Young W Park - Academia.edu (original) (raw)

Papers by Young W Park

Korean Journal of Agricultural Science, 2018

Lactoferrin is an iron-binding glycoprotein which is present in colostrum, milk, and other body s... more Lactoferrin is an iron-binding glycoprotein which is present in colostrum, milk, and other body secretions. Lactoferrin activities are associated with inflammatory and immune responses. The aim of this study was to investigate the effect of lactoferrin hydrolysates (LH) on the production of immunomodulatory factors such as inflammatory related cytokines (tumor necrosis factor (TNF)-α, interleukin (IL)-1β, interleukin (IL)-6, and interleukin (IL)-13) in Raw264.7 cells, which originated from murine macrophages. The results show that the Raw264.7 cells cultured in 3 types (whole, and above and below 10 kDa) of lactoferrin hydrolysates (LH) did not show any cytotoxicity in the cells. TNF-α decreased dosedependently to 1,500-2,000 ng/mL by treatment with the 3 types of LH at 1, 50, 100 µg/mL, whereas the positive control, lipopolysaccharide (LPS), and negative control produced 2,450 and 1,000 ng/mL of TNF-α, respectively, in the Raw264.7 cells. The treatment with the 3 types of LH (whole and above and below 10 kDa) at 50 µg/mL produced about 20-28 ng/mL of IL-1β at 3, 6, and 9 h, respectively, while the negative control produced 7 ng/mL, and LPS as the positive control produced 48-60 ng/mL. TNF-α and IL-6 expression was decreased dosedependently by the 3 types of LH. The mRNA levels of IL-13 were slightly increased dosedependently by the whole and above 10 kDa LH, but decreased dose-dependently by the below 10 kDa LH in the Raw264.7 cells. The results show that LH had immunomodulating effects on cytokine production in anti-and pro-inflammatory reactions as well as anti-allergic reactions.

Advances in Dairy Research, 2018

Bacteria in low moisture environments are not favorable for growth, but can survive and cause a p... more Bacteria in low moisture environments are not favorable for growth, but can survive and cause a possible food safety risk for consumers. A study was conducted to evaluate survivability of Escherichia coli and storage stability of commercial powdered goat milk (PGM) products. Three batches of whole milk PGM samples were purchased at a local outlet, and divided into two halves to assign non-inoculated control and E. coli inoculated groups, then stored at 4 and 22°C for 0, 2, and 4 months. Results showed that significant reduction (P<0.05) in E. coli counts occurred at 22°C treatment group by more than 2 log CFU/g at 2 months storage, then further decreased by an additional 0.37 log CFU/g at 4 months storage. The survival of E. coli was significantly higher at 4°C, suggesting that E. coli could survive better at 4°C by extending a longer latent period than at higher temperature (22°C) under the low water activity condition. E. coli counts had negative correlations with water activity at both temperature treatments for all three storage periods except for 0 and 2 months at 22°C, indicating that the survivability of the E. coli would decrease in powdered whole goat milk for 4 months of storage because of decrease in water activity. It was concluded that Escherichia coli survival and storage stability of the commercial PGM products were significantly (P<0.05) affected by storage temperature and time.

Advances in dairy Research, 2019

The objectives of this study were to compare physicochemical, rheological and sensory characteris... more The objectives of this study were to compare physicochemical, rheological and sensory characteristics of rice powder added Camembert cheeses (RPACC) with those of non-supplemented control Camembert cheese (NSCCC) during 4 weeks ripening period. The viable lactobacillus bacteria (LAB) counts after 4 weeks ripening in NSCCC, 1%, 3% and 5% RPAC cheeses were: 1.0 × 10 8 ± 0.12, 1.3 × 10 8 ± 0.26, 1.02 × 10 8 ± 0.15 and 1.02 × 10 8 ± 0.17 CFU/ml, respectively, indicating that 1% RPACC cheese had the highest viable LAB counts among all RPACC and NSCCC. The level of water soluble nitrogen was also the highest (115.69 µg/g) in 1% RPACC among all cheese groups at 4 weeks aging. Organic acids in all treatment groups decreased as ripening period advanced. Protein degradation occurred most significantly in low molecular weight peptides at 2 weeks ripening in NSCCC and all RPACC cheeses. Compared to three treatment groups (NSCCC, 3 and 5% RPACC), the 1% RPACC contained the lowest unpleasant flavor components among all tested groups, which include goaty, soapy, waxy, musty, rancid, and sour flavors. In textural characteristics, there were substantial drops in hardness (g), gumminess (g) and chewiness (g) at 2 weeks ripening, while hardness and gumminess of NSCCC values were highest throughout the experiment. The 1% RPACC showed the lowest hardness among all treatment groups. At 3-4 weeks ripening, NSCCC showed the lowest cohesiveness, gumminess and chewiness among all treatment groups. With respect to sensory properties, the NSCCC showed higher sensory scores than 1% RPACC and some traits of 3 and 5% RPACC. This suggests that the NSCCC had higher characteristic sensory values of Camembert compared to 1% RPACC, attributable to the dilution effect of the rice powder addition to the RPACC cheeses. The milder Camembert cheese flavor in 1% RPACC may be sought by certain ethnic groups, who are not familiar with the Camembert cheese flavor.

Advances in Dairy Research, 2017

The combination of tastes and aromas associated with caprine milk lead to a range of unique flavo... more The combination of tastes and aromas associated with caprine milk lead to a range of unique flavors and sensory properties that are critical to overall quality of caprine milk and its processed products. Goat milk production has risen dramatically in the past two decades. Since numerous breeds of goats have been raised under different localities, environmental and management conditions in many parts of the world, no single factor can universally describe or identify sensory characteristics of a wide variety of goat cheeses produced and consumed around the world. Rather, there are many factors that influence the flavor and sensory qualities of goat milk cheeses. The flavor of cheese arises from a series of complex reactions involving microbial metabolism and enzymatic reactions which include proteolysis of proteins, lipolysis of fats, and fermentation of carbohydrates. Caprine milk reportedly has more fat, protein and ash, and less lactose than cow milk. The types of pasture fed to an animal not only affect the taste of cheese but the color of the products. Because of the amount of carotene present in large amounts in green forage and its contribution to the yellow color in cheese, cheeses made with spring milk are likely to be more yellowish color than those made with winter milk. Lipolysis of fat causes rancid flavor defect in milk, cheese, and other dairy products, while proteolysis provides a major impact on flavor, aroma, and textural characteristics of most cheese varieties. Much more research needs to be done on the sensory quality of goat milk cheese to show the factors directly causing sensory properties of different varieties of goat milk cheeses. Understanding the complexity of flavors embodied by goat milk and goat milk products further aids in the production of quality products that enhance the consumer acceptability of caprine milk cheese products. This paper explores the current up-to-date reports on various factors associated with sensory qualities of caprine milk cheese products.

Journal of Dairy Science, 2019

In this study, we manufactured 3 types of caprine milk Cheddar cheese: a control cheese (unfortif... more In this study, we manufactured 3 types of caprine milk Cheddar cheese: a control cheese (unfortified) and 2 iron-fortified cheeses, one of which used regular ferrous sulfate (RFS) and the other used large microencapsulated ferrous sulfate (LMFS). We then compared the iron recovery rates and the microstructural, textural, and sensory properties of the 3 cheeses under different storage conditions (temperature and duration). Compositional analysis included fat, protein, ash, and moisture contents. The RFS (FeSO 4 •7H 2 O) and LMFS (with 700-to 800-μm large particle ferrous sulfate encapsulated in nonhydrogenated vegetable fat) were added to cheese curds after whey draining and were thoroughly mixed before hooping and pressing the cheese. Three batches of each type of goat cheese were stored at 2 temperatures (4°C and −18°C) for 0, 2, and 4 mo. We analyzed the microstructure of cheese using scanning electron microscopy and image analysis software. A sensory panel (n = 8) evaluated flavors and overall acceptability of cheeses using a 10-point intensity score. Results showed that the control, RFS, and LMFS cheeses contained 0.0162, 0.822, and 0.932 mg of Fe/g of cheese, respectively, with substantially higher iron levels in both fortified cheeses. The iron recovery rates of RFS and LMFS were 71.9 and 73.5%, respectively. Protein, fat, and ash contents (%) of RFS and LMFS cheeses were higher than those of the control. Scanning electron microscopy analyses revealed that LMFS cheese contained smaller and more elongated sharp-edged iron particles, whereas RFS cheese had larger-perimeter rectangular iron crystals. Iron-fortified cheeses generally had higher hardness and gumminess scores than the control cheese. The higher hardness in iron-fortified cheeses compared with the control may be attributed to proteolysis of the protein matrix and its binding with iron crystals during storage. Control cheese had higher sensory scores than the 2 iron-fortified cheeses, and LMFS cheese had the lowest scores for all tested sensory properties.

Korean journal for food science of animal resources, 2017

This study was conducted to isolate and characterize Paenibacillus sp. MBT213 possessing β-glucos... more This study was conducted to isolate and characterize Paenibacillus sp. MBT213 possessing β-glucosidase activity from raw milk, and examine the enzymatic capacity on the hydrolysis of a major ginsenoside (Rb1). Strain MBT213 was found to have a high hydrolytic ability on ginsenoside Rb1 by Esculin Iron Agar test. 16S rDNA analysis revealed that MBT213 was Paenibacillu sp. Crude enzyme of MBT213 strain exhibited high conversion capacity on ginsenoside Rb1 into ginsenoside Rd proven by TLC and HPLC analyses. The API ZYM kit confirmed that Paenibacillu sp. MBT213 exerted higher β-glucosidase and β-galactosidase activity than other strains. Optimum pH and temperature for crude enzyme were found at 7.0 and 35°C in hydrolysis of ginsenoside Rb1. After 10 d of optimal reaction conditions for the crude enzyme, ginsenoside Rb1 fully converted to ginsenoside Rd. Ginseng roots (20%) were fermented for 14 d, and analyzed by HPLC showed that amount of ginsenoside Rb1 significantly decreased, whil...

Journal of Life Science, 2017

The fermentation of Panax ginseng can yield many compounds from ginsenosides that have a wide var... more The fermentation of Panax ginseng can yield many compounds from ginsenosides that have a wide variety of biological functions. Lactic acid bacteria (LAB) strains are capable of converting ginsenosides. The purposes of this study were to: (1) characterize Enterococcus faecium SA5, an isolated LAB from Mongolian mare milk, (2) identify the existence of extracellular β-glucosidase activity in the milk, and (3) ascertain if the β-glucosidase has the capacity of converting ginsenoside in Korean ginseng. The results revealed that E. faecium SA5 was acid-resistant, bile salt-resistant, and has antibiotic activities against 4 pathogenic microorganisms (Salmonella typhimurium KCTC 3216, Listeria monocytogenes KCTC 3710, Bacillus cereus KCTC 1012, Staphylococcus aureus KCTC 1621). In addition, E. faecium SA5 had tolerance against some antibiotics such as colistin, gentamycin and neomycin. It was also found that E. faecium SA5 possessed bile salt hydrolase activity, which could lower blood cholesterol level. When incubated in 10% (w/v) skim milk as a yogurt starter, E. faecium SA5 caused to decrease pH of the medium as well as increase in viable cell counts. Using TLC and HPLC analysis on the samples incubated in MRS broth, our study confirmed that E. faecium SA5 can produce β-glucosidase, which was capable of converting ginsenoside Rb1 into new ginsenosides Rg3-s and Rg3-r. It was concluded that E. faecium SA5 possessed a potential of probiotic activity, which could be applied to yogurt manufacture as well as ginsenoside conversion in ginseng.

Korean journal for food science of animal resources, 2015

Functionally and physiologically active peptides are produced from several food proteins during g... more Functionally and physiologically active peptides are produced from several food proteins during gastrointestinal digestion and fermentation of food materials with lactic acid bacteria. Once bioactive peptides (BPs) are liberated, they exhibit a wide variety of physiological functions in the human body such as gastrointestinal, cardiovascular, immune, endocrine, and nervous systems. These functionalities of the peptides in human health and physiology include antihypertensive, antimicrobial, antioxidative, antithrombotic, opioid, anti-appetizing, immunomodulatory and mineral-binding activities. Most of the bioactivities of milk proteins are latent, being absent or incomplete in the original native protein, but full activities are manifested upon proteolytic digestion to release and activate encrypted bioactive peptides from the original protein. Bioactive peptides have been identified within the amino acid sequences of native milk proteins. Due to their physiological and physico-chemi...

Open Journal of Animal Sciences, 2011

Ten most popular brands of commercial Turkish set-type yoghurts were collected from local retail ... more Ten most popular brands of commercial Turkish set-type yoghurts were collected from local retail outlets in Hatay, Turkey for two separate periods, and analyzed for basic nutrients, physico-chemical properties, volatile aroma compounds and free fatty acid profiles to compare their differences among the yoghurt products. The results showed that there were significant differences (P < 0.05, 0.01, or 0.001) and variations in physico-chemical indices, volatile aroma compounds and volatile free fatty acid profiles among the yoghurt brands, which ultimately influence the flavor quality of the product. Acetaldehyde was predominant volatile compound in yoghurts, which followed by acetone, acetoin, diacetyl and ethanol. The level of diacetly was inversely related to titratable acidity, acetaldehyde and ethanoic acid. From ketones with high carbones 2-undecanone and 2-pentadecanone were higher than 2-butanone, 2-nanonane and 2-tridecanone. These ketones are related to fat content of yoghurt. Among short chain free fatty acids, ethanoic (acetic) acid was the most abundant in yoghurts, followed by hexanoic, octanoic and butanoic acids. These differences in detected chemical compositions of volatile compounds and free fatty acids would be applicable to predict flavor, nutritional value, quality control or shelf-life of the commmercial set-type Turkish yoghurts.

Dairy, 2020

Helminthiasis is a very costly management problem in the sheep and goat industry, because the gas... more Helminthiasis is a very costly management problem in the sheep and goat industry, because the gastrointestinal parasites develop resistance against all chemical products that are discovered and produced by the pharmaceutical industry. The use of natural herbal contents of tannin as especially in Sericea Lespedeza (SL; Lespedeza cuneate) is very promising. Utilizing genetic differences in resistance among the different goat and sheep breeds is a promising alternative, with limited success to date. Totally eliminating the offending parasites from re-infesting by plowing under affected pastures for some seasons, or scheduling rotational pastures, or feeding fresh (grazed) or dried forms of the perennial warm-season legume sericea lespedeza to the infected sheep and goats, or using elevated housing with slatted floors are the most promising alternatives to the ancient tradition of herding and managing ruminants by transhumance. An elevated slatted floor housing is desirable, and deserve...

Advances in Dairy Research, 2018

Advances in dairy Research, 2019

The objective of this study was to compare the fatty acid profile of caprine milk or cheese from ... more The objective of this study was to compare the fatty acid profile of caprine milk or cheese from animals raised under extensive, semi-extensive or full confinement production system in México. Feeding systems particularly grazing have been shown to affect essential fatty acid profiles, particularly the ω6/ω3 balance. Utilization of concentrates probably raises the omega 6 contents, or decreases omega 3 concentration, often exceeding 4:1 ω6/ω3 ratio, diminishing beneficial effects of ω3 regarding consumer health. The present study was conducted for two years (2016 and 2017) on 5,079 lactating goats from the states of Querétaro, Guanajuato, Colima, San Luis Potosí and Michoacán in México. Average milk production was 1.5/d liters (DS ± 0.9). Of the 98 farms studied, 35% were in full confinement, feeding basically alfalfa hay and concentrate (18% CP), 22% grazed rye grass, 17% pastured alfalfa (45% of these grazing systems were supplemented), finally 26% grazed were in silvopastoral surroundings, mainly without supplement. The use of concentrate in more than 35% of total feed consumption had an effect on the profile of essential fatty acids exceeding ω6/ω3 4/1 ratio. In 36 of the studied farms levels of ω6/ω3 exceeded 4:1, all of them were supplemented with 700 g /d or more concentrate. In those units the use of the supplement decreased ω3 or increased ω6.

Advances in dairy Research, 2019

This research aims to assess and then compare the high-temperature rendering of tafpack super, ti... more This research aims to assess and then compare the high-temperature rendering of tafpack super, tire rubber, and Polypropylene. Dynamic shear rheometer experiment out righted to mensuration linear viscoelasticity areas of the modified bitumen at 58-88°C. Additionally, the modified asphalt mixture's rutting deepness is measured in millimeters using the wheel tracking test. Finally, the rheological features of the improved asphalt were contrasted together with each other as well as with the perspicuous asphalt. Conclusions manifested that the tire rubber modifier has more excellent characteristics in high temperatures and less rutting depth than poth polypropylene as well tafpack super.

HortScience, 1999

In the United States, the common daylily is cultivated as an ornamental. However, in other countr... more In the United States, the common daylily is cultivated as an ornamental. However, in other countries, such as China and Japan, it is an important food crop. With this in mind, a study was conducted to determine the mineral nutrient content of edible parts (flower buds, flowers and tubers) of the daylily plant. Edible parts were analyzed for P, K, Ca, Mg, Mn, Fe, B, Cu, Al, and Na. Results of this study showed that flower buds had significantly higher level of P and Mg than tubers and flowers. The K and B concentration in flower buds were similar to flowers, but significantly greater than in the tubers. The respective Zn concentrations in flowers and flower buds were 32% and 23% greater than those in the tubers. There was no difference in the Mn concentration among the edible parts. Tuber contained significantly higher contents of Ca and Cu than the flowers and flower buds. It also had 10.6-, 14.3-, and 2.8-times greater concentration of Mn, Al, and Na, respectively, than the combine...

Open Journal of Animal Sciences, 2019

Elevation of acid degree values (ADV) and peroxide value (POV) indicates deterioration of nutriti... more Elevation of acid degree values (ADV) and peroxide value (POV) indicates deterioration of nutritional and sensory qualities of dairy products during storage. Iron fortification in bovine milk cheeses in relation to lipolytic parameters and their correlations have been studied, while no such studies have been reported on caprine milk cheeses. The objectives of this study were to evaluate levels of ADV and POV of iron fortified [regular ferrous sulfate (RFS) and large microencapsulated ferrous sulfate (LMFS)] goat milk Cheddar cheeses compared to those of non-fortified control cheese (CC) and their correlations. Three batches of 3 types (CC, RFS and LMFS added) of goat milk cheeses were manufactured and stored at two temperatures (4˚C and −18˚C) for 0, 2 and 4 months. Iron was supplemented to RFS and LMFS cheeses by 8.23 g and 9.03 g per 9 kg, respectively. ADV and POV were determined using standard methods of examining dairy products (Richardson, 1985) and AOCS (1975) procedures. Results showed that ADV values for CC, RFS and LMFS cheeses for 0 and 4 month storage at 4˚C were: 0.67, 0.73, 0.64; 1.24, 1.78, 1.58, respectively, indicating significant (P < 0.05) elevations occurred in ADV for all three cheeses during 4 months storage. The cheese samples at 4 months storage showed significantly (P < 0.05) higher peroxide values compared to 0 and 2 month stored ones. The samples stored at refrigeration temperature (4˚C) revealed slightly more lipid oxidation than those stored at frozen temperature (−18˚C). Significant (P < 0.05) elevations in POV for all goat cheeses stored for 4 months and slight increases in POV at higher temperature implies that the longer time and higher temperature storage can elevate the rate of lipid oxidation in goat milk Cheddar cheeses. How to cite this paper: Siddique, A. and Park, Y.W. (2019) Evaluation of Correlation between Acid Degree Value and Peroxide Value in Lipolysis of Control and Iron Fortified Caprine Milk Cheeses during

Journal of Animal Science, 1993

Journal of Food Protection, 2005

An oxidative complex composed of ferric iron chloride hexahydrate, ADP, and ascorbic acid can gen... more An oxidative complex composed of ferric iron chloride hexahydrate, ADP, and ascorbic acid can generate hydrogen peroxide and hydroxyl radicals in fibroblasts. These compounds are naturally found in meat and meat-based products and may elicit oxidative stress on Escherichia coli O157:H7, thus conferring thermotolerance to the bacterium due to the phenomenon of the global stress response. The effect of the levels of the oxidative complex on the thermotolerance of E. coli O157:H7 was investigated. Cultures of E. coli O157:H7 strains EO139 and 380-94 were mixed in three different concentrations (10:10: 40, 15:15:60, and 20:20:80 μM) of the oxidative complex (iron III chloride, ADP, and ascorbic acid, respectively). The samples were inserted into capillary tubes and heated in a circulating water bath at 59 and 60°C for EO139 and 380-94, respectively. Tubes were removed at intervals of 5 min for up to 1 h and contents spirally plated on plate count agar that was incubated for 48 h at 37°C...

Food and Nutrition Sciences, 2011

Open Journal of Animal Sciences, 2015

Korean Journal of Agricultural Science, 2018

Advances in Dairy Research, 2018

Advances in dairy Research, 2019

Advances in Dairy Research, 2017

Journal of Dairy Science, 2019

Korean journal for food science of animal resources, 2017

Journal of Life Science, 2017

Korean journal for food science of animal resources, 2015

Open Journal of Animal Sciences, 2011

Dairy, 2020

Advances in Dairy Research, 2018

Advances in dairy Research, 2019

HortScience, 1999

Open Journal of Animal Sciences, 2019

Journal of Animal Science, 1993

Journal of Food Protection, 2005

Food and Nutrition Sciences, 2011

Open Journal of Animal Sciences, 2015