• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.6
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• pp.441-446
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• 2006

Volatile flavor compounds in meat of the blue crab Portunus trituberculatus were compared using vacuum simultaneous steam distillation-solvent extraction (V-SDE) and solid phase microextraction (SPME)/ gas chromatography (GC)/ mass selective detection (MSD) methods. A total of 100 volatile flavor compounds were identified by both methods: 77 by V-SDE and 59 by SPME. These compounds were composed of 17 aldehydes, 12 ketones, 19 alcohols, 5 esters, 4 sulfur-containing compounds, 6 nitrogen-containing compounds, 23 aromatic compounds, 6 hydrocarbons, 2 terpenes, and 6 miscellaneous compounds. Although more compounds were detected using V-SDE than using SPME, the levels of all groups detected, except esters, were higher using SPME than using V-SDE. In addition to trimethylamine, aldehydes, and aromatic compounds, the S- and N-containing compounds with low thresholds are thought to have positive roles for flavors in the meat of the blue crab.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.89-93
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• 2018

In this study, we investigated the nutritional composition including proximate, amino acid, vitamin, minerals, and the antioxidant activity of green tea (Camellia sinensis) pollen grains collected by Apis mellifera bees, for use as a health food. The crude protein and fat content was estimated at 26.14% and 3.49%, respectively. Eighteen amino acids were identified in green tea pollen, including 8 essential amino acids and 10 non-essential amino acids. The predominant amino acids were glutamic acid, proline and aspartic acid accounting for about 33.3% of total free amino acids. The concentration of vitamin C was the highest value of 35.7%, followed by $B_3$ and $B_2$ among the detected vitamins. The predominant minerals were potassium (790.32 mg/100g), followed by phosphorus (707.52 mg/100g) and sulfur (302.67 mg/100g), whereas copper, zinc and sodium were detected as minor elements. The antioxidant activity and phenolic content accounted for 33.8% at $500{\mu}g/mL$ extract and $2.55 {\mu}g/mg$, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.4
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• pp.573-581
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• 2006

This experiment was conducted to determine the effects of supplemental methionine, lysine, choline, and sulfur on laying performance, metabolic parameters, and egg quality of hens fed diets containing sorghum (Sorghum vulgare) during the peak laying period. Lohman layers (n = 144), 30-wk of age as 6 replicate cages of 4 hens, were allocated randomly to receive basal diets containing either 22% corn (B) or 22% sorghum (BS) and diets BS plus 0.57% methionine, 0.66% lysine, 0.47% choline, or 0.05% sulfur for 98 d. Feed intake (FI) and egg production (EP) were recorded daily, egg weight (EW) was measured bi-weekly, and body weight (BW) was measured monthly. A sample of 12 eggs from each experimental group was collected every month to evaluate egg quality. At the end of the experiment, blood samples were collected for metabolite concentrations. Data were analyzed using one-way ANOVA as repeated measures and significant differences between the experimental groups were assessed using Duncan's Multiple Range test. Partial replacement of corn with sorghum in the basal diet did not affect BW, EP, and FCR but increased FI by 5.7% and EW by 2.4%. The effects of additives on laying performance were variable. Except for serum total protein (STP) concentration, other metabolic parameters were not affected by partial replacement of corn with sorghum in the basal diet. Hens fed diet BS had lower SPT concentration than hens fed diet B. Except for methionine supplementation, other supplements ameliorated depression in STP concentration. The additives did not affect other metabolic parameters. Egg quality responses to the experimental diets were also variable. Partial replacement of corn with sorghum in the basal diet did not affect eggshell characteristics (both thickness and stiffness), whereas it had variable effects on inner egg quality parameters (increased yolk index, depressed yolk color, and unaltered albumen index and Haugh unit). In conclusion, laying hen diets could include low-tannin sorghum (0.26%) up to 22% without necessitating extra supplements to overcome compromised performance.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.773-777
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• 2014

The anti-inflammatory activity of onion juices prepared from sulfur-fertilized onions was investigated by measuring the secretion of proinflammatory cytokines from human monocytes cultured under hyperglycemic condition. Human monocytic (THP-1) cells were cultured under normoglycemic (NG, 5.5 mM glucose) or hyperglycemic (HG, 25 mM glucose) conditions, with or without onion juice. Without onion juice, cell viability decreased significantly in the HG state for 48 h, compared to that in the NG state. With onion juice ($50-150{\mu}L$) treatment, the cell viability was not different from that under the NG condition, suggesting that onion juice prevented HG-induced monocytes cytotoxicity. While the HG condition in vitro significantly induced TNF-${\alpha}$ release from THP-1 cells and its gene expression, onion juice ($50{\mu}L$) significantly suppressed them. This indicates that onion juice inhibited HG-induced cytokine production in monocytes. These results suggest that onion juice from sulfur-fertilized onions can be used for the prevention of diabetes and related diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.908-915
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• 1994

It was attempted to observe the antidotic effects of garlic on mercury intoxicated rat model in vivo. The experimental model group consists of garlic juice treated group (G), garlic juice-mercury treated group(MG), mercury treated group (M), and control group (basal diet), The garlic juice of 2% to the daily diet by weight was administered orally to G and MG groups, The single dose of 2.5mgHG/Kg per week was given orally to M and MG groups. the study was carried out for 4 weeks. The results of experiment were as follows. For the group of Mg, and the weight increasing rate was improved to about 30% compared to that of group M. Furthermore a general tonic efficay of garlic was observed in G group in term of increased weight gain rate (bout 15%) than control. In the biochemical studies of rat blood garlic showed effects on lowering the abnormally elevated GPT, GOT, uric acid creatinine value, and especially in lowering the BUN value of Hg treated rat that was selectively elevated in the case of impared renal function such as acute gromerulonephritis caused by Hg intoxication. In the analytical studies blood and renal Hg contents. HG group showed lower value (0.3, 0.33ppm) than that of M group (0.46, 0.51 ppm) Significant difference in reducing Hg level due to the antidotic effect of garlic was observed. In conclusion, it was revealed out from this research, the main principles of garlic, nonprotein sulfur amino acid (alliin) and sulfur compounds (allicin and diallyl disulfides) seem to almost certainly have an antidotic effect on mercury intoxication of rat in vivo.

• Korean Journal of Soil Science and Fertilizer
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• v.21 no.2
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• pp.183-193
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• 1988

The relationship between the sulfur fertilization, and the quality and yield of garlic was investigated. The garlic was grown in pot and field at the five fertilization levels of sulfur. The growth characteristics, yield and flavour components of the garlic were studied. The results were summarized as follows; 1. The sulfur applications contributed to a weight and yield of the bulb in SP-10 (10kg/10a) and SF-20 (20kg/10a) significantly, respectively. 2. From the volatile oil obtained by steam distillation of garlic, fourteen organie sulfur components were separated, identified and quantified by GC and GC/MASS and the SP-10 and SF-20 were higher in the concentration of the flavour components in the volatile oil than other treatments. 3. It is considered that the organic sulfur components were synthesized in the top and transported to the bulb of the garlic. 4. In conclusion, SF-20, 20kg/sulfur per 10a, could be recommended to get maximum yield and a good quality of garlic in view of evaluation through the contents of organic sulfur components in the volatile oil and the yield of the bulb.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.238-244
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• 2002

Protective effect of skin by antioxidative dietary buchu (Chinese chives, Allium tuberosum Router), was evaluated in ICR mice fed diets containing 2% or 5% buchu for 12 months. Lipid peroxidation and protein oxidation in skin, with or without ultraviolet B (UVB) irradiation, activities of antioxidative enzymes, total glutathione concentrations, and non-soluble collagen contents were measured. Dietary buchu decreased significantly in TBARS and protein carbonyl levels in skin compared to the control group, and were lower in those fed 5% than 2% buchu diet group. ICR mice exhibited an age-dependent decrease in antioxidative enzyme activities and total glutathione concentrations on the control diet, but in the groups fed buchu diet the enzyme activities and glu-tathione concentrations remained at youthful levels for most of the study. SOD, glutathione peroxidase, and catalase activities as well as total glutathione concentrations increased with time in the skins of the mice fed buchu diets. Lipid peroxidation and protein oxidation provoked by UVB irradiation on ICR mice skin homogenates were also significantly inhibited by dietary buchu. The buchu diets also decreased the formation of non-soluble collagen in mice skin, compared to the control group. These results suggest that antioxidative components and sulfur-compounds in buchu may confer protective effect against oxidative stress resulting from aging and exposure to ultraviolet irradiation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.423-429
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• 1989

This study was investigated to determine the amino acid content, fractionation and gel electrophoresis pattern of mungbean protein isolates(MPI), which were prepared from defatted mungbean flour(DMBF) of sunhwa-nogdu(SH) and conventional(C) mungbean varieties. MPI have particulary high content of lysine and low sulfur containing amino acids, even though amino acid pattern of mungbean flour and its protein isolate were found to be similar And, there was no significant difference In the amino acid composition between SH and C varieties. Further fractionation of MPI by solubility method and electrophoresis procedure was demonstrated that the fractions, such as albumin, globulin, glutelin and residue from MPI showed $6{\sim}10$ bands in SDS/PAGE pattern. And also the most of each protein fractions had lower molecular weight than 68,000 daltons and distributed more in the molecular weight range $43,000{\sim}68,000$ daltons.

• Journal of Animal Science and Technology
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• v.64 no.5
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• pp.885-896
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• 2022

This experiment was conducted to investigate the effects of three different copper (Cu) sources (one inorganic and two organics) and levels (0, 50, and 100 mg/kg) on the growth performance, Cu digestibility, fecal mineral excretion, serum mineral concentration, jejunal morphology, and serum biochemical profile of growing pigs. A total of 42 male, growing pigs (31.08 ± 1.82 kg) were randomly assigned to seven treatments consisting of one negative control (0 mg/kg of added Cu level) and treatments with copper sulfate (CuSO4), Cu-amino acid complex (CuAA), and Cu-hydroxy-4-methylthio butanoate chelate complex (CuHMB) at 50 and 100 mg/kg each for 28 d. Pigs fed 50 or 100 mg/kg of Cu showed improved (p < 0.05) average daily gain and feed intake. Although Cu excretion decreased (p < 0.01) in pigs fed 100 mg/kg of organic Cu sources compared to those fed CuSO4, there was no difference between the Cu sources in pigs fed 50 mg/kg. However, the apparent total tract digestibility of Cu increased (p < 0.01) in pigs fed organic Cu sources compared with that in pigs fed CuSO4. The addition of CuHMB increased (p < 0.01) serum phosphorus and sulfur concentrations; however, there were no effects of source and level on jejunal morphology and serum biochemical profile. These results suggest that the inclusion (50 mg/kg) of organic Cu sources (CuAA and CuHMB) in the growing pig diet could be beneficial for growth performance and Cu availability and may reduce environmental pollution.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.11-16
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• 2005

Enzymatic hydrolysis of dark muscle of skipjack was optimized by using response surface methodology. Three factors of independent values were pH (4.2 to 9.8), time (0.6 to 3.4 hrs) and temperature (34℃ to 76℃), and independent values were optical density and brix. The optimum conditions for enzymatic hydrolysis were pH 7.0 to 8.0, 55℃ and 3 hrs. The headspace volatile compounds of reaction flavors using the enzymatic hydrolysate, cysteine and xylose were identified by using the combination of a canister system, gas chromatography and mass selective detector. Among 67 compounds, we identified 8 sulfur-containing compounds and 7 furans which were thought to be highly related to meat-like flavors.