• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.1
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• pp.1-11
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• 2018

In this study, pro-oxidant($d2w^{(R)}$) and rPP/ZnO nanocomposite flexible films for food packaging were prepared, and their mechanical and antimicrobial properties were investigated. As a result, the carbonyl index and hydroxyl index increased with exposured time to heat and UV rays. Surface analysis showed that the addition of zinc oxide improved the dispersibility and compatibility of the polymer, so that the surface of the composite film was smooth and the zinc oxide particles were smaller than the compared film. And it kept the physical properties by heat and UV ray blocking effect, and it worked to reduce decomposition. In the antimicrobial activity test, the microbial reduction rate was 3 logs or more at the use concentration of zinc oxide. The tensile strength was increased and the elongation was decreased. Oxidative degradability of multi-layered film in UV exposured for 72 hours, the molecular weight of the film decreased by 75.6%, 1,294 g/mol Mn and 5,920 g/mol Mw. In the safety analysis of food packaging materials, we obtained that are in standard of polypropylene, a food contact material of domestic law.

• Journal of Life Science
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• v.30 no.11
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• pp.1012-1020
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• 2020

Remicade is a therapeutic biosimilar natural antibody in which the mouse variable domain has been linked to the human constant domain. It is a chimeric monoclonal antibody specific to tumor necrosis factor-alpha (TNF-α) and has been developed for the treatment of rheumatoid arthritis. To investigate the biological activity of the Remicade antibody, we carried out a bioinformatics study using a protein data bank to characterize the TNF-α antigen binding mechanism of the Remicade natural antibody. Because the production of the Remicade antibody is often limited by genetic instability of the natural antibody-producing cell, we generated a Remicade single-chain variable domain fragment antibody (Remicade) in which a heavy chain variable domain (VH) is joined with a light chain variable domain (VL) by a polypeptide linker. Furthermore, Remicade was fused to a leucine zipper (RemicadeScZip) for higher production and higher antigen-binding activity than Remicade. The Remicade and Remicade ScZip were expressed in Escherichia coli and purified by a Ni⁺-NTA-agarose column. As expected, the purified proteins had migrated as 28.80 kDa and 33.96 kDa in sodium dodecyl sulfate-polyacrylamide electrophoresis. The TNF-α antigen binding activity of Remicade was not observed by ELISA and western blot. In contrast, RemicadeScZip showed antigen-binding activity. Additional bio-layer interferometry analysis confirmed the antigen-binding activity of RemicadeScZip, suggesting that the leucine zipper stabilized the folding of RemicadeScZip in a denatured condition and improved the TNF-α antigenbinding activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1715-1724
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• 2015

The combined effects of a sanitizer mixture solution and antimicrobial ice on the quality of salted Chinese cabbages were examined. Salted Chinese cabbages were treated with a sanitizer mixture (comprised 50 ppm aqueous $ClO_2$ and 0.5% citric acid), packed in 2% brine and antimicrobial ice, and stored for 12 days at 4 and $10^{\circ}C$. Microbiological data on the salted Chinese cabbages after washing with the sanitizer mixture indicated that the populations of total aerobic bacteria, and yeast and molds decreased by 2.20 and 1.28 log CFU/g after treatment with the sanitizer mixture. In addition, coliforms population of salted Chinese cabbage after 12 days storage at $4^{\circ}C$ in the combined mixture of the sanitizer and antimicrobial ice was 3.22 log CFU/g, which was a significantly different from that of control (5.46 log CFU/g). The combined treatment of sanitizer mixture, antimicrobial ice, and low temperature at $4^{\circ}C$ suppressed reduction of pH and elevation of titratable acidity, resulting in delaying the growth of lactic acid bacteria. Differences in salinity, hardness, and Hunter's $L^*$, $a^*$, and $b^*$ values among treatments were negligible during storage at $4^{\circ}C$. Therefore, this study suggests that a combination of sanitizer mixture, antimicrobial ice treatment, and low temperature storage could improve the microbial safety and quality of salted Chinese cabbages during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1246-1252
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• 2001

A feeding experiment was conducted on rats to investigate the inhibitive effects of baik-kimchi against the toxicity of Amaranth (Am, Food Red No.2) on growth, fecal weights and bulk, and the digestibility of protein and lipid. The body weight of the Am diet group (5% Amaranth) remained at the lowest level of all diet groups, because of diarrhea symptoms throughout the feeding period, 229.8 g of total body weight or 79.4% of the basal diet group (289.4 g). However, in the baik-kimchi diet group (10% baik-kimchi powder+5% Amaranth) no diarrhea symptoms were evident and total body weight remained at a similar level (280.3 g) to the basal diet group. It therefore appears that baik-kimchi offers an inhibitive effect against the toxicity of Am. In the baik-kimchi diet group, the total fecal weight (173.99 g/3 weeks) was 15 times that of the basal diet group (11.13 g/3 weeks) suggesting that baik-kimchi has the effect of increasing fecal bulk. The large intestine and the cecum of the baik-kimchi diet group were significantly (p<0.05) heavier than those of the Am diet group. The digestibility of protein (50.26%) and lipid (58.37%) in the Am diet group was very low in comparison with these in the baik-kimchi diet group (87.30% and 92.12%, respectively). This result indicates that the low digestibility of these nutrients in the Am diet group was directly responsible for the decrease of weight. Consequently, it is demonstrated that baik-kimchi can inhibit the effects of the toxicity of Am in rats.

• Food Science and Preservation
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• v.16 no.1
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• pp.23-32
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• 2009

This study evaluated quality characteristics of spirulina (0.63, 1.25, and 2.5%, all w/w) added noodles during storage at 4C. Total bacterial counts in raw spirulina added noodles were higher than those of the control during storage, but no bacteria were detected in cooked noodles. Escherichia coli was not detected in any group. The weight loss, volume loss, and moisture absorption of spirulina added noodles were somewhat greater than control values. Moisture contents of spirulina added noodles both before and after cooking decreased as the spirulina level increased. During storage, moisture loss from spirulina added noodles was a little greater than from the control. Hunter color values for L (lightness), a (redness), and b (yellowness) decreased during storage. The spirulina added noodles had significantly greater hardness, cohesiveness, gumminess, and chewiness compared with the control. The antioxidant activity of spirulina added noodles increased with spirulina level. A sensory preference test revealed that noodles with 1.25% spirulina received the highest scores for chewiness, overall preference, and buying intention. It is suggested that spirulina could be added to noodles at a concentration of up to 1.25% to improve quality.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.472-480
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• 2014

This study evaluated the quality characteristics of mungbean starch gel prepared with different amounts of Salicornia herbacea L. powder. In order to determine the optimal addition level of Salicornia herbacea L. powder, samples of mungbean starch with 0, 2, 4, 6 and 8% of Salicornia herbacea L. powder substitute were prepared, after which physicochemical, textural and sensory quality characteristics were measured. Upon increasing Salicornia herbacea L. powder levels in the formulation, moisture contents of samples decreased, except the 6% addition sample, and salinity levels increased. Total phenolic contents and DPPH radical scavenging activities also increased significantly upon addtion of Salicornia herbacea L. powder. According to the texture analysis, hardness and gumminess decreased with increasing amounts of added Salicornia herbacea L. powder. From the sensory tests, 4% Salicornia herbacea L. powder sample received the highest overall acceptability score with proper levels of flavor, saltiness and texture. As a result, to increase usage of Salicornia herbacea L., the optimal formulation consisted of 4% Salicornia herbacea L. powder substitute for mungbean starch.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.190-197
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• 2010

Changes in the quality of buckwheat sprout treated with organic acid solutions such as ascorbic, citric and acetic acid were examined during storage in order to judge the feasibility of acid dipping as a pretreatment for extending shelf-life. Quality attributes of buckwheat sprout stored at $5^{\circ}C$ were measured in terms of microbial cell count, moisture content, soluble solids content, chromaticity, and sensory evaluation over different storage times. For microbial growth inhibition, combinations of 0.05% acetic acid and 0.5% citric acid or 1% ascorbic acid and 0.5% citric acid were more effective than other treatments. Slight changes were observed in moisture content among the treatments, whereas soluble solids content of each treatment was increased during storage. In chromaticity, the Hunter's a value of buckwheat sprout treated with acetic acid alone or acetic acid combinations showed the largest increase. Dipping treatment with ascorbic acid and citric acid produced only slight changes in color of the sprout. In the sensory evaluation of discoloration (head, stem and root), wilting and overall quality, ascorbic acid and citric acid treatments gave the highest scores. These results suggest that dipping treatment of buckwheat sprout with citric acid can confer more positive effects on storage stability than others.

• Journal of the Korean Child Neurology Society
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• v.26 no.4
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• pp.284-287
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• 2018

Tuberous sclerosis complex (TSC) is an autosomal dominant disorder caused by mutation of one of two genes, TSC1 (encoding hamartin, 9q34) and TSC2 (encoding tuberin, 16p13). It invades the central nervous system and various parts of the body, causing various symptoms. Crohn's disease (CD) is a chronic immune-mediated disease that has not been clearly elucidated. It is thought to be caused by an excessive immune response of the body to bacteria that normally exist in the digestive tract with genetic factors. No cases have been reported in which both of the above-mentioned diseases occurred simultaneously. We report a case of CD in a patient with TSC. A 12-year-old boy was brought to our hospital because of abdominal pain. Skin lesions were observed in the TSC. Fundus examination revealed a hamartoma in the right retina. Brain magnetic resonance imaging revealed a subendothelial giant cell astrocytoma (SEGA). On the basis of these findings, he was diagnosed as having TSC. Blood test results showed increased levels of inflammatory markers. On abdominal ultrasonography, his colon walls were observed to be thickened with increased vascularity of the proximal ascending colon, ileocecal valve, and terminal ileum. Colonoscopy revealed discontinuous ulcerations and inflammations of the ileum, IC valve, and cecum, similar to those found in CD. Everolimus was administered orally for the SEGA but was discontinued frequently owing to the exacerbation of CD. The possibility of CD should be kept in mind in patients with TSC considering to undergo treatment for SEGA.

• Food Science and Preservation
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• v.19 no.6
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• pp.807-812
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• 2012

This study was investigated the changes in quality of heat treated fresh-cut lotus roots using various packaging materials. Lotus roots were purchased from Daegu, Korea. Lotus roots were washed, peeled and sliced with a sharp ceramic knife. The prepared peeled and sliced lotus roots were dipped for 45 sec in water at $55^{\circ}C$. After air-dried at room temperature, the slices were packaged with polyethylene films, polyethylene terephthalate tray+wrapping, vacuum packaging and then stored at $4^{\circ}C$. Changes in weight loss, color, firmness, microorganisms and sensory characteristics were measured. In general, the weight loss rate was increased slightly in vacuum packaged lotus roots. Application of heat treatment delayed browning of lotus roots, and especially vacuum packaged lotus roots were the most lowest ${\Delta}E$ value. However, L and ${\Delta}E$ value of PE film packaged lotus roots were increased highly during storage. The heat treated and vacuum packaging inhibited the growth of microorganisms effectively. The organoleptic quality of vacuum packaged lotus roots showed the best by sensory evaluation.

• Pediatric Infection and Vaccine
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• v.28 no.2
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• pp.110-117
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• 2021

Toxic megacolon is a fatal complication of inflammatory or infectious bowel disease. Prognosis depends on the severity of the disease. In cases of poor prognosis, clinical outcomes range from intestinal resection to death, so early diagnosis and appropriate treatment are very important. However, the prevalence of toxic megacolon in children is very low, and in those without underlying diseases such as inflammatory bowel disease, early diagnosis may be delayed. A previously healthy 12-year-old boy presented to our hospital with lower abdomen pain, fever, and hematochezia. Despite antibiotic therapy, the symptoms worsened. On the third day, abdominal computed tomography revealed severe dilatation of the transverse colon, which indicated toxic megacolon. Stool culture was positive for Salmonella enteritidis group D, and rectal endoscopy showed no signs of inflammatory bowel disease. Ceftriaxone and intravenous methylprednisolone were administered, and the patient's condition improved without any complications. We report a case of toxic megacolon as a complication of infectious colitis caused by S. enteritidis group D, which was diagnosed using early imaging and successfully treated without surgical intervention.