• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.328-332
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• 2014

A survey was conducted on the isolation of lactic acid bacteria with antibacterial activity to extend kimchi shelf-life. Antibacterial activity was tested against bacteria associated with acidification of kimchi, including Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus sakei, using agar-well diffusion assay. Two isolates from kimchi were identified as Lactococcus lactis subsp. lactis and Lactobacillus brevis by 16S rRNA gene sequence analysis and API 50 CHL assay, and they showed antibacterial effects against indicator strains. The isolates displayed acid tolerance at pH 3.5, salt tolerance in 5% NaCl, and growth at $4^{\circ}C$. These result imply that the selected strains might be used to extend kimchi shelf-life as a potential starter.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.9
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• pp.1255-1262
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• 2000

A total of 80 pigs ($5.68{\pm}0.61kg$ BW; 21 d of age) were used to evaluate the effect of fat sources in weaned pigs. Pigs were allotted into five treatments based on body weight, in a completely randomized block design. Treatments consisted of diets representing different ratio between soy oil or corn oil and tallow; 1) S100 (soy oil 100%), 2) S75 (soy oil:tallow=75:25), 3) S50 (soy oil:tallow=50:50), 4) C75 (corn oil:tallow=75:25), 5) C50 (corn oil:tallow=50:50). During d 0 to 14, pigs were fed diets containing 3,400 kcal ME, 23% crude protein, 1.65 % lysine and for the period of d 15 to 28, pigs were fed diets supplying 3,400 kcal ME, 20.5% crude protein, 1.355% lysine. For d 0 to 14, a significant differences in ADG and ADFI were observed among treatments, pigs fed animal-vegetable fat blends gained more than pigs fed the S100. As tallow addition was increased from 25% to 50% replacing soy or corn oil, ADG was improved from 6.32% to 28.38%. In phase II (d 15 to 28) period, ADG, ADFI and FCR were not significantly different among treatments. For overall period (d 0 to 28), pigs fed 50% animal:50% vegetable fat blends diets consumed more feed and grew faster than pigs fed control diet and 75% vegetable oil:25% tallow groups, but the differences was not significant among treatments. Apparent DM, CP and fat digestibility were increased with time postweaning for each treatment. There were no differences in digestibilities of total amino acid during overall period. The combination of soy oil or corn oil with tallow produced slightly higher serum triglycerides (TG) and total cholesterol (TC) combination compared with the soy oil alone. In conclusion, tallow:soy (or corn) oil blends diets improved growth rate and the ratio of 50% tallow plus 50% soy (or corn) oil blends diets were favorable for growth and nutrient digestibilities of weaned pigs.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.24
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• pp.10879-10882
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• 2015

Objective: To investigate the effect of intraoperative glucose fluctuation and postoperative interlukin-6 (IL-6), tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$), C-reactive protein (CRP) levels on the short-term prognosis of patients with intracranial supratentorial neoplasms. Materials and Methods: Eighty-six patients undergoing intracranial excision were selected in The Second Hospital of Jilin University. According to the condition of glucose fluctuation, the patients were divided into group A (glucose fluctuation <2.2 mmol/L, n=57) and group B (glucose fluctuation ${\geq}2.2mmol/L$, n=29). Glucose was assessed by drawing 2 mL blood from internal jugular vein in two groups in the following time points, namely fasting blood glucose 1 d before operation ($T_0$), 5 min after anesthesia induction ($T_1$), intraoperative peak glucose ($T_2$), intraoperative lowest glucose ($T_3$), 5 min after closing the skull ($T_4$), immediately after returning to intensive care unit (ICU) ($T_5$) and 2 h after returning to ICU ($T_6$). 1 d before operation and 1, 3 and 6 d after operation, serum IL-6 and TNF-${\alpha}$ levels were detected with enzyme-linked immunosorbent assay (ELISA), and CRP level with immunoturbidimetry. Additionally, postoperative adverse reactions were monitored. Results: There was no statistical significance between two groups regarding the operation time, anesthesia time, amount of intraoperative bleeding and blood transfusion (P>0.05). The glucose levels in both groups at $T_1{\sim}T_6$ went up conspicuously compared with that at $T_0$ (P<0.01), and those in group B at $T_2$, $T_4$, $T_5$ and $T_6$ were significantly higher than in group A (P<0.01). Serum IL-6, TNF-${\alpha}$ and CRP levels in both groups 1, 3 and 6 d after operation increased markedly compared with 1 d before operation (P<0.01), but the increased range in group A was notably lower than in group B (P<0.05 or P<0.01). Postoperative incidences of hypoglycemia, hyperglycemia and myocardial ischemia in group A were significantly lower than in group B (P<0.05), and respiratory support time obviously shorter than in group B (P<0.01). Conclusions: The glucose fluctuation of patients undergoing intracranial excision is related to postoperative IL-6, TNF-${\alpha}$ and CRP levels and those with small range of glucose fluctuation have better prognosis.

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.463-472
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• 2003

This experiment was carried out to investigate the effect of fermented chitosan additive(FCA) as a probiotics in finishing pig. The levels of 0.2% and 0.5% of FCA powder was added to the regular feed. A total of 30 pigs were used to evaluate the growing performance. Those FCA supplemented feeds were supplied to the pigs at 17 weeks of age for 6 weeks. After slaughtering, 4 pigs of each treatment were used to compare the physico-chemical characteristics and sensory evaluation. Addition of 0.2% of FCA improved the average daily weight gain and feed efficiency. The pH of the FCA treated loin was slightly higher than control. The L*, a*, b* values of the treatment groups were generally low compared to control group. So the effect of FCA to meat color was expression of purplish red color. Juiciness of the pork shoulder treated with 0.5% FCA was significantly(p<0.05) higher than the other groups. Flavor and overall preference scores for bacon treated with 0.5% of FCA were significantly(p<0.05) higher than the other groups.

• The Korean Journal of Physiology and Pharmacology
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• v.3 no.2
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• pp.137-146
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• 1999

Interactions among dexamethasone, dehydroepiandrosterone (DHEA), lipopolysaccharide (LPS), and antimycin A on the glutamate uptake and the polyamine uptake were investigated in primary cultures of rat cerebral cortical astrocytes to examine the effects of dexamethasone and DHEA on the regulatory role of astrocytes in conditions of increased extracellular concentrations of glutamate or polyamines. 1. $[^3H]Glutamate$ uptake: LPS and antimycin A decreased $V_{max},$ but both drugs had little effect on $K_m.$ Dexamethasone also decreased basal $V_{max}$ without any significant effect on $K_m.$ And dexamethasone further decreased the antimycin A-induced decrease of $V_{max}.$ DHEA did not affect the kinetics of basal glutamate uptake and the change by LPS or antimycin A. 2. $[^{14}C]Putrescine$ uptake: LPS increased $V_{max},$ and antimycin A decreased $V_{max}.$ They showed little effect on $K_m.$ Dexamethasone decreased $V_{max}$ of basal uptake and further decreased the antimycin A-induced decrease of $V_{max},$ and also decreased $V_{max}$ to less than control in LPS-treated astrocytes. DHEA did not affect $K_m$ and the change of $V_{max}$ by LPS or antimycin A. 3. $[^{14}C]Spermine$ uptake: Antimycin A decreased $V_{max},$ and LPS might increase $V_{max}.\;K_m$ was little affected by the drugs. Dexamethasone decreased basal $V_{max}$ and might further decrease the antimycin A-induced decrease of $V_{max}.$ And dexamethasone also decreased $V_{max}$ to less than control in LPS-treated astrocytes. DHEA might increase basal $V_{max}$ and $V_{max}$ of LPS-treated astrocytes. 4. $V_{max}$ of glutamate uptake by astrocytes was increased by putrescine (1000 ${\mu}M$ & 2000 ${\mu}M$) and spermidine (200 ${\mu}M,$ 500 ${\mu}M$ & 2000 ${\mu}M$). Spermine, 200 ${\mu}M$ (and 100 ${\mu}M$), also increased $V_{max},$ but a higher dose of 2000 ${\mu}M$ decreased $V_{max}.\;K_m$ of glutamate uptake was not significantly changed by these polyamines, except that higher doses of spermine showed tendency to decrease $K_m$ of glutamate uptake. In astrocytes, dexamethasone inhibited the glutamate uptake and the polyamine uptake in normal or hypoxic conditions, and the polyamine uptake might be stimulated by LPS and DHEA. Polyamines could aid astrocytes to uptake glutamate.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.438-444
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• 2010

Fermented skate has a unique ammonia-like flavor. The flavor is preferred by a few lovers of skate muscle, while women and young people may be sensitive to the odor. Organic acids were used to reduce the ammonia-like odor in fermented skate and to investigate the physicochemical properties. Fermented skate muscles were sprayed with 20 mL of acetic acid or citric acid (3, 5, and 7%) for 30 seconds and stored at $4^{\circ}C$ for 15 days. The physicochemical properties of organic acid-treated fermented skate were investigated during storage. The control, which was treated with distilled water, showed a higher pH value than the samples treated with organic acids. The $L^*$ value increased with increasing organic acid concentration, while the $a^*$ and $b^*$ values were not significantly different among the samples. The trimethylamine (TMA) decreased with increasing in the organic acid concentration, but it was not significantly different after 9 days of storage. Ammonia-type nitrogen and ammonia-like flavoring, decreased with increasing in the organic acid concentration, whereas ammonia-type nitrogen increased with a storage period more than 6 days. In conclusion, fermented skate treated with 7% citric acid was the best treatment to reduce the ammonia-like odor.

• Korean Journal of Ecology and Environment
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• v.45 no.2
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• pp.190-199
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• 2012

The reproductive ecology of an endangered species, Gobiobotia macrocephala (Pisces: Cyprinidae), was investigated in the Seom River, a tributary of the Han River drainage system, from March 2010 to February 2011. During the non-spawning season, no difference in the external morphology was observed between males and females; however, during the spawning season, clear differences merged for the depth and width of the body, preventral length and preanal length in the standard length. The sex ratio of females to males was 1 : 1.01. The spawning season was estimated to last from late April to middle of June, at water temperatures of $15{\sim}25^{\circ}C$. The number of mature eggs in the ovary averaged about $2,134{\pm}930$ (mean${\pm}$SD), and the mean diameter was approximately $0.88{\pm}0.04$ mm. The spawning area was composed of pebble and cobble bottoms (3~10 cm), with current velocities of 13~24 cm $s^{-1}$ and water depths of 12~18 cm. Spawning behavior between males and females was observed in a water tank 14~15 h after injecting females with Ovaprim to promote reproduction. Fish spawned near the water surface with monogamous pairing.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.549-553
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• 2010

Yeast strains with good sensory properties were selected, and those yeasts were subjected to mutation to develop high glutathione producing yeasts. In addition, the antiradical activity and flavoring effect of the yeast extract were evaluated. A total of 68 strains were screened, and three strains of Saccharomyces utilis, four strains of Candida utilis, and one strain of Zygosaccharomyces rouxii were selected based on the flavoring effect. Among them, a random mutation was elicited against SEM-Y8, resulting in a high flavoring effect and growth rate. The glutathione production by SEM-Y8 increased 2.0-fold following the mutation, and the DPPH radical quenching effect of the SY8-M2-1-derived extract increased 3.2-fold compared to that of the wild type. The sensory properties of the SY8-M2-1-derived extract were better than those of garlic or onion extract in umami and mouthfulness. Thus, the SY8-M2-1 extract could be used as a functional flavoring material with improved antiradical activity.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.495-500
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• 2013

This study was performed to identify safe natural food preservatives from medicinal herbs and to evaluate the antimicrobial effects of medicinal plants against microorganisms. Medicinal herbs were extracted 3 times with methanol at $45^{\circ}C$ for 3 h and fractionated with n-hexane. The antimicrobial effects of the fractions were determined by measuring the diameter of the inhibition zone by using an agar-well diffusion assay. The MIC of fractions for the inhibition of microorganisms was determined using a microplate reader. The antimicrobial effects of fractions were greater against gram positive bacteria than against gram negative bacteria, but the difference was not significant. The antimicrobial effects of fractions were concentration dependent. While these results have implications, the underlying mechanisms of microbial inactivation need to be further elucidated. The results showed the possibility of developing safer food preservatives.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2018.06a
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• pp.6-6
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• 2018

본 연구에서는 고문헌에 기록된 도금 재료와 도금법 등을 확인하고 이를 기초자료로 활용하여 매실산을 사용한 금(Au)-수은(Hg) 아말감기법으로 고대 도금(鍍金)기술을 되살리고, 이를 토대로 경주 월지에서 출토된 금동삼존판불을 복원하였다. 먼저, 전통 도금법을 되살리기 위해서, "오주서종박물고변", "확지신편", 조선시대 각종 의궤 등에 공통적으로 기록되어 있는 매실에 주목하고, 매실을 3~4개월 발효 숙성 후 착즙한 뒤 그것을 농축하여 만든 매실산을 도금 실험에 적용하였다. 금아말감 도금을 위하여 월지 출토 금동삼존판불의 바탕소지금속인 청동삼존판불을 구리와 주석 89:11(Cu:6kg, Su:750g)로 합금하여 주물사 주조법으로 복원하였으며, 동일한 합금비로 제작된 $2.3cm{\times}3.5cm$(가로${\times}$세로)의 시편에 사전 실험을 실시하였다. 현대적 산처리 방식에 사용되는 질산과 전통방식으로 사용되는 매실산으로 시편에 산처리 한 후 각각 비교해 보고, 금분과 금박, 상온과 가온에 따른 아말감상태를 비교하는 실험을 진행하였는데, 실험에 사용된 매실산 70%는 pH가 1.94로, 오늘날 산처리에 사용하고 있는 질산 20%와는 차이가 있지만, 청동 시편 실험을 통해 매실산에 20분 정도 담근 뒤 금아말감을 도포 후 24시간 지나 가열($380{\sim}400^{\circ}C$) 했을 때 금도금이 잘 되어, 현대적 방법인 질산처리로 도금을 한 시편과 큰 차이가 없는 것으로 관찰되었다. 사전 실험을 통한 결과를 적용한 월지 출토 금동삼존판불 복원은 청동삼존판불 표면처리, 금-수은 합금 및 도금하기, 도금 후 표면처리의 순서로 진행되었는데, 금과 소지금속의 밀착력을 높이기 위해 표면을 숯을 이용해 탈지한 후 물로 씻어내고 매실산을 도포하여 20분 동안 두어 부식 및 세척을 시행하였다. 금도금을 위한 금-수은아말감은 가온할 때 수은이 증발하는 양을 고려하여 금1 : 수은10 비율로 합금하여 완성하였으며, 금아말감 도포 후 약 24시간 지난 다음, $380{\sim}400^{\circ}C$에 가열하여 수은을 기화시켜 도금작업을 완성하였다. 금아말감도금은 평균적으로 6~7차례 시행하여야 완벽히 도금되지만, 본 연구에서는 단 4차례의 도금만으로 금아말감도금을 완성시켰는데, 이것은 금아말감을 바탕소지인 청동에 도포한 후 24시간 동안 금아말감과 청동과의 반응 시간을 두게한 것이 큰 역할을 한 것으로 보이며, 이는 청동시편을 이용한 실험과 과학적 분석을 통하여 입증하였다. SEM으로 표면을 관찰한 결과 아말감 도포시간이 즉시인 경우 도금이 거의 되지 않은 것을 확인할 수 있었고 36시간이 넘어갈 경우 금 도금층이 불균일하게 관찰되었으므로 도금시간은 12시간~24시간 이내가 적절함을 확인할 수 있었다. EDS로 성분을 분석한 결과 산처리 시간이 20분인 시료의 경우 5 wt% 내외로 수은의 비율이 다른 시료에 비해 낮은 것을 확인할 수 있었다. 실험 및 분석결과 산처리 시간이 20분이고 아말감 도포시간이 24시간일 때 도금이 잘 이루어지므로 이 결과를 토대로 금동삼존판불을 복원하였다. 이번 연구를 통해 도금법에 표면을 세척하고 부식시키기 위해 사용한 물질이 매실산임을 찾아내어 확인할 수 있었는데, 이러한 점 에서 이 연구의 가장 큰 의미는 전통 소재와 기술을 복원한 것으로, 앞으로 매실산을 이용한 금 도금기술은 관련 학계에도 큰 기여를 할 것으로 기대된다.