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Article: Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast.

Kim, H W / Hwang, K E / Song, D H / Kim, Y J / Lim, Y B / Choi, J H / Choi, Y S / Kim, H Y / Kim, C J

2014 Volume 93, Issue 3, Page(s) 680–686

Abstract: The objective of this study was to evaluate the effects of soy sauce on the physicochemical and textural properties of tumbled chicken breasts. Chicken breasts marinated with distilled water (Con), 4% NaCl solution, 4% NaCl and lactic acid solution (pH 4. ...

Abstract	The objective of this study was to evaluate the effects of soy sauce on the physicochemical and textural properties of tumbled chicken breasts. Chicken breasts marinated with distilled water (Con), 4% NaCl solution, 4% NaCl and lactic acid solution (pH 4.9), and soy sauce solution (4% salt concentration and pH 4.9) were vacuum tumbled at 3°C for 60 min. The chicken breast marinated with soy sauce solution showed lower lightness and higher redness and yellowness due to the color of the soy sauce. The acidic marinades led to a decrease in pH value of tumbled chicken breast. The acidic marinades increased collagen solubility of sample compared with 4% NaCl solution, resulting in decreased shear force. Water-holding capacity, marination and cooking yields, and solubility of myofibrillar proteins were mainly affected by the presence of salt in the marinade, rather than by pH alternation. Our results suggested that soy sauce marination can improve the tenderness of tumbled chicken breast.
MeSH term(s)	Animals ; Chickens/physiology ; Cooking ; Food Handling ; Hydrogen-Ion Concentration ; Meat/standards ; Pectoralis Muscles/physiology ; Sodium Chloride ; Soy Foods/analysis
Chemical Substances	Sodium Chloride (451W47IQ8X)
Language	English
Publishing date	2014-02-26
Publishing country	England
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	242586-5
ISSN	1525-3171 ; 0032-5791
ISSN (online)	1525-3171
ISSN	0032-5791
DOI	10.3382/ps.2012-02930
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Article: Wheat fiber colored with a safflower (Carthamus tinctorius L.) red pigment as a natural colorant and antioxidant in cooked sausages

Kim, H.-W. / Hwang, K.-E. / Song, D.-H. / Kim, Y.-J. / Ham, Y.-K. / Lim, Y.-B. / Jeong, T.-J. / Choi, Y.-S. / Kim, C.-J.

LWT - food science and technology

2015 Volume 64, Issue 1, Page(s) 350

Language	English
Document type	Article
ZDB-ID	2169058-3
ISSN	0023-6438
Database	Current Contents Nutrition, Environment, Agriculture

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Article: Factors Affecting Oxygen Uptake by Yeast Issatchenkia orientalis as Microbial Feed Additive for Ruminants

Lee, J.H. / Lim, Y.B. / Park, K.M. / Lee, S.W. / Baig, S.Y. / Shin, H.T.

2003 July, v. 16, no. 7

2003

Abstract: The objective of this work was to evaluate a thermotolerant yeast Issatchenkia orientalis DY252 as a microbial feed additive for ruminants. In the present study, the influence of volatile fatty acids (VFA) and temperature on oxygen uptake rate by I. ... ...

Abstract	The objective of this work was to evaluate a thermotolerant yeast Issatchenkia orientalis DY252 as a microbial feed additive for ruminants. In the present study, the influence of volatile fatty acids (VFA) and temperature on oxygen uptake rate by I. orientalis DY 252 was investigated. It was evident that the oxygen uptake rate was decreased gradually as the VFA concentrations increased in a range of 30 to 120 mM. Although the oxygen uptake rate was not greatly affected by temperature in the range 37 to 43°C, a maximum value of 0.45 mg O2/g cell/ min was obtained at 39°C. With regard to the oxygen uptake rate by yeast, viability was found to be less important than the metabolic activity of yeast.
Keywords	biochemical pathways ; feed additives ; heat tolerance ; oxygen ; temperature ; viability ; yeasts
Language	English
Dates of publication	2003-07
Size	p. 1011-1014.
Document type	Article
ZDB-ID	743671-3
ISSN	1976-5517 ; 1011-2367
ISSN (online)	1976-5517
ISSN	1011-2367
DOI	10.5713/ajas.2003.1011
Database	NAL-Catalogue (AGRICOLA)

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Article: Characteristics on the Pollinating Activities of Apis mellifera and Bombus terrestris in the Watermelon Houses on Autumn Season

Lee, S.B., RDA, Suwon, Republic of korea / Kwon, J.S., Cheongdam Beekeeping,Uiryeong, Republic of Korea / Kang, S.W., RDA, Suwon, Republic of korea / Lim, Y.B., RDA, Suwon, Republic of korea / Hang, K.S., RDA, Suwon, Republic of korea / Lee, K.H., RDA, Suwon, Republic of korea

Korean Journal of Apiculture

(Jan 2013) Volume v. 28, Issue (1), Page(s) p. 49–55

Abstract: This study was examined carefully the characteristics on the pollinating activities of honeybee, Apis mellifera and bumblebee, Bombus terrestris as pollinator on the watermelon flowers (Citrullus vulgaris Schrad) and was compared with the effects of the ... ...

Abstract	This study was examined carefully the characteristics on the pollinating activities of honeybee, Apis mellifera and bumblebee, Bombus terrestris as pollinator on the watermelon flowers (Citrullus vulgaris Schrad) and was compared with the effects of the pollination by A. mellifera, B. terrestris and the artificial pollination in the watermelon houses from 15 September to 18 September 2005 in Non-san City. The pick times of pollinating activity by A. mellifera and B. terrestris were examined about 11:00 and 09:00a.m., respectively. The increase on the numbers of the foraging activities of honeybee and bumblebee was positively correlated with the increase on the number of the watermelon flowers. The fruit setting rate by A. mellifera, B. terrestris and artificial pollination were same level with over 94%, respectively. The weight of the watermelon produced by A. mellifera, B. terrestris and artificial pollination were same level with about 4.4kg weight. The effects on the pollinating activities of honeybee, bumblebee and artificial pollination were same. But releasing bees cut down expenses as half time as the pollinating cost in comparison with artificial pollination. Therefore this study was showed that A. mellifera and B. terrestris could be used comparatively good pollinators instead of artificial pollination under the environment in watermelon vinyl-houses on autumn season.
Keywords	BOMBUS TERRESTRIS ; WATERMELONS ; SANDIA ; POLLINISATION ARTIFICIELLE ; APIS MELLIFERA ; PASTEQUE ; POLINIZACION ARTIFICIAL ; ARTIFICIAL POLLINATION
Language	Korean
Document type	Article
ISSN	1225-0252
Database	AGRIS - International Information System for the Agricultural Sciences and Technology

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Article: Tenderization effect of soy sauce on beef M. biceps femoris

Kim, H.-W. / Choi, Y.-S. / Choi, J.-H. / Kim, H.-Y. / Lee, M.-A. / Hwang, K.-E. / Song, D.-H. / Lim, Y.-B. / Kim, C.-J.

Food chemistry

2013 Volume 139, Issue 1/4, Page(s) 597

Language	English
Document type	Article
ZDB-ID	243123-3
ISSN	0308-8146
Database	Current Contents Nutrition, Environment, Agriculture

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Article: Production of fructo-oligosaccharides from molasses by Aureobasidium pullulans cells.

Shin, H T / Baig, S Y / Lee, S W / Suh, D S / Kwon, S T / Lim, Y B / Lee, J H

Bioresource technology

2004 Volume 93, Issue 1, Page(s) 59–62

Abstract: Three different strains of Aureobasidium pullulans were grown in batch cultures to compare their abilities for the production of fructo-oligosaccharides. Specific intracellular enzyme activity was the highest with strain KCCM 12017 and enzyme production ... ...

Abstract	Three different strains of Aureobasidium pullulans were grown in batch cultures to compare their abilities for the production of fructo-oligosaccharides. Specific intracellular enzyme activity was the highest with strain KCCM 12017 and enzyme production was closely coupled to growth. Using A. pullulans cells, 166 g/l fructo-oligosaccharides was produced from 360 g/l molasses sugar as sucrose equivalent at 55 degrees C and pH 5.5 after 24 h incubation.
MeSH term(s)	Agriculture/economics ; Agriculture/methods ; Animal Feed ; Ascomycota/metabolism ; Chromatography, High Pressure Liquid ; Fructans/biosynthesis ; Hexosyltransferases/metabolism ; Molasses/microbiology ; Oligosaccharides/biosynthesis ; Temperature
Chemical Substances	Fructans ; Oligosaccharides ; Hexosyltransferases (EC 2.4.1.-) ; inulosucrase (EC 2.4.1.9)
Language	English
Publishing date	2004-05
Publishing country	England
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1065195-0
ISSN	1873-2976 ; 0960-8524
ISSN (online)	1873-2976
ISSN	0960-8524
DOI	10.1016/j.biortech.2003.10.008
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Article: Production of fructo-oligosaccharides from molasses by Aureobasidium pullulans cells

Shin, H.T / Baig, S.Y / Lee, S.W / Suh, D.S / Kwon, S.T / Lim, Y.B / Lee, J.H

Bioresource technology. 2004 May, v. 93, no. 1

2004

Abstract	Three different strains of Aureobasidium pullulans were grown in batch cultures to compare their abilities for the production of fructo-oligosaccharides. Specific intracellular enzyme activity was the highest with strain KCCM 12017 and enzyme production was closely coupled to growth. Using A. pullulans cells, 166 g/l fructo-oligosaccharides was produced from 360 g/l molasses sugar as sucrose equivalent at 55 °C and pH 5.5 after 24 h incubation.
Keywords	fructooligosaccharides ; prebiotics ; feed additives ; biological production
Language	English
Dates of publication	2004-05
Size	p. 59-62.
Document type	Article
ZDB-ID	1065195-0
ISSN	1873-2976 ; 0960-8524
ISSN (online)	1873-2976
ISSN	0960-8524
Database	NAL-Catalogue (AGRICOLA)

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Article: Disruption of actin cytoskeleton induces chondrogenesis of mesenchymal cells by activating protein kinase C-alpha signaling.

Lim, Y B / Kang, S S / Park, T K / Lee, Y S / Chun, J S / Sonn, J K

Biochemical and biophysical research communications

2000 Volume 273, Issue 2, Page(s) 609–613

Abstract: Disruption of actin cytoskeleton with cytochalasin D has been known to induce chondrogenic differentiation of chick embryo limb bud mesenchymal cells. However, the mechanism(s) for the induction of chondrogenesis by cytochalasin D is not yet clearly ... ...

Abstract	Disruption of actin cytoskeleton with cytochalasin D has been known to induce chondrogenic differentiation of chick embryo limb bud mesenchymal cells. However, the mechanism(s) for the induction of chondrogenesis by cytochalasin D is not yet clearly known. In the present study, we examined possible involvement of protein kinase C (PKC) and extracellular signal-regulated protein kinase (Erk-1) in chondrogenesis of mesenchymal cells induced by disruption of actin cytoskeleton. Disruption of actin cytoskeleton with cytochalasin D or latrunculin B induced chondrogenesis of mesenchymal cells cultured at subconfluent cell density, as determined by type II collagen expression. Among the expressed PKC isoforms, cytochalasin D dramatically increased expression and activation of PKCalpha in a dose-dependent manner, and inhibition or downregulation of PKCalpha blocked cytochalasin D-induced chondrogenesis. Cytochalasin D also downregulated Erk-1 phosphorylation that is associated with chondrogenesis. Our results, therefore, suggest that disruption of actin cytoskeleton induces chondrogenesis of mesenchymal cells by activating PKCalpha and by inhibiting Erk-1 signaling.
MeSH term(s)	Actins/metabolism ; Animals ; Cells, Cultured ; Chick Embryo ; Chondrogenesis/drug effects ; Chondrogenesis/physiology ; Cytochalasin D/pharmacology ; Cytoskeleton/drug effects ; Cytoskeleton/metabolism ; Isoenzymes/metabolism ; Mesoderm/cytology ; Mesoderm/drug effects ; Mesoderm/metabolism ; Mitogen-Activated Protein Kinase 3 ; Mitogen-Activated Protein Kinases/metabolism ; Protein Kinase C/metabolism ; Protein Kinase C-alpha ; Signal Transduction/drug effects
Chemical Substances	Actins ; Isoenzymes ; Cytochalasin D (22144-77-0) ; Protein Kinase C (EC 2.7.11.13) ; Protein Kinase C-alpha (EC 2.7.11.13) ; Mitogen-Activated Protein Kinase 3 (EC 2.7.11.24) ; Mitogen-Activated Protein Kinases (EC 2.7.11.24)
Language	English
Publishing date	2000-07-05
Publishing country	United States
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	205723-2
ISSN	0006-291X ; 0006-291X
ISSN (online)	0006-291X
ISSN	0006-291X
DOI	10.1006/bbrc.2000.2987
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Article: Biodegradable polyester, poly[alpha-(4-aminobutyl)-L-glycolic acid], as a non-toxic gene carrier.

Lim, Y B / Han, S O / Kong, H U / Lee, Y / Park, J S / Jeong, B / Kim, S W

Pharmaceutical research

2000 Volume 17, Issue 7, Page(s) 811–816

Abstract: Purpose: The aim of this study was to develop a non-toxic polymeric gene carrier. For this purpose, biodegradable cationic polymer, poly[alpha-(4-aminobutyl)-L-glycolic acid] (PAGA) was synthesized. PAGA was designed to have ester linkage because ... ...

Abstract	Purpose: The aim of this study was to develop a non-toxic polymeric gene carrier. For this purpose, biodegradable cationic polymer, poly[alpha-(4-aminobutyl)-L-glycolic acid] (PAGA) was synthesized. PAGA was designed to have ester linkage because polyesters usually show biodegradability. Methods: Degradation of PAGA in an aqueous solution was followed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). PAGA/DNA complexes were characterized by gel electrophoresis, atomic force microscopy (AFM), dynamic light scattering (DLS). The transfection was measured by using the beta-galactosidase reporter gene. Results: PAGA was degraded in aqueous solution very quickly and the final degradation product was a monomer (L-oxylysine). Formation of self-assembling biodegradable complexes between PAGA and DNA at a charge ratio 1:1 (+/-) was confirmed by gel band shift assay and AFM. In these studies, controlled release of DNA from the complexes could be seen. The complexes showed about 2-fold higher transfection efficiency than DNA complexes of poly-L-lysine (PLL), a structural analogue of PAGA, which is the most commonly used poly-cation for gene delivery. The polymer did not show cytotoxicity, possibly because of its degradability and the biocompatibility of the monomer. Conclusions: The use of the biodegradable poly-cation, PAGA, as a DNA condensing agent will be useful in safe gene delivery.
MeSH term(s)	Absorbable Implants ; Cell Survival/drug effects ; Cell Survival/physiology ; DNA/chemistry ; DNA/genetics ; Drug Carriers ; Humans ; Polyglycolic Acid/analogs & derivatives ; Polyglycolic Acid/chemistry ; Polylysine/analogs & derivatives ; Polylysine/chemistry ; Polylysine/genetics ; Transfection
Chemical Substances	Drug Carriers ; poly((4-aminobutyl)glycolic acid) ; Polylysine (25104-18-1) ; Polyglycolic Acid (26009-03-0) ; DNA (9007-49-2)
Language	English
Publishing date	2000-07
Publishing country	United States
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	843063-9
ISSN	1573-904X ; 0724-8741 ; 0739-0742
ISSN (online)	1573-904X
ISSN	0724-8741 ; 0739-0742
DOI	10.1023/a:1007552007765
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Article: Sensory and Chemical Characteristics of Worts Fermented by Leuconostoc citreum and Saccharomyces cerevisiae and Consumer Acceptability with Added Flavorings

Shin, J.Y., Ewha Womans University, Seoul, Republic of Korea / Delgerzaya, Purev, Ewha Womans University, Seoul, Republic of Korea / Lim, Y.B., Ewha Womans University, Seoul, Republic of Korea / Park, J.B., Ewha Womans University, Seoul, Republic of Korea / Kim, K.O., Ewha Womans University, Seoul, Republic of Korea

Food Science and Biotechnology

(Oct 2009) Volume v. 18, Issue (5), Page(s) p. 1109–1117

Abstract: This study was conducted to examine the chemical and sensory characteristics of fermented worts and consumer acceptability according to added flavorings. The worts were fermented by yeast (Saccharomyces cerevisiae) following fermentation by lactic acid ... ...

Abstract	This study was conducted to examine the chemical and sensory characteristics of fermented worts and consumer acceptability according to added flavorings. The worts were fermented by yeast (Saccharomyces cerevisiae) following fermentation by lactic acid bacteria (Leuconostoc citreum) at different aeration conditions. Chemical and sensory descriptive analyses were conducted to examine the effects of the fermentation conditions. The consumer acceptability of the worts with added flavorings was also examined. Organic acids, functional sugars, and ethanol were produced by L. citreum and S. cerevisiae, respectively. Ethanol concentrations ranged from 10 to 25 g/L depending on the fermentation conditions. The sensory characteristics of the fermented worts were clearly differentiated by the fermentation conditions. Yeast fermentation resulted in high intensities for certain sensory attributes such as 'alcohol', 'fermented barley', 'fermented white grape', and 'grassy'. Consumer acceptability changed with different levels of sugar and lemon flavoring, and the optimum levels were determined as 14.08% sugar and 0.98% lemon flavoring. Under these conditions, it was shown that a relatively acceptable fermented wort beverage containing functional materials can be produced.
Keywords	SACCHAROMYCES CEREVISIAE ; SACCHAROMYCES CEREVISIAE ; SACCHAROMYCES CEREVISIAE
Language	English
Document type	Article
ISSN	1226-7708
Database	AGRIS - International Information System for the Agricultural Sciences and Technology

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