• BMB Reports
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• v.28 no.3
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• pp.261-264
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• 1995

The lipids of a Korean native blood-sucking leech (Hirudo nipponia) were isolated and analyzed. Cholesterol, fatty acids, triglycerides, glycerylether diester and cholesteryl esters were found from epidennal extracts. The major fatty acids in the leech skin were $C_{16:0}$, $C_{18:0}$, $C_{20:1}$. $C_{20:3}$ components. These components were derived from cholesteryl esters, glycerides, fatty acids and other polar lipids. After 60 days fasting, cholesterol, fatty acids and triglycerides in the skin were reduced in number and the total fatty acid composition was changed slightly. The data of total fatty acids in fasted and fed leech showed that medium-chain fatty acids were more affected than long-chain fatty acids. Other trace fatty acids appeared to be decreased by fasting.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.5
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• pp.330-336
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• 2008

We investigated the effect of a green seaweed Capsosiphon fulvescens extract (CFE) on the serum, liver tissue, and fecal cholesterol levels in rats. Male Sprague-Dawley rats (four weeks old) were given on of three diets for four weeks: basal, high cholesterol, and CFE, The total serum and liver tissue cholesterol levels in the CFE group were significantly decreased compared to those in the cholesterol group. The CFE group showed increased amounts of feces, total fecal bile acid and dietary fiber as compared to basal and cholesterol group. Hematoxylin and eosin staining revealed fat droplets in the livers of the rats in the cholesterol group; however, a decreased number of droplets was observed in the rats fed the CFE diet. Our results suggest that CFE supplementation may improve lipid metabolism, by controling serum and liver tissue cholesterol levels, and by increasing the total amounts of bile acid, dietary fiber and cholesterol excretion in feces.

• Food Science and Preservation
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• v.16 no.5
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• pp.726-733
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• 2009

Six types of oil were extracted from pomegranate seed, mung bean, pepper seed, safflower seed, seeds of Cassia tora Linnaeus, and perilla seed. The extracted seed oils were analyzed for total and positional fatty acid composition, triacylglycerol (TAG) level, and tocopherol content. Crude fat levels measured by the Folch method were 21.64% in perilla seed, 13.85% in safflower seed, 9.60% in pepper seed, 8.85% in pomegranate seed, 2.25% in mung bean, and 2.00% in C. tora,respectively (all w/w). Linoleic acid (C18:2) was the most abundant fatty acid at the sn-2 position of triacylglycerols (TAGs), ranging from 15.99-88.3 wt%. The composition of TAGs was analyzed by reverse-phase HPLC, and TAGs of seed oils showed partition numbers of 36-48. The highest content (377.74 mg/100 g) of total tocopherol was found in pomegranate seed whereas the total tocopherol content of mung bean, C. tora, pepper seed, perilla seed, and safflower seed were 141.16, 107.23, 33.88, 30.05, and 29.80 mg/100 g, respectively.

• Journal of The Korean Society of Grassland and Forage Science
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• v.35 no.3
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• pp.195-200
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• 2015

An investigation was carried out to evaluate the potential role of Lactobacillus Plantarum KCC-10 and KCC-19 on the quality and fermentation characterization of Italian ryegrass (IRG) silages. The physiochemical properties of IRG silage such as crude protein content, neutral detergent fiber, acid detergent fiber, total digestible nutrient and in vitro dry matter digestibility were not affected by KCC-10 and KCC-19. The pH of IRG silage in KCC-10 and KCC-19 treatments decreased compared to the control (p<0.05), while the lactic acid content in KCC-10 and KCC-19 treatments increased compared to the control (p<0.05). In addition, the number of lactic acid bacteria (LAB) in the KCC-10 treatment increased compared to the control (p<0.05). The number of lactic acid bacteria in KCC-19 increased, but there was no significant difference in all treatments. Therefore, we recommend L. plantarum KCC-10 and KCC-19 as potential additive candidates in IRG silage with lots of advantages.

• Journal of the Korean Society of Marine Environment & Safety
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• v.12 no.2 s.25
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• pp.89-98
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• 2006

The microbial response after treatment of antibiotics was studied for investigating the resistance pattern under simulated aquaculture environment. A marine microcosm was developed for marine fish farm environment using artificial seawater and sediment. Oxolinic acid, which has been commonly used in aquaculture, was employed for the experiment. Resistance patterns and the changes of microbial community were monitored before. during and after use of oxolinic acid. Vibrionaceae was the dominant bacterial species throughout the experiment, consisting 65-75% of total bacterial number in fish farm environment. However, some gram-positive bacteria, Micrococcos sp. and Bacillus sp. strains in marine farm environment were increased in proportion to their number during the treatment. ETS activity of the bacterial communities in aquaculture environment was reduced to 42-67% during the treatment of oxolinic acid. But recovering trends of bacterial number were also detected immediately after cease of oxolinic acid treatment. Frequent treatment of oxolinic acid under the simulated fish farm environment showed bacterial resistance to increase sharply.

• Culinary science and hospitality research
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• v.4
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• pp.413-436
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• 1998

In order to guarantee the safety of Korean Naeng Myon Broth in summer, pH and micrological quality of iced noodle gravy which is cooked and sold in public restaurant were investigated. And the variations of pH, taste and microorganism were studied with organic acid treatment during storage period. The micrological status of iced noodle gravy showed that average number of total aerobic bacteria was 2.7${\times}$105CFU/$m\ell$ and fecal coliform was 8.3${\times}$103CFU/$m\ell$ respectly. Food poison microorganisms not detected and average of pH was 4.8. pH changed slightly during storage period and deceased with increasement of organic acid added. Sour taste of organic acid increased acetic acid, citric acid, lactic acid order and there was no organic acid having with more sour taste than iced noodle gravy which is cooked and sold in public restaurant. Salmonella was destroyed when treated with 1% of acetic acid and lactic acid and Escherichia coli became extinct at treatment with 0.8% acetic acid and 1% lactic acid. in case of same concentration, inhibition effects to Escherichia coli multiplication show citric acid, lactic acid, acetic acid order. In conclusion, treatment with more than 0.8% acetic acid and above 1.0% lactic acid or more than 1.0% citric acid in case of production and consumption a day can prevent from Escherichia coli pollution in Korean Naeng Myon Broth.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.438-442
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• 2004

This study was conducted to investigate the chemical and microbiological properties of taurine added Kimchi during fermentation at 20℃. A control group was salted with 10% brine solution, and a taurine group was salted with 10% brine solution including 5 ％ taurine and was divided into two groups depending on added taurine concentration after brining; 0% taurine (Taurine I) and 3 ％ taurine added (Taurine II). The pH of Kimchi was markedly decreased over time in all groups and there was no significant difference between groups. Total acidity was the highest in Taurine II followed by Taurine I and. control group during five days of fermentation. The number of total microbe and lactic acid bacteria showed increase similarly in all groups.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.342-348
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• 2019

The objective of this study was to investigate the changes in flavor components of cheonggugjang prepared with hazelnut. Amino nitrogen content in cheonggukjang was significantly lower in the 30~40% hazelnut group compared to the control group. The volatile basic nitrogen of hazelnut added cheongkukjang showed a similar pattern to that of amino nitrogen. The number of B. subtilis was slightly increased in relation to the amount of hazelnut added, but there was no significant difference. The content of glucose increased proportionally with increasing hazelnut. Total amino acid content decreased with increasing hazelnut. The ratio of glutamic acid to total free amino acids increased with increasing hazelnut. Oleic acid content increased proportionally with increasing hazelnut, while linoleic acid content decreased. In conclusion, the addition of hazelnut may contribute to the quality diversification of cheonggukjang by changing the taste and flavor while maintaining the amino nitrogen content of cheonggukjang.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.291-298
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• 1984

The extracted hagfish (Eptatretus burgeri) flesh lipid was separated into following fractions by column chromatography on Bio-beads SX-2 and Sephadex LH-20 prior to gab chromatographic analysis of their fatty acid compositions: polar lipid, triglyceride and free fatty acid. The major fatty acids of total lipid and triglyceride in hagfish were $C_{16:0},\;C_{16:1},\;and\;C_{18:1}$. The ratio of $C_{18:0}/C_{18:1}$ in the total lipid and triglyceride of hagfish was 0.1. The polar lipid of the hagfish muscle was mainly composed of phosphatidyl choline ($65.5\%$) and phosphatidyl ethanolamine ($28.0\%$). The triglyceride obtained was fractionated into four fractions by HPLC on the basis of partition numbers. Both the fatty acid composition and triglyceride composition on the basis of the total carbon number in the acyl chains of the triglyceride were analysed by the GLC. From the information obtained on triglyceride compositions based on the total carbon number by GLC and the partition number by HPLC and fatty acid composition by GLC, the combination of fatty acid in each triglycerides was estimated. A computer was used for estimation of the fatty acid combination in the triglyceride because hagfish lipid triglyceride was composed of various kinds of fatty acids. Fortyfour kinds of triglyceride were estimated. The major triglycerides in hagfish flesh lipid were found to those of ($1{\times}C_{16:0},\;2{\times}C_{18:1};\;13.5\%$), ($1{\times}C_{16:0},\;1{\times}C_{18:0},\;1{\times}C_{18:1};\;7.2\%$), ($1{\times}C_{16:1},\;2{\times}C_{18:1};\;5.4\%$), ($2{\times}C_{16:0},\;1{\times}C_{22:5};\;5.2\%$), ($1{\times}C_{14:0},\;2{\times}C_{18:1};\;4.5\%$), ($2{\times}C_{18:1},\;1{\times}C_{22:5};\;3.6\%$), ($1{\times}C_{14:0},\;1{\times}C_{18:0},\;1{\times}C_{18:1};\;2.7\%$) and ($1{\times}C_{14:0},\;1{\times}C_{16:0},\;1{\times}C_{18:2};\;2.2\%$).

• Food Science and Preservation
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• v.19 no.6
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• pp.933-938
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• 2012

The quality characteristics of rice wine seed mash and rice wine made with different lactic acid concentrations were investigated. The pH decreased along with the lactic acid concentration. The total titratable acid content of the rice wine seed mash was lowest when 0.5% lactic acid was added, and the ethanol contents of the mash samples were not significant. The results of the measurement of the microorganism number, C (cell numbers of the total bacteria and the lactic acid bacteria), decreased along with the lactic acid concentrations of the mash samples. The yeast cell numbers of the rice wine seed mash samples according to the lactic acid concentrations were high (0.5, 0.3, 1.0, control, and 0.7%, respectively). The pH and total titratable acid levels of rice wine according to the lactic acid concentration were stable during fermentation, according to the increase in the amount of lactic acid. The organic acids in the rice wines were highest in the lactic acid. The rice wines to which lactic acid had been added had lower acetic acid contents than the control. Also, the acetic acid contents decreased along with the lactic acid concentrations, except in the rice wine treated with 1.0% lactic acid. The ethanol contents of the tested rice wines were not significant. All in all, in the sensory evaluation, the rice wines treated with 0.5 and 0.7% lactic acid scored higher than the other treatments.