• The Plant Pathology Journal
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• v.28 no.4
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• pp.409-417
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• 2012

We identified two novel expansin (EXP) genes in the expressed sequence tag database of Bursaphelenchus xylophilus, designated as Bx-EXPB2 and -EXPB3. Novel Bx-EXPBs encoded 150 amino acids and their similarities in coding sequence were 70.7-84.0% to the previously reported EXPB1 of B. xylophilus. Bx-EXPB2 and Bx-EXPB3 were clustered with Bx-EXPB1 and Bm-EXPB1, respectively, forming the independent phylogeny with other nematode EXPs. All identified Bx-EXPBs contained the signal peptide and were only expressed during the propagative stage, suggesting that they are secreted to facilitate nematode migration through hosts by loosening cell walls during infection. Quantitative real-time PCR analysis showed that the relative accumulation of Bx-EXPB3 mRNAs was the highest among the three Bx-EXPs examined and the order of mRNA accumulation was as follows: Bx-EXPB3 > Bx-EXPB2 >> Bx-EXPB1. Homology modeling of Bx-EXPBs showed that the structurally optimum template was EXLX1 protein of Bacillus subtilis, whichshared residues essential for catalytic activity with Bx-EXPB1 and Bx-EXPB2 except for Bx-EXPB3. Taken together, Bx-EXPB1 and Bx-EXPB2 may be involved migration through plant tissues and play a role in pathogenesis.

• Journal of Life Science
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• v.23 no.11
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• pp.1317-1324
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• 2013

High-molecular weight glutenin subunits (HMW-GS) have been shown to play a crucial role in determining the processing properties of the wheat grain. We have produced marker-free transgenic rice plants containing a wheat Glu-1Bx7 gene encoding the HMG-GS from the Korean wheat cultivar 'Jokyeong' using the Agrobacterium-mediated co-transformation method. The Glu-1Bx7-own promoter was inserted into a binary vector for seed-specific expression of the Glu-1Bx7 gene. Two expression cassettes comprised of separate DNA fragments containing only Glu-1Bx7 and hygromycin phosphotransferase II (HPTII) resistance genes were introduced separately to the Agrobacterium tumefaciens EHA105 strain for co-infection. Each EHA105 strain harboring Glu-1Bx7 or HPTII was infected to rice calli at a 3:1 ratio of Glu-1Bx7 and HPTII, respectively. Then, among 216 hygromycin-resistant $T_0$ plants, we obtained 24 transgenic lines with both Glu-1Bx7 and HPTII genes inserted into the rice genome. We reconfirmed integration of the Glu-1Bx7 gene into the rice genome by Southern blot analysis. Transcripts and proteins of the wheat Glu-1Bx7 were stably expressed in the rice $T_1$ seeds. Finally, the marker-free plants harboring only the Glu-1Bx7 gene were successfully screened at the $T_1$ generation.

• Corrosion Science and Technology
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• v.4 no.5
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• pp.201-206
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• 2005

Starting with the meaning of the word quality, diverse concepts connoted by the term are examined. Instead of a bathtub curve, the desirable shape of a failure rate covering the entire life of a good product, which might be called hockey-stick line, is introduced. From the hockey-stick line and the definition of reliability, two measurements are extracted. The terms r-reliability (failure rate) and durability (product life) are explained. The conceptual analysis of failure mechanics explains that reliability technology pertains to design area. The desirable shape of hazard rate curve of electronic items, hockey-stick line, clarifies that Mean-Time-to-failure (MTTF) as the inverse of failure rate can be regarded a nominal life. And Bx life, different from MTTF, is explained. Reliability relationships between components and set products are explained. Reshaped definitions of r-reliability and durability are recommended. The procedure to improve reliability and the reasons for failing to identify failure mode are clarified in order to search right solutions. And generalized Life-Stress failure model is recommended for the calculation of acceleration factor.

• Journal of Microbiology and Biotechnology
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• v.30 no.8
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• pp.1169-1179
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• 2020

In this study, two soybean genotypes, i.e., aluminum-tolerant Baxi 10 (BX10) and aluminumsensitive Bendi 2 (BD2), were used as plant materials and acidic red soil was used as growth medium. The soil layers from the inside to the outside of the root are: rhizospheric soil after washing (WRH), rhizospheric soil after brushing (BRH) and rhizospheric soil at two sides (SRH), respectively. The rhizosphere bacterial communities were analyzed by high-throughput sequencing of V4 hypervariable regions of 16S rRNA gene amplicons via Illumina MiSeq. The results of alpha diversity analysis showed that the BRH and SRH of BX10 were significantly lower in community richness than that of BD2, while the WRH exhibited no significant difference between BX10 and BD2. Among the three sampling compartments of the same soybean genotype, WRH had the lowest community richness and diversity while showing the highest coverage. Beta diversity analysis results displayed no significant difference for any compartment between the two genotypes, or among the three different sampling compartments for any same soybean genotype. However, the relative abundance of major bacterial taxa, specifically nitrogen-fixing and/or aluminum-tolerant bacteria, was significantly different in the compartments of the BRH and/or SRH at phylum and genus levels, indicating genotype-dependent variations in rhizosphere bacterial communities. Strikingly, as compared with BRH and SRH, the WRH within the same genotype (BX10 or BD2) always had an enrichment effect on rhizosphere bacteria associated with nitrogen fixation.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.353-359
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• 2011

The goal of this study was to evaluate the effects of supplementation with the needles of Pinus densiflora on the fermentation characteristics of honey wine (Pinus densiflora-honey wine). Honey without supplementation with needles of Pinus densiflora (honey wine) was included as a control. Physiochemical changes were investigated during 30 days of fermentation at $20^{\circ}C$, and following aging. At the beginning of fermentation, pH and viable cell counts of Pinus densiflora-honey wine changed rapidly, while $^{\circ}Bx$ decreased gradually. Viable yeast counts reached maximum levels at 5 to 10 days of fermentation. At day 0, the pH of Pinus densiflora-honey wine was 3.8, while the non-supplemented honey wine had a pH of 3.4. Decease in $^{\circ}Bx$ was faster in Pinus densiflora-honey wine than in non-supplemented honey wine. Supplementation of honey with needles of Pinus densiflora prior to fermentation shifted the initial pH to a more neutral pH, and the presence of Pinus densiflora needles increased the fermentation speed. The final $^{\circ}Bx$, pH, ethanol content, and total titratable acidity of Pinus densiflora-honey wine were $13.7^{\circ}Bx$, pH 3.05, 13.5%, and 0.37%, respectively. A sensory evaluation demonstrated that addition of 4% (w/v) fructose to honey wine supplemented with neddles of Pinus densiflora raised the level of product acceptability.

• Journal of Ginseng Research
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• v.42 no.4
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• pp.412-418
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• 2018

Background: Ginsenoside Rg3(S) and compound K (C-K) are pharmacologically active components of ginseng that promote human health and improve quality of life. The aim of this study was to produce Rg3(S) and C-K from ginseng extract using recombinant Lactococcus lactis. Methods: L. lactis subsp. cremoris NZ9000 (L. lactis NZ9000), which harbors ${\beta}$-glucosidase genes (BglPm and BglBX10) from Paenibacillus mucilaginosus and Flavobacterium johnsoniae, respectively, was reacted with ginseng extract (protopanaxadiol-type ginsenoside mixture). Results: Crude enzyme activity of BglBX10 values comprised 0.001 unit/mL and 0.003 unit/mL in uninduced and induced preparations, respectively. When whole cells of L. lactis harboring pNZBglBX10 were treated with ginseng extract, after permeabilization of cells by xylene, Rb1 and Rd were converted into Rg3(S) with a conversion yield of 61%. C-K was also produced by sequential reactions of the permeabilized cells harboring each pNZBgl and pNZBglBX10, resulting in a 70% maximum conversion yield. Conclusion: This study demonstrates that the lactic acid bacteria having specific ${\beta}$-glucosidase activity can be used to enhance the health benefits of Panax ginseng in either fermented foods or bioconversion processes.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.514-519
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• 2011

Takju was manufactured using 150 g Rosa rugosa Thunb. (Haedanghwa) and two different preparations of 3,000 g each of cooked and uncooked rice. Nuruk (150 g) and yeast (60 g) were inoculated into both mixtures for fermentation, and physiochemical changes were investigated during 14 days of fermentation. The final brix value, pH, and ethanol concentration of Haedanghwa (uncooked rice Takju) were $13.0^{\circ}$Bx, 4.3, and 11.8%, respectively, whereas those of Haedanghwa (cooked rice Takju) were $14.0^{\circ}$Bx, 4.6, and 14.4%, respectively. Lactic and acetic acid levels in Haedanghwa (uncooked rice Takju) were significantly higher than those in Haedanghwa (cooked rice Takju) (p<0.05). The level of ${\gamma}$-amino-n-butyric acid in Haedanghwa Takju (uncooked rice) was twice than that of Haedanghwa Takju (cooked rice). Our results demonstrate that the use of uncooked rice in the preparation of Takju may help improve the taste and function of the final product.

• Horticultural Science & Technology
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• v.34 no.5
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• pp.755-760
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• 2016

In general, the storage life of hardy kiwifruit (Actinidia arguta) is approximately one month, even in cold storage, which is a limiting factor for its commercialization due to the short marketing period. This short shelf life is in contrast to those of green kiwifruit (A. deliciosa, 6 to 8 months) and gold kiwifruit (A. chinensis, 4 to 6 months). To increase the storage life of hardy kiwifruit, we performed a cross between A. arguta (a local collection, 'Hy2-1', female) and A. deliciosa ('Matua', male) at Wando station at the Fruit Research Institute of JARES, Korea in 1999. After the first selection in 2006, we clonally propagated the hybrid plants by grafting them onto A. arguta seedlings in Gwangyang and Haenam province, Korea. We performed the final selection of this cultivar in 2012 and applied for plant protection rights from the Korea Forest Research Institute in 2013. Several experimental orchards have been established for commercial production. 'Mansu' begins to flower on May 20 in Gwangyang. The horticultural maturity date in 'Mansu', when the soluble solid content reaches $7^{\circ}Bx$, is October 15, whereas that of the control variety ('Chiak') is October 5. The average fruit size of 'Mansu' is approximately 15 g. The soluble solid content of 'Mansu' is approximately 16 to $17^{\circ}Bx$ after ripening. The total yield of mature 'Mansu' vines is estimated to be 2.2 to 2.5 tons per 10a. The fruit firmness of 'Mansu' exceeded 1.5 kg/5 mmØ until 70 days after storage (at 0 and $1^{\circ}C$). Therefore, 'Mansu' fruits have much longer storability than the control. The cultivation and production of 'Mansu' may extend the marketing period for hardy kiwifruit.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.280-286
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• 2012

The aim of this study was to describe the effects of genetic factors on the chemical composition or metabolites of grapes harvested within the same region. Grapes were separated into pulp, skin, and seed, and physicochemical characteristics were compared among seven grape varieties. The sugar concentrations of the grape musts ranged from $15.17-20.93^{\circ}Bx$ with Seibel variety being highest at $20.93^{\circ}Bx$. pH ranges of grape musts were 3.46-4.02 and total acidity was highest with 1.05 in Steuben variety. Tartaric acid content was highest with 146.68, 500.10 mg/L in pulp and skin extract of Merlot variety. Malic acid content was highest in pulp extract of Seibel variety (1127.14 mg/L) and skin extract of Chardonnay variety (1720.06 mg/L). K content was highest with 379.13 and 828.01 mg/L in pulp and skin extract of Chardonnay variety. Ca content was highest in pulp extract of Kyoho variety (6.98 mg/L) and skin extract of Campbell Early variety (12.26 mg/L).

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.1007-1017
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• 2015

This study compared the physicochemical characteristics, proximate composition, taste compound, and antioxidant properties of Sikhye prepared with berries. Proximate composition and color were significantly different depending on the type of berry, whereas crude fat content and pH were not. The highest brix degree was $18.92^{\circ}Bx$ in strawberry Sikhye. Total free sugar, glucose, and fructose contents were highest in blueberry Sikhye. Titratable acidity, total acidity, and organic acid contents were highest in raspberry Sikhye. Analysis of relative antioxidative properties indicated that bokbunja Sikhye had the highest total polyphenol, flavonoid, and anthocyanin contents, highest DPPH radical scavenging ability, and highest reducing power and ferric reducing abilities in plasma. Principal component analysis suggests that bokbunja Sikhye has strong antioxidant and sweetness properties.