This study aimed to examine the possibility of upcycling extracts of Angelica keiskei and Oenanthe javanica juice by-products through comparing enzyme extraction (EE) and complex extraction (CE) methods to increase the extraction yield and flavor of materials. A higher extraction yield was obtained for free amino acid content with EE and CE for A. keiskei and O. javanica juice by-products, respectively, and a higher extraction efficiency was achieved with juice by-products than with extracts prepared from raw materials before juice production. The content of major amino acids varied depending on the extraction method used. When used according to the characteristics of the extract, their use as a functional material was confirmed along with improvement in the flavor of the food. Consistently high extraction yields for organic acid and sugar levels were obtained with CE in A. keiskei and O. javanica juice by-products. The DPPH radical scavenging ability and TPC were consistently high with CE in A. keiskei and O. javanica juice by-products; the increase in extracted content was likely because of the reaction between the ethanol used for CE and the phenolic compounds. However, because the antioxidant capacity of the juice by-product extracts was somewhat lower than that of the extracts from raw materials before juice production, the amount used should be reviewed. The TFC was found to be higher in extracts obtained with EE than with CE for A. keiskei juice by-products; however, no significant difference was observed between EE and CE in the O. javanica juice by-products. Through this study, the taste compounds and antioxidant properties of extracts obtained from juice by-products produced after the production of A. keiskei and O. javanica green juice were analyzed, and the availability of high value-added materials was confirmed. Based on these research results, expanding specific R&D for practical use should be explored.

유럽인권재판소는 개인정보보호와 관련한 판례에서 국가기관이 보유하 는 개인정보가 개인의 사생활 및 가족생활을 존중받을 권리 위반에 해당 하는지 여부를 결정함에 있어서 다음과 같은 기준을 제시한다. 즉, 문제 가 되는 정보가 어떠한 방식으로 수집되고 보유하게 되었는지, 해당 정보 가 녹음되었다면 그러한 녹음이 어떠한 방식으로 사용되고, 결과물이 입 수되었는지와 같은 녹음물의 성질 등 각 사안의 구체적인 정황을 충분히 고려해야 한다는 것이다. ⌜일반정보보호규정⌟(General Data Protecti on Regulation, GDPR)이 유럽연합(EU)에서 통과되어 2018년 5월 25 일자로 발효되었다. 이로써, EU에 있는 사람들과 관련된 정보를 다루거나 수집하는 경우에는 전 세계 어디 있는 기관이라도 정보보호의무를 부담하 며, 사생활보호 기준을 위반하는 경우에 상당한 금액의 과징금이 부과된 다. 이처럼, 세계의 개인정보보호법 발전을 유럽이 주도하고 판결을 통하 여 개인정보보호법 개정을 선도하고 있다. 이러한 시점에서, 유럽인권재판 소의 개인정보보호와 관련한 구체적인 판례에서의 동향을 살펴보는 것은 향후 우리나라 개인정보보호법의 발전 방향을 제시할 수 있다는 점에서 의미 있다고 생각된다. 유럽인권재판소에 개인정보보호와 관련한 여러 회 원국의 사례들이 있음에도 불구하고 우리나라에 많이 소개되지 않았다. 특히 우리나라에서는 개인정보보호법의 개정안이 논의되는 등 개인정보보 호와 관련한 법적 제도 마련에 활발한 논의가 진행 중이다. 그럼에도 불 구하고, 아직 우리나라 법원에 개인정보보호와 관련하여 특히 개인정보의 수집, 저장 및 사용, 공개, 접근 및 삭제와 같이 세부적인 상황에 관한 판 례가 많이 축적되지 않은 실정이다. 이러한 점을 고려한다면 유럽인권재 판소의 개인정보보호와 관련한 여러 회원국의 사례를 통하여 판례 동향을 연구하는 것은 향후 우리나라의 개인정보보호법의 개정 추진과 장차 나오 게 될 법원 판례에 시사점을 줄 수 있을 것이라고 기대한다.

In recent years, various methods of measuring body temperature have been developed using wireless biosensors to facilitate an early detection of pregnancy and parturition in cows. However, there are no studies on real-time monitoring of cattle body temperature throughout pregnancy. Therefore, we investigated the daily mean ruminal temperature in pregnant cows throughout pregnancy using a ruminal bio-capsule sensor and then evaluated the temperature variation between pregnant and non-pregnant cows. In pregnant cows, the mean and standard deviation of ruminal temperature was 38.86 ± 0.17℃. Ruminal temperature in pregnant cows slowly decreased until 180 to 190 days after artificial insemination and after that, the temperature increased dramatically until just before parturition. Furthermore, the means ruminal temperature was significantly different between pregnant and nonpregnant cows. The mean and standard deviation of ruminal temperature were as follows: 38.68 ± 0.01℃ from days 80 to 100, 38.78 ± 0.02℃ from days 145 to 165, 38.99 ± 0.45℃ from days 200 to 220, 39.14 ± 0.38℃ from days 250 to 270 before parturition. Therefore, our results could provide useful data for early detection of pregnancy and parturition in Korean cows.

Ochratoxin A (OTA) is one of the most important mycotoxins owing to its widespread occurrence and toxicity including nephrotoxicity and potential carcinogenicity to humans. Since OTA is stable under most food processing conditions, OTA has been detected not only in a wide range of agricultural commodities such as cereal grains but also their processed products. Nonetheless, it is known that significant reduction of OTA may be achieved under higher temperature and alkaline conditions. In this study, the effects of retorting cooking process on the stability of OTA in spiked (20 μg/kg of dry weight basis) rice and oat porridge (10% solid content; w/v) in the presence and absence of baking soda was investigated using a laboratory horizontal steam retort system. The samples were heated in a pot at 85°C central temperature until it becomes gelatinized, packed in retort pouched, and heat-processed in pressurized retort machine (at 121°C for 25 min) followed by drying in 50°C oven overnight. Samples were analyzed for OTA by high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). The reduction of OTA in retorted rice and oat porridge were 54% and 17%, respectively, while greater reduction of OTA was observed at increased amount of baking soda. The reduction of OTA in retorted rice porridge with 0.5% and 1% baking soda were 55% and 66%, respectively. In the retorted oat porridge, reduction of OTA was also evident to result in 30% and 48% with 0.5% and 1.0% of added baking soda, respectively. These results suggest that OTA in rice and oat may be reduced significantly by retorting process. In addition, added baking soda may positively impact the reduction of OTA.

Ochratoxin A (OTA) represents one of the most widespread mycotoxins in agricultural commodities in the world and is considered a possible human carcinogen with its potent nephrotoxicity. Since OTA is stable under most food processing conditions, OTA has been detected in a wide range of cereal grains and their processed products as well. Puffed cereals are commonly used as baby snacks or as ingredients in snack formulations. We investigated the explosive puffing process effect on reduction of OTA in rice and oat. The rice and oat grains were adjusted the moisture content at 16% wet weight basis (wb) and spiked OTA (100 μg/kg), and then puffed by the explosive puffing machine at 5, 7, and 9 kgf. The temperature of chamber was 200°C and the duration times for 5, 7, and 9 kgf were 5, 6, and 9 min, respectively. The reduction of OTA in puffed rice and oat snacks were in the range of 15 – 28% and 38 – 52%, respectively, and the reduction of OTA in puffed rice and oat snacks were decreased with increasing explosive puffing pressures. The moisture content of puffed rice and oat snacks were in the range of 5 – 8% wb and 6 – 10% wb, respectively, and the moisture content in puffed rice and oat snacks were decreased with increasing of explosive puffing pressures. A decrease in bulk density of puffed rice and oat snacks was observed with increased explosive puffing pressure. In addition, increased values of degree of redness (a) in puffed rice and oat samples were observed with increasing explosive puffing pressure. These results suggest that OTA in rice and oat may be reduced significantly by explosive puffing process.

Ochratoxin A, which is frequently detected in cereals and infant diets worldwidely, is a mycotoxin to damage mainly the kidney and liver. Because ochratoxin A is highly thermostable compound. it is necessary to study ways of reducing level of ochratoxin A by controling processing steps. However, food processes, including extrusion, expansion, roasting, and steam cooking, which are used in order to mitigate the contents of ochratoxin A, are known to produce polycyclic aromatic hydrocarbons, which are generated from radicals decomposed by pyrolysis. Therefore, this study analyzed the levels of 4 polycyclic aromatic hydrocarbons, benz (a) anthracene, chrysene, benzo (b) fluoranthene and benzo (a) pyrene in rice-based products made in high pressure and heating process. Rice samples were finely ground, and homogenized samples were alkaline treatement with 1 M KOH/EtOH and extracted with liquid-liquid extraction method using n-hexane. The extracted solution was pretreated with a silica cartridge. The purified solution was dried with nitrogen gas and dissolved in 1 mL of dichloromethane and injected into GC/MSD. We had overall recoveries for 4 polycyclic aromatic hydrocarbons spiked into rice samples ranging from 92.8 to 110.2%. The limit of quantitations of benz (a) anthracene, chrysene, benzo (b) fluoranthene and benzo (a) pyrene in rice-based product were 0.19 ng/g, 0.38 ng/g, 0.51 ng/g, and 0.31 ng/g, respectively. However, these 4 polycyclic aromatic hydrocarbons in all processed rice samples were not detected.

Ochratoxin A (OTA) is one of the most important mycotoxins due to its prominent nephrotoxicity as well as potential carcinogenicity to human. OTA has been detected in a wide range of agricultural commodities including cereal grains and their processed products. OTA is stable under most food processing conditions while the reduction of OTA is more rapid and extensive under higher temperature and alkaline conditions. In this study, the effects of extrusion cooking on the stability of OTA in spiked (100 μg/kg) rice flour (moisture content, 16% wet weight basis) in the presence and absence of baking soda was investigated using a laboratory scale twin-screw extruder. The extrusion variables were temperature (120 and 150°C), screw speed (150, 200, and 250 rpm), and baking soda (0, 0.5, and 1%, w/w). Both unextruded and extruded samples were analyzed for OTA by high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). The reduction of OTA was in the range of 78-82% with no added baking soda, whereas lesser reductions of 75-80% and 72-77% were observed at 0.5% and 1% baking soda, respectively. Both temperature and screw speed did not affect reduction of OTA during extrusion regardless of the presence or absence of baking soda. While the total color difference (ΔE) of extruded samples were increased with baking soda content, the radial expansion of extruded samples were decreased with baking soda content. These results suggest that OTA in rice flour may be reduced significantly by extrusion. In addition, added baking soda may negatively impact the reduction of OTA while its mechanism of action is unknown.

The tobacco cutworm, Spodoptera litura(Fabricius), is a major pest of tomato and frequently demands control measures. The timing of insecticide application is a key factor in determining its efficiency, so an experiment was designed to investigate this. Application of insecticide was based on three criteria: (i) the number of trap-caught moths in a Delta-type trap with a commercial sex pheromone lure placed in the center of the target area, soon after plant emergence; (ii) the percentage of plants exhibiting pinhole-type damage (10% or 20%) and (iii) the percentage of plants exhibiting shot hole-type damage (10% or 20%) compared to a check plot without any control measures. We found that the number of trap-caught moths was, compared to the other methods, the best means of deciding on insecticide application in tomato plant to control the tobacco cutworm. Using pheromone traps, we obtained the best performance of the insecticide Shinnago, causing > 90% larval mortality. Without insecticide application, tomato yield reduction due to the tobacco cutworm larva damage was 27%.

We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

Pheromone biosynthesis activating neuropeptide (PBAN) produced in the subesophageal ganglion is known to stimulate pheromone production in the pheromone gland. A cDNA isolated from female adult heads of Maruca vitrata encodes 197 amino acids including PBAN, designated as Mvi-PBAN, and four other neuropeptides (NPs): diapause hormone (DH) homologue, α-NP, β-NP and γ-NP. All of the peptides are amidated in their C-termini and shared a conserved motif, FXPR(or K)L-NH2 structure. Mvi-PBAN consists of 35 amino acids as previously reported (Chang and Ramasamy, 2014). RT-PCR analysis revealed that Mvi-PBAN cDNA was expressed in all examined body parts. Nucleotide sequence analysis of RT-PCR products indicated the Mvi-PBAN sequence was identical in all examined body parts of both sexes. These results suggest that Mvi-PBAN expression is maintained in examined stages or tissues.

The influence of aging on the flavor precursors and volatile compounds of top round beef was studied. The concentrations of free amino acids, nucleotides, creatine, dipeptides, and volatile compounds were measured after top round from Hanwoo was aged at 4℃ for 21 days. The amount of free amino acids in top round significantly increased with the increase of aging period. There was no effect of aging on the concentrations of adenosine monophosphate or inosine in top round. The inosine monophosphate content of top round significantly decreased with age, while the hypoxanthine content increased. The concentrations of creatine, carnosine, and anserine in top round were not influenced by aging. In total, 24 volatile compound were identified in aged, cooked top round. Of these, the quantities of aldehydes (propanal, pentanal, hexanal, heptanal, octanal, and nonanal), hydrocarbons (pentane and octane), 2-butanone, ethyl acetate, and pyridines (4-ethynyl-pyridine and 4-acetyl-pyridine) significantly increased after aging. We conclude that the flavor of top round can be improved by aging.

The pheromone biosynthesis in Plutella xylostella is stimulated a neuropeptide, pheromone biosynthesis activating neuropeptide which is produced in subesophageal ganglion. The pheromone production is more active in the scotophase than in the photophase, which suggests that there may be changes of gene expression in the pheromone glands. To analyze gene expression related to pheromone biosynthesis, we performed transcriptomes of pheromone glands which were isolated at every 4 h. Eleven pheromone biosynthesis-related genes, acetyl-CoA carboxylase, fatty acid synthase, acyl-CoA dehydrogenase, enoyl-CoA hydratase, 3-hydroxyacyl-CoA dehydrogenase, Δ9 desaturase, Δ11 desaturase, fatty acid reductase, alcohol oxidase, aldehyde oxidase, and aldehyde reductase were identified. Among these genes, the expression of aldehyde reductase and aldehyde oxidase were relatively higher in the scotophase than in photophase, which may affect increase of pheromone production in the scotophase. Expression of signal genes involving in pheromone biosynthesis such as acyl-CoA desaturase, FAR, PBAN receptor, fatty acid transporter and acyl-CoA binding protein did not exhibited any significant difference.

A rapid cold hardening (RCH) and supercooling capacity usually play crucial roles in survival during the overwintering period in the tobacco budworm, Helicoverpa assulta, a freeze-susceptible species. Cryoprotectants such as polyol or sugar affect RCH and maintain fluid status of hemolymph. This study is performed to identify cryoprotectants as a RCH factor in H. assulta. Pre-exposure of H. assulta larvae to 4℃ significantly increased survival at -10℃ in all developmental stages from egg to adult. RCH was dependent on the duration of the pre-exposure period. RCH also significantly enhanced the supercooling capacity. Analysis of cryoprotectants from the hemolymph revealed that the pre-exposure treatment allowed the larvae to accumulate glycerol and trehalose among polyols examined. In addition, unknown materials from 2 peaks were also increased. TIC analysis revealed 3 predicted formulas for unknown materials, C26H24O20S or C3H4N6OS and C22H20O21. Glycerol-3-phosphate dehydrogenase (GPDH) and glycerol 3-phosphatase (G3P) that involving in glycerol biosynthesis were identified from the transcriptome of H. assulta 4th instar larvae. Based on the expression level of transcripts, the expressions of GPDH and G3P were relatively increased when compared to that of the control, suggesting that these genes contribute to overwintering and biosynthesis of glycerol.