• Title/Summary/Keyword: Lysine

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Comparison of Physicochemical and Sensory Properties of Branded Pork by Feeding Probiotics and Crossbred between Korean Native and Wild Pigs (생균제 급여와 재래돼지와 멧돼지의 교배에 의해 브랜드화 된 돈육의 물리화학적 및 관능적 특성 비교)

  • Jin, S.K.;Kim, I.S.;Kim, S.J.;Jeong, K.J.;Ko, B.S.;Nam, Y.W.;Moon, Sung-Sil
    • Journal of Animal Science and Technology
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    • v.49 no.1
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    • pp.99-108
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    • 2007
  • This study was carried out to investigate the physicochemical and sensory properties of branded pork by feeding probiotics and crossbred between Korean native and wild pigs. Crude protein contents showed in order of Brand A>Brand B>control (P<0.05), while crude fat contents showed Brand A to be lower (P<0.05) than control and Brand B. The pH of Brand B was significantly higher (P<0.05) than control and Brand A. Cooking loss (%) showed Brand A to be lower (P<0.05) than control, but there was not different between Brand A and Brand B. Lightness value showed Brand B to be lower (P<0.05) than control and Brand A. Brand A had the highest (P<0.05) springiness value. For fatty acid profile among branded pork loins, the saturated fatty acid (SFA) content was highest (P<0.05) for Brand A, but lowest (P<0.05) for Brand B. Brand B had the highest (P<0.05) unsaturated fatty acid (USFA) and essential fatty acid (EFA), USFA : SFA ratio, EFA : SFA ratio, and EFA : USFA ratio. Essential amino acid contents of Brand B was higher (P<0.05) than control and Brand A.

Isolation of Synthetic Detergent Decomposing Microorganisms in Wastewater and Synthetic Detergent Decomposition Characterization of the Microorganisms (폐하수중 합성세제분해균의 분리(分離) 및 합성세제 (ABS) 분해특성(分解特性))

  • Lee, Hong-Jae;Heo, Jong-Soo;Cho, Ju-Sik;Han, Mun-Gyu;Choi, Jeong-Ho;Lee, Chun-Hee
    • Korean Journal of Environmental Agriculture
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    • v.12 no.2
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    • pp.144-152
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    • 1993
  • A bacterium which degrades efficiently synthetic detergents was isolated from the polluted waters, activated sludge of wastewater treatment plants or polluted soil. This bacterium showed considerably higher growth rate in the agar plate containing $2,000{\mu}g/ml$ of synthetic detergents than any other isolated strains, was identified as a Pseudomonas fluorescens or strains similar to it. The strain was named as a Pseudomonas fluorescens S1. Optimum pH and temperature for the growth of the Pseudomonas fluorescens S1 were pH 7.0 and $30^{\circ}C$, respectively. The strain was resistant to streptomycin and gentamycin, but sensitive to kanamycin. The strain was greatly resistant to zinc chloride, lead nitrate and copper sulfate, but unable to grow in the presence of relatively low concentrations of mercury chloride and silver nitrate. This strain utilized benzene, catechol, cyclohexane and xylene as a sole carbon source. The strain was well grown in the medium containing ABS 10,000${\mu}g$/ml. Degradation of ABS was 55% and 60% at 20${\mu}g$/ml and 100${\mu}g$/ml of ABS, respectively. Benzene ring was degraded 45% in 100${\mu}g$/ml of ABS. During the incubation of the strain in the medium containing ABS 100${\mu}g$/ml and COD 10,000${\mu}g$/ml for 4 days, degradation of ABS and COD were reduced to 40${\mu}g$/ml and 3,200${\mu}g$/ml, respectively. Total amino acid content of the Pseudomonas fluorescens S1 grown with 1,000${\mu}g$/ml of ABS was 115mg/g cell, whereas its content was decreased in the bacterium grown without synthetic detergent by 9.4%.

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Effects of Estradiol and Pituitary Hormones on in vitro Vitellogenin Synthesis in the Eel, Anguilla japonica (뱀장어의 in vitro Vitellogenin 합성에 대한 Estradiol과 뇌하수체 호르몬의 영향)

  • KWON Hyuk-Chu
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.30 no.2
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    • pp.282-290
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    • 1997
  • Hepatocytes of Anguilla japonica have been prepared using a collagenase perfusion technique. The isolated cells attached efficiently to fibronectin-coated culture dishes and subsequently formed monolayers in serum-free medium. These cultures maintained in appropriate medium at least for 10 days with minimal cell loss. The effects of estradiol and pituitary hormones on vitellogenin (Vg) synthesis were examined in primary hepatocyte culture of the immature eels. In fish, as in other oviparous vertebrates, estrogen is a major inducer of Vg synthesis. However, $estradiol-17\beta(E_2)$ alone was insufficient to induce Vg synthesis in cultures of eel hepatocytes. Combination of $E_2$ with growth hormone (GH) and/or prolactin (PRL) markedly stimulated Vg synthesis. Even in cultures exposed to $E_2$ or precultured without hormones for 8 days, $E_2$ alone could not fully induce Vg synthesis. The synthesis of Vg was dramatically increased when hepatocytes were cultured in medium supplemented with $E_{2}+GH+PRL$ for 6 days. At this point, even though GH and/or PRL were eliminated from the medium, Vg synthesis was not influenced by these factors during culture of further 3 days. These results indicate that pituitary hormones, in particular GH and PRL, play important roles in the regulation of Vg synthesis in primary cultures of eel hepatocytes.

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Studies on the Food Components of Triploid Carp Muscle 1. The Taste Compounds of Triploid Carp Muscle (3배체잉어 근육의 식품성분에 관한 연구 1. 3배체잉어 근육의 정미성분)

  • LEE Eung-Ho;CHUNG Bu-Gil;KIM Jin-Soo;AHN Chang-Bum;OH Kwang-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.22 no.3
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    • pp.154-160
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    • 1989
  • To obtain basic data on food components of triploid fish, we undertook the analysis of free amino acid, nucleotide, total creatinine, betaine, trimethylamine oxide(TMAO) and their related compounds in diploid and triploid carps(Cyprinus carpio). The contents of total free amino acid and its related compounds in belly and dorsal muscles of triploid carp were 346.1mg/100g and 333.4mg/100g. Histidine occupied $45.1\%\;and\;46.9\%$ in belly and dorsal muscles, and followed by taurine, lysine and glycine in order. As for the compositions of nucleotide and its related compounds in those muscles of triploid carp, IMP were revealed $73.9\%\;and\;65.8\%$ of total nucleotide and its related compounds. The major component of the other organic base in those muscles of triploid carp was total creatinine, but betaine and TMAO were poor. The contents of taste compounds such as free amino acid, nucleotide, total creatinine, betaine, TMAO and their related compounds were less in triploid carp than in diploid carp of nonspawning season, while were more in triploid carp than in diploid carp of spawning season. Total amino acid contents were more in diploid carp of nonspawning season than in triploid carp, but mineral contents were more in triploid carp than in diploid carp of spawning season. Therefore, it is believed that triploid carp is very worthy for a tasty and nutritional food source.

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Studies on Distribution, Characterization and Detoxification of Shellfish in Korea 1. A Study on the Distribution of Paralytic Shellfish Poison (한국산 주요패류에 대한 독의 분포, 특성 및 제독에 관한 연구 1. 마비성패류독의 분포에 관하여)

  • DONG Dong-Suck;SHIN Il-Shik;CHO Hak-Rae;KIM Ji-Hoe;PYEUN Jae-Hyeung;PARK Young-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.21 no.2
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    • pp.113-126
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    • 1988
  • Paralytic shellfish poison(PSP) accmulate in shellfish as a result of feeding toxic dinoflagellates. The shellfish do not seem to be harmed by the toxins, but become toxic to humans and other animals that feed on them. The purpose of this study was to investigate the distribution and changes of PSP by species of shellfish, collected area and collected month. Also, the correlation between PSP and toxic dinoflagellate, Protogonyaulax tamarensis, was investigated. Five hundred and six samples of 13 kinds of shellfish for PSP bioassay were collected at the shellfish growing area of Pusan, Masan, Chungmu, $Samch\check{o}npo, Y\check{o}su, Mokpo and Daech\check{o}n$ located in South Korea during the study period from May, 1985 to Octcber, 1987. Most of the samples submitted were free from PSP except sea mussel, short - necked clam and ark shell. Among the intoxicated samples, PSP was most often detected in sea mussel. PSP was detected mainly in spring$(February\~May)$ in the southern coast of Korea. In case of Pusan, exceptionally, toxic sea mussel have been found even June and July in 1987. The toxicity score of toxic shellfishes examined was ranged from 23.44 to $150.26{\mu}g/100g$ of edible meat and toxicity of sea mussel was higher than other toxic shellfishes. By the study of anatomical distribution of PSP in sea mussel collected at Masan in Febuary and March, 1986, the toxin accumulated in digestive gland was about $70\%$ of all. There was no significant correlation between toxicity of sea mussel and cell numbers of P. tamarensis that one of the causitive organism of PSP during the studying period in Masan area. There was almost no difference in toxicity of sea mussel by water depth of collection, but toxicity of surface shellfish was a little higher than those of 3.5, and 7.0m depth.

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Processing and Characteristics of Canned Kwamaegi 3. Processing and Characteristics of Canned Kwamaegi using tomato paste sauce (과메기통조림의 제조 및 특성 3. 토마토페이스트소스첨가 과메기통조림의 제조 및 특성)

  • Park, Tae-Ho;Kwon, Soon-Jae;Lee, In-Seok;Lee, Jae-Dong;Yoon, Moon-Joo;Back, Kwang-Ho;Noe, Yu-Ni;Kong, Cheung-Sik;Kim, Jeong-Gyun
    • Journal of Fisheries and Marine Sciences Education
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    • v.25 no.6
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    • pp.1348-1359
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    • 2013
  • Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ${\omega}$-3 fatty acid. This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of tomato paste sauce(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

Food Composition of Crab(Charybdis japonica) Preserved in Brine (민꽃게(Charybdis japonica)장의 식품 성분)

  • Park, IL-Woong;Kim, Hyun-Su;Choe, Kyu-Hong;Choe, Sun-Nam;Kim, Jung-Bae;Lim, Sung-Han
    • Journal of Fisheries and Marine Sciences Education
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    • v.20 no.1
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    • pp.95-106
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    • 2008
  • Pickled crabs made using Charybdis japonica are becoming part of our dietary habits. Yet research on this food is disappointingly scarce. It is generally accepted that the original food composition of pickled crabs defies scrutiny because various seasonings are added to soy for the production of pickled crabs in most regions. Accordingly, this study attempted to measure the food composition of the Charybdis japonica preserved in brine according to different storage days (10, 15, 20, 25, and 30 days) and different temperatures ($5{^{\circ}C}$, $15{^{\circ}C}$, and ambient temperature). It was found that Charybdis japonica is comprised of moisture (77.5%), ash (2.3%), crude protein (19.7%), and crude lipid (0.5%). The content of crude protein and crude lipid during the storage period tended to decrease over time.

Species Occurrence and Food Chain of Fisheries Resources, Nekton, on the Coast of Pukchon, Cheju Island 1. Species composition and diversity (제주도 북촌연안 수산자원유영생물의 출현과 먹이연쇄에 관한 연구 1. 종조성과 다양도)

  • GO You-Bong;SHIN Heau-Sub
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.21 no.3
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    • pp.131-138
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    • 1988
  • Collection of organisms for the fisheries resources community were obtained with a set net during 8 months between May, 1985 and May, 1986 on the coast of Pukchon, Cheju Island, Korea. Most of organisms, representing 36 species, were less than 20cm $(93\%)$ in length, and 130g $(91\%)$ in weight. The four most abundant species were jack mackerel, Trachurus japonicus ; squid, Todarodes pacificus : damsel fish, Chromis notatus : and rabbit fish, Siganus fuscescens, which comprised about $83\% in number and about $73\%$ of the total catch. The diversity index of the number of species and information indices for individual and catch were the highest in October and the lowest in Septemer, indicating a close relationship with the change between the species number and catch at that time. A cluster analysis of 17 species was illustrated from the similarity matrix. All of the 17 species were grouped at the 0.2 similarity level. Three groups were present at 0.60 level, whereas species in other groups were sporadic in occurrence.

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Physicochemical Changes in Hemerocallis coreana Nakai After Blanching, Drying, and Fermentation (원추리(Hemerocallis coreana Nakai)의 데침, 건조 및 발효조건에 따른 이화학적 특성 변화)

  • Jeong, Ji-Suk;Kim, Yong-Joo;Choi, Bo-Rum;Park, No-Jin;Son, Byeong-Gil;Kwak, Young-Se;Kim, Jong-Cheol;Cho, Kyoung-Hwan;Kim, In-Ho;Kim, Seong-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.10
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    • pp.1638-1648
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    • 2013
  • To promote the utilization of wild edible plants, this study examined blanching, drying, and fermentation as methods for enhancing the functionality of Hemerocallis coreana Nakai. Specimens fermented for 24 hours at a fermentation temperature of $50^{\circ}C$, with a relative humidity of 65%, contained the highest amount of organic acid (18,109.82 mg/100 g). For the blanched; specimens, total organic acid content decreased about 30% compared with the freeze-dried specimens. The main organic acid of Hemerocallis coreana Nakai was confirmed as succinic acid. After fermentation, free sugars decreased; in particular, specimens fermented at a relative humidity of 80% showed a 32~75% reduction in free sugar compared with the freeze-dried specimens. In terms of amino acid content, Hemerocallis coreana Nakai was mainly composed of valine, isoleucine, and phenylalanine. In fermented specimens the total amino acid content was highest in a moderately fermented (17 hr) specimen, (1,010.71 mg/100 g fresh wt.), but decreased in the maximally fermented (24 hr) specimen. The longer the fermentation, the higher the decrease in non-essential amino acids content, while the content of more essential amino acids consistently increased. In conclusion, since seasoned Hemerocallis coreana Nakai contains a considerable amount of glutamine and asparagine, it has a fresh sour and sweet taste; thus, it will likely be a highly preferred wild edible plant. Also, with an increase of essential amino acids after fermentation, Hemerocallis coreana Nakai is excellent in terms of nutrition. Thus, it may be possible to utilize fermented Hemerocallis coreana Nakai in the development of diverse products.

Role of NO in Activation of $NF{\kappa}B$ by PM2.5 in Lung Epithelial Cells (PM2.5로 자극한 폐상피세포의 $NF{\kappa}B$ 활성화에 NO의 역할)

  • Kim, Kyoung-Ah;Nam, Hae-Yun;Mun, Je-Hyeok;Jeong, Jin-Sook;Lim, Young;Kai, Hirofumi
    • Tuberculosis and Respiratory Diseases
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    • v.52 no.6
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    • pp.616-626
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    • 2002
  • Background : The present study was performed to further improve our understanding of molecular mechanisms involved in the activation of NFkB, a major transcriptional factor involved in the inflammatory response in the lung, by particulate matter in lung epithelial cells with an aerodynamic diameter of less than $2.5{\mu}m$(PM2.5). Materials and Methods : Immediate production of reactive oxygen species (ROS) and nitrogen species (RNS), with the PM2.5 induced expression of inducible nitric oxide synthase (iNOS), $I{\kappa}B$ degradation and $NF{\kappa}B$-dependent transcriptional activity, in 549 cells, were monitored. Addition, we also examined the effect of the iNOS inhibitor, L-N6-(1-iminoethyl) lysine hydrochloride (L-NIL), on the PM2.5-induced $NF{\kappa}B$ activation in A549 cells. Results : The rapid degradation of $I{\kappa}B$ and the increase of transcriptional activity of the $NF{\kappa}B$-dependent promotor were observed in A549 cells exposed to PM2.5. The immediate production of ROS in response to PM2.5 in A549 cells was not clearly detected, although immediate responses were observed in RAW264.7 cells. A 549 cells, cultured in the presence of PM2.5, produced an increase in NO, which was noticeably significant after 15 min of exposure with the expression of iNOS mRNA. The addition of L-NIL, an iNOS inhibitor, significantly inhibited the PM2.5-induced $I{\kappa}B$ degradation and the increase of the $NF{\kappa}B$-dependent transcriptional activity. Conclusion : These results suggest that PM2.5 stimulates the immediate production of RNS, leading to the activation of $NF{\kappa}B$ in the pulmonary epithelium.