• The Journal of the Convergence on Culture Technology
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• v.8 no.4
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• pp.415-422
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• 2022

The heterogeneous Onju citrus genes (A=20.57, C=32.71, G=30.01, U=16.71%) and coffee genes (A=20.66, C=31.76, G=30.187, U=16.71%) have the same genetic ratio of 95% or more. It is known that gene compatibility is generally not possible with this group. However, it can be grafted if the conditions of Chargaff rule and Shannon Entropy are met with gene functional-similarity of more than 95%, and it becomes a new breed of Coffrange. We calculated the world's first BCJM matrix for DNA-RNA and published it in US patents and international journals. All animals and viruses are similar to human genes. Based on this, it was announced in June in the British matrix textbook by solving the genetic characteristics of COVID-19 and the human body. In plants, it is treated with BCJM-Transposon treatment, a technique that easily changes gene location. Simulation predicted that the matrix could be successful with Cut & Paste and Transpose.

• Food Engineering Progress
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• v.22 no.4
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• pp.337-343
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• 2018

Coffee is a commonly consumed beverage that contains anti-inflammatory compounds such as caffeine, chlorogenic acid, cafestol, trigonelline, and kahweol. Lactobacillus plantarum is a lactic acid bacterium most frequently used in the fermentation of food products of plant origin. L. plantarum is able to degrade some food phenolic compounds and provide high value-added compounds such as powerful antioxidants or food additives approved as flavouring agents. In this study, we investigated the anti-inflammatory effects of coffee extract fermented by L. plantarum on RAW264.7 macrophages. In lipopolysaccharide-stimulated RAW264.7 cells, these coffee extracts exhibited anti-inflammatory activities through the reduction of nitric oxide (NO) production and inducible NO synthase expression. Fermented coffee extracts significantly decreased the expression of inflammatory cytokines such as tumor necrosis factor ${\alpha}$, interleukin $1{\beta}$, interleukin 6, and interferon ${\gamma}$. Cyclooxygenase-2, which is one of the key biomarkers for inflammation, was significantly suppressed. These results might be helpful for understanding the anti-inflammatory mechanism of fermented coffee extract on immune cells and, moreover, suggest that fermented coffee extract may be a beneficial anti-inflammatory agent.

• The Science & Technology
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• v.32 no.7 s.362
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• pp.18-19
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• 1999

21세기에는 유전자조작기법을 통해 젖소가 기름기 없는 우유를 생산하고 카페인 없는 원두커피가 나온다. 또 썩는 플라스틱의 원료도 식물을 통해서 얻고 구겨지지 않는 천연섬유도 선보인다. 또 바다에는 해양목장이 들어서서 지능높은 돌고래를 훈련시켜 관리를 맡긴다. 넓은 사막엔 바닷물을 끌어 올려 농사를 지어 우리의 부족한 식량을 충당하게 되고 꽃 냄새와 꽃의 색깔도 마음대로 조정하여 밝고 풍요로운 신세계가 전개된다.

• Food Science and Preservation
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• v.30 no.4
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• pp.703-715
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• 2023

This study was conducted to investigate the fermentation characteristics and anti-obesity effects of acetic acid fermentation products of coffee wine. The live cell counts, soluble solids, pH and total acidity of the acetic acid unfermented coffee wine (AUFCW; day 0, before fermentation) were 6.35 log CFU/mL, 8.10 °Brix, 3.88, and 1.29%, respectively, while the acetic acid fermented coffee wine (AFCW; day 15, after fermentation) were 4.40 log CFU/mL, 8.57 °Brix, 3.07, and 7.45%, respectively. Pancreatic lipase inhibitory activity tended to increase as the acetic acid fermentation period increased. The anti-obesity effects of AFCW on 3T3-L1 cells, which was induced by MDI, were evaluated based on the lipid accumulation rate, leptin expression, and fat production-related gene expression (PPAR-γ and SREBP-1c) at the mRNA level. In the case of AFCW, the lipid accumulation rate and leptin expression were decreased to 69.37% and 50.20% at a concentration of 200 ㎍/mL, respectively, and the expression levels of PPAR-γ and SREBP-1c at the mRNA level were decreased to 79.89% and 48.81%, respectively. These results indicate that anti-obesity effect of acetic acid fermentation products could be increased by acetic acid fermentation of coffee wine.

• Journal of the korean academy of Pediatric Dentistry
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• v.38 no.2
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• pp.187-193
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• 2011

Neurofibromatosis is known as an autosomal dominant disorder caused by a mutation of a tumor suppressor gene on the long arm of chromosome 17 that affects the bone, nervous system, soft tissue, skin, and endocrine system. The most characteristic finding, which is helpful for clinical diagnosis as well, is the neurofibroma. Likewise brown macules called Cafe-au-lait spots with color of caffee latte, and Lisch nodules found around iris are useful to diagnose the disease. As known, the possibility of the neurofibromatosis occurred in oral cavity is relatively rare, and in most of cases it is related to soft tissue changes with single or multiple neurofibromatosis. The purpose of this report is to present characteristic dental findings which were found in a 4-year-old male and his father, both diagnosed as neurofibromatosis at Chonbuk National University Hospital before visiting our department, pediatric dentistry.