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• 2009

Tomato spotted wilt virus (TSWV) was identified from seven plants at two areas, Anyang and Dangjin, in Korea. The isolates of TSWV were seven as TSWV-KATm from tomato, TSWV-KAPo from potato, TSWV-KABal from balsam, TSWV-KACTm from cherry tomato and TSWV-KAIxe from Ixeris dentata at Anyang area, and TSWV-KDSe from sesame and TSWV-KDRP from red pepper at Dangjin area. Pathogenicity of seven TSWV isolates was various on the assay plants, and could not be grouped definitely. Three isolates of TSWV-KAIxe, TSWV-KACTm and TSWV-KABal had relatively narrower host ranges among the seven isolates. Percentage of nucleotide substitution in nucleotide sequences encoding nucleocapsid protein (NCP) was 1.2-1.7% among seven TSWV isolates and TSWV-KP. Korean TSWV isolates were divided into three groups by nucleotide homology or amino acid compositions. From the analysis of nucleotide sequences of Korean TSWV isolates compared with those of TSWV reported from other 5 countries including Japan, the Korean seven isolates of TSWV was grouped with German TSWV (D13926). No Korean TSWV isolates were grouped with those from The Netherlands, Brazil and USA.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.119-128
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• 2014

This study attempted to develop a representative mild Korean food, including kimchi, bulgogi, galbi, and bibimbap, while maintaining existing images in order to spread Korean food worldwide. Tangpyeongchae is a mild healthy food with a nutritional balance of carbohydrates from cheongpomuk, protein from beef and eggs, and vitamins and minerals from water parsley, bean sprout, and laver. The food has a history of being favored by the political elite of the Joseon Dynasty and has features in Korean storytelling. Tangpyeongchae is an obangsaek food (five representative colors of Oriental philosophy). This study examined modern recipes of Tangpyeongchae in order to establish a standardized cooking method. Furthermore, the study examined customer interest and marketability of natural pigments to develop obangsaek cheongpomuk (mungbean gel) by adding black sesame, a traditional ingredient in Korea, to the cheongpomuk as well as traditional Korean pigments, chija and omija.

• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.9-16
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• 2003

The purpose of this study was to develop the standardized recipe and to analyze the nutrients of stir-fried whip-arm octopus as one of the kind of traditional local foods in Busan. The standardized recipe was developed by using cookbooks, home recipes, and the recipes by commercial food restaurants. The nutrient was analyzed by using an AOAC method. Sensory evaluations were made on nine sensory attributes by a 12-member panel. As the results, the whip-arm octopus was recorded as a food source for health, rejuvenation in Jasanobo. Since early 1900, the stir-fried method has been used for cooking with the ship-arm octopus. The main ingredients were whip-arm octopus, onion, large green onion as the local stir-fried whip-arm octopus in Busan. The ingredients of soup were shrimp, little neck clam, and water. Seasoning sauce was mixed with red pepper powder, soy sauce, sesame oil, chopped garlic, chopped onion, and sugar. The seasoning sauce was fermented for three days. The results of sensory scores were salty seasoning 3.66/5.00, taste 3.75/5.00, thickness 3.84/5.00, and smell 4.09. Nutrient retention per 100g of the stir-fried whip-arm octopus was 67.54kcal, protein 6.43g, fat 1.66g, Ca 28.06mg, Fe 2.56mg, cholesterol 68mg, and taurin 51mg. Fatty acid consists of various unsaturated fatty acids such as linoleic acid(46.24%) and oleic acid(33.67%).

• Korean Journal of Agricultural Science
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• v.43 no.5
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• pp.769-776
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• 2016

This study was conducted to investigate the digestibility of dry matter (DM) and nitrogen (N) in oilseed meals and distillers dried grains (DDG) fed to growing-finishing pigs. As experimental animals, eleven barrows (initial body weight, $71.7{\pm}17.0kg$) were housed in individual metabolism cages. The experimental design consisted of an $11{\times}8$ incomplete Latin square with 11 dietary treatments and 8 replication periods. The diets were individually formulated with dehulled soybean meal produced in Korea (SBM-KD), soybean meal produced in India (SBM-I), soybean meal produced in Korea (SBM-K), corn high-protein distiller dried grains (HPDDG), tapioca distillers dried grains (TDDG), canola meal (CAM), corn germ meal (CGM), copra meal (COM), palm kernel meal (PKM), sesame meal (SM), and perilla meal (PM). Pigs with SBM-KD and SBM-K showed greater (p < 0.05) intake of N than SBM-I, HPDDG, and PKM. Total feces output was decreased (p < 0.05) in SBMs (SBM-KD, -I, and -K), HPDDG, and CGM compared with TDDG, SM, and PM. The DM in excreted feces was decreased (p < 0.05) in SBMs and CGM compared to TDDG, SM, and PM. Similarly, the SM and PM fed to pigs resulted in greater (p < 0.05) fecal excretion of N than the others. Apparent total tract digestibility (ATTD) of DM in SBMs and CGM was greater (p < 0.05) than TDDG, SM, and PM. The SBMs fed to pigs showed higher (p < 0.05) ATTD of N than TDDG, COM, SM, and PM. In conclusion, our results provided nutritional information about various ingredients and would be useful to contain more precise amounts of nutrients included in feed ingredients of pig diet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.9 no.1
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• pp.39-44
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• 1980

The effect of dietary vegetable oils on the growth and blood glucose level of rabbit was examed. This study was carried out to observe the nutritive effect of feeding vegetable oils for a period of weeks. The experimental diets were prepared on the basis of isocaloric and isonitrogenous diet. The Experimental animals were fed on 5 kinds of diets such as control (Basal), group A(Basal + sesame oil), group B(Basal + perilla oil), group C(Basal + soybean oil), and group D(Basal + rice bran on diets for 4 weeks. The results obtained are summarized as follows: 1. The gain in body weight of rabbit was higher for perilla oil fed group than any other group gained. 2. Liver weight of the control group, group A, group B, group C, and group D were 30.35 or 37.35 or, 37.25 or, 38.25 gr, 31.05 gr, and 39.54 gr, respectively. The reletionship between liver and body weight were 3.25, 3.99, 4.33, 4,15, and 4.57, respectively. It showed that to liver weight of group D which was fed rice bran oil was heavier than any other group showed. 3. The content of total protein and glucase level in serum of animal blood were 5.72 mg% 40.34 mg%, 5.65 mg%: 22.37 mg%, 5.95 mg%: 77.0 mg%. 5.62 mg%: 28.60 mg%, and 5.63 mg%: 34.10 mg%, respectively. As shown above, the group B was the most heaviest one. 4. It may be concluded from the above results that linolenic acid which was included in vegetable oils have an effect on interconversion among three caloric elements such as cabohydrate, protein, and fats.

• Korean Journal of Food Science and Technology
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• v.6 no.3
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• pp.138-146
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• 1974

The present study was undertaken to investigate the nutritive value of various defatted oil-seed flours in the diet by studying the effect of alternative diets on growing rats, to attention growth, food intake, weight of organs and the levels of total cholesterol, phospholipid and triglyceride in serum and liver tissue. Sixty male Albino rats (Splague Dowley) weighing 47-55 g were divided into five experimental groups and one control group of ten each, and were fed for 24 weeks with the respective diets. Each of five different diets was supplemented with defatted flours as dietary protein sources. Four of other diets were composed of 7.5 sesame seed, rapeseed, sunflower seed and cottonseed flour respectively, with the same amount of defatted soybean flour, while the fifth diet tested was prepared with 15% soybean flour. The results of this study were as follows. 1) It was noteworthy that the five defatted oilseed flour diets demonstrated much improvement of nutritive value. Sesame seed flour and sunflower seed flour, especially appeared to be worthwhile as human foods. 2) From the results of biochemical tests of the serum and liver lipid content of Albino rats, after feeding with the respective diets, it can be concluded that, from a nutritional point of view, the toxic effects of oilseed flours like rapeseed and cottonseed flour, which contain toxic substances, are reduced when they are mixed with soybean flour.

• Clinical and Experimental Reproductive Medicine
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• v.35 no.3
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• pp.181-191
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• 2008

Objective: Environmental chemicals alter reproduction, growth, and survival by changing the normal function of the endocrine system. Bisphenol A (BPA), one of the endocrine disruptors, is known to be an estrogen receptor agonist. Therefore, we hypothesized that BPA may affect male reproduction including spermatogenesis in the mouse testis. Methods: We used 7-week-old ICR mice. The first experiment group received BPA in sesame oil (vehicle, 1 mg/kg, 10 mg/kg, and 100 mg/kg) by i.p. injection and mice were sacrificed 24 hr later. The second experiment group received BPA (vehicle, 10 ${\mu}g/kg$, 1 mg/kg, and 100 mg/kg) daily for 14 days by subcutaneous injection. Expression of cell type-specific marker genes in the testis was evaluated by RT-PCR. Histological analysis, immunofluorescence staining, and TUNEL staining were also performed. Results: RT-PCR analyses showed that expression of luteinizing hormone receptor (LHR), a marker gene for the Leydig cell, was notably decreased in the testes of high dose-exposed mice. No obvious difference in the histology of testes was noted among treatment groups. Immunostaining of LHR in the first experiment group did not show noticeable difference in LHR protein expression in Leydig cells. Immunohistochemistry also revealed heightened expression of the immunoreactive Bax in the treatment group, and this was accompanied by positive TUNEL staining in the interstitial area within testis where Leydig cells reside. Conclusions: Our result suggests that BPA affects Leydig cell functions by altering gene expression and by increasing apoptosis in the mouse testis.

• Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.37-46
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• 2014

Fresh sea squirt meat requires a modified processing and preservation process because it has a short shelf life due to its high moisture content and strong proteolytic enzyme activity. In this study, bottled sea squirt meat prepared in vegetable oil (BSMO) to enhance the consumer acceptability was exposed to ${\gamma}$-ray (Co60, 10 kGy/h) irradiation to extend the shelf life without the use of a heating process. Response surface methodology was used to determine the optimal mixing ratio of BSMO containing 5% dehydrated fresh meat. Texture analysis and nutritional evaluation were also performed on a control and BSMO samples. The volatile basic nitrogen (VBN) content and total cell count were measured to determine the shelf life of irradiated BSMO products during chilled storage at $4^{\circ}C$ for 60 days. According to a panel of 10 trained tasters (aged 20-29 years), the optimal mixing formulation was 80 g meat in 60 mL of mixed vegetable oil (30 mL of olive oil and 30 mL of sesame oil). The highest rated formulation, according to a panel of nine trained tasters (aged ${\geq}30$ years), was 80 g meat in 60 mL of mixed vegetable oil (42 mL of olive oil and 18 mL of sesame oil). Moisture, ash, and protein contents in BSMO did not change significantly (P < 0.05) compared with the control. A higher lipid content ($0.84{\pm}0.23$ to $2.13{\pm}0.61$; P < 0.05) was observed due to the presence of vegetable oil on the surface of BSMO. The vegetable oil raised the hardness, springiness, cohesiveness, gumminess, chewiness, and resilience of BSMO. BSMO products remained edible after 50 days of storage at $4^{\circ}C$ based on the VBN content (BSMO 1: $27.92{\pm}0.96$ mg/100 g, BSMO 2: $24.84{\pm}1.95$ mg/100 g) and total cell count (BSMO 1: $4.60{\pm}0.80$ log CFU/mL, BSMO 2: $3.65{\pm}0.20$ log CFU/mL) when compared with standard levels of VBN (25.00 mg/100 g) and total cell count (5 log CFU/mL), respectively. The results showed that irradiated BSMO products could help to expand the processed seafood market and increase the popularity of seafood among the younger generations.

• The Korean Journal of Community Living Science
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• v.16 no.2
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• pp.111-120
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• 2005

Recently, the number of elderly people in the rural area of Korea has increased remarkably and their food security has become deteriorated mainly due to the low economic status. To investigate the food security for the elderly people, relevant data were obtained by offering questionnaire to the rural elderly people who were engaging in traditional agricultural production for daily foods. The subjects of 1870 were collected in 9 provinces according to PPS(Probability Proportional to Size). Questionnaire contained the items of dietary habit, food cultivation, Production and Preservation, and the suey was conducted by trained interviewers. SAS (ver 8.1) was used for statistical analyses in which Chi-square tests and General Linear Models were made. Family of the elderly people was $45.4\%$ of the total and the characteristics of elderly families were that age of male head was 82.1 years and that of female was 67.7 years, and that $68.8\%$ of elderly women were working for family income or pocket money. The elderly families' food cultivation state was surveyed and they were pepper$(59.1\%)$, chinese cabbage$(61.91\%)$, and sesame$(48.6\%)$ for their own consumption. But, bean sprout$(6.5\%)$, tofu$(7.7\%)$ and egg$(5.1\%)$ showed low rate of cultivation for the family. The rate of cultivating chinese cabbage$(61.9\%)$, and sesame$(48.6\%)$ was significantly higher than that of middle aged family. At the status of fermented food production for the elderly family, Doenjang$(87.4\%)$ and Gochujang$(86.3\%)$ Kanjang$(84.0\%)$ Kimchi$(92.9\%)$ Jangachi$(27.6\%)$ and Meju$(91.61\%)$maintained higher rate than that of middle aged families' Food preservation of elderly families was low and there are just jam$(5.3\%)$ and bottled products$(1.4\%)$. A little higher rate was observed lot the preserved food such as alcohol$(9.9\%)$ and powder$(9.8\%)$. For the elderly family the score of food cultivation was 4.08/12 points and that of food preservation was 0.62/12 points. The score of fermented food production for elderly family was 10.24/12 points which was significantly different from that of middle aged family (9.58/12 points, p<0.001). This result suggests that for the elderly people food with more protein is needed for production.

• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.163-174
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• 2000

This research was designed to develop a computer program and evaluate the nutritional balances especially the balance of fatty acids, amino acids and antioxidant vitamins for convenience foods. The Korean convenience food, Kimbab purchased from markets was evaluated by using the self-developed computer program. Contents of calories, protein and calcium were lower$(1/3^{\circ}{\neq}1/2)$ than the recommended levels of Korean adult woman, and the carbohydrate/ protein/ fat(CPF) energy ratio was 70: 13: 17. The mean P/ M/ S ratio was 2.2/ 1.4/ 1 and that of ${\omega}6/\;{\omega}3$ fatty acids was 17.9/ 1, which was higher than the desirable ratio of $4{\sim}8/\;1$. Average essential amino acid balance of market-Kimbab samples was within the desirable range even though the absolute amount of protein was lower than the recommended level. Contents of antioxidant vitamins (A, C &E) were lower than recommended levels. Two kinds of nutritionally adjusted Kimbab menu were established by self-developed computer program. Some of major changes was adding food ingredients such as tuna fish and perilla leaf cooked with sesame oil and soybean oil to increase ${\omega}3$ series fatty acids. Some fruits and milk were also added to the menu. The adjusted CPF ratios was 63: 15: 22 and the new values for P/ M/ S and ${\omega}6/\;{\omega}3$ fatty acids ratios were 1.0/ 1.2/ 1/0 and 6.1/ 1 respectively. In sensory evaluation of two kinds of adjusted Kimbab, the taste and overall estimation scores were higher than unadjusted Kimbab. The computer program developed in this study might be used as a tool for the evaluation of nutritional balance of other convenience foods and menu planning.