• Korean Journal of Poultry Science
• /
• v.49 no.2
• /
• pp.99-108
• /
• 2022

Avian leukosis virus (ALV) is a highly contagious retrovirus that causes tumors and has resulted in great economic loss worldwide owing to its high transmission rate. Various ALV viral subgroups exist, with infections occurring via specific host receptors. The susceptibility or resistance of avian species to the ALV-A and K subgroups is determined by the host receptor, the tumor virus locus A (tva) gene, while that to ALV-B depends on another host receptor, the tumor virus locus B (tvb) gene. The resistance alleles of tva and tvb have primarily been identified in China, but none have beendetected in Korea. We analyzed the frequencies of tva and tvb genotypes in White Leghorn (WL), Korean Ogye (KO), and Korean native chicken (KNC) breeds, and assessed the resistance to ALV subgroups. In WL, both tva and tvb had various genotypes, including susceptibility and resistance alleles, whereas in KO, tva and tvb resistance alleles were dominant. In KNC, tva susceptibility and resistance alleles were mixed, whereas tvb resistance alleles were dominant. In addition, we showed that there were differences in the splicing pattern of tva transcripts and the expression level of tvb transcripts within breeds. Finally, we confirmed that ALV resistance depended on KO and KNC genotypes by in vitro infection of chicken embryonic fibroblasts with ALV. These results highlight that some KO and KNC individuals are naturally resistant to ALV subgroups A, B, and K, and will facilitate the preservation of economically superior traits through selective breeding.

• Journal of Life Science
• /
• v.33 no.3
• /
• pp.252-259
• /
• 2023

A decrease in ovarian function and sex hormone production with aging results in hormone deficiency, which causes menopause in women. Natural products have been investigated to develop estrogen-like substances to improve menopausal status in women. This study was performed to evaluate the efficacy of Gastrodia elata Blume extract (TVB-1000) in ovariectomized rats. After a recovery period of 7 days, the TVB-1000 treatment group was orally administered at 16, 40, and 100 mg/kg for 12 weeks. In the OVX-positive control group, 17β-estradiol was injected subcutaneously into the dorsal region of rats at a dose of 10 ㎍/kg. Results show that TG and LDL-C, which are cardiovascular disease markers, were significantly decreased in all concentrations of TVB-1000 administration in the treatment group, and the LDL-C/HDL-C ratio significantly decreased in the medium and high TVB-1000 concentrations of the treatment group. In addition, in the high concentration TVB-1000 treatment group, the weight of abdominal fat decreased with statistical significance. The low-dose and medium-dose administration groups showed statistical significance and the expression level of their ER-α increased, but ER-β did not show a significant change. The above experiment shows that owing to the estrogen-like effect of TVB-1000, it can be useful as a functional food material to prevent cardiovascular disease, which is one of the menopausal symptoms.

• Journal of the Korean Society of Tobacco Science
• /
• v.17 no.2
• /
• pp.177-183
• /
• 1995

This study was conducted to develop the most precise NIR(near infrared spectrometric) calibration for rapid determination of chemical composition in ground samples of toasted burley tobacco using stepwise, stepup, principal component regression(PCR), partial least square(PLS) and modified partial least square(MPLS) calibration method. The number of wavelength(W) selected by stepup multiple linear regression using: second derivative spectra was as follows: total sugar(TS)-4 W, nicotine-9 W, total nitrogen(TN)-2 W, ash-8 W, total volatile base(TVB)-5 W, chlorine4 W, L of color-6 W, a of color-6 W and b of color-7 W. Comparing the calibration equations followed by each chemical components, the most precise calibration equation was MPLS for 75, a and b of color, PLS for nicotine, ash, TVB, chlorine and L of color and stepup for TN. The standard error of calibration(SEC) and standard error of performance(SEP) between result of near infrared analysis and standard laboratory analysis were 0.18, 0.40% for 75, 0.06, 0.08% for nicotine, 0.18, 0.16% for TN, 0.33, 0.46% for ash, 0.04, 0.03% for TVB, 0.08, 0.06% for chlorine, 0.54, 0.58 for L of color, 0.22, 0.22 for a of color and 0.27, 0.27 for b of color, respectively. The SEC and SEP of ash and TVB were within allowable error of standard laboratory analysis, nicotine, TN and chlorine were 1.2-2.0 times and 75 were 2.1-4.0 times larger than allowable error of standard laboratory analysis. The ratio of SEC and SEP to mean were 1.5, 1.6% for L of color, 3.7, 3.8% for a of color and 1.8, 1.8% for b of color, respectively. Key words : burley tobacco chemistry, near infrared spectroscopy.

• Food Science and Biotechnology
• /
• v.14 no.5
• /
• pp.645-650
• /
• 2005

To reduce ammonia-like odor in chondroitin sulfate, longnose skate (Rasa rhina) cartilage was processed by washing, autoclaving, and alkali pretreatments. Content of total volatile basic nitrogen (TVB-N), index of ammonia-like odor, of raw skate cartilage without pretreatment was 254 mg/100 g, whereas those of skate cartilage pretreated with washing and autoclaving increased to 630 and 636 mg/100 g, respectively. TVB-N of skate cartilage pretreated with sodium hydroxide sharply decreased to 15 mg/l00 g at optimal condition of 0.12 M and 3.6 volume of NaOH, as determined by surface response methodology of central composite design for optimization. Alkali pretreatment resulted in 97.6% deodorizing. Washing and autoclaving pretreatments had almost no effect on the yield of chondroitin sulfate (approximately 30%), whereas decreased to 16.0% after alkali pretreatment, showing chondroitin sulfate of skate cartilage as chondroitin sulfate C.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.8
• /
• pp.1337-1342
• /
• 2004

To improve the quality of Gulbi, 10% garlic juice (GJ), 10% onion juice (OJ), and 10% garlic and onion juice mixture (GOJ) were added to the brine solution as a wet-salting method. The changes of total volatile basic nitrogen (TVB-N) and trimethyl amine (TMA) production, thiobarbituric acid reactive substance (TBARS) value, and total microbial numbers in Gulbi were analyzed during storage at room temperature for 12 days. The group treated with 10% GOJ showed the lowest values of 88.2 mg/l00 g in TVB-N, 14.13 mg/l00 g in TMA, and 3.1 $\mu$mol/kg in TBARS. The fatty acid profile of Gulbi was analyzed on 5, 15, and 30 days to investigate the effect of GOJ treatment. The group treated with GOJ showed higher C22:6 (9.91%) and C20:5 (4.25%) contents than control (7.37% and 3.71%, respectively), but had lower C18:1 (24.44%) content. The saturated fatty acid content in Gulbi was 32∼35% and the C16:0 (21∼23%) was predominant in it. Oleic acid was major unsaturated fatty acid in Gulbi. The contents of polyunsaturated fatty acids (C18:3, C20:5, C22:6) were decreased after 30 days but increased the saturated fatty acid (C16:0) and monoenes (C16:1 and C18:1). The Gulbi treated with GOJ by brine salting method showed higher DHA and EPA (9.91% and 4.25%, respectively) contents than the control group.

• Journal of the Korean Home Economics Association
• /
• v.19 no.1
• /
• pp.39-45
• /
• 1981

The fishes that are mostly used in our homes such as Pacific Mackeral, hair Tail and Alaska Pollack were devided into Freezing group, Refrigerating group and Room temperature group according to storage temperature. TVB-N, TMA-N, TMA-O and pp.H. were measured in natural state, after water washing and 3% NaCl-water washing. The results are as follows: 1. Regardless of the kinds of fishes, TVB-N in room temperature showed that rottenness first appeared after 5~8 hours in raw state, 6~12 hours in water washing, and 8~12 hours in 3% NaCl-water washing. 2. Regardless of freezing and refrigeration, Pacific Mackeral became rotten after 14 days in raw state, 14~17 days in water washing and 17 days in 3% NaCl water washing. Alaska Pollack and Hair Tail showed rottenness after 8 days in raw state, 11 days in water and 3% NaCl water washing. 3. Even in hot summer days, freshness could be preserved for 10 days if fishes were freezed ($-20^{\circ}C$) or refrigerated (4~$8^{\circ}C$) after bowel excluded, washed in NaCl water and enveloped in poly-ethylene bag.

• Food Science of Animal Resources
• /
• v.36 no.1
• /
• pp.114-121
• /
• 2016

This study was performed to improve the techniques used for tenderizing red meat as elderly food. Beef meat was immersed in liposome encapsulated enzyme solution and the effect of protease encapsulation on the beef properties was analyzed. The protease encapsulation properties were analyzed according to the size distribution and enzymatic activity. After enzyme reaction on the beef, the chemical properties of the meat such as pH, water holding capacity, shear rate, lipid oxidation and total volatile basic nitrogen (TVB-N) were analyzed. The pH of the beef increased during the reaction and coating protease (CP) was higher than non-coating protease (NCP). Total color differences were increased remarkably after 36 h and generally, the difference in CP was relatively lower than in NCP. WHC was significantly decreased within 24 h, and no effect from the protease coating was observed. Protease activity was significantly increased within 48 h and no differences in the enzyme coating were observed. The TVB-N value of NCP was increased within 24 h while CP was sustained for up to 36 h. The TVB-N value of protease treated meat increased after 36 h and no effect from the protease coating was detected. Consequently, liposome encapsulated protease was found to have similar properties as non-coated protease. Application of liposome seems to be an interesting option for injecting various functional materials without changing the properties of meat.

• Food Science of Animal Resources
• /
• v.41 no.4
• /
• pp.701-714
• /
• 2021

In this study, the microbial community succession and the protein hydrolysis of donkey meat during refrigerated (4℃) storage were investigated. 16S rDNA sequencing method was used to analyze the bacteria community structure and succession in the level of genome. Meanwhile, the volatile base nitrogen (TVB-N) was measured to evaluate the degradation level of protein. After sorting out the sequencing results, 1,274,604 clean data were obtained, which were clustered into 2,064 into operational taxonomic units (OTUs), annotated to 32 phyla and 527 genus. With the prolonging of storage time, the composition of microorganism changed greatly. At the same time, the diversity and richness of microorganism decreased and then increased. During the whole storage period, Proteobacteria was the dominant phyla, and the Photobacterium, Pseudompnas, and Acinetobacter were the dominant genus. According to correlation analysis, it was found that the abundance of these dominant bacteria was significantly positively correlated with the variation of TVB-N. And Pseudomonas might play an important role in the production of TVB-N during refrigerated storage of donkey meat. The predicted metabolic pathways, based on PICRUSt analysis, indicated that amino metabolism in refrigerated donkey meat was the main metabolic pathways. This study provides insight into the process involved in refrigerated donkey meat spoilage, which provides a foundation for the development of antibacterial preservative for donkey meat.

• Asian-Australasian Journal of Animal Sciences
• /
• v.23 no.7
• /
• pp.960-964
• /
• 2010

Water-cooked salted ducks were tray-packaged and stored under refrigeration ($4{\pm}1^{\circ}C$) in order to evaluate the quality changes during storage. pH, total volatile basic nitrogen (TVB-N), sensory and microbiological analysis were determined at 0, 2, 4, 6, 8, 9 and 10 days of storage. pH value and TVB-N (mg N/100 g) varied from $6.47{\pm}0.16$ to $6.69{\pm}0.10$ and from $5.90{\pm}0.93$ to $13.42{\pm}2.46$, respectively. Sensory results indicated that ducks were unacceptable at the 10th day of storage. The predominant spoilage bacteria at the end of the shelf-life were Brochothrix thermosphacta, lactic acid bacteria (LAB) and minor components were Enterobacteriaceae, members of Micrococci, yeasts and moulds. Pseudomonads were also detected. Both total bacteria and the various spoilage ones, overall, increased from the initial sampling to the final day.

• Nuclear Engineering and Technology
• /
• v.1 no.1
• /
• pp.17-22
• /
• 1969

English sole (Parophrvs vetulus) fillets packaged in polymylar bags were irradiated at 500 Krad, using a Cobalt-60 irradiator and the accumulation of spoilage indices substances and bacterial growth in the irradiated and unirradiated samples were measured during 36 days of storage at 0-2$^{\circ}C$. A casein agar plate technique was developed for a direct enumeration of proteolytic bacterial population, thus enabling the determination of relative proportion of proteolytic bacteria in the total microflora at each storage interval. Irradiation at 500 Krad resulted in a ten fold reduction of microflora and throughout the storage period the level of microflora lagged behind that of the unirradiated, by as much as one thousand fold. This was accompanied by a remarkable suppression of TVB and TMA accumulation in the irradiated, never reaching a spoliage level. Proteolytic bacterial population also was reduced to below one per cent of the total viable count and remained so throughout the storage period, while proteolytic bacteria in the unirradiated increased proportionately with the storage, comprising 85.5% of the total microflora by the twenty-second day. This selective removal of proteolytic bacteria must account for the reduced rate of proteolysis occurred in the irradiated during the storage.