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Seo, Dongwon,Park, Hee-Bok,Jung, Samooel,Manjula, Prabuddha,Choi, Nuri,Jin, Shil,Heo, Kang-Nyeong,Jo, Cheorun,Gotoh, Takafumi,Lee, Jun Heon FACULTY OF AGRIC PUBLICATIONS-KYUSHU UNIV 2016 Journal of the Faculty of Agriculture, Kyushu Univ Vol.61 No.1
<P>The clinical chemical traits of blood serum are important biomarkers that can be used to investigate health and metabolic status, both of which can affect meat quality traits. In this study, the SNPs in the genes HSPB1 (g. 526A > G; 5'UTR) and CRYAB (g. 2471T > C; exon 2) were investigated via an association analysis with meat quality and clinical chemical traits. In total, 597 native Korean chickens were included in the study. There were no significant associations between the SNP in CRYAB and either meat quality or serum traits. On the other hand, the SNP in HSPB1 was significantly associated (P<0.05) with water holding capacity (WHC), lightness (L*), and yellowness (b*) of the thigh muscle. In addition, two clinical chemical traits, high density lipoprotein (HDL-c) and amylase (Amy), were significantly associated with this SNP. Of these, the WHC, L*, and b* values of the thigh muscle have the dominant effects only, while Amy trait exhibits both additive and dominant effects. These results can provide useful information that can facilitate the improvement of chicken meat quality, and the understanding of the relationship between blood metabolism and meat quality.</P>
Seo, Dongwon,Bhuiyan, Md. Shamsul Alam,Sultana, Hasina,Heo, Jung Min,Lee, Jun Heon Asian Australasian Association of Animal Productio 2016 Animal Bioscience Vol.29 No.4
Native duck populations have lower productivity, and have not been developed as much as commercials duck breeds. However, native ducks have more importance in terms of genetic diversity and potentially valuable economic traits. For this reason, population discriminable genetic markers are needed for conservation and development of native ducks. In this study, 24 highly polymorphic microsatellite (MS) markers were investigated using commercial ducks and native East and South Asian ducks. The average polymorphic information content (PIC) value for all MS markers was 0.584, indicating high discrimination power. All populations were discriminated using 14 highly polymorphic MS markers by genetic distance and phylogenetic analysis. The results indicated that there were close genetic relationships among populations. In the structure analysis, East Asian ducks shared more haplotypes with commercial ducks than South Asian ducks, and they had more independent haplotypes than others did. These results will provide useful information for genetic diversity studies in ducks and for the development of duck traceability systems in the market.
Seo, Dongwon,Park, Hee-Bok,Choi, Nuri,Jin, Shil,Heo, Kang-Nyeong,Jo, Cheorun,Gotoh, Takafumi,Lee, Jun Heon FACULTY OF AGRIC PUBLICATIONS-KYUSHU UNIV 2016 Journal of the Faculty of Agriculture, Kyushu Univ Vol.61 No.1
<P>QTL studies can provide useful information with which to identify positional candidate genes and DNA sequence variations that can be used to develop genetic markers. In particular, the amylase in chicken serum may affect meat quality traits that are associated with improved starch digestion, which can be used as an indicator of the health status of a chicken. In this study, we investigated two amylase genes, AMY1A and AMY2A, because these genes are located in the QTL region affecting serum amylase levels. Association analyses based on a mixed linear model were performed to identify relationships between the SNPs present in these two genes and clinical chemical and meat quality traits. As a result, we confirmed that these genes were not significantly associated with any clinical chemical traits, indicating that these two genes are not directly involved in the amylase QTL effect. However, the AMY1A gene is significantly associated with the degree of yellow coloration (b*) in the thigh muscle, and the AMY2A gene is significantly associated with the water holding capacity (WHC) of breast muscle. With further verifications, these genes could be used to improve the quality of these traits in chickens.</P>
Analysis of macro and micro mineral contents in hot pots and stews using ICP-OES and ICP-MS
Dongwon Seo,Suhyun Koh,Jisu Park,Junyoung Lee 한국분석과학회 2021 학술대회논문집 Vol.2021 No.11
In this study, the mineral content of hot pots and stews was analyzed using ICP-OES and ICP-MS. Standard Reference Material (SRM) 1849a was purchased from National Institute of Standards & Technology in USA. The sample was digested with 8 mL of HNO₃ and 2 mL of H₂O₂ using the microwave. This solution was cooled and diluted with deionized water. Diluted solution was injected into the inductively the coupled plasma optical emission spectrometry (Ca, Fe, Mg, P, K, Na, Zn, Cu and Mn) and the inductively coupled plasma mass spectrometer (Se, Mo and I) to determine minerals. This method provided good correlation (r>0.999), limit of detection (<0.06 mg/kg), limit of quantitation (<0.18 mg/kg), inter-day (<10.8 %RSD) and intra-day (<8.1 %RSD) within the test ranges. In case of Na contents in hot pot and stew were 276.2 ~ 364.5 mg/100g and 272.9 ~ 382.7 mg/100g, respectively. Mg contents in hot pot and stew were 11.7 ~ 21.8 mg/100g and 9.9 ~ 62.9 mg/100g, respectively. Therefore, it seems that the mineral contents could be used as nutritional food ingredient database for national health promotion. *This research was supported by a grant (20162MFD087) from Ministry of Food and Drug Safety in 2021.
Dongwon Seo,Junyoung Lee,Jisu Park,Suhyun Koh 한국분석과학회 2021 학술대회논문집 Vol.2021 No.11
Soybean paste, soy sauce and red pepper paste are traditional Korean foods and have important nutritional and health significance. In this study, the macro (Ca, Fe, Mg, P, K, Na, Zn, Cu and Mn) and micro (Se, Mo and I) mineral content of soybean paste, soy sauce and red pepper paste was analyzed using ICP-OES and ICP-MS. Standard Reference Material (SRM) 1566b was purchased from National Institute of Standards & Technology in USA. The sample was digested with 8 mL of HNO₃ and 2 mL of H₂O₂ using the microwave. This solution was cooled and diluted with deionized water. Diluted solution was injected into the inductively coupled plasma optical emission spectrometry (ICP-OES) and the inductively coupled plasma mass spectrometer (ICP-MS) to determine minerals. This method provided good correlation (r>0.9999), limit of detection (<0.06 mg/kg), limit of quantitation (<0.21 mg/kg) and recovery (97.1 ~ 102.3 %) within the test ranges. In case of Na contents in soybean paste, soy sauce and red pepper paste by region were 4397 ~ 5766 mg/100g, 6952 ~ 9151 mg/100g and 2176 ~ 3836 mg/100g, respectively. Fe contents in soybean paste, soy sauce and red pepper paste by region were 2.8 ~ 4.0 mg/100g, 0.3 ~ 1.5 mg/100g and 1.6 ~ 2.6 mg/100g, respectively. Therefore, it seems that the mineral contents could be used as nutritional food ingredient database for national health promotion and Korean standard food composition table.
Seo-Yeon Park,Hye-Lim Jang,Jong-Hun Lee,Myung-Jin Hwang,Youngmin Choi,Haengran Kim,Jinbong Hwang,Dongwon Seo,Sanghe Kim,Jin-Sik Nam 한국산업식품공학회 2016 학술대회 및 심포지엄 Vol.2016 No.04
Nutritional and physicochemical changes of mustard leaf kimchi were examined during fermentation periods up to 3 months. As the fermentation processed, pH decreased, and titratable acidity gradually increased. The crude ash and protein contents increased during fermentation, but crude lipid content was significantly reduced from 5.97 to 5.07%. Crude fiber and carbohydrate showed no distinct changes. Dietary fiber contents were slowly changed between control and 1 month fermentation sample, and were maintained thereafter. The major free sugars of mustard leaf kimchi were fructose and glucose, and the amount of them were significantly decreased at the end of fermentation stage. Lactic acid showed a dramatic increase and reached its maximum at 3 months. All kimchi contained 20 amino acids; in particular, glutamic acid was the highest in mustard leaf kimchi. Amino acid contents fluctuated during fermentation. Except for calcium and selenium, the content of other ingredients (Fe, K, Mg, Na, and Zn) increased with prolonged fermentation time. Fermentation promotes a significant increasing in the content of linoleic acid and DHA. The highest antioxidant vitamins (β-carotene, tocopherol) contents were determined at mustard leaf kimchi fermented for 2 months. The results will provide fundamental data for proposing an appropriate fermentation periods to promote quality of kimchi