Identification of meat quality related genes in Korean Native Chicken using Proteomics

Kie-Chul Jung,Kang-Duk Choi,Byoung-Gui Jang,Byung-Don Sang,Jun-Heon Lee 한국가금학회 2003 한국가금학회 정기총회 및 학술발표회 Vol.20 No.-

본 연구는 proteomics의 방법을 이용하여 가금의 육질과 관련된 단백질을 찾고자 수행하였다. 인삼부산물 추출액을 급여한 실용 재래닭에서 육질과 관련된 것으로 추정되는 후보 단백질들이 선발되었으며, 이 결과는 가금의 육질을 향상시키는 단백질 Marker로서 이용될 수 있을 뿐만 아니라 현재까지 밝혀지지 않은 가금의 2D map을 만드는데 역시 중요하게 이용될 수 있다. There is growing interest for improving meat quality in chicken. Recently, the proteomics can be used as a valuable tool for identifying candidate proteins. In this study, we investigated the proteins expressed in chicken muscle for obtaining chicken muscle reference two dimensional(2D) map and identifying the proteins in muscle affecting Ginseng diet. A few candidate proteins have been currently characterizing using MALDI - TOF Mass spectrometry. Further investigations of the proteins can be used as valuable markers for selection of better quality chicken meat.

헬기용 연료탱크 Slosh & Vibration 인증시험

정태경(Tae Kyong Jung),장기원(Ki Won Jang),전필선(Pil Sun Jun),하병근(Byoung Geun Ha),김성찬(Sung Chan Kim),김현기(Hyun-Gi Kim),이기천(Gui Cheon Lee),신동우(Dong Woo Shin) 한국추진공학회 2010 한국추진공학회 학술대회논문집 Vol.2010 No.11

헬기의 급격한 기동은 연료탱크 내부연료의 출렁임 현상을 발생시키며 연료가 한쪽으로 쏠리는 경우에는 연료탱크 내부 구성품 및 장착부에 큰 하중을 가하게 된다. 이는 연료탱크의 손상(소재의 찢어짐 등) 및 내부 구성품 파손을 유발한다. 이는 항공기 조종사 및 승무원의 생존성 문제와 직결되는 사안으로써, 미 군사규격(MIL-DTL-27422D)에서는 Slosh & Vibration 인증시험을 통하여 연료탱크 및 내부 구성품 장착의 건전성을 검증하도록 규정하고 있다. 본 논문은 미 군사규격의 요구조건을 만족시키는 한국형 기동헬기 용으로 개발된 연료탱크의 Slosh & Vibration 시험설비 구축결과 및 연료탱크 Slosh & vibration 인증시험 결과를 제시한다. Slosh and vibration effects of fuel inside of fuel tank can be occurred due to the acceleration and flight speed during the rotorcraft flight. It can lead to the failure of internal fuel component and fuel tank skin can be damaged. This is directly related to human survival. Military specification (MIL-DTL-27422D) specifies that stability of aircraft fuel tank and internal component against slosh &vibration load shall be verified through the qualification test procedures. This report shows the establishment of slosh and vibration test facility and KUH fuel tank qualification test result.

Tropomyosin and triosephosphate isomerase are upregulated proteins affecting Ginseng treatments in chicken muscle

Kie-Chul Jung,Kang-Duk Choi,Byoung-Gui Jang,Byung-Don Sang,Jun-Heon Lee 한국가금학회 2004 한국가금학회 정기총회 및 학술발표회 Vol.21 No.-

본 연구는 proteomics의 방법을 이용하여 가금의 육질과 관련된 단백질을 찾고자 수행하였다. 인삼부산물을 급이한 실용재래계와 대조구와의 비교에서 육질과 관련된 3개의 후보 단백질이 이 연구를 통해 밝혀졌다. 이 유전자들은 tropomyosin, triosephosphate isomerase와 한 개의 기능이 밝혀지지 않은 단백질이었다.<br/> 각각의 기능을 살펴볼 때 이 유전자들은 근육의 성장과 면역의 증강에 관여하며 이 결과는 인삼부산물을 이용하여 가금의 육질을 향상시키는 단백질 마커로 중요하게 이용이 될 수 있을 것으로 추정된다. The present study was aimed to investigate proteome affected by Panax ginseng extracts in chicken muscles. More than 300 protein spots were detected on silver staining gels. Among them, four protein spots were distinctively up-regulated by Panax ginseng treatments. The up-regulated proteins were finally identified as tropomyosin (2 spots), triosephosphate isomerase, and one unknown protein. Based on the known functions of the identified proteins, they are highly related to the muscle development and enhanced immunity in chicken. These proteins can give valuable information of biochemical roles for Panax ginseng in chicken meats.

The Effect on Growth Performance of Chicken Meat in Broiler Chicks by Dietary Supplementation of Black Soldier Fly Larvae, Hermetia illucens(Diptera: Stratmyidae)

Young-Cheol Choi,Kwan-Ho Park,Sung-Hee Nam,Byoung-Gui Jang,Ji-Hyuk Kim,Dong-Wook Kim,Dong-Jo Yu 한국응용곤충학회 2013 한국응용곤충학회 학술대회논문집 Vol.2013 No.04

This experiment was conducted to investigate the effect of dietary supplementation of the Black Soldier Fly(BSF) larvae on growth performance, carcass rate, and fatty acid profile of chicken meat in broiler chicks. Four hundred eighty 1-d-old broilers(Ross 308) were distributed into 3 treatments with 4 pens at 30 birds per replicate. Treatments were corn-soybean meal based broiler diet (control) and the basal diet replaced with BSF at the level of 3 and 6% respectively. Viability was not different significantly. Body weight gain was higher in control than other treatments. Feed intake was not statistically different of treatments. Feed conversion ratio was lower in ontrol than other treatments. Relative weight of breast meat was significantly increased in all treated groups than in control. But, another relative weights of chicken meat cuts (thigh, wing, neck, back) were not significantly different among the groups. In conclusion, it could be suggested that dietary supplementation of Black Soldier Fly larvae could beneficially improved the performance on broiler

Proteomics for monitoring of chicken responses to immune system in Korean Native Chickens

Kang-Duk Choi,Sun-Young Choi,Sung-Do Kim,Guk-Hyun Suh,Byoung-Gui Jang,Byung-Don Sang,Jun-Heon Lee 한국가금학회 2003 한국가금학회 정기총회 및 학술발표회 Vol.20 No.-

본 연구는 proteomics의 방법을 이용하여 가금의 면역시스템에 관련된 단백질을 찾고자 수행하였다. 면역활성 물질을 처리한 후 면역활성화시 발현되는 단백질을 찾아보았다. 이 결과는 가금의 면역과 관련된 단백질 마커의 이용뿐 아니라 현재까지 밝혀지지 않은 가금의 2D map을 만드는데 역시 중요하게 이용이 될 것이다. Specific biomarkers to detect significant immunological or physiological responses would be extremely valuable on the development of feeding technique. Proteomics, the study of proteins within a cell or biological samples, may offer a novel approach to immunological or physiological monitoring of chicken responses to immune system. By studying the protein content of cells responding to a vaccine or growth factor, it may be possible to develop a metric for quantitating the magnitude of immunological or physiological responses. Proteomics could also provide a tool for obtaining valuable information regarding the underlying regulatory mechanisms and pathways in Korean Native Chicken by comparing with subspecies of KNC and other species, like Cornish and White Leghorns.

Preparation of Surimi-like Materials Using Spent Hen

Geun Ho Kang(강근호),Sang Ho Kim,Jae Chun Na,Byoung Gui Jang,Ji Hyuk Kim,Dong Jo Yu,Duk Soo Lee,Sang Jin Lee,Seon Tea Joo,Gu Boo Park 한국가금학회 2006 한국가금학회 정기총회 및 학술발표회 Vol.23 No.-

To investigate the manufacturing methods of surimi-like materials (SLM) from breast muscle of spent hen, the muscles were diced, chopped and washed with distilled water or sodium chloride solution at 0.1, 0.5 and 1% level and then washed with distilled water to extract myofibrillar protein. When used only distilled water to extract myofibrillar protein, washing was repeated 3 times followed by homogenization and centrifugation of breast muscle after each washing (CM; conventional method). Whereas, to extract myofibrillar protein using sodium chloride solution had sufficient to do 2 times washing by distilled water after 1 time washing by sodium chloride followed by homogenization and centrifugation of breast muscle after each washing (NM; new method). The both batter and cooked SLM gel from NM had significantly (p<0.05) lower redness compared with CM. Again, SDS-PAGE with sarcoplasmic protein fractions showed that the bands of phosphorylase had increased staining intensity in NM compared with CM. These results indicated that the brightness was related to sarcoplasmic protein fractions. SDS-PAGE with myofibrillar protein showed that the bands of myosin had increased staining intensity in NM compared with CM. Data implied that myofibrillar protein extraction with sodium chloride solution had the better adaptability for the breast muscle of spent hen then the commonly used distilled water method.

동애등에의 급이가 육계의 생산성에 미치는 영향

최영철 ( Young Cheol Choi ),박관호 ( Kwan Ho Park ),남성희 ( Sung Hee Nam ),장병귀 ( Byoung Gui Jang ),김지혁 ( Ji Hyuk Kim ),김동욱 ( Dong Wook Kim ),유동조 ( Dong Jo Yu ) 한국잠사학회 2013 한국잠사곤충학회지 Vol.51 No.1

This experiment was conducted to investigate the effect of dietary supplementation of the black soldier fly (bsf) larvae on growth performance, carcass rate, and fatty acid profile of chicken meat in broiler chicks. Four hundred eighty 1-old broilers (Ross 308) were distributed into 3 treatments with 4 pens at 30 birds per replicate. Treatments were cornsoybean meal based broiler diet (control) and the basal diet replaced with bsf at the level of 3 and 6% respectively. Viability was not different significantly. Body weight gain was higher in control than other treatments. Feed intake was not statistically different of treatments. Feed conversion ratio was lower in control than other treatments. Relative weight of breast meat was significantly increased in all treated groups than in control. But, another relative weights of chicken meat cuts (thigh, wing, neck, back) were not significantly different among the groups. In conclusion, it could be suggested that dietary supplementation of black soldier flylarvae could beneficially improved the performanceon broiler.

Study of Radio Frequency Thawing for Cylindrical Pork Sirloin

( Jinse Kim ),( Jong Woo Park ),( Seokho Park ),( Dong Soo Choi ),( Seung Ryul Choi ),( Yong Hoon Kim ),( Soo Jang Lee ),( Chun Wan Park ),( Gui Jeung Han ),( Byoung-kwan Cho ) 한국농업기계학회 2016 바이오시스템공학 Vol.41 No.2

Purpose: Radio frequency (RF) heating is a promising thawing method, but it frequently causes undesirable problems such as non-uniform heating. This can occur because of the food shape, component distribution, and initial temperature differences between food parts. In this study, RF heating was applied to the thawing of cylindrically shaped pork sirloin by changing the shape of electrodes and the surrounding temperature. Methods: Curved electrodes were utilized to increase the thawing uniformity of cylindrically shaped frozen meat. Pork sirloin in the shape of a half-circle column was frozen in a deep freezer at -70℃ and then thawed by RF heating with flat and curved electrodes. In order to prevent fast defrosting of the food surface by heat transfer from air to the food, the temperature of the thawing chamber was varied by -5, -10, and -20℃. The temperature values of the frozen pork sirloin during RF thawing were measured using fiber-optic thermo sensors. Results: After multiple applications of curved electrodes resembling the food shape, and a cooled chamber at -20℃ the half-cylindrically shaped meat was thawed without surface burning, and the temperature values of each point were similarly increased. However, with the parallel electrode, the frozen meat was partially burned by RF heating and the temperature values of center were overheated. The uniform heating rate and heat transfer prevention from air to the food were crucial factors for RF thawing. In this study, these crucial factors were accomplished by using a curved electrode and lowering the chamber temperature. Conclusions: The curved shape of the electrode and the equipotential surface calculated from the modeling of the parallel capacitor showed the effect of uniform heating of cylindrically shaped frozen food. Moreover, the low chamber temperature was effective on the prevention of the surface burning during RF thawing

Study of Radio Frequency Thawing for Cylindrical Pork Sirloin

Kim, Jinse,Park, Jong Woo,Park, Seokho,Choi, Dong Soo,Choi, Seung Ryul,Kim, Yong Hoon,Lee, Soo Jang,Park, Chun Wan,Han, Gui Jeung,Cho, Byoung-Kwan Korean Society for Agricultural Machinery 2016 바이오시스템공학 Vol.41 No.2

Purpose: Radio frequency (RF) heating is a promising thawing method, but it frequently causes undesirable problems such as non-uniform heating. This can occur because of the food shape, component distribution, and initial temperature differences between food parts. In this study, RF heating was applied to the thawing of cylindrically shaped pork sirloin by changing the shape of electrodes and the surrounding temperature. Methods: Curved electrodes were utilized to increase the thawing uniformity of cylindrically shaped frozen meat. Pork sirloin in the shape of a half-circle column was frozen in a deep freezer at $-70^{\circ}C$ and then thawed by RF heating with flat and curved electrodes. In order to prevent fast defrosting of the food surface by heat transfer from air to the food, the temperature of the thawing chamber was varied by -5, -10, and $-20^{\circ}C$. The temperature values of the frozen pork sirloin during RF thawing were measured using fiber-optic thermo sensors. Results: After multiple applications of curved electrodes resembling the food shape, and a cooled chamber at $-20^{\circ}C$ the half-cylindrically shaped meat was thawed without surface burning, and the temperature values of each point were similarly increased. However, with the parallel electrode, the frozen meat was partially burned by RF heating and the temperature values of center were overheated. The uniform heating rate and heat transfer prevention from air to the food were crucial factors for RF thawing. In this study, these crucial factors were accomplished by using a curved electrode and lowering the chamber temperature. Conclusions: The curved shape of the electrode and the equipotential surface calculated from the modeling of the parallel capacitor showed the effect of uniform heating of cylindrically shaped frozen food. Moreover, the low chamber temperature was effective on the prevention of the surface burning during RF thawing.

알레르기 환자(患者)의 홍채(紅彩) 체질(體質) 분석(分析)

황우준,문형철,장병선,양귀비,박은정,이해자,권미원,진경선,Hwang Woo-Jun,Moon Hyung-Chul,Jang Byoung-Sun,Yang Gui-Bi,Park Eun-Jung,Lee Hai-Ja,Kwon Mi-Won,Jin Gyoung-Sun 대한한방소아과학회 2000 대한한방소아과학회지 Vol.14 No.2

Background : Constitution is related to allergic patients. Objective : The aim of this study was to analyzed allergy Material and Method : We investigated 50 patients suffering from allergy and analyzed the relationship iris constitution and allergy. Conclusion : We analyzed allergy patients, among of them, Abdominal connective tissue weakness constitution is 33(66%), neurogenic type and hydrogenic constitution is 10(20%), bronchopulmonary connective tissue weakness constitution is 5(10%). We know that Allergic patients are abdominal connective tissue weakness constitution, neurogenic type, hydrogenic constitution and bronchopulmonary connective tissue weakness constitution.