• Journal of Animal Science and Technology
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• v.48 no.6
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• pp.797-804
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• 2006

The present study was undertaken to investigate the post-thawed survivability of bovine embryo depending on different dose of ethylene glycol and sucrose. Ovaries were collected at local slaughterhouse and the cumulus-oocyte-complexes aspirated from ovaries were in vitro matured, fertilized and cultured at 39°C in an atmosphere of 5% CO2 incubator. For conventional slow-freezing, d 7 or 8 expanded blastocysts were collected. Embryos were equilibrated in 1.5 M and 1.8 M ethylene glycol(EG) with 0.1 M and 0.3 M sucrose in Dulbecco's phosphate-buffered saline(D-PBS) supplemented with 0.5% bovine serum albumin. Embryos were then loaded individually into 0.25ml-straw and placed directly into cooling chamber of programmable freezer precooled to 󰠏7°C, after 2 min, the straw was seeded, maintained at 󰠏7°C for 8 min, and then cooled to 󰠏35°C at 0.3°C/min, plunged and stored in liquid nitrogen for at least 3 days. For thawing, the straw containing embryos were warmed in air for 10 sec and exposed to 37°C water for 20 sec. Straws were then removed from 37°C water. Rates of blastocyst survive and hatching were evaluated at 24 to 72 h post-warming. No difference of the survivability was shown between 1.5 M and 1.8 M EG (71 and 70%, respectively). Addition of 0.1 M sucrose to 1.5 M and 1.8 M ethylene glycol in the freezing solution did not differ significantly embryo survival (74 and 77%, respectively), whereas survival rates was higher(89%) in freezing solution contained 0.3M sucrose to 1.8M EG compared with 0.3M sucrose to 1.5M EG group(71%). However, there was no difference in the overall total cell number between the two groups (122±1.8 vs 131±1.4, respectively). In conclusion, the results suggest that 0.3 M sucrose in 1.8 M EG may be optimal condition for freezing and thawing methods with in vitro produced embryos and may be applied to on-farm conditions for embryo transfer.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.4
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• pp.335-343
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• 1994

To determine the optimal level of cryoprotectant on the denaturation of pollock surimi produced in Korea, the relative cryoprotective effects of crystalline sorbitol alone and in combination with sucrose were assessed. Freeze induced protein denaturation was also studied as affected by polyphosphates and maltodextrin during frozen storage at $-25^{\circ}C$ for 16 weeks. Variables evaluated included salt extractable protein, drip loss and in vitro protein quality. The best cryoprotective effect was achieved from sucrose/sorbitol 1:1(w/w) mixture at $8\%$ with $0.2\%$ sodiumpyrophosphate and sodiumtriphosphate(1:1, w/w) in surimi by measurement of salt extractable protein and drip loss. Those cryoprotectants had little effect on surimi protein quality during frozen storage as measured by trypsin inhibitor(TI), protein digestibility and computed protein efficiency ratio(C-PER). Protein digestibility of surimi was not changed significantly by polyphosphate and maltodextrin at various levels(p<0.05), with the exception of 4 or $6\%$ sorbitol and $10\%$ sucrose alone which resulted in a higher digestibility. $8\%$ sorbitol/sucrose (5:3, w/w) treatment without polyphosphates showed the highest cryoprotective effectiveness from digestibility assay.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.1
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• pp.72-79
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• 2006

Kojic acid production by Aspergillus flavus strain S44-1 using sucrose as a carbon source was carried out in a 250-mL shake flask and a 2-L stirred tank fermenter. For comparison, production of kojic acid using glucose, fructose and its mixture was also carried out. Kojic acid production in shake flask fermentation was 25.8 g/L using glucose as the sole carbon source, 23.6 g/L with sucrose, and 6.4 g/L from fructose. Reduced kojic acid production (13.5 g/L) was observed when a combination of glucose and fructose was used as a carbon source. The highest production of kojic acid (40.2 g/L) was obtained from 150 g/L sucrose in a 2 L fermenter, while the lowest kojic acid production (10.3 g/L) was seen in fermentation using fructose as the sole carbon source. The experimental data from batch fermentation and resuspended cell system was analysed in order to form the basis for a kinetic model of the process. An unstructured model based on logistic and Luedeking-Piret equations was found suitable to describe the growth, substrate consumption, and efficiency of kojic acid production by A. flavus in batch fermentation using sucrose. From this model, it was found that kojic acid production by A. flavus was not a growth-associated process. Fermentation without pH control (from an initial culture pH of 3.0) showed higher kojic acid production than single-phase pH-controlled fermentation (pH 2.5, 2.75, and 3.0).

• Journal of Embryo Transfer
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• v.13 no.3
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• pp.277-289
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• 1998

To establish a system for sperm swim-up separation through sucrose layer, indiscreet sperm migration should sufficiently to block but movement of sperm shouldn't inhibit. Thus, the effects of sucrose levels in sucrose layer, incubation times and types of sucrose layer on sperm separation were examined. And the results obtained were as follows; 1. Layer of 10mM sucrose inhibited sperm swim-up migration through sucrose layer. 2. Incubation for 25 minutes without sucrose layer significantly increased sperm swim-up migration. However, incubation for 10 minutes to induce swim-up through sucrose layer significantly stimulated sperm migration and maintained sperm movement. 3. There was no significant difference between Type I and Type II in barrier effect of sucrose layer. However, sucrose layer of Type II with shorter distance of barrier was efficient for sampling. To elucidate a function of follicular fluid on sperm chemotaxis using in vitro system of sucrose layer of Type II and incubation for 10 minutes, the effects of dilution, heat treatment, and protein and lipid extracts of follicular fluid on sperm swim-up separation were examined. And the results obtained were as follows; 4. Follicular fluid stimulated sperm migration and movement, and significantly-attracted capacitated-sperm at 10% level. 5. Follicular fluid heated at 55$^{\circ}C$ for 30 minutes maintained the effect of follicular fluid stimulating sperm migration and movement. 6. Follicular protein stimulated sperm movement that was reduced by filtration of the protein. 7. Follicular lipid didn't significantly stimulate sperm migration and movement. 8. Both of follicular protein and lipid reduced the effect of follicular fluid stimulating sperm migration and movement. In conclusion, sucrose layer could be used for a barrier against indiscreet sperm migration by swim-up. And follicular fluid stimulated migration and movement of sperm and attracted capacitated-sperm through sucrose layer. Especially, heat-resistant protein of follicular fluid stimulated sperm migration.

• Microbiology and Biotechnology Letters
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• v.25 no.5
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• pp.454-458
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• 1997

To develop a yellow pigment for a food-additive, a strain producing a water-soluble yellow pigment was isolated from phylloplane of tree leaf. The strain PY123 was identified a Bacillus sp. based on morphological and biochemical characterization such as a bacillus form, mortility, spore formation, Gram positive, and catalase production. The pigment production of the strain PY123 was increased about 3 times in patato broth containing 1% sucrose and 0.1 mM CoCl$_{2}$ than in only potato broth after incubation at 30$circ$C, for 2 days. When 0.1 mM CoCl$_{2}$, was added in potato broth containing 1% sucrose at late log phase during incubation of the strain PY123, cell growth was not inhibited, and the period at maximal pigment production of the strain PY123 was about 12hrs faster than in potato broth containing 1% sucrose and 0.1 mM CoCl$_{2}$, simultaniously.

• Journal of Embryo Transfer
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• v.13 no.3
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• pp.313-321
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• 1998

This study was conducted to investigate the effects of equilibration and dilution methods on the survival rate of vitrified IVM-IVF bovine blastocysts. Vitrification solution was composed with 20% glycerol, 20% ethylene glycol, 3/8 M sucrose and 3/8 M dextrose in D-PBS supplemented with 20% FBS (GESD). Embryos were equilibrated in 1 of 3 methods: 3-step (El), 2-step (E2), or 1-step (E3), and after loading into 0.25-ml straws, were plunged into liquid nitrogen. After warming in water bath at 2$0^{\circ}C$, cryoprotectants were diluted in 1 of 3 methods: 1) D1(VS+1/2 M sucrose, 1/2 M sucrose and l/4 M sucrose), 2) D2 (1/2 M sucrose and 1/4 M sucrose), or 3) D3(1/2 M sucrose only). All procedures except warming were conducted at room temperature. Survival and hatching rates of blastocysts and expanded blastocysts following equilibration methods were 50 and 83.6%, and 27.8 and 67.3%, respectively in El, which were significantly higher (P〈0.01) than those of E2 (16.7 and 23.2%, and 7.4 and 12.5%, respectively) and 23 (0 and 3.7%, and 0 and 0%, respectively). Survival and hatching rates of expanded blastocysts were significantly (P〈0.01) higher than those of blastocysts in El. Survival rates of blastocysts and expanded blastocysts following dilution methods were 52% and 80.6% in D2, which were significantly higher (P〈0.05) than those of D1 (29.6 and 48.3%) and D3 (47.2 and 63.8%). Hatching rates of blastocysts were similar in D1, D2 and D3, however in expanded blastocysts, that of D2(61.3%) was significantly higher (P〈0.01) than that of D1(34.5%). Survival rates of expanded blastocysts in D1 and D2, and hatching rates in D2 and D3 were significantly higher(P〈0.01) than those of blastocysts. These results indicate that the viability of vitrified blastocysts was improved by the several steps of equilibration, and by 2-steps dilution after warming, independently of their stage of development. The results also indicated that the expanded blastocysts are more profitable to vitrification than blastocysts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1269-1274
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• 1999

Four dimensional response surface methodology was applied to determine the optimum conditions on organoleptic properties to develop red pepper jam into Korean type jam. The organoleptic color of red pepper jam showed maximum score of 8.08 in 14.24g pectin, 256.2g sucrose and 8.31ml citric acid(50% citric acid solution). The organoleptic taste of red pepper jam showed maximum score of 6.77 in 14.23g pectin, 202.1g sucrose and 8.19ml citric acid. Optimum conditions on the organoleptic mouth feel of red pepper jam were 14.34g in pectin, 255.6g in sucrose and 8.39ml in 50% citric acid solution. Maximized overall palatability of red pepper jam was 7.25 in 14.15g pectin, 257.08g sucrose and 8.19ml of 50% citric acid solution. The optimum preparation condition ranges on organoleptic properties of red pepper jam were 14.0~15.5g pectin, 225.0~257.0g sucrose and 8.0~8.2ml of 50% citric acid solution.

• Korean Journal of Medicinal Crop Science
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• v.5 no.1
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• pp.14-20
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• 1997

To increase the efficiency of the callus induction in anther culture of Schizandra chinensis, the effects of culture stage, low temperature pretreatment, growth regulators, sucrose and gelling agents were tested on Murashige and Skoog's medium. And the effects of ABA and $AgNO_3$ on organogenesis were investigated. The most suitable stage for anther culture was at the middle to late uninucleate stage, of which the flower size was $6.2{\pm}0.6{\times}4.0{\pm}0.4mm(Length{\times}width)$, and the frequency of callus induction was 13.3%. The effect of low-temperature pretreatment on callus induction was highest as 12.5% in the trearment for 8 days at $4^{\circ}C$. The combination of 1.0 mg/L 2, 4-D and 0.25 mg/L kinetin for callus induction was most effective as 8.3% among various media. The frequency of callus induction was excellent as 10.8% in 4% sucrose. Effect of gelling agents on callus induction was highest as 9.0% on 0.6% Gelrite medium. The prevention of callus browning was effective on the media supplemented with ABA and $AgNO_3$ and rooting was promoted on medium supplemented with 5 mg/L ABA. But shoot was not developed.

• Korean Journal of Plant Tissue Culture
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• v.24 no.6
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• pp.351-355
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• 1997

Adventitious shoots were induced from cambial tissue cultures of 3-year-old seedlings using BLG mineral salts medium supplemented with 10 mM glutamine and 30 mM sucrose. The optimum growth regulator level for bud induction was 4,5 $\mu$M BA which produced average 25.5 shoots per cambium segment. Induced buds were elongated on GD medium supplemented with 30 mM sucrose followed by LMG medium supplemented with 30 mM sucrose for further shoot elongation. Elongated shoots were rooted on half-strength GD medium containing $0.54 ;\mu\textrm{M}$ NAA with the frequency of 20%. This system proved the high morphogenic potential of cambial tissue in larch.

• Korean Journal of Plant Resources
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• v.29 no.6
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• pp.635-641
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• 2016

Sweet potato (Ipomoea batatas L.) shoot tips grown in vitro were successfully cryopreserved by encapsulation-vitrification. Encapsulated explants are very easily manipulated, due to the relatively large size of the alginate beads, and a large number of samples can be treated simultaneously. In this study, the effects of sucrose preculture, cryoprotectant preculture, and post-warm recovery media on regrowth, following liquid nitrogen (LN) exposure, were investigated to establish an efficient encapsulation-vitrification protocol for sweet potato. Shoot tips of plants grown in vitro were precultured in 0.3 M sucrose for 2 d before encapsulation. Encapsulated shoot tips were pre-incubated in liquid MS (Murashige and Skoog) medium containing 0.5 M sucrose for 16 h, before preculturing in sucrose-enriched medium (0.7 M sucrose) for 8 h. Shoot tips were osmoprotected with 35% plant vitrification solution 3 (PVS3) for 3 h, before being dehydrated with PVS3 for 2 h at $25^{\circ}C$. The encapsulated and dehydrated shoot tips were transferred to 2 mL cryotubes, suspended in 0.5 mL PVS3, and plunged directly into liquid N. High levels of shoot formation were obtained for the cv. Yeulmi (65.7%) and Yeonwhangmi (80.3%). The regrowth rates of cryopreserved samples in Yeulmi (78.9%) and Yeonwhangmi (91.3%), following culture on ammonium-free MS medium for 5 d, were much higher than those cultured on standard MS medium (65.7% and 80.3%, respectively). This encapsulation-vitrification is a promising method for the long-term preservation of sweet potato.