• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.470-477
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• 2015

The purpose of this study was to perform a functional component analysis to optimize the recipes for Korean beef main bone area. To optimize the recipes for beef leg bone broth, beef feet broth and tail broth, the quality and physiochemical properties of the dishes were comparatived and investigated. Crude protein, crude fat and moisture showed significant differences among the beef leg bone broth, Beef feet broth and tail broth (p<0.001). All free amino acids showed significant differences, with the exception of cystine and tryptophan (p<0.05). All minerals showed significant differences (p<0.01). Na content was highest in the beef leg bone broth (211.77 mg/kg), followed by beef feet broth (254.40 mg/kg), and tail broth (134.93 mg/kg). Collagen was significantly different each dish (p<0.001), but chondroitin sulfate was not. And all nucleic acids showed significant differences.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.363-371
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• 1984

The content of total lipid, cholesterol and fatty acid in Korean styled various beef broths was examined before and during toiling to determine the influence of cooking time. The values obtained from the broths of brisket, ox-tail and small-intestine were determined by using G. C. The highest total lipid value among small-intestine, brisket and ok-tail was in the small-intestine. The content of total lipid in the boiled meat decreased during cooking with the exception of the brisket. Total lipid content found in the broth of brisket meat increased until 6hr and thell decreased at cooking time of 8hr and 10 hr. The highest total lipid contents in the broths of brisket, ox-tail and small-intestine were found when the cooking time were 6 hr, 10 hr and 4 hr, respectively. The main fatty acids found in the broths of brisket, ok-tail and small-intestine were $C_{14}$, $C_{16}$, $C_{18}$, $C_{18:1}$, and $C_{18:1}$. The content of $C_{18:1}$ and $C_{18:2}$ from the brisket meat increased until 4hr's cooking, especially $C_{18:2}$ increased significantly until 6 hr cooking. The highest ratios of unsaturated to saturated fatty acid (UNS/S) in the meat of brisket and ox-tail were found in the 2hr and 4hr cooking, respectively. The ratios of UNS/S in the broths of both of brisket and small-intestine, and ok-tail were highest in the 4 hr and 2 hr cooking, respectively. The content of total cholesterol (TC) was the highest in the small-intestine and the highest percentage of ester cholesterol was 5.4 in the brisket. The content of TC in small-intestine, brisket and ox-tail was decreased significantly after 2 hr cooking. Precentage of the ester in the brisket was the highest when the cooking time was 8 hr. Only trace amount of total cholesterol was found in the broth.

• Korean Journal of Microbiology
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• v.23 no.2
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• pp.129-137
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• 1985

The RK-temperate phage which infected with Bacillus cereus was isolated and the characters were investigated. The induction of RK-temperate phage from host bacterium attained by ultraviolet light irradiation (15W, 30cm, 30-120sec) and mitomycin C treatment (0.2-2 ug/ml). The host range of RK-temperate phage was not revealed with lysogenic and related strains of B. cereus. But B. cereus(PS) 352 which obtained by N-nitrosoguanidine treatment (1,000{$\mu}g/ml)$ to phage infected with host bacteria was sensitive bacteria of RK-temperate phage. RK-temperate phage was stabilized at the condition of nutrient broth (pH 7-8), Tris-buffer (pH 7-8) and ammonium buffer (pH 8-9) and Sorensen's phosphate buffer (pH 6-7), but unstabilized at other salt solutions and pH range. Also, thermostability was to $45^{\circ}C$ but unstabilized at above $50^{\circ}C$. At RK-temperate phage, the measurment values of head, neck, mid tail and end tail were 59nm, $9{\times}16nm,\;10{\times}189nm,\;and\;10{\times}14nm$ respectively. The morphology of head was regular polyhedron, and the end tail was coneate form. On the one hand, the number of capsid protein layer of tail were consist of 4, 35, and 1 at neck, mid tail, and end tail, respectively. RK-temperate phage was identified with DNA phage and G+C contents were 38.63. The latent time of RK-temperate phage was 30 minutes and the burst size was 70-80. And the host bacteria was lysed in case of multi-infection, above moi 1.

• Korean Journal of Microbiology
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• v.16 no.2
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• pp.79-89
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• 1978

The RK-temperate phage which infected with Bacillus cereus was isolated and the characters were investigated. The induction of RK-temperate phage from host bacterium attained by ultraviolet light irradiation (15W, 30cm, 30-120sec) and mitomycin C treatment (0.2-2 ug/ml). The host range of RK-temperate phage was not revealed with lysogenic and related strains of B. cereus. But B. cereus(PS) 352 which obtained by N-nitrosoguanidine treatment(1,000.$\mu$g/ml) to phage infected with host bacteria was sensitive bacteria of RK-temperate phage. RK-temperate phage was stabilized at the condition of nutrient broth (pH 7-8), Tris-buffer (pH 7-8) and ammonium buffer (pH 8-9) and Sorensen's phosphate buffer (pH 6-7), but unstabilized at other salt solutions and pH range. Also, thermostability was to 45.deg.C but unstabilized at above 50.deg.C. At RK-temperate phage, the measurment values of head, neck, mid tail and end tail were 59nm, 9*16nm, 10*189nm, and 10*14nm respectively. The morphology of head was regular polyhedron, and the end tail was coneate form. On the one hand, the number of capsid protein layer of tail were consist of 4, 35, and 1 at neck, mid tail, and end tail, respectively. RK-temperate phage was identified with DNA phage and G+C contents were 38.63. The latent time of RK-temperate phage was 30 minutes and the burst size was 70-80. And the host bacteria was lysed in case of multi-infection, above moi 1.

• The Journal of Korean Obstetrics and Gynecology
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• v.22 no.1
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• pp.53-78
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• 2009

Purpose: In this study, we investigated the anti-thrombotic and antiinflammatory efficacy of "Gamijoukyungtang(GJKT)". Methods: We studied inhibitory effects of platelet aggregation, FXa activation, $TXB_2$ and $PGE_2$ biosynthesis and suppressive effects of GPIIb/IIIa activity and oxidative damage, pro-inflammatory cytokine reduction effects of 'GJKT(by press extractor)/GJKT-1(by pressless extractor)' in vitro. Also, we studied suppression of pulmonary embolism, AV shunt model in rats and shortening of Rat tail bleeding time in vivo. Results: GJKT/GJKT-1 extract showed inhibitory effects on GPIIb/IIIaactivities and platelet aggregation induced by ADP, epinephrine, collagen and arachidonic acid. They suppressed biosynthesis of $PGE_2$ but GJKT-1 only supressed biosynthesis of $TXB_2$. In FXa assay, they inhibited activation of FXa. they suppressed pulmonary embolism triggered by collagen and epinephrine. In AV shunt model, they decreased the weights of AV shunt thrombus. they inhibited pro-inflammatory cytokines and decreased oxidative damages caused by DPPH. Conclusion: We confirmed the anti-thrombosis, and ant-inflammatory efficacy of 'GJKT(by press extractor)/GJKT-1(by pressless extractor)'.

• Journal of Microbiology and Biotechnology
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• v.26 no.9
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• pp.1629-1635
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• 2016

A novel bacteriophage, PBES 02, infecting Cronobacter sakazakii was isolated and characterized. It has a spherical head of 90 nm in diameter and a tail of 130 nm in length, and belongs to Myoviridae as observed under a transmission electron microscope. The major virion protein appears to be 38 kilodaltons (kDa) in size. The latent period of PBES 02 is 30 min and the burst size is 250. Infectivity of the phage remained intact after exposure to temperatures ranging from 4℃ to 55℃ for 1 h. It was also stable after exposure to pHs ranging from 6 to 10 for 1 h. The phage effectively removed contaminating Cronobacter sakazakii from broth infant formula. PBES 02 has a double-stranded DNA genome of 149,732 bases. Its GC ratio is 50.7%. Sequence analysis revealed that PBES 02 has 299 open reading frames (ORFs) and 14 tRNA genes. Thirty-nine ORFs were annotated, including 24 related to replication and regulation functions, 10 related to structural proteins, and 5 related to DNA packaging. The genome of PBES 02 is closely related to that of two other C. sakazakii phages, CR3 and CR8. Comparison of DNA sequences of genes encoding the major capsid protein revealed a wide geographical distribution of related phages over Asia, Europe, and America.

• Journal of Microbiology and Biotechnology
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• v.7 no.3
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• pp.180-188
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• 1997

Bacillus subtilis C9 was selected by measuring the oil film-collapsing activity and produced biosurfactant in a medium containing glucose as a sole carbon source. The biosurfactant emulsified hydrocarbons, vegetable oils and crude oil, and lowered the surface tension of culture broth to 28 dyne/cm. A biosurfactant, C9-BS produced by B. subtilis C9 was purified by ultrafiltration, extraction with chloroform and methanol, adsorption chromatography, and preparative reversed phase HPLC. Structural analyses, IR spectroscopy, FAB mass spectroscopy, amino acid composition, and NMR analyses, demonstrated that C9-BS was a lipopeptide comprising a fatty acid tail and peptide moiety. The lipophilic part consisting of $C_{14}\;or\;C_{15}$ hydroxy fatty acid was linked to the hydrophilic peptide part, which contained seven amino acids (Glu-Leu-Leu-Val-Asp-Leu-Leu) with a lactone linkage.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.223-235
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• 1992

1. There were 21 kinds foods and preservation of beef and the number of dishes were 346 in the literatures written before 1943. 2.Soup(羹) was appeared first, and followed by dried beef(肉脯), steamed(蒸), sliced of boiled beef(熟肉과 片肉), preservation(貯臟), pan broiled beef(濕熱炒), salted beef(肉醬), raw beef(膾), shish kebab(算炙), roasted with seasoning(炙), beef with vegetables cooked in pan(煎鐵), calf`s-hoof jelly(gelatin)(足片), jaban(佐飯), hardboiled beef(boiled in soy sauce), ravioli (饅頭), beef juice(肉汁), thick broth(heavy soup, 助致), grilled beef (煎油魚), mix with the season(muchim), sun(膳) and gruel(粥). 3.The total of 14 different names of soup were found in the literatures which are Yang tang(stomach soup), Dunggol tang(marrow soup), Dogol tang(medulla soup), Sungi kuk(ox-blood soup), Sogogi kuk(beef soup), Gom kuk(bone attached beef and organs soup), Jap tang(bone attached beef, organs and tough beef soup), Yukgaejang(fresh beef, organs and green onion soup), Joujeo tang(foot starched soup), Jok tang(foot soup), Kori tang(ox-tail soup), Kalbi tang(rib soup), Malgun jangkuk(clear soup), Wan ja tang(beef ball soup). 4.The number of staple ingredient were Tripe and fresh meat among 26 kinds of major ingredient, radish, wheat flour, egg among 21 kinds of miner ingredient black pepper, soy sauce and seasame among 22 kinds of seasonings, and Thin layer-fried egg among 9 kinds of decorating ingredient were used commonly in cooking for soup.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.