• 한국식품조리과학회지
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• 제24권6호
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• pp.899-904
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• 2008

Dasik is a type of Korean traditional confectionery that is kneaded with various grains, nuts or herb flour and honey and then pressed with a decorative press. Soybeans are a rich in protein, lipids, dietary fiber, minerals and fat soluble vitamins. Spirulina is a functional food that contains protein, lipids, carbohydrates, minerals, vitamins, dietary fiber and pigments. In this study, soybean Dasik containing spirulina was developed in an attempt to provide an easy method of incorporating spirulina into daily dietary life. In addition, we evaluated the quality characteristics of the soybean Dasik with spirulina that was developed here. Specifically, 0, 10, 20 and 30% spirulina was added to the soybean powder that was used to prepare soybean Dasik. Soybean Dasik that contained 30% spirulina had a higher moisture content and lower hardness when compared to other groups. In addition, the L, a and b value decreased as the level of spirulina increased. Furthermore, the antioxidant activity of soybean Dasik increased according to the increase in the addition of spirulina. Specifically, the $IC_{50}$ values of the DPPH and hydroxyl radical scavenging activity of the control group were 76.6 mg/mL and 100.7 mg/mL, respectively, whereas these values were 26.3 mg/mL and 32.9 mg/mL, respectively, in Soybean Dasik that contained 30% spirulina. When a sensory evaluation was conducted, the overall preference decreased as the level of added spirulina increased. When the buying intension was evaluated, the control group had the highest score (7.8), followed by that of the Dasik that contained 20% spirulina (7.2) The buying intention was lowest for the Dasik that contained 30% spirulina. In conclusion, Soybean Dasik that contained up to 20% spirulina would be maketable.

• Journal of Nutrition and Health
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• 제18권2호
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• pp.139-146
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• 1985

본 연구는 대두발효식품인 메주나 Tempeh를 식이로서 쥐에서 섭취시킨 후 대두의 발효가 단백질과 무기질의(Ca, Fe, Zn) 생체 이용율에 미치는 영향을 보고저 하였다. 분리대두단백질 삶은콩, 메주 그리고 Tempeh를 단백질 급원으로 하는 식이를 횐 쥐에게 섭취하게 한 후 그에 따른 단백질 효율과 단백질 보유율, 그리고 무기질들의 생체 이용율을 조사하였다. 이상의 실험결과를 요약하면 다음과 같다. 1 ) Casein의 PER을 2.5로 환산한 값을 기준으로 한 C-PER은 ISP군(郡), 삶은콩군(郡), 메주군(郡), Tempeh군(郡)이 각각 1.82, 1.98, 2.11, 2.36이었으며 식이에 따라 유의적인 차이가 없었다(P<0.05). 2) 단백질 보유율은 casein군(郡), ISP군(郡), 삶은콩군(郡),메주군(郡), 그리고 Tempeh군(郡)이 각각 44.44%, 51.83%, 47.67%, 50.90% 그리고 45.97%이었고 식이에 따라 유의적인 차이가 없었다(P<0.005). 3) Ca의 체내 보유율은 caseim군(郡) ISP군(郡), 삶은콩군(郡), 메주군(郡) 그리고 Tempeh군(郡)이 각각 62.26%, 59.22%, 61.59%, 55.78% 그리고 67.09%이었으며 식이에 따른 유의적인 차이가 없었다(P<0.05). Fe의 체내 보유율은 casein군(郡), ISP군(郡), 삶은콩군(郡), 메주군(郡) 그리고 Tempeh군(郡)에서 각각 23.80%, 50.66%, 74.46%, 45.24% 그리고 56.14%이었다. 즉 이들은 식이에 따라 유의적인 차이가 있는 것으로 나타났는데, ISP군(郡)과 삶은콩군(郡), 삶은콩군(君)과 메주군(郡), 삶은콩군(郡)과 Tempeh군(郡) 사이에서 유의적인 차이가 있는 것으로 나타났다(P<0.005). Zn의 체내 보유율은 casein군(郡), ISP군(郡), 삶은콩군(郡), 메주군(郡) 그리고 Tempeh군(郡)에서 각각 58.66%, negative, 58.24%, 56.97%, 68.48%로서 이들은 식이에 따라 유의적인 차이가 있는 것으로 나타났다(P<0.05). 즉 ISP군(郡)과 삶은콩군(郡), 삶은콩군(君)과 메주군(郡), 삶은콩군(郡)과 Tempeh군(郡) 사이에서는 Zn보유량에 유의적인 차이가 있었다. 4) 골격에서 무기질 함량을 비교해 본 결과 Casein군(郡), ISP군(郡), 삶은콩군(郡), 메주군(郡) 그리고 Tempeh군(郡)에서는 각 Ca, Fe, Zn별로 유의적인 차이가 나타나지 않았다. 이 실험에서 나타낸 바와 같이 발효에 의해 PER이나 단백질 보유율은 크게 영향을 받지 않았으나 미량원소인 Zn의 이용율은 발효에 의해 체내 이용도가 높아질 수 있음이 나타났다.

• Journal of Microbiology and Biotechnology
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• 제26권10호
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• pp.1687-1695
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• 2016

Ochratoxin A (OTA), a mycotoxin, contaminates agricultural products and poses a serious threat to public health worldwide. Microbiological methods are known to be a promising approach for OTA biodegradation because physical and chemical methods have practical limitations. In the present study, a total of 130 fungal isolates obtained from 65 traditional Korean meju (a fermented starter for fermentation of soybeans) samples were examined for OTA-biodegradation activity using thin-layer chromatography. Two fungal isolates were selected for OTA-biodegradation activity and were identified as Aspergillus tubingensis M036 and M074 through sequence analysis of the beta-tubulin gene. After culturing both A. tubingensis isolates in Soytone-Czapek medium containing OTA (40 ng/ml), OTA-biodegradation activity was analyzed using high-performance liquid chromatography (HPLC). Both A. tubingensis strains degraded OTA by more than 95.0% after 14 days, and the HPLC analysis showed that the OTA biodegradation by the A. tubingensis strains led to the production of ochratoxin α, which is much less toxic than OTA. Moreover, crude enzymes from the cultures of A. tubingensis M036 and M074 led to OTA biodegradation of 97.5% and 91.3% at pH 5, and 80.3% and 75.3% at pH 7, respectively, in a buffer solution containing OTA (40 ng/ml) after 24 h. In addition, the OTA-biodegrading fungi did not exhibit OTA production activity. Our data suggest that A. tubingensis isolates and their enzymes have the potential for practical application to reduce levels of OTA in food and feed.

• Nutrition Research and Practice
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• 제4권1호
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• pp.23-29
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• 2010

Poly-gamma-glutamic acid ($\gamma$-PGA) is a mucilaginous and biodegradable compound produced by Bacillus subtilis from fermented soybeans, and is found in the traditional Korean soy product, cheongkukjang. This study was carried out to evaluate the effects of $\gamma$-PGA from a food source on the concentration of the neurotransmitter GABA and its metabolic precursor glutamate in diet-induced obese rats. Eight-week old male Sprague-Dawley rats (n=60) were used. The rats were divided into two groups and obesity was induced by providing either a 10% control fat or 45% high fat diet for 5 weeks. The rats were then blocked into 6 groups and supplemented with a 0.1% $\gamma$-PGA diet for 4 weeks. After sacrifice, brain and serum GABA and glutamate concentrations were analyzed by high performance liquid chromatography with fluorometric detection. The rats fed the high fat diet had significantly increased body weights. $\gamma$-PGA supplementation significantly increased serum concentrations of glutamate and GABA in the control fat diet groups while this effect was not found in the high fat groups. In the brain, glutamate concentrations were significantly higher in the $\gamma$-PGA supplemented groups both in rats fed the normal and high fat diets than in the no $\gamma$-PGA controls. GABA concentrations showed the same tendency. The results indicated that $\gamma$-PGA intake increased GABA concentrations in the serum and brain. However, the effects were not shown in obese rats.

• Preventive Nutrition and Food Science
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• 제13권2호
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• pp.77-83
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• 2008

To further the goal of isolating Bacillus sp. from commercial chungkukjang (CKJ) for a development of a probiotic dietary adjunct using soymilk or milk, antioxidant activity of CKJ purchased from the Sunchang Traditional Village in Chunbook province was examined. Six CKJ samples were evaluated and 3 were selected based on the results of the physicochemical analysis and sensory evaluation for further antioxidant study. $IC_{50}$ for DPPH scavenging activity of methanol extracts of CKJ ranged from 238.1 to 345.7 ${\mu}g/mL$. CKJ exhibited over 80% scavenging of ${\cdot}OH$ and ONOO- at concentrations of 100 ${\mu}g/mL$ and 250 ${\mu}g/mL$, respectively. $O_2^-$ and NO scavenging activities of three CKJ were increased in a dose dependent manner with the concentration tested from 100 to 1000 ${\mu}g/mL$. In this study, the methanol extract of CKJ exhibited a great reduction capability and powerful free radical scavenging activity, especially against OH. and ONOO-, which are the most toxic radicals responsible for oxidative damage in the body. However, radical scavenging effects of CKJ on DPPH, $O_2^-$, and nitrite radical were rather moderate. In conclusion, CKJ may reduce the oxidative stress in the body by scavenging the free radicals.

• Applied Biological Chemistry
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• 제43권3호
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• pp.207-212
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• 2000

국내 외산 나물콩 품종별 콩나물의 물리화학적 및 관능적 특성을 비교하였다. 백립중은 국내산이 캐나다산보다 월등히 켰으며, 장려품종이 재래품종에 비해 높게 나타났다. 또한 각 품종별 생장 수율은 백립중의 순서와 일치하였다. 수분흡수율은 초기 6시간까지 수분흡수가 급격히 일어나 종자 중량의 약 2.2배에 달하였으며 이후에는 거의 변화가 없었다. 아미노산 조성은 모든 품종에서 16종의 아미노산이 관찰되었으며, Asp, Glu, Lys 및 Arg의 함량이 총 아미노산의 50% 이상을 차지하였다. 지방산 조성은 품종에 따른 차이가 나타나지 않았으며 모든 품종에서 linoleic acid의 함량이 가장 높게 나타났다 무기질은 모든 품종에서 K와 P의 함량이 높고 Fe와 Zn의 함량이 낮게 나타났다 재배직후 배축의 압착강도는 은하가 가장 크고 준저리가 가장 작은 것으로, 자엽의 압착강도는 단엽이 가장 크고 캐나다산이 가장 작은 것으로 나타났다. 삶은 콩나물과 물에 대해 정량묘사분석한 결과 자엽의 노란정도, 자엽의 크기 등 6가지 특성에서 유의적인 차이를 나타내었다.

• The Plant Pathology Journal
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• 제37권2호
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• pp.162-172
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• 2021

Soybean mosaic virus (SMV) is the predominant viral pathogen that affects the yield and quality of soybean. The natural host range for SMV is very narrow, and generally limited to Leguminosae. However, we found that SMV can naturally infect Pinellia ternata and Atractylodes macrocephala. In order to clarify the molecular mechanisms underlying the cross-family infection of SMV, we used double-stranded RNA extraction, rapid amplification of cDNA ends polymerase chain reaction and Gibson assembly techniques to carry out SMV full-length genome amplification from susceptible soybeans and constructed an infectious cDNA clone for SMV. The genome of the SMV Shanxi isolate (SMV-SX) consists of 9,587 nt and encodes a polyprotein consisting of 3,067 aa. SMV-SX and SMV-XFQ008 had the highest nucleotide and amino acid sequence identities of 97.03% and 98.50%, respectively. A phylogenetic tree indicated that SMV-SX and SMV-XFQ018 were clustered together, sharing the closest relationship. We then constructed a pSMV-SX infectious cDNA clone by Gibson assembly technology and used this clone to inoculate soybean and Ailanthus altissima; the symptoms of these hosts were similar to those caused by the virus isolated from natural infected plant tissue. This method of construction not only makes up for the time-consuming and laborious defect of traditional methods used to construct infectious cDNA clones, but also avoids the toxicity of the Potyvirus special sequence to Escherichia coli, thus providing a useful cloning strategy for the construction of infectious cDNA clones for other viruses and laying down a foundation for the further investigation of SMV cross-family infection mechanisms.

• Fisheries and Aquatic Sciences
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• 제26권6호
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• pp.367-379
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• 2023

The rapid expansion of shrimp production requires a huge amount of protein sources from soybeans and wild-caught fishmeal; both are becoming a shortage. Meanwhile, catfish production and processing is a giant industry in Vietnam, which produce hundred thousand tonnes of protein- and lipid-rich by-products, annually. Using catfish by-products to gradually replace the traditional protein sources in shrimp aquaculture may bring triple benefits: 1) reducing pressure on wild fish exploitation for fishmeal, 2) reducing the environmental impacts of catfish by-products, and 3) increasing the value and sustainability of aquaculture production. In this study, we used catfish by-products to produce fish protein hydrolysate (FPH) and nano-hydroxyapatite (HA) as additives in feed for Pacific white shrimp (Litopenaeus vannamei). The supplement mixture of FPH and HA was added into the commercial diet (Charoen Pokphand Group [CP], 38% protein, and 6.5% lipid) to reach 38%, 38.5%, 40%, 43%, and 44% of the crude protein content. The survival and growth of shrimps were weekly assessed to day 55. The results showed that the shrimp growth was highest at 43% crude protein content in the feed as indicated by an increase of 124% and 112% in shrimp weight and length, respectively, compared to the commercial reference diet. No negative effects of adding the mixture of FPH and HA on the water quality were observed. Vibrio density was lower than 6.5 × 10³ CFU/mL, which is the lowest Vibrio density negatively affecting the shrimp growth and development. These findings indicate that the mixture of FPH and HA are promising additive components in feed for post-larval shrimp L. vannamei diets.

• 한국식품영양학회지
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• 제28권5호
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• pp.835-848
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• 2015

즙장은 중국의 조리서에 수록되지 않은 순수 우리나라 속성장으로 많은 종류가 있었으나, 보존성 문제로 대부분 맥이 끊겨서 전해지지 않기 때문에 조선시대 및 1950년 이전 조리서의 즙장을 조사하여 밝혔다. 그 중 가지와 오이 등의 채소를 넣는 즙장은 34 가지, 넣지 않는 즙장은 9가지였다. 즙장의 주재료는 콩과 밀기울이며, 보리, 메밀도 쓰였다. 즙장메주는 빨리 뜨게 하기 위하여 일반메주보다 작게 만들었는데, 작은 알 형태가 가장 많고, 납작하거나 둥근 칼자루 형태도 있다. 즙장은 메주가루를 소금과 물로 이겨서 담그는 것이 가장 많다. 함께 쓰는 것으로는 누룩가루, 밀기울, 밀가루, 술, 말장, 간장, 엿기름, 탁주 등이 있다. 즙장메주는 용기에 넣어서 띄우는 것도 있고, 넣지 않고 띄우는 것도 있는데, 용기는 섬과 둥구미가 가장 많고, 버드나무그릇, 치룽, 독도 사용하며, 즙장메주의 깔개 및 덮개는 닥나무 잎을 가장 많이 사용하고, 그 외에 짚, 북나무잎, 뽕잎, 가랑잎, 솔잎, 콩잎도 사용한다. 즙장은 다른 장과 달리 말똥, 두엄, 풀더미에 묻혀서 이들이 썩으면서 내는 $60{\sim}65^{\circ}C$의 열로 가열하여 숙성시킨다. 즙장은 맥이 끊기거나 쩜장, 지례장, 무장, 빠금장, 막장, 집장, 토장 등의 형태로도 변하였다. 이들 장은 즙장에서 사용하지 않는 쌀, 엿기름, 고춧가루 등을 사용하고 있는 점에서 다르다.

• Mycobiology
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• 제43권3호
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• pp.258-265
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• 2015

The fungi on Meju are known to play an important role as degrader of macromolecule of soybeans. In order to elucidate the origin of fungi on traditional Meju, mycobiota of the air both inside and outside traditional Meju fermentation rooms was examined. From 11 samples of air collected from inside and outside of 7 Meju fermentation rooms, 37 genera and 90 species of fungi were identified. In outside air of the fermentation room, Cladosporium sp. and Cladosporium cladosporioides were the dominant species, followed by Cladosporium tenuissimum, Eurotium sp., Phoma sp., Sistotrema brinkmannii, Alternaria sp., Aspergillus fumigatus, Schizophyllum commune, and Penicillium glabrum. In inside air of the fermentation room, Cladosporium sp., Aspergillus oryzae, Penicillium chrysogenum, Asp. nidulans, Aspergillus sp., Cla. cladosporioides, Eurotium sp., Penicillium sp., Cla. tenuissimum, Asp. niger, Eur. herbariorum, Asp. sydowii, and Eur. repens were collected with high frequency. The concentrations of the genera Aspergillus, Eurotium, and Penicillium were significantly higher in inside air than outside air. From this result and those of previous reports, the origin of fungi present on Meju was inferred. Of the dominant fungal species present on Meju, Lichtheimia ramosa, Mucor circinelloides, Mucor racemosus, and Scopulariopsis brevicaulis are thought to be originated from outside air, because these species are not or are rarely isolated from rice straw and soybean; however, they were detected outside air of fermentation room and are species commonly found in indoor environments. However, Asp. oryzae, Pen. polonicum, Eur. repens, Pen. solitum, and Eur. chevalieri, which are frequently found on Meju, are common in rice straw and could be transferred from rice straw to Meju. The fungi grow and produce abundant spores during Meju fermentation, and after the spores accumulate in the air of fermentation room, they could influence mycobiota of Meju fermentation in the following year. This could explain why concentrations of the genera Aspergillus, Eurotium, and Penicillium are much higher inside than outside of the fermentation rooms.