Sensory Characteristics and Physiological of Chiffon Cake with Tomato powder

Dong-Joo Bing,Eun-Ju Yoon,In-Hyu Bae,Deuk-Moon Cho,Soon-Sil Chun 한국식품영양학회 2013 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2013 No.06

Development of Sourdough Bread with Wild Grape

Dong-Joo Bing,Tai-Sun Shin,Soon-Sil Chun 한국식품영양학회 2014 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2014 No.12

Gender-independent efficacy of mesenchymal stem cell therapy in sex hormone-deficient bone loss via immunosuppression and resident stem cell recovery

Bing-Dong Sui,Ji Chen,Xin-Yi Zhang,Tao He,Pan Zhao,Chen-Xi Zheng,Meng Li,Cheng-Hu Hu,Yan Jin 생화학분자생물학회 2018 Experimental and molecular medicine Vol.50 No.-

Osteoporosis develops with high prevalence in both postmenopausal women and hypogonadal men. Osteoporosis results in significant morbidity, but no cure has been established. Mesenchymal stem cells (MSCs) critically contribute to bone homeostasis and possess potent immunomodulatory/anti-inflammatory capability. Here, we investigated the therapeutic efficacy of using an infusion of MSCs to treat sex hormone-deficient bone loss and its underlying mechanisms. In particular, we compared the impacts of MSC cytotherapy in the two genders with the aim of examining potential gender differences. Using the gonadectomy (GNX) model, we confirmed that the osteoporotic phenotypes were substantially consistent between female and male mice. Importantly, systemic MSC transplantation (MSCT) not only rescued trabecular bone loss in GNX mice but also restored cortical bone mass and bone quality. Unexpectedly, no differences were detected between the genders. Furthermore, MSCT demonstrated an equal efficiency in rectifying the bone remodeling balance in both genders of GNX animals, as proven by the comparable recovery of bone formation and parallel normalization of bone resorption. Mechanistically, using green fluorescent protein (GFP)-based cell-tracing, we demonstrated rapid engraftment but poor inhabitation of donor MSCs in the GNX recipient bone marrow of each gender. Alternatively, MSCT uniformly reduced the CD3+T-cell population and suppressed the serum levels of inflammatory cytokines in reversing female and male GNX osteoporosis, which was attributed to the ability of the MSC to induce T-cell apoptosis. Immunosuppression in the microenvironment eventually led to functional recovery of endogenous MSCs, which resulted in restored osteogenesis and normalized behavior to modulate osteoclastogenesis. Collectively, these data revealed recipient sexually monomorphic responses to MSC therapy in gonadal steroid deficiency-induced osteoporosis via immunosuppression/anti-inflammation and resident stem cell recovery.

Applying Neural Networks to Model Monthly Energy Consumption of Commercial Buildings in Singapore(ICCAS2004)

Bing Dong,Siew Eang Lee,Majid Hajid Sapar,Han Song Sun 제어로봇시스템학회 2004 제어로봇시스템학회 국제학술대회 논문집 Vol.2004 No.8

Effects of xylanase supplementation to wheat-based diets on growth performance, nutrient digestibility and gut microbes in weanling pigs

Dong, Bing,Liu, Shaoshuai,Wang, Chunlin,Cao, Yunhe Asian Australasian Association of Animal Productio 2018 Animal Bioscience Vol.31 No.9

Objective: This study was designed to investigate the effects of an Aspergillus sulphureus xylanase expressed in Pichia pastoris on the growth performance, nutrient digestibility and gut microbes in weanling pigs. Methods: A total of 180 weanling pigs (initial body weights were $8.47{\pm}1.40kg$) were assigned randomly to 5 dietary treatments. Each treatment had 6 replicates with 6 pigs per replicate. The experimental diets were wheat based with supplementation of 0, 500, 1,000, 2,000, and 4,000 U xylanase/kg. The experiment lasted 28 days (early phase, d 0 to 14; late phase, d 15 to 28). Results: In the early phase, compared to the control, average daily gain (ADG) was higher for pigs fed diets supplemented with xylanase and there was a quadratic response in ADG (p<0.05). In the entire phase, ADG was higher for the pigs fed 1,000 or 2,000 U/kg xylanase compared to the control (p<0.05). The gain to feed ratio was higher for pigs fed diets supplemented with 1,000 or 2,000 U/kg xylanase compared to the control (p<0.05). Increasing the amount of xylanase improved the apparent total tract digestibility of dry matter, crude protein, neutral detergent fiber, calcium, and phosphorus during both periods (p<0.05). Xylanase supplementation (2,000 U/kg) decreased the proportion of Lachnospiraceae (by 50%) in Firmicutes, but increased Prevotellaceae (by 175%) in Bacteroidetes and almost diminished Enterobacteriaceae (Escherichia-Shigella) in Proteobacteria. Conclusion: Xylanase supplementation increased growth performance and nutrient digestibility up to 2,000 U/kg. Supplementation of xylanase (2,000 U/kg) decreased the richness of gut bacteria but diminished the growth of harmful pathogenic bacteria, such as Escherichia-Shigella, in the colon.

Quality Characteristics and Antioxidant Activity of Salad Dressing prepared with Wild Grape Powder

Dong-Joo Bing,In-Hyu Bae,Ja-Jae Lee,Chang-Hwan Sim,Soon-Sil Chun 한국식품영양학회 2014 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2014 No.12

Quality Characteristics and Antioxidant Properties of Rice Chiffon Cakes with Wild Grape Powder

Dong-Joo Bing,Oh-Seuk Lee,Soon-Sil Chun 한국식품영양학회 2014 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2014 No.12

A Study on th Fresh Noodle Quality Made from Smilax china L. Extract

Dong-Joo Bing,Deuk-Moon Cho,Soon-Sil Chun 한국식품영양학회 2013 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2013 No.12

한라봉 분말을 첨가한 식빵의 제빵 특성과 소비자 검사

빙동주(Dong-Joo Bing),전순실(Soon-Sil Chun) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.2

한라봉 분말 2%, 4%, 6% 및 8%를 대체한 식빵을 제조하고 물리적?관능적 특성을 조사하였다. 식빵 반죽의 pH는 대조군이 5.65를 나타내었고 한라봉 분말 대체량이 증가할수록 유의적으로 낮아졌으며(p<0.05), 총산도는 이와 반대의 결과를 나타내었다. 반죽의 발효 팽창력은 실험군 모두 시간이 지날수록 발효 팽창력이 유의적으로 높아졌으며(p<0.05), 60분에서 대조군이 98.67%로 가장 높게 나타났다. 식빵의 비용적과 굽기 손실률은 분말 대체량이 증가할수록 낮아졌다(p<0.05). 식빵의 수분함량은 실험군이 40.61~41.83%로 유의적인 차이를 나타내지 않았다(p>0.05). 수분활성도는 분말 대체량이 증가할수록 유의적으로 증가하였다(p<0.05). 식빵 crust의 명도는 대체량이 증가할수록 유의적으로 낮아졌으며(p<0.05), 황색도는 2% 대체군이 가장 높은 값을 나타냈다. Crumb의 명도는 분말 대체량이 증가할수록 유의적으로 낮아졌으며(p<0.05), 적색도와 황색도는 유의적으로 높아졌다(p<0.05). 조직감 측정에서는 견고성과 부서짐성은 분말 대체량이 증가할수록 높아졌다(p<0.05). 관능검사 결과는 분말 대체량이 증가함에 따라 귤향, 쓴맛, 떫은맛 및 이취가 유의적으로 증가하였다(p<0.05). 또한 색, 향, 부드러움 및 종합적인 기호도에서는 대조군이 가장 높은 점수를 나타내었고, 2%와 4% 대체군은 보통 이상의 점수를 나타내었다. 종합적인 실험 결과, 한라봉 분말을 첨가한 식빵 제조 시 2~4%로 대체가 최적 배합비로 사료되었다. The purpose of this study was to evaluate the physicochemical and sensory characteristics of white bread and added 2%, 4%, 6%, or 8% Hallabong powder. Dough pH of the control group was 5.65, and it decreased as increasing amounts of Hallabong powder were added. Also, total titratable acidity of dough significantly increased with increases in Hallabong powder. The fermentation power and dough expansion significantly increased with increasing incubation time; the control was highest at 98.67%. White bread pH, specific volume, and baking loss decreased significantly as with increased Hallabong powder content. The bread moisture content was not significantly different between samples, differing only from 40.61~41.83%. Water activity was 0.960 Aw in the 6% Hallabong powder mixture, which was the highest in samples. In color, lightness of crust significantly decreased with increased Hallabong powder content, whereas redness showed the reverse effect. Lightness of crumbs significantly decreased, with increased Hallabong powder content, whereas redness and yellowness showed the reverse effect. In texture, hardness and fracturability significantly increased, while resilience showed the reverse effect. In the sensory evaluation, citrus flavor, bitterness, astringency, and off-flavor significantly increased with increased Hallabong powder content, and the control sample showed the highest score in color, flavor, softness and overall acceptability. The 2% and 4% samples showed more than average scores. Based on these results, Hallabong powder could be considered a functional material. The optimum amount of Hallabong powder to add for baking bread would be 2~4%.

머루를 이용한 Sourdough 식빵 개발

빙동주(Dong-Joo Bing),김원태(Won-Tae Kim),전순실(Soon-Sil Chun) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.12

본 연구에서는 머루를 이용한 sourdough를 제조하고 머루 sourdough 10%, 30%, 50% 및 70%를 대체한 식빵의 이화학적 특성과 관능검사를 실시하였다. 25℃에서 발효한 머루액종의 pH는 발효시간이 증가할수록 pH는 유의적으로 낮아졌으며, 적정 산도는 증가하는 경향을 나타냈다. 당도는 발효 1일차에 4.57oBrix로 가장 높았고 발효시간이 증가할수록 유의적으로 낮아졌으며(P<0.05), 알코올 함량은 1일 차에는 나타나지 않았고 4일차에서 1.37%를 나타냈다. 완성된 발효액에 밀가루를 첨가하여 20℃에서 36시간 발효하여 sourdough를 제조하였다. 제조된 머루 sourdough 10%, 30%, 50% 및 70%로 대체하여 식빵을 제조하였다. 식빵반죽의 pH는 sourdough 대체량이 증가할수록 낮아졌으며 적정 산도는 유의적으로 증가하였다. 발효시간에 따른 발효팽창력은 10% 대체군이 20.00%로 유의적으로 가장 낮았으며(P<0.05), sourdough 첨가량이 증가할수록 유의적으로 높아졌다(P<0.05). 반죽의 2차 발효시간에서 대체군들은 머루 대체량이 증가할수록 유의적으로 낮아졌다(P<0.05). 식빵의 비용적은 50% 대체군이 4.76 mL/g으로 가장 높은값을 나타냈다. 수분 함량은 머루 sourdough 대체량이 증가할수록 유의적으로 증가하였고(P<0.05), 수분활성도는 실험군들 간에 유의적인 차이를 나타내지 않았다(P<0.05). 조직감에서 경도는 50% 대체군이 19.23 g으로 가장 낮게 나타났다. 기호도 검사 결과 색, 향미, 부드러운 정도 및 전체적인 기호도는 sourdough 대체량이 증가할수록 유의적으로 감소하였다. 따라서 식빵의 품질 특성과 소비자 기호도 등을 고려할 때 머루 sourdough 50% 대체군이 최적배합비로 결정되었다. The purpose of this study was to manufacture white bread by substituting bakery yeast with natural starter. The general composition of wild grape, was 81.22% moisture, 0.81% ash, 0.74% crude fat, 1.58% crude protein, and 15.65% carbohydrate contents. Fermented wild grape extract was made by culturing for 4 days at 25℃. Flour was added three times to fermented wild grape extract and incubated for 36 hours at 20℃ to manufacture sourdough. We investigated the quality characteristics of white bread with different amounts of fermented wild grape sourdough. The pH of dough decreased with increasing amounts of sourdough, whereas total titratable acidity of dough significantly increased. Fermentation power of dough expansion significantly increased with increasing incubation time, and control showed the highest value of 126.67%. White bread specific volume was highest in, 50% sourdough at 4.76 mL/g. Water content increased with increasing amounts of sourdough, whereas water activity was not significantly different between the samples. For texture, hardness of 50% sourdough was lowest at 19.23 g. In the sensory evaluation, color, flavor, softness and overall acceptability decreased with increasing amounts of sourdough. As a result, 50% sourdough can be considered as a baker’s yeast substitute for making natural fermented bread.