본 실험은 기존의 플러그 육묘 시스템과 원통형 종이포트 시스템을 상호비교하여 주요 과채류 육묘의 생육특성을 검토 하기 위해 수행되었다. 초장, 엽면적, 경경, 생체중 등의 지상부 생육은 토마토, 오이, 수박 모두 원통형 종이포트와 플러그 트레이 간의 차이가 없었다. 총 근장은 토마토와 오이는 육묘초기, 수박은 전 기간동안 플러그 트레이가 원통형 종이포트에 비해 길었다. 뿌리의 직경별로 각 뿌리의 길이를 구분한 결과, 토마토는 시험구간 차이가 없었지만 오이와 수박은 모든 굵기의 뿌리에서 플러그가 종이포트에 비해 20~251% 길었다. 토마토 뿌리의 생체중은 육묘기는 플러그 트레이가 원통형 종이포트에 약 30% 무거웠지만 생육이 진전될수록 차이가 감소하였고, 정식 이후는 시험구간 차이가 없어졌다. 오이 뿌리의 생체중은 육묘기부터 정식 이후까지 플러그묘가 약 20~30% 무거웠고, 정식 이후 까지도 생육이 진전될수록 차이가 커지는 경향을 보였다. 수박은 육묘기부터 정식 7일후까지는 원통형 종이포트 묘의 지상부 생체중 및 건물중이 무거웠지만, 정식 7일 이후부터 역전되었다. 결론적으로 원통형 종이포트 묘와 플러그 트레이 묘의 지상부 생육은 전반적으로 차이가 없었고, 지하부 생육은 플러그묘의 생육량이 많았다.

It is uncommon to fumigate the live plants in quarantine. Ethyl formate (EF) fumigation was carried out in a 0.275 m3 chamber in laboratory for 12 h (over-night) to evaluate the mortality of 4 insect pests and to evaluate the phyto-toxic effect on their host plants. The tested doses were 1, 1.5 and 2 mg/L EF with or without nitrogen gas (N2). The phytotoxicity was evaluated 7 days post-fumigation based on the damage index (DI) scaling 0-4. Mortality >80% were recorded against thrips, whitefly and aphid in all the EF or EF + N2 treatments. Two-spotted spider mite was highly tolerant (<20% mortality at the highest dose tested) to EF. Except for perilla and sesame (DI = 4), EF was non-toxic to other vegetable crops at 1.5 mg/L EF. However, 1.5 mg/L EF+N2 increased DI by 3 for tomato, watermelon and green pumpkin. This new method fumigating live plants certainly demands lots of further experiments to ensure its practical application in farm level. (Supported by PJ0133562018, RDA)

바이오항공유 제조 공정 내 수첨업그레이딩 공정의 운전조건 선정은 반응물로부터 얻고자 하는 주생성물인 탄화수소 화합물에 대하여 바이오항공유로서 원하는 탄소수 분포의 물성을 갖도록 하기 위한 중요한 인자이다. 본 연구에서는 식물성 오일 유래 노말 파라핀계 탄화수소 화합물에 대한 수첨 업그레이딩 반응이 0.5 wt.% Pt/Zeolite 촉매 하에서 수행되었으며, 이를 통해 크래킹 반응과 이성질화 반응이 동반됨으로써 바이오항공유로서 물성을 갖는 탄소수 분포인 C8-C16에 해당하는 노말 파라핀계와 이소 파라핀계가 혼합된 탄화수소류 화합물이 제조되었다. 반응온도, 반응압력, 반응물 몰비와 공간속도를 변화하여 얻어진 생성물의 수율 및 조성을 분석하였다. 상기 공정 조건에 대한 정보는 수첨 업그레이딩 반응특성의 이해뿐 아니라 향후 증류를 통한 바이오항공유 제조에 도움을 줄 수 있다.

This study was to demonstrate the comparison of immunological activity between vegetable soup made by fresh and extruded radish in in-vitro (bone marrow-derived macrophages and dendritic cells, and mouse splenocytes) and invivo models. In cell survival tests, extruded radish added to vegetable soup (EVS) and non-extruded radish added to vegetable soup powder (NEVS) were treated with bone-marrow derived macrophages, dendritic cells, and mouse splenocytes, and showed no cytotoxic effect at a dose below 1000 μg/mL. EVS treated cells had greater cell proliferation and cytokine [tumor necrosis factor (TNF)-α, interleukin (IL)-6, IL-1β, IL-2, interferon (INF)-γ] production when compared to the NEVS treated group. Cell surface marker (CD 80/86, MHC class I/II) expression in bone marrow-derived macrophages and dendritic cells was evenly increased in the EVS treated group. In in-vivo study, administration of EVS increased for the CD4 and CD8 T cell population in splenocyte and cytokine production (IL-2, IFN-γ, TNF-α) but not Th2 type cytokines (IL-4). Therefore, adding the extruded radish is a more effective method for vegetable soup to increase immunological activity against immune cells.

The effects of temperature (150°C and 160°C) on physicochemical properties of extruded texturized vegetable protein with mealworm (0%, 15%) were studied. The extrusion process had a screw speed of 250 rpm, moisture content of 65%. The variation of formula was gluten content of 40% in 4 samples and none of gluten in 4 samples. As addition of mealworm increased and temperature increased, breaking strength and integrity index decreased, The nitrogen solubility index and protein digestibility increased as addition of mealworm increased and temperature decreased. DPPH radical scavenging activity significantly increased as addition of mealworm increased and temperature increased. On the contrary, the value of rancidity decreased as addition of mealworm increased even in 60 days. In conclusion, addition of mealworm became softer texture, and protein quality of the extruded texturized vegetable protein. The process promoting functionality such as improvement of antioxidant function was confirmed through this study. Also, adjusting temperature have an effect on protein content and antioxidation. The addition of gluten of 40% resulted in improving texture of TVP.

The present study aimed to investigate the effect of fermentation on physical properties of texturized vegetable protein (TVP) by using Bacillus subtilis. TVP was prepared by texturizing the mixture of isolated soy protein (50%), wheat gluten (40%) and corn starch (10%) with the use of twin-screw extruder at two different moisture contents (40% and 50%), 100 g min-1 feed rate, 200 rpm screw speed and 130°C die temperature. Then, TVPs were subjected to solid-state fermentation using B. subtilis at 37°C for 60 h. The texture (springiness, cohesiveness, chewiness and hardness), integrity index and color (lightness, redness and yellowness) of TVPs were determined before and after fermentation for 0, 12, 24, 36, 48 and 60 h, respectively. The springiness and cohesiveness did not change significantly after fermentation in all samples. However, chewiness and hardness decreased with increased fermentation time with the lowest values observed at 60 h after fermentation of TVPs (both 40% and 50% MC). Integrity index of fermented TVPs was significantly reduced while fermentation time was increased. Integrity index started to decrease significantly at 36 h after fermentation in TVP extruded with 40% MC. In another TVP (50% MC), the integrity decreased at 24 h after fermentation but it maintained higher integrity index than TVP (40% MC) throughout the whole fermentation period. The significant total color change was observed with increased fermentation time. During fermentation, lightness and yellowness decreased but redness increased significantly. This study pointed out that TVP fermented by B. subtilis still has good texture, and thus has the potential to become an attractive food for consumers who usually avoid fermented foods due to rotten appearance with no texture.

본 연구는 큰다닥냉이 어린잎 채소의 MA저장 중 OTR 필름 종류가 품질에 미치는 영향을 알아보고자 수행하였다. 플라스틱하우스에서 2주간 재배한 초장 10cm 내외의 큰다닥냉이 어린잎를 산소투과도가 1,300cc, 10,000cc, 20,000cc, 40,000cc, 그리고 80,000cc·m-2·day-1 ·atm-1인 OTR필름과 대조구인 미세천공필름(Ø 0.06cm, 36ea/100cm2)을 사용하여 포장하여 8oC에서 10일간 저 장하였다. 저장 종료일 모든 OTR필름 처리구의 생체중 감소율은 0.5%를 보였고, 대조구인 미세천공 필름은 1.3%의 감소를 나타냈다. 포장 내 산소농도는 20,000cc, 40,000cc, 그리고 80,000cc OTR필름 처리구에서 저장 중 18%이상의 농도을 유지하였고, 1,300cc OTR필름 처 리구는 저장 종료일 11%의 농도로 가장 낮게 유지되었 다. 이산화탄소 농도는 1,300cc와 10,000cc OTR필름 처리구에서 각각 4.5%와 3.4%의 수준으로 꾸준히 증가하였고, 다른 OTR필름 처리구는 1% 미만의 농도를 유지 하였다. 포장 내 에틸렌 농도는 저장 기간 중 1,300cc OTR 필름 처리구에서 3-5μL·L-1로 가장 높게 유지되었다. 1,300cc OTR필름 처리구에서 가장 낮은 이취와 가 장 높은 외관상 품질을 보였는데, 대조구를 포함한 다른 처리구들은 황화현상으로 인한 품질저하로 상품성을 상실하였다. 저장 종료일에 조사한 엽록소 함량과 Hue angle값은 1,300cc OTR필름 처리구에서 가장 높았으며, 황색도를 나타내는 b*값은 1,300cc OTR필름 처리구에 서 가장 낮았다. 따라서 MA저장 중 황화와 이취 억제효과가 우수한 1,300cc OTR필름이 큰다닥냉이 어린잎 채소의 포장에 적합하다고 판단된다.

The aim of this study was to evaluate the optimization extrusion variables on quality of textured vegetable protein by using response surface methodology. In this study, 50% soy protein isolate, 40% wheat gluten, and 10% corn starch were blended and 15% of the mixture was substituted with green tea. The moisture content (45, 50, and 55%), barrel temperature (130, 140, and 150oC), and screw speed (100, 150, and 200 rpm) were varied. A Box- Behnken design was used in this experiment. Second order polynomial regression equations were developed to relate the response to extrusion variables as well as to obtain a response surface plot. The independent variables had significant effects on the quality of the products and moisture content was the most significant. The lower moisture content led to the higher integrity index, lower nitrogen solubility index, lower water absorption capacity, higher texture, and higher cutting strength. The optimum conditions were identified as moisture content 47.78%, barrel temperature 150.00oC, and screw speed 196.05 rpm. Incorporation of green tea into protein materials could effectively improve the nutritional value of the product. Understanding these optimized extrusion variables on the product quality was useful for producing textured vegetable protein in the future.

스테인레스 스틸에 대한 도료수지의 기계적 특성은 SEM, FT-IR, 인장특성, 그리고 [NCO]/ [OH]의 mole %, 입도분석에 의해 측정하였다. 친환경적인 도료에 관한 관심이 고조됨에 따라 스테인레스 스틸 등의 금속에 코팅하는 무용제 도료를 합성하였다. 폴리올, MDI, 충진제, 실리콘 계면활성제, 촉매 등이 함유된 기존 도료수지보다 식물성 오일이 함유된 폴리올, MDI, 충진제, 실리콘 계면활성제, 촉매로 이루어진 합성 도료 수지의 코팅이 내구력과 강도가 양호하였다. 견고한 도료 수지의 기계적 특성은 식물성 오일이 함유된 폴리올로 합성된 폴리우레탄 코팅의 접촉각이 더 컸으며, [NCO]/[OH]의 mole%가 증가함에 따라 강도가 증가하였다. 결론적으로 식물성 오일이 함유된 친환경 도료가 스테인레스 스틸 같은 금속물질의 부식방지용 코팅에 좋은 물질이다.

The comparison of physicochemical properties and cell structure of texturized vegetable protein (TVP) and different types of meats (beef, pork, and chicken samples) were studied. TVP from the blend of 40% isolated soy protein (ISP) and 60% wheat gluten (WG) was texturized with a twin-screw extruder at 100 g/min feed rate, 45% moisture content, 250 rpm screw speed and 140℃ die temperature. The nitrogen solubility index, integrity index, chewiness, longitudinal cutting strength and microstructure of TVP were similar to the chicken sample, when compared to the other meats. However, water absorption capacity (WAC) of TVP (217.38%) was significantly (P<0.05) higher than those of meat samples (109.53 to 165.35%). The microstructure of TVP showed the fibrous structure. Non-uniform air cells were observed in the microstructure of TVP, which could indicate high WAC. The study demonstrated that the physicochemical and cell structure of TVP from the blend 40% ISP and 60% WG with 45% moisture extrusion process was similar as chicken sample.

In this study, we investigated the change of physical properties associated with the temperature of vegetable mixed oil and fat in order to produce vegetable oil and fat suitable for plant meat production. The canola oil and coconut oil were mixed at various weight ratios, and the phase change temperatures by the ratio of two oils were measured using the differential scanning calorimetry (DSC). Storage modulus (G'), loss modulus (G") and viscosity were measured using a rheometer at 20-40°C and 0.4 Hz-100 Hz. Storage modulus (G') at constant frequency (10 Hz) was measured in a continuous section of 10-50°C. As the coconut oil content increased, the peak of the melting point moved to the lower side. The viscosity was higher in order of canola oil, mixed oil, and coconut oil, and the viscosity showed a tendency to decrease as the temperature increased. In the liquid state, it showed a tendency to increase after the value of storage modulus (G') and loss modulus (G") decreased from 0.634 Hz-1 Hz. The conversion time point of storage modulus (G') of continuous temperature change is consistent with the melting point temperature of DSC, as the passed start at 10°C, storage modulus (G') increased with an exception of canola oil. Using these results, we will pursue to produce a mixed plant oil applicable to the production of vegetable meat.

The purpose of this study was to compare nutrient intake, health-related factors, and risk factors for metabolic syndrome and to investigate the prevalence odds ratio according to fruit and vegetable intake among middle-aged Korean men. Subjects included 1,677 men aged 40–64 years. The average intake of fruits and vegetables was 578.48±5.90 g/day. Forty-nine percent of the subjects were categorized into the deficient group based on the intake of fruits and vegetables, and the other subjects were categorized into the adequate group. There was a significant difference in the nutrient density per 1,000 kcal of energy, minerals, vitamins, and dietary fiber between the fruit and vegetable intake groups (p<0.001). In terms of health-related factors, only the current smoking rate in the deficient group (57.9%) was higher than that in the adequate group (45.4%) (p<0.001). There was no significant difference in the risk factors for metabolic syndrome between the fruit and vegetable intake groups. Proportion of serum triglycerides (42.6%) was the highest at a rate that exceeded the criteria for risk factors for metabolic syndrome, but systolic blood pressure (21.7%) showed a very low rate. The fasting blood glucose, serum triglycerides, and diastolic blood pressure were significantly higher in the deficient group than in the adequate group (p<0.05). Prevalence of metabolic syndrome was 31.2%. OR for prevalence of metabolic syndrome related to fruit and vegetable intake was 1.270 times higher in the deficient group than in the adequate group (p<0.05). Also, when the daily fruit intake was increased by 100 g, the prevalence of metabolic syndrome was reduced by 0.948 times but it was not related to the vegetable intake. The results of this study can be used as the basic data to establish the guidelines for fruit and vegetable intake for prevention of metabolic syndrome in middle-aged men.

Vegetable soup has been reported to have anti-inflammatory, anti-oxidative and anti-cancer effects. In this study, five kinds of vegetable soup were developed using a new manufacturing process and compositional changes in raw material, and anti-cancer and immuno-stimulatory activities were evaluated. Cytotoxicity tests based on MTT assay revealed that all vegetable soups had strong inhibitory effects against CT26 mouse colon cancer cells, with soups including Solomon’s seal being most effective based on comparison of IC50 values. Apoptosis in response to vegetable soup was occurred by 3-5 fold on cancer cells compared to normal cells. Mouse splenocytes increased by 266-541% in response to addition of vegetable soup in an in vitro proliferation experiment. In co-culture with splenocytes and CT26 cancer cells, splenocytes increased by more than 280% in every vegetable soup treatment, while cancer cells decreased by about 60% and cytokines such as IFN-γ and IL-12 were secreted from splenocytes in high levels only in response to vegetable soup including Solomon’s seal. In conclusion, all vegetable soups developed in this study had anti-cancer effects, and vegetable soup including Solomon’s seal showed the strongest anti-cancer and immuno-stimulatory effects. These results suggest that functionality of vegetable soup could be increased by changes in manufacturing processes and raw materials composition.

Mesenchymal stem cells (MSCs) have restricted life spans in vitro and can therefore only be expanded for a limited number of cell divisions before entering a senescent state and unequivocally stopping proliferation. Several types of cell culture systems have been used for large-scale expansion of MSCs. A recent trend in cell culture has been the change from serum-use to serum-supplement media. This study was conducted to investigate the proliferative effects of vegetable resources (VR) on equine adipose tissue-derived mesenchymal stem cells (eAD-MSCs) in the absence of serum and their possible mechanisms of action. Regulation of cell cycling is a key process involved in the fate of stem cells, including renewal and differentiation. In this study, we observed that the viability of eAD-MSCs was increased significantly when treated with VR under serum-free conditions. We also observed that expression levels of cell cycling-related proteins such as p53 and p21 were decreased, and proliferating cell nuclear antigen increased significantly in response to treatment with VR in eAD-MSCs under serum-free conditions. Furthermore, expression levels of cell survival-related proteins were increased in response to treatment with VR in eAD-MSCs under serum-free conditions. Therefore, our results suggest that VR promotes proliferation of eAD-MSCs under serum-free conditions.

Vegetables and fruits contain a great deal of vitamins, minerals, dietary fiber and phytochemicals. Therefore, healthconcious consumer prefer beverage made from fresh fruits and vegetables due to their health benefits. This study was conducted to investigate differences in nutritional composition and sensory characteristics of juices depending on the apparatus used: either a low-speed juicer or high-speed blender. All ingredients could be made into juice without addition of water using the low speed juicer. However, addition of water was necessary to produce juice with the high-speed blender. Phenol and flavonoid content, were higher in juice made with the low-speed juicer than that produced with the high-speed blender and were correlated with DPPH radical scavenging ability. Protease activity of pineapples juices was not significantly different for the two methods, but protease activity of kiwi juice was about 8 times higher in juice made with low-speed juicer than that made with the high-speed blender. SOD activity also tended to be higher in the juice made with low-speed juicer. The concentration of dissolved oxygen in the juice made with high-speed blender was higher than that of juice made with a low-speed juicer and was correlated with color change. In addition, the high-speed blender caused an increase juice temperature, but temperature was not changed during use of the low-speed juicer. The noise level of the low-speed juicer was low, but the high-speed blender had high noise intensity comparable to that of railway or aircraft noise. In the sensory evaluation of juice, juice made with the low-speed juicer was preferred over juice made with the high-speed blender. As a result, the overall quality of the juice produced using the low-speed juicer was superior.

Vegetable seed oils (VSOs) have been extracted and used not only as ingredients in food and as sources of dietary lipids, but also as sources of nutraceuticals used to overcome the various oxidative stresses that contribute to the development of diseases, including cancer and other chronic conditions. The chemical compositions and oxidative stabilities of various VSOs were therefore investigated; samples were stored for 35 d, with each oil having been tested under O2 exposure, sealed from O2 exposure and sealed from O2 exposure while containing O2 scavengers. Oxidative stability was evaluated by peroxide value (POV), p-anisidine value (p-AnV), iodine value (IV), and thiobarbituric acid (TBA) value. Perilla seed and flaxseed oil were mostly composed of linolenic acid (45.5% and 59.7%, respectively), whereas pine seed oil was mostly composed of linoleic acid (48.3%). Meanwhile, camellia seed and olive oils contained 80% oleic acid, which correlated strongly with oxidative stability. The POV, p-AnV, and TBA values were the highest under O2 exposure, and the lowest in the presence of O2 scavengers. These results indicate that VOS oxidative stability depends not only on storage conditions, but on unsaturated fatty acid profiles as well.

The feasibility of reduction of sodium intake using sun-dried salt and monosodium glutamate (MSG) was studied. Preference test was performed to evaluate the sensory properties of bean-sprout soup and vegetable rice porridge soup. Sun-dried salt and MSG might be a partial substitute for refined salt. There was a significant difference in salt taste strength between sun-dried salt and refined salt. Sun-dried salts 0.45% with MSG 0.07% resulted in the highest taste preference compared to that of sun-dried salts 0.60% without MSG in bean-sprout soup, which resulted in 23.9% reduction of sodium intake. Sun-dried salts 0.38% with MSG 0.04% resulted in the highest taste preference compared to sun-dried salts 0.53% without MSG in vegetable rice porridge soup, which resulted in 25.4% reduction of sodium intake. There seemed to be a synergistic effect on reduced usage of sodium salt when MSG was used in vegetable rice porridge and bean-sprout soup with sun-dried salt.