• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.956-964
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• 2015

Probiotics is known improve the microenvironment of colon; however, the metagenomic DNA study of its lactic acid bacteria in constipation induced by loperamide is not clearly understood. In the present study, we investigated the reduction of the lactic acid bacteria in case of constipation, in normal and loperamide-induced rat. Lactic acid powder (lactic acid bacteria 19) was prepared from Chong Kun Dang Pharmaceutical Corporation. After 2 weeks of oral administration, the group treated with the higher concentration of lactic acid bacteria ($10^9CFU/mL$ per kg of body weight) following loperamide treatment was the most effective in increasing number, weight, and water content of feces. A similar but significant increase was found in the group treated with lower concentration of lactic acid bacteria ($10^7CFU/mL$ per kg of body weight) after loperamide treatment. The concentrations of acetic acid and propionic acid in feces in the loperamide-induced rat with high concentration lactic acid, were significantly higher than that of others. Furthermore, gastrointestinal transit ratio as well as the length and area of intestinal mucosa were significantly increased after treatment with lactic acid bacteria in loperamide-induced rat. Metagenomics DNA analysis indicated that the microorganism homology in cecum was similar between the groups of normal (NOR) and HIG. Our results show that lactic acid bacteria were effective in improving the constipation.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2009.05a
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• pp.11-11
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• 2009

종래의 산업폐수 처리기술로는 중금속 함유 폐수에 수용성의 금속염을 첨가하여 가성소다 혹은 소석회를 이용하여 pH를 조정하고 고분자 응집제를 첨가하여 금속의 수산화물을 생성시켜 이를 부상 혹은 침전시켜 Sludge화하여 제거하는 방법이 주로 사용되고 있다. 그 외 질소, 인, 유기물이 함유된 폐수의 경우에는 Biological Oxidation Techniques, 활성탄 흡착방식이 주로 채택되고 있다.[1-3] 이러한 폐수처리기술은 화학약품 사용량이 과다하고 이는 Sludge 생성량을 증대하고 2차 폐수처리가 필요로 하는 경우가 많고, 처리장이 면적이 넓어야 하고 대용량의 Sludge 제거창치가 필요하여 고비용의 처리공정으로 문제점을 가지고 있다.[2-3] 이에 본 연구에서는 이러한 기존 기술의 문제점을 보완할 수 있고 기존 기술로는 완벽하게 처리하기 곤란한 악성 폐수들에 대한 새로운 고도처리기술로 초전도 마그네트를 이용한 고구배 자기분리기술에 대한 기초연구를 하였다. 본 연구에서 사용한 고구배 자기분리 시스템은 무헬륨 전도냉각방식으로 자기분리를 위해 사용한 필터는 SUS 430 재질의 메쉬 형태로 제작하여 실험하였다. 또한, 자기분리 처리를 위한 전처리 공정으로는 응집제를 첨가하여 자기분리 효율을 높이고자 하였다. 자기분리 처리대상수로는 포항제철에 압연 강판에 사용되는 냉각수를 대상으로 자기분리 처리에 대한 효과를 실험하였다. 또한, 자기분리에 대한 특성을 평가하기 위해 강자성의 $Fe_3O_4$ 미세자성분말을 첨가하여 처리수내의 들어있는 유기물질에 대해 자기분리 자장 및 유속에 대한 처리효율을 미치는 영향을 조사하였다. 자기분리 처리는 1~6 Tesla에서 자기필터는 디스크 형태로 다층으로 연속적으로 적층하였으며, 처리유속은 1~4 l/min으로 하였다. 고농도인 처리폐수를 자가분리 인가 자장에 따라 처리하여 고농도에서는 70%, 저농도에서는 98 %까지 처리되었다. 또한, 자기분리용 필터는 SUS 430 재질의 mesh 망을 사용하였으며 인가자장 및 유속변화에 대한 실험 결과 탁도 및 농도는 필터 크기의 영향은 거의 차이가 없었으며 단지 인가자장 및 유속에 따라서 지수적으로 감소하였다. 자기분리된 용액 내 $Fe_3O_4$ 입도 분석 결과 자기분리 이전에 분포하던 $10\sim20\;{\mu}m$의 입자는 거의 제거되었으며 2 ${\mu}m$ 이하의 입자들은 실험 횟수에 따라 점점 직경이 작은 쪽으로 분포가 좁아졌으며, 마그네타이트의 자화율을 분석한 결과 약 0.8 Tesla에서 포화 되었으며 처리수의 탁도 및 농도가 자장에 따라 감소하는 것으 알 수 있었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1827-1834
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• 2014

Colon cancer is the third highest cause of death in Korea. Known dietary causes of colon cancer include a diet rich in fat and red meat as well as inadequate intake of dietary fiber, fruits, and vegetables. Therefore, recent research has focused on the anticancer effects of natural products. Opuntia humifusa is a type of prickly pear that is known to contain biologically active compounds that can be used in the treatment of diabetes mellitus, arteriosclerosis, and hyperglycemia. The aim of this study was to determine whether or not O. humifusa extract affects proliferation, cell death, and DNA fragmentation in human carcinoma HT-29 cells. O. humifusa is rich in carbohydrates, minerals (Mg, K, and Ca), and total phenolics. HT-29 cells were treated with extracts of O. humifusa at concentrations of 0, 0.25, 0.5, 1, and 2 mg/mL for 24 or 48 hours. O. humifusa extracts inhibited HT-29 cell growth in a dose-dependent manner. Hoechst 33342/PI double staining and Comet assay were performed to observe changes in nuclei of cancer cells undergoing cell death. The results of both tests showed that O. humifusa extract induced cell shrinkage, DNA fragmentation, and chromatin condensation dose-dependently in HT-29 cells. The results of this study suggest that O. humifusa extract inhibits the growth of HT-29 via induction of DNA fragmentation and chromatin condensation.

• Journal of Radiation Protection and Research
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• v.26 no.1
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• pp.7-12
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• 2001

Sintered LiF:Mg,Cu,Na,Si thermoluminescence (TL) pellets were developed for application in radiation dosimetry. In the present study, the TL dosimetric properties of LiF:Mg,Cu,Na,Si TL pellets have been investigated for emission spectrum, dose response, energy response, and fading characteristics. LiF:Mg,Cu,Na,Si TL pellets were made by using a sintering process, that is, pressing and heat treatment from TL powders. Photon irradiations for the experiments were carried out using X-ray beams and a $^{137}Cs$ gamma source at the Korea Atomic Energy Research Institute (KAERI). The average energies and the dose were in the range of 20-662 keV and $10^{-6}-10^{-2}\;Gy$, respectively. The glow curves were measured with a manual type TLD reader(System 310, Teledyne) at a constant nitrogen flux and a linear heating rate. For a constant heating rate of $5^{\circ}C\;s^{-1}$, the main dosimetric peak of glow curve appeared at $234^{\circ}C$, the activation energy was 2.34 eV and frequency factor was $1.00{\times}10^{23}$. TL emission spectrum is appeared at the blue region centered at 410 nm. A linearity of photon dose response was maintained up to 100 Gy. The photon energy responses relative to $^{137}Cs$ response were within ${\pm}20%$ at overall photon energy region. The fading of TL sensitivity of the pellets stored at the room temperature was not found for one year.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.61-65
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• 1987

The milk protein portion contains sialic acid which may be used as an index for k-casein. In comparison with non fat dry milk (NFDM) and calcium caseinate, the solubility of NFDM protein isolates at the various pH was inferior. Another consideration for the low solubility relates to the possibility that k-casein may have been extracted or possibly modified by the action of alcohol. The k-casein is the principal stabilizing fraction for casein micelle and any changes which result in its destruction or removal would be expected to have potent results. During solvent treatment, 16.5% of sialic acid was extracted in the first extraction solvent, whereas the second treatment caused only a 4.0% loss, based on sialic acid analysis. A study was conducted on the effect of concentration of methanol on loss of sialic acid. The loss of sialic acid decreased as the concentration of methanol increased to above 62% in both the first and second extracted solvent. It appears that loss of sialic acid is attributed to the water fraction rather than the methanol fraction. The effect of addition of the dried extracted solids on solubility was investigated. Protein solubility of NFDM protein isolates was sharply increased by 10% addition of the extracted solids and, thereafter, decreased. Efforts to restore solubility by feeding-back the extracted material supported the concept that removal of surface k-casein may have been a possible factor.

• Journal of the Korean Ceramic Society
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• v.39 no.4
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• pp.359-366
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• 2002

The purpose of this study is to investigate the properties of LSGM electrolyte and LSM cathode. The unit cell based on the optimum conditions and processing for high performance was fabricated and measured. The single phase of $LaGaO_3$ was obtained on sintering at $1500^{\circ}$ for 6h with composition of $(La_{0.85}Sr_{0.15})(Ga_{0.8}Mg_{0.2})O_{3-\delta}와 (La_{0.8}Sr_{0.2})(Ga_{0.8}Mg_{0.2})O_{3-\delta}$ and $(La_{0.85}Sr_{0.15})(Ga_{0.8}Mg_{0.2})O_{3-\delta}$. The grain size of the sintered body was about $10∼30{\mu}m$ and electrical conductivity was 0.13 S/cm measured at $800^{\circ}$. The single phase of $LaMnO_3$ structure in $(La1-xSrx)MnO_3$ system was obtained at x=0∼0.2 and the particle size of the synthesized powder was about 40 nm. The unit cell was prepared by firing at $1200^{\circ}$ for 1h with $(La_{0.9}Sr_{0.1})MnO_3$ cathode and 0.9NiO-0.1YSZ anode screen-printed on surfaces of $(La_{0.8}Sr_{0.2})(Ga_{0.8}Mg_{0.2})O_{3-\delta}$ electrolyte. The grain size of the electrode was close to $1{\mu}m$ and the electrode had porous structure. The maximum power density of unit cell showed $0.3W/cm^2$ at $800^{\circ}$.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.438-443
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• 2017

The biological activity of crude polyphenol fractions (WphF, EphE, VphF, and SphF) extracted from Cedrela sinensis using hot water, ethanol, and enzymes such as Viscozyme and Shearzyme was examined in this study. The yield of VphF was the highest (43.44%) among all fractions. The total polyphenol and flavonoid content of the fractions were highest after ethanol extraction (447.98 and 337.49 mg/g, respectively). Fractions obtained after hot water and ethanol treatment showed high antioxidant activity. All fractions, except for WphF, showed a significantly higher ${\alpha}$-glucosidase inhibitory activity than the acarbose. EphF and WphF showed the high acetylcholinesterase inhibition activity. All fractions showed more than 50% tyrosinase inhibition activity at 2 mg/mL concentration. According to these results, the crude polyphenol fractions from C. sinensis showed high antioxidative, ${\alpha}$-glucosidase inhibitory, and tyrosinase inhibitory activities. This study suggests that crude polyphenol fractions from C. sinensis, especially the WphF and EphF fractions, are good sources of functional food.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.473-479
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• 2019

Gryllus bimaculatus (GB) has recently been registered as a food variety in Korea. In the present study, we prepared protein hydrolysates from GB and evaluated their antioxidant capacity. Protein hydrolysates were prepared from dried GB using enzymatic hydrolysis using five different proteases, and protein hydrolysates showing high hydrolysis value (alcalase, flavourzyme, and neutrase) were separated further into fractions ${\leq}3kDa$ and then lyophilized. Based on $RC_{50}$ values of hydrolysates (${\leq}3kDa$) obtained from four different antioxidant analyses, the flavourzyme hydrolysates showed relatively high levels of antioxidant capacity among the three hydrolysates, and in particular, it showed considerably strong antioxidant activity in 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. The flavourzyme hydrolysate also significantly inhibited peroxidation of linoleic acid. These results suggest that protein hydrolysates from GB represent potential sources of natural antioxidants. Our current studies are focused on identification of active peptides from the flavourzyme hydrolysate.

• Journal of Mushroom
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• v.16 no.4
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• pp.304-310
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• 2018

Beta glucan was purified from Phellinus baumii and tested for its effect on the group performance of ants, a principal model of eusociality and of superorganisms. Japanese carpenter ants (Camponotus japonicus) were reared on diets containing beta glucans to characterize their effects on eusociality. Culturing structures for ants were assembled by implanting autoclaved soil into polyethylene terephthalate bottles. Three different eusocial strength indices were used to study the effect of beta glucan extract (BGE) on eusocial activities - the number of residence chambers, cooperative defense index (CDI), and group size and composition. Control, low- BGE, and high-BGE diets were prepared with the following three levels of BGE supplements in sucrose powder: 0, 20, and 50% (g/g). More residence chambers were observed in the BGE-fed groups than in the control. The CDI against a foreign queen ant was calculated according to the time taken to subdue the foreign queen. The high-BGE group took less time to complete their defense formation than the other groups. Differences were evident between control and BGE-fed groups in the total numbers of ants and eggs. The BGE-fed groups showed a significant increase in both the number of workers and the number of eggs. When fed with BGE, ants responded positively for all three eusocial strength indices. These results show that BGE exerts beneficial effects on the eusociality of ants as a superorganism.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.440-448
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• 2019

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.