• Food Science of Animal Resources
• /
• v.24 no.4
• /
• pp.326-328
• /
• 2004

Domestic pear has been reported that it contained a pretense, which used for tenderizer of meat, however no researches for optimum level of the enzyme with maximum tenderness effect have been studied. Thus, this study was peformed to determine the optimum level of a protease for meat tenderness. Moisture contents (％) of domestic pears was determined. A pretense was homogenized in a mixer and centrifuged at 10,000 G for 1hr. After taken the supernatant, dialysis was conducted to remove salts and sugars, and freeze-dried. Then, various level (0.05, 0.1 and 0.2％) of the purified pretense were added to pork loins (3cm thickness). Then, pork samples were boiled at 80 for 12 min in a water bath to reach the interval temperature of 71 and chilled in an ice. Moisture contents (％) of domestic pears ranged from 87.2 and 87.8％. No differences in cooking loss of pork meats were observed (p>0.05) among various levels of a pretense. After centrifugation, the protein concentrations of a protease showed from 5.96 $\mu\textrm{g}$/fmL to 7.25 $\mu\textrm{g}$/mL. Increased level of a pretense up to 0.1％ reduced (p<0.05) the shear value (kg/g), however no further reduction of shear value was observed at the level of higher than 0.1％ of the purified pretense. The approximate molecular weight of the pretense analysed by sodium-dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was 30 kDa. These results suggest that the optimum level of a pretense for the maximum effect of meat tenderness is above 0.1％. Further research will be peformed to determine the effect of various domestic pears and ingredients, such as salt and phosphate, on meat tenderness.

• Journal of Life Science
• /
• v.17 no.2 s.82
• /
• pp.235-240
• /
• 2007

AvrRpt2 protein triggers hypersensitive response (HR) and strong disease resistance when it is translocated from a bacterial pathogen Pseudomonas sp. to host plant cells containing a cognate RPS2 resistance protein through Type III Secretion System (TTSS). However, AvrRpt2 protein can function as the effector that suppresses a basal defense and enhances the disease symptom when functional RPS2 resistance protein is absent in the infected plant cells. Using Affymetrix Arabidopsis DNA chip, we found that many genes were specifically regulated by AvrRpt2 protein in the rps2 Arabidopsis mutant. Here, we showed that expression of AtERF11 that is known as a member of B1a subcluster of AP2/ERF transcription factor family was down regulated specifically by AvrRpt2. To determine its function in plant resistance, we also generated the Arabidopsis thaliana transgenic plants constitutively overexpressing AtERF11 under CaMV 355 promoter, which conferred an enhanced resistance against a bacterial pathogen, Pseudomonas syringae pv. tomato DC3000. Thus, these results collectively suggest that AtERF11 plays a role as a positive regulator for disease resistance against biotrophic bacterial pathogen in plant.

• Journal of Life Science
• /
• v.28 no.5
• /
• pp.547-554
• /
• 2018

Flaxseed (Linum usitatissimum L.), also called linseed and one of the raw materials for making linen, is rich in omega-3 fatty acids, vegetable estrogen, ${\alpha}$-linolenic acid, and dietary fiber. Studies on flaxseed have reported various additional effects, such as the inhibition of cholesterol, blood clotting, and tumor growth. In this study, we investigated the functional components of flaxseed fermented with lactic-acid bacteria. Lactic-acid bacteria was inoculated into heat-treated (roasted) flaxseed and fermented at $37^{\circ}C$ for 72 hr. The fermented flaxseed was extracted with 70% ethanol and the antioxidant effect of the fermented extracts according to the lactic-acid bacteria was analyzed. It was confirmed that the total polyphenol contents had expanded by about 1.5-8 times, and the total flavonoid contents had increased around 1.2 times in the case of fermented flaxseed with lactic-acid bacteria compared to non-fermented flaxseed (NFFS). DPPH radical scavenging and superoxide dismutase-like activities had increased around 5.6 and 2.3 times, respectively, in the fermented flaxseed compared to the NFFS at 100 ppm concentration. The study concluded that fermentation of flaxseed with lactic-acid bacteria is possible and that it is effective to increase the antioxidant effects of flaxseed. These results can be applied to the development of improved foods and cosmetic materials.

• The Korea Journal of Herbology
• /
• v.23 no.1
• /
• pp.75-83
• /
• 2008

Objectives : The present study was carried out to investigate the effect of Hyperici Japonici Herba on the proliferation and activation of eosinophils which were prepared from lung cells of asthma-induced mice by ovalbumin(OVA) treatment. Methods : C57BL/6 mouse was exposed to OVA three times a week for 6 weeks. The mouse lung tissues were dissected out, chopped and dessiciated with collagenase(1${\mu}g$/ml). Eosinophils were activated by rIL-3/rmIL-5 co-treatments. The lung cells were treated with extract of Hyperici Japonici Herba(EHH), incubated for 48 hr at $37^{\circ}C$, and analyzed by flow cytometer. ELBA, RT-PCR, immunocytochemistry stain. Results : The cell number ratio of granulocyte, $CD3e^-$/$CCR3^+$, $CD3e^+$/$CD69^+$, $CD4^+$, $CD23^+$/$B220^+$ cells was increased in rmIL-5/rIL-3 treated control group compared to the normal group. Cells numbers in the experimental animal group treated with EHH was all decreased. In ELISA analysis, IL-4, IL-5, IL-13 protein levels and histamine release level were greatly increased in the control group compared to the normal animal group, then significantly decreased in the experimental group with 100 ${\mu}g$/ml of EHH treatment. In RT-PCR analysis, the HT value of IL-4, IL-5, IL-13, CCR3, Eotaxin were increased in the control group compared to the normal animal group, then decreased in the experimental group with 100 ${\mu}g$/ml of EHH treatment. And eosinophil proliferation levels were 18847${\pm}$1527(cpm) in the control group, 4676${\pm}$972(cpm) in the positive control group, and 8675${\pm}$159(cpm), 11352${\pm}$1005(cpm), 14325${\pm}$677(cpm) in the experimental group with 100 ${\mu}g$/ml, 10 ${\mu}g$/ml, 1 ${\mu}g$/ml of EHH treatment. Conclusions : The present data suggested that Hyperici Japonici Herba may have an effects on the inhibition of parameters associated with asthma responses in eosinpophils, and thus implicate the possibility for the clinical application of EHH.

• Food Science and Preservation
• /
• v.22 no.6
• /
• pp.851-858
• /
• 2015

This study was designed to improve the sensory characteristics and mitigate the bitter taste of Platycodon gradiflorum. It was aimed at investigating the qualitative properties of fermented P. gradiflorum after repeated steaming and drying treatments. P. gradiflorum was heated for 2 hr at $95^{\circ}C$, being the first and third treatments compared afterwards. Lactobacillus plantarum, at a concentration of 10%, was used as starter culture. As a result, the third steaming process and the addition of starter improved the physical and chemical properties of P. gradiflorum i.e., crude saponin and total polyphenol contents increased significantly. Moreover, P. gradiflorum steamed three times and fermented by L. plantarum showed the higher overall preference score. Our results indicated that the three-time steaming and drying was an effective manufacturing process for the production of high-quality fermented P. gradiflorum. Lactic acid-fermented P. gradiflorum also could have a potential use as a valuable resource for the development of functional products.

• Food Science and Preservation
• /
• v.21 no.5
• /
• pp.646-651
• /
• 2014

To evaluate the processing adaptability of burdock (Arctium lappa L) tea, the physicochemical properties of burdock tea treated with steaming and roasting were investigated. The tea treatments included hot-air drying after roasting (HDR, drying at $60^{\circ}C$ for 6 hr), steaming after hot-air drying (SHD, steaming at $100^{\circ}C$ for 10 min), and steaming and then hot-air drying followed by roasting (SHDR, roasting at $250^{\circ}C$ for 3 min). The physicochemical properties, antioxidant activities, and sensory properties of the HDR, SHD, and SHDR teas were measured in hot water, and the tea was extracted from each sample. The color values of lightness (L) and yellowness (b) were lower in the HDR and SHDR teas, and the total sugar content of the SHDR tea was significantly higher than that of the other teas. The ABTS and DPPH radical scavenging abilities of the SHDR tea with a 500 mg% concentration were significantly higher than those of the SHD tea. In the sensory evaluation, the SHDR tea was ranked significantly higher than the other samples as to its color, flavor, taste, and overall acceptability. The results suggest that SHDR can be applied to burdock tea to achieve high quality and functionality.

• Proceedings of the Korean Society for Technology of Plasticity Conference
• /
• 2009.05a
• /
• pp.310-313
• /
• 2009

Several high nitrogen stainless steel ingots(100kg) were fabricated with changing Ni and $[N]_2$ contents by Pressurized Vacuum Induction Melting(P_VIM). After free forging process, chemical compositions, microstructure and mechanical properties were estimated. Hardness was increased with the increase of $[N]_2$ content. Furthermore, microstructure including a lot of tempering twins was observed with optical microscope. Mechanical properties were estimated as function of solution treatment temperature and cooling method(air/water) under duration time of 1 hr on sample that were fabricated with Ni content under the atmospheric $[N]_2$ pressure. At solution treatment range of $1050{\sim}1100^{\circ}C$, hardness was decreased with the increase of solution temperature and there were little discrepancy of microstructure and hardness with cooling method. Computer simulation was carried out in order to inspect pass schedule in cold rolling process. When the condition of simulation was roll speed of 2.5mpm, rolling rate $15{\sim}17%$ per pass, it was ascertained that the formation such as deformation by sticking and lamellar sliver etc. was restricted from a simulation.

• Journal of Life Science
• /
• v.17 no.1 s.81
• /
• pp.64-69
• /
• 2007

In the present study, we have investigated the effect of fisetin on the apoptosis and DNA single strand breaks in ultraviolet light B (UVB)-exposed NIH3T3 cells. Exposure of cells to UVB light $(200J/m^2)$ and post-incubation in growth medium for 48 hr resulted in about 50% of cells with apoptotic nuclear fragmentation. Addition of various concentrations of fisetin in the postincubation medium, however, significantly reduced the apoptotic nuclear fragmentation as compared with the values expected when the effects are additive and independent. DNA single strand breaks induced by UVB exposure were also significantly decreased by postincubation with fisetin. By Western blot analysis, fisetin post-incubation was shown to attenuate the p53 upregulation upon UVB exposure. Furthermore, the decrease of proliferating cell nuclear antigen (PCNA) level upon UVB exposure was alleviated by fisetin postincubation. These results suggest that fisetin decrease the apoptosis and increae DNA repair in a possible association with alteration of p53 and PCNA levels in UVB-exposed cells.

• Korean Journal of Food Science and Technology
• /
• v.33 no.6
• /
• pp.774-783
• /
• 2001

The ethanol extract of 77 species of edible and medicinal plants were examined antimicrobial activity against 5 strains of Listeria monocytogenes ATCC 19111, ATCC 19112, ATCC 19113, ATCC 19114 and ATCC 15313 by optical density using Bioscreen C. The ethanol extract of Siegesbeckia glabrescens Makino, Jeffersonia dubia Benth, Aquilaria agallocha Roxburgh, Lysimachia clethroides Duby and Nardostachys chinensis Batal. exhibited comparatively strong growth inhibition effect on 5 strains of L. monocytogenes at 1000 ppm level in broth. The minimum inhibitory concentration (MIC) of ethanol extract of Lysimachia clethroides Duby was $100{\sim}500\;ppm$ on 5 strains of L. monocytogenes. The MIC of the n-hexane and chloroform fraction of the extract were same concentration as $50{\sim}100\;ppm$. The n-hexane fraction of Lysimachia clethroides Duby showed strong growth inhibition at 25 ppm on Vibrio parahaemolyticus for 72 hr at $30^{\circ}C$ and at 50 ppm on Bacillus cereus and at 500 ppm on Staphylococcus aureus and Escherichia coli.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.2
• /
• pp.223-229
• /
• 2003

An amine rich diet with nitrate was incubated in simulated saliva, gastric juice, kale juice, and its ascorbate and methanol soluble portions (5, 10, 15 and 30 mL) for 1 hr at 37$^{\circ}C$ and N-nitrosodimethylamine (NDMA) was detected in the digestion sample, Kale juice and its ascorbate and methanol soluble portions at 30mL inhibited NDMA formation by 60.1$\pm$4.4%, 49.3$\pm$1.2% and 50.1$\pm$2.0%, respectively. The methanol soluble portion was further fractionated by preparative-LC (prep-LC). Nitrite-scavenging effects of 7 methanol soluble portion (Kl, K2, K3, K4, K5, K6 and K7) in kale juice were 2.0 ~56.2%. Among seven fractions, K3, K4, K5 and K7 exhibited weakly on nitrite scavenging effect. Fraction Kl and K2 inhibited NDMA formation by 71.0 and 65.5%, respectively. Fraction Kl and K2 was further separated by prep-LC into 6 subfractions (Kla, Klb, Klc, K2a, K2b and 2nc). Those subfractions inhibited NDMA formation by 40.9 ~80.4%. The K2a subfraction was screened by MS, $^1$H-NMR, $^{13}$ C-NMR and DEPT spectrum.