콩나물의 asparagine 함량에 미치는 요인 구명

정연신,손태호,Krishna Hari Dhakal,이정동,황영현 경북대학교 농업과학기술연구소 2008 慶北大農學誌 Vol.26 No.-

알코올의 숙취해독에 뛰어난 효과가 있는 것으로 알려진 sparagine은 콩나물의 뿌리에 함량이 가장 많은 것으로 알려져 있다. 본 연구논문에서는 콩나물 뿌리 발생에 미치는 재배실의 온도, 일당 관수횟수, 재배일수 및 동일용기에 사용한 콩 량에 대한 영향을 조사하여 얻어진 연구결과를 요약하면 다음과 같다. 1. 아가통과 풍산나물콩의 수율은 재배일수에 따라 경시적으로 증가하였으며, 재배실 온도가 20℃에서 보다 30℃에서 높았으며, 콩나물의 수율은 5회 관수, 8일 재배시 가장 높았다. 2. 아가콩과 풍산나물콩의 콩나물 부위별 건물중의 비율은 자엽이 가장 많았고 뿌리가 가장 낮았으며, 재배실 온도가 20℃에서 보다 30℃에서 비율이 더 높았다. 3. 아가콩의 sparagine 함량은 재배실 온도 30℃에서 5회 관수 8일 재배한 하배축에서 18.9%로 가장 높게 나타났다. 4. 풍산나물콩의 sparagine 함량은 재배일수가 길수록, 재배온도가 높은 경우 높았으며, 하배축에서 가장 높았고, 30℃에서 2회 관수 8일 재배시 하배축에서 18.8%로 가장 높게 나타났다. 5. 아가콩은 300g, 풍산나물콩은 500g 치상시 수율이 가장 높았으며, 잔뿌리의 수는 아가콩과 풍산나물콩 모두 치상량이 증가함에 따라 증가하는 경향이었다. It is known that the content of asparagine, an excellent detoxifying substance of alcohols in human body, is the highest in the roots of soy-sprout. At the same time, it is inferred that soy-sprouts producing more roots are better for detoxifying. In this experiment, the effects of room temperatures on number of watering per day, and duration of soy-sprout culture were carefully investigated. Some of the results obtained are as follows; 1. The yield rate of soy-sprouts for Agakong and Pungsannamulkong was continuously increased up to 9 days. It was higher in room temperature of 30℃ than in 20℃ and was the highest at 8th day of culture with 5 times of watering per day. 2. The asparagine content in soy-sprouts of Agakong and Pungsannamulkong was the highest in cotyledon and the lowest in roots. This rate was higher in the room temperature of 20℃ than in 30℃. 3. The highest asparagine content of soy-sprout of Agakong was 18.9%, obtained in the room temperature of 30℃, cultivated for 8 days with 5 times of watering per day. 4. The highest asparagine content of Pungsannamulkong was 18.8%, obtained in hypocotyl cultivated in the room temperature of 30℃ for 8 days with the number of 2 times watering per day. 5. When an cultivation apparatus of 5 liters volume was used, the optimum seed amount for the highest yield rate was 300g for Agakong and 500g for Pungsannamulkong. At the same time, the number of lateral roots showed increasing tendency with more amounts of soybean seeds used.

Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat

Young-Hwa Hwang,Allah Bakhsh,Jung-Gyu Lee,Seon-Tea Joo 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.6

To investigate the relationship between muscle fiber characteristics and meat quality traits by age of Korean native black goat (KNBG), four muscles (longissimus dorsi, LD; psoas major, PM; semimembranosus, SM; gluteus medius, GM) were obtained from five adult goat (AG; 18 months old) and five young goat (YG; 9 months old). PM muscle had the highest fiber number percentage (FNP) and fiber area percentage (FAP) of type I, followed by SM, GM, and LD muscles. FNP and FAP of type IIB were significantly (p<0.001) higher in AG than those in YG. YG had higher L* values but lower b* values than AG. The highest L* and b* values were observed in LD muscle (p<0.001). Age and muscle type had detrimental (p<0.001) effect on shear force and collagen content for all muscle in AG as compared to YG. YG had significantly (p<0.001) higher myofibrillar fragmentation index (MFI) than AG for all four muscles. These results suggest that muscle fiber compositions of different muscle types of KNBG depend on age, resulting in variations of meat color, MFI, collagen content, and shear force.

복싱선수들의 체중감량 시 블랙초코베리 섭취가 과산화 지질과 항산화 효소 및 면역기능에 미치는 영향

황영철(Hwang, Young-Chul),박상서(Park, Sang-Seo),이성환(Lee, Sung-Hwang),김경태(Kim, Kyung-Tea),김준희(Kim, Jun-Hee),김보경(Kim, Bo Kyung),정석률(Jung, Suk-Yool),김명기(Kim, Myeong-Gi),심영제(Sim, Young-Je) 한국사회체육학회 2014 한국사회체육학회지 Vol.0 No.58

Present study is to investigate an impact of black chokeberry on the lipid peroxidation, antioxidant enzymes and immunity for boxers while they are trying to loose weight1. 3male boxers are subjected to two weeks of weight reduction training, assigned randomly in two groups : an experimental group taking the black chokeberry and the placebo group. The impact on the lipid peroxidant enzymes and immunity are as the followings: 1. There was no significant difference in MDA concentration in blood between the two groups during two weeks of weight reduction training while the experimental group showed a significant difference in MDA concentration after the training by decrease(p<.05) 2. There was no significant difference in GPX concentration in blood between the experimental control groups. 3. There was no significant difference in immune globlin(IgG, IgA, IgM)between the two groups in two weeks while the experimental group showed a significant difference in IgA concentration in blood after the training by increase(p<.05). Therefore, two weeks of antioxidant intake dose not make any significant difference between two groups, however, since the experimental group taking the black chokeberry showed a slightly significant decrease in MDA and a slightly significant increase in IgA indicated that taking antioxidant while under a intense training and weight reduction can be performance enhancing for athletes.

Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1++ and 2) Hanwoo Steers

Young-hwa Hwang,Seon-tea Joo 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.5

The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1++) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences in fat content and fatty acid composition among the 10 muscles obtained from HM and LM Hanwoo steers. The proportions of SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) were significantly (p<0.001) different among the 10 muscles due to differences in all fatty acids except eicosapentaenoic acid (EPA, C20:5n-3). The high-fat muscles had a lower n-6/n-3 ratio compared to the low-fat muscles (p<0.001). LM muscles had a significantly (p<0.05) higher proportion of SFA than HM muscles due to a higher proportion of stearic acid (C18:0). On the contrary, HM muscles had a significantly (p<0.01) higher proportion of MUFA than LM muscles due to higher oleic acid (C18:1n-9) proportion. SFA had a significant correlation with CIE a* (r=0.281; p<0.01) and drip loss (%) (r=-0.233; p<0.001). Cooking loss (%) had a significantly (p<0.05) negative correlation with PUFA (r=-0.233; p<0.05). Overall palatability was positively correlated with SFA (r=0.262; p<0.01), but negatively correlated with PUFA (r=-0.567; p<0.001). There was no significant correlation between oleic acid and any of the sensory traits (p>0.05).

Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle

Young-hwa Hwang,Seon-tea Joo 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.2

Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in this study. There were significant (p<0.001) differences in fat content and fatty acid compositions between grain-fed and grass-fed beef. Grain-fed Hanwoo had significantly (p<0.001) lower saturated fatty acid (SFA) proportion but higher monounsaturated fatty acid (MUFA) proportion compared to grass-fed cattle. The proportion of oleic acid in grain-fed Hanwoo was significantly (p<0.001) higher than that in grass-fed Hanwoo, Australian crossbred, or American crossbred cattle. Grain-fed Hanwoo had significantly (p<0.001) lower percentages of drip loss and cooking loss compared to other cattle. Overall palatability panel scores of grain-fed cattle were significantly (p<0.001) higher than those of grass-fed cattle. Consequently, sensory overall palatability was negatively correlated with proportions of SFA and polyunsaturated fatty acid (PUFA), but positively correlated with the proportion of MUFA. In particular, the proportion of oleic acid was strongly and positively correlated with fat content (r=0.91, p<0.001) and overall palatability (r=0.92, p<0.001). These results implied that high-concentrate grain-fed could increase intramuscular fat (IMF) content and the proportion of oleic acid, thus increasing the sensory palatability of Hanwoo beef.

Changes in Sensory Compounds during Dry Aging of Pork Cuts

Young-Hwa Hwang,Nahar Sabikun,Ishamri Ismail,Seon-Tea Joo 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.3

The effects of dry-aging on changes in taste compounds and electronic taste sensing traits of pork were investigated. Ten pork belly and shoulder blade cuts were divided into wet-aging and dry-aging treatments and stored for 21 days at 2°C. The contents of nucleotides and free amino acids, and electronic tongue analysis were investigated at different aging periods (1, 7, 14, and 21 days). The contents of inosine and hypoxanthine of dry-aged pork cuts increased more rapidly, and they were significantly (p<0.05) higher than wet-aged pork cuts. Total free amino acids of dry-aged pork cuts were also significantly (p<0.05) higher than those of wet-aged pork cuts after 21 days of aging. Consequently, umami intensity of dry-aged pork cuts increased more rapidly and the values were significantly (p<0.05) higher than those of wet-aged pork during 21 days of aging. Results suggested that the better palatability of dry-aged pork cuts might be due to higher umami intensity in relation to higher contents of inosine, hypoxanthine, and free amino acids.

Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1⁺⁺ and 2) Hanwoo Steers

Hwang, Young-Hwa,Joo, Seon-Tea Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.5

The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1⁺⁺) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences in fat content and fatty acid composition among the 10 muscles obtained from HM and LM Hanwoo steers. The proportions of SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) were significantly (p<0.001) different among the 10 muscles due to differences in all fatty acids except eicosapentaenoic acid (EPA, C20:5n-3). The high-fat muscles had a lower n-6/n-3 ratio compared to the low-fat muscles (p<0.001). LM muscles had a significantly (p<0.05) higher proportion of SFA than HM muscles due to a higher proportion of stearic acid (C18:0). On the contrary, HM muscles had a significantly (p<0.01) higher proportion of MUFA than LM muscles due to higher oleic acid (C18:1n-9) proportion. SFA had a significant correlation with CIE a* (r=0.281; p<0.01) and drip loss (%) (r=−0.233; p<0.001). Cooking loss (%) had a significantly (p<0.05) negative correlation with PUFA (r=−0.233; p<0.05). Overall palatability was positively correlated with SFA (r=0.262; p<0.01), but negatively correlated with PUFA (r=−0.567; p<0.001). There was no significant correlation between oleic acid and any of the sensory traits (p>0.05).

EFFECTS OF DIETARY GLYCINE BETAINE ON BLOOD CHARACTERISTICS AND PORK QUALITY

HWANG, YOUNG HWA,HUR, SUN JIN,PARK, GU BOO,JOO, SEON TEA Wiley (Blackwell Publishing) 2010 Journal of muscle foods Vol.21 No.1

Antioxidants Can Alleviate the Toxic Effects of Endocrine Disruptors in Development of Porcine IVMIIVF Embryos

Young-Han Kim,Hyun-Yong Jang,Hwan-Sub Hwang,hee-Tea CIRong,Choon-Keun Park,Boo-Keun Yang 한국동물번식학회 2007 Reproductive & Developmental Biology(Supplement) Vol.31 No.2s

Antioxidants Can Alleviate the Toxic Effects of Endocrine Disruptors in Development of Porcine IVMIIVF Embryos

Young-Han Kim,Hyun-Yong Jang,Hwan-Sub Hwang,hee-Tea CIRong,Choon-Keun Park,Boo-Keun Yang 한국동물생명공학회(구 한국동물번식학회) 2007 Reproductive & developmental biology Vol.31 No.2