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A taxonomic revision of Korean Ligustrum species is presented based on critical observations of wild populations and herbarium specimens. Species delimitations were re-evaluated on the basis of morphological characters, such as plant height, texture and shape of leaf, shape of inflorescence, shape of drupe and seed, and texture of endocarp. From the results, L. leucanthum (= L. acutissimum), being recorded in Korea, is excluded from the Korean flora because it comes from misidentifications of the herbarium specimen, whose identity is L. obtusifolium. We also treated L.obtusifolium subsp. suave and L. obtusifolium subsp. microphyllum as synonyms of L.obtusifolium. Ligustrum quihoui var. latifolium is placed into synonym of L. quihoui. In addition, the record of L. ovalifolium from Korea has proved to be a misidentification of herbarium specimens, the correct identity of which is L. salicinum. Consequently, we recognized the following six Ligustrum species in Korea: L. japonicum, L. lucidum, L. quihoui, L. salicinum, L. foliosum, and L. obtusifolium. Photographs and a key to six species of Ligustrum were provided in addition to complete descriptions including information on nomenclatural types, synonyms, and taxonomic notes.

A taxonomic revision of Korean endemic Spiraea chartacea is presented compared with its related three species, S. blumei, S. turczaninowii (≡ S. pubescens Turcz.), and S. chinensis, of section Chamaedryon in Korea. Species delimitations are re-evaluated based on critical observations of wild populations and extensive herbarium material. The shape of leaf, the type and distribution of trichome in stem, leaf, peduncle, pedicel, hypanthium, sepal, carpel, and follicle are useful diagnostic traits at the specific level. Almost all morphological and leaf anatomical observations of S. chartacea belong within the range of S. turczaninowii. Therefore, S. turczaninowii is placed into synonymy of S. chartacea by priority. Photographs and a key to three species of Spiraea section Chamaedryon are provided in addition to complete descriptions including information on nomenclatural types, synonymies, chromosome numbers, distributions, and specimens examined. Keywords: Anatomy, Morphology, Rosaceae, Section Chamaedryon, Spiraea L.

BackgroundWe investigated the therapeutic effects of resistance training on Zucker rats before and after the onset of diabetes to understand the importance of the timing of exercise intervention. We assessed whether 8 weeks of resistance training ameliorated impaired glucose tolerance and altered muscle fiber type composition in Zucker rats.MethodsFive-week-old male Zucker rats were divided into Zucker lean control (ZLC-Con), non-exercised Zucker diabetic fatty (ZDF-Con), and exercised Zucker diabetic fatty (ZDF-Ex) groups. The ZDF-Ex rats climbed a ladder three times a week for 8 weeks. Intraperitoneal glucose tolerance tests (IPGTT) were performed on the 1st and 8th weeks of training, and grip strength was measured during the last week. We also measured glucose transporter 4 (GLUT4) expression by Western blot and immunofluorescence. Moreover, immunohistochemistry was performed to assess muscle fiber type composition.ResultsFasting glucose levels and area under the curve responses to IPGTTs gradually increased as diabetes progressed in the ZDF-Con rats but decreased in the ZDF-Ex rats. Grip strength decreased in the ZDF-Con rats. However, resistance training did not improve grip strength in the ZDF-Ex rats. GLUT4 expression in the ZLC-Con and the ZDF-Con rats did not differ, but it increased in the ZDF-Ex rats. The proportions of myosin heavy chain I and II were lower and higher, respectively, in the ZDF-Con rats compared to the ZLC-Con rats. Muscle fiber type composition did not change in the ZDF-Ex rats.ConclusionOur results suggest that regular resistance training initiated at the onset of diabetes can improve glucose tolerance and GLUT4 expression without changing muscle morphology in Zucker rats.

Temperature control is critical to prevent overfermentation during the storage, distribution, and export of kimchi. Studies to optimize the freezing conditions for kimchi are lacking. Thus, the present study aimed to evaluate the optimum freezing and storage temperature for kimchi during long-term storage. Kimchi was frozen at −18°C, −40°C, and −80°C for 4 months, followed by thawing at 2°C until the core temperature reached 0°C. Thawing loss was maximum for samples frozen at −18°C, with increased cell membrane disruption, thus considerably decreasing the hardness. Compared to kimchi stored at −18°C, those frozen at −40°C and −80°C resisted the changes in pH, titratable acidity, reducing sugar content, antioxidant activity, and total phenol content. However, the total aerobic count and total lactic acid bacteria values of samples frozen at −18°C sharply decreased among treatments. Therefore, freezing at freezer temperature, particularly −80°C is ideal to maintain the kimchi quality for long-term storage.

The addition of various oils to meat analog has been an important topic to improving its juiciness and tenderness. However, this causes a concern about oil leaching from the meat analog during long-term storage. Here, we aimed to assess the storage stability of vegetable-oil-supplemented meat analogs and analyze the effects of temperature and storage period on their physiochemical characteristics. The meat analogs were prepared by adding 30 g castor oil, orange oil, palm oil, shortening, or margarine vegetable oil based on 100 g of textured vegetable protein. They were then stored at −18 or −60 °C for 6 months and analyzed at one-month intervals. The meat analog supplemented with orange oil had the highest water content (64.85%; 66.07%), hardness (35.48 N; 34.05 N), and DPPH-radical-scavenging activity (30.01%; 30.87%) under −18 and −60 °C, respectively, as well as the highest liquid-holding capacity in different conditions. During frozen storage, temperature barely affected the meat quality. The storage stability of all meat analog samples was maintained for 6 months, although the quality was slightly reduced with an increase in storage duration. Coliform group bacteria were not detected regardless of the storage condition. In conclusion, all results supposed that orange oil can be a promising candidate for improving the juiciness and tenderness of meat analogs, and the quality of samples was maintained for at least 6 months under frozen storage. The findings of this study are relevant to the development and promotion of meat analog as an alternative to animal meat.

This study investigated the tenderizing and flavor-enhancing effects of koji, a fermented grain cultured with a single microorganism, on chicken breasts during curing. Chicken breasts were cured with different ingredients, including 4% (w/w) curing agent (GC), 5% (w/w) Aspergillus oryzae with rice (FR), A. oryzae with soybean (FS), and Bacillus subtilis with soybean (BS) for 4 h at 4 °C prior to cooking. After the superheated steam procedure, all samples were cooked in a convection oven, and their physicochemical properties were analyzed. Koji-treated samples exhibited significantly higher expressible moisture due to the degradation of the protein matrix (p < 0.05). Texture profile analysis showed that the tenderness of koji-treated samples was significantly higher than that of GC (p < 0.05). Furthermore, koji-treated samples were regarded as tenderer, and they were preferred over GC (p < 0.05) in the sensory evaluation. Principal attributes analysis revealed that the overall preference for koji-treated samples was highly correlated with umami, juiciness, and tenderness (p < 0.05). Overall, this study provides insights into applying koji as a potential curing treatment to improve the eating quality of chicken breasts. Koji can be used as a novel technology in the food industry to improve taste and tenderness simultaneously.

Fruits and vegetables are a vital source of redox-active phytochemicals in the diet. Traditional green leafy vegetables (GLVs) are a rich source of carotenoids, dietary fiber, minerals, phenols, vitamins, and tocopherols and are commonly consumed in rural areas worldwide. In traditional Korean medicine, many GLVs are used to treat various ailments. However, data on the carotenoid and tocopherol content of many traditional GLVs consumed in the Republic of Korea are insufficient. The current work aims to compare the carotenoid and tocopherol profiles of 18 traditional GLVs by utilizing a single ion monitoring LC-MS approach to identify the potential GLVs for commercial cultivation and healthy diet formulations. Among the traditional GLVs investigated, (all-E)-lutein was the most abundant carotenoid, ranging from 44.4% in Glehnia littoralis to 52.1% in Heracleum moellendorffii. It was followed by (all-E)-violaxanthin and (all-E)-β-carotene. The highest contents of (all-E)-violaxanthin (75.6 µg/g FW), 9-Z-neoxanthin (48.4 µg/g FW), (all-E)-luteoxanthin (10.8 µg/g FW), (all-E)-lutein (174.1 µg/g FW), total xanthophylls (310.5 µg/g FW), (all-E)-β-carotene (69.6 µg/g FW), and total carotenoids (380.1 µg/g FW) were recorded in Pimpinella brachycarpa. Surprisingly, Taraxacum mongolicum also showed the highest contents of (all-E)-violaxanthin, (all-E)-lutein, and total carotenoids, which were statistically non-significant (p > 0.05, Tukey HSD) with P. brachycarpa. The highest concentration of (all-E)-zeaxanthin (14.4 µg/g FW) was recorded in Solidago virga-aurea. Among the studied herbs, 13.9 (H. moellendorffii)–133.6 µg/g FW (Toona sinensis) of α-tocopherol was recorded. Overall, the results suggest that P. brachycarpa and T. mongolicum are rich sources of carotenoids. On the other hand, T. sinensis is a rich source of α-tocopherol. These GLVs can be utilized in the diet to enhance the intake of health-beneficial carotenoids and α-tocopherol.

Freezing raw laver is unsuitable for the laver industry due to process characteristics and economic problems. Therefore, this study attempted to investigate supercooled storage to extend the storage period without freezing, rather than refrigeration. To compare and analyze the storage ability of supercooling, the experiment was performed under refrigeration (5 °C), constant supercooling (CS, −2 °C), stepwise supercooling (SS, −2 °C), and freezing (−18 °C) conditions for 15 days, and the physicochemical changes according to the treatment and period were investigated. All SS samples, which were designed for stable supercooling, were kept in a supercooled state for 15 days. Two samples among the twelve total subjected to CS were frozen. At 9 days, the drip losses of the CS and SS samples were 6.32% and 6.48%, respectively, which was two times lower than that of refrigeration and three times lower than that of the frozen samples. The VBN of the refrigerated samples was 108.33 mg/100 g at 6 days, which exceeded the decomposition criterion. Simultaneously, the VBN of the other treatments was under the decomposition criterion of 30 mg/100 g. However, the VBN of both supercooling samples at 15 days increased to higher than the decomposition criterion. Regarding appearance, the refrigerated samples showed tissue destruction at 9 days, but tissue destruction of the CS and CC samples was observed at 15 days, and tissue destruction of the frozen samples was not observed until 15 days. Consequently, supercooling did not maintain quality for longer periods than freezing, but it did extend the shelf life more than refrigeration, and effectively preserved the quality for a short period.

This study identified the effect of the type and concentration of vegetable oil on the quality of meat analogs and analyzed the differences in their physiochemical characteristics. Various vegetable oils, such as castor oil, orange oil, palm oil, shortening, and margarine, were added to meat analogs. The meat analog was prepared by adding 10, 20, 30, 40, and 50 g of each vegetable oil based on 100 g of textured vegetable protein. The cooking loss, water content, liquid-holding capacity, texture, and antioxidant content of the meat analogs were assessed, and a sensory evaluation was performed. The meat analog with orange oil had a higher water content than the others, regardless of the amount of added oil, and it had a relatively high liquid-holding capacity. The DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of the meat analog with orange oil was higher than that of the others. The sensory evaluation also showed a decrease in soy odor and an increase in juiciness. Therefore, adding orange oil improves the preference, juiciness, soy odor, and quality of meat analogs. Our results demonstrate that orange oil has positive effects on the productivity of meat analogs and can help to improve meat analog consumption.

This study determined the effects of physicochemical and microbial properties of emulsion as a fat replacer in meat analogs during freezing storage. Meat analogs were prepared with different fat replacers: vegetable oil (O) for control, oil in water emulsion (E), and non-emulsified oil in water emulsion (EC) for emulsion control. After that, meat analogs were stored for 0.5, one, three, and six months at −18 °C and −60 °C. The results showed that the drip loss of all samples was not significantly different (p > 0.05). However, the liquid holding capacity of EC and E was significantly higher than that of O (p < 0.05). Additionally, the microstructures of meat analogs of E and EC were smaller with denser pore sizes than O. This explains the significantly lower hardness of E and EC compared to O (p < 0.05). Overall, E showed superior physiochemical and sensory quality. During the storage, the stability of chemical properties, such as volatile basic nitrogen and thiobarbituric acid reactive substances, showed no significant changes (p > 0.05). Moreover, the microbial studies (total viable counts and Escherichia coli count) suggested that meat analogs did not deteriorate during the preparation and storage. Thus, this study suggests that emulsion-type fat replacers influence meat analogs’ physicochemical and sensorial properties. However, these properties are not influenced by the storage temperature and duration.

Supercooling has the advantage of maintaining the freshness of foods without a phase transition. However, it is hard to sustain the supercooled state. Static temperature control, one of the various supercooling technologies, is used for stable supercooling storage. In this experiment, the effect of following external factors in maintaining the supercooled state of foods was investigated. Three main parameters had an effect on the supercooled state of food: (1) properly setting the lower-temperature limit of the supercooling algorithm, (2) slow cooling to the target temperature, and (3) minimizing temperature fluctuation. Accordingly, the following stepwise cooling algorithm for pork loin was designed: a lower-temperature limit of −3.0 °C and a storage period = 36 h followed by a lower-temperature limit of −3.5 °C for 24 h. The samples conserved at −3.0 °C displayed a 100% supercooled state. Physicochemical properties including drip loss, cooking loss, texture, color, total volatile basic nitrogen (TVBN), and total aerobic count (TAC) of pork loin were analyzed. The drip loss values of the supercooled meat samples were lower than those of the superchilled ones. Furthermore, TVBN and TAC of the treated samples were not significantly different from those of the fresh samples (p > 0.05). In conclusion, supercooling storage extended the freshness and quality of pork loin better than refrigerated storage.

Due to growing interest in health and sustainability, the demand for replacing animal-based ingredients with more sustainable alternatives has increased. Many studies have been conducted on plant-based meat, but only a few have investigated the effect of adding a suitable binder to plant-based meat to enhance meat texture. Thus, this study investigated the effects of the addition of transglutaminase (TG) and glucono-δ-lactone (GdL) on the physicochemical, textural, and sensory characteristics of plant-based ground meat products. The addition of a high quantity of GdL(G10T0) had an effect on the decrease in lightness (L* 58.98) and the increase in redness (a* 3.62). TG and GdL also decreased in terms of cooking loss (CL) and water holding capacity (WHC) of PBMPs. G5T5 showed the lowest CL (3.8%), while G3T7 showed the lowest WHC (86.02%). The mechanical properties also confirmed that G3T7-added patties have significantly high hardness (25.49 N), springiness (3.7 mm), gumminess (15.99 N), and chewiness (57.76 mJ). The improved textural properties can compensate for the chewability of PBMPs. Although the overall preference for improved hardness was not high compared to the control in the sensory test, these results provide a new direction for improving the textural properties of plant-based meat by using binders and forming fibrous structures.

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As a large amount of data streams occur rapidly in many recent applications such as social network service, Internet of Things, and smart factory, sampling techniques have attracted many attentions to handle such data streams efficiently. In this article, we address the performance improvement of binary Bernoulli sampling in the multi-source stream environment. Binary Bernoulli sampling has the n :1 structure where n sites transmit data to 1 coordinator. However, as the number of sites increases or the input stream explosively increases, the binary Bernoulli sampling may cause a severe bottleneck in the coordinator. In addition, bidirectional communication over different networks among the coordinator and sites may incur excessive communication overhead. In this article, we propose a novel distributed processing model of binary Bernoulli sampling to solve these coordinator bottleneck and communication overhead problems. We first present a multiple-coordinator structure to solve the coordinator bottleneck. We then present a new sampling model with an integrated framework and shared memory to alleviate the communication overhead. To verify the effectiveness and scalability of the proposed model, we perform its actual implementation in Apache Storm, a real-time distributed stream processing system. Experimental results show that our Storm-based binary Bernoulli sampling improves performance by up to 1.8 times compared with the legacy method and maintains high performance even when the input stream largely increases. These results indicate that the proposed distributed processing model is an excellent approach that solves the performance degradation problem of binary Bernoulli sampling and verifies its superiority through the actual implementation on Apache Storm.