• Journal of the Korea Academia-Industrial cooperation Society
• /
• 제16권8호
• /
• pp.5343-5350
• /
• 2015

This study aims to compare and analyze the antioxidant effect of Cheonggukjang's traditional fermentation strain, Bacillus subtilis NG24 which was a control of the study, in order to see the biological activity effect of the new strain, Bacillus amyloliquefaciens NBF11-1 that was first found in the surface of the bamboo stem, but hasn't been insufficiently researched. In the antioxidant activity experiment of the Cheonggukjang extract, the B.amyloliquefaciens NBF11-1 sample showed a significant increase in the total polyphenol extract content, compared to B.subtilis NG24(p=0.032). Also, compared to B.subtilis NG24, the sample containing B.amyloliquefaciens NBF11-1 showed a significant increase in SOD-like Activity, DPPH radical scavenging, and NO radical scavenging, as the concentration rose(p<.05). Additionally, $IC_{50}$ in each antioxidant activity experiment significantly decreased in the B.amyloliquefaciens NBF11-1 sample like SOD-like Activity(p=0.045), DPPH radical scavenging(p=0.041), and NO radical scavenging(p=0.019), compared to B.subtilis NG24.

• Korean Journal of Food Science and Technology
• /
• 제31권1호
• /
• pp.263-266
• /
• 1999

Pectic substances are important to sustain the textural properties of kimchi during fermentation and distribution. Therefore proper control of pectin degrading enzyme activity is critical on quality control in kimchi industry. Pectin degrading enzymes of kimchi ingredients were assayed to improve the product quality. Among pectin degrading enzymes, polygalacturonase and pectinesterase were selected. The specific activity of polygalacturonase was the highest in salted and fermented anchovy, followed by chinese radish. Considering the amount of protein contents, salted and fermented anchovy and dried red pepper showed higher polygalacturonase activity than other ingredients. In terms of specific activity, chinese radish showed the highest pectinesterase activity, followed by salted and fermented anchovy. However, the total activity of salted and fermented anchovy was the highest. Chinese radish showed higher pectinesterase activity than any other ingredients.

• KSBB Journal
• /
• 제31권1호
• /
• pp.20-26
• /
• 2016

This study aims to examine the optimum blanching conditions as a pretreatment condition to improve the storage stability of Dolsan leaf mustard pickle. The effects of the blan- ching temperature and time were investigated at a temperature range of $80-100^{\circ}C$. Sampling was done for 1 month after a 5 days interval. The L value of the Dolsan leaf mustard was found to be the highest at $80^{\circ}C$. The cutting force increased as the blanching temperature increased. The tensile strength decreased at $95^{\circ}C$ and $100^{\circ}C$. In addition, the sensory evaluation scores were the best at $80^{\circ}C$. The storage stability was assessed at various blanching temperatures to increase the sinigrin content during storage. Liquid chromatography with photodiode array and tandem mass spectrometry (LC-PDA/MS/MS) analysis was conducted to identify and quantify the sinigrin content in the Dolsan leaf mustard. Sinigrin as an internal standard was co-injected into each sample solution. The sample was monitored by recording the ultraviolet absorbance at 228 nm and by electrospray ionization (ESI) positive ion mode in the m/z 50-1,500 range. Blanching the sample at $80^{\circ}C$ showed the highest sinigrin concentration during storage among various temperatures and the maximum concentration was 350 ppm at 15 days storage. Study on utilization of vegetable from food processing of leaf mustard and preservation conservation results suggest that blanching at $80^{\circ}C$ is expected to improve the palatability of the pickle.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
• /
• 제12권1호
• /
• pp.84-91
• /
• 2001

In in vitro cell experiments for the biological assessment of electromagnetic (EM) field, exposure system (ES) must be analyzed in terms of current density (J) and induced electric field intensity (E). Although in uniform B field, E and J in the sample medium are not distributed uniformly because of conductivity in sample dish. Thus, the precise estimation for E and J induced by uniform ELF within sample media is very important keys for successful in in vitro experiments. In this paper, we designed in vitro ELF ES with electromagnetic analysis using MATLAB simulator. Then we calculated from the measured B field to verify induced E & J distribution for random locations of cells within media in two cases of samples existence or not. ES with B field ranging from 0 to 20G consists of Helmholz coil and current generator based on the microprocessor. Also, we developed ELFES for each B field generation as uniform and non-uniform modes.

• Journal of Biomedical Engineering Research
• /
• 제35권5호
• /
• pp.169-176
• /
• 2014

As body postures on bed affects various sleep related diseases, it is considered as important information when monitoring sleeping in daily life. Though there have already been a few approaches to monitor body postures on bed conventionally, the development for simple and unconstrained methods is still needed to realize the long-term daily monitoring. Focusing on the fact that ballistocardiogram changes depending on the body postures on bed, we developed a novel method to estimate body posturesusing extremely simple, film-type ballistocardiogram sensor which is based on polyvinylidene fluoride(PVDF) film. With 10 subjects, we performed two experiments. One was for an estimation test to show that body postures on bed can be estimated by ballistocardiogram, and the other was for a reproducibility test to present the feasibility of ballistocardiogram based body postures monitoring. To estimate body postures on bed, we made an individual template set of body postures by designating one ballistocardiogram (BCG) sample as a template in each postures. Then, we calculated Pearson's correlation coefficients between a sample and each templates and estimated the body posture of the sample by choosing a posture which corresponds to the most significant correlation coefficients. As a result, we estimated body postures on bed with 99.2% accuracy in average and found that the estimation using ballistocardiogram is reproducible.

• Analytical Science and Technology
• /
• 제21권2호
• /
• pp.84-92
• /
• 2008

A method for the determination of trace amount of caffeine in urine and various drink samples using hollow fiber-liquid phase microextraction (HF-LPME) and capillary gas chromatograph/nitrogen phosphorus detector (GC/NPD) has been established. HF-LPME method has been optimized with respect to several experimental parameters including the effects of the hollow fiber length, extraction solvent, stirring mode, pH and salt concentration for the determination of caffeine from aqueous samples. The correlation coefficient of calibration curve for caffeine was 0.9994. The average recovery was 102%(n=3). The established method is feasible for the determination of trace amounts of caffeine in several aqueous sample. The limit of detection (LOD) and the limit of quantitation (LOQ) have been found to be 2.5 and 10 ng/mL, respectively. The established HF-LPME method for the analysis of caffeine from aqueous sample can be used for the determination of biological, food and environmental samples.

• Journal of Ecology and Environment
• /
• 제47권4호
• /
• pp.219-227
• /
• 2023

The US National Science Foundation's National Ecological Observatory Network (NEON) is a continental-scale program intended to provide open data, samples, and infrastructure to understand changing ecosystems for a period of 30 years. NEON collects co-located measurements of drivers of environmental change and biological responses, using standardized methods at 81 field sites to systematically sample variability and trends to enable inferences at regional to continental scales. Alongside key atmospheric and environmental variables, NEON measures the biodiversity of many taxa, including microbes, plants, and animals, and collects samples from these organisms for long-term archiving and research use. Here we review the composition and use of NEON resources to date as a whole and specific to biodiversity as an exemplar of the potential of national research infrastructure to contribute to globally relevant outcomes. Since NEON initiated full operations in 2019, NEON has produced, on average, 1.4 M records and over 32 TB of data per year across more than 180 data products, with 85 products that include taxonomic or other organismal information relevant to biodiversity science. NEON has also collected and curated more than 503,000 samples and specimens spanning all taxonomic domains of life, with up to 100,000 more to be added annually. Various metrics of use, including web portal visitation, data download and sample use requests, and scientific publications, reveal substantial interest from the global community in NEON. More than 47,000 unique IP addresses from around the world visit NEON's web portals each month, requesting on average 1.8 TB of data, and over 200 researchers have engaged in sample use requests from the NEON Biorepository. Through its many global partnerships, particularly with the Global Biodiversity Information Facility, NEON resources have been used in more than 900 scientific publications to date, with many using biodiversity data and samples. These outcomes demonstrate that the data and samples provided by NEON, situated in a broader network of national research infrastructures, are critical to scientists, conservation practitioners, and policy makers. They enable effective approaches to meeting global targets, such as those captured in the Kunming-Montreal Global Biodiversity Framework.

• Asian-Australasian Journal of Animal Sciences
• /
• 제25권3호
• /
• pp.435-446
• /
• 2012

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 ($9.94{\mu}g/g$), 60 ($15.75{\mu}g/g$), 49 ($107.61{\mu}g/ml$) and 50 ($7.20{\mu}g/g$) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

• Journal of the Korea Organic Resources Recycling Association
• /
• 제2권2호
• /
• pp.31-37
• /
• 1994

For a microbiological study of composting process, screening and assay method for biopolymer degrading enzymes and microorganisms were developed and for the study of the possibility of composting in anaerobic state, distribution of sulfate reducing bacteria which plays a final role in anaerobic degradation was investigated. Substrates used for the development of assay methods for biopolymer degradation are ${\beta}-glucan$, xylan, dextran, CMC(carboxy methly cellulose), casein, and collagen. These substrates were made insoluble by a cross-linking agent and linked with dye to make chromogenic substrates. ${\beta}-glucan$ and xylan substrates could substitute congo-red method for screening of polymer degrading microorganisms without damaging the colonies. Sulfate reducing bacteria contained in the sample sludge showed preference to lactic acid, propionic acid, butyric acid and formic acid and could use acetic acid and valeric acid.

• Korean Journal of Food Science and Technology
• /
• 제33권2호
• /
• pp.245-251
• /
• 2001

This research was conducted to study the changes in physical characteristics of mushrooms (Agaricus bisporus) as influenced by drying methods. Samples were dried using either hot air drying, vacuum drying, or freeze drying and changes in the color, browning index, hardness and rehydration rate were evaluated by response surface methodology. Hot air drying resulted in the fastest drying of sample as compared to other methods. The rate of drying was most affected by the environmental temperature rather than air velocity or vacuum pressure. The overall color difference increased as the temperature and air velocity increased. The overall color changes of the freeze dried samples were minimal as compared to those of fresh mushrooms. The hot air dried samples showed the greatest changes in the overall color, browning index as well as hardness. The freeze dried samples showed the best rehydration characteristic and maintained the best overall quality after drying.