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A Comparative Studies on the growth Characteristics and Feed Components of Sorghum × Sudangrass hybrids at Paddy Field Cultivation (수수×수단그라스 교잡종 논토양 재배시 품종별 생육특성 및 사료가치 비교 연구)

  • Jeon, Byong-Tae;Moon, Sang-Ho;Lee, Sang-Moo
    • Journal of The Korean Society of Grassland and Forage Science
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    • v.32 no.1
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    • pp.29-38
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    • 2012
  • This study was carried out to compare the agronomic characteristics, forage yield, and feed value of nine sorghum ${\times}$ sudangrass hybrids at paddy field cultivation. The nine recommended sorghum ${\times}$ sudangrass hybrids used in this study were P877F, Cow pow, Turbo gold, Maxi graze, Jumbo, G7, Sweet home, Honey chew BMR and Green star. Plant height, leaf number, stem diameter, and stem hardness were higher in Jumbo than other varieties (P<0.01). Sugar content (brix) was higher in order of P877F > Sweet home > maxi graze > Green star > Cow pow > G7 (P<0.01). Fresh (86,199kg/ha) and dry matter yield (16,206 kg/ha) of Jumbo were higher than other varieties (P<0.01). Crude protein was the highest in Maxi graze (6.5%), but crude fat was the highest in Honey chew BMR as 2.1% (P<0.01). NDF and ADF of Jumbo and G7 were higher than other varieties (P<0.01). TDN was higher in order of Maxi graze > Sweet home > P877F > Honey chew BMR > Green star, but no significant differences were found among the varieties. Minerals were the highest in Cow pow (15,020.5 mg/kg), and Sweet home (6,222.6 mg/kg) was the lowest as compared to other varieties (P<0.01). Total amino acids were higher in order of Maxi graze > Sweet home > Turbo gold > Honey chew BMR > Jumbo (P<0.01). Crude protein yield and crude fat yield were the highest in Turbo gold (814.6 kg/ha) and Honey chew BMR (309.8kg/ha), respectively (P<0.01). Mineral yield was the highest in Cow pow as 207.6 kg/ha (P<0.01). Amino acid yield (592.2 kg/ha) and TDN yield (10,194 kg/ha) were the highest in Sweet home. Based on the above results, sorghum ${\times}$ sudangrass hybrid varieties should be selected on the basis of the purpose of use. Because, each varieties showed various growth characteristics and nutrition yield (protein, fat, mineral, amino acid, TDN).

Chemical Components and Antimicrobial Activity of Garlics from Different Cultivated Area (산지별 마늘의 화학성분 및 항균활성)

  • Jeong, Chang-Ho;Bae, Young-Il;Lee, Jin-Hwa;Roh, Jeang-Gwan;Shin, Chang-Sik;Choi, Jine-Shang;Shim, Ki-Hwan
    • Journal of agriculture & life science
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    • v.43 no.1
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    • pp.51-59
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    • 2009
  • The chemical components and antimicrobial activities of garlic from different area were investigated and analyzed to provide basic data for functional food materialization and processing. Hunter's values of garlic from different area were L 53.41~57.15, a -3.49~-4.38 and b 11.47~17.55. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber and ash were 65.24~71.96, 6.24~9.35, 0.21~0.49, 19.01~22.72, 0.58~0.95 and 1.01~2.01%, respectively. The major minerals of garlic from different area were Na(27.22~112.03), Mg(18.17~32.56), K(242.16~569.28), Ca(28.60~63.93), P(117.72~265.21 mg%) and major free sugars were sucrose, glucose and fructose. The major amino acids of garlic from different area were proline, arglmne, glutamic acid and aspartic acid and content of total amino acid was 2,709.33~4,561.04 mg%. The ascorbic acid content of garlic from different area was 2.966~8.673 mg%. Composition of fatty acids of garlic from different area were linoleic acid, oleic acid and palmitic acid, unsaturated fatty acid and saturated fatty acid contents were 72.18~74.35 and 25.65~27.82%, respectively. Antimicrobial activities of garlic extracts as different area increased depends on concentration and showed the high antimicrobial activities against Gram(+) and Gram(-).

Chemical Constituents in Polygonum multiflorum Thunberg Root Based on Various Dry Methods (건조방법에 따른 적하수오(Polygonum multiflorum Thunberg)의 이화학적 성분)

  • Oh, Junseok;Hong, Jae-Heoi;Park, Tae-Young;Yun, Kyeong-Won;Kang, Kyeong-Yun;Jin, Seong-Woo;Kim, Kyung-Je;Ban, Seung-Eon;Im, Seung-bin;Koh, Young-Woo;Seo, Kyoung-Sun
    • Korean Journal of Plant Resources
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    • v.31 no.4
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    • pp.283-293
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    • 2018
  • This study was performed to analysis of chemical constituent in Polygonum multiflorum root (PMR) by different dry methods (hot-air dry, shade dry, and freeze dry). The results are summarized as followings; major free sugar were detected fructose, glucose, and sucrose in dried PMR based on various dry methods. The highest content of free sugars was found in freeze dried PMR. The four organic acids were detected in dried PMR by HPLC analysis. The content of oxalic acid in shade dried PMR was higher than the dried PMR by different dry methods. The content of total amino acid and essential amino acids were high in the orders of freeze drying > shade drying > hot-air drying. The potassium and magnesium levels of freeze dried PMR was significantly higher than the other drying method of PMR. Whereas the calcium and sodium levels were higher in hot-air dried PMR. The major fatty acids were determined the linoleic acid in PMR by different dry methods.

Changes of Nutrient Accumulation Type and Chemical Property on Annual Dressing Paddy Soil in Fluvio-marine deposit (하해혼성 충적층 유기물 연용 논토양의 화학성 및 양분 집적형태 변화)

  • Yang, Chang-Hyu;Yoo, Young-Seok;Yoo, Chul-Hyun;Jung, Ji-Ho;Kim, Jae-Duk;Jung, Kwang-Yong
    • Korean Journal of Soil Science and Fertilizer
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    • v.39 no.6
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    • pp.351-356
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    • 2006
  • A long-term experiment was initiated in 1979 at Experiment Farm of Honam Agricultural Research Institute, to investigate the effects of continued use of organic matter (rice straw and compost) along with different levels of nitrogen fertilizer in rice cultivation. The soils of experimental plots is classified as Jeonbug series developed on Fluvio-marine deposits. The application rates of rice straw and compost were 5 Mg/ha/year and 10 Mg/ha/per year, respectively. The fertilizer N application rates per season were 0, 100, 150, 200, and 250 kg/ha. In 2002, after 24 years of experiment, the effect of different treatments on soil pH, characteristics soil organic matter, soil N and P were investigated. The results of the study is summarized as following. The continue use of organic matter tended to lower the soil pH, to increase organic matter and available phosphate contents. The rice straw tended to lower soil pH more than compost, while the effect of compost was greater in increasing soil organic matter and available soil P then rice straw. The application of organic matter resulted in the increase in total organic N in the soil. Such effect was greater in compost application than in rice straw application. In organic N, greatest was amino acid-N, followed by unidentifiable organic N. The least was amino sugar-N. The application of organic matter with and without nitrogen fertilizer affected the in organic fractions of P, particularly Fe-P and Al-P. The application of rice straw tended to increase Ca-P.

A New Sweetpotato Variety for Table Use, 'Pungwonmi' (식용 고구마 신품종 '풍원미')

  • Lee, Hyeong-Un;Lee, Joon-Seol;Chung, Mi-Nam;Han, Seon-Kyeong;Kim, Jae-Myung;Yang, Jung-Wook;Ahn, Seung-Hyun;Nam, Sang-Sik;Song, Yeon-Sang;Moon, Jin-Young;Cho, Kyu-Hwan;Shin, Hyun-Man;Lim, Sang-Hyun;Choi, In-Hu
    • Korean Journal of Breeding Science
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    • v.49 no.4
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    • pp.420-427
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    • 2017
  • 'Pungwonmi', a new sweetpotato variety, was developed for table use by Bioenergy Crop Research Institute, National Institute of Crop Science (NICS), RDA in 2014. This variety was derived from the cross between 'Benisatsuma' and 'Luby3074' in 2006. The seedling and line selections were performed from 2007 to 2009, and preliminary and advanced yield trials were carried out from 2010 to 2011. The regional yield trials were conducted at five locations from 2012 to 2014, and it was named as 'Pungwonmi'. This variety has cordate leaf shape, and its leaves, stems, nodes, and petioles are green. Storage root of 'Pungwonmi' has an elliptical shape, red skin, and light orange flesh. 'Pungwonmi' was moderately resistant to fusarium wilt, and resistant to root-knot nematode. Dry matter content was 31.2%, and texture of steamed storage root was intermediate. Total sugar content of raw and steamed storage roots of 'Pungwonmi' was higher than that of 'Yulmi'. ${\beta}$-carotene content of 'Pungwonmi' was 9.1 mg/100g DW. Yield of marketable storage root over 50 g of 'Pungwonmi' was 24.3 MT/ha under the early season culture, which was 46% higher than that of 'Yulmi'. The number of marketable storage roots per plant was 2.8 and the average weight of marketable storage root was 156 g under the optimal and late season culture. Marketable storage root yield of 'Pungwonmi' was 24.1 MT/ha under the optimum and late season culture, which was 26% higher than that of 'Yulmi'. (Registration No. 6428).

A New Sweetpotato Cultivar for Use of Bioethanol 'Daeyumi' (바이오에탄올용 고구마 신품종 '대유미')

  • Lee, Joon-Seol;Ahn, Young-Sup;Chung, Mi-Nam;Kim, Hag-Sin;Jeong, Kwang-Ho;Bang, Jin-Ki;Song, Yeon-Sang;Shim, Hyeong-Kwon;Han, Seon-Kyeong;Suh, Sae-Jung
    • Korean Journal of Breeding Science
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    • v.42 no.6
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    • pp.674-678
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    • 2010
  • A new sweetpotato variety, 'Daeyumi', was developed by Bioenergy Crop Research Center, National Institute of Crop Science (NICS), RDA in 2008. This variety was obtained from the cross between 'Jinhongmi' and 'Xusju 18' in 2000. The seedling and line selections were performed from 2001 to 2003, preliminary and advanced yield trials were carried out from 2004 to 2005, and the regional yield trials were conducted at six locations from 2006 to 2008. 'Daeyumi' has cordate leaf, green vine and petiole, elliptic storage root, red skin and yellow flesh color of storage root. This variety is also resistant to Fusarium wilt and nematode. The starch value was 25.9%, ethanol yield was 418 L/Ton, which was 7% higher than that of 'Yulmi' variety, and the total sugar content was 2.47 g/100g, dry weight. 'Daeyumi's initial temperature of starch gelatinization was lower, 76.2$^{\circ}C$, and the retrogradation process was earlier than 'Yulmi'. The average yield of storage root was 27.8 ton/ha in the regional yield trials, which was 36% higher than that of 'Yulmi' variety. Number of storage roots over 50 gram per plant was 3.0, and the average weight of one storage root was 152 gram. This variety can be used for the production of bioethanol and starch processing.

Changes in oligosaccharide content during the storage period of maesil cheong formulated with functional oligosaccharides (기능성 올리고당으로 제조한 매실청의 저장기간 중 올리고당 함량 변화)

  • Bae, Moon-Joo;Yoo, Sang-Ho
    • Korean Journal of Food Science and Technology
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    • v.51 no.2
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    • pp.169-175
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    • 2019
  • This study was carried out to produce the health functional food maesil cheong by replacing sucrose with isomaltooligosaccharide and fructooligosaccharide. The substitution levels of these oligosaccharides were between 10% and 100%. A 1:1 (w/w) mixture of maesil and sugar was adopted for preparing maesil cheong. The pH of maesil cheong remained unchanged (between 2.72 and 3.00) during 90-day storage period, regardless of oligosaccharide content. Citric and malic acids were identified in maesil cheong; citric acid accounted for 71-82% of the total organic acid content. Sucrose was completely liquefied in the sample after 30 days and was hydrolyzed steadily into fructose and glucose over the storage period. More than 75% of isomaltooligosaccharides remained in maesil cheong after 90 days when sucrose was completely replaced with isomaltooligosaccharide. However, fructooligosaccharides were mostly decomposed at the end of storage period. Thus, isomaltooligosaccharides may be suitable for acidic maesil cheong products to expect its health functional effect.

Antioxidant and Anti-inflammatory Activities of Water and the Fermentation Liquid of Sea Tangle (Saccharina japonica) (다시마 물 추출액과 발효액의 항산화 및 항염증 활성)

  • Jung, Kyung Im;Kim, Bo Kyung;Kang, Jeong Hyeon;Oh, Geun Hye;Kim, In Kyung;Kim, Mihyang
    • Journal of Life Science
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    • v.29 no.5
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    • pp.596-606
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    • 2019
  • The study investigated the physiochemical properties and the antioxidant and anti-inflammatory activities of the sea tangle (Saccharina japonica) in a water extract before (STWE) and after (STFL) fermentation with Lactobacillus brevis. The pH values of STWE and STFL were 6.18 and 4.16, and the sugar contents were $8.50^{\circ}Brix$ and $7.40^{\circ}Brix$, respectively. The main free amino acids of STWE and STFL were glutamic acid, aspartic acid, and alanine, and the ${\gamma}$-amino butyric acid (GABA) content was increased by fermentation. The total polyphenol contents of STWE and STFL were 498.29 and 615.77 mg gallic acid equivalent (GAE)/ml, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of STWE and STFL were markedly increased in a dose-dependent manner, and revealed about 89.89% and 96.94% activities, respectively, at 10% concentration (p<0.05). The superoxide dismutase (SOD) activities of STWE and STFL were also markedly increased in a dose-dependent manner, and the activity of STFL was significantly increased when compared with STWE (p<0.05). The anti-inflammatory activity was examined in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. STWE and STFL decreased the production of reactive oxygen species (ROS), which had levels of about 189.90% and 174.69% at 1% concentration, respectively (p<0.05). The contents of pro-inflammatory cytokines, such as tumor necrosis factor-alpha ($TNF-{\alpha}$) and interleukin-6 (IL-6), were decreased more by addition of STFL than by addition of STWE. The STWE and STFL showed high antioxidant and anti-inflammatory activity, and these activities were increased by fermentation. Therefore, sea tangle extracts can be used as functional food materials.

Effect of Thermal Method on the Activation of Brown Adipose Tissue (온열 요법이 갈색지방세포 활성화에 미치는 영향)

  • You, Yeon Wook;Lee, Chung Wun;Seon, Ahn Jeong;Lee, Dong Eun;Moon, Jong Wun;Kim, Yun Cheol;Park, So Hyeon;Kim, Tae-Sung
    • The Korean Journal of Nuclear Medicine Technology
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    • v.25 no.2
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    • pp.48-54
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    • 2021
  • Purpose In 18F-FDG PET/CT, the absorption of 18F-FDG due to the activation of Brown Adipose Tissue (BAT) greatly interferes with the discrimination of lymph node malignant metastasis. Warming the patient's body temperature before and after injection of 18F-FDG to prevent FDG absorption by BAT is a safe and non-pharmacological approach. The purpose of this study was to identify and select patients with a high potential for BAT activation in advance, and to investigate whether BAT can inhibit FDG absorption when the body temperature is raised for a short time by directly applying heat to the target patient. Materials and Methods Among the patients who underwent 18F-FDG PET/CT at the National Cancer Center from January 2020 to December 2020, 825 female patients (415 in the thermal group, 410 in the non-thermal group) under 50 years old were included. The thermal group was administered heat for 10 minutes before injection of 18F-FDG. For statistical analysis, the Z test comparing the ratios between the two groups was used, and logistic regression analysis was performed to correct for important variables (BMI, outdoor temperature, blood sugar) according to the results of the previous retrospective study. Results Among 825 patients, 19 patients with BAT activated (Thermal group: 5(1.2%), Non-thermal group: 14(3.41%)) accounted for 2.3% of the total. As a result of performing the Z test to compare the ratios between the two groups, the activation of BAT in the thermal group was significantly decreased (P=0.034). In the univariate logistic regression analysis, the activation of BAT was also decreased in the thermal group (OR: 0.34, P<0.05). In the multivariate results, BAT activation increased in patients younger than 45 years old (OR: 4.46, P<0.05) and outdoor temperature less than 13.2 degrees (OR: 9.97, P<0.05). BAT activation tended to decrease in the thermal group, but there was no significant difference (OR: 0.37, P=0.066). Conclusion We confirmed that the activation of BAT tends to decrease by 62.5% in the group subjected to the thermal method, and it will be of great help in preventing FDG absorption of BAT more effectively in the future.

Comparison of the levels of energy intake from dish and food groups by gender and age among Korean obese adults: data obtained from the 2013-2018 Korea National Health and Nutrition Examination Survey (비만 성인의 성별·연령군에 따른 총 에너지 섭취 대비 식품군·음식군 에너지 섭취비율: 2013-2018년 국민건강영양조사 자료를 활용하여)

  • Cheongmin Sohn;Woori Na;Chaeryeon Kim;Seunghee Choi;Oh Yoen Kim;Jounghee Lee;Mi Ock Yoon;Myoungsook Lee
    • Journal of Nutrition and Health
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    • v.55 no.6
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    • pp.670-683
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    • 2022
  • Purpose: To provide the primary data on dietary guidelines for the management of obesity, we analyzed the intake rate of food groups and dish groups according to obesity and age. Data were obtained from the Korea National Health and Nutrition Examination Survey (KNHANSE, 2013-2018). Methods: This study analyzed the data of 21,184 adults aged 19-64 years, obtained from the KNHANSE 2013-2018. The 24-hour recall was performed and the food groups were classified into six representative food groups (grains, meat·fish·eggs·legumes, vegetables, fruits, milk and dairy, and oil and sugar), and 'alcohol' and 'others'. The dish groups were classified into a total of twenty-four types. Results: The normal group included 9,004 subjects (42.5%), while the obese group had 12,180 subjects (57.5%). The food groups showing significant differences according to obesity were grains (p < 0.001), meat/fish/egg/legumes (p < 0.001), and vegetables (p < 0.001); similar results were obtained in both male and female. Comparing the intake rate of food groups and dish groups targeting only the obese group according to age, the food groups showing significance between the obese group and the normal group were grains (p < 0.001) and vegetables (p < 0.001), with significantly increased intake in both genders. Considering the dish groups, significant increases were determined for stews (p < 0.001), seasoned vegetables (p < 0.001), and kimchi (p < 0.001) in male, and for rice (p < 0.001), seasoned vegetables (p < 0.001), kimchi (p < 0.001), and rice cakes (p < 0.001) in female. Conclusion: The results of this study determined that the intake ratio of food and dish groups differs by age in obese adults. We believe that our results can be used as primary data for forming dietary guidelines for obese adults in the future.