• Journal of Microbiology and Biotechnology
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• v.33 no.6
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• pp.780-787
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• 2023

Two mannitol producing lactic acid bacteria were isolated from pa (green onion)- kimchi, identified and named as Leuconostoc mesenteroides SKP 88 and Leuconostoc citreum SKP 92, respectively. Both isolates grew well at 25-30℃, initial pH 6-8, and 3% and lower NaCl concentration. Both isolates converted fructose into mannitol efficiently when grown on MRS broth containing fructose and glucose. Glucose was used as a carbon source and fructose was used as a precursor for mannitol. Mannitol yields were the highest in MRS broth with 3% fructose and 2% glucose. Shine muscat juice fermentation was done using each isolate as a starter. As fermentation progressed, decrease in pH and increases in titratable acidity and viable counts were observed. L. mesenteroides SKP 88 showed better mannitol conversion ability than L. citreum SKP 92, and shine muscat juice fermented with L. mesenteroides SKP 88 showed the mannitol production of 41.6 g/l at 48 h, and juice fermented with L. citreum SKP 92 showed 23.4 g/l at the same time. Yogurt fermentations showed similar patterns, and yogurt fermented with L. mesenteroides SKP 88 showed the mannitol production of 15.13 g/l. These results showed that both strains are useful as starters for healthy fermented foods with reduced fructose contents.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.25-31
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• 2004

The quality and sensory characteristics of kimchi during fermentation at 15 $^{\circ}C$ were evaluated. Kimchi was prepared with Chineses cabbage which was brined in 10% salt water added dill hot-water extracts(DK) and stevia hot-water extracts(SK) respectively. The pHs and reducing sugar contents of kimchi were decreased with increasing the fermentation time whereas lactic acid(%) was increased. The pH of DK was lower than control, and the lactic acid(%) contents of DK, SK were equal or higher than control in the first stage of fermentation. Also, the reducing sugar contents of DK, SK were lower than control. These results showed that the fermentation of DK and SK were faster than that of control in the first stage of fermentation. But the lactic acid(%) contents of DK, SK were higher than control after the 12th day of fermentation. It showed that it is possible to extend the preservation of kimchi. With increasing fermentation time, the L value of kimchi juice was increased, and the a value was decreased, and the b value was constant. Especially, the a value of DK, SK was higher than control. It meant that DK, SK kept more carotenoids in kimchi than control. On the 6th day of fermentation, the sensory evaluation analyzed by ANOVA followed Duncan's multiple range test showed that the levels of the green smell and the moldy flavor of DK were significantly lower than control(p<0.05) and the levels of the green smell, the green flavor and the moldy smell of SK were significantly lower than control(p<0.05), too. And the level of overall flavor of DK, SK was higher than control. The most preference among experimental groups was SK and then control, DK. The levels of TBARS of DK, SK were generally lower than control, and the level of TBARS of DK was lower than SK.

• Preventive Nutrition and Food Science
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• v.14 no.4
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• pp.283-289
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• 2009

We evaluated total phenolics and antioxidative activities of water extracts from different parts of Cudrania tricuspidata (specifically, the leaves, stems, roots, and fruits). The antioxidative activities of these samples were determined using five methods, including 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging, reducing power, ferric reducing ability of plasma (FRAP), and $\beta$-carotene/linoleic acid system. The water extract of leaves exhibited the higher DPPH, ABTS radical scavenging activities, reducing power, and FRAP than water extract of stem, roots, and fruits. Inhibition values on linoleic oxidation of water extracts from leaves, stems, roots, and fruits were calculated as 45.98%, 33.03%, 39.73%, and 25.48% at 10 mg/mL, respectively. The water extract of C. tricuspidata leaves had the highest amount of toal phenolics (73.60$\pm$0.28 mg/g). High-performance liquid chromatography (HPLC) analysis showed that quercetin is the predominant phenolic compound in water extract of leaves. Thus, our study verified that the water extract of leaves has strong antioxidant activities which are correlated with its high level of phenolic compounds, particularly quercetin. This water extract of C. tricuspidata leaves can be used as an effective and safe source of antioxidants.

• Journal of Microbiology and Biotechnology
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• v.25 no.5
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• pp.723-731
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• 2015

Microalgae hold promise as producers of sustainable biomass for the production of biofuels and other biomaterials. However, the selection of strains with efficient and robust production of desirable resources remains challenging. In this study, we isolated a green microalga from Korea and analyzed its morphological, molecular, and biochemical characteristics. Microscopic and phylogenetic analyses demonstrated that the isolate could be classified into the genus Chlamydomonas, and we designated the isolate Chlamydomonas sp. KIOST -1. Compositions of protein, lipid, and carbohydrate in the microalgal cells were estimated to be 58.8 ± 0.2%, 22.7 ± 1.2%, and 18.5 ± 1.0%, respectively. Similar to other microalgae belonging to Chlorophyceae, the dominant amino acid and monosaccharide in Chlamydomonas sp. KIOST-1 were glutamic acid and glucose. On the other hand, the proportions of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids clearly differed from other species in the genus Chlamydomonas, and monounsaturated fatty acids accounted for a large portion (41.3%) of the total fatty acids in the isolate. Based on these results, Chlamydomonas sp. KIOST-1 has advantageous characteristics for biomass production.

• Journal of Life Science
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• v.13 no.3
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• pp.365-373
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• 2003

Instead of deodorization appararus of fish oil, an adsorbent such as activated charcoal, activated alumina, silicagel, bamboo charcoal was packed in column alone or mixed with preparative ratio, and then test the effective deodorization with bleaching. In the progress of degumming, the effective method was 18 ml of 2.5% oxalic acid per 100m1 of crude large anchovy oil. The optical condition to deacidified was treating for 30 min at $40^{\circ}C$ with 2.5% sodium hydroride solution. The effective deodorization was added with 3% silicagel under the alone treating adsorbent, and mixed treating was 30% activated alumina and 10% silicagel but added to green tea powder was not effective. The major fatty acid of total lipid were 16:0, 20:5n-3, 18:1n-9, 16:1n-7 and 22:6n-3 after treatment of degumming, deacidfication and deodorizing in the large anchovy oil. The oxidative stability of refined anchovy oil added to $\alpha$-tocopherol was validated 20 days under the control, and 30 days in the case of $\alpha$-tocopherol. The 0.01% $\alpha$-tocopherol was more effective than 0.02% $\alpha$-tocopherol.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.436-444
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• 2023

To produce an intestinal immunomodulatory beverage containing Centella asiatica extract (CAE), three types of CAE-added beverage prototypes were prepared, and their immunomodulatory activities and marker compounds were analyzed. As a result of the cytotoxicity assessment, all the beverages did not show significant toxicity compared to the control group. Next, the immunomodulatory activities of the beverage prototype were evaluated using the inflammatory model of IL-1β-induced intestinal epithelial cell line. All the samples significantly reduced the production of IL-6, IL-8, and MCP-1 in a CAE concentration-dependent manner. In addition, CAE-added beverages inhibited NO, IL-6, and IL-12 production in LPS-induced RAW 264.7 cells. When the major triterpenoids, as marker compounds for the production of CAE-added beverages, were analyzed by HPLC-DAD, only asiaticoside was detected beyond the limit of quantification, while madecassoside, madecassic acid, and asiatic acid were not detected. The amounts of asiaticoside in CAE-added beverage prototypes were confirmed in No. 1 (19.39 ㎍/mL), 2 (19.25 ㎍/mL), and 3 (19.98 ㎍/mL). In conclusion, the results of this study suggested that CAE-added beverage prototypes induced immunomodulatory effects in the intestinal inflammatory cell line models and asiaticoside could be used as a marker compound for CAE-added beverage production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1582-1588
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• 2011

Caposiphon fulvescens was dried by the hot-air (50$^{\circ}C$), vacuum (50$^{\circ}C$), and freeze drying methods. The green alga contained high proportions of carbohydrates (38.10~41.54%), ash (31.86~33.28%), and crude proteins (17.46~23.03%) regardless of the drying methods used to prepare the sample. The total sugar contents of the hot-air and vacuum dried samples were higher than that of the freeze dried sample (p<0.05). Vitamin C content of the freeze dried sample was higher than that of either the hot-air or vacuum dried samples (p<0.05). The major amino acids were glutamic acid, proline, and aspartic acid, which amounted to 33.34~34.80% of the total amino acid content depending on the drying methods used. Total mineral content of either the hot-air or vacuum dried samples was significantly higher than that of the freeze dried sample (p<0.05). Regardless of the drying methods, Na, K, Mg, Ca, and P were the most abundant elements in the samples while trace elements were identified as Fe, Mn, Zn, and Cu.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.525-531
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• 2005

Quality characteristics of ogapiju prepared by adding different raw materials such as Acanthopanax(0, 0.1, 0.25, 0.5%), Ganoderma lucidum(0, 0.05%), pine needle (0, 0.05%), and red ginseng(0, 0.05%) were evaluated by chemical analyses and sensory evaluation. Total organic acid contents of samples containing ogapi and other medicinal herbs were higher than that of control group. Major free amino acid was histidine. Contents of total amino acid and free sugar were highest in sample C (Acanthopanax 0.1, G. lucidum 0.05, pine needle 0.50, red ginseng 0.05%). In each sample 31-49 volatile components were identified by solid-phase microextraction method, and 42 components were detected by sniff-test using GC-olfactometry. Ogapiju showed higher content of ${\alpha}-copaene$ than control group ${\alpha}-Pinene$, camphene, ${\beta}-pinene$, sabinene, ${\alpha}-terpinene,\;{\gamma}-terpinene$, p-cymene, terpinolene, ${\alpha}-thujone,\;{\beta}-thujone,\;{\alpha}-terpineol$, carvone, and ${\beta}-ionone$ were not identified in control group. Volatile composition of ogapiju was characterized by higher amount of terpenoids. Green and herbaceous note was stronger in ogapiju than control group. Sensory evaluation indicated that good taste and palatability were highest in sample C.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.4
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• pp.373-383
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• 2012

Soybean, C.V. Daewonkong, was planted on 25 May and 25 June in 2011, and four temperature gradient, control (ambient temperature in field plot), control + $3^{\circ}C$, control + $4^{\circ}C$, and control + $5^{\circ}C$, were artificially created by controlling the green house system. The obtained results indicated that vegetative growth of soybean plant was beneficially facilitated by planting on May (PM) than planting on June (PJ). The 100-seed weight was significantly higher in PM, and positively affected by increasing temperature, whereas the weight was reduced in control + $5^{\circ}C$ plot. Isoflavone content and fatty acid composition were analyzed to determine the effects of plating date and growth temperature. Isoflavone content was higher in PJ plot ($1479.8{\mu}g/g$) than in PM plot ($1201.8{\mu}g/g$), however, the influence of growth temperature varied with planting date. The composition of oleic acid was positively affected by increasing temperature, whereas the proportions of linoleic and linolenic acid were reduced. The numbers of node was considered as a major variable in the regression equations estimated using forward stepwise regression analysis for isoflavone content and unsaturated fatty acid under different environmental conditions.

• Korean Journal of Weed Science
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• v.31 no.3
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• pp.250-259
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• 2011

This study was conducted to assess the possibility of 5,8-dihydroxy-1,4-naphthoquinone (DHNQ) as a environmental friendly herbicide candidate. Foliar application of DHNQ showed excellent herbicidal effect to the 3 grasses and 5 broad-leaved weeds. Among them, Digitaria sanguinalis and Solanum nigrum were completely controlled by $250{\mu}g\;mL^{-1}$ of DHNQ with main symptoms of desiccation or burndown within 24 hours. Aeschynomene indica was also sensitive to DHNQ treatment. All of the eight weed species were controlled by 90~100% at a concentration of $1000{\mu}g\;mL^{-1}$. However, soil application of DHNQ to Digitaria sanguinalis did not show any herbicidal symptoms. DHNQ strongly inhibited KAPAS activities in vitro and the $IC_{50}$ was $4.4{\mu}M$. Cellular leakage from cucumber leaf squares treated with DHNQ increased depending on the concentrations increased from 6.25 to $100{\mu}M$ after 24 hours incubation with or without light. However, chlorophyll loss in cucumber leaf squares was negligible. Biotin supplements significantly rescued the inhibition of germination rate of Arabidopsis thaliana seeds previously inhibited by the DHNQ. According to above results, DHNQ is a good natural herbicide candidate having a new target KAPAS, which is involved in biotin biosynthesis pathway, with environmental friendly.