한우 등심조직 내 succinate dehydrogenase 및 triosephosphate isomerase 발현이 근내 지방함량에 미치는 영향에 관한 연구

Nam-Kuk Kim(김남국),Seung-Hwan Lee(이승환),Dajeong Lim(임다정),Duhak Yoon(윤두학),Chang-Soo Lee(이창수),Oun-Hyun Kim(김언현),Hyeong-Cheol Kim(김형철),Sung-Jong Oh(오성종),Seong-Koo Hong(홍성구) 한국생명과학회 2012 생명과학회지 Vol.22 No.1

비육 전(12개월령)ㆍ후(27개월령)기 한우 등심육을 대상으로 단백체 연구를 통하여 succinate dehydrogenase (SDH) 및 triosephosphate isomerase (TPI) 단백질의 발현 차이가 관찰되었다. 따라서 본 연구는 근내지방함량의 차이를 보이는 비육 전ㆍ후기 한우 등심육 내 차등발현을 보이는 SDH 및 TPI 유전자를 대상으로 근내지방함량과의 관련성 규명을 위하여, 비육 전ㆍ후기 및 한우 동기우 집단 50두를 대상으로 유전자 발현분석 및 통계분석을 수행하였다. 비육 전ㆍ후기 시료를 대상으로 유전자 발현분석을 수행한 결과 SDH 유전자는 12개월령에서 27개월령보다 4배 발현이 높은 것으로 확인되었으며, 한우 동기우 집단 50두 등심육을 대상으로 유전자 발현량과 근내지방함량과의 관련성을 분석한 결과에서도 근내지방함량과 고도의 통계적 유의성(p<0.001)이 있음을 확인하였다. 그러나 TPI의 경우 근내지방함량과의 관련성은 확인되지 않았다. 이러한 결과로 볼 때 SDH 유전자는 한우등심육 내에서 근내지방함량과 관련된 유전자로 판단되며, 지속적으로 유전자구조 변이연구 등을 통한 유전자 마커로의 개발이 필요할 것으로 생각된다. In a previous study, succinate dehydrogenase (SDH) and triose phosphate isomerase (TPI) were detected by 2D gel electrophoresis as differentially expressed proteins in the longissimus thoracis muscles of cattle aged between 12 and 27 months old. In the present study, we investigated the association of SDH and TPI gene expression with intramuscular fat content in 50 Hanwoo steers. The SDH gene was expressed at a 4 times higher level in the 12 month old group than in the 27 month old group (p<0.01). A regression analysis between gene expression value and intramuscular fat content showed a negative correlation between expression of the SDH gene and intramuscular fat content (p<0.001). In contrast, the expression of the TPI gene showed no significant association with intramuscular fat content. This result suggests that the SDH gene may be a candidate marker gene for intramuscular fat content in the longissimus thoracis of Korean cattle.

육계분의 콤포스터 처리시 내부온도 조절이 생산물의 영양학적, 미생물학적 성상에 미치는 영향

곽완섭,김태규,김언현,김창원,Kwak, Wan-Sup,kim, Tae-Gyu,Kim, Oun-Hyun,Kim, Chagn-Won 한국축산환경학회 1996 축산시설환경학회지 Vol.2 No.2

In an attempt to recycle as feed or fertilizer, broiler litter containing rice hull was manually composted under the control of peak temperature of piles(uncontrolled or controlled below $70^{\circ}C$ or below $60^{\circ}C$) in each of three $1.0\;{\times}\;1.0\;{\times}\;1.2m$ dimensional facilities. Changes of nutritional and microbiological parameters were evaluated throughout the 8 weeks of processing period. The initial content of crude protein(29.6%) decreased to 17.8% after 8 weeks of composting. The rapid nitrogen(N) loss observed in the early phase was attributed mainly to non-protein-N(NPN) loss. The initial content of ash(19.1%) increased to $26{\sim}29%$ after 8 weeks. For toxic heavy metals, Cr, Pb, and Hg contents of final composts were far less than the maximum tolerance levels allowed in food or compost. Bacterial growth was rather depressed until the second week, increased thereafter, and reached to peak($10^{12}cfu$ level) at the 4th week of composting. With composting, actinomycetes were active at the level of $10^7\;to\;10^9$. Fungi were active during the first to third week of composting. In general, control of pile temperature below $70^{\circ}C$ did not remarkably alter the nutritional and microbiological parameters of broiler litter compost, compared to that of pile temperature below $60^{\circ}C$. Further researches on prevention from the rapid loss of NPN in the early phase of composting are required for more effective recycling of broiler litter.

아질산염과 아스코르브산 유래 가스가 유화형 소시지의 발색 및 물리적 특성에 미치는 영향

김남국,정한혁,이창수,이승환,김언현,Kim, Nam-Kuk,Jung, Han-Hyuck,Lee, Chang-Soo,Lee, Seung-Hwan,Kim, Oun-Hyun 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.1

본 연구는 아질산염과 아스코르브산을 직접 첨가하는 방법을 개선, 대체하기 위하여 아질산염과 아스코르브산 유래 가스를 이용하여 유화형 소시지를 제조하고, 발색 및 물리적 특성에 미치는 영향을 분석하고자 수행하였다. 대조구는 아질산염 150 ppm, 아스코르브산 450 ppm을 직접 첨가하여 제조하였으며, 실험구는 동일량의 아질산염과 아스코르브산을 반응시켜 생성된 가스를 포집하여 유화물 제조에 사용하였다. 대조구 및 실험구에서 원료육 보다 높은 pH를 보였으나, 저장기간 중 pH의 범위가 6.22-6.34로 큰 변화는 보이지 않았다. 육색의 경우 원료육에 비해 높아진 명도(lightness, CIE $L^*$)와 적색도(redness, $a^*$)를 보였으며, 저장기간 중 실험구가 대조구에 비해 낮은 적색도, 높은 황색도(yellowness, $b^*$)를 나타내었다(p<0.05). 그러나 명도의 경우 실험구와 대조구간 차이를 보이진 않았다. 물리적 특성 변화로 가열 및 저장감량에서 실험구와 대조구간 차이가 관찰되었으나(p<0.05), 보수력 및 전단력에서는 유의적인 차이를 보이지 않았고, 저장기간 중 실험구와 대조구 모두에서 저장감량이 증가됨을 확인하였다(p<0.05). 이러한 결과를 종합해 볼 때 아질산염과 아스코르브산 유래 가스의 처리가 유화물의 발색 및 물리적 특성에 있어 아질산염과 아스코르브산을 직접 처리한 경우와 유사한 효과를 나타내며, 이는 아질산염과 아스코르브산 유래 가스가 아질산염과 아스코르브산을 직접 첨가하는 방법을 개선, 대체할 수 있을 것으로 판단된다. In order to improve or replace the direct addition method of nitrite and ascorbic acid, the effect of nitrite and ascorbic acid-derived gas addition on color development and physical characteristics in emulsified sausage was investigated. Nitrite (150 ppm) and ascorbic acid (450 ppm) were added directly to emulsion in the control group, but in the treatment group nitrite and ascorbic acid-derived gas was used for emulsion. In the control and treatment groups, pH values were higher than raw meat, but these values did not show significant change during the storage in both groups. In the meat color, lightness (CIE $L^*$) and redness ($a^*$) values of control and treatment groups were higher compared to raw meat. The treatment group has lower redness and higher yellowness ($b^*$) values than control group during the storage (p<0.05). However, lightness was not significantly different between control and treatment groups. The cook and storage loss values were significantly different between control and treatment groups (p<0.05), but the water holding capacity and shear force values were not significantly different between groups. These results showed that treatment of nitrite and ascorbic acid-derived gas has a similar effect to direct addition of nitrite and ascorbic acid on color development and physical characteristics in emulsified sausage. Also, these results showed that nitrite and ascorbic acid-derived gas addition may be a good possible alternative of nitrite and ascorbic acid using in emulsified sausage.

한우 지방산결합단백질 4(FABP4) 유전자 조절영역내 단일염기변이(SNP)와 도체형질간 연관성 분석

이승환(Seung Hwan Lee),김남국(Nam Kuk Kim),김승창(Seung Chang Kim),최봉환(Bong Hwan Choi),허강녕(Kang Neung Heo),이창수(Chang Soo Lee),김언현(Oun Hyun Kim),이준헌(Jun Heon Lee),김형철(Hyeong Cheul Kim),홍성구(Seong Koo Hong) 충남대학교 농업과학연구소 2011 농업과학연구 Vol.38 No.4

The aim of this study was to identify the polymorphism on fatty acid binding protein (FABP4) gene promoter region and its association with carcass traits in Hanwoo. We performed PCR-direct sequencing of FABP4 promoter region to identify single nucleotide polymorphism (SNPs) using unrelated 24 Hanwoo bulls. Four SNPs (-298A>G, -472A>G, -887A>G, -862A>G) were detected in the promoter region and genotyped on 583 Hanwoo steers. A linear mixed model revealed an association of three SNPs (-298A>G, -472A>G and ?862A>G) with carcass weight and marbling score in dominance model (P<0.05). The animals with AA genotypes for the three SNPs were heavier carcass weight (5 kg) than animals with GG genotypes in the statistical analysis. For the marbling score, the AA genotype was lower effect of marbling score (0.21) than GG genotypes. In conclusion, this study indicates an important role for three SNPs detected in promoter region of FABP4 in determining carcass weight and marbling score in Hanwoo.

내가공에 있어서 분리대두단백의 이용방안

김언현 한국콩연구회 1992 韓國콩硏究會誌 Vol.9 No.2

These days, Isolated soy protein have been important for meat application as a primary vegetable protein. A goad lsolgted soy protein nat only has good nutrition profile but good functionality. The Isolated soy protein in meat application can be classified into three categories, emulsified, whole muscle and ground meat application. To evaluate the quality of meat products, Isolated soy protein have following functionalities : ① Good water and fat binding capabilities, ② Good emulsification capabilities, ③ Stable to salt and heat, ④ Provide good texture in finished products, ⑤ Contribute tire least non - meat flavor. And the following factors have to be considered to formulate for the desirable meat products : 1. Desired products characteristics and quality (① texture, ② Mouth feel, ③ Flavor, ④ Appearance, ⑤ Aroma, ⑥ Color, ⑦ Shelf - life ). 2. Cost of finished products. 3. Availabilities of raw materials. 4. Nutritional requirement and legistration.

Chitosan 첨가에 의한 육제품 개발에 관한 연구(Ⅰ) : The Effect on Sausage Batter Color 소시지 Batter의 발색에 미치는 영향

김언현 건국대학교 자연과학연구소 1999 建國自然科學硏究誌 Vol.10 No.1

This study aimed for the examination of color characteristics and safaty of sodium nitrite - free sausage products. Experiments were carried out on the frankfurter sausage batter which was stored at 5℃ for 3 days. Physicochemical characteristics of sausages batter treated processed with low density chitosan+G.D.L.(glucono-δ-lactone) solution were evaluated during the storage time. pH in sausage batters with chitosan were lowered than nitrite treated one. Gel strength in sausage batter with chitosan was significantly higher than nitrite gel. In sausage batter phase, chitosan enhanced stability of all sausage batter color compare with nitrite treated one except lightness.

糖類의 添加가 肉의 細菌性腐敗에 미치는 影響

金彦玄 건국대학교 1979 論文集 Vol.9 No.1

This experiments were carried out to investigate the effect of sugars on psychrophillic's spoilage in ground meat. Change of pH value, utilization of sugars and determination of sugars in proper level to prolongation of shelf were studied during storage at 5℃. The results obtained were summarized as follow; 1.PH value in 2% glucose treated ground beef was 5.25 (pork, 5.1), in 5 % glucose treated ground beef was 5.15 (pork, 4.45) and in 10% glucose treated ground beef was 4.5 (pork, 4.1). 2.Growth of variouse micro-organisms in ground beef samples containing 2 % glucose after 9 days at 5℃ were as follow; ① Average total aerobes counts in control(beef) were 8.3×109 cells/g (pork,1.2×1010 cells/g) and in glucose treated were 6.0×107cells/g (pork, 7.8×105 cells/g) ② Average coliformbacteria control were 3.5×105 cells/g (fork, 3.6×105 cells/g) and in glucose treated were 2.4×103 cells/g (park 2.8×104 cells/g) ③ Average lactic acid producing bacteriacounts in control were 5.8×107cell/g (pork 5.5×107cells/g and in glucose treated were 5.7×106 cells/g (pork, 4.5×106 cells/g) ④ Average lactobacillus counts in control were 3.6×105 cells/g (pork, 3.3×105 cells/g) and in treated were 4.2×106 cells/g) but, there was no indication of bacterial interaction between Lactobacillus and pseudomonas species. 3.In glucose treated samples, all added glucose was depleted completely when 12 days (9 days in pork) was passed in 2% glucose containing ground beef, 16 days(same days in pork) in 5 % glucose containting one. And pH started to rise from this pont. 4.The addition of glucose to ground meat more prolonged its average shelf life at refrigerated temperature (5℃) than control one. 7 days(8 days in pork) in 2% glucose level, 9 days(10 days in pork) in 5 % glucose level and 12 days(same in pork) in 10 % glucose level were prolonged than control meats.

인삼 조사포닌이 다이옥신-노출 기니픽의 혈액화학 지수에 미치는 효과

김언현 建國大學校 自然科學硏究所 2001 建國自然科學硏究誌 Vol.12 No.-

본 연구는 자성 기니픽에 있어 2,3,7,8-tetrachlo rodibenzo-p-dioxin (TCDD)-유도 독성에 대한 홍삼 조사포닌의 방어 효과를 구명하기 위하여 수행되었다. 총 80마리의 자성 기니픽 (800 ± 20g)을 8군으로 나누어 Gl (정상 대조군)에 대하여는 TCDD의 운반체와 생리식염수를, G2 (TCDD단독 투여군)에게는 TCDD (1 μg/kg b.w.)와 생리식염수를 복강 주사하였다. 한편, G3, G4 (조사 포닌 단독투여군), G5, G6군 (조사포닌 전 투여군)과 G7, G8 (조사포닌 후 투여군)에 대하여는 각각 홍삼 조사포닌[10 (G3, G5, G7), 20 mg/kg b.w. (G4, G6, G8)]을 TCDD 투여 7일전 혹은 TCDD 투여 7일 후부터 각각 5주 혹은 3주간 복강 주사하였으며, TCDD (1 μg/kg b.w.)는 1회 복강으로 주사하였다. G2군의 경우 체중은 TCDD-노출 후 3일째부터 유의하게 감소한 반면, 사포닌단독 투여군인 G2, G4군과 전 투여군인 G5, G6군에 있어서는 실험기간 동안 정상 대조군에 비하여는 체중 증가가 억제되나 G2군에 비하여는 유의하게 증가 (p<0.01) 하였으며, 홍삼 조사포닌 후 투여군인 G7, G8군에 있어서도 조사포닌 투여 전까지는 G5군과 유사한 경향을 나타냈으나 조사포닌 투여 후부터는 G2군에 비하여 체중 감소가 현저히 억제 되있다. G2군에서는 잘 알려진 바와 같이 간, 비장, 췌장, 신장 및 심장기능과 관련된 임상화학 지수가 유의하게 증가하거나 감소한 반면, 홍삼 조사포닌 처리군인 전투여군과 동시 투여군 모두에서는 유의하게 억제되는 것을 관찰할 수 있었다(p<0.05). 이상의 결과는 인삼의 주요 활성성분으로 알려진 조사포닌이 다이옥신에 의하여 유도되는 독성을 방어하며 이러한 방어 효과는 성별과 무관하게 발현되었다. This study was carried out to investigate the effect of crude ginseng saponin (CGS) on blood chemical parameters in adult female guinea pigs exposed to 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD). A total of 80 guinea pigs (800 ± 20g) were divided into 8 groups; group 1 (normal control group) was given vehicle (corn oil containing small amount of acetone and MDSO) and saline; group 2 (single TCDD-treated) received TCDD (1 μg/kg, i.p.) and saline (i.p.); group 3 and 4 were administered CGS at a daily i.p. doses of 10 and 20 mg/kg for 4 weeks, respectively; groups 5 and 6 were administered CGS (10 and 20 mg/kg, respectively) for 5 weeks starting 1 week before TCDD-exposure; groups 7 and 8 were administered CGS (10 and 20 mg/kg, respectively) for 3 weeks from 1 week after TCDD-exposure. CGS was prepared by Diaion HP-20 adsorption chromatography. Body weights of G2 were significantly decreased from the 2nd week after TCDD-exposure (p<0.01). Body weights of the CGS-treated groups were also decreased by TCDD-exposure but the weight loss was greatly retarded compared with that of G2. Increase in blood glucose, amylase, lipase, total cholesterol, triglyceride, AST and LDL-cholesterol levels by TCDD exposure was significantly attenuated by the CGS-treatment (p<0.05). From these results, we found that saponin, the main active ingredient of ginseng, played a protective role in TCDD-induced toxicity and ginseng protected female animals from dioxin-induced toxic manifestation.

Probiotics용 복합효소 분비 Bacillus sp.의 분리 및 원료사료를 이용한 균주 생산을 위한 배지 조건의 최적화

양시용,송민동,김언현,김창원 한국산업미생물학회 2001 한국미생물·생명공학회지 Vol.29 No.2

가축 사료첨가용 probiotics용 균주를 얻기 위해 특히 내열성이 높아 가공사료에 적합한 Bacillus sp.를 위주로 하여 가축에게 유용한 효소인 phytase를 비롯하여 protease, cellulase, xylanase, amylase의 활성을 모두 나타내는 4-3 균주를 얻어 동정한 결과 Bacillus subtilis로 밝혀졌으며, 이를 B. subtilis 4-3으로 명명하였다. 본 균주를 원료사료에 순수배양하여 사료의 항영양인자인 phytic acid 분해율을 검토한 결과 대두박 및 쌀겨에 있어서는 phytic acid 분해율이 낮았으나, 밀기울의 경우 80.63%로 상대적으로 높은 phytic acid 분해율을 나타내었다. 원료 사료를 이용한 균주의 생산 조건은 대두박 1%(w/v)와 당밀 2%(w/v)가 가장 적합한 균주 생산을 위한 배지조성으로 검토되었다. Isolation of Bacillus sp. producing multi-enzyme and optimization of medium conditions for its production using feedstuffs for probiotics were carried out in this study. A bacterium isolated from natural resources, namely Bacillus subtilis 4-3, has multi-enzyme activity (phytase, cellulase, xylanase, protease, and amylase. In the culture of B. subtilis 4-3 using soybean meal and rice bran, relatively low phytate degradation was noted using whereas high phytate degradability was observed with wheat bran (80.63%). The optimal composition of medium using feedstuffs was 1.0% (w/v) soybean meal and 2% (w/v) molasses to yield high cell growth.