• Korean Journal of Community Nutrition
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• v.7 no.4
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• pp.548-558
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• 2002

The purpose of this study was to develop a computer software program for nutritional assessment using a Semi-Quantitative Food Frequency Questionnaire (SQFFQs) and the 24-hour Recall Method. The software for the SQFFQ was divided into input, output, and database. For dietary analyses, recipe and food databases were used. The recipe database included 25 items and the food database was divided into 18 food groups. The food database was composed of 19 general nutrient items, 33 fatty acids, and 18 amino acids. The software developed in this study can be summarized as follows: 1) input items related to the individual s ages information, lifestyle, biological values, and dietary habits; 2) individualized data in percent of the Korean RDA, the energy ratios of carbohydrates, proteins and fats, the ratio of animal to plant source intakes, and the distribution of food group intakes; 3) Statistical data on the individual's information, lifestyle, biological values, and dietary intakes including the frequency of intake of cooked foods, the amounts of food, and the number of food groups, and nutrients. In the 24-hour Recall Method, the input and output consisted of the individual s information and cooked dish intakes. The individual s report included the amounts of nutrient intake according to number of meal and days, in comparison to the Korean RDA, the energy ratio for carbohydrates, proteins and fats, the ratio of animal to plant source intakes, and the distribution of food group intakes. The statistical report presented the number of food groups and foods, and the nutrient intakes. To evaluate the validity of the SQFFQ, the Spearman Rank Order Correlation and kappa values were used. As a result, correlation coefficients comparing the 24-hour Recall Method appeared to be more than 0.5, except for vitamin $B_1, B_2$, niacin, and vitamin E. The kappa values for energy and carbohydrate intakes were both 0.7, and protein, fat, vitamin C, folate, Ca, and iron intakes ranged from 0.3 to 0.7.

• Journal of the Korean Magnetic Resonance Society
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• v.14 no.1
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• pp.1-8
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• 2010

Four 5,8-epidioxy sterols were isolated from the marine sponge Plakortis simplex. Their structures were completely determined by an extensive NMR analysis and comparison with NMR data of similar compounds for absolute stereochemistry of the side chain. The compounds were assigned as 5,8-epidioxy- (24S)-ethylcholesta-6,22(E),25-trien-3-ol(1), 5,8-epidioxy-(24S)-methylcholesta- 6,22(E)-dien-3-ol(2), 5,8-epidioxycholesta-6,22(E)-dien-3-ol(3) and 5,8- epidioxycholesta-6-en-3-ol (4).

• Biomolecules & Therapeutics
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• v.15 no.4
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• pp.266-272
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• 2007

A rapid analytical method was developed to quantify very long-chain fatty acids (VLCFAs, C22:0, C24:0, C26:0) in human plasma with good sensitivity and specificity using tert-butyldimethylsilyl (TBDMS) derivatization and stable isotope GC-MS selective ion monitoring (GC-MS/SIM). Two-hundred and fifty ${\mu}L$ of plasma was fortified with deuterated stable isotope internal standards (d3-C22:0, d3-C24:0, d3-C26:0) and standard mixtures of chloroform and methanol, and then extracted with hexane and acetonitrile. To upper layer of liquid-liquid-extraction, N-(t-Butyldimethylsilyl)-N-methyltrifluoroacetamide was added and then heated to $60^{\circ}C$ for 30 min to produce the TBDMS derivatives. Derivatives of VLCFAs were analyzed by GC-MS/SIM. Calibration curves showed a linear relationship for the target compounds in the concentration range of $10^{-4}{\sim}2{\times}10^3\;{\mu}g/mL$ with the correlation coefficient ranging from 0.996 to 0.999. The limit of quantification for the plasma was $10^{-4}{\sim}2{\times}10^{-4}\;{\mu}g/mL$ (S/N=3). When applied to the plasma specimens of patients with peroxisomal disorder, X-linked adrenoleucodystropy (ALD, Mckusick 202370), the method clearly differentiated normal subjects from ALD patients. The C24:0/C22:0 and C26:0/C22:0 ratios were significantly elevated in the plasma of patients with X-linked ALD compared to normal subjects. The new developed method might be useful for a rapid and sensitive diagnosis of X-linked ALD and other peroxisomal disorders.

• Microbiology and Biotechnology Letters
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• v.36 no.1
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• pp.28-33
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• 2008

The expression vector (pWHM3-TR1R2) for sprT gene encoding Streptomyces griseus trypsin (SGT) followed by two regulatory genes, sgtR1 and sgtR2, was introduced into Streptomyces lividans TK24 and Streptomyces griseus IFO 13350. Various media with different compositions were used to maximize the productivity of SGT in the recombinant trains. he SGT productivity was best when the transformant of S. lividans TK24 was cultivated in R2YE medium (0.74 unit/mL) at 5 days of cultivation. C5/L (0.66 unit/mL) medium also gave a good productivity, but Livid (0.08 unit/mL) and NDSK (0.06 unit/mL) yielded poor productivities. S. griseus IFO 13350/pWHM3-TR1R2 produced SGT by 1.518 unit/mL (C5/L), 1.284unit/mL (R2YE),0.932 unit/mL (NDSK), and 0.295 unit/mL (Livid) at 7 days of cultivation, which was much higher than those from S. lividans TK24/TR1R2. The SGT protein was purified from the culture broth of S. griseus IFO 13350/pWHM3-TR1R2 in C5/L to homogeneity via ammonium sulfate fractionation, and CM-sepharose and SP-sepharose column chromatographies. The specific activity of purified SGT was 69,252 unit/mg, and the final purification fold and recovery yield were 6.5 and 1.4%, respectively.

• Cement Symposium
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• no.24
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• pp.19-28
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• 1996

• Cement Symposium
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• no.24
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• pp.115-120
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• 1996

• Journal of Microbiology
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• v.37 no.2
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• pp.102-110
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• 1999

Genetic determinant for the secondary metabolism was studied in heterologous expression in Streptomyces lividans TK-24 using Streptomyces griseus ATCC 10137 as a donor strain. Chromosomal DNA of S. griseus was ligated into the high-copy number Streptomyces shuttle plasmid, pWHM3, and introduced into S. lividans TK-24. A plasmid clone with 4.3-kb BamHI DNA of S. griseus (pMJJ201) was isolated by detecting for stimulatory effect on actinorhodin production by visual inspection. The 4.3-kb BamHI DNA was cloned into pWHM3 under the control of the strong constitutive ermEp promoter in both directions (pMJJ202); ermEp promoter-mediated transcription for coding sequence reading right to left: pMJJ203; ermEp promoter-mediated transcription for coding sequence reading left to right) and reintroduced into S. lividans TK-24. The production of actinorhodin was markedly stimulated due to introduction of pMJJ202 on regeneration agar. The introduction of pMJJ202 also stimulated production of actinorhodin and undecylproidigiosin in submerged culture employing the actinorhodin production medium. Introduction of pMJJ203 resulted in a marked decrease of production of the two pigments. Nucleotide sequence analysis of the 4.3-kb region revealed three coding sequences: two coding sequences reading left to right, ORF1 and ORF2, one coding sequence reading right to left, ORF3. Therefore, it was suggested that the ORF3 product was responsible for the stimulation of antibiotic production. The C-terminal region of ORF3 product showed a local alignment with Myb-related transcriptional factors, which implicated that the ORF3 product might be a novel DNA-binding protein related to the regulation of secondary metabolism in Streptomyces.

• Food Science and Preservation
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• v.24 no.5
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• pp.707-713
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• 2017

The objective of this study was to select yogurt starter from Korean traditional fermented foods. The 2 strains (KM24, KM32) among 50 strains of isolated lactic acid bacteria selected as starter based on milk clotting ability, antimicrobial activity against various pathogens, tolerance in artificial gastric and bile juice and growth in 10 % skimmed milk. The strains were identified as Lacobacillus plantarum (KM32) and Pediococcus pentosacesus (KM24) by 16S rRNA gene sequencing. Viable cell number of yogurt fermented with mixed strains (KM24 and KM32) was 9.66 log CFU/mL after fermentation for 48 h and maintained $10^9CFU/mL$ during fermentation for 72 h at $37^{\circ}C$. The pH and titratable acidity of mixed cultured yogurt were 4.25% and 0.83% after fermentation for 48 h at $37^{\circ}C$, respectively. The physico-chemical characteristics of mixed cultured yogurt after fermentation for 48 h were $38.45{\mu}g/mL$ (polyphenol content), 48.57% (DPPH radical scavenging activity) and 465.40 cp (viscosity), respectively. The mixed cultured yogurt maintained $10^9CFU/mL$ of lactic acid bacteria during storage 10 days at $4^{\circ}C$. The viable cell number of yogurt prepared with mixed culture(KM32+KM24) maintained higher and than that of control (L. casei) during storage. These results indicated the potential use of selected strains (KM32+KM24) isolated from kimchi as a yogurt starter with strong acid tolerance and probiotics properties.

• The Korean Journal of Physiology
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• v.3 no.1
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• pp.45-49
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• 1969

The effects of water extracts and powder of Korean ginseng on the division of Saccharomyces cerevisiae were studied. 1. The addition of several doses of water extracts and powder of ginseng to the yeast medium of Moyer and Coghill showed various promoted division of Saccharomyces. 2. The optimal dose of ginseng on tile division of Saccharomyces (0.08% dry ginseng medium solution per $10\;cells/mm^3$) could be recognized. 3. On the culture for 24 hours at $18^{\circ}C$, the cell number of control group was $13.25{\times}10^3\;cells/mm^3$ and that of the optimal dose group of water extracts of ginseng was $23.20{\times}10^3\;cells/mm^3$. On the culture, for 24 hours at $25^{\circ}C$, the cell number of control group was $16.85{\times}10^3\;cells/mm^3$ and that of the optimal dose group was $30.20{\times}10^3\;cells/mm^3$. The increasing rate of cell divison by the ginseng was about twice than that of control group. The optimal dose treatment of ginseng at $18^{\circ}C$ was more effective than control group at $25^{\circ}C$. 4. On the culture for 24 hours at $18^{\circ}C$, the increasing rate of water extracts of ginseng was 75.1%, and the rate of ginseng powder was 7.6%. On the culture for 24 hours at $25^{\circ}C$, the rate of water extracts of ginseng was 79.8%, and the rate of ginseng powder was 57.2%. Therefore water extracts of ginseng was more effective than ginseng powder of same dry weight, and the promoted effect of ginseng powder at $25^{\circ}C$ was more effective than at $18^{\circ}C$.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.43-54
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• 1986

Back-pyun is a kind of rice cake made by steaming rice flour added sugar, water and salt and garnished with shredded chestnuts, dates, mushrooms and pinenuts. The Back-pyun has been widely used in Korean celebrations. This study aimed to compare and determine the effects on sensory characteristics and texture of Back-pyun 1) when the proportion of glutinous rice, added i.1 making Back-pyun, is 0%, 5%, 10%, 15%, 20%, 25% and 30% 2) then it reheated after storage for 0,24, 48 and 72 hours. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows : 1. In sensory evaluation, color of Back-pyun turned yellow as the addition level of glutinous rice increased and then by reheating after storage for 24, 48 and 73 hours. Coarseness was not significantly different as the addition level of glutinous rice increased before storage. But Back-pyun reheated after storage for 24,48 and 72 hours were significantly different by the addition level of glutinous rice. Softness, dryness and crumblyness tended to decrease as the addition level of glutinous rice increased and by reheating after storage for 24, 48 and 72 hours. The most favorite tendency on the appearance was at the addition level of glutinous rice of 5%. Texture and overall preference were better at the addition level from 10% to 20% than any other levels. 2. Rheometer measurement indicated that compression force, gumminess ana chewiness tended to increase as the addition level of glutinous rice increased and decrease by the storage conditions. But work ratio and recovered height did not have much effect the addition level of glutinous rice and the storage conditions. Compression force of Back-pyun (not reheated) tended to increase by the storage time and the addition level of glutious rice. Especially it showed remakably increasing tendency during 24 hours storage (at $4^{\circ}C$) 3. Moisture content tended to increase by the addition level of glutinous rice and decrease by the storage time. But moisture content of Back-pyun reheated after storage for 24 hours stowed the increasing tendency. 4. Softness of Back-pyun had significant relationship with compression force and work ratio. Dryness and crumblyness had significant relationship with work ratio. Therefore compression force and work ratio represented the texture of Back-pyun.