• Food Science and Biotechnology
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• 제15권6호
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• pp.860-865
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• 2006

The quality parameters of sponge cake supplemented with soy protein concentrate (SPC) were evaluated. The addition of SPC to wheat flour increased the protein content and alkaline water retention value, but decreased the sedimentation value. Protein content had a positive correlation with the alkaline water retention value, and a negative correlation with the sedintentation value. The higher the concentration of SPC, the higher the RVA pasting temperature and the lower the viscosity. Increasing the level of SPC in flour led to a decrease in mixogram peak time, whereas peak height, width at peak, and width at 8 min progressively increased. As the amount of SPC increased in the formulation, the pH and specific gravity of cake batter increased, whereas the volume and specific volume of sponge cake decreased. The total isoflavones content in SPC increased after heat treatment. The hardness, gumminess, and chewiness increased progressively in accordance with increasing level of SPC.

• 한국축산식품학회지
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• 제31권3호
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• pp.389-397
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• 2011

This study was conducted to examine the effect of salt concentration in soybean sauce (ganjang) on pre-rigor ground Hanwoo (Korean native cattle) muscle. Although adding soybean sauce reduced pH of pre-rigor Hanwoo muscle, it improved the water holding capacity (WHC), cooking loss, total protein solubility, myofibrillar fragmentation index (MFI), 2-thiobar-bituric acid (TBA) values, and textural properties by increasing salt concentration in the soybean sauce. In particular, adding soybean sauce inhibited lipid oxidation despite increasing salt concentration. An increased salt concentration in the soybean sauce in pre-rigor Hanwoo muscle tended to make the meat have lower lightness and higher redness and yellowness values. Although soybean sauce had a significantly lower pre-rigor salting effect than sodium chloride in terms of cooking loss and total protein solubility (p<0.05), soybean sauce improved myofibrillar fragmentation and lipid oxidation when compared with sodium chloride. Furthermore, no significant differences in textural properties were observed between adding soybean sauce and sodium chloride at the same salt concentrations. Therefore, soybean sauce can be a functional curing material for pre-rigor muscle.

• 한국식품저장유통학회지
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• 제9권2호
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• pp.184-188
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• 2002

동충하초를 음료로 개발하기 위한 전단계로 열수추출공정을 반응표면분석법으로 최적화하였다. 추출시간에 따라서는 큰 변화가 없어 추출온도와 농도를 요인변수로 하여 실험을 수행하였다. 열수추출액의 당도(brix)와 고형분 함량은 농도에 따라서 큰 영향을 받는 것으로 나타났다. 추출액의 탁도와 총당, 환원당 및 단백질 함량은 낮은 농도에서 추출수율이 좋은 것으로 나타났다. 각 반응변수 모두 농도에 대하여는 유의성이 있는 것으로 나타났으며 수립된 이차 회귀식에 대한 적합성 결여분석 결과 수립된 반응표면 모형이 통계적으로 유의하였다. 동충하초 열수추출에 있어 고형분함량은 2.0~2.4%, brix 1.5~l.8, 총당 l14~120 $\mu\textrm{g}$/g, 환원당 10.5~11.0 $\mu\textrm{g}$/g 그리고 단백질함량 110~l15 $\mu\textrm{g}$/g인 영역을 만족하는 조건은 추출온도 95~10$0^{\circ}C$, 농도 4.0~4.1%로 결정할 수 있었다.

• Journal of Periodontal and Implant Science
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• 제26권2호
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• pp.396-413
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• 1996

Current acceptable methods for promoting periodontal regeneration are based on removal of diseased soft tissue. root treatment, guided tissue regeneration, introduction of new graft materials and biological mediators. Insulin-like growth factor-I(IGF-I) and Platelet-derived growth factor-BB(PDGF-BB), the members of the polypeptuyde growth factor family have been reported as the biological mediators which regulate a variety cellular matrix biologic activities of wound healing process including the cell proliferation, migration and extracellular matrix synthesis.The purposes of this study is to evaluate the combination effects of IGF-I and PDGF-BB on the cellular activity of the periodontal ligament cells to act as a regeneration promoting agent of periodontal tissue. Human periodontal ligament cells were prepared from the first premolar tooth extracted for the orthodontic treatment and were cultured in DMEM containing 10% FBS at the $37^{\circ}C$, 5% CO2 incubator. Author measured the DNA synthetic activity, and total protein, collagen and noncollagenous protein synthetic activities according to the concentration of 10,100ng/ml IGF-I and1,10 ng/ml PDGF-BB in combination. The results were as follows: Significantly increased in the 1 ng/ml PDGF-BB alone compared to the 10 ng/ml PDGF-BB alone(P<0.01) and in the 1 ng/ml PDGF-BB and 10, 100ng/ml IGF-I in combination compared to the 1 ng/ml PDGF-BB alone(P<0.05, P<0.0l). The synthetic activity of the total protein and collagen is significantly increased like to the synthetic activity of the DNA(P<0.05). The synthetic activity of the noncollagenous protein is increased according to the concentration of IGF_I, but not statistically statistically significant(P>0.05). The percent of the collagen is significantly in the 1ng/ml PDGF-BB and 10ng/ml IGF-I in combination compared to the 1ng/ml PDGF-BB alone(P<0.05) and in the 10ng/ml IGF-I in combination compared to the 10ng/ml PDGF-BB alone(P<0.05). The synthetic activity of the DNA is In conclusions, the percent study shows that PDGF-BB and IGF-I in combination have a potentiality to enhance the DNA synthesis and the total protein and collagen synthesis of The periodontal ligament cells, especially it is more significant in the low concentration of PDGF-BB compared to the high one. Thus, the PDGF-BB and IGF-I in combination may have important roles in promotion of periodontal litgment healing, and consequently, may useful for clinical application in periodontal regenerative procedures.

• 대한한방부인과학회지
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• 제37권2호
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• pp.1-16
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• 2024

Objectives: The purpose of this study is to evaluate the antioxidant and anti-inflammatory effects of Goryeon-hwan (GRH), which is mentioned in ≪Donguibogam≫ that treats leukorrhea. Methods: In this study, the antioxidant efficacy of GRH was evaluated by measuring the total polyphenol and flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, and ROS production through RAW264.7 cells. The concentration of GRH cytotoxicity was confirmed through the cell viability of RAW264.7 cells, and the production of NO, the production of Cytokine through ELISA assay, and the expression of genes through Real-time PCR were measured to evaluate anti-inflammatory efficacy. Protein phosphorylation and protein expression were measured through Western blot analysis. Results: As a result of the experiment, GRH contained polyphenol and flavonoid, and concentration-dependent increased DPPH radical scavenging activity and ABTS radical scavenging activity and decreased ROS production. The anti-inflammatory efficacy measurement results showed a significant decrease in NO and Cytokine production in the GRH administration group compared to the control group. In terms of gene expression and protein expression, there was a significant decrease in iNOS, COX-2, IL-1β, IL-6, and TNF-α depending on the concentration, and a significant increase in HO-1 and NQO1. Protein phosphorylation measurements showed a concentration-dependent significant decrease in the GRH group at ERK and p38. Conclusions: As a result, the study experimentally confirmed the antioxidant and anti-inflammatory effects of GRH, suggesting that it may be used as a treatment for various gynecological inflammatory diseases including vaginitis.

• 한국식품과학회지
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• 제31권6호
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• pp.1405-1409
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• 1999

본 연구는 콩, 메주, 된장에서의 isoflavones의 aglycones % 차이와 ${\beta}-glucosidase$의 활성을 살펴보기 위하여 수행되었다. Isoflavones 중 체내 이용률이 높은 aglycones %는 콩보다는 메주, 된장에서 높게 나타났다. 콩의 경우 유리 daidzein이 106 mg/kg, 총 dai-dzein은 406 mg/kg으로 aglycones 비율이 26.03%이었고 유리 genistein이 95 mg/kg, 총 genistein은 484 mg/kg으로 aglycones 비율이 19.49%이었으며 daidzein/genistein ratio는 0.85이었다. 메주는 유리 daidzein이 269 mg/kg, 총 daidzein은 433 mg/kg으로 aglycones 비율이 61.96%이었고 유리 genistein이 137 mg/kg, 총 genistein은 200 mg/kg으로 aglycones 비율이 68.52%이었으며 daidzein/genistein ratio는 2.16였다. 된장은 유리 daidzein이 578 mg/kg, 총 daidzein은 538 mg/kg으로 aglycones 비율이 107.68%이었고 유리 genistein이 455 mg/kg, 총 genistein은 538 mg/kg으로 aglycones 비율이 85.26%이었으며 daidzein/genistein ratio는 1.00이었다. ${\beta}-glucosidase$의 활성은 콩(5.65 units/mg protein), 메주(2.04 units/mg protein), 된장(0.69 units/mg protein)의 순이었다. pH변화에 따른 ${\beta}-glucosidase$ 활성 변화를 조사한 결과 콩은 pH 6.5, 메주와 된장은 pH 7.0에서 최대 활성을 나타냈다. 온도에 있어서는 $50^{\circ}C$에서 최대 활성을 보였다.

• Journal of Animal Science and Technology
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• 제61권3호
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• pp.154-162
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• 2019

This experiment was conducted to evaluate the effect of dietary energy and crude protein (CP) levels on reproductive performance, litter performance, milk quality, and blood profiles in gestating sows. A total of 59 multiparous sows (Yorkshire ${\times}$ Landrace) with similar body weights (BW), backfat thickness (BF), and parity were assigned to one of six treatments with 9 or 10 sows per treatment using a $2{\times}3$ factorial arrangement and completely randomized design. The first factor was two levels of dietary metabolizable energy (ME) density (13.40 or 13.82 MJ/kg) and the second factor was three dietary protein levels based from 35 day in gestating phases (10.5%, 12%, and 13.5%). Backfat thickness change in lactating sows decreased linearly as CP level increased (p = 0.03). Increased energy level in the gestating sow diet tended to increase the total number of piglets born (p = 0.07), but piglet weight decreased (p = 0.02). Dietary CP level had a negative effect on colostrum quality. Casein, protein, total solid, and solids-not-fat concentrations decreased linearly and lactose level increased linearly as CP level in the gestating sow diet increased (casein%: p = 0.03; protein%: p = 0.04; lactose%: p = 0.06; total solids: p = 0.03; solid-not-fat: p = 0.03, respectively). However, improving ME by 0.42 MJ/kg had no significant effect on the chemical composition of sow colostrum. There were no significant differences in blood glucose concentration in gestating sows when sows were fed different levels of energy during gestation, but blood glucose increased at 21 day of lactation when energy increased by 0.42 MJ/kg (p = 0.04). Blood urea nitrogen concentration increased linearly when dietary CP levels increased at 110 day in gestation, 24-hours postpartum, and 21 days of lactation (linear, p < 0.05, p < 0.05, and p < 0.05, respectively), and it also increased when dietary energy increased at 110 days of gestation and 24-hours postpartum (p < 0.01, and p < 0.01, respectively). A gestating sow diet containing 13.82 MJ/kg ME and 10.5% CP can improve reproductive performance, litter performance, and colostrum quality.

• Asian-Australasian Journal of Animal Sciences
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• 제10권1호
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• pp.1-7
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• 1997

This experiment was conducted with total 960 brown layers, consisted of 8 treatment to investigate the effects of dietary chromium as chromium picolinate on egg production, egg quality, nutrient utilizability, serum traits and mortality in brown layers. Layers were fed diets with two levels of dietary protein (14% and 16%) and supplemented with 0, 200, 400, 800 ppb/kg of chromium as chromium picolinate, respectively. The highest egg production, egg weight and egg mass were found in 800 ppb chromium picolinate supplementation group with high protein level (16%) (p < 0.05). Although there was no significant difference, layers receiving 400 ppb of chromium picolinate with high protein (16%) represented the lowest broken eggs. The utilization of energy, dry matter and crude protein of 400 ppb chromium picolinate group with low protein level (14%) were significantly higher than those of control or other chromium picolinate group (p < 0.05). 400 ppb chromium picolinate with low protein level (14%) showed the lowest serum glucose concentration. But serum glucose concentrations in all treatments showed no significant differences. Present date revealed that the lowest serum cholesterol concentration of layers was found at 400 ppb chromium picolinate group with high protein level (16%) (p < 0.05). Crude protein content in yolk was significantly higher in eggs of layers received 800 ppb chromium picolinate and the lowest in eggs from layers received 400 ppb chromium picolinate among chromium picolinate levels (p < 0.05). Mortality was remarkably decreased by chromium picolinate supplementation and the lowest mortality value was found in layres receiving 800 ppb chromium picolinate with high protein level.

• 대한수의학회지
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• 제29권2호
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• pp.83-90
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• 1989

The changes in serum total protein and immunoglobulin levels, and BVD, IBR and PI-3 viral neutralizing antibody titers in colostrum-conferred Korean native calves during the first 12 weeks postpartum were studied, and the results obtained were summerized as follows: The Mean concentration of total protein, total immunoglobulin, IgG, IgM and IgA in sera of 9 calves at birth were $3.8{\pm}0.5g/dl$, $0.27{\pm}0.15mg/ml$, $0.06{\pm}0.08mg/ml$, $0.21{\pm}0.11mg/ml$, and extremely low concentration, respectively. Serum total protein level reached a maximum at 20 hours after birth, total immunoglobulin, IgG, and IgM levels at 24 hours, and IgA level at 28 hours, respectively. Serum IgA level reached a minimum at 4 weeks old, IgM level at 5 weeks, total immunoglobulin level at 8 weeks, and IgG level at 10 weeks, respectively. After then those levels had begun to increase, but total protein level was still decreasing at 12 weeks old. The half-lives of IgG, IgM, and IgA were 21.1 days, 4.0 days, and 2.6 days-respectively. In 10 Korean native cows immediately after parturition, serum neutralizing antibody titers specific to BVD, IBR and PI-3 virus were $8.7{\pm}1.5{\log}_2$, $5.7{\pm}1.2{\log}_2$, and $6.8{\pm}1.01{\log}_2$, respectively. And colostral neutralizing antibody titers against BVD, IBR, and PI-3 virus were $10.1{\pm}1.4{\log}_2$, $6.8{\pm}1.3{\log}_2$ and $7.8{\pm}1.7{\log}_2$, respectively. Before suckling the colostrum, SN antibody titers against BVD, IBR, and PI-3 virus were undetectable from all of 9 Korean native calves. Nevertheless SN antibody titer against BVD virus reached a maximum level ($9.2{\pm}0.6{\log}_2$) at 24 hours after birth, that against IBR virus ($6.1{\pm}1.0{\log}_2$) at 20 hours after birth, and that against PI-3 virus ($6.8{\pm}0.9{\log}_2$) at 32 hours after birth, respectively. In 12 weeks old calves, the SN antibodies against BVD and IBR virus were still decreasing, but that against PI-3 virus reached a minimum at 10 weeks, and increased after 12 weeks of age. The half-lives of SN antibodies against BVD, PI-3 and IBR, virus were 16.0 days, 22.6 days, and 25.5 days, respectively.

• Journal of Nutrition and Health
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• 제34권8호
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• pp.843-849
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• 2001

This study was performed to investigate the effect of n-3 fatty acids and dietary protein levels on renal function. Fifteen-month old male Sprague-Dawley rats were divided into 4 diet groups. Two-month old rats were used as a control group. The experimental diets contained either a% or 25% casein and lipid levels of the diets were 20% by weight. For the control group, the lipid was composed of beef tallow and corn oil on a 1:1 basis, and fish oil was comprised 75% of the fat mixture for the fish oil group. Rats were fed the diets ad libitum for 8 weeks. GFR and urinary protein excretion were higher in high protein groups, while fish oil exhibited no effects. Renal medulla TXB$_2$and PGE$_2$ concentrations tended to be higher in high protein groups and lower in fish oil groups. Light microscopic examinations showed that glomerulosclerosis, tubular atrophy, tubular cast, interstitial inflammation and interstitial fibrosis fended to be higher in aged rats and in high protein groups and lower in fish oil groups. Serum levels of total lipid, triglyceride and total cholesterol were higher in aged rats and lower in fish oil groups while serum HDL-cholesterol level was higher in young rats and in fish oil groups. However, dietary protein level had no effect on serum lipid levels. Serum TBARS concentration was higher in aged rats and in fish oil groups. In conclusion, fish oil caused changes in serum lipid concentrations and eicosanoids metabolism. The effect of fish oil on renal function was less obvious than dietary protein. However, fish oil seemed to be effective in lessening deterioration of renal function due to aging and/or high protein diets through changes in lipid and eicosanoids metabolism.